Aroma: A combination of oak chips and smoke, but dominated by oak. A bit one dimensional. Some toasty Munich malt in the background. Hop aroma is none. Sweetness is low.
Appearance: Very dark with some ruby highlights. Thick, persistent head with small bubbles.
Taste: Starts with some toasty and bready malt notes, crystal sweetness, and surprisingly only a hint of smoke. Dark coffee or chocolate note as well. At the end, an oaky quality. Not super tannic or tart. The oaky quality is one dimensional, I find. Bitterness is moderate with some earthy hop character.
Mouthfeel: Pretty thick and chewy. Carbonation is low to moderate. Oak leaves a dry impression on the aftertaste.
Overall: OK. I wish the smoke came through more and that the oak character was more complex and subtle.Next time will use cubes of varying toast instead of chips.
Wednesday, November 15, 2017
Monday, November 13, 2017
Brett Saison Review
This review is for the 3 gallon part of the Sour 6 gallon brewed on March 19, 2017.
Aroma: Light bretty funk notes. Grainy pils in the background. Surprisingly doesn't have much in the way of fruity Belgian esters. Hop aroma absent.
Appearance: Billowing white head with very thick texture, clear straw body.
Taste: Dry, bretty funk notes. Pils malt mostly hidden by brett character. Some tannic quality from the wood. Slight tartness. Bitterness seems moderate but could be confusing it with the tannic dryness.
Mouthfeel: Surprisingly full bodied but also effervescent. Weird.
Overall: Ok, not great. Lacks brightness and the refreshing lemony character of some brett beers.
Aroma: Light bretty funk notes. Grainy pils in the background. Surprisingly doesn't have much in the way of fruity Belgian esters. Hop aroma absent.
Appearance: Billowing white head with very thick texture, clear straw body.
Taste: Dry, bretty funk notes. Pils malt mostly hidden by brett character. Some tannic quality from the wood. Slight tartness. Bitterness seems moderate but could be confusing it with the tannic dryness.
Mouthfeel: Surprisingly full bodied but also effervescent. Weird.
Overall: Ok, not great. Lacks brightness and the refreshing lemony character of some brett beers.
Wheatwine 2 Brewday
Recipe: BJCP Wheatwine
Style: Wheatwine
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.116 SG
Estimated Color: 12.5 SRM
Estimated IBU: 47.6 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 73.9 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.50 gal Boston, MA Water 1 -
8.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
2 lbs Rice Hulls (0.0 SRM) Adjunct 4 7.3 %
6 lbs Wheat Malt, Ger (2.0 SRM) Grain 5 22.0 %
4 lbs Triticale (3.0 SRM) Grain 6 14.7 %
4 lbs Wheat Malt, Dark (9.0 SRM) Grain 7 14.7 %
3 lbs Munich (BestMälz) (7.6 SRM) Grain 8 11.0 %
3 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 9 11.0 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 10 3.7 %
1 lbs Honey Malt (25.0 SRM) Grain 11 3.7 %
1 lbs Wheat - Red Malt (Briess) (2.3 SRM) Grain 12 3.7 %
8.0 oz Wheat, Flaked (1.6 SRM) Grain 13 1.8 %
4.0 oz Acid Malt (3.0 SRM) Grain 14 0.9 %
1 lbs 8.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 15 5.5 %
0.25 oz Warrior [15.00 %] - Boil 45.0 min Hop 16 7.0 IBUs
1.00 oz Cascade [9.30 %] - Boil 10.0 min Hop 17 6.8 IBUs
1.00 oz Centennial [9.00 %] - Boil 10.0 min Hop 18 6.6 IBUs
1.00 oz Pacifica [5.20 %] - Boil 10.0 min Hop 19 3.8 IBUs
1.00 oz Cascade [9.30 %] - Boil 5.0 min Hop 20 3.8 IBUs
1.00 oz Centennial [9.00 %] - Boil 5.0 min Hop 21 3.6 IBUs
1.00 oz Pacifica [5.20 %] - Boil 5.0 min Hop 22 2.1 IBUs
1.00 oz Cascade [9.30 %] - Boil 1.0 min Hop 23 0.8 IBUs
1.00 oz Centennial [9.00 %] - Boil 1.0 min Hop 24 0.8 IBUs
1.00 oz Pacifica [5.20 %] - Boil 1.0 min Hop 25 0.5 IBUs
1.00 oz Cascade [9.30 %] - Steep/Whirlpool 15.0 Hop 26 4.7 IBUs
1.00 oz Centennial [9.00 %] - Steep/Whirlpool 1 Hop 27 4.5 IBUs
1.00 oz Pacifica [5.20 %] - Steep/Whirlpool 15. Hop 28 2.6 IBUs
2.0 pkg California Ale (White Labs #WLP001) [35. Yeast 29 -
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 30 -
Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 27 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 31.61 qt of water at 108.7 F 104.0 F 10 min
Mash Step Add 0.00 qt of water and heat to 131.0 F over 10 min 131.0 F 15 min
Mash Step Heat to 146.0 F over 10 min 146.0 F 40 min
Mash Step Heat to 158.0 F over 10 min 158.0 F 15 min
Mash Step Heat to 168.0 F over 10 min 168.0 F 15 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 4.07gal) of 168.0 F water
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
------------------------------------------------------------------------------------- 11/8/17: 2L starter with the liquid yeast/
Brewed 11/11/17
Direct heat on oven, constantly recirculating with March pump. Some problems w/ clogging pump. Problematic in terms of keeping the entire mash at the right temperature, stirred occasionally with mash paddle. But more or less seemed to hit temps within a couple of degrees after stirring the mash. This is a time consuming process.
Collected 7.4 gallons of pre-boil wort, 1.077 SG, before sugar addition.
Began boil, added sugar after 45 min.
At knockout, my counterflow chiller got clogged with the large volume of hops. Stirred the wort a bit with my big spoon, then went to Plan B - using my immersion cooler. Chilled to 80F by using near freezing cooling water.
Racked about 5.25 gallons to carboy. Wort looked kind of ruddy brown color - not appealing. May have gotten some darkening from the direct heat mash and / or the long boil. Or maybe the triticale gives the beer a grayish color.
OG was ~ 1.106. So, not great efficiency. Brew day did not go well.
Allowed to cool to 62F. Around 10pm, oxygenated 90s, pitched decanted starter and rehydrated dry yeast.
11/10/17: 8am, fermentation starting. By the morning of 11/11, very active fermentation.
1/5/18: Wheatwine has been in secondary for about a month, with about .75 gal of headspace. Brewed a 1.25 gallon top up with a similar grain bill and pitched some champagne yeast and US-05. Once the fermentation on that was slowing, racked it on to the wheatwine, leaving very little headspace. There was some continuing fermentation as the fresh and alcohol tolerant yeast consumed the remaining simple sugars.
1/19/18: Gravity was 1.020. Sample had a wheaty, malty taste, with thick body, definite alcohol bite, moderately sweet taste balanced by alcohol. I found the booze a bit sharp. Hoping it will melow as the beer ages.
Partigyle Meta-Hefeweissen:
Added 3.25 gallons of 155F water to the mash, collected ~ 3 gallons. Boiled 30 minutes, adding .25 oz of Cascade at start of boil.
Naturally cooled in the winter air overnight. Oxygenated 30s, pitched recycled WLP380 yeast directly from the decanted mason jar.
Style: Wheatwine
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.116 SG
Estimated Color: 12.5 SRM
Estimated IBU: 47.6 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 73.9 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.50 gal Boston, MA Water 1 -
8.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
2 lbs Rice Hulls (0.0 SRM) Adjunct 4 7.3 %
6 lbs Wheat Malt, Ger (2.0 SRM) Grain 5 22.0 %
4 lbs Triticale (3.0 SRM) Grain 6 14.7 %
4 lbs Wheat Malt, Dark (9.0 SRM) Grain 7 14.7 %
3 lbs Munich (BestMälz) (7.6 SRM) Grain 8 11.0 %
3 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 9 11.0 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 10 3.7 %
1 lbs Honey Malt (25.0 SRM) Grain 11 3.7 %
1 lbs Wheat - Red Malt (Briess) (2.3 SRM) Grain 12 3.7 %
8.0 oz Wheat, Flaked (1.6 SRM) Grain 13 1.8 %
4.0 oz Acid Malt (3.0 SRM) Grain 14 0.9 %
1 lbs 8.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 15 5.5 %
0.25 oz Warrior [15.00 %] - Boil 45.0 min Hop 16 7.0 IBUs
1.00 oz Cascade [9.30 %] - Boil 10.0 min Hop 17 6.8 IBUs
1.00 oz Centennial [9.00 %] - Boil 10.0 min Hop 18 6.6 IBUs
1.00 oz Pacifica [5.20 %] - Boil 10.0 min Hop 19 3.8 IBUs
1.00 oz Cascade [9.30 %] - Boil 5.0 min Hop 20 3.8 IBUs
1.00 oz Centennial [9.00 %] - Boil 5.0 min Hop 21 3.6 IBUs
1.00 oz Pacifica [5.20 %] - Boil 5.0 min Hop 22 2.1 IBUs
1.00 oz Cascade [9.30 %] - Boil 1.0 min Hop 23 0.8 IBUs
1.00 oz Centennial [9.00 %] - Boil 1.0 min Hop 24 0.8 IBUs
1.00 oz Pacifica [5.20 %] - Boil 1.0 min Hop 25 0.5 IBUs
1.00 oz Cascade [9.30 %] - Steep/Whirlpool 15.0 Hop 26 4.7 IBUs
1.00 oz Centennial [9.00 %] - Steep/Whirlpool 1 Hop 27 4.5 IBUs
1.00 oz Pacifica [5.20 %] - Steep/Whirlpool 15. Hop 28 2.6 IBUs
2.0 pkg California Ale (White Labs #WLP001) [35. Yeast 29 -
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 30 -
Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 27 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 31.61 qt of water at 108.7 F 104.0 F 10 min
Mash Step Add 0.00 qt of water and heat to 131.0 F over 10 min 131.0 F 15 min
Mash Step Heat to 146.0 F over 10 min 146.0 F 40 min
Mash Step Heat to 158.0 F over 10 min 158.0 F 15 min
Mash Step Heat to 168.0 F over 10 min 168.0 F 15 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 4.07gal) of 168.0 F water
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
------------------------------------------------------------------------------------- 11/8/17: 2L starter with the liquid yeast/
Brewed 11/11/17
Direct heat on oven, constantly recirculating with March pump. Some problems w/ clogging pump. Problematic in terms of keeping the entire mash at the right temperature, stirred occasionally with mash paddle. But more or less seemed to hit temps within a couple of degrees after stirring the mash. This is a time consuming process.
Collected 7.4 gallons of pre-boil wort, 1.077 SG, before sugar addition.
Began boil, added sugar after 45 min.
At knockout, my counterflow chiller got clogged with the large volume of hops. Stirred the wort a bit with my big spoon, then went to Plan B - using my immersion cooler. Chilled to 80F by using near freezing cooling water.
Racked about 5.25 gallons to carboy. Wort looked kind of ruddy brown color - not appealing. May have gotten some darkening from the direct heat mash and / or the long boil. Or maybe the triticale gives the beer a grayish color.
OG was ~ 1.106. So, not great efficiency. Brew day did not go well.
Allowed to cool to 62F. Around 10pm, oxygenated 90s, pitched decanted starter and rehydrated dry yeast.
11/10/17: 8am, fermentation starting. By the morning of 11/11, very active fermentation.
1/5/18: Wheatwine has been in secondary for about a month, with about .75 gal of headspace. Brewed a 1.25 gallon top up with a similar grain bill and pitched some champagne yeast and US-05. Once the fermentation on that was slowing, racked it on to the wheatwine, leaving very little headspace. There was some continuing fermentation as the fresh and alcohol tolerant yeast consumed the remaining simple sugars.
1/19/18: Gravity was 1.020. Sample had a wheaty, malty taste, with thick body, definite alcohol bite, moderately sweet taste balanced by alcohol. I found the booze a bit sharp. Hoping it will melow as the beer ages.
Partigyle Meta-Hefeweissen:
Added 3.25 gallons of 155F water to the mash, collected ~ 3 gallons. Boiled 30 minutes, adding .25 oz of Cascade at start of boil.
Naturally cooled in the winter air overnight. Oxygenated 30s, pitched recycled WLP380 yeast directly from the decanted mason jar.
Wednesday, October 18, 2017
Autum Seasonal Tasting
Appearance: Billowing, slightly tan head with good retention. Dark amber body, moderate haze.
Aroma: Cinnamon and nutmeg dominate, with ginger in the background. Not really sure what cardamom and allspice smell like, so hard to judge their impact. Spice is intense and unlike anything one would normally find in beer. A bit of crystal malt aroma too. Not sure is smells exactly like pumpkin pie, but pretty close.
Taste: Again the spice dominates. Hard to taste any actual pumpkin though. Malt sweetness and a bit of crystal character come through as well. Maybe a hint of molasses note. Alcohol is noticeable but not biting - slightly warming. Bitterness is low, but the cinnamon flavor gives it a kind of drying, spicy effect at the end.
Mouthfeel: Moderate to high body, despite the sugar and molasses additions. Carbonation is medium.
Overall: Not my favorite style and I would probably not have more than one at a time, but this one is spicy without being overwhelming with spice. Pumpkin taste doesn't really come through, and for me it's hard to distinguish this from a Festivus-style winter beer.
Aroma: Cinnamon and nutmeg dominate, with ginger in the background. Not really sure what cardamom and allspice smell like, so hard to judge their impact. Spice is intense and unlike anything one would normally find in beer. A bit of crystal malt aroma too. Not sure is smells exactly like pumpkin pie, but pretty close.
Taste: Again the spice dominates. Hard to taste any actual pumpkin though. Malt sweetness and a bit of crystal character come through as well. Maybe a hint of molasses note. Alcohol is noticeable but not biting - slightly warming. Bitterness is low, but the cinnamon flavor gives it a kind of drying, spicy effect at the end.
Mouthfeel: Moderate to high body, despite the sugar and molasses additions. Carbonation is medium.
Overall: Not my favorite style and I would probably not have more than one at a time, but this one is spicy without being overwhelming with spice. Pumpkin taste doesn't really come through, and for me it's hard to distinguish this from a Festivus-style winter beer.
Monday, October 2, 2017
Oktoberfest Review
Appearance: Billowing tan off-white head with good retention and lacing. Deep mahogany body that's not quite crystal clear.
Aroma: I get a fairly intense nutty, toasty malt aroma, like bread crust. No hop aroma. Something is off though - a green apple aroma or maybe an overly roasty quality. In any case does not taste right.
Taste: Similar to the aroma, very malty with a dry, toasty character. Hop bitterness present but low. Maybe a slight hint of astringency. Also has a green apply quality and some type of tartness. Off
Mouthfeel: Pretty creamy and dry. Moderate carbonation.
Well, fail. This one has an offer flavor. I suspect a fermentation problem or an infection.
Aroma: I get a fairly intense nutty, toasty malt aroma, like bread crust. No hop aroma. Something is off though - a green apple aroma or maybe an overly roasty quality. In any case does not taste right.
Taste: Similar to the aroma, very malty with a dry, toasty character. Hop bitterness present but low. Maybe a slight hint of astringency. Also has a green apply quality and some type of tartness. Off
Mouthfeel: Pretty creamy and dry. Moderate carbonation.
Well, fail. This one has an offer flavor. I suspect a fermentation problem or an infection.
ESB Brewday
Recipe Specifications
--------------------------
Boil Size: 7.00 gal
Post Boil Volume: 6.25 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.053 SG
Estimated Color: 11.2 SRM
Estimated IBU: 36.0 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.50 gal Boston, MA Water 1 -
5.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
5.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 4 86.7 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 5 4.8 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 4.8 %
4.0 oz Special Roast (50.0 SRM) Grain 7 2.4 %
2.0 oz Acid Malt (3.0 SRM) Grain 8 1.2 %
1.50 oz Fuggles [6.00 %] - Boil 60.0 min Hop 9 29.6 IBUs
0.50 oz Fuggles [6.00 %] - Boil 20.0 min Hop 10 6.0 IBUs
0.28 tsp Irish Moss (Boil 10.0 mins) Fining 11 -
0.50 oz Fuggles [6.00 %] - Boil 1.0 min Hop 12 0.4 IBUs
1.0 pkg London Ale (White Labs #WLP013) [35.49 Yeast 13 -
Mash Schedule: 152F, Mash Out, Batch Sparge
Total Grain Weight: 10 lbs 6.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 13.97 qt of water at 165.0 F 152.0 F 60 min
Mash Step Add 8.30 qt of water at 200.0 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.93gal) of 168.0 F water
Notes:
--------
Brewed 9/30/17
Hit mash temp OK. But had higher than expected efficiency - at first got about 6.9 gallons at 1.050. Diluted to 7.5 gallons at 1.046 and started boil. Still a bit over gravity.
At end of boil, ~6.3 gallons, 1.054 OG. Cooled to 100F, settled, and racked. Allowed to cool overnight.
10/1/17: 7:15 am. Oxygenated 35 seconds, pitched decanted starter. Ambient air temps ~66F in my basement.
Tuesday, September 26, 2017
Pumpkin Beer Brew Day
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Pumpkin Beer 11B
Recipe Specifications
--------------------------
Boil Size: 8.30 gal
Post Boil Volume: 7.55 gal
Batch Size (fermenter): 6.50 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.062 SG
Estimated Color: 17.8 SRM
Estimated IBU: 16.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 78.1 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.50 gal Boston, MA Water 1 -
5.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
5 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 3 24.8 %
3 lbs Munich (BestMälz) (7.6 SRM) Grain 4 14.9 %
2 lbs Munich Dark (BestMälz) (12.7 SRM) Grain 5 9.9 %
2 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 6 9.9 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 7 5.0 %
8.0 oz Brown Malt (Simpsons) (150.0 SRM) Grain 8 2.5 %
4.0 oz Carafa Special I (Weyermann) (320.0 SRM) Grain 9 1.2 %
4 lbs 12.0 oz Pumpkin Puree (3.0 SRM) Sugar 10 28.5 %
8.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 11 2.5 %
3.0 oz Molasses (80.0 SRM) Sugar 12 0.9 %
1.00 oz Fuggle [4.20 %] - Boil 60.0 min Hop 13 10.6 IBUs
0.25 oz Northern Brewer [10.00 %] - Boil 45.0 mi Hop 14 5.8 IBUs
0.28 tsp Irish Moss (Boil 10.0 mins) Fining 15 -
6.00 Items Cinnamon Stick (Boil 5.0 mins) Spice 16 -
0.75 tbsp Ginger, chopped (Boil 0.0 mins) Herb 17 -
10.00 Items Allspice (Boil 0.0 mins) Spice 18 -
4.00 Items Cardamom (Boil 0.0 mins) Spice 19 -
0.75 tbsp Nutmet (Boil 0.0 mins) Spice 20 -
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 21 -
Mash Schedule: 152F, Mash Out, Batch Sparge
Total Grain Weight: 20 lbs 3.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 18.19 qt of water at 167.6 F 154.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 5.66gal) of 168.0 F water
Notes:
Recipe inspired by Gordon Strong in Modern Homebrew Recipes.
-------
9/23/17: Roasted pumpkin puree in oven at 415F until lightly browned. Hit mash temp, added pumpkin for last 10 mins of mash. Added rice hulls.
Brewed, with 7.5 gallons of pre-boil wort, so under sparged, kind of as intended.
Boiled 90 mins. At knockout, added spices in mesh bag, steeped 10 mins, occasionally stirring with the spice bag.
Began force cooling with IC, removed spices.
Chilled to 100F. Settled, then racked to carboy.
9/24/17: 8am Beer was in basement at 69F. It's been an unusually hot few days for late September. Oxygenated for 30 sec. Pitched rehydrated packet of S-04.
9/25/17, 7am: Active fermentation. A bit too hot for my liking. Basement temp was 70F ambient.
Tuesday, September 19, 2017
Rauchbier Review
Appearance: Deep mahogany body with a billowing off-white head that has good retention and lacing. Body is crystal clear or very close. A good looking beer.
Aroma: Subtly smokey, well mixed with moderately toasty malt aroma. Hop aroma is none.
Taste: The smoke comes through more in the taste than the aroma, though the smoke's not overpowering or hammy. Smoke comes through more in the aftertaste, where it has a little more assertive character. Not acrid though. Toasty malt taste blends with the smoke. Slight sweetness with an earthy bitterness. Clean lager fermentation.
Mouthfeel: Creamy body. Good carbonation, sweetness is low.
Overall: Pleasant and not over the top smoky. At some point I should make a beer with 90%+ of smoke malt for a real malt bomb.
Aroma: Subtly smokey, well mixed with moderately toasty malt aroma. Hop aroma is none.
Taste: The smoke comes through more in the taste than the aroma, though the smoke's not overpowering or hammy. Smoke comes through more in the aftertaste, where it has a little more assertive character. Not acrid though. Toasty malt taste blends with the smoke. Slight sweetness with an earthy bitterness. Clean lager fermentation.
Mouthfeel: Creamy body. Good carbonation, sweetness is low.
Overall: Pleasant and not over the top smoky. At some point I should make a beer with 90%+ of smoke malt for a real malt bomb.
Sunday, September 3, 2017
NEIPA #1 Review
Appearance: Golden-orange body, with haze that is not much more than normal for my ales, moderate off-white head with decent persistence and lacing.
Aroma: I get a decent hoppy aroma, kind of berry fruity. Maybe passion fruit or strawberry. Aroma improves a bit as the beer warms. Intensity of the aroma is not the kind that you could smell from across the room, but good.
Taste: Hoppy, bitter. Less fruity than the aroma, more of a dank and piney note. Slight maltiness but fortunately no crystal sweetness to distract from the hops.
Mouthfeel: Soft but not juicy. Pretty well balanced between soft mouthfeel and dank hoppiness.
Overall: OK, wish the hop aroma were more intense. Not as fruity in taste or "soft" in mouthfeel as I was hoping.
Aroma: I get a decent hoppy aroma, kind of berry fruity. Maybe passion fruit or strawberry. Aroma improves a bit as the beer warms. Intensity of the aroma is not the kind that you could smell from across the room, but good.
Taste: Hoppy, bitter. Less fruity than the aroma, more of a dank and piney note. Slight maltiness but fortunately no crystal sweetness to distract from the hops.
Mouthfeel: Soft but not juicy. Pretty well balanced between soft mouthfeel and dank hoppiness.
Overall: OK, wish the hop aroma were more intense. Not as fruity in taste or "soft" in mouthfeel as I was hoping.
Wednesday, August 16, 2017
Wit Beer Review
Appearance: Billowing white head that lasts. Straw body with light haze. A good looking brew.
Aroma: Low intensity, hard to identify. Perhaps a bit of Belgian yeast character. Unfortunately does not have the lemony or coriander quality it should. Or maybe my nose is stuffy.
Taste: Better. I get some slightly sweet pils malt notes, a bit of a spicy Belgian yeast character, and some earthy hops. Maybe a very small bit of tartness. It's pleasant but not as characterful as I was hoping for.
Moutfeel: Creamy and thick, but with moderate carbonation.
Overall: Pleasant, refreshing but lacking in as much character as I was hoping for.
Aroma: Low intensity, hard to identify. Perhaps a bit of Belgian yeast character. Unfortunately does not have the lemony or coriander quality it should. Or maybe my nose is stuffy.
Taste: Better. I get some slightly sweet pils malt notes, a bit of a spicy Belgian yeast character, and some earthy hops. Maybe a very small bit of tartness. It's pleasant but not as characterful as I was hoping for.
Moutfeel: Creamy and thick, but with moderate carbonation.
Overall: Pleasant, refreshing but lacking in as much character as I was hoping for.
Tuesday, August 1, 2017
NEIPA #1 Brewday
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: NEIPA 1
Recipe Specifications
--------------------------
Boil Size: 7.26 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.051 SG
Estimated Color: 3.6 SRM
Estimated IBU: 42.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.50 gal Boston, MA Water 1 -
5.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
1.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
6 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 4 55.2 %
2 lbs Wheat (BestMälz) (2.0 SRM) Grain 5 18.4 %
1 lbs Carapils (Briess) (1.5 SRM) Grain 6 9.2 %
1 lbs Vienna (BestMälz) (4.1 SRM) Grain 7 9.2 %
8.0 oz Oats, Flaked (Briess) (1.4 SRM) Grain 8 4.6 %
6.0 oz Acid Malt (3.0 SRM) Grain 9 3.4 %
2.00 oz Simcoe [11.80 %] - Boil 5.0 min Hop 10 15.0 IBUs
1.00 oz Huell Melon [5.20 %] - Boil 1.0 min Hop 11 0.7 IBUs
1.00 oz Lemon Drop [5.20 %] - Boil 1.0 min Hop 12 0.7 IBUs
2.00 oz Simcoe [11.80 %] - Steep/Whirlpool 15.0 Hop 13 18.7 IBUs
1.00 oz Huell Melon [5.20 %] - Steep/Whirlpool Hop 14 4.1 IBUs
1.00 oz Lemon Drop [4.60 %] - Steep/Whirlpool 1 Hop 15 3.6 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 16 -
2.00 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 17 0.0 IBUs
1.00 oz Huell Melon [5.20 %] - Dry Hop 7.0 Days Hop 18 0.0 IBUs
1.00 oz Lemon Drop [5.20 %] - Dry Hop 7.0 Days Hop 19 0.0 IBUs
Mash Schedule: 154F, Mash Out, Batch Sparge
Total Grain Weight: 10 lbs 14.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 14.59 qt of water at 167.4 F 154.0 F 60 min
Mash Step Add 8.70 qt of water at 196.0 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.99gal) of 168.0 F water
Notes:
------
Brewed 7/29/17.
Hit my mash temp and volume OK, but got OG of 1.056, a bit high.
After whirlpool, used IC to get wort to 100F, racked, then left to cool.
7/30/17: Pitched one packet of US-05 at ~70F, which is on the high side. Did not oxygenate, but did rehydrate the yeast.
Activity by that evening. High airlock activity and krausen by the following day. By 8/1, fermentation still going but high krausen appears to have past.
8/3/17: Added dry hops.
8/12/17: Kegged with carbing sugar. Aiming for 2.4 volumes of CO2.
Wednesday, July 19, 2017
Märzen and Rauchbier Double Brew
Double brew day. Doing two lagers in one day makes better use of the lagering fridge, which is big enough to fit two 5-gallon fermenting vessels at once.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Marzen - 6A
Style: Märzen
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.058 SG
Estimated Color: 12.1 SRM
Estimated IBU: 22.8 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 85.2 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.00 gal Boston, MA Water 1 -
5.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
4 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 3 33.7 %
3 lbs Vienna Malt (3.5 SRM) Grain 4 25.3 %
2 lbs Munich Dark (BestMälz) (12.7 SRM) Grain 5 16.8 %
2 lbs Munich Malt (9.0 SRM) Grain 6 16.8 %
8.0 oz Melanoiden Malt (20.0 SRM) Grain 7 4.2 %
4.0 oz Acid Malt (3.0 SRM) Grain 8 2.1 %
2.0 oz Carafa Special III (Weyermann) (470.0 SR Grain 9 1.1 %
0.37 oz Polaris [18.00 %] - Boil 45.0 min Hop 10 18.9 IBUs
1.00 oz Hallertauer [2.50 %] - Boil 15.0 min Hop 11 3.8 IBUs
2.0 pkg Octoberfest/Marzen Lager (White Labs #WL Yeast 12 -
Mash Schedule: 150F, Batch Sparge
Total Grain Weight: 11 lbs 14.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 16.84 qt of water at 162.1 F 150.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 5.35gal) of 168.0 F water
Notes:
Carafa Spec. III added during sparge, for color adjustment only.
------
7/10/17: 2 packages of yeast into 1.6L starter, shook to aerate, ferment at 70F.
7/16/17: Brewed. Hit mash temp and pre-boil well. About 7.6 gal, 11B / 1.046 pre-boil, about 6 gal 15B / 1.060 post boil. Cooled with IC and wort re-circulation to 100F, allowed to settle, then racked clear wort to fermenting bucket. Placed in fermenting fridge with target temp of 45F.
7/17/17: Wort at 45F. Oxygenated with O2 for ~75 seconds. Pitched decanted starter.
7/19/17: Solid krausen, fermentation proceeding at 50F.
Recipe: Classic Rauch - 6B
Style: Rauchbier
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.057 SG
Estimated Color: 16.1 SRM
Estimated IBU: 23.7 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 85.2 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.50 gal Boston, MA Water 1 -
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
6 lbs Smoked Malt (Weyermann) (2.0 SRM) Grain 3 52.2 %
2 lbs Munich Dark (BestMälz) (12.7 SRM) Grain 4 17.4 %
2 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 5 17.4 %
8.0 oz Caramunich II (Weyermann) (63.0 SRM) Grain 6 4.3 %
8.0 oz Melanoiden Malt (20.0 SRM) Grain 7 4.3 %
4.0 oz Acid Malt (3.0 SRM) Grain 8 2.2 %
3.0 oz Carafa Special III (Weyermann) (470.0 SR Grain 9 2.2 %
0.37 oz Polaris [18.00 %] - Boil 60.0 min Hop 10 20.8 IBUs
1.00 oz Hallertauer [2.50 %] - Boil 10.0 min Hop 11 2.8 IBUs
2.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 12 -
Mash Schedule: 150F, Batch Sparge
Total Grain Weight: 11 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 15.38 qt of water at 162.7 F 150.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 5.42gal) of 168.0 F water
Notes:
Carafa III at sparge for color only.
------
7/16/17: Brewed, hit mash temp pretty well, maybe a degree or so too high. Got ~ 7.7 gal, 1.046 preboil, ~6 gal, 1.060 post-boil. May have boiled slightly too long or short since I somehow accidentally pause the timer for a few minutes.
Cooled to 100F with recirculating IC, allowed to settle, racked clear beer to sanitized plastic carboy. Placed in fridge at 45F target temp.
Measured OG of left-over wort at ~ 1.060. Tasted smoky but not overwhelming. Wort was darker than that for the Märzen.
7/17/17: Pitched 2 packets of S-34/70. Did not rehydrate. The directions on the packet say only to sprinkle into wort.
7/19/17: Good krausen and airlock activity at 50F.
Both:
8/12/17: Kegged Märzen and began force carbing, racked Rauchbier to secondary. Both had gone through D-Rest and subsequent cooling to 35F in the primary while I was away on vacation.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Marzen - 6A
Style: Märzen
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.058 SG
Estimated Color: 12.1 SRM
Estimated IBU: 22.8 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 85.2 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.00 gal Boston, MA Water 1 -
5.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
4 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 3 33.7 %
3 lbs Vienna Malt (3.5 SRM) Grain 4 25.3 %
2 lbs Munich Dark (BestMälz) (12.7 SRM) Grain 5 16.8 %
2 lbs Munich Malt (9.0 SRM) Grain 6 16.8 %
8.0 oz Melanoiden Malt (20.0 SRM) Grain 7 4.2 %
4.0 oz Acid Malt (3.0 SRM) Grain 8 2.1 %
2.0 oz Carafa Special III (Weyermann) (470.0 SR Grain 9 1.1 %
0.37 oz Polaris [18.00 %] - Boil 45.0 min Hop 10 18.9 IBUs
1.00 oz Hallertauer [2.50 %] - Boil 15.0 min Hop 11 3.8 IBUs
2.0 pkg Octoberfest/Marzen Lager (White Labs #WL Yeast 12 -
Mash Schedule: 150F, Batch Sparge
Total Grain Weight: 11 lbs 14.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 16.84 qt of water at 162.1 F 150.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 5.35gal) of 168.0 F water
Notes:
Carafa Spec. III added during sparge, for color adjustment only.
------
7/10/17: 2 packages of yeast into 1.6L starter, shook to aerate, ferment at 70F.
7/16/17: Brewed. Hit mash temp and pre-boil well. About 7.6 gal, 11B / 1.046 pre-boil, about 6 gal 15B / 1.060 post boil. Cooled with IC and wort re-circulation to 100F, allowed to settle, then racked clear wort to fermenting bucket. Placed in fermenting fridge with target temp of 45F.
7/17/17: Wort at 45F. Oxygenated with O2 for ~75 seconds. Pitched decanted starter.
7/19/17: Solid krausen, fermentation proceeding at 50F.
Recipe: Classic Rauch - 6B
Style: Rauchbier
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.057 SG
Estimated Color: 16.1 SRM
Estimated IBU: 23.7 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 85.2 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.50 gal Boston, MA Water 1 -
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
6 lbs Smoked Malt (Weyermann) (2.0 SRM) Grain 3 52.2 %
2 lbs Munich Dark (BestMälz) (12.7 SRM) Grain 4 17.4 %
2 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 5 17.4 %
8.0 oz Caramunich II (Weyermann) (63.0 SRM) Grain 6 4.3 %
8.0 oz Melanoiden Malt (20.0 SRM) Grain 7 4.3 %
4.0 oz Acid Malt (3.0 SRM) Grain 8 2.2 %
3.0 oz Carafa Special III (Weyermann) (470.0 SR Grain 9 2.2 %
0.37 oz Polaris [18.00 %] - Boil 60.0 min Hop 10 20.8 IBUs
1.00 oz Hallertauer [2.50 %] - Boil 10.0 min Hop 11 2.8 IBUs
2.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 12 -
Mash Schedule: 150F, Batch Sparge
Total Grain Weight: 11 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 15.38 qt of water at 162.7 F 150.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 5.42gal) of 168.0 F water
Notes:
Carafa III at sparge for color only.
------
7/16/17: Brewed, hit mash temp pretty well, maybe a degree or so too high. Got ~ 7.7 gal, 1.046 preboil, ~6 gal, 1.060 post-boil. May have boiled slightly too long or short since I somehow accidentally pause the timer for a few minutes.
Cooled to 100F with recirculating IC, allowed to settle, racked clear beer to sanitized plastic carboy. Placed in fridge at 45F target temp.
Measured OG of left-over wort at ~ 1.060. Tasted smoky but not overwhelming. Wort was darker than that for the Märzen.
7/17/17: Pitched 2 packets of S-34/70. Did not rehydrate. The directions on the packet say only to sprinkle into wort.
7/19/17: Good krausen and airlock activity at 50F.
Both:
8/12/17: Kegged Märzen and began force carbing, racked Rauchbier to secondary. Both had gone through D-Rest and subsequent cooling to 35F in the primary while I was away on vacation.
Tuesday, July 18, 2017
Czech PIls Review
Appearance: Golden straw body, almost crystal clear but with very low haze. Was hoping for clearer appearance in my lagers. Billowing white head, good bubbling.
Aroma: Grainy pils aroma, light earthy notes. Some sweetness, maybe a tiny bit of a sulfury note.
Taste: Typical pils malt taste with slight sweetness in the middle. Fairly crisp finish with decent bitterness. Low hop flavor. Smooth. Don't get any yeast flavors. Clean, refreshing but not super dry.
Mouthfeel: Moderate body, moderately crisp finish, moderate carbonation.
Would brew again. Very good, but probably not quite as good as my first Czech light lager.
Aroma: Grainy pils aroma, light earthy notes. Some sweetness, maybe a tiny bit of a sulfury note.
Taste: Typical pils malt taste with slight sweetness in the middle. Fairly crisp finish with decent bitterness. Low hop flavor. Smooth. Don't get any yeast flavors. Clean, refreshing but not super dry.
Mouthfeel: Moderate body, moderately crisp finish, moderate carbonation.
Would brew again. Very good, but probably not quite as good as my first Czech light lager.
Monday, July 17, 2017
IPL Review
Appearance: Billowing white head with good persistence, nearly crystal clear orange body, good lacing and nice rising bubbles. A good looking brew.
Aroma: Fruity Centennial hops, fruity character Intensity is OK but not great. Hint of malt sweetness. I don't get any yeast character. No sulfur.
Taste: I get some crystal malt sweetness and a bit of fruity hop character. Light dankness but more fruity. Bitterness at the end is moderate. Hop character increases as it warms. Clean lager character without yeast-derived flavors.
Mouthfeel:Thick body, moderate combination.
Overall: Wish it were hoppier and didn't have the crystal malt. The sweetness of the crystal kind of obscures the hop character. Next time, try not to use crystal malt in any IPL / IPA beer.
Aroma: Fruity Centennial hops, fruity character Intensity is OK but not great. Hint of malt sweetness. I don't get any yeast character. No sulfur.
Taste: I get some crystal malt sweetness and a bit of fruity hop character. Light dankness but more fruity. Bitterness at the end is moderate. Hop character increases as it warms. Clean lager character without yeast-derived flavors.
Mouthfeel:Thick body, moderate combination.
Overall: Wish it were hoppier and didn't have the crystal malt. The sweetness of the crystal kind of obscures the hop character. Next time, try not to use crystal malt in any IPL / IPA beer.
Wednesday, July 5, 2017
Wit & Smoked Porter Brewday
Double brew-day on July 3, 2017.
Recipe: Wit Beer
Style: Witbier
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.051 SG
Estimated Color: 3.4 SRM
Estimated IBU: 19.7 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 85.2 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 58.5 %
4 lbs Wheat Malt, Bel (2.0 SRM) Grain 2 39.0 %
4.0 oz Acid Malt (3.0 SRM) Grain 3 2.4 %
1.00 oz Tettnang [4.50 %] - Boil 60.0 min Hop 4 14.7 IBUs
0.50 oz Saaz [3.75 %] - Boil 30.0 min Hop 5 4.7 IBUs
0.30 oz Ginger Root (Boil 5.0 mins) Herb 6 -
0.30 oz Coriander (Boil 5.0 mins) Spice 7 -
0.30 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 8 -
0.50 oz Saaz [3.75 %] - Boil 1.0 min Hop 9 0.3 IBUs
1.0 pkg Belgian Ale (White Labs #WLP550) [35.49 Yeast 10 -
Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 10 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 13.81 qt of water at 162.7 F 150.0 F 60 min
Mash Step Add 8.20 qt of water at 204.1 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 3.61gal) of 168.0 F water
Notes:
Coriander was just ground coriander seed from the grocery store, orange just normal orange from grocery.
------
6/28/17: Starter with WLP550 from a previous batch, 1.5 liters. Very active fermentation by 6/30.
7/3/17: Brewed, mash temps hit, slightly under volume at 7.5 gal pre-boil, but gravity was 10.6B or 1.0425 SG.
Boiled 1 hour 20 minutes, got 13.9B / 1.056 SG, a bit high, at 6.5 gallons. Added chopped ginger, orange peel, and coriander in the last few minutes of the boil.
Cooled to 120F, racked to plastic carboy, and let sit overnight at 70F ambient.
7/4/17: Oxygenated 1 min, pitched decanted starter.
7/5/17: 7am: Very active fermentation. 6pm: Yeast cake was coming out of the bottle, the bung was blown out. Extremely active fermentation, huge krausen. Cleaned up, replaced bung and airlock.
----------------------------------------
Recipe: Locally Smoked Porter
Style: Classic Style Smoked Beer
Recipe Specifications
--------------------------
Boil Size: 7.26 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.059 SG
Estimated Color: 43.3 SRM
Estimated IBU: 42.2 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 85.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 66.7 %
2 lbs Oak Smoked Triticale (3.0 SRM) Grain 2 16.7 %
8.0 oz Black Malt (Thomas Fawcett) (660.0 SRM) Grain 3 4.2 %
8.0 oz Carafa Special III (Weyermann) (470.0 SR Grain 4 4.2 %
8.0 oz Chocolate Malt (Simpsons) (430.0 SRM) Grain 5 4.2 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6 2.1 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 7 2.1 %
1.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 8 39.2 IBUs
1.00 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 9 3.0 IBUs
1.0 pkg S-05 Yeast 10 -
2.00 oz American Oak Cubes - Medium Toast (Secon Flavor 11 -
Mash Schedule: 152F, Mash Out, Batch Sparge
Total Grain Weight: 12 lbs
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 16.00 qt of water at 165.1 F 152.0 F 60 min
Mash Step Add 9.60 qt of water at 199.8 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.55gal) of 168.0 F water
Notes:
Smoked and Crystal malt from Valley Malt grain share.
Oak cubes in secondary.
-------
7/3/17: Brewed. Mash temp too low somehow, maybe 151F. Got 7.5 gal of 13B / 1.023 SG wort. Tasted good, not super smokey.
Cooled to 100F, racked to plastic carboy, let sit overnight at 70F.
7/4/17: Oxygenated 30 seconds, pitched 1 pack of rehydrated S-05.
7/5/17: 7am: Light activity in the airlock.6pm: Good activity, moderate krausen.
Recipe: Wit Beer
Style: Witbier
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.051 SG
Estimated Color: 3.4 SRM
Estimated IBU: 19.7 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 85.2 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 58.5 %
4 lbs Wheat Malt, Bel (2.0 SRM) Grain 2 39.0 %
4.0 oz Acid Malt (3.0 SRM) Grain 3 2.4 %
1.00 oz Tettnang [4.50 %] - Boil 60.0 min Hop 4 14.7 IBUs
0.50 oz Saaz [3.75 %] - Boil 30.0 min Hop 5 4.7 IBUs
0.30 oz Ginger Root (Boil 5.0 mins) Herb 6 -
0.30 oz Coriander (Boil 5.0 mins) Spice 7 -
0.30 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 8 -
0.50 oz Saaz [3.75 %] - Boil 1.0 min Hop 9 0.3 IBUs
1.0 pkg Belgian Ale (White Labs #WLP550) [35.49 Yeast 10 -
Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 10 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 13.81 qt of water at 162.7 F 150.0 F 60 min
Mash Step Add 8.20 qt of water at 204.1 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 3.61gal) of 168.0 F water
Notes:
Coriander was just ground coriander seed from the grocery store, orange just normal orange from grocery.
------
6/28/17: Starter with WLP550 from a previous batch, 1.5 liters. Very active fermentation by 6/30.
7/3/17: Brewed, mash temps hit, slightly under volume at 7.5 gal pre-boil, but gravity was 10.6B or 1.0425 SG.
Boiled 1 hour 20 minutes, got 13.9B / 1.056 SG, a bit high, at 6.5 gallons. Added chopped ginger, orange peel, and coriander in the last few minutes of the boil.
Cooled to 120F, racked to plastic carboy, and let sit overnight at 70F ambient.
7/4/17: Oxygenated 1 min, pitched decanted starter.
7/5/17: 7am: Very active fermentation. 6pm: Yeast cake was coming out of the bottle, the bung was blown out. Extremely active fermentation, huge krausen. Cleaned up, replaced bung and airlock.
----------------------------------------
Recipe: Locally Smoked Porter
Style: Classic Style Smoked Beer
Recipe Specifications
--------------------------
Boil Size: 7.26 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.059 SG
Estimated Color: 43.3 SRM
Estimated IBU: 42.2 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 85.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 66.7 %
2 lbs Oak Smoked Triticale (3.0 SRM) Grain 2 16.7 %
8.0 oz Black Malt (Thomas Fawcett) (660.0 SRM) Grain 3 4.2 %
8.0 oz Carafa Special III (Weyermann) (470.0 SR Grain 4 4.2 %
8.0 oz Chocolate Malt (Simpsons) (430.0 SRM) Grain 5 4.2 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6 2.1 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 7 2.1 %
1.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 8 39.2 IBUs
1.00 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 9 3.0 IBUs
1.0 pkg S-05 Yeast 10 -
2.00 oz American Oak Cubes - Medium Toast (Secon Flavor 11 -
Mash Schedule: 152F, Mash Out, Batch Sparge
Total Grain Weight: 12 lbs
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 16.00 qt of water at 165.1 F 152.0 F 60 min
Mash Step Add 9.60 qt of water at 199.8 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.55gal) of 168.0 F water
Notes:
Smoked and Crystal malt from Valley Malt grain share.
Oak cubes in secondary.
-------
7/3/17: Brewed. Mash temp too low somehow, maybe 151F. Got 7.5 gal of 13B / 1.023 SG wort. Tasted good, not super smokey.
Cooled to 100F, racked to plastic carboy, let sit overnight at 70F.
7/4/17: Oxygenated 30 seconds, pitched 1 pack of rehydrated S-05.
7/5/17: 7am: Light activity in the airlock.6pm: Good activity, moderate krausen.
Tuesday, May 23, 2017
Blonde Ale Review
Appearance: White head with good retention and lacing. Straw body with moderate haze.
Aroma: Light malty aroma with some sweetness. Low hoppy character - maybe a little citrus character. No piney aroma. Grainy. Does not have crystal or character malt taste.
Taste: Malty and grainy with a hint of sweetness. Maybe has a bready note. Hop taste is low. Bitterness is low but noticeable. Soft finish with a minerally note.
Mouthfeel: Light body, moderate carbonation.
Overall: Easy drinking, pleasant, and lowish in alcohol. A good summer lawnmower beer.
For next time: Would only try to reduce the haze. Not sure if it's chill haze or something else.
Aroma: Light malty aroma with some sweetness. Low hoppy character - maybe a little citrus character. No piney aroma. Grainy. Does not have crystal or character malt taste.
Taste: Malty and grainy with a hint of sweetness. Maybe has a bready note. Hop taste is low. Bitterness is low but noticeable. Soft finish with a minerally note.
Mouthfeel: Light body, moderate carbonation.
Overall: Easy drinking, pleasant, and lowish in alcohol. A good summer lawnmower beer.
For next time: Would only try to reduce the haze. Not sure if it's chill haze or something else.
Monday, May 15, 2017
Czech Pils + IPL Brewday
Czech Pils
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.64 gal
Boil Time: 90 min
End of Boil Vol: 6.51 gal
Final Bottling Vol: 5.00 gal
Fermentation: Laget
Batch Size: 5.50 gal
Boil Size: 7.64 gal
Boil Time: 90 min
End of Boil Vol: 6.51 gal
Final Bottling Vol: 5.00 gal
Fermentation: Laget
Date: 5 May 2017
Equipment: 7.6 Pre-Boil, Big MLT, 90 min Boil
Efficiency: 70.00 %
Est Mash Efficiency: 79.5 %
Taste Rating: 30.0
Equipment: 7.6 Pre-Boil, Big MLT, 90 min Boil
Efficiency: 70.00 %
Est Mash Efficiency: 79.5 %
Taste Rating: 30.0
Taste Notes:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 5.50 gal | Boston, MA | Water | 1 | - |
| 5.50 g | Calcium Chloride (Mash 60.0 mins) | Water Agent | 2 | - |
| 11 lbs | Pilsner (2 Row) Ger (2.0 SRM) | Grain | 3 | 88.9 % |
| 12.0 oz | Carapils (Briess) (1.5 SRM) | Grain | 4 | 6.1 % |
| 10.0 oz | Acid Malt (3.0 SRM) | Grain | 5 | 5.1 % |
| 1.00 oz | Saaz [3.75 %] - Boil 75.0 min | Hop | 6 | 12.2 IBUs |
| 2.00 oz | Saaz [3.75 %] - Boil 30.0 min | Hop | 7 | 17.9 IBUs |
| 1.00 oz | Saaz [3.75 %] - Boil 10.0 min | Hop | 8 | 4.2 IBUs |
| 1.00 oz | Saaz [3.75 %] - Boil 5.0 min | Hop | 9 | 2.3 IBUs |
| 1.00 oz | Saaz [3.75 %] - Steep/Whirlpool 10.0 min | Hop | 10 | 2.1 IBUs |
| 2.0 pkg | Czech Budejovice Lager (White Labs #WLP802) [35.49 ml] | Yeast | 11 | - |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.058 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.8 %
Bitterness: 38.8 IBUs
Est Color: 3.9 SRM
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.8 %
Bitterness: 38.8 IBUs
Est Color: 3.9 SRM
Mash Profile
Mash Name: 154F, Mash Out, Batch Sparge
Sparge Water: 2.78 gal
Sparge Temperature: 168.0 F
Sparge Water: 2.78 gal
Sparge Temperature: 168.0 F
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash Step | Add 16.47 qt of water at 167.5 F | 154.0 F | 60 min |
| Mash Step | Add 9.90 qt of water at 195.8 F | 168.0 F | 10 min |
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.78gal) of 168.0 F water
5/12/17: Made a starter with 1 yeast old package. Went to LHBS to pick up a second, freshe pack.
5/15/17: Brewed. Hit mash temps well, got 1.0492 gravity pre-boil at ~7.4 gallons, 1.0598 post-boil at ~6 gallons.
After short whirlpool, racked to carboy with about 5.5 gallons and some hop gunk. 90F. Moved to freezer overnight.
5/16/17, 7am: Wort at 45F. Oxygenated for 70s. Pitched most of starter and 2nd yeast pack, with a little bit of rehydrated 34/70 from the IPL.
India Pale Lager
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.64 gal
Boil Time: 90 min
End of Boil Vol: 6.51 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage
Batch Size: 5.50 gal
Boil Size: 7.64 gal
Boil Time: 90 min
End of Boil Vol: 6.51 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage
Equipment: 7.6 Pre-Boil, Big MLT, 90 min Boil
Efficiency: 75.00 %
Efficiency: 75.00 %
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 5.50 gal | Boston, MA | Water | 1 | - |
| 7.00 g | Gypsum (Calcium Sulfate) (Mash 60.0 mins) | Water Agent | 2 | - |
| 5.00 g | Calcium Chloride (Mash 60.0 mins) | Water Agent | 3 | - |
| 8 lbs | Pilsner (2 Row) Ger (2.0 SRM) | Grain | 4 | 58.2 % |
| 3 lbs | Pale Malt (2 Row) US (2.0 SRM) | Grain | 5 | 21.8 % |
| 1 lbs 4.0 oz | Munich (BestMälz) (7.6 SRM) | Grain | 6 | 9.1 % |
| 1 lbs | Wheat (BestMälz) (2.0 SRM) | Grain | 7 | 7.3 % |
| 8.0 oz | Caramel/Crystal Malt - 10L (10.0 SRM) | Grain | 8 | 3.6 % |
| 1.00 oz | Centennial [10.00 %] - Boil 10.0 min | Hop | 9 | 10.4 IBUs |
| 1.00 oz | Citra [12.00 %] - Boil 10.0 min | Hop | 10 | 12.5 IBUs |
| 1.00 oz | Centennial [10.00 %] - Boil 5.0 min | Hop | 11 | 5.7 IBUs |
| 1.00 oz | Citra [12.00 %] - Boil 5.0 min | Hop | 12 | 6.9 IBUs |
| 1.00 oz | Centennial [10.00 %] - Steep/Whirlpool 30.0 min | Hop | 13 | 11.0 IBUs |
| 1.00 oz | Centennial [10.00 %] - Steep/Whirlpool 15.0 min | Hop | 14 | 7.1 IBUs |
| 1.00 oz | Citra [12.00 %] - Steep/Whirlpool 30.0 min | Hop | 15 | 13.2 IBUs |
| 1.0 pkg | Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] | Yeast | 16 | - |
| 1.00 oz | Centennial [10.00 %] - Dry Hop 7.0 Days | Hop | 17 | 0.0 IBUs |
| 1.00 oz | Centennial [10.00 %] - Dry Hop 7.0 Days | Hop | 18 | 0.0 IBUs |
| 1.00 oz | Citra [12.00 %] - Dry Hop 7.0 Days | Hop | 19 | 0.0 IBUs |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.069 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 7.2 %
Bitterness: 66.7 IBUs
Est Color: 5.2 SRM
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 7.2 %
Bitterness: 66.7 IBUs
Est Color: 5.2 SRM
Mash Profile
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 18.19 qt of water at 163.6 F | 150.0 F | 75 min |
Sparge: Batch sparge with 4.99 gal water at 168.0 F (split into 2 x 2.5 batches).
---
5/14/17: Brewed. Got 7.9 gallons of 1.0577 wort, pre-boil. Post boil 1.0698 OG, 6.3 gallons (24L). Added 2nd dose of Centennial whirlpool hops at knockout + 15mins.
Chilled to 90F, racked to carboy, and placed in freezer overnight.
5/15/17, 7am: Wort at 45F, oxygenated 70s, pitched 2.5 packs of rehydrated 24/70.
Wednesday, May 10, 2017
Solera Pull 1 Review
This is the first pull from a 5-gallon carboy of sour beer, so it's not technically a solera yet. After pulling about 2.5 gallons, I added another 2.5 gallons of freshly fermented clean beer. In any case, the beer today is a bit over a year old, from a single brew, but with a ton of different sour dregs and brett strains, and a pack of Roselare blend.
Appearance: Hazy golden body with thin, white head. Lots of carbonation bubbles on the side of the glass.
Aroma: Fairly clean sour smell. Lemon-rind like. No hop aroma. A hint of acetic acid, maybe a little diacetyl.
Taste: Starts off a with a sharp tartness, maybe some vinegary character. Bretty funk is in there too. Quite dry, with a tannic quality at the end. Malt taste pretty low. Bitterness low to none.
Mouthfeel: Dry, low to moderate combination, sharply sour finish. Light-ish body.
Overall: Not sure. Pretty good, nice lemony and refreshing beer, but should have less vinegar, probably needs a bit more carbonation. Will see how it tastes in a few months.
Appearance: Hazy golden body with thin, white head. Lots of carbonation bubbles on the side of the glass.
Aroma: Fairly clean sour smell. Lemon-rind like. No hop aroma. A hint of acetic acid, maybe a little diacetyl.
Taste: Starts off a with a sharp tartness, maybe some vinegary character. Bretty funk is in there too. Quite dry, with a tannic quality at the end. Malt taste pretty low. Bitterness low to none.
Mouthfeel: Dry, low to moderate combination, sharply sour finish. Light-ish body.
Overall: Not sure. Pretty good, nice lemony and refreshing beer, but should have less vinegar, probably needs a bit more carbonation. Will see how it tastes in a few months.
Tuesday, May 2, 2017
Weizenbock Review
Appearance: Thick billowing, slightly tan head with excellent retention. Dark reddish body. Good lacing.
Aroma: Dark fruit aroma, with a hint of alcohol. Light bready notes.
Taste: Starts off with dark fruit, then some bready character and finishes with clovey and phenolic notes. Doesn't taste sweet to me, and doesn't have noticeable bitterness. Slight alcohol bite. The clove / phenolics are dominant. Tastes almost like a Belgian beer. Probably
Mouthfeel: Moderate to high carbonation, creamy sensation in the mouth.
Overall: Not sure what to think in terms of how well it matches the style guidelines. I wish I could do a side-by-side with a good commercial example. It's pleasant but I wouldn't want to have more than 1 or 2 glasses. Entered into a comp, eager to see how it does.
Aroma: Dark fruit aroma, with a hint of alcohol. Light bready notes.
Taste: Starts off with dark fruit, then some bready character and finishes with clovey and phenolic notes. Doesn't taste sweet to me, and doesn't have noticeable bitterness. Slight alcohol bite. The clove / phenolics are dominant. Tastes almost like a Belgian beer. Probably
Mouthfeel: Moderate to high carbonation, creamy sensation in the mouth.
Overall: Not sure what to think in terms of how well it matches the style guidelines. I wish I could do a side-by-side with a good commercial example. It's pleasant but I wouldn't want to have more than 1 or 2 glasses. Entered into a comp, eager to see how it does.
Wednesday, April 26, 2017
Stout Review
Appearance: Very dark ruby. Not black. Off white head with big bubbles and poor persistence. Traditionally this beer is supposed to have low carbonation but mine is disappointing in that it does not have that nice thick foam of a Guinness.
Aroma: It smells to me black coffee with addition of nutty malty character. I don't get hop aroma.
Taste: Like black coffee with a bit of malty character. I taste a bit of sweetness, but that might just be a malty note. Aftertaste is slightly harsh and lingering. Might be a bit of acridness. Low hop bitterness as far as I can tell.
Mouthfeel: Low carbonation, medium body.
Overall: OK, not my best, but not sure what if anything is wrong with it. Tastes to me like a mild but with more body. My wife doesn't like it because of the acridness in the aftertaste. I've entered it into a comp.... hope to get some helpful feedback.
Aroma: It smells to me black coffee with addition of nutty malty character. I don't get hop aroma.
Taste: Like black coffee with a bit of malty character. I taste a bit of sweetness, but that might just be a malty note. Aftertaste is slightly harsh and lingering. Might be a bit of acridness. Low hop bitterness as far as I can tell.
Mouthfeel: Low carbonation, medium body.
Overall: OK, not my best, but not sure what if anything is wrong with it. Tastes to me like a mild but with more body. My wife doesn't like it because of the acridness in the aftertaste. I've entered it into a comp.... hope to get some helpful feedback.
Tuesday, April 18, 2017
Blonde Ale
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Club Blonde Ale
Style: Blonde Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 7.00 gal
Post Boil Volume: 6.25 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.047 SG
Estimated Color: 3.2 SRM
Estimated IBU: 23.8 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 76.4 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
2.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
10 lbs Canada Malting Co. 2-Row (1.8 SRM) Grain 3 100.0 %
0.50 oz Centennial [10.00 %] - Boil 60.0 min Hop 4 17.2 IBUs
0.50 oz Centennial [10.00 %] - Steep/Whirlpool Hop 5 6.6 IBUs
1.0 pkg California Ale V (White Labs #WLP051) [3 Yeast 6 -
Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 10 lbs
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 13.50 qt of water at 162.6 F 150.0 F 60 min
Mash Step Add 8.00 qt of water at 204.1 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 3.07gal) of 168.0 F water
Notes:
------
4/16/17: Made a starter
4/18/17: Brewed. Mash temp was slightly high at 152F, added a little cool water to bring it down.
Got 7 gallons of 1.040 wort into kettle, started boil and added leaf hops.
At flameout, added remaining leaf hops and stirred every couple of minutes. Got ~5.6 gallons of 1.052 wort, a bit higher OG than predicted.
Cooled to 100F, racked clear wort, leaving dense pile of hops and cold break in the kettle. Got ~5.25 gallons into fermenter. Placed fermenter in temp-controlled fridge with 65F as target temp.
4/19/17: Oxygenated 40 seconds, pitched starter. By 6pm, krausen was starting to form.
Tuesday, April 4, 2017
Wheat Wine Review
Appearance: Deep amber and red body. Off white head that dissipates fairly quickly. Light haze despite the enormous wheat content. Pretty good-looking beer. Aroma: Dominated by malty sweetness. Smells a bit like malt candy, but with added fruity notes from hops. Malt and hops are both intense, but the hoppiness less so; they blend pretty well.
Taste: Complex. Malt candy like sweetness, good bitterness melding with significant alcohol bite and warmth. Alcohol may be slightly harsh. Honey malt comes through. Perhaps a little too sweet. Hoppy flavors in the dank-fruity style are there but definitely dominated by malt. I do not get a super fruity or juicy character. To me, doesn't taste quite like any other beer I've had or made, since it has so much malt candy character.
Mouthfeel: Very thick and chewy. Carbonation is light to medium. Aftertaste is alcoholic.
Overall: Really not sure what to think. Is it to style? Is it underattenuated and too sweet? Really I have no idea. I like it but think that it's probably too sweet - maybe that's why it has the candy-like aroma and taste. Or maybe that's because of the honey malt and potential caramelization during the long boil and direct-heated step mash.
I compared it against the Smuttynose Wheatwine, both a 2016 and 2012 vintage. Mine is sweeter and hoppier, and maybe a bit more alcoholic.
Would brew again - next time making sure to hit a low mash temp for maximum attenuation, and to pitch enough health yeast to get a drier beer.
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