Recipe for a 'Murican IPA, brewed for a club-only competition to take place in February. I was aiming for something with a combination of fruity-piney hops, without super-high bitterness, and a reasonably malty profile to support it. Hence, the combo of Simcoe, Calypso and Centennial hops, with a bit of Munich, Victory and Wheat malt thrown in. All very-late addition hops with extensive whirlpooling. Acid malt for mash pH.
Recipe: Club IPA Feb 2017
Style: American IPA
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.89 gal
Post Boil Volume: 5.89 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.11 gal
Estimated OG: 1.063 SG
Estimated Color: 7.9 SRM
Estimated IBU: 50.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
5.25 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 -
10 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 4 80.0 %
1 lbs Munich Dark (BestMälz) (12.7 SRM) Grain 5 7.6 %
8.0 oz Victory Malt (25.0 SRM) Grain 6 3.8 %
8.0 oz Wheat Dark (BestMälz) (9.1 SRM) Grain 7 3.8 %
6.0 oz Acid Malt (3.0 SRM) Grain 8 2.9 %
4.0 oz Munich 20 (Briess) (20.00 SRM) Grain 9 1.9 %
1.00 oz Calypso [13.00 %] - Boil 1.0 min Hop 10 1.9 IBUs
1.00 oz Centennial [10.00 %] - Boil 1.0 min Hop 11 1.4 IBUs
1.00 oz Simcoe [13.00 %] - Boil 1.0 min Hop 12 1.9 IBUs
1.00 oz Calypso [13.00 %] - Steep/Whirlpool 30. Hop 13 16.5 IBUs
1.00 oz Centennial [10.00 %] - Steep/Whirlpool Hop 14 12.7 IBUs
1.00 oz Simcoe [13.00 %] - Steep/Whirlpool 30.0 Hop 15 16.5 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 16 -
1.00 oz Calypso [13.00 %] - Dry Hop 0.0 Days Hop 17 0.0 IBUs
1.00 oz Centennial [10.00 %] - Dry Hop 0.0 Days Hop 18 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 0.0 Days Hop 19 0.0 IBUs
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13 lbs 2.0 oz
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Name Description Step Temperat Step Time
Mash In Add 20.41 qt of water at 161.4 F 152.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 4.36gal) of 168.0 F water
Notes:
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After flame out and addition of Whirlpool hops, recirculate using March pump, allowing to whirlpool for 5 minutes at ~210F. Then cool to 180F and allow to whirlpool at 180F - 160F for 30 minutes. Apply gentle heat if needed to prevent it sinking too fast to 160F.
Created with BeerSmith 2 - http://www.beersmith.com
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Brewed 1/16/17.
Slightly lower than hoped for mash temp, around 150F. Got ~7.25 gallons of 1.055 OG wort into the boil kettle. Rolling boil, added hops as specified and whirlpooled. Applied some gentle heat to avoid dipping down to 160F too fast. Then cooled rapidly to 100F.
Transferred wort, with quite some hop gunk and trub, into fermenter. Got ~6 gallons of 1.066 wort. Cooled to 62F, then pitched 1 packet of rehydrated S-05 yeast. Did not aerate. Wort sample smelled nice and hoppy, with a pieny character, and tasted fairly bitter.
Tuesday, January 17, 2017
Thursday, January 5, 2017
Smokey Porter Reivew
Appearance: Thick tan head with good retention and lacing. Dark brown body with amber highlights.
Aroma: I get toasty brown malt, earthy hop notes, some coffee and barely noticeable smoke - probably couldn't tell the smoke is there if I didn't know the recipe included some Rauchmalt. Some crystal malt sweetness as well.
Taste: Bready brown malt, crystal sweetness, and bitter chocolate with some acridness. Dryer than expected.
Mouthfeel: Creamy and smooth. Good carbonation.
Overall: Not really a smoked porter since the smoke is barely noticeable. A bit stout like since there is a dry, roasty quality. Probably my mash was a little too low. I wish it had a little more sweetness to balance the roast. Still pretty pleasant and my wife likes it a lot.
Aroma: I get toasty brown malt, earthy hop notes, some coffee and barely noticeable smoke - probably couldn't tell the smoke is there if I didn't know the recipe included some Rauchmalt. Some crystal malt sweetness as well.
Taste: Bready brown malt, crystal sweetness, and bitter chocolate with some acridness. Dryer than expected.
Mouthfeel: Creamy and smooth. Good carbonation.
Overall: Not really a smoked porter since the smoke is barely noticeable. A bit stout like since there is a dry, roasty quality. Probably my mash was a little too low. I wish it had a little more sweetness to balance the roast. Still pretty pleasant and my wife likes it a lot.
Tuesday, January 3, 2017
Czech Dark Lager & Classic Rauchbier Double Brew
Double brew day of lagers, since it makes sense to use my chest freezer to do two lagers at once. Unused capacity is inefficient.
Made starters on 12/31 using yeast leftover from previous brews. Both were fermenting by the next day.
Brewed 1/2/17.
Recipe: Czech Dark Lager (Recipe per Modern Homebrew Recipes)
Style: Czech Dark Lager
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 8.01 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.053 SG
Estimated Color: 25.6 SRM
Estimated IBU: 32.2 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 -
5.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
6 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 3 53.1 %
4 lbs Munich Dark (BestMälz) (12.7 SRM) Grain 4 32.7 %
1 lbs Caramunich III (Weyermann) (71.0 SRM) Grain 5 8.2 %
10.0 oz Carafa Special II (Weyermann) (415.0 SRM Grain 6 5.1 %
2.0 oz Acid Malt (3.0 SRM) Grain 7 1.0 %
0.50 oz Warrior [16.00 %] - Boil 45.0 min Hop 8 24.1 IBUs
1.00 oz Saaz [3.25 %] - Boil 10.0 min Hop 9 3.9 IBUs
2.00 oz Saaz [3.25 %] - Boil 5.0 min Hop 10 4.3 IBUs
2.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 11 -
Mash Schedule: 148F, Mash Out, Batch Sparge
Total Grain Weight: 12 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 16.31 qt of water at 160.4 F 148.0 F 60 min
Mash Step Add 9.80 qt of water at 207.7 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 3.20gal) of 168.0 F water
Notes:
------
Brewed 1/2/17
Hit mash temp and boil volume well, ended up with around 6.75 gallons post-boil, with gravity right on at 1.052. Racked to carboy at 110F, let cool to 45F in freezer, oxygenated for 45 seconds, and pitched most of the starter on 1/3/17. Wort sample was tasting good.
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Recipe: Bamberger Rauchbier 2017 (BCS)
Style: Rauchbier
TYPE: All Grain
Taste: (30.0)
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: 13.7 SRM
Estimated IBU: 28.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 79.5 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.50 gal Boston, MA Water 1 -
2.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
3.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
4 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 4 32.7 %
4 lbs Smoked Malt (Weyermann) (2.0 SRM) Grain 5 32.7 %
1 lbs Caramel Malt - 20L (Briess) (20.0 SRM) Grain 6 8.2 %
1 lbs Munich I (Weyermann) (7.1 SRM) Grain 7 8.2 %
1 lbs Munich II (Weyermann) (8.5 SRM) Grain 8 8.2 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 9 4.1 %
8.0 oz Vienna Malt (3.5 SRM) Grain 10 4.1 %
4.0 oz Carafa II (Weyermann) (415.0 SRM) Grain 11 2.0 %
0.50 oz Warrior [16.00 %] - Boil 90.0 min Hop 12 26.7 IBUs
0.50 oz Hallertauer [2.50 %] - Boil 10.0 min Hop 13 1.4 IBUs
0.50 oz Hallertauer [2.50 %] - Boil 5.0 min Hop 14 0.8 IBUs
1.0 pkg Old Bavarian Lager (White Labs #WLP920) Yeast 15 -
Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 12 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 16.31 qt of water at 162.8 F 150.0 F 60 min
Mash Step Add 9.80 qt of water at 203.7 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.83gal) of 168.0 F water
Notes:
------
Brewed 1/2/17.
Had to use my old pot, without volume markers. Under volume. Got around 5 gallons of 1.060 wort into my carboy, so under volume. Cooled to 45F, oxygenated ~45 seconds, and pitched the starter on 1/3/17. Collected the trub from the kettle, put in freezer, then sepwrated around 1 quart of clear wort from the trub, boiled briefly, cooled and added it the carboy. Did the same with 1 quart of Czech Dark lager but added it to the rachbier.
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