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.
Wednesday, July 19, 2017
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.
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