I recently bough two sacks of bulk grain (GW-2ROW and BZ-PILS) but I still had around 30 pounds of Maris Otter malt around. Wanting to use up the MO, and hoping to brew a high-gravity beer that could occupy a fermenter for a long time, I decided to re-brew the BCS RIS. And I figured, why not, let's parti-gyle to get some type of "small" experimental beer. It was pretty improvisational and experimental so I am very curious how the "small" beer will turn out.
BCS Russian Stout #2
Brewed 4/22/15
Batch Size: 5gal
75 min boil
Ingredients:
------------
Amt Name Type # %/IBU
19 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 82.6 %
1 lbs 8.0 oz Roasted Barley (300.0 SRM) Grain 2 6.5 %
1 lbs Special B Malt (180.0 SRM) Grain 3 4.3 %
8.0 oz Caramunich Malt (56.0 SRM) Grain 4 2.2 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 5 2.2 %
8.0 oz Pale Chocolate Malt (200.0 SRM) Grain 6 2.2 %
1.60 oz Magnum [13.70 %] - Boil 60.0 min Hop 7 53.9 IBUs
2.00 oz Fuggle [5.00 %] - Boil Hop 8 8.9 IBUs
2.00 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 9 1.1 IBUs
1.0 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 10 -
.5 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 11 -
Starter made on 3/19. Got just over 5 gal into the fermenter, including starter and trub. Slightly under volume. Pre-boil OG was 1.08. Added .75# DME to increase to this OG.
Cooled to 65F, pitched entire starter, and added ~.5 packet of S-04 to make sure everything would completely ferment. Pitched around 3:45. Placed in 65F ambient.
Parti-Gyle Meta Session Porter or Something ??
Batch Size: 3gal
60 min boil
Mash Efficiency Expected ~ 30%
Ingredients:
------------
Amt Name Type # %/IBU
19 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 82.6 %
1 lbs 8.0 oz Roasted Barley (300.0 SRM) Grain 2 6.5 %
1 lbs Special B Malt (180.0 SRM) Grain 3 4.3 %
8.0 oz Caramunich Malt (56.0 SRM) Grain 4 2.2 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 5 2.2 %
8.0 oz Pale Chocolate Malt (200.0 SRM) Grain 6 2.2 %
.25oz Centenial, 15%, Boil 45 min
.25oz CTZ 15%, Boil 10 min
.25oz Centenial, 15%, Boil 5 min
.25oz CTZ, 15%, Boil 1 min
.25oz Centenial, 15%, Boil 45 min
.5oz CTZ, 15%, Steep
.5oz Centenial, 15%, Steep
Mash: Add ~ 4.25 gallons of boiling water to completely drained RIS mash.
I'm a bit afraid that with the large volume of dark grains, high "mash" temp and potential for tannin extraction with the low expected gravity of the parti-gyle, I am afraid of getting some nasty astringency, which I might be able to cover up with some hopiness. This beer is experimental.
Pre-boil OG ~1.030. Got 3.25 gallons into the fermenter.
Cooled to ~70F. Pitched .5 packet of S-04 around 5pm. Placed in ambient air of ~65F.
Brewday Note: Not too exhausting if planned well and 2 burners (1 outside, 1 stove, in my case) are used. Do not attempt parti-gyle unless you have your brew day down fairly well. I had two batches boiling at once and I was running around like a monkey to manage everything.
3/23/15 - RIS had a good but not huge krausen, session-porter no krausen but a few bubbles.
4/23/15 (Approx.) - Racked RIS to secondary.
10/31/15 - Began soaking 1.5oz Medium-Heavy Toast American Oak cubes in ~ 1/2 cup of "Benchmark Old No. 8" whiskey. Oak was boiled for a few minutes to sanitize. Will add to secondary soon.
11/10/15 - Added oak and whiskey to the RIS. Plan to keg, force carbonate and then transfer to bottles in early January.
1/5/16 - Racked to keg. Purged head space and began force carb. Plan to bottle with my new "Last Straw" counter-pressure filler.
Monday, March 23, 2015
Saturday, March 14, 2015
King Titus II Review
Appearance: Dark mahogany, not quite black. with a nice tan head that dissipates a little too quickly but leaves a thin coating of bubbles on the surface of the beer.
Aroma: I get the fruity smell of Columbus hops and a malty-sweet aroma. An interesting mix. Gets maltier as it warms.
Taste: Hoppy up front, mixed with sweet, chocolate, roasty flavors. Bitter at the end. The flavors may not meld together super smoothly, but overall it works. In the taste I would say the roasty quality dominates over the hops.
Mouthfeel: Thick and chewy. Moderate carbonation
Overall: A pretty complex porter with a significant hop character, lots of roasty-chocolatey malt flavors, and a thick body. N
Not sure how closely it matches the real King Titus at this point, but nevertheless a pretty enjoyable brew.
Aroma: I get the fruity smell of Columbus hops and a malty-sweet aroma. An interesting mix. Gets maltier as it warms.
Taste: Hoppy up front, mixed with sweet, chocolate, roasty flavors. Bitter at the end. The flavors may not meld together super smoothly, but overall it works. In the taste I would say the roasty quality dominates over the hops.
Mouthfeel: Thick and chewy. Moderate carbonation
Overall: A pretty complex porter with a significant hop character, lots of roasty-chocolatey malt flavors, and a thick body. N
Not sure how closely it matches the real King Titus at this point, but nevertheless a pretty enjoyable brew.
Thursday, March 5, 2015
Double Brew Day - Smoky Beers
Double Brew Day
I did my first double brewday this weekend, brewing a Classic Rauchbier using the Brewing Classic Styles recipe and the other a scaled version of the No Quarter Smoked Porter recipe that I found on the AHA's website. The experience was pretty fun since I was with two buddies who were also brewing, but also a bit hectic. Not to mention that I was moderately hungover in the morning.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Classic Rauch, 5 Gal BCS
Style: Classic Rauchbier
TYPE: All Grain
--------------------------
Boil Size: 6.74 gal
Post Boil Volume: 5.62 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.85 gal
Estimated OG: 1.063 SG
Estimated Color: 16.3 SRM
Estimated IBU: 28.1 IBUs
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type
5 lbs 9.6 oz Pilsner (2 Row) Ger (2.0 SRM)
4 lbs 8.0 oz Smoked Malt (9.0 SRM)
1 lbs 12.0 oz Munich Malt (9.0 SRM)
12.0 oz Caramunich Malt (56.0 SRM)
4.0 oz Melanoiden Malt (20.0 SRM)
2.0 oz Black (Patent) Malt (500.0 SRM)
1.50 oz Hallertauer [4.80 %] - Boil 60.0 min
0.50 oz Hallertauer [4.80 %] - Boil 10.0 min
1.0 pkg German Lager (White Labs #WLP830)
Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 12 lbs 15.6 oz
----------------------------
Name Description Step Temp Step Time
Mash In Add 16.22 qt of water at 168.5 F 156.0 F 45 min
Mash Out Add 6.49 qt of water at 202.4 F 168.0 F 10 min
Sparge: Batch sparge with 3 steps (Drain mash tun , 1.31gal, 1.31gal) of 168.0 F water
4/11/15 - Bottled today. I must have really fucked up the volumes since I ended up w/ 4 gallons in the bottling bucket, and I added priming sugar for 5 gallons. I will likely release some of the gas by cracking over the bottles slightly in order to avoid over carbonation and bottle bombs.Yikes!!
Brewed 2/28/15
Made starter with WLP830 saved from my Schwarzbier on 2/25/30.
Didn't take gravity readings. Boiled for 90mins. It went smoothly. Cooling was fast with the cold weather and ice-cold cooling water.
I believe I undersparged, and ended up with about 4.25 gallons in the fermenter. Cooled to about 50F, blasted with 30 sec Oxygen, then pitched. Placed in fermenting fridge pre-programmed for a lagering schedule, at about 10pm. The following morning, no activity, but good fermentation by Monday evening.
Topped off with 1 gallon boiled and cooled water to reach correct volume.
No Quarter Smoked Porter - 3 Gal
Recipe Specifications
--------------------------
Boil Size: 4.71 gal
Post Boil Volume: 3.59 gal
Batch Size (fermenter): 3.25 gal
Estimated OG: 1.085 SG
Estimated Color: 50.1 SRM
Estimated IBU: 118.3 IBUs
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name
7 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM)
2 lbs 6.0 oz Smoked Malt (9.0 SRM)
1 lbs 4.0 oz Chocolate Malt (350.0 SRM)
14.0 oz Caramel/Crystal Malt -120L (120.0 SRM)
1.21 oz Chinook [13.00 %] - Boil 60.0 min
1.21 oz Cascade [5.50 %] - Boil 30.0 min
1.21 oz Willamette [5.50 %] - Steep/Whirlpool 6 Hop
1 pkg Safale American (DCL/Fermentis #US-05) Yeast
Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 11 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 14.69 qt of water at 168.2 F 156.0 F 45 min
Mash Out Add 5.88 qt of water at 202.4 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 0.98gal) of 168.0 F water
Brewed 2/28/15
Mashing and sparging went well, hit my temps OK and got the right volume of wort, though my MLT was quite full and drained slowly. I suspect I may need to adjust my mill for a slightly coarser grind.
Pre-boil gravity was about 1.072, so pretty good.
Cooled to 110F, racked to better bottle, and allowed to cool overnight to ~60F. Pitched on Sunday morning.
By Monday afternoon, good activity, in 65F ambient air.
I did my first double brewday this weekend, brewing a Classic Rauchbier using the Brewing Classic Styles recipe and the other a scaled version of the No Quarter Smoked Porter recipe that I found on the AHA's website. The experience was pretty fun since I was with two buddies who were also brewing, but also a bit hectic. Not to mention that I was moderately hungover in the morning.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Classic Rauch, 5 Gal BCS
Style: Classic Rauchbier
TYPE: All Grain
--------------------------
Boil Size: 6.74 gal
Post Boil Volume: 5.62 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.85 gal
Estimated OG: 1.063 SG
Estimated Color: 16.3 SRM
Estimated IBU: 28.1 IBUs
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type
5 lbs 9.6 oz Pilsner (2 Row) Ger (2.0 SRM)
4 lbs 8.0 oz Smoked Malt (9.0 SRM)
1 lbs 12.0 oz Munich Malt (9.0 SRM)
12.0 oz Caramunich Malt (56.0 SRM)
4.0 oz Melanoiden Malt (20.0 SRM)
2.0 oz Black (Patent) Malt (500.0 SRM)
1.50 oz Hallertauer [4.80 %] - Boil 60.0 min
0.50 oz Hallertauer [4.80 %] - Boil 10.0 min
1.0 pkg German Lager (White Labs #WLP830)
Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 12 lbs 15.6 oz
----------------------------
Name Description Step Temp Step Time
Mash In Add 16.22 qt of water at 168.5 F 156.0 F 45 min
Mash Out Add 6.49 qt of water at 202.4 F 168.0 F 10 min
Sparge: Batch sparge with 3 steps (Drain mash tun , 1.31gal, 1.31gal) of 168.0 F water
4/11/15 - Bottled today. I must have really fucked up the volumes since I ended up w/ 4 gallons in the bottling bucket, and I added priming sugar for 5 gallons. I will likely release some of the gas by cracking over the bottles slightly in order to avoid over carbonation and bottle bombs.Yikes!!
Brewed 2/28/15
Made starter with WLP830 saved from my Schwarzbier on 2/25/30.
Didn't take gravity readings. Boiled for 90mins. It went smoothly. Cooling was fast with the cold weather and ice-cold cooling water.
I believe I undersparged, and ended up with about 4.25 gallons in the fermenter. Cooled to about 50F, blasted with 30 sec Oxygen, then pitched. Placed in fermenting fridge pre-programmed for a lagering schedule, at about 10pm. The following morning, no activity, but good fermentation by Monday evening.
Topped off with 1 gallon boiled and cooled water to reach correct volume.
No Quarter Smoked Porter - 3 Gal
Recipe Specifications
--------------------------
Boil Size: 4.71 gal
Post Boil Volume: 3.59 gal
Batch Size (fermenter): 3.25 gal
Estimated OG: 1.085 SG
Estimated Color: 50.1 SRM
Estimated IBU: 118.3 IBUs
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name
7 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM)
2 lbs 6.0 oz Smoked Malt (9.0 SRM)
1 lbs 4.0 oz Chocolate Malt (350.0 SRM)
14.0 oz Caramel/Crystal Malt -120L (120.0 SRM)
1.21 oz Chinook [13.00 %] - Boil 60.0 min
1.21 oz Cascade [5.50 %] - Boil 30.0 min
1.21 oz Willamette [5.50 %] - Steep/Whirlpool 6 Hop
1 pkg Safale American (DCL/Fermentis #US-05) Yeast
Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 11 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 14.69 qt of water at 168.2 F 156.0 F 45 min
Mash Out Add 5.88 qt of water at 202.4 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 0.98gal) of 168.0 F water
Brewed 2/28/15
Mashing and sparging went well, hit my temps OK and got the right volume of wort, though my MLT was quite full and drained slowly. I suspect I may need to adjust my mill for a slightly coarser grind.
Pre-boil gravity was about 1.072, so pretty good.
Cooled to 110F, racked to better bottle, and allowed to cool overnight to ~60F. Pitched on Sunday morning.
By Monday afternoon, good activity, in 65F ambient air.
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