Split Sour Brew Day

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Split Sour 6 Gal
Style: Lambic
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 8.68 gal
Post Boil Volume: 7.55 gal
Batch Size (fermenter): 6.50 gal  
Bottling Volume: 6.00 gal
Estimated OG: 1.055 SG
Estimated Color: 4.0 SRM
Estimated IBU: 5.1 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 72.5 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU        
6.50 gal              Boston, MA                               Water         1        -            
5.00 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   2        -            
5.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   3        -            
8 lbs                 Pilsner (2 Row) Bel (2.0 SRM)            Grain         4        52.5 %       
5 lbs                 Wheat (BestMälz) (2.0 SRM)               Grain         5        32.8 %       
2 lbs                 Wheat, Flaked (1.6 SRM)                  Grain         6        13.1 %       
4.0 oz                Acid Malt (3.0 SRM)                      Grain         7        1.6 %        
0.50 oz               Saaz [3.75 %] - Boil 60.0 min            Hop           8        5.1 IBUs     
1.0 pkg               Belgian Ale (White Labs #WLP550) [35.49  Yeast         9        -

After primary with WLP550,  split into two batches of ~ 3.25 gallons each, add bugs:           
1.0 pkg               Roselare Belgian Blend (Wyeast Labs #376 Yeast         10       -    

?Other Bugs

Mash Schedule: 154F, Mash Out, Batch Sparge
Total Grain Weight: 15 lbs 4.0 oz
----------------------------
Name                    Description                                          Step Temperat Step Time    
Mash Step               Add 20.06 qt of water at 167.6 F                     154.0 F       60 min       
Mash Step               Add 12.20 qt of water at 195.5 F                     168.0 F       10 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 2.69gal) of 168.0 F water
Notes:
------

Starter w/ WLP550, 1.6L, on 3/16/17.

Brewed 3/19/17:

Hit my mash temp OK. Mashed in 10gal pot and applied direct heat from stove as needed, while stirring the mash to prevent scorching.

Got slightly less than 9 gallons of 1.048 wort into kettle.

At end of boil about 7.6 gallons of 1.055 wort.

Force chilled to 140F, then let the covered pot sit in 35F ambient weather for a few hours. Racked ~3.25 gallons into two carboys.




3/20/17, 7:30am. Beer was 65F - same temp as ambient air. Shook carboys vigorously for a few minutes,  mixed up starter and poured about half into each carboy.

By that afternoon, one of the beers was fermenting pretty actively, the other seemed just to be getting started. Weird, and I hope the two beers turn out fairly similarly!

Wort looks a little darker than I expected. 

Classic Rauchbier Review

Appearance: Off-white tan head with OK persistence and lacing. Deep amber, reddish body. When held to the light, very clear. A good-looking beer.

Aroma: Smoke dominates but it's not overpowering and not overly ham or bacon like. I get some malty, bready character too. No hop aroma.

Taste: Somehow less smoky than the aroma. Smoke is evenly balanced with Munich and Pilsner malt character. This couldn't be mistaken for a typical Oktoberfest / Märzen, but it's not as intensely smokey as the Aecht Schlenkerla Rauchbiers. I get some sweetness in the aftertaste. Bitterness is low.

Mouthfeel: Pretty smooth and slightly creamy. Carbonation is medium-high.

Overall: A pretty good smokey Oktoberfest beer. Not as smokey as some of the classic examples, but pretty close. According to my German wife, a good approximation of the German Rauchbiers. For those who are unaccustomed to smoked beer, my guess is that it would be unmistakably smokey.




 

Sour Solera II

Type: All Grain
Batch Size: 3.50 gal
Boil Size: 4.91 gal
Boil Time: 90 min
End of Boil Vol: 3.91 gal
Final Bottling Vol: 3.00 gal
Fermentation: Ale, Two Stage

Date: 25 Nov 2016
Brewer:
Asst Brewer:
Equipment: 6.5 Gallon batch, 90 min
Efficiency: 72.00 %
Est Mash Efficiency: 77.1 %
Taste Rating: 30.0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
3.25 gal	Boston, MA	Water	1	-
3.50 g	Calcium Chloride (Mash 60.0 mins)	Water Agent	2	-
3.50 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	3	-
4 lbs	Wheat (BestMälz) (2.0 SRM)	Grain	4	55.2 %
3 lbs	Pilsen (BestMälz) (1.5 SRM)	Grain	5	41.4 %
4.0 oz	Acid Malt (3.0 SRM)	Grain	6	3.4 %
0.50 oz	Tettnang [4.50 %] - Boil 30.0 min	Hop	7	9.5 IBUs
1.0 pkg	Tart Cherry Brett (Giga Yeast #GB002)	Yeast	8	-

Gravity, Alcohol Content and Color

Est Original Gravity: 1.053 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 9.5 IBUs
Est Color: 3.6 SRM

Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz

Mash Steps

Name	Description	Step Temperature	Step Time
Mash Step	Add 9.06 qt of water at 175.3 F	159.0 F	60 min
Mash Step	Add 5.80 qt of water at 185.3 F	168.0 F	10 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 2.06gal) of 168.0 F water

Mash Notes:

Type: All Grain
Batch Size: 3.50 gal
Boil Size: 4.91 gal
Boil Time: 90 min
End of Boil Vol: 3.91 gal
Final Bottling Vol: 3.00 gal
Fermentation: Ale, Two Stage

Date: 25 Nov 2016
Brewer:
Asst Brewer:
Equipment: 6.5 Gallon batch, 90 min
Efficiency: 72.00 %
Est Mash Efficiency: 77.1 %
Taste Rating: 30.0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
3.25 gal	Boston, MA	Water	1	-
3.50 g	Calcium Chloride (Mash 60.0 mins)	Water Agent	2	-
3.50 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	3	-
4 lbs	Wheat (BestMälz) (2.0 SRM)	Grain	4	55.2 %
3 lbs	Pilsen (BestMälz) (1.5 SRM)	Grain	5	41.4 %
4.0 oz	Acid Malt (3.0 SRM)	Grain	6	3.4 %
0.50 oz	Tettnang [4.50 %] - Boil 30.0 min	Hop	7	9.5 IBUs
1.0 pkg	Tart Cherry Brett (Giga Yeast #GB002)	Yeast	8	-

Gravity, Alcohol Content and Color

Est Original Gravity: 1.053 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 9.5 IBUs
Est Color: 3.6 SRM

Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz

Mash Profile

Mash Name: 154F, Mash Out, Batch Sparge
Sparge Water: 2.06 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.73
Measured Mash PH: 5.20

Total Grain Weight: 7 lbs 4.0 oz
Grain Temperature: 70.0 F
Tun Temperature: 100.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:

Mash Steps

Name	Description	Step Temperature	Step Time
Mash Step	Add 9.06 qt of water at 175.3 F	159.0 F	60 min
Mash Step	Add 5.80 qt of water at 185.3 F	168.0 F	10 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 2.06gal) of 168.0 F water

Mash Notes:

Brewed:
2/5/16. 
Added 2.5 gallons to original solera on 3/11/17.

 

Czech Dark Lager Review

Appearance: Deep brown body. Very clear when held up to the light. Off-white brown head with good persistence and lacing.

Aroma: Light roast, bready, with some herbal notes. Could be mistaken for a porter.

Taste: Maybe more assertively bitter than I would have expected, with some nice roast notes like coffee. Not harsh or acrid. Has notes of darkened or toasted bread crust. Maybe a spicy hop note. Pretty dry, should probably be sweeter.

Mouthfeel: Light body, medium carbonation. Should be a bit more in the body.

Overall: Pretty good but probably should have some more body and sweetness. I entered this into a contest and it got and HM in the Dark European Lager category. The judges notes were consistent with my notes, which were written before I looked at the scoresheets.