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.
Showing posts with label brew log. Show all posts
Showing posts with label brew log. Show all posts
Monday, November 13, 2017
Monday, August 15, 2016
Oktoberfest 2 Brewday
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: BCS Oktoberfest 2
Style: Märzen
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: 1.054 SG
Estimated Color: 11.2 SRM
Estimated IBU: 22.3 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 -
2.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
2.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
5 lbs Caramel Pils (BestMälz) (2.5 SRM) Grain 4 38.5 %
3 lbs Vienna Malt (Briess) (3.5 SRM) Grain 5 23.1 %
2 lbs Munich I (Weyermann) (7.1 SRM) Grain 6 15.4 %
2 lbs Munich II (Weyermann) (8.5 SRM) Grain 7 15.4 %
1 lbs Caramunich II (Weyermann) (63.0 SRM) Grain 8 7.7 %
1.50 oz Tettnang [2.00 %] - Boil 60.0 min Hop 9 9.6 IBUs
0.50 oz Sterling [7.00 %] - Boil 60.0 min Hop 10 11.2 IBUs
0.50 oz Tettnang [2.00 %] - Boil 15.0 min Hop 11 1.6 IBUs
1.0 pkg Old Bavarian Lager (White Labs #WLP920) Yeast 12 -
Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 13 lbs
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 17.25 qt of water at 162.8 F 150.0 F 60 min
Mash Step Add 10.40 qt of water at 203.6 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.53gal) of 168.0 F water
Notes:
-----
Brewed 8/14/16. OG was 1.061, a bit too high. Got ~5.5 gallons. Cooled to 45F overnight.
Pitched decanted starter on 8/15/16, 7pm. Aerated by shaking carboy as oxygen regulator was not working. May pitch a packet of S-34/70. The beer will slowly rise to 50F over a 24-hr period.
8/16/16, 7pm, about 24 hours after pitching, no visible signs of fermentation. Beer was close to the 50F fermentation temp.
8/17/16: About 48 hours after pitching, beer had been at 50F for ~24 hours, and despite lack of proper oxygenation there was a decent krausen and airlock activity going. Nevertheless to ensure complete and fast fermentation I pitched 1 packet of S-34/70 yeast after rehydrating it first in boiled water.
Tuesday, June 28, 2016
Decoction Hefeweizen
Hefeweizen is a wonderful style for the summer but it's not one I've managed to get quite right so far. Besides from controlling the temp of the fermentation well, some people suggest a decoction is essential to the style. This recipe calls for a single 30 minute decoction to raise the temp of the mash to mashout temps. It's slightly lower in ABV than a normal hefe, so as to be sessionable.
Recipe: Session Hefeweizen
Style: Weizen/Weissbier
Recipe Specifications
--------------------------
Boil Size: 7.00 gal
Post Boil Volume: 5.88 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.23 gal
Estimated OG: 1.044 SG
Estimated Color: 3.3 SRM
Estimated IBU: 8.2 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 71.9 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5 lbs 8.0 oz Wheat Malt, Ger (2.0 SRM) Grain 1 61.1 %
3 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2 38.9 %
0.25 oz Sterling [8.20 %] - Boil 75.0 min Hop 3 8.2 IBUs
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast 4 -
Mash Schedule: Med Body, False Decoction
Total Grain Weight: 9 lbs
----------------------------
Name Description Step Temperat Step Time
Sach I Add 11.25 qt of water at 175.2 F 154.0 F 30 min
Mash Step Decoct 3.73 qt of mash and boil it 168.0 F 25 min
Sparge: Batch sparge with 3 steps (Drain mash tun , 2.63gal, 2.63gal) of 168.0 F water
Notes:
1/2 tsp Gypsum, 1/2 tsp CaSO4 in brewing water. No starter.
------
6/26/16: Brewed.
Brewday went OK. I didn't really measure the volume of wort quite right and ended up under volume. Hit my mash temps and boil OG ok, but not sure where I ended up after adding the decoction back.
The decoction may have not been quite wet enough for some of the time. It also had this kind of gross looking brown color. We'll see.
Cooled to 61F, oxygenated ~25 seconds, and pitched yeast packet, which was fully swolen.
6/27/16: Fairly active fermentation, with temp controller set at 61F (the temp inside the vessel will be higher because fermentation generates some heat.) Oddly, there was little krausen even though the surface of the beer was kind of bubbling and high airlock activity. Weird.
7/4/15: Crash cooled to 35F.
7/6/15: Kegged with 2.5 oz sugar, for ~3 volumes. Moved keg to 74F ambient air.
 |
| Decoction. Looks great. |
Recipe: Session Hefeweizen
Style: Weizen/Weissbier
Recipe Specifications
--------------------------
Boil Size: 7.00 gal
Post Boil Volume: 5.88 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.23 gal
Estimated OG: 1.044 SG
Estimated Color: 3.3 SRM
Estimated IBU: 8.2 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 71.9 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5 lbs 8.0 oz Wheat Malt, Ger (2.0 SRM) Grain 1 61.1 %
3 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2 38.9 %
0.25 oz Sterling [8.20 %] - Boil 75.0 min Hop 3 8.2 IBUs
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast 4 -
Mash Schedule: Med Body, False Decoction
Total Grain Weight: 9 lbs
----------------------------
Name Description Step Temperat Step Time
Sach I Add 11.25 qt of water at 175.2 F 154.0 F 30 min
Mash Step Decoct 3.73 qt of mash and boil it 168.0 F 25 min
Sparge: Batch sparge with 3 steps (Drain mash tun , 2.63gal, 2.63gal) of 168.0 F water
Notes:
1/2 tsp Gypsum, 1/2 tsp CaSO4 in brewing water. No starter.
------
6/26/16: Brewed.
Brewday went OK. I didn't really measure the volume of wort quite right and ended up under volume. Hit my mash temps and boil OG ok, but not sure where I ended up after adding the decoction back.
The decoction may have not been quite wet enough for some of the time. It also had this kind of gross looking brown color. We'll see.
Cooled to 61F, oxygenated ~25 seconds, and pitched yeast packet, which was fully swolen.
6/27/16: Fairly active fermentation, with temp controller set at 61F (the temp inside the vessel will be higher because fermentation generates some heat.) Oddly, there was little krausen even though the surface of the beer was kind of bubbling and high airlock activity. Weird.
7/4/15: Crash cooled to 35F.
7/6/15: Kegged with 2.5 oz sugar, for ~3 volumes. Moved keg to 74F ambient air.
Monday, May 16, 2016
Hop Stew Pale Ale
I had a bunch of opened hop baggies in the freezer and I wanted to use them. They're old, probably not great, but eh... I could at least see what happens. I don't have high hopes for this one but we'll see how it goes. This is a pale ale style beer with fruity Sacc-Trois yeast.
Hop AA% and amounts are approximate. This whole brew day was improvisational in nature.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Hop Stew
Style: American Pale Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 6.88 gal
Post Boil Volume: 5.88 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.85 gal
Estimated OG: 1.048 SG
Estimated Color: 5.6 SRM
Estimated IBU: 35.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1 82.1 %
10.0 oz Munich Light Grain 2 6.4 %
10.0 oz Victory Malt (25.0 SRM) Grain 3 6.4 %
8.0 oz Wheat Malt, Ger (2.0 SRM) Grain 4 5.1 %
1.00 oz Sterling [8.00 %] - Boil 25.0 min Hop 5 20.5 IBUs
0.50 oz Tettnang (Tettnang Tettnager) [4.00 %] - Hop 6 1.5 IBUs
1.00 oz Amarillo [7.50 %] - Boil 1.0 min Hop 7 1.2 IBUs
0.75 oz Centennial [8.00 %] - Boil 1.0 min Hop 8 1.0 IBUs
0.25 oz Chinook [11.00 %] - Boil 1.0 min Hop 9 0.4 IBUs
1.00 oz Lemon Drop [4.60 %] - Steep/Whirlpool 2 Hop 10 5.1 IBUs
0.50 oz Simcoe [11.00 %] - Steep/Whirlpool 20.0 Hop 11 6.1 IBUs
1.0 pkg Brettanomyces Bruxellensis Trois (White Yeast 12 -
Mash Schedule: 154F, Batch Sparge, Mash Out
Total Grain Weight: 9 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 16.19 qt of water at 165.5 F 154.0 F 60 min
Mash Step Add 7.80 qt of water at 202.0 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 3.05gal) of 168.0 F water
Notes: Water adjustments - Boston, balanced.
------
5/12/16: Starter with leftover WLP644 from my previous batch.
5/15/16: Brewed. Starter had fermented out.
Brewday went OK. Slightly below desired mash temp.
Whirlpooled ~ 25 minnutes, 210F for a few minutes, coooled to 180F, held for 10 mins, then 10 mins @ 160F-140F. Smell was OK - hoppy but not super intense.
Got only 5 gallons of wort into fermenter. Cooled to about 67F then pitched decanted starter. Shook carboy a little to aerate slightly.
OG was 1.049, so not bad, but below desired volume.
5/16/16, 5pm: Fermentation going well. Nice krausen. Ramped temps to 69F to get tropical esters from yeast.
Hop AA% and amounts are approximate. This whole brew day was improvisational in nature.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Hop Stew
Style: American Pale Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 6.88 gal
Post Boil Volume: 5.88 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.85 gal
Estimated OG: 1.048 SG
Estimated Color: 5.6 SRM
Estimated IBU: 35.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1 82.1 %
10.0 oz Munich Light Grain 2 6.4 %
10.0 oz Victory Malt (25.0 SRM) Grain 3 6.4 %
8.0 oz Wheat Malt, Ger (2.0 SRM) Grain 4 5.1 %
1.00 oz Sterling [8.00 %] - Boil 25.0 min Hop 5 20.5 IBUs
0.50 oz Tettnang (Tettnang Tettnager) [4.00 %] - Hop 6 1.5 IBUs
1.00 oz Amarillo [7.50 %] - Boil 1.0 min Hop 7 1.2 IBUs
0.75 oz Centennial [8.00 %] - Boil 1.0 min Hop 8 1.0 IBUs
0.25 oz Chinook [11.00 %] - Boil 1.0 min Hop 9 0.4 IBUs
1.00 oz Lemon Drop [4.60 %] - Steep/Whirlpool 2 Hop 10 5.1 IBUs
0.50 oz Simcoe [11.00 %] - Steep/Whirlpool 20.0 Hop 11 6.1 IBUs
1.0 pkg Brettanomyces Bruxellensis Trois (White Yeast 12 -
Mash Schedule: 154F, Batch Sparge, Mash Out
Total Grain Weight: 9 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 16.19 qt of water at 165.5 F 154.0 F 60 min
Mash Step Add 7.80 qt of water at 202.0 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 3.05gal) of 168.0 F water
Notes: Water adjustments - Boston, balanced.
------
5/12/16: Starter with leftover WLP644 from my previous batch.
5/15/16: Brewed. Starter had fermented out.
Brewday went OK. Slightly below desired mash temp.
Whirlpooled ~ 25 minnutes, 210F for a few minutes, coooled to 180F, held for 10 mins, then 10 mins @ 160F-140F. Smell was OK - hoppy but not super intense.
Got only 5 gallons of wort into fermenter. Cooled to about 67F then pitched decanted starter. Shook carboy a little to aerate slightly.
OG was 1.049, so not bad, but below desired volume.
5/16/16, 5pm: Fermentation going well. Nice krausen. Ramped temps to 69F to get tropical esters from yeast.
Sunday, April 17, 2016
Brett-Cherry Saison Brewday
There was a bottle of really good cherry-fruit beer at a meeting of one the homebrew clubs of which I am a member. The person who brought it had traded for it, and I think it was Wisconsin Belgian Red. In any case I was inspired to brew a brett-cherry saison. The malt bill is nearly identical to my previous brett-saison, but with a different strain of brett, slightly more late hop additions, and obviously with the planned additions of cherries. I was planning to use some Brett C but the local shop didn't have it, and the GigaYeast Tart Cherry Brett sounded perfect for this beer, for obvious reasons. The ABV on this one will be at least 7% after the addition of the cherries, nearly double the ABV of the New Glarus beer. Oops, I probably should have considered that.
Not sure what form the cherries will take - frozen, puree, fresh, etc... It depends on availability. Puree would probably make for the easiest handling and lowest amount of fermenter loss.
Also I've been trying to tweak my planned volume amounts, ideally to get 5.5 gallons of clear, non-truby wort into the fermenter. But that didn't quite happen here.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Brett-Cherry Saison
Style: Saison
Recipe Specifications
--------------------------
Boil Size: 7.62 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.057 SG
Estimated Color: 4.6 SRM
Estimated IBU: 24.3 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 74.6 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
9 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 72.0 %
2 lbs Wheat Malt, Ger (2.0 SRM) Grain 2 16.0 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 3 8.0 %
8.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 4 4.0 %
0.75 oz Sterling [8.00 %] - Boil 60.0 min Hop 5 18.7 IBUs
0.50 oz Sterling [8.00 %] - Boil 10.0 min Hop 6 4.5 IBUs
1.00 oz Sterling [8.00 %] - Boil 1.0 min Hop 7 1.1 IBUs
1.0 pkg Tart Cherry Brett (Giga Yeast #GB002) Yeast 8 -
4.20 lb Cherries (Secondary 0.0 mins) Flavor 9 -
Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 12 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 16.00 qt of water at 162.8 F 150.0 F 60 min
Mash Step Add 9.60 qt of water at 203.7 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.91gal) of 168.0 F water
Notes:
------
1/2 tsp gympsum, 1/2 tsp CaCl to mash water, a little less to sparge water.
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Low gravity starter made on 4/13/16, with yeast nutrient. By brew day there was no visible activity but I did get some nice bretty smells from the starter.
Brewed 4/16/16.
Hit my mash temp. Pre-boil OG was ~1.044 (pre-sugar), ~1.046 (post-sugar), on target. Post-boil OG was ~1.065, a bit high, likely due to underestimation of boil-off.
Brewing went smoothly except that I had to disassemble, clean, lube and reassemble my grain mill to get it to work properly.
Force cooled to 120F, racked to better bottle, and accidentally chilled all the way to 33F in my chest freezer.
On 4/17/16, pitched yeast at 33F and shook the carboy a bit, then allowed to warm to 68F for start of fermentation. May increase to 70F tomorrow. I don't want a heavily oxygenated wort for brett since that can produce too much acidity or other weirdness.
There was about 5.4 gallons in the fermenter, a little less than planned, and although most of the wort I racked was trub-free, I did get a bit of hot-break material in the wort.
5/7/16: Visibly active fermentation occurred from April 19 - April 30, with temperature ramping from 68F - 70F. As of 5/7/16 quite a bit of yeast and trub has settled to the bottom but the beer remains turbid with yeast. Will rack next week and at some point add the cherries.
5/15/16 - Racked to secondary. Carried some yeast into the new vessel.
6/20/16 - I was away on vacation at the time that fresh sour cherries were available, and I couldn't find any frozen ones. So I added 36oz of frozen raspberries instead to the secondary fermenter.
Not sure what form the cherries will take - frozen, puree, fresh, etc... It depends on availability. Puree would probably make for the easiest handling and lowest amount of fermenter loss.
Also I've been trying to tweak my planned volume amounts, ideally to get 5.5 gallons of clear, non-truby wort into the fermenter. But that didn't quite happen here.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Brett-Cherry Saison
Style: Saison
Recipe Specifications
--------------------------
Boil Size: 7.62 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.057 SG
Estimated Color: 4.6 SRM
Estimated IBU: 24.3 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 74.6 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
9 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 72.0 %
2 lbs Wheat Malt, Ger (2.0 SRM) Grain 2 16.0 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 3 8.0 %
8.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 4 4.0 %
0.75 oz Sterling [8.00 %] - Boil 60.0 min Hop 5 18.7 IBUs
0.50 oz Sterling [8.00 %] - Boil 10.0 min Hop 6 4.5 IBUs
1.00 oz Sterling [8.00 %] - Boil 1.0 min Hop 7 1.1 IBUs
1.0 pkg Tart Cherry Brett (Giga Yeast #GB002) Yeast 8 -
4.20 lb Cherries (Secondary 0.0 mins) Flavor 9 -
Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 12 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 16.00 qt of water at 162.8 F 150.0 F 60 min
Mash Step Add 9.60 qt of water at 203.7 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.91gal) of 168.0 F water
Notes:
------
1/2 tsp gympsum, 1/2 tsp CaCl to mash water, a little less to sparge water.
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Low gravity starter made on 4/13/16, with yeast nutrient. By brew day there was no visible activity but I did get some nice bretty smells from the starter.
Brewed 4/16/16.
Hit my mash temp. Pre-boil OG was ~1.044 (pre-sugar), ~1.046 (post-sugar), on target. Post-boil OG was ~1.065, a bit high, likely due to underestimation of boil-off.
Brewing went smoothly except that I had to disassemble, clean, lube and reassemble my grain mill to get it to work properly.
Force cooled to 120F, racked to better bottle, and accidentally chilled all the way to 33F in my chest freezer.
On 4/17/16, pitched yeast at 33F and shook the carboy a bit, then allowed to warm to 68F for start of fermentation. May increase to 70F tomorrow. I don't want a heavily oxygenated wort for brett since that can produce too much acidity or other weirdness.
There was about 5.4 gallons in the fermenter, a little less than planned, and although most of the wort I racked was trub-free, I did get a bit of hot-break material in the wort.
5/7/16: Visibly active fermentation occurred from April 19 - April 30, with temperature ramping from 68F - 70F. As of 5/7/16 quite a bit of yeast and trub has settled to the bottom but the beer remains turbid with yeast. Will rack next week and at some point add the cherries.
5/15/16 - Racked to secondary. Carried some yeast into the new vessel.
6/20/16 - I was away on vacation at the time that fresh sour cherries were available, and I couldn't find any frozen ones. So I added 36oz of frozen raspberries instead to the secondary fermenter.
Monday, April 4, 2016
Dry Irish Stout Brewday
One of the clubs of which I am a member is doing a club experiment where a bunch of brewers will brew nearly the same recipe but vary one ingredient - in this case the roast malt. I decided to use Carafa I in this recipe to see how that grain tastes in comparison to Black Patent, Roast Barley, Chocolate Malt, etc...
Recipe: Irish Stout
Style: Dry Stout
TYPE: All Grain
Note: 1/2 g Cal. Chloride and 1/2g Gypsum, per gallon of brewing water.
Ferment at 68F for 6 days, 70F for 2 days, crash cool to 35F.
Recipe Specifications
--------------------------
Boil Size: 6.88 gal
Post Boil Volume: 5.88 gal
Batch Size (fermenter): 5.5 gal
Bottling Volume: 5 gal
Estimated OG: 1.057 SG
Estimated Color: 41.6 SRM
Estimated IBU: 39.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.25 gal Boston, MA Water 1 -
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 4 57.1 % 2 lbs Barley, Flaked (1.7 SRM) Grain 5 16.3 %
2 lbs Carafa I (337.0 SRM) Grain 6 16.3 %
1 lbs White Wheat Malt (2.4 SRM) Grain 7 8.2 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 8 2.0 %
0.95 oz Magnum [12.00 %] - Boil 65.0 min Hop 9 39.9 IBUs
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 10 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 19.31 qt of water at 161.2 F 152.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 4.52gal) of 168.0 F water
Made starter on 3/23/16 since I was planning to brew that week. Brewday was delayed... After starter fermented, cooled, allowed yeast to completely settle, then put yeast in mason jar with boiled H20.
4/3/16. Brewed. Brew day went well. Hit my mash temp of 152F. Mashed for 1 hour, drained, then sparged. Probably oversparged a little.
Pre-boil OG was ~1.046 / 11.4B. Post-boil OG was 1.054 / 13.4B, slightly under. Overvolume.
Cooled to 90F, then placed into fermentation chamber for final cooling to 68F. Got 5.75 gallon into fermenter pre-pitching.
After wort reached 67F, oxygenated 1 min and pitched yeast directly from Mason jar. At around 9 pm.
By 5pm on 4/4/16 the beer was actively fermenting. I am afraid some foam may blow out of the airlock when high krausen hits. The temperature probe taped to the side of the carboy read 67.7F. Of course the middle of the beer is likely at a higher temp due to the heat of fermentation.
4/5/16, 5pm. Quite some foam blew through the S-type airlock during high krausen. I removed the beer / krausen soaked airlock and bung, and replaced them with a clean one. High krausen has passed but the new airlock was bubbling at a moderate pace.
I would like to have a stainless kettle with internal volume etchings for better control over my final batch volume.
 |
| Cooling the wort. |
Recipe: Irish Stout
Style: Dry Stout
TYPE: All Grain
Note: 1/2 g Cal. Chloride and 1/2g Gypsum, per gallon of brewing water.
Ferment at 68F for 6 days, 70F for 2 days, crash cool to 35F.
Recipe Specifications
--------------------------
Boil Size: 6.88 gal
Post Boil Volume: 5.88 gal
Batch Size (fermenter): 5.5 gal
Bottling Volume: 5 gal
Estimated OG: 1.057 SG
Estimated Color: 41.6 SRM
Estimated IBU: 39.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.25 gal Boston, MA Water 1 -
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 4 57.1 % 2 lbs Barley, Flaked (1.7 SRM) Grain 5 16.3 %
2 lbs Carafa I (337.0 SRM) Grain 6 16.3 %
1 lbs White Wheat Malt (2.4 SRM) Grain 7 8.2 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 8 2.0 %
0.95 oz Magnum [12.00 %] - Boil 65.0 min Hop 9 39.9 IBUs
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 10 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 19.31 qt of water at 161.2 F 152.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 4.52gal) of 168.0 F waterMade starter on 3/23/16 since I was planning to brew that week. Brewday was delayed... After starter fermented, cooled, allowed yeast to completely settle, then put yeast in mason jar with boiled H20.
4/3/16. Brewed. Brew day went well. Hit my mash temp of 152F. Mashed for 1 hour, drained, then sparged. Probably oversparged a little.
Pre-boil OG was ~1.046 / 11.4B. Post-boil OG was 1.054 / 13.4B, slightly under. Overvolume.
Cooled to 90F, then placed into fermentation chamber for final cooling to 68F. Got 5.75 gallon into fermenter pre-pitching.
After wort reached 67F, oxygenated 1 min and pitched yeast directly from Mason jar. At around 9 pm.
By 5pm on 4/4/16 the beer was actively fermenting. I am afraid some foam may blow out of the airlock when high krausen hits. The temperature probe taped to the side of the carboy read 67.7F. Of course the middle of the beer is likely at a higher temp due to the heat of fermentation.
4/5/16, 5pm. Quite some foam blew through the S-type airlock during high krausen. I removed the beer / krausen soaked airlock and bung, and replaced them with a clean one. High krausen has passed but the new airlock was bubbling at a moderate pace.
I would like to have a stainless kettle with internal volume etchings for better control over my final batch volume.
Monday, February 15, 2016
Trois IPA
So this is the 3rd iteration of the Brett IPA I first
brewed in August of 2014 using WLP 644. Since then, those rascally
microbiologists have discovered that WLP 644 is not in fact a type of
brettanomyces but rather "Saccharomyces 'bruxellensis' Trois".
Regardless, the last two brews of this beer were some of my best IPAs,
so I've decided to brew it again, this time with a full 5-gallon batch,
and, continuing the slight tweaks, using Lemondrop Hops instead of
Cascade.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Trois IPA
Style: American IPA
TYPE: All Grain
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 6.88 gal
Post Boil Volume: 5.88 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.11 gal
Estimated OG: 1.062 SG
Estimated Color: 6.0 SRM
Estimated IBU: 49.6 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 60 Minutes
Ingredients:
------------
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 -
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 4 86.3 %
12.0 oz Munich Malt (9.0 SRM) Grain 5 5.9 %
8.0 oz Victory Malt (25.0 SRM) Grain 6 3.9 %
8.0 oz White Wheat Malt (2.4 SRM) Grain 7 3.9 %
0.50 oz Magnum [12.20 %] - First Wort 60.0 min Hop 8 22.3 IBUs
1.00 oz Centennial [10.00 %] - Boil 10.0 min Hop 9 12.1 IBUs
1.00 oz Lemon Drop [4.60 %] - Boil 10.0 min Hop 10 5.5 IBUs
1.00 oz Centennial [10.00 %] - Boil 5.0 min Hop 11 6.6 IBUs
1.00 oz Lemon Drop [4.60 %] - Boil 5.0 min Hop 12 3.1 IBUs
2.00 oz Nelson Sauvin [12.00 %] - Steep/Whirlpoo Hop 13 0.0 IBUs
1.0 pkg WLP 644 Yeast 14 -
1.00 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs
1.00 oz Lemon Drop [4.60 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs
1.00 oz Nelson Sauvin [12.00 %] - Dry Hop 1.0 Da Hop 17 0.0 IBUs
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 19.94 qt of water at 161.3 F 152.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 4.42gal) of 168.0 F water
Notes:
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.
------
------
2/10/16 - Made starter with 60g of DME, 1100 ml water, yeast nutrients and a little bit of leftover Citra hops.
After
whirlpool and cooling, racked to 6 gallon fermenter, leaving most of the hop gunk.
Wort at ~90F. Set in 65F ambient to cool. Pitched most of the starter a
few hours later after oxygenating for 20 seconds. With starter, 5.5
gallons in fermenter.
2/14/16, 2pm. Good krausen going.
2/15/16, 5pm. Very active fermentation. Constant airlock bubbling.
2/20/16, added dry hops directly into primary vessel. Fermentation appeared complete. Moved vessel to 70F ambient.
2/27/16, crash cooled. Will keg tomorrow.
2/20/16, added dry hops directly into primary vessel. Fermentation appeared complete. Moved vessel to 70F ambient.
2/27/16, crash cooled. Will keg tomorrow.
Monday, January 18, 2016
Clone Attempt: Smuttynose Baltic Porter
My homebrew club is having a clone competition. We're attempting to clone the Smuttynose Baltic Porter. I haven't tasted said brew but we were given some information about the recipe (and it's on the website of the brewery). I had to make a couple of substitutions, as usual.
I don't want to have 5 gallons of 9%+ beer, particularly when 5 gallons of RIS will be ready soon, so I brewed a 3-gallon batch of the Baltic Porter and will put it into my small keg. Along with my Barleywine and Russian Stouts this is the highest ABV beer I've ever brewed.
Baltic Porter - 3 Gallon
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Smuttynose Baltic Porter CloneStyle: Baltic Porter
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 5.24 gal
Post Boil Volume: 3.59 gal
Batch Size (fermenter): 3.25 gal
Bottling Volume: 3.15 gal
Estimated OG: 1.097 SG
Estimated Color: 56.5 SRM
Estimated IBU: 40.5 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 69.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
7 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 53.0 %
2 lbs 10.0 oz Munich Malt (9.0 SRM) Grain 2 19.2 %
1 lbs 5.0 oz Amber Malt (22.0 SRM) Grain 3 9.6 %
11.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4 5.0 %
11.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 5.0 %
9.0 oz Black (Patent) Malt (500.0 SRM) Grain 6 4.1 %
9.0 oz Chocolate Malt (450.0 SRM) Grain 7 4.1 %
0.50 oz Sterling [7.50 %] - Boil 90.0 min Hop 8 19.4 IBUs
0.75 oz Sterling [7.50 %] - Boil 20.0 min Hop 9 16.5 IBUs
1.25 oz Sterling [7.50 %] - Steep/Whirlpool 5.0 Hop 10 4.5 IBUs
1.0 pkg Old Bavarian Lager (White Labs #WLP920) Yeast 11 -
Mash Schedule: 154F, Batch Sparge, Mash Out
Total Grain Weight: 13 lbs 11.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 17.11 qt of water at 170.8 F 154.0 F 60 min
Mash Step Add 10.95 qt of water at 194.9 F 168.0 F 10 min
Sparge: Batch sparge with 1 steps (Drain mash tun ) of 168.0 F water
Notes:
------
1/13/16: Made starter with ~1200 ml water, yeast nutrient, and 70g extract, lightly hopped. Fermented at ~55F.
1/17/16: Brewed. Went well except for minor boil-over. I hit my mash temp, and got pre-boil OG of 1.070, at about 5.1 gallons. Boiled 10 mins before adding hops. Neglected to take OG at end of boil. Force-chilled to 60F, then placed in fermentation fridge overnight for cooling to 45F.
By brewday the starter had fermented.
1/18/16, 10am. Oxygenated for 1 minute, pitched mostly decanted starter. Total volume in fermenter, including trub, was about 3.5 - 4 gallons. Temperature profile will be 45F for 12 hours, then ramp over 12 hours to 50F, hold for two weeks. Then diacetyl rest followed by cold crashing and lagering.
1/20/16, 5pm: Fermentation proceeding actively. Nice krausen but I don't yet think at highkrausen.
2/20/16: After crash cooling to 35F and holding for a few days, racked to 3-gallon keg and purged head space. Began carbonation.
I don't want to have 5 gallons of 9%+ beer, particularly when 5 gallons of RIS will be ready soon, so I brewed a 3-gallon batch of the Baltic Porter and will put it into my small keg. Along with my Barleywine and Russian Stouts this is the highest ABV beer I've ever brewed.
Baltic Porter - 3 Gallon
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Smuttynose Baltic Porter CloneStyle: Baltic Porter
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 5.24 gal
Post Boil Volume: 3.59 gal
Batch Size (fermenter): 3.25 gal
Bottling Volume: 3.15 gal
Estimated OG: 1.097 SG
Estimated Color: 56.5 SRM
Estimated IBU: 40.5 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 69.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
7 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 53.0 %
2 lbs 10.0 oz Munich Malt (9.0 SRM) Grain 2 19.2 %
1 lbs 5.0 oz Amber Malt (22.0 SRM) Grain 3 9.6 %
11.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4 5.0 %
11.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 5.0 %
9.0 oz Black (Patent) Malt (500.0 SRM) Grain 6 4.1 %
9.0 oz Chocolate Malt (450.0 SRM) Grain 7 4.1 %
0.50 oz Sterling [7.50 %] - Boil 90.0 min Hop 8 19.4 IBUs
0.75 oz Sterling [7.50 %] - Boil 20.0 min Hop 9 16.5 IBUs
1.25 oz Sterling [7.50 %] - Steep/Whirlpool 5.0 Hop 10 4.5 IBUs
1.0 pkg Old Bavarian Lager (White Labs #WLP920) Yeast 11 -
Mash Schedule: 154F, Batch Sparge, Mash Out
Total Grain Weight: 13 lbs 11.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 17.11 qt of water at 170.8 F 154.0 F 60 min
Mash Step Add 10.95 qt of water at 194.9 F 168.0 F 10 min
Sparge: Batch sparge with 1 steps (Drain mash tun ) of 168.0 F water
Notes:
------
1/13/16: Made starter with ~1200 ml water, yeast nutrient, and 70g extract, lightly hopped. Fermented at ~55F.1/17/16: Brewed. Went well except for minor boil-over. I hit my mash temp, and got pre-boil OG of 1.070, at about 5.1 gallons. Boiled 10 mins before adding hops. Neglected to take OG at end of boil. Force-chilled to 60F, then placed in fermentation fridge overnight for cooling to 45F.
By brewday the starter had fermented.
1/18/16, 10am. Oxygenated for 1 minute, pitched mostly decanted starter. Total volume in fermenter, including trub, was about 3.5 - 4 gallons. Temperature profile will be 45F for 12 hours, then ramp over 12 hours to 50F, hold for two weeks. Then diacetyl rest followed by cold crashing and lagering.
1/20/16, 5pm: Fermentation proceeding actively. Nice krausen but I don't yet think at highkrausen.
1/27/16, 530pm. Still actively fermenting after more than a week though high Hayden has probably passed. I probably under pitched by a substantial amount, so I am a bit worried that fermentation will stall. But the continued activity is a good sign.
2/20/16: After crash cooling to 35F and holding for a few days, racked to 3-gallon keg and purged head space. Began carbonation.
Wednesday, October 28, 2015
West Coast Amber
I've never brewed the American Amber style before but I thought it would be nice for the Fall weather. This one is the "West Coast Blaster" from Brewing Classic Styles and is supposed to be a fairly bold, hoppy, and very flavorful example of the style.
Recipe Specifications
--------------------------
Boil Size: 6.88 gal
Post Boil Volume: 5.88 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.85 gal
Estimated OG: 1.072 SG
Estimated Color: 17.2 SRM
Estimated IBU: 64.7 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 73.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
11 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 72.9 %
2 lbs Munich Malt (9.0 SRM) Grain 2 13.0 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 6.5 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 3.2 %
8.0 oz Victory Malt (25.0 SRM) Grain 5 3.2 %
3.0 oz Chocolate Rye Malt (250.0 SRM) Grain 6 1.2 %
0.50 oz Columbus (Tomahawk) [17.50 %] - First Wo Hop 7 29.7 IBUs
0.15 oz Warrior [15.70 %] - First Wort 60.0 min Hop 8 8.0 IBUs
1.00 oz Cascade [4.50 %] - Boil 10.0 min Hop 9 5.0 IBUs
1.00 oz Centennial [11.60 %] - Boil 10.0 min Hop 10 13.0 IBUs
1.00 oz Cascade [4.50 %] - Steep/Whirlpool 10.0 Hop 11 2.5 IBUs
1.00 oz Centennial [11.60 %] - Steep/Whirlpool Hop 12 6.5 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 13 -
Mash Schedule: 154F, Batch Sparge, Mash Out
Total Grain Weight: 15 lbs 7.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 21.70 qt of water at 167.3 F 154.0 F 60 min
Mash Step Add 12.35 qt of water at 197.1 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 0.82gal) of 168.0 F water
Notes:
------
Brewed 10/11
Preboil OG 14.4B, 1.059
Postboil OG: 18.8B, 1.077
Got ~5.5 gallons into the fermenter. Placed at ~68F to ferment.
Kegged on 10/22 with priming sugar, going for ~2.2 volumes.
Recipe Specifications
--------------------------
Boil Size: 6.88 gal
Post Boil Volume: 5.88 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.85 gal
Estimated OG: 1.072 SG
Estimated Color: 17.2 SRM
Estimated IBU: 64.7 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 73.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
11 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 72.9 %
2 lbs Munich Malt (9.0 SRM) Grain 2 13.0 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 6.5 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 3.2 %
8.0 oz Victory Malt (25.0 SRM) Grain 5 3.2 %
3.0 oz Chocolate Rye Malt (250.0 SRM) Grain 6 1.2 %
0.50 oz Columbus (Tomahawk) [17.50 %] - First Wo Hop 7 29.7 IBUs
0.15 oz Warrior [15.70 %] - First Wort 60.0 min Hop 8 8.0 IBUs
1.00 oz Cascade [4.50 %] - Boil 10.0 min Hop 9 5.0 IBUs
1.00 oz Centennial [11.60 %] - Boil 10.0 min Hop 10 13.0 IBUs
1.00 oz Cascade [4.50 %] - Steep/Whirlpool 10.0 Hop 11 2.5 IBUs
1.00 oz Centennial [11.60 %] - Steep/Whirlpool Hop 12 6.5 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 13 -
Mash Schedule: 154F, Batch Sparge, Mash Out
Total Grain Weight: 15 lbs 7.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 21.70 qt of water at 167.3 F 154.0 F 60 min
Mash Step Add 12.35 qt of water at 197.1 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 0.82gal) of 168.0 F water
Notes:
------
Brewed 10/11
Preboil OG 14.4B, 1.059
Postboil OG: 18.8B, 1.077
Got ~5.5 gallons into the fermenter. Placed at ~68F to ferment.
Kegged on 10/22 with priming sugar, going for ~2.2 volumes.
Wednesday, September 23, 2015
Brown Porter Brewday
My wife requested I brew a porter. I opted for a Brown Porter and following the recipe, with some substitutions, from Brewing Classic Styles since I had never brewed this style and I didn't want the ABV of a Robust Porter.
My substitutions were some of the base grain, and with Cascade hops. The hop sub wasn't intentional since I foolishly forgot to check the contents of my freezer before going to get the specialty grains and yeast from the local brew shop.
Brewed 9/19
Recipe Specifications
--------------------------
Boil Size: 7.13 gal
Post Boil Volume: 5.88 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.85 gal
Estimated OG: 1.056 SG
Estimated Color: 25.0 SRM
Estimated IBU: 25.5 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 73.2 %
Boil Time: 75 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
7 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 63.9 %
1 lbs 12.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2 14.4 %
1 lbs Brown Malt (65.0 SRM) Grain 3 8.2 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 8.2 %
10.0 oz Chocolate Malt (350.0 SRM) Grain 5 5.2 %
1.25 oz Cascade [4.70 %] - Boil 75.0 min Hop 6 21.7 IBUs
0.50 oz Cascade [4.70 %] - Boil 10.0 min Hop 7 3.0 IBUs
0.25 oz Cascade [4.70 %] - Boil 5.0 min Hop 8 0.8 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 9 -
Mash Schedule: 154F, Batch Sparge, Mash Out
Total Grain Weight: 12 lbs 2.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 19.16 qt of water at 166.0 F 154.0 F 60 min
Mash Step Add 9.70 qt of water at 200.5 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.37gal) of 168.0 F water
Notes:
------
Hit pre-boil OG of 1.046, and post boil OG of 1.057, so spot on according to Beersmith but higher than the stats in Brewing Classic Styles. Not sure what's going on there. Maybe my grains are crushed such that the efficiency is high.
Cooled to ~110F, then transferred to carboy and allowed to cool overnight to ~68F. Got approximately 5.5gal into carboy, leaving behind most of the trub and hop gunk in the brew kettle.
Pitched rehydrated S-04 yeast on 9/20, 5pm. Ambient air temp ~68 - ~70. Slightly too hot perhaps.
9/23, 5:15pm. High krausen is over, but the fermentation and airlock are still moderately active.
My substitutions were some of the base grain, and with Cascade hops. The hop sub wasn't intentional since I foolishly forgot to check the contents of my freezer before going to get the specialty grains and yeast from the local brew shop.
Brewed 9/19
Recipe Specifications
--------------------------
Boil Size: 7.13 gal
Post Boil Volume: 5.88 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.85 gal
Estimated OG: 1.056 SG
Estimated Color: 25.0 SRM
Estimated IBU: 25.5 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 73.2 %
Boil Time: 75 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
7 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 63.9 %
1 lbs 12.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2 14.4 %
1 lbs Brown Malt (65.0 SRM) Grain 3 8.2 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 8.2 %
10.0 oz Chocolate Malt (350.0 SRM) Grain 5 5.2 %
1.25 oz Cascade [4.70 %] - Boil 75.0 min Hop 6 21.7 IBUs
0.50 oz Cascade [4.70 %] - Boil 10.0 min Hop 7 3.0 IBUs
0.25 oz Cascade [4.70 %] - Boil 5.0 min Hop 8 0.8 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 9 -
Mash Schedule: 154F, Batch Sparge, Mash Out
Total Grain Weight: 12 lbs 2.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 19.16 qt of water at 166.0 F 154.0 F 60 min
Mash Step Add 9.70 qt of water at 200.5 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.37gal) of 168.0 F water
Notes:
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Hit pre-boil OG of 1.046, and post boil OG of 1.057, so spot on according to Beersmith but higher than the stats in Brewing Classic Styles. Not sure what's going on there. Maybe my grains are crushed such that the efficiency is high.
Cooled to ~110F, then transferred to carboy and allowed to cool overnight to ~68F. Got approximately 5.5gal into carboy, leaving behind most of the trub and hop gunk in the brew kettle.
Pitched rehydrated S-04 yeast on 9/20, 5pm. Ambient air temp ~68 - ~70. Slightly too hot perhaps.
9/23, 5:15pm. High krausen is over, but the fermentation and airlock are still moderately active.
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