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.
Wednesday, July 5, 2017
Tuesday, May 23, 2017
Blonde Ale Review
Appearance: White head with good retention and lacing. Straw body with moderate haze.
Aroma: Light malty aroma with some sweetness. Low hoppy character - maybe a little citrus character. No piney aroma. Grainy. Does not have crystal or character malt taste.
Taste: Malty and grainy with a hint of sweetness. Maybe has a bready note. Hop taste is low. Bitterness is low but noticeable. Soft finish with a minerally note.
Mouthfeel: Light body, moderate carbonation.
Overall: Easy drinking, pleasant, and lowish in alcohol. A good summer lawnmower beer.
For next time: Would only try to reduce the haze. Not sure if it's chill haze or something else.
Aroma: Light malty aroma with some sweetness. Low hoppy character - maybe a little citrus character. No piney aroma. Grainy. Does not have crystal or character malt taste.
Taste: Malty and grainy with a hint of sweetness. Maybe has a bready note. Hop taste is low. Bitterness is low but noticeable. Soft finish with a minerally note.
Mouthfeel: Light body, moderate carbonation.
Overall: Easy drinking, pleasant, and lowish in alcohol. A good summer lawnmower beer.
For next time: Would only try to reduce the haze. Not sure if it's chill haze or something else.
Monday, May 15, 2017
Czech Pils + IPL Brewday
Czech Pils
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.64 gal
Boil Time: 90 min
End of Boil Vol: 6.51 gal
Final Bottling Vol: 5.00 gal
Fermentation: Laget
Batch Size: 5.50 gal
Boil Size: 7.64 gal
Boil Time: 90 min
End of Boil Vol: 6.51 gal
Final Bottling Vol: 5.00 gal
Fermentation: Laget
Date: 5 May 2017
Equipment: 7.6 Pre-Boil, Big MLT, 90 min Boil
Efficiency: 70.00 %
Est Mash Efficiency: 79.5 %
Taste Rating: 30.0
Equipment: 7.6 Pre-Boil, Big MLT, 90 min Boil
Efficiency: 70.00 %
Est Mash Efficiency: 79.5 %
Taste Rating: 30.0
Taste Notes:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 5.50 gal | Boston, MA | Water | 1 | - |
| 5.50 g | Calcium Chloride (Mash 60.0 mins) | Water Agent | 2 | - |
| 11 lbs | Pilsner (2 Row) Ger (2.0 SRM) | Grain | 3 | 88.9 % |
| 12.0 oz | Carapils (Briess) (1.5 SRM) | Grain | 4 | 6.1 % |
| 10.0 oz | Acid Malt (3.0 SRM) | Grain | 5 | 5.1 % |
| 1.00 oz | Saaz [3.75 %] - Boil 75.0 min | Hop | 6 | 12.2 IBUs |
| 2.00 oz | Saaz [3.75 %] - Boil 30.0 min | Hop | 7 | 17.9 IBUs |
| 1.00 oz | Saaz [3.75 %] - Boil 10.0 min | Hop | 8 | 4.2 IBUs |
| 1.00 oz | Saaz [3.75 %] - Boil 5.0 min | Hop | 9 | 2.3 IBUs |
| 1.00 oz | Saaz [3.75 %] - Steep/Whirlpool 10.0 min | Hop | 10 | 2.1 IBUs |
| 2.0 pkg | Czech Budejovice Lager (White Labs #WLP802) [35.49 ml] | Yeast | 11 | - |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.058 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.8 %
Bitterness: 38.8 IBUs
Est Color: 3.9 SRM
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.8 %
Bitterness: 38.8 IBUs
Est Color: 3.9 SRM
Mash Profile
Mash Name: 154F, Mash Out, Batch Sparge
Sparge Water: 2.78 gal
Sparge Temperature: 168.0 F
Sparge Water: 2.78 gal
Sparge Temperature: 168.0 F
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash Step | Add 16.47 qt of water at 167.5 F | 154.0 F | 60 min |
| Mash Step | Add 9.90 qt of water at 195.8 F | 168.0 F | 10 min |
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.78gal) of 168.0 F water
5/12/17: Made a starter with 1 yeast old package. Went to LHBS to pick up a second, freshe pack.
5/15/17: Brewed. Hit mash temps well, got 1.0492 gravity pre-boil at ~7.4 gallons, 1.0598 post-boil at ~6 gallons.
After short whirlpool, racked to carboy with about 5.5 gallons and some hop gunk. 90F. Moved to freezer overnight.
5/16/17, 7am: Wort at 45F. Oxygenated for 70s. Pitched most of starter and 2nd yeast pack, with a little bit of rehydrated 34/70 from the IPL.
India Pale Lager
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.64 gal
Boil Time: 90 min
End of Boil Vol: 6.51 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage
Batch Size: 5.50 gal
Boil Size: 7.64 gal
Boil Time: 90 min
End of Boil Vol: 6.51 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage
Equipment: 7.6 Pre-Boil, Big MLT, 90 min Boil
Efficiency: 75.00 %
Efficiency: 75.00 %
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 5.50 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 | - |
| 8 lbs | Pilsner (2 Row) Ger (2.0 SRM) | Grain | 4 | 58.2 % |
| 3 lbs | Pale Malt (2 Row) US (2.0 SRM) | Grain | 5 | 21.8 % |
| 1 lbs 4.0 oz | Munich (BestMälz) (7.6 SRM) | Grain | 6 | 9.1 % |
| 1 lbs | Wheat (BestMälz) (2.0 SRM) | Grain | 7 | 7.3 % |
| 8.0 oz | Caramel/Crystal Malt - 10L (10.0 SRM) | Grain | 8 | 3.6 % |
| 1.00 oz | Centennial [10.00 %] - Boil 10.0 min | Hop | 9 | 10.4 IBUs |
| 1.00 oz | Citra [12.00 %] - Boil 10.0 min | Hop | 10 | 12.5 IBUs |
| 1.00 oz | Centennial [10.00 %] - Boil 5.0 min | Hop | 11 | 5.7 IBUs |
| 1.00 oz | Citra [12.00 %] - Boil 5.0 min | Hop | 12 | 6.9 IBUs |
| 1.00 oz | Centennial [10.00 %] - Steep/Whirlpool 30.0 min | Hop | 13 | 11.0 IBUs |
| 1.00 oz | Centennial [10.00 %] - Steep/Whirlpool 15.0 min | Hop | 14 | 7.1 IBUs |
| 1.00 oz | Citra [12.00 %] - Steep/Whirlpool 30.0 min | Hop | 15 | 13.2 IBUs |
| 1.0 pkg | Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] | Yeast | 16 | - |
| 1.00 oz | Centennial [10.00 %] - Dry Hop 7.0 Days | Hop | 17 | 0.0 IBUs |
| 1.00 oz | Centennial [10.00 %] - Dry Hop 7.0 Days | Hop | 18 | 0.0 IBUs |
| 1.00 oz | Citra [12.00 %] - Dry Hop 7.0 Days | Hop | 19 | 0.0 IBUs |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.069 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 7.2 %
Bitterness: 66.7 IBUs
Est Color: 5.2 SRM
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 7.2 %
Bitterness: 66.7 IBUs
Est Color: 5.2 SRM
Mash Profile
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 18.19 qt of water at 163.6 F | 150.0 F | 75 min |
Sparge: Batch sparge with 4.99 gal water at 168.0 F (split into 2 x 2.5 batches).
---
5/14/17: Brewed. Got 7.9 gallons of 1.0577 wort, pre-boil. Post boil 1.0698 OG, 6.3 gallons (24L). Added 2nd dose of Centennial whirlpool hops at knockout + 15mins.
Chilled to 90F, racked to carboy, and placed in freezer overnight.
5/15/17, 7am: Wort at 45F, oxygenated 70s, pitched 2.5 packs of rehydrated 24/70.
Wednesday, May 10, 2017
Solera Pull 1 Review
This is the first pull from a 5-gallon carboy of sour beer, so it's not technically a solera yet. After pulling about 2.5 gallons, I added another 2.5 gallons of freshly fermented clean beer. In any case, the beer today is a bit over a year old, from a single brew, but with a ton of different sour dregs and brett strains, and a pack of Roselare blend.
Appearance: Hazy golden body with thin, white head. Lots of carbonation bubbles on the side of the glass.
Aroma: Fairly clean sour smell. Lemon-rind like. No hop aroma. A hint of acetic acid, maybe a little diacetyl.
Taste: Starts off a with a sharp tartness, maybe some vinegary character. Bretty funk is in there too. Quite dry, with a tannic quality at the end. Malt taste pretty low. Bitterness low to none.
Mouthfeel: Dry, low to moderate combination, sharply sour finish. Light-ish body.
Overall: Not sure. Pretty good, nice lemony and refreshing beer, but should have less vinegar, probably needs a bit more carbonation. Will see how it tastes in a few months.
Appearance: Hazy golden body with thin, white head. Lots of carbonation bubbles on the side of the glass.
Aroma: Fairly clean sour smell. Lemon-rind like. No hop aroma. A hint of acetic acid, maybe a little diacetyl.
Taste: Starts off a with a sharp tartness, maybe some vinegary character. Bretty funk is in there too. Quite dry, with a tannic quality at the end. Malt taste pretty low. Bitterness low to none.
Mouthfeel: Dry, low to moderate combination, sharply sour finish. Light-ish body.
Overall: Not sure. Pretty good, nice lemony and refreshing beer, but should have less vinegar, probably needs a bit more carbonation. Will see how it tastes in a few months.
Tuesday, May 2, 2017
Weizenbock Review
Appearance: Thick billowing, slightly tan head with excellent retention. Dark reddish body. Good lacing.
Aroma: Dark fruit aroma, with a hint of alcohol. Light bready notes.
Taste: Starts off with dark fruit, then some bready character and finishes with clovey and phenolic notes. Doesn't taste sweet to me, and doesn't have noticeable bitterness. Slight alcohol bite. The clove / phenolics are dominant. Tastes almost like a Belgian beer. Probably
Mouthfeel: Moderate to high carbonation, creamy sensation in the mouth.
Overall: Not sure what to think in terms of how well it matches the style guidelines. I wish I could do a side-by-side with a good commercial example. It's pleasant but I wouldn't want to have more than 1 or 2 glasses. Entered into a comp, eager to see how it does.
Aroma: Dark fruit aroma, with a hint of alcohol. Light bready notes.
Taste: Starts off with dark fruit, then some bready character and finishes with clovey and phenolic notes. Doesn't taste sweet to me, and doesn't have noticeable bitterness. Slight alcohol bite. The clove / phenolics are dominant. Tastes almost like a Belgian beer. Probably
Mouthfeel: Moderate to high carbonation, creamy sensation in the mouth.
Overall: Not sure what to think in terms of how well it matches the style guidelines. I wish I could do a side-by-side with a good commercial example. It's pleasant but I wouldn't want to have more than 1 or 2 glasses. Entered into a comp, eager to see how it does.
Wednesday, April 26, 2017
Stout Review
Appearance: Very dark ruby. Not black. Off white head with big bubbles and poor persistence. Traditionally this beer is supposed to have low carbonation but mine is disappointing in that it does not have that nice thick foam of a Guinness.
Aroma: It smells to me black coffee with addition of nutty malty character. I don't get hop aroma.
Taste: Like black coffee with a bit of malty character. I taste a bit of sweetness, but that might just be a malty note. Aftertaste is slightly harsh and lingering. Might be a bit of acridness. Low hop bitterness as far as I can tell.
Mouthfeel: Low carbonation, medium body.
Overall: OK, not my best, but not sure what if anything is wrong with it. Tastes to me like a mild but with more body. My wife doesn't like it because of the acridness in the aftertaste. I've entered it into a comp.... hope to get some helpful feedback.
Aroma: It smells to me black coffee with addition of nutty malty character. I don't get hop aroma.
Taste: Like black coffee with a bit of malty character. I taste a bit of sweetness, but that might just be a malty note. Aftertaste is slightly harsh and lingering. Might be a bit of acridness. Low hop bitterness as far as I can tell.
Mouthfeel: Low carbonation, medium body.
Overall: OK, not my best, but not sure what if anything is wrong with it. Tastes to me like a mild but with more body. My wife doesn't like it because of the acridness in the aftertaste. I've entered it into a comp.... hope to get some helpful feedback.
Tuesday, April 18, 2017
Blonde Ale
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Club Blonde Ale
Style: Blonde Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 7.00 gal
Post Boil Volume: 6.25 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.047 SG
Estimated Color: 3.2 SRM
Estimated IBU: 23.8 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 76.4 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
2.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
10 lbs Canada Malting Co. 2-Row (1.8 SRM) Grain 3 100.0 %
0.50 oz Centennial [10.00 %] - Boil 60.0 min Hop 4 17.2 IBUs
0.50 oz Centennial [10.00 %] - Steep/Whirlpool Hop 5 6.6 IBUs
1.0 pkg California Ale V (White Labs #WLP051) [3 Yeast 6 -
Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 10 lbs
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 13.50 qt of water at 162.6 F 150.0 F 60 min
Mash Step Add 8.00 qt of water at 204.1 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 3.07gal) of 168.0 F water
Notes:
------
4/16/17: Made a starter
4/18/17: Brewed. Mash temp was slightly high at 152F, added a little cool water to bring it down.
Got 7 gallons of 1.040 wort into kettle, started boil and added leaf hops.
At flameout, added remaining leaf hops and stirred every couple of minutes. Got ~5.6 gallons of 1.052 wort, a bit higher OG than predicted.
Cooled to 100F, racked clear wort, leaving dense pile of hops and cold break in the kettle. Got ~5.25 gallons into fermenter. Placed fermenter in temp-controlled fridge with 65F as target temp.
4/19/17: Oxygenated 40 seconds, pitched starter. By 6pm, krausen was starting to form.
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