Holiday Ale #76
13.0# Maris Otter
1.00# C40L
0.50# Soft Flaked White Wheat
0.25# C120L
0.25# Roasted Malt
2# Wright's Farm Wildflower Honey
Mash @ 152F
1.0 oz Millenium 60 min
1.0 oz Palisade 20 min
1.0 oz Columbus 10 min
1.0 oz Chinook 0 min
1.0 oz Columbus DH
1.0 oz Chinook DH
Yeast:
Wyeast 3522 Belgian Ardennes cake from BPA #75
OG = 1081
IBU = 89
FG = 1020
ABV = 8.1%
NOTES:
Efficiency of only 65%. Usually am at 70-75%. Maybe time to upgrade the MLT.
12/2 - Took a gravity. Was at 1020. Wondering if the honey is being slow to ferment. Hoping it dries out a lil more.
12/8 - Hm. Still at 1020. I guess it's done. Will be racking this to secondary tonight and dry hopping with Chinook and Columbus.
Later that same day....
Secondaried. Dry hopped. Man those are some great smelling hops.
12/15 - Minikegged one gallon of this beasty in a 5L Two Hearted minikeg with 1/2 oz of cane sugar. Should give me about 1.8 vols of CO2 -- perfect for a cask-conditioned holiday IPA with honey and roasted malts.
12-19 - Siphoned of a gallon to do an experiment with. Kegged the rest in a corny. Mm.
1/4 - (2.2q * x) + (1.8q * 0) = 4q * 8.1; 2.2x = 32.4; x = 14.7%
1/9 - (1.3q * x) + (0.9q * 0) = 2.2q * 14.7; 1.3x = 32.34; x = 24.9%; Bottled three as 76 ICE.
Friday, November 20, 2009
Saturday, November 7, 2009
Midsommer Belgian Pale Ale #75
Midsommer Belgian Pale Ale #75
8# 2-row
2# Light Munich Malt
0.5# C60L
0.5# Victory Malt
Mash @ 148F
1.0 oz EKG 60 min
1.0 oz Spalt 30 min
1.0 oz Sterling 10 min
Yeast:
Wyeast 3522 Belgian Ardennes
OG = 1052
IBU = 34
FG = 1010
ABV = 5.5%
NOTES:
8# 2-row
2# Light Munich Malt
0.5# C60L
0.5# Victory Malt
Mash @ 148F
1.0 oz EKG 60 min
1.0 oz Spalt 30 min
1.0 oz Sterling 10 min
Yeast:
Wyeast 3522 Belgian Ardennes
OG = 1052
IBU = 34
FG = 1010
ABV = 5.5%
NOTES:
Tuesday, October 13, 2009
Bane Stout #74
Bane Stout #74
10.5# Marris Otter
0.75# flaked oats
0.5# caramunich malt
0.25# black patent malt
0.5# carafa
0.5# chocolate malt
Mash at 150F.
1.0 oz Amarillo Gold 60 min
1.0 oz Centennial 10 min
Yeast:
US-05
OG = 1066
IBU = 50
FG = 1017
ABV = 6.5%
NOTES:
10.5# Marris Otter
0.75# flaked oats
0.5# caramunich malt
0.25# black patent malt
0.5# carafa
0.5# chocolate malt
Mash at 150F.
1.0 oz Amarillo Gold 60 min
1.0 oz Centennial 10 min
Yeast:
US-05
OG = 1066
IBU = 50
FG = 1017
ABV = 6.5%
NOTES:
Saturday, October 10, 2009
Cascade Pale Ale #73
Cascade Pale Ale #73
9# 2-row
0.5# C80L
0.5 oz Yakima Magnum 60 min
1.0 oz Cascade 20 min
1.0 oz Cascade 10 min
2.0 oz Cascade 0 min
US-05
OG = 1048
IBU = 50
FG = 1010
ABV = 5.0
NOTES:
Using Cascade hops from the Mosquito Hopyard! Except Magnum for bittering.
Wow. Too bitter. Maybe I underestimated my Cascade AAUs? Or maybe skip the 20 min addition next time.
9# 2-row
0.5# C80L
0.5 oz Yakima Magnum 60 min
1.0 oz Cascade 20 min
1.0 oz Cascade 10 min
2.0 oz Cascade 0 min
US-05
OG = 1048
IBU = 50
FG = 1010
ABV = 5.0
NOTES:
Using Cascade hops from the Mosquito Hopyard! Except Magnum for bittering.
Wow. Too bitter. Maybe I underestimated my Cascade AAUs? Or maybe skip the 20 min addition next time.
Thursday, October 8, 2009
Bumma
Dumped both the Saisons #64 and #66.
64 was kegged and 66 was in a carboy. Both were too chloriney, so they're in the sink. Don't tell the Xavier kids down the street, lest they start sopping up the suds.
64 was kegged and 66 was in a carboy. Both were too chloriney, so they're in the sink. Don't tell the Xavier kids down the street, lest they start sopping up the suds.
Friday, October 2, 2009
Mosquito Hopyard Harvest #4
Pulled about 6.5 oz of wet hops off the Cascade bines on Wednesday.
Dried down to 1.5 oz of fresh, although somewhat browning, Cascades. Mm.
Total of 7.5 oz dry for the season.
Man just under a half pound?!
Maybe I lose the spalt - put it in a pot somewhere? - and split the cascade rootball next spring.
Dried down to 1.5 oz of fresh, although somewhat browning, Cascades. Mm.
Total of 7.5 oz dry for the season.
Man just under a half pound?!
Maybe I lose the spalt - put it in a pot somewhere? - and split the cascade rootball next spring.
Thursday, September 24, 2009
Vertical Epic 09-09-09
Easiest VE to type in.
Picked up two at the Party Source tonight.
Will cellar one.
Other one's in my pint glass:
- dark, malty, touch of orange, chocolatey.
- getting a strange shrimp stock taste from this.
- not too acidic from the orange peel.
Picked up two at the Party Source tonight.
Will cellar one.
Other one's in my pint glass:
- dark, malty, touch of orange, chocolatey.
- getting a strange shrimp stock taste from this.
- not too acidic from the orange peel.
Friday, September 18, 2009
Boobytrap IPA #72
Boobytrap IPA #72
A clone of Sierra Nevada's Torpedo IPA, but I'm not using a torpedo device.
11.5# 2-row
2# LME (leftovers)
0.69# C60L
Mash at 152F
1.2 oz Yakima Magnum 60 min
1.0 oz Yakima Magnum 5 min
1.5 oz Crystal 5 min
0.66 oz Amarillo DH
0.66 oz Yakima Magnum DH
1.0 oz Crystal DH
OG = 1067
IBU = 87
FG = 1012
ABV = 7.5%
NOTES:
Yummo. Something fruity in this one.
A clone of Sierra Nevada's Torpedo IPA, but I'm not using a torpedo device.
11.5# 2-row
2# LME (leftovers)
0.69# C60L
Mash at 152F
1.2 oz Yakima Magnum 60 min
1.0 oz Yakima Magnum 5 min
1.5 oz Crystal 5 min
0.66 oz Amarillo DH
0.66 oz Yakima Magnum DH
1.0 oz Crystal DH
OG = 1067
IBU = 87
FG = 1012
ABV = 7.5%
NOTES:
Yummo. Something fruity in this one.
Kentucky Common #71
Kentucky Common #71
A sour-mashed tart beer. One of only two uniquely American beer styles.
6.5# 2-row
2# flaked maize
0.25# chocolate malt
0.25# C60L
Mash at 152F for 48 hours. That's right, 48.
1.0 oz Cascade 60 min
(Using hops from the Mosquito Hopyard!)
Yeast:
US-05
OG = 1052
IBU = 27
FG = 1009
ABV = 5.5%
Notes:
Alright here goes. Jst transfered to secondary and grabbed a sample.
Live. Tasting. Now.
Appearance: Dark like a porter. Not carbed, so no head. Almost orange at the edges.
Aroma = Coffee. Caramel. No real hint of sourness. No hops.
Flavor = Sour boy howdy. Fruity sour tho. So some sweetness. Not bitter.
Palate = Medium body. Little thin.
I'm betting these only get better with one more week of aging, and some co2.
A sour-mashed tart beer. One of only two uniquely American beer styles.
6.5# 2-row
2# flaked maize
0.25# chocolate malt
0.25# C60L
Mash at 152F for 48 hours. That's right, 48.
1.0 oz Cascade 60 min
(Using hops from the Mosquito Hopyard!)
Yeast:
US-05
OG = 1052
IBU = 27
FG = 1009
ABV = 5.5%
Notes:
Alright here goes. Jst transfered to secondary and grabbed a sample.
Live. Tasting. Now.
Appearance: Dark like a porter. Not carbed, so no head. Almost orange at the edges.
Aroma = Coffee. Caramel. No real hint of sourness. No hops.
Flavor = Sour boy howdy. Fruity sour tho. So some sweetness. Not bitter.
Palate = Medium body. Little thin.
I'm betting these only get better with one more week of aging, and some co2.
Monday, August 24, 2009
Nedward Flanders Red Ale #33 Update
Original Post
So, since it's one year and one day old, I thought I'd sample the flanders red again.
Well, I'm not enjoying it. It still has a pellicle on the surface, I guess. I expected a more solid, waxy pellicle, but it's more foamy. I've kept a paper towel over the opening of the carboy to allow for some oxygen. Maybe too much?
I get a brief cherry whif and the smell is good and flandersy.
Then the taste has an acetone quality, which I can't quite identify here:
Beer Flaws
It kinda tastes like Cutex Nail Polish Remover. Hoping that goes away. Ugh, another 6 months to wait?
So, since it's one year and one day old, I thought I'd sample the flanders red again.
Well, I'm not enjoying it. It still has a pellicle on the surface, I guess. I expected a more solid, waxy pellicle, but it's more foamy. I've kept a paper towel over the opening of the carboy to allow for some oxygen. Maybe too much?
I get a brief cherry whif and the smell is good and flandersy.
Then the taste has an acetone quality, which I can't quite identify here:
Beer Flaws
It kinda tastes like Cutex Nail Polish Remover. Hoping that goes away. Ugh, another 6 months to wait?
Midsommer Belgian Pale Ale #70
Midsommer Belgian Pale Ale #70
8# Pilsner
2# Light Munich Malt
0.5# C60L
0.5# Victory Malt
Mash @ 151F
1.0 oz EKG 60 min
1.0 oz Spalt 30 min
1.0 oz Saaz 15 min
Yeast:
Wyeast 3522 Belgian Ardennes
OG = 1054
IBU = 30
FG = 1013
ABV = 5.4%
NOTES:
After only 8 days, it's about done, and it's good. Good quick beer to make, IMHO.
8# Pilsner
2# Light Munich Malt
0.5# C60L
0.5# Victory Malt
Mash @ 151F
1.0 oz EKG 60 min
1.0 oz Spalt 30 min
1.0 oz Saaz 15 min
Yeast:
Wyeast 3522 Belgian Ardennes
OG = 1054
IBU = 30
FG = 1013
ABV = 5.4%
NOTES:
After only 8 days, it's about done, and it's good. Good quick beer to make, IMHO.
Sunday, August 23, 2009
Munich IPA #69
Munich IPA #69
12# Light Munich malt
Mash at 151F.
1 oz Yakima Magnum 60 min
1 oz Cascade 15 min
1 oz Cascade 10 min
1 oz Cascade 5 min
1 oz Cascade 0 min
1 oz Cascade DH
OG = 1067
IBU = 86
FG = 1016
ABV = 6.75%
NOTES:
Still a little more to go for the yeast to clean it up. Then it's off to dry hop land.
Dry hopped in a carboy for 2 weeks.
Kegged with another ounce of cascade from the Mosquito hopyard in a nylon bag.
My God. It's Beautiful. So good and hoppy. Munich malt as a base malt gets my approval.
12# Light Munich malt
Mash at 151F.
1 oz Yakima Magnum 60 min
1 oz Cascade 15 min
1 oz Cascade 10 min
1 oz Cascade 5 min
1 oz Cascade 0 min
1 oz Cascade DH
OG = 1067
IBU = 86
FG = 1016
ABV = 6.75%
NOTES:
Still a little more to go for the yeast to clean it up. Then it's off to dry hop land.
Dry hopped in a carboy for 2 weeks.
Kegged with another ounce of cascade from the Mosquito hopyard in a nylon bag.
My God. It's Beautiful. So good and hoppy. Munich malt as a base malt gets my approval.
Cali Common #68
Cali Common #68
3# LME
0.5# C80L
0.25# Carapils
0.5 oz Northern Brewer 60 min
0.5 oz Northern Brewer 15 min
0.5 oz Northern Brewer 1 min
0.5 oz Northern Brewer DH
WLP 862 Cry Havoc yeast
OG = 1051
IBU = 46
FG = 1014
ABV = 4.9%
NOTES:
Trying another Cali Common, but with Chuck Pap's house strain, Cry Havoc. And only a half batch.
After 9 days, seems finished. Tastes like it should. May DH this puppy soon.
Not as much yeast character as I was expecting. Dunno what I was expecting but with this "storied" yeast....
DH helped this beer. Turned out well. The yeast def has a Bud taste.
3# LME
0.5# C80L
0.25# Carapils
0.5 oz Northern Brewer 60 min
0.5 oz Northern Brewer 15 min
0.5 oz Northern Brewer 1 min
0.5 oz Northern Brewer DH
WLP 862 Cry Havoc yeast
OG = 1051
IBU = 46
FG = 1014
ABV = 4.9%
NOTES:
Trying another Cali Common, but with Chuck Pap's house strain, Cry Havoc. And only a half batch.
After 9 days, seems finished. Tastes like it should. May DH this puppy soon.
Not as much yeast character as I was expecting. Dunno what I was expecting but with this "storied" yeast....
DH helped this beer. Turned out well. The yeast def has a Bud taste.
Hop Harvest 3 2009
Man - picked 10.5 oz of cascades at home. and some spalts. busy oast, do your work.
got 3 oz dried. and the spalts total 1/4 oz. from both harvests. man.
got 3 oz dried. and the spalts total 1/4 oz. from both harvests. man.
Wednesday, August 5, 2009
Girard Hopyard #2
Now, out of 26 planted rhizomes, there are 14 (instead of 18) growing.
No more Golding. Wonder what happened.
Here's a "map" of the yard. X means there's a plant growing.
No more Golding. Wonder what happened.
Here's a "map" of the yard. X means there's a plant growing.
| Centennial | _XX_X | _XX_X | Cascade |
| Golding | _____ | X__XX | Chinook |
| _XXXXX | Zeus | ||
Tuesday, July 28, 2009
Hop Harvest 2 2009
Tonight, I picked 3.25 oz of wet Cascade cones.
Dried down to just under 1 oz.
My $20 oast.
Dried down to just under 1 oz.
My $20 oast.
 |
| From 2009 Hop Harvest |
Tuesday, July 21, 2009
Jimmay Red Belgian Dubbel #67
Jimmay Red Belgian Dubbel #67
11# Maris Otter
0.5# Special B
0.5# Wheat Malt
1# CaraMunich
0.5# Aromatic Malt
1# Dark Candi Sugar
Mash @ 151F
1.5 oz Fuggle 60 min
1.0 oz German Tettnang 10 min
Starter of White Labs 500 Trappist Ale Yeast
OG = 1070
IBU = 32
FG = 1019
ABV = 6.6%
NOTES:
Didn't take gravities during the sparge - trusted process enough. Seems to've worked.
Tasted when racking to secondary. Sweet up front, dry finish.
11# Maris Otter
0.5# Special B
0.5# Wheat Malt
1# CaraMunich
0.5# Aromatic Malt
1# Dark Candi Sugar
Mash @ 151F
1.5 oz Fuggle 60 min
1.0 oz German Tettnang 10 min
Starter of White Labs 500 Trappist Ale Yeast
OG = 1070
IBU = 32
FG = 1019
ABV = 6.6%
NOTES:
Didn't take gravities during the sparge - trusted process enough. Seems to've worked.
Tasted when racking to secondary. Sweet up front, dry finish.
Sunday, July 19, 2009
Saison #66
Saison #66
6# Belgian Pils
1# Munich Malt
0.5# Wheat Malt
Mash @ 148F
1.0 oz Saaz 60 min
1.0 oz Strisselspalt 15 min
Starter of Wyeast 3711 French Saison
OG = 1042
IBU = 29
FG = 1003
ABV = 5.3%
NOTES:
Didn't take gravities during the sparge - trusted process enough. Seems to've worked.
Tasted when racking to secondary. Smells of chlorine. Not sure where that's coming from. A lil too dry, but not bad. Will see what it's like after bottling/kegging.
6# Belgian Pils
1# Munich Malt
0.5# Wheat Malt
Mash @ 148F
1.0 oz Saaz 60 min
1.0 oz Strisselspalt 15 min
Starter of Wyeast 3711 French Saison
OG = 1042
IBU = 29
FG = 1003
ABV = 5.3%
NOTES:
Didn't take gravities during the sparge - trusted process enough. Seems to've worked.
Tasted when racking to secondary. Smells of chlorine. Not sure where that's coming from. A lil too dry, but not bad. Will see what it's like after bottling/kegging.
Tuesday, July 7, 2009
Cornhole Mulberry Blonde Ale #65
Cornhole Mulberry Blonde Ale #65
8# 2-row
1# carapils
1# wheat malt
Mash at 149F
1.0 oz Saaz 60 min
1.0 oz Spalt 15 min
US-05
Secondary with ~2.5# Mulberries
OG = 1052
IBU = 28
FG = 1009
ABV = 5.8%
NOTES:
Added 2.5# frozen/thawed mulberries into primary fermenter.
Primary: 4.75 gallons of 1052 -> 1010 (Light, ~sulfury)
Added fruit: 5.10 gallons of 1010 -> 1013 (Lil sweeter, pumpkin?)
Secondary: 5.10 gallons of 1013 -> 1009 (Grapey? Must be the mulberries. Nice featuring.)
8# 2-row
1# carapils
1# wheat malt
Mash at 149F
1.0 oz Saaz 60 min
1.0 oz Spalt 15 min
US-05
Secondary with ~2.5# Mulberries
OG = 1052
IBU = 28
FG = 1009
ABV = 5.8%
NOTES:
Added 2.5# frozen/thawed mulberries into primary fermenter.
Primary: 4.75 gallons of 1052 -> 1010 (Light, ~sulfury)
Added fruit: 5.10 gallons of 1010 -> 1013 (Lil sweeter, pumpkin?)
Secondary: 5.10 gallons of 1013 -> 1009 (Grapey? Must be the mulberries. Nice featuring.)
Saison #64
Saison #64
8# Belgian Pils
2# Munich Malt
0.5# Wheat Malt
Mash @ 148F
1.0 oz Saaz 60 min
1.0 oz Strisselspalt 60 min
1.0 oz Strisselspalt 15 min
1.0 oz Strisselspalt Dry Hop
Starter of Wyeast 3711 French Saison
OG = 1064
IBU = 39
FG = 1002
ABV = 8.0%
NOTES:
Wow. 92% apparent attenuation. I guess that's what this yeast and a starter of it will do. LOVE this yeast. Taste is bright, under-the-tongue fruit, exhales some bubblegum. Yummers.
Was at 1005, now at 1002. DHing has helped it's character.
8# Belgian Pils
2# Munich Malt
0.5# Wheat Malt
Mash @ 148F
1.0 oz Saaz 60 min
1.0 oz Strisselspalt 60 min
1.0 oz Strisselspalt 15 min
1.0 oz Strisselspalt Dry Hop
Starter of Wyeast 3711 French Saison
OG = 1064
IBU = 39
FG = 1002
ABV = 8.0%
NOTES:
Wow. 92% apparent attenuation. I guess that's what this yeast and a starter of it will do. LOVE this yeast. Taste is bright, under-the-tongue fruit, exhales some bubblegum. Yummers.
Was at 1005, now at 1002. DHing has helped it's character.
Sunday, July 5, 2009
Threeseepio IPA #63
Threeseepio IPA #63
14# Maris Otter
1# Crystal 20L
0.5# Carapils
Mash @ 149F
1 oz Columbus 60 min
1 oz Centennial 20 min
1 oz Cascade 15 min
1 oz Centennial 10 min
1 oz Cascade 0 min
1 oz Columbus DH
S-04
OG = 1070
IBU = 77
FG = 1012
ABV = 7.7%
NOTES:
Bitter. Hoppy. Delicious.
14# Maris Otter
1# Crystal 20L
0.5# Carapils
Mash @ 149F
1 oz Columbus 60 min
1 oz Centennial 20 min
1 oz Cascade 15 min
1 oz Centennial 10 min
1 oz Cascade 0 min
1 oz Columbus DH
S-04
OG = 1070
IBU = 77
FG = 1012
ABV = 7.7%
NOTES:
Bitter. Hoppy. Delicious.
Monday, June 29, 2009
Girard Hopyard
Took a look at the new hopyard this weekend in Girard.
Out of 26 planted rhizomes, there are 18 growing. I'm not completely giving up on the other 8, but still I bet they're gone. Not a problem - in a year or two, I'll just split a crown or two and plant them in those empty spots.
Here's a "map" of the yard. X means there's a plant growing.
Out of 26 planted rhizomes, there are 18 growing. I'm not completely giving up on the other 8, but still I bet they're gone. Not a problem - in a year or two, I'll just split a crown or two and plant them in those empty spots.
Here's a "map" of the yard. X means there's a plant growing.
| Centennial | XXX_X | XXX_X | Cascade |
| Golding | __XX_ | X__XX | Chinook |
| _XXXXX | Zeus | ||
Tuesday, June 23, 2009
Hop Harvest
Yesterday, I finally pulled 5 ounces of "wet" hops off my Cascade bine, and about 1/2 oz off the Spalt bine. The Cascades got down to 2 oz dry, and I vacuum sealed 'em and they're in the freezer. Gonna have to make an IPA to showcase 'em. I'll wait until I have anough though.
 |
| From 2009 Hop Harvest |
Fingernail Ginger Ale #62
Fingernail Ginger Ale #62
For Arlene and Laura's Wedding
10# 2-row
1# Crystal 40L
Mash @ 150F
0.5 oz Yakima Magnum 60 min
1.0 oz Perle 10 min
Ginger:
6 oz. 60 min
2 oz. 10 min
US-05
OG = 1045
IBU = 37
FG = 1009
ABV = 4.7%
NOTES:
Light ginger, but definitely there. Gonna bottle this batch.
For Arlene and Laura's Wedding
10# 2-row
1# Crystal 40L
Mash @ 150F
0.5 oz Yakima Magnum 60 min
1.0 oz Perle 10 min
Ginger:
6 oz. 60 min
2 oz. 10 min
US-05
OG = 1045
IBU = 37
FG = 1009
ABV = 4.7%
NOTES:
Light ginger, but definitely there. Gonna bottle this batch.
Sunday, May 31, 2009
The Ruiner IIPA #61
The Ruiner IIPA #61
14# 2-row
1# Crystal 40L
1# Light Munich Malt
1# Carapils Dextrine Malt
1.5 oz Yakima Magnum 60 min
1.0 Centennial 30 min
1.0 Centennial 10 min
2.0 Centennial 1 min
1.0 Centennial DH
US-05 yeast (x2)
OG = 1085
IBUs = 131
FG = 1012
ABV = 9.7%
NOTES:
Fermed a lil too warm probably. Hopefully it turn out ok.
7/6 - turned out fine. a lil alcohol burn. nice n hoppy. a lil sweet. might wanna add some sugar and drop the carapils to 1/2#.
14# 2-row
1# Crystal 40L
1# Light Munich Malt
1# Carapils Dextrine Malt
1.5 oz Yakima Magnum 60 min
1.0 Centennial 30 min
1.0 Centennial 10 min
2.0 Centennial 1 min
1.0 Centennial DH
US-05 yeast (x2)
OG = 1085
IBUs = 131
FG = 1012
ABV = 9.7%
NOTES:
Fermed a lil too warm probably. Hopefully it turn out ok.
7/6 - turned out fine. a lil alcohol burn. nice n hoppy. a lil sweet. might wanna add some sugar and drop the carapils to 1/2#.
Wednesday, May 27, 2009
Wedding Recipes #2
Midsummer Pale Ale #60
8# Pilsner
2# Light Munich Malt
0.5# C60L
0.5# Victory Malt
Mash @ 150F
1.0 oz EKG 60 min
1.0 oz Spalt 30 min
1.0 oz Spalt 10 min
Yeast:
Wyeast 3522 Belgian Ardennes
OG = 1062
IBU = 27
FG = 1015
ABV = 6.2%
8# Pilsner
2# Light Munich Malt
0.5# C60L
0.5# Victory Malt
Mash @ 150F
1.0 oz EKG 60 min
1.0 oz Spalt 30 min
1.0 oz Spalt 10 min
Yeast:
Wyeast 3522 Belgian Ardennes
OG = 1062
IBU = 27
FG = 1015
ABV = 6.2%
Monday, April 27, 2009
Wedding Recipes
Clone Ale #57
6# LME (Liquid Malt Extract)
1# C 60L (Steeped)
0.5 oz Yakima Magnum - 60 min
0.5 oz Perle - 30 min
1.0 oz Cascade - 10 min
2.0 oz Cascade - 0 min
US-05
OG = 1050
IBU = 48
FG = 1012
ABV = 5.0%
============================================
Fingernail Ginger Ale #58
10# 2-row
1# Crystal 40L
Mash @ 150F
0.5 oz Yakima Magnum 60 min
0.5 oz Perle 10 min
Ginger:
6 oz. 60 min
2 oz. 10 min
US-05
OG = 1062
IBU = 36
FG = 1013
ABV = 6.5%
============================================
Renny's Roggen IPA #59
11# 2-row
3# Rye Malt
1.25# Crystal 60L
0.5# CaraPils
0.5# Wheat Malt
Mash @ 152F for 60 min
2.00 oz Strisselspalt FWH
1.00 oz Columbus 60 min
0.75 oz Crystal 30 min
2.25 oz Crystal 5 min
1.00 oz Columbus DH
US-05
OG = 1084
IBU = 79
FG = 1017
ABV = 8.9%
6# LME (Liquid Malt Extract)
1# C 60L (Steeped)
0.5 oz Yakima Magnum - 60 min
0.5 oz Perle - 30 min
1.0 oz Cascade - 10 min
2.0 oz Cascade - 0 min
US-05
OG = 1050
IBU = 48
FG = 1012
ABV = 5.0%
============================================
Fingernail Ginger Ale #58
10# 2-row
1# Crystal 40L
Mash @ 150F
0.5 oz Yakima Magnum 60 min
0.5 oz Perle 10 min
Ginger:
6 oz. 60 min
2 oz. 10 min
US-05
OG = 1062
IBU = 36
FG = 1013
ABV = 6.5%
============================================
Renny's Roggen IPA #59
11# 2-row
3# Rye Malt
1.25# Crystal 60L
0.5# CaraPils
0.5# Wheat Malt
Mash @ 152F for 60 min
2.00 oz Strisselspalt FWH
1.00 oz Columbus 60 min
0.75 oz Crystal 30 min
2.25 oz Crystal 5 min
1.00 oz Columbus DH
US-05
OG = 1084
IBU = 79
FG = 1017
ABV = 8.9%
VE 666 #56
VE 666 #56
Style - Belgian Dark Strong Ale
14.0# 2-row
1.13# Dark Wheat Malt
0.88# Carafa III
0.06# White Wheat
Mash at 148F.
90 min boil.
0.50 oz Yakima Magnum - 75 min
0.8 oz Hallertauer - 0 min
White Labs WLP500 Trappist Ale (The Chimay strain)
OG = 1085
IBUs = 32
FG = 1016
ABV = 9.1%
Notes:
This is a clone of the Stone Vertical Epic series from 06/06/06.
FG should be about 1016.
5/4
Accidentally kegged this instead of the Klatu Barada Nectar this weekend. Not a big deal, as it's done ferming, but still.
Style - Belgian Dark Strong Ale
14.0# 2-row
1.13# Dark Wheat Malt
0.88# Carafa III
0.06# White Wheat
Mash at 148F.
90 min boil.
0.50 oz Yakima Magnum - 75 min
0.8 oz Hallertauer - 0 min
White Labs WLP500 Trappist Ale (The Chimay strain)
OG = 1085
IBUs = 32
FG = 1016
ABV = 9.1%
Notes:
This is a clone of the Stone Vertical Epic series from 06/06/06.
FG should be about 1016.
5/4
Accidentally kegged this instead of the Klatu Barada Nectar this weekend. Not a big deal, as it's done ferming, but still.
Saturday, April 4, 2009
And because I never remember....
spoon dimple = 3 gallons
notch 1 = 5 gal
notch 2 = 6 gal
notch 3 = 7 gal
notch 1 = 5 gal
notch 2 = 6 gal
notch 3 = 7 gal
Klaatu Barada Nectar #55
Klaatu Barada Nectar #55
Style - Imperial Amber Ale
7# Pils
3.75# Vienna Malt
3.75# Light Munich Malt
0.5# C120L
1.00 oz Nugget - 60 min
0.50 oz Simcoe - 30 min
1.00 oz Warrior - 20 min
1.25 oz Columbus - 0 min
1.00 oz Palisade - 0 min
1.00 oz Palisade - Dry Hop
1.00 oz Simcoe - Dry Hop
Safale US-05
OG = 1078
IBUs = 81
FG = 1013
ABV = 8.4%
Notes:
What a beefy boy. Rich, dark amber, and hoppy. Goes straight to your head.
Style - Imperial Amber Ale
7# Pils
3.75# Vienna Malt
3.75# Light Munich Malt
0.5# C120L
1.00 oz Nugget - 60 min
0.50 oz Simcoe - 30 min
1.00 oz Warrior - 20 min
1.25 oz Columbus - 0 min
1.00 oz Palisade - 0 min
1.00 oz Palisade - Dry Hop
1.00 oz Simcoe - Dry Hop
Safale US-05
OG = 1078
IBUs = 81
FG = 1013
ABV = 8.4%
Notes:
What a beefy boy. Rich, dark amber, and hoppy. Goes straight to your head.
Separatist IPA #54
Separatist IPA #54
Style - India Pale Ale
14# 2-row
1# Belgian Aromatic
1# C80L
0.75# Carapils
Thirds of Amarillo, Simcoe, and Warrior at:
1.00 oz - 60 min
1.00 oz - 30 min
1.00 oz - 10 min
1.00 oz - 5 min
1.00 oz - Dry Hop
Safale S-04
OG = 1070
IBUs = 100
FG = 1006
ABV = 8.5%
Notes:
Good an hoppy. But needs some maltiness to balance it out. A pound of munich somewhere?
Style - India Pale Ale
14# 2-row
1# Belgian Aromatic
1# C80L
0.75# Carapils
Thirds of Amarillo, Simcoe, and Warrior at:
1.00 oz - 60 min
1.00 oz - 30 min
1.00 oz - 10 min
1.00 oz - 5 min
1.00 oz - Dry Hop
Safale S-04
OG = 1070
IBUs = 100
FG = 1006
ABV = 8.5%
Notes:
Good an hoppy. But needs some maltiness to balance it out. A pound of munich somewhere?
Saturday, March 14, 2009
Centennium Falcon #53
Centennium Falcon #53
Style - India Pale Ale
11.5# 2-row
1.0# Crystal 40L
1.00 oz Centennial - 60 min
1.25 oz Centennial - 20 min
1.25 oz Centennial - 10 min
1.00 oz Centennial - 1 min
1.50 oz Centennial - Dry Hop
Safale US-05
OG = 1066
IBUs = 70
FG = 1012
ABV = 7.1%
Notes:
Only ended up with 4.5 gals or so. Need to up the grains for this next time so I can up the volume.
Style - India Pale Ale
11.5# 2-row
1.0# Crystal 40L
1.00 oz Centennial - 60 min
1.25 oz Centennial - 20 min
1.25 oz Centennial - 10 min
1.00 oz Centennial - 1 min
1.50 oz Centennial - Dry Hop
Safale US-05
OG = 1066
IBUs = 70
FG = 1012
ABV = 7.1%
Notes:
Only ended up with 4.5 gals or so. Need to up the grains for this next time so I can up the volume.
Roggenbier #52
Roggenbier #52
Style - German Rye Ale
Grains:
7.2# Rye Malt
1.8# Pilsner
1.2# Dark Munich Malt
0.63# C 60 L
0.63# Wheat Malt
0.38# Sauer (acidulated) Malt
Hops:
1.0 oz Tettnang 60 min
1.0 oz Hallertau 15 min
Yeast:
Wyeast 2206 Bavarian Lager and
White Labs WLP380 Bavarian Hefeweizen IV Ale
Mash Schedule:
First multistep infusion mash.
Acid rest - 111F, 30 min (Shoulda been 95F. Missed this one.)
Protein rest - 122F, 20 min
Saccharification rest - 148F, 20 min
OG = 1050 (72% efficiency)
IBU = 22
FG = 1011
ABV = 5.1%
Notes:
Brewed on Friday. On Sunday morning, needed to install a blow off tube. That's what a proper yeast count will do, I suppose.
Style - German Rye Ale
Grains:
7.2# Rye Malt
1.8# Pilsner
1.2# Dark Munich Malt
0.63# C 60 L
0.63# Wheat Malt
0.38# Sauer (acidulated) Malt
Hops:
1.0 oz Tettnang 60 min
1.0 oz Hallertau 15 min
Yeast:
Wyeast 2206 Bavarian Lager and
White Labs WLP380 Bavarian Hefeweizen IV Ale
Mash Schedule:
First multistep infusion mash.
Acid rest - 111F, 30 min (Shoulda been 95F. Missed this one.)
Protein rest - 122F, 20 min
Saccharification rest - 148F, 20 min
OG = 1050 (72% efficiency)
IBU = 22
FG = 1011
ABV = 5.1%
Notes:
Brewed on Friday. On Sunday morning, needed to install a blow off tube. That's what a proper yeast count will do, I suppose.
Sunday, March 1, 2009
Wort Tasting
Picked up 16 one ounce samples of grain from Paradise Brewing.
After crushing each with a rolling pin, I packaged them individually in maker-yer-own teabags. Mashed em in ~175F water for 90 min in small glasses. Then we sampled the worts in this order:
1 White Wheat Malt
2 Thomas Fawcett Golden Promise
3 Briess Pilsen
4 Belgian Aromatic
5 Briess 2-row
6 Rye Malt
7 Munton's Marris Otter
8 Carapils (Dextrine)
9 Weyermann Vienna
10 Weyermann Light Munich
11 Weyermann Dark Munich
12 Crystal 40 L
13 Crystal 80 L
14 Crystal 120 L
15 Black Malt
16 Black Patent Malt
I could see using more Belgian Aromatic. I should do some more research on this little buddy.
The Rye Malt wasn't as "spicy" as expected.
In the end, it was very difficult to sip that much barley water.
After crushing each with a rolling pin, I packaged them individually in maker-yer-own teabags. Mashed em in ~175F water for 90 min in small glasses. Then we sampled the worts in this order:
1 White Wheat Malt
2 Thomas Fawcett Golden Promise
3 Briess Pilsen
4 Belgian Aromatic
5 Briess 2-row
6 Rye Malt
7 Munton's Marris Otter
8 Carapils (Dextrine)
9 Weyermann Vienna
10 Weyermann Light Munich
11 Weyermann Dark Munich
12 Crystal 40 L
13 Crystal 80 L
14 Crystal 120 L
15 Black Malt
16 Black Patent Malt
I could see using more Belgian Aromatic. I should do some more research on this little buddy.
The Rye Malt wasn't as "spicy" as expected.
In the end, it was very difficult to sip that much barley water.
 |
| From BeerCellar |
Sunday, February 22, 2009
Fingernail Ginger Ale #51
Fingernail Ginger Ale #51
Style - American Pale Ale
Grains:
10# 2-row
1# crystal 40L
Hops:
0.5 oz Yakima Magnum 60 min
0.5 oz Perle 10 min
Ginger:
6 oz. 60 min
2 oz. 10 min
Yeast:
US-05
Mash @ 150F for 60 min
OG = 1055
IBU = 36
FG = 1010
ABV = 5.9%
Kegged: 3/10/09
Style - American Pale Ale
Grains:
10# 2-row
1# crystal 40L
Hops:
0.5 oz Yakima Magnum 60 min
0.5 oz Perle 10 min
Ginger:
6 oz. 60 min
2 oz. 10 min
Yeast:
US-05
Mash @ 150F for 60 min
OG = 1055
IBU = 36
FG = 1010
ABV = 5.9%
Kegged: 3/10/09
Bitter Renny #50
Bitter Renny #50
Style - Ordinary Bitter
Grains:
8# Marris Otter
0.25# Carastan Malt
0.06# Black Patent Malt
Hops:
1.0 oz EKG 60 min
1.0 oz EKG 15 min
Yeast:
S-04
Mash @ 150F for 60 min
OG = 1038
IBU = 27
FG = 1011
ABV = 3.5%
Kegged: 3/12/09
Style - Ordinary Bitter
Grains:
8# Marris Otter
0.25# Carastan Malt
0.06# Black Patent Malt
Hops:
1.0 oz EKG 60 min
1.0 oz EKG 15 min
Yeast:
S-04
Mash @ 150F for 60 min
OG = 1038
IBU = 27
FG = 1011
ABV = 3.5%
Kegged: 3/12/09
Denny's Rye IPA #49
Denny's Rye IPA #49
Style - Imperial India Pale Ale
11# 2-row
3# Rye Malt
1.25# Crystal 60L
0.5# CaraPils
0.5# Wheat Malt
1 oz Mt. Hood FWH
1.0 oz Columbus 60 min
0.25 oz Mt. Hood 30 min
0.25 oz Vanguard 30 min
1.25 oz Mt. Hood 5 min
1.25 oz Vanguard 5 min
1 oz Columbus DH
Yeast:
US-05
Mash @ 152F for 60 min
No Irish Moss.
OG = 1075
IBU = 83
FG = 1015
ABV = 8.0%
Style - Imperial India Pale Ale
11# 2-row
3# Rye Malt
1.25# Crystal 60L
0.5# CaraPils
0.5# Wheat Malt
1 oz Mt. Hood FWH
1.0 oz Columbus 60 min
0.25 oz Mt. Hood 30 min
0.25 oz Vanguard 30 min
1.25 oz Mt. Hood 5 min
1.25 oz Vanguard 5 min
1 oz Columbus DH
Yeast:
US-05
Mash @ 152F for 60 min
No Irish Moss.
OG = 1075
IBU = 83
FG = 1015
ABV = 8.0%
Wednesday, February 18, 2009
Thursday, February 12, 2009
Yeasts
I've decided I need warmer temps than winter basement 60F for Belgian yeasts.
I'll stick with cooler strains like US-05 (59F - 75F). Maybe something even cooler, now that I see the strain's temp range.
Might be looking at a Cali Common strain at this temp.
Guess I'll try an IPA with this strain soon.
I'll stick with cooler strains like US-05 (59F - 75F). Maybe something even cooler, now that I see the strain's temp range.
Might be looking at a Cali Common strain at this temp.
Guess I'll try an IPA with this strain soon.
Monday, January 19, 2009
Barleywine #48
For MLK Day, I made a beefy barleywine. Gonna have to age this one.
I will most likely force-carb this one, then bottle to age.
Barleywine #48
AKA Baroak Obarleywine
Style - American Barleywine-style Ale
Grains:
10.5# 2-row
Hops:
1.0 oz Yakima Magnum 13.5% - 90 min
1.0 oz Willamette 4.6% - 15 min
1.0 oz Mt. Hood 4.0% - 5 min
Mash at 149F for 90 min with 1.4 qts/lb.
Run off first 2 gals, set aside. SG =~1080
Sparge to collect another 4 gals. Calc total gravity:
2 gals x SG[1] + 4 gals x SG[2] = VOL x 84
2 x 85 + 4 x 32 = VOL x 84
170 + 128 = VOL x 84
298 = VOL x 84
298 / 84 = VOL
VOL = 3.54 gals
Boil second wort until SG ~1060, add first wort, boil for one more hour.
THEN add bitterring charge, boil until desired VOL obtained.
Pitch 2 pkts of US-05 in 6 gal carboy.
OG = 1076 (a little low. plus I ended up with 4 gals. shoulda been 3!)
IBU = 106
UPDATE (2/8/09):
Secondaryinfg this with 1 oz. medium toast American oak chips. I think this is too much. Not sure how to cut that. I'm sure it'll be fine. And it's ony 3 gallons.
I will most likely force-carb this one, then bottle to age.
Barleywine #48
AKA Baroak Obarleywine
Style - American Barleywine-style Ale
Grains:
10.5# 2-row
Hops:
1.0 oz Yakima Magnum 13.5% - 90 min
1.0 oz Willamette 4.6% - 15 min
1.0 oz Mt. Hood 4.0% - 5 min
Mash at 149F for 90 min with 1.4 qts/lb.
Run off first 2 gals, set aside. SG =~1080
Sparge to collect another 4 gals. Calc total gravity:
2 gals x SG[1] + 4 gals x SG[2] = VOL x 84
2 x 85 + 4 x 32 = VOL x 84
170 + 128 = VOL x 84
298 = VOL x 84
298 / 84 = VOL
VOL = 3.54 gals
Boil second wort until SG ~1060, add first wort, boil for one more hour.
THEN add bitterring charge, boil until desired VOL obtained.
Pitch 2 pkts of US-05 in 6 gal carboy.
OG = 1076 (a little low. plus I ended up with 4 gals. shoulda been 3!)
IBU = 106
UPDATE (2/8/09):
Secondaryinfg this with 1 oz. medium toast American oak chips. I think this is too much. Not sure how to cut that. I'm sure it'll be fine. And it's ony 3 gallons.
Saturday, January 10, 2009
American Pale Ale #47
American Pale Ale #47
Grains:
10# 2-row
1# crystal 40L
Hops:
0.5 oz Yakima Magnum 13.5% - 60 min
1.0 oz Yakima Magnum 13.5% - 25 min
1.0 oz Crystal 2.5% - 5 min
1.0 oz Columbus 12.0% - DH
Yeast:
US-05
Mash @ 152F for 150 min
No Irish Moss.
OG = 1056
IBU = 48
FG = 1008
ABV = 6.5%
Grains:
10# 2-row
1# crystal 40L
Hops:
0.5 oz Yakima Magnum 13.5% - 60 min
1.0 oz Yakima Magnum 13.5% - 25 min
1.0 oz Crystal 2.5% - 5 min
1.0 oz Columbus 12.0% - DH
Yeast:
US-05
Mash @ 152F for 150 min
No Irish Moss.
OG = 1056
IBU = 48
FG = 1008
ABV = 6.5%
American Pale Ale #46
Trying out one APA recipe, with two hop schedules, and same yeast.
American Pale Ale #46
Grains:
10# 2-row
1# crystal 40L
Hops:
0.5 oz Yakima Magnum 13.5% - 60 min
1.0 oz Cascade 6.3% - 20 min
1.0 oz Cascade 6.3% - 5 min
Yeast:
US-05
Mash @ 152F for 60 min
OG = 1054
IBU = 48
FG = 1008
ABV = 6.0%
American Pale Ale #46
Grains:
10# 2-row
1# crystal 40L
Hops:
0.5 oz Yakima Magnum 13.5% - 60 min
1.0 oz Cascade 6.3% - 20 min
1.0 oz Cascade 6.3% - 5 min
Yeast:
US-05
Mash @ 152F for 60 min
OG = 1054
IBU = 48
FG = 1008
ABV = 6.0%
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