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.

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.

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.

From BeerCellar