Mike tapped out my IPA so I thought I should start working towards replacing it. Wanted to make a slightly smaller one, after all this is the beer I drink most. A "smaller" version would make mornings easier and be cheaper too boot. Also, tried a new hop varietal - amarillos. Target 1.058 with 78% efficiency in a 10 gallon batch.
for beer geeks. 16.5 #canadian 2 row, 1.5# crystal 40, 2.0# munich light, 1.0# each biscuit malt and flaked barley. Water 1t gypsum/5 gallons. Kettle schedule: 70 minute boil, 60 min 2 oz amarillo (9.5%) and 2 oz Magnum (14.65%), 40 minutes 0.75 oz each amarillo and cascade (6.6%), 20 minutes 0.5 oz each amarillo and cascade, 10 min irich moss, 5 minutes 1 oz amarillo. Chill and pitch directly onto the 1056 yeast slurry from the stout (from previous week).
Pitching so much active yeast let fermentation start instantaneously and by the morning it was spewing out the airlock! I guess that's good and bad. Gave me a chance to smell the fermenting sludge thouhg. Smelled wonderfully - citruses and fruity. Hopefully the grapefruit won't be overpowering! I just had an amarillo hop bomb at the rogue issaquah and it was almost offensive. Time will tell with this one.
OG turned out to be 1.058! Not too often I get that close in a ten gallon batch.... of course I did make 11 gallons instead of the normal miscalc of volume for 9 gallons.
Showing posts with label Beer recipe. Show all posts
Showing posts with label Beer recipe. Show all posts
Friday, January 30, 2009
Sunday, January 25, 2009
Stout Stout Stout
With the post ski beer reserves dwindling (kind of) I wanted to resupply. Attempted to make a dry stout with some extra body and umph, so yeah, not really a dry stout. 10 gallon batch assuming 80% efficiency.
For beer geeks: 10 # marris otter 2 row, 6.5 # canadian 2 row, 0.5# each 40 and 120 crystal, 1 # each flaked barley, flaked wheat, and choc malt, 2# roast barley. Tried something new with the grain. Since I typically get a stuck sparge with that much roast barley, I steeped 1 pound of it separately. During the sparge, after gettting the grain bed set, I added it to the top of the grain bed. --- no stickage in the sparge this time. Mashed at 150. Water 0.25 burton salts/5 gallons. 2.5 oz willamettes in the boil and 2 oz fuggles at 10 minutes. Put the beer right on the 1056 yeast cake from a previous batch.
Unfortunately I only got 9 gallons or so out of the boil (not 11) so the gravity was very high, but the sweet wort was delic! Hopefully there will be a great roasty character left in the final product. ... and bigger is better, right? OG 1.066 (not the 1.055 target I was going for) TG I'll let you know.
So this concluded a massive "catch up on beer" session where I bottled a ginger mead, bottled a plum wine, bottled a russian imperial stout, kegged a rauchbier, racked 2x reds to secondary, kegged an ESB, and brewed 10 (or 9) gallons of a stout all in less than 36 hours. Anyone want to embibe?
For beer geeks: 10 # marris otter 2 row, 6.5 # canadian 2 row, 0.5# each 40 and 120 crystal, 1 # each flaked barley, flaked wheat, and choc malt, 2# roast barley. Tried something new with the grain. Since I typically get a stuck sparge with that much roast barley, I steeped 1 pound of it separately. During the sparge, after gettting the grain bed set, I added it to the top of the grain bed. --- no stickage in the sparge this time. Mashed at 150. Water 0.25 burton salts/5 gallons. 2.5 oz willamettes in the boil and 2 oz fuggles at 10 minutes. Put the beer right on the 1056 yeast cake from a previous batch.
Unfortunately I only got 9 gallons or so out of the boil (not 11) so the gravity was very high, but the sweet wort was delic! Hopefully there will be a great roasty character left in the final product. ... and bigger is better, right? OG 1.066 (not the 1.055 target I was going for) TG I'll let you know.
So this concluded a massive "catch up on beer" session where I bottled a ginger mead, bottled a plum wine, bottled a russian imperial stout, kegged a rauchbier, racked 2x reds to secondary, kegged an ESB, and brewed 10 (or 9) gallons of a stout all in less than 36 hours. Anyone want to embibe?
Saturday, March 1, 2008
Pilsner Mar 01, 08
So I promised my sis, Kari, that I would drive down to her wedding and bring a few kegs with me. So what to brew? The wedding will be in the summer so a pilsner is always a good thing to have at hand for all them other types that don't like a lot of flavor in their beer. Actually, a well done pils has a ton of flavor. Any suggestions for a good, interesting, wedding beer?
Also at the brewstore I paid 75 bucks for a sack of grain. This compares to 55 bucks the last time i went in. With our crop land being trashed, global warming/cooling, a huge demand for bio fuels (i.e. EtOH), and other blights, there is a massive shortage on certain crops (wheat, barley, hops, and the list keeps going). So I'll get off my soap box, suffice it to say though, that good brews are going to be getting ridiculously expensive. Oh yeah, and my original point to bring this up. I have a bunch of older Spalt hops that i don't know what to do. So I decided to try something new and feature them (well, almost, I couldn't get rid of Saaz - that's sacrilege) in the brew. If I were smart I would have done a side y side test, but I was lazy today.
So i decided to brew under the car port because of the inclement weather. After I saw the sun, I wished I had stayed up on the deck. Oh well. Turned out uneventful, good brew day. Here's the details:
10 gallon batch. Target OG 1.045 (tad low for a pils; assume 80% efficiency). Target HBU - Don't know .... just followed a prv recipe that turned out.
Water. Filtered with no additions
Yeast. I think wyeast 2206. I took the dregs from the primary of a previous batch on 1/26 and made a ~0.5 gallon starter about 30 hrs before pitching.
grains 15# german pils, 1.25# Vienna, 0.75 #crystal 10 degree
Hops. 4 oz Saaz 3.1%. 4Oz Spalt 4.1%
2Mash in to 124 for 30 min. Raise to 153 for 50 minutes (fluctuated between 145-155 but orig set was 153) . Raise to 170 for 10 minutes. Sparge with ~10 gallons hot water (Mash stayed at 170 throughout). Take about 14 gallons. Boil 60 minutes with following sched.
60 - 1 oz saaz 1 oz Spalt
30 - same
15 - same
5 - same + tea of irish moss.
0- knockout. Chill to 70 degrees. split to two primaries, aerate (filtered air) and pitch.
Actual OG - 1.053. Only took 9.5 gallons so Calc efficiency ~82%.
Picture on the right is during the sparge of my setup in the carport. after pitching there was activity within 24 (+) hours? very disappointing but there was noticeable activity Sunday evening... pictured left.
transfered 3/14 after 48 hr Diactyl rest at cellar temp. Gravity 1.015, which seems a tad high. Tasted nice and dandy. Will need to compare with my previous batch. Will leave at cellar temp before crashing it to see if it will ferment down any farther.
Also at the brewstore I paid 75 bucks for a sack of grain. This compares to 55 bucks the last time i went in. With our crop land being trashed, global warming/cooling, a huge demand for bio fuels (i.e. EtOH), and other blights, there is a massive shortage on certain crops (wheat, barley, hops, and the list keeps going). So I'll get off my soap box, suffice it to say though, that good brews are going to be getting ridiculously expensive. Oh yeah, and my original point to bring this up. I have a bunch of older Spalt hops that i don't know what to do. So I decided to try something new and feature them (well, almost, I couldn't get rid of Saaz - that's sacrilege) in the brew. If I were smart I would have done a side y side test, but I was lazy today.
So i decided to brew under the car port because of the inclement weather. After I saw the sun, I wished I had stayed up on the deck. Oh well. Turned out uneventful, good brew day. Here's the details:
10 gallon batch. Target OG 1.045 (tad low for a pils; assume 80% efficiency). Target HBU - Don't know .... just followed a prv recipe that turned out.
Water. Filtered with no additions
Yeast. I think wyeast 2206. I took the dregs from the primary of a previous batch on 1/26 and made a ~0.5 gallon starter about 30 hrs before pitching.
grains 15# german pils, 1.25# Vienna, 0.75 #crystal 10 degree
Hops. 4 oz Saaz 3.1%. 4Oz Spalt 4.1%
2Mash in to 124 for 30 min. Raise to 153 for 50 minutes (fluctuated between 145-155 but orig set was 153) . Raise to 170 for 10 minutes. Sparge with ~10 gallons hot water (Mash stayed at 170 throughout). Take about 14 gallons. Boil 60 minutes with following sched.
60 - 1 oz saaz 1 oz Spalt
30 - same
15 - same
5 - same + tea of irish moss.
0- knockout. Chill to 70 degrees. split to two primaries, aerate (filtered air) and pitch.
Actual OG - 1.053. Only took 9.5 gallons so Calc efficiency ~82%.
Picture on the right is during the sparge of my setup in the carport. after pitching there was activity within 24 (+) hours? very disappointing but there was noticeable activity Sunday evening... pictured left.
transfered 3/14 after 48 hr Diactyl rest at cellar temp. Gravity 1.015, which seems a tad high. Tasted nice and dandy. Will need to compare with my previous batch. Will leave at cellar temp before crashing it to see if it will ferment down any farther.
Friday, February 29, 2008
Saison Feb 22, 2008
So David, this one's for you. David and I were planning on brewing this together but his time in Seattle was cut short (for a job in SF) so we never got around to it, but we had the yeast that was special ordered. I've also wanted to try my luck at a saison, so now was the time. Base recipe from a friend of David's. All grain, 5 gallons.
Target OG 1.052 (I forgot to recalc based on my mash efficiency - that's a problem with recipes from others)
Water - Filtered, no additions.
Grains (assume 80% mash efficiency) - Extract conversion - substitute ~7 pounds (6 7/8) for pils malt. Steep malted wheat in water to 170 degrees. remove grains at 170 degrees and rinse, add malt extract.
8 # Belgian pils
1 # malted wheat
1# table sugar
Hops - ~35 IBU E Kent Golding + Spalt
Yeast - Wyeast 3711 (Fr. Saison). Made a starter 24 hours before pitching
Mash in with ~2.25 Gal water to 126 for 30 minutes (protein rest unnecessary). Heat to 153 for 45-60 min. Temp dropped into the mid 140's. Heat up to 170 for 10 min. Sparge with ~5 gallons. Take ~6.5 gallons.
Boil 60 minutes:
60 min (~21.4 IBU) 1.42 Oz E Kent Goldings (5.3%)
30 min (~9.2 IBU) 0.5 Oz E Kent Golding 0.5 Oz Spalt (4.1%)
8 min 0.5 Oz E Kent Goldings + Irish moss tea
3 minutes 0.25 t grains of paradise gently crushed with rolling pin and table sugar
0 min knockout, chill to 70 degrees.
Transfer to carboy, aerate with 'filtered air' and pitch. Gravity was 1.058 because volume low. Add liquor to 5.5 gallons for an OG of 1.054. Bubbles/activity by evening.
Calculated efficiency - 78%. 31 IBU
Transfered to 2 ary on 3/14. gravity at 1.003 (!!!). Is that normal? Tasted nice, clean, spicy, and aromatic. Now the only thing to decide is to crash it and keg it, or to bottle in champagne bottles?
Target OG 1.052 (I forgot to recalc based on my mash efficiency - that's a problem with recipes from others)
Water - Filtered, no additions.
Grains (assume 80% mash efficiency) - Extract conversion - substitute ~7 pounds (6 7/8) for pils malt. Steep malted wheat in water to 170 degrees. remove grains at 170 degrees and rinse, add malt extract.
8 # Belgian pils
1 # malted wheat
1# table sugar
Hops - ~35 IBU E Kent Golding + Spalt
Yeast - Wyeast 3711 (Fr. Saison). Made a starter 24 hours before pitching
Mash in with ~2.25 Gal water to 126 for 30 minutes (protein rest unnecessary). Heat to 153 for 45-60 min. Temp dropped into the mid 140's. Heat up to 170 for 10 min. Sparge with ~5 gallons. Take ~6.5 gallons.
Boil 60 minutes:
60 min (~21.4 IBU) 1.42 Oz E Kent Goldings (5.3%)
30 min (~9.2 IBU) 0.5 Oz E Kent Golding 0.5 Oz Spalt (4.1%)
8 min 0.5 Oz E Kent Goldings + Irish moss tea
3 minutes 0.25 t grains of paradise gently crushed with rolling pin and table sugar
0 min knockout, chill to 70 degrees.
Transfer to carboy, aerate with 'filtered air' and pitch. Gravity was 1.058 because volume low. Add liquor to 5.5 gallons for an OG of 1.054. Bubbles/activity by evening.
Calculated efficiency - 78%. 31 IBU
Transfered to 2 ary on 3/14. gravity at 1.003 (!!!). Is that normal? Tasted nice, clean, spicy, and aromatic. Now the only thing to decide is to crash it and keg it, or to bottle in champagne bottles?
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