Wednesday, November 28, 2012
Update 2 - Low Tech Helles
Helles brew day went into the books on Sunday past. Full krausen within 36hrs. Temperature holding steady at 12c/53.6F. Starting to get the egg/sulfur smell :)
Thursday, November 22, 2012
Update - Low Tech Helles
This morning I added the final volume to the starter. After completing the first two steps, the starter was crashed cooled and decanted. A final 2L of wort was added to the flask this morning. The starter sits spinning on a stir plate. The target cell counts is in the 400B ball-park.
I checked the gravity of the decanted spent beer, it had in fact fermented out to 1.008 (75% attenuated) which is bang on for WLP833. It had that distinct sulfur/egg smell common to lagers. I was a little concerned as I purchased this yeast on a clear out. The best before date was Nov 11. I have no idea what the real viability was so I assumed 10%. Worst case, I'll end up with slightly more yeast then I bargained for which I understand isn't such a big deal for Lagers.
Tonight I crush my grain and prepare for tomorrow evenings brew-night!
I checked the gravity of the decanted spent beer, it had in fact fermented out to 1.008 (75% attenuated) which is bang on for WLP833. It had that distinct sulfur/egg smell common to lagers. I was a little concerned as I purchased this yeast on a clear out. The best before date was Nov 11. I have no idea what the real viability was so I assumed 10%. Worst case, I'll end up with slightly more yeast then I bargained for which I understand isn't such a big deal for Lagers.
Tonight I crush my grain and prepare for tomorrow evenings brew-night!
Tuesday, November 20, 2012
Low Tech Helles - Brewing Soon!
Getting geared up for this weekend's brewday! I picked up a vial of WLP833 from BeerGrains which had been discounted on account of being past it's best before date.
In order to hit a suitable cell count, I opted to pitch the vial to a 1L starter which, as of last night, was stepped to another 1L starter. Before brewing this weekend the yeast will get a final 2L step in hopes to pitch around 400B cells to my 1.050 Helles.
The recipe is based on "Chad's" internet famous 50pt Munich Helles Recipe. Some substitutions have been made on account of inventory on hand. Here's what I am running with:
Low Tech Helles
In order to hit a suitable cell count, I opted to pitch the vial to a 1L starter which, as of last night, was stepped to another 1L starter. Before brewing this weekend the yeast will get a final 2L step in hopes to pitch around 400B cells to my 1.050 Helles.
The recipe is based on "Chad's" internet famous 50pt Munich Helles Recipe. Some substitutions have been made on account of inventory on hand. Here's what I am running with:
Low Tech Helles
Tuesday, October 30, 2012
Thursday, October 25, 2012
Tuesday, October 23, 2012
Volume Measurements - They are Important
Got together with a few gents yesterday and whipped up a batch of IPA. Columbus, Centennial and Cascade took center stage. The beer was suppose to clock in at 1.067 with a IBU rating of about 60. Turns out, I collected too much and boiled too little, I ended with a gravity of 1.058-1.059. Not sure what this has done to me hop utilization numbers but I imagine the end result will be a touch more bitter than intended. My brew software puts me at 63 IBU or a BU:GU of 1.06
During my original calculations, I anticipated a 85% mash efficiency and a pre-boil volume of 31L. I actually collected between 32-33L, (my 34L boil kettle was full!) and the mash extraction efficiency was slightly lower, 81%. In regards to the lower mash efficiency, I used a different base malt which had a slightly lower extraction (36 ppg vs 37 ppg) which alone may have accounted for a 1- 2pt loss on my final gravity numbers.
During my original calculations, I anticipated a 85% mash efficiency and a pre-boil volume of 31L. I actually collected between 32-33L, (my 34L boil kettle was full!) and the mash extraction efficiency was slightly lower, 81%. In regards to the lower mash efficiency, I used a different base malt which had a slightly lower extraction (36 ppg vs 37 ppg) which alone may have accounted for a 1- 2pt loss on my final gravity numbers.
Wednesday, October 10, 2012
Techniques - Reusing Yeast
Being a cheap bugger, I am a big fan of (re)pitching/reusing yeast. It's something I've practiced since the time I began brewing. I've tried just dumping new wort onto a yeast cake from a previous batch; however, after reading this thread on Homebrewtalk.com, going forward I'll be utilizing a more measured approach. I would highly recommend giving the first post a read, it's very informative.
Referencing "Bob's" information (noted above), I've simplified the (re)pitching rates for my brew system as follows:
"Industry” pitching rule: 1 million cells x 1ml x 1˚ Plato"
Example: 25L @ 12 ˚ Plato (1.048) = 1,00,000 cells x 25,000ml x 12˚ Plato = 300 Billion Cells
Pitching Rates for 25L:
● 10˚ Plato (1.040) = 250ml slurry
● 12˚ Plato (1.048) = 300ml slurry
● 14˚ Plato (1.057) = 350ml slurry
● 16˚ Plato (1.065) = 400ml slurry
● 18˚ Plato (1.074) = 450ml slurry
● 20˚ Plato (1.083) = 500ml slurry
Note, online yeast calculators (YeastCalc, Mr Malty) actually recommend a slightly lower pitching rate for ales, 750k cells x 1ml x 1˚ Plato
Note, online yeast calculators (YeastCalc, Mr Malty) actually recommend a slightly lower pitching rate for ales, 750k cells x 1ml x 1˚ Plato
To-date, I've only used dry yeast (or yeast harvested from bottle conditioned beers). I finally ordered some liquid yeast which I hope I can use as a sort of" house strain", WLP007, White Labs Dry English Ale Yeast.
The yeast has been described as follows:
"Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.
Attenuation: 70-80%
Flocculation: Medium to High
Optimum fermentation temperature: 65-70°F
Alcohol Tolerance: Medium-High "
Having finally dropped the goods on a liquid strain, I began researching various reusing, re-pitching, harvesting techniques to prolong my meager investment. Having purchased two vials, I hope to brew an entire years worth of beer from this yeast! I stumbled across this thread which talks about "Splitting Starters".
Essentially, you make a large starter, more than what's required for the batch you intend to brew. You reserve a portion of this starter for a future starter, the remaining content is pitched to your batch. This process is repeated for each subsequent stater.
The problem I saw with this method is that to retain enough viable yeast for a future starter, I pegged this amount at 100B cells, you would not leave yourself with enough yeast for your current batch. I determined that in the context of a 2L starter, reserving 700ml (100B cells), the remaining 1300ml would not contain enough cells (in my 25L system) to properly meet the pitching rate defined above. To do so meant I would need to step-up this 1300ml with a second quantity of wort. Based on this theory, I summarized...
The problem I saw with this method is that to retain enough viable yeast for a future starter, I pegged this amount at 100B cells, you would not leave yourself with enough yeast for your current batch. I determined that in the context of a 2L starter, reserving 700ml (100B cells), the remaining 1300ml would not contain enough cells (in my 25L system) to properly meet the pitching rate defined above. To do so meant I would need to step-up this 1300ml with a second quantity of wort. Based on this theory, I summarized...
1 vial of White Labs liquid yeast = 100B cells
100B cells into a 2L starter = 310B cells (YeastCalc) = 155M cells/1ml
700ml x 155M = 108.5B Cells (reserve for future starter)
1,300ml x 155M = 201.5B Cells (pitch/step for current batch)
Step-up amounts (25L Batch Size):
● 0ml = 201.5B cells ( < 1.043)
● 500ml = 240B cells (1.044 to 1.051)
● 750ml = 289B cells 1.052 to 1.063)
● 1L = 330B cells (1.063 to 1.072)
● 1.5L = 397B cells (1.073 to 1.088)
● 2L = 453B cells ( 1.089+)
For example, in the event I would brew a 1.060 beer, I would build a 2L starter, split and then step-up the 1300ml portion with an additional 750ml of wort.
Going forward I plan to combine the two techniques. I will build and split starters for low gravity beers which require a minimal step-up. For larger gravity beers (ie 1.060+), I will harvest slurry after primary fermentation and re-pitch. The best of both worlds!
FYI, Yeast cell counts and step amount were calculated using: YeastCalc
FYI, Yeast cell counts and step amount were calculated using: YeastCalc
Thursday, September 27, 2012
Life!
Well I've been too busy to blog but I've been brewing and planning...
Last night I finished up a Brown Porter. A fellow homebrewer supplied the Golding hops and thus it's been aptly named "Mike's Brown Porter".
Last weekend, with some guidance from the good folks at Beau's, I attempted my own version of a Pumpkinweiss.
A week before that I brewed up a basic Pale Ale using Challenger and EKG hops. It's dry hopping as I type and should be ready for the bottle tonight.
As a matter of administration, I believe I will now post recipe's and tastings at the same time. No sense posting a failed attempt (which I have had recently), but I will ensure to tell you about my mistakes.
...and with that, I'll leave you with a couple pictures. I present my Wry Smile Clone ...
Last night I finished up a Brown Porter. A fellow homebrewer supplied the Golding hops and thus it's been aptly named "Mike's Brown Porter".
Last weekend, with some guidance from the good folks at Beau's, I attempted my own version of a Pumpkinweiss.
A week before that I brewed up a basic Pale Ale using Challenger and EKG hops. It's dry hopping as I type and should be ready for the bottle tonight.
As a matter of administration, I believe I will now post recipe's and tastings at the same time. No sense posting a failed attempt (which I have had recently), but I will ensure to tell you about my mistakes.
...and with that, I'll leave you with a couple pictures. I present my Wry Smile Clone ...
Thursday, September 6, 2012
Tasting - "77 Ringwood Stout"
77 Ringwood Stout
Appearance
Dark Brown perhaps black, opaque. When poured, toffee coloured head resembles whipped cream. It lasts and lasts until the final drop. Significant lacing throughout.
8/10
Aroma
Roast. Coffee. Little to no Chocolate. Smells of malt with a faint hint of hops, Challenger hops work really well here. Something else is there as well, perhaps a by-product of the yeast?
6/10
Taste
Roasty. Slightly sweet. I get a touch of "tang" and spice. Not sure if again it's from the yeast? The yeast was provided by a fellow brewer. I stepped up from 2ml. Later I was told the strain may not have been authentic Ringwood but rather a bottling strain. I am not getting any butter/diacetyl but rather more spice. Perhaps slightly phenolic.
6/10
Overall Impressions
I am drinking this too soon. Needs more time to bottle condition and would make for an excellent winter warmer. The slight tang is a little distracting, hopefully this will dissipate over time. Over all, please with the grain bill and hop selection. Perhaps a touch of hops near the end of the boil would make things more interesting. Probably the best stout that I've made thus far. The creamy head (giggle) is amazing! Toast Barley Flakes do a fine job!
6.5/10
Monday, September 3, 2012
Tasting - "Amarillo Pale Ale, No Salts"
Amarillo Pale Ale - No Brewing Salts
Appearance
Picture speaks a thousand words. Not sure if this amazing appearance is related to using no salts, or perhaps I was just extra patient with this brew. I did give the brew more time in the primary and boy did it pay off.
9/10.
Aroma
Mild hoppiness. Nothing over the top but quite inviting.
6/10
Taste
Nicely balanced. True to style APA.
7/10
Overall Impressions
Pleased. I don't feel the beer was drastically different due to the lack of brewing salts. I'll brew again without water additions.
7/10
Sunday, September 2, 2012
Infection?
Details to come...
After some debate on my local homebrew clubs mailing list, many feel the brew is not infected. I went a head and bottled 15L this morning. Will start drinking soon.
After some debate on my local homebrew clubs mailing list, many feel the brew is not infected. I went a head and bottled 15L this morning. Will start drinking soon.
Monday, August 27, 2012
Brewday - "Sunset Ale"
Notes
An Amber ale [Imperial Red Ale]. Named in tribute to the beautiful sunsets seen over our summer of camping. I believe this batch marks my 4th attempt at the style.
Through trial and error, I've made a few recipe changes from previous attempts. First, reduce the amount of Roast Barley. A measly 40g for colour only. I've reduced the total amount of crystal malt significantly. Finaly, I've included a protein rest and lowered the sacc temp 2 degrees. On the hop side, I've increased the total IBUs, added an addition at the 20 minute mark and will include some dry-hops as well.
American Amber Ale (10B) [Specialty (23)]
Recipe Type: All Grain
Yeast: Fermentis S-04
Mash Instructions
Protein Rest, 30 minutes (125F), 1.0qt/lb
Alpha Infusion, 60 minutes (152F), 1.50qt/lb
Double batch sparge (170F), collected ~30L into the boil kettle
28/08/2012 - Mashing
Second time using Gambrinus Pale malt for a base, second time with an extraction efficiency over 90%, 93% to be exact. I've made some last minute recipe (hop) changes to account for the new anticipated OG (1.062).
Wort was chilled to 75F, took about an hour due to warm, summertime ground water through my immersion chiller. Will need to build a prechiller for future summer brews. Brewday lasted 5.5hrs, longer than normal since I had problems chilling. S-04 Yeast was re-hydrated and pitched to an aggressively aerated wort.
I'd like to brew this again but this time factoring in my proper extraction efficiency and actually coming close to my gravity numbers.
Here's the brew I ended with.:
26L@ 1.060, 22L into the primary.
57 IBUs
I updated the hop schedule (posted above) accordingly.
29/08/2012 - Primary shows signs of fermentation.
03/09/2012 - Airlock quiet.
An Amber ale [Imperial Red Ale]. Named in tribute to the beautiful sunsets seen over our summer of camping. I believe this batch marks my 4th attempt at the style.
Through trial and error, I've made a few recipe changes from previous attempts. First, reduce the amount of Roast Barley. A measly 40g for colour only. I've reduced the total amount of crystal malt significantly. Finaly, I've included a protein rest and lowered the sacc temp 2 degrees. On the hop side, I've increased the total IBUs, added an addition at the 20 minute mark and will include some dry-hops as well.
American Amber Ale (10B) [Specialty (23)]
Recipe Type: All Grain
Yeast: Fermentis S-04
Yeast Starter: N/A
Additional Yeast : N/A
Batch Size (Post Boil): 26L
Original Gravity: 1.054 [1.060]
Final Gravity: 1.012 (est) [1.014]
IBU: 40 [57]
Boiling Time (Minutes): 70
Colour (SRM): 11 (est)
Primary Fermentation (# of Days & Temp): 15 @ 66F
Secondary Fermentation (# of Days & Temp): 12 @ 66F
Conditioning [Bottle] (# of Days & Temp): 21 @ 66F
Ingredients
Additional Yeast : N/A
Batch Size (Post Boil): 26L
Original Gravity: 1.054 [1.060]
Final Gravity: 1.012 (est) [1.014]
IBU: 40 [57]
Boiling Time (Minutes): 70
Colour (SRM): 11 (est)
Primary Fermentation (# of Days & Temp): 15 @ 66F
Secondary Fermentation (# of Days & Temp): 12 @ 66F
Conditioning [Bottle] (# of Days & Temp): 21 @ 66F
Ingredients
88.7% Pale Malt (Gambrinus)
07.1% CaraMunich I (Weyermann)
03.5% CaraAroma (Weyermann)
0.07% Roast Barley (Muntons)
07.1% CaraMunich I (Weyermann)
03.5% CaraAroma (Weyermann)
0.07% Roast Barley (Muntons)
28.6 IBU Columbus @ 60 min (1oz)
1/4oz Willamette @ 30 min
1/4 [1/2oz] Cascade @ 20 min
1/4oz Willamette @ 30 min
1/4 [1/2oz] Cascade @ 20 min
1/4 [1/2oz] Willamette @ 10 min
1/4 [1/2oz] Cascade + 1/4 [1/2oz] Willamette @ 1 min
1/4oz Willamette Dry-hop (12 days)
1/4oz Cascade Dry-hop (12 days)
1/4oz Columbus Dry-hop (12 days)
1/4oz Centennial Dry-hop (12 days)
1/4 [1/2oz] Cascade + 1/4 [1/2oz] Willamette @ 1 min
1/4oz Willamette Dry-hop (12 days)
1/4oz Cascade Dry-hop (12 days)
1/4oz Columbus Dry-hop (12 days)
1/4oz Centennial Dry-hop (12 days)
Water (City tap water treated with Campden)
Calcium Chloride, Gypsum and Epsom Salt added, pH 5.50
Ca-86/Mg-14/Na-18/Cl-97/S04-138
Mash Instructions
Protein Rest, 30 minutes (125F), 1.0qt/lb
Alpha Infusion, 60 minutes (152F), 1.50qt/lb
Double batch sparge (170F), collected ~30L into the boil kettle
28/08/2012 - Mashing
Wort was chilled to 75F, took about an hour due to warm, summertime ground water through my immersion chiller. Will need to build a prechiller for future summer brews. Brewday lasted 5.5hrs, longer than normal since I had problems chilling. S-04 Yeast was re-hydrated and pitched to an aggressively aerated wort.
I'd like to brew this again but this time factoring in my proper extraction efficiency and actually coming close to my gravity numbers.
Here's the brew I ended with.:
26L@ 1.060, 22L into the primary.
57 IBUs
I updated the hop schedule (posted above) accordingly.
29/08/2012 - Primary shows signs of fermentation.
03/09/2012 - Airlock quiet.
Sunday, August 26, 2012
Tasting - "BSB2012", 100% Centennial IPA
Brewday Post and Recipe
BSB2012, 100% Centennial IPA
Appearance
Darker than my typical pale ales, likely due to the Maris Otter base malt. Pours with a medium, one finger width of head. Small amount remains after sitting for 10 minutes, lasing apparent. Chill haze significant.
Aroma
Hoppy. Similar to my experience with Cascade, perhaps a touch more pungent. Nice and inviting.
Taste
Nicely balanced American IPA. I was concerned the IBU's may have been too high given the simplicity of the grain bill, not so. The Centennials provide a nice sharpness up front but this gives way to a grapefruity hop flavour. I would say the hops are quite one dimensional but this would be stating the obvious since I only used one hop! The ale does have a very nice malt backbone. The 5% carafoam does a nice job rounding our the body.
Overall Impressions
Very pleased with the results. The chill haze does take away from the appearance, the few I had at cellar temperature were very nice looking. The aroma and flavour are really nice, too bad Centennial hops are so hard to come by, would be on my regular rotation for sure. Body on this brew was stouty, likely on account of the carafoam. Interestingly, my BMC drinking friends also enjoyed this IPA. The Centennials offer a more mellow bittering when compared to Columbus for example.
After a few weekends of camping, I've burnt though the entire batch, hopefully there is a picture on the digital camera that I can upload for you...
Friday, August 10, 2012
Brewday - "Starry Night"
A Cascadian Dark Ale. Some might call it a Black IPA or American Dark Ale, I feel the Cascadian folks of the Pacific Northwest who created the style should be paid some form of homage. A style I love to drink (often) yet oddly enough have never tried to brew; today should be the day.
I am shooting for the body a basic American IPA, more to the dry end of the spectrum, with solid hop bitterness, a touch or roast flavour and of course, dark brown to black colour. The trick will be not/not turning this into a robust porter, another style I love, but alas, not a Cascadian Dark Ale.
My homebrew club provided a recipe from Homebrewtalk.com, I've more or less kept the same hop schedule but modified the grain bill to suit my tastes.
Specialty beer (23) <I guess?>
Cascadian Dark/Black IPA/American Dark Ale
Recipe Type: All Grain
Yeast: Fermentis US-05
Yeast Starter: Nope
Additional Yeast : Hydrated
Batch Size (Post Boil): 26L
Original Gravity: 1.062
Final Gravity: 1.014 (est)
IBU: 63.7
Boiling Time (Minutes): 65
Colour (SRM): 25 (est)
Primary Fermentation (# of Days & Temp): 15 @ 66F
Secondary Fermentation (# of Days & Temp): 12 @ 66F
Conditioning [Bottle] (# of Days & Temp): 21 @ 66F
Ingredients
Additional Yeast : Hydrated
Batch Size (Post Boil): 26L
Original Gravity: 1.062
Final Gravity: 1.014 (est)
IBU: 63.7
Boiling Time (Minutes): 65
Colour (SRM): 25 (est)
Primary Fermentation (# of Days & Temp): 15 @ 66F
Secondary Fermentation (# of Days & Temp): 12 @ 66F
Conditioning [Bottle] (# of Days & Temp): 21 @ 66F
Ingredients
90.0% Pale Malt (Gambrinus)
03.0% CaraAroma (Weyermann)
03.0% Wheat Malt (OiO)
03.0% Melanoidin (Weyermann)
00.8% Acid Malt (Weyermann)
(Added at Vorlauf)
200g Black Patent (Muntons)
200g Chocolate (Muntons)
100g Roast Barley (Muntons)
03.0% CaraAroma (Weyermann)
03.0% Wheat Malt (OiO)
03.0% Melanoidin (Weyermann)
00.8% Acid Malt (Weyermann)
(Added at Vorlauf)
200g Black Patent (Muntons)
200g Chocolate (Muntons)
100g Roast Barley (Muntons)
23 IBU Centennial @ 60 min (1oz)
1oz Centennial @ 30 min
1oz Centennial @ 20 min
1oz Cascade @ 15 min
1oz Cascade @ 0 min
1oz Willamette @ 0 min
1oz Willamette Dry-hop (12 days)
1oz Cascade Dry-hop (12 days)
1oz Centennial @ 20 min
1oz Cascade @ 15 min
1oz Cascade @ 0 min
1oz Willamette @ 0 min
1oz Willamette Dry-hop (12 days)
1oz Cascade Dry-hop (12 days)
Water (City tap water treated with Campden)
Acid Malt, Calcium Chloride, Gypsum and Epsom Salt added, pH 5.49
Ca-84/Mg-14/Na-18/Cl-94/S04-135
Mash Instructions
Single Infusion, 60 minutes (151F), 1.25qt/lb
Add Black Patent, Chocolate and Roast Barley @ 1st Vorlauf
Double batch sparge (170F), collected ~30L into the boil kettle
The colour turned out near perfect. Brown-black with a touch of mahogany. At 1.070 the hydro sample was quite heavy. I aerated the wort heavily trying to help the US-05 yeast. I hope the FG finishes near 1.014. Before pitching, I am thankful I took a final temperature reading, the wort was sitting at 80F, much too warm for this yeast. I opted to let the wort sit in the primary until the next morning before pitching.
11/08/2012 - Pitched US-05. Initially I though to hydrate the yeast before pitching, however; I was in a rush to get out the door and opted to sprinkle on top dry.
12/08/2012 - Primary showing signs of vigorous fermentation. Air-lock very active.
26/08/2012 - Primary fermentation appears complete. Will test and transfer to secondary soon...
27/08/2012 - Racked to secondary. Will require some major conditioning time. Sample was very "hot".
03/09/2012 - 1.5oz Cascade + 1/2oz Willamette Dry Hop added
Wednesday, August 8, 2012
Tasting - "Wheat on Rye"
(Trying out a new format for my tasting posts...)
Brewday Post and Recipe
Wheat on Rye
Appearance
While the brew had a certain amount of cloudiness which would be normally associated with Wheat beers, I believe in my case, the cloudiness had less to do with protein haze and more to do with chill haze. Either way, there is a certain amount of cloudiness but no where near what you would see in say a Hoegaarden. I used S-04 which is known for it's strong flocculation characteristics. Colour is pleasant, a light straw-golden colour. Head retention is excellent, very white.
Aroma
Nothing really. No yeast aromatics, no hop aroma. Perhaps a touch of hay from the malts but that's it. The Rye malt doesn't show up much either.
Taste
Light, crisp. Some graininess from the wheat. Moderate carbonation. Slight spice (Rye?) with predominate fruitiness (S04 yeast).
Overall Impressions
I think I got the body right but the yeast is all wrong. Could have been drier. An enjoyable beverage but complete out of style. The first few bottles were very green, apples galore! After 5 weeks + these flavours began to mellow, malt coming through. My first attempt at a wheat beer, I'm pleased with the result but there's definitely room to improve.
Brewday Post and Recipe
Wheat on Rye
Appearance
While the brew had a certain amount of cloudiness which would be normally associated with Wheat beers, I believe in my case, the cloudiness had less to do with protein haze and more to do with chill haze. Either way, there is a certain amount of cloudiness but no where near what you would see in say a Hoegaarden. I used S-04 which is known for it's strong flocculation characteristics. Colour is pleasant, a light straw-golden colour. Head retention is excellent, very white.Aroma
Nothing really. No yeast aromatics, no hop aroma. Perhaps a touch of hay from the malts but that's it. The Rye malt doesn't show up much either.
Taste
Light, crisp. Some graininess from the wheat. Moderate carbonation. Slight spice (Rye?) with predominate fruitiness (S04 yeast).
Overall Impressions
I think I got the body right but the yeast is all wrong. Could have been drier. An enjoyable beverage but complete out of style. The first few bottles were very green, apples galore! After 5 weeks + these flavours began to mellow, malt coming through. My first attempt at a wheat beer, I'm pleased with the result but there's definitely room to improve.
Thursday, August 2, 2012
Update - Busy Night
"77 Ringwood Stout" was bottled last night. Hydro sample was fantastic! Originally brewed at the beginning of June, the stout has been in some form of fermentation or conditioning for the better part of two months. Without question, the longest I've ever left a beer alone. If the saying is true, that your beer gets better with neglect, this is sure to be the best beer ever.... I may be getting a little a head of myself. I was shocked at the final gravity, it had finished at 1.010, well over 83% attenuation on my mystery yeast. This stout should have a serious kick at +6% ABV.
With my bottling gear was sanitized from the stout, I though what the hell and racked my no salts Amarillo Pale Ale experiment. Hydro sample had a stronger bitterness than previous incarnations. Still very pleasant. Near 6 weeks since brewday, the US05 had dropped crystal clear. The ale transferred into the bottle bucket sooo clean, this should be a beautiful looking beer. I guess the pipeline is working since I was able to leave both beers alone for a much longer time, I think it will pay off in the end. The US-05 had finished at 1.012.
Lastly, Dconn's Rye IPA was moved to secondary, I plan to hit it with some Columbus dry hops tonight.
With my bottling gear was sanitized from the stout, I though what the hell and racked my no salts Amarillo Pale Ale experiment. Hydro sample had a stronger bitterness than previous incarnations. Still very pleasant. Near 6 weeks since brewday, the US05 had dropped crystal clear. The ale transferred into the bottle bucket sooo clean, this should be a beautiful looking beer. I guess the pipeline is working since I was able to leave both beers alone for a much longer time, I think it will pay off in the end. The US-05 had finished at 1.012.
Lastly, Dconn's Rye IPA was moved to secondary, I plan to hit it with some Columbus dry hops tonight.
Monday, July 16, 2012
Brewday - Denny Conn's Rye IPA
I first read about Denny Conn's "Rye Smile" on Homebrewtalk.com. The recipe is unique on many levels. First and foremost, Rye Malt. Accounting for near 18% of the total grist, I suspect Rye to play a major roll in this IPA's flavour profile. Secondly, Mt. Hood hops, prominently used in lagers, are the featured hop. The quality's of the rye malt are said to be grainy and slightly spicy. The Mt. Hood hops are said to impart a spicy, earthy, somewhat fresh noble aroma. Sounds like a fantastic combo and well suited to an IPA!
The recipe also calls for First Wort Hops (FWH). 1oz of Mt. Hood are added to the boil kettle while collecting the mashes first run-off. The FWH technique is said to provide subtle, smoother bitterness similar to that of a 20 minute addition. Dedicated FWHoppers claim an improvement in flavour or aroma as well. I've configured my brew software accordingly, the anticipated IBU's are noted in the recipe details below. I understand this number to be an estimation based on much theory and speculation, I am not aware of the science behind such theories. Since I believe everything I read on the Internet, I say "let's roll with it"!
I bought my Mt Hood hops in anticipation of this brew well in advance (uh, like April 2011), as such, using my brewing software's hop storage index calculator, I've approximated the residual AA% . The resulting total IBU's are a touch lower than Denny's original recipe specs.
American IPA (14B)
Recipe Type: All Grain
Yeast: Fermentis US-05
Yeast Starter: Nope
Additional Yeast : Re-pitched from Little Devil APA
Batch Size (Post Boil): 20L
Original Gravity: 1.060
Final Gravity: 1.014 (est)
IBU: 52
Boiling Time (Minutes): 65
Colour (SRM): 7.6 (est)
Primary Fermentation (# of Days & Temp): 15 @ 64F
Secondary Fermentation (# of Days & Temp): 12 @ 64F
Conditioning [Bottle] (# of Days & Temp): 21 @ 64F
Ingredients
Yeast Starter: Nope
Additional Yeast : Re-pitched from Little Devil APA
Batch Size (Post Boil): 20L
Original Gravity: 1.060
Final Gravity: 1.014 (est)
IBU: 52
Boiling Time (Minutes): 65
Colour (SRM): 7.6 (est)
Primary Fermentation (# of Days & Temp): 15 @ 64F
Secondary Fermentation (# of Days & Temp): 12 @ 64F
Conditioning [Bottle] (# of Days & Temp): 21 @ 64F
Ingredients
45.5% Domestic 2-Row (OiO)
20.9% Light Munich (Weyermann)
19.5% Rye Malt (Weyermann)
08.7% Crystal 110 (Muntons)
04.3% CaraFoam (Weyermann)
20.9% Light Munich (Weyermann)
19.5% Rye Malt (Weyermann)
08.7% Crystal 110 (Muntons)
04.3% CaraFoam (Weyermann)
04.3% Wheat Malt (OiO)
01.7% Acid Malt (Weyermann)
10.6 IBU Mt. Hood @ FWH (1oz)
34.6 IBU Columbus @ 60 min (1oz)
Gypsum (1/2 tsp added @ 60 min)
1/2oz Mt. Hood @ 30 min
1.5oz Mt. Hood @ 1 min)
1oz Columbus (12 day Dry-hop)
34.6 IBU Columbus @ 60 min (1oz)
Gypsum (1/2 tsp added @ 60 min)
1/2oz Mt. Hood @ 30 min
1.5oz Mt. Hood @ 1 min)
1oz Columbus (12 day Dry-hop)
Water (City tap water treated with Campden)
Ca-113/Mg-17/Na-18/Cl-63/S04-166
Mash Instructions
Single Infusion, 60 minutes (153F), 1.25qt/lb
Double batch sparge (170F), collected ~23L into the boil kettle
15/07/2012 - Recipe brewed
16/07/2012 - Yeast pitched, wort aerated
01/08/2012 - Racked to secondary
13/08/2012 - 2oz of Columbus hops added to the secondary
29/08/2012 - Racked of Dry-hops to brite tank
03/09/2012 - Bottled (possible infection)
Thursday, July 12, 2012
Tasting - #20 (Impromptu) American Red Ale
Sampling my #20 (Impromptu) American Red Ale; a style I've now tried to brew 3 times. Each attempt has been progressively better but I feel it's still not "there".
The brew looks nice but I believe I would like to go just a shade lighter (still too brown IMO). I'll cut down the roast malt on my next attempt.
Flavour is kinda blah, nothing exciting but considering how sweet it was out of the primary, I'd say this attempt is well salvaged! I guess the hop tea did it's thing...
A pic for your enjoyment!
The brew looks nice but I believe I would like to go just a shade lighter (still too brown IMO). I'll cut down the roast malt on my next attempt.
Flavour is kinda blah, nothing exciting but considering how sweet it was out of the primary, I'd say this attempt is well salvaged! I guess the hop tea did it's thing...
A pic for your enjoyment!
Tuesday, July 3, 2012
Update - BSB 2012 IPA, #20 (Impromptu) American Red, 77 Ringwood Stout
After a long weekend of camping, I arrived home to find my beer in need of some attention.
The BSB2012 IPA (100% Centennial) had been sitting on dry hops for 13 days, I wanted to get this into the bottle asap as I put a serious dent in the "The Drama" stock on Canada Day. Near 20 Litres of Centennial goodness went into the bottle. Looking for a carb around 2.4 vols/Co2.
Next up was my "#20 Impromptu, American Red Ale". If you recall, the S04 has crapped out around 1.018 on account of near 20% crystal malt and a high mash temp. To counter-act the sweetness, I racked to secondary on top of a 4 Litre Cascade hop tea. 11 days it sat, the results were a more pleasing 1.014. This also left me with about 24L into the bottle. Again, 2.4 vols was the carbonation target.
Finally, I would have liked to bottle my 77 Ringwood Stout but damn if I didn't find myself completely out of Bottle caps, Bottles and Priming sugar! I opted to move this off the primary cake (22 days) and into a secondary for further condition. One item of note, man did this yeast cake look funny. The consistency was like nothing I've ever seen. Very chunky! I hope it's not infected! We'll see if anything pops up in the secondary.
The BSB2012 IPA (100% Centennial) had been sitting on dry hops for 13 days, I wanted to get this into the bottle asap as I put a serious dent in the "The Drama" stock on Canada Day. Near 20 Litres of Centennial goodness went into the bottle. Looking for a carb around 2.4 vols/Co2.
Next up was my "#20 Impromptu, American Red Ale". If you recall, the S04 has crapped out around 1.018 on account of near 20% crystal malt and a high mash temp. To counter-act the sweetness, I racked to secondary on top of a 4 Litre Cascade hop tea. 11 days it sat, the results were a more pleasing 1.014. This also left me with about 24L into the bottle. Again, 2.4 vols was the carbonation target.
Finally, I would have liked to bottle my 77 Ringwood Stout but damn if I didn't find myself completely out of Bottle caps, Bottles and Priming sugar! I opted to move this off the primary cake (22 days) and into a secondary for further condition. One item of note, man did this yeast cake look funny. The consistency was like nothing I've ever seen. Very chunky! I hope it's not infected! We'll see if anything pops up in the secondary.
Monday, June 25, 2012
Tasting - "The Drama"
S04 yeast worked amazingly well. The brew is crystal clear when served near room temps (as any IPA should). When I racked from secondary to the bottling bucket, I tied a homemade hop bag to the end of my auto-siphon (article to come). The result is a brew clear of any hop bits; impressive considering I use pellet hops. Colour is nothing fancy and in line with the commercial OCB IPA's that I've sampled.
A single 10 minute, 50g addition of Cascade did a beautiful job rounding out the hop flavour which is pure Cascade... I love it.
At 50.3 IBU:1.061, the BU:GU ratio is on the low side for an IPA (0.82); however, near 42 IBU of Columbus @ 60 minutes hits above it's weight class. The bitterness is sharp, aggressive, pungent yet remains in balance because of a slightly heavier gravity ratio. Honestly, it's everything I crave in an IPA. The bitterness lingers on and on. The malt is there for balance and nothing more. The Melanoidin adds a little something, something but is by no means the star of the show, that honour goes to my favorite hop... Cascade.
This one's going into the recipe book, without question.
Sunday, June 24, 2012
Brewday - "Yeast/Salt Test"
Notes
Essentially the same recipe (modified hop schedule) as "Little Devil" albeit with some significant yeast and miscellaneous ingredient changes. An attempt to go back to basics, I rely completely on the addition of Acid malt for mash pH adjustment. I used EZWater calculator to decide on the amount of Acid Malt, 90grams accordingly to the spreadsheet. I am re-pitching the US05 from my Centennial BSB2012 IPA. This is the third time I've brewed this basic recipe. Each time I've used a different yeast with a slightly different hopping schedule. Interested in seeing how this one turns out.
American Pale Ale (10A)
Water (City tap water treated with Campden)
Acid Malt added, pH 5.49
City of Ottawa tap water (Campden treated)
Mash Instructions
Single Infusion, 60 minutes (153F), 1.25qt/lb
Double batch sparge, collected ~27.6L into the boil kettle
23/06/2012 - Recipe brewed
24/06/2012 - Yeast pitched, wort aerated
10/07/2012 - Racked to secondary
01/08/2012 - Bottled
Essentially the same recipe (modified hop schedule) as "Little Devil" albeit with some significant yeast and miscellaneous ingredient changes. An attempt to go back to basics, I rely completely on the addition of Acid malt for mash pH adjustment. I used EZWater calculator to decide on the amount of Acid Malt, 90grams accordingly to the spreadsheet. I am re-pitching the US05 from my Centennial BSB2012 IPA. This is the third time I've brewed this basic recipe. Each time I've used a different yeast with a slightly different hopping schedule. Interested in seeing how this one turns out.
American Pale Ale (10A)
Recipe Type: All Grain
Yeast: US-05
Yeast Starter: Nope
Additional Yeast : Re-pitch
Batch Size (Post Boil): 26L
Original Gravity: 1.054
Yeast: US-05
Yeast Starter: Nope
Additional Yeast : Re-pitch
Batch Size (Post Boil): 26L
Original Gravity: 1.054
Final Gravity: 1.011 (est)
IBU: 35.5
Boiling Time (Minutes): 65
Colour (SRM): 5.4 (est)
Primary Fermentation (# of Days & Temp): 10 @ 65-68F
Secondary Fermentation (# of Days & Temp): 12 @ 65-68F
Conditioning [Bottle] (# of Days & Temp): 21'ish @ 65-68F
Ingredients
IBU: 35.5
Boiling Time (Minutes): 65
Colour (SRM): 5.4 (est)
Primary Fermentation (# of Days & Temp): 10 @ 65-68F
Secondary Fermentation (# of Days & Temp): 12 @ 65-68F
Conditioning [Bottle] (# of Days & Temp): 21'ish @ 65-68F
Ingredients
89.0% Canadian Two-row (OiO)
05.0% CaraFoam (Weyermann)
04.0% CaraMunich I (Weyermann)
02.0% Melanoidin (Weyermann)
05.0% CaraFoam (Weyermann)
04.0% CaraMunich I (Weyermann)
02.0% Melanoidin (Weyermann)
24.8 IBU Warrior (17g @ 60 min)
17g Cascade @ 20 min
17g Cascade @ 20 min
17g Amarillo @ 10 min
17g Cascade @ 0 min
17g Cascade @ 0 min
17g Amarillo @ 0 min
Water (City tap water treated with Campden)
City of Ottawa tap water (Campden treated)
Mash Instructions
Single Infusion, 60 minutes (153F), 1.25qt/lb
Double batch sparge, collected ~27.6L into the boil kettle
23/06/2012 - Recipe brewed
24/06/2012 - Yeast pitched, wort aerated
10/07/2012 - Racked to secondary
01/08/2012 - Bottled
Friday, June 22, 2012
Favorites - "Centennial Blonde"
Blonde Ale (6B)
Notes
A very popular Blonde Ale recipe created by BierMuncher from Homebrewtalk.com. There is actually a thread which is totaling the amount of Centennial Blonde brewed to-date. Last I checked, it was into the thousands of gallons!
Light, crisp and very well balanced. A beautiful summer beer!
Homebrewtalk.com - Centennial Blonde Discussion
05.7% Vienna (Weyermann)
9.3 IBU Centennial (11.1% AA), @ 55 min
Mash
Single infusion, 60 minutes (150F)
Mash-out (170F) , double batch sparge, collected ~30L into the boil kettle
A very popular Blonde Ale recipe created by BierMuncher from Homebrewtalk.com. There is actually a thread which is totaling the amount of Centennial Blonde brewed to-date. Last I checked, it was into the thousands of gallons!
Light, crisp and very well balanced. A beautiful summer beer!
Homebrewtalk.com - Centennial Blonde Discussion
Recipe Type: All Grain
Yeast: Fermentis Safale S-04
Yeast Starter: Nope
Additional Yeast : Pitched onto a S-04 yeast cake
Batch Size (Post Boil): 26L
Original Gravity: 1.041
Final Gravity: 1.011
IBU: 20.8
Boiling Time (Minutes): 65
Colour (SRM): 3.2 (est.)
Yeast: Fermentis Safale S-04
Yeast Starter: Nope
Additional Yeast : Pitched onto a S-04 yeast cake
Batch Size (Post Boil): 26L
Original Gravity: 1.041
Final Gravity: 1.011
IBU: 20.8
Boiling Time (Minutes): 65
Colour (SRM): 3.2 (est.)
Primary Fermentation (# of Days & Temp): 7 @ 64-70F
Secondary Fermentation (# of Days & Temp): 10 @ 64F
Conditioning [Bottle] (# of Days & Temp): 21 @ 68F
Ingredients
Secondary Fermentation (# of Days & Temp): 10 @ 64F
Conditioning [Bottle] (# of Days & Temp): 21 @ 68F
Ingredients
80.0% Canadian 2-Row (OiO)
08.6% CaraFoam (Weyermann)
05.7% CaraHell (Weyermann)05.7% Vienna (Weyermann)
9.3 IBU Centennial (11.1% AA), @ 55 min
8g Centennial (11.1% AA), @ 35 min
8g Cascade (11.1% AA), @ 20 min
8g Cascade (11.1% AA), @ 5 min
Water (City tap water treated with Campden)
Gypsum, Calcium Chloride and Epsom Salt added 8g Cascade (11.1% AA), @ 20 min
8g Cascade (11.1% AA), @ 5 min
Water (City tap water treated with Campden)
Mash
Single infusion, 60 minutes (150F)
Mash-out (170F) , double batch sparge, collected ~30L into the boil kettle
Thursday, June 14, 2012
Update - Hydro Samples
Left to Right:
#20 American Red (1.019), BSB 2012 Centennial IPA (1.016), Wheat on Rye (1.016).
#20 American Red (1.019), BSB 2012 Centennial IPA (1.016), Wheat on Rye (1.016).
Tuesday, June 12, 2012
Brewing Links
I stumbled across this awesome comprehensive list brewing grains.
http://oldrepublicbrewing.wordpress.com/malt-and-grain-guide/
The same blog includes a similarly comprehensive list of hops:
http://oldrepublicbrewing.wordpress.com/hop-guide/
Some of the Internet's most popular homebrew recipes:
http://www.popularmechanics.com/home/how-to-plans/beer-recipes-how-to-home-brew
http://realbeer.com/hops/sister.html
http://www.scribd.com/doc/87499820/1Pliny-the-Elder-Clone-PDF-1
Looking for recipe ideas for your next brewday, check out this extensive database:
http://www.tastybrew.com/newrcp/styleview.html
The same site offers a nice variety of online homebrewing calculators:
http://www.tastybrew.com/calculators/
The quintessential online guide/introduction to homebrewing:
http://www.howtobrew.com/intro.html
Like podcasts? Check out the following homebrewing favorites:
http://www.basicbrewing.com/index.php?page=radio
http://www.beersmith.com/forum/index.php?board=19.0
http://www.thebrewingnetwork.com/shows
http://oldrepublicbrewing.wordpress.com/malt-and-grain-guide/
The same blog includes a similarly comprehensive list of hops:
http://oldrepublicbrewing.wordpress.com/hop-guide/
Some of the Internet's most popular homebrew recipes:
http://www.popularmechanics.com/home/how-to-plans/beer-recipes-how-to-home-brew
http://realbeer.com/hops/sister.html
http://www.scribd.com/doc/87499820/1Pliny-the-Elder-Clone-PDF-1
Looking for recipe ideas for your next brewday, check out this extensive database:
http://www.tastybrew.com/newrcp/styleview.html
The same site offers a nice variety of online homebrewing calculators:
http://www.tastybrew.com/calculators/
The quintessential online guide/introduction to homebrewing:
http://www.howtobrew.com/intro.html
Like podcasts? Check out the following homebrewing favorites:
http://www.basicbrewing.com/index.php?page=radio
http://www.beersmith.com/forum/index.php?board=19.0
http://www.thebrewingnetwork.com/shows
Monday, June 11, 2012
Brewday - "Little Devil"
Notes
Named after my second son, this is the second time I've brew this recipe. Based on the awesome Amarillo hop, the goal is a hop forward ale without the sharp bite of an IPA.
For round 2, I've made some minor tweaks. I changed up the hop schedule a touch. Increasing the initial 60 minute charge, I deleted the previous incarnation's 30 minute addition. Late hops have been simplified additions at 10 and 0. I am undecided whether or not to dry-hop, I did in the v1 recipe. I suppose it will depend on the availability of a carboy... I am brewing at capacity for the timing being.
I will also be using a different yeast. The previous version was pitched onto a S-04 yeast cake. I do not have much experience with Danstar Nottingham yeast. I understand it to be a neutral yeast with wide a temperature range. Attenuating on the high side (75%+), it's appropriate for American Ales. I harvested this yeast from a friends completed Festa Brew kit.
American Pale Ale (10A)
Water (City tap water treated with Campden)
Gypsum, Calcium Chloride and Epsom Salt added, pH 5.50
Mash Instructions
Single Infusion, 60 minutes (152F), 1.25qt/lb
Double batch sparge, collected ~27.6L into the boil kettle
Named after my second son, this is the second time I've brew this recipe. Based on the awesome Amarillo hop, the goal is a hop forward ale without the sharp bite of an IPA.
For round 2, I've made some minor tweaks. I changed up the hop schedule a touch. Increasing the initial 60 minute charge, I deleted the previous incarnation's 30 minute addition. Late hops have been simplified additions at 10 and 0. I am undecided whether or not to dry-hop, I did in the v1 recipe. I suppose it will depend on the availability of a carboy... I am brewing at capacity for the timing being.
I will also be using a different yeast. The previous version was pitched onto a S-04 yeast cake. I do not have much experience with Danstar Nottingham yeast. I understand it to be a neutral yeast with wide a temperature range. Attenuating on the high side (75%+), it's appropriate for American Ales. I harvested this yeast from a friends completed Festa Brew kit.
American Pale Ale (10A)
Recipe Type: All Grain
Yeast: Nottingham
Yeast Starter: Nope
Additional Yeast : Nope
Batch Size (Post Boil): 24L
Original Gravity: 1.052
Final Gravity: 1.011 (est)
IBU: 35.7
Boiling Time (Minutes): 65
Colour (SRM): 5.3 (est)
Primary Fermentation (# of Days & Temp): 10 @ 65-68F
Secondary Fermentation (# of Days & Temp): 12 @ 65-68F
Conditioning [Bottle] (# of Days & Temp): 21'ish @ 65-68F
Ingredients
Yeast: Nottingham
Yeast Starter: Nope
Additional Yeast : Nope
Batch Size (Post Boil): 24L
Original Gravity: 1.052
Final Gravity: 1.011 (est)
IBU: 35.7
Boiling Time (Minutes): 65
Colour (SRM): 5.3 (est)
Primary Fermentation (# of Days & Temp): 10 @ 65-68F
Secondary Fermentation (# of Days & Temp): 12 @ 65-68F
Conditioning [Bottle] (# of Days & Temp): 21'ish @ 65-68F
Ingredients
89.0% Canadian Two-row (OiO)
05.0% CaraFoam (Weyermann)
04.0% CaraMunich I (Weyermann)
02.0% Melanoidin (Weyermann)
05.0% CaraFoam (Weyermann)
04.0% CaraMunich I (Weyermann)
02.0% Melanoidin (Weyermann)
26.1 IBU Amarillo (27g @ 60 min)
28g Amarillo @ 10 min
28g Amarillo @ 0 min
28g Cascade @ 0 min
28g Amarillo @ 10 min
28g Amarillo @ 0 min
28g Cascade @ 0 min
Water (City tap water treated with Campden)
Ca-93/Mg-15/Na-18/Cl-105/S04-147
Mash Instructions
Single Infusion, 60 minutes (152F), 1.25qt/lb
Double batch sparge, collected ~27.6L into the boil kettle
Saturday, June 9, 2012
Brewday - "77 Ringwood Stout"
Notes
A fellow homebrewer provided a 2ml sample of the infamous Ringwood yeast. Using my newly acquired stir plate (also donated), I was able to gradually step this to a final 1L starter volume. Initial plans were to pitch to a pale ale; however, upon researching suggested styles for the yeast, I opted for a Stout. Stout in the middle of summer? Hell ya! The photo below was taken approximately 15hrs from pitching. I aerated the hell out of the wort. I attacked it for 5 minutes with my Fizz-X (which I love BTW). Open vessel fermentation FTW!
I plan to go direct from Primary to bottle. Hydro sample was outstanding.
Dry Stout (13A)
Water (City tap water treated with Campden)
Calcium Chloride and Epsom Salt added, pH 5.47
Mash Instructions
Single Infusion, 60 minutes (152F), 1.25qt/lb
Double batch sparge (170F), collected ~27.6L into the boil kettle
A fellow homebrewer provided a 2ml sample of the infamous Ringwood yeast. Using my newly acquired stir plate (also donated), I was able to gradually step this to a final 1L starter volume. Initial plans were to pitch to a pale ale; however, upon researching suggested styles for the yeast, I opted for a Stout. Stout in the middle of summer? Hell ya! The photo below was taken approximately 15hrs from pitching. I aerated the hell out of the wort. I attacked it for 5 minutes with my Fizz-X (which I love BTW). Open vessel fermentation FTW!
I plan to go direct from Primary to bottle. Hydro sample was outstanding.
Dry Stout (13A)
Recipe Type: All Grain
Yeast: Ringwood
Yeast Starter: 1L
Additional Yeast : Nope
Batch Size (Post Boil): 24L
Original Gravity: 1.052
Final Gravity: 1.016 (est)
IBU: 40.8
Boiling Time (Minutes): 65
Colour (SRM): 34.3 (est)
Primary Fermentation (# of Days & Temp): 15 @ 68F
Secondary Fermentation (# of Days & Temp): N/A
Conditioning [Bottle] (# of Days & Temp): 21 @ 68F
Ingredients
Yeast: Ringwood
Yeast Starter: 1L
Additional Yeast : Nope
Batch Size (Post Boil): 24L
Original Gravity: 1.052
Final Gravity: 1.016 (est)
IBU: 40.8
Boiling Time (Minutes): 65
Colour (SRM): 34.3 (est)
Primary Fermentation (# of Days & Temp): 15 @ 68F
Secondary Fermentation (# of Days & Temp): N/A
Conditioning [Bottle] (# of Days & Temp): 21 @ 68F
Ingredients
77.0% Maris Otter (Muntons)
07.7% Chocolate Malt (Muntons)
07.7% Roast Barley (Muntons)
07.7% Flaked Barley (Muntons)
07.7% Chocolate Malt (Muntons)
07.7% Roast Barley (Muntons)
07.7% Flaked Barley (Muntons)
40.8 IBU Challenger (59g @ 60 min)
Water (City tap water treated with Campden)
Ca-52/Mg-15/Na-18/Cl-80/S04-81
Mash Instructions
Single Infusion, 60 minutes (152F), 1.25qt/lb
Double batch sparge (170F), collected ~27.6L into the boil kettle
Monday, June 4, 2012
Brewday - "Impromptu Red"
Notes
My 20th All Grain batch! The Red Ale style is my wife's fav and I love american hops. This brew was totally impromptu. While my wife was watching some prime-time cheese on the tube, I decided to fire up the strike water, 4hrs later I had another batch in the primary. Dry-hopping will depend on the availability of a carboy.
American Amber/Red Ale (10B)
Recipe Type: All Grain
Double batch sparge (170F), collected ~27.6L into the boil kettle
My 20th All Grain batch! The Red Ale style is my wife's fav and I love american hops. This brew was totally impromptu. While my wife was watching some prime-time cheese on the tube, I decided to fire up the strike water, 4hrs later I had another batch in the primary. Dry-hopping will depend on the availability of a carboy.
American Amber/Red Ale (10B)
Recipe Type: All Grain
Yeast: Fermentis Safale S-04
Yeast Starter: Nope
Additional Yeast: Re-pitch (cake from Wheat on Rye)
Batch Size (Post Boil): 24L
Original Gravity: 1.051
Final Gravity: 1.013 (est)
IBU: 34
Boiling Time (Minutes): 65
Colour (SRM): 12 (est)
Primary Fermentation (# of Days & Temp): 10 @ 65-68F
Secondary Fermentation (# of Days & Temp): TBD
Conditioning [Bottle] (# of Days & Temp): 21'ish @ 65-68F
Ingredients
Yeast Starter: Nope
Additional Yeast: Re-pitch (cake from Wheat on Rye)
Batch Size (Post Boil): 24L
Original Gravity: 1.051
Final Gravity: 1.013 (est)
IBU: 34
Boiling Time (Minutes): 65
Colour (SRM): 12 (est)
Primary Fermentation (# of Days & Temp): 10 @ 65-68F
Secondary Fermentation (# of Days & Temp): TBD
Conditioning [Bottle] (# of Days & Temp): 21'ish @ 65-68F
Ingredients
81.0% Canadian 2-Row (OiO)
18.0% Crystal 110 (Muntons)
01.0% Roast Barley (Muntons)
18.0% Crystal 110 (Muntons)
01.0% Roast Barley (Muntons)
35.5 IBU Summit (17g @ 60 min)
28.0 grams Cascade @ 5 min
28.0 grams Cascade Dry-hop (10 days)
28.0 grams Cascade @ 5 min
28.0 grams Cascade Dry-hop (10 days)
Water (City tap water treated with Campden)
Gypsum, Calcium Chloride and Epsom Salt added, pH 5.43
Ca-93/Mg-15/Na-18/Cl-105/S04-147
Mash Instructions
Single Infusion, 60 minutes (154F), 1.25qt/lbMash Instructions
Double batch sparge (170F), collected ~27.6L into the boil kettle
Thursday, May 31, 2012
Brewday - "Wheat on Rye"
Notes
My spin on a typical American Wheat beer. I've added a touch of Rye malt for some spice (hopefully).
This is the first time I've performed a step mash. It was somewhat difficult given my low tech setup. Infusing hot water to the thick mash was a real crap shoot but it worked... more or less. I decided to use a Beta Glucan and Protein rest to assist with lautering. I suppose I could have just gone with a single infusion and some rice hulls but what's the fun in that!
American Wheat or Rye Beer (6D)
Water (City tap water treated with Campden)
My spin on a typical American Wheat beer. I've added a touch of Rye malt for some spice (hopefully).
This is the first time I've performed a step mash. It was somewhat difficult given my low tech setup. Infusing hot water to the thick mash was a real crap shoot but it worked... more or less. I decided to use a Beta Glucan and Protein rest to assist with lautering. I suppose I could have just gone with a single infusion and some rice hulls but what's the fun in that!
Recipe Type: All Grain
Yeast: Fermentis Safale S-04
Yeast Starter: Nope
Additional Yeast : Nope
Batch Size (Post Boil): 26L
Original Gravity: 1.050
Final Gravity: 1.012 (est)
IBU: 24
Boiling Time (Minutes): 65
Colour (SRM): 3.5 (est)
Primary Fermentation (# of Days & Temp): 10 @ 68F
Secondary Fermentation (# of Days & Temp): N/A
Conditioning [Bottle] (# of Days & Temp): 21 @ 68F
Ingredients
Yeast: Fermentis Safale S-04
Yeast Starter: Nope
Additional Yeast : Nope
Batch Size (Post Boil): 26L
Original Gravity: 1.050
Final Gravity: 1.012 (est)
IBU: 24
Boiling Time (Minutes): 65
Colour (SRM): 3.5 (est)
Primary Fermentation (# of Days & Temp): 10 @ 68F
Secondary Fermentation (# of Days & Temp): N/A
Conditioning [Bottle] (# of Days & Temp): 21 @ 68F
60.0% Canadian 2-Row (OiO)
30.0% Canadian Malted Wheat (OiO)
10.0% Rye Malt (Weyermann)
30.0% Canadian Malted Wheat (OiO)
10.0% Rye Malt (Weyermann)
24.0 IBU Warrior (16g @ 60 min)
Water (City tap water treated with Campden)
Acid Malt, Gypsum, Calcium Chloride and Epsom Salt added, pH 5.50
Mash Instructions
Step Mash, 20 minutes (110F), 1qt/lb - Thick Mash
Infuse hot water and bring mash to conversion temp, 60 minutes (150F)
Double batch sparge (170F), collected ~30L into the boil kettle
*** Update June 12, 2012***
10 days since pitching a fresh packet of S-04, hydro sample reads 1.016. If complete, that's definitely on the low end of the yeasts projected attenuation (70.4%). Will measure a second time later in the week and if it reads the same, into the bottle. Sample was pleasant albeit slightly sweeter than desired. I mashed low (150F) so I am surprised I didn't get a more fermentable beer? Perhaps something to do with my stepped mash? Oh well, live and learn I suppose, beer still tastes great! Will go single infusion with rice hulls next time.
Ca-74/Mg-14/Na-18/Cl-97/S04-107
Mash Instructions
Step Mash, 20 minutes (110F), 1qt/lb - Thick Mash
Infuse hot water and bring mash to conversion temp, 60 minutes (150F)
Double batch sparge (170F), collected ~30L into the boil kettle
10 days since pitching a fresh packet of S-04, hydro sample reads 1.016. If complete, that's definitely on the low end of the yeasts projected attenuation (70.4%). Will measure a second time later in the week and if it reads the same, into the bottle. Sample was pleasant albeit slightly sweeter than desired. I mashed low (150F) so I am surprised I didn't get a more fermentable beer? Perhaps something to do with my stepped mash? Oh well, live and learn I suppose, beer still tastes great! Will go single infusion with rice hulls next time.
Tuesday, May 22, 2012
Favorites - "Moose Tracks"
Mild (11A)
For a nice change of pace, I thought to have a session beer available. After an unsuccessful attempt at an Ordinary Bitter, I formulated this recipe, a Dark Mild. I find it very chocolatey, semi-sweet and extremely quaffable. Galaxy hops are not to style but this beer isn't about hops. You may also notice the insane mash schedule, I mashed in then went to work. Came home, sparged and boiled.
Mash
Single infusion, 8hrs (156F to 138F)
Mash-out (170F) , double batch sparge, collected ~30L into the boil kettle
Recipe Type: All Grain
Yeast: Fermentis Safale S-04
Yeast Starter: Nope
Additional Yeast : Nope
Batch Size (Post Boil): 26L
Original Gravity: 1.038
Final Gravity: 1.014
IBU: 27.3
Boiling Time (Minutes): 65
Colour (SRM): 20
Yeast: Fermentis Safale S-04
Yeast Starter: Nope
Additional Yeast : Nope
Batch Size (Post Boil): 26L
Original Gravity: 1.038
Final Gravity: 1.014
IBU: 27.3
Boiling Time (Minutes): 65
Colour (SRM): 20
Primary Fermentation (# of Days & Temp): 5 @ 64-70F
Secondary Fermentation (# of Days & Temp): 5 @ 64F
Conditioning [Bottle] (# of Days & Temp): 21 @ 68F
Ingredients
Secondary Fermentation (# of Days & Temp): 5 @ 64F
Conditioning [Bottle] (# of Days & Temp): 21 @ 68F
70.0% Maris Otter (Muntons)
09.5% Crystal 110 (Muntons)
09.5% Crystal 110 (Muntons)
09.5% CaraAroma (Weyermann)
05.1% Flaked Barley (OiO)
03.8% Chocolate Malt (Muntons)
0.20% Roast Barley (Muntons)
27.3 IBU Galaxy @ 60min
Water (City tap water treated with Campden)
Chalk, Calcium Chloride and Epsom Salt addedMash
Single infusion, 8hrs (156F to 138F)
Mash-out (170F) , double batch sparge, collected ~30L into the boil kettle
Monday, May 21, 2012
Grain Storage
I blow through my base malt at a good clip, I don't worry too much about it going soft or stale. For the special malts, I've found my local baker is a fantastic source for free icing pails which happen to come in sizes perfect for 1/8 or quarter sack storage.
Saturday, May 19, 2012
Brewday - "BSB 2012"
For my homebrew club's annual meet and collective brew day, I've designed the following Centennial IPA recipe...will let you know how it goes!
Ca-83/Mg-14/Na-18/Cl-93/S04-133
Mash
Single infusion, 60 minutes (151F)
Mash-out (170F) , double batch sparge, collected ~30L into the boil kettle
Recipe Type: All Grain
Yeast: Fermentis Safale US-05
Yeast Starter: Nope
Additional Yeast : Nope
Batch Size (Post Boil): 26L
Original Gravity: 1.066
Final Gravity: 1.015
Yeast: Fermentis Safale US-05
Yeast Starter: Nope
Additional Yeast : Nope
Batch Size (Post Boil): 26L
Original Gravity: 1.066
Final Gravity: 1.015
IBU: 64
Boiling Time (Minutes): 65
Colour (SRM): 6
Boiling Time (Minutes): 65
Colour (SRM): 6
Primary Fermentation (# of Days & Temp): 15 @ 68F
Secondary Fermentation (# of Days & Temp): 12 @ 68F
Conditioning [Bottle] (# of Days & Temp): 21 @ 68F
Ingredients
Secondary Fermentation (# of Days & Temp): 12 @ 68F
Conditioning [Bottle] (# of Days & Temp): 21 @ 68F
93.5% Marris Otter (Muntons)
05.0% CaraFoam (Weyermann)
05.0% CaraFoam (Weyermann)
38.7 IBU Centennial @ 60 min
57g Centennial @ 15 min
57g Centennial @ Flame-out
Water (City tap water treated with Campden)
100g Acid Malt, Gypsum, Calcium Chloride and Epsom Salt added, Mash pH 5.557g Centennial @ 15 min
57g Centennial @ Flame-out
Water (City tap water treated with Campden)
Ca-83/Mg-14/Na-18/Cl-93/S04-133
Mash
Single infusion, 60 minutes (151F)
Mash-out (170F) , double batch sparge, collected ~30L into the boil kettle
Thursday, May 17, 2012
FAIL - "Humulous Galaxy IPA"
You never really here about the failed recipes. I have a few and thought I'd share some of my brewing disasters.
I picked up a half pound of this wonderful new, somewhat rare, hop called "Galaxy". I got an idea to brew my first ever IPA using nothing but these Galaxy hops... all of them. The result was a dirty, not quite pale muddy brown ale with no hop bite, burning alcohol warmth and an after-taste of mushroomed candy. Nasty!
Ingredients/Mistakes
I've deleted the recipe from my brew software long ago, I recall using OiO Canadian 2-row, Light Munich, Crystal 110 and Chocolate Malts to the tune of almost 8% ABV. Approximately 1.078 OG. More IIPA territory now that I think of it. In hindsight, the grain bill was far too complex for an IPA. It totally masked the hops.
As stated, for hops I used all Galaxy. A pathetic, completely overwhelmed bittering charge at 60 minutes left the beer with virtually no hop bite. Something I crave in an IPA. I believe I may have dabbled with a FWH addition as well. The remaining 5oz or so were added sub-20 minutes, I believe 1oz each 5 min. I finished off with an added 2oz dry-hop. I recall thinking that this "hop busting" technique would give me a true sense of what the hop was about. Boy was I wrong. All I got was this nasty, super sweet, mushroom tasting hop flavour. Surprisingly, the brew had almost no aroma to speak of. Maybe it was infected? Maybe Galaxy hops taste of mushroom? Either way, when I now hear "Galaxy hops", I shudder.
The yeast attenuated well, however it was into it's 7th or 8th re-pitch. The process of reclaiming and washing after primary fermentations had rendered it some kind of super flocculator. The yeast would floc out so quick, there was nearly none left to do the job of bottle conditioning. The results left me with about 21L of flat mushroom beer. The beer spent months in the bottle and never did get much better.
Lessons Learned
When brewing an IPA, keep it simple! Less is more. At least when it comes to the grain bill. The hops need to shine. This means a supporting malt back-bone with an assertive hop bitterness. Don't skimp on the 60 minute addition, it should account for at least half (or more) of the recipes total IBU's. The multi-award winning SSOS recipe uses an incredible 3oz Chinook bittering addition! That's a lot!
The remaining IBU's should come in at the flavour charge. Again, KISS. One or two significant hop additions for flavour will be enough. As stated in my post on hop schedules, I feel a homebrewer's flame-out addition can and will contribute a fair amount of flavour. Consider a single flavour addition at the traditional range of 10-20 min, with a supporting aroma/flavour addition at flame-out.
Support the aroma with some additional dry-hopping and Bob's your uncle, you've got a solid IPA.
Favorites - "Janet's Brown"
American Brown Ale (10C)
Notes
Based on Mike McDole's world famous, award winning recipe. Janet's Brown is a huge American Brown Ale clocking in at 7% ABV. The brew uses a copious amount of Northern Brewer hops for balance, is very hop forward yet remains incredible balanced for a beer of this magnitude. It's awesome!
For my interpretation, I supplemented a donated supply of Northern Brewer (Thanks Deric!) with Columbus. I did so because McDole (aka Tasty) is on record stating Columbus as a suitable sub. I didn't use the recommended Chico liquid yeast and instead opted for a cheaper US-05 alternative; again Tasty approved. I experimented with dry-hopping in the primary post fermentation, I was unhappy with the result. When I brew this again I will dry-hop longer, perhaps 10-12 days and use a secondary.
Water (City tap water treated with Campden)
Gypsum, Calcium Chloride and Epsom Salt added
Ca-81/Mg-13/Na-18/Cl-91/S04-130
1 tsp extra of Gypsum added to the boil
Mash
Single infusion, 60 minutes (154F)
Mash-out (170F) , double batch sparge, collected ~30L into the boil kettle
Based on Mike McDole's world famous, award winning recipe. Janet's Brown is a huge American Brown Ale clocking in at 7% ABV. The brew uses a copious amount of Northern Brewer hops for balance, is very hop forward yet remains incredible balanced for a beer of this magnitude. It's awesome!
For my interpretation, I supplemented a donated supply of Northern Brewer (Thanks Deric!) with Columbus. I did so because McDole (aka Tasty) is on record stating Columbus as a suitable sub. I didn't use the recommended Chico liquid yeast and instead opted for a cheaper US-05 alternative; again Tasty approved. I experimented with dry-hopping in the primary post fermentation, I was unhappy with the result. When I brew this again I will dry-hop longer, perhaps 10-12 days and use a secondary.
Recipe Type: All Grain
Yeast: Fermentis Safale US-05
Yeast Starter: Nope
Additional Yeast : Nope
Batch Size (Post Boil): 26L
Original Gravity: 1.068
Final Gravity: 1.015
IBU: 60.8
Boiling Time (Minutes): 65
Colour (SRM): 16
Yeast: Fermentis Safale US-05
Yeast Starter: Nope
Additional Yeast : Nope
Batch Size (Post Boil): 26L
Original Gravity: 1.068
Final Gravity: 1.015
IBU: 60.8
Boiling Time (Minutes): 65
Colour (SRM): 16
Primary Fermentation (# of Days & Temp): 9 @ 64-70F
Secondary Fermentation (# of Days & Temp): 9 @ 64F
Conditioning [Bottle] (# of Days & Temp): 21 @ 68F
Ingredients
Secondary Fermentation (# of Days & Temp): 9 @ 64F
Conditioning [Bottle] (# of Days & Temp): 21 @ 68F
75.0% Canadian 2-Row (OiO)
07.8% Crystal 110 (Muntons)
07.8% Crystal 110 (Muntons)
07.8% CaraFoam (Weyermann)
06.3% Wheat Malt (OiO)
03.1% Chocolate Malt (Muntons)
1.0oz Northern Brewer (8.5% AA) @ Mash Hop
0.2oz Columbus (13.9% AA) @ Mash Hop
1.5oz Northern Brewer (8.5% AA) @ 60min
0.2oz Columbus (13.9% AA) @ 60min
1.0oz Northern Brewer (8.5% AA) @ 15min
0.2oz Columbus (13.9% AA) @ 15min
1.5oz Cascade (5.5% AA) @10min
2.0oz Cascade (5.5% AA) @ 0min
2.0oz Centennial (11.1% AA), Dry-hop, 5 days
Water (City tap water treated with Campden)
Ca-81/Mg-13/Na-18/Cl-91/S04-130
1 tsp extra of Gypsum added to the boil
Mash
Single infusion, 60 minutes (154F)
Mash-out (170F) , double batch sparge, collected ~30L into the boil kettle
Techniques - Hop Schedules
I've always laughed at recipes with strange, hyper precise hop schedules. I mean what's the difference between a 1 and a 2 minute hop addition? I certainly don't have the pallet to tell the difference, I don't think many do. Now I believe these are the creator's attempt at understanding hop aroma/flavour. Is there a magical time for a Flavour additions? Aroma? Not sure but at least Bittering is easy... but then there's First Wort Hopping... but wait, is that for bittering or flavour?
Not long ago, in the interest of simplicity and efficiency (perhaps a blog mantra), I decided to try and nail down a hop schedule which would utilize 4 additions (or less depending on the style) in all my recipes. We'll start with an easy one, bittering.
(60 minutes) Widely accepted as the ideal time for a bittering addition. A 60 minute addition will achieve near maximum Alpha Acid isomerization from any hop, any longer the improvements are negligible. I've used a 60 minute addition in every one of my batches, never fails to deliver. I wasn't going to screw around with this one. 60 minute stays.
(30 minutes) Old school flavour addition. Pickup any brew book dating pre-2008, I'm pretty sure the majority of recipes contain at least some hops at 30 minutes. Lately however, the 30 minute addition has fallen out of favour mainly because we are developing a better understanding of hop chemistry. The science is well above my head, I won't pretend to know everything about the subject, the gist is, flavour compounds and hop oils are far too volatile to withstand 30 minutes of boiling. Most agree a 30 minute addition can be used as more of a bittering addition and because this serves my purpose of simplifying the hop schedule, cut!
(20 - 10 minutes) A balancing act. We're into flavour territory. The mythical "FWH flavour" complicates things, more on that later. I imagine different hops will impart flavour differently. Unfortunately, I don't believe there's any one size fits all. Most texts I've read on the subject suggest one or more flavour additions at some point in this range. I gather this time range is ideal for the flavour compounds to bond with the boiling wort, but not so long that the alpha acids fully isomerize. I suppose the easiest thing to do would be decide on a flavour profile for any given recipe, determine the amount of hops required to achieve that profile and divide the amount in three, adding hops at 20-15-10. Damn, I've locked myself into a maximum 4 additions! Alright, lets split the difference and call the flavour addition @15 minutes.
I've tried FWH instead of a flavour addition and all I got was bitterness. Some suggest only certain, low AA hops are appropriate of FWH. Other suggest the FWH isn't a flavour addition at all and should be used in lieu of a bittering charge. Bah! I've leave the FWH QA testing to someone with more time and money. 15 min seems a simple route to desired flavour results.
(10 - 0 minutes) Aroma addition, no one trick pony! I'm sure aroma additions impart a fair amount of flavour (and bittering) as well. I saw a chart once that suggested "maximum aroma at 7 minutes". I can tell you that I brewed an ale with an aroma addition @ 7 minutes remaining in the boil, no dry-hopping, it was not very aromatic. The most aromatic and flavorful beer I have produced thus far has been the Sleepy Time Porter in which I dumped 57g of Willamette hops at flame-out and dry-hopped with an additional 57g. I don't know if the aroma was a result of the flame-out or dry-hop, but I suspect the secret to ultimate aroma and flavour lies somewhere in the combination of the two.
I was reading some analysis on the aforementioned chart and someone suggested it could be interpreted as 7 minutes total time, from addition to pitching temp. This makes more sense. With my wort chiller, this would mean a hop addition, after flame-out, while chilling (since it takes me about 20 minutes to hit pitching temps). I believe this would be a homebrewer's equivalent to a commercial breweries "hop-back" or "whirlpool" addition.
Using the noted chart as a point of reference, assuming the 7 minute mark was intended to mean from addition to pitching temp, my Sleepy Time's flame-out addition would have actually been in wort greater than pitching temperature for ~25 minutes. Perhaps if I move this final hop addition to sometime during the chill, I would achieve even bigger hop aroma? But then would I lose some of the flavour? The flavour compounds wouldn't be able to react to the wort in the same way as during the boil. There must be a sweet spot as far as temps go for maximum aroma extraction but I suspect this may be at the expense of flavour.
For my third hop addition, I think the flame-out or 0 min addition is a nice compromise. Maximum flavour with some residual aroma. The remaining aroma can be made up with dry-hopping, my fourth and final hop addition.
To summarize, appropriate to style, I would implement the following hop schedule:
1) Bittering @ 60
2) Flavour @ 15
3) Flavour/Aroma @ 0
4) Aroma @ Dry-hop
Not long ago, in the interest of simplicity and efficiency (perhaps a blog mantra), I decided to try and nail down a hop schedule which would utilize 4 additions (or less depending on the style) in all my recipes. We'll start with an easy one, bittering.
(60 minutes) Widely accepted as the ideal time for a bittering addition. A 60 minute addition will achieve near maximum Alpha Acid isomerization from any hop, any longer the improvements are negligible. I've used a 60 minute addition in every one of my batches, never fails to deliver. I wasn't going to screw around with this one. 60 minute stays.
(30 minutes) Old school flavour addition. Pickup any brew book dating pre-2008, I'm pretty sure the majority of recipes contain at least some hops at 30 minutes. Lately however, the 30 minute addition has fallen out of favour mainly because we are developing a better understanding of hop chemistry. The science is well above my head, I won't pretend to know everything about the subject, the gist is, flavour compounds and hop oils are far too volatile to withstand 30 minutes of boiling. Most agree a 30 minute addition can be used as more of a bittering addition and because this serves my purpose of simplifying the hop schedule, cut!
(20 - 10 minutes) A balancing act. We're into flavour territory. The mythical "FWH flavour" complicates things, more on that later. I imagine different hops will impart flavour differently. Unfortunately, I don't believe there's any one size fits all. Most texts I've read on the subject suggest one or more flavour additions at some point in this range. I gather this time range is ideal for the flavour compounds to bond with the boiling wort, but not so long that the alpha acids fully isomerize. I suppose the easiest thing to do would be decide on a flavour profile for any given recipe, determine the amount of hops required to achieve that profile and divide the amount in three, adding hops at 20-15-10. Damn, I've locked myself into a maximum 4 additions! Alright, lets split the difference and call the flavour addition @15 minutes.
I've tried FWH instead of a flavour addition and all I got was bitterness. Some suggest only certain, low AA hops are appropriate of FWH. Other suggest the FWH isn't a flavour addition at all and should be used in lieu of a bittering charge. Bah! I've leave the FWH QA testing to someone with more time and money. 15 min seems a simple route to desired flavour results.
(10 - 0 minutes) Aroma addition, no one trick pony! I'm sure aroma additions impart a fair amount of flavour (and bittering) as well. I saw a chart once that suggested "maximum aroma at 7 minutes". I can tell you that I brewed an ale with an aroma addition @ 7 minutes remaining in the boil, no dry-hopping, it was not very aromatic. The most aromatic and flavorful beer I have produced thus far has been the Sleepy Time Porter in which I dumped 57g of Willamette hops at flame-out and dry-hopped with an additional 57g. I don't know if the aroma was a result of the flame-out or dry-hop, but I suspect the secret to ultimate aroma and flavour lies somewhere in the combination of the two.
I was reading some analysis on the aforementioned chart and someone suggested it could be interpreted as 7 minutes total time, from addition to pitching temp. This makes more sense. With my wort chiller, this would mean a hop addition, after flame-out, while chilling (since it takes me about 20 minutes to hit pitching temps). I believe this would be a homebrewer's equivalent to a commercial breweries "hop-back" or "whirlpool" addition.
Using the noted chart as a point of reference, assuming the 7 minute mark was intended to mean from addition to pitching temp, my Sleepy Time's flame-out addition would have actually been in wort greater than pitching temperature for ~25 minutes. Perhaps if I move this final hop addition to sometime during the chill, I would achieve even bigger hop aroma? But then would I lose some of the flavour? The flavour compounds wouldn't be able to react to the wort in the same way as during the boil. There must be a sweet spot as far as temps go for maximum aroma extraction but I suspect this may be at the expense of flavour.
For my third hop addition, I think the flame-out or 0 min addition is a nice compromise. Maximum flavour with some residual aroma. The remaining aroma can be made up with dry-hopping, my fourth and final hop addition.
To summarize, appropriate to style, I would implement the following hop schedule:
1) Bittering @ 60
2) Flavour @ 15
3) Flavour/Aroma @ 0
4) Aroma @ Dry-hop
Techniques - Batch Sparging
The single stainless steel filter/braid in my low budget Mash/Lauter Tun (MLT) doesn't lend itself to Fly-sparging. I've read this type of filter design will cause channeling and thus a poor extraction efficiency. Solution, "Batch Sparging".
I first read about the method (and MLT design) in Denny Conn's Cheap 'n' Easy Batch Sparge Brewing article. A super simple concept which fit well with my low tech brewery. The idea, mash at desired thickness for desired length of time. Drain mash tun completely. Add a larger volume of hot water back into the MLT and rinse residual mash sugars by stirring and draining a second time. Done.
Through trail and error, I've managed to fine-tune my Batch Sparging technique, it works very well for me. Let me share...
I use my brew software to play around with mash thickness until I get a nice round water volume # to strike with. My mash thickness ranges between 1.2qt/lb and 1.35qt/lb. Side note, this is strange, I formulate recipes in Metric but use Imperial for mash thickness and temperature readings. I don't know why. Anyways, I strike and wait (mash) for 1hr. Strike temps are dependent on a desired mash profile (Thin, Medium, Malty), again determined by my brewing software.
When the hour is up, I mash-out with a volume of hot (boiling) water equal to the grain absorption which occurred during the 1hr mash. This mash-out volume is, you guessed it, determined by my brewing software. The strike volume - grain absorption + mash-out volume = half my desired total volume into the boil kettle.
I drain around 2-3, sometimes 4-5 litres from the MLT and pour this back on top of the grain in the MLT. This recirculation is called "Vorlaufing". You're essentially setting or slightly compacting the grain bed inside the MTL so that it, as well as the stainless steel line, can filter the grain from sugary water now called "wort", as it exists the MLT.
When the recirculation becomes somewhat clear, the flow of wort is directed to collect in the boil kettle. The MLT is drained completely, this process is called "Lautering". The collected volume is called your "First Runnings". Your first runnings should be roughly half your desired pre-boil volume.
With the drain valve shut (LOL! Made that mistake more than once!), the MLT is filled with sparge (rinse) water. Since the grain bed is quite warm at this point, the sparge water doesn't need to be boiling. I find around 185F results in a grain bed temp of 170'ish; perfect for dissolving remaining sugars into the water solution. This quantity of sparge water is equal to roughly the second half of your total desired pre-boil volume. The mash won't really absorb much more at this point. Stir the mash well. Recirculate (again) and drain the MLT (again). This is called your "Second Runnings".
I have found that if I split my second runnings in two, adding the sparge water in two parts with another good stir and a third recirculation in between, my extraction efficiency jumps about 5%. If you think this more bother than it's worth, add an extra handful or two of malt to your grain bill.
That's it! Easy stuff. Cheap, low tech and efficient... that's how I role.
You can watch Don complete the process: Here
I first read about the method (and MLT design) in Denny Conn's Cheap 'n' Easy Batch Sparge Brewing article. A super simple concept which fit well with my low tech brewery. The idea, mash at desired thickness for desired length of time. Drain mash tun completely. Add a larger volume of hot water back into the MLT and rinse residual mash sugars by stirring and draining a second time. Done.
Through trail and error, I've managed to fine-tune my Batch Sparging technique, it works very well for me. Let me share...
I use my brew software to play around with mash thickness until I get a nice round water volume # to strike with. My mash thickness ranges between 1.2qt/lb and 1.35qt/lb. Side note, this is strange, I formulate recipes in Metric but use Imperial for mash thickness and temperature readings. I don't know why. Anyways, I strike and wait (mash) for 1hr. Strike temps are dependent on a desired mash profile (Thin, Medium, Malty), again determined by my brewing software.
When the hour is up, I mash-out with a volume of hot (boiling) water equal to the grain absorption which occurred during the 1hr mash. This mash-out volume is, you guessed it, determined by my brewing software. The strike volume - grain absorption + mash-out volume = half my desired total volume into the boil kettle.
I drain around 2-3, sometimes 4-5 litres from the MLT and pour this back on top of the grain in the MLT. This recirculation is called "Vorlaufing". You're essentially setting or slightly compacting the grain bed inside the MTL so that it, as well as the stainless steel line, can filter the grain from sugary water now called "wort", as it exists the MLT.
When the recirculation becomes somewhat clear, the flow of wort is directed to collect in the boil kettle. The MLT is drained completely, this process is called "Lautering". The collected volume is called your "First Runnings". Your first runnings should be roughly half your desired pre-boil volume.
With the drain valve shut (LOL! Made that mistake more than once!), the MLT is filled with sparge (rinse) water. Since the grain bed is quite warm at this point, the sparge water doesn't need to be boiling. I find around 185F results in a grain bed temp of 170'ish; perfect for dissolving remaining sugars into the water solution. This quantity of sparge water is equal to roughly the second half of your total desired pre-boil volume. The mash won't really absorb much more at this point. Stir the mash well. Recirculate (again) and drain the MLT (again). This is called your "Second Runnings".
I have found that if I split my second runnings in two, adding the sparge water in two parts with another good stir and a third recirculation in between, my extraction efficiency jumps about 5%. If you think this more bother than it's worth, add an extra handful or two of malt to your grain bill.
That's it! Easy stuff. Cheap, low tech and efficient... that's how I role.
You can watch Don complete the process: Here
Wednesday, May 16, 2012
Favorites - SNPA Clone
(Sierra Nevada Pale Ale Clone)
American Pale Ale (10A)
Notes
Originally found on Hoptomology, I was immediately drawn to the recipe's simplicity. Having no Perle or Magnum, I had to make do with "internet accepted" subs. In went Columbus for bittering and Challenger at the 30 minute flavour/bittering charge. I was very pleased with the results.
Fermentation went very well. Even without a secondary, brew bottled very clear. Aroma wasn't "slap you in the face", but noticeable. Overall the beer was incredibly balanced, flavourful and very easy to drink. I was amazed this simple recipe could provide such a pleasing brew. KISS in full effect! Will make again (soon).
Water (City tap water treated with Campden)
Gypsum, Calcium Chloride and Epsom Salt added
Mash
Single infusion, 60 minutes (153F)
Mash-out (170F) , double batch sparge, collected ~30L into the boil kettle
American Pale Ale (10A)
Notes
Originally found on Hoptomology, I was immediately drawn to the recipe's simplicity. Having no Perle or Magnum, I had to make do with "internet accepted" subs. In went Columbus for bittering and Challenger at the 30 minute flavour/bittering charge. I was very pleased with the results.
Fermentation went very well. Even without a secondary, brew bottled very clear. Aroma wasn't "slap you in the face", but noticeable. Overall the beer was incredibly balanced, flavourful and very easy to drink. I was amazed this simple recipe could provide such a pleasing brew. KISS in full effect! Will make again (soon).
Recipe Type: All Grain
Yeast: Fermentis Safale US-05
Yeast Starter: Nope
Additional Yeast : Nope
Batch Size (Post Boil): 26L
Original Gravity: 1.053
Final Gravity: 1.011
IBU: 35.7
Boiling Time (Minutes): 65
Colour (SRM): 6.5
Primary Fermentation (# of Days & Temp): 15 @ 68F
Secondary Fermentation (# of Days & Temp): N/A
Conditioning [Bottle] (# of Days & Temp): 21 @ 68F
Ingredients
Yeast: Fermentis Safale US-05
Yeast Starter: Nope
Additional Yeast : Nope
Batch Size (Post Boil): 26L
Original Gravity: 1.053
Final Gravity: 1.011
IBU: 35.7
Boiling Time (Minutes): 65
Colour (SRM): 6.5
Primary Fermentation (# of Days & Temp): 15 @ 68F
Secondary Fermentation (# of Days & Temp): N/A
Conditioning [Bottle] (# of Days & Temp): 21 @ 68F
90.9% Canadian 2-Row (OiO)
09.1% Crystal 110 (Muntons)
19.1 IBU Columbus @ 60 min
10.5 IBU Challenger @ 30 min
06.1 IBU Cascade @ 10min
57g Cascade @ Flame-out
09.1% Crystal 110 (Muntons)
19.1 IBU Columbus @ 60 min
10.5 IBU Challenger @ 30 min
06.1 IBU Cascade @ 10min
57g Cascade @ Flame-out
Water (City tap water treated with Campden)
Mash
Single infusion, 60 minutes (153F)
Mash-out (170F) , double batch sparge, collected ~30L into the boil kettle
Favorites - "Trick or Treat"
(Halloween Pumpkin Ale)
Spice, Herb, or Vegetable Beer (21A)
Notes
Water (City tap water treated with Campden)
No Salt additions
Mash
Single infusion, 60 minutes (154F). Pumpkin added directly to mash. I mashed it up like potatoes first.
Mash-out (170F) , double batch sparge, collected ~30L into the boil kettle
Spice, Herb, or Vegetable Beer (21A)
Notes
A Christmas 2011 submission to my local homebrew club exchange, I'll let the feedback speak for itself...
"Nice head. Dark brown colour. good mix of spice and pumpkin aroma. Overall its a very fin balance of malts, pumpkin and spices. So far this is the best pumpkin ale I have tried. Well done."
"Nice subtle pumpkin aroma, nice spice profile with the nice moderate pumpkin flavour. Less body than expected, so pumpkin was really nice, but a bit light on malty supporting flavours. Really tasty pumpkin pie beer! Light body actually makes it easy drinkin'. Nice fruity flavour, in the good way. Actually, being such a light body, this is a pumpkin beer I could sit down and drink a few."
"Very nice inviting aroma. Nice carbonation, just enough. Velvety mouth feel which I enjoyed very much. Low spice blend flavor BUT goes really well with the style, actually I love your spice tone, subtle but all there. No aftertaste and no off flavor detected. Low head retention but doesnt affect the quality of the beer. Great beer very nice job Craig! That's a keeper! DELICIOUS!"
Recipe Type: All Grain
Yeast: Bottle Harvested Pacman (Rogue Brewery)
Yeast Starter: Nope
Additional Yeast : Nope
Batch Size (Post Boil): 26L
Original Gravity: 1.054
Final Gravity: 1.013
IBU: 34.4
Boiling Time (Minutes): 65
Colour (SRM): 13
Primary Fermentation (# of Days & Temp): 7-10 @ 68F
Secondary Fermentation (# of Days & Temp): 7-10 @ 68F
Conditioning [Bottle] (# of Days & Temp): 21 @ 68F
Ingredients
"Nice head. Dark brown colour. good mix of spice and pumpkin aroma. Overall its a very fin balance of malts, pumpkin and spices. So far this is the best pumpkin ale I have tried. Well done."
"Nice subtle pumpkin aroma, nice spice profile with the nice moderate pumpkin flavour. Less body than expected, so pumpkin was really nice, but a bit light on malty supporting flavours. Really tasty pumpkin pie beer! Light body actually makes it easy drinkin'. Nice fruity flavour, in the good way. Actually, being such a light body, this is a pumpkin beer I could sit down and drink a few."
"Very nice inviting aroma. Nice carbonation, just enough. Velvety mouth feel which I enjoyed very much. Low spice blend flavor BUT goes really well with the style, actually I love your spice tone, subtle but all there. No aftertaste and no off flavor detected. Low head retention but doesnt affect the quality of the beer. Great beer very nice job Craig! That's a keeper! DELICIOUS!"
Recipe Type: All Grain
Yeast: Bottle Harvested Pacman (Rogue Brewery)
Yeast Starter: Nope
Additional Yeast : Nope
Batch Size (Post Boil): 26L
Original Gravity: 1.054
Final Gravity: 1.013
IBU: 34.4
Boiling Time (Minutes): 65
Colour (SRM): 13
Primary Fermentation (# of Days & Temp): 7-10 @ 68F
Secondary Fermentation (# of Days & Temp): 7-10 @ 68F
Conditioning [Bottle] (# of Days & Temp): 21 @ 68F
53.3% Canadian 2-Row (OiO)
25.3% Roasted Pumpkin (2h @ 300F or until soft and caramelized)
09.3% Light Munich (Weyermann)
06.7% Crystal 110 (Muntons)
03.3% CaraFoam (Weyermann)
02.0% Chocolate Malt (Muntons)
27.6 IBU Warrior @ 60 min
07.0 IBU Mt. Hood @ 20 min
1.0 tsp ground Nutmeg @ 5min
0.5 tsp Cloves @ 5 min
1.25 tsp ground Cinnamon @ 5 min
0.5 tsp ground All Spice @ 5 min
6(ea) All Spice Berries @ 5 min
25.3% Roasted Pumpkin (2h @ 300F or until soft and caramelized)
09.3% Light Munich (Weyermann)
06.7% Crystal 110 (Muntons)
03.3% CaraFoam (Weyermann)
02.0% Chocolate Malt (Muntons)
27.6 IBU Warrior @ 60 min
07.0 IBU Mt. Hood @ 20 min
1.0 tsp ground Nutmeg @ 5min
0.5 tsp Cloves @ 5 min
1.25 tsp ground Cinnamon @ 5 min
0.5 tsp ground All Spice @ 5 min
6(ea) All Spice Berries @ 5 min
Water (City tap water treated with Campden)
Mash
Single infusion, 60 minutes (154F). Pumpkin added directly to mash. I mashed it up like potatoes first.
Mash-out (170F) , double batch sparge, collected ~30L into the boil kettle
Techniques - Brew Software
I use Strange Brew for recipe design, mash calculations and inventory control:
http://strangebrew.ca/
For water chemistry and pH estimations, I use the EZ Water Calculator:
http://www.ezwatercalculator.com/
For accurately measuring and estimating bottle priming carbonation levels, Kaiser Carbonation Calculator:
http://braukaiser.com/documents/Kaiser_carbonation_calculator_metric.xls
http://strangebrew.ca/
For water chemistry and pH estimations, I use the EZ Water Calculator:
http://www.ezwatercalculator.com/
For accurately measuring and estimating bottle priming carbonation levels, Kaiser Carbonation Calculator:
http://braukaiser.com/documents/Kaiser_carbonation_calculator_metric.xls
(My) Low Tech Brewery
Converted 48qt cooler
(article to come maybe?)
Basically a Coleman camping cooler with a stainless steel toilet supply line, some 7/16" vinyl tube and a picnic valve.
Pots 34L, 18L, 10L
Really you just need the 34L pot. I use the smaller two for heating strike and sparge water. The 34L pot for my full volume boil.
Cast iron propane burner
Came with the 34L pot as part of a Turkey Fryer kit.
Corona grain (corn) mill
The cheapest grain mill out there! Tons on eBay. Requires lots of fine tuning but once set, provides a decent crush. No stuck sparges yet.
Plastic 29L primary w/ air-lock
Any food grade plastic pail will do. Larger is better, head-space needed to accommodate krausen during primary stage of fermentation.
Glass 23L secondary w/ air-lock
Nice to have but not required for basic ales. You can get away with a longer primary and then straight to bottle. I use a secondary when dry-hopping or conditioning beer.
Auto-siphon w/ bottle filler
After struggling with a siphon once, I quickly bought an auto-siphon. I believe this is only piece of brewing equipment that I actually bought new! The bottle filler required if you choose to bottle condition your beers. I can't afford kegging.
Bottle Tree w/ Ferrari Vinator
Thanks Kevin! A really usefully, albeit unnecessary, tool when bottling. The Vinator makes bottle sanitizing a dream.
Hydrometer w/ turkey baster
Determines Original gravity, Final Gravity (ie alcohol content). The baster is to draw samples from the fermentation vessel. Cheaper than a wine thief.
Thermometer
Needed to monitor strike water, mash temps, mash-out and sparge temps.
Immersion wort chiller
25ft of flexible 3/8" copper refrigeration tubing. Bends made by coiling tube around a paint can. Stainless clamps, vinyl tubing and a garden hose connector complete the piece. Needed to quickly cool the wort post-boil.
Calibrated measuring bucket
Very high-tech piece. 23L plastic bucket with a masking tape strip down the side. Using a measuring cup, made a mark on the tape after each 2L addition. I use this bucket to measure out strike and sparge water. Also doubles as my bottling bucket.
Digital scale
Ok, I lied, I bought this one new (on sale) as well. I use it to measure out grains and hops for my recipes.
(article to come maybe?)
Basically a Coleman camping cooler with a stainless steel toilet supply line, some 7/16" vinyl tube and a picnic valve.
Pots 34L, 18L, 10L
Really you just need the 34L pot. I use the smaller two for heating strike and sparge water. The 34L pot for my full volume boil.
Cast iron propane burner
Came with the 34L pot as part of a Turkey Fryer kit.
Corona grain (corn) mill
The cheapest grain mill out there! Tons on eBay. Requires lots of fine tuning but once set, provides a decent crush. No stuck sparges yet.
Plastic 29L primary w/ air-lock
Any food grade plastic pail will do. Larger is better, head-space needed to accommodate krausen during primary stage of fermentation.
Glass 23L secondary w/ air-lock
Nice to have but not required for basic ales. You can get away with a longer primary and then straight to bottle. I use a secondary when dry-hopping or conditioning beer.
Auto-siphon w/ bottle filler
After struggling with a siphon once, I quickly bought an auto-siphon. I believe this is only piece of brewing equipment that I actually bought new! The bottle filler required if you choose to bottle condition your beers. I can't afford kegging.
Bottle Tree w/ Ferrari Vinator
Thanks Kevin! A really usefully, albeit unnecessary, tool when bottling. The Vinator makes bottle sanitizing a dream.
Hydrometer w/ turkey baster
Determines Original gravity, Final Gravity (ie alcohol content). The baster is to draw samples from the fermentation vessel. Cheaper than a wine thief.
Thermometer
Needed to monitor strike water, mash temps, mash-out and sparge temps.
Immersion wort chiller
25ft of flexible 3/8" copper refrigeration tubing. Bends made by coiling tube around a paint can. Stainless clamps, vinyl tubing and a garden hose connector complete the piece. Needed to quickly cool the wort post-boil.
Calibrated measuring bucket
Very high-tech piece. 23L plastic bucket with a masking tape strip down the side. Using a measuring cup, made a mark on the tape after each 2L addition. I use this bucket to measure out strike and sparge water. Also doubles as my bottling bucket.
Digital scale
Ok, I lied, I bought this one new (on sale) as well. I use it to measure out grains and hops for my recipes.
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