Batch 62: Extra Special Bitter

Recipe Type: All Grain
Yeast: Nottingham
Yeast Starter: 1L starter from 1 packet
Batch Size (Gallons): 10
Original Gravity: 1.059
Final Gravity: 1.012
IBU: ~50?
Boiling Time (Minutes): ~75
Color: ~12-17 SRM?
Primary Fermentation (# of Days & Temp):
Secondary Fermentation (# of Days & Temp):

?16# Maris Otter (18# intended)
2# C60

2.5oz Nugget 60min

Fresh hops: 1/2 of a 2 gallon bucket of fresh CTZ hops from the plant out front, as a hop-stand after cooling the wort to ~180˚

1 Whirlfloc, 15 min

We took a trip to Nepenthe (and a short stop at Union) during mash, so we ended up mashing for about 1:45. The thermometer was a little on the hot side when we opened up to sparge (near 158˚), hotter than I had hoped for. We also ended up boiling a little longer than I had expected to.

We also realized as we were pitching that we had left behind 1-2# of grain, which was all very likely base malt since it was at the end of the crush. Whoops!

Thursday, 9/29: FG is 1.012 (6.2% ABV)

Posted September 19, 2016 by fbarrett in Crystal 60L, CTZ, ESB, Maris Otter, Nottingham, Nugget

Batch 61: Pumpkin Dubbel 2016!

To be entered into the homebrew competition for the 2016 Baltimore Craft Beer Festival 🙂

Recipe Type: All-Grain
Yeast: WLP500
Yeast Starter: 1L and 0.5L starters from two separate pure pitch packs
Batch Size (Gallons): 10.5 gallons
Original Gravity: 1.075 (+0.064 w/ D90 ≈ 1.081)
Final Gravity:
IBU: ~25
Boiling Time (Minutes): 75
Color:
Primary Fermentation (# of Days & Temp):

18# Maris Otter
6# German Pilsner
2# C60
2# CaraAroma
2# D90 (after krausen falls)

2oz Northern Brewer (7.8 AAU)

(6) 16oz Organic Pumpkin packages and (1) Libby’s 15oz pumpkin can (111 oz) bated at 350* for 60 minutes

half of the pumpkin (roughly) went into the mash, half into the pot

1# rice hulls

Mashed in 10gal water at ~163*, ended up somewhere around 146* mash temp

3 tsp pumpkin spice at 15 min

Sunday 9/25: pitched one package of D-90 in each carboy

Thursday 9/29: FG 1.010 in each carboy (9.6%) Woot!!

Batch 60: 90th Birthday Blonde Ale

Recipe Type: All Grain
Yeast: WLP090 San Diego Super
Yeast Starter: 1 yeast cake from batch #59
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: 1.0
IBU: 17
Boiling Time (Minutes): 90
Color: 2.5
Primary Fermentation (# of Days & Temp): room temp 8 days, then keg, cold crash & carb
Secondary Fermentation (# of Days & Temp):

7# German Pilsen
2.5# German Wheat Malt

Starting Gravity: 1.039

0.5oz Cascade – 60 min
0.5oz Cascade – 15 min
0.5oz Cascade – FO

1 Whirlfloc – 10 min

Made for my father’s 90th birthday 🙂 easy drinking beer. Happy Birthday, Dad!

Batch 59: NDWSHE Wheat Wine

16# German Wheat Malt

14# German Pilsner

1# C60

2oz Nugget FWH

1 whirlfloc

90 minute boil

8 gal recovered

yeast cake from one carboy from batch 58 (WLP090)

 

The taste upon racking to secondary was divine. The final product was estery, bitter, and a product of some very, very unhappy yeast. Need to brew this again with as much of the happiest yeast I can find.

 

Batch 58: Ceci ne hop

Recipe Type: All Grain
Yeast: WLP090 San Diego Super
Yeast Starter: 1.5L (split between two carboys)
Batch Size (Gallons): 10
Original Gravity: 1.060
Final Gravity:
IBU: 44
Boiling Time (Minutes): 120
Color: 6.5
Primary Fermentation (# of Days & Temp): room temp 14 days
Secondary Fermentation (# of Days & Temp):

15# German Pilsen
5# German Wheat Malt
1# C60

2oz Nugget – 60 min

0.5oz Cascade – 15 min
0.5oz CTZ – 15 min
0.5oz Nugget – 15 min

0.5oz Cascade – 10 min
0.5oz CTZ – 10 min
0.5oz Nugget – 10 min

0.5oz Cascade – 5 min
0.5oz CTZ – 5 min
0.5oz Nugget – 5 min

2oz Cascade – FO

1 Whirlfloc – 10 min

Batch 57: JungleDrew Dunkelweizen

Shout out to Drew for helping me Brew 🙂 the kids have dubbed him “JungleDrew”, and so goes his namesake beer.

Recipe Type: All Grain
Yeast: WLP300 Hefeweizen Ale Yeast
Yeast Starter: 1L
Batch Size (Gallons): 5.5
Original Gravity: 1.054
Final Gravity: 1.010
IBU: 22
Boiling Time (Minutes): 60
Color: 20
Primary Fermentation (# of Days & Temp): room temp 14 days
Secondary Fermentation (# of Days & Temp): n/a

6# German Wheat Malt
3# Munich (light)
2# German Pilsner
1# CaraAroma
2oz Carafa II (spc)

0.5oz Nugget – 60 min

1 Whirlfloc – 10 min

Mashed in a little too hot, was reading ~156* at 30 minutes (half-way through the mash)

Bottled 56 bottles on Saturday, 4/9/16

Batch 56: Bucket Bottom Stout

Just what I had at the bottom of the grain buckets 🙂

Recipe Type: All Grain
Yeast: WLP004 Irish Ale Yeast
Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1.058
Final Gravity: 1.016
IBU: 43
Boiling Time (Minutes): 60
Color: 35
Primary Fermentation (# of Days & Temp): room temp 14 days
Secondary Fermentation (# of Days & Temp):

4.5# 2-row
1# Maris Otter
1.5# Rye
.75# Roasted Barley
1.5# Pale Chocolate
1# Flaked Oats (instant oats from Mill Valley)

8g CTZ – 60 min
14g Aurora – 60 min
14g Auroroa – 10 min

1 Whirlfloc – 10 min

Mashed in at 149* (9:40am)

nice beautiful full bodied toasty and chocolate. Sarah says smokey.

Batch 55: Little Foot Session IPA

Recipe Type: All Grain
Yeast: WLP001 in 3.5 gal, 1pk Nottingham in 3.5 gal
Yeast Starter: No
Batch Size (Gallons): 7 (8.5 gallon boil)
Original Gravity: 1.044
Final Gravity:
IBU: 43
Boiling Time (Minutes): 60
Color: 4 SRM
Primary Fermentation (# of Days & Temp):
Secondary Fermentation (# of Days & Temp):

5# 2-row
5# Maris Otter
1# Torrified Wheat

0.5oz Citra 15, 10, 5, 0 min
o.5oz CTZ 15, 10, 5, 0 min

1 Whirlfloc

OG 1.025 @ 138º (1.039 corrected)

2tsp Gypsum
1tsp CaC02

Great brew day with Dr. Patrick Finan and David (Patrick’s neighbor). After we crushed the grain and brought it upstairs, but before we mashed in, Zachary began mixing the grain with his hands …. and then his foot. Hence the name.

Batch 54: Pumpkin Dubbel 2015

Recipe Type: All-Grain
Yeast: WLP500
Yeast Starter: none (used 2 vials, 1 per carboy)
Batch Size (Gallons): 8 gallons (split into 2 carboys)
Original Gravity: 1.062
Final Gravity: 1.006 (estimated 1.072 after addition of D90, giving ABV ~ 9%)
IBU: 23
Boiling Time (Minutes): 75
Color:  23
Primary Fermentation (# of Days & Temp):

9.5# German Pilsner
5.5# 2-row
1.25# C60
1.25# CaraAroma
2# D90 (at flameout)

34 grams Super Styrian (Aurora; 10% AAU)

2 large cans Libby 100% pure Pumpkin, baked 60 minutes at 350* added to mash

added 0.6# rice hulls

added 6gal water at ~175* to mash, ended up at 149*

2 tsp McC pumpkin spice at 10min

….. vanilla in secondary? hmmm ….. don’t need it, it’s …. DELICIOUS ON IT’S OWN! Spice isn’t super prominent, but I like that. Balanced, dark, full, delicious. Did I mention it’s tasty?

Batch 53: Stout!

Recipe Type: All Grain
Yeast: WLP001
Yeast Starter: Yeast Cake from Batch 52
Batch Size (Gallons): 7 (7 gallon boil, 2 gal wort added mid-boil)
Original Gravity: 1.049
Final Gravity: 1.070
IBU: 32
Boiling Time (Minutes): 90
Color:
Primary Fermentation (# of Days & Temp):
Secondary Fermentation (# of Days & Temp):

7# 2-row
7# Maris Otter
2# Pale Chocolate
1# Flaked Oats
12oz Roasted Barley
8oz C120
2oz Carafa II (DH)

1oz CTZ (15%) 60 min
0.5oz CTZ 15 min

1 Whirlfloc

Strike water 170, got to a mash temp of about 148* (a little lower than I wanted). Began boil with 7 gallons, added 2 gallons 30 minutes in to top it off, boiled 90 minutes total to make sure to give the 2 gallon top-off enough time to boil out, and I figured this would also possibly caramelize some sugars and make a slightly less fermentable wort. Got about 3+ gallons into each of two carboys.

Update 10/1/15: at least a month ago, I kegged half and topped off with water. The verdict (Sarah and Drew) after tasting the carboy sample and then the carb’d keg was that I shouldn’t top off the other half. My thoughts now include: don’t use MO next time, and cut back on the C120.

 

Update 10/18/15: bottled, yielded 31 bottles, weighing in at >8.5% abv (FG 1.007)