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)

Batch 52: Blue Bench Blonde Ale

Recipe Type: All Grain
Yeast: WLP001
Yeast Starter: Yeast Cake from Batch 50
Batch Size (Gallons): 8 (8 gallon boil, 6.5 fermentation topped up at kegging)
Original Gravity: 1.066
Final Gravity:
IBU: 25
Boiling Time (Minutes): 60
Color: 5.5
Primary Fermentation (# of Days & Temp):
Secondary Fermentation (# of Days & Temp):

8# 2-row
8# Maris Otter
4oz C60
4oz Melanoiden

1oz Aurora (10%) 60 min
1oz Aurora (10%) 10 min

1 Whirlfloc

1 tsp Gypsum per 5gal hot liquor (3tsp Gypsum)

BrewPal instructions were 170* for 1.5 qt/gal mash at 150. I heated water to 175*, we mashed in and hit a 152* initial mash temp. I’m leaving it without foil top in the tun (~4 in headspace) to see if we can get the temp to drop over the course of the mash. Mash ended at 149* (90 minute mash, due to intervening breakfast)

first 4 gallons of run-off 1.064 at 131* (corrected to 1.077). second 4 gallons 1.020 at 136* (corrected to 1.034)

came into about 6.5 gallons

Posted July 13, 2015 by fbarrett in Uncategorized

Batch 51: Shichimi Saison

Recipe Type: All Grain
Yeast: WLP565
Yeast Starter: no, but used 2 vials
Batch Size (Gallons): 8 gallon
Original Gravity:
Final Gravity:
IBU:
Boiling Time (Minutes): 60
Color:
Primary Fermentation (# of Days & Temp):
Secondary Fermentation (# of Days & Temp):

grain

hops

1 Whirlfloc

1 tsp Gypsum per 5gal hot liquor (3tsp Gypsum)

0.5oz shichimi

 

need to find notes on this one

Posted July 13, 2015 by fbarrett in Uncategorized

Batch 50: Zeus IPA

Recipe Type: All Grain
Yeast: WLP001
Yeast Starter: .75L starter from 1L starter of DME and one vial of WLP001
Batch Size (Gallons): 7.5
Original Gravity: 1.065
Final Gravity:
IBU: ?56
Boiling Time (Minutes): 60
Color: 11
Primary Fermentation (# of Days & Temp):
Secondary Fermentation (# of Days & Temp):

12# Maris Otter
4# German Pilsner
1.5# Rye
12oz C120
12oz Torrified Wheat

28g CTZ FWH
28g CTZ 15 min
28g CTZ 10 min (+ whirlfloc)
28g CTZ 5 min
56g CTZ whirlpool (after chill to 180º)

I had intended to brew this with 12oz C60, but I accidentally added 12oz of C120 instead. Whelp … let’s see how it goes!

Mashed in with 6.15 gal filtered water at 163*, 5tsp gypsum. Started ~151* at 9:15a and 9:45a, 10:15a

UPDATE 10/1/15: this is tasty, but a tiny bit too sweet and not bitter enough to balance it out. Maybe in the future use half/half (MO/2row)? maybe no C120 (which was a mistake anyway)?

Batch 49: Barrett’s Barleywine

Recipe Type: All Grain
Yeast: WLP090
Yeast Starter: .75L starter from 1L starter of DME and one vial of WLP090
Batch Size (Gallons): 5.5
Original Gravity: 1.08
Final Gravity: 1.008 (est 10.1% ABV)
IBU: ?60
Boiling Time (Minutes): 90
Color: 17L
Primary Fermentation (# of Days & Temp): 34 days/60-70º
Secondary Fermentation (# of Days & Temp): n/a

15# Maris Otter
2# C60
1# Rye

28g Aurora FWH
56g Aurora 60 min
28g Aurora whirlpool

2.5tsp gypsum in hot liquor

supposed to mash in 5.5-6 gal at 163* to hit target of 150*, but I forgot to preheat the mashtun … mashed in with water at 167*, evened out to about 149* at 45 minutes into the mash

huge blowout during fermentation, capped with a small mason jar and left it for the entire fermentation

UPDATE 10/1/15 – been tasting a bottle here and there, and it is shaping up to be a big winner. Gotta do this one again, AS-IS. Let’s see how it ages.

UPDATE 5/22/17 – accidentally opened one of few remaining bottles (maybe 2 left?), and it …. is … incredible.

Batch 47: Raging Irish Red!

Recipe Type: All-Grain
Yeast: S-04
Yeast Starter: No (1 packet used)
Batch Size (Gallons): 5.5 gallons
Original Gravity: 1.054
Final Gravity: 1.006
IBU: ??
Boiling Time (Minutes): 60
Color:  ??
Primary Fermentation (# of Days & Temp):

8# German Pils
1# CaraAroma
0.5# Melanoidin

0.5oz Aurora 10.3% 60 min
0.5oz Aurora 10.3% 30 min
1oz Aurora 10 min
1oz Aurora 1 min

15 min whirlfloc

1 min 2 tsp spruce essencex

mashed in with 4gal water at 165* to target 150*
added 0.5tsp gypsum to mash

yielded ~2.5 gal, added an additional 4 gal to sparge

Fermented out for a month, kegged, force carbed, tasted like pinesol 🙁 Tasted again in May, tasted less like pinesol 🙁 gonna give this one some time.

Batch 46: Hon Common (Baltimore “California” Common)

Recipe Type: All-Grain
Yeast: WLP810
Yeast Starter: Saved from 1L starter from 1L starter from original vial used in Batch 31
Batch Size (Gallons): 5.5 gallons
Original Gravity: 1.054
Final Gravity: 1.006 (6.3% est ABV)
IBU: 35
Boiling Time (Minutes): 60
Color: 11 L
Primary Fermentation (# of Days & Temp):

10# Vienna Malt
1# C60

0.8oz Super Styrian (Aurora; 10.3%) 60 min
0.4oz Super Styrian 30 min
0.6oz Super Styrian 0 min

Based on Yooper’s earlier recipe (http://www.homebrewtalk.com/f63/california-common-anchor-steam-clone-extract-ag-54301/), substituting Vienna malt for 2-row, and Super Styrian (Aurora) Hops for Northern Brewer (trying to equate hop additions to IBUs listed for each addition in Yooper’s recipe).

I let the kettle temperature for the strike water reach 174 (real strike target was 165), then opened the kettle valve to slowly add hot water as I added grain, so that the mash tun filled with water and grain as I stirred slowly when mixing and adding. Just a few small dough balls. I was worried that it would be too hot, so at one point I added about a half or full quart of room-temp water to the mash as I was building it. Mashed in at my target of 152*, final temperature was 151*

UPDATE 1/16/15 – took a sample, it is hazy but beginning to clear, fruity, malty, and quite tasty!!! Definitely a lager.