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.
Recipe Type: All-Grain
Yeast: WLP862
Yeast Starter: No (1 vial used)
Batch Size (Gallons): 5.5 gallons
Original Gravity: ? 1.056 ?
Final Gravity: 1.007 (6.43% est. ABV)
IBU: 50?
Boiling Time (Minutes): 60
Color: 7
Primary Fermentation (# of Days & Temp):
7.5# Munton’s Pearl
3.5# German Pils
1# Rye
0.5# C60
0.5# Torrified Wheat
2oz CTZ (17.5%) 10min
0.5oz CTZ (15.5%) 5min
0.5oz Simcoe (10.3%) 5min
0.5oz CTZ (15.5%) 1min
0.5oz Simcoe (10.3%) 1min
Whirlfloc 10min ** FORGOT THE WHIRLFLOC
2.5 tsp of Gypsum in 10 gallons of prep water
7 gallons of wort pulled off at 1.045 (1.031 at 137*)
Chilled to about 65* then pitched yeast. Collected a little more than expected (didn’t boil off as much as expected) … got probably 6 gallons in the carboy. I’m really hoping it stays in there, and that Cry Havoc stays true to form as a bottom-fermenter.
IPA!! Not sure I’ll dry hop it this time. I’ll be using Cry Havoc Yeast at low ale temps (low 60s, what I’m getting in my fermentation room), partially to try this yeast out and partially to generate a nice yeast cake for the following beer, which is slated to be a Vienna Lager. I’ll try to ferment that one lower, and “lager” it under the stairs in the back yard (horraaaay Winter!).
UPDATE 1/16/15 – hoppy fruit, maybe citrus? maybe not … a little mineral on the palate, but delicious 🙂
UPDATED May 2015 – I had try-hopped it with (I think) about an ounce of citra… bad idea. was delicious before, and the citra threw the whole thing off.
8# German Pils
1# Pale Chocolate
1# Roasted Barley
1# Oats
8oz C120
4oz OS Wheat
FWH 1oz Northern Brewer (stated 9.1%, probably lower due to age)
15min 1oz Northern Brewer
1.036 at 120*
1 # oats in 1 gallon water starting at *110 for at least 20 minutes (beta-glucan rest)
3tsp Gypsum total in 10 gallons of filtered prep water
mash ended up at 135* b/c of adding oat mash without heating it further. 1 gallon up to 200* after starting mash, brought mash to between 152-160*, mash came down to about 150* by end of mash
Chilled to below 70* (thank you November tap water), pitched one packet of S-05
OG: 1.058
added 2tsp Gypsum
11# Pearl Malt
8oz Torrified Wheat
4oz C60
90 minute boil
2 oz CTZ 10 min
1oz CTZ 5 min
1oz CTZ 1 min
Mash temp began at 152*, ended 148*
OG 1.060
UPDATE 10/8/14: KEGGED with 1oz Cole Hops (Cascade), force-carbed, FG = 1.007 (~7% ABV). After one day, lost pressure due to faulty poppet which was replaced from another keg, and I recarb’d. Delicious 🙂
Added 0.5tsp gypsum, ~1 tsp calcium carbonate to total volume of strike/sparge water
~3.75 gal water stopped at 165* (crept up to ~172 as it was sitting)
6# Pearl malt
1# Brown malt
12oz C60
12oz Pale Chocolate
4oz C120
mash temp at 156* to start, ending mash temp 152*
collected 6.5 gallons of wort
OG 1.044
UPDATE 10/8/14: KEGGED, FG came to 1.012 (higher than expected? abv est at 4.20%) force carbed … a bit darker and more roasty than I had intended, but definitely delicious! with some roasted barley and oats, this would make a fine stout. With a bit less color and roast, and some chai, this would be DELICIOUS (consider also: lactose).
The original recipe was scaled up to do 7.5 gallons, but I am pretty sure I yielded closer to 8.
Recipe Type: All-Grain
Yeast: WLP001 / S-04
Yeast Starter: No (1 vial and 1 packet used)
Batch Size (Gallons): 8 gallons
Original Gravity: 1.062
Final Gravity:
IBU: 17
Boiling Time (Minutes): 60
Color: 22
Primary Fermentation (# of Days & Temp):
15# Munton’s Pearl (14.5# munton’s pearl, .5# german pils)
1.5# C60
1.5# CaraAroma (subbed for Special B)
1.5oz German Hallertauer 60 min
0.5oz German Hallertauer 5 min
1oz Czech Saaz 5 min
5*15oz cans of Pumpkin, baked at 350* for 1 hour to caramelize
2.5 tbsp generic Target-brand pumpkin spice, 15 minutes
0.75# brown sugar 5 minutes
Cooled as much as possible, split between (2) 5 gallon carboys. One carboy got a vial of WLP001, the other got a packet of S-04.
UPDATE 10/2/14: tasted, waaaaaay too dry (wlp001 FG: 1.005, S-04 FG: 1.007), and the spices are both subtle and not in the ballpark. This is what we get for using generic pumpkin spice. McCormick forever!
Recipe Type: All-Grain
Yeast: WLP500
Yeast Starter: 1/2 yeast cake from Batch 38
Batch Size (Gallons): 5.5 gallons
Original Gravity: 1.072
Final Gravity: 1.009 (ABV: 8.6%)
IBU: 17
Boiling Time (Minutes): 60
Color: 20
Primary Fermentation (# of Days & Temp):
12# German Pilsner
1# C60
1# CaraAroma
1# D90 (at flameout)
1oz Northern Brewer (9.1 AAU)
2 large cans Libby 100% pure Pumpkin, baked 60 minutes at 350* added to mash
added 0.6# rice hulls
added 5gal water at ~163* to mash, ended up at 140*
took 6 cups thick wort to boil as a decoction, to get temps up.
1.5 tsp pumpkin spice at 15min
1.009 FG (8.6% ABV) tested Monday, Sept 1 !!! DELICIOUS, to the point of possibly being divine.
Recipe Type: All-Grain
Yeast: WLP500
Yeast Starter: 1/2 yeast cake from Batch 38
Batch Size (Gallons): 5.5 gallons
Original Gravity: 1.077 before D180, est 1.083 total OG after D180
Final Gravity: 1.011 (ABV: 10.1%)
IBU: 23
Boiling Time (Minutes): 60
Color: 22
Primary Fermentation (# of Days & Temp):
20# German Pilsner
1# Aromatic
8oz CaraAroma
1# D180 (as krausen fell)
1.5oz Northern Brewer (9.1 AAU)
added 7 gal water at 163*
added another 2 gal water at 163*
sparged with another 2 gal water at 170*
addition of 1 lb D180 syrup as the krausen fell, about 3-4 days after pitching the yeast.
1.011 FG, tested Monday, Sept 1 !!! Given the D180 addition, this gives us roughly 10% ABV. Clean, dark, subtly complex quad. I think it may age well.
My first dubbel, which will serve as a starter for next week’s beer (Christmas Quad and Pumpkin Dubbel), I present: Dubbel or Nothin
Copious notes taken (though not necessarily followed) on the topic of and recipes for Dubbels from Zymurgy and a smattering of HBT recipes 🙂
10# Pearl Malt (2-row)
1# Aromatic
1# CaraAroma
0.5# C60
1# D90 (10 minutes left)
1oz Northern Brewer (9.1% leaf) 60 minutes
whirlfloc @ 10 minutes
WLP500
O.G. 1.070 @ ~80* 🙂 ~6 gallons taken
no water additions, but filtered tap water
used a reflectix jacket (double layered) around the BK, and used my faucet/screen for the first time!
Filled the 5-gallon red cooler with grain and mash liquor. First addition: 3.75 gal 163* water, in a few portions (3.25 gal, then .25 gal at a time from the stove). lots of dough balls to break up. Mash held steady for just over an hour at 147*. Checked conversion with iodine before sparge and lauter 🙂
drew off first runnings, added 2.1 gal boiling water to get to 170 (mash out), then added an additional 3 gal water at 170* to get to final volume.
Brewer’s friend’s efficiency calculator says I got 85% efficiency on this one!!!! Woohoo!!
UPDATE 8/4/14: Krausen has been high since Sunday morning, bubbling away in frothy Belgian goodness 🙂
UPDATE 9/1/14: FG 1.012 (8% ABV) strong banana nose, but less banana nose than a month ago! Little to no banana taste, let’s hope it ages well 🙂
2.5 gallon batch, 1 vial of WLP001
added 2.5 tsp gypsum to filtered water
crushed grain 2 nights beforehand:
6# munton’s pearl malt
8oz rye
2oz C60
2oz Caraaroma
mashed in with 2.5g water at 165*, mash began at 151* at 7:21p, at 8:53p, 146*, first sparge started
second sparge, ~2.125g 171* water
collected ~3.25g wort
1.040 at 132*
it took No Time At All to take 2-2.5g of liquor to mash temps with the stove assisted by both heat sticks
started wort in the kettle at 9:51 (microwave time)
added 1oz CTZ, 1oz Simcoe with 10 minutes left
added 1oz Willamette from Organarchy, 0.5oz CTZ at flameout
OG 1.065, finished Friday night
Healthy fermentation on Saturday eve, though I’m a little worried it’s too hot … temp strip says high 70s
UPDATE 8/17/14
kegged this a few days ago with 1oz of Organarchy Willamette hops, FG reading about 1.011 (yielding ~7%abv). Force carbonated at ~27psi since Friday (today is Sunday night), might fine and tasty! Rocky light tan head, complex malt, a little bit of rye spice, and some prominent bitter. Floral on the end, quite an interesting brew 🙂 I’m a bit surprised at the depth of color from only 2oz Caraaroma, 2oz C60.