Batch 94: Vienna Lager

Recipe Type: All Grain
Yeast: WLP830
Yeast Starter: worked up from .5L to 2L starter
Batch Size (Gallons): 5
Original Gravity: 1.047
Final Gravity: 1.006 (5.4% ABV)
IBU: 25
Boiling Time (Minutes): 60
Color: 9.5
Primary Fermentation (# of Days & Temp): 63° first day, 56° second day
Secondary Fermentation (# of Days & Temp):

5# Vienna
4# Munich
2# Maris Otter
0.5# C60

1oz German Hallertau (3.8%) – FWH
1oz German Hallertau (3.8%) – 30 min
1 whirlfloc – 10min

Brewed 9/26, by 9/27 it was down to 63°, 9/28 it was 56°, both days bubbling away lazily 🙂 leveled-out at about 51º

Taken out on 10/25 for a diacetyl rest, got up to ~70º

Returned to the lagering tank on 10/29 where it sat at around 41º until kegging on 11/24. It entered the keg CLEAR AS A BELL, with rich malt and caramel notes, and absolutely FABULOUS

Posted September 28, 2020 by fbarrett in Uncategorized

Batch 93: Love is the law, love under hops

I’m now trying to fill the fridge for the winter. We have the prospect of a Belgian Dubbel (previous batch), some very dark and spiced ale (coming soon to a beer blog near you), a Vienna Lager (also coming soon), and Sarah and I loved Batch 91 so much (my first attempt at a NEIPA), that we thought we should do another. Slightly different grain bill than #91 (due to lack of flaked barley on hand), and I didn’t make a started this time. And I cleaned the heating element this time so hopefully I will avoid the subtle and unreliable but occasionally present roasted/toasted/smoked flavor that accompanied #90 and #91. Finally, since this was the 93rd batch, I thought I’d give a shoutout to my Thelemite friends, wherever they may be.

Recipe Type: All Grain
Yeast: WLP066
Yeast Starter: 1 liquid yeast pack, no starter
Batch Size (Gallons): 5
Original Gravity: 1.043 (might have had an inadequate crush)
Final Gravity: 1.0
IBU: 20?
Boiling Time (Minutes): 90 (boiled a bit more to compensate for collecting too much wort)
Color: 3?
Primary Fermentation (# of Days & Temp):
Secondary Fermentation (# of Days & Temp):

10# Maris Otter
1# flaked oats

whirlpool for 15 minutes (started at 177°)
– 2oz Motueka
– 2oz Citra

after 15 minute whirlpool, it took another hour or so to get it down temp and into a carboy. Was high 90s when transferred to carboy, and I waited overnight before pitching the yeast. One pack of yeast pitched the next morning (9/20) but the wort was completely still the following morning (9/21), so I pitched a second pack of yeast.

Dry hop additions after 2 days (9/22), 6 days (9/26), and 9 (9/29) days into fermentation
– 1oz Citra
– 1oz Motueka

Batch 92: Dubbel the demand

I put out a call to Twitter, and the good people of the interwebs voted that I should brew a Belgian Dubbel next 🙂

https://twitter.com/FredBarrettPhD/status/1299136363770646528?s=20

So, here we are. I’m using a hybrid of a number of recipes, including the Ommegang Abbey Dubbel at Homebrewtalk.com (https://www.homebrewtalk.com/threads/ommegang-abbey-dubbel.207079/), my first dubbel (http://home.kimusubi.net/beer/?p=348), and the dubbel recipe in Mosher’s Radical Brewing (https://www.amazon.com/Radical-Brewing-Recipes-World-Altering-Meditations/dp/0937381837)

Recipe Type: All Grain
Yeast: WLP550
Yeast Starter: 0.5L starter on stir plate, pitched 2 days after starting
Batch Size (Gallons): 5
Original Gravity: 1.05
Final Gravity: 1.02 (dry!? wow)
IBU: ~30
Boiling Time (Minutes): 60
Color: ~20 SRM
Primary Fermentation (# of Days & Temp):
Secondary Fermentation (# of Days & Temp):

5# 2-row
3.5# Munich
1# Special B
1# Aromatic
1# D90

1oz Northern Brewer (FWH)

Easy boil, added whirlfloc @ 15 minutes, D90 at flameout, chilled with the immersion chiller, transferred to carboy @ 90° (tap water is warm today), and then put the carboy in a waterbath to cool it down before pitching.

2 weeks later (9/20), I tested, and it seems like it’s going to be bone dry (1.002, 6.3% ABV), but lots of bubblegum, some spice, and delicious!!

Batch 91: Motueka NEIPA

Recipe Type: All Grain
Yeast: WLP066
Yeast Starter: 0.5L starter on stir plate, pitched 2 days after starting
Batch Size (Gallons): 5
Original Gravity: 1.055
Final Gravity: 1.008
IBU: 20?
Boiling Time (Minutes): 60
Color: 3?
Primary Fermentation (# of Days & Temp):
Secondary Fermentation (# of Days & Temp):

9# Maris Otter
1# flaked barley
1# flaked oats

whirlpool for 15 minutes (started at 180°)
– 2oz Motueka
– 2oz Citra

after 15 minute whirlpool, it took another 45 minutes of trickling through the plate chiller to make it

pitched in the high 70s, but put the fermenter straight into a water bath with some ice, and brought everything down to 63° within a few hours. Nice krausen about 12 hours later.

Brewed on 7/11/20

Dry hop additions after 2 days (7/13), 6 days (7/17), and 9 (7/20) days into fermentation
– 1oz Citra
– 1oz Motueka

Fermented at 64 for a couple days, warmed to 68, fermented 2 weeks total, kegged and went camping, returned to a delicious, juicy, mildly carbonated NEIPA 🙂

Batch 90: Mexican Lager

Adapted from https://www.whitelabs.com/recipes/pilsner-lager/amigo-mexican-lager – I figured I needed to brew a mexican lager at some point during the pandemic. Might as well do it now.

Recipe Type: All Grain
Yeast: WLP800
Yeast Starter: worked up from .5L to 2L starter, let it sit for months, topped it off with a 1L wort, pitched 2 days later
Batch Size (Gallons): 5
Original Gravity: 1.038
Final Gravity: 1.006 (after 3 weeks at ~50*)
IBU: 23?
Boiling Time (Minutes): 60
Color: 2.33?
Primary Fermentation (# of Days & Temp): 60° first night, 59° second day, 53° third day
Secondary Fermentation (# of Days & Temp):

3# 2-row
2# 6-row
3# flaked maize

1.25oz Hallertauer – FWH
1 whirlfloc – 10min

stuck sparge, but everything else went smoothly 🙂 recovered >5 gal, + ~.75 gal from a 3L starter, to pretty much fill a 6gal carboy, which got an airlock and was placed into the fermentation chamber.

fermented at about 50* for 3 weeks, then took out to warm up for diacetyl rest – was 1.006 and DELICIOUS when I took it from the lagering tank

89: Black Death (black IPA)

Inspired by the dire global circumstances of the age, as well as the generous and delicious-looking recipe shared by Kal from the Electric Brewery:

https://shop.theelectricbrewery.com/pages/firestone-walker-wookey-jack-black-rye-ipa

scaled roughly in half, and brewed in parallel by my friend and fellow cubscout leader, Kurt Nachtman, we bring you: the Black Death

Recipe Type: All Grain
Yeast: S-05
Yeast Starter: yeast cake from Batch 88
Batch Size (Gallons): 6.5
Original Gravity: 1.062(me), 1.060(KN)
Final Gravity: 1.?
IBU: 60?
Boiling Time (Minutes): 60
Color: 35?
Primary Fermentation (# of Days & Temp):
Secondary Fermentation (# of Days & Temp):

12# 2-row
1.5# rye
0.5# cararye
0.5# carafa III
0.5# midnight wheat

0.5oz Northern Brewer – FWH
1oz Citra – 20min
1oz Amarillo – 20min
1 whirlfloc – 15min

2oz Citra – flameout
2oz Amarillo – flameout

1oz Citra – added near end of fermentation
1oz Amarillo – added near end of fermentation

1oz Citra – added to secondary? keg?
1oz Amarillo – added to secondary? keg?

tried for 148° mash, I think we both hit in the low 140s

First dry hop after krausen dropped, 6 days later on 5/19/20

Posted May 8, 2020 by fbarrett in Uncategorized

Batch 88: English Mild

Recipe Type: All Grain
Yeast: S-05
Yeast Starter: yeast cake from Batch 87
Batch Size (Gallons): 6.5
Original Gravity: 1.038
Final Gravity: 
IBU: 20?
Boiling Time (Minutes): 60
Color: Brown
Primary Fermentation (# of Days & Temp):
Secondary Fermentation (# of Days & Temp):

8# 2-row
0.5# C40
0.25# C120
0.25# brown malt
0.25# roasted barley

1oz Cascade – FWH

mashed a little cold, not entirely sure (low 140s?), got good efficiency, yield of 6ish gallons. Pitched right on top of the yeast cake from 87, and it was very active with good krausen a few hours later. got my first blow out in a LONG time overnight 🙂

Batch 87: Pliny the imposter

Recipe Type: All Grain
Yeast: S-05 (2 packets)
Yeast Starter: none
Batch Size (Gallons): 5.5
Original Gravity: 1.066 (with Dextrose)
Final Gravity: 1.006 (8.13% ABV, alt formula)
IBU: 60s?
Boiling Time (Minutes): 90
Color: Dark Straw
Primary Fermentation (# of Days & Temp):
Secondary Fermentation (# of Days & Temp):

11# 2-row
0.5# Carapils
0.5# C40
1# Dextrose (added at high krausen)

1.5oz Green Bullet (12.x%) – FWH
1oz Green Bullet (12.x%) – 45 min
0.5oz FF (x%) – 30 min
0.5oz NB (x%) – 30 min
0.5oz FF (X%) – 0 min
0.5oz NB (X%) – 0 min
1oz Green Bullet (12.x%) – 0 min
2oz Cascade – 0 min

(1.5) tsp Gypsum added to mash

Mashed for 60 minutes at 150°ish. Collected 7.5 gallons of wort, boiled for 60 minutes, and did the final hop additions (FF, NB, Green Bullet, and Cascade) at a hop stand once the wort got to 180°. 15-minute hop stand as the wort recirculated, and it was about 170° at the end of the stand. Then transferred to carboy (it was a trickle – likely because of 8oz hops in the kettle), but all transferred well.

Dextrose added at high krausen.

2oz green bullet dry hop in keg

86: Soul Harvester Imperial Stout

Recipe Type: All Grain
Yeast: WLP090
Yeast Starter: 2.5L Starter
Batch Size (Gallons): 7
Original Gravity: 1.0
Final Gravity: 1.0
IBU: ~50?
Boiling Time (Minutes): 60
Color: ~DARK
Primary Fermentation (# of Days & Temp):
Secondary Fermentation (# of Days & Temp):

13# 2-row
9.25# Maris Otter
1.5# Roasted Barley
1.5# Chocolate Rye
1# Special B
1# flaked Barley
8oz C120
4oz DH Carafa III

3.5oz Northern Brewer – 60 min
2oz Northern Brewer – 15 min

1# Amber DME added to the boil

Used the 10-gal igloo cooler. Was originally shooting for 13# M-O , but we couldn’t fit the final 3.75# into the mash. Mash got nearly stuck almost immediately. With a bit of finagling, I was able to get a trickle through the recirculator, and with a bit of extra water was able to get the mash temps between 146° and 148° – this will be sufficient for our monster beer, and help it to dry right out, and maybe make up for whatever sugar was lost in the 3.75# M-O that didn’t make it into the mash.

took 9 gallons of wort to boil, yielded ~7.5 gallons of finished wort split between two carboys, and the final running of the mash, along with a separate mash for the 3.75# left-overs became a SMALL BEER!!

Batch 85 (Irish Red Ale) yielded an additional ~3/4 gallon, which I had pitched with S-04 into a gallon jug. That all (beer, yeast, and trub) were pitched into the small beer. I will never be able to recreate this, but whatever – I hope it’s good!

Posted March 21, 2020 by fbarrett in Uncategorized

Batch 85: Irish Red

Following the recipe at The Electric Brewery (converted from 12 to 6 gallon batch), partly because I have nearly all of the ingredients (or decent subs) on hand!

https://shop.theelectricbrewery.com/pages/irish-red-ale

Recipe Type: All Grain
Yeast: Nottingham
Yeast Starter: 1 packet
Batch Size (Gallons): ~5.5 gallons?
Starting Gravity: 1.028
Original Gravity: 1.041
Final Gravity: 1.008
IBU: ~22
Boiling Time (Minutes): 60
Color: Red
Primary Fermentation (# of Days & Temp): 10 days
Secondary Fermentation (# of Days & Temp):

8.5# Maris Otter
0.25# C40
0.25# C120
0.17# Roasted Barley

FWH – 0.5oz Green Bullet (12.7% AU, sub for Hallertau)

Tried to mash in at 152°, and began at 137° but the HERMS wAYYYYYYy over shot the mark, getting up to 162° – I pulled the herms coil from the boil kettle to try to cool it down. Hit 152° around 945a, brought it down to 145, and then back up – bounced around quite a bit. I need to calibrate my HERMS system.

Posted March 15, 2020 by fbarrett in Uncategorized