Friday, December 30, 2011

Gina's English Cider

Since I don't get to hang with my sister as much as I used to, I decided to pack as much into one brew day as possible.  We made another batch of her favorite recipe, an English cider, while Blind Pig was mashing.  She introduced me to English cider a few years ago and it was nothing like the stuff we used to call Woodchuck-only nights back in college.  This recipe is from another homebrewer on homebrewtalk and I take no credit for it, but it is near perfection.  The recipe is a dead ringer for Aspall's dry English cider.  This is batch #3, and I only make it once a year.  The cider finishes dry to off-dry, around 1.002, 6.4% abv.

Gina's English Cider
5 gallons store bought apple juice (I prefer the kosher apple juice)
5 black teabags (English or Irish Breakfast)
3 key limes (or one regular lime)
1 pack s-04 yeast
(yeast nutrients as needed)

Directions
Add juice of lime(s) to 4 cups of water, bring to a boil then turn off heat. Steep teabags for 7-10 mins, cool for a few mins then add to carboy. Add nutrients and juice into carboy with an aggressive pour to help aerate the juice. Add yeast, put an airlock on then place in a cool (60F-70F) environment.

Primary for one month, then rack to secondary, topping off with juice. Leave in secondary until crystal clear (usually 2-3 months or so from pitching) then bottle with 4oz priming sugar.

Takes about a month to carbonate, tastes good after 3 months, but just gets better with age. I usually start opening bottles about 5 months after pitching.

I made this recipe with really expensive fresh pressed cider a few years ago and it was terrible.  A word to the wise, stick with the store bought cheap stuff.   

Blind Pig - Experimental Partigyle

Almost a NYE brew, the Femme Fermental and I set aside the afternoon to brew up a batch of Blind Pig.  We are both raving fans of pretty much anything Russian River so I was very excited to brew the Pig.  I sourced the recipe from several different forums and decided to brew the current version, not the oak aged version that Vinnie originally brewed back in the day.  It was a really fun brew day because we also made a batch of English cider during the mash and an experimental partigyle batch from the second mash runnings.  The Femme Fermental handled the partigyle and she decided to go with a single hop all Centennial brew.  She continuously hopped it during the last 30 mins of the boil.  To keep with the experimental theme I used some S-33 yeast.  For some reason my mash efficiency was way down on the Blind Pig but spot on for the partigyle mash.  Maybe some dough balls, who knows.  I used my single kettle e-BIAB setup.  The beer will come in at 6.2% instead of 7.5%, so we will see.  I am sure it will be very tasty regardless.

1/27/12 - This beer is fantastic and I think it is my best tasting IPA yet.  Blind Pig is making its rounds at local bars right now and I happily sit at home drinking mine.  I am going to enter this in a competition to see how it scores.  It may be a bit young still, but it is darn tasty.

Grain              Additions                                 Results
13 2-row         1.5 chinook at 60                    6.8 at 1050
.5 wheat          .5 cascade at 30                      5.8 at 1058
.5 c-40            1 cascade at 15                      
.5 carapils       Irish moss at 10                                  
                        .5 amarillo at 2                                  
                        .5 simcoe at 2             
mash at 151    .25 amarillo, .25 simcoe, .5 cascade, 1 centennial dry
s-05 at 66-68   og 1066                                    
add dry hops to primary on day 7 (60 degrees), 32 degrees on day 12 and rack off on day 14
FG 1.012
All Centennial 2 gallon partigyle
.5 oz Centennial at 60
.5 oz continuously hopped from 30 to 0
1040 OG
S-33 yeast
fg 1.012

2/1-Sampled the partigyle and it certainly showcases the Centennial hop.  It is much more bitter than I thought it would be, but after the first few sips, that mellows.  Obviously, it lacks the hop complexity of its big brother, but makes for a nice session beer with some hop bite.



Vista, CA Water Profile

Water Adjustments (tsp)
Ca=57
.854 Epsom Salt
SO4=136
.825 Baking Soda
Mg=22
.155 Canning Salt
Na=71
1.254 Gypsum
Cl=88

Carb=147

Hard=233
Alk=122

Tuesday, November 29, 2011

Current Brewery

I thought I would post my current brewing setup for posterity's sake given the fact that it has gone through several iterations and revisions.  I am sure I will continue to tweak it as the years go on.  I have learned a lot about brewing in the design and implementation of the system.  I am a wanna-be engineer for sure.  3 years ago I was fly sparging with a 3-tier system, and not doing it very well to be honest.  I discovered Homebrewtalk and made friends with a fellow poster Jkarp who posted his Countertop Brutus 20 system, aka CB20.  I dove head-first into the deep end of electric brewing, very much with the kind help of Jkarp. Many experiments later, I finally integrated my original 3-tier system into a multi-functional brewing system that can be used for big or small batches, with or without HERMS, BIAB or traditional batch sparge, closed system wort cooling, a pre-chiller option for the summer, and can do partigyle mashes on big beers.  I experimented with a Shirron plate chiller in my original CB20 system and have gone back to an immersion chiller with whirlpool and like it very much.  Everything is 120v and I brew in my kitchen.  I can brew 3 gallon BIAB batches after work in 3 hours, or full 5 gallon batches in 5 hours.

Option #1-The Big Rig

HERMS with Batch Sparge, Closed System Cooling, Pre-Chiller, or Partigyle Options

BK and MLT are 10 gallon SS Megapots insulated with reflectix. BK has two 1500w ULWD elements run on separate circuits. MLT has one 1500w HD element to heat strike water only and has a false bottom. HLT/HERMS is an 8 gallon SS Megapot with two 1500w ULWD elements (only one needed during HERMS).  Pumps and PID are built into a Stanley rolling toolbox with switches.  The AC-1 pump recirculates the HLT water during HERMS to prevent stratification and can then be used to move water to the MLT for a batch sparge or a partigyle mash.  BK and HERMS-out have thermocouples.  HLT/HERMS vessel can be used for closed system cooling with ice or as a pre-chiller to my IC in the summer.  All connections, except the AC-1 pump connections, are Mcmaster quick-connects.
 
Option #2 - Big Batch BIAB


This is by far my favorite setup.  It is so easy to set up and take down.  I use three to four 5-gallon paint strainer bags for my grains and put them directly in the BK for the mash.  I recirculate during the mash with PID control to keep temps even.  I protect the element from the bags with a stainless flat strainer used for steaming broccoli.  I can go as high as 1065 with this setup.  I often do a "dunk sparge" in a second 5 gallon pot rotating the bags as they drain over the BK.  Cleanup is a breeze with the bags and no MLT to clean.

Option #3-Small Batch BIAB with integrated chiller

After I built my original CB20 system with my two 10 gallon megapots, my original 8 gallon megapot was sitting around collecting dust so I decided to play around with it.  I wanted to see if I could integrate a chiller into the pot that would also function as a HERMS coil if I ever wanted to go that direction.  I used a 20' copper coil from HD and it did a really nice job of chilling a smaller 3-4 gallon batch.  I built a thermocouple into the outlet so that it also functions as a HERMS coil.  I recirculate during the mash with PID control to keep temps even and protect the element from the bag with wire mesh from a bazooka screen that I ripped open.  This is my 3-gallon test batch system.  It is great for quick brews after work.

Old CB20 system no longer in use:

Friday, November 18, 2011

Huma Lupa Licious - Ordinary Bitter Partigyle

The last time we were in northern Michigan we made the trek to Bellaire and visited Short's Brewing Company.  The sandwiches in the brewpub were amazing, as was the beer.  This beer is inspired by their flagship IPA, Huma Lupa Licious, which is an absolutely amazing beer.  A self proclaimed "hop theme park".  With 7 ounces in the boil, and 4 ounces in the dry hop, this will be a hop bomb for sure.  I used my single kettle e-BIAB setup with a 2 gallon "dunk sparge" and missed my OG by 4 points, coming in at 1065 instead of 1069.  I think I have reached the limits of my single kettle setup with this 15 lb mash.  Anything bigger and I would use my 3 kettle system.  I decided to see what was left out of the mash and took a 3 gallon "third" runnings and it was only 1016.  I boiled it down and finally ended up with about 1.5 gallons at 1035 to make an English mild.  We will see if it was worth my trouble.  I still love the ease of my single kettle system though, and the bags make cleanup a snap.  I am excited to try a different dry hopping technique that I read about from an article by Vinnie from Russian River.

1/27/12 - This beer is a big, big hop bomb, however it does have a nice balance to it.  I was thinking of calling it Hop Slick because it reminds me of Moylan's Hopsickle, but I might have to call it Palate Wrecker.  If you drink this beer first, it completely changes your palate for the rest of the evening.  I might play with this recipe in the future.  I am going to enter this one in a competition to see how it scores.  




Grains            Additions                   Results
11.5 2-row      2 columbus at 60       6.5 collected at 1056
1.5 c-60          2 cascade at 30           5.5 at 1065
1 munich        2 centennial at 10     fg 1014
.5 c-20            1 cascade at 0             
.5 wheat          2 columbus dry                      
                       2 cascade dry 
mash at 151    60 min boil                 
s-05 at 66-68   og 1069                       
add dry hops to primary on day 7 (60 degrees), 32 degrees on day 12 and rack off on day 14

3 gallon English bitter partigyle at 1016
Boiled down to 1025, then 60 min boil
.5 oz fuggle at 60
.25 fuggle at 30
.25 fuggle.cascade at 1
Windsor yeast
1035 OG

2/2/12-I don't know why I am amazed by partigyle brewing, but I am.  The ordinary bitters that I have been making out of my IPAs have been just great.  This one did not disappoint.  Windsor may be my new favorite English yeast.  This beer has a lot of Bass type flavor, but is much more smooth.  If I was told it was Bass, I might even believe it.  This is a winner. 


Vista, CA Water Profile
Water Adjustments (tsp) Ca=57
.854 Epsom Salt SO4=136
.825 Baking Soda Mg=22
.155 Canning Salt Na=71
1.254 Gypsum Cl=88

Carb=147

Hard=233

Alk=122










Saturday, October 29, 2011

Spiced Winter Ale

I brewed a spiced winter ale at my wife's request Friday evening.  Hopefully it will turn out well.  I thought about making a winter warmer, but not being a fan of them, I thought this lower gravity recipe was a better choice.  The spice additions made the house smell wonderful.  I used my single kettle e-BIAB setup with a 2 gallon "dunk sparge" and it was perhaps my easiest brew day ever.  I hit all my numbers on the dot and could not have been more pleased.  S-04 took off like a rocket by the next morning.


Grains Additions Results
11# 2-row 1.2 oz EKG 5% at 60 7 g pre at 1050
.5# aromatic 1/2 tsp cinn at 1 min 5.9 g post at 1060
.5# c-40 1/4 tsp ginger at 1 min 77.8% efficiency
.5# c-120 1/8 tsp allspice at 1 min 60 m boil 
.25# special roast 1/8 tsp nutmeg at 1 min fg 1014
mash at 154 s-04 at 68
og 1056









Vista, CA Water Profile
Water Adjustments (tsp) Ca=57
.854 Epsom Salt SO4=136
.825 Baking Soda Mg=22
.155 Canning Salt Na=71
1.254 Gypsum Cl=88

Carb=147

Hard=233

Alk=122



















Sunday, October 23, 2011

Taddy Porter

With nothing in the pipeline, I needed to get something in a fermenter asap.  That meant some late night brewing.  I am a big fan of Taddy Porter and have really wanted to brew this recipe for some time.  I used my single kettle e-BIAB setup with a 2 gallon "dunk sparge" and overshot my intended pre-boil volume by almost a half gallon.  That meant for a longer boil off before my first addition and a fairly late night.  I pitched my Notty and unfortunately 48 hours later, nada.  I pitched another package and got some mild activity.  Notty is turning out to be rather spotty for me, either it takes off like a madman, or piddles along.

Update (11-20)-Did a side by side with the real thing and this beer is extremely close.  With a few more weeks, I think it will be perfect.  Very nice roasted coffee character, needs a little more head and mouthfeel right now though.

Update (12-12)-This beer just got amazing, a really, really good beer.  The strong roasted flavor has mellowed a bit from 11-20 and is now perfect.  The mouthfeel and head retention has developed and the lacing is spot on.  This is a great beer and I am going to submit it to a homebrew competition and see how it scores.

Grains Additions Results
9.5 2-row 1.25 oz fuggle 60 min 7.4 collected at 1040
1 brown malt .5 oz fuggle 10 min 7.0 g pre at 1044
1 c-40 5.5 g post at 1055
10 oz choc malt notty at 67 Efficiency 76.6%
mash 152 OG 1056 60 m boil

Mosher's Ideal Stout
.172 Epsom Salt Ca=57
.608 Baking Soda SO4=44
.113 Canning Salt Mg=13
.596 Calcium Chloride Na=69
.025 Gypsum Cl=128
RA=69 Carb=143
Cl/Sulfate 2.91 Hard=194
Very Malty Alky=118

Saturday, August 27, 2011

Port Barrel Aged Belgian Brown

Being a fan of everything from Russian River Brewing Company, thanks to the influence of my sister, The Femme Fermental, I had been itching to brew something aged and funky.  Then she busted out a 3-year old De Dolle Oerbier Special Reserva, and that became the inspiration for my brew day.  I used my two-tier 3 kettle e-HERMS system with a single batch sparge and hit all of my target numbers.  I got extremely lucky that I did not lose power brewing this beer during the heart of hurricane Irene.  Now I just have to wait 5 months to see if this beer is worth the wait.

Grains
11.2# 2-row
2.75# carapils
Mash 151
           
Additions:      
1# Belgian Dark Candy Sugar 65 min          
1.5 oz EKG 60 min    
.5 oz Saaz 20 min      
1 tsp Irish Moss 20 min         
.5# Molasses 10 min 

Water adjustment: 2.5 tsp gypsum
OG 1068        

Wyeast 1388-Belgian Strong Ale - 2L stir plate starter       
Secondary yeast – Wyeast 5335 - lacto

Placed .25 lbs American Oak Chips medium toast in quart jar and added 6 oz Graham’s Six Grapes Reserve Port and let sit for 3 weeks
Primary for 5 to 6 days, then pitched lacto into primary
Fermented for 3 weeks more
Transfered to secondary on top of chips
Age for 3 to 4 months in carboy on chips
Target 6.8% ABV      

Sunday, August 7, 2011

Watermelon Wheat - Perfected

On a bar hopping tour with my sister last winter, we stopped in at the POPE and they had 21A Hell or Highwatermelon Wheat on tap.  I smirked, she smirked back, and then she said, I know, but you should try it.  On tap, it is a heck of a beer.  I became consumed with trying to replicate the beer and scoured my message boards for recipes.  Then I stumbled upon the magic ingredient suggested by another board member, Lorann candy oil.  I made a test batch and the flavor imparted by this little dram of candy oil was perfect.  I know 21A highly guards this recipe and say that they use real watermelon, but I would bet some good money that they use this flavoring in their beer.  This was my third batch and I have now declared it perfect.  I subbed pils for 2-row and Notty for S-05 and the tweaks were exactly what I wanted.  My wife has declared it the best beer that I make.  I used my single kettle e-BIAB setup with a full volume continuous recirculation.

Grains
5.5# pils
5.5# wheat
.25# c-10
.25# c-20
mash at 154

Additions

60 min boil
1 oz Amarillo at 45 min
1oz Amarillo at flame out
1 dram watermelon Lorann candy oil at pitching
Notty at 66 for 30 days, keg and serve
OG-1056
fg-1010

Water Adjustments (tsp)
.6 Epsom Salt
.102 Chalk

Ca=36
SO4=61
Mg=17
Na=27
Cl=70
Carb=67
Hard=162
Alk=59

Tuesday, July 26, 2011

Aprihop

I had a dram of Apricot Lorann candy oil lying around and wanted to experiment.  So, I decided to try something akin to DFH's Aprihop.  I used my two-tier 3 kettle e-HERMS system with a single batch sparge and hit my target numbers pretty spot on, getting into the 80s for efficiency for the first time.  I have never chased efficiency, but it was nice to see I could go higher if I really wanted to.  I struggled with lower efficiency when I first began all-grain brewing and it is nice to see I have stabilized my system and can get easily repeatable results, which has always been my goal.  This beer has needed a lot of conditioning and is finally presentable 4 months later.  I'm not sure I would make this one again.

Update (11/21)-This beer is finally coming into its own.  The apricot cuts the hop bitterness very nicely and lends a good aroma.  It took some time, but this beer now works and I would not be shy to serve it to anyone.

Grains:
9.75# 2-Row
3.00# Munich I
1.00# Caramel Pils
0.75# c-10
0.50# Wheat
mash 151

Additions:
75 min boil
0.50ozs. Magnum FWH
0.50ozs. Columbus 30
1.00ozs. Amarillo 15
0.50ozs. Columbus 10
1.00ozs. Columbus dry hop
1 dram Apricot Lorann candy oil at pitching
s-05 at 68
OG 1064
fg 1012

Mosher's Ideal Pale Ale
Water Adjustments (tsp)
.587 Epsom Salt
.066 Chalk
4.407 Gypsum

Ca=120
SO4=269
Mg=19
Na=27
Cl=70
Carb=65
Hard=377
Alk=57

Monday, July 4, 2011

Big Eye India Pale Ale

I had the desire to brew something on the 4th of July and wanted to have an IPA ready for late summer.  So, I decided to revisit a recipe that I had brewed a 3 gallon test batch with the year before.  My good friends at Ballast Point provided me with the below recipe, and it is one of the best IPAs that I brew.  I have great respect for the guys at Ballast Point and think they brew some of the best beer out there.  As evidenced by this recipe, simple is often better.  I used my two-tier 3 kettle e-HERMS system with a single batch sparge and hit all of my target numbers.  I have really dialed in my newly revamped system and love brewing with it.  However, I am not a fan of the big cleanup and the longer setup and breakdown of the 3 vessel system.  With smaller beers, I think I will go exclusively with my single vessel BIAB setup.  On tap this beer is fantastic, but I may modify my water adjustments when I brew it again.  I would go with my Vista, CA water profile instead of Mosher's ideal pale ale.  I am finding Mosher's slightly too bitter.


Grains
15.84# 2-row
.72# c-40
.72# carapils
.72# victory
Mash 151

Additions
1.5 oz columbus  at 60
.5 oz columbus at 10
2 oz centennial 10 day dry hop
s-05 ferment at 66      
OG 1068
fg 1010

Mosher's Ideal Pale Ale
Water Adjustments (tsp)
.587 Epsom Salt
.066 Chalk
4.407 Gypsum

Ca=120
SO4=269
Mg=19
Na=27
Cl=70
Carb=65
Hard=377
Alk=57

Wednesday, May 25, 2011

ESB

One of my best friends was having his first child and I wanted to brew something special for his new baby's arrival.  He and his wife decided not to find out whether it would be a boy or a girl so it made my style choice somewhat difficult.  I decided on an ESB because it was a pretty straight forward beer that appeals to most palates, and because I could play on the ESB name by making my label say "Extra Super Baby".  The label was awesome, and the beer turned out just great, just like my friend's new little girl.  I used my small batch single kettle e-BIAB and scaled down the below recipe to 3.5 gallons.


Grains:
14# 2-row
.50# c-40
.38# c-120
.25# Special Roast
.50# Aromatic Malt
Mash at 154

Additions:
90 min boil
1.5 oz EKG at 60
.5 oz EKG at 20
1 oz EKG at 1

S-04 at 68
OG 1063
fg1014

Sunday, May 22, 2011

Cali-Belgique IPA

Having just lagered my Leffe Blonde that was raised up on a 2L starter, I wanted to reuse my Wyeast Belgian Strong Ale yeast.  I had recently enjoyed a bottle of Stone's Cali-Belgique IPA so I decided to brew something similar.  Stone's beer is supposedly just their standard IPA with belgian yeast.  The recipe below is the one from BYO.  I used my CB20 system for this brew.  I'm not sure if it was because I reused the yeast cake from my Leffe Blonde, but I was not happy with the results of this beer.  I kegged it and kept hoping it would get better after a few months, but it just didn't finish right on the palate.  Probably because of the yeast.  I have not enjoyed the beers I have made with reused yeast cakes and will likely never use one again.  I bottled the remainder of the keg with the hopes the beer may round into form some day.

Update (11/29) - I cracked a bottle of this one last night and was very surprised to taste a much better beer.  Based on the amount of yeast that dropped to the bottom of the bottle I suspect this one needed some time to age before it came together.  It was way too yeasty on tap.  I doubt if I would make it again, but I am very happy to report that the beer now tastes the way it was designed to taste.

Grains:
12.75# 2-row
.875# c-15
Mash at 149   

Additions:
90 min boil
.43 magnum at 90
.64 perle at 90
2 oz centennial at 15
1 tsp irish moss at 15
1 oz centennial dry hop
.5 chinnook dry hop

Reused Wyeast Belgian Strong Ale cake     
Ferment at 66    
10 day dry hop   
OG 1064   
fg-1012

Mosher's Ideal Pale Ale
Water Adjustments (tsp)
.587 Epsom Salt
.066 Chalk
4.407 Gypsum

Ca=120
SO4=269
Mg=19
Na=27
Cl=70
Carb=65
Hard=377
Alk=57

    

Sunday, May 15, 2011

Citrillo Wheat

I had been hearing great things about the new citra hop but knew that it needed to be used in the proper quantities.  I had 55lbs of wheat sitting in my basement waiting to be used so I decided to brew a slightly hoppy summer wheat.  Man did this recipe deliver.  It was by far my favorite beer of the summer and the keg did not last long.  I used my single kettle e-BIAB setup with a full volume continuous recirculation.


Grains:
4.25# 2-row   
4.25# wheat   
Mash at 149

Additions:
75 min boil
0.4 oz Citra FWH
.625 oz Citra at 15 min
.625 oz Amarillo at 10 min
1 oz Amarillo at 0 min
1 oz Amarillo Dry Hop 10 days
S-05 at 65-68
OG 1047
fg-1008

Water Adjustments (tsp)
.6 Epsom Salt
.102 Chalk

Ca=36
SO4=61
Mg=17
Na=27
Cl=70
Carb=67
Hard=162
Alk=59

Friday, May 6, 2011

Leffe Blonde

I have a fond memory of one of the first beers that introduced me to Belgians, Leffe Blonde.  It became one of my go-to beers and I ordered it often at Teresa's Next Door when my sister worked there.  My wife has become a fan of it as well and I wanted to brew this beer for her.  I kegged the beer and it took about 3-4 months to really round into form.  If I make it again, I will bottle condition it.  This was a really good beer.  I used my CB20 system right before I revamped it into a HERMS system.


Grains:
11# Pils          
.5# wheat       
1.5# Cane Sugar
.5# Aromatic  
Mash at 150

Additions:
90 min boil
1.6 oz Hallertau 4% at 60 min

Wyeast 1388 Belgian Strong Ale  
64 pitch raise to 68 over 1 week       
1 month lager 45-50 degrees
OG 1066
fg-1010

Water Adjustments (tsp)
.6 Epsom Salt
.102 Chalk

Ca=36
SO4=61
Mg=17
Na=27
Cl=70
Carb=67
Hard=162
Alk=59

Friday, April 8, 2011

Watermelon Wheat - Revisited

This was the second time brewing my watermelon wheat recipe and first time kegging it.  I brewed it previously, to rave reviews I might add, and bottled it.  My original recipe added the watermelon candy oil into a secondary after 10-14 days of primary fermentation.  I found that the the watermelon flavor was too strong going right to the keg this time and it needed about a month to mellow in the keg.  In the next batch, I will add the flavoring at pitching to see if it makes a difference.  I used my CB20 system for this brew day.

Grains
5.5# 2-row
5.5# wheat
.25# c-10
.25# c-20
mash at 154

Additions


60 min boil
1 oz Amarillo at 45 min
1oz Amarillo at flame out
S-05 for 10-14 days at  66
1 dram watermelon Lorann candy oil into secondary for 10 days
OG-1056
fg-1012

Water Adjustments (tsp)
.6 Epsom Salt
.102 Chalk

Ca=36
SO4=61
Mg=17
Na=27
Cl=70
Carb=67
Hard=162
Alk=59

Sunday, March 20, 2011

Pliny the Elder - Ordinary Bitter Partigyle

Perhaps the greatest IPA ever created, Pliny the Elder holds a warm and tender spot in my heart.  It is the only beer that lives up to its tremendous hype, in my humble opinion.  I have had Pliny the Younger, and I still prefer the Elder.  Vinny gave out his recipe many years ago and it is a very good recipe, but you just know it is not the real thing when drinking it.  This was my second time brewing the recipe and I did a blind taste test with a fresh bottle of Pliny from the west coast.  It is darn close, but the finish just isn't the same.  Likely due to the enormous amount of dry hops, this beer continually changes in the keg and in the bottle.  It typically gets darker for me over time.  Because of the higher gravity of the mash, I decided to try a partigyle brew from the second runnings.  The resulting ordinary bitter turned out to be really, really good.  If I brew Pliny again, which I know I will, I will always make this ordinary bitter on its heels.  This was a long, but very fun brew day.  I used my CB20 system for the Pliny and my 5 gallon stockpot on the stove for the ordinary bitter.

Update (11/22) - I found a bomber of this brew stashed away in my basement and delightfully cracked it after work.  It was so much better than I remembered on tap, the simcoe hops punching through, the color did get darker as it had for me before.  I was on the fence about brewing this one again with the upcoming hop shortage, but I may have to make it again.

Grains:
15.25# 2-row
.5# Wheat
.5# c-40
Mash at 150

Additions:
90 minute boil
1.5# corn sugar          
2 oz warrior at 90
2 oz chinook at 90
1 oz simcoe at 45
1 oz columbus at 30
2.25 oz centennial at 0
1 oz simcoe at 0
3.25 oz columbus dry hop 10 days
1.75 oz centennial dry hop 10 days
1.75 oz simcoe dry hop 10 days

S-05 ferment at 67 ferment raise to 70
OG 1070
fg-1012

Mosher's Ideal Pale Ale
Water Adjustments (tsp)
.587 Epsom Salt
.066 Chalk
4.407 Gypsum

Ca=120
SO4=269
Mg=19
Na=27
Cl=70
Carb=65
Hard=377
Alk=57

3 gallon Ordinary Bitter Partigyle

Mash Additions:        
.25# C-120
.125# Special Roast
Added 3.5 gallons of 170 water, stirred and let sit for 15 minutes or so     

Boil Additions:
60 min boil
.6 EKG at 60
.25 EKG at 30
.25 EKG at 1
           
s-04 at 68 degrees
OG 1044     
fg1014

Saturday, January 15, 2011

Berliner Weisse

I first sampled a Berliner Weisse at Tria the summer before when my sister was working there.  It was a Dr. Fritz Briem 1809 served with woodruff syrup and was amazing.  It is a nice intro to sour beers.  So I set off researching the style and the multitude of techniques for brewing this beer.  I settled on going with a 15 min boil and using lacto.  I used my single kettle e-BIAB setup with a full volume continuous recirculation.  The European Ale was slow to ferment and after a week I pitched a packet of S-05 for safe measure.  I let it sit for 3 months and kegged it, which was a big mistake.  It had no sourness and was very boring.  I almost poured out the keg but decided to bottle the remainder with my new bottling adapter that lets me go right from the tap to the bottle without changing any pressure.  A few months later I cracked a bottle and was stunned, the beer was perfect, great carbonation, great head, great sourness.  Just a great Berliner Weisse all the way around.  Lesson learned, always bottle this beer.

Grains:
4.2# Pils
3# Wheat
Mash at 149 for 90 mins       
           
Additions:
15 min boil    
1 oz Hallertau at 15 min

Wyeast 1338 – European Ale and Wyeast lacto
OG 1036
fg1006
 
Poland Spring water with no adjustments

Wednesday, January 12, 2011

Levitation - Fail

I respect the guys at Stone a heck of a lot and wanted to brew one of the recipes that they released in BYO.  I was looking for a beer with some hop, but more of a session beer so I settled on Levitation.  I used my CB20 system and missed my target marks by 5 gravity points.  My target efficiency was 81% and I got 73%, which is about right for a CB20 system with no sparge.  I had planned for this in my calculations, so it wasn't a big deal, but I am thinking about redesigning my system to have an option to sparge.  I didn't have any crystal hops on hand so I subbed Hallertau.  I kegged the beer and at first tasting, it just wasn't good.  I let it go for a few months hoping it would get better and it never did.  Sadly, I gave up and poured out the keg.  Maybe it was the hop sub or the higher suggested mash temp, I don't know, but this beer came out bad.  Others have reported good results with this recipe, but it didn't work out for me.


9.4# 2-row
1.1# c-75
.6# c-150
.044# black patent
Mash at 156-157

Additions:
90 min boil
.5 oz columbus 90 min
1 oz amarillo 30 min
1.16 oz crystal 20 min
.38 oz simcoe 20 min
1.48 oz amarillo dry hop
s-04 at 67 add diacytyl rest
1048 OG
fg1014

Mosher's Ideal Pale Ale
Water Adjustments (tsp)
.587 Epsom Salt
.066 Chalk
4.407 Gypsum

Ca=120
SO4=269
Mg=19
Na=27
Cl=70
Carb=65
Hard=377
Alk=57