brew #063: too late for roses tripel

9 March 2014

IMG_20140309_021249
This strong belgian sipper is going to be split into two or three mini-batches to be mixed or aged with various flowers or other petal-y additives.


Ingredients
Fermentables
15 lbs Pilsner Malt (2.0 SRM) – 86.6 %
12.0 oz Wheat, Flaked (1.6 SRM) – 4.3 %
1 lbs Candi Sugar, Clear (0.5 SRM) – 5.8 %
8.0 oz Corn Sugar (0.0 SRM) – 2.9 %
1.3 oz Caraaroma (130.0 SRM) – 0.5 %
Hops
0.88 oz HBC 342 [11.40 %] – Boil 60.0 min – 28.8 IBUs
0.12 oz HBC 342 [11.40 %] – Boil 0.0 min – 0.0 IBUs
1.00 oz HBC 342 [11.40 %] – Dry Hop 5.0
Misc
1 tablet Whirlfloc
1/2 tsp Wyeast Nutrient
Yeast
Belgian Ardennes (Wyeast Labs #3522) – racking onto cake from #062


The Brew
Soundtrack: Deafheaven – Sunbather
Brew Beer: The Commons Brewery – Fleur De Ferme


Stats
Batch Size: 5.5 gal
Mash: 1.25 qt/gal @ 154F, sparge @ 168F
Boil Duration: 60m
Water: 6ml Lactic acid into carbon filtered Bay Area water (soft)
Oxygenation: Shaken
Original Gravity: 1.076
Final Gravity:
Est. ABV: 8.2%
IBU: 29 [Tinseth]
Color: 6 SRM
Fermentation: 2 weeks @ ~68F, then secondary for two/three more weeks
Carbonation:
Brewed: 3/9/14
Kegged:







brew #062: oathbreaker belgo-american ipa

23 February 2014

IMG_20140223_011204


Ingredients
Fermentables
8 lbs Pilsner Malt (2.0 SRM) – 60.2 %
4 lbs Vienna Malt (3.5 SRM) – 30.1 %
8.0 oz Corn Sugar (0.0 SRM) – 3.8 %
8.0 oz Carafoam (2.0 SRM) – 3.8 %
4.8 oz Caraaroma (130.0 SRM) – 2.3 %
Hops
1.27 oz Citra [14.50 %] – Boil 60.0 min – 53.4 IBUs
1.60 oz Citra [12.00 %] – Flameout
2.00 oz Galaxy [14.00 %] – Hopback
1.00 oz Citra [12.00 %] – Dry Hop 5 days, ROUND 1
1.00 oz Galaxy [14.00 %] – Dry Hop 5 days, ROUND 1
1.00 oz Citra [12.00 %] – Dry Hop 5 days, ROUND 2
1.00 oz Galaxy [14.00 %] – Dry Hop 5 days, ROUND 2
Misc
1 tablet Whirlfloc
1/2 tsp Wyeast Nutrient
Yeast
Belgian Ardennes (Wyeast Labs #3522) – 1 pkg w/ starter


The Brew
Soundtrack: Oathbreaker – Eros|Anteros
Brew Beer: Rodenbach Grand Cru


Stats
Batch Size: 5.5 gal
Mash: 60m @ 154F (~1.25 qt/lb), sparge @ 168F
Boil Duration: 75 min
Water: 5g CaSO4, 3g MgSO4, 2ml Lactic acid into carbon filtered Bay Area water
Oxygenation: 1.5 m pure O2
Original Gravity: 1.057
Final Gravity: 1.016
Est. ABV: 5.4%
IBU: 53 [Tinseth]
Color: 9 SRM
Fermentation: 2 weeks @ ~68F
Carbonation:
Brewed: 2/23/2014
Kegged:


Notes: 3/9 racked, gravity at 1.015. Taste is already bright and fabulously Citra-y. Really on point, hope it stays like this. Bitterness is nice but still have some yeasties floating disrupting the true profile.

Kegged on 3/23 with last amount of dry hops in bag. Unfortunately had air lock go low while in secondary so maybe 2 days of oxygen exposure, oof. Taste into keg has excellent bitterness (perhaps a touch heavy on caramel for my goal?), but we have lost the aromatics – hoping the second dosing corrects that!







brew break: sake

2 February 2014

rice
Beer has been on a break thanks to a hectic social calendar, but I return now to make…sake?








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