brew #066: belgian-american pale ale

26 October 2014



Ingredients
Fermentables
6 lbs Pilsner (2.0 SRM) – 67.3 %
2 lbs 4.0 oz Vienna (3.5 SRM) – 25.3 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) – 5.6 %
2.6 oz Caraaroma (130.0 SRM) – 1.8 %
Hops
0.85 oz Citra [14.20 %] – Boil 60.0 min – 45.0 IBUs
1.15 oz Citra [14.20 %] – Boil 0.0 min
2.00 oz Cascade [5.50 %] – HopRocket Re-circulation Post Boil
2.00 oz Columbus [14.00 %] – Dry Hop #1
2.00 oz Galaxy [14.00 %] – Dry Hop #2
Misc
1/2 tsp Wyeast Nutrient
Yeast
Belgian Ale Yeast White Labs 550 w/ starter


The Brew
Soundtrack: NPR morning shows!
Brew Beer: None, hungover


Stats
Batch Size: 5.25 gal
Mash: 1.25 qt/gal @ 150F, batch sparge @ 168F
Boil Duration: 60m
Water: 3g CaSO4, 2g MgSO4, 2ml Lactic acid into mash water for higher SO4
Oxygenation: 1m pure O2
Original Gravity: 1.044
Final Gravity:
Est. ABV: 4.6%
IBU: 45 [Tinseth]
Color: 6 SRM
Fermentation: 2 weeks @ ~70F, then secondary for two/three more weeks
Carbonation:
Brewed: 10/25/14
Kegged:







brew #065: monster mash 2014 (saison)

24 September 2014

mm2014


Ingredients
Fermentables
9 lbs 4.0 oz Vienna Malt (3.5 SRM) – 67.8 %
3 lbs 4.0 oz Rye Malt (4.7 SRM) – 23.8 %
10.4 oz Special B Malt (180.0 SRM) – 4.8 %
8.0 oz Rice Hulls (0.0 SRM) – 3.7 %
1 Pie Pumpkin, steam cooked, then meat added to mash
Hops
1.1 oz Goldings, East Kent [~6 %] – Boil 60.0 min – 27.4 IBUs
Misc
1 tablet Whirlfloc
1/2 tsp Wyeast Nutrient
At Cool Down, around 160F: 2.25 tsp Cinnamon, 0.75 tsp Ginger, 1 tsp All Spice, 1 Star Anise, 1 tsp Nutmeg, 0.5 tsp pepper
Yeast
1.0 pkg Belgian Saison (Wyeast Labs #3724) – Starter looked weak soooo…
&
1.0 pkg Belgian Saison (WLP 565)


The Brew
Soundtrack: NFL Football
Brew Beer: 21st amendment brewery he said


Stats
Batch Size: 5.5 gal
Mash: 1.25 qt/gal @ 152F, sparge @ 168F
Boil Duration: 60m [stove issues, low low boil off]
Water: CaSO4 1.2 g, CaCl2 3.0 g, MgSO4 1.2 g into Bay Area water
Oxygenation: 1.5m pure O2
Original Gravity: 1.054
Final Gravity:
Est. ABV: 6.0%
IBU: 26 [Tinseth]
Color: 15 SRM
Fermentation: 2 weeks @ ~75F, then secondary for two/three more weeks
Carbonation:
Brewed: 9/21/14
Kegged:







brew #064: biere de garde

18 May 2014

IMG_20140518_055426


Ingredients
Fermentables
7 lbs 8.0 oz Pilsner (2.0 SRM) – 50.0 %
4 lbs Vienna Malt (3.5 SRM) – 26.7 %
2 lbs Munich Malt (9.0 SRM) – 13.3 %
4.0 oz Caramunich Malt (56.0 SRM) – 1.7 %
4.0 oz Melanoiden Malt (20.0 SRM) – 1.7 %
1 lbs Wheat Malt, Bel (2.0 SRM) – 6.7 % [should have been caramel wheat malt]
Hops
0.70 oz Mosaic [11.00 %] – Boil 60.0 min Hop 7 23.3 IBUs
0.30 oz Mosaic [11.00 %] – Boil 0.0 min Hop 8 0.0 IBUs
1.00 oz Mosaic [11.00 %] – Dry Hop 0.0 Days Hop 10 0.0 IBUs
Misc
1 tablet Whirlfloc
1/2 tsp Wyeast Nutrient
Yeast
Wyeast French Saison 3711 w/ starter


The Brew
Soundtrack: Goldlink
Brew Beer: Voodoo Doughnut Chocolate, Banana & Peanut Butter Ale; some of my beers and more.


Stats
Batch Size: 5.5 gal
Mash: 1.25 qt/gal @ 155F, sparge @ 168F
Boil Duration: 60m
Water: 5ml Lactic acid into carbon filtered Bay Area water (soft) [missing CaCl2…]
Oxygenation: 1.5m pure O2
Original Gravity: 1.064
Final Gravity:
Est. ABV: 6.8%
IBU: 23 [Tinseth]
Color: 9 SRM
Fermentation: 2 weeks @ ~66F, then secondary for two/three more weeks
Carbonation:
Brewed: 5/17/14
Kegged:








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