breakdown homebrew » brew stats

brew #042: belgo-american ipa

Andy — Sun, 29 Jan 2012 23:04:40 +0000

First batch of 2012! Taking inspiration from Stone’s Cali-belgique, I am continuing with the recent theme of pilsner malt based brews. Hops take center stage this time, with a (new to me) belgian yeast giving hopefully phenolic and spicy background. This batch was also the first time I have employed my new Chugger pump. Unfortunately, it didn’t go as easily as planned; I had problems with the whole leaf hops plugging the pump inlet and starving it. Despite the minor modifications needed, I am still excited about the possibilities of the new equipment lineup and the hoppy kick that this beer will deliver!

Ingredients
Fermentables
11 lbs Pilsner (2.0 SRM) 77.2 %
1 lbs 12.0 oz Munich Malt (9.0 SRM) 12.3 %
1 lbs Cara 8 (7.5 SRM) 7.0 %
8.0 oz Aromatic Malt (19.0 SRM) 3.5 %
Hops
0.50 oz Sorachi Ace [14.30 %] – 60.0 min – 20.1 IBUs
0.50 oz Sorachi Ace [14.30 %] – 20.0 min – 12.2 IBUs
1.00 oz Amarillo Gold [10.00 %] – 10.0 min – 10.2 IBUs
1.00 oz Citra [12.70 %] – 5.0 min – 7.1 IBUs
1.00 oz Chinook [13.00 %] – Hopback
1.00 oz Amarillo Gold – Dry Hop
1.00 oz Citra – Dry Hop
Misc
1 tablet of Whirlfloc
1/2 tsp Wyeast Yeast Nutrient
Yeast
Belgian Ardennes (Wyeast Labs #3522) w/ starter

The Brew
Soundtrack: NPR
Brew Beer: Bells Hopslam

Stats
Batch Size: 5.0 gal
Mash: 1.12 qt/lb @ 150F, sparge @ 168F
Overall Efficiency: 70%
Water adjustment: 1.5 tsp of gypsum into ~8 gal of Chicago water
Boil Duration: 60 min
Oxygenation: 2.0m pure O2
Original Gravity: 1.064
Final Gravity:
Est. ABV: 6.5%
IBU: 50 [Tinseth]
Color: 8 SRM
Fermentation: 1 wk @ 66F, 14 days at 62F, 1 wks 41F
Carbonation:
Brewed: 1/28/12
Kegged:

brew #041: dead/undead bohemian pilsner

Andy — Sat, 31 Dec 2011 18:01:20 +0000

After almost three years of brewing, the time has come for my first lager attempt! Previously I was scared away by the need for high process control/proficiency, low fermentation temperatures and necessary patience. Today, I have all 3 of those under control thanks to over 40 previous batches of experience and the cold chicago winter! This beer will ferment in my apartment vestibule will an electric heat blanket controlled by my PID temp controller to temper any excessively cold nights. I plan on splitting this batch after lagering into 2 for separate dry hopping – classically (or dead) with Saaz, and funky (undead) with Soriachi Ace). As normal with lagers, only time will tell!

Ingredients
Fermentables
11 lbs Pilsner (2.0 SRM) 93.6 %
12.0 oz Cara-Pils (2.0 SRM) 6.4 %
Hops
0.25 oz Sorachi Ace [15.10 %] – Boil 60.0 min – 12.3 IBUs
1.50 oz Saaz [3.00 %] – Boil 60.0 min – 16.1 IBUs
1.00 oz Saaz [3.00 %] – Boil 30.0 min – 8.2 IBUs
0.75 oz Saaz [3.00 %] – Boil 15.0 min – 4.0 IBUs
BATCH A – 3 GAL: 0.75 oz Saaz – Dry Hop 5.0 Days
BATCH B – 2 GAL: 0.75 oz Soriachi Ace – Dry Hop 5.0 Days
Misc
1 tablet of Whirlfloc
1/2 tsp Wyeast Yeast Nutrient

Yeast
Urquell Lager (Wyeast Labs #2001) – w/ big starter

The Brew
Soundtrack: Jenny watching The Wire and making me feel anxious
Brew Beer: Green Flash Hop Head Red

Stats
Batch Size: 5.0 gal
Mash: Double decoction mash, rests @ 148, 158, 168
Overall Efficiency: 70%
Water adjustment: 8 gal distilled water, 1.5 gal Chicago water
Boil Duration: 60 min
Oxygenation: 1.5m pure O2 day 0, 1m pure O2 day 1
Original Gravity: 1.053
Final Gravity: 1.012
Est. ABV: 5.5%
IBU: 40 [Tinseth]
Color: 4 SRM
Fermentation: 2 wks @ 50F, 2 days at 68F, 2 wks 41F
Carbonation:
Brewed: 12/30/11
Kegged:

brew #040: hidden alley flanders red ale

Andy — Mon, 28 Nov 2011 02:01:32 +0000

My second exploration into sour ales! I wasn’t planning to dive in again so soon but I happened to find a pack of Wyeast Roeselare and felt inspired. My recipe is a re-edit of those from Jamil and The Mad Fermentationist. The name of this brew originates from a night in Brugge where my wife and I got lost trying to find the De Garre pub. Eventually Jenny and I did find it – down the alley pictured – and got gleefully lost again in many many pretty ales.

1/15/12 – Added oak chips (1 oz) that I soaked in water for like 2 weeks, then my berliner weisse for 2 weeks then cabernet for 2 weeks. Only a very very thin pellicle has formed; good sour aroma, thin taste but there is building acidity. Time will tell!

Ingredients
Fermentables
3 lbs 8.0 oz Pilsner (2.0 SRM) 28.0 %
3 lbs 4.0 oz Munich Malt (9.0 SRM) 26.0 %
3 lbs Vienna Malt (3.5 SRM) 24.0 %
1 lbs Wheat Malt, Bel (2.0 SRM) 8.0 %
12.0 oz Special B Malt (180.0 SRM) 6.0 %
8.0 oz Aromatic Malt (26.0 SRM) 4.0 %
8.0 oz Caramunich Malt (56.0 SRM) 4.0 %

Hops
1.75 oz Saaz [3.00 %] – Boil 75.0 min – 19.6 IBUs
1.00 oz Tettnang [4.50 %] – Hopback Filter

Misc
1 tablet of Whirlfloc
1/2 tsp Wyeast Yeast Nutrient

Yeast
Roselare Belgian Blend (Wyeast Labs #3763) – direct from pack
Bottle dregs of Cantillon Gueuze into secondary

The Brew
Soundtrack: NFL Football
Brew Beer: Had enough last night…

Stats
Batch Size: 5.0 gal
Mash: 4 gal (1.28 qt/lb) @ 154F, ~6 gal sparge @ 168F
Mash Efficiency: 70%
Water adjustment: 1 tsp gypsum, 2 tsp CaCl2, 1.25 tsp Epsom salt, 3 tsp baking soda into 10 gal Chicago water (targeting West Flanders water)
Boil Duration: 75 min
Oxygenation: 1.5 m pure O2
Original Gravity: 1.051
Final Gravity:
Est. ABV: 5.5%
IBU: 20 [Tinseth]
Color: 19 SRM
Fermentation: 66F
Carbonation:
Brewed: 11/27/11 (racked to secondary 12/4/11, gravity @ 1.017)
Kegged:

brew #039: jammed kalashni-kolsch

Andy — Mon, 21 Nov 2011 01:45:41 +0000

This batch had two objectives: make a tasty fruit beer and to do a full ‘system test’ of all my new equipment. The homebrewery has several new additions to the equipment ranks; a hopback, a plate chiller, and new dip tubes/camlock fittings. Before going after more exploratory batches (a gnarly flanders red is next!) I wanted to confirm I was comfortable with all this new metal during the brewday. Takeaway? The new components work well but my weakness is still consistency around the mash. Practice and excessive gear makes perfect! This recipe is a riff off of the (note: superior recipe!) kalashni-kolsch.

Ingredients
Fermentables
6 lbs 8.0 oz Pilsner (2.0 SRM) 62.6 %
2 lbs Pale Malt (2 Row) (2.0 SRM) 9.3 % [using up leftover grain]
1 lbs 4.0 oz Wheat Malt, Bel (2.0 SRM) 12.0 %
10.1 oz Acid Malt (3.0 SRM) 6.1 %

Hops
2.00 oz Spalt [3.90 %] – Boil 45.0 min – 27.0 IBUs
1.00 oz Tettnang [4.50 %] – Hopback Filter

Misc
1/2 tablet of whirlfloc
10 oz Frozen Blueberries [racked on top of into secondary]
3 Pomegranates [racked on top of into secondary]

Yeast
1.0 pkg German Ale (Wyeast Labs #1007) w/ starter (from #038)

The Brew
Soundtrack: NPR
Brew Beer: freshly kegged culture shock berliner wiesse

Stats
Batch Size: 5.0 gal
Mash: 3.3 gal @ 149F for 75min, 6.25 gal @ 168F sparge
Water adjustment: 8 gal Chicago water, no adjustment
Boil Duration: 75 min
Original Gravity: 1.050
Final Gravity: 1.011
Efficiency: 70%
Est. ABV: 5.1%
IBU: 25 [Tinseth]
Color: 4 SRM [est. before fruit]
Fermentation: 64F
Carbonation: 2.5
Brewed: 11/20/11
Kegged: 12/2/11 (lagering for 2 weeks)

brew #038: culture shock berliner wiesse

Andy — Sun, 06 Nov 2011 23:56:42 +0000

Let’s get weird! My recent honeymoon trip to Belgium was incredibly inspiring. I was already a fan of their bizarre, unique and big beers even before the trip, but seeing all the old copper in person was jaw dropping. This is the first brew in a line of new styles and experimentation influenced by my trip over the big pond.

Sour Starter and Souring Technique
This methodology was taken from the ‘Funk with Less Funk: A Shortcut to Sour Beers’ article by Matt Lange in the March/April 2011 edition of Zymurgy. It utilizes a controlled wort souring method that (supposedly) allows you to control your souring by limiting contact of unwanted off-flavoring bacteria. I recommend finding the article for all the handy details.
Three to four days before the brewday I made a bacteria-culture starter. In a saucepan, I took honey and diluted it down to a 1.030 starter (you can use malt extract if you’d like). Then I poured the solution into two sanitized mason jars and added a 1/2 cup of pilsner malt – straight from the bag – into each. Ideally, the starters should be kept warm, so I kept mine on top of my cableboxes/modem (which I usually keep off, waste of energy!). Several days later, each starter had a gnarly pellicle and had a scent of green apples (note: the one that was kept hotter had significantly more growth). The article states that this green apple scent is normal, you should only toss it and start over if it smells of…ugh…vomit.
On brewday Pt. 1, I mashed/sparged like normal. The wort was then transferred to the boil kettle and allowed it to boil for <2 minutes before I cooled it back down to 100F. I then piped it over to the now cleaned and sanitized mash tun and pitched in my good-smelling bacteria starters (I poured the grain and everything right in!). The wort should then be kept warm (~100F is ideal) for 16-24 hours in order to sour - the longer you wait the more sour it gets, I waited 18 hours for my batch.
On day 2, the wort is returned to the kettle and boiled per the recipe. After the boil, the wort should be cooled and transferred like normal and then an ale yeast is pitched to finish off the fermentation. I will add more notes regarding this as time goes on.

Ingredients
Fermentables
3.75 lbs Pilsner Malt (2.0 SRM) 55.6 %
3 lbs Wheat Malt (2.0 SRM) 44.4 %

Hops
1.00 oz Saaz [3.00 %] – Boil 15.0 min – 5.1 IBUs

Misc
None

Yeast
Bacteria Starter
1.0 pkg German Ale (Wyeast Labs #1007) w/ starter

The Brew
Soundtrack: La Dispute
Brew Beer: Goose Island 312

Stats
Batch Size: 6 gal
Mash: 2.1 gal @ 148F for 90 min [~1.25 qt/lbs], ‘Sabco’ Tube Sparge ~5.5 gal @ 168F
Water adjustment: 7 gal distilled with 1 gal Chicago, targeting Pilsen soft-water
Boil Duration: 15 min
Original Gravity: 1.031
Final Gravity: 1.010 [too high!]
Efficiency: ~80%
Est. ABV: 2.7%
IBU: 5.1 [Tinseth]
Color: 2.6 SRM
Fermentation: 65F
Carbonation: 2.7 vol CO2
Brewed: 11/6/11
Kegged: 11/19/11

brew #037: every time i rye (the new black) ale

Andy — Mon, 26 Sep 2011 00:02:03 +0000

I’ve been a brewing madman! Three beers in three weeks is definitely a personal best; I’ve enjoyed utilizing some new tools and techniques to make my brew day easier and the beer (hopefully) better. This time I am taking a whack at a black ipa/cascadian ale or whatever you want to call it. Throw in a serving of rye and this beer can fly my Every Time I Rye flagship! Only concern from the brew day is the lower than expected efficiency. I seem to have problems with consistency (also have some questions about my hydrometer), but I can’t put my finger on why yet.

Ingredients
Fermentables
9 lbs Pale Malt (2 Row) US (2.0 SRM) 76.6 %
1 lbs Carafa II (412.0 SRM) 8.5 %
1 lbs Rye Malt (4.7 SRM) 8.5 %
8.0 oz Crystal 20 Malt (20.0 SRM) 4.3 %
4.0 oz Black Patent Malt (500.0 SRM) 2.1 %

Hops
0.50 oz Centennial [10.50 %] – Boil 60.0 min – 15.8 IBUs
0.25 oz Centennial [10.50 %] – Boil 50.0 min – 7.5 IBUs
0.25 oz Centennial [10.50 %] – Boil 40.0 min – 6.9 IBUs
0.25 oz Centennial [10.50 %] – Boil 30.0 min – 6.1 IBUs
0.25 oz Centennial [10.50 %] – Boil 20.0 min – 5.3 IBUs
0.50 oz Centennial [10.50 %] – Boil 10.0 min – 11 5.7 IBUs
0.50 oz Amarillo Gold [8.50 %] – Boil 1.0 min – 0.6 IBUs
2.00 oz Willamette [5.50 %] – Hopback
1.50 oz Amarillo Gold [10.40 %] – Dry Hop 5.0 Days

Misc
1 tablet of whirlfloc
1/2 tsp Wyeast Nutrient Blend

Yeast
Safale US-05

The Brew
Soundtrack: Saints v. Texans, Bears vs. Packers
Brew Beer: Two Brothers Atom Smasher Oktoberfest

Stats
Batch Size: 5 gal
Mash: 4.1 gal @ 149F for 75 min [~1.33 qt/lbs], ‘Sabco’ Tube Sparge ~5 gal @ 168F
Water adjustment: 1.5 tsp Chalk into mash, 1.5 tsp Gypsum, 0.5 tsp CaCl2 into 8 gal Chicago water
Boil Duration: 60min
Original Gravity: 1.060
Final Gravity:
Efficiency: ~72%
Est. ABV: 6.5%
IBU: 48 [Tinseth]
Color: 38 SRM
Fermentation: 67F
Carbonation:
Brewed: 9/25/11
Kegged:

brew #036: monster mash pumpkin ale 2011

Andy — Mon, 19 Sep 2011 00:11:01 +0000

The yearly monster is back from the deaaaaaaaaaaad! This is the third year I’ve brewed a crowd favorite. The first batch in 2009 was jaw dropping, but the followup last year was muddled and blah. I think I have traced it the spices – I tried to use the same ground spices in 2010 that I got in 2009, not realizing that the oils would have deteriorated. This year I’m back with a bigger and more badass recipe along with fresh spices.
Like last year, I used an entire pie pumpkin; new this year was the addition sweet potatoes to give the mix more holiday punch. The potatoes and pumpkin were cooked in the over @ 350F for one hour. The pumpkin flesh was removed from the skin/seeds, and added to the mash tun. The potatoes were roughly mashed (with skins) and tossed in as well. Unfortunately the mash had much lower efficiency than normal – could it be because of the other starches the enzymes needed more time, but generally things still went well.
Also new this batch was two shiny additions to the brewing equipment stronghold. First was a pure oxygen aeration system, necessary for the big booze beer I was going for. Second was a ridiculously cool HopRocket (hopback). While I don’t have the ideal pump/plate and frame heat exchanger setup to fully utilize the hopback, I wanted to get this now in order to use all of my homegrown hops in interesting ways (such as making it into a Randall!!!).
Be afraid, be very afraid!

Ingredients
Fermentables
11 lbs Pale Malt 2 Row (2.0 SRM) 64.7 %
2 lbs Caramel 20L (20.0 SRM) 11.8 %
2 lbs Aromatic Malt (26.0 SRM) 11.8 %
1 lbs Pale Malt 6 Row (2.0 SRM) 5.9 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) 2.9 %
1.60 lb Pumpkin (Mashed 60.0 mins)
1.00 lb Sweet Potatoes (Mashed 60.0 mins)
8.0 oz Brown Sugar (50.0 SRM) 2.9 %
[4.0 oz Rice Hulls added to mash]

Hops
2.00 oz Chinook [13.00 %] – Boil 60.0 min – 62.8 IBUs
1.50 oz Homegrown Nugget [? %] – Hop Back

Misc
2.00 tsp Ground Ginger Root (Boil 5.0 mins)
3.00 tsp Ground Saigon Cassia Cinnamon (Boil 5.0 mins)
1.00 tsp Ground Coriander Seed (Boil 5.0 mins)
1.00 tsp Ground Nutmeg (Boil 5.0 mins)
1 tablet of whirlfloc
1/2 tsp Wyeast Nutrient Blend

Yeast
2 Pkg Scottish Ale (Wyeast Labs #1728) – made starter

The Brew
Soundtrack: Bears vs. Saints
Brew Beer: Two Brothers Atom Smasher Oktoberfest, PBR (getting rid of old left behind beer)

Stats
Batch Size: 4.75 gal (had to boil down to make up for poor mash eff.)
Mash: 5.5 gal @ 152F [1.33 qt/lbs], ‘Sabco’ Tube Sparge ~4 gal @ 168F
Water adjustment: None, Chicago water
Boil Duration: 60min (additional 30m ‘pre-boil’ to make up for poor mash)
Original Gravity: 1.085
Final Gravity:
Efficiency: ~70% (poor mash, reason unknown)
Est. ABV: 9.0%
IBU: 63 [Tinseth]
Color: 14 SRM
Fermentation: 66F
Carbonation:
Brewed: 9/18/11
Kegged:

brew #035: overtime oatmeal stout

Andy — Sat, 10 Sep 2011 23:20:30 +0000

Returning after the wedding hiatus, I brewed a ‘simple’ session-able oatmeal stout. Essentially a clone of my very successful Unbalanced Breakfast Stout, I wanted to get myself antiquated with the brew day and some new process changes. The temperature controller you see displayed is actually my new fermentation temperature controller, but I was using it as a check (probe is submersible) of my mash temperatures. New this batch is that I didn’t batch sparge! Instead I tried the ‘Sabco’ sparge method. Essentially you just throw the plastic hose discharging the hot liquor tank on the top of the grain bed. As the bed drains, you adjust sparge flow to keep 1-2″ of sparge water on top of the bed. Stop when you have enough for the boil. Simple as that and it worked perfectly, really great numbers from a brew data perspective. I will be using this procedure moving forward!

Ingredients
Fermentables
7 lbs 10 oz Pale Malt (2.0 SRM) 72.6 %
1 lbs 2 oz Oats, Flaked (1.0 SRM) 10.8 %
1 lbs Roasted Barley (300.0 SRM) 9.5 %
8.0 oz Chocolate Malt (350.0 SRM) 4.8 %
4.0 oz Black Patent Malt (500.0 SRM) 2.4 %

Hops
2.00 oz Fuggles [4.40 %] – Boil 60.0 – 29.8 IBUs

Misc
1 tablet of whirlfloc
1/2 tsp Wyeast Nutrient Blend

Yeast
Safale US-05

The Brew
Soundtrack: NPR, Rooftops
Brew Beer: New Glarus Black Top

Stats
Batch Size: 6 gal
Mash: 3.25 gal @ 156F [1.25 qt/lbs], ‘Sabco’ Tube Sparge ~5 gal @ 168F
Water adjustment: 1 tsp CaCO3 into mash, 0.25 tsp Gypsum, 0.5 tsp NaCO3, 0.5 tsp Salt
Boil Duration: 60min
Original Gravity: 1.052
Final Gravity: 1.018
Efficiency: 85%
Est. ABV: 4.5%
IBU: 30 [Tinseth]
Color: 39 SRM
Fermentation: 66F
Carbonation: 2.3 vols CO2
Brewed: 9/10/11
Kegged: 9/24/11

brew #034: bain of my existance belgian strong ale

Andy — Sun, 12 Jun 2011 19:43:35 +0000

This was a special batch; Jenny auctioned off my brewing skills to raise funds for a charter school her company works with. So not only did we make beer and drink beer, but it was all for a good cause. This Belgian ale is a spin off of a brew I did with buddy @drstarkweather a long while back, called Manga Monk Tripel. Rocking the Sorachi Ace hops yet again – love them! – and all in all an ok brew day. Only down side was my boil; I decided to try using only my stove flame instead of my accompanying heat stick in order to limit scorching and keep the color light. However in doing so my boil-off rate fell and we didn’t get great brew-house efficiency. That said, this beer is still going to turn out great, and the yeast are already kicking so hard I am afraid to add the honey for fear of eruption!

Ingredients
Fermentables
12.00 lb Pilsner Malt (2.0 SRM) 82.8 %
0.50 lb Caravienne (22.0 SRM) 3.4 %
2.00 lb Wildflower Honey (1.0 SRM) 13.8 %

Hops
1.00 oz Hallertauer [2.40 %] (60 min) (First Wort Hop) 8.1 IBU
1.00 oz Hallertauer [2.40 %] (30 min) 5.6 IBU
1.00 oz Sorachi Ace [14.90 %] (6 min) 10.7 IBU
1.00 oz Sorachi Ace [14.90 %] – Dry Hop 5 Days

Misc
1 tablet of whirlfloc
1/2 tsp Wyeast Nutrient Blend

Yeast
Wyeast #1388 Belgian Strong

The Brew
Soundtrack: The Weeknd, Four Year Strong, Saves the Day
Brew Beer: Many

Stats
Batch Size: 5 gal
Mash:
Water adjustment: 1 tsp Gypsum, 1 tsp CaCl into 4 gal Distilled + 4 gal Chicago water
Boil Duration: 60min
Original Gravity: 1.053 Pre-Honey, 1.067 Est. Post-Honey
Final Gravity:
Efficiency: 60%…piss-poor due to bad boil off.
Est. ABV: 8%
IBU: 28 [Tinseth]
Color: 6 SRM
Fermentation: 68F
Carbonation:
Brewed: 6/11/11
Kegged:

brew #033: poolside relief american amber ale

Andy — Thu, 09 Jun 2011 16:00:24 +0000

What a way to cap off the long Memorial Day weekend! This beer was put together in order to prepare for pool parties and hot summer days to come. This is my first take on the American amber style with several new twists and experiments worked in. Notably, this is my first time using both UK Amber Malt and Ahtanum hops as well as the first time employing the first wort hopping technique. Smooth day, even despite chipping my hydrometer (was still usable for at least this brew). Priority next will be to make sure my fermentation temperature control is steady and to get ready to brew up another poolside refresher!

Ingredients
Fermentables
9.50 lb Pale Ale Malt 2-Row (3.5 SRM) 86.76 %
1.00 lb UK Amber Malt (22.0 SRM) 9.13 %
0.25 lb Cara-Pils (2.0 SRM) 2.28 %
0.20 lb Black Patent Malt (500.0 SRM) 1.83 %

Hops
1.00 oz Pearle [7.30 %] (60 min) (First Wort Hop) 27.1 IBU
1.00 oz Ahtanum [5.20 %] (15 min) 8.7 IBU
3.00 oz Ahtanum [5.20 %] (Dry Hop 5 days) –

Misc
1 tablet of whirlfloc
1/2 tsp Wyeast Nutrient Blend

Yeast
US-05 American Ale

The Brew
Soundtrack: The Dangerous Summer, Gatsby’s American Dream, Pompeii
Brew Beer: Boulevard Dark Truth Stout, Pilsner Urquell

Stats
Batch Size: 5 gal
Mash: 3.5 gal @ 151F [1.27 qt/lbs], 4.3 gal @ 168F
Water adjustment: 1 tsp Gypsum, 1 tsp Table Salt
Boil Duration: 60min
Original Gravity: 1.063
Final Gravity:
Efficiency: 80%
Est. ABV: 6.7%
IBU: 35.8 [Tinseth]
Color: 16 SRM
Fermentation: 68F
Carbonation: 2.4 Vols CO2
Brewed: 5/30/11
Kegged: