So, yesterday I brewed up an IPA designed to finish off the Nugget and East Kent Golding hops I have had open for quite a while. This also means that I used over 3 ounces of Nugget as bittering hops and so achieved a calculated 226 IBUs, which I'm sure nobody will ever actually taste.
The Recipe:
9 lb 2-row pale malt
12 oz Victory malt
8 oz Cara-Pils
42.25 AAU (91g @ 13% AA) Nugget @ 60
13 AAU (28g @ 13% AA) Nugget @ 20
5 AAU (28g @ 5% AA) East Kent Goldings @ 20
6 AAU (34g @ 5% AA) East Kent Goldings @ 10
6 AAU (34g @ 5% AA) East Kent Goldings @ 5
13 AAU (28g @ 13% AA) Nugget @ 0 (flame-out)
Whirlfloc tablet @ 15
Wyeast 1272 - American Ale II
Mashed at 150° for an hour using 13 quarts of water. Batch-sparged using 170-190° water and collected 6.5 gallons for the boil.
O.G.: 1.046
Est. IBU: 226.3
Brewing was mostly uneventful, except for the fact that I achieved a paltry 68% mash efficiency, the same as for the last batch. I'm thinking, once again, that it's got to be down to the crush. I guess the mill at my LHBS needs to be adjusted again.
Yesterday I also kegged batch 30, Thanksgiving Tripel, and it is now carbonating at a preposterous 30psi to be ready by Thursday. It actually tasted darn good; way better than Terrible Tripel. It finished off at 1.004, or about 9.2% ABV. Since I've decided to eschew secondary fermentation, except in the case of dry-hopping or adding fruit or whatnot, I had to buy another Cornelius keg in order to package #30. I'm now up to eight kegs, even though I can only chill 6 at a time; I guess my taps will have to begin rotating, eh?
Monday, November 22, 2010
Tuesday, November 2, 2010
Mediterranean Baltic
On Sunday I brewed up a Baltic Porter (my first) in order to utilize the yeast cake I harvested from Proposition 29. Brewing was largely uneventful.
The Recipe:
13 lb 2-row pale malt
1.5 lb Carafa II malt
1 lb crystal 60°L
1 lb flaked oats
10 AAU (22g @ 13% AA) Nugget @ 60
4 AAU (35g @ 3.2% AA) Tettnanger @ 15
Wyeast 2112 - California Lager; pitched about 350mL of very thick slurry from batch 29's yeast cake
Mashed at 154° for an hour using 20 quarts of water. Batch-sparged using 170° water and collected 6.5 gallons for the boil.
O.G.: 1.072
Est. IBU: 43.7
The only problem which occurred was during sparging. There was an interruption in draining so I introduced a little too much sparge water, which diluted the wort and caused me to get a lower efficiency (since I basically had to toss perfectly good wort because it wouldn't fit in my kettle). Thus, my efficiency dropped to 68%, quite low for some of my more recent batches. Still, 1.072 is a perfectly acceptable OG for a Baltic porter, so I think I'm in good shape.
I also kegged up Proposition 29 (FG 1.007; ABV 5.6%) and have it carbonating away in the kegerator right now. I decided to leave Thanksgiving Tripel in the primary, with an eye toward getting a new keg and kegging it sans secondary. Actually, I'm thinking of eschewing secondaries altogether when they are not necessary; only beers being dry-hopped or fruited or whatever really need to go into secondaries at all.
The Recipe:
13 lb 2-row pale malt
1.5 lb Carafa II malt
1 lb crystal 60°L
1 lb flaked oats
10 AAU (22g @ 13% AA) Nugget @ 60
4 AAU (35g @ 3.2% AA) Tettnanger @ 15
Wyeast 2112 - California Lager; pitched about 350mL of very thick slurry from batch 29's yeast cake
Mashed at 154° for an hour using 20 quarts of water. Batch-sparged using 170° water and collected 6.5 gallons for the boil.
O.G.: 1.072
Est. IBU: 43.7
The only problem which occurred was during sparging. There was an interruption in draining so I introduced a little too much sparge water, which diluted the wort and caused me to get a lower efficiency (since I basically had to toss perfectly good wort because it wouldn't fit in my kettle). Thus, my efficiency dropped to 68%, quite low for some of my more recent batches. Still, 1.072 is a perfectly acceptable OG for a Baltic porter, so I think I'm in good shape.
I also kegged up Proposition 29 (FG 1.007; ABV 5.6%) and have it carbonating away in the kegerator right now. I decided to leave Thanksgiving Tripel in the primary, with an eye toward getting a new keg and kegging it sans secondary. Actually, I'm thinking of eschewing secondaries altogether when they are not necessary; only beers being dry-hopped or fruited or whatever really need to go into secondaries at all.
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