Tonight I kegged batches 44, 45 and 46. A synopsis:
44 is my Saison which attenuated rather dramatically: a final gravity of 1.000! The 3711 French Saison is evidently a beast of a yeast. 7.2% ABV, and it is quite light and smooth.
45 is my almost-imperial IPA made with truckloads of hops. Dry hopping helped this guy out, I think, even though I only used about an ounce of hops. This keg is going with me to Rush at the Gorge next weekend, so I'm trying to carb it up quick.
46 is the Vienna Hefeweizen from the week before last. 9 days is a pretty short time to ferment, but it was a relatively small beer and fermentation was over pretty much in two or three days. Tasting it now it is not too sweet nor too dry, but it, at least now, doesn't seem like my best Hefe.
Tuesday, June 28, 2011
Vienna Hefeweizen
The Sunday before last, I brewed up an ad-hoc Hefeweizen out of two-thirds wheat malt and the rest Vienna. I'm a bit late getting a post up about it, though.
The Recipe:
6 lb wheat malt
3 lb Vienna malt
4.5 AAU (39g @ 3.2% AA) Tettnanger @ 60
4.5 AAU (39g @ 3.2% AA) Tettnanger @ 20
4.5 AAU (39g @ 3.2% AA) Tettnanger @ 5
Wyeast 3068 - Weihenstephan Weizen
Mashed at a rather low 146° for an hour using about 12 quarts of water, a bit looser than I normally do. Once again I mashed out with about 8 quarts at about 170°, then performed a single-batch sparge at about 165°.
O.G.: 1.040
Est. IBU: 33.4
Got a rather low 68% mash efficiency this time around, so I don't know how much I like this mash-out business. It speeds up my brew day about 15 minutes, though, so it will be a hard process to give up.
This brew session I also monkeyed with my grain mill to try to get it to grind a little bit finer, but evidently I didn't actually accomplish this. I will have to get some calipers or something to allow me to measure the effective gap and actually improve upon it.
The Recipe:
6 lb wheat malt
3 lb Vienna malt
4.5 AAU (39g @ 3.2% AA) Tettnanger @ 60
4.5 AAU (39g @ 3.2% AA) Tettnanger @ 20
4.5 AAU (39g @ 3.2% AA) Tettnanger @ 5
Wyeast 3068 - Weihenstephan Weizen
Mashed at a rather low 146° for an hour using about 12 quarts of water, a bit looser than I normally do. Once again I mashed out with about 8 quarts at about 170°, then performed a single-batch sparge at about 165°.
O.G.: 1.040
Est. IBU: 33.4
Got a rather low 68% mash efficiency this time around, so I don't know how much I like this mash-out business. It speeds up my brew day about 15 minutes, though, so it will be a hard process to give up.
This brew session I also monkeyed with my grain mill to try to get it to grind a little bit finer, but evidently I didn't actually accomplish this. I will have to get some calipers or something to allow me to measure the effective gap and actually improve upon it.
Wednesday, June 15, 2011
Dry Hoppage
So I've been away from brewing for about a month and I'm jonesing to get back into it. Today I decided to dry-hop Five Seas IPA so I threw in a half-ounce each of Cascade and Columbus to see what that'll do. I'm going to Rush in July so I think I'll be taking Five Seas to that event -- should be a good time.
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