Blackacre Pilsner

So, today I decided to brew up a Pilsner for the first time. I've done Kölsches and California commons before, but this is my first real honest-to-God lager. I've got my temperature control planned out and hope it comes together.

The Recipe:

9 lb 2-row pale malt
4 oz crystal 60
4 oz Cara-Pils

5 AAU (13g @ 11% AA) Galena @ 60
3.2 AAU (28g @ 3.2% AA) Tettnanger @ 20
3.2 AAU (28g @ 3.2% AA) Tettnanger @ 5

Whirlfloc tablet @ 15

Wyeast 2278 - Czech Pils

Dough-in with 12 quarts of water and mashed for an hour at 149°. Batch sparged at 180° to get 26 quarts for the boil.

O.G.: 1.054
Est. IBU: 29.4

Since I already had sanitizer out and everything, I also took the opportunity to add a couple ounces of dry hops to CitrAmarillo. I'm feeling pretty good about these last 3 batches.

CitrAmarillo IPA

Today I decided to keep up my brewing schedule now that I have a working sink. In an effort to finish up my Amarillos and use up some of my copious Citra, I'm making an IPA with those two.

The Recipe:

10 lb 2-row pale malt
8 oz Victory malt
3 oz Cara-Pils

20 AAU (39g @ 14.2% AA) Citra @ 60
10 AAU (26g @ 10.7% AA) Amarillo @ 20
10 AAU (20g @ 14.2% AA) Citra @ 20
10 AAU (26g @ 10.7% AA) Amarillo @ 5
10 AAU (20g @ 14.2% AA) Citra @ 5

Added the following hops on 30 November 2011:
10.7 AAU (28g @ 10.7% AA) Amarillo
14.2 AAU (28g @ 14.2% AA) Citra

1 Whirlfloc tablet @ 15 min

Wyeast 1332 - Northwest Ale

Dough-in with 14 quarts of water and mashed for an hour at 148°. Batch sparged at 170° to get 26 quarts for the boil.

O.G.: 1.056
Est. IBU: 109.7

I adjusted my malt mill today so I got my efficiency up to 76%. I think my batch sparging is affecting my efficiency negatively, so I will be sure to make sure my rollers are adjusted each time I mill grain.

Drain Clog Dubbel

Last Friday (one week ago), I brewed up my first batch in almost 3 months. The reason? I finally fixed my sink/garbage disposal after accidentally putting the remnants of Chernobyl Stout (oak chips and all) down the drain. That being fixed, I chose to brew again.

The Recipe:

12.5 lb 2-row pale malt
8 oz crystal 60°
4 oz chocolate malt
4 oz roasted barley
3 oz cara-pils

5 AAU (26g @ 5.4% AA) Cascade @ 60 min
5 AAU (26g @ 5.4% AA) Cascade @ 20 min
6.6 AAU (34g @ 5.4% AA) Cascade @ 5 min
14.2 AAU (28g @ 14.2% AA) Citra @ 5 min
3.2 AAU (28g @ 3.2% AA) Tettnanger @ 5 min

Wyeast 1214 - Belgian Abbey

Dough-in with 17 quarts of water and mashed for an hour at 151°. Did a pretty basic batch sparge at 170° to get 26 quarts for the boil.

O.G.: 1.058
Est. IBU: 46.1

The smack pack of 1214 that I pitched was way past its due date, which was evinced by the fact that after 72 hours no fermentation had begun. At that point, I pitched a brand-new smack pack of 1214 and fermentation began quickly and continued apace for the next 3.5 days. Lesson: use fresh yeast.