Centennial IPA

Today I decided to use some of the Centennials I got almost a year ago. I bought a whole pound of 'em and have only used 20 grams thus far. This recipe should do the trick.

The Recipe:

9 lb 2-row pale malt
12 oz Victory malt
8 oz Cara-Pils

22 AAU (56g @ 11% AA) Centennial @ 60
11 AAU (28g @ 11% AA) Centennial @ 20
11 AAU (28g @ 11% AA) Centennial @ 10
11 AAU (28g @ 11% AA) Centennial @ 5
22 AAU (56g @ 11% AA) Centennial @ 0 (dry-hop; added 7 days into fermentation)

Whirlfloc tablet @ 15

Wyeast 1728 - Scottish Ale

Dough-in with 15 quarts and mashed for an hour at 149°. Batch sparged with 170-175° water to get 26 quarts for the boil.

O.G.: 1.056
Est. IBU: 107.6

Hit a mash efficiency of 81%, no doubt due to my adjustment of the malt mill noted in my last post. Perhaps if I just keep on top of this every 3-4 batches, I'll keep hitting the 80-85% efficiency range.

Houblon Saison

Last Sunday I brewed up a Saison which I decided to hop quite aggressively, mostly to use up the huge store of hops I have laying around. Yesterday I added two whole ounces of Challenger pellets for dry-hopping.

The Recipe:

6 lb 5 oz wheat malt
4 lb 2-row pale malt
6 oz Crystal 60°

20 AAU (39g @ 14.5% AA) Columbus @ 60
10 AAU (50g @ 5.6% AA) Challenger @ 30
10 AAU (25g @ 11% AA) Galena @ 20
10 AAU (19g @ 14.5% AA) Columbus @ 10
15 AAU (39g @ 10.7% AA) Amarillo @ 5
11.2 AAU (56g @ 5.6% AA) Challenger @ 0 (dry-hop)

Wyeast 3711 - French Saison

Dough-in with 16 quarts of water and mashed for an hour at 146°. Batch sparged at 170-175° to get 26 quarts for the boil.

O.G.: 1.050
Est. IBU: 154.9

My efficiency dropped to just 72% for this brew, so I adjusted my malt mill to try to get a better grind next time.

Forever and Ever!

Today I finally got around to kegging my last three batches of beer, brewed in late December and early January. I have been extremely lazy these last few months when it comes to my beer hobby.

They all ended up pretty interesting, and I think they were all successful experiments if not necessarily successful beers.

Snowstorm Mild: smooth with a light malty taste and just enough hops to be interesting. Finish is a bit watery, I'm betting because of a lack of any minerals in the brewing water.

Viena Mexicana: lighter in color than I wanted, but a pretty convincing Mexican-style Vienna lager. I'm quite happy with it.

Lynnwooder Gose: enticing wheaty/coriander aroma with a good flavor, but it's a bit too salty. I should have used maybe 50-60% as much salt as I actually did.

Snowstorm Mild

I brewed this beer using only snow collected during a snowstorm here at the house. Brewed on 19 January 2012.

The Recipe:

5 lb 2-row pale malt
4 oz Crystal 60°
3 oz chocolate malt
3 oz Cara-Pils

5 AAU (13g @ 10.7% AA) Amarillo @ 60
5 AAU (13g @ 10.7% AA) Amarillo @ 15

Whirlfloc tablet @ 15 min

Wyeast 1187 - Ringwood Ale

Dough-in with 9 quarts of water and mashed for an hour at 152°. Batch sparged at 170-180° to get 26 quarts for the boil.

O.G.: 1.033
Est. IBU: 25.6

Viena Mexicana

I'm catching up on my brew blog posts, as I've been derelict in my duty for months now. This beer was my attempt to make a Mexican-style Vienna lager. Brewed on 4 January 2012.

The Recipe:

9 lb Vienna malt

5 AAU (44g @ 3.2% AA) Tettnanger @ 60
3.1 AAU (27g @ 3.2% AA) Tettnanger @ 15

1 Whirlfloc tablet @ 15 min

Wyeast 2308 - Munich Lager

Dough-in with 13 quarts of water and mashed for an hour at 149°. Batch sparged at 170-180° to get 26 quarts for the boil.

O.G.: 1.048
Est. IBU: 26.3