I just finished kegging batches #56 and #57. The process is made a bit easier by the fact that I have a bucket of sanitizer pre-made and onhand at all times. Some notes:
Houblon Saison: musky, sweet saison-like aroma. A bit of funk in the flavor, along with an earthy and citrusy hop character. Bitterness is really damn high.
Centennial IPA: sweet malt character with a fruity, somewhat earthy hop aroma. Flavor is fruity, citrusy hops along with a lightly biscuity and sweetish malt backbone. Bitterness hits you at the end, but it's smooth.
All in all I am happy with how these beers are progressing. Once they are conditioned, they should be mighty fine. Also, I saved the yeast cake from Centennial IPA and plan on making another Wee Heavy in the next week or so. Should be fun!
Wednesday, May 16, 2012
Monday, April 30, 2012
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.
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.
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.
Monday, April 2, 2012
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.
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
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
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
Saturday, December 31, 2011
Lynnwooder Gose
I completely forgot to post about some brewing I did, oh, 11 days ago now. I made a Gose for the first time, which is a Leipzig wheat beer which includes salt and coriander.
The Recipe:
4 lb wheat malt
3 lb 2-row pale malt
8 oz acidulated malt
4 AAU (10g @ 11% AA) Galena @ 60
1 oz freshly ground coriander @ 5
4 level tablespoons kosher salt @ 5
Wyeast 3056 - Bavarian Wheat Blend
Dough-in with 10 quarts of water and mashed for an hour at 150°. Batch sparged at 170-175° to get 26 quarts for the boil.
O.G.: 1.043
Est. IBU: 17.3
Completely uneventful brewing. Hit 82% mash efficiency, so I know my malt mill is still set up properly.
The Recipe:
4 lb wheat malt
3 lb 2-row pale malt
8 oz acidulated malt
4 AAU (10g @ 11% AA) Galena @ 60
1 oz freshly ground coriander @ 5
4 level tablespoons kosher salt @ 5
Wyeast 3056 - Bavarian Wheat Blend
Dough-in with 10 quarts of water and mashed for an hour at 150°. Batch sparged at 170-175° to get 26 quarts for the boil.
O.G.: 1.043
Est. IBU: 17.3
Completely uneventful brewing. Hit 82% mash efficiency, so I know my malt mill is still set up properly.
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