Beer Name:  White India Pale Lager  (grain bill ~ Deschutes Chainbreaker, my hop schedule and yeast)

 

Click on pic for larger version.

 

Grains:       8.5 lbs Rahr Pils

2.5 lbs white wheat malt

1.5 lbs white wheat flakes

.5 lbs oat flakes

[.5 lb rice hulls.]

 

Hops:          HX30 Hop Shot 5ml   60 min

          1 oz Columbus 16.6% AA  30 min boil

1 oz Warrior 15.6% AA       hop stand 30 min

1 oz Chinook 11.2% AA      hop stand 30 min

1 oz Citra 14.5% AA            hop stand 15 min

1 oz Mosaic 11.6% AA        hop stand 15 min

 

 

Yeast:         Wyeast 2124 Bohemian Lager - yeast starter made 1.5 days prior

 

Misc:           2 cups (~ 1 lb) white sugar.

3.5 g fresh ground coriander (5 min)

zest of 1 orange (5 min). Recipe called for .34 oz bitter orange peel but I forgot to buy it.

 

 

Brew Date:                Rack to Secondary:               Keg Date:

 

Date:                          01/16/16                     01/31/16                                   02/09/16

Gravity:                      1.073                          1.013                                        1.013

% Alcohol:                 9.7                              1.9                                            1.9

% Sugar:                    18.5                            3.5                                            3.5

Temp of reading:        60                              60                                            60

 

Notes:

- the confusing and (so far) disappointing results of the decocted Helles made me want to try hard to have this beer turn out. After brew day was done and as it is fermenting now a couple days later, it seems to be off to a good start.

- 24 qts 164 > 154 > ice > 152. After 60 min > 152. Stirred in rice hulls after 60 min > 147.

- collected 4 gallons of 16.5 brix.

- added 3 gallons 195 > 172 > ice > 166.

- 2nd runnings were 7 brix.  Had 7.2 - 7.3 gallons of 13 brix.

- boiled about 1.2 gallons on the stove separately for about 1 hour.

- had 5 gallons of 1.073 before adding 1 liter starter.

-first time using plastic Big Mouth Bubbler. Kind of weird to handle but kind of nice to not have it be breakable.

- aerated for about 80 seconds.

- fermenting 46-48 deg at first. Had bubbling in airlock within hours of pitching yeast.

01/31/16  Nice white, light pale orange color. Good fermentation. Brought up to 65 deg for several days at end. Not very clear. Taste is juicy hop, orange, coriander. Finishes firm and bitter. About what I expected. Good start.

02/06/16  Foreign Extra Stout keg blew so I kegged this one a little sooner than I would have. Clearing and losing "white" character. Lemon, orange in nose (coriander too?) Taste is great. Bursting citrus, orange, pineapple, mango, fruit sweet but also bitter from hops and coriander. Finishes somewhat bitter. Light hint of alc. 7.8% it seems. Tiny bit of lager sulphur but not much. Almost exactly what I imagined and hoped it would be. Funny.

02/19/16  This is very young still, but took the pic. It is really tasty. Will see if any flavors get more or less intense in next few weeks.

 

 

 

 

 

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01/25/16  Propane tank filled

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Beer Name:   German Pilsner (Weyermann Barke Pils malt)

Click on pic for larger version.

 

 

Grains:       10 lbs Weyermann Barke Pils

 

Hops:          1 oz German Perle 8.3% AA  60 min

.5 oz German Hallertau 3.1% AA 15 min

.5 oz German Hallertau 3.1% AA 15 min

 

Yeast:         Wyeast 2124 washed from above. Stir plate starter made night before (first all grain starter -video on YT)

 

Misc:

Brew Date:                Rack to Secondary:               Keg Date:

 

Date:                          02/06/16                      02/17/16                                  02/28/16

Gravity:                      1.058                           1.009                                      1.009

% Alcohol:                 7.8                                1.1                                          1.1

% Sugar:                    14.5                              2.1                                          2.1

Temp of reading:        60                               60                                           60

 

Notes:

- 12.5 qts 162 > 150. After 60 min > 148.

- add 8 qts boiling > 165

- first runnings were 16 brix, 3.4 gallons.

- add 13 qts 175 > 164.

- 7 brix 2nd runnings.

- had 7 gallons of 12 brix.

- took 1.5 quarts for a starter for Brett Berliner culture.

- boiled 75 min total, so 15 min before adding hops.

- had about 4.9 gallons so I added 1 pint of water to bring up to 5 gallons (and adjusted gravity down from 1.060).

- fermenting quickly and at about 46 deg, so a little cooler than usual.

02/17/16  Not clear yet. I prepared 1 cup gelatin solution and racked onto that. Alc in nose. Hmm. Kind of bitter from all yeast still suspended as well as detected hop bitterness. Aging will help it out.

02/28/16  Pretty clear now. Tiny bit of hop in aroma. Taste is clean, some bitterness, good malt character. Sweet, bready, biscuit, hint of alc in finish. Should be good.

 

 

 

 

Beer Name:   Helles (Decoction Take #2)   Video of brew day and tasting.

 

Click on pic for larger version.  

 

 

Grains:       10 lbs Pils (in this case 5 lbs Weyermann Barke Pils + 5 lbs Rahr Pils)

.5 lbs Carapils

.5 lbs Munich 

 

Hops:          1 oz German Tradition 5.9% AA  60 min

 

Yeast:         Wyeast 2124 washed from above. All grain starter made 1.5 days prior.  

 

Brew Date:                Rack to Secondary:               Keg Date:

 

Date:                          02/20/16                      03/03/16                                  04/16/16                         

Gravity:                      1.063                           1.010                                       1.009

% Alcohol:                 8.25                              1.2                                          1.1                                    

% Sugar:                    15.5                              2.5                                          2.2

Temp of reading:        60                                60                                           60

 

Notes:

- 22 qts 141 > 138 > ice > 135.

- pulled about 9 qts of thick mash with a strainer. Heated it to around 150 and held for 10 min. It was hard to get consistent temperature readings when stirring and taking them.

- brought slowly to a boil and boiled for 10 min or a little more.

- added back in to main mash and temp was only about 148.

- scooped out some of whole mash (6 qts) and heated to about 155.  Added back to main mash and it was 149. Held for 30 min.  Was 148 after that.

- collected 3.5 gallons of 16.5 brix. Some difficulty lautering. Had to get braid down to the bottom then worked better.

- added 3 gallons of 197 > 172 > ice > 168. 2nd runnings 7.1 brix.

- 6.8 gallons of 13 brix.

- boiled some in pot on stove for 40 min

- end with 4.9 gallons.  Added 1 qt water and adjusted gravity down from 1.066.

- fermenting 24 hours later at 45 deg.  After couple days brought it into 51 deg room.

03/03/16  At least it's not bad (like the first decoction)! Some hop bitterness, malt, little bit of a cooked grain note? Hint of alc too. Not as sweet or soft as usually but might mellow. Almost more like a Pils? At least it is OK. (Dawson was calling it almost more like a Maibock). Might keg the IPL before this and let it age longer since that would probably only help.

04/16/16  Maybe suggestive because of the decoction process, but some diff aroma? More traditional authentic lager aroma? Cooked malt. Taste is very nice. So smooth and malty and yummy. 7% alc. Very clear. What can I say? It appears to be a success.

06/21/16  Still on tap and really good. Everyone has enjoyed it and I could see doing a decoction maybe once a year on a lager style.

 

 

 

Beer Name:   India Pale Lager   Video of brewday and tasting.

Click on pic for larger version.

 

 

Grains:       13 lbs Rahr Pils

1 lb Munich (.8 lb Munich, .2 lb Dark Munich because the Munich ran out at store)

 

Hops:          HX30 Hop Shot 5ml   60 min

          1 oz Columbus 16.6% AA  30 min boil

1 oz Warrior 15.6% AA       hop stand [post boil] 30 min

1 oz Chinook 11.2% AA      hop stand [post boil] 30 min

1 oz Citra 14.5% AA            hop stand [cooled to 120 deg then added] 15 min

1 oz Mosaic 11.6% AA        hop stand [cooled to 120 deg then added] 15 min

 

Yeast:         Wyeast 2124 washed yeast from above, stir plate starter made 1.5 days prior

 

 

Brew Date:                Rack to Secondary:               Keg Date:

 

Date:                          03/05/16                       skipped                                   03/19/16

Gravity:                     1.074                                                                            1.013                    

% Alcohol:                 9.8                                                                               1.8

% Sugar:                    18.5                                                                             3.5

Temp of reading:        60                                                                               60

 

Notes:

- 18 qts 166 > 152. After 60 min it was 152.

- add 2 gallons 200 deg water > 164.

- collected 4 gallons of 18 brix.

- add 3 gallons of 176 deg > 168. 2nd runnings = 8.5 brix.

- 7.8 gallons. Boiled some on stove at night for 1 hour.

- in the morning I had 6.9 gallons of 15 brix.

- boiled some on stove in 1 pot for 45 min.

- ended with 4.8 gallons of 1.074 and decided to not top off with water. Added yeast starter and it was 5 gallons.

- fermenting at 48 deg. Good quick start to fermentation as far as lagers go.

03/19/16  Two weeks old. Somewhat clear. Should get more. Orange aroma? Taste is familiar. Juicy hop, bitter, citrus, lemon, pine, good malt blance and very lightly warming. Coming along nicely.

06/21/16  - keg kicked somewhat recently. It was pretty damn good up until the end which is often the case when I make beers like this. This was more aromatic than the White IPL which we speculated was maybe due to the wheat in that beer. But yeah, this beer came out great as usual.

 

 

 

 

 

Beer Name:    Patersbier (similar to 2010 one)

 

http://www.donosborn.com/homebrew/patersbier_2016-sm.jpg

Click on pic for larger version.

 

 

Grains:       10 lbs Weyermann Barke Pils

 

Hops:          1 oz German Tradition 5.3% AA  60 min

1 oz Czech Saaz 3.2% AA  flameout

 

Yeast:         Wyeast 3787 Trappist High Gravity. Stir plate starter made 1.5 days prior.

 

 

Brew Date:                Rack to Secondary:               Keg Date:

 

Date:                          04/30/16                      05/11/16                                  05/15/16

Gravity:                      1.058                           1.011                                      1.011

% Alcohol:                 7.8                               1.5                                           1.5

% Sugar:                    14.5                             2.6                                           2.6

Temp of reading:        60                              60                                            60

 

Notes:

- first time using Spike Brewing brew kettle as mash tun.

- first time making an oversized 1.5L starter and pouring about .5 L into a sanitized jar to store in a fridge to use the next time I need to make a starter to brew.

- 13.5 qts (estimated 1 qt of water below false bottom) 165 > 150. Added little heat to raise to 152. Covered with blankets. Checked after 30 min and it was 155 (thermometer in mash).  So I guess it was higher than I thought or the heat was still getting spread around or something. First time using something like this so it was a learning curve. Took off the blankets and after 1 hour it was down to 152.

- added 8 qts boiling > 160.

- vorlauf not very clear, did several pitchers. Wasn't sure what it should look like but I was seeing some small grain bits.

- 14.5 brix about 3.5 gallons (?)

- added 3 gallons of 180 > 166.  Didn't take reading of 2nd runnings. Had 6.9 gallons of 11.8 brix pre boil.

- boiled 10 min to reduce volume a little before adding hops.

- ended with 5 gallons even. Looks like Barke malt yielded more sugar once again.

- started fermenting quickly and is going strong at 70 deg.  

05/11/16 Added gelatin. Clear but not super clear. Some fruity esters in nose. Taste is surprising after all those lagers. This has some Belgian yeast character. Malt is decent. Bready, cereal grain.

05/15/16  Not that long in secondary but Pils blew last night. Fairly clear. Prob will get some more. Some hop flavor and bitterness and some Belgian yeast character. Lot of clean malt flavor. Should be good.

07/31/16  This turned out great. It was fun to make a proper Patersbier again that turned out like the first one I made that I liked so much. It's mostly a clean malt-driven beer and that's where this Pils malt can shine. It has a touch of flavor from the Belgian yeast and is very quaffable. It probably could be even lower in gravity for a true drinking beer.

 

 

 

 

 

Beer Name:    Little Dubbel (scaled down version of Brewing Classic Styles dubbel)

 

Video of brew day and tasting.

 

http://www.donosborn.com/homebrew/little_dubbel-sm.jpg

Click on pic for larger version.

 

 

Grains:       7.5 lbs Weyermann Barke Pils

.75 lbs Munich

.375 lbs (6 oz) Aromatic 20L

.375 lbs (6 oz) Caramunich 60L

.375 lbs (6 oz) Special B 120L 

 

Hops:          1 oz US Perle 5.3%  65 min       

 

Yeast:         Wyeast 3787 Trappist High Gravity. Starter made from harvested sample.

 

Misc:         1 lb D-45 Belgian Candi Syrup (original recipe only called for ~ .66 lbs)

 

Brew Date:                Rack to Secondary:               Keg Date:

 

Date:                          05/22/16                      skipped                                    06/12/16

Gravity:                      1.057                                                                           1.011

% Alcohol:                 7.5                                                                               1.5

% Sugar:                    14.5                                                                             2.6

Temp of reading:        60                                                                               60

 

Notes:

- yeast amount in jar had different smell than the ones I wash and store with boiled > cooled water. I was storing it on starter wort. Not sure if this is a concern or not. It did ferment in starter and started fermenting beer quickly.

- 12 qts 168 > 155 > ice > 154. After 1 hour > 152.

- first runnings were 16 brix.

- add 6 qts boiling > 160.

- only collected about 3 gallons so incrased sparge water amount by 2 qts.

- added 3.5 gallons of _?_ and > 169.

- 2nd runnings were 7 brix.

- had 6.6 gallons of 10.6 pre boil.

- ended with a little over 5 gallons, like 5.1 or 5.2 before adding 1 L starter.

- blowing off through tube. Fermenting 68-70 deg.

06/12/16  Light alc in nose. Color is light brown. Should be darker? Maybe ok. Taste is fairly clean. Some malt and belgian yeast flavor. Kind of dry? Bit of alc. Still very young. Should mellow in a few weeks and be OK.

07/31/16  Took pic. This turned out all right. I don't know if I'm crazy about it but it actually turned out about like I expected. I usually like either a little more malt or hops or a different flavor than this, but for what it is, it worked.

 

 

 

 

 

Beer Name:     Belgian Dark Nelson (dark beer with Nelson Sauvin hops)

 

Video of brew day and tasting.

 

Click on pic for larger version.

 

 

Grains:       9.5 lbs Weyermann Barke Pils

.5 lbs Carafa III

.25 lbs Midnight wheat

1.75 wheat malt

 

Hops:          1 oz Nelson Sauvin 11.4% AA  60 min

.5 oz Nelson Sauvin 11.4% AA 45 min

.5 oz Nelson Sauvin 11.4% AA 30 min

1 oz Nelson Sauvin 11.4% AA flame out

1 oz Nelson Sauvin 11.4% AA  (temp got down to ~ 130 deg)

 

Yeast:         Collected yeast from above Trappist High Gravity. Starter made 1.5 days prior.

 

 

Brew Date:                Rack to Secondary:               Keg Date:

 

Date:                          07/09/16                      skipped                                    7/23/16

Gravity:                      1.064                                                                           1.010

% Alcohol:                 8.2                                                                                1.2

% Sugar:                    16                                                                                 2.5

Temp of reading:        60    

 

Notes:

- 15 qts 166 > 156 > ice > 152. After 70 min > 150.

- add 8 qts of 200 deg water > 160.

- 16 brix, just under 14 gallons.

- add 3 gallons of 180 > 168.

- 2nd runnings were 7 brix.

- 7 gallons pre boil.

- boiled some in a pot on stove for nearly an hour.

- had 4.75 gallons after chilling. Topped off with 1 qt water and adjusted above gravity.

07/16/16   Check: Aroma? Flavor is something. Dark malt. Little roasted grain flavor. Burnt taste. 4 oz of hops in there. Maybe white wine is coming through in aroma/flavor. Grapefruit I can maybe see. Interesting. Some bitter pith flavor.

07/23/16 Aroma - coffee? Dark grain, maybe bitter citrus. Taste roasty, kind of dry (could have finished 1.012-1.013). Bitterness from hops. Thinking grapefruit and dry white wine. Kind of "American Black Ale" like. Dark and some bitterness. We'll see if character of hops comes through more when carbonated.

09/13/16  People are liking this beer fairly well. One neighbor said he thinks it's the favorite beer of mine that I have ever made. It could be hoppier, and a different grain bill would showcase this hop better. But the grain bill is solid with some roasty flavor and still a slick creaminess. Would work well for a big hoppy Black IPA. Can't really taste the Belgian yeast much which is OK with me in this case.

 

 

 

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07/15/16     Filled CO2 tank

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Beer Name:  Brunettes Not Fighter Jets New Zealand IPA

 

Video of brew day and tasting.

 

http://www.donosborn.com/homebrew/nz_ipa-sm.jpg  

Click on either pic for larger version.

 

 

Grains:       11 lbs Pils (7 lbs Barke, 4 lbs Rahr in this case)

.5 lbs Carastan 30-40L

.5 lbs Carahell 11L

 

Hops:          1 oz Pacific Jade 13.2% AA 60 min

.5 oz Wakatu 6.9% AA 45 min

.5 oz Wakatu 6.9% AA 30 min

.5 oz Motueka 6.1% AA 15 min

.5 oz Motueka 6.1% AA 0 min

.5 oz Pacific Jade 13.2% AA 0 min

cooled to 130 deg, then:

1 oz Motueka 6.1% AA

.5 oz Pacific Jade 13.2% AA

 

Yeast:         Wyeast 1056.  Liter starter made on stir plate for 24 hours before pitching.

 

Misc:

Brew Date:                Rack to Secondary:               Keg Date:

 

Date:                          08/06/16                      skipped                                     08/18/16

Gravity:                       1.061                                                                           1.010

% Alcohol:                  8.1                                                                                1.2

% Sugar:                     15.5                                                                              2.5

Temp of reading:        60                                                                                60

 

Notes:

08/06/16  15 qts 164 > 154 > ice > 153.  After 1 hour > 150.

- add 8 qts boil > 165.

- 17 brix first runnings, 3.9 gallons.

- add 3 gallons of 176 > 168.

- second runnings 7.5 brix. Ended with 7 gallons of 13 brix.

- boiled some on stove for 45 min.

-ended with just over 5 gallons before adding liter starter.

-fermenting at 68-70.

08/18/16  Not clear at all. Something in aroma but hard to pin down. Taste is lots of different flavors. Pine, grapefruit, bitter rind (orange lemon) lots of unique flavors and some malt there too. We will see.

09/13/16  Did the video with Paul and Dawson. It's drinking pretty good now. Not super aromatic but the flavor is nice. Good bitterness, finishes a little dry, crisp hop bite. Hop flavor is a little different than American IPAs and maybe one I would want to do every now and then.

 

 

 

 

 

Beer Name:   Robust Porter 

Click on pic for larger version.

 

 

Grains:       10 lbs Pils (would have used Pale but had this on hand)

1.25 lbs Chocolate malt

1.5 lbs Munich

8 oz Carapils

8 oz Crystal 50-60L

8 oz Black malt

 

Hops:          1 oz Nugget 13.5% AA  60 min

.75 oz Willamette 5.5% AA 30 min

.75 oz German Hallertau 2.9% AA 30 min

.25 oz Willamette 5.5% AA 0 min

.25 oz German Hallertau 2.9% AA 0 min

 

 

Yeast:         Wyeast 1056 washed from above. Starter made night before.

 

 

Brew Date:                Rack to Secondary:               Keg Date:

 

Date:                          08/20/16                      08/29/16                                  09/11/16

Gravity:                      1.070                           1.019                                       1.018

% Alcohol:                 9.3                               2.6                                           2.5

% Sugar:                    16.5                             5                                              4.5

Temp of reading:        60                               60                                           60

 

Notes:

- 18 qts 167 > 154 > ice > 152.  After 1 hour > 154.  (went up?)

- add 8 qts boiling > 164.  Collect 4.2 gallons of 17.5 brix.

- second runnings were 10 brix.  Got 7.3 gallons of 14 brix pre boil.

- boiled some on a pot on stove for 1 hour.

- had about 5.2 gallons before adding yeast starter.

- fermenting 70-72 deg.

08/26/16  Coffee and chocolate in aroma. Same in taste, more bitter chocolate with black bittering from roasted malts. Black malt? Chocolate too. Even with high gravity it is pretty bitter. I know I said the same thing last time.

09/11/16 Nice aroma, roasty chocolate, coffee, and similar in taste. Bitter from roasted malts but sweet balance from high FG. Should be good.

10/30/16  Took above pic. This is tasting excellent. Such a good recipe. All the right notes in what I want in a beer like this.

 

 

 

 

 

Beer Name:    Dry Dock SS Minnow Mild (no sparge) (NB recipe)

 

Click pic for larger version.

 

 

Grains:        9 lbs Maris Otter floor malted

           .625 lbs Medium Crystal

           .375 Caramel 120L

           .1875 Chocolate

           .1875 Brown

 

Hops:         1 oz Kent Goldings 4.6% AA  60 min

 

Yeast:         Wyeast 1056 washed from above, starter made the night prior.

 

 

Brew Date:                Rack to Secondary:               Keg Date:

 

Date:                          09/10/16                                                                     09/27/16

Gravity:                      1.052                                                                          1.012

% Alcohol:                 7                                                                                  1.6

% Sugar:                    13                                                                                3

Temp of reading:        60                                                                               60

 

Notes:

-24 qts 162 > 156 > ice > 152. After 1 hour > 152.

- add 9 qts boiling > 164.

- collected 6.6 gallons of 11-11.5 brix.

- after cooling collected just over 5 gallons before adding yeast starter.

09/27/16 Not much aroma. Alc note? Taste is kind of bland. Not bad but like a light brown ale, reminding me of some other Milds I've made. Maybe the English yeast is a key? Hopefully it will at least be drinkable.

 

 

 

 

 

 

Beer Name:    New England IPA (Trillium Fort Point Pale clone recipe)

http://www.donosborn.com/homebrew/ne_ipa-sm.jpg

Click on pic for larger version. 

 

Video of Trillium Fort Point tasting. 

 

Video of brew day and clone beer tasting.

 

 

Grains:          10 lbs two row pale

                        1.5 lbs white wheat

                        12 oz dextrin (Carapils)

                        4 oz Pale Crystal 15L (I found Light Carastan 13-17L)

 

Hops:            .33 oz Columbus 14.1% AA  60 min

                      .66 oz Columbus 14.1% AA  10 min

                      Cool to 180 deg and then add 2 oz Columbus for 15 min hop stand.

                        2 oz Citra 13.6% AA dry hopped on day 2 of fermentation

                        2 oz Citra 13.6 % AA dry hopped on day 4 of fermentation

                        1 oz Columbus 14.1% AA dry hopped on day 4 of fermentation

 

Yeast:         Wyeast 1056 American Ale.  Stir plate starter made night before.

 

Misc:

Brew Date:                Rack to Secondary:               Keg Date:

 

Date:                          10/15/16                      **skipped                               10/23/16

Gravity:                     1.056                                                                           1.009

% Alcohol:                7.25                                                                              1.1

% Sugar:                   14                                                                                 2.1

Temp of reading:      60                                                                                 60

 

Notes:

10/15/16  -14 qts 165 > 155 > ice > 150.

-        Add 2 gallons boiling > 157. Collected almost 4 gallons of 15 brix.

-        Add 3 gallons 176 > 166. 7.5 brix.

-        Ended with little over 7 gallons of 12 brix.

-        Boiled some on stove for about an hour.

-        Ended with just over 5 gallons before pitching yeast.

-        Fermenting ~ 66 deg.  

10/23/16  Strong citrus aroma, orange, nectarine, mango too. Taste is good. Not too bitter but lots of flavor. Maybe not murky enough. Due to not fermenting under pressure? Super fresh now. Will be fun to see how it comes out.

11/25/16  Keg is gone. It was an ok Pale Ale but not a good example of a NE IPA. I would have to dial back the bitterness even more and get a lighter color, more murky level. Maybe use a little flour. Otherwise it was at least in the ball park.  

 

 

 

 

 

 

 

WineName:   Raspberry Wine   (2 Gallon Batch)

http://www.donosborn.com/homebrew/raspberry_wine-sm.jpg

Click on pic for larger version.

 

 

Fruit:       6 lbs raspberries

 

Yeast:      Lalvin 71B-1122

 

Misc:    1 tsp pectic enzyme

               1 tsp acid blend

               2 tsp yeast nutrient

               2 campden tablets (crushed)

               4 lbs white sugar

               7 quarts water

 

 

Brew Date:                Rack to Secondary:               Bottle Date:

 

Date:                          10/16/16                      10/30/16

Gravity:                     1.080                           .9990                                      

% Alcohol:                10.8                              -1.2     

% Sugar:                   20                                0

Temp of reading:            

 

Notes:

-        Heated water slightly (not much) to dissolve sugar and all other ingredients except yeast.

-        Put water into sanitized bucket. Put berries in sanitized grain bag and set it in water.

-        Will add yeast 24 hours after doing this first process, and take gravity reading.

 10/23/16  Removed fruit. Fermented ~ 68 deg. Punched it down about 3 times in that first week, before removing.

10/30/16 -10 points below 0! The stuff on top is clear. Some sediment will need to settle. Maybe rack again. Taste is tart, acidic, some raspberry flavor. Some alcohol notes. Probably needs a tiny bit of sweetness but will let it sit for now. 

 

 

 

 

******************************************************************

Filled propane tank. Took 4.0 gallons. Brewed 10(!) batches since last fill.

******************************************************************

 

 

 

 

Beer Name:    Steamin' Wife Lager (Chevallier malt edition)

 

Click pic for larger version.

 

Video discussion and review of beer.

 

 

Grains:          10 lbs 14oz Chevallier heritage malt (usually do 10 lbs but was given this much)

                      .5 lbs Medium Crystal 50-60L 

 

Hops:            1.5 oz Northern Brewer 6.2% 60 min

                      .5 oz Northern Brewer 6.2% 45 min

                      1 oz Cascade 6.3% 0 min

 

Yeast:         Wyeast 2112 CA lager. Starter on stirplate for 1.5 days.

 

Misc:

Brew Date:                Rack to Secondary:               Keg Date:

 

Date:                          10/29/16                      11/12/16                                 11/20/16

Gravity:                     1.055                            1.013                                      1.013

% Alcohol:                 7.3                                1.8                                          1.8

% Sugar:                   14                                  3.5                                          3.5

Temp of reading:       60                                 60                                           60

Notes:

 -14 qts 164 > 155 > ice > 151.   Stirred once at 30 min for fun. After 1 hour > 148.

- add 8 qts boiling > 164.  Collected 3.5 gallons of 15.5 brix.

-add 3 gallons of 175 > 166.  2nd runnings = 7.5 brix.

- 7.2 gallons of 11 brix pre boil.

- boiled some on stove for 45 minutes.

-had 5 gallons even before adding 1 liter starter.

-fermented right about 62 deg.

11/12/16  Little hop in nose. Taste is some hop bitterness but a fuller and pleasant malt taste. Kind of sweet but not from Crystal. Little bit crisp. Not super dry but kind of bright. Hard to describe. Good start I think.

 11/20/16  Very clear (sample pulled). Aroma? Taste is very clean and balanced with a hunt of hop bitterness in finish. Almost some apple flavor? Normally would be a bad thing but there is a sweet component to the malt flavor. Kind of in aroma too. It does taste different than the normal version, probably due to the Chevallier malt.

 01/17/17  I like this beer all right but it is definitely different than any previous SWL's. The malt has a stronger sweet character with kind of an orangey, apricot jam fruit flavor. I think it would work well as part of a grain bill, maybe 25-50%, and maybe a beer that has tropical hop flavors (or NZ hops?) I have been curious why it has not cleared much. This different malt? Or maybe the yeast? It seems to clear as it warms so it might be chill haze. I'll see if it clears before it's gone.

 

 

Cider Name:   Cider One (Bubbler fermenter)

Click on pic for larger version.

Fermentables:       5 gallons apple juice from homebrew club buy

                               1 lb white sugar

                               1 lb brown sugar

 

Yeast:                    2 packets Red Star Premier Cuvee

 

Misc:

Brew Date:                Rack to Secondary:               Keg Date:

 

Date:                          11/05/16                     11/27/16                                  06/13/17  

Gravity:                      1.060                         1.005 (?)                                  .996

% Alcohol:                  8                                                                                  -.5

% Sugar:                     15                         

Temp of reading:        60                                                                               60

 

 

11/05/16  Pulled out 1 gallon of juice and heated it up a bit and dissolved sugar in that, then added it back into other 5 gallons.

11/27/16  Forgot to write down the gravity but I took it for both ciders and it was the same. I think it was about 1.005 and the taste was what you'd expect at this point.

06/13/17 - Seven months old. Clear. Dry, tart, crisp, green apple skins. Fair enough. Not "funky" at all. Added apple juice concentrate and 1 can raspberry lemonade because they only had 2 cans of apple juice for sale.

 

 

 

Cider Name:   Cider Two (glass carboy)

 

Fermentables:      5 gallons apple juice from homebrew club buy

                              1 lb white sugar

                              1 lb brown sugar

 

Yeast:                   2 packets Red Star Premier Cuvee

 

Misc:

Brew Date:                Rack to Secondary:               Keg Date:

 

Date:                          11/05/16                      11/27/16

Gravity:                     1.060                           1.005(?)

% Alcohol:                 8                               

% Sugar:                    15                            

Temp of reading:        60                              

          

 

Notes:

11/05/16  Pulled out 1 gallon of juice and heated it up a bit and dissolved sugar in that, then added it back into other 5 gallons.

11/27/16  Forgot to write down the gravity but I took it for both ciders and it was the same. I think it was about 1.005 and the taste was what you'd expect at this point.

 

 

 

 

 

 

Beer Name:    Czech Pils (Rahr Old World Pils malt)

Click on pic for larger version.

 

 

Grains:          10.5 lbs Rahr Old World Pils

                       .25 lbs Vienna

                       .25 lbs Briess Carapils 1.5L 

 

Hops:           3 oz Saaz 3.0%AA  60 min

                     1 oz Saaz 3.0% AA 45 min

                     1 oz Saaz 3.0% AA 1 min 

 

Yeast:         Washed California lager yeast from above Steamin' Wife. Starter made night before.

 

 

Brew Date:                Rack to Secondary:               Keg Date:

 

Date:                          12/10/16                                                                      12/22/16

Gravity:                     1.057                                                                            1.009

% Alcohol:                 7.5                                                                                1.2                                                                              

% Sugar:                    14.5                                                                              2.2

Temp of reading:       60                                                                                 60

Notes:

-14 qts 150 > 138.  After 45 min > 138. Add 7 qts boiling > 151. (wanted more like 156).

- pulled some of mash out and heated up. Added back in > 156. Let it sit for 30 min.

- First runnings 18 brix.  3.3 gallons.

- add 3 gallons of 176 > 164.  2nd runnings were 8 brix.  6.5 gallons of 12 brix. Did not boil any extra in another pot and ended with just under 5 gallons before adding starter.  

12/22/16  Not super clear. Skipped secondary. Added gelatin into keg before racking. Aroma - grapefruit with little catty? Could be hops. But also yeast still present. Tastes pretty smooth, not super bitter, some of that Saaz flavor but not a ton. Maybe come out more with carbonation and yeast clearing. Good start. Malt flavor seems somewhat similar to Rahr Pils at this point.

03/10/17  Keg ran out recently. Turned out to be perfectly drinkable and enjoyable. Never got super clear. Not sure if that had anything to do with malt or not. Not sure if there is a noticeable difference (for me) between this and their regular Pils malt.

 

Beer Name:    Redish Pale Ale  (Video of this project).

Click on pic for larger version.

 

 

Grains:          10.25 lbs Briess Ashburne Mild 5.3L

                       14 oz Extra Dark Crystal 150-165L                       

                       12 pz Briess Victory 25L                        

                       1.6 oz (1/10 of 1 lb) Briess Blackprinz 500L 

 

Hops:          .5 oz Galena 13.8% AA FWH

                    .5 oz Galena 13.8% AA 70 min

                    1 oz Chinook 11% AA 10 min

                    1 oz Saaz 3% AA 10 min                   

                    1 oz Chinook 11% AA cooled to 170F. Hop stand for 5 min (then down to 156F).

                    1 oz Saaz 3% AA cooled to 170F. Hop stand for 5 min (then down to 156F).

 

Yeast:         Washed California lager yeast from above Steamin' Wife. Starter made day before.

 

Misc:

Brew Date:                Rack to Secondary:               Keg Date:

 

Date:                          12/26/16                                                                       01/10/17

Gravity:                     1.054                                                                            1.012

% Alcohol:                  7.1                                                                               1.2

% Sugar:                     13.5                                                                             3

Temp of reading:       60                                                                                 60

Notes:

-15 qts 165 > 150. After 60 min > 148.

- add 2 gallons boiling > 163.

- collected 3.9 gallons of 14 brix.

- add 3 gallons of 175 > 165.

- 2nd runnings were 6.5 brix.

- had 7 gallons of 12 brix.

-boiled 1 gallon on stove separately for about an hour.

- still had about 5.3 gallons before adding 1 liter starter.

- fermenting ~ 58 deg.

01/09/17  Did .5 tsp gelatin in 1/4 cup water (per Marshall Schott). Did not let bloom. Heated in bursts until about 140F. Added to top of primary.

01/10/17  Sort of clear but kind of dark to tell. Some hop aroma but also a biscuit or toasty malt. Is that the Ashburrne? Taste is balanced. Hop flavor and bitterness and peculiar malt. Kind of like the Big and Bold Brown ale with the Brown malt. Finishes kind of bitter from hops. Decent. Not "juicy," more crisp with almost burnt character.

03/13/17  It has become pretty clear. It's red if you hold it up to the light (like above pic) otherwise it's darker than red. But it's a very unique and tasty beer. It's different than something I would have otherwise made so I'm glad it worked out. Fun project.

 

 

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© 2016 Don Osborn