Beer Name:
Hellish (variation of Helles)
Click on pic for larger version.
.
.
Grains: 10.5 lbs Weyermann Barke Pils
.5 lbs Two Track Denhoff (kind of like brown malt)
Hops:
1 oz Horizon 10.8% 60 min (but either form 2013 or 2015, so additions made
accordingly.
1 oz Horizon 10.8% 0 min (if from 2013, 19 IBU's, or if 2015 31 IBU's
calculated).
Yeast:
Imperial Organic L13 Global. Starter made with some of this wort the
night before.
Brew Date:
Rack to Secondary:
Keg Date:
Date:
01/20/18
02/04/18
02/25/18
Gravity: 1.050*
1.005
% Alcohol:
6.8
.8
Notes:
*due to doing a whirlpool and siphon process on the chilled
wort, my volume to fermenter was low, around 4.1 gallons. Gravity was 1.056 at
this point. I added about .4 gallons (10% of volume) and so decreased gravity by
10% accordingly.
- 14 qts 165 > 153 > ice > 149. After 60 min > 148.
- added 2 gallons boil > 163. Collected 3.4 gallons of 14
brix. (Used 1/2 quart for yeast starter).
- added 3 gallons 180 > 168. 7 brix. Had 6.8
gallons. Was 135 deg in morning.
- after pitching 1L yeast starter I had just under 5 gallons
(see * above).
- fermenting ~46-48 deg which is at the very low end of temp
range. Will bring to slightly warmer after a few days at this cold temp.
02/25/18 It was in a secondary but I didn't write down
any notes I guess. Added gelatin at kegging time. Not super clea. Little hop
aroma otherwise clean. Clean malt lager character. Finishes with bit of
lingering hop bitterness. Pretty nice. Not sure what Denhoff contributed but I
will see.
03/18/18 Very clear now. Nice taste. Will do video
tasting and we'll see if Denhoff is there.
04/02/18 This turned out nice. It's super clear and
fairly crisp. I think I am liking this yeast strain. Did the Denhoff contribute
much? Probably not a lot but it might be there just a little. There is maybe a
hint of the toasted/burnt character from it. It was a low risk/low reward kind
of experiment.
.
.
.
Beer Name:
Bird vs Fish India Pale Lager
Click on pic for larger version.
VIDEO
on this beer.
.
Grains: 12 lbs Weyermann Barke Pils
2 lbs Vertical malt base malt (or just 14 lbs of whatever base malt)
.5 lbs Carapils
.5 lbs Carastan 30-40L
Hops:
1 oz Chinook 13% AA (2015) -first wort hops
1 oz Chinook 13% AA (2015) 15 min
1 oz Falconer's Flight 9% AA (2015) -at flame out. hold ~15m.
1 oz Citra 13% (2015) -at flame out. hold ~15 min
1 oz Falconer's Flight 9% AA (2015)
-chill to below 180, add, hold 10 min.
1 oz Citra 13% (2015) -chill to below 180, add, hold 10 min.
Yeast:
Imperial Organic L13 Global, washed from above. Starter made night before.
Misc:
2 cups white sugar, ~1 lb. Added with about 15m left in boil.
Brew Date:
Rack to Secondary:
Keg Date:
Date:
03/03/18
03/18/18
03/25/18
Gravity: 1.074
1.013
1.012
% Alcohol:
9.3
1.8
Notes:
-19 qts 168 > 158 > ice > 152. After 1 hour > 151.
- add 8 qts boiling > 164. First runnings 16 brix. 4.4
gallons.
- add 3 gallons 174 > 165. Second runnings 10 brix.
- had almost 8 gallons?! 13 brix pre boil. Boiled some in 2
diff pots for better part of an hour to reduce volume.
- ended with just over 5 gallons before adding 1 liter
starter.
- fermenting ~ 46 deg for first few days.
03/18/18 Fermented at cooler temps for maybe week, then
brought to lower to mid 60s for several days. Not much aroma right now. Not very
clear. Nice orange tint, copper color. Good bitterness with malt balance. Light
alc note in finish. Seems like it is off to a nice start.
03/25/18 Somewhat clear. Did not do gelatin and will
see how yeast drops without it. Ripe orange aroma. Pine. Taste is really good.
Lots of hop flavors, orange, mango, pine, grapefruit. Some malt character from
nice Pils malt but mostly about the hops! Should be good.
05/20/18 Tasted along side Hoppy Lager and this beer
was quite a bit better. Even had more hop aroma than dry hopped Hoppy Lager.
Even at nearly 3 months it is tasting great.
.
.
.
Beer Name:
Small Batch #1 -Two Track M6, Citra
Click on pic for larger version.
VIDEO
on this beer.
.
*Recipe for 2 gallons*
Grains: 6 lbs Two Track Malting M6 (~Munich malt)
Hops:
.5 oz Citra 13% AA (2015 so couple years old) 45m
1.5 oz Citra 13% AA (2015 so couple years old) flameout. hold 10m.
Yeast:
Imperial Organic L13 Global strain, washed from above. Slurry in pint jar of
wash.
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date:
03/18/18
03/30/18 04/08/18
Gravity: 1.058
1.012
% Alcohol:
7.8
1.8
Notes:
- lots of firsts: first small batch, first brew in a bag, first time using
Avalon Bay induction plate, first all Munich beer.
- 8 qts water 170 > 152/153. After 5 min: 152. 13m: 152. 20m:
152. 43m: 152. So did not lose any temp even just sitting on induction
plate with it off. I thought I might have to turn it on to add heat.
- estimated to lose about 3qts water in 6lbs grain (.5 qt/lb) so heated
that much up to about 170F for sparge. Wort was 10 brix.
- ran 3 qts through the grain sitting in bag on a colander over pot. Had to
remove some grain or it was too full for colander.
- squeezed bag a little bit and got up to a touch over 2 gallons before
boiling.
- setting induction plate at 355F kept it at a decent boil (later turned it
up to the next higher setting).
- let collander sit over pot and drain and later added the few oz that had
collected there.
- boil was 45m (prob could try to go down to 30m some time).
- aerated by shaking and not pure O2.
- pitched yeast slurry in a pint jar. NO starter made this time.
Fermenting now in room in upper 40's.
04/08/18 added gelatin 3 days ago while in fridge. Not super clear
now but maybe clearer. Not quite able to fill 1.75g keg. Butter aroma. Diacetyl?
Malt? Flavor is at first kind of buttery then malty sweet and with bitter
finish. Schizophrenic beer at this point.
05/21/18 I think some of the butter flavor is just the all Munich
malt grain bill. It was a fun experiment even if the beer was not great. It was
at least OK.
.
.
.
Beer Name:
Hoppy Lager (IPL) (using up
free yeast, grains and hops)
Click on pic for larger version.
VIDEO on making
this beer.
Grains: 6 lbs Weyermann Barke Pils
6 lbs Vertical base malt
2 lbs Two Track Malting M6 (~Munich)
Hops:
1 oz Comet 10.4% 2015 60min
1 oz Comet 10.4% 2015 15min
1 oz Pilgrim 10% 2013 flame out. hop stand 15m.
1 oz Amarillo 8.8% 2013 flame out. hop stand 15m.
1 oz Pilgrim 10% 2013 cool to ~174 then add rest.
1 oz Amarillo 8.8% 2013 cool to ~174 then add rest.
1 oz Cryo hop Lorval - dry hop for 3 days.
Yeast:
Imperial Organic L13 Global strain washed from above. Starter made night
before.
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date:
03/31/18
04/14/18
04/25/18
Gravity: 1.060
1.010
1.009
% Alcohol:
8
1.2
1.1
Notes:
03/31/18 17.5 qts 166 > 153.9 > stirring > 153.3. After 60m >
152. Add 2 gallons boiling > 164.
- first runnings 16.5 brix, collected 4.1 gallons. Took .5 qt for yeast
starter.
- add 3 gallons 178 > 167. 2nd runnings were 8.5 brix.
- 7.1 gallons of around 13 brix. Boiled some on stove for 45 min.
- ended with 4.8 gallons and 5 gallons after adding starter.
04/14/18 Not clear but a nice light orange/yellow color. Taste is
good. Peach, tangerine, grapefruit. Bit of a bitter finish. OK malt flavor. Not
bad. Might dry hop with cryo dust.
04/25/18 Added dry hop dust on 04/22. Somewhat clear. Nice
color. Yellow orange. Aroma - lemon, citrus (orange), piney? Taste is a little
grassy, otherwise good. Double hop bag in keg to stop powder from getting in keg
but not sure if it did anyway.
07/27/18 Keg is gone now. I never really liked this beer all that much but
at the very end of its life it actually starting getting better. It was cripser
and tighter. Was it all this lagering time? Huh.
.
.
.
*********************************************
04/21/18 Propane tank filled.
*********************************************
.
.
.
Beer Name:
House Blonde (named for
Imperial yeast "House" strain used)
Click on pic for larger version.
VIDEO on making
this beer.
VIDEO on adding
gelatin to this beer after it was already carbonated in the keg.
Grains: 10 lbs Weyermann Barke Pils
Hops:
.5 oz New Zealand Pacific Gem 13.7% AA 60m
.5 oz New Zealand Pacific Gem 13.7% AA 0m
Yeast:
Imperial Yeast A01 House strain. NO starter made. Just pitched pack in
aerated wort.
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date:
04/28/18
05/05/18
05/16/18
Gravity: 1.050
1.007
1.007
% Alcohol:
6.8
1.1
1.1
Notes:
-12.5 qts 166 > 154 > ice > 149. After 1 hour > 148.
- add 2 gallons boiling > 163. 14 brix 3.5 gallons.
- add 3 gallons 175 > 166.6! 2nd runnings 7 brix.
- 6.8 gallons 10 brix.
- boiled 1 gallon on stove for 30 minutes, which was the perfect amount.
- ended with 5 gallons even.
- fermented mostly around 62 deg and then warmed up at the end for a bit.
05/05/18 Not super clear but somewhat clean aroma. Barke Pils malt
sweetness and some bitterness. Pretty straight forward but decent. Flavor from
yeast? Maybe suppressed by cooler fermentation temps.
05/16/18 Somewhat clear. Honey malt aroma. Light hop bitterness in finish.
Light mouthfeel. Fairly crisp with bitter finish. English yeast? Hmm. Not sure
if very pronounced. Somewhat clean. Could make summer wheat ale with it or
something. Decent drinking beer. It should go down easy.
.
.
.
Beer Name:
Sour Batch Kidz Wild Ale
Click on pic for larger version.
.
.
Grains: 6 lbs Barke Pils
2 lbs wheat (1 lb pale, 1 lb white in this case)
.5 lb flaked oats
.5 lb Vienna
Hops:
.5 oz Columbus 10% AA (adjusted due to age, was 15.5%) for 1 min in boil
(yes, at very end).
Yeast:
Imperial Yeast F08 Sour Batch Kidz blend (saison yeast, 2 strains Brett,
lacto).
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date:
05/19/18
skipped
08/18/19
Gravity: 1.043
.996
% Alcohol:
Notes:
- 12 qts 169 > 159 > ice > 150 (too cool) > heated some on stove and added
back in > 154. After 1 hour > 152.
- add 8 qts boil > 167. Collect 3 gallons of 13.5 brix.
- add 3 gallons 174 > 167. Second runnings 6 brix.
- had 6.5 gallons. Said 10 brix but seems kind of high.
- did whirlpool and even with tilt only got about 4.5 gallons.
- did NOT aerate other than siphoning into fermenting. Did not make
starter. Fermenting at 70deg for first couple days. It will be warmer in
time.
05/26 1 week check. 1.012. Surprising not super visible active
fermentation. Was at 70F for 4-5 days now in upper 70s. Super cloudy (yeast).
Taste is really young. Slight bit of funk, barnyard, maybe spice ala Saison. No
noticeable lacto at this early point.
07/27 Just recently I noticed what might be the beginning of a
pellicle forming. I've seen a couple bubbles on top of beer. It's been ~74F for
last couple months.
11/10/18 .997(?) Not much aroma. Slightly musty and gym sock
flavor from Brett I assume. Few pellicle bubbles but now it's ~65 deg so not
sure if that is warm enough for certain critters to do what they need to. Guess
I will leave it for now and try to keep as warm as possible in this winter and
maybe sample in another few months. It's not bad, just not super unique.
08/18/19 Did some online calc and it said to use the whole 5 oz
packet of corn sugar for a higher volume of CO2. Well, weeks later and now I
wonder if it was too much. It's pretty fizzy and needs to be opened over a sink.
But it does drink OK. Pitched 1.3g of some dried lager yeast, too.
Aroma - musty brett. Taste - fairly light actually. Bit of funk but maybe a very
light tartness? Certainly not much.
06/15/20 Drinking this now, it tastes all right. It is not sour,
though. So maybe I had too many hops. It definitely has a nice Brett character
that is enjoyable. It's two years old and drinks pretty nice. I would just have
to do something different if I wanted it to be more sour, if it was even
possible.
.
.
.
Beer Name:
American Wheat
Click on pic for larger version.
VIDEO on making
and tasting this beer.
Grains: 3 lbs Pils
3 lbs Vertical malt two row (basically 5-6 lbs of your preferred base
malt)
5 lbs Rahr pale wheat
Hops:
.75 oz Columbus (2015) 60m
1 oz Bravo (2013) 0m. hop stand for ~10m
(orange, vanilla and floral)
1 oz Galaxy (2015) 0m. hop stand for ~10m
(distinct passionfruit and clean citrus aromas)
1 oz Bravo (2013) cooled to below 180F. Added for few min before
continuing the chill.
1 oz Galaxy (2015) cooled to below 180F. Added for few min before continuing the
chill.
Yeast:
Washed Imperial A01 House strain from above. Pitched quart jar slurry with
no starter.
Misc:
.5 lbs rice hulls added after 1 hour mash.
Brew Date:
Rack to Secondary:
Keg Date:
Date:
05/28/18
skipped
06/06/18
Gravity: 1.050
1.007
% Alcohol:
6.8
1
Notes:
- 14 qts 167 > 154 > ice > 152. After 1 hour > 151.
- added 8 qts boil (and rice hulls) > 165.
- collected 3.5 gallons of 15.5 brix.
- added 3 gallons 174 > 166.
- 2nd runnings were 7.5 brix. Had 6.5 gallons in brew pot.
- aerated but did not make a starter. Decanted off wort in quart jar and
pitched slurry.
06/06 Some hop aroma. Almost too bitter? Lots of hops. Crisp, bitter
hop flavor but not enough body? How could I adjust? Or maybe it will be OK.
Update: those initial thoughts bore out. It needed to be mashed higher or have a
higher FG. Or maybe just less hops used that imparted bitterness. I have been
bledning it in the glass with Hoppy Lager, Blonde, or even the Hefe. It can also
just be drank on its own. It's drinkable but not what I hoped for. Wanted it to
be more like an IPL.
.
.
.
Beer Name:
Saison for Bryon Adam's Project (spreadsheet)
Click on pic for larger version.
.
VIDEO on making
and tasting this beer.
Grains: 8 lbs Barke Pils
.5 lbs flaked oats
Hops:
1 oz Horizon (from 2013 or 2015) 10% AA 60m (not wanting a lot
of bitterness)
Yeast:
Imperial Citrus A20 (sacc yeast that has Brett character,
fka
Bruxellensis" Trois – WLP644).
No starter, just pitched pack.
Misc:
1 lb white sugar
Brew Date:
Rack to Secondary:
Keg Date:
Date:
06/09/18
06/28/18
07/15/18
Gravity: 1.048
1.002
1.000
% Alcohol:
6.2
0
Notes:
- 10.5 qts 165 > 152 > ice > 150. After 65 min > 149.
- add 5.5 qts boiling > 162 (probably should have done more water at lower
temp)
- 14.5 brix. only 2.5 gallons of first runnings.
- added 3 gallons of 175 > 166. second runnings 5 brix.
- had 5.9 gallons of 9.5 brix. Added 1 qt of water to make it 6.1 gallons
at 9 brix.
-45m into boil it was 13.5 brix so I added 1 qt of water as volume was
looking a little low. This worked as I ended up with 5 gallons of the target
gravity.
- aerated with pure O2 but no starter made.
06/25 1.000 or so. Hard to tell due to foam. Wow. Low gravity. Taste
is OK. Somewhat basic but kind of rustic, farm housey. Fair enough.
06/28 1.002. Cloudy. Should be OK just kind of there now.
Needs CO2.
07/15 Taste is ok. Some light funk notes but basically a nice light
Saison. We'll see.
05/27/20 Still have some of this around. It turned out well
enough even after 2 years. Lightly funky or musty. Maybe not exactly a Saison or
maybe it could pass for one. It's nice and spritzy and still drinking good,
however much I have left of it. I suppose this is an interesting yeast strain to
get sort of a Brett character w/o it being officially Brett.
.
.
.
.
Beer Name:
Hefeweizen
-Banana attempt #2. Semi-open
fermentation
Click on pic for larger version.
VIDEO on how this
beer came out.
Grains: 5 lbs Weyermann pale wheat
5 lbs Rahr two row
Hops:
1 oz U.S. Perle 3.9% AA 60m
Yeast:
Imperial G01 Stefon (Weihenstephan
origin)
Misc: .5
lb rice hulls
Brew Date:
Rack to Secondary:
Keg Date:
Date:
07/07/18
07/14/18
Gravity: 1.047
1.010
% Alcohol:
6.1
1.2
Notes:
- 12.5 qts water 163 > 154 > ice > 152. After 1 hour 151.
- add 7 qts boiling and rice hulls > 165. First runnings 3.5 gallons
12 brix.
- add 3 gallons ~ 170 > 165.
- had 6.7 gallons 11 brix before boiling. Boiled 10 min before adding
hops to reduce volume a tiny bit.
- ended with 5 gallons even. Pitched yeast, no starter. Did not
aerate other than pouring into fermenter.
- fermented very quickly and got to be off the fermomenter so I think
around 80F. Skimmed some top cropping yeast. (Used in Roggenbier and it
took off super quickly).
- also, after fermentation got going (6 hours or so) I covered plastic
bubbler with a fruit bag bungee corded down. This was to emulate an "open"
fermentation of sorts.
07/14 Banana aroma and taste! Fermented warm and that might have been
it. Some tartness or yeast bite, typically for style. Not much clove. I think
this will turn out nice.
.
.
.
.
Beer Name:
Roggenbier (Rye beer)
VIDEO
on making and tasting this beer.
Click on pic for larger version.
.
.
.
Grains: 5 lbs malted rye
5 lbs Rahr two row
.25 lbs Perla Negra (or any dehusked dark for color)
Hops:
1 oz US Perle 3.9% AA 60min
Yeast:
Imperial Stefon (hefeweizen strain) top cropped from above.
Misc: .5
lb rice hulls added before lautering
Brew Date:
Rack to Secondary:
Keg Date:
Date:
07/20/18
08/04/18
Gravity: 1.048
1.009
% Alcohol:
6.2
1.1
Notes:
- 13 qts 165 > 154 > ice > 152. After 65m > 150.
- added 7 qts boiling and rice hulls > 161. Collected 3.2 gallons 13.5 brix.
- added 3 gallons 180 > 166. 2nd runnings 8 brix. Had 6.4 gallons
10.5 brix.
- no extra aeration. no yeast starter. Fermented kinda warm, 75-76F. Was
super fast start, fermenting within a couple hours. Used blow off tube this time
so regular closed fermentation. Otherwise, very similar to above Hefeweizen. It
will be fun to compare/contrast.
08/04/18 A little clear, sort of. Little banana in aroma. Rye flavor?
Hard to pick out. Almost a little bland but not bad. (Got better in a couple
weeks, see video above).
.
.
.
*****************************************
08/22/18 Propane tank topped off / filled
*****************************************
Beer Name:
New Zealand Pale Ale (sort
of re-do of
this)
VIDEO on making this beer.
.
Click on pic for larger version.
.
.
Grains: 11 lbs Rahr Premium Pils
.5 lbs Carastan 30-40L
.5 lbs Carahell 11L
Hops:
.75 lbs Pacific Jade 14.3% 60m
.5 oz Wakatu 6.1%
AA 45 min
.5 oz Wakatu 6.1%
AA 30 min
.5 oz Motueka 7.3%
AA 15 min
.5 oz Motueka 7.3%
AA -cooled to 180 then added this for 10 minutes
.5 oz Pacific Jade 14.3%
AA -cooled to 180 then added this for 10 minutes
1 oz Motueka 7.3%
AA -cooled to 125 then added, held for 15 min (was 112F after that time)
.75 oz Pacific Jade 14.3%
AA -cooled to 125 then added, held for 15 min (was
112F after that time)
Yeast:
Imperial Barbarian A04 - no starter. just pitched pack.
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date:
08/25/18
09/03/18
Gravity: 1.056
1.009
% Alcohol:
7.3
1.1
Notes:
-15 qts 163 > 151. After 1 hour > 151.
- add 8 qts boiling > 165. First runnings were 16 brix, 3.75 gallons.
- add 3 gallons 177 > 167. Second runnings were 7.5 brix. Had 7 gallons of
11.5 brix total.
- boiled a gallon on the stove for 45 min.
- ended with just about 5 gallons.
-aerated with pure O2 but did not make a starter.
-fermenting in mid to upper 60s.
09/03 Fermented under 70 except for maybe half a day. A little bit of
orange rind in aroma, white grape. Taste is nice. Not too bitter. Drinkable with
hop flavor. Hard to pinpoint unique flavors at this point and hopefully
carbonation will help.
[later] Chip and I tasted it on video. It was still murky from the
Barbarian yeast and I feel like that affected the taste. So I went back and
added gelatin to clear it up. It worked! It's super clear now and I think that
it does taste a little better and crisper. But still it doesn't have the hop
punch that the previous one did. I wonder if adding the first hop stand charge
right after boiling IS important to get some of that additional hop bitterness
and flavor instead of cooling it down like I did this time.
.
.
.
-----------------------------------------------------
10/13/18 Filled CO2 tank (actually did exchange
at NB)
-----------------------------------------------------
.
.
Beer Name:
Tropical Stout (based on
info posted here)
VIDEO on making and tasting this
beer.
.
Click on pic for larger version.
.
Grains: 12 lbs Maris Otter
8 oz roasted barley
8 oz chocolate
1 lb Double Roasted Crystal
4 oz Carafa III
4 oz Perla Negra (goal here is 8 oz of some dehusked, dark grain)
Hops:
1 oz Magnum 10.8% AA 60 min
Yeast:
Imperial Yeast Four Square - starter made 20 hours prior
Misc: 1
lb turbinado sugar
.
Brew Date:
Rack to Secondary:
Keg Date:
Date:
09/23/18
10/07/18
11/10/18
Gravity: 1.077
1.017
1.017
% Alcohol:
9.7
1.8
1.8
Notes:
- 18 qts 167 > 156 > ice > 153. After 1 hour > 152.
- added 8 qts boil > 163. 17 brix, collected 4.9 gallons (?!)
- added 2 gallons 175 > 165. 2nd runnings 8.5 brix.
- had 7 gallons of 14.5 brix. Boiled a gallon separately on stove for 45m
but still ended with 5.5 gallons. Added liter starter = full fermenter!
- aerated for 90 seconds with pure O2. Fermenting around 66F.
09/29 Check - 1.022. Some alc in aroma. 7.2%. Taste is a little sweet
with almost what seems like hop flavor but that would be odd. Might be
bitterness and flavor from dark malts. Not super dark. Maybe that is partially
due to yeast still in suspension. Guess it is OK but pretty young.
10/07/18 1.017 Dropped some more. Still some booze in aroma.
Taste is interesting. Not overly sweet. Some bitterness from grains and maybe
from the hop. Should be OK. Little more of an edge to it than I expected.
7.9% alc now and just two weeks old.
11/10/18 Roasty aroma with some alc but less than it was, thankfully.
Taste is smoothing out too. This has a light roasty bitterness also maybe a hint
of hop bitterness, a sweet middle flavor and then finishes almost dry? Maybe
that's the alcohol but it is less boozy. Aging it a bit seems to have been a
good move.
01/09/19 This beer is still drinking very nice and is holding up
well. It's just about what I hoped for. Maybe next time I could try to use a
lager yeast (even if fermented warmer) and find some more interesting sugar to
use.
.
.
.
Beer Name:
Baby's First Rauchbier
Click on pic for larger version.
.
VIDEO on making and tasting this
beer.
.
.
Grains: 6 lbs two row (had on hand)
5 lbs Weyermann Smoked malt (rauchmalt)
.5 lbs Briess Cherrywood Smoked
.5 lbs Cara-red
.25 lbz Perla Negra (dark, dehusked malt)
Hops:
1 oz US Magnum 10.8% 60 min
Yeast:
Imperial Barbarian A04. No starter, just pitched pack and aerated.
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date:
10/06/18
10/13/18
Gravity: 1.061
1.013
% Alcohol:
8%
1.7
Notes:
- 15 qts 166 > 152. After 1 hour > 152. Add 8 qts boiling water > 165.
Collected 3.8 gallons of 15.5 brix.
- add 3 gallons of 176 > 167. 2nd runnings were 8 brix.
- collected 7 gallons of 12 brix. Boiled 1 gallon on stove for 45 min.
Ended with 5 gallons even.
- fermenting in mid to upper 60's F.
10/13/18 Fermented pretty fast. Under 70F. Some smoke in aroma! Not
super subtle, ha. Nice brown red color. Will cool down in fridge then add
gelatin so it will get clear. Seems like it is about what I hoped for. Maybe a
little stronger smoke than I wanted but that is a character that fades so at
some point it should be just right. Only 7 days old now.
.
.
.
.
Cider Name:
Raspberry Plum Cider
Click on pic for larger version.
.
.
Fermentables: 5 gallons fresh pressed juice from homebrew club buy
Yeast:
2 packets Lalvin 71B Narbonne
Misc:
1 lb white sugar
1 lb brown sugar
Brew Date:
Rack to Secondary:
Keg Date:
Date:
11/03/18
11/24/18
06/27/19
Gravity: 1.062
.998
.995
% Alcohol:
8.1
Notes:
11/03/18
1.044 before adding sugar. Removed half gallon of cider because I
knew the fruit would take up a lot of room.
11/06/18 added about 2 lbs plums (removed pits) and 8 lbs raspberries
in a sanitized cloth bag.
11/17/18 removed fruit.
11/24/18 Tasted ok. Plum? Probably not much. Needs some age and back
sweetening but should be all right.
06/27/19 Used 2 cans of cranberry raspberry concentrate and 1 can of
apple cherry. Added sorbate. It is quite sweet right now. I think this
happened when I did the raspberry cider last time. Hopefully it will get less
sweet with carbonation and some keg time.
10/15/19 this was pretty darn sweet at first and it is totally
different now. So either I did not get the concentrate very well mixed, and/or
it was just sitting at the bottom, or somehow despite the sorbate the yeast have
already been consuming it. It is not super dry, but just lightly sweet and
allows the raspberry flavor to come through. I am not sure about the plums. I
forget they are in there, but either way it's a nice way to make this kind of
fruited apple cider.
.
.
Beer Name:
Eraclea Pils (using an
Italian-grown malt)
Click on pic for larger version.
VIDEO
of making/tasting this beer.
.
.
Grains: 10 bls Weyermann Eraclea Pils
Hops:
1 oz Falconer's Flight (several years old but stored vacuum sealed in
freezer) 60m
1 oz Falconer's Flight 0 min
Yeast:
Imperial L28 Urkel -starter made night before
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date:
11/17/18
12/01/18
12/08/18
Gravity: 1.047
1.007
1.006
% Alcohol:
6.1
.8 5.3%
Notes:
- 12.5 qts 165 > 153 > ice > 150. After 1 hour > 149.
- add 8 qts boiling > 164. First runnings 13 brix. (took 1 pint for
starter). Had 3.3 gallons.
- added 3 gallons of 173 > 166. 2nd runnings 6 brix. Had 6.6
gallons 11 brix.
- ended with 5 gallons. Aerated, pitched yeast, is fermenting 50-52
deg for first couple days.
12/01/18 Light dankness in aroma. Taste is somewhat bitter. Malt
sweetness but also crisp and finishes somewhat dry. Should be ok. Hops still had
some in them after being several years old.
12/08/18 Added gelatin to bottom of keg before racking. Pretty clear
as is. Bit of dank hop aroma still, kind of surprising for old hops. Taste has
some hop bitterness, crisp flavor, finishes dry. Malt is light breadiness. Could
see adding a touch of sweeter malt to balance a beer made with mostly Eraclea
Pils.
02/11/19 Still on tap and still very nice. Strangely enough those old
Falconer's Flight hops probably contributed more unique hop flavor than I would
have wanted. Should have just got some more neutral hops, maybe. The malt is
nice though. It's a super clean, easy drinking beer with perhaps a slightly less
sweet quality than the Barke Pils.
.
.
.
Beer Name:
Barclay Perkins Sparkling Beer
(from
this article)
Click on pic for larger version.
VIDEO of
making/tasting this beer.
.
.
Grains: 8.5 Pils (Weyermann Eraclea)
1 lb Caramel 60L (they did not have Crystal 60L)
.4 lbs (6.4 oz) Crystal 70-80L
Hops:
4 oz Saaz 3.2% AA 60min
Yeast:
Imperial L28 Urkel washed from above and starter made ~22 hours prior.
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date:
12/09/18
12/21/18
Gravity: 1.050
1.008
% Alcohol:
6.8
1.2
Notes:
- article says this beer should be 88% Pils, 12% Crystal, 12 SRM, 40+ IBU,
Saaz hops and lager yeast.
- 12.5 qts 165 > 151. Mashed 1 hour. Add 8 qts boiling > 165. Collected 3.6
gallons of 13 brix.
- add 3 gallons 170 > 164. 5.5 brix. Had 6.6 gallons of 10 brix.
- boiled 15 min before adding hops to reduce volume a little extra and
increase gravity.
- 4.6 gallons before adding 1 liter starter, so it did reduce volume more.
- 12/21 fermented at ~52 and more like 56. Raised temp for 5 days or
so (prob mid 60s). Added gelatin. It's bout what you would expect. Has slickish
mouthfeel with caramel malty flavor but then the hop bitterness comes in.
Finishes kind of bitter and carbonation should accentuate that. Not bad. Kind of
weird beer but fair enough result so far.
02/11/19 Full carbonated. It's not bad and it's about what I would
have expected. The caramel/crystal flavor definitley comes through but the IBU's
are just enough to offset that, slightly. If a person is very sensitive to that
flavor, though, they might not like it. It was a fun beer to make and get a
taste of what it might have been like.
.
.
.
Beer Name:
Smoked Helles
Click on pic for larger version.
.
VIDEO
on this beer.
.
.
Grains: 4 lbs Eraclea Pils
3 lbs floor malted Maris Otter (could just use 7 lbs Pils but I had some of this
on hand and thought I'd throw it in)
3 lbs Weyermann Rauchmalt
.5 lbs Carapils
.5 lbs Munich
Hops:
1 oz German Trad 6.4% AA 60 min
Yeast:
Washed Imperial L28 Urkel - Starter made maybe 1.5 days prior.
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date:
12/27/18
skipped
01/10/19
Gravity: 1.053
1.007
% Alcohol:
7
1.1
Notes:
- 14 qts 166 > 153 > ice > 151. After 1 hour > 147 (didn't put pink
insulation board down, lost more heat?)
- add 8 qts boil > 164. Collect 3.75 gallons of 15 brix.
- add 2.75 gallons 174 > 166. 7.2 brix. Had 6.6 or 6.7 gallons
11.5 brix. Boiled 5 min before adding hops.
- ended with 5 gallons. Fermented in lower to mid 50s. Brought
to warmer temps for 4-5 days after main fermentation was done.
01/10/19 Lightly smoked. Finishing with a bit of smoke bitter/acrid
flavor. Fairly clean, some sweetness. Should be nice. Added gelatin.
03/19/19 This beer is drinking great. Nice and clear with a decent
but not too strong smoke character. It seems to be a pretty big hit with people.
.
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Next Page 2019
© 2018 Don Osborn
