Beer Name:
Storm in a Teacup Barleywine with Chip & Dawson
Click on pic for larger version.
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VIDEO on this beer courtesy of
Chop & Brew.
Grains: 20 lbs Chevallier
Hops:
2 oz Target 10.2% AA 60m
Yeast:
Imperial Pub ale (yeast cake Chip had from a Wild Rice Mild)
Misc:
Brew Date:
Rack to Secondary:
Bottle Date:
Date:
01/12/19
07/25/19
Gravity: 1.103
1.017
% Alcohol:
Notes:
-this was a collaborative brew day where I pretty much made the wort in my
mash tun, supervised the boil, chilled and aerated, and Chip then took it and
watched over the fermentation (he also provided the yeast cake). The packaging
duties yet tbd. Dawson mostly stood around and looked handsome. :)
(He provided all the ingredients).
- this was a good test of my mash tun as previously the most grain I had
used was a little over 18 lbs. After doing this brew and seeing how it was not
quite maxed out at this grain amount and water amount, I could probably have put
in even a few more lbs of grain. But this is how it went down.
- 23 qts water (1.16 qts water/lb) 165 > 150. First runnings 24 brix.
- yielded 3 gallons of ~ 22.5 brix.
- add 1 gallon boiling water (2nd runnings were still 20 brix) and then had
4 gallons of 22.5 brix.
- were still aiming for around 1.090 after boil so wanted to get it lower
still.
- added another 1/2 gallon of hot water. That was 21.1 brix (around 1.084)
and we then had 4.5 gallons.
- decided to call that good and bring to a boil. Ended with 4 gallons after
boil of 1.103. So take away is if I wanted to end with 5 gallons of around that
gravity I probably could have added 2-3 more lbs of grain. I could also include
some white sugar (maybe 1 lb) which we did NOT do on this beer. In all
likelihood with a couple more lbs of grain and maybe a lb of sugar I might even
be able to get 5 gallons of 1.110-1.120 in my mash tun.
- aerated for 90 seconds or so. Chip said it fermented in lower to mid 60s
and was down to like 1.020 after 5 days or so.
07/25/19 Chip and Dawson added some yeast and did the priming
sugar. I had not arrived yet. It was pretty much bottled when I got there. The
sample reminds me of Samichlaus, a big viscous boozy beer that tastes OK. We
will see if it carbonates. Hope so.
05/25/20 Had one the other day and took the pic. Now it might be getting
better. It has the overall viscous sweetness from Chevallier but I'll be darned
if it doesn't retain a firm bitterness too. Reminded me a little of Bigfoot
Barleywine.
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Beer Name:
Earth Rider Precious Material Helles
(recipe from
here)
Click on pic for larger version.
VIDEO on making
this beer.
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Grains: 9.33 lbs Bohemian Pils (I used Eraclea)
1 lb Vienna (Weyermann Barke 2.8-3.9L)
.5 lb Munich (Weyermann Barke 6.9-8.8L)
.25 lb CaraHell (Weyermann 11L)
Hops:
1.5 oz German Tettnang 3.8% AA 60m
.5 oz German Tettnang 3.8% AA 15m
Yeast:
Imperial Global lager yeast. Starter made 24 hours prior.
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date:
02/03/19
02/17/19
Gravity: 1.052
1.008
% Alcohol:
6.9
1.2
Notes:
-14 qts 165.5 > 152.9. After 1 hour > 150.
- add 2 gallons boiling > 165. Collected 4 gallons of 14 brix.
- add 2.5 gallons 171 > 164. 2nd runnings were 2.5 brix.
- had 6.5 gallons of 11 brix.
- ended with 5 gallons even before pitching yeast.
-aerated with pure O2.
- was fermenting next morning in low 40s so covered with t-shirts to
increase temp a little.
02/07/19 1.032 so down 20 pts in 4 days
03/10 ~ 1.020
02/17/19 Fairly clear. Really nice and clean. Wonder if
Vienna and Munich add something different and more complex than my usual recipe.
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************************************************
02/09/19 Propane tank filled
************************************************
Beer Name:
Big Brown Cane Syrup Lager
(based on
this)
Click on pic for larger version.
VIDEO on making
this beer.
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Grains: 11.25 lbs Pils (Eraclea this time)
1.25 lbs Brown malt
.25 lbs Dark Crystal
.25 lbs Extra Dark Crystal
Hops:
.75 oz Columbus 15.7% AA 60m
.75 oz Columbus 15.7% AA 30m
.5 oz Columbus 15.7% AA 0 min
1 oz Willamette 4.1% AA 0 min
Yeast:
Imperial Global Lager strain - starter made from washed yeast collection.
Misc:
12 oz Winters Pure Sugar Cane Syrup
Brew Date:
Rack to Secondary:
Keg Date:
Date:
03/02/19
03/13/19
Gravity: 1.065
1.009
% Alcohol:
8.4
1.1
Notes:
- 16 qts 167 > 154 > stirring > 153. After 70 min > 150.
- add 2 gallons boiling > 162. Collected 3.8 gallons 15 brix.
- add 2.75 gallons 172 > 163. Second runnings were 8 brix.
Ended up with 6.8 gallons 12 brix.
- boiled for 10 min before adding first hops.
- ended with 5 gallons before pitching yeast. Aerated with pure O2.
- was fermenting within a few hours due to healthy, robust yeast supply and
starter.
03/13/19 Interesting aroma. Burnt toast, nutty, biscuit. Taste is
mildly sweet, not overly sweet, hop bitterness or aroma? Pretty good at this
early point. I think I got some of the cane syrup but hopefully not too much.
Will see how that changes over time.
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Beer Name:
Italian Pilsner (recipe
based on info about Birrifico Italiano's Tivopils)
Click on pic for larger version.
VIDEO
on this beer.
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Grains: 9.75 lbs Weyerman Pils (mostly Barke in this case).
.25 lbs Caramunich
Hops:
1 oz Perle 8.7% AA 60m
2 oz Tettnanger 3.7% AA dry hop
2 oz Hallterauer Mittelfruh (aka German Hallertau) dry hop
1 oz Hallertauer Tradition (aka German Tradition) 6.4% AA dry hop
Yeast:
Washed yeast from above, Imperial Global lager, starter made night before.
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date:
03/16/19
03/27/19
04/02/19
Gravity: 1.053
1.008
1.007
% Alcohol:
Notes:
-12.5 qts 163 > 151 > ice > 148. After 65m > 143.
- add 2 gallons boil > 162. Collected 3.2 gallons of 14 brix.
- add 3 gallons 180 > 168. 7.7 brix.
- had 6.8 gallons of 10.8 brix.
- boiled 1 gallon on stove for 45m. Ended with 5 gallons before
adding starter.
- fermenting at 44-46F for first few days.
03/27/19 Added gelatin. Not very clear and not much aroma. Maybe
"lager" note. Taste is mildly bitter from Perle so that is OK. Cleaned up,
crisper, clearer and hop aroma and it might be decent.
04/02 using mesh screen container in the keg to dry hop. Pils
tastes nice and is clear before dry hopping. Will leave for 3 days.
Swirled keg couple times a day gently once hops were suspended in keg, in
container, by dental floss.
04/05/19 removed hops. pressurized keg.
07/01/19 This beer was gone a month ago. It came out great. It was a
very yummy Pils but it was not super aromatic. I found a
real can of Tipopils
to compare it to. That beer was not very aromatic either. So maybe next time I
would skip the big dry hop and try a hop stand. It had a green, grassy flavor
from the dry hop that I did not like but fortunately that dissipated. I'm not
sure what you need to do to make it aromatic or if there is something to this
Italian Pils style but it was a nice beer.
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Beer Name:
India Pale Lager
Click on pic for larger version.
.
VIDEO
on this beer.
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Grains: 13.25 lbs Weyermann floor malted Maris Otter
Hops:
5ml Hop Shot - 60m
1 oz Target 30m
1 oz Chinook 12.9 % AA 30m hop stand after boil
1 oz Warrior 15.4% AA 30m hop stand after boil
1 oz Citra 11.9% AA cooled to 185 (after 15m), then added for 15m
1 oz Mosaic 10.1% AA cooled to 185 (after 15m), then added for 15m
Yeast:
Imperial Global Lager strain (washed from above, starter made night prior)
Misc:
~1 lb (2cups) white sugar.
Brew Date:
Rack to Secondary:
Keg Date:
Date:
03/30/19
04/14/19
04/28/19
Gravity: 1.070
1.012
1.010
% Alcohol:
Notes:
- 16.5 qts 169 > 154 > ice > 152. After 1 hour > 149.
- add 2 gallons boiling > 161. Collected 3.8 gallons of 16 brix.
- add 3 gallons of 176 > 167. Second runnings were 9 brix.
- had 6.8 gallons of 13-14 brix.
- boiled 15m before adding first hop charge (hop shot).
- put 5 gallons into the fermenter. Aerated with pure O2. Fermenting around
46F.
04/14 - Hop aroma! Pine, pineapple, man, so good.
Hop flavor is fairly bitter. Cloudy but strong. Should be a smack in the face.
:)
04/28 Dank, pine aroma. Firmly strong bitter taste but
pleasant due to sweet malt character. Marris Otter seems to work fine like this.
Very tasty.
07/01 Man this is still drinking great. Been trying to
kick the keg and even at 3 months from brew day it is as flavorful and clean as
ever. It's a firm, bitter beauty. Did not get as clear as some of my IPLs and
maybe that has something to do with the yeast.
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Beer Name:
English IPA (testing hop
stand with lower AA% hops)
Click on pic for larger version.
.
VIDEO
on making this beer.
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Grains: 13 lbs Chevallier
Hops:
1.25 oz Target 10% AA 60m
2 oz UK Kent Goldings 6.2 % (flame out, for 15m hop stand)
2 oz Fuggles 5.6% AA (after cooled to ~ 180 for 15m hop stand, so 30m
total hop stand).
Yeast:
Imperial A05 Voyager yeast - starter made night before.
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date:
05/11/19
05/19/19
05/28/19
Gravity: 1.060
1.011
1.011
% Alcohol:
Notes:
- 16 qts 165 > 150. After 1 hour > 148. Add 2 gallons boiling > 162.
Collected 3.2 gallons of 15 brix.
- add 3 gallons of 180 > 168. Second runnings = 9.5 brix. Had
6.75 gallons 12 brix.
- boiled 10 min before adding first hop addition
- ended with about 4.8 gallons before adding liter starter so then about 5
gallons after that. Fermenting in the mid to upper 60s.
05/19/19 Hop aroma? Just not that much. Huh. Some hop flavor. Not
overly bitter. Bitter enough? Hope so. Should be an OK drinker.
05/28/19 Little hop in the nose but also English malt/yeast
character. Taste has a bitterness, pine, orange marmalade, earthy herbal
character. Seems like the hop stand did add to the flavor, probably more than
the aroma. Maybe those kinds of hops just aren't that aromatic (lower alpha acid
English or noble hops).
07/30/19 This beer ran out recently. It drank well to the end and did
have a pronoucned bitterness. I feel like much of the bitterness came from the
hop stand because it was not overly bittered in the boil. The aroma was....
somewhat lightly hoppy? It was not as big as an IPL made with a hop stand with
American hops. So I'm starting to think that you are not going to get a strong,
pungent aroma from these low alpha acid Noble or English hops even if used in a
hop stand. But the all-Chevallier malt beer with a good amount of bitterness
worked out all right.
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Beer Name:
Raspberry Mead (3 gallon batch)
Click on pic for larger version.
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Fermentables: 12 lbs wildflower honey
Yeast:
2 packets 71B Narbonne (proofed and rehydrated with 8g Nutriferm)
Misc:
14 lbs raspberries from my back yard, picked in 2018 and frozen.
Brew Date:
Rack to Secondary:
Bottle Date:
Date:
05/19/19
06/15/19
12/03/19
Gravity: 1.111
.996
1.029
% Alcohol:
Notes:
- thawed honey in hot water but was still crystallized. ended up
heating some of the water in a sauce pan and returned to each jug to melt away
remaining honey.
- stirred with whip and drill to mix well. Divided yeast nutrient (Fermax)
into 4 additions. Added about 4 tsp total on basically days 1-4.
- did some degassing with whip each day.
- 05/21 added raspberries. Made sure they were about the same
temp as fermenting must (around 60).
- some mead got out of the fermenter and on top of the lid. I collected
this into glasses. It was foaming a lot when degassing. SHOULD HAVE USED A
LARGER FERMENTER. Next time I should use a 7 gallon or so fermenter for this
amount of mead.
06/03/19 Pulled raspberries.
06/15/19 Filled 3 gallons in a plastic Better Bottle container.
Filled 1 gallon glass jug and topped off 2017 raspberry mead (which was still
tasting good) so I got 4.5 gallons out of this go around (but now have 5 gallons
of raspberry mead to treat and package). Tastes ok. Kind of thin. Some raspberry
character. No hot alcohols. I guess it's OK but needs time, clearing and back
sweetening.
11/27/19 Stabilized mead. 2.08 g of
camden tab. Previous batch did .4 g per gallon which would be more like
2.0 g but this time had little more. Sorbate was .5 tsp per gall, so 2.5 tsp.
or 4.38g. I don't remember but I think I poured it in and stirred with sanitized
racking cane.
11/29/19 Needed to go from .996 to about 1.024 so decided it was about 4 lbs
honey to make up 28 points (in 5 gallons). Used 1cup water/lb honey to dissolve.
Took out 1/2 gallon for space so then had 4.5 gallons. Added 1/2 gallon of
honey/water mixture. Then it was 1.030. It was less volume (4.5 gallons) than I
calculated for and that is probably why. Taste is decent though. Still some bite
and balance. Whew. Not too sweet so that is good. Should be OK. Will check
clarity in a few days and maybe do Super Kleer. (I did end up adding Super Kleer
and waited a couple days before bottling).
12/03/19 Bottled.
04/05/21 Took above pic. Still tasting great with strong, raspberry flavor
and sweet balance.
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Beer Name:
"English Wheat"
Click on pic for larger version.
VIDEO of making this beer.
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Grains: 6 lbs Chevallier malt
5 lbs wheat malt
Hops:
1 oz UK Northdown 7.4% AA 60 min
1 oz UK Challenger 7.5% AA 0 min
Yeast:
Imperial A05 Voyager. Pitched washed yeast amount in a quart jar.
Misc:
1/2 lb rice hulls stirred in after 60 min mash to help with lautering.
Brew Date:
Rack to Secondary:
Keg Date:
Date:
05/27/19
06/08/19
Gravity: 1.049
1.010
% Alcohol:
Notes:
- 14 qts 165 > 154 > ice > 151. After 1 hour > 148.
- added 2 gallons boiling water and rice hulls > 165. Collected 3.6
gallons of 14 brix.
- added 3 gallons 168 > 162 (?) Maybe check thermometer used to measure
heating water. Second runnings were 6 brix.
- had 6.6 gallons of 10.5 and ended with just over 5 gallons of 1.049.
06/08/19 Aroma? Nice flavor. Low hop, smooth wheat character.
Should be drinkable.
- this beer turned out nice enough. Not sure if it would be something to
make exactly like this again but in a pinch it's nice to be able to put together
a nice drinking beer.
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Beer Name:
Kveiking Blend
Click on pic for larger version.
.
VIDEO
on this beer.
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Grains: 10 lbs Rahr two row
Hops:
9g (1/3 oz) Pahto 16.5% AA 60m
2/3 oz Pahto 16.5% AA flameout
Yeast:
Imperial Yeast A44 Kveiking Blend
Brew Date:
Rack to Secondary:
Keg Date:
Date:
07/01/19
07/07/19
Gravity: 1.048
1.009
% Alcohol:
Notes:
- 12.5 qts 167 > 155 > ice > 150. After 70m > 146. Add 8 qts boiling water
> 165. 3.5 gallons of 14 brix. Add 3 gallons of 165 > 162 (?) 2nd runnings
6 brix. Had 6.8 gallons of 11 brix. Boiled 10m before first hop addition to
reduce volume slightly. Cooled wort to 80F and dumped in yeast. No starter and
no extra aeration.
-07/07 Aroma of peach, pineapple, ripe mango. Taste is like that too,
with some spicy flavor from yeast. Not like a Belgian Saison but in that arena.
Lot of nice flavor for simple malt and hop bill. Like the clena, low profile
malt. Could add in tiny bit of specialty grain.
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Beer Name:
Sigmund Gjernes Kveik
(yeast from Norwegian farmhouse)
Click on pic for larger version.
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VIDEO on this
beer.
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Grains: 10 lbs Rahr two row
Hops:
9g (1/3 oz) Pahto 16.5% AA 60m
2/3 oz Pahto 16.5% AA flameout
Yeast:
Dried yeast flakes from Sigmund Gjernes' Norwegian farm
(see video when it is posted). His strain can be purchased commercially as Voss
Kveik from Omega (OYL061) or Yeast Bay (Sigmund's Voss Kveik). I rehydrated 1
tbsp in some wort for a few hours before pitching.
Brew Date:
Rack to Secondary:
Keg Date:
Date:
07/20/19
07/28/19
Gravity:
1.049
1.009
% Alcohol:
Notes:
- 12.5 qts 165 > ice > 153 >151. After 60m > 147. Add 8 qts
boiling > 165.
- collect 3.3 gallons of 13 brix. Add 3 gallons 175 > 167. 2nd runnings
were 7 brix.
- had 6.8 gallons of 11 brix. Boiled 10m before adding hops.
- pitched at 94F but start to fermentation was slow. No activity by that
night or really by next morning. Swirled carboy in the morning and noticed CO2
foam layer coming to top so it looked like it was doing something. I pulled out
some wort with a sanitized wine thief and added some more yeast flakes. Let that
sit a while and added back in. Later that day it was fermenting actively but it
was not done in 2-3 days. It was more like 5 days or so. Fermented in the mid
80's is my best guess since my fermometer goes up to 78.
07/28 Took a while to take off but finally did after 24 hours or so.
Fermented above 80F but probably not above 90. Cloudy. Sour and kind of
weird smell. Bitter yeast flavor with orange fruit. Lemony. Bit of sharp
tartness from yeast in suspension? Interesting. Will see if it clears and what
it will be like.
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Beer Name:
Kveik IPA
Click on pic for larger version.
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VIDEO on this beer.
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Grains: 10 lbs Rahr two row
3 lbs Chevallier
2 oz Perla Negra (dehusked, highly kilned)
Hops:
1 oz Ariana 9.2% AA 60m
1 oz Callista 3% AA flame out, hopstand for 15m
1 oz Ariana 9.2% AA after was cooled down a little, added these.
Yeast:
Washed Kveik blend from Imperial Kveiking Blend above. Just dumped bottom of
two quart jars in.
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date:
08/03/19
08/12/19
Gravity: 1.060
1.010
% Alcohol:
Notes:
- 16.5 qts 165 > 154 > ice > 152. after 60m it was 147.
- added 2 qts boiling for mash out water. first runnings 15.5. 4.2
gallons. Added 3 gallons 177 > 169.
- 2nd runnings were 8 brix. Had 7.2 gallons of 12 brix.
- boiled 1 gallon on stove for 50m.
- ended with a little over 5 gallons before adding yeast. Did not aerate.
Pitched yeast at 95F. Fermented in the mid 80s.
08/12 Murky, light brown, orange color. Some aroma from hops? Pepper,
also fruit maybe. Ripe orange. Taste is sweet malt with touch of bitter finish.
Hoppy enough? Carbonation will help. No IPL I guess. Almost surprisingly
"normal" tasting. Fermented ~ 85F.
09/23 Drank it with Chip yesterday. It developed quite a bit of good
character. Definitely has a woody/tobacco note along with lots of fruit and
berry flavors. Interesting combination of hops but it made a nice beer. See the
video for more.
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Beer Name:
Sabro Kveik
Click on pic for larger version.
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VIDEO on this beer.
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Grains: 10 lbs Rahr two row
3 lbs Chevallier
Hops:
.5 oz Sabro 15% AA 60m
.5 oz Sabro 15% AA 30m
1 oz Sabro 15% AA flame out
Yeast:
1 tsp yeast slurry from Sigmund Gjernes above.
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date:
08/25/19
09/02/19
Gravity: 1.059
1.011
% Alcohol:
Notes:
-08/25 16.5 qts 165 > 154 > ice > 151. After 60 min >
149. Add 8qts boiling > 165. collect 4 gallons of 15 brix.
- add 3 gallons 175 > 166. 2nd runnings 7 brix. Had 7
gallons 11.5 brix. Boiled some on stove for 45 min. Ended with 5 gallons.
- did not aerate. Pitched a heaping tsp of slurry. see video
for more fermentation details.
09/02 Tangerine, orange aroma. Murky straw orange or yellow
color. Mint or cedar in aroma too? I think it will be good. Not nearly as weird
or funky as first Sigmund Gjernes and that is a good thing. Much cleaner. I
think the first one might have had too much yeast.
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Beer Name:
Otterdal Kveik
Click on pic for larger version.
.
VIDEO
on making this beer.
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Grains: 7 lbs Rahr two row
3 lbs Chevallier
Hops:
1 oz Callista 3% AA 60min
Yeast:
~ 1.5 tsp of Otterdal slurry that Chip collected from a beer made with
flakes sent from Norway by Ivar
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date:
09/29/19
10/10/19
Gravity: 1.047
1.010
% Alcohol:
Notes:
- 12.5 qts 163 > 151. after 70m > 145. Add 8 qts boil > 161.
3.5 gallons of 14 brix.
- add 3 gallons of 177 > 167. 2nd runnings 6 brix. Had 6.5
gallons of ~ 10 brix.
- ended with 5 gallons. Fermented around 83F.
10/10/19 Bready, band aid aroma. Coriander? Taste - bready yeast, not
the orange or fruit of Sigmund Gjernes. What does it taste like? Blonde ale with
a bit of light yeast mustiness? Might be an ok, light drinker.
01/06/20 Still on tap. Got clearer with time. Drinks really nice
still with a little bit of light tartness. I think I prefer this to the first
time I used Sigmund Gjernes. Will have to brew with it next summer, maybe a
Witbier type grist and extras.
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Cider Name:
Cider
Click on pic for larger version.
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Fermentables: 5 gallons
of cider from club buy
Yeast:
Imperial Yeast A40 Bubbles
Misc: 1
lb white sugar
1 lb brown sugar
Brew Date:
Rack to Secondary:
Keg Date:
Date:
11/02
11/27/19
5/21/20
Gravity: 1.063
.998
.995
% Alcohol:
Notes:
11/27/19 Tastes ok. Not very cleaar at this point and looks darker.
05/21/20 No sorbate. 3 cans of concentrate. Like it
usually is, very dry with midly unpleasant finish. Drank old (how old) dry
cider, unlabeled, in a 750ml cork and cage bottle, while kegging this and the
hard edges had smoothed. It was pretty enjoyable how it was, unlike a fresher
(yet 6 months old) version. This one should be good after sweetening and
carbonation, like usual.
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Cider Name:
Raspberry Cider
Click on pic for larger version.
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Fermentables: 5 gallons of cider from club buy
Yeast:
71B Narbonne - 2 packets
Misc:
1 lb white sugar
1 lb brown sugar
Brew Date:
Rack to Secondary:
Keg Date:
Date:
11/02/19
11/27/19
11/22/20
Gravity:
1.063
.999
.994
% Alcohol:
Notes:
11/10/19 Added 11 lbs raspberries.
11/26/19 Removed fruit
11/27/20 Fair enough. Some raspberry character and color. Should be OK.
11/22/20 added 1 can cranberry apple concentrate and 2 cans apple
concentrate. Did not do sorbate. Pretty nice as is even before sweetening.
Mellow at a year old. Hope I didn't sweeten too much.
04/05/21 Still on tap and tasting good. Some raspberry character but
has gotten tart over time in the keg. It started out pretty sweet but I think it
slowly ferments in the keg, even in the fridge. I see I did not do sorbate on
this one.
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Beer Name:
Steamin' Wife Lager
Click on pic for larger version.
.
VIDEO on
making this beer.
.
VIDEO comparing this to real
Anchor Steam.
.
Grains: 10.5 lbs Rahr two row
.5 Med Crystal 50-60L
Hops:
1.5 oz Northern Brewer 8.7% AA 60m
.5 oz Northern Brewer 8.7% AA 30m
1 oz Cascade 7.6% AA flame out
Yeast:
Wyeast 2112 California Common. Yeast starter made night before.
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date:
11/10/19
11/21/19
Gravity: 1.051
1.009
% Alcohol:
Notes:
- 14 qts 164 > 151. After 1 hour > 148. Add 2 gallons boiling >
165. collection 3.3 gallons of 14.5 brix.
- add 3 gallons 175 > 167. 6 brix. Had 6.5 gallons of 10.5 brix.
held overnight. was 133F in the morning.
- ended with just under 5 gallons and added 1 liter starter. Was fermenting
a number of hours later. Fermented around 58F.
11/21/19 Added gelatin. Orange in aroma. Taste is malty but firm
bitterness that lingers. Think it should be good.
01/06/20 Drinking pretty good. Got clear with the addition of
gelatin. Bitterness has softened some. In the comparison video I was surprised
to see that the real Anchor Steam is similarly bitter.
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************************************************
11/10/19 CO2 tank filled.
11/17/19 Propane tank filled
************************************************
Beer Name:
German Pils
Click on pic for larger version.
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Grains: 10 lbs Weyermann Barke Pils
Hops:
1 oz German Tradition 6.1% AA 60m
.5 oz German Tradition 6.1% AA 30m
.5 oz German Tradition 6.1% AA 0m
Yeast:
Washed Wyeast 2112 from above, no starter (and thus a two-day lag time)
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date: 12/30/19
01/07/20
Gravity: 1.051
1.010
% Alcohol:
Notes:
First brew at new Blair house!
- 12.5 qts 165 > 151. After 60 min > 150. Add 8 qts boiling > 166.
Collected 3.3 gallons 15 brix.
- add 3 gallons 175 > 167. 2nd runnings were 7 brix. Had 6.6 gallons
of 11.5 brix. Boiled 10 minutes before adding hops.
- had 5 gallons. Did not make starter and did not use pure O2. Just wanted
to keep it simple.
- took over 48 hours for noticeable activity but eventually got going.
Brought up to warmer temps (lower 60s) to help but when it was active brought it
back downstairs. Now it's been at warmer temps again for several days so it can
full finish. Then I'll keg.
01/07/20 Added gelatin. Not clear yet. Not sure on the aroma. From
the yeast? some bitterness. Some malt. Kinda young. Should at least be an ok
drinker but maybe not as good as a pure lager strain? Pretty early at this
point.
02/17/20 Took above pic. This got to be a bit better. It did
have a little bit of a butter note but that went away. Maybe from the steam beer
yeast? It is a really nice drinker and I've been drinking it a lot to make way
for the next beer to get kegged. First beer at new house was a success.
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