Beer Name: India Pale Lager
Click pic
for larger version.
Grains: 13 lbs Rahr Pils
.5 lbs Belgian CaraPils 6L
.5 lbs Carastan 30-40L
Hops: HX30 Hop Shot 65 min
1 oz Columbus 16.3% AA 30 min
1 oz Amarillo 8.5% AA hop stand 30 min
1 oz Chinook 11.6% AA hop stand 30 min
1 oz Citra 14.1% AA hop stand 15 min
1 oz Columbus 16.3% AA hop stand 15 min
Yeast: Washed yeast from above 2206 Bavarian lager. Made starter 1.5 days prior.
Misc: 2 cups white sugar (about 1 lb) 15 min
Brew Date:
Rack to Secondary:
Keg Date:
Date: 01/26/14 02/19/14 03/09/14
Gravity: 1.074 1.011 1.011
% Alcohol: 9.8 1.5 1.5
% Sugar: 18.5 3 3
Temp of
reading: 60
Notes:
- 2nd time using hop shot, and hop stand. First time using these techniques on a hoppy lager.
- 17.5 qts 168 > 152. after 60 min > 151.
- add 2 gallons boil > 163.
- collect 3.8 gallons of 17 brix.
- add 3 gallons of 174 > 166.
- 2nd runnings = 8 brix.
- had 7 gallons of 13 brix pre boil. boiled 1 gallon on stove for about 45 min.
- ended with 5 gallons, added starter to about 5.25 gallons.
- fermenting 48-50 degrees
02/06/14 Only down to 1.036, so will bring it up to warmer temps.
02/14/14 1.014! Good. Had it warmer since shortly after last check. Beer was 60-62 deg for about a week. Saw it fermenting. Swirled daily. Probably nearly done now and ready for secondary. Some hop aroma. Really nice taste! Bitter, sweet, warming at end. Wow.
02/19/14 Tastes good. Bitter, sweet, slightly warming.
03/09/14 Yummy. Not too bitter or sweet. Good flavor. Should be nice. good color too, fairly clear.
04/25/14 Took above pic. Still really great. Both beers I've made with the hop shot and done a hop stand have turned out excellent. There is a similarity too which could either be from the hopshot, or the similar hops used. Either way it is a good way to make a strong IPA or DIPA.
Beer Name: Coney Island Mermaid Pilsner (based on recipe in Craft Beer for the Homebrewer)
Click on pic for larger version.
Grains: 11 lbs Rahr two row pale (increased from 8.5 lb in book)
1 lb Vienna
.5 lb Carapils
.5 lb Rye Malt 3.7L
.25 lb Wheat malt 3L
.25 lb flaked oats
2 oz (.0125 lb) Crystal Rye 70-80L
Hops: 1 oz Amarillo8.4% AA 75 min
1 oz Crystal 3.8% AA 75 min
1 oz Crystal 3.8% AA 9 min
Yeast: Washed yeast from above 2206 Bavarian lager. Made starter 1.5 days prior.
Brew Date:
Rack to Secondary:
Keg Date:
Date: 03/08/14 03/27/14 04/16/14
Gravity: 1.064 1.011 1.011
% Alcohol: 8.2 1.5 1.5
% Sugar: 16 3 3
Temp of reading: 60 60 60
Notes:
- 17 qts 166 > 152 > ice > 151. after 1 hour > 150
- add 8 qts boil > 160
- collect 3.4 gallons of 17 brix
- add 3 gallons of 177 > 170 > ice > 168
- 2nd runnings 10 brix.
- preboil was 7 gallons of 12.5 brix
- held overnight, was 133 deg in morning
- boiled 75 min (did not do any on extra pot on stove) ended with 5.2 gallons before adding 1 liter starter. so about 5.4 gallons in fermenter.
- fermenting now about 50 deg.
03/27/14 - Interesting taste. Many misc flavors. Different malt character. Rye? Maybe. some hop character. Should be a decent, drinking, flavorful beer. Not sure what I expected but tastes ok.
04/16/14 - Pretty clear. Nice color. Rich golden. some complex grain aroma. Rye? Wheat? Sweet nose. Taste is mostly sweet. Hops? Not sure noticeable. But enjoyable clean taste. No diacetyl. Should be good quaffing.
06/18/14 This is more like a Mermaid Pale Lager than a Pilsner. It has a decent hop character but if I wanted it to be like an American Pale Lager it could be even more. It is kind of a mess as far as the grain bill presentation but I guess I'm not surprised. It's a decent enough beer and I didn't have any idea how it would come out.
Beer Name: Mosaic SMASH Belgian Pale Ale
Click on pic for larger version.
Grains: 10.5 lbs Rahr two row pale
Hops: 1 oz Mosaic 11.6% AA 60 min
2 oz Mosaic 11.6% AA -flame out, left for 20 min hop stand.
1 oz Mosaic dry hop for a short 3 days
Yeast: Wyeast 3942 Belgian Wheat - liter starter on stir plate for 2 days
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date: 04/11/14 04/21/14 05/22/14
Gravity: 1.057 1.011 1.010
% Alcohol: 7.5 1.5 1.2
% Sugar: 14 3 2.5
Temp of
reading: 60
Notes:
- 13 qts 165 > 152. After 1 hour, 151.
- added 8 qts 200 deg > 160. Collected 3.1 gallons of 16 brix (but some left in mash tun).
- added 3 gallons of 183 > 173 > ice > 168. 2nd runnings 8.5 brix.
- had 6.5 gallons of 12 brix before boil.
04/21/14 - Somewhat clear. Color is typical for 100% two row pale. Aroma? Not much. Maybe dry hop. Taste - huh, bitter. and sweet. Pepper? Maybe yeast. Esters, clove? Maybe hard to get hop flavor. Not ton of what I expected at this point. OK but leaves lingering bitterness on back of throat.
05/22 Clearer now. Dank aroma. Flavor not as yeasty, cleaner. Piney, bitter, little bit of malt. Wonder what character I got from the yeast. Will have to do more tasting.
09/02/14 This is still on tap but must be running low. Still tastes good. What a unique hop. I could see using it again in conjunction with something like Chinook, Warrior, maybe Amarillo.
Click on pic for larger version.
Grains: 5.75 lbs two row pale
3 lbs Weyermann floor malted pale wheat 1.6-2.3L
1.5 lbs flaked wheat
.25 lbs Dingemanns aromatic 19L
Hops: 1 oz German Tradition 6.7% AA 60 min
Yeast: Yeast from the above Wyeast 3942 Belgian Wheat. 1L starter made 24 hours prior.
Misc: .5 oz bitter orange peel 15 min
1 tsp crushed coriander seeds 15 min
.5 oz bitter orange peel 0 min
1 tsp crushed coriander seeds 0 min
Brew Date:
Rack to Secondary:
Keg Date:
Date: 06/08/14 skipped 06/15/14
Gravity: 1.052 1.007
% Alcohol: 6.9 1
% Sugar: 13 2
Temp of
reading: 60
Notes:
- 13 qts 168 > 154 > ice > 152.
- after 1 hour was 150 deg.
- add 7 qts boiling > 164. first runnings 16 brix, 3 gallons. (no problems despite not using rice hulls)
- add 3 gallons 176 > 166. 2nd runnings 8 brix.
- 6.2 gallons total. 129 deg in morning.
- topped off to 5.25 gallons with starter.
-fermented around 70 deg.
06/15/14 Bottled 3 bottles with just 1/2 tsp white sugar poured in. Ran out of carb tabs and they don't make the ones I like any more, so we will see what happens with those. Beer is murky, nice Wit straw yellow color. Smell is ok for Wit and taste is decent for 7 day old beer. Some lingering bitterness in finish. Slightly dry but also sweet and a little orangey.
09/02/14 Turned out just fine. It's clear now but it was hazy for a bit. Not sure what I would change. It's basically what I want in a Wit. Would be nice to make it even whiter I suppose.
Beer Name: Belgian IPA (designed to feature new hops donated by Chris Paynes)
Click on either pic for larger version. Took 2nd pic so you can better see the color.
Grains: 13 lbs Rahr two row pale
.5 lbs Belgian Carapils 6L
.25 lbs Caravienne 21L
.25 lbs Belgian Aromatic
Hops: 1 oz Bravo 10.8% AA 60 min
1 oz Bravo 10.8% AA 30 min
1 oz Bravo 10.8% AA hop stand 30 min
2 oz Pilgrim 10% AA hop stand 30 min
1 oz Bravo 10.8% AA hop stand 15 min
2 oz Pilgrim 10% AA hop stand 15 min
Yeast: Yeast from the above Wyeast 3942 Belgian Wheat. 1L starter made 24 hours prior.
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date: 06/30/14 07/06/14 07/29/14
Gravity: 1.065 1.013 1.013
% Alcohol: 8.3 1.9 1.9
% Sugar: 16 3.5 3.5
Temp of
reading: 60
Notes:
- 17.5 qts 166 > 154 > ice > 151. after 1 hour > 151.
- add 9 qts boiling > 160.
- 4.4 gallons of 17.5 brix
- add 3 gallons of 180 > 170. 2nd runnings 8.5 brix. Collected 7.8 gallons total. Boiled some in 2 pots on stove.
- ended with 5.25 gallons wort, plus added 1L starter for about 5.5 gallons total.
- fermented 68-70 degrees and some went through blow off even though I used Ferm Cap.
09/02/14 Picture is deceptive as it is lighter than it looks. Might have to take another one. Taste is good but I have not been able to put my finger on exactly what it is. It is kind of earthy, more like Noble hops. I like it all right but it is not knocking my socks off. Easy enough to drink, though.
07/06/14 No aroma? Dry hop? Taste is complex hop flavor, some malt and finishes with bitterness of hops and yeast. Huh. Pretty early but some unique flavors. Earthy, piney, could be good.
07/29/14 Clear, nice color. Alc in aroma and a little in taste. Pretty bitter, almost bracingly. But some malt. Not much Belgian yeast character, kind of by design and the type. Forgot to dry hop and now I want to keg it.
09/07/14 Drank some with Chris Paynes. We identified a strong bitterness that has to come from the Bravo bittering hops and also probably the long hop stand. It was kind of woody and earthy. Pilgrim hops were said to be cedary. We agreed they seem to be more UK driven hops, not like American varieties as much. Not too bad but might not be hops I'd seek out.
Beer Name: Hoppy Rye Ocktoberfest Ale (attempt at an American hoppy Ocktoberfest-style ale)
Click on pic for larger version.
Grains: 9 lbs Vienna 3.8L
1 lb Rahr pils
1.5 lbs rye malt 3.5L
1 lb flaked rye
.5 lbs crystal rye 70-80L
Hops: 1 oz Chinook 11.8% AA 60 min
.5 oz Columbus 16.7% AA 45 min
.5 oz Citra 14.1% AA 30 min
.5 oz Citra 14.1% AA 1 min
.5 oz Amarillo 8.4% 1 min
.5 oz Amarillo 8.4% dry hop
.5 oz Columbus 16.7% AA dry hop (3 days)
Yeast: Wyeast 1056 - 1 liter starter made night before, put on stir plate.
Brew Date:
Rack to Secondary:
Keg Date:
Date: 08/16/14 08/28/14 09/10/14
Gravity: 1.065 1.010 1.010
% Alcohol: 8.3 1.2 1.2
% Sugar: 16 2.5 2.5
Temp of
reading: 60
Notes:
- 16 qts 165 > 154 > ice > 152. After 70 min > 152.
- add 8 qts boil > 160.
- collect 3.7 gallons of 16 brix.
- add 3 gallons 179 > 168. 2nd runnings = 8 brix.
- had 7 gallons of 12.5 brix. Was 130 deg in morning.
- ended with 5 gallons of wort. Boiled some extra in 1 pot on kitchen stove to reduce volume.
08/28/14 Nice reddish light brown color. Not super clear yet. Some hop aroma. Taste is 1) malty sweet 2) hoppy and 3) finishes bitter and a touch dry. Seems like it is roughly what I wanted. Vienna malt is there. Oh! Rye is too. That must be part of the 2nd flavor, a tangy sweet and spicy character. Forgot about that. Good start.
09/10/14 Bit of dank in aroma. Taste grassy, sweet, spicy, bitter. Wow. Ferment too low? Or maybe need couple weeks to mellow. It has a hoppy and bitter flavor.
11/16/14 Took above picture. This beer is nicer now. It has a good malt character from all the grains and a decent hop character. It's perhaps a bit muddled as that can happen with so many grains and hops. But it's decent.
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CO2 tank filled 08/25/14
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Beer Name: Robust Porter (sort of a Founders Porter attempt from some online searching)
Click on pic for larger version.
Grains: 10.25 lbs Rahr two row pale
1.25 lbs Chocolate malt
1.5 lbs Munich 8.3L
8 oz Carapils 6L
8 oz Crystal 60L
8 oz Black Patent 560-600L
Hops: 1 oz Nugget 12.8% AA 75 min
.75 oz Willamette 4.7% AA 35 min
.75 oz German Hallertau 4.6% 35 min
.25 oz Willamette 4.7% AA 0 min
.25 oz German Hallertau 4.6% 0 min
Yeast: Washed yeast from above 1056 American ale. Starter made 1 day prior.
Brew Date:
Rack to Secondary:
Keg Date:
Date: 09/06/14 skipped 09/16/14
Gravity: 1.074 1.018
% Alcohol: 9.8 2.5
% Sugar: 18.5 5
Temp of
reading: 60
Notes:
* tried a thinner mash to avoid having to add mash out water as per some advice from Denny Conn.
- 27 quarts 164 > 154 > ice > 152. After 65 min was 154, so somehow raised slightly.
- no mash out water added. Collected 4.5 gallons of 19 brix.
-add 3 gallons 183 > 163. 2nd runnings = 7 brix.
- had about 7.75 gallons of 13.5 brix. Boiled some in two pots on stove top. Did extra long boil overall, too, 75 min.
- ended with 5 gallons even, before adding starter.
-fermenting 68-70.
09/16/14 Dark beer so I thought I'd just skip secondary. Bad idea? Kind of high final gravity. Mash got up to 154, and a high OG. Plus the highly kilned malts. Roast malt in alc and nose. Tastes smooth yet roasty. Coffee notes. Not "stout" so is kind of like a porter. Chocolate. Definitely some hop bitterness and flavor but was not trying to make it too huge on that. Dawson is a fan of this beer. So am I. Very solid recipe.
Beer Name: Big Brown Ale (Based on 2009 Surly AHA rally wort give away)
Click on pic for larger version.
Grains: 12 lbs Canadian malting pale ale malt. 2.8-3.4L
1.25 lbs Brown malt 60-70L
.25 lbs Dark Crystal 70-80L
.25 lbs Extra Dark Crystal 155-165
Hops: 1 oz Columbus 12.9% AA 70 min
1 oz Columbus 12.9% AA 40 min
1 oz Willamette 4.7% AA 0 min
Yeast: Wyeast 1056 American Ale washed from above. 1 liter starter made brew day morning.
Misc: 1 lb Dark Candi Syrup D-90
Brew Date:
Rack to Secondary:
Keg Date:
Date: 09/20/14 09/28/14 10/26/14
Gravity: 1.070* 1.010 1.010
% Alcohol: 9.5 1.2 1.2
% Sugar: 17 2.5 2.5
Temp of
reading: 60
Notes:
* ended with 5.5 gallons instead of 5, so gravity was about 10% lower than I would have liked (i.e. more like 1.077).
-25 qts 163 > 156 > ice > 152. After 70 min > 151.
- first runnings was 16.5 brix, collected 4.2 gallons.
- add 3 gallons 185 > 164.
- 2nd runnings 7 brix. Had 7.35 gallons pre boil. Boiled some extra in 1 pot on stove. Boiled all of it a little longer but still didn't get down quite enough. If had used 2 pots I would have had under 5 gallons. Oh well. Topped off with starter to about 5.6 gallons. Added ferm cap. Fermenting around 68 degrees.
09/28/14 Good fermentation, better than the Surly AHA beer. Aroma is familiar to Gratuitous, guessing the Brown malt. Maybe not quite as dark in color. Taste is good. Hoppy, bitter, some brown malt character. No hot alcohol. Drinkable now. Not as thick or husky of a beer, but maybe due to lower FG. A nice American Brown. Some good hop character.
10/26/14 Brown malt in nose and taste along with alc. Hops? Little. Maybe more when carbonated. Similar to original but mostly because of brown malt.
03/16/15 Still have this around. It certainly did not need anywhere need the amount of time the Surly one did to get really good. Interesting. It was fine pretty early on. It is perhaps a little on the back side of the peak now, but it is still tasting pretty nice.
Juice: 5 gallons fresh-pressed, unpasteurized juice from a local orchard.
Yeast: Lalvin 71B-1122 Narbonne White Wine yeast (2 packets)
Misc: 1 lb white sugar
1 lb brown sugar
Brew Date:
Rack to Secondary:
Keg Date:
Date: 11/08/14 12/07/14 09/23/15
Gravity: 1.062 1.013 .996
% Alcohol: 8.1 1.9 -.5(?)
% Sugar: 15.5 3.5 ?
Temp of
reading: 60
Notes:
11/08/14 Gravity was 1.046 before adding sugar. Dissolved sugar in 1 gallon of cider heated slightly on stove top. Poured back into carboy and that helped raise the temp to 62-64 deg.
12/07-14 Still fermenting but been a month and I wanted to rack it. Hazy, still with yeast suspended. Not bad with that much sugar remaining. Yeasty tartness. OK. Will probably dry out and clear eventually.
09/23/15 Really fermented out. Pretty clear. Added 3 cans concentrate. Dry, crisp, wow actually drinkable like this. More than usual. Wonder why. Just extra aging time?
Cider Name: Premier Cuvee Cider
Click on pic for larger version.
Juice: 5 gallons fresh-pressed, unpasteurized juice from a local orchard.
Yeast: Red Star Premier Cuvee (2 packets)
Misc: 1 lb white sugar
1 lb brown sugar
Brew Date:
Rack to Secondary:
Keg Date:
Date: 11/08/14 12/07/14 01/10/15
Gravity: 1.062 1.007 .997
% Alcohol: 8.1 1 ?
% Sugar: 15.5 2 ?
Temp of
reading: 60
Notes:
11/08/14 Gravity was 1.046 before adding sugar. Dissolved sugar in 1 gallon of cider heated slightly on stove top. Poured back into carboy and that helped raise the temp to 62-64 deg.
12/07/14 Less yeast than above. More tart. Less sweet even with only 6 pt difference. Fair enough start.
01/10/15 Tart, pretty much like it usually is. "Too sour." - Sawyer. Seems like it went as well as it usually does.
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Topped of propane tank since the grill tank ran out and I was going anyway.
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Click on pic for larger version.
Grains: 10 lbs Rahr Pils malt
.5 lb Carapils
.5 lb Munich
Hops: 1 oz German Tradition 6.7% AA -60 min
Yeast: Wyeast 2124 Bavarian Lager -stir plate starter made 2 days prior.
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date: 11/15/14 11/30/14 12/23/14
Gravity: 1.055 1.010 1.009
% Alcohol: 7.5 1.2 1.1
% Sugar: 13.7 2.5 2.4
Temp of
reading: 60
Notes:
-22 qts 159 > 155 > ice > 151. After 1 hour it was 151.
- 15.5 brix, 3.5 gallons. (no mash out water added)
- add 3 gallons of 190 > 166. 2nd runnings was 6 brix.
- had 6.6 gallons of 11 brix.
- boiled down nicely to 5 gallons even. Topped off with starter to 5.25 gallons.
- fermenting now at 48-50.
11/30/14 Clearish. Nice smell and taste. Seems spot on at this point. Good fermentation. No diacetyl. Washing yeast to use in subsequent batches.
12/23/14 Clear. Nice color. Pleasant aroma, malt, bready biscuit, cracker. Taste is great. Crisp, clean, some bitterness. Finishes clean too. Very nice.
03/05/15 Just another additional note to say this really came out nice. No diacetyl to speak of, clean and crisp. I don't see why I wouldn't follow this approach every time, except maybe using a different (i.e. European) base malt.
Beer Name: Still Smokin' Rauchbier
Click on either pic for larger version.
Grains: 8 lbs Weyermann Rauchmalt 2L
2 lbs Briess Cherrywood smoked 4L
1 lb Weyermann oak smoked wheat 2.3-3.9L
1 lb Weyermann Caramunich 16L
Hops: 1 oz German Tradition 6.7% AA 60 min
Yeast: Washed yeast from above 2124 Bavarian lager. Liter starter made 1.5 days prior.
Brew Date:
Rack to Secondary:
Keg Date:
Date: 12/20/14 01/03/15 01/17/15
Gravity: 1.060 1.008 1.007
% Alcohol: 8 1.1 1
% Sugar: 15 2 2
Temp of
reading: 60
Notes:
-23 quarts 162 > 156 > ice > 152. 75 min was 152.
- 3.7 gallons 17 brix.
- add 3 gallons 192 > 167.
- 2nd runnings were 7 brix. Had 6.9 gallons 12.5 brix.
- boiled some down in 1 pot on stove. Ended with 5 gallons even in fermenter.
01/03/15 Some smoke in aroma. Taste is complex. Smoke flavor, bacon, cherry, campfire, little bit of sweetness but might be a crisp, slightly dry smoked beer.
01/17/15 Pale red or orangeish tints. Light to med smoke aroma. Med smoke flavor. Light acrid bacon smoke flavor. Seems like a good start. Not SUPER smokey.
03/16/15 Took above pic. Tastes nice. Don't think this amount of Briess Cherrywood is too much. I like this recipe. It is not super strongly smokey though and you'd probably need to home smoke malt to get that result.
© 2014 Don Osborn