Sunday, December 23, 2012

Sunday, June 24, 2012

Summer Sour Ale

Gold Medal Winner at NHC 2012
16-E Belgian Specialty Ale
BeerTools Pro Color Graphic
Size: 5.0 gal
Efficiency: 80.0%
Attenuation: 77.0%
Calories: 295.46 kcal per 12.0 fl oz
Original Gravity: 1.088 (1.026 - 1.120)
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Terminal Gravity: 1.020 (0.995 - 1.035)
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Color: 19.07 (1.0 - 50.0)
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Alcohol: 9.0% (2.5% - 14.5%)
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Bitterness: 24.7 (0.0 - 100.0)
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Ingredients:

10.0 lb Pale Ale Malt
2.0 lb Pilsner Malt
1.0 lb Red Wheat Malt
1.0 lb Special Roast Malt
1.0 lb Caramel 60°L
.5 lb Melanoidin Malt
.5 lb Belgian Candi Syrup (D2)
2.0 oz Czech Saaz (3.3%) - added during boil, boiled 60 m
1.0 ea White Labs WLP575 Belgian Style Ale Yeast Blend
1.0 ea White Labs WLP655 Belgian Sour Mix 1


Schedule:

Mash until converted at 150
Primary ferment at 75 with just the WLP575
Add the Candi Syrup once the yeast is done with the malt sugar.  I waited a month but probably would add it at the end of primary next time.
Pitch the WLP655 and leave it at 60-65 after the 575 is done.  Again I waited another month but it could probably be done sooner. Watch it develop the pellicle and it will sour over the next several months.  Taste every once in a while.
When it is close enough, add an ounce of French Oak for a few weeks, then bottle. I bottled at about 7 months.  At this point it was just nicely tart, but has been developing over time.  It was 11 months old at the time of the NHC.  Carbonation was slow to develop, so next time I will be sure to pitch some active yeast at bottling, although this was intended to lay down for a while and see how it changes over time.
I kept the dregs and oak cubes in a jar in the fridge to pitch into another beer I want to sour.

Sunday, June 10, 2012

Witinyou Witoutyou

16-E Belgian Specialty Ale

BeerTools Pro Color Graphic
Size: 5.75 gal
Efficiency: 77.0%
Attenuation: 80.0%
Calories: 179.48 kcal per 12.0 fl oz
Original Gravity: 1.054 (1.026 - 1.120)
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Terminal Gravity: 1.011 (0.995 - 1.035)
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Color: 5.42 (1.0 - 50.0)
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Alcohol: 5.7% (2.5% - 14.5%)
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Bitterness: 12.0 (0.0 - 100.0)
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Ingredients:

5.5 lb White Wheat Malt
5.0 lb Pilsner Malt
1.0 lb Oats Flaked
1 oz Tettnanger (3.7%) - added during boil, boiled 60 m
1 tsp Corriander seeds - added during boil, boiled 5 m
1.0 ea White Labs WLP500 Trappist Ale


Saturday, June 2, 2012

Strong Bad Dark

6/2/12

18-E Belgian Dark Strong Ale
BeerTools Pro Color Graphic
Size: 5.5 gal
Efficiency: 66.0%
Attenuation: 75.0%
Calories: 302.16 kcal per 12.0 fl oz
Original Gravity: 1.090 (1.075 - 1.110)
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Terminal Gravity: 1.022 (1.010 - 1.024)
|======================#=========|
Color: 18.37 (12.0 - 22.0)
|==================#=============|
Alcohol: 8.94% (8.0% - 11.0%)
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Bitterness: 25.9 (20.0 - 35.0)
|==============#=================|

Ingredients:

15.0 lb Pilsen Malt
3.0 lb Munich Malt
1.0 lb Belgian Aromatic
.5 lb Melanoidin Malt
.5 lb White Wheat Malt
0.25 lb German CaraAroma
1.0 lb Belgian Candi Syrup
2.0 oz Hersbrucker (2.3%) - added during boil, boiled 60 m
1.0 oz Hallertauer Hersbrucker (3%) - added during boil, boiled 60 m
1.0 ea White Labs WLP500 Trappist Ale

8/26/12 - Might be closer to 1.020.  Still in the carboy and has been in the basement at low 70s all summer.  Tastes of raisins and vanilla, warm alcohol.  Medium copper color.

1/24/14 - got lots of compliments on this beer at the Tunk Beer Club Xmas party at Nimble Hill.  

Sunday, May 20, 2012

Eyrie Ale

10-A American Pale Ale

BeerTools Pro Color Graphic
Size: 5.0 gal
Efficiency: 51.0%
Attenuation: 75.0%
Calories: 153.72 kcal per 12.0 fl oz
Original Gravity: 1.046 (1.045 - 1.060)
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Terminal Gravity: 1.012 (1.010 - 1.015)
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Color: 10.76 (5.0 - 14.0)
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Alcohol: 4.54% (4.5% - 6.0%)
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Bitterness: 44.5 (30.0 - 45.0)
|=======================#========|

Ingredients:

7.1 lb Pale Ale Malt
4.0 lb Standard 2-Row
2.0 lb Golden Naked Oats
1.0 oz Falconer's Flight (9.9%) - added during boil, boiled 60 m
1.0 oz Falconer's Flight (9.9%) - added during boil, boiled 5 m
1.0 oz Falconer's Flight (9.9%) - dry hop in secondary
1.0 ea Fermentis US-05 Safale US-05


mash 150F
Ferment 70F

Sunday, April 8, 2012

Black Bunny II

4/8/12

American-Style Black Ale
BeerTools Pro Color Graphic
Size: 6.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 204.83 kcal per 12.0 fl oz
Original Gravity: 1.061 (1.056 - 1.075)
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Terminal Gravity: 1.015 (1.012 - 1.018)
|================#===============|
Color: 32.69 (35.0 - 50.0)
|=====#==========================|
Alcohol: 6.05% (5.0% - 7.0%)
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Bitterness: 52.1 (50.0 - 70.0)
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Ingredients:

6.0 lb Pale Ale Malt
5.0 lb Standard 2-Row
2.0 lb Crystal Malt 90°L
1.0 lb Carafa Special® TYPE III
.38 lb Carafa Special® TYPE II
1.0 oz Warrior® (16.7%) - added during boil, boiled 60 m
1 oz Simcoe (12.2%) - steeped after boil
1.0 oz Ahtanum (5.2%) - added dry to primary fermenter
1.0 ea White Labs WLP007 Dry English Ale

Saturday, March 24, 2012

Bourbon Barrel Ale

22-C Wood-Aged Beer
Date: 3/25/2012

BeerTools Pro Color Graphic
Size: 6.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 266.22 kcal per 12.0 fl oz
Original Gravity: 1.079 (1.026 - 1.120)
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Terminal Gravity: 1.020 (0.995 - 1.035)
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Color: 12.31 (1.0 - 50.0)
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Alcohol: 7.87% (2.5% - 14.5%)
|===============#================|
Bitterness: 14.0 (0.0 - 100.0)
|==========#=====================|

Ingredients:

15.0 lb Pale Ale Malt
1.5 lb Caramel Malt 20L
1 lb 2-Row Carapils® Malt
1 lb Red Wheat Malt
1.0 oz East Kent Goldings (4.5%) - 60 m
1.0 ea White Labs WLP007 Dry English Ale
1 oz Oak Wood Cubes soaked in Bourbon - secondary fermenter


Inspired by Kentucky Bourbon Barrel Ale

Fermented at 64F for 14 days.
4/8/12 - 1.024 - Racked to Hungarian Oak Cubes soaked in Heaven Hill bourbon - set ferm temp to 66F.

Tuesday, March 6, 2012

Keg and carboy cleaner build

$20 pump from Harbor Freight, a couple buckets and some pvc.

Inner bucket rests just above the pump.

Carboy mode with a carboy dryer.

Complete coverage recirculating PBW.

Keg mode.

Recirculating through the posts as well as spraying into the center.

Sunday, February 12, 2012

Brew Day - Endless Mountains Amber

Endless Mountains Amber

2/12/12
10-B American Amber Ale
BeerTools Pro Color Graphic
Size: 5.96 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 179.5 kcal per 12.0 fl oz
Original Gravity: 1.054 (1.045 - 1.060)
|=================#==============|
Terminal Gravity: 1.013 (1.010 - 1.015)
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Color: 15.5 (10.0 - 17.0)
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Alcohol: 5.3% (4.5% - 6.0%)
|================#===============|
Bitterness: 37.4 (25.0 - 40.0)
|=====================#==========|

Ingredients:

10.0 lb Pale Ale Malt
.5 lb Victory® Malt
1.0 lb Munich Malt
1.0 lb Caramel Malt 90L
1.0 oz Northern Brewer (9.6%) - added during boil, boiled 60 m
.5 oz Northern Brewer (9.6%) - added during boil, boiled 15 m
.5 oz Northern Brewer (9.6%) - steeped after boil
1.0 ea White Labs San Diego Super Strain

Sunday, February 5, 2012

Brew Day - Zythos Pale Ale


Zythos Pale Ale

10-A American Pale Ale
Date: 2/5/2012
BeerTools Pro Color Graphic
Size: 5.96 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 188.14 kcal per 12.0 fl oz
Original Gravity: 1.056 (1.045 - 1.060)
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Terminal Gravity: 1.014 (1.010 - 1.015)
|=====================#==========|
Color: 8.72 (5.0 - 14.0)
|==============#=================|
Alcohol: 5.56% (4.5% - 6.0%)
|===================#============|
Bitterness: 34.2 (30.0 - 45.0)
|============#===================|

Ingredients:

12 lb Pale Ale Malt
1.0 lb Golden Naked Oats
1.0 oz Zythos (10.9%) - added during boil, boiled 60 m
1.0 oz Zythos (10.9%) - steeped after boil
1.0 oz Zythos (10.9%) - dry hop in keg
1.0 ea White Labs San Diego Super Strain

Zythos is a new hop blend from Hopunion.

Sunday, January 29, 2012

Brew Day - Bell Creek Blonde

Bell Creek Blonde

1/29/12
6-B Blonde Ale

BeerTools Pro Color Graphic
Size: 5.96 gal
Efficiency: 75.0%
Attenuation: 77.0%
Calories: 171.62 kcal per 12.0 fl oz
Original Gravity: 1.052 (1.038 - 1.054)
|=====================#==========|
Terminal Gravity: 1.012 (1.008 - 1.013)
|====================#===========|
Color: 3.67 (3.0 - 6.0)
|===========#====================|
Alcohol: 5.22% (3.8% - 5.5%)
|=====================#==========|
Bitterness: 23.1 (15.0 - 28.0)
|=================#==============|

Ingredients:

10.0 lb Pilsen Malt
.5 lb Munich Malt
1.25 lb Red Wheat Malt
1.5 oz Hallertauer Hersbrucker (2.3%) - added during boil, boiled 60 m
1.0 oz Spalt Spalter (3.9%) - added during boil, boiled 60 m
.5 oz Hallertauer Hersbrucker (2.3%) - steeped after boil
1.0 ea White Labs WLP004 Irish Stout

Schedule:

Mash @ 150
Ferment @ 162

Notes

Yeast will be a repitch from a wheat beer that was originally pitched with kolsch yeast but had a vial of irish ale added which is probably the dominant strain in the slurry. The wheat came out nice and clean.

Monday, January 16, 2012

Brew Day

Winterfell Wheat

6-D American Wheat or Rye Beer
Date: 1/16/2012
BeerTools Pro Color Graphic
Size: 5.96 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 147.33 kcal per 12.0 fl oz
Original Gravity: 1.044 (1.040 - 1.055)
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Terminal Gravity: 1.011 (1.008 - 1.013)
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Color: 4.26 (3.0 - 6.0)
|==============#=================|
Alcohol: 4.36% (4.0% - 5.5%)
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Bitterness: 19.2 (15.0 - 30.0)
|============#===================|

Ingredients:

8.0 lb Red Wheat Malt
2.0 lb Maris Otter
1 oz Tettnanger (3.5%) - added during boil, boiled 60 m
.5 oz Ahtanum (5.2%) - added during boil, boiled 60 m
.5 oz Ahtanum (5.2%) - added dry to primary fermenter
1.0 ea White Labs WLP029 German Ale/K├Âlsch

Notes:
I ended up pitching a tube of Irish Ale yeast on day 2 because the wlp029 starter did not take off.
1-22-12 -  1.011 and cloudy.  Pie crust aroma and flavor, subtle hop character