Sunday, November 25, 2018

Adventures in wood-aging


Today I transferred the imperial porter to a 5 gal. oak Bourbon whiskey barrel.  My first attempt a aging a beer in wood.




Saturday, September 22, 2018

German Heffeweizen (for Concord Oktoberfest)

 

Ingredients

6 lb Bavarian Wheat DME
0.5 oz American Northern Brewer hop pellets (8% AA)
1 pack (125 ml) Wyeast #3068 Weihenstephan Wheat Ale yeast



Procedure

1. Added Camden tablet to 6* gals tap water and brought to boil.

2. Turned off flame and added the DME and hops.

3. After 60 min boil, cooled and transferred to fermenter.

4. Pitched yeast at  75 °F


Oct. 9, 2018: Kegged beer


OG: 1.053
FG: 1.009
IBU:
ABV: 6.3%



*Apparently, I mismeasured the water and ended up short in the final volume by about a gallon.

Saturday, June 23, 2018

Maintenance

So, I kegged a Belgian Ale, and cleaned up the fermenter in the morning.
This afternoon I did a thorough job on the keggerator:

- emptied and washed two kegs
- put the gas lines back in place (had gotten beer backed up into them, major hassle!)
- purged and sanitized the beer lines with hot Star San solution
- straightened everything up, made room for bottled beers

I feel pretty good.

Tuesday, June 12, 2018

Ale Belga

Ingredientes
8 lbs. extracto de malta ultra-ligero
0.5 oz pellets de lúpulo Mosaic (13% AA) @ 60 min.
0.5 oz pellets de lúpulo Mosaic (13% AA) @ 10 min.
5.5 gals. de agua tratada con disulfito de sodio
3 paquetes de White Labs Belgian Ale Yeast Blend WLP575

Procedimiento
Al llegar al hervor, apagué la llama y añadí la malta.
Luego de remover, prendí la llama. All llegar nuevamente al hervor, procedí a agregar los lúpulos en los intervalos indicados.

Al finalizar 60 minutos de cocción, retiré del fuego y enfrié el mosto.

Fermentacion:
12 dias a 68-76° F


Temp. al agregar leva.:  77° F
OG/DI: 1.058
FG/DF:1.004
Alc.Vol.: 7%

Sunday, May 13, 2018

Imperial American Porter

Ingredients:

Water treatment
1 tablet Campden salts

Extract
9 lbs. ultralight liquid malt extract
4 lbs. golden light dry malt extract

Steeping Grains
12 oz Crystal 60°L
8 oz. Carafa Special II
8 oz. Pale chocolate malt
8 oz Victory malt

Boil hops
1.5 oz. Magnum hop pellets (12.6% AA) @ 60 min.
1 oz. Cascade hop pellets (4.7% AA) @ 10 min.
1 oz. Centennial hop pellets (9.7% AA) @ 10 min.
1 oz. Cascade hop pellets (4.7% AA) @ 1 min.

Other
1 tablet Whirfloc finning agent @ 5 min.

Yeast
2 vials White Labs San Diego Super ale yeast, WLP090

Dry-hop additions
0.5 oz. Cascade (4.7% AA) @ 
1 oz. Centennial hop pellets (9.7% AA) @
1 oz. Simcoe hop pellets (13.6% AA) @


Procedure:
Steeped grains in hop bag, in 6 gals of tap water treated with 1 tab. Campden salts. When water reached 170°F, removed grain bag and brought liquid to boil.

Turned off heat and added malt extracts.  Returned to boil and proceeded to add boil hops at indicated intervals.

Added 1/2 gal. distilled water to fermenter. Sacrificing a few gravity points in order to ferment the necessary volume for my project.

Pitching temp.: 77.6° F 
OG: 1.098
FG: 1.021 (at time of kegging, 6/12/18)
ABV: 10.1% (at time of kegging, 6/12/18)


25 November 2018: Transferred to 5 gal. oak Bourbon barrel.





Saturday, November 11, 2017

High Grav. Beer


This morning, I brewed up a high-gravity brew based on the Diablo Black Ale (aka DOZE Black IPA) developed by Club DOZE, my homebrew club. 1.141 OG!!

Saturday, October 7, 2017

Hazy IPA


Ingredients:
Extract
8 lbs. ultralight liquid malt extract

Steeping Grains
1 lb flaked oats
1 lb flaked wheat
8 oz. Carapils malt
8 oz. wheat malt
4 oz honey malt

Boil hops
1 oz. Centennial hop pellets (8.5% AA) @ 60 min.
1 oz. Citra hop pellets ( % AA) @ 5 min.
2 oz. Mosaic hop pellets ( % AA) @ 0 min.
1 oz. Citra hop pellets ( % AA) @ 0 min.

Dry-hop additions
2 oz. Mosaic hop pellets ( % AA)
1 oz. Citra hop pellets ( % AA)
1 oz. Mosaic hop pellets ( % AA)
2 oz. Citra hop pellets ( % AA)

Yeast
2 vials White Labs California Ale yeast, WLP001


Procedure:
Brought 3 gallons water to 160F, turned flame off, and added grain bag.
Steeped grains for 30 mins. Removed grain bag and returned to boil.
Added bittering hops - 1 oz. Centennial.
After 30 mins, turned off flame and  added LME. Dissolved and turned flame back on.
Returned wort to boil and added flavor and aroma hops at prescribed times.

Cooled, and racked to fermenter with addition of enough distilled water to make 5.5 gals.

Aerated wort and pitched yeast at 79F.

8 hrs later yeast actively fermenting.

10/14: Added 1 oz. Citra hop pellets & 2 oz. Mosaic hop pellets

OG: 1.068
FG: 1.015
ABV: 6.7%