tag:blogger.com,1999:blog-9048374283021316642024-03-05T15:29:54.108-08:00Juan's Home BreweryHomebrew recipes and digital brew log.
Recetario y blog sobre mi produccion de cerveza casera.Juanhttp://www.blogger.com/profile/10582338654286399122noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-904837428302131664.post-43038302471346144172023-02-26T12:16:00.002-08:002023-04-05T14:47:01.356-07:00Club DOZE Team Competition Brew - Altbier<p> Beer brewed with fellow <a href="https://clubdoze.com" target="_blank">Club DOZE</a> Team Altbier members for internal club team competition.<br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij_szX7MsiwoFqbW1mP2D6wkrXjK8YcXzSff3ahayI3YHWCaVQ3ndGjiRKNbzWGZWT-Gnlp3_C-ZkOIcS773cLTIfuzUIR6xH--wRM634Ok5Vd4AxIMPc3P0zYUbWwe-iIdc8_JKm1iOGPpA6uM_8UJdPkLKFq8VcRMbVvqwBUqLT6A1emd2XyiYkB/s900/Fp6zYoraQAApoWj.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="507" height="753" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij_szX7MsiwoFqbW1mP2D6wkrXjK8YcXzSff3ahayI3YHWCaVQ3ndGjiRKNbzWGZWT-Gnlp3_C-ZkOIcS773cLTIfuzUIR6xH--wRM634Ok5Vd4AxIMPc3P0zYUbWwe-iIdc8_JKm1iOGPpA6uM_8UJdPkLKFq8VcRMbVvqwBUqLT6A1emd2XyiYkB/w423-h753/Fp6zYoraQAApoWj.jpg" width="423" /></a></div><p></p><p> </p><p>OG: 1.052</p><p>FG: 1.007</p><p>Est. ABV: 5.91%<br /></p><p></p>Juanhttp://www.blogger.com/profile/10582338654286399122noreply@blogger.com0tag:blogger.com,1999:blog-904837428302131664.post-79299166312493212832022-09-05T11:54:00.004-07:002022-09-05T11:57:28.375-07:00Brother Levonian saison<p> Brew date: 13 Aug. 2022</p><p>Kegging date: 5 Sept. 2022</p><p>Final yield in keg: 4.5 gals. </p><p>SRM: ± 14</p><p>OG: 1.075 FG: 1.008</p><p>ABV: 8.79% <br /></p><p> </p><p><u>INGREDIENTS</u><br /></p><p>0.5 lb flaked oats</p><p>2 lbs Vienna malt</p><p>6 lbs Brewmaster ultralight liquid malt extract</p><p>1 lbs Briess Bavarian Wheat dry malt extract</p><p>12 oz white sugar @ 60 mins<br /></p><p>3 oz. Czech Saaz hop pellets (4.5% AA) @ 60 mins</p><p>1 oz. German Tettnanger hop pellets (4.4% AA) @ 20 mins</p><p>1 oz. Czech Saaz hop pellets (4.5% AA) @ 0 mins</p><p>0.5 oz Kent Goldings hop pellets (5.5% AA) @ 0 mins</p><p>0.5 oz. fresh mandarin orange peel @ 0 min</p><p>0.25 tsp. ground black pepper @ 0 min</p><p>0.25 tsp. turmeric powder @ 0 min<br /></p><p>292 grams orange blossom honey @ 0 mins</p><p>1 pack White Labs Saison Ale Yeast WLP565</p><p>0.5 oz. Kent Goldings hop pellets (5.5% AA) @ dry hopping</p><p><br /></p><p><u>PROCEDURE</u><br /></p><p>Steeped grains between 140 and 160 F for 30 mins. Removed grains, and brought wort to boil.</p><p>Added malt extract. Pre-boil volume 6.5 gals. </p><p>Proceeded with remaining additions as scheduled.</p><p>Pitched yeast at 79 F. Fermented for 23 days between 71 and 75 F.</p><p> </p><br /><p> </p>Juanhttp://www.blogger.com/profile/10582338654286399122noreply@blogger.com0tag:blogger.com,1999:blog-904837428302131664.post-51216506340036766572022-03-19T14:36:00.001-07:002022-03-19T14:36:10.286-07:00Brew day!<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3eO6D30xdF3O9OtsD6VSJ8v6aLwH5jOO1tGew_jxaoylCTYTTRJtNsm6Wp7JmOqguBbQJz38nvz-M-9Tb3Ly45WMpdJFr1Ktd52qXSfxBBdAOkJCuJ3A2cemARp5cdkdY6TxsJqQv91MbRYw1x22Cba22-qH6NzZU0oLgP4cJht9bvpRXZmXF_rwW/s3264/20220319_123433.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3eO6D30xdF3O9OtsD6VSJ8v6aLwH5jOO1tGew_jxaoylCTYTTRJtNsm6Wp7JmOqguBbQJz38nvz-M-9Tb3Ly45WMpdJFr1Ktd52qXSfxBBdAOkJCuJ3A2cemARp5cdkdY6TxsJqQv91MbRYw1x22Cba22-qH6NzZU0oLgP4cJht9bvpRXZmXF_rwW/w501-h376/20220319_123433.jpg" width="501" /></a></div><br /><p></p>Juanhttp://www.blogger.com/profile/10582338654286399122noreply@blogger.com0tag:blogger.com,1999:blog-904837428302131664.post-55424150198772743532021-09-26T10:04:00.003-07:002022-03-19T14:37:50.887-07:00The Dark Heart of DOZE imperial American porter<h4 style="text-align: left;"><b>Brewed April 6th, 2021, </b>using the <a href="https://www.morebeer.com/products/black-ipa-doze-extract-beer-brewing-kit-5-gallons.html" target="_blank">DOZE Black IPA</a> extract kit from <a href="https://www.morebeer.com" target="_blank">MoreBeer!</a> as a base.</h4><p> </p><p><b>Ingredients</b></p><ul style="text-align: left;"><li>14 lbs Briess ultralight LME</li><li>3 lbs Briess ultralight DME</li><li>12 oz Briess Crystal 60L malt</li><li>8 oz Weyermann Carafa Special 2 (415-450 L) malt<br /></li><li>8 oz UK pale chocolate malt (220 L)</li><li>8 oz Briess Victory malt (28 L)</li><li>1.5 oz Magnum (12.1% aa) hop pellets, at 60 min</li><li>1 oz Cascade (5.7 aa) hop pellets, at 10 min</li><li>1 oz Cascade (6.5% aa) hop pellets, at 10 min</li><li>1 oz Cascade (6.6% aa) hop pellets, at 1 min<br /></li><li>1 tab Whirfloc clarifier, at 5 mins<br /></li><li>2 vials White Labs WLP90 San Diego Super Yeast</li><li>1 oz Simcoe (13.6% aa) hop pellets, at dry hopping</li><li>1 oz Centennial (8.9% aa) hop pellets, at dry hopping</li><li>0.5 oz Cascade (6.5% aa) hop pellets, at dry hopping</li></ul><p> </p><p>90 minute boil.</p><p>Pitched yeast at 74°F ( 23 °C). Fermented 48 days at 64-70°F (17-21°C). Dry-hopped on day 41, kegged on day 48.</p><p>Allowed to rest 5 weeks in keg at room temperature, and 12 weeks at 45°F (7°C).<br /></p><p>OG: 1.103</p><p>FG: 1.028</p><p>Est. ABV: 9.84%</p><p><br /></p>Juanhttp://www.blogger.com/profile/10582338654286399122noreply@blogger.com0tag:blogger.com,1999:blog-904837428302131664.post-55886167487086936002021-05-16T10:31:00.012-07:002021-05-16T10:38:50.195-07:00Single-hop (HBC 472) Pale Ale (v. 2)<p> </p><p><b><i>Brewed on Nov. 14th, 2020 </i></b><br /></p><p> </p><div style="text-align: left;">7 gals water</div><div style="text-align: left;">1 tab Camden salts (water treatment) <br /></div><div style="text-align: left;">8 lbs Ultra-light LME</div><div style="text-align: left;">1 oz. 2018 harvest Yakima HBC-472 hop pellets (8.7% aa) @ 60 min.</div><div style="text-align: left;">1.5 oz. 2018 harvest Yakima HBC-472 hop pellets (8.7% aa) @ 10 min.</div><div style="text-align: left;">1.5 oz. 2018 harvest Yakima HBC-472 hop pellets (8.7% aa) @ 0 min.</div><div style="text-align: left;">1 tab Whirfloc clarifying agent @ 10 min.<br /></div><div style="text-align: left;">1 pack White Labs WLP-90 yeast <br /></div><p> </p><p>Pitched yeast at 73°F (23°C)<br /></p><p>Fermented for 39 days at temps. ranging from 63°F to 70°F (17°C - 21°C)<br /></p><p>OG: 1.044</p><p>FG: 1.008</p><p>ABV: 4.73%<br /></p>Juanhttp://www.blogger.com/profile/10582338654286399122noreply@blogger.com0tag:blogger.com,1999:blog-904837428302131664.post-55160735339537735832020-06-28T12:32:00.002-07:002020-06-28T12:33:43.760-07:00DweazelBrewed 8 March 2020<br />
<br />
<b>Ingredients:</b><br />
8 lbs pale liquid malt extract<br />
1 oz. Columbus/Tomahawk/Zeus hop pellets (15% aa) @ 30 min<br />
1 oz. Zappa hop pellets (6.4% aa) @ 10 min<br />
1 oz. Zappa hop pellets (6.4% aa) @ 0 min<br />
1 tab. Camden salts (water treatment)<br />
1 tab. Whirfloc clarifier @ 10 mins<br />
6 gals water<br />
1 pack White Labs WLP90 San Diego Super Yeast<br />
<br />
<br />
<br />
Pitched yeast at 71°F (21°C)<br />
Forty-two days fermentation at 62°F-65°F (16°C-18°C)<br />
OG: 1.061<br />
FG: 1.012<br />
<br />
Aromas of ripe mango. Flavor notes of ripe mango, apricot, canned peaches.Juanhttp://www.blogger.com/profile/10582338654286399122noreply@blogger.com0tag:blogger.com,1999:blog-904837428302131664.post-32332274938135083582019-11-10T12:22:00.002-08:002019-12-10T21:29:17.270-08:00Simcoe Cascade pale ale<div style="text-align: left;">
</div>
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcwTvyPVkSllskFhKdCk0Y7fe06ydBOBU2AYs7MxZk1baOl1_-FxshIaSahVZCB-emq38tSwf659TM3ZWGFEp3TBtoeFu-Jc_ucyIj7fuE5NTQIGauQWngw7duxeggvOh2FgJI_nG5cw/s1600/img_20191210_174033413.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcwTvyPVkSllskFhKdCk0Y7fe06ydBOBU2AYs7MxZk1baOl1_-FxshIaSahVZCB-emq38tSwf659TM3ZWGFEp3TBtoeFu-Jc_ucyIj7fuE5NTQIGauQWngw7duxeggvOh2FgJI_nG5cw/s400/img_20191210_174033413.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beer at time of kegging</td></tr>
</tbody></table>
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<br />
<br />
8 lbs ultralight LME<br />
1 oz Simcoe hop pellets (12.3%) @ 60 min<br />
1 oz Cascade hop pellets (5.7%) @ 60 mins<br />
1 oz Simcoe hop pellets (12.3%) @ 5 mins<br />
1 oz Cascade hop pellets (5.7%) @ 0 mins<br />
1 tablet Campden salts, pre-boil water treatment<br />
1 tablet Whirfloc clarifier @ 10 mins<br />
2 vials White Labs WLP001<br />
<br />
<br />
Added Campden salts to 6 gals water.<br />
Brought water to boil, turned off heat and added LME.<br />
Returned to boil and added 60 min hops.<br />
Added remaining hops at prescribed times.<br />
Added Whirfloc at 10 mins from end of boil.<br />
<br />
Cooled wort and transferred to fermenter. Pitched yeast at 76°F<br />
<br />
Fermented 31 days at between 62F - 68F. <br />
<br />
Refractometer reading: 1.053<br />
Tilt digital hydrometer reading: 1.053<br />
<br />
Gals in fermenter: 4½<br />
OG: 1.053<br />
FG: 1.006<br />
ABV: 6.04<br />
Estimated IBU: ± 72<br />
<br />
<br />Juanhttp://www.blogger.com/profile/10582338654286399122noreply@blogger.com0tag:blogger.com,1999:blog-904837428302131664.post-11513212744399525532019-08-18T16:09:00.003-07:002021-05-16T10:35:54.798-07:00No-Coconut Coconut Golden Ale (HBC-472 single-hop pale ale)This beer is my take on <i>Eddie Would Go</i>, a Coconut Golden Ale that I tasted in 2018 at the Red Cervecera in Lima. The beer had no actual coconut, and all the coconut notes were contributed by the hops.<br />
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For this one, I used the recipe for <i>Two J's and a G</i>, the British Golden Ale that I co-brewed with my buddies Jim and Gordon, as the base.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgATSZo_QcOVO-ztKkiped1qqiaV43XOAeMHfv5BUj9r9PlebV6BcotNTNgwyJlVas3EdecAGkxw6GRLAFucsO2jMY6PchOL8dCWixxGsCDBFZgGgFAsck1dEQ4bQ-1usFRXpzzkfbF3Oo/s1600/IMG_20190908_120615343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgATSZo_QcOVO-ztKkiped1qqiaV43XOAeMHfv5BUj9r9PlebV6BcotNTNgwyJlVas3EdecAGkxw6GRLAFucsO2jMY6PchOL8dCWixxGsCDBFZgGgFAsck1dEQ4bQ-1usFRXpzzkfbF3Oo/s400/IMG_20190908_120615343.jpg" width="300" /></a></div>
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4 oz Weyermann Munich malt (5°-7° L)<br />
3 lbs Viking 2-Row Xtra Pale malt (1.7° - 1.9° L)<br />
6 lbs Maris Otter malt (3° - 4° L)<br />
½ oz. HBC 472 hop pellets (8.7% AA) , @ 60 mins<br />
1 oz. HBC 472 hop pellets (8.7% AA) , @ 10 mins<br />
1 oz. HBC 472 hop pellets (8.7% AA) , @ 0 mins<br />
1 tablet Whirfloc @ 30 mins<br />
1 vial White Labs WPL001 yeast<br />
<br />
Yeast pitching temp.: 81° F<br />
Strike temp.: 165° F<br />
Mash: 151° F for 45 mins<br />
<br />
Pre-boil volume 6.75 gals.<br />
End of boil volume: 5.5 gals<br />
Volume in fermenter: 4.25 gals<br />
<br />
OG: 1.041<br />
FG: 1.008<br />
Est. ABV: 4.3%<br />
<br />
Fermentation notes: 22 days, 71-74° F<br />
<br />
Tasting notes upon kegging: Nice light coconut flavor, which I hope might be more pronounced when the beer is chilled, in a light, clean ale. Maybe next time bump up the final hop addition a tad.<br />
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<br />
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<br />Juanhttp://www.blogger.com/profile/10582338654286399122noreply@blogger.com0tag:blogger.com,1999:blog-904837428302131664.post-41317210192762746752019-02-23T12:21:00.000-08:002019-02-23T12:21:13.015-08:00Adventures in Wood-Aging, part 2<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnyfQiqp2_B7cdKrUmZYXCk2uZyD9CBX0UJ9XT4bjFoijpOKz4fGXOxLPDdy_KIM0f2CETXY_WKnUZj-MGVOTUVZPN6pSK1422jRLjWpx9wb156jnQtwAtpLRrB8Xx8vFeT6iZ3B00rk/s1600/52598540_10218278427581309_8057368697519472640_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnyfQiqp2_B7cdKrUmZYXCk2uZyD9CBX0UJ9XT4bjFoijpOKz4fGXOxLPDdy_KIM0f2CETXY_WKnUZj-MGVOTUVZPN6pSK1422jRLjWpx9wb156jnQtwAtpLRrB8Xx8vFeT6iZ3B00rk/s640/52598540_10218278427581309_8057368697519472640_n.jpg" width="480" /></a></div>
<br />
So, today I racked the Imperial American Porter out of the pin and into a corny keg.<br />
<br />
It tastes good overall. Some notes of vanilla, some Bourbon, some wood. Smooth in the mouthfeel.<br />
<br />
However, it is a bit hot with alcohol. It needs a good deal more time resting and developing before it hit its sweet spot of drinkability.<br />
<br />
Maybe ready in the Fall?<br />
<br />
Abv: 10 - 11%Juanhttp://www.blogger.com/profile/10582338654286399122noreply@blogger.com0tag:blogger.com,1999:blog-904837428302131664.post-56703498895280803872018-11-25T11:34:00.002-08:002018-11-25T11:34:56.092-08:00Adventures in wood-aging<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmdfmPV_XU0MxFmq7qfCeGaCQAZh4TK5IlHJyaF0Ln9c4qjsyQIZOZbur09bmYbQfRHz1d6d_nRaGxNW0GI1UDv_ok2K7rLIj66tC-iAs5FPZCDLbEFR6Xk_DcTdixaGpwOWLk-c_BBZU/s1600/46981052_10217542266337738_4966851239389167616_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmdfmPV_XU0MxFmq7qfCeGaCQAZh4TK5IlHJyaF0Ln9c4qjsyQIZOZbur09bmYbQfRHz1d6d_nRaGxNW0GI1UDv_ok2K7rLIj66tC-iAs5FPZCDLbEFR6Xk_DcTdixaGpwOWLk-c_BBZU/s640/46981052_10217542266337738_4966851239389167616_n.jpg" width="480" /></a></div>
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Today I transferred the <a href="http://../2018/05/imperial-american-porter.html">imperial porter</a> to a 5 gal. oak Bourbon whiskey barrel. My first attempt a aging a beer in wood.<br />
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Juanhttp://www.blogger.com/profile/10582338654286399122noreply@blogger.com0tag:blogger.com,1999:blog-904837428302131664.post-9938545509019461792018-09-22T13:10:00.000-07:002018-10-11T17:56:53.892-07:00German Heffeweizen (for Concord Oktoberfest)<h3>
<b></b></h3>
<h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD8t6kXtTgOagz2VAsNVOML00bmGv0nGyNb1LgzrQtDg08cuqnyVrFhoogVyioU08vWGSvsI5BE4SE5Tn-p5NFxO_9Wwr6-kkz2u58pVcVAJt5LJcJGVtKPzccCvv_KYJJDORyzsCJVW0/s1600/IMG_20180922_111447430.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD8t6kXtTgOagz2VAsNVOML00bmGv0nGyNb1LgzrQtDg08cuqnyVrFhoogVyioU08vWGSvsI5BE4SE5Tn-p5NFxO_9Wwr6-kkz2u58pVcVAJt5LJcJGVtKPzccCvv_KYJJDORyzsCJVW0/s320/IMG_20180922_111447430.jpg" width="240" /></a><b>Ingredients</b></h3>
6 lb Bavarian Wheat DME<br />
0.5 oz American Northern Brewer hop pellets (8% AA)<br />
1 pack (125 ml) Wyeast #3068 Weihenstephan Wheat Ale yeast <br />
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<br />
<br />
<h3>
Procedure</h3>
1. Added Camden tablet to 6* gals tap water and brought to boil.<br />
<br />
2. Turned off flame and added the DME and hops.<br />
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3. After 60 min boil, cooled and transferred to fermenter.<br />
<br />
4. Pitched yeast at 75 °F<br />
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<br />
<i>Oct. 9, 2018:</i> Kegged beer <br />
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<br />
OG: 1.053<br />
FG: 1.009<br />
IBU:<br />
ABV: 6.3%<br />
<br />
<br />
<br />
*Apparently, I mismeasured the water and ended up short in the final volume by about a gallon.<br />
Juanhttp://www.blogger.com/profile/10582338654286399122noreply@blogger.com0tag:blogger.com,1999:blog-904837428302131664.post-43765069017521743422018-06-23T17:14:00.001-07:002018-06-23T17:15:41.651-07:00MaintenanceSo, I kegged a Belgian Ale, and cleaned up the fermenter in the morning.<br />
This afternoon I did a thorough job on the keggerator:<br />
<br />
- emptied and washed two kegs<br />
- put the gas lines back in place (had gotten beer backed up into them, major hassle!)<br />
- purged and sanitized the beer lines with hot Star San solution<br />
- straightened everything up, made room for bottled beers<br />
<br />
I feel pretty good. <br />
<br />Juanhttp://www.blogger.com/profile/10582338654286399122noreply@blogger.com0tag:blogger.com,1999:blog-904837428302131664.post-40448940893444678772018-06-12T13:47:00.001-07:002018-06-23T15:53:28.480-07:00Ale Belga<b>Ingredientes</b><br />
8 lbs. extracto de malta ultra-ligero<br />
0.5 oz <i>pellets</i> de lúpulo Mosaic (13% AA) @ 60 min.<br />
0.5 oz <i>pellets</i> de lúpulo Mosaic (13% AA) @ 10 min.<br />
5.5 gals. de agua tratada con disulfito de sodio<br />
3 paquetes de White Labs Belgian Ale Yeast Blend WLP575<br />
<br />
<b>Procedimiento</b><br />
Al llegar al hervor, apagué la llama y añadí la malta.<br />
Luego de remover, prendí la llama. All llegar nuevamente al hervor, procedí a agregar los lúpulos en los intervalos indicados.<br />
<br />
Al finalizar 60 minutos de cocción, retiré del fuego y enfrié el mosto.<br />
<br />
<b>Fermentacion:</b><br />
12 dias a 68-76° F<br />
<br />
<br />
Temp. al agregar leva.: 77° F<br />
OG/DI: 1.058<br />
FG/DF:1.004<br />
Alc.Vol.: 7% <br />
<br />Juanhttp://www.blogger.com/profile/10582338654286399122noreply@blogger.com0tag:blogger.com,1999:blog-904837428302131664.post-83109326087681426822018-05-13T14:53:00.003-07:002018-11-25T11:30:37.814-08:00Imperial American Porter<span style="font-size: large;"><b>Ingredients:</b></span><br />
<br />
<b>Water treatment</b><br />
1 tablet Campden salts<b> </b><br />
<br />
<b>Extract</b><br />
9 lbs. ultralight liquid malt extract<br />
4 lbs. golden light dry malt extract <br />
<br />
<b>Steeping Grains</b><br />
12 oz Crystal 60°L<br />
8 oz. Carafa Special II<br />
8 oz. Pale chocolate malt<br />
8 oz Victory malt<br />
<br />
<b>Boil hops</b><br />
1.5 oz. Magnum hop pellets (12.6% AA) @ 60 min.<br />
1 oz. Cascade hop pellets (4.7% AA) @ 10 min.<br />
1 oz. Centennial hop pellets (9.7% AA) @ 10 min.<br />
1 oz. Cascade hop pellets (4.7% AA) @ 1 min.<br />
<br />
<b>Other</b><br />
1 tablet Whirfloc finning agent @ 5 min. <br />
<br />
<b>Yeast</b><br />
2 vials White Labs San Diego Super ale yeast, WLP090 <br />
<br />
<b>Dry-hop additions</b><br />
0.5 oz. Cascade (4.7% AA) @ <br />
1 oz. Centennial hop pellets (9.7% AA) @<br />
1 oz. Simcoe hop pellets (13.6% AA) @<br />
<br />
<br />
<b>Procedure:</b><br />
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.<br />
<br />
Turned off heat and added malt extracts. Returned to boil and proceeded to add boil hops at indicated intervals.<br />
<br />
Added 1/2 gal. distilled water to fermenter. Sacrificing a few gravity points in order to ferment the necessary volume for my project.<br />
<br />
<b>Pitching temp.:</b> 77.6° F <br />
<b>OG: </b>1.098<br />
<b>FG:</b> 1.021 (at time of kegging, 6/12/18)<br />
<b>ABV: </b>10.1% (at time of kegging, 6/12/18)<br />
<br />
<br />
<b>25 November 2018:</b> Transferred to 5 gal. oak Bourbon barrel.<br />
<br />
<br />
<br />
<b></b><br />
<br />Juanhttp://www.blogger.com/profile/10582338654286399122noreply@blogger.com0tag:blogger.com,1999:blog-904837428302131664.post-31102300084685563482017-11-11T20:02:00.002-08:002017-11-11T20:02:52.909-08:00High Grav. Beer<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZPhqtOi3vbbhd62f5IQIp-6oz7OwJhcyVbmiYzKIX57WqBEeLsnOhsvIjGMd-xSSRLtjodk0yn78izrz8w61gZAgzNNMfI0ErzUhMesknWmInN2UHtIlU0-lOOu3e1gItgqpQhiZVp9I/s1600/img_20171111_100216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZPhqtOi3vbbhd62f5IQIp-6oz7OwJhcyVbmiYzKIX57WqBEeLsnOhsvIjGMd-xSSRLtjodk0yn78izrz8w61gZAgzNNMfI0ErzUhMesknWmInN2UHtIlU0-lOOu3e1gItgqpQhiZVp9I/s640/img_20171111_100216.jpg" width="640" /></a></div>
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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!!Juanhttp://www.blogger.com/profile/10582338654286399122noreply@blogger.com0tag:blogger.com,1999:blog-904837428302131664.post-43592290766576503152017-10-07T20:15:00.002-07:002017-11-05T10:40:15.516-08:00Hazy IPA<br />
<span style="font-size: large;"><b>Ingredients:</b></span><br />
<b>Extract</b><br />
8 lbs. ultralight liquid malt extract <br />
<br />
<b>Steeping Grains</b><br />
1 lb flaked oats <br />
1 lb flaked wheat <br />
8 oz. Carapils malt<br />
8 oz. wheat malt<br />
4 oz honey malt<br />
<br />
<b>Boil hops</b><br />
1 oz. Centennial hop pellets (8.5% AA) @ 60 min.<br />
1 oz. Citra hop pellets ( % AA) @ 5 min.<br />
2 oz. Mosaic hop pellets ( % AA) @ 0 min.<br />
1 oz. Citra hop pellets ( % AA) @ 0 min.<br />
<br />
<b>Dry-hop additions</b><br />
2 oz. Mosaic hop pellets ( % AA)<br />
1 oz. Citra hop pellets ( % AA)<br />
1 oz. Mosaic hop pellets ( % AA)<br />
2 oz. Citra hop pellets ( % AA)<br />
<br />
<b>Yeast</b><br />
2 vials White Labs California Ale yeast, WLP001 <br />
<br />
<br />
<b>Procedure:</b><br />
Brought 3 gallons water to 160F, turned flame off, and added grain bag.<br />
Steeped grains for 30 mins. Removed grain bag and returned to boil.<br />
Added bittering hops - 1 oz. Centennial.<br />
After 30 mins, turned off flame and added LME. Dissolved and turned flame back on.<br />
Returned wort to boil and added flavor and aroma hops at prescribed times.<br />
<br />
Cooled, and racked to fermenter with addition of enough distilled water to make 5.5 gals.<br />
<br />
Aerated wort and pitched yeast at 79F.<br />
<br />
8 hrs later yeast actively fermenting.<br />
<br />
10/14: Added 1 oz. Citra hop pellets & 2 oz. Mosaic hop pellets<br />
<br />
OG: 1.068<br />
FG: 1.015<br />
ABV: 6.7%<br />
<br />
<br />
<br />Juanhttp://www.blogger.com/profile/10582338654286399122noreply@blogger.com0tag:blogger.com,1999:blog-904837428302131664.post-15703894374267042782017-08-19T22:15:00.001-07:002017-09-23T23:49:29.491-07:00Coffee Porter<u><b>Ingredients</b></u><br />
<br />
5 lb MoreBeer! Traditional Dark Liquid Malt Extract (a blend of 2-row, Munich, caramel 60, and black malt)<br />
8.3 oz coffee malt<br />
34 g Fuggles (3.57% AA) hop pellets @ 60 min<br />
12 g Fuggles (3.57% AA) hop pellers @ 15 min<br />
12 oz cold-brewed coffeee @ 0 min<br />
12 oz. cold-brewed coffee @ kegging <br />
1 tablet Whirfloc @ 0 min<br />
<br />
2 vials White Labs California Ale Yeast (WLP001)<br />
<br />
Procedure<br />
<br />
Brought 3 gals water to 126*F. Added coffee malt in grain bag.<br />
Removed grains at 195*F<br />
Brought liquid to boil and added the bittering hops.<br />
At 30 mins from end of 60 minute boil, added liquid malt extract, and returned wort to boil.<br />
At 15 mins from end, added aroma/flavor hops.<br />
At end of boil, added Whirfloc and coffee.<br />
<br />
Cooled to 83*F and pitched yeast.<br />
<br />
9 Sept. 2017:<br />
Kegged with addition of 12 oz cold-brewed coffee. <br />
<br />
<br />
OG: 1.038<br />
FG: 1.015<br />
Aprox. IBUs: 22<br />
ABV: 3%<br />
<br />
Way too light-bodied, not enough coffee flavour. Too little body to handle carbonation, thus ended up with a bit of a "carbonation bite" to it. Recipe needs some work.<br />
<br />
Dumped the batch.Juanhttp://www.blogger.com/profile/10582338654286399122noreply@blogger.com0tag:blogger.com,1999:blog-904837428302131664.post-65127805785708774632017-08-11T22:25:00.001-07:002017-08-11T22:25:18.469-07:00The last of the Mamut<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN6v1VvlAMA3-72Dd6priVw-WEQJAB7edMhcHwpizU3s6geHIt7PIa0mM6GrYxjKu_ileyM_0Uyr_7CLc32Kw9emElb_HTIQ4ZU5d0BWNVODaXn13j7kavEr7-orDuAhOxBTLOq8e8MNs/s1600/20708281_10213668805783645_2608401968280653488_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="528" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN6v1VvlAMA3-72Dd6priVw-WEQJAB7edMhcHwpizU3s6geHIt7PIa0mM6GrYxjKu_ileyM_0Uyr_7CLc32Kw9emElb_HTIQ4ZU5d0BWNVODaXn13j7kavEr7-orDuAhOxBTLOq8e8MNs/s640/20708281_10213668805783645_2608401968280653488_n.jpg" width="352" /></a></div>
On my last day in Lima last week, we pulled out the last bottle of my Mamut Barley Wine, which had been aging in the fridge there for a year.<br />
<br />
It aged nicely. It was flavourful, and some of the very overt hop bitterness that had been so evident when it was young had softened into something rather pleasant and more rounded.Juanhttp://www.blogger.com/profile/10582338654286399122noreply@blogger.com1tag:blogger.com,1999:blog-904837428302131664.post-32339793196181670912017-06-24T20:58:00.003-07:002017-10-07T14:45:25.073-07:00Abbey AleI helped my friend and fellow club-member, Vito, brew an all-grain batch this morning. It was to be a pilsner, but because I don't have temperature control in my fermentation space, I pitched Abbey Ale yest into my share of the wort.<br />
<br />
<h4>
<b>Ingredients - for 15 gals. post boil</b></h4>
28 lbs German 2-row (2.0 SRM) Pilsner malt<br />
2.8 oz Perle hop pellets (8% AA) - at 60 mins<br />
1.5 tabs Whirfloc - at 15 mins<br />
1.4 oz Hallertauer Hersbrucker pellets (4 % AA) - at 15 mins<br />
1.4 oz Hallertauer Hersbrucker pellets (4 % AA) - at 0 mins<br />
<br />
<h4>
Ingredients - Fermentation of my 5-gal share</h4>
2 vials White Labs WLP 530 Abbey Ale Yeast<br />
<br />
<br />
<h4>
Procedure - 17 gal. boil</h4>
RO water, 5.3 ph<br />
Single recirculating infusion mash<br />
Sparged with 14 gals 168°F water<br />
90-minute boil <br />
<br />
<br />
Pitched Abbey Ale yeast at 70°F.<br />
<br />
<br />
We used the specs sheet from Vito's previous brew of the recipe as the guide:<br />
<br />
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Oct. 2017: The beer was weird. The Belgian flavor was there, alright, but one could tell that the grain bill was all off for that yeast. It could only be described as a hybrid beer, and a not very good one. I'm afraid that I wasted Vito's perfectly good wort.Juanhttp://www.blogger.com/profile/10582338654286399122noreply@blogger.com0tag:blogger.com,1999:blog-904837428302131664.post-82205575252608335432017-06-14T21:40:00.001-07:002017-06-14T21:40:51.779-07:00Housekeeping time ...So, today I did the long-overdue chore of thoroughly cleaning the keggerator. I even unscrewed and took up the metal plate that protects the floor of the fridge portion, and cleaned and sanitized underneath that.<br />
<br />
I also replaced the gas lines with some of those Brew Ultra spiral-curled PVC-free gas tubing. It sure makes the inside of the kegerator a lot tidier!Juanhttp://www.blogger.com/profile/10582338654286399122noreply@blogger.com0tag:blogger.com,1999:blog-904837428302131664.post-11423285042942715492016-10-08T13:09:00.001-07:002017-06-25T09:43:03.632-07:00Brewing for the Zombie Crawl<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZXhQKCQt7B93JhgLHdpNBpcrhk9k025W-2zLxRlCUwWkqryO6IJvsw1Ka4V22goiez4df4cCxNQkUSFmyvrqeqlhDhXD2iqQ2l2lEKRldYCU_dyUvxK7MHrcsb3jDtan0tY7HlGB8S0/s1600/20161008_103535.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZXhQKCQt7B93JhgLHdpNBpcrhk9k025W-2zLxRlCUwWkqryO6IJvsw1Ka4V22goiez4df4cCxNQkUSFmyvrqeqlhDhXD2iqQ2l2lEKRldYCU_dyUvxK7MHrcsb3jDtan0tY7HlGB8S0/s640/20161008_103535.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkSfY3yChL9wWtFR6qXW-85lvqTaYg_S5nWrME8LhjIYsceBAiOOp9SRNTG6ocLS80Tqwm1cniXEpb5zefLCeI_j7lpsGMvk-kJJUIMrNU9uov0Em3t5sUX17rff0CKcpGsGuK2NAVChY/s1600/20161008_103552.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkSfY3yChL9wWtFR6qXW-85lvqTaYg_S5nWrME8LhjIYsceBAiOOp9SRNTG6ocLS80Tqwm1cniXEpb5zefLCeI_j7lpsGMvk-kJJUIMrNU9uov0Em3t5sUX17rff0CKcpGsGuK2NAVChY/s640/20161008_103552.jpg" width="640" /></a></div>
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I'm trying to throw together a light-bodied porter with reddish undertones for the 2016 Zombie Crawl in our town on Oct. 22nd.<br />
<br />
6 lbs pale liquid malt extract<br />
0.5 lb American chocolate malt<br />
0.5 lb black malt<br />
1 lb 120°L crystal malt<br />
1 oz. Simcoe (12.8% AA) hop pellets (@ 60 mins)<br />
0.5 oz. Willamette (5.1% AA) hop pellets (@ 0 mins)<br />
White Labs' WLP090 San Diego Super Yeast<br />
<br />
<br />
<br />
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<br />Juanhttp://www.blogger.com/profile/10582338654286399122noreply@blogger.com0tag:blogger.com,1999:blog-904837428302131664.post-90292747017370416332016-04-12T19:06:00.004-07:002016-04-12T19:06:49.647-07:00BACBF 2016Just got two brews kegged for my participation in the 2016 Bay Area Craft Beer Festival's homebrew tasting tent.Juanhttp://www.blogger.com/profile/10582338654286399122noreply@blogger.com0tag:blogger.com,1999:blog-904837428302131664.post-62664513641866835982015-09-01T20:32:00.000-07:002017-06-25T09:51:28.575-07:00Getting ready for NCHF<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi55KJ5HI6Aop-mRMV03HWjNRhwmWeXmz6MPl6OcIcPCc0OJ891gSDHhmT-2FqG21_xQjPn4zbWejheUPNBHD4x1XMKbeVTO-2dQ0gWG_rAnLg9IE3VpEH3JLLkKJ67k0bn8vJ-g4IxoWY/s1600/11148814_10207505857033778_5129749462392217089_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi55KJ5HI6Aop-mRMV03HWjNRhwmWeXmz6MPl6OcIcPCc0OJ891gSDHhmT-2FqG21_xQjPn4zbWejheUPNBHD4x1XMKbeVTO-2dQ0gWG_rAnLg9IE3VpEH3JLLkKJ67k0bn8vJ-g4IxoWY/s640/11148814_10207505857033778_5129749462392217089_o.jpg" width="640" /></a></div>
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<br />Juanhttp://www.blogger.com/profile/10582338654286399122noreply@blogger.com0tag:blogger.com,1999:blog-904837428302131664.post-30770620929838582982015-06-15T09:41:00.000-07:002015-07-14T09:42:10.770-07:00From the 2015 Bay Area Craft Beer Festival's homebrew tasting tent<div class="separator" style="clear: both; text-align: center;">
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<br />Juanhttp://www.blogger.com/profile/10582338654286399122noreply@blogger.com0tag:blogger.com,1999:blog-904837428302131664.post-21791947719802885862014-04-26T19:28:00.000-07:002014-05-26T10:23:30.969-07:00Evil Cousin Once-RemovedBrew #32<br />
<br />
Today I went to the AHA rally at the Heretic Brewing Company in Fairfield, and was given 5 gallons of wort prepared by the brewers at Heretic.<br />
<br />
One of the brewers shared that they use White Labs' WLP001 yeast for most of their brews, so that what I pitched into the wort upon getting it home. And since I was told that the wort given away is similar to that they use for brewing their Evil Cousin -and since I am using the same strain of yeast- I am calling this beer "Evil Cousin, Once-Removed".<br />
<br />
<b>Ingredients</b><br />
6 gals. of Heretic Brewery wort<br />
2 vials White Labs WLP001 <br />
<br />
<b>Procedure</b><br />
Brought wort home<br />
Pitched yeast<br />
<br />
<b>Fermentation notes</b><br />
<i>Gals. in fermenter: 6</i><b> </b><br />
4/26 Pitched yeast<br />
4/28 Kraeusen blew out through ferm. lock<br />
5/12 Racked to 2ndary fermenter<br />
5/26 kegged<br />
<br />
Gals in keg: 5.5<br />
OG: Not taken<br />
FG: Not taken<br />
ABV: Not calculated<br />
Juanhttp://www.blogger.com/profile/10582338654286399122noreply@blogger.com0