Brew day!

 

The Dark Heart of DOZE imperial American porter

Brewed April 6th, 2021, using the DOZE Black IPA extract kit from MoreBeer! as a base.

 

Ingredients

• 14 lbs Briess ultralight LME
• 3 lbs Briess ultralight DME
• 12 oz Briess Crystal 60L malt
• 8 oz Weyermann Carafa Special 2 (415-450 L) malt
  
• 8 oz UK pale chocolate malt (220 L)
• 8 oz Briess Victory malt (28 L)
• 1.5 oz Magnum (12.1% aa) hop pellets, at 60 min
• 1 oz Cascade (5.7 aa) hop pellets, at 10 min
• 1 oz Cascade (6.5% aa) hop pellets, at 10 min
• 1 oz Cascade (6.6% aa) hop pellets, at 1 min
  
• 1 tab Whirfloc clarifier, at 5 mins
  
• 2 vials White Labs WLP90 San Diego Super Yeast
• 1 oz Simcoe (13.6% aa) hop pellets, at dry hopping
• 1 oz Centennial (8.9% aa) hop pellets, at dry hopping
• 0.5 oz Cascade (6.5% aa) hop pellets, at dry hopping

 

90 minute boil.

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.

Allowed to rest 5 weeks in keg at room temperature, and 12 weeks at 45°F (7°C).

OG: 1.103

FG: 1.028

Est. ABV: 9.84%

Single-hop (HBC 472) Pale Ale (v. 2)

 

Brewed on Nov. 14th, 2020

 

7 gals water

1 tab Camden salts (water treatment)

8 lbs Ultra-light LME

1 oz. 2018 harvest Yakima HBC-472 hop pellets (8.7% aa) @ 60 min.

1.5 oz. 2018 harvest Yakima HBC-472 hop pellets (8.7% aa) @ 10 min.

1.5 oz. 2018 harvest Yakima HBC-472 hop pellets (8.7% aa) @ 0 min.

1 tab Whirfloc clarifying agent @ 10 min.

1 pack White Labs WLP-90 yeast

 

Pitched yeast at 73°F (23°C)

Fermented for 39 days at temps. ranging from 63°F to 70°F (17°C - 21°C)

OG: 1.044

FG: 1.008

ABV: 4.73%

Dweazel

Brewed 8 March 2020

Ingredients:
 8 lbs pale liquid malt extract
1 oz. Columbus/Tomahawk/Zeus hop pellets (15% aa) @ 30 min
1 oz. Zappa hop pellets (6.4% aa) @ 10 min
1 oz. Zappa hop pellets (6.4% aa) @ 0 min
1 tab. Camden salts  (water treatment)
1 tab. Whirfloc clarifier @ 10 mins
6 gals water
1 pack White Labs WLP90 San Diego Super Yeast



Pitched yeast at 71°F (21°C)
Forty-two days fermentation at 62°F-65°F (16°C-18°C)
OG: 1.061
FG: 1.012

Aromas of ripe mango. Flavor notes of ripe mango, apricot, canned peaches.

Simcoe Cascade pale ale

Beer at time of kegging

8 lbs ultralight LME
1 oz Simcoe hop pellets (12.3%) @ 60 min
1 oz Cascade hop pellets (5.7%) @ 60 mins
1 oz Simcoe hop pellets (12.3%) @ 5 mins
1 oz Cascade hop pellets (5.7%) @ 0 mins
1 tablet Campden salts, pre-boil water treatment
1 tablet Whirfloc clarifier @ 10 mins
2 vials White Labs WLP001


Added Campden salts to 6 gals water.
Brought water to boil, turned off heat and added LME.
Returned to boil and added 60 min hops.
Added remaining hops at prescribed times.
Added Whirfloc at 10 mins from end of boil.

Cooled wort and transferred to fermenter.  Pitched yeast at 76°F

Fermented 31 days at between 62F - 68F.

Refractometer reading: 1.053
Tilt digital hydrometer reading: 1.053

Gals in fermenter: 4½
OG: 1.053
FG: 1.006
ABV: 6.04
Estimated IBU: ± 72

No-Coconut Coconut Golden Ale (HBC-472 single-hop pale ale)

This beer is my take on Eddie Would Go, 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.

For this one, I used the recipe for Two J's and a G, the British Golden Ale that I co-brewed with my buddies Jim and Gordon, as the base.

4 oz Weyermann Munich malt (5°-7° L)
3 lbs Viking 2-Row Xtra Pale malt (1.7° - 1.9° L)
6 lbs Maris Otter malt (3° - 4° L)
½ oz. HBC 472 hop pellets (8.7% AA) , @ 60 mins
1 oz. HBC 472 hop pellets (8.7% AA) , @ 10 mins
1 oz. HBC 472 hop pellets (8.7% AA) , @ 0 mins
1 tablet Whirfloc @ 30 mins
1 vial White Labs WPL001 yeast

Yeast pitching temp.: 81° F
Strike temp.: 165° F
Mash: 151° F for 45 mins

Pre-boil volume 6.75 gals.
End of boil volume: 5.5 gals
Volume in fermenter: 4.25 gals

OG: 1.041
FG: 1.008
Est. ABV: 4.3%

Fermentation notes:  22 days, 71-74° F

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.

Adventures in Wood-Aging, part 2

So, today I racked the Imperial American Porter out of the pin and into a corny keg.

It tastes good overall. Some notes of vanilla, some Bourbon, some wood. Smooth in the mouthfeel.

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.

Maybe ready in the Fall?

Abv: 10 - 11%