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

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%

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.

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.

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.