Brother Levonian Saison

Fermentables:

2 lbs Vienna malt

1 lb flaked wheat

0.5 lb flaked oats

6 lbs ultralight LME

12 oz  white refined cane sugar (sucrose)

Adjuncts:

2 oz Saaz hop pellets  @ 60 min

1 oz Hallertau Mittlefru hop pellets  @ 60 min

1 oz Tettnanger hop pellets @ 20 min

1 oz Kent Goldings hop pellets @ 0 min

0.5 oz fresh orange peel @ 0 min

76 g wildflower honey @ 0 min

1/4 tsp. ground black pepper @ 0 min

1/4 tsp powdered turmeric  @ 0 min

0.5 Saaz hop pellets @ dry hop

Yeast:

1 vial White Labs WLP565 Belgian Saison I Ale Yeast

PROCEDURE

Steeped grains between 140 and 160 F for 30 mins. Removed grains, and brought wort to boil.

Added malt extract and cane sugar. Pre-boil volume 6.5 gals.

Proceeded with remaining additions as scheduled.

Pitched yeast at 79°F. 

 

OG: 1.062

FG:

Club DOZE Team Competition Brew - Altbier

 Beer brewed with fellow Club DOZE Team Altbier members for internal club team competition.

 

OG: 1.052

FG: 1.007

Est. ABV: 5.91%

Brother Levonian saison

 Brew date: 13 Aug. 2022

Kegging date: 5 Sept. 2022

Final yield in keg: 4.5 gals. 

SRM: ± 14

OG: 1.075  FG: 1.008

ABV: 8.79%

 

INGREDIENTS

0.5 lb flaked oats

2 lbs Vienna malt

6 lbs Brewmaster ultralight  liquid malt extract

1 lbs Briess Bavarian Wheat dry malt extract

12 oz white sugar @ 60 mins

3 oz. Czech Saaz hop pellets (4.5% AA) @ 60 mins

1 oz. German Tettnanger hop pellets (4.4% AA) @ 20 mins

1 oz. Czech Saaz hop pellets (4.5% AA) @ 0 mins

0.5 oz Kent Goldings hop pellets (5.5% AA) @ 0 mins

0.5 oz. fresh mandarin orange peel @ 0 min

0.25 tsp. ground black pepper @ 0 min

0.25 tsp. turmeric powder @ 0 min

292 grams orange blossom honey @ 0 mins

1 pack White Labs Saison Ale Yeast WLP565

0.5 oz. Kent Goldings hop pellets (5.5% AA) @ dry hopping

PROCEDURE

Steeped grains between 140 and 160 F for 30 mins. Removed grains, and brought wort to boil.

Added malt extract. Pre-boil volume 6.5 gals.

Proceeded with remaining additions as scheduled.

Pitched yeast at 79 F.  Fermented for 23 days between 71 and 75 F.

 

 

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%

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.

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%

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.

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!!

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%

Coffee Porter

Ingredients

5 lb MoreBeer! Traditional Dark Liquid Malt Extract (a blend of 2-row, Munich, caramel 60, and black malt)
8.3 oz coffee malt
34 g Fuggles (3.57% AA) hop pellets @ 60 min
12 g Fuggles (3.57% AA) hop pellers @ 15 min
12 oz cold-brewed coffeee @ 0 min
12 oz. cold-brewed coffee @ kegging
1 tablet Whirfloc @ 0 min

2 vials White Labs California Ale Yeast (WLP001)

Procedure

Brought 3 gals water to 126*F. Added coffee malt in grain bag.
Removed grains at 195*F
Brought liquid to boil and added the bittering hops.
At 30 mins from end of 60 minute boil, added liquid malt extract, and returned wort to boil.
At 15 mins from end, added aroma/flavor hops.
At end of boil, added Whirfloc and coffee.

Cooled to 83*F and pitched yeast.

9 Sept. 2017:
Kegged with addition of 12 oz cold-brewed coffee.


OG: 1.038
FG: 1.015
Aprox. IBUs: 22
ABV: 3%

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.

Dumped the batch.

The last of the Mamut

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.

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.

Abbey Ale

I 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.

Ingredients  - for 15 gals. post boil

28 lbs German 2-row (2.0 SRM) Pilsner malt
2.8 oz Perle hop pellets (8% AA) - at 60 mins
1.5 tabs Whirfloc - at 15 mins
1.4 oz Hallertauer Hersbrucker pellets (4 % AA) - at 15 mins
1.4 oz Hallertauer Hersbrucker pellets (4 % AA) - at 0 mins

Ingredients - Fermentation of my 5-gal share

2 vials White Labs WLP 530 Abbey Ale Yeast

Procedure - 17 gal. boil

RO water, 5.3 ph
Single recirculating infusion mash
Sparged with 14 gals 168°F water
90-minute boil


Pitched Abbey Ale yeast at 70°F.


We used the specs sheet from Vito's previous brew of the recipe as the guide:

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.