4.25.2015

I like a good IPA as much as the next guy, but I feel as if I am perhaps unfairly critical of the style. Decided to brew something new to me, a honey wheat IPA. Seemed like a good summer beer.

Honey Wheat IPA

Style: American IPA

Recipe:

(lbs/%/malt)

8.0/65.3/2-Row

3.0/24.5/White Wheat

0.75/6.1/Honey Malt

0.5/4.1/Acid Malt (for mash pH)

(oz/time/variety)

1.0/60/Columbus

0.5/10/Columbus

1.0/10/Centennial

0.5/1/Columbus

1.0/1/Centennial

2.0/Keg Hop/Columbus

3.0/Keg Hop/Centennial

Am. Ale yeast (US-05)

Stats: SRM 5, IBUs 66, ABV 7.0% (Est. O.G. 1.062, measured 1.063)

Notes:

4.5 Gallons strike @161, mashed 1 hour @149F. 4 gallons sparge water.

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4.18.2015

Decided that I wasn’t ready to let go of wintery beers, and brewed up a coffee stout. I’ve brewed several american stouts and oat stouts, but have never done anything with coffee before, and it seemed like a fitting evening beer for hanging out on a crisp spring evening. The recipe includes some oats for body, and plenty of dark roasted malts, as well as a fair kick of columbus for bitterness (though not too much…), I made a ripping big starter, probably bigger than necessary but I was a little unsure about the strength of the saved yeast I used, so aimed a bit bigger than typical.

Recipe:

(lbs/%/malt)

9.0/65.5/2-Row

1.5/10.9/Flaked Oats

1.25/9.1/Roasted Barley (breiss 300 SRM)

0.75/5.5/Biscuit Malt

0.75/5.5/Chocolate Malt (Breiss 350 SRM)

0.5/3.6/Crystal 80L

(oz/time/variety)

1.0/60/Columbus

Am. Ale yeast (1056)

Will keg onto cold-brewed coffee, maybe 3 oz in 20 oz water?

Stats: SRM 41.5, IBUs 44.5, ABV 6.8% (Est. O.G. 1.065, measured 1.063)

Notes:

4.15.2015-prepared 1.3L starter w/ saved WY1056 vial, dropped vial into starter-should sanitize vials before trying to pitch(moron)

4.18.2015-morning brew day. Mashed in w/ 5.5 gallons strike (1.6 qt/lbs), heated 4 gallons sparge water, hit volume before mash ran dry. Mashed @152*, Rapid fermentation within 8hrs

4.5.2015

Decided to brew another iteration of the pale I brewed a couple weeks ago (here). I thought the Vienna contribution was a little over the top, so toned it back a touch, also moved to a more moderate hop schedule. I liked the Citra, but thought it was a bit one dimensional. Will see how this works out!

Pale III

Style: American Pale Ale

Recipe:

(lbs/%/malt)

8.0/80/2-Row

1.5/15/Vienna

0.5/5/Crystal 60L

(oz/time/variety)

0.5/60/Columbus

0.5/5/Amarillo

1.0/5/Willamette

Am. Ale yeast (1056)

Stats: SRM 6.8, IBUs 31.8, ABV 5.0% (Est. O.G. 1.049, measured 1.050)

Notes:

4.4.15 Made 1 liter starter using 1056, strong fermentation overnight, should be good

4.5.15 4.5 gallons strike water, mash at 151F, subbed citra/Amarillo combo for Columbus as bittering hop due to availability. Heated 4 gal sparge water.

4.4.2015

Another english beer! This weekend, trying an ESB. I’ve had mixed luck with the style historically, from lackluster to really tasty, most notably a Challenger heavy ESB on the really tasty end. After some promising hop flavors from the brown I brewed two weeks ago, I figured I’d try out Target in an ESB.

Target ESB

Style: ESB

Recipe:

(lbs/%/malt)

10.0/90/Maris Otter

0.5/4/Crystal 35L

0.5/4/Crystal 120L

(oz/time/variety)

0.75/60/Target

0.5/15/Target

0.5/15/EKG

0.75/5/Target

0.5/5/EKG

Stats: SRM 11, IBUs 44, 5.4% ABV

Notes:

Made 1.2L starter from saved WY1318 (London III)-4.2.15 (evening)

Mashed with 4.5 gallons, @152 F. ~3.9 gallons sparge water (6.5 gallons needed in kettle, plus 0.5 gallons loss to FB)

Approved brew listening: