6.24.2015

As the summer has heated, I pushed back trying my hand at brewing in lager styles. I had really enjoyed the yeast notes from WLP530 in a starter I made a while back, and wanted to brew something to showcase those. Decided on a fairly simple Saison.

Saison II

Style: Belgian Saison

Recipe:

(lbs/%/malt)

8.5/78/2-Row

1.0/9/Vienna

1.0/9/Turbinado

0.25/2/60L Crystal

0.25/2/Acid malt

(oz/time/variety)

0.5/60/Columbus

1.5/15/Saaz

2.0/1/Saaz

White Labs WLP530

Stats: SRM 5, IBUs 29, ABV 5.9% (Est. O.G. 1.058)

In hindsight, I really enjoyed the drinkability, but might opt to switch the base malt to a pilsner malt and mash a bit lower, also maybe adding some rye to the grist, the beer could stand to be a touch drier, it failed to really sizzle on the tongue, even when carbonated to fairly high levels. Next time!

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5.16.2015

Brewed an amber ale, this is maybe the 3rd iteration of this one. Nothing fancy, just trying to hone it in a bit more (note after drinking: this didn’t hone, not a bad beer, but not my favorite recipe…)

Young Americans III

Style: American Amber

Recipe:

(lbs/%/malt)

8.0/68/2-Row

2.0/17/Munich

1.25/10/Crystal 60L

0.125/1/Black Barley

0.25/2/Acid Malt (for mash pH)

(oz/time/variety)

0.6/60/Simcoe

1.0/05/Simcoe

1.0/05/Willamette

Am. Ale yeast (US-05)

Stats: SRM 16, IBUs 35, ABV 6.5% (Est. O.G. 1.058, measured 1.058)

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.

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:

3.15.2015

More taps to fill! The lack of availability of reasonable English styles here, particularly on draft, has me motivated to try and keep some of that sort of thing around. Took a stab at a Northern English Brown this time around!

Northern English Brown II

Style: Northern English Brown

Recipe:

(lbs/%/malt)

8.0/82/Maris Otter

1.0/10/Flaked Oats

0.5/5/Pale Chocolate

0.25/2/Chocolate

(oz/time/variety)

0.2/60/Target

0.5/30/Target

Stats: SRM 20, IBU 21, 5.0% ABV

Notes:

1.2L starter prepared 3.14.2015, Wyeast 1318 London III. Pitched ~800 mL, Expected O.G. 1.046 @5.5gal (70% eff), final kettle vol 5.5 gal, measured O.G. 1.054 (eff ~82%). Hit volumes ideally @ 1gal/hr boil off, 0.5 gal dead volume in mash under false bottom (5.5 gal into chiller). Kept 2 vials of starter slurry for later use.

F.G. 1.016, kegged 4.1.15, near perfect vol. into keg. Initial tasting has me thinking a slightly more assertive hop presence might help, but I think proper carbonation should help. Noticed a fair amount of yeast still in suspension, maybe start cold crashing before I keg, have to remember.