Archive for March, 2015

Brewed: Award Winner and Pot Licker (C)

Saturday, March 28th, 2015

omega yeast 052, wyeast 1968

It has been a while since I have brewed two batches of home brew in one day. It has been in even longer since I brewed two different beers in the same day. In both cases, Chuck brought over brewing gear (brew kettle, burner, chiller, etc). This extra gear allowed for the brew day to be smooth without interruption once the second beer was mashed. This time around I wasn’t as fortunate. No matter, the brew day must proceed for Award Winner DIPA and Pot Licker Milk Stout.

Award winner is inspired by the IPA article in the March/April issue of BYO magazine. One recipe was using Header Topper yeast. It has been a while since I worked with the yeast. Fortunately this yeast is now available by multiple yeast companies. I used Omega Yeast 052, named DIPA Ale. Pot Licker is on its’ third version (thus the ‘c’ in the name). The first time I used too little lactose sugar, the second, I used a pound of lactose but the recipe was “American” centric: 2-row and yaest. I decided to use Maris Otter and English yeast: WYeast 1968 – London ESB Ale.

award winner hops

Both yeasts were over a month old, therefore I made a four liter starter for both yeasts. The four liter starter would allow me to have enough to keep for future brew days.

I figured the day would take close to eight hours (it did) if I had the grain ground, ready to go in the morning. A Friday night of grain grinding proved to be more exciting than expected. I brought the gap in the mill down to 0.30mm, which proved to be too tight for the drill that I use to run the mill. A third of the way through the first grind, the roller came to a halt. Dumped the grain, cleaned the mill and tried again with a gap of 0.32mm. Again, the mill bound up. Frustrated, I repeated the clean up of the mill, leaving the gap. I revved the drill up, ripping through the grain and made it; both grain bills.

The drill is heavy duty, therefore I still don’t understand why it stalled out. Also, the 0.32mm gap was only 0.01mm less than I used on my last batch, seems that that little change shouldn’t have caused a problem.

The resulting crush was powder. Too much crush. Quickly I remembered that Pat purchased 50# of rice hulls about two years ago that are sitting in my basement, I added 1.5# of rice hulls to each of the grain buckets. To add insult to injury, I realized that I only had one carboy ready for a double brew day. Time to dry hop Clash of Hops allowing for a second carboy. After three hours, I was ready for Saturday’s brew day.

The rice hulls saved my day. The most tumultuous part of the day was the transition from second batch finishing mashing while chilling the first batch. Getting two batches done at once was a challenge but a nice feeling of accomplishment while freeing up a few weekends before I have to brew again. Enjoy!

Award Winner DIPA

General Information:
Brew Date: Saturday, March 28, 2015
Recipe Type: All Grain
Yeast: OYL-052
Yeast Starter: 4 liter
Batch Size (Gallons): 6.00
Original Gravity: 1.071
IBU: 77.6
Color: 8.8 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 6.9%
Primary Fermentation: 14 days @68*F

Grain Bill:
15.0# 2 Row
1.00# Wheat
10.0 oz Caramel 20L
6.0 oz Caramel 120L

Mash:
Saccharification @154.0*F

Hop Bill:
0.50 ounce Magnum @60 minutes
0.50 ounce Galaxy @20 minutes
0.50 ounce Galaxy @10 minutes
1.00 ounce Galaxy @5 minutes
1.00 ounce Galaxy @whirlpool
1.00 ounce Simcoe @whirlpool
2.00 ounces El Dorado @whirlpool
1.00 ounce Galaxy @4 days dry hop
2.00 ounces Kohatu @4 days dry hop
2.00 ounce El Dorado @4 days dry hop

Extras:
1.0 tsp Yeast Nutrient @ 15 minutes

Update(s):

  • 2015-04-19: Dry hopped: 2.0 ounces Kohatu, 2.0 ounces El Dorado, 1.0 ounce Galaxy.
  • 2015-04-18: Bottled with 4.2 ounces priming sugar and 2.0 cups of water. Gravity at 1.012.
  • 2015-05-01: Initial, non-carbonated tasting. Heaping helping of hops!

Pot Licker Mlik Stout (C)

General Information:
Brew Date: Saturday, March 28, 2015
Recipe Type: All Grain
Yeast: WYeast 1968
Yeast Starter: 4 liter
Batch Size (Gallons): 5.50
Original Gravity: 1.065
IBU: 26.4
Color: 36.0 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 5.7%
Primary Fermentation: 14 days @68*F

Grain Bill:
7.00# Maris Otter
2.00# Munich
1.00# Chocolate
12.0 oz Caramel 60L
0.50# Roasted Barley
0.25# Black Patent

Mash:
Saccharification @155.0*F

Hop Bill:
1.00 ounce Amarillo @60 minutes
1.00 ounce Centennial @60 minutes

Extras:
1.0 tsp Yeast Nutrient @ 15 minutes
1.00# Lactose

Update(s):

  • 2015-05-06: Split the batch into six 1-gallon carboys.
  • 2015-05-10: Bottled each of the individual gallon carboys. A lot of work!

Useless Fact (one for each home brew):

  • Cuba is the only island in the Caribbean to have a railroad.
  • In the U.S, Frisbees outsell footballs, baseballs and basketballs combined.

Brewed: Honey Pot Pale Ale

Monday, March 23rd, 2015

crushed grain

It has been almost two years since I last brewed up a batch of Honey Pot Pale Ale. This is one of those beers that is for my wife. She purchased the honey over the holidays and has been asking me to brew up a batch since that time (and probably before). I couldn’t keep telling her no any longer. I picked up a packet of S-05, honey malt, and crystal 40. Of course I tweaked the recipe a bit more to my liking: dropping the 0.5 ounce of Fuggles, while upping the Amarillo addition to an ounce from a half-ounce. My wife is coming around on hops, so this should be an acceptable change.

Last week I brewed an IPA named Clash of Hops. The efficiency of that batch was a bit lower than I would have expected. The setting on my mill was right were I had set it: 0.35 mm (or is that 0.035 mm). While reading a post on homebrewtalk.com for some other reason than efficiency, I noticed a reponse that said their mill was set at 0.2 mm, with immediate increase in efficiency. The writing was on the wall: tighten up the gap to 0.31 mm.

wort from first inital sparge

The change increased efficiency greatly over that last Honey Pot Pale Ale brew day. I didn’t have any issues with a stuck sparge either (why I only cranked it to 0.31 mm). There is a chance I will crank it down a bit more but I am worried about some of the home brews in which I use a heavier dose of wheat in. I might continuously tighten the mill by 0.01 mm until I get to the point of ease of sparging diminishing.

This beer should be ready, in the bottle, by mid-April, just in time for that hopeful first stretch of warm weather. Enjoy!

General Information:
Brew Date: Sunday, March 22, 2015
Recipe Type: All Grain
Yeast: S-05
Yeast Starter: none
Batch Size (Gallons): 5.50
Original Gravity: 1.062
IBU: 31.5
Color: 6.4 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 6.7%
Primary Fermentation: 14 days @68*F

Grain Bill:
6.50# 2 Row
0.50# Caramel 40L
0.50# Honey Malt
2.50# Local Honey

Mash:
Saccharification @153.6*F

Hop Bill:
1.00 ounce Amarillo @60 minutes
1.00 ounce Centennial @60 minutes

Extras:
1.0 tsp Irish Moss @ 15 minutes
1.0 tsp Yeast Nutrient @ 15 minutes

Update(s):

  • 2015-03-22: Fermentation beginning to slow, upped temperature to 70.0*F.
  • 2015-03-28: Took of heat. Left at ambient basement temperature.
  • 2015-04-19: Bottled with 4.0 ounces priming sugar and 2.0 cups of water. Gravity at 1.002.

Useless Fact: A cow gives nearly 200,000 glasses of milk in her lifetime.

Brewed: Clash of Hops

Monday, March 16th, 2015

clash of hops

I have been on a big hop kick lately. Instead of hitting of the local beer store for goodies, I have been able to keep myself in the black by brewing an IPA every 6 – 8 weeks. I have been using larger and larger amounts of hops but late in the boil, whirlpool and/or first wort hops. Heck, one of my recent brews, that isn’t’ on SIPS, had a pleasant and balancing bitterness in spite of the absence of hops in the boil.

I really like the Stone Enjoy By Imperial IPA. I have seen various clones on homebrewtalk.com for quite some time, each making my mouth water. Typically not being the one for clones, I decided to brew this beer as a clone but use the hop profile I wanted while leaving the simple malt profile intact. This also marked the first time of using a non-American (or Brett) yeast in an IIPA (or IPA). Enjoy!

General Information:
Brew Date: Sunday, March 15th, 2015
Recipe Type: All Grain
Yeast: Safale S-04 (1.6 packets)
Yeast Starter: none
Batch Size (Gallons): 6.0
Original Gravity: 1.081
IBU: 95.2
Color: 5.3 SRM
Boiling Time (Minutes): 60
Mash Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 9.5%
Fermentation: 14 day @68*F

Grain Bill:
8.50# Two-Row
8.50# Maris Otter
1.00# Table Sugar

Mash:
Saccharification @148.2*F

Hop Bill:
3.00 ounces Amarillo @15 minutes
3.00 ounces Simcoe @15 minutes
1.00 ounces Cascade whirl pool (treated as 30 minute addition)
1.00 ounces Centennial whirl pool (treated as 30 minute addition)
1.00 ounces Citra whirl pool (treated as 30 minute addition)
1.50 ounces Galaxy dry hop (6 days)
1.50 ounces Simcoe dry hop (6 days)
1.50 ounces Galaxy dry hop (3 days)
1.50 ounces Simcoe dry hop (3 days)

Extras:
1.0 tsp Yeast Nutrient @ 15 minutes
1.0 tsp Irish Moss

Update(s):

  • 2015-03-17: Fermentation beginning to slow, upped temperature to 70.0*F.
  • 2015-03-22: Took of heat. Left at ambient basement temperature.
  • 2015-03-27: Dry hopped. 3.0 ounces Galaxy, 3.0 ounces Simcoe.
  • 2015-04-02: Bottled with 4.2 ounces of priming sugar. Yield: 24, 22 ounce bottles. Unfortunately, initial taste had hints of alcohol.
  • 2015-04-23: Tasting.

Useless Fact: An average human loses about 200 head hairs per day.

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