Archive for October, 2017

Brewed: Lala American Barleywine

Saturday, October 21st, 2017

Lala American Barleywine was originally brewed last year for my second annual family reunion held on New Year’s day at my house. I brewed it three months early, it was all set for gathering. Unfortunately, due to my lack of experience carbonating high gravity home brews, the beer didn’t carbonate completely, basically leaving it flat. Being the first time I had officially and specifically brewed a home brew for my extended family, I decided not server that beer. Furthermore, after almost a year in the bottle, I decided to pour it out.

It was time to brew this beer again, hopefully in time for the third annual New Year’s day reunion. Since last year, I had looked into how to get a high gravity beer carbonated in the bottle. My local home brew shop has some very useful information (yes, I still like brick and mortar). They told me to use CBC-1 – Danstar yeast that is made for cask and bottle conditioning. Due to the high level of alcohol hydrating the yeast will be a must as well.

Formulating the recipe for Lala American Barleywine

The recipe isn’t any different than last time, from a percentage of ingredient standpoint. I took the 5.5 gallon recipe and pared it down to 3.0 gallons. If I screwed something up this time around, I didn’t want to be “stuck” with throwing away so much time and effort.

I did brew this about a month later than last year. I am worried about how harsh this beer might be, especially after the high fermentation temperature. I thought it was cool enough that the temperature wouldn’t shoot up, plus, as mentioned, I don’t brew high gravity all that often. I wasn’t expecting such a big boost in temperature. It should have been placed on temperature control. Lesson for next time. Enjoy!

Recipe for Lala American Barleywine

General Information:
Brew Date: Saturday, October 21, 2017
Recipe Type: All Grain
Yeast: S-05 and S-04, not hydrated
Yeast Starter: none
Batch Size (Gallons): 3.0
Original Gravity: 1.077
Finishing Gravity: N/A
IBU: 92.5
Color: 9.3 SRM
Boiling Time (Minutes): 120
Brewhouse Efficiency: N/A
Alcohol by Volume: N/A
Primary Fermentation: 30 days @68*F

Grain Bill:
7.50 pounds American 2-Row
6.00 pounds German Pilsner
0.50 pounds Carapils
0.50 pounds Caramel 60*L

Mash:
Saccharification @152.3*F

Hop Bill:
2.00 ounces 2016 Magnum @90 minutes
1.00 ounces 2015 Cascade @5 minutes

Extras:
1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
4.0 quarts of rice hulls

Updates:

  • 2017-10-22: @68.7*F, added S-05 and @-04 packet.
  • 2017-10-23: @74.3*F, great fermentation, just too hot.
  • 2017-10-24: @72.1*F, great fermentation, still a bit hot.
  • 2017-10-26: @66.9*F, slow, at best, fermentation, put on heat @70.0*F to finish out.

Useless Fact: When California joined the Union, the capital was San Jose, then they tried to move to Vallejo and finally settled on Sacramento in 1854.

Brewed: Lack of Focus

Sunday, October 1st, 2017

Lack of Focus is a description of how I feel when it comes to home brewing. I go through periods of time where I am laser focused, not able to find enough time to brew all the ideas that are floating around in my head. These periods, with home brewing, typically last for months on end. Unfortunately, I recently have lost that focus. I no longer have an edge for home brewing. I need my mojo back!

I decided to spend some time cleaning my brewing kettle with steel wool. As you can see in the picture, it looks brand new. It sparkles. The trick is to clean it well after each use, rather than letting crap accumulate.

Formulating the recipe for Lack of Focus

Staying with Northeast India pale ales, I decided to try another first: oats and wheat. I am trying to get the hazy but glowing orange color that off the shelf NEIPAs display. Searching other recipes led me to the wheat and oat combo.

Over dry hopping could be a good cause for the lack of glow. I am begging to believe I have so much hop trub in suspension that it fights off the glow.

Bottling Day

Staying with my lack of focus theme, I forgot to cold crash this beer. I also added all ten ounces of dry hops at once. I was thinking of splitting them between primary and true dry hop but my schedule got the best of me. I threw them in together. Too much hop material without a cold crash. The beer was soupy, green. I should have paid more attention to the process. 24-48 hour at 37*F would have dropped it clean. Instead, I poured it out. My first drain pour of a non-sour beer in brewing career. So many first. Enjoy!

Recipe for Lack of Focus

General Information:
Brew Date: Sunday, October 01, 2017
Recipe Type: All Grain
Yeast: S-05, not hydrated
Yeast Starter: none
Batch Size (Gallons): 5.50
Original Gravity: 1.054
Finishing Gravity: N/A
IBU: 61.6
Color: 4.9 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 78.61%
Alcohol by Volume: N/A
Primary Fermentation: 8 days @68*F

Grain Bill:
5.50 pounds Maris Otter
3.00 pounds 2-row
1.50 pounds Oats
1.00 pounds Munich
1.00 pounds Red Wheat

Mash:
Saccharification @152.3*F

Hop Bill:
1.00 ounces 2015 Amarillo @ first wort
1.00 ounces 2015 Galaxy @15 minutes
1.00 ounces 2015 Sincoe @10 minutes
1.00 ounces 2015 Amarillo @5 minutes
1.00 ounces 2015 Galaxy @0 minutes
1.00 ounces 2015 Simcoe @0 minutes
4.00 ounces 2015 Amarillo @4 day dry hop
4.00 ounces 2015 Simcoe @4 day dry hop
2.00 ounces 2015 Galaxy @4 day dry hop

Extras:
1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
4.0 quarts of rice hulls
~5.25 gallons of reverse osmosis water used

Updates:

  • 2017-10-02 (morning): @68.1*F, added S-05 packet.
  • 2017-10-03: @69.3*F, good fermentation.
  • 2017-10-05: @66.5*F, added dry hops, put on heat @70.0*F.
  • 2017-10-10: Attempted to bottle. Drain poured as I didn’t cold crash. Ten ounces of dry hops to much to handle – complete muck!

Useless Fact: Peanuts are one of the ingredients of dynamite.

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