Archive for the ‘Beer Recipes’ Category

Brewed: If you can read this, you don’t need glasses

Sunday, August 20th, 2017

2017 is turning into the year of tough to find time to home brew. Outside of brewing If you can read this, you don’t need glasses five days after Honey Pot Pale Ale with wet hops, second annual, it has been three months since I brewed up Schlap!.

Busy life and falling back to old hobby, fishing, has taken up a bunch of my time an enthusiasm. Jotting over to the local pound or river takes minutes, while the time duration of the act of fishing takes minutes to hours and anywhere in between. I don’t have to plan to go fishing. Hell, it can be a knee jerk reaction. Perfect for aforementioned craziness of life.

Formulating the recipe for If you can read this, you don’t need glasses

If you have been following along, Northeast India pale ales have been my obsession over the past year, if not longer. If you can read this, you don’t need glasses tries to quell the obsession.

The recipe is inspired by a recent article in Zymurgy magazine on the home brew winners. I looked through them all, multiple times, but the IPA section kept pulling me in (back). I noticed that the winner used two pounds of oats in his recipe, over 15% of the grist, something I have wondered about but never attempted.

As for the hops, I was shooting for fruity while attempting to use up more of the cheap 2015 hops I purchased at the beginning of 2017. I wanted to use up the Eureka and Equinox as I never liked the hops on their own but found them better in support and as late additions. The Mosaic is quickly becoming a NIEPA classic, while Galaxy packs a wonderful tropical punch.

I still have not graduated to treating my water (although I have picked up some small vials of chemicals at the local home brew shop). When making an IPA, or similar, I use about 60+% reverse osmosis water with tap water. My tap water is very hard. I have felt it has helped with the perceived bitterness of the beer. That could be the way I am adding the hops as well. Enjoy!

Recipe for If you can read this, you don’t need glasses

General Information:
Brew Date: Friday, August 25, 2017
Recipe Type: All Grain
Yeast: S-04 and S-05, not hydrated
Yeast Starter: none
Batch Size (Gallons): 5.50
Original Gravity: 1.067
Finishing Gravity: 1.010
IBU: 47.8
Color: 4.3 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 69.12%
Alcohol by Volume: 7.48%
Primary Fermentation: 8 days @68*F

Grain Bill:
7.25 pounds Pilsner
6.00 pounds 2-row
2.00 pounds Oats

Mash:
Saccharification @152.7*F

Hop Bill:
0.50 ounces 2015 Eureka @ first wort
1.00 ounces 2015 Eureka @10 minutes
1.00 ounces 2015 Equinox @10 minutes
1.00 ounces 2015 Mosiac @whirlpool for 20 minutes
2.00 ounces 2015 Equinox @whirlpool for 20 minutes
2.00 ounces 2015 Galaxy @whirlpool for 20 minutes
2.50 ounces 2015 Eureka @whirlpool for 20 minutes
2.00 ounces 2015 Galaxy @4 day dry hop
3.00 ounces 2015 Mosiac @4 day dry hop

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

Updates:

  • 2017-08-20 (morning): @68.5*F, added 2/3 packet, each of S-04 and S-05.
  • 2017-08-27 (morning): @67.8*F, good fermentation.
  • 2017-08-29 (morning): @69.7*F, add dry hops.
  • 2017-09-02: cold crashed to 37*F.
  • 2017-09-03: Bottled with 3.50 ounces of priming sugar and 2.0 cups of water. 26, 22 ounce bottles. Bottle crown label: If.

Useless Fact: After the death of her husband, poet Percy Shelley, Mary Shelley (author of Frankenstein) kept his heart wrapped up in silk until she died.

Brewed: Schlapp!

Friday, May 26th, 2017

What did the five fingers say to the face? Schlapp!

It is amazing how funny something can become when you spend a ton of time driving to and from basketball practices and games. My eldest and I found it hysterical a few years ago while driving on Schlapp Road while threatening each other that our five fingers would slap them. It is easy to see how others wouldn’t find this amusing but, in the moment and, even today, this is still funny to my daughter and I. We still drive past the road, bringing up the saying, still bringing a smile to my face, thinking back to those days gone by and all the good times, no matter how corny.

My daughter recently told me that I should name a home brew Schlapp! How could I refuse.

Formulating the recipe for Schlapp!

I ran through some 30 bottles of home brew at a recent party, depleting any IPAs that I had laying around. I needed hops. Determining a good blend of hops seemed to be the toughest decision for this recipe.

The 10 or so pounds of hops in the basement freezer provided a cornucopia of possibilities. I decided that I wanted to use what I had left of Hallterau Blank and Mandarina Bavaria with the touch of Belma. I have brewed with Hallertau Blanc and Mandarina Bavaria, with Mandarina providing a profile that I really like. I used the Belma to understand what the hop can add, making it the largest portion of the hopping schedule. Enjoy!

Recipe for Schlapp!

General Information:
Brew Date: Friday, May 26, 2017
Recipe Type: All Grain
Yeast: S-04, not hydrated
Yeast Starter: none
Batch Size (Gallons): 5.50
Original Gravity: 1.065
Finishing Gravity: 1.008
IBU: 68.9
Color: 6.0 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 75%
Alcohol by Volume: 7.48%
Primary Fermentation: 8 days @68*F

Grain Bill:
13.00 pounds 2-row
1.00 pounds Oats
1.00 pounds Melanoiden

Mash:
Saccharification @148.3*F

Hop Bill:
1.00 ounces 2016 Belma @20 minutes
2.00 ounces 2016 Belma @15 minutes
1.00 ounces 2015 Belma @10 minutes
1.00 ounces 2016 Belma @5 minutes
2.00 ounces 2016 Belma @whirlpool for 25 minutes
1.00 ounces 2016 Mandarina Bavaria @whirlpool for 25 minutes
1.00 ounces 2016 Hallertau Blanc @whirlpool for 25 minutes
3.00 ounces 2016 Mandarina Bavaria @4 day dry hop
3.00 ounces 2016 Hallertau Blanc @4 day dry hop

Extras:
1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
0.5 pounds table sugar @15 minutes
3.0 quarts of rice hulls
~5.25 gallons of reverse osmosis water used

Updates:

  • 2017-06-04: Bottled with 3.50 ounces of priming sugar and 2.0 cups of water. 25, 22 ounce bottles. Bottle crown label: Sch.

Useless Fact: Walt Disney created multiple fake companies (like M.T. Lott Real Estate) to buy Florida land in the 1960s. This let him acquire what is now Disney World while avoiding suspicion and keeping prices low. The stores on Main Street shop windows are the names of those original companies.

Brewed: She Doesn’t Sweat Much For A Fat Girl

Saturday, April 15th, 2017

I have a get together with friends most Thursday nights (I have mentioned this before – I even brewed TNBC One for the group). We call it the Thursday Night Beer Club (TNBC). During TNBC, especially when there is a full group and after a few beers, our conversations may cover a wide range of topics. What do you expect from a bunch of buzzed guys winding down the week. Somehow, someway the conversation went to the dark side. Rich was on a roll with part of a sentence ending in “she doesn’t sweat much for a fat girl.”

Of course we all laughed. I immediately stated that I had to make a beer with that name: She Doesn’t Sweat Much For A Fat Girl. I even created a place holder in beersmith so I wouldn’t lose the name.

Coming up with a home brew recipe for a beer with that name seemed easy: make a big, juicy north east IPA. The recipe below was inspired by the vision of a bunch of morons.

Home Brewing For She Doesn’t Sweat Much For A Fat Girl

There was a major mistake while brewing this beer: missing my gravity by 20 points. I figure this will come out in bitterness. When I start tasting, I will find out for sure.

While writing this blog entry, thinking through my process and rereading my notes, I realized there was another issue: raising fermentation temperatures from ~61*F t ~66*F in less than 12 hours. I think that puts a lot of stress on the yeast. I use a heat blanket made for heating plant roots. The lowest temperature is 68*F on the blanket. It might be time to look into and invest in heating options that starts in the high 50s/low 60s. allowing me to bump up it up a degree at a time. Enjoy!

Recipe for For She Doesn’t Sweat Much For A Fat Girl

General Information:
Brew Date: Saturday, April 15, 2017
Recipe Type: All Grain
Yeast: S-04, not hydrated
Yeast Starter: none
Batch Size (Gallons): 5.50
Original Gravity: 1.070
Finishing Gravity: 1.008
IBU: 87.0
Color: 5.2 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 8.14%
Primary Fermentation: 10 days @68*F

Grain Bill:
7.00 pounds Pilsner
7.00 pounds Maris Otter
1.00 pounds Oats
1.00 pounds Red Wheat

Mash:
Saccharification @150.4*F

Hop Bill:
1.00 ounces 2015 Azacca @ first wort
1.00 ounces 2016 Mandarina Bavaria @ first wort
1.00 ounces 2015 Azacca @20 minutes
1.00 ounces 2016 Mandarina Bavaria @15 minutes
1.00 ounces 2015 Azacca @10 minutes
1.00 ounces 2016 Mandarina Bavaria @5 minutes
3.00 ounces 2016 Rakau @whirlpool for 25 minutes
2.00 ounces 2015 Azacca @whirlpool for 25 minutes
4.00 ounces 2016 Wakatu @4 day dry hop
1.00 ounces 2016 Rakau @4 day dry hop
1.00 ounces 2016 Mandarina Bavaria @4 day dry hop

Extras:
1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
1.0 pounds table sugar @15 minutes
3.0 quarts of rice hulls
~6.0 gallons of reverse osmosis water used

Updates:

  • 2017-04-16 (morning): @62.3*F, added S-04 yeast.
  • 2017-04-16 (evening): @62.3*F, fermentation slowly starting.
  • 2017-04-17 (morning): @61.1*F, slow fermentation, added heat blanket @68*F.
  • 2017-04-17 (evening): @66.6*F, great fermentation.
  • 2017-04-18: @66.0*F, great fermentation continues.
  • 2017-04-19: slowing fermentation, added dry hops.
  • 2017-04-22: added to freezer set @37.0*F.
  • 2017-04-23: Bottled with 3.50 ounces of priming sugar and 2.0 cups of water. 25, 22 ounce bottles. Bottle crown label: FAT.
  • 2017-05-11: Tasted.

Useless Fact: Dolphins and whales squeal to express delight.

Brewed: Black Doug

Saturday, March 11th, 2017

If you ever sit around with your friends making a list of movies that you would want on a deserted island, The Hangover is at the top of my list. And, unlike most, I enjoyed all three movies. Black Doug is an American black ale (or cascadian dark ale if you prefer) that pays homage to the Hangover and Mike Epps‘ character sharing the same name.

Black Doug takes inspiration from Wookey Jack by Firestone Walker Brewing Company, one of the smoothest and best black ales available.

The darkness to the beer is obtained by Carafa III, giving color without the astringency of other dark malts. A touch of chocolate rye adds some depth to the beer that can be obtained from the Carafa along.

Still, the question begs: why brew a beer that is more of a fad style? I like a good American black ale and I love hops. I needed some variety to all the east coast ipas that I have been brewing.

Home Brewing For Black Doug

The biggest thing I did to this beer to make it different from other American black ales, I decided to use east coast ipa hopping process: lots of late hops with dry hopping occurring as primary fermentation begins to slow. Otherwise the beer followed a normal brew day. Enjoy!

Recipe for For Black Doug

General Information:
Brew Date: Saturday, March 11, 2017
Recipe Type: All Grain
Yeast: S-05, not hydrated
Yeast Starter: none
Batch Size (Gallons): 5.50
Original Gravity: 1.068
Finishing Gravity: 1.014
IBU: 61.4
Color: 28.9 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 7.09%
Primary Fermentation: 10 days @68*F

Grain Bill:
12.00 pounds Maris Otter
2.00 pounds Red Wheat
1.00 pounds Rye
0.56 pounds Carafa III
0.50 pounds Caramel 60L
0.19 pounds Chocolate Rye

Mash:
Saccharification @154.4*F

Hop Bill:
2.00 ounces 2015 Equinox @20 minutes
1.00 ounces 2015 Cascade @10 minutes
1.00 ounces 2015 Citra @5 minutes
2.00 ounces 2015 Cascade @whirlpool for 25 minutes
2.00 ounces 2015 Equinox @whirlpool for 25 minutes
1.00 ounces 2015 Citra @whirlpool for 25 minutes
2.00 ounces 2015 Cascade @4 day dry hop
2.00 ounces 2015 Citra @4 day dry hop
2.00 ounces 2015 Equinox @4 day dry hop

Extras:
1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
3.0 quarts of rice hulls
~4.5 gallons of reverse osmosis water used

Updates:

  • 2017-03-12 (morning): @63.0*F, slow fermentation.
  • 2017-03-12 (eveningg): @63.0*F, added heat blanket set to 68*F.
  • 2017-03-13: @66.0*F, hard fermentation.
  • 2017-03-14: Added dry hops.
  • 2017-03-18: Bottled with 3.75 ounces of priming sugar and 2.0 cups of water. 25, 22 ounce bottles. Bottle crown label: BD.

Useless Fact: It would take you 10 years to view all the photos shared on Snapchat in the last hour.

Brewed: MaMoo

Saturday, March 11th, 2017

Equinox, Eureka and Vic Secret used in MaMoo.

MaMoo, an American India Pale Ale, pulls inspiration from my mother. My mom has always been a heavy set person. She likes to eat. I have inherited that trait. Since my mom was the only female in the family, she took the brunt of our chiding (there was enough for everyone). We had many nicknames for each other throughout the years. Of course nicknames should typically be based on the person that is receiving the nickname. Due to my mom’s size and shape, the nicknames typically could have been deemed as condescending. But Moo Cow eventually progressed into MaMoo. It rolls of the tongue better.

Some may possibly find it unbelievable that we called my mom, MaMoo, but you had to understand my family and that nicknames were always a part of my youth. I don’t find it condescending. I see it more as a indirect way of saying “I love you.”

My mom was the backbone of the family. She was a throw back mom. She did all the laundry, made dinner, cleaned house, made lunches to bring to school, cleaned up after the dog, gardened and more, all while working full time. She was selfless, always looking out for everyone else, making sure they were happy.

As I have become a parent, I really appreciate the sacrifices she has made. Even more I appreciate the time she likes spending with my kids, playing board games The kids really look forward to visiting with granny to play.

She is one in a million. They don’t make them like my mom anymore. I am thankful that my mom was always there to lend advice (even though I didn’t feel that way at the time). Enjoy!

Recipe for For the MaMoo

General Information:
Brew Date: Saturday, March 11, 2017
Recipe Type: All Grain
Yeast: S-05, not hydrated
Yeast Starter: none
Batch Size (Gallons): 5.50
Original Gravity: 1.056
Finishing Gravity: 1.008
IBU: 30.0
Color: 5.5 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 6.30%
Primary Fermentation: 10 days @68*F

Grain Bill:
10.00 pounds Maris Otter
1.50 pounds Oats
0.50 pounds Caramalt

Mash:
Saccharification @150.3*F

Hop Bill:
2.00 ounces 2015 Equinox @5 minutes
1.00 ounces 2015 Eureka @5 minutes
4.00 ounces 2015 Vic Secret @whirlpool for 25 minutes
4.00 ounces 2015 Vic Secret @4 day dry hop

Extras:
1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
3.0 quarts of rice hulls
~4.5 gallons of reverse osmosis water used

Updates:

  • 2017-03-12 (morning): @62.4*F, slow fermentation, placed on heat blanket set at 68.0*F.
  • 2017-03-12 (evening): @90.3*F, fantastic fermentation. Thermometer fell off. Removed from heat.
  • 2017-03-13: @66.1*F, hard fermentation.
  • 2017-03-15: Added dry hops.
  • 2017-03-18: Bottled with 3.5 ounces of priming sugar and 2.0 cups of water. 26, 22 ounce bottles. Bottle crown label: Ma.
  • 2017-04-25: Tasted

Useless Fact: 8 billion chickens are consumed in the U.S. each year.

Brewed: For the Little Woman

Sunday, February 19th, 2017

For the Little Woman is a home brewed beer with a ton of inspiration from Spotted Cow, by New Glarus Brewing Company; one of my wife’s, Little Woman, favorite craft beers. I home brew two other beers that are mainly hers: Grass Cutter and Honey Pale Ale, but For the Little Woman is the first that was inspired by an actual craft beer.

I couldn’t find a definitive clone recipe for Spotted Cow, even after talking/researching at the local home brew shop. I did gather enough to know what I needed outside of the norm:

  • Flaked corn
  • Custer hops

Base malt, cara-pils, and S-05 yeast are always on hand. Some of the recipes also called for flaked barley. I decided to drop that for a bit more flaked corn. The only concern I have for 12.0 ounces of flaked corn: too much corn, yielding an almost popped corn and/or corn cereal flavor/aroma.

The total of the flaked corn used in this recipe was less than any total of flaked corn and barley combined as well as, there were a couple of recipes approaching this much flaked corn as well. Still concerned. It will be a simple fix if the corn is too strong: use less corn.

Home Brewing For the Little Woman

This is a rather simple beer to brew based on my recipe formulation. Using a single ounce of hops in a beer is something I rarely do and brings back memories of when I was brewing many wild/sour beers.

This was one of the most successful/easy days of home brewing I have had in quite some time. Gravity readings were higher than expected. I think I finally have the grain mill dialed in. Thanks to Fred Francis, at monster mill, for his patience with his assistance. Rich joined in to make the time pass quickly as our conversation centered on craft beer, home brewing, and anything similar. Enjoy!

Recipe for For the Little Woman

General Information:
Brew Date: Sunday, February 19, 2017
Recipe Type: All Grain
Yeast: S-05, not hydrated
Yeast Starter: none
Batch Size (Gallons): 5.50
Original Gravity: 1.052
Finishing Gravity: 1.006
IBU: 14.6
Color: 3.1 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 6.04%
Primary Fermentation: 21 days @68*F

Grain Bill:
8.00 pounds 2-Row
0.75 pounds Flaked Corn
0.50 pounds Cara-pils

Mash:
Saccharification @153.3*F

Hop Bill:
0.50 ounces 2016 Cluster @60 minutes
0.50 ounces 2016 Cluster @5 minutes

Extras:
1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
3.0 quarts of rice hulls
~4.5 gallons of reverse osmosis water used

Updates:

  • 2017-02-20: @63.5*F, moderate fermentation, placed on heat blanket set at 68.0*F.
  • 2017-02-21: @67.3*F, fantastic fermentation.
  • 2017-02-23: @66.8*F, slow fermentation, placed heat blanket temperature to 70.0*F
  • 2017-03-05: Bottled with 3.5 ounces of priming sugar and 2.0 cups of water. 25, 22 ounce bottles. Bottle crown label: LW.
  • 2017-04-14: Tasted.

Useless Fact: Farts have been clocked at a speed of 10 feet per second (7 mph).

Brewed: Winter Wheat Ale

Sunday, January 15th, 2017

Winter Wheat ale was a quick zigzag when trying to brew up another batch of Grass Cutter wheat ale. In case you haven’t been following along, Grass Cutter wheat ale is a beer that I home brew up for the wife once a year or less.

I haven’t had much time to brew lately. Telling the wife that I would make a beer she likes seemed to be the best way to carve out time from our busy schedule while doing good for others. 😀

I decided on Grass Cutter. Brewing it would have to do without the Saaz hops that I normally use as I was out and a trip to the home brew store wasn’t in the schedule. Not a big deal. Once brew day arrived, I collected up my supplies, including Azacca and Cascade hops. Yes, I know, no where near Saaz. It’s what I had.

Home Brewing Winter Wheat Ale

How did I come up with a new beer? First off, asking that rhetorical question loosely. Secondly, on brew day I was missing coriander as well. Coriander adds more pronounced orange while giving off some pepper notes as well. This is a big change to a beer that usually consider to be an Americanized Belgian Wit.

I had zigged around the hops, now it was time to zag around the missing coriander. Two major changes to a single recipe make for a new recipe, thus Winter Wheat Ale.

I also decided to add the zest at one orange, soaked in vodka, at bottling. I did this in the past with Grass Cutter and it adds a huge orange boost. Cheers to hoping this one turns out somewhat decent. Enjoy!

Recipe for Winter Wheat Ale

General Information:
Brew Date: Sunday, January 15, 2017
Recipe Type: All Grain
Yeast: S-05, not hydrated
Yeast Starter: none
Batch Size (Gallons): 5.50
Original Gravity: 1.052
Finishing Gravity: 1.005
IBU: 20.8
Color: 4.0 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 6.17%
Primary Fermentation: 10 days @68*F

Grain Bill:
6.00 pounds 2-Row
3.00 pounds Red Wheat
1.00 pounds Munich

Mash:
Saccharification @150.3*F

Hop Bill:
1.00 ounces 2015 Cascade @20 minutes
1.00 ounces 2015 Azacca @5 minutes

Extras:
1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
1.0 tsp Orange peel, bitter @15 minutes
1.0 tsp Orange peel, sweet @15 minutes
1.0 fresh Orange zest (soaked in vodka), @15 minutes
4.0 quarts of rice hulls

Updates

  • 2017-01-29: Bottled with 3.8 ounces of priming sugar and 2.0 cups of water. 28, 22 ounce bottles. Bottle crown label: GC.

Useless Fact: This year (2017), 30-second ads for the Super Bowl will cost around $5.5M.

Brewed: Carrot Top

Monday, December 26th, 2016

Life is full of memories, not always good, not always bad, with many somewhere in-between. One of my memories growing up was the color of my brother’s and my hair. It was bright red, almost orange in color. It was an easy target for kids of my generation to poke fun at; growing up in the 70s it seems like there wasn’t much needed in order to do so and it wasn’t looked down upon.

Red hair sticks out. When it is orange at the beginning of the school year, after a summer of natural summer sun bleaching, the red and blonde hues blend to a bright orange. It almost glowed.

It didn’t take long for a myriad of nicknames to fly our way. Since my brother was older, the nicknames were already in place and known before I showed up at school. “Carrot top” was the one that I remember most. It is the one that, at the time, I think I least liked. But in hindsight, who gives a shit. It is a memory that I will have forever.

As I have grown older, I don’t get the highlights in my hair I used to (tons of skin damage – yuck) and it is turning gray. No one will mistake me for a carrot top but I am one still at heart. This beer is for all those red heads that have found their way on the back side of nickname. Enjoy!

Home Brewing Carrot Top Amber Ale

I have been brewing North East India pale ales (NEIPA) for the past few months (The Dude, The Train Man, Baller, and Used to name a few.). I have been trying to become more intimate with style. I have tried many different hops and changes to the brewing process. It has been quite the tasty experience.

I decided to take some of the NEIPA brewing processes and apply them to an American amber ale. I wanted enough malt to hold up the amber ale while getting a hoppier, non-bitter, aromatic beer. The beer needed to have the mouthfeel to hold up the style but allow clean hop flavors to shine.

Mosiac and centennial seemed to be two well suited hops that should/would play nicely together. Layered crystal malts would lend enough maltiness, sweetness and light caramel notes to remind the drinker of the malt backbone the style was once built upon. A touch of chocolate malt to give color, while oats would add to the body with some creaminess. A mash temperature at 154*F should help the body as well. An American yeast, S-05, should round the beer out nicely.

Excited to have this one in the glass as it sounds like it should be darn tasty.

Recipe for Carrot Top Amber Ale

General Information:
Brew Date: Monday, December 26, 2016
Recipe Type: All Grain
Yeast: S-05, not hydrated
Yeast Starter: none
Batch Size (Gallons): 5.50
Original Gravity: 1.051
Finishing Gravity: 1.008
IBU: 43.9
Color: 12.7 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 5.64%
Primary Fermentation: 10 days @68*F

Grain Bill:
9.00 pounds 2-Row
0.50 pounds Crystal 40L
0.50 pounds Oats
0.25 pounds Crystal 20L
3.00 ounces Chocolate Malt

Mash:
Saccharification @154.0*F

Hop Bill:
1.00 ounces 2015 Mosiac @1st wort
0.50 ounces 2015 Centennial @15 minutes
0.50 ounces 2015 Mosiac @15 minutes
2.50 ounces 2015 Centennial @0 minutes, 23 minute hop stand
2.50 ounces 2015 Mosiac @0 minutes, 23 minute hop stand
1.00 ounces 2015 Centennial @dry hop 4 days
2.00 ounces 2015 Mosiac @dry hop 4 days

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

Updates

  • 2016-12-27: (morning) Slow fermentation at 62.1*F. Not on heat blanket.
  • 2016-12-27: (evening) Slow fermentation at 62.3*F. Not on heat blanket.
  • 2016-12-28: (morning) Mild fermentation at 62.7*F. Placed on heat at 68*F.
  • 2016-12-28: (evening) Good fermentation at 67.7*F.
  • 2016-12-29: Slow fermentation at 67.5*F.
  • 2016-12-31: Dry hopped.
  • 2017-01-03: Put in freezer at 38*F.
  • 2017-01-04: Bottled with 3.5 ounces of priming sugar and 2.0 cups of water. 27, 22 ounce bottles. Bottle crown label: CT.
  • 2017-01-24: Tasted The Dude.

Useless Fact: US consumers spend about $5 billion a year on Christmas gifts for their pets.

Brewed: The Dude

Thursday, December 22nd, 2016

Yes, I always seem to take pictures of the hops I use.

The Dude is a homage to my nine year old son. When he was born, I was on a huge Big Lebowski kick. I couldn’t get enough of the movie. Of course, it was only natural, to bypass his given name and refer to him as Lil’ Dude. I used the nickname so much that family and friends referred to him as Lil’ Dude as well. He was known more by his nickname than his real name.

Now that he is nine, he doesn’t seem so little. He has graduated to just “The Dude”. I enjoy watching him grow up (as I do both of my girls). This beer is named after a fun loving kid that enjoys video games, basketball and playing with friends.

Home Brewing The Dude IPA

Another IPA (seems like a hybrid: APA (American Pale Ale) an IPA (India Pale Ale)).

There were two changes I was going to make to this beer: water and a complex hop profile. I was finally going to use the reverse osmosis system that I received for my birthday in October. My plan was simple: cut the brew day water in half, 50% tap, 50% reverse osmosis. This wasn’t a complex plan or overly thought out. It was somewhat easy. I have tried to read books and forums on water but it seems to bounce of the thick skull instead of soaking in. Therefore KISS: Keep It Simple Stupid.

The second change, complex hop profile, was going to take a bit more thought. Looking up the hop profiles (again and again) helped me to understand the profiles of each hop. Past brewing days and notes also aided in choosing the hops. On hand hops played a role as well.

Eureka and Equinox were definitely going to add quality subtle complexities. Galaxy, Amarillo, Columbus and Mosiac each have big characteristics that add distinct aroma and flavor. Layered the complex nature of the helps should meld well together. Enjoy!

Recipe for The Dude IPA

General Information:
Brew Date: Wednesday, December 22, 2016
Recipe Type: All Grain
Yeast: S-04, not hydrated
Yeast Starter: none
Batch Size (Gallons): 5.50 (boil finished with 6.0 gallons)
Original Gravity: 1.068
Finishing Gravity: 1.010
IBU: 61.3
Color: 4.3 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 7.61%
Primary Fermentation: 10 days @68*F

Grain Bill:
6.50 pounds 2-Row
6.50 pounds Pilsner
2.00 pound Oats

Mash:
Saccharification @153.1*F

Hop Bill:
1.00 ounces 2015 Columbus @1st wort
1.00 ounces 2015 Cascade @10 minutes
1.00 ounces 2015 Columbus @10 minutes
1.00 ounces 2015 Amarillo @0 minutes, 25 minute hop stand
1.00 ounces 2015 Cascade @0 minutes, 25 minute hop stand
1.00 ounces 2015 Columbus @0 minutes, 25 minute hop stand
1.00 ounces 2015 Galaxy @0 minutes, 25 minute hop stand
2.00 ounces 2015 Eureka @dry hop 4 days
2.00 ounces 2015 Galaxy @dry hop 4 days
1.00 ounces 2015 Amarillo @dry hop 4 days
1.00 ounces 2015 Equinox @dry hop 4 days
1.00 ounces 2015 Mosiac @dry hop 4 days

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

Updates

  • 2016-12-22: Strong fermentation at 69.8*F. Not on heat blanket.
  • 2016-12-24: Blew off bung. Added new bung and dry hops.
  • 2016-12-27: Put in freezer at 38*F.
  • 2016-12-29: Bottled with 3.6 ounces of priming sugar and 2.0 cups of water. 25, 22 ounce bottles. Bottle crown label: D.
  • 2017-01-22: Tasted The Dude.

Useless Fact: US consumers spend about $5 billion a year on Christmas gifts for their pets.

Brewed: The Train Man IPA

Saturday, November 12th, 2016

home brew the train man ipa

Ever since I have had my first memories, my Dad has been a O-gauger. In simple speak: he has had an infatuation with trains, specifically O-gague, which defines a size of model trains (1:48 or 7mm:1ft) and is on the rather large size for model railroading. He worked for the Missouri Pacific Railroad that was bought out by the Union Pacific. If memory serves me, it was the C&EI before it was the Missouri Pacific. If you want to know more, Dad will fill you in any time, any place. He will talk trains as much as I will talk home brew. The two hobbies don’t mesh well together.

Our basement was full of his trains and a layout, always in one form or another of completeness. I tagged along to monthly train meets: early Sunday morning drives that seemed to last for eternity. Once there, I worked odd jobs, walked through all the tables and wondered how cool it would be to have a layout with one of everything. A kid dreams.

Dad is 80 now. In great shape and spry (I only hope to be as nimble when and if my turn comes at 80). His love for trains has never waned. His layout is more complete than ever. It is realistic. It is beautiful. It is a labor of love. This beer is in honor of the best Dad: a man who never looked the other way when it came to hard work or trying to make a better future for his family. The Train Man.

Home Brewing The Train Man IPA

I have found that I enjoy rye in a beer much more than I enjoy eating rye bread. A mix of rye spice works well with fruity and citrus hops. Azacca, a new hop for me, seemed to be a great place to start. I decide to add Columbus to get an extra spice kick while kicking up the citrus profile. The added IBUs would also assist with balance. The last time I brewed a rye ipa I only used two pounds of rye. I upped it to three here with the idea of pronouncing the rye in the finish even more (writing this also reminds me that I need to brew that rye ipa again).

Leading up to this brew day, I worked on my grain mill to get it better dialed in for higher efficiency. Based on the brew day numbers, I was spot on for the first time in a long time with my gravity. This should help the balance since the bitterness will be a bit more in check.

I am looking forward to this beer. Reusing many of the techniques from Baller IPA, I expect the mix of rye and Azacca to wow me. Enjoy!

Recipe for The Train Man IPA

General Information:
Brew Date: Saturday, November 12, 2016
Recipe Type: All Grain
Yeast: S-05, not hydrated
Yeast Starter: none
Batch Size (Gallons): 5.50
Original Gravity: 1.071
IBU: 49.7
Color: 5.7 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 8.4%
Primary Fermentation: 10 days @68*F

Grain Bill:
11.00 pounds 2-Row
3.00 pounds Rye
1.00 pound Carapils
4.00 ounces Caramel 40L

Mash:
Saccharification @149.7*F

Hop Bill:
2.50 ounces 2015 Columbus @1st wort
2.00 ounces 2015 Azacca @1st wort
1.00 ounces 2015 Columbus @45 minutes
1.00 ounces 2015 Columbus @10 minutes
4.00 ounces 2015 Azacca @dry hop 4 days
1.50 ounces 2015 Columbus @dry hop 4 days

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

Updates

  • 2016-11-13: moderate fermentation at 65.8*F.
  • 2016-11-14: morning – moderate fermentation @67.1*F.
  • 2016-11-14: evening – strong fermentation @67.1*F.
  • 2016-11-15: morning – hard fermentation @70.1*F.
  • 2016-11-16: evening – slowing fermentation @67.1*F. Added dry hops: 4.0 ounces 2015 Azacca and 1.5 ounces 2015 Columbus. Placed on heat @70*F to help finish.
  • 2016-11-20: bottled with 3.5 ounces of priming sugar and 2.0 cups of water. 23, 22 ounce bottles. Bottle crown label: TM.

Useless Fact: Al Capone’s business card said he was a used furniture dealer.

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