Discussion in 'Homebrewing' started by VikeMan, Dec 21, 2012.
Mayan Czech Pilsner
Ryethos IPA (with Mayan spices : )
Big-ass barleywine. Not really mayan themed, but at 12% ABV, I think it's a fitting tribute to the end of a planet as great as Earth.
Finally doing my Dopplebock, I avoided lagers for 2 years (this is my first one) then wrote the recipe 2 months ago, bought my grains 2 weeks ago and didn't get to brew, now I've got the 2nd 2L of my 4L starter roaring. Contemplating a decoction at the end of the mash just for flavor.
Stats: 5.25 gallons
1.082 Est OG
1.018 Est FG
8.4% Est ABV
11.5# Weyermann Munich II
4.0# Weyermann Pils
0.50# MFB Caramunich 120L
0.50# MFB Chocolate Malt (end of mash)
0.25# Melanoidin Malt
0.25# MFB Caramunich 40L
60 Minute Mash @ 152*F
82% Est Extract Efficiency
60 Minute Boil:
FWH – 1.70 oz Santiam ~ 6.0AA% (Home Grown)
6 gallon Better Bottle
30 mins Aeration with pump
Wyeast 2308 Munich Lager (11/27/2012) 4L Starter (2-2L steps)
28 days @ 50*F
5 gallon Better Bottle
8 weeks @ ambient garage temps (35-45*F)
Gypsum: 1/4t (mash), 1/8t (boil)
Calcium Chloride: 7/8t (mash), 1/2t (boil)
Whirfloc: 1/2 tab
We'll see how it all goes. Biggest issue I have now is that I will have to wait 4+ months to see if I hit what I was aiming for.
"FWH – 1.70 oz Santiam ~ 6.0AA% (Home Grown)"
a little off-topic, but how did they do their first year? I'm hoping 1 of my 2 Santiam rhizomes/bines survives the winter
I think I'm going to brew up another lambic. Trying to get them on a quarterly schedule, and this would be my 3rd batch I have going. Hoping to get it done either this weekend or the day before or after X-mas.
Mine had maybe 1/4 oz after drying them. I got about 1/2# from the person who gave me the rhyzome, so I was set.
No brewing planned this weekend since I just recently used up all my bottles bottling my BARIS. Although, I will be thinking about what to brew next weekend and putting together a recipe for that after Xmas (waiting until after xmas because I think I might be getting a new MLT).
Was planning on brewing a mild and west coast bitter, but suffered some corneal flash burns at work, so no brewing for me. Will get em brewed next week . At least got some beer gunning done for Christmas presents .
My wife told me not to brew, apparently there's some holiday on Tuesday and she needs me to do some crap around the house or something.
I hope so. Your dead and im not. American saison
Not this weekend but on the 26th and 28th. Doing a Tomahawk hopped Brown Ale and a APA with Amarillo and Pacifica
No brewing but I did grind up some grain tonight for an upcoming chouffe clone. I should weigh out the hops too, but its friday night and I'm in a beer drinking frame of mind.
Nada for me. Might take a month off while I pack up and move to a new house I have under contract. I really want to brew, but it would have to be something I could run fast, finish, and keg, and then move it to the new place. Thinking about maybe something simple, like a Belma/Amarillo Pale or something easy.
But I've got 5 kegs full as of the other week, so I'm good for my consumption.
Well, not technically this weekend, but whenever my non-holiday day off is next week, I'll be brewing my version of a Juniper Pale ale. I might also bottle a blueberry mead. Maybe do a porter as well. I love it when the GF goes to visit her parents!
Probably going to whip up a pale ale today with all the hops at 10 minutes or less. I only have Apollo and Pilsner on hand, we will see how it turns out.
Kegged a barleywine yesterday. Pretty damn good for 2 weeks old.
Brewing a HotD Adam clone on Monday. First time using peat malt. I scaled back the 1lb of peat to a half lbs due to the lhbs guy's advice.
Bottling a citra DIPA sometime this weekend.
Have fun y'all!
Did a little (big) Warminster Maris Otter & Sterling SMASH yesterday.
Have a coconut porter chilling down now. I finally feel like a real homebrewer - I broke my first hydrometer.
It's a bummer too because this is my second partial mash batch and I forgot to take a OG for my last one, so I have no idea how my conversion is. Then it occurred to me that I put a bottle of that last batch in the fridge on Thursday. Taste test: success!
I'm going to do the King Henry clone. I'm going to try and do all first runnings. Basically I'm going to cram my 15 gal MT with about 38 lbs of malt and see what happens.
No decoction, hit only 73% extract eff, added 1/2# Brown sugar at end of boil and got 1.075 OG. New wort chiller ripped my wort down to 65 in about 15 mins. 5 gals @ 7.5% ABV should be good for me.
Almost finished lautering. About to start a 2 - 2.5 hour boil. That will leave plenty of time to bottle my DIPA.
Enjoying a beautiful late December day. Couldn't ask for nicer weather in December!
Just chilling down a black rye double IPA now. The grain bill is from a Wookey Jack clone, and 5oz each of Citra and Galaxy went in between late boil and flameout additions. I'll dry hop with some Centennial and Nelson.
Completed the Helles, HFB Abner for a celebratory pint.
I finished my Adam clone around 5PM yesterday. 2.5 hours was a long boil, but it allowed me time to bottle my Citra DIPA, so that was a plus.
I ended up overshooting my OG quite a bit. I was aiming for 1.094, but ended up at 1.106 (pre-boil gravity was 1.072 @ ~8.15G's). My mistake, I believe, was sparging. The original recipe planned on single infusion @ 60% efficiency. Since my MLT cannot accommodate 31 lbs of grain and 46.5 qts of strike water (1.5qts/g ratio), I cut 5 lbs of the pale malt and sparged with 2 gallons (8.5G strike, 1.33qts/g).
Here's the (modified) grain bill:
.5lb Peated Malt
.5lb Chocolate malt
.25lb Black Patent
Hops = N. Brewer and Tettnanger hops
Initially, I thought I would have to add some DME to make up for the 5 lbs I cut. Boy, was I wrong!
What's curious to me is the original recipe planned for 60% brewhouse efficiency. I plugged my numbers into an efficiency calculator and saw that I ended up at 63%. If the difference between efficiencies is only ~3%, why the huge difference in OG's? The only thing I can figure is my rudimentary volume measuring tool (PVC pipe with holes drilled (i.e. calibrated ) at one gallon intervals) is not up to snuff. Might be time to install a sight glass, huh?
If it gets down to 1.020, this will hopefully resemble Adam, just 2% stronger. I pitched a healthy starter, so I'm crossing my fingers (2 vials Edinborough strain from White Labs in a 1.5 ltr starter, o2 added, stirred intermittently & decanted).
Was just sitting around yesterday and decided to brew about 2pm. Was all done by 8 with the yeast pitched. Brewed a 1.101 Belgian Dark Strong with 3787 slurry. Also been spending a lot of quality Ike with my new Foodsaver my wife for me for Christmas. LOVE that thing! I highly recommend it for all of you.
Did your Barleywine get turned around in time?
I turned my barleywine around in time for Christmas. I kegged it 15 days post brewday. Alot like Brooklyn Monster.
It may not see the New Year. Damn this is good. Would it be better/different next year? Yes, but it is so good right now it will never get there. So it can be done if you have the skillsand equipment.
Brewed up the Apollo hopburst IPA and have a starter chilling for some more Porter.
May keg the other half of this Weizenbock so I can wash the yeast for an "Obscenity" where we take the nice light character of wheat malt to the darkside. Mmmuuhaaaa.
Or I could mow the lawn or take a nap.
Just purchased a Food Saver myself. Bought bulk hops for the first time this year, so it was a necessity. My kitchen freezer has been commandeered by an army of cones and pellets! That lone bag of frozen peas never stood a chance!
Brewed a Citra/Amarillo IPA yesterday + we transfered our Black Mama Stout to secondary
Both variants are gunned and in bottles, but as far as it exhibiting tasty barleywine caramel-goodness, both need a couple months to come together. The hoppy version, dry hopped on 2 ounces of special hops, is actually pretty tasty fresh, but the non-mind bending version needs some time.
Jealous of the foodsaver.
Can't help you with why the OG was overshot, but did you think of diluting with sterile water down to the desired gravity? I've also brewed an Adam clone (twice) and the recipe provided by HotD brewer Alan Sprints recommends the top off with water. Just a thought. The OG should actually be a couple points higher at 1.096 if you want a 10% ABV beer with a FG at 1.020. Seems to be an error in the recipe I noticed.
I see you cut the peat malt. I didn't cut the peat at all and have no regrets. If it's a personal taste thing then I totally get it but I find it tastes pretty similar to the real thing fresh and expect it to mellow in the bottle just as well. It's up to you but consider upping the peat next time. If you like that beer as much as me, you'll be definitely brewing it again. I'm already planning my third batch!
I didn' really taste the peat malt in the gravity samples. Already wish I didn't cut it!
When brewing high gravity small changes in volume have a big effect on the final gravity. Not saying that is what happened to you but it happened to me recently when I did not account for the volume of candi sugar in a BDSA and ended up 10 points low with too much wort.
With a preboil gravity of 72 and 8.15 gallons you have 586.8 gravity points.
If you wanted OG of 94 then 586.8/94=6.24 gallons
You have OG 106 so you have 5.5 gallons.
Measuring 8.15 gallons I assume you are pretty accurate with your volume measurements. Regardless of the problem, you had the information you needed to correct this pre boil.
Absolutely right. I knew well ahead of time that I would be over my desired OG. I didn't want to cut the boil any shorter as the recipe called for 3 hours and I already planned on doing just 2.5 hours. Definitely a volume issue.
And my dip-tube is incredible accurate. That said, my next boil kettle will have a sight tube.
Honey Mead, OG is 1.121 with more yeast pitching today, accelerator and more honey. Using WPL099. This one will have to age a long time.
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