1/27/2013
My family is part Welsh, so I was overjoyed to find an experienced Welsh home brewer on the /r/homebrewing subreddit. He gave me detailed instructions on how to brew a basic Welsh Pale Ale. As I mentioned before, the beer was delicious and prompted my family to insist that I brew more. So I did, with a few changes: adjusted the water to accomodate some misreading of my municipal water report(!), added 1.5 oz of EK Goldings at knockout (after an amazing experience with flavor and aroma with knockout hops in my Mid/West IPA), switched to liquid yeast instead of Danstar Nottingham, dry hopped with a bit of Willamette hops, and added a bit of Maris Otter to the grist for some malt complexity.
Mashed for 90 minutes at 148-150 degrees. Used 50% Warren, Ohio water and 50% distilled. Added 5 grams of gypsum and 5 grams of Calcium Chloride to create a profile of:
Ca 58
Mg 2
Na 9
Cl 59
SO 67
Alkalinity as CaCO3 31
RA -12
Pre boil OG: 1.036 @ 13 gallons
Boiled hard for 90 minutes.
Ended with 10.5 gallons of 1.045 wort. Aerated with pure O2 and pitched a 3L starter of Wyeast 1098 British Ale yeast. Placed in 62 degree basement. Vigorous fermentation observed 24 hours later.
Update 1/31/2013
Added 2oz of Willamette into primary for dry hop.
Update 2/10/2013
Transferred 10 gallons to two kegs. The dry hopping didn't give me as much aroma as I wanted, but we'll see if some carbonation helps accentuate it. The beer is kind of plain compared to the flavorful beers I've been pumping out recently, so it left me underwhelmed. I'm sure it will be good once it's carbed up and chilled.
Recipe below.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Welsh Pale Ale (1.1)
Brewer: Adam Keck
Asst Brewer:
Style: English Pale Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 13.50 gal
Post Boil Volume: 12.00 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.75 gal
Estimated OG: 1.045 SG
Estimated Color: 7.8 SRM
Estimated IBU: 33.9 IBUs
Brewhouse Efficiency: 85.00 %
Est Mash Efficiency: 86.9 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
7.50 gal Distilled Water Water 1 -
7.50 gal Warren, OH Water 2 -
5.00 g Calcium Chloride (Mash 90.0 mins) Water Agent 3 -
5.00 g Gypsum (Calcium Sulfate) (Mash 90.0 mins Water Agent 4 -
12 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 5 75.0 %
3 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 6 18.8 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7 6.2 %
1.50 oz Goldings, East Kent [5.00 %] - Boil 90.0 Hop 8 15.1 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 Hop 9 9.4 IBUs
2.00 oz Goldings, East Kent [5.00 %] - Boil 15.0 Hop 10 9.4 IBUs
1.50 oz Goldings, East Kent [5.00 %] - Boil 0.0 Hop 11 0.0 IBUs
1.0 pkg British Ale Yeast (Wyeast Labs #1098) [1 Yeast 12 -
2.00 oz Willamette [5.50 %] - Dry Hop 10.0 Days Hop 13 0.0 IBUs
Mash Schedule: Welsh Pale Ale Temperature Mash
Total Grain Weight: 16 lbs
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 20.00 qt of water at 162.3 F 150.8 F 90 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge: Fly sparge with 10.92 gal water at 168.0 F
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Wednesday, January 30, 2013
Monday, January 21, 2013
Mid/West Coast IPA
I wanted to make a hoppy IPA that blended the best of Midwest IPAs (malty body and balanced hop character) with West Coast IPAs (exceptionally dry finish, bright, citrusy hop character). Here's what I came up with. I'm looking forward to this beer.
Mashed in at 149 with 9 gallons of water and held for 75 minutes. I use my March pump to recirculate hot wort from the bottom to the top to maintain temperature.
First runnings gravity 1.080.
PB OG: 1.058
The hot break was really intense for some reason. I trusted the fight to one of my brewing assistants.
Final hop addition: 6 ounces total, two of each of Citra, Cascade, and Willamette at knockout.
OG: 1.070. Recipe below:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Mid/West Coast IPA
Brewer: Adam Keck
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 15.00 gal
Post Boil Volume: 13.50 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.75 gal
Estimated OG: 1.065 SG
Estimated Color: 11.9 SRM
Estimated IBU: 70.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 73.6 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
18 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 65.5 %
5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 18.2 %
2 lbs 8.0 oz Victory Malt (25.0 SRM) Grain 3 9.1 %
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 7.3 %
2.00 oz Columbus (Tomahawk) [14.00 %] - Boil 90. Hop 5 50.9 IBUs
1.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 6 4.6 IBUs
1.00 oz Citra [12.00 %] - Boil 15.0 min Hop 7 10.1 IBUs
1.00 oz Willamette [5.50 %] - Boil 15.0 min Hop 8 4.6 IBUs
2.00 oz Cascade [5.50 %] - Boil 0.0 min Hop 9 0.0 IBUs
2.00 oz Citra [12.00 %] - Boil 0.0 min Hop 10 0.0 IBUs
2.00 oz Willamette [5.50 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.0 pkg Denny's Favorite 50 (Wyeast #1450) Yeast 12 -
2.00 oz Cascade [5.50 %] - Dry Hop 10.0 Days Hop 13 0.0 IBUs
2.00 oz Citra [12.00 %] - Dry Hop 10.0 Days Hop 14 0.0 IBUs
2.00 oz Willamette [5.50 %] - Dry Hop 10.0 Days Hop 15 0.0 IBUs
Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 27 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 34.38 qt of water at 159.1 F 148.0 F 75 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge: Fly sparge with 10.21 gal water at 168.0 F
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Mashed in at 149 with 9 gallons of water and held for 75 minutes. I use my March pump to recirculate hot wort from the bottom to the top to maintain temperature.
First runnings gravity 1.080.
PB OG: 1.058
The hot break was really intense for some reason. I trusted the fight to one of my brewing assistants.
OG: 1.070. Recipe below:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Mid/West Coast IPA
Brewer: Adam Keck
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 15.00 gal
Post Boil Volume: 13.50 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.75 gal
Estimated OG: 1.065 SG
Estimated Color: 11.9 SRM
Estimated IBU: 70.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 73.6 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
18 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 65.5 %
5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 18.2 %
2 lbs 8.0 oz Victory Malt (25.0 SRM) Grain 3 9.1 %
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 7.3 %
2.00 oz Columbus (Tomahawk) [14.00 %] - Boil 90. Hop 5 50.9 IBUs
1.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 6 4.6 IBUs
1.00 oz Citra [12.00 %] - Boil 15.0 min Hop 7 10.1 IBUs
1.00 oz Willamette [5.50 %] - Boil 15.0 min Hop 8 4.6 IBUs
2.00 oz Cascade [5.50 %] - Boil 0.0 min Hop 9 0.0 IBUs
2.00 oz Citra [12.00 %] - Boil 0.0 min Hop 10 0.0 IBUs
2.00 oz Willamette [5.50 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.0 pkg Denny's Favorite 50 (Wyeast #1450) Yeast 12 -
2.00 oz Cascade [5.50 %] - Dry Hop 10.0 Days Hop 13 0.0 IBUs
2.00 oz Citra [12.00 %] - Dry Hop 10.0 Days Hop 14 0.0 IBUs
2.00 oz Willamette [5.50 %] - Dry Hop 10.0 Days Hop 15 0.0 IBUs
Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 27 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 34.38 qt of water at 159.1 F 148.0 F 75 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge: Fly sparge with 10.21 gal water at 168.0 F
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Hefeweizen Brew Day
I decided to do a single decoction mash for the inaugural House Hefeweizen.
Heated strike water to 128 and infused 40 quarts of water. Rested mash for 30 minutes at 122 degrees.
Raised temperature to 155 for 45 minutes. Mash ph around 5.3. Pulled 12 quarts of mash and boiled for 15 minutes.
At this point my dad put on some German music, since we're making a hefeweizen in traditional Bavarian style.
Poured the decoction back into the mash tun and began sparging. My potentially uncalibrated refractometer indicates the first runnings are 1.050 or so. I didn't use any rice hulls. I intended to, but the wort was running so smoothly through. Wort collection took about 20 minutes, no big deal.
Ended up with 13 gallons of 1.040 PB OG beer.
I did a really hard boil to get rid of any DMS.
After 90 minutes, I started cooling wort with well water. Hit 120 after ~7 minutes. Cracked open a single hopped, Belgian Columbus Hop IPA to drink during cooling and transfer. Columbus is a surprisingly versatile hop!
Stirred about every 3 minutes and recirculated wort through constantly with my march pump and silicone tubing. At 100 degrees, switched over to recirculating pump with icewater through the wort chiller.
Started transferring to a sanke fermenter at 65 degrees. Aerated with pure oxygen and pitched a 3 L yeast starter of Wyeast Weihenstephaner #3068
OG: 1.050
Recipe below:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: House Hefeweizen
Brewer: Adam Keck
Asst Brewer:
Style: Weizen/Weissbier (Wheat Beer)
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 13.20 gal
Post Boil Volume: 11.70 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.75 gal
Estimated OG: 1.045 SG
Estimated Color: 3.3 SRM
Estimated IBU: 11.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 73.6 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
1 lbs Rice Hulls (0.0 SRM) Adjunct 1 5.3 %
10 lbs Wheat Malt, Ger (2.0 SRM) Grain 2 52.6 %
8 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 3 42.1 %
0.50 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 4 4.5 IBUs
1.00 oz Hallertauer [4.80 %] - Boil 30.0 min Hop 5 6.9 IBUs
4.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 6 -
0.50 oz Hallertauer [4.80 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast 8 -
Mash Schedule: Decoction Mash, Single -> Braukeiser
Total Grain Weight: 19 lbs
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 24.80 qt of water at 138.1 F 130.0 F 35 min
Infuse to Sacchar Add 15.20 qt of water at 198.6 F 154.0 F 45 min
Decoction to Mash Decoct 11.09 qt of mash and boil it 168.0 F 15 min
Sparge: Fly sparge with 5.98 gal water at 168.0 F
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Heated strike water to 128 and infused 40 quarts of water. Rested mash for 30 minutes at 122 degrees.
Raised temperature to 155 for 45 minutes. Mash ph around 5.3. Pulled 12 quarts of mash and boiled for 15 minutes.
Poured the decoction back into the mash tun and began sparging. My potentially uncalibrated refractometer indicates the first runnings are 1.050 or so. I didn't use any rice hulls. I intended to, but the wort was running so smoothly through. Wort collection took about 20 minutes, no big deal.
Ended up with 13 gallons of 1.040 PB OG beer.
I did a really hard boil to get rid of any DMS.
After 90 minutes, I started cooling wort with well water. Hit 120 after ~7 minutes. Cracked open a single hopped, Belgian Columbus Hop IPA to drink during cooling and transfer. Columbus is a surprisingly versatile hop!
Stirred about every 3 minutes and recirculated wort through constantly with my march pump and silicone tubing. At 100 degrees, switched over to recirculating pump with icewater through the wort chiller.
Started transferring to a sanke fermenter at 65 degrees. Aerated with pure oxygen and pitched a 3 L yeast starter of Wyeast Weihenstephaner #3068
OG: 1.050
Recipe below:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: House Hefeweizen
Brewer: Adam Keck
Asst Brewer:
Style: Weizen/Weissbier (Wheat Beer)
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 13.20 gal
Post Boil Volume: 11.70 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.75 gal
Estimated OG: 1.045 SG
Estimated Color: 3.3 SRM
Estimated IBU: 11.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 73.6 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
1 lbs Rice Hulls (0.0 SRM) Adjunct 1 5.3 %
10 lbs Wheat Malt, Ger (2.0 SRM) Grain 2 52.6 %
8 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 3 42.1 %
0.50 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 4 4.5 IBUs
1.00 oz Hallertauer [4.80 %] - Boil 30.0 min Hop 5 6.9 IBUs
4.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 6 -
0.50 oz Hallertauer [4.80 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast 8 -
Mash Schedule: Decoction Mash, Single -> Braukeiser
Total Grain Weight: 19 lbs
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 24.80 qt of water at 138.1 F 130.0 F 35 min
Infuse to Sacchar Add 15.20 qt of water at 198.6 F 154.0 F 45 min
Decoction to Mash Decoct 11.09 qt of mash and boil it 168.0 F 15 min
Sparge: Fly sparge with 5.98 gal water at 168.0 F
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Tuesday, January 1, 2013
1/1/2013 Brews
Upcoming brews:
House Hefeweizen
After spending three days in Munich, Germany, I have been convinced that a house hefeweizen is in order. The Bavarians enjoy their weißbiers with just about every meal and I'd like to have some on hand at all times. My first weißbier, brewed in summer of 2012, was pretty good, so I plan to brew another with the same recipe on my 10 gallon rig. I may be convinced to change the process a bit to add a decoction mash, rather than use a light crystal malt to achieve color and complexity. My instinct right now is to keep it simple and get a baseline beer that I can adjust.
House Hefeweizen
After spending three days in Munich, Germany, I have been convinced that a house hefeweizen is in order. The Bavarians enjoy their weißbiers with just about every meal and I'd like to have some on hand at all times. My first weißbier, brewed in summer of 2012, was pretty good, so I plan to brew another with the same recipe on my 10 gallon rig. I may be convinced to change the process a bit to add a decoction mash, rather than use a light crystal malt to achieve color and complexity. My instinct right now is to keep it simple and get a baseline beer that I can adjust.
 |
| The first Hefeweizen, on the right. |
Maibock
I've got some Pilsener malt and I want to make a bock beer. No real ideas as of yet. Looking forward to researching the style and building a recipe.
DIPA
I've made good IPAs, but I've never brewed an imperial IPA for myself. I also want to use some hops that I've yet to use, especially the newer ones notorious for tropical and citrus notes like Galaxy, Citra, Galena, and Simcoe.
Welsh Pale Ale
My family devoured this beer. It's a really interesting style that differs greatly from English Bitters. It emphasizes hop aroma and flavor, rather than bitterness. The end result is a really crisp, drinkable, grassy pint. Looking to adjust the recipe slightly to make it less ABV and bump up the aroma hops even more.
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