All posts by hommel

Hop Fu 3V Conical v1_0

January 26, 2022 hommel Leave a comment

hop fu 3V conical v1_0

Summary:
Brewed 12/22/21
taking the hop creep lesson from my last few beers and applying them to a west coast style ipa. i used the hop fu recipe as inspiration. it is from kelsey mcnair and won the american ipa and double ipa categories many times. my lesson is things change and i really don’t like crystal malt in this beer. so next time i’ll just go 2row and sugar for the malt bill. i like the way these hops come across so i’ll likely use something similar but may up the amounts a bit since it is a little reserved in this one.

Overview

	Recipe	Guideline
OG	1.066	1.056 – 1.070
FG	1.014	1.008 – 1.014
Color	6.9	6.0 – 14.0
ABV	6.7	5.5 – 7.5
IBU	106.0	40.0 – 70.0

Main

Recipe Name: hop fu 3V conical v1_0

Author: hommel

Style Guide: BJCP 2021

Style: American IPA

Efficiency: 69.0 %

Attenuation: 78.0 %

Mash

Weight: 26.75 Lb

Thickness: 1.25 Quarts per Pound

Deadspace: 2.00 G

Strike Water: 10.36 G

Mash Volume: 12.50 G

Mash Steps

Type	Temp	Time	Name	Thickness	Water Added Amount	Water Added Temperature
Infusion	152.00 F	60.0 Mins	mash in	0.0	0.00 G	32.00 F
	Notes:
Direct Heat	169.00 F	10.0 Mins	mash out	0.0	NA	NA
	Notes:

Boil

Predicted Mash Run-off: 7.96 G

Target Starting Boil Volume: 12.00 G

Target Starting Boil Gravity: 1.057

Final Volume: 10.50 G

Boil Duration: 60.00 Minutes

Evaporation Rate: 1.50 Gallons per Hour

Fermentables

OG: 1.066 Style: 1.056 – 1.070
Color: 6.9 Style: 6.0 – 14.0

Weight	Percent	Name
25.00 Lbs	93.5	Rahr 2-row American Malt
1.00 Lbs	3.7	Briess Carapils Malt
0.75 Lbs	2.8	simpsons medium crystal

Hops

IBU: 106.0 Style: 40.0 – 70.0

Use	Time	Weight	Alpha	Name
Boil	60.0 Mins	2.00 Oz	13.0	German Magnum
Boil	30.0 Mins	1.00 Oz	16.0	CTZ
Boil	10.0 Mins	1.00 Oz	9.5	Amarillo
Boil	10.0 Mins	1.00 Oz	10.0	Simcoe
Whirlpool	20.0 Mins	1.00 Oz	16.0	CTZ
Whirlpool	20.0 Mins	1.00 Oz	10.0	Simcoe
Whirlpool	20.0 Mins	1.00 Oz	9.0	Centennial
Whirlpool	20.0 Mins	1.00 Oz	9.5	Amarillo
Whirlpool	20.0 Mins	1.00 Oz	12.0	Citra
Dry Hop	3.0 Days	1.00 Oz	9.5	Amarillo
Dry Hop	3.0 Days	1.00 Oz	16.0	CTZ
Dry Hop	3.0 Days	1.00 Oz	12.0	Citra
Dry Hop	3.0 Days	1.00 Oz	9.5	Simcoe
Dry Hop	3.0 Days	1.00 Oz	9.5	Centennial

Yeasts

Amount	Form	Laboratory	Name	Product ID
200.0 mL	Slurry	White Labs	London Fog	WLP066

Miscs

Amount	Unit	Name	Use	Time
1.0	tablet	Whirlfloc	Boil	15.0
1.0	tsp	Yeast Nutrient (Wyeast)	Boil	10.0

Water

Mash pH: 5.48

Final Ions

Calcium: 61.72 ppm	Magnesium: 3.00 ppm
Sodium: 21.00 ppm	Chloride: 54.27 ppm
Sulfate: 122.22 ppm	Bicarbonate: 30.00 ppm

Water Profile

Calcium: 7.00 ppm	Magnesium: 3.00 ppm
Sodium: 21.00 ppm	Chloride: 30.00 ppm
Sulfate: 24.00 ppm	Bicarbonate: 30.00 ppm

Mash Addition

Mash Water

Total Treated: 10.50 G

Percent RO or Distilled: 0.00 %

Total Used In Mash: 10.50 G

Mash Salts

Gypsum: 7.00 g	CalciumChloride: 2.00 g
EpsomSalt:	TableSalt:
PicklingLime:

Mash Acid

Phosphoric Acid:	Lactic Acid: 5.00 mL 88.00 %
Acid Malt:

Sparge Addition

Sparge Water

Total Treated:

Percent RO or Distilled:

Total Used In Sparge:

Sparge Salts

Gypsum: 3.00 g	CalciumChloride: 1.00 g
EpsomSalt:	TableSalt:
PicklingLime:

Sparge Acid

Phosphoric Acid:

Lactic Acid:

Fermentation

Name	Temp	Time	Oxygen
primary	68.00 F	14.0 days	45 sec at 2L
	Notes:
cold crash	35.00 F	3.0 days
	Notes: harvest yeast at end of three days and then dry hop
dry hop	35.00 F	3.0 days
	Notes:
lager	35.00 F	7.0 days
	Notes: drop hops every 2 days till no significant hops left. then rack to keg

Notes

Brewing Notes:
12/21/21 1L starter w/ 50mL slurry (low) from last beer
12/22/21 normal 3V brewday. no issues.
12/23/21 rockin’
12/24/21 slowed a hair but still strong steady bubbilng
12/25/21 “
12/26/21 ~2 sec
12/27/21 ~3 sec
12/28/21 ~4 sec
1/2/21 ~8 sec
1/3/21 ~10 sec
1/4/21 ~18 sec
1/5/21 FG 1.020 (a bit higher than expected)
DTest cold: clean warm: clean 🙂
cold crash to 35F
1/8/21 collected yeast and dry hopped
1/11/21 dropped cone
1/13/21 dropped cone. still lots of hops so one more drop at minimum
1/15/21 dropped cone. very little hops. cleared racking arm and racked to keg. ~4.5G keg 1 and ~1.5G keg 2

1/23/22 side by side with wicked weed pernicious
Aroma: WW -> very little malt flavor. maybe just a bit of cracker. hop aroma is mostly citrus – grapefruit
Mine: clean with a bit of generic sweetness and a hint of caramel. hop aroma is citrus – orange/grapefruit and maybe a hint of strawberry

Appearance: WW straw. nice big head. med clarity.
Mine: deep gold/light copper. ok head. med clarity

Flavor: WW: clean low cracker. citrus grapefruit and low dank/herbal
Mine: Clean with low caramel and a slight sweeter impression than WW. citrus with some herbal/dank notes

Mouthfeel: WW dry w/ solid carb
Mine: Med. not as dry and lower carb

Overall: WW nice clean dry example of a west coast IPA.
Mine: bitterness level is right.
Remove Caramel Malt. bad for flavor, aroma and appearance
Change yeast to finish dryer. Cal Ale or Dry British
Hop aroma and flavor is good but need to amp it up a bit. maybe up hops by 50%
So a good start but definitely needs grain, yeast and hop tweeks.

1/31/22 the beer finally dropped pretty clear. this really improved the beer. the color is actually pretty nice. the copper color looked really ugly when hazy but clear it has a nice gold tint. also, the hops pop really nice once the beer cleaned up a bit. also i didn’t force carb at high pressure, i just put it on serving pressure so it took a while for the carb to really come up and i think the full carb helps with the beer as well. so 2 weeks cold and carbonating for this beer really helped.

Grid Blonde 3V Conical v1_5

Grid Blonde v1_5

January 26, 2022 hommel Leave a comment

Summary:
Brewed 12/2/21
same recipe but changed to vienna malt from honey malt. i think i like the honey malt better but not a huge difference. also used CTZ for whirlpool just cause thats what i have. i also think i prefer idaho 7. i accidentily doubled the magnum addition and it is noticeable more bitter. also don’t prefer the higher bitterness. for this go i used london fog which is pretty good for this beer but not my favorite yeast.

Recipe Info
Recipe: grid blonde v1_4
Style: Blonde Ale 18A BJCP 2015
Author:
Date: 11-24-2020

	Recipe	Guideline Min	Guideline Max
OG	1.047	1.038	1.054
FG	1.010	1.008	1.013
Color	4.1	3.0	6.0
ABV	4.8	3.8	5.5
IBU	27.0	15.0	28.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 17.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.47 G
Volume: 8.87 G
Temp: 152.0 F

Boil Info
Kettle Gravity: 1.041
Predicted Mash Run-off: 5.9 G
Target Starting Boil Volume: 11.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 10.0 G

Fermentables

Weight	% by Weight	Name	Yield	SRM
16.000 Lb	91.0 %	2-row American Malt (Rahr)	81.3	1.8
1.000 Lb	6.0 %	Carapils (Briess)	74.0	1.3
0.500 Lb	3.0 %	best malz vienna	83.0	25.0

Hops

Weight	Name	AAU	Time	Use	IBUs
0.5 Oz	Magnum	12.0	60 mins	Boil	12.0
2.0 Oz	ctz	12.0	20 mins	Aroma	15.0

Yeast

Amount	Name
1.000 unit	WL London Fog

Misc

Amount	Name	Time	Use
1.000 tablet	Whirlfloc Tablet	15 mins	Boil
1.000 tsp	Yeast Nutrient (Wyeast)	10 mins	Boil

Water
Predicted Mash Ph: 5.50

	Ca	Mg	Na	Cl	So	Bicarbonate
Water	7	3	21	30	24	30
Mash	62	3	21	98	63	30
Sparge	76	3	21	115	73	30
Final	92	4	28	142	91	40
Target	75	0	0	0	0	0

Water Profile Name: carrboro
Target Profile Name: standard

Mash Water
Total Water Treated: 28.391 G
Percent RO / Distlled: 0 %
Water Used: 7.500 G

Mash Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 4.0 g
Lactic Acid: 4.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G

Sparge Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 4.0 g

Notes

Ferment 68f for 2 weeks

Brewing Notes:
12/1/21 Made 1L starter of WLP066 london fog
started didn’t seem to get going as normal
was milky white by 8am next day
but didn’t get foamy till 1pm right before pitching
a reminder to go back to imperial. i just have not had good luck with white labs yeast. this pitch was one month old from my local hb shop. clearly not a health yeast.
12/2/21 normal 3V brewday. did 1oz of magnum rather than 0.5 so a bit more bitter than intended 🙂
12/3/21 ~6sec bubbling at 8am
strong bubbling at noon
12/4/21 steady bubbling
12/7/21~3sec
12/8/21 ~4 sec
12/9/21 ~5 sec
12/11/21 ~9 sec
12/12/21 ~12 sec
12/13/21 same
12/14/21 ~20 sec
12/15/21 ~40 sec
FG 1.014
DTest cold: clean warm: clean.
cold crash to 35F
12/19/21 collected yeast
rack to 2 kegs ~4.5G and 1.5G

nice beer. as noted about – a bit too bitter and london fog flavor profile not my favorite. prefer this beer with chico strain from imperial (flagship) of all the different yeasts i’ve tried. also like it with honey malt.

Grid NEIPA 3V v2_2

GRID NEIPA 3V v2_2

January 26, 2022 hommel Leave a comment

Summary:
Brewed 9/23/21
Making progress on my IPA process. Last beer was close but 55F doesn’t look to be cool enough for the dry hop so with this beer trying 40F.

Recipe Info
Recipe: grid_neipa_ipa_3v_v2
Style: American IPA 21A BJCP 2015
Author:
Date: 11-27-2020

	RECIPE	GUIDELINE MIN	GUIDELINE MAX
OG	1.074	1.056	1.070
FG	1.024	1.008	1.014
Color	5.1	6.0	14.0
ABV	7.2	5.5	7.5
IBU	55.0	40.0	70.0

Brewery Info
Efficiency: 66 %
Attenuation: 70 %

Mash Info
Weight: 33.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 12.47 G -> did 11G so i don’t overrun mash tun
Volume: 15.15 G
Temp: 152.0 F

Boil Info
Kettle Gravity: 1.064
Predicted Mash Run-off: 9.46 G
Target Starting Boil Volume: 12.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 10.5 G

Fermentables

WEIGHT	% BY WEIGHT	NAME	YIELD	SRM
27.500 Lb	82.0 %	2-row American Malt (Rahr)	81.3	1.8
2.500 Lb	7.0 %	Flaked wheat canadian malting	70.0	2.5
2.500 Lb	7.0 %	Wheat – White Malt Great WEstern	85.0	2.3
1.000 Lb	3.0 %	Carapils (Briess)	74.0	1.3

Hops

WEIGHT	NAME	AAU	TIME	USE	IBUS
1.0 Oz	Magnum	12.0	60 mins	Boil	18.0
3.0 Oz	Idaho 7	12.2	20 mins	Aroma	17.0
3.0 Oz	Citra	13.9	20 mins	Aroma	19.0
4.0 Oz	Citra	13.9	3.0 days	Dry Hop	0.0
4.0 Oz	Idaho 7	12.2	3.0 days	Dry Hop	0.0

Yeast

AMOUNT	NAME
0.400 L	Juice Imperial A38

Misc

AMOUNT	NAME	TIME	USE
1.000 tablet	Whirlfloc Tablet	15 mins	Boil
1.000 tsp	Yeast Nutrient (Wyeast)	10 mins	Boil

Water
Predicted Mash Ph: 5.51

	CA	MG	NA	CL	SO	BICARBONATE
Water	7	3	21	30	24	30
Mash	67	3	21	115	52	30
Sparge	53	3	21	94	49	30
Final	97	5	33	168	80	47
Target	75	0	0	0	0	0

Water Profile Name: carrboro
Target Profile Name: standard

Mash Water
Total Water Treated: 39.747 G
Percent RO / Distlled: 0 %
Water Used: 10.500 G

Mash Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 7.0 g
Lactic Acid: 7.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G

Sparge Water Adjustments
Gypsum: 1.0 g
Calcium Chloride: 3.0 g

Notes

Mash 150 for 60
Mash out 168 for 10

Pitch at 67 and raise to 68 after 24
When done fermenting drop (once bubbling slows greatly check gravity every other day and look for no further drop) to 40F for 2 days

harvest yeast
dry hop all dry hops under high CO2 flow
at day 3 of dry hopping do dtest every 2 days till clean
cold crash to 35 and rack to keg when cone drop is clean

Brewday notes:
9/23/21 Normal 3V brewday
wort pitched at 2:30pm
cooling system was a bit off. overcooled to 60F. set computer at 66F
9/24/21 no bubbling at 9am
raised to 67F
at noon finally very slow bubbling
by 9pm slow steady
9/25/21 steady bubbling but not ferocious bubbling i would expect. yeast was in 7-8% beer for a few weeks so i should have done a starter.
9/26/21 still steady bubbling
9/29/21 starting to slow ~3 sec
9/30/21 ~4 sec
10/2/21 ~5 sec
10/7/21 ~9 sec
10/16/21 ~9 sec
10/17 no bubbling. FG 1.028
10/18/21 ~22 sec
10/19/21 ~24 sec
10/22/21 ~48 sec. FG 1.026
DTEST cold: clean warm: clean :). cold crash to 40F
10/25/21 dropped cone. not much yeast at all. dry hopped all 8oz of citra and idaho 7
10/28/21 dropped the cone
10/30/21 dropped cone – still a lot
10/31/21 still more hope debris when cone dropped
11/2/21 dropped cone and racked to keg
11/4/21 put on draft

a really nice beer. clean with nice hop character. this process seems to work well!!!

Grid NEIPA 3V v2_1

Grid NEIPA 3v v2_1

January 26, 2022 hommel Leave a comment

Summary:
Brewed 7/28/21
Continue to work on hop creep issues. Process with last attempt didn’t go well. In the same article from “The New IPA” from Scott Janish I also saw that some brewers are dry hopping on the cooler side. There are things behind this logic 1) the enzyme that causes hop creep is temperature dependent. lower temperature slows the enzyme or even deactivates it. 2) the yeast goes to sleep at lower temperatures so it won’t ferment any further if low enough 3) recent studies have show that dry hopping still shows good extraction at lower temperatures. at higher temperatures it is done in 24 hours and at lower temps it takes more like 48-72. 4) lower temperature dry hopping extracts estery/fruit forward hop characterics and less harsh characteristics. my initial thought was i need to dry hop warm to get all the oils out and to speed up the enzymes and fermentation of the sugars they free up. having tried a bunch of different methods around this all the way to adding hops at the start of fermentation to get enzymes in as early as possible as well as dry hopping at 70 but still takes weeks for the hop creep to subside it is clear that is not the way. so now i am going to try crashing to 50f and dry hopping at 50F rather then 68F or higher as i have been. i did this with the last beer but it looks like blowing things back up with CO2 go the refermentation going. so this time trying at 50F but no blowing out the cone. also lowered the dry hop from 12oz total to 8 oz total (almost 2 oz /gallon to about 1.25 oz / gallon)

Recipe Info
Recipe: grid_neipa_ipa_3v_v2
Style: American IPA 21A BJCP 2015
Author:
Date: 11-27-2020

	RECIPE	GUIDELINE MIN	GUIDELINE MAX
OG	1.074	1.056	1.070
FG	1.024	1.008	1.014
Color	5.1	6.0	14.0
ABV	7.2	5.5	7.5
IBU	55.0	40.0	70.0

Brewery Info
Efficiency: 66 %
Attenuation: 70 %

Mash Info
Weight: 33.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 12.47 G -> did 11G so i don’t overrun mash tun
Volume: 15.15 G
Temp: 152.0 F

Fermentables

WEIGHT	% BY WEIGHT	NAME	YIELD	SRM
27.500 Lb	82.0 %	2-row American Malt (Rahr)	81.3	1.8
2.500 Lb	7.0 %	Flaked wheat (Briess)	70.0	2.5
2.500 Lb	7.0 %	Wheat – White Malt (Briess)	85.0	2.3
1.000 Lb	3.0 %	Carapils (Briess)	74.0	1.3

****ended up changing due to ingredient issues:
11.5 lb best malz pilsner
9.3 lb barke pilsner
1.1 lb rahr 2 row
+flaked wheat, malted wheat and carapils

Hops

WEIGHT	NAME	AAU	TIME	USE	IBUS
1.0 Oz	Magnum	12.0	60 mins	Boil	18.0
3.0 Oz	Mosaic (HBC 369)	12.2	20 mins	Aroma	17.0
3.0 Oz	Citra	13.9	20 mins	Aroma	19.0
4.0 Oz	Citra	13.9	3.0 days	Dry Hop	0.0
4.0 Oz	Mosaic (HBC 369)	12.2	3.0 days	Dry Hop	0.0

****did CTZ and Cascade instead of citra mosaic

Yeast

AMOUNT	NAME
0.400 L	Juice Imperial A38

Misc

AMOUNT	NAME	TIME	USE
1.000 tablet	Whirlfloc Tablet	15 mins	Boil
1.000 tsp	Yeast Nutrient (Wyeast)	10 mins	Boil

Water
Predicted Mash Ph: 5.51

	CA	MG	NA	CL	SO	BICARBONATE
Water	7	3	21	30	24	30
Mash	67	3	21	115	52	30
Sparge	53	3	21	94	49	30
Final	97	5	33	168	80	47
Target	75	0	0	0	0	0

Water Profile Name: carrboro
Target Profile Name: standard

Mash Water
Total Water Treated: 39.747 G
Percent RO / Distlled: 0 %
Water Used: 10.500 G

Mash Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 7.0 g
Lactic Acid: 7.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G

Sparge Water Adjustments
Gypsum: 1.0 g
Calcium Chloride: 3.0 g

Notes

harvest yeast
dry hop all dry hops under high CO2 flow
at day 3 of dry hopping do dtest every 2 days till clean
cold crash to 35 and rack to keg when cone drop is clean

Brewday notes:
7/28/21 normal 3V brewday. pitched 400mL (200mL thick) slurry at 12:30pm. at 8:30pm slow bubbling
7/29/21 rippin’
7/30/21 strong bubbling
7/31/21 strong but slowing
8/1/21 slow steady
8/2/21 ~4 sec
8/3/21 ~6 sec
8/6/21 ~8 sec
8/7/21 ~8 sec 11.2 brix
8/8/21 ~9 sec
8/9/21 no bubbling but cooling
8/10/21 ~9 sec
8/12/21 ~9 sec 10.1 brix
8/13/21 ~12 sec
8/14/21 ~14 sec
8/15/21 ~16 sec 9.8 brix
8/16/21 ~18 sec
8/17/21 dropping to 55F for 48 hours then collecting yeast
8/20/21 full 8oz dry hop of citra and mosaic
8/23/21 dropped cone
9/1/21 dropped cone -> very little hops
9/2/21 fg 1.022
dtest cold: clean warm: very low butter
wait 2 days
9/4/21 dtest cold: clean warm: seems clean
cold crash to 35F
9/7/21 dropped cone and racked to keg 2x kegs ~4g and ~2g

this beer ended up showing very low diacetyl after a couple weeks.

Grid NEIPA 3V v2_0

GRID NEIPA 3V v2_0

January 24, 2022 hommel Leave a comment

Summary:
Brewed 7/9/21
Still working on different techniques for dry hopping that eliminates my hop creep issues. so far i was just dry hopping at 68F, then raising it to 70F, then adding hops early in fermentation to try and stop the hop creep earlier. none of these methods eliminated the hop creep. I re-read “The New IPA” by Scott Janish which had a bunch of hop creep tips so for this iteration, i tried to use the method laid out in the tips and tricks from professional breweries. Instead of dry hopping warm, it shows some brewers dry hopping cooler and also get the hops back up in suspension for better extract. Basically this method did not work for me. it involved pushing CO2 into the cone to get the hops back in suspension. this beer is the worst hop bite i’ve ever had in a beer i made. i’m on a 7 gallon conical and think this is likely a scale issue. this process obviously works on 10+bbl systems but not on my small scale. Also, the 50F dry hop temp did not prevent hop creep. it still fermented post dry hop and cause the 15psi safety on my tank to block numerous times. it took over a month for it to dtest negative. all in all a bad beer but I learned a lot.

Recipe Info
Recipe: grid_neipa_ipa_3v_v2
Style: American IPA 21A BJCP 2015
Author:
Date: 11-27-2020

	Recipe	Guideline Min	Guideline Max
OG	1.074	1.056	1.070
FG	1.024	1.008	1.014
Color	5.1	6.0	14.0
ABV	7.2	5.5	7.5
IBU	55.0	40.0	70.0

Brewery Info
Efficiency: 66 %
Attenuation: 70 %

Mash Info
Weight: 33.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 12.47 G -> did 11G so i don’t overrun mash tun
Volume: 15.15 G
Temp: 152.0 F

Fermentables

Weight	% by Weight	Name	Yield	SRM
27.500 Lb	82.0 %	2-row American Malt (Rahr)	81.3	1.8
2.500 Lb	7.0 %	Flaked wheat (Briess)	70.0	2.5
2.500 Lb	7.0 %	Wheat – White Malt (Briess)	85.0	2.3
1.000 Lb	3.0 %	Carapils (Briess)	74.0	1.3

****ended up changing due to ingredient issues:
11.5 lb best malz pilsner
9.3 lb barke pilsner
1.1 lb rahr 2 row
+flaked wheat, malted wheat and carapils

Hops

Weight	Name	AAU	Time	Use	IBUs
1.0 Oz	Magnum	12.0	60 mins	Boil	18.0
3.0 Oz	Mosaic (HBC 369)	12.2	20 mins	Aroma	17.0
3.0 Oz	Citra	13.9	20 mins	Aroma	19.0
6.0 Oz	Citra	13.9	3.0 days	Dry Hop	0.0
6.0 Oz	Mosaic (HBC 369)	12.2	3.0 days	Dry Hop	0.0

****did CTZ and Cascade instead of citra mosaic

Yeast

Amount	Name
0.400 L	Juice Imperial A38

Misc

Amount	Name	Time	Use
1.000 tablet	Whirlfloc Tablet	15 mins	Boil
1.000 tsp	Yeast Nutrient (Wyeast)	10 mins	Boil

Water
Predicted Mash Ph: 5.51

	Ca	Mg	Na	Cl	So	Bicarbonate
Water	7	3	21	30	24	30
Mash	67	3	21	115	52	30
Sparge	53	3	21	94	49	30
Final	97	5	33	168	80	47
Target	75	0	0	0	0	0

Water Profile Name: carrboro
Target Profile Name: standard

Mash Water
Total Water Treated: 39.747 G
Percent RO / Distlled: 0 %
Water Used: 10.500 G

Mash Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 7.0 g
Lactic Acid: 7.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G

Sparge Water Adjustments
Gypsum: 1.0 g
Calcium Chloride: 3.0 g

Notes

harvest yeast
dry hop all dry hops under high CO2 flow
purge from bottom @ 30 psi for 30 sec then seal tank till 10 psi
keep an eye on the pressure gauge to make sure it doesn’t get too high

once each day for 3 days, burp the tank again from the bottom of the tank at 30. psi for approx. 1 minute or until the tank gets up to 15 psi

after two days of dry hopping, drop the cone and do DTest daily till clean.
once dtest is clean drop to 35F

Brewery Notes:
7/8/21 1L starter w/ imperial juice 1 pouch (200B cells) A38. blew off a little.
7/9/21 normal 3V brew day. pitched whole starter @ 2:30pm @66F
@ 10:30 pm very slow bubbling so raised to 67F
7/10/21 strong fermentation with small amount of blowoff @2pm up to 68F
7/11/21 still strong bubbling but slowing
7/12/21 slow and steady
7/13/21 ~3 sec
7/14/21 ~5 sec
7/15/21 ~5 sec
7/16/21 ~ 7 sec
7/17/21 10.5 brix (new digital refractometer) ~5 sec
started at 16.5 brix
7/18/21 ~6 sec
7/19/21 ~6 sec
7/20/21 ~8 sec
7/22/21 10.1 brix. pulled sample for hydrometer
FG 1.022
DTest cold: clean warm: seems clean so will cold crash tomorrow
7/23/21 ~18 sec. dropped to 50F
7/26/21 dropped cone ~400mL of loose slurry
did full dry hop
6 oz of cascade, 6 oz of ctz
10 psi on co2 while dry hopping.
closed lid at 30 sec of co2 through blowoff. then fully closed at 4psi.
7/27/21 blew out cone at 20psi
only took 10 sec to get to 10psi.
7/28/21 blew out cone again. realized i didn’t purge line fully yesterday so hoping its not badly oxidized.
7/29/21 pulled sample FG 1.024
DTest cold: clean warm: little butter, not a lot
7/31/21 DTest cold: clean warm: low butter
8/2/21 DTest cold: clean warm: low butter
8/6/21 pressure built up to 15psi and blew safety valve. opened up relieve to get down to 5psi. seems close system on small scale a bad idea.
FG 1.020. has dropped.
DTEST DTest cold: clean warm: low butter
….kept testing every two days….
9/5/21 finally seems DTest cold and warm are both clean
cold crash
9/8/21 racked to keg. only got 5 gallons. so 1-1.5 gallons of hop loss over normal.

Schwarzbier 3V Conical v2_1

September 7, 2021 hommel Leave a comment

Recipe Info
Recipe: schwarzbier_3v_2
Style: Schwarzbier 8B BJCP 2015
Author:
Date: 07-08-2020

	Recipe	Guideline Min	Guideline Max
OG	1.049	1.046	1.052
FG	1.011	1.010	1.016
Color	33.1	17.0	30.0
ABV	5.0	4.4	5.4
IBU	30.0	20.0	30.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 18.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.78 G
Volume: 9.26 G
Temp: 150.0 F

Boil Info
Kettle Gravity: 1.043
Predicted Mash Run-off: 6.12 G
Target Starting Boil Volume: 11.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.5 G

Fermentables

Weight	% by Weight	Name	Yield	SRM
11.500 Lb	62.0 %	Pilsen (Barke Pils)	78.3	1.5
5.000 Lb	27.0 %	Munich Dark (Weyermann Munich II)	76.1	12.7
1.500 Lb	8.0 %	Carafa Special I (Weyermann)	65.0	337.5
0.500 Lb	3.0 %	Carafa Special III (Weyermann)	65.0	525.5

Hops

Weight	Name	AAU	Time	Use	IBUs
1.0 Oz	Magnum	12.0	60 mins	Boil	26.0
1.0 Oz	Tetnang	4.2	15 mins	Boil	5.0

Yeast

Amount	Name
2.000 units	German Lager White Labs WLP830

Misc

Amount	Name	Time	Use
1.000 tablet	Whirlfloc Tablet	15 mins	Boil
1.000 tsp	Yeast Nutrient (Wyeast)	10 mins	Boil

Water
Predicted Mash Ph: 4.16

	Ca	Mg	Na	Cl	So	Bicarbonate
Water	7	3	21	30	24	30
Mash	74	3	21	94	98	30
Sparge	60	3	21	81	83	30
Final	94	4	29	122	126	41
Target	75	0	0	0	0	0

Water Profile Name: carrboro
Target Profile Name: standard

Mash Water
Total Water Treated: 30.284 G
Percent RO / Distlled: 0 %
Water Used: 8.000 G

Mash Water Adjustments
Gypsum: 4.0 g
Calcium Chloride: 4.0 g

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 5.000 G
Percent RO / Distlled: 0 %
Water Used: 5.000 G

Sparge Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 2.0 g

Notes

150f 60 mins
169f 10 mins

Pitch at 48f
48 hours to 50f
2 weeks then raise to 60f for 1 week
D test then crash to 34f for 2 weeks

Brewing Notes:
3-24-21 1L Starter from harvested yeast
pitched @ 3pm
3-26 slow bubbling by night ~24 up to 49F
3-27 slow steady 50F
3-31 slow steady
4-8 raised to 60F (no heating pad, just ambient)
4-16 fg 1.020 (a bit high 🙁 )
dtest cold: clean warm: clean
cold crash to 35F for 4 days
4-27 racked to keg

turned out really well. classic german style.
wouldn’t change a thing.
good at 2 weeks of lagering
peaked at 4 weeks of lagering

Grid NEIPA 3V v1_3

September 7, 2021 hommel Leave a comment

Recipe Info
Recipe: grid_neipa_ipa_3v_v2
Style: American IPA 21A BJCP 2015
Author:
Date: 11-27-2020

	Recipe	Guideline Min	Guideline Max
OG	1.069	1.056	1.070
FG	1.015	1.008	1.014
Color	4.4	6.0	14.0
ABV	7.0	5.5	7.5
IBU	55.0	40.0	70.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 27.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 10.44 G
Volume: 12.6 G
Temp: 152.0 F

Boil Info
Kettle Gravity: 1.060
Predicted Mash Run-off: 8.01 G
Target Starting Boil Volume: 12.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 10.5 G

Fermentables

Weight	% by Weight	Name	Yield	SRM
21.000 Lb	78.0 %	2-row American Malt (Rahr)	81.3	1.8
2.500 Lb	9.0 %	Wheat – White Malt (Briess)	85.0	2.3
2.500 Lb	9.0 %	Flaked Oats (Briess)	70.0	2.5
1.000 Lb	4.0 %	Carapils (Briess)	74.0	1.3

Hops

Weight	Name	AAU	Time	Use	IBUs
1.0 Oz	Magnum	12.0	60 mins	Boil	20.0
3.0 Oz	strata	10.3	20 mins	Aroma	15.0
3.0 Oz	ctz	13.1	20 mins	Aroma	20.0
3.0 Oz	strata	13.1	3.0 days	Dry Hop	0.0
3.0 Oz	ctz	10.3	3.0 days	Dry Hop	0.0

Yeast

Amount	Name
1.000 unit	Flagship Imperial A07

Misc

Amount	Name	Time	Use
1.000 tsp	Yeast Nutrient (Wyeast)	10 mins	Boil

Water
Predicted Mash Ph: 5.53

	Ca	Mg	Na	Cl	So	Bicarbonate
Water	7	3	21	30	24	30
Mash	67	3	21	115	52	30
Sparge	53	3	21	94	49	30
Final	97	5	33	168	80	47
Target	75	0	0	0	0	0

Water Profile Name:
Target Profile Name: standard

Mash Water
Total Water Treated: 39.747 G
Percent RO / Distlled: 0 %
Water Used: 10.500 G

Mash Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 7.0 g
Lactic Acid: 7.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G

Sparge Water Adjustments
Gypsum: 1.0 g
Calcium Chloride: 3.0 g

Notes

Mash 150 for 60
Mash out 168 for 10

Pitch at 67 and raise to 68 after 24
Half of dry hop day 3
Day 6 drop come and add other half of dry hop
Day 9 drop cone
Day 14 d test and once clean cold crash

Brewing Notes:
3-11-21 normal 3v brew day. no issues. pitched @ 3:30pm
@9pm slow bubbling
3-12 fermenting hard
3-13 still ripping
3-14 steady bubbling but slowed a little
3-15 steady but slow steady. first 1/2 of dry hop
3-16 ~6 sec
3-17 dropped cone. 2nd half of dry hop
3-18 ~9 sec
3-19 ~ 6 sec
3-20 ~9 sec dropped cone
3-21 ~12 sec
3-22 ~24 sec
3-23 ~17 sec
3-24 ~13 sec raised to 70F
kept bubbling to finally stopped
3-31 fg 1.012
dtest cold: clean; warm: seems clean
will retest once more to be sure
4-4 dtest cold: clean, warm: clean
dropped to 35F for cold crash
4-8 racked to kegs

this beer was ok but still having hop creep issues and not a big fan of cal ale for neipa

thoughts on things to try:
rva/boddingtons strain
cryo hops?
50F dry hop
focus on 7.5% beers -> this one had lower abv and it was noticeable in the mouth feel

German Pilsner 3V Conical V2_1

September 7, 2021 hommel Leave a comment

I feel this recipe is pretty well nailed down. Really good. Now I’m just messing around with different malts and hops. This go around is with Weyerman’s Barke Pils and Tetnang. Summary: this is my favorite so far. Barke is just awesome.

Recipe Info
Recipe: german pilsner 3v conical 2
Style: German Pils 5D BJCP 2015
Author:
Date: 07-08-2020

	Recipe	Guideline Min	Guideline Max
OG	1.049	1.044	1.050
FG	1.011	1.008	1.013
Color	3.6	2.0	5.0
ABV	5.0	4.4	5.2
IBU	45.0	22.0	40.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 17.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.47 G
Volume: 8.87 G
Temp: 149.0 F

Boil Info
Kettle Gravity: 1.042
Predicted Mash Run-off: 5.9 G
Target Starting Boil Volume: 11.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.5 G

Fermentables

Weight	% by Weight	Name	Yield	SRM
16.000 Lb	91.0 %	Pilsner (weyermann barke pils)	80.0	1.8
1.500 Lb	9.0 %	Vienna Malt (weyermann)	79.0	3.4

Hops

Weight	Name	AAU	Time	Use	IBUs
1.25 Oz	Magnum	12.0	60 mins	Boil	32.0
2.0 Oz	tetnang	6.0	15 mins	Boil	13.0

Yeast

Amount	Name
2.000 units *** repitch from last beer	German Lager White Labs WLP830

Misc

Amount	Name	Time	Use
1.000 tablet	Whirlfloc Tablet	15 mins	Boil
1.000 tsp	Yeast Nutrient (Wyeast)	10 mins	Boil

Water
Predicted Mash Ph: 5.43

	Ca	Mg	Na	Cl	So	Bicarbonate
Water	7	3	21	30	24	30
Mash	72	3	21	30	179	30
Sparge	67	3	21	30	167	30
Final	101	4	30	44	252	44
Target	75	0	0	0	200	0

Water Profile Name:
Target Profile Name: hoppy

Mash Water
Total Water Treated: 28.769 G
Percent RO / Distlled: 0 %
Water Used: 7.600 G

Mash Water Adjustments
Gypsum: 5.0 g
CC: 4 g
Lactic Acid: 7.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.175 G
Percent RO / Distlled: 0 %
Water Used: 6.175 G

Sparge Water Adjustments
Gypsum: 4.0 g
CC: 3g

Notes

Mash 152F 60 mins
169f 10 mins

Pitch at 48f
48 hrs to 50f
Hold to 2 weeks
Raise over 48hrs to 60
Hold through 3 weeks
Lager for 2 weeks

Carb to 2.5 vols

Brewing notes:
2-17-21 2L starter w/ 200mL tick slurry
2-18 normal brew day pitched @ 3pm
2-19 @8am slow bubbling raised to 49F
@8 pm ~20 sec raised to 50F
2-20 slow and steady
2-24 slowing a little
2-28 ~4 sec. raised to 60F
3-7 ~28 sec
3-11 FG 1.016
DTest Cold: Clean Warm: Clean 🙂
cold crash to 35F
3-16 harvested yeast ~250mL thin slurry (~400mL total liquid)
3-17 racked to keg. 4.5G in one, 2G in the other for total of 6.5G

Great beer!

Grid NEIPA 3V v1_2

September 7, 2021 hommel Leave a comment

Recipe Info
Recipe: grid_session_ipa_3v_v1
Style: Specialty IPA 21B BJCP 2015
Author:
Date: 11-27-2020

	Recipe	Guideline Min	Guideline Max
OG	1.053	1.050	1.085
FG	1.012	1.008	1.018
Color	3.7	5.0	40.0
ABV	5.5	3.0	10.0
IBU	49.0	40.0	100.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 21.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 8.56 G
Volume: 10.24 G
Temp: 154.0 F

Boil Info
Kettle Gravity: 1.047
Predicted Mash Run-off: 6.68 G
Target Starting Boil Volume: 12.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 10.5 G

Fermentables

Weight	% by Weight	Name	Yield	SRM
16.000 Lb	76.0 %	2-row American Malt (Rahr)	81.3	1.8
2.000 Lb	10.0 %	Wheat – White Malt (Briess)	85.0	2.3
2.000 Lb	10.0 %	Flaked Oats (Briess)	70.0	2.5
1.000 Lb	5.0 %	Carapils (Briess)	74.0	1.3

Hops

Weight	Name	AAU	Time	Use	IBUs
1.0 Oz	Magnum	12.0	60 mins	Boil	22.0
2.0 Oz	bru-1	13.1	20 mins	Aroma	15.0
2.0 Oz	Azacca	10.3	20 mins	Aroma	12.0
2.0 Oz	bru-1	13.1	3.0 days	Dry Hop	0.0
2.0 Oz	Azacca	10.3	3.0 days	Dry Hop	0.0

Yeast

Amount	Name
1.000 unit ***actually 200ML compact repitch	Flagship Imperial A07

Misc

Amount	Name	Time	Use
1.000 tsp	Yeast Nutrient (Wyeast)	10 mins	Boil

Water
Predicted Mash Ph: 5.47

	Ca	Mg	Na	Cl	So	Bicarbonate
Water	7	3	21	30	24	30
Mash	81	3	21	135	59	30
Sparge	53	3	21	94	49	30
Final	96	4	29	163	75	41
Target	75	0	0	0	0	0

Water Profile Name:
Target Profile Name: standard

Mash Water
Total Water Treated: 32.176 G
Percent RO / Distlled: 0 %
Water Used: 8.500 G

Mash Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 7.0 g
Lactic Acid: 5.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G

Sparge Water Adjustments
Gypsum: 1.0 g
Calcium Chloride: 3.0 g

Notes

Mash 154 for 60
Mash out 168 for 10

Pitch at 67 and raise to 68 after 24
Half of dry hop day 3
Day 6 drop come and add other half of dry hop
Day 9 drop cone
Day 14 d test and once clean cold crash

Brewing notes:

2-3-21. Normal 3V brewday. pitched @ 2:30 pm. no starter. just 200mL repitch from blond ale. 64F
@9pm bubbling slowly
2-4 strong bubbling raised to 68F
2-5 strong bubbling
2-6 strong bubbling but slowed a little. first 1/2 of dry hop.
2-8 ~11 sec
2-9 ~11 sec. dropped cone. added 2nd dry hop.
2-10 ~10sec
2-12 dropped cone
2-13 ~11 sec
2-15 ~21 sec
2-17 no bubbling
FG 1.010
Diacetyl test: cold – clean. warm – butter. raised to 70F
2-21 DTest. cold-clean warm-butter but seems lower?
2-24, 2-26, 2-28, 3-3, 3-5 tested again but warm – butter
3-7 DTest cold-clean, warm-clean

Grid Blonde 3V Conical v1_4

July 30, 2021 hommel Leave a comment

Recipe Info
Recipe: grid blonde v1_4
Style: Blonde Ale 18A BJCP 2015
Author:
Date: 11-24-2020

	Recipe	Guideline Min	Guideline Max
OG	1.047	1.038	1.054
FG	1.010	1.008	1.013
Color	4.1	3.0	6.0
ABV	4.8	3.8	5.5
IBU	27.0	15.0	28.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 17.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.47 G
Volume: 8.87 G
Temp: 152.0 F

Fermentables

Weight	% by Weight	Name	Yield	SRM
16.000 Lb	91.0 %	2-row American Malt (Rahr)	81.3	1.8
1.000 Lb	6.0 %	Carapils (Briess)	74.0	1.3
0.500 Lb	3.0 %	Honey Malt (Gambrinus)	83.0	25.0

Hops

Weight	Name	AAU	Time	Use	IBUs
0.5 Oz	Magnum	12.0	60 mins	Boil	12.0
2.0 Oz	Idaho 7	12.0	20 mins	Aroma	15.0

Yeast

Amount	Name
1.000 unit	Flagship Imperial A07

Misc

Amount	Name	Time	Use
1.000 tablet	Whirlfloc Tablet	15 mins	Boil
1.000 tsp	Yeast Nutrient (Wyeast)	10 mins	Boil

Water
Predicted Mash Ph: 5.50

	Ca	Mg	Na	Cl	So	Bicarbonate
Water	7	3	21	30	24	30
Mash	62	3	21	98	63	30
Sparge	76	3	21	115	73	30
Final	92	4	28	142	91	40
Target	75	0	0	0	0	0

Water Profile Name:
Target Profile Name: standard

Mash Water
Total Water Treated: 28.391 G
Percent RO / Distlled: 0 %
Water Used: 7.500 G

Mash Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 4.0 g
Lactic Acid: 4.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G

Sparge Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 4.0 g

Notes

Ferment 68f for 2 weeks

12-30-20 1L starter of imperial cal ale
12-31 changes: 4 -> 5mL of lactic acid
move start temp to 172 since i undershot
bring down sparge to 175 not 180F
figured out why helles was high. did 0.5G too little of start volume based on old numbers 🙁
normal brew day
pitched @ 1:30 pm
@8pm already slow bubbling
1/1/21 happy new year! going full bore & looking good
1/2 steady bubbling
1/4 ~15 sec
1/5 ~23 sec
1/6 no bubbling
1/14 diacetyl test. cold: clean. warm: clean
cold crash
1/21 collected yeast. ~300mL
racked to two kegs – ~4G and ~2.5G for ~6.5G total
1/23 on draft. really nice beer.