All posts by hommel

German Pilsner 3v Conical v2

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

RecipeGuideline MinGuideline Max
OG1.0491.0441.050
FG1.0111.0081.013
Color3.62.05.0
ABV5.04.45.2
IBU45.022.040.0

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 WeightNameYieldSRM
16.000 Lb91.0 %Pilsner (best malz)80.01.8
1.500 Lb9.0 %Vienna Malt (best malz)79.03.4

Hops

WeightNameAAUTimeUseIBUs
1.25 OzMagnum12.060 minsBoil32.0
2.0 OzMt. Hood6.015 minsBoil13.0

Yeast

AmountName
2.000 unitsGerman Lager White Labs WLP830

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.43

CaMgNaClSoBicarbonate
Water7321302430
Mash723213017930
Sparge673213016730
Final1014304425244
Target750002000

Water Profile Name: carrboro
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: 8.0 g
Lactic Acid: 6.0 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: 6.0 g

Notes

Mash 149f 90 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 2.7 vols 



9/10/21 2L starter w/ 100mL of slurry from Helles
9/11 Normal 3V brewday. Pitched @ 2:30pm @ 49F
9/12 @8am no bubbling
@10pm very slow bubbling. set to 50F
9/13 ~10 sec
9/14-18 slow steady
9/19 ~3 sec
9/20-21 no bubbling
9/24 moved to 60F
9/25 ~16 sec
9/27 no bubbling
10/2 Diacetyl test cold: clean, warm: clean
cold crash for 4 days
10/6 racked to key (2 – 4.5g and 2.5g)
put @30psi
10/15 starting to drop clear. really nice beer

Helles 3v v2

Time to do a run of lagers for my imaginary brewery Grid. Similar to last Helles I brewed that turned out really well with just some minor tweaks of the hops.

Recipe Info
Recipe: helles 3v conical 2
Style: Munich Helles 4A BJCP 2015
Author: 
Date: 07-08-2020

RecipeGuideline MinGuideline Max
OG1.0491.0441.048
FG1.0111.0061.012
Color4.23.05.0
ABV5.04.75.4
IBU26.016.022.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 17.9 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.59 G
Volume: 9.03 G
Temp: 150.0 F

Boil Info
Kettle Gravity: 1.042
Predicted Mash Run-off: 5.99 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 WeightNameYieldSRM
16.500 Lb92.0 %Pilsen (best malz)78.31.5
1.400 Lb8.0 %Munich Dark (BestMälz)76.112.7

Hops

WeightNameAAUTimeUseIBUs
0.7 OzMagnum14.460 minsBoil22.0
1.0 OzHallertau Mittelfrüh4.115 minsBoil4.0

Yeast

AmountName
2.000 unitsGerman Lager White Labs WLP830

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.43

CaMgNaClSoBicarbonate
Water7321302430
Mash65321789830
Sparge753218711130
Final10853312716147
Target7500000

Water Profile Name: 
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: 3.0 g
Lactic Acid: 6.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.750 G
Percent RO / Distlled: 0 %
Water Used: 6.750 G

Sparge Water Adjustments
Gypsum: 4.0 g
Calcium Chloride: 3.0 g

Notes

Mash 150f 60 mins
169 10 mins 

Pitch at 48f
Raise to 50f over 24 hrs
Hold 2 weeks
Raise to 60 over 48 hrs
Hold through 3 weeks
Lager 1 month

Carb to 2.5-2.6 vols

8/12/20 1.5L 2 pouch starter
8/14/20 normal 3v brew day. pitched @ 2pm EST
8/15/20 8am no activity, 8pm no activity
8/16/20 8am slow steady bubbling. raised from 49F to 50F
8/17/20 steady bubbling but not strong
8/18/20 picked up just a little. steadier bubbling.
8/19-22/20 slow steady bubbling
8/23/20 ~3 sec
8/24/20 ~5 sec
8/25/20 ~9 sec
8/26/20 ~11 sec
8/27/20 ~17 sec
8/28/20 no bubbling. raised to 60F. after warm up ~11sec
8/29-31/20 no bubbling
9/2/20 FG 1.014 tastes really good. clean.
9/4/20 FG 1.014 no change. diacetyl test – cold: clean, warm: clean 🙂
cold crash to 35F to harvest yeast
9/6/20 harvested yeast and only got 100mL 🙁
will need to let cold crash longer next time since I got plenty last helles but that was with a 9 day cold crash.
will need to grow this up for the next beer.
racked to keg & forced carb @ 30psi
tastes really good. hazy still.
5G to keg and ~2gallons left over which i can keg next time.
9/9/20 put on draft
9/12/20 just starting to clear up but still hazy
9/16/20 starting to get really good but still a little hazy. starting to see through it.
9/19/20 pretty clear. just a bit of haze.
9/21/20 pretty clear. really good. so seems a 2 week lager is good.
9/23/20 really getting good. not crystal clear but good clarity
9/27/20 dropped clear ~3 weeks of lagering
10/4/20 totally crystal clear ~4 weeks of lagering

really nice beer and best to put on draft around week 3.

grid neipa 3v v1_1

Recipe Info
Recipe: grid_neipa_3v_v1
Style: American IPA 21A BJCP 2015
Author: 
Date: 03-02-2020

RecipeGuideline MinGuideline Max
OG1.0701.0561.070
FG1.0151.0081.014
Color4.86.014.0
ABV7.25.57.5
IBU79.040.070.0

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: 150.0 F

Boil Info
Kettle Gravity: 1.061
Predicted Mash Run-off: 8.01 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 WeightNameYieldSRM
21.000 Lb78.0 %Canada malting pale ale malt80.02.0
2.500 Lb9.0 %Flaked Oats (Briess)70.02.5
2.500 Lb9.0 %malted oats70.02.0
1.000 Lb4.0 %Carapils (Briess)74.01.3

Hops

WeightNameAAUTimeUseIBUs
1.0 OzCtz13.960 minsFirst Wort24.0
2.0 Ozsimcoe15.030 minsAroma20.0
2.0 OzMosaic (HBC 369)12.230 minsAroma16.0
2.0 OzCitra13.930 minsAroma18.0
1.0 Ozsimcoe15.07.0 daysDry Hop0.0
1.0 OzMosaic (HBC 369)12.27.0 daysDry Hop0.0
1.0 OzCitra13.97.0 daysDry Hop0.0
1.0 Ozsimcoe15.05.0 daysDry Hop0.0
1.0 OzCitra13.95.0 daysDry Hop0.0
1.0 OzMosaic (HBC 369)12.25.0 daysDry Hop0.0

Yeast

AmountName
0.200 LLondon Ale III Wyeast Labs 1318

Misc

AmountNameTimeUse
0.500 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.52

CaMgNaClSoBicarbonate
Water7321302430
Mash703211195330
Sparge53321944930
Final1025341758348
Target75002002000

Water Profile Name: carrboro
Target Profile Name: neipa

Mash Water
Total Water Treated: 37.854 G
Percent RO / Distlled: 0 %
Water Used: 10.000 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 150 for 60 mins
Mashout 168 for 10 mins

Add Fwh during sparge

Pitch at 67 and hold 3 days
Raise to 73 one degree a day
When reaches 1.020 to 1.022 do 3 day dry hop then add second dry hop for 3 days

7/7/20 used all the cal ale for the last beer so build up a 1L starter pitch of london ale III.
7/8/20 normal 3v brewday. no issues. pitched @ 2:30pm @ 66f. raised to 67F @ 10pm.
7/9/20 @8am strong bubbling. raised to 68f.
7/10-11/20 steady bubbling
7/12/20 steady but starting to slow. first 1/2 of dry hop.
7/13/20- ~4 sec
7/14/20 ~6 sec
7/15/20 ~6 sec. 2nd half of dry hop.
7/16/20 ~5 sec
7/17/20 ~4 sec
7/18/20 ~6 sec. dropped cone. 1.024
7/19/20 ~10 sec
7/20/20 no bubbling when cooling ~7 sec when heating 1.023-1.024
7/21/20 ~14 sec
7/22/20 ~1.022-23. diacetyle test – cold: clean warm: a little butter. raised to 70F
7/24/20 1.020. still dropping so wait.

kept getting diactyl and gravity kept dropping to steady and clean on
8/2/20
8/3/20 cold crash
8/8/20 racked to keg. put on 30 psi overnight.
8/9/20 put on draught. really good. a bit of hop bite but minor.

ended up being a pretty good neipa but hops didn’t pop the way i wanted. assuming taking a full month to keg didn’t help. also thinking dry hop rates may be low. need to figure out this hop creep / diacetyl issue.

apa grid v1_1

Another run of imaginary brewery – Grid – light ales. blond > apa > ipa. this one I think had a bit of diacetyl in it but i didn’t want to admit it at the time 🙁

Recipe Info
Recipe: apa grid v1_1
Style: American Pale Ale 18B BJCP 2015
Author:
Date: 12-21-2019

RecipeGuideline MinGuideline Max
OG1.0591.0451.060
FG1.0131.0101.015
Color8.65.010.0
ABV6.04.56.2
IBU56.030.050.0

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: 32.0 F

Boil Info
Kettle Gravity: 1.051
Predicted Mash Run-off: 6.68 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 WeightNameYieldSRM
18.500 Lb88.0 %Brewer’s Malt, 2-Row, Premium (Great Western)80.02.0
1.500 Lb7.0 %Crystal, Medium (Simpsons)76.055.0
1.000 Lb5.0 %chit malt (BestMälz)78.31.4

Hops

WeightNameAAUTimeUseIBUs
1.25 OzColumbus/Tomahawk/Zeus (CTZ)14.060 minsBoil35.0
2.0 OzCascade4.720 minsAroma6.0
2.0 OzSimcoe12.420 minsAroma15.0
2.0 OzSimcoe14.16.0 daysDry Hop0.0
2.0 OzCentennial10.06.0 daysDry Hop0.0

Yeast

AmountName
0.200 LFlagship Imperial A07

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.42

CaMgNaClSoBicarbonate
Water7321302430
Mash55321905930
Sparge703211086930
Final9853315510047
Target7500000

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: 4.0 g
Lactic Acid: 4.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G

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

Notes

Ferment two weeks at 68f
0.5 oz of each hop on day 2
Remaining dry hop when done bubbling for 4 days roused once on day 2

5/25/20 pulled pitch from blond the same day. only 400mL w/ 150mL of yeast. hopefully ok.
normal 3V brewday. pitched @ 67F @ 2pm. slow bubbling at 8pm 🙂
5/26/20 steady bubbling and raised to 68F
5/27/20 steady bubbling
5/28/20 bubbling starting to slow
1/2 dry hop
5/29/20 back to steady bubbling
5/30/20 slow steady
5/31/20 dropped cone. added 2nd dry hop.
6/1/20 started to bubble again ~15 sec
6/2/20 ~7 sec but heating pads on. will check when pads off.
6/3/20 dropped cone. took sample. fg 1.014
no bubbling. tastes and smells really good.
6/4/20 no bubbling
6/5/20 no bubbling. took sample. 1.014.
d-test: cold: clean. warm: a bit o butter
6/7/20 1.014. cold: clean. warm: clean. a very minor off flavor but doesn’t seem like butter? cold crashing
6/9/20 transfer to keg. @30 psi @ 38f for 24 hours. got just under 5 gallons :(. with dry hop beers looks like a lose a fair amount of beer so bump those back to 9.5 gallons?

i did not take tasting notes but if memory serves this beer did end up showing diacetyle.

grid blonde v1_3

Starting another run of light colored beers for my imaginary brewery – Grid. This blonde is solid at this point. i do prefer the london fog and imperial juice versions better than the cal ale since they have a bit more body and ester profile.

Recipe Info
Recipe: grid blonde v1_3
Style: Blonde Ale 18A BJCP 2015
Author: Dennis Pike
Date: 12-21-2019

RecipeGuideline MinGuideline Max
OG1.0461.0381.054
FG1.0101.0081.013
Color4.33.06.0
ABV4.73.85.5
IBU28.015.028.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 16.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.16 G
Volume: 8.48 G
Temp: 32.0 F

Boil Info
Kettle Gravity: 1.040
Predicted Mash Run-off: 5.67 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 WeightNameYieldSRM
15.000 Lb91.0 %Brewer’s Malt, 2-Row, Premium (Great Western)80.02.0
1.000 Lb6.0 %chit malt (BestMälz)78.31.5
0.500 Lb3.0 %Honey Malt (Gambrinus)83.025.0

Hops

WeightNameAAUTimeUseIBUs
0.5 OzColumbus/Tomahawk/Zeus (CTZ)14.060 minsBoil15.0
1.0 OzNugget13.620 minsAroma9.0
1.0 OzCascade4.720 minsAroma3.0

Yeast

AmountName
1.000 unitFlagship Imperial A07

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.49

CaMgNaClSoBicarbonate
Water7321302430
Mash62321986330
Sparge62321986330
Final9853315510047
Target7500000

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: 7.500 G
Percent RO / Distlled: 0 %
Water Used: 7.500 G

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

Notes

Ferment 68f for 2 weeks

5/13/21 made a 1L starter of WLP001 w/ canned wort. fermented normally.
5/14/21 normal 3V brewday. no issues. pitched @ 3pm.
5/15/21 steady bubbling
5/17/21 slow steady bubbling. definite blow off. should cut back 0.5 gallons in final gallons to 9G.
5/18/21 ~4 sec
5/19/21 ~5 sec
5/20/21 ~8 sec
5/21/21 ~17 sec
5/22/21 ~13 sec (heater on). took sample. 1.012. tastes awesome.
5/23/21 basically no bubbling
5/24/21 1.010 no bubbling. diacetyl test – cold: clean, warm: clean 🙂
cold crash to 35F and harvest tomorrow during brewday.
5/25/21. dropped yeast. not a very big pull. only 400mL before came out
5/26/21 racked to keg and put on 30psi
5/27/21 put on @ 14psi @ 38 F
5/30/21 carb is finally about right. low the first couple of days. starting to drop clear
6/6/21 completely clear

really nice beer!

grid_neipa_3v_v1

Moved to bit more of a standard neipa grain bill template. Changed to inline oxygenation which seemed to address the big diacetyl problem. Used London Fog and like it. Later had issues with hop creep diacetyl with cal ale style yeast but didn’t have the issue with london fog.

Recipe Info
Recipe: grid_neipa_3v_v1
Style: American IPA 21A BJCP 2015
Author:
Date: 03-02-2020

RecipeGuideline MinGuideline Max
OG1.0701.0561.070
FG1.0151.0081.014
Color4.86.014.0
ABV7.25.57.5
IBU79.040.070.0

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: 150.0 F

Boil Info
Kettle Gravity: 1.061
Predicted Mash Run-off: 8.01 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 WeightNameYieldSRM
21.000 Lb78.0 %Canada malting pale ale malt80.02.0
2.500 Lb9.0 %Flaked Oats (Briess)70.02.5
2.500 Lb9.0 %malted oats70.02.0
1.000 Lb4.0 %Carapils (Briess)74.01.3

Hops

WeightNameAAUTimeUseIBUs
1.0 OzCtz13.960 minsFirst Wort24.0
2.0 Ozsimcoe15.030 minsAroma20.0
2.0 OzMosaic (HBC 369)12.230 minsAroma16.0
2.0 OzCitra13.930 minsAroma18.0
1.0 Ozsimcoe15.07.0 daysDry Hop0.0
1.0 OzMosaic (HBC 369)12.27.0 daysDry Hop0.0
1.0 OzCitra13.97.0 daysDry Hop0.0
1.0 Ozsimcoe15.05.0 daysDry Hop0.0
1.0 OzCitra13.95.0 daysDry Hop0.0
1.0 OzMosaic (HBC 369)12.25.0 daysDry Hop0.0

Yeast

AmountName
0.200 LLondon Ale III Wyeast Labs 1318 wlp066 london fog

Misc

AmountNameTimeUse
0.500 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.52

CaMgNaClSoBicarbonate
Water7321302430
Mash703211195330
Sparge53321944930
Final1025341758348
Target75002002000

Water Profile Name: 
Target Profile Name: neipa

Mash Water
Total Water Treated: 37.854 G
Percent RO / Distlled: 0 %
Water Used: 10.000 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 150 for 60 mins
Mashout 168 for 10 mins

Add Fwh during sparge

Pitch at 67 and hold 3 days
Raise to 73 one degree a day
When reaches 1.020 to 1.022 do 3 day dry hop then add second dry hop for 3 days

4/16/20 made a 1L starter of WLP066 london fog with prop-up premade canned starter.
4/17/20 normal 3V brewday. changed to new inline o2 setup. run beer into conical and get to temp i want then oxygenate for 60 sec and pitch. tank screw was leaking but o2 definitely went in but hopefully not low. pitched full starter @ 3pm @ 66F
4/18/20 8am steady bubbling
raised to 67F @ 10am
to 68F @ 6pm
4/19/20 still ripping. big ester smell in the brewery. 8pm starting to slow a little
4/20/20 slow steady bubbling
4/21/20 wow that dropped off fast! no bubbling this morning. will do gravity check later and dry hop. gravity -> 1.028 which is 70% to terminal
dry hopped 1 oz each of simco, mosaic and citra
4/22/20 ~10 sec
4/23/20 no bubbling
4/24/20 dropped cone and added 2nd dose of dry hops
4/25/20 ~7 sec
4/26/20 ~16 sec
4/27/20 dropped cone
4/28/20 ~16 sec
4/29/20 no bubbling. pulled sample 1.020
diacetyl test cold: clean warm: maybe a faint whisper. give it two days and check again to see if gravity dropped and for diacetyle
4/30/20 no bubbling
5/1/20 gravity seems about the same 1.018 -1.020
hard to tell b/c very very hazy
cold – clean
warm – seems clean! big relief!
cold crash for 2 days

5/8/20 compare to wicked weed astronimical

aroma: ww -> hop forward. citrus. apricot. a little vanilla.
mine -> no real citrus. orange/tangerine and mango
ww has a cleaner bolder aroma but mine is OK. ww has a nice dank character that i would like in mine

appearance: ww->straw, low haze
mine -> slightly darker to low gold. hazy
similar mine is slightly darker. mine is hazier. both have nice head

flavor: ww-> clean dry. nice blend of dank, citrus and a little tropical
mine: orange and a really nice tropical note. mango. papaya. softer finish

mouthfeel : ww clean and ry. more west coast
mine -> much softer but a bit of a salt edge. definitely prefer mine

overal: ww is more of a west coast. not soft. more clean and dry. i prefer mine in that aspect. what i like about ww is that dank edge. curious what hop that is

5/31/20. still hazy. really liking this beer. not sure i’d change anything. still tasting fresh

ipa grid v1_1

West Coast style grain bill but using NEIPA hopping techniques of first dry hop charge at 80% to terminal gravity. Still using old oxygenation setup and saw the same issues as the last beer with diacetyl. Booooooo.

Recipe Info
Recipe: ipa grid v1_1
Style: American IPA 21A BJCP 2015
Author: 
Date: 12-21-2019

RecipeGuideline MinGuideline Max
OG1.0691.0561.070
FG1.0151.0081.014
Color4.76.014.0
ABV7.05.57.5
IBU71.040.070.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 24.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 9.66 G
Volume: 11.62 G
Temp: 32.0 F

Boil Info
Kettle Gravity: 1.059
Predicted Mash Run-off: 7.45 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 WeightNameYieldSRM
22.000 Lb90.0 %Brewer’s Malt, 2-Row, Premium (Great Western)80.02.0
1.250 Lb5.0 %Vienna Malt (Great Western)80.03.5
1.250 Lb5.0 %chit malt (BestMälz)78.31.4

Hops

WeightNameAAUTimeUseIBUs
1.1 OzColumbus/Tomahawk/Zeus (CTZ)14.060 minsBoil28.0
4.0 OzCitra12.120 minsAroma27.0
2.0 OzColumbus/Tomahawk/Zeus (CTZ)14.020 minsAroma16.0
4.0 OzCitra13.96.0 daysDry Hop0.0
2.0 OzSimcoe14.16.0 daysDry Hop0.0

Yeast

AmountName
0.200 LFlagship Imperial A07

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.56

CaMgNaClSoBicarbonate
Water7321302430
Mash55321905930
Sparge703211086930
Final9853315510047
Target7500000

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: 4.0 g
Lactic Acid: 4.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G

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

Notes

Ferment two weeks at 68f
0.5 oz of each hop day 2
Rest of dry hops when bubbling done
Dry hop 4 days and rouse once day 2

2/17/20 normal 3V brewday with no issues
pitched ~300mL of slurry @ 2pm
@8pm slow bubbling
2/18/20 strong bubbling. added very small addition to get enzyme going with theory that the early the enzyme is in the quicker the hop creep will be done (this didn’t really play out the way i had hoped). 1/4 oz of both citra and simcoe.
2/19-20/20 strong bubbling
2/21/20 strong bubbling but starting to slow
2/22/20 ~2 sec. added first half of dry hops
2/24/21 ~8 sec
2/25/20 ~12 sec
2/26/20 ~37 sec. dropped cone. 2nd half of dry hop
2/27/20 ~27 sec
3/1/20 dropped cone. raised to 74F
3/5/20 1.010 FG.
Diacetyl Test Cold -clean. Warm – butter
3/8/20 , 3/11, 3/14, 3/17, 3/20, 3/23 same
3/27/20 dropped to 1.008. cold : clean. warm: very low but still a little butter
3/30 , 4/5, same
4/8/20 warm is finally clean or very very close. cold crashed

beer was ok. most of the hop aroma and flavor had dropped out. diacetyl never showed to where i noticed it.

apa grid v1_1

Further work on imaginary brewery beers with american pale ale. This beer really started to show major diacetyl and hop creep issues that i was seeing with all dry hopped beers and that I am still working on a year later. With this beer I was oxygenating using a carb stone in my conical fermenter (unitank setup) and a lot of oxygen was getting trapped in the stone and area of the tri-clamp that was apparantly not getting consumed by the yeast. What I figured out by reading a scientific paper (wish i could find it again!) was that oxygen makes diacetyl production much worse. So after this beer I revamped my oxygenation setup where oxygenated inline after the beer was racked but then that setup was removed so no more stone in the tank. Further down the line i also made sure to run sanitizer out the sample valve and racking arm to prevent air getting trapped there. That fixed the extreme diacetyl issue but later down the line i still had to address hop creep which i did by waiting till fermentation was done and dropping to 50F to dry hop. still working through this to see if it works our not (7-15-21) .

What I also learned with this beer is that I just don’t really like APA. So I will move from APA to session IPA for the imaginary brewery.

Recipe Info
Recipe: apa grid v1_1
Style: American Pale Ale 18B BJCP 2015
Author:
Date: 12-21-2019

RecipeGuideline MinGuideline Max
OG1.0591.0451.060
FG1.0131.0101.015
Color8.65.010.0
ABV6.04.56.2
IBU56.030.050.0

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: 32.0 F

Boil Info
Kettle Gravity: 1.051
Predicted Mash Run-off: 6.68 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 WeightNameYieldSRM
18.500 Lb88.0 %Brewer’s Malt, 2-Row, Premium (Great Western)80.02.0
1.500 Lb7.0 %Crystal, Medium (Simpsons)76.055.0
1.000 Lb5.0 %chit malt (BestMälz)78.31.4

Hops

WeightNameAAUTimeUseIBUs
1.25 OzColumbus/Tomahawk/Zeus (CTZ)14.060 minsBoil35.0
2.0 OzCascade4.720 minsAroma6.0
2.0 OzSimcoe12.420 minsAroma15.0
2.0 OzSimcoe14.16.0 daysDry Hop0.0
2.0 OzCentennial10.06.0 daysDry Hop0.0

Yeast

AmountName
0.200 LFlagship Imperial A07

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.42

CaMgNaClSoBicarbonate
Water7321302430
Mash55321905930
Sparge703211086930
Final9853315510047
Target7500000

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: 4.0 g
Lactic Acid: 4.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G

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

Notes

Ferment two weeks at 68f
0.5 oz of each hop on day 2
Remaining dry hop when done bubbling for 4 days roused once on day 2

2/7/20 Regular 3V brewday

Pitched 300mL of Slurry @ 1pm
@5pm slow bubbling

2/8/20 @8am strong bubbling
@10am added 1/4 oz centennial and simcoe to see if introducing some hop enzyme really early helps with hop creep
2/9/20 strong steady bubbling
2/10/20 added first dry hop addition .875 oz of centennial and simcoe
gravity 1.034
trying first dry hop at 80% to terminal
1.062 -> 1.012 50 pts total and 28 so far which is 56% to terminal so a little early
2/11/20 slow steady bubbling
2/12/20 ~ 3sec
2/13/20 ~12 sec
2/14/20 ~30 sec
@3pm dropped cone
took sample -> 1.014 and tastes really really good
2nd dry hop .875 oz of centennial and simcoe
@10pm bubbling picked back up to ~20sec
2/15/20 ~52 sec
2/16/20 > 60 sec
2/18/20 no bubbling
2/21/20 diacetyl test
cold – none
warm – heavy butter
increased temp to 70F

i did a d-test every 2-3 days till 4/8/21 where it had maybe just a hint of butter but really low and decided to keg since it had been 6 WEEKS of diacetyl testing.

4/8/20 FG 1.010
cold – maybe just a whisper of butter – very low
warm – same
It’s been 60 days so done testing. going to try new oxygenation setup on next beer. right now using stone in tank that stays and i think that is introducing O2 which causes higher diacetyl
cold crash and keg

beer was OK but ended up having low diacetyl that showed in keg

grid blonde v1_3

Continuing to refine my imaginary brewery beers :). No big changes. This beer is to build up Flagship for the APA and IPA.

Recipe Info
Recipe: grid blonde v1_3
Style: Blonde Ale 18A BJCP 2015
Author: 
Date: 12-21-2019

RecipeGuideline MinGuideline Max
OG1.0461.0381.054
FG1.0101.0081.013
Color4.33.06.0
ABV4.73.85.5
IBU28.015.028.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 16.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.16 G
Volume: 8.48 G
Temp: 32.0 F

Boil Info
Kettle Gravity: 1.040
Predicted Mash Run-off: 5.67 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 WeightNameYieldSRM
15.000 Lb91.0 %Brewer’s Malt, 2-Row, Premium (Great Western)80.02.0
1.000 Lb6.0 %chit malt (BestMälz)78.31.5
0.500 Lb3.0 %Honey Malt (Gambrinus)83.025.0

Hops

WeightNameAAUTimeUseIBUs
0.5 OzColumbus/Tomahawk/Zeus (CTZ)14.060 minsBoil15.0
1.0 OzNugget13.620 minsAroma9.0
1.0 OzCascade4.720 minsAroma3.0

Yeast

AmountName
1.000 unitFlagship Imperial A07

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.49

CaMgNaClSoBicarbonate
Water7321302430
Mash62321986330
Sparge62321986330
Final9853315510047
Target7500000

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: 7.500 G
Percent RO / Distlled: 0 %
Water Used: 7.500 G

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

Notes

Ferment 68f for 2 weeks

1/15/20 Brew Day
No starter
Normal 3V Brewday with no issues
No ice needed…tap water is 62F
pitched @ 2pm
10pm slow steady bubbling
1/16/20 steady bubbling
1/17/20 “
1/18/20 ~8 sec
1/19/20 no bubbline
1/20/20 ~26 sec
1/21/20 ~30 sec
1/23/20 > 60 sec
1/31/20 cold crash to 35F
2/1/20 harvested 600mL of yeast. mixed and split across two pitches.
2/3/20 racked to keg. FG 1.012. fairly clear. tastes really good. promising!
2/4/20 turned down to 14psi and put on draft
2/5/20 carb already pretty good. a little low. really nice beer. clarity not great so will track to see how long it takes to drop clear
2/8/20 still hazy
2/14/20 crystal clear

2/19/20 comparison vs thousand smiles golden ale from foothills

aroma – mine: malty sweet w/ bready notes, faint dark honey notes. low citrus and herbal hop notes. low mineral note? clean. no off aromas
foothills: low generic malt aroma. med-low citrus hop aroma. clean.
delta: mine is a bit more malt leaning. foothills has a bit more hop aroma.

appearance – mine: gold. excellent clarity. 1/2″ white head w/ excellent retention
foothills: straw. excellent clarity. 1/2″ white head with excellent retention.
delta: mine is a bit darker

flavor – mine: generic malt sweetness w/ low toasty and dark honey notes. low herbal and grapefruit hop flavor. low bitterness. clean. no off flavors. balanced. finishes dry but not astringent.
foothills: very low malt flavor. med-low grapefruit hop flavor. low bitterness. clean. no off flavors. balanced a hair hop leaning. finishes dry.
delta: mine has subtle but noticeable malt flavor. foothills has no real malt flavor. foothills is a little higher hop flavor and mostly citrusy.

mouthfeel – mine: med body. med carb. not warming or creamy
foothills: med-low body. med carb. not warming or creamy
delta: foothills is noticeably thinner

overall – both are nice beers
for my goal which is an easy drinking step up from bud light but some subtle complexity I feel it is spot on. i think this beer is where I want it!!!

Grid IPA 3V Conical v1_2

Another go at the IPA for my dream brewery, Grid. This one did not turn out well but I learned a lot!

The base recipe is a similar template to what I have used for IPAs in the past. I like West Coast style IPAs more than NEIPAs but I really like both the old school citrus/dank style hops (cascade, centennial, CTZ, nugget) as well as the new big tropical hops (citra, mosaic, azacca, simcoe, el dorado). Nice dry clean base beer but no attempt at clarity although they tend to drop clear after a few weeks. So not trying to create haze but not trying to prevent it either.

Using some ideas from Scott Janish’s recent book on hop schedule with CTZ at 60 mins to give a bit of a spicy note and a heavy hand of Citra in whirlpool and dry hop as well as CTZ in whirlpool and Simcoe in dry hop.

Full notes below but I had similar hop creep and diacytl issues as the APA I just brewed so I’ll rebrew but with a very different dry hopping schedule to try and clear that problem up.

Recipe Info
Recipe: ipa grid v1_0
Style: American IPA 21A BJCP 2015
Date: 09-20-2019

RecipeGuideline MinGuideline Max
OG1.0691.0561.070
FG1.0151.0081.014
Color4.76.014.0
ABV7.05.57.5
IBU70.040.070.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 24.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 9.66 G
Volume: 11.62 G
Temp: 32.0 F

Boil Info
Kettle Gravity: 1.059
Predicted Mash Run-off: 7.45 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 WeightNameYieldSRM
22.000 Lb90.0 %Brewer’s Malt, 2-Row, Premium (Great Western)80.02.0
1.250 Lb5.0 %Vienna Malt (Great Western)80.03.5
1.250 Lb5.0 %chit malt (BestMälz)78.31.4

Hops

WeightNameAAUTimeUseIBUs
0.75 OzColumbus/Tomahawk/Zeus (CTZ)15.560 minsBoil21.0
4.0 OzCitra13.920 minsAroma31.0
2.0 OzColumbus/Tomahawk/Zeus (CTZ)15.520 minsAroma17.0
4.0 OzCitra13.96.0 daysDry Hop0.0
2.0 OzSimcoe14.16.0 daysDry Hop0.0

Yeast

AmountName
0.200 LFlagship Imperial A07

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.56

CaMgNaClSoBicarbonate
Water7321302430
Mash55321905930
Sparge703211086930
Final9853315510047
Target7500000

Water Profile Name: carrboro
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: 4.0 g
Lactic Acid: 4.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G

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

Notes

Ferment two weeks at 68f
Two dry hops 3 days each

Brewing Notes:

11/19/19 standard 3V brewday. pitched 400mL of slurry from Blonde @ 66F @ 1:30pm
7pm already slow steady bubbling
11/20/19 very strong bubbling
11/22/19 slow steady bubbling
11/23/19 ~8 sec
12/3/19 dry hopped all of it. did not drop yeast. left @ 68F
12/5/19 blew 10 psi into cone to get everything back in suspension
12/6/19 ~7 sec -> hop creep or hop sugar? definitely refermenting
12/7/19 ~16 sec
12/10/19 ~35 sec
12/11/19 ~27 sec
12/12/19 ~90 sec -> 9 days of refermentation after dry hop!
pulled sample for diacetyl test
FG 1.010
tastes and smells really good. a little yeasty and a bit green but no real off flavors. promising.
unfortunately d-test warm sample is positive. cold sample was clean so yeast is cleaning up converted diacetyl but acetolactate is still being formed. will re-check in a few days
12/14/19 another diacetyl test
cold sample – none
warm sample – definitely diacetyl
raised temp to 70F and let it sit
12/17/19 another d-test. still warm positive 🙁
12/20/19 another d-test. still warm positive 🙁
12/23/19 another d-test. still warm positive 🙁 officially very worried!
12/24/19 dropped cone to harvest yeast but 99% hop debris so bought WLP001 and did a 1L starter to kreusen the beer. waited 10 hrs when foaming hard (seems to be high kreusen) and pitched the whole thing into the beer
12/25/19 ~12 sec
12/26/19 ~28 sec
12/27/19 ~20 sec
12/28/19 ~40 sec
12/29/19 ~36 sec
1/4/20 D-test Cold – clean Warm – Butter 🙁
1/10/20 D-test Cold – maybe low butter? Warm – Butter
1/15/20 D-test cold – maybe low butter? Warm – Butter
Giving up on this beer. I’m going to keg it and see what happens. Cold crash.
1/17/20 dropped cone and cleared racking arm. racked to keg and put on high carb
1/19/20 put on draft. yup. it’s got noticeable diacetyl. ugh.
Ended up dumping the beer and going back and researching hop creep and how i can modify my hopping schedule to try and never have this issue again. very frustrating but I’ve also learned a lot. i’ve had a few dry hopped beers including a best bitter and other pale ales and IPAs that had diacetyl but i really didn’t want to admit it. Now that I’m figure it’s due to unhealthy refermentation from hop creep its actually a bit of a relief since i *think* i know what the problem is and can try a few different approaches to fix it. In my mind, i think one of the reasons NEIPA work well is that the first hop addition tend to be quite early which gives the enzymes more time to work and be cleaned up by healthier yeast so I’m going to chew on that and come up with an approach that will hopefully lead to diacetyl free but also not astringent or overly green.