Category Archives: American

Cal Common 3V 3_2

Beer #3 for NHC 2018.  I borrowed the recipe for this a while back from a local homebrewer, Keith Eisel, which he calls “Dream Steam” and it took Gold at NHC and then modified it for my system and I call it “Knows How to Party”.  Maybe I should call it “Dream Stealer”?  🙂  It is a really great beer and has done really well in competition.  For some dumb reason I decided to not enter this one at NHC but I did enter it in the Olde Hickory Pro-Am and it took 1st and an Honorable Mention (HM) for Best in Show.
WARNING – RANT:
There was a 1st, 2nd and HM but no 3rd BOS at the Olde Hickory Pro-Am so not sure why they decided to be total a-holes and give no one 3rd and me HM.  The ribbon would have been really nice.  I have entered a ton of competitions and I have two BOS ribbons (1 first and 1 third) to show for it.   But I have stopped trying to understand how judges brains work.  The beer scored in the 40s and had glowing scoresheets so I’m not clear on why they wouldn’t give it (or any other beer) 3rd.  I understand in a normal flight that you feel that no beer is good enough for a 1st or that the 3rd best beer isn’t good enough for a ribbon but we are talking about BOS.  That means that my beer was up against 20+ other 1st place beers and they felt it was the 3rd best beer out of hundreds of beers but refused to give it a 3rd place BOS ribbon and gave it Honorable Mention instead which means instead of a nice huge ribbon on the wall of the brewery I get nothing.  So freaking lame and, in my opinion, just outright stupid.  Please, don’t be that a-hole judge if you are ever in that position.

Recipe Info
Recipe: cal common 3v 3
Style: California Common 19B BJCP 2015
Date: 07-23-2017

Recipe Guideline Min Guideline Max
OG 1.052 1.048 1.054
FG 1.012 1.011 1.014
Color 12.1 10.0 14.0
ABV 5.3 4.5 5.5
IBU 45.0 30.0 45.0

Brewery Info
Efficiency: 74 %
Attenuation: 78 %
Mash Info
Weight: 13.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.22 G
Volume: 7.3 G
Temp: 152.0 F
Boil Info
Kettle Gravity: 1.043
Predicted Mash Run-off: 5.01 G
Target Starting Boil Volume: 8.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G
Fermentables

Weight % by Weight Name Yield SRM
10.500 Lb 78.0 % 2-row Pale Malt (Briess) 80.5 3.0
1.000 Lb 7.0 % Caramel 40L (Briess) 75.0 40.0
1.000 Lb 7.0 % Caramel 60L (Briess) 76.0 60.0
0.500 Lb 4.0 % Victory Malt (Briess) 75.0 28.0
0.500 Lb 4.0 % Carapils (Briess) 74.0 1.3

Hops

Weight Name AAU Time Use IBUs
1.0 Oz Northern Brewer (US) 8.5 60 mins Boil 25.0
1.0 Oz Northern Brewer (US) 8.5 20 mins Boil 15.0
0.75 Oz Northern Brewer (US) 8.5 20 mins Aroma 6.0
0.5 Oz Northern Brewer (US) 10.6 4.0 days Dry Hop 0.0

Yeast

Amount Name
1.000 unit San Francisco Lager White Labs WLP810

Misc

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

Water
Predicted Mash Ph: 5.37

Ca Mg Na Cl So Bicarbonate
Water 7 3 21 30 24 30
Mash 97 3 21 89 160 30
Sparge 89 3 21 76 158 30
Final 160 5 36 142 273 51
Target 75 0 0 0 0 0

Water Profile Name: carrboro
Target Profile Name: standard
Mash Water
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G
Mash Water Adjustments
Gypsum: 6.0 g
Calcium Chloride: 3.0 g
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 5.500 G
Percent RO / Distlled: 0 %
Water Used: 5.500 G
Sparge Water Adjustments
Gypsum: 5.0 g
Calcium Chloride: 2.0 g
Notes
Mash 152f 60 mins
168f 10 mins
2 weeks at 62f
Lager 3 weeks

1-31-18 made 750mL starter w/ 75g of DME
2-2-18 ended up with 10min instead of 20min no hop addition b/c i was stuck at the store getting ice 🙁 . i upped the whirlpool from 0.75 to 1 oz which calculated to 42IBUs .  just a hair lower than intended.
2-3-18 8am nice kreusen and steady bubbling
2-5-18 steady bubbling
2-6-18 ”
2-8-18 ~6 sec
2-9-18 ~6 sec
2-11-18 ”
2-12-18 ”
2-14-18 ”
2-15-18 ~14 sec
2-16-18 ~15 sec added 0.5 oz of northern brewer US dry hop.  will wait for bubbling to resume to swirl up to try and prevent O2 uptake.
2-17-18 no bubbling
2-19-18 racked to keg for lagering
FG 1.016
no issues.  really nice beer.  solid hop character.  very promising.
3-7-18 added gelatin
3-11-18 put on 30 psi of pressure
3-12-18 moved down to 10psi @ 35F
3-15-18 put on draft

Cal Common 3V 3

Brewing beers for the 2nd half of the Southeastern Homebrewers Association competition series.  I don’t have many hoppy beers in the lineup and this one has done well in the past so why not.  I decided to switch it up a bit and try a local brewer’s recipe who won at NHC, Keith Eisel and his Dream Steam.  Inline with his Zymurgy recipe with minor tweaks for my system.

Recipe Info

Recipe: cal common 3v 3
Style: California Common 19B BJCP 2015
Date: 07-23-2017

Recipe

Guideline Min

Guideline Max

OG

1.052

1.048

1.054

FG

1.011

1.011

1.014

Color

12.2

10.0

14.0

ABV

5.3

4.5

5.5

IBU

44.0

30.0

45.0

Brewery Info

Efficiency: 71 %
Attenuation: 78 %

Mash Info

Weight: 14.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.38 G
Volume: 7.5 G
Temp: 152.0 F

Boil Info

Kettle Gravity: 1.043
Predicted Mash Run-off: 5.12 G
Target Starting Boil Volume: 8.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

10.750 Lb

77.0 %

2-row Pale Malt (Briess)

80.5

3.0

1.000 Lb

7.0 %

Caramel 60L (Briess)

76.0

60.0

1.000 Lb

7.0 %

Caramel 40L (Briess)

75.0

40.0

0.750 Lb

5.0 %

Carapils (Briess)

74.0

1.3

0.500 Lb

4.0 %

Victory Malt (Briess)

75.0

28.0

Hops

Weight

Name

AAU

Time

Use

IBUs

0.75 Oz

Northern Brewer (US)

10.6

60 mins

Boil

23.0

0.75 Oz

Northern Brewer (US)

10.6

20 mins

Boil

14.0

0.75 Oz

Northern Brewer (US)

10.6

20 mins

Aroma

7.0

0.5 Oz

Northern Brewer (US)

10.6

4.0 days

Dry Hop

0.0

Yeast

Amount

Name

1.000 unit

San Francisco Lager White Labs WLP810

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.38

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

97

3

21

89

160

30

Sparge

89

3

21

76

158

30

Final

160

5

36

142

273

51

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G

Mash Water Adjustments

Gypsum: 6.0 g
Calcium Chloride: 3.0 g

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 5.500 G
Percent RO / Distlled: 0 %
Water Used: 5.500 G

Sparge Water Adjustments

Gypsum: 5.0 g
Calcium Chloride: 2.0 g

Notes

Mash 152f 60 mins
168f 10 mins
for whirlpool hops, cool to 200 then add hops for 20 mins

2 weeks at 62f

Lager 3 weeks

8/7/17 made 0.75L 75g DME starter of WLP810
8/9/17 normal 3V brewday
8/10/17 1/4″ kreusen and strong steady bubbling
8/11/17 1/2″ kreusen and strong bubbling
8/12/17 1/2″ kreusen lowed a bit but steady bubbling
8/13/17 kreusen dropped slow steady bubbling
8/19/17 no activity
8/20/17 dry hopped 0.5oz of northern brewer US
8/21/17 slow bubbling ~7 sec
8/23/17 no bubbling.  racked ot keg and put in lagering fridge.  FG 1.014  really delicious beer
9/6/17 tastes excellent!  but clarity not good so added gelatin
9/8/17 put on 30 psi in lagering fridge and then put on draft @ 2.5 vol target
ME vs Anchor Steam
Aroma: Me: Caramel + Toast.  Nice sublt hops.  Clean.  AS: very similar.  mine has a bit more hop aroma
Appearance: Exactly the same!  Both Crystal Clear with nice heads
Flavor: Me: nice caramel + toast notes. solid hop bitterness and flavor AS: caramel and toast forward.  low hops that seem to have dropped.  a bit oxidized
Mouthfeel: Me: med body and car nice and dry.  AS= same.  maybe slightly lower carb
Overall: very similar. AS is a bit more sweet and oxidized but i can tell underneath they are similar.
and I think mine is better 🙂
 

American Wheat 3V 1

Talking with a brewer buddy of mine, Whit, about doing a collaboration beer for GABF ProAm so I wanted to try something new and interesting.  I have wanted to try the new fangled german hops out and Mandarina Bavaria really stood out to me.  Why not make a German / American hybrid beer.  An American Wheat with a blend of new school American and German hops.  I just read the BJCP style guidelines for American Wheat and looked at a few books and put this recipe together based on what I thought might work.

Recipe Info

Recipe: american wheat 3v 1
Style: American Wheat Beer 1D BJCP 2015
Date: 02-19-2017

Recipe

Guideline Min

Guideline Max

OG

1.050

1.040

1.055

FG

1.010

1.008

1.013

Color

5.0

3.0

6.0

ABV

5.3

4.0

5.5

IBU

27.0

15.0

30.0

Brewery Info

Efficiency: 73 %
Attenuation: 80 %

Mash Info

Weight: 12.25 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.83 G
Volume: 6.81 G
Temp: 150.0 F

Boil Info

Kettle Gravity: 1.041
Predicted Mash Run-off: 4.73 G
Target Starting Boil Volume: 8.25 G
Boil Duration: 60 min
Evaporation Rate: 1.63 G per Hour
Final Boil Volume: 6.63 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

5.500 Lb

45.0 %

2-row American Malt (Rahr)

81.3

1.8

5.250 Lb

43.0 %

Wheat Malt, Pale (Weyermann)

82.2

2.0

1.000 Lb

8.0 %

Munich (BestMälz)

76.1

7.6

0.500 Lb

4.0 %

Caramel Malt – 20L (Briess)

73.0

20.0

Hops

Weight

Name

AAU

Time

Use

IBUs

0.2 Oz

Magnum

12.0

60 mins

Boil

8.0

1.5 Oz

Mandarina Bavaria

8.5

20 mins

Aroma

12.0

0.5 Oz

El Dorado

15.0

20 mins

Aroma

7.0

1.5 Oz

Mandarina Bavaria

8.5

4.0 days

Dry Hop

0.0

0.5 Oz

El Dorado

15.0

4.0 days

Dry Hop

0.0

Yeast

Amount

Name

1.000 unit

California Ale V White Labs WLP051

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.52

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

78

3

21

98

75

46

Sparge

7

3

21

11

24

46

Final

72

4

30

92

78

65

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 5.828 G
Percent RO / Distlled: 0 %
Water Used: 5.828 G

Mash Water Adjustments

Gypsum: 2.0 g
Calcium Chloride: 4.0 g
Lactic Acid: 5.0 ml @ 88.000 %

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 3.523 G
Percent RO / Distlled: 0 %
Water Used: 3.523 G

Sparge Water Adjustments

Notes

150f 60 min
168f 10 min
Ferment 68f for 2 weeks

3/1/17 0.37L 37g DME starter for WLP051 cal ale V
3/3/17 normal 3v brewday.  pH a bit low but meter seemed iffy.  gravity a hair low but fine.  wort tastes really good.
3/4/17 nice 1″ kreusen and strong steady bubbling
3/5/17 slow steady bubbling
3/6/17 ~2 sec.  kreusen dropped.  dry hop #1 added (half of dry hops)
3/7/17 ~4 sec
3/8/17 ~4 sec.  swirled hops gently
3/10/17 2nd dry hop added
3/11/17  oops.  forgot to turn cooling back on so it got up to 74F.  not terrible but an oops.
3/12/17 ~6 sec stirred in hops again
3/13/17 ~12 sec
3/14/17 ~9 sec
3/15/17 no bubbling
3/17/17 racked to keg.  into lagering fridge.  FG 1.010.  pH 4.05
clean.  nice hop flavor and aroma.  green but promising.  very hazy.
General Comments.  I thought this beer turned out well but not great.  i really don’t like the cal ale V yeast (anchor liberty ale yeast).  the flavor profile was ok but it took a long time to ferment out compared to something like WLP001 and it was really non-flocculent/ dusty.  The Mandarina Bavaria hops had a really nice, fresh tangerine / orange aroma and flavor but it seemed a bit one dimensional to me so it really would be better to use as an accent hop when blended with other hops but not the main hop.  i think it blended half and half with columbus or centennial would be really good.  or maybe blended with simcoe.  it does remind me of amarillo but a more pure orange than that.  This beer also scored OK (30 in one comp and 29 in another) in competition but didn’t place.
 

Cal Common 3V 1

NHC Beer #4!  I’m brewing 7 beers for NHC so I have some wiggle room in case some don’t turn out well.  So, this puts me half way there!  I brewed a version of this beer a few months ago and it did well in competition but the feedback from competition pointed to too much caramel and not enough toast/biscuit so I looked at some other recipes (Jamil, past NHC) and decided to cut back the crystal, add in some victory malt and just a teensy bit of pale chocolate.  I felt like my hop character was where I wanted it so I left that alone.

Recipe Info
Recipe: cal common 3v 2
Style: California Common 19B BJCP 2015
Date: 12-31-2016

Recipe

Guideline Min

Guideline Max

OG

1.054

1.048

1.054

FG

1.011

1.011

1.014

Color

10.1

10.0

14.0

ABV

5.7

4.5

5.5

IBU

42.0

30.0

45.0

Brewery Info
Efficiency: 73 %
Attenuation: 80 %

Mash Info
Weight: 13.063 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.08 G
Volume: 7.13 G
Temp: 152.0 F

Boil Info
Kettle Gravity: 1.043
Predicted Mash Run-off: 4.91 G
Target Starting Boil Volume: 8.25 G
Boil Duration: 60 min
Evaporation Rate: 1.63 G per Hour
Final Boil Volume: 6.63 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

11.500 Lb

88.0 %

Golden Promise (Simpsons)

82.0

2.0

1.000 Lb

8.0 %

Crystal, Medium (Simpsons)

76.0

55.0

0.500 Lb

4.0 %

Victory Malt (Briess)

75.0

28.0

0.062 Lb

0.0 %

Pale Chocolate (Crisp)

71.0

225.0

Hops

Weight

Name

AAU

Time

Use

IBUs

0.25 Oz

Northern Brewer (DE)

9.6

60 mins

Boil

7.0

1.5 Oz

Northern Brewer (DE)

9.6

15 mins

Boil

22.0

1.5 Oz

Northern Brewer (DE)

9.6

20 mins

Aroma

13.0

Yeast

Amount

Name

1.000 unit

San Francisco Lager White Labs WLP810

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.51

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

94

3

21

75

147

46

Sparge

7

3

21

11

24

46

Final

89

4

30

73

145

66

Target

75

0

0

0

0

0

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

Mash Water Adjustments
Gypsum: 5.0 g
Calcium Chloride: 3.0 g

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 3.400 G
Percent RO / Distlled: 0 %
Water Used: 3.400 G

Sparge Water Adjustments

Notes

Mash 152f 60 mins
168f 10 mins

Pitch at 60 raise to 62 over 24 hrs
Hold 2.5 weeks

Lager for at least a couple weeks

1/2/17 0.82L starter w/ 82g DME of wyeast 2112 cal common yeast
1/4/17 normal brew day.  #s good.  pitched @ 55F and raised to 62F over 24 hours
1/5/17 8am thin kreusen and slow steady bubbling
1/6-8/17 1/2″ kreusen and strong bubbling
1/9/17 kreusen dropping and bubbling slowing ~2 sec
1/10/17 ~3 sec
1/11/17 ~6 sec
1/12/17 no bubbling
1/22/17 racked to keg for lagering FG 1.016 pH 4.16
clean.  nice malt character.  seems a bit sweet?
2/5/17 added gelatin
2/7/17 racked to a clean keg and put on carb @ 38F for 25psi overnight and then moved to 12psi.

Cal Common eBIAB 2

Well…now I’m realizing I can’t do math.  This is 10 of 12 for skirmish in the triad.  Almost there!  This is a beer I have done in the past and really like the way it turned out so I figured I’d do it as an NHC beer and this is my dry run.  I will note that German Northern Brewer and US are quite different and I would highly recommend German.

Recipe Info

Recipe: cal common ebiab 1
Style: California Common 19B BJCP 2015
Date: 09-01-2016

Recipe

Guideline Min

Guideline Max

OG

1.051

1.048

1.054

FG

1.010

1.011

1.014

Color

10.1

10.0

14.0

ABV

5.3

4.5

5.5

IBU

38.0

30.0

45.0

Brewery Info

Efficiency: 70 %
Attenuation: 80 %

Mash Info

Weight: 12.5 Lbs
Thickness: 2.03 Qt per Lb
Deadspace: 2.5 G
Strikewater: 8.84 G
Volume: 9.84 G
Temp: 150.0 F

Boil Info

Kettle Gravity: 1.042
Predicted Mash Run-off: 7.72 G
Target Starting Boil Volume: 7.75 G
Boil Duration: 60 min
Evaporation Rate: 1.25 G per Hour
Final Boil Volume: 6.5 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

11.000 Lb

88.0 %

Golden Promise (Simpsons)

82.0

2.0

1.500 Lb

12.0 %

Crystal, Medium (Simpsons)

76.0

55.0

Hops

Weight

Name

AAU

Time

Use

IBUs

1.0 Oz

Northern Brewer (US)

6.0

60 mins

Boil

19.0

1.5 Oz

Northern Brewer (US)

6.0

15 mins

Boil

14.0

1.5 Oz

Northern Brewer (US)

6.0

10 mins

Aroma

5.0

Yeast

Amount

Name

1.000 unit

San Francisco Lager White Labs WLP810

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.41

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

66

3

21

54

107

46

Sparge

0

0

0

0

0

0

Final

90

4

29

74

146

63

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 8.844 G
Percent RO / Distlled: 0 %
Water Used: 8.844 G

Mash Water Adjustments

Gypsum: 5.0 g
Calcium Chloride: 3.0 g
Lactic Acid: 3.0 ml @ 88.000 %

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 0.000 G
Percent RO / Distlled: 0 %
Water Used: 0.000 G

Sparge Water Adjustments

Notes

mash 152F 60 min
168F 10 mins

Pitch at 60 and ramp to 62. Hold for 2 weeks.

9/14/16 1L starter w/ 78 grams of DME WLP810
9/16/16 normal brew day
9/17/16 nice 1/2″ kreusen and steady bubbling
9/18/16 ditto
9/19/16 slowing.  kreusen dropping.  bubbling every ~5 sec
9/20/16 ~8 sec
9/21/16 appears done
9/22/16 ~12 sec
9/23/16 no bubbling
9/30/16 racked to lagering keg FG 1.018? pH 4.36
really nice malt and hop character.  a big green and maybe a whisper of sulfur?  should clear up.

This beer turned out really great.  Did well at the Skirmish in the Triad taking 2nd.

cc_dp1m cc_dp2m

American Strong eBIAB 1

2nd beer in a 12 beer run for Skirmish in the Triad and another new beer style for me – American Strong.  It’s new for BJCP2015.  From what I can gather it is basically an Imperial Red Ale so I looked at clone recipes for the Commerical Examples and settled on something along the lines of Nosferatu.  I like Arrogant Bastard but I prefer Nosferatu.  Sorry Stone.  2 row with about 10% crystal malts seemed about right.  I’m a huge fan of Simpsons malts but especially their crystal malts so I decided to blend their Medium and Dark Crystal malts.  I also had a bunch of C-hops laying around so I decided to make it a big C-hop bomb.

Recipe Info

Recipe: American strong ebiab 1
Style: American Strong Ale 22B BJCP 2015
Date: 07-27-2016

Recipe

Guideline Min

Guideline Max

OG

1.080

1.062

1.090

FG

1.016

1.014

1.024

Color

14.0

7.0

19.0

ABV

8.4

6.3

10.0

IBU

92.0

50.0

100.0

Brewery Info

Efficiency: 70 %
Attenuation: 80 %

Mash Info
Weight: 20.0 Lbs
Thickness: 1.5 Qt per Lb
Deadspace: 2.0 G
Strikewater: 9.5 G
Volume: 11.1 G
Temp: 150.0 F

Boil Info
Kettle Gravity: 1.067
Predicted Mash Run-off: 7.7 G
Target Starting Boil Volume: 7.75 G
Boil Duration: 60 min
Evaporation Rate: 1.25 G per Hour
Final Boil Volume: 6.5 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

18.000 Lb

90.0 %

2-row American Malt (Rahr)

81.3

1.8

1.000 Lb

5.0 %

Crystal, Dark (Simpsons)

76.0

80.0

1.000 Lb

5.0 %

Crystal, Medium (Simpsons)

76.0

55.0

Hops

Weight

Name

AAU

Time

Use

IBUs

1.0 Oz

Columbus/Tomahawk/Zeus (CTZ)

15.5

60 mins

Boil

39.0

1.0 Oz

Cascade

6.2

15 mins

Boil

8.0

1.0 Oz

Centennial

10.0

15 mins

Boil

12.0

1.0 Oz

Columbus/Tomahawk/Zeus (CTZ)

15.5

20 mins

Aroma

12.0

1.0 Oz

Centennial

10.0

20 mins

Aroma

8.0

1.0 Oz

Chinook, New Zealand

12.1

20 mins

Aroma

9.0

1.0 Oz

Cascade

6.2

20 mins

Aroma

5.0

1.0 Oz

Chinook, New Zealand

12.1

7.0 days

Dry Hop

0.0

1.0 Oz

Cascade

6.2

7.0 days

Dry Hop

0.0

1.0 Oz

Columbus/Tomahawk/Zeus (CTZ)

15.5

7.0 days

Dry Hop

0.0

1.0 Oz

Centennial

10.0

7.0 days

Dry Hop

0.0

Yeast

Amount

Name

1.000 unit

California Ale White Labs WLP001

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.45

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

94

3

21

11

179

46

Sparge

0

0

0

0

0

0

Final

138

4

31

16

262

68

Target

75

0

0

0

0

0

Mash Water
Total Water Treated: 9.500 G
Percent RO / Distlled: 0 %
Water Used: 9.500 G

Mash Water Adjustments
Gypsum: 10.0 g
Calcium Chloride: 3.0 g
Lactic Acid: 2.0 ml @ 88.000 %

7/30/16 2L STarter of 001 w/ 200g DME
8/1/16 normal brew day.  @ end noticed a nickel sized scorch on element but not bad and didn’t taste any issues with the wort.  for some reason gravity off by .010.  i think northern brewer stiffed me on the grain.  doesn’t matter for this style.  still within range.

pitched @ noon.  bubbling @ 3pm.  @9pm it was ripping along with 1″ kreusen.

8/7/16 ~8 sec and kreusen dropped
8/10/16 no bubbling
8/12/16 ~ 30 sec
8/13/16 racked to secondary.  put dry hops in fermenter first, purged with co2 and then racked beer over.
FG 1.012
really nice.  clean.  a hair boozy.  big complex caramel malts with toasty edge.  BIG C hop character.
8/18/16 racked to keg to gelatin
FG 1.010 pH 4.54
8/19/16 added gelatin
8/22/16 bottled.  ~2.9 gallons 62g of table sugar to target 2.5Volumes.  was quite clear and tasted good.
9/8/16 carb is now good.  a really nice beer.

9/21/16 side by side with arrogant bastard (it is hard for me to get nosferatu)

aroma: ab: nice malt character -> caramel, bready.  c-hop aroma.  clean
me: similar malt character.  hops pop a bit more but similar in quality.

appearance: very similar.  AB is a tinge darker but very close.  AB has a bigger head.  both have good clarity.

flavor: AB has a bit of a harsh malt character.  caramel.  solid bitterness.  citrus + floral character.
me: solid malt with a similar character but not as harsh.  bitterness and hop flavor is similar.

mouthfeel: very similar.  med body and carb.  dry.  maybe mine is a hair thinner.

OI: AB is a bit harsher both malt and hop bitterness.  better head and a bit fuller.

all in all these two are pretty darn similar but mine is less harsh and i think the malt comes across better.  very happy with this beer.

i entered it in a few competitions.  it did not do great but not terrible.  here are sheets from the skirmish in the triad.

as_dp1m as_dp2m

Triple Tropical Dankness AIPA eBIAB v1

After a bunch of belgian clean and sour beers i felt it is time for a hop bomb.  there is a lot of buzz around different styles of IPAs whether it’s the color (white, black, etc…) or region (west coast, northeast blah blah blah) but I’m still a big fan of the traditional west coast style IPA and I’m definitely on the “caramel malt is an off flavor” train.  I like my IPAs with little malt character, no yeast character, very dry, solidly bitter but not harsh and a hop aroma and flavor explosion.  I don’t like “balancing” malt flavors, juicy milkshake like mouthfeel, weird intentional super haze or huge alchohol bombs.  6ish percent alcohol, hop sledgehammer that is clean crisp and refreshing.  I do dig a lot of the newer hops like citra, mosaic, galaxy etc… but I have a strange fondness for CTZ that I can’t shake.  It just has a really nice mary jane quality too it that I just love.  So I decided to pick three new school tropical hops and mix that with columbus to make Triple Tropical Dankness.  i’m excited!!!
I did decide to use a little bit darker pale malt rather than straight 2-row to give just a tinge of toasty flavor but not as much as maris otter.  we’ll see how that works.  i do like a little carapils for mouthfeel and wheat for head since i like a bit of a pillow on top of my AIPAs.

BrewDesign

Recipe Info

Beer Name: american ipa triple tropical dankness eBIAB 1
Style: American IPA
Date: 6-26-16

Style

Original Gravity: 1.056
Final Gravity: 1.011
Color: 5.6
Alcohol: 5.9 %
Bitterness: 85.8 IBUs

Brewery

Efficiency: 70
Attenuation: 80

Mash

Mash Fermentable Weight: 13 Pounds
Mash Thickness: 2 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 8.5 Gallons
Mash Volume: 9.54 Gallons
Strike Water Temp: 158.7 F
Mash Temp: 150 F

Boil

Kettle Gravity (start of boil): 1.046
Predicted Mash Run-off Volume: 7.33
Target Starting Boil Volume: 7.25
Boil Duration: 60 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 6.0

Fermentables

Weight (Lbs) % by Weight Name Yield SRM
12 92.3 Crisp Pale Malt 80.0 3.2
.5 3.8 Briess Carapils 74.0 1.3
.5 3.8 Rahr Wheat Malt; White 88.0 2.8

Hops

Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
0.5 Magnum Pellets 15.2 60 Boil 24.9
1 Motueka Pellets 7.4 30 Whirlpool 9.3
1 Citra Pellets 13.9 30 Whirlpool 17.5
1 Galaxy Pellets 14.0 30 Whirlpool 17.6
1 Columbus Pellets 13.1 30 Whirlpool 16.5
1 Motueka Pellets 7.4 7 days Dry Hop 0.0
1 Citra Pellets 13.9 7 days Dry Hop 0.0
1 Galaxy Pellets 14.0 7 days Dry Hop 0.0
1 Columbus Pellets 13.1 7 days Dry Hop 0.0

Yeast and Friends

Amount (Milliters) Name
1 vial White Labs WLP001 California Ale

Misc

Amount Name Time
1 tablet Whirlfloc Tablet 15
1 tsp Yeast Nutrient (Wyeast) 10

Notes

Liquid Yeast Pitch – Stirplate StarterFirst Starter
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 108 grams
Starter Size: 1.1 litersSalt and Acid adjustments:
Mash Salts:
Gypsum: 12.0 gram
Mash Acid:
Lactic Acid: 4.0 ml @ 88 %
Sparge/Boil Salts:
Predicted Mash pH of: 5.40
Mash Ions (ppm):
Ca: 93.8 Mg: 3.0 Na: 21.0 Cl: 11.0 So: 232.0
mash in at 150 for 60 mins
ramp to 168 for 10 mins
cool to 66, pitch and ramp to 68F over 24 hours. hold for 2 weeks. rack to clean and purged fermenter. dry hop for 7 days. rack to clean and purged keg , carb to 2.5 volumes and serve.
Notes:
7/5/16 made a 1L starter of 001.  got really hot in shipping but seems OK w/ starter foaming normally.
7/6/16 normal brew day.  pitched @ 1pm.  bubbling slow and steady at 9pm.
7/7/16 nice 1″ kreusen and bubbling strong
7/10/16 kreusen dropped.  ~8 sec
7/11-16/16 ~12 sec apart bubbling
7/17/16 no bubbling, appears done
7/18/16 strange, now bubbling ~20 sec
7/19/16 ”
7/20/16 seems done
7/21/16 racked to clean purged carboy and dry hopped
FG 1.012 pH 4.29
excellent.  hop character is great.  clean.  malt is perfect.  very promising.  just a hint of booze and greenness.
7/22/16 swirled carboy to get hops down in solution, they were floating on top.  maybe should try putting in hops first then racking on top of them.
7/25/16 swirled carboy again to get hops down in solution
7/27/16 racked to serving keg
7/27/16 put on draft.  BAM!  that is tasty.  one big issue is it is SUPER hazy with yeast.  i used a screen on the end of the racking can to keep hops out but it sucked up a bunch of yeast.  i need to work that out.  other that appearance.  this beer is exactly how i want my ipas.
 
 

APA Central Coast Monterey 1

About to start my NHC run of beers so I wanted to get a quick hoppy beer done to have on tap while I’ve got a bunch of lagers napping.  I just listened to a Brewing Network Sunday Session where they talked about the Central Coast GABF Gold Winning American Pale Ale called Monterey.  Sounded pretty delicious so I thought I’d give it a shot.  Here is the recipe I put together based off the show discussion and modified for my system.

BrewDesign

Recipe Info

Beer Name: central coast monterey pale ale clone eBIAB 1
Style: American Pale Ale
 

Style

Original Gravity: 1.054
Final Gravity: 1.011
Color: 5.7
Alcohol: 5.6 %
Bitterness: 75.9 IBUs (i have to look at my code to see how this was calculated since my FWH number looks low below but i think i may have moved the decimal one place)

Brewery

Efficiency: 70
Attenuation: 80

Mash

Mash Fermentable Weight: 14.5 Pounds
Mash Thickness: 1.60 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 7.8 Gallons
Mash Volume: 8.96 Gallons
Strike Water Temp: 164.3 F
Mash Temp: 154 F

Boil

Kettle Gravity (start of boil): 1.046
Starting Boil Volume: 8.25
Boil Duration: 60 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 7.0

Fermentables

Weight (Lbs) % by Weight Name Yield SRM
9.5 65.5 Rahr Pale Malt; American (Rahr) 81.3 1.8
2.5 17.2 Weyermann Vienna Malt 79.0 3.4
1.25 8.6 Torrified Wheat 79.0 1.7
.5 3.4 Carastan 75.0 40.0
.75 5.2 Briess Carapils 74.0 1.3

Hops

Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
.1 Mosaic Pellets 12.7 60 First Wort 3.6
.6 Centennial Pellets 10.0 10 Boil 6.2
1 Galaxy Pellets 14.0 30 Whirlpool 15.2
.9 Mosaic Pellets 12.7 30 Whirlpool 12.4
.4 Centennial Pellets 10.0 3 days Dry Hop 0.0
1 Mosaic Pellets 12.7 3 days Dry Hop 0.0
1 Galaxy Pellets 14.0 3 days Dry Hop 0.0

Yeast and Friends

Amount (Milliters) Name
2 sachets US-05

Misc

Amount Name Time
1 tablet Whirlfloc Tablet 15
1 tsp Yeast Nutrient (Wyeast) 10

Notes

Salt and Acid adjustments:Mash Salts:
Gypsum: 8.0 gram
Calcium Chloride: 2.0 gram
Mash Acid:
Lactic Acid: 2.0 ml @ 88 %
Sparge/Boil Salts:
Predicted Mash pH of: 5.45
Mash Ions (ppm):
Ca: 77.7 Mg: 3.0 Na: 21.0 Cl: 39.3 So: 155.0
Boil Ions (ppm):
Ca: 77.7 Mg: 3.0 Na: 21.0 Cl: 39.3 So: 155.0
mash in at 154 for 60 mins
ramp to 168 for 10 mins
cool to 66, pitch and ramp to 68F over 24 hours. hold for 2 weeks. rack to clean and purged fermenter. dry hop for 3-4 days. rack to clean and purged keg and put in lagering fridge overnight. gelatin and let sit for 3-4 days. rack to clean and purged keg and carb and serve.

12-24-15 regular brew day and pitched @ 1pm
12-25-15 kreusen formed and steady bubbling
12-26-15 very strong bubbling and 1″ kreusen.  smells really good 🙂
12-27-15 steady bubbling but starting to slow a little
12-28-15 still kreusened but slowed to bubbling every 3 sec
12-29-15 ~9sec
12-30-15 ~20 sec
1-1-16 no bubbling
1-7-16 racked to clean carboy for dry hopping.  FG is 1.016 and pH is 4.21.  tastes super good and hop aroma is really nice even before dry hopping.  maybe a bit bitter for a pale ale but we’ll see how that comes out post gelatin and a bit of age.

Mosaic IPA 1

I have an upcoming birthday so I decided to brew a Bday beer for myself.  After kicking around different ideas I figured I should brew something that is popular but with a twist for me so I settled on an American IPA but a boatload of Mosaic hops late.  I also decided to make this my first Caramel/Crystal free IPA since it seems there is a general move away from these malts in IPAs on the West Coast.  Why not give it a whirl!  I recently moved so my eBIAB system is out of commission till I get an electrician scheduled so I brewed this on my old 3 vessel system.   Here is the recipe:

BrewDesign

Recipe Info

Beer Name: mosaic ipa
Style: American IPA
Date: 8-17-2015

Style

Original Gravity: 1.061
Final Gravity: 1.012
Color: 3.7
Alcohol: 6.3 %
Bitterness: 143.5 IBUs

Brewery

Efficiency: 80
Attenuation: 80

Mash

Mash Fermentable Weight: 15.125 Pounds
Mash Thickness: 1.5 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 5.67 Gallons
Mash Volume: 6.88 Gallons
Strike Water Temp: 163 F
Mash Temp: 150 F

Boil

Kettle Gravity (start of boil): 1.050
Starting Boil Volume: 9.0625
Boil Duration: 75 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 7.5

Fermentables

Weight (Lbs) % by Weight Name Yield SRM
7 46.3 Rahr Pale Malt; American (Rahr) 81.3 1.8
7 46.3 Simpsons Golden Promise 82.0 2.0
.75 5.0 Briess Carapils 74.0 1.3
.375 2.5 Weyermann Acidulated Malt 78.7 2.3

Hops

Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
1 Magnum Pellets 13.1 60 Boil 33.2
1 Columbus Pellets 15.2 15 Boil 19.1
4 Mosaic Pellets 11.7 30 Whirlpool 45.6
4 Mosaic Pellets 12.8 0 Dry Hop 0.0

Yeast and Friends

Amount (Milliters) Name
1 White Labs WLP001 California Ale

Misc

Amount Name Time
1 tablet Whirlfloc Tablet 15
1 tsp Yeast Nutrient (Wyeast) 10

Notes

Forced Carbonation
Keg Temperature: 42 F
Volumes of CO2: 2.5`
Set Keg Pressure to: 13.3 psi
Liquid Yeast Pitch – Stirplate Starter
First Starter
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 141 grams
Starter Size: 1.4 liters
Salt and Acid adjustments:
Mash Salts:
Gypsum: 12.0 gram -> i ended up doing 7g
Mash Acid:
Acidulated Malt: 6.0 oz
Sparge/Boil Salts:
Gypsum: 10.0 gram
Predicted Mash pH of: 5.46
Mash Ions (ppm):
Ca: 80.8 Mg: 3.0 Na: 21.0 Cl: 11.0 So: 200.8
Boil Ions (ppm):
Ca: 75.0 Mg: 3.0 Na: 21.0 Cl: 11.0 So: 186.9
9/2/15 made 1.5L starter
9/4/15 normal brewday on automated 3 vessel propane system outside 90+F.  cooled to 64F.  let sit for 20 min.  racked to fermenter and pitched at 68F @ 3pm.  10pm already steady bubbling.
9/5/15 nice 1 inch kreusen with strong bubbling
9/6/15 ditto
9/7/15 ditto.  smelliest fermenter ever!  started super dank and now more berry.
9/8/15 starting to slow just a hair
9/9/15 ~2 sec apart
9/10/15 kreusen dropped ~3 sec
9/11/15 ~5 sec
9/12/15 ~ 13 sec
9/13/15 ~15 sec
9/23/15 no bubbling
9/24/15 transferred to clean, purged carboy and dry hopped 2oz FG 1.014 pH 4.41
9/27/15 added other 2 oz
10/1/15 racked to keg and put in lagering fridge
10/2/15 added gelatin
10/7/15 racked to serving keg and force carbed
thoughts: fantastic beer.  nice and dry but not minerally.  this much mosaic may be a bit much. probably better mixed with other hops.  that said, they are delicious hops with a whole lot going on.  fantastic beer.  big fan of the grain bill and caramel malt is not missed.

Cream Ale eBIAB 1

Time for a new brew style?  Sure.  Cream Ale.  Why not 🙂  I looked at some NHC recipes and Brewing Classic Styles and settled on:

BrewDesign

Recipe Info

Beer Name: cream ale ebiab v1
Style: Cream Ale
Date: 5-3-2015

Style

Original Gravity: 1.049
Final Gravity: 1.010
Color: 3.2
Alcohol: 5.2 %
Bitterness: 19.1 IBUs

Brewery

Efficiency: 70
Attenuation: 80

Mash

Mash Fermentable Weight: 11.25 Pounds
Mash Thickness: 2.0 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 7.63 Gallons
Mash Volume: 8.53 Gallons
Strike Water Temp: 158.5 F
Mash Temp: 150 F

Boil

Kettle Gravity (start of boil): 1.039
Starting Boil Volume: 7.5625
Boil Duration: 75 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 6

Fermentables

Weight (Lbs) % by Weight Name Yield SRM
5 44.4 Weyermann Pilsner; German 80.0 1.8
4.75 42.2 Rahr Pale Malt; American (Rahr) 81.3 1.8
.5 4.4 Briess Flaked Maize 75.0 0.8
.75 6.7 Sugar, Corn (Dextrose) 99.0 0.0
.25 2.2 Weyermann Acidulated Malt 78.7 2.3

Hops

Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
.75 Liberty Pellets 5.2 60 Boil 13.6
.5 Liberty Pellets 5.2 20 Boil 5.5

Yeast and Friends

Amount (Milliters) Name
1 Wyeast Labs 1056 American Ale

Misc

Amount Name Time
1 Whirlfloc Tablet 15
1 tsp Yeast Nutrient (Wyeast) 10

Notes

Liquid Yeast Pitch – Stirplate Starter
First Starter
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 78 grams
Starter Size: 0.8 liters
salts:
mash:
4g gypsum
4g cc
predicted 5.4 pH brewersfriend
Pitch @ 64F and raise to 65F over 24 hours and hold through 2 weeks. Rack to keg and crash to 35F for 24 hours. Fine with gelatin and lager for 1 week. Then rack to clean keg and carbonate to 2.6 volumes.
Forced Carbonation
Keg Temperature: 41 F
Volumes of CO2: 2.6
Set Keg Pressure to: 13.9 psi
5/9/15 made .6L starter w/ 60g DME
5/11/15 brew day:
+ had to dilute wort b/c efficiency was 75% (a bit better than expected) and so had to up liberty bittering charge to 1 oz
otherwise normal brewday.  run to fermenter was a bit hazy but seems that some trub got in dip tube so maybe flush a bit first next time.  wort was very clear other than trub plug.  ran 4G into fermenter which left about 2.5 gallons in kettle about half of which was super trubby.  maybe point arm down while settling trub to keep junk out?
started at 7:30am and into fermenter at 12:30pm.  pitched starter at 64F and raised to 65F over 24 hours then held.
5/12/15 @ 8am nice kreusen and bubbling strongly
5/13/15 same
5/14/15 steady bubbling but starting to slow
5/17/15 ~1 sec apart
5/18/15 ~2 sec
5/19/15 ~5 sec
5/22/15 no bubbling
6/1/15 racked to keg FG 1.009 pH 4.1 a bit yeasty but clean.  boring 🙂  will be better fined and carbed hopefully
6/2/15 added gelatin after cooling in lagering fridge overnight.  1/2 tsp gelatin in 1/4 cup of filtered water microwaved to 180F
genessee cream ale comparison 6/16/15
appearance: genee is a bit more golden then mine which is straw.  genee had a bigger head.  similar retention but genee was a bit better
aroma: similar.  mine is a bit sweet & floral and genee is a bit more grainy and earthy but very similar
flavor: very similar.  genee is a tinge sweeter w/ a bit of fruitiness
mouthfeel.  very similar.  mine is a bit dryer and maybe a bit more carbonic.  genee is a bit sweeter and smoother.
overall impression: pretty darn close.  genee is about 1 SRM darker and  a little sweeter with a little less bite.
what to change?  maybe a tinge darker?  replace sugar with more pilsner malt.  maybe some carapils for head retention?  not sure i would change a whole lot.