Category Archives: Other

HOPPY GOLDEN 3V CONICAL v1

November 25, 2019 hommel Leave a comment

Well, what is one to do with a whole metric crap ton of left over ingredients after a 7 beer NHC run? A total hodge podge high alcohol boozer of a hot mess of course!!!!!! I cleared out the grain bins and the freezer of all hops and what came out was drinkable! That said, don’t make this beer 🙂

Recipe Info
Recipe: hoppy golden v1
Style: American IPA 21A BJCP 2015
Date: 06-08-2019

	Recipe	Guideline Min	Guideline Max
OG	1.075	1.056	1.070
FG	1.016	1.008	1.014
Color	5.9	6.0	14.0
ABV	7.6	5.5	7.5
IBU	59.0	40.0	70.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 26.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 10.28 G
Volume: 12.4 G
Temp: 152.0 F

Boil Info
Kettle Gravity: 1.065
Predicted Mash Run-off: 7.9 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
8.500 Lb	32.0 %	Pilsen (Dingemans)	81.0	1.6
6.500 Lb	25.0 %	Vienna Malt (Weyermann)	79.0	3.4
6.000 Lb	23.0 %	2-row Pale Malt (Briess)	80.5	3.0
5.500 Lb	21.0 %	Maris Otter (Crisp)	82.0	3.0

Hops

Weight	Name	AAU	Time	Use	IBUs
1.0 Oz	Northern Brewer (DE)	9.4	60 mins	Boil	17.0
1.0 Oz	Centennial	10.0	30 mins	Boil	14.0
1.0 Oz	Cascade	6.2	30 mins	Boil	8.0
2.0 Oz	Centennial	10.0	10 mins	Boil	13.0
2.0 Oz	Cascade	6.2	10 mins	Boil	8.0
2.5 Oz	Centennial	10.0	4.0 days	Dry Hop	0.0
2.5 Oz	Cascade	6.2	4.0 days	Dry Hop	0.0

Yeast

Amount	Name
1.000 unit	House Imperial A01

Misc

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

Water
Predicted Mash Ph: 5.46

	Ca	Mg	Na	Cl	So	Bicarbonate
Water	7	3	21	30	24	30
Mash	66	3	21	30	164	30
Sparge	74	3	21	30	185	30
Final	115	5	35	51	289	51
Target	75	0	0	0	200	0

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

Mash Water Adjustments
Gypsum: 10.0 g
Lactic Acid: 7.0 ml @ 88.000 %

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: 6.0 g

Notes

Ferment 2 weeks at 68f

7/1/19 made 1L starter w 2B cell pitch of imperial yeast A01 house
7/3/19 normal 3V + conical brewday. no issues.
pitched a decanted starter @ 1:30pm
@10pm steady slow bubbling
7/4/19 rippin’. bumped up to 68F
7/5/19 still rippin’
7/6/19 slow steady bubbling
7/7/19 no bubbling
7/9/19 ~4 sec
7/10/19 ~6 sec
7/11/19 ~8 sec
7/12/19 no bubbling
7/17/19 took sample before pulling yeast
FG – 1.012 !!! wow, ~8% ABV
definitely noting booze but not hot. nice esters
from yeast and nice bitterness & hop flavor
collected ~500mL of yeast
added 5oz of dry hops
7/21/19 cold crashed to 35F under CO2
7/27/19 dropped cone twice & racking arm cleared
finally pretty clear. racked to keg.
a little under 5 gallons so maybe 0.5 gallon more for dry hop beers
7/31/19 on draft

Fruited Berliner Weisse 3V 1

February 1, 2017 hommel 2 Comments

NHC Beer #7! All done for now! Hopefully some beers will get to final round so I have some rebrews! I’m not a huge fruit beer fan but I decided to enter this category this year so I may as well make a style I like 🙂 I really like the new Florida Weisse trend, especially the ones I had while in Tampa at Cigar City. My first attempt was a Raspberry BW that I thought was great but did not do well in competition with all judges saying it was too fruit forward (0.75 LB / Gallon of Oregon Fruit Raspberry Puree). While working on some funky / sour beer stuff I saw mention of “Perfect Puree” out of Napa, CA so I decided to give them a try. I bought a blend from them and Guava. I was going to use the blend but noticed it was sugar blended with fruit juice. Maybe it would be fine but the Guava was Guava puree with just a little sugar so I went that route. I also backed it down a bit to 0.5Lb / Gallon. The puree is pretty intense but we’ll see how that turns out. Otherwise I used the same kettle sour process I have used in the past for Berliner Weisse.

Recipe Info
Recipe: fruited bw 3v 1
Style: Berliner Weisse 23A BJCP 2015
Date: 01-14-2017

	Recipe	Guideline Min	Guideline Max
OG	1.030	1.028	1.032
FG	1.006	1.003	1.006
Color	3.0	2.0	3.0
ABV	3.1	2.8	3.8
IBU	0.0	3.0	8.0

Brewery Info
Efficiency: 73 %
Attenuation: 80 %

Mash Info
Weight: 7.0 Lbs
Thickness: 1.5 Qt per Lb
Deadspace: 2.0 G
Strikewater: 4.63 G
Volume: 5.19 G
Temp: 125.0 F

Boil Info
Kettle Gravity: 1.024
Predicted Mash Run-off: 4.0 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
4.000 Lb	57.0 %	Wheat Malt, White (Weyermann)	85.0	3.2
3.000 Lb	43.0 %	Pilsner (Weyermann)	80.0	1.8

Hops

Weight

Name

AAU

Time

Use

IBUs

Yeast

Amount	Name
1.000 unit	Lactobacillus Blend Omega OYL-605
2.000 units	lalvin ec1118 lalvin ec1118

Misc

Amount	Name	Time	Use
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	116	3	21	204	24	46
Sparge	7	3	21	11	24	46
Final	85	4	28	149	32	62
Target	75	0	0	0	0	0

Mash Water
Total Water Treated: 4.625 G
Percent RO / Distlled: 0 %
Water Used: 4.625 G

Mash Water Adjustments
Calcium Chloride: 7.0 g
Lactic Acid: 3.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 4.250 G
Percent RO / Distlled: 0 %
Water Used: 4.250 G

Sparge Water Adjustments

Notes
125f 10 mins
146f 30 mins
158f 30 mins
168f 10 mins

Boil 30 mins

Chill to 95f
Pitch lacto and hold at 90f for 24 hrs

Boil for 30 mins

Cool to 70 and pitch yeast and hold

When ferment slows add 0.5 lb per gallon of fruit puree

Bottle after total of 2 weeks

Carb to 3.25 volumes

1/23/17 normal kettle sour brew day. pitched lacto blend @ noon @ 95F and element in kettle set to 90F. flush head space with CO2. no starter.
1/24/17 1:45 the next day pH = 2.75 !!!! Holy cow. Hoping my pH meter is off a bit. did not recalibrate from the day before. clean sour. no off flavors. gonna roll with it and see how it goes.
bought a Total Acid Titration kit and test seemed to say ~0.5% TA Tartaric which is ~0.6% Lactic. So i’m thinking my pH meter is off since that is in the range of TA for a BW and for 2.75 the TA would be higher. Finished brew with boil and chill and pitching yeast.
1/25/17 no activity
@5pm no activity WORRIED
@9pm IT’S ALIVE!!! thin kreusen and slow bubbling. fingers crossed.
1/26/17 what a difference a day makes. nice big kreusen and strong steady bubbling
1/27/17 kreusen started to drop and bubbling slowed.

1/28/19 ~2 sec
1/29/17 added 30oz can of Perfect Puree Guava. About an hour later fermentation was kicked back up.
1/20/17 overnight it fermented hard but down to a slow bubble ~45sec by 5pm
1/31/17 no bubbling
2/7/17 racked to keg to gelatin FG 1.008
2/11/17 recalibrated pH meter 2.71 . Holy crap!
redid TA test 11mL so .11% for tartaric or .12% lactic. plenty o’ acid!!!
2/20/17 bottling day. pretty hazy but fairly clear. 3.4 gallons @ 70F. targetting 3.5 vol = 138g of table sugar. bottling 24 bottles.

Raspberry Berliner Weisse eBIAB 1

November 15, 2016 hommel Leave a comment

The last of 12 beers for the Skirmish in the Triad!!! Whoa. My brewing muscles are tired! This is also a new beer I want to brew for NHC so I’m excited to see how it goes. The base beer is the Berliner Weisse I’ve brewed many many times and now have a process I like and then just adding Oregon Fruit Raspberry Puree post primary fermentation. So, my BW process is pretty standard kettle sour technique. I mash, run off and then boil for 30 mins. I then chill to 90F and pitch an Omega Lacto Blend. This stuff is the bomb! After all my different experiments this is the one I have settled on. It sours FAST, is very clean and doesn’t drop the gravity at all. After 24 hrs I’m usually down around 3.4 which is a good level by my tasted. I then boil for 30 more minutes and follow a standard process from there. For this beer I’ll wait till fermenation ends and then add 3 lbs of raspberry puree which should be about 0.75 lbs per gallon since it’s going into a 4 gallon batch.

Recipe Info

Recipe: berliner weisse raspberry
Style: Berliner Weisse 23A BJCP 2015
Date: 09-14-2016

	Recipe	Guideline Min	Guideline Max
OG	1.030	1.028	1.032
FG	1.006	1.003	1.006
Color	2.6	2.0	3.0
ABV	3.1	2.8	3.8
IBU	0.0	3.0	8.0

Brewery Info

Efficiency: 72 %
Attenuation: 80 %

Mash Info

Weight: 7.0 Lbs
Thickness: 3.4 Qt per Lb
Deadspace: 2.5 G
Strikewater: 8.45 G
Volume: 9.01 G
Temp: 125.0 F

Boil Info

Kettle Gravity: 1.025
Predicted Mash Run-off: 7.82 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
4.000 Lb	57.0 %	Pilsen (BestMälz)	78.3	1.5
3.000 Lb	43.0 %	Wheat Malt; White (Rahr)	88.0	2.8

Hops

Weight

Name

AAU

Time

Use

IBUs

Yeast

Amount	Name
2.000 units	lalvin ec-1118 DCL/Fermentis ev-1118
1.000 unit	Lactobacillus Blend Omega OYL-605

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	67	3	21	117	24	46
Sparge	0	0	0	0	0	0
Final	87	4	27	152	31	60
Target	75	0	0	0	0	0

Mash Water

Total Water Treated: 8.450 G
Percent RO / Distlled: 0 %
Water Used: 8.450 G

Mash Water Adjustments

Calcium Chloride: 7.0 g
Lactic Acid: 4.0 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

125f 10 mins
146f 30 mins
158f 30 mins
168f 10 mins

Boil 30 mins
Chill to 85f
Pitch lacto and hold at 85f for 24 hrs
Boil 30 mins
Cool to 70 and pitch yeast lavlin ec1118 and hold
When ferment slows add 0.5 lb per gallon of raspberry puree
Bottle after total of 2 weeks
Carb to 3.25 volumes

9/25/16 brewed, boiled 30 mins, cooled to 90f and pitched lacto.
at 24 hrs down to 3.4. tasting clean and good.
9/26/16 boiled again for 30 mins
cooled to 70F and pitched yeast.
no scorching. element very clean.
9/27/16 8am no kreusen. very slow bubbling
noon 1/4″ kreusen and steady bubbling
9/29/16 still kreusened with slow steady bubbling
10/1/16 added 3lbs of raspberry puree
10/9/16 racked bw to gelatin keg. had trouble with hop sack as filter so used metal filter and it worked really well.
FG 1.012 pH 3.41
clean. really nice fruit character. good level of acidity. super hazy. very promising.
10/14/16 bottled 3.75 gallons -> 30 bottles
72F, 3.25 volumes = 139g of table sugar
reyeasted with a half a pack of EC-1118

I entered this in the skirmish and it didn’t do very well but the complaint was the fruit was too prominent. i’m curious to see how this does in the next competition b/c I feel like this beer turned out awesome and i’ve gotten more compliments from friends on this beer than any other this year. here are the skirmish comments: