Beer and Such

Madison Brown

zach — Sat, 04 Jul 2009 15:04:27 +0000

80 minute mash at 152 F, 160 F sparge for 6.5 gal at 1.052. Primary and secondary at roughly 65 F. Also entered into the Beehive Brewoff, this beer placed second in the American Ale category

Batch 1 of Madison Brown

Dates

Date Brewed:	13 Jun 2009	Date Racked:	20 Jun 2009
Date Packaged:	4 July 2009	Date Ready:	4 July 2009

Selected Style and BJCP Guidelines

10C-American Ale-American Brown Ale

Minimum OG:	1.045 SG	Maximum OG:	1.060 SG
Minimum FG:	1.010 SG	Maximum FG:	1.016 SG
Minimum IBU:	20 IBU	Maximum IBU:	40 IBU
Minimum Color:	18.0 SRM	Maximum Color:	35.0 SRM

Recipe Overview

Target Wort Volume Before Boil:	6.08 US gals	Actual Wort Volume Before Boil:	6.58 US gals
Target Wort Volume After Boil:	5.28 US gals	Actual Wort Volume After Boil:	5.15 US gals
Target Volume Transferred:	5.28 US gals	Actual Volume Transferred:	5.15 US gals
Target Volume At Pitching:	5.28 US gals	Actual Volume At Pitching:	5.50 US gals
Target Volume Of Finished Beer:	5.02 US gals	Actual Volume Of Finished Beer:	5.02 US gals
Target Pre-Boil Gravity:	1.052 SG	Actual Pre-Boil Gravity:	1.052 SG
Target OG:	1.060 SG	Actual OG:	1.054 SG
Target FG:	1.018 SG	Actual FG:	1.018 SG
Target Apparent Attenuation::	69.0 %	Actual Apparent Attenuation:	65.6 %
Target ABV:	5.6 %	Actual ABV:	4.8 %
Target ABW:	4.3 %	Actual ABW:	3.7 %
Target IBU (using Tinseth):	28.2 IBU	Actual IBU:	27.1 IBU
Target Color (using Morey):	22.0 SRM	Actual Color:	21.4 SRM
Target Mash Efficiency:	78.0 %	Actual Mash Efficiency:	84.8 %
Target Fermentation Temp:	60 degF	Actual Fermentation Temp:	60 degF

Fermentables

Ingredient	Amount	%	MCU	When
UK Maris Otter	9.00 lb	81.1 %	5.1	In Mash/Steeped
US Caramel 80L Malt	1.25 lb	11.3 %	18.9	In Mash/Steeped
US Flaked Barley	0.50 lb	4.5 %	0.1	In Mash/Steeped
US Chocolate Malt	0.25 lb	2.2 %	16.3	In Mash/Steeped
UK Black Malt	0.10 lb	0.9 %	10.0	In Mash/Steeped

Hops

Variety	Alpha	Amount	IBU	Form	When
UK Golding	5.5 %	1.00 oz	17.7	Bagged Pellet Hops	First Wort Hopped
US Liberty	5.4 %	1.00 oz	10.5	Bagged Pellet Hops	20 Min From End
US Willamette	4.6 %	1.00 oz	0.0	Bagged Pellet Hops	At turn off

Other Ingredients

Ingredient	Amount	When
Irish Moss	0.25 oz	In Boil

Yeast

Wyeast 1968-London ESB Ale

Water Profile

Target Profile:	No Water Profile Chosen
Mash pH:	5.2
pH Adjusted with:	Unadjusted

Total Calcium (ppm):	0	Total Magnesium (ppm):	0
Total Sodium (ppm):	0	Total Sulfate (ppm):	0
Total Chloride(ppm):	0	Total Bicarbonate (ppm):	0

Mash Schedule

Mash Type:	Full Mash
Schedule Name:	Single Step Infusion (68C/154F)

Step Type	Temperature	Duration
Rest at	154 degF	90

Mash Notes

Boil Notes

Fermentation Notes

Packaging Notes

Oquirrh (’Shining Mountain’) Pale Ale

zach — Sat, 06 Jun 2009 14:21:45 +0000

The second batch of Pale Ale turned out better than the first, and was my first successful all-grain batch. 60 minute mash at 154 F, sparge out at 170 F, for preboil SG of 1.057. This was judged at 28/50 at the Utah Beehive Brewoff. Notes included too high of sparge temp, slightly too high of fermentation temperature, and notes of oxidization. Will work on all those things, but it’s not too bad for a first all-grain, and I enjoyed it.

Batch 2 of Shining Mountain (’Oquirrh’) Pale Ale

Dates

Date Brewed:	7 Jun 2009	Date Racked:	13 Jun 2009
Date Packaged:	20 Jun 2009	Date Ready:	3 Jul 2009

Selected Style and BJCP Guidelines

10A-American Ale-American Pale Ale

Minimum OG:	1.045 SG	Maximum OG:	1.060 SG
Minimum FG:	1.010 SG	Maximum FG:	1.015 SG
Minimum IBU:	30 IBU	Maximum IBU:	45 IBU
Minimum Color:	5.0 SRM	Maximum Color:	14.0 SRM

Recipe Overview

Target Wort Volume Before Boil:	6.08 US gals	Actual Wort Volume Before Boil:	6.00 US gals
Target Wort Volume After Boil:	5.28 US gals	Actual Wort Volume After Boil:	5.30 US gals
Target Volume Transferred:	5.28 US gals	Actual Volume Transferred:	5.00 US gals
Target Volume At Pitching:	5.28 US gals	Actual Volume At Pitching:	5.25 US gals
Target Volume Of Finished Beer:	5.02 US gals	Actual Volume Of Finished Beer:	5.00 US gals
Target Pre-Boil Gravity:	1.054 SG	Actual Pre-Boil Gravity:	1.057 SG
Target OG:	1.062 SG	Actual OG:	1.054 SG
Target FG:	1.015 SG	Actual FG:	1.010 SG
Target Apparent Attenuation::	75.0 %	Actual Apparent Attenuation:	80.8 %
Target ABV:	6.3 %	Actual ABV:	5.8 %
Target ABW:	4.9 %	Actual ABW:	4.6 %
Target IBU (using Tinseth):	32.0 IBU	Actual IBU:	29.6 IBU
Target Color (using Morey):	11.1 SRM	Actual Color:	10.7 SRM
Target Mash Efficiency:	75.0 %	Actual Mash Efficiency:	78.1 %
Target Fermentation Temp:	65 degF	Actual Fermentation Temp:	69 degF

Fermentables

Ingredient	Amount	%	MCU	When
US 2-Row Malt	10.00 lb	83.3 %	3.4	In Mash/Steeped
US Caramel 40L Malt	2.00 lb	16.7 %	15.1	In Mash/Steeped

Hops

Variety	Alpha	Amount	IBU	Form	When
German Perle	7.5 %	1.00 oz	25.3	Bagged Pellet Hops	90 Min From End
US Cascade	5.4 %	0.80 oz	6.8	Bagged Pellet Hops	15 Min From End
US Cascade	5.4 %	1.20 oz	0.0	Bagged Pellet Hops	At turn off
US Cascade	5.4 %	1.00 oz	0.0	Bagged Pellet Hops	Dry-Hopped

Other Ingredients

Ingredient	Amount	When
Irish Moss	0.25 oz	In Boil

Yeast

Wyeast 1056-American Ale

Water Profile

Target Profile:	No Water Profile Chosen
Mash pH:	5.2
pH Adjusted with:	Unadjusted

Total Calcium (ppm):	0	Total Magnesium (ppm):	0
Total Sodium (ppm):	0	Total Sulfate (ppm):	0
Total Chloride(ppm):	0	Total Bicarbonate (ppm):	0

Mash Schedule

Mash Type:	Full Mash
Schedule Name:	Single Step Infusion (67C/152F)

Step Type	Temperature	Duration
Rest at	153 degF	60

Mash Notes

3.25 gal + grains at 159F, drops and hold at 153 for 60 min. Poured off 4 C until clear, and then poured off 2 gal. @ 135F (1.091@68F) Hold at 155F Added to grains at 128F 2 gal. @165F + 1 gal @ 175F => mash at 157F for 10 minutes. Run off total of 4.75 gal. @ 1.062 Added water to 5 gal total @ 1.055 3rd runoff, 2 gal 170F water for a few minutes, added 1 gal of this to boil for total of 6 gal even @ 1.057. A little high but my efficiency estimate was conservative for first AG batch.

Boil Notes

Boiled for 60 minutes on stove, propane burner was broken. After boil added 0.25 gal H20 for total of 5.25

Fermentation Notes

Pitched 2 packages of Wyeast 1056 - one that was previously activated and kept in fridge for 2 weeks, and one that I accidently popped while activating.

Packaging Notes

Bière de Mai

zach — Sun, 10 May 2009 16:55:44 +0000

In the same line as a Saison, Bière de Garde (fr. beer to guard, beer to keep) was traditionally brewed as a stronger ale in the north of France during early spring, only to be stored for a period of time (hence the name) and consumed in the fall. Typically much higher alcohol content than a traditional Saison, a Bière de Garde can be darker and more varied in color as well. This recipe is modeled on the New Belgian Biere de Mars, which has a brilliant orange hue and hints of lemon and fruit. This beer was at one point a seasonal brew, it is now part of their newish “Lips of Faith” line.
Drawing from Biere de Mars, Bière de Mai includes white wheat and flaked oats as well as the traditional Vienna, Munich, and pale malts. The fruity character is complimented with Cascade and Cluster hops.

Bière de Mai has a darker orange color, complex malty flavor, and is slightly hopped for a beer of this alcohol and malt level. The inclusion of sweet orange peel and chopped fresh lemon (with peel) adds to the expression of the fruity character. I tried to track down some lemon verbena to add to the boil as well, but the lemon will have to do. With proper aging, the beer should be well rounded, but will still be somewhat dominated by the warming alcohol, weighing in somewhere around 9.5% ABW.

Bière de Mai

Grains

2.0 lb Weyermann Organic Vienna
1.5 lb DWC Caramunich
1.0 lb Flaked Oats
1.0 lb Weyermann Organic White Wheat
1.25 lb DWC Belgian Aromatic

Extract

6 lb Briess Golden Light DME

Hops

1.0 oz US Cluster - 7.6 % alpha - 90 Min From End
0.5 oz US Cascade - 5.4 % alpha - 30 Min From End
0.25 oz US Cascade - 5.4 % alpha - 15 Min From End
0.25 oz US Cascade - 5.4 % alpha - 0 Min From End

Yeast

Wyeast 1214 - Belgian

Other

1 T irish moss
1 Whole Lemon, chopped with peel (15 min)
0.25 oz Sweet Orange Peel (15min)

Brewing Stats

Brewed May 9, 2009

Steeped grains sans grain sack for 90 min at 155°F in 3 gal. water
No adjustment for water, all tasty tap water.
No mash-out

1st Sparge: 3 gal 168°F (over 80 minutes)
Pre-Boil Volume: 7.5 gal
Pre-Boil S.G.: 1.036
pH: n/a
Boil Duration: 90 min
Post-Boil Volume: 5.5 gal
Additional Water: n/a

Approx IBU (Tinseth): 27.9

OG: 1.092!
Ferment Temperature: 65°F

FG:
ABW:
ABV:

Full Brewing Stats

Bière de Mai

Selected Style and BJCP Guidelines

16D-Belgian And French Ale-Biere de Garde

Minimum OG:	1.060 SG	Maximum OG:	1.080 SG
Minimum FG:	1.008 SG	Maximum FG:	1.016 SG
Minimum IBU:	18 IBU	Maximum IBU:	28 IBU
Minimum Color:	6.0 SRM	Maximum Color:	19.0 SRM

Recipe Overview

Wort Volume Before Boil:	6.08 US gals	Wort Volume After Boil:	5.28 US gals
Volume Transferred:	5.28 US gals	Water Added To Fermenter:	0.00 US gals
Volume At Pitching:	5.28 US gals	Volume Of Finished Beer:	5.02 US gals
Expected Pre-Boil Gravity:	1.036 SG	Expected OG:	1.092 SG
Expected FG:	1.023 SG	Apparent Attenuation:	74.0 %
Expected ABV:	9.4 %	Expected ABW:	7.3 %
Expected IBU (using Tinseth):	27.9 IBU	Expected Color (using Morey):	12.2 SRM
BU:GU ratio:	0.30	Approx Color:
Mash Efficiency:	88.0 %
Boil Duration:	90.0 mins
Fermentation Temperature:	64 degF

Fermentables

Ingredient	Amount	%	MCU	When
German Vienna Malt	2.00 lb	15.7 %	1.3	In Mash/Steeped
German CaraMunich I	1.50 lb	11.8 %	9.9	In Mash/Steeped
Belgian Aromatic Malt	1.25 lb	9.8 %	4.5	In Mash/Steeped
US Flaked Oats	1.00 lb	7.8 %	0.6	In Mash/Steeped
US White Wheat Malt	1.00 lb	7.8 %	0.5	In Mash/Steeped
Extract - Golden Light Dried Extract	6.00 lb	47.1 %	4.5	Start Of Boil

Hops

Variety	Alpha	Amount	IBU	Form	When
US Cluster	7.9 %	1.00 oz	21.1	Bagged Pellet Hops	90 Min From End
US Cascade	5.4 %	0.50 oz	5.2	Bagged Pellet Hops	30 Min From End
US Cascade	5.4 %	0.25 oz	1.7	Bagged Pellet Hops	15 Min From End
US Cascade	5.4 %	0.25 oz	0.0	Bagged Pellet Hops	At turn off

Other Ingredients

Ingredient	Amount	When
Lemon Peel, Fresh Grated	8.00 oz	In Boil
Orange Peel, Sweet	0.25 oz	In Boil
Irish Moss	0.15 oz	In Boil

Yeast

Wyeast 1214-Belgian Ale

Water Profile

Target Profile:	No Water Profile Chosen
Mash pH:	5.2
pH Adjusted with:	Unadjusted

Total Calcium (ppm):	0	Total Magnesium (ppm):	0
Total Sodium (ppm):	0	Total Sulfate (ppm):	0
Total Chloride(ppm):	0	Total Bicarbonate (ppm):	0

Mash Schedule

Mash Type:	Extract with Mini-mash
Schedule Name:	Single Step Infusion (68C/154F)

Step Type	Temperature	Duration
Rest at	154 degF	90

Recipe Notes

Total Price $52.46

Kung Fu Kölsch

zach — Mon, 27 Apr 2009 03:48:06 +0000

Although not necessarily my favorite beer variety, Kölsch is a style that I have not tried before, and the clear, bright beer is perfect for mid-spring. Originating in Cologne, Germany on the banks of the Rhine, Kölsch is top fermented in warmer temperatures then lagered in the secondary. The beer is slightly hoppy and tends to have a unique tartness; its fermenting method and lightness put it in direct competition with the Altbiers brewed in northern Germany. Perhaps because of its lightness, Kölsch was traditionally more appropriate for women to drink, thus much of the culture in Kölsch beer halls focuses on inclusion across sexes and economic groups. Karl Marx once noted that the revolution would not work in Cologne, as all the bosses drank [Kölsch] with the workers.

The local Kölsch beer - Uinta Brewing Company’s Solstice Kölsch Ale - is typically my beer of last choice if anything else is available, so we will see how this turns out. We will lager the beer for 2-3 weeks, dropping the beer from a fermenting temperature of 55°F down to ~45°F over a period of several days. And it’s organic to boot - how do you like that, Karl?

Kung Fu Kölsch

Grains

2.0 lb Weyermann Organic Pilsner
1.0 lb Weyermann Organic Wheat
1.0 lb Gambrinus Organic Pale

Extract

3 lb Briess Pilsen DME

Hops

1.0 oz US Sterling - 6.0 % alpha - 90 Min From End
1.0 oz Hallertauer - 2.4 % alpha - 15 Min From End

Yeast

Wyeast 2565 - Kolsch

Other

1 T irish moss

Brewing Stats

Brewed April 19, 2009

Steeped grains sans grain sack for 90 min at 155°F in 3 gal. water
No adjustment for water, all tasty tap water.
No mash-out

1st Sparge: 3 gal 168°F (over 40 minutes)
Pre-Boil Volume: 5.5 gal
Pre-Boil S.G.: 1.024
pH: 6.55
Boil Duration: 70 min
Post-Boil Volume: 4.5 gal
Additional Water: 0.5 gal cold

Approx IBU (Tinseth): 27.8

OG: 1.052
Ferment Temperature: 55°F

FG:1.012
ABW: 4.2%
ABV: 5.4%

Secondary: Lager at ~45°F for 2-3 weeks

* A bit high on the pre-boil S.G. - probably over what the typical Kölsch would be.

* The hops I wanted has a lower alpha content than desired, but still within the standards for this type of beer.

Full Stats

Kung Fu Kolsch

Selected Style and BJCP Guidelines

6C-Light Hybrid Beer-Kolsch

Minimum OG:	1.044 SG	Maximum OG:	1.050 SG
Minimum FG:	1.007 SG	Maximum FG:	1.011 SG
Minimum IBU:	20 IBU	Maximum IBU:	30 IBU
Minimum Color:	3.5 SRM	Maximum Color:	5.0 SRM

Recipe Overview

Wort Volume Before Boil:	5.50 US gals	Wort Volume After Boil:	4.50 US gals
Volume Transferred:	4.50 US gals	Water Added To Fermenter:	0.50 US gals
Volume At Pitching:	5.00 US gals	Volume Of Finished Beer:	5.02 US gals
Expected Pre-Boil Gravity:	1.023 SG	Expected OG:	1.052 SG
Expected FG:	1.012 SG	Apparent Attenuation:	77.0 %
Expected ABV:	5.4 %	Expected ABW:	4.2 %
Expected IBU (using Tinseth):	27.8 IBU	Expected Color (using Morey):	3.2 SRM
BU:GU ratio:	0.53	Approx Color:
Mash Efficiency:	86.0 %
Boil Duration:	90.0 mins
Fermentation Temperature:	60 degF

Fermentables

Ingredient	Amount	%	MCU	When
German Pilsner Malt	2.00 lb	28.6 %	0.5	In Mash/Steeped
US 2-Row Malt	1.00 lb	14.3 %	0.4	In Mash/Steeped
German Wheat Malt	1.00 lb	14.3 %	0.3	In Mash/Steeped
Extract - Light Dried Malt Extract	3.00 lb	42.9 %	1.8	Start Of Boil

Hops

Variety	Alpha	Amount	IBU	Form	When
US Sterling	6.0 %	1.00 oz	22.7	Bagged Pellet Hops	90 Min From End
German Hallertauer Hersbrucker	2.4 %	1.00 oz	5.1	Bagged Pellet Hops	20 Min From End

Other Ingredients

Ingredient	Amount	When
Irish Moss	0.50 oz	In Mash

Yeast

Wyeast 2565-Kolsch

Water Profile

Target Profile:	No Water Profile Chosen
Mash pH:	5.2
pH Adjusted with:	Unadjusted

Total Calcium (ppm):	0	Total Magnesium (ppm):	0
Total Sodium (ppm):	0	Total Sulfate (ppm):	0
Total Chloride(ppm):	0	Total Bicarbonate (ppm):	0

Mash Schedule

Mash Type:	Extract with Mini-mash
Schedule Name:	Single Step Infusion (68C/154F) w/Mash-Out

Step Type	Temperature	Duration
Rest at	154 degF	60
Raise to and Mash out at	171 degF	10

Recipe Notes

Weyermann Organic Pilsner 2@2.00 Weyermann Organic Wheat 1@1.85 Gambrinus Organic Pale 1@1.85 Hallertauer 2.40 Sterling 2.30 Wyest Kolsch 6.50 Briess Pilsen DME 3lb = 11.25 total with tax 32.57 .68$/12oz 4.07/6pack

Forbidden Belgian Wit

zach — Mon, 20 Apr 2009 12:56:20 +0000

A slightly darker Belgian Wit, using Wyeast 3463 - Forbidden Fruit.

Forbidden Belgian Wit

Grains

1.5 lb US 2-Row Malt
1.0 lb US Flaked Soft Red Wheat
0.5 lb US Flaked Oats
0.25 lb Belgian Aromatic Malt

Extract

4 lb Light LME
1 lb Bavarian Wheat DME

Hops

0.75 oz UK Fuggle - 4.5 % alpha - 60 Min From End
0.50 oz UK Fuggle - 4.5 % alpha - 15 Min From End
0.50 oz US Cascade 4.5 % alpha - 0 Min

Yeast

Wyeast 3463-Forbidden Fruit

Other

1 oz Sweet Orange Peel
0.25 oz Crushed Coriander seeds
1 T irish moss

Brewing Stats

Brewed April 4, 2009

Steeped grains sans grain sack for 90 min at 158°F in 3 gal. water
No adjustment for water, all tasty tap water.

1st Sparge: 3 gal cold water
Pre-Boil Volume: 6 gal
Boil Duration: 70 min
Post-Boil Volume: 5 gal

Approx IBU (Tinseth): 15.7

OG: 1.049
Ferment Temperature: 65°F

FG:1.012
ABW: 3.8%
ABV: 4.9%

Overland India Pale Ale

zach — Mon, 06 Apr 2009 13:43:37 +0000

To celebrate the “arrival” of spring - five feet of new snow in the mountains while the tulips begin to bud down in town - we put together an IPA with an inventive hop schedule. After playing around with a new kegging setup including a Blichmann BeerGun (which still takes some work to figure out), we were able to bottle about half of the carbonated Red Notebook Rot Weiss. The rest was lost as we continue to control foam, poured straight from the keg, or discarded due to an unknown threadlike growth on the top in the secondary. So no new equipment for the IPA, save a bucket with 1/8″ holes drilled in the bottom, used for a lauter tun for the partial mash recipe we did at the same time.

Overland India Pale Ale

Grains

1lb Belgian Caramel Vienna LME

Extract

1 lb Muntons Light DME
6 lb Coopers Light LME

Hops

1 oz CTZ (Columbus, Tomahawk, Zeus) - 13.7% alpha - 70 min
1 oz Chinook - 12.4% alpha - 10 min
1 oz Amarillo - 9.3% alpha - 5 min

Yeast

Wyeast American Ale Yeast

Other

1 T irish moss

Brewing Stats

Brewed April 4, 2009

Steeped grains sans grain sack for 60 min at 158°F in 3 gal. water
No adjustment for water, all tasty tap water.

1st Sparge: 3 gal cold water
Pre-Boil Volume: 6 gal
Boil Duration: 70 min
Post-Boil Volume: 5 gal

AAUs: 35.4
Approx IBU (25% utilization): 109

OG: 1.054
Ferment Temperature: 65 - 68°F

Rack Date: 4/14/09
FG:1.010
ABW: 6.0%
ABV: 7.602%

Cost: $35.15 - $.73 / 12 oz - $4.39 / 6 pack

Red Notebook Rot Weiss

zach — Wed, 18 Feb 2009 02:58:49 +0000

To celebrate the 200th Birthday of Charles Darwin, we introduce our Red Notebook Rot Weiss (Red Wheat). Darwin’s Red Notebook was one of the notebooks he carried with him on the H.M.S. Beagle, and contains Darwin’s first recorded evolutionary statements. The Red Notebook provided the initial outline of his thoughts that would later in his ‘B’ through ‘M’ notebooks.

The Red Notebook Rot Weiss, a wheat ale made potent with the addition of rye, Carawheat, and red wheat malts, is tough enough to stand up to the antagonizing of ID zealots. Enjoy.

Technical Specs

Partial Mash, 2.5 gal H20 at 160 degrees F down to 150 for 45 minutes, sparge with 8 qts. 170 degree H20. 1 t Irish moss added at end of boil, cooled, and combined with cold water to make 5 gal. Oxygen added, and yeast pitched.