Tag: Brewing

Quandry

I really want to brew a kölsch but I already have a cream ale that is ready to keg, carbonate, and drink. I also have on hand the ingredients to brew another dubbel and I should get around to using those ingredients soon.

But I have my brain set on drinking a kölsch right now.

Brew day report

Brewing Steps: 2013B06 Enlightened Wit
Witbier
Type: All Grain Date: 11/03/2013
Batch Size
(fermenter): 5.00 gal		 Brewer: Nick Hansen
Boil Size: 7.37 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler (10 Gal/37.8 L) – All Grain
Final Bottling Volume: 4.25 gal Brewhouse Efficiency: 72.00
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:

Prepare for Brewing
 

Create a yeast starter with 2.00 qt of wort
  Clean and Prepare Brewing Equipment
  Total Water Needed: 9.31 gal
 

Mash or Steep Grains
 
Mash Ingredients


Amt
Name
Type
#
%/IBU
4 lbs 8.0 oz Wheat, Torrified (1.7 SRM) Grain 1 47.4 %
3 lbs Maris Otter (Crisp) (4.0 SRM) Grain 2 31.6 %
1 lbs 8.0 oz White Wheat Malt (2.4 SRM) Grain 3 15.8 %
8.0 oz Oats, Flaked (Briess) (1.4 SRM) Grain 4 5.3 %
 
Mash Steps


Name
Description
Step Temperature
Step Time
Protein Rest Add 7.00 qt of water at 138.0 F 122.0 F 30 min
Saccharification Add 7.60 qt of water at 177.9 F 148.0 F 30 min
Mash Out Add 8.55 qt of water at 206.2 F 168.0 F 10 min
  Batch sparge x2 with 1.75 gal water at 168.0 F

Boil Wort
  Add water to achieve boil volume of 7.37 gal
  Estimated pre-boil gravity is 1.042 SG
 
Boil Ingredients


Amt
Name
Type
#
%/IBU
0.49 oz Goldings, East Kent [7.20 %] – Boil 60.0 min Hop 5 12.0 IBUs
1.00 oz Coriander Seed (Boil 5.0 mins) Spice 6 –
1.00 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 7 –
2.00 oz Buddha's Hand (Boil 0.0 mins) Spice 8 –
 
  Estimated Post Boil Vol: 6.24 gal and Est Post Boil Gravity: 1.051 SG

Cool and Prepare Fermentation
  Cool wort to fermentation temperature
  Transfer wort to fermenter
  Add water to achieve final volume of 5.00 gal
 
Fermentation Ingredients


Amt
Name
Type
#
%/IBU
1.0 pkg Belgian Witbier (Wyeast Labs #3944) [124.21 ml] Yeast 9 –
  Measure Actual Original Gravity 1.051     (Target: 1.051 SG)
  Measure Actual Batch Volume _5.75 gal     (Target: 5.00 gal)
Fermentation
  11/03/2013 – Primary Fermentation (14.00 days at 67.0 F ending at 67.0 F)
 
 
  Dry Hop and Prepare for Bottling/Kegging
  Measure Final Gravity: _________  (Estimate: 1.009 SG)
  Date Bottled/Kegged: 11/17/2013 – Carbonation: Keg with 14.95 PSI
  Age beer for 30.00 days at 65.0 F
  12/17/2013 – Drink and enjoy!
Notes
* Missed under on protein rest. Target: 122F, Actual: 118.3F
* Missed over on sac rest. Target: 148F, Actual: 152.3F
* Lauter after mash out stuck, moved on to first batch sparge after adding rmore rice hulls
* First batch sparge stuck. Stirred and lautered for another gallon. Stuck again. Added more rice hulls
* Second sparge sticky until hole in grain bed formed. Stirred and re-lautered. Slow but consistent.
* Total sparge time ~90 minutes

Created with BeerSmith

Winter project

Instead of washing yeast, I think this [1] is totally the way to go. Better control up front and gets one step closer to “real” brewery operations. Spreading the $10.99 (retail) cost of a yeast strain across half a dozen brews gets it down into the realm of negligible.

I need to find me a Walter White character to hook me up with all of the lab goodies.

[1] http://www.homebrewtalk.com/f163/slanting-yeast-133103/

Brew report

And here’s today’s brew report:

Brewing Steps: 2013B05 Council Tucky 8
Belgian Dark Strong Ale
Type: All Grain Date: 10/27/2013
Batch Size
(fermenter): 5.00 gal		 Brewer: Nick Hansen
Boil Size: 6.52 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) – All Grain
Final Bottling Volume: 4.60 gal Brewhouse Efficiency: 72.00
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:

Prepare for Brewing
 

Create a yeast starter with 3.30 qt of wort
  Clean and Prepare Brewing Equipment
  Total Water Needed: 8.69 gal
 

Mash or Steep Grains
 
Mash Ingredients


Amt
Name
Type
#
%/IBU
13 lbs 12.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 79.6 %
1 lbs Caramunich I (Weyermann) (51.0 SRM) Grain 2 5.8 %
10.3 oz Corn, Flaked (1.3 SRM) Grain 3 3.7 %
4.0 oz Carafa Special I (Weyermann) (320.0 SRM) Grain 4 1.4 %
4.0 oz Special B Malt (180.0 SRM) Grain 5 1.4 %
2.0 oz Munich Light 10L (Gambrinus) (11.0 SRM) Grain 6 0.7 %
 
Mash Steps


Name
Description
Step Temperature
Step Time
Mash In Add 20.02 qt of water at 170.0 F 156.0 F 45 min
  Batch sparge with 2 steps (0.30gal, 3.39gal) of 168.0 F water

Boil Wort
  Add water to achieve boil volume of 6.52 gal
  Estimated pre-boil gravity is 1.082 SG
 
Boil Ingredients


Amt
Name
Type
#
%/IBU
1 lbs 4.0 oz Candi Sugar, Amber (75.0 SRM) Sugar 7 7.2 %
1.00 oz Saaz [3.83 %] – Boil 60.0 min Hop 8 9.5 IBUs
0.50 oz Goldings, East Kent [5.00 %] – Boil 60.0 min Hop 9 6.2 IBUs
0.50 oz Hallertauer Hersbrucker [4.30 %] – Boil 30.0 min Hop 10 4.1 IBUs
0.50 oz Hallertauer Hersbrucker [4.30 %] – Boil 5.0 min Hop 11 1.1 IBUs
0.38 oz Coriander Seed (Boil 5.0 mins) Spice 12 –
 
  Estimated Post Boil Vol: 5.98 gal and Est Post Boil Gravity: 1.093 SG

Cool and Prepare Fermentation
  Cool wort to fermentation temperature
  Transfer wort to fermenter
  Add water to achieve final volume of 5.00 gal
 
Fermentation Ingredients


Amt
Name
Type
#
%/IBU
1.0 pkg Belgian Dark Ale (Wyeast Labs #3822) Yeast 13 –
  Measure Actual Original Gravity 1.085      (Target: 1.093 SG)
  Measure Actual Batch Volume 5.75      (Target: 5.00 gal)
Fermentation
  10/27/2013 – Primary Fermentation (14.00 days at 67.0 F ending at 67.0 F)
 
 
  Measure Final Gravity: _________  (Estimate: 1.019 SG)
  Date Bottled/Kegged: 11/10/2013 – Carbonation: Bottle with 5.56 oz Dry Malt Extract
  Age beer for 30.00 days at 65.0 F
  12/10/2013 – Drink and enjoy!
Notes