All posts by hommel

Festbier 3V 1

One last new style before I brew some old familiar recipes to finish out the competition year strong and get one last test run in before NHC.  I’ve wanted to brew a Festbier for a while since it is basically a Helles on steroids.  I tried the Sierra Nevada one and really like it so hopefully I can end up in the same ballpark.  I couldn’t find any good Festbier recipes so I just winged this based on the BJCP description.  Maybe I need to go to Oktoberfest to double check how I did 🙂

Recipe Info

Recipe: festbier 3v 1
Style: Festbier 4B BJCP 2015
Date: 06-13-2017

Recipe

Guideline Min

Guideline Max

OG

1.056

1.054

1.057

FG

1.012

1.010

1.012

Color

4.6

4.0

7.0

ABV

5.8

5.8

6.3

IBU

22.0

18.0

25.0

Brewery Info

Efficiency: 71 %
Attenuation: 78 %

Mash Info

Weight: 15.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.84 G
Volume: 8.08 G
Temp: 146.0 F

Boil Info

Kettle Gravity: 1.047
Predicted Mash Run-off: 5.45 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

12.000 Lb

77.0 %

Pilsen (BestMälz)

78.3

1.5

2.500 Lb

16.0 %

Vienna (BestMälz)

76.1

4.1

1.000 Lb

6.0 %

Munich (BestMälz)

76.1

7.6

Hops

Weight

Name

AAU

Time

Use

IBUs

0.5 Oz

magnum

13.3

60 mins

Boil

13.0

1.0 Oz

tettnang

3.7

20 mins

Boil

9.0

Yeast

Amount

Name

2.000 units

German Lager White Labs WLP830

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: 5.55

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

97

3

21

137

93

30

Sparge

103

3

21

145

98

30

Final

170

5

36

241

163

51

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 7.000 G
Percent RO / Distlled: 0 %
Water Used: 7.000 G

Mash Water Adjustments

Gypsum: 3.3 g
Calcium Chloride: 5.9 g
Lactic Acid: 1.0 ml @ 88.000 %

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 5.000 G
Percent RO / Distlled: 0 %
Water Used: 5.000 G

Sparge Water Adjustments

Gypsum: 2.5 g\
Calcium Chloride: 4.5 g

Notes

148f 30 mins
158f 30 mins
168f 10 mins
Pitch at 48f raise over 24 hrs to 50 and hold through 2 weeks. 2 day raise to 60 and hold through 3 weeks.
Lager for 4 weeks.

7/3/17 1L 100g DME starter w. (2) WLP530.  i’m trying two pouches based on a recommendation from kelsey mcnair in this amazing presentation.
7/5/17 normal 3V brewday
7/7/17 1/2″ kreusen slow steady bubbling
7/8/17 ”
7/11/17 “

Berliner Weisse 3V 1

Nothing says summer like a 3% alcohol sour which tons of carb.  And why not add some fruit!  I bought a bunch of purees from perfect puree based on a recommendation at milk the funk.  the first one i used was for a fruited berliner that ended up winning at a bunch of competitions and got me a brewing session at Unknown Brewing.  Pretty damn cool!  That was a guava puree.  I also bought a blend called “el carazon” after the cocktail it is used in which looked pretty awesome.  blood orange, passion fruit and pomegranate.  i tasted the blend afterwords and I can confirm it tastes amazeballz!  hopefully it works well in a BW.  So I decided to split a batch and bottle half as straight berliner weisse and then fruit the other half.  I have used wine yeast in the past so decided to change it up and try german ale to see how that works out.  fingers crossed.

Recipe Info

Recipe: berliner weisse 3v 1
Style: Berliner Weisse 23A BJCP 2015
Date: 06-23-2017

Recipe

Guideline Min

Guideline Max

OG

1.030

1.028

1.032

FG

1.007

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: 71 %
Attenuation: 78 %

Mash Info

Weight: 8.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 4.5 G
Volume: 5.14 G
Temp: 125.0 F

Boil Info

Kettle Gravity: 1.028
Predicted Mash Run-off: 3.78 G
Target Starting Boil Volume: 7.75 G
Boil Duration: 30 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

4.500 Lb

56.0 %

Wheat Malt, Pale (Weyermann)

82.2

2.0

3.500 Lb

44.0 %

Pilsner (Weyermann)

80.0

1.8

Hops

Weight

Name

AAU

Time

Use

IBUs

Yeast

Amount

Name

1.000 unit

Lactobacillus Blend Omega OYL-605

1.000 unit

German Ale/Kolsch White Labs WLP029

Misc

Amount

Name

Time

Use

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.49

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

92

3

21

146

70

30

Sparge

90

3

21

145

68

30

Final

136

4

32

218

103

45

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 4.500 G
Percent RO / Distlled: 0 %
Water Used: 4.500 G

Mash Water Adjustments

Gypsum: 1.4 g
Calcium Chloride: 4.1 g
Lactic Acid: 1.5 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: 1.8 g
Calcium Chloride: 5.4 g

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 68 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 3.5 volumes

6/27/17 kettle sour day.  normal 3V brewday.  with the omega blend and my volumes i don’t do a lacto starter.  boiled for 30 mins.  cooled to 100F, pitched lacto, purged headspace with CO2, closed lid and wrapped with saran wrap.  set controller for 90F @ noon.
Made a 0.5L starter 50g DME w/ german ale wlp029
6/28/17 pulled sample @ 10am.  pH = 3.01.  Damn.  Omega’s Lacto blend is crazy!    wort tastes good.  a very low level of cheerios / tpp which i always seem to get with this blend.  history / experience says it will age out.  we will see.  boiled for 30 mins and cooled to 64F.  pitched around noon @9pm slow bubbling which is a good sign.  it appears german ale can handle low pH.
6/29/17 1″ kreusen with strong steady bubbling
7/3/17 ~6 sec.  kreusen dropped.
7/10/17 racked 2.5 gallons to 3gallon fermenter w/ 1.25 lbs of el corazon fruit puree.  i purged the fermenter before racking the beer in.  racked rest of the beer to bottling bucket.  2.5 exactly so added 3.5 oz / 99grams of table sugar to target 3.5 volumes.  tastes really good.  still that low level of cheerios present.  FG 1.006.  bottled 20 but just barely.
7/11/17 fruited portion is slow bubbling but no kreusen.

Wit 3V 1

Time for another nice summer beer that my wife likes 🙂  This is basically the Brewing Classic Styles recipe.  I bought some really nice coriander from a local market and tried to get the ripest oranges I could (sweet looked better than valancia) and used a nice zester that I can get the zest with no pith.

Recipe Info

Recipe: wit 3v 1
Style: Witbier 24A BJCP 2015
Date: 06-08-2017

Recipe

Guideline Min

Guideline Max

OG

1.050

1.044

1.052

FG

1.011

1.008

1.012

Color

4.0

2.0

4.0

ABV

5.1

4.5

5.5

IBU

20.0

8.0

20.0

Brewery Info

Efficiency: 71 %
Attenuation: 78 %

Mash Info

Weight: 14.43 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.51 G
Volume: 7.66 G
Temp: 122.0 F

Boil Info

Kettle Gravity: 1.041
Predicted Mash Run-off: 5.21 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

6.750 Lb

47.0 %

Pilsen (BestMälz)

78.3

1.5

6.000 Lb

42.0 %

Flaked Wheat (Briess)

70.0

2.0

1.380 Lb

10.0 %

Flaked Oats (Briess)

70.0

2.5

0.300 Lb

2.0 %

Munich Dark (BestMälz)

76.1

12.7

Hops

Weight

Name

AAU

Time

Use

IBUs

0.57 Oz

Magnum

12.0

60 mins

Boil

20.0

Yeast

Amount

Name

1.000 unit

Belgian Wit Ale White Labs WLP400

Misc

Amount

Name

Time

Use

0.600 oz

Coriander Seed

10 mins

Boil

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

2.000

Bitter Orange Peel

10 mins

Boil

Water

Predicted Mash Ph: 5.55

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

104

3

21

146

99

30

Sparge

0

0

0

0

0

0

Final

96

3

20

135

92

28

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: 3.3 g
Calcium Chloride: 5.9 g
Lactic Acid: 1.0 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

Gypsum: 2.5 g
Calcium Chloride: 4.5 g

Notes

Mash
122 15 mins
Slow raise to 154 for 60 mins
Ferment 65 up to 72 for 1 week
Hold at 72 for last week
Carb to 2.8 vol

6/18/17 40g of DME in 400mL wyeast 3944
6/20/17 pretty normal 3V brew day.
+ended up with only 1oz of orange peel.  4 oranges not enough.  maybe would need 8-10 to get to 2oz.  that said the beer came out with a nice level of orange character so not sure I would change the amount.
+water seems to be getting back to normal.  my pH was low for a couple of weeks which seems to be from some treatment they were doing to deal with some algae in our water holding lakes.  much closer to prediction from my “Brewers Tool Belt” pH tool and Bru’N water.
+ended up getting pitched @62F which is a bit lower than desired but should be OK
6/21/17 1/2″ kreusen and steady bubbling
6/23/17 2″ kreusen steady bubbling
6/29/17 steady bubbling
7/3/17 no bubbling
7/4/17 racked to keg FG 1.012
very yeasty and a bit green w/ low alcohol.  esters and coriander and orange are nice.  no pithiness / bitterness detected.  promising.
7/8/17 pulled sample.  tasting really good.
7/9/17 put on 30psi@35F
7/10/17 moved to 13psi @35F to target 2.7ish volumes.

American Amber 3V 1

Amazingly I have never brewed an American Amber so I thought I’d give it a spin.  The grain bill is mostly from Brewing Classic Styles but I did use some of my preferred malts (Simpsons Med, Dark Crystal and Chocolate).  I had a bunch of different hops that I had won that I wanted to use before they went away which is where the hop bill came from.

Recipe Info

Recipe: american amber 3v 1
Style: American Amber Ale 19A BJCP 2015
Date: 05-17-2017

Recipe

Guideline Min

Guideline Max

OG

1.059

1.045

1.060

FG

1.012

1.010

1.015

Color

14.3

10.0

17.0

ABV

6.1

4.5

6.2

IBU

58.0

25.0

40.0

Brewery Info

Efficiency: 75 %
Attenuation: 80 %

Mash Info

Weight: 14.625 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.57 G
Volume: 7.74 G
Temp: 150.0 F

Boil Info

Kettle Gravity: 1.048
Predicted Mash Run-off: 5.26 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

12.000 Lb

82.0 %

Golden Promise (Simpsons)

82.0

2.0

1.000 Lb

7.0 %

Crystal, Medium (Simpsons)

76.0

55.0

1.000 Lb

7.0 %

Munich Dark (BestMälz)

76.1

12.7

0.500 Lb

3.0 %

Crystal, Dark (Simpsons)

76.0

80.0

0.125 Lb

1.0 %

Chocolate Malt (Simpsons)

67.0

430.0

Hops

Weight

Name

AAU

Time

Use

IBUs

1.0 Oz

Magnum

12.0

60 mins

Boil

33.0

1.0 Oz

Cascade

6.2

20 mins

Aroma

5.0

1.0 Oz

Centennial

10.0

20 mins

Aroma

8.0

1.0 Oz

Simcoe

14.1

20 mins

Aroma

12.0

1.0 Oz

Centennial

10.0

4.0 days

Dry Hop

0.0

1.0 Oz

Cascade

6.2

4.0 days

Dry Hop

0.0

1.0 Oz

Simcoe

14.1

4.0 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: 5.44

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

102

3

21

55

217

30

Sparge

101

3

21

55

216

30

Final

167

5

35

91

355

49

Target

75

0

0

0

200

0

Mash Water

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

Mash Water Adjustments

Gypsum: 8.5 g
Calcium Chloride: 1.3 g

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 5.000 G
Percent RO / Distlled: 0 %
Water Used: 5.000 G

Sparge Water Adjustments

Gypsum: 6.5 g
Calcium Chloride: 1.0 g

Notes

Mash 150f 60 mins
168f 10 mins
Ferment 67f 2 weeks
Carb 2.5 volumes

5/29/17 1L starter w/ 100g DME WLP001
5/31/17 normal 3V brewday.  KG a little low so boiled extra 15 mins which was low on OG but close.
6/1/17 1″ kreusen and strong bubbling
6/2/17 ”
6/3/17 nice big kreusen still but bubbling is slowing
6/5/17 ~4 sec
6/9/17 ~6 sec
6/18/17 dry hopped with 3oz all at once
6/22/17 racked to keg.  so much hop debris that only got 2.5 gallons.  need to work on new method for super dry hopped beers.
FG 1.012
tastes really good.  clean.  nice malt character.  great hop character.  promising.
7/8/17 puled sample.  tastes great.  hazy.  needs gelatin so added gelatin that night.
7/10/17 put on 30psi of pressue @ 35F
7/11/17 moved to 11psi @ 35F and put on draft

Dunkles Bock 3V 1

I brewed another Dunkles Bock (was Traditional Bock in old style guide) and really liked it so I thought I get another one going so I could bottle a fair amount and have it for the fall/winter.

Recipe Info

Recipe: dunkles bock 3v 1
Style: Dunkles Bock 6C BJCP 2015
Date: 05-16-2017

Recipe

Guideline Min

Guideline Max

OG

1.070

1.064

1.072

FG

1.014

1.013

1.019

Color

18.6

14.0

22.0

ABV

7.3

6.3

7.2

IBU

23.0

20.0

27.0

Brewery Info

Efficiency: 75 %
Attenuation: 80 %

Mash Info

Weight: 18.375 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.74 G
Volume: 9.21 G
Temp: 152.0 F

Boil Info

Kettle Gravity: 1.058
Predicted Mash Run-off: 6.09 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

11.000 Lb

60.0 %

Munich Dark (BestMälz)

76.1

12.7

5.500 Lb

30.0 %

Pilsen (BestMälz)

78.3

1.5

1.000 Lb

5.0 %

Crystal, Medium (Simpsons)

76.0

55.0

0.750 Lb

4.0 %

Aromatic Malt (Dingemans)

80.0

19.0

0.125 Lb

1.0 %

Carafa Special II (Weyermann)

65.0

431.5

Hops

Weight

Name

AAU

Time

Use

IBUs

0.75 Oz

Magnum

12.0

60 mins

Boil

23.0

Yeast

Amount

Name

1.000 unit

German Bock Lager White Labs WLP833

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: 5.39

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

96

3

21

141

42

84

Sparge

79

3

21

145

42

30

Final

155

5

36

244

73

114

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 8.000 G
Percent RO / Distlled: 0 %
Water Used: 8.000 G

Mash Water Adjustments

Gypsum: 1.0 g
Calcium Chloride: 7.0 g
Pickling Lime: 1.0 g

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 4.000 G
Percent RO / Distlled: 0 %
Water Used: 4.000 G

Sparge Water Adjustments

Gypsum: 0.5 g
Calcium Chloride: 3.6 g

Notes

Mash 152f 60 mins
168f 10 mins
Ferment 50f 3 week
Raise 5f a day to 60
Hold thru 4 weeks
Lager 1 month
Carb to 2.4 volumes

5/23/17 3.5L starter w/ 350g DME of WLP833 Bock Yeast
5/25/17 normal 3V brewday.  gravity was a little low so boiled an extra 15 mins.
5/26/17 thin kreusen.  slow steady bubbling.
5/27/17 1″ kreusen strong steady bubbling
5/28/17 ”
6/1/17 1/4″ kreusen and slow steady bubbling
6/3/17 kreusen starting to drop and bubbling slowing
6/5/17 ~3sec
6/9/17 no bubbling
6/19/17 racked to keg and put in lagering fridge
FG 1.018.  a little high but not bad.  a little booze in the nose but otherwise very clean and very malty.  hop and ferment are promising.  needs lagering!
7/8/17 pulled sample.  nice.  low level booze in the nose.  not great clarity so needs gelatin.  added gelatin that night.
7/9/17 put on 20 psi overnight
7/10/17 moved down to 9psi at 34F targetting 2.4 volumes

Altbier 3V 1

I have brewed Dusseldorf Alt a few times in the past and I am a fan of the style and I’m looking to brew a hoppier beer so why not an Alt.  Basically I took Jamil’s Brewing Classic Styles recipe and modified it with the malts I had no hand.  Also, German hops are not that great this year so I went with Sterling instead.

Recipe Info

Recipe: altbier 3v 1
Style: Altbier 7B BJCP 2015
Date: 05-04-2017

Recipe

Guideline Min

Guideline Max

OG

1.052

1.044

1.052

FG

1.010

1.008

1.014

Color

14.2

11.0

17.0

ABV

5.5

4.3

5.5

IBU

40.0

25.0

50.0

Brewery Info

Efficiency: 75 %
Attenuation: 80 %

Mash Info

Weight: 13.25 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.14 G
Volume: 7.2 G
Temp: 150.0 F

Boil Info

Kettle Gravity: 1.043
Predicted Mash Run-off: 4.95 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

9.500 Lb

72.0 %

Pilsner (Weyermann)

80.0

1.8

2.000 Lb

15.0 %

Munich II (Weyermann)

82.2

8.5

1.000 Lb

8.0 %

weyermann melanoidin

80.0

27

0.500 Lb

4.0 %

Caramunich II (Weyermann)

73.0

45.5

0.250 Lb

2.0 %

Carafa Special II (Weyermann)

65.0

431.5

Hops

Weight

Name

AAU

Time

Use

IBUs

1.5 Oz

Sterling

7.0

60 mins

Boil

30.0

1.0 Oz

Sterling

7.0

15 mins

Boil

10.0

Yeast

Amount

Name

1.000 unit

Dusseldorf Alt White Labs WLP036

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

30

24

30

Mash

107

3

21

125

134

30

Sparge

105

3

21

123

132

30

Final

147

4

29

173

185

42

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 6.141 G
Percent RO / Distlled: 0 %
Water Used: 6.141 G

Mash Water Adjustments

Gypsum: 4.6 g
Calcium Chloride: 4.6 g

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 3.550 G
Percent RO / Distlled: 0 %
Water Used: 3.550 G

Sparge Water Adjustments

Gypsum: 2.6 g
Calcium Chloride: 2.6 g

Notes

Mash 150f 60 min
168f 10 mins
Ferment 65f 2 weeks
Raise to 68 over 2 days till 3 weeks

Carb to 2.5 vol

5/17/17 50g DME 0.5L starter w/ WLP036 dusseldorf alt yeast
5/19/17 normal 3V brewday.  pH was strangely low but all numbers we’re on and wort tastes great.   [note: turns out my water source was treating the water to deal with an algae bloom in the storage pond.  wondering if this is what caused the low pH]
5/20/17 rippin!  1″ kreusen very strong fermentation
5/21/17 still solid bubbling but kreusen dropping
5/22/17 ~2 sec
5/24/17 ~6 sec
5/26/17 no bubbling
5/28/17 up to d-rest @ 68F.  ~15 sec.
5/29/17 no bubbling
5/31/17 moved to office (~72F)
6/2/17 racked to keg and into lagering fridge.  FG 1.016.  really murky.  pretty clean.  a little sulfur.  maybe a little banana?  nice malt flavor.  time will tell.
6/23/17 pulled half a pint and still hazy so gelatin’d.  flavor profile is a bit odd.  malt is great but ferment character seems a bit fruity and winey?  very subdued but noticeable.  

With time this beer got better.  not a huge fan of this yeast since it is a bit fruitier than i would want with this beer but not bad.

Dry Irish Stout 3V 1

Taking a bit of a break from familiar styles my last two beers so decided to continue that trend and brew another new one for me, Dry Irish Stout.  Guinness is my favorite low calorie beer and I really enjoy it’s flavor profile.  I read through all my books on the subject and it seems most are in agreement on what the recipe should look like.  English Pale Malt with a healthy does of Flaked Barley and Roasted Barley so I took all the recipes together and came up with this guy.

Recipe Info

Recipe: dry irish stout 3v 1
Style: Irish Stout 15B BJCP 2015
Date: 05-03-2017

Recipe

Guideline Min

Guideline Max

OG

1.042

1.036

1.044

FG

1.008

1.007

1.011

Color

24.3

25.0

40.0

ABV

4.4

4.0

4.5

IBU

35.0

25.0

45.0

Brewery Info

Efficiency: 75 %
Attenuation: 80 %

Mash Info

Weight: 10.75 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.36 G
Volume: 6.22 G
Temp: 150.0 F

Boil Info

Kettle Gravity: 1.035
Predicted Mash Run-off: 4.39 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

7.000 Lb

65.0 %

Maris Otter (Crisp)

82.0

3.0

2.500 Lb

23.0 %

Barley, Flaked (Briess)

77.0

1.7

1.250 Lb

12.0 %

Roasted Barley (Briess)

72.0

300.0

Hops

Weight

Name

AAU

Time

Use

IBUs

2.25 Oz

East Kent Goldings (EKG)

5.0

60 mins

Boil

35.0

Yeast

Amount

Name

1.000 unit

Irish Ale White Labs WLP004

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

1.000 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.44

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

101

3

21

182

24

55

Sparge

93

3

21

183

24

30

Final

128

4

28

240

32

58

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 5.200 G
Percent RO / Distlled: 0 %
Water Used: 5.200 G

Mash Water Adjustments
Calcium Chloride: 6.2 g
Pickling Lime: 0.3 g

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 4.000 G
Percent RO / Distlled: 0 %
Water Used: 4.000 G

Sparge Water Adjustments

Calcium Chloride: 4.8 g

Notes

Mash 150f 60 mins
2 weeks 65
Diacetyl rest at 70f

5/8/17 250mL w/ 25g DME WLP004 starter
5/10/17 normal 3V brewday.  hit all numbers.  no issues although over cooled a bit to 62F and raised to 65F over 24 hours.
5/11/17 1/4″ kreusen and slow steady bubbling
5/12/17 strong steady bubbling.  kreusen dropping.
5/13/17 kreusen dropped.  ~3 sec.
5/15/17 no bubbling
5/24/17 racked to keg.  FG 1.012.  really nice beer!  clean.  no issues.  good clarity.  set @ 8psi @35F
6/3/17.  still not fully carbed.  should start with high overnight psi next time.  upped to 10psi to get carb right and then bottle.

I really like how this beer turned out.  side by side very similar to guinness even though not on nitro.

American Lager 3V 1

My second “summer ready” light lager after making an International Pale Lager.  A fellow North Carolinian, Derrick Flippin, won at NHC last year with his American Lager so I figured why not start with his recipe and modify it for my system.

Recipe Info

Recipe: american lager
Style: American Lager 1B BJCP 2015
Date: 04-04-2017

Recipe

Guideline Min

Guideline Max

OG

1.049

1.040

1.050

FG

1.010

1.004

1.010

Color

3.2

2.0

4.0

ABV

5.2

4.3

5.3

IBU

12.0

8.0

18.0

Brewery Info

Efficiency: 75 %
Attenuation: 80 %

Mash Info

Weight: 12.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.91 G
Volume: 6.91 G
Temp: 148.0 F

Boil Info

Kettle Gravity: 1.041
Predicted Mash Run-off: 4.78 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

10.000 Lb

80.0 %

Brewers Malt 6-Row (Briess)

78.0

1.8

2.500 Lb

20.0 %

Corn – Yellow, Flaked (Briess)

85.5

1.3

Hops

Weight

Name

AAU

Time

Use

IBUs

1.0 Oz

Mt. Hood

3.6

60 mins

Boil

11.0

0.5 Oz

Mt. Hood

3.6

5 mins

Boil

1.0

Yeast

Amount

Name

1.000 unit

Copenhagen Lager White Labs WLP850

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: 5.49

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

113

3

21

190

61

30

Sparge

134

3

21

222

68

30

Final

166

4

29

278

88

41

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 5.906 G
Percent RO / Distlled: 0 %
Water Used: 5.906 G

Mash Water Adjustments

Gypsum: 1.5 g
Calcium Chloride: 7.4 g
Lactic Acid: 2.0 ml @ 88.000 %

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 3.717 G
Percent RO / Distlled: 0 %
Water Used: 3.717 G

Sparge Water Adjustments

Gypsum: 1.1 g
Calcium Chloride: 5.6 g

Notes

Mash 148f 90 mins
168f 10 mins

4/26/17 2L starter 200g DME wyeast 2042 danish lager
4/28/17 normal 3V brewday.  no issues.  pitched at 49 and raised to 50 over 24 hours.
4/29/17 8am kreusen starting to form and very slow bubbling
4/30/17 1″ white kreusen solid steady bubbling
5/2-5/17 1/2″ kreusen solid steady bubbling
5/7/17 slowed to ~2 sec between bubbles
5/8/17 ~4 sec
5/11/17 ~5 sec
5/13/17 raising to 60F over two days for D-rest
5/15/17 no bubbling
5/19/17 racked for lagering FG 1.012
6/23/17 pulled half pint and still a bit dusty so added gelatin.  tastes good.  maybe a little diacetyl?  hard to tell if its that or all that corn 🙂

this beer turned out really well.  i had a very had time telling it apart from PBR.  i preferred the international pale since it was a bit more flavor neutral (less corn) but both really good pool beers.  the danish lager yeast turned out really well although it was a bit more work that german lager (wlp830) which dropped crystal clear much sooner than danish lager.

International Pale Lager 3V 1

Now that my final NHC beer is in the fementer I feel like it’s time to brew something new.  Summer will be hitting hard here in North Carolina in a few months so time to brew some nice light lagers to help bring the temperature down a couple degrees!  I decided to brew two starting with an International Pale Lager and an American Lager next.  Not many International Pale Lagers floating around so I decided to go for a a good looking clone recipe for Mexican Lager that is supposted to be in the same vein as Modelo and Pacifico which are two of my favorites.

Recipe Info

Recipe: intl pale lager 3v 1
Style: International Pale Lager 2A BJCP 2015
Date: 04-14-2017

Recipe

Guideline Min

Guideline Max

OG

1.050

1.042

1.050

FG

1.010

1.008

1.012

Color

3.2

2.0

6.0

ABV

5.2

4.6

6.0

IBU

20.0

18.0

25.0

Brewery Info

Efficiency: 75 %
Attenuation: 80 %

Mash Info

Weight: 12.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.91 G
Volume: 6.91 G
Temp: 148.0 F

Boil Info

Kettle Gravity: 1.041
Predicted Mash Run-off: 4.78 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

10.000 Lb

80.0 %

Pilsner (Weyermann)

80.0

1.8

2.000 Lb

16.0 %

Corn – Yellow, Flaked (Briess)

85.5

1.3

0.500 Lb

4.0 %

Carapils (Briess)

74.0

1.3

Hops

Weight

Name

AAU

Time

Use

IBUs

0.5 Oz

Magnum

12.0

60 mins

Boil

18.0

0.5 Oz

Saaz

3.8

15 mins

Boil

3.0

Yeast

Amount

Name

1.000 unit

German Lager White Labs WLP830

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: 5.48

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

113

3

21

190

61

30

Sparge

0

0

0

0

0

0

Final

97

3

18

162

53

26

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 5.906 G
Percent RO / Distlled: 0 %
Water Used: 5.996 G

Mash Water Adjustments

Gypsum: 1.5 g
Calcium Chloride: 7.4 g
Lactic Acid: 2.0 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

Gypsum: 1.1 g
Calcium Chloride: 5.6 g

Notes

Mash 148f 60 min
168f 10 min

4/17/17 2L starter w/ 200g of DME and dash of yeast nutrient
4/19/17 normal 3V brewday.  efficiency just a hair high but all good.
4/20/17 10am maybe kreusen forming?
noon kreusen is forming and slow bubbling has started
4/21/17 1/4″ kreusen and slow steady bubbling
4/22-24/17 ”
4/25/17 kreusen starting to drop a little bit but slow steady bubbling
4/29/17 kreusen dorpping, slow steady bubbling
4/30/17 kreusen dropped.  ~3 sec
5/2/17 no bubbling?
5/7/17 ~15 sec
5/8/17 no bubbling
5/10/17 racked to keg.  already dropped fairly clear.  very promising.  very clean.  no real off flavors.  a little green.  FG 1.012
6/7/17 pulled sample to see if fining required.  crystal freaking clear.  tasting great.  w/ carb should be excellent.

This beer turned out awesome.  super great in june heat.  not sure i would change anything.  side by side with a pacifico and they were really similar.  mine maybe had a hint more hop character.

Schwarzbier 3V 2

I had one beer make it through to NHC finals this year and this is the one!  Here is the beer that placed first in the first round.  I took some feedback from other competitions and decided to up the starter to try and get the beer a bit cleaner and I also increased the salts to get to 100+ppm calcium also with the goal of making the beer a bit cleaner.  Other than that I left it the same.

Recipe Info

Recipe: schwarzbier 3v 1
Style: Schwarzbier 8B BJCP 2015
Date: 12-11-2016

Recipe

Guideline Min

Guideline Max

OG

1.052

1.046

1.052

FG

1.010

1.010

1.016

Color

26.1

17.0

30.0

ABV

5.4

4.4

5.4

IBU

26.0

20.0

30.0

Brewery Info

Efficiency: 73 %
Attenuation: 80 %

Mash Info

Weight: 13.375 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.18 G
Volume: 7.25 G
Temp: 152.0 F

Boil Info

Kettle Gravity: 1.043
Predicted Mash Run-off: 4.98 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

8.000 Lb

60.0 %

Pilsner (Weyermann)

80.0

1.8

4.000 Lb

30.0 %

Munich I (Weyermann)

82.2

7.1

0.750 Lb

6.0 %

blackprinz

75.0

500.0

0.625 Lb

5.0 %

Caramel 40L (Briess)

75.0

40.0

Hops

Weight

Name

AAU

Time

Use

IBUs

0.6 Oz

Magnum

13.3

60 mins

Boil

23.0

0.5 Oz

Hallertau

2.6

15 mins

Boil

2.0

0.5 Oz

Hallertau

2.6

5 mins

Boil

1.0

Yeast

Amount

Name

1.000 unit

German Lager White Labs WLP830

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: 5.42

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

110

3

21

158

98

30

Sparge

110

3

21

157

99

30

Final

153

4

29

218

136

42

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 6.180 G
Percent RO / Distlled: 0 %
Water Used: 6.180 G

Mash Water Adjustments

Gypsum: 3.1 g
Calcium Chloride: 6.2 g

Sparge Water

Leftover Mash Water Used: Yes

Total Water Treated: 3.522 G
Percent RO / Distlled: 0 %
Water Used: 3.522 G

Sparge Water Adjustments

Gypsum: 1.8 g
Calcium Chloride: 3.5 g

Notes

152f 60 mins
168f 10 mins
3 weeks at 50f
4 weeks lagering
Carb to 2.4 volumes

4/4/17 2L 200g DME 1 pack of WLP830 starter
4/6/17 regular 3V brew day.  efficiency a little high but no other issues.  pitched @1pm
4/7/17 @8am no activity
@2pm kreusen forming & slow bubbling
4/8/17 nice 1″ kreusen.  steady bubbling.
4/9/17 ”
4/13/17 kreusen dropped.  slow steady bubbling
4/14/17 ~6 sec
4/15/17 ~7 sec
4/16/17 no bubbling?
4/17/17 ~8 sec
4/20/17 started 50F to 60F rise over 2 days
4/24/17 ~11 sec
4/27/17 racked to keg and put in lagering fridge.  FG 1.016.  tastes really good.  very clean.  no off flavors.  maybe just a whisper of booze.  very promising.