Category Archives: American

GRID Blonde 3V Conical V1_2

Trying to perfect my Blonde recipe. It is modeled after 805 from Firestone Walker but only loosely. I’ve been on a few work trips to Vegas and they have 805 all over the place there at and it is a really really great blonde ale. Perfect for hot weather but really just great anytime. I wanted to try Great Western’s 2-row and so far it has been awesome. I really did not like their High Color malt but their Premium 2-row is fantastic. I’m trying 5-7% chit malt for my beers to promote head and retention which I got from Scott Janish’s IPA book. 805 uses Gambrinus Honey Malt which I have like when I used it in the past. it’s not so much a sweet honey flavor as a deep rich honey flavor and some other munich-esque flavors but pretty restrained. The hops also came from Scott Janish’s book. I’ve been using CTZ for my 60 minute addition. It does seem to give a spicy note to the beer which I really like. I wanted a blend of earthy/dank and citrus for this beer. Very much on the low end but noticeable. Janish found Nugget and Cascade do very well in the whirlpool so I figured I’d give those a go. And for the yeast, I’m trying Imperial’s Flagship which is the Chico strain. I have been super impressed with Imperial’s yeast but wanted to try a different strain for this run of beers.

Recipe Info
Recipe: grid blonde v1_2
Style: Blonde Ale 18A BJCP 2015
Date: 09-20-2019

RecipeGuideline MinGuideline Max
OG1.0491.0381.054
FG1.0111.0081.013
Color5.53.06.0
ABV5.03.85.5
IBU24.015.028.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 17.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.47 G
Volume: 8.87 G
Temp: 32.0 F

Boil Info
Kettle Gravity: 1.042
Predicted Mash Run-off: 5.9 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 WeightNameYieldSRM
15.000 Lb86.0 %Brewer’s Malt, 2-Row, Premium (Great Western)80.02.0
1.250 Lb7.0 %chit malt (BestMälz)78.31.5
1.250 Lb7.0 %Honey Malt (Gambrinus)83.025.0

Hops

WeightNameAAUTimeUseIBUs
0.35 OzColumbus/Tomahawk/Zeus (CTZ)15.560 minsBoil12.0
1.0 OzNugget13.020 minsAroma8.0
1.0 OzCascade6.220 minsAroma4.0

Yeast

AmountName
1.000 unitFlagship Imperial A07

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.46

CaMgNaClSoBicarbonate
Water7321302430
Mash62321986330
Sparge62321986330
Final9853315510047
Target7500000


Mash Water
Total Water Treated: 28.391 G
Percent RO / Distlled: 0 %
Water Used: 7.500 G

Mash Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 4.0 g
Lactic Acid: 4.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 7.500 G
Percent RO / Distlled: 0 %
Water Used: 7.500 G

Sparge Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 4.0 g

Notes

Ferment 68f for 2 weeks

Regular 3 Vessel Brewday. No issues.
For whirlpool I killed the boil and i already had cooling setup in place. I cooled to 205F, put in hops and whirlpooled for 20 mins before cooling. It fell to 179F by the end of the 20 mins.
I pitched most of the 400mL of yeast I collected from the APA
The wort tasted great. seemed a bit bitter maybe?
11/1/19 pitched @ 2pm
@8pm steady bubbling
11/2/19 @8am strong steady bubbling
11/3/19 ditto
11/4/19 ~8 sec
11/5/19 ~30 sec
11/15/19 cold crashed to 35F
11/18/19 harvested yeast -> filled up most of a quart mason jar
FG 1.014
tastes really good. nice subtle hop flavor. malt profile is really nice

12/18/19 Tasting notes compared to a Kona Brewing Big Wave Golden Ale (BJCP reference Blonde Ale)

Aroma- Mine: sweet. low bready. low citrus/grapefruit, low earthy, no off aromas
Kona:low generic sweet, med-low citrus, no off aromas

Mine has a noticeably strong malt aroma, especially the bready notes. kona has a much stronger hop aroma but to me it is too much for a blonde ale.

Appearance – Mine: deep gold. nice 1/2″ head. excellent retention. crystal clear.
Kona: straw to pale gold. excellent head and retention.

Kona is noticeably lighter in color

Flavor: Mine: Low honey sweet, low toasty, low bready, low citrus, stonefruit (apricot) and earthy.
Kona: sadly showing a bit of age and oxidation. low clean sweet generic malt, med-low citrus/orange, grapefruit

Kona has zero malt flavor and much higher hop flavor. similar levels of bitterness

Mouthfeel – Mine:medium body, no astringency, lingering low breadiness and earthy notes
Kona: similar but lingering citrus

Overall: kona seems out of style. the hop flavor and aroma are more pale ale or even ipa although the bitterness is good. i like my beer but i need to tune down the honeymalt – maybe in half? to bring down the higher than i want for this style bready and rich honey notes as well as bring the color down from a deep gold to a light gold to straw color.

Grid APA 3V v1_0

Focused on brewing light colored part of my dream brewery which I’m currently calling Grid. In my mind it is broken out into light and dark colored along with malty,hoppy and intensely hoppy beers for each. This is the first of a run of three different light colored beers. I would normally start with the Blonde then American Pale Ale and then IPA repitching along the way but I was missing one of the grains for the Blonde so I’m starting with the APA.

I love Sierra Nevada Pale Ale so my goal is something along those lines but with a different hop profile. I’ve recently read Scott Janish’s “The New IPA” and using some of his ideas to see how they play out. One of those is using Chit Malt rather than Carapils for excellent head and retention. The other is targeting specific hops for whirlpool vs dry hop. I love classic citrus hops but I also like a bit more dank and stone fruit then you find in SN Pale Ale but his research shows that Cascade does better in whirlpool and Centennial does better as a dry hop but Simcoe does well in both.

The beer turned out OK but definitely not what I want. The things that worked well:

  • I really like Great Westerns 2 row. Great flavor and works great in the brewery (mills well, mashes in well, no dough balls, great conversion)
  • Chit malt seems to work really well. After the beer got to full carb and about a week on draft the head and retention is fantastic. I would say it could be the dry hopping but the Blonde has really good head and retention as well with no dry hopping. Not quite the thick belgian lacing of the APA but really good.

What didn’t work well

  • I don’t like the Crystal 40. Too much sweet caramel. I like a bit more of the dark caramel notes but not raisiny. I think I’m going to go with a mid-English crystal for the next go round. Likely Simpsons Medium since I love it so!
  • This beer and the IPA at the end both had serious hop creep and this APA had not crazy but noticeable and not at all desirable diacetyl. The Scott Janish book has a whole section on hop creep but I can’t say I agree with his logic or approach. His recommendation is to dry hop at a lower temp (58-60F) since this will keep the enzyme on the hops in check. The problem with that approach is if you dry hop after terminal than the yeast are already tired and by dropping the temp you are slowing them down even more so any AAL that is generated will be slower to convert to diacetyl and the yeast will be too tired to clean it up. So, for my next round I’m going to try doing 10% of the dry hopping day 1 or 2 to get the hop enzymes in the mix early. They will be done converting whatever long chain to short chain by the end of fermentation so by the time I dry hop there will be no more hop creep fermentation (hopefully). I also plan on doing half the dry hop at 80-90% to terminal and then the other half at terminal (3-4 days after first dry hop if terminal has been reached) and then letting those sit for 4 days. then doing diacetyl test and once that is negative cold crashing.

Recipe Info
Recipe: apa grid v1_0
Style: American Pale Ale 18B BJCP 2015
Date: 09-20-2019

RecipeGuideline MinGuideline Max
OG1.0581.0451.060
FG1.0131.0101.015
Color6.45.010.0
ABV6.04.56.2
IBU55.030.050.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 21.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 8.56 G
Volume: 10.24 G
Temp: 32.0 F

Boil Info
Kettle Gravity: 1.050
Predicted Mash Run-off: 6.68 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 WeightNameYieldSRM
19.000 Lb90.0 %Brewer’s Malt, 2-Row, Premium (Great Western)80.02.0
1.000 Lb5.0 %Crystal 40, 2-Row, (Great Western)70.040.0
1.000 Lb5.0 %chit malt (BestMälz)78.31.4

Hops

WeightNameAAUTimeUseIBUs
1.0 OzColumbus/Tomahawk/Zeus (CTZ)15.560 minsBoil31.0
2.0 OzCascade6.220 minsAroma7.0
2.0 OzSimcoe14.120 minsAroma17.0
2.0 OzCentennial10.06.0 daysDry Hop0.0
2.0 OzSimcoe14.16.0 daysDry Hop0.0

Yeast

AmountName
0.200 LFlagship Imperial A07

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.49

CaMgNaClSoBicarbonate
Water7321302430
Mash55321905930
Sparge703211086930
Final9853315510047
Target7500000


Mash Water
Total Water Treated: 32.176 G
Percent RO / Distlled: 0 %
Water Used: 8.500 G

Mash Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 4.0 g
Lactic Acid: 4.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G

Sparge Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 4.0 g

Notes

Ferment two weeks at 68f
Two dry hops 3 days each

normal 3 vessel concical brewday. only off part was imperial yeast pitch wasn’t great. i didn’t shake it enough which left a lot of yeast in the pouch so pitch was small. also, elsinore software on my hosehead died so I had to rebuild it from scratch so i just went ahead and installed craftbeerpi 3.0 which installed easily and works great. no going back to elsinore.

10-14-19 @ 5pm pitched 1 imperial yeast flagship A07
10-15-19 @ 8:30 am slow steady bubbling
@5pm strong bubbling
10-16-19 strong steady bubbling. bumped from 67F to 68F
10-17-19 slow steady bubbling (my guess is day three is 90% to terminal so when first dry hop should go in)
10-18-19 ~12 sec
10-19-19 “
10-20-19 ~31 sec
10-21-19 ~39 sec
10-27-19 FG 1.014
nice beer. no diacetyl. really nice hop character. dropped to 50F
10-31-19 harvested a really nice pitch of yeast. much better than the whitbread strain. almost 700mL of slurry. accidentily did the whole dry hop at once. will blow back in suspension day 2 and cold crash day 4 so its not too grassy.
11-2-19 10 psi blast on bottom of cone to get hops back in suspension
11-5-19 cold crashed
11-8-19 dropped cone
11-9-19 racked to keg. 30psi force carb. FG 1.014. nice beer.

tasting notes 12-4-19 – on draft almost a month

first couple of weeks there was some hop astringency but that is now gone

aroma – malty sweet w/ toffee candy notes. orange, grapefruit, peach and a hint of guava. clean except for a low level of butter / diacetyl

appearance – deep gold. too light in color. would like it more copper colored. nice 1/2″ head w/ really super lacing and retention
maybe caramel 60 or something else. victory or british med crystal?

flavor – malty sweet, sweet caramel notes
citrus, grapefruit, lime, orange, a little bit of earthy dankness which i like
low grade butter / diacetyl. maybe dry hop earlier so hop creep finish out earlier while yeast is healthier. maybe don’t drop yeast?

mouthfeel – dry. a slight hint of chalkiness on the teeth but that is a good quality. solid carb. maybe 2.6. 14 psi @ 38F on kegerator. slightly astringent. body is good.

overall impression – a good beer but diacetyl is a major problem and distracting. a bit astringent and malt profile needs work.

Grid IPA 3V Conical v1_1

Same beer as the last one (Grid IPA 3V Conical v1_0) but instead of Vic Secret this one was Galaxy and I moved to 2/3 CC and 1/3 Gypsum. Not a bad beer but the High Color malt really is not great.

Recipe Info
Recipe: grid ipa v1_0
Style: American IPA 21A BJCP 2015
Date: 07-06-2019

RecipeGuideline MinGuideline Max
OG1.0671.0561.070
FG1.0131.0081.014
Color6.06.014.0
ABV7.05.57.5
IBU64.040.070.0

Brewery Info
Efficiency: 72 %
Attenuation: 80 %

Mash Info
Weight: 25.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 9.81 G
Volume: 11.81 G
Temp: 149.0 F

Boil Info
Kettle Gravity: 1.058
Predicted Mash Run-off: 7.57 G
Target Starting Boil Volume: 11.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 10.0 G

Fermentables

Weight% by WeightNameYieldSRM
25.000 Lb100.0 %Pale Ale Malt, high color (Great Western)80.03.0

Hops

WeightNameAAUTimeUseIBUs
1.0 OzSimcoe12.460 minsBoil22.0
4.0 OzGalaxy19.620 minsAroma42.0
6.0 OzGalaxy19.64.0 daysDry Hop0.0

Yeast

AmountName
0.200 LHouse Imperial A01

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.42

CaMgNaClSoBicarbonate
Water7321302430
Mash923213022730
Sparge963213023830
Final1204273829638
Target7500000

Water Profile Name: carrboro
Target Profile Name: standard

Mash Water
Total Water Treated: 27.444 G
Percent RO / Distlled: 0 %
Water Used: 7.250 G

Mash Water Adjustments
Gypsum: 3 g
CC: 6g
Lactic Acid: 6.0 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: 3.0 g
CC 6g

Notes

Ferment at 68f for 2 weeks

Brewing Notes:

cut cooling on whirlpool @ 205F and it dropped down to about 195F and to 180 by end of 20 min whirlpool
only cooled to 66F and then cooled in conical before pitching
normal 3V brewday. adjusted salts according to new IP book so 2:1 CC:Gypsum. moved to CTZ for bittering at ~20IBUs

wort tastes great. hops smell amazing. 2019 crop and very fresh from yakima valley hops.

9/9/19 pitched @2:15pm. 63F up to 67F
9/10/10 steady bubbling 67F up to 68F
9/12/19 strong steady bubbling
9/13/19 slow steady
9/14/19 no bubbling
9/23/19 took sample 1.024. high – probably due to a lot of repitching of this yeast. did a burst of CO2 in cone at 10psi and raised to 69F
9/25/19 dropped to 60F
9/26/19 dropped cone
dry hopped 4 oz of galaxy
9/27/19 10psi co2 in bottom of cone to get hops back in suspension
9/28/19 dropped cone
added rest of galaxy dry hop
9/29/10 blasted 10psi of CO2 in bottom of cone
9/20/19 dropped to 35F for cold crash and dropped cone

Grid IPA 3V Conical v1_0

Another dream brewery run, this time using Imperial A01 again but using Great Western High Color Pale Ale Malt. It has a description similar to a Maris Otter. TL;DR it was kind of like MO but the flavor profile was not great and I won’t be using it again. A01 OK but not great. The ester profile is not what I want. Vic Secret is a promising hop but not good along. Needs some dank and citrus to go along with it.

Recipe Info
Recipe: grid ipa v1_0
Style: American IPA 21A BJCP 2015
Date: 07-06-2019

RecipeGuideline MinGuideline Max
OG1.0671.0561.070
FG1.0131.0081.014
Color6.06.014.0
ABV7.05.57.5
IBU64.040.070.0

Brewery Info
Efficiency: 72 %
Attenuation: 80 %

Mash Info
Weight: 25.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 9.81 G
Volume: 11.81 G
Temp: 149.0 F

Boil Info
Kettle Gravity: 1.058
Predicted Mash Run-off: 7.57 G
Target Starting Boil Volume: 11.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 10.0 G

Fermentables

Weight% by WeightNameYieldSRM
25.000 Lb100.0 %Pale Ale Malt, high color (Great Western)80.03.0

Hops

WeightNameAAUTimeUseIBUs
1.0 OzSimcoe12.460 minsBoil22.0
4.0 OzVic Secret19.620 minsAroma42.0
6.0 OzVic Secret19.64.0 daysDry Hop0.0

Yeast

AmountName
0.200 LHouse Imperial A01

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.42

CaMgNaClSoBicarbonate
Water7321302430
Mash923213022730
Sparge963213023830
Final1204273829638
Target7500000

Water Profile Name: carrboro
Target Profile Name: standard

Mash Water
Total Water Treated: 27.444 G
Percent RO / Distlled: 0 %
Water Used: 7.250 G

Mash Water Adjustments
Gypsum: 10.0 g
Lactic Acid: 6.0 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: 8.0 g

Notes

Ferment at 68f for 2 weeks

8/22/19 normal 3V brewday. pitched 150mL of very compact yeast @ 67F
8/23/19 no bubbling. up to 68F
8/24/19 @8am slow steady bubbling. maybe a bigger pitch needed
8/25/19 strong bubbling
8/26/19 starting to slow but still strong bubbling
8/27/19 slow steady
8/28/19 ~3 sec
8/29/19 ~7 sec
8/30/19 ~12 sec
8/31/19 ~14 sec
9/1/19 ~18 sec
9/2/19 ~ 25 sec
9/4/19 no bubbling
9/8/19 dry hop #1 4oz
9/11/19 pulled sample
FG 1.022 which is high
tastes good
dry hop #2 2 oz
dropped cone before
9/14/19 cold crash
9/18/19 dropped cone and cleared racking arm

Grid Blonde 3V Conical v1_0

We all dream of opening a brewery. For fun, I’m making a run of brews that I would want as a part of my line-up. I want to experiment across the various ingredients especially different base malts, house yeasts and hop blends. For this run I’m using Imperial House A01 and the last of my left over NHC run ingredients.

Recipe Info
Recipe: grid blonde v1_0
Style: Blonde Ale 18A BJCP 2015
Author: Dennis Pike
Date: 07-06-2019

RecipeGuideline MinGuideline Max
OG1.0471.0381.054
FG1.0101.0081.013
Color3.93.06.0
ABV4.83.85.5
IBU25.015.028.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 16.55 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.17 G
Volume: 8.5 G
Temp: 149.0 F

Boil Info
Kettle Gravity: 1.040
Predicted Mash Run-off: 5.68 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 WeightNameYieldSRM
13.000 Lb79.0 %Pilsner (Weyermann)80.01.8
2.750 Lb17.0 %Wheat (DURST MALZ)84.03.6
0.800 Lb5.0 %Munich I (Weyermann)82.27.1

Hops

WeightNameAAUTimeUseIBUs
0.3 OzSimcoe14.160 minsBoil9.0
2.0 OzSimcoe14.115 minsAroma15.0

Yeast

AmountName
0.100 LHouse Imperial A01

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.40

CaMgNaClSoBicarbonate
Water7321302430
Mash753213018730
Sparge743213018530
Final1004284024940
Target7500000

Water Profile Name: carrboro
Target Profile Name: standard

Mash Water
Total Water Treated: 27.444 G
Percent RO / Distlled: 0 %
Water Used: 7.250 G

Mash Water Adjustments
Gypsum: 8.0 g
Lactic Acid: 6.0 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 at 68f for 2 weeks

Brewday notes:

Normal 3V Conical brewday

Pitched 150mL of thick slurry from last beer. fingers crossed.

7-19-19 @8am slow bubbling ~8 sec
@5pm rippin’
7-20-19 strong steady bubbling
7-21-19 slow steady
7/22/19 ~ 7 sec
7/23/19 ~15 sec
7/24/19 no bubbling
8/2/19 pulled yeast for next beer and took sample
FG 1.010
tastes good. clean. a bit mirky. cold crash for 48 hours
8/4/18 racked to keg

Cal Common 3V Conical 1

Another beer in NHC 2019 run of beers. Overall NHC thoughts covered in Schwarzbier discussion. This is the only beer I dry hopped out of all my NHC beers so I did get to take advantage of dry hopping with positive CO2 pressure as well as dropping the cone before and after dry hopping.

I should mention this recipe is based on recipe from local NHC gold medal winner Keith Eisel and adjusted for my system.

Recipe Info
Recipe: cal common 3v conical 1
Style: California Common 19B BJCP 2015
Date: 07-23-2017

RecipeGuideline MinGuideline Max
OG1.0521.0481.054
FG1.0121.0111.014
Color12.010.014.0
ABV5.34.55.5
IBU46.030.045.0

Brewery Info
Efficiency: 74 %
Attenuation: 78 %

Mash Info
Weight: 17.35 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.42 G
Volume: 8.81 G
Temp: 152.0 F

Boil Info
Kettle Gravity: 1.045
Predicted Mash Run-off: 5.86 G
Target Starting Boil Volume: 10.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.0 G

Fermentables

Weight% by WeightNameYieldSRM
13.500 Lb78.0 %2-row Pale Malt (Briess)80.53.0
1.250 Lb7.0 %Caramel 40L (Briess)75.040.0
1.250 Lb7.0 %Caramel 60L (Briess)76.060.0
0.675 Lb4.0 %Victory Malt (Briess)75.028.0
0.675 Lb4.0 %Carapils (Briess)74.01.3

Hops

WeightNameAAUTimeUseIBUs
1.4 OzNorthern Brewer (US)8.760 minsBoil27.0
1.5 OzNorthern Brewer (US)8.710 minsBoil10.0
1.5 OzNorthern Brewer (US)8.720 minsAroma9.0
1.0 OzNorthern Brewer (US)8.74.0 daysDry Hop0.0

Yeast

AmountName
1.000 unitSan Francisco Lager White Labs WLP810

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.42

CaMgNaClSoBicarbonate
Water7321302430
Mash723217811630
Sparge673216911530
Final11353411918648
Target7500000


Mash Water
Total Water Treated: 30.284 G
Percent RO / Distlled: 0 %
Water Used: 8.000 G

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

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G

Sparge Water Adjustments
Gypsum: 4.0 g
Calcium Chloride: 2.0 g

Notes

Mash 152f 60 mins
168f 10 mins

2 weeks at 62f
Lager 3 weeks

1/20/19 1.4L starter w/ 140g DME WLP810 1 pouch
1/22/19 normal 3 vessel brewday. pitched full starter @ 1:30pm
1/23/19 8am steady bubbling
1/26/19 slow steady bubbling
1/28/19 ~ 13 sec
2/5/19 dry hopped
2/8/19 dropped to 35F
2/10/19 dropped cone
2/12/19 racked to keg for lagering
FG 1.014 . tastes good.
2/23/19 added gelatin. 30 psi overnight then 11psi @ 35F to force carb.

NEIPA Juicy Bits Clone 3V 1

This is my 2nd beer on the new conical setup so I wanted to take advantage of the sampling port to see when I’m 80% to Final Gravity to do my dry hop NEIPA style and also to be able to cold crash and drop the dry hops before racking to keg so I have zero oxygen exposure.  Weldwerks has been really cool about posting their Juicy Bits recipe.  I’ve had the beer a few times at various beer events and really like it so why not.  I also had a lot of 2 row left from my 50 lb sack so most of the cost for the beer was hops.  Lots and lots of hops.

Recipe Info
Recipe: juicy_bits_3v_1
Style: American IPA 21A BJCP 2015
Date: 09-27-2018

Recipe Guideline Min Guideline Max
OG 1.066 1.056 1.070
FG 1.015 1.008 1.014
Color 4.6 6.0 14.0
ABV 6.8 5.5 7.5
IBU 87.0 40.0 70.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 25.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 9.97 G
Volume: 12.01 G
Temp: 149.0 F

Boil Info
Kettle Gravity: 1.058
Predicted Mash Run-off: 7.68 G
Target Starting Boil Volume: 11.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 10.0 G

Fermentables

Weight % by Weight Name Yield SRM
20.000 Lb 78.0 % Pale Malt – 2 Row (Cargill) 80.0 2.0
2.000 Lb 8.0 % Flaked Wheat (Briess) 70.0 2.0
2.000 Lb 8.0 % Flaked Oats (Briess) 70.0 2.5
1.500 Lb 6.0 % Carapils (Briess) 74.0 1.3

Hops

Weight Name AAU Time Use IBUs
0.3 Oz Citra 13.9 60 mins First Wort 7.0
0.3 Oz Mosaic (HBC 369) 12.2 60 mins First Wort 7.0
0.3 Oz El Dorado 15.0 60 mins First Wort 8.0
0.4 Oz Citra 13.9 40 mins Aroma 4.0
0.4 Oz El Dorado 15.0 40 mins Aroma 5.0
0.4 Oz Mosaic (HBC 369) 12.2 40 mins Aroma 4.0
0.9 Oz Mosaic (HBC 369) 12.2 30 mins Aroma 8.0
0.9 Oz El Dorado 15.0 30 mins Aroma 9.0
0.9 Oz Citra 13.9 30 mins Aroma 9.0
1.2 Oz Citra 13.9 20 mins Aroma 9.0
1.2 Oz El Dorado 15.0 20 mins Aroma 10.0
1.2 Oz Mosaic (HBC 369) 12.2 20 mins Aroma 8.0
0.65 Oz Mosaic (HBC 369) 12.2 8.0 days Dry Hop 0.0
0.65 Oz Citra 13.9 8.0 days Dry Hop 0.0
0.65 Oz El Dorado 15.0 8.0 days Dry Hop 0.0
1.0 Oz El Dorado 15.0 4.0 days Dry Hop 0.0
1.0 Oz Citra 13.9 4.0 days Dry Hop 0.0
1.0 Oz Mosaic (HBC 369) 12.2 4.0 days Dry Hop 0.0

Yeast

Amount Name
0.200 L London Ale III Wyeast Labs 1318

Misc

Amount Name Time Use
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 30 24 30
Mash 70 3 21 119 53 30
Sparge 53 3 21 94 49 30
Final 102 5 34 175 83 48
Target 75 0 0 200 200 0

Target Profile Name: neipa

Mash Water
Total Water Treated: 37.854 G
Percent RO / Distlled: 0 %
Water Used: 10.000 G

Mash Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 7.0 g
Lactic Acid: 5.0 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: 1.0 g
Calcium Chloride: 3.0 g

Notes

Mash 149 for 60 mins
Mashout 168 for 10 mins

Add Fwh during sparge -> screwed this up so just did 60 min addition

Pitch at 67 and hold 3 days
Raise to 73 one degree a day
When reaches 1.020 to 1.022 do 8 day dry hop
4 days later add second dry hop

my brew day was delayed due to a hurricane (boooooo) so my starter was 5 days old.  I did 2 packs of WY1318 London ale III in a 1L starter

10/16/18 fairly normal 3V brewery.  2nd time using a conical.  pitched @2:20pm
10/17/18 8am slow steady bubbling
10/19/18 slows steady bubbling.  appears to be almost done.  already at 1.022 so did first dry hop.  fermentation got going again after dry hop.  nothing crazy but it did increase bubbling.
10/20/18 slow steady bubbling.  moved temp up to 68F
10/21/18 slow steady bubbling.  moved up to 69F
10/22/18 no real bubbling.  ~30 sec.  did 2nd dry hop.  did not drop the cone from the first dry hop.  raised temp to 70F.
10/26/18 ~30 sec bubbling which to just be from expanding as temp rises.  did a forced diacetyl test which was negative (pulled two 4oz samples and put Saran Wrap rubber banded on top of each.  heated one in a water bath to 160F for 10 mins.  then smelled and tasted both.  if either are buttery then you have diacetyl or the pre-cursor for diacetyle (AAL I believe) it needs more time warm for it to convert and the yeast to eat it). since I was negative I cold crashed to 35F
10/28/18. dropped yeast from bottom valve and racking arm.  tasting good.  a little hop astringency but not bad.
11/1/18 I dropped the bottom cone and then racking arm but still hops in suspension so will wait to rack to keg.
11/2/18 dropped bottom valve and then racking arm and a little trub/yeast came out but then racking arm running clean so racked to keg without issue.  put in keezer and force carb’d at 30 psi.
11/3/18 put on draft at 38F and 12psi.
11/5/18 nice beer.  don’t have a juicy bits to compare it to sadly.  great aroma and flavor and not very bitter.  if anything bitterness is a bit low for my preferences.  nice and hazy.
11/17/18 finally starting to drop a bit clearer.  still hazy but not quite as murky.  so a full two weeks on draft before it started to clear and still would consider it hazy.

Final thoughts.  I do like this hop combination but I’m not really sold on El Dorado.  I feel like each beer I use it in there is a bit of a gasoline / diesel quality I’m not a huge fan of.  Not bad at all just something I’ve noticed.  I’m definitely not a huge fan of London Ale III.  It has an ester profile I just don’t like.  I noticed in by the Blonde Ale and this beer which makes me think its the yeast and not the hops.  I much prefer very clean Pilsners or West Coast Style IPAs.  It’s not the trend but I like a nice crips clean canvas with some bold hop flavor and aroma layered on top.  But you don’t know till you try :). The hop astringency did totally drop and wasn’t an issue once I racked to keg so it seems that this dry hop process works well.

Blonde Ale 3V 1

I took a long break from brewing to totally remake the cold side in my brewery and move to conicals.  For this I build a glycol loop which I thought would take a month or two but ended up taking four :). For the first beer on the new conicals I wanted to do something really simple and light to pick up on any flaws.  Also, I had won a bunch of ingredients this year including a 50+ lb sack of Cargill 2 row and 2 pounds of Loral hops.  Seemed like a good time to do a SMASH of those two and do a Blonde but with Session IPA level hopping of just Loral.

Recipe Info
Recipe: blonde 3v 1
Style: Blonde Ale 18A BJCP 2015
Date: 09-10-2018

Recipe Guideline Min Guideline Max
OG 1.051 1.038 1.054
FG 1.011 1.008 1.013
Color 3.7 3.0 6.0
ABV 5.2 3.8 5.5
IBU 34.0 15.0 28.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 19.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.94 G
Volume: 9.46 G
Temp: 150.0 F

Boil Info
Kettle Gravity: 1.044
Predicted Mash Run-off: 6.23 G
Target Starting Boil Volume: 11.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 10.0 G

Fermentables

Weight % by Weight Name Yield SRM
19.000 Lb 100.0 % Pale Malt – 2 Row (Cargill) 80.0 2.0

Hops

Weight Name AAU Time Use IBUs
0.5 Oz Loral 11.0 60 mins Boil 11.0
1.5 Oz Loral 11.0 10 mins Boil 12.0
2.0 Oz Loral 11.0 15 mins Aroma 11.0
2.0 Oz Loral 11.0 3.0 days Dry Hop 0.0

Yeast

Amount Name
1.000 unit Wyeast 1318 London Ale III

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 61 3 21 30 153 30
Sparge 68 3 21 30 171 30
Final 97 4 32 45 242 45
Target 75 0 0 0 0 0

Target Profile Name: standard

Mash Water
Total Water Treated: 30.284 G
Percent RO / Distlled: 0 %
Water Used: 8.000 G

Mash Water Adjustments
Gypsum: 7.0 g
Lactic Acid: 5.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 7.000 G
Percent RO / Distlled: 0 %
Water Used: 7.000 G

Sparge Water Adjustments
Gypsum: 7.0 g

Notes

Pitch at 67 and hold for 3 days. Raise 1 degree a day to 73 and hold through 2 weeks.
Collect yeast
Dry hop for 3 days
Cold crash
Drop hops
Rack to keg and carb to 2.5 vol

9/17/18 1.1L 110g DME starter of yeast 1318 London ale III
9/18/18 normal 3V brewery but used new conical for first time.  No issues.
pitched @ 2:45 pm
9/19/18 @ 6am strong bubbling
9/20/18 steady bubbling
9/21/18 strong bubbling
9/22/18 ~7 sec raised to 68F
9/23/18 ~13 sec raised to 69F in morning and 70F in evening
9/27/18 very limited bubbling
10/2/18 plan was to harvest yeast for next beer but I ran off yeast using block and blow and I dumped waiting for yeast to go creamy and next thing I now I’m dropping beer.  likely b/c I had not cold crashed and I dropped a bunch of yeast.  dry hopped
10/5/18 set temp to 35F for cold crash
10/8/18 dropped trubb.  wanted to rack to but immediately clogged dip tube.  purged racking can but checked with brewery friends and said the cold crash for 2 days, dump the trub, then crash for another 2 days, then dump trub as well as racking arm and if that looks clean then they rack to keg otherwise wait 2 more days and repeat until it looks good but rarely more than 4-6 days total.
10/10/18 dropped bottom valve again and lots o trub.  thick.  ran off racking arm valve.  pretty clean so racked to keg @ 3 psi with no issue.  got a full 5 gallons which I was able to gauge by just looking at the condensation on the outside of the keg.  ran off the rest from racking valve and had just under a gallon.  beer seems good.  a hair of rubber in the nose?  we will see.  put in keezer @ 30 psi for 24 hours then dropped to 12 psi and put on draft
10/16/18 tasted good.  very hazy.  not a loral fan.  very floral and boring.
10/21/18 well made beer with no issues.  kinda boring.  Cargill 2 row really has very little flavor.  loral’s description of “super noble” is kinda right.  herbal but also has some berry notes and big floral / rose / geranial notes.  berry could be from the London ale III.  really nice frothy head.  still very hazy even after being on draft for a few weeks.  definitely looks like a hazy IPA.  gypsum character is good.  right where I would want it for a German pils.  verdict -> Cargill 2 row is fine if you want a totally blank canvas.  not good for single malt beer.  loral is not great.  wouldn’t use it again.  London ale III is great for hazy IPA.  I don’t like it otherwise.  its ester character is not to my liking.  too much berry notes.

New England IPA 3V 1

This beer was a collaboration with my buddy Whit.  He wanted to test out some theories on Hazy IPAs (Bro!) and I had just finished my NHC run of beers so some experimentation sounded like a great idea!  Pretty standard Citra / Mosaic bomb but I harvested to San Francisco Lager yeast from my Cal Common to see if we could get it hazy and then also dropped the mash pH a bit lower than I normally would since this is supposed to reduce break material and help give a fuller mouthfeel and help keep it hazy.   The beer turned out really good but a few issues.  1) it dropped clear in about 2 weeks 2) it had a bit of hop harshness which i think is from the super high dry hop load but that cleared up after about 2 weeks on draft (right about when the beer dropped clear 🙂 . I would like to keep the beer basically the same but use London Ale III and do the first hop load during active fermentation (80% to FG range).  It is really hard to do that on my current setup but I’m about to move to a conical which will allow me to pull samples to see when to dry hop more accurately.  I may also try something completely different since that is how Whit tends to work 🙂

Recipe Info
Recipe: bond bros neipa
Style: Specialty IPA 21B BJCP 2015
Date: 03-20-2018

Recipe Guideline Min Guideline Max
OG 1.062 1.050 1.085
FG 1.012 1.008 1.018
Color 4.0 5.0 40.0
ABV 6.5 3.0 10.0
IBU 91.0 40.0 100.0

Brewery Info
Efficiency: 74 %
Attenuation: 80 %

Mash Info
Weight: 19.3 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 8.03 G
Volume: 9.58 G
Temp: 150.0 F

Boil Info
Kettle Gravity: 1.053
Predicted Mash Run-off: 6.3 G
Target Starting Boil Volume: 10.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 8.5 G

Fermentables

Weight % by Weight Name Yield SRM
8.600 Lb 50.0 % 2-row American Malt (Rahr) 81.3 1.8
8.700 Lb 45.0 % Pilsner (Weyermann) 80.0 1.8
1.000 Lb 5.0 % Carafoam (Weyermann) 75.0 2.2

2Lb of Malted Oats

Hops

Weight Name AAU Time Use IBUs
0.37 Oz Citra 13.9 60 mins Boil 11.0
3.0 Oz Citra 13.9 20 mins Aroma 55.0
3.0 Oz Mosaic (HBC 369) 12.2 20 mins Aroma 24.0
3.0 Oz Mosaic (HBC 369) 12.2 3.0 days Dry Hop 0.0
3.0 Oz Citra 13.9 3.0 days Dry Hop 0.0

Yeast

Amount Name
0.300 L San Francisco Lager White Labs WLP810

Misc

Amount Name Time Use
0.500 tsp Yeast Nutrient (Wyeast) 10 mins Boil

Water
Predicted Mash Ph: 5.16

Ca Mg Na Cl So Bicarbonate
Water 7 3 21 30 24 30
Mash 184 3 21 184 238 30
Sparge 7 3 21 30 24 30
Final 182 5 33 197 245 47
Target 75 0 0 200 200 0

Water Profile Name: carrboro
Target Profile Name: neipa
Mash Water
Total Water Treated: 8.250 G
Percent RO / Distlled: 0 %
Water Used: 8.250 G

Mash Water Adjustments
Gypsum: 12.0 g
Calcium Chloride: 10.0 g
Phosporic Acid: 9.0 ml @ 75.000 %

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

Notes

4-2-18 normal 3V brewday.  gravity low so boiled a bit longer.  pitched 300mL of month old SF Lager slurry
4-3-18 slow steady bubbling w/ kreusen
4-5-18 steady bubbling with 1″ kreusen
4-11-18 ~ 4 sec
4-16-18 ~7 sec
4-17-18 dry hopped half dose (1 mosaic, 1 citra cryo)
4-19-18 2nd dry hop (2 mosaic, 1 citra)
4-22-18 racked to keg using new inline filter technique.  worked well.  hopefully beer is ok.  purged it heavily with CO2.  FG 1.012
aroma is really strong.  a bit grassy but promising.  flavor is excellent but similar grassy notes.  that cleared after about 2 weeks on draft but it also dropped clear in that same time period.

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