Category Archives: American

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

American Lager 3V 2

Another beer for the 2nd half of the Southeastern Homebrewers Association Brewer of the Year competition and another NHC beer I’m trying to improve.  The last version of this beer did well in competition but the complaints were pretty consistent.  really nice clean beer but getting a fair amount of corn that could be DMS and it doesn’t finish quite dry enough.  I’m not a big fan of corn so I decided to go more the direction of Annie Johnson’s NHC winning recipe “Mow the Damn Lawn” and use rice instead of corn and 2 row instead of pilsner malt to try and get it as neutral as possible.  I also decided to give dry yeast a shot but for NHC I’ll probably use German Lager so I can use a nice big repitch.  To dry it out I moved to a 90 minute rest 148F lowered the gravity just a hair and shook the fermenter when the beer was on its way up for a D-rest.

Recipe: american lager 3v 2
Style: American Lager 1B BJCP 2015
Date: 09-02-2017

Recipe

Guideline Min

Guideline Max

OG

1.048

1.040

1.050

FG

1.011

1.004

1.010

Color

3.1

2.0

4.0

ABV

4.9

4.3

5.3

IBU

13.0

8.0

18.0

Brewery Info

Efficiency: 72 %
Attenuation: 78 %

Mash Info

Weight: 13.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.06 G
Volume: 7.1 G
Temp: 122.0 F

Boil Info

Kettle Gravity: 1.040
Predicted Mash Run-off: 4.89 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

73.0 %

Brewers Malt 2-Row (Briess)

80.5

1.8

3.500 Lb

27.0 %

Rice, Flaked (Briess)

70.0

1.0

Hops

Weight

Name

AAU

Time

Use

IBUs

0.85 Oz

Mt. Hood

5.0

60 mins

Boil

13.0

Yeast

Amount

Name

2.000 units

Saflager Lager DCL/Fermentis W-34/70

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: 5.50

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

53

3

21

94

49

30

Sparge

63

3

21

106

53

30

Final

90

5

33

156

80

47

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G

Mash Water Adjustments

Gypsum: 1.0 g
Calcium Chloride: 3.0 g
Lactic Acid: 4.0 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: 1.0 g
Calcium Chloride: 3.0 g

Notes

148 90 mins
169 10 mins

Pitch at 48f
48 hrs to 50f
Hold to 2 weeks
Raise over 48hrs to 60
Hold through 3 weeks
Lager for 1 month

Carb to 2.6 vol

Notes:
9-12-17 First time using 34/70 dry yeast.  rehydrated using the Palmer “How To Brew” method but water was 85F rather than the 100F he recommends.  1 cup boiled filtered water, sprinkled on top but not mixed in for 10 mins and then mixed in and let it sit for another 10 or so and then pitched.  Was 47F going into the fermenter but was 52F at time of pitching.  moved it down to 50F over 24 hrs using BrewPi.  otherwise a normal 3V brewday.  wort tasted excellent.  basically flavorless 🙂

9-13-17 slow steady bubbling @ 9pm
9-14-17 1/2″ kreusen and slow steady bubbling
9 – 15-17 ”
9-16-17 breaker in the room with that fridge tripped so no cooling for a day.  only got up to 53F thankfully.  brought it back down to 50F over 24 hours. 🙁
9-17-17 1/2″ kreusen and steady bubbling.  a little sulfur smell.
9-19-17 1/4″ kreusen and slow steady bubbling
9-22-17 no kreusen, no bubbling
9-27-17 stirred up yeast while being raised for diacetyl rest
9-28-17 no bubbling
10-3-17 racked to keg FG 1.009 . nice, clean and boring.  a little green but be good after lagering.  no noticeable off flavors.
10-17-17 added gelatin
10-19-17 moved to keezer and put on 30 psi of pressure
10-20-17 moved down to 11 psi and put on draft.
a little under carbed so bumped ot 13 psi

Me vs. Bud vs. PBR

Aroma – me: generic low sweetness.  very clean.
bud – very clean
pbr – very clean

Appearance – me: clear but a very slight haze.  straw.
bud – crystal clear and yellow
pbr – crystal clear and yellow

Flavor – me: generic grainy sweetness.  no hop flavor.  low bitterness
bud – generic grainy sweetness.  no hop flavor.  low bitterness
pbr – ditto

mouthfeel: me – med -light body adn med carb
bud – med-light body and med-high carb
pbr – ditto

overall: all three are pretty darn similar.  i do get a hair of corn in pbr.  otherwise bud and pbr seemed the same.

main delta is mine is not quite as clear and a bit more generic malty sweet.  only thing i would change is a bit more carb and better clarity

good beer.  it didn’t do all that well in competition.  not quite dry enough?  not sure why.  also not my favorite style so maybe done with this for a while.

Cal Common 3V 3

Brewing beers for the 2nd half of the Southeastern Homebrewers Association competition series.  I don’t have many hoppy beers in the lineup and this one has done well in the past so why not.  I decided to switch it up a bit and try a local brewer’s recipe who won at NHC, Keith Eisel and his Dream Steam.  Inline with his Zymurgy recipe with minor tweaks for my system.

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

1.011

1.011

1.014

Color

12.2

10.0

14.0

ABV

5.3

4.5

5.5

IBU

44.0

30.0

45.0

Brewery Info

Efficiency: 71 %
Attenuation: 78 %

Mash Info

Weight: 14.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.38 G
Volume: 7.5 G
Temp: 152.0 F

Boil Info

Kettle Gravity: 1.043
Predicted Mash Run-off: 5.12 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

10.750 Lb

77.0 %

2-row Pale Malt (Briess)

80.5

3.0

1.000 Lb

7.0 %

Caramel 60L (Briess)

76.0

60.0

1.000 Lb

7.0 %

Caramel 40L (Briess)

75.0

40.0

0.750 Lb

5.0 %

Carapils (Briess)

74.0

1.3

0.500 Lb

4.0 %

Victory Malt (Briess)

75.0

28.0

Hops

Weight

Name

AAU

Time

Use

IBUs

0.75 Oz

Northern Brewer (US)

10.6

60 mins

Boil

23.0

0.75 Oz

Northern Brewer (US)

10.6

20 mins

Boil

14.0

0.75 Oz

Northern Brewer (US)

10.6

20 mins

Aroma

7.0

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: 5.38

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

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
for whirlpool hops, cool to 200 then add hops for 20 mins

2 weeks at 62f

Lager 3 weeks

8/7/17 made 0.75L 75g DME starter of WLP810
8/9/17 normal 3V brewday
8/10/17 1/4″ kreusen and strong steady bubbling
8/11/17 1/2″ kreusen and strong bubbling
8/12/17 1/2″ kreusen lowed a bit but steady bubbling
8/13/17 kreusen dropped slow steady bubbling
8/19/17 no activity
8/20/17 dry hopped 0.5oz of northern brewer US
8/21/17 slow bubbling ~7 sec
8/23/17 no bubbling.  racked ot keg and put in lagering fridge.  FG 1.014  really delicious beer
9/6/17 tastes excellent!  but clarity not good so added gelatin
9/8/17 put on 30 psi in lagering fridge and then put on draft @ 2.5 vol target

ME vs Anchor Steam
Aroma: Me: Caramel + Toast.  Nice sublt hops.  Clean.  AS: very similar.  mine has a bit more hop aroma

Appearance: Exactly the same!  Both Crystal Clear with nice heads

Flavor: Me: nice caramel + toast notes. solid hop bitterness and flavor AS: caramel and toast forward.  low hops that seem to have dropped.  a bit oxidized

Mouthfeel: Me: med body and car nice and dry.  AS= same.  maybe slightly lower carb

Overall: very similar. AS is a bit more sweet and oxidized but i can tell underneath they are similar.

and I think mine is better 🙂

 

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

this beer was absolutely delicious but it did not do well in competition.  same feedback in two comps.  its more of a red ipa then an american amber.

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.

American Wheat 3V 1

Talking with a brewer buddy of mine, Whit, about doing a collaboration beer for GABF ProAm so I wanted to try something new and interesting.  I have wanted to try the new fangled german hops out and Mandarina Bavaria really stood out to me.  Why not make a German / American hybrid beer.  An American Wheat with a blend of new school American and German hops.  I just read the BJCP style guidelines for American Wheat and looked at a few books and put this recipe together based on what I thought might work.

Recipe Info

Recipe: american wheat 3v 1
Style: American Wheat Beer 1D BJCP 2015
Date: 02-19-2017

Recipe

Guideline Min

Guideline Max

OG

1.050

1.040

1.055

FG

1.010

1.008

1.013

Color

5.0

3.0

6.0

ABV

5.3

4.0

5.5

IBU

27.0

15.0

30.0

Brewery Info

Efficiency: 73 %
Attenuation: 80 %

Mash Info

Weight: 12.25 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.83 G
Volume: 6.81 G
Temp: 150.0 F

Boil Info

Kettle Gravity: 1.041
Predicted Mash Run-off: 4.73 G
Target Starting Boil Volume: 8.25 G
Boil Duration: 60 min
Evaporation Rate: 1.63 G per Hour
Final Boil Volume: 6.63 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

5.500 Lb

45.0 %

2-row American Malt (Rahr)

81.3

1.8

5.250 Lb

43.0 %

Wheat Malt, Pale (Weyermann)

82.2

2.0

1.000 Lb

8.0 %

Munich (BestMälz)

76.1

7.6

0.500 Lb

4.0 %

Caramel Malt – 20L (Briess)

73.0

20.0

Hops

Weight

Name

AAU

Time

Use

IBUs

0.2 Oz

Magnum

12.0

60 mins

Boil

8.0

1.5 Oz

Mandarina Bavaria

8.5

20 mins

Aroma

12.0

0.5 Oz

El Dorado

15.0

20 mins

Aroma

7.0

1.5 Oz

Mandarina Bavaria

8.5

4.0 days

Dry Hop

0.0

0.5 Oz

El Dorado

15.0

4.0 days

Dry Hop

0.0

Yeast

Amount

Name

1.000 unit

California Ale V White Labs WLP051

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.52

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

78

3

21

98

75

46

Sparge

7

3

21

11

24

46

Final

72

4

30

92

78

65

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 5.828 G
Percent RO / Distlled: 0 %
Water Used: 5.828 G

Mash Water Adjustments

Gypsum: 2.0 g
Calcium Chloride: 4.0 g
Lactic Acid: 5.0 ml @ 88.000 %

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 3.523 G
Percent RO / Distlled: 0 %
Water Used: 3.523 G

Sparge Water Adjustments

Notes

150f 60 min
168f 10 min
Ferment 68f for 2 weeks

3/1/17 0.37L 37g DME starter for WLP051 cal ale V
3/3/17 normal 3v brewday.  pH a bit low but meter seemed iffy.  gravity a hair low but fine.  wort tastes really good.
3/4/17 nice 1″ kreusen and strong steady bubbling
3/5/17 slow steady bubbling
3/6/17 ~2 sec.  kreusen dropped.  dry hop #1 added (half of dry hops)
3/7/17 ~4 sec
3/8/17 ~4 sec.  swirled hops gently
3/10/17 2nd dry hop added
3/11/17  oops.  forgot to turn cooling back on so it got up to 74F.  not terrible but an oops.
3/12/17 ~6 sec stirred in hops again
3/13/17 ~12 sec
3/14/17 ~9 sec
3/15/17 no bubbling
3/17/17 racked to keg.  into lagering fridge.  FG 1.010.  pH 4.05
clean.  nice hop flavor and aroma.  green but promising.  very hazy.

General Comments.  I thought this beer turned out well but not great.  i really don’t like the cal ale V yeast (anchor liberty ale yeast).  the flavor profile was ok but it took a long time to ferment out compared to something like WLP001 and it was really non-flocculent/ dusty.  The Mandarina Bavaria hops had a really nice, fresh tangerine / orange aroma and flavor but it seemed a bit one dimensional to me so it really would be better to use as an accent hop when blended with other hops but not the main hop.  i think it blended half and half with columbus or centennial would be really good.  or maybe blended with simcoe.  it does remind me of amarillo but a more pure orange than that.  This beer also scored OK (30 in one comp and 29 in another) in competition but didn’t place.

 

American Porter 3V 1

As I said in the English Porter 3V 1 right up, I needed a couple beers that would last for a while for SHA Brewer of the Year.  I have brewed a few Robust Porters (now called American Porter in BJCP 2015) and this is basically the Jamil recipe but using malts I can get at my LHBS and tweaked for my process.

Recipe Info

Recipe: robust porter 3v 1
Style: American Porter 20A BJCP 2015
Date: 01-16-2017

Recipe

Guideline Min

Guideline Max

OG

1.065

1.050

1.070

FG

1.013

1.012

1.018

Color

30.7

22.0

40.0

ABV

6.8

4.8

6.5

IBU

50.0

25.0

50.0

Brewery Info

Efficiency: 73 %
Attenuation: 80 %

Mash Info

Weight: 15.875 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.96 G
Volume: 8.23 G
Temp: 152.0 F

Boil Info

Kettle Gravity: 1.052
Predicted Mash Run-off: 5.53 G
Target Starting Boil Volume: 8.25 G
Boil Duration: 60 min
Evaporation Rate: 1.63 G per Hour
Final Boil Volume: 6.63 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

13.750 Lb

87.0 %

Golden Promise (Simpsons)

82.0

2.0

1.125 Lb

7.0 %

Caramalt (Simpsons)

74.4

35.0

0.500 Lb

3.0 %

Chocolate Malt (Simpsons)

67.0

430.0

0.500 Lb

3.0 %

Blackprinz

71.0

500.0

Hops

Weight

Name

AAU

Time

Use

IBUs

1.5 Oz

Northern Brewer (DE)

9.4

60 mins

Boil

40.0

1.0 Oz

Willamette

5.1

15 mins

Boil

7.0

1.0 Oz

Willamette

5.1

5 mins

Boil

3.0

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: 5.51

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

83

3

21

84

108

46

Sparge

7

3

21

11

24

46

Final

91

4

31

93

124

68

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: 4.0 g
Calcium Chloride: 4.0 g

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 2.700 G
Percent RO / Distlled: 0 %
Water Used: 2.700 G

Sparge Water Adjustments

Notes

152f 60 min
168f 10 min
Cool to 65 and pitch
Warm to 68 over 24 hours and hold for two weeks

2/21/17 64g DME in 0.64L starter of WLP007 dry english
2/23/17 normal 3V brew day.  OG a little lowso may need to mess with power level.  @10pm ripping!
2/25/17 ”
2/26/17 kreusen dropping slow steady bubbling
2/27/17 ~7 sec
2/28/17 ~11 sec
3/1/17 ~13 sec
3/2/17 ~20 sec
3/3/17 no bubbling, dropping clear
3/8/17 racked to keg FG 1.016, pH 4.46
clean.  really nice beer.  malt character is awesome.  a little green but very promising.
3/15/17 put on gas.  35F @ 9psi.  2.4 volumes is target.

6/30/17 I feel like the beer turned out great.  I really loved it while it lasted.  that said, it scored well but never placed in competition.

Cal Common 3V 1

NHC Beer #4!  I’m brewing 7 beers for NHC so I have some wiggle room in case some don’t turn out well.  So, this puts me half way there!  I brewed a version of this beer a few months ago and it did well in competition but the feedback from competition pointed to too much caramel and not enough toast/biscuit so I looked at some other recipes (Jamil, past NHC) and decided to cut back the crystal, add in some victory malt and just a teensy bit of pale chocolate.  I felt like my hop character was where I wanted it so I left that alone.

Recipe Info
Recipe: cal common 3v 2
Style: California Common 19B BJCP 2015
Date: 12-31-2016

Recipe

Guideline Min

Guideline Max

OG

1.054

1.048

1.054

FG

1.011

1.011

1.014

Color

10.1

10.0

14.0

ABV

5.7

4.5

5.5

IBU

42.0

30.0

45.0

Brewery Info
Efficiency: 73 %
Attenuation: 80 %

Mash Info
Weight: 13.063 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.08 G
Volume: 7.13 G
Temp: 152.0 F

Boil Info
Kettle Gravity: 1.043
Predicted Mash Run-off: 4.91 G
Target Starting Boil Volume: 8.25 G
Boil Duration: 60 min
Evaporation Rate: 1.63 G per Hour
Final Boil Volume: 6.63 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

11.500 Lb

88.0 %

Golden Promise (Simpsons)

82.0

2.0

1.000 Lb

8.0 %

Crystal, Medium (Simpsons)

76.0

55.0

0.500 Lb

4.0 %

Victory Malt (Briess)

75.0

28.0

0.062 Lb

0.0 %

Pale Chocolate (Crisp)

71.0

225.0

Hops

Weight

Name

AAU

Time

Use

IBUs

0.25 Oz

Northern Brewer (DE)

9.6

60 mins

Boil

7.0

1.5 Oz

Northern Brewer (DE)

9.6

15 mins

Boil

22.0

1.5 Oz

Northern Brewer (DE)

9.6

20 mins

Aroma

13.0

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: 5.51

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

94

3

21

75

147

46

Sparge

7

3

21

11

24

46

Final

89

4

30

73

145

66

Target

75

0

0

0

0

0

Mash Water
Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G

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

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 3.400 G
Percent RO / Distlled: 0 %
Water Used: 3.400 G

Sparge Water Adjustments

Notes

Mash 152f 60 mins
168f 10 mins

Pitch at 60 raise to 62 over 24 hrs
Hold 2.5 weeks

Lager for at least a couple weeks

1/2/17 0.82L starter w/ 82g DME of wyeast 2112 cal common yeast
1/4/17 normal brew day.  #s good.  pitched @ 55F and raised to 62F over 24 hours
1/5/17 8am thin kreusen and slow steady bubbling
1/6-8/17 1/2″ kreusen and strong bubbling
1/9/17 kreusen dropping and bubbling slowing ~2 sec
1/10/17 ~3 sec
1/11/17 ~6 sec
1/12/17 no bubbling
1/22/17 racked to keg for lagering FG 1.016 pH 4.16
clean.  nice malt character.  seems a bit sweet?
2/5/17 added gelatin
2/7/17 racked to a clean keg and put on carb @ 38F for 25psi overnight and then moved to 12psi.

Cal Common eBIAB 2

Well…now I’m realizing I can’t do math.  This is 10 of 12 for skirmish in the triad.  Almost there!  This is a beer I have done in the past and really like the way it turned out so I figured I’d do it as an NHC beer and this is my dry run.  I will note that German Northern Brewer and US are quite different and I would highly recommend German.

Recipe Info

Recipe: cal common ebiab 1
Style: California Common 19B BJCP 2015
Date: 09-01-2016

Recipe

Guideline Min

Guideline Max

OG

1.051

1.048

1.054

FG

1.010

1.011

1.014

Color

10.1

10.0

14.0

ABV

5.3

4.5

5.5

IBU

38.0

30.0

45.0

Brewery Info

Efficiency: 70 %
Attenuation: 80 %

Mash Info

Weight: 12.5 Lbs
Thickness: 2.03 Qt per Lb
Deadspace: 2.5 G
Strikewater: 8.84 G
Volume: 9.84 G
Temp: 150.0 F

Boil Info

Kettle Gravity: 1.042
Predicted Mash Run-off: 7.72 G
Target Starting Boil Volume: 7.75 G
Boil Duration: 60 min
Evaporation Rate: 1.25 G per Hour
Final Boil Volume: 6.5 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

11.000 Lb

88.0 %

Golden Promise (Simpsons)

82.0

2.0

1.500 Lb

12.0 %

Crystal, Medium (Simpsons)

76.0

55.0

Hops

Weight

Name

AAU

Time

Use

IBUs

1.0 Oz

Northern Brewer (US)

6.0

60 mins

Boil

19.0

1.5 Oz

Northern Brewer (US)

6.0

15 mins

Boil

14.0

1.5 Oz

Northern Brewer (US)

6.0

10 mins

Aroma

5.0

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: 5.41

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

66

3

21

54

107

46

Sparge

0

0

0

0

0

0

Final

90

4

29

74

146

63

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 8.844 G
Percent RO / Distlled: 0 %
Water Used: 8.844 G

Mash Water Adjustments

Gypsum: 5.0 g
Calcium Chloride: 3.0 g
Lactic Acid: 3.0 ml @ 88.000 %

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 0.000 G
Percent RO / Distlled: 0 %
Water Used: 0.000 G

Sparge Water Adjustments

Notes

mash 152F 60 min
168F 10 mins

Pitch at 60 and ramp to 62. Hold for 2 weeks.

9/14/16 1L starter w/ 78 grams of DME WLP810
9/16/16 normal brew day
9/17/16 nice 1/2″ kreusen and steady bubbling
9/18/16 ditto
9/19/16 slowing.  kreusen dropping.  bubbling every ~5 sec
9/20/16 ~8 sec
9/21/16 appears done
9/22/16 ~12 sec
9/23/16 no bubbling
9/30/16 racked to lagering keg FG 1.018? pH 4.36
really nice malt and hop character.  a big green and maybe a whisper of sulfur?  should clear up.

This beer turned out really great.  Did well at the Skirmish in the Triad taking 2nd.

cc_dp1m cc_dp2m