Czech Pale Lager eBIAB 1

My first lager on the new eBIAB system.  We’ll see how it goes.  Another beer that I think will be one of my NHC 2016 entries.  Great “Style Profile” write-up by Gordon Strong May-June 2015 BYO on this style was my inspiration and where I got this recipe:

BrewDesign

Recipe Info

Beer Name: czech pale lager ebiab 1
Style: Czech Pale Lager
Date: 5-5-2015

Style

Original Gravity: 1.042
Final Gravity: 1.011
Color: 4.1
Alcohol: 4.1 %
Bitterness: 31.8 IBUs

Brewery

Efficiency: 70
Attenuation: 75

Mash

Mash Fermentable Weight: 9.8125 Pounds
Mash Thickness: 2.0 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 6.91 Gallons
Mash Volume: 7.69 Gallons
Strike Water Temp: 164.7 F
Mash Temp: 156 F

Boil

Kettle Gravity (start of boil): 1.032
Starting Boil Volume: 7.875
Boil Duration: 90 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 6

Fermentables

Weight (Lbs) % by Weight Name Yield SRM
8.75 89.2 Weyermann Pilsner; German 80.0 1.8
.4375 4.5 Weyermann Carared 74.0 19.5
.375 3.8 Weyermann Wheat Malt; Pale 82.0 2.0
0.25 2.5 Weyermann Acidulated Malt 78.7 2.3

Hops

Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
.25 Magnum Pellets 15.2 90 First Wort 15.1
.75 Saaz Pellets 3.0 30 Boil 6.4
1 Saaz Pellets 3.0 10 Boil 4.0
.3 Magnum Pellets 15.2 10 Boil 6.2
1 Saaz Pellets 3.0 0 Boil 0.0

Yeast and Friends

Amount (Milliters) Name
1 vial Wyeast Labs 2633 Octoberfest Lager Blend

Misc

Amount Name Time
1 tablet Whirlfloc Tablet 15
1 tsp Yeast Nutrient (Wyeast) 10

Notes

Liquid Yeast Pitch – Stirplate StarterFirst Starter
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 110 grams
Starter Size: 1.1 liters

Salt and Acid adjustments:

Mash Salts:
Calcium Chloride: 6.0 gram

Mash Acid:
Acidulated Malt: 4.0 oz

Sparge/Boil Salts:

Predicted Mash pH of: 5.40

Mash Ions (ppm):
Ca: 69.6 Mg: 3.0 Na: 21.0 Cl: 121.8 So: 24.0

Boil Ions (ppm):
Ca: 55.5 Mg: 3.0 Na: 21.0 Cl: 96.9 So: 24.0

mash @ 156F -> mash water @ 161F.

cool to 45, oxygenate for 2 mins and pitch and raise to 50 over 24 hours, hold for total of 3 weeks. rack to clean keg and lager for 3 weeks at 35. add gelatin and lager for 1 more week. rack to clean keg, force carb and serve. gelatin is 1/2 tsp in 1/4 of water heated in microwave to 180 by heating 10 secs at a time.

Forced Carbonation
Keg Temperature: 41 F
Volumes of CO2: 2.5
Set Keg Pressure to: 12.8 psi

One big variance is my Homebrew Shop didn’t have 2633 so I settled on 2308 Munich Lager which I’ve used numerous times before and I really like it for more balanced lagers (no super malty, not super hoppy) and although this beer is hoppy it should have a soft edge which I’m hoping this yeast will provide.

10/24/15 made 1.2L / 120g DME starter w/ 1/4 tsp of yeast nutrient
10/26/15 normal brewday.  cooled to 45F pitched at 12:30pm @ 49F and set to raise to 50F over 24 hours and hold for 2 weeks than raise 5F a day for two days to 60F and hold till ready. (~3 weeks total)
10/27/15 slow steady bubbling
10/28/15 nice 1″ kreusen and soild bubbling
10/29/15 ditto
10/31/15 kreusen is dropping and bubbling is slowing but still steady
11/1/15 no kreusen ~2 sec apart
11/5/15 ~2sec still
11/7/15 no bubbling
11/10/15 raised to 60F for diacetyl rest over 2 days and bubbling started back up very slow
11/16/15 racked to keg and put in lagering fridge @ 35F  FG 1.016
really nice.  very clear in carboy.  nice malth w/ a little diacetyl -> very low.  a good amount of sulfur.  solid bitterness w/ nice classic saaz hop flavor and aroma.  very promising!  there were 4.5 gallons in fermenter so about 4 gallons into lagering keg.
12/7/15 racked to keg and put @ 30psi @ 40F.  will lower tomorrow to 14 psi.
12/10/15 carb is already good.  beer has good clarity with just a little haze.

vs. pilsner urquell (side by side tasting)

aroma: PU has more saaz hop aroma as well as a bit more malty sweetness in the aroma a little diacetyl.  close but PU has a bit more hop and malt character

flavor: similar to aroma.  PU has a bit more saaz flavor and malty sweetness.  mine has a hair more mineral edge – PU is very soft.  PU is a hair more bitter.

appearance: PU is clearer but close in color and head

mouthfeel: mine is a bit thinner but it is also a smaller beer so i think that is OK

overall: in the right vein but up saaz 50% in late additions, up IBUs by 5 and work on improving the malt character.

Ordinary Bitter eBIAB 1

I’ve sort of finalized my list of beers I want to brew for NHC 2016 and I think Ordinary or Best Bitter is on the list so I wanted to give one a try and see how I want to tweek it.  I went back through all my standard books and past NHC winners and melded it all together and came up with:

BrewDesign

Recipe Info

Beer Name: bitter
Style: Ordinary Bitter
Date: 10-5-2015

Style

Original Gravity: 1.039
Final Gravity: 1.012
Color: 8.8
Alcohol: 3.6 %
Bitterness: 37.8 IBUs

Brewery

Efficiency: 70
Attenuation: 70

Mash

Mash Fermentable Weight: 8.25 Pounds
Mash Thickness: 2.0 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 6.13 Gallons
Mash Volume: 6.79 Gallons
Strike Water Temp: 160.2 F
Mash Temp: 152 F

Boil

Kettle Gravity (start of boil): 1.032
Starting Boil Volume: 6.75
Boil Duration: 60 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 5.5

Fermentables

Weight (Lbs) % by Weight Name Yield SRM
7.5 90.9 Bairds Maris Otter 82.0 3.0
.5 6.1 Bairds Carastan 75.0 40.0
.25 3.0 Bairds Dark Crystal 74.0 120.0

Hops

Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
1 US Golding 5.0 60 Boil 20.3
.5 US Golding 5.0 15 Boil 5.0
.5 UK Fuggles 5.0 15 Boil 5.0
.5 US Goldings 5.0 10 Whirlpool 1.8
.5 UK Fuggles 5.0 10 Whirlpool 1.8

Yeast and Friends

Amount (Milliters) Name
1 vial White Labs WLP002 English Ale

Misc

Amount Name Time
1 Whirlfloc Tablet 15
tsp Yeast Nutrient (Wyeast) 10

Notes

Liquid Yeast Pitch – Stirplate StarterFirst Starter
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 43 grams
Starter Size: 0.4 liters

Salt and Acid adjustments:

Mash Salts:
Gypsum: 3.0 gram
Calcium Chloride: 3.0 gram

Mash Acid:

Sparge/Boil Salts:
Gypsum: 2.0 gram

Predicted Mash pH of: 5.24

Mash Ions (ppm):
Ca: 72.3 Mg: 3.0 Na: 21.0 Cl: 73.4 So: 96.1

Boil Ions (ppm):
Ca: 70.2 Mg: 3.0 Na: 21.0 Cl: 38.9 So: 137.7

Ferment @ 68F for 2 weeks
Rack to keg and force carb to 2.3 volumes

Forced Carbonation
Keg Temperature: 40 F
Volumes of CO2: 2.3
Set Keg Pressure to: 10.1 psi

I had some recipe variance due to Homebrew shop limitations 🙂  they had maris otter and carastan but no dark crystal so i tasted a bunch of dark caramel malts (caramunich, special B) but settled on briess 120 which I think was a mistake.  Briess seems to have a very toffee like flavor to there caramel malts that always tasted like diacetyl to me.  OK in this beer but I would stick with british crystal malts.  also, they did not have US goldings so I went for EKG.

10/11/15 made 0.5L starter (I only pitched 200mL) of WLP002 English Ale in the new packaging with 9.11.15 date so pretty fresh.
10/13/15 brew day.  normal.  pitched at 11:30am and bubbling by 10pm that night
10/14/15 strong steady bubbling with 1/2 inch kreusen
10/15/15 very vigorous fermentation by started to slow by the end of the day
10/16/15 kreusen fully dropped.  starting to clear.  ~1sec apart.
10/17/15 ~2sec
10/18/15 ~4 sec
10/19/15 ~5sec
10/22/15 ~5sec
10/23/15 no bubbling.  weird.  kegged and dropped to 40F.  20psi overnight.
10/24/15 put on draft @ 40F 12psi
10/29/15 starting to clear but still hazy.  carb getting close.
10/31/15 carb is really good.  maybe a tinge high but pretty close.  flavor profile is spot on other than caramel/diacetyl note that I think is briess caramel malt.
11/6/15 still hazy.  definitely will gelatin next time.  not super hazy but not getting clear.

tasting notes:

aroma: nice low bready, toasty and caramelly notes.  low berry esters.  low floral hops with earthy edge.  all in all not great.  malt is muddled.  hops aren’t appealing.  ester character is nice.

appearance: low head w/ OK retention.  amber color is good.  clarity is OK but not brilliant.

flavor:  better than aroma.  nice bready, toasty and caramelly notes.  nice cherry & berry esters.  moderate bitterness is spot on.  hop flavor is low earthy.

mouthfeel: body is medium – light.  good.

overall: in the ballpark but needs better clarity, better head and retention.  more malt and hop pop in the aroma.  close but not quite right.  possible adjustments:
+gelatin
+some head+ malts -> wheat or carapils
+more late hops and maybe change up hops a bit
+change dark malt to british (simpsons)
+change to crisp MO and simpson caramel malts

Mosaic IPA 1

I have an upcoming birthday so I decided to brew a Bday beer for myself.  After kicking around different ideas I figured I should brew something that is popular but with a twist for me so I settled on an American IPA but a boatload of Mosaic hops late.  I also decided to make this my first Caramel/Crystal free IPA since it seems there is a general move away from these malts in IPAs on the West Coast.  Why not give it a whirl!  I recently moved so my eBIAB system is out of commission till I get an electrician scheduled so I brewed this on my old 3 vessel system.   Here is the recipe:

BrewDesign

Recipe Info

Beer Name: mosaic ipa
Style: American IPA
Date: 8-17-2015

Style

Original Gravity: 1.061
Final Gravity: 1.012
Color: 3.7
Alcohol: 6.3 %
Bitterness: 143.5 IBUs

Brewery

Efficiency: 80
Attenuation: 80

Mash

Mash Fermentable Weight: 15.125 Pounds
Mash Thickness: 1.5 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 5.67 Gallons
Mash Volume: 6.88 Gallons
Strike Water Temp: 163 F
Mash Temp: 150 F

Boil

Kettle Gravity (start of boil): 1.050
Starting Boil Volume: 9.0625
Boil Duration: 75 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 7.5

Fermentables

Weight (Lbs) % by Weight Name Yield SRM
7 46.3 Rahr Pale Malt; American (Rahr) 81.3 1.8
7 46.3 Simpsons Golden Promise 82.0 2.0
.75 5.0 Briess Carapils 74.0 1.3
.375 2.5 Weyermann Acidulated Malt 78.7 2.3

Hops

Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
1 Magnum Pellets 13.1 60 Boil 33.2
1 Columbus Pellets 15.2 15 Boil 19.1
4 Mosaic Pellets 11.7 30 Whirlpool 45.6
4 Mosaic Pellets 12.8 0 Dry Hop 0.0

Yeast and Friends

Amount (Milliters) Name
1 White Labs WLP001 California Ale

Misc

Amount Name Time
1 tablet Whirlfloc Tablet 15
1 tsp Yeast Nutrient (Wyeast) 10

Notes

Forced Carbonation
Keg Temperature: 42 F
Volumes of CO2: 2.5`
Set Keg Pressure to: 13.3 psi

Liquid Yeast Pitch – Stirplate Starter

First Starter
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 141 grams
Starter Size: 1.4 liters

Salt and Acid adjustments:

Mash Salts:
Gypsum: 12.0 gram -> i ended up doing 7g

Mash Acid:
Acidulated Malt: 6.0 oz

Sparge/Boil Salts:
Gypsum: 10.0 gram

Predicted Mash pH of: 5.46

Mash Ions (ppm):
Ca: 80.8 Mg: 3.0 Na: 21.0 Cl: 11.0 So: 200.8

Boil Ions (ppm):
Ca: 75.0 Mg: 3.0 Na: 21.0 Cl: 11.0 So: 186.9

9/2/15 made 1.5L starter
9/4/15 normal brewday on automated 3 vessel propane system outside 90+F.  cooled to 64F.  let sit for 20 min.  racked to fermenter and pitched at 68F @ 3pm.  10pm already steady bubbling.
9/5/15 nice 1 inch kreusen with strong bubbling
9/6/15 ditto
9/7/15 ditto.  smelliest fermenter ever!  started super dank and now more berry.
9/8/15 starting to slow just a hair
9/9/15 ~2 sec apart
9/10/15 kreusen dropped ~3 sec
9/11/15 ~5 sec
9/12/15 ~ 13 sec
9/13/15 ~15 sec
9/23/15 no bubbling
9/24/15 transferred to clean, purged carboy and dry hopped 2oz FG 1.014 pH 4.41
9/27/15 added other 2 oz
10/1/15 racked to keg and put in lagering fridge
10/2/15 added gelatin
10/7/15 racked to serving keg and force carbed

thoughts: fantastic beer.  nice and dry but not minerally.  this much mosaic may be a bit much. probably better mixed with other hops.  that said, they are delicious hops with a whole lot going on.  fantastic beer.  big fan of the grain bill and caramel malt is not missed.

Cream Ale eBIAB 1

Time for a new brew style?  Sure.  Cream Ale.  Why not 🙂  I looked at some NHC recipes and Brewing Classic Styles and settled on:

BrewDesign

Recipe Info

Beer Name: cream ale ebiab v1
Style: Cream Ale
Date: 5-3-2015

Style

Original Gravity: 1.049
Final Gravity: 1.010
Color: 3.2
Alcohol: 5.2 %
Bitterness: 19.1 IBUs

Brewery

Efficiency: 70
Attenuation: 80

Mash

Mash Fermentable Weight: 11.25 Pounds
Mash Thickness: 2.0 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 7.63 Gallons
Mash Volume: 8.53 Gallons
Strike Water Temp: 158.5 F
Mash Temp: 150 F

Boil

Kettle Gravity (start of boil): 1.039
Starting Boil Volume: 7.5625
Boil Duration: 75 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 6

Fermentables

Weight (Lbs) % by Weight Name Yield SRM
5 44.4 Weyermann Pilsner; German 80.0 1.8
4.75 42.2 Rahr Pale Malt; American (Rahr) 81.3 1.8
.5 4.4 Briess Flaked Maize 75.0 0.8
.75 6.7 Sugar, Corn (Dextrose) 99.0 0.0
.25 2.2 Weyermann Acidulated Malt 78.7 2.3

Hops

Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
.75 Liberty Pellets 5.2 60 Boil 13.6
.5 Liberty Pellets 5.2 20 Boil 5.5

Yeast and Friends

Amount (Milliters) Name
1 Wyeast Labs 1056 American Ale

Misc

Amount Name Time
1 Whirlfloc Tablet 15
1 tsp Yeast Nutrient (Wyeast) 10

Notes

Liquid Yeast Pitch – Stirplate Starter

First Starter
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 78 grams
Starter Size: 0.8 liters

salts:
mash:
4g gypsum
4g cc

predicted 5.4 pH brewersfriend

Pitch @ 64F and raise to 65F over 24 hours and hold through 2 weeks. Rack to keg and crash to 35F for 24 hours. Fine with gelatin and lager for 1 week. Then rack to clean keg and carbonate to 2.6 volumes.

Forced Carbonation
Keg Temperature: 41 F
Volumes of CO2: 2.6
Set Keg Pressure to: 13.9 psi

5/9/15 made .6L starter w/ 60g DME
5/11/15 brew day:

+ had to dilute wort b/c efficiency was 75% (a bit better than expected) and so had to up liberty bittering charge to 1 oz

otherwise normal brewday.  run to fermenter was a bit hazy but seems that some trub got in dip tube so maybe flush a bit first next time.  wort was very clear other than trub plug.  ran 4G into fermenter which left about 2.5 gallons in kettle about half of which was super trubby.  maybe point arm down while settling trub to keep junk out?

started at 7:30am and into fermenter at 12:30pm.  pitched starter at 64F and raised to 65F over 24 hours then held.

5/12/15 @ 8am nice kreusen and bubbling strongly
5/13/15 same
5/14/15 steady bubbling but starting to slow
5/17/15 ~1 sec apart
5/18/15 ~2 sec
5/19/15 ~5 sec
5/22/15 no bubbling
6/1/15 racked to keg FG 1.009 pH 4.1 a bit yeasty but clean.  boring 🙂  will be better fined and carbed hopefully
6/2/15 added gelatin after cooling in lagering fridge overnight.  1/2 tsp gelatin in 1/4 cup of filtered water microwaved to 180F

genessee cream ale comparison 6/16/15
appearance: genee is a bit more golden then mine which is straw.  genee had a bigger head.  similar retention but genee was a bit better

aroma: similar.  mine is a bit sweet & floral and genee is a bit more grainy and earthy but very similar

flavor: very similar.  genee is a tinge sweeter w/ a bit of fruitiness

mouthfeel.  very similar.  mine is a bit dryer and maybe a bit more carbonic.  genee is a bit sweeter and smoother.

overall impression: pretty darn close.  genee is about 1 SRM darker and  a little sweeter with a little less bite.

what to change?  maybe a tinge darker?  replace sugar with more pilsner malt.  maybe some carapils for head retention?  not sure i would change a whole lot.

Hop Fu eBIAB 1

Third brew on the new single vessel eBIAB setup and now that I have most the kinks worked out time to see how it handles a serious quantity of hops!  I’ve brewed this beer before but adjusted the recipe a little since I couldn’t get my previous ingredients (namely British Medium Crystal – I had to substitute in Briess Caramel 60).   Note: stick with real British crystal malt (Briess has a more candy caramel character that reminds me of diacetyl and lacks some of the depth of flavor that british crystal has).  Here is the recipe:

BrewDesign

Recipe Info

Beer Name: Hop Fu eBIAB 1
Style: American IPA

Style

Original Gravity: 1.067
Final Gravity: 1.013
Color: 5.9
Alcohol: 7 %
Bitterness: 214.1 IBUs

Brewery

Efficiency: 70
Attenuation: 80

Mash

Mash Fermentable Weight: 14.25 Pounds
Mash Thickness: 1.75 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 8.23 Gallons
Mash Volume: 9.37 Gallons
Strike Water Temp: 161.6 F
Mash Temp: 152 F

Boil

Kettle Gravity (start of boil): 1.050
Starting Boil Volume: 7.375
Boil Duration: 90 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 5.5

Fermentables

Weight (Lbs) % by Weight Name Yield SRM
13 91.2 Rahr Pale Malt; American (Rahr) 80.0 1.8
.25 1.8 Briess Caramel 60 76.0 60.0
.75 5.3 Briess Carapils 74.0 1.3
.25 1.8 Weyermann Acidulated Malt 78.7 2.3

Hops

Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
1 Magnum Pellets 15.2 60 Boil 52.7
1 Columbus Pellets 15.6 30 Boil 41.6
1 Simcoe Pellets 14.1 10 Boil 17.7
1 Amarillo Pellets 8.5 20 Whirlpool 8.9
1 Citra Pellets 14.5 20 Whirlpool 15.2
1 Centennial Pellets 10.0 20 Whirlpool 10.5
1 Columbus Pellets 15.6 20 Whirlpool 16.4
1 Simcoe Pellets 14.1 Dry Hop 0.0
1 Amarillo Pellets 8.5 Dry Hop 0.0
1 Citra Pellets 14.5 Dry Hop 0.0
1 Centennial Pellets 10.0 Dry Hop 0.0
1 Columbus Pellets 15.6 Dry Hop 0.0

Yeast and Friends

Amount (Milliters) Name
1 vial and 1 L starter White Labs WLP001 California Ale

Misc

Amount Name Time
1 tablet Whirlfloc Tablet 15
1 tsp Yeast Nutrient (Wyeast) 10

Notes

mash salts:
9g gypsum
2g cc

pitch @ 66 and ramp to 68 over 1 day then hold till day 8 and half dry hop, day 10 swirl and do other half day 12 swirl again and when dropped clear (~day 14) rack to keg and force carb to ~2.5 volumes.

4/11/15 made 1 L starter
4/13/15 brew day

ebiab notes:
+ mash started @~155 but dropped to 150F within a few minutes. can probably target 5F overshoot

+ dropped back edge and some grain got out.  i fished all out of the wort but maybe missed a little

+ normal brew day otherwise.  fairly trubby into the ferment since i was short on wort.  5 gallons @ end w/ 4 gallons into the fermenter so finishing with 1 gallon more would have been good.

+ all numbers were on

+effienciency ok but not great @ 68%

+ stabilized @ 66.8F (was 65F in kettle at end of cooling) so set to raise to 68 over 24 hours

@ 1pm pitched
@10pm kreusen formed and slow steady bubbling
4/14/15 big fluffy kreusen and furious bubbling
4/27/15 racked to secondary to dry hop all 5oz at once and plan to swirl.  1.014 FG.  sample is very promising.  clean.  big hop flavor and aroma.
5/4/15 racked to keg and put in lagering fridge ~3 gallons
5/5/15 added .5 tsp of gelatin to 1/4 cup of filtered water.  microwaved 15sec at a time to 180F and added it to the keg, purged.  swirled just a little.
5/10/15 racked to sanitized and purged serving keg and did 5 min shake @ 30psi to start carb.  pulled 1/3 pint before transfer to clear out gelatin.  clear and sample tastes awesome.  only 2.5 gallons 🙁

gelatin worked really well.  beer is crystal clear.