APA Central Coast Monterey 1

About to start my NHC run of beers so I wanted to get a quick hoppy beer done to have on tap while I’ve got a bunch of lagers napping.  I just listened to a Brewing Network Sunday Session where they talked about the Central Coast GABF Gold Winning American Pale Ale called Monterey.  Sounded pretty delicious so I thought I’d give it a shot.  Here is the recipe I put together based off the show discussion and modified for my system.

BrewDesign

Recipe Info

Beer Name: central coast monterey pale ale clone eBIAB 1
Style: American Pale Ale

 

Style

Original Gravity: 1.054
Final Gravity: 1.011
Color: 5.7
Alcohol: 5.6 %
Bitterness: 75.9 IBUs (i have to look at my code to see how this was calculated since my FWH number looks low below but i think i may have moved the decimal one place)

Brewery

Efficiency: 70
Attenuation: 80

Mash

Mash Fermentable Weight: 14.5 Pounds
Mash Thickness: 1.60 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 7.8 Gallons
Mash Volume: 8.96 Gallons
Strike Water Temp: 164.3 F
Mash Temp: 154 F

Boil

Kettle Gravity (start of boil): 1.046
Starting Boil Volume: 8.25
Boil Duration: 60 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 7.0

Fermentables

Weight (Lbs) % by Weight Name Yield SRM
9.5 65.5 Rahr Pale Malt; American (Rahr) 81.3 1.8
2.5 17.2 Weyermann Vienna Malt 79.0 3.4
1.25 8.6 Torrified Wheat 79.0 1.7
.5 3.4 Carastan 75.0 40.0
.75 5.2 Briess Carapils 74.0 1.3

Hops

Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
.1 Mosaic Pellets 12.7 60 First Wort 3.6
.6 Centennial Pellets 10.0 10 Boil 6.2
1 Galaxy Pellets 14.0 30 Whirlpool 15.2
.9 Mosaic Pellets 12.7 30 Whirlpool 12.4
.4 Centennial Pellets 10.0 3 days Dry Hop 0.0
1 Mosaic Pellets 12.7 3 days Dry Hop 0.0
1 Galaxy Pellets 14.0 3 days Dry Hop 0.0

Yeast and Friends

Amount (Milliters) Name
2 sachets US-05

Misc

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

Notes

Salt and Acid adjustments:Mash Salts:
Gypsum: 8.0 gram
Calcium Chloride: 2.0 gram

Mash Acid:
Lactic Acid: 2.0 ml @ 88 %

Sparge/Boil Salts:

Predicted Mash pH of: 5.45

Mash Ions (ppm):
Ca: 77.7 Mg: 3.0 Na: 21.0 Cl: 39.3 So: 155.0

Boil Ions (ppm):
Ca: 77.7 Mg: 3.0 Na: 21.0 Cl: 39.3 So: 155.0

mash in at 154 for 60 mins
ramp to 168 for 10 mins

cool to 66, pitch and ramp to 68F over 24 hours. hold for 2 weeks. rack to clean and purged fermenter. dry hop for 3-4 days. rack to clean and purged keg and put in lagering fridge overnight. gelatin and let sit for 3-4 days. rack to clean and purged keg and carb and serve.

12-24-15 regular brew day and pitched @ 1pm
12-25-15 kreusen formed and steady bubbling
12-26-15 very strong bubbling and 1″ kreusen.  smells really good 🙂
12-27-15 steady bubbling but starting to slow a little
12-28-15 still kreusened but slowed to bubbling every 3 sec
12-29-15 ~9sec
12-30-15 ~20 sec
1-1-16 no bubbling
1-7-16 racked to clean carboy for dry hopping.  FG is 1.016 and pH is 4.21.  tastes super good and hop aroma is really nice even before dry hopping.  maybe a bit bitter for a pale ale but we’ll see how that comes out post gelatin and a bit of age.

Fruit and Brett 1

After doing a lot of Hefeweizen experiments, I was feeling the pull of the sour side 🙂  I’ve made a bunch of clean Berliner Weisse (BW) and I like the idea of a fruited BW as well as maybe some funk to join the party but not sure the best way to approach.  So, the idea with this experiment is to make 3+ gallons of baseline kettle soured BW and then split it across three 1 gallon batches.  All 3 after primary fermenation will get 1 pound of sweet cherry puree.  The first will be white wine yeast fermented only and is the pseudo control and then try Brett two ways – one as the primary fermenter and one as the secondary.  I’ve read that Brett in secondary is a lot more expressive but curious to see how that plays out.  After reading about the various different Brett strains I settled on Brett Claussenii since it’s actually Brett (unlike Brett Troi), it is fairly mild on the funk and hopefully will have a nice tropical fruit character to play off the cherry.  There are also a lot of big open questions.  How will the Brett play in a pretty low pH environment?  Will I have oxygen issues with my little 1 gallon fermenter setups and just get a bunch of vinegar?  Will I just end up with a bunch of bottle bombs?  But, I guess that is why one experiments, right?  Here is the breakdown on the three batches.

make 3 cherry BW. kettle sour batch with lacto and then split into 3 x 1 gallon batches.

1> ferment with EC-1118, add 1 lb cherry puree as fermentation slows then bottle
2> ferment with Brett C, add 1 lb cherry puree as fermentation slows then bottle
3> ferment with EC-1118, add 1 lb cherry puree as fermentation slows add Brett C and let sit till no more activity then bottle

1 liter starter of brett c – pitch half in into 2> and half into secondary for 3>

Here is the recipe details:

BrewDesign

Recipe Info

Beer Name: berliner_weisse_cherry_experiment_EBIAB_1
Style: Berliner Weisse

 

Style

Original Gravity: 1.034
Final Gravity: 1.005
Color: 3.6
Alcohol: 3.7 %
Bitterness: 0 IBUs

Brewery

Efficiency: 70
Attenuation: 85

Mash

Mash Fermentable Weight: 7 Pounds
Mash Thickness: 2.6 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 6.55 Gallons
Mash Volume: 7.11 Gallons
Strike Water Temp: 130.7 F
Mash Temp: 125 F

Boil

Kettle Gravity (start of boil): 1.030
Starting Boil Volume: 5.625
Boil Duration: 30 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 5

Fermentables

Weight (Lbs) % by Weight Name Yield SRM
4 57.1 Best Malz Pilsner; German 80.0 1.8
2 28.6 Canada Malting Wheat Malt; White 88.0 2.8
1 14.3 cherry puree 24.5 5.0

Hops

Weight (ozs) Name AAU Time (mins) Use IBUs / Addition

Yeast and Friends

Amount (Milliters) Name
1 pouch omega labs lacto blend OYL 605
2 pouches lalvin ec-1118 white wine yeast
1 vial White Labs WLP645 Brettanomyces Claussenii

Misc

Amount Name Time
1 tablet Whirlfloc Tablet 15
1 tsp Yeast Nutrient (Wyeast) 10
1 3lb can Cherry Puree fermenter

Notes

make 3 cherry BW. kettle sour batch with lacto and then split into 3 x 1 gallon batches.

1> ferment with EC-1118, add 1 lb cherry puree as fermentation slows then bottle
2> ferment with Brett C, add 1 lb cherry puree as fermentation slows then bottle
3> ferment with EC-1118, add 1 lb cherry puree as fermentation slows add Brett C and let sit till no more activity then bottle

1 liter starter of brett c – pitch half in into 2> and half into secondary for 3>

Salt and Acid adjustments:

Mash Salts:
Calcium Chloride: 5.0 gram

Mash Acid:
Lactic Acid: 2.0 ml @ 88 %

Sparge/Boil Salts:

Predicted Mash pH of: 5.48

Mash Ions (ppm):
Ca: 68.0 Mg: 3.0 Na: 21.0 Cl: 119.0 So: 24.0

Boil Ions (ppm):
Ca: 68.0 Mg: 3.0 Na: 21.0 Cl: 119.0 So: 24.0

mash schedule:
mash in at 125F for 10 min
146F for 30 min
158F for 30 min
168F for 10 min

cool to 70F and pitch and raise to 85F

carb to 3.25 volumes

Notes:

12-10-15 Brett C (WL645) ~200mL starter.  no stir plate to reduce oxygen update and prevent acetic acid production in Brett.  kept in cooler with lizard lamp set to 80F
12-14-15 standard brew day.   cooled to 85F and pitch one pouch of omega labs lacto blend.  set kettle at 85F to hold and check every 12 hours till 3.2pH.
@ 10pm pH 5.59
12.-15-15 @ 1:30pm pH 3.21!!!!!  Wow!!!!
@5:10pm pH 3.15 -> boild for 10 mins, cooled to 70F, split across three 1 gallon fermenters and put in fridge with heater set to 80F.  gravity was 1.032 so no change in gravity with souring

1> half of EC1118 yeast pitch (one sachet that was reconstituted in 1 cup of boiled and cooled filtered water)

2> other half of yeast pitch

3> 150mL of Brett pitched (remaining Brett saved for 2> for secondary)

12-16-15 1> & 2> are kreusened and fermenting nicely 3> shows no activity
12-17-15 1> & 2> appear to be done fermenting 3> is showing a little kreusen.
12-18-15  added 1 lb of oregon fruit sweet cherry puree but pulled a sample before.
1> 1.012 clean and quick sour
2> ditto
3> 1.030 clean with a little bit of funk.
12-22-15 1> , 2> appear done and dropping clear  3> has 1″ kreusen and but no bubbling so fermenter must be leaking.  that night i pitched the remaining brett into 2> to do secondary brett and moved 3> to a bubbler and now seeing bubbling so leak is fixed.  not a fan of the big mouth bubbler for that reason.  they are hard to get to seal.
12-23-15 1> done 2> bubbling every ~28 seconds 3> still kreusened and bubbling every ~25 sec
12-24-15 1> and 2> appear done 3> still bubbling every ~25 sec
12-25-15 > same
12-26-15 > same
12-27-15 3> ~40 sec
12-28-15  no bubbling.  3> took about 3 weeks to finish active fermentation vs 2 days for sacc.
12-29-15 same
12-30-15 bottle 1> , 1.4 gallons, 1.3 oz per gallon for 3.5 volume did 1.8 oz in 1/2 filtered boiled water.  bottled 8, probably could have bottled 10 fair amount of cherry solids into bottling bucket would be good to find a way to filter out from fermenter to bottling bucket.

+++++after the fact i realized the markings were wrong on my buggy bottling bucket.  my 1.5 gallon market was actually 1 gallon so my 1.4 gallons was actually 0.93 gallons.  uh oh.  wo will be more like 4 volumes on 1> rather than 3.5 volumes.  hopefully no bottle bombs.  fingers crossed.

1-9-16 bottled 2>
0.9 gallons targetting 3 volumes b/c or brett and want to lower risk of bottle bombs.  35 grams of dextrose in 1/2 cup of boiled filtered water.  filled 8 bottles just barely.

1-13-16 same as 2> bottled 3> except 31g of table sugar instead of corn sugar.

1> and 2> were both fully carbonated after 2 weeks.
1-27-16 opened a bottle and 3> does not seem to be at all carbonated.

2-6-16 3> was more carbonated but not fully carbonated.  there was a little pellicle in the neck.  will wait another few weeks and try another bottle.  maybe @ 6 weeks.  nice beer.  very fruity (maybe pineapple layered on top of the cherry?) and low funk.  just a hint.
1> still very good.  nice clean berlinner character with nice cherry level.  only issue is it is a bit yogurty due to lots of yeast in the bottle.
2> nice brett character but a little bit of rubber on the backend.  subtle but there.  definitely more funky than 3> and it has gotten more funky since last tasting a couple of weeks ago but the funk is still subtle and nice.

3-7-16    1> good but a bit yogurty.  cherry character is really nice.  a bit thin maybe.  seems to be getting worse with age (more yogurty).
2> very nice.  brett character is subdued but noticeable.  rubber is gone.

4-6-16 1> very similar to 3-7 tasting
2> similar to 3-7 tasting but brett character has kicked up just a notch.  really nice beer.  no yogurt flavor.
3> carb is getting pretty good.  still a little undercarbed but close.  crazy cherry juice aroma and flavor with just an edge of funk.  less funk than 2>  nice beer.

5-11-16   1> very similar to last tasting and yogurt may have dropped a little.  aging quite well.
2> brett character is now really good.  low in the aroma and flavor but really nicely rounds out the beer.  aroma and flavor are cherry forward but a nice blend of funk.  body is a bit thin but not way off.  carb is spot on.
3> aroma and flavor are clean bold cherry (more than 1 & 2) with an edge of pineapple and funk and a little cheese.  body is medium and good.  carb is now really good.  a very nice beer although i prefer 2>

 

Santa’s Saison

I recently moved to a new neighborhood and I figured a good way to make nice with the neighbors is to supply them with tasty alcohol!  Strangely my wife was opposed to the idea but it all worked out well in the end and it would seem the neighbors wave a bit more than in the past.  I’ll mark that up as a win.  I wanted to brew a fairly quick turn around beer that I could bottle condition in nice 750ml champagne bottles (fancy!!!) and that is fairly accessible and hopefully liked by non-beer drinkers.  So, I figured a nice saison with its fun fruity, peppery notes and low bitterness would fit the bill.  Of course its a holiday beer so I tuned everything up a bit.  Higher alcohol, a bit maltier, a nice lively carbonation and a weeee bit hoppier.  One novel thing is I did a 50/50 pitch of the dupont strain and french saison.  I really like the dupont strain and would normally do just that but I wanted to make sure it fermented out quickly and completely so I mixed in the wyeast 3711 to do just that.  Here is what I came up with:

BrewDesign

Recipe Info

Beer Name: santa’s saison
Style: Saison

 

Style

Original Gravity: 1.065
Final Gravity: 1.010
Color: 5.6
Alcohol: 7.2 %
Bitterness: 33 IBUs

Brewery

Efficiency: 70
Attenuation: 85

Mash

Mash Fermentable Weight: 15 Pounds
Mash Thickness: 1.70 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 8.38 Gallons
Mash Volume: 9.58 Gallons
Strike Water Temp: 156.4 F
Mash Temp: 147 F

Boil

Kettle Gravity (start of boil): 1.049
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
12 80.0 Pilsner; Franco-Belge 80.0 1.7
2 13.3 Munich – Best Malz 78.0 8.7
1 6.7 Wheat Malt; White 88.0 2.8

Hops

Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
1 Liberty Pellets 5.2 60 Boil 16.6
1 Liberty Pellets 5.2 15 Boil 8.2
1 Liberty Pellets 5.2 15 Whirlpool 4.1

Yeast and Friends

Amount (Milliters) Name
1 vial White Labs WLP565 Belgian Saison I Ale
1 pouch Wyeast Labs 3711 French Saison

Misc

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

Notes

step mash
45 min 147F
30 min 155F
10 min 168F

Liquid Yeast Pitch – Stirplate Starter

First Starter
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 75 grams
Starter Size: 0.8 liters

Do 2 x 1L starters. Pitch 0.5L of Dupont 565 and 0.3L French Saison. (double check these numbers)

Salt and Acid adjustments:

Mash Salts:
Gypsum: 10.0 gram (I forgot to add this!!!!  Duh!!!!)

Mash Acid:
Lactic Acid: 4.0 ml @ 88 %

Sparge/Boil Salts:

Predicted Mash pH of: 5.45

Mash Ions (ppm):
Ca: 80.4 Mg: 3.0 Na: 21.0 Cl: 11.0 So: 199.8

Boil Ions (ppm):
Ca: 72.6 Mg: 3.0 Na: 21.0 Cl: 11.0 So: 181.1

Ferment at 80F for 2 weeks then bottle.

Bottle Carbonation
Temperature at Bottling: 80 F
Volumes of CO2: 2.8
Amount of Beer: 3.5 Gallons
Amount of tableSugar to add: 109.2 grams or 3.8 ounces

11-24-15 i made a starter the night before.  not ideal but it is what it is.  1 did 1 smackpack each of WY3724 (DuPont) and WY3711(French Saison) in a 1.2L Starter w/ 120g of DME
11-25-15 normal brewday except I FORGOT GYPSUM!!!  Booooo!  I pitched 800mL of the starter to get a standard ale pitching rate.  60 sec of oxygen.  Pitched at 64F and set johnson controller on heater wrap to 66F @ 1pm.  @8pm it was already bubbling and kreusen forming.
11-26-15 nice 1″ kreusen and steady bubbling.  set controller to 72F.
11-29-15 ~5sec apart for bubbling.  kreusen gone.  temp raised to 80F.
11-30-15 ~8sec bubbling.  room WREAKS of banana bread.    starting to drop clear.
12-1-15 took sample.  1.006.  pH 4.27.  strong pepper notes and some banana but not bad.  a bit hot but promising but still very young.
12-2-15 ~20 sec bubbling
12-7-15 bottled
FG 1.006
3.6 Gallons at 80F and targetting 3.25 volumes.  136g of table sugar boiled 10 mins w/ 3/4cup of filtered water.  16 x 750ml bottles filled.
1-8-16 aroma: orange, pepper, light alcohol, bready malt
flavor: similar to aroma.  a bit too much alcohol heat but not bad.
mouthfeel: nice and dry but not bone dry.  good carb level.  effervescent but not overdone.
appearance: amber.  has cleared nicely in the bottle.
overall:  very, very good.  only change would be a bit less munich malt and focus on fermentation to reduce alcohol heat.  on a side note – the banana note really subsided with aging in the bottle.  not sure if the yeast took it up or it just aged out but it was barely noticeable.

Hefeweizen eBIAB 1

This is a dry run of my NHC Hefeweizen entry.  I took everything I learned from my Hefeweizen experiments and came up with this beer.  Main lessons – ferment @ 62F and pitch at half the standard pitch rate.

BrewDesign

Recipe Info

Beer Name: hefeweizen_ebiab_1
Style: Weissbier

 

Style

Original Gravity: 1.052
Final Gravity: 1.012
Color: 3.8
Alcohol: 5.3 %
Bitterness: 13.1 IBUs

Brewery

Efficiency: 70
Attenuation: 77

Mash

Mash Fermentable Weight: 12 Pounds
Mash Thickness: 2.0 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 8 Gallons
Mash Volume: 8.96 Gallons
Strike Water Temp: 119 F
Mash Temp: 113 F

Boil

Kettle Gravity (start of boil): 1.043
Starting Boil Volume: 7.25
Boil Duration: 60 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 6

Fermentables

Weight (Lbs) % by Weight Name Yield SRM
5.125 42.7 Best Malz Pilsner 80.0 1.8
6.5 54.2 Canada Malting White Wheat 82.0 2.0
.375 3.1 Weyermann Acidulated Malt 78.7 2.3

Hops

Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
1 Tettnang Pellets 3.9 60 Boil 13.1

Yeast and Friends

Amount (Milliters) Name
1 pouch Wyeast Labs 3068 Weihenstephan Weizen

Misc

Amount Name Time
1 tablet Whirlfloc Tablet 15
1/2 tsp Yeast Nutrient (Wyeast) 10

Notes

113F ferulic acid rest for 15 mins
[ADD ACID MALT AFTER FERULIC ACID REST}
126 protein rest 10 mins
146F 20 mins
158F 20 mins
168F 10 mins

Salt and Acid adjustments:

Mash Salts:
Calcium Chloride: 7.0 gram

Mash Acid:
Acidulated Malt: 6.0 oz

Sparge/Boil Salts:

Predicted Mash pH of: 5.45

Mash Ions (ppm):
Ca: 70.0 Mg: 3.0 Na: 21.0 Cl: 122.5 So: 24.0

Boil Ions (ppm):
Ca: 63.0 Mg: 3.0 Na: 21.0 Cl: 110.1 So: 24.0

Liquid Yeast Pitch – Stirplate Starter

First Starter
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 49 grams
Starter Size: 0.5 liters
[WE WANT HALF THIS SO PITCH 250 mL]

Pitch @ 62F and hold for 1 week then raise to 68F for 1 week

Bottle Carbonation
Temperature at Bottling: 72 F
Volumes of CO2: 3.0
Amount of Beer: 4 Gallons
Amount of tableSugar to add: 132.2 grams or 4.6 ounces

11/15/15 made 0.5L starter
11/17/15 normal brew day.  pitched @ 60F and ramped to 62F over 24 hours
11/20/15 still 1″ kreusen and still slowly bubbling
11/21/15 same
11/22/15 bubbling every 3 secs
11/23/15 every 4 secs
11/24/15 every 5 secs
11/25/15 same
11/29/15 no bubbling
12/1/15 bottled ~3.6 gallons w/ 130 grams of sugar (36 grams per gallons) to target 3.25 volumes
12/16/15 side by side comparison to franziskaner

aroma: pretty darn similar.  F may have a hair more clove and mine a bit more banana but very close.  mine smells a lot fresher 🙂

flavor: also very similar.  damn.  having a hard time telling them apart.  again, mine a bit more banana and F a bit more clove.  malt character very similar.

mouthfeel: dead on.  both have med-low body w/ nice dry crisp finish and a fullness from carbonation.

appearance: nice big fluffy head and excellent retention.  very similar.  both murky with yeast.  did roll both to rouse yeast. main difference is color.  mine is straw -> gold and F is solid gold.

overall impression: i feel like i’ve nailed it and i think i’ll go with this again for NHC.