Flanders Red eBIAB v1b1

Now that my NHC beers are all done, time to try something new!  I haven’t made any Belgian-style sours so since I have extra beer on draft it seems like a good time to brew some stuff that will take a long time to be bottle up and drunk.  I’ve been a big Rodenbach fan since the first time I tried one many years ago and often “reward” myself with a Grand Cru.  After looking at different recipes, it looks like most of the NHC winners have been modeled around Jamil’s 2-time winning recipe so it seemed like a good place to start.  My grain bill pretty much matches but I did tweak a few things around the hopping as well as the bugs/yeast.  I want to make sure it gets sour enough so I did a starter of Swanson Lacto Plantarum that I pitched a the same time as the Roselare blend.  I also lowered the IBUs to ~4 to try and limit inhibit the lacto.  My plan is to let if ferment for a couple weeks at 70F and then just move it to a closet in my basement that stays at 70F year round and just let it sit for about 6 months and then bottle it assuming it is tasting good.  I also plan to add wood cubes at about 3 months.

BrewDesign

Recipe Info

Beer Name: flanders_red_eBIAB_1
Style: Flanders Red Ale

 

Style

Original Gravity: 1.052
Final Gravity: 1.010
Color: 11.5
Alcohol: 5.5 %
Bitterness: 3.6 IBUs

Brewery

Efficiency: 70
Attenuation: 80

Mash

Mash Fermentable Weight: 14.25 Pounds
Mash Thickness: 2.1 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 9.48 Gallons
Mash Volume: 10.62 Gallons
Strike Water Temp: 165.1 F
Mash Temp: 156 F

Boil

Kettle Gravity (start of boil): 1.044
Predicted Mash Run-off Volume: 8.19875
Target Starting Boil Volume: 8.25
Boil Duration: 60 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 7

Fermentables

Weight (Lbs) % by Weight Name Yield SRM
6 42.1 Best Malz Pilsner; German 80.0 1.8
5 35.1 Best Malz Vienna Malt 79.0 3.4
1 7.0 Best Malz Munich Type I 78.0 6.0
.5 3.5 Weyermann Melanoidin 78.5 27.0
.5 3.5 Castle Special B 76.0 114.0
.5 3.5 Weyermann Caramunich III 73.0 56.8
.75 5.3 canadian malting Wheat Malt; White 88.0 2.8

Hops

Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
.5 Hallertauer Pellets 2.5 60 Boil 3.6

Yeast and Friends

Amount (Milliters) Name
2 pouches Wyeast Labs 3763 Roselare Belgian Blend
1 pill per gallon swansons lacto

Misc

Amount Name Time
1 tablet Whirlfloc Tablet 15
1 tsp Yeast Nutrient (Wyeast) 10
1 oz Oak; French Medium Toast Cubes in fermenter

Notes

3 capsules of swansons lacto plantarum in 1L starter non-agitated and left for 3 days.  capsules opened but all the lacto didn’t get out.  not ideal but clearly some lacto got built up.  tasted the remains after pitching and tasted clear and just a little sour.

pitch lacto starter with roselare blend @ 68F and raise over 24 hours to 70F.  ferment for 2 weeks at 70F then move to to long term storage at house ambient for ~6 months.  kept in primary and moved from blow-off to silicon bung with flap that acts as an airlock.

Salt and Acid adjustments:

Mash Salts:
Gypsum: 5.0 gram
Calcium Chloride: 10.0 gram

Mash Acid:

Sparge/Boil Salts:

Predicted Mash pH of: 5.41

Mash Ions (ppm):
Ca: 115.2 Mg: 3.0 Na: 21.0 Cl: 145.1 So: 101.5

4-22-16 made 1L lacto starter w/ 100g of DME and qty 3 swanson lacto plantarum bills.  they opened but did not dissolve.  not ideal.
4-25-16 regular brew day.  1st time using new oxygen tank.  did 1L setting for 1 min w/ 0.5 micron stone
– pitched most of 1L starter but tried to leave behind the pill shells.  tasted what was left and it tasted clean and sweet but a little sour on the backend.
-also pitched 1 pouch of roselare blend
-oxygenated at 1L for 60 sec
-raised from 68F -> 70F over 24 hours and held for 2 weeks
-used a 5 gallon better bottle and it was pretty full but not all the way up to the neck.
4-26-16 @ 8am no activity
@10pm kreusen and bubbling
4-27-16 1/2″ kreusen and solid bubbling
4-28-16 kreusen is dropping and bubbling is slowing
4-29-16 bubbling much slower and starting to drop clear
4-30-16 ~12 secs apart
5-1-16 no bubbling
5-9-16 moved to closet which stays about 72F with silicon venting bung for long term storage.  will check after 6 months.
8-12-16 nice thin pellicle.  boiled 1 oz of french med oak cubes for 5 mins and cooled.  poured off water and added to fermenter.
11-15-16 bottled 4 gallons to 2.5 volumes using 102 g of table sugar an reyeasted with half a sachet of lavlin ec1118.  36 bottles.  FG 1.014 pH 3.61
promising.  good level of sour.  assertive but not over the top.  fruity ester take the lead in the nose but there is a lot going on.  acetic.  wood.  lactic.  bready maltiness.  nothing overpowering but all noticeable.  a bit thin but flat so maybe with carb it will be good.  very clear.

Bitter eBIAB 2_2

This is my other rebrew for NHC 2016.  I thought this beer was spot on so I kept the recipe the same.

BrewDesign

Recipe Info

Beer Name: bitter eBIAB 2
Style: Best Bitter

 

Style

Original Gravity: 1.049
Final Gravity: 1.012
Color: 9.1
Alcohol: 4.8 %
Bitterness: 41.1 IBUs

Brewery

Efficiency: 75
Attenuation: 75

Mash

Mash Fermentable Weight: 10.5 Pounds
Mash Thickness: 2.3 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 8.04 Gallons
Mash Volume: 8.88 Gallons
Strike Water Temp: 162.1 F
Mash Temp: 154 F

Boil

Kettle Gravity (start of boil): 1.041
Predicted Mash Run-off Volume: 7.0925
Target 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
9 85.7 crisp maris otter 82.0 3.0
1 9.5 simpsons medium crystal 75.0 55.0
.5 4.8 Torrified Wheat 79.0 1.7

Hops

WEIGHT (OZS) NAME AAU TIME (MINS) USE IBUS / ADDITION
.75 Northern Brewer Pellets (US) 7.0 60 Boil 18.1
.5 Challenger Pellets 6.1 15 Boil 5.2
1 Willamette Pellets 6.0 15 Boil 10.3
1 Challenger Pellets 6.1 10 Whirlpool 3.8
1 Willamette Pellets 6.0 10 Whirlpool 3.7

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 litersSalt and Acid adjustments:Mash Salts:
Gypsum: 8.0 gram

Mash Acid:

Sparge/Boil Salts:

Predicted Mash pH of: 5.35

Mash Ions (ppm):
Ca: 68.5 Mg: 3.0 Na: 21.0 Cl: 11.0 So: 171.3

Boil Ions (ppm):
Ca: 68.5 Mg: 3.0 Na: 21.0 Cl: 11.0 So: 171.3

mash 60 min 154
10 min 168

ferment 2 weeks @ 68F

4-2-16 0.5L starter of WLP002
4-4-16 normal brew day and pitched at 4pm
4-6-16 kreusen dropped and bubbling slowed
4-7-16 no bubbling
4-11-16 dropped pretty clear
4-18-16 racked to lagering keg.  taste seems a bit off to me.  hops aren’t coming through as much as I would want but sample is yeasty so we’ll see.  also seems a bit thin and maybe cidery?  concerned.  FG 1.016

British Golden Ale EBIAB 1_2

Fortunately I was one of the earlier judging centers for NHC so this allowed me to rebrew my two beers.  I also kept 4 bottles of all my entries so I could compare with my rebrews and decide which ones to send.  This is particularly important this year b/c I fried the element on my old system (see last hefeweizen brew) so I made these beers on my brand new eBIAB system from Colorado Brewing.  Not only is the kettle/bag setup new but I also moved to a therminator plate chiller which means i have to use a hop spider so I don’t clog it.  Not a fan of moving to the new system for these beers but it’s a lot of work to replace the element on the old system and time is in short supply.  I used the same recipe as last time except I added dry hops to try and up the aroma a bit.

BrewDesign

Recipe Info

Beer Name: british golden ale ebiab 1
Style: British Golden Ale

 

Style

Original Gravity: 1.049
Final Gravity: 1.011
Color: 4
Alcohol: 5 %
Bitterness: 39 IBUs

Brewery

Efficiency: 75
Attenuation: 77

Mash

Mash Fermentable Weight: 10.5 Pounds
Mash Thickness: 2.3 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 8.04 Gallons
Mash Volume: 8.88 Gallons
Strike Water Temp: 160 F
Mash Temp: 152 F

Boil

Kettle Gravity (start of boil): 1.041
Predicted Mash Run-off Volume: 7.0925
Target 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 47.6 Crisp Maris Otter 82.0 3.0
5 47.6 Rahr Pale Malt; American (Rahr) 81.3 1.8
.5 4.8 Briess Carapils 74.0 1.3

Hops

WEIGHT (OZS) NAME AAU TIME (MINS) USE IBUS / ADDITION
.25 Magnum Pellets 15.2 60 Boil 13.1
1 Cascade Pellets 6.2 10 Boil 7.7
1 Willamette Pellets 5.1 10 Boil 6.4
1 Cascade Pellets 6.2 20 Whirlpool 6.5
1 Willamette Pellets 5.1 20 Whirlpool 5.3
1 Cascade Pellets 6.2 3 days Dry Hop 0
1 Willamette Pellets 5.1 3 days Dry Hop 0

Yeast and Friends

AMOUNT (MILLITERS) NAME
1 pouch White Labs WLP002 London Ale

Misc

AMOUNT NAME TIME
1 Whirlfloc Tablet 15
1 tsp Yeast Nutrient (Wyeast) 10

Notes

Liquid Yeast Pitch – Stirplate StarterFirst Starter
131 billion cells
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 29 grams
Starter Size: 0.3 litersSalt and Acid adjustments:Mash Salts:
Gypsum: 8.0 gramMash Acid:
Lactic Acid: 3.0 ml @ 88 %Sparge/Boil Salts:Predicted Mash pH of: 5.44

Mash Ions (ppm):
Ca: 68.5 Mg: 3.0 Na: 21.0 Cl: 11.0 So: 171.3

Boil Ions (ppm):
Ca: 68.5 Mg: 3.0 Na: 21.0 Cl: 11.0 So: 171.3

Mash 150F for 60 min
168F for 10 min

Ferment 68F for 2 weeks

4/2/16 made 0.5L starter w/ 50g DME and 1 pouch WL002

normal brew day but w/ new colorado brewing systems BIAB setup and therminator

4/4/16 pitched @ noon.  fermenting by bedtime.
4/6/16 kreusen dropped and bubbling slowly
4/7/16 done bubbling
4/11/16 dropped pretty clear
4/14/16 dry hopped with 1 oz willamette and 1 oz cascade in primary
4/18/16 racked to lagering keg.  hops a pain but transfer was fine.  pulled a sample to taste but full of dry hops.  seemed clean and good but hard to tell as I pick hops out of my teeth.
4/29/16 added gelatin (1/2 tsp + 1/4 cup filtered water microwaved to 180F)