Lambic eBIAB v1

I decided to finish filling the closet up with aging sours and brew the last bjcp belgian sour style i hadn’t brewed – lambic.  i’m hoping to brew one every 3-6 months using different sets of yeasts and bugs so i can blend them for gueuze or put them on fruit or whatever I feel like doing!  I’m a big fan of the sour hour and the rare barrel’s beers so jay goodwin’s golden sour recipe seemed like an easy choice.  easier than doing some crazy mashing procedure to produce long chain fermentables for the bugs to nibble one.  this is also the first beer i’ve brewed where i built the recipe on my new phone app – brewers tool belt.  good news – it works!!!  🙂

Recipe Info

Recipe: lambic ebiab 1
Style: Lambic 23D BJCP 2015
Date: 07-09-2016

Recipe

Guideline Min

Guideline Max

OG

1.049

1.040

1.054

FG

1.010

1.001

1.010

Color

4.1

3.0

7.0

ABV

5.1

5.0

6.5

IBU

1.0

0.0

10.0

Brewery Info

Efficiency: 70 %
Attenuation: 80 %

Mash Info

Weight: 14.25 Lbs
Thickness: 2.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 10.02 G
Volume: 11.16 G
Temp: 155.0 F

Boil Info

Kettle Gravity: 1.042
Predicted Mash Run-off: 8.73 G
Target Starting Boil Volume: 8.75 G
Boil Duration: 60 min
Evaporation Rate: 1.25 G per Hour
Final Boil Volume: 7.5 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

10.000 Lb

70.0 %

Pilsen (BestMälz)

78.3

1.5

2.000 Lb

14.0 %

Wheat Malt; White (Rahr)

88.0

2.8

0.750 Lb

5.0 %

franco belge aromatic

78.0

10.0

0.750 Lb

5.0 %

Flaked Oats (Briess)

70.0

2.5

0.750 Lb

5.0 %

flaked wheat

79.0

2.5

Hops

Weight

Name

AAU

Time

Use

IBUs

0.13 Oz

spalt

2.5

60 mins

Boil

1.0

Yeast

Amount

Name

1.000 unit

Belgian Lambic Blend Wyeast Labs 3278

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Notes

5g gypsum, 7g calcium chloride
4ml 88% lactic acid
mash @ 155F 60 min, 168F 10 min

7/13/16 normal brew day with no issues.  hit all my numbers on the nose.  racked to 5G plastic fermenter and pitched lambic blend (no starter).  it is old (nov 2015) so hopefully some stuff is still alive in there!  i didn’t oxygenate, just shook it a bit.
7/14/16 no activity
7/15/16 small kreusen and slow bubbling
7/16/16 no kreusen but some weird looking bubbles on top (kinda like soap bubbles) and the wort is wicked cloudy with bugs.  bubbling strong and steady.  very different looking from roselare blend.
7/17/16 starting to drop clear and ~2 sec bubbling
7/18/16 ~7 sec
7/19/16 ~10 sec
7/20-24/16 ~13 sec
7/25/16 ~17 sec
7/26/16 ~21 sec
7/27/16 ~23 sec
7/30/16 ~27 sec
7/31/16 moved to a bubbler.  not much bubbling but a little
8/15/16 it is STILL bubbling a little.  just chugging along.  will wait till not bubbling to move to vented silicon bung.
9/2/16 moved to closet with vented silicon bung.
7/22/17 racked to keg for long term storage.  1.012 -> seems high
OK but not great.  some nice esters but very light on the phenols, not sour, bland and just not very interesting.  gonna probably try a few different bugs on this beer to try and take in the right direction especially since there is left over sugar.
9/19/17 i talked with a few different brewing friends and decided on pedio to get the sour level i want then “the yeast bay” beersel blend ( i couldn’t get the lochristi blend) which i plan to build up a big starting to high kreusen and pitch.  i have 4 gallons of worts so i’m trying 4 vials of white labs pedio damnosus which i’m pitching today and will try in a month to see if it is souring it at all.  or at least thats the current plan 🙂

Triple Tropical Dankness AIPA eBIAB v1

After a bunch of belgian clean and sour beers i felt it is time for a hop bomb.  there is a lot of buzz around different styles of IPAs whether it’s the color (white, black, etc…) or region (west coast, northeast blah blah blah) but I’m still a big fan of the traditional west coast style IPA and I’m definitely on the “caramel malt is an off flavor” train.  I like my IPAs with little malt character, no yeast character, very dry, solidly bitter but not harsh and a hop aroma and flavor explosion.  I don’t like “balancing” malt flavors, juicy milkshake like mouthfeel, weird intentional super haze or huge alchohol bombs.  6ish percent alcohol, hop sledgehammer that is clean crisp and refreshing.  I do dig a lot of the newer hops like citra, mosaic, galaxy etc… but I have a strange fondness for CTZ that I can’t shake.  It just has a really nice mary jane quality too it that I just love.  So I decided to pick three new school tropical hops and mix that with columbus to make Triple Tropical Dankness.  i’m excited!!!

I did decide to use a little bit darker pale malt rather than straight 2-row to give just a tinge of toasty flavor but not as much as maris otter.  we’ll see how that works.  i do like a little carapils for mouthfeel and wheat for head since i like a bit of a pillow on top of my AIPAs.

BrewDesign

Recipe Info

Beer Name: american ipa triple tropical dankness eBIAB 1
Style: American IPA
Date: 6-26-16

Style

Original Gravity: 1.056
Final Gravity: 1.011
Color: 5.6
Alcohol: 5.9 %
Bitterness: 85.8 IBUs

Brewery

Efficiency: 70
Attenuation: 80

Mash

Mash Fermentable Weight: 13 Pounds
Mash Thickness: 2 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 8.5 Gallons
Mash Volume: 9.54 Gallons
Strike Water Temp: 158.7 F
Mash Temp: 150 F

Boil

Kettle Gravity (start of boil): 1.046
Predicted Mash Run-off Volume: 7.33
Target Starting Boil Volume: 7.25
Boil Duration: 60 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 6.0

Fermentables

Weight (Lbs) % by Weight Name Yield SRM
12 92.3 Crisp Pale Malt 80.0 3.2
.5 3.8 Briess Carapils 74.0 1.3
.5 3.8 Rahr Wheat Malt; White 88.0 2.8

Hops

Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
0.5 Magnum Pellets 15.2 60 Boil 24.9
1 Motueka Pellets 7.4 30 Whirlpool 9.3
1 Citra Pellets 13.9 30 Whirlpool 17.5
1 Galaxy Pellets 14.0 30 Whirlpool 17.6
1 Columbus Pellets 13.1 30 Whirlpool 16.5
1 Motueka Pellets 7.4 7 days Dry Hop 0.0
1 Citra Pellets 13.9 7 days Dry Hop 0.0
1 Galaxy Pellets 14.0 7 days Dry Hop 0.0
1 Columbus Pellets 13.1 7 days Dry Hop 0.0

Yeast and Friends

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

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: 108 grams
Starter Size: 1.1 litersSalt and Acid adjustments:

Mash Salts:
Gypsum: 12.0 gram

Mash Acid:
Lactic Acid: 4.0 ml @ 88 %

Sparge/Boil Salts:

Predicted Mash pH of: 5.40

Mash Ions (ppm):
Ca: 93.8 Mg: 3.0 Na: 21.0 Cl: 11.0 So: 232.0

mash in at 150 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 7 days. rack to clean and purged keg , carb to 2.5 volumes and serve.

Notes:
7/5/16 made a 1L starter of 001.  got really hot in shipping but seems OK w/ starter foaming normally.
7/6/16 normal brew day.  pitched @ 1pm.  bubbling slow and steady at 9pm.
7/7/16 nice 1″ kreusen and bubbling strong
7/10/16 kreusen dropped.  ~8 sec
7/11-16/16 ~12 sec apart bubbling
7/17/16 no bubbling, appears done
7/18/16 strange, now bubbling ~20 sec
7/19/16 ”
7/20/16 seems done
7/21/16 racked to clean purged carboy and dry hopped
FG 1.012 pH 4.29
excellent.  hop character is great.  clean.  malt is perfect.  very promising.  just a hint of booze and greenness.
7/22/16 swirled carboy to get hops down in solution, they were floating on top.  maybe should try putting in hops first then racking on top of them.
7/25/16 swirled carboy again to get hops down in solution
7/27/16 racked to serving keg
7/27/16 put on draft.  BAM!  that is tasty.  one big issue is it is SUPER hazy with yeast.  i used a screen on the end of the racking can to keep hops out but it sucked up a bunch of yeast.  i need to work that out.  other that appearance.  this beer is exactly how i want my ipas.

 

 

Oud Bruin eBIAB 1

I made a flanders red not too long ago and I decided to keep rolling with the classic belgian sours and brew and oud bruin.  not many recipes out there so i mostly went with jamil’s.  i tweeked it a bit – i lowered the ibus and used chocolate instead of black malt.  but same ballpark as his recipe.

BrewDesign

Recipe Info

Beer Name: oud_bruin_ebiab_1
Style: Oud Bruin
Date: 2-15-16

Style

Original Gravity: 1.058
Final Gravity: 1.012
Color: 21.6
Alcohol: 6.1 %
Bitterness: 7.6 IBUs

Brewery

Efficiency: 70
Attenuation: 80

Mash

Mash Fermentable Weight: 17 Pounds
Mash Thickness: 2.0 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 10.5 Gallons
Mash Volume: 11.86 Gallons
Strike Water Temp: 165.5 F
Mash Temp: 156 F

Boil

Kettle Gravity (start of boil): 1.050
Predicted Mash Run-off Volume: 8.97
Target Starting Boil Volume: 8.75
Boil Duration: 60 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 7.5

Fermentables

Weight (Lbs) % by Weight Name Yield SRM
13 76.5 Weyermann Pilsner; German 80.0 1.8
2 11.8 Weyermann Munich Type II 78.0 8.9
1 5.9 Weyermann Caramunich III 73.0 56.8
0.5 2.9 Castle Special B 76.0 114.0
0.5 2.9 Crisp Chocolate Malt 77.0 415.0

Hops

Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
1 Hallertauer Pellets 3.0 60 Boil 7.6

Yeast and Friends

Amount (Milliters) Name
1 pouch Wyeast Labs 3763 Roselare Belgian Blend

Misc

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

Notes

Salt and Acid adjustments:Mash Salts:
Gypsum: 5.0 gram
Calcium Chloride: 5.0 gramMash Acid:

Sparge/Boil Salts:

Predicted Mash pH of: 5.48

Mash Ions (ppm):
Ca: 70.6 Mg: 3.0 Na: 21.0 Cl: 71.7 So: 94.2

Boil Ions (ppm):
Ca: 70.6 Mg: 3.0 Na: 21.0 Cl: 71.7 So: 94.2

Mash 156F for 60 mins
168F for 10 mins

Ferment @ 70F for 2 weeks then put in ambient storage for 6 months

bottle carbonate to 2.3 volumes

5/24/16 normal brew day on colorado brewing 15 gallon ebiab system.  just pitched roselare blend packet no starter.  pitched @ 11:30am @ 70F and set fermenter to hold at 70F
5/25/16 @ 8pm still no activity
5/26/16 @ 8am a very sporadic bubble.  @noon 1/2″ kreusen and bubbling along
5/27/16 @8am big kreusen and vigorous bubbling
7/7/16 moved to closet w/ venting silicone bung for long term storage.  likely bottle around 3 months.
9/2/16 bottled FG 1.012 pH 3.68
solid sourness and maybe a bit too sour for this style.  really nice malt character.  a little funky.  promising.
4 gallons bottled w/ 96g of sugar to target 2.5 volumes.  used half a packet of lalvin EC-1118 to ensure good bottle conditioning.

I need to sit down with this beer and a leifmans or some other classic example.  my guess is that the malt character is not right.  it doesn’t come across as a “brown” but more like a flanders red.  based on the judging sheets i’ve gotten back others seem to agree.   I really enjoy this beer but i don’t think it fits the style well.

results from skirmish in the triad 11/5/16

dennispikejpeg_mod dennispikejpeg2_mod

Belgian Blonde eBIAB v2_1

It had been a while since I brewed a Belgian style beer and I felt like brewing a new style so considering the summer heat a Blond seemed like the way to go.  Most Belgian Blond recipes that I looked at (Jamil, NHC winners) seem to be pretty similar.  Pilsner malt and a portion of sugar.  My buddy recommended trying Gambrinus Honey Malt so I decided to add a bit to mix things up.  I stuck with Styrian Golding but the only variety I can get is called “celeia”.  no complaints.  it comes across pretty similar to willamette to me.  a low earthy note and a nice herbal character with just a hint of spice.  subtle but nice and a good fit for this beer.  I used my favorite belgian yeast, the westmalle strain.  I really like its pepper character and nice orange, tangerine notes.

BrewDesign

Recipe Info

Beer Name: belgian_blonde_ebiab2_1
Style: Belgian Blond Ale
Date: 4-7-16

Style

Original Gravity: 1.067
Final Gravity: 1.013
Color: 4.3
Alcohol: 7 %
Bitterness: 23.4 IBUs

Brewery

Efficiency: 70
Attenuation: 80

Mash

Mash Fermentable Weight: 17.5 Pounds
Mash Thickness: 2.14 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 11.36 Gallons
Mash Volume: 12.76 Gallons
Strike Water Temp: 157.7 F
Mash Temp: 149 F

Boil

Kettle Gravity (start of boil): 1.058
Predicted Mash Run-off Volume: 9.7875
Target Starting Boil Volume: 9.75
Boil Duration: 60 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 8.5

Fermentables

Weight (Lbs) % by Weight Name Yield SRM
17 85.0 Castle Pilsner; Belgian 80.0 1.6
2.5 12.5 Sugar 100.0 0.0
.5 2.5 Gambrinus Honey Malt 83.0 25.0

Hops

Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
2.5 Styrian Golding Pellets 3.7 60 Boil 19.2
1.5 Styrian Golding Pellets 3.7 10 Boil 4.2

Yeast and Friends

Amount (Milliters) Name
1 pouch White Labs WLP530 Trappist Ale

Misc

Amount Name Time
1 Whirlfloc Tablet 15
.5 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: 147 grams
Starter Size: 1.5 liters

Salt and Acid adjustments:

Mash Salts:
Gypsum: 6.0 gram
Calcium Chloride: 6.0 gram

Mash Acid:
Lactic Acid: 6.0 ml @ 88 %

Sparge/Boil Salts:

Predicted Mash pH of: 5.45

Mash Ions (ppm):
Ca: 77.7 Mg: 3.0 Na: 21.0 Cl: 78.5 So: 102.0

Boil Ions (ppm):
Ca: 77.7 Mg: 3.0 Na: 21.0 Cl: 78.5 So: 102.0

mash @ 149F for 60 mins
168F @ 10 mins

cool to 64F to target a pitch @ 66F. raise to 72F over 8 days and hold through 2 weeks.

carb to 3 volumes

Notes:
5/3/16 made a 2L starter of 200g DME and 1 pouch of WLP530 on stirplate
5/5/16 normal brew day.  pitched decanted starter @ ~2pm and bubbling away at 8pm
beer pitched at 65F.   put in a fridge set to 70F.  i didn’t use a thermowell like I normally do.  I find with westmalle yeast it is better to put it in an ambient of 70 and let it do it’s thing.  I put a temp probe in the thermowell just so I could record what the ferment looked like.  here is the graph:

blond

you can see that it got up to 73.5F at it’s peak.

5/6/16 big kreusen and ferocious bubbling
5/7/16 ~2 sec apart steady bubbling
5/8/16 ~7 sec
5/9/16 ~11 sec
5/10/16 ~11 sec
5/11/16 ~11 sec
5/17/16 ~30 sec
5/18/16 ~30 sec
5/20/16 ~65 sec
5/23/16 no bubbling with blow off tube
5/27/16 moved to bubbler and very occassional bubbling and still cloudy with yeast.  going to wait to bottle.

had accident that kept me from brewing for a bit.  so this beer sat for longer than it normally would.

6/26/16 finally racked to keg.  decided not to bottle because with injury kegging is easier.
FG 1.006
clean with no infections or off flavors
noticeable alcohol but not harsh
esters (orange) and phenols (black pepper) noticeable but not overwhelming. very nice.
very promising.

I bought a Val-Dieu Blond which is a BJCP commercial example for this style and did a side by side.
Aroma: mine: low, grain sweet.  low herbal hop.  orange notes.  low alcohol.  nice pepper/spice.  med-low.
vd: candy sweetness.  sweet orange w/ hints of cherry.  odd off nose -> burnt rubber.

Appearance: very similar color.  gold.  similar head size and color.  mine is a bit clearer than the vd but similar.

Flavor: me: grainy sweet malt.  low herbal hop.  orange ester, black pepper phenol.  noticeable but clean alcohol.
vd: honey sweet malt.  ester forward.  tangerine.  low pepper.  a bit of burnt rubber.

mouthfeel: similar.  both are med-high carb.  nice but not over carbonated.

Overall Impression: vd – not very good.  appears to be old and oxidized.  very sweet.  rubber off flavor is very off putting.
me: definitely too style although a bit high on the alcohol scale.  would maybe tune that back a bit.  maybe a hair boozy.  malt, hop and yeast character is spot on.

Belgian Golden Strong eBIAB v1_1

My homebrew club has an ongoing barrel project where we have refilled an old oak barrel numerous times.  This time we did a funky belgian golden strong and we needed some blending beer so I brewed this up.  Turned out really good but I didn’t get to drink much since I needed it all for the barrel.  The recipe came from the club.

BrewDesign

Recipe Info

Beer Name: belgian_golden_strong_ebiab1_1
Style: Belgian Golden Strong Ale
Date: 5-2-16

Style

Original Gravity: 1.079
Final Gravity: 1.011
Color: 3.9
Alcohol: 8.9 %
Bitterness: 26.4 IBUs

Brewery

Efficiency: 70
Attenuation: 86

Mash

Mash Fermentable Weight: 20.5 Pounds
Mash Thickness: 1.5 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 9.69 Gallons
Mash Volume: 11.33 Gallons
Strike Water Temp: 159.8 F
Mash Temp: 149 F

Boil

Kettle Gravity (start of boil): 1.069
Predicted Mash Run-off Volume: 7.8425
Target Starting Boil Volume: 9.75
Boil Duration: 60 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 8.5

Fermentables

Weight (Lbs) % by Weight Name Yield SRM
19 80.9 Castle Pilsner; Belgian 80.0 1.6
1.5 6.4 Rahr Wheat Malt; White 88.0 2.8
3 12.8 Sugar 100.0 0.0

Hops

Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
3 Saaz 4.0 60 Boil 22.6
1 Saaz 4.0 15 Boil 3.7

Yeast and Friends

Amount (Milliters) Name
1 pouch White Labs WLP530 Trappist Ale

Misc

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

Notes

mash 150F for 60 mins
raise to 168F for 10 mins

Liquid Yeast Pitch – Stirplate Starter

First Starter
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 344 grams
Starter Size: 3.4 liters

Salt and Acid adjustments:

Mash Salts:
Gypsum: 6.0 gram
Calcium Chloride: 6.0 gram

Mash Acid:
Lactic Acid: 8.0 ml @ 88 %

Sparge/Boil Salts:

Predicted Mash pH of: 5.43

Mash Ions (ppm):
Ca: 78.2 Mg: 3.0 Na: 21.0 Cl: 79.0 So: 102.6

Boil Ions (ppm):
Ca: 75.2 Mg: 3.0 Na: 21.0 Cl: 76.1 So: 99.2

cool to 64F to target a pitch @ 66F and just let it ferment out at room temp.

Notes:

5/3/16 made 2.5L starter with 250g of DME and 1 pouch of WLP530 on a stirplate
5/4/16 normal brew day.  no issues.  pitched at ~1pm and big kreusen at 8pm.  pitched entire starter.
5/5/16 huge kreusen w/ blow off.  VERY violent fermentation.
5/6/16 very slow bubbling in morning then i moved the fermenter and fermentation kicked off again.
5/7/16 settled down to slow bubbling.
5/8/16 ~18 seconds apart
5/9/16 moved to bubbler.  slow steady bubbling
5/10/16 ~13 sec apart
5/11/16 ”
5/17/16 ~15 sec
5/18/16 ”
5/21/16 racked beer to keg .  FG 1.010. pH 4.13.  a little bit boozy and green with some phenolic notes -> pepper and a low level of tire/rubber.  nice orange esters.  not bad for a very young, flat golden strong. no off flavors.