British Strong eBIAB 1

Beer 4 of 12 in run to the Skirmish in the Triad.  And hey…why not do another new style!  I’ve done an English Barley Wine years ago but nothing like this style.  I have had the Fullers 1845 and it was covered in “Can You Brew It” so I decided to give that recipe a whirl.

Recipe Info
Recipe: british strong ebiab 1
Style: British Strong Ale 17A BJCP 2015
Date: 07-31-2016

Recipe

Guideline Min

Guideline Max

OG

1.063

1.055

1.080

FG

1.013

1.015

1.022

Color

15.8

8.0

22.0

ABV

6.6

5.5

8.0

IBU

57.0

30.0

60.0

Brewery Info
Efficiency: 70 %
Attenuation: 80 %

Mash Info
Weight: 15.5 Lbs
Thickness: 1.71 Qt per Lb
Deadspace: 2.5 G
Strikewater: 9.13 G
Volume: 10.37 G
Temp: 148.0 F

Boil Info
Kettle Gravity: 1.053
Predicted Mash Run-off: 7.73 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

12.500 Lb

81.0 %

Maris Otter (Crisp)

82.0

3.0

1.500 Lb

10.0 %

Crystal, Dark (Simpsons)

76.0

80.0

1.500 Lb

10.0 %

Amber (Crisp)

80.0

27.5

Hops

Weight

Name

AAU

Time

Use

IBUs

1.0 Oz

Magnum

12.0

60 mins

Boil

34.0

2.0 Oz

East Kent Goldings (EKG)

5.0

15 mins

Boil

14.0

2.0 Oz

East Kent Goldings (EKG)

5.0

20 mins

Aroma

9.0

Yeast

Amount

Name

1.000 unit

English Ale White Labs WLP002

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: 5.42

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

68

3

21

11

169

46

Sparge

0

0

0

0

0

0

Final

95

4

29

15

238

65

Target

75

0

0

0

0

0

Mash Water
Total Water Treated: 9.126 G
Percent RO / Distlled: 0 %
Water Used: 9.126 G

Mash Water Adjustments

Gypsum: 9.0 g

Ferment:

pitch @ 63F
raise to 68F over 12 hours
hold for 48 hours then lower to 64 F over 24 hours

8/12/16 1.4L starter w/ 140g DME of 002
8/14/16 normal brewday.  hit all my numbers.  no fruit flys this time 🙂  beer tasted good going into fermenter but maybe a bit husky?    pitched at 3pm.  @9pm small kreusen and bubbling
8/15/16 big kreusen and strong bubbling
8/16/16 kreusen already dropped and bubbling greatly slowed.  wow!
8/17/16 ~6 sec
8/18/16 no bubbling
8/19/16 ditto
8/22/16 ditto
9/5/16 racked to keg for gelatin FG 1.015 pH 4.5
nice clean malt forward aroma
fairly clear.  nice deep brown color.  nice rich complex malt notes.  caramel.  toffee.  toast.  a hint of booze but not harsh and a little tobacco.  very promising.  EKG comes through in aroma & flavor but not overwhelming.  very promising.
9/9/16 bottled.  targetting 2.4 volums.  78g of table sugar in 3.25 gallons of beer.  28 bottles.

i have mixed feelings on this beer.  i just doesn’t come together the way i would want but i’m not sure why.  that doesn’t help does it 🙂  not a bad beer but not great.

judges seem to agree.  this set think it is hot and too bitter.  maybe this one just needs some age?  here are results from skirmish in the triad.

bs_dp1m bs_dp2m

Helles Bock eBIAB 1

Beer 3 of 12 for my Skirmish in the Triad run.  Yet another new style for me.  I’ve brewed a lot of lagers but never a Maibock/Helles Bock for some reason.  this recipe is basically the last Helles Bock that won at NHC which appears to be Jamil’s BCS recipe.

Recipe Info
Recipe: helles bock ebiab 1
Style: Helles Bock 4C BJCP 2015
Date: 08-07-2016

Recipe

Guideline Min

Guideline Max

OG

1.070

1.064

1.072

FG

1.014

1.011

1.018

Color

7.0

6.0

11.0

ABV

7.3

6.3

7.4

IBU

26.0

23.0

35.0

Brewery Info
Efficiency: 70 %
Attenuation: 80 %

Mash Info
Weight: 18.0 Lbs
Thickness: 1.52 Qt per Lb
Deadspace: 2.5 G
Strikewater: 9.34 G
Volume: 10.78 G
Temp: 154.0 F

Boil Info
Kettle Gravity: 1.058
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

12.500 Lb

69.0 %

Pilsen (BestMälz)

78.3

1.5

5.500 Lb

31.0 %

Munich (BestMälz)

76.1

7.6

Hops

Weight

Name

AAU

Time

Use

IBUs

0.8 Oz

Magnum

12.0

60 mins

Boil

26.0

Yeast

Amount

Name

1.000 unit

Southern German Lager White Labs WLP838

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: 5.45

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

73

3

21

93

71

46

Sparge

0

0

0

0

0

0

Final

105

4

30

133

102

67

Target

75

0

0

0

0

0

Mash Water
Total Water Treated: 9.340 G
Percent RO / Distlled: 0 %
Water Used: 9.340 G

Mash Water Adjustments
Gypsum: 3.0 g
Calcium Chloride: 6.0 g
Lactic Acid: 5.0 ml @ 88.000 %

notes:

pitched at 50F and held the whole ferment.

8/9/16 3L starter with 300g of DME of WY2308
8/11/16 normal brew day until the end.  I took off the aluminum foil sprayed it down with starsan.  I went to pitch it and there was a single fruit fly in the top.  Oh the humanity!!!!  the yeast was still caked at the bottom so I poured off all the liquid and ran off some leftover worth from the kettle and swirled it up and pitched it.  i could very likely be screwed but i’ll know in a month 🙂
8/12/16 slow steady bubbling.  kreusen forming w/ some odd bubbles.  oh oh.
8/13-15/16 steady bubbling with a very thin kreusen.
8/16/16 seems to be slowing just a little but still steady bubbling
8/17/16 ~5 secs between bubbles
8/18/16 ~3 sec
8/19/16 ditto
8/20/16 ditto
8/22/16 ditto
8/26/16 no bubbling
9/1/16 racked to keg for lagering.  FG 1.018 pH 4.40
tastes good.  nice malt character.  very clean malt.  yeast is a bit green but good and where it should be in the process.  hazy and a little boozy in the nose
9/2/16 tasting a carbonated sample.  seems spot on to style except for haze.  very good.
10/8/16 gelatin added
10/10/16 racked to serving keg

I really like this beer and not sure I would change anything although i may try the bock yeast instead of southern german.  i entered it in a couple competitions.  here are the first results from the skirmish in the triad.  scored in the low  30s.  both judges seemed to like it with one noticing a metallic flavor that i wasn’t getting.

hb_dp1m hb_dp2m

American Strong eBIAB 1

2nd beer in a 12 beer run for Skirmish in the Triad and another new beer style for me – American Strong.  It’s new for BJCP2015.  From what I can gather it is basically an Imperial Red Ale so I looked at clone recipes for the Commerical Examples and settled on something along the lines of Nosferatu.  I like Arrogant Bastard but I prefer Nosferatu.  Sorry Stone.  2 row with about 10% crystal malts seemed about right.  I’m a huge fan of Simpsons malts but especially their crystal malts so I decided to blend their Medium and Dark Crystal malts.  I also had a bunch of C-hops laying around so I decided to make it a big C-hop bomb.

Recipe Info

Recipe: American strong ebiab 1
Style: American Strong Ale 22B BJCP 2015
Date: 07-27-2016

Recipe

Guideline Min

Guideline Max

OG

1.080

1.062

1.090

FG

1.016

1.014

1.024

Color

14.0

7.0

19.0

ABV

8.4

6.3

10.0

IBU

92.0

50.0

100.0

Brewery Info

Efficiency: 70 %
Attenuation: 80 %

Mash Info
Weight: 20.0 Lbs
Thickness: 1.5 Qt per Lb
Deadspace: 2.0 G
Strikewater: 9.5 G
Volume: 11.1 G
Temp: 150.0 F

Boil Info
Kettle Gravity: 1.067
Predicted Mash Run-off: 7.7 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

18.000 Lb

90.0 %

2-row American Malt (Rahr)

81.3

1.8

1.000 Lb

5.0 %

Crystal, Dark (Simpsons)

76.0

80.0

1.000 Lb

5.0 %

Crystal, Medium (Simpsons)

76.0

55.0

Hops

Weight

Name

AAU

Time

Use

IBUs

1.0 Oz

Columbus/Tomahawk/Zeus (CTZ)

15.5

60 mins

Boil

39.0

1.0 Oz

Cascade

6.2

15 mins

Boil

8.0

1.0 Oz

Centennial

10.0

15 mins

Boil

12.0

1.0 Oz

Columbus/Tomahawk/Zeus (CTZ)

15.5

20 mins

Aroma

12.0

1.0 Oz

Centennial

10.0

20 mins

Aroma

8.0

1.0 Oz

Chinook, New Zealand

12.1

20 mins

Aroma

9.0

1.0 Oz

Cascade

6.2

20 mins

Aroma

5.0

1.0 Oz

Chinook, New Zealand

12.1

7.0 days

Dry Hop

0.0

1.0 Oz

Cascade

6.2

7.0 days

Dry Hop

0.0

1.0 Oz

Columbus/Tomahawk/Zeus (CTZ)

15.5

7.0 days

Dry Hop

0.0

1.0 Oz

Centennial

10.0

7.0 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: 5.45

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

94

3

21

11

179

46

Sparge

0

0

0

0

0

0

Final

138

4

31

16

262

68

Target

75

0

0

0

0

0

Mash Water
Total Water Treated: 9.500 G
Percent RO / Distlled: 0 %
Water Used: 9.500 G

Mash Water Adjustments
Gypsum: 10.0 g
Calcium Chloride: 3.0 g
Lactic Acid: 2.0 ml @ 88.000 %

7/30/16 2L STarter of 001 w/ 200g DME
8/1/16 normal brew day.  @ end noticed a nickel sized scorch on element but not bad and didn’t taste any issues with the wort.  for some reason gravity off by .010.  i think northern brewer stiffed me on the grain.  doesn’t matter for this style.  still within range.

pitched @ noon.  bubbling @ 3pm.  @9pm it was ripping along with 1″ kreusen.

8/7/16 ~8 sec and kreusen dropped
8/10/16 no bubbling
8/12/16 ~ 30 sec
8/13/16 racked to secondary.  put dry hops in fermenter first, purged with co2 and then racked beer over.
FG 1.012
really nice.  clean.  a hair boozy.  big complex caramel malts with toasty edge.  BIG C hop character.
8/18/16 racked to keg to gelatin
FG 1.010 pH 4.54
8/19/16 added gelatin
8/22/16 bottled.  ~2.9 gallons 62g of table sugar to target 2.5Volumes.  was quite clear and tasted good.
9/8/16 carb is now good.  a really nice beer.

9/21/16 side by side with arrogant bastard (it is hard for me to get nosferatu)

aroma: ab: nice malt character -> caramel, bready.  c-hop aroma.  clean
me: similar malt character.  hops pop a bit more but similar in quality.

appearance: very similar.  AB is a tinge darker but very close.  AB has a bigger head.  both have good clarity.

flavor: AB has a bit of a harsh malt character.  caramel.  solid bitterness.  citrus + floral character.
me: solid malt with a similar character but not as harsh.  bitterness and hop flavor is similar.

mouthfeel: very similar.  med body and carb.  dry.  maybe mine is a hair thinner.

OI: AB is a bit harsher both malt and hop bitterness.  better head and a bit fuller.

all in all these two are pretty darn similar but mine is less harsh and i think the malt comes across better.  very happy with this beer.

i entered it in a few competitions.  it did not do great but not terrible.  here are sheets from the skirmish in the triad.

as_dp1m as_dp2m

Foreign Extra Stout eBIAB 1

There is a local competition, The Skirmish in the Triad, that I judge every year and for some reason I feel like entering a bunch of beers there.  The limit is 12 so why not brew 12!  It’s also an opportunity to try out some new recipes for NHC 2017.  I want to brew some beers that will age gracefully early and then move to the short lived brews right before the competition.  Seems like a good excuse to knock some more styles off the list so I started with a new one to me, Foreign Extra Stout.  For this recipe I relied on the expertise of my good Brewing friend and brewer dude at Bond Brothers.  So if it sucks it’s his fault 🙂

Recipe Info

Recipe: foreign extra stout ebiab 1
Style: Foreign Extra Stout 16D BJCP 2015
Date: 07-26-2016

Recipe

Guideline Min

Guideline Max

OG

1.075

1.056

1.075

FG

1.015

1.010

1.018

Color

53.0

30.0

40.0

ABV

7.9

6.3

8.0

IBU

62.0

50.0

70.0

Brewery Info

Efficiency: 70 %
Attenuation: 80 %

Mash Info
Weight: 18.75 Lbs
Thickness: 1.58 Qt per Lb
Deadspace: 2.0 G
Strikewater: 9.41 G
Volume: 10.91 G
Temp: 150.0 F

Boil Info
Kettle Gravity: 1.063
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

15.000 Lb

80.0 %

Maris Otter (Crisp)

82.0

3.0

1.500 Lb

8.0 %

Roasted Barley (Crisp)

76.0

695.0

1.500 Lb

8.0 %

Barley, Flaked (Briess)

77.0

1.7

0.750 Lb

4.0 %

Crystal, Dark (Simpsons)

76.0

80.0

Hops

Weight

Name

AAU

Time

Use

IBUs

3.0 Oz

Target

8.0

60 mins

Boil

62.0

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: 5.41

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

71

3

21

79

87

46

Sparge

0

0

0

0

0

0

Final

103

4

30

114

125

67

Target

75

0

0

0

0

0

Mash Water
Total Water Treated: 9.406 G
Percent RO / Distlled: 0 %
Water Used: 9.406 G

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

notes:
7/27/16 2L starter w/ 200g DME but had to add a 2nd pitch of 001 since the 1st appeared to be dead.  it got shipped on a 100F day so not super surprising.
7/28/16 normal brewday.  pH was lower than expected but took reading after adding hops.  end of boil pH was normal.  5.21.
@4pm already bubbling.  pitched at 11am.
7/29/16 strong bubbling and nice 1/2″ kreusen
7/30/16 kreusen is BIG.  almost to blow off with 4G is a 6G fermenter.  bubbling is steady but has started to slow already.
7/31/16 slow a bit more.  ~5 sec between bubbles
8/1/16 seems to be mostly done
8/7/16 ~24 sec plan on bottling at 3 weeks  after gelatin.
8/10/16 no bubbling
8/18/16 racked to keg to gelatin before bottling
FG 1.017 pH 4.30
tasting great.  clean.  really nice roast character.  great dark fruit.  excellent!
8/19/16 added gelatin
8/22/16 bottled ~3.5 gallons w/ 79 grams of table sugar targetting 2.5 volumes.  a fruit fly may have gotten into bottling bucket.  fingers crossed!
9/8/16 carb is good.  aroma is slightly off? but rest is good.

9/23/16 side by side comparison to guinness “extra stout”
aroma – g: up front roast.  a bit ashy?
me: similar but a bit more sweet / caramel

flavor: g: quite roasty.  a bit sweet.  clean.  not booze at all.  moderate bitterness.  no real hop flavor
me: similar.  a bit more raisin / plum but very similar.

mouthfeel: g: moderate body and carb
me: similar

apperance: both black as night.  nice head and retention

OI: pretty similar.  mine is a bit roastier in flavor.  guinness roastier in aroma.  bitterness is similar.  not identical but definitely in the same ballpark.

I entered this in a few competitions.  It took 2nd in the NC Brewers Cup.  It did not place but had a good score at Skirmish in the Triad in the low 30s.  Here are the sheets:

dp_fes1m dp_fes2m