British Golden Ale eBIAB 2

I just moved from a single vessel eBIAB recirculating system from colorado brewing system back to a 3 vessel system although my new 3 vessel system is electric running on a hosehead running elsinore and using a HERMS coil.  The main reason for leaving the single vessel setup was a kept having issues with scorched elements. it was never able to figure out 100% what the culprit was but it looks like long rest at below sacchrification temps seems to be the primary culprit.  I loved the single vessel for ease of use, extremely short brew day (4 hours for a lot of beers) and ease of cleanup.  and for 95% of beers it worked great.  But my goal is to make the absolute best beer I can so although I was making very good beer I felt it fell a little short of where I want to be.

So, this beer is my first beer (I have done a water brew) on this system.  Lots of things to workout with the HERMS setup so I’m sure there will be some misses but the goal is to get all the kinks worked out now so I’m good for my NHC run of beers.

This recipe is the same as the british golden I took 2nd in the first round of NHC but I have adjusted it for the new system and I’ve decided to try a new hop combination with mt hood and amarillo.  Gordon Strong had a great write up on this style in a recent BYO article and he talked a lot about hops and possible combinations which got me itching to try something new.  Last time it was willamette + cascade so i’m curious to see how a noble-ish hop like mt hood is like with a more modern american hop like amarillo.  high hopes!

Recipe Info

Recipe: british golden 3v 1
Style: British Golden Ale 12A BJCP 2015
Date: 09-23-2016

Recipe

Guideline Min

Guideline Max

OG

1.049

1.038

1.053

FG

1.010

1.006

1.012

Color

3.7

2.0

6.0

ABV

5.1

3.8

5.0

IBU

41.0

20.0

45.0

Brewery Info

Efficiency: 80 %
Attenuation: 80 %

Mash Info

Weight: 10.5 Lbs
Thickness: 1.5 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.94 G
Volume: 6.78 G
Temp: 150.0 F

Boil Info

Kettle Gravity: 1.041
Predicted Mash Run-off: 4.99 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

5.000 Lb

48.0 %

Maris Otter (Crisp)

82.0

3.0

5.000 Lb

48.0 %

2-row American Malt (Rahr)

81.3

1.8

0.500 Lb

5.0 %

Carapils (Briess)

74.0

1.3

Hops

Weight

Name

AAU

Time

Use

IBUs

0.5 Oz

Magnum

12.0

60 mins

Boil

19.0

1.0 Oz

mt hood

5.1

10 mins

Boil

6.0

1.0 Oz

amarillo

6.2

10 mins

Boil

7.0

1.0 Oz

amarillo

6.2

15 mins

Aroma

5.0

1.0 Oz

mt hood

5.1

15 mins

Aroma

4.0

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: 5.44

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

90

3

21

11

222

46

Sparge

7

3

21

11

24

46

Final

85

4

28

15

213

62

Target

75

0

0

0

200

0

Mash Water

Total Water Treated: 5.938 G
Percent RO / Distlled: 0 %
Water Used: 5.938 G

Mash Water Adjustments

Gypsum: 8.0 g
Lactic Acid: 3.0 ml @ 88.000 %

Sparge Water

Leftover Mash Water Used: No
Total Water Treated: 2.756 G
Percent RO / Distlled: 0 %
Water Used: 2.756 G

Sparge Water Adjustments

Notes

Mash 150F for 60 min
168F for 10 mins

Ferment 68F for 2 weeks

11/1/16 made 0.5L starter of WLP002 w/ 50g of DME
11/2/16 first brew day on new HERMS setup.  all things considered it went pertty well.  pitch @ 66F and ramped to 68F over 24 hours
11/3/16 1″ kreusen and solid bubbling
11/4/16 kreusen dropping and blubbling slowly
11/5/16 kreusen dropped and starting to clear
11/16/16 rack to serving keg
FG 1.012 pH 4.59  (seems to be reading high, didn’t calibrate pH meter)
first off, cystal freakin’ clear.    wow.  night and day from old single vessel eBIAB w/ same beer.  what a wonderful beer!  malt is beautiful and hop flavor & aroma really shine.  no off flavors.  very promising.
11/18/17 really nice beer.  crystal clear going into keg but a little hazy now with chill haze.  we’ll see how long it takes to clear on its own.
11/22/17 clarity is already good but not competition good.
12/2/17 competition clear.  crystal.  so two weeks in keg it is gelatin level of clear.

Raspberry Berliner Weisse eBIAB 1

The last of 12 beers for the Skirmish in the Triad!!!  Whoa.  My brewing muscles are tired!  This is also a new beer I want to brew for NHC so I’m excited to see how it goes.  The base beer is the Berliner Weisse I’ve brewed many many times and now have a process I like and then just adding Oregon Fruit Raspberry Puree post primary fermentation.  So, my BW process is pretty standard kettle sour technique.  I mash, run off and then boil for 30 mins.  I then chill to 90F and pitch an Omega Lacto Blend.  This stuff is the bomb!  After all my different experiments this is the one I have settled on.  It sours FAST, is very clean and doesn’t drop the gravity at all.  After 24 hrs I’m usually down around 3.4 which is a good level by my tasted.  I then boil for 30 more minutes and follow a standard process from there.  For this beer I’ll wait till fermenation ends and then add 3 lbs of raspberry puree which should be about 0.75 lbs per gallon since it’s going into a 4 gallon batch.

Recipe Info

Recipe: berliner weisse raspberry
Style: Berliner Weisse 23A BJCP 2015
Date: 09-14-2016

Recipe

Guideline Min

Guideline Max

OG

1.030

1.028

1.032

FG

1.006

1.003

1.006

Color

2.6

2.0

3.0

ABV

3.1

2.8

3.8

IBU

0.0

3.0

8.0

Brewery Info

Efficiency: 72 %
Attenuation: 80 %

Mash Info

Weight: 7.0 Lbs
Thickness: 3.4 Qt per Lb
Deadspace: 2.5 G
Strikewater: 8.45 G
Volume: 9.01 G
Temp: 125.0 F

Boil Info

Kettle Gravity: 1.025
Predicted Mash Run-off: 7.82 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

4.000 Lb

57.0 %

Pilsen (BestMälz)

78.3

1.5

3.000 Lb

43.0 %

Wheat Malt; White (Rahr)

88.0

2.8

Hops

Weight

Name

AAU

Time

Use

IBUs

Yeast

Amount

Name

2.000 units

lalvin ec-1118 DCL/Fermentis ev-1118

1.000 unit

Lactobacillus Blend Omega OYL-605

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: 5.52

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

67

3

21

117

24

46

Sparge

0

0

0

0

0

0

Final

87

4

27

152

31

60

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 8.450 G
Percent RO / Distlled: 0 %
Water Used: 8.450 G

Mash Water Adjustments

Calcium Chloride: 7.0 g
Lactic Acid: 4.0 ml @ 88.000 %

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 0.000 G
Percent RO / Distlled: 0 %
Water Used: 0.000 G

Sparge Water Adjustments

Notes

125f 10 mins
146f 30 mins
158f 30 mins
168f 10 mins

Boil 30 mins
Chill to 85f
Pitch lacto and hold at 85f for 24 hrs
Boil 30 mins
Cool to 70 and pitch yeast lavlin ec1118 and hold
When ferment slows add 0.5 lb per gallon of raspberry puree
Bottle after total of 2 weeks
Carb to 3.25 volumes

9/25/16 brewed, boiled 30 mins, cooled to 90f and pitched lacto.
at 24 hrs down to 3.4.  tasting clean and good.
9/26/16 boiled again for 30 mins
cooled to 70F and pitched yeast.
no scorching.  element very clean.
9/27/16 8am no kreusen.  very slow bubbling
noon 1/4″ kreusen and steady bubbling
9/29/16 still kreusened with slow steady bubbling
10/1/16 added 3lbs of raspberry puree
10/9/16 racked bw to gelatin keg.  had trouble with hop sack as filter so used metal filter and it worked really well.
FG 1.012 pH 3.41
clean.  really nice fruit character.  good level of acidity.  super hazy.  very promising.
10/14/16 bottled 3.75 gallons -> 30 bottles
72F, 3.25 volumes = 139g of table sugar
reyeasted with a half a pack of EC-1118

I entered this in the skirmish and it didn’t do very well but the complaint was the fruit was too prominent.  i’m curious to see how this does in the next competition b/c I feel like this beer turned out awesome and i’ve gotten more compliments from friends on this beer than any other this year.  here are the skirmish comments:

rbw_dp1 rbw_dp2m

Hefeweizen eBIAB 3

Up to number 11 of 12 for skirmish in the triad.  So close.  So close!!!  After all the experiments I did for Hefeweizen that led to me being on Basic Brewing Radio I was super excited to brew a great Hefeweizen for NHC last year.  Of course that all fell apart went my wort got scorched badly and the beer ended up being a dreaded dumper.  So, I was super excited to have another go at a Hefeweizen.

Recipe Info

Recipe: hefeweizen ebiab 1
Style: Weissbier 10A BJCP 2015
Date: 09-13-2016

Recipe

Guideline Min

Guideline Max

OG

1.051

1.044

1.052

FG

1.010

1.010

1.014

Color

3.9

2.0

6.0

ABV

5.4

4.3

5.6

IBU

12.0

8.0

15.0

Brewery Info

Efficiency: 72 %
Attenuation: 80 %

Mash Info

Weight: 12.0 Lbs
Thickness: 2.1 Qt per Lb
Deadspace: 2.5 G
Strikewater: 8.8 G
Volume: 9.76 G
Temp: 113.0 F

Boil Info

Kettle Gravity: 1.043
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

6.500 Lb

54.0 %

Wheat Malt; White (Rahr)

88.0

2.8

5.500 Lb

46.0 %

Pilsen (BestMälz)

78.3

1.5

Hops

Weight

Name

AAU

Time

Use

IBUs

1.25 Oz

Hallertau Mittelfrüh

3.0

60 mins

Boil

12.0

Yeast

Amount

Name

1.000 unit

Hefeweizen Ale White Labs WLP300

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: 5.59

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

64

3

21

112

24

46

Sparge

0

0

0

0

0

0

Final

87

4

28

152

32

63

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 8.800 G
Percent RO / Distlled: 0 %
Water Used: 8.800 G

Mash Water Adjustments

Calcium Chloride: 7.0 g
Lactic Acid: 6.0 ml @ 88.000 % (add after ferulic acid rest)

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 0.000 G
Percent RO / Distlled: 0 %
Water Used: 0.000 G

Sparge Water Adjustments

Notes

113f fertility acid rest 15 mins
126f 10 mins
146f 20 mins
158f 20 mins
168f 10 mins

Half standard pitch rate

Pitch at 62f and raise to 64f over 24 hours and hold for 1 week then room temp for 1 week

Carb to 3.25 volumes.

9/17/16 mode 0.5L starter w/ 48g DME w/ WLP300
9/19/16 normal brewday.  very small char on element but wort tastes fine.  will have to watch.  i only pitched half the starter.
9/20/16 thin kreusen and steady bubbling.  started at 61F and raised to 64F over 24 hrs.
9/21/16 bubbling starting to slow but still big kreusen.
9/22/16 ~6 sec
9/23/16 looks done.  kreusen dropped.
9/26/16 moved to closet in 72F room
10/13/16 bottled.  3.25 gallons @ 75F.  3.25 volumes.  121 grams of table sugar.  FG 1.013 pH 4.29
OK.  clean.  not charred!  more peppery/spicy and banana is more subdued.  we’ll see what bottle conditioning does.  a bit of a green edge and some slight alcohol notes.

after bottle conditioning this beer really became good.  the banana came out more with bottle conditioning and the high carb really works nicely to bring it all together.  the skirmish in the triad judges seem to agree.  1 place and a 39 with really glowing comments from the judges.  feels good to have this beer do well after all the issues i had with my nhc version last year.

h_dp1m h_dp2m

Cal Common eBIAB 2

Well…now I’m realizing I can’t do math.  This is 10 of 12 for skirmish in the triad.  Almost there!  This is a beer I have done in the past and really like the way it turned out so I figured I’d do it as an NHC beer and this is my dry run.  I will note that German Northern Brewer and US are quite different and I would highly recommend German.

Recipe Info

Recipe: cal common ebiab 1
Style: California Common 19B BJCP 2015
Date: 09-01-2016

Recipe

Guideline Min

Guideline Max

OG

1.051

1.048

1.054

FG

1.010

1.011

1.014

Color

10.1

10.0

14.0

ABV

5.3

4.5

5.5

IBU

38.0

30.0

45.0

Brewery Info

Efficiency: 70 %
Attenuation: 80 %

Mash Info

Weight: 12.5 Lbs
Thickness: 2.03 Qt per Lb
Deadspace: 2.5 G
Strikewater: 8.84 G
Volume: 9.84 G
Temp: 150.0 F

Boil Info

Kettle Gravity: 1.042
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

11.000 Lb

88.0 %

Golden Promise (Simpsons)

82.0

2.0

1.500 Lb

12.0 %

Crystal, Medium (Simpsons)

76.0

55.0

Hops

Weight

Name

AAU

Time

Use

IBUs

1.0 Oz

Northern Brewer (US)

6.0

60 mins

Boil

19.0

1.5 Oz

Northern Brewer (US)

6.0

15 mins

Boil

14.0

1.5 Oz

Northern Brewer (US)

6.0

10 mins

Aroma

5.0

Yeast

Amount

Name

1.000 unit

San Francisco Lager White Labs WLP810

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

66

3

21

54

107

46

Sparge

0

0

0

0

0

0

Final

90

4

29

74

146

63

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 8.844 G
Percent RO / Distlled: 0 %
Water Used: 8.844 G

Mash Water Adjustments

Gypsum: 5.0 g
Calcium Chloride: 3.0 g
Lactic Acid: 3.0 ml @ 88.000 %

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 0.000 G
Percent RO / Distlled: 0 %
Water Used: 0.000 G

Sparge Water Adjustments

Notes

mash 152F 60 min
168F 10 mins

Pitch at 60 and ramp to 62. Hold for 2 weeks.

9/14/16 1L starter w/ 78 grams of DME WLP810
9/16/16 normal brew day
9/17/16 nice 1/2″ kreusen and steady bubbling
9/18/16 ditto
9/19/16 slowing.  kreusen dropping.  bubbling every ~5 sec
9/20/16 ~8 sec
9/21/16 appears done
9/22/16 ~12 sec
9/23/16 no bubbling
9/30/16 racked to lagering keg FG 1.018? pH 4.36
really nice malt and hop character.  a big green and maybe a whisper of sulfur?  should clear up.

This beer turned out really great.  Did well at the Skirmish in the Triad taking 2nd.

cc_dp1m cc_dp2m

Bitter eBIAB v3

Beer 8 of 12 for the Skirmish in the Triad?  Maybe?  Who knows.  Anywho, I have brewed this Best Bitter a few times now and I really love it and it has done really well in competition including a 1st in the first round of NHC.  I love the way that Willamette and Challenger work together.  A subtly earthiness from the Willamette and a nice orange marmalade from the Challenger.  Nothing over the top like EKG or Fuggles can be but it is noticed by judges and just seems to work.  And the malt bill is pretty standard and just works.

 

Recipe Info

Recipe: bitter ebiab 1
Style: Best Bitter 11B BJCP 2015
Date: 09-01-2016

Recipe

Guideline Min

Guideline Max

OG

1.047

1.040

1.048

FG

1.009

1.008

1.012

Color

8.8

8.0

16.0

ABV

4.9

3.8

4.6

IBU

42.0

25.0

40.0

Brewery Info

Efficiency: 70 %
Attenuation: 80 %

Mash Info

Weight: 11.5 Lbs
Thickness: 2.19 Qt per Lb
Deadspace: 2.5 G
Strikewater: 8.8 G
Volume: 9.72 G
Temp: 154.0 F

Boil Info

Kettle Gravity: 1.039
Predicted Mash Run-off: 7.76 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

10.000 Lb

87.0 %

Maris Otter (Crisp)

82.0

3.0

1.000 Lb

9.0 %

Crystal, Medium (Simpsons)

76.0

55.0

0.500 Lb

4.0 %

Torrified Wheat

79.0

1.7

Hops

Weight

Name

AAU

Time

Use

IBUs

0.5 Oz

Northern Brewer (german)

10.6

60 mins

Boil

17.0

1.0 Oz

Willamette

5.1

15 mins

Boil

8.0

1.0 Oz

Challenger

6.7

15 mins

Boil

5.0

1.0 Oz

Willamette

5.1

20 mins

Aroma

5.0

1.0 Oz

Challenger

6.7

20 mins

Aroma

7.0

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: 5.55

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

63

3

21

11

158

46

Sparge

0

0

0

0

0

0

Final

85

4

28

15

214

63

Target

75

0

0

0

200

0

Mash Water

Total Water Treated: 8.796 G
Percent RO / Distlled: 0 %
Water Used: 8.796 G

Mash Water Adjustments

Gypsum: 8.0 g

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 0.000 G
Percent RO / Distlled: 0 %
Water Used: 0.000 G

Sparge Water Adjustments

Notes

0.5L starter 40g DME

mash 154F 60 min
168F 10 min

ferment 2 weeks at 68F

9/10/16 0.5 L starter w/ 40g DME WLP002
9/12/16 regular brewday.  went smoothly and wort tasted good.   @10pm a little bit of bubbling
9/13/16 steady bubbling and kreusen forming
9/14/16 already kreusen is dropping it looks done.  wow.
9/19/16 moved to bubbler and moved to closet @ 72F
9/26/16 racked to keg for gelatin
FG 1.016 pH 4.5
very promising.  clean.  excellent clarity.  nice malt and hop character.  really good!  put in lagering fridge at 35F to gelatin
9/27/16 added gelatin

this beer turned out really well again.  and it did well at the skirmish in the triad with a second place.

b_dp1m b_dp2m

Vienna eBIAB v2

I think this is beer 7 of 12?  it’s hard to keep track!  this is a beer i have brewed a bunch of times and i always really enjoy it but it has never really done well in competition.  i have tweaked it a little here and there and used a few different yeasts.  i wanted to give it one more try with best malz mixed with southern german to see how it goes.  it is based off of an interview with the head brewer at devils backbone about their vienna lager.

Recipe Info

Recipe: vienna ebiab 1
Style: Vienna Lager 7A BJCP 2015
Date: 08-15-2016

Recipe

Guideline Min

Guideline Max

OG

1.054

1.048

1.055

FG

1.011

1.010

1.014

Color

10.6

9.0

15.0

ABV

5.6

4.7

5.5

IBU

28.0

18.0

30.0

Brewery Info

Efficiency: 70 %
Attenuation: 80 %

Mash Info

Weight: 14.1 Lbs
Thickness: 1.85 Qt per Lb
Deadspace: 2.5 G
Strikewater: 9.02 G
Volume: 10.15 G
Temp: 145.0 F

Boil Info

Kettle Gravity: 1.045
Predicted Mash Run-off: 7.75 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

6.250 Lb

44.0 %

Pilsen (BestMälz)

78.3

1.5

6.000 Lb

43.0 %

Vienna (BestMälz)

76.1

4.1

1.000 Lb

7.0 %

Munich (BestMälz)

76.1

7.6

0.750 Lb

5.0 %

Caramunich I (Weyermann)

73.0

19.5

0.100 Lb

1.0 %

Midnight Wheat Malt

0.0

550.0

Hops

Weight

Name

AAU

Time

Use

IBUs

0.7 Oz

Northern Brewer (US)

10.6

60 mins

Boil

23.0

1.0 Oz

Saaz

3.8

15 mins

Boil

6.0

Yeast

Amount

Name

1.000 unit

German Lager White Labs WLP830

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: 5.44

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

66

3

21

68

89

46

Sparge

0

0

0

0

0

0

Final

92

4

29

94

124

64

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 9.000 G
Percent RO / Distlled: 0 %
Water Used: 9.000 G

Mash Water Adjustments

Gypsum: 4.0 g
Calcium Chloride: 4.0 g
Lactic Acid: 4.0 ml @ 88.000 %

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 0.000 G
Percent RO / Distlled: 0 %
Water Used: 0.000 G

Sparge Water Adjustments

Notes

I ended up using WY2308 for this beer.

mash schedule was 145F 30 min
158F 45 min
168F 10 min

3 weeks at 50F, 5 weeks of lagering at 35F

8/23/16 1.6L starter of WY2308
8/25/16 normal brewday.  used hard sided basket in colorado brew system for 2nd time.  no issues but a little high on OG.
8/26/16 slow bubbling with very small kreusen
8/27/16 thin kreusen and steady bubbling
8/28/16 1/4″ kreusen and steady bubbling
8/29/16 ditto
9/3/16 ~5 sec between bubbles
9/4/16 ditto
9/5/16 ditto
9/8/16 looks done
9/15/16 racked to keg for lagering
FG 1.014 pH 4.35
some sulfur in the nose.  maybe a little diacetyl?  low and level and lagering should clear it up.  malt character is nice.  hop level is good.  some ferment issues but hopefully lagering will clear this up.
10/9/16 gelatin added
10/11/16 racked to serving keg.  carb’d targeting 2.5 volumes.

as always, i really like this beer.  it is super drinkable.  malty enough to be interesting but not over the top.  hop character is really nice.  very clean.  i could drink a LOT of this.  sadly, judges just never seem like it.  I think out of 6 or so comp entries it has placed once.  it seems the comments are usually that it lacks malt character.  so i think for nhc i will have to change things up on this beer significantly.  sad face.  here are my sheets from the skirmish on this beer:

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Czech Dark Lager eBIAB 1

Beer 6 of 12 for my Skirmish in the Triad run of beers.  I’m now beginning to question my sanity 🙂  Half way there and I feel like every night I’m doing something beer related.  Or at least that’s what my wife keeps telling me!  For NHC this year I have 7 beers planned and i’ll send the best of those and i’m brewing all of those for the skirmish so i can get a dry run in and get feedback and make some adjustments.  My first Best of Show was with a Czech Pale Lager so I thought I’d give it’s darker cousin a try.  It’s a new style to the BJCP 2015 guidelines and a bit hard to dig up any example recipes.  The best I found were in Gordon Strong’s Modern Homebrew Recipes.  There are two and after going through the guidelines I picked the one that is similar to U Flek and then messed with it a bit.

Recipe Info

Recipe: czech dark ebiab 1
Style: Czech Dark Lager 3D BJCP 2015
Date: 08-14-2016

Recipe

Guideline Min

Guideline Max

OG

1.050

1.044

1.060

FG

1.010

1.013

1.017

Color

29.1

14.0

35.0

ABV

5.2

4.4

5.8

IBU

29.0

18.0

34.0

Brewery Info

Efficiency: 70 %
Attenuation: 80 %

Mash Info

Weight: 13.125 Lbs
Thickness: 1.96 Qt per Lb
Deadspace: 2.5 G
Strikewater: 8.93 G
Volume: 9.98 G
Temp: 131.0 F

Boil Info

Kettle Gravity: 1.042
Predicted Mash Run-off: 7.75 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

6.500 Lb

50.0 %

Pilsen (BestMälz)

78.3

1.5

4.000 Lb

30.0 %

Munich (BestMälz)

76.1

7.6

2.000 Lb

15.0 %

Caramunich III (Weyermann)

73.0

56.8

0.625 Lb

5.0 %

Carafa Special III (Weyermann)

65.0

525.5

Hops

Weight

Name

AAU

Time

Use

IBUs

0.7 Oz

Magnum

12.0

60 mins

Boil

26.0

1.0 Oz

Saaz

3.8

5 mins

Boil

2.0

Yeast

Amount

Name

1.000 unit

Czech Budejovice Lager White Labs WLP802

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: 5.38

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

71

3

21

124

24

46

Sparge

0

0

0

0

0

0

Final

98

4

29

172

33

64

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 9.000 G
Percent RO / Distlled: 0 %
Water Used: 9.000 G

Mash Water Adjustments

Calcium Chloride: 8.0 g

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 0.000 G
Percent RO / Distlled: 0 %
Water Used: 0.000 G

Sparge Water Adjustments

Notes

Mash

131f 15 mins
147f 30 mins
158f 30 mins
168f 10 mins

8/23/16 1.5L start of WLP800 (they didn’t have 802)
8/25/16 normal brewday but used new colorado brewing system’s hard sided basket.  went well.  og a hair high.  wort does look a bit clearer in the fermenter.
8/26/16 @ 8am thin kreusen and slow bubbling started
8/27/16 thin kreusen and steady bubbling
8/28/16 1/4″ kreusen and steady bubbling
8/29/16 ditto
9/3/16 ~5 sec between bubbles
9/4/16 ditto
9/5/16 ditto
9/8/16 looks done
9/15/16 moved to keg to lager FG 1.016 pH 4.34
tasting really good.  nice dark malt character.  nice hop character.  clean lager.  clarity is bad but thats expected.  very promising.
10/9/16 gelatin added
10/11/16 racked to serving keg

i really like this beer.  i don’t have a good example to compare it to but it is a nice beer.  judges seemed to like it at the skirmish in the triad where it placed 2nd.

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Trappist Single eBIAB 1

Beer 5 of 12 for the Skirmish.  I’m really liking Gordon Strong’s style profile write ups in BYO and the May had another great one where he covered Trappist Single.  I don’t agree with everything he says but I find myself nodding my head in agreement as I read his articles more often than not and I feel like I’m always picking up little nuggets of knowledge.  I did some bike racing in Belgium and during that trip I of course made sure to hit up as many Belgians beers as I could.  The one that really bit me hard was Westmalle.  It didn’t hurt that in the part of Belgium I was in they had Westmalle Dubble on draft (on draft!!!) and Triple was served at pretty much every restaurant.  Needless to say I drank a lot of Triple and it is such a beautiful showcase of their yeast that the thought of brewing a lower alcohol version of that beer immediately caught my attention.  Also, I love 3787 and after years of fighting with it I feel like i have it happy and working the way I want.  So, I was excited to give it another go.

Recipe Info
Recipe: trappist single ebiab 1
Style: Trappist Single 26A BJCP 2015
Date: 08-10-2016

Recipe

Guideline Min

Guideline Max

OG

1.049

1.044

1.054

FG

1.010

1.004

1.010

Color

3.2

3.0

5.0

ABV

5.1

4.8

6.0

IBU

36.0

25.0

45.0

Brewery Info

Efficiency: 70 %
Attenuation: 80 %

Mash Info
Weight: 12.25 Lbs
Thickness: 2.07 Qt per Lb
Deadspace: 2.5 G
Strikewater: 8.84 G
Volume: 9.82 G
Temp: 131.0 F

Boil Info

Kettle Gravity: 1.041
Predicted Mash Run-off: 7.74 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

12.250 Lb

100.0 %

Pilsner (Castle)

80.0

1.6

Hops

Weight

Name

AAU

Time

Use

IBUs

2.0 Oz

Styrian Golding (Savinja Golding)

4.5

60 mins

Boil

29.0

2.0 Oz

Saaz

3.8

20 mins

Aroma

7.0

Yeast

Amount

Name

1.000 unit

Abbey Ale White Labs WLP530

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: 5.43

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

62

3

21

83

57

46

Sparge

0

0

0

0

0

0

Final

84

4

29

113

78

63

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 8.839 G
Percent RO / Distlled: 0 %
Water Used: 8.839 G

Mash Water Adjustments

Gypsum: 2.0 g
Calcium Chloride: 5.0 g
Lactic Acid: 6.0 ml @ 88.000 %

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 0.000 G
Percent RO / Distlled: 0 %
Water Used: 0.000 G

Sparge Water Adjustments

Notes

131f 10 mins
145f 40 mins
158f 10 mins
168f 10 mins

Chill to 64f and pitch

Leave at ambient (72F) with no temp control

Bottle condition to 3 volumes

 Brewday notes:  no styrian golding so I had to use perle for bittering.  8/16/16 made 0.5L starter of WY3787 w/ 44g DME
8/18/16 regular brewday.  efficiency a little high so just a little higher gravity but fine for style.  wort tasted good.
8/19/16 huge kreusen and ferocious bubbling
8/20/16 almost no bubbling.  whoa!
8/22/16 no bubbling.  moved from blow off tube to bubbler
9/1/16 racking to keg for gelatin FG 1.012 pH 4.39
tastes really good.  clean.  nice pepper and ester notes.  pretty hazy.  needs fining.  promising.  nice clean malt character.
9/2/16 added gelatin after chilled to 35F.  tasted carbonated sample.  other than haze, spot on style.
9/5/16 bottling day.  3.25 gallons.  117g of table sugar targeting 3.25 volumes.  28 bottles.

this beer turned out great.  i feel it is spot on the style and just really great to drink.  you feel like you are drinking a triple but not as full and you aren’t hammered after 2 🙂

entered in a couple competitions.  skirmish in the triad results were good.  2nd place with scores in the high 30s.

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