English Porter 3V 1

I have been trying to do well in the Southeastern Homebrewers Association Brewer of the Year competition which allows for 12 entries per competition and there are 11 competitions.  Thats a lot of beers to brew!!!  I can brew about once a week but with limited fermentation space, lagering space and serving space I have to brew some beers that turn around fairly quickly but that hold up well so I can enter in more than a couple competitions.  So, I decided to brew an English Porter and American (Robust) Porter to help free up some space on the cold side.  This recipe is an amalgamation of Jamil’s recipe and a couple NHC winning recipes taking into account the ingredients I had laying around and can get at my LHBS.

Recipe Info

Recipe: english porter 3v 1
Style: English Porter 13C BJCP 2015
Date: 02-05-2017

Recipe

Guideline Min

Guideline Max

OG

1.050

1.040

1.052

FG

1.010

1.008

1.014

Color

23.3

20.0

30.0

ABV

5.2

4.0

5.4

IBU

27.0

18.0

35.0

Brewery Info

Efficiency: 73 %
Attenuation: 80 %

Mash Info

Weight: 12.1 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.78 G
Volume: 6.75 G
Temp: 152.0 F

Boil Info

Kettle Gravity: 1.040
Predicted Mash Run-off: 4.69 G
Target Starting Boil Volume: 8.25 G
Boil Duration: 60 min
Evaporation Rate: 1.63 G per Hour
Final Boil Volume: 6.63 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

10.000 Lb

83.0 %

Maris Otter (Crisp)

82.0

3.0

1.000 Lb

8.0 %

Crystal, Medium (Simpsons)

76.0

55.0

0.600 Lb

5.0 %

Chocolate Malt (Simpsons)

67.0

430.0

0.500 Lb

4.0 %

Victory Malt (Briess)

75.0

28.0

Hops

Weight

Name

AAU

Time

Use

IBUs

1.5 Oz

Willamette

5.1

60 mins

Boil

24.0

0.5 Oz

Willamette

5.1

10 mins

Boil

3.0

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

78

3

21

100

75

46

Sparge

7

3

21

11

24

46

Final

72

4

29

92

78

65

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 5.750 G
Percent RO / Distlled: 0 %
Water Used: 5.750 G

Mash Water Adjustments

Gypsum: 2.0 g
Calcium Chloride: 4.0 g

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 3.500 G
Percent RO / Distlled: 0 %
Water Used: 3.500 G

Sparge Water Adjustments

Notes

152f 60 mins
168f 10 mins
Ferment at 68f for 2 weeks
2.3 volumes

2/12/17 0.4L 40g DME starter w/ 1 pack of WLP002
2/14/17 normal 3V brew day.  hit all #s.
2/15/17 1/2″ kreusen slow steady bubbling
2/16/17 slowed a little bit but still steady bubbling
2/17/17 kreusen dropped but still slow steady bubbling
2/18/17 ~6 sec
2/19/17 dropped pretty clear ~45 sec
2/20/17 no activity
3/1/17 racked to keg.  FG 1.014.  tastes excellent.  very clear.  great malt character.  very promising.

Comments:  I feel this beer turned out really well.  I have entered it in 2 competitions so far and it placed 1st in one and didn’t place in the other.  All in all a really nice beer that I wouldn’t change.

Saison Mixed Ferment 3V 1

My friend Zach turned me on to East Coast Yeast for mixed fermentation so I have been trolling on-line sources for a bit and suddenly Dirty Dozen came up so I bought a vial.  Zach recommended it in secondary saying that it is pretty clean in primary but nicely expressive in secondary.  I then noticed they started selling The Yeast Bay Wallonian Farmhouse 4020 at my local homebrew shop so I figured I brew a Saison that is brett secondary friendly (high adjunct, mashed high to leave brett something to munch on).  I decided to brew a batch big enough to pull off 3 gallons and do dirty dozen in secondary and bottle rest as a regular saison so I can see how Wallonian Farmhouse is on its own.

Recipe Info
Recipe: saison mixed ferment 3v 1
Style: Saison 25B BJCP 2015
Date: 12-26-2016

Recipe

Guideline Min

Guideline Max

OG

1.054

1.048

1.065

FG

1.011

1.002

1.008

Color

4.0

5.0

22.0

ABV

5.6

3.5

9.5

IBU

27.0

20.0

35.0

Brewery Info

Efficiency: 73 %
Attenuation: 80 %

Mash Info

Weight: 18.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.78 G
Volume: 9.26 G
Temp: 156.0 F

Boil Info

Kettle Gravity: 1.046
Predicted Mash Run-off: 6.12 G
Target Starting Boil Volume: 10.76 G
Boil Duration: 60 min
Evaporation Rate: 1.63 G per Hour
Final Boil Volume: 9.13 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

11.000 Lb

59.0 %

Pilsen (BestMälz)

78.3

1.5

5.500 Lb

30.0 %

Wheat, White (Cargill)

82.0

2.9

2.000 Lb

11.0 %

Flaked Oats (Briess)

70.0

2.5

Hops

Weight

Name

AAU

Time

Use

IBUs

2.0 Oz

Styrian Golding (Savinja Golding)

5.2

60 mins

Boil

23.0

1.0 Oz

Styrian Golding (Savinja Golding)

5.2

10 mins

Boil

4.0

Yeast

Amount

Name

1.000 unit

Wallonian Farmhouse Yeast Bay 4020

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: 5.53

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

93

3

21

93

119

46

Sparge

7

3

21

11

24

46

Final

83

4

29

85

113

63

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 7.781 G
Percent RO / Distlled: 0 %
Water Used: 7.781 G

Mash Water Adjustments

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

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 4.636 G
Percent RO / Distlled: 0 %
Water Used: 4.636 G

Sparge Water Adjustments

Notes

Cool to 65 and pitch saison yeast and put in bathtub and let it free rise . When done move 3 gallons to long term storage with Brett blend and bottle the rest.

Notes:
2/6/17 1L starter w/ 100g DME and The Yeast Bay Wallonia Farmhouse Blend
2/8/17 normal 3V brewday.  pitched whole starter and put it in the tub.
2/10/17 strong steady bubbling 1/2″ kreusen
2/11/17 steady bubbling
2/12/17 ~8 sec between bubbles
2/14/17 ~20 sec
2/16/17 ~35sec
2/18/17 ~45 sec still hazy w/ yeast
2/19/17 ”
2/20/17 ”
2/26 no bubbling
3/2/17 racked to keg & 3 gallon carboy w/ ECY dirty dozen.  FG 1.004.  interesting orange ester.  pretty phenolic -> pepper and a little green pepper.  a little sulfur.  put keg in lagering fridge at 35F
3/7/17 racked keg to bottling bucket.  2.75 gallons.  pretty hazy.  targetting 3.5 volumes.  cooled to 34 but racked ferment @ 75F.  so used 68F since that worked w/ fruited BW.  fingers crossed.  so 110g of table sugar.  22 bottles.

comments on plain saison -> it turned out pretty good but has the issues I would expect.  even though it is so high adjunt and a high mash temp, even finishing at 1.004 it still seems heavier then i would want for a saison.  also, i like this saison strain but it does not have a traditional (ie dupont) profile so it hasn’t done well in competition.  i entered it four times and it finished 1st once but not placing the other 3 times.  it is pretty ester forward and it has a phenolic character but not the same as dupont.  hard to describe the difference but it is noticeable.  not bad.  i quite enjoy it but i think most judges are looking for saison dupont and it has a different profile.  for carb, the amounts i used worked out really nicely.  the carb level was high and what i would expect from a saison but not an issue in regular bottles.

9/28/17 bottle the brett’d half.  very brett forward.  its amazing what the ECY dirty dozen did with 1.004 beer.  lots of horse blanket and leather and no real “off” flavors.  DRY!!!!  FG 0.996.  Wow.  2.8 gallons and targetting 3.0 vol so 93 grams of sugar add along with about 1/3 a packet of rehydrated EC-1118 champagne yeast.

Lambic 3V 1

Recipe Info

Recipe: lambic 3v 1
Style: Lambic 23D BJCP 2015
Date: 11-16-2016

Recipe

Guideline Min

Guideline Max

OG

1.050

1.040

1.054

FG

1.010

1.001

1.010

Color

5.3

3.0

7.0

ABV

5.2

5.0

6.5

IBU

1.0

0.0

10.0

Brewery Info

Efficiency: 73 %
Attenuation: 80 %

Mash Info

Weight: 12.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.91 G
Volume: 6.91 G
Temp: 156.0 F

Boil Info

Kettle Gravity: 1.040
Predicted Mash Run-off: 4.78 G
Target Starting Boil Volume: 8.25 G
Boil Duration: 60 min
Evaporation Rate: 1.63 G per Hour
Final Boil Volume: 6.63 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

9.000 Lb

72.0 %

Pilsen (BestMälz)

78.3

1.5

1.500 Lb

12.0 %

Wheat Malt, White (Rahr)

85.0

3.2

1.500 Lb

12.0 %

Flaked Oats (Briess)

70.0

2.5

0.500 Lb

4.0 %

Aromatic Malt, Belgian (Castle)

78.5

38.2

Hops

Weight

Name

AAU

Time

Use

IBUs

0.13 Oz

Hallertau

2.0

60 mins

Boil

1.0

Yeast

Amount

Name

1.000 unit

Bugcountry East Coast Yeast ECY20

Misc

Amount

Name

Time

Use

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.51

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

75

3

21

76

99

46

Sparge

7

3

21

11

24

46

Final

70

4

30

73

101

66

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 5.900 G
Percent RO / Distlled: 0 %
Water Used: 5.900 G

Mash Water Adjustments

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

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 3.500 G
Percent RO / Distlled: 0 %
Water Used: 3.500 G

Sparge Water Adjustments

Notes

mash at 156F for 60 min
168F for 10 min

Cool to 65F and pitch bug farm. put it in room temp and let free rise till bubbling stops and move to closet with vented bung.

2/2/17 normal brewday on 3 vessel system.  no issues.  cooled to 65F, racked 6G to 6.5G carboy and just put a big blow off tube in it and pitched whole vial of bug county from east coast yeast.  room is ~72F.  did not aerate but it splashed a lot going into fermented and i shook for about ~1 min.
2/3/17 @8am no activity
@1pm slow bubbling 🙂
2/4/17 1/2″ kreusen and steady bubbling
2/5/17 kreusen dropped but still slow bubbling
2/6/17 ~3sec between bubbles and no kreusen
2/7/17 ~5 sec
2/16/17 no activity
2/26/17 airlock still suspended.  waiting for it to fall.