GRID Blonde 3V Conical V1_2

Trying to perfect my Blonde recipe. It is modeled after 805 from Firestone Walker but only loosely. I’ve been on a few work trips to Vegas and they have 805 all over the place there at and it is a really really great blonde ale. Perfect for hot weather but really just great anytime. I wanted to try Great Western’s 2-row and so far it has been awesome. I really did not like their High Color malt but their Premium 2-row is fantastic. I’m trying 5-7% chit malt for my beers to promote head and retention which I got from Scott Janish’s IPA book. 805 uses Gambrinus Honey Malt which I have like when I used it in the past. it’s not so much a sweet honey flavor as a deep rich honey flavor and some other munich-esque flavors but pretty restrained. The hops also came from Scott Janish’s book. I’ve been using CTZ for my 60 minute addition. It does seem to give a spicy note to the beer which I really like. I wanted a blend of earthy/dank and citrus for this beer. Very much on the low end but noticeable. Janish found Nugget and Cascade do very well in the whirlpool so I figured I’d give those a go. And for the yeast, I’m trying Imperial’s Flagship which is the Chico strain. I have been super impressed with Imperial’s yeast but wanted to try a different strain for this run of beers.

Recipe Info
Recipe: grid blonde v1_2
Style: Blonde Ale 18A BJCP 2015
Date: 09-20-2019

RecipeGuideline MinGuideline Max
OG1.0491.0381.054
FG1.0111.0081.013
Color5.53.06.0
ABV5.03.85.5
IBU24.015.028.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 17.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.47 G
Volume: 8.87 G
Temp: 32.0 F

Boil Info
Kettle Gravity: 1.042
Predicted Mash Run-off: 5.9 G
Target Starting Boil Volume: 11.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.5 G

Fermentables

Weight% by WeightNameYieldSRM
15.000 Lb86.0 %Brewer’s Malt, 2-Row, Premium (Great Western)80.02.0
1.250 Lb7.0 %chit malt (BestMälz)78.31.5
1.250 Lb7.0 %Honey Malt (Gambrinus)83.025.0

Hops

WeightNameAAUTimeUseIBUs
0.35 OzColumbus/Tomahawk/Zeus (CTZ)15.560 minsBoil12.0
1.0 OzNugget13.020 minsAroma8.0
1.0 OzCascade6.220 minsAroma4.0

Yeast

AmountName
1.000 unitFlagship Imperial A07

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.46

CaMgNaClSoBicarbonate
Water7321302430
Mash62321986330
Sparge62321986330
Final9853315510047
Target7500000


Mash Water
Total Water Treated: 28.391 G
Percent RO / Distlled: 0 %
Water Used: 7.500 G

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

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 7.500 G
Percent RO / Distlled: 0 %
Water Used: 7.500 G

Sparge Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 4.0 g

Notes

Ferment 68f for 2 weeks

Regular 3 Vessel Brewday. No issues.
For whirlpool I killed the boil and i already had cooling setup in place. I cooled to 205F, put in hops and whirlpooled for 20 mins before cooling. It fell to 179F by the end of the 20 mins.
I pitched most of the 400mL of yeast I collected from the APA
The wort tasted great. seemed a bit bitter maybe?
11/1/19 pitched @ 2pm
@8pm steady bubbling
11/2/19 @8am strong steady bubbling
11/3/19 ditto
11/4/19 ~8 sec
11/5/19 ~30 sec
11/15/19 cold crashed to 35F
11/18/19 harvested yeast -> filled up most of a quart mason jar
FG 1.014
tastes really good. nice subtle hop flavor. malt profile is really nice

12/18/19 Tasting notes compared to a Kona Brewing Big Wave Golden Ale (BJCP reference Blonde Ale)

Aroma- Mine: sweet. low bready. low citrus/grapefruit, low earthy, no off aromas
Kona:low generic sweet, med-low citrus, no off aromas

Mine has a noticeably strong malt aroma, especially the bready notes. kona has a much stronger hop aroma but to me it is too much for a blonde ale.

Appearance – Mine: deep gold. nice 1/2″ head. excellent retention. crystal clear.
Kona: straw to pale gold. excellent head and retention.

Kona is noticeably lighter in color

Flavor: Mine: Low honey sweet, low toasty, low bready, low citrus, stonefruit (apricot) and earthy.
Kona: sadly showing a bit of age and oxidation. low clean sweet generic malt, med-low citrus/orange, grapefruit

Kona has zero malt flavor and much higher hop flavor. similar levels of bitterness

Mouthfeel – Mine:medium body, no astringency, lingering low breadiness and earthy notes
Kona: similar but lingering citrus

Overall: kona seems out of style. the hop flavor and aroma are more pale ale or even ipa although the bitterness is good. i like my beer but i need to tune down the honeymalt – maybe in half? to bring down the higher than i want for this style bready and rich honey notes as well as bring the color down from a deep gold to a light gold to straw color.

Grid APA 3V v1_0

Focused on brewing light colored part of my dream brewery which I’m currently calling Grid. In my mind it is broken out into light and dark colored along with malty,hoppy and intensely hoppy beers for each. This is the first of a run of three different light colored beers. I would normally start with the Blonde then American Pale Ale and then IPA repitching along the way but I was missing one of the grains for the Blonde so I’m starting with the APA.

I love Sierra Nevada Pale Ale so my goal is something along those lines but with a different hop profile. I’ve recently read Scott Janish’s “The New IPA” and using some of his ideas to see how they play out. One of those is using Chit Malt rather than Carapils for excellent head and retention. The other is targeting specific hops for whirlpool vs dry hop. I love classic citrus hops but I also like a bit more dank and stone fruit then you find in SN Pale Ale but his research shows that Cascade does better in whirlpool and Centennial does better as a dry hop but Simcoe does well in both.

The beer turned out OK but definitely not what I want. The things that worked well:

  • I really like Great Westerns 2 row. Great flavor and works great in the brewery (mills well, mashes in well, no dough balls, great conversion)
  • Chit malt seems to work really well. After the beer got to full carb and about a week on draft the head and retention is fantastic. I would say it could be the dry hopping but the Blonde has really good head and retention as well with no dry hopping. Not quite the thick belgian lacing of the APA but really good.

What didn’t work well

  • I don’t like the Crystal 40. Too much sweet caramel. I like a bit more of the dark caramel notes but not raisiny. I think I’m going to go with a mid-English crystal for the next go round. Likely Simpsons Medium since I love it so!
  • This beer and the IPA at the end both had serious hop creep and this APA had not crazy but noticeable and not at all desirable diacetyl. The Scott Janish book has a whole section on hop creep but I can’t say I agree with his logic or approach. His recommendation is to dry hop at a lower temp (58-60F) since this will keep the enzyme on the hops in check. The problem with that approach is if you dry hop after terminal than the yeast are already tired and by dropping the temp you are slowing them down even more so any AAL that is generated will be slower to convert to diacetyl and the yeast will be too tired to clean it up. So, for my next round I’m going to try doing 10% of the dry hopping day 1 or 2 to get the hop enzymes in the mix early. They will be done converting whatever long chain to short chain by the end of fermentation so by the time I dry hop there will be no more hop creep fermentation (hopefully). I also plan on doing half the dry hop at 80-90% to terminal and then the other half at terminal (3-4 days after first dry hop if terminal has been reached) and then letting those sit for 4 days. then doing diacetyl test and once that is negative cold crashing.

Recipe Info
Recipe: apa grid v1_0
Style: American Pale Ale 18B BJCP 2015
Date: 09-20-2019

RecipeGuideline MinGuideline Max
OG1.0581.0451.060
FG1.0131.0101.015
Color6.45.010.0
ABV6.04.56.2
IBU55.030.050.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 21.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 8.56 G
Volume: 10.24 G
Temp: 32.0 F

Boil Info
Kettle Gravity: 1.050
Predicted Mash Run-off: 6.68 G
Target Starting Boil Volume: 11.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.5 G

Fermentables

Weight% by WeightNameYieldSRM
19.000 Lb90.0 %Brewer’s Malt, 2-Row, Premium (Great Western)80.02.0
1.000 Lb5.0 %Crystal 40, 2-Row, (Great Western)70.040.0
1.000 Lb5.0 %chit malt (BestMälz)78.31.4

Hops

WeightNameAAUTimeUseIBUs
1.0 OzColumbus/Tomahawk/Zeus (CTZ)15.560 minsBoil31.0
2.0 OzCascade6.220 minsAroma7.0
2.0 OzSimcoe14.120 minsAroma17.0
2.0 OzCentennial10.06.0 daysDry Hop0.0
2.0 OzSimcoe14.16.0 daysDry Hop0.0

Yeast

AmountName
0.200 LFlagship Imperial A07

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.49

CaMgNaClSoBicarbonate
Water7321302430
Mash55321905930
Sparge703211086930
Final9853315510047
Target7500000


Mash Water
Total Water Treated: 32.176 G
Percent RO / Distlled: 0 %
Water Used: 8.500 G

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

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G

Sparge Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 4.0 g

Notes

Ferment two weeks at 68f
Two dry hops 3 days each

normal 3 vessel concical brewday. only off part was imperial yeast pitch wasn’t great. i didn’t shake it enough which left a lot of yeast in the pouch so pitch was small. also, elsinore software on my hosehead died so I had to rebuild it from scratch so i just went ahead and installed craftbeerpi 3.0 which installed easily and works great. no going back to elsinore.

10-14-19 @ 5pm pitched 1 imperial yeast flagship A07
10-15-19 @ 8:30 am slow steady bubbling
@5pm strong bubbling
10-16-19 strong steady bubbling. bumped from 67F to 68F
10-17-19 slow steady bubbling (my guess is day three is 90% to terminal so when first dry hop should go in)
10-18-19 ~12 sec
10-19-19 “
10-20-19 ~31 sec
10-21-19 ~39 sec
10-27-19 FG 1.014
nice beer. no diacetyl. really nice hop character. dropped to 50F
10-31-19 harvested a really nice pitch of yeast. much better than the whitbread strain. almost 700mL of slurry. accidentily did the whole dry hop at once. will blow back in suspension day 2 and cold crash day 4 so its not too grassy.
11-2-19 10 psi blast on bottom of cone to get hops back in suspension
11-5-19 cold crashed
11-8-19 dropped cone
11-9-19 racked to keg. 30psi force carb. FG 1.014. nice beer.

tasting notes 12-4-19 – on draft almost a month

first couple of weeks there was some hop astringency but that is now gone

aroma – malty sweet w/ toffee candy notes. orange, grapefruit, peach and a hint of guava. clean except for a low level of butter / diacetyl

appearance – deep gold. too light in color. would like it more copper colored. nice 1/2″ head w/ really super lacing and retention
maybe caramel 60 or something else. victory or british med crystal?

flavor – malty sweet, sweet caramel notes
citrus, grapefruit, lime, orange, a little bit of earthy dankness which i like
low grade butter / diacetyl. maybe dry hop earlier so hop creep finish out earlier while yeast is healthier. maybe don’t drop yeast?

mouthfeel – dry. a slight hint of chalkiness on the teeth but that is a good quality. solid carb. maybe 2.6. 14 psi @ 38F on kegerator. slightly astringent. body is good.

overall impression – a good beer but diacetyl is a major problem and distracting. a bit astringent and malt profile needs work.

Grid IPA 3V Conical v1_1

Same beer as the last one (Grid IPA 3V Conical v1_0) but instead of Vic Secret this one was Galaxy and I moved to 2/3 CC and 1/3 Gypsum. Not a bad beer but the High Color malt really is not great.

Recipe Info
Recipe: grid ipa v1_0
Style: American IPA 21A BJCP 2015
Date: 07-06-2019

RecipeGuideline MinGuideline Max
OG1.0671.0561.070
FG1.0131.0081.014
Color6.06.014.0
ABV7.05.57.5
IBU64.040.070.0

Brewery Info
Efficiency: 72 %
Attenuation: 80 %

Mash Info
Weight: 25.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 9.81 G
Volume: 11.81 G
Temp: 149.0 F

Boil Info
Kettle Gravity: 1.058
Predicted Mash Run-off: 7.57 G
Target Starting Boil Volume: 11.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 10.0 G

Fermentables

Weight% by WeightNameYieldSRM
25.000 Lb100.0 %Pale Ale Malt, high color (Great Western)80.03.0

Hops

WeightNameAAUTimeUseIBUs
1.0 OzSimcoe12.460 minsBoil22.0
4.0 OzGalaxy19.620 minsAroma42.0
6.0 OzGalaxy19.64.0 daysDry Hop0.0

Yeast

AmountName
0.200 LHouse Imperial A01

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.42

CaMgNaClSoBicarbonate
Water7321302430
Mash923213022730
Sparge963213023830
Final1204273829638
Target7500000

Water Profile Name: carrboro
Target Profile Name: standard

Mash Water
Total Water Treated: 27.444 G
Percent RO / Distlled: 0 %
Water Used: 7.250 G

Mash Water Adjustments
Gypsum: 3 g
CC: 6g
Lactic Acid: 6.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 5.500 G
Percent RO / Distlled: 0 %
Water Used: 5.500 G

Sparge Water Adjustments
Gypsum: 3.0 g
CC 6g

Notes

Ferment at 68f for 2 weeks

Brewing Notes:

cut cooling on whirlpool @ 205F and it dropped down to about 195F and to 180 by end of 20 min whirlpool
only cooled to 66F and then cooled in conical before pitching
normal 3V brewday. adjusted salts according to new IP book so 2:1 CC:Gypsum. moved to CTZ for bittering at ~20IBUs

wort tastes great. hops smell amazing. 2019 crop and very fresh from yakima valley hops.

9/9/19 pitched @2:15pm. 63F up to 67F
9/10/10 steady bubbling 67F up to 68F
9/12/19 strong steady bubbling
9/13/19 slow steady
9/14/19 no bubbling
9/23/19 took sample 1.024. high – probably due to a lot of repitching of this yeast. did a burst of CO2 in cone at 10psi and raised to 69F
9/25/19 dropped to 60F
9/26/19 dropped cone
dry hopped 4 oz of galaxy
9/27/19 10psi co2 in bottom of cone to get hops back in suspension
9/28/19 dropped cone
added rest of galaxy dry hop
9/29/10 blasted 10psi of CO2 in bottom of cone
9/20/19 dropped to 35F for cold crash and dropped cone