Tuesday, June 24, 2014

A Bear's Vice

Recently I came back from the mountains, first camping trip since I was kid. It was stressful at times (mainly because trying to control two boys can be at times a challenge) but overall I really enjoyed it. Thought it was great to finally put away my stupid iPhone and not have access to the outside world.
I seriously need to do that more often! 

I have come to the realization that having a strong beer is not always great, and sometimes can be just too much in certain situations. When summer comes around I tend to lean toward drinking IPAs, Sours, and light fruit style beers. (Though I will say Old Chub Nitro by Oscar Blues is very good!) Recently I brewed a style of beer I have never made before, a Berliner Weisse. This is German style sour. With an abv of 4.2 or lower, nice lemony sour taste. This is done many different ways, but the way I did this brew was a sour mash.  A sour mash for those who havent taken that journey is simply keeping your mash at 90-100 degrees for 2 days or more. Also to prevent O2 from touching the mash ( too much O2 on a sour mash can lead toward very off putting aromas and flavors - think sewer) I put plastic wrap on top of the grains. 

To try and make the beer a little bit more sour/lemony I used acidulated malt, but I did have one hiccup during the boil,  which was I didn't boil the beer. I ran out of propane, but the good thing is this was actually NOT a hiccup because it is acceptable for this style not to have a boil but rather a very high near boiling temp will work. Though most people that do this style to be safe from DMS and other off flavors boil for 10 to 20 minutes. I did do hops but right when I added the wort in the kettle at near boiling temps for about 20 minutes. 

One thing that I will not do next time, is to add hops to the secondary, it caused a very grassy flavor, luckily I didn't dry hop the whole batch just half, the other half I added oak chips soaked in Chardonnay. That side of the beer turned out nice, but not as sour as I would like.. though with after year or more it should get nice and tart. 

So here is the recipe and cheers!  

Fermentables    Efficiency: 75.0 %            Batch size: 8.0 gal

Fermentable                      Amount               Use                        PPG       Color
 Pilsner (BE)                        6.25 lb                 54 %       Mash    37          1  °L
 Wheat Malt (DE)             4.0 lb                    34 %                      37          2  °L
 Acidulated Malt (DE)     1.0 lb                    8 %                        27          3  °L
 Crystal Rye (UK)              4.0 oz                   2 %        Mash    33          90  °L

Hops
 No Boil time: 20 min near boil
Hop                        Amount  Time                   Use                        Form     AA
Warrior (US)       0.3   oz 10  min                Boil                        Pellet    16.0%
Pacifica (NZ)       1.0   oz 14 days                Dry Hop               Pellet    5.5%
Saphir (DE)          1.0   oz 14 days                Dry Hop               Pellet    3.2%
Spalt (DE)            1.0   oz 14 days                Dry Hop               Pellet    4.8%

Yeasts
Name                    Lab/Product       Average Attenuation
Lactobacillus       Wyeast 5335     0.0%
German Ale        Wyeast 1007     75.0%

1.039 OG
1.010 FG
4 IBU
3.8% ABV
4 SRM 

Sour mash for 2 days with plastic wrap on top of grains. Resting temp for most of that time was 90 to 95 degrees with beginning temp at 148. 

Friday, April 18, 2014

Big Daddy PIPA (Pineapple IPA)

Yep, it has become a tradition! So from this point forward I will always make a Pineapple IPA at least once a year.
On this one I went back to my the first Pineapple IPA Babyface IPA
I adjusted the IBUs brought them up from 60 to 70 and lowered slightly the abv from 7.5 to  7.3%
I wanted to go verbatim to that recipe with a slight adjustment of hops but the local homebrew store was out of some of the hops I needed so I used others with a similar profile taste. I also added honey! YEP you read that right, i use to put honey in every beer i brewed, but I actually have not put honey in my brew since my Red Sunset Ale  where i added honey in the bottling instead of corn sugar.

Back to the original recipe, it  had two row, vienna, crystal 10, and cara-pils. color was 6 srm
This one has two row, cara-pils, crystal 40 and honey at the end of the boil. color is 10 srm.

This was brewed the day after my father-in-law's bday and rightfully so I named the brew after him, a beer he and his friends request quite often! My wife thinks the pineapple has come through very nicely on this one.. hopefully she wont drink it all!

Big Daddy PIPA


Style: American IPA
Type: All Grain
Calories: 236
Rating: 4.0
Boil Size: 6.09 Gal
IBU's: 69.59
Batch Size: 5.25 Gal
Color:   10.0 SRM  
Boil Time: 60 minutes
Preboil OG: 1.068



Estimated
Actual
Brew Date:
-
03/09/2014
OG:
1.072
1.070
FG:
1.019
1.014
ABV:
6.94 %
7.34 %
Efficiency:
75 %
72 %
Serve Date:
04/23/2014
/ /




Fermentation Steps
Name
Days / Temp
Estimated
Actual
Primary
7 days @ 68.0°F
03/09/2014
03/09/2014
Secondary
14 days @ 68.0°F
03/16/2014
03/25/2014
Bottle/Keg
14 days @ 68.0°F
04/08/2014
04/09/2014


Grains & Adjuncts
Amount
Percentage
Name
Time
Gravity
13.00 lbs
87.03 %
Briess 2-Row Pale Ale Malt
60 mins
1.037
0.50 lbs
3.35 %
Briess Carapils
60 mins
1.034
0.50 lbs
3.35 %
Honey
0 mins
1.035
15.00 ozs
6.28 %
Caramel/Crystal Malt - 40L
60 mins
1.034


Hops
Amount
IBU's
Name
Time
AA %
0.50 ozs
19.71
Citra
60 mins
14.10
0.50 ozs
15.94
Falconer's Flight
60 mins
11.40
0.50 ozs
12.19
Centennial
45 mins
9.50
0.50 ozs
15.15
Citra
30 mins
14.10
0.50 ozs
6.59
Centennial
15 mins
9.50
0.50 ozs
Falconer's Flight
14 days
11.40
1.00 ozs
Centennial
14 days
9.50


Yeasts
Amount
Name
Laboratory / ID
1.00 pkg
American Ale II
Wyeast Labs 1272
1.0 pkg
Ringwood Ale
Wyeast Labs 1187


Additions
Amount
Name
Time
Stage
2.00 each
Whole Pineapples
07 days
Secondary
8.00 oz
Honey
07 days
Secondary


Mash Profile

Light Body Infusion
75 min @ 150.0°F
 Add 18.05 qt ( 1.25 qt/lb ) water @ 166.7°F






Carbonation
Amount
Type
Beer Temp
CO2 Vols
2.44 oz
Corn Sugar - Bottle Carbonation
70.0°F
1.90

Monday, April 14, 2014

Warrior Ale

Whoa time flies! My baby boy turned 1 back in March and I swear he was just born yesterday! :) Every birthday for our oldest had a theme to it and obviously this one would get his too! His was a circus theme. My wife was able to find circus themed beer labels too!  We did the party at a local park, and were so blessed to have nice warm weather for it.
I decided that I had to make brew for the event, a one grain and one hop brew, I called it warrior ale after my son's name meaning fair warrior, I tried making a Scottish ale but being that it is one grain that was going to be difficult. I boiled a gallon of the first runnings till it was down to half and added it to the last 15 minutes of the boil boil. Here is the recipe 

Warrior Ale

Style: Strong Scotch Ale
Type: All GrainCalories: 268
Rating: 0.0Boil Size: 6.14 Gal
IBU's: 24.79Batch Size: 5.25 Gal
Color:    7.7 SRM  Boil Time: 90 minutes
Preboil OG: 1.077

EstimatedActual
Brew Date:-02/01/2014
OG:1.0831.083
FG:1.0141.014
ABV:9.04 %9.04 %
Efficiency:80 %80 %
Serve Date:03/08/2014/ /

Fermentation Steps
NameDays / TempEstimatedActual
Primary7 days @ 65.0°F02/01/201402/01/2014
Secondary11 days @ 65.0°F02/08/201402/11/2014
Bottle/Keg14 days @ 65.0°F02/22/201402/22/2014
Grains & Adjuncts
AmountPercentageNameTimeGravity
16.50 lbs100.00 %Vienna Malt60 mins1.036
Hops
AmountIBU'sNameTimeAA %
0.25 ozs10.74Warrior60 mins16.70
0.25 ozs8.26Warrior30 mins16.70
0.25 ozs5.33Warrior15 mins16.70
0.25 ozs0.46Warrior1 mins16.50
1.25 ozsWarrior14 days16.10
Yeasts
AmountNameLaboratory / ID
2.00 pkgScottish AleWyeast Labs 1728
Additions
AmountNameTimeStage
2.00 eachWhirlfloc Tablet15 minsBoil
Mash Profile

Light Body Infusion75 min @ 152.0°F
 Add 20.62 qt ( 1.25 qt/lb ) water @ 169.0°F

Carbonation
AmountTypeBeer TempCO2 Vols
2.66 ozCorn Sugar - Bottle Carbonation65.0°F1.90
Notes
Strain off from first runnings - 1 gallon into small pot boil down to half, add to boil with 15 minutes left.
www.iBrewMaster.comVersion: 1.536


Sent from my iPad

Saturday, February 15, 2014

Peach Cobbler Ale

One last brew for the winter time.



Peach Cobbler Ale

Style: Christmas / Winter Specialty Spiced Beer
Type: All GrainCalories: 267
Rating: 0.0Boil Size: 5.88 Gal
IBU's: 16.65Batch Size: 5.00 Gal
Color:   18.8 SRM  Boil Time: 90 minutes
Preboil OG: 1.077

EstimatedActual
Brew Date:-12/27/2013
OG:1.0821.082
FG:1.0181.018
ABV:8.38 %8.38 %
Efficiency:70 %70 %
Serve Date:01/30/2014/ /

Fermentation Steps
NameDays / TempEstimatedActual
Primary7 days @ 68.0°F12/27/201312/27/2013
Secondary14 days @ 68.0°F01/03/201401/03/2014
Bottle/Keg14 days @ 68.0°F01/17/201401/16/2014

Grains & Adjuncts
AmountPercentageNameTimeGravity
10.00 lbs58.93 %Briess 2-Row Brewers Malt60 mins1.037
1.00 lbs5.89 %Briess Carapils60 mins1.034
1.00 lbs5.89 %Biscuit Malt60 mins1.036
0.50 lbs2.95 %Oats, Flaked60 mins1.037
1.00 lbs5.89 %Lactose60 mins1.030
10.00 ozs3.68 %Briess Special Roast60 mins1.033
8.00 ozs2.95 %Turbinado90 mins1.044
2.65 ozs0.98 %Brown Sugar, Light bottling0 mins1.046
2.00 lbs11.79 %Briess Caramel 60L60 mins1.034
2.85 ozs1.05 %Peaches60 mins1.046
Hops
AmountIBU'sNameTimeAA %
1.25 ozs16.65Williamette60 mins4.90
Yeasts
AmountNameLaboratory / ID
2.00 pkgLondon ESB AleWyeast Labs 1968
Additions
AmountNameTimeStage
0.25 tspCinnamon Powder14 daysSecondary
0.12 tspNutmeg14 daysSecondary
4.00 lbPeaches14 daysSecondary
Mash Profile

Medium Body Infusion In60 min @ 153.0°F
 Add 18.91 qt ( 1.25 qt/lb ) water @ 170.1°F

Carbonation
AmountTypeBeer TempCO2 Vols
2.65 ozTable Sugar - Bottle Carbonation68.0°F1.90
Notes
Soak spices in vanilla vodka, pour into secondary.

Thursday, November 21, 2013

Baby Jitters IPA

Ok so this may seem like deja vu because well it is! This past Monday I bottled this brew with just enough time for it to be ready for the ECU vs State game and also for the Panther's game against the Buc Dec 1st. Super excited to be going to both. I brewed this beer on  Nov 4th, and it will be fully carbonated by Dec 2nd a day short of the Panthers game. I am hoping that the carbonation will be enough by this Saturday... crossing fingers!

This brew may seem simular because it is, I asked my wife what she wanted to drink for the game, and she said the coffee ipa I mad in July. If you dont remember that one here is the link - http://bensbrews.blogspot.com/2013/07/coffee-ipa-jitter-juice-ipa.html

It was tons of fun to make that one, and many people enjoyed that one, but I decided it was way too strong to make in such a short period of time again. So i brought down the abv from 9.2 to 6.5 and the IBUs from 92 to 67. It is pretty much the same recipe with the Warrior hops and Vienna malt removed.
Below is the information about the recipe. I got a lower OG but a better FG then predicted, probably because there was way more then enough yeast for this brew.  Because of all the hops I lost a gallon of brew to waste aka the hops soaked up all the goodness! In the process of bottling I managed to sneak a taste of what is to come... it is a bit dry super hoppy and there is an overall coffee flavor i smell through out.

The coffee beans came out of the nylon mesh bags i had next time i will need to use some cheese cloth bags.
Below is snap shot of the coffee beans about 16 oz of blonde/medium roast coffee beans going into last 10 minutes of the boil.

Baby Jitters IPA


Style: American IPA
Type: All Grain
Calories: 206
Rating: 4.0
Boil Size: 5.25 Gal
IBU's: 65.94
Batch Size: 5.25 Gal
Color:   10.4 SRM  
Boil Time: 90 minutes
Preboil OG: 1.063



Estimated
Actual
Brew Date:
-
11/04/2013
OG:
1.063
1.057
FG:
1.016
1.008
ABV:
6.16 %
          6.5%
Efficiency:
70 %

Serve Date:
12/02/2013
/ /




Fermentation Steps
Name
Days / Temp
Estimated
Actual
Primary
7 days @ 68.0°F
11/04/2013
11/04/2013
Secondary
7 days @ 72.0°F
11/11/2013
-
Bottle/Keg
14 days @ 72.0°F
11/18/2013
-


Grains & Adjuncts
Amount
Percentage
Name
Time
Gravity
10.00 lbs
77.67 %
Briess 2-Row Pale Ale Malt
60 mins
1.037
1.00 lbs
7.77 %
Briess Carapils
60 mins
1.034
18.00 ozs
8.74 %
Melanoiden Malt
60 mins
1.037
12.00 ozs
5.83 %
Caramel/Crystal Malt - 40L
60 mins
1.034


Hops
Amount
IBU's
Name
Time
AA %
0.50 ozs
20.68
Citra
60 mins
14.10
0.25 ozs
4.24
Cascade
45 mins
6.30
1.00 ozs
14.20
Cascade
30 mins
6.30
1.00 ozs
10.92
Motueka
15 mins
7.50
1.25 ozs
Cascade
7 days
6.30
1.00 ozs
Motueka
7 days
7.50
1.00 ozs
Citra
7 days
14.10
0.50 ozs
15.90
Citra
30 mins
14.10


Yeasts
Amount
Name
Laboratory / ID
2.00 pkg
American Ale II
Wyeast Labs 1272


Additions
Amount
Name
Time
Stage
16.00 oz
Coffee
15 mins
Boil
1.00 each
Whirlfloc Tablet
15 mins
Boil


Mash Profile

Full Body Infusion
60 min @ 153.0°F
 Add 16.09 qt ( 1.25 qt/lb ) water @ 177.5°F






Carbonation
Amount
Type
Beer Temp
CO2 Vols
2.50 oz
Corn Sugar - Bottle Carbonation
74.0°F
1.90


Fat Rumpkin

I brewed this beer for Halloween. I experimented with my brewing process on this one. I did not for the first time use my mash tun to mash the grains and pumpkin puree. Instead I used the kettle and did a step mash raising the temp to 125 F for about 20 minutes then to 152 F for a  hour. I  enjoyed this process a lot allowed me to control the haze of the beer better. The major flaw was I did not have false bottom so even though I stirred almost constantly, because of the filter pipe in the middle some of the grains got burned. The other flaw was I used a new yeast that i was not happy with at all, it stuck and never was very active. Beside those two issues, the beer came out pretty good. I would not say it is my best at all, and next time I try this one out, i will use a different yeast, and use my regular mash till i get a false bottom.

Anyways, here is the link to that recipe. -

http://www.brewtoad.com/recipes/fat-rumpkin-fat-treat

I used the ingredients on the label of the Fat Jack, and the idea of rum soaked oak chips from Avery's Rumpkin to make this brew. The rum I used the the Kraken. Beside what was on the label, I did  not have much to go on except my personally experience.



Monday, September 23, 2013

Fireball Stout & BASS

Starting to get a bit more serious with my brews but don't worry my brews are still odd and crazy. Just now it is with the seatbelt on going 100. Recently, me and the wife had the great or not so great experience of drink Fireball whiskey. It is taste just like the childhood candy. I thought wow, this would be great in a stout maybe infuse some oak chips with it. At the last minute I decided to use the vodka version. I will have to say it is good but not enough heat or cinnamon flavor, and there seems to be a slight off flavor. Not terrible by any means but not my best. Luckily, I split the batch in half and added the fireball vodka oak chips to 2.5 gallons, and the other half I added auchentoshan whiskey oak chips in the secondary. The later called BASS (barrelled aged sweet stout) turned a bit better. The BASS I entered into a competition, the tasting and judging of this beer with the others goes on today and tomorrow!  So soon I will know if I did well or not. I am hoping for good reviews, but good criticism is welcomed as well. I can't get any better if no one tells me this sucks and why. And especially how can I fix it would be the best.

I recently participated in my first beer judging for the NC State Fair NC Brewer's Cup, you might have seen me in the pic's they posted on their FB page. I am the guy with the white shirt and black cap on. The t-shirt says it all "Just Brew It". It was a great experience, there some great home brews and some top notch commercial brews as well.  I loved the strawberry lager from the home brews, and there was very nice smoked amber ale that got my top nod from the commercial examples.  

Here is the "most excellent" recipe - 

Soak oak chips in fireball whiskey add to secondary, Boil up to 4 oz of molasses in some water for a few minutes add at bottling (this is the priming sugar, add what is need to level of carbonation)