Alcohol

[Mumbles]

Maybe I'll go with the formula as is right now. I suppose I'll have nothing to compare against if I don't have the original, right? I think the homebrew shop is really pushing Mt. Hood, crystal, and liberty over Hallertauer, but for only 2 ounces, hopefully they wont complain much. Worst case scenario, I can use the Mt. Hood I have for part of the early addition, and keep some hallertauer for the end aroma-type addition. Was it german or american hallertauer? It's not one of the other hallertauer strains like Mittelfruh, or Hersbrucker, right?

[TheSidewinder]

Ya know, it's a good thing I'm not a drinking man.

 

I'd have to replace my keyboard weekly from drooling onto it, after reading about all these delicious brews you young'uns () have been concocting lately. All of them sound delicious!

 

The lighter ones I'd love to have alone, just to savor the delicate flavors and aromas.

 

The heavier, darker, ones would be great alongside a fat Pastrami sandwich on Dark Rye, with a spicy Dijon mustard.

 

You see what I mean about drooling?

[tentacles]

The recipe said only halltauer, so I picked up Halltauer Halltauer. At least, my LHBS owner said his Halltauer (variety) hops are from the halltauer region. I checked the bag, and it says 5.0% AAU on the bag for these, so I guess I was wrong before, or his pellets are a different AAU from the plugs (that I have now). Any hop should work for the bittering, in the correct proportion to produce ~24 IBU of bittering. (I used "beercalc" to figure out the IBU's, neat program) It says the 15 min hops addition adds 12 IBU. It sure doesn't taste like there's 36IBU in this beer, but the rich malty flavor and sweet honey may be balancing it out perfectly.

 

Sidewinder: I'm going to try and talk FrankRizzo into bringing some kegs with us to PGI. I'm rapidly spoiling my palate on good beer, last BMC(Bud-Miller-Coors) type I had nearly gagged me! If I were allowed to, I'd bring one of mine with me, but customs would maybe frown on me bringing 5 gallons of beer with me - even if I am an american citizen! "I promise to drink it all myself!"

 

I think this Belgian Wit would be good with a nice fast pumpernickel rye sandwich, maybe just a little loaf with a steak crammed in the middle.

 

Had a chance to try mead the other night - took it, of course, and I must say, it's not what I expected! Mead is damn good stuff.

 

Frank: Remember, hotels have ice machines!! And I could bring my little 5# CO2 tank and cobra tap. I do want to get down there before spring hits, maybe if you have an empty keg I could bring ingredients to brew something to fill it?

[TheSidewinder]

Wow, too bad I can't make the PGI this year.

 

With luck, next year.

 

And yeah, I think your beer would get confiscated. But I bet a bottom shot it'd never make it into evidence.....

 

 

"Where is the confiscated beer, Officer Oldepharte?!?!

 

I have no idea, Sergeant Guano!!! *belch*.... "

[Mumbles]

Speaking of beer at the PGI............ I have preemptively named a beer "girandola" Don't know what kind, or how it will taste, but it must be high in alcohol without tasting like it. I was thinking Imperial IPA actually. Regardless, I have named it so because it is going make you spin around, and you never know what's going to happen(or end up) after you get lit.

 

Just wait, in 15 years, Pyrobrau shall be on every shelf.

 

Black Powder Porter - a pinch of meal in every bottle.

 

Dark Sky Imperial Stout - So dark..........something or another

 

Blonde Streamer Blonde Ale

 

Winokur Glitter Wine - vintage 39

 

Grand Master Belgian Trippel

 

Bottom Shot dopple bock - It'll hit you hard right in the chest

 

American Pyrotechnic Association APA

 

Jim Freeman Eisbock - So much booze it's a hexa-bock (6x grandmaster for those who don't get the reference)

 

Dragons Breath Chipotle Ale

 

It's finally Spring Maibock

 

Afterglow Pilsner

 

Ne'er again free smoked porter

 

Barn Buster Belgian Strong

 

 

 

 

I could keep going all night, but I really should be studying. Now all I have to do in learn how to brew all those styles, and do it well.

[FrankRizzo]

Sidewinder: I'm going to try and talk FrankRizzo into bringing some kegs with us to PGI. I'm rapidly spoiling my palate on good beer, last BMC(Bud-Miller-Coors) type I had nearly gagged me! If I were allowed to, I'd bring one of mine with me, but customs would maybe frown on me bringing 5 gallons of beer with me - even if I am an american citizen! "I promise to drink it all myself!"

 

Frank: Remember, hotels have ice machines!! And I could bring my little 5# CO2 tank and cobra tap. I do want to get down there before spring hits, maybe if you have an empty keg I could bring ingredients to brew something to fill it?

LOL..absolutely man! I've actually got all the portable equipment that we'd need. I brought a keg down to Iowa for a car audio meet last year, and the guys at the company who sponsored the event made me a wooden topper that I can slip over the corny and use a normal shank/tap.

 

You've gotta stop down this way sometime anyway to pick up your mail and that titanium.

[tentacles]

I picked up a grain bill today for to make Dunkel Weizen. My LHBS didnt have the Weihenstephan yeast strain that was called for so I grabbed "Bavarian Wheat" instead. 3638 I think, since there are two by that name.

 

I grabbed a 5 gal round cooler and fitments for a mash tun also. It was a tossup between 48qt rectangular and round, but the round will be useful camping and easier to plumb, also possibly get better drainage on my typical batches. The 5gal is not really big enough to go much past 1.060sg, but this shouldn't be a problem since I don't like stouts and other typical heavy beers.

 

I cut the grain bill in half:

 

Bavarian Dunkelweizen (AG)

Recipe Type: All Grain

Yeast: WLP300

Yeast Starter: 2 qt.

Batch Size (Gallons): 11

Original Gravity: 1.060

Final Gravity: 1.012

IBU: 14.6

Boiling Time (Minutes): 60

Color: 18.6

Primary Fermentation (# of Days & Temp): 2 weeks @ 64

Secondary Fermentation (# of Days & Temp): 2 weeks @ 64

 

BeerSmith Recipe Printout - www.beersmith.com

Recipe: HopHed Dunkelweizen

Brewer: HopHed Brewhaus

Asst Brewer:

Style: Bavarian Dunkelweizen

TYPE: All Grain

Taste: (41.0)

Recipe Specifications

 

--------------------------

 

Batch Size: 11.00 gal

Boil Size: 13.69 gal

Estimated OG: 1.052 SG

Estimated Color: 18.6 SRM

Estimated IBU: 14.6 IBU

Brewhouse Efficiency: 65.00 %

Boil Time: 60 Minutes

 

 

Ingredients:

------------

Amount Item Type % or IBU

12.00 lb Wheat Malt, Ger (2.0 SRM) Grain 50.51 %

8.00 lb Munich Malt (9.0 SRM) Grain 33.67 %

2.00 lb Aromatic Malt (26.0 SRM) Grain 8.42 %

1.00 lb Biscuit Malt (23.0 SRM) Grain 4.21 %

0.76 lb Chocolate Malt (350.0 SRM) Grain 3.20 %

 

1.50 oz Hallertauer [6.00 %] (60 min) Hops 14.6 IBU

 

1 Pkgs Hefeweizen Ale (White Labs #WLP300)

 

 

Mash Schedule: Single Infusion, Medium Body, Batch Sparge

Total Grain Weight: 23.76 lb

----------------------------

Single Infusion, Medium Body, Batch Sparge

Step Time Name Description Step Temp

60 min Mash In Add 7.43 gal of water at 169.5 F 154.0 F

 

Notes:

------

Batch sparge twice with 5 gallons @ 170 each time to collect 13.5 - 13.75 gallons.

[Mumbles]

Turns out the home brew shop didn't have most anything I needed. Well see how it turns out. I think those changes I was talking about are coming early.

 

I have Hallertauer Hersbrucker instead of normal hallertauer. I also got 3lbs of pilsen DME, and 2lbs of wheat DME. There was no light DME there, and it is an awkward conversion to use liquid. I did get the right yeast though, really fresh too. Barely 3 weeks old. I started smack-pak this afternoon, and its already quite full. I also picked up a hydrometer for better alcohol content readings.

[tentacles]

I'm sure it will turn out great - I found out last night that my original hops (halltauer pellets) were 3.9% AA, wheras the plugs are 5.0%! 25% difference, and the beer is still great. I also varied the honey amount slightly on this second batch - 2.2lb vs 2.5.

 

I whipped that mash tun into shape. I needed a washer on the inside to mate nicely with the seal on the cooler, so I turned one out of some brass sheet stock. Couldn't get it to seal between the fitting with an O-ring, so I silver soldered the washer on. I was hesitant to use Sn/Sb solder, or a lead based one, given the acidity of wort. I figured silver solder should do the trick, I think the alloy I have is like 40% silver, the rest copper and nickel.

[FrankRizzo]

Any of you fellas participating in the Great Guinness Toast aka "St. Practice Day" tonight? It's @ 10:00pm CST.

[tentacles]

Heh, I was asleep by then, but I did drink some beer! I had to come in to work today at 7 am. At least we up here in Canadia get a long weekend this week. Some time today, I will decant that Belgian Ale into a keg, and I will be brewing the Dunkel Weizen this afternoon. Maybe I'll attempt to decant the ale while the grain is mashing.

 

That yeast I picked up was the 3638 - Bavarian Wheat.

[Mumbles]

I also may have had a few beers last night, followed by a lengthy debate about abortion. Exciting I am aware. I love taking the middle ground in a debate so I can fuck with both of my roomates, heh.

 

In actual on topic news I brewed the wit today. It seems to be looking pretty good. I used 3lbs bries pilsen DME, and 2lbs wheat DME. It smells pretty good. I skimmed off the hot break right before adding the rest of the corriander, orange peel, and last hop addition. Snow was a great help in getting it properly cooled. It only took 2 sink fulls, and a gallon of slushy water added to the boiling pot to get it to around 90. After that it was poured into the primary, and topped off with more cold water. It arrived right around 75. I got it to a SG of 1.060, and away she goes. It hasn't started to bubble vigorously yet, but there have been a bubble or two pop out. I pitched it around 5 hours ago.

[tentacles]

Consumed more beer today, Bonny came over to help me brew that all grain Dunkel. It came out 1.060, at 5 gallons 2 quarts - I say it this way because I measured based on where I wanted the keg filled to, plus 2 quarts. So my efficiency was decent, at least! It only took us 5 hours, at 6 I had all the pots and tun cleaned up. Not bad for my second all grain.

 

Mumbles, nice! 1.060 tends to be my target, because I like a strong beer.

 

I siphoned off that Belgian Ale while the grain was mashing, it tastes quite watery. I'm not entirely certain where the FG ended up, but as I recall the OG was 1.050? So it can't be that bad. Has a definite hops aroma/flavor. I think it needs to mature, and if I decide I don't like it, I'll have a party and disconnect my keg of the good stuff, heh.

 

Haven't seen any airlock activity yet on the Dunkel, but I am not familiar with this yeast strain and the bucket lid is pushed down, so it needs to reinflate with air a bit before it'll push out bubbles.

[Bonny]

Consumed more beer today, Bonny came over to help me brew that all grain Dunkel. It came out 1.060, at 5 gallons 2 quarts - I say it this way because I measured based on where I wanted the keg filled to, plus 2 quarts. So my efficiency was decent, at least! It only took us 5 hours, at 6 I had all the pots and tun cleaned up. Not bad for my second all grain.

A really good learning experience, making beer doesn't seem TOO complicated...Whatever we drank was real good. The old lady wasn't too impressed with me though...showing up at home half in the bag at 7:30

[Mumbles]

Using extract is even less complicated if you want to give it a shot. The hardest part about brewing is waiting for it to be done.

 

Perhaps next time you return from brewing, you should bring some back for her. I think she may be slightly more pleased then.

[tentacles]

Came home and the dunkel was really getting going, had a bit of blowover from the fermentation coming up the airlock. I put in a blowoff tube + bucket, tommorow morning it should be calmed down enough to reinstall the airlock.

[TheSidewinder]

*****SNIP*****

The old lady wasn't too impressed with me though...showing up at home half in the bag at 7:30

Next time, show up fully in the bag, and ask which she'd prefer. Then tell us her answer. Assuming you live long enough to hear it, that is.

[Mumbles]

I did have a question about the Blue Moon Clone. What temperature did you ferment it at? My temperature has been hovering around 66-68F. I've read reports of it being best below 65F, the lower the better. I would imagine this is for belgian style beers, and to avoid some of the fruitier esters I may want. Additionally my airlock has all but stopped bubbling. It has been only been going for a shade over 72hr.

[tentacles]

All of my experiences with the 1214 yeast are that it is quite fast - virtually no activity after the first 3 days. Mine fermented at more like 70F. Maybe even 72F. It was just on the floor in the living room, the most temperature stable spot I could think of in the apartment here. I could have done it in a cooler spot, but I didn't want it next to the radiator and by the outside wall/windows. I figured there'd be too much temperature flux. I'll put my thermometer on the bucket for a while and see what it reads. When the Dunkel is done I will check the temp as well.

 

I'm of the opinion that one should go by the yeast's preferred temperature range, and not necessarily the beer's - especially if you're using a different yeast than is perhaps called for. Just my 2 pesos, and not derived from any higher learning or book readings. The 1214 calls for 68-78F ideal fermentation range. I thought at 70-72F it's pretty much right in the sweet spot.

 

I'm playing around with BeerSmith, trying to concoct a recipe marginally similar to this one. Maybe some 2 row, some wheat malt , honey and a little honey malt. I know it's supposed to have unmalted wheat in these type of beers, but the malty flavor is just so damned good.

 

"Belgian Ale

Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery, great complexity with very good alcohol tolerance. This strain can be slow to start.

 

Origin:

Flocculation: medium-low

Attenuation: 73-77%

Temperature Range: 68-78° F (20-24° C)

Alcohol Tolerance: approximately 9% ABV"

 

PS: The last batch of this was kegged after what, 6 days? The hydro said 1.009 or 1.010, and wheats are traditionally consumed green. I do have to say, an extra week will greatly help clarify, and a week or 10 days in the keg improves flavor drastically. I just have to make a batch last that long!

[Mumbles]

Alright, I'll probably let it sit in the primary, and rack to the secondary for another week or so then just to try to clarify the best I can. Maybe I'll even add some gelatin if it is looking cloudy when I rack. It's nice to hear this is somewhat normal at least.

[tentacles]

Cloudy is perfectly fine with this beer, wheats are supposed to be cloudy.

[Mumbles]

Cloudy is one thing. 1/2" of crap in each bottle is another. I'll rack it this weekend and see how it's looking. I rack into my bottling bucket anyway as I only have one primary fermenter. If it is looking acceptably clear I'll just bottle.

[Mumbles]

So, with the blue moon clone being done so fast, it's almost Maibock time. I don't think I have the facilities for enough temperature control for a good lagering. I may just go with a clean fermenting ale yeast, and keep it cold, which I can do. Any suggestions?

 

I've heard kolsch, but have heard some bad things about it too. The two more widely used examples are California steam beer, and Danstar Nottingham dry yeast. Would these be alright? Say I got this fermenting by the end of the month, think it would be ready for may? I was thinking 1-2 week primary, with a 4-5 week secondary. Would this be long enough to smooth it on out? Still gives 2 weeks to carbonate and such. Would one be better off skipping the majority of the secondary, and bottling it straight away and bottle conditioning?

[tentacles]

As for lagering, my LHBS guy lagers in the back hallway of his shop - it's simply cool/cold back there , plenty of temperature fluctuations I'm sure. When I talked to some of the brew club guys about lagering, it sounds like their procedures don't involve those insane temperature control schedules you see mentioned. As long as it ferments, it will be beer.

[Mumbles]

My main concern is that it wouldn't be done in 8-10 weeks for May, thus why I was considering the ale yeast, to give it a bit of a boost here. I don't know if I can keep it under 60 the whole time until may, so I was hoping for something with a bit more flexibility. I've heard of several lager yeasts producing off flavors, and sulfur type odors at too high of temperatures. There was no real specification if that was during the brewing time, or if it also included the lager conditioning phase as well.