Bayou Beer

All about beer brewing and drinking in South Louisiana.

Benadict Arnold Stout Rebrew for 2015

July 24th, 2015

So I tweaked my previous stout which did so well. I enjoyed it but I want more complexity out of it. I’m also using up some Munich and Pilsner malt that needs to be used before it’s too old…………so well maybe it went from tweaking the stout to a totally different beer. Hopefully it’ll work out!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 23.8 IBUs 37.8 SRM 1.056 SG 1.008 SG 6.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Sweet Stout 13 B 1.044 - 1.06 1.012 - 1.024 20 - 40 30 - 40 2 - 2.4 4 - 6 %

Fermentables

Name Amount %
Pilsner (2 Row) Ger 5 lbs 37.74
Munich Malt 4 lbs 30.19
Black (Patent) Malt 1 lbs 7.55
Cara-Pils/Dextrine 1 lbs 7.55
Caramel/Crystal Malt - 80L 0.75 lbs 5.66
Toasted Malt 0.25 lbs 1.89
Caramel/Crystal Malt -120L 0.125 lbs 0.94
Roasted Barley 0.125 lbs 0.94
Milk Sugar (Lactose) 1 lbs 7.55

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 1.5 oz 60 min Boil Pellet 5

Miscs

Name Amount Time Use Type
Lactic Acid 15.00 ml 60 min Mash Water Agent
Calcium Chloride 8.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 6.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

American Wheat and Rye Beer

June 25th, 2015

So there’s a competition coming up for Redstick with a small set of categories. I wanted to submit something and this style seemed fun given it’s hotter than hell outside and I’ve never brewed it before. The brew day went very easy with zero issues. I did forget to check gravity because we got rained on but oh well. I think it’ll come out great as it was quickly fermenting away.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 90 min 23.5 IBUs 3.5 SRM 1.050 SG 1.011 SG 5.1 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Wheat or Rye Beer 6 D 1.04 - 1.055 1.008 - 1.013 15 - 30 3 - 6 2.3 - 2.6 4 - 5.5 %

Fermentables

Name Amount %
Pilsner (2 Row) Ger 5 lbs 45.45
Rye, Flaked 3 lbs 27.27
Wheat, Flaked 3 lbs 27.27

Hops

Name Amount Time Use Form Alpha %
Magnum 1 oz 15 min Boil Pellet 14
Amarillo Gold 0.25 oz 0 min Aroma Pellet 8.5

Miscs

Name Amount Time Use Type
Lactic Acid 15.00 ml 60 min Mash Water Agent
Calcium Chloride 7.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 4.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
American Wheat Ale (1010) Wyeast Labs 76% 58°F - 74°F

American Barleywine 2015 Harley of Barley Edition

May 30th, 2015

Although this was loosely based on the barleywine that did so well a couple of years ago it’s pretty different. Given my experiences with rye lately in English barleywine and American black IPA I felt like it’d be a good dose to this beer. Centennial was left out and substituted with Amarillo due to running out of Centennial.(time to order a few more pounds) Given the reception the beer got based on how hoppy it was before I decided to up the ante a little more with some additional flame out hops. Finally I substituted a healthy dose of Munich in place for crystal malts. I’ve found I’m getting far better reception for beers when crystal is balanced with Munich than I got before using straight pale malt with crystal. I think it just adds complexity to the malt bill overall.

So for the first month or so this thing will basically be an American Triple/Quad IPA if you will. I see the American Strong Ale listed in the 2014 BJCP guidelines and given how dry I’m shooting for with this thing I’d bet it could pass for one if it finishes out appropriately.

Brew day was a stormy May 30th and it all went fairly well. Pump lagged a few times but the bigger grain bills seem to stabilize better on mash temperature. I had to modify the recipe some because I had pretty poor efficiency hence the two pounds of DME. Broke my refractometer near the end of the boil but it’d already gotten over 1.1 so I’m pretty certain it’s around the 1.11 we were shooting for. As always with this sort of beer the mash, boil and finished wort was heavenly. Cooled it down to 74ish then put it in the mash tank over night to chill down to 63F before transferring the wort on to the yeast cake from my oat/wheat pale ale I brewed a week or two ago. Oxygen added and it was fermenting in no time. 3 days later it’s still going but slowing down. If it’s anything like the English barleywine it should be terminal gravity by day 5-6.

Update 6/25/2015

I think this beer turned out quite fine. I really enjoy drinking it. I do wish I’d used some aromatic malt in this sucker since it has to warm before you get any of the fine maltiness in the nose. Small detail in the grand scheme of what can typically go wrong with a barleywine. I’m happy!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 90 min 87.8 IBUs 17.5 SRM 1.122 SG 1.022 SG 13.5 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Barleywine 19 C 1.08 - 1.12 1.016 - 1.03 50 - 120 10 - 19 1.8 - 2.5 8 - 12 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 15 lbs 49.79
Munich Malt 6 lbs 19.92
Rye Malt 3 lbs 9.96
Cara-Pils/Dextrine 1 lbs 3.32
Caramel/Crystal Malt - 60L 0.5 lbs 1.66
Caramel/Crystal Malt - 80L 0.25 lbs 0.83
Special B Malt 0.25 lbs 0.83
Pale Chocolate Malt 0.125 lbs 0.41
Light Dry Extract 2 lbs 6.64
Cane (Beet) Sugar 2 lbs 6.64

Hops

Name Amount Time Use Form Alpha %
Magnum 4.5 oz 40 min Boil Pellet 12.5
Amarillo Gold 2 oz 0 min Boil Pellet 8.5
Citra 2 oz 0 min Boil Pellet 12
Simcoe 2 oz 0 min Boil Pellet 13

Miscs

Name Amount Time Use Type
Lactic Acid 15.00 ml 60 min Mash Water Agent
Calcium Chloride 10.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 5.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

Notes

Was pitched on a yeast cake from an American ale. Also tossed a dry packet I had in there for good measure. Refractometer was dropped and broke so the actual OG was somewhere around 1.10+ last reading before that happened.

Pilsner Wheat Oat Pale Ale

April 18th, 2015

So in my continued trial of multiple combinations of pale ale here we go with the oats & wheat. This is another variation of my pilsner pale ale all of which have been wonderful. This is actually a variation of the Hopasaurus Sex from Zapp’s to be precise.

The brew day went well and I’m certainly looking forward to trying this beer. Fermented it out and racked it to secondary so I could pitch my American barleywine on it’s yeast cake. Added the dry hops and will let it go for about a week before kegging.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 90 min 43.5 IBUs 4.6 SRM 1.054 SG 1.009 SG 5.9 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Pale Ale 10 A 1.045 - 1.06 1.01 - 1.015 30 - 45 5 - 14 2.3 - 2.8 4.5 - 6.2 %

Fermentables

Name Amount %
Pilsner (2 Row) Ger 7 lbs 68.29
Munich Malt 1 lbs 9.76
Oats, Flaked 1 lbs 9.76
White Wheat Malt 1 lbs 9.76
Caramel/Crystal Malt - 20L 0.25 lbs 2.44

Hops

Name Amount Time Use Form Alpha %
Magnum 1 oz 40 min Boil Pellet 14
Centennial 1 oz 1 min Boil Pellet 10
Citra 1 oz 1 min Boil Pellet 12
Centennial 1 oz 0 min Aroma Pellet 10
Citra 1 oz 0 min Aroma Pellet 12
Centennial 1 oz 0 min Dry Hop Pellet 10
Simcoe 1 oz 0 min Dry Hop Pellet 13

Miscs

Name Amount Time Use Type
Lactic Acid 15.00 ml 60 min Mash Water Agent
Calcium Chloride 6.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 6.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

Doppelbock March 2015

March 15th, 2015

One of my favorite styles to brew when it’s cold. I’ve been a little behind on my brew schedule as evident that I posted this guy in February, got the flu and am just now going to brew it in March. So actual brew day ended up being March 15. Gravity was coming in a little low so I gave it a pound of DME. The only big change for me in brewing this beer versus my previous bocks was the use of a late charge of magnum instead of an hour long charge of Hallertau. I find with the Hallertau I’m waiting longer for the beer to smooth out. The wort tasted excellent and came in around 1.072. Pitched yeast from the Export I brewed a month ago. It seemed to be very vibrant yeast which woke up quickly in the starter and quickly took to this bock.

green dot labels

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 22.9 IBUs 19.8 SRM 1.076 SG 1.021 SG 7.4 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Doppelbock 5 C 1.072 - 1.112 1.016 - 1.024 16 - 26 6 - 25 2.3 - 2.6 7 - 10 %

Fermentables

Name Amount %
Munich Malt 12 lbs 65.75
Pilsner (2 Row) Ger 4 lbs 21.92
Caramel/Crystal Malt - 40L 1 lbs 5.48
Caramel/Crystal Malt - 60L 1 lbs 5.48
Special B Malt 0.25 lbs 1.37

Hops

Name Amount Time Use Form Alpha %
Magnum 1 oz 20 min Boil Pellet 14
Hallertauer Mittelfrueh 0.25 oz 0 min Aroma Pellet 4

Miscs

Name Amount Time Use Type
Lactic Acid 15.00 ml 60 min Mash Water Agent
Calcium Chloride 8.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 4.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Bohemian Lager (2124) Wyeast Labs 71% 48°F - 58°F

Munich Pilsner Pale Ale

March 8th, 2015

So my wife decided she wanted to brew for 2015 Zapp’s beerfest. This was fun because we set the recipe up together. She loves Centennial and the pilsner pale ale I typically use. Following some advice from Stone Brewery concerning the use of crystal with IPA’s/PA’s I’ve decided to swap part of the pilsner and the crystal 40 I typically use with 3 pounds of Munich. Also put some Citra in there to make the hop profile a tad more diverse than just the Centennial. Decided to add some Simcoe to the dry hop that I found in my hop stores.

Brew day went well. Having help made it much more easy to setup and tear down. I don’t think I converted her but she had fun I think. I pitched the beer on the yeast cake of the all Munich ale I’d just brewed. Within 4 hours it was fermenting quickly. It was curious that my gravity ended up high again on this brew day. Targeting 1.045 and ended up at 1.047. Thought I’d come in extremely high again which made no sense given my track record. My kid must’ve done something with my refractometer because it ended up needing calibration.

Going in to the keg this beer tasted great. If the hop aroma holds up this might be the best pale ale recipe yet

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 90 min 49.7 IBUs 5.6 SRM 1.052 SG 1.009 SG 5.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Pale Ale 10 A 1.045 - 1.06 1.01 - 1.015 30 - 45 5 - 14 2.3 - 2.8 4.5 - 6.2 %

Fermentables

Name Amount %
Pilsner (2 Row) Ger 7 lbs 70
Munich Malt 3 lbs 30

Hops

Name Amount Time Use Form Alpha %
Magnum 1 oz 60 min Boil Pellet 14
Centennial 1 oz 1 min Boil Pellet 10
Citra 1 oz 1 min Boil Pellet 12
Centennial 1 oz 0 min Aroma Pellet 10
Citra 1 oz 0 min Aroma Pellet 12
Centennial 1 oz 0 min Dry Hop Pellet 10
Simcoe 1 oz 0 min Dry Hop Pellet 13

Miscs

Name Amount Time Use Type
Lactic Acid 15.00 ml 60 min Mash Water Agent
Calcium Chloride 6.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 6.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

All Munich Pale Ale

March 1st, 2015

I want to see what happens when you brew a beer that’s 100% munich so I cooked up this little pale ale recipe just full of American hops. The brew day ended up being 10 gallons so that I could have 5 for my house and 5 for Zapp’s beerfest. The color was surprising in that I thought it’d be lighter. I may end up having to call this an Amber ale. Post fermentation and dry hop it tastes great. Perhaps a little sweet though due to the weather going from 82F to 35F in the same day and possibly crashing my fermentation a little early.

The planned original gravity was to be 1.045 and ended up about that once I figured out my refractometer was reading very high. Final gravity ended up being 1.011. Beer tastes excellent. Next time I might add some wheat or carapils for body depending on how the carbonation effects the final product.

Update 3/19/2015

This beer did indeed come out very good albeit a little focused on malt due to the Munich bill. So in the spirit of American pale ale I took two tea balls / hop balls as they’re called, put an ounce of Simcoe in one and and ounce of Simcoe in the other and dropped them in the keg. 36 hours later the hop flavor/aroma was faaaar more pronounced. It went from good to excellent to me and added this post carbonation dry hopping with hop balls to the playbook.(hop ball is a metal ball with a clasp to keep all the particles in the ball. Any homebrew shop or Amazon will have them)

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 41.3 IBUs 9.8 SRM 1.052 SG 1.010 SG 5.5 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Pale Ale 10 A 1.045 - 1.06 1.01 - 1.015 30 - 45 5 - 14 2.3 - 2.8 4.5 - 6.2 %

Fermentables

Name Amount %
Munich Malt 10 lbs 100

Hops

Name Amount Time Use Form Alpha %
Hallertau Magnum 1 oz 30 min Boil Pellet 12.4
Simcoe 1 oz 5 min Boil Pellet 13
Citra 1 oz 0 min Aroma Pellet 12
Columbus (Tomahawk) 1 oz 0 min Aroma Pellet 14
Citra 1 oz 0 min Dry Hop Pellet 12
Columbus (Tomahawk) 1 oz 0 min Dry Hop Pellet 14
Simcoe 1 oz 0 min Dry Hop Pellet 13

Miscs

Name Amount Time Use Type
Lactic Acid 15.00 ml 60 min Mash Water Agent
Calcium Chloride 8.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 6.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

Sake Bomb Rice Saison

February 7th, 2015

Iron Brewer 2015 is upon us. It’s an awesome event that goes down annually at Tin Roof Brewery. Iron Brewer is organized and executed by my fellow homebrew club members at Brasseurs a la Maison. 2015 is special because it features participation from Redstick Homebrew Club, Dead Yeast Society, Good Time Brewers and LA Homebrew. Date is February 28th.

My team ended up with rice this year. We had good ideas earlier about brewing our own sake and stuff like that but we never really got on the ball. Rice in a saison should produce a nice crisp beer though! So we’re going with a sure to be a crowd pleaser.

yellow dot labels.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 90 min 28.9 IBUs 4.4 SRM 1.053 SG 1.010 SG 5.6 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Saison 16 C 1.048 - 1.065 1.002 - 1.012 20 - 35 5 - 14 2.3 - 2.9 5 - 7 %

Fermentables

Name Amount %
Pilsner (2 Row) Bel 9 lbs 72
Rice, Flaked 2 lbs 16
Munich Malt 0.75 lbs 6
Wheat Malt, Bel 0.75 lbs 6

Hops

Name Amount Time Use Form Alpha %
Magnum 0.7 oz 60 min Boil Pellet 12
Hallertauer 0.75 oz 0 min Aroma Pellet 4.8

Miscs

Name Amount Time Use Type
Lactic Acid 15.00 ml 60 min Mash Water Agent
Calcium Chloride 6.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 6.00 g 60 min Mash Water Agent

Dortmunder Export – First New House Beer

February 3rd, 2015

Well it’s been a looong time since I posted an entry in the brew log. I built a new house and we moved in for the twilight of 2014. I’d previously brewed a bunch of beer in late November because I knew we had a lot going on for December and January. However I finally got the family moved in and straightened out my new brewery room enough to brew a batch! Generally this time of the year I do my lagers so I’m starting with a nice Dortmunder export lager! Actual brew date was January 24, 2015.

The brew day was terrible to say the least! It was the most windy day I can ever remember brewing in. I had the top tier out in my big new driveway with no place to hide! I didn’t have any lactic acid or gypsum as I waned for the recipe.(lost in the move somehow) I also was using well water while my fellow brew club friend Nathan was running water analysis to figure out what’s in my water.(turns out it’s basically Baton Rouge water double the sodium, plus some chloride and plus some organic tannins) However everything was brewed and the wort turned out fine!

Fast forward to 2/3/2015 and the beer has fermented out nicely. It tastes quite good and I think it’ll clarify in to a beautiful lager.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 90 min 24.5 IBUs 6.4 SRM 1.053 SG 1.014 SG 5.1 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Dortmunder Export 1 E 1.048 - 1.056 1.01 - 1.015 23 - 30 4 - 6 2.4 - 2.7 4.8 - 6 %

Fermentables

Name Amount %
Pilsner (2 Row) Ger 9 lbs 74.2
Munich Malt 3 lbs 24.73
Melanoiden Malt 0.13 lbs 1.07

Hops

Name Amount Time Use Form Alpha %
Hallertauer Mittelfrueh 2.5 oz 60 min Boil Pellet 2.7
Hallertauer Mittelfrueh 0.5 oz 5 min Boil Pellet 4
Hallertauer Mittelfrueh 0.5 oz 0 min Boil Pellet 4

Miscs

Name Amount Time Use Type
Lactic Acid 15.00 ml 60 min Mash Water Agent
Calcium Chloride 5.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 5.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Bohemian Lager (2124) Wyeast Labs 71% 48°F - 58°F

Notes

So in moving to my new house lost my lactic acid and my gypsum. So neither of those went in to this. PH of my well water was 8 to start and through the mash it was down to 5.6. I can live with that I suppose.

Pilsner Centennial Pale Ale Plus Amarillo

December 4th, 2014

Well my centennial pilsner pale ale went so well in terms of how it came out that I decided to brew the same beer plus a dose of Amarillo over this past weekend. Overall the brew day went well. I’d intended the gravity to be 1.064 rather than than the 1.070 it came out to be. I added an extra pound of grain thinking I’d just run it off real fast in a batch sparge and save some time. Ended up I couldn’t do this. There was a washer on the end of the dip tube in my mash tun. I’d removed it because it looks corroded and it smells metallic now so I don’t trust it to touch my beer anymore. Well turns out the Blichmann kettle won’t run clear without it. So after much engineering trying to improvise a screen with the spoon over that hole and using a muslin bag to filter wort going in to the kettle it took a lot longer and had to be done more slowly.

Flash forward 1 week to today. 12/4/2014. The beer is on day 3 of dry hop schedule and it tastes excellent. The terminal gravity reads around 1.02 but the beer tastes very dry so I’m perplexed by that one a big. I guess we’ll see what it hits when I move it to a keg this weekend. Should be a wonderful beer for the holidays and for the competitions at the beginning of the year.

Update 12/11/2014
This beer is excellent. Reminds me of the fine IPA I had while in San Francisco. I need to bottle some for competitions before I drink it all.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 63.6 IBUs 12.6 SRM 1.067 SG 1.015 SG 6.9 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American IPA 14 B 1.056 - 1.075 1.01 - 1.018 40 - 70 6 - 15 2.2 - 2.7 5.5 - 7.5 %

Fermentables

Name Amount %
Pilsner (2 Row) Ger 14.25 lbs 84.44
Biscuit Malt 1 lbs 5.93
Caramel/Crystal Malt - 40L 0.75 lbs 4.44
Caramunich Malt 0.75 lbs 4.44
Special B Malt 0.125 lbs 0.74

Hops

Name Amount Time Use Form Alpha %
Magnum 1 oz 35 min Boil Pellet 14
Centennial 1 oz 15 min Boil Pellet 10
Centennial 1 oz 10 min Boil Pellet 10
Amarillo Gold 1 oz 5 min Boil Pellet 8.5
Centennial 1 oz 5 min Boil Pellet 10
Amarillo Gold 1 oz 0 min Boil Pellet 8.5
Centennial 1 oz 0 min Boil Pellet 10
Amarillo Gold 2 oz 5 days Dry Hop Pellet 8.5
Centennial 1 oz 5 days Dry Hop Pellet 10
Centennial 1 oz 2 days Dry Hop Pellet 10

Miscs

Name Amount Time Use Type
Calcium Chloride 7.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 5.00 g 60 min Mash Water Agent
Whirlfloc Tablet 1.20 Items 15 min Boil Fining

Bayou Beer

All about beer brewing and drinking in South Louisiana.

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