Bayou Beer

All about beer brewing and drinking in South Louisiana.

Doppelbock February 2015

February 20th, 2015

One of my favorite styles to brew when it’s cold. I’ve been a little behind on my brew schedule. This one will be different from my typical bocks as it’ll be fermented with bohemian lager yeast from the Dortmunder export I brewed. That beer is starting to taste great by the way.

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

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.

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

Robust Porter Brew Day

November 17th, 2014

So the first leg in The Bayou State Circuit is The Good Time Brewers Classic over in Lake Charles Louisiana. The Bayou State Circuit should do great things to get brewers excited about competing locally and contributing more to local clubs. I think 2015 should be a fun year for Louisiana homebrewers.

One of the styles in this competition is Porter. So lets brew a robust porter and throw it on top of the milk stout which I just tossed on top of a barleywine which was tossed on a strong Scotch ale. I should be able to easily reproduce that right?

Brew day went well. Efficiency came in high at 1.065 but the wort tasted pretty great. Ever since I switched from a batch sparge to a steady fly sparge it’s been 5-8% higher so I’ll have to start calculating a little differently. I pitched it and it was bubbling within an hour. 24 hours later it’s still going but I think the whole fermentation will be done within 3 days. Pretty impressive considering I pitched it under 65F and it’s been pretty cold here so I imagine it got colder overnight.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 37.3 IBUs 32.2 SRM 1.057 SG 1.016 SG 5.4 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Robust Porter 12 B 1.048 - 1.065 1.012 - 1.016 25 - 50 22 - 35 1.8 - 2.5 4.8 - 6.5 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 10 lbs 70.8
Munich Malt 2 lbs 14.16
Black (Patent) Malt 0.5 lbs 3.54
Caramel/Crystal Malt - 40L 0.5 lbs 3.54
Caramel/Crystal Malt - 20L 0.25 lbs 1.77
Caramel/Crystal Malt - 80L 0.25 lbs 1.77
Chocolate Malt 0.25 lbs 1.77
Pale Chocolate Malt 0.25 lbs 1.77
Special B Malt 0.125 lbs 0.88

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 1.75 oz 60 min Boil Pellet 6.5
Goldings, East Kent 0.25 oz 10 min Boil Pellet 5

Miscs

Name Amount Time Use Type
Lactic Acid 12.00 ml 60 min Mash Water Agent
Calcium Chloride 8.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 5.00 g 60 min Mash Water Agent
Whirlfloc Tablet 1.00 Items 15 min Boil Fining

Milk Stout Rebrew

November 8th, 2014

It’s a rebrew of the stout I brewed last year(Benadict Arnold Stout) with the exception that we’re using English yeast this time and actual EKG as opposed to American Goldings. My Blichmann tower of power not shut off while I wasn’t looking so the temperature shot up to 175 at 40ish minutes in the mash. Beer was running clear so i went ahead and began to run it off slowly. Ended up high on gravity at 1.077 OG which is a little out of the milk stout range. I also dropped the hopping down to 1.5 ounces due to the 6.5% EKG hops I have. Pitched this sucker on top of the barleywine yeast cake just because all that crazyness should produce something interesting. We’ll have to wait and taste this darn thing to see where it fits BJCP wise. This is another one of those days where I’ll probably have a better chance of getting attacked by a great white shark in the desert than reproducing this beer.

Update 11/12/2014

This will definitely be an award winning brew. Reason being is the barleywine apparently killed that Scottish Ale yeast as no fermentation started after about 24 hours.(I pitched Friday evening) So Sunday evening I tossed a year old Wyeast packet of Hella Bock yeast in there. Monday morning no fermentation. So Monday evening I stopped at LA Homebrew and picked up 2 packets of Safale-04. Tuesday morning the wife was mad because that 04 smelled up half the house! So after 2 days of no fermentation it’s rolling.

Update 11/16/2014

Kegged this beer up and it tastes great. Probably needs 30 days to mellow because it has quite a bit of resinous, lemon like hoppiness in it which I believe will fade pretty fast. Final gravity was 1.018.

Update 12/4/2014

Accidentally got a little drunk on this stuff last night as it’s becoming quite delicious. Bottled some and marked with white dots.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 26.4 IBUs 33.8 SRM 1.065 SG 1.017 SG 6.4 %

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 %
Pale Malt, Maris Otter 11 lbs 73.33
Black (Patent) Malt 1 lbs 6.67
Cara-Pils/Dextrine 1 lbs 6.67
Caramel/Crystal Malt - 80L 1 lbs 6.67
Milk Sugar (Lactose) 1 lbs 6.67

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 1.5 oz 60 min Boil Pellet 6.5

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) 5.00 g 60 min Mash Water Agent
Whirlfloc Tablet 1.20 Items 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
SafAle English Ale (S-04) DCL/Fermentis 73% 59°F - 75.2°F

Notes

ater was pre-treated 10 gallons Baton Rouge water Lactic Acid 15.00 ml
Calcium Chloride 8.00 g
Epsom Salt (MgSO4) 5.00 g
used actual EKG this time but the AA was 6.5 so adjusted the rate. Used English Safale yeast due to the Scottish yeast being killed by the English Barleywine that I pitched on. Took 2 days to get fermentation going.

Big English Barleywine

October 24th, 2014

Well it’s barleywine brewtime! I’m taking a recipe I was given by a fellow brewer, tweaking it a little for personal brewing preferences and brewing up 10 gallons of it. For me it’s the only way barleywine lasts more than a year since I love the stuff. This particular recipe I find interesting since it could be thought of as American or English barleywine. I’ll probably submit it to a competition as both and see what kind of results I get.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
10 gal 120 min 70.7 IBUs 20.5 SRM 1.105 SG 1.026 SG 10.6 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
English Barleywine 19 B 1.08 - 1.12 1.018 - 1.03 35 - 70 8 - 22 1.6 - 2.5 8 - 12 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 20 lbs 47.34
Melanoiden Malt 4 lbs 9.47
Rye, Flaked 4 lbs 9.47
Vienna Malt 4 lbs 9.47
Caramel/Crystal Malt - 80L 2 lbs 4.73
Victory Malt 2 lbs 4.73
Caramel/Crystal Malt - 60L 1 lbs 2.37
Special B Malt 0.25 lbs 0.59
Light Dry Extract 3 lbs 7.1
Sugar, Table (Sucrose) 2 lbs 4.73

Hops

Name Amount Time Use Form Alpha %
Nugget 4 oz 60 min Boil Pellet 13
Styrian Goldings 1.5 oz 30 min Boil Pellet 5.4
Cascade 2 oz 0 min Boil Pellet 5.5

Miscs

Name Amount Time Use Type
Lactic Acid 20.00 ml 60 min Mash Water Agent
Calcium Chloride 16.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 8.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Scottish Ale (1728) Wyeast Labs 71% 55°F - 75°F

Notes

Used a Scottish Export as a giant yeast starter. Split the cake between the two fermenters. grain absorption will be about 4.5 gallons. 13 pre boil gallons. so about 18 gallons of brewing water needed.

Strong Scottish Ale Starter

October 18th, 2014

So I’ve decided to brew an English Barleywine recipe I got from a fellow brewer I met in the strangest place.(I met him on business in California at a tech conference.) Well he’s using the Scottish Ale yeast strain sold as 1748 from Wyeast so I need a massive starter. Why waste all that DME? I’m brewing this nice Scottish beer except I’m using German Pilsner malt. Pilsner malt has been my secret weapon for brewing nice beers lately. I won 2nd in Dixie Cup with a pilsner pale ale.

Brew day went great for this Scottish Ale. OG ended up high at 1.054. I changed my lautering procedure which appears to have raised efficiency.

Update 12/6/2014
This beer came out great tasting and just nice to drink. Hopefully it does well in competitions. I’ll have to pick up a Scottish 80 (Belhaven I guess) to see how it compares. Marked with green dots for my marking system.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 27.5 IBUs 17.2 SRM 1.046 SG 1.011 SG 4.5 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Scottish Export 80/- 9 C 1.04 - 1.054 1.01 - 1.016 15 - 30 9 - 17 1.5 - 2.3 3.9 - 5 %

Fermentables

Name Amount %
Pilsner (2 Row) Ger 8 lbs 71.11
Caramel/Crystal Malt - 60L 1 lbs 8.89
Munich Malt - 20L 1 lbs 8.89
Special Roast 1 lbs 8.89
Roasted Barley 0.15 lbs 1.33
Pale Chocolate Malt 0.1 lbs 0.89

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 1.5 oz 60 min Boil Pellet 5
Goldings, East Kent 0.5 oz 5 min Boil Pellet 5

Miscs

Name Amount Time Use Type
Lactic Acid 12.00 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
Scottish Ale (1728) Wyeast Labs 71% 55°F - 75°F

Red Hefeweizen

September 15th, 2014

Brewed this beer for club Octoberfest and the all new Brew at the Zoo event. It’s an excellent red Hefeweizen that people aren’t so accustomed to. Generally every hefe people enjoy around here involves white wheat and isn’t as complex. I love this beer. Used Briess red wheat and Best Malz Heidelberg(pislner) malt for a really interesting beer.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
12 gal 90 min 12.5 IBUs 4.0 SRM 1.053 SG 1.012 SG 5.5 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Weizen/Weissbier 15 A 1.044 - 1.052 1.01 - 1.014 8 - 15 2 - 8 2.5 - 2.9 4.3 - 5.6 %

Fermentables

Name Amount %
Rice Hulls 2 lbs 7.14
Pilsner (2 Row) Ger 13 lbs 46.43
Wheat Malt, Ger 13 lbs 46.43

Hops

Name Amount Time Use Form Alpha %
Hallertauer Mittelfrueh 3 oz 60 min Boil Pellet 2.7

Miscs

Name Amount Time Use Type
Lactic Acid 20.00 ml 60 min Mash Water Agent
Calcium Chloride 12.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Hefeweizen Ale (WLP300) White Labs 74% 68°F - 72°F

Schwarzbier Too Chocolate

August 10th, 2014

So I’m drinking this beer tonight and am looking for my notes on bayoubeer.com but couldn’t find it. So I must’ve forgotten to post it. Here it is. I can’t remember the final gravity but I know it was very close to target so I was excited about it. It has a very clean but very chocolate/cocoa profile. It’s appropriately bittered for balance and for the most part a very good beer. Very good isn’t what we shoot for as brewers so I’ll be adjusting it. I had Monchshof yesterday and noticed the beer was more complex and had bigger mouthfeel. I’m not exactly shooting for Monchshof but it’s a goto for people when they think about a great schwarzbier. I think I’ll add 1/4 lb of crystal 45, 1/4 of crystal 60, 1/8 lb of special B, dial down the pale chocoalate to 1/2 lb and perhaps add 3 pounds of munich.

Update 9/7/2014

This beer did mellow with time and is pretty smooth and drinkable. Reviewing the BJCP guidelines I feel like this beer is probably spot on for style but perhaps I(and others who judge) will be a little skewed because of our experience with Monchshof. I think I’ll go ahead and send it to Dixie Cup 2014 to see how it does. Mellowing on it’s big cocoa flavor makes the overall impression more balanced and it perhaps has a chance to sneak in to a medal.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 90 min 24.9 IBUs 24.0 SRM 1.051 SG 1.013 SG 5.0 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Schwarzbier (Black Beer) 4 C 1.046 - 1.052 1.01 - 1.016 22 - 32 17 - 30 2.2 - 2.7 4.4 - 5.4 %

Fermentables

Name Amount %
Pilsner (2 Row) Ger 11.25 lbs 88.24
Carafa II 0.75 lbs 5.88
Caramunich Malt 0.75 lbs 5.88

Hops

Name Amount Time Use Form Alpha %
Saaz 3.5 oz 30 min Boil Pellet 3
Saaz 0.5 oz 0 min Boil Pellet 4

Miscs

Name Amount Time Use Type
Lactic Acid 20.00 ml 60 min Mash Water Agent
Calcium Chloride 10.00 g 60 min Mash Water Agent
Epsom Salt (MgSO4) 2.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 2.00 g 60 min Mash Water Agent
Whirlfloc Tablet 1.20 Items 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
German Bock Lager (WLP833) White Labs 73% 48°F - 55°F

Notes

Pitching this on top of my bock yeast cake. Should be awesome.

Bayou Beer

All about beer brewing and drinking in South Louisiana.

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