Bayou Beer

All about beer brewing and drinking in South Louisiana.

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.

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.

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.

Double Jack Clone

July 26th, 2014

So this beer is so great that I’m brewing it without ever having tasted it. Firestone Walker Double Jack is one of the beers everyone says they’d take if they only had a couple to choose from forever. It’s a big bold Imperial American IPA(Double IPA) Given the huge amount of hops going in this beer it’d better be good! Mash temp will be 145F for 60 minutes 155F for 10 minutes then mash-out to 168F for 10 minutes.

Update 9/8/2014

So this beer finished with a final gravity around 1.019. It tastes quite luscious in terms of the malt profile. It’s very easy drinking for me but I wonder how the judges at Dixie Cup will feel about that. Hop flavor is huge but hop aroma while fairly large is a little one dimensional. I did get to sample Double Jack and while I won’t call this a clone it’s certainly in the family tree. Overall a success which is all you can ask for when you have such a huge hop bill.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 104.0 IBUs 9.3 SRM 1.087 SG 1.024 SG 8.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Imperial IPA 14 C 1.07 - 1.09 1.01 - 1.02 60 - 120 8 - 15 2.2 - 2.7 7.5 - 10 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 18 lbs 81.82
Munich Malt - 10L 3 lbs 13.64
Cara-Pils/Dextrine 0.5 lbs 2.27
Caramel/Crystal Malt - 40L 0.5 lbs 2.27

Hops

Name Amount Time Use Form Alpha %
Magnum 2 oz 90 min Boil Pellet 14
Cascade 1 oz 30 min Boil Pellet 5.5
Centennial 1 oz 30 min Boil Pellet 10
Centennial 2.5 oz 0 min Boil Pellet 10
Amarillo Gold 1.5 oz 0 min Boil Pellet 8.5
Cascade 1 oz 0 min Boil Pellet 5.5
Amarillo Gold 0.5 oz 3 days Dry Hop Pellet 8.5
Cascade 0.5 oz 3 days Dry Hop Pellet 5.5
Cascade 0.5 oz 3 days Dry Hop Pellet 5.5
Cascade 0.5 oz 3 days Dry Hop Pellet 5.5
Cascade 0.5 oz 3 days Dry Hop Pellet 5.5
Centennial 0.5 oz 3 days Dry Hop Pellet 10
Centennial 0.5 oz 3 days Dry Hop Pellet 10
Centennial 0.5 oz 3 days Dry Hop Pellet 10
Centennial 0.5 oz 3 days Dry Hop Pellet 10
Simcoe 0.5 oz 3 days Dry Hop Pellet 13
Amarillo Gold 0.25 oz 3 days Dry Hop Pellet 8.5
Simcoe 0.25 oz 3 days 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
Whirlfloc Tablet 1.00 Items 10 min Boil Fining

Yeast

Name Lab Attenuation Temperature
English Ale (WLP002) White Labs 67% 65°F - 68°F

Pilsner Centennial Pale Ale

July 26th, 2014

So I ordered a bunch of bulk hops from Farmhouse Brewing and I have a bunch of pilsner I want to use. I’ve also been loving Founders Centennial IPA so I decided to make a semi-clone of that. The brew day went pretty well except my efficiency was pretty low. Given that I’ve not been able to remedy my efficiency issues I’ll just keep doing what I’m doing and calculate it at 60%. I like this beer very much even though it’s rather hazy right now. It should clear in a few weeks if it lasts that long. I did mash at 152 although I might go a little lower next time as it doesn’t dry as fast as Founders beer does.

For water I added 12 ml of lactic acid and the brewing salts below to 10 gallons of Baton Rouge tap water. May or may not have used a campden tablet since I can never remember that.

This beer ended up placing 2nd in American Pale Ale at the 2014 Dixie Cup in Houston. It also ended up in the mini best of show for American IPA but didn’t place. It started a little harsh for the first month but a little age made it quite smooth. I’m starting to think American hops are just a little harsh for that first 2-4 weeks after fermentation.

A great beer that I’ll definitely make again.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 63.9 IBUs 12.5 SRM 1.057 SG 1.012 SG 5.9 %

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 13 lbs 83.2
Biscuit Malt 1 lbs 6.4
Caramel/Crystal Malt - 40L 0.75 lbs 4.8
Caramunich Malt 0.75 lbs 4.8
Special B Malt 0.125 lbs 0.8

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
Centennial 1 oz 5 min Boil Pellet 10
Centennial 1 oz 0 min Boil Pellet 10
Centennial 1 oz 4 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

Milk Stout Plus Oats

June 6th, 2014

So my late May brew day was on May 31st and featured a re-brew of the sweet stout that did so well at the club competition. I did really enjoy drinking that beer so it seemed like the thing to do! The brew day went fine. I was happy to see the original gravity was exactly what I ended up with the first time around so the beer should be pretty close to the first beer. I did make a minor addition by adding a pound of flaked oats based on suggestions I got at the first competition I sent it to. Oh and the notes at the bottom of the report here are wrong as I didn’t do any of the pitching on top of other yeast cakes this time it was simply Safale 05.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 27.1 IBUs 33.9 SRM 1.065 SG 1.014 SG 6.8 %

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 68.75
Black (Patent) Malt 1 lbs 6.25
Cara-Pils/Dextrine 1 lbs 6.25
Caramel/Crystal Malt - 80L 1 lbs 6.25
Oats, Flaked 1 lbs 6.25
Milk Sugar (Lactose) 1 lbs 6.25

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 2 oz 60 min Boil Pellet 5

Yeast

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

Notes

Pitching this on top of the Russian Imperial Stout cake that was pitched on top of the Tomahawk American Pale Cake. The Goldings were US goldings. Water was pre-treated 10 gallons Baton Rouge water Lactic Acid 15.00 ml
Calcium Chloride 5.00 g
Epsom Salt (MgSO4) 5.00 g
Gypsum (Calcium Sulfate) 5.00 g

West Coast Pale Ale

April 26th, 2014

So I have a bunch of Citra and Simcoe I need to use.   I also have some Cascades and picked up some centennial at LA Homebrew.   Going to brew a 50 IBU pale ale given that my wife loves Samuel Adams West Coast IPA which all the hop heads would call a pale ale.  Mash temperature will be about 153-154 range.  I also am using some Munich 20 hoping the malt character stands up a little more than previous renditions of this beer.    I just want a little more malt.

Update 4/30/2013

Brew day went great and the OG was around 1.052. I seem to get the best efficiency with this double batch sparge routine I’ve been running. I was a little low on Citra so the hop additions were more like .8/.8/.8 oz. Smells great, looks great, fermentation appears to be going well at about 70F. Hopefully finishes out to be a good one!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 52.7 IBUs 6.8 SRM 1.051 SG 1.012 SG 5.2 %

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 %
Pale Malt (2 Row) US 10 lbs 83.33
Munich Malt - 20L 1 lbs 8.33
Victory Malt 0.5 lbs 4.17
Vienna Malt 0.5 lbs 4.17

Hops

Name Amount Time Use Form Alpha %
Simcoe 1 oz 30 min Boil Pellet 13
Centennial 1 oz 10 min Boil Pellet 10
Citra 1 oz 5 min Boil Pellet 12
Cascade 1 oz 0 min Boil Pellet 5.5
Centennial 1 oz 0 min Boil Pellet 10
Citra 1 oz 0 min Boil Pellet 12
Simcoe 1 oz 0 min Boil Pellet 13
Citra 2 oz 0 min Dry Hop Pellet 12
Cascade 1.01 oz 0 min Dry Hop Pellet 5.5
Simcoe 1.01 oz 0 min Dry Hop Pellet 13

Miscs

Name Amount Time Use Type
Calcium Chloride 5.50 g 60 min Mash Water Agent
Epsom Salt (MgSO4) 5.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 5.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
California Ale V (WLP051) White Labs 73% 66°F - 70°F

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