Bayou Beer

All about beer brewing and drinking in South Louisiana.

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.

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.

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

Bayou Beer

All about beer brewing and drinking in South Louisiana.

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