Bayou Beer

All about beer brewing and drinking in South Louisiana.

Hippidy Hoppidy Rebrew

May 1st, 2016

Floated the rest of the last keg I had. I really enjoyed the brew for Zapp’s so we’re brewing it again. Adding a tad more crystal 40 and made minor changes to the hop schedule. Basically a little less simcoe and more mosaic.

The brew day was April 30 and went fine. Beer came out around 1.048 original gravity. Pitched and was bubbling well within 24 hours.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 30 min 43.9 IBUs 8.5 SRM 1.048 1.010 4.9 %
Actuals 1.06 1.01 6.6 %

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 5 lbs 45.45
Pilsner (2 Row) Ger 5 lbs 45.45
Cara-Pils/Dextrine 8 oz 4.55
Caramel/Crystal Malt - 40L 8 oz 4.55

Hops

Name Amount Time Use Form Alpha %
Galaxy 1 oz 30 min Boil Pellet 15.2
Centennial 1 oz 1 min Boil Pellet 10
Citra 1 oz 1 min Boil Pellet 12
Simcoe 1 oz 1 min Boil Pellet 13
Centennial 1 oz 0 min Aroma Pellet 10
Citra 1 oz 0 min Aroma Pellet 12
Mosaic (HBC 369) 2 oz 0 min Dry Hop Pellet 12.3

Miscs

Name Amount Time Use Type
Lactic Acid 11.00 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

Mash

Step Temperature Time
Mash In 152°F 60 min

Notes

Didn't have as much pilsner on hand as I thought I did. Luckily I had pilsner DME at the houes. Original plan was to use Magnum for bitter but ran out so used Columbus instead.

Harley of Barley 2016 Edition

April 13th, 2016

Time to brew the American barleywine again. This year it was a little different in that I modified the recipe to brew 10 gallons at once. I also brewed it earlier in the year so it’ll be perfect come October.

Additionally there were some recipe tweaks this year.

  1. I removed the little bit of chocolate malt I used.
  2. The gravity has also been reduced in order to reduce some of the alcohol based on multiple competition feedback.
  3. The hops have been increased based on multiple competition feedback.
  4. Because we’re using DME which wouldn’t finish as dry as my 142F mashed all grain work, I’m using a pound of table sugar to dry this out some.

Update: 4/23/2016

Fermentation is complete at 1.017 so quite dry. The beer tastes like you’d think a young barleywine should taste. It’s pretty abrasive and the alcohol is more pronounced that I wanted. Probably going to leave the table sugar out next time but this time next year this beer should be great.

Update 4/30/2016

This beer is already quite clear and you can certainly see it’s potential to be a great beer. Extremely hoppy going in to the keg. Will carbonate and bottle in about a week. I’m pretty excited given that I just tried one of the doppelbocks I bottled after correcting my carbonation issues. I think this will be the best version of the barleywine yet. Carbonation has always been an issue and I think I finally have it down.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
10 gal 120 min 83.7 IBUs 18.7 SRM 1.100 1.021 10.5 %
Actuals 1.1 1.01 12.0 %

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 33.33
Munich Malt 12 lbs 26.67
Rye Malt 6 lbs 13.33
Cara-Pils/Dextrine 2 lbs 4.44
Caramel/Crystal Malt - 60L 1 lbs 2.22
Caramel/Crystal Malt - 80L 8 oz 1.11
Special B Malt 8 oz 1.11
Light Dry Extract 7 lbs 15.56
Sugar, Table (Sucrose) 1 lbs 2.22

Hops

Name Amount Time Use Form Alpha %
Columbus/Tomahawk/Zeus (CTZ) 2.25 oz 90 min Boil Pellet 18
Challenger 2 oz 90 min Boil Pellet 7.1
Bramling Cross 1 oz 90 min Boil Pellet 6
Amarillo Gold 4 oz 0 min Aroma Pellet 8.5
Citra 4 oz 0 min Aroma Pellet 12
Galaxy 4 oz 0 min Aroma Pellet 14
Simcoe 4 oz 0 min Aroma 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

Mash

Step Temperature Time
Mash In 143°F 90 min

Notes

Pitching on Safale 05 yeast cakes from previous American Pale Ale batches. One had an American porter in it also. Unlike previous years I am not adding the cane sugar. Recurring judge note was that the alcohol could be a little more restrained.

American Porter

March 24th, 2016

Given that I’ve been brewing a bunch of American ales and didn’t have a bunch of luck with the American stout I’m going to try an American porter. Much simpler recipe formulation this time with caution to ensure it’s slightly roasty yet not abrasive.

Update 3/25/2016

Brew day went really well. Original gravity was about right on. On these last couple of American beers I’ve done 30 minute mash and 30 minute boil Combine that with this JaDeD Hydra chiller which takes 5 gallons down to pitching in less than 10 minutes and I’m done brewing from opening the door to closing in about 2 hours 15 minutes. Brew day is no longer a 4 hour event! The wife certainly appreciates that as weekend hours are at a premium. The beer smells and tastes very nice. Pitched it on top of the yeast cake from the Amber which I transferred in to kegs today also.

Update 4/23/2016

I quite enjoy this beer. It has a little bit of a bite on the end but all in all it’s very nice and has been a go-to beer for me over the past two weeks.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 35.9 IBUs 32.0 SRM 1.057 1.015 5.5 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Porter 20 A 1.05 - 1.07 1.012 - 1.018 25 - 50 22 - 40 2.3 - 2.9 4.8 - 6.5 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 10 lbs 76.92
Caramel/Crystal Malt - 40L 1 lbs 7.69
Munich (BestMälz) 1 lbs 7.69
Black (Patent) Malt 8 oz 3.85
Carafa II 8 oz 3.85

Hops

Name Amount Time Use Form Alpha %
Columbus/Tomahawk/Zeus (CTZ) 0.75 oz 25 min Boil Pellet 15.5
Amarillo 1 oz 10 min Boil Pellet 9.2
Amarillo 1 oz 0 min Aroma Pellet 9.2

Miscs

Name Amount Time Use Type
Calcium Chloride 8.00 g 60 min Mash Water Agent
Lactic Acid 8.00 ml 60 min Mash Water Agent

Yeast

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

Mash

Step Temperature Time
Mash In 156°F 60 min

Guardians of the Galaxy Amber

March 20th, 2016

So Deadpool Stout came out sucking pretty bad. It’s muddled, it’s astringent and it’s a little offensive.(sort of like Deadpool I guess) So serving it for Zapp’s has been deemed a bad idea. I’m going to age it a couple of months and see if it straightens out to drinkable. But I still have to go to Zapp’s in two weeks and have been craving an Amber. So I’m brewing a version of Jamil’s amber.

Brew day 3/22/2016
Brew day went extremely well. 30 minute mashing, 30 minute boil and this new Hydra chiller from JaDeD brewing took 10 gallons down to pitching temperature in 15 minutes which is excellent given the relatively warm ground water here. Completely blew away what I thought was sold as a 10 gallon chiller I purchased for $100 a couple of years ago. It’s certainly work the money.

From start to closing the garage doors took me 3 hours which is a new record for me. Pitched the yeast right then and there and had a healthy fermentation going this morning when I peeked in the chamber. Original gravity was high at 1.070. I did a last minute change in additions changing the 1 ounce additions for finishing hops to .75 ounce to avoid over-hopping. This beer will be extremely tasty.

Update 4/23/2016
A good beer no doubt but not something I’ve been able to drink a bunch of. If I brew another amber it’ll be less caramel.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11 gal 30 min 35.2 IBUs 16.2 SRM 1.051 1.010 5.5 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Amber Ale 6 B 1.045 - 1.056 1.01 - 1.015 20 - 40 11 - 18 2.3 - 2.8 4.5 - 5.7 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 18 lbs 74.23
Caramel/Crystal Malt - 40L 2 lbs 8.25
Munich Malt 2 lbs 8.25
Caramel/Crystal Malt -120L 1 lbs 4.12
Victory Malt 1 lbs 4.12
Carafa I 4 oz 1.03

Hops

Name Amount Time Use Form Alpha %
Columbus/Tomahawk/Zeus (CTZ) 1 oz 30 min Boil Pellet 15.5
Centennial 1 oz 10 min Boil Pellet 10
Galaxy 1 oz 10 min Boil Pellet 14
Centennial 1 oz 0 min Boil Pellet 10
Galaxy 1 oz 0 min Boil Pellet 14

Miscs

Name Amount Time Use Type
Lactic Acid 10.00 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
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

Mash

Step Temperature Time
Mash In 150°F 75 min

Hippidy Hoppidy – American Pale Ale

February 28th, 2016

My wife and I are brewing this real nice American pale ale for Zapp’s beerfest. Also going to bottle about a 12 pack for competitions over the next 3 months. A slightly lighter version won a lot of praise last year at Zapp’s and in competitions so I’m optimistic. Adding Mosaic to it and probably nudging the dry hop up more than what’s below. The Hippidy Hoppidy name is something Michelle cooked up because she didn’t want me naming her beer Hopasaurus Sex again.

Brew day on 2/28 went fine. The OG came in around 1.06 which I was happy to see. I didn’t have enough pilsner on hand and had to use all my DME to bump it up. The math was fuzzy with the volumes but it came out at an acceptable gravity.

Update 3/8/2016

Final gravity came in around 1.09 which is pretty much on target. It basically tastes like hop water. Which means the hop heads should love it.

Update 3/16/2016

Beer is carbonated and tastes fantastic. Probably the best IPA / Pale ale I’ve ever made. In the past I had a lingering astringency that even in my best examples came through and left lingering doubts over the quality of my pale ales. This one did not display that. The only notable change I made was switching off the Magnum I’d been using and it was my primary suspect. So I’ll rebrew again with a different bittering hop and see if the results hold true. Have to fine with gelatin so we can double transfer for Zapps to avoid stirred up sediment embarrassment.

Update 4/26/2016

We ended up bringing some of this beer home from Zapp’s and I’ve had a pint or two here or there for the past few weeks. over the weekend right before it kicked it was remarkably smooth yet very hoppy. Going to brew this again very soon. I think my taste buds don’t jive with the conventional wisdom that the freshest possible IPAs are the best. Or perhaps when they say brewery fresh it means something different than home brewery fresh. Perhaps professionally brewed IPAs take several weeks to a month before they are even available brewery fresh? All I know is I have preferred my American pale style ales at about 3-5 weeks after putting it in a keg.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 90 min 41.4 IBUs 8.0 SRM 1.060 1.013 6.2 %
Actuals 1.06 1.01 6.6 %

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 4 lbs 38.1
Pilsner (2 Row) Ger 4 lbs 38.1
Cara-Pils/Dextrine 8 oz 4.76
Caramel/Crystal Malt - 40L 4 oz 2.38
Light Dry Extract 1.75 lbs 16.67

Hops

Name Amount Time Use Form Alpha %
Columbus (Tomahawk) 1 oz 30 min Boil Pellet 16
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
Mosaic (HBC 369) 1 oz 0 min Dry Hop Pellet 12.3
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

Mash

Step Temperature Time
Mash In 152°F 60 min

Notes

Didn't have as much pilsner on hand as I thought I did. Luckily I had pilsner DME at the houes. Original plan was to use Magnum for bitter but ran out so used Columbus instead.

Deadpool American Stout

February 28th, 2016

Naming this beer after the movie because it’s extremely abrasive. I brewed 10 gallons of this monster for a couple of reasons. First the various homebrew competitions within Louisiana that are for whatever reason all picking up the American Stout category. Second I had to have an interesting beer for Zapp’s beerfest and this is it. This recipe is based off of a baseline American Stout recipe I got from a great homebrewer from Lafayette by the name of Jim C. I mashed it up with a list of recipes I read in a BYO article from Jamil Z and voila. We’ll see if it’s great later on.

The brew day went great on 2/27/2016. No problems or anything. I’m really curious about this beer since I don’t have experience sending it to competitions. I imagine judges will like beers with more body/mouthfeel than the guidelines lead on because that’s what appears to be the beers that club members bring to meetings or appreciate themselves. I guess we’ll see.

Not really sure where the BeerXML plugin is getting the actual OG but mine was actually 1.066 so it came in high. I did adjust up some from the original plan at 1.061 because Merica.

Update 3/8/2016

This thing finished at about 1.019 and has a really nice taste and feel to it. Look forward to having it cold and carbonated.

Update 3/24/2016

I thought this beer would soften more than it did with a few weeks. It’s quite harsh and the hops clash with the dryness from the roasted malts. I think I probably threw too much in this beer for a first run at a style I’m unfamiliar with. Hopefully it’ll improve with another month but It’s certainly not a pleasing beer by the pint.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
12 gal 60 min 71.7 IBUs 40.4 SRM 1.066 1.017 6.5 %
Actuals 1.066 1.01 7.4 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Stout 20 B 1.05 - 1.075 1.01 - 1.022 35 - 75 30 - 40 2.4 - 3 5 - 7 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 16 lbs 47.41
Munich Malt 7 lbs 20.74
Oats, Flaked 3 lbs 8.89
Cara-Pils/Dextrine 2 lbs 5.93
Aromatic Malt 1 lbs 2.96
Caramel/Crystal Malt - 40L 1 lbs 2.96
Chocolate (Briess) 1 lbs 2.96
Black Barley (Stout) 12 oz 2.22
Caramel/Crystal Malt - 80L 8 oz 1.48
Chocolate Wheat (Weyermann) 8 oz 1.48
Roasted Barley 8 oz 1.48
Wheat, Roasted 8 oz 1.48

Hops

Name Amount Time Use Form Alpha %
Magnum 2.5 oz 60 min Boil Pellet 14
Centennial 1.5 oz 60 min Boil Pellet 11
Mosaic (HBC 369) 1.5 oz 60 min Boil Pellet 12.3
Centennial 1.5 oz 10 min Boil Pellet 11
Mosaic (HBC 369) 1.5 oz 10 min Boil Pellet 12.3
Centennial 1 oz 1 min Boil Pellet 11
Mosaic (HBC 369) 1 oz 1 min Boil Pellet 12.3

Yeast

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

Mash

Step Temperature Time
Mash In 155°F 60 min

Notes

The centennial was actually 50/50 centennial and mosaic hops. Just mixed 4 ounces with 4 ounces and used that. Since I didn't have mosaic in beersmith at the time.

Doppelbock 2016 Edition

February 12th, 2016

Probably the final beer in my annual German series will be a very nice doppelbock. This is a re-brew of a beer that’s come out extremely well in the past. I’m really looking forward to fermenting it with two different yeasts. The 2015 edition of this beer got great marks at a few competitions but didn’t place. My thoughts on it were that it wasn’t quite aromatic enough in it’s malt profile. . So I’ll be adding some melanoidin malt to try and bump that up a little.

Update 2/15/2016

Brew day was a pain in the ass. Lots of wind made it hard to get to a boil. I’m going to have to invest in building a wind guard to fit on these keggles for 10 gallon batches. Gravity readings early made it seem as if I’d be high on gravity but ended up being around 1.074. So somewhat low for some reason but it tasted great and should be a fine beer. Pitching the yeast 24 hours later after it cools down to 50F.

Update 2/18/2016

Fermenting like crazy for the first couple of days. Still going now. Made a mess in the bottle of the chest freezer. Very thick smell of yeast character in there compared to the previous two beers on the yeast.

Update 2/28/206
Final gravity on the 833 version was around 1.013 for an 8% alcohol beer. Final gravity on the 830 version was 1.016 for a 7.5% alcohol beer. Both taste like young doppelbock with my preference being towards the 833 version. The both need about 6 months to mature. I’ll carbonate these two, bottle them and put them in the closet until the end of 2016.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 22.0 IBUs 20.8 SRM 1.081 1.022 7.9 %
Actuals 1.046 1.01 4.7 %

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 61.54
Pilsner (2 Row) Ger 5 lbs 25.64
Caramunich Malt 2 lbs 10.26
Melanoiden Malt 4 oz 1.28
Special B Malt 4 oz 1.28

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

Mash

Step Temperature Time
Mash In 152°F 60 min

Schwarzbier American Monchshof

January 31st, 2016

So continuing on my German beer series as I work my way through this sack of Weyermann pilsner malt I purhcased. Reusing my WLP833 and WLP830 yeast cakes from the German pilsner on this rather bold Schwarzbier recipe. Schwarzbier is one of my most nostalgic brewing beers as it was one of the first I brewed and shared at a festival. Most Americans have never had it and are shocked by the dark beer with the smooth character. This one should be a rather agressive cousin of Monchshof which is probably the most popular version of the style you’ll find in the United States today.

The brew day went well with the exception of gravity coming in a little high at 1.054. Did have some pump trouble which led to some higher than expected mash temperatures temporarily which could be the primary cause for this high gravity. It’ll probably have a higher finishing gravity as well but should taste perfectly fine. If it finishes as dry as originally expected I’ll worry it’ll be a little warm on alcohol.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 90 min 26.9 IBUs 25.5 SRM 1.054 1.012 5.5 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Schwarzbier 8 B 1.046 - 1.052 1.01 - 1.016 20 - 30 17 - 30 2.5 - 3 4.4 - 5.4 %

Fermentables

Name Amount %
Munich I (Weyermann) 6 lbs 45.96
Pilsner (Weyermann) 6 lbs 45.96
Carafa II (Weyermann) 4 oz 1.91
Carafa III 4 oz 1.91
Caramel Malt - 60L (Briess) 4 oz 1.91
Chocolate (Briess) 2.88 oz 1.38
Pale Chocolate Malt 2 oz 0.96

Hops

Name Amount Time Use Form Alpha %
Magnum 0.6 oz 60 min Boil Pellet 14
Hersbrucker 0.25 oz 10 min Boil Pellet 2.8
Hersbrucker 0.5 oz 1 min Boil Pellet 2.8

Mash

Step Temperature Time
Mash In 150°F 75 min

Notes

the crystal will end up being caracrystal from Briess. 55L

German Pilsner

January 17th, 2016

I always love brewing lagers when it’s cold. Living in South Louisiana it just seems easier to manage lager fermentation when it’s cold and the beer will be ready in time to start the Summer. So…given that some of the 2016 Bayou State Circuit homebrew competitions are sporting German Pilsner I went with that one. I decided to do 10 gallons and vary the yeast. One will be the bock strain of WLP833 while the other will be WLP830 or simply “German Lager Yeast”. I chose to go with straight Magnum because in the past when brewing this sort of beer I got comments concerning the beer being too hoppy. I suspect this is due to judges being used to trying pilsners which were not fresh from shipping across the ocean. We’ll see! The grain bill was simply Weyermann Pilsner malt which is supposed to be great for this.

The brew day went fine although the gravity was coming in a little high so I adjusted with tap water. Pitched the yeast in the very yellow wort. Fermenting at about 50F. Hopefully it comes out great because the wort tasted very nice.

Following this I’ll be using the yeast for schwarzbier and finally doppelbock.

Update 2/6/2016
The WLP830 version ended up being the best pilsner I’ve ever brewed. Professional quality clear, crisp, refreshing and drinkable by the liter. Very delicate with a fine head. The WLP833 is also better than any other pilsner I’ve ever brewed before but just a tad less clear and not quite as spot on for pilsner as the WLP830. So next time I brew this beer it’ll be the WLP830 along with some other like WLP838 Southern German Lager for example.

Update 4/7/2016
So much to my disappointment this beer didn’t place with comments being it needed more bitterness. Scoring was 37 on the points scale which is a win and still the only 30+ pilsner score I ever received so I’m happy about that. Point of this update is next time add more hopping. Possibly a small late hop addition.(although topping up 10% with water probably dropped bitterness some also) It was also commented that the carbonation should’ve been higher for a pilsner. Perhaps that contributed to the lower perceived bitterness. Carbonation will be the next issue I tackle since my beer comes out the kegs perfectly carbonated by transferring via the beer gun appears to lose some of that. So this beer only needs a very minor recipe tweak and I need to tune my carbonation to bottling process.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
12 gal 90 min 35.6 IBUs 3.9 SRM 1.049 1.010 5.1 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
German Pils 5 D 1.044 - 1.05 1.008 - 1.013 22 - 40 2 - 5 2.5 - 3.2 4.4 - 5.2 %

Fermentables

Name Amount %
Pilsner (2 Row) Ger 25 lbs 100

Hops

Name Amount Time Use Form Alpha %
Magnum 2 oz 45 min Boil Pellet 12

Miscs

Name Amount Time Use Type
Lactic Acid 8.00 ml 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
German Bock Lager (WLP833) White Labs 73% 48°F - 55°F
German Lager (WLP830) White Labs 77% 50°F - 55°F

Mash

Step Temperature Time
Mash In 148°F 75 min

Thomas Hardy Ale Clone

January 5th, 2016

As part of an ongoing barrel project I’m brewing 5 gallons of Thomas Hardy ale. It’s a beer that’s been brewed professionally over the years and was originally brewed in honor of English writer Thomas Hardy. A giant barleywine that was one hell of a brew day let me tell you. It came out fine though and should be one gnarly monster of a beer especially after aging in a whiskey barrel.

I also ran a second runnings beer which I hopped with 2 ounces of EKG for 30 minutes and 1/4 ounce at flameout. With the help of DME it ended up in teh 1.072 range. So two giant beers on one brew day ain’t bad. That one won’t go in a barrel. It’ll just be a super ESB / mini-barleywine.

Update 1/9/2016
The big beer has finished fermentation at about 1.019 while the smaller beer has finished quite dry around 1.013. Both taste exactly like you’d expect young barleywine to taste; quite raw. They’ll be going in the barrel this weekend.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6.5 gal 180 min 61.9 IBUs 13.3 SRM 1.111 1.023 11.8 %
Actuals 1.046 1.01 4.7 %

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 18.5 lbs 59.2
Lager Malt 5 lbs 16
Wheat, Flaked 3 lbs 9.6
Caramel/Crystal Malt - 80L 1 lbs 3.2
Munich 20L (Briess) 8 oz 1.6
Extra Light Dry Extract 3.25 lbs 10.4

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 4 oz 90 min Boil Pellet 6
Styrian Goldings 1.5 oz 30 min Boil Pellet 5.4

Yeast

Name Lab Attenuation Temperature
Nottingham (-) Danstar 75% 57°F - 70°F

Mash

Step Temperature Time
Mash In 150°F 75 min
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