Bayou Beer

All about beer brewing and drinking in South Louisiana.

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.

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 1/9/2015
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

American Pale Ale With Challenger

January 2nd, 2016

So I have some challenger I’ve been needing to use and I’m running out of my American hop stockpile I’ve been working on for the past year. Before I can justify ordering a giant round of wholesale hops I need to burn through it. So try some things out. How about Simcoe and Challenger? We’ll see how it comes out. Going to try a little more crystal than I typically use because I’ve read that Challenger can be a little sharp. Simcoe can also be a bit aggressive to me so I think more sweetness won’t hurt. The brew day went well with the gravity being more like 1.048.

2/4/2016 Update
This beer ended up being ok at best. Ironically the BeerXML plugin for my site won’t show the recipe for some unknown reason. Probably because the plugin knows that the beer wasn’t great. The hop flavor and aroma just isn’t smooth. It’s pretty harsh and the bitter probably isn’t very pleasant either.(I have to speculate due to being mostly bitter insensitive) I drink it but don’t love it. May dump it if I run out of kegerator space soon. Currently have 5 full, 2 in the works and want to brew some more. So something has to go!

American Pale Ale

November 29th, 2015

Wow it’s been probably the longest drought between brews I’ve had in a while. I did brew a barleywine last month in the event I forget to post it. Just haven’t had the time to do anything since September. I have been doing beer related things such as judging and trying to figure out how to adjust my beers based on scoresheet feedback from the last few competitions I participated in. The desire to try some IPA/pale ale hopping theories combined with running out of beer got me out of my rut.

  1. All hopping additions were done with the flame off at 215F or below as it dropped. Basic issue I’m trying to address is reduced astringency I believe is due to boiling hops and taking too long to reduce temperature. I’d also like improved hop aroma although my procedures to date have been aromatic enough.
  2. Reduced lactic acid additions based on new understanding of using acid to adjust Ph.
  3. Dry hop added as soon as the airlock starts bubbling based on Sierra Nevada notes on the effects of fermentation on dry hop.
  4. Note. Trashcan beer. Meaning the grain bill changed a bit due to not having things around the house I thought I did.
  5. Volume was low and 1.047 was a little lower than intended gravity. I keep forgetting to adjust Beersmith for my efficiency to volume ratio on calculations.

Update 12/1/2015
Fermentation going well. Added the dry hop of Amarillo today. Went ahead and added 2 ounces of Columbus because I was reading brulosopher and make a decision to up my dry hop.

Update 12/3/2015
Gravity finished at 1.01. Pretty darn dry. Tastes great. Cold crashing today.
Update 12/6/2015
Racked to keg and fined with gelatin for the first time ever today. Felt strange adding gelatin to a beer but appears to work. Lots of pine, onion, tropical fruit in this beer aroma/flavor hop profile. Should bee a great brew when its carbonated.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
4.7 gal 60 min 45.3 IBUs 7.7 SRM 1.047 SG 1.013 SG 4.5 %

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 %
Pale Malt (2 Row) US 4.25 lbs 45.95
Pale Malt, Maris Otter 3.75 lbs 40.54
Munich Malt - 20L 8 oz 5.41
Aromatic Malt 4 oz 2.7
Caramel/Crystal Malt - 20L 4 oz 2.7
Caramunich II (Weyermann) 4 oz 2.7

Hops

Name Amount Time Use Form Alpha %
Simcoe 1 oz 10 min Boil Pellet 13
Amarillo 1 oz 7 min Boil Pellet 9.2
Simcoe 1 oz 5 min Boil Pellet 13
Amarillo 1 oz 3 min Boil Pellet 9.2
Simcoe 1 oz 1 min Boil Pellet 13
Simcoe 1 oz 0 min Dry Hop Pellet 13

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
Gypsum (Calcium Sulfate) 5.00 g 60 min Mash Water Agent

Mash

Step Temperature Time
Mash In 154°F 75 min

Twelve Dazed Version Two

October 9th, 2015

The original brew of Twelve Dazed was extremely boozy. It hasn’t done well in competitions and I think that’s why. So this version is tweaked some in leaving out the sucrose and it’s much better this way. At the time of writing this I have 5 gallons on tap and it’s quite nice. Very toasty, bready, cocoa and chocolate from a malt standpoint. Very spicy, lemony and black currant like from a hop perspective. We brewed this beer as a barrel experiment so the other 5 gallons is in a LA1 whiskey barrel at a fellow brewers house. Really looking forward to getting that one carbed up.

Update 2/4/2016
This version is amazing. The barrel and non-barrel versions are both incredibly complex and savory beers. This beer is ideal for a whiskey barrel and it really melds together well. I bottled it up, taped it up and put most of it in a safe corner of the house until around Christmas.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11 gal 120 min 58.2 IBUs 18.1 SRM 1.104 1.030 9.9 %
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 23 lbs 51.11
Melanoiden Malt 4 lbs 8.89
Rye, Flaked 4 lbs 8.89
Vienna Malt 4 lbs 8.89
Caramel/Crystal Malt - 80L 2 lbs 4.44
Victory Malt 2 lbs 4.44
Caramel/Crystal Malt - 60L 1 lbs 2.22
Extra Light Dry Extract 5 lbs 11.11

Hops

Name Amount Time Use Form Alpha %
Magnum 3.5 oz 60 min Boil Pellet 12
Bramling Cross 2 oz 30 min Boil Pellet 6
Bramling Cross 2 oz 0 min Aroma Pellet 6

Yeast

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

Mash

Step Temperature Time
Mash In 145°F 75 min
Mashout 170°F 40 min

Notes

Used a Scottish Export as a giant yeast starter. Split the cake between the two fermenters.

Gordon Knight Clone Type Beer

August 20th, 2015

I love the Oskar Blues G’Knight beer. It’s been one of my favorites lately. I’ve never brewed an Imperial Red / Red IPA / Whatever it is. I sure as Hell love drinking them. So based off of the Can You Brew It podcasts and some of my own observations I’ve developed a recipe.

Update 9/4/2015
Brew day went fine. Efficiency was low so I added some DME and ended up about 1.077ish. This beer is extremely hoppy with the 6 ounce charge in the last few minutes. I am extremely interested to see how this turns out. I have a feeling it’ll be the type of beer that’ll take a month to get right after kegging.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 90 min 67.9 IBUs 11.7 SRM 1.079 1.013 8.7 %
Actuals 1.046 1.01 4.7 %

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 13 lbs 70.27
Munich Malt 3 lbs 16.22
Rye, Flaked 1 lbs 5.41
Caramel/Crystal Malt - 40L 12 oz 4.05
Caramel/Crystal Malt - 60L 8 oz 2.7
Amber Malt 4 oz 1.35

Hops

Name Amount Time Use Form Alpha %
Magnum 1 oz 60 min Boil Pellet 14
Columbus (Tomahawk) 4 oz 5 min Boil Pellet 14
Amarillo Gold 1 oz 0 min Aroma Pellet 8.5
Simcoe 1 oz 0 min Aroma Pellet 13
Amarillo Gold 1 oz 5 days Dry Hop Pellet 8.5

Miscs

Name Amount Time Use Type
Lactic Acid 18.00 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

Yeast

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

Mash

Step Temperature Time
Mash In 148°F 75 min

Recipe is here but my plugin stopped working on this file. Boo! Will need to fix.

German Hefeweizen for 2015 Oktoberfest

August 19th, 2015

I always really look forward to Oktoberfest. This year I’ll be brewing a Hefeweizen I’ve brewed in the past. It won medals and was really pleasant. The only change is that LA Homebrew is out of the common Gigayeast, Wyeast and White Labs versions of the hefe strains so I’m going to try the Safbrew Wheat yeast out. Brew day will be August 20.

Given feedback from my latest competition endeavors I’ll adjust the crush on the mill because I’m worried I’m over-crushing a tad. Also will re-evaluate the PH. Feedback was noted astringency. Given the new house has different water it’s not a surprise. I’d also tried a finer crush on the last few beers tinkering with efficiency.

So brew day went well and gravity was around 1.050. The grain bill ended up getting a little interesting due to a small issue at the homebrew shop. On the pilsner it ended up being 1/3 pilsner, 1/3 2-row and 1/3 Heidelberg. In the event this is the best weizen ever I need to know that. I went bigger than typical on the lactic acid trying to keep down astringency due to PH issues.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
12 gal 90 min 12.7 IBUs 4.0 SRM 1.051 1.014 4.8 %
Actuals 1.046 1.01 4.7 %

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
Safbrew Wheat (WB-06) DCL/Fermentis 68% 59°F - 75°F

Mash

Step Temperature Time
Mash In 150°F 75 min

Benadict Arnold Stout Rebrew for 2015

August 3rd, 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!

Brewday was Thursday August 6th as I start my new attempt at Thursday night brew nights to get me back to a regular brew schedule of twice a month. Everything went fine and I think it’ll be an ideal way to do this from now on as opposed to trying to fit it in to the weekend. Original gravity was 1.054. I cooled it overnight and pitched dry yeast. Gave it a few hours then hit it with oxygen.

Kegged 8/20/2015

Beer tastes great. I ended up adding 2 light toast American oak staves to one of the kegs. Didn’t sanitize them(whoops). However I added them to the cold beer, it’s 6.5%ABV and I’ll probably give it 2 ounces of a homemade bourbon a co-worker gave me. So I’m not too worried about bacteria given the alcohol and temperature. But now I have a Bourbon Barrel Milk Stout that should be great for the holidays. Had a flat pint of the beer and wanted another so I’m excited!

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.

Update:
This beer didn’t place in competition with the primary complaint being the Rye was hard to find. I’ll probably brew it again sometime with more rye. I think I’ll switch the hop to something like Cascade next time as well. Score and comments were overall very positive it just didn’t impress enough to get in the top 3.

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 1.011 5.1 %
Actuals 1.046 1.01 4.7 %

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

Mash

Step Temperature Time
Mash In 152°F 75 min
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