Bayou Beer

All about beer brewing and drinking in South Louisiana.

Fullers Golden Pride Version3 Clone

July 16th, 2017

So this shall be the conclusion of my Golden pride clone experiment.   I think this one should be pretty darn close with the exception of having to substitute Ariana hops for the Challenger.   Based on a conversation with LA Homebrew Chico I had an extremely long brew day.   I really boiled it harder than I usually would to try and enhance the aroma.   Chico is great.   Always drops random knowledge in conversation that makes a difference in your beers.   Dude has been brewing longer than me and does 3 times the brewing annually.   So when he talks I’m listening.    Anyhow,  buy your stuff from his place if you’re reading this.

The other versions of this beer were both too much crystal.   V1 was not authentic and didn’t taste like a Fuller’s type beer due to ingredients.   V2 was much better put 1lb of crystal in 23 lbs of total malt is apparently too much.   This version has the right color and aroma in the malt at .5 lbs of crystal in 23 and a long concentrating boil of about 3 hours.  so I have high hopes it’ll land just right on the malt profile and have a nice hop profile.   A little different due to the Ariana but I think it should mesh well in this beer.

7/16/2017

Brew day went great.   Looking at 1.092 original gravity.   Pitching yeast at 65F.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 45.3 IBUs 8.7 SRM 1.095 1.032 8.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
English Barleywine 17 D 1.08 - 1.12 1.018 - 1.03 35 - 70 8 - 22 1.6 - 2.6 8 - 12 %

Fermentables

Name Amount %
Pale Malt, Best (Simpsons) 22 lbs 97.78
Crystal, Light (Simpsons) 8 oz 2.22

Hops

Name Amount Time Use Form Alpha %
Ariana 2.5 oz 30 min Aroma Pellet 10.5
East Kent Goldings (EKG) 2 oz 30 min Aroma Pellet 5
Northdown 2 oz 30 min Aroma Pellet 8.5

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 14.00 g 60 min Mash Water Agent
Lactic Acid 8.00 ml 60 min Mash Water Agent

Yeast

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

Mash

Step Temperature Time
Mash In 154°F 75 min

Notes

The distilled water is actually 10 gallons of my Ascension parish well water. I need to add it to BeerSmith from my bayoubeer.com website.

American IPA Brewed with All Simpsons Malt

June 19th, 2017

So I have all this Simpson’s pale malt now.   I will brew this IPA and then I will brew a third run at the Fuller’s Golden pride in which I’ll reduce the Crystal by half again.

Used Brewer’s Friend to try and further rehabilitate my water since I got my report back from Ward labs.    My IPAs are always hit and miss.   They’re always pretty good but sometimes they’re phenomenal and win awards at Dixie Cup or Clash of the Carboys.   Generally the same recipe but now I’m paying closer attention to total oil content on hops as well as trying to remove water as a somewhat unknown.   The hop additions will be all whirlpool.   All that being said this beer is very much a new approach.

In addition to the recipe below I will be adding an ounce or two of Ariana hops which are said to add a big fruity note as a dry hop.

Update 6/22/2017

So I’m not going to trust my memory for hop inventory anymore.  Ended up having to sub out hops.   All whilrpool.  2 ounces each of Centennial, Mosaic and Citra.    Still going to stick with my dry hop plan.   Brew day went well overall.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 40.1 IBUs 7.2 SRM 1.058 1.011 6.1 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American IPA 21 A 1.056 - 1.07 1.008 - 1.014 40 - 70 6 - 14 2.4 - 2.9 5.5 - 7.5 %

Fermentables

Name Amount %
Pale Malt, Best (Simpsons) 12 lbs 96
Crystal, Light (Simpsons) 8 oz 4

Hops

Name Amount Time Use Form Alpha %
Galaxy 2 oz 10 min Aroma Pellet 14
Centennial 1 oz 60 min Aroma Pellet 10
Mosaic (HBC 369) 1 oz 10 min Aroma Pellet 12.3
Citra 2 oz 0 min Dry Hop Pellet 12

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 9.00 g 60 min Mash Water Agent
Lactic Acid 6.00 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 150°F 75 min

 

Fullers Golden Pride Barleywine Clone Version 2

May 26th, 2017

So here we go with the second round of cloning Fuller’s barleywine!   Not that I’d know if it’s right as I’ve never had it but this certainly should be closer than the first attempt.   That one was a damned good beer but has too dark a crystal, wrong brand of crystal, wrong yeast and missing Northdown hops.   Thanks to LA Homebrew ordering me what I needed I now have all the right stuff to make what the BJCP labels as a classic example of the English barleywine.

If you didn’t see the notes from my first attempt;  I emailed Fuller”s and one of their production brewers was kind enough to note what I needed to do in order to clone it.   So this beer should be very close.    The only exception is the hop schedule amounts which is more less a guess for me.   At least I know I have all the right hops!  I’ve never used hop stands so this will be new.  Fortunately Beersmith has a calculation for that.   Seems like a lot of hops!

Update 5/29/2017

So brew day went off very smooth.   I did end up with a hop substitution as I missed the fact I only had one ounce of Challenger.   Went with 1 of challenger, 2 of bramling cross, 2 of Northdown and 2 of EKG.   Went a little heavier on the hopping due to hitting about 1.10 on the original gravity which was high.   Wort came out beautiful and the whirlpool was a fantastic learning experience.   I don’t think I’ve been using the concept of whirlpooling right since I first learned about it from Jamil years back so I’m excited about that.   Pitched after cooled down to fermentation temp of 70F and it’s fermenting fine.

Update 6/14/2017

This looks a hell of a lot more like what I was targeting in terms of appearance so the lighter crystal certainly paid off.   One I get it clear I will compare it with pictures of Golden Pride.   I feel like it may still be a little dark so next time around I may only go 3/4 pound.    Flat and cloudy the beer tastes very nice.   Rich, flavorful with a distinct hoppiness that should turn in to something mellow and savory over time.   So far so good.

Update 6/19/2017

A very fine beer young and carbonated.   I still have enough malt to try again so I’m going to rebrew it with half the crystal and see where it comes out just for experiments sake.  But yeah this is a nice beer.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 43.6 IBUs 10.2 SRM 1.091 1.027 8.6 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
English Barleywine 17 D 1.08 - 1.12 1.018 - 1.03 35 - 70 8 - 22 1.6 - 2.6 8 - 12 %

Fermentables

Name Amount %
Pale Malt, Best (Simpsons) 20 lbs 95.24
Crystal, Light (Simpsons) 1 lbs 4.76

Hops

Name Amount Time Use Form Alpha %
Challenger 3 oz 30 min Aroma Pellet 7.5
East Kent Goldings (EKG) 2 oz 30 min Aroma Pellet 5
Northdown 2 oz 30 min Aroma Pellet 8.5

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 14.00 g 60 min Mash Water Agent
Calcium Chloride 2.00 g 60 min Mash Water Agent

Yeast

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

Mash

Step Temperature Time
Mash In 150°F 75 min

Notes

The distilled water is actually 10 gallons of my Ascension parish well water. I need to add it to BeerSmith from my bayoubeer.com website.

Back to Brewing

May 22nd, 2017

I’ve been working on taking the BJCP Written Exam in my time normally used for brewing beer.   So I haven’t brewed in a while and will do that this weekend.   However I do think I did quite well on the BJCP written exam.  During my preparation for the exam I created a study guide and uploaded it all to this website so other people can use it if they want.   There was not much material out there to help me so I felt the need to construct my own.

BJCP Written Exam Study Guide

I’m really glad that’s over.  For about a month or so I felt like my hobby was a real job.   I think I should easily get better than the 76 I need so I feel very relieved.

Up next to brew?   Re-brew of my Fuller’s Golden Pride brew day using the suggestions from the Fuller’s brewers!   Excited about this one!

Pound Town IPA

February 16th, 2017

So it’s time to brew for Zapp’s beerfest. I’ve decided to brew a beer with 5 pounds of hops per gallon. I have a newer hop called Ariana I want to try out. Supposedly it’s an excellent dry hop for big fruity aromas.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 45.6 IBUs 9.1 SRM 1.062 1.012 6.6 %

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) Bel 8 lbs 54.24
Munich Malt 5 lbs 33.9
Cara-Pils/Dextrine 1 lbs 6.78
Caramel/Crystal Malt - 40L 8 oz 3.39
Caramel/Crystal Malt - 60L 4 oz 1.69

Hops

Name Amount Time Use Form Alpha %
Centennial 2 oz 15 min Boil Pellet 10
Simcoe 4 oz 3 min Boil Pellet 13
Mosaic (HBC 369) 4 oz 0 min Boil Pellet 12.3
Ariana 2 oz 0 min Dry Hop Pellet 10.2

Miscs

Name Amount Time Use Type
Lactic Acid 8.00 ml 60 min Mash Water Agent
Calcium Chloride 7.00 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

Blonde Ale Before Halloween

October 14th, 2016

Trying to brew a simple blonde ale before Halloween because my wife decided to throw a party. Super simple based on Jamils but with Centennial because she likes Centennial.

Update 10/16/2016
Brew day went great. Beer looks beautiful and was fermenting well in less than 24 hours. I love just pitches 2 packs of Safale 04 since it’s a great yeast count and far less expensive than liquid yeast or starters. I did end up adding about a half pound of pilsner dry malt extract due to low efficiency. I tried out a thinner mash and went a little fast. It dropped efficiency.

Update 10/24/2016
Fermentation went extremely fast. Done in 2 days so left it on the yeast for 4 before crashing and fining with gelatin. Racked over on 21st and it was crystal clear. Started carbonating at 30 PSI for 3 days. It has a subtle hop fruitiness to it and just a slight honey sweetness. Should be a great beer for Michelle’s Halloween party where a bunch of non-craft drinkers will want to try something.

Update 11/2/2016
This ended up being a nice, refreshing beer. Everyone enjoyed it. Would brew again. Wouldn’t mind serving it with a few bottles of fruit lambic on the side to mix with it. Or just drink it tailgating.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 17.0 IBUs 3.6 SRM 1.044 1.010 4.4 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Blonde Ale 6 B 1.038 - 1.054 1.008 - 1.013 15 - 28 3 - 6 2.4 - 2.8 3.8 - 5.5 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 9 lbs 94.74
Caramel Malt - 10L (Briess) 8 oz 5.26

Hops

Name Amount Time Use Form Alpha %
Centennial 0.5 oz 60 min Boil Pellet 10

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 English Ale (S-04) DCL/Fermentis 73% 59°F - 75.2°F

Mash

Step Temperature Time
Mash In 150°F 75 min

American Pale Ale With Decoction

September 3rd, 2016

So I’m out of pale ale! I’ve been happy with what I’ve been brewing but time for a few tweaks as an experiment. Bruce Baker is always talking about a small decoction being awesome with his so I’ll try it with mine. Also going to just move the bittering addition back as a first wort hop. Oh and finally I’m using BestMaltz because the homebrew shop was out of Weyermann which I’d been using.

Update 9/5/2016

Well this has been one of those brew days. Started pouring raining during the run off. Had to fix the pump when the mash started. Had the hardest time getting the wort to run clear during the mash. Lots of stuck lines due to the grain getting clogged.(I’m guessing I need better stainless washers for the Blichmann screen) Just a total pain in the ass. Skipped that decoction just because enough was already problematic. I think all this is a combination of me not brewing for several months due to life as well as the total disarray of my brew room and garage due to the great flood which had us taking on my inlaws. The gravity came out high at 1.050 which shouldn’t be a problem and will likely help with the bitterness dude to the first wort hopping with the centennial.

Update 9/14/2016

Fermented out fine. Added dry hops once it was mostly done. 2 ounces of Amarillo and 2 ounces of Centennial which I believe is different from the recipe. That stayed for about 7 days. Transferred and carbonating. One note on this batch from the brew day: I forgot to add the crystal until the mash was about 80% done.

Update 10/10/2016

This beer is just wonderful to drink. To me it could use a little more residual sweetness but to anyone who loves a west coast pale ale this is it. Big hop aroma and huge hop flavor. Very resinous. Lots of pineapple, passion fruit, various shades of citrus. Just enough maltiness to support. I sent it to Dixie Cup so maybe I’ll get lucky and win something in the pale ale gauntlet.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 44.3 IBUs 9.0 SRM 1.046 1.011 4.5 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Pale Ale 18 B 1.045 - 1.06 1.01 - 1.015 30 - 50 5 - 10 2.3 - 3 4.5 - 6.2 %

Fermentables

Name Amount %
Pilsen (BestMälz) 7 lbs 66.27
Munich (BestMälz) 3 lbs 28.4
Caramel/Crystal Malt - 20L 3 oz 1.78
Caramel/Crystal Malt - 40L 3 oz 1.78
Special B Malt 3 oz 1.78

Hops

Name Amount Time Use Form Alpha %
Centennial 1 oz 60 min First Wort Pellet 10
Amarillo 1 oz 1 min Boil Pellet 9.2
Centennial 1 oz 1 min Boil Pellet 10
Mosaic (HBC 369) 1 oz 1 min Boil Pellet 12.3
Citra 2 oz 0 min Dry Hop Pellet 12

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 154°F 60 min

Notes

Doing a hop stand at 160ish for 15 minutes. Adding the bittering hops as a first wort hop addition.

German Pilsner 1.5 Gallon Attempt A

May 14th, 2016

So this will be my first go at brewing 1.5 gallon batches of beer. Lately I’ve had an interesting go of it with brewing beers I’ve not perfected yet. American stout and American porter came out mediocre at best. I straight dumped about 8 gallons of the stout because to me it was undrinkable. My 10 gallons of German pilsner were very nice and a great lager but I want world class. I mean hell who wants to drink 8 gallons of great lager when you want great German pilsner? So I’m going to try my hand at small batches. It’ll allow me to do induction brewing in my beer room with air conditioning. It’ll allow me to take up less room and not have to waste so much if it doesn’t end up well. Most importantly it’ll allow me quick turnover to perfect some of these recipes that require very honed in recipes and practices.

So I’d already built a small mash tun for single infusion brewing. It’s a 5 gallon water cooler. I purchased a 5 gallon induction ready pot off Amazon. Also picked up a 1800 watt induction cook top on Amazon. I already had a couple of 3 gallon better bottles I purchased a few years back to small brew lager batches. I think this small scale will give me good feedback on new recipes. It’ll also allow me to brew in the air conditioning and do it quickly. Time is always tight with kids.

This will be German pilsner rebrew of the recipe I brewed a few months back. Feedback from 2 different judging sessions was scattered at best. From what I can tell it needed improvement in two places. 1. It wasn’t bitter enough or hoppy enough. So Going to give it late hops and a bit more bitterness. 2. Improve maltiness yet make it dry. So adding a tad of melanoidin malt. Also going to make it a bit more carbonated to impress dryness since the last beer was dry enough as far as gravity was concerned.

Update 5/17/2016

So the brew day went very smooth in terms of process. I did have a few issues in regards to volume. The volume ended up a little low due to my Beersmith equipment profile being off in the calculations. The beer will be pretty close in it’s original gravity at 1.05 but I’ll be lucky to end up with a gallon. I suppose I didn’t think about the loss to trub and the boil off not being linear things when scaling down to a 1.5 gallon batch. So we’ll see how this guy ends up but I’ve already concocted the Attempt B to try again.

All in all it was a lot of fun to brew in the air conditioning with the control of the electric cook tops and the small size, weight and cost. I ordered a 1.5 gallon Torpedo keg from Morebeer.com and am looking forward to trying that out. Hoping to end up with a stack of 4 of those kegs in my kegerator along side 3 regular rotating beers so that I can experiment without having to waste or choking down a bad beer.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
1.8 gal 60 min 38.8 IBUs 4.8 SRM 1.045 1.009 4.8 %

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 3 lbs 96
Melanoidin (Weyermann) 2 oz 4

Hops

Name Amount Time Use Form Alpha %
Hallertauer Hersbrucker 0.55 oz 60 min Boil Pellet 6
Hallertauer 0.13 oz 0 min Aroma Pellet 4.8

Miscs

Name Amount Time Use Type
Lactic Acid 4.00 ml 60 min Mash Water Agent
Calcium Chloride 2.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 2.00 g 60 min Mash Water Agent

Yeast

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

Mash

Step Temperature Time
Mash In 150°F 75 min

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 %

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

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

Bayou Beer

All about beer brewing and drinking in South Louisiana.

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