Bayou Beer

All about beer brewing and drinking in South Louisiana.

Marzen 2017 – Gordon Biersch Sorta

August 12th, 2017

So we’re brewing Oktoberfest/Marzen.   Probably one of my absolute favorite beers that I’ve never brewed exceptional.    So I’ve really put some work in to this one.  My past attempts were always too high on toasted maltiness and not smooth enough.   The malt complexity was also never there.   So I am trying a few things today.  1.  Adding some purified water to drop my 174ppm sodium down under 100.   I’ve always thought too much sodium simplifies the maltiness of beer.   2.   Perform a single decoction to enhance melanoidin richness.  3.  Using a recipe that doesn’t call for so much Munich 20 or higher.  It should be on the bottom end of the Marzen spectrum rather than the middle which is what I typically brewed in the past and didn’t like.

This is sorta the recipe because come brew day I realize my Hallertau is only 2.5% AA so I had some Saaz to balance that.  And lengthen the hop boil to 90 minutes.

Lagers as it turns out are my favorite sort of beer.   With the exception of doing a doppelbock well in the past I’ve yet to brew one that’ll win at competitions.   35-39 pretty consistently but nothing with that extra special something yet.   Here’s hoping this year is the year I get it right.   We shall see.

Update 8/13/2017

Brew day went well. The decoction wasn’t near the trouble I thought it’d be with what I’ve read. Gravity came in high though and some equipment problems with a clogged pump near the boiling point made the boil a little strange. All in all the beer should come out fine. Some how, some way some old hops ended up in the beer so I’m worried about off flavors but we’ll see. Wort smells great, tastes great so cooling to pitching temperature overnight, re-racking off settled trub and pitching in the morning.

I’ve read some brulosophy and other experiments that say people can’t detect the decoction. I’m amazed at that given the aroma of the boiling decoction. It was strongly aromatic. I start to wonder about some of those experiments. They almost always seem to point at people being unable to detect anything about a beer in a triangle test unless it’s blatantly obvious. I wonder if the very nature of triangle tests throws people off enough that they can’t perform?

Update 9/5/2017
Original gravity which I forgot to note was 1.063. Final gravity was around 1.015 which although slightly high for style is expected because of the high original gravity. It’s quite malty and bready in the nose and in the flavor. Very complex. The hops are enough to balance the beer but I had preconceived notions of it being sweet so I think I find it sweet. It’s not yet carbonated to style so I need to give it more time before judging. However the beer is very good. The yeast character, the nose, the rich malt character. Gonna be a great drinking beer for the Fall months.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11 gal 60 min 20.1 IBUs 7.9 SRM 1.057 1.014 5.6 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Marzen 6 A 1.054 - 1.06 1.01 - 1.014 18 - 24 8 - 17 2.5 - 3 5.8 - 6.3 %

Fermentables

Name Amount %
Pilsner (Weyermann) 13 lbs 55.08
Munich (BestMälz) 10 lbs 42.37
Caramunich I (Weyermann) 9.6 oz 2.54

Hops

Name Amount Time Use Form Alpha %
Hallertauer Mittelfrueh 2 oz 90 min Boil Pellet 2.6
Saaz 1.5 oz 90 min Boil Pellet 3
Hallertauer Mittelfrueh 1 oz 10 min Boil Pellet 4

Miscs

Name Amount Time Use Type
Calcium Chloride 9.00 g 60 min Mash Water Agent
Lactic Acid 8.00 ml 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 6.00 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
Protein Rest 122°F 35 min
Saccharification 154°F 45 min
Mash Out 168°F 10 min

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 whirlpool.  2 ounces each of Centennial, Mosaic and Citra.    Still going to stick with my dry hop plan.   Brew day went well overall.

Update 8/5/2017

This beer got overall “meh” marks at the Clash of the Carboys.   33 isn’t terrible.  I would agree with that to a degree.   Don’t care for Arianna.   Wish I’d added some Simcoe.  But the beer was nice and the keg did float.    It did score better as a New England IPA which is what I would call it based on how it tasted compared to other NEIPA I’ve had.   That wasn’t intentional here and likely had to do with the hopping schedule which will be noted if I want to brew that in the future.   I am interested to see the judging notes.

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.

Cascade First Wort Hop Pale Ale

April 7th, 2017

So I ordered whole leaf hops to use in a  Randall for Zapp’s beerfest.  I forgot to pick up the hops and my buddy forgot to bring the Randall!   Talk about not meant to be!  So while I’m waiting for the sack of Simpson’s pale malt and Simpson’s caramel malt that LA Homebrew is ordering for me, I’m going to make a beer out of the 3 ounces of hops I have.

Minor edit to the recipe.  I’m mashing at 154F.

Brew Day 4/9/2017

Brew day went very well.   Efficiency was quite high as the beer was around 1.062.   Efficiency has always been an issue of mine that I’ve not quite figured out.   Lately I’ve been attempting to use a continuous sparge in an effort to reduce labor and raise efficiency.   For me it seems like I can set it and forget it and get better results.  But those results may cause me to re calibrate how I calculate.

The first wort hopping was quite lovely on the mash.  The beer smelled extremely good.   A nice low, rich, citrus character from the cascade hops.    It was great and I was thinking man I’m going to use whole leaf hops more often.   HOWEVER, the boil was another story.  When I added whole leaf hops at flame out and started the whirlpool they clogged up everything.   The hops swell back to their original mass and just cause all sorts of issues.   Depending on how well this beer comes out I may or may not use them in the boil again.  Total pain.

The aroma though of the mash.   It was extremely complex with the hops being added.  Reminded me very much of that background aroma you get in beers like Dale’s pale ale.   I very much look forward to tasting and smelling the results of this brew.

Update 5/27/2017

Just a very smooth and great beer to drink.   The first wort hopping certainly adds to the hop flavor complexity for me.   It’s just a deeper, more savory sensation this way.   Great daily drinking beer.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 36.3 IBUs 7.0 SRM 1.050 1.010 5.3 %

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) UK 8 lbs 74.42
Munich Malt - 10L 2 lbs 18.6
Caramel/Crystal Malt - 20L 12 oz 6.98

Hops

Name Amount Time Use Form Alpha %
Cascade 2 oz 60 min First Wort Leaf 5.5
Cascade 1 oz 60 min Aroma Pellet 5.5
Citra 1 oz 0 min Aroma Pellet 12

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 7.00 g 60 min Mash Water Agent
Calcium Chloride 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 150°F 75 min

Fuller’s Golden Pride Barleywine Clone

March 1st, 2017

So I’ve been studying for the BJCP written exam and Fuller’s Golden Pride is the example I’ve often seen for English barleywine.   Apparently you can’t buy it in the United States.   Also it doesn’t appear to be often done by homebrewers.  So using a variation of the recipes I found on a BYO interview from 2011 with the Griffin Brewery people, I’ve come up with the following.  Now the hopping is slightly different because I can’t buy Northdown around here but it should get the essence of this beer I’ve never had based on the information available.

If the mash is still producing a great deal of gravity after I run off the wort for this beer I will go all parti-gyle and create a second beer using what’s left and some EKG/Bramling Cross hops I have.

Update 3/5/2017

Brew day went fine.   I managed to end up on gravity with the golden pride beer.  Smells and tastes great.   I ended up producing a second runnings beer that’s basically a best bitter at 1.042.   It’ll probably be a bit on the “extra bitter” side due to volume being a bit of an issue.  It’s probably 4 gallons and I calculated 5.

Update 4/5/2017

So this is a very good beer at first taste.  Fairly light flavor in comparison to the barleywines I’ve been brewing but it matches the recipe.   From my experience with barleywine brewing, they seem light at first but develop complexity over 6 months.    The color is too dark for the pictures I’ve seen of Golden pride but that’s ok because I suspected it would be so after hearing back from the Fuller’s brewers who were kind enough to reply to a letter I sent them concerning homebrewing this beer.   Fuller’s has some excellent customer service!  Here are the notes I got back from the brewer:

Your recipe is definitely in the ballpark so only a few small tweaks required! The Crystal Light malt we use is closer to 100 EBC and never from Bairds- usually Simpsons. For the hopping regime we add all aroma hops at the end of the boil before we then go on to a 30 min whirlpool rest.  Challenger and Goldings are correct but we also use the beautiful Northdown hop (6%AA)- each 33% split of the total late addition.

Man talk about great help coming from their production brewers.   So I will re-brew this beer later on as soon as I either have LA Homebrew order me some Simpsons stuff or order it online.

Update 4/16/2017

Beer tastes great.  I feel like it would be “Fuller’s Amber Pride” if it were to go to market so the comments from Fuller’s brewer were spot on.   But the beer is excellent in taste so I’m happy with the brew.  It needs age to develop but basically tastes like a very strong ESB with lots of English flavor.  Looking forward to brewing the next version when I get my Simpson’s ingredients from LA Homebrew.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 45.2 IBUs 11.6 SRM 1.085 1.025 8.0 %

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 Ale Malt (Bairds) 20 lbs 95.24
Caramel/Crystal Malt - 75 (Bairds) 1 lbs 4.76

Hops

Name Amount Time Use Form Alpha %
Target 1.5 oz 60 min Boil Pellet 11
Challenger 0.5 oz 15 min Boil Pellet 7.5
East Kent Goldings (EKG) 0.5 oz 5 min Boil Pellet 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.

 

 

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

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.

Marzen 2016 Oktoberfest!

June 26th, 2016

I already can’t wait for the Fall! One week in to Summer and I’ve had enough! So in the spirit of getting ready for Fall I brewed up a nice Marzen today. It’ll be on the pale side for this style but in the past I didn’t enjoy those which had Crystal or Melanoidin malts. I thought about doing a decoction but didn’t think I’d have the time today.

June 26 Update:
Brew day went perfectly fine. The gravity ended up high at about 1.061. I guess we’ll see how it ends up! Going to pitch WLP830 from my previous small batch lager. I have more than enough for 10 gallons.
July 4, 2016 Update
Visible fermentation has stopped almost completely. The final gravity is currently around 1.017 which is a little high for style. It’s bitter enough though which holds up to it. After about a week I brought the temperature up closer to 65F for a few days. Going to leave it in the 50’s for a few more days before bringing it down to 40F. Hopefully it’ll dry out a tad more but either way it’ll be very drinkable. Has a nice herbal lemon hop thing going on to support the soft bready aromas you expect out of this beer.

July 25, 2016
This beer is really wonderful. A nice high carbonation gives the impression of dryness appropriate to this style. Bready, toasty with a nice rich maltiness that doesn’t hit sweet. It’s color is a little too golden for the oktoberfest style but who cares. Call it a festbier if you like! Will easily drink all 10 gallons. Will rebrew and add a decoction to gauge effects.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11 gal 90 min 23.8 IBUs 6.6 SRM 1.057 1.012 5.8 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Marzen 6 A 1.054 - 1.06 1.01 - 1.014 18 - 24 8 - 17 2.5 - 3 5.8 - 6.3 %

Fermentables

Name Amount %
Pilsner (Weyermann) 15 lbs 55.56
Munich (BestMälz) 7 lbs 25.93
Vienna (BestMälz) 5 lbs 18.52

Hops

Name Amount Time Use Form Alpha %
Magnum 1 oz 70 min Boil Pellet 13
Hallertauer Hersbrucker 1 oz 15 min Boil Pellet 2

Yeast

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

Mash

Step Temperature Time
Saccharification 152°F 60 min
Mash Out 168°F 10 min

May American IPA

May 24th, 2016

Brewing up a small IPA / Big pale ale. Hopefully going to be a great drinker. The last one I brewed with 50/50 munich/pilsner was decent but not great. Brew day went fine with around a 1.058 OG. Had a short boil so we’ll see if the whole DMS thing comes to fruition. I doubt it with this beer.

Update July 4, 2016
Although this beer came out great I didn’t get near the hop aroma I want out of an IPA. So research research research and I came upon an article from BYO on hop aroma. Well I realized I’d been creeping my dry hop additions up further because of an article I read in Zymurgy concerning Sierra Nevada adding dry hops during fermentation to get more fruitiness and less grassy. Pro brewer advice from a few notable breweries(Vinnie Cilurzo at Russian River) in the BYO article seem to indicate that you lose a lot of oil that way and can in fact hurt your aroma.

So the beer is half gone and I enjoy it. So I bottled a few and now I’ll be dropping some dry hop in to the keg. I figure 1 ounce of Citra for roughly 2.5 gallons should do fine. Using these tea balls I have hanging around should keep them from stopping up the out on the keg. Will update this again around July 15th!

The BYO article was “Advanced Dry Hopping”. Google it. I don’t link to outside sources because they tend to go away over time.

Update 7/5/2016
So I went ahead and dropped a tea ball with one ounce of Citra in my Hippidy Hoppidy rebrew from a couple of months back. The beer was just meh on hops likely due to the same reasons posted above. Well give it roughly 24 hours and the beer is much better and now something I like to drink. The Citra is very pronounced in the aroma and the front of the flavor. It smooths out in to that hop flavor that was there from the late boil additions pretty nicely as a transition. That beer like this IPA exhibited little hop aroma despite getting a nice charge of dry hop and knockout hops. I’m currently convinced a post gelatin fining addition is necessary to produce maximum aroma and flavor. I added the one ounce to the Citra IPA and we’ll see what it’s like in a few days.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 30 min 57.1 IBUs 9.4 SRM 1.058 1.015 5.6 %

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 %
Pilsner (2 Row) Ger 7 lbs 58.95
Munich 10L (Briess) 3 lbs 25.26
Carapils (Briess) 8 oz 4.21
Caramel/Crystal Malt - 20L 2 oz 1.05
Caramel/Crystal Malt - 80L 2 oz 1.05
Special B Malt 2 oz 1.05
DME Golden Light (Briess) 1 lbs 8.42

Hops

Name Amount Time Use Form Alpha %
Galaxy 1 oz 30 min Boil Pellet 15.2
Centennial 2 oz 5 min Boil Pellet 10
Amarillo 2 oz 3 min Boil Pellet 9.2
Amarillo 2 oz 0 min Dry Hop Pellet 9.2
Centennial 2 oz 0 min Dry Hop Pellet 10
Simcoe 1 oz 0 min Dry Hop Pellet 13

Miscs

Name Amount Time Use Type
Lactic Acid 8.00 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

Mash

Step Temperature Time
Mash In 153°F 75 min

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