Bayou Beer

All about beer brewing and drinking in South Louisiana.

American Brown Ale with Amarillo

December 14th, 2012

So this should be interesting. I have a pound of Amarillo to use and a lot of American pale malt. Strike water is targeting 152F so infuse with 16 quarts of 165F water. Modify 6 gallons of water with 3/4 teaspoon gypsum. 1/3 teaspoon calcium chloride. Put 4 of that in the mash. Acidify the water first with lactic acid.

How it Went:

So the Mash hit appropriately on temperature. I decided to try batch sparging this time anticipating I’d get about the same efficiency at close to 70%. It was a far quicker process than my typical continuous technique and ran off the exact 1.04 pre-boil gravity. I was shocked really at how well it went. My boil went not quite right and the post boil gravity was 1.046 which I’m a little puzzled about. Fermentation took off extremely well and there was a nice 2 inch layer of yeast in less than 12 hours. I anticipate this being a nice beer.

I will likely stick with the batch sparge. It’s just too easy and gives the same results on my current equipment.

Tasting Notes From 12/26/2012:

Indeed it’s a very good beer. Good head retention, good aroma with some hops and some chocolate coming through. A bit nutty and chocolate in the taste. Body is medium and the finish is just barely a little astringent. It should smooth out to be very nice in about a month. The Amarillo hop is very nice in this beer. You just get that hint of citrus as a third or fourth flavor in this beer. It’s very subtle but makes this beer more complex and probably one that’ll score high in competition this year.

Tasting Notes From 1/3/2012:

The beer is still astringent. It lingers. I get almost a pineapple and then astringency. It’s annoying because other than that slightly too assertive character the beer is very good. Going to keep noting hoping to document the time for it to smooth out. I suspect I didn’t have enough sweetness to balance as a piece of chocolate made the astringency disappear completely. I believe I may up the crystal some next time.

Tasting Notes From 1/14/2012

Some time has done the hops well with this beer. Indeed it did smooth out completely and tastes very nice now. The finish on Amarillo hops is initially pine/pineapple like biting thing that smooths out more in to a nice citrus character. Perhaps in moer moderation next time.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6 gal	60 min

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American Brown Ale	10 10C	1.045 - 1.06	1.01 - 1.016	20 - 40	18 - 35	0 - 0	4.3 - 6.2 %

Fermentables

Name	Amount	%
Pale Malt (2 Row) US	11 lbs	88
Caramel/Crystal Malt - 40L	0.5 lbs	4
Chocolate Malt	0.5 lbs	4
Caramel/Crystal Malt - 60L	0.25 lbs	2
Caraamber	0.25 lbs	2

Hops

Name	Amount	Time	Use	Form	Alpha %
Amarillo Gold	1.75 oz	0 min	Boil		8.5
Amarillo Gold	1 oz	15 min	Boil		8.5
Magnum	0.75 oz	60 min	Boil	Pellet	14

Yeast

Name	Lab	Attenuation	Temperature
California Ale V (WLP051)	White Labs	73%	150.8°F - 158°F

Notes

biscuit malt is actually 3 oz caraamber and 1 ounce melanoidin. ferment at 66F. Strike water is targeting 152F so infuse with 16 quarts of 165F water. Modify 6 gallons of water with 3/4 teaspoon gypsum. 1/3 teaspoon calcium chloride. Put 4 of that in the mash. Acidify the water first with lactic acid.

Download

Download this recipe's BeerXML file

Name: Dirty Brown American Ale
Description: bjs uit malt is actually 3 oz caraamber and 1 ounce melanoidin. water modification same as last ipa. ferment at 66F.
Post Boil Volume: 6.00
Pre Boil Volume: 7.00
Mash Time: 60.00
Boil Time: 60.00
Desired Original Gravity: 1.05
Desired Final Gravity: 1.01
Calculated Likely ABV% Based on Specified Gravities: 5.260
Users Targeted ABV%: 5.000
Desired CO2 Volumes: 2
Anticipated Brewhouse Efficiency: 68
Likely Original Gravity at 6.00 Based on Grains and Efficiency: @ 68% = 304 GU = 1.051

Grain: Pale Malt (2 Row) US qty:11
Grain: Caramel/Crystal Malt – 40L qty:0.5
Grain: Caramel/Crystal Malt – 60L qty:0.25
Grain: Chocolate Malt qty:0.5
Grain: Caraamber qty:0.25

Hop : Magnum qty:0.75 at:60 mins. AA=14.00
Hop : Amarillo Gold qty:1 at:15 mins. AA=8.50
Hop : Amarillo Gold qty:1.75 at:0 mins. AA=8.50

Yeast: California Ale V qty:2 Max temp: 70.0 Min temp: 66.0

Style Name: American Brown Ale (American Ale)
Dirty Brown American Ale Pocket Brewer XML Code»

Dirty Brown American Ale BeerXML Code»

<?xml version=”1.0″ encoding=”utf-16″?>
<RecipeClass>
<BREWER>Pocket Brewer</BREWER>
<Type>All Grain</Type>
<VERSION>1</VERSION>
<OriginalGravity>1.05</OriginalGravity>
<OriginalGravityImportExport>1.05</OriginalGravityImportExport>
<FinalGravityImportExport>1.01</FinalGravityImportExport>
<FinalGravity>1.01</FinalGravity>
<BatchSize>6</BatchSize>
<BatchSizeImportExport>6</BatchSizeImportExport>
<BoilVolumeSize>7</BoilVolumeSize>
<BoilVolumeSizeImportExport>7</BoilVolumeSizeImportExport>
<CO2Volumes>2</CO2Volumes>
<BoilTime>60</BoilTime>
<MashTime>60</MashTime>
<TargetABV>5</TargetABV>
<BrewHouseEfficiency>68</BrewHouseEfficiency>
<Name>Dirty Brown American Ale</Name>
<Style />
<Description>bjs uit malt is actually 3 oz caraamber and 1 ounce melanoidin. water modification same as last ipa. ferment at 66F.</Description>
<StyleIdExact>10C</StyleIdExact>
<StyleIdGeneral>10</StyleIdGeneral>
<Yeasts>
<YeastAdditionClass>
<Quantity>2</Quantity>
<Name>California Ale V</Name>
<ProductID>WLP051</ProductID>
</YeastAdditionClass>
</Yeasts>
<Hops>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>German Hallertauer hybrid, widely used in Germany</NOTES>
<QuantityIO>0.75</QuantityIO>
<Quantity>0.75</Quantity>
<QuantityText>0.75</QuantityText>
<Alpha>14.00</Alpha>
<AlphaText>14.00</AlphaText>
<TinsethIBUS>30</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>60</TimeInMinutes>
<TimeInMinutesText>60</TimeInMinutesText>
<Name>Magnum</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Unknown origin, but character similar to Cascade.</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>8.50</Alpha>
<AlphaText>8.50</AlphaText>
<TinsethIBUS>12</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>15</TimeInMinutes>
<TimeInMinutesText>15</TimeInMinutesText>
<Name>Amarillo Gold</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Unknown origin, but character similar to Cascade.</NOTES>
<QuantityIO>1.75</QuantityIO>
<Quantity>1.75</Quantity>
<QuantityText>1.75</QuantityText>
<Alpha>8.50</Alpha>
<AlphaText>8.50</AlphaText>
<TinsethIBUS>0</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Amarillo Gold</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
</Hops>
<Grains>
<GrainAdditionClass>
<QuantityIO>11</QuantityIO>
<VERSION>1</VERSION>
<YIELD>79.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES>Base malt for all beer styles</NOTES>
<Quantity>11</Quantity>
<PotentialSpecificGravity>1.036</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pale Malt (2 Row) US</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.5</QuantityIO>
<VERSION>1</VERSION>
<YIELD>74.00</YIELD>
<COLOR>40.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.5</Quantity>
<PotentialSpecificGravity>1.034</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt – 40L</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.25</QuantityIO>
<VERSION>1</VERSION>
<YIELD>74.00</YIELD>
<COLOR>60.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.25</Quantity>
<PotentialSpecificGravity>1.034</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt – 60L</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.5</QuantityIO>
<VERSION>1</VERSION>
<YIELD>73.00</YIELD>
<COLOR>450.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.5</Quantity>
<PotentialSpecificGravity>1.034</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Chocolate Malt</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.25</QuantityIO>
<VERSION>1</VERSION>
<YIELD>75.00</YIELD>
<COLOR>30.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.25</Quantity>
<PotentialSpecificGravity>1.035</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caraamber</Name>
</GrainAdditionClass>
</Grains>
<Adjuncts />
<MISCS />
<WATERS />
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<Id>e08ff6ea-50ea-41a2-b1e3-4f76377ea45e</Id>
<BrewHouse>
<Efficiency>68</Efficiency>
</BrewHouse>
</RecipeClass>

<?xml version=”1.0″ encoding=”utf-16″?>
<RECIPE>
<NAME>Dirty Brown American Ale</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<NOTES>bjs uit malt is actually 3 oz caraamber and 1 ounce melanoidin. water modification same as last ipa. ferment at 66F.</NOTES>
<BREWER>Pocket Brewer</BREWER>
<BATCH_SIZE>22.7115</BATCH_SIZE>
<BOIL_TIME>60</BOIL_TIME>
<BOIL_SIZE>26.4968</BOIL_SIZE>
<EFFICIENCY>68</EFFICIENCY>
<FG>1.01</FG>
<OG>1.05</OG>
<CARBONATION>2</CARBONATION>
<HOPS>
<HOP>
<NAME>Magnum</NAME>
<VERSION>1</VERSION>
<ALPHA>14.00</ALPHA>
<AMOUNT>0.0213</AMOUNT>
<USE>Boil</USE>
<TIME>60</TIME>
<NOTES>German Hallertauer hybrid, widely used in Germany</NOTES>
</HOP>
<HOP>
<NAME>Amarillo Gold</NAME>
<VERSION>1</VERSION>
<ALPHA>8.50</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>15</TIME>
<NOTES>Unknown origin, but character similar to Cascade.</NOTES>
</HOP>
<HOP>
<NAME>Amarillo Gold</NAME>
<VERSION>1</VERSION>
<ALPHA>8.50</ALPHA>
<AMOUNT>0.0496</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Unknown origin, but character similar to Cascade.</NOTES>
</HOP>
</HOPS>
<FERMENTABLES>
<FERMENTABLE>
<NAME>Pale Malt (2 Row) US</NAME>
<VERSION>1</VERSION>
<AMOUNT>4.9895</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>79.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES>Base malt for all beer styles</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>140.0</DISASTATIC_POWER>
<PROTEIN>12.30</PROTEIN>
<MAX_IN_BATCH>100.00</MAX_IN_BATCH>
<POTENTIAL>1.036</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt – 40L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.2268</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>74.00</YIELD>
<COLOR>40.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>13.20</PROTEIN>
<MAX_IN_BATCH>20.00</MAX_IN_BATCH>
<POTENTIAL>1.034</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt – 60L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.1134</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>74.00</YIELD>
<COLOR>60.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>13.20</PROTEIN>
<MAX_IN_BATCH>20.00</MAX_IN_BATCH>
<POTENTIAL>1.034</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Chocolate Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.2268</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>73.00</YIELD>
<COLOR>450.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>10.50</PROTEIN>
<MAX_IN_BATCH>10.00</MAX_IN_BATCH>
<POTENTIAL>1.034</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caraamber</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.1134</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>75.00</YIELD>
<COLOR>30.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>13.20</PROTEIN>
<MAX_IN_BATCH>20.00</MAX_IN_BATCH>
<POTENTIAL>1.035</POTENTIAL>
</FERMENTABLE>
</FERMENTABLES>
<MISCS />
<WATERS />
<YEASTS>
<YEAST>
<NAME>California Ale V</NAME>
<TYPE>Ale</TYPE>
<VERSION>0</VERSION>
<FORM>Liquid</FORM>
<AMOUNT>2</AMOUNT>
<LABORATORY>White Labs</LABORATORY>
<PRODUCT_ID>WLP051</PRODUCT_ID>
<MIN_TEMPERATURE>66.0</MIN_TEMPERATURE>
<MAX_TEMPERATURE>70.0</MAX_TEMPERATURE>
<ATTENUATION>72.50</ATTENUATION>
<NOTES>Similar to White Labs California Ale Yeast, but slightly lower attenuation leaves a fuller bodied beer.</NOTES>
<BEST_FOR>American style Pales, Ambers, Browns, IPAs, American Strong Ale</BEST_FOR>
<FLOCCULATION>High</FLOCCULATION>
</YEAST>
</YEASTS>
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<STYLE>
<NAME>American Brown Ale</NAME>
<CATEGORY>American Ale</CATEGORY>
<CATEGORY_NUMBER>10</CATEGORY_NUMBER>
<STYLE_LETTER>C</STYLE_LETTER>
<STYLE_GUIDE>BJCP</STYLE_GUIDE>
<VERSION>1</VERSION>
<TYPE>Ale</TYPE>
<OG_MIN>1.045</OG_MIN>
<OG_MAX>1.060</OG_MAX>
<FG_MIN>1.010</FG_MIN>
<FG_MAX>1.016</FG_MAX>
<IBU_MIN>20</IBU_MIN>
<IBU_MAX>40</IBU_MAX>
<COLOR_MIN>18.0</COLOR_MIN>
<COLOR_MAX>35.0</COLOR_MAX>
<ABV_MIN>4.3</ABV_MIN>
<ABV_MAX>6.2</ABV_MAX>
<NOTES>A strongly flavored, hoppy brown beer, originated by American home brewers. Related to American Pale and American Amber Ales, although with more of a caramel and chocolate character, which tends to balance the hop bitterness and finish. Most commercial American Browns are not as aggressive as the original homebrewed versions, and some modern craft brewed examples. IPA-strength brown ales should be entered in the Specialty Beer category (23).</NOTES>
</STYLE>
</RECIPE>

Took and Passed the BJCP Entrance Exam Today

November 30th, 2012

So I’ve decided to become a BJCP(Beer Judge Certification Program) certified beer judge. I have heard and tend to believe it’ll make me a better brewer through the experience of judging others beers. So I studied a lot and took the entrance exam which is the first step to becoming a judge. I’m excited. It was 200 questions in an hour and it wasn’t exactly easy.

American Barleywine – Harley of Barley

November 24th, 2012

How it Went:

I’ve had smoother brewing days. Issues trying to use a drill will my mill, issues with efficiency that led to an extended boil and only a 1.091 gravity when 1.10 was intended. A little research revealed that the big gravity beers involving a lot of grain will require a lower predicted brewhouse efficiency.(5-10 points lower) In reflection I also think sparge water was added to quickly leading to dilution occuring too quickly. I’m thinking of switching to batch sparging while I don’t have an automated mechanism for fly sparging. HOWEVER; the beer finished with plenty big gravity and I adjusted the bittering addition to 2.5 ounces instead of 3. I had to extend the boil significantly which led to more melanoidin formation I am sure. I also waited until the last 30 minutes and added a pound of DME to get it as high as it got. I knew I would need it so I saved it for later to avoid any more “kettle caramelization” as people like to call it. Cooled it down and pitched it; 3 hours later you can see fermentation and 12 hours later it’s blowing and going with blow off tube. I think it’ll be a fine beer for next Christmas time.

Hops were fun with this because I got to smell raw Centennial, Amarillo, Simcoe and Magnum all together in different plates. Centennial and Magnum are much more reserved in flavor compared to Amarillo and Simcoe. Amarillo and Simcoe seem similar in smell with Simcoe seeming to be stronger in aromatics.

After about 5 days of fermentation it’s still going pretty well. It was quite vigorous at first and the whole storage room I use for brewing was full of gas. A little slower at this point. Took a gravity reading and roused the fermenter a bit. I’m not going to lie this WLP051 has been a little scary from the start but I wanted that character so I took the gamble. Current gravity is 1.036 and it’s still bubbling pretty good. 60% attenuation and the yeast is very much still in suspension. I’m optimistic that in two weeks this thing will ferment out to desired gravity of 1.016ish. Interesting that even at 1.036 this beer is just hopped stupid high. So aromatic and flavored with hops. Definitely a beer that won’t be ready until Fall of 2013.

Update 12/7/2012:

After 12 days it’s at 75% apparent attenuation which is 1.022 gravity. It tastes quite nice at this point and as a young barley wine should. Next weekend if it’s done dropping we’ll go ahead and move it in to a keg for it’s one year sleep.

Update 1/25/2013

I just realized I never got back to update this record. The beer indeed did finish out around 1.016ish as desired. I did figure out that the reason I missed gravity was I forgot my cane sugar addition. I file that under good luck because the beer just tastes fantastic. It’s a big success and I’m very happy with it. Will brew again and include the mistakes.

Original Plan:

So I’m doing the Brasseurs monthly brew day hosting. Essentially a member offers to allow others to come watch them brew and the interaction leads to conversation about procedures, learning and basically everyone gets better. I decided to do Barleywine. Here’s the recipe that’s being brewed 11/25/2012

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6 gal	90 min

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	0 - 0	8 - 12 %

Fermentables

Name	Amount	%
Pale Malt (2 Row) US	23 lbs	90.2
Caramel/Crystal Malt 10L	1 lbs	3.92
Caramel/Crystal Malt 80L	1 lbs	3.92
Chocolate Malt	4 oz	0.98
Special B Malt	4 oz	0.98

Hops

Name	Amount	Time	Use	Alpha %
Magnum	3 oz	60 min	Boil	14
Amarillo Gold	1.5 oz	0 min	Boil	8.5
Simcoe	1.5 oz	0 min	Boil	13
Centennial	1.5 oz	0 min	Boil	10

Yeast

Name	Lab	Attenuation	Temperature
California Ale V (WLP051)	White Labs	73%	150.8°F - 158°F

Notes

162f strike water for 30 quarts to hit 149f. prep 10 gallons of water with 1.5 tsp chalk, .5 tsp gypsun, .5 tsp epson salt, 2/3 tsp calcium chloride.

Download

Download this recipe's BeerXML file

Name: ameican barleyine
Description: 162f strike water for 30 quarts to hit 149f. prep 10 gallons of water with 1.5 tsp chalk, .5 tsp gypsun, .5 tsp epson salt, 2/3 tsp calcium chloride.
Post Boil Volume: 6.00
Pre Boil Volume: 7.00
Mash Time: 90.00
Boil Time: 90.00
Desired Original Gravity: 1.1
Desired Final Gravity: 1.016
Calculated Likely ABV% Based on Specified Gravities: 10.990
Users Targeted ABV%: 10.000
Desired CO2 Volumes: 2
Anticipated Brewhouse Efficiency: 68
Likely Original Gravity at 6.00 Based on Grains and Efficiency: @ 68% = 620 GU = 1.103

Grain: Pale Malt (2 Row) US qty:23
Grain: Caramel/Crystal Malt – 10L qty:1
Grain: Caramel/Crystal Malt – 80L qty:1
Grain: Chocolate Malt qty:0.25
Grain: Special B Malt qty:0.25

Hop : Magnum qty:3 at:60 mins. AA=14.00
Hop : Amarillo Gold qty:1.5 at:0 mins. AA=8.50
Hop : Simcoe qty:1.5 at:0 mins. AA=13.00
Hop : Centennial qty:1.5 at:0 mins. AA=10.00

Yeast: California Ale V qty:4 Max temp: 70.0 Min temp: 66.0

Style Name: American Barleywine (Strong Ale)
ameican barleyine Pocket Brewer XML Code»

ameican barleyine BeerXML Code»

<?xml version=”1.0″ encoding=”utf-16″?>
<RecipeClass>
<BREWER>Pocket Brewer</BREWER>
<Type>All Grain</Type>
<VERSION>1</VERSION>
<OriginalGravity>1.1</OriginalGravity>
<OriginalGravityImportExport>1.1</OriginalGravityImportExport>
<FinalGravityImportExport>1.016</FinalGravityImportExport>
<FinalGravity>1.016</FinalGravity>
<BatchSize>6</BatchSize>
<BatchSizeImportExport>6</BatchSizeImportExport>
<BoilVolumeSize>7</BoilVolumeSize>
<BoilVolumeSizeImportExport>7</BoilVolumeSizeImportExport>
<CO2Volumes>2</CO2Volumes>
<BoilTime>90</BoilTime>
<MashTime>90</MashTime>
<TargetABV>10</TargetABV>
<BrewHouseEfficiency>68</BrewHouseEfficiency>
<Name>ameican barleyine</Name>
<Style />
<Description>162f strike water for 30 quarts to hit 149f. prep 10 gallons of water with 1.5 tsp chalk, .5 tsp gypsun, .5 tsp epson salt, 2/3 tsp calcium chloride. </Description>
<StyleIdExact>19C</StyleIdExact>
<StyleIdGeneral>19</StyleIdGeneral>
<Yeasts>
<YeastAdditionClass>
<Quantity>4</Quantity>
<Name>California Ale V</Name>
<ProductID>WLP051</ProductID>
</YeastAdditionClass>
</Yeasts>
<Hops>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>German Hallertauer hybrid, widely used in Germany</NOTES>
<QuantityIO>3</QuantityIO>
<Quantity>3</Quantity>
<QuantityText>3</QuantityText>
<Alpha>14.00</Alpha>
<AlphaText>14.00</AlphaText>
<TinsethIBUS>77</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>60</TimeInMinutes>
<TimeInMinutesText>60</TimeInMinutesText>
<Name>Magnum</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Unknown origin, but character similar to Cascade.</NOTES>
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<NOTES>High alpha bitterng hops with good aroma characteristics. Citrus aroma.</NOTES>
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<NOTES>Extreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma.</NOTES>
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<NAME>ameican barleyine</NAME>
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<TYPE>All Grain</TYPE>
<NOTES>162f strike water for 30 quarts to hit 149f. prep 10 gallons of water with 1.5 tsp chalk, .5 tsp gypsun, .5 tsp epson salt, 2/3 tsp calcium chloride. </NOTES>
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<NOTES>Base malt for all beer styles</NOTES>
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<NAME>Caramel/Crystal Malt – 80L</NAME>
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<NAME>California Ale V</NAME>
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</STYLE>
</RECIPE>

Centennial and Simcoe IPA

November 24th, 2012

This is an adaptation of the club IPA we brewed. Note that even though it says all 2-row below I actually had 14.25 pounds of 2-row and .75 pounds of pilsner. I had the extra pilsner with no place to put it so it went in. water modification was the same as project Nathan. Modify 6 gallons of water with 3/4 teaspoon gypsum. 1/3 teaspoon calcium chloride. Put 5 of that in the mash. I also acidified the mash with lactic acid 1.5 teaspoon.

How It Went:

Everything went fairly well. I needed to boil it a little longer before I started my hop cycle because I came up with a larger volume and a 1.060 wort. It’ll be fine though! I also forgot the whirlfloc. I pitched the yeast and it took off like a champ. Should be a pretty good beer. The fermentation is interesting because I’m doing it in an insulated side room of my house. It’s not temperature controlled but given the highs during the day are 74 degrees and the room stays below 70 right now I thought why not try it.

After about a week in the fermenter it’s slowing down some and the gravity is 1.017. The beer tastes great. Very herbal, orange like with nice fruit character. Added dry hops and will let it ferment down to 1.012ish or below. It should be a real crowd pleaser.

After 10 days it’s done at 1.012. Simcoe and Centennial are delicious together. The only ding on this beer might be clarity in competition but being that dry hopped beers “should” be allowed I would argue it’s very close to a perfect example of the style. We’ll see how the head retention fairs when carbonated.

Update December 15 2012: After 22 days this beer is perfect coming out of a bottle. It’s clarity is nice and the resiny character which was there at 14 days is gone. Amazing how much difference a week makes in a beer. I brought a few bottles to the beer club party a week ago and it was much more pronounced in it’s hoppiness. I will certainly brew this beer again as brewed. It should be noted that the crystal 2o wasn’t crystal 20. It was carahell which is a German 10L crystal by Weyermann

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6 gal	60 min

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American IPA	14 14B	1.056 - 1.075	1.01 - 1.018	40 - 70	6 - 15	0 - 0	5.5 - 7.5 %

Fermentables

Name	Amount	%
Pale Malt (2 Row) US	14.25 lbs	89.06
Caramel/Crystal Malt - 20L	1 lbs	6.25
Pilsner (2 Row) Ger	0.75 lbs	4.69

Hops

Name	Amount	Time	Use	Form	Alpha %
Centennial	2 oz	60 min	Boil	Pellet	8
Centennial	1 oz	1 min	Boil	Pellet	10
Centennial	1 oz	0 min	Dry Hop	Pellet	10
Simcoe	1 oz	20 min	Boil	Pellet	13
Simcoe	1 oz	0 min	Dry Hop	Pellet	13

Yeast

Name	Lab	Attenuation	Temperature
California Ale V (WLP051)	White Labs	73%	150.8°F - 158°F

Notes

Single infusion targeting 150F means 20 quarts at 161F. The final hops are for dry hopping for final 7 days. The yeast should be 05 not 04. Add irish moss in last 10. Modify 6 gallons of water with 3/4 teaspoon gypsum. 1/3 teaspoon calcium chloride. Put 5 of that in the mash.

Download

Download this recipe's BeerXML file

The Original Plan:

Name: centennial simcoe ipa
Description: Single infusion at 153F. The final hops are for dry hopping for final 7 days. Add irish moss in last 10. Modify water with gypsum.
Post Boil Volume: 6.00
Pre Boil Volume: 7.00
Mash Time: 60.00
Boil Time: 60.00
Desired Original Gravity: 1.063
Desired Final Gravity: 1.01
Calculated Likely ABV% Based on Specified Gravities: 6.970
Users Targeted ABV%: 7.000
Desired CO2 Volumes: 2.5
Anticipated Brewhouse Efficiency: 68
Likely Original Gravity at 6.00 Based on Grains and Efficiency: @ 68% = 394 GU = 1.066

Grain: Pale Malt (2 Row) US qty:14.25
Grain: Pilsner (2 Row) Ger qty:0.75
Grain: Caramel/Crystal Malt – 20L qty:1.1

Hop : Centennial qty:2 at:60 mins. AA=10.00
Hop : Centennial qty:1 at:0 mins. AA=10.00
Hop : Centennial qty:1 at:0 mins. AA=10.00
Hop : Simcoe qty:0 at:0 mins. AA=13.00
Hop : Simcoe qty:1 at:20 mins. AA=13.00

Yeast: California Ale V qty:2 Max temp: 70.0 Min temp: 66.0

Style Name: American IPA (India Pale Ale(IPA))
centennial simcoe ipa Pocket Brewer XML Code»

centennial simcoe ipa BeerXML Code»

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<Name>centennial simcoe ipa</Name>
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<Description>Single infusion at 153F. The final hops are for dry hopping for final 7 days. Add irish moss in last 10. Modufy water with gypsum.</Description>
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<NAME>centennial simcoe ipa</NAME>
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<TYPE>All Grain</TYPE>
<NOTES>Single infusion at 153F. The final hops are for dry hopping for final 7 days. Add irish moss in last 10. Modufy water with gypsum.</NOTES>
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<NAME>Centennial</NAME>
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<NAME>Centennial</NAME>
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<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>High alpha bitterng hops with good aroma characteristics. Citrus aroma.</NOTES>
</HOP>
<HOP>
<NAME>Simcoe</NAME>
<VERSION>1</VERSION>
<ALPHA>13.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>20</TIME>
<NOTES>High alpha bitterng hops with good aroma characteristics. Citrus aroma.</NOTES>
</HOP>
</HOPS>
<FERMENTABLES>
<FERMENTABLE>
<NAME>Pale Malt (2 Row) US</NAME>
<VERSION>1</VERSION>
<AMOUNT>6.4637</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>79.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES>Base malt for all beer styles</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>140.0</DISASTATIC_POWER>
<PROTEIN>12.30</PROTEIN>
<MAX_IN_BATCH>100.00</MAX_IN_BATCH>
<POTENTIAL>1.036</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Pilsner (2 Row) Ger</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.3402</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>81.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES>German base for Pilsners and Bohemian Lagers</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>110.0</DISASTATIC_POWER>
<PROTEIN>11.00</PROTEIN>
<MAX_IN_BATCH>100.00</MAX_IN_BATCH>
<POTENTIAL>1.037</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt – 20L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.499</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>75.00</YIELD>
<COLOR>20.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>13.20</PROTEIN>
<MAX_IN_BATCH>20.00</MAX_IN_BATCH>
<POTENTIAL>1.035</POTENTIAL>
</FERMENTABLE>
</FERMENTABLES>
<MISCS />
<WATERS />
<YEASTS>
<YEAST>
<NAME>California Ale V</NAME>
<TYPE>Ale</TYPE>
<VERSION>0</VERSION>
<FORM>Liquid</FORM>
<AMOUNT>2</AMOUNT>
<LABORATORY>White Labs</LABORATORY>
<PRODUCT_ID>WLP051</PRODUCT_ID>
<MIN_TEMPERATURE>66.0</MIN_TEMPERATURE>
<MAX_TEMPERATURE>70.0</MAX_TEMPERATURE>
<ATTENUATION>72.50</ATTENUATION>
<NOTES>Similar to White Labs California Ale Yeast, but slightly lower attenuation leaves a fuller bodied beer.</NOTES>
<BEST_FOR>American style Pales, Ambers, Browns, IPAs, American Strong Ale</BEST_FOR>
<FLOCCULATION>High</FLOCCULATION>
</YEAST>
</YEASTS>
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<STYLE>
<NAME>American IPA</NAME>
<CATEGORY>India Pale Ale(IPA)</CATEGORY>
<CATEGORY_NUMBER>14</CATEGORY_NUMBER>
<STYLE_LETTER>B</STYLE_LETTER>
<STYLE_GUIDE>BJCP</STYLE_GUIDE>
<VERSION>1</VERSION>
<TYPE>Ale</TYPE>
<OG_MIN>1.056</OG_MIN>
<OG_MAX>1.075</OG_MAX>
<FG_MIN>1.010</FG_MIN>
<FG_MAX>1.018</FG_MAX>
<IBU_MIN>40</IBU_MIN>
<IBU_MAX>70</IBU_MAX>
<COLOR_MIN>6.0</COLOR_MIN>
<COLOR_MAX>15.0</COLOR_MAX>
<ABV_MIN>5.5</ABV_MIN>
<ABV_MAX>7.5</ABV_MAX>
<NOTES />
</STYLE>
</RECIPE>

Published My Beta Brew Tablet Software

November 14th, 2012

I’d written a Windows Phone 7 application called Pocket Brewer which has been a great little piece of software. I use it on my wife’s phone to generate all my recipes. I myself had a WP7 until work demanded I carry an iPhone. Due to not being able to use my app on my own phone anymore and everyone asking me why I didn’t build it for Android, iPhone, iPad, Kindle, etc I went ahead and platformed it on a tablet and touch screen specific tool I’d been recently introduced to at Tech Ed.(geek conference)

Click here to check out Brew Tablet Brewing Software

Brew Tablet as I’m calling it is meant to be used online and on any modern web browser. It’s cloud based software served out of Windows Azure. As of now it has all the brew tools and conversion tools you’d need for an average brew day and a pretty decent base recipe builder. I intend on expanding it out to have a more advanced recipe builder and import/export of BeerXML. What’s best is I can build recipes on my phone and reference them on my computer, tablet PC, iPad or whatever. I really love this little piece of software and am happy I took the time to build it.(late nights and beer)

First 2.5 Gallon Batches – Bock & Munich Dunkel

November 14th, 2012

I’ve recently figured out that my small bar refrigerator at the lowest setting will hold 2 – 3 gallon better bottles and will keep their temperature at about 44 degrees Fahrenheit. So now it’s time to start brewing some lagers! Both of these guys are either direct copies or very near copies of Jamil’s Brewing Classic Styles recipes. Here’s hoping the new 2.5 gallon kettle and mash tun scenario works out!

Brew day was November 21, 2012

Everything went very well. It was much easier working stovetop in the kitchen rather than working outside. The small batches went almost exactly as planned. The Munich Dunkel finished at around 1.059 and slightly low in volume. I decided to leave it rather than dilute it. The bock finished at 1.069ish. PH, Mash Temperature, cooling and boil all were fine. I pitched the Dunkel after a few hours in the refrigerator and waited until morning to pitch the bock. I pitched an active 1 liter starter in the bock. I think these two beers will end up great.

I don’t have the recipes up here at the moment. I used my new Brew Tablet software on this particular round of brewing. Due to not having a “recipe export” feature completed yet I’m not able to post them here yet. However I will be getting that done in the next month so I can continue posting the recipes I use here.

Notes From Bock Recipe:

Single infusion mash at 155F. Mash with 10 quarts of acidified prepared water. Sparge with 8 quarts of acidified water. Water Salts Used: 1.4 grams of chalk, 0.25 grams Gypsum, .5 grams calcium chloride. 1 ml of lactic acid on the mash and 1 ml lactic acid on the sparge should adjust the ph. This is an adaptation of a Munich water profile.

Notes From Dunkel Recipe:

Mash at 154F single infusion. 8 quarts of acidified mash water needed. 6 quarts of acidified sparge water needed. Treat 10 quarts of mash water and 8 quarts of sparge water to be safe on amounts. Water Salts Used: 1.4 grams of chalk, 0.25 grams Gypsum, .5 grams calcium chloride. .8 ml of lactic acid on the mash and .8 ml lactic acid on the sparge should adjust the ph. This is an adaptation of a Munich water profile.

Notes at Fermentation after 10 days of fermentation.:

The beer seemed to take off immediately but it was slow at first. There was immediate krausening and it was obvious activity was happening. After 6 days I took a reading and it was about 30% done. At 10 days there’s a lot of movement in the fermenter. The yeast is doing very well now. Interesting enough the WLP833 yeast is rocking despite being below it’s optimum temperature. The liquid temperature is in the mid 40’s. I decided to try this from what I heard from the head brewer at Karbach who spoke at the Dixie Cup. The bock tastes nice so at this point I think it’s a good suggestion.

Notes at Fermentation after 14 days of fermentation:

The dunkel is at 1.013 and appears completely done fermenting and the bock is at 1.018 with some yeast still left in suspension. Both are at desired terminal gravity and taste great so I’m dropping the temperature on them to cold crash. So far pretty darn good on first attempt in this new brewing configuration.

Tasting Notes on Dunkel at 32 days

The nose is right on as it smells like cocoa, fudge type character. The taste is good but at first astringent. A light astringency but it’s indeed there. I believe it should age out after 1 month of lagering.

Tasting Notes on Dunkel and Bock at 42 Days

I just got around to racking the bock to a keg and was a little worried about it. However it looks beautiful and tastes absolutely wonderful even flat. I hope not a thing changes! The astringency in the dunkel is gone and it tastes like German bakers chocolate to me. Zero head retention though. Both should be very good beers.

2.5 Gallon Brewery Near Completion

November 12th, 2012

I’ve recently schemed and built a 2.5 gallon brewing setup which I find advantageous for a number of reasons.

I have a bar refrigerator which can hold a pair of 3 gallon better bottles. The 3 gallon better bottles are fantastic in their square shape which allows optimal use of refrigerators and chest freezers for fermentation chambers. Better bottle should make every offering in square for this sake.
This same refrigerator will sit with an ambient temperature 42 degrees on it’s lowest setting. If I wrap the better bottle with a towel the water will remain at about 45 degrees.
I love bocks. I can brew some nice lagers at this temperature and not tie up my primary fermentation chamber for extra time when I want to brew lagers.
Small batch brewing allows me to experiment without having too much extra beer if it’s a failure.
Smaller batches are cheaper.
I can brew small batches on the kitchen stove. The wife hates this but I can work with that.
I intend on bottling most of these small batches rather than kegging. I’m targeting competition brewing and big beer brewing with this system.

The great thing is most of my original brewing system comes in to play including some of the smaller gear I purchased before I built my current keggle system. About $125 to construct the new parts although I’m sure it could be done for $75 by a more handy brewer than myself.

5 gallon kettle
Wife’s 3.5 gallon stock pot which conveniently holds the small copper wort chiller I purchased with my first system but later upgraded to a larger one.
before mentioned small copper wort chiller with about a 9″ diameter.
Purchased a 5 gallon Igloo cooler and the parts to build another bulkhead & manifold. This was the most expensive part of this scheme costing me about $75.
A pair of 3 gallon better bottles that fit perfectly side by side in my small freezer. The size of these better bottles are 7.5″ x 7.5″ x 19.3″. These things are perfect for this or for a 5 gallon brewer who wants to split the batch in to two bottles for space economy. $21 a piece.

At this point I have to pick up a couple of parts from the hardware store to finish this deal but it’s going to be great. Already have some bock and maibock planned out for the first run!

Halloween ESB

October 31st, 2012

This beer is called Halloween ESB for no reason other than I wrote it up October 31st 2012. This’ll be my second attempt on ESB since the first involving leaf hops was a bit of a disaster. I really enjoy this Bramling Cross hop I recently came across.

How It Actually Went

Mashed in and hit my mash temperature. The only difference to the below is I acidified my mash water with 1 teaspoon lactic acid for 6 gallons of water prepared for mash. Mash went perfectly. Running off went not so much well as I tried using a 3/8 inch host to avoid hot side aeration. The run off went a little too fast I believe as the efficiency was very bad come 7 gallons. However the runnings were still coming at about 1.020 so I took about an extra half gallon ending up with 1.045 wort at 7.5 gallons which hopefully should give me a good product. I boiled it down to about 1.057 which isn’t far off target. The boil additions were made at the appropriate times and the beer should turn out fine.

After 1 week in the primary I moved the beer to the secondary and dry hopped with 1 ounce of Bramling Cross and 1 ounce of East Kent Golding. The gravity was 1.017 and it tastes pretty good. A Earthy, slightly spicy and somewhat fruity character. Slight hints of citrus.

The Original Plan

Name: Halloween ESB
Description: Strike water will be 162F with 21 quarts. 6 gallons mash water will be modified with 1/3 tsp calcium chloride, 1/2 tsp gypsum, 1/4 tsp epson salts. acidify mash water prior to use to hit ph. use whirfloc in boil. pre-boil gravity should be 1.050
Post Boil Volume: 6.00
Pre Boil Volume: 7.00
Mash Time: 60.00
Boil Time: 60.00
Desired Original Gravity: 1.06
Desired Final Gravity: 1.015
Calculated Likely ABV% Based on Specified Gravities: 5.890
Users Targeted ABV%: 5.000
Desired CO2 Volumes: 2
Anticipated Brewhouse Efficiency: 68
Likely Original Gravity at 6.00 Based on Grains and Efficiency: @ 68% = 345 GU = 1.058

Grain: Pale Malt, Maris Otter qty:3
Grain: Pale Malt (2 Row) UK qty:10
Grain: Caramel/Crystal Malt – 20L qty:0.5
Grain: Caramel/Crystal Malt -120L qty:0.25
Grain: Caramunich Malt qty:0.25

Hop : Bramling Cross qty:1 at:0 mins. AA=6.00
Hop : Bramling Cross qty:1 at:15 mins. AA=6.00
Hop : Goldings, East Kent qty:1 at:0 mins. AA=5.00
Hop : Goldings, East Kent qty:1 at:5 mins. AA=5.00
Hop : Brewer’s Gold qty:1 at:0 mins. AA=8.00
Hop : Northern Brewer qty:1 at:45 mins. AA=8.50

Yeast: Burton Ale qty:1 Max temp: 73.0 Min temp: 68.0

Style Name: Extra Special/Strong Bitter (English Pale Ale) (English Pale Ale)
Halloween ESB Pocket Brewer XML Code»

Halloween ESB BeerXML Code»

<?xml version=”1.0″ encoding=”utf-16″?>
<RecipeClass>
<BREWER>Pocket Brewer</BREWER>
<Type>All Grain</Type>
<VERSION>1</VERSION>
<OriginalGravity>1.06</OriginalGravity>
<OriginalGravityImportExport>1.06</OriginalGravityImportExport>
<FinalGravityImportExport>1.015</FinalGravityImportExport>
<FinalGravity>1.015</FinalGravity>
<BatchSize>6</BatchSize>
<BatchSizeImportExport>6</BatchSizeImportExport>
<BoilVolumeSize>7</BoilVolumeSize>
<BoilVolumeSizeImportExport>7</BoilVolumeSizeImportExport>
<CO2Volumes>2</CO2Volumes>
<BoilTime>60</BoilTime>
<MashTime>60</MashTime>
<TargetABV>5</TargetABV>
<BrewHouseEfficiency>68</BrewHouseEfficiency>
<Name>Halloween ESB</Name>
<Style />
<Description>Strike water will be 162F with 21 quarts. 6 gallons mash water will be modified with 1/3 tsp calcium chloride, 1/2 tsp gypsum, 1/4 tsp epson salts. acidify mash water prior to use to hit ph. use whirfloc in boil. pre-boil gravity should be 1.050</Description>
<StyleIdExact>8C</StyleIdExact>
<StyleIdGeneral>8</StyleIdGeneral>
<Yeasts>
<YeastAdditionClass>
<Quantity>1</Quantity>
<Name>Burton Ale</Name>
<ProductID>WLP023</ProductID>
</YeastAdditionClass>
</Yeasts>
<Hops>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Developed in 1927 from commercial Goldings and wild hop variety.</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>6.00</Alpha>
<AlphaText>6.00</AlphaText>
<TinsethIBUS>0</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Bramling Cross</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Developed in 1927 from commercial Goldings and wild hop variety.</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>6.00</Alpha>
<AlphaText>6.00</AlphaText>
<TinsethIBUS>8</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>15</TimeInMinutes>
<TimeInMinutesText>15</TimeInMinutesText>
<Name>Bramling Cross</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>5.00</Alpha>
<AlphaText>5.00</AlphaText>
<TinsethIBUS>0</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Goldings, East Kent</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>5.00</Alpha>
<AlphaText>5.00</AlphaText>
<TinsethIBUS>3</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>5</TimeInMinutes>
<TimeInMinutesText>5</TimeInMinutesText>
<Name>Goldings, East Kent</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Traditional bittering hops for English ales and heavy German lagers.</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>8.00</Alpha>
<AlphaText>8.00</AlphaText>
<TinsethIBUS>0</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Brewer’s Gold</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Also called Hallertauer Northern Brewers</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>8.50</Alpha>
<AlphaText>8.50</AlphaText>
<TinsethIBUS>21</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>45</TimeInMinutes>
<TimeInMinutesText>45</TimeInMinutesText>
<Name>Northern Brewer</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
</Hops>
<Grains>
<GrainAdditionClass>
<QuantityIO>3</QuantityIO>
<VERSION>1</VERSION>
<YIELD>82.50</YIELD>
<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER>Maris Otter</SUPPLIER>
<NOTES>Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.</NOTES>
<Quantity>3</Quantity>
<PotentialSpecificGravity>1.038</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pale Malt, Maris Otter</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>10</QuantityIO>
<VERSION>1</VERSION>
<YIELD>78.00</YIELD>
<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>10</Quantity>
<PotentialSpecificGravity>1.036</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pale Malt (2 Row) UK</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.5</QuantityIO>
<VERSION>1</VERSION>
<YIELD>75.00</YIELD>
<COLOR>20.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.5</Quantity>
<PotentialSpecificGravity>1.035</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt – 20L</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.25</QuantityIO>
<VERSION>1</VERSION>
<YIELD>72.00</YIELD>
<COLOR>120.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.25</Quantity>
<PotentialSpecificGravity>1.033</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt -120L</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.25</QuantityIO>
<VERSION>1</VERSION>
<YIELD>71.70</YIELD>
<COLOR>56.0</COLOR>
<ORIGIN>Belgium</ORIGIN>
<SUPPLIER />
<NOTES>Caramel, copper colored malt. Used in Belgian ales and German bocks.</NOTES>
<Quantity>0.25</Quantity>
<PotentialSpecificGravity>1.033</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramunich Malt</Name>
</GrainAdditionClass>
</Grains>
<Adjuncts />
<MISCS />
<WATERS />
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<Id>4e459fa3-2544-4081-85d0-abbc55ed2552</Id>
<BrewHouse>
<Efficiency>68</Efficiency>
</BrewHouse>
</RecipeClass>

<?xml version=”1.0″ encoding=”utf-16″?>
<RECIPE>
<NAME>Halloween ESB</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<NOTES>Strike water will be 162F with 21 quarts. 6 gallons mash water will be modified with 1/3 tsp calcium chloride, 1/2 tsp gypsum, 1/4 tsp epson salts. acidify mash water prior to use to hit ph. use whirfloc in boil. pre-boil gravity should be 1.050</NOTES>
<BREWER>Pocket Brewer</BREWER>
<BATCH_SIZE>22.7115</BATCH_SIZE>
<BOIL_TIME>60</BOIL_TIME>
<BOIL_SIZE>26.4968</BOIL_SIZE>
<EFFICIENCY>68</EFFICIENCY>
<FG>1.015</FG>
<OG>1.06</OG>
<CARBONATION>2</CARBONATION>
<HOPS>
<HOP>
<NAME>Bramling Cross</NAME>
<VERSION>1</VERSION>
<ALPHA>6.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Developed in 1927 from commercial Goldings and wild hop variety.</NOTES>
</HOP>
<HOP>
<NAME>Bramling Cross</NAME>
<VERSION>1</VERSION>
<ALPHA>6.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>15</TIME>
<NOTES>Developed in 1927 from commercial Goldings and wild hop variety.</NOTES>
</HOP>
<HOP>
<NAME>Goldings, East Kent</NAME>
<VERSION>1</VERSION>
<ALPHA>5.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
</HOP>
<HOP>
<NAME>Goldings, East Kent</NAME>
<VERSION>1</VERSION>
<ALPHA>5.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>5</TIME>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
</HOP>
<HOP>
<NAME>Brewer’s Gold</NAME>
<VERSION>1</VERSION>
<ALPHA>8.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Traditional bittering hops for English ales and heavy German lagers.</NOTES>
</HOP>
<HOP>
<NAME>Northern Brewer</NAME>
<VERSION>1</VERSION>
<ALPHA>8.50</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>45</TIME>
<NOTES>Also called Hallertauer Northern Brewers</NOTES>
</HOP>
</HOPS>
<FERMENTABLES>
<FERMENTABLE>
<NAME>Pale Malt, Maris Otter</NAME>
<VERSION>1</VERSION>
<AMOUNT>1.3608</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>82.50</YIELD>
<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER>Maris Otter</SUPPLIER>
<NOTES>Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>3.00</MOISTURE>
<DISASTATIC_POWER>120.0</DISASTATIC_POWER>
<PROTEIN>11.70</PROTEIN>
<MAX_IN_BATCH>100.00</MAX_IN_BATCH>
<POTENTIAL>1.038</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Pale Malt (2 Row) UK</NAME>
<VERSION>1</VERSION>
<AMOUNT>4.5359</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>78.00</YIELD>
<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>45.0</DISASTATIC_POWER>
<PROTEIN>10.10</PROTEIN>
<MAX_IN_BATCH>100.00</MAX_IN_BATCH>
<POTENTIAL>1.036</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt – 20L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.2268</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>75.00</YIELD>
<COLOR>20.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>13.20</PROTEIN>
<MAX_IN_BATCH>20.00</MAX_IN_BATCH>
<POTENTIAL>1.035</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt -120L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.1134</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>72.00</YIELD>
<COLOR>120.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>10.20</PROTEIN>
<MAX_IN_BATCH>20.00</MAX_IN_BATCH>
<POTENTIAL>1.033</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramunich Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.1134</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>71.70</YIELD>
<COLOR>56.0</COLOR>
<ORIGIN>Belgium</ORIGIN>
<SUPPLIER />
<NOTES>Caramel, copper colored malt. Used in Belgian ales and German bocks.</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>0.00</PROTEIN>
<MAX_IN_BATCH>10.00</MAX_IN_BATCH>
<POTENTIAL>1.033</POTENTIAL>
</FERMENTABLE>
</FERMENTABLES>
<MISCS />
<WATERS />
<YEASTS>
<YEAST>
<NAME>Burton Ale</NAME>
<TYPE>Ale</TYPE>
<VERSION>0</VERSION>
<FORM>Liquid</FORM>
<AMOUNT>1</AMOUNT>
<LABORATORY>White Labs</LABORATORY>
<PRODUCT_ID>WLP023</PRODUCT_ID>
<MIN_TEMPERATURE>68.0</MIN_TEMPERATURE>
<MAX_TEMPERATURE>73.0</MAX_TEMPERATURE>
<ATTENUATION>72.00</ATTENUATION>
<NOTES>Burton-on-trent yeast produces a complex character. Flavors include apple, pear, and clover honey.</NOTES>
<BEST_FOR>All English styles including Pale Ale, IPA, Porter, Stout and Bitters.</BEST_FOR>
<FLOCCULATION>Medium</FLOCCULATION>
</YEAST>
</YEASTS>
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<STYLE>
<NAME>Extra Special/Strong Bitter (English Pale Ale)</NAME>
<CATEGORY>English Pale Ale</CATEGORY>
<CATEGORY_NUMBER>8</CATEGORY_NUMBER>
<STYLE_LETTER>C</STYLE_LETTER>
<STYLE_GUIDE>BJCP</STYLE_GUIDE>
<VERSION>1</VERSION>
<TYPE>Ale</TYPE>
<OG_MIN>1.048</OG_MIN>
<OG_MAX>1.060</OG_MAX>
<FG_MIN>1.010</FG_MIN>
<FG_MAX>1.016</FG_MAX>
<IBU_MIN>30</IBU_MIN>
<IBU_MAX>50</IBU_MAX>
<COLOR_MIN>6.0</COLOR_MIN>
<COLOR_MAX>18.0</COLOR_MAX>
<ABV_MIN>4.6</ABV_MIN>
<ABV_MAX>6.2</ABV_MAX>
<NOTES>More evident malt and hop flavors than in a special or best bitter. Stronger versions may overlap somewhat with old ales, although strong bitters will tend to be paler and more bitter. Fuller’s ESB is a unique beer with a very large, complex malt profile not found in other examples; most strong bitters are fruitier and hoppier. Judges should not judge all beers in this style as if they were Fuller’s ESB clones. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain. English pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including containing higher carbonation).</NOTES>
</STYLE>
</RECIPE>

Beer Brewing Competition Results

October 29th, 2012

I recently submitted my beers to my first ever competitions which had some pretty different results. I got dinged more by Robert’s Cove and my beers were praised more by the Dixie Cup. I got my results from the Robert’s Cove competition back about 3 weeks before the Dixie Cup results and was a little upset at the results thinking I may have some serious process problems. I listened to a Brew Strong episode on competitions where Jamil Zainasheff mentioned not to sweat results of a single competition much due to how results could be very different from competition to competition but look for patterns. I felt a little better at that point and felt a lot better when I got my results back from Dixie Cup which included a medal for my stout and a second round showing for my Maibock.

So here’s how the results were different:

1. My Maibock which I thought was excellent received a heartbreaking 26/28 at Roberts Cove with them dinging it for characteristics I thought should be there. Dixie Cup scored it 37/39 and it made it to the second round. DC identified the flaw I feared; it was somewhat too bitter/astringent due to excess boil off to get the right gravity. RC judges marked it lifeless, significant flaws and not to style which had me very skeptical being the German example I found at Calandros tasted very much like my beer in a side by side taste.

2. The English Sweet Stout which won a second place medal was a style I had never tasted before. (It’s why I brewed it) I thought it was a pretty decent easy drinking beer but wasn’t expecting anything out of it. It’s the only brew submitted which my brew notes mention as “Everything was spot on”. 44/41 at Dixie Cup and 35/31 at Robert’s Cove. Roberts Cove had me scratching my head after their comments because they noted I should add more sweetness for creaminess. Perhaps they were thinking oatmeal stout?

3. The Centennial IPA was why many of you have heard me saying “I guess I don’t know what diacetyl is”. RC gave it 33/31 and complained very much about diacetyl recommending I let it sit longer on the yeast. I let it sit longer than necessary on the yeast due to having to wait until the weekend to transfer it so I was very confused. If anything I worried the Safale 05 would do too much damage. The Dixie Cup judges scored it 35/35, didn’t mention diacetyl and noted it needed more malt. I missed OG by a .006 on that beer so I agree with that. A knowledgeable club member mentioned it tasted a “hint of butterscotch” so I tend to think Roberts Cove had something with the diacetyl but they made too big a deal about it due to no comments at Dixie Cup.

4. The porter I only submitted to Dixie Cup. It got dinged on astringency but still scored 34/33. It was noted I should add less black malt which I agree with. It was too astringent. It got hammered for that quality in our club competition as well.

All in all I’m very happy with the first round of competition I entered. I think it holds true from the Brew Strong episode that if you want to draw real conclusions from competitions you’ve got to enter several. I feel like just two competitions weren’t enough although two of my Dixie Cup entries were entered by the recent “National Homebrewer of the Year” Mark Schoppe which I thought was very neat to see.

Won a Medal at Dixie Cup

October 23rd, 2012

So I submitted four beers that I bottled and one of them placed second in oatmeal and sweet stouts category at the Dixie Cup homebrew competition in Houston Texas. Being that it was the only the second brewing competition I’d ever entered I wasn’t expecting much. There are so many people in Baton Rouge who get to brew more than I do and this competition was much larger than that. I’m very happy with it and feel like I’d really like to brew for the sake of competitions when I’m not brewing beers to fill the taps at home. The only problems are space, time and money!

All this has me scheming about small batch brewing at around two gallons. It’d allow me to brew more often and produce a wider variety of beers with the amount of space I have. It solves several logistical problems I have such as storage of finished beer and not having to bottle so damn much when the kegs are still fun. (2 gallons gets Plus even a good beer at five gallons takes a while to float being that I don’t throw many parties. A little research has me thinking if I can construct a small three gallon mash tun and purchase two three gallon carboys then I’m in business! I have everything else I need including sensitive scale equipment, bottling equipment and refractometer. I can switch gears between the small batch bottle brewing and brewing for the kegs and events our club participates in. Less ingredients means less cost. Sounds like fun!

Regardless of what I do I am thinking I want to submit at least a dozen beers to Dixie Cup next year. Two of the four I submitted this year I didn’t care for so I think I have an easy road to improvement.