BrewMeister Jeff

Perfecting 6 ~ American Wheat

Today I am getting the starters ready for the American Wheat.  This will be the first brew of 2015 as well as the first time the brew room is in operation  other than being used for something storage related.

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I’ll be brewing 12 gallons instead of the normal 6 because my friend Ted Saxe will be joining me.  I figured it was easier to break it into two 1 liter starters.

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I’ll post notes in the comments of this blog post to document the steps for comparison with the next brewing session of the American Wheat!

STAY TUNED!

Perfecting 6…

A few posts back I was planning on brewing all 80 recipes from JZ’s book Brewing Classic Styles. However, I couldn’t figure out where to start let alone how many fermenters I would need or how I was going to consume all that beer. Then the boys at Homebrewchatter.com were talking about getting back to the basics and picking 5 beers and perfecting them. After a couple days of reading JZ’s book I found 6 recipes that I wanted to brew but couldn’t slim it down to the final 5 so I decided to leave it at 6.  Those 6 are Blonde Ale, American Wheat, American Pilsner, Irish Ale, Bier De Garde, and a Dry Stout.

I’ll post as I brew them and then add brewing notes to the comments.  This Saturday I will be brewing with Ted Saxe.  We’ll be brewing the American Wheat.


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: American Wheat
Brewer: Jeff Mitchell
Asst Brewer:
Style: American Wheat or Rye Beer
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 13.79 gal
Post Boil Volume: 12.74 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 11.00 gal
Estimated OG: 1.050 SG
Estimated Color: 3.5 SRM
Estimated IBU: 19.6 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 83.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 50.0 %
10 lbs Wheat - Red Malt (Briess) (2.3 SRM) Grain 2 50.0 %
2.00 oz Willamette [5.60 %] - Boil 60.0 min Hop 3 16.5 IBUs
0.50 oz Centennial [11.50 %] - Boil 10.0 min Hop 4 3.1 IBUs
0.50 oz Willamette [5.60 %] - Boil 0.0 min Hop 5 0.0 IBUs
1.0 pkg American Wheat Ale (Wyeast Labs #1010) [ Yeast 6 -

Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 20 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 25.00 qt of water at 159.1 F 148.0 F 75 min

Sparge: Batch sparge with 2 steps (3.05gal, 6.90gal) of 168.0 F water

Water Profiles

As anyone in the brewing world will tell you, your water profile is a major key and ingredient for getting the beers you want to taste as they should. In March of 2011 I sent water samples out to Ward Labs in Kearney, Nebraska to get my water tested. It didn’t take that long for the results and wasn’t all that expensive either, I think I paid about $20 for the test in 2011. Once I received the B-and-E water profile I was able to put it into Beersmith but really didn’t know what to do with it. So it just sat idle and I continued to brew beer without any adjustment to my water.

The ‘Water Profile’ conversation was recently resurrected at my online watering hole HomeBrewChatter which got me to thinking about it all over again. I dug out the water analysis and along with this EZ Water Calculator was able to figure out what I needed to modify my mash profile to hopefully make better beer.

The question that comes up though is how much can a water profile change in 3.5 years. If your water is like mine and is piped in from the City of Milwaukee it could change a lot or not at all. One would hope that it doesn’t change at all. Well, we are going to find out. I’ll post the results of the test here once I get them. I also think I am going to do a test with and without modifying the water profile just to see how important the water profile really is.

If you would like to order a Homebrew water test use this link. All you really need is the W-6 Household test.

Brewing Classic Styles “Project”

Just some of the supplies I'll be using today.

Just some of the supplies I’ll be using today.

Back in January, January 6th to be exact, I said I was going to start a brewing challenge and that challenge was to use this blog more as well as to brew all the recipes in the Brewing Classic Styles book by Jamil Zainasheff.  That time has finally come.  It also comes on a one year hiatus from brewing anything.  I did reach out to Jamil and his publisher for permission to post recipes and I can do so. However, I just can’t post all of them.  Once I have brewed several of them I will be allowed to share my favorites.

For this brew session I am going to brew #20 Blonde Ale and #35 Scottish 60/- Caramelized.  The cool part of the 60/- recipe is the removal of 1 gallon of wort from 1st running’s of the mash to be boiled off to give the caramelized flavor which will keep this recipe close to the traditional way this beer was brewed.  The bad part is that it also needs to be cold conditioned at 40° for “several months”.  I’ll get to try this beer sometime in late September. 🙁  Which is why I am brewing the Blonde Ale as well.  This beer can be aged also but because I really want something on tap on the Keg bar I am going to take this one grain to glass in about 14 days.

As I said in my original post I will be sending some of these beers out for tasting to a few brewing buds over at HomeBrewChatter.com so they can give me some feedback on the recipes.  More to come…

The 2014 Brewing Challenge

OK, it isn’t really a challenge but more of a goal or mission. Simply put, I want to brew all 80 recipes in John Palmer‘s and Jamil Zainasheff‘s book Brewing Classic Styles.

I don’t think I am going to start at the beginning of the book and go straight through. I will more than likely brew the beers according to seasons. I will be scaling down the recipes to 2 gallon batches to save on time, cut down on waste, and to be able to move through the beers rather quickly. For copyright reasons I will not be posting the recipes but will be using Beersmith to scale the recipes to size. 5 gallon batches might be a bit too much if I would like to finish this goal anytime before the next millennium. I will document the recipe, all brew day notes and any noteworthy items that may happen from the grain to glass process. My plan is to brew a batch ever two weeks.  All the beers will be force kegged then bottled using a beer gun and sent to a few brewing buddies at HomeBrewChatter.com to assist with the judging/critique of the beers.

Wish me luck and we’ll see where we end up.

Feb 2nd Brew Session

My first brew session of 2013 didn’t flow like I planned.  I was going to brew an Amber Ale and a Belgian Golden Strong Ale.  I only had enough time for the Amber Ale and thought better against trying to force the Belgian.  I have put the Belgian off until Feb 9th so in the meantime I have decided to brew a Bourbon Barrel Porter and a Spotted Cow Clone.  Got the starters going this evening.  I am using two older yeast packs so I am starting them early to get them stepped up to the right pitch amount.

BOURBON BARREL PORTER

Recipe Specifications
--------------------------
Boil Size: 7.47 gal
Post Boil Volume: 7.02 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.061 SG
Estimated Color: 27.4 SRM
Estimated IBU: 30.2 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 92.0 %
Boil Time: 60 Minutes

Ingredients:
————
Amt Name Type # %/IBU
9 lbs 12.0 oz Pale Malt, Golden Promise (Thomas Fawcet Grain 1 79.6 %
1 lbs Caramel/Crystal Malt – 10L (10.0 SRM) Grain 2 8.2 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 3 4.1 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 4 4.1 %
8.0 oz Munich Malt – 10L (10.0 SRM) Grain 5 4.1 %
2.50 oz Fuggles [4.50 %] – Boil 60.0 min Hop 6 30.2 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 7 –
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml Yeast 8 –
2.00 oz Oak Chips soaked in Evan Williams Bourbo Flavor 9 –

Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 12 lbs 4.0 oz
—————————-
Name Description Step Temperat Step Time
Mash In Add 15.31 qt of water at 168.2 F 156.0 F 60 min

Sparge: Batch sparge with 2 steps (1.37gal, 3.73gal) of 168.0 F water

UnSpotted Cow


Recipe Specifications
--------------------------
Boil Size: 7.47 gal
Post Boil Volume: 7.02 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.053 SG
Estimated Color: 4.1 SRM
Estimated IBU: 16.4 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 92.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 65.1 %
1 lbs 8.0 oz Corn, Flaked (1.3 SRM) Grain 2 14.0 %
1 lbs 4.0 oz Carafoam (2.0 SRM) Grain 3 11.6 %
12.0 oz Oats, Flaked (1.0 SRM) Grain 4 7.0 %
4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5 2.3 %
0.50 oz Northern Brewer 10.2 [10.20 %] - Boil 60 Hop 6 13.3 IBUs
0.50 oz Saaz 5.0 [4.00 %] - Boil 20.0 min Hop 7 3.2 IBUs
1.0 pkg California Lager (Wyeast Labs #2112) [12 Yeast 8 -

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 16.13 qt of water at 159.5 F 150.0 F 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun, , 4.72gal) of 168.0 F water

The first brews of 2013

I have been delayed by a couple weeks to brew.  I am stepping up the starters one more time each and will be brewing on Sunday the 20th.  I have decided to brew a Belgian Golden Strong Ale and an Amber Ale.

The Amber Ale is a clone of Fat Tire which was the 2nd beer I ever made in a kit.  It hasn’t been a true clone as I have modified it every time I have brewed it.

Recipe Specifications
————————–
Boil Size: 7.71 gal
Post Boil Volume: 7.02 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.052 SG
Estimated Color: 7.9 SRM
Estimated IBU: 28.1 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 92.0 %
Boil Time: 90 Minutes

Ingredients:
————
Amt Name Type # %/IBU
8 lbs 10.1 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 82.2 %
1 lbs Munich Malt – 10L (10.0 SRM) Grain 2 9.5 %
8.0 oz Caramel/Crystal Malt – 80L (80.0 SRM) Grain 3 4.8 %
6.0 oz Victory Malt (25.0 SRM) Grain 4 3.6 %
0.50 oz Nugget [14.60 %] – Boil 60.0 min Hop 5 19.4 IBUs
1.00 oz Williamette 5.4 [5.40 %] – Boil 20.0 min Hop 6 8.7 IBUs
0.28 tsp Irish Moss (Boil 10.0 mins) Fining 7 –
1.00 oz Goldings, East Kent [4.50 %] – Boil 0.0 Hop 8 0.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [200 Yeast 9 –

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10 lbs 8.1 oz
—————————-
Name Description Step Temperat Step Time
Mash In Add 15.76 qt of water at 164.0 F 154.0 F 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun, , 5.03gal) of 168.0 F water
Notes:
——

Created with BeerSmith 2 – http://www.beersmith.com

The 2nd recipe is borrowed from a friend at www.homebrewchatter.com. I have never brewed a Belgian Style beer although I have drank several Belgian style beers. I have also never done a beer that has a Protein or Saccrification rest. If this turns out it could be the start of a whole new chapter in my brewing career.


Recipe Specifications
--------------------------
Boil Size: 7.47 gal
Post Boil Volume: 7.02 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.085 SG
Estimated Color: 4.9 SRM
Estimated IBU: 30.2 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 96.2 %
Boil Time: 60 Minutes

Ingredients:
————
Amt Name Type # %/IBU
12 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 76.2 %
1 lbs Wheat, Torrified (1.7 SRM) Grain 2 6.3 %
8.0 oz Munich Malt (9.0 SRM) Grain 3 3.2 %
4.0 oz Aromatic Malt (26.0 SRM) Grain 4 1.6 %
2 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 5 12.7 %
1.00 oz Saaz [5.80 %] – Boil 90.0 min Hop 6 13.7 IBUs
1.00 oz Tettnang [4.20 %] – Boil 90.0 min Hop 7 9.9 IBUs
1.00 oz Hallertauer [6.00 %] – Boil 15.0 min Hop 8 6.6 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 9 –
1.0 pkg Belgian Strong Ale (Wyeast Labs #1388) [ Yeast 10 –

Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 15 lbs 12.0 oz
—————————-
Name Description Step Temperat Step Time
Mash In Add 17.19 qt of water at 159.9 F 148.0 F 75 min

Sparge: Batch sparge with 2 steps (1.09gal, 3.73gal) of 168.0 F water

Double Brew Session Saturday

I have 3 kegs that are empty and coincidentally I have 3 empty tappers. So I am going to do a double brew day.

Brew Session #1

Recipe: Scotch Style Ale
Brewer: BrewMeister Jeff
Style: Strong Scotch Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
————————–
Batch Size (fermenter): 5.00 gal
Boil Size: 5.72 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.099 SG
Estimated Color: 21.5 SRM
Estimated IBU: 18.6 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
————
Amt Name Type # %/IBU
15 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 85.7 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 1.4 %
0.50 oz Challenger [7.50 %] – Boil 60.0 min Hop 7 10.3 IBUs
1.00 oz Goldings, East Kent [5.00 %] – Boil 20.0 Hop 8 8.3 IBUs
8.0 oz Honey Malt (25.0 SRM) Grain 3 2.9 %
1 lbs Caramel/Crystal Malt – 40L (40.0 SRM) Grain 2 5.7 %
8.0 oz Munich Malt (9.0 SRM) Grain 4 2.9 %
4.0 oz Chocolate Malt (450.0 SRM) Grain 6 1.4 %

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 17 lbs 8.0 oz
—————————-
Name Description Step Temperat Step Time
Mash In Add 21.88 qt of water at 165.9 F 154.0 F 60 min

Brew Session #2

Recipe: Irish Red Ale
Brewer: BrewMeister Jeff
Asst Brewer:
Style: Irish Red Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
————————–
Batch Size (fermenter): 5.50 gal
Boil Size: 7.47 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.046 SG
Estimated Color: 14.6 SRM
Estimated IBU: 18.8 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
————
Amt Name Type # %/IBU
8 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 89.4 %
6.1 oz Caramel/Crystal Malt – 40L (40.0 SRM) Grain 2 4.0 %
1.25 oz Goldings, East Kent [5.00 %] – Boil 60.0 Hop 5 18.8 IBUs
6.1 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 4.0 %
4.0 oz Roasted Barley (300.0 SRM) Grain 4 2.6 %

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 9 lbs 8.2 oz
—————————-
Name Description Step Temperat Step Time
Mash In Add 14.27 qt of water at 161.7 F 152.0 F 60 min

Edmund Fitzgerald Porter Clone

Brewing this on Sunday:

Recipe: Edmund Fitzgerald
Brewer: BrewMeister Jeff
Style: Robust Porter
TYPE: All Grain

Recipe Specifications
————————–
Batch Size (fermenter): 5.50 gal
Boil Size: 7.47 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.060 SG
Estimated Color: 30.2 SRM
Estimated IBU: 39.5 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
————
Amt Name Type # %/IBU
10 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 86.0 %
8.0 oz Caramel/Crystal Malt – 60L (60.0 SRM) Grain 2 4.0 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 3 4.0 %
8.0 oz Special B Malt (180.0 SRM) Grain 4 4.0 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 5 2.0 %
1.25 oz Centennial [11.50 %] – Boil 60.0 min Hop 6 35.2 IBUs
0.50 oz Williamette 5.4 [5.40 %] – Boil 15.0 min Hop 7 3.3 IBUs
0.50 oz Williamette 4.3 [4.30 %] – Boil 5.0 min Hop 8 1.0 IBUs
1.0 pkg Thames Valley Ale (Wyeast Labs #1275) [1 Yeast 9 –

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12 lbs 8.0 oz
—————————-
Name Description Step Temperat Step Time
Mash In Add 15.63 qt of water at 165.9 F 154.0 F 60 min

Updated Brewing Schedule

After going through and updating the inventory. I have figured out my next eight brew sessions. These aren’t in any specific order yet as I am not sure which I want to brew first.

Edmund Fitzgerald Clone – Great Lakes Brewing Company
English Pale Ale (Also known as an Extra Special Bitter) – DO NOT CONFUSE WITH BITTER BEER FACE!
Octoberfest
Strong Scotch Ale
Irish Red Ale
Cream Ale
Strawberry Blonde Ale
Big Wheel Amber Ale (Modified recipe from New Beglium’s Fat Tire)