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