B&E BrewHaus Blog

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

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

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)

Of Course this is all Weather depending, cuz if it is nice outside I am going fishing.

Recipe: The Stem Cell Ale
Brewer: BrewMeister Jeff
Asst Brewer:
Style: Cream Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
————————–
Batch Size (fermenter): 11.00 gal
Boil Size: 13.54 gal
Bottling Volume: 10.00 gal
Estimated OG: 1.040 SG
Estimated Color: 4.8 SRM
Estimated IBU: 16.3 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 90 Minutes

Ingredients:
————
Amt Name Type # %/IBU
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 82.4 %
2 lbs Corn, Flaked (1.3 SRM) Grain 2 11.8 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 4 2.9 %
8.0 oz Caramel/Crystal Malt – 60L (60.0 SRM) Grain 3 2.9 %
0.75 oz Northern Brewer 10.2 [10.20 %] – Boil 60 Hop 5 13.2 IBUs
0.75 oz Saaz 5.0 [4.00 %] – Boil 20.0 min Hop 6 3.1 IBUs
2.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 7 –

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 17 lbs
—————————-
Name Description Step Temperat Step Time
Mash In Add 26.50 qt of water at 159.1 F 150.0 F 60 min

As some of you may or may not know that I have this enormous filter mounted on my brew stand that I run all my water through.  Well I decided to send my water to Ward Labs for testing (both through the filter and plain tap water). Here are the results:

Plain Tap water

pH 7.6
Total Dissolved Solids (TDS) Est 197
Electrical Conductivity, mmho/cm 0.33
Cations / Anions, me/L 3.3 / 3.1
ppm
Sodium, Na 9
Potassium, K 2
Calcium, Ca 37
Magnesium, Mg 12
Total Hardness, CaCO3 143
Nitrate, NO3-N 0.5 (SAFE)
Sulfate, SO4-S 10
Chloride, Cl 14
Carbonate, CO3 < 1
Bicarbonate, HCO3 126
Total Alkalinity, CaCO3 103

Filtered Water

pH 7.7
Total Dissolved Solids (TDS) Est 175
Electrical Conductivity, mmho/cm 0.29
Cations / Anions, me/L 3.2 / 3.2
ppm
Sodium, Na 9
Potassium, K 1
Calcium, Ca 35
Magnesium, Mg 12
Total Hardness, CaCO3 138
Nitrate, NO3-N 0.4 (SAFE)
Sulfate, SO4-S 10
Chloride, Cl 15
Carbonate, CO3 < 1
Bicarbonate, HCO3 129
Total Alkalinity, CaCO3 106
“<” – Not Detected / Below Detection Limit

Now to figure out what to do with this info…

Stay tuned as I just upgraded to BeerSmith 2 and need to fine tune the software and will post my findings soon.

Recipe Specifications
————————–
Batch Size: 5.50 gal
Boil Size: 7.67 gal
Estimated OG: 1.063 SG
Estimated Color: 14.2 SRM
Estimated IBU: 76.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
————
Amount Item Type % or IBU
10.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 80.00 %
1.00 lb Caramel/Crystal Malt – 60L (60.0 SRM) Grain 8.00 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 8.00 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.00 %
0.50 oz Amarillo Gold [7.50 %] (75 min) (First WoHops 12.8 IBU
1.00 oz Northern Brewer 10.2 [10.20 %] (60 min) Hops 27.3 IBU
1.00 oz Cascade 8 [8.00 %] (45 min) Hops 19.7 IBU
1.00 oz Cluster [7.90 %] (20 min) Hops 14.2 IBU
0.50 oz Cascade 8 [8.00 %] (5 min) Hops 2.1 IBU
1 Pkgs American Ale II (Wyeast Labs #1272) [StartYeast-Ale

Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 12.50 lb
—————————-
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 18.75 qt of water at 159.5 F 150.0 F
10 min Mash Out Add 8.75 qt of water at 211.3 F 168.0 F

If you are anywhere close to where I live, you know that Mother Nature and Old Man Winter seem to be pissed off about something.  We have a few days above 50 with Sun and a cool breeze and then BAM! Old Man winter shows up and kicks us in the proverbial junk.  Along with the changes in season come changes to the brewing schedule.

Normally in the Spring summer months I would be brewing a great deal of Summer beers such as Wheats or Pale Ales.  But this year I have decided to enter some Homebrew competitions in an effort to get more feedback on what areas I need to improve on.  One competition I have entered is being run by Pilsner Urquell USA.  150 Homebrewers from around the US will compete for a trip to Prague and the title of 2011 Master Homebrewer.  The catch is you have to brew a Czech Pilsner style beer and be present on August 12th in Chicago to be eligible to win.  I have also entered 3 beers (American Pale Ale, Old Ale, & an Oatmeal Stout) into the 2011 WI State Fair Homebrew Competition as well as the 2011 German Fest Homebrew competition.  The beers entered into the Germanfest competition must fall into a German bier category.

With what I believe will be my last brew session of 2010, I have decided to make it a double session. I will be brewing a beer from Jamil Zainasheff‘s book “Brewing Classic Styles” and a House Specialty the Big Wheel Amber Ale. This beer is a clone of Fat Tire from New Belgium Brewing Company.

The Big Wheel Amber Recipe

Style: American Amber AleTYPE: All GrainTaste: (35.0)
Recipe Specifications--------------------------Batch Size: 5.50 gal      Boil Size: 7.67 galEstimated OG: 1.059 SGEstimated Color: 12.7 SRMEstimated IBU: 27.5 IBUBrewhouse Efficiency: 75.00 %Boil Time: 90 Minutes
Ingredients:------------Amount        Item                                      Type         % or IBU      9.00 lb       Pale Malt (2 Row) US (2.0 SRM)            Grain        75.00 %       1.50 lb       Munich Malt - 10L (10.0 SRM)              Grain        12.50 %       1.00 lb       Caramel/Crystal Malt - 80L (80.0 SRM)     Grain        8.33 %        0.50 lb       Victory Malt (25.0 SRM)                   Grain        4.17 %        1.50 oz       Williamette 5.4 [5.40 %]  (60 min)        Hops         22.5 IBU      1.00 oz       Goldings, East Kent [4.50 %]  (10 min)    Hops         5.0 IBU       1 Pkgs        American Ale II (Wyeast Labs #1272) [StartYeast-Ale

Mash Schedule: Single Infusion, Full Body, Batch SpargeTotal Grain Weight: 12.00 lb----------------------------Single Infusion, Full Body, Batch SpargeStep Time     Name               Description                         Step Temp     60 min        Mash In            Add 18.00 qt of water at 167 F      154.0 F

Oatmeal Stout Recipe

Style: Oatmeal Stout

TYPE: All Grain

Taste: (35.0)

Recipe Specifications

--------------------------

Batch Size: 5.50 gal

Boil Size: 7.42 gal

Estimated OG: 1.062 SG

Estimated Color: 32.5 SRM

Estimated IBU: 26.5 IBU

Brewhouse Efficiency: 75.00 %

Boil Time: 60 Minutes

Ingredients:

------------

Amount        Item                                      Type         % or IBU

9.50 lb       Pale Malt (2 Row) US (2.0 SRM)            Grain        73.08 %

1.00 lb       Oats, Flaked (1.0 SRM)                    Grain        7.69 %

0.75 lb       Chocolate Malt (350.0 SRM)                Grain        5.77 %

0.75 lb       Victory Malt (25.0 SRM)                   Grain        5.77 %

0.50 lb       Caramel/Crystal Malt - 80L (80.0 SRM)     Grain        3.85 %

0.50 lb       Roasted Barley (300.0 SRM)                Grain        3.85 %

2.00 oz       Goldings, East Kent [4.50 %]  (60 min)    Hops         26.5 IBU

Mash Schedule: Single Infusion, Medium Body, Batch Sparge

Total Grain Weight: 13.00 lb

—————————-

Single Infusion, Medium Body, Batch Sparge

Step Time     Name               Description                         Step Temp

90 min        Mash In            Add 19.50 qt of water at 164  F     154.0 F

My first beer review is Blue Paddle from New Belgium Brewing in Colorado. At first this beer is a decent beer. It pours a nice clear golden color with a white head that fades in the time it took me to tie up the trash and take it to the garbage can. The beer has a mild grassy citrus aroma that is quite pleasant. The first drink was a smooth tasting with no alcohol bite and a lingering bread-like mouthfeel. There is little head retention but there is a good amount of lacing. As the beer gets warmer it seems to morph into a Miller Lite.

It was a decent Beer that could be a pleasant summer drinker. However, I think there are better beers on the market for summer beers. Somewhat disappointed as I really like other beers from New Belgium.

Well, I was going to brew up a Parti-Gyle recipe, However, I cannot decide on the recipes I want to brew. So I decided, after some research on the web and an interesting piece of info I found, to brew up my Spotted Cow Clone again. The info I found says that New Glarus Brewing Co uses Kolsch for their Spotted Cow. I am going to brew my Spotted Cow Clone with a bit of a side by side comparison. So I am going to brew the standard 10 Gallons and split the batch into two 5 Gallon fermenters and use a Kolsch for one fermenter and the 3711 French Saison yeast for the 2nd fermenter.

Recipe is Here.

I will comment as the progression moves forward and let you know how this goes.