skip to main |
skip to sidebar
Saison - split batch yeast test
brewed on: 4/29/13
OG: 1.051
IBUs: 32
SRM: 4
mash temp: 150F
6 gallon batch
90 minute boil
60% efficiency assumed
malt:
10 lbs Belgian pils
3 lbs German wheat
8 oz acidulated malt
hops:
2 oz Styrian Goldings @ 3.8% - 60 minutes
1.5 oz Styrian Goldings @ 3.8% - 15 minutes
0.5 oz Styrian Goldings @ 3.8% - 5 minutes
1 oz Styrian Goldings @ 3.8% - flameout
1 oz Sterling @ 7.9% - flameout
yeast:
split batch:
WY 3711 French Saison - 3 gallons
Belle Saison dry yeast - 3 gallons
fermented at 60F
Smoked Dunkelmarzen
brewed on: 3/11/13
OG: 1.056
IBUs: 21
SRM: 21
mash temp: 154F
6 gallon batch
90 minute boil
65% efficiency assumed
malt:
5 lbs Weyerman rauch malt
5 lbs Vienna
3 lbs Munich
6 oz Carafa II
12 oz Caramunich I
hops:
1.5 oz Hallertauer @ 4.8% (60 minutes)
0.5 oz Hallertauer @ 4.8% (10 minutes)
yeast:
2206 Bavarian Lager - 4 liter starter
fermented at 54F
lagering starting 3/28/13
I recently taught a beer tasting continuing education course at the University of Wisconsin - Parkside. It was a lot of fun! I brought in ten different commercial beers and we tried them all, discussing characteristics and history of the styles as we went. One of the beers I brought was St. Bernardus Pater 6, a dubbel. I've had their Abt 12 (quad) many times, but hadn't had Pater 6 before. It was one of the better commercial dubbels I can remember trying. Most of them are too sweet, too phenolic, to harsh in general, for my taste. Pater 6 was nice and cleanly malty while still exhibiting classic abbey character. I resolved, that night, to brew one soon and that's just what I did a couple days ago!
In trying to get as close to the Pater 6 character as I could I went with the Wyeast Trappist High Gravity strain, WY3787. It supposedly originated from Westmalle abbey brewery, which is where St. Bernardus (and Westvletern) got their yeast from as well. I opted for a simple grain bill with some aromstic malt for nice malty complexity. I'm fermenting it at 65F, on the low side for an abbey ale, to keep some of the harsher characteristics in check.
Dubbel
brewed on: 11/28/12
OG: 1.063
IBUs: 19
SRM: 16
mash temp: 150F
6 gallon batch
90 minute boil
75% efficiency assumed
malt:
11 lbs Pils
8 oz Aromatic
8 oz Special B
4 oz Caramunich I
hops:
26g Styrian Goldings @ 5.2% (60 minutes)
15g Styrian Goldings @ 3.8% (60 minutes)
yeast:
WY3787 Trappist High Gravity - 1800mL starter
fermented at 65F
secondary cold conditioning at 30F
kegged 1/23/13
sample while kegging - Banana and fresh figs. Caramel-like maltiness behind it. Not too sweet though. Looking forward to trying this once carbed!
It's been a long time since I've brewed a hoppy beer. I haven't brewed an IPA since my extract days several years ago. After looking through my freezer and realizing I had a lb of Amarillo, a lb of Zythos blend, a lb of Centennial, and several ounces each of Simcoe and Chinook I decided I would brew an IPA today.
I had originally hoped to brew a 100% Vienna "German Barleywine" but without proper yeast and missing my friend's giant mash tun I put that off for now.
American IPA
brewed on: 7/23/12
OG: 1.070
IBUs: 66
SRM: 8
mash temp: 150F
6 gallon batch
60 minute boil
75% efficiency assumed
malt:
15 lbs Canadian 2-row
8 oz Fawcett Crystal 65L
4 oz Victory
hops:
48 gm Zythos blend @ 10.9% - 60 minutes
12 gm Zythos blend @ 10.9% - 50 minutes
28.3 gm Centennial @ 8.7% - 10 minutes
28.3 gm Simcoe @ 12.2% - 5 minutes
28.3 gm Chinook whole leaf (from John) @ ? - 5 minutes
28.3 gm Simcoe - flameout
28.3 gm Centennial - flameout
28.3 gm Centennial - 5 minutes after flameout
28.3 gm Simcoe - dry hop (7 days)
28.3 gm Amarillo - dry hop (7 days)
I let the hops sit in the kettle for 20 minutes prior to chilling.
yeast:
2 packs - US05
Barbera Pyment
brewed on: 7/4/12
OG: 1.128
5 gallon batch
ingredients
2 48 oz cans - Alexanders Barbera grape concentrate
1 gallon (12 lbs) - California Orange Blossom honey (Northern Brewer)
yeast:
2 packages - EC1118 yeast
5g yeast nutrient per day, first 4 days
2.5g DAP per day, first 4 days
The method for this brew is
a little different than normal. I started by tossing a handful of MO
and wheat malt into 1L of starter wort. After a few days the pH had
dropped to 3.5 which is low enough to kill off most of the funkier
bacteria, like enterobacter, that lead to vomit aroma in the beer.
Once
the starter was ready I did a normal mash with the grain, followed by a
15 minute boil to kill off anything alive in it. The sour starter is
then pitched and the wort is allowed to sour over a few days at a warm
temperature. My garage should be alright this summery time of year.
Then, another 15 minute boil with the hops for just a few IBUs. This
kills off the souring bugs. After chilling, WY German Ale yeast is
pitched and the beer ferments and is dealt with normally from then on.
Quick Soured Berliner Weiss
brewed on: 4/20/12
OG: 1.036
IBUs: 5.7 IBUs
SRM: 3.1
mash temp: 153F
6 gallon batch
75% efficiency assumed
malt:
4 lbs Pils
4 lbs Wheat malt
hops:
25 gm Hallertau @ 3.9 - 15 minutes
yeast:
step 1 - sour starter
step 2 - WY 1007 German Ale
Gratzer
brewed on: 4/18/12
OG: 1.029
IBUs: 34 IBUs
SRM: 2.4
mash temp: 153F
6 gallon batch
60 minute boil
75% efficiency assumed
malt:
6 lbs Weyerman Oak Smoked Wheat
hops:
28.3 gm Pearle @ 7.8% - first wort
15 gm Hallertau @ 3.9% - 15 minutes
yeast:
White Labs Cream Ale Blend
primary: 68F
Posts
