Barbera Pyment

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 

Quick Berliner Weiss

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

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

Muscat Pyment

Muscat Pyment

brewed on: 4/12/12
OG: 1.120

Fermentables:
12 lbs California Orange Blossom Honey
2 48oz cans of Muscat grape juice concentrate (68 Brix)



Yeast:
15g Lalvin EC-1118


Nutrient schedule:
Days 1-4
5g Wine yeast Nutrient
2.5g DAP


Fermented at basement temp (~68F)

Munich Dunkel II

I decided to brew a Baltic Porter and needed a yeast cake. I was happy enough with my Dunkel last time that I re-brewed the same recipe, but went with some water adjustments this time. I'm trying to be better about water adjustments in general since our water is a bit low in calcium.

Munich Dunkel (2)

brewed on: 4/11/12
OG: 1.048
IBUs: 22 IBUs
SRM:  17.5
mash temp: 150F
 
6 gallon batch
60 minute boil
75% efficiency assumed

malt:
5 lbs Munich malt
5 lbs Vienna malt
6 oz Carafa II


hops:
51 gm Hallertauer @ 3.9% - 60 minutes
7 gm Hallertauer @ 3.9% - 20 minutes


water:
mash
0.2g gypsum
0.4g baking soda
0.7g calcium chloride

sparge
0.3g gypsum
1.2g calcium chloride
 
yeast:
WY 2206 Bavarian Lager
primary: ~53F.
4/25 - Raised to 64F for diacetyl rest.
4/27 - Racked to secondary and into lagering chamber at ~30F.

Baltic Porter

This was my first attempt at brewing a Baltic Porter. So far, so good, although I got worse efficiency than expected and bumped up the gravity with a bit of DME. I've had the same efficiency problem on a few big beers lately where I've never had issues in several years with it before, regardless of gravity. My mill needs fixing though, and I wonder if part of it has something to do with the crush I'm getting on my grain.

This is the first lager where I had the yeast trying to crawl out of the bucket (within 2 hours, pitched at 50F!) It's also the first time I brewed a strong abv lager as well. I've pretty much stuck to Helles, Dunkel, and Kolsch prior to this.

Baltic Porter

brewed on: 4/30/12
OG: 1.086
IBUs: 42 IBUs
SRM:  31
mash temp: 142F
 
6 gallon batch
90 minute boil
75% efficiency assumed (got 65% in the end and bumped up with DME)

malt:
12 lbs Munich
7 lbs Pilsner
8 oz Crystal 65L (Fawcett)
8 oz Caramunich
8 oz Crystal, Extra Dark (Simpsons)
6 oz Carafa II
4 oz Chocolate (Simpsons)
1.5 lbs Extra Light DME (last 10 minutes of boil)


hops:
85 gm Saaz @ 5.5% - 60 minutes
28.3 gm Saaz @ 5.5% - 15 minutes


yeast:
WY2206 Bavarian Lager cake from Munich Dunkel
primary - 52F

lagering - 5/18/12

Brandy Barrel Archaic Beer

I brewed a collaboration recipe from Sean Paxton (Homebrew Chef) and Urbain of De Struise. It was their 'Archaic Beer' meant to pay homage to beers like De Dolle's Oerbier. My original batch turned out great 2 years ago and my friend Jesse & I decided to do a 12 gallon batch to fill up my 10+ gallon brandy barrel. The main difference from last time was that we went with the Wyeast Belgian Stout strain rather than a starter made from Pannepot dregs like last time. I also opted for Dark Candi sugar (syrup) rather than the piloncillo sugar I used last time. Here's the recipe:

Archaic Beer #2

brewed on: 3/11/12
OG: 1.092
IBUs: 24 IBUs
SRM:  34
mash temp: 150F (would have preferred higher, but we undershot a bit)
 
12 gallon batch
60 minute boil
70% efficiency assumed

malt:
27.2 lbs Belgian pale
3.6 lbs flaked oats
2.25 lbs Caramunich
1.7 lbs flaked wheat
1.5 lbs flaked barley
1.4 lbs Dark crystal (Simpsons)
1.4 lbs Extra dark crystal (Simpsons)
1.13 lbs Crystal 20L
0.57 lbs Black malt (Simpsons)


1 lb D90 candi sugar
1 lb D180 candi sugar
 

hops:
118.6 g Styrian Goldings 
yeast:
Wyeast Belgian Stout (limited release)

 fermented 3 weeks in primary, then racked to 10+ gallon brandy barrel