Pecan Smoke

Pecan Smoke

1.048 - 1.007

23 IBU

5.4% ABV

Malts:

15 lbs Weyermann Pilsner Malt
12 lbs Home Pecan Smoked Pilsner Malt*
2 lbs Caramunich
1 lb Melanoiden Malt
1 lb Carafoam

2 ml Lactic Acid in Mash

* About the smoked malt: Having a grain mill has finally allowed me to smoke my own malt. I did so using my Webber Kettle grill, a vegetable grilling basket, and some steel window screen. Batches of about five pounds of Weyermann Pilsner malt were wet with about 2 cups of distilled water, then smoked on a fire that was cooler than 200º. Pecan came from limb that fell in the yard 2-3 years ago, and has been cut and dried since. I smoked a total of 14-15 lbs of malt.

Hops

1.25 oz Magnum (12.9% AA)

Water:

Full Water Sheet

11 gal Strike Water ( a little thinner than 1:3 so to avoid stuck mash (i'm scared)).

Yeast: 2206 -- Propigated from DAS Beer 4 and grown up in beaker.

Brewday Notes:

• Mill Set to .41: No stuck circulation.
• Heat Switch Failure on EBC III. Had to unwire plugs and directly plug in boil kettle. It really sucked until I figured how to wire plugs. EBC III needs to go back to High Gravity for repairs, and I need to work to put all my connections back together.

Strike Temp: 151

Mash Temp: 151 (it was slightly after mash-in that the heat switch failed. The HLT stayed just warm enough to complete the mash)

First Runnings: I did not record this since I was freaking out about electricity.

Total Boil: 19 gallons / 1.047

Post Boil: 17 gallons / 1.054

New Volume: 19 gallons / 1.048

Fermentation Temp: 54º Ambient

Extra Beer in Glass Carboy:

About 4 gallons @ 1.048 + One Gallon Spring Water = 5 gallons @ 1.038

Pitched one packet of S-04 - Fermenting in hall (high sixties to low seventies in box)

Brown Barrel

Brown Barrel Beer

The Central Skaruutinizer1.046 - 1.002

11 IBU

5.7 % ABV

Malts:

25 lb Canadian Malting 2-row (79.4%)

4lb Dark Munich (12.7%)

1 lb 80L Crystal Malt (3.2%)

1 lb Melanoiden (3.2%)

8 oz Chocolate Malt (1.6%)

Hops:

1 oz Pilgrim (9.1%AA) - 60 minutes

Water:

Crawford Water with 4ml Lactic Acid in Mash (Ph 5.4)

Yeast:

US05 - One satchet per fermenter, then to Barrel while still active -- around 66º ambient

Brewday Notes:

Strike Temp: 153

Mash Temp: 154

First Runnings: 1.088 / 6 gal

Total Boil: 1.047 / 19 gal

Post Boil: 1.055 / 17.25 gal

New Vol 1: 1.051  / 18 gal

New Vol 2: 1.046 / 19 gal

Adjusted mill rollers to .38 -- still too fine. Mash circulation stuck at the end (not immediately like last time).  Adjust to .40 before next brew.

Notes:

11.5.17: Beer Racked to Barrel -- Leftover in Small Carboy with TEX

11.5.18: Beer kegged (2), with the remainder bottled @ 4.25 volumes -- Labled "SKA"

DAS Beer 4

DAS Beer 4

1.045 - 1.005 (Bavarian) 5.2% ABV

1.045 - 1.004 (Bohemian) 5.4% ABV

1.045 - 1.001 (TEX) 5.7% ABV

32 IBU

Same as DAS Beer 3

THE MALTS:

23 lb Weyermann Pilsner

5 lb Weyermann Dark Munich 

1 Lb Weyermann CaraFoam

New Hop Schedule
THE HOPS:
2 oz Pilgrim (9.1% AA) - 60 min (19.2 IBU)
1.5 oz Hallertauer Mittelfruh (4.7% AA)- 30 min (5.5 IBU)
3oz Tettnang (2.2%) - 20 min (3.2 IBU)
2.5oz Hallertauer Mittelfruh (4.7% AA) - 5 min (2.6 IBU)
3oz  Tettnang (2.2%) - 5 min (1.7 IBU)
2oz Tettnang (2.2%) 0 min (0 IBU)
.75oz Hallertauer Mittelfruh (4.7% AA) - 0 min (0 IBU)



YEAST:

Same as DAS Beer 3
WATER:
29 lbs grain = 9.4 gallons strike water needed.
Additions (different than DB3):
4.78g gypsum per 15 gallons
4.78g Epsom per 15 gallons
2.12g CaCl per 15 gallons
5ml Lactic Acid in Mash

Sulfate:Chloride = 6.46

DAS Beer 2 had good bitterness (similar ratio), but not crisp (so I am adding more sulfate).

Brew day notes:

Strike Temperature - 150

Mash Temp - 147

First Runnings - 1.094 (5.25 gal)

Total Boil 1.042 (18.75 gal)

Post Boil 1.053 (16.4 gal)

Dilution 1 - 1.050 (17.25 gal)

Dilution 2 - 1.047 (18 gal)

Dilution 3 - 1.045 (18.5 gal)

Fermentation Temps: 54º for about three weeks before starting diacytl rest (+3-5º every day or two until at 72º), then lagered around 40º for one month

Misc: 

• Crush on mill too fine (.036), resulted in stuck mash. Adjust to .039
• Adjusted bittering hops to 2oz Pilgrim to account for IBU dilution
• Added last bit of Mittelfruh (.75oz) at knockout since I had it.

DAS TEX: 

Fermentation:

2-3 days around 60º, then settled in around 74.

9.30.17 -- Tasted Tex -- very nice, may not be at FG yet (did not read)

Peachy Cool Arrow

(Leftover DAS Beer + Tex + Ga Peaches and Oak Chips)

Bottled on 11.5.17

F.G. = 1.001

Not sure how much sugar peaches contributed

Watermelon Sour Patch

Watermelon Sour Patch

 Boiled Candy (Braves) 1.054 - 1.005

6.4% ABV

Candy in Secondary (Crab) 1.039 - 1.004

6.4% ABV*

No Angel (Glass) - 1.042 - 1.00?

Merkin Gherkin - 1.039 - 1.003

4.7% ABV

All beers 13 IBU

Malts:

14 lbs Two Row

9 lbs Wheat Malt

Hops:

1 oz Pilgrim (9.1 AA%) -- 60 min

Water -- Link

Per 15 gal: 30g CaCL; 20g MgSO

add 7ml Lactic acid to Mash

7.5 gallons strike water

Two Five Gallon Fermenters:
both: 1.25 oz Indian Coriander  -- Boiled 10 min

Boiled Candy: (Braves)
1.054 - 1.005
2.5 lbs Water Melon Sour Patch Candy -- Boiled 15 min
*after fifteen minutes of boiling, the candy was still not all the way melted. The last 24oz or so of chunks got pureed with the hand blender, and then added to kettle.

6.17.15: Kegged - Candy did not seem to produce any sourness or watermelon flavor. Beer seems to still be usable though.


Candy in Secondary: (Crab)
1.039 - 1.004
2.5 lbs candy to added in secondary

7.8.17- Bottled at 3 volumes
Candy flavor is a bit more noticeable, but still at a level that may be best described as a small hint. I decided not to attempt to Gose-ify this batch for feer of making it taste nasty since there were already some interesting flavors going on -- not bad, but not typical either.

*figured to be very similar gravities to the Braves version since candy was equal, and in the secondary there was a healthy refermentation.

No Angel - Dedicated to the Memory of Gregg Allman:

1.042 - 1.0??

??% ABV

13 IBU

Draw 5-6 gallons of wort from kettle before diluting watermelon beer

Ferment with Southyeast Labs' B3 Farmhouse Ale

7.18.17 -- Down to 1.002. Quite acidic, but flavor seems to need time

Little Glass Carboy (Merkin Gherkin)
1.039 - 1.003
Left over wort
Fermented with dry Saison Yeast (fermentis)
after fermentation:
.75 oz salt (par 5gal)
8ml Lactic Acid per gal
Added 1 cut up cuke to secondary for three days (maybe more?) -- tasted every day after 2.
Yielded 12 .5L bottles

Brewday Notes:

Strike Temp - 153
Mash Temp - 147
First Runnings: 6gal, 1.077
Total Boil: 19 gal 1.038
O.G.: 17 gal , 1.042
New Vol: 11.5 gal, 1.042
New Vol2: 12.5 gal 1.040
New Vol3: 13 gal 1.039

DAS Landlady

DAS Landlady
1.044 - 1.009
4.6% ABV
33 IBU

The Malts:
29 lbs Golden Promise
.5 lb Roasted Malt

6ml Lactic Acid in Mash

Hops:

1 oz Pilgrim (9.1% AA) -- 60 min
2.5 oz East Kent Golding (4.6% AA) -- 45 min
3 oz Styrian Golding (5.4% AA) -- 5 min
3 oz Styrian Golding (5.4% AA) - 0 min

Water:
9.6 gallons Strike Water:

Crawford Water:

Yorkshire Water:
Ca: 105; Mg 17; Na 23; SO4 66; C1 30; BiCarb 153
C1/SO4 Ratio = .45

Landlady Water:

Additions:

Gypsum: 7.8g per 15 gal

CaCL: 9.4g per 15 gal

Epsom: 9.4g per 15 gal

Brewday Notes:

Strike Temp: 160 (high again. had to add water to mash)

Mash Temp: 153

Total Boil Volume: 18.75 gal

Preboil Gravity: 1.045

Post Boil (90 min) volume: 16.75 gal

Dilution:

11.75 gal = 1.053

12.50 gal = 1.049

14.00 gal = 1.047

15.00 gal = 1.044

O.G. 1.053

Yeast / Fermentation:

Two Five Gallon Fermenters:

Wyeast 1469 - Fermenting (68 - 72 degrees)

One Five Gallon Fermenter:

No Crap on Tap

1.068 - 1.000

9% ABV

not cut with water, then added 24oz Pinella (boiled in wort for 10 min): 1.068

Belle Saison (Dry) - Starting out (68 -72) then moving to ambient outside fridge (which may be very similar temp)

One Five Gallon Fermenter:

bucket

t-58 Dry Yeast + Culture from one bottle Paradox Tart Noire (fermenting at ambient temp (68 - 78)) 

Transferred to glass carboy about three weeks later along with stir plate culture (malt and apple juice) of dregs from Gueuze Fond Tradition , Oude Gueuze Boon Black Label, and Bluberry Farm Brett Belgo IPA

D'yer Mak'er

D'yer Mak'er Gose 

3.7% ABV

What do you do with two gallon of leftover beer that won't fit in the barrel?

Original Beer -> Dillution

1.043 - 1.008

4.6% ABV

2 gallons = 256 oz

256 / .046 = 11.8 oz pure alcohol

+ 64 oz distilled water

11.8 / 320 oz = 3.7% ABV

Gosen it up:

Boil Ten Min:

10g Salt

7g Corriander

+

Tea Made from 25g Hibiscus

+ 

12.5 ml Lactic Acid (88%)