Jul 29, 2017

DAS Beer 4


DAS Beer 3


1.045 - 1.0?? (Bavarian) ?% ABV

1.045 - 1.0?? (Bohemian) ?% ABV

1.045 - 1.0?? (TEX) ?% 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:
1.5 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)



YEAST:



Same as DAS Beer 3
WATER:
29 lbs grain = 9.4 gallons strike water needed.
Additions:
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:

May 26, 2017

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



Mar 19, 2017

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





Jan 22, 2017

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%)