Barrel Beer #6

 

Barrel Beer #6

1.045-1.00?

20 IBU

??% ABV

Barrel-Aged Golden Sour 

The Malts:

25 lb Two Row

9 lb Flaked Wheat

The Hops:

3.12 oz Tettnanger (4% AA) -- 90 minutes

.75 oz Magnum (12.1% AA) -- 90 minutes

The Water: No adjustments other than filtering/camden

Mill set to .40

Mashed thinner according to the recommendations from my notes from past batches: 1.55qt/lb

34lbs = 13.16 gallons: MAX CAPACITY!

Strike 160

Mash 154

Pre-boil: 1.047 / 19.25 gallons

Post-boil: 1.055 / 1 7.5 gallons

Dilution: 1.045 / 19.5 gallons

S-04 for 7-8 days @ 70 degrees

Racked to Barrel: 1.12.21

Manual Transmission

Manual Transmission
1.045 - 1.0??
??%  ABV
37 IBU

Fermentables:

27 lb 2 row

4 lb Flaked Oats

Hops:

1oz Magnum (13.5% AA) - 60 Minutes

1oz Crystal (3.8% AA) - 30 Minutes

2oz Crystal (3.8%AA) - 15 Minutes

3oz Mosaic (12%AA) - 15 Minutes

3oz Mosaic (12% AA) - 0 Minutes

1oz Crystal (3.8% AA) - 0 Minutes

Water: 

Same as River Bitter:

Ca - 115, Mg 14, Na 11, Cl 87, SO4 211, 

Chloride / Sulfate Ratio - .41

+4ml Lactic Acid in Mash

Yeasts:

S-04
West Yorkshire
Windsor
US-05

Brew day Notes:

Strike 156 (11 gallons, but I got scared and thinned it out: 150-52 (about 12 gallons 1.55qt/lb - use this ratio next time for better estimation of temp loss))

Mash 150-152

Pre-boil 1.046 / 18.5 gallons
Post-boil 1.060 / 16.5 gallons
Dilution 1.045 / 20 gallons

River Bitter #3

River Bitter 3
1.045 - 1.010
4.6 ABV
40 IBU

The Covid-19 shut-in brewday. Recipe the same as the last two with additions for different AA% of hops:

Same as River Bitter with slight adjustments
The Malts:

21 lbs Canadian 2-Row
7 lbs Flaked Wheat
2 lbs 40L Crystal

The Hops:

1.75oz Magnum (12.1 %AA0 (26 IBU) -- 60 min
2 oz EKG (6.1% AA) -- 45 min
3 oz EKG (4.5% AA) -- 10 min
3 oz Styrian (2.7% AA) -- 0 min

The Water:

10.5 gallons Strike Water + 4 Ml Lactic Acid in Mash 

Per 15 gal:
15g Gypsum
9g CaCl2
7.5g MgSO4

The Yeast
Wyeast 1469 West Yorkshire

Bucket: Belgian Pale Ale (Aredennes)
1.045 -1.008
4.9% ABV

DOOMIE

DOOMIE

4% ABV

1.040 - 1.010 (Yorkshire)
1.040-1.011 (Windsor)
28 IBU

July 2019, at the Dog and Duck Pub
London England.
I'm drinking a hand-pulled pint of Sharp's Doom Bar.
Two other patrons enter shortly thereafter, and consider the choices.
One says to the other, "It's too fucking hot today for a Doomie".
-the end.

Malts:

21 lbs Canadian 2-row

4lbs 60L Crystal

1lb Roasted Barley

Hops:

.5oz (12.1%AA) Magnum -- 60min

2.5oz (7%AA) Northern Brewer -- 10 min

2oz Perle (5.9%AA) -- 10 min

3oz Northern Brewer (7%AA) -- 0min

30z Perle (5.9%AA) -- 0min

Yeast

2 fermenters: Wyeast West Yorkshire

1 Fermenter: SO4

1 Fermenter: Windsor

Water Chemistry

BrewDay Notes:

Mash 149
Pre: 1.040  - 18.75 gal
Post 1.046 - 17 gal
Dil 1.040 - 18.75 gal

Overflowed Ingrid, syphoned by mouth some to Smiley. Hope there is not mouth contamination.

Bucket: 1.025

Barrel Beer 5

Barrel Beer 5 (much of which will be Blackberry Beer)

1.050 - 1.0??

17 IBU 

?? ABV

 

Malts:
25lb Canadian 2-row
9lb Flaked Wheat

Hops:
1 oz Nelson Sauvin (14%AA) -- 90 min
.5oz Mandarina Bavaria (5.5%AA) -- 90 min

Brewday Notes:
"Easiest Brewday in a Long Time"

Mill checked: .40ish

Strike Temp: 154
Mash Temp: 154

First Runnings: 1.081
Preboil: 19gal / 1.050
Postboil: 16.75gal / 1.057
Dilution: 20.25gal / 1.050

12.29.19: Brewday
Fermented for 1.5 weeks (70 degrees / S-04)
1.8.20: Transferred to Barrel

1.12.21: Five gallons racked onto six pounds of Blackberries from down the street, Five gallons in a carboy for blending with berry beer, the rest in a keg.

River Bitter 2

River Bitter: First 811 Brew

1.045 - 1.011

4.5% ABV

40 IBU

Same as River Bitter with slight adjustments
The Malts:

21 lbs Canadian 2-Row
7 lbs Flaked Wheat
2 lbs 40L Crystal

The Hops:

1.8 Magnum (11.5%AA0 (25.8 IBU) -- 60 min
2 oz EKG (4.6% AA) -- 45 min
3 oz EKG (4.6% AA) -- 10 min
3 oz Styrian (2.6% AA) -- 0 min

The Water:

10.5 gallons Strike Water + 4 Ml Lactic Acid in Mash 

Per 15 gal:
15g Gypsum
9g CaCl2
7.5g MgSO4

The Yeast
Wyeast 1469 West Yorkshire

Brewday Notes:

Strike Temp: 155
Mash Temp: 155

Total Boil: 19 gallons / 1.045
Post Boil: 17 gallons / 1.055
New Volume 1: 19 gal / 1.045

Plastic Bucket: BPA
Remainder of (about 4 gallons) topped up with water (1.031). Ardennes yeast)


Fermentation:
 73-75 approx four weeks

BPA: (1.031-1.005 3.4% ABV)

Chantrelle Saison / XPA

XPA
1.045 - 1.008
4.8% ABV
33 IBU

Chanterelle Saison
1.057 - 1.007
6.5% ABV
33 IBU

Malts

25 lbs pilsner
5 lbs wheat
5ml Lactic acid in mash (no other water treatment needed)

Ten Gallons Strike Water

Hops

1oz galaxy ( 14% AA)  60 min

2oz Saaz (2.8% AA) 45 min

2oz Saaz (2.8% AA ) 30 min

2oz Saaz ( 2.8% AA) 15 min

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

Chanterelle Saison

boiled in wort for 5 minutes:

1lb D 45 Candi Syrup

2.25 0z dried Chanterelles

Secondary
14.5 oz frozen vacuum packed Chanterelles

Brewday Notes:

Strike Temp: 154 -- dropped to 151
Mash Temp 151
Mill set to same as big brew (didn't even check -- will I pay for that later?)

Mash stuck, but found pump will suck it through. Hooked hose up to mash tun recycle return rather than drain mash gravitationally.

Total Volume: 19.25 gallons @ 1.035
Post Boil 16.5 gallons @ 1.053
Dilution1: 18 gallons @ 1.045

Big Brew Day: Barleywine / Session IPA / Small Beer

Big Brew Day / Partigyle.

The idea was for each of the three brewers (Matt, Sean, Me) to formulate a grainbill that would be 85% Pale Malt, and 15% medium crystal malt with a gravity (if it were one beer) of 1.060. More complete notes and ramblings here.

The Malts
Pale Two Row -- Varying amounts by brewer
Crystal Malt -- Varying amounts by brewer (One mash, 40L, one 80L, one 20L)

The Water
Ca: 112, Mg: 15, Na: 11, Cl: 98, SO4: 190
Chloride / Sulfate Ratio: .51 (below .77 / enhance bitterness)

Ye Olde Dicke Joke

1.086 - 1.008
10.2% ABV

95 IBU

Hops:

3.5 oz Nugget (13% AA) -- 75 minutes

1 oz Summit (15.2% AA) -- 75 minutes

5 oz Columbus (15% AA) -- 5 minutes
(about 3oz Columbus dry hop (5.23.19)

Yeast: 

Varies by brewer

mine: Two rehydrated packets of S-04 pitched 1.22.19

Brewday notes:

Collected first runnings from each mash

D: 1.074, S: 1.085, M 1.085

Total Preboil: 19 gallons / 1.075

Richard Nixon

1.045 - 1.007

40 IBU
5% ABV

Hops:

1 oz Summit (15.2% AA) -- 60 min

1 oz Columbus (15% AA) -- 15 min

1 oz Moziac (11.5% AA) -- 5 min

1 oz Citra (13.3% AA) -- 5 min

Yeast:

Varies by Brewer

mine: One rehydrated packet of S-04 pitched 1.22.19

Brewday Notes:

Collected second runnings until capacity of boiler (18 gallons)

Pre-boil gravity 1.036

The Noble Wiener

... an unexpected little bastard

(Gravity not exactly known, but suspected to be 1.038-40 IBU not calculated: we were tired)
FG 1.005

• Around 4.5% abv

Hops:

.5 oz Loral (10.2% AA) -- 60 min

1 oz Loral (10.2% AA) -- 30 min

1 oz Loral (10.2% AA) -- 10 min

Yeast:

One rehydrated packet of S-04 pitched 1.22.19

Decade: Barrel Beer #4

1.050 / 1.000 ?

17 Ibu

6.6% Abv

The Malts:
20 lbs Pilsner Malt
9 lbs 2 Row
2 lbs Red Wheat Malt
2lbs Caramunich
1 lb Medium Chocolate Malt

29 lbs grain : ph predicted to be 5.55 with 811 water. No additions necessary. Shit yeah.

11.5 gallons of strike water

Hops:
1 oz Magnum (14% AA) -- 75 minutes

Yeast:
 Nottingham ; one packet per kegs (4) / to barrel while still active / rest to TEX.

Brewday Notes:

Strike Temp: 154 -- dropped to 144 when grain added
Mash Temp 152
Mill Set to .41 (checked) -- Stuck Mash Again. Check efficiency to see if I should set it wider.

First Runnings: 7.5 gallons / 1.077
Total Volume: 19 gallons / 1.045
Post Boil 17.25 gallons / 1.053
Diluted: 18.75 / 1.050

1.8.20: Racked from Barrel into Kegs / One 5gal carboy for dry hopping
1.11.20: Dry hopped carboy: 1.5oz Tettnang
1.26.20: Bottling special version (9.5oz dextrose (4vol); Culture of Brett)

Athens Homebrew Classic

DAS Beer

 2018 Athens Homebrew Classic

DAS Smoke-E-Nutz: Pecan Smoked Amber Lager:

 

Traditional Amber Lager with Home-smoked (pecan wood) malt as 40% of grain bill

5.4% ABV

Recipe, notes, and more

DAS Land of Organisms: Mixed Fermentation Sour Beer:

 

Bastardized English Pale Ale

6% ABV

recipe, notes, and more 

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