Jul 10, 2015

El Jeffe Amberweissen

El Jeffe Amber Weissen

1.054 - 1.009
21 IBU
5.9% ABV

Take Off, You Gose
1.043 - 1.007
16 IBU
4.7% ABV

The Thing:
Second 15-gal brew. All one wort (target 1.049). Last four gallons to be diluted with a gallon of water for close to 1.039. Small beer to get smoked sea salt (or other variety) and lactic acid. May also get some citrus peel, though I think the flavor may clash with sourness -- may opt for coriander or something else. 

The Malts:
10# Malted Wheat
15# Vienna Malt
4# Flaked Wheat

1.5oz Centennial (9.1% AA)

Other Ingredients (Small Beer Only):
Indian Coriander (.5oz boiled for 10 min)
Pink Himalayan Salt (around .75oz)
Lactic Acid (5ml per Gallon)

Wyeast 3068 (10 gal)
US-04 (5 gal)

The Mash: Here's the plan: Initial protein rest will be at 122 degrees. After twenty minutes, I will pull a large (nearly half of the mash) decoction and heat it to 155. I will hold it there with a lid and a sleeping bag for about fifteen minutes before bringing to a boil. At that point I will add the decoction to the main mash until the saccrification temperature of 146. This rest will be held for one hour, before mash-out (around 168).

  • 122 - 20 min
  • Decoction 155 - 15 min then boil
  • Return decoction to 149 -- 45 min (should not have added the entire decoction - was aiming for 146. Changed time from 30 to 45 min
  • 154 - 20 min
  • 166 - 15 min
  • Mash out - 170

Brewday Reflections:

  • Decoction was a little too much, and I should not have added the entire thing back to the mash. This raised the temp to around 172. I got it back down to 149 by adding water.
  • I added a 166 rest to allow the mash to circulate more since it did not circulate during the 149 rest since it was warmer than I wanted.
  • Added an additional 15 minutes to the boil since it did not seem as though I was boiling off enough.
  • Efficiency higher than calculated = 16.5 gallons of 1.054 wort, rather than 16 gallons of 1.049 wort.


Fermentation has been vigorous, especially the 3068.
Fermentation started around 63 degrees. Allowed to climb to 65-70 degrees.

May 22, 2015

toxic avenger / angel piss

The Toxic Avenger

1.087 - 1.023
98 IBU
8.3% ABV

Angel Piss

1.034 - 1.005
32 IBU
3.8% ABV


Total Grain Bill:
25 lbs Marris Otter
1 lb CaraMunich 40L
1 lb 60L Crystal
1.25 lbs Honey (piss only)

Hops (small beer):

1 oz Centennial (9% AA) - 60 min
1 oz Centennial (9% AA) - 15 min
1 oz Galaxy (15% AA) - 0 min
1.5 oz Galaxy - Dry 7 days

Hops (strong beer):
1 oz Centennial (9% AA) -- FWH
1 oz Centennial (9% AA) -- 60 min
2 oz Zythos (10.9% AA) -- 60 min
5 Simcoe (13.8% AA) - 60 min
1 oz Zythos (10.9% AA) -- 20 min
1 oz Galaxy (15% AA) -- 15 min
1 oz Centennial (9% AA) - 5 min
1 oz Galaxy (15% AA) -- 5 min
1 oz Zythos (10.9% AA) -- 5 min
2 oz Zythos (10.9% AA) - 0 min
2 oz Galaxy (15% AA) - 0 min
2 oz Centennial (9% AA) - 0 min
1oz Galaxy - Dry 7 days
1oz Zythos - Dry 7 days
1oz Centennial - Dry 7 days


9 gallons strike water

Mashed @ 154
Fermentation Temp - around 62


6.9.15 -- Checkd gravit of both beers (1.023 and 1.005). Small beer is tasting very good with a surprising presence from the honey. The only concern is that it is too dry and may be perceived as watery (again  honey). Big beer is rowdy and bitter -- I suppose that was the point. I am thinking this one may still have a couple points to drop, so I am going to leave it at around 70 degrees for another week or so before dry hopping.

I am thinking of the following for dry hopping:

Big Beer - One ounce each of Zythos, Centennial, and Galaxy
Small Beer - 1.5 oz of Galaxy

I conducted anIPA Study over the course of two days. I am not sure where this influenced my practice.

: 5.8.15

Straight to ale Monkeynaut:

Aroma is of orangesand mangoes with just a hint of Piney resin very pleasant and desirable. This this is good as a medium or bass note, but we do use something else for Crispness and brightness at the end smells very good tastes very good but isn't very bright. Pineapples.
Finish is piney, but not thick and resiny.

Jekyll Hop Dang Diggity:

More piney - earthy aroma. Bright finish. Crisp. Beer is more drinkable, but more due to grainbill. Hope are lighter and crisper, more pine flavor.

Weyerbacher last chance ipa:

Dank. Some fruit, but they seem more like the base levels of pineapple. Finish has good crispness but not much mid range here. Having less of the mid range could make a beer more drinkable, I would want a little more than what it is here overall hot profile is very good just wanting more in the middle. I bet this is Columbus.

Day two:

Ballast point Dorado

Big Pine like aroma. Heavy Pine and resin flavor, mixed with the alcoholic nature of this beer 10% it is almost medicinal in quality.

The aroma is orange pineapple and mango in nature yet slightly faint, especially for a double I P a.

This is not the hop character I am looking for.

Westbrook ipa

Sweet grass / lime aroma
This is the type of aroma is what I want, but perhaps a little dif.

Mid-range bitterness is good

I like this a lot.
I would make the aroma more fruity and pronounced.

Look at your recipe draft and back off ibus then add those hops later and dry.

21st amendment brew free or die.

Quite bitter, but not as much flavor and aroma as I would like.
A tad soapy. Very traditional west coast

Mar 28, 2015

Mordecai Brown

Mordecai Brown Ale
1.060 - 1.015
75 IBU
5.9% ABV

The Malts: 26.5 lbs

14 lbs Maris Otter
7 lbs Light Munich Malt
2 lbs Brown Malt
1 lb Carafoam
1 lb 60L Crystal Malt
.5 lb 40L Crystal Malt
.5 lb 80L Crystal Malt
.5 lb 120L Crystal Malt

The Hops:

1 oz Magnum (14.2% AA) - 60 min
1.5oz Centennial (9%AA) -- 30 min
1.5oz Simcoe (13.1%AA) - 20 min
1.5oz Centennial (9%AA) - 15 min
.5 oz Simcoe (13.1%AA) -- 15 min
1 oz Zythos (10.9%AA) - 10 min
1 oz Simcoe (13.1%AA) - 10 min


8.8 gallons Strike water
Mash = 154 degrees

Brewday Notes and Reflections:

First Runnings: 1.085
Preboil - 1.054
O.G. -- 1.060

Gravity was a bit lower than planned because I did not boil off enough. This seems to happen frequently. I should always have the burner turned all the way up. I ended up with 12 gallons of 1.069 instead of the 11 gallons of 1.069 I planed for.

Feb 20, 2015

Another Pegasus

1.043 - 1.011
34 IBU
4.2% ABV

The Malts:

12 lbs Rahr Two Row
6 lbs Flaked Wheat

The Hops:

.5 oz Simcoe (13.8% AA) - 75 min
.75 oz Mosaic (11.6% AA) - 15 min
1 oz Simcoe (13,8% AA) - 10 min
2 oz Simcoe ( 13.8% AA) - 0 min
2 oz Mosaic (11.6% AA) - 0 min


S-04 Dry Yeast (one fermenter)
Mangrove Jack's Newcastle Dark Ale M03 (the other fermenter)


6 gallons strike water

Target Mash Temp - 155
Strike Temp 168 - 65 / 167 / 70

Brewday Notes and Reflections:

First Runnings 1.068
Preboil - 1.035

A rather easy brewday where all my equipment worked the way it should with the only exception being the HopBlocker (which could be attributed to me). This was the first time I added whole hops to the kettle, and the bulkhead got a little clogged with hops.

Though I used two different yeasts, both fermenters finished @ 1.011.