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 

...

Entire Site: yourfavoritesucks.blogspot.com 

...

 

Please feel encouraged to leave comments.

Thank you. 

DAS Beer 5

DAS BEER 5
Fünf
1.045 - 1.009
4.7% ABV
33 IBU

Same as DAS Beer 3 and 4 (Best instead of Weyermann):

THE MALTS:

23 lb Best Pilsner

5 lb Weyermann Dark Munich 

1 Lb Weyermann CaraFoam

New Hop Schedule (Emulating DAS Beer 4)
THE HOPS:
1 oz Magnum (14.1% AA) - 60 min (18.5 IBU)
2 oz Hallertauer Mittelfrüh (3.6% AA) - 30 min (5.3 IBU)
2.5 oz Tettnang (4.0% AA) - 20 min (4.5 IBU)
2.5 oz Hallertauer Mittelfrüh (3.6% AA) - 5 min (2.2 IBU)
3 oz Tettnang (4.0% AA) - 5 min (2.9 IBU)
2.5 oz  Tettnang (4.0% AA) - 0 min
1.5 oz Hallertauer Mittelfrüh (3.6% AA) - 0 min

YEAST:
2206

WATER:
29 lbs grain = 10 gallons strike water needed.
4ml Lactic Acid in Mash, brah.

Additions:

Per 15 gal:

Gypsum: 10.5 grams

CaCl2: 1.5 grams

Epsom Salt: 5.25

Per 5 gal:

Gypsum: 3.5 grams

CaCl2: .5 grams

Epsom Salt: 1.75

	Calcium	Magnesium	Sodium	Sulfate	Bicorbonate	Chloride
Crawford	32	2	12	75	36	6
811	12	2	11	12	35	11

Brew day notes:

Strike Temperature - (It always spikes when the circulation starts; next time make strike temp 5 degrees below desired mash temp, and allow to rise. I added about one gallon of water to cool mash down, which may be the procedure to continue since that has happened the last few times with fine results.

Mash Temp - 146 

First Runnings - 7 gallons / 1.075

Total Boil - 19 gallons / 1.046

Post Boil 17 gal / 1.054

Dilution 1 - 18 gal / 1.049

Dilution 2 - 19 gal / 1.045

Dilution 3 - 

Fermentation Temps:

Lagered at 40 degrees starting 9/10/18

Fermentation:
Make graph from notes

Racked off yeast, lagering: 9/14

Taproom Menu

Menu:

DRAFT

Shruum: 6.5% ABV
Chanterelle Mushroom Belgian Ale

The Barrel's Bastard: Around 5% ABV
Unfiltered KellerBeir -- Cloudy is the new cool.

DECADE: 6.6% ABV
Barrel Aged Brown Ale

BOTTLES

The Central SKArootinizer: 5.7% ABV
Barrel Aged Brown Ale -- Sour with coconut notes

DAS TEX: (Between five and six, shit . . .)
Pale Wild Ale -- Nice and Tart -- Drink it.

Biere de Lorette: 6.2% ABV
Saison aged with oak and bacteria

Booze Hound: 7.6% ABV
Rye Barrel Aged Foreign Extra Stout

DAS Brett: 5.6% ABV
DAS Beer (Pils) with Brett

Dirty Blonde (2011) 4.7% ABV
Wheat beer aged with oak and bacteria

The Old Over/Under: 10.5% ABV
Strong Burton Ale aged with Brett. A peculiar beer; wine-like

Peachy Cool Arrow 6% ABV
DAS TEX with peaches

Rudy Lycanthrope: 6.5% ABV
Red Wheat Beer Wood Aged with bacteria

Temptation Toad (2013) 5% ABV
Red Session Ale aged on oak and Russian River dregs

Texas Monkey Killer: 6% ABV
Brown Ale fermented with TEX with dates -- Puckeringly sour with dark fruit complexity

Whiskey Sour: 5.6% ABV
Barrel Aged Wheat / Oat / Barley Beer  - Lemony sourness with residual whiskey flavor

River Bitter: First 811 Brew

River Bitter: First 811 Brew

1.045 - 1.013

4.2% ABV

38 IBU

The Malts:

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

The Hops:

.75 oz Pilgrim (9.1% AA) -- 60 min
1  oz Magnum (11.5% AA) -- 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 gallons Strike Water + 4 Ml Lactic Acid in Mash (At least 1.5 more gallons (fear of stuck mash, and to cool down mash)

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

The Yeast
Wyeast 1469 West Yorkshire

Brewday Notes:

Strike Temp: 154
Mash Temp: 155
First Runnings: 8.75 gallons / 1.069
Total Boil: 19 gallons / 1.045
Post Boil: 16.6 gallons / 1.052
New Volume 1: 17.5 gal / 1.049
New Volume 2: 18.5 gallons / 1.045
First brew in the garage went very well.

Glass Fermenter:
4.5 gallons (1.045) + 1 gallon brewday water from HLT = 5.5 gallons / 1.040
B-3 Yeast from Southeast Yeast -- Slurry from 7/17, activated with wort.


Fermentation:
River Bitter: 70 degrees
B3: 74 degrees

River Bitter Cask:
5.4 gallons primed to 2.5 volumes (5.3 oz corn sugar)
Beer foamed up when I opened the fermenter (it was pressurized since i removed the blow-off). Beer was much cloudier than what went into bottling bucket. May require extra attention when moving since there will likely be more sediment.

Bottles:
3.6 gallons primed to 2.5 volumes (3.5 oz corn sugar)