Padunk-a-Dunkel

Munich Dunkel
O.G. = 1.050
24 IBU
4.9% ABV

Grain Bill:

11 lbs Munich II
.5 lb Carapils

Hop Schedule:

1 oz Spalt (3.4% AA) -- 60 minutes
1 oz Saaz (3.5% AA) -- 30 minutes

Wyeast Urquell Yeast

Mashing:
I want to use a three step mash with a 20 minute rest at 144, a 60 minute rest at 156, and then a 10 minute mash out at 170. The method I am using can be found here in John Palmer's How to Brew , or in some of my other brewing posts.

Initial Infusion Equation:
Strike Water Temperature Tw = (.2/r)(T2 - T1) + T2

(.2 / .75) (144 - 85 ) + 144 = 159.7 degrees (two gallons)

Mash Infusion Equation:
Wa = (T2 - T1)(.2G + Wm)/(Tw - T2)

(156-144) (2.3+8.6) / (210-156) = amount of boiling water needed to get to 156

(12)(10.9)/54 = 2.4 quarts

(170-156) (2.3+18) / (210-170) = amount of boiling water needed to get to 170

(14) (20.3) /40 = 7.17 quarts / 1.8 quarts

Brewday Reflections: Perhaps starting out with .75 quarts per pound is not quite enough. The run-off got stuck, and thankfully I still had my trusty drilled out five gallon bucket along with my old bottling bucket. It was time to go old school. I just hope I reaped the gravity I was hoping for and the beer will be as clear as if it were run through the manifold in my normal tun. Thankfully I had plenty of homebrew to help me relax and not worry. One should also notice that I did not check the temperature all the way through like I may have in the past. I have found the formula above to be reliable, so I just trusted it.

11.23.08 -- Checked gravity, and it was down around 1.014, which 72% attenuated. I did not expect it to be this far. I am raising the temperature as much as I can in hopes I can get a few more points out of it, eating up diacetyl in the process.

11.28.08 -- Gravity was down to 1.012. Racked into secondary and turned temperature down to 34 degrees.

12.26.08 -- Racked into keg

1.3.09 -- First impressions: Very drinkable! This beer is light bodied and certainly smooth. The bread crust flavors of the Munich malt come through very nicely, though next time I may add a little crystal to make it a tad more complex. I am not complaining though. A great beer that probably wont last long. I will have to be sure to take a picture before it runs out.

Before the Blog 2006 - 2007

Superstition Coffee Porter -- October 1, 2006
Good Head Red -- October 20, 2006
Good Head Red II -- December 30, 2006
Yippie IPA II -- March 10, 2007
Rauchbier -- April 2007
Good Head Red III (first all-grain batch) -- August 2007
Schwartzbier -- Fall 2007
Stout -- October 2007
Good Head Red IV -- November 3, 2002 (R.I.P. -- November 24, 2007)

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2009

Yippie I.P.A. -- January 18, 2009
Bohunk -- February 20, 2009

Extra Pale Ale -- February 20, 2009
Good Head Red 2009 -- March 10, 2009
Black Belgian Ale -- March 27, 2009
Bavarian Lager -- May 15, 2009
Belgian Strong Golden Ale -- May 15, 2009
Bavarian Amber Lager -- July 12, 2009
Belgian Blonde -- July 12, 2009
Belgian Ale (ardennes) -- July 28, 2009
Belgian Ale (Strong Ale) -- July 28, 2009
Precipitator -- October 12, 2009
Downpour Ale -- October 12, 2009
DSB ESB -- November 1, 2009
Yippy Three -- December 5, 2009

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The Early Days 1995 - 2004

1. Porter -- Summer 1995
2. Dry-Hopped Ale -- Fall 1995
3. Chocolate Stout -- Winter 1995
4. Ginger Honey Experiment -- Early 1996
5. Black Ale -- Early 1997
6. Kolsch -- Early 2002
7. Alt -- Spring 2002
8. Dunkelweizen -- Summer 2002
9. Das Riddlor -- July 2002
10. Yippie IPA -- July 2003
11. Orange Cru -- March 24, 2004
12. Wheat -- Spring 2004

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"37"

37 / 37 Jr. Big American Brown / Brown

37 Target Gravity = 1.095
37 O.G. = 1.090 (see below)
8.1% ABV

37 Jr. Target Gravity = at least 1.042 (before addition of Piloncillo)
37 Jr. O.G. = 1.056
4.7% ABV

It is that time of year again, the time to brew a double batch -- one being a strong beer to ferment and age in the cold weather, and then be bottled in the spring. The second runnings of this batch, "37 Jr." will be an expirement with wet hops. Both beers will be best classified as American Browns, though the Jr. may not be as hoppy, depending on how the wet hops (which are first year hops) work out.

I was fortunate enough to receive my Beer Advocate Magazine (II, IX) the same day I was to design this one since it had an article about Parti Gyle, which is the process of running off two beers from the same grain. The equasions in the article were most helpful in the predictions of gravities of both beers, something I thought was guesswork. The recipe below is for 10 gallons: four preboil gallons of "37", and six preboil gallons of "37 Jr.".

"37 Jr." is also an experiment with wet hops, which also happen to be a first year crop. If "jr." ends up being very sweet without much hop balance, we will know the rest of the wet hops in my freezer are shit. I do not think this is going to happen, though. The wet nugget hops smelled oily, earthy, and kinda funky.

Malt Bill (both beers):

16 lbs Marris Otter
3.6 lbs Biscuit Malt
3.6 lbs Crystal Malt (50L)
1.6 lbs Chocolate Malt

Hops (37):

1 oz Millenium (15% AA) 60 minutes
2 oz Mt Hood (6% AA) 15 minutes
1 oz Mt Hood (6% AA) End

Hops (37 Jr.):

1 oz Mt Hood (6% AA) 90 minutes
6.5 oz wet Nugget (?% AA) 15 minutes

Adjuncts (37 Jr.)

1 lb Piloncillo in boil

8 gallons strike water at 168 degrees hoping for a 154 degree mash. I used the equation from last time.
6.13 gallons sparge water

Brewday Notes:

32 Minutes into the mash: temp was around 150 with variations depending on where in the mash I stuck the thermometer. I stirred it a good one and closed the lid.
Later: I realize that opening the lid and checking temperatures every thirty minutes or so is just a source of unneeded stress.

Reflections on Brewday:

Mathematics were never my first love -- more a necessary evil. I imagine it was my faulty math that let to the first beer to measure at a gravity of 1.120. I suppose this was not a bad problem to have, but I think the yeast would not have been able to tolerate alcohol above 10%. It was a good thing I had about three quarts of purified water left over to add to the wort. After that addition, the gravity was down to 1.090. I suppose I will check my math to see if that is where I went wrong. Maybe I will even post it if I get bored enough. I may have also ran off a little more slowly than what would fit my 75% efficiency calculation. All in all I cannot complain. The pari-gyle equation allowed me to get a second beer with a gravity of 1.056, which is much better than the "jr." I got last time I did this.

Notes:
10.28.08 -- Issues, issues, issues. Issue #1: when using a blow-off tube, do not stick the free end into another empty carboy. The gas has to go somewhere. Fired off like a cannon and the counter presser squirted about 3/4 a gallon of wort all over the orange room. (Wives are generally supportive of the brewing arts until wort gets on the curtains). Issue #2: temps in the house are dipping below 60, and with the American Ale Yeast's (Wyeast 1272) optimum temperature being 60-72, I am experiencing very slow activity in the big beer.
11.7.08 -- Measured gravities: 37 = 1.030; Jr. = 1.022. I think 37 could be ready to rack into secondaries if I know it will continue to ferment since it has only attenuated 66% with an expected attenuation of 72 - 76%. I think I will leave Jr. in the primary until I am ready to keg, but that will be at least a few days more since it has only attenuated 61%.
11.14.08 -- Jr. reading at 1.020, which is still too high to keg. I am surprised it has not dropped more than this. 37 is reading at 1.034, which is high too. Both are around 63% attenuated, so I will wait and hope they both continue to drop.
11.21.08 --Falling temperatures coupled with a poor placement of the carboys (away from curtains) seem to have contributed to a stuck fermentation. After adding a starter made with dry American Ale yeast and placing it in a water bath heated with an aquarium heater and circulated with a water pump, big 37 is up and bubbling again. This is a relief since most of the resources are sunk into the bigger of the beers. Jr. does not seem to be doing much of anything, even with the addition of Champagne yeast. He will likely be kegged this weekend, if not today. I will keep my fingers crossed that the shaking I did to rouse the yeast does not result in oxidation issues. (later) Kegged Jr. Will update later.
11.23.08 -- 37 is reading at 1.031 right now, so it is still fermenting, albeit slowly. If it can get down to around 1.025, I will be very pleased since that will be nearly 72% attenuated. I tasted the sample and it already has a nice flavor, but still very sweet.
11.28.08 -- Down to 1.030. I am going to raise the temperature a little in hopes to have this done by next week so I can start on a new batch.
12.2.02 -- 1.029. Seems to be falling a point every five days. If I can get it down to 1.027, it will be 70% attenuated and 8.25% ABV. I will be happy with that. The hard thing will be the decision to bottle it or keg it.
12.17.08 -- "37 Jr." has been kegged for a couple weeks now, and the oxidized flavor was certainly present. It was not overwhelming, but I knew it was there. Today I said screw it, and dumped 2 oz of Challenger hop pellets into the keg along with the four or so ounces of cherrywood chips I have been soaking in 100 proof Southern Comfort. The keg will stay at room temperature for a while, and then we will see. "37" is reading at 1.028 right now, so it is getting kegged. The ABV will be close to 8.1%, which is an estimation since I added extra yeast / starters which could have changed the gravity.

"37"

1.3.09 -- Some good, some bad. "37" is a very respectable beer. It is a deep dark brown (black) with caramel nutty aromas. The taste has notes of oak and vanilla, though neither were used in the recipe. Certainly a sipper at a little more than 8% ABV. When I bottle my Quad, I will also bottle a couple of these to store away for a while. "37 Jr." is just fucked. I never got to know how the dry hopping / chip addition worked since the chips seemed to have clogged the keg. I cannot get anything out of it. I did smell the tell-tale oxidized scent, so I think I will dump it. My first keg dump ever.

1.06.09 -- Jr. got dumped out.
3.2.09 -- Bottled two "37"s from the keg and hid them somewhere I may not find them again for a couple of years.

3.10.09 -- Put the rest of the 37 in bottles.

2010

Jahrfunfzehn Lager -- January 1, 2010
Turkey Vulture Blonde -- January 1, 2010
Double Toasted Oatmeal Chocolate Too Many Adjective American Stout -- February 26, 2010
Bavarian Amber Lager -- April 2, 2010
Belgian Dubbel -- April 2, 2010
Spiced Special Ale -- April 2, 2010
Jahrfunfzehn Helles -- June 12, 2010
GOld Scratch -- June 12 2010
Don Juan Saison -- July 17, 2010
Funky Don Juan -- July 17, 2010
Oily Bohunk -- September 4, 2010
Belgian Amber Ale -- September 4, 2010
Sour Brown Ale -- October 23, 2010
Mordecai Brown -- October 23, 2010
Padunk-a-Dunkel -- December 22,2010
Brown Trout -- December 22, 2010

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2007 - 2008

"22" -- November 2007
"22" Junior -- November 2007 (first draft beer)
Oily Bohunk Bohemian Pilsner -- January 18, 2008
Orange Cru II -- February 1, 2008 (extract)
Good Head Red V -- February 1, 2008
Wannabe Special Bitter -- February 15, 2008
Gold Glove Leapday Ale -- February 29, 2008
Noc-a-homa I.P.A. -- March 15, 2008
Schwarzbier -- April 5, 2008
For Real ESB -- May 3, 2008
Noc-homa I.P.A. II -- July 13, 2008
Peasant Beer -- July 13, 2008
Rustic Farmhouse Ale -- August 9, 2008
El Jeffe Weizen -- August 29, 2008
Slightly Olier Bohunk -- October 3, 2008
"37" -- October 25, 2008
"37 Jr." -- October 25, 2008
Padunk-a-Dunkel -- November 14, 2008
Greymalkin's Juicy Dubbel Dubbel -- December 26, 2008
Rotkapchen Lager -- December 30, 2008

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From a Breweriana Book . . .

Slightly Oilier Bohunk

My brewery witnessed a major improvement this week with the addition of a chest freezer to control fermentation temperatures. Originally I was planning on brewing a Bavarian Lager similar to Bittburger or Ayinger's Jahrhundert, but the hops I need are unavailable. Fortunately Saaz are, so I will be making some Bohemian Pilsner. (later) As you will see, the gravity ended up being well higher than the mark, so this does not qualify as a Bohemian Pilsner.

Target Gravity = 1.055
O.G. = 1.068
F.G. = 1.016
ABV = 6.8%

Target IBU = 40
IBU=58.53

Malt Bill:

80% Pilsner Malt -- 10.5 lbs
10% Munich I -- 1.3 lbs
5% Carapils -- .7 lb
5% Carahel -- .7 lb

Hop Schedule:

1 oz Sterling (7% AA) -- 75 minutes
1 oz Sterling (7% AA) -- 45 minutes
1 oz Saaz (3.4 % AA) -- 15 minutes


I am going to try another multi-step mash like the one I used with the Gold Glove Leapday Ale. There will be two steps: a protein rest for 30 minutes @ 144 degrees, and then an hour @ 156. Here is the equation I will use:

Initial Infusion Equation:
Strike Water Temperature Tw = (.2/r)(T2 - T1) + T2

Mash Infusion Equation:
Wa = (T2 - T1)(.2G + Wm)/(Tw - T2)

where:
r = The ratio of water to grain in quarts per pound.
Wa = The amount of boiling water added (in quarts).
Wm = The total amount of water in the mash (in quarts).
T1 = The initial temperature (¡F) of the mash.
T2 = The target temperature (¡F) of the mash.
Tw = The actual temperature (¡F) of the infusion water.
G = The amount of grain in the mash (in pounds).
Initial Infusion:

(.2/.75)(144-75)+144 =
(.2666)(69)+144=162 degrees

13.2 lbs of grain x .75 quarts = 9.9 quarts / 2.5 gallons of 162 degree water

Mash Infusion:

(156-144)(26.4+9.9) / (210-156)
(12)(36.3) /54
435.6 / 54 = 8 quarts / 2 gallons boiling water

30 minutes in: The temperature was reading a little under 130, so I have no idea about what happened. I went ahead and added the 2 gallons of boiling water, and set the timer for another 30 minutes. I will then check out what is going on and see if another step infusion is needed. I probably should have used more than .75 quarts per pound of grain.
59 minutes in: I get three different temperature readings with three different thermometers. One says 138; one says 152; one says 158. AHHHHH!
61 minutes in: I just compared three thermometers in a pot of water that was already on its way to boiling, and they read the same. I then checked my mash with one of the thermometers other than the one I leave in there, and I got a reading of 158 -- two degrees hotter than I wanted. I am going to go with this. Maybe leaving the thermometer in the mash is a bad idea.

Reflections of the Brewday: I learned a thing or two today. First, I think leaving the thermometer in the mash is the source of much unnecessary stress. The other two thermometers (which measured the same as the one in the mash when placed in 100 degree water) showed that the one left in the mash was inaccurate since it read differently than the other two when they were placed in the mash. Secondly, running off my wort too quickly was certainly the reason for my shitty efficiency -- so much that this beer will turn out much stronger since I calculated for 70% efficiency, a lower figure to compensate for my poor performance of late, and I ended up being 79% efficient. I am not complaining at all about that. It is better to figure out what what causing poor efficiency than hit a target gravity on the nose. I will next time. The original gravity of this batch ended up being 1.068, when I was planning for 1.055. This also means I will need to recalculate the IBUs for this one since the wort was denser than I figured for.

Notes:
10.6.08 -- Figured that if I want to start my diacetyl rest 75% of the way through fermentation, I should turn the temp up once the gravity reads 1.031. (68 GU x .74 attenuation = 18) -- (31 is 25% of the way from 18 to 68, thus a gravity reading of 1.031 would denote 75% fermented.)
10.10.08 -- Used new "thief" to check gravity. 1.041.
10.13.08 -- Refigured IBUs (58.53) while sanitizing my "thief" and found that I was way off on my math originally (left out an important zero), so this beer will be way hoppier than expected. Since the beer will be stonger too, the GU:BU ratio still fits a Bohemian Pilsner (.86). Later: gravity measures 1.032 right now. I turned the temp up to around 68. Will probably rack to primary in a couple days.
10.17.08 -- Racked into secondary and placed in freezer at 34 degrees. I will leave it here as long as I can, knowing that if I need the room in the freezer, I can keg it and put it in the fridge which is at 40 degrees.
11.14.08 -- Measured final gravity at around 1.016 and then kegged. May be a bit early, but I had to make room in the chest freezer for Munich Dunkel
11.21.08 -- Debuted this beer a night or two ago, and I am very impressed. The head retention is wonderful, yet the beer still needs to clear a little -- probably due to a little collection of yeast that has settled to the bottom of the keg. The beer has wonderful body, perhaps more than a Bohemian Pilsner should, but with the O.G. I ended up with, seems appropriate. Hop level seems to be where I want it too.
12.26.08 -- Blew out before I could get a good picture.

Your Favorite Band Sucks Episode 7

Here ya go. I even took out most of the dumb ass talking. I will add the track listings as soon as someone gives enough of a shit to listen to it and perhaps ask me, "what was that bangin' ass song after that other kick ass shit?". I'm holding my breath, chin nuts.

Download Episode 7