A historical beer from the Soviet Union, as brewed in the 1920s. From my upcoming Zymurgy article. Uses 25% malted rye, Russian hops and an Irish Ale yeast.
Full recipe to be added after publication.
Leave a comment | tags: ale, porter, rye, Soviet, soviet union, zymurgy | posted in Beer
A smoked Hefeweizen. Based on the recipe in Smoked Beers.
| Wort Volume Before Boil: |
26.50 l |
Wort Volume After Boil: |
22.70 l |
| Volume Transferred: |
20.80 l |
Water Added To Fermenter: |
0.00 l |
| Volume At Pitching: |
20.80 l |
Volume Of Finished Beer: |
19.00 l |
| Expected Pre-Boil Gravity: |
1.045 SG |
Expected OG: |
1.052 SG |
| Expected FG: |
1.013 SG |
Apparent Attenuation: |
73.9 % |
| Expected ABV: |
5.2 % |
Expected ABW: |
4.0 % |
| Expected IBU (using Rager): |
16.8 IBU |
Expected Color (using Morey): |
4.2 SRM |
| BU:GU ratio: |
0.32 |
Approx Color: |
|
| Mash Efficiency: |
70.0 % |
|
|
| Boil Duration: |
90.0 mins |
|
|
| Fermentation Temperature: |
68 degF |
|
|
| Ingredient |
Amount |
% |
MCU |
When |
| UK Wheat Malt |
3.783 kg |
67.0 % |
2.8 |
In Mash/Steeped |
| UK Smoked Malt (Warminster) |
1.863 kg |
33.0 % |
1.7 |
In Mash/Steeped |
| Variety |
Alpha |
Amount |
IBU |
Form |
When |
| German Hallertauer Hersbrucker |
4.0 % |
31 g |
16.8 |
Loose Whole Hops |
60 Min From End |
White Labs WLP300-Hefeweizen Ale
| Target Profile: |
No Water Profile Chosen |
| Mash pH: |
5.2 |
| pH Adjusted with: |
Unadjusted |
| Total Calcium (ppm): |
82 |
Total Magnesium (ppm): |
8 |
| Total Sodium (ppm): |
10 |
Total Sulfate (ppm): |
44 |
| Total Chloride(ppm): |
21 |
Total Bicarbonate (ppm): |
197 |
| Mash Type: |
Full Mash |
| Schedule Name: |
Weizen decocted |
| Step Type |
Temperature |
Duration |
| Rest at |
95 degF |
10 |
| Raise by infusion to |
113 degF |
0 |
| Rest at |
113 degF |
10 |
| Raise by infusion to |
122 degF |
0 |
| Rest at |
122 degF |
10 |
| Raise by infusion to |
147 degF |
0 |
| Rest at |
147 degF |
5 |
| Pull decoction, boil, add back raising mash to |
167 degF |
35 |
| Rest at |
167 degF |
10 |
Leave a comment | tags: beer ale, German, hefe, hefeweizen, smoke, weizen | posted in Beer
Inspired by Stone’s collaborative version, an IPA that you can drink several of.
| Wort Volume Before Boil: |
26.50 l |
Wort Volume After Boil: |
22.70 l |
| Volume Transferred: |
20.80 l |
Water Added To Fermenter: |
0.00 l |
| Volume At Pitching: |
20.80 l |
Volume Of Finished Beer: |
19.00 l |
| Expected Pre-Boil Gravity: |
1.036 SG |
Expected OG: |
1.042 SG |
| Expected FG: |
1.012 SG |
Apparent Attenuation: |
71.4 % |
| Expected ABV: |
4.0 % |
Expected ABW: |
3.2 % |
| Expected IBU (using Rager): |
60.0 IBU |
Expected Color (using Morey): |
7.7 SRM |
| BU:GU ratio: |
1.42 |
Approx Color: |
|
| Mash Efficiency: |
70.0 % |
|
|
| Boil Duration: |
90.0 mins |
|
|
| Fermentation Temperature: |
64 degF |
|
|
| Ingredient |
Amount |
% |
MCU |
When |
| UK Pale Ale Malt |
3.906 kg |
88.0 % |
4.3 |
In Mash/Steeped |
| Belgian CaraPilsner Malt |
0.222 kg |
5.0 % |
0.8 |
In Mash/Steeped |
| UK Medium Crystal |
0.222 kg |
5.0 % |
4.9 |
In Mash/Steeped |
| German Melanoidin Malt |
0.089 kg |
2.0 % |
0.8 |
In Mash/Steeped |
| Variety |
Alpha |
Amount |
IBU |
Form |
When |
| US Warrior |
15.5 % |
18 g |
37.9 |
Bagged Pellet Hops |
60 Min From End |
| US Columbus(Tomahawk) |
12.0 % |
14 g |
12.7 |
Bagged Pellet Hops |
30 Min From End |
| US Falconers Flight Blend |
11.4 % |
28 g |
9.4 |
Loose Whole Hops |
10 Min From End |
| US Falconers Flight Blend |
11.4 % |
28 g |
0.0 |
Bagged Pellet Hops |
At turn off |
| US Falconers Flight Blend |
11.4 % |
56 g |
0.0 |
Bagged Pellet Hops |
Dry-Hopped |
WLP001
Leave a comment | tags: ale, IPA, session beer | posted in Beer
O.G. 1.054
| Ingredient |
Amount |
% |
MCU |
When |
| Extract – Rye Malt Extract |
1.430 kg |
40.4 % |
2.5 |
In Mash/Steeped |
| Extract – Rye Malt Extract |
1.430 kg |
40.4 % |
2.5 |
In Mash/Steeped |
| German Chocolate Rye Malt |
0.227 kg |
6.4 % |
24.3 |
In Mash/Steeped |
| UK Black Malt |
0.227 kg |
6.4 % |
53.8 |
In Mash/Steeped |
| UK Dark Crystal |
0.227 kg |
6.4 % |
7.7 |
In Mash/Steeped |
| Variety |
Alpha |
Amount |
IBU |
Form |
When |
| US Warrior |
16.7 % |
28 g |
47.2 |
Bagged Pellet Hops |
60 Min From End |
DCL S-04-SafAle
1 comment | posted in Beer
Brewing this again. Pitched onto the yeast cake from the Janet’s Brown.
Leave a comment | posted in Beer
| Wort Volume Before Boil: |
26.50 l |
Wort Volume After Boil: |
22.70 l |
| Volume Transferred: |
20.80 l |
Water Added To Fermenter: |
0.00 l |
| Volume At Pitching: |
20.80 l |
Volume Of Finished Beer: |
19.00 l |
| Expected Pre-Boil Gravity: |
1.056 SG |
Expected OG: |
1.066 SG |
| Expected FG: |
1.016 SG |
Apparent Attenuation: |
74.5 % |
| Expected ABV: |
6.6 % |
Expected ABW: |
5.2 % |
| Expected IBU (using Rager): |
60.5 IBU |
Expected Color (using Morey): |
22.6 SRM |
| BU:GU ratio: |
0.92 |
Approx Color: |
|
| Mash Efficiency: |
70.0 % |
|
|
| Boil Duration: |
60.0 mins |
|
|
| Fermentation Temperature: |
64 degF |
|
|
| Ingredient |
Amount |
% |
MCU |
When |
| UK Pale Ale Malt |
5.350 kg |
77.2 % |
5.9 |
In Mash/Steeped |
| UK Wheat Malt |
0.450 kg |
6.5 % |
0.3 |
In Mash/Steeped |
| Belgian CaraPilsner Malt |
0.450 kg |
6.5 % |
1.7 |
In Mash/Steeped |
| UK Light Crystal |
0.450 kg |
6.5 % |
7.0 |
In Mash/Steeped |
| UK Chocolate Malt |
0.227 kg |
3.3 % |
37.6 |
In Mash/Steeped |
| Variety |
Alpha |
Amount |
IBU |
Form |
When |
| German Northern Brewer |
6.5 % |
28 g |
16.8 |
Loose Whole Hops |
In Mash |
| German Northern Brewer |
6.5 % |
35 g |
29.9 |
Loose Whole Hops |
60 Min From End |
| German Northern Brewer |
6.5 % |
28 g |
6.4 |
Loose Whole Hops |
15 Min From End |
| US Cascade |
6.0 % |
43 g |
7.4 |
Loose Whole Hops |
10 Min From End |
| US Cascade |
6.0 % |
43 g |
0.0 |
Loose Whole Hops |
At turn off |
| US Centennial |
9.0 % |
57 g |
0.0 |
Loose Whole Hops |
Dry-Hopped |
Yeast: White Labs WLP001-California Ale
Leave a comment | posted in Beer
California Common again, but this time with homegrown hops!
Leave a comment | tags: Beer, California Common, hybrid beer | posted in Beer
Rebrew of the smoked porter, but this time with more smoke. Lately I’ve found a likeing for things that have been smoked, and would like to try this with different smoked malts. This brew uses Weyerman’s beech smoked malt. It took a third place in a large mixed bag category at the London and Southeast Homebrew Competition.
A portion of this is going to have chipotle (smoked jalapeno) from a fellow brewclub member added to it.
| Wort Volume Before Boil: |
26.50 l |
Wort Volume After Boil: |
22.70 l |
| Volume Transferred: |
20.80 l |
Water Added To Fermenter: |
0.00 l |
| Volume At Pitching: |
20.80 l |
Volume Of Finished Beer: |
19.00 l |
| Expected Pre-Boil Gravity: |
1.058 SG |
Expected OG: |
1.067 SG |
| Expected FG: |
1.015 SG |
Apparent Attenuation: |
76.5 % |
| Expected ABV: |
7.0 % |
Expected ABW: |
5.4 % |
| Expected IBU (using Rager): |
35.3 IBU |
Expected Color (using Morey): |
40.8 SRM |
| BU:GU ratio: |
0.52 |
Approx Color: |
|
| Mash Efficiency: |
70.0 % |
|
|
| Boil Duration: |
60.0 mins |
|
|
| Fermentation Temperature: |
64 degF |
|
|
| Ingredient |
Amount |
% |
MCU |
When |
| German Smoked Malt |
2.600 kg |
36.5 % |
2.4 |
In Mash/Steeped |
| UK Pale Ale Malt |
2.600 kg |
36.5 % |
2.9 |
In Mash/Steeped |
| UK Munich Malt |
0.450 kg |
6.3 % |
0.9 |
In Mash/Steeped |
| UK Medium Crystal |
0.450 kg |
6.3 % |
9.9 |
In Mash/Steeped |
| UK Light Crystal |
0.450 kg |
6.3 % |
7.0 |
In Mash/Steeped |
| UK Chocolate Malt |
0.340 kg |
4.8 % |
56.2 |
In Mash/Steeped |
| UK Black Malt |
0.227 kg |
3.2 % |
45.0 |
In Mash/Steeped |
| Variety |
Alpha |
Amount |
IBU |
Form |
When |
| UK Golding |
5.0 % |
35 g |
22.9 |
Loose Whole Hops |
60 Min From End |
| UK Fuggle |
5.0 % |
21 g |
8.4 |
Loose Pellet Hops |
30 Min From End |
| UK Fuggle |
5.0 % |
21 g |
4.0 |
Loose Pellet Hops |
15 Min From End |
| UK Fuggle |
5.0 % |
11 g |
0.0 |
Loose Pellet Hops |
At turn off |
| UK Golding |
5.0 % |
11 g |
0.0 |
Loose Whole Hops |
At turn off |
White Labs WLP007-Dry English Ale
Leave a comment | tags: ale, Beer, porter, smoke | posted in Beer
A porter, but Belgian. This is my winter warmer for this year. Let’s call it an experiment. Going to blend the Belgian Bastogne (WLP 510) with the Saison Dupont Vielle Provision (WLP 566) strain to try to get some clovey, spicy falvours and aromas to go with the plum, fig and raisin that should come from the malt. Half to be aged with Brett B for a month.
| Wort Volume Before Boil: |
26.50 l |
Wort Volume After Boil: |
22.70 l |
| Volume Transferred: |
20.80 l |
Water Added To Fermenter: |
0.00 l |
| Volume At Pitching: |
20.80 l |
Volume Of Finished Beer: |
19.00 l |
| Expected Pre-Boil Gravity: |
1.048 SG |
Expected OG: |
1.061 SG |
| Expected FG: |
1.011 SG |
Apparent Attenuation: |
80.9 % |
| Expected ABV: |
6.7 % |
Expected ABW: |
5.2 % |
| Expected IBU (using Rager): |
39.6 IBU |
Expected Color (using Morey): |
43.7 SRM |
| BU:GU ratio: |
0.65 |
Approx Color: |
|
| Mash Efficiency: |
75.0 % |
|
|
| Boil Duration: |
90.0 mins |
|
|
| Fermentation Temperature: |
68 degF |
|
|
| Ingredient |
Amount |
% |
MCU |
When |
| Belgian Pilsen Malt |
4.000 kg |
65.6 % |
2.4 |
In Mash/Steeped |
| Belgian Munich Malt |
0.450 kg |
7.4 % |
0.9 |
In Mash/Steeped |
| Belgian Special B |
0.300 kg |
4.9 % |
16.2 |
In Mash/Steeped |
| Belgian Chocolate Malt |
0.300 kg |
4.9 % |
37.5 |
In Mash/Steeped |
| Belgian Caramel Munich Malt 60 |
0.300 kg |
4.9 % |
6.6 |
In Mash/Steeped |
| Belgian Debittered Black Malt |
0.300 kg |
4.9 % |
60.7 |
In Mash/Steeped |
| Sugar – Dark Candi Syrup |
0.450 kg |
7.4 % |
13.2 |
End Of Boil |
| Variety |
Alpha |
Amount |
IBU |
Form |
When |
| German Tettnang |
4.5 % |
65 g |
35.9 |
Bagged Whole Hops |
60 Min From End |
| German Hallertauer Mittlefruh |
5.0 % |
28 g |
3.7 |
Bagged Whole Hops |
10 Min From End |
| German Hallertauer Mittlefruh |
5.0 % |
25 g |
0.0 |
Bagged Whole Hops |
At turn off |
Leave a comment | posted in Beer
A low gravity, drinkable beer with Citra. Requested by my wife.
6B-Light Hybrid Beer-Blonde Ale
|
|
|
|
|
| Expected FG: |
1.012 SG |
|
|
| Expected ABV: |
3.8 % |
|
|
| Expected IBU (using Rager): |
31.3 IBU |
Expected Color (using Morey): |
5.2 SRM |
|
|
|
|
| Mash Efficiency: |
75.0 % |
|
|
| Boil Duration: |
90.0 mins |
|
|
| Fermentation Temperature: |
68 degF |
|
|
| Ingredient |
Amount |
% |
MCU |
When |
| UK Pale Ale Malt (Low Color) |
3.250 kg |
79.8 % |
1.9 |
In Mash/Steeped |
| UK Caramalt |
0.275 kg |
6.7 % |
1.4 |
In Mash/Steeped |
| UK Munich Malt |
0.275 kg |
6.7 % |
0.6 |
In Mash/Steeped |
| Belgian Biscuit Malt |
0.275 kg |
6.7 % |
2.2 |
In Mash/Steeped |
| Variety |
Alpha |
Amount |
IBU |
Form |
When |
| US Citra |
11.0 % |
14 g |
18.8 |
Bagged Whole Hops |
60 Min From End |
| US Citra |
11.0 % |
14 g |
6.4 |
Bagged Whole Hops |
20 Min From End |
| US Citra |
11.0 % |
21 g |
6.1 |
Bagged Whole Hops |
10 Min From End |
| US Citra |
11.0 % |
28 g |
0.0 |
Bagged Whole Hops |
At turn off |
Wyeast 1469-West Yorkshire
| Mash Type: |
Full Mash |
| Schedule Name: |
Single step Infusion (152F w/mo) |
Leave a comment | posted in Beer
