A Storm Brewing

AG#32 – Soviet Porter

alikocho — Sat, 28 Jan 2012 22:29:58 +0000

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.

AG#31 – Rauchweizen

alikocho — Sat, 21 Jan 2012 20:59:20 +0000

A smoked Hefeweizen. Based on the recipe in Smoked Beers.

Recipe Overview

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

Fermentables

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

Hops

Variety	Alpha	Amount	IBU	Form	When
German Hallertauer Hersbrucker	4.0 %	31 g	16.8	Loose Whole Hops	60 Min From End

Other Ingredients

Ingredient

Amount

When

Yeast

White Labs WLP300-Hefeweizen Ale

Water Profile

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 Schedule

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

AG#30 – Session IPA

alikocho — Tue, 17 Jan 2012 21:09:10 +0000

Inspired by Stone’s collaborative version, an IPA that you can drink several of.

Recipe Overview

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

Fermentables

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

Hops

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

Yeast

Mash Schedule

Single infusion 156F

Black Ryder

alikocho — Sat, 31 Dec 2011 18:53:20 +0000

O.G. 1.054

Fermentables

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

Hops

Variety	Alpha	Amount	IBU	Form	When
US Warrior	16.7 %	28 g	47.2	Bagged Pellet Hops	60 Min From End

Other Ingredients

Ingredient

Amount

When

Yeast

DCL S-04-SafAle

AG#29 – Crafty Smoke

alikocho — Thu, 24 Nov 2011 07:31:45 +0000

Brewing this again. Pitched onto the yeast cake from the Janet’s Brown.

AG#28 – Janet’s Brown Ale

alikocho — Tue, 08 Nov 2011 00:22:07 +0000

Recipe Overview

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

Fermentables

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

Hops

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

AG#27 – Homegrown Steam

alikocho — Wed, 19 Oct 2011 20:22:57 +0000

California Common again, but this time with homegrown hops!

AG#25/26 – Crafty Smoke/No Smoke Without Fire

alikocho — Mon, 03 Oct 2011 21:23:52 +0000

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

Fermentables

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

Hops

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

Other Ingredients

Ingredient

Amount

When

Yeast

White Labs WLP007-Dry English Ale

AG#23/24 – Black Friar Belgian Porter/Funky Monk Porter

alikocho — Mon, 12 Sep 2011 22:48:16 +0000

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.

Recipe Overview

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

Fermentables

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

Hops

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

AG#22 – Citra Blonde

alikocho — Thu, 18 Aug 2011 21:35:50 +0000

A low gravity, drinkable beer with Citra. Requested by my wife.

6B-Light Hybrid Beer-Blonde Ale

Expected OG:

1.041 SG

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

Fermentables

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

Hops

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

Yeast

Wyeast 1469-West Yorkshire

Mash Type:	Full Mash
Schedule Name:	Single step Infusion (152F w/mo)