Category Archives: Beer

AG#39 – Gnarled Feet

Recipe Overview
Target Wort Volume Before Boil: 21.20 l Actual Wort Volume Before Boil: 21.20 l
Target Wort Volume After Boil: 18.16 l Actual Wort Volume After Boil: 18.16 l
Target Volume Transferred: 16.64 l Actual Volume Transferred: 16.64 l
Target Volume At Pitching: 16.64 l Actual Volume At Pitching: 16.64 l
Target Volume Of Finished Beer: 15.20 l Actual Volume Of Finished Beer: 15.20 l
Target Pre-Boil Gravity: 1.088 SG Actual Pre-Boil Gravity: -No Record-
Target OG: 1.110 SG Actual OG: -No Record-
Target FG: 1.018 SG Actual FG: -No Record-
Target Apparent Attenuation:: 82.6 % Actual Apparent Attenuation: 0.0 %
Target ABV: 12.5 % Actual ABV: 0.0 %
Target ABW: 9.7 % Actual ABW: 0.0 %
Target IBU (using Rager): 148.7 IBU Actual IBU: 176.6 IBU
Target Color (using Morey): 13.9 SRM Actual Color: 13.9 SRM
Target Mash Efficiency: 70.0 % Actual Mash Efficiency: 0.0 %
Target Fermentation Temp: 64 degF Actual Fermentation Temp: 64 degF
Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt (Low Color) 7.940 kg 87.5 % 5.8 In Mash/Steeped
Belgian Caramel Vienna Malt 0.227 kg 2.5 % 2.2 In Mash/Steeped
Belgian Caramel Munich Malt 60 0.227 kg 2.5 % 6.3 In Mash/Steeped
UK Medium Crystal 0.113 kg 1.2 % 3.1 In Mash/Steeped
UK Extra Dark Crystal 0.056 kg 0.6 % 4.4 In Mash/Steeped
Belgian Special B 0.056 kg 0.6 % 3.8 In Mash/Steeped
Sugar – Honey 0.454 kg 5.0 % 0.4 End Of Boil
Hops
Variety Alpha Amount IBU Form When
US Cascade 5.2 % 22 g 17.1 Bagged Pellet Hops First Wort Hopped
US Columbus(Tomahawk) 14.5 % 53 g 109.5 Loose Whole Hops 60 Min From End
US Centennial 12.3 % 22 g 10.5 Loose Whole Hops 15 Min From End
US Cascade 6.4 % 22 g 3.8 Bagged Pellet Hops 5 Min From End
US Columbus(Tomahawk) 14.5 % 22 g 7.9 Loose Whole Hops 1 Min From End
US Cascade 6.4 % 22 g 0.0 Bagged Pellet Hops At turn off
US Centennial 12.3 % 22 g 0.0 Loose Whole Hops At turn off
US Cascade 6.4 % 46 g 0.0 Bagged Pellet Hops Dry-Hopped
US Centennial 12.3 % 22 g 0.0 Bagged Whole Hops Dry-Hopped
Yeast

White Labs WLP090-San Diego Super Yeast

Step Type Temperature Duration
Rest at 153 degF 60
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AG#37 – Smoke

Oak-aged smoked Baltic Porter. Based loosely on Surly Smoke.

Target Wort Volume Before Boil: 26.50 l Actual Wort Volume Before Boil: 26.50 l
Target Wort Volume After Boil: 22.70 l Actual Wort Volume After Boil: 22.70 l
Target Volume Transferred: 20.80 l Actual Volume Transferred: 20.80 l
Target Volume At Pitching: 20.80 l Actual Volume At Pitching: 20.80 l
Target Volume Of Finished Beer: 19.00 l Actual Volume Of Finished Beer: 19.00 l
Target Pre-Boil Gravity: 1.073 SG Actual Pre-Boil Gravity: -No Record-
Target OG: 1.085 SG Actual OG: -No Record-
Target FG: 1.026 SG Actual FG: -No Record-
Target Apparent Attenuation:: 67.5 % Actual Apparent Attenuation: 0.0 %
Target ABV: 7.9 % Actual ABV: 0.0 %
Target ABW: 6.1 % Actual ABW: 0.0 %
Target IBU (using Rager): 39.7 IBU Actual IBU: 44.2 IBU
Target Color (using Morey): 40.5 SRM Actual Color: 40.5 SRM
Target Mash Efficiency: 70.0 % Actual Mash Efficiency: 0.0 %
Target Fermentation Temp: 64 degF Actual Fermentation Temp: 64 degF
Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt (Low Color) 4.703 kg 51.4 % 2.7 In Mash/Steeped
UK Smoked Malt (Warminster) 3.400 kg 37.2 % 3.1 In Mash/Steeped
Belgian Aromatic Malt 0.392 kg 4.3 % 3.6 In Mash/Steeped
German Carafa III 0.262 kg 2.9 % 50.5 In Mash/Steeped
German Carafa II 0.262 kg 2.9 % 41.4 In Mash/Steeped
UK Chocolate Malt 0.130 kg 1.4 % 21.5 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
US Warrior 17.2 % 17 g 39.7 Loose Pellet Hops 60 Min From End
Other Ingredients
Ingredient Amount When
Oak Cubes – medium plus 56 g In Fermenter
Yeast

White Labs WLP810-San Francisco Lager

Mash Schedule
Mash Type: Full Mash
Schedule Name: 148 w/mo
Step Type Temperature Duration
Rest at 148 degF 60
Raise by infusion to 168 degF 0
Rest at 168 degF 10

AG#36 – Steam

California Common again. A few tweaks to the malt bill, but otherwise largely as before.

 

Ingredient Amount % MCU When
UK Pale Ale Malt 3.100 kg 60.8 % 3.3 In Mash/Steeped
UK Munich Malt 1.500 kg 29.4 % 3.0 In Mash/Steeped
UK Crystal Rye Malt 0.500 kg 9.8 % 13.2 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
US Northern Brewer 10.0 % 18 g 23.4 Loose Whole Hops 60 Min From End
US Northern Brewer 10.0 % 31 g 10.7 Loose Whole Hops 15 Min From End
US Northern Brewer 10.0 % 31 g 0.0 Loose Whole Hops At turn off

AG#35 – Red Flag

Selected Style and BJCP Guidelines

10B-American Ale-American Amber Ale

Minimum OG: 1.045 SG Maximum OG: 1.060 SG
Minimum FG: 1.010 SG Maximum FG: 1.015 SG
Minimum IBU: 25 IBU Maximum IBU: 40 IBU
Minimum Color: 10.0 SRM Maximum Color: 17.0 SRM
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: 1.043 SG Expected OG: 1.051 SG
Expected FG: 1.013 SG Apparent Attenuation: 74.3 %
Expected ABV: 5.0 % Expected ABW: 3.9 %
Expected IBU (using Rager): 39.0 IBU Expected Color (using Morey): 15.6 SRM
BU:GU ratio: 0.77 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 66 degF
Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt 4.000 kg 74.7 % 4.4 In Mash/Steeped
UK Munich Malt 0.450 kg 8.4 % 0.9 In Mash/Steeped
UK Caramalt 0.227 kg 4.2 % 1.2 In Mash/Steeped
UK Extra Dark Crystal 0.227 kg 4.2 % 11.3 In Mash/Steeped
UK Amber Malt 0.227 kg 4.2 % 1.7 In Mash/Steeped
UK Light Chocolate Malt 0.113 kg 2.1 % 10.4 In Mash/Steeped
German CaraRed 0.113 kg 2.1 % 0.7 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
US Warrior 15.5 % 7 g 14.7 Bagged Pellet Hops 60 Min From End
US Centennial 8.5 % 14 g 5.5 Bagged Pellet Hops 20 Min From End
US Amarillo 8.0 % 14 g 5.2 Loose Whole Hops 20 Min From End
US Centennial 8.5 % 28 g 7.0 Bagged Pellet Hops 10 Min From End
US Amarillo 8.0 % 28 g 6.6 Loose Whole Hops 10 Min From End
US Centennial 8.5 % 28 g 0.0 Bagged Pellet Hops At turn off
US Amarillo 8.0 % 28 g 0.0 Loose Whole Hops At turn off
US Simcoe 13.0 % 28 g 0.0 Loose Whole Hops At turn off
US Ahtanum 6.0 % 28 g 0.0 Bagged Pellet Hops At turn off
US Ahtanum 6.0 % 28 g 0.0 Bagged Pellet Hops Dry-Hopped
US Amarillo 8.0 % 28 g 0.0 Bagged Whole Hops Dry-Hopped
US Centennial 8.5 % 28 g 0.0 Loose Whole Hops Dry-Hopped
US Simcoe 13.0 % 28 g 0.0 Loose Whole Hops Dry-Hopped
Other Ingredients
Ingredient Amount When
Yeast

Wlp001

 

0
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (68C/154F) w/Mash-Out
Step Type Temperature Duration
Rest at 154 degF 60
Raise by infusion to 168 degF 0
Rest at 168 degF 10

AG#34 – Enchantress

American style Saison, brewed using Calypso hops (hence the name)

ecipe Overview
Target Wort Volume Before Boil: 26.50 l Actual Wort Volume Before Boil: 26.50 l
Target Wort Volume After Boil: 22.70 l Actual Wort Volume After Boil: 22.70 l
Target Volume Transferred: 20.80 l Actual Volume Transferred: 20.80 l
Target Volume At Pitching: 20.80 l Actual Volume At Pitching: 20.80 l
Target Volume Of Finished Beer: 19.00 l Actual Volume Of Finished Beer: 19.00 l
Target Pre-Boil Gravity: 1.046 SG Actual Pre-Boil Gravity: -No Record-
Target OG: 1.062 SG Actual OG: -No Record-
Target FG: 1.008 SG Actual FG: -No Record-
Target Apparent Attenuation:: 87.2 % Actual Apparent Attenuation: 0.0 %
Target ABV: 7.2 % Actual ABV: 0.0 %
Target ABW: 5.7 % Actual ABW: 0.0 %
Target IBU (using Rager): 34.9 IBU Actual IBU: 35.3 IBU
Target Color (using Morey): 3.5 SRM Actual Color: 3.5 SRM
Target Mash Efficiency: 70.0 % Actual Mash Efficiency: 0.0 %
Target Fermentation Temp: 64 degF Actual Fermentation Temp: 64 degF
Fermentables
Ingredient Amount % MCU When
German Pilsner Malt 5.000 kg 83.3 % 2.4 In Mash/Steeped
UK Munich Malt 0.500 kg 8.3 % 1.0 In Mash/Steeped
Sugar – White Sugar/Sucrose 0.500 kg 8.3 % 0.0 Start Of Boil
Hops
Variety Alpha Amount IBU Form When
US Calypso 12.6 % 14 g 23.6 Bagged Pellet Hops 60 Min From End
US Calypso 12.6 % 12 g 11.2 Bagged Pellet Hops 30 Min From End
US Calypso 12.6 % 141 g 0.0 Bagged Pellet Hops At turn off
US Calypso 12.6 % 57 g 0.0 Bagged Pellet Hops Dry-Hopped
Other Ingredients
Ingredient Amount When
Yeast

White Labs WLP566-Belgian Saison II

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): 30
Mash Schedule
Mash Type: Full Mash
Schedule Name: Brooklyn Saison

 

Step Type Temperature Duration
Rest at 122 degF 10
Raise by infusion to 146 degF 0
Rest at 146 degF 60
Raise by infusion to 152 degF 0
Rest at 152 degF 15
Raise by infusion to 168 degF 0
Rest at 168 degF 10

AG#32 – Soviet Porter

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

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

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