Wednesday, October 30, 2013

Lager - German Pils - July 20, 2013

Great Lager!

Part of the fun of brewing is the creative aspect. This lager has New Zealand hops. Southern Cross smells wonderful and I was a bit taken back that I was advised to use it as a bittering hop. I think next time I'll use Southern Cross as an aroma hops and see what happens. The Motueka hop is complex with a nice overall flavour.

Amt         Malts
10           German Pils
1             Carapils
1/2          German Caramel Pils

Mash 150F 90 mins and sparged at 165 to make 6 gallons

60 mins Southern Cross 1 oz
45 mins Motueka 1 oz
20 mins Motueka 1 oz
5 mins Southern Cross 1 oz

OG 1.052
FG 1.012 (?)
ABV 5.25%

Aug 11 gravity 1.025

This was a great beer and did not last long.

Yeast WLP830

Tuesday, October 29, 2013

Lite Pils

Sunday Oct 27, 2013

Aiming for a 3-4% lager with lots of hop flavour and aroma. 

7lb Pilsner Malt
4 oz Munich Malt 
2 ozCaramel/Crystal Malt 

1 oz Hallertauer 4.90% (60 min) (W)
2 oz Saaz 3% (P) (10 min)
2 oz Glacier 5.1% (not fresh, W) (10 min)
2 oz Willamette 5.2% (P) (10 min)

Mash 150F 70 mins
Starge to make 6 gallons


Made 4.5 gallons
OG 8.5 Brix
FG 4 brix, hydrometer shows 1.010
ABV 4%


- Fermentation started fast at 80Fand then dropped over night to 55F in fridge
- Typical rotten egg smell on the 4th day of fermentation
- Three weeks into primary and the beer has settled down nicely. I think I'll lager for a few more weeks.
- Nov 12th, currently lagering in primary. Expected to keg on Dec 7th and drink during xmas.
- Nov 30. taste on kegging is full of body. Good stuff but only 4 gals. 

Sunday, October 20, 2013

The Professor - IPA (hoppy)

Brew date: - Oct 19, 2013

10 gallon Blind Pig More Beer Ingredients and Recipe. 

  • 23lbs            2 row
  • 1lb               Carapils
  • 1/2lb            Crystal 40
  • 1/2lb            White wheat

  • 152F for 90 minutes
  • Sparge at 170F to produce 13 gallons

  • 60mins         Chinook 1oz, Warrior 1oz
  • 20mins         Cascade 1oz
  • 5mins           Whirlflox, Cooper coil
  • 0mins           Cascade 2oz, Amarillo 1oz, Simcoe 1oz
  • Copper coil cooled wort to 95F
  • Drained into 15 gallon vessel for fermentation with spray attachment to add O2
  • OG 1.056 (Oct 19, 2013)
  • FG 1.010 (Nov 9, 2013)
  • ABV 6%

  • WLP001 California Ale Yeast, 2 viles
  • 68F in pantry for 14 days

  • Dry hop on Nov 3rd  - Cascade 1oz, Amarillo 1oz, Simcoe 1oz, Centennial 1 oz
  • Nov 9th - took hops out. Aroma of citrus. Slight pinny aroma. Needs to get in keg to lager!
  • Nov 10 - kegged and set to 20 psi

  • Dec 13th. -  Aged to perfection. This started as a brew with little appeal to a spectacular beer. Patients patents patients! Crisp with a beautiful hop aroma.Cloudy (wheat malt) but completely acceptable.
  • Jan 18th. - A good beer with some after taste that were less than perfect. Possible DMS in the flavor as a result from not boiling this rapidly enough. 
  • I've had a few of my beers have this flavour which subsides with months of aging. I think this is due to a weak or short boil. I used this same yeast in the red hop rocket ale and there was no hint of this flavour.
  • This beer next time should boil more and dry hop more. 

Malted Barley Grain.
Adding water to the grain.

152F Mash covered for 90 mins.
Mash run off. Beginning of 13 gallon wort.

OG 1.056 @ 68F
From fermentation vessel to keg. Nov 10.