tag:blogger.com,1999:blog-1847975662736257162024-03-18T20:25:41.705-07:00Bastian BrewingA blog to share my experiences in homebrewing and other beer related adventures.Tom Bastianhttp://www.blogger.com/profile/16686345840372684871noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-184797566273625716.post-75382818516549969092013-08-28T08:04:00.000-07:002013-08-28T13:57:54.759-07:00Red Door Saison<div class="separator" style="clear: both; text-align: center;">
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I have gotten back on a bit of a Saison kick lately, especially since White Labs WLP-670 – American Farmhouse has become available to homebrewers. White Labs has this to say about the strain. “Inspired by local American brewers crafting semi-traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers.”</div>
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What I have created here could be described as either a Saison or a farmhouse ale (those terms seem to be interchangeable these days). I have brewed this beer twice now and I’m happy with the outcome of batch two so I figured I might as well share the recipe here. The brett character is still very light in this beer, however I really like how quickly the Saison strain works and how well it dries out the beer. The “sourness” that White Labs references in there description is also not there, however I think doing a starter with this yeast, in addition to saving the yeast and using it on a second batch has really helped the Saison strain overpower anything else that may have been in the original vial. I do like how this strain is progressing and I plan to keep this strain going for quite a few more generations. I might even try it in my Christmas Ale this year.<br>
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On this batch I was lucky enough to have a friend pass on some Galaxy hops that they didn’t plan to use. Going forward I will most likely continue to finish this beer with the Galaxy hops (really like the tropical fruit/citrus character they provided) however I could also see myself using Amarillo or Citra and even dry hopping the beer with those hops as well.<br>
<br>
11 Gallon Batch<br>90 Minute Boil<div>Brew Day – 8/10/13<br>
<br><u>
Grain</u><br>12 lbs of German Pilsner Malt (57%)<br>4 lbs of Red Rye Malt (19%)<br>1 lbs of Flaked Oats (5%)<br>3 lbs of Wheat Malt (14%)<br>1 lb of Clear Belgian Candi Sugar (5%)<br>Rice Hulls (as needed based on your mash tun)<br>
<br><u>
Hops</u><br>3 oz. Styrian Goldings (Pellet, 3.8% AA) @ 60 min.<br>1 oz. Styrian Goldings (Pellet, 3.8% AA) @ 10 min.<br>3 oz of Galaxy at Flame Out<br>
<br><div><u>Yeast</u> <br>WLP-670 – American Farmhouse – 2nd Generation<br>
<br><u>
Targets</u><br>Pre-Boil Gravity without sugar addition = 1.035<br>OG = 1.044<br>OG with Sugar = 1.047<br>FG = 1.005<br>ABV = 5.5 %<br>IBU = 22<br>
<br><u>
Mash</u><br>7.5 gallons – target 142 F<br>
<br><u>
Sparge</u><br>10 gallons<br>
<br></div><div><u>Fermentation Notes</u><br>Start ferment at 69 degrees. Raise 1-2 degrees each day until 78 F is reached. Hold at 78 F for 2-3 weeks or until FG of 1.005 is reached. Crash cool to 45 F to drop out yeast.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1o7gD1XalEdZpqfR7BOOPs5XXyjx5WokKQhOa30smmTjWCNlNBqmuDvADImyolmCnBh45x3rkCFWGhVi-cmQSmqhGqUKGDYoeDB7TVfdI_JxhmXPZHHGxrEAQWpt6lXc5nry8uJBXkd5V/s640/blogger-image-930125897.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1o7gD1XalEdZpqfR7BOOPs5XXyjx5WokKQhOa30smmTjWCNlNBqmuDvADImyolmCnBh45x3rkCFWGhVi-cmQSmqhGqUKGDYoeDB7TVfdI_JxhmXPZHHGxrEAQWpt6lXc5nry8uJBXkd5V/s640/blogger-image-930125897.jpg"></a></div><br></div></div>Tom Bastianhttp://www.blogger.com/profile/16686345840372684871noreply@blogger.com2tag:blogger.com,1999:blog-184797566273625716.post-4261324314716850032013-07-17T15:25:00.000-07:002013-07-17T15:25:55.698-07:00Middle States Hop Ale<div class="separator" style="clear: both; text-align: center;">
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I finally got around to brewing what I have been referring to as Middle States Hop Ale again. Since this was my first batch brewed in Lawrence and due to some changes I made to my system and brewing software I didn't have the numbers quite dialed in and the first batched turned into more of an "imperial pale ale". This time around I also decided to just stick to pilsner malt, wheat and oats. I was also able to get my hands on hops that I originally wanted (thanks to my local homebrew shop <a href="http://www.jwlcraftbrewing.com/" target="_blank">JWL Craft Brewing</a> in Lawrence, KS) ...Columbus for bitter along with Citra and Amarillo for aroma. </div>
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At this point I think the only thing I would change in this recipe is the bittering hop addition. For this 10 gallon batch I plan to take it from 3 oz of Columbus down to 2 ounces (75 to 50 IBUs). This beer also finished below 1.005 so I might lower the pilsner malt addition just a touch to get this beer under 5% abv. I do like how dry it turned out so don't want to change the FG at all. </div>
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<u><strong>Middle States Hop Ale</strong></u></div>
<br />
11 Gallon Batch<br />
90 Minute Boil<br />
<br />
<u>Grain</u><br />
18 lbs of Pilsner Malt (85%)<br />
1 lb of Oats (5 %)<br />
1 lb of Wheat (5%)<br />
1 lb of Clear Candi Sugar (5%)<br />
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<u>Hops</u><br />
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3 oz of Columbus (13.9% AA) for 60 Minutes</div>
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1 oz of Citra (14 % AA) for 10 Minutes</div>
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2 oz of Amarillo and 1 oz Citra (% AA) at KO</div>
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1 oz of Citra and 3 oz of Amarillo dry hop for 11 days</div>
1 oz of Citra and 1 oz Amarillo for 3 days<br />
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<u>Yeast </u></div>
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WLP-001 – American Ale</div>
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<u>Mash</u></div>
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7.5 gallons @ 149 for 60 minutes</div>
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<u>Sparge</u></div>
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Fly sparge with 9.5 gallons of water </div>
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<u>The Numbers</u></div>
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OG – 1.044 </div>
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FG – 1.002</div>
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ABV = 5.5%</div>
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IBU = 75</div>
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<br />Tom Bastianhttp://www.blogger.com/profile/16686345840372684871noreply@blogger.com1tag:blogger.com,1999:blog-184797566273625716.post-63576645918150068522013-05-28T18:59:00.000-07:002013-05-28T18:59:56.002-07:00Death Metal All-Grain RecipeI have brewed this beer once or twice per year for the last 4 or so years...and I think I have finally settled in on a recipe...well except for the yeast and coffee which I tend to change from time to time. Oh the hops too depending on availability. Lately I have been using a Belgian Abbey Ale yeast. I like how the beer ferments out and I like the esters that are picked up when using this strain. However it tends not to do as well in competitions because if I mentioned that it's an Imperial Stout...the esters throw the judges off. But regardless I like the way the beer turns out and I think it adds another layer of depth to this beer as opposed to what the American strain imparted. I also go with citrusy/piney American hops if at all possible.<br />
<br />
I also realized that I never posted the all-grain recipe on my blog and have had quite a few people email me asking for an all-grain recipe. The extract recipe is available in <a href="http://www.dogfish.com/store/whatnot/entertainment/extreme-brewing-a-deluxe-edition-with-14-new-homebrew-recipes.htm" target="_blank">Sam Calagione's Extreme Brewing, A Deluxe Edition </a>book that was released in 2012. If you plan to brew this beer as an extract batch I would recommend you follow the recipe in the book and reference this recipe for any possible changes and also to incorporate any steps that you may be able to work into your batch.<br />
<br />
<u>11 Gallon Batch</u><br />
<br />
<u>Malt </u><br />
<br />
28 lbs of (2 Row) Rahr (58%)<br />
6 lbs of Maris Otter Pale Malt (12%)<br />
3 lbs of English Roasted Barley (6%)<br />
1 lb of English Black Malt (2%)<br />
2 lb of English Chocolate Malt (4%)<br />
2 lb of Briess Crystal 120 (4%)<br />
2 lb of Weyermann Pale Wheat Malt (4%) <br />
2 lb of Flaked Oats (4%)<br />
<br />
<u>Adjuncts</u> (added to boil kettle)<br />
2 lb of D-180 Dark Belgian Candi Syrup (4%)<br />
15 oz of Plantation Blackstrap Molasses (2%)<br />
<br />
<u>Hops</u><br />
90 Minute Boil<br />
5 oz of Columbus (15.2% AA) @ 60 minutes <br />
3 oz of Mosaic (12.7% AA) @ 15 minutes<br />
2 oz of Simcoe (13% AA) @ 5 minutes<br />
2 oz of Mosaic (12.7% AA) @ 1 minute<br />
<br />
<u>Extras</u><br />
1 Vanilla Bean with 7 days in fermentation (soaked in vodka over night before adding, pour vodka and beans directly into fermenter)<br />
<br />
12 oz of course ground coffee beans – cold steeped in the fermenter for 24 hours. What I is coarsely grind the beans and put them into a sanitized hop bag. I usually boil the bags first in order to sanitize them. I have a conical fermenter that I’m able to control the temperature on and I drop it down to 42 degrees F in order to do a cold steep directly into the fermenter. I transfer out of the fermenter directly into kegs 24 hours after adding the coffee. This time around I used freshly roasted Asociation Primaveral medium roast beans from <a href="http://oddlycorrect.com/index.html" target="_blank">Oddly Correct Roasters</a> out of Kansas City, MO. Thanks to Gregory Kolsto at Oddly Correct for offering up the beans! You can use your favorite locally roasted fresh beans. However what I tend to look for is the freshest beans that I can get my hands on. I shoot for a medium roast or lighter roast that imparts milk chocolate, toffee, nuts, vanilla and some fruity notes.<br />
<br />
<u>Yeast</u><br />
WLP530 – Abbey Ale Yeast<br />
<br />
<u>Mash</u><br />
90 Minutes at 152 Degrees F<br />
Batch Sparge<br />
<br />
<u>Boil</u><br />
90 Minutes<br />
Estimated Pre-Boil = 1.088<br />
Estimated OG = 1.111<br />
Estimated FG = 1.025-1.030<br />
Estimated ABV = 11-12%<br />
Estimated IBUs = 90ish<br />
<br />
<u>Fermentation Plan</u><br />
Ferment in 14 gallon conical fermenter. Allow to ferment for two weeks. Start at 68 F for close to one week. Then raise to 74F. After 2 weeks add vanilla beans for an additional week.<br />
<br />
<u>Coffee Plan</u><br />
Crash cool fermentor down to 42 degrees. Drop out any yeast.<br />
<br />
12 oz of coffee course ground locally roasted coffee as fresh as possible. Boil hop bags to sanitize. Fill hop bags with coffee and place into fermenter. Allow to sit for 24 hours and then keg the beer.<br />
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Tom Bastianhttp://www.blogger.com/profile/16686345840372684871noreply@blogger.com1tag:blogger.com,1999:blog-184797566273625716.post-92223113837565792172013-04-17T14:53:00.000-07:002013-04-19T13:59:31.669-07:00Middle States Imperial Pale Ale<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5UVBrIxXeOf-9-6Z5FFDaJzdD4r3YkOq9KymbqxBoyzbKnc5gA1J83XxTKfKwRS_vdD0pc8tyExCRlle6oAuz5UEA16MMzckTNVjNFXwhuDB_D97I0jnodnd8mb_RjXxyWBKqtEK4gZK/s1600/kansas+brew+house.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" dua="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5UVBrIxXeOf-9-6Z5FFDaJzdD4r3YkOq9KymbqxBoyzbKnc5gA1J83XxTKfKwRS_vdD0pc8tyExCRlle6oAuz5UEA16MMzckTNVjNFXwhuDB_D97I0jnodnd8mb_RjXxyWBKqtEK4gZK/s1600/kansas+brew+house.jpg" /></a>Yet again I apologize for the delay in updating this blog. My goal is to at least do an updated everytime I brew a new beer (if it's a new recipe). However life has brought me to the middle of the country and from late last year through the first quarter of 2013 I was in the process of packing up everything we own and moving to the wonderful town of Lawrence, Kansas (my day job has brought me here). Hopefully that helps explain the lack of attention the blog and brewing in general has recieved lately. But enough with that, we are all settled in now and I can get back to brewing!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I will admit it, I'm obsessed with heavily hopped, clean and crisp, extremely drinkable Pale Ales (or I guess in some cases IPA's). This time around I decided to strip out pretty much all the speciality malts that seemed to be adding too much caramel notes to my IPAs. Not sure anyone in the middle of the US (commerical brewery wise) is brewing an IPA like this. Closest I have found is <a href="http://www.boulevard.com/BoulevardBeers/80-acre-hoppy-wheat-beer/" target="_blank">Boulevard 80-Acre</a> (a hoppy wheat beer). Most of the pale ales and IPA's out here still have a heavy dose of some sort of specialty or munich malt that just isn't what I like in a beer like this. I also wanted to put some Mosaic hops to use and decided to go 100% Mosaic with this beer. Since my efficiency was a lot better than expected this turned into more of an Imperial Pale Ale than a regular Pale Ale or IPA.<br />
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<u>Middle States Imperial Pale Ale (aka Double Mosaic Pale Ale)</u></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">11 Gallon Batch</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">60 Minute Boil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Brew Day – 30 March 2013</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Grain</u></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">22 lbs of American 2 Row (88%)<br />
1 lb of Oats (4%)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 lb of Wheat (4%)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 lb of Corn Sugar (4%)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><u>Hops</u><br />
3 oz of Mosaic (12.8% AA) for 60 Minutes<br />
1 oz of Mosaic (12.8% AA) for 15 Minutes<br />
<br />
3 oz of Mosaic (12/8% AA) at KO<br />
<br />
4 oz of Mosaic dry hop for 12 days<br />
2 oz of Mosaic dry hop for 3 days<br />
<br />
<u>Yeast</u> <br />
WLP-001 – 2 vial with large starter<br />
<br />
<u>Targets</u><br />
Pre-Boil Gravity without sugar addition = 1.049<br />
OG = 1.058<br />
FG = 1.005<br />
ABV = 7 %<br />
IBU = 47<br />
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<u>Mash</u><br />
7.5 gallons @ 149 for 60 minutes<br />
<br />
<u>Sparge</u><br />
Fly sparge with 8.25 gallons of water @ 200<br />
<br />
<u>Mash & Sparge Notes</u><br />
Pre-boil gravity with no sugar = Missed taking this.<br />
<br />
<u>Boil Notes</u><br />
<br />
<u>Actuals</u><br />
OG – 1.071 or 17.2 Brix<br />
<br />
FG – 1.005 <br />
ABV = 8.8 % <br />
<br />
OG was a little bit higher than expected. Got really good efficiency out of my mash this time around and fermentation went great and got this beer really nice and dry.<br />
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<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk_Y2WCD6EQD3XULXQBKe1b8QDNn22RiU9WqDecojMLX3_V9ynciZa9x3A1JihpX0m4u9d_nhC9uzXyquFjX02PuHkkG46IDS28YlMMt4wHB0L8dNKc39U4Tvee6wSV8Z-zxZZ9ivSsIyQ/s640/blogger-image--1033810289.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk_Y2WCD6EQD3XULXQBKe1b8QDNn22RiU9WqDecojMLX3_V9ynciZa9x3A1JihpX0m4u9d_nhC9uzXyquFjX02PuHkkG46IDS28YlMMt4wHB0L8dNKc39U4Tvee6wSV8Z-zxZZ9ivSsIyQ/s640/blogger-image--1033810289.jpg" /></a></div>Tom Bastianhttp://www.blogger.com/profile/16686345840372684871noreply@blogger.com1tag:blogger.com,1999:blog-184797566273625716.post-15548033663516774432012-08-13T17:00:00.001-07:002012-08-13T17:02:56.633-07:00Black IPA...or Double Black IPA<br />
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This whole Black IPA trend has been hit or miss with me. Out of the handful of Black IPAs I have tried there have only been a few that I really enjoyed. However after trying the <a href="http://www.ratebeer.com/beer/hill-farmstead-society-solitude-2/165148/" target="_blank">Hill Farmstead Society and Solitude #2</a> I decided it was probably time for me to give it a go with the style.<br />
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I have been meaning to brew a beer with my friend <a href="http://prometheusconcepts.com/" target="_blank">Mike Ingrassia</a> so after a few months of planning we finally figured out a brew day and set out to create a Black IPA. Here is the recipe for an 11 gallon batch size.<br />
<br />
<u>Malt and other Fermentables</u><br />
22 lbs of American 2 Row (82%)<br />
¼ lb of Weyermann Carahell (11 L german crystal malt) (1%)<br />
½ lb of Weyermann Cara Aroma (130 L) (2%)<br />
1 lb of Carafa III (Dehusked) (4%)<br />
1 lb of Flaked Oats (4%)<br />
<br />
1 lb of corn sugar (3.5%)<br />
1 lb of orange blossom honey (3.5%)<br />
<br />
<a href="http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_MaltofermA6001DME.pdf" target="_blank">Maltoferm A-6001</a> (added ~ 2 ounces right before kegging. Boiled in 2 cups of water for a few minutes, cooled and added fermenter. The original plan was to use <a href="http://www.weyermann.de/eng/produkte.asp?idkat=26&umenue=yes&idmenue=37&sprache=2" target="_blank">Sinamar</a> in the boil, however none of our local homebrew shops had it and Maltoferm was recommended to us after we had already brewed the beer)<br />
<br />
<u>Hops</u><br />
4 oz of Columbus at 60 Minutes<br />
1 oz of Simcoe at 20 Minutes <br />
1 oz of Simcoe at 10 Minutes<br />
2 oz of Simcoe at KO<br />
2 oz of Columbus at KO<br />
<br />
2 oz of Citra Dry – Pellets (10 Days)<br />
<br />
2 oz of Amarillo Dry – Pellets (10 Days)<br />
<br />
2 oz of Simcoe Dry – Pellets (3 Days)<br />
<br />
<u>Mash</u><br />
Mashed around 149F for 60 minutes. Added the carafa halfway through the mash. So that was only in the mash tun for 30 minutes (was hoping to get the color but hold back on some of the roast).<br />
<br />
<u>Fermentation</u><br />
WLP001 and WLP007 (1 vial of each with a starter)<br />
Ferment at 68-69 F<br />
Once fermentation slows down add first dry hop addition.<br />
I drop my fermentation temp to 40F when it's time to transfer to a keg in order to drop out the massive amount of dry hops and the yeast.<br />
<br />
<u>Numbers</u><br />
OG – 1.070<br />
FG - 1.009<br />
ABV - 8%<br />
IBUs - 80<br />
<br />
<u>Tasting Notes</u><br />
<strong>Appearance</strong> - The beer pours a deep black with a rich creamy deep tan head that left sticky lacing.<br />
<br />
<strong>Aroma -</strong> Tropical fruits, orange rind and floral hop notes. Hops are very up front with hints of caramel malt and the lightest hint of roast. Some alcohol sweetness present in the nose, however it's not a hot or solventy type of heat.<br />
<br />
<strong>Flavor -</strong> For an under 1.010 FG beer there is still some hints of sweetness but most likely from the alcohol. There are hints of roasted malt (very slight) and some caramel malt but this beer is primarily dominated by the hops. Mixed citrus notes, piney and floral. <br />
<br />
<strong>Overall -</strong> The efficiency of my system has been yielding higher starting gravity wort lately so while we set out to brew a Black IPA...this one ended up to be more of a Double Black IPA. The color, hop aroma and roast/caramel malt notes were exactly what we set out for. I would try to work the Sinamar or Maltoferm into the brew kettle the next time around like we originally planned to do. I can't say that I specifically detect it in the final beer, however there may be a slight chalkiness there...and that could be adding to the sweetness that I'm perceiving as alcohol sweetness as well. Either way I would recommend this Black IPA recipe to anyone looking to try out a slightly higher ABV Black IPA. Maybe just lower the target ABV to 6-7% and use the Sinamar/Maltoferm in the boil kettle.<br />
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Tom Bastianhttp://www.blogger.com/profile/16686345840372684871noreply@blogger.com0tag:blogger.com,1999:blog-184797566273625716.post-79815055776269328292012-07-17T15:16:00.000-07:002012-07-17T15:16:30.600-07:00American Wheat Pale Ale<center><a href="http://photo.blogpressapp.com/show_photo.php?p=12/07/17/3400.jpg"><img border="0" height="281" src="http://photo.blogpressapp.com/photos/12/07/17/s_3400.jpg" style="margin: 5px;" width="203" /></a></center><br />
This time around I set out to brew a nice and dry, wheat based American Pale Ale. I wanted to pack in as much orange and lemon zest notes that I could into a fairly easy drinking wheat based beer. I toyed with the idea of adding some lemon and orange zest to one of the kegs, however once I tasted the finished beer I decided to pass on the citrus zest addition. Between the Sorachi Ace and Amarillo hops this beer had all the citrus notes that I wanted from the hops alone. I'm still not certain I love what the Sorachi Ace hops added to this beer. Yes the lemon notes are there, however I do get hints of the dreaded "dill" that other brewers have noted with the use of Sorachi Ace. The next time around I may switch out he Sorachi Ace hops with some Citra hops. I did like how the WLP320 - American Wheat yeast kept the yeast profile of this beer fairly neutral and it certainly dried it out. My final gravity was closer to 1.005 and the oats helped the beer to maintain some body. The keys to this beer is the use of the oats (at least 4%) and the heavey use of late addition hops and dry hops. The recipe is simple and I feel as though it makes one great hoppy summer beer.<br />
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<br />
11 gallon batch</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<u>Malt</u></div>
13 lbs of Wheat Malt (54 %)<br />
10 lbs of American Pale 2 Row (42%)<br />
1 lb of Flaked Oats (4%)<br />
<br />
1 lb of rice hulls<br />
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<u>Hops</u></div>
1.5 oz of <city w:st="on"><place w:st="on">Columbus</place></city> at 60 Minutes<br />
2 oz of Sorachi Ace at 10 Minutes<br />
2 oz of <city w:st="on"><place w:st="on">Amarillo</place></city> at KO<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
2 oz of <city w:st="on"><place w:st="on">Amarillo</place></city> Dry – Pellets (7 Days)</div>
1 oz of Sorachi Ace Dry – Pellets (7 Days)<br />
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<u>Yeast</u></div>
WLP320 – American Wheat<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<u>Targets</u></div>
Pre-Boil Gravity – 1.049<br />
OG – 1.057<br />
FG – 1.008<br />
ABV – 6.5%<br />
IBU's - 40<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<u>Mash</u></div>
7.5 gallons of mash water at 145-148 F<br />
9 gallons of sparge water<br />
<u><br /></u><br />
<u>Boil</u><br />
60 Minute Boil<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br />
I plan to brew a Black IPA this weekend with my good friend <a href="http://www.phillyfoodandbeer.com/" target="_blank">Mike Ingrassia</a>. Once we see how that one turns out we will post the recipe here.</div>
<br />Tom Bastianhttp://www.blogger.com/profile/16686345840372684871noreply@blogger.com1tag:blogger.com,1999:blog-184797566273625716.post-92165441478652657632012-06-06T19:17:00.001-07:002012-06-07T05:04:46.133-07:00Death Metal Recipe PublishedSo it's been a while since I have posted an update to this blog. When I noticed today that Sam Calagione's new book <a href="http://www.qbookshop.com/products/199821/9781592538027/Extreme-Brewing-A-Deluxe-Edition-with-14-New-Homebrew-Recipes.html" target="_blank">Extreme Brewing, A Deluxe Edition</a> was released on June 1st, I figured it was time that I at least throw a quick update on the old homebrewing blog. Sam featured my Death Metal recipe in the updated version of his book and I realized that a link to this blog was published in that book. So if you have come across this blog after reading my recipe in the book, I welcome you! I will do my best to stay on top of updating this blog with new recipes and my various other adventures in craft brewing as best I can.<br />
<br />
Death Metal did bring home another first place this past weekend in the annual Buzz Off Homebrew Competition. The results are posted<a href="http://www.buzzhomebrewclub.com/buzzoff2012/winners.htm" target="_blank"> here.</a><br />
<br />
If you would like more information on Death Metal and my experience brewing with Dogfish Head the best summary is posted<a href="http://www.dogfish.com/community/news/press-releases/homebrewer-goes-pro-for-a-day.htm" target="_blank"> here.</a><br />
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If anyone has tried out the recipe that was published, please get in touch with me. I would love to figure out a way to try your homebrewed version of my beer!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnoW4d9GbUxfYJDWo7k7zrnoCS3cFMhjPfi_jb2Fj6duEyGoK1dEtk2WUg5OyU1AfcrQYeMixN0j_n6xB8qcwFctCb5LtXpuPvEX2DivLvSUs1K-Lmi7-K17XozeS-F12oQB0x1Asa3QZb/s1600/IMG_4098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnoW4d9GbUxfYJDWo7k7zrnoCS3cFMhjPfi_jb2Fj6duEyGoK1dEtk2WUg5OyU1AfcrQYeMixN0j_n6xB8qcwFctCb5LtXpuPvEX2DivLvSUs1K-Lmi7-K17XozeS-F12oQB0x1Asa3QZb/s320/IMG_4098.jpg" width="239" /></a></div>
<br />Tom Bastianhttp://www.blogger.com/profile/16686345840372684871noreply@blogger.com1tag:blogger.com,1999:blog-184797566273625716.post-26741981522184399382011-03-28T17:17:00.000-07:002011-03-28T17:31:59.413-07:00American IPA 2011 v2.0I blogged earlier about 2011 being the <a href="http://bastianbrewing.blogspot.com/2011/01/year-of-ipa.html">Year of the IPA</a> for me. Basic plan is to brew 4 IPAs in 2011 and change the recipe sligtly based on feedback from the local homebrew competitions I enter (there are 4 major ones). My American IPA 2011 v1.0 did pretty well at this years <a href="http://www.keystonehops.org/results16.htm">War of the Worts</a> homebrew competition, placing 2nd out of 54 entries. I got some useful feedback (probalby got more from my friends, but oh well). Decided that maybe a touch more maltiness, an increase in bitterness and a touch more aroma hops might do the trick. This time around I switched the bittering hops from Citra to Warrior pushing the IBUs to 105. I also threw in a lb of Melanoidin malt which might help add a little malt flavor and body. Tossed in an extra ounce of Citra into the dry hop as well. All minor changes, so I guess we will see how it turns out. , <br /><p>Here is the recipe as it stands. I plan to brew this Sunday, April 3rd so if you read this and are interested in stopping by just contact me. <p?>10 Gallon Batch <br />60 Minute Boil Based on 80% Mash Efficiency <br /><p><u>Grain</u> <br />14 lbs of American 2 Row <br />5 lbs of Maris Otter <br />2 lbs of Crystal 20 <br />1.5 lbs of Carapils <br />1 lb of Melanoidin <br /><p><u>Hops</u> <br />3 oz of Warrior (15.8% AA) for 60 Minutes <br />1 oz of Centennial (13.4% AA) for 30 Minutes <br />1 oz of Amarillo (10.7% AA) and Citra (13.4% AA) for 10 Minutes <br />1 oz of Amarillo and Citra for 5 Minutes <br />1 oz of Amarillo and Citra at KO <br /><p>2 oz of Amarillo and 3 oz of Citra Dry Hop for 12 days <br />1 oz of Amarillo and Citra Dry Hop for 5 days <br /><p><u>Yeast</u> <br />Wyeast 1056 American Ale – 2 packs with large starter <br /><p><u>Targets</u> <br />Pre-Boil Gravity = 1.057 <br />OG = 1.069 <br />FG = 1.010 <br />ABV = 7.9 % <br />IBU = 105 <br /><p><u>Mash</u> <br />7.5 gallons @ 152 for 60 minutes <br /><p><u>Sparge</u> <br />Fly sparge with 9.5 gallons of water </p>Tom Bastianhttp://www.blogger.com/profile/16686345840372684871noreply@blogger.com0tag:blogger.com,1999:blog-184797566273625716.post-26891724880953768972011-03-05T08:35:00.001-08:002011-03-05T09:05:50.634-08:00Sour Cherry Bock<center><a href="http://photo.blogpressapp.com/show_photo.php?p=11/03/05/1415.jpg"><img style="MARGIN: 5px" height="281" src="http://photo.blogpressapp.com/photos/11/03/05/s_1415.jpg" width="210" border="0" /></a></center><center> </center><center> </center>Well I decided to enter into the world of Lagers. Although half of this batch is going to have quite a twist. Since I have been brewing mostly 10 gallon batches lately I have been trying to do something "different" with "other" half of each batch. This time around I decided to brew a fairly <a href="http://www.bjcp.org/2008styles/style05.php">traditional Bock beer</a>. First thought was to brew a Doppelbock, however I set out to create a recipe that would fall on the "lower end" of the Doppelbock category in order to keep the abv under 8% (didn't want to kill the souring bugs). This recipe turned out to be more in line with the Traditional Bock category. Here is the recipe.<br /><br />10.5 Gallon Batch<br />90 Minute Boil<br /><br /><u>Grains</u><br />20 lbs of Munich Malt<br />5 lb of Pilsner Malt<br />3.5 lbs of CaraMunich<br />0.5 lb of Melanodin<br /><br /><u>Hops<br /></u>3 oz of Hallertauer (3.8% AA) for 60 minutes<br />1 oz of Hallertauer for 30 minutes<br /><br /><u>Yeast<br /></u><a href="http://www.whitelabs.com/beer/strains_wlp833.html">WLP833 German Bock Lager</a> – 2 vials with 2,000 ML Starter (built up three times)<br /><br /><u>Targets<br /></u>Pre-Boil Gravity = 1.052-1.055<br />OG = 1.070<br />FG = 1.016<br />ABV = ~7 %<br />IBU = 20<br /><br /><u>Mash<br /></u>9 gallons @ 155 for 60 minutes (might not fit the whole 9 gallons, start with 8)<br /><br /><u>Sparge<br /></u>Fly sparge with 10 gallons of water<br /><br /><u>Fermentation</u><br />Ferment at 50 degrees F for up to a month.<br /><br /><u>The Sour Half</u><br />Second half with be soured with Lacto, Pedio and Brett along with 2 cans of <a href="http://www.northernbrewer.com/brewing/oregon-cherry-puree.html">Oregon Cherry Puree</a> over the course of the extended souring secondary. Once the original beer has finished I plan to transfer to a carboy and start out with one pack of <a href="http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=148">Wyeast 5335 Lactobacillus </a>and one pack of <a href="http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=149">Wyeast 5733 Pediococus</a> for the first three months along with one can of the pureee. After approximately 3 months I will add another can of cherries and a pack of <a href="http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=147">Wyeast 5526 Brettanomyces lambicus</a>. Let sit until ready (at least 10 months to a year). For those of you who are a little more experience in sour beer fermentation please let me know if you have any thoughts on this plan.Tom Bastianhttp://www.blogger.com/profile/16686345840372684871noreply@blogger.com1tag:blogger.com,1999:blog-184797566273625716.post-11129017484845756702011-01-14T06:01:00.000-08:002011-01-14T06:14:49.461-08:00Year of the IPA<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNg5ISNXZ0mhSbwQ4SAd4U6rkfVQ-50GSO-b2QlP9S1uMwgKD3Xj2N8U_nxs_4BBeX9SlWDaW5jg9AMuSoRo1EZzE79kHqTrpbtBVPLw93PCechRD1SolpOTEAtrBPw9H-fil7UrJnzYeP/s1600/fire+beer.JPG"><img id="BLOGGER_PHOTO_ID_5562043395868540594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 239px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNg5ISNXZ0mhSbwQ4SAd4U6rkfVQ-50GSO-b2QlP9S1uMwgKD3Xj2N8U_nxs_4BBeX9SlWDaW5jg9AMuSoRo1EZzE79kHqTrpbtBVPLw93PCechRD1SolpOTEAtrBPw9H-fil7UrJnzYeP/s320/fire+beer.JPG" border="0" /></a>Well in 2010 I was all about the <a href="http://www.bjcp.org/2008styles/style14.php#1c">Double (or like some like to say Imperial) IPA</a>. I brewed my <a href="http://bastianbrewing.blogspot.com/2010/04/double-ipa-recipe-v20.html">Double IPA</a> about 4 times last year and used that as my focus for the local homebrew competitions. This year I decided to change gears (although just slightly). "Regular" American IPA's it is. The American IPA category gets a considerable higher number of entries in homebrew competitions making for stiffer competition. Plus I purchased a new <a href="http://morebeer.com/search/103794/beerwinecoffee/coffeewinebeer/Conical_Beer_Fermenter">14 gallon conical fermentor</a> so I'll be brewing mostly 10 gallon batches this year and well...my mash tun just can't handle the grain bill of the Double IPA's. I plan to brew tomorrow AM (1/15/11), getting started around 9. Feel free to swing by the garage. <div><br /><div>Here is the first version of my 2011 IPA's. </div><div><u></u></div><div><u>2011 IPA Version 1.0</u></div><div>11 Gallon Batch<br />60 Minute Boil<br /><br /><u>Grain<br /></u>17 lbs of American 2 Row<br />5 lbs of Maris Otter<br />2 lbs of Crystal 20<br />1.5 lbs of Carapils<br /><br />1 lb of Corn Sugar (added last 5 minutes of the boil)<br /><br /><u>Hops<br /></u>3 oz of Citra for 60 Minutes<br />1 oz of Centennial for 30 Minutes<br />1 oz of Amarillo and Citra for 10 Minutes<br />1 oz of Amarillo and Citra for 5 Minutes<br />1 oz of Amarillo and Citra at KO<br /><br />2 oz of Amarillo and Citra Dry Hop for 12 days<br />1 oz of Amarillo and Citra Dry Hop for 5 days<br /><br /><u>Yeast<br /></u>Wyeast 1056 American Ale – 2 packs with large starter<br /><br /><u>Targets<br /></u>Pre-Boil Gravity (without sugar) = 1.049<br />OG = 1.064<br />FG = 1.010<br />ABV = 7.2 %<br />IBU = 83<br /><br /><u>Mash<br /></u>8 gallons @ 152 for 60 minutes<br /><br /><u>Sparge<br /></u>Fly sparge with 10 gallons of water</div><div> </div><div></div><div>*Photo has nothing to do with an IPA. I just thought it looks cool. Actually not even sure what beer that was.</div></div>Tom Bastianhttp://www.blogger.com/profile/16686345840372684871noreply@blogger.com2tag:blogger.com,1999:blog-184797566273625716.post-85044438614037157922010-12-21T11:01:00.000-08:002010-12-21T11:13:38.848-08:00American Stout<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQhvlCTsoegJBWlXc_e7bxCLnbJ5cj1BIFThruw5EwBWisOC3ZOyY0T-aDoGTXPEdaUAq0xFp-XEENfWbOcDtseSdt0oJeAHqQXbJTmpHqq-6mrF4-1JJUZTMbHe71xuqGvKkEyVUWpvQL/s1600/setup.JPG"><img id="BLOGGER_PHOTO_ID_5553212965873518882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 299px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQhvlCTsoegJBWlXc_e7bxCLnbJ5cj1BIFThruw5EwBWisOC3ZOyY0T-aDoGTXPEdaUAq0xFp-XEENfWbOcDtseSdt0oJeAHqQXbJTmpHqq-6mrF4-1JJUZTMbHe71xuqGvKkEyVUWpvQL/s400/setup.JPG" border="0" /></a>This past weekend I brewed up an Amerian Stout. I wanted to push the limits of my all grain system to see how big of a beer I could mash in my current 10 gallon cooler system. Well it looks like 27 lbs is about the max. That adds up to around a 6% abv all grain beer. I recently upgraded to a 14 gallon conical fermentor (will post more on that in another blog post) so I'm going to be focused more on doing 10-11 gallon batches. Wishing my mash tun was just a littler larger, guess it might be time to work on perfecting the lower ABV session beers. I made a few changes to my brew stand as well. Basically raised the two horizontal pieces so I can go directly from my mash tun into my boil kettle while it's on the burner (lifting 13-14 gallones of wort from the floor onto a burner didn't sound fun).<br /><br />11 Gallon Batch<br />60 Minute Boil<br /><br /><u>Grain<br /></u>20 lbs of American 2 Row<br />2 lbs of Roasted Barley<br />1.5 lbs of Pale Chocolate Malt<br />1.5 lbs of Crystal 40<br />2 lbs of Flaked Oats<br /><br /><u>Hops<br /></u>2 oz of Simcoe for 60 Minutes<br />2 oz of Centennial for 30 Minutes<br />2 oz of Amarillo at KO<br /><br /><u>Yeast<br /></u>Wyeast 1056 American Ale – 2 packs with large starter<br /><br /><u>Targets<br /></u>Pre-Boil Gravity = 1.050<br />OG = 1.061<br />FG = 1.014<br />ABV = 6.1%<br />IBU = 57<br /><br /><u>Mash<br /></u>8.5 gallons @ 152 for 60 minutes<br /><br /><u>Sparge<br /></u>Fly sparge with 10 gallons of water<br /><br />I plan to keg 5 gallons of this beer. I may even try out dry hopping it in the keg depending on how the hop aroma is. I like my stouts to have a bit of a citrusy hop aroma to them. The other 5 gallons I plan to transfer into a secondary fermentor no cocoa nibs. I may even try to incorporate some Dogfish Head Peanut Butter Vodka into a few of the chocolate stout bottles. We shall see...<br /><br /><br /><div></div>Tom Bastianhttp://www.blogger.com/profile/16686345840372684871noreply@blogger.com0tag:blogger.com,1999:blog-184797566273625716.post-40134785069384871592010-12-06T05:51:00.001-08:002010-12-06T05:53:17.944-08:00The Barrel Has Arrived<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8LwGHP-QJNBdtT6eVwgVxRckLXbfGXsA1R_d7jK44zZOGsrOmdUgCNfnFbwNeuvWuVdrDorF_1qJaPNk8uZhS0ZXUQcrwbd76dz1TgOqPSaDW51_yUr4hu_KpX-l0P67SKyM6w7bpbfcA/s1600/jd.JPG"><img id="BLOGGER_PHOTO_ID_5547566716827247250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8LwGHP-QJNBdtT6eVwgVxRckLXbfGXsA1R_d7jK44zZOGsrOmdUgCNfnFbwNeuvWuVdrDorF_1qJaPNk8uZhS0ZXUQcrwbd76dz1TgOqPSaDW51_yUr4hu_KpX-l0P67SKyM6w7bpbfcA/s400/jd.JPG" border="0" /></a> The Jack Daniel bourbon barrel has arrived. Just need to wait out the fermentation of everyones <a href="http://bastianbrewing.blogspot.com/2010/12/bourbon-barrel-russian-imperial-stout.html">Russian Imperial Stout </a>and then it will be time to head back over to Vince to fill this sucker up!<br /><div></div>Tom Bastianhttp://www.blogger.com/profile/16686345840372684871noreply@blogger.com1tag:blogger.com,1999:blog-184797566273625716.post-74897823678276457702010-12-05T08:52:00.000-08:002010-12-05T09:22:16.627-08:00Bourbon Barrel Russian Imperial Stout<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfC2N9B7sObJFF30Q6nvdM0QAnCsYk2bswpoXaUSsOjFGnDcpU09qivoP8JN7geZbMFh8t-AOfkZ2WWUTWvuF-Cku4Wk65rZGEPU6Aa76AMYluEwRmdG_rQ2fwVp1MuKVTapbM_INndm1O/s1600/photo+8.JPG"></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSC6_vSVT9vODMcPhVg1uzF4egbCIIcozBjE1Ki40O6N4GqZB0c2M3QwOfeknG997bTYo0if5GYr8ljl4vNA5ZwUrSpQNhcZboABtrQakubFRui1BgUUHc98z5rJrk6TWCuxSrGnbOt5qw/s1600/photo+6.JPG"></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSlMJpqsPPLJFi-xvIesd_VOpihBRcjFa8i-Pq7jZVgs2OiGI-Ch9bu0iznpWnNDaPI77EtFouuNV3fDJSDY76JtZAyS1x8rCYXIS8OXqAzH_mNTnoTJYSu6mJFYIs-uuspdOZyvKidHph/s1600/photo+3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSlMJpqsPPLJFi-xvIesd_VOpihBRcjFa8i-Pq7jZVgs2OiGI-Ch9bu0iznpWnNDaPI77EtFouuNV3fDJSDY76JtZAyS1x8rCYXIS8OXqAzH_mNTnoTJYSu6mJFYIs-uuspdOZyvKidHph/s400/photo+3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5547247753505064690" /></a>My friend and neighbor Vince is on a barrel kick lately. A few months back we got together with a group of brewers and brewed <a href="http://bastianbrewing.blogspot.com/search?updated-max=2010-10-15T06%3A50%3A00-07%3A00&max-results=7">Belgian Blond</a>e that went into a 60 or so gallon wine barrel. This time around Vince acquired a Jack Daniels Bourbon barrel which we brewed up a nice big Russian Imperial Stout to throw in it. Here is the recipe and photos from the brew day.<div><br /></div><div>6 Gallons</div><div>90 Minute Boil</div><div><br /></div><div>Grains</div><div>17.5 lbs of American 2 Row</div><div>3 lbs of Flaked Oats</div><div>1 lb of Black Patent</div><div>1 lb of Crystal 120</div><div>1 lb of Chocolate</div><div>1 lb of Roasted Barley</div><div><br /></div><div>Hops</div><div>3 oz of Columbus - 60 minutes</div><div>1 oz of Williamette - 30 Minutes</div><div>1 oz of Williamette - KO</div><div><br /></div><div>Mash</div><div>7 gallons of water, mash at 153 for 60 minutes and fly sparge with 5 gallons of water for 60 minutes.</div><div><br /></div><div>Yeast </div><div>American Ale Yeast (Wyeast 1056 or White Labs 001)</div><div><br /></div><div>Targets</div><div>Pre-Boil Gravity - 1.073</div><div>OG - 1.100</div><div>FG - 1.020</div><div>ABV - 10.5%</div><div><br /></div><div><img style="cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSwPhmFXzTQ_5vBEEJnt4ASMkO4Ln82YdXdWpf-75NZF3Ee685W6zryVE9QGb_UcOjt1PzM8z9PbPaRXY-YxuO59SArjDHCzLg2jDig37Q573Ng_ON370ryTHHp_RmLb9rXxek_s3qLLd4/s400/photo.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5547247458099779170" /></div><div><br /></div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_a7nbWxJELqWWobsGkMQDewJALD-54XH51uHW0IZpA_0lp47UiDGNcL6-gocBUDhD7qfS_5xXWDXQM6A1SGF4Z4ntODk6-ooKjaXwEiO9OwfLuA3nzK5nGFH6nBjP-6FIE-fTHtG37gY/s400/photo+2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5547247919856152690" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 400px; height: 299px; " /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSlMJpqsPPLJFi-xvIesd_VOpihBRcjFa8i-Pq7jZVgs2OiGI-Ch9bu0iznpWnNDaPI77EtFouuNV3fDJSDY76JtZAyS1x8rCYXIS8OXqAzH_mNTnoTJYSu6mJFYIs-uuspdOZyvKidHph/s1600/photo+3.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSlMJpqsPPLJFi-xvIesd_VOpihBRcjFa8i-Pq7jZVgs2OiGI-Ch9bu0iznpWnNDaPI77EtFouuNV3fDJSDY76JtZAyS1x8rCYXIS8OXqAzH_mNTnoTJYSu6mJFYIs-uuspdOZyvKidHph/s1600/photo+3.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSlMJpqsPPLJFi-xvIesd_VOpihBRcjFa8i-Pq7jZVgs2OiGI-Ch9bu0iznpWnNDaPI77EtFouuNV3fDJSDY76JtZAyS1x8rCYXIS8OXqAzH_mNTnoTJYSu6mJFYIs-uuspdOZyvKidHph/s1600/photo+3.jpg"></a></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN67NorXooFDVgRSbAefixeXos4wamkwn1kKG67n2ZIwcVBEFwf050tFh6eggEMsCxlqtLnrUpr02AonCA9Vn6H3BOxI4ZxJFdQgBEd4Jr3BJECi1d4WDKT_UsCeRdm6swfMeXDgPr_TyE/s400/photo+4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5547248244022977826" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 299px; height: 400px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64ldoxDJBiAiDlmAQQqUT1sdjZC_ME6GxW64NjKN0AI6IylDQjTxCZAJQaWklJVtzgDag6K0yIrEByIKSwhJ7QqAvROAWX1mrAx1fw3hPiXVIYL4HhxQL44v9bOq0KjGuJpBDvj4OV1KR/s400/photo+7.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5547248742006396306" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 299px; height: 400px; " /></span></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSC6_vSVT9vODMcPhVg1uzF4egbCIIcozBjE1Ki40O6N4GqZB0c2M3QwOfeknG997bTYo0if5GYr8ljl4vNA5ZwUrSpQNhcZboABtrQakubFRui1BgUUHc98z5rJrk6TWCuxSrGnbOt5qw/s400/photo+6.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5547249164847499218" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 400px; height: 299px; " /></span></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfC2N9B7sObJFF30Q6nvdM0QAnCsYk2bswpoXaUSsOjFGnDcpU09qivoP8JN7geZbMFh8t-AOfkZ2WWUTWvuF-Cku4Wk65rZGEPU6Aa76AMYluEwRmdG_rQ2fwVp1MuKVTapbM_INndm1O/s400/photo+8.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5547249648357153586" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 400px; height: 299px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div>Tom Bastianhttp://www.blogger.com/profile/16686345840372684871noreply@blogger.com0tag:blogger.com,1999:blog-184797566273625716.post-72947899224954560272010-11-21T10:48:00.001-08:002010-11-21T10:56:14.188-08:00Citra IPAYesterday I brewed an IPA using all <a href="http://www.brew-dudes.com/citra-hops/557">Citra</a> hops. I had about 8 ounces of Citra hops from the 2009 crop and figured I would use them up in an IPA. Here is the recipe.<div><br /></div><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">7 Gallon Batch</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">60 Minute Boil</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'; min-height: 15.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="text-decoration: underline">Grain/Sugar</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">11 lbs of American Two Row</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">2 lbs of Maris Otter</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">1 lb of Wheat Malt</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">1 lb of Crystal 20</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">½ lb of Carapils</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">1/2 lb of Corn Sugar</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'; min-height: 15.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="text-decoration: underline">Hops</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">1.5 oz of Citra [11%] (60 min)</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">1 oz of Citra [11%] (30 min)</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">1 oz of Citra [11%] (10 min)</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">1 oz of Citra [11%] (5 min)</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">1 oz of Citra [11%] (0 min)</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'; min-height: 15.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">2 oz Dry Hop for 12 days</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">1 oz Dry Hop for 5 days</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'; min-height: 15.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="text-decoration: underline">Yeast </span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">White Labs WLP001 (1 vial with a starter)</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'; min-height: 15.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="text-decoration: underline">Targets</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">Pre-Boil Gravity = 1.045 (takes into account just the grain bill)</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">OG = 1.063</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">FG = 1.010</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">ABV = 7.1 %</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">IBU = 69</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'; min-height: 15.0px"><span style="text-decoration: underline"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="text-decoration: underline">Mash</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">5 gallons @ 152 for 60 minutes</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'; min-height: 15.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="text-decoration: underline">Sparge</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">fly sparge with 7 gallons </p></div>Tom Bastianhttp://www.blogger.com/profile/16686345840372684871noreply@blogger.com2tag:blogger.com,1999:blog-184797566273625716.post-89383937948377723312010-10-24T15:36:00.000-07:002010-10-24T16:04:13.166-07:00Sour Belgian Dubbel Project<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga2T-GcoEi3vdNGf_uwtUBYzCYq21FSGKekQbw_0i8FGSehCkU26E8hWwEb2dVR_nKr2x4lcvzrWA-RR7LxC0wBkV5eCqJBnGsaQ0G6B4pHDjBunK2-K_G35Bq5WskpKdzlF8FHyz-q1AD/s1600/dubbel.JPG"><img id="BLOGGER_PHOTO_ID_5531751263079418978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 299px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga2T-GcoEi3vdNGf_uwtUBYzCYq21FSGKekQbw_0i8FGSehCkU26E8hWwEb2dVR_nKr2x4lcvzrWA-RR7LxC0wBkV5eCqJBnGsaQ0G6B4pHDjBunK2-K_G35Bq5WskpKdzlF8FHyz-q1AD/s400/dubbel.JPG" border="0" /></a>For the past three years I have been getting together with my friend <a href="http://www.beerbybike.com/">Jesse</a> to brew some sort of sour beer. We always brew some sort of a 10 gallon batch of Belgian Ale, and then split the batch. One half ferments out with a standard Belgian ale strain, the second half we then transfer to a secondary and send it through some sort of extended fermentation to sour the beer.<br /><br /><br /><div>Today we got together and bottled last years version. See the summary <a href="http://bastianbrewing.blogspot.com/2009/11/belgian-singlesour-brewed-2-year-sour.html">here</a>. In addition we brewed this years batch. A more traditional style Belgian Dubbel. For the "sour" half we plan to transfer into secondary in about 7-10 days and sour using <a href="http://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=194">Wyeast 3763 Roselare Blend</a> yeast. In addition we plan to incorporate some sort of oak into the process, potentially Cabernet soaked french oak...but we are still working out those details. Well here is the recipe.</div><br /><br /><div>10 Gallon Batch<br />90 Minute Boil<br /><br /><u>Grains</u><br />21 lbs of Belgian Pilsner Malt<br />2 lbs of Munich Malt<br />2 lbs of Weyerman Pale Wheat Malt<br />1 lb Aromatic Malt<br />1 lb Caravienne Malt<br />1 lb Special B Malt<br /><br /><u>Hop/Sugar Additions:</u><br />2.5 oz Styrian Goldings [4.6% ] (60 min)<br />0.5 oz Sytrian Goldings [4.6% ] (30 min)<br />1 oz Saaz, Czech [3.2 %] (15 min)<br />1 oz Saaz, Czech [3.2 %] (0 min) Hops<br />2.00 lb Candi Sugar (Dark Candi Inc Liquid) - end of boil<br /><br /><u>Yeast</u><br />Wyeast 1762 (2 packs with starter)<br /></div><br /><div><u>Numbers</u></div><br /><div>Pre-Boil Gravity = 1.050 (takes into account just the grain bill)<br />OG = 1.082<br />FG = 1.015<br />ABV = 9%<br />IBU = 22<br /></div><br /><div>We had a little better efficiency than I was expecting and our OG was a little higher then expected. Might put the ABV just outside of the style guidelines, although a 9% Belgian Dubbel should be fine especially since we will be controlling the initial fermentation temp below 70.</div><br /><div><u></u></div><br /><div><u>Mash<br /></u>8 gallons @ 152 for 90 minutes. As you can see from the picture above...we were pushing the limit on my all grain cooler system with 28 lbs of grain. If I brewed this again I would probably cut back the Pilsner malt to 18 lbs.</div><br /><br /><div><u>Sparge</u><br />10 gallons @ 200 for 60 minutes</div><br /><br /><div>Below is a photo of our Belgian Single Project (...which we were saying today is more like a Belgian Sour Blonde project). Will have to see what some carbonation does to the final soured version of the beer. My initial thought is the brett is certainly there, the beer is as dry as a bone, it just didn't turn out super sour/funky. I still think it's going to be one nice tasting beer though.</div><div> </div><div> </div><img id="BLOGGER_PHOTO_ID_5531751722091225698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOWE4rtPrfCJuIk9hV-BBU097bk4mrzzzBv6ZYJ_4yziRBkmp8ohlGSvUV_eJyBQXDm6DdfCb4tB-HPlyH_OsGv0TZqVB_Q-rs4cmv4BUYHmf6u7VNNoecOiry6ky0NR5cQbyORUcK8MCk/s400/soursingle.JPG" border="0" /><br /><div></div><br /><div></div></div>Tom Bastianhttp://www.blogger.com/profile/16686345840372684871noreply@blogger.com0tag:blogger.com,1999:blog-184797566273625716.post-18304019257242186312010-10-15T06:50:00.000-07:002010-10-22T15:04:45.957-07:00Christmas Ale 2010<div><img id="BLOGGER_PHOTO_ID_5528273438426698962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTePN0iKOjSgiJpC95O4U_nUmQlV41oeSbeoAz2Kp_Ae6ZqNMXAl71gQZNruUro19b32DaTk6af_rq2RpTYAeRcYbBniX9cqz3MtltglnarEHG4jfssHVi9jX8xs5IfJBBuk10nWFrN71K/s400/christmas.JPG" border="0" /><br /><div>I forgot to post about the annual Christmas Ale I have brewed with my good friend Tommy G for the past 5 years. This years version has been brewed, fermented and is currently bottle conditioning. The brew day went pretty well, with one kind of somewhat major mistake. Hopefully that mistake doesn't have too much impact on the final beer. So, what was the mistake you ask? Well the recipe we designed calls for 2 lbs of brown sugar. I typically I buy 1 lb bags of brown sugar. This time around I didn't realize the bags I picked up were actually 2 lb bags. So we go ahead and empty the two bags into the last 10 minutes of the boil and then sit back to relax while the boil finishes. I'm sitting there a glance over at the bags we just put in the trash...2 lb value pack! Ughhh, oh well. So this years version has 4 lbs of brown sugar (in a 10 gallon batch). Initial taste shows that the beer dried out some more and may be a little thinner then we typically like. Our efficiency was a little off though so somehow the OG ended up around the same, with the FG dropping a little lower then expected. So who knows, could make for a fun Christmas.</div><br /><u>Grains</u><br /><div>22 lb of American Two Row<br />1 lb of Wheat Malt<br />1 lb of Crystal 20<br />1 lb of Crystal 80<br />1 lb of Victory<br />1/2 lb of Chocolate Malt<br />2 lb of Brown Sugar (Beet Sugar) (made a mistake and 4 lbs ended up in the kettle). Added the last 10 minutes of the boil.<br /><br />3 lbs of Extra Light DME<br /><br /><u>Hops</u><br />1.5 oz of Tomahawk @ 60 minutes<br />1 oz of Amarillo @ 30 minutes<br />2 oz of Simcoe @ 15 minutes<br />2 oz of Simcoe @ KO<br /><br /><u>Spices<br /></u>6 sticks of Cinnamon<br />2 Vanilla Bean Split<br />3 tsp of Nutmeg (Whole ground on brew day)<br />3 tsp of All Spice (Ground)<br />1 tsp of Madagascar Clove (Ground)<br />Zest of 6 Navel Oranges<br />All added at 1 minute left in boil.<br /><br /><u>Yeast</u></div><div>Wyeast 1028 London Ale Yeast – large starter. 2 packs<br /><br /><u>Targets<br /></u>Pre-Boil Gravity = 1.051 (takes into account just the grain bill)<br />OG = 1.081<br />FG = 1.010-1-020<br />ABV = 8.2-9.5%<br />IBU = 34<br /><br /><u>All Grain Steps</u><br /><br />Mash with 8 Gallons of Water @ 152 degrees. Hold as close to 152 as possible for one hour. Keep 1 gallon of cold water around to adjust temp.<br /><br />Sparge with 10 Gallons of Water @ 200 degrees.<br /><br /><u>Final Numbers</u><br />OG = 1.079<br />FG = 1.015<br />ABV = 8.3%</div></div>Tom Bastianhttp://www.blogger.com/profile/16686345840372684871noreply@blogger.com1tag:blogger.com,1999:blog-184797566273625716.post-11242059270172972272010-09-04T05:42:00.001-07:002010-09-04T05:42:13.925-07:00Death Metal Malt Bill<br /><br /><center><a href='http://blogpress.w18.net/photos/10/09/04/563.jpg'><img src='http://blogpress.w18.net/photos/10/09/04/s_563.jpg' border='0' width='209' height='281' style='margin:5px'></a></center><br /><br />Just the malt alone for this one looks great. Excited to brew it and even more excited to try it. Off to Wegmans for some Orange Blossom honey.<br />Tom Bastianhttp://www.blogger.com/profile/16686345840372684871noreply@blogger.com0tag:blogger.com,1999:blog-184797566273625716.post-56270512393299443202010-09-01T05:08:00.000-07:002010-09-01T05:14:43.293-07:00Death Metal Russian Imperial Stout<img id="BLOGGER_PHOTO_ID_5511917311936216770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 304px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwuc1sAA4OaSUyylsJhk9TOlvDuhvKR0J02hn9ez9pHngBsD68qq1qa6gOEWb5ruZYCxXVrYXA2fGplg2gxr4Q6khyphenhyphenl22KGUbXk2EAZGIXDAYnQsmIUPWXQ2xLznxpiK31Lnh4ku_t8ymA/s320/RIS.jpg" border="0" />I'm brewing one of my favorite beers this weekend. One I haven't brewed in probably close to two years. A beer I have been calling "Death Metal"…a big bold Russian Imperial Stout. A beer that incorporates a bunch of American hops, honey, molasses, vanilla beans and coffee. I plan to brew on Sunday, starting early in the AM so if anyone is around and wants to stop by, feel free to.<br /><br />6 Gallon batch<br /><br /><u>Malt</u><br />14 lbs of (2 Row) American<br />3 lbs of Maris Otter Pale Malt<br />1.5 lbs of Roasted Barley<br />0.5 lb of Black Patent<br />1 lb of Chocolate Malt<br />1 lb of Crystal 120<br />1 lb of Wheat Malt<br />1 lb of Flaked Oats<br /><br /><u>Adjuncts</u> (added to boil kettle, last 5 minutes)<br />1 lb of Orange Blossom Honey<br />0.5 lb of Blackstrap Molasses<br /><br /><u>Hops</u><br />90 Minute Boil<br />4 oz of Columbus @ 60 minutes<br />2 oz of Citra @ 15 minutes (might use Centennial instead)<br />2 oz of Simcoe @ 5 minutes<br />2 oz of Amarillo @ 1 minute<br /><br /><u>Extras</u><br />1 Vanilla Bean 7 days in Fermenter<br />5 cups of ground coffee beans – cold pressed (see notes below)<br /><br /><u>Yeast<br /></u>WLP001 – Large Starter using 2 vials<br /><br /><u>Mash/Sparge</u><br />90 Minutes at 152 Degrees F<br /><br />Mash with 7.5 gallons of water<br />Fly Sparge with 5 gallons of water<br /><br /><u>Targets</u><br />Pre-Boil Gravity = 1.070<br />OG = 1.105<br />FG = 1.021<br />ABV = 11 %<br />IBU = 121<br /><br /><u>Fermentation Plan<br /></u>Allow to ferment for two weeks as close to 68 degrees as possible. After 2 weeks add vanilla beans for an additional week. Should be ready to keg after 3 weeks. Check gravity and if in 1.020 range keg.<br /><br />Transfer out of primary into keg and add coffee. Force carb and bottle.<br /><br /><u>Coffee Plan<br /></u>Take 4-5 cups of Coffee Roasters Ethiopian Yrgacheffe coffee and do a course grind. Take a sanitized pot and added 3 quarts of water. Using a sanitized spoon mixed in coffee grinds. Covered pot and let sit in fridge for 24 hours. Using a sanitized French press to remove the grinds and poured the cold pressed coffee into the keg.Tom Bastianhttp://www.blogger.com/profile/16686345840372684871noreply@blogger.com0tag:blogger.com,1999:blog-184797566273625716.post-44040233411867169512010-08-24T06:28:00.000-07:002010-08-24T06:38:33.346-07:00Sour Blonde Barrel Brew<div><div><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6LUiFfq37mrr6l1qnCjmhP-QyBP3upjBJKvyqz_GMmzLfzZ5R8ANbXczmDdvsRHfReFbq0ABv0WpaxlGpOnxjlkDocsIDTNfKCWxnbHS3ht3phBPp3UOVYpqm4Jkat3vwQkGztlXGyB0a/s1600/photo1.JPG"><img id="BLOGGER_PHOTO_ID_5508969206389237538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 239px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6LUiFfq37mrr6l1qnCjmhP-QyBP3upjBJKvyqz_GMmzLfzZ5R8ANbXczmDdvsRHfReFbq0ABv0WpaxlGpOnxjlkDocsIDTNfKCWxnbHS3ht3phBPp3UOVYpqm4Jkat3vwQkGztlXGyB0a/s320/photo1.JPG" border="0" /></a> Well this weekend was a brewing first for me (actually quite a number of firsts). <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg8spzfVRvP1ojMIwQhtsF6Nmf8mCqWHyC4by0cRu8LxErDeXpZpoj68VJmONY6nGrmb5JSFYv6n6NVQtiMqpWDuKbj0jZKTBWNGHY2xKL8FfY7v6th2e33b964QW_CFu3alzhmIQOX18h/s1600/photo2.JPG"><img id="BLOGGER_PHOTO_ID_5508969330768623458" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg8spzfVRvP1ojMIwQhtsF6Nmf8mCqWHyC4by0cRu8LxErDeXpZpoj68VJmONY6nGrmb5JSFYv6n6NVQtiMqpWDuKbj0jZKTBWNGHY2xKL8FfY7v6th2e33b964QW_CFu3alzhmIQOX18h/s200/photo2.JPG" border="0" /></a>Around 7am on Sunday I loaded up most of my brewing equipment onto a cart and pushed it up the street to my friend <a href="http://www.facebook.com/#!/profile.php?id=1302776515&ref=ts">Vinces</a> place. For a few months he had been talking about and working on obtaining a 55 gallon wine barrel. I have to admit when I first heard of the plan I was a bit skeptical but told him I would be in for helping fill it if he tracked down a useable barrel and was able to find the people to help fill it. Vince indeed tracked down a used red wine barrel from Mana<a href="http://www.manatawnycreekwinery.com/">tawny Creek Winery</a> in Douglassville, PA and organized for a group brew day.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO8RP4wPx5Fb3nouyzz8qiP5C9d5MMXENhqQPhhu-2u0bLlLX_DMcvNeuqMzemtGgFYM510_Z4r11NQS5f7AMepUL45x0lq-5-Ue4Njjtu-QJpePR6eRm6HNyn6KhKESnpD4ZT3aZIliW2/s1600/photo3.JPG"><img id="BLOGGER_PHOTO_ID_5508969561329128386" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO8RP4wPx5Fb3nouyzz8qiP5C9d5MMXENhqQPhhu-2u0bLlLX_DMcvNeuqMzemtGgFYM510_Z4r11NQS5f7AMepUL45x0lq-5-Ue4Njjtu-QJpePR6eRm6HNyn6KhKESnpD4ZT3aZIliW2/s200/photo3.JPG" border="0" /></a>Between a mix of 4 various all-grain brew systems we set out to brew 60+ gallons of a Belgian Blonde. Considering we brewed 60+ gallons of beer using a mix of the 4 systems the brew day went off without much of a hitch. A few moments of trouble shooting but considering the task at hand things went about a smoothly as we could have asked for. All said and done we had 45 gallons in a 55 gallon food grade plastic drum and 10+ gallons in two 14 gallon stainless steel conical fermentors in about 12 hours (also had most of the equipment cleaned up as well).<br /><br /></div><br /><div> </div><div>As for the recipe, each 10 gallon batch called for the following. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOBuueJEszP2JCEOHZwXghUm4bqueWdU1H0jgPtL9ANw2UyTOdcnGTiNrp7XoExe0qHY8_su5LP_JrmLfUHZyb23rMU7_XGU0ykbh3Xihv-Xi1jVi1he2YG4EY5bgOEQqVkU5sQoAHKO5/s1600/photo4.JPG"><img id="BLOGGER_PHOTO_ID_5508969762244354914" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOBuueJEszP2JCEOHZwXghUm4bqueWdU1H0jgPtL9ANw2UyTOdcnGTiNrp7XoExe0qHY8_su5LP_JrmLfUHZyb23rMU7_XGU0ykbh3Xihv-Xi1jVi1he2YG4EY5bgOEQqVkU5sQoAHKO5/s200/photo4.JPG" border="0" /></a><br /><br />11 Gallon Batch<br />90 Minute Boil<br /><br /><u>Grain</u><br />22 lbs of Pilsner Malt<br />5 lbs of Wheat Malt<br />1 lb of Crystal 20<br />(yes that’s 160+ lbs of grain when you add up all the batches)<br /><br /><u>Hops</u><br />2 oz of Nelson Sauvin for 60 minutes (12% aa)<br /><br /><u>Yeast</u><br /><a href="http://www.facebook.com/#!/pages/Hatfield-PA/subterranean-brewing-co/210164920933?ref=ts&__a=16&ajaxpipe=1">Nate </a>scored a huge pitch of what I believe is the Chimay yeast strain from Jean at <a href="http://www.ironhillbrewery.com/westchester/">Iron Hill Brewery</a> in West Chester (they used it for a Belgian Quad).<br /><br /><u>Targets</u><br />OG = 1.065<br />FG = 1.005 (or lower)<br />IBUs = 33<br />ABV = ~ 8%<br /><br /><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSutra_Gl6cej6AFAzdTC7j6sw_XysLCraP8_L8rXeDV5Z74vZ95uaOWNW8v1acZn01sb_TRbf4kx9m8AsR0Wiqt78zg31Xut96Ra5SnL8CoWgAZBFw9CXATjY25BR7VAbtDvzfS-hLicr/s1600/photo5.JPG"><img id="BLOGGER_PHOTO_ID_5508969885520735682" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSutra_Gl6cej6AFAzdTC7j6sw_XysLCraP8_L8rXeDV5Z74vZ95uaOWNW8v1acZn01sb_TRbf4kx9m8AsR0Wiqt78zg31Xut96Ra5SnL8CoWgAZBFw9CXATjY25BR7VAbtDvzfS-hLicr/s200/photo5.JPG" border="0" /></a>Barrel</u><br />As for the barrel, we plan to check the gravity in a week or two and see where we are at. The barrel will be filled when the beer gets in the 1.015-1.020 range since we want to make sure there is still a considerable amount of sugar around for the wild yeast to do it's job. The wild yeast…basically a slurry that was grown up from some <a href="http://www.russianriverbrewing.com/pages/barrel.html">Russian River</a> barrel chips.<br /><br />I brewed another DIPA about three weeks ago. Forgot to post a blog about it, will get some info up on it if it turns out. Up next I plan to brew my Death Metal Russian Imperial Stout and Christmas Ale 2010 in September.</div><br /><div></div><img id="BLOGGER_PHOTO_ID_5508970038610927986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 239px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcnjfpHTQjPO5N0Gzeik6VTCUGZtX8NaieqoFCJnonhbfjY_H9vVSN7z4yJPyRnLZ7CfGw7Ws3fGI47YXDeFiPG8dS1c6s13w0DHPebypHJGjJ01UIFoUvrSWyqV9FO1ri1PBsBrgqQWm_/s320/photo6.JPG" border="0" /><br /><div></div></div></div></div></div>Tom Bastianhttp://www.blogger.com/profile/16686345840372684871noreply@blogger.com1tag:blogger.com,1999:blog-184797566273625716.post-70176343183132412432010-07-20T06:36:00.000-07:002010-07-20T06:41:50.442-07:00Saison RecipeIt's been over a month…close to two months since I have been able to get a brew day in, I hope to change that this Saturday. This time around I plan to brew a <a href="http://en.wikipedia.org/wiki/Saison">Saison</a> using some <a href="http://www.midwestsupplies.com/citra-pellet-hops.html">Citra</a> and <a href="http://www.nzhops.co.nz/varieties/nelson_sauvin.html">Nelson Sauvin</a> hops in the finish. I'm going to brew a 10 gallon batch. Keg half of it and then bottle the other half. With the bottled version I plan to either bottle with <a href="http://www.whitelabs.com/beer/strains_wlp650.html">Brettanomyces bruxellensis </a>or I might add peaches and use the <a href="http://www.whitelabs.com/beer/strains_wlp655.html">White Labs Belgian Sour Mix 1</a> although I'm not sure I'm willing to sit on this one for a year or two to let the magic happen.<br /><br />Here is the recipe so far. If you have any feedback let me know. Also if you are around on Saturday and want to swing by just drop me an email.<br /><br /><u><strong>Grains<br /></strong></u>20 lbs of Pilsner Malt (77.7%)<br />1.75 lbs of Wheat Malt (6.8%)<br />1.25 lbs of Munich Malt (4.9%)<br />0.25 lbs of Caramunich (1%)<br /><br />2.5 lbs of Corn Sugar (9.7%)<br /><br /><strong><u>Hops</u></strong><br />4 oz of Styrian Goldings (5.2% AA) for 60 Minutes<br />1 oz of Citra at KO<br />1 oz of Nelson Sauvin at KO<br /><br /><strong><u>Yeast<br /></u></strong>WLP568 Belgian Style Saison Ale Yeast Blend (2 vials and large starter)<br /><br /><strong><u>Targets</u></strong><br />Pre-Boil Gravity = 1.042<br />OG = 1.063<br />FG = 1.018<br />ABV = 5.9%<br />IBU = 29<br /><br /><strong><u>Mash</u></strong><br />147 F for 90 minutes<br /><br /><u><strong>Boil</strong></u><br />90 Minute BoilTom Bastianhttp://www.blogger.com/profile/16686345840372684871noreply@blogger.com1tag:blogger.com,1999:blog-184797566273625716.post-9294477415078040072010-06-29T16:58:00.001-07:002010-06-29T17:41:57.770-07:00Beer Travels May 2010<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU3OE9sK_GKAZrSeql61SF9LBf2Uep5UMeFLL40UwaOyQzOnG-VIiCT1ORgQVZFQuI5QlkA_36pnMWGLatRfMxHIMtQ-bPigiwDCkcpAvqfULV6XyQlTtXWx2U4etO2mTqoXlWXnpAlNHA/s1600/IMG_5247.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU3OE9sK_GKAZrSeql61SF9LBf2Uep5UMeFLL40UwaOyQzOnG-VIiCT1ORgQVZFQuI5QlkA_36pnMWGLatRfMxHIMtQ-bPigiwDCkcpAvqfULV6XyQlTtXWx2U4etO2mTqoXlWXnpAlNHA/s320/IMG_5247.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5488359846895962066" /></a>Sorry for the lack of updates, been a busy few months and I haven't been doing a whole lot of brewing. I did bring home a few medals at the local homebrew competition BUZZ OFF held at the Iron Hill in West Chester PA. I plan to eventually get a quick summary of that event up shortly. Also plan to get back to some brewing in August and well into the Fall.<div><br /></div><div>However I did want to share is a bunch of photo albums from a few breweries I was able to visit recent. A family vacation brought me to Southern California and a work conference brought me to Denver Colorado. So of course I worked in a number of brewery tours while traveling and here are the photo albums. Enjoy!<div><br /></div><div><a href="http://gallery.me.com/tombastian#100027">Stone Brewery</a> - Escondido, CA</div><div><br /></div><div><a href="http://gallery.me.com/tombastian#100029">Ballast Point Brewery</a> - San Diego, CA</div><div><br /></div><div><a href="http://gallery.me.com/tombastian#100043">The Lost Abbey</a> - San Marcos, CA</div><div><br /></div><div><a href="http://gallery.me.com/tombastian#100048">The Bruery</a> - Placentia, CA</div><div><br /></div><div><a href="http://gallery.me.com/tombastian#100055">New Belgium Brewery</a> - Fort Collins, CO</div><div><br /></div><div><a href="http://gallery.me.com/tombastian#100056">Odell Brewing</a> - Fort Collins, CO</div><div><br /></div><div><a href="http://gallery.me.com/tombastian#100061">Left Hand Brewery</a> - Longmont, CO</div><div><br /></div><div><a href="http://gallery.me.com/tombastian#100067">Oskar Blues - Lyons, CO</a> - The original Oskar Blues location</div><div><br /></div><div><a href="http://gallery.me.com/tombastian#100079">Oskar Blues - Longmont, CO</a> - New restaurant and Production Brewery</div><div><br /></div><div><a href="http://gallery.me.com/tombastian#100080">Avery Brewery</a> - Boulder, CO</div><div><br /></div><div><a href="http://gallery.me.com/tombastian#100082">Great Divide</a> - Denver, CO</div><div><br /></div><div><a href="http://gallery.me.com/tombastian#100098">Brooklyn Brewery</a> - Brooklyn, NY - Yes I somehow even managed a trip to Brooklyn in.</div></div>Tom Bastianhttp://www.blogger.com/profile/16686345840372684871noreply@blogger.com0tag:blogger.com,1999:blog-184797566273625716.post-46043028597168985022010-05-05T12:14:00.000-07:002010-05-05T12:17:29.358-07:0021A Bitter AmericanAs a fan of craft beer in a can I was excited to see that the 21st Amendment Brewery out of San Francisco has plans to brew and can their Bitter American. A nice hoppy session beer just in time for the summer!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbAL-ZNa2SEjYrB4NSaB_nRDJv4LKiZuxe44Ks7T-jNpANqU0FTnHPzEaXWF6y5rmUJ0tEmrKh84Gec4QArqXAq1hhUfiJUL9llPLcobhx5yyoJjAdEwwT6KSRBgadQrQ54j_5cb-JXFSa/s1600/bitter+american.jpg"><img id="BLOGGER_PHOTO_ID_5467866806864481682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 309px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbAL-ZNa2SEjYrB4NSaB_nRDJv4LKiZuxe44Ks7T-jNpANqU0FTnHPzEaXWF6y5rmUJ0tEmrKh84Gec4QArqXAq1hhUfiJUL9llPLcobhx5yyoJjAdEwwT6KSRBgadQrQ54j_5cb-JXFSa/s400/bitter+american.jpg" border="0" /></a><br /><div></div><br /><div></div>Tom Bastianhttp://www.blogger.com/profile/16686345840372684871noreply@blogger.com0tag:blogger.com,1999:blog-184797566273625716.post-46896313887532353822010-04-30T05:39:00.000-07:002010-04-30T05:44:42.056-07:00Rye Pale Ale Recipe<img id="BLOGGER_PHOTO_ID_5465910077237787906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX-5koB0tS6zYTpskR3Erwaf8eV0TbQy62sH9Xt52ngqgiFxSrDrFDT3K9JVxf1N1FVh-Lb_KBqgXE2Q7BQbEYMV-Q1MM3e4yVjjWROxvk9qqkTtVBT-6bFL1GbC6ZxyJj-TWiaYsqiib7/s320/rye.jpg" border="0" />I'm a big fan of <a href="http://www.terrapinbeer.com/">Terrapin Beer Company</a> out of Athens Georgia and have always wanted to try to brew their popular <a href="http://www.terrapinbeer.com/beers/1-Rye-Pale-Ale">Rye Pale Ale</a>. The Brewing Network recently interviewed the folks at Terrapin as part of their "<a href="http://thebrewingnetwork.com/shows/597">Can you Brew It</a>" program and I decided to give the beer a try. As I usually do I put my own twist on the recipe so here it is (main difference is my use of Citra hops in this recipe). I plan to brew the beer this Saturday so if you are around feel free to swing by after all it is National Homebrew Day (and yes it is an officially recognized holiday).<br /><br /><strong>6 Gallon Batch<br /></strong><br /><u>Brew Day</u> = 5/1/10<br /><br /><u>Grains<br /></u>11 lbs of American Pale 2 Row<br />1.5 lbs of Rye Malt<br />1 lb of Munich<br />.5 lbs of Victory Malt<br />.5 lbs of Honey Malt<br /><br /><u>Hops</u><br />1 ounce of Magnum for 60 minutes (10.4% AA)<br />1 ounce of Fuggles for 30 minutes (4% AA)<br />.5 ounce of EK Golding for 20 minutes (5% AA)<br />.5 ounce of EK Golding for 10 minutes (5% AA)<br />.5 ounce of Citra for 3 minutes<br />1 ounce of Citra @ KO<br /><br /><u>Dry Hops<br /></u>1.5 ounce of Amarillo for 5 days<br /><br /><u>Yeast</u><br />Wyeast 1272 1 pack with a starter<br /><br /><u>Targets</u><br />Pre-Boil Gravity = 1.044<br />OG = 1.060<br />FG = 1.014<br />ABV = 6%<br />IBUs = 43<br /><br /><u>Mash<br /></u>4.5 gallons of water @ 154 degrees for 1 hour<br /><br /><u>Sparge<br /></u>7 gallons of water for 1 hourTom Bastianhttp://www.blogger.com/profile/16686345840372684871noreply@blogger.com0tag:blogger.com,1999:blog-184797566273625716.post-10454281690712997332010-04-16T06:33:00.000-07:002010-04-16T06:37:29.671-07:00Belgian Honey Pale Ale Recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPC-pTcVJx5KMDDF7vgx1r0zSbKedpsAdvk4PxkxhLflGvG47ZssQU7xUl6riSx1tN0Q0HuwVCUFWj2MhBFJPFOo2lO_7GgV1rMO4erObeebAtBwHEjOPdNaRhrA0dgPeY6w47bDQmrOm/s1600/honey3001.jpg"><img id="BLOGGER_PHOTO_ID_5460728761187680946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPC-pTcVJx5KMDDF7vgx1r0zSbKedpsAdvk4PxkxhLflGvG47ZssQU7xUl6riSx1tN0Q0HuwVCUFWj2MhBFJPFOo2lO_7GgV1rMO4erObeebAtBwHEjOPdNaRhrA0dgPeY6w47bDQmrOm/s320/honey3001.jpg" border="0" /></a>I'm a member of the local homebrew club <a href="http://www.blogger.com/www.bruclear.com">Bruclear</a> that meets every first Tuesday at the <a href="http://www.blogger.com/www.craftalehouse.com">Craft Ale House</a> in Limerick PA. Every quarter the club does a "club only" competition. The 2nd Quarter 2010 comp is being referred to as the "Iron Chef" Competition. Basically there is a set list of ingredients that we have to choose from and one specialty ingredient that everyone has to use. In this case that ingredient is honey. I decided to brew up a Belgian Honey Pale Ale for the competition. If you live in the area and feel like stopping by I plan to brew on Saturday afternoon. Here is the recipe.<br /><br /><u>6 Gallon Batch</u><br /><br /><u>Brew Day</u> = 4/17/10<br /><br /><u>Grains<br /></u>10 lbs of 2-Row<br />1 lb of Crystal 40<br />½ lb of CaraPils<br /><br />.75 lb of Wildflower Honey<br /><br /><u>Hops</u><br />0.75 oz of Chinook for 60 Minutes<br />1 oz of Saaz for 15 Minutes<br />1 oz of Cascade @ KO<br />.25 oz of Chinook @ KO<br /><br /><u>Yeast</u><br />Wyeast 1214 and 3522 (this is the Chimay and AChouffe strains, heard they go well together so going to give the whole pitching two yeast strains idea a go)<br /><br /><u>Targets</u><br />Pre-Boil Gravity = 1.038<br />OG = 1.054<br />FG = 1.013<br />ABV = 5.5%<br />IBU = 33Tom Bastianhttp://www.blogger.com/profile/16686345840372684871noreply@blogger.com1tag:blogger.com,1999:blog-184797566273625716.post-53795249975419378062010-04-08T13:24:00.000-07:002010-04-08T13:26:05.598-07:00Double IPA Recipe V2.0Planning to brew a new version of my Double IPA this weekend. This time around I'm going to go with all Columbus for bittering, using Citra instead of Centennial and plan to introduce some Carapils malt into the mix. I broke my collar bone this past weekend (bike accident) so hopefully that won't impact things too much, could be interesting.<br /><br />6 Gallon Batch<br /><br /><u>Grains</u><br />16.5 lbs of American 2 Row<br />1 lb of Wheat Malt<br />½ lb of Crystal 40<br />½ lb of Carapils<br />1.25 lbs of Corn Sugar<br /><br /><u>Hops</u><br />1 oz of Columbus (14.2 % AA) – FWH<br />3 oz of Columbus (14.2 % AA) – 90 Minutes<br />1 oz of Simcoe (12.3% AA) – 45 Minutes<br />1 oz of Columbus (14.2% AA) – 30 Minutes<br />2 oz of Citra (9.1% AA) – KO<br />1 oz of Simcoe (12.3% AA) – KO<br /><br /><u>Dry Hops</u><br />2 oz of Amarillo for 12 days<br />1 oz of Citra for 12 days<br />1.5 oz of Simcoe for 12 days<br />0.25 oz of Citra for 5 days<br />0.75 oz of Amarillo for 5 days<br />0.5 oz of Simcoe for 5 days<br /><br /><u>Yeast</u><br />WLP 001 – American Ale Yeast (2 vials with starter)<br /><br /><u>Targets</u><br />Pre-Boil Gravity = 1.064<br />OG = 1.088<br />FG = 1.018<br />ABV = 9.3%<br />IBU = 156Tom Bastianhttp://www.blogger.com/profile/16686345840372684871noreply@blogger.com3