Friday, February 27, 2015

Barrel Project Lambic Solera

Another 15 gallons of beer for the barrel. I should be able to finish filling it next weekend—I just need to brew beers to replace the ones I am taking off the Hanssen’s Oude Gueuze and ECY Bug County yeast cakes. Then the waiting. But I’m used to that, so basically just more of the same. And in case you are curious, information on the first addition to the barrel can be found here

191. Barrel Project Lambic
Mash:
8 lbs. Dingemans Pilsen
4 lbs. Breiss White Wheat

Mash @ 151° F for 60 minutes w/ 4 gallons RO water and 8 g. gypsum; collected 2 ½ gallons @ 1.080
Batch sparge @ 168° F for 20 minutes w/ 4 gallons RO water; collected 4 gallons @ 1.030

Topped off to 7 gallons, brought to a boil (60 minutes), & added:
w/60 to go: 1 oz. Chinook leaf 11.3% AA

w/10 to go: 5 g. Wyeast yeast nutrient

Chilled & racked onto ECY Bug County yeast cake from 189. Barrel Project Lambic

Brewed: 1/10/2015
Secondary: 2/8/2015 @ 1.004
Barrel: 2/27/2015

OG: 1.056


193. Barrel Project Saison
Mash:
8 lbs. Dingemans Pilsen
4 lbs. Breiss White Wheat

Mash @ 150° F for 60 minutes w/ 4 gallons RO water and 8 g. gypsum; collected 2 ½ gallons @ 1.082
Batch sparge @ 162° F for 20 minutes w/ 4 gallons RO water; collected 4 gallons @ 1.032

Topped off to 7 gallons, brought to a boil (60 minutes), & added:
w/60 to go: 1 ½ oz. German Magnum leaf 14.2 % AA

w/10 to go: 5 g. Wyeast yeast nutrient

Chilled & racked onto WLP 585 yeast cake from 188. Barrel Project Saison

Brewed: 1/19/2015
Secondary: 2/8/2015 @ 1.004
Barrel: 2/27/2015

OG: 1.058


194. Barrel Project Lambic
Mash:
8 lbs. Dingemans Pilsen
4 lbs. Breiss White Wheat

Mash @ 151° F for 60 minutes w/ 4 gallons RO water and 4 g. gypsum; collected 2 ½ gallons @ 1.082
Batch sparge @ 167° F for 20 minutes w/ 4 gallons RO water; collected 4 gallons @ 1.034

Topped off to 7 gallons, brought to a boil (60 minutes), & added:
w/60 to go: 1 ½ oz. German Magnum leaf 14.2 % AA

w/10 to go: 5 g. Wyeast yeast nutrient

Chilled & racked onto Hanssen’s Oude Gueuze yeast cake from 190. Barrel Project Lambic

Brewed: 1/20/2015
Secondary: 2/9/2015 @ 1.002
Barrel: 2/27/2015

OG: 1.058

Can you taste the deliciousness yet? 

Saturday, February 14, 2015

CMI All-American Beer Judging 2015

So after a long and most likely unforgivable hiatus, I’m back. In addition to my own personal disappearance, it has been a couple of years since I last participated in the All-American. But it is a new year and all that other malarkey, so here we go. 

I rode down to Cincinnati on the solo because all the people I used to judge beer with from Dayton have either become professional brewers or are lame. That last part probably sounds really mean.

For the morning flight, I got to judge English Browns, followed by Specialty in the afternoon. The English Browns were so-so, while the Specialty category was rather nice. The winning Gose from Specialty ended up taking Best in Show as well, so a shout out to Luke Shropshire for a well-made beer. The rest of the results can also be found here.

I also got to participate in my first BOS, which was fun. While I was away, I horns-waggled my way into being a National judge. Which really only means that I’m on the hook for more potential work. But since that work most likely involves beer, I can live with that.

(2/14/2015)

Sunday, February 8, 2015

Saison w/ Tinctures Brewday

This beer began life as a plain ol’ regular saison. However, when I needed a guinea pig for our upcoming club Iron Brewer competition, I decided to toss this beer down the scullery stairs. Why, you may ask? I’ll tell you: this Iron Brewer called for putting some form of liquor (well, besides whisky, bourbon, or scotch) into any style of beer. I am not a fan of booze and beer, so I decided to make tinctures, and consider the combination my liquor addition. More bang for your buck, so to speak, and certainly more interesting than just adding straight booze. Thus, each of the three features a different alcohol and herb/botanical mix. I also forced myself to use the booze I had on hand—otherwise I would have used vodka as the base for at least one of these. The results of the tinctures were better than I expected when I added it at bottling. We’ll see how the final product turns out. 

198. Saison w/ Tinctures
Mash:
8 lbs. Best Malz Pilsen
4 lbs. Best Malz Wheat

Mash @ 149° F for 80 minutes w/ 4 gallons RO water & 8 g. gypsum; collected 2 ½ gallons @ 1.072
Batch sparge @ 162° F for 20 minutes w/ 4 gallons RO water; collected 4 gallons @ 1.024

Topped off to 7 gallons, brought to a boil (70 minutes), & added:
w/60 to go: 1 oz. Comet leaf 10.9% AA
1 oz. Styrian Golding pellet 2% AA

w/10 to go: 5 g. Wyeast yeast nutrient

w/5 to go: 2 oz. Styrian Golding pellet 2% AA

Let sit for 20 minutes; chilled & racked onto WLP 585 cake from 193. Barrel Project Saison

Brewed: 2/8/2015
Bottled: 2/28/2014

198a. one gallon w/ 1 oz. Bacardi, lime, and lemon zest & .8 oz. table sugar
198b. one gallon w/ 1 oz. Aquavit and sage tincture & .8 oz. table sugar
198c. one gallon w/ 1 oz. Cuervo, ginger, and hibiscus tincture & .8 oz. table sugar

Remaining saison was racked into a corny keg with the remains of 186b. for future experimentation

OG: 1.052
FG: 1.004

Tasting Notes:

Saturday, February 7, 2015

Lambic and Yeast Bay Lochristi Brewday

Another brewday to put some of the pesky yeast lying around to work; the lambic was to get another round of the Rueuze yeast moving (the last one got racked onto five and half pounds of Michigan sour cherries), and the Yeast Bay Lochristi blend was for the starter I made a month ago and was still in search of a home. I like treating my yeast right. And by right, I mean decadently.

196. Lambic and Yeast Bay Lochristi
Mash:
4 lbs. MFB Pale
4 lbs. MFB Vienna
2 ¾ lbs Best Malz Spelt
1  lb. Breiss White Wheat

Mash @ 149° F for 75 minutes w/ 4 gallons RO water & 4 g. CaCl; collected 2 ¾ gallons @ 1.072
Batch sparge @ 166° F for 20 minutes w/ 4 gallons RO water; collected 4 gallons @ 1.028

Topped off to 7 gallons, brought to a boil (60 minutes), & added:
w/60 to go: 1 oz. German Magnum leaf 14.2 % AA
1 oz. Styrian Golding pellet 2.0% AA

w/10 to go: 5 g. Wyeast yeast nutrient

Chilled and split into two 3 gallons carboys:

196a. Yeast Bay Lochristi
Brewed: 2/7/2015
Secondary:
Barrel:

OG: 1.048
FG:

196b. Rueuze yeast cake from 151a. Gueuze
Brewed: 2/7/2015
Secondary:
Barrel:

OG: 1.048
FG:

Tasting Notes:

Saturday, January 24, 2015

Flanders Red Brewday

Another Flanders Red to replace the one coming off the previous yeast cake. Not much to report besides that, I’m afraid. I’m sensing a recurring theme in my brewing. Here’s a nod to the wild and the unpredictable.

195. Flanders Red
Mash:
4 lbs. MFB Pale
4 lbs. MFB Vienna
2 lbs. Dark Munich
1 lb. White Wheat
1 lb. Special B

Mash @ 151° F for 70 minutes w/ 4 gallons RO water; collected 2 ½ gallons @ 1.080
Batch sparge @ 165° F for 20 minutes w/ 4 gallons RO water; collected 4 gallons @ 1.024

Topped off to 7 gallons, brought to a boil (60 minutes), & added:
w/60 to go: 2 oz. Styrian Golding pellet 2.0 % AA

w/10 to go: 5 g. Wyeast yeast nutrient

Chilled, racked onto ECY 02 Flemish yeast cake from 153. Flanders Red

Brewed: 1/24/2015
Secondary:
Barrel:

OG: 1.062
FG:

Tasting Notes:

Wednesday, January 21, 2015

Barrel Project Lambic Solera

Longtime friend of the blog Jeff Fortney, who brews at Warped Wing, hooked up yours truly with a 55 gallon bourbon barrel. Holy shit yes. Popular wisdom regarding this barrel would be to collaborate with others, brew a big dark beer, and fill it. Screw popular wisdom. I like sours and I like brewing, so welcome to my personal brewing obsession for the next several months. Ill be using three different yeasts for individual batches—East Coast Yeast Bug County, a culture I grew from a bottle of Hanssen’s Oude Gueuze, and White Labs 585 Saison III—and will then blend them in the barrel and let the magic happen. I chose to use the saison yeast because a) I needed a third yeast for the rotation that was speedier than the other two and b) it was on hand. 

The following six batches of beer make up the first addition to the barrel; there was something like 27 or 28 gallons total between them that went into the barrel. I would have aimed for more beer for the first addition, but I ran out of carboys. Which is saying something for me. So I’ll be adding more shortly. Until then, enjoy these brewing notes.

186. Gueuze & Saison Starters for Barrel Project
Mash:
8 lbs. Rahr Premium Pilsen
3 lbs. Breiss White Wheat

Mash @ 150° F for 60 minutes w/ 4 gallons RO water & 8 g. gypsum; collected 2 ½ gallons @ 1.068
Batch sparge @ 172° F for 20 minutes w/ 4 gallons RO water; collected 4 ¼ gallons @ 1.040

Topped off to 7 gallons, brought to a boil (60 minutes), & added:
w/60 to go: 1 ½ oz. Cluster leaf 7.6% AA

Chilled & split into two 3 gallon carboys; 186a. racked onto yeast cake of 181a. WL 585 Saison III and pitched Hanssen’s Oude Gueuze starter in other

186a. Saison Starter w/ WL 585
Brewed: 11/26/2014
Split between two 5 gallon batches on 11/29/2014 @ 1.020

OG: 1.054

186b. Lambic Starter w/Hanssen’s Oude Gueuze starter
Brewed: 11/26/2014
Secondary: 1/6/2014
Split and blended into two different kegs of beer; one for Dayton Brew Ha Ha (January 31, 2015) and one still sitting in my living room. 

OG: 1.054


187. Barrel Project Saison
Mash:
8 lbs. Rahr Premium Pilsen
4 lbs. Breiss White Wheat

Mash @ 150° F for 60 minutes w/ 4 gallons RO water & 8 g. gypsum; collected 2 ¾ gallons @ 1.082
Batch sparge @ 172° F for 20 minutes w/ 4 gallons RO water; collected 4 gallons @ 1.030

Topped off to 7 gallons, brought to a boil (60 minutes), & added:
w/60 to go: 1 oz. Cluster leaf 7.6% AA

w/10 to go: 3 g. Wyeast yeast nutrient

Chilled, racked to carboy, and pitched ½ of 186a. Saison Starter

Brewed: 11/29/2014
Secondary: 1/17/2015 @ 1.004
Barrel: 1/21/2015

OG: 1.060


188. Barrel Project Saison
Mash:
8 lbs. Rahr Premium Pilsen
4 lbs. Breiss White Wheat

Mash @ 150° F for 60 minutes w/ 4 gallons RO water & 8 g. gypsum; collected 2 ¾ gallons @ 1.080
Batch sparge @ 167° F for 20 minutes w/ 4 gallons RO water; collected 4 gallons @ 1.032

Topped off to 7 gallons, brought to a boil (60 minutes), & added:
w/60 to go: 1 oz. Cluster leaf 7.6% AA

w/10 to go: 3 g. Wyeast yeast nutrient

Chilled, racked to carboy, and pitched ½ of 186a. Saison Starter

Brewed: 11/29/2014
Secondary: 1/19/2015 @ 1.002
Barrel: 1/21/2015

OG: 1.056


189. Barrel Project Lambic
Mash:
7 lbs. Rahr Premium Pilsen
2 lbs. Dingemans Pilsen
4 lbs. Breiss White Wheat

Mash @ 151° F for 90 minutes w/ 4 gallons RO water & 8 g. gypsum; collected 2 ½ gallons @ 1.086
Batch sparge @ 165° F for 20 minutes w/ 4 gallons RO water; collected 4 gallons @ 1.040

Topped off to 7 gallons, brought to a boil (70 minutes), & added:
w/60 to go: 1.4 oz. Cluster leaf 7.6% AA

w/10 to go: 5 g. Wyeast yeast nutrient

Chilled, racked on to yeast cake of 168. Lambic ECY Bug County

Brewed: 12/8/2014 @ 72° F
Secondary: 1/10/2015 @ 1.032
Barrel: 1/21/2015

OG: 1.062


190. Barrel Project Lambic
Mash:
8 lbs. Dingemans Pilsen
4 lbs. Breiss White Wheat

Mash @ 148° F for 90 minutes w/ 4 gallons RO water & 6 g. gypsum; collected 2 ¾ gallons @ 1.082
Batch sparge @ 163° F for 20 minutes w/ 4 gallons RO water; collected 4 gallons @ 1.020

Topped off to 7 gallons, brought to a boil (70 minutes), & added:
w/60 to go: 1 oz. Cluster leaf 7.6% AA

w/10 to go: 5 g. Wyeast yeast nutrient

Chilled and pitched yeast from 186b. Lambic w/ Hanssen’s Oude Gueuze

Brewed: 1/6/2015 @ 75° F
Secondary: 1/20/2015 @ 1.010
Barrel: 1/21/2015

OG: 1.058


192. Barrel Project Saison
Mash:
8 lbs. Dingemans Pilsen
4 lbs. Breiss White Wheat

Mash @ 151° F for 60 minutes w/ 4 gallons RO water and 8 g. gypsum; collected 2 ½ gallons @ 1.082
Batch sparge @ 173° F for 20 minutes w/ 4 gallons RO water; collected 4 ¼ gallons @ 1.028

Topped off to 7 gallons, brought to a boil (60 minutes), & added:
w/60 to go: 1 oz. Chinook leaf 11.3% AA

w/10 to go: 5 g. Wyeast yeast nutrient

Chilled & racked onto WLP 585 yeast cake from 187. Barrel Project Saison

Brewed: 1/17/2015
Secondary: 1/21/2015 @ 1.026
Barrel: 1/21/2015

OG: 1.054

Any questions?

Saturday, October 25, 2014

Barrel Cider Brewday

It has been a couple of years since I brewed a cider, so I figured that it was time for another run at it. And since there is now a barrel at my house, I figured that I should combine the two projects to try and replicate some of the drier and funkier French and Spanish ciders that I enjoy. I am using the Lactobacillus, bruxellensis Trois, and custersianus blend that has been my house yeast standard for the last year and a half; once the beer comes out of the barrel, Ill bottle half and bulk-age the other half with a half pound of maltodextrin to see if that contributes any additional complexity via the Brettanomyces. I scored my cider at Peifer Orchards in Yellow Springs. 

185. Barrel Cider
11 gallons Peifer Farms cider

Split in two carboys; pitched LTC blend from mason jars

Carboy: 10/25/2014
Barrel: 11/15/2014 @ .998; bottled remaining half gallon 
Bottled:

OG: 1.058
FG:

Tasting Notes: