Saturday, October 11, 2014

Ben's Citra IPA

 
Citra Single Hop IPA Recipie based on https://www.brewtoad.com/recipes/citra-single-hop-ipa
American IPA Procedure based on http://www.northernbrewer.com/documentation/beerkits/KamaCitra.pdf
Brew Date 9/6/2014 5 gal batch
Bottle Date 40% steep eff
1.073 OG
Ingredients PPG PPB*eff Original Recipie
Extract  Briess Pilsen Light DME 5 lb 42 210 " 6.0 lb
 Briess Golden Light DME 3 lb 42 126 " 2.0 lb
Grain  Briess Caramel Malt 20L 1 lb 35 14 " 1.0 lb
 Briess Caramel Munich 60L 0.5 lb 34 6.8 " 0.5 lb
 Rahr White Wheat 0.5 lb 40 8 " 0.5 lb
Hops Citra, Pellets 8 oz " 10 oz
Yeast wyeast 1056 (American Ale) 1 pack " 1
Irish moss 0.25 tsp n/a 0
Coriander (garden fresh) 0.25 oz n/a 0
Water Eldorado Springs Arteisan 5 gal
Priming Corn sugar (dextrose) 5 oz
Hop Schedule Original Recipie
Hops Amount Time in boil amount time
Citra, Pellets 1 oz 60 min 1 oz 60 min
Citra, Pellets 1 oz 10 min 1 oz 10 min
Irish Moss 0.25 tsp 10 min 0
Coriander, crushed in hop bag 0.25 oz 10 min 0
Citra, Pellets 1.5 oz 5 min 2 oz 5 min
Citra, Pellets 1.5 oz 0 min 2 oz 0 min
Citra, Pellets (dry hop) 3 oz 7 days 4 oz 7 day
 Measured Stats Predicted Original logged avg Original predicted
OG 1.077 OG 1.075 OG 1.070 OG
FG 1.019 FG 1.016 FG 1.018 FG
ABV 7.6% ABV 7.9% ABV 6.9% ABV
57 IBU 66 IBU
0.74 IBU/OG 0.94 IBU/OG
SRM 9 SRM 9 SRM
Procedure
1 Activate yeast ~18hrs before brew
2 Heat 2.5 gal water to 155-160°F
3 Steep grain in bag for 45 min start steep cold? NO
4 sparge grain with 0.5 gal of ~155°F water; discard grain
5 boil water
6 remove from burner; stir in malt extract
7 bring wort to boil
8 begin hop schedule; boil for 60 min total
9 remove from heat for last hop addition, let stand 10 min
10 rapidly cool wort in ice bath to ~100°F
11 sanitize everyting!  including yeast pack
11 add 2 gal water to fermenter
12 funnel & filter wort  into fermenter filter out hops? YES
13 Add water to fill bring total volume to 5 gal
14 aerate wort (seal and slosh)
15 measure original gravity, taste wort
16 let wort cool to ≤78°F; add yeast to fermenter
17 ferment for 2 weeks
18 add 3 oz hops to fermenter in hop bag; ferment for 1 week use hop bag? YES
19 measure final gravity
20 prime with 5 oz corn sugar and bottle
21 condition for 3 weeks
 
TASTING NOTES:
10/11 - 2 weeks - too malty (wait 2-4 more weeks?)

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Thursday, April 3, 2014

Lil' RAD Riding Hood #1


Big Bad Wolf Clone  
by Pagosa Brewing Co.
2/9/14
1st Attempt 
Notes:
Big Bad Wolf™ is based on the world-class weizenbock bier, Aventinus, from Schneider & Sohn in Germany. Big Bad Wolf™ has a complex malt aromas with dark, rich fruit flavors of plums, prunes, and raisins.  Over 7.5% alcohol by volume. LOVE THIS BEER. (Aventinus too!)

ACTUAL RECIPE:
  • Wyeast 3333 activated 60hrs in advance (left in bedroom b/c its warmest room)
---
  • 3.5gal water
  • Steep grain at 152 degrees (don't exceed 170!)
  • .3lbs chocolate malt
  • .3lbs cara aroma 
---
  • Remove grain
  • Add 6lbs Munich malt syrup
  • Bring to boil
  • add 1 oz german perle hops
  • boil for 60 min
  • add 1 oz german hersbrucker hops - 45 min into boil
  • add 6lbs wheat malt extract syrup - 45 min into boil 
---
  • Chill to ~100 degrees
  • transfer to fermenter, add activated wyeast 3333
  • add water to 5 gallon
---

SPECIFIC GRAVITY: 1.120
---

Ferment 3 weeks @ ~66 degrees/ 20% room humidity (in office closet)
---
  • Prime 5 oz. corn sugar in 16oz water (MAKE SURE ITS ALL DISSOLVED!!! - some was still left in the pan this time)
  • Bottled 3/2/14
  • SPECIFIC GRAVITY: 1.020
  • 13% ABV
---
week1 - too malty! not carbonated enough.
week2 - better carbonation, holy bitterness <blahg>
week3 - starting to mellow out! not great, but better.
week4 - bitter...
week5 - malty...
week6 - bitter...
week7 - BEST YET! puttin a 6 pk in the fridge!!!
week8 - bitter... Coincidence or is this a trend?
week9 - maltiness has faded considerably (similar to wk7)
week10 - stabilizing.
week11 - same
week12 - same
Week13 - same
Week14 - same. Put remaining bottles in fridge.

---

Next Time:
  • follow Aventinus recipe straight up instead of doing a kit/ingredient combination!

 ===========================================

 Wizenbock Kit

Aventinus Clone Recipe:
5 gallons, all-grain
Ingredients:
7.25 lbs. wheat malt
6 lbs. Munich two-row
0.3 lb. chocolate malt
1.25 oz. Hallertauer hops (3.7% alpha acid): 1 oz. for 90 min., 0.25 oz. at end of boil
Wyeast 2206 (Bavarian lager) or 3333 (German wheat)
2/3 cup corn sugar for priming
Step by Step:
Mash grains in 4.25 gal. water in a single infusion at 152° F for 60 min. Sparge with 170° F water to collect 5.5 gal.
Total boil is 90 min. At start of boil, add 1 oz. Hallertauer hops. At end of boil add 0.25 oz. Hallertauer hops. Chill to 45° F and pitch yeast in a starter.
Ferment at 45° F for three days. Raise to 50° F for three days. Raise to 55°. Rack into secondary when gravity reaches less than 1.020. Cool to 40° F and ferment to 1.008 (about three more days). Age at 40° F until clear (seven to 14 days). Bottle and prime. Condition in the bottle as long as desired (30 to 60 days).
*Note: To employ a step mash, the real Aventius employs a rest at 128° F and is stepped up to 152° F with hot water.
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