It felt great to fire up the system again this week after a bit of a brewing hiatus. I brewed an English Brown Ale. The brew day wasn’t the smoothest (definitely shaking off some rust), but overall a success.
Recipe details:
Grain Bill:
80.5% Maris Otter
8.5% Biscuit
6.4% Crystal 60L
2.5% Crystal Dark
2.1% Chocolate Malt
Hops (East Kent Goldings):
60 min: 17.93 IBU
10 min: 8.87 IBU
1 min: 3.04 IBU
Yeast: WLP002
Target Stats:
OG: 1.047 : Measured 1.044
IBU: 29.8
SRM: 14.5
Mash: Single infusion at 151°F for 60 minutes
Boil: 60 minutes
Currently rolling at 66°F
This was my third time trying a no-sparge method with the Grainfather. Still getting a feel for how to hit target gravity consistently with that process, but I’m enjoying experimenting with the efficiency tradeoffs and simplicity.
I’ve really come to appreciate brewing these sessionable English styles because of how much it reminds me brewing is as much craft as science.
Yesterday was my 64th birthday, so I brewed my favorite style of beer - Czech pilsner.
OG 1.054, 10 gallons.
20 lbs. Weyermann pilsner
1 lb. Best munich
1 lb. Weyermann carahell
Mash in at 154°F for 90 min. Batch sparge.3 hour simmer boil.
2 oz. Magnum start of boil
4 oz. Saaz 20 min
2 oz. Saaz 5 min
Split into two ferments, each receiving 1.5 packets of Diamond lager yeast.
My fermenting freezer is still occupied by half a moose I harvested last year. I am trying fermenting in my detached garage - it currently is 50°F. Probably will have to move them inside if it gets cold.
Brewed a Black IPA on Sunday. I have not made this beer in about 6 years and the last time I made it it won Gold at a competition. Figured it was time to brew it again.
I used the Apex San Diego yeast in this batch in lieu of 1056 because I had it on hand. It seems to start a bit slower than 1056 but is doing its thing.
Going to futz around with my Czech Lager style recipe. Everything the same except the hops, hops schedule and yeast.
83.3% Weyermann-Floor Malted BoPils
13.9% Briess Carapils ( I know, seems like a lot but trust me, it works)
2.8% Acid Malt
Super Soft Water
Single Infusion 152* 60mins.
75 min boil
Hallertau Mag @ 75, 17IBU
CZ Saaz,Hallertau Mittlefruh, Tettnanger @ 30,20,10,0…20.2 IBU
WLP835 German X. Ferment @ 50*
Cold Crash, collect yeast
Dry Hop w/ CZ Saaz, Hallertau Mittlefruh & Tettnanger 3 days @ 35*
Tonight I’m going to keg my Belgian single, and tomorrow I’m doing a 2.75 gallon batch of the St Arnold Christmas Ale recipe. I got to sample the original earlier this week at the taproom in Houston - it was delicious!
No way. The hop schedule was one thing that stayed the same.
