Grapefruit IPA 10 gallon batch

On Saturday 2/18/2017 a Grapefruit IPA was brewed.  We used peels from 2 grapefruit in a 10 gallon batch, we didn’t want it to be too overwhelming but also a little bit more than a hint.  Full recipe will be posted later.  It is best to peel the skins when they are fresh using a filleting like knife.  Since we are now brewing using an electric setup, we also follow a very precise Mashing temperature control schedule.  Say goodbye to temperature oscillations!

  1. Mash-in temp at 170F, after grain mixed drops to 150F
  2. A Re-circulation process is started between two vessels (a march pump is used) and we use the PID controller to maintain a perfect 152 F temp. for 1 hour, so there is no temperature swings like with gas.  One vessel is the mash tun and the other the electric kettle.
  3. After an hour, we move up to 162 F (again using precise PID control) and stay there for 30 minutes
  4. We move up again to 174 F to mash out.

The Mash takes a solid 2 hours when you factor in the time it takes to move from 152 to 162 and again to 174.  Since the entire mash is done while recirculating, the beer is crystal clear by the time it is mashed out.

A video on the setup is below, as you can see you don’t need to have fancy setups to make good beer, most home-brew operations are analogous with custom hacks.  We spent very little money to make this stuff together and make it work compared to buying better looking solutions that costs many thousands of dollars.

 

Yeasts:

For this brew we have decided to use a new yeast from a new company (Portland, Oregon) – yeast used was an Imperial Barbarian.  This also seems to be an organic yeast.  We did not do a starter like normally we would, to save on time.  These cans have enough yeast to support 10 gallons for 5-7% beers.

OG 1.054

FG 1.015

Final ABV 5.1%

more to come later…

 

 

 

 

 

 

 

Citra American IPA, 10 gallon batch

On 11/20/2016, we brewed a Citra American IPA.  More recently we started to preview/simulate brews using an App on my cell phone (android), called: Wort.  This is in a way a simulation, we strongly recommend you do this and then brew.  The developer hangs out in the Brew Nerds community on G+, you can talk to him directly and is very approachable.

This is a sample after all done brewing, but before fermentation.  It looks darker than it is because its mixed with trub.  But final color should be light to medium orange, again, it will depend on your exact grains.

pic below, after fermentation is over, which is quick, 5/6 days.

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pic below is 1 week after bottling, so 2 weeks after brewing, already very drinkable, dominant grapefruit flavor, nice smell and retention head, carbonation came out great, 3 ounces of priming sugar to 5 gallons of beer was used.

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The pic below is beer aged at 2 months, nice and clear..  the dominant grapefruit is pretty much gone, still good beer.  These are designed to be enjoyed fresh, as opposed to say Belgians that need a lot more aging time.

Our OG was 1.054, we also used our electric setup here for the first time with this beer.

OG 1.054 // IBU 56 // SRM 6 // Final ABV tbd…

The color of the beer should be light orange, but might vary on the grains that you end up using or substitute for because of availability.

Total water used was 15 gallons for the 10 gallon batch.

Initially this was a 7.5% beer, but we have brewed so many higher gravity beers in the last 2 years and wanted something lighter and more refreshing this time, so about 5 lb of grain was scaled down proportionally for each malt.

grains:

  • 20 lb Pale Malt – local to our State of Washington
  • 1.5 lb Crystal 15 Love
  • 1.5 lb Munich Malt

hops (60 minute boil):

  • 1 ounce Nugget at start of boil – bittering
  • 2 ounce Citra – 10 minutes into boil
  • 2 ounce Mosaic – 10 minutes into boil
  • 1 ounce Citra – 1 minute to end of boil
  • 1 ounce Mosaic – 1 minute to end of boil

You can also do additional dry hop (we didn’t):

  • 1 ounce Mosaic – dry hop
  • 1 ounce Citra – dry hop

Yeast:

  • Wyeast American 1056 ( 1000ml starter 36 hours before )

 

 

 

 

Apricot Belgian Blonde 10 Gallon Recipe // All Grain

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brew-day: 12/26/2015 // OG – 1.072 // Update on temp. chart of fermentation later along with FG, we are hoping for 8%.  This recipe originally called for 3lb of sugar, we used 1.5lb.  If you want 9%, add that extra sugar.

For yeast using a 2000ml starter, French Saison #3711 prepared 28 hours ahead of time.  The best thing to do with starters if you really want to be exact about it, is to test the wort until it reaches an OG of approx. 1.040.  This will prepare and propagate the yeast for the main fermentation without tiring its self out before the main fight.  The best way to do that is with a refractometer (make sure to buy one with the SG wort scale for brix %).

sugar + yeast = alcohol, Co2 and heat.

Fermentation is an exothermic process. The internal temperature of the fermentor can be as much as 10F above ambient conditions on the outside, just due to yeast activity.

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70 minute boil.

Malt:

  • 24 lbs of American 2-row (use local grain from your state/region if you can, support your local farmers)
  • 1.2 lb aromatic malt
  • 1.5lb cane sugar – [ in Belgian beers sugar is added to lighten the body of the beer without affecting the taste, it will also increase the ABV as it should fully convert.  Warning: Belgian beers are not Budweiser. drink them responsibly and slow… ]

Hops:

  • 10 minute into the boil (70 mins total), add 2 ounce of Magnum Hops – for Bitter
  • at end of boil, add 2 ounce of Styrian Hops – for Aroma

We always add Irish Moss at 15 minute to end of boil

Yeast:

We used a French Saison #3711 // but there are other choices not limited to: Abbey Ale or Wyeast 3787 (Trappist High Gravity) yeast (we recommend you make a starter atleast 24 hours bore brew day).

Fermentation:

Add 2 days into the fermentation the Apricot Puree, 5-6 lbs.  Fruit doesn’t transfer well in boil, otherwise skip if you don’t want the Apricots.

Imperial Brown Stout 10/11% All Grain Recipe

Mashout, brew date: 9/20/2015 ( next to an IPA on the right, our previous brew )..

OG 1.086 // FG after 2 week fermentation 1.025 – 8% ( we didn’t hit our goal of 10% because of the yeast that we used for this test, but the beer came out super delicious regardless, so it was a success! ) // Next time we will use the WLP007 yeast and should be closer to our target!

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This is going to be something new for us, we had plenty of good Porters and Black Stouts, but a Brown Stout ?  🙂 exactly!

Notice the nice Brown foam..

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Video of the fermentation the morning after :- )

 

For our 10 gallon batch we used these grains and also used 1LB of Light DME, to add to the ABV% without affecting the color of the beer or taste too much.

  • 18 lbs of Marris Otter Malt
  • 9 lbs British Brown Malt
  • 4 lbs Amber Malt
  • 1.4 lbs Black Malt (Roasted)
  • 1LB Light DME

6 ounces of Columbus hops (used for bittering) added at the beginning of boil with a 90 minute boil.

Yeasts:

Our first choice was WLP007, but it was sold out // so we picked a British Ale #1098 and did a 3 liter starter.  There are many other yeasts you could probably try, depending on what you like.

 

Semper fIPA – All Grain Recipe

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Above picture credit: Danny Ferguson

next we are going to try a recipe by a fellow brewer from the Brew Nerds community on Google+  credit goes to Danny Ferguson

The Semper fIPA was targeted 7% ABV & 70 IBU / our version might vary based on what type of hops we can get, we will post our version later when we brew in about a month.

5.5 gal fermenter volume:

81% 2-row pale
6% German Munich
6% American carapils (dextrin)
4% American crystal 40
3% orange blossom honey (or enough to hit target gravity)

hops:

2.0 oz Amarillo leaf FWH – ( First Wort Hops )
0.5 oz Chinook leaf 30 min
1.0 oz Columbus pellet 30 min
1.0 oz Sorachi Ace leaf 15 min
2.0 oz Citra leaf dry hop 5 days

WLP001 yeast

Dog Biscuits/Treats from Spent Grain (Beer Brewing)

Dog Biscuits/Treats from Spent Grain

You can now buy these from us – this is our way or raising cash to fund our operation/blog, since we can’t sell you beer.

 

HOPS ARE POISONOUS TO DOGS – if you add hops to the Mash, you can’t use the grain to make dog biscuits.

Tip – Most brewers will be too busy brewing the beer so collect a bunch of spent grain after the mash is over, (drain it of the wort) if you don’t want it to be too wet and stick it into the fridge for later, it should be good for a solid week or more.  This way you can make the biscuits a few days later after your brew day when you are not so busy or too tired.

After a few tries using recipes from a Google I decided to make my recipe and combine my experience of bread baking, I list two recipes..

One of the things that I noticed from the Google recipes is that most of them used only 2 cups of spent-grain, that’s little grain.  We all know we have “a lot!” more than 2 cups left after a brew.

Recipe #1 (the more messy recipe that takes more time, see Recipe #2 below if you want a quicker less messy solution)

  • 4 cups of spent grain (no hops were used) – hops are poisonous to dogs
  • 1 cup of – flour (you can combine either of flour types or just use one type)
  • 1 cup of whole flour
  • 2 cups of (beef or chicken) broth for flavor – heat it up in the microwave so that it is luke warm and add the yeast to it
  • 1 egg (use the whole egg, calcium from shell is good if possible)
  • 1/2 packet bread yeast (add to the broth, see above)

In a mixer: grain + flour + broth + egg.. mix it well, you can easily control how sticky it will be by adding chicken broth slowly or less of it, Add 1/2 packet of bread yeast with the broth (pre-heated), roll into a ball and let it sit under a towel for at least an 1 hour to raise..

Roll it out and use cookie cutters to take shape of your biscuits..

Preheat to 350F // bake for 30 ~ 45 minutes…  Since you added yeast, these cookies will be nice and poofy.

After baking, lower temp to 200 ~ 220F and bake them for a few hours (2) to dry them out so that mold don’t take hold later (this largely depends on how thick your cookies are), thicker need longer drying time… We also use grocery paper bags for a week+ to remove any residual moisture, works well.

If your mix is sticky, just keep on adding flour until it’s not, use lots of flour on your work area so that the cookies won’t stick…  If things seem too sticky, don’t give up, add more flour – no matter how crazy it looks!  Also you have an option of using less broth, since that is what made them sticky.

I ended up with 3 sheets of cookies, use foil if you run out of cookie sheets :- ) pre-spray with cooking oil..  If you make your cookies thin, they don’t require as much extra drying time or next to none, don’t assume anything // check and look to make sure you are not overheating and burning them!

Recipe #2

This recipe does not use bread yeast, is simpler and faster to prepare/make and it should not be sticky at all, also you do everything in the mixing bowl, so there is little to clean up later.  If you are short on time go with this one and dogs love peanut butter cookies as well!

Once you have your mix spread out on the cookie sheet, I usually cut it into strips.  If you want to spend the extra time using fancy cookie shapes, go for it.  Dogs don’t care :- )

  • 4 cups of spent grain (ours was pretty dry and stored in the fridge for 2 days after brew day)
  • 1.5 cups of flour (pick type, whole or all purpose), if you grain is more wet, you might need 2 cups, add more if so
  • 2 eggs
  • 1 cup of peanut butter

mix this all up, pre-heat your oven to 350 F and stick it in there for 30 minutes, then reduce heat to 220F and leave it in there for 2 hours.  Again, spray your pan so they won’t stick.

 

 

 

Strong (Wee Heavy) Scottish Scotch Ale – All Grain Recipe

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above – Photo credit: Bryan Carr 2015

Below are our photos (is lighter than in the picture), should be – amber color, you should see through the glass to the other side.

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15+-+1 15+-+2

 

Cheers!!!

 

Today we are sharing a recipe of another fellow brewer from the Brew Nerds Community on Google+ ( thanks for permission to share your recipe Bryan Carr!! )

Here is his recipe:

OG: 1.100
FG:  1.025
≈ 9.8-10.0 %

Grain: 
15# Maris Otter
1.5# Crystal 60
0.5# Crystal 120
2 oz  Roasted Barley
2 oz  Chocolate

Hops: 
0.5 oz Fuggle @ 90
0.5 oz Fuggle @ 60
1 oz    Northdown @ 15

Yeast: WLP028 White Labs Edinburgh, 1L starter with 3 vials… call it overkill.

Mashed at 146 F for 60 minutes, then brought it up to 156 F for 30 minutes. Mashed Out at 170 F and collected roughly 9 gallons of wort for the boil. It had a 90 minute (rigorous) boil, and final volume of 5.5ish gallons.

Fermented at 70 F in primary for 1 month, then dropped it down to 58 F degrees in secondary for 2 months. Bottle conditioned for 6 weeks.

//

For our 10 gallon recipe (based on grains/hops/yeast) that we have access to we picked:

  • 30 lbs of Golden Promise, at $1.30 a pound
  • 3 lbs Crystal 60 Lov., at $1.85 a pound
  • 1 lbs Crystal 120 Lov., at $1.85 a pound
  • 4 ounces or 1/4 lb Chocolate malt 350 Lov., at $1.90 a pound

We couldn’t get a hold on the Northdown – substitute Perle hops // also got the Fuggles (multiplied for a 10 gallon batch).  For yeast – Scottish Ale #1728 – using a 2000ml starter.

Further brew details and pics later…

OG was 1.086, FG was 1.014 // so basically 10%

The beer tastes awesome only 1 week out of fermentor (one week in fridge/keg), test pour.. the classic chill haze is there, but a few weeks later it will all naturally clear up, follow-up photo later..  Very drinkable only after 1 week – so I think we have a winner here!

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