BeerBorg

mashani wrote:Just brewed some kind of quick 3ish gallon batch of session IPA or hoppy APA, 3# MoreBeer Extra Light, 12oz C40 steeped, 6oz of dextrose, 2oz of Centennial and 1oz of Mosiac all late additions and lid on hop-standed, Nottingham, easy, 1.049, about 60 IBUs. Should be easy to consume in large amounts.

Yup... I'ld drink that... Fer shur...

Brewed up a batch of Orange Ale today. I had copied the recipe years ago from that other brew site. I've been wanting to try this one for a few years and finally said, said I, John, lets get it done. 5-6 yrs of dragging your feel is long enough! Has anyone seen this guy lately?

Orange Ale
Rev_ Evans - Brewer
5 gallon batch

#8 two-row
#1 Vienna
#1 crystal 10L
1oz ahtanum @ 60
1 oz ahtanum @ 15
1 oz ahtanum @ 5
2 oz sweet orange peel @ 10
1 oz crushed coriander @ 10
Whirlfloc @15
Wyeast American Ale II


I changed to 2.5 gallons, looks good but did not want 5 gallons if it doesn't rock my boat. Time will tell. I thought I had some Ahtanum hops but did not so I used some centinnel I had on hand. Also used West Coast Ale Yeast. Then I discovered I had used up my Vienna so I substituted with Munich. I'm sure it wont be the same beer as intended, but went with what I could since my LHBS was forclosed on by the bank.

30 minutes left in the mash for an Irish Red. Going to use a couple scoops of the yeast cake from it to go into the Barleywine I'm brewing next Saturday.

Did this Saturday (yesterday)...
It's based on a recipe russki suggested when I tried a
low alcohol brewing experiment a few years back.

It was a very tasty beer!

One thing that confuses me though, in this incarnation of the recipe
all the grain percentages are exactly the same as the three gallon
batch, but the color is much darker. Not a concern, just a curiosity.

Recipe: Mucho Huevos
Brewer: JohnEC
Asst Brewer:
Style: American Brown Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.47 gal
Post Boil Volume: 5.47 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.060 SG
Estimated Color: 29.4 SRM
Estimated IBU: 23.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
9 lbs 1.8 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 74.0 %
1 lbs 10.4 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 13.4 %
13.1 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 6.6 %
11.7 oz Chocolate Malt (350.0 SRM) Grain 5 5.9 %
0.94 oz Fuggle [4.60 %] - Boil 45.0 min Hop 6 15.4 IBUs
0.94 oz Fuggle [4.60 %] - Boil 15.0 min Hop 7 8.3 IBUs
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 8 -


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 12 lbs 4.9 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 19.38 qt of water at 165.7 F 156.0 F 75 min

Sparge: Batch sparge with 2 steps (0.87gal, 4.23gal) of 168.0 F water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com

Do these bottles look infected? Hope so, these are the Sours I bottled last month. Sometimes a pellicle will grow in the bottle due to the oxygen in the headspace. Tossed them in the fridge to try next weekend. You know, for science!



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As I am not familiar with brewing sours...will that pose a problem or will it be a benefit?


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Usually neither once it's in the bottles due to the small head space and the fact it's carbonating and producing Co2. The microorganisms form the pellicle to protect themselves from oxygen. What you don't want in sour brewing is a lot of head space in the fermenter or secondary. Acetobacter prefers oxygen which will lead to a vinegar taste. Ok in small amounts, but can cause batch dumping in large amounts.

Good to know, thanks. So that 5 gallon glass carboy I have from making wine that actually measures a couple cups less than 5 gallons may come in handy as a secondary one of these days?

Yep, if you're doing a secondary on a Sour fill it to the neck.

Saturday I bottled a 1G AG Smoked Wheat recipe from BBS's Make Some Beer recipe book, I actually got 10 12oz. bottles this time, so maybe I'm doing better with my 1G recipe's procedure? Or I just got lucky.

I mashed 3# of Maris Otter, 1# of Simpsons Golden Naked Oats, and 1# of British Medium Crystal. I boiled that, cooled it, divided that in two. Put half of it away in the fridge for future use.

So took the other half, added some LME to get me to around 1.054, 1/2oz of Calypso (14% AA) and 1/2oz of Mosiac (11% AA) @10, and 1/2oz of Calypso and 1/2oz of Mosiac @flameout, and a 30 minute lid on hopstand.

Pitched S-04 into that.

So like an all late addition ESB.

I'm interested to see how all the complex flavors from Calypso blends with the Mosiac. The Simpsons oats have a berry like flavor that will go well with both. The British crystal is more malty then caramel, so it should not get in the way too much.

Tomorrow my Mainbrace Bourbon Porter will be bottle-ready. Today I brewed my Triple Threat Citrus Bomb to go in the fermenter tomorrow:

7 lb. Maris Otter
4 lb. Munich
12 oz Crystal 77

.5 oz. Nugget x 60 minutes
1 oz. each Citra & Mosaic x 10
1 oz. each Citra & Mosaic x 5
1 oz. each Citra, Mosaic, Galaxy at flameout and again as dry hop.

Wyeast 1332 Northwest Ale (I love the fruitiness and it floccs out well and doesn't leave it too dry)

A friend came over and we both brewed a Barleywine. Similar recipe, but each pitching a different yeast.
He's using Scottish Ale and this is mine after pitching a cup of Wyeast 1084 Irish Ale slurry at 5pm yesterday.



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Just finished a 5er of my Middletown Pale Ale

I'm going to keg my Lemonhead IPA today. It's been cold crashing for a week. I forgot to add the whirlfloc on brew day, so I'll be interested to see how clear this is after a longer than normal crash. I'm also looking forward to tasting this one.