BeerBorg

Brewed up the Honey Rye I crushed the grains for couple days back. All went well, have not checked the numbers yet but sure looks good. It's sitting outside on a slab of ice (which is just about my entire yard) chilling. I don't know how I'm going to be able to pick it up later, hurt my ribs so bad I think the county heard me scream when I picked up a pale with 2 gallons earlier. Been dragging my pot around on the ice, was fun to get off the burner. Hopefully my wife will be able to help me lift it when she gets home. Otherwise, it's going to sit outside for a day or so. Either way, is should be nice and chilled, if not too cold for the yeast pitch..... LOL Sure been a hard and strange winter.

A not so English Mild....
My adaptation with the bits I have on hand!

Pushing it real hard for the SB next Sunday. If it's ready great, if not it will be the week after!

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Jamil's Mild(sorta)
Brewer: JohnEC
Asst Brewer:
Style: Mild
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.97 gal
Post Boil Volume: 5.47 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.037 SG
Estimated Color: 19.2 SRM
Estimated IBU: 18.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
6 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 85.1 %
6.6 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 5.4 %
5.6 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 4.6 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 5 3.3 %
2.0 oz Black (Patent) Malt (500.0 SRM) Grain 6 1.6 %
0.80 oz Willamette [5.20 %] - Boil 60.0 min Hop 7 18.9 IBUs
0.50 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 8 -
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 9 -


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 7 lbs 10.2 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 11.45 qt of water at 166.2 F 156.0 F 60 min

Sparge: Batch sparge with 2 steps (2.04gal, 3.98gal) of 168.0 F water
Notes:
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Created with BeerSmith 2 - http://www.beersmith.com
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Kegged my latest tweak of Men in Black IPA....finished a bit high but I didn't seem to care when I was brewing this and didn't oxygenate the beer when it was in the fermenter. Other than that, I pitched enough yeast.
Should be 1.012 but was 1.018. Not a drop of sweetness to it but this time I added about 8 oz of flaked barley to it. Not sure if that had any effect or not.
It's beer and gonna be consumed!

Bottled my dry stout with sweet orange peel. It tasted great, however turned out more like a brown porter with sweet orange peel. I think my crush of the roasted barley was crappy.

Beer-lord wrote:Kegged my latest tweak of Men in Black IPA....

I like that name BL. I have fun with different names for my beers but very seldom make a label unless I am giving a lot away. I'm working on one now that will be my next up-coming batch I'm calling it Walking Dead IPA, I know not an original name. It will be a Imperial around 1.080 using only my home grown hops and a lot of them at that.....

berryman wrote:

Beer-lord wrote:Kegged my latest tweak of Men in Black IPA....

I like that name BL. I have fun with different names for my beers but very seldom make a label unless I am giving a lot away. I'm working on one now that will be my next up-coming batch I'm calling it Walking Dead IPA, I know not an original name. It will be a Imperial around 1.080 using only my home grown hops and a lot of them at that.....

I can't take credit for that name. It's a recipe shared on homebrewtalk many years back. It's the only beer I've brewed over and over and over again making tweaks each time though I pretty much follow the recipe. This time I really changed up the hops and added flaked barely just to see how subtle changes affect it.
It's a very popular beer among my friends and the beer I sent Inkleg many years ago that caused him to take a shower with the beer!

I took the other half of the stuff I mashed and saved, mixed it with 4.75# of extra light lme, threw in a mix of 1oz of Chinook, and 3oz of Centennial (all late starting @20, half of it lid on hop stand). So for 3 gallons that came out 1.064 and something like 80ish IBUs. So it will be some kind of 'Merican Red IPA.

Saturday I Bottled a TrueBrew Nut Brown Ale and then brewed another one of the BSG True Brew Recipes, this one a Pale Ale Extract w/steeping grains recipe.

Kegged 5 gallons Apple Cider, finished 1.001 before back sweetening, 2 cans frozen concentrate kegged up at FG 1.012 for a 4.2 % cider. Kegged 2.5 gallons of Cherry Limeade finished .995 before back sweetening, added 2 qts Cherry Limeade kegged up at FG 1.006 for a 5.4% Cherry Limeade.

Bottled the White IPA mentioned below yesterday. The old Conan yeast still had some life in it... 1.002! Wowsers. 9.3% instead of the estimated 7.7%. I still retired the yeast that I've been reharvesting and building back up for the last four+ years, though I had second thoughts after seeing the results and tasting the hydro. Very nice Conan peachy character. This hopefully will be a good one.

swenocha wrote:Wow, it's been a while. Six months since the last brew day. Ugh. Time to burn some leftover ingredients (DME, older hops) by doing a partial mash with new grains and some new hops. Working with a cut of Conan yeast that I've been reharvesting/reusing since 2013, so I was fearing I might have to buy some new yeast, but after a good starter it is kicking butt on the ferment. Lowered the AA for the older hops (just an estimate based on online research), so who knows what I'll get from them. I used them primarily for bitter, and pushed the fresh citra up front. They smelled fine... what can possibly go wrong? Fun to be brewing again...

#103 White IPA
Method: Partial Mash
Style: Specialty IPA: White IPA
Boil Time: 30 min
Batch Size: 3 gallons

Original Gravity: 1.073
Final Gravity (est): 1.014
ABV (standard): 7.7%
IBU (tinseth): 71.3
SRM (morey): 4.45

Fermentables
Amount Fermentable PPG °L Bill %
3 lb American - Pale 2-Row 37 1.8 44.4%
3 lb Dry Malt Extract - Wheat 42 3 44.4%
0.75 lb Flaked Corn 40 0.5 11.1%
6.75 lb Total

Hops
Amount Variety Type AA Use Time IBU
0.7 oz Simcoe Pellet 6 Boil 60 min 21.73
0.6 oz Warrior Pellet 8 Boil 60 min 24.83
0.7 oz Ahtanum Pellet 3 Boil 20 min 6.58
1 oz Citra Pellet 11 Boil 7 min 15.28
0.8 oz Saaz Pellet 3.5 Boil 5 min 2.89

Mash Guidelines
Amount Description Type Temp Time
3.5 gal Infusion 148 F 75 min

Yeast
Conan (harvested from Cool Springs Brewery in '13)
Attenuation (avg): 78.5%
Flocculation: Med/Low
Optimum Temp: 64 - 72 °F
Starter: Yes
Fermentation Temp: 65°F

Kegged 5 Gallon Saison

Bottled next years Holiday Ale (Belgian)

The Scottish Ale I made for 2014 seemed to have peeked in July last year
Or at least it got better with each bottle I opened and the last one was 4th of July

I dry-hopped the PacTiki Pale Ale yesterday, and intend to bottle it on Thursday.

My brewing schedule has been forced to change. Used to be the weekends, but since I retired from that job and am currently working P/T in the local supermarket's deli, I don't have Saturdays and Sundays, it seems. But if my weekend is Thursday and Friday, I can live with that and still brew regularly.

Finally bottled the last cider for Emma's recipe book. This one was an Apple Pilsner... Cider with buckwheat honey, pilsner yeast and saaz in the secondary. I let life get in the way and didn't get it transferred to secondary for six months, then secondaried for two weeks with the saaz. Very smooth and drinkable. The buckwheat gives it a bit of a malty flavor, while the saaz was strongly present. The apple and the hops work together for an orange flavor to me (and to the wife). Me likey...

FedoraDave wrote:My brewing schedule has been forced to change. Used to be the weekends, but since I retired from that job and am currently working P/T in the local supermarket's deli, I don't have Saturdays and Sundays, it seems. But if my weekend is Thursday and Friday, I can live with that and still brew regularly.

I bottled my Centennial + Cascade APA thing.

I mashed 3# 2-row, 8oz Carapils, 4oz C120, 4oz Caramunich, and 2oz Honey Malt. I added 8oz dextrose. I boiled 1oz Perle in that for 60 minutes, cooled, and split that between 2 containers and tossed them in the fridge. I'll use it in 2 batches. One will be a Belgian Pale with T-58 fermented at lager like temps (57-59), with some MoreBeer Pils added, and some kind of flavor hop. T-58 actually works all the way down to around 54 degrees believe it or not. I'm not sure what I'm going to do with the other half, but I'll figure something out. Whatever I make, I can just do a 10 minute boil with whatever finishing hop I want and call it done now, since I have pre-bittered PM base. Maybe I will make 2 different BPAs with different finishing hops, or maybe one batch will be more of a Belgian IPA, dunno yet, depends on my mood.