Since I’m still new to wine, in just jotting down my notes and info for the time being. Here is what I got at bottling:
Gewürztraminer – bottled on 12/13, just over 5 gallons made for 25 750ml bottles of wine. I added 1 cup of lactose (or non-fermentable sugar) to the whole 5 gal with 5 camp den tablets (1 per gal). I spent about 45min stirring the wine in the bottling bucket to express all the carbonation out. The FG was 8 brix.
Pino Noir – bottled 12/20 about 5 gal created 24 bottles, I used two different kinds of caps, one with plastic over the cork and one without. I added no lactose as the wine tastes great.
5 campden tablets were dissolved in 6oz of hot water and added to the 5 gal. The FG was 7 brix.
11lb 15oz of Belgian Pilsen Malt
2lb 4oz of Belgian Cara 20 Malt
2lb 0oz of Belgian Biscuit Malt
2lb 0oz of Belgian Caramel Munich Malt 40
2.39 oz of Belgian Chocolate Malt
5.27 oz of Sugar – Candi Sugar Dark
1.00 oz of German Northern Brewer (60 Min From End)
1.50 oz of Slovenian Styrian Goldings (30 Min From End)
0.50 oz of German Tettnang (20 Min From End)
Wyeast 1762-Belgian Abbey II
I lost all my notes during a stupid iOS update (thanks Apple) so I’m pretty sure everything went well. Pre-boil Gravity was 1.078, .003 over the target. The OG target was 1.084 and I’m pretty sure I was close on that. We’ll see how things turn out. Brewed 11/11/14, no racking. Kegging on Sunday 12/7.
So last year I tried my first wine. This year I decided to double down. I got a kit last time for about $100, but living as close as I do to the finger lakes wine region, I figured it would be fun to use fresh stuff.
I purchased 5gal of Pino Noir with grape skins and 5gal of Gewurztraminer (white wine) from Fulkerson Winery. I pitched with cote des blances for the Gertz (Red Star) and Bourgovin RC 212 (Lavin) for the PN.
The Gertz was 22brix at pitch (10/12/14) and fermented down to 7.5brix after the first week when I racked it over. The PN was 20 brix at pitch and fermented down to 8brix at first rack on the same dates.
This weekend (12/7/14) I will bottle them up, use some camden tablets and possibly sweeten them with some lactose.
I got this recipe from Radical Brewing by Randy Mosher. It looks simple enough and was brewed in early October (10/5).
7lb 6oz of UK Vienna Malt
4lb 15oz of UK Pale Ale Malt
1lb 4oz of UK Medium Crystal
9.86 oz of Belgian Biscuit Malt
3lb 11oz of Extract – Sparkling Amber Dried Extract
2.50 oz of German Northern Brewer (90 Min From End)
1.00 oz of East Kent Golding (90 Min From End)
2.50 oz of German Northern Brewer (30 Min From End)
1.50 oz of US Cascade (30 Min From End)
1.50 oz of East Kent Golding
0.50 oz of US Cascade
Wyeast 1728-Scottish Ale
A friend of mine named Rick has a brewery called Great South Bay Brewery. They’ll be at the Craft New York Brew Fest Saturday and I’ll be there pouring for a little while. If you’re around, stop in! Cheers!
8lb 2oz of US 2-Row Malt
8lb 2oz of US 6-Row Malt
3lb 0oz of US Flaked Corn/Maize
14.34 oz of US Caramel 10L Malt
2.00 oz of US Amarillo (60 Min From End)
1.00 oz of US Cascade (30 Min From End)
1.00 oz of US Amarillo (5 Min From End)
Pitch 1 pack(s) of Wyeast 2112-California Lager
Pitched @ 9:17 155f, 5.8ph, added 2 tsp of Gypsum with a target of 5.2
Ran off 10:15 at 151f
3.5gal Sparge 1 171f
1.052 pre boil gravity
Racked after 7 days, topped off one of the carboys with 1qt of water 1.014 FG
- 18lb 10oz of US Pale Ale Malt
- 1lb 3oz of US Caramel 40L Malt
- 9.31 oz of US Munich 10L Malt
- 1.57 oz of US Centennial (60 Min From End)
- 2.09 oz of NZ Cascade (10 Min From End)
Pitch 1 pack(s) of Wyeast 1056-American Ale and
ferment at 68 F
Struck at 11:50 147f added 2qts boil to get to 151, held for 50min at 151
Double batch Sparge 168f. Boiled for about 1hr 5min. Had trouble reusing the 1056 from a previous batch so added one pack of dry yeast to the wort after 48hrs. Used only a primary carb for 2 weeks and a day, racked from primary.
I have some posts on two brews I made over the winter I’ll catch up on, here is my latest brew. Usually at this time of year if I haven’t brewed a Marzen, I’ll bail. However this year I had an epiphany; I can fit a carboy in my keezer!!! That means I can lager beers in the summer and make an Oktoberfest hopefully in time for the season. Here goes:
- 8lb 1oz of German Bohemian Pilsner Malt
- 13.44 oz of Belgian Vienna Malt
- 6.72 oz of Belgian Special B
- 0.80 oz of Czech Saaz (70 Min From End)
- 0.80 oz of Slovenian Styrian Goldings (60 Min From End)
- 0.50 oz of German Tettnang (45 Min From End)
- Pitch 1 pack(s) of Wyeast 2124-Bohemian Lager and ferment at 64 F
Per the usual, I decided to do a decoction mash for this brew. I dough in at 138 (target was 131) and boiled the decoction for 30min, then added back to the mash and stabilized at 150. I held the 150 for 60 and did two batch sparges of equal volumes using a total of 5gal making my whole batch volume used 7.72gal.
Pre boil gravity of 1.048. I mixed the 75min and 45min hops up so it was actually .8oz of Tet for 75min and .5 of Saaz for 45min which shouldn’t make a huge difference.
The OG was 1.052 giving me a mind blowing 90% mash efficiency. I just used the smack pack without a starter and it should be good. I want to get the primary fermentation at 63f and secondary in at 45f to get it good and clear. More to come. Cheers
A while back there was a great group of guys I kept in touch with through brew blogs. I’ve lost touch with the brew community to a large extent, but I remember drinking Ted’s Columbus IPA
http://www.tedbrews.com/2008/09/columbus-ipa.html?m=1. Over the years, Ted’s Columbus IPA really stood out to me so when I was contemplating my next IPA, I decided to take a shot at his recipe. Here is what I came up with:
13lbs US 2 row pale malt
1lb US caramel 20L
8oz US caramel 80L
6oz US Victory Malt
4oz Canadian honey malt
1oz US Columbus 75min
.5oz cascade 20min
.5oz US Columbus 20min
.5oz US Columbus 10min
.5oz cascade 10min
1oz US Columbus flame out
1oz US Columbus dry hop- secondary
Wyeast 1056 American Ale
My pre boil gravity was 1.061, OG was 1.067 and it fermented down to 1.012. I strike at 151, held for 60min and did two batch sparges, however, I wasn’t able to get the temp of the grain bed up over 155f.
This one is kegged now and waiting for a spot in the lineup to open so I can tap her, can’t wait!
After many years with my blue igloo cube, I decided it was time to freshen up my equipment. This time I went all out, false bottom, stainless ball valve, you name it. I have about $105 wrapped up into it so it was actually a lot more reasonable than I anticipated. Plus buying parts meant to do what you were hoping to do made a big difference, it took me less than an hour to assemble and test for proper seal. The 10gal jug is from Lowes, $49, the 10″ false bottom ($35) and stainless steel ball valve with fittings ($20) were from EJ Wren. I’m writting this from a brew day and while I loved blue, this thing works awesome and was super easy to clean. It’s perfect for 1 man brewing.