Gravity Before Boil: 1.045 SG (12.0 Brix)
Original Gravity: 1.047 SG (12.5 Brix)
Final Gravity: 1.011 SG (6.7 Brix)
Volume Of Finished Beer: 20.02 US gals
Total Water Required: 26.27 US gals
19lb 2oz of US 2-Row Malt
12lb 8oz of Belgian Pale Wheat Malt
2lb 9oz of UK Flaked Oats
1lb 6oz of Belgian Biscuit Malt
3.00 oz of UK Golding (60 Min From End)
2.00 oz of UK Golding (10 Min From End)
4.00 oz of Orange Peel, Bitter
2.00 oz of Coriander Seed
Grains of paradise
(below is a pic of the cracked coriander seed, cracked grains of paradise, and bitter orange peel)
Strike at 8am, done brewing and went about our day at 1, 20 gal in the books, all points hit, although we were at 13.3 brix. While this was Big Brew Day 2012, one day late, I had Bryan over for the brew day and fired up a 20 gallon batch. It’s been a while since I brewed anything of this volume, probably the last time I brewed with Bryan.
One point to note, we did well time wise considering the first few times I brewed 20gal batches it took 6-7hrs for a brew day. There wasn’t one specific thing that we did to keep the day on schedule, it was more of a series of observations and moves to keep things moving along. For example, we struck with 10gal and there was 16 more gallons that were needed. Instead of waiting, we started heating the 16 gal at strike because we were aware of the time needed to heat that much water.
One other brew day move was running off into buckets, then sparging and adding the wort to the brew pots and get them back on the heat. All things considered, it was a smooth brew day and it reminds me that we’ve come a long way over the years. Brewing is smooth and relaxing.
This past weekend I decided to get back at brewing the 10gal size brews. In this case, I was thinking IPA as I like to keep a hoppy beer on tap at all times. In this case I had a bunch of cascade hops left over from last year so i decided to use as much of them up as possible. In this case, I decided copy the idea of copying cascazella by Ithaca brewing company which is a red ale with mostly cascade that ends out at 7% ABV.
So here is the brew:
22lbs US 2-row pale malt
1lb 12oz 60L Carmel Malt
11oz 120L Carmel Malt
3oz Carafa Special II
8oz cascade 60min
2oz cascade 45min
1oz cascade 30min
1oz cascade 15 min
2oz cascade whole leaf flame out
2oz cascade whole leaf dry hop
Wyeast 1084-Irish Ale Yeast
This brew went really well, it came in at 79% mash efficiency (thanks to my grain mill). The pre-boil gravity 1.057 with the OG being 1.068. I pitched a double starter for the ten gallons.
It all went well, I just tasted the brew at rack over, it’s pretty damn good.
It’s been a while since I brewed this beer, so here it is in a quick overview;
5 Gal batch brewed on March 3rd
11lb 11oz Belgian pilsner malt
2lbs 8oz table sugar (I know sounds weird, but it’s what everyone says)
2oz Czech Saaz 60 min
Wyeast 1388 – Belgian Strong Ale
The pre-boil gravity on this bad boy was 1.056, which s before the sugar was added. The OG was 1.078 and it’s still in a long secondary so we’ll see where it gets, but it should get low, as low as 1.009.
I just looked through my notes and there wasn’t much to talk about, it’s a pretty straight forward beer.
We’ll see where it goes…
So I made a Christmas spice beer some years ago and it was not good. It was over carbonated, offensively spiced and super alcoholic. Given two years plus to age, it’s actually pretty damn good! I just cracked a bottle and I’m very pleased with the beer. Might need to have a shin-dig with these hoss’.
I’ve brewed a few Belgian Dubbels over the years. To be honest, I haven’t been totally “in love” with the recipe I’ve been using. I have practicing minimalism in brewing recently, but for this brew I decided to build a more complex recipe.
Here is what I came up with:
11lb 15oz of Belgian Pilsner Malt
2lb 4oz Belgian Cara Malt 15L
2lb Biscuit malt
2lb cara Munich malt 50L
2.4oz Chocolate malt
6oz Belgian candy sugar – dark
1oz German Norther Brewer 60min
1.5 oz styrian 30min
.5 oz German tettneng 20min
Wyeast 1762 Belgian Abby II
I struck a little later than usual, getting rolling at 10am. I held 150f (target was 149) for an hour and sparged with 3.5 gallons at 175. The grain bed got up to 168, but not the whole time and I did not mash out.
The volume was low so I needed to add 1qt at cool down. The pre-boil gravity was 1.066 and the OG was set for 1.080, but after the addition of the 1qt of water is was 1.074, right on my target. My efficiency was 65% so I’m happy.
At the end, I had plenty of wort at the end, but decided to hit my target and water the volume down. The color looked good and I’m excited for this brew. I was lazy and skipped my starter so we’ll see what impact that has. I have a spot in my house that should get 75+ for temp so I should have a good environment for those yeast.
Since it’s been a while, I figured why not get back on the horse with an old faithful. Californication, a California Common I’ve brewed a few times. This is a simple enough recipe:
20.12 lbs Canadian 2row pale
3lbs 45L Caramel malt
1oz Northern Brewer – 60 min
2oz Centennial – 30 min
1oz Northern Brewer – 10 min
Wyeast 2112 – California Lager
As with the last few brew days I’ve had, my new grain mill made a big difference on my efficiency (Thanks to Pete for getting through to me on that one). I had 70.1% on this batch, made a large 32oz starter, and MIT my target of 1.056 for my OG. All good things.
My mash was a single in fusion at 151 held for 1 hour with two batch sparges. The brew was cloudy when I racked it over, but I was really pleased at how much it had cleared up when I just kegged it.
The brew is now kegged up and should be on tap in the next week.
So it’s great to see the New York Times showing some respect to Upstate New York and Madison County. Hops was once a booming industry here in CNY and some dedicated farmers and brewers are responsible for the rebirth of this craft. Great story and great beers!
So tonight is game seven of the World Series. I was up until 2am last night watching one of the greatest games in baseball history, so I’m a little gassed, but that’s never stopped me. Tonight I decided to try one of my purchases from West End Beverage while I watch the game. This is Elysian Mens Room a red ale that weighs in at 5.6% ABV. According to the website, it’s a crystal malt, cara-hell, cara-pils, and Munich. The hops are chinook for the buttering and cascade for the finish.
The cascade in the finish has a strong vanilla notes. I have to say, it’s an aroma I’ve really come to love from a brew, but it’s not necessarily what I’ve come to expect from a cascade finish. Perhaps it’s the east coast west coast differences in the cascade hops, but the aromas I expect are more citrus and pine. Maybe it’s the malt that’s actually the malt I’m picking up on these brews, guess I have to keep trying more of them!
Here’s the BA feedback, not a lot of love. It’s by no means a knock your socks off brew, but it would make a great session beer with some real flavor.
So my wife and I have now officially been married for 5 years. The 5th anniversary was the “wood” anniversary and my wife got me these AWESOME custom tap handles. As if its not cool enough to get tap handles for an anniversary, she did it the right way. By that I mean she found someone out there that built them by hand and customized them. She found the guy on Etsy who makes tap handles and worked with him to make these four custom handles.
In case you can’t see, the one on the left says “CNY Brew” and has a cool hops vine creeping up the word brew. The second handle is an actual dog paw print by my dog (yes, it’s my dog’s real paw print, freaking awesome). The third handle is my wife and my initials, an the one on the right is a symbol from my fraternity. The handles are made from tiger maple and each have all kinds of awesome patterns.
The guy (who you can follow on FaceBook as well) kept in close communication with my wife during the planning process, he picked out the wood himself and made them with plenty of extra personal touches. It feels so much better knowing that someone worked on these knowing what we wanted and who we were, not just an order to fill.
I recommend checking out his work, Jerry was great to work with and produced a beautiful product. Here is his website as well http://www.jerryswoodworks.com