Tuesday, January 18, 2011

Oops, I forgot about 2010

It has been a long time since I update the few but faithful of you that read about my Adventures in Homebrew. Enough has been going on , but not so much I couldn't stop to take a few moments to let you know I'm still in the game. Interestingly enough I have garnered the attention of a few people of whom I am a great fan. The folks down at iBrewmaster.com dropped me a quick line, but I have been a bit too shy and humbled recently to respond. Thanks guys!

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First off, I didn't miss my anniversary. On September 1, 2009 I started this blog writing about my limited understanding of what beer is. One year after, September 1, 2010 I started a massive blog entry with several gigs of photos and videos painstakingly detailing my, albeit flawed, process. The entry became a huge albatross around my neck and eventually spanned into three separate posting outlining the equipment, the process, and then the aftermath - fermenting, bottling/kegging, and serving. None of the entries flowed into one another and the pictures I intended to use needed endless explanation which I found myself repeating over and over. It also made me look at my process and really see it's amateur status. Several of my beers had spoiled last summer and several more have still. I stopped writing partially from shame, but I never stopped brewing.

A quick catch up since last I posted:
To cure those aforementioned Summertime Blues I inherited a large closet freezer. Since I already have a Kegorator, I put it to use as a fermentor by setting it at 70 degrees with a Johnson Analog Refrigerator Thermostat and got back to brewing in August. I had just gotten back from a west coast vacation and in Pike's Place Market,Seattle I bought some Washington grown dried Apricots for the smash hit of the summer:

Rouge Wheat


Style: Witbier


Type: All GrainCalories: 195

Rating: 4.0Efficiency: 70 %

IBU's: 15.16Boil Size: 5.00 Gal

Color: 4.9 SRM Batch Size: 5.00 Gal


Boil Time: 60 minutes




EstimatedActual

Brew Date: - 08/07/2010

OG: 1.059 1.060

FG: 1.018 1.015

ABV: 5.37 % 5.89 %

Serve Date: 09/18/2010 08/27/2010


Fermentation Steps
NameDays / TempEstimatedActual
Primary7 days @ 68.0°F08/07/201008/07/2010
Secondary14 days @ 72.0°F08/14/201008/12/2010
Bottle/Keg21 days @ 74.0°F08/28/201008/25/2010

Grains & Adjuncts
AmountPercentage
NameGravityColor
5.00 lbs 45.45 %
White Wheat Malt1.040 2.4
5.00 lbs 45.45 %
Pale Malt (2 Row) Bel1.037 3.0
1.00 lbs 9.09 %
Wheat, Flaked1.035 1.6

Hops
AmountIBU's
NameTimeAA %
1.00 ozs 15.16
Hallertauer60 mins 4.80

Yeasts
AmountNameLaboratory / ID
1.00 pkgSafbrew WB-06Fermentis (null)

Additions
AmountNameTimeStage
8.00 oz Apricots 60 mins Boil
1.00 lb Honey 60 mins Boil

Mash Profile

Medium Body Temperature60 min @ 154.0°F
Add 14.00 qt water & heat to 154.0°F over 15 mins


Notes
Preboil OG: 1.055

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I made a beer for my twin friend's, Jeb and Josh's, birthday. We kegged most of it but I saved three bottles of what has become a Herrmann Brewery staple:

Rye Pale Ale


Style: English IPA


Type: All GrainCalories: 173

Rating: 0.0Efficiency: 70 %

IBU's: 70.24Boil Size: 7.50 Gal

Color: 15.6 SRM Batch Size: 5.00 Gal


Boil Time: 60 minutes




EstimatedActual

Brew Date: - 08/31/2010

OG: 1.053 1.042

FG: 1.013 1.012

ABV: 5.24 % 3.93 %

Serve Date: 10/12/2010 09/11/2010


Fermentation Steps
NameDays / TempEstimatedActual
Primary7 days @ 68.0°F08/31/201008/31/2010
Secondary14 days @ 72.0°F09/07/201009/05/2010
Bottle/Keg21 days @ 74.0°F09/21/201009/09/2010

Grains & Adjuncts
AmountPercentage
NameGravityColor
1.00 lbs 9.09 %
Caramel/Crystal Malt -120L1.033120.0
8.00 lbs 72.73 %
Pale Malt (2 Row) UK1.036 3.0
2.00 lbs 18.18 %
Rye Malt1.029 4.7

Hops
AmountIBU's
NameTimeAA %
1.00 ozs 15.67
Amarillo Gold15 mins 8.50
1.00 ozs

Cascade14 days 5.50
1.00 ozs 48.28
Simcoe60 mins13.00
1.00 ozs 6.30
Amarillo Gold05 mins 8.50

Yeasts
AmountNameLaboratory / ID
1.00 pkgDry English AleWhite Labs 0007

Additions
(none)

Mash Profile
(none)

Notes
Preboil OG 1.032

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Granted I did a poor job mashing and the ABV suffered for it, but I have since improved the recipe and my efficiency. I am using more water now to better pull off sugars - 4 gallons to mash and 6.5 - 7 gallons to sparge - and I then boiling for 90minutes to reduce to 5 gallon. At this point I was quickly running out of supplies, but before I reupped at the brewstore I wanted to finish off what little supplies I had left. The resulting beer was quite akin to the India Brown Ale I had crafted once before, but that beer went sour on account of a moist summer and problems with my cooler while this one flourished and came out quite delicious.

Everything Else IPA


Style: American IPA


Type: All GrainCalories: 211

Rating: 0.0Efficiency: 70 %

IBU's: 92.26Boil Size: 6.50 Gal

Color: 27.4 SRM Batch Size: 5.00 Gal


Boil Time: 90 minutes




EstimatedActual

Brew Date: - 09/18/2010

OG: 1.064 1.062

FG: 1.019 1.014

ABV: 5.90 % 6.29 %

Serve Date: 10/17/2010 10/21/2010


Fermentation Steps
NameDays / TempEstimatedActual
Primary7 days @ 68.0°F09/18/201009/18/2010
Secondary14 days @ 40.0°F09/25/201010/03/2010
Bottle/Keg2 days @ 40.0°F10/17/201010/15/2010

Grains & Adjuncts
AmountPercentage
NameGravityColor
7.00 lbs 56.00 %
Pale Malt (2 Row) US1.036 2.0
1.00 lbs 8.00 %
Biscuit Malt1.036 23.0
1.00 lbs 8.00 %
Caramel/Crystal Malt -120L1.033120.0
1.00 lbs 8.00 %
Rye Malt1.029 4.7
1.00 lbs 8.00 %
Cara-Pils/Dextrine1.033 2.0
1.00 lbs 8.00 %
Turbinado1.044 10.0
0.50 lbs 4.00 %
Chocolate Malt1.028350.0

Hops
AmountIBU's
NameTimeAA %
1.00 ozs 40.33
Simcoe60 mins13.00
1.00 ozs 35.41
Nugget40 mins13.00
1.00 ozs 10.34
Williamette20 mins 5.50
1.00 ozs 6.19
Cascade10 mins 5.50

Yeasts
AmountNameLaboratory / ID
1.00 pkgSafale S- 05Fermentis (null)

Additions
(none)

Mash Profile

Protein Rest10 min @ 122.0°F
Decot 8.00 qt mash & heat to 125.0°F

Full Body Infusion In60 min @ 158.0°F
Add 8.00 qt water @ 212.0°F


Notes


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Things were going well in my little shed in the back yard and with the holidays fast approaching I made another Herrmann holiday tradition for bottling and another for kegging:

Punkin' Porter


Style: Brown Porter


Type: All GrainCalories: 234

Rating: 0.0Efficiency: 70 %

IBU's: 23.06Boil Size: 7.00 Gal

Color: 30.4 SRM Batch Size: 5.00 Gal


Boil Time: 90 minutes




EstimatedActual

Brew Date: - 10/03/2010

OG: 1.071 1.072

FG: 1.021 1.014

ABV: 6.55 % 7.60 %

Serve Date: 10/30/2010 11/25/2010


Fermentation Steps
NameDays / TempEstimatedActual
Primary7 days @ 68.0°F10/03/201010/03/2010
Bottle/Keg21 days @ 74.0°F10/10/201010/09/2010

Grains & Adjuncts
AmountPercentage
NameGravityColor
2.00 ozs 0.93 %
Black (Patent) Malt1.025500.0
10.00 lbs 74.77 %
Pale Malt (2 Row) US1.036 2.0
0.50 lbs 3.74 %
Caramunich Malt1.033 56.0
0.50 lbs 3.74 %
Chocolate Malt1.034350.0
0.25 lbs 1.87 %
Rye Malt1.029 4.7
0.50 lbs 3.74 %
Caramel/Crystal Malt -120L1.033120.0
8.00 ozs 3.74 %
Molasses1.036 80.0
1.00 lbs 7.48 %
Dark Dry Extract1.044 17.5

Hops
AmountIBU's
NameTimeAA %
1.00 ozs 9.45
Cascade20 mins 5.50
1.00 ozs 13.61
Hallertauer60 mins 4.80

Yeasts
AmountNameLaboratory / ID
1.0 pkgSafale S-04Fermentis (null)

Additions
AmountNameTimeStage
1.00 tsp Allspice 05 mins Boil
1.25 tsp Cinnamon Powder 05 mins Boil
1.25 tsp Cloves, Ground 05 mins Boil
1.25 tsp Nutmeg 05 mins Boil
2.00 tsp Vanilla 15 mins Boil
0.25 oz Ginger Root 05 mins Boil

Mash Profile

Full Body Infusion In45 min @ 158.0°F
Add 16.00 qt water @ 170.0°F


Notes
Roast one small cooking pumpkin with innards removed for 45 min, scoop out meat and add to grain. Mash for 90 min. Add 1 tsp of cinnamon, nutmeg, allspice, and any other seasoning at flameout.

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Amber Clone


Style: American Amber Ale


Type: All GrainCalories: 198

Rating: 0.0Efficiency: 70 %

IBU's: 25.50Boil Size: 6.50 Gal

Color: 14.0 SRM Batch Size: 5.00 Gal


Boil Time: 90 minutes




EstimatedActual

Brew Date: - 10/10/2010

OG: 1.060 1.060

FG: 1.018 1.012

ABV: 5.50 % 6.29 %

Serve Date: 10/30/2010 11/06/2010


Fermentation Steps
NameDays / TempEstimatedActual
Primary7 days @ 68.0°F10/10/201010/10/2010
Secondary14 days @ 72.0°F10/17/201010/18/2010
Bottle/Keg2 days @ 74.0°F11/01/201010/28/2010

Grains & Adjuncts
AmountPercentage
NameGravityColor
10.00 lbs 83.33 %
Pale Malt (2 Row) US1.036 2.0
1.00 lbs 8.33 %
Biscuit Malt1.036 23.0
0.50 lbs 4.17 %
Caramunich Malt1.033 56.0
0.50 lbs 4.17 %
Caramel/Crystal Malt -120L1.033120.0

Hops
AmountIBU's
NameTimeAA %
0.66 ozs 6.95
Williamette20 mins 5.50
0.34 ozs 1.18
Williamette05 mins 5.50
1.00 ozs 17.37
Cascade60 mins 5.50

Yeasts
AmountNameLaboratory / ID
1.00 pkgSafale S- 05Fermentis (null)

Additions
(none)

Mash Profile

Protein Rest10 min @ 122.0°F
Decot 8.00 qt mash & heat to 140.0°F

Medium Body Infusion In60 min @ 154.0°F
Add 8.00 qt water @ 166.0°F

Medium Body Infusion Out10 min @ 168.0°F
Add 4.00 qt water @ 196.0°F


Notes
Preboil 7+ gallons 1.040

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Both of these were to be consumed for my birthday celebration, which in 2010 was Thanksgiving day itself. We jumped the gun with the Amber, so I made another Rye Pale Ale to consume instead, then turned my attention to the coming Christmas celebration.

Holiday Stout 2010


Style: American Stout


Type: All GrainCalories: 221

Rating: 0.0Efficiency: 70 %

IBU's: 38.74Boil Size: 7.00 Gal

Color: 40.8 SRM Batch Size: 5.00 Gal


Boil Time: 60 minutes




EstimatedActual

Brew Date: - 11/07/2010

OG: 1.067 1.056

FG: 1.020 1.015

ABV: 6.16 % 5.37 %

Serve Date: 12/12/2010 12/31/2010

Fermentation Steps
NameDays / TempEstimatedActual
Primary7 days @ 68.0°F11/07/201011/07/2010
Bottle/Keg21 days @ 74.0°F11/13/201011/21/2010
Grains & Adjuncts
AmountPercentage
NameGravityColor
10.00 lbs 74.07 %
Pale Malt (2 Row) US1.036 2.0
0.50 lbs 3.70 %
Black (Patent) Malt1.025500.0
1.00 lbs 7.41 %
Caramunich Malt1.033 56.0
1.00 lbs 7.41 %
Caramel/Crystal Malt - 80L1.034 80.0
0.50 lbs 3.70 %
Chocolate Malt1.028350.0
8.00 ozs 3.70 %
Molasses1.036 80.0
Hops
AmountIBU's
NameTimeAA %
1.00 ozs 27.83
Northern Brewer60 mins 8.50
1.00 ozs 10.91
Williamette20 mins 5.50
Yeasts
AmountNameLaboratory / ID
1.0 pkgSafale S- 05Fermentis (null)
Additions
AmountNameTimeStage
0.50 tsp Yeast Nutrient 10 mins Boil
Mash Profile

Full Body Infusion In45 min @ 158.0°F
Add 8.00 qt water @ 170.0°F

Notes

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I aged this beer for a decent amount of time and manage to hold onto a few yet still for further aging. Unlike last year's, this stout was nothing special. It was good enough, but stouts aren't really my favorite.

It seems my little operation here goes through periods of flourish followed by a series of bumbling catastrophes. While some of the above beers aged well in their bottles, the next few bombed.

It's my fault once again in this case. With my new fermenting tool, the temperature regulated freezer, my yeast was erupting and actually cause quite a few spills within the chest of the freezer. I didn't clean it very well (or at all) and lost a 10 gallon batch of Brown ale followed by another iteration of the India Black Ale.

Brown holiday


Style: American Brown AleOG: 1.052

Type: Partial MashFG: 1.016

Rating: 0.0ABV: 4.72 %

Calories: 172IBU's: 38.12

Efficiency: 70 %Boil Size: 12.50 Gal

Color: 34.9 SRM Batch Size: 10.00 Gal


Boil Time: 60 minutes

Fermentation Steps
NameDays / Temp
Primary7 days @ 68.0°F
Secondary7 days @ 72.0°F
Bottle/Keg2 days @ 74.0°F
Grains & Adjuncts
AmountPercentage
NameGravityColor
3.33 lbs 20.50 %
Dark Liquid Extract1.036 17.5
3.33 lbs 20.50 %
Dark Liquid Extract1.036 17.5
3.33 lbs 20.50 %
Amber Liquid Extract1.036 12.5
1.00 lbs 6.16 %
Chocolate Malt1.034350.0
0.25 lbs 1.54 %
Black (Patent) Malt1.025500.0
1.00 lbs 6.16 %
Caramel/Crystal Malt - 80L1.034 80.0
1.00 lbs 6.16 %
Biscuit Malt1.036 23.0
1.00 lbs 6.16 %
Caramel/Crystal Malt -120L1.033120.0
1.00 lbs 6.16 %
Caramunich Malt1.033 56.0
1.00 lbs 6.16 %
Molasses1.036 80.0
Hops
AmountIBU's
NameTimeAA %
2.00 ozs 28.85
Northern Brewer60 mins 8.50
2.00 ozs 9.27
Williamette15 mins 5.50
Yeasts
AmountNameLaboratory / ID
2.00 pkgSafale S- 05Fermentis (null)
Additions
(none)
Mash Profile
(none)
Notes

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I wanted to make a big load of beer for the holidays, but didn't want to go through too much work, so I made a partial mash. I hadn't done anything other than all grain since I February of that year, and almost a year before that.

Anyway I paid for my laziness and I took my wife's scrubbing out the freezer - thanks honey - before I could get back on track. Since the obliged Holidays have past I can really focus on my favorite house brews. I recently mastered the ever elusive Istrouma Pale Ale and I'm going to stick to this recipe, and try to keep it at all times.

Istrouma Pale Ale


Style: American IPA


Type: All GrainCalories: 204

Rating: 0.0Efficiency: 70 %

IBU's: 84.48Boil Size: 7.50 Gal

Color: 12.7 SRM Batch Size: 5.00 Gal


Boil Time: 90 minutes




EstimatedActual

Brew Date: - 12/12/2010

OG: 1.062 1.052

FG: 1.019 1.010

ABV: 5.63 % 5.50 %

Serve Date: 01/07/2011 01/17/2011

Fermentation Steps
NameDays / TempEstimatedActual
Primary7 days @ 68.0°F12/12/201012/12/2010
Secondary14 days @ 72.0°F12/19/201012/22/2010
Bottle/Keg2 days @ 74.0°F01/05/201101/05/2011
Grains & Adjuncts
AmountPercentage
NameGravityColor
10.00 lbs 80.00 %
Pale Malt (2 Row) US1.036 2.0
0.50 lbs 4.00 %
Rye Malt1.029 4.7
1.00 lbs 8.00 %
Biscuit Malt1.036 23.0
0.50 lbs 4.00 %
Caramel/Crystal Malt - 80L1.034 80.0
0.50 lbs 4.00 %
Caramunich Malt1.033 56.0
Hops
AmountIBU's
NameTimeAA %
1.00 ozs 3.72
Cascade05 mins 5.50
1.00 ozs 11.31
Cascade20 mins 5.50
1.00 ozs 44.13
Simcoe60 mins13.00
1.00 ozs 25.33
Amarillo Gold40 mins 8.50
0.50 ozs

Simcoe14 days13.00
Yeasts
AmountNameLaboratory / ID
1.0 pkgSafale S- 05Fermentis (null)
Additions
AmountNameTimeStage
0.50 tsp Irish Moss 15 mins Boil
0.50 tsp Yeast Nutrient 15 mins Boil
Mash Profile

Protein Rest20 min @ 130.0°F
Decot 8.00 qt mash & heat to 150.0°F

Medium Body Infusion In60 min @ 154.0°F
Add 8.00 qt water @ 212.0°F

Notes
Preboil: 1.040
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I am going to flip-flop week-to-week with this and my Rye Pale Ale recipe which I made just last week according to this batch recipe I made just before the new year.

Rye Pale Ale


Style: American Wheat or Rye Beer


Type: All GrainCalories: 208

Rating: 0.0Efficiency: 70 %

IBU's: 60.28Boil Size: 7.50 Gal

Color: 10.5 SRM Batch Size: 5.00 Gal


Boil Time: 90 minutes




EstimatedActual

Brew Date: - 12/30/2010

OG: 1.063 1.062

FG: 1.019 1.010

ABV: 5.76 % 6.81 %

Serve Date: 01/15/2011 01/15/2011

Fermentation Steps
NameDays / TempEstimatedActual
Primary7 days @ 68.0°F12/30/201012/30/2010
Secondary14 days @ 72.0°F01/06/201101/10/2011
Bottle/Keg2 days @ 74.0°F01/24/201101/13/2011
Grains & Adjuncts
AmountPercentage
NameGravityColor
10.00 lbs 76.92 %
Pale Malt (2 Row) US1.036 2.0
2.00 lbs 15.38 %
Rye Malt1.029 4.7
1.00 lbs 7.69 %
Caramunich Malt1.033 56.0
Hops
AmountIBU's
NameTimeAA %
1.00 ozs 10.34
Cascade20 mins 5.50
1.00 ozs 3.40
Cascade05 mins 5.50
1.00 ozs 26.37
Amarillo Gold60 mins 8.50
0.50 ozs 20.17
Simcoe60 mins13.00
Yeasts
AmountNameLaboratory / ID
1.0 pkgSafale S-04Fermentis (null)
Additions
AmountNameTimeStage
0.50 tsp Irish Moss 15 mins Boil
0.50 tsp Yeast Nutrient 15 mins Boil
Mash Profile

Light Body Infusion In40 min @ 150.0°F
Add 6.50 qt ( 0.50 qt/lb ) water @ 200.0°F

Protein Rest30 min @ 120.0°F
Decot 2.00 qt mash & heat to 140.0°F

Notes
Pre-boil: 1.030
Added 1 lb raw sugar.
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If I can keep these two beers flowing I'll be a happy man. I also figure that in between the first and second week of aging these beers in secondary fermentation I can brew a specialty batch and quick bottle it right after primary fermentation. In fact I plan to d this tomorrow by brewing the Rouge Wheat again and this time use Louisiana Grapefruit from my friend's front yard. Barring anymore sanitation catastrophes, 2011 should be a good year.

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