2011
01.02

Monster Mash 2010

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For a long time I’ve been planning on brewing with good friends @timhag, @derndingle, @husbinmartin and @bathtubmud (aka Tim, Bob, Marty & Nate). We’ve talked about getting together for the past year or so and we finally got everyone’s schedules freed up to allow this to happen. The inaugural brew session that will now be known as Monster Mash happened on Halloween 2010.

The plan was to do a double brew day to make this worthwhile for everyone, especially Bob since he drove up from Central IL for the event. Marty provided the location, water and great chili, Tim provided buckets of enthusiasm, Bob dirty mash tuns, while Nate and I provided the recipes and made the trek to Northern Brewer Milwaukee to buy ingredients.

Without further ado here’s the recipes (I’ll try and get some photo’s up later).

Count Hopula (Imperial Black Ale)

14-C Imperial IPA
Author: Lee Birkett
Date: 10/30/10

BeerTools Pro Color Graphic

Size: 6.25 gal
Efficiency: 70.0%
Attenuation: 72.0%
Calories: 277.05 kcal per 12.0 fl oz

Original Gravity: 1.082 (1.070 – 1.090)
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Terminal Gravity: 1.023 (1.010 – 1.020)
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Color: 28.29 (8.0 – 15.0)
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Alcohol: 7.83% (7.5% – 10.0%)
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Bitterness: 121.7 (60.0 – 120.0)
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Ingredients:

8.48 kg 2-Row
475.0 g Crystal Malt II
475.0 g Carafa® TYPE III
82.5 g Chinook (11.2%) – added during boil, boiled 60.0 min
0.5 ea Whirlfloc Tablets (Irish moss) – added during boil, boiled 20.0 min
1.0 tsp Wyeast Nutrient – added during boil, boiled 15.0 min
32.0 g Amarillo (8.2%) – added during boil, boiled 0.0 min
34.0 g Simcoe (12.2%) – added during boil, boiled 0.0 min
22.96 g Amarillo (8.2%) – added dry to secondary fermenter
28.35 g Citra (12.0%) – added dry to secondary fermenter
1.0 ea White Labs WLP007 Dry English Ale

Schedule:

Ambient Air: 50.0 °F
Source Water: 60.0 °F
Elevation: 880 ft

00:03:00 Mash In – Liquor: 6.5 gal; Strike: 164.49 °F; Target: 152.0 °F
01:03:00 Sachharification Rest – Rest: 60.0 min; Final: 150.5 °F
01:23:00 Batch Sparge – Sparge #1: 0.0 gal sparge @ 168.0 °F, 10.0 min; Sparge #2: 3.93 gal sparge @ 168.0 °F, 10.0 min; Total Runoff: 7.58 gal

Notes

1) Can use Wyeast 1098 in lieu of the WLP007

Results generated by BeerTools Pro 1.5.12

Dark Days in Monkey City

13-F Russian Imperial Stout
Author: Nate
Date: 10/30/10

BeerTools Pro Color Graphic

Size: 12.0 gal
Efficiency: 70%
Attenuation: 72.7%
Calories: 323.76 kcal per 12.0 fl oz

Original Gravity: 1.096 (1.075 – 1.115)
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Terminal Gravity: 1.026 (1.018 – 1.030)
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Color: 32.59 (30.0 – 40.0)
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Alcohol: 9.25% (8.0% – 12.0%)
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Bitterness: 72.9 (50.0 – 90.0)
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Ingredients:

15.87 kg 2-Row
1.18 kg Roasted Barley
786.0 g Special B – Caramel malt
790.0 g Caramunich® TYPE III
394.0 g Chocolate Malt
394.0 g Pale Chocolate Malt
1.17 kg Dry Extra Light
52.0 g Magnum (14.2%) – added during boil, boiled 60.0 min
50.0 g Cascade (6.3%) – added during boil, boiled 30.0 min
50.0 g Cascade (6.3%) – added during boil, boiled 20.0 min
1.0 ea Whirlfloc Tablets (Irish moss) – added during boil, boiled 20.0 min
1.0 tsp Wyeast Nutrient – added during boil, boiled 15.0 min
42.0 g East Kent Goldings (5.4%) – added during boil, boiled 10.0 min
50.0 g Cascade (6.3%) – added during boil, boiled 10.0 min
46.0 g East Kent Goldings (5.4%) – added during boil, boiled 1.0 min
50.0 g Willamette (4.6%) – added during boil, boiled 1.0 min
1.0 ea Fermentis S-04 Safale S-04
1.0 oz Cascade (6.3%) – added dry to primary fermenter
1.0 oz Amarillo (8.0%) – added dry to primary fermenter

Schedule:

Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: .0 m

00:05:00 Mash In – Liquor: 13.0 gal; Strike: 169.53 °F; Target: 156.0 °F
01:05:00 Rest – Rest: 60.0 min; Final: 155.4 °F
01:25:00 Batch Sparge – Sparge #1: 0.0 gal sparge @ 168.0 °F, 10.0 min; Sparge #2: 5.75 gal sparge @ 168.0 °F, 10.0 min; Total Runoff: 13.46 gal

Notes

Fermened @ 64F.
in primary for 1 month.

Results generated by BeerTools Pro 1.5.12

2011
01.02

Update

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Finally updated my wordpress to the latest version. Talk about a pain in the ass. Not a single automatic update worked, its been a long time since I opened a ftp program. Got through it ok.
Maybe I shouldn’t leave this as long next time.

2010
12.31

2011

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So here we are at the end of 2010. I really need to plan more beers for 2011. There’s a few sessions that didn’t make it here, notably the inaugural #monstermash.
Hope everybody had a good year.

2010
07.20

Iron Brewer – Round 1

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So the twitterverse lead me to a pretty cool experiment/competition called Iron Brewer. The basic idea is a cross between iron chef and top chef. There will be numerous rounds where each participant in the round has to use three required ingredients in their beer. The winner of each round going through to the final. So I was lucky enough to get in the first round along with fellow tweeps Nate Wilson, Joe Postma, Steve Ozga, Kevin Whalen and Chris Hillman.

The first round required ingredients included Rye, Belgian Dark Candy Sugar and Simcoe hops. What I love about this is the ability to bastardize standard beer styles and come up with something unique. Each of the participants have submitted a completely different beer, what else would you expect from a set of home brewers? Just head over to the Iron Brewer website to see all the rounds, recipes and brewers.

The required ingredients for this round just screamed belgian to me. I’m hoping the rye spiciness will bounce of the belgian yeast and saaz hops. I’ll admit I wasn’t too happy about using the simcoe hops in this beer, so I utilized a small bittering addition for about 100 mins, hoping to drive off some of the characteristic pine notes. Wow, does Wyeast Belgian Abbey yeast love sugar or what? This is about the most active fermentation I’ve ever had, even with the fermcap I had two minor blow offs. I initiated the fermentation in the low 60-65°F range, after approximately 1-1/2 Weeks I raised the temp to 72°F.

The beer has been in the keg for about a week and a half right now and I plan on bottling tomorrow or Thursday. The following Friday we will be having a conference call on skype to discuss and taste each others beers and select a winner for round 1. I can’t wait to sample all these great beers.

….finally here’s the recipe and the brew day photo gallery.

Barney Rubble

18-B Belgian Dubbel

Author: Lee Birkett

Date: 6/13/10

BeerTools Pro Color Graphic

Size: 6.0 gal

Efficiency: 86.0%

Attenuation: 90.0%

Calories: 262.43 kcal per 12.0 fl oz

Original Gravity: 1.080 (1.062 – 1.075)

|==============================#=|

Terminal Gravity: 1.008 (1.008 – 1.018)

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Color: 28.7 (10.0 – 17.0)

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Alcohol: 9.53% (6.0% – 7.6%)

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Bitterness: 24.8 (15.0 – 25.0)

|=======================#========|

Ingredients:

4.07 kg Belgian Pils

702.0 g Belgian Caravienne

280.0 g Belgian Special B

351.0 g Rye Malt

210.0 g Red Wheat Malt

280.0 g Aromatic Malt

70.0 g Caramel Malt 80L

676.0 g Candi Sugar Dark

337.0 g Piloncillo

14.0 g Simcoe (12.2%) – added during boil, boiled 100.0 min

6.0 g Saaz (6.8%) – added during boil, boiled 30.0 min

1.0 ea Whirlfloc Tablets (Irish moss) – added during boil, boiled 20.0 min

1.0 tsp Wyeast Nutrient – added during boil, boiled 15.0 min

1.0 ea WYeast 1214 Belgian Abbey

Schedule:

Ambient Air: 80.0 °F

Source Water: 60.0 °F

Elevation: 880 ft

00:03:00 Mash In – Liquor: 5.0 gal; Strike: 156.72 °F; Target: 147.0 °F

01:33:00 Sachharification Rest – Rest: 90.0 min; Final: 147.0 °F

01:43:00 Mash Out – Heat: 10.0 min; Target: 168.0 °F

02:28:00 Fly Sparge – Sparge Volume: 4.51 gal; Sparge Temperature: 168.0 °F; Runoff: 8.02 gal

Notes

1) 2L Starter
2) Better than expected efficiency. Clocked in at 86%, this beer is now skirting the Belgian Dark Strong teritory.

Results generated by BeerTools Pro 1.5.11

2010
06.03

Kegged

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Finally kegged the barleywine with the help of a good friend from back home. I’ll be taking 2.5gal to the AHA Con 2010, the rest got transferred to bombers. Gave my friend one to take home which he can pop in 2-3 weeks. Also my first time trying the coopers carbonation drops.

2010
05.09

Racking to Whiskey Barrel

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I can’t believe I didn’t post the brew day from my first Barleywine. The specifics for those interested OG 1.115, FG 1.025, ABV 12.02%, SRM 20, IBU 99.

So today I finally got to use my 5gal Bourbon Barrel, purged the cask with CO2, then transferred, and flushed head space with more CO2. The cask sprang a real slow leak, I’ll admit I thought I was going to need to rack directly to a keg. Well patience paid off, ten minutes later and hardly any beer wasted the keg swelled up water tight. The barrel was used to age Balcones Baby Blue “Corn Whisky”

I’m going to leave this in the barrel 7-10 days. I’m hoping it will be ready (although young) for the AHA Conference next month.

Racking Barleywine to the Bourbon Barrel

Keg leaking once I initially racked.

10-15 minutes later and all is good. Wood swelled to create water tight seal.

2010
04.10

Dry Hopping

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Just been catching up on Twitter, funny how close yet so far away Chicago seems. Looks like everyone is having a great time at the Craft Brewers Conference.
So this morning I removed the blow-off and added the dry hops to my rye ipa. Will try and keg this next weekend. I’d like to take this with me to Dark Lord Day, fingers crossed it’s ready in time.

2010
04.03

Rye IPA

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Well, a couple of things didn’t go to plan yesterday. Mistake #1: I think I over estimated the contribution from the Jaggery, plus I had a small drop in efficiency, need to check my lautering times to keep this more consistent. Mistake #2: I forgot to switch my boil-off rate back to my summer rate. I always boil-off less in the warmer weather, usually around 1gal/hr +/-. In winter this increases to 1.25gal/hr +/-.

So I tweaked the Rye IPA I made last year, boosted the OG, added the Jaggery and played around with my hop bill, using simcoe this year. I’m also trying the new year round Denny’s Favorite 50 Yeast. Below is yesterdays brew. Right now it’s fermenting away at 66°F.

Rye Eyed

14-B American IPA

Author: Lee Birkett

Date: 4/2/10

BeerTools Pro Color Graphic

Size: 6.5 gal

Efficiency: 72.8%

Attenuation: 76.0%

Calories: 242.01 kcal per 12.0 fl oz

Original Gravity: 1.072 (1.056 – 1.075)

|=====================#==========|

Terminal Gravity: 1.017 (1.010 – 1.018)

|======================#=========|

Color: 15.8 (6.0 – 15.0)

|=========================#======|

Alcohol: 7.26% (5.5% – 7.5%)

|======================#=========|

Bitterness: 76.8 (40.0 – 70.0)

|===========================#====|

Ingredients:

5.0 kg Schreier Two-Row Pale

1.81 kg Rye Malt

592.0 g Crystal Dark (70-80)

238.0 g Cara-Pils® Malt

238.0 g White Wheat Malt

1.0 lb Jaggery

12.0 g Magnum (14.2%) – added first wort, boiled 70.0 min

12.0 g Columbus (14.2%) – added first wort, boiled 70.0 min

7.0 g Magnum (14.2%) – added during boil, boiled 60.0 min

13.0 g Simcoe (12.7%) – added during boil, boiled 30.0 min

9.0 g Columbus (14.2%) – added during boil, boiled 25.0 min

31.0 g Liberty (4.5%) – added during boil, boiled 20.0 min

1.0 ea Whirlfloc Tablets (Irish moss) – added during boil, boiled 20.0 min

1.0 tsp Wyeast Nutrient – added during boil, boiled 15.0 min

28.35 g Chinook (11.4%) – added dry to secondary fermenter

42.52 g Simcoe (12.7%) – added dry to secondary fermenter

3.0 ea WYeast 1450 Denny’s Favorite

Schedule:

Ambient Air: 65.0 °F

Source Water: 60.0 °F

Elevation: 880 ft

00:03:00 Mash In – Liquor: 6.5 gal; Strike: 160.26 °F; Target: 150.0 °F

01:03:00 Sachharification Rest – Rest: 60.0 min; Final: 150.0 °F

01:13:00 Mash Out – Heat: 10.0 min; Target: 168.0 °F

01:43:00 Fly Sparge – Sparge Volume: 3.07 gal; Sparge Temperature: 168.0 °F; Runoff: 7.49 gal

Notes

1) Mash Temp 150°F on the nose.
2) Mash ph 5.45, in the sweet spot.

Results generated by BeerTools Pro 1.5.7

Mash

Here’s my constant recirculation, direct fired mash tun. Held a steady 150°F for 60 mins, then ramped up to mashout 168°F.

Jaggery & FWH

Added the Jaggery, First Wort Hops and the remaining minerals for for water profile.

Collecting Wort

Collecting the wort, the magnum hops are re-hydrating and floating in this picture.

Fermentation

Checked on the fermentation this morning and it’s already bubbling away. I’ve used both the White Labs Servomyces and Wyeast Yeast Nutrient. I have to say that I have had better fermentation with the Wyeast product, which is great because it costs a little less than the White Labs.

2010
02.21

Extract

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I can’t remember the last time I brewed an extract batch of beer, with the upcoming AHA Club only Competition, Nate (my brew buddy) mentioned he wanted to make one. We quickly agreed on the Dogfish 60 Min IPA taken from Sam Calagione’s Extreme Brewing book. We scaled the recipe up for a 12 gallon batch which we will split.

Here’s the recipe for those interested. Yes it is a lot of small hop additions every five minutes.

60 Min IPA

14-B American IPA

Author: Sam Calagione

BeerTools Pro Color Graphic

Size: 12.0 gal

Efficiency: 75.0%

Attenuation: 74.0%

Calories: 213.58 kcal per 12.0 fl oz

Original Gravity: 1.064 (1.056 – 1.075)

|==============#=================|

Terminal Gravity: 1.017 (1.010 – 1.018)

|=====================#==========|

Color: 6.96 (6.0 – 15.0)

|=========#======================|

Alcohol: 6.22% (5.5% – 7.5%)

|=============#==================|

Bitterness: 60.4 (40.0 – 70.0)

|==================#=============|

Ingredients:

17.0 lb Dry Extra Light

412 g Amber Malt

3.3 g Amarillo (8.2%) – added during boil, boiled 60.0 min

3.3 g Simcoe (12.2%) – added during boil, boiled 60.0 min

3.3 g Warrior (15.8%) – added during boil, boiled 60.0 min

3.3 g Amarillo (8.2%) – added during boil, boiled 55.0 min

3.3 g Simcoe (12.2%) – added during boil, boiled 55.0 min

3.3 g Warrior (15.8%) – added during boil, boiled 55.0 min

3.3 g Amarillo (8.2%) – added during boil, boiled 50.0 min

3.3 g Simcoe (12.2%) – added during boil, boiled 50.0 min

3.3 g Warrior (15.8%) – added during boil, boiled 50.0 min

3.3 g Amarillo (8.2%) – added during boil, boiled 45.0 min

3.3 g Simcoe (12.2%) – added during boil, boiled 45.0 min

3.3 g Warrior (15.8%) – added during boil, boiled 45.0 min

3.3 g Amarillo (8.2%) – added during boil, boiled 40.0 min

3.3 g Simcoe (12.2%) – added during boil, boiled 40.0 min

3.3 g Warrior (15.8%) – added during boil, boiled 40.0 min

3.3 g Amarillo (8.2%) – added during boil, boiled 35.0 min

3.3 g Simcoe (12.2%) – added during boil, boiled 35.0 min

3.3 g Warrior (15.8%) – added during boil, boiled 35.0 min

3.3 g Amarillo (8.2%) – added during boil, boiled 30.0 min

3.3 g Simcoe (12.2%) – added during boil, boiled 30.0 min

3.3 g Warrior (15.8%) – added during boil, boiled 30.0 min

3.3 g Amarillo (8.2%) – added during boil, boiled 25.0 min

3.3 g Simcoe (12.2%) – added during boil, boiled 25.0 min

3.3 g Warrior (15.8%) – added during boil, boiled 25.0 min

3.3 g Amarillo (8.2%) – added during boil, boiled 20.0 min

3.3 g Simcoe (12.2%) – added during boil, boiled 20.0 min

3.3 g Warrior (15.8%) – added during boil, boiled 20.0 min

3.3 g Amarillo (8.2%) – added during boil, boiled 15.0 min

3.3 g Simcoe (12.2%) – added during boil, boiled 15.0 min

3.3 g Warrior (15.8%) – added during boil, boiled 15.0 min

3.3 g Amarillo (8.2%) – added during boil, boiled 10.0 min

3.3 g Simcoe (12.2%) – added during boil, boiled 10.0 min

3.3 g Warrior (15.8%) – added during boil, boiled 10.0 min

3.3 g Amarillo (8.2%) – added during boil, boiled 5.0 min

3.3 g Simcoe (12.2%) – added during boil, boiled 5.0 min

3.3 g Warrior (15.8%) – added during boil, boiled 5.0 min

36.0 g Amarillo (8.2%) – steeped after boil

71.0 g Amarillo (8.2%) – added dry to secondary fermenter

36.0 g Simcoe (12.2%) – added dry to secondary fermenter

2.0 ea WYeast 1187 Ringwood Ale

Schedule:

Ambient Air: 70.0 °F

Source Water: 60.0 °F

Elevation: 880 ft

00:03:00 Mash In – Liquor: 0.5 gal; Strike: 156.96 °F; Target: 150.0 °F

00:18:00 Steep – Rest: 15.0 min; Final: 150.0 °F

Results generated by BeerTools Pro 1.5.7

2010
02.04

Post storm brew update

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So after the quick trip to England I finally transfered to the keg. My FG came in at 1.012 I’m happy with that. Can’t wait to see how this turned out since it’s the first time I’ve used White labs California V yeast. I’ll update again once I tap this one.

Other exciting news; I will be participating in #xbrew 2. Xbrew is a collaboration beer with homebrewers, Tweeps and Bloggers. This is also going to be my first experience with Google Wave.

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