Author Archives: saccharification

BJCP Style – 21 IPA

To get things rolling on brewing a beer in every BJCP Category, I hit everyones love/hate Style 21B New England IPA. Don’t get me wrong I love a good old West Coast IPA, but I’m really loving this newer style.

I hit a wall on the braumeisters grainbill capacity trying to get to an OG of 1.066, ended up replacing a small portion of base malt with some DME. Turns out my efficiency was higher than expected as I ended up with an OG of 1.071, and a FG of 1.011. That may be due to using brewersfriend for my recipe formulation on this one, rather than my default of Beer Tools Pro.

Sparging the malt pipe.

Mash ph was a little on the high side at 5.5, but still acceptable.

Transfering into the ss brewtech bucket. Before being placed into the fermentation fridge.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
25.9 L 60 min 89.56 4.45 1.066 1.016 6.53
Actuals 1.066 1.016

Fermentables

Name Amount %
Standard 2-Row 4 kg 57.6
Flaked Oats 604 g 8.7
Flaked Wheat 604 g 8.7
Carapils (Dextrine Malt) 457 g 6.58
CBW® Golden Light Powder (Dry Malt Extract) 1.28 kg 18.43

Hops

Name Amount Time Use Form Alpha %
Citra 5 g 0 min First Wort Pellet 12.5
El Dorado 5 g 0 min First Wort Pellet 14.8
Mosaic 5 g 0 min First Wort Pellet 13.1
Citra 6.8 g 40 min Aroma Pellet 12.5
El Dorado 6.8 g 40 min Aroma Pellet 14.8
Mosaic 6.8 g 40 min Aroma Pellet 13.1
Citra 15.2 g 30 min Aroma Pellet 12.5
El Dorado 15.2 g 30 min Aroma Pellet 14.8
Mosaic 15.2 g 30 min Aroma Pellet 13.1
Citra 20.3 g 20 min Aroma Pellet 12.5
El Dorado 20.3 g 20 min Aroma Pellet 14.8
Mosaic 20.3 g 20 min Aroma Pellet 13.1
Citra 25.2 g 8 days Dry Hop Pellet 12.5
El Dorado 25.2 g 8 days Dry Hop Pellet 14.8
Mosaic 25.2 g 8 days Dry Hop Pellet 13.1
Citra 38.8 g 4 days Dry Hop Pellet 12.5
El Dorado 38.8 g 4 days Dry Hop Pellet 14.8
Mosaic 38.8 g 4 days Dry Hop Pellet 13.1

Miscs

Name Amount Time Use Type
Brewtan B 1.2 g 60 min Mash Water Agent
Brewtan B 2.5 g 15 min Boil Water Agent
Beer Nutrient 4.9 g 10 min Boil Water Agent

Yeast

Name Lab Attenuation Temperature
A04 Barbarian Imperial Yeast 73% 16.67°C - 21.11°C

Mash

Step Temperature Time
65°C 60 min
74°C 10 min

Next up will be a post on the Standard America lager I brewed two days later.

Brewing The BJCP

So in an effort to get my brewing mojo back, I’ve given myself the challenge of brewing a beer from each of the now 34 BJCP categories.

I’ve already got a NEIPA on tap, and a American Standard Lager ready to keg. I’ll get those posted soon.

Next up is a Festbier, followed by a Kölsch. That will put me at four categories.

Psuedo Sussudio

I’ve been on a real Toppling Goliath Pseudo Sue kick since we got the new brewed in Decorah, IA cans. I’ll be using this as a starting point as an inspired by brew. This is also the first time trying out the beerxml plugin from Derek Springer over at Five Blades Brewing. So far I’m liking the layout better than the text import from brewers friend.

The misc grains arrived yesterday and the yeast should be here sometime today, with the conical being tied up with the Session Janets Brown from last week, I’m hoping to get this one brewed next weekend or early the following week.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
25 L 60 min 76.17 4.47 1.06 1.016 5.79
Actuals 1.06 1.016

Fermentables

Name Amount %
Pale 2-Row 4.863 kg 78.65
Flaked Wheat 662.2 g 10.71
Flaked Oats 340.2 g 5.5
Caramel / Crystal 15L 258.5 g 4.18
CaraFoam 59 g 0.95

Hops

Name Amount Time Use Form Alpha %
Citra 14.2 g 0 min First Wort Pellet 11
Citra 42.5 g 30 min Aroma Pellet 11
Citra 42.5 g 20 min Aroma Pellet 11
Citra 42.5 g 10 min Aroma Pellet 11
Citra 28.3 g 5 days Dry Hop Pellet 11
Citra 28.3 g 3 days Dry Hop Pellet 11

Miscs

Name Amount Time Use Type
Brewtan B 1.2 g 0 min Mash Other
BrewTan B 2.5 g 15 min Boil Other
Wyeast Nutrient 2.5 g 10 min Boil Other

Yeast

Name Lab Attenuation Temperature
A38 Juice (A38 Juice) Imperial Yeast 74% 17.78°C - 23.33°C

Mash

Step Temperature Time
Saccharification Rest 68°C 60 min
Mash Out 75°C 15 min
Sparge 75°C 20 min

Notes

1. BrewTan B - Mash: 0.5g/gal add direct to mash water.
2. BrewTan B - Kettle: 1.0g/gal make a slurry with wort, then add to the kettle.

Finally posting a brew day.

Going to be the first time tracking everything in the brewers friend cloud based recipe formulation software.

 

HOME BREW RECIPE:
Title: Session Janets Brown Ale
Author: Lee Birkett

Brew Method: All Grain
Style Name: American Brown Ale
Boil Time: 90 min
Batch Size: 25.97 liters (ending kettle volume)
Boil Size: 30.14 liters
Boil Gravity: 1.047
Efficiency: 77% (ending kettle)

STATS:
Original Gravity: 1.054
Final Gravity: 1.014
ABV (standard): 5.24%
IBU (rager): 65.02
SRM (morey): 16.6

FERMENTABLES:
3.48 kg – Standard 2-Row (58%)
840 g – Simpsons – CaraMalt (14%)
540 g – Crystal 40 (9%)
541 g – Cara-Pils® Malt (9%)
421 g – Red Wheat Malt (7%)
180 g – Chocolate Malt (3%)

HOPS:
33.7 g – Northern Brewer, Type: Pellet, AA: 8, Use: Boil for 60 min, IBU: 32
47.4 g – Northern Brewer, Type: Pellet, AA: 8, Use: Boil for 15 min, IBU: 12.02
56.4 g – Cascade, Type: Pellet, AA: 5.5, Use: Boil for 10 min, IBU: 8
61.4 g – Cascade, Type: Pellet, AA: 5.5, Use: Whirlpool for 30 min at °C, IBU: 13
70.9 g – Centennial, Type: Pellet, AA: 10, Use: Dry Hop for 0 days

MASH GUIDELINES:
1) Infusion, Temp: 68.9 C, Time: 60 min, Amount: 25.8 L, Saccharification Rest
2) Temperature, Temp: 73.9 C, Time: 15 min, Mash Out
3) Sparge, Temp: 75.6 C, Time: 15 min, Amount: 8.4 L, Sparge
Starting Mash Thickness: 5 L/kg

OTHER INGREDIENTS:
1 tsp – Wyeast Nutrient, Time: 10 min, Type: Other, Use: Boil
0.5 each – Whirlfloc Tablets (Irish moss), Time: 5 min, Type: Other, Use: Boil
0.5 g – BrewTan B, Type: Other, Use: Mash
1 g – BrewTan B, Time: 16 min, Type: Other, Use: Boil

YEAST:
White Labs – California Ale Yeast WLP001
Starter: Yes
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 20 – 22.78 C
Fermentation Temp: 20 C

PRIMING:
Method: CO2
CO2 Level: 2.5 Volumes

TARGET WATER PROFILE:
Profile Name: Moshers Ideal Pale/Tasty McDole
Ca2: 111
Mg2: 18
Na: 35
Cl: 32
SO4: 337
HCO3: 38
Water Notes:

NOTES:
1. Mix the boil addition of BrewTan B with wort to make a slurry, then add to kettle.
2. Ferment at 68°F for 4 days.
3. Raise temp to 70°F, maintain until fermentation is complete.
4. The whirlpool/flameout hop addition can be moved to a 20 min addition if you do not want to whirlpool.

Generated by Brewer’s Friend – https://www.brewersfriend.com/
Date: 2018-02-19 03:29 UTC
Recipe Last Updated: 2018-02-18 03:48 UTC