It's the Malt, Stupid

Smoked Porter

2011-11-26T10:13:00.001-05:00

Smoked Porter

12-A Brown Porter

Size: 11.04 gal

Efficiency: 75.0%

Attenuation: 75.0%

Calories: 153.53 kcal per 12.0 fl oz

Original Gravity: 1.046 (1.040 - 1.052)

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Terminal Gravity: 1.012 (1.008 - 1.014)

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Color: 27.24 (20.0 - 30.0)

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Alcohol: 4.54% (4.0% - 5.4%)

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Bitterness: 23.1 (18.0 - 35.0)

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Ingredients:

10 lb Pale Ale Malt

5 lb Munich Malt

2 lb Chocolate Malt

1 lb Brown Malt

.25 lb Roasted Barley

2 lb Smoked Malt

2 oz Willamette (5.0%) - added during boil, boiled 60 min

1 oz Willamette (5.0%) - added during boil, boiled 30 min

Schedule:

Ambient Air: 70.0 °F

Source Water: 60.0 °F

Elevation: 0.0 m

Brew Day Notes:

Slightly more rapid sparge yielded gravity of 1.041.

Results generated by BeerTools Pro 1.5.16

Antidote Stout v2

2011-09-23T15:35:00.001-04:00

Antidote Stout v2

13-C Oatmeal Stout

Size: 11.0 gal

Efficiency: 75.0%

Attenuation: 75.0%

Calories: 171.73 kcal per 12.0 fl oz

Original Gravity: 1.052 (1.048 - 1.065)

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Terminal Gravity: 1.013 (1.010 - 1.018)

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Color: 28.04 (22.0 - 40.0)

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Alcohol: 5.08% (4.2% - 5.9%)

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Bitterness: 25.5 (25.0 - 40.0)

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Ingredients:

18.0 lb Weyerman Pale Ale Malt

2 lb Roasted Barley

1 lb American Chocolate Malt

.25 lb American Black Patent

1 lb Toasted Oats

3 oz Willamette (5.0%) - added during boil, boiled 60 min

2 ea Fermentis S-04 Safale S-04

Schedule:

Ambient Air: 70.0 °F

Source Water: 60.0 °F

Elevation: 0.0 m

Results generated by BeerTools Pro 1.5.16

Oktoberfest 2011

2011-07-10T22:00:00.001-04:00

Oktoberfest '11

3-B Oktoberfest/Märzen

Author: Aaron

Date: 7/8/2011

Size: 11.0 gal

Efficiency: 75%

Attenuation: 75.0%

Calories: 169.58 kcal per 12.0 fl oz

Original Gravity: 1.051 (1.050 - 1.057)

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Terminal Gravity: 1.013 (1.012 - 1.016)

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Color: 13.05 (7.0 - 14.0)

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Alcohol: 5.01% (4.8% - 5.7%)

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Bitterness: 23.3 (20.0 - 28.0)

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Ingredients:

10 lb Pilsner Malt

10 lb German Light Munich

1 lb Caramunich® TYPE I

1 lb Caramunich® TYPE III

5 oz Hallertau (2.5%) - added during boil, boiled 60 min

1 oz Hallertau (2.5%) - added during boil, boiled 15 min

2 ea Fermentis W-34/70 Saflager W-34/70

Schedule:

Ambient Air: 70.0 °F

Source Water: 60.0 °F

Elevation: 0.0 m

00:03:00 Mash In - Liquor: 24.0 qt; Strike: 131.15 °F; Target: 122.0 °F

00:11:00 Decoction - Volume: 9 qt; Boil: 5.0 min; Target: 147.2 °F

00:56:00 Sugar Rest - Rest: 45 min; Final: 147.2 °F

01:04:00 Mash Out - Volume: 12.0 qt; Boil: 5.0 min; Target: 171.2 °F

01:14:00 Untitled Step - Rest: 10 min; Final: 171.2 °F

Results generated by BeerTools Pro 1.5.16

Vinland's Best Brown Ale v2

2011-06-26T19:04:00.002-04:00

First brew with the new burner; went smoothly. I decided to add 1% melanoidin to the VBB malt bill for a little more body and substituted 4 ounces of centennial hops that I had on hand.

I got a little impatient during the second half of the sparge and sped it up a bit, then got distracted and realized later it was too fast, so I lost about some efficiency and about 6 points of gravity, came out about 1.045 instead of 53. Nothing wrong with a 4% brown ale for the summer time.

Vinland's Best Brown v2.0

10-C American Brown Ale

Size: 10.8 gal

Efficiency: 75%

Attenuation: 75.0%

Calories: 234.28 kcal per 16 fl oz

Original Gravity: 1.053 (1.045 - 1.060)

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Terminal Gravity: 1.013 (1.010 - 1.016)

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Color: 21.36 (18.0 - 35.0)

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Alcohol: 5.19% (4.3% - 6.2%)

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Bitterness: 33.3 (20.0 - 40.0)

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Ingredients:

15.0 lb English 2-row Pale

5.0 lb Munich TYPE I

1 lb Chocolate Malt

8 oz Roasted Barley

4 oz Melanoidin Malt

1 oz Centennial (10.0%) - added during boil, boiled 60 min

1 oz Centennial (10.0%) - added during boil, boiled 15 min

1 oz Centennial (10.0%) - added during boil, boiled 10 min

1 oz Centennial (10.0%) - added during boil, boiled 1 min

2 ea Fermentis US-05 Safale US-05

Schedule:

Ambient Air: 70.0 °F

Source Water: 60.0 °F

Elevation: 0.0 m

00:03:00 Mash In - Liquor: 5.55 gal; Strike: 165.05 °F; Target: 150 °F

00:03:00 Sugar Rest - Rest: 0.0 min; Final: 150.0 °F

00:11:00 Mash Out - Volume: 9.81 qt; Boil: 5.0 min; Target: 170.0 °F

Results generated by BeerTools Pro 1.5.16

English IPA

2011-04-30T08:54:00.002-04:00

To go alongside last week's American all-centeniall ipa, I'm making an english style IPA today. Ringwood yeast, maris otter malt, and a crippling amount of Fuggles and East Kent Goldings along with an ounce of each for dry hopping.

English IPA

14-A English IPA

Size: 5.5 gal

Efficiency: 75.0%

Attenuation: 75.0%

Calories: 185.41 kcal per 12.0 fl oz

Original Gravity: 1.056 (1.050 - 1.075)

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Terminal Gravity: 1.014 (1.010 - 1.018)

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Color: 12.9 (8.0 - 14.0)

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Alcohol: 5.48% (5.0% - 7.5%)

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Bitterness: 51.4 (40.0 - 60.0)

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Ingredients:

10 lb Maris Otter

.5 lb Melanoidin Malt

1 lb Crystal 40

1 oz Northern Brewer (7%) - added during boil, boiled 60 min

.5 oz East Kent Goldings (4.5%) - added during boil, boiled 30 min

.5 oz Fuggle (4.5%) - added during boil, boiled 30 min

.5 oz East Kent Goldings (4.5%) - added during boil, boiled 15 min

.5 oz Fuggle (4.5%) - added during boil, boiled 15 min

1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 min

.5 oz East Kent Goldings (4.5%) - added during boil, boiled 10 min

.5 oz Fuggle (4.5%) - added during boil, boiled 10 min

.5 oz East Kent Goldings (4.5%) - added during boil, boiled 5 min

.5 oz Fuggle (4.5%) - added during boil, boiled 5 min

1 ea WYeast 1187 Ringwood Ale™

1 oz East Kent Goldings (4.5%) - added dry to secondary fermenter

1 oz Fuggle (4.5%) - added dry to secondary fermenter

Schedule:

Ambient Air: 70.0 °F

Source Water: 60.0 °F

Elevation: 0.0 m

00:03:00 Mash In - Liquor: 3.59 gal; Strike: 168.45 °F; Target: 154 °F

Results generated by BeerTools Pro 1.5.16

Bohemian Pilsner

2011-03-06T11:13:00.001-05:00

Pilsner

2-A German Pilsner (Pils)

Size: 11.0 gal

Efficiency: 75.0%

Attenuation: 75.0%

Calories: 164.89 kcal per 12.0 fl oz

Original Gravity: 1.050 (1.044 - 1.050)

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Terminal Gravity: 1.012 (1.008 - 1.013)

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Color: 6.25 (2.0 - 5.0)

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Alcohol: 4.87% (4.4% - 5.2%)

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Bitterness: 27.0 (25.0 - 45.0)

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Ingredients:

15 lb Bohemian Pilsner Malt

5 lb Munich TYPE I

1 lb Carapils®/Carafoam®

2.5 oz Hersbrucker (4.0%) - added during boil, boiled 60 min

2 oz Hallertau Mittelfruh (3%) - added during boil, boiled 15 min

2 oz Hallertau Mittelfruh (3%) - added during boil, boiled 10 min

1 oz Hallertau Mittelfruh (3%) - added during boil, boiled 5 min

Schedule:

Ambient Air: 70.0 °F

Source Water: 60.0 °F

Elevation: 0.0 m

00:59:59 Mash In - Liquor: 21.0 qt; Strike: 166.81 °F; Target: 148 °F

Results generated by BeerTools Pro 1.5.12

Vinland's Best Brown Ale v2

2010-07-02T08:51:00.002-04:00

Vinland's Best Brown

10-C American Brown Ale

Size: 10.8 gal

Efficiency: 75.0%

Attenuation: 75.0%

Calories: 231.64 kcal per 16 fl oz

Original Gravity: 1.052 (1.045 - 1.060)

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Terminal Gravity: 1.013 (1.010 - 1.016)

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Color: 21.26 (18.0 - 35.0)

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Alcohol: 5.13% (4.3% - 6.2%)

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Bitterness: 33.6 (20.0 - 40.0)

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Ingredients:

15.0 lb English 2-row Pale

5.0 lb Munich TYPE I

1 lb Chocolate Malt

8 oz Roasted Barley

2.0 oz East Kent Goldings (5.0%) - added during boil, boiled 60 min

1 oz Willamette (5.0%) - added during boil, boiled 30 min

1 oz Centennial (10.0%) - added during boil, boiled 15 min

1 oz Mt. Hood (5.0%) - added during boil, boiled 5 min

1 oz Mt. Hood (5.0%) - added during boil, boiled 0 min

2 ea Fermentis US-05 Safale US-05

Schedule:

Ambient Air: 70.0 °F

Source Water: 60.0 °F

Elevation: 0.0 m

00:03:00 Mash In - Liquor: 5.48 gal; Strike: 165.05 °F; Target: 150 °F

00:03:00 Sugar Rest - Rest: 0.0 min; Final: 150.0 °F

00:11:00 Mash Out - Volume: 9.7 qt; Boil: 5.0 min; Target: 170.0 °F

Results generated by BeerTools Pro 1.5.10

Big Time IPA

2010-04-05T17:14:00.002-04:00

17 pounds german pale

5 pounds munich

1 pound 30' crystal

150' mash @90 minutes

60: 2oz amarillo @7.5

1oz centenial @ 9

15: 1oz centenial

.5 oz cascade plug

10: 1 oz amarillo

5: 1 oz centenial

.5 cascade plug

1: 1 oz cascade plug

OG:1.056

Bluebird Bitter - esque

2010-02-06T16:28:00.003-05:00

I love Conniston Bluebird Bitter. It's one of the best beers in the world.

The nice folks at conniston are kind enough to tell us the ingredients. Maris Otter pale malt, crystal malt, and UK Challenger hops. Here's what I'm going to make -- either Sunday, if it's not too cold, but most likely Friday the 19th.

15 pounds maris otter

1 pound 60' crystal malt

mash @ 148 degrees for one hour.

challenger hops:

1 oz @ 60

.5 oz @ 45

.5 oz @ 30

.25 @ 15

.25 @ 10

.25 @ 5

.25 @ 1

1 ounce for dry hopping

strong ale

2009-11-16T10:17:00.001-05:00

Strong Ale

8-C Extra Special/Strong Bitter (English Pale Ale)

Size: 11.0 gal

Efficiency: 75.0%

Attenuation: 75.0%

Calories: 207.24 per 12.0 fl oz

Original Gravity: 1.062 (1.048 - 1.060)

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Terminal Gravity: 1.016 (1.010 - 1.016)

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Color: 14.3 (6.0 - 18.0)

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Alcohol: 6.12% (4.6% - 6.2%)

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Bitterness: 36.49 (30.0 - 50.0)

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Ingredients:

20 lbs Pale Ale Malt

2 lbs Biscuit Malt (Mout Roost 50)

2 lbs Crystal 60

2 lbs Honey

1 oz Warrior (16.0%) - added during boil, boiled 60 min

1 oz Palisade (8.0%) - added during boil, boiled 15 min

2 tsp Irish Moss - added during boil, boiled 15 min

1 oz Palisade (8.0%) - added during boil, boiled 5 min

2 ea Fermentis S-04 Safale S-04

Schedule:

Ambient Air: 70.0 °F

Source Water: 60.0 °F

Elevation: 0.0 m

00:27:15 Mash In - Liquor: 6.0 gal; Strike: 163.4 °F; Target: 148 °F

01:27:15 Saccharification Rest - Rest: 60.0 min; Final: 142.7 °F

01:35:15 Mash Out - Volume: 3.01 gal; Boil: 5.0 min; Target: 168 °F

Results generated by BeerTools Pro 1.0.30

Vinland's Best Brown Ale

2009-10-08T14:25:00.001-04:00

Vinland's Best Brown

10-C American Brown Ale

Size: 10.8 gal

Efficiency: 75.0%

Attenuation: 75.0%

Calories: 177.29 per 12.0 fl oz

Original Gravity: 1.053 (1.045 - 1.060)

Terminal Gravity: 1.013 (1.010 - 1.016)

Color: 22.6 (18.0 - 35.0)

Alcohol: 5.24% (4.3% - 6.2%)

Bitterness: 23.23 (20.0 - 40.0)

Ingredients:

15.0 lbs English 2-row Pale

5.0 lbs Munich TYPE I

1 lbs Chocolate Malt

1 lbs Chocolate Rye Malt

2 oz East Kent Goldings (5.0%) - added during boil, boiled 60 min

1 oz Willamette (5.0%) - added during boil, boiled 15 min

1 oz Mt. Hood (5.0%) - added during boil, boiled 5 min

1 oz Mt. Hood (5.0%) - added during boil, boiled 0 min

2 ea Fermentis S-04 Safale S-04

Schedule:

00:03:00 Mash In - Liquor: 5.63 gal; Strike: 165.0 °F; Target: 150 °F

00:03:00 Sugar Rest - Rest: 0.0 min; Final: 150.0 °F

00:11:00 Mash Out - Volume: 9.95 qt; Boil: 5.0 min; Target: 170 °F

Attleboro's Best Bitter

2009-07-25T14:50:00.002-04:00

Attleboro's Best Bitter

8-B Special/Best/Premium Bitter

]Size: 11 gal

Efficiency: 75.0%

Attenuation: 75.0

Original Gravity: 1.043

Terminal Gravity: 1.011

Color: 12.6

Alcohol: 4.22%

Bitterness: 27.78 (25.0 - 40.0)

Ingredients:

15 lbs English 2-row Pale

2 lbs English Amber Malt

1 lbs Crystal 60

2 oz East Kent Goldings (5.0%) - added during boil, boiled 60 min

1 oz East Kent Goldings (5.0%) - added during boil, boiled 30 min

1 oz Fuggle (4%) - added during boil, boiled 15 min

2 tsp Irish Moss - added during boil, boiled 15 min

1 oz Fuggle (4%) - added during boil, boiled 5 min

1 ea Fermentis S-04 Safale S-04

1 ea Wyeast Ringwood

Schedule:

00:03:00 Mash In - Liquor: 19.06 qt; Strike: 164.5 °F; Target: 150 °F

01:03:00 Sugar Rest - Rest: 60 min; Final: 150.0 °F

01:11:00 Mash Out - Volume: 2.09 gal; Boil: 5.0 min; Target: 170 °F

Hessians' Pride Amber Lager

2009-05-22T07:57:00.003-04:00

My wife just discovered that the german side of her family comes from Hesse. Not a renowned brewing part of Germany -- at least not these days -- but interestingly, many of the original German brewers in America are from Hesse. Notably Joseph Schlitz. Not that this is a name I wish connected to my beer! She's found an article that suggests this may be because Hesse is a wine producing region of Germany and the immigrants from there knew about coopery and other wine skills which are useful for beer.

Anyhow, on Sunday I'm making vienna style lager. I suspect that this is at least close to what lager in central Germany was like midde of the 19th century, since super pale malts weren't really on the scene yet.

Hessians' Pride

Size: 11 gal

Efficiency: 80%

Attenuation: 75.0%

Original Gravity: 1.054

Terminal Gravity: 1.013

Color: 11.9

Alcohol: 5.3%

Bitterness: 23.9

Ingredients:

10 lbs Pilsner Malt

10 lbs Vienna Malt

1 lbs Caramunich® TYPE III

1 lbs Caramunich® TYPE I

1 oz Tettnanger (4.5%) - added during boil, boiled 60 min

1 oz Hallertau (4.5%) - added during boil, boiled 60 min

1 oz Tettnanger (4.5%) - added during boil, boiled 30 min

2 tsp Irish Moss - added during boil, boiled 15 min

1 oz Hallertau (4.5%) - added during boil, boiled 10 min

2 ea Fermentis S-23 Saflager S-23

Schedule:

00:03:00 Mash In - Liquor: 24.0 qt; Strike: 131.1 °F; Target: 122.0 °F

00:11:00 Decoction - Volume: 9.0 qt; Boil: 5.0 min; Target: 147.2 °F

00:56:00 Sugar Rest - Rest: 45 min; Final: 147.2 °F

01:04:00 Mash Out - Volume: 12.0 qt; Boil: 5.0 min; Target: 171.2 °F

01:14:00 Sparge Rest - Rest: 10 min; Final: 171.2 °F

Summer Ale

2009-04-30T12:53:00.003-04:00

I'll be making a summer ale this sunday. I'm planning a mild, hoppy golden ale. Not too bitter, with plenty of flavor and aroma hops.

Summer Ale

Size: 11.8 gal

Efficiency: 75.0%

Attenuation: 77%

Original Gravity: 1.047

Anticipated Terminal Gravity: 1.011

Color: 5.9

Alcohol: 4.79%

Bitterness: 20.28

Ingredients:

15 lbs Pale Ale

5 lbs Munich TYPE I

1 lbs Crystal Malt 10°L

1 oz Amarillo (8.5%) - added during boil, boiled 60 min

1 oz Whitbread Golding (WGV) (6.0%) - added during boil, boiled 15 min

2 tsp Irish Moss - added during boil, boiled 15 min

1 oz Cluster (7.0%) - added during boil, boiled 5 min

2 ea Fermentis US-05 Safale US-05

1 oz Centennial (10.0%) - added dry to secondary fermenter

Schedule:

00:10:00 Dough In - Liquor: 3.0 gal; Strike: 110.1 °F; Target: 100 °F

00:55:00 Infusion - Water: 2.5 gal; Temperature: 212 °F; Target: 143.0 °F

01:28:36 Mash Out - Volume: 3.0 gal; Boil: 20 min; Target: 169.6 °F

Oktoberfest

2009-04-16T19:38:00.004-04:00

I'm making 10 gallons Oktoberfest on Saturday. It will ferment for a few weeks and then spend the rest of the summer cooling it in in the lager fridge @ 40 degrees and be consumed along with bratwurst at our oktoberfest party this fall.

Oktoberfest

Size: 11.0 gal

Efficiency: 75.0%

Attenuation: 75.0%

Calories: 177.19 per 12.0 fl oz

Original Gravity: 1.053

Terminal Gravity: 1.013

Color: 8.9

Alcohol: 5.24%

Bitterness: 22.93

Ingredients:

12 lbs Pilsner Malt

5 lbs Munich TYPE II

5 lbs Vienna Malt

1 lbs Carahell®

2 oz Czech Saaz (5.8%) - added during boil, boiled 60 min

1 oz Spalt Spalter (2.6%) - added during boil, boiled 30 min

1 tsp Irish Moss - added during boil, boiled 15 min

1 ea WYeast 2308 Munich Lager

Schedule:

00:15:00 Dough In - Liquor: 12.0 qt; Strike: 70.0 °F; Target: 70 °F

00:30:00 Acid Rest - Water: 12.0 qt; Temperature: 164.7 °F; Target: 110 °F

01:04:40 Protein - Volume: 7.0 qt; Boil: 20 min; Target: 130.4 °F

02:03:45 Saccarification - Volume: 10.0 qt; Boil: 45 min; Target: 152.7 °F

02:29:05 Mash Out - Volume: 10.0 qt; Boil: 1 min; Target: 172.0 °F

1923 Whitbread Revisited

2009-04-04T16:53:00.004-04:00

Friday evening I kegged the 1923 Whitbread mild that I brewed in March. The final gravity was about 1.012, a few points higher then I expected it to be. That still brings it in around 4.5% ABV which is fairly robust for a mild -- right in line with what the historical beer was.

It's freaking delicious. I think it might need a little more time to age out, but the best thing about a 10 gallon batch is, I've got plenty of beer so by the time the first keg gets so delicious you know it's just about to kick.. the second keg will still be there!

fun with Beer Advocate

2009-04-04T08:49:00.001-04:00

Seriously, check this out....

http://beeradvocate.com/forum/read/1943683

1923 Whitbread brew day

2009-03-07T16:32:00.001-05:00

I was inspired by Ron Pattinson to try my hand at a 1923 whitbread mild. I had to do some substitutions on the hops, and I couldn't get mild malt so I substituted in a lesser amount of biscuit malt. Lastly, the #3 invert sugar no longer exists, so I cobbled together 1/2 a pound of molasses with 1/2 a pound of lyle's golden syrup. Should have the same effect.

This was also my first brew with the sparge assembly I built out of PVC. I will never use a rotating sparge arm ever again; this worked so much better and more smoothly. I was getting 68% efficiency from my mashes; I got more like 80% out of this system so my original gravity is a lot higher then it's supposed to be for this beer.

I did my best to follow the original mash schedule. For Ron Pattinson's original scholarship, see his blog, Shut Up About Barclay Perkins.

Here's the recipe. Pictures are on facebook.

Witbread 1923

Size: 11.0 gal

Efficiency: 81.0%

Attenuation: 80%

Original Gravity: 1.046

Anticipated Terminal Gravity: 1.009

Color: 11.7

Alcohol: 4.81%

Bitterness: 20.83 IBU

Ingredients:

13.50 lbs English 2-row Pale

3 lbs Biscuit Malt

.5 lbs Invert Sugar

.5 lbs Molasses

.3 oz Whitbread Golding (WGV) (5%) - added during boil, boiled 90 min

.3 oz East Kent Goldings (5.0%) - added during boil, boiled 90 min

.3 oz Brambling Cross (5%) - added during boil, boiled 90 min

.3 oz Whitbread Golding (WGV) (5%) - added during boil, boiled 60 min

.3 oz East Kent Goldings (5.0%) - added during boil, boiled 60 min

.3 oz Brambling Cross (5%) - added during boil, boiled 60 min

.3 oz Whitbread Golding (WGV) (5%) - added during boil, boiled 30 min

.3 oz East Kent Goldings (5.0%) - added during boil, boiled 30 min

.3 oz Brambling Cross (5%) - added during boil, boiled 30 min

1 tsp Irish Moss - added during boil, boiled 15 min

2 ea Fermentis S-04 Safale S-04

Schedule:

00:30:00 Mash In - Liquor: 6.0 gal; Strike: 150.0 °F; Target: 140.1 °F

02:15:00 Infuse - Water: 0.6 gal; Temperature: 160 °F; Target: 141.7 °F

02:33:06 Mash Out via thin decoction - Volume: 12.39 qt; Boil: 5.0 min; Target: 168 °F

02:33:06 transfer to lauter - Volume: 8.2 gal; Final: 168.0 °F

Sparge @ 168 until gravity is just under 1.010