SumoCitrus V IPA

Grains:
20 lbs Pale (77%)
3lbs 2 Row (11.5%)
3lbs Caramel Malt (30L) (11.5%)

Hops:
2 oz Centennial Leaf 11% AA (60 minutes)
2 oz Centennial Leaf 11% AA (50 minutes)
4 oz Cascade Leaf 7.7% AA (45 minutes)
1 oz Centennial Leaf 11% AA (45 minutes)
1 oz Cascade Leaf 7.7% AA (10 minutes)
1 oz Centennial Leaf 11% AA (5 minutes)
1 oz Cascade Leaf 7.7% AA (0 minutes)
2 oz Cascade Leaf – one fermenter (Dry Hop 5 days)

Yeast: Wyeast American Ale yeast 1056 – two smack packs

Misc:
1 tab Whirlfloc (10 Minutes)
1 tsp Yeast Nutrient (10 Minutes)

Fermentation Temperature: 68 F

Notes:
Estimated brewhouse efficiency at 72% – ended up more like 85%. 90 Minute Boil. 90 Minute Mash. 10 gallons split and fermented in one 16 gallon SS Brewtech Stainless Steel Conical.

Original Gravity: 1.080
Gravity at Rack: 1.024
Final Gravity: 10.20
ABV: 7.9%
IBUS (est): 126

Brewed: April 3, 2015
Racked: April 15, 2015
Kegged: April 20, 2015

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TCB Everyday IPA

Recipe by: Taft Canyon Brewers
10 Gallon Batch

Grains:
22 lbs Pale Malt (2 Row)
1.5 lbs Acidulated Malt 10L
1lb Biscuit Malt
1lb Vienna Malt
.5lbs Honey Malt

Hops:
2 oz Nugget Whole Leaf 13%AA (60 minutes)
2 oz Nugget Whole Leaf 13%AA (10 minutes)
2 oz Centennial Whole Leaf 9.5%AA (15 minutes)
2 oz East Kent Goldings (EKG) Mt. 6.3%AA (5 minutes)
2 oz Citra Whole Leaf (Dry Hop) – to base beer (3 days in fermenter)
1 Tsp Hop Tech Cascade hop oil  – to batch with Clarity Ferm

Yeast: Equinox Brewing Company American Ale Yeast (fresh)

Misc:
Did not add Whirfloc, instead split the batch into two 5-gallon batches and added Clarity Ferm (White Labs) to 1.2 to see what happens.

Mash Steps:

 151 degrees for 60 minutes

90 Minute Boil

Fermentation Temperature: 68 degrees

Original Gravity: 1.062 (I missed my target of 1.068)
IBUs: 66
Final Gravity:1.012
Final ABV: 6.6%

Notes: Nugget hops were acquired by a friend from New Belgium Brewing Company – AA% is based on default in BeerSmith. Grain bill in recipe is identical to the CBB HopRocket IPA recipe from Craft Beer & Brewing Magazine’s Spring 2014 issue. I mixed up the hops and did not use a hop rocket for this batch. Primary fermentation took forever on this (8 days). Neither version of the beer was clear going into the secondary fermenters.

Brewed: February 26, 2015
Racked: March 23, 2015 (Dry-hopped)
Kegged: April 2, 2015

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TCB Baltic Porter

Recipe by: Taft Canyon Brewers
10 Gallon Batch

Grains:
10 lbs Pale Malt (2 Row)
6 lbs Munich 10L
6lbs Vienna Malt
2lbs Caramel/Crystal 80L
2 lbs Munich 20L
1lb Chocolate Malt (450SRM)
.5lbs Black Patent Malt (500 SRM)

Hops:
3 oz Perle Whoel Leaf 5.7%AA (60 minutes)
1 oz Mt. Hood 6.5%AA (15 minutes)
1 oz Mt. Hood 6.5%AA (5 minutes)

Yeast: German Lager Yeast (White Labs #WLP830)

Misc:
2 tabs Whirlfloc (15 Minutes)

Mash Steps:

 151 degrees for 60 minutes

90 Minute Boil

Fermentation Temperature: 55 F in Keezer

Original Gravity: 1.052 (I missed my target of 1.070)
IBUs: 33
Gravity at Rack: 1.018
Final Gravity: 1.010
Final ABV: 5.5%

Notes: Grain volume adjusted for Brew House Efficiency of 72%. Did not achieve my target efficiency due to issues with the RIMS tube and pump, which caused the mash temp to dip too low for too long, I believe. Beer tasted great, however, and fared well as the style of the month for Liquid Poets Society December meeting. Made two kegs and bottled some with the beer gun after force carbonation.

Brewed: October 19, 2014
Racked: October 26, 2014
Kegged: November 30, 2014

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TCB Dark Heart Russian Imperial Stout (1/2 with cacao nibs and bourbon oak)

Recipe by: Taft Canyon Brewers
10 Gallon Batch

Grains:
19 lbs Pale Malt (2 Row)
3.25 lbs Flaked Oats
2lbs Caramel/Crystal 30L
2lbs Caramel/Crystal 80L
1.25lbs Chocolate Malt (350SRM)
1.25lbs Vienna Malt
.5lbs Black Patent Malt (500 SRM)
1lb Rice Hulls
2lbs Brown Sugar (10 minutes)
2lbs Black Strap Molasses (10 minutes)

Hops:
3.5 oz Columbus Whole Leaf 17.4%AA (60 minutes)

Yeast: TCB House American Ale yeast (third use, originally from Equinox brewing company fermenter). Would have used White Labs Dry English Ale yeast (#WLP007) if house yeast wasn’t viable.

Misc:
2 tabs Whirlfloc (15 Minutes)

Mash Steps:

 151 degrees for 60 minutes

120 Minute Boil

Fermentation Temperature: 70 F (too high)

Original Gravity: 1.100
IBUs: 82.5
Final Gravity: 1.009
Final ABV: 12.1%

Notes: Fermented at too high a temperature and ended up getting way more dark fruit notes than we wanted. But it’s still pretty good. Needs 9-12 months int he bottle to cool down a little, I think.. The version with the cacao nibs and bourbon oak (I soaked a 3 inch spiral in Jim Beam for two days and let is sit in the secondary with 1oz of cacao nibs for a week) has nice depth and should age nicely. This recipe was strongly based on the Anastasia’s Dark Heart RIS recipe by Cy Bevenger that appeared in Craft Beer & Brewing magazine in 2014.

Brewed: September 1, 2014
Racked: September  14, 2014
Base version bottled (bottle conditioned): November 14, 2014
Cacao Nib & Bourbon version kegged: 3/3/2015

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Things are really starting to go sour.

Barrel Aged Flanders Red Sour Ale Bottles

We nerded out on this one and made cheesy labels.

Last December, we had the privilege of joining a handful of fellow hombrewers in filling a Leopold Brothers Blackberry Whiskey Barrel with Flanders Red Ale. This wasn’t just any normal barrel, though. This beautiful barrel was previously use for creating New Belgium Brewing Company‘s award-winning sour beers (La Folie, Le Terroir, e.g.). Loaded with all-star bacteria, the barrel still resides at New Belgium, watched over lovingly by Lauren Salazar and her team of experienced sour-makers. Two weeks ago we pulled the beer out of the barrel and this weekend we finally tasted and bottled it. I’m not going to lie – it’s damn good.

Flanders Red Ale goes into the barrel at New Belgium

Filling the barrel in New Belgium’s Foeder Forest, December 2013

This was only our second sour beer attempt (we have two more fermenting  – one on cherries, and a dark sour wheat) and the entire process is still a little new for us.  For me, one of the craziest things about souring beer is that you intentionally infect them. I supposed it’s a little like cheese, but somehow it feels weirder. Anyway, this is how the top of our beer looked in the carboy before we bottled:

Pellicle formation on a Flanders Red Sour Ale

A beautiful pellicle on the top of the ale.

 

I know a handful of homebrewers who do not take part in their local homebrew clubs and, honestly, I just don’t understand it. The staggering amount I have learned from my fellow brewers, the opportunities the club presents (like the one at New Belgium), and the friends I’ve made by regularly attending meetings, brew days, competitions and events make it one of the most valuable memberships I’ve ever had. Thank you, Liquid Poets Society!

We’re looking forward to cracking on these bottles open every couple of months to see how they age – and we’re already scheming on how we can make more.

Cheers,

Steve

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SumoCitrus III

Grains:
20 lbs Maris Otter (77%)
3lbs 2 Row (11.5%)
3lbs Caramel Malt (30L) (11.5%)

Hops:
2 oz Centennial Leaf 11% AA (60 minutes)
2 oz Centennial Leaf 11% AA (50 minutes)
4 oz Cascade Leaf 7.7% AA (45 minutes)
1 oz Centennial Leaf 11% AA (45 minutes)
1 oz Cascade Leaf 7.7% AA (10 minutes)
1 oz Centennial Leaf 11% AA (5 minutes)
1 oz Cascade Leaf 7.7% AA (0 minutes)
2 oz Simcoe Leaf – one fermenter (Dry Hop 5 days)
2 oz Citra Leaf – one fermenter (Dry Hop 5 days)

Yeast: Equinox Brewing American Ale Yeast (1L)

Misc:
2 tab Whirlfloc (15 Minutes)
1 tsp Yeast Nutrient (10 Minutes)

Mash Steps:

Strike – 36.5 Quarts at 165 degrees for 60 minutes
Fly Sparge at 168 degrees

Fermentation Temperature: 70 F

Notes:
Brewhouse efficiency at 72%. 90 Minute Boil. 10 gallons split and fermented in two 7.5 gallon SS Brewtech Stainless Steel Conicals.

Original Gravity: 1.062
Gravity at Rack (5 days in primary) – 1.010
Final Gravity: 1.010
ABV: 6.8%
IBUS (est): 135

Brewed: May 3, 2014
Brewed: July 23, 2014

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Imperial Brown Ale

Grains:

12 lbs Pale Malt
2 lbs Aromatic Malt
0.5 lbs Crystal Malt (20 SRM)
0.5 lbs Crystal Malt (80 SRM)
0.5 lbs Crystal Malt (120 SRM)
0.13 lbs Roasted Barley (600 SRM)

Hops:
1 oz Northern Brewer Whole Leaf 12.4%AA (60 minutes)
1 oz Northern Brewer Whole Leaf 12.4%AA (20 minutes)

Yeast: English Special Bitter (Wyeast 1768)

Misc:
1 tab Whirlfloc (15 Minutes)
0.5 tsp Yeast Nutrient (10 Minutes)

Mash Steps:

Strike – 154 degrees for 60 minutes (19.54 quarts)
Batch sparge at 170 degrees (12.50 quarts)

Fermentation Temperature: 66 F

Notes:
OG is light. Was shooting for 1.072. Wort tastes good, though. Not sure this will end up being an Imperial. We’ll see.

Original Gravity: 1.062
Final Gravity: 1.12
ABV: 6.6%

Brewed: December 14, 2013

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Belgian Pale Ale

Recipe by: Taft Canyon Brewers

Grains:
4.5 lbs Pale Ale
3.25 lbs Light Munich
1 lb Aromatic Malt
0.5 lbs Caramunich III

Hops:
0.5 oz Sterling Pellets 7.9%AA (60 minutes)
0.25 oz Sterling Pellets 7.9%AA (20 minutes)
Aiming for 18.2 IBU

Yeast: Belgium Ale (WLP550)

Misc:
0.5 tab Whirlfloc (15 Minutes)
1 lb Candi Syrup – Golden(10 Minutes)
0.5 tsp Yeast Nutrient (10 Minutes)
1 Star Anise (whole) (5 Minutes)
0.5 oz Coriander Seed (crushed) (5 Minutes)
0.5 oz Sour Orange Peel (dried) (5 Minutes)

Mash Steps:

Strike – 153 degrees for 60 minutes (13.4 quarts)
Mash Out – Boiling with 10 Minute rest (7.94 quarts)
Batch sparge at 170 degrees (12 quarts)

Fermentation Temperature: 66 F

Notes:
Second attempt at a Belgian Pale Ale.  All went well until:

20131123-154720.jpg
On the bright side, I quickly learned how to make a blow-off set up out of some extra keg tubing a 1/2 gallon glass milk bottle.

Original Gravity: 1.048
Potential ABV: 5.6%
IBUs: 18.2
Gravity at Rack: 1.008
Final Gravity: 1.006
Final ABV: 5.8%

Notes: Grain volume adjusted for Brew House Efficiency of 65%.

Brewed: October 20, 2013
Racked: October 26, 2013
Bottled: November 17, 2013

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QUADrophina Grand Cru

Recipe by: Taft Canyon Brewers

Grains:
7 lbs Pale 2 Row Belgium
6.5 lbs Pilsner Belgium
0.5 lbs Special B

Hops:
2.65 oz Hallertaur Whole Leaf 3.3%AA (60 minutes)
1.35 oz Hallertaur Whole Leaf 3.3%AA (10 minutes)
Aiming for 24 IBU

Yeast: Belgium Dark Ale (Wyeast 3822)

Misc:
0.5 tab Whirlfloc (15 Minutes)
2 lbs Candi Syrup – Simplicity (10 Minutes)
1 lb Candi Syrup – D-180 (10 Minutes)
0.5 tsp Yeast Nutrient (10 Minutes)

Mash Steps:

75 minutes at 146 degrees (19 quarts)
Batch sparge at 160 degrees (16 quarts)

Fermentation Temperature: 70 F

Notes:
Before bottling a Belgium, I always re-pitch some yeast into the bottling bucket along with the corn sugar.  I normally use the same type of yeast for fermenting, but this time I tried Lallemand CBC-1 bottling yeast.  This yeast is specifically designed to not add any flavors to your beer – perfect for bottling.  I bottled for 2.6 volumes of carbonation, and the beers came out over carbonated.  I am working on letting off a bit of the carbonation, but I am wondering if this is a cause of the CBC-1.

Original Gravity: 1.076
Potential ABV: 10.5%
IBUs: 23.9
Gravity at Rack: 1.028
Final Gravity: 1.025
Final ABV: 6.7%

Notes: Grain volume adjusted for Brew House Efficiency of 65%.

Brewed: September 7, 2013
Racked: September 15, 2013
Bottled: September 22, 2013

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Hop to Sip – Video from talented CSU students.

Some Colorado State University students recently set out to make a video chronicling the making of a beer from the first hop picked to it rolling off the bottling line at Odell Brewing. They did a great job.

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