Monthly Archives: August 2013

Blitzkrieg Alt

Recipe by: Taft Canyon Brewers; inspired by Hops & Berries

Grains:
7.15 lbs Munich Light Malt
6 lbs Vienna
0.6 lbs Caramunich I
0.6 lbs Caramunich III

Hops:
1.5 oz Select Spalt Pellet 4.3%AA (60 minutes)
1.5 oz Select Spalt Pellet 4.3%AA (15 minutes)
1 oz Select Spalt Pellet 4.3%AA (0 minutes)

Yeast: Dusseldorf Ale (WLP036) x3

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

Mash Steps:

60 minutes at 152 degrees (19.5 quarts)
Mash out @ boiling (10 quarts)
Batch sparge at 170 degrees (5 quarts)

Fermentation Temperature: 68 F

Notes:
Found a small window of opportunity to brew the other night…no time for a starter so I went with 3, yes 3 vials of White Labs yeast for this Imperial Alt.  I am hitting temps on the dough in, but I am still seeing efficiency suffering.  I am using slow drains, mashing out, and batch sparging with 10 minutes rests.  My mash tun has a stainless steel braided manifold (the outer from flexible plumbing for sinks).  Can a false bottom offer that much more efficiency?  Do I need to bite the bullet and figure out fly sparging?  Or am I just doing something wrong??

Original Gravity: 1.058
Potential ABV: 6.40%
IBUs: 29.0
Gravity at Rack: TBD
Final Gravity: TBD
Final ABV: TBD

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

Brewed: August 27, 2013
Racked:
Bottled:

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Ulyssess Irish Red (2.0)

Recipe by: Taft Canyon Brewers

Grains:
9 lbs Maris Otter Pale Malt
1.75 lbs Carared
1 lb Flaked Corn
0.35 lbs Roasted Barley

Hops:
1 oz East Kent Goldings Whole Leaf 6.3%AA (60 minutes)
0.35 oz East Kent Goldings Whole Leaf 6.3%AA (30 minutes)
0.5 oz East Kent Goldings Whole Leaf 6.3%AA (10 minutes)

Yeast: Irish Ale (WLP004)

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

Mash Steps:

60 minutes at 150 degrees (16.6 quarts)
Mash out @ boiling (8.5 quarts)
Batch sparge at 170 degrees (8 quarts)

Fermentation Temperature: 68 F

Notes:
Giving the Irish Red another go, this time with an expanded grain bill.  Mash efficiency seemed pretty good.  Wish I could repeat it with all my mashes.  I guess it has a bit to do with the grain bill.  Need to pay more attention to grain selection in the future.

Original Gravity: 1.062
Potential ABV: 5.90%
IBUs: 27.0
Gravity at Rack: 1.012
Final Gravity: 1.012
Final ABV: 6.60%

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

Brewed: July 14, 2013
Racked: July 21, 2013
Bottled: August 11, 2013

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End of Summer Pale Ale

Grains:

2 lbs Pale 2-Row
2 lbs Crystal Malt (60L)
1 lbs Flaked Barley

Extract:
6lbs Pale Liquid Malt Extract (60 minutes)

Hops:
1 oz Simco (whole lead) 14.1% (60 Minutes)
1 oz Cascade Whole Pellets 6.8%AA (15 minutes)
1 oz Goldings (UK) Pellets 7.2%AA (15 Minutes)
1 oz Goldings (UK) Pellets 7.2%AA (5 Minutes)
1 oz Cascade Pellets 7.5% AA (5 minutes)

Yeast: American Ale Yeast (Wyeast 1056) – 2 packets (no starter)

Misc:
1 Whirfloc Tablet (15 minutes)

Mash Steps:

60 minutes at 154 degrees (16 quarts)
Sparge at 170 degrees (8 quarts)

Fermentation Temperature: 64 F

Notes:
This was the first time I used hop pellets in ages. Filtration took forever. There was a ton of wort I could not get through the filter and ended up having to put in almost an entire gallon of water and the end to bring back of to five gallons, dropping the OG from 1.070 to 1.054. This recipe is a slight modification (more grains, more hops) of the Shannon’s Pale Ale recipe from Hops and Berries.

Brewed 8/25/2013
Original Gravity: 1.054
Gravity at Rack: 1.010
Final Gravity: 1.009
ABV: 5.9%
IBUs: 51

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Filed under Beer Recipes, Making Beer, Pale Ale