Author Archives: keithapatt

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:

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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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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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Okilly-dokilly

OK – so here’s the deal – I am looking to finally brew a sour.  This is my wife’s favorite style of beer, and she’s been after me ever since the start of TCB to brew one for here.  So after many hours or research on line, reading books, and listening to podcast, I have finally decided to stop procrastinating and actually start looking into how to make a sour beer.  The style of choice – Flanders Red.  I’m using a base of Munich and Pale, with a little Caramunich, Aromatic, and a touch of Special B thrown in.  Hops are gonna be Saaz and Fuggles to about 20 IBUs.  I may back that down to 15-18.  I’ve got a Belgian Ale yeast (WLP575) that I was going to use for a my last Dubbel, but opted to hold onto it for this Flanders.  Mash will be pretty straight forward ~ 148° F for 75 minutes, mash out and batch sparge.   Then into the primary for a week…and then the fun begins…

For bugs, I haven’t fully decided.  I’ve seen three different types of brett, plus pedio and lacto.  I’ve also heard of just adding a commercial sour beer or two and let those bugs do the work.  Any recommendations?

Also, looking to add some oak and cherries if I can find them.  Should be a fun experiment, even though it will be a few months before we know if it worked.

Be good and brew adventurous.

Keith

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In Bruges Dubbel

Recipe by: Taft Canyon Brewers

Grains:
5.25 lbs Belgian Pale Malt
5 lbs Belgian Pilsner
1 lbs Caramunich Malt
0.5 lbs Special B Malt

Hops:
1.5 oz Hallertaure Whole Leaf 3.3%AA (60 minutes)
1 oz Hallertaure Whole Leaf 3.3%AA (20 Minutes)

Yeast: Trappist (WLP500)

Misc:
0.5 tab Whirlfloc (15 Minutes)
1 lb Candi Syrup D-45 (10 Minutes)
0.25 tsp Yeast Nutrient

Mash Steps:

75 minutes at 146 degrees (16 quarts)
Batch sparge at 160 degrees (17 quarts)

Fermentation Temperature: 64 F

Notes:

Original Gravity: 1.052
Potential ABV: 7.00%
IBUs: 19.6
Gravity at Rack:
1.010
Final Gravity: 1.008
Final ABV: 6.00%

Notes: Grain volume adjusted for Brew House Efficiency of 70%.

Brewed: May 19, 2013
Racked: May 25, 2013
Bottled: June 2, 2013

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Ned’s Flanders Red Ale

Recipe by: Taft Canyon Brewers

Grains:
4.5 lbs Munich Malt
4 lbs Pale Ale
0.75 lbs Caramunich Malt
0.5 lbs Aromatic Malt
0.5 lbs Flaked Maize
0.5 lbs Pale Wheat
0.25 lbs Special B Malt

Hops:
1.0 oz Hallertauer Mittelfrueh Leaf 3.3%AA (60 Minutes)
0.5 oz Saaz Pellet 3.2%AA (20 Minutes)
.05 oz Saaz Leaf 2.4%AA (20 Minutes)

Yeast: Belgian (WLP575)

Misc:
0.25 tsp Yeast Nutrient
Flemish Ale Blend (WLP#665) in Secondary
Oak in Secondary (blend of American and French)
Mash Steps:
75 minutes at 152 degrees (15.25 quarts)
Mash out @ boiling (8.8 quarts)
Batch sparge at 160 degrees (10 quarts)

Fermentation Temperature: 68 F

Notes:
Made a couple changes since the last post.  Main one – added wheat and maize to the grain bill.  Not sure how I missed this on the first round. Wasn’t if using wheat or corn would be best.  Corn is more traditional, but wheat sounds like it works better with White Labs’ bugs.  So, at the sound advice of Hops and Berries, I just split the amount among both of them.  Mash temp was a little higher than I wanted, but it may add a little sweetness that I was missing.  Now, a week in the primary, and then into the secondary with a blend of American and French oak and a blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus.  For the oak, I am going to make a tea, and then only add the chips.

Original Gravity: 1.049
Potential ABV: 5.80%
IBUs: 15.8
Gravity at Rack: TBD
Final Gravity: TBD
Final ABV: TBD

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

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Yellow Diamond Belgian Pale Ale

Recipe by: Randy Mosher / Taft Canyon Brewers

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Belgian Pale Ale in the primary

Specialty Grains:
4 lbs Belgium Pale Ale
3 lb Belgium Munich
1 lb Aromatic Malt
6 oz Caramunich Malt
1 lb 8 oz Turbinado Sugar

Hops:
0.65 oz Northern Brewer – 9.4% AA – Pellets (90 minutes)
0.44 oz Saaz – 3.2% AA – Pellets (90 minutes)
0.65 oz Saaz – 3.2% AA – Pellets (15 minutes)
Other:
0.5 tab Whirlfloc (5 minutes)
1 oz Dried Sour Orange Zest
0.5 oz Coriander Seed

Yeast:
Belgian Ale (White Labs #WLP550)
1.5 liter starter

Fermentation Temperature: 64 F

Original Gravity: 1.050
Potential ABV: 6.8%
Final Gravity: 1.010
Final ABV: 5.5%
Bitterness: 30 IBU

Mash Steps:
60 minutes at 152 degrees (12 quarts)
Mashout at 209 degrees (7 quarts)
Batch Sparge at 170 degrees (13 quarts)

Notes: Grain volume adjusted for Brew House Efficiency of 70%.
Brew History:I found this recipe in Mosher’s ‘Radical Brewing’ and figured I had to give it a try. Due to work travel, I was not able to rack this beer like we usually do, so it spent two weeks in the primary. Even after two weeks, there was still a far bit of yeast (kraeusen) at the top. I am figuring the yeast stalled, and might have started again…Not sure. Anyway, the gravity was down to about 1.010, so I figured I would bottle anyway and see what happens. Time will tell…one month bottle conditioning to be exact.

Brewed: April 29, 2013
Bottled: May 11, 2013

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Belgian Pale Ale Final Gravity – Ready to bottle

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Thick Ass Stout

Recipe by: Taft Canyon Brewers

Specialty Grains:
5 lbs 8 oz Maris Otter
2 lb Flaked Barley
1 lb Black Barley
6 oz Acidulated Malt

Hops:
1.35 oz Challenger – 8.2% AA – Pellets (60 minutes)
Other:
0.5 tsp Irish Moss (10 minutes)

Yeast:
 Irish Ale (Wyeast Labs #1084)

Fermentation Temperature: 71 F

Original Gravity: 1.038
Potential ABV: 3.9%
Final Gravity: 1.012
Final ABV: 3.5%
Bitterness: 37.5 IBU

Mash Steps:
60 minutes at 159 degrees (16.5 quarts)
Mashout at 209 degrees (6.2 quarts)
Batch Sparge at 170 degrees (13 quarts)

Notes: Grain volume adjusted for Brew House Efficiency of 70%.
I decided to add a bit of Acidulated (Sour) Malt to give this Irish Stout a little bit of a different taste.  I have read a number of times that Guinness infuses its stout with sour beer.  Let’s see what Sour Malt can do to deepen the flavor profile.   Went with Challenger hops which were made famous by Bass – very English of me…

Final Notes:  So we kegged this several weeks ago, and are just about to finally kill the keg.  This stout came out about as I wanted it.  It was a little light, but the overall flavor was right on.  Crisp and dry with a creamy head and some hints of chocolate and coffee.  The sour malt was subtle, but I would certainly use it again.  This will be a beer that stays in the rotation for a while.

Brew History:

Brewed: March 30, 2013
Racked: April 7, 2013
Kegged: April 14, 2013

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Simple Saison

Recipe by: Taft Canyon Brewers

Specialty Grains:
11 lbs Belgian Pilsner
1 lb Flaked Oats

Hops:
0.5 oz Organic Magnum -16.4% AA – Whole Leaf (60 minutes)
0.5 oz Organic Magnum -16.4% AA – Whole Leaf (20 minutes)

Other:
1/2 Whirlfloc Tablet (10 minutes)
0.5 tsp Yeast Nutrient

Yeast:
Belgian Saison I Ale (White Labs #WLP565)

Fermentation Temperature: 68 F

Original Gravity: 1.051
Potential ABV: 4.2%
Final Gravity: 1.007
Final ABV: 5.8%
Bitterness: 36 IBU

Mash Steps:
75 minutes at 148 degrees (16.5 quarts)
Mashout at 209 degrees (9.6 quarts)
Batch Sparge at 170 degrees (5 quarts)

Notes: Grain volume adjusted for Brew House Efficiency of 70%.
Second time brewing a “SMaSH”y beer.  First time using Whirlfloc and Yeast Nutrient. Whirlfloc did some funky things with the look of the wort…Very, very clear, with some major separation of wort and protein in the fermenter. Saison I yeast is notorious for petering out after a few days and not fully fermenting. Hopefully the Yeast Nutrient will help with this. Starting with a lower fermentation temp – 67 F – and letting it rise naturally to 70+. About a week in the fermenter and there is still some activity. We’ll see how this turns out.

Brew History:

Brewed: February 17, 2013
Racked: March 2, 2013
Bottled: March 10, 2013

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