Tag Archives: Mash

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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The Saison Also Rises

Recipe by: Taft Canyon Brewers

Specialty Grains:
6 lbs Belgian Pilsner
3 lbs Munich Malt
1 lb White Wheat Malt
1 lb Turbinado

Hops:
1 oz Hallertauer Mittelfrueh -4.6% AA – Pellets (60 minutes)
1.5 oz Saaz- 2.4% AA – Whole Leaf (30 minutes)
2 oz Perle- 5.7% AA – Whole Leaft (5minutes)

Other:
0.75 oz Coriander Seed (5 minutes)
1 Orange Zest
0.25 Grapefruit Zest
0.25 tsp Grains of Paradise

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

Fermentation Temperature: 68 F

Original Gravity: 1.060
Potential ABV: 6.30%
Final Gravity: 1.012
Final ABV: 6.3%
Bitterness: 30 IBU

Mash Steps:
60 minutes at 154 degrees (14 quarts)
Mashout at 212 degrees (7 quarts)
Batch Sparge at 170 degrees (12 quarts of wort)

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

Brew History:
Brewed January 6, 2013 by Keith and Jonathan

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Ulysses Irish Red Ale

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Ulysses Irish Red after Dry Hop

  Recipe by: Taft Canyon Brewers

  Specialty Grains:
8 lbs Maris Otter Pale
2 lbs Honey Malt
1 lb Flaked Maize
0.25 lb Carared
0.25 lb Roasted Barley

  Hops:
   1 oz Willamette -5.9% AA – Whole Leaf (60 minutes)
0.5 oz Willamette – 5.9% AA – Whole Leaf (30 minutes)
0.5 oz Willamette – 5.9% AA – Whole Leaft (10 minutes)
1 oz Kent Goldings – 5.6% AA – Pellets (Dry Hop in 2nd – 7 days)

  Other:
   1 tsp Irish Moss (10 minutes)

Yeast:
Irish Ale (White Labs #WLP004)

  Fermentation Temperature: 75 F

  Original Gravity: 1.054
  Potential ABV: 6.50%
  Final Gravity: 1.016
  Final ABV: 5.00%
  Bitterness: 28 IBU

Mash Steps:
45 minutes at 156 degrees (16 quarts)
Mashout at 200 degrees (6 quarts)
Sparge at 170 degrees (10 quarts of wort)

Notes: Grain volume adjusted for Brew House Efficiency of 60%

Brew History:
Brewed December 23, 2012 by Keith, Steve, and Jim
Racked December 29, 2012
Bottled January 5, 2013

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Jonas Porter w/Cherries

Recipe by: Hops & Berries (Jonas Porter)

Extract:
4 lbs Pale Malt Extract
1 lb Amber Malt Extract

Specialty Grains:
1 lb Crystal Malt 80L
1 lb Brown Malt
0.7 lb Chocolate Malt
0.5 lb Debittered Black Malt
0.5 lb Light Munich Malt
0.5 lb Marris Otter
0.25 lb Chocolate Rye

Hops:
0.75 oz Simcoe (60 minutes)
1.oz Willamette (20 minutes)
0.75 oz Willamette (5 minutes)

Yeast: British Ale (White Labs WLP005)

Original Gravity: 1.058
Potential ABV: 5.40%
Final Gravity: TBD
Final ABV: TBD
Bitterness: 39 IBU

Mash Steps:
60 minutes at 154 degrees

Notes:

Brew History:
Brewed December 23, 2012 by Steve and Michael
Racked and Cherries added December 29, 2012

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Much Ado About Mashing

Round two of all grain brewing…decided to switch recipes and go with an Scottish Ale brew from our friends at Hops and Berries. So with twelve and a half pounds of grains, 1 ounce of hops, and White Labs yeast, we headed on our merry way. This was going to be another two brew session…

When I got to Steve’s house, he was already mashing the grains for a Pale Ale, so I started my mash process. I was excited and nervous about the second attempt at a full mash. Since the anomaly of the low gravity and grainy taste of the Irish Red, I was determined to figure out where I went wrong. I scoured books and websites, reader’s comments and friend’s advice, to figure out how best to extract the sugary sweetness from my grains. Figuring that I didn’t sparge correctly, I spent the morning figuring what my brew efficiency was and adjusting my grains to what I though I could hit, converting liters to ounces and kilos to pounds, ounces to gallons and back again (remember…we’re English majors for a reason…), and measuring out what the liquid loss in my mash tun would be. After a couple hours of this, and a couple Advil, my brain still hurt, but I finally unlocked the elusive secret to how much water to mash and sparge with if I wanted 6 gallons of wort to boil…I know, rocket science right…but Steve never told me there would be math involved (let alone chemistry) when I signed on.20121215-202837.jpg

So now my water is heating and all these numbers are running through my head. When my thermometer read 170 degrees for the mash water, I add the hot water to my grains and take another temp to be sure we are around 156, this time using Steve’s thermometer. 120!?!? Could the grains and MLT have absorbed that much heat! No way… Now begins the mad rush to figure out how much water we need to raise 4 gallons of water and twelve pounds of grain 36 degrees…logic prevailed and we just started adding boiling water and stirring until we hit about 156. Time to let it sit for 45 minutes and see where my temp when wrong. We temped the mash out water for the pale ale which was now boiling, and my thermometer read 240!!!
Crap! $30 dollars worth of grain trashed because of a flipping thermometer! Mystery of the low gravity Irish Red ale solved…they say it is a poor craftsman who blames his tools…looks like we need to add a step to our brewing checklist – calibrate equipment.

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Since we had to add a fair bit of water to reach mashing temp, the first drain yielded the 6 gallons I needed, so we sparged with the wort.

For yeast, we used White Labs Edinburgh Scottish Ale. First time using White Labs and I was pretty impressed.

Chalking the Irish Red up to experience (I still blame the damn thermometer), the Scottish Ale turned out with an original gravity of 1.052, which is what we were aiming for, and an efficiency of about 60%.

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Cheers and Happy Holidays,

Keith

TCB:
Primary Fermentor – Pale Ale
Primary Fermentor – 90/-
Keg conditioning – Hop Titties IPA – Version 2
On Tap – Redbeard Magee Oatmeal Stout

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90/- Scottish Ale

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90/- Scottish Ale racked into a glass carboy

Recipe by: Hops and Berries

Specialty Grains:
12 lbs Golden Promise
0.25 lb Roasted Barley
0.25 lb Chocolate Wheat

Hops:
1 oz Centennial -10% AA – Whole Leaf (30 minutes)

Yeast:
Edinburgh Scottish Ale (White Labs #WLP028)

Fermentation Temperature: 72 F

Original Gravity: 1.053
Potential ABV: 7.00%
Final Gravity: 1.013
Final ABV: 4.1%
Bitterness: 33 IBU

Mash Steps:
60 minutes at 156 degrees (16 quarts)
6 quarts @ 200 degrees to hit 156 degrees (again)
3 quarts @200 degrees to maintain temp
Mashout at 200 degrees (6 quarts)
Sparge at 170 degrees (16 quarts of wort)

Notes: Grain volume adjusted for Brew House Efficiency of 60%

Brew History: Brewed December 9, 2012 by Keith and Steve

Racked December 15, 2012
Bottled December 23, 2012

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A Tun of Fun

We hope everyone had a great Thanksgiving weekend. I know I did…and here’s what I’m thankful for:

A few months ago we started Taft Canyon Brewers over a bottle of bourbon as an experiment to see if two guys who majored in their native tongue could figure out the art and science behind brewing beer. After some successful batches, our thirst for knowledge (and high quality home brew) began to grow. Deeper and deeper research lead us to recipes involving the mysterious MASH. Being the ambitious scholars we are, we studied the various steps involved in mashing grains and after much discussion, decided to skip it…home brewing is supposed to be fun right? Mashing uses terms like “sparge” and “vorlauf”, plus there was math involved!!! So we happily continued on in our mash ignorance and “steeped” our grains. Heck, so far so good.

But the seeds of all-grain brewing had started to germinate. So after many hours of ignoring my family to scour the internet for information around all-grain brewing and mashing, I decided to make the investment in a 10 gallon mash tun. Now, I could have just ordered one from the Internet and spent the Thanksgiving weekend with my family…but where’s the fun in that???
So after multiple trips to the hardware store (apparently not all 5/8″ stainless steel washers are created equal…), I am now the proud owner of a 10 gallon cooler converted to a Mash/Lauter Tun. Now it was time to try our hand at an all-grain recipe. The first lucky contestant for our Mash Tun – Taft Canyon’s own St. Brigid Red Ale – 11.5 ponds of grains and 2 ounces of hops…this is going to be interesting.

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Home Depot Special – 10 gallon garage Mash Tun

For the mash, I pored 16 quarts of 170°f water into the tun, and then added the grains. a quick stir to get the grain wet, then covered and let rest for 60 minutes. Target mash temp was 154° and I figured the tun and grains would absorb about 15°…Of course I forgot to preheat the tun…Temp after 60 min was about 150° so I was not too far off. I then drained the wort into my brew pot and attempted a batch sparge with 20 quarts at 165°f. I poured the 20 quarts over the grains, gently stired, covered, and let the grains settle for about 10 minutes, and then drained into my pot. This made a lot of wort…too much for my pot, so I used about 6.5 gallons and put 1 gallon back into the tun.

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11.5 pounds of grain in the tun after the mash…smelled like a brewery

After bringing the really full pot of wort to a boil, I added 1 oz of hop pellets…and had the first boil over of the night. The pot was just too full. I took the heat down to a low boil for another 50 minutes, and then added the final oz of hops and Irish Moss. After a full 60 minute boil, it was time for the handy dandy wort chiller to do its work.

All said and done, the original gravity was a bit lower than I was hoping for – target was 1.064 and it came out at 1.030. So, here are my thoughts:
1- I didn’t stir the grains enough at the start if the sparge. I did a fairly gentle stir, but didn’t make sure all the grains were stored up from the bottom to release the sugars

2- I might have drained both mash and sparge too fast. I pretty much opened the valve full blast.

3- Too much wort in the pot. I was never able to get to a good rapid boil, so the wort never really concentrated.

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St Brigid Red Ale Original Gravity

I hope this red turns out, but I am already looking forward to trying this recipe again soon…with a couple modifications of course…

While I was wrestling with this red, Steve was brewing the next incarnation of the soon to be world famous Taft Canyon Hop Titties IPA.

Cheers,
Keith

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St. Brigid Red Ale

Recipe by: Taft Canyon Brewers

Specialty Grains:
9 lbs America Pale 2-Row Malt
1 lb American Caramel/Crystal Malt 60L
1 lb Flaked Maize
0.25 lb German CaraRed
0.25 lb American Roasted Barley

Hops:
1oz Fuggles Pellet (60 minutes)
1 oz Fuggles Pellet (10 minutes)

Yeast:
Irish Ale (Wyeast #1084)

Misc: 1 tsp Irish Moss (10 minutes)

Fermentation Temperature: 70 F

Original Gravity: 1.030
Potential ABV: 4.00%
Final Gravity: TBD
Final ABV: TBD

Mash Steps:
60 minutes at 154 degrees (16 quarts)
Sparge at 165 degrees (20 quarts)

Notes:

Brew History: Brewed November 25, 2012 by Keith and Steve

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