I've been considering what kind of beer I should break in the cooler mash tun with (see Denny Conn's Cheap 'n' Easy Batch Sparge Brewing below) and I've finally decided on a weizen. The nut brown ale will have to wait. Spring is here, summer is on the way, and Ellen loves her weizens.
I kept the recipe simple. I plan on fermenting 10 gallons in the conical at 62 and 5 gallons in the fermentation chiller at 67. Hopefully Ellen likes one of the batches. She wasn't terribly fond of the last weizen I made back in April 2008.
Given the boil size of 21 gallons, I have a feeling that I'll be boiling on the sculpture, on my extra propane burner and probably on the stove top for the first 30 minutes.
Recipe Specifications
--------------------------
Batch Size: 15.00 gal
Boil Size: 21.04 gal
Estimated OG: 1.049 SG
Estimated Color: 3.9 SRM
Estimated IBU: 15.4 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
15.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 50.00 %
15.00 lb Wheat Malt, Ger (2.0 SRM) Grain 50.00 %
3.00 oz Hallertauer [4.00 %] (60 min) Hops 15.4 IBU
3.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs Hefeweizen Ale (White Labs #WLP300) [StartYeast-Wheat
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 30.00 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 37.50 qt of water at 167.3 F 152.0 F
Wait...do I need a protein rest for the wheat? Guess it depends on how well modified it is. If the rest is a necessity, I may have to go with the nut brown ale instead and save the weizen for the sculpture where it's easier to step mash. Wonder if rice hulls would be helpful for the runoff as well...
Friday, March 27, 2009
Tuesday, March 24, 2009
Miscellaneous Updates
The Cream Ale, brewed on March 14th, seems to almost be done fermenting. Bubbles in the airlock are very infrequent. Gravity reading showed 1.011. At this stage, it tastes quite different from the batch I was hoping to duplicate. It's slightly sweeter, with a touch of sulfer (will fade) and less hop bite at this point. It will hopefully turn out to be a great lawnmower beer in the next few weeks.
The bock has been lagering now for almost five weeks. Tapped it last night. Not quite at the appropriate carbonation level yet but the taste is pretty good. Really malty and smooth. Ellen enjoyed it so much that for the first time she said about a beer "I could drink this flat no problem." Good enough for me. I hadn't initially planned to, but I will be entering this into the national competition as well as the Longshot. I consider this to be the first successful lager that I've ever brewed.
Being busy at work these days has led me to ponder ideas on procrastination. I've settled on Denny Conn's Cheap 'n' Easy Batch Sparge Brewing to help me avoid what I'm supposed to be doing in the office. I figure that his batch sparge brewing has some nice advantages including being cheap (equipment cost minimal), taking less time than my current all grain brewing method, using less water (mandatory rationing coming this summer), getting better efficiency from the grains, and being much more of a mobile brewing method. I can't really fit a brewing sculpture into my teeny car to attend brew-ins... I'll be looking to pick up all parts in the next week or so and will have to give batch sparging a test run shortly after April 15th.
Cheers.
The bock has been lagering now for almost five weeks. Tapped it last night. Not quite at the appropriate carbonation level yet but the taste is pretty good. Really malty and smooth. Ellen enjoyed it so much that for the first time she said about a beer "I could drink this flat no problem." Good enough for me. I hadn't initially planned to, but I will be entering this into the national competition as well as the Longshot. I consider this to be the first successful lager that I've ever brewed.
Being busy at work these days has led me to ponder ideas on procrastination. I've settled on Denny Conn's Cheap 'n' Easy Batch Sparge Brewing to help me avoid what I'm supposed to be doing in the office. I figure that his batch sparge brewing has some nice advantages including being cheap (equipment cost minimal), taking less time than my current all grain brewing method, using less water (mandatory rationing coming this summer), getting better efficiency from the grains, and being much more of a mobile brewing method. I can't really fit a brewing sculpture into my teeny car to attend brew-ins... I'll be looking to pick up all parts in the next week or so and will have to give batch sparging a test run shortly after April 15th.
Cheers.
Thursday, March 12, 2009
Now On Tap...
Hopprehension Imperial IPA. Pretty good. Disappointed in the (lack of) aroma, but I think it's to be expected when rushing a beer for competition purposes. I was hoping for much more in your face. LN tells me my nose is off but I'm not so sure...
Also recently on tap, and soon to make a reappearance, a sticke altbier blend. The ratio (for my taste) seems to be about 2/3rds dry to 1/3 sweet. The nice thing about having a keg of the sweet and a keg of the dry on tap at the same time is that it allows each person to customize the blend to their liking. I'm tempted to enter a blend into some upcoming competitions as well for constructive feedback.
Also recently on tap, and soon to make a reappearance, a sticke altbier blend. The ratio (for my taste) seems to be about 2/3rds dry to 1/3 sweet. The nice thing about having a keg of the sweet and a keg of the dry on tap at the same time is that it allows each person to customize the blend to their liking. I'm tempted to enter a blend into some upcoming competitions as well for constructive feedback.
Friday, March 6, 2009
American Barleywine
Given that spare time is a luxury I no longer have, I made a quicky extract batch of barleywine on February 15th. Two ounces of Warrior were used for bittering. Four ounces of Cascade were added in the last twenty minutes and two ounces of Amarillo were added at flameout. I've been having good success lately with my pseudo-"hop burst" technique providing strong hop flavor. The boil was 2.5 hours long. OG on the (just shy of) 5 gallon batch was 1.133. 94 IBUs.
On 03/01/09, the yeast I used for primary fermentation (US-05) were absolutely pooped out. Gravity reading at the time was 1.040. So out came the champage yeast. I dissolved half a pound of brown sugar into a cup and a half of water, added yeast nutrient and pitched that and the champagne yeast into the primary fermenter. Last night (03/05/09), now that bubbling has again slowed, I took another gravity reading. 1.035. I'm hoping with more time that another couple of points will drop off. I'll rouse the yeast daily and keep at 68 degrees for another week or two. Probably should have added the champagne yeast earlier but didn't know if it would be necessary...
Right now the barleywine is 13% ABV and wonderfully hoppy. There's no harshness as I kept the ambient temps at 61-63 (fermentation temps 64-65) throughout the majority of primary. The hops will most certainly fade with aging and I expect it to turn out pretty decent in the end. Waiting will be the hardest part.
But at least I'll have time to come up with a clever name. Which as everyone knows is the most important thing...
Oh, and sorry to crowbar this in, but my cream ale received a high score of 43 from one judge in the 2009 QUAFF AFC. It's the highest score any beer I've brewed has ever received. The other judge gave it a 40 for an average score of 41.5 (the highest score any beer received in the category).
On 03/01/09, the yeast I used for primary fermentation (US-05) were absolutely pooped out. Gravity reading at the time was 1.040. So out came the champage yeast. I dissolved half a pound of brown sugar into a cup and a half of water, added yeast nutrient and pitched that and the champagne yeast into the primary fermenter. Last night (03/05/09), now that bubbling has again slowed, I took another gravity reading. 1.035. I'm hoping with more time that another couple of points will drop off. I'll rouse the yeast daily and keep at 68 degrees for another week or two. Probably should have added the champagne yeast earlier but didn't know if it would be necessary...
Right now the barleywine is 13% ABV and wonderfully hoppy. There's no harshness as I kept the ambient temps at 61-63 (fermentation temps 64-65) throughout the majority of primary. The hops will most certainly fade with aging and I expect it to turn out pretty decent in the end. Waiting will be the hardest part.
But at least I'll have time to come up with a clever name. Which as everyone knows is the most important thing...
Oh, and sorry to crowbar this in, but my cream ale received a high score of 43 from one judge in the 2009 QUAFF AFC. It's the highest score any beer I've brewed has ever received. The other judge gave it a 40 for an average score of 41.5 (the highest score any beer received in the category).
Saturday, February 28, 2009
Made It Into Print
From the just released March/April 2009 issue of Zymurgy (the journal of the American Homebrewers Association). Pretty cool stuff.
Thursday, February 26, 2009
Quaff 2009 America's Finest City Homebrew Competition
Raz's Fine Ales managed to take third place in the Light Hybrid Beer category with its Cream Ale. It's very exciting given the caliber of brewers entering this difficult competition.
I had high hopes for the Russian Imperial Stout entered as well (that didn't place). In looking at the numbers, there were 37 entries into the Stout category with 13 of those in the Imperial Stout subcategory. The average score of the top three was 41! If I'm not mistaken, the highest score Raz's Fine Ales has received on any entry in any competition has been 42 for the Old Ale on a few occassions (including the Best of Show at the CA State Homebrew Competition). Hopefully the RIS still scored well. I'd totally be happy with mid-30s or up. And maybe the RIS will improve with age as it was brewed a short time ago in mid-November...But even if it doesn't, I still love it.
Quaff 2009 America's Finest City Homebrew Competition Results
Good stuff!
*edit 02/28/09* Just received my scoresheets and medal in the mail. According to what was in the package, my cream ale scored 41.5 and the ribbon was blue. In addition, my old ale scored 40.5. According to the online results, the third place for the strong ale category scored a 39. I've emailed the organizer to get some clarification on whether or not I've received the medal and scoresheets belonging to someone else or to verify if I really placed first and third in two different categories. The RIS scored in the low 30s and I'm somewhat disappointed.
*edit 03/02/09* The short version, according to the organizer, is that medals don't follow scoring. They'll have a group (or groups) of judges initially go through and score entries. Then they'll take the top scorers (don't know how many) and give them to another set of judges and essentially ask them to pick the beer that "they like best" without any regard to scores. So I had the highest scoring beer in the light hybrid category but finished third and I had the third highest score in the strong ale category and didn't place. Bummer. And they apparently made all ribbons blue...Ah well. Hope to do better next year!
I had high hopes for the Russian Imperial Stout entered as well (that didn't place). In looking at the numbers, there were 37 entries into the Stout category with 13 of those in the Imperial Stout subcategory. The average score of the top three was 41! If I'm not mistaken, the highest score Raz's Fine Ales has received on any entry in any competition has been 42 for the Old Ale on a few occassions (including the Best of Show at the CA State Homebrew Competition). Hopefully the RIS still scored well. I'd totally be happy with mid-30s or up. And maybe the RIS will improve with age as it was brewed a short time ago in mid-November...But even if it doesn't, I still love it.
Quaff 2009 America's Finest City Homebrew Competition Results
Good stuff!
*edit 02/28/09* Just received my scoresheets and medal in the mail. According to what was in the package, my cream ale scored 41.5 and the ribbon was blue. In addition, my old ale scored 40.5. According to the online results, the third place for the strong ale category scored a 39. I've emailed the organizer to get some clarification on whether or not I've received the medal and scoresheets belonging to someone else or to verify if I really placed first and third in two different categories. The RIS scored in the low 30s and I'm somewhat disappointed.
*edit 03/02/09* The short version, according to the organizer, is that medals don't follow scoring. They'll have a group (or groups) of judges initially go through and score entries. Then they'll take the top scorers (don't know how many) and give them to another set of judges and essentially ask them to pick the beer that "they like best" without any regard to scores. So I had the highest scoring beer in the light hybrid category but finished third and I had the third highest score in the strong ale category and didn't place. Bummer. And they apparently made all ribbons blue...Ah well. Hope to do better next year!
Wednesday, February 25, 2009
Hopprehension Imperial IPA - Update
Todd and I brewed this beer 10 days ago and I just wanted to post an update as to where it's at in the process. I'm pleased to say that it's finished fermenting. OG 1.103 FG 1.008. 12.5% ABV with 141 IBUs. The sample I tasted today was fantastic. I'm really excited about giving it a bit of time (2 - 3 weeks more in total) and a couple ounces of Centennial for dry hopping. If it turns out as I'm expecting, this will definitely be entered into the Samuel Adams Long Shot.
Wednesday, February 18, 2009
Stirring Up A Heap Of Trouble
While discussing the matter of aeration, a challenge was issued. Brew two identical beers, but prior to pitching the yeast, aerate one using a mix-stir and the other using pure O2 and a diffusion stone, and then ferment the beers at the same temperature. Once kegged and carbonated, try to discern any differences between the two beers.
This idea is probably very unoriginal and I'm sure this has been done hundreds of times. I could probably do an Internet search right now and find out that the beers probably don't taste different to the vast majority of people (if not everyone). But where's the fun in that?
I'm thinking that the beer brewed would have to be one in which a lot of oxygen needs to be used. A lager or a big ale for example. I'm leaning towards brewing a big ale and splitting the batch. I'll have to ponder...suggestions?
I'm hoping that the Sudzers would be willing to sample both in a blind test at an upcoming meeting to find out a) which they prefer and b) which beer is which.
This idea is probably very unoriginal and I'm sure this has been done hundreds of times. I could probably do an Internet search right now and find out that the beers probably don't taste different to the vast majority of people (if not everyone). But where's the fun in that?
I'm thinking that the beer brewed would have to be one in which a lot of oxygen needs to be used. A lager or a big ale for example. I'm leaning towards brewing a big ale and splitting the batch. I'll have to ponder...suggestions?
I'm hoping that the Sudzers would be willing to sample both in a blind test at an upcoming meeting to find out a) which they prefer and b) which beer is which.
Wednesday, February 11, 2009
First Award of 2009
2009 Doug King Memorial Competition sponsored by the Maltose Falcons Homebrewing Club.
A third place in the specialty category for the beer I brewed with Todd, the From Russia With Love Russian Imperial Stout (with coffee). Great job Todd!
I'm really looking forward to entering their 2009 Mayfaire Competition in early April.
A third place in the specialty category for the beer I brewed with Todd, the From Russia With Love Russian Imperial Stout (with coffee). Great job Todd!
I'm really looking forward to entering their 2009 Mayfaire Competition in early April.
Tuesday, February 10, 2009
Entering Competitions - Often An Expensive Proposition
I recently entered the 2009 America's Finest City Homebrew Competition hosted by the QUAFF homebrew club. Competition entries were to be mailed to San Diego, CA. I sent a total of three entries, six 12 oz bottles (two per entry), and the costs of entry included:
Corrugated box w/ pulp tray, bubble wrap and ziploc bags are approximately $10.00 ($5.00 each).
Entry fees are $18.00 ($6.00 each).
Shipping two six pound boxes to Southern California is $19.00.
Bottles, caps and beer approximately what, $6.00 ($1.00 a bottle)?
If my math is correct, that's a total cost of approximately $53.00 to enter this competition. A sizable $17.67 per entry. Could I knock a couple of bucks off per entry if I used cheaper boxes? Sure.* But is $14 or $15 an entry really that much better of a deal than $17.67? Could I choose to only enter cheaper or free competitions? Sure. But generally the ones that matter are going to cost $6 per entry and up. Could I choose to only enter local competitions with local drop off locations? Sure. But again, the ones that matter are not in the South Bay Area.**
The reality is that competitions are often an expensive proposition. To the point of being cost prohibitive for a number of people (including myself). Especially given the current economic landscape. My third entry was the 350th overall into the competition, but I would bet that the vast majority of entrants are local to the greater San Diego area.
*For illustrative purposes only. I would rather not take a chance of beers that I send to the East Coast breaking in mid-shipment. I perceive there to be a value in using these boxes. Excellent quality and sturdy.
**The closest drop off location to me (for just a few competitions) is in Los Altos. That's 22 miles away and a minimum of a 30 minute drive (each way). Remember when gas was over $4 gallons? 2-3 gallons of gas plus my time is considerably more than the cost of shipping for a typical competition. However, if we're talking 5 or 6 entries, then it makes sense to take the time and make the drive.
*update* Just discovered that the rules for the 2009 Sam Adams Longshot Competition have been posted. The Los Altos MoreBeer location is a drop off point. I plan on entering at least three beers so it's possible I'll be dropping these off.
*update* Only one bottle is needed initially for each entry into the Longshot. There's little chance that I'm going to spend the time and gas to drive 44 miles for 3 - 6 entries (3 - 6 bottles).
Corrugated box w/ pulp tray, bubble wrap and ziploc bags are approximately $10.00 ($5.00 each).
Entry fees are $18.00 ($6.00 each).
Shipping two six pound boxes to Southern California is $19.00.
Bottles, caps and beer approximately what, $6.00 ($1.00 a bottle)?
If my math is correct, that's a total cost of approximately $53.00 to enter this competition. A sizable $17.67 per entry. Could I knock a couple of bucks off per entry if I used cheaper boxes? Sure.* But is $14 or $15 an entry really that much better of a deal than $17.67? Could I choose to only enter cheaper or free competitions? Sure. But generally the ones that matter are going to cost $6 per entry and up. Could I choose to only enter local competitions with local drop off locations? Sure. But again, the ones that matter are not in the South Bay Area.**
The reality is that competitions are often an expensive proposition. To the point of being cost prohibitive for a number of people (including myself). Especially given the current economic landscape. My third entry was the 350th overall into the competition, but I would bet that the vast majority of entrants are local to the greater San Diego area.
*For illustrative purposes only. I would rather not take a chance of beers that I send to the East Coast breaking in mid-shipment. I perceive there to be a value in using these boxes. Excellent quality and sturdy.
**The closest drop off location to me (for just a few competitions) is in Los Altos. That's 22 miles away and a minimum of a 30 minute drive (each way). Remember when gas was over $4 gallons? 2-3 gallons of gas plus my time is considerably more than the cost of shipping for a typical competition. However, if we're talking 5 or 6 entries, then it makes sense to take the time and make the drive.
*update* Just discovered that the rules for the 2009 Sam Adams Longshot Competition have been posted. The Los Altos MoreBeer location is a drop off point. I plan on entering at least three beers so it's possible I'll be dropping these off.
*update* Only one bottle is needed initially for each entry into the Longshot. There's little chance that I'm going to spend the time and gas to drive 44 miles for 3 - 6 entries (3 - 6 bottles).
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