Finally, an update!

•April 20, 2010 • 2 Comments

So I’m finally getting around to posting some new info…I have a lot to talk about and some new pics to share.

GBS had their first annual Champion of the Pint competition on April 10th.  We ended up getting 132 entries, and had a lot of great beers.  I ended up judging American Ales in  the morning and the Specialty category in the afternoon.

The competition was a great experience, and for being our first it went off with relatively few hiccups.  The few that we did have were noted and we have added it to lessons learned.

Champion of the Pint Medals

Champion of the Pint Medals

I entered 4 beers: an ESB, a Northern English Brown, a Dortmunder Export, an American Wheat(Gumballhead Clone), and a Weizenbock.  The Gumballhead Clone ended up winning  a gold, with the Weizenbock, Northern English Brown, and Dortmunder Exports all winning bronze medals.  I’ll post recipes for the winners in a followup post. (The Dortmunder is already posted).
My hops are going Crazy this year, they’re already in excess of 15 feet.

I’ve also finally gotten around to adding Quick Disconnects to my mash tun to facilitate pump hookup for recirculation (vorlauf) and pumping to the boil kettle.
That’s it for now, I will be posting recipes for the beers mentioned above soon.

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General Update

•March 5, 2010 • 1 Comment

No updates in a while, and I have brewed 2 big batches that weren’t documented.  I will be posting them in the next few days, as well as a recipe for an Amarillo Wheat I want to brew (shooting for something like 3 Floyd’s Gumball Head).

More to come…

Iron Brewer On The Air!

•January 14, 2010 • Leave a Comment

This week the president of Garage Brewers Society, Jeff Britton, was interviewed about our Iron Brewer Competition on the Basic Brewing podcast.  It’s a pretty interesting and entertaining interview:

http://www.basicbrewing.com/index.php?page=radio

It’s the January 14th episode.

Iron Brewer Update

•December 21, 2009 • Leave a Comment

Well, I fell in the second round of the Iron Brewer Tournament.  The Agave Wheat didn’t quite make it against Tim Hayes’s Amber Agave Wheat.  The cool thing is that all 8 beers this time around were excellent, and the voting was close on all 4 brackets.  Good luck to the final 4!

Dortmunder brewday

•December 1, 2009 • 1 Comment

Got around to brewing a Dortmunder Export on Saturday.  Had a good brewday, and got to use the conical again.

I was shooting for the top end of the style, kind of hoping I’d go over (wanted to make a bigger version of the style).  I got my wish, hitting 85% efficiency.  When checking the pre-boil  gravity, I noted this, and adjusted the BU:GU ratio accordingly.  Having a BU:GU ratio of about .5 in this beer is pretty important, as the style depends on balance.

Below are some pics, and the recipe.  The recipe is scaled to 85%, to show the actual final gravity and new correct BU:GU ratio.  I made a 4.5 liter starter with 2 vials of WLP830 German Lager yeast.  I am fermenting it at 51 F.

Note the beer is about 3 points out of style, I’m interested to see how it turns out.

Dortmunder 2.0

Dortmunder 2.0
Dortmunder Export
Type: All Grain Date: 11/27/2009
Batch Size: 11.00 gal Brewer: Dave Blue
Boil Size: 14.28 gal Asst Brewer:
Boil Time: 90 min Equipment: 20 gallon brewpot and Igloo Cooler (12 gal)
Brewhouse Efficiency: 85.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
15.80 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 76.70 %
4.60 lb Munich Malt (10.5 SRM) Grain 22.33 %
0.20 lb Melanoiden Malt (20.0 SRM) Grain 0.97 %
4.90 oz Hallertauer Mittelfrueh [3.50 %] (60 min) Hops 27.7 IBU
1.00 oz Hallertauer Mittelfrueh [3.50 %] (15 min) Hops 2.8 IBU
1.00 oz Hallertauer Mittelfrueh [3.50 %] (2 min) Hops 0.5 IBU
2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs German Lager (White Labs #WLP830) Yeast-Lager
Beer Profile
Est Original Gravity: 1.059 SG Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.013 SG Measured Final Gravity:
Estimated Alcohol by Vol: 5.98 % Actual Alcohol by Vol:
Bitterness: 31.0 IBU Calories:
Est Color: 6.0 SRM Color:

Color
Mash Profile
Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 20.60 lb
Sparge Water: 10.31 gal Grain Temperature: 60.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 25.75 qt of water at 165.4 F 152.0 F

Blue Agave Brewday

•November 23, 2009 • Leave a Comment

So, for round 2 of the Iron Brewer Tournament, I drew 11.75 oz of Blue Agave Nectar.  After doing some reading, I determined that I should probably use more if I want to get some flavor out of it, so I bought another 23.5 oz container, and this was the amber variety (seems to have more flavor).

For the base beer, I decided to do an American Wheat, with WLP320 as the yeast.  I also decided that some citrus might complement the Agave, so I threw in some sweet orange peel and lime zest toward the end of the boil.

I was estimating a 1.053 OG…only hit 1.047.  I’m thinking I overestimated the potential SG of the Agave Nectar.  Still, 1.047 is within the range, and I don’t think it’ll be too light.

One other thing that could have contributed to the low OG is that with only 2 gallons of water in the tun and 7 lbs of grain, the grain bed did not hold temperature as well as it ususally does.  I normally don’t even lose 1 degree over an hour, and in this case lost around 8 degrees.  There’s a chance this may affect the body of the beer too, we’ll just have to wait and see.

Below are pics and the recipe.



Blue Agave Wheat
American Wheat or Rye Beer
Type: All Grain Date: 3/1/2008
Batch Size: 5.50 gal Brewer: Dave Blue
Boil Size: 7.47 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (9 gal) and Igloo Cooler (12 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 80.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
4.40 lb Wheat Malt, Ger (2.0 SRM) Grain 47.93 %
2.25 lb Pale Malt (2 Row) US (3.8 SRM) Grain 24.51 %
0.33 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.59 %
0.60 oz Tettnang [3.80 %] (60 min) Hops 8.6 IBU
0.50 oz Tettnang [3.80 %] (15 min) Hops 3.5 IBU
0.50 oz Tettnang [3.80 %] (3 min) Hops 0.9 IBU
0.15 oz Lime Zest (Boil 3.0 min) Misc
0.40 oz Orange Peel, Sweet (Boil 3.0 min) Misc
2.20 lb Blue Agave Nectar (3.0 SRM) Sugar 23.97 %
Beer Profile
Est Original Gravity: 1.053 SG Measured Original Gravity: 1.047 SG
Est Final Gravity: 1.014 SG Measured Final Gravity:
Estimated Alcohol by Vol: 5.07 % Actual Alcohol by Vol:
Bitterness: 13.0 IBU Calories:
Est Color: 4.2 SRM Color:

 

Color
Mash Profile
Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 6.98 lb
Sparge Water: 6.39 gal Grain Temperature: 67.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 7.68 qt of water at 169.6 F 155.0 F

Tangerine Addition

•November 6, 2009 • 3 Comments

On Tuesday I added the tangerine addition to my Tangerine Brown Ale, the recipe I posted last week.  This is for the GBS Iron Brewer Tournament.

I decided to use the juice and the zest.  First, I took the 6 tangerines and zested them. Next, I used a borrowed juicer to juice the tangerines.  I got a lot less juice than I was expecting out of 6 tangerines, but that could actually be a good thing.

I added the zest into the juice, and heated it up to 170 degrees F, then covered it and let it cool to room temp.  Then I dumped it into the primary and will let it sit for about 5-7 days before kegging.  Below are some pics.