The Fraternal Order of Wayward Brewers' First Annual Autumnal Kegger

On Saturday October 22nd we held the first annual Autumnal Kegger down at the brewspace. A great chance to clear some kegs and have people check out the space. We all invited our friends, cooked up some BBQ and put 14+ of our finest homebrews on draft for everyone to enjoy. It was a great turnout and excellent evening all around. Can't wait to do it all again in the spring!!

Unfortunately not too many photos were taken as I was too busy drinking, giving short tours, drinking, talking, drinking, eating, drinking and well, drinking some more. If anyone who was in attendance has any additional photos, send them over so I can post them.

Getting the jockey boxes ready

My 4 kegs for the party

The taplist of Fraternal goodies

Mmmmmm, draft beer rules :)

A symphony of Draft and CO2 lines

Our neighbor Dave's eclectic window in the night light

Batch No. 39 - Down with Delbrueckii

Down with Delbrueckii

Brewed - October 15, 2011

Style - Berliner Weiss

Ingredients:

• 4.5 lbs. Weyermann Pilsner
• 4.5 lbs. White Wheat
• 2.0 lbs. Acidulated Malt

• 1.0 oz. Hallertauer (15)

• Wyeast #5335 Lactobacillus Delbrueckii (1 pack)

OG – 1.032
Primary – 168 days
Secondary - ??? days

Kegged - ???

FG - 1.005
Attenuation - 84%
ABV - 3.5%

Notes:

• Pretty much the same as the Scrizzel Berliner Weiss from January; upped the Acidulated Malt a bit and a slightly different decoction schedule

• Decoction Mash:
• 128° for 45 minutes
• Pull decoction (1.2 gals and approximately 3 lbs. grain) / boil for 10 mins
• Temp raised to 158° and rest for 30 minutes
• Pull decoction (0.7 gals) / bring to boil
• Temp raised to 166° and rest for 30 minutes
• Heat up and sparge at ~ 175° as normal

Treatment:

• Sour Dregs #1: Cascade Cuvee de Jongleur
• Sour Dregs #2: blend of dregs from a recent tasting (Jolly Pumpkin Perseguidor Batch #1 and Batch #5, Lost Abbey Sinner's 2010 and BFM Abbaye de Saint Bon-Chien Grand Cru 2008 Trousseau Barrel)
  

Batch No. 38 - Live Free or Rye

Live Free or Rye



Brewed - October 15, 2011

Style - Roggenbier (German Rye Beer)

Ingredients:

• 11.0 lbs. Rye
• 5.0 lbs. White Wheat
  
• 2.5 lbs. Munich Light
  
• 1.5 lbs. Munich Dark
  
• 1.0 lbs. Gambrinus Munich Dark
  
• 1.0 lbs. Smoked
  
• 1.0 lbs. Chocolate
  

• 1.0 oz. Perle (60)
• 1.0 oz. Hallertauer (30)
  

• Carboy #1: Dumped onto Wyeast #3056 yeast cake from LangueDunkel
  
• Carboy #2: Dumped onto Wyeast #3068 yeast cake from LangueDunkel

• Split a pack of Wyeast #3056 between each carboy for some fresh yeast
  

OG – 1.052
Primary – 15 days
Secondary - 20 days

Kegged - November 19, 2011


FG - 1.013
Attenuation - 75%
ABV - 5.1%


Notes:

• First time trying to reuse yeast and I just transferred the new beer onto the yeast cake left behind after I transferred the LangueDunkel carboys into kegs (didn't clean the carboys at all)
  
• Split a fresh pack of #3056 between the carboys to at least give some fresh yeast
  

Batch No. 37 - LangueDunkel

LangueDunkel



Brewed - October 1, 2011

Style - Dunkelweizen

Ingredients:

• 12.0 lbs. White Wheat
  
• 3.5 lbs. Munich Dark
  
• 3.5 lbs. Vienna
  
• 1.0 lbs. Cara-Pils Dextrine
• 0.5 lbs. Carafa
  
• 0.5 lbs. Chocolate
  

• 0.75 oz. Hallertauer (60)
• 0.50 oz. Hallertauer (20)
  

• Carboy #1: Wyeast #3056 - Bavarian Wheat Blend (750 ml starter)
  
• Carboy #2: Wyeast #3068 - Weihenstephan Weizen (750 ml starter)
  

OG – 1.052
Primary – 14 days
Secondary - 19 days

Kegged - #3068 keg carbed on November 3, 2011
Kegged - #3056 keg carbed on ????


FG - 1.010
Attenuation - 81%
ABV - 5.5%


Notes:

• Trying two different yeasts (both used for the first time)
  
• Missed gravity (again)...1.059 est. vs. 1.052 actual

• Single-step Decoction Mash:
  
• Start mash at 128° for protein rest
  
• After 10 mins, remove 2.25 gals of wort and approximately 6.5 lbs. of grain
• Bring decoction to a boil and keep on heat for 30 mins
• Mix back into the mash tun to elevate temperature of remaining mash
  
• Temp rise to 154° for normal 60 minute saccrification rest
  
• Heat up via burner as normal and sparge at ~ 175°