Monday, September 24, 2012

Batch No. 59 - No Simple Highway

No Simple Highway

Brewed - September 22, 2012

Style - Saison

Ingredients:

  • 13.0 lbs. Weyermann Pilsner
  • 1.5 lbs. Red Wheat
  • 1.5 lbs. White Wheat
  • 1.5 lbs. Belgian Caravienne
  • 0.75 lbs. Flaked Wheat
  • 1.75 oz. Perle (60)
  • 0.50 oz. Saaz (30
  • 1.00 oz. Saaz (10)
  • 1.50 oz. Saaz (0)
  • Wyeast #3711 French Saison (slurry from previous beer)

OG –1.046
Primary – 14 days
Secondary - ?? days

Kegged - ??

FG - 1.003 
Attenuation - 93.5%
ABV - 5.63%


Notes:
  • A simple, sessionable Saison
  • I ended up putting this in the rye whiskey barrel on 10/24/12; not much whiskey flavor remains and hoping to get more dry oak out if than anything; need to check soon and transfer it before much whiskey comes out

Batch No. 58 - Sticky Fingers Fresh Hop

Sticky Fingers Fresh Hop Ale

Brewed - September 22, 2012

Style - Fresh Hop Ale / American Pale Ale




Ingredients:
  • 15.0 lbs. Gambrinus 2-Row
  • 4.0 lbs. Maris Otter Pale
  • 2.0 lbs. Munich Light
  • 0.5 lbs. Crystal 20L
  • 0.5 lbs. Crystal 40L
  • 0.5 lbs.Victory
  • ?? oz. Fresh Cascades
  • 1.50 oz. Cascade (60)
  • 1.00 oz. Centennial (60)
  • 1.00 oz. Cascade (30)
  • 0.50 oz. Centennial (30)
  • ?? oz. Fresh Cascade (5)
  • ?? oz. Fresh Cascade (0)
  • ?? oz. TBD (dry hopped)
  • Wyeast #1056 American Ale (2 packs / 1000 ml starter)

OG – 1.056
Primary – 10 days
Secondary - 13 days (dry hopped)

Kegged -October 15, 2012

FG - 1.010
Attenuation - 82.1%
ABV - 6.0%

Notes:

  • "Fresh Hop" American Pale Ale brewed with fresh Cascade hops harvested the previous evening at Finn Hill Farms....thanks Bob!!!
  • Inspired from the trip to Yakima for Hop School and my first fresh hop beer :)
  • I didn't weigh the fresh hops, but after picking from the bine, my bucket was filled over the 4-gallon mark
  • I added a few oz. or so into the mash with the bulk added at the 5 and 0 min mark of the boil; pellet hops added for bittering at the 60 and 30 min marks

 Trunk full of hops :)
 




Thursday, September 6, 2012

Batch No. 57 - Vindobona Lager

Vindobona

Brewed - September 1, 2012

Style - Vienna Lager

Ingredients:

  • 17.0 lbs. Vienna
  • 2.0 lbs. Pilsner
  • 1.0 lbs. CaraMunich
  • 0.5 lbs. Melanoidin
  • 2.0 oz. Hallertaur (60)
  • 0.75 oz. Hallertaur (20)
  • 0.50 oz. Hallertaur (0)
  • Wyeast #2124 Bohemian Lager (1200 ml starter / 3 pack)

OG – 1.058
Primary – ?? days
Secondary - ?? days

Kegged - ??

FG - 1.011 (estimated)
Attenuation - 81.6% (estimated)
ABV - 6.2% (estimated

Notes:
  • mmmm, Vienna Lager....love to drink it, so was overdue for making another batch; slight variation to my first batch brewed late last year
  • Mash at 154° and 60 min
  • Ferment at 40 degrees
  • Had trouble cooling below 65, so let the wort cool down to ~ 40 overnight in the chest freezer and pitched the yeast the next day