tag:blogger.com,1999:blog-19726583696856501062024-03-13T15:31:45.658-07:00Fermented Minds - A Homebrew JournalBen Bottomshttp://www.blogger.com/profile/09503308478633602332noreply@blogger.comBlogger136125tag:blogger.com,1999:blog-1972658369685650106.post-68907911249154410142013-04-08T15:24:00.001-07:002013-04-08T15:24:04.011-07:00New Wave of Seattle Real Aleboom....come on down on April 20th for a full house of cask-conditioned beers :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl6nsttMo3aBYMA9gQhq19QSvJUTGTRu9Y2X1BFjhHvybXcZLMekS5R2NIxdc77oz7rJSF-vZSryTjzDdk-J2Cdflbxihr8G8RO7JVN1w9hh9VnKgSxfkD0jj2dJT1zdAv2zGeavZOk6S5/s1600/FOWB_NWOSRA_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl6nsttMo3aBYMA9gQhq19QSvJUTGTRu9Y2X1BFjhHvybXcZLMekS5R2NIxdc77oz7rJSF-vZSryTjzDdk-J2Cdflbxihr8G8RO7JVN1w9hh9VnKgSxfkD0jj2dJT1zdAv2zGeavZOk6S5/s320/FOWB_NWOSRA_001.jpg" width="247" /></a></div>
<br />Ben Bottomshttp://www.blogger.com/profile/09503308478633602332noreply@blogger.com0tag:blogger.com,1999:blog-1972658369685650106.post-38457913178290900392013-04-08T15:20:00.002-07:002013-04-08T15:20:53.813-07:00Batch No. 67 - Under the Milky Way<span style="font-weight: bold;">Under the Milky Way</span><br />
<br />
Brewed - April 6, 2013<br />
<br />
Style - <a href="http://www.bjcp.org/2008styles/style14.php#1a">English IPA</a><br />
<br />
Ingredients:<br />
<ul>
<li>9.0 lbs. American 2-Row</li>
<li>7.5 lbs. Marris Otter</li>
<li>1.0 lbs. Wheat </li>
<li>1.0 lbs. Biscuit</li>
<li>1.0 lbs. Crystal 20L</li>
<li>0.50 lbs. Victory </li>
</ul>
<ul>
<li>1.00 oz. Cluster (60)</li>
<li>1.00 oz. Perle (60)</li>
<li>0.50 oz. Willamette (30)</li>
<li>0.50 oz. Cluster (30)</li>
<li>0.50 oz. Willamette (10)</li>
<li>0.50 oz. Cluster (10)</li>
<li>0.50 oz. Cascade (5)</li>
<li>0.50 oz. Cluster (5)</li>
<li>Keg #1 Dry-Hops = TBD </li>
<li>Keg #2 Dry-Hops = TBD </li>
</ul>
<ul>
<li>Wyeast 1028 London Ale (1 pack)</li>
<li>Wyeast 1056 American Ale (1 pack)</li>
</ul>
OG – 1.056<br />
<br />
<u>Wyeast 1028: </u><br />
Primary – ?? days<br />
Secondary - ?? days<br />
<br />
Kegged - ??<br />
<br />
FG - 1.012 (estimated) <br />
Attenuation - 78.6% (estimated)<br />
ABV - 5.76% (estimated) <br />
<br />
<u>Wyeast 1056: </u><br />
Primary – ?? days<br />
Secondary - ?? days<br />
<br />
Kegged - ??<br />
<br />
FG - 1.010 (estimated) <br />
Attenuation - 82.1% (estimated)<br />
ABV - 6% (estimated)<br />
<br />
<span style="font-weight: bold;">Notes:</span><br />
<ul>
<li>First time brewing an English IPA, which isn't hopped quite as aggressively as an American IPA and brewed with English yeast for a slightly more malty, caramel and minerally flavor </li>
<li>Brewing this for the "New Wave of Seattle Real Ale" Cask Festival that we're hosting at the SODO Lab on April 20th</li>
<li>Doing 1/2 the batch with Wyeast 1056 in case I don't dig the 1028 London as much </li>
<li>Mash at 154<span style="color: navy; font-family: "; font-size: 12pt;"><span style="color: black;">°</span></span> and 70 min boil</li>
</ul>
Ben Bottomshttp://www.blogger.com/profile/09503308478633602332noreply@blogger.com0tag:blogger.com,1999:blog-1972658369685650106.post-73651933293473127892013-04-08T15:10:00.000-07:002013-04-08T15:11:09.121-07:00Batch No. 66 - Such is the Promise<span style="font-weight: bold;">Such is the Promise</span><br />
<br />
Brewed - April 6, 2013<br />
<br />
Style - <a href="http://www.bjcp.org/2008styles/style11.php#1a">Dark Mild Ale</a><br />
<br />
Ingredients:<br />
<br />
<ul>
<li>7.5 lbs.Golden Promise</li>
<li>2.0 lbs.American 2-Row</li>
<li>1.0 lbs. Pale Chocolate </li>
<li>1.0 lbs.Crystal 60L</li>
<li>0.9 lbs. Crystal 120L</li>
<li>0.50 lbs. Flaked Barley </li>
</ul>
<ul>
<li>0.75 oz. Northern Brewer (60)</li>
</ul>
<ul>
<li>Wyeast 1968 London ESB (1 pack)</li>
<li>Safale S-04 English Ale Yeast (dry / 1 pack)</li>
</ul>
<br />
OG – 1.038<br />
<br />
<u>Wyeast 1968: </u><br />
Primary – ?? days<br />
Secondary - ?? days<br />
<br />
Kegged - ??<br />
<br />
FG - 1.010 (estimated) <br />
Attenuation - 73.7% (estimated)<br />
ABV - 3.67% (estimated) <br />
<br />
<u>Saflager S-04: </u><br />
Primary – ?? days<br />
Secondary - ?? days<br />
<br />
Kegged - ??<br />
<br />
FG - 1.010 (estimated) <br />
Attenuation - 73.7% (estimated)<br />
ABV - 3.67% (estimated)<br />
<br />
<span style="font-weight: bold;">Notes:</span><br />
<ul>
<li>First time brewing a Dark Mild</li>
<li>Brewing this for the "New Wave of Seattle Real Ale" Cask Festival that we're hosting at the SODO Lab on April 20th
</li>
<li>Mash at 154<span style="color: navy; font-family: "; font-size: 12pt;"><span style="color: black;">°</span></span> and 70 min boil</li>
</ul>
Ben Bottomshttp://www.blogger.com/profile/09503308478633602332noreply@blogger.com2tag:blogger.com,1999:blog-1972658369685650106.post-42904499088551630152013-04-08T14:56:00.000-07:002013-04-08T14:56:00.349-07:00Batch No. 65 - thirteen° below<span style="font-weight: bold;">thirteen</span><span style="font-weight: bold;"><span style="color: navy; font-family: "; font-size: 12pt;"><span style="color: black;">°</span></span> below</span> <br />
<br />
Brewed - February 2, 2013<br />
<br />
Style - <a href="http://www.bjcp.org/2008styles/style02.php#1b">Czech Lager<span style="text-decoration: underline;"></span></a><br />
<br />
Ingredients:<br />
<ul>
<li>16.0 lbs. Pilsner</li>
<li>2.0 lbs. Vienna</li>
<li>1.0 lbs. CaraPils/Dextrine </li>
<li>0.75 lbs.Munich</li>
</ul>
<ul>
<li>2.00 oz. Perle (60)</li>
<li>2.00 oz. Saaz (15)</li>
<li>1.85 oz. Saaz (0) </li>
</ul>
<ul>
<li>Blend of Wyeast #2001 Pilsner Urquell and Wyeast #2278 Czech Pilsner (700 ml starter / 1 pack of each)</li>
</ul>
<br />OG – 1.056<br />
Primary – 63 days<br />
Secondary - ?? days<br />
<br />
Kegged - ??<br />
<br />
FG - 1.017 <br />
Attenuation - 69.6% <br />
ABV - 5.11% <br />
<br />
<span style="font-weight: bold;">Notes:</span><br />
<br />
<ul>
<li>basically a repeat of a previous czech pils recipe that turned out really well </li>
<li>Trying out a blend lager yeasts' mostly due to shop supply prior to brewday </li>
<li>Mash at 150<span style="color: navy; font-family: "; font-size: 12pt;"><span style="color: black;">°</span></span> and 70 min boil</li>
<li><span style="color: navy; font-family: "; font-size: 12pt;"><span style="color: black;"></span></span><span style="color: navy; font-family: "; font-size: 12pt;"><span style="color: black;"></span></span>Not sure if it was the blend or just not a big enough starter, but attenuation was quite low here (~ 70% versus 83% on my last batch); sample at transfer tasted good, but it's pretty discouraging given the time I let this ferment (60+ days) </li>
</ul>
Ben Bottomshttp://www.blogger.com/profile/09503308478633602332noreply@blogger.com0tag:blogger.com,1999:blog-1972658369685650106.post-7974120125605588932013-04-08T14:46:00.000-07:002013-04-08T15:04:49.330-07:00Batch No. 64 - Yogurt the Magnificent<span style="font-weight: bold;">Yogurt the Magnificent</span><br />
<br />
Brewed - February 2, 2013<br />
<br />
Style - <a href="http://www.bjcp.org/2008styles/style04.php#1c">Schwarzbier (Black Beer)</a><br />
<br />
Ingredients:<br />
<ul>
<li>10.0 lbs. Munich</li>
<li>4.5 lbs. Pilsner</li>
<li>0.7 lbs.Crystal 40L</li>
<li>0.7 lbs. Chocolate</li>
<li>0.35 lbs. Carafa II</li>
<li>0.35 lbs. Roasted Barley </li>
</ul>
<ul>
<li>2.00 oz. Hallertaur (60)</li>
<li>1.00 oz. Hallertaur (20) </li>
<li>0.50 oz. Hallertaur (5)</li>
</ul>
<ul>
<li>Wyeast 2206 Bavarian Lager (600 ml starter / 1 pack)</li>
<li>Saflager S-23 Lager Yeast (dry / 1 pack)</li>
</ul>
<br />
OG – 1.048<br />
<br />
<u>Wyeast 2206: </u><br />
Primary – 63 days<br />
Secondary/Lager - ?? days<br />
<br />
Kegged - ??<br />
<br />
FG - 1.017 <br />
Attenuation - 64.6% <br />
ABV - 4.1% <br />
<br />
<u>Saflager S-23: </u><br />
Primary – 63 days<br />
Secondary/Lager - ?? days<br />
<br />
Kegged - ??<br />
<br />
FG - 1.015 <br />
Attenuation - 68.75% <br />
ABV - 4.32% <br />
<br />
<span style="font-weight: bold;">Notes:</span><br />
<br />
<ul>
<li>First time brewing a Schwarzbier</li>
<li>Brewed this along with a czech pils knowing that I'd be out fo the country and I could just let this one go for a while in my chest freezer </li>
<li> Trying out two different lager yeasts and using both Wyeast and
Saflager again</li>
<li>Mash at 154<span style="color: navy; font-family: "; font-size: 12pt;"><span style="color: black;">°</span></span> and 75 min boil</li>
<li>Tasted great when I transferred it for lagering on 4/6, but didn't get that great of attenuation with either yeast </li>
</ul>
Ben Bottomshttp://www.blogger.com/profile/09503308478633602332noreply@blogger.com0tag:blogger.com,1999:blog-1972658369685650106.post-78387403854075983912013-01-17T09:10:00.000-08:002013-04-08T14:33:23.721-07:00Batch No. 63 - Pantomime Mixture<span style="font-weight: bold;">Pantomime Mixture Hard Cider</span><br />
<br />
"Brewed" - December 29, 2012<br />
<br />
Style - <a href="http://www.bjcp.org/2008styles/style27.php#1a">Common Cider</a><br />
<br />
Ingredients:<br />
<br />
<ul>
<li>5 gallons Apple Juice</li>
<ul>
<li>Blend of Jonogold, Melrose & Spartan Apples</li>
<li>Pressed & blended by Cellar Ciders in Sultan, WA </li>
</ul>
</ul>
<ul>
<li>Safale S-04 English Ale Yeast </li>
</ul>
OG – 1.056<br />
Primary – 98 days<br />
Secondary - ??<br />
<br />
Kegged - ??<br />
<br />
FG - 1.002 <br />
Attenuation - 96.43% <br />
ABV - 7.1% <br />
<br />
<br />
Step 1: Transfer juice to keg<br />
Step 2: Add yeast<br />
<br />
That's it....really....I can't believe I didn't do this sooner.....easiest brew day ever!!!! LOL<br />
<br />
<br />
Updates:<br />
<ul>
<li>more out of lazyiness, this fermented in my closet for nearly 100 days and all the way down to 1.002; drinks with clean, refreshing tartness; will let it sit in a keg for a few weeks before transferring it at least one more time to help it clear and condition </li>
</ul>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio9oXZikVt3CDkbZz_nW7nyaZaER2cnXdjxCWzmrkt29PHbTbn4HUInXS27MiSOTsohvY0lXl_8nb7-Ns5KChng-XAy1uLqWu-Lzhhqdg1oFgMEemnHKstH5H1aJ7gvIj_OaU8jfMT5JEO/s1600/IMG_1673.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio9oXZikVt3CDkbZz_nW7nyaZaER2cnXdjxCWzmrkt29PHbTbn4HUInXS27MiSOTsohvY0lXl_8nb7-Ns5KChng-XAy1uLqWu-Lzhhqdg1oFgMEemnHKstH5H1aJ7gvIj_OaU8jfMT5JEO/s320/IMG_1673.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh37yE14V_0lIUWDH5A4A-ANyNMDhonH6WLVSwshSjJqvz_4_j8UAd7Ok40PN-334YysGmcFfo8UsyELr_dnuDGY2kKncC4vaXPa9gwJIcZbAaEDk81lb3-jUxu90NzWA6bIo4bk0rt5Z-c/s1600/IMG_1674.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh37yE14V_0lIUWDH5A4A-ANyNMDhonH6WLVSwshSjJqvz_4_j8UAd7Ok40PN-334YysGmcFfo8UsyELr_dnuDGY2kKncC4vaXPa9gwJIcZbAaEDk81lb3-jUxu90NzWA6bIo4bk0rt5Z-c/s320/IMG_1674.jpg" width="240" /></a></div>
<br />
<br />
<b>Notes:</b><br />
<ul>
<li> Fermenting this in a keg and at home in my walk-in pantry closet it keep temps in the low 60's</li>
</ul>
<br />Ben Bottomshttp://www.blogger.com/profile/09503308478633602332noreply@blogger.com1tag:blogger.com,1999:blog-1972658369685650106.post-74757760841112408452012-12-10T14:43:00.000-08:002013-01-17T07:50:44.717-08:00Batch No. 62 - American Beauty Pale Ale<span style="font-weight: bold;">American Beauty Pale Ale</span><br />
<br />
Brewed - December 8, 2012<br />
<br />
Style - <a href="http://www.bjcp.org/2008styles/style10.php#1a">American Pale Ale</a><br />
<br />
Ingredients:<br />
<ul>
<li>12.0 lbs. Gambrinus 2-Row</li>
<li>5.0 lbs. Maris Otter Pale </li>
<li>1.5 lbs. Munich Light</li>
<li>0.5 lbs. Crystal 20L</li>
<li>0.5 lbs. Crystal 40L</li>
<li>0.5 lbs. Victory</li>
</ul>
<ul>
<li>0.75 oz. Cascade (60)</li>
<li>0.50 oz. Belma (60) </li>
<li>0.50 oz. Cascade (30)</li>
<li>0.50 oz. Amarillo (30)</li>
<li>0.50 oz. Belma (30)</li>
<li>0.50 oz. Belma (10)</li>
<li>0.50 oz. Belma (5)</li>
<li>0.50 oz. Belma (KO) </li>
<li>2.5 oz. Belma only (dry hop - keg #1)</li>
<li>1.5 oz. Belma, 0.70 oz. Cascade & 0.70 oz. Centennial (dry hop - keg #2) </li>
</ul>
<ul>
<li>Wyeast #1056 American Ale (2 packs / 1000 ml starter)</li>
</ul>
<br />
OG – 1.058<br />
Primary – 14 days<br />
Secondary - 24 days (dry hopped for 16 days)<br />
<br />
Kegged - January 7, 2013<br />
<br />
FG - 1.011 <br />
Attenuation - 71% <br />
ABV - 6.16% <br />
<br />
<span style="font-family: georgia; font-weight: bold;">Notes:</span> <br />
<ul style="font-family: georgia;">
<li>American Pale Ale brewed with new hop variety - <a href="http://www.hopsdirect.com/project-belma/">Belma</a>, which means beautiful, from Hops Direct and Puterbaugh Farms</li>
<li>Mash at ~ 152<span style="color: navy; font-size: 12pt;"><span style="color: black;">°</span> </span>for 60 minutes</li>
<li>60 min boil</li>
<li>Dry Hop keg #1 with 2.50 oz. Belma only</li>
<li>Dry Hop keg #2 with blend: 1.5 oz. of Belma, 0.7 oz. Cascade & 0.7 oz. </li>
</ul>
Ben Bottomshttp://www.blogger.com/profile/09503308478633602332noreply@blogger.com0tag:blogger.com,1999:blog-1972658369685650106.post-27639403482685674482012-12-10T14:31:00.003-08:002013-04-08T14:29:46.146-07:00Batch No. 61 - Three Billy Goats<span style="font-weight: bold;">Three Billy Goats</span><br />
<br />
Brewed - December 8, 2012<br />
<br />
Style - <a href="http://www.bjcp.org/2008styles/style05.php#1a">Maibock / Helles Bock</a><br />
<br />
Ingredients:<br />
<ul>
<li>17.0 lbs. Weyermann Pilsner</li>
<li>4.40 lbs. Munich</li>
<li>3.0 lbs.Vienna </li>
<li>0.33 lbs. Melanoidin</li>
</ul>
<ul>
<li>1.00 oz. Northern Brewer (60)</li>
<li>0.75 oz. Hallertaur (60)</li>
</ul>
<ul>
<li>White Labs WLP835 German "X" Lager (1000 ml starter / 1 vials)</li>
<li>Wyeast #2206 Bavarian Lager (1000 ml starter / 1 pack)</li>
</ul>
<br />
OG – 1.070<br />
Primary – 56 days<br />
Secondary - ?? days<br />
<br />
Kegged - ??<br />
<br />
<u>White Labs WLP835: </u><br />
FG - 1.018 <br />
Attenuation - 75.0% <br />
ABV - 7.1% <br />
<br />
<u>Wyeast #2206: </u><br />
FG - 1.020 <br />
Attenuation - 72.2% <br />
ABV - 6.8% <br />
<br />
<span style="font-weight: bold;">Notes:</span><br />
<ul>
<li>First time brewing a Maibock / Helles Bock</li>
<li>Trying out two different lager yeasts and using both for the first time</li>
<li>Mash at 154<span style="color: navy; font-family: "; font-size: 12pt;"><span style="color: black;">°</span></span> and 90 min boil</li>
<li>Carboy #1 (White Labs) - start at 40<span style="color: navy; font-family: "; font-size: 12pt;"><span style="color: black;">°</span></span> in my chest freezer</li>
<li>Carboy #2 (Wyeast) - start at 40<span style="color: navy; font-family: "; font-size: 12pt;"><span style="color: black;">°</span></span> in my chest freezer</li>
</ul>
Ben Bottomshttp://www.blogger.com/profile/09503308478633602332noreply@blogger.com0tag:blogger.com,1999:blog-1972658369685650106.post-67453514146787120052012-11-14T09:29:00.001-08:002013-04-08T15:47:26.753-07:00Batch No. 60 - Mellow Mood Rauchbier<span style="font-weight: bold;">Mellow Mood</span><br />
<br />
Brewed - November 8, 2012<br />
<br />
Style - <a href="http://www.bjcp.org/2008styles/style22.php#1a">Classic Rauchbier<span style="text-decoration: underline;"></span></a><br />
<br />
Ingredients:<br />
<ul>
<li>12.5 lbs.Weyermann Rauch</li>
<li>4.5 lbs. Pilsner</li>
<li>2.0 lbs. Munich</li>
<li>0.75 lbs. CaraMunich</li>
<li>0.75 lbs. Melanoidin</li>
<li>0.10 lbs. Black Barley </li>
</ul>
<ul>
<li>1.75 oz. Hallertaur (60)</li>
<li>0.75 oz. Hallertaur (20)</li>
</ul>
<ul>
<li>White Labs WLP830 German Lager (1000 ml starter / 2 vials)</li>
<li> Saflager S-23 Lager Yeast (dry / 1 pack)</li>
</ul>
<br />
OG – 1.058<br />
<br />
<u>White Labs WLP830: </u><br />
Primary – 86 days<br />
Secondary/Lager - 60 days<br />
<br />
Kegged -April 3, 2013<br />
<br />
FG - 1.017 <br />
Attenuation - 70.7% <br />
ABV - 5.37% <br />
<br />
<u>Saflager S-23: </u><br />
Primary – 30 days<br />
Secondary/Lager - 35 days<br />
<br />
Kegged -January 15, 2013<br />
<br />
FG - 1.014 <br />
Attenuation - 75.9% <br />
ABV - 5.76% <br />
<br />
<span style="font-weight: bold;">Notes:</span><br />
<br />
<ul>
<li>First attempt at a Classic Rauchbier, a style that continues to grow on me esp. with the rich smokey and clean, crisp dark lager flavors</li>
<li>I held up at ~ 61% rauch malt and based on the brewing day aromas and flavors, I hope it's turns out smokey enough </li>
<li>Trying out two different lager yeasts and using both White Labs and Saflager for the first time (have used dry ale yeast but haven't tried with a lager until now)</li>
<li>Mash at 154<span style="color: navy; font-family: "; font-size: 12pt;"><span style="color: black;">°</span></span> and 60 min boil</li>
<li>Carboy #1 (White Labs) - true lager fermentation; start at 40<span style="color: navy; font-family: "; font-size: 12pt;"><span style="color: black;">°</span></span> in my chest freezer; 12/8/12: only down to 1.035!!; 1/15/13: down to 1.017 and it tastes great, so I decided to live with the FG and pull it out of chest freezer for short d-rest and now lagering</li>
<li> Carboy #2 (Saflager) - fermenting at control room ambient; low 50's to start and will monitor; 12/8/12: down to 1.014 and transferred to a keg for lagering </li>
</ul>
Ben Bottomshttp://www.blogger.com/profile/09503308478633602332noreply@blogger.com0tag:blogger.com,1999:blog-1972658369685650106.post-79354264956720778212012-09-24T15:08:00.002-07:002012-11-14T09:35:10.209-08:00Batch No. 59 - No Simple Highway<b>No Simple Highway </b><br />
<br />
Brewed - September 22, 2012<br />
<br />
Style - <a href="http://www.bjcp.org/2008styles/style16.php#1c">Saison</a><br />
<br />
Ingredients:<br />
<br />
<ul>
<li>13.0 lbs. Weyermann Pilsner</li>
<li>1.5 lbs. Red Wheat</li>
<li>1.5 lbs. White Wheat </li>
<li>1.5 lbs. Belgian Caravienne</li>
<li>0.75 lbs. Flaked Wheat</li>
</ul>
<ul>
<li>1.75 oz. Perle (60)</li>
<li>0.50 oz. Saaz (30 </li>
<li>1.00 oz. Saaz (10)</li>
<li>1.50 oz. Saaz (0)</li>
</ul>
<ul>
<li>Wyeast #3711 French Saison (slurry from previous beer) </li>
</ul>
<br />
OG –1.046<br />
Primary – 14 days<br />
Secondary - ?? days<br />
<br />
Kegged - ??<br />
<br />
FG - 1.003 <br />
Attenuation - 93.5%<br />
ABV - 5.63% <br />
<br />
<br />
<span style="font-weight: bold;">Notes:</span><br />
<ul>
<li>A simple, sessionable Saison </li>
</ul>
<ul>
<li>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</li>
</ul>
Ben Bottomshttp://www.blogger.com/profile/09503308478633602332noreply@blogger.com0tag:blogger.com,1999:blog-1972658369685650106.post-56953061376278687742012-09-24T08:56:00.000-07:002012-12-10T14:34:18.649-08:00Batch No. 58 - Sticky Fingers Fresh Hop<span style="font-weight: bold;">Sticky Fingers Fresh Hop Ale</span><br />
<br />
Brewed - September 22, 2012<br />
<br />
Style - <a href="http://outdoorsnw.com/2012/pacific-northwest-brewing-fresh-hop-ales/">Fresh Hop Ale</a> / <a href="http://www.bjcp.org/2008styles/style10.php#1a">American Pale Ale</a><br />
<br />
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<br />
Ingredients:<br />
<ul>
<li>15.0 lbs. Gambrinus 2-Row</li>
<li>4.0 lbs. Maris Otter Pale </li>
<li>2.0 lbs. Munich Light</li>
<li>0.5 lbs. Crystal 20L</li>
<li>0.5 lbs. Crystal 40L</li>
<li>0.5 lbs.Victory</li>
<li>?? oz. Fresh Cascades </li>
</ul>
<ul>
<li>1.50 oz. Cascade (60)</li>
<li>1.00 oz. Centennial (60)</li>
<li>1.00 oz. Cascade (30)</li>
<li>0.50 oz. Centennial (30)</li>
<li>?? oz. Fresh Cascade (5) </li>
<li>?? oz. Fresh Cascade (0)</li>
<li>?? oz. TBD (dry hopped)</li>
</ul>
<ul>
<li>Wyeast #1056 American Ale<span style="font-family: georgia;"></span> (2 packs / 1000 ml starter)</li>
</ul>
<br />
OG – 1.056<br />
Primary – 10 days<br />
Secondary - 13 days (dry hopped)<br />
<br />
Kegged -October 15, 2012<br />
<br />
FG - 1.010 <br />
Attenuation - 82.1% <br />
ABV - 6.0% <br />
<br />
<span style="font-family: georgia; font-weight: bold;">Notes:</span> <br />
<br />
<ul style="font-family: georgia;">
<li>"Fresh Hop" American Pale Ale brewed with fresh Cascade hops harvested the previous evening at <a href="http://finnhillbrewing.blogspot.com/">Finn Hill Farms</a>....thanks Bob!!!</li>
<li>Inspired from the trip to Yakima for Hop School and my first fresh hop beer :) </li>
<li>I didn't weigh the fresh hops, but after picking from the bine, my bucket was filled over the 4-gallon mark</li>
<li>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 </li>
</ul>
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<div style="text-align: center;">
<span style="font-size: small;">Trunk full of hops</span> :)</div>
<div style="text-align: center;">
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Ben Bottomshttp://www.blogger.com/profile/09503308478633602332noreply@blogger.com0tag:blogger.com,1999:blog-1972658369685650106.post-14530132980502020022012-09-06T14:34:00.000-07:002012-09-06T14:34:43.169-07:00Batch No. 57 - Vindobona Lager<span style="font-weight: bold;">Vindobona</span><br />
<br />
Brewed - September 1, 2012<br />
<br />
Style - <a href="http://www.bjcp.org/2008styles/style03.php#1a"><span style="text-decoration: underline;">Vienna Lager</span></a><br />
<br />
Ingredients:<br />
<br />
<ul>
<li>17.0 lbs. Vienna</li>
<li>2.0 lbs. Pilsner</li>
<li>1.0 lbs. CaraMunich</li>
<li>0.5 lbs. Melanoidin </li>
</ul>
<ul>
<li>2.0 oz. Hallertaur (60)</li>
<li>0.75 oz. Hallertaur (20)</li>
<li>0.50 oz. Hallertaur (0) </li>
</ul>
<ul>
<li>Wyeast #2124 Bohemian Lager (1200 ml starter / 3 pack)</li>
</ul>
<br />
OG – 1.058<br />
Primary – ?? days<br />
Secondary - ?? days<br />
<br />
Kegged - ??<br />
<u></u><br />
FG - 1.011 (estimated) <br />
Attenuation - 81.6% (estimated)<br />
ABV - 6.2% (estimated<br />
<br />
<span style="font-weight: bold;">Notes:</span><br />
<ul>
<li>mmmm, Vienna Lager....love to drink it, so was overdue for making another batch; slight variation to my first batch brewed late last year </li>
<li>Mash at 154<span style="color: navy; font-family: "; font-size: 12pt;"><span style="color: black;">°</span></span> and 60 min</li>
<li>Ferment at 40 degrees</li>
<li>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 </li>
</ul>
Ben Bottomshttp://www.blogger.com/profile/09503308478633602332noreply@blogger.com0tag:blogger.com,1999:blog-1972658369685650106.post-44573863387570498552012-08-29T09:42:00.000-07:002012-08-29T09:42:02.412-07:00Batch No. 56 - The Pide of Cucurbita<b>The Pride of Cucurbita</b><br />
<br />Brewed - August 25, 2012<br />
<br />
Style - <a href="http://www.bjcp.org/2008styles/style12.php#1b">Robust Porter</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBY5ZLrjWyf5JOsGTvy96JwsYq8wtbJF3HOz_Hv5UncouELRcRpA9Wbob3T20wUNGbYk07uAC1GjN_RV7UcCC8ZTct7BB0nzOuhkiS4bWdF4-HLs7GCNBUWVDXjVcCK-1CtTt2dx8fyOaU/s1600/photo%252811%2529.JPG"></a><br />
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<br />
Ingredients:<br />
<ul>
<li>15.0 lbs. American 2-Row</li>
<li>4.0 lbs. Smoked Hubbard Squash</li>
<li>2.5 lbs. Munich Light</li>
<li>2.0 lbs. Vienna</li>
<li>2.0 lbs. Chocolate</li>
<li>1.5 lbs. Crystal 120L </li>
<li>1.5 lbs. Caraplis/Dextrine</li>
<li>1.25 lbs. Flaked Barley</li>
<li>1.0 lbs. Midnight Wheat</li>
</ul>
<ul>
<li>1.5 oz. Centennial (60) </li>
<li>0.5 oz. Cascade (30)</li>
<li>8.5 lbs. Smoked Hubbard Squash (20)</li>
<li>0.75 oz. Cascade (10) </li>
</ul>
<ul>
<li>Safale US-05 Dry Yeast (2 packs)</li>
</ul>
<br />
OG – 1.065<br />
Primary – ?? days<br />
Secondary - ?? days<br />
<br />
Kegged - ??<br />
<br />
FG - 1.012 (estimated)<br />
Attenuation - 82% (estimated)<br />
ABV - 6.9% (estimated)<br />
<br />
<br />
<span style="font-weight: bold;">Notes:</span><br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbvjoOrwk20E0V_B6uaQ5kUmIULz1BYdBwAJmlJx0XAtcU1BGWbxtoaTuPQh4m1uOwfed5obm3CfNzhwE4uEcay_PJBe2JuGCBmB3JRGxEYRMl_EimE9InVjDwXIFPzzMzgtwCeFoyZGgk/s1600/IMG_1318.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>
<li>Had some squash left over and since Elysian brewed the smoked squash brown, I decided to use the smoked squash with a darker beer this time - a chocolate porter; should be a good beer for the cool fall weather</li>
<li>2.0 lbs. of squash in the mash and 8.5 lbs. in the boil </li>
</ul>
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Ben Bottomshttp://www.blogger.com/profile/09503308478633602332noreply@blogger.com0tag:blogger.com,1999:blog-1972658369685650106.post-57797498912120260702012-08-08T10:19:00.001-07:002012-08-08T10:19:44.139-07:00facebook, what?In an effort to communicate more easily with my extended family (and to bump my readers beyond 3 - ha!!) I've made a <a href="http://www.facebook.com/pages/Fermented-Minds-Brewing/504956319530167">Fermented Minds Brewing page</a> on gulp, facebook!! Check it out :) I think the blog will remain a good spot for my recipes especially, but I think FB will be better for quick updates, photos and especially what's currently on draft. Keep on eye there for new beers coming online and hit me up anytime for bottles and growlers!! <br />
<br />
I need to schedule the 2nd Annual Intergalactic Malt Liquor Appreciation Day.....I'll toss out a few dates for September <br />
<br />
Some misc. updates as my summer break continues - the hot weather is much more conducive to drinking beer rather than making it!!<br />
<ul>
<li>MamaLou's Czech Pilsner: currently on CO2 and will ready in a few days...woot!!</li>
<li>Sasquatch Ale: carbed up and drinking smooth but a little heavy for the summer</li>
<li>Shores of the Baltic Sea: carbed and yummy!!</li>
<li>Northweiss Corner: ~ 1/3 keg remains...hops fading a little bit</li>
<li>Theme from the Barrel #1 (Barleywine): resting in kegs; will bottle condition in September</li>
<li>Theme from the Barrel #2 (Imperial Porter): transferring from the barrel this weekend</li>
<li>Finders Keepers Biere de Garde: lagering still; bottle condition soon for winter release</li>
</ul>Ben Bottomshttp://www.blogger.com/profile/09503308478633602332noreply@blogger.com0tag:blogger.com,1999:blog-1972658369685650106.post-67830728216226630382012-07-11T11:04:00.002-07:002012-07-11T11:56:00.027-07:00Serious Beer :)Thanks to Serious Eats for the plug of my smoked apple beer and the Fraternal Order of Wayward Brewing in their "best beers of the NHC review"<br />
<br />
<a href="http://drinks.seriouseats.com/2012/06/national-homebrewers-conference-best-beers-recap-slideshow.html#">http://drinks.seriouseats.com/2012/06/national-homebrewers-conference-best-beers-recap-slideshow.html#</a><br />
<br />
Adam and Jerome were gracious enough to step in while I was out
wandering the floor and drinking...haha<br />
<br />
some serious beer and two serious dudes
:) <br />
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<br />Ben Bottomshttp://www.blogger.com/profile/09503308478633602332noreply@blogger.com0tag:blogger.com,1999:blog-1972658369685650106.post-4139286959596928892012-07-10T14:09:00.002-07:002012-07-10T14:15:46.386-07:00Time for the MeatstickLate post on this, but back on June 27th was the Parkway Am-Pro event where my <a href="http://fermentedminds.blogspot.com/2011/11/batch-no-41-meatstick-smoked-porter.html">Meatstick Smoked Porter</a> was part of the 6 other homebrews on draft that night. In late May I brewed a 10-gal batch at the <a href="http://thestationubrew.com/">Station U-Brew</a> in Puyallup so it could legally be served at the Parkway. A fun evening of drinking homebrews and pretty cool to order your own beer at a bar.<br />
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<br />Ben Bottomshttp://www.blogger.com/profile/09503308478633602332noreply@blogger.com0tag:blogger.com,1999:blog-1972658369685650106.post-23194976933157669312012-06-29T13:25:00.001-07:002012-06-29T14:25:10.540-07:00National Homebrewers ConferenceThe National Homebrewers Conference (NHC) in Bellevue has come and gone. There was a lot of drinking, lectures, drinking, eating, dorking out on beer, drinking, seeing vendors, hanging with other homebrewers and more drinking. It was my first time attending the conference and I'd consider traveling again to it on the west coast. Some of the lectures were hit and miss but the real value of the conference was serving our beer and talking to other homebrewers about it. The Wayward crew was rocking the fez thanks to Jerome!! We poured beers at both the Hospitality Suite on Friday morning and at Club Night of course, which was a one-of-a-kind experience of amazing beers from all over the country and crazy themed booths. Jerome and I also got to meet and discuss our Sasquatch beer with <a href="http://en.wikipedia.org/wiki/Charlie_Papazian">Charlie Papazian</a>, the "godfather" of homebrewing. Cheers to Mark Emily and the whole WAHA crew for putting on a seamless conference.<br />
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<a href="http://s36.photobucket.com/albums/e27/motsies/NHC%202012/?albumview=slideshow"><b>Full Photo Set </b></a><br />
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<br />Ben Bottomshttp://www.blogger.com/profile/09503308478633602332noreply@blogger.com0tag:blogger.com,1999:blog-1972658369685650106.post-91666064643132702242012-06-04T12:54:00.000-07:002012-06-29T11:36:23.532-07:00Batch No. 55 - Theme from the Barrel No. 2<span style="font-weight: bold;">Theme from the Barrel No. 2</span><br />
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Brewed - June 3, 2012<br />
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Style - <a href="http://www.bjcp.org/2008styles/style12.php#1b">Imperial Porter</a><br />
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Ingredients:<br />
<ul>
<li>11.0 lbs. American 2-Row </li>
<li>9.0 lbs. Maris Otter</li>
<li>5.0 lbs. Rauch Malt</li>
<li>3.0 lbs. Midnight Wheat </li>
<li>2.0 lbs. Crystal 60L </li>
<li>1.5 lbs. Sugar in the Raw</li>
<li>1.5 lbs. Chocolate </li>
<li>1.0 lbs. Crystal 90L</li>
</ul>
<ul>
<li>1.25 oz. Centennial (90)</li>
<li>0.75 oz. Cascade (90)</li>
<li>0.75 oz. Cascade (30)</li>
</ul>
<ul>
<li>Safale US-05 Dry Yeast (3 packs / no starter) </li>
</ul>
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OG - 1.092<br />
Primary – 25 days<br />
Barrel - ?? days <br />
Secondary - ??? days<br />
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Transferred to the barrel -June 28, 2012<br />
<br />
Kegged - ???<br />
<br />
FG - 1.021 <br />
Attenuation - 77.2% <br />
ABV - 9.3% <br />
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<span style="font-weight: bold;">Notes:</span><br />
<ul>
<li>Finally brewing one of my favorite styles, an Imperial Porter</li>
<li>Fermented beer will be dumped into my 7.5-gallon Rye Whiskey Barrel from <a href="http://www.woodinvillewhiskeyco.com/">Woodinville Whiskey Company</a>, which was recently emptied of the <a href="http://fermentedminds.blogspot.com/2012/03/batch-no-47-theme-from-barrel-no-1.html">American Barleywine </a></li>
<li>I'm hoping to get one more good turn out the "fresh" barrel and fuse the imperial porter with the rye whiskey notes; afterwards I will strip and clean the barrel to either use for a few fresh oak beers or turn it loose for sour beers </li>
<li>Barrel was rinsed with warm water after transferring out the barleywine and then I burned a sulfur stick in the barrel to prevent microbial growth while it sits for approximately 3 more weeks until the new imperial porter is ready; ideally I would have been more on top of this to have it ready closer to the emptying of the barrel, but I've been busy with NHC beers and the barrel flavors really took off into the barleywine the last 1.5 weeks before transferring it out </li>
<li>Mash at 152<span style="color: navy; font-family: "; font-size: 12pt;"><span style="color: black;">°</span></span> for 90 minutes</li>
<li>Turbinado Sugar was added into the boil @ 30 mins to help bump ABV and fermentability </li>
<li>90 min boil</li>
<li>First time using Midnight Wheat malt and the wort had a gorgeous chocolate cappuccino layer as it approached boiling</li>
<li>I got a normal ~ 10 gallons with this batch, so unlike the barleywine where I used 100% for the barrel, I will have ~ 2.5 gallons of base beer to compare to the barrel-aged version</li>
</ul>
<b>Updates:</b><br />
<ul>
<li>Hydrated the barrel with water for 2 days prior to transfer </li>
<li>Transferred to the barrel on June 28, 2012</li>
<li>Gravity at transfer was 1.021 for a 9.3% ABV</li>
<li>Transfer to the barrel much easier the 2nd time around!!</li>
<li>The barrel is definitely bigger than the listed 7.5 gallons; closer to 8.5 gallons and will measure it next time I clean it out </li>
</ul>Ben Bottomshttp://www.blogger.com/profile/09503308478633602332noreply@blogger.com0tag:blogger.com,1999:blog-1972658369685650106.post-48926023259742636882012-06-01T11:22:00.000-07:002012-06-01T15:21:49.921-07:00Batch No. 54 - Apple Cores, Smoke Galore and a Blonde of some Uniqueness<span style="font-weight: bold;">Apple Cores, Smoke Galore,</span><br />
<span style="font-weight: bold;">and a Blonde of some Uniqueness </span><br />
<br />
Brewed - May 27, 2012<br />
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Style - <a href="http://www.bjcp.org/2008styles/style06.php#1b">Blonde Ale</a> / <a href="http://www.bjcp.org/2008styles/style22.php#1b">Other Smoked Beer</a><br />
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Ingredients:<br />
<ul>
<li>16.0 lbs. 2-Row</li>
<li>1.0 lbs. Crystal 15L</li>
<li>0.5 lbs. White Wheat</li>
</ul>
<ul>
<li>1.5 oz. Willamette (60)</li>
<li>0.5 oz. Willamette (20) </li>
<li>~ 10 lbs. Smoked Apples (20)</li>
</ul>
<ul>
<li>Wyeast #1056 American Ale<span style="font-family: georgia;"></span> (2 packs / 1200 ml starter)</li>
</ul>
<br />
OG – 1.042<br />
Primary – ?? days<br />
Secondary - ?? days<br />
<br />
Kegged - ??<br />
<br />
FG - 1.008 (estimated)<br />
Attenuation - 81% (estimated)<br />
ABV - 4.5% (estimated)<br />
<br />
<span style="font-family: georgia; font-weight: bold;">Notes:</span> <br />
<br />
<ul style="font-family: georgia;">
<li> Blonde Ale brewed with ~ 10 lbs. of smoked apples curiosity of Brandon and his BGE; the lot was split between Gala and Fiji apples; like the smoked squash beer, I added this into the boil at the 20 min mark</li>
<li>Even though the inside of the apples were surprisingly moist and sealed off from the smoke when I cut them into smaller pieces, I don't expect to get much apple flavor, so I will probably be adding apple juice into one of the fermenters after I take a sample </li>
<li>Mash at ~ 152<span style="color: navy; font-size: 12pt;"><span style="color: black;">°</span> </span>for 60 minutes; 60 min boil</li>
<li>Grain Mill was out of commission, so I used an old coffee grinder; grains were finer than usual and that hurt the efficiency a bit as I expected to be more in the 1.050 OG range</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8VyrXplDHlVXEV7rpz-FtQUGZHCumknfP5q-4AsA2UQAOv9FRX4pJOK6xNXsQwg-U_brxMlSUsopDuWUAc427_sbEanITmCGX6o0VrH1ylsYkQd98-HZqTDANwTCr4S61wuUpqQr410_m/s1600/IMG_1107.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8VyrXplDHlVXEV7rpz-FtQUGZHCumknfP5q-4AsA2UQAOv9FRX4pJOK6xNXsQwg-U_brxMlSUsopDuWUAc427_sbEanITmCGX6o0VrH1ylsYkQd98-HZqTDANwTCr4S61wuUpqQr410_m/s320/IMG_1107.jpg" width="240" /></a></div>Ben Bottomshttp://www.blogger.com/profile/09503308478633602332noreply@blogger.com1tag:blogger.com,1999:blog-1972658369685650106.post-36921930189282071222012-05-22T10:08:00.001-07:002012-06-01T12:16:59.615-07:00Batch No. 53 - The Alpha Acid Test<span style="font-weight: bold;">The Alpha Acid Test</span><br />
<br />
Brewed - May 18, 2012<br />
<br />
Style - <a href="http://www.bjcp.org/2008styles/style10.php#1a">American Pale Ale</a><br />
<br />
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<br />
Ingredients:<br />
<ul>
<li>10.0 lbs. Maris Otter Pale</li>
<li>7.0 lbs. Gambrinus 2-Row</li>
<li>1.0 lbs. Munich Light</li>
<li>0.4 lbs. Crystal 20L</li>
<li>0.4 lbs. Crystal 40L</li>
<li>0.4 lbs. Biscuit</li>
</ul>
<ul>
<li>0.90 oz. Chief #3 / P9-VA517005 (60)</li>
<li>0.60 oz. Chief #3 / P9-VA517005 (10)</li>
<li> 0.25 oz. Chief #3 / P9-VA517005 (5)</li>
<li>0.25 oz. Chief #3 / P9-VA517005 (1)</li>
<li>1.30 oz. Chief #3 / P9-VA517005 (dry hop - keg #1)</li>
<li>2.00 oz. Chief #2 / P9-VA436007 (dry hop - keg #2) </li>
</ul>
<ul>
<li>Wyeast #1056 American Ale<span style="font-family: georgia;"></span> (2 packs / 1000 ml starter)</li>
</ul>
<br />
OG – 1.052<br />
Primary – 9 days<br />
Secondary - ?? days (dry hopped)<br />
<br />
Kegged - ??<br />
<br />
FG - 1.006 <br />
Attenuation - 88.5% <br />
ABV - 6% <br />
<br />
<span style="font-family: georgia; font-weight: bold;">Notes:</span> <br />
<br />
<ul style="font-family: georgia;">
<li>American Pale Ale brewed with some new experimental, high alpha hops</li>
<li>We received 7 types of experimental hops from <a href="http://www.hopunion.com/">Hop Union</a> to be used at our discretion for a beer to pour at NHC; they were all high alpha hops and based on comparing the aromas, I choose one to be the "single" hop to get me to ~ 40 IBU's</li>
<li>I figured a simple Pale Ale would be a good way to go to really see how the hop does in bittering and flavor </li>
<li>I used <u>Chief #2 / P9-VA517005</u> (15.5% alpha, 5.6% beta) for all hop additions and will dry hop one keg with the 1.3 oz. that remain </li>
<li>I will use some <u>Chief #3 / P9-VA436007</u> (17.6% alpha, 6.4% beta) for dry hopping the 2nd keg</li>
<li>Both of these hops had a nice, fruity, spicy aroma and quite a few others were heavier on the garlic, onion side that I tend not to like that much; we weren't given any flavor profiles, so we'll see how the flavor works out </li>
<li>Mash at ~ 152<span style="color: navy; font-size: 12pt;"><span style="color: black;">°</span> </span>for 60 minutes; 60 min boil</li>
<li>Fermentation started in the low 70's</li>
</ul>Ben Bottomshttp://www.blogger.com/profile/09503308478633602332noreply@blogger.com0tag:blogger.com,1999:blog-1972658369685650106.post-18660085540430134812012-05-22T09:23:00.001-07:002012-05-22T09:25:33.043-07:00Batch No. 52 - From the Northweiss Corner<span style="font-weight: bold;">From the Northweiss Corner</span><br />
<br />
Brewed - May 18, 2012<br />
<br />
Style - <a href="http://www.bjcp.org/2008styles/style06.php#1d">Light Hybrid Beer / American (Hoppy) Wheat</a><br />
<br />
Ingredients:<br />
<ul>
<li>12.0 lbs. Rahr Red Wheat</li>
<li>5.0 lbs. Weyerman Pilsner</li>
<li>5.0 lbs. Weyermann Vienna</li>
</ul>
<ul>
<li>1.0 oz. Cascade (60)</li>
<li>0.75 oz. Amarillo (60)</li>
<li>1.5 oz. Amarillo (5)</li>
<li>2.0 oz. Amarillo (1)</li>
<li>4.0 oz. Amarillo (dry hop)</li>
</ul>
<ul>
<li>Wyeast #3068 Bav<span style="font-family: georgia;">arian</span> Wheat (3 packs / 1200 ml starter)</li>
</ul>
<br />
OG – 1.062<br />
Primary – ?? days<br />
Secondary - ?? days (dry hopped)<br />
<br />
Kegged - ??<br />
<br />
FG - 1.011 (estimated)<br />
Attenuation - 82.3% (estimated)<br />
ABV - 6.7% (estimated)<br />
<br />
<span style="font-family: georgia; font-weight: bold;">Notes:</span> <br />
<ul style="font-family: georgia;">
<li>2nd go at a <a href="http://www.newglarusbrewing.com/index.cfm/beers/ourbeers/beer/crackd-wheat">New Glarus Crack'd Wheat</a> inspired beer; a hoppy hefeweizen aka a Pacific Northweiss Ale (new style - haha!) </li>
<li>Mash at ~ 152<span style="color: navy; font-size: 12pt;"><span style="color: black;">°</span> </span>for 60 minutes; 60 min boil</li>
<li>Tried to start fermentation in the mid-60's but ambient temps kept it in the low 70's for the first few days </li>
</ul>Ben Bottomshttp://www.blogger.com/profile/09503308478633602332noreply@blogger.com0tag:blogger.com,1999:blog-1972658369685650106.post-42716174569747403572012-05-17T11:33:00.000-07:002012-05-17T11:36:39.808-07:00Sasquatch Ale on the airwavesMark Emily was recently on the Basic Brewing radio show giving some updates on the National Homebrewers Conference and of course some background on the mighty Sasquatch Ale. Reports from the field are that the beer is coming along nicely and I look forward to trying it soon. Great interview Mark!!<br />
<br />
If you want, you can give a listen to the May 17th show here:<br />
<a href="http://www.basicbrewing.com/index.php?page=radio">Basic Brewing Radio - May 17th</a><br />
<br />
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<br />Ben Bottomshttp://www.blogger.com/profile/09503308478633602332noreply@blogger.com0tag:blogger.com,1999:blog-1972658369685650106.post-40027723973306309392012-05-07T14:50:00.002-07:002012-05-22T10:25:47.175-07:00Batch #51 - Saison de Soufflé Fleur<span style="font-size: small; font-weight: bold;">Saison de </span><span style="font-size: small;"><b><span style="font-family: "Times New Roman";">Soufflé</span></b></span><span style="font-size: small; font-weight: bold;"> Fleur</span><br />
<br />
Brewed - May 5, 2012<br />
<br />
Style - <a href="http://www.bjcp.org/2008styles/style16.php#1c">Saison</a><br />
<br />
Ingredients:<br />
<ul>
<li>27.0 lbs. Pilsner</li>
<li>5.0 lbs. Red Wheat </li>
<li>2.0 lbs. Munich Light</li>
<li>1.0 lbs. White Wheat</li>
</ul>
<ul>
<li>Perle - 3.0 oz. (60)</li>
<li>Saaz - 2.0 oz. (30)</li>
<li>Dandelion Tea - 32.0 fluid oz. (1.1 oz. dry dandelion leaf tea)</li>
</ul>
<ul>
<li>Wyeast #3711 French Saison (1200 ml starter / 3 packs) </li>
</ul>
<br />
OG –1.068<br />
Primary – 13 days<br />
Secondary - ?? days<br />
<br />
Kegged - ??<br />
<br />
<u></u><br />
FG - 1.005 <br />
Attenuation - 92.7%<br />
ABV - 8.2% <br />
<br />
<u></u><br />
<span style="font-weight: bold;">Notes:</span><br />
<ul>
<li>Collaboration brew with fellow homebrewing aficionado <a href="http://finnhillbrewing.blogspot.com/">Bob Zormeir</a> </li>
<li>After trying <a href="http://www.ratebeer.com/beer/fantome-pissenlit/10959/">Fantome Pissenlit</a> years ago, I have long wanted to try to brew a dandelion saison; with NHC coming up, this was one the beers I wanted to finally get brewed </li>
<li>In this case, we brewed the beer together and each are trying a different method with the dandelions </li>
<li>On the fly, we scaled up a recipe that Bob has worked up; I had never brewed a 15-gal batch on this system, so it was a learning process</li>
<li>I didn't estimate the pre-boil runoff correctly and we ended up with 13.5 gallons and overshot the targeted OG</li>
<li>Bob took ~ 5 gallons home with him and when fermentation slows, he will be adding a tea he made with fresh dandelion flowers and a different saison yeast (Wyeast #3724 Belgain Saison I think)</li>
<li>I made up some strong dandelion tea an dumped ~ 32.0 liquid ounces into the fermenter before the transfer; ~ 5 gallons were transfer on top and I will be adding more tea depending on flavor, strength, etc.</li>
<li>The remaining ~ 3.5 gallons will be fermented as is with no dandelions and hopefully will turn out to be a tasting wheat saison </li>
<li>We both plan on serving our saisons at the NHC Club Night and it will be interesting to taste the different results </li>
<li>Mash at 152<span style="color: navy; font-family: "; font-size: 12pt;"><span style="color: black;">°</span></span> and 90 min boil</li>
<li>Start the ferment ~ 72<span style="color: navy; font-family: "; font-size: 12pt;"><span style="color: black;">° </span></span></li>
</ul>
<br />
<b>Updates:</b><br />
<ul>
<li><span style="color: navy; font-family: "; font-size: 12pt;"><span style="color: black;">Wyeast #3711 is a workhouse and this was down to 1.005 in 13 days</span></span></li>
<li><span style="color: navy; font-family: "; font-size: 12pt;"><span style="color: black;">On May 18th, I
added ~ 40 oz. of dandelion tea to 4.5 gals of saison in one keg; I have ~ 3.5
gals in the other and will either leave as is as a base or will use some
to blend into the dandelion keg depending on how it tastes in a few
weeks </span></span></li>
</ul>Ben Bottomshttp://www.blogger.com/profile/09503308478633602332noreply@blogger.com1tag:blogger.com,1999:blog-1972658369685650106.post-20898880145001143262012-04-27T12:42:00.001-07:002012-04-27T14:55:37.640-07:00Transfer to the BarrelAfter a long, slow ferment that including re-pitching some dry yeast, the <a href="http://fermentedminds.blogspot.com/2012/03/batch-no-47-theme-from-barrel-no-1.html">Theme from the Barrel No. 1: American Barleywine</a> was finally ready to transfer into the rye whiskey barrel. The ~ 2.5 gallon carboy fermented down to ~ 1.028 and the ~ 5.0 gallon carboy fermented down to ~ 1.034. Not quite as low as I had hoped, but it tastes pretty good and we'll see how it turns out after some time in the barrel. So that comes out roughly to 1.032, 72% attenuation and a hefty 10.6 % ABV. The barrel should add a little to the ABV.<br />
<br />
One bummer though is that I didn't quite have enough barleywine to top off the barrel, so I had to add a little bit of <a href="http://fermentedminds.blogspot.com/2012/03/batch-46-shores-of-baltic-sea.html">Shore of the Baltic Sea</a> (the only other dark, strong beer I have going right now). Didn't quite get the runoff I thought I got during the brewday and my math must have been off somewhere. I had hoped to have ~ 1 gallon or so to keep around to top off every so often as the beer was absorbed into the barrel, evaporated, etc. but I'll just have to do that with the baltic porter instead.<br />
<br />
I'll give it some time and give a taste in the next month or so.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiV6P275Aog1-znE4CaLPxYKPIO7u1Nt3_3uiQ8KG8H91-Pp2GUYJMML8SRcMgBXBmde25IBSCbRlsExDHI_-FZ56FOipkJSCfARSibgFYiraoTgs9jlLfdakf7KBw9gpqQl6swgGK9hN3/s1600/IMG_1019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiV6P275Aog1-znE4CaLPxYKPIO7u1Nt3_3uiQ8KG8H91-Pp2GUYJMML8SRcMgBXBmde25IBSCbRlsExDHI_-FZ56FOipkJSCfARSibgFYiraoTgs9jlLfdakf7KBw9gpqQl6swgGK9hN3/s320/IMG_1019.jpg" width="320" /></a></div>Ben Bottomshttp://www.blogger.com/profile/09503308478633602332noreply@blogger.com0tag:blogger.com,1999:blog-1972658369685650106.post-89267158979097001412012-04-26T09:13:00.001-07:002012-04-26T09:14:17.079-07:00Sasquatch Ale - Part 2 @ Larry's Homebrew Supply<b>Brewing the Sasquatch Ale for <a href="http://www.ahaconference.org/">NHC</a> - Part Two </b><br />
<br />
On April 22nd, Jerome and I headed down to <a href="http://www.larrysbrewsupply.com/">Larry's Homebrew Supply</a>
in Tukwila to brew the second part of the world's first ever Sasquatch
Ale. Bascially concerned about not having enough for the conference, so we brewed ~ 120 gallons total (~ 90 at BJ's and ~ 45 at Larry's). Essentially the same recipe though no smoked squash in the batch at Larry's. We brewed in the warehouse on Don's super slick "homebrew" system. So many cool features including hot water on demand, big clean vessels on wheels, stainless steel conical fermenters and efficient burner for the brew kettle. I didn't hang around the whole day, but Don was a great host. We had to add quite a few rice hulls to prevent a stuck mash and the transfer was incredibly slow. I will post
updates when the beer is kegged, etc.<br />
<br />
Final recipe and some photos are below (<a href="http://s36.photobucket.com/albums/e27/motsies/NHC%20Sasquatch%20Brew%20at%20Larrys/?albumview=slideshow">full photo album</a>).<b> </b><br />
<br />
<b>Recipe:</b><br />
<ul>
<li>2 Row - 55.0 lbs</li>
<li>Smoke - 55.0 lbs.</li>
<li>Biscuit - 9.0 lbs.</li>
<li>Flaked Rye - 9.0 lbs. </li>
<li>Crystal 80L - 4.5 lbs.</li>
<li>Crystal 60L - 4.5 lbs.</li>
<li>Special B - 2.0 lbs.</li>
<li>Carafa I - 2.0 lbs. </li>
<li>Chocolate - 2.0 lbs.</li>
<li>Juniper Berries in the mash</li>
<li>Juniper Boughs stuffed in the grant during sparge </li>
</ul>
<ul>
<li>Cascade - 10.0 oz. (60)</li>
<li>Centennial - 5.0 oz. (60)</li>
<li>Cascade - 5.0 oz. (30)</li>
<li>Centennial - 5.0 oz. (30)</li>
<li>Juniper Berries - 5.0 oz. (0)</li>
<li>Coriander - 5.0 oz. (0)</li>
</ul>
<ul>
<li>Wyeast #1056 California Ale </li>
</ul>
<ul>
<li>OG 18.65 (1.077) </li>
</ul>
<br />
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