Batch No. 55 - Theme from the Barrel No. 2

Theme from the Barrel No. 2

Brewed - June 3, 2012

Style - Imperial Porter

Ingredients:

• 11.0 lbs. American 2-Row
• 9.0 lbs. Maris Otter
• 5.0 lbs. Rauch Malt
• 3.0 lbs. Midnight Wheat
• 2.0 lbs. Crystal 60L
• 1.5 lbs. Sugar in the Raw
• 1.5 lbs. Chocolate
• 1.0 lbs. Crystal 90L

• 1.25 oz. Centennial (90)
• 0.75 oz. Cascade (90)
• 0.75 oz. Cascade (30)

• Safale US-05 Dry Yeast (3 packs / no starter)

OG - 1.092
Primary – 25 days
Barrel - ?? days
Secondary - ??? days

Transferred to the barrel -June 28, 2012

Kegged - ???

FG - 1.021
Attenuation - 77.2% 
ABV - 9.3%


Notes:

• Finally brewing one of my favorite styles, an Imperial Porter
• Fermented beer will be dumped into my 7.5-gallon Rye Whiskey Barrel from Woodinville Whiskey Company, which was recently emptied of the American Barleywine
• 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 
• 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
• Mash at 152° for 90 minutes
• Turbinado Sugar was added into the boil @ 30 mins to help bump ABV and fermentability
• 90 min boil
• First time using Midnight Wheat malt and the wort had a gorgeous chocolate cappuccino layer as it approached boiling
• 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

Updates:

• Hydrated the barrel with water for 2 days prior to transfer
• Transferred to the barrel on June 28, 2012
• Gravity at transfer was 1.021 for a 9.3% ABV
• Transfer to the barrel much easier the 2nd time around!!
• 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

Batch #45 - Rye, Rye Rocco Brown Saison

Rye, Rye Rocco Brown Saison

Brewed - February 12, 2012

Style - Saison


Ingredients:

• 13.0 lbs. Weyermann Pilsner
• 3.0 lbs. Rye
• 3.0 lbs. Weyermann Vienna
• 1.0 lbs. White Wheat
• 1.0 lbs. Dextrose (added into the boil)
• 1.0 lbs. Chocolate Rye
• 0.5 lbs. Chocolate
• 0.5 lbs. Pale Chocolate

• 2.0 oz. Hallertauer (60)
• 1.5 oz. Hallertauer (40)
• 1.5 oz. Hallertauer (10)

• Yeast: Wyeast #3522 Belgian Ardennes (2 packs / 1200 ml starter)

OG – 1.062
Primary – ?? days
Secondary - ?? days

Kegged - ??

FG - 1.007
Attenuation - 87%
ABV - 7.1%


Notes:

• Mash 154° for 60 minutes
• Sparge at ~ 178°
• After a few days of primary I will toss in some dried orange peels into one carboy
• Slight variation of the first Divided Rye Saison; a little more chocolate and rye this time; much better efficiency too; also using only the Belgian Ardennes yeast b/c I liked that one much better last time

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°

Batch No. 32 - Divided Rye

Divided Rye Saison

Brewed - May 14, 2011

Style - Saison

Ingredients:

• 13.0 lbs. Weyermann Pilsner
• 3.0 lbs. Rye
• 3.0 lbs. Weyermann Vienna
• 1.0 lbs. White Wheat
• 1.0 lbs. Dextrose (added into the boil)
  
• 0.75 lbs. Chocolate
  

• 2.0 oz. Hallertauer (60)
• 1.0 oz. Czech Saaz (40)
• 1.0 oz. Czech Saaz (10)
  

• Yeast #1: Wyeast #3711 French Saison (1 packs / 800 ml starter)
• Yeast #2: Wyeast #3522 Belgian Ardennes (1 packs / 800 ml starter)

OG – 1.054
Primary – 14 days
Secondary - 11 days

Kegged - June 11, 2011


Wyeast #3711 French Saison:
FG - 1.004
Attenuation - 92.6%
ABV - 6.6%


Wyeast #3522 Belgian Ardennes:
FG - 1.007
Attenuation - 87%
ABV - 6.2%


Notes:

• Mash 154° for 60 minutes
• Sparge at ~ 178°
• Estimated OG was 1.061 and I measured at 1.054
• Used a different yeast in each 5 gal. carboy so I can see the difference in fermentability, flavor impact, etc.
  

Batch No. 30 - DD Seaport Stout

DD Seaport Stout

aka The Professor...aka Dr. Dan's Chocolate Stout




Brewed - April 15, 2011

Style - Sweet Stout

Ingredients:

• 16.0 lbs. American 2-Row
  
• 2.5 lbs. Chocolate
• 2.0 lbs. Flaked Oats
• 1.0 lbs. Crystal 75L
• 1.0 lbs. Carafa

• 2.00 oz. Cascade (60)
• 0.25 oz. Magnum (60)
• 0.75 oz. Magnum (30)
  

• Safale US-05 Ale Yeast (2 packs / no starter)
  

OG – 1.058
Primary – 22 days
Secondary - 9 days

Kegged - May 16, 2011

FG - 1.020
Attenuation - 65.5% (quite low)
ABV - 5%

Notes:

• Mash ~ 154° for 60 minutes
• Sparge ~ 175°
  
• Estimated OG was 1.068 and I measured at 1.058
• Original recipe called for 1.0 lbs. of Turbinado Sugar to be added into the boil (@ 60 min), but forgot (yea, another brewday brain freeze!!) until the boil was almost over; decided not to add at all
  

Treatment:

• Have 5 gals. kegged and it's tasting great
• On May 23rd I treated the remaining 5 gals. with a 2 vanilla beans and 1.5 oz. of chocolate extract to sweeten it up a bit