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°

Batch No. 36 - Pumpkin of Destiny

Pumpkin of Destiny - Spiced Saison

A pumpkin saison?!?! Hell yea...spiced this with cinnamon and nutmeg...summer is in its last throes here, but that cloudy, melancholy weather is creepy in and this should be the perfect beer to drink in about a month or so.

Throw that pumpkin at the tree
Unless you think that pumpkin holds your destiny
Cast it off into the sea, bake that pie and eat it with me

Brewed - September 17, 2011

Style - Saison

Ingredients:

• 13.0 lbs. Weyermann Pilsner
• 3.0 lbs. White Wheat
  
• 1.0 lbs. Vienna
  
• 1.0 lbs. Flaked Wheat
  
• 1.0 lbs. Brown Sugar
  

• 2.50 oz. Hallertauer (60)
• 2-29 oz. cans of Libby's Famous Pumpkin (60)
  
• 1.0 oz. Czech Saaz (30)
• 1.0 oz. Czech Saaz (15)
• 0.6 oz. Cinnamon (10)
• 0.6 oz. Nutmeg (10)
  

• Wyeast #3711 French Saison (2 packs)

OG – 1.054
Primary – 14 days
Secondary - 14 days

Kegged - October 19, 2011


FG - 1.001
Attenuation - 98%
ABV - 6.9%


Notes:

• No starter b/c I ran out of DME...doh!!
  
• Mash 154° for 60 minutes
• Sparge at ~ 175°

The Fifth Element

I was in Salt Lake City last week for a quick business trip and took the opportunity to hit up Squatters Brew Pub and enjoy a nice dinner with one of my all-time favorite beers....the Fifth Element...a barrel-aged saison...pure yum

"Fifth Element is a delightfully complex and rustic "Old World" style Belgian farmhouse ale. Aged in American oak barrels for a year and bottle conditioned, this artisan Belgian ale is sure to refresh. "

Weddings and Homebrews

It's wedding season down at the brewspace. A few weeks back Adam and Katrina held their wedding party and this weekend Colin and Becky are trying the knot. Huge congrats to the two happy couples!!

Unfortunately I won't be able to attend Colin's, but I know it will be similar to Adam's and there will be a smorgasbord of tasty homebrews provided by the groom, guests and friends.

Here are a few pics from Adam's party.....there were ~ 12 homebrews on draft...plus a pie eating contest!!