Batch No. 61 - Three Billy Goats

Three Billy Goats

Brewed - December 8, 2012

Style - Maibock / Helles Bock

Ingredients:

• 17.0 lbs. Weyermann Pilsner
• 4.40 lbs. Munich
• 3.0 lbs.Vienna
• 0.33 lbs. Melanoidin

• 1.00 oz. Northern Brewer (60)
• 0.75 oz. Hallertaur (60)

• White Labs WLP835 German "X" Lager (1000 ml starter / 1 vials)
• Wyeast #2206 Bavarian Lager (1000 ml starter / 1 pack)

OG – 1.070
Primary – 56 days
Secondary - ?? days

Kegged - ??

White Labs WLP835:
FG - 1.018
Attenuation - 75.0%
ABV - 7.1%

Wyeast #2206:
FG - 1.020
Attenuation - 72.2%
ABV - 6.8%

Notes:

• First time brewing a Maibock / Helles Bock
• Trying out two different lager yeasts and using both for the first time
• Mash at 154° and 90 min boil
• Carboy #1 (White Labs) - start at 40° in my chest freezer
• Carboy #2 (Wyeast) - start at 40° in my chest freezer

Batch No. 60 - Mellow Mood Rauchbier

Mellow Mood

Brewed - November 8, 2012

Style - Classic Rauchbier

Ingredients:

• 12.5 lbs.Weyermann Rauch
• 4.5 lbs. Pilsner
• 2.0 lbs. Munich
• 0.75 lbs. CaraMunich
• 0.75 lbs. Melanoidin
• 0.10 lbs. Black Barley

• 1.75 oz. Hallertaur (60)
• 0.75 oz. Hallertaur (20)

• White Labs WLP830 German Lager (1000 ml starter / 2 vials)
•  Saflager S-23 Lager Yeast (dry / 1 pack)

OG – 1.058

White Labs WLP830:
Primary – 86 days
Secondary/Lager - 60 days

Kegged -April 3, 2013

FG - 1.017
Attenuation - 70.7%
ABV - 5.37%

Saflager S-23:
Primary – 30 days
Secondary/Lager - 35 days

Kegged -January 15, 2013

FG - 1.014
Attenuation - 75.9%
ABV - 5.76%

Notes:

• 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
• I held up at ~ 61% rauch malt and based on the brewing day aromas and flavors, I hope it's turns out smokey enough
• 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)
• Mash at 154° and 60 min boil
• Carboy #1 (White Labs) - true lager fermentation; start at 40° 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
• 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 

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 :)

 

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

Batch No. 56 - The Pide of Cucurbita

The Pride of Cucurbita

Brewed - August 25, 2012

Style - Robust Porter

Ingredients:

• 15.0 lbs. American 2-Row
• 4.0 lbs. Smoked Hubbard Squash
• 2.5 lbs. Munich Light
• 2.0 lbs. Vienna
• 2.0 lbs. Chocolate
• 1.5 lbs. Crystal 120L
• 1.5 lbs. Caraplis/Dextrine
• 1.25 lbs. Flaked Barley
• 1.0 lbs. Midnight Wheat

• 1.5 oz. Centennial (60)
• 0.5 oz. Cascade (30)
• 8.5 lbs. Smoked Hubbard Squash (20)
• 0.75 oz. Cascade (10)

• Safale US-05 Dry Yeast (2 packs)

OG – 1.065
Primary – ?? days
Secondary - ?? days

Kegged - ??

FG - 1.012 (estimated)
Attenuation - 82% (estimated)
ABV - 6.9% (estimated)


Notes:

• 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
• 2.0 lbs. of squash in the mash and 8.5 lbs. in the boil

facebook, what?

In an effort to communicate more easily with my extended family (and to bump my readers beyond 3 - ha!!) I've made a Fermented Minds Brewing page 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!! 

I need to schedule the 2nd Annual Intergalactic Malt Liquor Appreciation Day.....I'll toss out a few dates for September

Some misc. updates as my summer break continues - the hot weather is much more conducive to drinking beer rather than making it!!

• MamaLou's Czech Pilsner: currently on CO2 and will ready in a few days...woot!!
• Sasquatch Ale: carbed up and drinking smooth but a little heavy for the summer
• Shores of the Baltic Sea: carbed and yummy!!
• Northweiss Corner: ~ 1/3 keg remains...hops fading a little bit
• Theme from the Barrel #1 (Barleywine): resting in kegs; will bottle condition in September
• Theme from the Barrel #2 (Imperial Porter): transferring from the barrel this weekend
• Finders Keepers Biere de Garde: lagering still; bottle condition soon for winter release