Month: April 2010

Lagunitas IPA Approximation

Posted by pvdsuds – 2010-04-30

Brew Date: 2010-04-24

I was looking to make a spicy, refreshing IPA like Lagunitas. With help from our local brew store, we decided on this recipe.

Grains

  • 1 lbs 2 Row Pale
  • 7 oz Dextrine Cara Pils
  • 5 oz Crystal
  • 3 oz Munich
  • Malt Extract
  • 5 lbs 9 oz Light Dried Malt Extract

Hops

  • 60 mins: 1 1/2 oz Challenger A.A. 7%
  • 30 mins: 1/2 oz Cascade A.A. 7.3%, 1/4 oz Willamette A.A. 5.6%
  • End of Boil: 1 1/2 oz Cascade

Yeast

  • Safale 05 American Ale Yeast

OG: 1.042, FG: 1.020

Despite my past unfounded prejudice against hop pellets, malt powder, and dried yeast–I used to live in the Pacific NW and we only used freeze dried hops, extract syrup, and liquid yeast–this turned out great. I’ve since found the Safale dried yeasts to be reliable and have excellent flavor. I pitched the dry yeast directly into the wert.

saphouse heavy ale

Posted by zymurgist – 2010-04-18

8.8 lbs Premier light hopped malt extract

1.2 lbs Vermont light amber maple syrup

2 oz Cluster hop pellets

water to make 5 gal

Boiled the malt, 1 gal water, and 1 oz of the hops, then added maple for 1 minute boil, and second oz of hops just before shutting down. Pitched 5 packets of stale (several-year-old) yeast.

Soda Batch #6: Ginger Beer

Posted by tgl – 2010-04-14

2010APR14

* 3oz ginger root
* juice from one lime
* 1 teaspoon Cream of Tartar
* 2 dashes of cayenne pepper
* 1 1/2 cup turbinado sugar
* 4 quarts water

~40min:
Combined ingredients and 1 quart water. Brought to boil and simmered.

0min:
Added 3 quart water.

Activated 1/2 teaspoon Red Star Champagne Yeast in 1/2cup ~100*F water.

Pitched yeast.

8 16oz. bottles

Kolsch for Anna Rose

Posted by mac – 2010-04-11

When a certain girl I know was 3 or 4, she decided her given name wasn’t doing it for her anymore, and instead introduced herself to anyone who asked as Anna Rose.

Neither Anna Rose nor her grown-up alter ego particularly like helping me with the brewing, but they’ve proven to be good at making up names.

Brew Day: 2010-04-11

  • 6.5 lb German Pilsner Malt
  • 1 lb Wheat (unclear whether this was malted or not)
  • 0.5 lb Dextrine (CaraPils)

Single infusion mash in 10 qts water at a target of 152*F for 90 min.

Sparge with 18-20 qts at 167*F

Collected a total of ~5.9 gal which measured 1.031 at 130*F, corrected to approximately 1.043 for a total of 254 pts.

Boil 60 min

  • 6.5 AAU Spalt hop pellets (2.5 oz * 2.6% AA) at 60 min
  • 1/2 tsp Irish Moss at 15 min
  • 1 AAU Spalt hop pellets (0.5 oz * 2.6% AA) at 10 min

Chill to ~65*F, post-boil yield of ~4.8 gal at 1.051 (245 total points, or 30.6 pts/lb)

Poured off the trub into the primary, I ended up with ~4.4 gal.  To hit my target OG, I calculated that I’d need to add water to top up to ~5 gal.  After topping up, my temp in the primary was 71* (in the butter zone), but my OG ended up being 1.042 (three points low).  Not sure where I went wrong, but it won’t make a whole lot of difference in the end.

Pitched Wyeast 2565 Kolsch

Fat Tire Ale Clone

Posted by mac – 2010-04-11

mac batch #5.  First all grain!

Brew day: 2010-03-28

Recipe straight from Scott Russell’s North American Clone Brews

Targets:

OG: 1.058, FG: 1.012, ABV: 5.9%, 28 IBU

  • 8 lb Belgian 2-row (3.5-4*L)
  • 1 lb Belgian Special B (130-220*L)
  • 8 oz Crystal 120*L
  • 8 oz Munich I (5-7*L)
  • 1 1/2 tsp gypsum

Single infusion mash, heat 3.5 gal mash water to 164*F, mash in. Hit target temp of 152*F.  Dressed my 5 gal rubbermaid cooler in a Carhartt jacket, it held temp within a degree for 70 minutes.  Target mash time was 90 min, but I didn’t have my sparge water ready at that point, so mash ended up going more like 120 minutes.

Recirculated 2-3 quarts, drew off ~1 gal, then recirculated another quart or two, then started the sparge with 166-168*F water, two cups at a time, using a total of ~3 3/4 gallons of sparge water.

At this point, I measured 1.043 @ 132*F, which corrects to roughly 1.055.  I had 6 gal of wort, so thats 330 total points.  To hit my target of 1.058, I should end up with roughly 5.7 gal post-boil.

  • 5 AAU Brewer’s Gold  @ 60 min (0.5 oz x 9.8%)
  • 4 AAU Saaz @ 15 min (1.4 oz x 2.8%)
  • 1/2 tsp Irish Moss @ 15 min

chilled down, ended up with 5.6 gal at 1.056.  Two points low, I’m happy.

Pitched Wyeast 1214 Belgian Abbey Ale at ~72*F.