Monday, July 27, 2009

Hoppy Wheat (take 3)

2009 Batch #6

Yeah, I did this one again yesterday. Yay.

7 lbs. German 2-row Pils info
3 lbs. White Wheat Malt info
8 oz. Crystal Malt 10°L info
.25 oz. Columbus (Pellets, 14.2 %AA) boiled 60 min. info
.75 oz. Columbus (Pellets, 14.2 %AA) boiled 15 min. info
1 oz. Columbus (Pellets, 14.2 %AA) boiled 5 min. info
Yeast : DCL Yeast Safale US-05

Wednesday, July 8, 2009

Saison de Trubbel 2009

2009 Batch #5



I love brewing on holidays, and Friday July 3rd, 2009 was an official IBM holiday... so I loaded up the mobile brewery, headed over to the Dubbel Dachs brewhaus, and joined Ryan for the final leg of his Summer of Suds series. We both brewed my blue ribbon winning saison - Ryan is going to cherry his for the red stripe in his Beermerica flag. Ryan was also nice enough to purchase all of the ingredients (and mill the grains) so all I had to do was pick up the sugar and show up on time.

Well, at least I remembered to pick up the sugar.

Speaking of sugar, we rolled with Demerara sugar this year (sorry Team). I had originally planned on using 2lbs of Belgian candi sugar - but I am cheap, and that stuff is expensive, so last year I used 1lb of candi sugar and 1lb of regular old cane sugar. This year, it was 2lbs of raw Demerara sugar per batch - other brewers seem to like it, so I am sure it will work well.

Fermentation began in my basement, where the ambient temp was about 70°. I kept it there until Sunday afternoon then moved it to my garage - fermentation temps ranged from 73° to 70° prior to moving.

The ambient temp in my garage varies, but has generally been around 80° (it gets nice and warm when a car is parked in there and the door is shut). Fermentation temp has been in the 80° - 82° range for the last several days - the yeast we used likes the high temps. It is still pretty active and I plan to rouse the yeast every now and then as well. That is pretty much in line with what I did last year... at some point I will wrap it up with a sleeping bag to try and retain some warmth - I've got a down vest on it right now.

Here is the recipe:
10lbs.
German 2-row Pils
1 lbs. White Wheat Malt
.5 lbs. Crystal Malt 20°L
2 lbs. Demerera Sugar
1.5 oz Willamette (Pellets, 5.00 %AA) boiled 60 min.
1 oz. Saaz (Pellets, 5.00 %AA) boiled 15 min.
1 oz. Saaz (Pellets, 5.00 %AA) boiled 1 min.
1 vial White Labs WLP565 Belgian Saison I
Mash
Boil
~149F for 80 mins
90 minutes
My pics are here
Edwin's pics are here
Beermerica Pics are here