Brewed: 7/03 OG: 1.062
Secondary: 7/25 SG: 1.010
Bottled: 8/15 FG: 1.001
ABV: 8.3%
Bottle yield: 11 750ml, 10 22oz and 12 650ml (8 chimay, 4 other)
Primed @ 2.3 volumes with ~3.8oz cane sugar
Silver caps marked with a "S"
Ella helped!
Showing posts with label America. Show all posts
Showing posts with label America. Show all posts
Sunday, August 16, 2009
UPDATE: Saison de Trubbel 2009
2009 Batch #5 - Saison de Trubbel 2009
Brewed: 7/03 OG: 1.062
Secondary: 7/25 SG: 1.010
Bottled: 8/15 FG: 1.001
ABV: 8.3%
Bottle yield: 11 750ml, 10 22oz and 12 650ml (8 chimay, 4 other)
Primed @ 2.3 volumes with ~3.8oz cane sugar
Silver caps marked with a "S"
Ella helped!
Brewed: 7/03 OG: 1.062
Secondary: 7/25 SG: 1.010
Bottled: 8/15 FG: 1.001
ABV: 8.3%
Bottle yield: 11 750ml, 10 22oz and 12 650ml (8 chimay, 4 other)
Primed @ 2.3 volumes with ~3.8oz cane sugar
Silver caps marked with a "S"
Ella helped!
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:
My pics are here
Edwin's pics are here
Beermerica Pics are here
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 |
Edwin's pics are here
Beermerica Pics are here
Thursday, May 28, 2009
Memorial Day Brew v2
2009 Batch #4 is in the fermenter...
For the second year in a row, I brewed on Memorial Day! Brewed an Ordinary Bitter... on my back deck... with my daughter. Good Times!
It took about 5 hours total, which was not too bad with all of the goofing off I did as well. Here are the pics.
And the recipe:
Pics of Memorial Day Brew v1 courtesy of Edwin
For the second year in a row, I brewed on Memorial Day! Brewed an Ordinary Bitter... on my back deck... with my daughter. Good Times!
It took about 5 hours total, which was not too bad with all of the goofing off I did as well. Here are the pics.
And the recipe:
 | |
| 8 lbs. | Maris Otter Pale info |
| .5 lbs. | Belgian Biscuit info |
| 1 oz. | East Kent Goldings (Pellets, 5.00 %AA) boiled 60 min. info |
| .5 oz. | East Kent Goldings (Pellets, 5.00 %AA) boiled 30 min. info |
| .5 oz. | East Kent Goldings (Pellets, 5.00 %AA) boiled 1 min. info |
| Yeast : | DCL Yeast Safale S-04 Top Quality Ale Yeast info |
 |
| Mash Schedule * 156° F for 60 minutes * 170° F for 10 minutes |
Pics of Memorial Day Brew v1 courtesy of Edwin
Thursday, February 26, 2009
Oh, it's on!
It's brewfest week!I'm rolling with a cask conditioned Carlton Bank's Dance Time Extravaganza Bel Air Mild.
I am actually pouring the second incarnation of my mild; brewed this one during the super bowl and racked it to my pin 4 whole days later. It will have just over 3 weeks in the cask by the time it is tapped.
The first run of this batch turned out pretty nice - we'll have to see how version 2 turns out though... I had an issue on brew-day. Yep, I finally ran out of propane - in both tanks. I wound up with just a 35 minute boil.
The only real impact I expect as a result is to the bitterness, and since I was aiming towards the upper end of the range (per style guidelines), I wound up getting somewhat close to the lower end of the range anyway. Luckily my hop schedule included a 30 minute addition, so I had that going for me.
Just for kicks, I wound up dry hopping with some leftover Willamette and Challenger that I had laying around... that should help too. I guess we'll see, I'm not all that worried about it.
The SOGO crew seems to be putting some effort into making this more of an actual brewfest type thing, and less of a house party. There's gonna be tables set up, some sort of official judging, crowd voting, printed literature... and an even a trophy. Those guys do not mess around, especially Ryan, he made some super sweet flyers for each of the beers. Check 'em out:
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