Archive for the ‘BIAB’ Category

You Make Your Own Beer? : Boumpy’s Beer tasting


Appearance: Big huge fluffy head of large and small off white bubbles. A bit cloudy, I did get a lot of sediment from the dryhopping but I don’t fret over beer a little cloudy, especially IPAs. Nice lacing.

Aroma: Huge floral and citrus that screams Cascade hops

Taste: caramel backbone with citrusy punch to the tongue.

Mouthfeel: big oily feeling left in the mouth, huge carbonation bite, slightly dry finish.

Drinkability: A great IPA, you probably won’t want a lighter beer after this as your tastebuds will be used to the cascades.

Overall: will definitely try this hop schedule again.
1 oz CTZ first wort hop
.5 oz CTZ 10 minutes
1.1 oz Cascade 5 minutes
1.7 oz Cascade dry hop 7 days

You Brew Your Own Beer? Blessed Bitter, BIAB style.

Brewed up what was supposed to be an ordinary bitter today but got really really good efficiency so it’s more like an ESB. I mashed in before church starting about 8:45, then brought up to a mashout after church at about 12:15. The recipe:

Type: All Grain
Batch Size: 5.50 gal
Boil Size: 9.00 gal
Boil Time: 90 min

Amount Item Type % or IBU
7.00 lb Pilsner (2 Row) UK (1.0 SRM) Grain 80.92 %
0.50 lb Acid Malt (3.0 SRM) Grain 5.78 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 5.78 %
0.40 lb Vienna Malt (3.5 SRM) Grain 4.62 %
0.25 lb Special Roast (50.0 SRM) Grain 2.89 %
0.75 oz Goldings, East Kent [6.10 %] (90 min) (First Wort Hop) Hops 20.2 IBU
0.25 oz Goldings, East Kent [5.00 %] (Dry Hop 3 days) Hops –
1.00 oz Goldings, East Kent [3.00 %] (30 min) Hops 8.7 IBU
0.50 oz Goldings, East Kent [3.00 %] (15 min) Hops 2.8 IBU
0.50 oz Goldings, East Kent [3.00 %] (1 min) Hops 0.2 IBU

I added 4-1/8 tsp gypsum to the mash

Original Gravity: 1.047 SG
Bitterness: 31.9 IBU
Est Color: 9.6

The 1st ounce were commercial, the 2nd two ounces were homegrown by Joe from our homebrew club, thanks Joe!

The homegrown hops going in, smelled AWESOME


Whole hops floating in the boil always look so cool


After racking into the fermeter, the whole hops do a pretty good filter of the beer


The wort has a nice color, this should look really nice when fermented and clear


All oxygenated, yeast added, airlock and blowoff attached and tucked into a nice 19C chamber.

You Brew Your Own Beer? Centennial Blonde bottled

A happy Newcastle bottle.

Bottled 4.5 gallons of Centennial Blonde, racked 1 gallon onto gooseberries and left 5 gallons to bottle later.

You Brew Your Own Beer? Roggenbier bottled

Another happy Corona Bottle.

Bottled up the Roggenbier Wednesday night. Lots of sediment, even after sitting for a month. You couldn’t see it until it got about half way down the bucket then the yeast cake was floating and not compact. I used a second generation Weihenstephan yeast cake over pitched to keep bananas at bay. The beer is sweet with a nice rye taste to it so far.

You Brew Your Own Beer? Roggenbier – BIAB style

Today I did my Roggenbier. I pitched the wort onto the yeast cake from my Dampfbier. First I siphoned roughly half the cake into a clean bucket because I split the wort into 2-3 gallon volumes to provide the extra headspace WY3068 likes’

Beautifully colored mash, smelled great too

Nice brown wort

Split between 2 buckets for the WY3068 active fermentation. Just fit the buckets in my chamber.

The recipe:
Type: All Grain
Date: 7/31/2011
Batch Size: 6.00 gal
Brewer: Two If By Sea
Boil Size: 9.69 gal
Boil Time: 90 min
Equipment: BIAB
Brewhouse Efficiency: 80.00

Ingredients
Amount Item Type % or IBU
6.25 lb Rye Malt (4.7 SRM) Grain 45.03 %
3.50 lb Munich Malt (9.0 SRM) Grain 25.22 %
3.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 21.61 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 7.20 %
0.13 lb Carafa II (412.0 SRM) Grain 0.94 %
1.00 oz Tettnang [5.20 %] (60 min) Hops 16.6 IBU
0.33 oz Saaz [4.00 %] (15 min) Hops 2.1 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat

Beer Profile
Est Original Gravity: 1.061 SG
Measured Original Gravity: 1.060 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.08 %
Bitterness: 18.7 IBU
Calories: 43 cal/pint
Est Color: 15.2 SRM

You Brew Your Own Beer-Fluffy Krausen Pillows


You brew your own beer? Dampfbier day! – BIAB

Today I am brewing a Dampfbier. What is a Dampfbier you ask? According to the German Beer Institute (http://tinyurl.com/6ksmp7t):
“Dampfbier (literally: steam beer) is a centuries-old style from the region of the Bavarian Forest, the southeastern portion of Bavaria, near the Czech border. It is an all-barley ale, usually deep golden to light amber in color, with a unique feature: It is warm-fermented with Weissbier yeast at a temperature above 70°F (21°C), which gives the beer a slightly phenolic aftertaste. Brewed mostly in the summer, it is medium-bodied, very mildly hopped, and low in effervescence.”

I’ll be fermenting this in my cellar which is just above 70F during the summer. I’m using 2-six gallon buckets to ferment as it is suggested to have 33% headspace for the violent fermenting yeast I am using, Weihenstephan Weizen™ by Wyeast http://www.wyeastlab.com/com_b_yeaststrain_detail.cfm?ID=135. I’ll be rinsing the yeast and pitching a Roggenbier onto the yeast cake to take advantage of overpitching this yeast which results in low ester production.

Roggenbier? Well that’s a German Rye Beer. According to the German Beer Institute:
Roggenbier is a medieval ale usually made from a grain bill of about half barley malt and equal portions of wheat and rye malts. Today, a Roggenbier may be either an ale or a lager. Modern renditions of the brew have about 5 to 5.5% alcohol by volume. Rye ales are mildly hopped, which allows the grain flavors to be dominant. Filtration appears to be optional in a rye ale and many, such as the Paulaner (depicted right) are “naturtrüb,” meaning naturally turbid. A yeast-turbid Roggenbier is more authentic, considering that the style had been around long before beer filtration was invented in 1878.”

I could not find much about Dampfbier out there so I cobbled a recipe together, loosely basing it on a Kolsch figuring that might be fairly reasonable. I have a feeling this is like table beers where there really wasn’t a recipe beyond some barley, some toasted for color, whatever hops were available, and whatever wheat yeast they could scrounge up. Here is my recipe:

Recipe: Dampfbier
Brewer: Scott Schluter, Two If By Sea
Asst Brewer: Mark Coogan, Beer the Triangle
Style: Dampfbier
TYPE: All Grain

Recipe
————————–
Batch Size: 5.50 gal
Boil Size: 8.00 gal
Estimated OG: 1.053 SG
Estimated Color: 10.5 SRM
Estimated IBU: 19.5 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
————
Amount Item Type % or IBU
7.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 70.00 %
2.00 lb Munich Malt (9.0 SRM) Grain 20.00 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 10.00 %
1.00 oz Hallertauer Hersbrucker [4.00 %] (60 min)Hops 14.1 IBU
0.25 oz Vanguard [5.50 %] (60 min) (First Wort HoHops 5.3 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat
Total Grain Weight: 10.00 lb

Mash Schedule: Brew In A Bag
6 Gallons mash with 1-1/3 tsp CaCl @ 152F for 90 minutes
2 gallons rinse @ 165F to loosen up the sugars

This recipe can be found and purchased at Brewmaster’s Warehouse if you want:

Volume/water calculations
10# of grain @ 0.05 gallons/# absorbed = 0.5 gallons
Final volume = 5.5 gallons
2 gallons/hour boiloff @ 1 hour = 2 gallons
Total water needed = 8 gallons
I’ll keep 2 gallons out for the rinse.

The Mash

Heating the strike water


Mashing away


Done mashing


Another mash closeup


Just about boil


Boil started


Chilling


Split between 2 fermenters to provide the minimum 33% headspace

Thanks for the company Beer the Triangle!