This Week on BrewZasters: Bottling Laurel India Pale Ale

Last time on BrewZasters), we lost all of our  Lagunitas Brewing’s Little Sumpin’ Sumpin’ Ale clone  from our three Tap-a-Draft bottles.

Tap-a-Drafts are a compromise between bottles and kegs. It’s nice filling only three bottles…The handle has an issue. If you do not confirm that the handle is secure and the locking tab is in place, it leaks… About 15 minutes later the beer had found its way into vegetable crisper (onions, celery, and lettuce were marinating in beer), behind and under the crisper, and onto the kitchen floor…we lost one-third of our product, or about $10 retail. Damn. [Update: Lightning struck twice and a second TAD leaked. The TAD needs to be checked constantly.]

My version of Laurel IPA. Slightly cloudy with a SRM color around 6.

Well, gluttons for punishment that we are, today we packaged our third batch of Laurel India Pale Ale. The initial tastings of the flat beer hint at this being another dynamite batch. This time we filled just one Tap-A-Draft so that we can sample the Laurel sooner but we didn’t expose all our batch to the TAD [I checked that it was still holding product after writing this sentence.] We bottled the remainder in 12-ounce bottles.

We will keep constant vigilance on this batch. It is a sin to spill beer.

Fermentables
Ingredient    Amount        %         MCU    When
Pale 2-row 
Ale Malt     13lb 15oz     94.7 %    7.6   In Mash/Steeped
Carapils Malt  7.20 oz     3.1 %     0.1   In Mash/Steeped
Caramel 40L    5.40 oz     2.3 %     2.5   In Mash/SteepedHop Schedule
Hop                     %Alpha     Amt         Timing
Magnum                 11.0 %     0.77 oz    First Wort Hopped
Cascade                 5.9 %     1.85 oz   60 Min From End
Centennial              9.5 %     0.75 oz   30 Min From End
Simcoe                 12.5 %     0.30 oz   10 Min From End
Columbus(Tomahawk)     15.5 %     0.30 oz   10 Min From End
Centennial              9.5 %     0.45 oz   At turn off
Cascade                 5.9 %     0.20 oz   At turn off
Cascade                 5.9 %     2.12 oz   Dry-Hopped
Centennial              9.5 %     1.15 oz   Dry-Hopped
Citra                  11.1 %     1.00 oz   Dry-Hopped
Yeast
 White Labs WLP001-California Ale

mashed at 151F using 9 gallons of water
Output:
7.5 gallons wort pre-boil grav 1.044 @ 113F (Corrected pre-boil of 1.053)
Original gravity: 1.065
Final Gravity: 1.013
ABV: 6.9%

This Week on BrewZasters: Kegging our Little Sumpin’ Sumpin’ clone

The finished product.

Last time on Brew Disasters (from now on to be referred to as BrewZasters), we had sampled our clone of Lagunitas Brewing’s Little Sumpin’ Sumpin’ Ale and detected  hints of clove (phenolics) and banana (isoamyl acetate) in the aroma and taste.

And we here at Flog This Dead Brewery wondered  if, given these possible imperfections, should we throw the whole batch down the drain, as Dogfish Head Brewing did in nearly every episode of Brew Masters? Hell no! Was our answer. We dry-hopped the bejeezus out of it with  2.33 oz   of  Cascade 1.0 oz of Simcoe, 0.53 oz of Columbus (Tomahawk), 0.45 oz of Perle, and 0.15 oz of Nugget–if a hop was in stock it went into the carboy. And, we hoped time would do its magic and remove the off-flavors.

Tasting Notes – NOT cloned – but not bad

After another two weeks in the secondary, the beer is not a clone but it tastes pretty darn awesome. The hops jump out of the glass and hit your nose like a wave of citrus and pine. It’s light in color (about 5 SRM). When you sip the hops hit your tongue first and it finishes with a bright citrus flavor with some pine in the background.

Troubles in kegging bottling Tap-A-Drafting

For bottling, we added 4 ounces of corn sugar and put the beer in our three Tap-a-Draft bottles. Tap-a-Drafts are a compromise between bottles and kegs. It’s nice filling only three bottles rather than 52 12-ounce bottles. A 16 ounce CO2 cartridge charges up the system and carbonates it. The handle has an issue. If you do not confirm that the handle is secure and the locking tab is in place, it leaks. This is what happened: I missed making sure the handle was completely secured and put it in the refrigerator. About 15 minutes later the beer had found its way into vegetable crisper (onions, celery, and lettuce were marinating in beer), behind and under the crisper, and onto the kitchen floor. Not quite as large a mess as the time the glue from labeler in Dogfish Head Brewing spilled all over, but a mess it was. And, we lost one-third of our product, or about $10 retail. Damn.

 

Sam Calagione has much higher standards than we do. His company has flavor profiles and everything. Whereas our motto is “When in doubt, hop the bejeezus out of  it.”

 

This Week on Brew Disasters: Off flavors-Banana & Clove in the Little Sumpin’ Sumpin’ clone

The Little Sumpin' Sumpin' Ale clone looking very cloney.

Last time on Brew Disasters we were trying to clone Lagunitas Brewing’s Little Sumpin’ Sumpin’ Al eand had several problems right out of the gate: Instead of a desired mash temp of 150F, the mash temp was 170F! And, the pre-boil specific gravity came in low at 1.043. That was a full 12 points below the 1.055 that was our target.

Well, it’s difficult for us to tell if the cooling of the grain from 170F to 149.5F succeeded. But, the adding of 0.5 pounds of corn sugar and 0.5 pounds of dry malt extract may have created another problem: phenols and esters. Specifically the addition of corn sugar could be the culprit for why there are hints of clove (phenolics) and banana (isoamyl acetate) in the aroma and taste. John Palmer says in How to Brew, that adding sucrose or refined sugar (corn sugar probably meets that criterion) contributes to ester production. The easily digestible sugar could have revved the English yeast (Fermentis’s Safale 04) and they could have been over-stimulated and giving off unwanted phenols and esters.

Given these modest, though real, imperfections, would we throw the whole batch down the drain, as Dogfish Head Brewing did in nearly every episode of Brew Masters?

Sam Calagione has much higher standards than we do. His company has flavor profiles and everything. Whereas our motto is "When in doubt, hop the bejeezus out of it."

Well, we here out Flog This Dead Brewery looked at our flavor profiles and realized we have no flavor profiles. We wondered if our degrees Plato were met, and we had no idea what that meant. Finally, we checked our standards, and realized we had none, well, maybe not none, but extremely low.

So, since we have incredibly low standards (after all, we answer to no one but ourselves) and we have won a gold medal for a previous screw-up, we crossed our fingers and dry-hopped the holy bejeezus out of it with 2.33 oz of cascade hops, 1 oz of simcoe hops, and 0.5 oz of Columbus hops.

This Week in Brew Disasters: Big Irish American Red Ale…the bottling

It’s been nearly a month since we at Flog This Dead Brewing avoided injuring even though we boiled 10 gallons of wort for over 3 hours inside a drafty hall filled with randomly running children and tipsy people. We were able to move the wort into fermenting carboys and added yeast at which point the wort changed (legally at least) into beer. A week later we took a sample (using a wine thief, essentially a long plastic pipette)  and its specific gravity measured 1.023.  Though there were some “dish soap” tastes–probably phenols produced by the yeast.

Hydrometer shows the finishing specific gravity of 1.014

After one month in the primary and secondary combined, and two weeks after dry-hopping with an ounce of cascade hops, the specific gravity has reached its final gravity of 1.014.

So today, the beer will be bottled and set aside for bottle conditioning. Bottle conditioning is the process of adding sugars to the beer to awaken the yeast and get them working again. Their burping of carbon dioxide inside the bottle will carbonate the beer.

But, first we will taste the month-old beer to see how it’s doing so far. The beer has a deep red color with a floral nose and taste (reminiscent of rose petals). The soapiness is gone and hoppiness jumps out at you but it is still slightly sweet. In future batches, I think the malt might use a little more presence. Since this was an extract brew there was not much we could do about that. The yeast ate the extract and left the beer a little drier. In an all-grain batch I might try mashing in the 155F (68C) range which will leave some more unfermentable sugars that the yeast can’t digest.

I’ve decided to experiment  with the flavor profile by bottle conditioning half of the batch with corn sugar (0.46  oz/gal) and half with honey (0.56 oz/gal). I’m interested to see how the honey will play with the already great flavors. It may be too much of a good thing. We will know in a few more weeks which method was the right choice.

Carbonation calculation for a brown ale.

Here’s the recipe for the Big Irish American Red beer:

17.00 lb Pale Liquid Extract (4.0 SRM)
0.75 lb Caramel/Crystal Malt – 40L (40.0 SRM)
0.75 lb Caramel/Crystal Malt -120L (120.0 SRM)
0.75 lb Roasted Barley (300.0 SRM)
2 oz Columbus hops (added at 20 minutes before flame off)
2 oz Centennial hops (added at 10 minutes before flame off)
2 oz Citra hops (added at 1 minute before flame off)
2 oz Amarillo Gold hops (added at 1 minute before flame off)
California Ale Yeast (White Labs #WLP001)

After the yeast has been added and two weeks of fermentation here is the expected beer profile:
Est Original Gravity: 1.062 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.3 %
Actual Alcohol by Vol: 6.3 %
Bitterness: 44.5 IBU
Calories: 278 cal/pint
Est Color: 19.2 SRM

Cervesariis Feliciter.” (“Long live the Brewsters”) — Ancient Roman Blessing

Bottling the latest India Pale Ale… a Hop Grenade

It’s Christmas. What better time to bottle a Hop Grenade IPA? (Hop Grenade IPA’s recipe here). Here is the bottle count:

  • 10 – 22 ounce bottles (220 oz)
  • 22 – 12 ounce bottles (264oz)
  • 1 – 32 ounce bottle    (32 oz)
  • Total  4.03 gallons (516 oz)
  • Cost  – $0.93 per 12 oz beer (ingredients only, not counting the bottle)

Bottle conditioning: I mixed 2.85 oz of corn sugar into the 4.5 gallons. That mix should yield a 2.1 CO2 volume according the Beer Recipator. India Pale Ales have CO2 volumes ranging from 1.5-2.3.

It tastes spectacular. Grapefruit with hints of mango. And, even though it’s an 8% ABV, it doesn’t have heat in the finish.

Here are this batch’s numbers:

2-Row Malt                    12lb 0oz (80.0 %) In Mash/Steeped
Caramel 40L Malt          1lb 0oz (6.7 %)  In Mash/Steeped
Carapils Malt                   1lb 0oz (6.7 %)  In Mash/Steeped
Corn Sugar/Dextrose     1lb 0oz  (6.7 %) Start Of Boil
Target Pre-Boil Specific Gravity: 1.045 SG
Actual Pre-Boil Specific Gravity: 1.050 SG

Hop addition Schedule:

Simcoe 0.80 oz … 60 Min From End
Columbus(CTZ Tomahawk) 0.80 oz  … 60 Min From End
Columbus(CTZ Tomahawk) 0.20 oz … 30 Min From End
Simcoe 0.20 oz  … 30 Min From End
Simcoe  0.60 oz  … 15 Min From End
Columbus(CTZ Tomahawk) 0.60 oz  … 15 Min From End
Amarillo  0.60 oz … 10 Min From End
Simcoe  0.40 oz … 1 Min From End
Amarillo  0.30 oz … Dry-Hopped
Simcoe  0.30 oz … Dry-Hopped
Citra 0.30 oz  … Dry-Hopped

Yeast: White Labs WLP001-California Ale

Target Original Gravity: 1.074 SG
Actual Original Gravity: 1.075 SG

Target Final Gravity: 1.013 SG
Actual Final Gravity: 1.015 SG

Target Apparent Attenuation: 82 %
Actual Apparent Attenuation: 78 %

Target Alcohol by Volume: 8.1 % ABV
Actual Alcohol by Volume: 8.0 % ABV

Target IBU (using Tinseth): 112 IBU
Calculated IBU (using Tinseth): 118 IBU

Target Color (using Morey): 7.9 SRM
Actual Color: 7.9 SRM

Target Mash Efficiency: 70.0 %
Actual Mash Efficiency: 71.9 %

Target Fermentation Temp: 64 degF
Actual Fermentation Temp: 58-66 degF