This Week in BrewZasters: MyBrewCo and the Accidental IPA (on purpose)

This past week I have had some good exchanges with Michael, the designer of the MyBrewCo.com website. Being a typical male, after reading in Brew Your Own (BYO) magazine that MyBrewCo existed, I jumped in and set up my own “Batch-22 Brewery (tagline: There’s Always a Batch). After I set up the Batch-22 Brewery, I posted my observations on this site (here) and Michael had responded to those (see the comments).

An Unexpected IPA. It was supposed to be an American Pale Ale.

An Unexpected IPA. It was supposed to be an American Pale Ale.

Thinking there was no time like the present to start tracking my brewing online, I tried uploading an XML file for the Accidental IPA that was exported from my BeerSmith program. This led to an error message that the recipe didn’t meet the database’s needs.  Databases are notoriously literal and don’t handle human inconsistencies well. (Michael says the standard procedure for standards is to deviate slightly from the standard.) In the end, I created the recipe on the website by picking ingredients from its drop-down menus. (Note: now when you upload a recipe the site tells you that your “File has been uploaded. We’ll process the file and let you know if the recipes need repairing. You can navigate away from this page.”)

Brewing the Accidental IPA on purpose

As you may recall, the first version Accidental IPA was supposed to be an an American pale ale from the book, “Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew” by Jamil Zainasheff and John Palmer. However the original gravity was higher than normal due to some alignment of things* that weren’t there before in my brewing that affected the efficiency of the brew session (apologies for the awkwardness of the sentence).  More sugars in the wort means more food for the yeast which gives the beer more alcohol in the end.

Yesterday, the plan was to brew the Accidental IPA on purpose. As always, I got out the trusty Brewer’s Logbook from BasicBrewing.com for my notes–paper and pencil really help capture stuff as it’s happening. I hit the numbers that the beer needed: 12.5 gallons of 1.057 wort pre-boil and 9.5 (I wanted 10) gallons of 1.072 wort into the fermenters.

One reason for notes is that I follow Tasty McDole’s method of mashing, in that I don’t sweat trying to calculate the exact strike water amount (at 1.25 quart/1 pound of grain), but simply put in 10 gallons and then fly sparge (rinse) the grains. Keeping track of the strike water temps for different size grain bills for 10 gallons of water becomes important to put in your notes, if you want to replicate the results.

I also went to MyBrewCo.com and set up a “Brew Job.” (You may set up a Brew Job only if you are registered as a “Brewery.”) I picked my recipe, named it On Purpose IPA, picked the mash schedule from the Mash Template (Infusion, Mash Out, Fly Spare, Medium [body])**, the Brewing Method (all-grain), and a few other details and told the program to “Create” the Brew Job. The program then gives you an overview of the job, including the beer’s profile (tachometer-style dials indicate the IBUs, the predicted original gravity, final gravity, ABV, and color***).  Above the dials are tabs relating to the batch: Job, Brew Day, Mashing*, Schedule, equipment, Fermentable, Hop, Miscellaneous, Yeast, Actuals (actual volumes of wort produced), Readings, Notes, Carbonation, and Batch Split.

After the instructions, the “Readings” tab is probably the most beneficial/important. It is here you add a “Reading Type” (Gravity or Temperature). Within the drop-down menu of the Temperature choice you will find: “Ambient, Grain, Mash-In, Rest, Mash-Out, Boil, Into Fermenter, Pitch, Primary, Secondary, Container, Serving.” What was missing, for me, was Strike Water temperature****.  I track the strike water temperature so that I can duplicate (or, more often, tweak it up or down because the mash temp was off) the result next time. I would like to see the strike water temperature in there (maybe it is and I missed it). I would also like to see the mash temperature listed in the recipe–mash temp controls the body of the beer. (for more on mash temperature and the body of the beer, see Brad Smith’s write-up here.)

Brewing is a craft–a mixture of art and science. You may think of brewing as I do, a simple process of making a porridge, saving the liquid and tossing out the grainy bits, boiling, cooling, and fermenting. But as you get better and acquire more knowledge, you consider more and more steps/requirements–and there are lots of those. MyBrewCo tries to help you track and manage the stuff involved in making consistently good beer, while trying to be different/better than other online brewing sites such as BrewToad.com. I wish Michael luck in this and will continue to help in dialing in the process.

About MyBrewCo.com

The MyBrewCo website says it is designed to, “Manage your brewing online.” You can:

  • “Create and upload Recipes”.
  • “Convert Recipes between brewing methods, unit of measures and automatically scale to equipment”.
  • “Let the system manage your efficiency and automatically scale recipes”.
  • “Manage recipe versions, copy and modify any recipe in the database”.
  • Create “An online shopping list, add custom items or let the system populate when a job is created”.
  • “Use our calendar or plug your brewing schedule into your favorite application using the internet calendar”.
  • “Use our online shopping list, add custom items or let the system populate when Use our online shopping list, add custom items or let the system populate when” you are ready to do so.
  • “Manage Brew Jobs, view recipe and instructions”.
  • “Record brew day statistics for analysis.”
  • “Track efficiencies between equipment profiles”.
  • “Record gravity readings and track your beer’s fermentation”.

*Perhaps my grain grinder has the perfect alignment of its teeth so it gives the perfect crush or switching from brewing in a bag (BiAB) to fly sparging or something else made the mash efficiency go up.

**The choice of the Mash Template is quite important. On my first attempt I wasn’t paying close attention and missed this selection and the first choice in the queue was chosen by default. This would normally not be a big deal, you would go to where you could edit the mash schedule and change it. The only change allowed after the program creates the Brew Job is to change the name of the mash; the temperatures, times, and steps cannot be altered. You will need to delete the Brew Job and reenter the data.

***The color that the program gives is a 10 SRM and the beer is probably a 4.0-5.5 SRM.

****The rule of thumb is to heat the strike water 10F more than the mash temperature desired due to the cooling provided by the grain (at 1.25 quarts of water per 1 pound of grain).

This Week in BrewZasters: American, erm, India Pale Ale (Take 2)

Cover of "Brewing Classic Styles: 80 Winn...

I know I used this picture last time. But, really, you need this book. (Cover via Amazon)

Yesterday, we here at Flog This Dead brewing, tried our hand again at an American pale ale (definition here). And, again, we made a 10 gallon batch of beer.

The recipe was the same as before and came from the book, “Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew” by Jamil Zainasheff and John Palmer. (Really, if you don’t have this book in your library, you should.)

American Pale Ale
Anticipated alcohol by volume: 5.82%
Anticipated Original gravity: 1.056
Anticipated Final gravity: 1.012
Anticipated IBUs: 39
Anticipated Color: 4.5 SRM
Anticipated Efficiency: 65% (Actual Efficiency 76%!)

Grain Bill (for 10 gallons)
23.0 lbs of 2-Row Malt
1.6 lbs of Vienna Malt (substituted for Munich)
1.0 White Wheat Malt

Mashed for 60 minutes into 10 gallons at 154F (recipe calls for 152F)

Fly-Sparged at 168F

Boil time was 90 minutes

Hop Schedule
1.25 oz Horizon Galaxy (14% alpha acids) 60 minutes from end of boil
1 oz Cascade (10% alpha acids) 10 minutes from end of boil
1 oz Centennial (5.5% alpha acids) 10 minutes from end of boil
1 oz Cascade (5.5% alpha acids) 0 minutes from end of boil
1 oz Centennial (10% alpha acids) 0 minutes from end of boil
And, since the OG landed higher than a pale, it was dry-hopped:
1 oz Citra (12.0% alpha acids) dry-hopped
1 oz Cascade (5.5% alpha acids) dry-hopped
1 oz Galaxy (14.0% alpha acids) dry-hopped

The wort was divided into three carboys (4 gal, 3 gal, and 3 gal).

Two carboys were pitched with Fermentis’s Safale 05 yeast (I toyed with pitching one with Safale 04 but decided not to), and one carboy had Wyeast 3787 Trappist Ale yeast pitched into it. My son and my friend Paul are excited about the Belgian brew.

Actual alcohol by volume: 8.1%
Actual Original gravity: 1.071
Actual Final gravity: 1.010
Calculated IBUs: 39
Calculated Color: 4.5 SRM
Actual Efficiency: 76%

For the second time in a row, our American pale ale jumped into the India pale ale category (for two of the carboys–the Trappist will be Belgian-y), at least as far as alcoholic content is concerned.

This Week in BrewZasters: American Pale Ale

Cover of "Brewing Classic Styles: 80 Winn...

Cover via Amazon

Yesterday at flog this dead brewing we made an American pale ale (definition here). And, for the first time ever in our brewing history, we made a 10 gallon batch of beer. The recipe came from the book, “Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew” by Jamil Zainasheff and John Palmer. If you don’t have this book in your library, you should. The recipes are designed for extract brewers, and also have the recipe for all grain brewers.

American Pale Ale
Anticipated alcohol by volume: 5.82%
Anticipated Original gravity: 1.056
Anticipated Final gravity: 1.012
Anticipated IBUs: 39
Anticipated Color: 4.5 SRM
Anticipated Efficiency: 65%

Recipe (keep in mind this is for a 10 gallon batch of American pale ale):

We needed to slightly modify the grain bill for Jamil’s American pale ale by replacing the Munich malt with 1.75 pounds of Vienna malt. The rest was 23 pounds of 2 row barley malt and 1.25 pounds of white wheat malt.

The hop schedule for this one was 1.25 ounces of Galaxy hops at 60 min. (we had no Horizon hops in stock), 1 ounce of Cascade hops at 10 min., 1 ounce of Centennial hops at 10 min., 1 ounce of Cascade hops at 0 min., and 1 ounce of Centennial hops at 0 min. in addition, we will dry hop with 2 ounces of Falconer’s Flight hops.

4 packages of Fermentis’s Safale 05 yeast

In addition to this being flog this dead brewing’s 1st 10 gallon batch, it was also the 1st time we have ever fly sparged (our 15 gallon keggles could not handle that much grain and water at the same time). Perhaps it was the fly sparging for our better than 65% efficiency, but our efficiency was 73%. As a result, what should have been an original gravity of 1.056 turned onto be 1.068. Our American pale ale is in the India pale ale category at least as far as alcoholic content.

The beer is now in Better Bottle fermenters (and covered with wet T-shirts to keep the beer as cool as possible under trying conditions) and merrily percolating away. The initial taste of the raw wort is of a sweet pleasantly hopped ale. We should know in a week to 10 days if this batch will be a success.

This week on BrewZasters: Session IPA

I got a call from my friend Ron, the owner and head brewer, at Kelsey Creek Brewing Company the week before last. He had some American ale yeast, would I like it? Hell yes, I would like it. Getting “some yeast” from Ron is the equivalent of maybe 10 starter batches; it’s probably a pint (~0.5L) of active yeast.

I recently found a recipe for a “small” IPA (India Pale Ale) that I wanted to try. The recipe falls pretty well into the hoppy pale ale category. The idea is to give the “mouthfeel” and hoppiness of an IPA without the alcohol kick. Or, what I call a session IPA. Here’s the recipe:

(Anticipated) Original gravity = 1.045

(Anticipated) Finished gravity = 1.012

(Anticipated) SRM (Color) = 18

(Anticipated) Alcohol By Volume = 4.3%

Grain Bill (Mash at 152F/67C for 60 minutes)

2.9 lb (1.3 kg) 2-row pale malt (2 SRM)

2.5 lb (1.13 kg) Munich malt (9 SRM)

2.0 lb (0.9 kg) Vienna malt (3.5 SRM)

Hop Schedule

0.78 Oz (22g) Simcoe hops (12% Alpha acids) at 90 minutes

1.0 (28g) U.S. Golding hops at flameout

2.0 Oz (56g) Amarillo hops “dry hopped” in secondary

Yeast

Wyeast 1968 (London ESB) yeast

The author appears to be going for an English/American fusion IPA taste by calling for a London Extra Special Bitters yeast and the aroma/dry hop additions of Golding and Amarillo hops. These aroma/dry hop additions should give the beer a floral and citrus aroma but the London ESB yeast should dampen some of the taste in ways a cleaner American ale yeast wouldn’t. The use of Munich and Vienna malts should give a fullness (I’m no expert here, I’m checking BeerSmith and BeerAlchemy for descriptions) that wouldn’t be there with straight 2-Row barley because they will yield less fermentable sugars than straight 2-Row barley would. (Experts, please leave a comment to let me know if I’m totally off base)

I wanted to make this. I really like the session beer idea where you get a lot of taste but don’t need to take a nap after two beers.

Of course, I had only two ingredients of the recipe: 2-row malted barley and Munich malt.

I needed to get creative. I had ten to twenty batch-worths of yeast that wouldn’t last indefinitely. So as somebody (Hunter S. Thompson?) once said, “When the going gets weird, the weird turn pro.”

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

This is a picture of my Laurel IPA, but the Session IPA looks similar.. Slightly cloudy with a SRM color around 6.

Here’s the recipe I came up with:

Estimated Original Gravity: 1.045

Estimated Final Gravity: 1.010

Estimated Alcohol by Vol: 4.5 %

Estimated Bitterness: 39.0 IBUs

Estimated Color: 6.1 SRM

5 gallon batch

Grain Bill (Mash at 152F/67C for 60 minutes)

5 lbs 12.7 oz Pale Malt (2 Row) US (2.0 SRM)

1 lbs 12.1 oz Munich Malt – 10L (10.0 SRM) Grain 2 20.5 %

12.8 oz Corn, Flaked (1.3 SRM) Grain 3 9.3 %

3.8 oz Caramel/Crystal Malt – 60L (60.0 SRM) Grain 4 2.8 %

Hop addition schedule

19.84 g Galaxy [14.00 % AAU] – First Wort Hop

1 Oz (28 g) Centennial [10.00 % AAU] – Boil 0.0 min

1 Oz (28 g) Falconer’s Flight [10.50 % AAU] – Dry Hop

Yeast

3 pkg Wyeast Labs #1272 American Ale II (a bit fruitier than my go to yeast Safale 05)

I brewed it on July 8 and hit the estimated numbers right on. The wort cooled and I added the yeast. Visible fermentation happened in 30-40 minutes. It started so quickly I worried that it had an infection. I covered the Better Bottle carboy with a wet t-shirt to keep it cool and closer to the optimum fermentation temperature. The coolest part of my house, the basement, was hovering around 80F during the day—too warm for something that is not supposed to be a Belgian-style beer.

The specific gravity after two days in the fermenter was 1.010. It was transferred to another carboy (i.e. the secondary) and left for several more days.

My beer wench (i.e. my wife) and I bottled the beer today using four ounces of corn sugar mixed with the beer to carbonate (bottle conditioning).

I’m pleased with how it turned out. I give the beer 4 out of 5 stars. It tastes delightful with a citrusy hoppiness that dances on your tongue. It has a pleasant aftertaste. The mouthfeel is on the light/watery side of the scale. I would like to have a bit more fullness and maybe a little biscuit. I’ll add Victory and Vienna malts to the next batch in lieu of the corn and Crystal 60.

This Week on BrewZasters: Brewing a Single-Hopped Ale

Humulus lupulus

The hop plant with cones. The cones hold the hop oil which give beer its bitterness. (Photo credit – Flickr)

This week on BrewZasters, we brew a beer using a single type of hop–in this case the Falconer’s Flight hop.

Many in the Lake County Homebrewers club are brewing these Single Hop Experiment (SHE) ales this month with the plan to compare, contrast, and exchange the beers at our meeting next month (which should occur on August 2o–the 3rd Monday of the month–at 6pm).

The recipe is very simple. The grain bill is: 9.5 lbs of 2-row malted barley, 0.75 lbs of crystal 60L malted barley, and 0.5 lbs of crystal 15L malted barley. Mash at 152F (this should give a specific gravity after the boil of 1.050).  Then the amount of hop added at 60 minutes is calculated to deliver 25 International Bittering Units (IBU–I calculated 0.68 oz of Falconer’s Flight would give 25 IBU), then 1 oz of the hop at 10 minutes and 1 minute before the end of the boil, and 1 oz of the hop in the fermenter as a “dry hop.” The yeast is White Labs California Ale WLP001.

Other than slightly scorching the bottom of my mash tunand ripping a gaping hole in my BIAB bag that I use for my mash…oh and raising the mash temperature waaaay too high again, and I’m a gallon short (4.5 gallons yield), the brew went swimmingly. The wort tastes great. Now, we wait for 14 days….

Demonstrating how to make beer without taste

Or, at least, demonstrating how to make beer without tastings of already-made home-brewed beer.

Two weekends ago my friend (and prez of the Lake County Homebrewers) Paul and I manned a booth for our homebrewing club at the  Lake County Home Wine Makers Festival in Lakeport, CA. It was the first time in at least five years that the booth for the Lake County Homebrewers’ group did not provide tastings of home-brewed beers. We decided to not pour our beers due to an opinion given to us by local officials of the California Department of Alcoholic Beverage Control (CABC) that pouring any of our homebrew at public events violates State law (at least as the local CABC interprets their regulations–regulations transform squishy language found in legislation to more concrete, hence more quantifiable language, then officials charged with enforcing the regulations interpret what the regulation’s language actually means). So, our group decided, we just could not risk losing our equipment to a CABC raid of our homes. Some of our group are going pro and will be opening nano-breweries soon and cannot risk pissing off the people reviewing their liquor licenses.

Consequently, Paul and I demonstrated the steps necessary to make an all-grain batch of India Pale Ale called Hoppiness is an IPA. Its (10 gallon) recipe is available here as a PDF.

Technically, we did not have beer until we added yeast. We split the 10-gallons of wort into two 5-gallon fermenters and took our half home where we added White Labs WP005 British Ale Yeast to the cooled wort.

I bottled my portion today (two weeks later). The starting original gravity was 1.061. The final gravity was 1.014 SG. That calculates to an attenuation of 76.5% and an ABV of 6.3% (almost a session beer by today’s IPA standards). It has ample piney bitterness and not citrusy.

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%

Brew Day Notes: Laurel IPA

Today we brewed the ‘House’ India Pale Ale. The wort’s color looks much more like the picture on the right. It looked like an SRM 10 or 11 rather than the 6 that was forecast.

Julian Shrago’s Laurel IPA is the base recipe for our ‘House’ IPA. Of course we here at Flog This Dead Brewing tweaked the original recipe (which is at the bottom of this post). We wouldn’t be homebrewers if we didn’t change something about the recipe, would we? For one thing, Julian “Burtonizes” the water, and that will make the beer seem bitterer than the already mindbogglingly high 96 IBUs. To my taste, the Burtonizing the water for Beachwood BBQ Brewery’s offering gave it a tinge of diesel. And, diesel is a taste I don’t lust after.

Brewday Notes

  • My mash temperature was 8-10F too hot (temp did not drop after adding grain). The rule of thumb for heating water for mashing the milled grain is to heat it 10-12F above the desired mash temperature (e.g. 161-163F for a desired mash temp of 151F). I expected the temperature to when I added the nearly 15 pounds of grain to the heated water. It didn’t. Do you have a similar experience? Is this because of the keggle’s mass holding the heat and the weldless thermometer?
  • The pre-boil gravity calculated by BeerAlchemy is too low (perhaps by 7 points), which means my assumed evaporation is too high.
  • Total time for brew day: 7 hours. That includes set-up and clean-up.
  • Mash at 151F (needed to cool down wort to 151)
  • Measured pre-boil gravity: 1.053
  • Measured Original Gravity: 1.065
  • Target Final Gravity: 1.015
  • Target IBUs: 95
  • Expected ABV: 6.5%
  • Expected Color: 5.8 SRM (looks more in the 10-11 SRM neighborhood)

Today’s House IPA recipe

– 5 gallon batch at 70% efficiency

Grain Bill
13 lbs 15 oz Pale Malt (94.7%)
7.20 oz Carapils (Dextrin) Malt (3.1%)
5.40 oz Crystal 40L Malt (2.3%)

Hops
0.77 oz German Hallertauer Magnum – first wort hop (FWH)
1.85 oz Cascade – 60 minutes from end
0.75 oz Centennial – 30 Min From End
0.30 oz Simcoe – 10 Min From End
0.30 oz Columbus (Tomahawk) – 10 Min From End
0.20 oz Cascade – flame off
0.45 Centennial – flame off
12.12 oz Cascade – Dry-Hopped
1.30 oz Summit – Dry-Hopped
1.30 oz Centennial – Dry-Hopped

Yeast
White labs WLP001- California Ale

Mash at 151F
Target pre-boil gravity: 1.045
Target Original Gravity: 1.064
Target Final Gravity: 1.015
Expected IBUs: 95
Expected ABV: 6.7%
Expected Color: 5.8 SRM

For Extract Brewing

For an extract, try 6.9 lbs of dry light malt extract and steeping 0.4 lbs carapils and 0.3 lbs of caramel 40 at 160F for 30 minutes or so.

Mike “Tasty” McDole’s  Laurel IPA recipe  (12.5 gallon batch)

Last November while on the Brewing Network, Rodger Davis and Julian Shrago announced a Pro/Am collaboration on Julian’s Laurel India Pale Ale. Rodger (then at Triple Rock) and Julian (at Beachwood Brewing ) invited homebrewers to brew the same recipe that they would be brewing at their respective breweries.Then in December came the tasting.  The two brewers made radically different beers. Julian loves first wort hopping and Burtonizing the water. Then Triple Rock brewer, Rodger Davis does not believe in first wort hopping or Burtonizing. There were other differences. The brand of grains was different and the water was different (Berkeley vs. Long Beach).

Julian Shrago’s Laurel IPA recipe:

THE LAUREL IPA
– 5 gallon batch at 75% efficiency –

* 11.5 lbs. American 2-row malt
* 0.4 lbs. Carapils malt
* 0.3 lbs. Crystal 40 malt

Mash @ 151 degrees Fahrenheit for one hour.

90 minute boil

* 0.8 oz. Amarillo pellets (9.6% AA) for first wort hop (FWH)
* 0.55 oz. Summit pellets (18% AA) for 60 minutes
* 0.75 oz. Centennial pellets (9.2% AA) for 30 minutes
* 0.3 oz. each Simcoe (12.2) and Columbus pellets (14.0) for 10 minutes
* 0.5 oz. Amarillo pellets (9.6% AA) at flameout/whirlpool
* Dry hops: 1.3oz each Amarillo, Centennial, and Summit pellets for two weeks

Ferment with White Labs California Ale Yeast WLP001 or Wyeast 1056

OG/FG: 1.064/1.010
SRM: 5.2
IBUs: 108

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.”

 

Yeast Ranching notes

These are some notes I took when the owner/brewer of the soon-to-be-opened Kelsey Creek Brewing gave a seminar on yeast ranching to some members of the Lake County Homebrewers club.

=====

To grow and cultivate (aka “ranch”) yeast you want clean clear wort with the trub precipitated out to mix with agar to put on the petri dishes. You will also need inoculation loops and  inoculation needles.

Required for yeast ranching:

Process:

Sprinkle agar over the top of the cooled wort. Do not dump the agar rather sprinkle in around (7g/250ml). No need to stir. Sanitation is not critical yet, since it will go into a pressure cooker which serves as an autoclave. Be sure to add nutrient to your wort.
After it has been used, every time you touch something in the pressure cooker you spray it with isopropyl 70 alcohol.

Pour the agar & wort solution using the “pacman” technique
Make sure the agar sets up ~45min before flipping over to lessen the condensation

Place a drop of diluted yeast solution on the dish with the agar. Then remember the spot and drop sterile saline on the yeast’s spot.

Then use the needle to drag the drop to streak it.

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Nice to haves:

  • Hemocytometer (local veterinary offices may have these lying around)
  • microscope

To check yeast viability a bulb flask is used (9 ml of sterile and 1 ml of yeast and 1 drop of methylene blue) and .0001 ml of of solution is placed on hemocytometer slide

Resources: