I brewed up my American IPA with 4 different kinds of C-hops. I tried to do a “regular” brew with a sparge but could not get mash temp above 150 with the original 3.5 gallons. So I ended up with 4.5-5 in the tun. This have me a gravity reading of 1.058 at 140 deg F and 3.75 gallons in the brew pot. I poured 3.5-4 gallons in tun for sparge. I got about 7 total gallons in the brew pot after an hour plus sparge. The gravity was 1.042 at 120+ degrees. This only comes to a gravity of about 1.050, so I’ve decided to do a 90 minute boil. I’ve got far more that 5 gallons in the pot, and I’d like to get a higher gravity. Even though I’m using some whole hops, I don’t think I’ll loose too much.
- 12# Two-row
- 0.45# Crystal 40L
- 0.45# Crystal 60L
- 0.5# Carapils
- 1 oz Columbus 13.4% at 60 min
- 1 oz Centennial 9.3% at 30 min
- 2 gallon freezer bags full of backyard hops at 15 min
- 1 oz Cascade 5.5% at 5 min
- 1 oz Citra (dry-hop in a couple weeks)
Too fast for the camera.
When I shook the first package of hops, Muku came looking for a treat. I am still having problems with my wort chiller. I did realize that the connector I purchased last week is slightly off. The 13/16″ male connection has thinner threads than the threads in the female part of the faucet. I switched back to using the out-take spigot from my mash tun and I forced a smaller tube over it, but I still had leakage at the point where it connects to the chiller. After much aggravation, I got the wort chilled, but my 90 minute boil back-fired. While I got a decent OG of 1.064, I only ended up with 4.5 gallons in the fermentor. I pitched California Ale yeast and off it goes.
Brewed up my Celebration clone today. I used 3 bags of backyard hops at 30 min. I did not get to 5 gallons. Plan to dry hop this with an ounce of Cascade and Centennial.
I got the recipe from Homebrew Talk Forums. It is on I’ve done and blogged about many years before, but the post has been lost to HBTF’s blogging format change. I had saved a bottle for several month’s after it was first ready and it received some rave revies at a homebrew club. This is the first time I’ve tried to repeat the recipe. Originally I had used fresh basil from my backyard that I had just torn of the plants and thrown into the boil. However, I’ve been having a difficult time growing basil, so for this recipe I used local organic basil that came in a box. Some basil lime hand soap also inspired me to add lime zest to the wort. I forgot to properly identify the types of grain that I bought at Brew & Grow, but I did record their codes. I am planning to have this ready for HoPS! Oktoberfest at the end of September.
11# Two row
1.5# Honey malt ? (Brew & Grow #129)
1.5# Victory malt ? (Brew & Grow #105)
Hop and spice schedule
- 2 oz. Northern Brewer (7%) FWH
- 1 oz. Cascade (5.7%) 30 min
- 1 oz. Cascade (5.7%) 15 min
- 1 oz. fresh basil leaves 15 min
- 0.5 oz. Amarillo () 8 min
- 5/8 oz. fresh basil leaves 8 min
- 0.5 oz. Amarillo () 2 min
- 1 oz. fresh basil leaves 2 min
- 1 lime, zested 2 min
I ended up with a final gravity in the 1.050-1.051 range, and pitched London Ale yeast.
Update (10/25): I left the fermenter on the first floor for a day after brewing. It was a hot day, so I moved to the basement. Despite this move the vigorous fermentation still blew the air lock and made a mess. After 2 weeks I kegged it up and placed it in my slowly failing refridgerator. It ended up at 5% ABV and 68 IBUs.
The beer was served at Oktoberfest three weeks after kegging, but it had a very yeasty flavor to it and had a bit too much lime. A couple weeks afterwards a HoPS member had his own O-fest party with leftovers from the club event. My beer had a definite band-aid flavor likely the result of an out-of-control, too hot fermentation.
Right now I’m trying to fine what is left of it with gelatin. Tomorrow I’ll transfer it to another keg to see if that helps.
Got some catching up to do.
“Mint Julep” Ale tasting
On Sunday, I went to a croquet tournament that was hosted by my wife’s family. I brought a six pack of Oktoberfest commercial beer as well as my Mint Julep Ale. Now mind you, the mint really did not turn out in the final product, so I’ve re-branded this as an oaked America amber. I even taping a label on the bottles. This can be a pain, but it really encourages people to try your beer. The ale poured a deep amber with a nice creamy head. The carmelly, boozey nose combined with a malty flavor that contained a touch of vanilla and oak. I found that the aromas are magnified by a snifter-style glass. A friend of mine told me to age it on oak for two weeks instead of just one. I got a couple positive comments from crowd at the croquet party. This will definitely be a repeat; perhaps in the winter.
Celebrate Great Ale!
Time to brew up my SN Celebration Ale clone again. This is one of my favorite beers. Grain and 7.5 gallons filled the tun. I only got 5 gallons in the pot, however. I managed to squeeze another 1.5 gallons out of the tun while I was starting the boil. A half pound of DME helped bring the gravity up a bit. Gravity was 1.049 at 144 degrees with hydrometer; 1.058 with refractometer which is probably closer to reality.
Backyard hop cones in the boil.
Here is my hop schedule
- 1 ounce of Chinook at the start of boil
- 1 ounce of Cascade at 30 minutes
- generous helping of Cascade hop cones from the garden at 15 minutes
Got 5.5 gallons at the end. OG was 1.075 with the hydrometer and 1.065 with the refractometer. My my, that is quite a difference. Pitched American Ale yeast. This is destined for some dry hopping in a couple weeks.
Filed under Brewing, Drinkin
Brewing a Sierra Nevada Celebration-type Ale clone. I think I’m using a different recipe from last year. This one requires 5# of DME which I do not have, but I might have upped the grain bill when I was at the store.
I seemed like I have more than 5.5# of grain in the tun. I boiled almost 8 gallons of water in my brew pot for half an hour and dumped it in the tun for about the same amount of time. I poured the water back into the pot and the temp was 176 degrees. I put 14 quarts of water back in the tun and added my grain. The middle temperature is 158 right now. Had to add a quart of boiling water to get the temp back up near 11 minutes left in the boil. Iodine test says I have conversion.
Doing the first Vorlauf right now. Only got 1.5 gallons for the first runnings.
Doing the Vorlauf for the first sparge.
Finished the second sparge and got 6 gallons in the brew pot. Gravity was 1.042 at 125 degrees which, I think, amounts to 1.049. Going to have to add some DME.
Bottled Holiday Ale with 2 oz. of raspberry extract: FG 1.010. Racked Celebration Ale onto Holiday Ale yeast cake: OG 1.065