I brewed the Octoberfest on Saturday night. I am using a cooler with frozen water bottles to control my fermentation temperature. I put the keg into the cooler the first night with 8 water bottles. It kept the temp at about 64 degrees. I have had about an inch of krausen on top of the brew since Sunday morning when I checked the brew. It seems to have taken off sometime in the middle of the night Saturday so the lag time was very minimal. I have been changing the bottles out every 12 hours or so. It has been keeping a pretty steady temp from 61-64 degrees. I have had to drop a few of the bottles as the fermentation dies down.
The frozen bottles after the 12 hrs have been still pretty frozen the last day or so. So I changed them out last night about 10pm and by midnight it was down to 59 degrees in the cooler so I took out three of the bottles and left only three in the cooler. This morning it was 64 degrees.
I plan on leaving this to ferment at least two weeks. Then I will bottle and let it sit at about 70 to carb and condition for 5 weeks, maybe spending the last week in the fridge. I will be drinking these by the very beginning of October.
Wednesday, August 18, 2010
Sunday, August 15, 2010
Brew Day
Yesterday I brewed up a Mr. Beer Recipe called Octoberfest Cream Ale. It is supposed to be a tasty ale version of a classic lager recipe. Im trying my new cooler with frozen water bottles inside to keep the temp down. I added 8 water bottles and the temp is at a steady 64 degrees.
I did pitch the yeast warm at about 85 degrees but I think it will be ok. Im going to let this ferment for about 2-3 weeks and then let it condition for 4-6 weeks.
Octoberfest Cream Ale
Recipe Octoberfest Cream Ale Style Oktoberfest/Marzen
Brewer Scott Batch 2.13 gal
Extract
Recipe Characteristics
Recipe Gravity 1.047 OG Estimated FG 1.012 FG
Recipe Bitterness 13 IBU Alcohol by Volume 4.5%
Recipe Color 14° SRM Alcohol by Weight 3.5%
Ingredients
Quantity Grain Type Use
1.21 lb MrB. Mellow Amber UME Extract Extract
1.21 lb MrB. Octoberfest Vienna Lager Extract Extract
Quantity Hop Type Time
0.50 oz Generic Pellet 0 minutes
1.00 oz MrB. Octoberfest Vienna Lager Pellet 5 minutes
Quantity Misc Notes
1 unit Safale S-04 English Ale Yeast Other
Recipe Notes
Batch Notes
Brewed 08/14/10
I did pitch the yeast warm at about 85 degrees but I think it will be ok. Im going to let this ferment for about 2-3 weeks and then let it condition for 4-6 weeks.
Octoberfest Cream Ale
Recipe Octoberfest Cream Ale Style Oktoberfest/Marzen
Brewer Scott Batch 2.13 gal
Extract
Recipe Characteristics
Recipe Gravity 1.047 OG Estimated FG 1.012 FG
Recipe Bitterness 13 IBU Alcohol by Volume 4.5%
Recipe Color 14° SRM Alcohol by Weight 3.5%
Ingredients
Quantity Grain Type Use
1.21 lb MrB. Mellow Amber UME Extract Extract
1.21 lb MrB. Octoberfest Vienna Lager Extract Extract
Quantity Hop Type Time
0.50 oz Generic Pellet 0 minutes
1.00 oz MrB. Octoberfest Vienna Lager Pellet 5 minutes
Quantity Misc Notes
1 unit Safale S-04 English Ale Yeast Other
Recipe Notes
Batch Notes
Brewed 08/14/10
Wednesday, August 11, 2010
48qt cooler temp control test
I got a free 48qt cooler a few weeks ago. I was thinking of converting this into a mash tun. But I dont really want to do all grain. I decided that I would use this as a temperature control chamber for my smaller batches. I do my smaller batches in Mr. Beer kegs. I really like the size and the fact that they are brown makes them less permeable to light. I also like the fact that there is no airlock. Just a vented lid to let air out but nothing in.
My brewing plans did a complete 180 when I saw Mr. beer was having a sale. Its been a couple years since I have used any of their ingredients. I grabbed up two of their recipes which were on sale. The first one is a schwarzbier. I have always liked this style of beer so we will see how the MB recipe compares. Now it is a lager and it is made with Mr. Beer ingredients. So I don't have super high hopes. But I do really like the Octoberfest Vienna Lager from Mr. Beer, which is the base for this kit.
The other recipe I got was a Octoberfest Cream Ale. This also uses the Octoberfest vienna lager as a base. I also plan to try to ferment these in the new temperature control chamber. I got US-04 for these so hopefully I can get very few fruity esters in these beers.
My brewing plans did a complete 180 when I saw Mr. beer was having a sale. Its been a couple years since I have used any of their ingredients. I grabbed up two of their recipes which were on sale. The first one is a schwarzbier. I have always liked this style of beer so we will see how the MB recipe compares. Now it is a lager and it is made with Mr. Beer ingredients. So I don't have super high hopes. But I do really like the Octoberfest Vienna Lager from Mr. Beer, which is the base for this kit.
The other recipe I got was a Octoberfest Cream Ale. This also uses the Octoberfest vienna lager as a base. I also plan to try to ferment these in the new temperature control chamber. I got US-04 for these so hopefully I can get very few fruity esters in these beers.
Wednesday, August 4, 2010
More updates
Its been a while since I have brewed. I did end up doing the Muntons Mexican cerveza. It didn't turn out very good. I want to do some stuff coming up for the end of summer, Oktoberfest, and Christmas. But I need to get on the ball.
I really want to do a true lager Oktoberfest, a Belgian dubbel, and another attempt at an Old Fezziwig clone, along with my normal IPA, and stouts and porters for winter.
Beer just hasn't been tasting really good to me lately and I cant figure out why. I think part of it may be the larger 5 gallon batches. I get towards the end of the two cases of each beer and I cant drink them anymore. I think I may do just house beers like IPA's or brown ales in 5 gallons and then try the seasonals in 2.5 gallon batches.
I really want to do a true lager Oktoberfest, a Belgian dubbel, and another attempt at an Old Fezziwig clone, along with my normal IPA, and stouts and porters for winter.
Beer just hasn't been tasting really good to me lately and I cant figure out why. I think part of it may be the larger 5 gallon batches. I get towards the end of the two cases of each beer and I cant drink them anymore. I think I may do just house beers like IPA's or brown ales in 5 gallons and then try the seasonals in 2.5 gallon batches.
Wednesday, June 30, 2010
End of June Update
Well I have finished off the Phat Tyre kit and it wasnt exactly to my liking. I had a few other people try it that enjoy the american amber ale style and they seemed to like it.
I also have the Caribou Slobber going strong at about 6 weeks in the bottle. It has a great brown color with ruby highlights and a great two finger head. I hit the carb spot on with this. The aroma is a little bit of hops and some chocolate maltyness. Flavor is much more complex than the nose. It is a little chocolatey, and has some roasty coffeeness at the end. It has a little bit of hop bitterness but not a lot of hop flavor.
Also in the bottles I have the Sierra Madre. Its a great American Pale Ale. It tastes a lot like Sierra Nevada Pale Ale which is what I was going for. I added about a quarter ounce more bittering hops to this and it came out great. I might do this kit as is next time to see how it compares to this one that is a little more bitter.
I have a Muntons Mexican Cerveca kit in the fermenter right now. I added one lb of light DME and one lb of dextrose to this kit the ABV is going to be low and unfortunalty I didnt make a note of it as I wanted this to be a super simple brew. The whole thing cost me under 25 dollars for 5 gallons of beer.
Next up I want to do a belgian beer. This will suit this time of year when my fermenation temps get up to 74-76 degrees. I will also be using liquid yeast for the first time with this. I hope to brew this in the next couple of weeks.
The cherry beer has been put off for a while. I hope to do it for the fall but I just am not motivated lately.
I also have the Caribou Slobber going strong at about 6 weeks in the bottle. It has a great brown color with ruby highlights and a great two finger head. I hit the carb spot on with this. The aroma is a little bit of hops and some chocolate maltyness. Flavor is much more complex than the nose. It is a little chocolatey, and has some roasty coffeeness at the end. It has a little bit of hop bitterness but not a lot of hop flavor.
Also in the bottles I have the Sierra Madre. Its a great American Pale Ale. It tastes a lot like Sierra Nevada Pale Ale which is what I was going for. I added about a quarter ounce more bittering hops to this and it came out great. I might do this kit as is next time to see how it compares to this one that is a little more bitter.
I have a Muntons Mexican Cerveca kit in the fermenter right now. I added one lb of light DME and one lb of dextrose to this kit the ABV is going to be low and unfortunalty I didnt make a note of it as I wanted this to be a super simple brew. The whole thing cost me under 25 dollars for 5 gallons of beer.
Next up I want to do a belgian beer. This will suit this time of year when my fermenation temps get up to 74-76 degrees. I will also be using liquid yeast for the first time with this. I hope to brew this in the next couple of weeks.
The cherry beer has been put off for a while. I hope to do it for the fall but I just am not motivated lately.
Sunday, June 13, 2010
Wednesday, June 9, 2010
Quick updates
I went today and picked about 3 lbs of cherries for a sour cherry ale recipe I got out of Extreme Brewing by Sam Calgione. I actually need about 5 lbs, but I was picking them from a tree at my parents house and it had been raining all night. I was getting soaked and had my three kids in tow. So I didn't quit get what I wanted. I may go back or I may just buy frozen cherries to make up the difference. The recipe is listed below.
I have been thinking about the upcoming fall and winter. I am thinking about doing an Imperial Stout and a Milk Stout. I made the milk stout out of Brewing Classic Styles last year and it was great. I will probably brew that one again but in a five gallon batch this time instead of 2.5. I would also like to do a coffee stout or porter and am still looking into recipes for that.
I am trying to hold off on trying the no hop beer until it is at two weeks in the bottle. It is at one week today and this would typically be the day I try it to make sure its carbing and conditioning well. But with only 25 bottles I am trying to save as many as possible. I am drinking my Sierra Madre Pale Ale and it is fantastic. It is two weeks in the bottle and the carbonation is great. It is very flavorful from the hops and alarmingly easy to drink.
I am also working on a blog about the Mr. Beer myth that should be up in a few days. Hopefully someone will read it.
Sour Cherry Ale 2.5 gallon
Brew Type: Extract Date: 4/14/2010
Style: Fruit Beer
Batch Size: 2.50 gal Assistant Brewer:
Boil Volume: 2.86 gal Boil Time: 60 min
Equipment: Brew Pot (4 Gallon)
Taste Rating (50 possible points): 35.0
Ingredients Amount Item Type % or IBU
3.30 lb LME Golden Light (Briess) (4.0 SRM) Extract 86.84 %
0.25 lb Munich Malt (9.0 SRM) Grain 6.58 %
0.25 lb Wheat Malt, Ger (2.0 SRM) Grain 6.58 %
0.50 oz Northern Brewer [8.50 %] (60 min) Hops 30.8 IBU
0.25 oz Fuggles [4.50 %] (20 min) Hops 4.9 IBU
0.25 oz Tettnang [4.50 %] (10 min) Hops 3.0 IBU
0.50 tsp Irish Moss (Boil 10.0 min) Misc
2.00 tsp Pectic Enzyme (Boil 0.0 min) Misc
5.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
5.00 lb Sour Cherry (Boil 0.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale
Beer Profile Estimated Original Gravity: 1.051 SG (1.030-1.110 SG) Measured Original Gravity: 1.010 SG
Estimated Final Gravity: 1.015 SG (1.004-1.024 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 5.3 SRM (3.0-50.0 SRM) Color [Color]
Bitterness: 38.7 IBU (5.0-70.0 IBU) Alpha Acid Units: 5.4 AAU
Estimated Alcohol by Volume: 4.63 % (2.50-12.00 %) Actual Alcohol by Volume: 0.65 %
Actual Calories: 43 cal/pint
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (2.0-3.0 vols)
Estimated Priming Weight: 1.9 oz Temperature at Bottling: 60.0 F
Primer Used: - Age for: 4.0 Weeks
Storage Temperature: 52.0 F
Notes
Recipe from Extreme Brewing written by Sam Calgione.
Steep Munich and wheat malt in 4.5 gallons of water with gypsum. Remove bag after 30 mintues, add LME and bring to boil. Add hops at specified intervels. Take off heat cool to 170 and add cherries. Stir clockwise for two minutes to create whirlpool effect and chill to pitching temp.
Use 10 lb of fresh crushed cherries, 7 lbs of frosen cherries, or two lbs of dried cherries. Add pits to fermenter if available.
Yeast suggestions: Wyeast 1968 ESB or 1388 Begian Strong Ale; or white labs lp002 English Ale/ ESB
I have been thinking about the upcoming fall and winter. I am thinking about doing an Imperial Stout and a Milk Stout. I made the milk stout out of Brewing Classic Styles last year and it was great. I will probably brew that one again but in a five gallon batch this time instead of 2.5. I would also like to do a coffee stout or porter and am still looking into recipes for that.
I am trying to hold off on trying the no hop beer until it is at two weeks in the bottle. It is at one week today and this would typically be the day I try it to make sure its carbing and conditioning well. But with only 25 bottles I am trying to save as many as possible. I am drinking my Sierra Madre Pale Ale and it is fantastic. It is two weeks in the bottle and the carbonation is great. It is very flavorful from the hops and alarmingly easy to drink.
I am also working on a blog about the Mr. Beer myth that should be up in a few days. Hopefully someone will read it.
Sour Cherry Ale 2.5 gallon
Brew Type: Extract Date: 4/14/2010
Style: Fruit Beer
Batch Size: 2.50 gal Assistant Brewer:
Boil Volume: 2.86 gal Boil Time: 60 min
Equipment: Brew Pot (4 Gallon)
Taste Rating (50 possible points): 35.0
Ingredients Amount Item Type % or IBU
3.30 lb LME Golden Light (Briess) (4.0 SRM) Extract 86.84 %
0.25 lb Munich Malt (9.0 SRM) Grain 6.58 %
0.25 lb Wheat Malt, Ger (2.0 SRM) Grain 6.58 %
0.50 oz Northern Brewer [8.50 %] (60 min) Hops 30.8 IBU
0.25 oz Fuggles [4.50 %] (20 min) Hops 4.9 IBU
0.25 oz Tettnang [4.50 %] (10 min) Hops 3.0 IBU
0.50 tsp Irish Moss (Boil 10.0 min) Misc
2.00 tsp Pectic Enzyme (Boil 0.0 min) Misc
5.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
5.00 lb Sour Cherry (Boil 0.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale
Beer Profile Estimated Original Gravity: 1.051 SG (1.030-1.110 SG) Measured Original Gravity: 1.010 SG
Estimated Final Gravity: 1.015 SG (1.004-1.024 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 5.3 SRM (3.0-50.0 SRM) Color [Color]
Bitterness: 38.7 IBU (5.0-70.0 IBU) Alpha Acid Units: 5.4 AAU
Estimated Alcohol by Volume: 4.63 % (2.50-12.00 %) Actual Alcohol by Volume: 0.65 %
Actual Calories: 43 cal/pint
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (2.0-3.0 vols)
Estimated Priming Weight: 1.9 oz Temperature at Bottling: 60.0 F
Primer Used: - Age for: 4.0 Weeks
Storage Temperature: 52.0 F
Notes
Recipe from Extreme Brewing written by Sam Calgione.
Steep Munich and wheat malt in 4.5 gallons of water with gypsum. Remove bag after 30 mintues, add LME and bring to boil. Add hops at specified intervels. Take off heat cool to 170 and add cherries. Stir clockwise for two minutes to create whirlpool effect and chill to pitching temp.
Use 10 lb of fresh crushed cherries, 7 lbs of frosen cherries, or two lbs of dried cherries. Add pits to fermenter if available.
Yeast suggestions: Wyeast 1968 ESB or 1388 Begian Strong Ale; or white labs lp002 English Ale/ ESB
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