![\"Halloween](\"https://photos.tylercipriani.com/thumbs/35/cb6e3fb84522b207d7738556127e06/large.jpg\")
\nDragon Fruit Berliner Weisse with Glitter
\n\nI figured I should post about my Halloween beer before it’s\nThanksgiving. This beer took 3rd place in the Prairie Homebrewing\nCompanions Hoppy\nHalloween competition in the “Halloween theme beer” category.
\n\n\nThe blood of a unicorn will keep you alive, even if you are an inch\nfrom death, but at a terrible price. You have slain something pure and\ndefenceless to save yourself, and you will have but a half-life, a\ncursed life, from the moment the blood touches your lips.
\n– Harry Potter and the Philosopher’s Stone1
\n
The basic recipe is Milk\nthe Funk’s Berliner Weissbier with a handful of tricks.
\n| Ingredient | \nAmount | \n% | \nWhen | \n
|---|---|---|---|
| Weyermann® Pilsner | \n8 lbs | \n70 | \nMash | \n
| Weyermann® Pale Wheat | \n3.5 lbs | \n30 | \nMash | \n
| Variety | \nAlpha | \nAmount | \nIBU | \nForm | \nTime | \n
|---|---|---|---|---|---|
| Lemon Drop | \n5.5 % | \n2.00 oz. | \n10.7 | \nLoose Pellet | \n60 min | \n
| Strain | \nAmount | \nStarter | \n
|---|---|---|
| Vanilla Chamomile GoodBelly | \n4 packs | \nN/A | \n
| Imperial Citrus | \n1 pack | \nNope | \n
![\"Kettle](\"https://photos.tylercipriani.com/thumbs/b3/1383c344650b270a408dcbbc8e1cbb/large.jpg\")
\n![\"Finished](\"https://photos.tylercipriani.com/thumbs/32/1318a169cb43a8a3a7ab0eda245a90/large.jpg\")
\nhttp://harrypotter.wikia.com/wiki/Unicorn_blood↩︎
I have been brewing hefeweizen since before the dawn of time (if we\ncan agree time’s dawn was roughly 2012). My most recent attempt won a\nbronze medal in the final round of the largest beer competition in the\nworld – so I’ve got that going for me.
\n![\"My](\"https://photos.tylercipriani.com/thumbs/3e/c2acb984cb88db94d71b49a8b89abc/large.jpg\" "\\"Mighty.")
\nI brewed my first hefeweizen in 2011 and it was pretty awful. I don’t\nthink I’ve changed the recipe very much since then as hefes are not\nreally about recipe.
\nMy early hefes were undrinkably sulfury – not in a subtle\nSO2-way that fades into a nice banana, but in an in-your-face\nH2S-way that smells like liquefied rotten egg.
\nIn 2012, I had a short email exchange with Jess Caudill, then of\nWyeast, about sulfur and pitching rates for Wyeast 3068 (their\nWeihenstephan Weizen strain) that changed my perspective on\npitching rates for hefes and greatly improved my beers:
\n\n\nWe ran trials using 3068 at pitch rates of 3, 6, 12 and 24 million\ncells per ml. The 3 and 6 had strong banana aromas, the 12 million had\nvery slight banana aroma and 24 million and no banana, and for a\ncompletely non-technical description, tasted like crap.
\n
I stopped making starters for my hefe (or any of my beers actually).\nI’ve stopped doing cell-counts. I’ve stopped taking pH readings. I’ve\nstopped controlling my temperature outside of putting my fermenter in\nthe basement where it stays cool.
\nI don’t own a hydrometer.
\nI don’t know that I would recommend any of these things.
\nThings I would recommend:
\nI’m still learning new things about hefes all the time and mine is\nfar from perfect (or finished). Things I’d like to try in future:
\nHere be dragons.
\nI brewed a hefeweizen for the 2nd round of nationals on 2018-05-22.\nThis beer took 3rd in the German Wheat Beer category at the 2018\nNational Homebrew Competition besting 197 of the 200 entries in the\ncategory.
\n| Ingredient | \nAmount | \n% | \nWhen | \n
|---|---|---|---|
| Weyermann® Pale Wheat | \n8 lbs | \n59 | \nMash | \n
| Root Shoot Odyssey Pilsner | \n4.75 lbs | \n35 | \nMash | \n
| Weyermann® Carahell® | \n12 oz | \n6 | \nMash | \n
| Variety | \nAlpha | \nAmount | \nIBU | \nForm | \nTime | \n
|---|---|---|---|---|---|
| Hallertau | \n4.5 % | \n1.00 oz. | \n12.3 | \nLoose Pellet | \n60 min | \n
| Strain | \nAmount | \nStarter | \n
|---|---|---|
| White Labs WLP300 | \n1 New pack thing | \nNope | \n
![\"Collecting](\"https://photos.tylercipriani.com/thumbs/ef/819b52e3ce4bb468c8df24d3eefe98/large.jpg\" "\\"Collecting")
\nThe water in Longmont is about as close to having reverse osmosis\nwater straight from the tap as you’re going to find. For this brewday, I\ncarbon-filtered 15 gallons of water that I recorded as having 42 ppm TDS\naccording to my cheap meter.
\nI heated 8.25 gallons of water (which is 1.5 quarts of water per lb\nof grain + the 3 gallons of foundation water below my false-bottom) to\n113°F targeting a dough-in temp of 111°F for a ferulic acid rest. At\nthis point I haven’t added anything to my water or my mash. I want the\npH to be high at this point.
\n![\"Dough-in](\"https://photos.tylercipriani.com/thumbs/76/714e4336df7fc1d3fc4dbed49234d8/large.jpg\" "\\"Dough-in\\"")
\nI held 111°F for 10 minutes. I then recirculated while heating my\nmash tun to bring my temperature up to 125°F for a protein rest. I added\n2 tsp. of gypsum before turning on my pump. That’s my standard water\ntreatment, and I do the same thing for all my beers to increase the\ncalcium content.
\nAfter 10 minutes at 125°F I pulled 10 scoops of thick mash (at about\n1qt/lb) into my decoction pot while raising the main mash up to\n148°F.
\nI held the main mash at 148°F while doing the decoction.
\nI first heated the decoction to 160°F and held for 15 minutes to\nensure full conversion. Then I boiled for 20 minutes. I love the\nbeautiful crème brûlée look of a mash after decoction:
\n![\"mmmm](\"https://photos.tylercipriani.com/thumbs/cd/cec2273ad7fae50c5363e7c97d4c97/large.jpg\" "\\"mmm")
\nAfter boiling the decoction I added it to the main mash to hit 158°F.\nI held that for 25 minutes before heating the mash to 170°F for mashout.\nI sparged with 170°F water (with no additions) to collect 9 gallons to\nboil for 90 minutes down to 7 gallons.
\n![\"Boil](\"https://photos.tylercipriani.com/thumbs/36/030e16cf6831f2bb64ea65d751aec0/large.jpg\" "\\"Boil")
\nI added 1 oz Hallertau at 60 minutes.
\n1 tsp Wyeast nutrient at 10 minutes.
\n1 tablet of whirlfloc at 2 minutes.
\nFrom there I chilled using a pond-pump I bought at harbor freight to\nrecirculate ice-water through my hydra chiller. I chilled to 55°F.
\n![\"Right](\"https://photos.tylercipriani.com/thumbs/2b/e030ab2dfea3b5c58cb764490099d0/large.jpg\" "\\"Right")
\nI oxygenated through a stone on the end of a wand for 1 minute at 1\nliter per minute. After that I pitched a single pack of WLP300 dated\n2018-05-03.
\nIt wasn’t what I would call a great experience.
\n![\"Small](\"https://photos.tylercipriani.com/thumbs/eb/c94cd14b97ffbfe90dcbb913f9ee7b/large.jpg\" "\\"4-year-old")
\nI recently threw\ndown the saison brew-off gauntlet —I blame the internet.
\nThe person against whom I am brewing (who happens to have the same\nlast name as myself and, arguably, a better username on reddit) is\nsomeone who seems to have, at least, actively thought about saison (and\nbrewed\none!) within the last 4 years. This places me at a disadvantage.
\nI never enter the French and Belgian beer category: it’s way\ncompetitive! It’s typically got as many entries as IPA, and the number\nof variations of the saison style alone is completely staggering to me.\nI’ve always felt I have basically zero chance of winning in that\ncategory. As a result I’ve never tried to fine-tune a recipe.
\nRight‽ No—I’m sure of it. I’ve read the Farmhouse\nAles book. I do have a recipe for\nsaison, but from the looks of it I may have made it to brew at someone\nelse’s house. Looking back through my notes from the past 2.5 years:\nnothing. Looking at my BeerAlchemy\nBackup (which I used on my iPhone 3 years ago)—success! I have a recipe\nwith notes! …for a PUMPKIN saison.
\nThe things I don’t brew for competition are few. Brewing a pumpkin\nbeer with my partner for\nHalloween has been a tradition we’ve had for many years. Even though\nneither of us are particularly pumpkin beer lovers, we do love Halloween (we got\n229 trick-or-treaters last year!). Usually we view the pumpkin beer as\nan opportunity to do something strange. Last year we did a pumpkin and\nmolasses kettle sour with 50% wheat. And, evidently, in 2014 we brewed a\npumpkin saison.
\nThen I remembered: we bottled some of this, didn’t we?
\n![\"Why,](\"https://photos.tylercipriani.com/thumbs/d3/0a1337d12e8b0656c538a28f53a32e/large.jpg\" "\\"Why,")
\nHere are some quotes from the notes I took during the tasting:
\nIt was pretty bad. It was oxidized, it had low carbonation, and the\nonly flavor that was still strong, really, was the pumpkin spice.
\nOn the plus side:
\n![\"It](\"https://photos.tylercipriani.com/thumbs/75/41c1f9256c70348927a74bab5d8cb0/large.jpg\" "\\"Nice")
\nI learned beers where the predominate character is spice don’t age\nwell. I’ve learned that the color that I got from my recipe is pretty\ngood (I’m guessing it’s a bit darker than it would have been fresh). And\nmost importantly I’ve learned that I have a deep need to have a third\nthing in paragraphs like this one.
\nBasically I’ve got bupkis—no saison recipe, no revelations about my\nbottling technique, no newly gained confidence in my innate brewing\nability—but at least I got to drink a gross beer.
\ntl;dr:
\n![\"Bar](\"https://photos.tylercipriani.com/thumbs/34/5ed19c5a7b399b40190fde5edf8a9c/large.jpg\" "\\"Bar")
\nBrewing is mostly cleaning. For each beer I brew — on the cold-side —\nI completely disassemble both my kegs and my conical. I soak all the\ntiny pieces in Powdered Brewery Wash (or, more recently, Alkaline\nBrewery Wash), I rinse, and I fill with Star San to sanitize completely.\nI keep a little spray bottle of Star San to sanitize hose connections\nquickly. I keep a storage container full of sanitizer around “just in\ncase”. When it comes to the cold-side, I’m ultra careful and ultra\nclean. And my beer wins awards. More importantly, my beer tastes good: I\nlike my beer. But when I start scrolling through Brulosophy there is clearly — CLEARLY\n— a cleaning step I’m missing: my kettles.
\nThe Brulosophy crew have kettles that sparkle like beautiful\nstainless steel diamonds in the sun. My kettles…
\n![\"My](\"https://photos.tylercipriani.com/thumbs/60/a6c6acee9fd6515ae232b98061175e/large.jpg\" "\\"My")
\nI clean my kettles at the end of back-breaking,\ntriple-decoction-containing, uncomfortable-sweat-dripping,\n110°F-in-the-shade-heat-stroke-inducing, and/or\n-2°F-in-the-sun-hyptothermia-inducing brew days. This is to say that I\npressure wash them, I flip them upside down on a table on my patio, and\nI go pour myself a beer.
\nThis past Saturday I said to myself, “Brew man” (that’s what I call\nmyself sometimes. I call myself “Brew man”); I said, “Brew man, the time\nhas come. Get ready to mercilessly purge the scourge of beer stone from\nyour life and the lives of the kettles you so dearly treasure.” And so\nit came to pass that I began my reluctant alliance with the great\nmajestic beast that is Bar Keepers Friend.
\n![\"The](\"https://photos.tylercipriani.com/thumbs/4e/25bd2295e1a2f4550b8c843ea5ae29/large.jpg\" "\\"The")
\nAnd then it took like basically no time at all. I don’t know why I\ndon’t do this more often.
\nThe procedure I used:
\nI used only the soft, yellow, gentle side of the sponge since I’m\nsuper freaked-out about scratching my stainless. While I realize that\nabsolute primal terror at the sight of the green scrubby-side of the\nsponge may not be “normal” (nervous chuckle), there really isn’t any\nneed to use the green scrubby, honest. Not when the soft side of the\nsponge makes a kettle look so amazing!
\n![\"My,](\"https://photos.tylercipriani.com/thumbs/5b/0981fdf033c4d716c2979ac4f2729b/large.jpg\" "\\"Clean")
\n![\"Nothing](\"https://photos.tylercipriani.com/thumbs/8a/308211cce415651937e48473784f25/large.jpg\" "\\"Pretty")
\nI got my 2018 NHC first round results today. I put in 3 beers and 1\nmead which hits the 4 entry limit-cap.
\nMy entries were:
\nThe mead was not the same mead that won gold in 2014. I used\nWyeast Sweet Mead yeast instead of 71B, but other than that it was the\nsame (even made it in late 2011 IIRC).
\nHere are my 2018 NHC\nscoresheets with judge’s names/IDs removed.
\nThe tl;dr is:
\nI’m happy that I’m moving on with 3 entries. But I do have a good\nrant built up: my dark mild was judged badly.
\nIt’s fine that my mild didn’t win, but the judges describe a\nmild:
\nAnd then they both put it closer to “Not to style” than “Classic\nexample” – what‽ I’m not saying I should win everything. I’m not saying\nI should have won this category. I don’t even have a problem with a 28.\nMy beer may very well have fallen lifeless on this particular day for\nthese particular judges – all that is totally cool. But I do have a\nproblem when judges describe a mild – verbatim from the guidelines –\nthen tell me it’s not to style ![\":(\"](\"https://tylercipriani.com/smileys/sad.png\")
</rant>
I was thrilled with my other scoresheets, I didn’t expect to do so\nwell. The weissbier was particularly surprising since I’ve struggled so\nmuch with that style – I’m sure I’ve brewed at least 3 sulfury examples\nin the past year!
\nI don’t think I’ve ever posted a weissbier recipe, and I did a few\nthings differently with my IPA, so here goes:
\n| Ingredient | \nAmount | \n% | \nWhen | \n
|---|---|---|---|
| Root Shoot Meridian Pale | \n15 lbs | \n85 | \nMash | \n
| Briess Carapils | \n1 lbs | \n6 | \nMash | \n
| Corn Sugar | \n1 lbs | \n6 | \nMash | \n
| Bards Carastan | \n0.5 lbs | \n3 | \nMash | \n
| Weyermann - Acidualted Malt | \n4 oz | \n1 | \nMash | \n
| Variety | \nAlpha | \nAmount | \nIBU | \nForm | \nTime | \n
|---|---|---|---|---|---|
| Chinook | \n13.0 % | \n1.00 oz. | \n36.3 | \nLoose Pellet | \nFWH | \n
| Amarillo | \n9.5 % | \n1.00 oz. | \n20.7 | \nLoose Pellet | \n45 Min | \n
| Columbus | \n15.5 % | \n1.00 oz. | \n28.3 | \nLoose Pellet | \n30 Min | \n
| Mosaic | \n13.0 % | \n1.00 oz. | \n18.5 | \nLoose Pellet | \n10 Min | \n
| Citra | \n15.0 % | \n1.00 oz | \n7.0 | \nLoose Pellet | \nFlame Out | \n
| Columbus | \n15.5 % | \n1.00 oz | \n7.3 | \nLoose Pellet | \nFlame Out | \n
| Ekuanot | \n12.5 % | \n1.00 oz | \n5.9 | \nLoose Pellet | \nFlame Out | \n
| Galaxy | \n15.0 % | \n1.00 oz | \n7.0 | \nLoose Pellet | \nFlame Out | \n
| Mosaic | \n13.0 % | \n1.00 oz | \n6.1 | \nLoose Pellet | \nFlame Out | \n
| Citra | \n15.0 % | \n1.00 oz | \n0.0 | \nLoose Pellet | \nDry Hop | \n
| Columbus | \n15.5 % | \n1.00 oz | \n0.0 | \nLoose Pellet | \nDry Hop | \n
| Ekuanot | \n12.5 % | \n1.00 oz | \n0.0 | \nLoose Pellet | \nDry Hop | \n
| Galaxy | \n15.0 % | \n1.00 oz | \n0.0 | \nLoose Pellet | \nDry Hop | \n
| Mosaic | \n13.0 % | \n1.00 oz | \n0.0 | \nLoose Pellet | \nDry Hop | \n
| Strain | \nAmount | \nStarter | \n
|---|---|---|
| A07 Imperial | \n1 New pack thing | \nNope | \n
| Ingredient | \nAmount | \n% | \nWhen | \n
|---|---|---|---|
| Weyermann Pale Wheat | \n4 lbs | \n59 | \nMash | \n
| Root Shoot Odyssey Pilsner | \n5 lbs | \n37 | \nMash | \n
| Best Dark Munich | \n8 oz | \n4 | \nMash | \n
| Variety | \nAlpha | \nAmount | \nIBU | \nForm | \nTime | \n
|---|---|---|---|---|---|
| Hallertau | \n4.5 % | \n1.00 oz. | \n12.3 | \nLoose Pellet | \n60 min | \n
| Strain | \nAmount | \nStarter | \n
|---|---|---|
| White Labs WLP300 | \n1 New pack thing | \nNope | \n
This is my regular IPA, but I took a stab at a recipe that doesn’t\nuse any patent-encumbered hops…
\n| Ingredient | \nAmount | \n% | \nWhen | \n
|---|---|---|---|
| Colorado Malting Pale Ale Malt | \n14lb 0oz | \n88.9 % | \nMash | \n
| Briess CaraPils | \n1lb 0 oz | \n6.3 % | \nMash | \n
| Bards Carastan | \n8.00 oz | \n3.2 % | \nMash | \n
| Weyermann Sauer(Acid) Malt | \n4 oz | \n1.6 % | \nMash | \n
| Variety | \nAlpha | \nAmount | \nIBU | \nForm | \nTime | \n
|---|---|---|---|---|---|
| Chinook | \n10.5 % | \n1.00 oz. | \n32.5 | \nLoose Pellet | \nFWH | \n
| Columbus | \n15.5 % | \n1.00 oz. | \n28.6 | \nLoose Pellet | \n30 Min | \n
| Northern Brewer | \n13.0 % | \n1.00 oz. | \n18.5 | \nLoose Pellet | \n10 Min | \n
| Willamette | \n15.0 % | \n1.00 oz | \n7.0 | \nLoose Pellet | \nFlame Out | \n
| Northern Brewer | \n13.0 % | \n1.00 oz | \n6.1 | \nLoose Pellet | \nFlame Out | \n
| Centennial | \n15.0 % | \n1.00 oz | \n7.0 | \nLoose Pellet | \nFlame Out | \n
| Crystal | \n12.5 % | \n1.00 oz | \n5.9 | \nLoose Pellet | \nFlame Out | \n
| Columbus | \n15.5 % | \n1.00 oz | \n7.3 | \nLoose Pellet | \nFlame Out | \n
| Willamette | \n15.0 % | \n1.00 oz | \n0.0 | \nLoose Pellet | \nDry Hop | \n
| Northern Brewer | \n13.0 % | \n1.00 oz | \n0.0 | \nLoose Pellet | \nDry Hop | \n
| Centennial | \n15.0 % | \n1.00 oz | \n0.0 | \nLoose Pellet | \nDry Hop | \n
| Crystal | \n12.5 % | \n1.00 oz | \n0.0 | \nLoose Pellet | \nDry Hop | \n
| Columbus | \n15.5 % | \n1.00 oz | \n0.0 | \nLoose Pellet | \nDry Hop | \n
| Ingredient | \nAmount | \nWhen | \n
|---|---|---|
| Wyeast BCN | \n1 tsp. | \n10 Min. remaining in boil | \n
| Whirlfloc | \n1 tablet | \n2 Min. remaining in boil | \n
| Step type | \nTemp | \nDuration | \n
|---|---|---|
| Rest | \n154°F | \n60 Min. | \n
| Strain | \nAmount | \nStarter | \n
|---|---|---|
| White Labs WLP001–California Ale | \n1 New-Fangled Pack Thing | \nNope | \n
I recently started really appreciating this style. In my research for\nattempting to create a good example of this style I found a really\namazing beer that has a wonderful German Beer character—Spaten Premium\nLager. I’d like to recreate something similar. Spaten Premium Lager will\nlikely be my gold standard (as Ballast Point Sculpin is for my IPA),\nwhich is to say: it’s the beer against which I will be judging my\nhomebrewed examples.
\nAs a first pass at this style, I’m keeping it simple, but I’m also\ntesting a theory.
\n| ingredient | \namount | \n% | \nwhen | \n
|---|---|---|---|
| Weyerman Pilsner Malt | \n12 lbs | \n100 | \nmash | \n
| Variety | \nAlpha | \nAmount | \nIBU | \nForm | \nTime | \n
|---|---|---|---|---|---|
| Sterling | \nmeh. | \n1 oz | \nmeh. | \nPellet | \nFWH | \n
| Ingredient | \nAmount | \nWhen | \n
|---|---|---|
| Servomyces | \n1 unit | \n10 Min. remaining in boil | \n
| Whirlfloc | \n1 tablet | \n2 Min. remaining in boil | \n
Double decoction
\n| Strain | \nAmount | \nStarter | \n
|---|---|---|
| Wyeast 2124 Bohemian Lager | \n1 Smack-Pack | \nNope | \n
The theory I’m testing here is: I don’t necessarily think you need to\nhave temperature control to ferment a fine lager. I’m fermenting at\n~68°F (I have no temp control right now). Also, I pitched 1 smack-pack\nwithout a starter. We’ll see how all this works out. Seems to be\nfermenting happily for the time being.
\nI’d like to look into Best\nChit Malz and see how that works out. Triple decoction on that at\n100%. Would that even work? Guess I’d find out :O
\n![\"A](\"https://photos.tylercipriani.com/thumbs/64/a5069a1f1fff15d76110a8f2e642a5/medium.jpg\" "\\"A")
\n![\"Setting](\"https://photos.tylercipriani.com/thumbs/1a/221cc11c0e91a9fd0eca53a9c7d710/medium.jpg\" "\\"Setting")
\n![\"Finished,](\"https://photos.tylercipriani.com/thumbs/bb/adb8b811c626985a30d7a1f0d80de4/medium.jpg\" "\\"Finished,")
\nI made this mead on a bit of a whim to sort of act as a mead-making\ndemo. I intended to back-sweeten, but ultimately I enjoyed the flavor\nwithout any sweetening, so this became a semi-sweet mead.
\nThis is the first mead I’ve ever put in fancy bottles and it’s been\nmaking really convenient to give gifts. Although if I worked out the\ncost per bottle I’d probably be shocked ![\":)\"](\"https://tylercipriani.com/smileys/smile.png\")
| Ingredient | \nAmount | \n% | \nWhen | \n
|---|---|---|---|
| Orange blossom honey | \n15 lbs (6.803 kg) | \n100% | \nmixed in a bucket to start | \n
| Strain | \nAmount | \nStarter | \n
|---|---|---|
| Lalvin 71B-1122 dry yeast | \n2 packs | \nN/A | \n
| Ingredient | \nAmount | \nWhen | \n
|---|---|---|
| Go-Ferm | \n28g | \nRehydrating yeast | \n
| Diammonium phosphate (DAP) | \n8g | \nPrimary Fermentation | \n
| Fermaid-K | \n18g | \nPrimary Fermentation | \n
100% RO water
\nKristen\nEngland Even-Speed Mead method
\nPrimary Fermentation: 14 days at 68° F (ish) (20° C)
\nSecondary Fermentation: ??? some amount of months in a glass carboy\nwith a silicon airlock
\nPost-fermentation: SuperKleer KC used in the carboy prior to\nkegging
\nThis mead won 1st place in Traditional Mead (Category #24) at the 2014\nNational Homebrewers Competition hosted by the American Homebrewer’s\nAssociation (AHA).
\nI don’t like that the AHA has locked down award-winning recipes—the\nworld is better when information is free for everyone, so I’ve posted my\nrecipe here. I’m also going to start explicitly licensing my recipes\nCreative Commons Attribution Share-Alike.
\nThis was the 3rd mead I ever made, the recipe is a little ridiculous,\nbut the results were outstanding.
\n| Ingredient | \nAmount | \n% | \nWhen | \n
|---|---|---|---|
| Tupelo honey | \n26.0 lb (11.79 kg) | \n100% | \nmixed in a bucket to start | \n
| Strain | \nAmount | \nStarter | \n
|---|---|---|
| Lalvin 71B-1122 dry yeast | \n2 packs | \nN/A | \n
| Ingredient | \nAmount | \nWhen | \n
|---|---|---|
| Go-Ferm | \n28g | \nRehydrating yeast | \n
| Diammonium phosphate (DAP) | \n8g | \nPrimary Fermentation | \n
| Fermaid-K | \n18g | \nPrimary Fermentation | \n
100% RO water
\nKristen\nEngland Even-Speed Mead method
\nPrimary Fermentation: 14 days at 68° F (20° C)
\nPost-fermentation: potassium sorbate and back-sweeten with 1+ lbs of\nTupelo honey to taste.
\n![\"Finished](\"https://photos.tylercipriani.com/thumbs/06/df79f443f2ce179dfe83001a20861e/medium.jpg\" "\\"Finished")
\nBrewed for the final round of the National Homebrewers Competition\n2016 in 2 categories:
\nFor the fruit beer portion I added Olive Nation mango extract to\ntaste (6 mL / 12 oz bottle after filling).
\nI named this beer 13 Grand Tutors. I’ve been mining\na list of Shaw\nbrothers films for beer names, which has worked well so far. I\nrecently realized there were 13 hop additions in this beer—like just\nnow.
\nThe fruit beer is named Sweet Memories, another Shaw\nbrother’s film.
\n| Ingredient | \nAmount | \n% | \nWhen | \n
|---|---|---|---|
| Rahr 2-row | \n14lb 0oz | \n88.9 % | \nMash | \n
| Briess CaraPils | \n1lb 0 oz | \n6.3 % | \nMash | \n
| Bards Carastan | \n8.00 oz | \n3.2 % | \nMash | \n
| Weyermann Sauer(Acid) Malt | \n2 oz | \n1.6 % | \nMash | \n
| Variety | \nAlpha | \nAmount | \nIBU | \nForm | \nTime | \n
|---|---|---|---|---|---|
| Chinook | \n10.5 % | \n1.00 oz. | \n32.5 | \nLoose Pellet | \nFWH | \n
| Columbus | \n15.5 % | \n1.00 oz. | \n28.6 | \nLoose Pellet | \n30 Min | \n
| Mosaic | \n13.0 % | \n1.00 oz. | \n18.5 | \nLoose Pellet | \n10 Min | \n
| Galaxy | \n15.0 % | \n1.00 oz | \n7.0 | \nLoose Pellet | \nFlame Out | \n
| Mosaic | \n13.0 % | \n1.00 oz | \n6.1 | \nLoose Pellet | \nFlame Out | \n
| Citra | \n15.0 % | \n1.00 oz | \n7.0 | \nLoose Pellet | \nFlame Out | \n
| Nelson Sauvin | \n12.5 % | \n1.00 oz | \n5.9 | \nLoose Pellet | \nFlame Out | \n
| Columbus | \n15.5 % | \n1.00 oz | \n7.3 | \nLoose Pellet | \nFlame Out | \n
| Galaxy | \n15.0 % | \n1.00 oz | \n0.0 | \nLoose Pellet | \nDry Hop | \n
| Mosaic | \n13.0 % | \n1.00 oz | \n0.0 | \nLoose Pellet | \nDry Hop | \n
| Citra | \n15.0 % | \n1.00 oz | \n0.0 | \nLoose Pellet | \nDry Hop | \n
| Nelson Sauvin | \n12.5 % | \n1.00 oz | \n0.0 | \nLoose Pellet | \nDry Hop | \n
| Columbus | \n15.5 % | \n1.00 oz | \n0.0 | \nLoose Pellet | \nDry Hop | \n
| Ingredient | \nAmount | \nWhen | \n
|---|---|---|
| Wyeast BCN | \n1 tsp. | \n10 Min. remaining in boil | \n
| Whirlfloc | \n1 tablet | \n2 Min. remaining in boil | \n
| Step type | \nTemp | \nDuration | \n
|---|---|---|
| Rest | \n154°F | \n60 Min. | \n
| Strain | \nAmount | \nStarter | \n
|---|---|---|
| White Labs WLP001–California Ale | \n1 New-Fangled Pack Thing | \nNope | \n
2016-04-22: Added 1oz Columbus, 1oz Mosaic to primary fermentor
\n\n2016-04-30: Move to keg with surescreen + 1oz each Equinox, Citra,\nGalaxy
\n\n2016-05-06: Move to serving keg w/1 pack gelatin @ 45 PSI for 3 days,\n12 PSI thereafter
\n\n2016-05-20: Bottling day!
\n\n2016-06-13: Didn’t win, but made it to mini-BOS in both categories\n![](\"https://photos.tylercipriani.com/thumbs/2016-final-nhc-scores.png\" "\\"fig:Final-nhc-scores.png\\"")
![\"My](\"https://photos.tylercipriani.com/thumbs/da/961c63159476cf1de9b1cef75312f6/medium.jpg\" "\\"My")
\nThe efficiency on this batch was terrible. I believe this is due to\nColorado Malting Co. Pale Ale malt, which I used as the base. It’s been\nhit and miss for me. I love the idea of using primarily local\ningredients in brewing.
\n2016-02-22: Added 1oz Columbus, 1oz Mosaic to primary fermentor
\n\n2016-01-31: Move to keg with surescreen + 1oz each Equinox, Citra,\nGalaxy
\n\n2016-04-09: 3rd place, American IPA, NHC Denver (First Round); 2nd\nplace, Fruit beer (Mango added), NHC Denver (First Round)
\n| Ingredient | \nAmount | \n% | \nWhen | \n
|---|---|---|---|
| Colorado Malting Pale Ale Malt | \n14lb 0oz | \n88.9 % | \nMash | \n
| Briess CaraPils | \n1lb 0 oz | \n6.3 % | \nMash | \n
| Bards Carastan | \n8.00 oz | \n3.2 % | \nMash | \n
| Weyermann Sauer(Acid) Malt | \n4 oz | \n1.6 % | \nMash | \n
| Variety | \nAlpha | \nAmount | \nIBU | \nForm | \nTime | \n
|---|---|---|---|---|---|
| Chinook | \n10.5 % | \n1.00 oz. | \n32.5 | \nLoose Pellet | \nFWH | \n
| Columbus | \n15.5 % | \n1.00 oz. | \n28.6 | \nLoose Pellet | \n30 Min | \n
| Mosaic | \n13.0 % | \n1.00 oz. | \n18.5 | \nLoose Pellet | \n10 Min | \n
| Galaxy | \n15.0 % | \n1.00 oz | \n7.0 | \nLoose Pellet | \nFlame Out | \n
| Mosaic | \n13.0 % | \n1.00 oz | \n6.1 | \nLoose Pellet | \nFlame Out | \n
| Citra | \n15.0 % | \n1.00 oz | \n7.0 | \nLoose Pellet | \nFlame Out | \n
| Equinox | \n12.5 % | \n1.00 oz | \n5.9 | \nLoose Pellet | \nFlame Out | \n
| Columbus | \n15.5 % | \n1.00 oz | \n7.3 | \nLoose Pellet | \nFlame Out | \n
| Galaxy | \n15.0 % | \n1.00 oz | \n0.0 | \nLoose Pellet | \nDry Hop | \n
| Mosaic | \n13.0 % | \n1.00 oz | \n0.0 | \nLoose Pellet | \nDry Hop | \n
| Citra | \n15.0 % | \n1.00 oz | \n0.0 | \nLoose Pellet | \nDry Hop | \n
| Equinox | \n12.5 % | \n1.00 oz | \n0.0 | \nLoose Pellet | \nDry Hop | \n
| Columbus | \n15.5 % | \n1.00 oz | \n0.0 | \nLoose Pellet | \nDry Hop | \n
| Ingredient | \nAmount | \nWhen | \n
|---|---|---|
| Wyeast BCN | \n1 tsp. | \n10 Min. remaining in boil | \n
| Whirlfloc | \n1 tablet | \n2 Min. remaining in boil | \n
| Step type | \nTemp | \nDuration | \n
|---|---|---|
| Rest | \n154°F | \n60 Min. | \n
| Strain | \nAmount | \nStarter | \n
|---|---|---|
| White Labs WLP001–California Ale | \n1 New-Fangled Pack Thing | \nNope | \n
\nThis is a recipe that I play with quite a bit. I think I’ve dialed in\nthe malt bill and the hop additions over time; however, I’m constantly\nplaying with the hop varieties and, more rarely, the yeast. Below is a\nrecipe brewed on 2015-08-23 that I thought was particularly successful\ngiven the amount of hop varieties with which I was unfamiliar.
\n| Ingredient | \nAmount | \n% | \nWhen | \n
|---|---|---|---|
| Colorado Malting Pale Malt | \n14 lbs | \n90.3 | \nMash | \n
| Carapils | \n1 lbs | \n6.5 | \nMash | \n
| Bards Carastan | \n0.5 lbs | \n3.2 | \nMash | \n
| Variety | \nAlpha | \nAmount | \nIBU | \nForm | \nTime | \n
|---|---|---|---|---|---|
| NB HopShot | \n16.0 | \n1 syringe | \n50.0 | \nExtract | \n60 Min | \n
| US Mosaic | \n13.0 | \n1.00 oz | \n6.1 | \nPellet | \n0 Min | \n
| US Citra | \n15.0 | \n1.00 oz | \n7.1 | \nPellet | \n0 Min | \n
| Topaz | \n15.0 | \n1.00 oz | \n7.1 | \nPellet | \n0 Min | \n
| Nelson Sauvin | \n12.5 | \n1.00 oz | \n5.4 | \nPellet | \n0 Min | \n
| Galaxy | \n15.0 | \n1.00 oz | \n7.1 | \nPellet | \n0 Min | \n
| Mosaic | \n13.0 | \n1.00 oz | \n0.0 | \nPellet | \nDry Hop | \n
| Citra | \n15.0 | \n1.00 oz | \n0.0 | \nPellet | \nDry Hop | \n
| Topaz | \n15.0 | \n1.00 oz | \n0.0 | \nPellet | \nDry Hop | \n
| Nelson Sauvin | \n12.5 | \n1.00 oz | \n0.0 | \nPellet | \nDry Hop | \n
| Galaxy | \n15.0 | \n1.00 oz | \n0.0 | \nPellet | \nDry Hop | \n
| Simcoe | \n8.0 | \n1.00 oz | \n0.0 | \nPellet | \nDry Hop | \n
| Strain | \nAmount | \nStarter | \n
|---|---|---|
| WLP001 | \n1 New pack thing | \nNope | \n
![\"Gold](\"http://photos.tylercipriani.com/thumbs/eb/544ffd2e58bdbfa44a552b210027c8/large.jpg\" "\\"Pure")
\n| Name | \nType | \nAmount | \n% | \nColor | \n
|---|---|---|---|---|
| Crisp - Maris Otter | \nGrain | \n8.500 lb | \n84 | \n3.0 srm | \n
| Simpsons - Crystal Dark | \nGrain | \n1.250 lb | \n12 | \n80.0 srm | \n
| Chocolate Malt (UK) | \nGrain | \n5.000 oz | \n3 | \n450.0 srm | \n
| Carafa | \nGrain | \n1.000 oz | \n1 | \n337.0 srm | \n
| Name | \nAlpha | \nAmount | \nUse | \nTime | \nForm | \nIBU | \n
|---|---|---|---|---|---|---|
| Kent Goldings | \n5.5% | \n0.500 oz | \nBoil | \n1.000 hr | \nPellet | \n8.5 | \n
| Kent Goldings | \n5.5% | \n0.500 oz | \nBoil | \n15.000 min | \nPellet | \n4.2 | \n
| Name | \nType | \nUse | \nAmount | \nTime | \n
|---|---|---|---|---|
| Wyeast BCN | \nOther | \nBoil | \n1.000 tsp | \n10.000 min | \n
| Whirlfloc | \nFining | \nBoil | \n1.000 tsp | \n2.000 min | \n
| Gypsum | \nWater Agent | \nMash | \n2.000 tsp | \n0.000 s | \n
| Name | \nType | \nForm | \nAmount | \nStarter | \n\n |
|---|---|---|---|---|---|
| Wyeast - London ESB Ale | \nAle | \nLiquid | \n1 Smack pack | \nNO | \n\n |
| Name | \nType | \nAmount | \nTemp | \nTarget | \nTime | \n
|---|---|---|---|---|---|
| 155 | \nInfusion | \n4.352 gal | \n163.533 F | \n155.000 F | \n30 min | \n
| mashout | \nTemperature | \n— | \n— | \n168.000 F | \n10 min | \n
Recipe comes from NHC Mild from Modern Homebrew\nRecipes by Gordon Strong
\n2017-09-01: 1st place, Colorado State Fair, English\nBrown Ale category
\n| \nSelected Style and Target Specs\n | \n
16C-Belgian And French Ale-Saison
| \nMinimum OG:\n | \n\n1.048 SG\n | \n\nMaximum OG:\n | \n\n1.065 SG\n | \n
| \nMinimum FG:\n | \n\n1.002 SG\n | \n\nMaximum FG:\n | \n\n1.012 SG\n | \n
| \nMinimum IBU:\n | \n\n20 IBU\n | \n\nMaximum IBU:\n | \n\n35 IBU\n | \n
| \nMinimum Color:\n | \n\n5.0 SRM\n | \n\nMaximum Color:\n | \n\n14.0 SRM\n | \n
| \nRecipe Overview\n | \n
| \nWort Volume Before Boil:\n | \n\n14.00 US gals\n | \n\nWort Volume After Boil:\n | \n\n12.00 US gals\n | \n
| \nVolume Transferred:\n | \n\n11.00 US gals\n | \n\nWater Added To Fermenter:\n | \n\n0.0 qts\n | \n
| \nVolume At Pitching:\n | \n\n11.00 US gals\n | \n\nVolume Of Finished Beer:\n | \n\n10.00 US gals\n | \n
| \nExpected Pre-Boil Gravity:\n | \n\n1.048 SG\n | \n\nExpected OG:\n | \n\n1.056 SG\n | \n
| \nExpected FG:\n | \n\n1.012 SG\n | \n\nApparent Attenuation:\n | \n\n77.4 %\n | \n
| \nExpected ABV:\n | \n\n5.8 %\n | \n\nExpected ABW:\n | \n\n4.5 %\n | \n
| \nExpected IBU: (using Tinseth):\n | \n\n22.6 IBU\n | \n\nExpected Color: (using Morey):\n | \n\n4.7 SRM\n | \n
| \nBU:GU ratio:\n | \n\n0.41\n | \n\nApprox Color:\n | \n\n\n | \n
| \nMash Efficiency:\n | \n\n70.0 %\n | \n\n\n | \n\n\n | \n
| \nBoil Duration:\n | \n\n90.0 mins\n | \n\n\n | \n\n\n | \n
| \nFermentation Temperature:\n | \n\n64 ˚F\n | \n\n\n | \n\n\n | \n
| \nFermentables\n | \n
| \nIngredient\n | \n\nAmount\n | \n\n%\n | \n\nMCU\n | \n\nWhen\n | \n
| \nBelgian Pilsen Malt\n | \n\n16lb 0oz\n | \n\n66.7 %\n | \n\n2.1\n | \n\nIn Mash/Steeped\n | \n
| \nGerman Dark Munich Malt\n | \n\n4lb 0oz\n | \n\n16.7 %\n | \n\n3.0\n | \n\nIn Mash/Steeped\n | \n
| \nGerman Wheat Malt\n | \n\n2lb 0oz\n | \n\n8.3 %\n | \n\n0.3\n | \n\nIn Mash/Steeped\n | \n
| \nSugar - White Sugar/Sucrose\n | \n\n2lb 0oz\n | \n\n8.3 %\n | \n\n0.0\n | \n\nIn Mash/Steeped\n | \n
| \nHops\n | \n
| \nVariety\n | \n\nAlpha\n | \n\nAmount\n | \n\nIBU\n | \n\nForm\n | \n\nWhen\n | \n
| \nUS Sterling\n | \n\n7.0 %\n | \n\n2.00 oz\n | \n\n22.6\n | \n\nLoose Pellet Hops\n | \n\n60 Min From End\n | \n
| \nUS Sterling\n | \n\n7.0 %\n | \n\n1.00 oz\n | \n\n0.0\n | \n\nLoose Pellet Hops\n | \n\nAt turn off\n | \n
| \nOther Ingredients\n | \n
| \nIngredient\n | \n\nAmount\n | \n\nWhen\n | \n
| \nYeasts\n | \n
| \nYeast Strain\n | \n\nAmount\n | \n\nUsed\n | \n
| \nWhite Labs WLP565-Belgian Saison I\n | \n\n2 packs\n | \n\n\n | \n
| \nWater Profile\n | \n
| \nTarget Profile:\n | \n\nNo Water Profile Chosen\n | \n
| \nMash pH:\n | \n\n5.2\n | \n
| \npH Adjusted with:\n | \n\nUnadjusted\n | \n
| Total Calcium (ppm):\n | 0 | \nTotal Magnesium (ppm):\n | 0 |
| Total Sodium\n(ppm): | 0 | \nTotal Sulfate (ppm):\n | 0 |
| Total Chloride\n(ppm): | 0 | \nTotal Bicarbonate\n(ppm): | 0 | \n
| \nMash Schedule\n | \n
| \nMash Type:\n | \n\nFull Mash\n | \n
| \nSchedule Name:\n | \n\nNo Chosen Schedule\n | \n
| \nStep Type\n | \n\nTemperature\n | \n\nDuration\n | \n
| \nRecipe Notes\n | \n
| \n\n | \n
This was brewed for Dave’s fairwell party (and memorial ping-pong\ntournament) at SparkFun electronics.
\n\nSelected Style and Target Specs: 12B-Porter-Robust Porter
| \nMinimum OG:\n | \n\n1.048 SG\n | \n\nMaximum OG:\n | \n\n1.065 SG\n | \n
| \nMinimum FG:\n | \n\n1.012 SG\n | \n\nMaximum FG:\n | \n\n1.016 SG\n | \n
| \nMinimum IBU:\n | \n\n25 IBU\n | \n\nMaximum IBU:\n | \n\n50 IBU\n | \n
| \nMinimum Color:\n | \n\n22.0 SRM\n | \n\nMaximum Color:\n | \n\n35.0 SRM\n | \n
| \nRecipe Overview\n | \n
| \nWort Volume Before Boil:\n | \n\n7.50 US gals\n | \n\nWort Volume After Boil:\n | \n\n6.00 US gals\n | \n
| \nVolume Transferred:\n | \n\n5.50 US gals\n | \n\nWater Added To Fermenter:\n | \n\n0.0 qts\n | \n
| \nVolume At Pitching:\n | \n\n5.50 US gals\n | \n\nVolume Of Finished Beer:\n | \n\n5.00 US gals\n | \n
| \nExpected Pre-Boil Gravity:\n | \n\n1.044 SG\n | \n\nExpected OG:\n | \n\n1.055 SG\n | \n
| \nExpected FG:\n | \n\n1.017 SG\n | \n\nApparent Attenuation:\n | \n\n69.0 %\n | \n
| \nExpected ABV:\n | \n\n5.2 %\n | \n\nExpected ABW:\n | \n\n4.0 %\n | \n
| \nExpected IBU: (using Tinseth):\n | \n\n33.1 IBU\n | \n\nExpected Color: (using Morey):\n | \n\n31.4 SRM\n | \n
| \nBU:GU ratio:\n | \n\n0.60\n | \n\nApprox Color:\n | \n\n |
| \nMash Efficiency:\n | \n\n70.0 %\n | \n\n | \n |
| \nBoil Duration:\n | \n\n90.0 mins\n | \n\n | \n |
| \nFermentation Temperature:\n | \n\n64 ˚F\n | \n\n | \n |
| \nFermentables\n | \n
| \nIngredient\n | \n\nAmount\n | \n\n%\n | \n\nMCU\n | \n\nWhen\n | \n
| \nUS 2-Row Malt\n | \n\n11lb 0oz\n | \n\n84.6 %\n | \n\n3.3\n | \n\nIn Mash/Steeped\n | \n
| \nUK Chocolate Malt\n | \n\n1lb 0oz\n | \n\n7.7 %\n | \n\n75.0\n | \n\nIn Mash/Steeped\n | \n
| \nUK Dark Crystal\n | \n\n8.00 oz\n | \n\n3.8 %\n | \n\n6.5\n | \n\nIn Mash/Steeped\n | \n
| \nUS Carapils Malt\n | \n\n8.00 oz\n | \n\n3.8 %\n | \n\n0.1\n | \n\nIn Mash/Steeped\n | \n
| \nHops\n | \n
| \nVariety\n | \n\nAlpha\n | \n\nAmount\n | \n\nIBU\n | \n\nForm\n | \n\nWhen\n | \n
| \nUS Cascade\n | \n\n4.5 %\n | \n\n1.50 oz\n | \n\n22.8\n | \n\nLoose Pellet Hops\n | \n\n60 Min From End\n | \n
| \nUS Cascade\n | \n\n4.5 %\n | \n\n1.50 oz\n | \n\n10.3\n | \n\nLoose Pellet Hops\n | \n\n10 Min From End\n | \n
| \nOther Ingredients\n | \n
| \nIngredient\n | \n\nAmount\n | \n\nWhen\n | \n
| \nYeast Nutrient\n | \n\n0.18 oz\n | \n\nIn Mash\n | \n
| \nWhirlfloc Tablet\n | \n\n0.18 oz\n | \n\nIn Boil\n | \n
| \nYeasts\n | \n
| \nYeast Strain\n | \n\nAmount\n | \n\nUsed\n | \n
| \nWyeast 1968-London ESB Ale\n | \n\n1 pack\n | \n\n |
| \nWater Profile\n | \n
| \nTarget Profile:\n | \n\nNo Water Profile Chosen\n | \n
| \nMash pH:\n | \n\n5.400000\n | \n
| \npH Adjusted with:\n | \n\nUnadjusted\n | \n
| Total Calcium (ppm):\n | 0 | \nTotal Magnesium (ppm):\n | 0 |
| Total Sodium\n(ppm): | 0 | \nTotal Sulfate (ppm):\n | 0 |
| Total Chloride\n(ppm): | 0 | \nTotal Bicarbonate\n(ppm): | 0 | \n
| \nMash Schedule\n | \n
| \nMash Type:\n | \n\nFull Mash\n | \n
| \nSchedule Name:\n | \n\nSingle Step Infusion (67C/152F)\n | \n
| \nStep Type\n | \n\nTemperature\n | \n\nDuration\n | \n
| \nRest at\n | \n\n153 ˚F\n | \n\n60\n | \n
| \nRecipe Notes\n | \n
| \n |
In looking through my archived email I realized that many of my old\nProMash recipes that I thought were lost to time and changing computers\nlive on.
\nA blog is a better place for these recipes to live—that’s why this\npost is here.
\n![Small](\"https://photos.tylercipriani.com/thumbs/3e/c2acb984cb88db94d71b49a8b89abc/small.jpg\"){kind=link}
![Medium](\"https://photos.tylercipriani.com/thumbs/3e/c2acb984cb88db94d71b49a8b89abc/medium.jpg\"){kind=link}
![Xlarge](\"https://photos.tylercipriani.com/thumbs/3e/c2acb984cb88db94d71b49a8b89abc/xlarge.jpg\"){kind=link}
![Small](\"https://photos.tylercipriani.com/thumbs/ef/819b52e3ce4bb468c8df24d3eefe98/small.jpg\"){kind=link}
![Medium](\"https://photos.tylercipriani.com/thumbs/ef/819b52e3ce4bb468c8df24d3eefe98/medium.jpg\"){kind=link}
![Xlarge](\"https://photos.tylercipriani.com/thumbs/ef/819b52e3ce4bb468c8df24d3eefe98/xlarge.jpg\"){kind=link}
![Small](\"https://photos.tylercipriani.com/thumbs/76/714e4336df7fc1d3fc4dbed49234d8/small.jpg\"){kind=link}
![Medium](\"https://photos.tylercipriani.com/thumbs/76/714e4336df7fc1d3fc4dbed49234d8/medium.jpg\"){kind=link}
![Xlarge](\"https://photos.tylercipriani.com/thumbs/76/714e4336df7fc1d3fc4dbed49234d8/xlarge.jpg\"){kind=link}
![Small](\"https://photos.tylercipriani.com/thumbs/cd/cec2273ad7fae50c5363e7c97d4c97/small.jpg\"){kind=link}
![Medium](\"https://photos.tylercipriani.com/thumbs/cd/cec2273ad7fae50c5363e7c97d4c97/medium.jpg\"){kind=link}
![Xlarge](\"https://photos.tylercipriani.com/thumbs/cd/cec2273ad7fae50c5363e7c97d4c97/xlarge.jpg\"){kind=link}
![Small](\"https://photos.tylercipriani.com/thumbs/36/030e16cf6831f2bb64ea65d751aec0/small.jpg\"){kind=link}
![Medium](\"https://photos.tylercipriani.com/thumbs/36/030e16cf6831f2bb64ea65d751aec0/medium.jpg\"){kind=link}
![Xlarge](\"https://photos.tylercipriani.com/thumbs/36/030e16cf6831f2bb64ea65d751aec0/xlarge.jpg\"){kind=link}
![Small](\"https://photos.tylercipriani.com/thumbs/2b/e030ab2dfea3b5c58cb764490099d0/small.jpg\"){kind=link}
![Medium](\"https://photos.tylercipriani.com/thumbs/2b/e030ab2dfea3b5c58cb764490099d0/medium.jpg\"){kind=link}
![Xlarge](\"https://photos.tylercipriani.com/thumbs/2b/e030ab2dfea3b5c58cb764490099d0/xlarge.jpg\"){kind=link}
![Small](\"https://photos.tylercipriani.com/thumbs/eb/c94cd14b97ffbfe90dcbb913f9ee7b/small.jpg\"){kind=link}
![Medium](\"https://photos.tylercipriani.com/thumbs/eb/c94cd14b97ffbfe90dcbb913f9ee7b/medium.jpg\"){kind=link}
![Xlarge](\"https://photos.tylercipriani.com/thumbs/eb/c94cd14b97ffbfe90dcbb913f9ee7b/xlarge.jpg\"){kind=link}
![Small](\"https://photos.tylercipriani.com/thumbs/d3/0a1337d12e8b0656c538a28f53a32e/small.jpg\"){kind=link}
![Medium](\"https://photos.tylercipriani.com/thumbs/d3/0a1337d12e8b0656c538a28f53a32e/medium.jpg\"){kind=link}
![Xlarge](\"https://photos.tylercipriani.com/thumbs/d3/0a1337d12e8b0656c538a28f53a32e/xlarge.jpg\"){kind=link}
![Small](\"https://photos.tylercipriani.com/thumbs/75/41c1f9256c70348927a74bab5d8cb0/small.jpg\"){kind=link}
![Medium](\"https://photos.tylercipriani.com/thumbs/75/41c1f9256c70348927a74bab5d8cb0/medium.jpg\"){kind=link}
![Xlarge](\"https://photos.tylercipriani.com/thumbs/75/41c1f9256c70348927a74bab5d8cb0/xlarge.jpg\"){kind=link}
![Small](\"https://photos.tylercipriani.com/thumbs/34/5ed19c5a7b399b40190fde5edf8a9c/small.jpg\"){kind=link}
![Medium](\"https://photos.tylercipriani.com/thumbs/34/5ed19c5a7b399b40190fde5edf8a9c/medium.jpg\"){kind=link}
![Xlarge](\"https://photos.tylercipriani.com/thumbs/34/5ed19c5a7b399b40190fde5edf8a9c/xlarge.jpg\"){kind=link}
![Small](\"https://photos.tylercipriani.com/thumbs/60/a6c6acee9fd6515ae232b98061175e/small.jpg\"){kind=link}
![Medium](\"https://photos.tylercipriani.com/thumbs/60/a6c6acee9fd6515ae232b98061175e/medium.jpg\"){kind=link}
![Xlarge](\"https://photos.tylercipriani.com/thumbs/60/a6c6acee9fd6515ae232b98061175e/xlarge.jpg\"){kind=link}
![Original](\"https://photos.tylercipriani.com/thumbs/60/a6c6acee9fd6515ae232b98061175e/original.jpg\"){kind=link}
![Small](\"https://photos.tylercipriani.com/thumbs/4e/25bd2295e1a2f4550b8c843ea5ae29/small.jpg\"){kind=link}
![Medium](\"https://photos.tylercipriani.com/thumbs/4e/25bd2295e1a2f4550b8c843ea5ae29/medium.jpg\"){kind=link}
![Xlarge](\"https://photos.tylercipriani.com/thumbs/4e/25bd2295e1a2f4550b8c843ea5ae29/xlarge.jpg\"){kind=link}
![Original](\"https://photos.tylercipriani.com/thumbs/4e/25bd2295e1a2f4550b8c843ea5ae29/original.jpg\"){kind=link}
![Small](\"https://photos.tylercipriani.com/thumbs/5b/0981fdf033c4d716c2979ac4f2729b/small.jpg\"){kind=link}
![Medium](\"https://photos.tylercipriani.com/thumbs/5b/0981fdf033c4d716c2979ac4f2729b/medium.jpg\"){kind=link}
![Large](\"https://photos.tylercipriani.com/thumbs/5b/0981fdf033c4d716c2979ac4f2729b/5ed19c5a7b399b40190fde5edf8a9c/large.jpg\"){kind=link}
![Xlarge](\"https://photos.tylercipriani.com/thumbs/5b/0981fdf033c4d716c2979ac4f2729b/xlarge.jpg\"){kind=link}
![Original](\"https://photos.tylercipriani.com/thumbs/5b/0981fdf033c4d716c2979ac4f2729b/original.jpg\"){kind=link}
![Original](\"https://photos.tylercipriani.com/thumbs/06/df79f443f2ce179dfe83001a20861e/original.jpg\"){kind=link}
![Original](\"https://photos.tylercipriani.com/thumbs/da/961c63159476cf1de9b1cef75312f6/original.jpg\"){kind=link}
Pumpkin Beer\n\nA ProMash Recipe Report\n\nBJCP Style and Style Guidelines\n-------------------------------\n\n21-A Spice/Herb/Vegetable, Spice, Herb or Vegetable Beer\n\nRecipe Specifics\n----------------\n\nBatch Size (L): 22.71 (6 Gallons) Wort Size (L): 22.71\nTotal Grain (kg): 5.78\nAnticipated OG: 1.057 Plato: 13.96\nAnticipated SRM: 12.6\nAnticipated IBU: 19.1\nBrewhouse Efficiency: 70 %\nWort Boil Time: 60 Minutes\n\n\nGrain/Extract/Sugar\n\n % Amount Name Origin Potential SRM\n-----------------------------------------------------------------------------\n 55.0 3.18 kg. Pale Malt(2-row) Great Britain 1.038 3\n 17.1 0.99 kg. Vienna Malt Germany 1.037 3\n 8.5 0.49 kg. Munich Malt Germany 1.037 8\n 6.6 0.38 kg. Flaked Oats America 1.033 2\n 3.9 0.23 kg. Crystal 40L America 1.034 40\n 3.9 0.23 kg. Special B Malt Belgian 1.030 120\n 3.5 0.20 kg. Brown Sugar Generic 1.046 4\n 1.5 0.09 kg. Molasses Generic 1.036 80\n\nHops\n\n Amount Name Form Alpha IBU Boil Time\n-----------------------------------------------------------------------------\n 28.00 g. Goldings - E.K. Pellet 7.50 19.1 30 min.\n\n\nYeast\n-----\nWhite Labs WLP002 English Ale\n\n\nMash Schedule\n-------------\n\n Step Rest Start Stop Heat Infuse Infuse Infuse\nStep Name Time Time Temp Temp Type Temp Amount Ratio\n---------------------------------------------------------------------------------\n1 5 60 154 154 Infuse 173 14.88 2.71\n\n\nTotal Water Qts: 15.72 - After Additional Infusions\nTotal Water L: 14.88 - After Additional Infusions\nTotal Mash Volume L: 18.55 - After Additional Infusions\n\nAll temperature measurements are degrees Fahrenheit.\nAll infusion amounts are in Liters.\nAll infusion ratios are Liters/Kilograms.\n\nNotes\n-----\n4g CaCl2.H2O/5gallons of water\nrevitalized 2 vials WLP 002 at 8:45am day of brew\nMash Temp: 150\nMash pH: 5.38\nMash gravity: 1.085 (95% mash eff)\nPreboil pH: 5.31\nPreboil Gravity: 1.045 (70% eff)\n88mL molassas @ 5min left in boil\n200g brown sugar @ 5min left it boilAmerican Amber\n\nA ProMash Recipe Report\n\nBJCP Style and Style Guidelines\n-------------------------------\n\n10-B American Ale, American Amber Ale\n\nMin OG: 1.045 Max OG: 1.060\nMin IBU: 25 Max IBU: 48\nMin Clr: 10 Max Clr: 17 Color in SRM, Lovibond\n\nRecipe Specifics\n----------------\n\nBatch Size (L): 22.71 Wort Size (L): 22.71\nTotal Grain (kg): 5.68\nAnticipated OG: 1.054 Plato: 13.31\nAnticipated SRM: 11.9\nAnticipated IBU: 89.8\nBrewhouse Efficiency: 70 %\nWort Boil Time: 60 Minutes\n\n\nGrain/Extract/Sugar\n\n % Amount Name Origin Potential SRM\n-----------------------------------------------------------------------------\n 44.0 2.50 kg. Pale Malt(2-row) Great Britain 1.038 3\n 32.0 1.82 kg. Vienna Malt Germany 1.037 3\n 8.0 0.45 kg. Crystal 75L Great Britian 1.034 75\n 8.0 0.45 kg. Munich Malt Germany 1.037 8\n 4.0 0.23 kg. CaraVienne Malt Belgium 1.034 22\n 4.0 0.23 kg. Flaked Oats America 1.033 2\n\nPotential represented as SG per pound per gallon.\n\n\nHops\n\n Amount Name Form Alpha IBU Boil Time\n-----------------------------------------------------------------------------\n 28.00 g. Centennial Pellet 10.50 27.3 30 min.\n 28.00 g. Simcoe Pellet 13.00 33.7 30 min.\n 28.00 g. Centennial Pellet 10.50 12.9 10 min.\n 28.00 g. Simcoe Pellet 13.00 15.9 10 min.\n 28.00 g. Centennial Pellet 10.50 0.0 0 min.\n 28.00 g. Simcoe Pellet 13.00 0.0 0 min.\n 28.00 g. Centennial Pellet 10.50 0.0 Dry Hop\n 28.00 g. Simcoe Pellet 13.00 0.0 Dry Hop\n\n\nYeast\n-----\n\nBrewTek CL-50 California Pub Brewery Ale\n\n\nMash Schedule\n-------------\n\nMash Name: Fix_40_60_70\n\nTotal Grain kg: 5.68\nTotal Water Qts: 15.00 - Before Additional Infusions\nTotal Water L: 14.19 - Before Additional Infusions\n\nTun Thermal Mass: 0.20\nGrain Temp: 20.50 C\n\n\n Step Rest Start Stop Heat Infuse Infuse Infuse\nStep Name Time Time Temp Temp Type Temp Amount Ratio\n---------------------------------------------------------------------------------\n3 5 60 149 149 Infuse 168 14.19 2.50\n\nTotal Water Qts: 15.00 - After Additional Infusions\nTotal Water L: 14.19 - After Additional Infusions\nTotal Mash Volume L: 17.99 - After Additional Infusions\n\nAll temperature measurements are degrees Fahrenheit.\nAll infusion amounts are in Liters.\nAll infusion ratios are Liters/Kilograms.APA\n\nA ProMash Recipe Report\n\nRecipe Specifics\n----------------\n\nBatch Size (Gal): 6.00 Wort Size (Gal): 6.00\nTotal Grain (Lbs): 11.38\nAnticipated OG: 1.059 Plato: 14.55\nAnticipated SRM: 6.3\nAnticipated IBU: 39.7\nBrewhouse Efficiency: 85 %\nWort Boil Time: 60 Minutes\n\n\nGrain/Extract/Sugar\n\n % Amount Name Origin Potential SRM\n-----------------------------------------------------------------------------\n 41.8 4.75 lbs. Pale Malt(2-row) America 1.036 2\n 40.7 4.63 lbs. Pale Malt(2-row) Great Britain 1.038 3\n 4.4 0.50 lbs. Wheat Malt America 1.038 2\n 8.8 1.00 lbs. Munich Malt(2-row) America 1.035 6\n 4.4 0.50 lbs. Crystal 40L America 1.034 40\n\nPotential represented as SG per pound per gallon.\n\n\nHops\n\n Amount Name Form Alpha IBU Boil Time\n-----------------------------------------------------------------------------\n 15.00 g. Columbus Pellet 15.00 26.2 60 min.\n 20.00 g. Centennial Pellet 10.50 8.9 10 min.\n 10.00 g. Willamette Pellet 5.00 2.1 10 min.\n 40.00 g. Centennial Pellet 10.50 2.1 1 min.\n 20.00 g. Willamette Pellet 5.00 0.5 1 min.\n 40.00 g. Centennial Pellet 10.50 0.0 Dry Hop\n 15.00 g. Willamette Pellet 5.00 0.0 Dry Hop\n\n\nYeast\n-----\n\nWhite Labs WLP002 English Ale\n\n\nWater Profile\n-------------\n\nProfile: Longmont\nProfile known for: \n\nCalcium(Ca): 0.0 ppm\nMagnesium(Mg): 0.0 ppm\nSodium(Na): 11.0 ppm\nSulfate(SO4): 3.0 ppm\nChloride(Cl): 2.0 ppm\nbiCarbonate(HCO3): 12.2 ppm\n\npH: 6.60\n\n\nMash Schedule\n-------------\n\nMash Name: \n\nTotal Grain Lbs: 11.38\nTotal Water Qts: 16.49 - Before Additional Infusions\nTotal Water Gal: 4.12 - Before Additional Infusions\n\nTun Thermal Mass: 0.20\nGrain Temp: 68.00 F\n\n\n Step Rest Start Stop Heat Infuse Infuse Infuse\nStep Name Time Time Temp Temp Type Temp Amount Ratio\n---------------------------------------------------------------------------------\nsacc 5 60 151 151 Infuse 168 16.49 1.45\n\n\nTotal Water Qts: 16.49 - After Additional Infusions\nTotal Water Gal: 4.12 - After Additional Infusions\nTotal Mash Volume Gal: 5.03 - After Additional Infusions\n\nAll temperature measurements are degrees Fahrenheit.\nAll infusion amounts are in Quarts.\nAll infusion ratios are Quarts/Lbs.\n\n\nNotes\n-----\n\n.5tsp CaSO4 and .25tsp CaCl2 in mash\n\nMashed in High and then low (156 then\n 148 then 151ish took about 10 min to correct)\n\nMash pH ~5.2\n\n.5tsp CaSO4\n in Boil\n\nPitched active 2L starter\nComplete fermentation in 3 days\ndry hopped after 3 days\nLet sit on dry hops 7 days swirling every other day.This past weekend I brewed twice. Both batches were Jamil’s Blonde\nAle recipe. Both batches were 1 gallon batches—my first try at those.\nThese batches were also my first two brews back after an extended hiatus\nthat stemmed from some combination of moving, changing jobs, and pure\nlaziness.
\nIn the past, when I brewed more regularly, I had a lot of questions\nabout brewing chemistry that were never fully answered. Now that I’m\nmaking a return to brewing, I hope to answer some of these\nquestions.
\nThe first question: Does calcium from water make any\ndifference in finished beer?
\nI would like to design an experiment or a series or experiments to\ninvestigate this question. Right now, I’m at the point where I’m\ngrasping, trying to understand the full scope of the problem.
\nThe two beers I brewed this weekend were designed to understand how\nto approach this question: one brewed using only distilled water and one\nbrewed with 50 ppm calcium added as CaCl2.
\n2 Gallons
Style: 6B-Light Hybrid Beer-Blonde Ale
Target\nVols:
Target Stats:
\nFermentables:
\nHops:
\nYeast:
\nSince I’ve been out of the game for so long, I had a ton of prep-work\nto do.
\nFirst step: sanitize my 1 gallon fermenters. I opted for dry-heat\nsterilization. I accidentally bested the CDC’s recommendation for\ndry-heat sterilization since my oven is fairly out-of-control I held\nmy three glass fermenters at a temp of 360°F for 1 hour.
![\"Sterilization\"](\"http://tylercipriani.s3.amazonaws.com/distilled_water_brew/prep-sterilization.jpg\")
\nI calibrated my kettle by marking a measuring stick 1-half-gallon at\na time.
\nI also calibrated my pH meter using freshly prepared 7.01 and 4.01\ncalibration solution made from powder buffer-pillows.
\n![\"pH](\"http://tylercipriani.s3.amazonaws.com/distilled_water_brew/callibraion-prep.jpg\")
![\"pH](\"http://tylercipriani.s3.amazonaws.com/distilled_water_brew/calibration.jpg\")
I opted out of controlling dissolved oxygen this round. Between\nadopting a new process, brewing 2 batches in a weekend, and meticulously\nphotographing each step—I felt I had enough on my plate.
\nHeated 2 gallons of distilled water to 155°F and doughed-in. Initial\nstrike was 148°F which I rapidly raised via direct fire to 152°F. I did\nhave some trouble maintaining 152°F so mash temp ranged from around\n148°F–154°F.
\nMash pH was 5.77—which, while predictably higher than desired, was\nwithin what I usually target (5.2–5.8). I left that pH unadjusted.\nPost-mash wort was fairly opaque. ![\"Post](\"http://tylercipriani.s3.amazonaws.com/distilled_water_brew/Batch1-PreBoil-Clarity.jpg\")
15 minutes into the mash: iodine test shows\nconversion, mash tastes more sweet than starchy.
\n30 minutes into the mash: iodine test still\nshows conversion. Mash looks like it’s finished converting.
\n45 minutes: Yup 60 minutes: OK,\nmoving on.
\n![\"Batch1](\"http://tylercipriani.s3.amazonaws.com/distilled_water_brew/Batch1-PreBoil.jpg\")
![\"Batch1](\"http://tylercipriani.s3.amazonaws.com/distilled_water_brew/Batch1-PreBoilpH.jpg\")
Notes:
\nPre-boil gravity of 1.042 which is higher than my expected. The wort\ndoes appear to have coagulated some protein at this point.
\nAdded 7 grams of US Fuggles at 60 minutes. Not much visible hot break\nduring the initial part of the boil.
\n![\"Batch1](\"http://tylercipriani.s3.amazonaws.com/distilled_water_brew/Batch1-FG.jpg\")
![\"Batch1](\"http://tylercipriani.s3.amazonaws.com/distilled_water_brew/Batch1-FinalpH.jpg\")
Notes:Dropped very clear with a clear break post-boil. Racked using a\nsanitized mini-autosiphon. Added 30 seconds of oxygen into fermenter\nhead-space at the rate of 1 LPM, and shook fermenter 60 seconds.
\n![\"after](\"http://tylercipriani.s3.amazonaws.com/distilled_water_brew/Batch1-Boil.jpg\")
![\"fermenter](\"http://tylercipriani.s3.amazonaws.com/distilled_water_brew/Batch1-fermenter.jpg\")
Added 0.70 grams CaCl2/gallon into 2 gallons of distilled\nwater to bring total calcium to 50 ppm. Heated water to 155°F and\ndoughed-in. Initial strike was 149°F which I rapidly raised via direct\nfire to 152°F.
\n![\"Batch2](\"http://tylercipriani.s3.amazonaws.com/distilled_water_brew/Batch2-Mash.jpg\")
Mash pH is lower, due to the added calcium. Finding\nit easier to control mash temperature with this batch (after some\npractice). Seems to have more foam on top of the mash, but that could be\nmy imagination.
15 minutes into the mash: iodine test shows\nconversion, mash looks like it’s finished converting. May be\nlighter than previous batches.
\n30 minutes into the mash: iodine test once\nagain shows conversion.
\n45 minutes: mmhmm 60 minutes:\nyezzur
\nNotes:
\nThe wort is certainly clearer than previous batch. No real change in\npH, once again.
\nAdded 7 grams of US Fuggles at 60 minutes. Very nice visible\nhot-break.
\n![\"Clear](\"http://tylercipriani.s3.amazonaws.com/distilled_water_brew/Batch2-boil.jpg\")
\n![\"Final](\"http://tylercipriani.s3.amazonaws.com/distilled_water_brew/Batch2FG.jpg\")
![\"Final](\"http://tylercipriani.s3.amazonaws.com/distilled_water_brew/Batch2-FinalpH.jpg\")
Notes:
\nDropped very clear with a clear break post-boil. Racked using a\nsanitized mini-autosiphon. Added 30 seconds of oxygen into fermenter\nhead-space at the rate of 1 LPM, and shook fermenter 60 seconds.
\n![\"Batch](\"http://tylercipriani.s3.amazonaws.com/distilled_water_brew/Batch2-Fermenter.jpg\")
\nIt’s odd that neither batch’s post-boil pH was very much lower than\nthe mash pH. I’ve always read that a beer’s pH should drop by ~0.3 pH\nunits during boil. When this didn’t happen during the first (distilled\nwater) batch’s boil, I assumed it had something to do with the missing\ncalcium. That was, evidently, not the cause.
\nThe only real difference between the two batches is that\nthere was a visibly better hot-break in the batch with 50 ppm calcium.\nThat and, of course, the difference in mash pH, which is expected and\nwell-documented.
\nI’ll post again post-fermentation.
\nYou need 50 ppm calcium in your brewing water to make good beer.\nThat’s a fact. You can look it up in How To Brew 2, or in Bru’n Water’s Water Knowledge\nPage1, or even in the book\non brewing water 3.
\nOnce you do lookup the fact that you need 50ppm calcium, you\nmay wonder: who proved this? Who made this fact a fact? I\nhaven’t been able to find that answer. Not that I’ve really\nlooked all that hard for the answer, but shouldn’t it be just\nas easy to find as the fact itself? Oh, OK, W.F. McWhozitz\nproved the 50ppm calcium thing in 1804 after his expedition to\nTanzania…that seems right.
\nI don’t understand how you can get away not citing sources for stuff\nlike this?
\n\n\n“I mean, if I went ‘round saying I was an emperor, just because some\nmoistened bint had lobbed a scimitar at me, they’d put me away!”
\n
–\nDennis
At this point it’s a logical fallacy to even say that the 50 ppm fact\nis, in fact, factual (see: argument\nfrom authority). It’s just another piece of brewing dogma.
\nNot. Good. Enough.
\nHowever, before committing to any kind of full-blown, multi-week,\nexperiment, we first must examine if there is even a reason to doubt\nthat you need 50ppm calcium.
\nThe oft-cited reasons for needing 50ppm calcium in brewing water:
\nThe results of these problems, in practical terms, are,\nrespectively:
\nIf you could disprove one of those things, maybe it’s worth designing\nan actual experiment to test the effect of calcium on brewing\nand the beer it creates.
\n![\"Materials\"](\"http://tylercipriani.s3.amazonaws.com/distilled_water_mash/142749_distilled_water_mash_materials.jpg\")
\n300mL Distilled Water (plus bunches more—see Methods) ![\"water](\"http://tylercipriani.s3.amazonaws.com/distilled_water_mash/141908_distilled_water_mash_300ml_water.jpg\")
150g Crisp Marris Otter Malt (only base malt on-hand) ![\"grain](\"http://tylercipriani.s3.amazonaws.com/distilled_water_mash/143122_distilled_water_mash_150g_grain.jpg\")
Big MF’n Thermos thing for use as a mash tun
iodine
Thermopen and lab thermometer
White dish on which to test for conversion
I aimed for a mash temperature of 152°F, I did a calculation in Beer\nAlchemy that showed that the water should be heated to 165°F to achieve\na mash temp of 152°F. Then I thought, I’m smarter than you Beer\nAlchemy and went with a strike temp of 160°F which, ultimately,\nresulted in a mash temp of 145°F…you win this round Beer Alchemy.
\n![\"Water](\"http://tylercipriani.s3.amazonaws.com/distilled_water_mash/145458_distilled_water_mash_mash_water_temp.jpg\")
![\"Mash](\"http://tylercipriani.s3.amazonaws.com/distilled_water_mash/145719_distilled_water_mash_dough_in.jpg\")
I then checked for conversion every 15 minutes and made observations\nabout what I saw:
\n15 Minutes:
\n![\"Iodine](\"http://tylercipriani.s3.amazonaws.com/distilled_water_mash/152054_distilled_water_mash_15min_iodine.jpg\")
\n30 Minutes:
\n![\"Iodine](\"http://tylercipriani.s3.amazonaws.com/distilled_water_mash/153427_distilled_water_mash_30min_iodine.jpg\")
\n35 Minutes: Added another 75mL boiling water.\nTemp now 146°F, FML.
45 Minutes:
\n![\"Iodine](\"http://tylercipriani.s3.amazonaws.com/distilled_water_mash/155019_distilled_water_mash_45min_iodine.jpg\")
\n50 Minutes: Added 100mL boiling water (YOLO!) to\nraise mash temp to 150°F, YAY!
60 Minutes:
\n![\"Iodine](\"http://tylercipriani.s3.amazonaws.com/distilled_water_mash/160503_distilled_water_mash_60min_iodine.jpg\")
\n![\"Starting](\"http://tylercipriani.s3.amazonaws.com/distilled_water_mash/161034_distilled_water_mash_sg.jpg\")
\n