{ "version": "https://jsonfeed.org/version/1", "title": "Tyler Cipriani: brewing", "home_page_url": "https://tylercipriani.com/brewing/", "feed_url": "https://tylercipriani.com/brewing/index.json", "items": [ { "id": "https://tylercipriani.com/brewing/unicorn-blood/", "title": "Unicorn Blood", "url": "https://tylercipriani.com/brewing/unicorn-blood/", "author": { "name": "Tyler Cipriani" }, "date_published": "2018-11-08T14:55:57Z", "date_modified": "2018-12-30T19:29:57Z", "content_html": "

Dragon Fruit Berliner Weisse with Glitter

\n
\n\"Halloween
Halloween Beer
\n
\n

I figured I should post about my Halloween beer before it’s Thanksgiving. This beer took 3rd place in the Prairie Homebrewing Companions Hoppy Halloween competition in the “Halloween theme beer” category.

\n
\n

The blood of a unicorn will keep you alive, even if you are an inch from death, but at a terrible price. You have slain something pure and defenceless to save yourself, and you will have but a half-life, a cursed life, from the moment the blood touches your lips.

\n

– Harry Potter and the Philosopher’s Stone1

\n
\n

The basic recipe is Milk the Funk’s Berliner Weissbier with a handful of tricks.

\n
\n

Recipe

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\n
\n

Stats

\n\n
\n
\n

Fermentables

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
IngredientAmount%When
Weyermann® Pilsner8 lbs70Mash
Weyermann® Pale Wheat3.5 lbs30Mash
\n
\n
\n

Hops

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
VarietyAlphaAmountIBUFormTime
Lemon Drop5.5 %2.00 oz.10.7Loose Pellet60 min
\n
\n
\n

Yeast

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
StrainAmountStarter
Vanilla Chamomile GoodBelly4 packsN/A
Imperial Citrus1 packNope
\n
\n
\n

Steps

\n
\n
\n

2018-09-26 – Mash day

\n
    \n
  1. Collect 15 gallons carbon-filtered Longmont tap water
  2. \n
  3. Add all grains to a mesh bag and throw into kettle to create mash in with 11.3 gallons of strike water @ 152°F in kettle
  4. \n
  5. Mash temp 150°F
  6. \n
  7. Add 3mL of 88% lactic acid, 1.5 tsp of gypsum, 0.5 tsp CaCl2 – mash ph 5.83.
  8. \n
  9. Remove malt, boil 15 minutes
  10. \n
  11. Chill to 111°F
  12. \n
  13. Add 12mL 88% lactic acid and 4x vanilla chamomile GoodBelly shots to kettle, cover with plastic wrap, bungee cord a hot pad to it to keep >75°F for 4 days
  14. \n
\n
\n\"Kettle
Kettle wrapped with hotpad
\n
\n
\n
\n

2018-09-30 – boiling day

\n
    \n
  1. After 4 days, boil for 90 minutes (because you did your calculations all wrong because you don’t do this very much and you need to boil-off A LOT!)
  2. \n
  3. Preboil pH: 3.54
  4. \n
  5. 10 minute: Add 1 tsp Wyeast Brewer’s Choice Nutrient
  6. \n
  7. 2 minute: Add 1 tablet whirlfloc
  8. \n
  9. Chill to 68°F with hydra
  10. \n
  11. Collect 5.5 Gallons wort
  12. \n
  13. Pitch with 1 pack Imperial Citrus (2018-08-09 mfg date)
  14. \n
\n
\n
\n

2018-10-06 – fruiting day

\n
    \n
  1. Add 6lbs partially thawed frozen tropical medley (strawberry, blueberry, mango), and 1lb frozen dragon fruit puree, this will drop temp to 57°F, panic briefly, shrug and walk away instead.
  2. \n
\n
\n
\n

2018-10-21 – Yak shaving Bottling day

\n
\n\"Finished
Finished bottle
\n
\n
    \n
  1. Add 4x jars of CK Products Super Pearl Edible Luster dust to the keg
  2. \n
  3. Counter-pressure fill a few Bormioli Rocco Fiaschetta bottles.
  4. \n
  5. Be amazed:
  6. \n
\n
\n \n
Weeeeeeeeeeee
\n
\n
\n
\n
\n
    \n
  1. http://harrypotter.wikia.com/wiki/Unicorn_blood

  2. \n
\n
\n" }, { "id": "https://tylercipriani.com/brewing/a-lovely-hefe/", "title": "A Lovely Hefe", "url": "https://tylercipriani.com/brewing/a-lovely-hefe/", "author": { "name": "Tyler Cipriani" }, "date_published": "2018-06-21T15:51:52Z", "date_modified": "2018-12-30T19:29:57Z", "content_html": "

I have been brewing hefeweizen since before the dawn of time (if we can agree time’s dawn was roughly 2012). My most recent attempt won a bronze medal in the final round of the largest beer competition in the world – so I’ve got that going for me.

\n
\n\"My
My Winning Hefe | Small | Medium | Large | Xlarge | Original
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\n
\n

Learnings

\n

I brewed my first hefeweizen in 2011 and it was pretty awful. I don’t think I’ve changed the recipe very much since then as hefes are not really about recipe.

\n

My early hefes were undrinkably sulfury – not in a subtle SO2-way that fades into a nice banana, but in an in-your-face H2S-way that smells like liquefied rotten egg.

\n

In 2012, I had a short email exchange with Jess Caudill, then of Wyeast, about sulfur and pitching rates for Wyeast 3068 (their Weihenstephan Weizen strain) that changed my perspective on pitching rates for hefes and greatly improved my beers:

\n
\n

We ran trials using 3068 at pitch rates of 3, 6, 12 and 24 million cells per ml. The 3 and 6 had strong banana aromas, the 12 million had very slight banana aroma and 24 million and no banana, and for a completely non-technical description, tasted like crap.

\n
\n

I stopped making starters for my hefe (or any of my beers actually). I’ve stopped doing cell-counts. I’ve stopped taking pH readings. I’ve stopped controlling my temperature outside of putting my fermenter in the basement where it stays cool.

\n

I don’t own a hydrometer.

\n

I don’t know that I would recommend any of these things.

\n

Things I would recommend:

\n\n

I’m still learning new things about hefes all the time and mine is far from perfect (or finished). Things I’d like to try in future:

\n\n
\n
\n

Brew Day

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Here be dragons.

\n

I brewed a hefeweizen for the 2nd round of nationals on 2018-05-22. This beer took 3rd in the German Wheat Beer category at the 2018 National Homebrew Competition besting 197 of the 200 entries in the category.

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\n
\n

Recipe

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\n
\n

Stats

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\n
\n

Fermentables

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
IngredientAmount%When
Weyermann® Pale Wheat8 lbs59Mash
Root Shoot Odyssey Pilsner4.75 lbs35Mash
Weyermann® Carahell®12 oz6Mash
\n
\n
\n

Hops

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
VarietyAlphaAmountIBUFormTime
Hallertau4.5 %1.00 oz.12.3Loose Pellet60 min
\n
\n
\n

Yeast

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
StrainAmountStarter
White Labs WLP3001 New pack thingNope
\n
\n
\n

Steps

\n
\n\"Collecting
Collecting Water | Small | Medium | Large | Xlarge | Original
\n
\n

The water in Longmont is about as close to having reverse osmosis water straight from the tap as you’re going to find. For this brewday, I carbon-filtered 15 gallons of water that I recorded as having 42 ppm TDS according to my cheap meter.

\n

I heated 8.25 gallons of water (which is 1.5 quarts of water per lb of grain + the 3 gallons of foundation water below my false-bottom) to 113°F targeting a dough-in temp of 111°F for a ferulic acid rest. At this point I haven’t added anything to my water or my mash. I want the pH to be high at this point.

\n
\n\"Dough-in
Dough-in | Small | Medium | Large | Xlarge | Original
\n
\n

I held 111°F for 10 minutes. I then recirculated while heating my mash tun to bring my temperature up to 125°F for a protein rest. I added 2 tsp. of gypsum before turning on my pump. That’s my standard water treatment, and I do the same thing for all my beers to increase the calcium content.

\n

After 10 minutes at 125°F I pulled 10 scoops of thick mash (at about 1qt/lb) into my decoction pot while raising the main mash up to 148°F.

\n

I held the main mash at 148°F while doing the decoction.

\n

I first heated the decoction to 160°F and held for 15 minutes to ensure full conversion. Then I boiled for 20 minutes. I love the beautiful crème brûlée look of a mash after decoction:

\n
\n\"mmmm
mmmm Melanoidins | Small | Medium | Large | Xlarge | Original
\n
\n

After boiling the decoction I added it to the main mash to hit 158°F. I held that for 25 minutes before heating the mash to 170°F for mashout. I sparged with 170°F water (with no additions) to collect 9 gallons to boil for 90 minutes down to 7 gallons.

\n
\n\"Boil
Boil with chiller | Small | Medium | Large | Xlarge | Original
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\n

I added 1 oz Hallertau at 60 minutes.

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1 tsp Wyeast nutrient at 10 minutes.

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1 tablet of whirlfloc at 2 minutes.

\n

From there I chilled using a pond-pump I bought at harbor freight to recirculate ice-water through my hydra chiller. I chilled to 55°F.

\n
\n\"Right
Right before pitch | Small | Medium | Large | Xlarge | Original
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I oxygenated through a stone on the end of a wand for 1 minute at 1 liter per minute. After that I pitched a single pack of WLP300 dated 2018-05-03.

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\n
\n

Post Brewday

\n\n
\n" }, { "id": "https://tylercipriani.com/brewing/i-drank-a-4-year-old-pumpkin-saison/", "title": "I Drank a 4-Year-Old Pumpkin Saison", "url": "https://tylercipriani.com/brewing/i-drank-a-4-year-old-pumpkin-saison/", "author": { "name": "Tyler Cipriani" }, "date_published": "2018-06-15T13:20:57Z", "date_modified": "2018-12-30T19:29:57Z", "content_html": "

It wasn’t what I would call a great experience.

\n
\n\"Small
Small | Medium | Large | Xlarge | Original
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\n

The Saison Gauntlet

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I recently threw down the saison brew-off gauntlet —I blame the internet.

\n

The person against whom I am brewing (who happens to have the same last name as myself and, arguably, a better username on reddit) is someone who seems to have, at least, actively thought about saison (and brewed one!) within the last 4 years. This places me at a disadvantage.

\n

I never enter the French and Belgian beer category: it’s way competitive! It’s typically got as many entries as IPA, and the number of variations of the saison style alone is completely staggering to me. I’ve always felt I have basically zero chance of winning in that category. As a result I’ve never tried to fine-tune a recipe.

\n
\n
\n

But I have made saison…right?

\n

Right‽ No—I’m sure of it. I’ve read the Farmhouse Ales book. I do have a recipe for saison, but from the looks of it I may have made it to brew at someone else’s house. Looking back through my notes from the past 2.5 years: nothing. Looking at my BeerAlchemy Backup (which I used on my iPhone 3 years ago)—success! I have a recipe with notes! …for a PUMPKIN saison.

\n
\n
\n

Pumpkin beers

\n

The things I don’t brew for competition are few. Brewing a pumpkin beer with my partner for Halloween has been a tradition we’ve had for many years. Even though neither of us are particularly pumpkin beer lovers, we do love Halloween (we got 229 trick-or-treaters last year!). Usually we view the pumpkin beer as an opportunity to do something strange. Last year we did a pumpkin and molasses kettle sour with 50% wheat. And, evidently, in 2014 we brewed a pumpkin saison.

\n

Then I remembered: we bottled some of this, didn’t we?

\n
\n\"Why,
Why, yes, that does say “Brewed Oct. 2014” Small | Medium | Large | Xlarge | Original
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\n
\n
\n

Tasting notes

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Here are some quotes from the notes I took during the tasting:

\n\n

It was pretty bad. It was oxidized, it had low carbonation, and the only flavor that was still strong, really, was the pumpkin spice.

\n

On the plus side:

\n
\n\"It
It had a nice color Small | Medium | Large | Xlarge | Original
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\n
\n
\n

What did I learn?

\n

I learned beers where the predominate character is spice don’t age well. I’ve learned that the color that I got from my recipe is pretty good (I’m guessing it’s a bit darker than it would have been fresh). And most importantly I’ve learned that I have a deep need to have a third thing in paragraphs like this one.

\n

Basically I’ve got bupkis—no saison recipe, no revelations about my bottling technique, no newly gained confidence in my innate brewing ability—but at least I got to drink a gross beer.

\n
\n" }, { "id": "https://tylercipriani.com/brewing/kettle-cleaning-day/", "title": "Kettle Cleaning Day!", "url": "https://tylercipriani.com/brewing/kettle-cleaning-day/", "author": { "name": "Tyler Cipriani" }, "date_published": "2018-06-10T16:58:35Z", "date_modified": "2018-12-30T19:29:57Z", "content_html": "

tl;dr:

\n
\n\"Bar
Bar Keepers Friend is magic | Small | Medium | Large | Xlarge | Original
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\n

Brewing is mostly cleaning. For each beer I brew — on the cold-side — I completely disassemble both my kegs and my conical. I soak all the tiny pieces in Powdered Brewery Wash (or, more recently, Alkaline Brewery Wash), I rinse, and I fill with Star San to sanitize completely. I keep a little spray bottle of Star San to sanitize hose connections quickly. I keep a storage container full of sanitizer around “just in case”. When it comes to the cold-side, I’m ultra careful and ultra clean. And my beer wins awards. More importantly, my beer tastes good: I like my beer. But when I start scrolling through Brulosophy there is clearly — CLEARLY — a cleaning step I’m missing: my kettles.

\n

The Brulosophy crew have kettles that sparkle like beautiful stainless steel diamonds in the sun. My kettles…

\n
\n\"My
My kettles ain’t great | Small | Medium | Large | Xlarge | Original
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\n

I clean my kettles at the end of back-breaking, triple-decoction-containing, uncomfortable-sweat-dripping, 110°F-in-the-shade-heat-stroke-inducing, and/or -2°F-in-the-sun-hyptothermia-inducing brew days. This is to say that I pressure wash them, I flip them upside down on a table on my patio, and I go pour myself a beer.

\n

This past Saturday I said to myself, “Brew man” (that’s what I call myself sometimes. I call myself “Brew man”); I said, “Brew man, the time has come. Get ready to mercilessly purge the scourge of beer stone from your life and the lives of the kettles you so dearly treasure.” And so it came to pass that I began my reluctant alliance with the great majestic beast that is Bar Keepers Friend.

\n
\n\"The
The great majestic beast | Small | Medium | Large | Xlarge | Original
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\n

And then it took like basically no time at all. I don’t know why I don’t do this more often.

\n

The procedure I used:

\n
    \n
  1. Spray down your kettle with the hose to free any debris and wet the surface
  2. \n
  3. Liberally sprinkle on Bar Keepers Friend
  4. \n
  5. Scrub the kettle with resulting paste and a clean sponge.
  6. \n
\n

I used only the soft, yellow, gentle side of the sponge since I’m super freaked-out about scratching my stainless. While I realize that absolute primal terror at the sight of the green scrubby-side of the sponge may not be “normal” (nervous chuckle), there really isn’t any need to use the green scrubby, honest. Not when the soft side of the sponge makes a kettle look so amazing!

\n
\n\"My,
My, what a clean kettle I have | Small | Medium | Large | Xlarge | Original
\n
\n" }, { "id": "https://tylercipriani.com/brewing/2018-nhc-first-round/", "title": "2018 NHC First Round", "url": "https://tylercipriani.com/brewing/2018-nhc-first-round/", "author": { "name": "Tyler Cipriani" }, "date_published": "2018-04-13T20:20:56Z", "date_modified": "2018-04-14T21:35:17Z", "content_html": "
\n\"Nothing
Nothing in this photo is from this year
\n
\n

I got my 2018 NHC first round results today. I put in 3 beers and 1 mead which hits the 4 entry limit-cap.

\n

My entries were:

\n
    \n
  1. Dark Mild
  2. \n
  3. Weissbier
  4. \n
  5. American IPA
  6. \n
  7. Traditional Mead
  8. \n
\n

The mead was not the same mead that won gold in 2014. I used Wyeast Sweet Mead yeast instead of 71B, but other than that it was the same (even made it in late 2011 IIRC).

\n
\n

Results

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Here are my 2018 NHC scoresheets with judge’s names/IDs removed.

\n

The tl;dr is:

\n\n
\n
\n

Random thoughts and low-grade ranting

\n

I’m happy that I’m moving on with 3 entries. But I do have a good rant built up: my dark mild was judged badly.

\n

It’s fine that my mild didn’t win, but the judges describe a mild:

\n\n

And then they both put it closer to “Not to style” than “Classic example” – what‽ I’m not saying I should win everything. I’m not saying I should have won this category. I don’t even have a problem with a 28. My beer may very well have fallen lifeless on this particular day for these particular judges – all that is totally cool. But I do have a problem when judges describe a mild – verbatim from the guidelines – then tell me it’s not to style \":(\"

\n

</rant>

\n

I was thrilled with my other scoresheets, I didn’t expect to do so well. The weissbier was particularly surprising since I’ve struggled so much with that style – I’m sure I’ve brewed at least 3 sulfury examples in the past year!

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\n
\n

Recipes

\n

I don’t think I’ve ever posted a weissbier recipe, and I did a few things differently with my IPA, so here goes:

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\n
\n

American IPA (2018-02-01)

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\n
\n

Stats

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\n
\n

Fermentables

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
IngredientAmount%When
Root Shoot Meridian Pale15 lbs85Mash
Briess Carapils1 lbs6Mash
Corn Sugar1 lbs6Mash
Bards Carastan0.5 lbs3Mash
Weyermann - Acidualted Malt4 oz1Mash
\n
\n
\n

Hops

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
VarietyAlphaAmountIBUFormTime
Chinook13.0 %1.00 oz.36.3Loose PelletFWH
Amarillo9.5 %1.00 oz.20.7Loose Pellet45 Min
Columbus15.5 %1.00 oz.28.3Loose Pellet30 Min
Mosaic13.0 %1.00 oz.18.5Loose Pellet10 Min
Citra15.0 %1.00 oz7.0Loose PelletFlame Out
Columbus15.5 %1.00 oz7.3Loose PelletFlame Out
Ekuanot12.5 %1.00 oz5.9Loose PelletFlame Out
Galaxy15.0 %1.00 oz7.0Loose PelletFlame Out
Mosaic13.0 %1.00 oz6.1Loose PelletFlame Out
Citra15.0 %1.00 oz0.0Loose PelletDry Hop
Columbus15.5 %1.00 oz0.0Loose PelletDry Hop
Ekuanot12.5 %1.00 oz0.0Loose PelletDry Hop
Galaxy15.0 %1.00 oz0.0Loose PelletDry Hop
Mosaic13.0 %1.00 oz0.0Loose PelletDry Hop
\n
\n
\n

Yeast

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
StrainAmountStarter
A07 Imperial1 New pack thingNope
\n
\n
\n

Steps

\n
    \n
  1. Dough in with 9.7 Gallons of Water at 164°F for a strike temp of 154°F
  2. \n
  3. 2 tsp Gypsum to mash for calcium
  4. \n
  5. Rest 60 min @ 154°F
  6. \n
  7. Sparge 20 min with 170°F water
  8. \n
  9. Preboil 9 gallons at 1.040
  10. \n
  11. Boil 90 minutes to reduce to 7 gallons
  12. \n
  13. Add recirc arm and chiller at 20 minutes
  14. \n
  15. 1 tsp Wyeast Beer Nutrient Blend at 10 minutes
  16. \n
  17. 1 whilfloc tab at 2 minutes
  18. \n
  19. Hot whirlpool with flameout hops 20 minutes
  20. \n
  21. Chill to 62°F using ice water through Hydra Immersion Chiller
  22. \n
  23. Transfer to conical and use 90 seconds of oxygen through air stone at 1 LPM
  24. \n
  25. Pitch 1 pack A07 dated 2018-01-28
  26. \n
  27. Set space heater for 64°F
  28. \n
  29. Add 1oz Columbus, 1oz Mosaic, 1oz Ekuanot T-90 pellets to fermentor on day 3
  30. \n
  31. Jumper to keg with surescreen and 1oz Galaxy T-90, 1oz Citra T-90, 1oz Ekuanot LupuLN2™, 1oz Mosaic LupuLN2™
  32. \n
  33. Move keg to kegerator on day 3
  34. \n
  35. Jumper to clean keg, add gelatian, put under 30 PSI for 2 days
  36. \n
  37. Reduce pressure to 12 psi, pour off a few chunky pints, enjoy!
  38. \n
\n
\n
\n

Weissbier (2017-01-15)

\n
\n
\n

Stats

\n\n
\n
\n

Fermentables

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
IngredientAmount%When
Weyermann Pale Wheat4 lbs59Mash
Root Shoot Odyssey Pilsner5 lbs37Mash
Best Dark Munich8 oz4Mash
\n
\n
\n

Hops

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
VarietyAlphaAmountIBUFormTime
Hallertau4.5 %1.00 oz.12.3Loose Pellet60 min
\n
\n
\n

Yeast

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
StrainAmountStarter
White Labs WLP3001 New pack thingNope
\n
\n
\n

Steps

\n
    \n
  1. Dough in with 8.25 Gallons of Water at 114°F for a strike temp of 110°F hold 15 minutes
  2. \n
  3. Recirculate and heat to 125°F
  4. \n
  5. Add 2 tsp gypsum
  6. \n
  7. hold 10 minutes
  8. \n
  9. Pull 9 quarts of thick mash (at a water/grist ratio of 1qt/lb) into a decoction pot and heat to 160°F, hold 15 minutes
  10. \n
  11. Recirculate and heat main mash to 147°F
  12. \n
  13. Bring decoction to a boil and boil for 20 minutes
  14. \n
  15. Return decoction to main mash to hit 158°F
  16. \n
  17. Hold 25 minutes
  18. \n
  19. 1.038 preboil gravity for 9 gallons
  20. \n
  21. 1 tsp Wyeast Beer Nutrient Blend at 10 minutes
  22. \n
  23. 1 whirlfloc tablet at 2 minutes
  24. \n
  25. Chill to 58°F using ice water through Hydra Immersion Chiller
  26. \n
  27. Transfer to conical and use 90 seconds of oxygen through air stone and wand at 1 LPM
  28. \n
  29. Fermentation peaked at 70°F
  30. \n
  31. Keg at 2.5 weeks, 30 psi for 2 days, 12 psi after
  32. \n
\n
\n" }, { "id": "https://tylercipriani.com/brewing/2016-08-21-american-ipa/", "title": "Libre Hopped American IPA", "url": "https://tylercipriani.com/brewing/2016-08-21-american-ipa/", "author": { "name": "Tyler Cipriani" }, "date_published": "2016-08-21T00:00:00Z", "date_modified": "2018-04-13T16:35:43Z", "content_html": "

This is my regular IPA, but I took a stab at a recipe that doesn’t use any patent-encumbered hops…

\n
\n

Stats

\n\n
\n
\n

Fermentables

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
IngredientAmount%When
Colorado Malting Pale Ale Malt14lb 0oz88.9 %Mash
Briess CaraPils1lb 0 oz6.3 %Mash
Bards Carastan8.00 oz3.2 %Mash
Weyermann Sauer(Acid) Malt4 oz1.6 %Mash
\n
\n
\n

Hops

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
VarietyAlphaAmountIBUFormTime
Chinook10.5 %1.00 oz.32.5Loose PelletFWH
Columbus15.5 %1.00 oz.28.6Loose Pellet30 Min
Northern Brewer13.0 %1.00 oz.18.5Loose Pellet10 Min
Willamette15.0 %1.00 oz7.0Loose PelletFlame Out
Northern Brewer13.0 %1.00 oz6.1Loose PelletFlame Out
Centennial15.0 %1.00 oz7.0Loose PelletFlame Out
Crystal12.5 %1.00 oz5.9Loose PelletFlame Out
Columbus15.5 %1.00 oz7.3Loose PelletFlame Out
Willamette15.0 %1.00 oz0.0Loose PelletDry Hop
Northern Brewer13.0 %1.00 oz0.0Loose PelletDry Hop
Centennial15.0 %1.00 oz0.0Loose PelletDry Hop
Crystal12.5 %1.00 oz0.0Loose PelletDry Hop
Columbus15.5 %1.00 oz0.0Loose PelletDry Hop
\n
\n
\n

Other

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
IngredientAmountWhen
Wyeast BCN1 tsp.10 Min. remaining in boil
Whirlfloc1 tablet2 Min. remaining in boil
\n
\n
\n

Mash

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Step typeTempDuration
Rest154°F60 Min.
\n
\n
\n

Yeast

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
StrainAmountStarter
White Labs WLP001–California Ale1 New-Fangled Pack ThingNope
\n
\n
\n

Notes

\n
\n
\n

Updates

\n
\n" }, { "id": "https://tylercipriani.com/brewing/2016-06-13-helles/", "title": "Munich Helles First Try", "url": "https://tylercipriani.com/brewing/2016-06-13-helles/", "author": { "name": "Tyler Cipriani" }, "date_published": "2016-06-13T00:00:00Z", "date_modified": "2018-04-13T16:35:43Z", "content_html": "

I recently started really appreciating this style. In my research for attempting to create a good example of this style I found a really amazing beer that has a wonderful German Beer character—Spaten Premium Lager. I’d like to recreate something similar. Spaten Premium Lager will likely be my gold standard (as Ballast Point Sculpin is for my IPA), which is to say: it’s the beer against which I will be judging my homebrewed examples.

\n

As a first pass at this style, I’m keeping it simple, but I’m also testing a theory.

\n
\n

Stats

\n\n
\n
\n

Fermentables

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
ingredientamount%when
Weyerman Pilsner Malt12 lbs100mash
\n
\n
\n

Hops

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
VarietyAlphaAmountIBUFormTime
Sterlingmeh.1 ozmeh.PelletFWH
\n
\n
\n

Other

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
IngredientAmountWhen
Servomyces1 unit10 Min. remaining in boil
Whirlfloc1 tablet2 Min. remaining in boil
\n
\n
\n

Mash

\n

Double decoction

\n\n
\n
\n

Yeast

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
StrainAmountStarter
Wyeast 2124 Bohemian Lager1 Smack-PackNope
\n
\n
\n

Notes

\n

The theory I’m testing here is: I don’t necessarily think you need to have temperature control to ferment a fine lager. I’m fermenting at ~68°F (I have no temp control right now). Also, I pitched 1 smack-pack without a starter. We’ll see how all this works out. Seems to be fermenting happily for the time being.

\n
\n
\n

The Future

\n

I’d like to look into Best Chit Malz and see how that works out. Triple decoction on that at 100%. Would that even work? Guess I’d find out :O

\n
\n" }, { "id": "https://tylercipriani.com/brewing/orange-blossom-mead-for-gifts/", "title": "Say, Orange Blossom Mead Makes a Nice Gift", "url": "https://tylercipriani.com/brewing/orange-blossom-mead-for-gifts/", "author": { "name": "Tyler Cipriani" }, "date_published": "2016-05-22T00:00:00Z", "date_modified": "2018-04-13T16:35:43Z", "content_html": "
\n
\n\"A
A nice-looking mead
\n
\n
\n\"Setting
Setting up the corker to bottle mead
\n
\n
\n\"Finished,
Finished, bottled mead
\n
\n
\n

I made this mead on a bit of a whim to sort of act as a mead-making demo. I intended to back-sweeten, but ultimately I enjoyed the flavor without any sweetening, so this became a semi-sweet mead.

\n

This is the first mead I’ve ever put in fancy bottles and it’s been making really convenient to give gifts. Although if I worked out the cost per bottle I’d probably be shocked \":)\"

\n
\n

Stats

\n\n
\n
\n

Fermentables

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
IngredientAmount%When
Orange blossom honey15 lbs (6.803 kg)100%mixed in a bucket to start
\n
\n
\n

Yeast

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
StrainAmountStarter
Lalvin 71B-1122 dry yeast2 packsN/A
\n
\n
\n

Other

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
IngredientAmountWhen
Go-Ferm28gRehydrating yeast
Diammonium phosphate (DAP)8gPrimary Fermentation
Fermaid-K18gPrimary Fermentation
\n
\n
\n

Notes

\n

100% RO water

\n

Kristen England Even-Speed Mead method

\n\n

Primary Fermentation: 14 days at 68° F (ish) (20° C)

\n

Secondary Fermentation: ??? some amount of months in a glass carboy with a silicon airlock

\n

Post-fermentation: SuperKleer KC used in the carboy prior to kegging

\n
\n" }, { "id": "https://tylercipriani.com/brewing/nhc-2014-gold-medal-tupelo-mead/", "title": "NHC 2014 Gold Medal Tupelo Mead", "url": "https://tylercipriani.com/brewing/nhc-2014-gold-medal-tupelo-mead/", "author": { "name": "Tyler Cipriani" }, "date_published": "2016-05-17T00:00:00Z", "date_modified": "2018-04-13T16:35:43Z", "content_html": "

This mead won 1st place in Traditional Mead (Category #24) at the 2014 National Homebrewers Competition hosted by the American Homebrewer’s Association (AHA).

\n

I don’t like that the AHA has locked down award-winning recipes—the world is better when information is free for everyone, so I’ve posted my recipe here. I’m also going to start explicitly licensing my recipes Creative Commons Attribution Share-Alike.

\n

This was the 3rd mead I ever made, the recipe is a little ridiculous, but the results were outstanding.

\n
\n

Stats

\n\n
\n
\n

Fermentables

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
IngredientAmount%When
Tupelo honey26.0 lb (11.79 kg)100%mixed in a bucket to start
\n
\n
\n

Yeast

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
StrainAmountStarter
Lalvin 71B-1122 dry yeast2 packsN/A
\n
\n
\n

Other

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
IngredientAmountWhen
Go-Ferm28gRehydrating yeast
Diammonium phosphate (DAP)8gPrimary Fermentation
Fermaid-K18gPrimary Fermentation
\n
\n
\n

Notes

\n

100% RO water

\n

Kristen England Even-Speed Mead method

\n\n

Primary Fermentation: 14 days at 68° F (20° C)

\n

Post-fermentation: potassium sorbate and back-sweeten with 1+ lbs of Tupelo honey to taste.

\n
\n" }, { "id": "https://tylercipriani.com/brewing/2016-04-17-american-ipa/", "title": " NHC 2016 Final Round American IPA", "url": "https://tylercipriani.com/brewing/2016-04-17-american-ipa/", "author": { "name": "Tyler Cipriani" }, "date_published": "2016-04-17T00:00:00Z", "date_modified": "2018-04-13T16:35:43Z", "content_html": "
\n
\n\"Finished
Finished IPA | Original
\n
\n
\n

Brewed for the final round of the National Homebrewers Competition 2016 in 2 categories:

\n
    \n
  1. American IPA
  2. \n
  3. Fruit Beer (American IPA with Mango)
  4. \n
\n

For the fruit beer portion I added Olive Nation mango extract to taste (6 mL / 12 oz bottle after filling).

\n

I named this beer 13 Grand Tutors. I’ve been mining a list of Shaw brothers films for beer names, which has worked well so far. I recently realized there were 13 hop additions in this beer—like just now.

\n

The fruit beer is named Sweet Memories, another Shaw brother’s film.

\n
\n

Stats

\n\n
\n
\n

Fermentables

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
IngredientAmount%When
Rahr 2-row14lb 0oz88.9 %Mash
Briess CaraPils1lb 0 oz6.3 %Mash
Bards Carastan8.00 oz3.2 %Mash
Weyermann Sauer(Acid) Malt2 oz1.6 %Mash
\n
\n
\n

Hops

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
VarietyAlphaAmountIBUFormTime
Chinook10.5 %1.00 oz.32.5Loose PelletFWH
Columbus15.5 %1.00 oz.28.6Loose Pellet30 Min
Mosaic13.0 %1.00 oz.18.5Loose Pellet10 Min
Galaxy15.0 %1.00 oz7.0Loose PelletFlame Out
Mosaic13.0 %1.00 oz6.1Loose PelletFlame Out
Citra15.0 %1.00 oz7.0Loose PelletFlame Out
Nelson Sauvin12.5 %1.00 oz5.9Loose PelletFlame Out
Columbus15.5 %1.00 oz7.3Loose PelletFlame Out
Galaxy15.0 %1.00 oz0.0Loose PelletDry Hop
Mosaic13.0 %1.00 oz0.0Loose PelletDry Hop
Citra15.0 %1.00 oz0.0Loose PelletDry Hop
Nelson Sauvin12.5 %1.00 oz0.0Loose PelletDry Hop
Columbus15.5 %1.00 oz0.0Loose PelletDry Hop
\n
\n
\n

Other

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
IngredientAmountWhen
Wyeast BCN1 tsp.10 Min. remaining in boil
Whirlfloc1 tablet2 Min. remaining in boil
\n
\n
\n

Mash

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Step typeTempDuration
Rest154°F60 Min.
\n
\n
\n

Yeast

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
StrainAmountStarter
White Labs WLP001–California Ale1 New-Fangled Pack ThingNope
\n
\n
\n

Notes

\n\n
\n
\n

Updates

\n

2016-04-22: Added 1oz Columbus, 1oz Mosaic to primary fermentor

\n\n

2016-04-30: Move to keg with surescreen + 1oz each Equinox, Citra, Galaxy

\n\n

2016-05-06: Move to serving keg w/1 pack gelatin @ 45 PSI for 3 days, 12 PSI thereafter

\n\n

2016-05-20: Bottling day!

\n\n

2016-06-13: Didn’t win, but made it to mini-BOS in both categories

\n
\n" }, { "id": "https://tylercipriani.com/brewing/2016-01-18-american-ipa/", "title": "NHC 2016 First Round American IPA", "url": "https://tylercipriani.com/brewing/2016-01-18-american-ipa/", "author": { "name": "Tyler Cipriani" }, "date_published": "2016-01-18T00:00:00Z", "date_modified": "2018-04-13T16:35:43Z", "content_html": "
\n
\n\"My
My 2016-01-18 IPA (left) vs. Ballast Point Sculpin (right) | Original
\n
\n
\n

The efficiency on this batch was terrible. I believe this is due to Colorado Malting Co. Pale Ale malt, which I used as the base. It’s been hit and miss for me. I love the idea of using primarily local ingredients in brewing.

\n
\n

Updates

\n

2016-02-22: Added 1oz Columbus, 1oz Mosaic to primary fermentor

\n\n

2016-01-31: Move to keg with surescreen + 1oz each Equinox, Citra, Galaxy

\n\n

2016-04-09: 3rd place, American IPA, NHC Denver (First Round); 2nd place, Fruit beer (Mango added), NHC Denver (First Round)

\n
\n
\n

Stats

\n\n
\n
\n

Fermentables

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
IngredientAmount%When
Colorado Malting Pale Ale Malt14lb 0oz88.9 %Mash
Briess CaraPils1lb 0 oz6.3 %Mash
Bards Carastan8.00 oz3.2 %Mash
Weyermann Sauer(Acid) Malt4 oz1.6 %Mash
\n
\n
\n

Hops

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
VarietyAlphaAmountIBUFormTime
Chinook10.5 %1.00 oz.32.5Loose PelletFWH
Columbus15.5 %1.00 oz.28.6Loose Pellet30 Min
Mosaic13.0 %1.00 oz.18.5Loose Pellet10 Min
Galaxy15.0 %1.00 oz7.0Loose PelletFlame Out
Mosaic13.0 %1.00 oz6.1Loose PelletFlame Out
Citra15.0 %1.00 oz7.0Loose PelletFlame Out
Equinox12.5 %1.00 oz5.9Loose PelletFlame Out
Columbus15.5 %1.00 oz7.3Loose PelletFlame Out
Galaxy15.0 %1.00 oz0.0Loose PelletDry Hop
Mosaic13.0 %1.00 oz0.0Loose PelletDry Hop
Citra15.0 %1.00 oz0.0Loose PelletDry Hop
Equinox12.5 %1.00 oz0.0Loose PelletDry Hop
Columbus15.5 %1.00 oz0.0Loose PelletDry Hop
\n
\n
\n

Other

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
IngredientAmountWhen
Wyeast BCN1 tsp.10 Min. remaining in boil
Whirlfloc1 tablet2 Min. remaining in boil
\n
\n
\n

Mash

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Step typeTempDuration
Rest154°F60 Min.
\n
\n
\n

Yeast

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
StrainAmountStarter
White Labs WLP001–California Ale1 New-Fangled Pack ThingNope
\n
\n
\n

Notes

\n\n
\n" }, { "id": "https://tylercipriani.com/brewing/2015-08-23-american-ipa/", "title": "House American IPA", "url": "https://tylercipriani.com/brewing/2015-08-23-american-ipa/", "author": { "name": "Tyler Cipriani" }, "date_published": "2015-04-09T00:00:00Z", "date_modified": "2018-04-13T16:35:43Z", "content_html": "

This is a recipe that I play with quite a bit. I think I’ve dialed in the malt bill and the hop additions over time; however, I’m constantly playing with the hop varieties and, more rarely, the yeast. Below is a recipe brewed on 2015-08-23 that I thought was particularly successful given the amount of hop varieties with which I was unfamiliar.

\n
\n

Stats

\n\n
\n
\n

Fermentables

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
IngredientAmount%When
Colorado Malting Pale Malt14 lbs90.3Mash
Carapils1 lbs6.5Mash
Bards Carastan0.5 lbs3.2Mash
\n
\n
\n

Hops

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
VarietyAlphaAmountIBUFormTime
NB HopShot16.01 syringe50.0Extract60 Min
US Mosaic13.01.00 oz6.1Pellet0 Min
US Citra15.01.00 oz7.1Pellet0 Min
Topaz15.01.00 oz7.1Pellet0 Min
Nelson Sauvin12.51.00 oz5.4Pellet0 Min
Galaxy15.01.00 oz7.1Pellet0 Min
Mosaic13.01.00 oz0.0PelletDry Hop
Citra15.01.00 oz0.0PelletDry Hop
Topaz15.01.00 oz0.0PelletDry Hop
Nelson Sauvin12.51.00 oz0.0PelletDry Hop
Galaxy15.01.00 oz0.0PelletDry Hop
Simcoe8.01.00 oz0.0PelletDry Hop
\n
\n
\n

Yeast

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
StrainAmountStarter
WLP0011 New pack thingNope
\n
\n
\n

Steps

\n
    \n
  1. 1 tsp of Gypsum to mash water
  2. \n
  3. Dough in with 5.8 Gallons of Water at 155°F for a strike temp of 145°F
  4. \n
  5. mash pH of 5.66
  6. \n
  7. Added another tsp of Gypsum
  8. \n
  9. Rest 30 mins
  10. \n
  11. Raise via flame to 155°F
  12. \n
  13. Adjusted mash pH 5.64
  14. \n
  15. Add ½ tsp phosphoric acid to sparge water
  16. \n
  17. Preboil pH 5.70
  18. \n
  19. Preboil gravity 11.6 Brix for 8 gallons (1.047)
  20. \n
  21. Add Wyeast Brewers Choice Nutrient at 7 mins
  22. \n
  23. Add whirlfloc tablet at 2 mins
  24. \n
  25. Add 5 oz of hops at flame out, whirlpool 15 mins
  26. \n
  27. Turn off whirlpool pump and let rest 15 mins
  28. \n
  29. Rack to fermentor
  30. \n
  31. Oxygenate with mix-stir for 60 seconds
  32. \n
  33. Pitch WL fancy new yeast pack
  34. \n
  35. Fermentation temp initially 68°F
  36. \n
  37. Let rise to wherever it wanted to go
  38. \n
\n
\n" }, { "id": "https://tylercipriani.com/brewing/2016-06-19-mild/", "title": "Colorado State Fair Mild Ale", "url": "https://tylercipriani.com/brewing/2016-06-19-mild/", "author": { "name": "Tyler Cipriani" }, "date_published": "2015-04-09T00:00:00Z", "date_modified": "2018-04-13T22:11:44Z", "content_html": "
\n\"Gold
Gold medal
\n
\n
\n

Stats

\n\n
\n
\n

Fermentables

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
NameTypeAmount%Color
Crisp - Maris OtterGrain8.500 lb843.0 srm
Simpsons - Crystal DarkGrain1.250 lb1280.0 srm
Chocolate Malt (UK)Grain5.000 oz3450.0 srm
CarafaGrain1.000 oz1337.0 srm
\n
\n
\n

Hops

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
NameAlphaAmountUseTimeFormIBU
Kent Goldings5.5%0.500 ozBoil1.000 hrPellet8.5
Kent Goldings5.5%0.500 ozBoil15.000 minPellet4.2
\n
\n
\n

Miscs

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
NameTypeUseAmountTime
Wyeast BCNOtherBoil1.000 tsp10.000 min
WhirlflocFiningBoil1.000 tsp2.000 min
GypsumWater AgentMash2.000 tsp0.000 s
\n
\n
\n

Yeast

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
NameTypeFormAmountStarter
Wyeast - London ESB AleAleLiquid1 Smack packNO
\n
\n
\n

Mash

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
NameTypeAmountTempTargetTime
155Infusion4.352 gal163.533 F155.000 F30 min
mashoutTemperature168.000 F10 min
\n
\n
\n

Notes

\n

Recipe comes from NHC Mild from Modern Homebrew Recipes by Gordon Strong

\n

2017-09-01: 1st place, Colorado State Fair, English Brown Ale category

\n
\n" }, { "id": "https://tylercipriani.com/brewing/saison/", "title": "Saison", "url": "https://tylercipriani.com/brewing/saison/", "author": { "name": "Tyler Cipriani" }, "date_published": "2015-04-09T00:00:00Z", "date_modified": "2018-04-13T16:35:43Z", "content_html": "\n\n\n\n\n
\nSelected Style and Target Specs\n
\n

16C-Belgian And French Ale-Saison

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\nMinimum OG:\n\n1.048 SG\n\nMaximum OG:\n\n1.065 SG\n
\nMinimum FG:\n\n1.002 SG\n\nMaximum FG:\n\n1.012 SG\n
\nMinimum IBU:\n\n20 IBU\n\nMaximum IBU:\n\n35 IBU\n
\nMinimum Color:\n\n5.0 SRM\n\nMaximum Color:\n\n14.0 SRM\n
\n



\n\n\n\n\n
\nRecipe Overview\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\nWort Volume Before Boil:\n\n14.00 US gals\n\nWort Volume After Boil:\n\n12.00 US gals\n
\nVolume Transferred:\n\n11.00 US gals\n\nWater Added To Fermenter:\n\n0.0 qts\n
\nVolume At Pitching:\n\n11.00 US gals\n\nVolume Of Finished Beer:\n\n10.00 US gals\n
\nExpected Pre-Boil Gravity:\n\n1.048 SG\n\nExpected OG:\n\n1.056 SG\n
\nExpected FG:\n\n1.012 SG\n\nApparent Attenuation:\n\n77.4 %\n
\nExpected ABV:\n\n5.8 %\n\nExpected ABW:\n\n4.5 %\n
\nExpected IBU: (using Tinseth):\n\n22.6 IBU\n\nExpected Color: (using Morey):\n\n4.7 SRM\n
\nBU:GU ratio:\n\n0.41\n\nApprox Color:\n\n\n
\nMash Efficiency:\n\n70.0 %\n\n\n\n\n
\nBoil Duration:\n\n90.0 mins\n\n\n\n\n
\nFermentation Temperature:\n\n64 ˚F\n\n\n\n\n
\n



\n\n\n\n\n
\nFermentables\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\nIngredient\n\nAmount\n\n%\n\nMCU\n\nWhen\n
\nBelgian Pilsen Malt\n\n16lb 0oz\n\n66.7 %\n\n2.1\n\nIn Mash/Steeped\n
\nGerman Dark Munich Malt\n\n4lb 0oz\n\n16.7 %\n\n3.0\n\nIn Mash/Steeped\n
\nGerman Wheat Malt\n\n2lb 0oz\n\n8.3 %\n\n0.3\n\nIn Mash/Steeped\n
\nSugar - White Sugar/Sucrose\n\n2lb 0oz\n\n8.3 %\n\n0.0\n\nIn Mash/Steeped\n
\n



\n\n\n\n\n
\nHops\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\nVariety\n\nAlpha\n\nAmount\n\nIBU\n\nForm\n\nWhen\n
\nUS Sterling\n\n7.0 %\n\n2.00 oz\n\n22.6\n\nLoose Pellet Hops\n\n60 Min From End\n
\nUS Sterling\n\n7.0 %\n\n1.00 oz\n\n0.0\n\nLoose Pellet Hops\n\nAt turn off\n
\n



\n\n\n\n\n
\nOther Ingredients\n
\n\n\n\n\n\n\n\n\n\n
\nIngredient\n\nAmount\n\nWhen\n
\n



\n\n\n\n\n
\nYeasts\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\nYeast Strain\n\nAmount\n\nUsed\n
\nWhite Labs WLP565-Belgian Saison I\n\n2 packs\n\n\n
\n



\n\n\n\n\n
\nWater Profile\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\nTarget Profile:\n\nNo Water Profile Chosen\n
\nMash pH:\n\n5.2\n
\npH Adjusted with:\n\nUnadjusted\n
\n


Total Calcium (ppm): 0 Total Magnesium (ppm): 0
Total Sodium (ppm): 0 Total Sulfate (ppm): 0
Total Chloride (ppm): 0 Total Bicarbonate (ppm): 0


\n\n\n\n\n
\nMash Schedule\n
\n\n\n\n\n\n\n\n\n\n
\nMash Type:\n\nFull Mash\n
\nSchedule Name:\n\nNo Chosen Schedule\n
\n


\n\n\n\n\n\n\n\n\n\n
\nStep Type\n\nTemperature\n\nDuration\n
\n



\n\n\n\n\n
\nRecipe Notes\n
\n\n\n\n \n
\n\n
\n



\n" }, { "id": "https://tylercipriani.com/brewing/daves-porter/", "title": "Dave's Porter", "url": "https://tylercipriani.com/brewing/daves-porter/", "author": { "name": "Tyler Cipriani" }, "date_published": "2014-12-02T00:00:00Z", "date_modified": "2018-04-13T16:35:43Z", "content_html": "

This was brewed for Dave’s fairwell party (and memorial ping-pong tournament) at SparkFun electronics.

\n\n

Selected Style and Target Specs: 12B-Porter-Robust Porter

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\nMinimum OG:\n\n1.048 SG\n\nMaximum OG:\n\n1.065 SG\n
\nMinimum FG:\n\n1.012 SG\n\nMaximum FG:\n\n1.016 SG\n
\nMinimum IBU:\n\n25 IBU\n\nMaximum IBU:\n\n50 IBU\n
\nMinimum Color:\n\n22.0 SRM\n\nMaximum Color:\n\n35.0 SRM\n
\n



\n\n\n\n\n
\nRecipe Overview\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\nWort Volume Before Boil:\n\n7.50 US gals\n\nWort Volume After Boil:\n\n6.00 US gals\n
\nVolume Transferred:\n\n5.50 US gals\n\nWater Added To Fermenter:\n\n0.0 qts\n
\nVolume At Pitching:\n\n5.50 US gals\n\nVolume Of Finished Beer:\n\n5.00 US gals\n
\nExpected Pre-Boil Gravity:\n\n1.044 SG\n\nExpected OG:\n\n1.055 SG\n
\nExpected FG:\n\n1.017 SG\n\nApparent Attenuation:\n\n69.0 %\n
\nExpected ABV:\n\n5.2 %\n\nExpected ABW:\n\n4.0 %\n
\nExpected IBU: (using Tinseth):\n\n33.1 IBU\n\nExpected Color: (using Morey):\n\n31.4 SRM\n
\nBU:GU ratio:\n\n0.60\n\nApprox Color:\n
\nMash Efficiency:\n\n70.0 %\n
\nBoil Duration:\n\n90.0 mins\n
\nFermentation Temperature:\n\n64 ˚F\n
\n



\n\n\n\n\n
\nFermentables\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\nIngredient\n\nAmount\n\n%\n\nMCU\n\nWhen\n
\nUS 2-Row Malt\n\n11lb 0oz\n\n84.6 %\n\n3.3\n\nIn Mash/Steeped\n
\nUK Chocolate Malt\n\n1lb 0oz\n\n7.7 %\n\n75.0\n\nIn Mash/Steeped\n
\nUK Dark Crystal\n\n8.00 oz\n\n3.8 %\n\n6.5\n\nIn Mash/Steeped\n
\nUS Carapils Malt\n\n8.00 oz\n\n3.8 %\n\n0.1\n\nIn Mash/Steeped\n
\n



\n\n\n\n\n
\nHops\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\nVariety\n\nAlpha\n\nAmount\n\nIBU\n\nForm\n\nWhen\n
\nUS Cascade\n\n4.5 %\n\n1.50 oz\n\n22.8\n\nLoose Pellet Hops\n\n60 Min From End\n
\nUS Cascade\n\n4.5 %\n\n1.50 oz\n\n10.3\n\nLoose Pellet Hops\n\n10 Min From End\n
\n



\n\n\n\n\n
\nOther Ingredients\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\nIngredient\n\nAmount\n\nWhen\n
\nYeast Nutrient\n\n0.18 oz\n\nIn Mash\n
\nWhirlfloc Tablet\n\n0.18 oz\n\nIn Boil\n
\n



\n\n\n\n\n
\nYeasts\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\nYeast Strain\n\nAmount\n\nUsed\n
\nWyeast 1968-London ESB Ale\n\n1 pack\n
\n



\n\n\n\n\n
\nWater Profile\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\nTarget Profile:\n\nNo Water Profile Chosen\n
\nMash pH:\n\n5.400000\n
\npH Adjusted with:\n\nUnadjusted\n
\n


Total Calcium (ppm): 0 Total Magnesium (ppm): 0
Total Sodium (ppm): 0 Total Sulfate (ppm): 0
Total Chloride (ppm): 0 Total Bicarbonate (ppm): 0


\n\n\n\n\n
\nMash Schedule\n
\n\n\n\n\n\n\n\n\n\n
\nMash Type:\n\nFull Mash\n
\nSchedule Name:\n\nSingle Step Infusion (67C/152F)\n
\n


\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\nStep Type\n\nTemperature\n\nDuration\n
\nRest at\n\n153 ˚F\n\n60\n
\n



\n\n\n\n\n
\nRecipe Notes\n
\n\n\n\n\n
\n



\n" }, { "id": "https://tylercipriani.com/brewing/promash-recipes/", "title": "A ProMash Recipe Report", "url": "https://tylercipriani.com/brewing/promash-recipes/", "author": { "name": "Tyler Cipriani" }, "date_published": "2014-07-20T00:00:00Z", "date_modified": "2018-04-13T16:35:43Z", "content_html": "

In looking through my archived email I realized that many of my old ProMash recipes that I thought were lost to time and changing computers live on.

\n

A blog is a better place for these recipes to live—that’s why this post is here.

\n
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 boil
\n
\n
American 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.
\n
\n
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.
\n" }, { "id": "https://tylercipriani.com/brewing/distilled-water-vs-50ppm-calcium/", "title": "Distilled Water vs 50ppm Calcium Chloride", "url": "https://tylercipriani.com/brewing/distilled-water-vs-50ppm-calcium/", "author": { "name": "Tyler Cipriani" }, "date_published": "2014-01-26T00:00:00Z", "date_modified": "2018-04-13T16:35:43Z", "content_html": "

This past weekend I brewed twice. Both batches were Jamil’s Blonde Ale recipe. Both batches were 1 gallon batches—my first try at those. These batches were also my first two brews back after an extended hiatus that stemmed from some combination of moving, changing jobs, and pure laziness.

\n

In the past, when I brewed more regularly, I had a lot of questions about brewing chemistry that were never fully answered. Now that I’m making a return to brewing, I hope to answer some of these questions.

\n

The first question: Does calcium from water make any difference in finished beer?

\n

I would like to design an experiment or a series or experiments to investigate this question. Right now, I’m at the point where I’m grasping, trying to understand the full scope of the problem.

\n

The two beers I brewed this weekend were designed to understand how to approach this question: one brewed using only distilled water and one brewed with 50 ppm calcium added as CaCl2.

\n
\n

Recipe

\n

2 Gallons
Style: 6B-Light Hybrid Beer-Blonde Ale
Target Vols:

\n\n

Target Stats:

\n\n

Fermentables:

\n\n

Hops:

\n\n

Yeast:

\n\n
\n
\n

Prep Work

\n

Since I’ve been out of the game for so long, I had a ton of prep-work to do.

\n

First step: sanitize my 1 gallon fermenters. I opted for dry-heat sterilization. I accidentally bested the CDC’s recommendation for dry-heat sterilization since my oven is fairly out-of-control \":)\" I held my three glass fermenters at a temp of 360°F for 1 hour.

\n
\n\"Sterilization\"
Sterilization
\n
\n

I calibrated my kettle by marking a measuring stick 1-half-gallon at a time.

\n

I also calibrated my pH meter using freshly prepared 7.01 and 4.01 calibration solution made from powder buffer-pillows.

\n

\"pH \"pH

\n

I opted out of controlling dissolved oxygen this round. Between adopting a new process, brewing 2 batches in a weekend, and meticulously photographing each step—I felt I had enough on my plate.

\n
\n
\n

Process

\n\n
\n
\n

Batch #1

\n

Heated 2 gallons of distilled water to 155°F and doughed-in. Initial strike was 148°F which I rapidly raised via direct fire to 152°F. I did have some trouble maintaining 152°F so mash temp ranged from around 148°F–154°F.

\n
\n
\n

Mash

\n

Mash pH was 5.77—which, while predictably higher than desired, was within what I usually target (5.2–5.8). I left that pH unadjusted. Post-mash wort was fairly opaque. \"Post

\n

15 minutes into the mash: iodine test shows conversion, mash tastes more sweet than starchy.

\n

30 minutes into the mash: iodine test still shows conversion. Mash looks like it’s finished converting.

\n

45 minutes: Yup 60 minutes: OK, moving on.

\n
\n
\n

Boil

\n\n

Notes:

\n

Pre-boil gravity of 1.042 which is higher than my expected. The wort does appear to have coagulated some protein at this point.

\n

Added 7 grams of US Fuggles at 60 minutes. Not much visible hot break during the initial part of the boil.

\n
\n
\n

Post-boil

\n\n

Dropped very clear with a clear break post-boil. Racked using a sanitized mini-autosiphon. Added 30 seconds of oxygen into fermenter head-space at the rate of 1 LPM, and shook fermenter 60 seconds.

\n

\"after \"fermenter

\n
\n
\n

Batch #2

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Added 0.70 grams CaCl2/gallon into 2 gallons of distilled water to bring total calcium to 50 ppm. Heated water to 155°F and doughed-in. Initial strike was 149°F which I rapidly raised via direct fire to 152°F.

\n
\n
\n

Mash

\n\n

\"Batch2 Mash pH is lower, due to the added calcium. Finding it easier to control mash temperature with this batch (after some practice). Seems to have more foam on top of the mash, but that could be my imagination.

\n

15 minutes into the mash: iodine test shows conversion, mash looks like it’s finished converting. May be lighter than previous batches.

\n

30 minutes into the mash: iodine test once again shows conversion.

\n

45 minutes: mmhmm 60 minutes: yezzur

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\n
\n

Boil

\n\n

Notes:

\n

The wort is certainly clearer than previous batch. No real change in pH, once again.

\n

Added 7 grams of US Fuggles at 60 minutes. Very nice visible hot-break.

\n
\n\"Clear
Clear post boil break
\n
\n
\n
\n

Post-boil

\n\n

Notes:

\n

Dropped very clear with a clear break post-boil. Racked using a sanitized mini-autosiphon. Added 30 seconds of oxygen into fermenter head-space at the rate of 1 LPM, and shook fermenter 60 seconds.

\n
\n\"Batch
Batch 2 Fermenter
\n
\n
\n
\n

Discussion

\n

It’s odd that neither batch’s post-boil pH was very much lower than the mash pH. I’ve always read that a beer’s pH should drop by ~0.3 pH units during boil. When this didn’t happen during the first (distilled water) batch’s boil, I assumed it had something to do with the missing calcium. That was, evidently, not the cause.

\n

The only real difference between the two batches is that there was a visibly better hot-break in the batch with 50 ppm calcium. That and, of course, the difference in mash pH, which is expected and well-documented.

\n

I’ll post again post-fermentation.

\n
\n" }, { "id": "https://tylercipriani.com/brewing/distilled-water-conversion/", "title": "Distilled Water Base Malt Conversion Test", "url": "https://tylercipriani.com/brewing/distilled-water-conversion/", "author": { "name": "Tyler Cipriani" }, "date_published": "2014-01-19T00:00:00Z", "date_modified": "2018-04-13T16:35:43Z", "content_html": "

You need 50 ppm calcium in your brewing water to make good beer. That’s a fact. You can look it up in How To Brew 2, or in Bru’n Water’s Water Knowledge Page1, or even in the book on brewing water 3.

\n

Once you do lookup the fact that you need 50ppm calcium, you may wonder: who proved this? Who made this fact a fact? I haven’t been able to find that answer. Not that I’ve really looked all that hard for the answer, but shouldn’t it be just as easy to find as the fact itself? Oh, OK, W.F. McWhozitz proved the 50ppm calcium thing in 1804 after his expedition to Tanzania…that seems right.

\n

I don’t understand how you can get away not citing sources for stuff like this?

\n
\n

“I mean, if I went ‘round saying I was an emperor, just because some moistened bint had lobbed a scimitar at me, they’d put me away!”
– Dennis

\n
\n

At this point it’s a logical fallacy to even say that the 50 ppm fact is, in fact, factual (see: argument from authority). It’s just another piece of brewing dogma.

\n

Not. Good. Enough.

\n

However, before committing to any kind of full-blown, multi-week, experiment, we first must examine if there is even a reason to doubt that you need 50ppm calcium.

\n

The oft-cited reasons for needing 50ppm calcium in brewing water:

\n
    \n
  1. Enzymatic activity in the mash
  2. \n
  3. Yeast health/activity
  4. \n
  5. Protein coagulation in the fermenter
  6. \n
\n

The results of these problems, in practical terms, are, respectively:

\n
    \n
  1. Your grain’s starch will not convert to sugar in the mash.
  2. \n
  3. Your beer won’t ferment, or will have significant problems fermenting.
  4. \n
  5. Your final beer will be hazy.
  6. \n
\n

If you could disprove one of those things, maybe it’s worth designing an actual experiment to test the effect of calcium on brewing and the beer it creates.

\n
\n

Idea:

\n\n
\n\"Materials\"
Materials
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\n

Materials:

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Methods:

\n

I aimed for a mash temperature of 152°F, I did a calculation in Beer Alchemy that showed that the water should be heated to 165°F to achieve a mash temp of 152°F. Then I thought, I’m smarter than you Beer Alchemy and went with a strike temp of 160°F which, ultimately, resulted in a mash temp of 145°F…you win this round Beer Alchemy.

\n

\"Water \"Mash

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I then checked for conversion every 15 minutes and made observations about what I saw:

\n
    \n
  1. 15 Minutes:

    \n
    \n\"Iodine
    Iodine test 15mins
    \n
    \n
      \n
    • Mash temp: 142°F
    • \n
    • Iodine test: positive for starch
    • \n
    • Observations: Smells starchy, a little visible foam indicating CO2 release
    • \n
  2. \n
  3. 30 Minutes:

    \n
    \n\"Iodine
    Iodine test 30mins
    \n
    \n
      \n
    • Added 60mL boiling water as temp had dropped below 140°F
    • \n
    • Mash temp: 143°F
    • \n
    • Iodine test: positive for starch
    • \n
    • Observations: Thermos thing sucks
    • \n
  4. \n
  5. 35 Minutes: Added another 75mL boiling water. Temp now 146°F, FML.

  6. \n
  7. 45 Minutes:

    \n
    \n\"Iodine
    Iodine test 45mins
    \n
    \n
      \n
    • Mash Temp: 143°F (Really!? Really mash temp? Fucking, Really!?)
    • \n
    • Iodine test: positive for starch
    • \n
    • Observations: I hate this Thermos thing with the power of 1000 suns; I’m gettting better at iodine tests \":)\"
    • \n
  8. \n
  9. 50 Minutes: Added 100mL boiling water (YOLO!) to raise mash temp to 150°F, YAY!

  10. \n
  11. 60 Minutes:

    \n
    \n\"Iodine
    Iodine test 45mins
    \n
    \n
      \n
    • Mash temp: 146°F
    • \n
    • Iodine test: negative for starch
    • \n
    • Observations: Smells and tastes sweet
    • \n
  12. \n
\n
\n
\n

Review/Improvements/Take-Aways

\n
    \n
  1. I am not smarter than Beer Alchemy
  2. \n
  3. While the mash did take a long time to convert, the mash was only solidly in the correct temperature range for alpha-amylase activity for 15 minutes during which time the mash fully converted the remaining starch.
  4. \n
  5. The only solid iodine test, IMO, was the last. The photos tell that story.
  6. \n
  7. Water-derived calcium is likely not strictly necessary for the conversion of starch in the mash.
  8. \n
  9. Actual experiment is in order…
  10. \n
\n
\n\"Starting
Starting gravity
\n
\n
\n
    \n
  1. Brungard, Martin. “Water Knowledge.” Web.
  2. \n
  3. Palmer, John. “Understanding Mash pH. Reading a water report. Calcium.” How To Brew. Web.
  4. \n
  5. Palmer, John and Colin Kaminski. Water: A Comprehensive Guide for Brewers. pg. 33. Print.
  6. \n
\n
\n" } ] }