Brewday - "Yeast/Salt Test"

Notes
Essentially the same recipe (modified hop schedule) as "Little Devil" albeit with some significant yeast and miscellaneous ingredient changes.  An attempt to go back to basics, I rely completely on the addition of Acid malt for mash pH adjustment.  I used EZWater calculator to decide on the amount of Acid Malt, 90grams accordingly to the spreadsheet.  I am re-pitching the US05 from my Centennial BSB2012 IPA.  This is the third time I've brewed this basic recipe.  Each time I've used a different yeast with a slightly different hopping schedule.  Interested in seeing how this one turns out.

American Pale Ale (10A)

Recipe Type: All Grain
Yeast: US-05
Yeast Starter: Nope
Additional Yeast : Re-pitch
Batch Size (Post Boil): 26L
Original Gravity: 1.054

Final Gravity: 1.011 (est)
IBU: 35.5
Boiling Time (Minutes): 65
Colour (SRM): 5.4 (est)
Primary Fermentation (# of Days & Temp): 10 @ 65-68F
Secondary Fermentation (# of Days & Temp): 12 @ 65-68F
Conditioning [Bottle] (# of Days & Temp): 21'ish @ 65-68F

Ingredients

89.0% Canadian Two-row (OiO)
05.0% CaraFoam (Weyermann)
04.0% CaraMunich I (Weyermann)
02.0% Melanoidin (Weyermann)

24.8 IBU Warrior (17g @ 60 min)
17g Cascade @ 20 min

17g Amarillo @ 10 min
17g Cascade @ 0 min

17g Amarillo @ 0 min

Water (City tap water treated with Campden)

Acid Malt added, pH 5.49
City of Ottawa tap water (Campden treated)

Mash Instructions
Single Infusion, 60 minutes (153F), 1.25qt/lb
Double batch sparge, collected ~27.6L into the boil kettle

23/06/2012 - Recipe brewed

24/06/2012 - Yeast pitched, wort aerated

10/07/2012 - Racked to secondary

01/08/2012 - Bottled

Favorites - "Centennial Blonde"

Blonde Ale (6B)

Notes
A very popular Blonde Ale recipe created by BierMuncher from Homebrewtalk.com.  There is actually a thread which is totaling the amount of Centennial Blonde brewed to-date.  Last I checked, it was into the thousands of gallons!

Light, crisp and very well balanced.  A beautiful summer beer!
Homebrewtalk.com - Centennial Blonde Discussion

Recipe Type: All Grain
Yeast: Fermentis Safale S-04
Yeast Starter: Nope
Additional Yeast : Pitched onto a S-04 yeast cake
Batch Size (Post Boil): 26L
Original Gravity: 1.041
Final Gravity: 1.011
IBU: 20.8
Boiling Time (Minutes): 65
Colour (SRM): 3.2 (est.)

Primary Fermentation (# of Days & Temp): 7 @ 64-70F
Secondary Fermentation (# of Days & Temp): 10 @ 64F
Conditioning [Bottle] (# of Days & Temp): 21 @ 68F

Ingredients

80.0% Canadian 2-Row (OiO)

08.6% CaraFoam (Weyermann)

05.7% CaraHell (Weyermann)
05.7% Vienna (Weyermann)
9.3 IBU Centennial (11.1% AA), @ 55 min

8g Centennial (11.1% AA), @ 35 min
8g Cascade (11.1% AA), @ 20 min
8g Cascade (11.1% AA), @ 5 min

Water (City tap water treated with Campden)

Gypsum, Calcium Chloride and Epsom Salt added

Mash
Single infusion,  60 minutes (150F)
Mash-out (170F) , double batch sparge, collected ~30L into the boil kettle

Update - Hydro Samples

Left to Right:
#20 American Red (1.019), BSB 2012 Centennial IPA (1.016), Wheat on Rye (1.016).

Brewing Links

I stumbled across this awesome comprehensive list brewing grains.
http://oldrepublicbrewing.wordpress.com/malt-and-grain-guide/

The same blog includes a similarly comprehensive list of hops:
http://oldrepublicbrewing.wordpress.com/hop-guide/

Some of the Internet's most popular homebrew recipes:
http://www.popularmechanics.com/home/how-to-plans/beer-recipes-how-to-home-brew
http://realbeer.com/hops/sister.html
http://www.scribd.com/doc/87499820/1Pliny-the-Elder-Clone-PDF-1

Looking for recipe ideas for your next brewday, check out this extensive database:
http://www.tastybrew.com/newrcp/styleview.html

The same site offers a nice variety of online homebrewing calculators:
http://www.tastybrew.com/calculators/

The quintessential online guide/introduction to homebrewing:
http://www.howtobrew.com/intro.html

Like podcasts?  Check out the following homebrewing favorites:
http://www.basicbrewing.com/index.php?page=radio
http://www.beersmith.com/forum/index.php?board=19.0
http://www.thebrewingnetwork.com/shows

Brewday - "Little Devil"

Notes
Named after my second son, this is the second time I've brew this recipe.  Based on the awesome Amarillo hop, the goal is a hop forward ale without the sharp bite of an IPA.

For round 2, I've made some minor tweaks.  I changed up the hop schedule a touch.  Increasing the initial 60 minute charge, I deleted the previous incarnation's 30 minute addition.  Late hops have been simplified additions at 10 and 0.   I am undecided whether or not to dry-hop, I did in the v1 recipe.  I suppose it will depend on the availability of a carboy...  I am brewing at capacity for the timing being.

I will also be using a different yeast.  The previous version was pitched onto a S-04 yeast cake.  I do not have much experience with Danstar Nottingham yeast.  I understand it to be a neutral yeast with wide a temperature range.  Attenuating on the high side (75%+), it's appropriate for American Ales.  I harvested this yeast from a friends completed Festa Brew kit.

American Pale Ale (10A)

Recipe Type: All Grain
Yeast: Nottingham
Yeast Starter: Nope
Additional Yeast : Nope
Batch Size (Post Boil): 24L
Original Gravity: 1.052
Final Gravity: 1.011 (est)
IBU: 35.7
Boiling Time (Minutes): 65
Colour (SRM): 5.3 (est)
Primary Fermentation (# of Days & Temp): 10 @ 65-68F
Secondary Fermentation (# of Days & Temp): 12 @ 65-68F
Conditioning [Bottle] (# of Days & Temp): 21'ish @ 65-68F

Ingredients

89.0% Canadian Two-row (OiO)
05.0% CaraFoam (Weyermann)
04.0% CaraMunich I (Weyermann)
02.0% Melanoidin (Weyermann)

26.1 IBU Amarillo (27g @ 60 min)
28g Amarillo @ 10 min
28g Amarillo @ 0 min
28g Cascade @ 0 min

Water (City tap water treated with Campden)

Gypsum, Calcium Chloride and Epsom Salt added, pH 5.50

Ca-93/Mg-15/Na-18/Cl-105/S04-147

Mash Instructions
Single Infusion, 60 minutes (152F), 1.25qt/lb
Double batch sparge, collected ~27.6L into the boil kettle

Brewday - "77 Ringwood Stout"

Notes
A fellow homebrewer provided a 2ml sample of the infamous Ringwood yeast.  Using my newly acquired stir plate (also donated), I was able to gradually step this to a final 1L starter volume.  Initial plans were to pitch to a pale ale; however, upon researching suggested styles for the yeast, I opted for a Stout.  Stout in the middle of summer?  Hell ya!  The photo below was taken approximately 15hrs from pitching.  I aerated the hell out of the wort.  I attacked it for 5 minutes with my Fizz-X (which I love BTW).  Open vessel fermentation FTW!

I plan to go direct from Primary to bottle.  Hydro sample was outstanding.

Dry Stout (13A)

Recipe Type: All Grain
Yeast: Ringwood
Yeast Starter: 1L
Additional Yeast : Nope
Batch Size (Post Boil): 24L
Original Gravity: 1.052
Final Gravity: 1.016 (est)
IBU: 40.8
Boiling Time (Minutes): 65
Colour (SRM): 34.3 (est)
Primary Fermentation (# of Days & Temp): 15 @ 68F
Secondary Fermentation (# of Days & Temp): N/A 
Conditioning [Bottle] (# of Days & Temp): 21 @ 68F

Ingredients

77.0% Maris Otter (Muntons)
07.7% Chocolate Malt (Muntons)
07.7% Roast Barley (Muntons)
07.7% Flaked Barley (Muntons)

40.8 IBU Challenger (59g @ 60 min)

Water (City tap water treated with Campden)

Calcium Chloride and Epsom Salt added, pH 5.47

Ca-52/Mg-15/Na-18/Cl-80/S04-81

Mash Instructions
Single Infusion, 60 minutes (152F), 1.25qt/lb
Double batch sparge (170F), collected ~27.6L into the boil kettle

Brewday - "Impromptu Red"

Notes
My 20th All Grain batch!  The Red Ale style is my wife's fav and I love american hops.  This brew was totally impromptu.  While my wife was watching some prime-time cheese on the tube, I decided to fire up the strike water, 4hrs later I had another batch in the primary.  Dry-hopping will depend on the availability of a carboy.

American Amber/Red Ale (10B)
Recipe Type: All Grain

Yeast: Fermentis Safale S-04
Yeast Starter: Nope
Additional Yeast: Re-pitch (cake from Wheat on Rye)
Batch Size (Post Boil): 24L
Original Gravity: 1.051
Final Gravity: 1.013 (est)
IBU: 34
Boiling Time (Minutes): 65
Colour (SRM): 12 (est)
Primary Fermentation (# of Days & Temp): 10 @ 65-68F
Secondary Fermentation (# of Days & Temp): TBD
Conditioning [Bottle] (# of Days & Temp): 21'ish @ 65-68F

Ingredients

81.0% Canadian 2-Row (OiO)
18.0% Crystal 110 (Muntons)
01.0% Roast Barley (Muntons)

35.5 IBU Summit (17g @ 60 min)
28.0 grams Cascade @ 5 min
28.0 grams Cascade Dry-hop (10 days)

Water (City tap water treated with Campden)

Gypsum, Calcium Chloride and Epsom Salt added, pH 5.43

Ca-93/Mg-15/Na-18/Cl-105/S04-147


Mash Instructions

Single Infusion, 60 minutes (154F), 1.25qt/lb
Double batch sparge (170F), collected ~27.6L into the boil kettle