My first IIPA! I've had these ingredients measured out for sometime. They've been sitting in my cold room ready for the mill but I've been waiting to brew a lower gravity batch of beer for which I could harvest the yeast and pitch to this monster. The Chinook SMaSH brew on March 3 proved to be the WLP007 yeast Donner and my IIPA was born shortly thereafter!
This is a modify Pliney the Elder malt bill, complete with corn sugar to hopefully drive down the final gravity and help dry out the final product. I also employed a low mash temperature of 149, again with high attenuation in mind. Minimal crystal malt was used, just enough for a bit of colour.
LowTech American IIPA v1
OG 1.085/ IBU ~100+/ SRM ~6/~26L
90.0% OiO Canadian Two-Row
05.0% Weyermann CaraFoam
03.0% Corn Sugar
02.0% Weyermann CaraMunich I (38L)
6.40 AAU of Cascade @ FWH
47.4 AAU of Columbus @ 60 minutes
15.8 AAU of Columbus @ 30 minutes
25.6 AAU of Cascade @ 05 minutes
12.8 AAU of Cascade @ 0 minutes
Dry Hop with 2oz of Cascade and 2oz of Columbus for 7 days.
Additional 2oz of Cascade whole leaf hops added to Keg.
Recipe brewed on March 11th
Brewed a 26L batch (post boil), ~23L into the fermenter. Mashed @ 149F for 60 minutes, boiled for 90 minutes. Corn Sugar added to the start of the boil. Fermentation room ambient temperature 62-66F
1 tsp Calcium chloride, 1/2 tsp Gypsum, 1/2 tsp Epsom and 150g Acid malt added to the mash for pH of 5.49. 1 tsp Gypsum added to the boil to accentuate hop sharpness. Final water numbers:
Ca 65, Mg 7, Na 18, Cl 46, S04 129
Update March 20th
Gravity reading 1.017 (4.39°P), ~8.7% ABV.
Update March 25th
Gravity reading 1.017 (4.39°P), ~8.7% ABV. Looks like we've hit terminal gravity. The sample had an assertive bitterness, not at all Barley Wine like (good thing). It finished quite dry as well (good thing). The sample was slightly cloudy, very minor. Subtle hop aroma, some alcohol notes. Should diminish with further conditioning.
Update March 27th
Racked to secondary. 2oz of Cascade and 20z of Columbus added to the carboy.
Update April 3rd
Racked to keg, 20z of Cascade whole leaf hops bagged and added to the keg. Co2 pressure set to 30psi, after 24hrs will vent keg and set pressure back to serving pressure ~10psi.
Update April 7th
This stuff has kick! What a beer. Full review upcoming.
Update April 12th
Submitted a sample last night to local BJCP study group, awaiting feedback.
Wednesday, March 20, 2013
Tuesday, March 19, 2013
LowTech Brown Porter v4
Quickly becoming a household favorite, I've brewed this brown porter on 3 different occasions, subtle changes each time. For batch #4, the hop schedule remains intact.
However, due to limited supplies as well as an effort to reduce the malt bill's complexity, I've switched out the Canadian Two-row base malt in favour of Muntons Maris Otter. The Maris Otter adds enough character that I figured the 2% Melanoidin used in previous version was redundant. I've dropped the primary crystal malt, CaraMunich I, which had previously accounted for near 5% of the grist and increased CaraAroma from 2% to 7.5%. I am hoping with a slight increase in the total crystal malt as well as increasing the mash temperature to 154F, I have enough dextrines to make up for 7.5% Flaked barley which has also been eliminated.
LowTech Brown Porter v4
OG 1.050/ IBU ~23/ SRM ~23/ ~41L
87.0% Muntons Maris Otter
7.50% Weyermann CaraAroma (130L)
03.7% Muntons Chocolate Malt
01.9% Muntons Black Patent Malt
8.95 AAU of Chinook @ 60 minutes
5.60 AAU of Willamette @ 15 minutes
5.60 AAU of Willamette @ 5 minutes
I am now brewing on a 50L Keggle so I was able to use two different yeasts. One half received WLP005, the other a special Whitelabs strain, Essex Ale Yeast WLP022.
Recipe brewed March 17th
As noted previously, mash was conducted at 154F for 60 minutes. I then batch sparged and boiled the wort for 60 minutes hopping according to the schedule above. At the end of the boil, I whirlpooled for 20 minutes and then proceeded to chill the wort to 68F in 17 minutes. The wort was given a chance to stand for 40 minutes where most of the cold break and hops and fallen to the bottom of the boil kettle.
The wort was then transferred to each of the fermentation vessels where it was aerated with a Fizz-X wine degasser for 5 minutes. WLP005 showed signs of activity within 3 hours. The Essex Ale yeast was pitched directly from the Whitelabs vial and took near 30 hours before showing signs of krausen. Should have used a starter.
1.5 tsp Calcium chloride, 1/2 tsp Gypsum, 1/2 tsp Epsom and 60g Acid malt added to the mash for pH of 5.50. Final water numbers:
Ca 44, Mg 6, Na 18, Cl 51, S04 64
Update March 19th
Both batches are actively fermenting. I've completed a first "brown skim" off the WLP022 and have top cropped the second rise. The WLP005, which is fermenting in a glass carboy, is showing vigorous activity. The WLP005 yeast had been reclaimed from a previous batch of low gravity bitter, it appears very happy in it's new Porter environment. Ambient temperatures in the fermentation room have ranged from 62 to 66F.
Update March 20th
Essex Ale Yeast has been skimmed a third time. This crop was extremely clean.
Update March 24th
Essex Ale Yeast (WLP022) - Gravity tested @ 1.0185 (4.7°P), 64% Attenuation
British Ale Yeast (WLP005) - Gravity tested @ 1.0169 (4.3°P), 66% Attenuation
I have roused the WLP022 and increased the ambient temperature in the fermentation room. I'd like to see the attenuation higher. The ratings on either yeast is near 75%, so I am well below at this point. Since both yeasts are behaving similarly, I am attributing the low attenuation with my mash. 7.5% crystal malt and 154F conversion temperature may have produced more unfermentable sugars than I had planned for.
Update March 25th
Essex Ale Yeast (WLP022) - Gravity tested @ 1.0182 (4.64°P), 64% Attenuation
British Ale Yeast (WLP005) - Gravity tested @ 1.0162 (4.13°P), 66% Attenuation
It appears neither yeast is moving much. I sampled both tonight, I'd say at this point, the WLP005 is the better of the two. Finishes slightly drier, more bready although the nose on the WLP005 is fruitier. The WLP022 Essex Ale smells slightly of green apple and clearly needs more time to condition. As far as flocculation, it's close with WLP005 being slightly clearer.
Update March 27
WLP005 racked to keg. Pressure set to 36psi. Recovered 600ml of slurry (300ml x 2 jars), topped off with boiled and cooled water.
Update March 29th
Vented the WLP005 keg and dropped to serving pressure. Pulled a couple pints tonight. Nice beer. A little too bitter, might consider a different hop at 60 on future batch. I am also missing the complexity some of the dropped specialty hops had provided in previous batches. Little cloudy still.
Update March 30th
Racked WLP022 Brown Porter to secondary. ~ 250ml of slurry recovered from the bottom of the fermenter and added to a 500ml mason jar filled with boiled and cooled water.
Update April 1st
WLP022 wort currently sitting in secondary, looks very clean. Almost completely free of all yeast and other materials.
Update May 16th
WLP022 beer racked to keg, pressure set to 38psi.
However, due to limited supplies as well as an effort to reduce the malt bill's complexity, I've switched out the Canadian Two-row base malt in favour of Muntons Maris Otter. The Maris Otter adds enough character that I figured the 2% Melanoidin used in previous version was redundant. I've dropped the primary crystal malt, CaraMunich I, which had previously accounted for near 5% of the grist and increased CaraAroma from 2% to 7.5%. I am hoping with a slight increase in the total crystal malt as well as increasing the mash temperature to 154F, I have enough dextrines to make up for 7.5% Flaked barley which has also been eliminated.
LowTech Brown Porter v4
OG 1.050/ IBU ~23/ SRM ~23/ ~41L
87.0% Muntons Maris Otter
7.50% Weyermann CaraAroma (130L)
03.7% Muntons Chocolate Malt
01.9% Muntons Black Patent Malt
8.95 AAU of Chinook @ 60 minutes
5.60 AAU of Willamette @ 15 minutes
5.60 AAU of Willamette @ 5 minutes
I am now brewing on a 50L Keggle so I was able to use two different yeasts. One half received WLP005, the other a special Whitelabs strain, Essex Ale Yeast WLP022.
Recipe brewed March 17th
As noted previously, mash was conducted at 154F for 60 minutes. I then batch sparged and boiled the wort for 60 minutes hopping according to the schedule above. At the end of the boil, I whirlpooled for 20 minutes and then proceeded to chill the wort to 68F in 17 minutes. The wort was given a chance to stand for 40 minutes where most of the cold break and hops and fallen to the bottom of the boil kettle.
The wort was then transferred to each of the fermentation vessels where it was aerated with a Fizz-X wine degasser for 5 minutes. WLP005 showed signs of activity within 3 hours. The Essex Ale yeast was pitched directly from the Whitelabs vial and took near 30 hours before showing signs of krausen. Should have used a starter.
1.5 tsp Calcium chloride, 1/2 tsp Gypsum, 1/2 tsp Epsom and 60g Acid malt added to the mash for pH of 5.50. Final water numbers:
Ca 44, Mg 6, Na 18, Cl 51, S04 64
Update March 19th
Both batches are actively fermenting. I've completed a first "brown skim" off the WLP022 and have top cropped the second rise. The WLP005, which is fermenting in a glass carboy, is showing vigorous activity. The WLP005 yeast had been reclaimed from a previous batch of low gravity bitter, it appears very happy in it's new Porter environment. Ambient temperatures in the fermentation room have ranged from 62 to 66F.
Update March 20th
Essex Ale Yeast has been skimmed a third time. This crop was extremely clean.
Update March 24th
Essex Ale Yeast (WLP022) - Gravity tested @ 1.0185 (4.7°P), 64% Attenuation
British Ale Yeast (WLP005) - Gravity tested @ 1.0169 (4.3°P), 66% Attenuation
I have roused the WLP022 and increased the ambient temperature in the fermentation room. I'd like to see the attenuation higher. The ratings on either yeast is near 75%, so I am well below at this point. Since both yeasts are behaving similarly, I am attributing the low attenuation with my mash. 7.5% crystal malt and 154F conversion temperature may have produced more unfermentable sugars than I had planned for.
Update March 25th
Essex Ale Yeast (WLP022) - Gravity tested @ 1.0182 (4.64°P), 64% Attenuation
British Ale Yeast (WLP005) - Gravity tested @ 1.0162 (4.13°P), 66% Attenuation
It appears neither yeast is moving much. I sampled both tonight, I'd say at this point, the WLP005 is the better of the two. Finishes slightly drier, more bready although the nose on the WLP005 is fruitier. The WLP022 Essex Ale smells slightly of green apple and clearly needs more time to condition. As far as flocculation, it's close with WLP005 being slightly clearer.
Update March 27
WLP005 racked to keg. Pressure set to 36psi. Recovered 600ml of slurry (300ml x 2 jars), topped off with boiled and cooled water.
Update March 29th
Vented the WLP005 keg and dropped to serving pressure. Pulled a couple pints tonight. Nice beer. A little too bitter, might consider a different hop at 60 on future batch. I am also missing the complexity some of the dropped specialty hops had provided in previous batches. Little cloudy still.
Update March 30th
Racked WLP022 Brown Porter to secondary. ~ 250ml of slurry recovered from the bottom of the fermenter and added to a 500ml mason jar filled with boiled and cooled water.
Update April 1st
WLP022 wort currently sitting in secondary, looks very clean. Almost completely free of all yeast and other materials.
Update May 16th
WLP022 beer racked to keg, pressure set to 38psi.
What's New!
I haven't been able to keep up on the Blog but that doesn't mean I haven't been brewing. Check out the new Brew Log tab to see what I've been up to.
In other news, I am now brewing on a slightly larger 50L Keggle. I have built a new Jamil-style whirlpool wort chiller complete with a new 50ft 1/2" copper immersion chiller and Greatbrew Eh pump. Life is good!
In other news, I am now brewing on a slightly larger 50L Keggle. I have built a new Jamil-style whirlpool wort chiller complete with a new 50ft 1/2" copper immersion chiller and Greatbrew Eh pump. Life is good!
Wednesday, November 28, 2012
Update 2 - Low Tech Helles
Helles brew day went into the books on Sunday past. Full krausen within 36hrs. Temperature holding steady at 12c/53.6F. Starting to get the egg/sulfur smell :)
Thursday, November 22, 2012
Update - Low Tech Helles
This morning I added the final volume to the starter. After completing the first two steps, the starter was crashed cooled and decanted. A final 2L of wort was added to the flask this morning. The starter sits spinning on a stir plate. The target cell counts is in the 400B ball-park.
I checked the gravity of the decanted spent beer, it had in fact fermented out to 1.008 (75% attenuated) which is bang on for WLP833. It had that distinct sulfur/egg smell common to lagers. I was a little concerned as I purchased this yeast on a clear out. The best before date was Nov 11. I have no idea what the real viability was so I assumed 10%. Worst case, I'll end up with slightly more yeast then I bargained for which I understand isn't such a big deal for Lagers.
Tonight I crush my grain and prepare for tomorrow evenings brew-night!
I checked the gravity of the decanted spent beer, it had in fact fermented out to 1.008 (75% attenuated) which is bang on for WLP833. It had that distinct sulfur/egg smell common to lagers. I was a little concerned as I purchased this yeast on a clear out. The best before date was Nov 11. I have no idea what the real viability was so I assumed 10%. Worst case, I'll end up with slightly more yeast then I bargained for which I understand isn't such a big deal for Lagers.
Tonight I crush my grain and prepare for tomorrow evenings brew-night!
Tuesday, November 20, 2012
Low Tech Helles - Brewing Soon!
Getting geared up for this weekend's brewday! I picked up a vial of WLP833 from BeerGrains which had been discounted on account of being past it's best before date.
In order to hit a suitable cell count, I opted to pitch the vial to a 1L starter which, as of last night, was stepped to another 1L starter. Before brewing this weekend the yeast will get a final 2L step in hopes to pitch around 400B cells to my 1.050 Helles.
The recipe is based on "Chad's" internet famous 50pt Munich Helles Recipe. Some substitutions have been made on account of inventory on hand. Here's what I am running with:
Low Tech Helles
In order to hit a suitable cell count, I opted to pitch the vial to a 1L starter which, as of last night, was stepped to another 1L starter. Before brewing this weekend the yeast will get a final 2L step in hopes to pitch around 400B cells to my 1.050 Helles.
The recipe is based on "Chad's" internet famous 50pt Munich Helles Recipe. Some substitutions have been made on account of inventory on hand. Here's what I am running with:
Low Tech Helles
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