Happy Easter! Today we managed to pump out a double brew day and fit in time for an Easter lunch and family all in the span of a day!
On the docket today was a Flanders Red Ale and a traditional Hefeweizen. I chose to go with these two styles for a few reasons. I wanted to get off the kick of pale ales that I've been into for a while, to gear up for summer, and to start something that may take over a year to mature to full flavor.
I started with the Flanders Red, "Salvation Red".
Estimated OG: 1.057 SG
Estimated Color: 14.7 SRM
Estimated IBU: 12.4 IBUs
Boil Time: 90 Minutes
Pilsner (2 Row) Bel (2.0 SRM) Grain 39.4 %
Vienna Malt (3.5 SRM) Grain 39.4 %
White Wheat Malt (2.4 SRM) Grain 3.7 %
Munich 10L (Briess) (10.0 SRM) Grain 7.5 %
Aromatic Malt (26.0 SRM) Grain 3.3 %
Caramunich I (Weyermann) (51.0 SRM) Grain 3.3 %
Special B Malt (180.0 SRM) Grain 3.3 %
Goldings, East Kent [5.00 %] - Boil 60.0 12.4 IBUs
Roselare Belgian Blend - Wyeast Labs #3763
This recipe is in the style of a Rodenbach Grand Cru. A moderate level of sourness should occur after a year of aging. After primary fermentation has slowed to a near halt, upon racking to another vessel, I plan to soak on Medium Toasted French Oak Cubes soaked in a Red Wine to impart more of a complex, aged character. While not for everyone, this beer should offer a complexity which can only occur over time and with such a diverse set of "bugs".
While in the middle of the first batch, we took time to have an Easter Lunch and have some visitors stop by!
Batch number two started the Hefeweizen. After making a handful of American Wheat style ales, I just was never satisfied enough. While very enjoyable and crisp, nothing quite beats the bubblegum-banana flavor that a true Hefe Yeast imparts on the beer. This was a pretty cut and dry brew, 50/50 grains, lightly single hopped, can't really mess that up can you?
Estimated OG: 1.050 SG
Estimated Color: 4.1 SRM
Estimated IBU: 12.5 IBUs
Boil Time: 90 Minute
Pilsner (2 Row) Ger (2.0 SRM) Grain 2 50.0 %
White Wheat Malt (2.4 SRM) Grain 3 50.0 %
Hallertauer [4.80 %] - Boil 60.0 min 12.5 IBUs
Hefeweizen Ale (White Labs #WLP300)
This was also the first time that I made water adjustments, building a specific water profile from RO water. I am excited to see if this will impart a difference from using a blend of Tap/RO water that I usually use.
Pre-boil numbers turned out perfect, the only issue I had with this was I boiled down too much, so at the end I had to add a little water to get my number back down a little. This didn't effect the brew, as the numbers were spot on after my water addition.
This is also going to be the first brew that I use my fermentation control chamber on. It's a very high tech unit made of the finest accessories. A freezer and a temp contoller (home-made). Fancy, I know! I'm going to let this ferment at 62 degrees and see if I can get just the right blend of esters to impart on the beer.
Well, after a solid seven hours outside, all-in all, it was quite a successful day! Stay tuned, as notes about the Hefe should be coming in a few weeks, and The Salvation Red in about a year! =)
Up next...a re-brew of a Oatmeal Chocolate Coffee Stout, but 1 gallon will be aged on Bourbon Soaked Oak Cubes!
Cheers!
Be sure to add me on Twitter and Like the Facebook page!
https://twitter.com/#!/IslandCityBrewr
http://www.facebook.com/IslandCityBrewingCompany
On the docket today was a Flanders Red Ale and a traditional Hefeweizen. I chose to go with these two styles for a few reasons. I wanted to get off the kick of pale ales that I've been into for a while, to gear up for summer, and to start something that may take over a year to mature to full flavor.
I started with the Flanders Red, "Salvation Red".
Estimated OG: 1.057 SG
Estimated Color: 14.7 SRM
Estimated IBU: 12.4 IBUs
Boil Time: 90 Minutes
Pilsner (2 Row) Bel (2.0 SRM) Grain 39.4 %
Vienna Malt (3.5 SRM) Grain 39.4 %
White Wheat Malt (2.4 SRM) Grain 3.7 %
Munich 10L (Briess) (10.0 SRM) Grain 7.5 %
Aromatic Malt (26.0 SRM) Grain 3.3 %
Caramunich I (Weyermann) (51.0 SRM) Grain 3.3 %
Special B Malt (180.0 SRM) Grain 3.3 %
Goldings, East Kent [5.00 %] - Boil 60.0 12.4 IBUs
Roselare Belgian Blend - Wyeast Labs #3763
This recipe is in the style of a Rodenbach Grand Cru. A moderate level of sourness should occur after a year of aging. After primary fermentation has slowed to a near halt, upon racking to another vessel, I plan to soak on Medium Toasted French Oak Cubes soaked in a Red Wine to impart more of a complex, aged character. While not for everyone, this beer should offer a complexity which can only occur over time and with such a diverse set of "bugs".
While in the middle of the first batch, we took time to have an Easter Lunch and have some visitors stop by!
 |
| Remi and Jordan just hangin' out. |
 |
| The newest member of the family, Lucy. |
The numbers busted out just right on this! (I was especially happy they did because this was my first 90 boil, so I had to adjust my pre-boil volume.
 | |||
| "Salvation Red" going into the fermentor while heating the strike water for the Hefe. |
Estimated OG: 1.050 SG
Estimated Color: 4.1 SRM
Estimated IBU: 12.5 IBUs
Boil Time: 90 Minute
Pilsner (2 Row) Ger (2.0 SRM) Grain 2 50.0 %
White Wheat Malt (2.4 SRM) Grain 3 50.0 %
Hallertauer [4.80 %] - Boil 60.0 min 12.5 IBUs
Hefeweizen Ale (White Labs #WLP300)
This was also the first time that I made water adjustments, building a specific water profile from RO water. I am excited to see if this will impart a difference from using a blend of Tap/RO water that I usually use.
Pre-boil numbers turned out perfect, the only issue I had with this was I boiled down too much, so at the end I had to add a little water to get my number back down a little. This didn't effect the brew, as the numbers were spot on after my water addition.
This is also going to be the first brew that I use my fermentation control chamber on. It's a very high tech unit made of the finest accessories. A freezer and a temp contoller (home-made). Fancy, I know! I'm going to let this ferment at 62 degrees and see if I can get just the right blend of esters to impart on the beer.
Well, after a solid seven hours outside, all-in all, it was quite a successful day! Stay tuned, as notes about the Hefe should be coming in a few weeks, and The Salvation Red in about a year! =)
Up next...a re-brew of a Oatmeal Chocolate Coffee Stout, but 1 gallon will be aged on Bourbon Soaked Oak Cubes!
Cheers!
Be sure to add me on Twitter and Like the Facebook page!
https://twitter.com/#!/IslandCityBrewr
http://www.facebook.com/IslandCityBrewingCompany
Nice job cranking out a double brew day on a holiday. It usually takes me around 5 hours from setting up to having everything cleaned up. Similar system to yours. Except my boil kettle doubles as a mash tun.
ReplyDeleteLet me know how the freezer works out for you. I just bought one for a kegerator but I'm going to use it to control my next ferment since I have no kegs filled. I've been keeping a brewing log too. Rudeboybrewing.blogspot.com
Good work, Cheers!