Bottom Number Blonde: First Brew

Well, I tried my first all-grain batch using the BIAB method.  And I failed.  I was raising the temperature in the brewpot with all the grains in it and I flamed out at 158 degrees, the temperature for my mash.  Little did I suspect that the temperature would continue to rise.  So, after stirring and putting the lid on, I answered nature's call and grabbed a homebrew.  Imagine my surprise when I came back 8 minutes later to find the temperature at around 175 or so.  I added some cold water and got it down to 160, but the damage was done.  My efficiency ended up being 63% and I missed my OG by 7 points.  Oh, well.  Live and learn, I guess.

As far as the recipe goes, it's a variation of BierMuncher's Centennial Blonde recipe on homebrewtalk.com.  The only thing I did was add a little more Vienna and Caramel/Crystal malts.

Recipe: Bottom Number Blonde
Brewer: Dechert
Style: Blonde Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 6.01 gal
Estimated OG: 1.047 SG
Estimated Color: 4.4 SRM
Estimated IBU: 19.9 IBU
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.68 %
0.75 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.11 %
0.75 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 8.11 %
0.75 lb Vienna Malt (3.5 SRM) Grain 8.11 %
0.25 oz Centennial [10.00 %] (55 min) Hops 8.7 IBU
0.25 oz Centennial [10.00 %] (35 min) Hops 7.3 IBU
0.25 oz Cascade [5.50 %] (20 min) Hops 2.9 IBU
0.25 oz Cascade [5.50 %] (5 min) Hops 1.0 IBU
0.26 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Notes:
------
BIAB

Four gallons of water in primary brew kettle. Heat. As water heats, put the bag in and add the grain. Stir until water temp rises to 158. Lid kettle and allow to mash for 60 min, stirring every 5 min for first 20 min, then every 10 min for last 40. Keep water at 158.

Bring other two gallons of water in secondary kettle to 178 degrees. At 60 min, add water into grain bag/primary kettle. Stir, lid, and let sit for 10 min. Lift bag and let drain and begin to heat for full boil. Boil and hop per recipe.

My OG actually came it at 1.040 rather than 1.047.  If the starches in the grain didn't convert right, my FG will probably be high, too.  I guess I can chalk it up to a learning experience and move on, then.  We'll know in 7 days or so.

Edit: After a quick, hard beginning to fermentation, it died out and the SG is 1.020.  Tastes like a loaf of bitter bread.  If the SG doesn't drop within the next few days, this batch is going to make a nice addition to the compost pile.

Edit 11/1/10:  Actually fermented down to 1.012 or so.  Tastes better, though only about 3.5%.  Racked to secondary with gelatin and will bottle on the weekend.  We'll see how it turns out, but it looks like it's going to actually work.  Who knew?

Weekly Update, 10/23/2010

This week marked the first in a while that I didn't brew.  But only because all my buckets and carboys are full of beer - which is a good thing.  However, I will be brewing in the next day or two as I have just transferred my Contraband Chocolate Stout to the secondary.  So, here's what's going on as of now:

Ad-Seg IPA - bottle conditioning.  Popped one and the taste is great - a tad cloying, but I'm hoping that fades with carbonation.

Over-the-Fence Wiessbier - mostly gone due to an Oktoberfest party last night.  Need to make more, though - it was a hit with a lot of people, particularly the ladies.

Contraband Chocolate Stout - transferred to secondary today.  Added Belgian chocolate as I did.  Smells great.  Can't wait to taste it.  Only about 7% ABV, which means it should be ready for Christmas.

Brevis Bock - still lagering.  Still has a funny taste to it.  Hope it's nothing.

Bottom Number Blonde - ready to be brewed within the next 48 hours.  Can't wait.

Rolled Up Irish Red - primary fermentation is almost non-existent after a very furious beginning.  Lost about 1/2 gallon of beer to fermentation.  Thank God for blowoff hoses.

Contraband: The Name

In a prison setting, contraband is anything that an inmate is not allowed to possess.  This can cover a wide array of items, from too many books or too much toilet paper to tobacco or knives.  Anything forbidden by policy is considered contraband.  Most contraband is "soft contraband," nuisance items and things that are hoarded for various reasons.  Soft contraband will usually result in verbal or written warnings. Some contraband is "hard contraband," the bad stuff - weapons, drugs, and the like.  Hard contraband will result in time in solitary and a structured disciplinary procedure.  Either way, contraband is an ever-present problem in prisons and the game between inmates trying to get it in and staff trying to stop it is never-ending.

Rolled Up Irish Red: Second Brew

After the disaster that was my first brew, my second brew seemed to turn out well.  It's fermenting like crazy right now - already lost a good 1/2 gallon to fermentation.  I tweaked the recipe a tad between first and second brew, adding some pale malt to the steeping mixture and actually doing a partial mash instead of just steeping the grains.  Also, I made a starter with 2 packs of yeast this time around - no chances on that front!  If fermentation and color are any indication, this should be a pretty good brew!

Contraband Chocolate Stout: First Brew

I decided that I wanted to brew something special for Christmas and I came up with a chocolate stout.  I like my stouts "stout," that is, with plenty of alcohol.  However, I decided that I couldn't make this brew at the 11+% ABV I wanted and actually have it ready for Christmas since large beers need more time to mellow and lose the alcohol burn.  So, I went with a milder, 7.5% brew in the hopes that it might be ready to give out as Christmas presents.  Here is the recipe:

Recipe: Contraband Chocolate Imperial Stout
Brewer: Dechert
Asst Brewer:
Style: Imperial Stout
TYPE: Partial Mash

Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 6.01 gal
Estimated OG: 1.079 SG
Estimated Color: 34.9 SRM
Estimated IBU: 54.1 IBU
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 34.78 %
3.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 26.09 %
2.00 lb Pale Malt (6 Row) US (2.0 SRM) Grain 17.39 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 8.70 %
0.75 lb Black Barley (Stout) (500.0 SRM) Grain 6.52 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.35 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.17 %
0.75 oz Chinook [11.00 %] (60 min) Hops 22.8 IBU
0.50 oz Warrior [15.80 %] (40 min) Hops 19.2 IBU
0.50 oz Williamette [4.50 %] (10 min) Hops 2.3 IBU
2.00 oz Belgian Chocolate (Secondary 0.0 min) Misc
2 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale


Mash in at 161 degrees. Held between 148-155 degrees for 60 min.
Mash out at 172 degrees for 10 min.

Notes:
------
Make 2.3L starter with 2 packs of yeast.

Dissolve chocolate in boiling water. Cool and add to secondary.

It didn't quite hit my target OG, mostly because of a boilover and a couple of other technical issues.  However, if it attenuates well, I should be able to bring it in at 7.5%.  We'll see.  Of course, then the trick will be to have it conditioned by the 25th of December.  We'll see how that goes, as well.  Here's hoping!

Weekly Update, 10/14/10

I haven't had much time to post my impressions on all the beers I have going right now, so here's an aggregate of what's happening:

Ad-Seg IPA - still stuck at 1.040.  Cold crashed it and the sediment settled out, but no change in SG.  Plan on bottling within the next couple of days.  Taste is dead-on to Dogfish Head 90.

Off Paper Lager - conditioning in the bottle, though first tests show good carbonation and OK head retention.  I'll probably throw in a heading powder next time.  Taste is good, but less fruity than Dos Equis Lager.  The fruity esters seems to have mellowed in the lagering/bottle conditioning.  Still decent, for what it is.

Contraband Chocolate Stout - in the primary and fermenting like crazy.  Still trying to decide how much cocoa to add to the secondary - 1oz, 2oz, 3oz, or more?

Brevis Bock - lagering away at 38 degrees.  Check yesterday still had an odd grainy flavor to it.  Should (hopefully) mellow out in lagering/conditioning.

Over-the-Fence Weissbier - carbed up super fast.  Tasty with good head.  Could be a new favorite.

Rolled Up Irish Red - just tried making this one again today after the last disaster with yeast.  Did a full boil this time.  Went well, OG came in higher than expected.  Should be pretty tasty, if all continues well.

On deck is Bottom Number Blonde, my first attempt at all-grain brewing using the BIAB (brew in a bag) method.  After that, a Guiness inspired Dry Stout, though not a Guiness clone.

Over all, the brewing thing seems to be going well.  I like it, I'm learning a lot, and I'm going to have some great beers to give away for Christmas.  Besides that, I'll have a lot of great beers to enjoy myself throughout the holidays.  Cheers!

Over-theFence Weissbier: First Impressions

I just bottled this beer yesterday morning.  This afternoon I noticed that there was considerable yeast sediment in the bottom of the bottles.  So, I tossed one in the fridge and let it chill.  Imagine my surprise when I cracked it open and heard the pfft sound of carbonation.  After one day!

I poured it into a wheat beer glass and the head was amazing.  Aroma, color, everything is just right.  Taste-wise it seems pretty good, too.  I haven't had wheat beer in a long time, but this stuff tastes pretty darn good.  Can't really taste the cinnamon in it, but that might come out with age.  Either way, it's definitely a success. 

BIAB: Yes or No?

I've been researching BIAB (Brew In A Bag) on Homebrewtalk.com.  I'm very intrigued by it, as it seems to be a way for me to go all-grain for some of my recipes without having to invest in so much equipment.  I'm thinking about brewing an upcoming blonde BIAB just to see what happens.  If it works, brewing will get a little cheaper for me without having to buy so much extract, and I don't really see a downside to it.  Once I commit to it and actually try it, I'll post my thoughts.

Over-the-Fence Wiessbier: The Name

Most prisons that people think of have high fences with concertina razor wire at the top and guard towers all around.  The prison I work at is a minimum security facility and has none of those things.  The only barbed-wire fence we have is to keep the cows in and the only razor-wire we have is around the facility generator to prevent sabotage.  The fence at our outer perimeter is a 4-foot pipe fence and the fence around the inmate living quarters is a 6-foot chain link fence with nothing on top. 

Needless to say, escaping from our institution is very simple - one only needs to go "over the fence" and one is free.  However, no one who has ever gone "over the fence" has been free for long.  And, once they are caught, their prison stay is usually lengthened and they are sent to a maximum facility with all the standard security - high razor wire fences, guard towers, and the like.  So, going "over the fence" is a bad idea.

Most inmates at our institution understand this and have reconciled themselves to knowing that, while supposed "freedom" is only a short fence or two away, greater freedom will come if they just stay put and finish out their time.  Once in a while, though, an inmate gets a burr under his saddle and goes "over the fence."

Goodtime Oktoberfest: The Name

Most states in the country recognize the use of "good time" in determining how long a prisoner remains in prison.  Good time is generally credit for time served on good behavior.  This means that an inmate who does time without breaking prison rules will often be given time off their sentence.  The amount of good time credited varies from state to state, but generally it is understood that inmates without any disciplinary infractions will get out of prison quicker than those who continue to have behavior problems.  Good time generally does not affect life sentences, but it is possible that enough good time accrued by a "lifer" might cause the parole board to recommend a sentence reduction.

Goodtime Oktoberfest: Pics

Here are some pictures of the last beer to finish bottle conditioning, Goodtime Oktoberfest.  This was the last kit beer that I brewed - everything since has been/will be recipe brewing.  It's not too bad, actually.  I'm not a huge Oktoberfest fan, but this one's pretty good.  Next March, I plan on dropping one in the secondary and lagering it until October.  Until then, this one will have to do.

Over-the-Fence Wiessbier: First Brew

So I just finished my first full-boil of my next brew, Over-the-Fence Weissbier.  It's the first brew that actually hit my target OG head on.  Which is kind've nice.  I wondered if that ever actually happened or if it was just a theory.

Anyway, here is the recipe for Over-the-Fence Weissbier:

Recipe: Over the Fence Weissbier
Brewer: Dechert
Asst Brewer:
Style: Weizen/Weissbier
TYPE: Extract

Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 6.01 gal
Estimated OG: 1.050 SG
Estimated Color: 6.5 SRM
Estimated IBU: 14.6 IBU
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 80.00 %
1.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 16.00 %
0.25 lb Munich Malt (9.0 SRM) Grain 4.00 %
1.00 oz Hersbrucker [2.40 %] (60 min) Hops 8.3 IBU
1.00 oz Hersbrucker [2.40 %] (10 min) Hops 3.0 IBU
0.10 oz Cinnamon Stick (Boil 45.0 min) Misc
1.00 tsp Yeast Nutrient (Primary 7.0 days) Misc
1 Pkgs Bavarian Wheat (Wyeast Labs #3638) Yeast-Wheat

I tried a partial-mash type thing with the Munich Malt.  I dropped it (in a grain bag) in a gallon of 160 degree water and let it sit for 45 minutes.  It stayed between 150 and 160 the whole time.  After 45 minutes, I sparged the grains in a separate pot in 168 degree water for about 5 minutes.  I then mixed the two, brought the volume up to 5.5 gallons of water, then added 1 lb. of DME for the boil.

At 45 minutes, I added the other 5 lb. of DME and finished the boil.  Everything went perfectly.  Here's hoping it's actually worth drinking . . .

Updates on All Brews

Last night I checked all my brews with the following results:

Ad-Seg - fermentation stuck at 1.040 for the last five days.  To be a proper Dogfish Head clone, it needs to get down to at least 1.020 and preferrably 1.010.  I'd like at least 8%ABV or else this can't be called anything like a clone.  So, tonight I'm going to make a 1/2 gallon wort with .5# of DME and pitch 12g Muntons Brewer's Yeast I have on and in it.  Once it begins to ferment, I'm going to pitch the whole thing into the Ad-Seg primary and see what happens.

Brevis - fermenting great!  Down to 1.012.  Shooting for 1.010, but should be there by the end of the week.  Then I rack it to the secondary and lager for 36+ days.  Taste out of the hyrdo test is a little grainier than I expected, but pretty good.  I'm hoping the grainy taste mellows out in the lagering process.

Off-Paper - this stuff is my crown jewel as of now.  It's the first brew I made with my own recipe rather than a kit.  I bottled it on Friday last week at 4.1%ABV.  It tastes almost exactly like I remember Dos Equis tasting.  My neighbors should be happy.  It's also the right color.  Once I finish bottle conditioning it, I will post some pics and final thoughts.