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!

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 . . .

Brevis Bock: First Brew

So, I'm now trying my hand at a clone of Michelob Amber Bock for my cousin who loves the stuff.  This recipe isn't a perfect clone, but it's pretty close.  I've just started steeping the grains, so we'll see how it goes.


Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 3.50 gal
Estimated OG: 1.068 SG
Estimated Color: 9.9 SRM
Estimated IBU: 24.6 IBU
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 66.67 %
2.00 lb Amber Dry Extract (12.5 SRM) Dry Extract 22.22 %
0.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 5.56 %
0.40 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4.44 %
0.10 lb Chocolate Malt (350.0 SRM) Grain 1.11 %
1.00 oz Liberty [4.30 %] (60 min) Hops 8.5 IBU
1.00 oz Northern Brewer II [7.40 %] (30 min) Hops 11.3 IBU
1.00 oz Liberty [4.30 %] (10 min) Hops 3.1 IBU
1.00 oz Tettnang [4.50 %] (5 min) Hops 1.8 IBU
0.26 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs German Bock Lager (White Labs #WLP833) Yeast-Lager


Mash Schedule: None
Total Grain Weight: 10.00 lb
----------------------------
Steep grains as desired (40 minutes)

Ad-Seg IPA: First Brew Impressions

Well, last night was certainly and adventure.  It seems now that every time I brew, I learn something vital!

Last night I learned that 11 lbs. of malt in 1.5 gallons of water will boil over a 5-gallon brewpot in a few seconds.  And not just once, but continually.  Thanks to the folks at Homebrewtalk for the quick advice so I could save the brew.  I wasn't sure how to handle the fact that every time the wort heated up, it boiled over.  I was afraid that I wasn't going to be able to finish the boil - or that it would take me hours to do.  But, using cold water from a spray-bottle was the advice I got, and it worked like a charm.

On the other hand, trying to hold a spray-bottle, a stirring spoon, and have a free hand for continual hop addition was a bit tricky.  Seemed to go OK, though.  However, two things for next time: (1) bigger brewpot and (2) fermcap tablets to keep foam down.  I'll be researching both of those options today.

On a lighter note, I checked the fermenter this morning and it is chugging away.  Though my OG was 1.075 (when Beersmith estimated it at 1.098), the starter kicked it off quickly and vigorously.  That confirms my newfound commitment to a yeast starter.  All in all, I'm very hopeful for this brew.  Maybe a tad low on the ABV, but that's a minor detail.

Ad-Seg IPA: First Brew

In a couple of hours, I'm going to start the first brew of a recipe that I hope tastes somewhat like Dogfish Head 90-Minute IPA.  I'm not going for a full clone, but something close.  That said, here's the recipe:

Batch Size: 5.25 gal
Boil Size: 3.00 gal
Estimated OG: 1.098 SG
Estimated Color: 9.5 SRM
Estimated IBU: 41.1 IBU

Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 58.33 %
4.00 lb Amber Dry Extract (12.5 SRM) Dry Extract 33.33 %
1.00 lb Rice Extract Syrup (7.0 SRM) Extract 8.33 %
1.00 oz Amarillo Gold [8.20 %] (Dry Hop 3 days) Hops -
0.50 oz Simcoe [12.20 %] (Dry Hop 3 days) Hops -
0.50 oz Warrior [15.80 %] (Dry Hop 3 days) Hops -
0.75 oz Warrior [15.80 %] (90 min) Hops 13.0 IBU
0.75 oz Simcoe [12.20 %] (90 min) Hops 10.1 IBU
2.00 oz Amarillo Gold [8.20 %] (90 min) Hops 18.0 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
4.00 oz Oak Chips (Secondary 7.0 days) Misc
1 Pkgs Whitbread Ale (Wyeast Labs #1099) [StarterYeast-Ale]

One thing that bugs me about Beersmith is that I haven't figured out how to calculate IBUs with dry-hopping.  The program just leaves it blank, but we all know that there's going to be a lot more than 41 IBUs in this brew after a week of dry-hopping. 

Also, the starter has been stepped up over the past few days and should be good to go.  So, here's hoping!

Rolled Up Irish Red: First Brew

So, I brewed the RRIR tonight.  I decided to try something I haven't done yet - use a carboy as the primary with a blowoff tube.  I'm also not going to rack the RRIR to a secondary fermenter, but leave it in the carboy for 14 days then go to bottle.  We'll see how that works.

Beyond those things, the brew went pretty well, except the funnel I have for the carboy is too small and I spilled some wort.  I know that happens to everyone, but it drives me nuts to lose good beer!  Well, I hope it's good beer.  Anyway, the only surprise during the boil was when I was lazily reading the hops packages and figured out the acidity of the hops I was using was a full percent lower than my recipe.  So, I kicked up the second hop addition from .5 oz to 1 oz. and prayed.  After running it through Beersmith, it looks like my prayers were answered - the IBU should be right on target for an Irish Red.

Now the fermenting - that should be a sight.  I can't wait for morning to see the results!

Off Paper Lager: First Brew

I attempted my first brew with my own ingredient list rather than buy a full ingredient kit. My neighbors love Dos Equis Lager and I told them that I would try and brew a clone. I searched around for some recipes then landed on one and modified with Beersmith to this:

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 2.50 gal
Estimated OG: 1.043 SG
Estimated Color: 5.7 SRM
Estimated IBU: 13.4 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 27.40 %
3.30 lb Pale Liquid Extract (8.0 SRM) Extract 45.21 %
1.00 lb Corn, Flaked (1.3 SRM) Grain 13.70 %
1.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 13.70 %
1.00 oz German Hallertau [3.00 %] (50 min) Hops 6.8 IBU
1.00 oz Saaz [4.00 %] (25 min) Hops 6.6 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs SafLager West European Lager (DCL Yeast #SYeast-Lager

I steeped the corn and malt for 1/2 hour at 160 degrees then mixed in the extracts and started the boil. After it was all over, I cooled it in an ice bath and added a couple of gallons of prepared cold water. I got the wort down to 100 pretty quickly, but then seemed to get stuck there. After 40 minutes cooling I started worrying about the yeast I was rehydrating, so I aerated the wort down to 80 and pitched the yeast. I put the whole fermenter in a Ranco controlled fridge at 59 degrees. Measured OG at 1.040, slightly less than predicted.

I decided to go with the SafLager-23 yeast because I read that it can cause some fruity esters. To me, Dos Equis Lager has a sweet, almost apple-cidery kind of taste, so I wanted to get a little of that going. I figure that pitching the yeast at a little higher initial temp should help to accomplish that, as well. We'll see.