Building Water and Brewing Goodness!

Hello my brewing buddies!

Following up on last post, all of my contest entries for the 11/2 Nevada State Homebrew Championship are brewed and in various stages of fermentation, dry hopping, carbonating, etc.

The Mr. Bubbles Imperial Stout finished out at 1.029, so it’s sitting at 7.75% and very rich and roasty. I’m on the fence about trying to dry it out more. The Polaris flameout addition is also really shining through. Big ice candy & mint when you’re expecting roast in the aroma is both fun and a little weird.

I dry hopped both sides of the King Kong Ain’t Got Ish On Me Belgian IPA with Mosaic & Pacifica. It’s pretty easy to tell which side is WLP 400 & which is 410, as true to White Lab’s description, Wit II is better at flocculating. It appears I was out of hop bags when I brewed this one, as there is quite a bit of hop matter along for the ride. Here they are:

king kong wipas

I also dry hopped Fuzzy Bunny Slippers IPA today with Citra, Galaxy, & Kohatu. I forgot my Nelson & Mosaic at Clyde’s place so those might be a part of the second dry hop addition. With Jamil’s talk of double dry hopping being more effective and my remembrance of early experiences with it myself, I’m heading that way with all of my IPAs. Here are my brewing brothers Clyde & Mike. (Clyde was doing a Belgian Pale on Wyeast 3711 French Saison and I was doing an Oatmeal Belgian Blond on a blend of French Saison and WLP 500 AKA Chimay yeast):

clyde and mike

Other than all those fun things, I keep heading further down the water building rabbit hole. I’m now using Gypsum, Calcium Chloride, Epsom Salt, Canning Salt, Pickling Lime, Lactic Acid, & Chalk in various amounts depending on what profile I’m looking for.

For 3 of my latest Belgian brews I’ve shot for Chimay’s (unboiled) water profile. My Smoked Dubbel, Berliner Weiss, & Belgian Oatmeal Blond are all on “Chimay water”. I’ve found that often in order to hit the ideal mash pH I need to wait until the kettle to add some of the salts, especially the Pickling Lime.

11/6/13 EDIT: I’ve since found out you SHOULD NOT add anything that raises pH, like Pickling Lime, to the kettle. If your mash pH is good all should be relatively well.

I think it’s interesting to note that the Chimay brewery is drawing off of a well within the monastery walls, so obviously profiles you find like this one in Bru N Water shouldn’t be viewed as gospel. Especially since the brewer could be boiling the water or treating it in other ways before using it. However, Bru N Water’s Chimay profile matches that which is given in Brew Like A Monk and Bru N Water also provides the profile for boiled Chimay water. Here’s a Belgian water chart from Brew Like A Monk:

belgian water profiles

Regardless, I’ve gone with the Chimay water for its relatively low mineral content, its balanced Sulfate to Chloride ratio, and because I very much enjoy their beers. I’m drinking their dubbel, the Chimay Red, right now and the finish is very pleasant. Not too dry and not overly rounded and malty.

Other good resources for building water I’ve found are all the water profiles at Brewer’s Friend, this Homebrewtalk thread, & this Brewing Waters Of The World page.

In other news, because my homebrewing was taking over the house again, I’ve been given my own room:

brew room 1

brew room 2

My trusty Assistant Brewer Kitty is not quite sure what to make of losing her room to homebrewing, but she’s shown great ability to adapt over the years.

Here are my friends U Bottle It U Hop It IPA, Wag The Dog English Brown, & Berliner Weiss all having a good time together (before their strenuous move to their new room):

u hop it brown and berliner

Ok, brew on my friends! I’m going to relax and have another beer.

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Working @UBottleIt and Brewing Like Crazy!

Hello friends!

I’m sure some of you are aware that I just worked my first week at my favorite homebrew store in the world, U Bottle It! I can’t tell you how happy I am to work with Gary and Heather every day. Not to mention the warm and fuzzy feeling it gives me to hook you fine folks of Las Vegas up with your winemaking & homebrewing needs.

Five gallon partial mash kits (designed and assembled by yours truly) for an Oktoberfest as well as a Pumpkin Spice Ale are now available on the shelves and hopefully I’ll get our Holiday Ale & ‘Grant’s Saison’ kits finished up tomorrow.

I’ve never taken much notice of any dry yeasts, but Lallemand’s Belle Saison looks quite interesting and I’ll definitely fire it up on the ‘Grant’s Saison’ kit in the coming weeks.

Above all else though, I really want to express my gratitude towards Gary & Heather at U Bottle It for welcoming me with open arms and wish my good friend Tom Harwood the best of luck in his new position as Assistant Brewer at Big Dog’s. I look forward to drinking a Big Dog’s Rye IPA very soon. 😉

The beauty of working at a homebrew store is that I’m getting a great opportunity to live and breathe homebrewing again. In the last month I’ve brewed 3 Helles lagers, a Russian Imperial Stout, & my Purring Kitten Session IPA. You’d think a beer that did as well as Purring Kitten would’ve been on the agenda sooner, but I was waiting for the seasonal WLP006 Bedford yeast to be available again. And I’d been a little busy. Or something like that.

Anyway, I thought I’d share some info on my latest brews:

Helles 7/28

–          I used the recipe from Brewing Classic Styles.

–          Mashed around 150-151 with 75% RO & 25% Brita filtered & boiled Vegas city water. Sparge was all RO. Salts added were 7g CaCl, 4g Epsom salt, & 2mL lactic acid.

–          I used 1.3oz of German Hallertau for bittering to 19.2 IBU.

–          My gravity came in at 15 plato (1.061) and my efficiency was 88% so this bad boy could easily be  1% ABV or more above the style guidelines.

–          I also set the timer incorrectly on my phone for my first hop addition and ended up boiling considerably longer than 90 minutes. The result being that I think my color is a little too dark.

–          I brewed spur of the minute so didn’t have a starter of the WLP838 made up. Therefore (because Jamil says pitch big for lagers), I pitched 2 vials of WLP838, 1 of WLP833, & 1 of WLP830.

–          Finally, this was my first time using my freezer & Johnson controller in this temperature range so the first few days it was getting as low as 44 until I got it a little better dialed in. Now it floats at 49-54.

Helles 8/4

–          I used the same water profile, grain bill, and mash temp as the previous for comparability.

–          Of course this meant I was going to end up with another 15 plato beer if I got similar efficiency. Of course I got 88% again.

–          I bittered with 0.7oz of Motueka for 18.9 IBU because my Hallertau smelled a little passed its prime.

–          I pitched WLP830 that I took directly from the fermenter of Big Dog’s Pinscher Imperial Pilsner. I pitched a pretty healthy amount and could smell considerable hop aroma from Pinscher.

Helles 8/15

–          Knowing that I was getting pretty high efficiencies helped me to design this beer a little better. I got 85% efficiency and ended up with a 1.050 beer. This might actually be a real Helles!

–          I used 86.8% Pilsner, 7.9% Vienna, & 5.3% Munich and mashed at around 150.

–          The mash and sparge water were all RO and 8g CaCl, 7g Epsom salt, & 2mL lactic acid were added.

–          I hopped with 0.8oz German Opal for 18.1 IBU and threw in the remaining 0.2oz at 5 minutes.

–          Once again I was without starter so I put together a Franken-Lager blend of WLP802, WLP820, WLP833, & WLP862.

Here’s Helles 8/15 cranking away:

promising helles

Russian Imperial Stout 8/19

–          I did this as a ‘demo brew’ for my friends Sean & Andie last Monday and this was my first stout.

–          The grain bill was 77.1% Maris Otter, 8.6% Roasted Barley, 5.7% Special B, 3% Caramunich, 2.9% Pale Chocolate, & 2.8% Chocolate Malt.

–          I bittered with German Polaris for 63.7 IBUs, flavored with Meridian for 7 IBUs, & used 1.5oz Polaris at Flameout. I got such interesting minty ice candy flavors from Polaris the last time around, so I’m hoping those turn out well in a stout.

–          I mashed around 154 and built the water to resemble Dublin’s. The mash was 25% filtered Brita, 75% RO with 1.5g Gypsum, 0.5g Cacl, & 7g Chalk added.

–          I ended up pitching 3 aging vials of WLP090 San Diego Super & 2 vials of WLP001.

Purring Kitten Session IPA 8/23

–          I made a few changes on this re-brew. I was mashing at 151 but found out 15 minutes in that my probe thermometer was reading 3-4 degrees low. I heated to actual 151.

–          I kept the salt additions similar to the last go round but did a 90 minute boil instead of 60.

–          I used all RO and added 5.5g Gypsum, 3.5g CaCl, 8g Epsom salt, & 4g Chalk.

–          My grain bill was 64.7% 2row, 14.7% Goldpils Vienna, 5.9% Flaked Wheat, 5.2% C-40, 3.6% C-60, 2.9% Aromatic, & 2.9% Carapils.

–          My starting gravity was 1.048 versus 1.044 last time. I also spilt the batch on WLP006 Bedford (which I used last time) and WLP002 English Ale.

–          I substituted Chinook for Centennial in the recipe and upped my flameout additions.

–          I also found my probe thermometer untrustworthy with lower temps as my big bucket of water and fermentation was actually running 4-5 degrees cooler than I was being told. Therefore the Session IPAs started pretty low and the Russian Imperial Stout was fermented on the cool end of its desired range instead of the high end.

Here’s my magical bucket of water, frozen water bottles, & fermenting beers:

high tech fermentation

As per usual, it’ll be interesting to see how everything turns out. I should mention that I have been drinking my year old Farmhouse Oktoberfest (on WLP670 American Farmhouse) lately and it has some really interesting funky citrusy Brett notes to it. I can barely tell it ever started as a rich malty beer because now it drinks a little thin with a chewy almost ropey Brett finish.

I should also mention that hopes of heroicness have been revived! I went through the BJCP style guidelines today and picked a style from each of the 23 categories that I would like to brew. That set a lot of wheels in motion but the first recipe resulting from that exercise was a Smoked Dubbel for category 22B Smoked Beer as well as a 16E Belgian Specialty entry (possibly with some Brett B).

My other brews in the works are: a Berliner Weiss, a Belgian IPA using WLP400 Wit yeast and Mosaic & Pacifica hops (because the cask I did of dry hopped Wit at Big Dog’s smelled so awesome), a re-brew of my Sink Spoon Brett Rye IPA (that I will send bottles of to Joseph), & my French Bulldog Rye IPA on Wyeast 3711 French Saison yeast. Just because I’m no longer with Big Dog’s doesn’t mean I can’t brew the beer I had on deck!

I know, I know. A lot of 16E Belgian Specialty and 23 Specialty. I’m making weird stuff as per usual. My general tastes in beer and desire to innovate will probably mean I re-punch those categories award-wise a fair amount (hopefully).

Finally, for anybody who has been doubting my assistant brewer’s work ethic and helpfulness, here’s a picture of her watering a plant while we were brewing:

watering plants

Alright, I’m off to hunt for more fermentation space on Craigslist. Be well and ferment clean my friends!

Fun with Water, Farmhouse Oktoberfest and Lime Saison Update

Howdy my brewing brothers and sisters. Since my last post I’ve brewed a couple batches & continued to expand my knowledge & efforts in the field of water building.

If you’ve followed my brewing at all, you’ve noticed I have a tendency to start trying things and then I double back for proper schooling. Water building certainly has not been an exception. My 8/20 Hef had a Residual Alkalinity of -58 with a Chloride:Sulfate ratio of 2:1. Perhaps a little aggressive on the chlorides. My 8/24 Hef had a Residual Alkalinity of -80 with a Chloride:Sulfate ratio of 0.89:1. A little more reasonable. It appears Residual Alkalinity values that low are acceptable for rather light beers, although they might be coming in a touch hot.

Anyway, I built water for my 8/27 Farmhouse Oktoberfest and had a RA of -60 with a Chloride:Sulfate ratio of 1:1. I based my water building off of an online water profile I found for the city of Munich (75ppm Calcium, 120 Sulfate, 18 Magnesium, 2 Sodium, 60 Chloride). I upped the chlorides to shoot for a little maltier interpretation of the style. All was well. My RA looked low for the color of the beer, but I was ballparking Munich’s water. However, today I ran into Munich’s water profile for Oktoberfest in John Palmer’s How To Brew and he indicates the sulfates are 10ppm & chlorides are 2ppm.

Needless to say, my water is way out of the ballpark if those are more accurate numbers. Even my chloride:sulfate ratio is way off. Oh well, we’ll see how it turns out. I did a small single decoction mash on an Oktoberfest base recipe (a modified version of Jamil’s in Brewing Classic Styles) that’s running on White Labs 670 AKA saison yeast with brettanomyces. I’m not sure with all those other factors that my water building attempt will be the biggest issue. At least Farmtoberfest dresses stylishly.

Regardless, my water knowledge is growing appreciably. I listened to (and took notes) on the first 3 Brew Strong water shows. I’ve listened to the 4th part with the Q&A, but I don’t take notes or retain things quite as well on the treadmill.

I have also taken a look at the Vegas water profile & filled its values into this water spreadsheet for your using pleasure. At first glance it appears that Vegas water is best suited for rather bitter beers that are pale-amber-copper colored. These deductions are based on a Chloride:Sulfate ratio of 0.41 & a Residual Alkalinity of 64. John Palmer says a ratio 0-0.5 puts you in very bitter beer territory & a RA of 0-120 puts you in that color range.

My other news to report is that a sampling of the 6/10 Lime Saison went down quite favorably with one of the Mikes that assisted in last night’s brewing. It had a little spice, a little fruit, & the lime is present but not overpowering. I added 2oz of Motueka dry hops almost a week ago and I dare say that bad boy might be ready for bottling.

Alright, time to squeeze in a quick workout & then go do a little grilling and beer pairing. Proost y’all!

German Hefs and Oktoberfests

Hello fellow heroes! I’m just finishing up sampling 8 Oktoberfest-style beers so the knowledge I shall drop shall be slightly altered. Fun, but altered.

First I want my loving fans to know that I’m still waiting to hear back on the brewpub gig, which is having some interesting effects on my brewing. It has me holding off on acquiring a chest freezer & other upgrades, but it has me brewing more in case these are my last homebrew batches for a while. It also has me working on German Hefs because supposedly the DE filter will be the toughest thing to master in the brewpub setting and an unfiltered beer would be first on deck.

Taking all that into account, I brewed a hef on Monday. After listening to Jamil talk about how to nail a hef, I did a decoction and I’m trying to run it at around 62 in my new ghetto Walmart swamp cooler. The recipe was 53/47 White Wheat to German Pils and I used Wyeast 3068 Weihenstephaner with no starter. The swamp cooler is usually about 60-61 when I check it in the morning & drops to between 54-57 when I drop a couple frozen water jugs in. On my next batch, I might add one at a time to see if I can keep the floor temp of the swamp water a little warmer.

Also, lately I’ve been brewing with RO water and then adding gypsum, calcium chloride etc to build the water profile I want. I realized right before I was going to fire up ye olde burner that I’d been Firestone Walkering my last few brews AKA IPAs (100ppm Calcium, 100ppm Sulfate) but wasn’t ready to build water for a hef. Based on info from The Mad Fermentationist & using this spreadsheet I went with a 2 to 1 Chloride to Sulfate ratio and ended up with 83ppm Calcium, 108ppm Chloride, & 54ppm Sulfate. I’d have added Epsom salt for a little Magnesium if I’d have had some on hand. I thought those numbers were fairly on point with the historical brewing water of Germany, but it turns out that ratio was reversed in Munich & Dortmund. Anyway, it’ll be fun to see how it turns out.

I’ll be listening to Brew Strong episodes tonight and tomorrow to get a feel for what water adjustments I want to do for tomorrow’s batch of hef.

In other news, my feline assistant enjoys the swamp cooler and whistling airlock & Jamil’s hef episode has both fairly spotty audio quality & a funny story about Justin’s friends puking in a limo (at the beginning).

So given my renewed interest in German hefs, I tasted some commercial examples:

Weihenstephaner – 98 on Beer Advocate – Hits me as a big vanilla banana. Silky smooth. Has crowd pleaser written all over it. Clove becomes more present as it warms. Hint of bitterness & lingering carbonation on finish. Great beer. I tried it first because I’m supposedly using its yeast for my hef.

Schneider Weisse – 89 on Beer Advocate – Darker than the last beer. Finish goes a little iffy. More bitter. Finish has some bready/toasty/smoke flavors. Seems off. I’m not entirely sure that the trip to America wasn’t rather unkind to this bottle.

Ayinger – 92 on Beer Advocate – Very light in color. Mostly clove flavors. A touch of spicy hop. Clove, slightly bready, a little banana in finish. Good hef. No complaints here.

Paulaner – 91 on Beer Advocate – Shade darker, probably has some Munich. Finish is a little bready/toasty/bitter. Picked up a little clove & not much banana.

Konig Ludwig – 84 on Beer Advocate – Typical hef flavors are present but very mellow. Has a touch of clove, probably a little Munich malt. Graham cracker in nose. Reminds me of an American hef.

All in all I’m quite excited to hear that Wyeast 3068/White Labs 300 is Weihenstephaner’s yeast strain. I think that if I can nail the fermentation temps on a pretty simple base recipe, I’ll have an award winning hef that I love.

In other news, somehow yesterday I dreamed up a saison version of an Oktoberfest. I understand that Oktoberfest is a lager, but the idea was to use the Okto base recipe with a saison yeast & possibly some Brett.

Of course I had to taste 8 different Oktoberfests before important brewing decisions could be made!

I decided to taste all 8 & make notes before I consulted the BJCP guidelines. I wanted to form my own impressions based on my own preferences, before assessing which was doing its category the most justice.

Ayinger – 88 on Beer Advocate – Bready malt in nose, Germany-ness to it. Nose reminds me of an alt. Finish a touch bitter & smoky. Would like a tad softer & rounder finish with a little more residual sweetness. Improved as it warmed up. The style guidelines do indicate the finish should be on the dry side.

Spaten – 80 on Beer Advocate – Green bottle. Awesome. Finish has a little skunk to it. Not a ton of maltyness. Skunk overrides. Why does anybody use green bottles?

Gordon Biersch – 82 on Beer Advocate – Different profile than previous two. Feels like flavor wave drops off too quickly. Malt flees the scene & noble hops leave a long finish.

Shiner – 77 on Beer Advocate – A little bit more in my wheelhouse. Malty breadiness hangs on throughout. Little toast. Finish is rounder with a little noble hop. In the interests of full disclosure, this & Real Ale’s Oktoberfest were my first introductions to the style.

Stevens Point – 80 on Beer Advocate – Malt is less rich. Crisp clean finish. Very drinkable beer but it feels like they played it pretty safe.

Samuel Adams – 83 on Beer Advocate – Usually Sam’s beers are too malty for me. This style should be a softball. But no, the malt seems a little understated. Very clean with nothing offensive. The flavor profile could be a good amount richer for my taste.

Hofbrau Munchen – 76 on Beer Advocate – Woah! Very light! Apparently some domestic versions can be golden & like a strong Helles. This is way different from the others & it’s a little skunked from its green bottle. It drinks like a slightly richer pilsner. I thought this was mislabeled until I looked at the style guidelines.

Widmer – 78 on Beer Advocate – There’s something different about its malt profile. There’s a strange light fruit ester in the nose (which is not to style). Pretty drinkable, but not super clean & possibly has some off flavors.

So after all this tasting (while making 3 yeast starters) I’ve concluded I’d like my Oktoberfest to be a little richer, with very low hop bitterness. Above all I want to drink something that seems like somebody set out to make a rich malty beer. Not a hedged safe play easy guzzler.

Now with that knowledge, I need to marry that with my Farm-toberfest idea. I’ve chosen White Labs 670 American Farmhouse (a combo of saison & Brett) for this beer-bauchery. Given that I didn’t like the dry finishes of some of the beers, I’ll probably mash quite high to try and leave some residual sweetness. I’ll also use an extremely light hand on any hop flavor additions, as I wasn’t sure the noble hops were adding anything good whenever I could detect them.

Other than that, I just have a few random items to report. The SNAFU Memorial Competition is in a couple months & I’m starting to try and plan out what to brew to win ‘Best Use of Hops’ & ‘Best Big Beer’. I might be too late in the game to whip up some things for the big beer, but using a ton of delicious hops is always in my wheelhouse.

Yesterday I dry hopped most of the beers hanging out in the beer tower.

Lime Saison, Rufus, NZ Union Jack, Saison 3’s, Am Farmhouse, & Brett Rye IPA. All those bad boys got their first or second wave of dry hops. A lot of Nelson Sauvin involved of course. They should all turn out pretty well, assuming I have the time to bottle & keg them.

I was thinking Wild Dubbel might be a little more tame. Turns out I was wrong. I have 4-5 honey mangoes that are cut up and hanging out in the back of my freezer. Wild dubbel just might get some delicious fruit to play with too.

I still had yeast starters of WLP650 Brett B & WLP653 Brett L sitting around, so I decided to combine those and give them some new starter wort to chew on. I tasted their old starter worts too.

Brett B 650 – Heavy nail polish in aroma. Flavor hints at something else & then gets nail polished out.

Brett L 653 – Strange meaty/smoky aroma I can’t quite put my finger on. Has an umami-ness to it. The flavor profile is slightly more mellow but more meat with a touch of sweaty horse.

Can’t wait to team these awesome flavor profiles up! 😛

Alright, that wraps up this episode of heroicness.

Proost y’all.