I got to the point where I had enough wort from different beers left over to go ahead and make a combination ale. This one has two sours, two brown ales, and a mishmash of different hops, as well as some dried orange peel and crushed coriander seeds.
Contributions:
Pacifica Sour
Hobgoblin ale clone
Jovaru Wit
Tangerine Wheat
Brown Sour IPA
Brew Day: 17 Dec 2019
Boil (20 min):
Hops: N/A
Yeast: US-05
Addendum, 24 Dec: Transferred to secondary, racked on to 14 g Hallertau Blanc hop pellets.
Addendum, 29 Dec: Bottled on ~1 1/2 T table sugar dissolved in 1/2 cup boiling water. Got 8 good bottles and one re-purposed soda bottle.
Tuesday, December 17, 2019
Brown Sour IPA
One of the great things about being a home brewer is that I can not only make beers to have available when what I like isn't "in season", but I can create new beers, as well. This is one of those beers.
Initial Brew Day: 14 Dec 2019
Partial Mash:
8 oz Special B
2 oz flaked wheat
Boil (20 min):
1 lb DME
4 oz table sugar
Racked the wort on to ~1 1/2 Goodbelly Straight Shots, and then placed on a warming plate. I don't want an over-powering tartness, and this will likely be subtle enough to just give a bit of tartness and let other flavors come through.
Second Brew Day: 17 Dec 2019
Boil (20 min):
Hops:
7 g Hallertau Blanc (@ 20 min)
7 g Hallertau Blanc (@ 5 min)
4 g dried sweet orange peel (@ 5 min)
3 g crushed coriander seeds (@ 5 min)
Yeast: Omega Hot Head
After boiling the wort and pitching the yeast, I placed the beer on a warming plate.
Addendum, 24 Dec: Transferred to secondary.
Addendum, 29 Dec: Bottled on 2 T table sugar dissolved in 1/2 cup boiling water. Got 8 good bottles and one re-purposed soda bottle.
Addendum, 7 Jan: Put a bottle in the fridge this morning to chill, thinking it would be fine. The re-purposed soda bottle is clearly under pressure. However, the beer came out flat, and tasted "off". I'm going to remake this beer, using US-05 yeast.
Initial Brew Day: 14 Dec 2019
Partial Mash:
8 oz Special B
2 oz flaked wheat
Boil (20 min):
1 lb DME
4 oz table sugar
Racked the wort on to ~1 1/2 Goodbelly Straight Shots, and then placed on a warming plate. I don't want an over-powering tartness, and this will likely be subtle enough to just give a bit of tartness and let other flavors come through.
Second Brew Day: 17 Dec 2019
Boil (20 min):
Hops:
7 g Hallertau Blanc (@ 20 min)
7 g Hallertau Blanc (@ 5 min)
4 g dried sweet orange peel (@ 5 min)
3 g crushed coriander seeds (@ 5 min)
Yeast: Omega Hot Head
After boiling the wort and pitching the yeast, I placed the beer on a warming plate.
Addendum, 24 Dec: Transferred to secondary.
Addendum, 29 Dec: Bottled on 2 T table sugar dissolved in 1/2 cup boiling water. Got 8 good bottles and one re-purposed soda bottle.
Addendum, 7 Jan: Put a bottle in the fridge this morning to chill, thinking it would be fine. The re-purposed soda bottle is clearly under pressure. However, the beer came out flat, and tasted "off". I'm going to remake this beer, using US-05 yeast.
Monday, December 2, 2019
Tangerine Wheat #2
The first time I attempted this brew, I wanted to be a "purist"; instead of using extract (I'd read that that's how Lost City made theirs), I wanted to use orange zest. Which I did. And it didn't work, at least not in the sense that I'd replicated the flavor. Not long ago, we'd been to a restaurant that offered the beer, and after tasting it, I thought, "yeah, okay, they use extract." So, I picked up some Brewer's Best tangerine extract, and decided to give it a run.
Based on some online reading, I'll add about an ounce of the extract to the beer at bottling; put the bottling sugar in the fermenter, add the extract, and then rack the beer onto them both just prior to bottling.
Note: 1 oz ~ 30 ml
Brew Day: 2 Dec 2019
Partial Mash:
8 oz 2-row malt
2 oz flaked wheat
Boil (20 min):
1 lb Bavarian wheat DME
4 oz table sugar
Hops: UK Fuggle (@ 20 min)
Yeast: Horindahl Kviek
After pitching the yeast, place the fermenter on a warming plate.
Addendum, 3 Dec: It's been about 11 hrs since I pitched the yeast, and the beer is fermenting enthusiastically.
Addendum, 10 Dec: Transferred the beer to secondary, taking it off of the warming plate.
Addendum, 24 Dec: Bottled today, on 3/4 oz of table sugar dissolved in 1/2 c boiling water, and 40 ml of tangerine flavoring. Got 8 good bottles and 1 re-purposed soda bottle.
Addendum, 7 Jan: I put two regular bottles and the re-purposed soda bottle in the fridge to chill last night, and noticed that the soda bottle did not seem to be under pressure. I opened one of the regular bottles for my wife tonight, and noticed there was no distinctive escaping of air. The beer was flat, and even though it had a strong aroma of tangerine, it tasted "off". I'm going to empty and clean all of the bottles, and then re-do the beer, using US-05 yeast.
Based on some online reading, I'll add about an ounce of the extract to the beer at bottling; put the bottling sugar in the fermenter, add the extract, and then rack the beer onto them both just prior to bottling.
Note: 1 oz ~ 30 ml
Brew Day: 2 Dec 2019
Partial Mash:
8 oz 2-row malt
2 oz flaked wheat
Boil (20 min):
1 lb Bavarian wheat DME
4 oz table sugar
Hops: UK Fuggle (@ 20 min)
Yeast: Horindahl Kviek
After pitching the yeast, place the fermenter on a warming plate.
Addendum, 3 Dec: It's been about 11 hrs since I pitched the yeast, and the beer is fermenting enthusiastically.
Addendum, 10 Dec: Transferred the beer to secondary, taking it off of the warming plate.
Addendum, 24 Dec: Bottled today, on 3/4 oz of table sugar dissolved in 1/2 c boiling water, and 40 ml of tangerine flavoring. Got 8 good bottles and 1 re-purposed soda bottle.
Addendum, 7 Jan: I put two regular bottles and the re-purposed soda bottle in the fridge to chill last night, and noticed that the soda bottle did not seem to be under pressure. I opened one of the regular bottles for my wife tonight, and noticed there was no distinctive escaping of air. The beer was flat, and even though it had a strong aroma of tangerine, it tasted "off". I'm going to empty and clean all of the bottles, and then re-do the beer, using US-05 yeast.
Thursday, November 7, 2019
JOVARU Wit
I was preparing for a trip to my local home brew supply store not too long ago, and I ran across an Omega Labs yeast called OYL-033 Jovaru Lithuanian Farmhouse. This sounded very interesting, in no small part due to the fact that a friend of mine spent a great deal of time in Lithuania. When I got to the store, I asked about the yeast and they said that they'd order some for me. A couple of days later, I got an email saying that yeast was in. Fortunately, Omega Labs also has a recipe for a Jovaru Wit beer, and it sounded too good to pass up.
Brew Day: 7 Nov 2019
Partial Mash:
8 oz 2-row malt
2 oz flaked wheat
Boil (20 min):
1 lb Pilsen DME
4 oz table sugar
Hops:
7 g Hallertau Blanc (@ 20 min)
7 g Hallertau Blanc (@ 5 min)
2 g dried sweet orange peel (@ 5 min)
2 g crushed coriander seeds (@ 5 min)
Yeast: Jovaru Lithuanian Farmhouse
I followed all of my usual procedures for cooling the wort and pitching the yeast, and placed the fermenter on a warming plate, wrapped in a towel.
Addendum, 19 Nov: Transferred to secondary.
Addendum, 24 Nov: Bottled tonight; got 8 good bottles and 1 re-purposed soda bottle. Used just shy of 2 T sugar, rather than a full ounce (~ 2 1/2 T), as the beers have been a little over-carbonated of late.
Addendum, 10 Dec: Tried one of the bottles tonight. After the initial pour, I got a note of citrus in the nose, and the beer poured with a big, pillowy head that dissipated quickly. The beer is medium body, with a hint of citrus and pepper. Very nice flavor, very drinkable beer, and definitely one I'll do again.
Brew Day: 7 Nov 2019
Partial Mash:
8 oz 2-row malt
2 oz flaked wheat
Boil (20 min):
1 lb Pilsen DME
4 oz table sugar
Hops:
7 g Hallertau Blanc (@ 20 min)
7 g Hallertau Blanc (@ 5 min)
2 g dried sweet orange peel (@ 5 min)
2 g crushed coriander seeds (@ 5 min)
Yeast: Jovaru Lithuanian Farmhouse
I followed all of my usual procedures for cooling the wort and pitching the yeast, and placed the fermenter on a warming plate, wrapped in a towel.
Addendum, 19 Nov: Transferred to secondary.
Addendum, 24 Nov: Bottled tonight; got 8 good bottles and 1 re-purposed soda bottle. Used just shy of 2 T sugar, rather than a full ounce (~ 2 1/2 T), as the beers have been a little over-carbonated of late.
Addendum, 10 Dec: Tried one of the bottles tonight. After the initial pour, I got a note of citrus in the nose, and the beer poured with a big, pillowy head that dissipated quickly. The beer is medium body, with a hint of citrus and pepper. Very nice flavor, very drinkable beer, and definitely one I'll do again.
Saturday, November 2, 2019
Using Chocolate Malt
I have some chocolate malt sitting around from when I tried to make a red ale, and I wanted to use it up. I'm not a fan of stouts and porters, but I have had a brown ale or two that was pretty good. This being the fall season, going into the winter, I thought it would be a good time to use the malt up, and so I went looking for a recipe. I ended up finding a Hobgoblin dark ale clone (scroll down) recipe, and went about collecting the ingredients.
Brew Day: 2 Nov 2019
Partial Mash:
4 oz Caramel malt
4 oz Crystal rye malt
1.5 oz chocolate malt
2 oz flaked wheat
Boil (20 min):
1 lb golden light DME
4 oz table sugar
Hops:
7 g Fuggle hops (FWH)
7 g Fuggle hops (@ 10 min)
Yeast: WLP-005 (recipe calls for Wyeast 1187, but this chart let me see an equivalent from White Labs)
Addendum, 3 Nov: It's always interesting to try a new yeast, because you never quite know how it's going to go. I've used US-05 where it's started active fermentation within 2 hrs of pitching the yeast. I've also used White Labs yeasts before (WLP-300, -380, etc.), but British ale yeast is new to me. I had followed the instructions on the packet, and when I went to pitch the yeast, it came out as a sludge. I hadn't seen that before and was a little concerned, and when I checked on the fermenter last night about 10 hrs after pitching, there was no visible activity. This morning, however, there is clearly active fermentation.
Addendum, 16 Nov: Transferred to secondary.
Addendum, 24 Nov: Bottled tonight; got 8 good bottles and 1 re-purposed soda bottle. Used just shy of 2 T sugar, rather than a full ounce (~ 2 1/2 T), as the beers have been a little over-carbonated of late.
Addendum, 16 Dec: I'd opened a bottle last week, and found it to be flat. I opened a second bottle tonight, and it was similarly flat. I then opened the re-purposed soda bottle, and it was only very mildly carbonated. So, it seems that the issue wasn't the bottle caps, or the bottling process, as much as it was a result of this is the first time I've worked with this yeast, and I'd likely left it sitting too long.
Overall, the flavor is pretty good, a bit of chocolate and toasted toffee. The body is good, and with the exception of the dearth of carbonation, the beer is actually pretty drinkable and enjoyable, and I'm not a huge fan of brown ales.
Brew Day: 2 Nov 2019
Partial Mash:
4 oz Caramel malt
4 oz Crystal rye malt
1.5 oz chocolate malt
2 oz flaked wheat
Boil (20 min):
1 lb golden light DME
4 oz table sugar
Hops:
7 g Fuggle hops (FWH)
7 g Fuggle hops (@ 10 min)
Yeast: WLP-005 (recipe calls for Wyeast 1187, but this chart let me see an equivalent from White Labs)
Addendum, 3 Nov: It's always interesting to try a new yeast, because you never quite know how it's going to go. I've used US-05 where it's started active fermentation within 2 hrs of pitching the yeast. I've also used White Labs yeasts before (WLP-300, -380, etc.), but British ale yeast is new to me. I had followed the instructions on the packet, and when I went to pitch the yeast, it came out as a sludge. I hadn't seen that before and was a little concerned, and when I checked on the fermenter last night about 10 hrs after pitching, there was no visible activity. This morning, however, there is clearly active fermentation.
Addendum, 16 Nov: Transferred to secondary.
Addendum, 24 Nov: Bottled tonight; got 8 good bottles and 1 re-purposed soda bottle. Used just shy of 2 T sugar, rather than a full ounce (~ 2 1/2 T), as the beers have been a little over-carbonated of late.
Addendum, 16 Dec: I'd opened a bottle last week, and found it to be flat. I opened a second bottle tonight, and it was similarly flat. I then opened the re-purposed soda bottle, and it was only very mildly carbonated. So, it seems that the issue wasn't the bottle caps, or the bottling process, as much as it was a result of this is the first time I've worked with this yeast, and I'd likely left it sitting too long.
Overall, the flavor is pretty good, a bit of chocolate and toasted toffee. The body is good, and with the exception of the dearth of carbonation, the beer is actually pretty drinkable and enjoyable, and I'm not a huge fan of brown ales.
Saturday, October 26, 2019
Pacifica Sour
I picked up some Pacifica hops not long ago, due to the flavor profile, and I'm really looking forward to trying them out. I'm going to use them in a sour, but I'm going to back off the bacteria I add, in that I'm going to go with just one GoodBelly Straight Shot instead of two.
For this one, I'd made a run to my local homebrew supply place, and had been leafing through the bin of Omega Labs yeasts...I'm looking to make another tangerine wheat soon, and wanted to get some more yeast. I ran across the Tropical IPA yeast, and it sounded good, so I'm going to give it a go. I'm sure that it's going to be hard to pick out the yeast contributions with everything going on...sour, Pacifica hops, and the yeast...but we'll see what comes of this one.
Brew Day: 22 Oct 2019
Partial Mash:
8 oz Munich
2 oz flaked wheat
Boil #1 (20 min):
1 lb golden light DME
4 oz table sugar
Boil #2 (20 min): 26 Oct 2019
Hops:
14 g Pacifica, FWH
1 oz Pacifica, 10 min whirlpool
14 g Pacifica, dry hop
Yeast: Omega Labs Tropical IPA
Addendum, 28 Oct: This is one of those Omega Labs yeasts that reportedly does better at higher temperatures, so I placed the fermenter on a warming plate after pitching the yeast. I checked on it this morning, and the fermentation is best described as "enthusiastic".
Addendum, 5 Nov: Transferred to secondary today, not so much because I had to for the beer, but because I want to use the warming plate for another beer in the next day or two. As I was finishing cleaning up after transferring the beer, I realized that it's almost time to dry hop the beer, which I hope to do tomorrow sometime, and then I'll try to bottle it on Saturday.
Addendum, 16 Nov: Dry hopped.
Addendum, 24 Nov: Bottled tonight; got 8 good bottles and 1 re-purposed soda bottle. Used just shy of 2 T sugar, rather than a full ounce (~ 2 1/2 T), as the beers have been a little over-carbonated of late.
Addendum, 9 Dec: Tried one of these beers tonight. The bottle opened with a nice escape of gas, and as expected of a sour, the beer poured with good carbonation but no real head to speak of. The beer itself was mildly sour, not overpoweringly so, with subtle hints of the hops peeking through. I'm a fan of sour IPAs, and this one did not have the overpowering tartness in previous beers; this time it was much more subtle. Tasty, easy drinking sour beer.
For this one, I'd made a run to my local homebrew supply place, and had been leafing through the bin of Omega Labs yeasts...I'm looking to make another tangerine wheat soon, and wanted to get some more yeast. I ran across the Tropical IPA yeast, and it sounded good, so I'm going to give it a go. I'm sure that it's going to be hard to pick out the yeast contributions with everything going on...sour, Pacifica hops, and the yeast...but we'll see what comes of this one.
Brew Day: 22 Oct 2019
Partial Mash:
8 oz Munich
2 oz flaked wheat
Boil #1 (20 min):
1 lb golden light DME
4 oz table sugar
Boil #2 (20 min): 26 Oct 2019
Hops:
14 g Pacifica, FWH
1 oz Pacifica, 10 min whirlpool
14 g Pacifica, dry hop
Yeast: Omega Labs Tropical IPA
Addendum, 28 Oct: This is one of those Omega Labs yeasts that reportedly does better at higher temperatures, so I placed the fermenter on a warming plate after pitching the yeast. I checked on it this morning, and the fermentation is best described as "enthusiastic".
Addendum, 5 Nov: Transferred to secondary today, not so much because I had to for the beer, but because I want to use the warming plate for another beer in the next day or two. As I was finishing cleaning up after transferring the beer, I realized that it's almost time to dry hop the beer, which I hope to do tomorrow sometime, and then I'll try to bottle it on Saturday.
Addendum, 16 Nov: Dry hopped.
Addendum, 24 Nov: Bottled tonight; got 8 good bottles and 1 re-purposed soda bottle. Used just shy of 2 T sugar, rather than a full ounce (~ 2 1/2 T), as the beers have been a little over-carbonated of late.
Addendum, 9 Dec: Tried one of these beers tonight. The bottle opened with a nice escape of gas, and as expected of a sour, the beer poured with good carbonation but no real head to speak of. The beer itself was mildly sour, not overpoweringly so, with subtle hints of the hops peeking through. I'm a fan of sour IPAs, and this one did not have the overpowering tartness in previous beers; this time it was much more subtle. Tasty, easy drinking sour beer.
Friday, September 13, 2019
Yet Another Leftover IPA
Maybe I should call this one "Semper FIPA", as like the Marines, it has contributions from all over, and ultimately comes together to make a pretty darned good IPA.
Contributions
Both of the following wort contributions are pretty close to the same, with the Ginger Belgian having the ginger addition during the boil:
Ginger Belgian
Tangerine Wheat
I also used:
Fruit-forward IPA with Galaxy and Julius hops
Fruity sour IPA (small contribution)
Brew Day: 13 Sept 2019
Boil (20 min)
Hops:
14 g U1/108 Experimental (FWH)
14 g Huell Melon + 14 g Azacca (10 min whirlpool)
Yeast: US-05
Addendum, 15 Sept: I'm thinking that something is amiss with the concoction, as it hasn't started bubbling yet, as if the yeast hasn't kicked off. I followed all of my usual processes and procedures, from cooling, to aerating, and pitching the yeast. All I can think of is that maybe I got some old yeast. Later in the week, I'll have to figure out if I want to try pitching more yeast or just ditching the beer all together.
Addendum, 19 Sept: I had to travel for work this week, and left on 15 Sept. The yeast hadn't kicked off before I left, but it clearly had done something by the time I checked this morning. There was no activity this morning, but there were clear indications of something happening while I was gone. I may rack the beer into secondary here very shortly, just to get it off of the left-over hops material in the fermenter.
Addendum, 20 Sept: Transferred the beer to secondary today, in large part to get it off of the hop debris it's been sitting on. The beer was yellow-straw in color, and very hazy. I was pretty interested to see that while there had clearly been some fermentation action, there was not a great deal of material in the blow-off bottle. It will be interesting to see how this one turns out.
Addendum, 21 Oct: Bottled tonight; got 9 good bottles, and about 1/2 of a re-purposed soda bottle.
Contributions
Both of the following wort contributions are pretty close to the same, with the Ginger Belgian having the ginger addition during the boil:
Ginger Belgian
Tangerine Wheat
I also used:
Fruit-forward IPA with Galaxy and Julius hops
Fruity sour IPA (small contribution)
Brew Day: 13 Sept 2019
Boil (20 min)
Hops:
14 g U1/108 Experimental (FWH)
14 g Huell Melon + 14 g Azacca (10 min whirlpool)
Yeast: US-05
Addendum, 15 Sept: I'm thinking that something is amiss with the concoction, as it hasn't started bubbling yet, as if the yeast hasn't kicked off. I followed all of my usual processes and procedures, from cooling, to aerating, and pitching the yeast. All I can think of is that maybe I got some old yeast. Later in the week, I'll have to figure out if I want to try pitching more yeast or just ditching the beer all together.
Addendum, 19 Sept: I had to travel for work this week, and left on 15 Sept. The yeast hadn't kicked off before I left, but it clearly had done something by the time I checked this morning. There was no activity this morning, but there were clear indications of something happening while I was gone. I may rack the beer into secondary here very shortly, just to get it off of the left-over hops material in the fermenter.
Addendum, 20 Sept: Transferred the beer to secondary today, in large part to get it off of the hop debris it's been sitting on. The beer was yellow-straw in color, and very hazy. I was pretty interested to see that while there had clearly been some fermentation action, there was not a great deal of material in the blow-off bottle. It will be interesting to see how this one turns out.
Addendum, 21 Oct: Bottled tonight; got 9 good bottles, and about 1/2 of a re-purposed soda bottle.
Tuesday, September 10, 2019
Fruity Sour IPA
Back in the early '80s, there was a "Bloom County" cartoon that included a poem that struck me, and I read it during English class as a high school senior. The poem goes like this:
"I wouldn't mind if I did find a blue whale in my soup
Nor would I mind a porcupine inside a chicken coop
Yes, life is fine when things combine
Like ham in beef chow mien
But, Lord, this time I think I mind
They put acid in my rain"
Yeah, I know...it kind of started out whimsical and then went dark there at the end, but it reminds me of combining things that one might not ordinarily mix. Also, something I learned in the Marine Corps, while on the rifle range, is "bold dope changes"...basically, if you're going to make a change, make it a big one! So, I thought I'd do a sour IPA, with a different yeast, and add the mandarin juice I had left over from the tangerine wheat.
Brew Day: 10 Sept 2019
Partial Mash:
8 oz Munich
2 oz flaked wheat
Boil (20 min) #1:
1 lb DME
4 oz table sugar
During this process, DO NOT HOP THE WORT! Once the wort is cooled, place (2) GoodBelly Straight Shots into a sanitized fermenter, and rack the cooled wort on top of them. Place any left over wort into a sanitized container and refrigerate. Place the fermenter on a warming plate.
Boil (20 min) #2 (13 Sept):
Boil wort for 20 min to kill the bugs, and add hops at this point. Once the boil is done, pitch the yeast and place the fermenter back on the warming plate.
Hops:
14 g U1/108 Experimental (FWH)
14 g Huell Melon + 14 g Azacca (10 min whirlpool)
Yeast: Omega HotHead
Once I'd cooled the wort and pitched the yeast, I placed the fermenter back on the warming plate.
Addendum, 23 Sept: Dry hopped today, using 14 g Huell Melon; racked beer onto hops and 12 oz of tangerine juice.
Addendum, 26 Sept: Bottled; 6 bottles, 3 re-purposed soda bottles.
"I wouldn't mind if I did find a blue whale in my soup
Nor would I mind a porcupine inside a chicken coop
Yes, life is fine when things combine
Like ham in beef chow mien
But, Lord, this time I think I mind
They put acid in my rain"
Yeah, I know...it kind of started out whimsical and then went dark there at the end, but it reminds me of combining things that one might not ordinarily mix. Also, something I learned in the Marine Corps, while on the rifle range, is "bold dope changes"...basically, if you're going to make a change, make it a big one! So, I thought I'd do a sour IPA, with a different yeast, and add the mandarin juice I had left over from the tangerine wheat.
Brew Day: 10 Sept 2019
Partial Mash:
8 oz Munich
2 oz flaked wheat
Boil (20 min) #1:
1 lb DME
4 oz table sugar
During this process, DO NOT HOP THE WORT! Once the wort is cooled, place (2) GoodBelly Straight Shots into a sanitized fermenter, and rack the cooled wort on top of them. Place any left over wort into a sanitized container and refrigerate. Place the fermenter on a warming plate.
Boil (20 min) #2 (13 Sept):
Boil wort for 20 min to kill the bugs, and add hops at this point. Once the boil is done, pitch the yeast and place the fermenter back on the warming plate.
Hops:
14 g U1/108 Experimental (FWH)
14 g Huell Melon + 14 g Azacca (10 min whirlpool)
Yeast: Omega HotHead
Once I'd cooled the wort and pitched the yeast, I placed the fermenter back on the warming plate.
Addendum, 23 Sept: Dry hopped today, using 14 g Huell Melon; racked beer onto hops and 12 oz of tangerine juice.
Addendum, 26 Sept: Bottled; 6 bottles, 3 re-purposed soda bottles.
Tuesday, September 3, 2019
Fruit-forward IPA
I'm a fan of fruit-forward IPAs, and recently ran across the Omega Horindahl Kveik yeast. Given the description, I thought I'd give it a shot, so I set the yeast out ahead of time to warm up to room temperature, shaking it repeatedly. I also set the warming plate up ahead of time so that it would be up to temperature for when I placed the fermenter on it.
Brew Day: 3 Sept 2019
Partial Mash:
8 oz 2-row
2 oz flaked wheat
Boil (20 min):
1 lb Golden Light DME
4 oz table sugar
Hops:
14 g Galaxy (FWH)
1 oz Julius (10 min whirlpool)
14 g Galaxy (dry hop)
Yeast: Omega Hornidal Kveik
Following the boil, I cooled the wort, pitched the yeast and placed the fermenter on a warming plate, wrapped in a towel.
Addendum, 4 Sept: Checked on the beer this morning, it appears that fermentation really took off overnight!
Addendum, 15 Sept: Placed in secondary; I'm traveling, and won't be able to do anything with the beer until later in the week. As such, I racked it to secondary, and I'll dry hop it when I return.
Addendum, 23 Sept: Dry hopped today.
Addendum, 26 Sept: Bottled; 8 bottles, 1 re-purposed soda bottle.
Addendum, 14 Oct: Opened the soda bottle tonight. Beer is a golden straw color, pours with a full head of medium bubbles that slowly dissipates. Citrus in the nose. Medium body, the beer has a big, sweet fruit-forward flavor with more than a bit of citrus. Big flavor, with little, if any, bitterness.
Brew Day: 3 Sept 2019
Partial Mash:
8 oz 2-row
2 oz flaked wheat
Boil (20 min):
1 lb Golden Light DME
4 oz table sugar
Hops:
14 g Galaxy (FWH)
1 oz Julius (10 min whirlpool)
14 g Galaxy (dry hop)
Yeast: Omega Hornidal Kveik
Following the boil, I cooled the wort, pitched the yeast and placed the fermenter on a warming plate, wrapped in a towel.
Addendum, 4 Sept: Checked on the beer this morning, it appears that fermentation really took off overnight!
Addendum, 15 Sept: Placed in secondary; I'm traveling, and won't be able to do anything with the beer until later in the week. As such, I racked it to secondary, and I'll dry hop it when I return.
Addendum, 23 Sept: Dry hopped today.
Addendum, 26 Sept: Bottled; 8 bottles, 1 re-purposed soda bottle.
Addendum, 14 Oct: Opened the soda bottle tonight. Beer is a golden straw color, pours with a full head of medium bubbles that slowly dissipates. Citrus in the nose. Medium body, the beer has a big, sweet fruit-forward flavor with more than a bit of citrus. Big flavor, with little, if any, bitterness.
Thursday, August 22, 2019
Tangerine Wheat
My wife found that she really likes the Lost City Tangerine Wheat, to the point where she'll get two cans to take home from the restaurant where we can get it. She asked if I could make it, and I thought, why not try? I looked around online and found a good bit of discussion about doing just that, and there were a lot of mixed input and opinion, and I thought, okay, I'll just dive in.
My plan is to use the Omega Voss Kveik yeast for the orange-citrus, and then I'll get about 1/2 oz of tangerine zest, soak it in vodka for 2 days, and then add that to a "dry hop" for two days before bottling.
Brew Day: 22 Aug 2019
Partial Mash:
8 oz crushed Munich
2 oz flaked wheat
Boil (20 min):
1 lb Bavarian Wheat DME
Hops: 14 g German Perle (@ 20 min)
Yeast: Voss Kveik
After pitching the yeast, I placed the fermenter on a warm (I'd plugged it in earlier in the day) warming plate, and wrapped it in a towel. I did this to keep the temperature high, and I'll let it stay there through the weekend.
Addendum, 2 Sept: Grated zest off of 4 mandarin oranges to get 1 oz of zest. Placed the zest in a sanitized container with just enough Titos vodka to cover the zest. Will let this sit for a couple of days, and will then add the vodka to the fermenter, and add the zest as a 'dry hop'.
Also, I juiced all 12 mandarin oranges, and saved off the juice (~ 12 oz) in a sanitized container. I placed the juice in the freezer, to kill any bugs. I don't have a specific beer that I'm going to add this to at the moment, but there may be a juicy IPA in my very near future!
Addendum, 5 Sept: Drained vodka run-off into a clean fermenter; added zest to a hop bag, placed that in the fermenter, as well. Racked the beer on to the zest and vodka.
Addendum, 9 Sept: Bottled tonight; got 8 good bottles and 1 re-purposed soda bottle.
Addendum, 23 Sept: Tasting night! Beer poured with a deep amber color and substantial head of medium bubbles, which dissipated in short order. My wife said that she got a full dose of tangerine in the aroma, full on in the nose, as well as good tangerine flavor in the beer. She really likes this one, so it's a keeper!
My plan is to use the Omega Voss Kveik yeast for the orange-citrus, and then I'll get about 1/2 oz of tangerine zest, soak it in vodka for 2 days, and then add that to a "dry hop" for two days before bottling.
Brew Day: 22 Aug 2019
Partial Mash:
8 oz crushed Munich
2 oz flaked wheat
Boil (20 min):
1 lb Bavarian Wheat DME
Hops: 14 g German Perle (@ 20 min)
Yeast: Voss Kveik
After pitching the yeast, I placed the fermenter on a warm (I'd plugged it in earlier in the day) warming plate, and wrapped it in a towel. I did this to keep the temperature high, and I'll let it stay there through the weekend.
Addendum, 2 Sept: Grated zest off of 4 mandarin oranges to get 1 oz of zest. Placed the zest in a sanitized container with just enough Titos vodka to cover the zest. Will let this sit for a couple of days, and will then add the vodka to the fermenter, and add the zest as a 'dry hop'.
Also, I juiced all 12 mandarin oranges, and saved off the juice (~ 12 oz) in a sanitized container. I placed the juice in the freezer, to kill any bugs. I don't have a specific beer that I'm going to add this to at the moment, but there may be a juicy IPA in my very near future!
Addendum, 5 Sept: Drained vodka run-off into a clean fermenter; added zest to a hop bag, placed that in the fermenter, as well. Racked the beer on to the zest and vodka.
Addendum, 9 Sept: Bottled tonight; got 8 good bottles and 1 re-purposed soda bottle.
Addendum, 23 Sept: Tasting night! Beer poured with a deep amber color and substantial head of medium bubbles, which dissipated in short order. My wife said that she got a full dose of tangerine in the aroma, full on in the nose, as well as good tangerine flavor in the beer. She really likes this one, so it's a keeper!
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