Archive | July, 2011

Brew day! July 23 2011

23 Jul

Brew day has begun.

Jack looks on approvingly:

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Scott adds the grain to the mash tun:

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We are starting with a pale ale, and then moving onto an IPA. More to come…

Update 12:15 PM

The mash tun is rockin:

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Kevin is testing out his new smoker: (beer can chicken…mmm

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We also got our grain ready for the IPA. We cashed out our American two row supply… Called
For 21#!

The brew dogs are lounging in the sun:
image

More to come…

Update: 4:50

Amy Winehouse Memorial Pale Ale in the carboy:

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IPA is boiling away:

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Brewing is a hard days work…going on 7 hours!

Update: 7:30

Just got home from a long, but successful brew day. We brewed two beers and bottled one. ( and drank some)…

We brewed a pale ale we are calling the Amy Winehouse Memorial pale, and an IPA that we haven’t named yet.

IPA at flameout:

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Rusty chasing sprinkler water from the plate chiller – he did this for 15 mins straight:

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8ish gallons of IPA fermenting away:
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Good job to everyone involved… Great beer is brewed here!

Brewing Plans

22 Jul

We have plans for a few beers coming up.

Next up: an IPA and a Pale. These should be ready for drinking at the Pork ‘N Pietacular in August.

After that:

  •  A Porter. Hopefully a clone of Deschutes Black Butte Porter.
  • There are  rumblings of a Pumpkin Ale.
  • Another CDBC CDA.
  • A Winter Warmer

 

Any other thoughts? Wants? Needs?

The Rapture Pale Ales

20 Jul

Scott, Kevin and I have been back and forthing on what we think of the Rapture Pales that were brewed a couple of months ago.  While we all agree it tastes great, we also all agree there is something weird going on in the background.  Having not yet tried the NWRP, I went ahead and cracked one open last night – below is what happened:

Brew Day Report: Janet’s Brown Ale 10 gallon brew

17 Jul

In preparation for the Pork n’ Pietacular, we’ve been brewing up a storm at the CDBC. What is the name for a large collection of beer, anyway? Not a storm…maybe a murder? Like a murder of crows? Anyway, we’ve been brewing a boatload of beer.

I thought I’d take this time to walk you all through the brew day. I brewed a brown ale, from the Brewing Classic Styles book. This is a Mike McDole recipe that has won a gold medal in homebrew competitions.

The brew day actually started yesterday, when I made the starter for the beer today. Using two yeast packs and a 1750 ml starter (which is basically dry malt extract and water, brewed to 1.040 strength), I let the starter sit on the stir plate for about a day, and then pitched it immediately. Sometimes I do a starter 2 days before and cool it first (so I can pour off the weak beer and keep just the yeast cake), but I didn’t have time.

  1. 9:45 am. Started the strike water heating. Often we boil water first to preheat the mashtun; this time I decided to try heating the water hotter than I normally would and letting it sit in the tun before I add the grain.
  2. Meanwhile, I weighed out and milled 24 lbs of grain (see pic in the gallery). Had to drain it into a fermenter to have enough room.
  3. 10:45 am: Start of mash. Mash at 151 degrees. Brought HLT (hot liquor tank; the keggle) up to 185 to preheat the mashtun. Mashtun got the water down to 175, let it sit until it was at 168. The addition of grain dropped temp to 151.
  4. During the mash, I wanted to get the sparge water up to temp ASAP (there was 12 gallons or so of water for the sparge!. There is a lot of extra water at the bottom of the HLT, below where the outflow pipe is.  Max size of HLT, after filling it up to the pipe, is 14 gallons. 14 gallons exactly!
  5. 11:45, begin vorlauf and draining mashtun. HLT at 180, mash at 149. Good heat retention over 1 hour. Added FWH (first wort hops) at 11:30 because I forgot about them.
  6. Sparge temp for first sparge (filled up mashtun about 85% of the way) around 175 degrees.
  7. 12:38 begin to heat for boil, completed batch sparges. Notice it’s 3 hours just to get the beer mashed and to begin heating! This is for a 10 gallon batch, of course, but even with a smaller batch it can take a while.
  8. Final pre-boil volume: 13 gallons. Pre boil gravity: 12.5 brix, or 1.049.
  9. If we boil off 2.5 gallons per hour, we’ll have 10.5 gallons at the end of the boil and end at 1.063 or 15.5-16 brix. I was estimating a boiloff rate based on prior boils, but I didn’t really know.
  10. At a boil at 1:09. So it took 30 minutes to come to a boil. First hop addition, 2 oz Northern Brewer pellet hops. I’m using hop bags, because I found that NOT using them really clogs up the works.
  11. 1:55: Hop addition with Whirlfloc, Yeast nutrient, a little Irish moss (because of only 1 tablet). 1:55. Looking good. Boil at 11.5 gallons. Perhaps we have less boil off than we think?
  12. Finished boil on time, 2:10. Final volume at the end of the boil: 11 gallons. So we have a somewhat lower boiloff rate than I’d thought.
  13. Final OG: 14.5 brix (1.058), 1.056 by hydrometer. Not sure where those points went, but I’m guessing that if we’d boiled off another 1/2 gallon or so we’d have hit the gravity, as we hit the PBG.
  14. I then started draining the boil kettle, through the march pump, into the hopback, and into the plate chiller. In spite of the speed of the chiller (whole batch, 9 gallons in total, down to 75 degrees in 10 minutes or so), it still uses a LOT of water.
  15. Into fermenter: 5 gallons in A and 4 gallons in B. More loss to hopback than expected (gets clogged after 8 gallons or so, it seems. About a gallon of wort left in boiler too. That will need to be accounted for.
  16. Aerated and pitched at 3:40pm. Paddle aerated for a few minutes each and then pitched half the starter into each fermentor. Left in basement at 61 degrees. Brought them upstairs for the night, it’s around 68 up here.
Over the next few days, I’ll need to keep an eye on the beer to make sure that it ferments well. I’ll check the gravity around the end of the week, to see how close it’s getting to the target gravity.
Hope you enjoyed (or didn’t fall asleep during) this little walk through a brew day.
Kevin
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Janet's Brown Ale
Brewer: Central District Brewer's Collective
Asst Brewer:
Style: American Brown Ale
TYPE: All Grain
Taste: (35.0) 

Recipe Specifications
--------------------------
Batch Size: 10.00 gal
Boil Size: 13.17 gal
Estimated OG: 1.065 SG
Estimated Color: 20.7 SRM
Estimated IBU: 50.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU
18 lbs 7.4 oz Pale Malt (2 Row) US (2.0 SRM)            Grain        76.63 %
1 lbs 14.8 oz Cara-Pils/Dextrine (2.0 SRM)              Grain        7.98 %
1 lbs 8.6 oz  Wheat Malt, Bel (2.0 SRM)                 Grain        6.39 %
1 lbs         Caramel/Crystal Malt - 80L (80.0 SRM)     Grain        4.15 %
12.3 oz       Chocolate Malt (420.0 SRM)                Grain        3.19 %
6.4 oz        Caramel/Crystal Malt - 40L (40.0 SRM)     Grain        1.66 %
3.08 oz       Centennial [10.00 %]  (Dry Hop 3 days)    Hops          -
2.00 oz       Northern Brewer [8.50 %]  (60 min)        Hops         29.2 IBU
1.55 oz       Northern Brewer [8.50 %]  (60 min) (Mash HHops         4.5 IBU
1.60 oz       Northern Brewer [8.50 %]  (15 min)        Hops         11.6 IBU
1.55 oz       Cascade [5.50 %]  (10 min)                Hops         5.3 IBU
2.31 oz       Cascade [5.50 %]  (0 min)                 Hops          -            

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 24.09 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time     Name               Description                         Step Temp
60 min        Mash In            Add 30.12 qt of water at 164.3 F    151.0 F

Rapture Pale

17 Jul

Our Rapture Pale (I think this is the one with the Manny’s yest, the cap said MRP).

The color is nice, and the head is huge.

Little hop aroma, very bready. A very drinkable beer, but something seems off. A little but of an acidic taste, at least I think that is what it is. I wonder if there is a little bit of an infection. That would explain the over carbonation and off taste.

Overall, tastes like a pale. Not our best. Not our worst.

The Rapture Pale

Another Huge Head

The Irish Red… after how many months?

13 Jul
Irish Red Ale

Fresh poor of the Irish Red after being in the bottle for many months

I poured a bottle of our Irish Red tonight, I honestly can’t remember when we bottled this. And I am a little surprised it has held up so well, considering we may have dumped a half pound of brown sugar in at the end of the boil just for fun.

It’s not very carbonated, but it doesn’t really need it. Not as good as when it was only a month old, but still very drinkable and tasty. Malty and sweet, very little hop character at all. And it still tastes like an Irish Red Ale!

July 23rd – CDBC Brew & BBQ

13 Jul

Our next brew day is scheduled for Saturday July 23rd. We need to start brewing for the Pork ‘n Pie Porktacular — we’ll need brew on tap and ready to go when start kickin’ kegs! Nothing makes you more thirsty than pork AND pie.

Next Beer!

8 Jul

We’ve got polls!

 

[Update: 7.19.2011] So far Porter is winning with 33% of the vote. I think after the Pork-n-Pie-tacular brews, we should look at something similar to Black Butte from Deschutes.

Welcome to the CDBC Blog!

8 Jul

I would like to start using this space as a place where we can post pictures, announce new beers and what we have on tap. It would be supplemental to the email group and available publicly so we can share what we are doing.

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