Sunday, August 24, 2014

Fade to Dark (Saison)

Got a little creative with some Brett Trois yeast, and put together something I'm calling a Dark Saison. I'll let you know how it tastes!


el oscuro (dark saison)

Style: Saison
Type:Calories: 178
Rating: 0.0Boil Size: 6.35 Gal
IBU's: 18.45Batch Size: 5.50 Gal
Color:   22.1 SRM  Boil Time: 60 minutes
Preboil OG: 1.052

EstimatedActual
Brew Date:-08/16/2014
OG:1.0551.056
FG:1.0101.010
ABV:5.90 %6.03 %
Efficiency:68 %68 %
Serve Date:09/20/2014/ /

 
Fermentation Steps
NameDays / TempEstimatedActual
Primary21 days @ 72.0°F08/16/201408/16/2014
Secondary14 days @ 72.0°F09/06/2014-
 
Grains & Adjuncts
AmountPercentageNameTimeGravity
8.00 lbs59.26 %Pilsner (2 Row) Bel60 mins1.036
4.00 lbs29.63 %Rahr Red Wheat60 mins1.037
1.00 lbs7.41 %Oats, Flaked60 mins1.037
8.00 ozs3.70 %Carafa III60 mins1.032
 
Hops
AmountIBU'sNameTimeAA %
1.50 ozs18.45Hallertauer Hersbrucker60 mins4.00
1.00 ozs0.00Citra0 mins13.20
1.00 ozsCitra7 days13.20
 
Yeasts
AmountNameLaboratory / ID
1.0 pkgBrettanomyces Bruxellensis TroisWhite Labs 0644
 
Additions
AmountNameTimeStage
1.00 ozCoriander Seed15 minsBoil
1.00 ozWhirlfloc Tablet15 minsBoil
3.00 eachOranges14 daysSecondary

 
Mash Profile

Light Body Infusion In75 min @ 150.0°F
 Add 16.88 qt ( 1.25 qt/lb ) water @ 162.0°F

Sparge
 Sparge 17.54 qt of 170.0°F water over 60 mins

Monday, July 7, 2014

Xmas on my mind



Being that its warm outside it seemed a good time to start to plan a brew for when its cold outside, namely the HolzBrew 2014 Xmas Ale. I decided upon a Bourbon Dubbel/Quad. I call it a Dubbel/Quad (perhaps a "Duad") because the OG (1.082) places this beer somewhere between the Dubbel and Quad categorical styles. I've never cared much about brewing to a particular style, so no worries. I've been on a big trappist kick lately and thought it would make a nice beer for winter. I saw that LaTrappe makes a bourbon barrel aged version of their quad that gets great ratings on BeerAdvocate and RateBeer, so I figure it might be worth aging this batch on bourbon soaked oak cubes.

The White Labs 500 strain that I pitched took off beautifully. The picture above shows the wort at pitching (left) and then again 12 hours later (right).

Papa Noel


Style: Belgian Dark Strong Ale



Type:
Calories: 260


Rating: 0.0
Boil Size: 7.96 Gal


IBU's: 21.77
Batch Size: 7.00 Gal


Color:   20.0 SRM  
Boil Time: 90 minutes


Preboil OG: 1.075






Estimated
Actual


Brew Date:
-
07/06/2014


OG:
1.080
1.082


FG:
1.018
1.018


ABV:
8.12 %
8.38 %


Efficiency:
72 %
74 %


Serve Date:
06/22/2015
/ /



Fermentation Steps
Name
Days / Temp
Estimated
Actual
Primary
21 days @ 70.0°F
07/06/2014
07/06/2014
Secondary
90 days @ 72.0°F
07/27/2014
-
Bottle/Keg
30 days @ 74.0°F
10/25/2014
-

Grains & Adjuncts
Amount
Percentage

Name
Time
Gravity
18.00 lbs
82.76 %

Pilsner (2 Row) Bel
60 mins
1.036
2.00 lbs
9.20 %

Candi Sugar, Dark - D90
20 mins
1.036
6.00 ozs
1.72 %

Special B Malt
60 mins
1.030
1.00 lbs
4.60 %

Turbinado
60 mins
1.044
6.00 ozs
1.72 %

Briess 2-Row Caramel 40L
60 mins
1.034

Hops
Amount
IBU's

Name
Time
AA %
2.00 ozs
15.73

Hallertauer Hersbrucker
60 mins
4.00
1.00 ozs
6.04

Hallertauer Hersbrucker
30 mins
4.00

Yeasts
Amount
Name
Laboratory / ID
1.0 pkg
Trappist Ale
White Labs 0500

Additions
Amount
Name
Time
Stage
1.00 oz
Oak Chips
15 weeks
Secondary
1.00 oz
Whirlfloc Tablet
15 mins
Boil

Mash Profile

Medium Body Infusion In
60 min @ 154.0°F
 Add 23.44 qt ( 1.25 qt/lb ) water @ 166.0°F

Sparge
 Sparge 20.16 qt of 170.0°F water over 60 mins

Other

2oz. Hungarian Medium Roast Oak Cubes
375ml Bourbon


-HolzBrew

Sunday, March 2, 2014

New Brews during 2014



Its been some time since I've updated the blog.  HolzBrew Jr. has arrived and he demands/deserves most of Sr.'s attention.   Despite this, I have done some brewing the last couple of months and I figured I share the recipes.  The first batch was a bock with substantial rye additions.  I thought this Rye-bock (named "Heart Shaped Bock") would hit the spot at the end of winter and help usher in the Spring.  The second brew is a West Coast style DIPA.  It had been some time since I made a gnarly hop filled DIPA ("Hop Sauce"), so I figured why not.  I brewed the DIPA yesterday and unfortunately over milled the grain which led to a painfully stuck mash, which took two hours of hand filtering to extract a good 7+ gallons of wort to go into the kettle.  Fortunately, I don't think there was any irreparable damage to the brew, even if there was to my brewer-ego.


Heart Shaped Bock

Style: Maibock/Helles Bock



Type: All Grain
Calories: 178


Rating: 0.0
Boil Size: 6.87 Gal


IBU's: 47.52
Batch Size: 6.00 Gal


Color:   11.3 SRM  
Boil Time: 60 minutes


Preboil OG: 1.052






Estimated
Actual


Brew Date:
-
01/05/2014


OG:
1.055
1.050


FG:
1.010
1.010


ABV:
5.90 %
5.24 %


Efficiency:
70 %
63 %


Serve Date:
03/16/2014
/ /



Fermentation Steps
Name
Days / Temp
Estimated
Actual
Primary
14 days @ 52.0°F
01/05/2014
01/05/2014
Secondary
42 days @ 35.0°F
01/19/2014
-
Bottle/Keg
14 days @ 74.0°F
03/02/2014
-

Grains & Adjuncts
Amount
Percentage

Name
Time
Gravity
3.00 lbs
21.05 %

Weyermann Rye Malt
60 mins
1.029
0.50 lbs
3.51 %

Weyermann Carawheat
60 mins
1.037
0.25 lbs
1.75 %

Weyermann Chocolate Rye
60 mins
1.032
0.25 lbs
1.75 %

Cara-Pils/Dextrine
60 mins
1.033
9.25 lbs
64.91 %

Pale Malt (2 Row) US
60 mins
1.036
1.00 lbs
7.02 %

Candi Sugar, Clear
60 mins
1.036

Hops
Amount
IBU's

Name
Time
AA %
1.00 ozs
21.30

Sterling
First Wort
7.50
1.00 ozs
16.37

Sterling
30 mins
7.50
1.00 ozs
7.72

Sterling
10 mins
7.50
1.00 ozs


Sterling
7 days
7.50

Yeasts
Amount
Name
Laboratory / ID
1.0 pkg
German Bock Lager
White Labs 0833

Additions
(none)


Mash Profile

Sacch' Rest
60 min @ 151.0°F
 Add 19.88 qt ( 1.50 qt/lb ) water @ 165.3°F

Mashout
5 min @ 168.0°F
 Heat to 168.0°F over 2 mins



Hop Sauce


Style: Imperial IPA



Type: All Grain
Calories: 235


Rating: 0.0
Boil Size: 5.88 Gal


IBU's: 220.92
Batch Size: 5.00 Gal


Color:    7.7 SRM  
Boil Time: 90 minutes


Preboil OG: 1.068






Estimated
Actual


Brew Date:
-
03/01/2014


OG:
1.073
1.076


FG:
1.012
1.012


ABV:
7.99 %
8.38 %


Efficiency:
65 %
67 %


Serve Date:
04/10/2014
/ /



Fermentation Steps
Name
Days / Temp
Estimated
Actual
Primary
14 days @ 68.0°F
03/01/2014
03/01/2014
Secondary
14 days @ 35.0°F
03/15/2014
-
Secondary
12 days @ 72.0°F
03/29/2014
-

Grains & Adjuncts
Amount
Percentage

Name
Time
Gravity
14.50 lbs
87.83 %

Pale Malt (2 Row) US
60 mins
1.036
0.63 lbs
3.82 %

Caramel/Crystal Malt - 40L
60 mins
1.034
0.63 lbs
3.82 %

Briess Carapils
60 mins
1.034
0.75 lbs
4.54 %

Corn Sugar (Dextrose)
60 mins
1.046

Hops
Amount
IBU's

Name
Time
AA %
3.50 ozs
153.64

Columbus (Tomahawk)
First Wort
14.00
0.75 ozs
28.26

Columbus (Tomahawk)
45 mins
14.00
1.00 ozs
23.66

Falconer's Flight
30 mins
10.50
1.00 ozs
0.00

Centennial
0 mins
10.00
1.00 ozs
0.00

Falconer's Flight
0 mins
10.50
1.00 ozs


Columbus (Tomahawk)
12 days
14.00
1.00 ozs


Centennial
12 days
10.00
1.00 ozs


Falconer's Flight
12 days
10.50
0.25 ozs


Falconer's Flight
5 days
10.50
0.25 ozs


Centennial
5 days
10.00
0.25 ozs


Columbus (Tomahawk)
5 days
14.00

Yeasts
Amount
Name
Laboratory / ID
1.0 pkg
American Ale
Wyeast Labs 1056

Additions
Amount
Name
Time
Stage
7.00 g
Gypsum
15 mins
Mash
1.00 oz
Whirlfloc Tablet
15 mins
Boil

Mash Profile

Light Body Infusion In
60 min @ 153.0°F
 Add 19.70 qt ( 1.25 qt/lb ) water @ 162.0°F

Mashout
10 min @ 170.0°F
 Heat to 170.0°F over 2 mins

Sparge
 Sparge 14.01 qt of 170.0°F water over 60 mins