Hoppy NZ-ish Pils

>> Sunday, June 16, 2019

Today I'm brewing a variation of my New Zealand Pilsner. The biggest change is I'm trying out some Viking Pilsner malt. I'm also trying out a new ingredient, BrewTan B (more info here). Long story short, it's supposed to help with a few things, including "improve the shelf life and enhance the flavor and colloidal stability of your beer". Dosage/usage info from Wyeast:

Dosage rate: In the mash: 8 grams per barrel of mash liquor (8 g/1.17 hL). In the boiler: 5 grams per barrel of wort (5 g/1.17 hL).
Usage: Dissolve powder in warm water; add solution to mash, boil, or both.
In the mash: Add solution to mash water prior to dough-in.
On the homebrew scale, that translates to .25g per gallon of mash liquor.

Other changes, I'm going with a bit more Carared, and I'm experimenting with some Loral cryohops in the mix. Lastly, I'm swapping the amounts of the late hop additions. Here's the recipe as I'm making it today:

6.75# Viking Pilsner Malt
0.75# Avangard German Pale
0.3125# Weyermann Cara Red
0.25# Pale Wheat Malt
3ml Hopshot (60 min)
14g Motueka (1 min)
14g Rakau (1 min)
14g Waimea (1 min)
7g Loral Cryohops (1 min)
21g Motueka (Whirlpool @170F)
21g Rakau (Whirlpool @170F)
21g Waimea (Whirlpool @170F)
7g Loral Cryohops (Whirlpool @170F)
(2) Global Yeast
Yeast Nutrient
28g Motueka (Dryhop)
28g Rakau (Dryhop)
28g Waimea (Dryhop)
14g Loral Cryohops (Dryhop)

Mash at 151F, 90 min boil, start fermentation at 46F, ramp up to 52F over 6 days, diacetyl rest when gravity ~1.016.

Water Profile
To 11 gallons of distilled water, add:
  • 4.0g Gypsum
  • 2.8g Epsom Salt
  • 4.8g Calcium Chloride
Brewing Notes
No major issues. One minor issue, I over-sparged and wasn't paying attention, and ran off about 8.25 gallons rather than my normal 6.75 gallons for a 5 gallon batch. I ended up boiling longer in order to concentrate the wort down to the appropriate volume. So, I likely have a little more caramelization and a bit more mineral content than I was planning on. Time will tell how close this version is to the previous versions.  OG into the fermenter was 1.052.

Update 6/18/2019
Gravity is down to 1.044 tonight, roughly 24 hours after pitching.


Lichtenhainer 2019

Yesterday I got started on my second a attempt at a Lichtenhainer. I brewed one last year, but it had a horrible acetaldehyde problem. I'm 99% sure this was caused by a timing/cellaring issue (it was cold crashed twice).

For this attempt, I changed the malts slightly, and will be using US-05 yeast.

Full grain bill was cold-smoked over Pecan
4.25 # Avangard German Pale Malt
4.25 # Spelt Malt
14g Aged hops (60 mins)
GoodBelly SuperShot for kettle-souring
US-05 yeast after kettle-souring
Yeast nutrient

Mash at 150F, transfer to boil kettle and raise temps to 175F for 15 minutes to pasteurize. Chill to 100F and acidify wort to 4.5 before pitching GoodBelly. Sour to a target pH of 3.4-ish. After target pH is reached, proceed with boil, 90 minutes. Ferment at 63F.

Brewing Notes

  • Day 1 (6/15/2019) - No major issues.
  • Day 2 (6/18/2019) - No major issues. Gravity into the fermenter is 1.039, so this will be a nice sessionable beer.


Tequila-barrel Tripel

>> Sunday, May 19, 2019

Today I'm brewing for a club project I'm organizing. I got my hands on a 59 gallon 1 year Añejo tequila barrel from Madrileña Distillery. This barrel originated as a whiskey barrel, then was used for aging tequila right before we got our hands on it.

Based on characteristics we thought would work well with the tequila, we narrowed the options down to Belgian Blonde, Saison, or Tripel. Votes were taken and the Tripel narrowly edged out the Belgian Blonde.

We wanted to do something ABV-wise, at the lower end of the style, so we're brewing the following recipe which is based on this one from Craft Beer & Brewing. We're also fermenting on the cooler side to keep the "Belgian" character in check. Long story short, we want some fruity character to compliment the tequila character, but we're trying to avoid a phenolic bomb.

10 gallon Recipe

24.0# Viking Pilsner malt

1.0# Briess Victory malt
1.0# Briess Aromatic malt
2.0# Demera cane sugar (boil)
46g Nugget (60 minutes)
6g Ground coriander (60 minutes)
52g Crystal (5 minutes)
Imperial Gnome Yeast
Wyeast Nutrient
Carbon-filtered West Jordan, UT water

Mash at 152F, 90 minute boil, ferment at 65F

Brewing Notes
No major issues. I was trying to tidy up my messy garage because my buddy Jeff was coming over to brew his 5 gallons as well. I looked away a couple times and had two minor boil overs. I also forgot to add the sugar until after I'd just started chilling. So, the sugar was added to the whirlpool at 185F. Apparently my whirlpool was a little too good because it left a little pile of crystalized sugar at the bottom of my kettle. We ended up leaving it there for my buddy Jeff's batch.

P.S. Forgot to mention, I bought a new stainless counterflow chiller, and this was the first time using it. It's the Kegco branded one and I've fitted it with camlocks via short sections of silicone tubing in order to connect the male barbed camlocks. It's slightly less efficient compared to my plate chiller, but it still chills fairly quickly when used in conjunction with my whirlpool setup. The best thing about it is I don't have to worry about using a hop spider and inline filter (AKA, no more worries of plugging up the plate chiller with hop debris).
Update 6/15/2019
We filled the barrel today.