Stay Classy IPA, February 27, 2011

I'm getting a bit excited for this year's AHA Conference here in San Diego.  The conference is hosted by a different city each year and usually it's too far to travel.  This will be my first National Homebrewers' Conference and I'm looking forward to all the fun other members in my homebrew club, QUAFF, talk about each year (yes, some go every year!).

Want to go!?  Better register soon, the conference is selling out fast!

One of the famed events during the conference is club night.  I know I can count on QUAFF to fully represent with a great showcase of homebrews and energy.  I haven't heard an announcement yet but I know that QUAFF will soon be asking us to contribute kegs for club night.  While hoppy is something I've always enjoyed, I haven't brewed hoppy in quite some time (probably since IPA pours out of drinking fountains around here!).  Here's to my renewed adventures in homebrews drenched in IBUs and contributing to the masses of hop heads at NHC.  Not sure if this beer will be around by then but you can count on this brew to be good learning ground.

Vessel Calibration in BeerTools Pro
One of the key draws to using brewing software is the ability to calculate strike and target temperatures during the mash.  It would enable you to better hit your temps when variables such as volume, time, and temperature change.  In BeerTools Pro, it allows you to run basic experiments to establish heating parameters for your brewing equipment.  Basically, calibration involves pouring a selected volume of heated water in each your mash tun, hot liquor tank, and kettle to measure the amount of heat loss over a specific amount of time.  The software also allows you to test your heating element to measure how fast you can heat a selected volume (useful for estimating heating times). 

Kettle calibration in BeerTools Pro to determine heat properties.

Before the software, it has been a bit of art and skill to hit desired mash temperatures.  A homebrewer gets to know his/her equipment with experience and eventually, it gets easier to hit your target temps. The problem was that I can sometimes be a couple of degrees off.  Seems to not be a very big deal but enzyme activity can be very temperature specific.  If you ever want to recreate the conditions that made that great beer, it's imperative to know how to hit your desired temperatures every time.
I would be very happy if I can trust the software to guided me to my mash temperatures every time.  After today's batch, it is apparent that I have a bit of tweaking to do.  I'm not sure if I should go through the calibration process again (for the mash tun only) or simply tweak the time point temperatures to match the observed temperatures during a brew day.  Oh, I should also verify/calibrate my thermometer before doing so (or would it an unknown thermometer provide acceptable relative values?) and for future brews.

Today's Mash Schedule with calculated strike temperatures in the Temp column.

Looking above, I heated my 3.44 (or close to that) gallons to 171.5°F for mash-in.  After 3 minutes of stirring and stabilizing, the mash was moderately consistent at 153°F.  Close enough for me and I was pretty excited.  At the end of the saccharification rest, BeerTools shows that I should have lost enough heat to have a final temp of 147.4°F.  My actual ending temperature was 152°F (only a loss of 1°).  Perhaps if I simply adjust my Mash Tun Calibration parameters for "Temp. After 5 Minutes" to lose 1° less and "Temp. After 65 Minutes" to show a total loss of also just 1°, I might be able to make this work. 
On to the beer,  check out that ingredient list!  Insane.  I used to try and simplify as much as possible (less is more) and now my homebrews are practically including the kitchen sink.  The ingredient list doesn't even include the adjusted water profile and salts.  As for the IBUs, doesn't the calculated 112.3 seem to be just too far out there for this hop schedule!?  I'll save that issue for another time, I need to chillindamos!

Stay Classy IPA

14-B American IPA
Author: Chillindamos
Date: 2/27/11

Size: 5.0 gal
Efficiency: 74.78%
Attenuation: 75.0%
Calories: 217.06 kcal per 12.0 fl oz

Original Gravity: 1.065 (1.056 - 1.075)
|===============#================|

Terminal Gravity: 1.016 (1.010 - 1.018)
|====================#===========|

Color: 6.85 (6.0 - 15.0)
|=========#======================|

Alcohol: 6.41% (5.5% - 7.5%)
|===============#================|

Bitterness: 112.3 (40.0 - 70.0)
|================================|

Ingredients:

9.0 lb 2-Row Brewers Malt
1.0 lb German Vienna
0.5 lb Belgian Munich
0.5 lb Crystal Malt 20°L
3.0 tsp 5.2 pH Stabilizer - added during mash
1.0 lb Dried Rice Extract
1.0 oz Homegrown Chinook (11.0%) - added first wort, boiled 90.0 min
1.0 oz Magnum (10.6%) - added during boil, boiled 60.0 min
1 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 15.0 min
1.0 oz Homegrown Chinook (11.0%) - added during boil, boiled 10.0 min
1.0 oz Homegrown Centennial (10.0%) - added during boil, boiled 10.0 min
1.0 tsp Servomyces - added during boil, boiled 10.0 min
0.1 tsp Anti-Foam - added during boil, boiled 1.0 min
0.5 oz Simcoe (12.3%) - added during boil, boiled 0.0 min
0.5 oz Citra (14.0%) - added during boil, boiled 0.0 min
0.5 oz Amarillo (8.5%) - added during boil, boiled 0.0 min
1.0 ea White Labs WLP001 California Ale (update later)
0.5 oz Simcoe (12.3%) - added dry to secondary fermenter
1.0 oz Citra (14.0%) - added dry to secondary fermenter
0.5 oz Amarillo (8.5%) - added dry to secondary fermenter

Schedule:

Ambient Air: 60.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:14:26 Mash-In - Liquor: 3.44 gal; Strike: 171.48 °F; Target: 152.0 °F
01:14:26 Saccharification Rest - Rest: 60.0 min; Final: 147.4 °F
01:24:26 Vorlauf, bitches! - Rest: 10.0 min; Final: 146.7 °F
02:24:26 Fly Sparge - Sparge Volume: 5.1 gal; Sparge Temperature: 168.0 °F; Runoff: 5.74 gal

Notes

70% dilution rate. 4 grams Gypsum, 1 gram Epsom Salt, and 1 gram of Baking Soda added to the mash. Chinook and Centennial hops are grown at our hop farm (IBUs estimated). Mash dilution ratio: 1.04 Tap, 2.41 Water Lady (3.44 gallons total). HLT dilution ratio: 1.51 tap, 3.59 Water Lady (5.1 gallons total). Oxygen added for 60 seconds. OG 1.065 @ 66°F. 1 vial to 800ml yeast starter (used dark malt extract which should have a small impact on resulting SRM). Recently finished calibrating all vessels and mostly was able to use BeerTools software to predict target temperatures. Mash-in was over my 1°F which is close enough that I simply continued to stir the mash for a few more minutes. The calculated final temperature for the saccharification rest was the most off, about 5°F lower.

Results generated by BeerTools Pro 1.5.12


Turned out to be an awesome IPA. Kara tested for IBUs: 84.5. This value is actually higher than what I expected and certainly more than what is perceived. If I were to guess, I would say that it's around 65 IBUs.  The next IPA brewed has some minor changes and more hops.  Will be nice to also have that tested to see if the value is a tad higher than 84.5 IBUs.

Back in Black Schwarzbier, February 21, 2011

In November I brewed a Schwarzbier that I really liked.  It was on tap at our annual New Year's Big Bear Bash.  As a dark colored beer, some of our drinking crowd steered clear while others wanted to  compare it to a stout or porter.  I feel this style is a hidden gem.  Possibly with educating drinkers and the right breweries making it, Schwarzbier could easily become another great addition to a craft beer pub's tap lineup.
After some more research and thinking about the last batch, I wanted to give this style another try.  I ordered Sinamar from William's Brewing as a suggested means to darken the beer without adding too much roasted character to the beer.  The goal was to darken just enough to get in the truly dark range while adding very little roasted flavor.

Sinamar Beer Coloring. Each ounce adds 5 SRM.

My mash was calculated to be 14 SRM and 2 ounces of Sinamar picked up another 10 SRM to fall right in the BJCP Category 4C color range for Schwarzbier.  Sinamar is derived from a process using Carafa yielding a lower bitter flavor than you'd otherwise expect from mashing with roasted grains (Black Patent, Roasted Barley, Chocolate, etc).  I finally spotted it at my local homebrew store yesterday so I'd imagine that Sinamar is becoming readily available.

Sinamar pours thick!  Consistency of a thick syrup.  Tastes lightly roasted.

Outside of using Sinamar, I will be slightly breaking the category boundaries of hop bitterness, flavor, and aroma.  I'm thinking that a month of lagering will likely bring the hop profile down to an acceptable level.  This is also the first time using Charlie Papazian's yeast strain, Cry Havoc.  This is a very versatile yeast strain (ales and lagers) and Charlie has used this for a breadth of styles. As always, I will update this post with finishing details at a later time.  Cheers!

Back in Black Schwarzbier

4-C Schwarzbier (Black Beer)
Author: Chillindamos
Date: 2/21/11

Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 167.46 kcal per 12.0 fl oz

Original Gravity: 1.050 (1.046 - 1.052)
|===================#============|

Terminal Gravity: 1.013 (1.010 - 1.016)
|==============#=================|

Color: 24.25 (17.0 - 30.0)
|====================#===========|

Alcohol: 4.95% (4.4% - 5.4%)
|================#===============|

Bitterness: 34.8 (22.0 - 32.0)
|============================#===|

Ingredients:

5.0 lb Belgian Munich
3.0 lb Pilsner Malt
1.5 lb Vienna Malt
2 oz German Carafa II
3.0 tsp 5.2 pH Stabilizer - added during mash
2 oz Sinamar - added during boil, boiled 60.0 min
0.25 oz Magnum (14.5%) - added during boil, boiled 60.0 min
0.5 oz Czech Saaz (5.0%) - added during boil, boiled 60.0 min
1.0 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 15.0 min
1.0 oz Czech Saaz (5.0%) - added during boil, boiled 10.0 min
1.0 oz Spalt Spalter (4.8%) - added during boil, boiled 3.0 min
1.0 oz Czech Saaz (5.0%) - added during boil, boiled 3.0 min
2.0 ea White Labs WLP862 Cry Havoc

Schedule:

Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:08:24 Mash-In - Liquor: 2.17 gal; Strike: 140.41 °F; Target: 124.0 °F
00:13:24 Protein Rest - Rest: 5.0 min; Final: 123.7 °F
00:15:24 Second Infusion - Water: 1.2 gal; Temperature: 211.8 °F; Target: 150 °F
01:15:24 Saccharification Rest - Rest: 60.0 min; Final: 146.0 °F
01:25:24 Vorlauf, bitches! - Rest: 10.0 min; Final: 145.3 °F
02:25:24 Fly Sparge - Sparge Volume: 5.1 gal; Sparge Temperature: 170.0 °F; Runoff: 5.66 gal

Notes

Sinamar adds 10 SRM (5 SRM per ounce in a 5 gallon batch). 70% dilution rate of San Diego Alvarado Water. 1 gram of Calcium Carbonate and 2 grams of Gypsum added to the mash. OG 1.052 65°F. Oxygen added for 1 minute via aeration stone. Lager cave temperature at 55°F.

Results generated by BeerTools Pro 1.5.12

Using Sinamar with BeerTools Pro

I needed to modify the SRM from the BeerTools Pro exporter above.  The Sinamar was a custom ingredient entered into the database under special ingredients.  There's no details to input other than the name, origin, description, and cost.  I also changed the jpg displayed to the correct SRM image.  Not a big deal but another item on my list to suggest as a feature, coloring ingredients.

Belgian Lager, February 6, 2011

White Labs has a new platinum yeast strain available right now (January-February) that I want to try out: White Labs WLP815 Belgian Lager Yeast.  I thought I'd try busting the BJCP guidelines for a generously hopped lager using this strain.  Hoppy lagers are rare and it this brew should be a great testament to using water adjustments to match the lighter malts while accentuating the bitterness.  Here's White Lab's description of WLP815:

WLP815 Belgian Lager Yeast
Clean, crisp European lager yeast with low sulfur  production. The strain originates from a very old brewery in West Belgium. Great for European style pilsners, dark lagers, Vienna lager, and American style lagers.
Attenuation: 72-78%
Flocculation: Medium
Optimum Fermentation Temperature: 50-55°F (10-12°C)
Alcohol Tolerance: 5-10%

Water Chemistry Planning:
With water chemistry for this batch, playing with the numbers landed me with blending 20/80% of my tap water with purified drinking water from The Water Lady.  I also added to the mash 2 grams of gypsum to give a gentle boost to the calcium and sulfate concentrations.  (Note to self - 1 teaspoon of Gypsum is 4 grams.) 

Adjusted mash chemistry after blending water sources and gypsum.

Above and below are snapshots of my Step 7 from Palmer's water calculator (Version 2).  Maybe someone out there can help me understand this, why do I often see negative values for residual alkalinity? Even with this mystery, looks like I'm in the ballpark.    According to Jamil and John in Brew Strong's Waterganza podcast series on The Brewing Network, getting in the the desired range is good enough.  The calculator shows that my target residual alkalinity range for an 8 SRM beer should be in the range from -25 to 34.  Again, what do negative values mean!?

Why do I keep seeing negative values for residual alkalinity?

Creating a Mashing Schedule Using BeerTools Pro:
Along with my new experiences with water adjustments, I'm also trying to tailor BeerTools Pro to my brewing process.   My latest challenge using this brewing software is with calculating mash volumes and resulting temperatures.  With this beer, I wanted to do a multi-step infusion involving a short protein rest.  My experience with my equipment led me to my target temperatures for the protein and saccharification rests but I really want the software to do work for me!

Mashing Schedule snapshot from BeerTools Pro.

For my next batch, I need to pay attention more to volumes since I'm certain that I collect more than 5.51 gallons in my kettle after the sparge.  To get the above values, I had to do lots of tweaking with numbers.  Maybe since I was working backwards (actual values of water infusions and temperatures) rather than forward planning?  I'll document temps and volumes a bit more closely next time and see if can better calibrate the software to my process.

Quick Protein Rest:
With lagers, especially when using pilsner malt, I have been doing a quick protein rest (between 122-124°F) at the start of my mash.  Previously, I was doing the rest for about 20 minutes but a discussion with an esteemed QUAFF colleague, Harold Gulbransen, convinced me to to  shorten the rest as much as possible.  Here's my refined protein rest procedure that gets me in and out of a protein rest within about 7 minutes:
Using 0.9 quarts per pound of grain, raise water to 135°F and pour into mash tun.  Add any salts and grain.  Stir to break up and clumps and distribute temperature.  Simultaneously heat additional water to boil at a rate of 0.5 quarts per pound of grain.  After about 2 minutes of stirring, I check the mash temperature (usually hits 122°F).  In less than 5 minutes, my second infusion water is at a boil.  When boiling, I add this infusion to the mash tun and stir for about 2-3 minutes to distribute the heat evenly.  After stirring, check temperature (usually 148-152°F). 

Hey BeerTools Pro, as for the HTML export below, I find myself editing the code to clean up the "look" quite a bit.  I would really like the ability to create an export template to customize the elements and appearance.  Could you please consider this feature for future updates!?

Will update actual Final Gravity and finishing details later!

Belgian Lager

BJCP Category 23-A Specialty Beer
Author: Chillindamos
Date: 2/6/11

Size: 5.0 gal
Efficiency: 70.04%
Attenuation: 77.8%
Calories: 178.9 kcal per 12.0 fl oz

Original Gravity: 1.054 (1.026 - 1.120)
|============#===================|

Terminal Gravity: 1.012 (0.995 - 1.035)
|==============#=================|

Color: 7.9 (1.0 - 50.0)
|==========#=====================|

Alcohol: 5.51% (2.5% - 14.5%)
|============#===================|

Bitterness: 82.0 (0.0 - 100.0)
|=====================#==========|

Ingredients:

7.0 lb Belgian Pils
3.0 lb Belgian Munich
1.0 lb Vienna Malt
1.0 tsp 5.2 pH Stabilizer - added during mash
1.0 tsp Anti-foam - added during boil, boiled 90.0 min
1.0 oz Magnum (14.5%) - added during boil, boiled 60.0 min
1.5 oz Czech Saaz (5.0%) - added during boil, boiled 15.0 min
1.5 oz Spalt (4.8%) - added during boil, boiled 15.0 min
1.0 oz Czech Saaz (5.0%) - added during boil, boiled 1.0 min
1.0 oz Spalt (4.8%) - added during boil, boiled 1.0 min
1.0 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 20.0 min
2.0 ea White Labs WLP815 Belgian Lager Yeast

Schedule:

Ambient Air: 70.0 °F
Source Water: 60.0 °F

00:07:57 Mash-In - Liquor: 2.47 gal; Strike: 138.5 °F; Target: 123 °F
00:12:57 Protein Rest - Rest: 5.0 min; Final: 122.7 °F
00:14:57 Second Infusion - Water: 1.35 gal; Temperature: 212.0 °F; Target: 149.2 °F
01:12:57 Saccharification Rest - Rest: 58.0 min; Final: 145.8 °F
01:15:57 Mash-Out Infusion - Water: 1.28 gal; Temperature: 170 °F; Target: 151.1 °F
01:25:57 Vorlauf, bitches! - Rest: 10.0 min; Final: 150.6 °F
02:55:57 Fly Sparge - Sparge Volume: 5.1 gal; Sparge Temperature: 170.0 °F; Runoff: 5.82 gal

Notes

OG 1.054 @ 68°F. Uses 77% premium drinking water from The Water Lady and 33% filtered San Diego Alvarado water. 2 grams of Gypsum added to the mash. Primary ferment in the lager cave at 52°F fin a 6 gallon better bottle for 2 weeks. Rack to secondary for 4 weeks at primary temps before stepping down 2°F per day to lagering temps at 38°F. Update 2/20, racked over to a secondary but didn't have my hydrometer at the lager cave to take a gravity reading. Will ramp up to 60's next week.

Results generated by BeerTools Pro 1.5.12

Burton Ale, January 30, 2011

In this past issue of Zymurgy, Martyn Cornell and Antony Hayes outlined the ultimate English comfort beer, Burton Ale.  With Kara of White Labs also wanting to try out White Labs WLP023 Burton Ale Yeast, we decided to give this style a try.  I don't recall ever having a Burton Ale nor do I believe it's available in our very rich beer community of San Diego.  I suppose in the earlier days of homebrewing of Dave Line and Charlie Papazian, you would simply need to make a style just to be able to try it.

Burton Ale: A British Comfort Beer - Article from Zymurgy Vol. 34 No. 1

I would like to do more long term projects like this one.  In the article, Cornell and Hayes explain that aging is an important component to Burton Ales and suggest a year to 18 months.  I will do just that.  My only limitation is that our house tends to warm up quite a bit towards the end of summer.  At this time, I will transfer the beer to a Cornelius keg and continue aging in my kegerator or the lager cave.

As for using water adjustments as per my Brew Year's Resolution, I tried to follow the suggested recipe guidelines for this beer.  Total Alkalinity (as Calcium Carbonate) between 100-120ppm and free calcium between 180-220ppm.  Using the Palmer's water calculator, I determined that my San Diego water would be a good starting point.  I played with salt adjustments and decided to add Gypsum and Epsom Salts to the mash water.  Calculated based on annual average analysis of my tap water, the additions will give an adjusted calcium of 183ppm and a residual alkalinity as calcium carbonate at 124ppm.  Sulfates are in the red (565ppm) from these additions though it seems acceptable to the Burton on Trent water profile that this beer is based on.

Could have used some anti-foam or a blow-out tube for this Burton Ale.

I will follow up with details here as the year progresses though as with any long-term project, it's best to just forget about it!  I have two other long-term beers in progress: American Barley Wine and an Oud Bruin.  Forget about those too!

Burton Ale

BJCP Category 19-A Old Ale

Author: Chillindamos
Date: 1/30/11

Size: 5.0 gal
Efficiency: 69.7%
Attenuation: 78.7%
Calories: 266.52 kcal per 12.0 fl oz

Original Gravity: 1.080 (1.060 - 1.090)
|==================#=============|

Terminal Gravity: 1.017 (1.015 - 1.022)
|============#===================|

Color: 17.82 (10.0 - 22.0)
|==================#=============|

Alcohol: 8.32% (6.0% - 9.0%)
|====================#===========|

Bitterness: 112.3 (30.0 - 60.0)
|================================|

Ingredients:

13.0 lb Maris Otter Pale
1.0 lb Belgian Munich
4.0 oz American Chocolate Malt
1.0 tsp 5.2 pH Stabilizer - added during mash
1.0 lb Light Brown Sugar
6.0 oz East Kent Goldings (5.0%) - added during boil, boiled 60.0 min
2.0 oz East Kent Goldings (5.0%) - added dry to secondary fermenter
1.0 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 15.0 min
2.0 ea White Labs WLP023 Burton Ale

Schedule:

Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:14:54 Mash-In - Liquor: 3.56 gal; Strike: 172.25 °F; Target: 152.0 °F
01:14:54 Saccharification Rest - Rest: 60 min; Final: 148.2 °F
01:24:54 Vorlauf, bitches! - Rest: 10.0 min; Final: 147.6 °F
02:34:54 Fly Sparge - Sparge Volume: 5.1 gal; Sparge Temperature: 170.0 °F; Runoff: 7.02 gal

Notes

Added 7 grams of Gypsum and 3 grams of Epsom Salts to the mash tun using 100% San Diego Alvarado filtered water. OG: 1.080 @ 68°F Used two vials of WLP023 to make a 900ml starter the night before. Stir plate used. Oxygenated wort for 60 seconds. Primary ferment in 6 gallon Better Bottle at ambient household temperatures (60-63°F). Blow out for nearly two days! Will age in secondary for at least 5 months before kegging. Cold age in the keg for another 6 months or so. Dry hop with 2oz. East Kent Goldings two week prior to full carbonating pressure for serving. Update 2/23: Racked the Burton Ale over to secondary. Current gravity is 1.017 @ 58°F. It will age here until my cellaring location in the house warms up too much.

Results generated by BeerTools Pro 1.5.12

BeerTools Pro Needed Features

Hey, BeerTools Pro!  I'd like to customize a template for exporting to HTML.  Could you do this please!?  In this template, I'd like to have the option to turn on/off components and stylize the way I want it to display.  I would like to be able to add water chemistry and fermentation details (including aeration/oxygen) to the export.  Other stuff - adjusted gravity based on an input temperature, water and salts as ingredients, fermentation details (vessels, temps, racking, time), adding dry hopping along with its' time and method, yeast pitching rate calculator for starters etc. based on OG and yeast type as on Jamil's website (Jamil's Yeast Pitching Rate Calculator).

References:
Cornell, Martyn, and Antony Hayes. "Burton Ale: A British Comfort Beer." Zymurgy 34.1 (2011): 22-25. Print.