Big Bear Fest Ale

I've brewed at least a dozen batches since my last recipe post (April).  While I've been trying to use software (BeerTools Pro and BeerSmith 2) to drive my planning and record keeping, parenting has only yielded occasional opportunities to brew, not to sit at the computer for hours beyond the brew day.  I have found myself returning to the days of scribbling my recipe ideas on sticky notes, scratching in amendments as I go, and piling the stickies at the computer for (possible) future data entry.  
Using brewing software has been time consuming.  I started playing around with BeerSmith 2 this past summer and found the learning curve about the same as with BeerTools Pro.  Instead of the software informing my brewing process, I have spent more time trying to train the software to match my measurements on brew day.  Overall, it has been a good experience that does lend to better planning but at the cost of blogging time, very un-chillindamos!

Using BeerSmith 2 for Recipe Formulation

One of the things I like using this blog for is posting my recipes.  I found that BeerSmith 2 has some built in reports for exporting and printing.  I also like that I was able to create my own custom report for specifically exporting to HTML for my blog.  At this point, the custom report is limited to specified variables but there's lots to work from.  Below is my working custom report that exported the recipe below:

BeerSmith 2 Custom Report

On to the homebrew.  This year is our 18th Annual Big Bear New Year's party and I wanted to brew something more extensive.  I have listened to a number of podcasts while brewing, working on the hop farm, and chillindamos.  On the Sunday Session, there's a great interview with Steve Dresler of Sierra Nevada who shares the recipe for Celebration Ale.  There's also a recipe podcast on the Jamil Show, Can You Brew It: Sierra Celebration.  This homebrew is inspired by these podcasts but as I always do in brewing, I wandered off to find my own celebration.

Big Bear Fest Ale

American Amber Ale

BJCP: 6B	Date: 11/19/2011
Type: All Grain	Brewer: Sean
Batch Size: 5.00 gal	Asst Brewer:
Boil Time: 90 min	Equipment: Chillindamos Brewhaus
Est Original Gravity: 1.072 SG	Measured Original Gravity: 1.060 SG
Est Final Gravity: 1.018 SG	Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 7.2 %	Actual Alcohol by Vol: 6.1 %
IBUs (Tinseth’s): 83.3 IBUs	Est Color: 13.9 SRM
Total Hop Weight: 7.90 oz	Calories: 201.6 kcal/12oz
Description: Inspired by Sierra Nevada Celebration Ale, here's my take on a special amber ale.
Ingredients Amt Name Type # %/IBU 8.70 gal SD Alvarado Water 1 - 0.50 tbsp pH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 2 - 12 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3 83.0 % 1 lbs 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 10.2 % 8.0 oz Caramunich Malt (56.0 SRM) Grain 5 3.4 % 8.0 oz Caravienne Malt (22.0 SRM) Grain 6 3.4 % 1.60 oz Chinook [13.00 %] - Boil 60.0 min Hop 7 54.2 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 - 1.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 9 7.8 IBUs 1.00 oz Columbus (Tomahawk) [14.00 %] - Boil 15.0 min Hop 10 18.1 IBUs 1.00 Items Servomyces (Boil 10.0 mins) Other 11 - 1.00 oz Cascade [5.50 %] - Boil 5.0 min Hop 12 3.1 IBUs 0.80 oz Centennial [10.00 %] - Boil 0.0 min Hop 13 0.0 IBUs 0.75 oz Cascade [5.50 %] - Boil 0.0 min Hop 14 0.0 IBUs 0.60 oz Columbus (Tomahawk) [14.00 %] - Boil 0.0 min Hop 15 0.0 IBUs 1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 16 - 1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 17 - 0.65 oz Centennial [10.00 %] - Dry Hop 5.0 Days Hop 18 0.0 IBUs 0.50 oz Cascade [5.50 %] - Dry Hop 5.0 Days Hop 19 0.0 IBUs
Mash Steps Name Description Step Temperature Step Time Mash In Add 14.79 qt of water at 168.9 F 154.0 F 60 min
Mash Type: Single Infusion, Full Body, No Mash Out	Total Grain Weight: 14 lbs 12.0 oz
Sparge Temperature: 165.0 F	Pre-boil Volume: 6.93 gal
Days in Primary: 10.00	Primary Temperature: 60.0 F
Days in Secondary: 10.00	Secondary Temperature: 58.0 F
Days in Tertiary: 7.00	Tertiary Temperature: 65.0 F
Carbonation Type: Keg	Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI	Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F	Storage Temperature: 38.0 F
Notes: Used homegrown hops, cascade was from Travis. Hops at 0 min were added to a Blichmann Hop Rocket used in the recirculation loop. I made two 5-gallon batches of this beer with an attempt to keep most variables identical. One batch was fermented with Wyeast 1056 and the other with White Labs WLP001. No starters, only original packaging (and process, smack pack) from the yeast manufacturer. Oxygen added for 60 seconds prior to pitching.
Created with BeerSmith

I borrowed a Blichmann Engineering Hop Rocket from a QUAFF buddy to give it a try and now it is on my list of must-have brewing gadgets.  I filled the rocket with homegrown hops at the end of the boil, connecting it to my recirculation pump.  I found it to be perfect for utilizing my homegrown hops.  I should also mention that MoreBeer!s metal shop has been employed!

Hop Rocket in action!

Amber Ale, May 9 2010

During our November brewing party, we made an Amber Ale using extract.  It wasn't exactly what I was looking for so here's an all grain approach.  The hydrometer sample tasted awesome so I have a good feeling this will be in the ballpark of what I was shooting for.

Amber Ale, May 9 2010

5 Gallons, All Grain, Single Infusion Mash, 90 Minute Boil

4 lbs. American 2-Row
3 lbs. Maris Otter Pale
3 lbs. Vienna
1 lb. Munich
0.75 lb. Crystal 20
0.5 lb. Victory
0.5 lb. Caravienne
Single Infusion Mash 150-152°F

1 oz. Homegrown Centennial for 60 min.
1 oz. Amarillo for 20 min.
1 Whirlfloc tab 20 min.
0.75 oz. Cascade for 5 min.
0.2 oz. Willamette for 1 min.

White Labs WLP001 California Ale Yeast (vial to starter), thanks Kara!
Ambient ferment temperatures have been at a constant 66°F thanks to hardwood floors and old plaster walls.

OG: 1.062 @ 70°F
FG: 1.010
ABV: 6.9%

Update 5/19: The krausen finally fell.  Its been totally active for over two weeks now.  Insanely long primary ferment for WLP001.

Kegged on 6/1.