Homebrew Time Lapse, Hoptastic IPA

Just over a year went by since my last entry, crazy!  The kid has grown and another is on the way.  Life moves fast now.  With limited time, I found that Twitter was the best medium to share my latest brewing adventures.  Posting the below time lapse video of my last brew day really brought me back here.  This brew was the 16th batch on the new system which has now yielded 195 gallons.  On my old 5 gallon system, the same volume would have taken 39 batches.  Since I started brewing with the B3 2050, I have been really enjoying splitting a batch in increments of 5 gallons to test out different yeast strains.  In the future, I want to also experiment with varying fermentation temperature schedules.

The video below was taken using a time lapse camera over the course of a casual homebrew day.  The camera took one shot every 2 seconds and compiled the images at a rate of 30 frames per second.  I edited out some of the longer waits (all grain, all day) to show more of the busy-body action of the day.  For a better resolution video, you can go here Chillindamos Homebrew Time Lapse.

Hoptastic IPA

Imperial IPA

BJCP: 14C	Date: 02/10/2013
Type: All Grain	Brewer: Sean
Batch Size: 15.50 gal	Asst Brewer:
Boil Time: 90 min	Equipment: 15G B3 2050
Est Original Gravity: 1.073 SG	Measured Original Gravity: 1.072 SG
Est Final Gravity: 1.012 SG	Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 8.2 %	Actual Alcohol by Vol: 7.9 %
IBUs (Tinseth’s): 110.7 IBUs	Est Color: 9.6 SRM
Total Hop Weight: 21.50 oz	Calories: 243.1 kcal/12oz
Description:
Ingredients Amt Name Type # %/IBU 38.20 gal SD Alvarado Water 1 - 6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 - 35 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 3 81.4 % 3 lbs 8.0 oz Munich (Dingemans) (5.5 SRM) Grain 4 8.1 % 2 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5 4.7 % 2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6 4.7 % 8.0 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 7 1.2 % 1.50 oz Homegrown Chinook [13.00 %] - First Wort 90.0 min Hop 8 27.9 IBUs 2.00 oz Homegrown Chinook [13.00 %] - Boil 60.0 min Hop 9 33.8 IBUs 1.00 oz Homegrown Columbus [14.00 %] - Boil 60.0 min Hop 10 18.2 IBUs 6.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 11 - 2.00 oz Homegrown Columbus [14.00 %] - Boil 20.0 min Hop 12 12.2 IBUs 1.00 oz Homegrown Cascade [5.50 %] - Boil 20.0 min Hop 13 2.4 IBUs 1.00 oz Simcoe [13.00 %] - Boil 20.0 min Hop 14 5.7 IBUs 1.00 oz Homegrown Cascade [5.50 %] - Boil 5.0 min Hop 15 1.2 IBUs 1.00 oz Simcoe [13.00 %] - Boil 5.0 min Hop 16 2.8 IBUs 1.00 oz Homegrown Cascade 20 min Whirlpool [5.50 %] - Boil 1.0 min Hop 17 1.3 IBUs 1.00 oz Homegrown Centennial 20 min Whirlpool [10.00 %] - Boil 1.0 min Hop 18 2.2 IBUs 1.00 oz Homegrown Columbus 20 min Whirlpool [14.00 %] - Boil 1.0 min Hop 19 3.0 IBUs 1.40 oz Simcoe Rocket 175°F [13.00 %] - Aroma Steep 0.0 min Hop 20 0.0 IBUs 0.45 oz Homegrown Centennial Rocket 175°F [10.00 %] - Aroma Steep 0.0 min Hop 21 0.0 IBUs 0.15 oz Homegrown Cascade Rocket 175°F [5.50 %] - Aroma Steep 0.0 min Hop 22 0.0 IBUs 1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 23 - 1.0 pkg Dry English Ale (White Labs #WLP007) [35.49 ml] Yeast 24 - 1.0 pkg Pacific Ale (White Labs #WLP041) [35.49 ml] Yeast 25 - 3.00 oz Homegrown Cascade [5.50 %] - Dry Hop 10.0 Days Hop 26 0.0 IBUs 3.00 oz Homegrown Centennial [10.00 %] - Dry Hop 10.0 Days Hop 27 0.0 IBUs
Mash Steps Name Description Step Temperature Step Time Infusion Add 52.47 qt of water at 161.3 F 148.0 F 70 min Mash Step Heat to 168.0 F over 50 min 168.0 F 5 min
Mash Type: SMART 148 and Mash Out	Total Grain Weight: 43 lbs
Sparge Temperature: 168.0 F	Pre-boil Volume: 18.95 gal
Days in Primary: 7.00	Primary Temperature: 68.0 F
Days in Secondary: 10.00	Secondary Temperature: 66.0 F
Days in Tertiary: 7.00	Tertiary Temperature: 65.0 F
Carbonation Type: Keg	Volumes of CO2: 2.4
Pressure/Weight: 13.72 PSI	Carbonation Used: Keg with 13.72 PSI
Keg/Bottling Temperature: 45.0 F	Storage Temperature: 42.0 F
Notes: B3 2050 Batch #16 Divded wort into 3 five gallon carboys pitched with 1 vial each of the 3 yeast strains. No starters. One minute of oxygen via diffusion stone in each carboy. Also, 1 vial of WLN4000 Clarity-Ferm in each carboy (first time use).
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B3 2050 BrewSculpture is Here!

The new system has arrived and homebrewing has elevated to a new level.  The MoreBeer 2050 BrewSculpture was ready ahead of time and it was difficult to wait through the holidays for the opportunity to fire it up.

The first of many homebrews, B3 2050 BrewSculpture.

As with any upgrade or new location, I anticipated a rough start.  I wasn't even sure if the BrewSculpture would fit through the doorway since specs slightly exceeded the width of our garage door.  I decided that I would test and scrub everything on one day before committing to a brew day.  Luckily, it fit through the door and was moderately manageable to move the stand to my existing brewing location.  With the kettles and everything loaded, the weight is insane.  Just the stand, moving around is quite easy.
After a thorough scrub and testing of all systems (pumps, float switches, temp gauges, gas lines, digital burner, probes), it was a GO for Inaugural Pale Ale.  Here's the homebrew recipe:

Inaugural Pale Ale

American Pale Ale

BJCP: 10A	Date: 01/14/2012
Type: All Grain	Brewer: Sean
Batch Size: 10.00 gal	Asst Brewer:
Boil Time: 90 min	Equipment: B3 2050
Est Original Gravity: 1.057 SG	Measured Original Gravity: 1.057 SG
Est Final Gravity: 1.012 SG	Measured Final Gravity: 1.007 SG
Estimated Alcohol by Vol: 6.0 %	Actual Alcohol by Vol: 6.6 %
IBUs (Tinseth’s): 42.9 IBUs	Est Color: 5.9 SRM
Total Hop Weight: 8.00 oz	Calories: 187.8 kcal/12oz
Description:
Ingredients Amt Name Type # %/IBU 17.30 gal SD/RO 70/30 Water 1 - 1.00 tbsp pH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 2 - 17 lbs Rahr 2 Row Malt (2.0 SRM) Grain 3 81.0 % 2 lbs Munich Malt (9.0 SRM) Grain 4 9.5 % 1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5 4.8 % 1 lbs White Wheat Malt (2.4 SRM) Grain 6 4.8 % 1.00 oz Nugget [13.00 %] - Boil 60.0 min Hop 7 22.1 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 - 0.50 tsp Irish Moss (Boil 10.0 mins) Fining 9 - 2.00 oz Centennial [10.00 %] - Boil 10.0 min Hop 10 12.3 IBUs 1.00 oz Cascade [6.60 %] - Boil 10.0 min Hop 11 4.1 IBUs 1.00 Items Servomyces (Boil 10.0 mins) Other 12 - 2.00 oz Cascade [6.60 %] - Boil 5.0 min Hop 13 4.5 IBUs 2.00 oz Cascade [6.60 %] - Boil 0.0 min Hop 14 0.0 IBUs 2.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 15 -
Mash Steps Name Description Step Temperature Step Time Mash In Add 27.30 qt of water at 165.3 F 152.0 F 60 min Mash Out Heat to 162.0 F over 10 min 162.0 F 0 min
Mash Type: Single Infusion, Light Body, No Mash Out	Total Grain Weight: 21 lbs
Sparge Temperature: 168.0 F	Pre-boil Volume: 11.15 gal
Days in Primary: 4.00	Primary Temperature: 66.0 F
Days in Secondary: 10.00	Secondary Temperature: 60.0 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: 45.0 F
Notes: Pale Ale, such an under appreciated style these days. Especially in San Diego, where I like to tell people that IPA flows out of drinking fountains, pale ale just sounds ordinary. As one of my favorite beers styles, I haven't brewed a pale ale in such a long time. I wanted to brew a great first beer on the new MoreBeer B2050 BrewSculpture and pale ale was very appropriate. Suprisingly, the brew day went very smooth. Over a decade of homebrewing enabled a fairly easy transition. Hops at 0 minutes were used in a Hop Rocket. Nugget and part of the Cascade hops were homegrown by Travis. Centennial from my farm.
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There were a few minor hiccups during the first brew but nothing that hindered the bulk of the process.  I was having way too much fun to really care about the details.  The second batch had to wait a few weeks but by then all the kinks were worked out.

Getting ready to heat up the mash liquor.

California Common was next on the homebrew list.  An observer on this day would have probably noted that it would have appeared that I had been using this system for years.  Everything went extremely well.  I don't even think we spilled any grain during the tippy clean-up.  Clean-up is a bit more involved than before but luckily Kara helped out both brews.  After this batch, I'm ready to ramp up the production if needed for sheer quantity and experimentation.

Start Your Steam Engines

California Common Beer

BJCP: 7B	Date: 02/02/2012
Type: All Grain	Brewer: Sean
Batch Size: 10.00 gal	Asst Brewer:
Boil Time: 90 min	Equipment: B3 2050
Est Original Gravity: 1.066 SG	Measured Original Gravity: 1.065 SG
Est Final Gravity: 1.021 SG	Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.0 %	Actual Alcohol by Vol: 6.7 %
IBUs (Tinseth’s): 32.6 IBUs	Est Color: 12.0 SRM
Total Hop Weight: 6.00 oz	Calories: 219.2 kcal/12oz
Description:
Ingredients Amt Name Type # %/IBU 23.50 gal SD/RO 70/30 Water 1 - 0.50 tbsp pH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 2 - 17 lbs 16.0 oz Rahr Malting 2-Row (1.8 SRM) Grain 3 71.6 % 4 lbs Belgian Munich (9.0 SRM) Grain 4 15.9 % 1 lbs British Crystal Malt (70.0 SRM) Grain 5 4.0 % 1 lbs Crystal Malt - 20L (20.0 SRM) Grain 6 4.0 % 1 lbs Victory Malt (25.0 SRM) Grain 7 4.0 % 2.1 oz Chocolate Malt (350.0 SRM) Grain 8 0.5 % 1.50 oz Northern Brewer [7.50 %] - Boil 60.0 min Hop 9 18.0 IBUs 1.00 tsp Irish Moss (Boil 15.0 mins) Fining 10 - 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 - 2.25 oz Northern Brewer [7.50 %] - Boil 15.0 min Hop 12 13.4 IBUs 1.00 Items Servomyces (Boil 10.0 mins) Other 13 - 2.25 oz Northern Brewer [7.50 %] - Boil 1.0 min Hop 14 1.2 IBUs 1.0 pkg San Francisco Lager (White Labs #WLP810) [35.49 ml] Yeast 15 -
Mash Steps Name Description Step Temperature Step Time Infusion Add 43.47 qt of water at 167.7 F 154.0 F 60 min Mash Step Heat to 168.0 F over 20 min 168.0 F 5 min
Mash Type: SMART 154 and Mash Out	Total Grain Weight: 25 lbs 2.1 oz
Sparge Temperature: 168.0 F	Pre-boil Volume: 12.56 gal
Days in Primary: 14.00	Primary Temperature: 60.0 F
Days in Secondary: 10.00	Secondary Temperature: 65.0 F
Days in Tertiary: 7.00	Tertiary Temperature: 65.0 F
Carbonation Type: Keg	Volumes of CO2: 2.5
Pressure/Weight: 12.27 PSI	Carbonation Used: Keg with 12.27 PSI
Keg/Bottling Temperature: 40.0 F	Storage Temperature: 40.0 F
Notes: This time of year, from a combination of old plaster walls and wood floors, the house fermentation area maintains a consistent 58-60°F. Too cold for ales and too warm for lagers but close enough for a hybrid yeast strain such as White Labs WLP810 San Francisco Lager to thrive. Recipe formulation started with Jamil's recipe shared during his Brewing Network podcast on brewing California Common.
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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.
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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!

Stringing Your Trellis and Training Your Hop Vines

Here's a couple of great videos from HopsTV for all you hop growers out there. HopsDirect has been making videos on their farming process.  Farmer, Stacy Puterbaugh, provides a number of tips to the homebrew grower.

Check out how fast these guys are stringing the hop yard! A very simple knot is tied to the top guide wire at Boy Scout competition speed. Additional crew anchor the lines to the hop mound. Hops TV Episode 10: Stringing Hop Yard:


Stacy's soil is VERY different than what I have. Looks so soft compared to the intensely hard and rocky soil that I have to work with. Goes to show that hops can grow in a variety of soil conditions. Stacy shares very important information about the amount of water needed. Hops TV Episode 2: Training Hops and General Care:


Happy Hop Growing! I'm heading to my farm tomorrow for general maintenance.