Blueberry Wheat, Special Edition, February 10, 2011

Alas!  It has been way to long.  I've been spending a huge chunk of time focusing on my Brew Year's resolution to make brewing water adjustments and to use software for planning and process documentation.  In doing so, I've missed blogging two other brewing sessions besides this one.  Those two future blog entries, Burton Ale and Belgian Lager, will be posted very soon.  I've seemed to finally grasp the basics of using John Palmer's water RA spreadsheet and using BeerTools Pro for Mac.

As for making water adjustments, I've taken the recommendation from several homebrewers to use John Palmer's Mash Residual Alkalinity Spreadsheet.  Here's the download link to the Excel spreadsheet if you want to try it out: Palmers_Mash_RA_ver2.xls.  There's also a very recent update but I haven't checked it out yet: Palmers_Mash_RA_ver3ptO.xls.  If you do some reading about Palmer's spreadsheet and water calculations, you'll find that there's a great discussion happening about technical/chemical issues with his calculations, hence version 3.  Even with the new version, there still seems to be some unanswered questions and potential issues.

Using the spreadsheet takes some initial learning but I found no harm done playing with several scenarios before trying it out for actual planning purposes.  I found it very useful to listen to the Brew Strong Waterganza podcast series on The Brewing Network: Podcast 1 - Why Adjust Your Water - Podcast 2 - How to Adjust Your Water - Podcast 3 - Adjusting Water to Styles - Podcast 4 - The Final Answers  After picking up a small variety of brewing salts and starting to utilize a local purified drinking water source, it has been exciting to add water adjustments to my homebrewing repertoire. 

Here's the spreadsheet for this brew.  Simply dilutions.  No salts were needed.

This is a learning process and while this brew's water profile needs further adjustment (could have used calcium chloride), I'm excited to use water as the basis for future experimentation.  Notice that the chloride to sulfate ratio determines that hop perception will be "Bitter".  With a tad of calcium chloride, the ratio would be more "Malty" focused and better suited to the profile I'm looking for in my Blueberry Wheat.  As I said, it will be a process, and a fun one at that. 

As for using BeerTools Pro for Mac, I'm finding it easy to use and frustrating at the same time.  Time will tell if I can become acclimated and work around its' nuances.  I've found their documentation to be very useful and the calculations to be fairly accurate.  I particularly enjoyed running the experiments on my equipment to determine heat capacity and their coefficients.   Here's a quick snapshot of using BeerTools Pro with the Blueberry Wheat Ale:

BeerTools Pro snapshot showing Special Ingredients and Mashing Schedule.

One of the end products I truly desire is exporting the details for blogging purposes.  BeerTools can export straight to HTML and the results are copied below.  A couple of complaints I have are the inability to document fermentation details and that water adjustments and profiles used in their calculators can't be exported along with the other details seen below.  Perhaps these features are there!?  I haven't looked really far into these issues yet and so it seems the only way to make this happen is using the "Notes" feature.

On to the beer!  I've made a few small changes to this favorite homebrew of mine.  It's really not MY favorite, but many of my great friends absolutely love this homebrew.  I will admit that it is truly a great drinker and even an experienced beer judge has said that a previous edition was one of the best fruit beers he's ever had.  So why would I even consider changing it, you ask!?  For the fun of it, of course!  Why settle for good when great is within reach?  In this case, why settle for great when I hear water adjustments can send a beer to outstanding!?

One of my truly best friends and favorite peops, Andrew, just got engaged and this beer is for him.  The Blueberry Wheat has been his favorite homebrew and beer.  I'm plugging for an engagement party to feature this beer.  Andrew also has an amazing food blog, check it out: Eating Rules.  Cheers!

Here's the brewing details from BeerTools Pro.  I will update at a later date with finishing details. Two other blog posts for Burton Ale and Belgian Lager coming soon as well.  Oh, and I've making some Chianti from a kit and will also write about that process too!

Blueberry Wheat, Special Edition

BJCP Category 20-A Fruit Beer
Author: Chillindamos
Date: 2/10/11

Size: 5.0 gal
Efficiency: 70.0%
Attenuation: 88.1%
Calories: 159.42 kcal per 12.0 fl oz

Original Gravity: 1.049 (1.026 - 1.120)
|===========#====================|

Terminal Gravity: 1.006 (0.995 - 1.035)
|============#===================|

Color: 4.2 (1.0 - 50.0)
|=========#======================|

Alcohol: 5.65% (2.5% - 14.5%)
|============#===================|

Bitterness: 16.4 (0.0 - 100.0)
|==========#=====================|

Ingredients:

6.08 lb Red Wheat Malt
2.93 lb 2-Row Brewers Malt
0.98 lb Belgian Pils
2.9 tsp 5.2 pH Stabilizer - added during mash
1.46 oz German Spalt (3.0%) - added during boil, boiled 60 min
1.0 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 15.0 min
2. ea White Labs WLP001 California Ale
0.1 tsp Anti-Foam - added during boil, boiled 90.0 min
0.1 tsp Anti-Foam - added during boil, boiled 1.0 min
2.0 oz Blueberry Extract

Schedule:

Ambient Air: 65.0 °F
Source Water: 58.0 °F
00:11:31 Mashing-In - Liquor: 2.49 gal; Strike: 169.49 °F; Target: 148.0 °F
01:11:31 Saccharification Rest - Rest: 60 min; Final: 142.7 °F
01:14:31 Mash Out Infusion - Water: 1.54 gal; Temperature: 170.0 °F; Target: 151.7 °F
01:24:31 Vorlauf, bitches! - Rest: 10.0 min; Final: 151.0 °F
02:34:31 Sparge - Sparge Volume: 4.88 gal; Sparge Temperature: 170.0 °F; Runoff: 5.83 gal

Notes

OG: 1.050 @ 66°F Oxygen aeration for 60 seconds. Pitched two vials of WLP001 California Ale. Fermenting at 63-66°F for two weeks in the primary. After 48 hours, the Anti-Foam seems to be keeping the krausen under control. I typically have a fermentation blowout with this type of grain bill (using wheat). Water was diluted 72% using RO water. On 2/23: Racked over to secondary. Current gravity is 1.006 @ 58°F.

Results generated by BeerTools Pro 1.5.12

Blueberry Wheat, November 20, 2010

I know what you're thinking, Blueberry?  Really?  Let me tell you.  This beer is the gateway homebrew for so many of my friends.  It leads to more drunkeness and debauchery than any other of my brews.  Really.
This is my classic Blueberry Wheat.  Very simple recipe and a huge crowd pleaser.  I've tried a few other fruity combinations but this is the true winner.  It is requested every year for our New Year's Bash up in Big Bear and certainly fuels our annual Winter Games.

Andrew floats blueberries on the top of last year's Blueberry Wheat.

This time I followed some advice and it seemed to potentially have a negative effect (I'm probably overreacting).  Of course, this is my perception on original gravity only (1.050 vs. previous 1.058-1.060) but typically there are many other variables that could have contributed to a change.  One variable is that I used Red Wheat malt instead of White Wheat (probably very minor).  This was simply a matter of availability at my local homebrew supplier.  The difference of their effect in the mash tun is likely small since they seem to be identical malts in so many ways. Anyone got a maltster profile of these two wheat malts?
My underline issue here is consistency.  I believe this is the ONLY brew I've ever made more than twice.  Getting more than one gravity result (again, 1.050 vs. previous batches 1.058-1.060) makes you realize how much each beer brewed depends on the execution of a specific process.  Also, you have to accept that ingredients may also change, even year to year.  On my equipment, I know there's a great deal of human variability (another argument to get a brew sculpture with more control over the process, any sponsors?).  While a change in ingredients is the first major variable, I decided to reduce my mash time to 60 minutes from a suggestion by Harold during a beer evaluation session.  While the evaluation committee didn't evaluate this particular beer, Harold discussed the importance of not extending the mash time to 90 minutes.
Why change a thing that's worked really well in the past?  Well, I can't tell what affected my gravity target: malt or a change in mash times. Of course, there can be other variables in play that are not quite as obvious.  Many of us homebrewers evolve our process over time.  I am likely not the same brewer I was when this beer was last made.
So here's the big question: 60 minute single infusion or 90 minutes?  I've previously heard and read that 90 minutes is essential to ensure a full conversion and others have been convincing that time beyond 60 minutes can break down essential final products (don't remember their specifics here).  In a month, I'll have the verdict whether or not this basic grain bill has an improved flavor and body profile at the expense of potential alcohol.  I would be interested in doing a full experiment but that's hard to do without good controls (again, any takers?).  I doubt the guy below has an answer, anyone else?

Saw this guy in SF.  He's got it wrong, should read, "Why lie, I need a homebrew".

Blueberry Wheat
BJCP Category 20. Fruit Beet
5 Gallons, All Grain, Single Infusion Mash, 90 Minute Boil

7 lbs. Red Wheat
4 lbs. Domestic 2-Row

Single Infusion Mash
(1 qt./lb. raised to 167°F)
Saccharification Rest at 148°F for 70 minutes
Fly-sparged 5.5 gallons at 170°F

1 oz. Hallertauer 60 min.

White Labs WLP001 California Ale Yeast   2 vials (thanks Kara)

2 oz. Blueberry Flavoring added at kegging

OG: 1.050 @ 68°F
FG: 1.006 @ 66°F
ABV: 5.9%

Cream of Wheat, February 28 2010

While this may not be my breakfast choice, cream of wheat is my best descriptor of this recipe idea.  In between a Cream Ale and an American Wheat Ale is what I'm going for.  Kara came over and so did Jonathan from QUAFF.  Needless to say, we had a few beers and ended at Small Bar after the brewing session for yet a few more beers.  To boot, my neighbor went to Stone Brewing for a tour and more and brought me a growler of Old Guardian.  I was spent and decided to wait on the growler for a couple of nights.

Cream of Wheat, January 30 2010

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

6 lbs. Red Wheat
3 lbs. Pilsner
Single Infusion Mash at 148°F

1 lb. Dried Rice Extract (at 20 minutes, not intentionally)

1 oz. Hallertauer for 60 min.

White Labs WLP810 San Francisco Lager Yeast (vial straight, no starter), thanks Kara!

OG: 1.058 @ 66°F
FG: 1.013 @ 64°F
ABV: 6%

Tasting Notes: Easy drinker and wheaty-yummy.  Cranking up the CO2 to about 13psi to give it more sparkle.  Hopefully, that will also strengthen the delicate wheat aromas.  I typically achieve a lower final gravity but I'm thinking that WLP810 doesn't attenuate a well as WLP001.  Also, maybe I simply needed to pitch a higher quantity of yeast.

Image Source: 1895 Cream of Wheat. Digital image. Cream of Wheat - Wikipedia, The Free Encyclopedia. Wikipedia, The Free Encyclopedia, 15 June 2006. Web. 2 Mar. 2010. .

One Weekend, 8 Batches - 40 Gallons of Homebrew

Epic Brewing Weekend! A number of buddies came over to help brew the beer for this year's Big Bear Bash party over New Year's. It was a tad chaotic at times but it was fun to include everyone in the process.
My friend Andrew (of imakecheese.com fame) picked up on the process quickly and with Kara's help, was autonomously a brewer by the end of the weekend. Kara works with White Labs and was finally able to experience the process (she brought the yeast, of course). Others learned the difference between extract and grain brewing while some really learned how to clean kegs:

Other tasks were completed over the weekend such as dusting all lagers on tap (no one complained about this task) as well as washing dishes and doing some keg maintenance (gotta lube up those poppet valves every once in a while). Our friend Nick seemed to have an exceptionally great time with the kegs!

We were able to brew 4 5-gallon batches in the 48 hour period. My brother-in-law, Ed, came over with a crew and his extract equipment to brew up 3 5-gallon batches on Saturday. We finished up 1 more extract batch on Sunday. Its been about 8 years since I brewed an extract batch!

Here's the recipe lineup:

Grain Batches:

The Infamous Blueberry Wheat - All Grain, 5 Gallons, Single Infusion, 70min.
7lbs. White Wheat
4lbs. Dom. 2-Row
1oz. Hallertauer 60min.
White Labs WLP001 California Ale Yeast
(blueberry added at kegging)
OG: 1.058
Update 12/12: Racked to secondary. Current gravity is 1.010 at 66°F.
FG: 1.008
ABV: 6.8%

Front End Hopped Ale - Grain, 5 Gallons, Single Infusion, 90min.
10lbs. Dom. 2-Row
1lb. Victory
8oz. Crystal 60
2oz. Crystal 80
1oz. Homegrown Centennial 20min.
Whirlfloc 15min.
1oz. Homegrown Centennial 10min.
0.25oz. Cascade 1min.
0.25oz. Perle KO
White Labs WLP001 California Ale Yeast
OG: 1.059
Update 12/12: Racked to secondary. Current gravity is 1.012 at 66°F.
FG: 1.013 at 60°F
ABV: 6.3%

Winter Warmer - Grain, 5 Gallons, Single Infusion, 90min.
12lbs. Dom. 2-Row
1lb. Victory
1lb. Crystal 60
4oz. Crystal 80
2oz. Chocolate Malt
1oz. Homegrown Chinook 60min.
Whirlfloc 15min.
0.5oz. Santium 10min.
0.25oz. Santium 5min.
0.25oz. Santium 1min.
White Labs WLP001 California Ale Yeast
OG: 1.069
Update 12/5: Racked to secondary. Current gravity is 1.017 at 64°F.
FG: 1.013 at 60°F
ABV: 7.6%

Amber Pale - Grain, 5 Gallons, Single Infusion, 90min.
10lbs. Dom. 2-Row
4oz. Crystal 80
2oz. Black Roasted Barley
0.5oz. Homegrown Chinook 60min.
Whirlfloc 15min.
0.5oz. UK East Kent Goldings 5 min.
0.25oz. UK East Kent Goldings KO
White Labs WLP001 California Ale Yeast
OG: 1.060
Update 12/12: Racked to secondary. Current gravity is 1.012 at 66°F.
FG: 1.011 at 60°F
ABV: 6.7%

Extract Batches:

Blueberry Wheat - Extract, 5 Gallons, 70min.
5lbs. Liquid Malt Extract
4lbs. Bavarian Wheat Dried Malt Extract
1oz. Hallertauer 60min.
White Labs WLP001 California Ale Yeast
OG: 1.060
Update 12/12: Racked to secondary. Current gravity is 1.013 at 66°F.
FG: 1.015 at 60°F
ABV: 6.1%

Front End Hopped IPA - Extract, 5 Gallons, 90min.
9lbs. Liquid Malt Extract
1lb. Crystal 80
4oz. Crystal 60
1oz. Homegrown Chinook 30min.
1oz. Homegrown Centennial 20min.
Whirlfloc 15min.
1oz. Cascade 10min.
1oz. Cascade 5min.
1/2oz. Perle KO
White Labs WLP001 California Ale Yeast
OG: 1.077
Update 12/5: Racked to secondary. Current gravity is 1.022 at 64°F.
FG: 1.017 at 60°F
ABV: 8.1%

Big Gay ALe - Extract, 5 Gallons, 90min.
8lbs. Liquid Malt Extract
8oz. Victory
8oz. Crystal 80
4oz. Crystal 60
2oz. Black Roasted Barley
1oz. Homegrown Centennial 60min.
Whirlfloc 15min.
0.5oz. UK East Kent Goldings 10min.
0.5oz. UK East Kent Goldings 5min.
White Labs WLP001 California Ale Yeast
OG: 1.060
Update 12/5: Racked to secondary. Current gravity is 1.016 at 64°F.
FG: 1.017 at 60°F
ABV: 5.9%

ALe Pacino - Extract, 5 Gallons, 90min.
8lbs. Liquid Malt Extract
1lb. Chocolate Malt
4oz. Crystal 60
1oz. Homegrown Chinook 60min.
Whirlfloc 15min.
0.5oz. Cascade 10min.
0.5oz. Cascade KO
White Labs WLP001 California Ale Yeast
OG: 1.060
Update 12/12: Racked to secondary. Current gravity is 1.015 at 66°F.
FG: 1.016 at 60°F
ABV: 6%

I should have just put some anti-foam in every batch since the day after the above picture was taken, 5 blew through the airlock. Luckily, I was home to catch it before big messes ensued.

I have one more batch to brew next weekend that will feature agave nectar provided to me by my favorite tequileria, Cantina Mayahuel.

Rascherry Wheat 21

My sister-in-law is turning 21 in a month. She's helped with the hop farm quite a bit and is well deserving of some homebrew. Looking in the fridge to see the flavorings I had available for a fruity-wheat crowd-pleaser, I sent a text to sis to ask if she wanted raspberry, cherry, or both. So here's Rascherry Wheat, Happy Birthday Caroline!

Rascherry Wheat 21
5 Gallons, All Grain, Single Infusion Mash, 90 Minute Boil

7lbs. Domestic Two-Row
6lbs. Belgian White Wheat

3/4oz. Hallertauer 60min.

White Labs, California Ale Yeast
Primary Ferment 10 Days
Secondary Ferment 10 Days
Raspberry and Cherry Flavoring to taste during kegging

My brewing system is perfect for indoor sparging!

A heat wave just hit Southern California so I'm using a water bath (with periodic ice cubes) to maintain ideal fermentation temperatures.

This is what prevents me from making too many wheat beers. I need to use a blow-off tube to prevent blow-outs from wheat fermentations. This thing will clog with the yeast cake and it is a huge pain to clean out. I typically use only a plastic airlock but wheat beers will blow right through those. Caroline's lucky I like her!

UPDATE (5/24):
The weather in Southern California has been wild from record heat to cold rain. In secondary, I kept the carboy in a water bath with a towel wrapped around it. This has kept temperatures consistent. Tomorrow, the batch will go inside the kegerator for chilling and settling before kegging. The birthday celebration will take place next weekend.