Fun With Yeast http://timbrews.com Adventures in Homebrewing Mon, 26 Sep 2011 01:17:36 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 Stouts Bottled http://timbrews.com/2010/02/stouts-bottled/ http://timbrews.com/2010/02/stouts-bottled/#comments Mon, 01 Mar 2010 01:52:17 +0000 tmills http://timbrews.com/?p=41 The stouts, Black Chocolate Stout and Black Chocolate Blueberry Stout, have been bottled. We had a decent yield, 47 12oz. bottles of each. They should be ready to drink around mid-April. If you ask nicely maybe we’ll share some with you.

]]> http://timbrews.com/2010/02/stouts-bottled/feed/ 0 Brew Day – 12 February 2010 http://timbrews.com/2010/02/brew-day-12-february-2010/ http://timbrews.com/2010/02/brew-day-12-february-2010/#comments Thu, 18 Feb 2010 03:39:44 +0000 tmills http://timbrews.com/?p=34 I’ve been on a big Belgian kick lately, and since I’m not quite ready to jump into anything like a sour ale I decided to brew a witbier. I also wanted to try my hand at what I expected to be a much more complicated multi-step mash. Since the cooler I use for a mash/lauter tun holds the temperature so steady the two-step mash wasn’t really any more difficult than a single-step mash.

Brew Day Stats

Belgian Witbier
Pre-Boil SG: 1.037
OG: 1.043

]]> http://timbrews.com/2010/02/brew-day-12-february-2010/feed/ 0 Witbier http://timbrews.com/2010/02/witbier/ http://timbrews.com/2010/02/witbier/#comments Thu, 18 Feb 2010 03:31:55 +0000 tmills http://timbrews.com/?p=29 A Belgian Witbier kit from Northern Brewer.

Grains
3.5 lbs. Belgian Pale Wheat Malt
3.5 lb. Belgian Pilsen Malt
1 lb US Flaked Oats

Hops
2 oz. French Strisselspalter, 2.6%, pellet, 60 min.

Other Ingredients
1 oz. Crushed Coriander Seed
1 oz. Bitter Orange Peel

Yeast
Wyeast 3944 Belgian Witbier

Mash

Step Time Rest Infuse Temp. Infuse Amount
Protein Rest 1 20 133 7.20 qts.
Saccharification 5 30 210 4.79 qts.
Mashout 1 10 210 5.77 qts.

Gravity
Target Pre-Boil SG: 1.036
Target OG: 1.040
Target FG: 1.010

Fermentation
Primary:  2 weeks at 65°F

Bottling
Prime with 1.3 ozs./gallon corn sugar
Bottle Age: 4 weeks

BeerXML Recipe
BeerAlchemy Recipe

]]> http://timbrews.com/2010/02/witbier/feed/ 1 Brew Day – 6 December 2009 http://timbrews.com/2009/12/brew-day-6-december-2009/ http://timbrews.com/2009/12/brew-day-6-december-2009/#comments Mon, 07 Dec 2009 03:00:42 +0000 tmills http://timbrews.com/?p=18 We brewed a batch of the Black Chocolate Stout and a batch of the Black Chocolate Blueberry Stout today. The secret is that we really brewed one 10 gallon batch of the Black Chocolate Stout and then added blueberry puree to half of it. After sampling the blueberry version, I think we’re going to add another 3 pounds of blueberry puree this week to get a little more flavor.

Brew Day Stats

Black Chocolate Stout
Pre-Boil SG: 1.067
OG: 1.078
FG: 1.020

Black Chocolate Blueberry Stout
Pre-Boil SG: 1.067
OG: 1.078
FG: 1.018

]]> http://timbrews.com/2009/12/brew-day-6-december-2009/feed/ 0 Black Chocolate Blueberry Stout http://timbrews.com/2009/12/black-chocolate-blueberry-stout/ http://timbrews.com/2009/12/black-chocolate-blueberry-stout/#comments Wed, 02 Dec 2009 20:37:29 +0000 tmills http://timbrews.com/?p=12 A while back I had the chance to sample a blueberry stout at Goose Island on Clybourn. This is going to be my attempt to create something similar based on the Black Chocolate Stout we brewed last year.

Grains
12 lbs. UK Pale Ale Malt
1 lb. UK Roasted Barley
0.5 lb UK Chocolate Malt
0.5 lb UK Black Malt
0.5 lb Belgian Kiln Coffee Malt
0.5 lb UK Dark Crystal

Hops
1 oz. German Northern Brewer, 8.0%, pellet, 90 min.
1 oz. UK Fuggle, 4.0%, pellet, 30 min.

Yeast
Wyeast 1084 Irish Ale

Other
49 oz. Blueberry Puree added to primary fermenter
98 oz. Blueberry Puree added to primary fermenter

Mash
H2O/Grain Ratio: 0.96 qt/lb
Rest Temp/Time: 152°F/90 min.

Gravity
The actuals will probably be a bit higher with the addition of the blueberry puree.
Target Pre-Boil SG: 1.067
Target OG: 1.077
Target FG: 1.020

Fermentation
Primary:  2 weeks at 68°F
Cold Condition: 6 weeks at  50-55°F

Bottling
Prime with 1 cup pale DME
Bottle Age: 8 weeks at 55-60°F

BeerXML Recipe
BeerAlchemy Recipe

Update:
After the last brew day was over we decided we needed a little more blueberry flavor since it was almost nonexistent. We added another 49 ounces of blueberry puree, bringing the total up to 98 ounces. The recipe has been updated.

]]> http://timbrews.com/2009/12/black-chocolate-blueberry-stout/feed/ 2 Black Chocolate Stout http://timbrews.com/2009/12/black-chocolate-stout/ http://timbrews.com/2009/12/black-chocolate-stout/#comments Wed, 02 Dec 2009 03:12:28 +0000 tmills http://timbrews.com/?p=3 A big dark, chocolaty stout. Perfect for those cold winter days.

Grains
12 lbs. UK Pale Ale Malt
1 lb. UK Roasted Barley
0.5 lb UK Chocolate Malt
0.5 lb UK Black Malt
0.5 lb Belgian Kiln Coffee Malt
0.5 lb UK Dark Crystal

Hops
1 oz. German Northern Brewer, 8.0%, pellet, 90 min.
1 oz. UK Fuggle, 4.0%, pellet, 30 min.

Yeast
Wyeast 1084 Irish Ale

Mash
H2O/Grain Ratio: 0.96 qt/lb
Rest Temp/Time: 152°F/90 min.

Gravity
Target Pre-Boil SG: 1.067
Target OG: 1.077
Target FG: 1.020

Fermentation
Primary:  2 weeks at 68°F
Cold Condition: 6 weeks at  50-55°F

Bottling
Prime with 1 cup pale DME
Bottle Age: 8 weeks at 55-60°F

BeerXML Recipe
BeerAlchemy Recipe

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