Lemonaughty Milkshake Juicebier Brew Day

I was gifted a half pound of Experimental Lemonaughty hops by a buddy of mine. Milkshake Juicebier sounded fun. 

Recipe

Information

Method Style Boil Size Batch Size Efficiency
Brew in a Bag Milkshake Juicebier 3 gal 2.5 gal 70% Target

Stats

OG FG ABV (alternate) SRM
16.3º P 6.0º P 6% ABV 5.94

Target Water profile: Juice

Ca+2 Mg+2 Na+ Cl SO4-2
115 5 10 200 50

My typical juice profile for this one, mineral additions and actual water profile shown below.

DI Water additions

Gypsum 0.60 g
Epsom 0.40 g
Sodium Chloride 0.40 g
Calcium Chloride 4.60 g
Lactic Acid 1.0 g

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Ca+2 Mg+2 Na+ Cl SO4-2
113.3 5.6 12.8 200.1 49.4

Estimated mash pH: 5.32

Fermentables

3.5 lbs Château Pilsner
1.0 lbs Golden Naked Oats
1.0 lbs Flaked Oats
0.5 lbs Lactose
100 g DME Pilsen (starter)

Hop Schedule

4 oz EXP Lemonaughty (10.5% AA) Whirlpool @ 180ºF for 15 minutes
1 oz EXP Lemonaughty (10.5% AA) Dry Hop for 5 days
1 oz EXP Lemonaughty (10.5% AA) Dry Hop for 4 days
1 oz EXP Lemonaughty (10.5% AA) Dry Hop for 3 days
1 oz EXP Lemonaughty (10.5% AA) Dry Hop for 2 days

Yeast

WLP066 – London Fog, pitched onto a 1 liter starter. I’m going to let this tube do a 5-7 hour wakeup time instead of a 24 hour starter.

Brew Day

I boiled 1 liter of DI water with 100g Pilsen DME in the morning, cooled it, and then pitched my tube of London Fog on it. I set it on the stir plate and let it start to activate. 

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I sanitized my equipment and then prepared all my mineral additions. I diluted my minerals with 10 quarts of DI water as usual, and began heating my strike water. 

The plan is to mash a little higher today, around 155ºF. So I am going to dough in at about 157-158ºF.

I doughed in and hit my higher mash temp, a little lower than expected, at around 154ºF, should work out though. I gave it a little heat and bumped the temp up to 157, where it held. In the meantime, my starter is in the midst of fermentation already.

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And with about 30 minutes left in the mash, I checked on the mash temp… 152… oh well. It will still be beer.

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After the 90 minute mash, I sparged 3 quarts through the grain bag, with squeezing each time I added some water. Check out my oat milk second runnings.

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I achieved my 3 gallon boil, and fired up the kettle for a 90 minute hopless boil. 

While waiting for this boil to finish, I first weighed out my lactose addition. 8 oz.

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And now to sort out out the 8oz of hops.

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I put half the bag into four 1oz bags for the dry hopping, and measured out the remaining four ounces in a bowl.

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The initial aroma when opening the bag was just hops. I got a little pinch and rolled the hop dust between my fingers, indeed the aroma of lemon peel comes shining through. The particular sour citrus aroma really lingers on the end of the nose. 

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The boil showed signs of breaking through

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and then indeed broke through.

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After the 90 minute boil, I dumped in my half pound of lactose and gave it a good stir to ensure it completely dissolved.

I then, trying my new whirlpool method, added the beer to a brief ice bath to cool the wort below 180ºF…

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I got it to 180, pulled it out of the ice bath, and confirmed the temperature before adding 4oz of Lemonaughty hops and beginning a 15 minute whirlpool. 

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Checking the thermometer about halfway through, I fell quite a ways down to 156. It’ll probably be alright.

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When the wort was cooled, I strained it through a nylon bag to catch all the vegetation, and collected my estimation of 9 quarts.

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I grabbed a gravity reading of 18.9ºP, overshot it.

I pitched the 1 liter starter and grabbed a final gravity reading of 17.9ºP, over shot it by 1.6ºP. That’s 79% efficiency on the day, 9% higher than my target.

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I moved the beer into the fermentation fridge, where it will ferment in the upper 60s for 7 days while receiving another quarter pound of hops before packaging.

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I’m going to try and guess what this beer will turn out to be. I brewed a brown ale in January of 2018, it had an expected starting gravity of 16.5ºP, with 8oz of lactose, and fermented with WLP066 London Fog, very comparable to this beer in terms of stats. Granted, that beer had a lot of caramel and roasted malts in it, the beer did indeed start at 16.5, and had an attenuation of only about 63%, but as expected with the large amount of lactose. The two tables below are what my expected stats were before brew day, and what I expect the beer to turn out to be after brew day using prior knowledge and information.

Pre-expectation Stats

Projected OG Projected FG Projected ABV SRM
16.3º P 6.0º P 6% ABV 5.94

New knowledge

Actual OG New Projected FG New Projected ABV SRM
17.9º P 6.9º P 6.5% ABV 5.94

Time will tell.

 

…well transferring this beer was a total nightmare. I set up to do a closed transfer, but pressure was stopping and blowing off the carboy cap.

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I quickly figured out that the dry hop matter in the fermenter was clogging the black beer connector to the keg, and preventing any liquid from going through.

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I just kept replacing the black connectors and powered through, and I got a majority of the beer in the keg.

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The beer was set to 20psi and burst carbonated. I’ll wait a few days to try it.

What did I learn? Dry hopped beers are hard to transfer. I immediately bought myself some inline filters for the next one, we’ll see how those work out in the future.

 

 

House Lannister Brew Day

Only 204 days until GoT comes back. This beer is the first of three GoT themed beers I’m going to brew. The other two are going to be Targaryan and Stark themed, respectively. All three being Belgian style ales; a Belgian Golden Strong seemed like a great choice for House Lannister’s golden lion. 

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Recipe

Information

Method Style Boil Size Batch Size Efficiency
Brew in a Bag Belgian Golden Strong 3 gal 2.5 gal 70% Target

Stats

OG FG ABV (alternate) IBU (tinseth) SRM
19.6º P 3.0º P 9.7% ABV 30.53 5.72

Target Water profile: Chimay (boiled)

Ca+2 Mg+2 Na+ Cl SO4-2
30 7 7 21 21

Once again, as I did in my last beer (Snooty Cooter), I’m going with the Chimay boiled profile. Actual numbers as follows:

DI Water additions

Gypsum 0.70g
Sodium Chloride 0.25g
Calcium Chloride 0.50g
Lactic Acid 3.5g
Ca+2 Mg+2 Na+ Cl SO4-2
22.6 0 7.4 29.7 29.5

Estimated mash pH: 5.25

Fermentables

5.5 lbs Château Pilsner
0.50 lb Weyermann Munich Type I (5L)
0.25 lb Torrified Wheat
1.0 lb Belgian Candi Syrup Golden (5L)
100 g DME Pilsen (starter)

Hop Schedule

1 oz Hallertau Mittelfruh (4% AA) First Wort 30.53 IBU

Yeast

WLP500 – Monastery Ale (Chimay). I pitched 1 fresh tube into a 1 liter starter the night before brew day, and let it stir for a full 24 hours.

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Brew Day

I made sure to double mill my grains today to ensure good efficiencies. 

I routinely sanitized and set up all my equipment, and then weighed out my minerals from the prescribed dosage above. I brought my strike water up to 152ºF, and poured in all the grains. I stirred the grains well for about 60 seconds, and placed the lid on. Initially the grain was resting at 147ºF for about 10 minutes. 

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However, over the next 10 minutes with the kettle lid on, the temperature drifted up to 150ºF. 

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The temperature was held there for the majority of the mash, until it dropped to about 147 again in the last 15 minutes or so.  

After the mash, I pulled the bag out, put it over my second runnings kettle, and gave it a few squeezes.

I added 1oz of Hallertau Mittelfruh to my first wort, and then proceeded to sparge and squeeze the grain bag.

I sparged 3 quarts of DI water through the grain bag, and with ample squeezing, I topped up to 3 gallons in the boil kettle. I added my 1 pound of Golden Candi Syrup, and gave the kettle a good stir. I checked the gravity with my refractometer and read about 16.2ºP.

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I turned the stove back on and brought the beer up to a boil… 

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90 minutes later, I cooled down the wort and strained it through a nylon bag into the fermenter. At this point I grabbed an ending kettle gravity reading of 20.8ºP.

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My 1 liter starter looks like it’s just about finished its fermentation…

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I pitched it and took a final gravity reading of 19.8ºP. I moved the fermenter into my chamber, and will let it sit for 7-10 days at ~68ºF. 

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Snooty Cooter Brew Day

I wanted to brew a beer inspired by the bar. So I chose a Belgian ale, something like a Belgian red ale or a Belgian Dubbel.

Snooty Cooter

Recipe

Information

Method Style Boil Size Batch Size Efficiency
Brew in a Bag Belgian Red 3 gal 2.5 gal 60% Target

Stats

OG FG ABV (alternate) IBU (tinseth) SRM
17.8º P 3.0º P 8.5% ABV 32.44 14.41

Target Water profile: Chimay (boiled)

Ca+2 Mg+2 Na+ Cl SO4-2
30 7 7 21 21

I’ve found that trying to recreate this water exactly wasn’t very easy. So, here’s my salt additions and the actual numbers I’m gonna go with:

Water additions

Gypsum 0.70g
Sodium Chloride 0.25g
Calcium Chloride 0.60g
Lactic Acid 2.0g
Ca+2 Mg+2 Na+ Cl SO4-2
26.5 0 8 35.9 31.8

Estimated mash pH: 5.40

It’s close enough to what I want I guess…ok. 

Fermentables

5.0 lbs Château Pilsner
0.25 lb Weyermann CaraRed
0.25 lb Weyermann CaraMunich I
1.0 lb Belgian Candi Syrup D-45
100 g DME Pilsen (starter)

Hop Schedule

1 oz Hallertau Mittelfruh (4% AA) First Wort 32.44 IBU

Yeast

WLP500 – Monastery Ale (Chimay). I pitched 1 fresh tube into a 1 liter starter in the morning of brew day, and let it stir all day. 

Brew Day

So, two things.

First, I forgot to make my starter last night, which I guess is fine as long as I get it stirring in the morning and pitch it on the beer later in the night. This beer could easily be getting up to or over 18ºP. So I’m hoping one pack of white labs on a starter will be sufficient…. And as I am typing this in the morning, I see Brulosophy has a brand new article on this very subject matter: http://brulosophy.com/2018/09/03/yeast-pitch-rate-pt-8-yeast-starter-vs-direct-pitch-in-high-og-belgian-ale-exbeeriment-results/ … with that in mind, I think I’ll be fine. 

Second, my Inkbird controller hasn’t been working, it’s been freezing my water bucket when set in the mid 60s (F). So I’m supposed to have a package arrive “by the end of the day,” and I’m hoping it’s enough time to cool my chamber down without any freezing issues…. 

My ink bird has arrived! …time to brew.


 

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I brought my strike water with the aforementioned mineral additions up to about 150, where I usually do to dough in. I set my timer for 90 minutes, and came back to see I was mashing a little low around 146, not going to be too big of an issue, but I covered the lid with some weights to tighten up the seal, and quickly approached something much closer to my usual mash temp of 150F.

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After the mash, I pulled the bag out, put it over my second runnings kettle, and gave it a few squeezes.

I added 1oz of Hallertau Mittelfruh plus 1 pound of Candi Syrup D-45 to my first wort, and compared it to my second runnings.

I sparged 3 quarts of DI water through the grain bag, and with ample squeezing, I topped up to 3 gallons in the boil kettle.

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I took a gravity reading, and wasn’t so pleased with what I saw. I’m looking at a preboil gravity of 12.8ºP… much much lower than the anticipated 15ºP…Looks like my efficiencies are going to be awful. Why such low gravities?? My suspicion is that I didn’t mill the grains enough, looking at the spent grains I can spot more than few whole kernels in there.

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After the boil I cooled down the wort, strained it through a nylon bag. A gravity reading in my refractometer read 16.4 with slightly over 9 quarts. I pitched my 1 liter starter in and presumed about 10.5 quarts, and grabbed a final gravity reading of about 15.8. I moved the fermenter into the chamber, and will let it sit for 7-10 days at ~68ºF. 

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Overall stats on the day read 64% efficiency, 6% away from my target. In the past, I’ve gotten at least 85% attenuation on this yeast every time I’ve used it. With that in mind, I think I could be looking at a 7.5% beer instead of 8.5%.

 


 

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Australian Hopped Juicebier

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Going with the same percentages of the last malt bill, but in a higher quantity, I’m trying out a couple of the same type of juicebiers with different hops. And this time I thought I could redeem myself from the Summer hops I recently used with another Australian hopped beer. This time I’m trying a favorite of mine, Galaxy, paired with a hop I’ve never tried before, Vic Secret.   

For my water profile, I’m going back to my typical profile of the following.

Ca+2 Mg+2 Na+ Cl SO4-2
115 5 10 200 50

(actual numbers are ±1)

The recipe:

Information

Method Style Boil Size Batch Size Efficiency
Brew in a Bag Juicebier 3 gal 2.5 gal (fermenter) 70% Target

Stats

OG FG ABV (alternate) SRM
16.2º P 3.9º P 7% ABV 4.68

Fermentables

2 lbs Rahr White Wheat
2 lbs Chateau Pilsner
1 lbs Torrified Wheat
1 lbs Flaked Wheat
100g Pilsen DME (1 liter starter)

Hop Schedule

1 oz Galaxy (14.7%) Boil for 15 min
1 oz Vic Secret (21%) Boil for 5 min
1 oz Galaxy (14.7%) Whirlpool for 15 min
1 oz Vic Secret (21%) Whirlpool for 15 min
1 oz Galaxy (14.7%) Dry Hop for 4 days
1 oz Vic Secret (21%) Dry Hop for 2 days

Yeast 

WLP095 Burlington Ale, built on a 1 liter fast starter. 

Once again, like my on my last beer, I pitched the yeast onto a starter right before I started cleaning and sanitizing, just to give the yeast about 5-6 hours to wake up in some Pilsen wort. I find this method easier than a full 24 hours starter. 

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Brew Day

I weighed out my salt and acid additions, added them to the kettle, diluted with 10 quarts of DI water, and tuned the stove on.

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I’m going to heat these grains up to about 152 before doughing in, shooting for a mash temp of about 150ºF.

I did not compensate for the extra malt in this recipe, and my mash temp was sitting low around 148ºF at first.

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I turned the burner on for about 45 seconds and got the temp back up to 151ºF, close enough. 

After the mash, I grabbed a reading of 13.6ºP.

I sparged my typical 3 quarts with a lot of squeezing, and hit my boil size of 12 quarts at 13ºP.

The beer was boiled for 90 minutes with the prescribed hop dosage listed above, and then whirlpool for 15 minutes. 

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The boil cooled down and I grabbed another gravity reading of 18º)…

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then transferred the beer through a nylon mesh bag,

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poured the beer into the fermenter, pitched the 1 liter starter,

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and grabbed a final gravity reading of just a hair over 17ºP equalling about 74% efficiency.


 

This beer is scaring the shit out of me right now the day after brewing it. But this type of scare has happened before… A while back when I brewed my Grapefruit Juice beer, I was afraid I had a bad tube of yeast because I saw no signs of fermentation. Alas, after taking a sample and gravity reading, I found that the beer had indeed fermented to 75% attenuation. Well, this beer is doing the exact same thing right now. And the starter was showing significant signs of fermentation during brew day, so I think it should be ok? Hoping? We’ll see.

update: never mind.

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Wednesday to Wednesday, this beer has fermented and been bottled.

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Pretty good looking beer. The sample tasted good too, a lot of sweet fruit hop flavors, and finishes with a hoppy slap in the face. Not an astringent slap, but a high alpha slap. Those Vic Secret pellets being at 21%AA were nearly in the range of LupuLN2 pellets.

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The beer finished at ~1.020, meaning it had 71.6% attenuation, and will be right at 7% ABV.

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Here’s the final stat line on it.

Predicted OG Predicted FG Predicted ABV Predicted SRM
16.2º P 3.9º P 7% ABV 4.68
Actual OG Actual FG Actual ABV Actual SRM
17.1º P 5.1º P 7% ABV 4.68

 

Lemonade Juicebier

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Single hop, session strength, juice beer with Lemondrop hops and fresh lemon zest. That was my idea, and it sounded tasty.  I also wanted this beer to be predominately wheat based.

For my water profile, I’m going to do something I’ve done in the past that resulted in a fairly dry juice style. 

Ca+2 Mg+2 Na+ Cl SO4-2
125 0 0 185 75

(actual numbers are ±1)

Plus a 1g addition of lactic acid drops the mash pH to 5.17. I’m hoping to get something more crisp out of this one, and maybe slightly (if at all) tart.

The recipe:

Information

Method Style Boil Size Batch Size Efficiency
Brew in a Bag Juicebier 3 gal 2.5 gal (fermenter) 70% Target

Stats

OG FG ABV (alternate) SRM
11.4º P 2.7º P 4.7% ABV 3.6

Fermentables

1.5 lbs Rahr White Wheat
1.5 lbs Chateau Pilsner
0.5 lbs Torrified Wheat
0.5 lbs Flaked Wheat
100g Pilsen DME (1 liter starter)

Why flaked wheat AND torrified wheat? No idea.. Just because. 

Hop Schedule

1 oz Lemondrop (5.5%) Boil for 15 min
1 oz Lemondrop (5.5%) Boil for 5 min
2 oz Lemondrop (5.5%) Whirlpool for 15 min
1 oz Lemondrop (5.5%) Dry Hop for 4 days
1 oz Lemondrop (5.5%) Dry Hop for 2 days

Yeast

WLP066 London Fog, built on a 1 liter fast starter. 

I’m trying something different today, I pitched the yeast onto a starter right before I started cleaning and sanitizing, just to give the yeast about 5-6 hours to wake up in some Pilsen wort. 

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Brew Day

I weighed out my salt and acid additions, added them to the kettle, diluted with 10 quarts of DI water, and tuned the stove on. I’m going to heat these grains up to about 152 before doughing in, shooting for a mash temp of about 150ºF.

Mash temp was hit, and drifted 2º up and down the entire time. I had it at 150 some of the time, then 152, then back to 150, and it finished at about 148. Shouldn’t be an issue…

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After the mash foam looked like it was subsiding after about 60 minutes, I pulled the grain bag and gave it a good squeeze into the boil kettle. Along with the mash water and the squeezing, I had about 9 quarts that read 9.8ºP on my refractometer.

I put the grains on my strainer over my second runnings kettle. 

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Sparging and squeezing 3 quarts of liquid yielded me exactly 12 quarts total back in the boil kettle, with a refractometer reading of 9ºP. 

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40 min later, the boil kicked off, set for 90 minutes. 

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Now for the zesting of the lemons.

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3 lemons yielded me just over 1oz of zest.

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Now I have 3 bald lemons.

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I added the prescribed hop additions at 15 and 5 minutes.

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After the boil, I began whirlpooling and added another 2oz of Lemondrop hops and 1oz of fresh zest.

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Checking on my starter… it’s alive.

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The boil cooled down in an ice bath, and I grabbed a gravity reading of 12.8ºP, then transferred the wort through a nylon mesh bag, poured the filtered wort into the fermenter, and pitched the 1 liter starter. 

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I wanted a true session strength beer, something between 4.25-4.75, but it looks like I overshot my gravity and this beer could turn out just about 5%. 

South African Juice Brew Day

I’ve been hearing about South African hops for over a year now, and last year they were entirely unavailable to home brewers due to a bad crop down there, plus not being able to order from anywhere except from the MacroBrew monopoly. Thanks, Northern Brewer InBev…

Reading about the hops again recently, I was too incised with descriptors like…

Kool-Aid, Juicy Fruit, mango, citrus, plums, dank, and pungent.”
—  https://www.zahops.com/hop-varieties

I didn’t want to pass it up when they were available from Northern Brewer, so when I read the aforementioned description of the Experimental variety called N1/69, I bought 8 ounces of it. The package came in from Hoptimus Rex and is listed at 13.4% AA.

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For my water profile, I’m again going 4:1 on Cl:SO4, here’s that profile.

Ca+2 Mg+2 Na+ Cl SO4-2
115 5 10 200 50

(actual numbers are ±1)
That’s .7g Gypsum, .7g Epsom, .4g Table Salt, and 4.6g CaCl,

And with no acid additions, a mash pH of 5.45.

The recipe:

Information

Method Style Boil Size Batch Size Efficiency
Brew in a Bag Juice 3 gal 2.5 gal (fermenter) 75% Target

Stats

OG FG ABV (alternate) SRM
14º P 3.3º P 5.93% ABV 3.93

Fermentables

3 lbs Rahr Pilsner
2 lbs Flaked Oats
100g Pilsen DME (1 liter starter)

Hop Schedule

1 oz Experimental N1/69 (13.4%) Boil for 15 min
1 oz Experimental N1/69 (13.4%) Boil for 5 min
2 oz Experimental N1/69 (13.4%) Whirlpool for 15 min
1 oz Experimental N1/69 (13.4%) Dry Hop for 5 days
1 oz Experimental N1/69 (13.4%) Dry Hop for 4 days
1 oz Experimental N1/69 (13.4%) Dry Hop for 3 days
1 oz Experimental N1/69 (13.4%) Dry Hop for 2 days

Yeast

WLP095 Burlington Ale, built on a 1 liter starter. 

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Brew Day

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I added my brew salts, and diluted them with 10 quarts of mash water.

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When I reached ~154ºF, I doughed in and covered the lid. Hit my temp slightly under than what I was anticipating, shouldn’t be an issue. 

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The wort also was significantly paler than usual (picture does no justice..) Probably has something to do with a 60/40 split of Pilsner and Oats. And the second runnings, (bad on me for not grabbing a pic), looked like some DDH Ghost or yellow twanged milk. Mixing it all back into the boil kettle gave me a rather grayish yellow wort. 

I grabbed a gravity reading of 10ºP, definitely less than what my recipe calls for, but if this beer comes out between 5 and 6% ABV, I’ll be happy. It’s the hops I want to taste, not the alcohol. 

I prepared my hop additions while waiting for the beer to boil.

Aforementioned hops.

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And as the recipe calls for above, I added an ounce at 15 and an ounce at 5 during the boil. Here’s the first addition:

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The beer was whirlpooled for 15 minutes, with an additional two ounces of hops.

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Shiny, right?

After the whirlpool was over, I grabbed a gravity reading of right about 14ºP,

I pitched my 1 liter starter and grabbed one last gravity reading of 13.5ºP (same as my last juicebier)

The beer was carried into the chamber, where it will ferment for 7 days at 68ºF, and receive a large dry hop schedule for four consecutive days.

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Auspicious Juice Beer Brew Day

I had some extra Australian hops sitting in the fridge, Summer and Galaxy, which sounded like a nice summer juice beer.

For my water profile, I’m going 4:1 on Cl:SO4, here’s my profile. 

Ca+2 Mg+2 Na+ Cl SO4-2
115 5 10 200 50

My actual numbers were ±1 to the above profile.

That’s .7g Gypsum, .7g Epsom, .4g Table Salt, and 4.6g CaCl,

And with no acid additions, a mash pH of 5.39. 

The recipe:

Information

Method Style Boil Size Batch Size Efficiency
Brew in a Bag Juice 3 gal 2.5 gal (fermenter) 75% Target

Stats

OG FG ABV (alternate) SRM
14º P 3.2º P 6% ABV 5.79

Fermentables

3 lbs Rahr 2-row
1 lb Golden Naked Oats
1 lb Flaked Oats
100g Pilsen DME (1 liter starter)

Hop Schedule

1 oz Summer (5.8%) Whirlpool for 20 min
1 oz Summer (5.8%) Whirlpool for 15 min
1 oz Summer (5.8%) Whirlpool for 10 min
1 oz Summer (5.8%) Whirlpool for 5 min
1 oz Galaxy (17.9%) Dry Hop for 4 days
1 oz Galaxy (17.9%) Dry Hop for 2 days

Yeast

WLP095 Burlington Ale, built on a 1 liter starter. 

Brew Day

The night before, I made a 1 liter starter with my tube of Burlington, and let it stir for about 24 hours. 

 

On brewday, I measured out my salts and added them to the kettle, then poured in 10 quarts of DI water.

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As the temperature got up to about 150, I attempted to dough in.

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Fuck me right? I swept up the grains and measured how much stuff I lost, which was a little over 5oz. 

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Let’s recalculate from here…I’m going to assume that I lost an even amount of that 5.3oz from each grain, which would make my bill turn out to be…

2.89 lbs Rahr 2-row
0.89 lbs Golden Naked Oats
0.89 lbs Flaked Oats
100g Pilsen DME (1 liter starter)

And the stat line…

OG FG ABV (alternate) SRM
13.2º P 3.0º P 5.5% ABV 5.44

Moving forward, I got most of the malt into the kettle, and had a successful conversion at about 148-149ºF for the entirety of the mash. Post-mash gravity: 11.8ºP

I sparge 3 quarts of DI water, while squeezing the bag for optimal extraction. Pre-boil gravity: 10ºP.

I boiled for 90 minutes with no boil additions, and then took the kettle of the heat and started a whirlpool for 20 minutes.

After the beer was cooled down, I grabbed post-boil gravity reading of 14ºP.

I pitched my 1 liter starter and took 1 last gravity reading of 13.5ºP.  

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I carried the fermenter into my chest freezer where it will ferment at 68ºF. 

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The beer finished at ~1.014 SG

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And 8 liters made it into bottles

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The sample was nice, but it’s yet to be judged until it’s carbed and cold.