Home Brew Batch #14: Home Grown Whole Hop IPA

Two years ago I purchased some hop rhizomes (Cascade?) for my brother to grow on his ranch up in Northern California. The first season they didn't really take off, but last Summer they did fairly well.

Finally my brother showed up at my house with the harvested hops, I was a bit apprehensive to go through the whole process of making a batch of beer without knowing the alpha acid level, but I decided to go for it anyway. I figured as IPA would be the best to showcase the hops.







I have been doing all grain recipes, but I wanted to make a full 5 gallon batch with a high enough gravity for a good IPA. Since my brew kettle is only 4 gallons or so, I didn't have enough room for a full mash, so partial extract it is....

Here is the recipe I used:

5 lbs. American 2-row
1 lb. Carapils
6 lbs. Light LME
6 oz. Honey
3.5 oz. (approximately) dried whole hops. Cascade? AA%???
1 vial White Labs Yeast WLP001
1 tsp. yeast nutrient
1/2 tsp. irish moss
2 gallons purified bottled water
3/4 cup priming sugar

I started with 3 gallons of strike water at 160 f and mashed the 2-row and Carapils for 80 minutes at 150 f. Then I heated 5.5 gallons sparge water to 170 f. After I removed the grain bag, I soaked it in the sparge water for 10 monutes and then removed the grain. I dumped the sparge water in to the boil kettle with the rest of the mash water and brought it to a boil. I added 1 oz. of the whole hops at 60 minutes, 1/4 oz. of whole hops at 45 minutes, and 1/4 oz. of whole hops at 30 minutes. At 30 minutes I added the honey and LME. I added 1/4 oz. of hops at 15 minutes and then the irish moss and yeast nutrient at 10 minutes.

After 2 weeks of fermentation, I racked to a secondary fermentor and added the remaining hops for dry hopping. I bottled 2 weeks later.
















Update: As expected, the level of alpha acid was unknown, so the bitterness was way too low. Maybe next year as the root system develops the quality of the hops will improve. The one thing that was very interesting was that the aroma and taste of the beer was very much like the original hops my brother gave me, but seemed to have a strange detergent taste/smell. I didn't like it at all, but others seemed to like it a lot....

Home Brew Batch #13: All Grain Saison de Noel #1

The Summer always seems to get in the way of brewing with so many things to do away from home. By the time I started to think about my next batch it was already late August. I was trying to think ahead for something for the holidays and I came across a Saison de Noel recipe online. I adapted it as follows for a 2.5 gallon batch:

5 lbs. Belgian Pilsner Malt
0.25 lbs. Aromatic
0.125 lbs Carafa III
0.125 Cara Munich
0.50 lbs. Dextrose
0.50 lbs Belgian Candi Syrup 80 L
0.50 oz. Magnum Hops 15.2% AA
1/2 vial White Labs WLP 566 Saison II
1/2 tsp. Yeast Nutrient
1/4 tsp. Irish Moss
2.5 oz. Priming Sugar

I started with 3 gallon of strike water at 160 f. The mash started almost exactly at 150 f and held its heat
well. The sparge method I tried on this one was to heat 0.5 gallons of sparge water to 168 f and then I poured it over the grain bag as it was sitting on a colander suspended over my boil kettle.

After boiling for 15 minutes, I added the Magnum hops at 60 minutes. At 45 minutes I added the Dextrose and Belgian Candi Sugar (I didn't add them at 60 minutes because I was trying to avoid some carmelization, but this recipe is dark enough color and had lots of malty flavor, so it probably didn't matter too much). At 15 minutes I added the yeast nutrient and irish moss. Then cooled, pitched yeast, and let ferment for 2 weeks in the primary.



Update: I gave away a growler of this one and a couple of bottles, so there wasn't a whole lot left for me to enjoy after those. The beer was good, but not as memorable as the second batch. I wonder now if the yeast pitch rate was way too low. I tried to split a vial of yeast, so maybe it was unequal. For this high of gravity I definitely should have gone with a full vial per 2.5 gallon batch. The only other issue I can think of was that it fermented a bit too warm.

Home Brew Batch #12: All Grain Hefeweizen

So the weather warmed up quite a bit the last couple of weeks (May '13). I remembered a Hef that I brewed a few years ago that was a big time banana bomb because is fermented really warm. With summer right around the corner, warm ambient temperature for fermenting, and a desire to try an all grain recipe other than all barley, I though a Hef was in order!

The last two all grain batches I have brewed I was only doing 2.5 gallons due to the size of my 4 gallon brewpot that could only hold enough grain for a half batch. I had the idea to do the mash in my 6 gallon fermenter, so I thought I would try a full 5 gallon batch with a lighter recipe like this Hef.

I adapted a recipe from my home brew book Brewing Classic Styles. Here it is for a 5 gallon batch:

- 6 lbs German Pilsner Malt
- 6 lbs. Wheat Malt
- 0.8 oz. Hallertau
- 1 vial White Labs WLP 380 Hefeweizen IV

Brewing was pretty straight forward with the brew in a bag method:

- 4 gal. strike water @ 165 f
- Mash at 152 f for 60 min.
- Rinsed in 1 gallon hot tap water (I should have heated it)
- Boil 30 minutes
- 0.8 oz. Hallertau
- Boil for 60 more minutes
- 1/4 tsp. Irish Moss last few minutes

I used a sink full of water and my wort chiller to get it down to about 75 f before pitching the yeast (1.050 OG). As I said above the ambient temperature was pretty high in the house (high 70's), so the next morning the fermentor was going wild and the temperature was up near 80 f. I tried to put a wet t-shirt on the fermentor to cool it down a bit, but that didn't help too much. I fermented out pretty quick and then the temperature came down.




I left it in the primary for two weeks and then bottled it. After a couple of weeks to carbonate I tried one. The banana was off the chart, but there was a lot of fusel alcohol.

Update: I just finished my last bottle in December '13. Seems like the both the banana aroma and fusel alcohol chilled out a bit. It was really good, especially because I drank it out of a glass Das Boot!

Home Brew Batch #11: All Grain Pale Ale #2

So I accomplished my goal of actually getting the first all-grain batch to convert properly. It was way too bitter and light on the maltiness, so I went ahead and picked up a pound of Munich malt to add to this second batch. When I looked in the hop cooler I also noticed that they had Citra hops in stock. These are my favorite type of hops and I thought they would add some nice flavor and dry hop aroma, so I grabbed a few ounces. Here is the revised recipe that I made (2.5 gallon batch):

- 3.5 pounds British 2-row malt
- 1.0 pound Munich malt
- 0.5 pound Biscuit Amber
- 0.75 oz. N. Brewer 10.6% AA (60 minutes)
- 0.25 oz. N. Brewer 10.6% AA (30 minutes)
- 0.5 oz. Cascade 6.2% AA (2 minutes)
- 0.5 oz. Citra 13.5% AA (flame out)
- 1.5 oz. Citra 13.5% AA (dry hop)
- 1/2 vial White Labs WLP001
- 1/4 oz. Irish Moss (15 minutes)

I used essentially the same brew process as the prior batch. I added a bit more strike water as the prior mash consistency was a little thick. I set the oven at 190 degrees right off the bat and that seemed to work to hold the 150 degree mash temperature. With the addition of the extra Munich malt the color and body were a bit better than the first batch. The Citra dry hopping gave it a great aroma.

Update: When the OC Fair home brew competition submission time rolled around this was the only one I had ready to put in 12 oz. bottles, so I went ahead and entered it. Did not score well at all though, apparently there was an issue with the carbonation. I think I had some inconsistency with priming sugar because some of the bottles foamed up a bit. I had experienced this with some of my bottles too. Need to stir in the priming sugar next time...

Home Brew Batch #10: All Grain Pale Ale #1

Ever since I started homebrewing, I have had an interest in trying an all grain batch. I was hesitant to do this though because of the additional equipment needed, but thanks to posts online like this one on Home Brew Talk and this one on Menu in Progress, I gained the courage to try my first all grain via the stove top / brew in a bag method.

My main goal with this batch was really to see if I could successfully convert the grains to fermentable sugars using my existing equipment. The only thing I had to buy for the stove top all grain method was a large grain sack that would completely fill my pot. I found nylon strainer bags at my local hardware store that were designed for filtering paint into a five gallon bucket, so I thought those would work fine in my 4 gallon brew kettle.

I was concerned that my brew kettle wasn't going to be big enough to fit all the grain I purchased, so I decided to cut the batch back to 2.5 gallons and it actually turned out to be a great idea. Not only did the necessary grains fit into my available brew kettle easily, but the smaller batch enabled me to do a full boil with the hops and just made life easier when transferring, cooling, etc. And I get to experiment twice as much without having to wait to finish off 5 gallons of beer before starting my next batch.



The recipe I used was very simple (2.5 gallon batch):

- 3.5 pounds British 2-row malt
- 0.5 pound Biscuit Amber
- 0.75 oz. N. Brewer 10.6% AA (60 minutes)
- 0.25 oz. N. Brewer 10.6% AA (30 minutes)
- 0.5 oz. Cascade 6.2% AA (2 minutes)
- 1/2 vial White Labs WLP001
- 1/4 oz. Irish Moss (15 minutes)

With the help of some online calculators, I was able to figure out that 1 gallon of strike water at 183 degrees would result in a mash temperature of approximately 152 degrees. I was looking to do a 60 minute mash, but was having quite a bit of trouble holding my temperature. I didn't think that it would be a good idea to blast the bottom of my brew kettle with fire because I was worried about melting the nylon bag, so instead I tried to put the kettle in the oven. Setting the oven at 160 degrees didn't even hold the temperature though, so I ended up having to set it almost all the way to 200 degrees to hold the temperature. This didn't seem to be as big of a problem with the posts that I had reviewed online. Then I rinsed my grain bag in a separate pot with 2 gallons of 180 degree water and then drained.

I was successful in getting the grains to convert into sugar (OG was low though), so that goal was accomplished and I gained some all grain confidence for my next batch. I think I was a bit aggressive on the bittering hops (I was just eyeing it because I don't have a scale yet) because it came out really bitter. For the next batch I think I will cut back on the bittering hops and throw them in as dry hops.





This was also my first attempt to cold crash to see if I could get some additional clarity in the finished product. I discovered that I need a two way air lock because my existing air lock kept trying to suck in the sanitizer as it cooled...














Update: I'm actually finishing up this post almost 9 months after actually brewing the batch... After now having completed a few all grain batches I noticed that the grain bill looked really light. I went back and took a look at the original recipe that I was using and it looks like I must have cut that grain in half when purchasing at the homebrew store knowing that I was going to be doing a 2.5 gallon batch, but I still purchased enough hops and yeast for a 5 gallon batch. Oops... So much for having my brewing recipe book right out on the counter. This goes a long way to explain why the OG was low and why it was so bitter!