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Eileen’s Irish

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Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 45 min 33.6 IBUs 32.9751903 1.046 1.013 4.3 %
Actuals 1.043 1.006 4.9 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Dry Stout 13 A 1.036 - 1.05 1.007 - 1.011 30 - 45 25 - 40 1.8 - 2.5 4 - 5 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 7 lbs 70
Barley, Flaked 2 lbs 20
Black Barley (Stout) 1 lbs 10

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 2 oz 45 min Boil Pellet 5

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 10.00 g 60 min Mash Water Agent
Whirlfloc Tablet 33.81 oz 15 min Boil Fining
GoFerm Protect 0.25 tsp 0 min Primary Other

Yeast

Name Lab Attenuation Temperature
Irish Ale Yeast (WLP004) White Labs 72% 65°F - 68°F

Mash

Step Temperature Time
Mash In 154°F 60 min
Mash Out 168°F 10 min

Notes

First use of false bottom in cooler.

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Breaking the Long Fast from Brewing-OctoberFest2014

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FINALLY!  I brewed again the weekend before last.  This will be my first lager.  I ordered the White Labs yeast from MoreBeer, along with the ice pack.  I guess I should have ordered several, as the box was sitting in the sun when I got home and the yeast was quite warm.  I put it in the fridge to cool it down, then made a starter Friday night.    Not much was happening on Saturday…even after waiting all day.  I figured it was no good, but I re-pitched a second time anyway.  By Sunday morning there was maybe a little life and by noon the was action for sure.  So I went ahead and brewed.  Nothing out of the ordinary during the process…it went well.  I ended up a little low on the OG, and a little light on the volume.  But, by golly, after 2 weeks at 53F, the little lager yeasties are plodding along, doing their job.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 90 min 41.5 IBUs 36.3 SRM 1.044 SG 1.010 SG 4.4 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Dry Stout 13 A 1.036 - 1.05 1.007 - 1.011 30 - 45 25 - 40 1.8 - 2.5 4 - 5 %

Fermentables

Name Amount %
MCI Stout Malt 7 lbs 70
Chocolate Malt 1 lbs 10
Crystal 190 Patagonia 1 lbs 10
Wheat Malt (Gambrinus) 1 lbs 10

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 1 oz 60 min Boil Pellet 5
Challenger 0.5 oz 60 min Boil Pellet 7.5
Hallertauer Hersbrucker 0.5 oz 60 min Boil Pellet 4
Challenger 0.25 oz 10 min Boil Pellet 7.5
Goldings, East Kent 0.25 oz 10 min Boil Pellet 5
Hallertauer Hersbrucker 0.25 oz 10 min Boil Pellet 4

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 10.00 g 60 min Mash Water Agent
Whirlfloc Tablet 1.20 Items 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
Windsor Yeast (-) Lallemand 75% 62°F - 72°F

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Brew Day – National Homebrew Day – Beamish-ish Stout- BS1

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For our first club brew session, the Calaveras Hoppy Brewers met at Bob’s Brewing in Valley Springs for National Homebrew Day, 2014.  We had a great time, and it was lots of fun seeing everybody’s setups and techniques.  Plenty of good food, friends and Homebrew!

Some of the gang!

Some of the gang!

I chose to brew a recipe from Michael Dawson.   I was able to match most of his ingredients.

It was a lot of fun brewing at a remote location, but I really had to think things out.  Some worked out OK, others not so much.  The mash tun and burner/brew kettle worked just fine.  I had to cobble together a mash tun stand using my piano keyboard stand, and I think I’ll keep using this rig at home.  I had a little more trouble preparing to re-hydrate the dry yeast.  I chose to boil the water at home and then rinse an Erlenmeyer flask in StarSan before poring the boiled water in it to cool.  I think too much of the sanitizer was left in the flask.  The primary fermentation has been a little sluggish…we’ll see how that comes out.  If I were to do it again, I’d boil the water in the flask, then cover it.  Next time I’ll also make sure to bring a Y-valve for the faucet, so I’ll be able to share the water at kettle cooling time.  I did hit my final gravity, so I’m happy with that, too.

FINALLY got this batch into bottles yesterday (6-1-14).  SG was still about 10 points high after 2 weeks when I transferred to secondary.  Quite a bit of yeast activity after racking.  I kept it in secondary until yesterday.  A bit of effervescence, but not too bad.  SG was down to 1.008, and it tastes pretty decent!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 90 min 41.5 IBUs 36.3 SRM 1.044 SG 1.010 SG 4.4 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Dry Stout 13 A 1.036 - 1.05 1.007 - 1.011 30 - 45 25 - 40 1.8 - 2.5 4 - 5 %

Fermentables

Name Amount %
MCI Stout Malt 7 lbs 70
Chocolate Malt 1 lbs 10
Crystal 190 Patagonia 1 lbs 10
Wheat Malt (Gambrinus) 1 lbs 10

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 1 oz 60 min Boil Pellet 5
Challenger 0.5 oz 60 min Boil Pellet 7.5
Hallertauer Hersbrucker 0.5 oz 60 min Boil Pellet 4
Challenger 0.25 oz 10 min Boil Pellet 7.5
Goldings, East Kent 0.25 oz 10 min Boil Pellet 5
Hallertauer Hersbrucker 0.25 oz 10 min Boil Pellet 4

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 10.00 g 60 min Mash Water Agent
Whirlfloc Tablet 1.20 Items 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
Windsor Yeast (-) Lallemand 75% 62°F - 72°F

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Not sure where this fits in the style guidelines!
Maybe Foreign Extra Stout?

Brew Day – Eileen’s Irish

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Eileen's IrishYes, she is.  She’s a McDonald by birth, after all…

This is a nice dry stout that will serve as the top half of Black-And-Tans for St. Patrick’s Day.  The recipe is the stock one in BeerSmith, and it’s pretty simple.

 

 

Setup

Setup

 

The brew session went pretty smoothly.  It was a blustery Super Sunday (glad I had something to occupy my afternoon other than that pathetic game!)

 

 

 

BrewSmith Timer

BrewSmith Timer

 

I’ve been using BrewSmith for designing (or transposing) beers, then ordering ingredients.  I also like the timer during the brew session.

 

 

 

 

Adding Kent Golding Hops

Adding Kent Golding Hops

 

The mash went the best it has for me so far.  The trick I needed to learn was not to put too much mash water in.  I hit the gravity pretty well, although my brewhouse efficiency calculated out to around 67%.  Here’s the hops being added to the boil.

 

 

 

Yeast Starter

Yeast Starter

 

I made a yeast starter, as I am doing more often.  I started early enough in the week that I was able to feed it twice.  By pitching time, there was plenty of yeasty activity, and I saw decent bubbling in the airlock withing a couple of hours.

 

 

 

BJCP style guide

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 90 min 43.2 IBUs 32.6 SRM 1.039 1.010 3.7 %
Actuals 1.039 1.01 3.8 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Dry Stout 13 A 1.036 - 1.05 1.007 - 1.011 30 - 45 25 - 40 1.8 - 2.5 4 - 5 %

Fermentables

Name Amount %
Pale Malt (2 Row) UK 5 lbs 62.5
Barley, Flaked 2 lbs 25
Black Barley (Stout) 1 lbs 12.5

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 2.25 oz 60 min Boil Pellet 5

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 10.00 g 60 min Mash Water Agent
Whirlfloc Tablet 1.00 Items 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
British Ale Yeast (1098) Wyeast Labs 74% 64°F - 72°F

Mash

Step Temperature Time
Mash In 154°F 60 min
Mash Out 168°F 10 min

Notes

A very simple all grain beer that produces a great Guiness-style taste every time. So light in body that I have even made black and tans with it using a full body pale ale in the bottom of the glass.

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