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Text of the page (random words):
2014 fermentation steps name days temp estimated actual primary 21 days 72 0 f 08 16 2014 08 16 2014 secondary 14 days 72 0 f 09 06 2014 grains adjuncts amount percentage name time gravity 8 00 lbs 59 26 pilsner 2 row bel 60 mins 1 036 4 00 lbs 29 63 rahr red wheat 60 mins 1 037 1 00 lbs 7 41 oats flaked 60 mins 1 037 8 00 ozs 3 70 carafa iii 60 mins 1 032 hops amount ibu s name time aa 1 50 ozs 18 45 hallertauer hersbrucker 60 mins 4 00 1 00 ozs 0 00 citra 0 mins 13 20 1 00 ozs citra 7 days 13 20 yeasts amount name laboratory id 1 0 pkg brettanomyces bruxellensis trois white labs 0644 additions amount name time stage 1 00 oz coriander seed 15 mins boil 1 00 oz whirlfloc tablet 15 mins boil 3 00 each oranges 14 days secondary mash profile light body infusion in 75 min 150 0 f add 16 88 qt 1 25 qt lb water 162 0 f sparge sparge 17 54 qt of 170 0 f water over 60 mins posted by holzbrew at 11 57 am no comments monday july 7 2014 xmas on my mind being that its warm outside it seemed a good time to start to plan a brew for when its cold outside namely the holzbrew 2014 xmas ale i decided upon a bourbon dubbel quad i call it a dubbel quad perhaps a duad because the og 1 082 places this beer somewhere between the dubbel and quad categorical styles i ve never cared much about brewing to a particular style so no worries i ve been on a big trappist kick lately and thought it would make a nice beer for winter i saw that latrappe makes a bourbon barrel aged version of their quad that gets great ratings on beeradvocate and ratebeer so i figure it might be worth aging this batch on bourbon soaked oak cubes the white labs 500 strain that i pitched took off beautifully the picture above shows the wort at pitching left and then again 12 hours later right papa noel style belgian dark strong ale type calories 260 rating 0 0 boil size 7 96 gal ibu s 21 77 batch size 7 00 gal color 20 0 srm boil time 90 minutes preboil og 1 075 estimated actual brew date 07 06 2014 og 1 080 1 082 fg 1 018 1 018 abv 8 12 8 38 efficiency 72 74 serve date 06 22 2015 fermentation steps name days temp estimated actual primary 21 days 70 0 f 07 06 2014 07 06 2014 secondary 90 days 72 0 f 07 27 2014 bottle keg 30 days 74 0 f 10 25 2014 grains adjuncts amount percentage name time gravity 18 00 lbs 82 76 pilsner 2 row bel 60 mins 1 036 2 00 lbs 9 20 candi sugar dark d90 20 mins 1 036 6 00 ozs 1 72 special b malt 60 mins 1 030 1 00 lbs 4 60 turbinado 60 mins 1 044 6 00 ozs 1 72 briess 2 row caramel 40l 60 mins 1 034 hops amount ibu s name time aa 2 00 ozs 15 73 hallertauer hersbrucker 60 mins 4 00 1 00 ozs 6 04 hallertauer hersbrucker 30 mins 4 00 yeasts amount name laboratory id 1 0 pkg trappist ale white labs 0500 additions amount name time stage 1 00 oz oak chips 15 weeks secondary 1 00 oz whirlfloc tablet 15 mins boil mash profile medium body infusion in 60 min 154 0 f add 23 44 qt 1 25 qt lb water 166 0 f sparge sparge 20 16 qt of 170 0 f water over 60 mins other 2oz hungarian medium roast oak cubes 375ml bourbon holzbrew posted by holzbrew at 8 12 pm no comments sunday march 2 2014 new brews during 2014 its been some time since i ve updated the blog holzbrew jr has arrived and he demands deserves most of sr s attention despite this i have done some brewing the last couple of months and i figured i share the recipes the first batch was a bock with substantial rye additions i thought this rye bock named heart shaped bock would hit the spot at the end of winter and help usher in the spring the second brew is a west coast style dipa it had been some time since i made a gnarly hop filled dipa hop sauce so i figured why not i brewed the dipa yesterday and unfortunately over milled the grain which led to a painfully stuck mash which took two hours of hand filtering to extract a good 7 gallons of wort to go into the kettle fortunately i don t think there was any irreparable damage to the brew even if there was to my brewer ego heart shaped bock style maibock helles bock type all grain calories 178 rating 0 0 boil size 6 87 gal ibu s 47 52 batch size 6 00 gal color 11 3 srm boil time 60 minutes preboil og 1 052 estimated actual brew date 01 05 2014 og 1 055 1 050 fg 1 010 1 010 abv 5 90 5 24 efficiency 70 63 serve date 03 16 2014 fermentation steps name days temp estimated actual primary 14 days 52 0 f 01 05 2014 01 05 2014 secondary 42 days 35 0 f 01 19 2014 bottle keg 14 days 74 0 f 03 02 2014 grains adjuncts amount percentage name time gravity 3 00 lbs 21 05 weyermann rye malt 60 mins 1 029 0 50 lbs 3 51 weyermann carawheat 60 mins 1 037 0 25 lbs 1 75 weyermann chocolate rye 60 mins 1 032 0 25 lbs 1 75 cara pils dextrine 60 mins 1 033 9 25 lbs 64 91 pale malt 2 row us 60 mins 1 036 1 00 lbs 7 02 candi sugar clear 60 mins 1 036 hops amount ibu s name time aa 1 00 ozs 21 30 sterling first wort 7 50 1 00 ozs 16 37 sterling 30 mins 7 50 1 00 ozs 7 72 sterling 10 mins 7 50 1 00 ozs sterling 7 days 7 50 yeasts amount name laboratory id 1 0 pkg german bock lager white labs 0833 additions none mash profile sacch rest 60 min 151 0 f add 19 88 qt 1 50 qt lb water 165 3 f mashout 5 min 168 0 f heat to 168 0 f over 2 mins hop sauce style imperial ipa type all grain calories 235 rating 0 0 boil size 5 88 gal ibu s 220 92 batch size 5 00 gal color 7 7 srm boil time 90 minutes preboil og 1 068 estimated actual brew date 03 01 2014 og 1 073 1 076 fg 1 012 1 012 abv 7 99 8 38 efficiency 65 67 serve date 04 10 2014 fermentation steps name days temp estimated actual primary 14 days 68 0 f 03 01 2014 03 01 2014 secondary 14 days 35 0 f 03 15 2014 secondary 12 days 72 0 f 03 29 2014 grains adjuncts amount percentage name time gravity 14 50 lbs 87 83 pale malt 2 row us 60 mins 1 036 0 63 lbs 3 82 caramel crystal malt 40l 60 mins 1 034 0 63 lbs 3 82 briess carapils 60 mins 1 034 0 75 lbs 4 54 corn sugar dextrose 60 mins 1 046 hops amount ibu s name time aa 3 50 ozs 153 64 columbus tomahawk first wort 14 00 0 75 ozs 28 26 columbus tomahawk 45 mins 14 00 1 00 ozs 23 66 falconer s flight 30 mins 10 50 1 00 ozs 0 00 centennial 0 mins 10 00 1 00 ozs 0 00 falconer s flight 0 mins 10 50 1 00 ozs columbus tomahawk 12 days 14 00 1 00 ozs centennial 12 days 10 00 1 00 ozs falconer s flight 12 days 10 50 0 25 ozs falconer s flight 5 days 10 50 0 25 ozs centennial 5 days 10 00 0 25 ozs columbus tomahawk 5 days 14 00 yeasts amount name laboratory id 1 0 pkg american ale wyeast labs 1056 additions amount name time stage 7 00 g gypsum 15 mins mash 1 00 oz whirlfloc tablet 15 mins boil mash profile light body infusion in 60 min 153 0 f add 19 70 qt 1 25 qt lb water 162 0 f mashout 10 min 170 0 f heat to 170 0 f over 2 mins sparge sparge 14 01 qt of 170 0 f water over 60 mins posted by holzbrew at 6 24 pm no comments tuesday november 5 2013 a decade under the influence 10 years of gabf in review in 2007 i had the great fortune of attending the great american beer festival gabf it was a fun trip to denver with several brewery visits and a trip to falling rock thrown in as well if you ve been you know its the big show the crowd is energetic and rowdy and the brewery employees and volunteers are tremendous brewers can pretend that winning hardware at gabf doesn t matter but that s simply not true winning medals tends to be followed by a decent bump in sales or at least increased visibility and recognition in the industry i d go every year if money and vacation time were no object if you haven t been you need to go with the release of this year s medal winners a few weeks ago i took it upon myself to download the last ten years of medal winners for some quick analysis top us states the brewing industry might be 99 free of jerks but that doesn t mean that bragging rights don t exist over the last ten years three brewing communities stand out as exceptional based upon total medals gold silver and bronze won of the time trends shown below only three are statistically different california colorado and oregon i doubt these results are surprising to anyone attuned to the craft brew industry top breweries i think the list of the top twenty breweries winning medals below is a bit more surprising than the top states list above several of the breweries on the list below are in fact brewpubs with multiple locations so i m not sure this is a fair comparison surprisingly pabst miller and anheuser busch are high on this list however these macros typically win medals in the less exciting categories such as american light style lager the first brewery on the list that is not a macro or a brewpub chain is firestone walker brewery medal count pizza port 68 rock bottom brewery 60 pabst brewing co 39 miller brewing co 38 firestone walker brewing co 37 pelican brewing co 28 iron hill brewery restaurant 26 sandlot the 23 devils backbone brewing co 23 deschutes brewery bend public house 23 anheuser busch 22 gordon biersch brewery restaurant 19 barley brown s brew pub 19 dry dock brewing co 18 bj s restaurant brewery 18 russian river brewing co 17 new glarus brewing co 17 boston beer co 17 alaskan brewing co 17 snake river brewing 16 fest love holzbrew posted by holzbrew at 10 04 pm no comments sunday october 13 2013 empirical anomaly brett trois ipa not everything can be explained by theory and scientific testing alchemy still exists to an extent when it comes to homebrewing this afternoon i figured i d try to brew up a batch where brettanomyces no longer remained a member of the supporting cast it was time for it to be featured in a staring role i ve been reading the last couple of months about a variety of exciting brett only beers so i figured it was time to give it a try i ve used brett quite a bit in the past to help add funkiness once primary fermentation is complete this beer uses brett as the primary fermenter these brett only beers ferment somewhat fast and have a nice flavor profile full of mango and tropical fruit which sounds really awesome i added some wheat to in order to keep the body light additionally i added acid malt to the mash in order to give the brett some lactic acid to grab on to the hop profile is pretty much 50 50 centennial my love affair continues and citra the new girl in town i threw in a little chinook since i already had an ounce around the house and have been trying to find a use for it empirical anomaly style unassigned type calories 212 rating 0 0 boil size 6 87 gal ibu s 64 09 batch size 6 00 gal color 10 3 srm boil time 75 minutes preboil og 1 062 estimated actual brew date 10 13 2013 og 1 066 1 060 fg 1 010 1 010 abv 7 34 6 55 efficiency 70 64 serve date 11 09 2013 fermentation steps name days temp estimated actual primary 28 days 68 0 f 10 13 2013 10 13 2013 grains adjuncts amount percentage name time gravity 13 00 lbs 76 47 pale malt 2 row us 60 mins 1 036 4 00 ozs 1 47 briess 2 row caramel 40l 60 mins 1 034 3 00 lbs 17 65 rahr red wheat 60 mins 1 037 8 00 ozs 2 94 acid malt 60 mins 1 027 4 00 ozs 1 47 fawcett pale chocolate 60 mins 1 030 hops amount ibu s name time aa 2 00 ozs 51 71 centennial 60 mins 10 00 1 00 ozs 12 38 citra 10 mins 13 20 1 00 ozs 0 00 citra 0 mins 13 20 1 00 ozs 0 00 centennial 0 mins 10 00 1 00 ozs 0 00 chinook 0 mins 13 00 1 00 ozs centennial 7 days 10 00 1 00 ozs citra 7 days 13 20 yeasts amount name laboratory id 1 0 pkg brettanomyces bruxellensis trois white labs 0644 additions none mash profile full body infusion in 45 min 158 0 f add 21 25 qt 1 25 qt lb water 170 0 f sparge sparge 17 07 qt of 170 0 f water over 60 mins batch updates 10 26 13 gravity reading today indicated a specific gravity of 1 017 which is roughly where i hoped it would be after two weeks i d ultimately like this one to finished around 1 010 1 012 then bottle it i l probably check it again next weekend the taste was both citrusy and fruity i hope the citrusy centennial flavor sticks around for a bit however the fruity brett trois characteristics may dominate most people brewing with trois report that the hop flavors are subsumed by the fruity brett characteristic keeping it wild yeast holzbrew posted by holzbrew at 10 05 pm 2 comments sunday october 6 2013 celebration day i was itching to brew this weekend but was ambivalent to the style so i asked mrs holzbrew what style she is craving back story she is 8 months pregnant and this beer will be ready to drink right around the time she can drink beer again we currently have a dubbel hoppy red and porter on draft so she wanted something light malty and fruity we decided upon a saison saison is such a fun style to brew due to the incredible amount of latitude with in the style and i have brewed several almost any sort of spice or fruit is fair game in a saison or instead you can keep it clean and go without excessive additives saisons can be funky sour hoppy or floral also i note people have been brewing black saisons lately which is a cool innovation basically saison is defined as almost any wort fermented with a saison yeast strain within the yeast selection there are several belgian and french strains i really like the wyeast french saison varietal unfortunately it was not available at the local hbs yesterday when i stopped by consequently i ended up with white labs 585 i ve never used this strain before but it looked just right both tart and fruity it was a rainy day but things went pretty well no major set backs i used a mix of 2 row unmalted red winter wheat and oatmeal for the fermentables i would have loved to have added some belgian pilsner but i ve got a ton of 2 row around the house and i couldn t justify buying pilsner malt on my grad student budget i also probably would have liked to have used malted wheat but i had the the red wheat around the house the hop profile is 100 saaz simple and beautiful the color turned out really light and clear as can be seen below if i can swing it i may try to brew up a brett trois ipa next week i d read a lot of great things about these all brett beers lately and i figure i might try my hand at it below is the recipe from today s foray into familiar belgian territory celebration day style saison type calories 206 rating 0 0 boil size 5 83 gal ibu s 32 71 batch size 5 00 gal color 5 2 srm boil time 60 minutes preboil og 1 061 estimated actual brew date 10 06 2013 og 1 064 1 055 fg 1 010 1 010 abv 7 07 5 89 efficiency 70 59 serve date 10 06 2013 grains adjuncts amount percentage name time gravity 9 75 lbs 69 64 pale malt 2 row us 60 mins 1 036 3 00 lbs 21 43 rahr red wheat 60 mins 1 037 1 00 lbs 7 14 oats flaked 60 mins 1 037 4 00 ozs 1 79 acid malt 60 mins 1 027 hops amount ibu s name time aa 2 00 ozs 25 10 saaz 60 mins 4 00 1 00 ozs 7 60 saaz 20 mins 4 00 2 00 ozs 0 00 saaz 0 mins 4 00 yeasts amount name laboratory id 1 0 pkg belgian saison white labs 585 additions amount name time stage 1 00 tsp black pepper 15 mins boil 0 40 oz coriander seed 15 mins boil 1 00 oz whirlfloc tablet 15 mins boil mash profile light body infusion 75 min 150 0 f add 17 50 qt 1 25 qt lb water 166 3 f sparge sparge ...