Monthly Archives: September 2015

Mosaic IPA v2

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60 sq.ft of Bottle Aging

The Battle Shed is now equipped with a bottle shelf for aging

Earlier this year I took a swing at brewing a SMaSH Mosaic IPA as a small batch.  I was still learning the details of the stove-top setup so hitting the numbers was challenging.  I ended up a bit short on gravity, and found out that Safale S-04 is NOT a replacement for White Labs Dry English Ale (WLP007) in any way shape or form.

The result of the brew was a medium strength IPA with a great nose and solid taste, if a bit sweet in the finish.  It was received well enough that it’s been requested again, but in a much bigger batch.  I won’t tweak all that much, except the mash profile to ensure a really dry finish since the Pilsner malt lends a significant amount of sweetness, despite not having any Crystal in the grain bill.

https://utahbiodieselsupply.com/brewingfilters.php

8″ x 10″ Hop Spider from Utah Biodiesel

I’ll also get a chance to use a few of the newer stainless hop screens.  I picked up a hop basket to replace my DIY hop spider.  It’s been an excellent upgrade simplifying the setup and cleanup.  I’ll also use the dry-hop tubes  and finally a two-stage filter to enhance the hop nose all the while staying O2 free.

How can I get all of those awesome beer stickers off ?

The Leaky Fermentor fermented its last beer. =(

Finally, my previous fermentation chamber The Smelly Beast,  A.K.A the Leaky Dripper , A.K.A The Garage Heater, A.K.A The Best Deal on Craigslist,  A.K.A 25 Dollars worth of Fridge has died.  Over the summer it increasingly would not keep anything under 50 degrees.  While that was fine for fermenting, it was NOT fine for hop storage in the freezer compartment.  Also, the constant drip of liquid was not much fun either.   Luckily Woxford has recently completed a 8′ x 10′ temperature controlled Battle Shed whose ambient temp is around 55F.  This Mosaic IPA will be the first clean beer to ferment in the shed with a heat belt to drive the temperature profile needed for a nice dry IPA.

Looking forward to getting another nice clean IPA through the system.  Hope you enjoy Mosaic IPA V2!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 90 min 66.9 IBUs 4.1 SRM 1.062 1.011 6.7 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American IPA 14 B 1.056 - 1.075 1.01 - 1.018 40 - 70 6 - 15 2.2 - 2.7 5.5 - 7.5 %

Fermentables

Name Amount %
Pilsen (BestMälz) 14.764 lbs 100

Hops

Name Amount Time Use Form Alpha %
Mosaic 0.44 oz 90 min First Wort Pellet 11.6
Mosaic 2.22 oz 5 min Boil Pellet 11.6
Mosaic 2.22 oz 20 min Aroma Pellet 11.6
Mosaic 3.17 oz 5 days Dry Hop Pellet 11.6

Miscs

Name Amount Time Use Type
Phosphoric 58.80 ml 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 12.60 g 60 min Mash Water Agent
Calcium Chloride 1.80 g 60 min Mash Water Agent
Epsom Salt (MgSO4) 1.20 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Dry English Ale (WLP007) White Labs 75% 65°F - 70°F

Mash

Step Temperature Time
Protein Rest 131°F 15 min
Saccharification 148°F 45 min
Mash Out 168°F 10 min

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Ramping up a base beer

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You looking good kid!

Tasting Atrial Rubicite Blend 1 (2013, front) with Atrial Rubicite Blend 5 (2015, back)

We’ve got a number of beers planned for the future and all of them include using sour, aged beer and blending with fruits.  In order to have enough of this base beer, we need to brew and age quite a bit.  To get started, we’re brewing up 13 gallons, max for the current system and get things aging while we wait for the various fruit seasons to occur.

Nothing special here, just my take on the base beer that Jester King uses for their fruited sours.  Enjoy!

Astroboy (aka Das Wunderkind)

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
13 gal 90 min 29.7 IBUs 3.8 SRM 1.040 1.005 4.6 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Saison 16 C 1.048 - 1.065 1.002 - 1.012 20 - 35 5 - 14 2.3 - 2.9 5 - 7 %

Fermentables

Name Amount %
Pilsner (2 Row) Bel 15 lbs 68.13
Munich Malt 2.35 lbs 10.67
Oats, Flaked 2.333 lbs 10.6
Wheat Malt, Ger 2.333 lbs 10.6

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 4.5 oz 10 min Boil Pellet 5.6
Saaz 2.25 oz 10 min Boil Pellet 7.6
Saaz 4.5 oz 5 min Boil Pellet 7.6
Goldings, East Kent 2.25 oz 5 min Boil Pellet 5.6
Cascade (2012 - Nikobrew 2012-11-23) 2.17 oz 7 days Dry Hop Pellet 5.9
Columbus (Tomahawk) - 2012 Crop - Purchased 20130220 1.08 oz 7 days Dry Hop Pellet 15.3

Miscs

Name Amount Time Use Type
Calcium Chloride 2.72 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 2.72 g 60 min Mash Water Agent
Epsom Salt (MgSO4) 0.35 g 60 min Mash Water Agent
Yeast Nutrient 2.36 tsp 5 min Boil Other

Yeast

Name Lab Attenuation Temperature
Jester King Mixed Culture (JK01) Jester King 86% 50°F - 95°F

Mash

Step Temperature Time
Mash In 152°F 60 min

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Some like it hot!

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parafin_waxed_barrel_side-1024x768

Quite a departure from what we normally do but my good friend Mark Hamzy has been playing with using Jester King’s mixed culture in many places, including making hot sauce!  Mark shared with me his first small batch and it was a resounding success. Full of hatch and smokey flavor, noticeable sour bite; oh and hot!  Mark asked me, how can we make it bigger this time?

Why not do 5 gallons and age it in a whiskey barrel?  Neither of us had done this before and we didn’t exactly have a recipe.  Our best guess was to come up with a ratio of hatch roasted chilis to beer and yeast.  We brewed up a smoked-malt base beer, about 4 gallons, unhopped and targeting 1.040.  While the wort was boiling we worked on de-skinning and blending up roughly two cases of freshly roasted hatch chilis.

pot_filled_with_hatch_chilis-1024x768

After we’d collected enough chili we would mix in a couple ounces of fresh wort, some of the mixed culture and then pour into the barrel via a funnel.   We’ll age this combination for many months, checking on it as we go, topping it off with both fresh mixed culture and wort to ensure we get it sour enough.

barrel_with_hatch_chilis-1024x768

Wunder Hatch

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
4 gal 90 min 0.0 IBUs 7.0 SRM 1.045 1.009 4.6 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Wild Specialty Beer 28 C 1.02 - 1.09 1 - 1.016 5 - 50 2 - 50 2 - 3 2 - 10 %

Fermentables

Name Amount %
Pilsen (BestMälz) 3.5 lbs 50
Smoked Malt 3.5 lbs 50

Miscs

Name Amount min Type
Phosphoric Acid 6.50 ml 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 1.30 g 60 min Mash Water Agent
Calcium Chloride 0.90 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Jester King Mixed Culture (0001) Jester King 83% 65°F - 77°F

Mash

Step Temperature Time
Saccharification 156°F 40 min
Mash Out 168°F 10 min

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