Saturday, May 3, 2014

My first all grain homebrew (Hulk SMASHed)

Well, after 2 1/2 years of homebrewing, I FINALLY upgraded to an all grain system. I've actually had this equipment since last fall, but never used it until today. Jesse of "Uphill Brewing" came over to help me out and lend me some equipment. We made a "SMASH" beer (single malt and single hop). We're calling it Hulk SMASH! The only ingredients are 14lbs 2-row malt, 4oz mosaic hops and WLP001 California Ale Yeast. That's about it. Can't wait to see how this turns out!

Friday, May 2, 2014

Jesse's altbier and vanilla bourbon oatmeal stout | Chad'z Homebrew Reviews #41

Jesse gave me a few new homebrews to try, recently. I didn't review them all on camera, except for these two. Jason came over and helped me out with them. He moved to Boston a few days after we shot this video.

Here's the recipe:
ALTBIER;
Recipe: ctRL. alT. dELETE

Brewer: Jesse Cosser (Uphill Brewing)

Asst Brewer:

Style: Düsseldorf Altbier

TYPE: All Grain

Taste: (30.0)



Recipe Specifications

--------------------------

Boil Size: 8.22 gal

Post Boil Volume: 7.02 gal

Batch Size (fermenter): 6.00 gal 

Bottling Volume: 5.60 gal

Estimated OG: 1.051 SG

Estimated Color: 13.1 SRM

Estimated IBU: 45.0 IBUs

Brewhouse Efficiency: 72.00 %

Est Mash Efficiency: 81.0 %

Boil Time: 90 Minutes



Ingredients:

------------

Amt                   Name                                     Type          #        %/IBU       

6 lbs                 Pilsen Malt 2-Row (Briess) (1.0 SRM)     Grain         1        51.3 %      

2 lbs                 Munich Malt (9.0 SRM)                    Grain         2        17.1 %      

2 lbs                 Vienna Malt (3.5 SRM)                    Grain         3        17.1 %      

1 lbs                 Aromatic Malt (Dingemans) (19.0 SRM)     Grain         4        8.5 %       

8.0 oz                Caramunich Malt (56.0 SRM)               Grain         5        4.3 %       

3.2 oz                Carafa II (412.0 SRM)                    Grain         6        1.7 %       

0.80 oz               Magnum [12.00 %] - Boil 60.0 min         Hop           7        35.0 IBUs   

0.50 oz               Tettnang [4.50 %] - Boil 25.0 min        Hop           8        3.3 IBUs    

1.20 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        9        -           

1.20 tsp              Yeast Nutrient (Boil 15.0 mins)          Other         10       -           

1.00 oz               Tettnang [4.50 %] - Boil 10.0 min        Hop           11       3.3 IBUs    

1.00 oz               Tettnang [4.50 %] - Steep/Whirlpool  15. Hop           12       3.4 IBUs    

1.0 pkg               German Ale/Kolsch (White Labs #WLP029) [ Yeast         13       -           





Mash Schedule: Double Infusion, Light Body

Total Grain Weight: 11 lbs 11.2 oz

----------------------------

Name              Description                             Step Temperat Step Time   

Protein Rest      Add 2.88 gal of water at 132.4 F        122.0 F       30 min      

Saccharification  Add 2.34 gal of water at 189.7 F        149.0 F       50 min      

Mash Out          Add 2.63 gal of water at 210.6 F        168.0 F       10 min      



Sparge: Batch sparge with 2 steps (Drain mash tun , 2.02gal) of 168.0 F water

VANILLA BOURBON OATMEAL STOUT
Recipe: Oatmeal Stout W/ Bourbon
Brewer: Jesse Cosser (Uphill Brewing)
Asst Brewer:
Style: Oatmeal Stout
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 7.82 gal
Post Boil Volume: 7.02 gal
Batch Size (fermenter): 6.00 gal  
Bottling Volume: 6.13 gal
Estimated OG: 1.066 SG
Estimated Color: 40.7 SRM
Estimated IBU: 0.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 81.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU        
10 lbs                Pale Malt, Maris Otter (3.0 SRM)         Grain         1        67.6 %       
2 lbs                 Oats, Flaked (toasted in oven for 20 min Grain         2        13.5 %       
1 lbs                 Caramel/Crystal Malt - 80L (80.0 SRM)    Grain         3        6.8 %        
1 lbs                 Chocolate (Briess) (350.0 SRM)           Grain         4        6.8 %        
8.0 oz                Chocolate Malt (450.0 SRM)               Grain         5        3.4 %        
4.8 oz                Black (Patent) Malt (500.0 SRM)          Grain         6        2.0 %        
1.0 pkg               Irish Ale (Wyeast Labs #1084) [124.21 ml Yeast         7        -            


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 14 lbs 12.8 oz
----------------------------
Name              Description                             Step Temperat Step Time    
Mash In           Add 4.87 gal of water at 162.5 F        150.0 F       75 min       

Sparge: Fly sparge with 4.97 gal water at 168.0 F
Notes:
------
Oatmeal Stout recipe taken from "Brewing Classic Styles", J.Z. Then modified for a vanilla bourbon stout.

Wort was boiled for 90 minutes due to high starting volume. Because of this, melanoidians may be overly present.

quart mason jar, filled with Medium oak chips and 1 pint of bourbon, left to rest for 2 weeks. Bourbon and 1/4 cup of homemade vanilla added to seconday. Bulk aged for 3 weeks. Bottled with S-05 yeast.