Wednesday, November 25, 2009

Parti-Gyle #2

2009 has been a wonderful year of trying out various low alcohol session beers, or what I like to call "table" beer. The Wayward IIPA provided the opportunity to run a true parti-gyle technique. The Small Beer from that was so clean, mild and perfectly brewed. It was so good, I brewed a huge 13 gallon batch, most of which got drunk in record time at a good friend's wedding.

Thirteen more gallons of small beer were planned until a special request was made. My nextdoor neighbor, after tasting the Scottish Imperial Stout, wanted to brew some for himself. A perfect compromise, and another chance to brew a true parti-gyle again.

After the wort for an Imperial Stout is drawn, another batch of low gravity wort will be drawn for a small beer. This time, the color will be much darker, but I imagine the taste will be as smooth as can be.

Much like the first parti-gyle, a couple specialty malts are added as the second sparge ensues. Some crystal & chocolate malt will build up a little more color and add a touch more malt flavor.

See write-ups, hopping schedules & more stats in their own posts...Imperial Stout & Mild Ale.

Parti-Gyle Mash

Grains
16.25 lbs. Maris Otter
1.00 lbs. Brown
1.00 lbs. Biscuit
0.25 lbs. Amber
0.25 lbs. UK Crystal 42L
1.00 lbs. UK Crystal 65L
0.75 lbs. Carafa III
0.50 lbs. UK Chocolate

Mild Ale Grain Booster added at 2nd sparge
0.25 lb. UK Crystal
2 oz. Amer. Chocolate


Hops in their own post

Yeast
Wyeast 1056: American Ale slurry from batch

Brew Day Stats

Brewed: 11/23/09
Racked:
Bottled:

Water Adjustment
Strike: 1.25 tsp Gypsum, .25 tsp Acid Blend, 1 tsp Chalk in mash
Fly: 1 tsp Gypsum
2nd Sparge: 1 tsp Gypsum, .5 tsp CaCl, .25 tsp Epsom
Boil: .25 tsp Kosher in each kettle

H2O/Grain Ratio: 1.2 qt/lb
Mash Ph: 5.2
Sacch. Rest Temp/Time: 153°F/60min
Mash Out Temp/Time: n/a

Imperial
Pre-boil Vol/SG: 7.2 gal/1.069
Post-boil Vol/OG: 5.75 gal/1.083

Mild
Pre-boil Vol/SG: 7.2 gal/1.020
Post-boil Vol/OG: 5.9 gal/1.026
FG: 1.011
ABW: 1.6%
ABV: 2%

Ferment Temp: Upper 60's-70°F

Thursday, November 19, 2009

NHC Dark Beer Contest...TONIGHT!

Tonight, a public tasting and judging of 5 dark ales will be hosted by Hamburger Mary's in Andersonville. As host of the event, Hamburger Mary's will also brew and feature the winning ale as a limited release, winter reserve offering in January 2010.

This special event has been in the works for about 2 months. 5 teams were assembled back in September at a Northside Homebrewer's Connection meeting. Each team brainstormed & met to brew a special dark ale perfect for winter, in hopes to win our first internal NHC homebrew contest. Aside from a special cash prize, the winning team will then go in to help brew their batch at the brewpub!

It should be a lot of fun. Hope to see you there!

Northside Hombrewer's Connection Dark Ale Contest

Host: Hamburger Mary's Brewpub 5400 N. Clark
When: TONIGHT...November 19th, Thursday
Time: 7pm-til last drop is poured
Entry: $5 for sample cup & judging ticket, 21+


***********************

5 Teams were formed
5 Beers were brewed 2 Brown, 2 Porter, 1 Stout
5 Kegs of fresh homebrew
5 3oz. Samples
**Open to Public**
1 Winning team
1 Winning dark ale will be brewed and served at Hamburger Mary's


***********************

Friday, November 13, 2009

Isaac The Great: APA

Last Monday, a good friend has come back to brew more hoppy beer. This time, as part of a birthday gift, it's a batch he brewed to take home and enjoy for himself and his group of friends. He likes hoppy beers, and this one is not only a big batch of IPA, but it will be separated into 2 different dry hopped versions.

The base beer is pale and bittered generously with about 40 IBUs in the 60min addition. Enough flavor hops were added to create the foundation for extra dry hops in the finish. The malts were kept pretty simple with lighter Lovibond crystal malts for a clean sweetness and a dose of aromatic and biscuit malts for a touch of toasted character and overall malt aroma.

Using Warrior hops at the 60min addition quickly answered my question to use them as flavor and late boil hops. The intense, and almost foul aroma rising from the boil after a few minutes of tossing them in, was an indication they might spoil any delicacy in hop flavor. I strongly recommended we replace them with Chinook. At first they didn't want to, but after about 30 minutes of insisting, both Casey and Isaac let go of the idea. However, I would let him use Warrior for dry hopping if that's really what he wants.

The brewday was a lot of fun. I thank Felipe for letting us borrow his stainless kettles and demijohn and for swinging by. Casey is the first brewing guest to actuall pick up brewing literature and "read" it. And when it comes to wiping pot lids, Isaac...you're a champ. Thanks for a fun brewday!

Isaac the Great: APA

Grains
17. lbs. Organic American 2-Row Pale
1.0 lbs. Amer. Crystal 10L
1.0 lbs. UK Crystal 25L
.75 lbs. Belg. Biscuit
.25 lbs. Belg. Aromatic
.50 LBS. CaraPils


Hops
1.0 oz. Warrior, 15.8%, pellet, 60min
.50 oz. Centennial, 9.1%, pellet, 60min
1.0 oz. Ahtanum, 5.2%, pellet, 15min
.33 oz. Amarillo, 7.5%, pellet, 15min
.33 oz. Chinook, 11%, pellet, 15min
1.0 oz. Ahtanum, 5.2%, pellet, 5min
.80 oz. Centennial, 9.1%, pellet, 5min
1.0 oz. Ahtanum, 5.2%, pellet, KO
.66 oz. Amarillo, 7.5%, pellet, KO
.66 oz. Chinook, 11%, pellet, KO


Dry Hops
1.5 oz. Warrior, pellet, in 4 gallons
1 oz. Ahtanum & 1 oz. Cascade, pellet, in 4.75 gallons


Yeast
Wyeast 1056: American Ale decanted pint starter

Brew Day Stats

Brewed: 11/9/09
Racked: 11/22/09
Bottled: 12/1/09

Water Adjustment: 1/3 water distilled
Strike: 2 tsp Gypsum, .5 tsp CaCl, 3g Epsom, .75 tsp Acid Blend
2nd Sparge: 1.5 tsp Gypsum, 3g Epsom
Boil: .5 tsp Kosher Salt

H2O/Grain Ratio: 1.2 qt/lb
Mash Ph: 5.3
Sacch. Rest Temp/Time: 151°F/60min
Mash Out Temp/Time: n/a
1st Batch Vol/SG: n/a

2nd Batch Sparge H2OTemp/MashTemp: n/a
2nd Batch Vol/SG: n/a

Pre-Boil Vol: 13 gal
Pre-Boil SG: 1.054
Boil Time: 90min
Post-Boil Vol: 10.5
Mash Efficiency: 76%

OG: 1.054
IBU: 56
Color/SRM: Deep Gold/7
Ferment Temp: 67°F

FG: 1.009
ABW: 4.7%
ABV: 5.9%