re: Homebrewing Thread: Volume II

I puree'd 5 lbs of turkey figs and added them to 5 gallons of a brett saison. 4 lbs probably only made it in the fermenter, due to space restrictions. A nice little refermentation has been going on. FG before adding figs was at 1.006. I'm going to give it a week or so and sample again. Thinking of blending some sour beer into this batch to see what happens before bottling.

Brewing up a Coffee Stout this weekend. First non-sour/funky nor IPA beer i've brewed in quite a while. Should be an easy brewday.

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Well you just ruined any chance of that

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Yep, I see a stuck sparge or something in his future.

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i have a Mad Fermentationist Saison Blend pack i need to use. Probably use it next week. Any one have an excellent sasion recipe to use with this?

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I've got a couple of good ones that I'll post when I get in front of my home computer.

The one I just made uses The Gnome recipe from Gordon Strong's recipe book but since I just made it I can't promise it's good. (Supposed to be similar to La Chouffe.)

This one is based on Tank 7. You don't have to do the multi-step mash if you don't want to and obviously you'd sub your yeast for the 3724.

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 14.19
Anticipated OG: 1.071 Plato: 17.35
Anticipated SRM: 3.9
Anticipated IBU: 30.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 70 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
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77.5 11.00 lbs. Pale Malt(2-row) America 1.036 2
19.8 2.81 lbs. Flaked Corn (Maize) America 1.040 1
2.6 0.38 lbs. Wheat Malt America 1.038 2

Hops

Amount Name Form Alpha IBU Boil Time
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0.24 oz. Magnum Whole 10.00 7.2 60 min.
0.20 oz. Simcoe Whole 13.00 7.6 55 min.
3.00 oz. Amarillo Whole 8.50 15.3 5 min.
2.25 oz. Amarillo Whole 8.50 0.0 0 min.
0.50 oz. Amarillo Whole 8.50 0.0 Dry Hop

Mash Schedule
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Mash Type: Multi Step

Grain Lbs: 14.19
Water Qts: 21.28 - Before Additional Infusions
Water Gal: 5.32 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 146 Time: 50
Intermediate Rest Temp : 155 Time: 25
Saccharification Rest Temp : 163 Time: 15
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 168 Time: 0

Notes
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Add 1 lb corn sugar to primary.

Whirlpool after 0 min hops addition. Dry h
op for 3 days.

Yeast: WLP 670 or WY 3724.

FG: 1.009.

I don't remember where this one came from but it was pretty good. Feel free to sub different hops. These were just some that I had around that I wanted to use up.

Recipe Specifics
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Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 24.41
Anticipated OG: 1.070 Plato: 17.09
Anticipated SRM: 4.1
Anticipated IBU: 36.1
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
79.9 19.50 lbs. Pilsener Germany 1.038 2
7.2 1.75 lbs. Munich Malt Germany 1.037 8
4.7 1.16 lbs. Wheat Malt America 1.038 2
8.2 2.00 lbs. Cane Sugar Generic 1.046 0


Hops

Amount Name Form Alpha IBU Boil Time
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2.00 oz. Target Whole 11.90 36.1 60 min.
1.00 oz. Belma Whole 11.00 0.0 0 min.
1.00 oz. Legacy Whole 7.80 0.0 0 min.
1.00 oz. Santiam Pellet 7.20 0.0 Dry Hop

Extras

Amount Name Type Time
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0.00 Oz Lemon Zest Spice 5 Min.(boil)
0.00 Oz Ginger Root Spice 5 Min.(boil)


Mash Schedule
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Mash Type: Single Step

Grain Lbs: 22.41
Water Qts: 33.61 - Before Additional Infusions
Water Gal: 8.40 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions

Saccharification Rest Temp : 148 Time: 90

Total Mash Volume Gal: 10.19 - Dough-In Infusion Only

Notes
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Use 5g of dried lemon peel and 1 g of dried ginger late in the boil.

Use
WLP565 or WY3724. Primary: 75-90F. Secondary: 4-6 wks @ 65-75F.

Question for the sour brewers on here.

Have any of you tried aging a sour beer in a corny keg? I'll be doing my first long aged sour this weekend. I don't have a 5 gallon carboy for aging, but I do have a spare keg. I'm thinking that it will be great for keeping oxygen out and taking periodic samples.

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I age all my sour/funky stuff in kegs. Keeps O2 out and makes sampling a cinch.

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well WTF have i been doing the past 5 months.

I haven't yet but I like the idea. I have 4, 3 gallon sour batches that I want to start fruiting. However, they are filled to the neck so my only option, really, is to transfer to a keg and add the fruit.

One beer will be ready to fruit in a week or 2. Added a French oak stave yesterday. Going to add somewhere between 6-8 lbs of raspberries to the keg. Inspiration is wicked weeds Framboos Morte.

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When your beer is finished, to you transfer it to a different keg for serving or serve from the same keg?

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Id transfer to another keg if you are not bottling so you aren't sucking up trub or yeast into your serving keg.

I like carbonating with yeast and sugar for traditional sours ( I prefer bottles), but this can also be done with a keg as well, with the added benefit of not having to worry about bombs with the pressure relief valve on a keg.