IT'S THE END OF THE WORLD AS WE KNOW IT!

You've seen the billboards.  According to some it's the end of the world this Saturday.  But, it can't be!  The CVBG Big Brew is that day and I get to participate!  So, in celebration of the world coming to an end I decided to brew this.  I made this recipe and label some time ago.  Now it has just a little more meaning......

Deliverance Double IPA
14-C Imperial IPA
Author: Wade Williams

Size: 5.5 gal
Efficiency: 64.0%
Attenuation: 75.0%
Calories: 269.07 kcal per 12.0 fl oz

Original Gravity: 1.080 (1.070 - 1.090)
Terminal Gravity: 1.020 (1.010 - 1.020)
Color: 9.68 (8.0 - 15.0)
Alcohol: 7.96% (7.5% - 10.0%)
Bitterness: 272.3 (60.0 - 120.0)

Ingredients:
16.68 lb American 2-row
0.55 lb Crystal Malt 40°L
0.55 lb White Wheat Malt
2.0 oz Chinook (13.0%) - added during boil, boiled 90 min
2.0 oz Warrior (16.0%) - added during boil, boiled 90 min
1.0 oz Simcoe (13.0%) - added during boil, boiled 45 min
1.0 oz Columbus (15.0%) - added during boil, boiled 30 min
1.5 lb Corn Sugar
2.25 oz Centennial (10.0%) - added during boil, boiled 0.0 min
1.0 oz Simcoe (13.0%) - added during boil, boiled 0.0 min
3.25 oz Columbus (15.0%) - added dry to primary fermenter
1.75 oz Centennial (10.0%) - added dry to primary fermenter
1.75 oz Simcoe (13.0%) - added dry to primary fermenter
3.0 ea White Labs WLP001 California Ale

Notes
Mash at 150 degrees

Results generated by BeerTools Pro 1.5.12

Orange Blossom Honey Cream Ale

The last keg of Weed Death Wheat Ale is about to blow and I need something on the lighter end of the flavor spectrum on tap for the summer months.  Now, it seems that every time I brew a "summer" beer I end up not liking it.  I think this comes from the fact that I just can't stand wheat beers.  Heck, I just haven't liked anything that I've brewed that ends up on this tap.  A cream ale seems like it could be more to my liking since I'm a fan of some Kolsch beers and this recipe uses Kolsch yeast and a Kolsch-ish recipe.  This recipe comes to us thanks to MuddyMikes on the MoreBeer Forums.  Here's the recipe and the label:

Orange Blossom Honey Cream Ale
6-A Cream Ale
Author: Wade L. Williams

Size: 11.04 gal
Efficiency: 64.0%
Attenuation: 75.0%
Calories: 151.0 kcal per 12.0 fl oz

Original Gravity: 1.046 (1.042 - 1.055)
Terminal Gravity: 1.011 (1.006 - 1.012)
Color: 6.04 (2.5 - 5.0)
Alcohol: 4.46% (4.2% - 5.6%)
Bitterness: 18.5 (15.0 - 20.0)

Ingredients:
14.06 lb English 2-row Pils
3.52 lb Corn Flaked (Maize)
1.17 lb German CaraHell
0.59 lb Belgian Aromatic
0.59 lb Biscuit Malt (Mout Roost 50)
1 oz Cluster Hops (7.0%) - added during boil, boiled 75 min
.5 oz Mt. Hood Hops (6.5%) - added during boil, boiled 75 min
1 tsp Wyeast Nutrient - added during boil, boiled 10 min
.5 oz Mt. Hood (6.5%) - added during boil, boiled 5 min
2 ea White Labs WLP029 German Ale/Kölsch

Notes
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 165 Time: 15
Sparge Temp : 170 Time: 30

*** Pitch 2 lbs of California Orange Blossom Honey, dissolved in 2 cups of hot water, in primary fermentor 5 days after fermentation starts. ***

*** Pitch zest of  3 naval oranges into pramary fermentor 14 days after fermentation starts. ***

Results generated by BeerTools Pro 1.5.12

Atomic Punk Strong Ale

A brew day with six friends and then dinner for them and their wives, what could be better?  ;-)  Tomorrow (Saturday) will be one looooooooooong day!

Here's the updated recipe and label:

Atomic Punk

14-B American IPA

Author: Wade Williams

Size: 10.5 gal

Efficiency: 64.0%

Attenuation: 75.0%

Calories: 230.79 kcal per 12.0 fl oz

Original Gravity: 1.069 (1.056 - 1.075)

Terminal Gravity: 1.017 (1.010 - 1.018)

Color: 21.64 (6.0 - 15.0)

Alcohol: 6.82% (5.5% - 7.5%)

Bitterness: 95.7 (40.0 - 70.0)

Ingredients:

29.0 lb Pale Ale Malt

3.25 lb Special B - Caramel malt

1.0 lb Cara-Pils® Malt

1.0 tsp 5.2 pH Stabilizer - added during mash

50.0 g Chinook (13.0%) - added during boil, boiled 85 min

50.0 g Chinook (13.0%) - added during boil, boiled 45 min

50.0 g Chinook (13.0%) - added during boil, boiled 15 min

1.0 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 min

1.0 tsp Yeast Nutrient (AKA Fermax) - added during boil, boiled 10 min

50.0 g Chinook (13.0%) - added during boil, boiled 0 min

2.0 ea Fermentis S-04 Safale S-04

Notes

Mash at 148

Pitch @ 66-67 and let it rise naturally to 69 and hold it there until it's within a few points of finishing then ramp it up to 72.

Results generated by BeerTools Pro 1.5.12

Arrogant Bastard Clone

Props to Mike "Tasty" McDole for cloning this beer!  This beer will be next in my lineup and will be brewed by myself and six friends who purchased the brew session and dinner at the OLM School fundraiser.

Arrogant Bastard
14-B American IPA
Author: Tasty McDole

Size: 10.5 gal
Efficiency: 64.0%
Attenuation: 75.0%
Calories: 224.17 kcal per 12.0 fl oz

Original Gravity: 1.067 (1.056 - 1.075)
Terminal Gravity: 1.017 (1.010 - 1.018)
Color: 21.56 (6.0 - 15.0)
Alcohol: 6.62% (5.5% - 7.5%)
Bitterness: 95.7 (40.0 - 70.0)

Ingredients:
29.0 lb Pale Ale Malt
3.22 lb Special B - Caramel malt
1.0 tsp 5.2 pH Stabilizer - added during mash
50.0 g Chinook (13.0%) - added during boil, boiled 85 min
50.0 g Chinook (13.0%) - added during boil, boiled 45 min
50.0 g Chinook (13.0%) - added during boil, boiled 15 min
1.0 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 min
1.0 tsp Yeast Nutrient (AKA Fermax) - added during boil, boiled 10 min
50.0 g Chinook (13.0%) - added during boil, boiled 0 min
2.0 ea White Labs WLP001 California Ale

Notes
Mash at 148

Results generated by BeerTools Pro 1.5.12

Willamette IPA

'Tis time to brew an IPA again as the Mad Pig is almost gone.  I was thinking of re brewing the wildly popular Sick Puppy IPA again but I've had this pound of Willamette hops on hand for about a year and I've been searching for a brew to use them in.  After searching the interwebs one night I learned that Jamil Z had tried to clone Lagunitas IPA many moons ago and came up with a recipe that used all Willamette hops.  I'm not shooting for a Lagunitas clone (and most homebrewers know that this recipe doesn't come close) but I did use the Lagunitas malt schedule on this beer and replaced most of the hop additions with Willamette hops.  What I'm shooting for is a somewhat spicy IPA with a nose that will knock your socks off!  Of course, with all experiments, this may fail miserably, but I'm hoping for the best.  I just picked up my supplies today from Barley and Wine and I'll be brewing this Saturday at about 5 am hoping to be done by 10 am.

Here's the label and the recipe:

Willamette IPA
14-B American IPA
Author: Wade L. Williams

Size: 11.0 gal
Efficiency: 64.0%
Attenuation: 75.0%
Calories: 209.43 kcal per 12.0 fl oz

Original Gravity: 1.063 (1.056 - 1.075)
Terminal Gravity: 1.016 (1.010 - 1.018)
Color: 12.7 (6.0 - 15.0)
Alcohol: 6.19% (5.5% - 7.5%)
Bitterness: 48.2 (40.0 - 70.0)

Ingredients:
24 lb American 2-row
2.0 lb White Wheat Malt
1.8 lb Munich Malt
1.2 lb Crystal Malt 60°L
2.75 lb Crystal 15
1.75 oz Magnum (10.5%) - added during boil, boiled 60 min
.7 oz Glacier (5.5%) - added during boil, boiled 20 min (similar to Willamette and I want to get rid of them)
1.25 oz Willamette (4.7%) - added during boil, boiled 20 min
2 oz Willamette (4.7%) - added during boil, boiled 10 min
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 min
1.0 tsp Yeast Nutrient (AKA Fermax) - added during boil, boiled 10 min
4 oz Willamette (4.7%) - added during boil, boiled 1 min
4 oz Willamette (4.7%) - added dry to primary fermenter
2.0 ea WYeast 1968 London ESB Ale

Notes
Mash temp 158-160

Ferment temp: 66F for three days - slowly raise to 70F over the next 3-4 days

Results generated by BeerTools Pro 1.5.3

Poker Dogs Pale Ale

I'm changing up the brewing schedule here a bit.  I went to fill up a growler of 44 Pale Ale this morning for a friend and the keg blew.  The last keg blew.  That means no more pale ale, the most popular beer in the lineup.  Sooooooooo, I'm going to brew the SNPA clone again, but I'm changing it up a bit to make it a little less than medium on the mouth feel.  This should make it more drinkable and with a little less ABV.  Here's the label and the recipe.

Poker Dogs Pale Ale
10-A American Pale Ale
Author: Wade Williams
Date: 7/2/2010

Size: 11.0 gal
Efficiency: 64.0%
Attenuation: 75.0%
Calories: 183.25 kcal per 12.0 fl oz

Original Gravity: 1.055 (1.045 - 1.060)
Terminal Gravity: 1.014 (1.010 - 1.015)
Color: 14.11 (5.0 - 14.0)
Alcohol: 5.42% (4.5% - 6.2%)
Bitterness: 41.5 (30.0 - 45.0)

Ingredients:
25.16 lb Pale Ale Malt
2.19 lb Crystal Malt 60°L

1.1 oz Magnum (14.5%) - added during boil, boiled 60.0 min
1.0 oz Perle (5.5%) - added during boil, boiled 30.0 min
2.0 oz Cascade (5.6%) - added during boil, boiled 10.0 min
4.0 oz Cascade (5.6%) - added during boil, boiled 0.0 min

2.0 ea White Labs WLP001 California Ale

2 oz Cascade (5.6%) - added dry to primary fermenter

Brew Day - Fuego Del Diablo

Another blustery day outside and another brew session under my belt.  Everything went great except the boil over.  Always, and I mean always, watch that brew pot until you begin your boil!  I was trying to do too many things at one time, took my eye off of it for about five minutes, and noticed sticky wort coming under the garage door. Yikes!  I lost about 1/2 gallon to this mess.  No worries though, everything cleans up nicely with a hose. 

I hit my OG a little high at 1.069 instead of 1.067 but that's close enough for government work!  ;-) 
The hydrometer sample tasted wonderful!  The additional 10 IBUs at 60 minutes really balanced out this beer.  I can't wait to taste it in 3 weeks!

Now, on to the pictures!














This is the new brew house setup.   The burner on the left is new(er) and is used to head the Hot Liquor Tank holding the strike water.  It's more powerful than the old burner on the right and I had to turn it down a tad after it heated the keg on top of it bright red/yellow!  And, yes, I'm still using the dog kennel to hold the Mashtun, it's just the perfect height.  I also kept the water filter close to the HLT in order to refill after pouring the initial strike water into the mashtun.  This helped because I didn't have to move water from the boil pot to the HLT.  The less lifting I have to do the better!














With two burners I'm now able to drain the mashtun directly into the boil pot.  Again, no lifting heavy buckets!














The boil over mess.....  :-(














The end of the boil with the wort chiller sanitizing in the pot.  I'd read on the Morebeer Forums that if you turn down pressure of the water going into the chiller that the wort will cool down faster.  I tried it and it worked great.  The water goes slower through the copper giving it time to allow the heat  transfer to take place.  Cool water in, hot water out, cool wort in the process.

Everything is in the fermentor and cooling down to 67 degrees.  I'll pitch the 2,000 ml yeast starter of Wyeast 1056 American Ale tomorrow morning.

Cheers!