An example from the Brewdog recipe release and this one looks like the first of Brewdogs I will brew

Open Source Beer Recipes

A lot of noise was made this week when BrewDog released every recipe in its entire history of commercial beers.  The recipes here are freely downloadable in pdf format, one per page and sized for a typical homebrewer 5 gallon brew day.  James Watt, a co-founder of BrewDog had this to say

Many of the classic BrewDog beers were developed during our homebrewing days, and we still use a homebrewing 50L system to develop new beers and recipes. Home brewing is ingrained in our DNA, and is a cornerstone of the craft beer industry. We have always loved the sharing of knowledge, expertise and passion in the craft beer community and we wanted to take that spirit of collaboration to the next level with DIY Dog. The more people that home brew, the more craft breweries will pop up and help us in the fight against global mega beer corporations, making the future brighter for craft beer.

Excellent stuff there and really gets to the heart of the ‘craft beer movement’ that seems to have grown over the last fifteen to twenty years.  At the heart of most craft breweries is a homebrewer.

I didn’t necessarily think to highly of BrewDog prior to this, they just seemed over the top and just too much ‘in your face’ if that is really a thing.  Now I did enjoy their show on Esquire where they brew in various parts of the world and in strange places (floating down a river in Oregon for example) but just felt too ‘commercial’ to me.  That was just how I viewed them.

As I use open source software on my own laptop (Elementary OS) and have done so for nearly twenty years I greatly enjoy the idea of brewers sharing their recipes for others to tinker with.  Of course, I don’t think it is something that has to be done by any brewery, it is their intellectual property obviously, but I really enjoy it.

The only other time I remember a brewery releasing a full recipe is Stone, which specifically did after they announced the retirement of the infamous Stone IPA.  The thought there is that Stone IPA will live on indefinitely with random home brewers making a batch whenever they really have the knack for an early hallmark of American IPAs.  I will say that Stone IPA was the first IPA I fell in love with and for me was always the standard bearer of what an American IPA should be.  I’m sure through the years there were others that won peoples palates over, but as there are commercial examples of beers listed in the BJCP guidelines for styles that are the standards to compare to, Stone IPA was mine.

Well, this post was about BrewDog and their recipes.  I have so many recipes that I want to try out outside of the Brewdog release I just don’t know when I will get to one.  I will say, the first to catch my eye is “Hops Kill Nazis”, an Imperial Red that just sounds delicious.  If you are curious it is on page 73 of the BrewDog release.  A nice caramely chewy body with bitterness to balance it out.  Sounds delicious and if I was planning a brew right now, I would go for it.  It is a little heavy handed for quenching a thirst after working in the yard at 75F all day (what I’m doing today), but I would give it a shot.

And this of course leads to homebrewing.  I can take the exact recipe BrewDog released for Hops Kill Nazis, brew it, and it will still be mine.  Sure, highly skilled and practiced (on cloning) homebrewers can nearly nail it, but generally this will still be ‘mine’.  Different in some hopefully only subtle ways, but still good.

Thanks BrewDog.

Happy Homebrewing.

Texas Brown Ale

Another Texas Brownale

Another warm winter day and another American Brown Ale / Texas Brown Ale attempt.  This one should hit the hop lover just in the sweet spot and those that are fans of darker maltier beer in a pretty good place.  This is my second use of ‘San Diego Super Yeast’ WLP-090, the first being a version of Janet’s Brown Ale, and the cleanliness of my first beer with it gives me high hopes.  I will continue to play with this yeast and split batches with other yeasts.

So I made a 6 gallon batch, a bit unusual for me as I’m almost strictly a 3 gallon batch kind of guy.  I have 2.5 gallon kegs that I stack up in my mini-fridge twin tower set up and find I don’t drink A LOT of beer, plus live pretty far from town so don’t have a lot of friends coming over and stealing growlers full of homebrew- too bad I guess.

Anyways, I plan to do 6 gallon batches in the near future and split them into two 3 gallon fermentations with, of course, two different yeasts.  The brew day isn’t much longer and I get more beer- plus get to try out my different yeast.

So for this batch below, I’ve split into American Ale II WY-1272 and San Diego Super Yeast, WLP-090.  I’ll do a taste test and get some others to do one for me.  I’m pulling for the San Diego Yeast, I just want it to be better for no real reason, but I’ll let the tasters decide which is actually better.  I do have WLP-090 saved in 50ml vials for future batches, so that would be one reason- I guess.

I’ll repost the taste test results here!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 51.2 IBUs 23.1 SRM 1.068 1.016 6.8 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Brown Ale 10 C 1.045 - 1.06 1.01 - 1.016 20 - 40 18 - 35 2 - 2.6 4.3 - 6.2 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 12.213 lbs 80.18
Aromatic Malt 1.332 lbs 8.75
Barley, Flaked 1.021 lbs 6.7
Chocolate Wheat Malt 7.11 oz 2.92
Carafa III 3.55 oz 1.46

Hops

Name Amount Time Use Form Alpha %
Chinook 0.75 oz 60 min Boil Pellet 13
Centennial 1.89 oz 15 min Boil Pellet 9.3
Centennial 0.47 oz 5 min Boil Pellet 10

Miscs

Name Amount Time Use Type
Calcium Chloride 6.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
American Ale II (1272) Wyeast Labs 74% 60°F - 72°F

Mash

Step Temperature Time
Saccharification 152.1°F 60 min
Mash Out 168°F 10 min

Double IPA

Clear IPA

Building on my Citra IPA recipe, I decided to step up the OG a bit and also cut back on the dry hopping with the Citra (1oz in 3gal for 1 week was too much).  So, going for a clear beer and avoiding the overpowering grapefruit from Citra I simply added some whirlpool flavor hops and an extra pound of grain.

The results are excellent.  I couldn’t really be happier with this, and I got a seal of approval from my oldest son (26 yrs) who is a huge IPA connoisseur.

 

Double IPA BeerXML File

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
3 gal 60 min 74.5 IBUs 14.0 SRM 1.072 1.017 7.3 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Amber Ale 6 B 1.045 - 1.056 1.01 - 1.015 20 - 40 11 - 18 2.3 - 2.8 4.5 - 5.7 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 7 lbs 81.16
Caramel/Crystal Malt - 60L 8 oz 5.8
Munich Malt 8 oz 5.8
Victory Malt 8 oz 5.8
Chocolate Malt 2 oz 1.45

Hops

Name Amount Time Use Form Alpha %
Magnum 1 oz 60 min Boil Pellet 14
Amarillo Gold 0.5 oz 5 min Boil Pellet 8.5
Citra 0.5 oz 5 min Boil Pellet 12
Amarillo Gold 0.5 oz 0 min Aroma Pellet 8.5
Citra 0.5 oz 0 min Aroma Pellet 12

Yeast

Name Lab Attenuation Temperature
American Ale (1056) Wyeast Labs 75% 60°F - 72°F

Mash

Step Temperature Time
Saccharification 152°F 60 min
Mash Out 168°F 10 min

Some Brown Ale Action

With some scrap ingredients that I needed to use up, I changed up my Moose Drool ‘clone’ recipe a bit to get a more English bent on it.  I was able to use a random smack pack of London Ale III yeast I bought on a whim a week before, as well as use up some chocolate malt, Marris Otter and a few open packages of hops.  I’ve brewed with London Ale III once before when I had picked up a mason jar full of it from H.U.B (Hopworks Urban Brewery) in Portland, OR.  When I brewed with it before I did not notice the wet, thick mat the yeast produced.

I’ve had it around the minimum of 65F for the first four days and now moved it inside for a toasty 73F finish.  Cheers!

deer drool krausen

London Ale III Krausen

 

 

 

 

 

 

 

 

 

 

 

 

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
3 gal 60 min
Actuals 0 0

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Northern English Brown Ale 11 C 1.04 - 1.052 1.008 - 1.014 20 - 30 12 - 22 0 - 0 0 - 0 %

Fermentables

Name Amount %
Caramel / Crystal 60L 9.6 oz 10.26
Chocolate 3 oz 3.21
Black Barley 1 oz 1.07
Maris Otter Pale - UK 5 lbs 85.47

Hops

Name Amount Time Use Form Alpha %
Liberty 0.5 oz 15 min Boil 4.5
Willamette 0.75 oz 60 min Boil 5.4

Miscs

Name Amount Time Use Type
Gypsum 105.82 oz 0 min mash other

Yeast

Name Lab Attenuation Temperature
Wyeast London Ale III 1318 73% 32°F - 32°F

Notes

This recipe was exported from http://brewgr.com.

 

Schwarzbier a la Modelo

My adventure in brewing my first lager after all these years got off to a great start.  The homebrew store I ordered from, Austin Homebrew Supply sent along Chocolate Malt instead of Carafa II for my Vienna Lager.  I didn’t notice right away and after a few weeks when I got ready to brew I realized what I had and had to punt.  With my Mexican Lager Yeast finishing up it’s 36th hour on the stir-plate I was all it.

Schwarzbier 2014

Mexican Lager Yeast Taking Off

I went ahead and quickly reformulated my recipe on the fly subbing in a little chocolate malt and a touch of roasted barley for the carafa II knowing it wouldn’t be the same.  I didn’t realize at the time that my recipe became nearly identical to a Schwarzbier recipe in ‘Brewing Classic Styles‘ by Jamil Zainasheff & John Palmer.  So, I am not nearly as disappointed as I originally was when I first noticed and scrambled to pull up ‘BrewMate‘ recipe calculator and put this together.

I also had some challenges with my grain bag (doing this brew in the bag method of course) being a little too fine.  My splendid wife sewed up a grain bag for me with my custom dimensions but when she went to buy the voile she was convinced by a lady at the unnamed fabric store that ‘all the brewers like to use muslin’ for grain bags.  Not true at all.  The muslin material when pulled out of the pot at 150F retained the water and it took at least 5 minutes for a lot of it to drain… not all of it, a lot of it.

Well, other than that it was a good brew day.  I brewed with a co-worker who made a 5 gallon batch of an IPA and because I also forgot my propane and burner, we had to split up our time on his burner… I was on quite a streak.

aluminum kettle

Newly added valve and Thermometer

On to the recipe- 3 gallons like I like to roll!  (works well with the 2.5 gallon kegs)

 

Schwarzbier 2014
Schwarzbier

Recipe Specs
—————-
Batch Size (G): 3.0
Total Grain (lb): 5.913
Total Hops (oz): 0.75
Original Gravity (OG): 1.052 (°P): 12.9
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.11 %
Colour (SRM): 14.7 (EBC): 29.0
Bitterness (IBU): 22.4 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
—————-
2.500 lb Vienna (42.28%)
1.750 lb Pilsner (29.6%)
1.500 lb Munich I (25.37%)
0.100 lb Chocolate (1.69%)
0.063 lb Roasted Barley (1.07%)

Hop Bill
—————-
0.50 oz Hallertau Tradition Pellet (5.7% Alpha) @ 60 Minutes (Boil) (0.2 oz/Gal)
0.25 oz Hallertau Tradition Pellet (5.7% Alpha) @ 10 Minutes (Boil) (0.1 oz/Gal)

Misc Bill
—————-
0.50 oz Whirlfloc Tablet @ 15 Minutes (Boil)

Single step Infusion at 152°F for 60 Minutes.
Fermented at 50°F with WLP940 – Mexican Lager

Notes
—————-
Austin Homebrew sent chocolatee instead of Carafa II, so sub 1oz roasted barley for color and 1.6oz chocolate for the 2 oz carafa. This was going to be a Vienna Lager but the chocolate & roast barley make it a Schwarzbier.

Recipe Generated with BrewMate

 

Schwarzbier Day 4

Schwarzbier Day 4

Mexican Lager Yeast

For my first foray into lagers after all of these years I’ve decided to go with a Vienna Lager ala Negra Modelo so what better yeast than WLP 940 Mexican Lager Yeast.   I have about 1.5l starter going now for my 3 gallon batch which should give me just enough extra yeast to pour off into a tube to refrigerate for later use.  I’ll post my proposed recipe after my brew day this Sunday as well as some pics of finally installing a stainless valve and 2″ thermometer in my cheapo aluminum pot.

stirplate

Settled In & Finally Brewing Again

My move half way across the country back to Texas from Oregon put a damper in my homebrewing.  I did find time to make a few 1 gallon batches of hard cider and have a three gallon Cherry Mead going since it was so successful before, but I’ve finally found the gumption to brew up a batch of beer.  Since it is still truly summer here in Texas and I don’t feel like sweating it outside for hours on end I decided that I would try a one gallon mini-mini batch.

moose drool malt Moose drool boil

For my first go at brewing again I brewed the Moose Drool clone I first brewed back in December 2012, but this time stepped it down to the one gallon size.  The brew day went very well, I milled the grain aggressively as I am wont to do for BIAB, used 2 distilled water (the water is way way too hard) and hit just under 1 gallon into the fermenter.  This batch was exactly the same as previous but just stepped down to the smaller size.

I’ll have a tasting review in three weeks or so after bottle conditioning since I never did follow up with any tasting notes from my first attempt at the Moose Drool clone.

I’ve since brewed up another one gallon batch, a single hop pale ale using the incredible smelling Australian Galaxy hops- I’ll make a short write up later on.

Moose Drool 1 gal – American Brown Ale
================================================================================
Batch Size: 3.038 qt
Boil Size: 1.760 gal
Boil Time: 60.000 min
Efficiency: 70%
OG: 11.8 P
FG: 3.0 P
ABV: 4.6%
Bitterness: 31.5 IBUs (Tinseth)
Color: 11 SRM (Morey)

Fermentables
================================================================================
Name Type Amount Mashed Late Yield Color
American 2-Row Grain 1.750 lb Yes No 80% 2 L
Briess – 2 Row Caramel Malt 60L Grain 1.120 oz Yes No 77% 60 L
Briess – 2 Row Chocolate Malt Grain 0.480 oz Yes No 60% 350 L
Total grain: 1.850 lb

Hops
================================================================================
Name Alpha Amount Use Time Form IBU
Golding 5.0% 0.300 oz Boil 60.000 min Pellet 28.4
Liberty 4.5% 0.100 oz Boil 10.000 min Pellet 3.1
Willamette 5.0% 0.100 oz Boil 0.000 s Pellet 0.0

Yeast
================================================================================
Name Type Form Amount Stage
Safale S-04 Ale Dry 0.388 oz Primary

Mash
================================================================================
Name Type Amount Temp Target Time
Conversion Infusion 2.000 gal 158.000 F 152.000 F 60.000 min

cherry mead bottled

Bottled First Mead – Cherry Mead

Today I put into bottles my first mead, well my first one in over 12 years.   I used 375ml clear bottles for this and love them, I will use these for future meads as well.

This was just a simple 1 gallon recipe using cherry juice from Trader Joe’s.  My overall my goal was to finish dry enough so this didn’t taste like cherry cough syrup.  Success.

  • 2 quarts Trader Joe’s 100% Cherry Juice (15 Brix)
  • 1 quart Trader Joe’s 100% Tart Cherry Juice (14 Brix)
  • 1 lb Clover Honey (Costco) added to obtain 25B (1.100)
  • 1/8 tsp DAP
  • 1/8 tsp yeast energizer
  • 3 grams Lavlin 71B (Narbonne) yeast

This was put together 3/7/13

3/9/13 21B

3/10/13 18B – added 1/16 tsp DAP, 1/16 tsp yeast energizer

3/17/13 11B (1.007 corrected) very slight sweetness and strong alcohol flavor.

3/31/13 Racked over to new bottle, almost completely clear

9/2/13 Bottled in 375ml clear bottles.

Spices for Pumpkin Saison

Pumpkin Saison

 

My fall season beer this year will be different than most brewers offer.  I’m sticking with the Saison theme and taking it up a notch.

 

Test Recipe below:

Pumpkin Spice Saison

Saison by ibrewaletx (13)

  • TypeAll Grain
  • Efficiency75.0%
  • Batch size3.0 gal
  • Boil time60 min

Fermentables

NAME AMOUNT USE PPG
American 2-Row 4.5 lb69 % Mash 38
Pumpkin 10.0 oz9 % Mash 5
Biscuit® MD™calc 5.0 oz4 % Mash 34
Wheat Malt 5.0 oz4 % Mash 38
2-Row Caramel Malt 80L 5.0 oz4 % Mash 34
Piloncillo 6.0 oz5 % 36

Hops

NAME AMOUNT TIME USE FORM AA
Styrian Golding Slovenia 0.6 oz 60 min Boil Pellet 5.2%
Saaz United States 0.3 oz 20 min Boil Pellet 3.8%

Yeasts

NAME LAB ATTENUATION TEMP
Belle Saison  Danstar 82.5% 70°F – 90°F

Extras

NAME AMOUNT TIME USE
Cinnamon Sticks 2.0 each 10.0 min Boil
Nutmeg (Ground) 1.8 tsp 10.0 min Boil
Whole Cloves 3.0 each 10.0 min Boil

Mash steps

STEP HEAT SOURCE TARGET TEMP TIME
Saccharification Rest Direct Heat 148 degF 60 min
Mash-Out Direct Heat 170 degF 10 min
Check out the new Mash Water Calculator

Predicted Stats

1.057 OG
1.010 FG
22 IBU
6.1% ABV
http://www.brewtoad.com/recipes/pumpkin-spice-saison-1Pumpkin Saison BeerXML File

‘Cottage’ Saison

Another recipe I’ve lifted from Homebrewtalk, this one because it is 72F at the lowest in my basement and I don’t want to wait 1-2 months for the cooler weather to come along to brew.

I brewed on 8/4/13 and on 8/8/13 it was already down to 1.003.  I started the fermentation at 72F for 24 hours & then moved it upstairs for a 74F avg temp.

Here is the 3 gallon recipe:

Link to BeerXML and malt.io website

 

Cottage Saison 3gal
Saison

Recipe Specs
—————-
Batch Size (G): 3.0
Total Grain (lb): 6.750
Total Hops (oz): 1.20
Original Gravity (OG): 1.064 (°P): 15.7
Final Gravity (FG): 1.008 (°P): 2.1
Alcohol by Volume (ABV): 7.37 %
Colour (SRM): 6.6 (EBC): 13.0
Bitterness (IBU): 31.6 (Average)
Brewhouse Efficiency (%): 72
Boil Time (Minutes): 60

Grain Bill
—————-
4.500 lb Pilsner (2 Row) Bel (66.67%)
1.000 lb White Wheat Malt (14.81%)
0.750 lb Sugar, Table (Sucrose) (11.11%)
0.250 lb Caramunich Malt (3.7%)
0.250 lb Oats, Flaked (3.7%)

Hop Bill
—————-
0.20 oz Sorachi Ace Leaf (16.7% Alpha) @ 60 Minutes (First Wort) (0.1 oz/Gal)
0.50 oz Hallertauer Pellet (4.8% Alpha) @ 30 Minutes (Boil) (0.2 oz/Gal)
0.50 oz Hallertauer Pellet (4.8% Alpha) @ 0 Minutes (Aroma) (0.2 oz/Gal)

Misc Bill
—————-
0.17 oz Black Pepper @ 5 Minutes (Boil)

Single step Infusion at 148°F for 90 Minutes.
Fermented at 67°F with Belle Saison