Saturday, April 13, 2019

Azacca Belma Pale Ale 1.0

While browsing of the online homebrew supply shop web sites, I discovered that they had both Belma and Azacca hops on sale. Having never used either, I decided to order some and craft a Pale Ale recipe around them.  I'd also wanted to try the relatively new Omega Yeast OYL-091 Hornindal Kveik yeast.  This recipe is the culmnation of that recipe design.  The flavor and aroma contributions from this combination should harmonize pretty well:
  • Azacca hops: Citrus and mango notes with a little orchard fruit.
  • Belma hops: Clean with a very orange, slight grapefruit, tropical pineapple, strawberry, and melon aroma.
  • Hornindal Kveik yeast: Complements fruit-forward hops with its aromas of fresh pineapple, mango, and tangerine. Fermenting at high temperatures (up to 95F) will intensify the aromas and speed up fermentation.
Blend all that and we should get lots of nice citrus, mango, pineapple, and grapfruit aromas and flavors. I plan to intensify that by using only later-addition hops and whirlpooling with a bit of the hops after flameout.

Ingredients

5 pounds 2-row Brewer's Malt
4 ounces Caravienne Malt
3 ounces Carapils/Dextrine Malt
2 ounces Caramel 20L Malt
2 ounces Flaked Corn
0.18 ounces Azacca hops @ 11.6% AA (20 min.)
0.18 ounces Belma hops @ 11.6% AA (20 min.)
0.18 ounces Azacca hops @ 11.6% AA (10 min.)
0.18 ounces Belma hops @ 11.6% AA (10 min.)
0.15 ounces Azacca hops @ 11.6% AA (10 min. whirlpool 156-176F)
0.15 ounces Belma hops @ 11.6% AA (10 min. whirlpool 156-176F)
0.25 ounces Azacca hops (dry hop)
0.25 ounces Belma hops (dry hop)
1/4 tsp. Yeast Nutrient (15 min.)
1.5 tsp. pH 5.2 Stabilizer
1/8 tsp. Brewtan B (mash)
1/4 tsp. Brewtan B (boil - 20 min.)
1/4 tablet Whirlfloc
1/2 vial White Labs Clarity Ferm
6.7 liters mash water
6.7 liters sparge water

BeerSmith estimates the beer to have the following characteristics:
  • BJCP Style: 18.B American Pale Ale
  • Batch Size: 2.6 gallons
  • IBUs: 33.4
  • SRM: 5.7
  • ABV: 5.7%
  • Original Gravity: 1.052 SG (actual was 1.053 SG)
  • Final Gravity: 1.009 SG
  • BU/GU Ratio: 0.65
Mash schedule:
  • Mash in at 138F for 30 minutes
  • Mash at 157F for 45 minutes
  • Mash out at 168F for 10 minute
  • Sparge at 168F for 15 minutes
Boil schedule:
  • 60 minutes: No additions
  • 20 minutes: Azacca and Belma hops, plus Brewtan B
  • 10 minutes: Azacca and Belma hops, plus yeast nutrient and whirlfloc
  • 0 minutes: Chill to 176F then whirlpool and dry hop 10 minutes with 0.15 ounces each of Azacca and Belma hops, then chill to a yeast-safe temperature
Fermentation plan:
  • Pitch yeast and Clarity Ferm
  • Place fermenter in an insulated bag with a heating element, set temperature to 80F.
  • Seal the bag and allow the yeast to maintain a temp of at least 80F through fermentation, raising to 95F after 65-70% attenuated and add dry hops of Azacca and Belma for 3-4 days.
I plan to bottle with a single Coopers carbonation drop per 12-ounce bottle. I don't plan to cold-crash or add finings.

Post-Brew Notes and Observations

04/13/2019:  At the last minute, I decided to add the Carapils to the recipe to ensure some body and a nice head on the beer. I also decided to toss in a couple of ounces of flaked corn I had lying around that needed to be used.  Pre-boil gravity registered at 1.051 SG on a refractometer.

Post-boil, after the built-in chiller had dropped the temp to 176F, I paused the process. I dropped in a muslin bag with the Azacca and Belma whirlpool charge and began stirring the wort around for the next ten minutes. After that, I resumed the chilling process and got to work sanitizing a fermenter. By the time I'd finished with the fermenter, the wort was down to a yeast-safe temp. I pumped it into the fermenter and was pleased to see it registered 2.5 gallons (my target volume). When I dropped in a Tilt Hydrometer (and tested a couple of drops on the refractometer), but measurements yielded the same 1.053 SG.  I pitched the entire yeast package and Clarity Ferm.

I then moved the beer into one of my large Igloo coolers, added a heat wrap, and configured temperature control to keep the inside of the chamber to 85F (at least initially) and see about getting the beer up closer to the top of the yeast's range. This will maximize the yeast's aroma and flavor contributions - and speed up fermentation.

04/14/2019:  It's roughly 12 hours since I pitched the yeast. Temperature in the fermenter is now up to 74F and the gravity has dropped from 1.053 SG down to 1.048 SG, which implies the yeast is alive and well in its new environment.

04/16/2019: The Tilt Pi stopped communicating with the Tilt Hydrometers yesterday. After the SD card was reimaged and reconfigured, it worked again. Today the gravity of the beer is reported as 1.027 SG and the temperature as 83F.

04/19/2019:  The gravity is down to 1.014 SG. The temperature is up to 86F, owing to an increase in the temperature of the fermentation chamber.

Monday, April 8, 2019

MadTree PsycHOPathy Clone 1.0

MadTree PsycHOPathy is an American IPA brewed in Cincinnati by MadTree Brewing.  They post the recipes for all of their beers on their web site. These recipes list the ingredients and most of the vial information for the beer, but omit some of the details you might need to precisely replicate their beer. However, if you ask nicely, I've found that they will fill in the blanks.  For example, they told me the mash temperature they use is 149.5 degrees Fahrenheit.  I'll use 149F myself, knowing that the temp in the Brewie+ varies a little during mashing, so it will hover around 149.5.

I took MadTree's published recipe and reproduced the grain bill for the Brewie+ and ran that through my mill.  I then took the alpha acid values for all the hops and reworked the amounts so that I am getting approximately the same number of IBUs from all my hop additions that MadTree gets from theirs (according to the published recipe).  This should mimic their hop flavor profile as best I can reproduce it.  The resulting recipe and process appears below.

Ingredients

6 pounds, 7 ounces of 2-row Pale Malt
1 pound, 6 ounces of Vienna Malt
3 ounces of Carapils/Dextrine Malt
3 ounces of Caramel 40L Malt
0.20 ounces of Galena hops pellets @ 13.8% AA (60 min.)
0.21 ounces of Chinook hoops pellets @ 11.6% AA (45 min.)
0.37 ounces of Centennial hops pellets @ 10.8% AA (30 min.)
0.42 ounces of Centennial hops pellets @ 10.8% AA (15 min.)
0.35 ounces of Cascade hops pellets @ 6.9% AA (15 min Whirlpool)
0.09 ounces of Centennial hops pellets @ 10.8% AA (15 min Whirlpool)
0.90 ounces of Centennial hops pellets (dry hop 3-7 days)
0.55 ounces of Chinook hops pellets (dry hop 3-7 days)
1 package Wyeast 1272 American Ale II yeast
1/4 tsp. Yeast Nutrient (15 min.)
1/8 tsp. Brewtan B (mash water)
1/4 tsp. Brewtan B (boil 30 min.)
1/4 tablet Whirlfloc (15 min.)
1.5 tsp. pH 5.2 Stabilizer (mash)
1/2 tsp. Gypsum (mash)
1/2 vial White Labs Clarity Ferm

8.8 liters of mash water (approx.)
6.2 liters of sparge water (approx.)

BeerSmith estimates the beer will have the following characteristics:
  • BJCP Style: 21.A American IPA
  • Batch Size: 2.9 gallons (actual was approximately 2.9 gallons)
  • Original Gravity: 1.064 SG (15.3 Brix) estimated (1.057 SG actual)
  • Pre-Boil Gravity: 1.052 SG (12.5 Brix) estimated, actual was 1.061 at 11 liters, diluted to 1.053 and 13.2 liters
  • Final Gravity: 1.014 SG 
  • ABV: 6.9% 
  • IBU: 71 
  • SRM: 6.4
  • BU/GU Ratio: 1.103
Mash Schedule
  • Mash in at 140F for 15 minutes
  • Mash at 149F for 60 minutes
  • Mash out at 168F for 10 minutes
  • Sparge at 168F for 15 minutes 
Boil Schedule
  • 60 minutes: Galena hops 
  • 45 minutes: Chinook hops 
  • 30 minutes: Centennial hops (0.37 oz.) plus Brewtan B 
  • 15 minutes: Centennial hops (0.42 oz.) plus yeast nutrient and whirlfloc
  • 0 minutes: Heat off, add whirlpool hops (Centennial and Cascade)
  • Whirlpool 15 minutes with hops
  • Chill to 62F
Fermentation Plan
  • Ferment at 60-66F for 7-10 days or until gravity is approximately 1.020 SG.
  • Add Dry Hops and leave until FG is reached or 3-4 days, whichever is longer.
  • Add gelatin finings and cold crash until clear.

Post-Brew Notes and Observations

04/08/2019: The water loads were a little high and had to be adjusted slightly. However, I did notice that the mash water level was too low to cover all the grain so I ended up adding back about 48 ounces.  Sparge water also loaded high, so I adjusted it down by about a liter or so.

Gravity read 17.1 Brix (1.072 SG) late in the mash before the sparge water was added.

Pre-boil gravity was 14.5 Brix (1.061 SG) and volume was estimated to be 11 liters.  This gives a brew house efficiency for this batch of 76.6%

Adding water to dilute it a bit to get the gravity closer to the estimate of 1.052 SG pre-boil gravity. This raised the volume to 13.2 liters and dropped the gravity to 12.75 Brix or approximately 1.053 SG.

Post-Brew approximately 2.9 gallons ended up in the fermenter at 60F and a gravity of 1.057 SG per the Tilt Hydrometer. US-05 yeast was pitched along with Clarity Ferm.

04/09/2019:  The beer has warmed from 60F to 62F since the yeast was pitched last night. The cooler temperature must have kept the US-05 sleepy, as it showed no sign of fermentation for about 20 hours, when the gravity of the wort began to drop.  Gravity has only dropped a point or two in 24 hours, but I expect that will start to pick up.

04/10/2019:  The beer has warmed up to 64F and the gravity has dropped to 1.040 SG. That is 29.31% attenuation and approximately 2.2% ABV.

04/12/2019:  Gravity is down as low as 1.017 SG (though it's varied as high as 1.024 SG) and the temperature has gone as high as 65F (but currently 63F).  Tonight I dry-hopped it.  If past experience is any indicator, this will spur some additional fermentation and bring the gravity down further, perhaps lower than the estimated 1.014 SG.

04/14/2019:  Since dry-hopping, the beer has reached its estimated FG and seems (for the last several hours at least) to pretty much be holding there.  I'll need to bottle it in the next 2-5 days to avoid any grassy notes from the dry hops.  For now, I'm waiting to make sure it really has reached FG since dry hops can spur additional fermentation activity, which can lead to burst and overflowing bottles if you bottle the beer too soon.

04/16/2019: The beer has been holding in the 1.014-1.015 SG range and should be ready to bottle.

04/18/2019:  The beer was bottled with a single Coopers carbonation drop per bottle.