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Homebrew: A stout with a great mouthfeel (Hill Farmstead Everett Clone)

Homebrew: A stout with a great mouthfeel (Hill Farmstead Everett Clone)

Any of you living in the north east would know that the ‘NE IPA’ is a distinct style which has gained quite the popularity.  But the other interesting part of these breweries who create these IPAs, is that most often they brew a great stout.  To me it is all about the mouthfeel, the balance between the malt and the hops, the correct amount of roast, and head retention.

 

I did a lot of research over the last few days, and it seems one of these great beers is Everett from Hill Farmstead.  While I have never had this particular beer, after reading about it I began to search for a clone recipe to homebrew.  I found a few discussions on other websites, as well as found out that there was a clone attempt created in BYO magazine back in 2013 for Everett.  Taking in all this information, I wanted to create a small batch clone to test it out.

 

This is what I came up with, please let me know any feedback, I will create a follow up post after I brew, keg, and taste it.  Hopefully my Everett clone is as good as the original!

 

Recipe:

 

Method: BIAB Style: Imperial Stout
Boil Time: 60 min Batch Size: 3 gallons (fermentor volume)
Boil Size: 5.25 gallons Efficiency: 75% (brew house)
Boil Gravity: 1.049 (recipe based estimate)
Original Gravity:
1.085
Final Gravity:
1.028
ABV (standard):
7.5%
IBU (tinseth):
40.88
SRM (morey):
42.68
Fermentables
Amount Fermentable PPG °L Bill %
7 lb American – Pale 2-Row 37 1.8 73.7%
1 lb American – Caramel / Crystal 60L 34 60 10.5%
0.5 lb American – Chocolate 29 350 5.3%
0.5 lb American – Roasted Barley 33 300 5.3%
0.5 lb American – Carapils (Dextrine Malt) 33 1.8 5.3%
Hops
Amount Variety Type AA Use Time IBU
0.425 oz Columbus Pellet 15 Boil 60 min 40.88
Mash Guidelines
Amount Description Type Temp Time
5.25 gal Infusion 158 F 75 min
Yeast
Danstar – Windsor Ale Yeast
Attenuation (avg): 72% Flocculation: Medium
Optimum Temp: 64 – 70 °F Starter: No
Fermentation Temp: 68 °F Pitch Rate: 0.35 (M cells / ml / ° P)

 

Homebrewing a Northeast (NE) Coffee Pale Ale

Homebrewing a Northeast (NE) Coffee Pale Ale

I’ve had a few excellent craft ales with coffee in them, my favorites being Magnify’s (http://magnifybrewing.com/) Most Important Meal and Carton’s (http://cartonbrewing.com/) Regular Coffee.  I sought out to create my own NE style coffee pale ale with cold brew added at the time of kegging.

For the coffee I chose Kuma’s Kiaguthu Kenya offering (https://www.kumacoffee.com/) as it had tasting notes of Cranberry, Grapefruit, Peach, and Fruit Punch which I believe would pair perfectly with the citra hopped coffee pale ale.

I just kegged it today after brewing the cold brewed coffee overnight – it both looks and smells excellent.  It is currently conditioning around 14 PSI in my keezer and will be ready in about two weeks.

I was hoping for around 1.050 OG with a 1.014 FG, and I ended up with a 1.060 OG and 1.010 FG (6.56% ABV) as my efficiency was very good and had great attenuation.  I exclusively used Citra hops, both during the boil, at flameout, and multiple dry hop dosages.  I also used Wyeast – London Ale III 1318  as my liquid yeast, as this is said to be one of the key strains for a NE style ale.  The other key component to the coffee pale ale was the flaked oats as well as oat malt.

Pictures and recipe below!

 

 

HOME BREW RECIPE:
Title: Northeast Coffee Citra Pale Ale

Brew Method: BIAB
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.042
Efficiency: 80% (ending kettle)

 

STATS:
Original Gravity: 1.057
Final Gravity: 1.014
ABV (standard): 5.6%
IBU (tinseth): 39.66
SRM (morey): 5.84

FERMENTABLES:
4 lb – American – Pale Ale (36.4%)
1 lb – Flaked Oats (9.1%)
1 lb – United Kingdom – Oat Malt (9.1%)
1 lb – American – Munich – Light 10L (9.1%)
4 lb – United Kingdom – Golden Promise (36.4%)

HOPS:
2 oz – Citra, Type: Pellet, AA: 11, Use: Boil for 10 min, IBU: 29.72
1 oz – Citra, Type: Pellet, AA: 11, Use: Boil for 5 min, IBU: 8.17
2 oz – Citra, Type: Pellet, AA: 11, Use: Dry Hop after 3 days for 12 days
1 oz – Citra, Type: Pellet, AA: 11, Use: Boil for 1 min, IBU: 1.77

MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 60 min, Amount: 7.5 gal
2) Infusion, Temp: 168 F, Time: 10 min, Amount: 7.5 gal

OTHER INGREDIENTS:
1 cup – Coffee – added at time of kegging

YEAST:
Wyeast – London Ale III 1318
Starter: No
Form: Liquid
Attenuation (avg): 73%
Flocculation: High
Optimum Temp: 64 – 74 F
Fermentation Temp: 67 F
Pitch Rate: 0.35 (M cells / ml / deg P)

 

This recipe has been published online at:
https://www.brewersfriend.com/homebrew/recipe/view/459378/northeast-coffee-citra-pale-ale

Date: 2017-06-15 15:59 UTC
Recipe Last Updated: 2017-05-24 00:10 UTC

 

BIAB Recipe: Belgian Golden Strong Ale – 3 Gallons

BIAB Recipe: Belgian Golden Strong Ale – 3 Gallons

Like many home brewers, I am always thinking about my next brew.  I prefer using http://brewersfriend.com as my website to maintain, edit, and create new recipes.  After a bit of tweaking, here is my Belgian Golden Strong Ale recipe for 3 Gallon BIAB.

 

Let me know your thoughts or if you try it out!

 

 

Bottling day – Vanilla Porter

Bottling day – Vanilla Porter

 

Today I bottled my Vanilla Porter (recipe below).  This porter was brewed sometime in early December, then moved to a secondary carboy with additions of Madagascar vanilla beans which had been soaking in vodka for as long as the beer was in the primary carboy.

I am always looking for ways to improve and speed up my bottling process.  Here are a few things I have learned:

  • Fermentor the night before, place your carboy in its final resting place, this allows the sediment to fall to the bottom prior to bottling.
  • Bottles – its nice to use a mix of new 12oz, 22oz bombers, and saved bottles.  This gives you some bottles you can give away, bring to parties, etc.
  • Bottling bucket – this will allow you to remove the leftover trub from your fermentor, and easily turn on/off the flow of your beer.
  • Spring loaded bottle filler – this enables you to easily fill your bottles to the right height.
  • Bottle over your open dishwasher – this avoids tons of beer on your floor and makes for an easy cleanup.
  • Reuse your sanitizer/cleaner – I start by sanitizing the bottling bucket, then transferring the cleaner/sanitzer to a lowes/home depot bucket where I will sanitize the bottles, racking cane, tubing, caps, etc.  Once I am done with my full process, I will transfer the sanitzer/cleaner to the carboy to let it sit overnight to remove any buildup.
  • Bottling calculator Use a calculator to determine the right amount of sugar to add.

I will bottle condition the beer for around 3 weeks before popping a few bottles in the fridge.

Feel free to ask me any questions regarding my process in the comments section.  I have used this process many times now without any issues, it works for all methods (biab, all grain, extract).

Thanks

 

 

 

 

Recipe (for 3 gallon biab):

HOME BREW RECIPE:
Title: Vanilla Porter

Brew Method: BIAB
Style Name: American Porter
Boil Time: 60 min
Batch Size: 3 gallons (ending kettle volume)
Boil Size: 5 gallons
Boil Gravity: 1.036

Efficiency: 70% (ending kettle)

STATS:

Original Gravity: 1.060
Final Gravity: 1.012
ABV (standard): 6.33%
IBU (tinseth): 40.76
SRM (morey): 38.04

FERMENTABLES:
5 lb – American – Pale 2-Row (69%)
0.75 lb – American – Munich – Light 10L (10.3%)
0.5 lb – American – Caramel / Crystal 40L (6.9%)
0.5 lb – American – Chocolate (6.9%)
0.25 lb – American – Black Malt (3.4%)
0.25 lb – American – Carapils (Dextrine Malt) (3.4%)

HOPS:
0.75 oz – Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 26.96
0.4 oz – Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 30 min, IBU: 9.95
0.2 oz – Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 15 min, IBU: 3.57
0.2 oz – Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 1 min, IBU: 0.28

MASH GUIDELINES:
1) Infusion, Temp: 154 F, Time: 60 min
2) Infusion, Temp: 168 F, Time: 10 min

YEAST:
Fermentis / Safale – American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 54 – 77 F
Fermentation Temp: 72 F

After two weeks – transfer to secondary and add vodka soaked Madagascar vanilla beans.  Age for one month.

This recipe has been published online at:
http://www.brewersfriend.com/homebrew/recipe/view/384809/vanilla-porter