Monthly Archives: April 2012

LISP brew day

We did it before and it was awesome so we’re doing it again. This time with 10 gallons of the good stuff!

My birthday brew about five months ago was a Licorice Imperial Stout Porter (LISP). Scott and I brewed 5 gallons of it back then and split it and we liked it so much we each wanted 5 gallons of it. Only one way to do it.

Here are some photos from the day:

Here is the recipe:

LISP


Brewing and… Power tools!!

I’ve always loved brewing for the delicate balance between the art–creating recipes, balancing malts and hops, flavours–and the science–target numbers, chemistry, temperatures–and now… Power tools!!!

Image

Brewing and power tools

Today I was working with the science end of things. I needed to get a sample of finished beer to take readings and work backwards to get a starting gravity on the beer. With this information I could then calculate the %abv of the beer. One of the minor problems is that the finished beer is carbonated which can lead to inaccurate readings on the hydrometer with bubbles clinging to the outside of the hydrometer.

Now, I could have taken the sample and walked away for the day, let the sample warm up and de-gas on its own but I have a small whisk and a drill. It seemed obvious to me at the time to just put the two together and de-gas the beer sample. Worked like a charm! Got my reading, did my calculations and ended up with what apparently is a 13.3%abv beer. Ouch.

It’s what’s not on tap anymore…


3.8%-14.5%

Two beers at opposite ends of the beery spectrum.

A couple of weeks ago I finally took some readings on an Imperial Stout that Scott and I brewed back on February 17. Our final gravity reading was 1.018 giving us an abv of 14.5%!! That’s the biggest beer I’ve brewed so far. It’s also remarkable because it was done with a regular ale yeast, US-05. We did use a starter but nothing special aside from that. This will be sitting for a while to age and mature and then kegged and bottled. Will definitely keep you updated as to how it tastes later. So far the samples are VERY tasty.

At the other end of the beer spectrum is my recent, and ongoing, project of 14 day ales. I started this at the end of last summer to see how quickly (and tastily) I could move a beer through my system. I started with a grain to glass benchmark of 14 days. That worked fine with a regular strength, basic ale. I have gradually backed that up to 12 days and most recently I pushed a pils through in 10 days.

One of the added challenges to the 14 day (now 10 day) mark is the carbonating of the beer. This one I was able to carb to a reasonable amount in six hours. That may be fodder for another post at some point. 😉

Granted this is no hop-bomb or high gravity double imperial eisbock but it sure gets the job done. If you’re looking for an easy drinking, tasty, back deck kind of beer, this one will work just fine.

Ten days for fermentation/clarifying/chilling and six hours for carbonation led me to name this one “10 ‘n 6 Pils”. I like the name.

Here is the recipe for those who are interested:

BeerSmith 2 Recipe Printout – http://www.beersmith.com
Recipe: 10 ‘n 6 Pils
Brewer: Peter Collins
Asst Brewer:
Style: Lite American Lager
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
————————–
Boil Size: 6.90 gal
Post Boil Volume: 6.15 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.60 gal
Estimated OG: 1.039 SG
Estimated Color: 2.5 SRM
Estimated IBU: 20.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 81.0 %
Boil Time: 60 Minutes

Ingredients:
————
Amt                   Name                                     Type          #        %/IBU
8 lbs 8.0 oz          Pilsner (Weyermann) (1.7 SRM)            Grain         1        100.0 %
1.00 oz               Hallertauer (Cambridge) [4.00 %] – First Hop           2        12.5 IBUs
0.50 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        3        –
1.00 oz               Hallertauer (Cambridge) [4.00 %] – Boil  Hop           4        5.7 IBUs
1.00 oz               Hallertauer (Cambridge) [4.00 %] – Boil  Hop           5        2.3 IBUs
1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         6        –

 

Needless to say, this IS what’s on tap. Although I also have an Imperial IPA but I’m just trying to get through that keg to make room for a Citra Pale Ale. Ask Scott. 😉