Amarillo-Cascade Wheat IPA

late night hot break

late night hot break

This week I am trying a hybrid recipe that I’ve been working on for a few weeks. I have a hefeweizen coming out of the fermenter this weekend and was looking for some way to reuse the WLP300 Hefeweizen Ale yeast. I’ve used it before and it gives off great clove-y banana-y ester notes that are crucial to a classic German-style hefeweizen. I also have a bunch of 2013 hops in the freezer that I’m looking to use (let’s be honest – that’s just so I can justify buying the 2014 crop). I decided to put together a Wheat IPA, targeting both German (via yeast, pilsner and wheat malts) and American (via hops and two-row) flavor profiles.

Recipe Specifications
Boil Size: 8.41 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.00 gal
Estimated OG: 1.068 SG
Estimated Color: 4.7 SRM
Estimated IBU: 70.2 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 76.8 %
Boil Time: 90 Minutes

Amt                   Name                                     Type          #        %/IBU         
7 lbs                 Wheat Malt, Ger (2.0 SRM)                Grain         1        45.9 %        
4 lbs                 Pale Malt (2 Row) US (2.0 SRM)           Grain         2        26.2 %        
4 lbs                 Pilsner (2 Row) Ger (2.0 SRM)            Grain         3        26.2 %        
4.0 oz                Caramel/Crystal Malt - 20L (20.0 SRM)    Grain         4        1.6 %         
0.50 oz               Amarillo Gold [8.50 %] - Boil 60.0 min   Hop           5        12.1 IBUs     
0.50 oz               Amarillo Gold [8.50 %] - Boil 30.0 min   Hop           6        9.3 IBUs      
2.00 oz               Amarillo Gold [8.50 %] - Boil 10.0 min   Hop           7        17.6 IBUs     
2.00 oz               Cascade [5.50 %] - Boil 10.0 min         Hop           8        11.4 IBUs     
2.00 oz               Amarillo Gold [8.50 %] - Steep/Whirlpool Hop           9        12.0 IBUs     
2.00 oz               Cascade [5.50 %] - Steep/Whirlpool  15.0 Hop           10       7.8 IBUs      
1.0 pkg               Hefeweizen Ale (White Labs #WLP300) [35. Yeast         11       -             
2.00 oz               Amarillo Gold [8.50 %] - Dry Hop 7.0 Day Hop           12       0.0 IBUs      
2.00 oz               Cascade [5.50 %] - Dry Hop 7.0 Days      Hop           13       0.0 IBUs      

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 15 lbs 4.0 oz
Name                   Description                                              Step Temperat Step Time     
Mash In                Add 29.66 qt of water at 161.0 F                         153.0 F       60 min        

My efficiency was much lower than expected (I forgot to double crush my wheat!) so I’ll probably end up with about .7% lower ABV than anticipated but I’ll be satisfied as long as I get something tasty. I’ll let this ferment out for a couple of weeks, then throw it in the keg, hopping with 2oz Amarillo and 2oz Cascade pellets in an ultra-fine bag. I’m looking forward to seeing how this one turns out – it was really flavorful pre-fermentation and I can only imagine it getting better. I’m just hoping that the hefe yeast flavors will play nicely with the hop profile.


Update: This has been in the fermentor for a few days now and because I was lazy I used the “unheated stairwell” method of temperature control. This usually works really nicely when it’s 45-55 out, because the stairwell tends to be ~58-60, letting me hit steady fermentation temps around ~64. Unfortunately we had a cold snap overnight, which brought the fermenting temperature down to 52F. I took a whiff after I brought it inside to warm back up and wow! The yeast was kicking off a ton of sulfur. I overpitched a bit so I think it must just be the temperature swings stressing out the yeast.

No worries, though, as even 2 days later the majority of the sulfur is gone. I’m going to let it ride for at least 2 weeks before kegging, just to allow the yeast a chance to clean up the rest. I’ll be dry hopping with 4-6 oz of cascade-amarillo blend in the keg; I’ll be tasting before that just to get an idea of how much I want to toss in.

Update 2: Kegged and dry hopped with 2 oz Amarillo and 2 oz Cascade pellets in a nylon sack for 2 days at room temperature. Left the hops in, chilled the keg, now burst carbing at 30 psi for 48h, after which I’ll bring it down to serving pressure. Really looking forward to this one – might have to pull an undercarbed pint tonight!

Update 3: Tasting notes.

Viscous Oatmeal Stout

This past weekend I set out recycle my Safale S-04 from the previous batch that was ready to keg (Amarillo Coffee Blonde) and settled on using some of the yeast slurry to make an Oatmeal Stout. I’d never used oats as a large portion of the grain bill and most recipes seem to use 2-10% but I really wanted to push the limits and get a nice, heavy, oat-y stout from this. So I did a bit of reading on the style and took a look at a few recipes and eventually came up a recipe that was ~18% oat:

Recipe Specifications
Boil Size: 7.44 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.00 gal
Estimated OG: 1.065 SG
Estimated Color: 40.6 SRM
Estimated IBU: 33.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.5 %
Boil Time: 60 Minutes

Amt                   Name                                     Type          #        %/IBU         
8 lbs                 Pale Malt, Maris Otter (3.0 SRM)         Grain         1        57.1 %        
2 lbs 8.0 oz          Oats, Flaked (1.0 SRM)                   Grain         2        17.9 %        
1 lbs                 Chocolate Malt (350.0 SRM)               Grain         3        7.1 %         
1 lbs                 Roasted Barley (300.0 SRM)               Grain         4        7.1 %         
1 lbs                 Victory Malt (25.0 SRM)                  Grain         5        7.1 %         
8.0 oz                Caramel/Crystal Malt - 80L (80.0 SRM)    Grain         6        3.6 %         
2.00 oz               Willamette [5.50 %] - Boil 60.0 min      Hop           7        33.9 IBUs     
120 mL slurry         SafAle English Ale (DCL/Fermentis #S-04) Yeast         8        -             

Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 14 lbs
Name                   Description                                              Step Temperat Step Time     
Mash In                Add 24.50 qt of water at 168.3 F                         156.0 F       60 min        

Sparge: Fly sparge with 2.19 gal water at 168.0 F

My efficiency was a little low, but otherwise the brewing went well, yielding an oily-black sweet wort. Interestingly, I got a bit of wort on my hands and it is extremely viscous; I can tell that there was a large portion of oats used just by feeling the wort. After a bit of fooling around with the MrMalty yeast calculator I settled on pitching 120mL of the thick S-04 slurry, just to be on the safe side. The beer started visibly fermenting 6h after pitching – it’s been going for 2 days now. Planning on letting this sit for a few weeks and then kegging. I’ve been planning on a coffee stout for a while – if this turns out well, I’ll likely brew it again, adding some coffee after fermentation!

Update: Kegged and burst carbing @ 30psi 12/17/14.

Amarillo Coffee Blonde

I recently started brewing again after a several month hiatus, largely inspired by the kegerator (keezer, actually), that Rachel and I have been slowly assembling. In an effort to look for new things to make and desperately wanting to fill 5 kegs worth of beer, I stumbled across the Mad Fermentationist’s recipe for a Blonde Ale on Coffee Beans.

I wanted, like usual, to adopt and modify it to make it somewhat my own, so I simplified the grain bill by tossing out the oats and going with a lighter crystal malt. I also have a lot of Amarillo lying around, and it’s a really nice hop with a profile (quite floral, tropical, citrus) that should mesh nicely with a lightly roasted coffee from Stumptown: Ethiopia Duromina described as having notes of lemonade, hops(!), and peach.

I fermented this with an English ale yeast (S-04), but did so at a pretty low temp (62-63 for most of the time, rising to 68 at the end of active fermentation) to keep it a bit cleaner.

I racked it to the keg this weekend and it’s been on the beans (2.2oz) for 36h. I took a sample last night that was very nice, pretty clear coffee flavor with a reserved aroma. I’ll pull the beans tonight (~48h) and start carbing – looking forward to this one!

Recipe here:

Recipe Specifications
Boil Size: 8.00 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.00 gal
Estimated OG: 1.049 SG
Estimated Color: 4.8 SRM
Estimated IBU: 24.1 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 60 Minutes

Amt                   Name                                     Type          #        %/IBU         
5 lbs                 Pale Malt, Maris Otter (3.0 SRM)         Grain         1        52.6 %        
4 lbs                 Pilsner (2 Row) Ger (2.0 SRM)            Grain         2        42.1 %        
8.0 oz                Caramel/Crystal Malt - 20L (20.0 SRM)    Grain         3        5.3 %         
0.50 oz               Amarillo Gold [9.30 %] - Boil 30.0 min   Hop           4        12.7 IBUs     
1.00 tsp              Irish Moss (Boil 10.0 mins)              Fining        5        -             
1.00 tsp              Yeast Nutrient (Boil 10.0 mins)          Other         6        -             
0.50 oz               Amarillo Gold [9.30 %] - Boil 7.0 min    Hop           7        4.5 IBUs      
1.00 oz               Amarillo Gold [10.70 %] - Steep/Whirlpoo Hop           8        6.9 IBUs      
1.0 pkg               SafAle English Ale (DCL/Fermentis #S-04) Yeast         9        -             
2.20 oz               Ethiopia Duromina (stumptown) (Primary 1 Spice         10       -             
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 9 lbs 8.0 oz
Name                   Description                                              Step Temperat Step Time     
Mash In                Add 19.00 qt of water at 162.6 F                         155.0 F       60 min        

Sparge: Fly sparge with 3.84 gal water at 168.0 F
mashed in at 152, ~20-30s direct fire to get to 156. 

left several hours at 68F to get fermentation bucket and run other errands.
brewed on 10-26-14

Update: Tasting notes here: