Peated Stout 3.0

So I wanted to brew this the Friday after we brewed with Petrichor but got delayed until this Saturday 12/19/20. Turned out to be great day to brew as the weather cooperated. I brewed to the BJCP American Stout standard. I’m looking forward to drinking this in the Winter months ahead. As the Starks say “Winter is coming”.

Grain Bill -31# Total

  1. 15# Golden Promise
  2. 5# Flaked Oats
  3. 5# Dark Wheat
  4. 3# Roasted barley
  5. 1# Black Prinz
  6. 1# Peated Malt
  7. 1# Smoked Malt

Hop Bill

2oz HBC 342 12.5% 60 min

1oz Columbus 14.9% 60 min

Yeast

Omega OYL-005 Irish Ale

Mash Schedule

Strike with 9.75 gal @172

Mash in 152 hold 45 min (came in low should have been 156)

Mash out with 4gal @202 brought mash up to 156

Sparge 4.2 gal @168

Stats:

Pre boil gravity 1.053 with refractometer

OG 1.065 Hydrometer, 1.060 refractometer

Notes:

Brew day went well great weather and no drinking before the boil. Mash tun temp was low I had warmed the mash tun but probably drained it too soon and it cooled off. Ran off 15 gal in 33 minutes. Boiled of 3 gallons in 60 minute boil as I had a strong boil going. Ended up with 12 gallons in fermenter which went to 12.75 approximately after yeast starter. I used Omega Irish ale which I have never used before. Strong bubble this morning. Smells peaty in the basement.

“Heroes” AIPA

American IPA- 12 gallons

I am brewing this to enter into the Urban Chestnut Homebrew contest. It is a slightly different version of my DIPA. I am using a different yeast a little more White Wheat and dropping the grapefruit and tangerine peel.

Thursday September 7th, 2017

Brewer- Rob

Grain Bill-31lbs total

  • 15 lb. Simpson Golden Promise
  • 10 lb. 2-Row
  • 3 lb. White Wheat
  • 1 lb. Caramel Crystal 60L
  • 1 lb. Flaked Oats
  • 1 lb. Flaked Rice

Hop Bill

  • 2 oz. Simcoe- 60 min.
  • 2 oz. Citra- 15 min.
  • 4 oz. Mosaic- 5 min.
  • 2 oz. Citra- 5 min.
  • 2 oz. Amarillo- 0 min.
  • 2 oz. Mosaic – 0 min.
  • 2 oz. Simcoe- Dry hop 5 days in secondary
  • 2 oz. Citra- Dry hop 5 days in secondary

Yeast

Omega DIPA OYL-052

In the past I have used Wyeast 1056 but wanted to try this yeast as I have had good success with other Omega yeasts. This one is known as the “Conan” as it is a strong fermenter and thought to originate from Heady Topper IPA in Vermont.

Calculated Stats:

  • OG: 1.072
  • FG: 1.018
  • IBU’s: 63
  • SRM: 7
  • ABV: 7.1

Mash schedule (Batch Sparge)

Treated 20.5 gallons of tap water with campden tablets the day before. Strike grain with 11 gallons @175 degrees. Held mash for 60 minutes at 156 degrees. Mash out with 1.5 gallons of boiling water. Mash reached 160 degrees. Vorlauf for 15 minutes collected 8 gallons. Added 8 gallons of 172 degree water and ran off 7 more gallons for a total of 15 in kettle. Discarded 1+ gallon of wort at end of runoff. Boil started at 12:05

Hop Schedule 

Used both hop spiders.

2 oz. Simcoe- 60 min.
2 oz. Citra- 15 min.
4 oz. Mosaic- 5 min.
2 oz. Citra- 5 min.
2 oz. Amarillo- 0 min.
2 oz. Mosaic – 0 min.
2 oz. Simcoe- Dry hop 5 days in secondary
2 oz. Citra- Dry hop 5 days in secondary

I started a whirlpool at 15 minutes and added Irish Moss. At ten minutes I added 3 tsp of Yeast nutrient. Because of using both spiders and the size of the chiller I decided to sanitize the chiller with star san and remove the hop spiders at the end of the boil and then add the chiller. Also the last 2 hop additions I added directly to the wort as I had removed the spiders.

Started cold break at 1:10pm could not get wort below 80 degrees. Pulled out chiller and kept whirlpool going while cleaning up. Ended up with 12+ gallons in the kettle lost some in hop spiders but boiled off 2+ gallons as it was furious boil. Pumped wort into fermenter but did not pitch yeast until about 9pm. It is currently bubbling away very steadily in the basement. Will wait until it slows and then transfer and dry hop it for 5 days. I should have brewed this 2 or 3 weeks ago as it may not be at its peak for the contest but it still should be a good beer. Measured the OG at 1.071 and sample tasted good and balanced. Will update this later. Cheers!

“Heroes” AIPA

My tribute to some of my heroes from both the music and the brewing world.  David Bowie who passed away last year and Deschutes Fresh Squeezed IPA. Brewed 10 gallons last year and wanted to up that to 20. Also used all pellet hops and a different type of yeast. Was really impressed with the Omega yeast I used for the Saison so I decided to use another Omega yeast. Specifically the Hothead Ale yeast which is a Norwegian yeast with a wide temperature range of 62 to 98 degrees. Had a good turnout and great weather to brew in. Everything went well with the brew day.

Heroes” American IPA 20 gallons 3/4/17

Brewers: Rob, Andy, Charles, Kevin and Tom.

Grain Bill

  • 27.5 lbs Simpson’s Golden Promise Pale Ale
  • 18.3 lbs Rahr Malting Standard 2-Row
  • 3.7 lbs white Wheat
  • 1.8 lbs Caramel/Crystal 60L (US)
  • 1.8 lbs Flaked Oats
  • 1.8 lbs Flaked Rice

Hops schedule 

  • 3.7 oz  Simcoe 60 min
  • 3.7 oz. Citra 15 min
  • 7.3 oz   Mosaic 5 min
  • 3.7 oz.  Citra 5 min
  • 3.7 oz.   Amarillo Flameout
  • 3.7 oz.   Mosaic Flameout
  • 3.7 oz.    Simcoe Dry hop 5-7 days in secondary
  • 3.7 oz.     Citra Dry hop 5-7 days in secondary

Extra/Adjuncts

  • 6 Whirlfloc tablets 15 min
  • 6 tsp Fermat yeast nutrient 10 min
  • 4oz Grapefruit peel
  • 4oz  Tangerine peel

Yeast

Stats Batch and Boil

  • 60 minute boil
  • 28 gallons collected

Mash Schedule

  • Strike grains with 18g @170
  • Mash in at 154 hold 60min
  • Mash out with 3gal@212
  • Sparge with 16g @170

Calculated/Actual stats

  • OG- 1.057/ 1.0.56
  • FG-1.011/
  • ABV-6.0%
  • IBU-64
  • SRM-6

Brew day notes 

Originally was looking to collect 24+ gallons and boil for 60 minutes ending with approximately 22 gallons to ferment.  Ended up collecting about 28 gallons and boiling about 15 minutes before adding hops and starting a 60 minute boil. Once boil was over we had approximately 24 gallons and started cold break. The stats changed as a result of larger volume. The original numbers were to be OG 1.069, FG 1.017,  IBU’s 64 ABV 6.8%. When I updated the stats in Brewtoad I came up OG 1.057, FG 1.011,  IBU’s 64 ABV6.0%. I can live with these numbers. BBE!

In hindsight I probably should have gone to a 90 minute boil and started the hop schedule 30 minutes in. Also the mash temp seemed to drop t 150 at mash out so it seems our efficiency dropped to approximately 70%. Well brew and learn. I will post more as I transfer to secondary and beyond. Cheers!

Fermentation

Pitched with a 5000ml starter of Omega Hot Head Ale Yeast which I started the Monday (2/27/17) before the brew day. Late Saturday night it started bubbling. Sunday morning it was a steady bubble until Monday night. Tuesday it slowed down considerably but was still going. Thursday night I checked gravity it had come down to 1.012 from 1.056 so I racked it into secondary and dry hopped it with Simcoe & Citra. I’m hoping it makes it down to at 1.010 which would give it a 6% ABV. The sample IMO tasted great was very aromatic with a nice bitter finish lots of pine and citrus. Will update this post again when done dry hopping. Cheers!