Pfirsich Dortmunder 2018

Next up for this years Oktoberfest – Pfirsich Dortmunder. Last years Dortmunder was a hit, especially the 5 gallons with peach (Pfirsich). This year all 10 gallons will be peached. Going to brew on Wednesday July 4th with an EARLY start time to beat the heat. Peaches will be added to secondary fermentation and I need to devise a method to contain the peach mush. Last years was a mess when kegging. Maybe stuff the peach bits and mush into hop sacks? Recipe will be a bit different. Had to change yeast and using up some inventory items of grains and hops.

Malt Bill-

  • 16.5 lbs Pilsner
  • 2 lbs 12 oz Vienna
  • 1.5 lbs White Wheat
  • .5 lb Crystal 40

Hop Bill-

  • 1 oz. Hallertau 3.6% – 60 mins.
  • 1 oz. Tradition 6% – 60 mins.
  • 1 oz. Spalt 3.8% – 60 mins.
  • 1 oz. Saaz 2.6% – 30 mins.


  • wyeast 2308 Munich Lager
  • This is a unique strain, capable of producing fine lagers. It is very smooth, well-rounded and full-bodied. A thorough diacetyl rest is recommended after fermentation is complete.
  • Temp. range 48˚ – 56˚
  • Since Dunkel seemed to struggle to get to its FG, I will make starter with 2 smack packs. Made a larger starter and doubled it 2 days later.

Calculated Stats-

  • OG – 1.051
  • IBU – 25.2
  • SRM – 4.6
  • FG – 1.009
  • ABV – 5.4%


Prepared 21 gallons STL County tap the night before brewing.

Mash Schedule-

Temperature Mash – 2 Step – Light Body

  • Mash In – 7 gallons at 129˚ – Step Temp 122˚ – hold 30 mins.
  • Heat to 148˚ over 15 mins. – hold 60 mins.
  • Mash Out – Heat to 168˚ over 10 mins.  – hold 10 mins.


Fly Sparge with 9+ gallons at 168˚ – collect 15 gallons

July 4, 2018- 

DAMN it was hot. It was Africa hot.

Rob and Alan showed to help.

Brew went very well. But DAMN it was HOT!

Ran off 16 gallons. Extended boil about 15 minutes.

Ended with 12.75 gallons in fermenter.

Could not chill below 85˚ so will not pitch yeast until morning or after work.

Gravity- Glass hydrometer reading 1.05. TILT hydrometer in fermenter reading 1.052. I will split the difference and call it 1.051 – dead on.

Now to be on lookout for about 12 pounds of fresh peaches.

July 5, 2018-

Before leaving for work, wort still too warm to pitch yeast. Will wait util after work.

7:45 pm- Temperature has slowly decreased during the day. Crashed yeast Wednesday night and poured off half the liquid. Oxygenate and pitch yeast at 54˚.

July 15, 2018-

Fermentation has been cranking along nicely. Much happier with the performance of the Tilt Hydrometer with this beer versus the Dunkel. It helps keeping the connection to the App throughout the entire fermentation. Am using the site to log readings. Very cool to be able to check gravity and especially temperature any time of the day and from wherever I am. The gravity readings do bounce around but that is normal. Especially during active fermentation. But looking at the chart gives you a really good idea of where the beer is at.

Yesterday I removed from the refrigerator for Diacetyl rest. As you can see on the chart, temperature has climbed and we are nearing FG. I will procure peaches within the next day or two and we will be ready for secondary.






Bauhaus II, the Vienna

This summer’s chef’s special will be predominately Vienna style beer. I’ve got a surplus of Vienna malt and will use it to make the Bauhaus. Last year’s malt bill was more Oktoberfest in style; this beer should be a little lighter than that one. I’ve got some Hallertau leaf in the freezer from the A-B hop give-away. I’ll use it up. Because I have no fridge space for 20g of primary fermentation, I’m using the Kolsch Ale yeast and will cold lager this beer in the kegs.


Grain Bill-

  • 23# Vienna malt
  • 7# Wheat malt
  • 5# Munich malt

Hop Bill- 5oz 8% Hallertau leaf, 60′. It is likely that this hop is not in its prime and less than 8% as it came from the A-B hop give-away.

Yeast- Wyeast Kolsch

Mash Schedule-

  • Strike 11g liquor at 160F
  • Mash-in @ 148-152F 20′
  • Decoction 1- pull 5g, raise to 158F, hold for 20′
    • Raise Decoction 1 to boil, boil for 10′
  • Recombine w/ rest mash at 158F, hold for 20′
  • Add 7g of Bump water to mash out, hold 10′
  • Begin Lauter
  • Sparge w/ 10g

Brew Notes-

OG = 1.046

A pretty smooth day. Temps ran hot all day, but in general I was pleased with the numbers. The 1.046 is low by about .004, but my hydrometer reads low and I expect this will finish around 5%. The wort looks cloudy. We’ll see how the beer finishes. Sample was good. Pitched yeast the following day and had a good bubble in the fermenter quickly.



Duke’s Dunkel 2018


This years Bug Boil is over and is now time to think about AGU Oktoberfest. I have decided to bring back Duke’s Dunkel. I did not make this last year and regretted it. This was one of my favorites and the Oktoberfest crowd seemed to enjoy it also.

As usual, I am modifying the recipe a little bit. More Munich malt and all German Hallertau hops. This will be a step mash over heat which worked great a month ago on the Amarillo Wheat (step mashing in the tun is a waste of time). Will use the new mash tun for the second time. Not expecting much help. Should be interesting getting this to the refrigerator in the basement.

(Andy and his friend Alan SAVED MY ASS).

June 10, 2018

Duke’s Dunkel –  12 gallon

Munich Dunkel – Dark German Lager

Characterized by depth and complexity of Munich malt and the accompanying melanoidins. Rich Munich flavors, but not as intense as a bock or as roasted as a schwarzbier. The classic brown lager style of Munich which developed as a darker, malt-accented beer in part because of the moderately carbonate water. While originating in Munich, the style has become very popular throughout Bavaria (especially Franconia). Unfiltered versions from Germany can taste like liquid bread, with a yeasty, earthy richness not found in exported filtered dunkels.

Grain Bill-

  • 19 lbs. Munich
  • 4 lbs. Vienna
  • 1 lb. Carafa Special 3
  • 8 oz. Carapils

Note to self: Next time try a bit more Munich and Pilsner instead of Vienna. Unless this wins a Gold medal. Then don’t change anything.

Hop Bill-

  • 3 oz. German Hallertauer pellet 3.6% – 60 mins.
  • 2 oz. German Hallertauer pellet 3.6% – 30 mins.
  • 90 minute boil.


Wyeast 2206 – Bavarian Lager

Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and doppelbocks. A thorough diacetyl rest is recommended after fermentation is complete.

Started yeast Monday night. Fed Wednesday night, Friday night and Saturday afternoon.


Prepared 21 gallons STL County tap the morning before brewing.

Mash Schedule-

Temperature Mash – 2 Step – Full Body

  • Mash In – 7.6 gallons at 129˚ – Step Temp 122˚ – hold 30 mins.
  • Heat to 156˚ over 15 mins. – hold 30 mins.
  • Mash Out – Heat to 168˚ over 10 mins.  – hold 10 mins.


Fly Sparge with 9+ gallons at 168˚ – collect 14 gallons.

Gonna be nasty hot. Maybe collect 15 gallons due to evaporation during boil.

Calculated Stats-

  • Original Gravity – 1.054
  • Bitterness – 25 ibu
  • Color – 22.6
  • Final Gravity – 1.015
  • ABV – 5.1%


With the projected high temperature around 94˚, I got as much ready as I could Saturday night and got an early start Sunday. Flame on at 7:05 am (75˚) with mash in at 7:30. Finished and cleaned up by 1:40 pm. Not bad. As I write this at 2:15 the temp has hit 94˚. So glad I started early.

Only big issues were the original mash temp was too hot (126˚). Added 1 gallon cold water, dropped mash to 123˚. Mash was also too thin but I guess BeerSmith took into account that this was Step Mash?

Spent too much time after Mash Out transferring mash to mash tun and then getting the tun up on the table. I could not get it alone. Was slowly getting it up a little at a time when Andy and his friend Alan from Chicago showed up. They saved my ass big time. 

Next time, leave tun on table to transfer mash (unless someone else shows up).

At Vorlauf, wort cleared really fast. Collected 15 gallons. Should have collected 16.

BeerSmith said to prepare 16.71 gallons. I prepared 21. After collecting 15 gallons, the leftover out of the tun was just over 2.5 gallons. ALWAYS prepare more water!!!

Hit boil at 10:30. Followed hop schedule using both hop screens. Yes, I remembered them this time.

Could not chill below 80˚.

Transfer over at 1:15. Collected 11.5 gallons in fermenter. Moved to refrigerator. Will oxygenate and pitch yeast when temperature drops sufficiently.

BeerSmith says to ferment at 67˚. That can’t be right. Temp range for Bavarian Lager yeast is 46˚ to 58˚.

As intended, this is not as dark as previous. This looks right. Does not look like a Stout,

OG – 1.054 (71˚). – DEAD ON – BABY!

June 18-

Racked to Secondary. Left out of fridge for dactyl rest for 2 days.

Back in Fridge. Not much activity in airlock. Yeast is done.

June 24-

Racked to 2 kegs and 1 growler. To growler added 6 carbonation tabs as an experiment. All 3 right back into fridge for lagering until Oktoberfest.

FG – 1.018 = 4.8% abv.

July 4 – 

2 kegs Dunkel transfered to Robs house for lagering to free up fridge for Dortmunder.

Amarillo American Wheat 2018

The first test of the new kettle mash tun will be with the good old Amarillo American Wheat. One keg of this is slated for this years Bug Boil. Pushing the hops up a bit and my notes from last year said to add more sweet orange peel. Also changing up the yeast. This time going with Wyeast 1010 American Wheat versus 1272 American Ale. As Alan pointed out when pitching today, this yeast smells more “yeasty” than others he has smelled. I think I agree with him. Smelled awesome.

April 29, 2018

Amarillo American Wheat 2018 – 10 gallon

Brewers – Charles, Alan, Andy

Grain Bill-

  • 10 lbs. White Wheat
  • 10 lbs. Pilsner
  • 1 lb. Flaked Wheat
  • 8 oz. Crystal 60

Hop Bill-

  • 1 oz. Amarillo leaf – 10% – 60 mins.
  • 1 oz. Amarillo leaf – 10% – 30 mins.
  • 1 oz. Amariilo leaf – 10% –  5 mins.


  • 2 oz. Tangerine Peel
  • 2 oz. Sweet Orange Peel


Wyeast 1010 American Wheat Ale – A strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers where low ester profile is desirable.

Water- Prepped 17 gallons County tap treated with Camden 1 day prior.

Calculated Stats:

  • OG – 1.054
  • IBU – 28
  • Color – 4.7
  • ABV – 5.5%
  • FG – 1.012

Mash Schedule- Temperature mash – 2 Step – Medium Body

  • Mash In – 7 gallons @ 130 – step temp. = 122˚ – 30 mins.
  • Heat to 152˚ – hold 45 mins.
  • Mash Out – Heat to 168˚ – hold 10 mins.

Add 1 gallon sparge water at 168˚ as foundation over new domed false bottom.

Transfer mash to tun. Let settle a few minutes as we prepare for vorlauf and set up pump for sparge.

As expected, mash temperature did drop a bit as this kettle is not yet insulated.

Vorlauf – Cleared nicely. Wort looks really good. Very happy.

Sparged with new Sparginator 3000. Worked better than expected.

Transfer – Collect 13 gallons.

Pre Boil Gravity – 1.05 (Estimated 1.049).

Boil – Hops per above schedule. Goofed up by not putting the first ounce in the hop spiders.

5 minutes left added last ounce of hops, 2 tabs Irish Moss, and Orange and Tangerine Peel. SHOULD HAVE GONE IN EARLIER! Also should have put them in a hop sack. Transferring to fermenter was a PITA due to all the swollen bloated bits of peel.

Chilled quickly.

Transferred just barely under 10 gallons.

Oxygenate and pitch. Just over 10 gallons in fermenter. More like 11.

OG – 1.056 (Estimated 1.054)

VERY HAPPY as I have been missing my numbers lately.

ALL in all, very happy with this brew day. Alan was a huge help. Andy showed up and was also very welcome.

The new system is off to a good start. Just need to figure out a method to insulate. Was not too worried about it this time due to the entire mash was on the burner with the 2 step mash. Now if I can just source the parts for the RIMS system I want to add to this.


Sunday May 6, 2017

1 full week in Primary – gravity = 1.012 (calculated FG). Temperature has held steady in mid 60’s (ac has been on and set lower than normal due to cluster headache BS). I still think this has a little more ways to go. Will check again in a few days. Sample tastes excellent. Going to be my best Amarillo Wheat yet.

Pilsner AGU

This beer was awesome last year. Dickie looks to improve it with Saaz hops. It was an easy brew day, the easiest 30g brew day we’ve had. Beautiful weather for a change. 5g will go to the Crawfish Boil as Zoigl.


Grain bill- 50# Pilsen malt (MaltEurope)

Hop bill-

  • 16 oz Czech Saaz 3.0% leaf. 60′

Yeast- SafLager W-34/70

Water-  60g St. Louis County H2O

  • Mashin 20g
  • Bump 10g
  • Sparge 30g

Calculated stats-

  • OG 1.048
  • FG 1.010
  • IBU 26
  • ABV 5%

Brew day-

  • April 28, 2018
  • Dickie, Charles, Tom
  • Strike 20g @ 165F
  • Mashin @ 148F 120′

Hit all our times and temps. We filled the kettle to nearly 40g and no room for boil-over. We used the Thermonator and it worked perfectly with no fuss, though it did take a while. We got every drop out of the kettle and finished with nearly a full 30 gallons in the fermenter. We ran a little low on the gravity hitting 1.040 on my hydrometer, but mine seems to run .002-.004 low, so I’m thinking we’re closer to 1.048 than it shows. Sample tasted perfect, and we have a strong bubble in the airlock Sunday morning. I expect this beer to finish dry below 1.010.

Crawfish Boil Beer List 2018

German Styles-

Kölsch– This German ale style finds its origins in Cologne and has become a staple of the AGU at both the Crawfish Boil and Oktoberfest. This beer is very accessible to the American Industrial Beer palate, light and balanced, a straightforward easy drinker, almost too easy.

Peppered Kölsch- Same as above but spiced with chilies!

Berliner Weisse- A tart, light, effervescent and refreshing beer enjoyed in Berlin, not unlike lemonade. We aged this beer a long time to bring it to its delicious conclusion today. A perfect way to start the summer.

Zoigl- Last year’s crowd pleaser returns! The Zoigl is a regional variation on the Pilsner style, which is normally cold aged for months. Zoigls, however, are enjoyed fresh and soon after primary fermentation  is complete. Last year it was the first keg to go. Get some before it’s gone! C’mon, say it with us Chris, Zoigl!

Maibock- One of only two official lagers (as defined by bottom-fermenting yeast) on today’s list, the Maibock is a spring beer, rich and golden. It’s stronger than the lighter Pilsner with lots of Munich and Vienna malt character.

UK & Irish Ales-

Celtic Cross- Here a Scottish grain bill is crossed with an Irish yeast and made with a touch of peated malt (Ahh, the peat). Similar to the Dark Mild, these dark ales are malt-forward when compared to the hop-forward Pale Ale.

Dark Mild- You watching Peaky Blinders? Those characters drink Mild beer, an English variation of the classic dark ale. The Mild is typically known as a low gravity beer due to grain shortages after WWI, but we weren’t constrained by such issues. This Mild isn’t so tame.

Irish Stout- Nitro Stout. That’s right. Nitro. ‘Nuff said,

British Bitter- This Redcoat Extra Special Bitter is an English style Pale Ale. It’s a balanced beer by American terms, but in England, with its long history of dark malty beers, the Pale Ale was bitter by comparison, and the name stuck. Nitro?

Born in the USA-

Cream Ale- Cream Ale is an American Style popular prior to prohibition. It’s light in color and body, a fine session beer, which means you can have more than one. This would be an excellent choice to take the bug table.

IPA- This American craft beer staple has been “spiced” with rye by our brewing gurus and thereby dubbed “Spicy IPA” (not from peppers but from the rye). High in hop flavor and aroma, this beer should pair perfectly with today’s crawfish.

American Wheat- An icon of the American craft beer scene, the American Wheat is defined by a clean, clear, sparkling yellow color. We use Amarillo hops because of the wonderful flavor and aroma it imparts on this beer. This recipe is a proven award winner.

Yeasty Belgians-

Saison- A light yellow, summer Belgian beer style and known to be enjoyed by farmhands, this popular beer makes its return. This style’s history goes back to French and Belgian farmers, which we feel fits wonderfully with our Cajun menu today.

Dubbel- Dutch for “Double” this strong, brown, rich ale style was originally brewed by monks and authentic versions are still found today coming from the Belgian Trappist monasteries, and also from the brewer monks of the AGU.

Dubbel Barrel- An AGU special release beer, we took the Dubbel and aged it in a barrel to impart that classic oak kiss on this beer and made the Dubbel Barrel. and the hipster beer geeks rejoiced! Huzzah!

Witches Brew- The special release beer is a big, black Belgian Quad that’s been 2 1/2 years in the making. Brewed Halloween night 2015, each AGU member made their own unique contribution to out magic potion. The ABV exceeds 10%. We offer this beer as a special treat. Please consume modestly. To learn more of this beer, please talk with the members of our coven.


Black & Tan- Not a beer style, but rather a beer cocktail, the traditional Black & Tan (or Half & Half per the Irish) is made be floating a Dry Stout on top of a base of Pale Ale. You’ll need a clear cup to appreciate the beauty in this layering.

Gin Bucket- OK, we didn’t brew this one. We’re just serving it from the tap. Gin and white soda and fruit. Bring your cup or turkey baster, and we’ll fill it up!

Please Note- not all beers are available at the same time. As we finish kegs, we’ll tap something new. Please check our serving board for what’s currently on tap, and what’s on deck!