Scrummy 2022

Last minute decision on Friday afternoon to brew my British Golden Ale. This will be a 5 gallon batch and will be done completely in the basement using the Foundry. I came up with a way to rig the piece of shit lid on the FastFerment so this should be the first beer that gets all the way through using this system.

July 16, 2022

Scrummy British Golden Ale – – 5 gallons

A hop-forward, average-strength to moderately-strong pale bitter. Drinkability and a refreshing quality are critical components of the style.

Calculated Stats – 

  • OG – 1.046
  • FG – 1.012
  • IBU – 42
  • SRM – 4.7
  • ABV – 4.5%

Grain Bill-

  • 6.5 lbs. Maris Otter
  • 2 lbs. White Wheat
  • 1.2 lbs Pilsner

Hop Bill-

  • 1.5 oz. East Kent Goldings pellet 5.9% – 60 minutes
  • .5 oz. East Kent Golding pellet 5.9% – 30 minutes
  • .5 oz. Saaz pellet 3.6% – 30 mintes

Yeast-

Wyeast 1318 London Ale III

Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet.

Mash Schedule-

Remember – quantities and times are different than normal due to using the Foundry on 120v.

  • Strike 5.7 gallons at 157˚ – Mash target 152˚ – hold 75 minutes
  • Raise to 168˚ for mash out hold 10 minutes
  • Sparge 2 gallon at 168˚

Collected 6.5 gallons

Pre boil gravity = 1.038 (sb 1.042)

Boil for 75 minutes. Should have gone 90.

Hop per above schedule.

DID NOT FORGET IRISH MOSS THIS TIME!

Chilled to 82˚ with whirlpool.

Transferred to FastFerment. 5 gallons plus about .5 gallon for starter.

Original Gravity = 1.044 (sb 1.046).

Sunday morning steady bubble in airlock. Looks like the rigged lid seal worked.

Friday July 29

Racked to keg.

FG = 1.008 = 4.7%

Leichtbier 2022

Decided to brew the Leichtbier again for Oktoberfest. A super low abv option is a good thing to have for the beer sissies. More or less the same recipe from last year but tweaked for the Foundry plus a little Dark Munich to punch up the color slightly and to add to that lovely German malt flavor.

The German Leichtbier is basically just a German version of the Light American Lager, but to be fair to the style (and the Germans) it doesn’t have nearly the reluctance to feature beer-ish flavors that the Light American Lager does. Where they cross paths is in color and ABV: this is a very, very pale beer, and maxes out in the guidelines at a whopping 3.6 percent ABV. Despite these superficial, statistical similarities to American Light Lager, Leichtbier is actually far closer in flavor profile to German Pilsner than any American style.

Once again brewing 2, 6 gallon batches in the Foundry for a total of 10 ish gallons for 2 kegs. Have not decided if I want to Peach one keg.

Saturday June 19 2022

German Leichtbier – 12 gallons

Calculated Stats-

  • Original Gravity – 1.035 (1.026 – 1.036)
  • IBU – 28 (15 – 28) GONNA BE HOPPY (LeIchtPA)
  • SRM – 2.8 (2 – 5)
  • Final Gravity – 1.009. (1.006 – 1.01)
  • ABV – 3.5%. (2.4 – 3.6)

Grain Bill (each 6 gallon batch)

  • 6 lbs. German Barke Pilsner
  • .75 lbs. Vienna
  • .25 lbs. Dark Munich

Hop Bill (Total 13 gallons in kettle)

  • 3.5 oz. Hallertau Mittelfruher 2.8% – 60 mins.
  • 2 oz. Saaz pellet 3.4% – 30 mins

Yeast

  • 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.

Plus adding a little yeast slurry from the Dunkel.

  • Omega Yeast – OYL-114 Bayern Lager

Mash Schedule (each batch)

  • Mash in – 5.5 gallons @ 157˚
  • Hold 152˚ for 60 minutes
  • Bump to 168˚ for 10 minutes

Still working on the double batch with the Foundry so mash schedules are a work in progress. Numbers turned out good but a little short on quantity. MUCH closer this time. Getting dialed in.

Sparge with 2 gallons.

Mash 1 – Collected 6 gallons – Pre boil gravity = 1.28 (calculated 1.032)

Mash 2 – Collected 7 gallons – Pre boil gravity = ?

Total collect = 13 gallons. Better but would like 13.5 – 14 gallons.

Pre Boil Gravity for entire batch 1.030.

Hop Schedule per above.

Chill went as expected. Could not get below 80˚. And that was with pushing hose water through pre chill with 2nd chiller in ice water.

Transferred to fermenter in basement. Temp. = 72˚.

Collected 10 gallons. Moved fermenter into refrigerator to cool more over night.

Sunday morning oxygenate and pitch yeast. 10.5 gallons in fermenter.

OG = 1.035 CRAP. Nailed it again.

Thursday June 23

Removed from refrigerator to warm for diacetyl rest.

Saturday June 25

Gravity = 1.006. Rack to secondary and back to refrigerator to cool to near freezing.

Sunday July 3

Racked to 2 kegs.

Gravity = 1.006 = 3.8% ABV technically just above style guide. I am fairly sure I screwed up hop additions. This will be hoppy for the style. Debating on flavoring one keg. I have some Soda Stream Pink Grapefruit flavoring. Maybe that goes in one keg? Stay tuned.

September 14

Just sampled this one. WOWZERS. Lots of hop flavor. Crisp. Clean. Carbonation is almost perfect. One of my best. I wish I bottled some.

Dukes Dunkel 2022

Going to brew the Munich Dunkel a little earlier this year to beat the heat. This will be the first lager in the Anvil Foundry and will be a double batch. Will try a step mash and might even do a decoction on the stove. We shall see.

Saturday June 4, 2022

Munich Dunkel 11 gallon

Calculated Stats-

  • Original Gravity – 1.050
  • IBU – 27
  • SRM – 24.5
  • Final Gravity – 1.012
  • ABV – 5%

Grain Bill  – full batch

  • 11.5 lbs. Dark Munich II
  • 4 lbs. Vienna
  • 3 lbs. Light Munich I
  • 1 lb. Flaked White Wheat
  • 14 oz. Carafa III

Hop Bill

  • 1 oz. Perle pellet 6.2% – 60 mins.
  • 1.5 oz. Hallertau Mittelfruh lepellet 4.2% – 60 mins.
  • 1.5 oz. Hallertau Mittelfruh pellet 4.2% – 30 mins.

Yeast

  • Omega Yeast – OYL-114 Bayern Lager

This clean, crisp, lager strain of Bavarian origin ferments at a wide temperature range and flocculates well with minimal diacetyl production. It especially excels in maltier styles, including Dunkels & Märzens. 51˚ to 62˚

Mash Schedule

Still working on the double batch with the Foundry so mash schedules are a work in progress. Numbers turned out good but a little short on quantity.

Schedule is each batch.

Strike 5.7 gallons @ 130˚ – hold 122˚ For 30 mins. (mash was 126˚ – lower strike temp.) Finally lowered to 122˚.

At 30 minutes, decoct about 1/3 of thickest mash. Heat on stove.

Raise Foundry mash to 152˚ – hold for 45 minutes.

Bring decoction to boil for 10 minutes. Recombine and mix.

Raise to 168˚ – hold for 10 minutes.

Sparge with 1 gallon. GET IN THE HABIT OF CALCULATING RECIPE FOR 2 GALLON SPARGE. Should solve low collect problem.

Mash 1 – Collected 5.25 gallons – Pre boil gravity = 1.045

Mash 2 – added additional 1 gallon sparge – Pre boil gravity = 1.041

Total collect = 12 gallons. Still not enough due to how much we always boil off.

Hop Schedule per above.

Chill went as expected. Could not get below 75˚.

Transferred to fermenter in basement. Temp. = 70˚.

OG = 1.050. Somehow nailed it dead on but only 10 gallons in fermenter.

I dusted off the Tilt hydrometer and put it in the fermenter. At bedtime OG was reading 1.050 (lines up with glass hydrometer), and 67˚

Sunday morning temperature reading 57˚.

Oxygenate and pitch yeast. Volume in fermenter just over 10 gallons.