Good Haul...

[newguy]

The Canadian qualifier for the AHA's NHC was just held this past week. I think my haul was pretty good. B)



9 medals:
- 3 gold (1. Light Lager 4. Dark Lager 5. Bock)
- 2 silver (7. Amber Hybrid 14. IPA)
- 4 bronze (5. Bock 7. Amber Hybrid 11. English Brown 27 Standard Cider & Perry)

Sorry about the ugly model.

 

[Ross]

Top work :super:

Best of luck in the finals...


cheers Ross

 

[newguy]

Top work :super:

Best of luck in the finals...


cheers Ross

Ross! I owe you the gold for the schwarzbier as it was your recipe. Thanks very much! :beer: If anyone wants recipes for any of these beers, let me know.

 

[browndog]

Well done Newguy, that is a top effort. You look like Mark Spitz with all those medals hanging round your neck!

cheers

Browndog

 

[newguy]

Well done Newguy, that is a top effort. You look like Mark Spitz with all those medals hanging round your neck!

Thanks! Too bad I forgot to smile. <_< In my defense, that's about as much as I smile.

 

[beerguide]

Top work, well done - thats a big haul!

 

[Adamt]

There must not be much competition over in Canada then!

Just kidding.. nice work

 

[newguy]

Two friends made the trip to judge in Regina. One of them ended up getting both Best of Show and Brewer of the Year. They said that when the results were being read, they started saying "*******!" every time my name came up. They were apparently pretty well tuned at this point, and so was most of the crowd, so they eventually got the crowd to yell "*******!" with them whenever my name was read out. :lol: Gotta love your friends.

Here are the recipes. They're all 10 gallon (aprox 42l in the fermenters - 2 x 21l). All brews done using my HERMS. Sorry for the Fehrenheit temperature units. When I started brewing, all the books were written by Americans and I just got used to the units.

********
Northern German Alt (not sure if this got silver or bronze as the results aren't posted yet - all I know is that I entered two alts and I got a silver and a bronze)
85% efficiency
85% pale 2 row: 6.74kg
10% munich: 863g
3% caramel 60: 259g
2% biscuit malt: 168g
carafa I: 100g (for colour - thrown in at last minute after recipe was formulated)
120g German Tettnang pellets (2.3%) mash hopped

Infused with 30l @ 158F. Hit 141F, then ramped to 148F & held 60 min. Ramped to 167F & drained. Infused with 35l @ 167F, recirculated until mash came back up to 167F, then drained.

37g Chinook pellets (11.6%) 90 minutes.
Wort chilled via CFC & oxygenated (60 sec each carboy).
Wyeast 1007 German Ale pitched @ 65F.
OG 1.050
FG 1.012
~31 IBU

*******
Southern English Brown
85% efficiency
57% pale 2 row: 4.52kg
20% munich: 1.73kg
20% caramel 60: 1.73kg
2% chocolate malt: 173g
1% brown malt: 86g

Infused with 30l water @ 163F. Hit 152F, then ramped to 155F & held 60 min. Ramped to 167F & drained. Infused with 35l @ 167F, recirculated until mash came back up to 167F, then drained.

21g Chinook pellets (11.6%) 90 minutes.
Wort chilled via CFC & oxygenated (60 sec each carboy).
Pitched onto yeast cake from previous batch (Wyeast 1318 London III) @ 60F.
OG 1.056
FG 1.007
13.5 IBU

********
Dusseldorf Alt
85% efficiency
55% pale 2 row: 4.36kg
40% munich: 3.45kg
3% caramel 60: 259g
2% biscuit malt: 168g
180g German Tettnang pellets (2.3%) mash hopped

Infused with 30l @ 158F. Hit 145F, then ramped to 148F & held 60 min. Ramped to 167F & drained. Infused with 35l @ 167F, recirculated until mash came back up to 167F, then drained.

48g Chinook pellets (11.6%) 90 minutes.
Wort chilled via CFC & oxygenated (30 sec each carboy).
Pitched onto yeast cake from previous batch (Wyeast 1007 German Ale) @ 65F.
OG 1.051
FG 1.010
~35 IBU

******
English IPA
80% efficiency
94% pale 2 row: 11.1kg
6% caramel 60: 770g
45g Nelson Sauvin pellets (12.2%) mash hopped
91g Target pellets (10%) mash hopped
91g Glacier pellets (4.9%) mash hopped

Infused with 35l @ 155F. Hit 146F, then ramped to 147F & held 80 min. Ramped to 167F & drained. Infused with 35l @ 167F, recirculated until mash came back up to 167F, then drained.

16g Nelson Sauvin pellets (12.2%) 90 minutes.
31g Target pellets (10%) 90 minutes.
31g Glacier pellets (4.9%) 90 minutes.
15g Nelson Sauvin pellets (12.2%) 30 minutes.
30g Target pellets (10%) 30 minutes.
30g Glacier pellets (4.9%) 30 minutes.
Wort chilled via CFC & oxygenated (30 sec each carboy).
Pitched onto yeast cake from previous batch (Wyeast 1007 German Ale) @ 65F.
OG 1.067
FG 1.009
~60 IBU

*********
Dortmunder Export
85% efficiency
50% special pale malt: 4.02kg (very slightly darker than ordinary "cheap" pale 2 row)
50% pale 2 row: 4.12kg
51g German Tettnang pellets (2.3%) mash hopped
82g US Hallertau pellets (4.0%) mash hopped
1/4 tsp Burton water salts

Infused with 30l @ 158F. Hit 140F, then ramped to 154F & held 60 min. Ramped to 167F & drained. Infused with 35l @ 167F, recirculated until mash came back up to 167F, then drained.

40g Target pellets (10%) 90 minutes.
Wort chilled via CFC & oxygenated (30 sec each carboy).
Wyeast 2112 California Lager pitched @ 54F.
Temperature maintained @ 59-60F for 1st week, then warmed to room temperature (~65-67F)
OG 1.048
FG 1.015
26 IBU

********
Doppelbock
70% efficiency
80% munich: 14.26kg
20% pale 2 row: 3.27kg

Infused with 40l @ 153F. Hit 146F, then ramped to 148F & held 60 min. Ramped to 167F & drained. Infused with 37l @ 167F, recirculated until mash came back up to 167F, then drained.

12g Target pellets (10%) 90 minutes.
68g Glacier pellets (4.9%) 90 minutes.
Wort chilled via CFC & oxygenated (30 sec each carboy).
Pitched onto yeast cake from previous batch (Wyeast 2308 Munich Lager) @ 58F.
Temperature maintained @ 58-61F for 1st week, then warmed to room temperature (~65-67F).
OG 1.086
FG 1.016
20 IBU

Eisbock created from this batch by freezing one keg with ~ 16l in it in a freezer for ~ 36h. Unfrozen eisbeer racked into second keg & force carbonated, then bottled. Resulting beer was ~15.8% ABV. I posted earlier regarding this beer. Just search for newguy & eisbock.

*******
Schwarzbier is based on Ross' schwarzbier recipe. Only difference is in malt % breakdown as I didn't have one of the malts.
55% munich: 4.75kg
37% pale 2 row 2.94kg
4% carafa I: 391g
4% chocolate malt: 345g
92g Liberty pellets (3.6%) mash hopped

Infused with 30l @ 154F. Hit 142F, then ramped to 152F & held 60 min. Ramped to 167F & drained. Infused with 37l @ 167F, recirculated until mash came back up to 167F, then drained.

22g Perle pellets (7.2%) 90 minutes.
16g Chinook pellets (12%) 90 minutes.
Pitched onto yeast cake from previous batch (Wyeast 2308 Munich Lager) @ 56F.
Temperature maintained @ 56-59F for 1st week, then warmed to room temperature (~65-67F).
OG 1.053
FG 1.015
~25 IBU

 

[Fatgodzilla]

The Canadian qualifier for the AHA's NHC was just held this past week. I think my haul was pretty good. B)

View attachment 18545

9 medals:
- 3 gold (1. Light Lager 4. Dark Lager 5. Bock)
- 2 silver (7. Amber Hybrid 14. IPA)
- 4 bronze (5. Bock 7. Amber Hybrid 11. English Brown 27 Standard Cider & Perry)

Sorry about the ugly model.

see why you're getting bugger all work as a male model.


Thank goodness you can brew !

 

[sponge]

Just out of curiosity... howcome you warm to room temperature when using lager yeasts. I'm only doing extract + grain beers atm, but I normally read through AG recipes to find out hop schedules and how much specialty grain people use and whatnot, but I dont remember reading much about warming up lagers back to 20'C-ish. I always thought that after fermentation you store them at 0-2'C for a while instead of raising the temperature?


Probably just a fairly newbie question, but just curious.


Cheers, Sponge

 

[newguy]

Just out of curiosity... howcome you warm to room temperature when using lager yeasts. I'm only doing extract + grain beers atm, but I normally read through AG recipes to find out hop schedules and how much specialty grain people use and whatnot, but I dont remember reading much about warming up lagers back to 20'C-ish. I always thought that after fermentation you store them at 0-2'C for a while instead of raising the temperature?


Probably just a fairly newbie question, but just curious.


Cheers, Sponge

Excellent question. The lagers I brewed these past few months were primarily an experiment. A number of friends have brewed lagers at room temperature that were so clean that no one could tell they were fermented warm. I decided to try it myself, but I was too chicken to go all the way and ferment exclusively at room temperature. So I fermented them "cool" for a week, then allowed them to warm up. I can't tell that they weren't properly lagered. I plan to experiment with a couple more Wyeast varieties.

 

[warrenlw63]

Hmmm.... Separated at birth? Newguy and Weird Al.

Warren -

 

[newguy]

I never saw the resemblance before, but now that you mention it.... ^_^

 

[glennheinzel]

Congratulations, newguy. We'll have to start calling you Jamil!

 

[joecast]

oh dear! newguy first, daylight second. great work! if i ever got results like that, id be quitting my day job (so no, its not likely )
joe

 

[RobW]

Hmmm.... Separated at birth? Newguy and Weird Al.

Warren -

or Aunty Jack maybe

 

[sponge]

Excellent question. The lagers I brewed these past few months were primarily an experiment. A number of friends have brewed lagers at room temperature that were so clean that no one could tell they were fermented warm. I decided to try it myself, but I was too chicken to go all the way and ferment exclusively at room temperature. So I fermented them "cool" for a week, then allowed them to warm up. I can't tell that they weren't properly lagered. I plan to experiment with a couple more Wyeast varieties.

So do you really only get these crisp/clean room temp lagers from the liquid yeasts... or would the saf S-23 be alright also?

I just havent moved onto liquid yeasts yet...


Cheers, Sponge

 

[milpod]

Nice work mate.I'll give one of your Alts a run.

Brewing Alts atm ,for taking up the hills for winter

 

[newguy]

So do you really only get these crisp/clean room temp lagers from the liquid yeasts... or would the saf S-23 be alright also?

I just havent moved onto liquid yeasts yet...

I haven't actually tried one of the dry lager strains yet (they're hard to come by around here). I imagine that you could probably expect similar performance to that of the liquid strains.

 

[Ross]

I haven't actually tried one of the dry lager strains yet (they're hard to come by around here). I imagine that you could probably expect similar performance to that of the liquid strains.

I've drunk several lagers made with Swiss lager dried yeast, brewed at 20c - they are very clean. not done one myself yet.

cheers Ross