Brew #81 : Red Chile Ale

Here’s the latest take on the chile beer, a special brew on request of a close friend.

Red Chile
———
Brewer: Josh Gum
Style: Generic Ale
Batch: 5.50 galAll Grain

Characteristics
—————
Recipe Gravity: 1.055 OG
Recipe Bitterness: 55 IBU
Recipe Color: 15¬? SRM
Estimated FG: 1.014
Alcohol by Volume: 5.3%
Alcohol by Weight: 4.2%

Ingredients
———–
American two-row 8.00 lb, Grain, Mashed
American wheat 0.50 lb, Grain, Mashed
Crystal 40L 0.50 lb, Grain, Mashed
Crystal 60L 0.50 lb, Grain, Mashed
German Munich 2.00 lb, Grain, Mashed
Roasted barley 0.25 lb, Grain, Mashed

Cascade 6aa 0.30 oz, Pellet, 15 minutes
Norther Brewer 10.6aa 0.40 oz, Pellet, 45 minutes
Pacific Gem 16aa 0.80 oz, Whole, 60 minutes
Saaz 3.6aa 1.00 oz, Whole, 0 minutes
Saaz 3.6aa 0.50 oz, Whole, 10 minutes

Calcium Chloride 1.00 unit, Other, 1tsp @ 60min
Chiles 1.00 unit, Other, 1 Pasilla, 2 Anaheim, 8 Serrano, 8 Jalapeno; Diced and frozen for an 1.5hours
Gypsum 1.00 unit, Other, 1tsp in mash
Irish Moss 1.00 unit, Fining, 1tsp @ 30min
Yeast Nutrient 1.00 unit, Other, 1tsp at flameout

Notes
—–
Recipe Notes:
My latest take on the chile beer,

Batch Notes:
Mashed @ 158f for 60min
OG 1.052
FG 1.015

Tastes malty and spicy hot.. mmm!

Brew #80: Brown Stripe, American Brown Ale

Brown Stripe
————
Brewer: Josh Gum
Style: American Brown Ale
Batch: 5.50 galAll Grain

Characteristics
—————
Recipe Gravity: 1.062 OG
Recipe Bitterness: 38 IBU
Recipe Color: 23 SRM
Estimated FG: 1.015
Alcohol by Volume: 6.0%
Alcohol by Weight: 4.7%

Ingredients
———–
American chocolate malt 0.75 lb, Grain, Mashed
American two-row 10.00 lb, Grain, Mashed
American wheat 1.00 lb, Grain, Mashed
Crystal 60L 0.50 lb, Grain, Mashed
German vienna 1.00 lb, Grain, Mashed

Amarillo (8.6aa) 1.00 oz, Whole, 15 minutes
Amarillo (8.6aa) 1.00 oz, Whole, 0 minutes
Northern Brewer (10.5aa) 0.50 oz, Whole, 65 minutes
Summit (16.5aa) 0.30 oz, Whole, 30 minutes

Gypsum 1.00 unit, Other, 1tsp in mash
Irish Moss 1.00 unit, Fining, 1tsp @ 30 min
WLP007 Dry English Ale 1.00 unit, Other, 1600mL starter

Notes
—–
Recipe Notes:
Mash @ 154f for 60min
Boil for 65min

Batch Notes:
Preboil 6.5gallons x 52points = 338 points per gallon
Postboil 338 points per gallon / 5.5 gallons = 61
Efficiency seems to be at 70%, bumped up a little bit with the new grain source I’m getting from the brewshop..
OG 1.056

4/6: Long primary, FG 1.012. Tastes pretty good, hopping was moderate and has a nice malty and bready biscuit sort of flavor.

Brew #79: Oregon Black Ale

I’ve called it a Black IPA, and its been called Cascadian Dark Ale by others, as well as a handful of other names. It’s a dark colored ale with very little roast flavors, tons of hop flavor and bitterness and finishes clean. Hopefully the american homebrewer association will establish a beer style category for this soon.. I’m guessing it would land in the American Ale category as sub-category Black Ale.

Past results from competition were that my bitterness was a little lower than judges preferred.. This one is definitely a bit more aggressive on the hop bitterness although it isn’t very sharp or harsh though it does seem to linger a bit.. Changed out the yeast to use English as well, this should leave the beer with a little more sweetness which I’m hoping will help maintain a good balance.

Oregon Black Ale
—————-
Brewer: Josh Gum
Style: American IPA
Batch: 5.25 galAll Grain

Characteristics
—————
Recipe Gravity: 1.059 OG
Recipe Bitterness: 99 IBU
Recipe Color: 28 SRM
Estimated FG: 1.015
Alcohol by Volume: 5.7%
Alcohol by Weight: 4.5%

Ingredients
———–
American chocolate malt 0.50 lb, Grain, Mashed
American two-row 11.00 lb, Grain, Mashed
Carafa III malt 0.50 lb, Grain, Mashed
German Munich 1.00 lb, Grain, Mashed

Centennial(7.8aa) 0.50 oz, Whole, 5 minutes
Centennial(7.8aa) 0.50 oz, Whole, 10 minutes
Chinook(12.7aa) 0.75 oz, Whole, 5 minutes
Chinook(12.7aa) 0.10 oz, Whole, 10 minutes
Chinook(12.7aa) 0.35 oz, Whole, 30 minutes
Chinook(12.7aa) 0.75 oz, Whole, 60 minutes
Magnum(15aa) 0.40 oz, Whole, 10 minutes
Magnum(15aa) 0.25 oz, Whole, 30 minutes
Magnum(15aa) 0.50 oz, Whole, 60 minutes
Simcoe(12.9aa) 1.00 oz, Whole, 5 minutes

Calcium Chloride 1.00 unit, Other, 1tsp @ 60min
English Ale Yeast (WLP002) 1.00 unit, Other, 1 tube
Gypsum 1.00 unit, Other, 1tsp in mash
Yeast Nutrient 1.00 unit, Other, 1tsp @ flameout

Notes
—–
Recipe Notes:
Bumping up the bitterness a touch for competition brewing.

Batch Notes:
Mashed at 156f for 60min
OG 1.059, fermenting at 64f
The sample has a great assertive bitterness and plenty of hop flavor.. with some dry hopping, this is going to shape up to be a tasty beer!

3/7: FG 1.020, dry hopped, tasting good.. a little more toasted notes with the grain from a new supplier.

Brew #78: Marzen

Doctor Scotts Marzen from the BN, with an adjustment on the mash schedule and yeast selection.

Mmmmmarzen
———-
Brewer: Josh Gum
Style: Oktoberfest/Marzen
Batch: 5.25 gal All Grain

Characteristics
—————
Recipe Gravity: 1.051 OG
Recipe Bitterness: 22 IBU
Recipe Color: 11 SRM
Estimated FG: 1.013
Alcohol by Volume: 5.0%
Alcohol by Weight: 3.9%

Ingredients
———–
American two-row 2.25 lb, Grain, Mashed
Belgian aromatic malt 0.60 lb, Grain, Mashed
CaraPils 0.50 lb, Grain, Mashed
Crystal 60L 0.50 lb, Grain, Mashed
German Munich 1.00 lb, Grain, Mashed
German pilsener 4.50 lb, Grain, Mashed
German vienna 1.75 lb, Grain, Mashed

Saaz (3.6aa) 0.25 oz, Whole, 15 minutes
Tettnanger (5.5aa) 1.00 oz, Whole, 90 minutes

Irish Moss 1.00 unit, Fining, 1tsp @ 30m
WLP830 German Lager 1.00 unit, Other, 100mL of yeast cake
Yeast Nutrient 1.00 unit, Other, 1tsp @ flameout
Calcium Chloride 1.00 unit, Other, 1tsp in mash

Notes
—–
Batch Notes:
Mash:
15min 110f (+4qt water)
5min (+10qt strike water), decoct 3qt wort to boil (+1tsp calcium chloride)
20min 146f (+2qt water)
30min 152f (+4qt water)

Preboil: 6ga @ 1.048
Fermenter: 4ga @ 1.055
100ml German Lager yeast cake pitched @ 50f

2/27: FG 1.010, tastes quite malty!
4/8: Won 1st place in its category at the World Cup of Beer, qualified for the MCAB XIII competition!