Double Play Wheat Redux

Check out this clip, shot less than 18 hours fter pitching. Note: I used the olive oil method, hence no aeration, plus a little bit of yeast nutrient in addition to the Wyeast 1010 smack pack...

Double Play Wheat

Info:

• Brewer: Chris
• Mash: hybrid cereal mash
  
• Date: 12/15/2008
• Size: 9.5 gallon post-boil

Notes:

• Mash based on Ryan's Wit
• To kill two birds with one stone, I made a large batch of a wheat beer... the first half fermented with a American wheat yeast and will have apricot puree added to it to make a fruit beer. The second half received a pound of Belgian blonde candi sugar and some funky Belgian yeast (read: brettanomyces)
• Hops were all homegrown
  

Grain Bill:

Cereal Mash

• 3lb unmalted wheat
• 2lb Briess organic 2-row

Main Mash

• 3.5lbs red wheat malt
• 4.5lbs white wheat malt
• 6lbs Briess organic 2-row

Yeast:

• Wyeast 1010 - American Wheat™
• Wyeast 3278 - Belgian Lambic Blend™

The Mash:

• Dough in both mashes to a protein rest
• Let cereal mash sit 15 minutes
• Raise cereal mash to 154F via direct heat (STIR!!)
• Let cereal mash sit 30 minutes
• Raise cereal mash to a boil (STIR LIKE MAD!!)
• Boil cereal mash 15 minutes (STIR LIKE YOUR LIFE DEPENDS ON IT!!)
• Add cereal mash back to main mash, this should raise it to 154F, add extra water if necessary, but if you do your math right this is not needed
• Mash until conversion is complete
• Sparge with 180F
  

The Boil (90 minutes):

• 2.0oz Tettnanger @ 60
  
• 1.25oz Tettnanger @ 10
• took half of the wort for batch #1 after 90 minutes
  
• then added 1 pound of blonde candi sugar and boiled another 10 minutes for batch #2
  

The Finish:

• Batch #1 OG: 1.048
• Batch #2 OG: 1.058
• Apricot puree will be added to batch #1 in secondary.

27A - Common Cider

Info:

• Brewer: Chris
• Date: 10/25/2008
• Type: Common Cider
  
• Size: 5 gallons
  

Ingredients:

• 5 gallons of fresh Ryan's Cider (locally pressed)
• 2 tsp.yeast nutrient
  

Yeast:

• 1 pkg Wyeast 1056
  

.
Pretty straight forward... dumped the cider, nutrient and yeast in a 6 gallon carboy, that's about it!

TO BE CONTINUED

25B - Pyment

Info:

• Brewer: Chris
• Date: 10/18/2008
• Type: Pyment (mead made with grapes)
• Size: 6 gallons
  

Ingredients:

• 1 gallon (12 pounds) clover honey
• 2 tsp. yeast nutrient]
• 20 pounds of 3 unknown varieties of wine grapes (2 red, 1 white)
  

Yeast:

• 1 pkg. Red Star Premier Cuvee yeast (starter made in advance)
• 1 pkg Wyeast 4366 "Distiller's M-Series"
  

.
I based this largly on Cindy's traditional dry mead (24A).

The fruit has been picked a few days before. It had been washed and frozen, to break them down to make the yeast's job easier.

Heated 3 gallons of water to 160F, stired in honey, let sit 15 minutes, and cooled. Moved to fermenter and pitched yeast. A few weeks later, I added the grapes and pitched in the Wyeast 4366...

TO BE CONTINUED

8C - OMGWTFESB

Info:

• Brewer: Chris
• Mash: infusion
  
• Date: 6/8/2008
• Size: 5.25 gallon post-boil

Notes:

• Recipe was originally to be the bitter from the 2008 Big Brew Day, which was called "Chiswick Bitter," but it ended up a bit different. :)
  

Grain Bill:

• 8lb Briess Organic 2-row malt
• 1/2lb Briess 120L crystal malt
• 1/2lb Briess 60L crystal malt
• 1/2lb Briess victory malt
• 1/2lb Briess CaraPils malt

Yeast:

• Wyeast 1098 - British Ale™
• I meant to get 1968, whoops!
  

The Mash:

• dough in
  
• 12qt @ 170F
• settles @ 150F
  
• rest for 75 minutes
• mash out
  
• 8qt @ 212F
• settles at 165F
• sparge
• 14qt @ 180F

The Boil (90 minutes):

• 1.5oz Willamette (4.5aau) @ 60
• 1.0oz Cascade (4.0aau) @ 60 (yeah, yeah, I know, C-hops in an ESB...)
  
• 0.5oz Willamette (4.5aau) @ 15
• teaspoon of Irish moss @ 15
• 0.5oz Yakima Goldings (4.2aau) @ 10
• 0.5oz Yakima Goldings (4.2aau) @ 1
• Total: 47 IBU(ish)

The Finish:

• OG: 1.053
  
• To be dry hopped with 0.5oz Yakima Goldings (4.2aau) in secondary
• To be dry hopped with 0.5oz Yakima Goldings (4.2aau) in keg

The Post Script:

• This blog post was written beforehand, and the recipe was adjusted to reflect reality, that said, this was probably the most messed up batch I've ever done...
• I looked at the mash temp, which I thought was too high. After pouring in some cold water I realized that I was reading the wrong temp scale... d'oh! Pulled some wort, heated, added it back in, got things rolling again. This added 20-30 minutes to the mash.
• My burner seemed anemic, after an hour of no boil I had to tear apart the burner and put it back together. I didn't find anything, but it worked **much** better. (I mean, it'll push 150k+ BTU)
• After this was done (about 11pm) I fell asleep on the couch... NEVER DO THIS!! I woke up at 4am to find a few extra gallons boiled off, joy. Luckily, I hadn't added hops yet, so I added a bunch of water, got it back to boiling, and continued as usual. Total boil was 6 hours...