I'm No Saint, Belgian Special

Grain Bill
-15 lbs Weyermann pilsner malt
-0.75 lbs Special Briess malt
-1.50 lbs Briess 60L Caramel malt
-0.25 lbs 275L Belgian candi sugar
-3 oz Briess chocolate malt

Yeast: White Labs WLP-500, Trappist Ale. Pitched 500ml starter.

Mash Schedule
-103F, mash in
-123F for 20 min
-148F for 15 min
-160F for 30 min
-170F, mash out

The entire mash program including time required to step to each rest took 110 min. The initial volume of mash water was about 5.75 gal (effectively < 5 due to the tun's false bottom, this was too thick, added 1.25 gal prior to protien rest). An additional 4.25 gal was used for sparging to a pre-boil wort volume of 7.3 gal. The mash efficiency was backsolved to be 85%, however only 75% was expected. The alcohol fairy strikes again :P

Boil Schedule
-1 oz saaz hops (2.7 AA) for the entire boil duration of 60 min.
-1 oz saaz hops (4.5 AA) for the entire boil duration of 60 min.
This is not a typo, I had saaz from two sources with significantly different AA content.

Fermentation and Post Processing
-IG of 1.080. -Carried out primary for 4 days at 68F. Racked to secondary at 1.023.
-Left in secondary for 5 days, attenuated to 1.020.
-Reduced temp to 53F and added fining solution (1/2 tsp isinglass finings in 1 cup water).
-Let settle for 5 days then kegged and reduced temp to 34F for 5 days.
-Pressurized to 24psi, Cheers! Served at 52-54F.

Results
This beer recieved very good reviews from friends and family, even before they drank several glasses. The profile was rich and carmely, but not cloying. In sum, it turned out to have the most complex and balanced profile of any beer I've made as of this writing. It was especially good after about a month in the keg once the esters had softened. Depending upon individual goals, the recipe can tolerate additional candi sugar, minus some base grain to offset raising gravity, to the end of achieving greater attenuation. A mash program shifted more toward fermentables is also a possible adjustment.


Hail Bavaria, Bavarian Weisse

Grain Bill
-5 lbs Weyermann pilsner malt
-7.25 lbs Weyermann wheat malt
-0.75 lbs Briess vienna malt

Yeast: White Labs WLP-380 (I recommend WLP-300 instead). Pitched 500ml starter.

Mash Schedule
-102F, mash in
-113F for 20 min
-124F for 20 min
-148F for 15 min
-161F for 30 min
-170F, mash out

The entire mash program including time required to step to each rest took 140 min. The initial volume of mash water was about 6 gal (effectively < 5 due to the tun's false bottom but still a bit thin). An additional 4.25 gal was used for sparging to a pre-boil wort volume of 7.25 gal.

Boil Schedule
-90 min boil with 1 oz Hersbrucker hops (3.3 AA) for the entire boil duration.

Fermentation and Post Processing
-Mash efficiency was a surprising 82%. Therefore, IG higher than expected at 1.059.
-Carried out primary for 48 hours at 72F. Racked to secondary at 1.021.
-Left in secondary for 5 days, attenuated to 1.018.
-Racked to keg and cold stabalized at 34F for 7 days.
-Pressurized to 24psi, Cheers! Served at 52-54F.

Results
Something 'close' to commercial Weisses such as Konig Royal Bavarian or Ayinger Bavarian. My primary complaint is that when the volatile clove/banana esters mellow, after a couple months in the keg, a 'grassy' or 'earthy' profile emerges. Currently, I place the blame on the choice of hop. Mitlefruh or Tradition appear to have better profiles for this type of beer. However, I have not yet repeated the recipe with another type of hop. I recently repeated the recipe with an alternate yeast, WLP-300. This strain yielded more banana like esters than WLP-380 and a seemingly 'sweeter' final beer. Since WLP-380 appears to be more crisp and tart, it may be a more appropriate base strain for a Berliner Weisse.


Yin-Yang Stout, Dry Irish Stout

Grain Bill
-7.5 lbs Weyermann pilsner malt
-1.0 lbs Briess roasted barley
-2.0 lbs Briess flaked barley
-0.5 lbs Briess chocolate malt
Yeast: WYeast 1084. Pitched 750ml starter.

Mash Schedule
-124F, mash in
-146F for 15 min
-158F for 30 min
-170F mash out

The entire mash program including time required to step to each rest took 95 min. The initial volume of mash water was about 6 gal (effectively < 5 due to the tun's false bottom, this was a bit soupy). An additional 3.5 gal was used for sparging to a pre-boil wort volume of 7.5 gal. Mash efficiency backsolved to be 83%, predicted 80%.

Boil Schedule
-2 oz Willamate hops (5.1 AA) for entire boil duration of 60 min.
-1 oz Cascade hops (5.5 AA) for final 15 min if boil.

Fermentation and Post Processing
-IG of 1.052 (boiled off to slightly under target of 6 gal).
-Carried out primary for 72 hours at 68F. Racked to secondary at 1.016.
-Left in secondary for 5 days, attenuated to 1.013.
-Kegged and pressurized to 14psi, Cheers! Served at 52-54F.

Results
A viscous stout with moderate roast flavor, hints of dark fruit and a silky finish. I believe the liberal amount of flaked barley accounts for the elegant mouthfeel. This is my best stout to date. This may make a good Guiness clone minus the chocolate. However, I prefer a bit more roasted flavor than exists in draft Guiness.