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Bonsai & Brew

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Everything posted by Bonsai & Brew

  1. Ankerdampf 2 gallon, all-grain (mash-in-sack) Weyermann Pilsner, 3.25 lb. Weyermann Vienna, 0.25 lb. Weyermann CaraMunich Type 2, 0.25 lb. Chateau Biscuit malt, 0.12 lb. Weyermann Carafa II, a smidgen German Northern Brewer, 9.4% AA, 0.33 oz ea. 45 min., 15 min., 3 min. Mangrove Jack's Californian Lager, M54 Prepare a balanced water profile using the Brewer's Friend online calculator. For my high residual alkalinity well water I diluted 1:1 with DI and then added calcium sulfate and sodium chloride. Mash @ 150 F for an hour, adjusting pH (if necessary) to 5.2 with a half tsp. lactic acid. Mash out @ 168 F for 10 min. Sprinkle-sparge with hot tap water. Begin 60 min. full volume boil. Add yeast nutrient with 10 min. left. Chill wort to <65 F. Transfer to LBK, make to volume, aerate, and pitch M54. Ferment @ cool ale temp., 63-64 F or so. OG 1.055 IBU 35 SRM 11
  2. Bonsai & Brew

    Putting it all together...

    Yeah, about that 1-month lagering period...
  3. Bonsai & Brew

    Putting it all together...

    Maybe Mr. Beer could start marketing a 2-gallon version!
  4. Bonsai & Brew

    Putting it all together...

    I think my German version of Anchor Steam will benefit from a one month lagering period, but this is pretty tasty. The aroma is pronounced and reminds me of freshly baked bread cooling on the windowsill of a Prussian cottage on a crisp October afternoon.
  5. Bonsai & Brew

    Brews

  6. Bonsai & Brew

    5.3

    This is what your mash pH should be to maximize amylase enzymatic efficiency, reduce astringency, improve clarity, increase hop utilization and prevent off-flavors. I have never measured mine. Cheers.
  7. Bonsai & Brew

    5.3

    Agreed. The Precision Labs test strips appear to be crap. I bought a second pack of them thinking that my first might be expired or degraded but it made no difference. The wide range Hydrion papers work great though -- I can tell easily when my pH is somewhere between 5.0-5.5.
  8. Bonsai & Brew

    2018 Churchills Challenge

    In the spirit of friendly competition, grab some Churchills Nut Brown Ale refills for $10 and get crafting! I've always felt a little sorry for this extract because there is only 1 recipe for it. Maybe we can get some ideas going here and brew something special to keep Calavera Spiced Chile Stout company. This would be a great time for @AnthonyC to return to the Forum with his "Fat Bottomed Squirrels" Nut Brown Ale recipe, but get crafty, be original, and have fun!
  9. Bonsai & Brew

    2018 Churchills Challenge

    I understand your dilema -- for a while there it seemed that everything in inventory was dark. I am looking forward to the upcoming rotation of Commons, Pales, Alts and (even) IPAs. Good luck with your next entry in the Challenge!
  10. Bonsai & Brew

    2018 Churchills Challenge

    I had a Chartwell's Special Christmas Ale while cereal-mashing some wheat for a Belgian Witbier recipe -- worth the wait!🍻
  11. Bonsai & Brew

    US-04 or US-05

    Preferring S-04 or US-05 is sort of like the age-old debate of 'Ginger or MaryAnn.' It depends.
  12. Bonsai & Brew

    Putting it all together...

    I bottled Ankerdampf @ FG 1.008 and 5.25% ABV. The chilled hydrometer sample had a very nice hop presence that I'm attributing to the improved water profile.
  13. Bonsai & Brew

    Guiness Irish Wheat Clone

    I'm having a hard time with this. Why would Anchor package krausened beer (i.e. actively fermenting), boast about it on their label, then flash-pasteurize but not filter their beers?
  14. Bonsai & Brew

    Guiness Irish Wheat Clone

    I have not started my quest for local Anchor Steam, but the gas station a quarter-mile away has the Lager so I grabbed that. As for the question of which breweries pasteurize their product, there are a good number of craft breweries that do not. Sadly, it appears that Anchor is not on that list -- if one is to believe everything they find on the Internet, they "flash-pasteurize" all their beer.
  15. Bonsai & Brew

    Guiness Irish Wheat Clone

    Earlier today I had a bottle of Anchor California Lager. Like Anchor Steam, their lager is also a krausened beer. Sure enough, there was a nice thin layer of sediment on the bottom of the bottle and my first thought was "I could culture that!" Then I remembered this thread. I'm not looking to trigger another guru-brewer backlash, but it certainly seems likely that this sediment may very well contain live yeast. https://www.homebrewersassociation.org/how-to-brew/how-to-harvest-and-culture-commercial-yeast-for-homebrewers/
  16. Bonsai & Brew

    "Red Keep" Biere de Garde

    Here's the Zymurgy (July-August 2018) recipe that I scaled down to the LBK and brewed yesterday. Red Keep Biere de Garde Weyermann Vienna, 5 lbs. Belgian Aromatic malt, 0.2 lb. (I used Chateau Monastique malt) Target, 10.8% AA, 0.25 oz, 50 min. First Gold flavor hop (I subbed 0.25 oz. English Progress, 5.8% AA, 20 min.) Willamette, 3.8% AA, 0.25 oz., 5 min. Belgian Ale yeast (I used Mangrove Jack's M47) Mash @ 152-154 F for 60 min. Sprinkle sparge with hot tap water. Add optional Pale DME, heat to hot-break then begin 90 min. boil. Hop as noted. Chill wort, make to volume and pitch yeast < 70 F. Ferment on the cooler side, 63-65 F. Here is where it gets interesting. Following primary fermentation, rack to secondary and chill for 4 weeks at 48 F. Then batch prime, bottle and carbonate. Garde (keep/cellar) beer for at least 1 month following full carbonation prior to drinking. OG 1.068 IBU Low-mid 20s SRM 8 ABV 6.5% Recipe note: I am not brewing true no-sparge BIAB. My mash-in-sack process allows for a sparge step but becomes a challenge with grain bills exceeding 4.5-lbs. Given a slight reduction in efficiency and my equipment limitations, I'll sometimes add a Mr. Beer BrewMax Pale or Smooth DME (or booster) pre-boil to ensure I hit my OG. I did that this time.
  17. Bonsai & Brew

    "Red Keep" Biere de Garde

    For all to brew... @Creeps McLane - Thank you for your honest review and kind words, like referring to me as f*$@*ng guy.🍻
  18. Bonsai & Brew

    2018 Churchills Challenge

    I bottled Churchill's Tropical Stout @ 'FG' 1.020. So I've got the residual sweetness that I was hoping for but ABV barely makes it for the style at 5.5%. The hydrometer sample is quite nice though with roasty chocolate and dark malt flavors.
  19. Bonsai & Brew

    Stau-Haus Slash Pile IPA🌲

    Stau-Haus Slash Pile IPA 2-gallon, all-grain (mash-in-sack) Prepare 2 gallons of distilled strike water adding: calcium sulfate ( gypsum), 2 g sodium chloride, 0.25 g calcium chloride, 0.5 g Ingredients: Rahr 2-row, 4 lbs. Weyermann CaraWheat, 0.18 lb. Chinook, 0.25 oz. ea, 60 min., 10 min., 5 min. Simcoe, 0.2 oz. ea, 20 min., 2 min. Magnum, 0.3 oz., 15 min. Irish moss @ 15 min Yeast nutrient @ 10 min. Safale US-05 Mash grains @ 152 F for 60 min.. Mash-out @ 168 F for 10 min. Sprinkle sparge with hot tap water. Boil, hop, chill and pitch! OG 1.050 SRM 6 IBU 60+
  20. Bonsai & Brew

    Stau-Haus Slash Pile IPA🌲

    I'll defer to @Creeps McLane on working with BS3 as my version does not support the Water Profile Tool. I know from chemistry (haha) that reducing strike water alkalinity will allow the grains to naturally acidify the mash and I have confirmed this using pH paper. As discussed earlier this week on the Forum, pH paper is not going to be as accurate as a meter, but I'm getting estimated values around 5.5 or so. That's close enough for me.
  21. Bonsai & Brew

    Stau-Haus Slash Pile IPA🌲

    @Creeps McLane is the resident expert on working with water profiles in BeerSmith 3.
  22. Bonsai & Brew

    Stau-Haus Slash Pile IPA🌲

    @Big Sarge For some low/no alkalinity water profiles, I have no choice but to start with deionized water then add calcium, sodium, chloride, sulfate, etc. to hit the numbers. For a more balanced profile, I might be able to dilute my well water 1:1 with DI. For a Burton Ale, I can brew straight up. As for high-jacking the Slash Pile IPA topic, this thread was destined for the Lost Forum Topic round file until you livened it up, and actually, this is the first IPA water profile that I've attempted so post on!🍻
  23. Bonsai & Brew

    Stau-Haus Slash Pile IPA🌲

    Hi @Big Sarge! My first brew salt additions were earlier this year with my English Bitter recipes as our water has no chloride or sulfate but has high alkalinity (308 mg/L!) That might work fine for HME batches and dark all-grain beers but there was no way that I was going to brew a respectable Bitter, Pale Ale or IPA without addressing my residual alkalinity issue. I would recommend poking around the Brewer's Friend website (or getting BeerSmith 3), obtain a water report, and read Palmer's chapter dealing with water chemistry. Once you know where your water is at you can pick a style-specific profile and make the necessary modifications to your water. Using the BF calculator, I was surprised how little calcium sulfate, calcium chloride and baking soda is added to deionized water to yield a more balanced profile for brewing a Pale Ale. Finally, I've just recently gotten more serious about 'dialing-in' recipes and improving my beers, but I'm still learning along with everyone else about this fascinating aspect of brewing!
  24. Bonsai & Brew

    Upcoming Brewing Schedule

    fwiw, those hops certainly worked great in Mr. Beer's Bindlestick Hoppy Wheat recipe.
  25. Bonsai & Brew

    Upcoming Brewing Schedule

    And perving your fermenting beer has never been easier!
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