München Dunkel status: GONE

Today I brewed one of my current favorite styles of beer... the Munich Dunkel!  I was craving melanoidin rich malt character known so well in german lagers.  My efficiency finally went up after grinding my grain a bit finer.  Finally up around 80% like I used to be.  I collected about 6.5-7 gal of clear wort with no trub in the fermenter and even decanted my yeast starter to leave some headspace!  I can't wait to drink this brew.  Unfortunately for you, I am leaving this one on tap as a house brew!  Come on over for a sample ;)


München Dunkel
4-B Munich Dunkel

Size: 6.5 gal - 7gal
Efficiency: 78.0%-80% ish
Attenuation: 75.0%
Calories: 172.95 per 12.0 fl oz

Original Gravity: 1.052 (1.048 - 1.056)
Terminal Gravity: 1.013 (1.010 - 1.016)
Color: 15.9 (14.0 - 28.0)
Alcohol: 5.11% (4.5% - 5.6%)
Bitterness: 22.04 (18.0 - 28.0)

Ingredients:
6.0 lbs Munich TYPE I
6.5 lbs Munich TYPE II
3.0 oz Carafa Special® TYPE II
1.7 oz Tettnanger (4.5%) - added during boil, boiled 60 min
1.0 L WYeast 2206 Bavarian Lager

Notes:
Note: using only 3 oz carafa II special since I am grinding it down very fine.  Carafa is only for color NO Roast character.   Mashed Grist 152F, I wanted 154F.  Chillled about 7 gal of wort down to 8C pitched yeast slurry after decanting the starter and put in fermentation vessel at 9C.  This beer will not get bottled and will remain a house brew on tap ;)

Hefe-WIT-Weizen! (Fruli Clone) status: GONE!!

My wife doesn't drink beer but she does enjoy Belgian made Fruli.  Fruli is a Wit (white) beer made with 30% strawberry juice.  At first I thought this meant fermenting a ton of strawberries with the beer but soon realized after some research that Fruli is blended with a fresh strawberry juice just prior to packaging.

I plan to successfully brew a new style of wheat beer made with 50% alberta 2-row base malt instead of belgian or continental pils malt.  I also plan to ferment this beer with a Weihenstephan yeast instead of a Wit yeast to combine the two styles: German Wheat and Belgian Wit.  The grist will resemble the wit style with oats and wheat and will be lightly 
spiced with coriander and fresh orange or tangerine zest.  I also plan to ferment this style cooler than usual at 17C and also pitch a large healthy starter to subdue ester production from this yeast.  Just a subtle touch of banana, pepper, and cloves is all I am going for.  

Finally, when the beer is ready, I will blend a 30% fresh natural strawberry juice with the beer.  In order to do this without it fermenting I will have to do my blending immediately prior to drinking.  This means force carbonation from CO2 and no bottling of the Fruli Clone.  However, this also means I will still have a great base beer to drink and could bottle some of the newly created "HEFE-WIT-WEIZEN"!  I look forward to this new creation and may even enter it into competition.  If the beer doesn't have a decent resemblance of either style, I can enter it into the specialty category where other experimental beers can be entered ;)


Hefe-WIT-Weizen (Fruli clone Base)
16-A Witbier

Size: 7.0 gal! Originally planned for 6 but oh well, more beer!
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 168.62 per 12.0 fl oz



Original Gravity: 1.043 (1.044 - 1.052)
Color: 2.1 (2.0 - 4.0)
Alcohol: 4.5?% (4.5% - 5.5%)
Bitterness: 16 (10.0 - 20.0)

Ingredients:
5.0 lbs Standard 2-Row
5.0 lbs White Wheat
1.0 lbs Oat Flakes
0.25 lbs Light Munich Malt
0.5 lbs Rice Hulls
1.0 oz Sterling Hops (6%) - added during boil, boiled 60 min
1 tsp Corriander crushed - added during boil, boiled 3.0 min
1 tsp Orange zest - added during boil, boiled 3.0 min
0.5 L WYeast 3068 Weihenstephan Weizen

Notes:
Standard Alberta 2-row instead of continental pils.  Wit Grist with Hefewiezen yeast fermentation.  To be blended with 30% fresh natrual Strawberry juice and force carbonated immediatly prior to drinking IE: Fruli Clone.  Procedure: Mash 155F 60-90 min until conversion.  Ferment cooler than usual 17C with heatlhy active starter to reduce ester production.

Scottish Ale | status: GONE

This boxing day I brewed my fourth scottish ale, MacStenberg IV, as an 80/ (schilling) export. The amount of schillings refers to the way scottish ales were priced and taxed based on their alcoholic strength.  Today they are still referred to their strength by the amount of schillings one would pay for the beer.

This beer will definitely be a malt lovers dream.  When I help people to learn the art of beer judging I always get them to taste a scottish ale.  Its end of the spectrum defines malt without other conflicting characters.  Meaning, there is little to zero character from the yeast and hops competing with the malt aroma and flavor.  The aroma and flavors will be reminiscent of bread, malty sweetness, and some caramel traditionally from a long boil.  Hop bitterness will be quite low as well as any fruity esters from fermentation since the beer is fermented quite cool for an ale.  For a more detailed description please use the link above "Beer Guidelines" and look up 9-C.

Here is what I have planned so far.  Things may change and the actual recipe and statistics will be posted like the other recipes when it is time!


Scottish Malt Monster! (macstenberg IV)
9-C Scottish Export 80/-

Size: 6.5 gal
Efficiency: 70.0%
Attenuation: 75.0%
Calories: 177.96 per 12.0 fl oz

Original Gravity: 1.053 (1.040 - 1.054)
Terminal Gravity: 1.013 (1.010 - 1.016)
Color: 14.9 (9.0 - 17.0)
Alcohol: 5.26% (3.9% - 5.0%)
Bitterness: 18.0 (15.0 - 30.0)

Ingredients:
6.0 lbs Standard 2-Row
6.0 lbs Golden Promise Malt
0.5 lbs German Light Munich
1.0 lbs Crystal 45
4.0 oz Crystal 120
3.0 oz Pale Chocolate
1.25 oz Goldings (5.0%) - added during boil, boiled 60 min
0.5 L WYeast 1728 Scottish Ale

Notes:
brewing notes: mash @ 158 - scortch 1st runnings of rich wort in kettle for caramelization - ferment cool 16 to 18 C in basement.

January 3rd - beer is showing little signs of fermentation and is clearing.  It will take a couple days to clean up and reabsorb fermentation byproducts then it will get cold shocked at -1 with the euro lager for a week.

Euro Lager One | Status: GONE

Euro Lager One

1-D Munich Helles

Size: 5.5 gal
Efficiency: 73.51%
Attenuation: 75.0%
Calories: 166.17 per 12.0 fl oz

Original Gravity: 1.050 (1.045 - 1.051)
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Terminal Gravity: 1.012 (1.008 - 1.012)
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Color: 6.3 (3.0 - 5.0)
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Alcohol: 4.91% (4.7% - 5.4%)
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Bitterness: 21.45 (16.0 - 22.0)
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Ingredients:

9.0 lbs Standard 2-Row
1.0 lbs Light Munich Malt
6.0 oz Aromatic Barley Malt
1.5 oz Hallertau (4.2%) - added during boil, boiled 60 min
1.5 L WYeast 2042 Danish Lager

Notes:

The "Euro Lager" is to become a regular "House" brew available for consumption in the Stenberg Brewery ;) I intend to vary the recipe slightly always experimenting a little but follow general guidlines of the BJCP. I hope to explore the style defined in the Light Lager and Pilsner catagories and perhaps a Kolsch. Of course with experimentation there will be overlap of different styles and recipes will vary depending on available ingredients. Always check back to see what is the latest brew available and compare differences in the recipes from past brews you have tried.
Euro Lager # I will loosely follow the Munich Helles style lager. An easy drinking lager meant to be consumed by the liter! Focus is on the bready malty character of the beer and less on hops however you may find a hint of Hallertau
Brewing Notes:
Mashed at 151F 90 min. 10.37lb grist in 15 L water. Mash and Sparge water were 2/3 R.O. Sylvan municipal water and 1/3 Regular Sylvan Municipal Water. Used 1.5 L Yeast starter. Ferment 9 Celcius.

Results generated by BeerTools Pro 1.0.29

British ESB/IPA | status: ALL GONE

British IPA

14-A English IPA

Size: 6.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 206.82 per 12.0 fl oz

Original Gravity: 1.062 (1.050 - 1.075)
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Terminal Gravity: 1.015 (1.010 - 1.018)
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Color: 13.2 (8.0 - 14.0)
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Alcohol: 6.11% (5.0% - 7.5%)
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Bitterness: 55.7 (40.0 - 60.0)
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Ingredients:

12.0 lbs Standard 2-Row
0.5 lbs Biscuit Malt (Mout Roost 50)
0.5 lbs Crystal 45
0.5 lbs Malted Wheat
6.0 oz Dark Crystal Malt II
1.25 oz Chinook (12.0%) - added during boil, boiled 60 min
1.5 oz Fuggle (4.8%) - added during boil, boiled 10 min
1.5 oz Goldings (5.0%) - added during boil, boiled 0.0 min
0.0 ea WLP885 yorkshire ale

Schedule:

Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

Notes:

This Beer turned out to be excellent. Moderate to strong toasted biscuit malt flavors blend with moderate-high english hop character. Tons of english esters also contribute a fruitiness making this beer an obvious british ale. It is 5.3% alc and it should be bottled in the next week.

Results generated by BeerTools Pro 1.0.29

Festive Porter | status: ALL GONE

Festive Porter

12-B Robust Porter

Size: 5.24 gal
Efficiency: 80.0%
Attenuation: 75.0%
Calories: 182.3 per 12.0 fl oz

Original Gravity: 1.055 (1.048 - 1.065)
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Terminal Gravity: 1.014 (1.012 - 1.016)
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Color: 27.6 (22.0 - 35.0)
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Alcohol: 5.39% (4.8% - 6.0%)
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Bitterness: 35.59 (25.0 - 50.0)
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Ingredients:

8 lbs Standard 2-Row
10 oz Chocolate Malt
4.0 oz Pale Chocolate
0.5 lbs Medium Crystal
0.5 lbs Dark Crystal
4 oz Black Malt
.75 oz Fuggle (4.8%) - added during boil, boiled 15 min
0.75 oz Warrior (11%) - added during boil, boiled 60 min
.75 oz Goldings (5.0%) - added during boil, boiled 0.0 min
0.0 ea WYeast 1275 Thames Valley Ale

Wow this beer went quicker than I thought.  You'll have to wait till next holiday season for another festive spiced beer.  I originally thought this beer didn't turn out but after some cold conditioning it really improved.  It was a bit light for a "winter warmer" but this allowed me and some buddies to add Spicebox Whiskey to crank up the alc and add more spiced flavor.... best boilermakers ever!