Friday, April 11, 2014

Bradinator's Brews - Whitetail Apple Ale

Description: The Graff is a hybrid of an ale and a cider. Made with an ample helping of handcrafted caramel and a drop of Unicorn tears, this brew is sure to grant you immortality. Or death.

Style: Graff
Batch Size (Gallons): 6
OG: 1.060
Est.FG(ABV): 1.010 (6.5%)
IBU: ~45
Color: 16 SRM
Mash: 45 minutes, BIAB Single Infusion w/ sparge, 152F (4.5 gallon mash, 2.5 gallon cold sparge)
Boiling Time (Minutes): 60 
Planned Fermentation (# of Days & Temp): 14 days at 65 degrees, 2 week in bottles

Grains/Adjunts (12.63 lbs/0.0 lbs) - 
9.75 lbs Rahr 2-Row Malt
0.5 lbs Crystal 65L
0.25 lbs Special B
1 lbs of home made caramel @ 20 minutes
1 Gallon of Store Brand Pure Apple Juice @ 7 days

Hops (3.0 oz) -
1 oz Columbus @ 60 min
2 oz Cascade @ 5 min

Yeast/Misc -
Pac Man Yeast cake from previous batch

Sunday, March 30, 2014

Bradinator's Brews - Saasy Saaz IPA

Description: It's an IPA, with Saaz. And thats about it.

Style: IPA
Batch Size (Gallons): 5
OG: 1.060
Est.FG(ABV): 1.010 (6.5%)
IBU: ~50
Color: 15 SRM
Mash: 60 minutes, BIAB Single Infusion w/ sparge, 152F (4.5 gallon mash, 2.5 gallon cold sparge)
Boiling Time (Minutes): 60 
Planned Fermentation (# of Days & Temp): 14 days at 65 degrees, 2 week in bottles

Grains/Adjunts (12.63 lbs/0.0 lbs) - 
9.0 lbs Rahr 2-Row Malt
1.0 lbs Biscuit Malt
0.5 lbs Crystal 65L
0.13 lbs Chocolate Malt
0.13 lbs Special B

Hops (6.0 oz) -
1 oz Columbus @ 60 min
2 oz Saaz @ 0 min

Yeast/Misc -
Pac Man Yeast made with Real Wort Starter

Friday, February 28, 2014

So blogging... Yeah

I thought I would have more drive to keep this up, but honestly... I don't give much of a fuck about posting anymore. At least at this time anyway. In the future I may have more fucks to give and I can spare a couple for blogging about home brewing and beer tasting, but right now I am in short supply of fucks and they are being spent elsewhere.

Anyway, last post for a bit. I have brewed and tasted a ton of beers and I am going to keep updating the lists and maybe posting recipes, but don't expect much else in the way of updates.

Look! Here is a bunch of beers I tried and a picture of ones label because I forgot to photo it.







This isn't actually beer but me re-culturing some old yeast I harvested months ago.








Friday, February 14, 2014

Bradinator's Brews - Hawaii P.A.





Description: Like getting jump kicked in the face by a hula girl on your vacation in Hawaii. Then being pelted to death with pineapples and mango's and possibly coconuts. If you drink this beer you will be dead by tropic fruit and hula face kicks. And it will be awesome.

Tasting Notes - This brew finished at 1.020 so it ended up being sweeter then I was planning. It was as hop forward as I was expecting with plenty of fruity notes, including berry, pineapple and mango. This turned out great but I feel it would have been a bit better if it has finished a bit drier.

Style: IPA
Batch Size (Gallons): 5
OG: 1.060
Est.FG(ABV): 1.020 (5.5%)
IBU: ~44
Color: 20 SRM
Mash: 60 minutes, BIAB Single Infusion w/ sparge, 152F (4.5 gallon mash, 2.5 gallon hot sparge)
Boiling Time (Minutes): 60 
Planned Fermentation (# of Days & Temp): 21 days at 65 degrees, 2 week in bottles

Grains/Adjunts (12.63 lbs/0.0 lbs) - 
3.25 lbs Rahr 2-Row Malt
4.0 lbs Golden Promise
2.0 lbs Munich
1.0 lbs Crystal 85L
0.5 lbs Flaked Barely
0.5 lbs Special B

Hops (6.0 oz) -
2 oz Williamette @ 60 min
2 oz Cascade @ 5 min
2 oz Motueka @ Flameout

Yeast/Misc -
SafAle US-05

Thursday, February 13, 2014

Bradinator's Brews - Rather Be Camping Smoked Ale




Description: Smokey and malt forward, one sip of this ale will make you wish you were camping. And if your already camping when you sip this beer you're going to wish you were double camping. DOUBLE CAMPING.

Tasting Notes - This ale ended up being predominantly smokey in character which is what I was aiming for. It doesn't go as far as being overwhelming or abrasive, but it is the defining characteristic in this brew.

Style: Smoked Ale
Batch Size (Gallons): 5
OG: 1.063
Est.FG(ABV): 1.013 (6.5%)
IBU: ~44
Color: 14 SRM
Mash: 60 minutes, BIAB Single Infusion w/ sparge, 152F (4.5 gallon mash, 2.5 gallon hot sparge)
Boiling Time (Minutes): 60 
Planned Fermentation (# of Days & Temp): 21 days at 65 degrees, 2 week in bottles

Grains/Adjunts (12.63 lbs/0.0 lbs) - 
10 lbs Rahr 2-Row Malt
1.0 lbs Beachwood Smoked Rauchmalt
1.0 lbs Crystal Malt 85L
0.5 lbs Flaked Barely
0.13lbs Roasted Barely

Hops (2.0 oz) -
2 oz East Kent@ 60 min

Yeast/Misc -
Nottingham Dry Ale Yeast

Bradinator's Brews - Liquid Obsidian

Description: A thick, black stout made with amble amounts of dark malts to give it a strong chocolate and coffee like character.

Tasting Notes - I totally overshot my volumes and topped it up far more then I wanted making this a lot weaker then I was planning. That said it still turned out fantastic being the best stout I have made to date. Lots of coffee and chocolate notes, plenty of malty sweetness and a hefty amount of bitterness to balance it out. I would make this again and wouldn't change a thing.

Style: Stout
Batch Size (Gallons): 6.25
OG: 1.070
Est.FG(ABV): 1.012 (7.5%)
IBU: ~65
Color: 40 SRM
Mash: 90 minutes, BIAB Single Infusion w/ sparge, 148F (4.5 gallon mash, 4.0 gallon cold sparge)
Boiling Time (Minutes): 60 
Planned Fermentation (# of Days & Temp): 21 days at 65 degrees, 2 week in bottles

Grains/Adjunts (16.0 lbs/1.0 lbs) - 
12 lbs Rahr 2-Row Malt
1.0 lbs Chocolate Malt
1.0 lbs Crystal Malt 65L
1.0 lbs Flaked Barely
0.5 lbs Special B Malt
0.5lbs Roasted Barely
1.0 lbs Demerara Sugar

Hops(2.0 oz) -
2 oz Chinook @ 60 min

Yeast/Misc -
SafAle US-05

Sunday, December 22, 2013

Making the double days work

My pipeline is looking woefully low and I knew some drastic measure we required if I wanted to keep my fridge happily full of beer. A double brew day would be required.

In hindsight I wished I had taken lots of pictures of this brew day as it would give some context to how its accomplished. Between juggling brewing two beers and entertaining a near-two year old I simply forgot. So I have decided to do it using mad MSPAINT skills.

Doing a double brew day is rather easy, even on a stove top. The major problem is doing it on said stove top really tests its durability. Last time I did this I thought for sure my stove would collapse on itself. I decided to attack this session by staggering the brews so there would only be one at a time on the stove.



Prior to tackling this epic feat of a double brew day and toddler managing I spent a few minutes writing up a streamlined plan. If executed correctly and on time I really think you can complete two brews in well under five hours, though in practice it seems to never go that way. Less so when trying to entertain a child at the same time.



Basically the plan requires everything a normal brew day has, plus on extra pot and one extra nylon sack for the BIAB mash. The real trick is timing everything so the entire thing streamlines into what seems like a single brew day.  The plan ended up looking like this:

8:00AM-8:45AM - Collect equipement, measure water, start warming for mash. Mill grain during this time for both batches.
8:45AM-9:45AM - Mash Brew#1. At 9:00AM measure and begin pre-heating the water for Brew#2.
9:45AM-10:15AM - Collect liquor from Brew#1's mash. Start heating for boil. Begin Mash for Brew#2.
10:15AM-11:30AM - Boil Brew#1, Mash Brew#2. At the last 20 minutes of the boil for #1, start collecting the liquor for #2 and get it ready for the boil.
11:30AM-11:45AM - Remove Brew#1 from heat. Close it up and place it outside for No-chill. Start Brew#2 boil.
11:45AM-1:00PM - Boil brew #2 as normal and when done place outside for no-chill.

So based on this I should be able to get this done in 5 hours. That makes a lot of assumptions like it taking 20-30 minutes to heat mash water or get a boil going. Doesn't always happen. Also doesn't include any distractions or interruptions, which will likely happen. It also makes the grand assumption that I will adhere to this schedule and not take longer because I am messing around with equipment, etc.

In reality I started late, dumped a batch of pre-heated water because it smelled soapy, worked out, played with my kid, took too long to heat my boil for the second batch, and so on. Starting at around 8:15AM and finishing around 2:15PM, cutting out the last 10 minutes of my boil to make an appointment, it took far too long and could have went better. I should have started my pre-heating and boils earlier and shortened my mashes to 45 minutes if I wanted to stay in a 5 hour window.

I guess it could have gone worse. Much, much worse...