Posts Tagged ‘stein fillers’

lambic prep and some housekeeping

Wednesday, October 6th, 2010

last friday I finally took some time to develop a lambic mash schedule.

  • lambics/lambic-based beers rate as some of my all-time favorites.  ever since AP and I visited jean van roy over at cantillon, I have been fascinated by these traditional beers and their methods of production.
  • creating these beers at home seemed daunting however, and I put the idea on the back burner until I was better equipped to handle such a task.  with the advent of my new brew setup and the completion of some successful brew sessions, I feel that I am ready to tackle my first (p)lambic.
  • after reviewing wild brews and some great lambic resources, and checking the mad fermentationist’s site to double-check some figures, I came up with this schedule based on a scaled-down version of mike sharp’s description of cantillon’s turbid mash:
    • LAMBIC TURBID MASH SCHEDULE (12-13 gal)
    • 15lb belgian pils (60%)
    • 10lb unmalted white wheat (40%)
    • 1. 12lb/gal = (25lb total grist)/(2.1 gal. @143F) = 113F mash
    • 2. hold 113F mash for 10 min
    • 3. add boiling water to get to 136.4F
    • 4. remove 0.57 gal. to kettle 2, heat to 176F at most
    • 5. add boiling water to get to 149F, hold for 15 min
    • 6. remove 2.27 gal. to kettle 2, keep at 176F at most
    • 7. add boiling water to get to 161.6F, hold for 20 min
    • 8. first runnings (2.83 gal) to boil kettle
    • 9. kettle 2 back into mash tun @ 176F = mash @~167F
    • 10. hold mash @167F for 20 min
    • 11. vorlauf and sparge with 185F water
    • 12. ~end up with 18.5 gal wort~
    • 13. divide wort into keggle (13.5 gal) and turkey fryer (5 gal)
    • 14. add 5.17 oz old/low AA hops to keggle @ start of boil
    • 15. boil down to ~12-13 gals*
    • 16. blend keggle and fryer and cool overnight
    • *take reading @ ~15 gals, see if near desired 1.05 OG (shouldn’t be), then boil down to 12-13 (should be around 1.05).  originally had 12,8lbs of grain, but would have to boil off 8 gallons to get near desired OG (not factoring in lower efficiency here either).
  • I plan on aging the beer for a year, then kegging 5 gallons and bottling the rest.  if all goes well, after doing this for 3 years I will have a 3 year flight of bottles and enough 1, 2, and 3 year lambic in kegs to blend up a tasty geuze.

I also managed to tie up some loose ends around the home brewery.

the new brew setup, yearly reflections

Tuesday, August 17th, 2010

tomorrow marks the year anniversary of overcarbed.  to mark the occasion, I wanted to divulge the newly renovated home brewery at overcarbed HQ.

  • as veteran readers remember, a year ago, space constraints limited production means to a 4 gallon stove-top pot that had trouble getting a 3.5 gallon batch of extract/partial mash rolling.  gravity readings were nonexistent, and cooling took place in the bathroom tub using an immersion chiller.  recipes came and went, and friends lamented lost recipes resulting in tasty batches.
  • fast forward a few months, where a 6 gallon aluminum turkey fryer and propane banjo burner replaced the stove and pot, and a 5 gallon cooler conversion provided mash duties for the all-grain evolution.  a refractometer provided easy gravity readings, and beersmith enabled not only recipe formulation but storage as well.
  • and now, on the eve of overcarbed’s first birthday, the new brew setup is finally complete after months of planning and fabrication.  its components include a 2-tier brewstand from pinup brewery, three keggles converted using components from bobby_m and bargainfittings, and a custom sparge head compliments of yours truly.  it is fired with natural gas jet burners (no more tanks!), and a custom pump/cooling rig takes care of the manual fly sparge and instantaneous plate chilling.

in addition to tying up some loose ends with the new brew setup these last few weeks, I also managed to get some beer-related events in, including:

  • two trips to naja’s with the MLs, HL, DP, and of course AP to sample some great brews from craftsman brewing, including favorites like their cabernale (vinous and complex, but infinitely drinkable) and an apparent one-off infected braggot that was tart, smooth, dry, and the best beer naja’s had on tap (which really got my gears turning).  oh yeah, some fantome and consecration got popped too, amongst others.  craftsman’s mark jilg reminds me of moonlight’s brian hunt – they both whip up some amazing one-off beers from a nondescript location and deliver in their own truck.
  • a stroll by hudson house for a couple pours of craftsman 1903 and some quick eats (good food, quick service, OK beer selection – a decent place that humors the beer geek, but their “house ale” is really budweiser?  you’re really gonna pull that shit?)
  • a pilgrimage to stein fillers in long beach for some sacks of grain and vials of yeast (awesome store, better selection than anything in the immediate bay area with great service to match)
  • a trip to the backyard to view the (relative) bounty of hops that is almost ready for harvest.

the past year flew by but saw many great beer events, brew sessions, and beer trips.  I can only hope that another year will bring more of the same!