Bayou Beer

All about beer brewing and drinking in South Louisiana.

All Munich Pale Ale

March 1st, 2015

I want to see what happens when you brew a beer that’s 100% munich so I cooked up this little pale ale recipe just full of American hops. The brew day ended up being 10 gallons so that I could have 5 for my house and 5 for Zapp’s beerfest. The color was surprising in that I thought it’d be lighter. I may end up having to call this an Amber ale. Post fermentation and dry hop it tastes great. Perhaps a little sweet though due to the weather going from 82F to 35F in the same day and possibly crashing my fermentation a little early.

The planned original gravity was to be 1.045 and ended up about that once I figured out my refractometer was reading very high. Final gravity ended up being 1.011. Beer tastes excellent. Next time I might add some wheat or carapils for body depending on how the carbonation effects the final product.

Update 3/19/2015

This beer did indeed come out very good albeit a little focused on malt due to the Munich bill. So in the spirit of American pale ale I took two tea balls / hop balls as they’re called, put an ounce of Simcoe in one and and ounce of Simcoe in the other and dropped them in the keg. 36 hours later the hop flavor/aroma was faaaar more pronounced. It went from good to excellent to me and added this post carbonation dry hopping with hop balls to the playbook.(hop ball is a metal ball with a clasp to keep all the particles in the ball. Any homebrew shop or Amazon will have them)

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	60 min	41.3 IBUs	9.8 SRM	1.052 SG	1.010 SG	5.5 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American Pale Ale	10 A	1.045 - 1.06	1.01 - 1.015	30 - 45	5 - 14	2.3 - 2.8	4.5 - 6.2 %

Fermentables

Name	Amount	%
Munich Malt	10 lbs	100

Hops

Name	Amount	Time	Use	Form	Alpha %
Hallertau Magnum	1 oz	30 min	Boil	Pellet	12.4
Simcoe	1 oz	5 min	Boil	Pellet	13
Citra	1 oz	0 min	Aroma	Pellet	12
Columbus (Tomahawk)	1 oz	0 min	Aroma	Pellet	14
Citra	1 oz	0 min	Dry Hop	Pellet	12
Columbus (Tomahawk)	1 oz	0 min	Dry Hop	Pellet	14
Simcoe	1 oz	0 min	Dry Hop	Pellet	13

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	15.00 ml	60 min	Mash	Water Agent
Calcium Chloride	8.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	6.00 g	60 min	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
Safale American (US-05)	DCL/Fermentis	77%	59°F - 75°F

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Pilsner Centennial Pale Ale

July 26th, 2014

So I ordered a bunch of bulk hops from Farmhouse Brewing and I have a bunch of pilsner I want to use. I’ve also been loving Founders Centennial IPA so I decided to make a semi-clone of that. The brew day went pretty well except my efficiency was pretty low. Given that I’ve not been able to remedy my efficiency issues I’ll just keep doing what I’m doing and calculate it at 60%. I like this beer very much even though it’s rather hazy right now. It should clear in a few weeks if it lasts that long. I did mash at 152 although I might go a little lower next time as it doesn’t dry as fast as Founders beer does.

For water I added 12 ml of lactic acid and the brewing salts below to 10 gallons of Baton Rouge tap water. May or may not have used a campden tablet since I can never remember that.

This beer ended up placing 2nd in American Pale Ale at the 2014 Dixie Cup in Houston. It also ended up in the mini best of show for American IPA but didn’t place. It started a little harsh for the first month but a little age made it quite smooth. I’m starting to think American hops are just a little harsh for that first 2-4 weeks after fermentation.

A great beer that I’ll definitely make again.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6 gal	60 min	63.9 IBUs	12.5 SRM	1.057 SG	1.012 SG	5.9 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American IPA	14 B	1.056 - 1.075	1.01 - 1.018	40 - 70	6 - 15	2.2 - 2.7	5.5 - 7.5 %

Fermentables

Name	Amount	%
Pilsner (2 Row) Ger	13 lbs	83.2
Biscuit Malt	1 lbs	6.4
Caramel/Crystal Malt - 40L	0.75 lbs	4.8
Caramunich Malt	0.75 lbs	4.8
Special B Malt	0.125 lbs	0.8

Hops

Name	Amount	Time	Use	Form	Alpha %
Magnum	1 oz	35 min	Boil	Pellet	14
Centennial	1 oz	15 min	Boil	Pellet	10
Centennial	1 oz	10 min	Boil	Pellet	10
Centennial	1 oz	5 min	Boil	Pellet	10
Centennial	1 oz	0 min	Boil	Pellet	10
Centennial	1 oz	4 days	Dry Hop	Pellet	10
Centennial	1 oz	2 days	Dry Hop	Pellet	10

Miscs

Name	Amount	Time	Use	Type
Calcium Chloride	7.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	5.00 g	60 min	Mash	Water Agent
Whirlfloc Tablet	1.20 Items	15 min	Boil	Fining

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West Coast Pale Ale

April 26th, 2014

So I have a bunch of Citra and Simcoe I need to use. I also have some Cascades and picked up some centennial at LA Homebrew. Going to brew a 50 IBU pale ale given that my wife loves Samuel Adams West Coast IPA which all the hop heads would call a pale ale. Mash temperature will be about 153-154 range. I also am using some Munich 20 hoping the malt character stands up a little more than previous renditions of this beer. I just want a little more malt.

Update 4/30/2013

Brew day went great and the OG was around 1.052. I seem to get the best efficiency with this double batch sparge routine I’ve been running. I was a little low on Citra so the hop additions were more like .8/.8/.8 oz. Smells great, looks great, fermentation appears to be going well at about 70F. Hopefully finishes out to be a good one!

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	60 min	52.7 IBUs	6.8 SRM	1.051	1.012	5.2 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American Pale Ale	10 A	1.045 - 1.06	1.01 - 1.015	30 - 45	5 - 14	2.3 - 2.8	4.5 - 6.2 %

Fermentables

Name	Amount	%
Pale Malt (2 Row) US	10 lbs	83.33
Munich Malt - 20L	1 lbs	8.33
Victory Malt	8 oz	4.17
Vienna Malt	8 oz	4.17

Hops

Name	Amount	Time	Use	Form	Alpha %
Simcoe	1 oz	30 min	Boil	Pellet	13
Centennial	1 oz	10 min	Boil	Pellet	10
Citra	1 oz	5 min	Boil	Pellet	12
Cascade	1 oz	0 min	Boil	Pellet	5.5
Centennial	1 oz	0 min	Boil	Pellet	10
Citra	1 oz	0 min	Boil	Pellet	12
Simcoe	1 oz	0 min	Boil	Pellet	13
Citra	2 oz	0 min	Dry Hop	Pellet	12
Cascade	1.01 oz	0 min	Dry Hop	Pellet	5.5
Simcoe	1.01 oz	0 min	Dry Hop	Pellet	13

Miscs

Name	Amount	Time	Use	Type
Calcium Chloride	5.50 g	60 min	Mash	Water Agent
Epsom Salt (MgSO4)	5.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	5.00 g	60 min	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
California Ale V (WLP051)	White Labs	73%	66°F - 70°F

Mash

Step	Temperature	Time
Mash In	150°F	75 min

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Tropical Ale for Zapp’s Beerfest

March 17th, 2014

The original brewdate for this beer was Friday the 28th. The beer hit it’s gravity and worked out very well. Dry hopped and transferred the 10 gallons in to kegs for carbonation. I’ll re-transfer them to prevent the cloudiness problems I’ve had in the past bringing beers to festivals and stirring up the yeast. The dry hopping also includes adding mango and pineapple to make the beer super tropical. This is the same beer we made for Iron Brewer.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	60 min	63.1 IBUs	5.4 SRM	1.057	1.011	6.0 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American Pale Ale	10 A	1.045 - 1.06	1.01 - 1.015	30 - 45	5 - 14	2.3 - 2.8	4.5 - 6.2 %

Fermentables

Name	Amount	%
Pale Malt (2 Row) US	10 lbs	86.96
Munich Malt - 10L	8 oz	4.35
Victory Malt	8 oz	4.35
Vienna Malt	8 oz	4.35

Hops

Name	Amount	Time	Use	Form	Alpha %
Columbus (Tomahawk)	1 oz	60 min	Boil	Pellet	14
Centennial	1 oz	10 min	Boil	Pellet	10
Citra	1 oz	5 min	Boil	Pellet	12
Simcoe	1 oz	0 min	Boil	Pellet	13
Citra	1 oz	0 min	Dry Hop	Pellet	12

Miscs

Name	Amount	Time	Use	Type
Calcium Chloride	5.50 g	60 min	Mash	Water Agent
Epsom Salt (MgSO4)	5.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	5.00 g	60 min	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
California Ale (WLP001)	White Labs	77%	68°F - 73°F

Mash

Step	Temperature	Time
Mash In	150°F	75 min

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American APA – With Wheat, Melanoidin

October 26th, 2013

So I’m working on brewing an American Pale I really enjoy. I brewed a somewhat similar IPA which I enjoyed and did ok at Dixie Cup but I want something more malty yet similar. So I’m giving this guy a shot and see how it does. It should at least have a nice red color. As a note I’ll be putting in 100ml of phosphoric acid not 90ml. 6.75 tablespoons

Trying something different by using Brewers Friend to calculate the water. We’ll see how it goes!

Update 11/20/2013

After about a month this beer tastes very nice. The Columbus hops are certainly interesting and assertive. Very ruddy and spicy as is expected from American hops. The Cascade does what Cascade does and the Simcoe is certainly there. This beer is extremely easy drinking that’s for sure with a nice malt profile hanging in the background. In early December it should be clear and ready to bottle.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6 gal	60 min		13	1.05	1.014	5

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American Pale Ale	10 10A	1.045 - 1.06	1.01 - 1.015	30 - 45	5 - 14	0 - 0	4.5 - 6.2 %

Fermentables

Name	Amount	%
Pale Malt (2 Row) US	10 lbs	80
Wheat Malt, Ger	1 lbs	8
Caramel/Crystal Malt - 20L	12 oz	6
Caramel/Crystal Malt - 40L	8 oz	4
Melanoiden Malt	4 oz	2

Hops

Name	Amount	Time	Use	Form	Alpha %
Columbus (Tomahawk)	1 oz	30 min	Boil	Pellet	14
Simcoe	1 oz	5 min	Boil	Pellet	13.5
Cascade	1 oz	1 min	Boil	Pellet	5.5
Columbus (Tomahawk)	1 oz	0 min	Dry Hop	Pellet	14

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	3174.66 oz	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	70.55 oz	60 min	Mash	Water Agent
Calcium Chloride	38.8 oz	60 min	Mash	Water Agent
Epsom Salt (MgSO4)	38.8 oz	60 min	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
SafAle American Ale (US-05)	DCL Yeast	75%	59°F - 75°F

Mash

Step	Temperature	Time
New Mash Step	153°F	60 min

Notes

acid used was phosphoric acid. 18 teaspoons or 90 ml or 6 tablespoons to be easier.

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Centennial and Amarillo Pale Ale

December 30th, 2012

So the big hit lately has been the IPAs. The Simcoe/Centennial was a big hit so now on to the next popular hop for IPA. This will be a tad of a kitchen sink beer since I’m using what’s left of some ingredients.

Update December 31 2012

I ended up using 1/3 pound Crystal 45 and 2/3 pound Crystal 60. The brewday went fine. Mashed at 151F, ran off 7 gallons, boiled 70 minutes and gravity was hit. Pitched a one liter starter and fermentation was going great within 12 hours. The beer looks very bright and beautiful. This should be quite a good IPA.

I am a tad concerned about the phosphoric acid. It seemed to take quite a bit to get the PH down. The concentration on the bottle I have is apparently only 10% where I read others using it at 85% concentration. More research is apparently required on this and I may go back to the lactic acid which has served me well.

Update January 17, 2013

After a fine fermentation that finished out perfectly this beer is carbonated and ready to drink. It’s quite good! I’ve definitely got a nose for the pineapple/tropical/mango character of this Amarillo and the Centennial continues to be my favorite secondary character for a beer. It just makes it taste more lovely. However there’s definitely an aftertaste with Amarillo hops. It lingers on the back of the tongue! I don’t know if it’s my preferred hop. I think the Simcoe/Centennial hop is a little better but I’ll reserve judgement for two weeks until this beer brightens.

Update January 23, 2013

Well….the beer has brightened and it tastes absolutely wonderful. There’s a complexity presented by Amarillo that really brings things together for taste. The beer looks wonderful, great head retention, great clarity and beautiful smell and taste. Amarillo can make a beer taste a little sharp in initial weeks. It should be used carefully in beers involving darker malts. This beer is bright, it’s tasty and probably my favorite American ale I’ve brewed.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6 gal	60 min

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American IPA	14 14B	1.056 - 1.075	1.01 - 1.018	40 - 70	6 - 15	0 - 0	5.5 - 7.5 %

Fermentables

Name	Amount	%
Pale Malt (2 Row) US	12.5 lbs	80.65
Pilsner (2 Row) Bel	2 lbs	12.9
Caramel/Crystal Malt - 60L	0.5 lbs	3.23
Caramel/Crystal Malt - 40L	0.5 lbs	3.23

Hops

Name	Amount	Time	Use	Form	Alpha %
Amarillo	2 oz	60 min	Aroma	Pellet	9.5
Amarillo	1 oz	20 min	Aroma	Pellet	9.5
Centennial	1 oz	10 min	Boil	Pellet	10
Centennial	0.5 oz	1 min	Boil	Pellet	10
Amarillo	1 oz	0 min	Dry Hop	Pellet	9.5
Centennial	1 oz	0 min	Dry Hop	Pellet	10

Yeast

Name	Lab	Attenuation	Temperature
California Ale V (WLP051)	White Labs	73%	150.8°F - 158°F

Notes

This is a bit of a kitchen sink beer to finish off my sack of American 2-row. My wife absolutely loves this sort of beer. Water modification will be the same as project Nathan. Modify 6 gallons of water with 3/4 teaspoon gypsum. 1/3 teaspoon calcium chloride. Put 5 of that in the mash. Will try phosphoric acid in this beer instead of lactic. Will probably make up gravity with a couple of pounds of Belgian pilsner. I love that sweetness anyway.

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