Memorial Beers

To celebrate the life of Tom Helf, my mom has asked me to brew several beers in honor of with passions. Here are the bottle labels for each of the beers.

Labels

rye2
ipa
Kolsch
bucky
winner

In Process

  • Cole Porter
  • Backhand Bitter

Un-named

  • Brown Ale
  • Galactic Ale

Fermentation Chamber 2

IMG_0552
2014-04-22 17.10.09

My first fermentation chamber was built out of a sheet of 4inch pink insulation and it worked well over the winter when all I needed to do was warm it up. Now that summer if coming I’m going to need to be able to cool as well as heat, so here comes Fermentation Chamber 2.

It all starts with a 4 foot tall front opening freezer. This was a great find off craigslist due to the fact that the shelves are completely removable making the whole inside available.

Pairing it with the contoller I built with an STC-1000 I can now heat and cool my fermentation to any temperature I need.

Special Bitter

Special Bitters seem like they should be really easy. Malty and not lots of hops. But there’s so much that seems to be expected that comes from the water so you have to pay attention.

This beer finished up nice, but needs a few tweaks for the next version. Specifically better control in mashing to make sure that the body is right at the end.

This recipe is based on the Fuller’s London Pride as published in BYO magazine interview.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 34.1 IBUs 8.9 SRM 1.048 SG 1.013 SG 4.6 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Extra Special/Strong Bitter (English Pale Ale) 8 C 1.048 - 1.06 1.01 - 1.016 30 - 50 6 - 18 1.5 - 2.4 4.6 - 6.2 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 9.25 lbs 92.5
English Dark Crystal 0.75 lbs 7.5

Hops

Name Amount Time Use Form Alpha %
Target 0.75 oz 60 min Boil Pellet 11
Challenger 0.5 oz 15 min Boil Pellet 7.5
Northdown 0.5 oz 1 min Boil Pellet 8.5

Miscs

Name Amount Time Use Type
PH 5.2 Stabilizer 1.10 tbsp 60 min Mash Water Agent
Whirlfloc Tablet 1.00 Items 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
London ESB Ale (1968) Wyeast Labs 69% 64°F - 72°F

Kind of Pissed (Surly Furious Tribute)

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 76.6 IBUs 11.8 SRM 1.060 SG 1.016 SG 5.8 %

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 %
Pale Malt (2 Row) US 8 lbs 64
Golden Promise (Simpsons) 3 lbs 24
Crystal, Medium (Simpsons) 0.75 lbs 6
Aromatic Malt 0.625 lbs 5
Roasted Barley 0.125 lbs 1

Hops

Name Amount Time Use Form Alpha %
Warrior 1 oz 60 min Boil Pellet 17.2
Amarillo 0.25 oz 15 min Boil Pellet 9.2
Simcoe 0.25 oz 15 min Boil Pellet 13
Amarillo 0.25 oz 10 min Boil Pellet 9.2
Simcoe 0.25 oz 10 min Boil Pellet 13
Amarillo 0.25 oz 5 min Boil Pellet 9.2
Simcoe 0.25 oz 5 min Boil Pellet 13
Amarillo 0.25 oz 0 min Boil Pellet 9.2
Simcoe 0.25 oz 0 min Boil Pellet 13
Ahtanum 1 oz 3 days Dry Hop Leaf 6
Amarillo 1 oz 3 days Dry Hop Pellet 9.2
Simcoe 1 oz 3 days Dry Hop Pellet 13.5

Yeast

Name Lab Attenuation Temperature
British Ale II (1335) Wyeast Labs 75% 63°F - 75°F

Notes

Canada Malting Pale Ale, Simpsons Golden Promise, Simpsons Med. Xtal (14 oz), Dingemans Aromatic (10 oz), Simpsons Roast Barley (pinch).
Actuals: OG 1064, SRM 10.9, 113.7 IBU, FG ?

Scotch Rye Ale

This recipe was inspired by the excellent collaboration brew between Dunedin Brewing and Terrapin Brewing called “Rye Heart”. This was a beer that was released around Tampa Beer Week 2013 and quickly became a favorite of my mom. When I started brewing, her first request was to try and create this beer.

I wasn’t able to get too much help from the brewery about the recipe, “Water, Malt, Yeast, Hops and Rye” was the best I could find until I ran across a photo of the brew team which mentioned it was a Scotch Ale with 12% rye.

With that, I came up with a recipe using a few well rated scotch ales and modified them to include the 12% rye.

The results? I nice malty, boozey scotch ale with a big kick of rye.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 28.0 IBUs 15.1 SRM 1.076 SG 1.022 SG 7.0 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Strong Scotch Ale 9 E 1.07 - 1.13 1.018 - 1.03 17 - 35 14 - 25 1.6 - 2.4 6.5 - 10 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 12 lbs 76.19
Rye Malt 2.5 lbs 15.87
Caraamber 1 lbs 6.35
Carafa Special III (Weyermann) 0.15 lbs 0.95
Chocolate Malt 0.1 lbs 0.63

Hops

Name Amount Time Use Form Alpha %
Brewer's Gold 1 oz 60 min Boil Pellet 8.5
Fuggles 1 oz 5 min Boil Pellet 4.5
Goldings, East Kent 1 oz 5 min Boil Pellet 5

Yeast

Name Lab Attenuation Temperature
Scottish Ale (1728) Wyeast Labs 71% 55°F - 75°F