FermZilla IPA

Today I brewed an IPA. This brew tested my new Fermzilla 27.

Recipe for 21 liters batch:

• Mash with 19 liters
• 1.3 kg Pale Ale Viking malt, bought from napravisibira.com, milled today at 1.40 mm
• 5.7 kg Pale Ale Weyermann malt, bought from beer-bg milled today at 1.40 mm
• 25 g Citra Hops with 13.7% Alpha acids, 2019 harvest, pellets, boil for 30 minutes, bought from The Malt Miller
• 25 g Mosaic Hops with 11.4% Alpha acids, 2018 harvest, pellets, boil for 30 minutes, bought from The Malt Miller
• 75 g Citra Hops for dry hopping for 10 days (not a good idea to dry hop for so long, grassy notes)
• 75 g Mosaic Hops for dry hopping for 10 days
• Mashing for 60 minutes at 62°C
• Sparging with 5 liters of water at 75-80°C
• Boil for 60 minutes
• 1/2 tablet of Protofloc, boil for 10 minutes
• Measured 1048 OG, using Tilt hydrometer
• SafAle US-05 yeast
• Ferment for 5 days at room temperature (18-22°C)
• 1006 FG, 5.5% ABV

What Gose Round

The idea behind this beer was to try Gose with capers. This is my first sour beer, the recipe was inspired by The Mad Fermentationist.

• Water for 19 liters batch. Mashing with 19 liters.
• 4 kg Chateau Wheat Blanc Malt, bought from true.beer
• 2 kg Chateau Pilsen Malt, bought from true.beer
• 0.26 kg Chateau Melano, bought from true.beer
• 10 g Saaz Hops with 2.9% Alpha acids, boil for 60 minutes
• Mashing for 60 minutes at 65°C
• Sparging with 5 liters of water at 75-80°C
• Boil for 60 minutes
• 1/2 tablet of Protofloc, boil for 10 minutes
• Measured 1042 OG with Tilt hydrometer
• Lallemand WildBrew Sour Pitch (Lactobacilus Plantarum), bought from true.beer
• SafAle US-05 yeast
• Sour fermentation for 72 hours at 35°C in the fridge fermenter
• 1003 FG, 5.1% ABV
• Vodka disinfected capers

UPDATE: The beer got infected with something during the sour fermentation. It fermented with clean profile to 1003 FG and 4.0 pH with very good taste and looks.

Fermentation fridge

An old fridge was converted to fermentation fridge using the following equipment:

• Electrolux Intuition fridge with 50 cm width inside
• Inkbird ITC-308 temperature controller
• Exo Terra Heat Cable PT2013 50W

Brett stout

The beer brewed today was similar to the oatmeal stout. It tested the brewster with full basket of malt.

1. Water:
   • 17 liters batch in the keg fermenter
   • Mash for 60 minutes with 19 liters at 62°C
   • Sparge with 5 liters 75-80°C
   • 1/2 tablet of Protofloc, boil for 10 minutes
   • Boil for 120 minutes
2. Grain bill:
   • 8.0 kg Viking Pale Ale Malt
   • 0.2 kg Viking Chocolate Light Malt
   • 0.2 kg Viking Chocolate Dark Malt
   • 0.2 kg Viking Black Malt
3. Hops:
   • 50 g Chinook, 11% alpha acids, boil for 60 minutes
4. Yeast:
   • Lallemand BRY-97 West Coast Ale
   • Brett (to be added when the yeast is delivered)
5. Parameters:
   • Measured 1060 OG with hydrometer (unreliable due to bad measurement)
   • 1010 FG pending
   • 6.6 % ABV pending

Pale Ale with Brett

Today I brewed a pale ale that is meant to ferment with Brettanomyces for sencondary fermentation and age. During the brew day, while I was preparing the equipment, a good news came. My cousin gave birth to a baby boy. So this beer is dedicated to him and will be consumed at his 1 year anniversary. It will ferment under pressure in keg for both primary and secondary fermentation. This beer tested the Brewster with larger amount of malts. Everything went as expected and it is now in the keg. Here is the recipe:

• Water for 17 liters batch in the keg fermenter. Mashing with 19 liters.
• 7 kg Pale Ale Viking malt, bought from napravisibira.com, milled yesterday at 1.14 mm (0.045 inches)
• 50 g Chinook Hops with 11% Alpha acids, boil for 30 minutes
• Mashing for 60 minutes at 62°C
• Sparging with 5 liters of water at 75-80°C
• Boil for 60 minutes
• 1/2 tablet of Protofloc, boil for 10 minutes
• SafAle US-05 yeast
• WLP650 Brettanomyces Bruxellensis for secondary fermentation
• Ferment for 5 days at room temperature (18-22°C)
• Age for 1 year in a cellar
• Measured 1065 OG, measured with hydrometer (the Tilt is in other fermenter)
• Measured 1005 FG, measured with hydrometer (on 2021.04.06)
• 8.0% ABV