Learn to Homebrew Day

November 3, 2012

Learn to Homebrew Day at Aaron's House

On November 3rd, to support the American Homebrewers Association Learn to Homebrew Day, Big Nut Brewing hosted a Learn to Homebrew event.  We had a good turnout with three non-brewers joining three brewers from the Big Nut crew and fellow brewer Sanjay Shah.  

We brewed three different beers:

10 gallon all-grain Lagunitas Brown Shugga clone (brewed on Sanjay 15 gallon Blichmann setup)

10 gallon all-grain QuinteCentiAle IPA (brewed on Aaron's 15 gallon keggle setup)

5 gallon extract Black IPA (brewed on turkey fryer setup)

The brew day went quite well with all three beers hitting their target OG within 2 points.  It was certainly hectic, but hopefully educational for those trying to learn the different brewing methods (extract and all-grain).  Another event will be planned, so stay tuned and let us know if you're interested. It's safe to say we won't be brewing 3 beers for the next one...by the end of the brew day (start at 7:30am, ended at 3:00pm) everyone was beat!!

Rough timeline for these beers:

Fermentation will be 1-2 weeks.

Another (at least) 1 week of dry hoping (all three beers are dry hopped!!).  

After that, they'll be transferred to corny kegs and carbonated (about a week).  

The QuinteCentiAle and Black IPA should be ready right away.  

The Brown Shugga will probably age for a bit.  Hopefully ready for Christmas time.

Sanjay going through the Brown Shugga mashing steps with Kerry and Dane.

Andy measuring out sparge water for the Brown Shugga...at least I hope that's what he was doing!

On the left, the Brown Shugga in the middle of the 90 minute boil.  On the turkey fryer, the Black IPA finishes steeping.  On the right, Mike stirs the QuinteCentiAle mash while Kerry, Dane and Andy look on.

Steve and Sanjay check the OG of the Brown Shugga.

The Black IPA bubbling away in the bath tub ~18 hours after pitching.

The QuinteCentiAle (left) and Brown Shugga (right) start their fermentation in the temperature controller freezer (set to 68F/20C).

The Black IPA is REALLY kicking out the krausen less than 24 hours after pitching.  Note, the use of the blow off tube...yes, we HAVE learned from our mistakes!!  This is in our basement bathroom, as I type this watching football in my living room, I can hear the thump, thump, thump of the Black IPA!!

#37 RIPA (Rye IPA)

The Vitals

Name: RIPA - Based on He'Brew Bittersweet Lenny's R.I.P.A.
Brew Type: Extract
Volume: 10 gallons
Add-ins/ons: Ground Caraway Seed
OG: 1.079
FG: 1.015
ABV%: 8.4 (as of 07/09)
Primary Fermentation: 06/23 - 07/09

Secondary Fermentation: 07/09 - TBD
Kegged/Bottled: TBD
Brewers: Dane and Neal

Recipe (10-gallon)
16 lbs - Light DME
7 lbs - Rye Malt

2 lbs - Rye Flakes

1 lb - Biscuit Malt

1 lb - Wheat Malt

1 lb - CaraAmber 60L

1 lb - Crystal 60L

3  oz - Warrior Hops (60 min)

1 oz - Cascade Hops (20 min)

1 oz - Simcoe Hops (20 min)

1 oz - Warrior Hops (20 min)

Whirlfloc Tablet (15 min) 

Yeast Nutrient (10 min)

1 oz - Cascade Hops (10 min)

1 oz - Chinook Hops (10 min)

1 oz - Liberty Hops (10 min)

1 oz - Amarillo Hops (1 min)

1 oz - Casacade Hops (1 min)

1 oz - Centennial Type Hops (1 min)

1 oz - Simcoe Hops (1 min)

0.5 oz - Ground Caraway Seed (1 min)

2.5 oz - Centennial Type Hops (0 min/whirlpool)

3  pkg - American Ale Yeast (Wyeast 1056)

4.5 oz - Amarillo Hops (Dry hop - 2 weeks post brew - 2 week duration)
3 oz - Liberty Hops (Dry hop - 2 week post brew - 2 week duration)

Steeped grains at 155F for 30 mins. Raised to boil, added DME, and added hops and ingredients according to schedule.  (Whole caraway seeds were ground to a fine powder for brew addition.)

Cooled wart was split between two fermenters.  A large 24 hour starter with 3 packages of Wyeast 1056 was prepared and then split between the two fermenters.  After two weeks, beer was racked to two new clean fermenters and directly dry hopped (2.25 oz Amarillo and 1.5 oz Liberty per fermenter).

Note: Brew supply shop was out of Crystal hops so Liberty hops used instead.  Also out of Centennial hops so Centennial Type was used

#36 Raison D'Etre Clone

The Vitals

Name: Raison D'Etre Clone
Brew Type: Extract
Volume: 10 gallons
Add-ins/ons: Clear Liquid Candi Sugar
OG: 1.080
FG: 1.017
ABV%: 8.3
Primary Fermentation: 06/23 - 07/08
Kegged/Bottled: 07/08
Brewers: Dane and Neal

Recipe (10-gallon)
16 lbs - Light DME
1 lb - Chocolate Malt 350L
8 oz - Caramel 60L
1 lb - Clear Liquid Candi Sugar
2 oz - Warrior Hops (60 min)
Whirlfloc Tablet (15 min)

Yeast Nutrient (10 min)

12 oz - Golden Raisins (10 min)
2 oz - Sterling Hops (0 min)
2 pkg - Belgian Ardennes Yeast (Wyeast 3522)

Steeped grains at 155F for 30 mins. Boiled and added ingredients according to schedule.  At 15 min left, removed 2 qt. of wart, add raisins, and blended until smooth.  Added raisin slurry at 10 min remaining. 

Cooled wart was split between two fermenters; one was fermented using a re-pitched Wyeast 3522 from previous batch (three day starter), and other was fermented using new Wyeast 3522 (one day starter).

#35 Ginger Saison

The Vitals

Name: Ginger Saison

Brew Type: All-Grain

Volume: 10 gallons

Add-ins/ons: none
OG: 1.053
FG:
ABV%:
Primary Fermentation: 3/30 -
Kegged/Bottled:
Brewers: Aaron and Steve

Recipe (10-gallon)

22 lbs - 2-Row Pale Malt

3 lbs - CaraMunich Malt

2 lbs - Light Candi Sugar

3 oz - Hallertauer Hops (60 min)

1 oz - Hallertauer Hops (10 min)

Irish Moss (10 min)

Yeast Nutrient (10 min)

1 oz - Styrian Goldings Hops (5 min)

5.5 oz - Crystalized Ginger (0 min)

2 pkg (equivalent) - Belgian Wit Ale (WLP400)

Mash at 152* F for 60 minutes. Raise to 168* F and Batch Sparge. 13 gallon boil

#34 Extra Special Bitter

The Vitals

Name: Extract Special Bitter

Brew Type: Extract

Volume: 10 gallons

Add-ins/ons: none
OG: 1.050
FG: 1.016
ABV%: 4.5%
Primary Fermentation: 3/25 - 3/30
Kegged/Bottled: 3/30
Brewers: Aaron

Recipe (10-gallon)

10 lbs - Extract Light DME

4 lbs - Maris Otter

1 lb - Caramel 20L

8 oz - Caramel 120:

4 oz - East Kent Goldings Hops (60 min)

Irish Moss (15 min)

Yeast Nutriend (15 min)

2 oz - East Kent Goldings Hops (0 min)

2 pkg (equivalent) - English Ale (WLP002)

#33 Belgian White

The Vitals

Name: Belgian White

Brew Type: All-Grain

Volume: 5 gallons

Add-ins/ons: none
OG: 1.056
FG:
ABV%:
Primary Fermentation: 3/25 -
Secondary Fermentation:
Kegged/Bottled:
Brewers: Aaron

Recipe (5-gallon)

9 lbs - 2-Row Pale Malt

1 lb - Munich Malt

1 lb - Cara-Pils

8g - Gypsum (in Mash)

1 lb - Clear Candi Sugar

1 oz - Fuggles Hops (60 min)

Irish Moss (15 min)

Yeast Nutrient (15 min)

1 oz - Fuggles Hops (5 min)

1 oz - Saaz Hops (5 min)

.5 tsp - Ground Coriander Seed (5 min)

.75 oz - Sweet Orange Peel (5 min)

1 pkg (equivalent) - Belgian Wit Ale (WLP400)

Mash @ 152* F. Raise to 168* F and Batch Sparge.

#32 Black IPA

This is considered our "Lite" Black IPA. I.e. it's only 5.4%, not over 8%. Now worries, still the same great color and amazing hoppy goodness!!

The Vitals

Name: Black IPA

Brew Type: Extract

Volume: 10 gallons

Add-ins/ons: none
OG: 1.061
FG: 1.020
ABV%: 5.4%
Primary Fermentation: 3/16 - 3/21
Secondary Fermentation (Dry Hopped): 3/21 - 3/30
Kegged/Bottled: 3/30
Brewers: Aaron and Steve

Recipe (10-gallon)

14 lbs - Light DME

2 lbs - Carafa II

1.5 lbs - Caramel 80:

2 oz - Palisade Hops (60 min)

2 oz - Simcoe Hops (60 min)

2.75 oz - Warrior Hops (60 min)

Yeast Nutrient (15 min)

1 oz - Amarillo Gold Hops (0 min)

1 oz - Amarillo Gold Hops (Dry Hop)

2 oz - Simcoe Hops (Dry Hop)

2 pkg - English Ale (WLP002)

#31 Irish Red

The Vitals

Name: Irish Red

Brew Type: All-Grain

Volume: 5 gallons

Add-ins/ons: none
OG: 1.059
FG:
ABV%: 6.6%
Primary Fermentation: 2/19 - 2/26
Kegged/Bottled: 2/26
Brewers: Aaron and Sanjay Shah

Recipe (5-gallon)

14.2 lbs - Maris Otter

8 oz - Caramel 120

8 oz - Caramel 40

.32 lbs - Roasted Barley (432 L)

1 oz - East Kent Goldings Hops (60 min)

.5 oz - Styrian Goldings Hops (30 min)

1 pkg - Wyeast 1084 Irish Ale

#30 Pale Ale

The Vitals

Name: Pale Ale

Brew Type: Extract

Volume: 10 gallons

Add-ins/ons: none
OG: 1.051
FG: 1.012
ABV%: 5.1%
Primary Fermentation: 2/16 - 2/23
Kegged/Bottled: 2/23
Brewers: Aaron

Recipe (10-gallon)

14 lbs - Light DME

1 lb - 2-Row Pale Malt

1 lb - Caramel 60L

2 oz - Cluster Hops (60 min)

1 oz - Cluster Hops (15 min)

1 oz - Saaz Hops (15 min)

Irish Moss (15 min)

Yeast Nutrient (15 min)

1 oz - Cluster Hops (5 min)

1 oz - Saaz Hops (5 min)

2 pkg - American Ale (Wyeast #1056)

2.5 gallons dry hopped for 1 week on 1 oz Columbus Hops.

#29 Ginger Saison

The Vitals

Name: Ginger Saison

Brew Type: Extract

Volume: 5 gallons

Add-ins/ons: none
OG: 1.069
FG: 1.014
ABV%: 7.4%
Primary Fermentation: 1/22 - 2/23
Kegged/Bottled: 2/23
Brewers: Aaron

Recipe (5-gallon)

6.25 lbs - Light DME

1 lb - CaraMunich Malt

1 lb - Clear Candi Sugar

1.5 oz - Hallertauer (60 min)

.5 oz - Hallertauer (10 min)

Irish Moss (10 min)

.5 oz - Styrian Goldings Hops (5 min)

2 oz - Crystalized Ginger (0 min)

1 pkg - Belgian Saison I Ale Yeast (WLP565)

#28 Raison D'Etra Clone

The Vitals

Name: Raison D'Etra Clone

Brew Type: Extract

Volume: 10 gallons

Add-ins/ons: none
OG: 1.083
FG: 1.016
ABV%: 8.9%
Primary Fermentation: 1/22 - 2/23
Kegged/Bottled: 2/23
Brewers: Aaron

Recipe (10-gallon)

16 lbs - Light DME

1 lb - Chocolate Malt

8 oz - Caramel 60L

1 lb - Clear Candi Sugar

2 oz - Warrior Hops (60 min)

Irish Moss (10 min)

12 oz - Raisins (10 min)

2 oz - Sterling Hops (0 min)

2 pkg - Belgian Ardennes Yeast (Wyeast 3522)