Tuesday, September 30, 2014

Vienna-Citra "SMASH"


The second beer in my triple brew weekend was a pseudo-SMASH  (Single Malt and Single Hop) beer.  It was a pseudo-SMASH because I did add a small amount of Carapils to help head retention as well as a small Warrior bittering charge.
 

Brew Date: 4/28/2013
Beer Number: B31
Beer Name: Vienna-Citra  “SMASH”
Type: American Pale Ale / Vienna Lager
Primary Fermenter: 6 ½ gal. plastic and 5 gal. glass
Secondary Fermenter: n/a
Volume: @ 9 gallons
OG: 1.056
FG: see below
Expected IBU: 43
Expected SRM:6
 
Ingredients:

15 lbs. 4.8 oz. German Vienna malt
8 oz. Carapils
21g (0.75 oz.) Citra pellet hops (12.0%AA) FWH
7g (0.25 oz.) Warrior pellet hops (15.0% AA) 60 min.
28g (1.0 oz.) Citra pellet hops (12.0%AA)  15 min.
28g (1.0 oz.) Citra pellet hops (12.0%AA)  5 min.
35g (1.25 oz.) Citra pellet hops (12.0%AA)  1 min.
WLP001 – Cal Ale Yeast (harvested from B23A)
WLP830 – German Lager Yeast (harvested from B29)

Step by Step Process:

WLP 830 Yeast Starter (4/21/13)

  1. Boiled @ 200g Pilsen DME in @2.0L water for 15 minutes
  2. Cooled and pitched yeast harvested from B29
  3. Covered with sanitized foil and swirled infrequently for 4 days
  4. Kreusen appeard @24 hours
  5. Crash cooled in 35F keezer 2 days before pitching
 
WLP 001 Yeast Starter (4/21/13)

  1. Boiled @ 150g Pilsen DME in @1.5L water for 15 minutes
  2. Cooled and pitched yeast harvested from B23A
  3. Covered with sanitized foil and swirled infrequently for 4 days
  4. Kreusen appeard @36 hours
  5. Crash cooled in 35F keezer 2 days before pitching
 
Wort

  1. Crushed grain in Barley Crusher
  2. Heated 20 qts. strike water to @170F and poured into mash tun
  3. Added grains to tun and stirred – temp. settled at @153.5F mashed @ 65 min.
  4. Added 2 gal. boiling water
  5. Recirculated @ 2 qts. and returned to tun
  6. Opened valve slowly and then wide open and drained into kettle collecting @ 3.4 gal.
  7. While draining, fired burner and set heat on med. and added 21 g. Citra pellets
  8. Added 4.5 gal. @170F water to mash and stirred
  9. Recirculated @ 2 qts. and returned to tun
  10. Opened valve slowly and then wide open and drained into kettle collecting @ 4.25 gal.
  11. Added 4.5 gal. @170F water to mash and stirred
  12. Recirculated @ 2 qts. and returned to tun
  13. Opened valve slowly and then wide open and drained into kettle collecting @ 4.25 gal.
  14. Brought to a boil and added 7g. Warrior pellets for 60 min.
  15. Followed hopping schedule per above
  16. Placed wort chiller in kettle and 1 whirfloc tablet and boiled for @15 minutes
  17. Began chilling immediately after knockout; cooled to below 100F in 10 minutes
  18. Placed kettle in ice bath with lid on for @1 hour – temp. dropped to below 60F
  19. Transferred through syphon (splashing as much as possible)
  20. Transferred @ 4.5 gallons into 5 gallon glass carboy and @4.5 gallons into 6 ½ gal. plastic bucket


WLP 001 Yeast Starter (4/27)

  1. Decanted liquid from 4/21 yeast starter and allowed to warm on counter for @ 1 hour
  2. Collected an extra 1.25 quarts of wort (final runnings)
  3. Brought to a boil for @15 minutes and then cooled in an ice bath
  4. Once cool, poured into yeast starter – no activity evident before pitching


WLP 830 Yeast Starter (4/27)

  1. Decanted liquid from 4/21 yeast starter and allowed to warm on counter for @ 1 hour
  2. Collected an extra 1.25 quarts of wort (final runnings)
  3. Brought to a boil for @15 minutes and then cooled in an ice bath
  4. Once cool, poured into yeast starter
  5. Allowed to cool overnight in fermentation room – no activity evident before pitching

Beer Number: 31A
Beer Name: “Citra Ass on Ice”
Type: Hoppy Vienna Lager
Primary Fermenter: 5 gallon glass (48 Days)
Secondary Fermenter: n/a
Volume: @4.5 gallons in fermenter
OG: 1.056
FG: 1.010
Expected IBU: 43
Expected SRM: 6
Expected Alcohol %: 6.04%
Calories: 183
 Shook carboy as much as practical (carboy was pretty full)
  1. Placed in fermentation cooler with 1 2l and 2 20 oz. frozen water bottles and allowed to cool overnight
  2. Pitched entire 1.25L starter into carboy – Temp 49F
  3. Replaced water bottles daily (combination of 3 16 oz. or 20 oz. bottles to maintain temp @49F – 51F
  4. @ 24 hours, krausen had formed temp 50F
  5. Airlock activity evident for @7 days – max temp. 51F
  6. After 3 weeks, added frozen water bottles to drop temp to 33F
  7. Changed bottles every day and maintained 33F-35F range for 4 weeks

Kegging (6/15/13)
  1. Transferred to sanitized keg with 11 psi CO2 – CO2 target 2.7 volumes
 

Beer Number: B31B
Beer Name: TBD
Type: American Pale Ale
Primary Fermenter: 6.5 plastic bucket (364 Days)
Secondary Fermenter: none
Volume: @4.5 gallons in fermenter
OG: 1.056
FG: 1.002
Expected IBU: 43
Expected SRM: 6
Expected Alcohol %: 7.09%
Calories: 179


1.    Shook fermenter

2.    Placed on cool floor of fermentation room

3.    Pitched entire 1.25L starter into carboy – Temp 59F

4.    @ 24 hours, airlock activity evident temp 62F

5.    Airlock activity evident for @4 days – max temp. 63F


Bottling (4/27/14)
  1. Transferred to sanitized keg and placed in 35F freezer with 12 PSI.

 
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