Recipes, techniques and tasting notes
After listening to a Brulosophy podcast episode on efficiency, I felt compelled to do something I actually haven't ever done. I decided it was time to calibrate my brew system. Every system I've owned has had a profile in my brewing software, but I'm a data nerd and I thought it would be fun to get some cold, hard data on my actual brewhouse efficiency and my mash efficiency.
About a year ago I brewed a batch of my wife’s favorite beer – “La Jefa” Weizen – a traditional Bavarian hefeweizen. I typically brew 3 – 5 gallon batches, but I wanted a little extra wort to “play around” with.
We threw an awesome engagement / Oktoberfest party in 2018 and had this beer on tap – along with our Party Pilsner and our Märzen. This recipe is a classic 50/50 two row and wheat malt recipe. I fermented “warm” – at room temperature (75ºF) with WLP300 and took off the airlock for most of the primary fermentation.
Lagers are known for their clean, crisp character with little to no esthers. For hundreds of years, brewers have been fermenting these lager yeasts at lower temperatures than their ale counterparts. But lately, both commercial and home brewers have been questioning this “long and cold” lager fermentation dogma. I recently brewed a split batch of a simple Munich Helles recipe for the guys over at Experimental Brewing. The brew days were staggered and every aspect of both brew days were matched; except for one variable: the fermentation schedule.
The shipping window for NHC has come and gone, but don’t worry! There will always be a need to ship your beer. When it comes to shipping, there are some important things to keep in mind – even before your start wrapping up your bottles to put in a box for shipping.
The shipping deadline for the competition you’re entering is getting closer and, if you’re a kegger, it’s time to put that beer into bottles. If you’re a bottle conditioner then you get to skip this step.