Send It Session - All Grain

Send It has become a favorite around here at On The Loose. With a new addition to the family last year, the equipment has been left to collect dust as this recipe gets brewed over and over as an extract. It's time to move it to the all-grain house! So here's to a beer to enjoy after a long day projecting that won't weigh you down at the crux! 

Brewing Steps: Send It Session -All-Grain American IPA

Type: All Grain	Date: 08 Feb 2015
Batch Size (fermenter): 10.00 gal	Brewer: Jim Parker
Boil Size: 13.46 gal	Asst Brewer:
Boil Time: 90 min	Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Final Bottling Volume: 9.25 gal	Brewhouse Efficiency: 80.00
Fermentation: Ale, Single Stage	Taste Rating(out of 50): 30.0
Taste Notes:

Prepare for Brewing
	Create a yeast starter with 2.00 l of wort
	Clean and Prepare Brewing Equipment
	Total Water Needed: 16.50 gal
	Mash Water Acid Treatment:
Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU 8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 47.1 % 4 lbs Vienna Malt (3.5 SRM) Grain 2 23.5 % 2 lbs White Wheat Malt (2.4 SRM) Grain 3 11.8 % 1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 4 5.9 % 1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5 5.9 % 1 lbs Oats, Flaked (1.0 SRM) Grain 6 5.9 %
	Mash Steps Name Description Step Temperature Step Time Mash In Add 25.25 qt of water at 162.4 F 150.0 F 75 min
	Sparge Water Acid Treatment:
	Fly sparge with 10.19 gal water at 168.0 F
Boil Wort
	Add water to achieve boil volume of 13.46 gal
	Estimated pre-boil gravity is 1.041 SG
	Boil Ingredients Amt Name Type # %/IBU 1.00 oz Amarillo Gold [8.50 %] - Boil 15.0 min Hop 7 5.1 IBUs 1.00 oz Citra [12.00 %] - Boil 15.0 min Hop 8 7.2 IBUs 1.00 oz Amarillo Gold [8.50 %] - Boil 10.0 min Hop 9 3.8 IBUs 1.00 oz Citra [12.00 %] - Boil 10.0 min Hop 10 5.4 IBUs 1.00 oz Amarillo Gold [8.50 %] - Boil 5.0 min Hop 11 3.2 IBUs 1.00 oz Citra [12.00 %] - Boil 5.0 min Hop 12 4.5 IBUs
	Steeped Hops Amt Name Type # %/IBU 1.00 oz Amarillo Gold [8.50 %] - Steep/Whirlpool 10.0 min Hop 13 2.9 IBUs 1.00 oz Citra [12.00 %] - Steep/Whirlpool 10.0 min Hop 14 4.1 IBUs
	Estimated Post Boil Vol: 11.46 gal and Est Post Boil Gravity: 1.050 SG

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 10.00 gal
	Fermentation Ingredients Amt Name Type # %/IBU 1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 15 -
	Measure Actual Original Gravity _______     (Target: 1.050 SG)
	Measure Actual Batch Volume _______     (Target: 10.00 gal)
Fermentation
	08 Feb 2015 - Primary Fermentation (14.00 days at 67.0 F ending at 67.0 F)
	Dry Hop and Prepare for Bottling/Kegging Dry Hop/Bottling Ingredients Amt Name Type # %/IBU 1.00 oz Amarillo Gold [8.50 %] - Dry Hop 5.0 Days Hop 16 0.0 IBUs 1.00 oz Citra [12.00 %] - Dry Hop 5.0 Days Hop 17 0.0 IBUs
	Measure Final Gravity: _________  (Estimate: 1.010 SG)
	Date Bottled/Kegged: 22 Feb 2015 - Carbonation: Keg with 12.54 PSI
	Age beer for 30.00 days at 65.0 F
	24 Mar 2015 - Drink and enjoy!
Notes
Created with BeerSmith

Bailing, Not Failing: Kettle Sour Experiment

Sometimes you don't get to the summit. The weather rolls in, darkness is falling, you or your partner have reached the end of your courage. Whatever the reason, sometimes you gotta bail, rap down, coil the rope, pack your bags and walk away.  Some folks see bailing as failing, but really it's a process of learning. That route will be there (probably) in a week, a month, a year. You will come back earlier, stronger, better prepared. You will bring a headlamp, a lightweight rain shell, more experience or more fitness. Some day you will send that route, but you may have to bail a few times before it goes.

I'm naming this beer series "Bailing not Failing" because I imagine that, just like a good route, we may need to back away a few times, dump a batch here or there before we achieve what we are dreaming of. Recipe and process after the break:

Ginger Beer Brew #2!

Summer Break and it's time to return to and tweak my Ginger Beer recipe. Last year's brew was almost undrinkably bitter at first but after a month of lagering settled in to a delicious and gingery beer!                                                                  Changes this year involve ditching the Sterling hop and going with just Centennial and EKG hops. I will be juicing 2.5 lbs of ginger and dosing it into the boil. As with the first batch, the ginger pulp will be added into the very end of the boil in a muslin bag to heat sanitize it during the whirlpool and I will transfer the ginger over to the conical for fermentation.

The ginger juice will be dosed in as follows: 250 ml at 60 mins 300 ml at 10 mins 200 ml at 0 mins. Full recipe after the break.

Send It! Session Ale

I love hoppy beers! The only problem is that the best IPAs often balance out their hoppy goodness with a larger ABV due to increased malt in the mash tun. Attempts at lower ABV IPAs in the past have led to thin, insipid "hop water" type beers or beers that are unpleasantly bitter. However, utilizing some body-building malts and hopbursting, we should be able to create a beer that is both low in ABV and high in hop character. Bring it the next time you want to send your project but don't want to be weighed down at the crux! Recipe after the break.

Backcountry Mission Oatmeal Stout

Backcountry Mission Oatmeal Stout:

The darkness is upon us. The powers that be have moved our imaginary clocks back an hour and I, at least, find myself coming home in the pitch blackness of night.

Thankfully, this is also the time to start celebrating snow! As the Front Range gets hammered by our first big snowstorm of the winter, thoughts turn to powders turns far away from the hum and bustle of the resorts. It's time to start thinking about some backcountry missions.
This is a tweak to JP's Oatmeal Stout that I brewed last year. I've upped the oatmeal and switched to Maris Otter this year. Still plan to oak this baby in the keg! Recipe after the break.

Ginger Beer!

Ahhh summer! In just two short weeks it will be summer break for this teacher. Time to recharge the batteries, get out and explore and afterwards kick back with a cold, refreshing beer. This recipe is inspired by Lefthand Brewing's Good Juju. 

I'm planning to put the ginger into the very end of the boil in a muslin bag to heat sanitize it during the whirlpool and I will transfer the ginger over to the conical for fermentation.

Recipe after the break. Cross your fingers! This will be my first attempt!

Chamonix Saison
Our newly-minted homebrew club, The LAB (Lafayette Area Brewers) are tackling the Saison style this month so we are starting up a new recipe!! Heavily influenced by Jamil's recipes in Brewing Classic Styles and in BYO May-June 2012, I also added in a few pounds of rye malt to add a little spice to the brew. Sticking with my French-inspired climbing names for Belgians, we are calling this one Chamonix Saison as I have always wanted to go over to spend a season alpine climbing in "Cham"! Recipe after the break.  Cheers!