Mosaic Single Hop IPA: 
For our first experiment with the newly-formed LAB (Lafayette Area Brewers) Homebrew Club, we are focusing on brewing a bunch of single-hop IPAs to help develop our sensory analysis around hops and hop aroma/flavor. For my IPA, Ive decided to use the new-ish Mosaic Hop. It's a daughter of Simcoe and Nugget and promises Simcoe's piney goodness mixed with the citrus and tropical fruit typical of Northwest hops. It should be a good experiment!!

Brewing Steps: Single Hop IPA - Mosaic

American Amber Ale

Type: All Grain	Date: 3/15/2014
Batch Size (fermenter): 10.00 gal	Brewer: Jim Parker
Boil Size: 13.44 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: 72.00
Fermentation: Ale, Two Stage	Taste Rating(out of 50): 30.0
Taste Notes:

Prepare for Brewing
	Clean and Prepare Brewing Equipment
	Total Water Needed: 17.44 gal
Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU 20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 76.9 % 3 lbs White Wheat Malt (2.4 SRM) Grain 2 11.5 % 1 lbs 8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 5.8 % 8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 1.9 %
	Mash Steps Name Description Step Temperature Step Time Mash In Add 35.25 qt of water at 162.9 F 150.0 F 75 min
	Fly sparge with 8.63 gal water at 168.0 F
Boil Wort
	Add water to achieve boil volume of 13.44 gal
	Estimated pre-boil gravity is 1.058 SG
	Boil Ingredients Amt Name Type # %/IBU 1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 5 3.8 % 1.00 oz Warrior [15.00 %] - Boil 60.0 min Hop 6 32.4 IBUs 3.00 oz Mosaic (HBC 369) [12.00 %] - Boil 20.0 min Hop 7 26.1 IBUs 2.00 oz Mosaic (HBC 369) [12.00 %] - Boil 10.0 min Hop 8 10.4 IBUs
	Estimated Post Boil Vol: 11.44 gal and Est Post Boil Gravity: 1.070 SG

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 10.00 gal
	Measure Actual Original Gravity _______     (Target: 1.070 SG)
	Measure Actual Batch Volume _______     (Target: 10.00 gal)
Fermentation
	3/15/2014 - Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
	3/19/2014 - Secondary Fermentation (10.00 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 2.00 oz Mosaic (HBC 369) [12.00 %] - Dry Hop 7.0 Days Hop 9 0.0 IBUs
	Measure Final Gravity: _________  (Estimate: 1.013 SG)
	Date Bottled/Kegged: 3/29/2014 - Carbonation: Bottle with 7.27 oz Corn Sugar
	Age beer for 30.00 days at 65.0 F
	4/28/2014 - Drink and enjoy!
Notes
Created with BeerSmith

Peak up Your Kilt Scottish 70-

A favorite here at On The Loose...this recipe comes from Jamil's Brewing Classic Styles. Malty and delicious, it also makes for a killer yeast starter for higher gravity beers!! It's also my first beer ever to get a label, check out the drawing on the left done by my friend Sarah. Hilarious!! Enjoy!

Brewing Steps: Peak Up Your Kilt

Scottish Heavy 70/-

Type: All Grain	Date: 7/18/2012
Batch Size (fermenter): 10.00 gal	Brewer: Jim Parker
Boil Size: 13.44 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: 72.00
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: 16.59 gal
Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU 13 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 72.7 % 2 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 11.2 % 1 lbs Honey Malt (25.0 SRM) Grain 3 5.6 % 1 lbs Munich Malt - 10L (10.0 SRM) Grain 4 5.6 % 8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 2.8 % 6.1 oz Pale Chocolate Malt (200.0 SRM) Grain 6 2.1 %
	Mash Steps Name Description Step Temperature Step Time Mash In Add 26.35 qt of water at 171.8 F 158.0 F 60 min
	Fly sparge with 10.00 gal water at 168.0 F
Boil Wort
	Add water to achieve boil volume of 13.44 gal
	Estimated pre-boil gravity is 1.037 SG
	Boil Ingredients Amt Name Type # %/IBU 1.50 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 7 16.8 IBUs
	Estimated Post Boil Vol: 11.44 gal and Est Post Boil Gravity: 1.046 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 8 -
	Measure Actual Original Gravity _______     (Target: 1.046 SG)
	Measure Actual Batch Volume _______     (Target: 10.00 gal)
Fermentation
	7/18/2012 - Primary Fermentation (14.00 days at 67.0 F ending at 67.0 F)
	Dry Hop and Prepare for Bottling/Kegging
	Measure Final Gravity: _________  (Estimate: 1.013 SG)
	Date Bottled/Kegged: 8/1/2012 - Carbonation: Keg with 9.02 PSI
	Age beer for 30.00 days at 65.0 F
	8/31/2012 - Drink and enjoy!
Notes
Created with BeerSmith

Tasty APA

It's time for another Tasty recipe. Mike McDole is a very well-known Bay Area brewer, a Longshot Competition winner and has brewed a number of Pro-Am beers with well known breweries such as Russian River. I know him best as one of the brewcasters on the Brewing Network's Sunday Show. Tasty is always asking great questions of the guests and seems to have an incredible palate and storehouse of beer knowledge up in that head. This recipe is found all over the internets. The malt and hop bill look like an IPA. It's dry, hoppy and drinkable. Just the way I like em!

Cheers!

Brewing Steps: Tasty APA

American Amber Ale

Type: All Grain	Date: 1/19/2014
Batch Size (fermenter): 12.00 gal	Brewer: Jim Parker
Boil Size: 15.52 gal	Asst Brewer:
Boil Time: 90 min	Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Final Bottling Volume: 11.25 gal	Brewhouse Efficiency: 72.00
Fermentation: Ale, Two Stage	Taste Rating(out of 50): 30.0
Taste Notes:

Prepare for Brewing
	Clean and Prepare Brewing Equipment
	Total Water Needed: 19.64 gal
Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU 16 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 61.5 % 6 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 2 23.1 % 2 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3 7.7 % 1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 3.8 % 1 lbs White Wheat Malt (2.4 SRM) Grain 5 3.8 %
	Mash Steps Name Description Step Temperature Step Time Mash In Add 36.50 qt of water at 167.6 F 154.0 F 75 min
	Fly sparge with 10.52 gal water at 168.0 F
Boil Wort
	Add water to achieve boil volume of 15.52 gal
	Estimated pre-boil gravity is 1.049 SG
	Boil Ingredients Amt Name Type # %/IBU 0.50 oz Chinook [13.00 %] - Boil 60.0 min Hop 6 12.3 IBUs 0.50 oz Warrior [15.00 %] - Boil 60.0 min Hop 7 14.2 IBUs 0.50 oz Simcoe [13.00 %] - Boil 20.0 min Hop 8 4.1 IBUs 0.50 oz Columbus (Tomahawk) [14.00 %] - Boil 10.0 min Hop 9 2.7 IBUs 0.50 oz Northern Brewer [8.50 %] - Boil 10.0 min Hop 10 1.6 IBUs
	Steeped Hops Amt Name Type # %/IBU 4.00 oz Cascade [5.50 %] - Aroma Steep 1.0 min Hop 11 0.0 IBUs 0.50 oz Centennial [10.00 %] - Aroma Steep 1.0 min Hop 12 0.0 IBUs 0.50 oz Simcoe [13.00 %] - Aroma Steep 1.0 min Hop 13 0.0 IBUs
	Estimated Post Boil Vol: 13.52 gal and Est Post Boil Gravity: 1.058 SG

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 12.00 gal
	Fermentation Ingredients Amt Name Type # %/IBU 2.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 14 -
	Measure Actual Original Gravity _______     (Target: 1.058 SG)
	Measure Actual Batch Volume _______     (Target: 12.00 gal)
Fermentation
	1/19/2014 - Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
	1/23/2014 - Secondary Fermentation (10.00 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 2.00 oz Columbus (Tomahawk) [14.00 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs 1.00 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs 1.00 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 17 0.0 IBUs
	Measure Final Gravity: _________  (Estimate: 1.013 SG)
	Date Bottled/Kegged: 2/2/2014 - Carbonation: Bottle with 8.84 oz Corn Sugar
	Age beer for 30.00 days at 65.0 F
	3/4/2014 - Drink and enjoy!
Notes
Created with BeerSmith

Choosing A Conical Fermenter Part 2: Temperature Control

  

 Note: This is part two of our conical series. For part one, click here.

         You've been scrimping and saving all year, or it's your birthday, or maybe you were a good boy (or girl) and Santa hooked you up. Whatever the situation, you've managed to raise some funds for new brewery equipment. You've been eyeing those shiny, beautiful hunks of stainless for ages. You've lurked in the forums and heard the pros and cons of shelling out that much scratch and have decided to ignore the naysayers. You've made up your mind. 

It's time for a conical.

         The question is, which conical is going to be the right one for you and your brewery? I'll work you through the thinking I've gone through during this process and show you how I have come to the decision I have made for On The Loose. 

You Have Issues:

         The first two issues, as I see it, are: What size? and What will I be using to control temperature? From there, issues such as features, fittings, cost, dimensions and country of origin may cause you to swing allegiances many times throughout the process. 

Today we will be looking at the question of temperature control for your fermenter.

Petit Grepon 2013 First tasting

Today I added 1oz of French Medium+ oak cubes to each carboy of my Petit Grepon Flanders Red.

I also siphoned off samples from each carboy using a steam sterilized turkey baster.

First impressions:

Neither beer has developed much of any pellicle. There was a slight white scum on top of the Roselaire carboy and a clear film on the White Labs carboy.

The White Labs Blend has little to no aroma and is developing a slight sour bite. Interestingly, the predominant flavor I'm getting at this point is a sense of bitter/hops.

The Wyeast Roselaire is developing the nice cherry pie aroma and flavor I've been enjoying in commercial Flanders Reds.

I'll probably not taste these again until after the summer. Time to let them sit and forget about them and let the bugs work their magic!

Speed Racer 2014

Hoppy New Year!!
Get it!? Because I replaced Happy with
Hoppy because..well..you get it!?

After a few batches of tweaking and changing my On The Loose IPA I am going back to an oldie and bestie: The Racer 5 Clone I call Speed Racer. This is still hands-down the best IPA I've ever brewed and the one I plan to take forward, tweak and replace the old On The Loose IPA. Up tomorrow, 12 gallons of hoppy goodness. Enjoy Speed Racer and apologies for the egregious pun!

Choosing A Conical Fermenter Part 1: Size Matters

  

         You've been scrimping and saving all year, or it's your birthday, or maybe you were a good boy (or girl) and Santa hooked you up. Whatever the situation, you've managed to raise some funds for new brewery equipment. You've been eyeing those shiny, beautiful hunks of stainless for ages. You've lurked in the forums and heard the pros and cons of shelling out that much scratch and have decided to ignore the naysayers. You've made up your mind. 

It's time for a conical.

         The question is, which conical is going to be the right one for you and your brewery? I'll work you through the thinking I've gone through during this process and show you how I have come to the decision I have made for On The Loose. 

You Have Issues:

         The first two issues, as I see it, are: What size? and What will I be using to control temperature? From there, issues such as features, fittings, cost, dimensions and country of origin may cause you to swing allegiances many times throughout the process. 

Today we will be looking at the question of sizing your fermenter.