Monday, September 21, 2015

#033 Toasted Coconut Porter 1.0 & 1.1

adding a 1028 to one of these as well, I overlooked the name change due to the "Ale" on the end of the recent packaging update and assumed that I had must have picked up one of each. Hoping to get a difference in yeast character from each car boy.

made some All grain starter wort

two 1968 yeast starters

The Stage

raising the strike water

low mash temp, had to resolve that

beginning of wort transfer to reheat mash

just before boil, almost there

near the end of boil

in process

Tuesday, August 18, 2015

#032 Berliner Weisse 1.2

Stuck mash nightmare, poor process and planning.

thickest mash ever!

oatmeal sludge.

Burnt kettle gunk.

New Post brew process works like a charm.

Love the digital thermometer post plate-chiller allowing me to knock down temp to 81° in a single pass. This will encourage me to drop temp over night from now on and pitch yeast the next morning as Wort acclimates to pitching temp in fermentation freezer.

Wort = nasty thick , lemony tart, clean, yet gross.

Monday, December 22, 2014

The Rare Barrel - Base Recipes

The Rare Barrel - Base Recipes
New show on the Brewing Network called The Sour Hour featuring host Jay Goodwin, co-founder of The Rare Barrel. On episode 1 he gave The Rare Barrel base malt bills. On episode 2, he clarified a bit more. I thought I'd type these grists up and see how we can play with them.

Golden (loosely based on lambic) - 12*P
Red - 14*P
Bruin - 16*P

- 70% base malt (pick your poison)
- 12% malted wheat
- 6% rolled oats
- 6% spelt malt (sub wheat if you can't procure spelt)
- 6% special aromatic (specifically Franco-Belges)

- 70% base
- 12% wheat
- 4.5% rolled oats
- 4.5% spelt malt
- 4.5% special aromatic
- 4.5% crystal 60
- use dehusked black to adjust color to you liking; ~1%

- 70% base
- 12% wheat
- 3.6% rolled oats
- 3.6% spelt malt
- 3.6% special aromatic
- 3.6% crystal 60
- 3.6% chocolate
- use dehusked black to adjust color to you liking; ~1%

Barrel Care

per THE RARE BARREL = per 59 gallon barrel; citric acid = 8oz ; potassium metabisulfite 1 lb

Tuesday, December 16, 2014

#025 Cider

First Cider

Wyeast Cider yeast

5 gallons of Whole Foods branded Apple Juice

#027 Friendship Brew at Crane's


Loose Recipe, some changes were made on the fly to accommodate the yield increase.

Amt                   Name                                     Type          #        %/IBU        
7 lbs 5.8 oz          Pilsner (2 Row) Bel (2.0 SRM)            Grain         1        64.8 %        
1 lbs 10.2 oz         White Wheat Malt (2.4 SRM)               Grain         2        14.4 %       
13.1 oz               Wheat, Flaked (1.6 SRM)                  Grain         3        7.2 %        
6.5 oz                Vienna Malt (3.5 SRM)                    Grain         4        3.6 %        
3.3 oz                Acid Malt (3.0 SRM)                      Grain         5        1.8 %        
0.59 oz               Hallertauer [4.80 %] - First Wort 60.0 m Hop           6        9.2 IBUs     
0.59 oz               Styrian Goldings [5.40 %] - First Wort 6 Hop           7        10.4 IBUs    
14.8 oz               Cane (Beet) Sugar (0.0 SRM)              Sugar         8  
      8.2 %   

Flaked Oats were also used instead of Flaked Wheat.

4lbs of fresh Raspberries added post sodium metabisulfite treatment for 48 hours.

#026 Unknown Belgian Beer

recipe to follow

#024 Golden Rye beer for the barrel

Golden Rye beer for the barrel, so how about this:
Barrel Rye
5 gallon batch
5lbs Pils
4lbs Rye
3lbs 2 Row
4oz Maltodextrine at 15min
2oz Saaz at 90min
1oz Saaz at 30min
1oz Saaz at 0min
Primary with 3711 or your favorite Belgian yeast. (I used the Wyeast Abbey II)

Monday, December 9, 2013

#022 KBS Clonish for KCBM Holiday Party

KBS Clone (BB Blend)_Mod
All Grain Recipe
Submitted By: BYOBKC (Private) (Share)
Download | Delete Recipe | Bookmark
Batch Size: 15.00 gal Style: Imperial Stout (13F)
Boil Size: 16.10 gal Style Guide: BJCP 2008
Color: 50.1 SRM Equipment: Pot (26 GALLON)
Bitterness: 63.9 IBUs Boil Time: 90 min
Est OG: 1.086 (20.6° P) Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.021 SG (5.2° P) Fermentation: Ale, Single Stage
ABV: 8.7% Taste Rating: 30.0

Amount Name Type #
39 lbs 12.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain
4 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain
2 lbs 4.0 oz Chocolate Malt (350.0 SRM) Grain
2 lbs 4.0 oz Roasted Barley (300.0 SRM) Grain
1 lbs 8.0 oz Black (Patent) Malt (500.0 SRM) Grain
1 lbs 8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain
3.1 oz Nugget [13.0%] - Boil 60 min Hops
3.9 oz Willamette [5.5%] - Boil 25 min Hops
8oz. Belgian Bittersweet Chocolate in the boil - Boil 10 min
3.00 tsp Irish Moss (Boil 15 min) Misc
5.5 oz Willamette [5.5%] - Boil 10 min Hops

16 oz coffee per keg - Target Branded Kona blend added to keg
3oz toasted oak cubes soaked in 6oz Makers Mark, 4oz Jack Daniels, 3 oz Knob Creek, 1 oz Pappy Van Winkle 20 year
1 pkg London Ale Yeast - This is my favorite result of the 3 carboys
1 pkg California Ale - 1056
1 pkg Denny's Favorite 40 -

Thursday, August 15, 2013

#021.1 Brown Ale Portion

#021 Oud Bruin Brew

Barrel Bruin @ 5 gallons

8 lb 2 Row
1 lb Melanoiden
12 oz Special B
8 oz Chocolate Malt

1 oz Willamette @ 60min
8 oz Maltodextrine @ 10min

75% efficiency
target gravity 1.055
target ABV 6.5%
target SRM 24
target IBU 20

Here's the Barrel Bruin recipe. If anyone has objections, say something. I calculated this for 5 gallons, all grain, at 75% efficiency. Roughly the same as the other recipes which have turned out OK.

I left the yeast off, I'll leave that up to you guys, just pick something Belgian, trappist/abbey if you can. I think that'll lay a good base.

Do take note of the specialty grains even if you're doing extract, it'll help us get enough unfermentables for the bugs, color for the bruin and body etc...

#020 It's Wabbit Saison

Thursday, May 30, 2013

#018 Boulevard Wort Transformation 2013

#018 Boulevard Wort Transformation 2013 

All Grain Recipe

Submitted By: BYOBKC (Private) (Share)
Download | Delete Recipe | Bookmark

Brewer: Boulevard Brewery
Batch Size: 5.00 galStyle: American Pale Ale ()
Boil Size: 6.52 galStyle Guide: BJCP 2008
Color: 3.9 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 12.4 IBUsBoil Time: 60 min
Est OG: 1.049 (12.1° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 4.9%Taste Rating: 30.0

8 lbs 11.2 ozPale Malt (2 Row) US (2.0 SRM)Grain1
10.5 ozMunich Malt (9.0 SRM)Grain2
0.1 ozBravo [15.5%] - Boil 60 minHops3
0.1 ozMagnum [14.0%] - Boil 60 minHops4


12.2 Plato1.049 SG12.4 IBU12.7 EB6.45 SRMMalt Bill: 93% pale malt7% Munich maltCongratulations! You’ve earned yourself five gallons of Boulevard Brewing Company wort. Additional details are below…------------------------------------------------------------------------------------Collecting Your Wort:You must pick up your wort between 5pm-6pm on Tuesday, May 14. We understand that this timing may not work for everyone, but this is the only way we're able to facilitate this year's inaugural give-away—thanks for your understanding.Please check in at the brewery Gift Shop (2501 Southwest Boulevard; Kansas City, MO 64108).Bring a valid drivers license for confirmation.Bring a cleaned-and-sanitized 5-gallon fermentation vessel with a lid.Boulevard will not be able to provide any additional brewing supplies (containers, lids, yeast, hops, barley, etc.).We will provide you with additional information regarding how to return your completed beer and enter it for competition.After picking up your wort and returning it to your car, we’d love to have you back into our Tasting Room for a few beer samples.Wort Information:

#019 House Warming Belgian

#019 House Warming Belgian 

All Grain Recipe

Submitted By: BYOBKC (Private) (Share)
Download | Delete Recipe | Bookmark
Brewer: BYOBKC
Batch Size: 6.00 galStyle: Saison ()
Boil Size: 5.61 galStyle Guide: BJCP 2008
Color: 6.8 SRMEquipment: J's Single Tier Keg Brewery
Bitterness: 25.8 IBUsBoil Time: 60 min
Est OG: 1.066 (16.0° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Three Stage
ABV: 6.6%Taste Rating: 30.0

10 lbsPale Malt, Maris Otter (3.0 SRM)Grain1
2 lbsWhite Wheat Malt (2.4 SRM)Grain2
1 lbsPilsner (2 Row) Bel (2.0 SRM)Grain3
10.1 ozAromatic Malt (26.0 SRM)Grain4
4.8 ozMunich Malt - 10L (10.0 SRM)Grain5
1.0 ozChinook [8.0%] - Boil 60 minHops6
0.5 ozCascade [5.5%] - Boil 30 minHops7
1.00Whirlfloc Tablet (Boil 15 min)Misc8
1.0 ozCalypso [17.0%] - Steep 0 minHops9
1.0 ozCascade [5.5%] - Steep 0 minHops10
0.5 ozCalypso [17.0%] - Boil 0 minHops11
0.5 ozCascade [5.5%] - Boil 0 minHops12

Taste Notes

overly bitter, thin, boring malt character. used old malts in base.


The yeast ripped through the sugars in two days. added some Fantome and Crooked Stave dregs. darkwhite and brett o'dor
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Tuesday, October 2, 2012

Jared Shoupe Pickles

Shaun O'Sullivan also commented on his photo.

Shaun O'Sullivan Here ya go. This recipe was created by Jared Shoupe and passed along to me: 


3# pickling cucumber
12oz pale hoppy beer
1/4 cup water
2 cups distilled white vinegar
1/2 cup sugar
1 tablespoon salt
1 tablespoon whole peppercorn
1 tablespoon mustard seed
2 cloves garlic smashed
1/2 oz whole cascade hops


Put beer, water, vinegar, salt, sugar, garlic in a saucepan. Heat med high stirring to dissolve sugar and salt. After dissolved, let heat to simmer,turn off heat. Disperse all other ingredients into sanitized (boil all parts) mason jars evenly (it should all fit in a 64oz jar, two 32oz, etc.). Let brining liquid cool 15 minutes and pour over cucumbers with hops and remaining pickling spices (peppercorns, mustard seed and smashed garlic). Seal jars and refrigerate immediately, the cooling will seal the jar. If cucumbers are sliced, they should be ready in a week. Whole will take 2 weeks, but have better crunch.

Tuesday, September 18, 2012

Russian River, Alpine, Hair of the Dog now available online at Windy City Liquor

Russian River, Alpine, Hair of the Dog now available online at Windy City Liquor:
russian river supplication label
Supporter Post:
BeerPulse just brought on Southern California-based Windy City Liquor as a new supporter. Like others we feature on here occasionally, Windy City can ship beer to the majority of states here in the U.S..
Take a peek at a) some of our handpicked selections below, b) new beer arrivals or c) full inventory (note: may be missing some new arrivals so check those, too). Their site is brand-new and a work-in-progress so, for now, you can place an order by calling the store manager, Julian, or emailing him. Shipping info and contact details here.
Top 10 New/Returning Beers
Rank Top Beer ABV Price RB Score
10 Shipyard Pugsleys Smashed Pumpkin 9% $8.99 89/94
9 Dogfish Head Punkin Ale 7% $11.99 90/95
8 Stone 16th Anniversary 10% $6.99 98/90
7 Uinta Oak Jacked Imperial Pumpkin 95/98
6 Deschutes Black Butte XXIV 11% $13.99 99/94
5 Jolly Pumpkin Sobre Humano Palena ole 6% $23.99 99/94
4 Mikkeller/Brew Dog I Hardcore You 9.50% $7.49 99/97
3 Port Brewing Hop 15 10% $7.99 100/99
2 Alpine Duet 7% $9.99 100/100
1 Russian River Pliny the Elder 8% $6.99 100/100

Legend: WR = “RateBeer World Ranking” / RB = “RateBeer”
Top 25 Overall Beers
Rank Top Beer Buy beer from… WR RB Score
25 Deschutes/ Hair of the Dog Collage Conflux Series #1 11.60% $14.99 99/97
24 The Bruery Fruet 16% $32.99 99/98
23 Logsdon Seizoen Bretta 8% $11.99 99/98
22 Anchorage Bitter Monk 9% $15.99 99/98
21 Green Flash West Coast IPA 7% $4.99 99/100
20 Allagash Interlude 2008 9.50% $24.99 99/99
19 Dogfish Head 90 Minute Double IPA 9% $11.99 100/99
18 Firestone Double Jack Double IPA 9.50% $7.99 100/99
17 Jolly Pumpkin Luciernaga the Firefly 6.50% $16.99 99/100
16 The Lost Abbey Framboise 7.00% $16.99 100/99
15 Gouden Carolus Cuvee Van De Keizer Blue 11% $13.99 100/100
14 Mikkeller Beer Geek Breakfast 7.50% $11.99 100/100
13 Struise Pannepot 10% $7.99 100/100
12 Ballast Point Sculpin 7% $7.99 100/100
11 Port Brewing Older Viscosity (2009) 12% $16.99 100/100
10 Hair of the Dog Adam 10% $4.99 100/100
9 Alpine Duet 7% $9.99 100/100
8 Russian River Consecration Batch 008 10% $14.99 50 100/99
7 St. Bernardus Abt 12 10% $13.99 46 100/99
6 Russian River Supplication 7% $13.99 44 100/100
5 Great Divide Oak Aged Yeti Imperial Stout 9.50% $9.99 36 100/99
4 Stone Imperial Russian Stout 10.50% $6.49 30 100/99
3 Russian River Pliny the Elder 8% $6.99 19 100/100
2 Rochefort Trappistes 10 11.30% $9.99 9 100/100
1 Ale Smith Speedway Stout 12% $11.99 6 100/100
New Arrivals/In-store Tasting Updates:
Follow @windycityliquor

BeerPulse takes no responsibility for orders and merely acts as a conduit of information. You must be 21 to order alcohol in the U.S..

Friday, August 3, 2012

Notes for my next possible brew: Perspective on Brewing Beliner Weisse Style Beer

Perspective on Brewing Beliner Weisse Style Beer:
Presentation by Jess Caudill of Wyeast Laboratories during National Homebrewers Conference 2012. If you are interested at all in this beer style, check this out!
Thanks to Wyeast and the American Homebrewers Association for allowing Northern Brewer to document some of this year’s presentations.

Wednesday, February 22, 2012

Brewday #016 Belgian Golden Strong


Episode 4 - Green Bench Brewery (Florida)

Kettle Sour,
Mash as normal
Transfer to Kettle
run through chiller and recirc until mash is down to 120°, stop recirc and purge with flush with Co2 (not O2) until down to 110° and hold 
-run gas for 5 minutes
-pitch at 110° and sample every 10 hours

PH for beers
berliner Weisse 3.2-3.4
Surrealist Sour IPA 3.7
French Oak Oud Bruin 3.1

sounds like there is no boil?!

Episode 1-3

Episode 1

Every year or two, hand down clean post boil equipment to your sour beer
-racking canes
-air locks

Recommend high mash temp for sours

Flush barrel with oxygen before introducing beer, you want a slow introduction to oxygen through the wood.

Barrel Storage per THE RARE BARREL per 59 gallon barrel; 
8 oz citric acid
1 lb potassium metabisulfite

Jolly Pumpkin Bam Biere is laid in oak for 3 weeks

Tart Cherries 9# for 5 gallons @ 3# from garden and 6# from jars, per Lennie

Tuba - Coconut wine

Brewday #017 Flander's Red Base beer

10 gallons = 7.5 gallon yield,
OG = 1.033 unexplained poor efficiency aimed for 1.044
Brewdays requiring relocation of equipment to remote sites for me, will be in the history books from now on.

Thursday, February 16, 2012


sour notes with Jen Talley

Use great quality Malt (Weyermann)
15-20% Munich Malt
Mash 156°-158°
Don't use Carapils
don't bottle a "sick" beer
When topping off, don't pour on top of the pelical, break it and use a
tube to pour under the pelical

on another note, "Dry-Hop the shit out of that!"

Tuesday, February 7, 2012


Boulevard Brewing - 11:30am - VIP Tour and Luncheon: Secure your spot for an exclusive VIP tour and luncheon with Boulevard’s brewmaster, Steven Pauwels, and the Beer Kitchen as they share their inspired pairings. The tour will begin from our Tasting Room promptly at 11:30am with the meal concluding at approximately 1:30 pm. Tickets for this event, which include the tour and three-course lunch, are $42 each including tax.

Hello  BYOBKC!
You are invited to the following event:
Attend Event
Feb 24, 2012 
11:30 AM - 1:30 PM
Boulevard Brewing Company
2501 Southwest Boulevard
Kansas City, MO 64108
View Map
Your event password is: ***********
Event registration is only by invitation with the provided password. Register with your email address and the password above to attend this event.

A power lunch for your taste buds. Congratulations, you've WON the lottery.  The Boulevard Brewmaster luncheon lottery that is. Act fast to secure your spot as seating is limited for this event. Boulevard is once again teaming up with local...
Read More 

We hope you can make it!

Boulevard Brewing Co. 

Boulevard Brewing - 11:30am - VIP Tour and Luncheon: Secure your spot for an exclusive VIP tour and luncheon with Boulevard’s brewmaster, Steven Pauwels, and the Beer Kitchen as they share their inspired pairings. The tour will begin from our Tasting Room promptly at 11:30am with the meal concluding at approximately 1:30 pm. Tickets for this event, which include the tour and three-course lunch, are $42 each including tax.

Thursday, October 20, 2011

Java vs Java

2011 vs 2010

2011 Bold French Roast Coffee
2010 Coffee was just about all gone

I don't recommend aging these, the beer holds up but the profile is
lost. It maybe best to have these a few months later, say

Wednesday, October 12, 2011

Hitachino Espresso Stout

yum, roasty, similiar to Fouunder's Breakfast stout

Weyermann Introduces Heirloom And Terroir Malts

This is awesome! I can't wait to try some Abbey Malt® in a nice big quad! I wonder how available this will be for homebrewers.


Sent to you by J via Google Reader:


via by Press Release on 10/11/11

Wyermann Malting FloorThere was once a simpler time — before modern transportation, mechanized agriculture, and factory foods — when every dish and every beverage, including beer, that mankind put on the table at mealtime was "craft," that is, made by hand; and it came from local fields instead of distant food processing plants. The beers made until only about a century or two ago, therefore, were always a reflection of the flavors of their locales — their terroir, to borrow a term from the world of wine. It was simply that difference in the character of local ingredients that gave rise to the many beer styles we still treasure today.

Until recently, however, if a brewer sought to reproduce a traditional, localized beer style authentically he or she could learn about the process from old texts, but generally could not obtain the old-style malts called for by these texts. To fill this void, the Weyermann® Malting Company of Bamberg, Germany, has been developing a new portfolio of "heirloom" and "terroir" malts, some of which go back in time, while others come from major brew cultures, and some do both. These new malts are designed to meet a growing interest by sophisticated consumers in authentic traditional beers styles. They also open up new and creative avenues for brewers to engage in exciting new experimentation. The new Weyermann® heirloom and terroir malts are:

  • Weyermann® deep-amber, aromatic Abbey Malt® (16 – 19 °L), an excellent highly friable Belgian-style honey malt with plenty of malty residual sweetness, excellently suited for Belgian monastery brews as well as lambics and fruit beers
  • Weyermann® honey-colored Carabelge® (11.7 – 15.5 °L), a perfect caramel malt for Belgian Dubbel and Oud Bruin, for instance
  • Weyermann® "Grätzer/Grodziskie" Oak-Smoked Pale Wheat Malt (2.3 – 3.9 °L), specifically designed for traditional northeastern European wheat ales made from 100 percent wheat malt
  • Weyermann® Bohemian Pilsner Malt (1.7 – 2.1 °L) for modern Czech Pilsners
  • Weyermann® hand-crafted floor-malted Bohemian Pilsner Malt (1.6 – 2.3 °L) for classic Czech Pilsners
  • Weyermann® hand-crafted floor-malted Bohemian Dark Malt (5 – 8 °L), well suited for classic Czech Dunkel lagers as well as dark bock biers
  • Weyermann® hand-crafted floor-malted Bohemian Pale Wheat Malt (1.6 – 2.3 °L) for traditional Czech wheat ales, but also well suited for Bavarian Hefeweizens, Belgian Wits, Weizenbocks, and wheat wines

These new malts from Weyermann® take their place next to other, well established Weyermann® malts with special heirloom and terroir characteristics, such as the venerable Rauchmalz for Bamberg-style smoked lagers; the unusual Dinkelmalz (a dehusked spelt malt made from Triticum spelta, an heirloom hard-kernel wheat variety) for old-fashioned southwestern German spelt ales; Rye Malt, Cararye®, and Chocolate Rye Malt for different variations of the German Roggenbier ale of medieval lineage; Caraaroma®, which is wellsuited for Belgian recipes calling for dark crystal malts with rich roasted caramel flavors; Melanoidin Malt, which is a perfect choice for Belgian-style biscuit malts; well modified Pale Ale Malt for English-style ales; Vienna Malt for Vienna Lagers; and Munich Malt and Caramunich® for many of the Bavarian lagers.

Brewing heirloom and terror beers authentically is all about distinct flavors, which means that all the ingredients must impart the soil, water, air, and climate characteristics of the locale where the style once emerged. For such beers, a modern brewer can now easily select the required hops from a dozen or so traditional growing areas around the world; can purchase appropriate pure yeast strains from many suppliers; and can deconstruct the local water and rebuild it to another location's specifications. The flavor and aroma of the malt, too, must be locale- and period-specific, because it is an agricultural product after all — just as grapes are for wine-making.

It is often a matter of debate how, exactly, beers from centuries ago really tasted, but we do know that floor-malted grains, for instance, that are hand-turned the old-fashioned, labor intensive way on the germination floor, give brews a particularly earthy, deep, rich, and satisfying aroma. Another component in making authentic heirloom and terroir malts is the careful selection of cultivars. The Weyermann® Bohemian Pilsner Malt, for example, is produced only from the Hanka barley variety, while the Weyermann® floor-malted Bohemian Pilsner Malt is produced only from Bojos or Tolar. These three varieties have great authenticity value because they are genetic descendants of the mid-19th-century Czech variety Haná, which also known as "Old-Haná Agro-Ecotype." Haná was the barley in the first Pilsner mash, in 1842, and it has since become the foundation land race for hundreds of top quality brewing barley varieties cultivated throughout the world today.

As craft beer-makers have become the artisanal guardians of fresh and wholesome brews, full of personality and flavor, made from the best ingredients, and mostly for local markets, the new Weyermann® portfolio of heirloom and terroir malts give better-beer brewers the expanded means to satisfy their consumers' yearnings for authentic beverages across time and cultures.


Things you can do from here: