{"id":105,"date":"2015-02-06T08:22:42","date_gmt":"2015-02-06T14:22:42","guid":{"rendered":"http:\/\/www.socpsy.com\/casks\/?page_id=105"},"modified":"2021-07-27T08:07:17","modified_gmt":"2021-07-27T13:07:17","slug":"documentation","status":"publish","type":"page","link":"https:\/\/www.socpsy.com\/casks\/documentation\/","title":{"rendered":"Documentation"},"content":{"rendered":"

Periodically, I will post copies of documentation for formal projects. I am woefully behind on posting recipes and documents! Sorry!<\/strong><\/p>\n

\"weizenbock<\/a>Weizenbock.<\/strong> Here is the all-grain recipe for my award winning weizenbock<\/a>. This one takes quite a while from brew day until it is ready for consumption. I used a single-infusion mash at 157 degrees for one hour and sparged at 170 degrees.<\/p>\n

Weissbier.<\/strong> This is the documentation <\/a>for a Bavarian Weissbier that I wrote for a Queen’s Prize project a many years ago.\u00a0 This was my favorite weissbier recipe until I began all-grain brewing<\/strong>. I occasionally change the yeast to get a different profile of those wonderful esters and phenols that make weissbiers so delicious! Here is the all-grain version<\/a> that I like the best, although I do occasionally tweak recipes.<\/p>\n

Dunkelweizens<\/strong>. In my earlier days of brewing, in addition to many weissbiers, I enjoyed making many dunkelweizens. The process is similar to the weissbiers above, but with additional darker malts.\u00a0 Here is one of my favorite extract\/partial mash<\/a> (steeping grains) recipes.\u00a0 Here is the all-grain recipe<\/a> that I like the best.<\/p>\n

Patersbier.<\/strong> This was a one time brew, which is unusual for me. I usually like to tinker with recipes and rarely brew something only once. This beer style is purportedly the everyday drink for monks<\/a>. It was often the result of a second running of higher gravity brews and was sometimes referred to as an Enkel beer<\/a>. This recipe yielded a light, delicious brew. I was hoping for something just a bit drier, but it was mostly what I expected. Here’s the recipe.<\/a><\/p>\n

Nocino.<\/strong> I’ve been writing about nocino lately, so I thought it would be a good time to post some documentation from a Royal Brewer’s Competition in 2014<\/a>. \u00a0I also wrote a series of posts on the “Science of Nocino.”<\/a>\u00a0The documentation for a Kingdom Arts & Sciences project also exists. \u00a0I will post a copy here soon.<\/p>\n

Imperial Stout\/Nocino Barrel.<\/strong> My barrel project involved aging of Nocino in a charred oak barrel.\u00a0 When the Nocino is removed, an Imperial Stout will replace it for conditioning.\u00a0 Here is the recipe for that brew.\u00a0 One note: The recipe lists Wyeast London Ale (1028).\u00a0 I actually used Imperial Darkness yeast.\u00a0 Unfortunately, the latter is not in BeerSmith’s yeast database. (Update: Shortly after posting this I realized that BeerSmith<\/a> had a new version available. That version now contains the Imperial yeast lines<\/a>).<\/p>\n

\"\"<\/a>Sage-Ginger Mead. <\/strong>This is the documentation for one of my favorite meads<\/a>. I am sad to say that I used my last bottle of this for the Royal Brewer’s competition in 2014 at Lilies War.\u00a0 I would love to have more.\u00a0 I guess I better get my butt in gear and crank out some more.<\/p>\n

Mild Ale or Small Ale\/Beer. <\/strong>I need to work on this documentation a bit more<\/a>.\u00a0 I love the concept of small ales, what we might call session beer today.\u00a0 Just because a beer has a low ABV it doesn’t have to lack in flavor and character.\u00a0 The recipe contained in this file is good, but a slightly tweaked version that I will post sometime in the near future is even better. Upgraded documentation for a Mild\/Small ale should be posted soon. \u00a0I submitted an updated version as one of my Royal Brewer entries at the 2016 Calontir Royal Brewer Competition.<\/p>\n

Transition from Ale to Lager Yeast.<\/strong> Blog posts related to this interest<\/a> have been previously posted.\u00a0 Here is a copy of documentation<\/a> related to an initial foray into this topic from the Royal Brewer Competition in 2013. \u00a0I have also uploaded a copy of a research paper<\/a> based on these blog posts on 2\/11\/16. This paper is to be submitted for Calontir Kingdom A&S in April, 2016.<\/p>\n

\"roggenlager\"<\/a>

Roggenlager<\/p><\/div>\n

Roggenlager.<\/strong> This recipe is for a roggenbier, which is typically fermented as an ale, but in this case I lagered it.\u00a0 I mashed the grain at 154F for 60 minutes and then sparged at 170F. I fermented it at 55F with Wyeast Bohemian Lager yeast.\u00a0 It was in primary for 2 weeks.\u00a0 After a 3-day diacetyl rest at about 68F, I lagered it at about 38F for 60 days. It yielded a brew with a lot of the nice spicy notes of a rye beer, but enhanced crispness, maltiness of a lager.\u00a0 I called it a success! \ud83d\ude42<\/p>\n

Irish Red.<\/strong>\u00a0 My SCA friends William Douglas and Lucia Vatavia asked me to provide beer for 2014 Valor.\u00a0 There was an Irish Pub night, so one of the brews needed to at least have “Irish” in its name.\u00a0 I brewed an Irish Red. Actually, I brewed two versions; one that was a straight Irish Red ale (using Safale S-04) and the other that was an ale-lager hybrid (using both ale and lager yeasts). Both were brewed exactly the same way (156F mash for 60min and sparged at 170F).\u00a0 The ale was in primary for 2 weeks then in secondary for two weeks.\u00a0 I pitched both ale and lager yeasts into the hybrid and fermented 1 week at 68F, then at 55 for another week followed by a short diacetyl rest.\u00a0 It was lagered at 38F for 60 days before kegging. I really liked the hybrid and that was the version I took to Valor.\u00a0 Reviews were quite good.<\/p>\n

\"Irish<\/a>

Irish Red Hybrid<\/p><\/div>\n

\"Irish<\/a>

Irish Red Ale<\/p><\/div>\n

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Is Nocino Period? (i.e., Pre-1600).<\/strong> During my extensive research on the unripe walnut drink Nocino, I found many references to notion that it has it’s roots in the Middle Ages. However, not a single such reference was associated with documentation. I finally found evidence from pre-1600 literature describing what appears to be our modern version of Nocino. It can be found in this blog pos<\/a>t.<\/p>\n

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Periodically, I will post copies of documentation for formal projects. I am woefully behind on posting recipes and documents! Sorry! Weizenbock. Here is the all-grain recipe for my award winning weizenbock. This one takes quite a while from brew day …<\/span> Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"paget-iframe.php","meta":{"footnotes":""},"class_list":["post-105","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/P5IN7p-1H","_links":{"self":[{"href":"https:\/\/www.socpsy.com\/casks\/wp-json\/wp\/v2\/pages\/105","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.socpsy.com\/casks\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.socpsy.com\/casks\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.socpsy.com\/casks\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.socpsy.com\/casks\/wp-json\/wp\/v2\/comments?post=105"}],"version-history":[{"count":3,"href":"https:\/\/www.socpsy.com\/casks\/wp-json\/wp\/v2\/pages\/105\/revisions"}],"predecessor-version":[{"id":2163,"href":"https:\/\/www.socpsy.com\/casks\/wp-json\/wp\/v2\/pages\/105\/revisions\/2163"}],"wp:attachment":[{"href":"https:\/\/www.socpsy.com\/casks\/wp-json\/wp\/v2\/media?parent=105"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}