BeerBorg

For those of us lucky enough to be gifted some of the lager yeast from Bootleg Biology, I thought we could all post our recipes, thoughts and ideas here.
I brewed today and only changed my recipe a slight bit. After much thought, I pretty much went with my first impressions, trying to balance all things (in my opinion anyway). The brew day went well, numbers were close and it's in the fermenter now. I over pitched about (guessing here) 50 billion cells which really isn't all that much. Jeff at Bootleg suggested a 2 liter starter but I felt at 1.066, that was too low so hence, my over pitching.
Here's the final recipe with my coming in with 6.25 gallons at 1.066 (hydrometer says 1.069 but I stick to my refractomer for recipe keeping.
I've got the fermenter at 55 degrees and will keep it this way for about a week then slowing ramp it up over 4-5 days to 65 then, the third week, dry hop and keg and carb. My hope is to be drinking this at 4 weeks without much lagering in the keg though it might take a month or so to finish the keg so I'll see what lagering might bring to this recipe.
And, finally, I don't see anything in BJCP that fits my beer so I'm listing it as International Dark Lager just because.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Black Night IBL
Brewer: Paul
Asst Brewer:
Style: International Dark Lager
TYPE: All Grain
Taste: (30.0) Chill to 50 and pitch yeast
Ferment 14 days then add dry hops for 5 days. At day 14, D-Res to 62-65 for 3 days then cold crash. Keg and age for 3 plus weeks at 35.

Recipe Specifications
--------------------------
Boil Size: 7.81 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.068 SG
Estimated Color: 29.1 SRM
Estimated IBU: 69.5 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 79.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 53.7 %
3 lbs 8.0 oz Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 2 23.5 %
1 lbs Munich Light 10L (Gambrinus) (11.0 SRM) Grain 3 6.7 %
8.0 oz Carafa III (525.0 SRM) Grain 4 3.4 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5 3.4 %
8.0 oz Carapils (Briess) (1.5 SRM) Grain 6 3.4 %
8.0 oz White Wheat Malt (2.4 SRM) Grain 7 3.4 %
6.4 oz Chocolate Malt (350.0 SRM) Grain 8 2.7 %
0.75 oz Columbus (Tomahawk) [14.00 %] - Boil 60. Hop 9 30.5 IBUs
1.00 oz Amarillo [9.20 %] - Boil 20.0 min Hop 10 16.2 IBUs
1.00 oz Chinook [13.00 %] - Boil 10.0 min Hop 11 13.7 IBUs
1.20 oz Simcoe [13.00 %] - Boil 5.0 min Hop 12 9.0 IBUs
1.0 pkg Bootleg Biology S. arlingtonesis (Bootle Yeast 13 -
1.20 oz Columbus (Tomahawk) [14.00 %] - Dry Hop Hop 14 0.0 IBUs
1.20 oz Simcoe [13.00 %] - Dry Hop 5.0 Days Hop 15 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 14 lbs 14.4 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 19.63 qt of water at 163.7 F 150.0 F 60 min

I have yet to venture into such a recipe. Montauk Brewery makes a hoppy, roasty red that tastes like it's in that neighborhood. I really like their beer, good luck with yours.
I am tempted to do a split with the BB yeast and 34/70. But I might just do a full batch of the BB and bottle some Czech Pils I just made.
So many beers, so little time.

This is the recipe I'm going with. I've brewed it before with WLP940 and it was great so I'm looking forward to seeing how it does with this yeast.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Niñjos! Salgan de mi césped!!! Lager (Hey You Kids! Get Off My Lawn Lager)
Brewer: Naked Cat Brewery
Asst Brewer: Those danm cats
Style: Premium American Lager
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 8.54 gal
Post Boil Volume: 7.29 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.047 SG
Estimated Color: 2.8 SRM
Estimated IBU: 22.8 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 55.9 %
4 lbs Corn, Flaked (1.3 SRM) Grain 2 37.3 %
2.1 oz Acid Malt (3.0 SRM) Grain 3 1.2 %
9.6 oz Agave Nectar (0.5 SRM) Sugar 4 5.6 % (the agave nectar in the notes)
0.75 oz Amarillo Gold [8.50 %] - Boil 60.0 min Hop 5 19.2 IBUs
1.00 oz Saaz [4.00 %] - Boil 5.0 min Hop 6 2.4 IBUs
1.00 oz Saaz [4.00 %] - Steep/Whirlpool 5.0 min Hop 7 1.2 IBUs
1.0 pkg Mexican Lager (White Labs #WLP940) [35.4 Yeast 8 -


Mash Schedule: BIAB, Light Body
Total Grain Weight: 10 lbs 11.7 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 37.13 qt of water at 152.2 F 147.9 F 90 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
9oz Agave nectar at flame out
7g Lime peel in secondary

Just a quick update, this morning the airlock was starting to get busy. As thought, it lagged a bit as compared to my use of ale yeast but it's all good at 55 degrees. No blowoff tube yet and maybe I won't need one but I'm watching closely.

Late last night I raised the temperature to 58 as I go on my way to 65 over the next few days. I decided to raise it a few days earlier so I might possibly get both the clean and fruity esters but who knows what will come out and if I will even be able to notice with this grain bill. I can say that at 55 it never gave off any sulphor at all. It's still going at a pretty fast rate and I'd expect with the small increase in temperature that by tomorrow night, it will have slowed down considerably.
I'm interested in what temps the others will try and what they will notice.

I got a starter going for mine. Guess I need to decide what to brew... also got a starter of Southyeast Labs HS2 going, which I suppose commits me to two brew days.



Sent from my SM-G930P using Tapatalk

Presale for the yeast Jeff mentioned during our tour is next week:

http://bootlegbiology.com/2018/02/28/of ... e-march-5/

Official Brulosophy Blend Available March 5!


That’s right, we’ve collaborated with the crew at Brülosophy to release their first official yeast culture!

The Brülosophy Blend is the only all-purpose, clean yeast culture meant to make almost any beer style! German Lager? Check! American IPA? Check! English Ale? Check!

Marshall and I first talked about coming up with a unique yeast culture at the 2017 Homebrew Con. It seemed like a crazy idea. How could a single yeast culture make so many different beers, fermented at a wide range of temperatures and still produce homebrew to style?

After some serious discussion, we came up with a blend that we thought just might make that possible. Luckily, the Brülosophy crew had a crack team of Contributors who could help test this blend in several different styles of beer.

The catch? None of them knew that they were all brewing with the same yeast culture, and most assumed they were given yeast that matched the specific style of homebrew they were making (English Brown Ale, American Porter, Hoppy Blonde, German Pilsner [cold AND warm fermented], and a New England IPA).

Each Brü Blend beer was then given to a panel of tasters who were only told the style and nothing about the yeast culture used. They then rated each beer 1 to 5 based on categories like: perceived hoppiness, maltiness, attenuation, off flavors, style representation and overall enjoyment.

The vast majority of tasters rated each beer highly in regards to style representation AND overall enjoyment!

The results speak for themselves though. To get a more in depth breakdown of the results, stay tuned for the release of the Brülosophy podcast and blog post next week (we’ll update this post with links once they’re online).

OK, I’M SOLD, SO HOW DO I GET THIS WONDEROUS PACK OF YEAST AWESOMNESS??

Your first chance to order The Brülosophy Blend is during our next Internet Pre-Sale, which begins Monday, March 5 at Noon CT and ends on Sunday, March 11. All orders will then ship the week of March 26.

This will also be your chance to pick up fresh packs of:

Sour Solera Blend (Spring 2018 Edition)
The Mad Fermentationist Saison Blend
Saison Parfait: New World Saison Blend
Sour Weapon L (Lactobacillus plantarum blend)
Sour Weapon P (Pediococcus pentosaceus blend)
Funk Weapon #1
Funk Weapon #2
Funk Weapon #3
Chardonnay
S. arlingtonesis

I note that All Seasons, my local homebrew shop, has four different Bootleg yeasts in stock now as well

https://allseasonsnashville.com/?s=boot ... pe=product

6 days later and I've got it up to 62 on the way to 65 but it's still got some gas in it's engine. Not much but it's still doing it's thing. Still no sulphor or odd smells.
Another 7 days and I'll dry hop for a week then keg.

Had my chance to brew yesterday. Slight change to to original recipe which I have changed above.
All my numbers were pretty darn close to predicted. Estimated OG 1.047 actual 1.048, volume 6 gallons actual 5.75 gallons. I pitched a 1.7 liter decanted starter of Bootleg Biology yeast at noon yesterday at 52* and it was going when I got home tonight. I'm excited to see how this turns out. Will update as it progresses.

Dry hopped my Bootleg lager and the aroma is very mild but lager like. At this point it's pretty complex. Fermented at 55 and raised over 6 days to 64 it will stay at that temp until Wednesday when I'll cold crash then keg and taste over a long period as I slowly see what changes over time. This puppy is 6.9%. What was I thinking?

Brewday today. I propped up the S. arlingtonesis as well as the Southyeast Labs HS2 (that they now refer to as HS2 New Abbey Ale) and am planning to split my simple German lager recipe between them. Going to try these at 58, so a little high for lager temps, but Mello says that the Bootleg yeast is clean at 60, and the HS2 low range is in the 58 range, so I should be able to do both at once in my ferm fridge.

9.5lb Weyermann Pilsner Malt (1.6°L)
0.5lb Vienna Malt (3.2°L)

0.5 German Perle (per-lay) - 60 min - 12 AAU
0.5 German Perle (per-lay) - 25 min - 8 AAU
0.25 German Hallertau - 25 min - 2 AAU
0.75 German Hallertau - 10 min - 4 AAU

Bootleg Biology S. arlingtonesis - 1/2 batch
Southyeast Labs HS2 New Abbey Ale - 1/2 batch

Mash temp 148° - 75 min

Est OG: 1.047
Est FG: 1.011
Est IBU: 26
Est SRM: 2
Est ABV: 5%

I'm glad some of us are going in the low 50's, some in the mid and some in the high. Much like the Brulosophy blend, it seems to be able to work differently at a number of temperatures.

Curious if you all saw a very high krausen with this yeast. During the starter, it was obviously doing work, but never saw a high krausen.

Mine was in a SS Brewbucket but when I opened Friday to get a reading, taste and dry hop, I looked like it fermented normal. I did over pitch though to be sure.

This yeast does not produce high krausen. Here's mine maxed out at 52 degrees and 1.047 wort.



Kinky