Yo

YOI added a Yo button to our website (on the right, just above the calendar. Click it)  If you don’t know, Yo is the new “zero character” social media app that was lampooned for receiving startup capital.  On the surface, it seems silly, but it is an interesting concept.  A lot of times you don’t need content, and I thought this could be interesting to test here.  When something new is posted, we send out a Yo.  You don’t need an email or tweet telling you that something was posted, you just know.,

Besides that, it’s just sort of fun to Yo people 🙂

If you have Yo or are going to install it,  send a Yo to GONZOBREWERS and the next time we post, you should get YO’d back

The Drunk Alchemist: Rise and Fall of US Barley

The Drunk Alchemist: Rise and Fall of US Barley.

Craft beer is killing the US barley industry.

The demand for american 6-row barley is collapsing. The standard american light lager that once had a stranglehold on the american beer market is losing popularity and people are instead drinking brews that derive their sugar from 2-row barley instead of corn/rice. This shift in demand put stress on the supply of barley, and the US was forced to increase its imports (mostly from Canada).

Black Saison

I brewed this up this past Sunday

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 90 min 34.8 IBUs 30.1 SRM 1.068 1.009 7.8 %
Actuals 1.073 1.01 8.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Saison 16 C 1.048 - 1.065 1.002 - 1.012 20 - 35 5 - 14 2.3 - 2.9 5 - 7 %

Fermentables

Name Amount %
Pilsner (2 Row) Ger 10 lbs 72.73
Munich Malt - 10L 1 lbs 7.27
Vienna Malt (Briess) 1 lbs 7.27
Black Malt - 2-Row (Briess) 12 oz 5.45
Candi Sugar, Amber 1 lbs 7.27

Hops

Name Amount Time Use Form Alpha %
Citra 1 oz 60 min Boil Pellet 12

Yeast

Name Lab Attenuation Temperature
Belgian Saison II Yeast (WLP566) White Labs 82% 68°F - 78°F

Mash

Step Temperature Time
Saccharification 152.1°F 75 min
Mash Out 168°F 10 min

Notes

Did a 1L starter and pitched the entire thing.
Using one of the 13gal fermenters since I expect vigorous action and in the fermentation fridge at 86F
Added a drop of olive oil after pitching the starter,to see if it helps fermentation
5/26 8am: fermentation seems to be going good; seeing bubbles

Good Measure (Raspberry Jalapeno Wheat Ale)

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 18.0 IBUs 4.0 SRM 1.059 1.015 5.8 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Wheat or Rye Beer 6 D 1.04 - 1.055 1.008 - 1.013 15 - 30 3 - 6 2.3 - 2.6 4 - 5.5 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 5.567 lbs 50
Wheat - Red Malt (Briess) 5.567 lbs 50

Hops

Name Amount Time Use Form Alpha %
Willamette 1.01 oz 60 min Boil Pellet 5.5
Centennial 0.25 oz 0 min Boil Pellet 10

Miscs

Name Amount Time Use Type
Jalapenos 9.00 Items 14 days Secondary Other
Raspberries 4.00 lb 14 days Secondary Other

Yeast

Name Lab Attenuation Temperature
Nottingham (-) Danstar 75% 57°F - 70°F

Mash

Step Temperature Time
Mash In 154°F 60 min

Notes

Mash at 154 for 60 minutes. Batch sparge at 164. Allow 5-7 days in primary. Smash 4 pounds of raspberries and add to empty fermenter. Add up to 9 jalapenos with the stems cut off, sliced in half, but with seeds left intact. Transfer beer in on top of the berries and peppers. Leave until the berries turn white, usually 10-14 days. Stran off berries and peppers and transfer to Keg.

SRM 5 with a red tint from the berries.

Kevin Dill, St Louis MO
BYO magazine May-June 2014 vol 20, No 3
Page 8