IPside Down

IPside down is in the fermenter.   Missed the OG, predicted 1.07, hit 1.06

Coming Soon: Buried IPside Down

Coming Soon:  Buried IPside down, an IPL.  If all goes according to plan, 6 gallons of IPL will enter the fermenter this week.  in 14 days, that 6 gallon batch will become two 3 gallon batches, one will go on for extended oak aging and the other will be subjected to normal lagering.  This timing assumes the Granny Oak Cider is coming out of the 3 gallon fermenter on time.  

Buried IPside Down

an All Grain, American IPA by buriedcastle    No Reviews

Notes

This is designed around Widmer's Downward Spiral and Hopside down IPL's. I will split the batch after primary. 1/2 will be oak aged. 1/2 will not. Primary fermentation planned 7 days @ 50F, followed by 4 weeks @ 40F with additional time added for oak aging

Fermentables Efficiency: 75.0% Batch size: 5.0 gal

Fermentable	Amount		Use	PPG	Color
Pale 2-Row (US)	10.5 lb	80%	Mash	37	1 °L
Caramel/Crystal 80L (US)	1.0 lb	7%	Mash	33	80 °L
Munich - 60L (US)	0.75 lb	5%	Mash	33	60 °L
Carapils (Dextrine Malt) (US)	0.5 lb	3%	Mash	33	1 °L
Munich - Dark 20L (US)	0.25 lb	1%	Mash	33	20 °L

Hops Boil time: 60 min

Hop	Amount	Time	Use	Form	AA
Warrior (US)	0.75 oz	60 min	Boil	Pellet	16.0%
Horizon (US)	1.0 oz	60 min	Boil	Pellet	12.0%
Cascade (US)	0.5 oz	20 min	Boil	Pellet	7.0%
Cascade (US)	1.5 oz	5 days	Dry Hop	Pellet	7.0%
Cascade (US)	0.5 oz	5 days	Dry Hop	Leaf	7.0%

Yeasts

Name	Lab/Product	Average Attenuation
American Lager Yeast	Wyeast 2035	75.0%

Extras

Name	Amount	Time	Use
American Oak Spiral (Medium Toast)	1.0 each	4.0 week	Secondary

Predicted Stats

1.071 OG1.018 FG79 IBU6.9% ABV14 SRM1.13 IBU/OG

Buried Castle Upgrades

Buried Castle will have been fermenting for 3 years in January.  In that time, we have made some slow changes to our equipment and practices.  It's been almost 1/2 a year since we setup the fermentation chamber, now it's time to expand our ability to use it.

Just in, we have doubled our lagering capacity (almost twice).  Today, we add one 3-gallon better bottle and one 6 gallon better bottle to the fleet of fermenters, bringing our total lagering capacity to 6 gallons (we can fit one 6 gallon or 2 3 gallons in the chamber at a time)  and total fermenter space to 28 gallons.  No, we don't have plans right now to have 28 gallons actively fermenting, but there is plan in place for all the better bottles.

Granny Oak

Three Granny's have been fermenting for 2 weeks.  now one of them has been oaked.  3 gallons were set aside for oak aging.  1 medium toast oak stick + several more weeks in the fermenter = hopefully some good cider.

grannied

We never got that pumpkin batch taken care of.  skipping ahead, December means fresh ciders from Solebury.  Our order has been picked up.  10 gallons of granny smith are ready to go for this year's cider season


We're diversifying this year.  After poor reviews of the granny with Wyeast Cider Yeast, we're looking at three other strains of yeast.

2.75 gallons w/ London ESB yeast + Medium American Oak
2.5 gallons w/ Lalvin EC-1118
3.25 gallons w/ Safale S-04

All three prepared with potassium metabisulfite.  No original gravity readings taken, we don't really need to know the ABV to enjoy some granny.

1.5 gallons for us to drink pre-fermenting.    Initial tastes of the fresh cider suggest this year should be more flavorful than last.  Initial results in 4-6 weeks. Oak results in much longer.

bourban barrel stou

bourbon barrel stout is bottled

og:1.050

fg:1.01

abv:4.75%

Pumpkin

We weren't planning a pumpkin return this year until inspired by Matt.  So taking the easy way out and borrowing from his recipe, all of the ingredients have been purchased and expect pumpkining to start next weekend.

Matt's Pumpkin

a Spice, Herb, or Vegetable Beer by buriedcastle (28)

• TypeAll Grain
• Efficiency75.0%
• Batch size5.0 gal
• Boil time60 min

Fermentables

NAME	AMOUNT	USE	PPG
Pilsner Malt	5.5 lb47 %	Mash	37
Munich Malt II	4.0 lb34 %	Mash	37
Caramel Malt 40L	0.5 lb4 %	Mash	34
Victory® Malt	0.5 lb4 %	Mash	34
D-45 Amber Belgian Candi Syrup	1.0 lb8 %	Late Boil	32

Hops

NAME	AMOUNT	TIME	USE	FORM	AA
Hallertau Germany	1.25 oz	60 min	Boil	Pellet	4.5%
Hallertau Germany	1.25 oz	30 min	Boil	Pellet	4.5%
Cascade United States	0.45 oz	10 min	Boil	Pellet	5.8%

Yeasts

NAME	LAB	ATTENUATION	TEMP
London ESB Ale 1968	Wyeast	69.0%	64°F – 72°F

Extras

NAME	AMOUNT	TIME	USE
Pumpkin, Canned and Roasted	2.5 lb	60.0 min	Mash
Allspice	2.0 each	10.0 min	Boil
Whole Cloves	4.0 each	10.0 min	Boil

Notes

Matt's Original recipe at http://mattshappenings.blogspot.com/2013/10/well-it-that-time-of-year-again.html

Predicted Stats

1.064 OG1.020 FG35 IBU5.8% ABV13 SRM0.55 IBU/OG

Recipe conforms to the Spice, Herb, or Vegetable Beer style