SEYMOUR CALABAZILLA COMMON
- seymour
- It's definitely Lock In Time
- Posts: 6390
- Joined: Wed Jun 06, 2012 6:51 pm
- Location: Los Alamos, New Mexico, USA
- Contact:
SEYMOUR CALABAZILLA COMMON
SEYMOUR CALABAZILLA COMMON
I’m laid-off from work due to the Coronavirus pandemic, and quickly running-out of beer, so I homebrewed for the first time in 5 years. I’m using malt, hops, and yeast from work. It’s lager yeast but I don’t have fancy temperature control here at home so I’ll be fermenting at ale temps, thus technically a California Common style. I like Callista hops a lot, they’re really juicy and fruity for a German hop, along with the expected noble herbal/earthy/floral/spicy traits. The fun experimental part is this: Calabazilla/Buffalo Gourd seeds I foraged in New Mexico. I dry-roasted the seeds in my oven a couple hours until golden and delicious-smelling. Native Americans used these seeds for protein and oil-rich food, the pulp for soap, the leaves and roots for medicine, and the dried gourds for eating utensils. Me? I make beer.
5 US gallons = 4.2 Imperial gallons = 18.9 Liters
GRAINBILL
90% = 7 lb 2 oz = 3.22 kg, Pale Ale Malt
5% = 6.3 oz = 179 g, Unmalted Wheat
5% = 6.3 oz = 179 g, Dry-Roasted Calabazilla Seeds
TOTAL: 7.9 lbs = 3.58 kg, plus a sprinkle each of gypsum and sodium bicarbonate.
MASH
This tedious multi-step schedule was unplanned. I had to clear-out for my wife to do quarantine Zoom meetings in the next room, but it ended-up beneficial in terms of mash efficiency and fermentability.
118°F/48°C for 10 min,
130°F/54°C for 10 min,
140°F/60°C for 60min, took a small decoction, brought it to boil then added back, raising it to
150°F/66°C for 60min, then raised to
172°F/78°C, then VORLAUF and LAUTER.
SPARGE to collect 6.5 US gal/5.4 Imp gal/24.6 L
BOIL hard for 60 minutes, reduce to 5 US gal/4.2 Imp gal/18.9 L.
HOPS: 2018 Tettnang Callista 2.9%AA
1 oz = 28 g, first wort addition
1.2 oz = 34 g, at 15 min remaining, added 1 Whirlfloc tablet at this time too.
1.2 oz = 34 g, at flame-out then whirlpool
TOTAL: 3.4 oz = 96 g
AERATE & PITCH at 62°F/16.7°C.
YEAST: Urban Chestnut Zwickel Helles Lager strain
STATS: 82% mash efficiency and 83% apparent attenuation
OG: 11.3°P/1046
FG: 2.05°P/1008
ABV: 5.05%
IBU: 20
COLOUR: golden amber with off-white foam and lace
STYLE: BJCP 34C: Specialty Beer-Experimental Beer, based on 19B: Amber and Brown American Beer-California Common
I’m laid-off from work due to the Coronavirus pandemic, and quickly running-out of beer, so I homebrewed for the first time in 5 years. I’m using malt, hops, and yeast from work. It’s lager yeast but I don’t have fancy temperature control here at home so I’ll be fermenting at ale temps, thus technically a California Common style. I like Callista hops a lot, they’re really juicy and fruity for a German hop, along with the expected noble herbal/earthy/floral/spicy traits. The fun experimental part is this: Calabazilla/Buffalo Gourd seeds I foraged in New Mexico. I dry-roasted the seeds in my oven a couple hours until golden and delicious-smelling. Native Americans used these seeds for protein and oil-rich food, the pulp for soap, the leaves and roots for medicine, and the dried gourds for eating utensils. Me? I make beer.
5 US gallons = 4.2 Imperial gallons = 18.9 Liters
GRAINBILL
90% = 7 lb 2 oz = 3.22 kg, Pale Ale Malt
5% = 6.3 oz = 179 g, Unmalted Wheat
5% = 6.3 oz = 179 g, Dry-Roasted Calabazilla Seeds
TOTAL: 7.9 lbs = 3.58 kg, plus a sprinkle each of gypsum and sodium bicarbonate.
MASH
This tedious multi-step schedule was unplanned. I had to clear-out for my wife to do quarantine Zoom meetings in the next room, but it ended-up beneficial in terms of mash efficiency and fermentability.
118°F/48°C for 10 min,
130°F/54°C for 10 min,
140°F/60°C for 60min, took a small decoction, brought it to boil then added back, raising it to
150°F/66°C for 60min, then raised to
172°F/78°C, then VORLAUF and LAUTER.
SPARGE to collect 6.5 US gal/5.4 Imp gal/24.6 L
BOIL hard for 60 minutes, reduce to 5 US gal/4.2 Imp gal/18.9 L.
HOPS: 2018 Tettnang Callista 2.9%AA
1 oz = 28 g, first wort addition
1.2 oz = 34 g, at 15 min remaining, added 1 Whirlfloc tablet at this time too.
1.2 oz = 34 g, at flame-out then whirlpool
TOTAL: 3.4 oz = 96 g
AERATE & PITCH at 62°F/16.7°C.
YEAST: Urban Chestnut Zwickel Helles Lager strain
STATS: 82% mash efficiency and 83% apparent attenuation
OG: 11.3°P/1046
FG: 2.05°P/1008
ABV: 5.05%
IBU: 20
COLOUR: golden amber with off-white foam and lace
STYLE: BJCP 34C: Specialty Beer-Experimental Beer, based on 19B: Amber and Brown American Beer-California Common
- orlando
- So far gone I'm on the way back again!
- Posts: 7198
- Joined: Thu Nov 17, 2011 3:22 pm
- Location: North Norfolk: Nearest breweries All Day Brewery, Salle. Panther, Reepham. Yetman's, Holt
Re: SEYMOUR CALABAZILLA COMMON
Been a while Seymour, welcome back.
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Re: SEYMOUR CALABAZILLA COMMON
Welcome back Seymour, it seems your ears must have been burning!
viewtopic.php?f=5&t=82346&p=849114#p849036
viewtopic.php?f=5&t=82346&p=849114#p849036
Re: SEYMOUR CALABAZILLA COMMON
Looks a great brew, nice to see addition of extra ingredients in a brew.
Been able to brew right now is a blessing, having a stock of ingredients helps too. Only 20kg of malt left, need another sack
Been able to brew right now is a blessing, having a stock of ingredients helps too. Only 20kg of malt left, need another sack
Re: SEYMOUR CALABAZILLA COMMON
Good to see you on here again. Thanks for sharing, may give it a go
- seymour
- It's definitely Lock In Time
- Posts: 6390
- Joined: Wed Jun 06, 2012 6:51 pm
- Location: Los Alamos, New Mexico, USA
- Contact:
Re: SEYMOUR CALABAZILLA COMMON
Thanks Mate, it's good to be back! Whatcha brewing lately?
Agreed. As I wrote, I'm (temporarily but indefinitely) laid-off from my brewery job, but I brought home some malt and hops. The yeast all went into this current brew, but if I time it right, I can just keep repitching the fresh dregs for a few generations. What brews do you have going?
Ha! Actually, I still lurk periodically, just barely have time to post anymore. I suddenly have lots more time on my hands. What have you been up to?
Thanks! I guess you're right, my ears were burning, oh no is that a Coronavirus symptom?!!!Chug wrote: ↑Sat Apr 04, 2020 9:54 amWelcome back Seymour, it seems your ears must have been burning!
viewtopic.php?f=5&t=82346&p=849114#p849036
I'll check-out that other thread and reply separately...
- orlando
- So far gone I'm on the way back again!
- Posts: 7198
- Joined: Thu Nov 17, 2011 3:22 pm
- Location: North Norfolk: Nearest breweries All Day Brewery, Salle. Panther, Reepham. Yetman's, Holt
Re: SEYMOUR CALABAZILLA COMMON
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Re: SEYMOUR CALABAZILLA COMMON
Been drinking this today, I’ve called it Sanitizer 2, as 2nd brew during the virus (Northdown, fuggles, cascade). Got Sanitizer 3 conditioning (all Bobek)
Re: SEYMOUR CALABAZILLA COMMON
Sanitizer 1, didn’t last long, Motoeka SmaSh.
200gms of hops all in from 15 mins to flameout, steeped, dry hopped. Delicious.
200gms of hops all in from 15 mins to flameout, steeped, dry hopped. Delicious.
- orlando
- So far gone I'm on the way back again!
- Posts: 7198
- Joined: Thu Nov 17, 2011 3:22 pm
- Location: North Norfolk: Nearest breweries All Day Brewery, Salle. Panther, Reepham. Yetman's, Holt
Re: SEYMOUR CALABAZILLA COMMON
Lovely clarity there.
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Re: SEYMOUR CALABAZILLA COMMON
Thanks, the whole Corny was clear. I use a floating dip tube, don’t crash cool and use 1 teaspoon of gelatine in 150ml water as finings.
Just quality checked Sanitizer 3 (bobek). 10 days since brew day, 2 to 3 days before crystal clear. It’s a bit like Deuchars IPA.
In the mean time, a totally different beer - though do brew this type - Life & Death
Just quality checked Sanitizer 3 (bobek). 10 days since brew day, 2 to 3 days before crystal clear. It’s a bit like Deuchars IPA.
In the mean time, a totally different beer - though do brew this type - Life & Death
Last edited by Tarmac on Sun Apr 12, 2020 2:27 pm, edited 1 time in total.
- seymour
- It's definitely Lock In Time
- Posts: 6390
- Joined: Wed Jun 06, 2012 6:51 pm
- Location: Los Alamos, New Mexico, USA
- Contact:
Re: SEYMOUR CALABAZILLA COMMON
Yesterday I kegged this beer, then collected much of the yeast into jelly jars to share with friends and family to bake bread during this shelter-in-place order. Then I brewed a new California Common into the same fermentor with the remaining yeast. It's already off to a rip-roaring start!
Early tasting of the lukewarm/non-carbonated beer was pretty good. Still pretty green, like any young lager with a hint of sulfur that'll quickly dissipate, but no diacetyl or DMS or anything bad. I always stress a little when fermenting lager yeast without temperature control, but I lucked-out with a stretch of colder weather. I couldn't get away with this in the heat of the summer. Looking forward to tasting it again after more conditioning and carbonation.
Early tasting of the lukewarm/non-carbonated beer was pretty good. Still pretty green, like any young lager with a hint of sulfur that'll quickly dissipate, but no diacetyl or DMS or anything bad. I always stress a little when fermenting lager yeast without temperature control, but I lucked-out with a stretch of colder weather. I couldn't get away with this in the heat of the summer. Looking forward to tasting it again after more conditioning and carbonation.