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Crawfish Boil Beer List 2017

Vienna Lager– amber, malty

  • Brewed primarily with Vienna malt, this amber lager resembles an Oktoberfest beer. Our Vienna is crisp with Noble hops and a pronounced malt character. Commercial examples are rare except in Austria and Mexico where this style flourishes.
  • ABV = 5%
  • OG = 1.050
  • FG = 1.012
  • IBU = 24
  • Tom


Tamesis Bitter– golden, balanced

  • We brewed an Extra Special Bitter using a yeast strain sourced from a now defunct brewery along the River Thames. The yeast profile goes a long way in defining the flavor of a clean, bright ale like this one.
  • ABV = 4.9%
  • OG = 1.051
  • FG = 1.014
  • IBU = 45
  • Charles


Citra Pale Ale– yellow, citrus

  • This American Pale Ale is brewed with Citra hops . The neutral yeast takes a back seat to the strong citrus hop profile. This is hoppy by English standards, but it’s still an easy drinking Pale Ale on American palates.
  • ABV =5.5%
  • OG = 1.057
  • FG = 1.015
  • IBU = 35
  • Kevin


The Princess Monster Saison– pale, bubblegum

  • We took last year’s Saison and created a monster. We tweaked the grain bill and used a hybrid Belgian/French yeast which created a slightly more fruity Saison. This well attenuated beer is spicy and dry, and at 6.4% is the highest alcohol beer in the lineup today. Tread carefully and beware the Princess Monster.
  • ABV = 6.4%
  • OG = 1.055
  • FG = 1.006
  • IBU = 36
  • Rob


Kölsch– yellow, balanced

  • If there’s an official beer of the Crawfish Boil, it’s gotta be the Kölsch, an easy drinker with a balanced profile using gentle noble hops, light Pilsner malt, and a clean Kölsch yeast strain. Yes, we’ll have another!
  • ABV =4.7%
  • OG = 1.048
  • FG = 1.012
  • IBU = 30
  • Kyle


Amarillo Wheat– golden, citrus flower

  • This clean American wheat beer is easy to drink and uniquely accented with Amarillo hops. These hops are flowery and citrusy with a light orange bouquet. This beer has become an AGU staple.
  • ABV =5%
  • OG = 1.048
  • FG = 1.010
  • IBU = 27
  • Charles


Zoigl– yellow, fresh

  • Normally Pilsners are cold lagered for weeks before they’re served, but a pocket in eastern Germany close to the Czech border specializes in fresh Pilsners called Zoigls. We’re currently lagering this brew to enjoy a cold Pilsner in the heat of late summer, but we pulled one keg for this party to see what a fresh Pilsner, or Zoigl, tastes like. Try now and then compare with the same beer at our Oktoberfest and see which you like better.
  • ABV =4.5%
  • OG = 1.048
  • FG = 1.014
  • IBU = 28
  • Dickie


Cream Ale– light, balanced

  • Here’s a new style to the AGU lineup, the smooth drinking Cream ale. This is an American style popular in the Midwest in the pre-prohibition era and is meant to be easy and refreshing to drink. It should pair well with the spicy Cajun foods at this party today.
  • ABV = 5%
  • OG = 1.051
  • FG = 1.014
  • IBU = 18
  • Andy


Rye Pale– golden, rye spice

  • Rye makes its third return to the Crawfish Boil! Rye is used sparingly in all beers because it is not an easy grain in the mash tun. Here, an addition of rye went into this American style Pale to give it a bit more spice, a bit more bite.
  • ABV =5.1%
  • OG = 1.056
  • FG = 1.017
  • IBU = 32
  • Kevin


Berliner Weisse– light, tart

  • This straw colored ale should be refreshing and mildly tart. Yeast- Don’t worry about it. We got this. Private fucking collection!
  • ABV = 3.2%
  • OG = 1.034
  • FG = 1.010
  • IBU = 15 or whatever
  • Andy/Kyle


Northern English Brown– dark copper, malty

  • An old school English style, the Northern English Brown is a malt driven beer. Compared with the Tamesis Bitter, which uses the same delicious yeast , this Brown will be sweeter due to fewer IBU’s. A small addition of chocolate malt brings a lightly roasted nut flavor.
  • ABV = 4.5%
  • OG = 1.049
  • FG = 1.013
  • IBU = 28
  • Charles


Peated Stout– black, smoky

  • This original recipe takes our Irish Stout and adds a wee bit of peated malt (ah, the peat), which gives it a unique smoky quality. We find that it pairs well with scotch. This beer took gold for best stout at Microfest 2017.
  • ABV = 5.4%
  • OG = 1.055
  • FG = 1.015
  • IBU = 38
  • Tom


Pepper IPA– yellow, hot

  • This year’s pepper beer is an IPA, and it’s the freshest beer in the lineup, brewed only 3 weeks ago. This hoppy American style is spiced up with a Guajillo and Arbol peppers, but be careful! We’re still working on the formulas to get the right amount of heat.
  • ABV = 6%
  • OG = 1.054
  • FG = 1.008
  • IBU = 54
  • Kyle


IPA– golden haze, bitter

  • This one is all about the hops. We started out with a heavy grain bill but it didn’t stand a chance. Brewed with Simcoe, Citra, Mosaic, and Amarillo hops this should cure your hop fix.
  • ABV = 6.2%
  • OG = 1.057
  • FG = 1.008
  • IBU = 64
  • Rob

AGU Oktoberfest 2016- The Invite

Saturday September 24th  from 10AM – 10PM is All Grain Underground’s annual Oktoberfest!

We’re celebrating the end of summer and beginning of autumn in the best way possible, by drinking gallons and gallons of beer!

In anticipation of this event, our cabal of alchemists have been brewing all year to guarantee a wide variety of German beers in quantities sufficient to flood a small town. All we need is your mouth to pour it all in.

We will feature nine different German styles on draft.


This is an all day event lasting from 10AM to 10PM. You can show up for a little while or show up for the whole while. Don’t show up too late in case it’s anything like last year, where the crowd cleaned us out of beer and brats in record time.

Got friends? Good for you. Bring them.

Got kids? Whatever. Kids like beer. Bring them. We might have a bounce house to toss them into.  We’ll also have some home made soft drinks on hand.

Got a dog? Dogs like beer more than kids like beer, so that works too.

Got an angry husband or wife who sucks the joy out of your life? Leave them. Pack a small bag, come to Oktoberfest, and then hit the open road to live life free.

Got a musical instrument?  Bring that.  Drunk people love music.

We’re supplying beer, pretzels and brats. If you want to bring a side dish or some raw flesh to throw on the grill, we won’t turn either down.

Your only requirements are to bring something comfortable to sit on and something relatively safe to drink beer out of.

Where’s it at? Just ask your AGU brewer for the location.

Prosit! And we hope to see you there!



Duke’s Dunkel


A few months ago I was at Ferguson Brewing Company and tried their Munich Dunkel. I loved it. I thought it was one of the best local beers I have had. That day I decided that I would brew a Munich Dunkel for this years Oktoberfest instead of the Altbier. It’s good to change things up sometimes. After much research, I settled on a recipe that is fittingly heavy on the Munich malts. I ordered all Weyermann malts form Germany. We have a surplus of hops from the guy at the Brewminati meeting, including plenty of Hallertauer from the Busch family hop farm in Munich Germany. I rounded the recipe out with Wyeast 2206 – Bavarian Lager yeast. The yeast is a long story in itself. Long story short, after reading that when you ferment cold, like you would with a lager, you should pitch more yeast than for an ale. After splitting the yeast, I decided to not take the chance and bought another yeast pack. If I started the yeast starter earlier, I could have avoided this. Problems. Everything was going great until I took a pre-boil gravity. I screwed this up and thought our gravity was way too low. That reading was wrong and after the boil ended up with a gravity that was too high. Still, the wort looks and tastes great. If I don’t screw up the lager fermentation, this should be a wonderful addition to Oktoberfest.

Duke’s Dunkel photo gallery

July 26, 2015

  • Charles
  • Alan
  • Rob
  • Dickie
  • Tom
  • Andy
  • Duke

Munich Dunkel (Dark Lager 4B) – 10 gallon Dukesdunkel1

Grain Bill (all Weyermann malts from Germany)

  • 14 lbs. Munich II
  • 5 lbs. Vienna
  • 3 lbs. 8 oz. Munich I
  • 1 lb. 4 oz. Carafa II

Hop Bill

  • 1 oz. Hallertauer leaf 4.8% – 75 mins.
  • 1 oz. Perle pellet 8.1% – 75 mins.
  • 1 oz. Hallertauer leaf 4.8% – 15 mins.


  • Wyeast 2206 Bavarian Lager – Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and doppelbocks. A thorough diacetyl rest is recommended after fermentation is complete.

Mash Schedule

  • Mash in – 7.5 gallons @ 130˚
  • Protein Rest- hold 122˚ for 30 minutes
  • Heat to 152˚
  • Saccharification – hold 152˚ for 45 minutes
  • Heat to 168˚
  • Mash Out – hold 168˚ for 10 minutes


  • Vorlauf – 10 minutes – wort cleared quick, looks good.
  • Fly Sparge with 11 gallons at 160˚
  • Collected 14 gallons wort


  • Total 90 minutes
  • 1 oz. Hallertauer leaf 4.8% – 75 mins.
  • 1 oz. Perle pellet 8.1% – 75 mins.
  • 1 oz. Hallertauer leaf 4.8% – 15 mins.
  • 3 tabs Irish Moss
  • Pre-chill with immersion chiller

Move to kitchen, gravity feed to fermenter via Therminator. Would like to have gotten colder before pitching lager yeast. Estimated volume 12 gallons.

OG = 1.062 (estimated 1.052) 🙁

Fermentation Since this is a lager that needs to ferment at cooler temperatures than ales, I spent the week before testing a temperature controller on the basement beer fridge. Seems to be working very well.


Fermentation was very active Sunday night. Everything I read said to not put in cooler fermentation until yeast got active which could take up to 48 hours. Did it get active right away because the temperature was too warm? Decided to go ahead and move to beer fridge Sunday night around 10 pm. Temperature range for this yeast is 46˚ to 58˚ F. Am currently holding at approx. 51˚ (temp outside fermenter). The beer will be a bit warmer due to the fermentation process.

Sunday August 3

All seems to be going as planned. Temperature is holding well. I open the door to the fridge a few times a day to vent the gasses and check temperature from glass of water on top of fermenter. Too bad we can’t fit one of our big fermenters in this fridge.

Saturday August 8 – pm

13 days in Primary

Checked gravity – 1.03

Took fermenter out of refrigerator to begin Diacetyl Rest. Room temperature is holding at 69˚-70˚.

Monday August 10 – pm

Checked gravity – 1.022

Racked to secondary. Quantity is approx. 9.5 gallons.

Samples tastes very good. No diacetyl detected (but I have never been very good at picking this out of beer samples). ABV is calculating to 5.25%.

Fermenter placed back in refrigerator. Temperature set to 60˚. Will drop temperature a few degrees every day or two until lagering temperature is reached (approx. 35˚ unless someone convinces me otherwise). Will hold there until mid September and keg for Oktoberfest on September 26.

Red Coat Premium Bitter


With a lull in our brewing before the final push for Oktoberfest, I decided to crank out a 5 gallon beer. Decided we needed an English Bitter of some type. Well, 5 gallons turned into 10. Will keg 5 and bottle 5. Civil Life, my favorite local brew pub, occasionally brews what they call Premium Bitter. That beer was hands down my favorite craft beer but they have not brewed it in awhile. So, hopefully this one will be similar. Not too different than the last two ESB’s we have brewed but would like to get a more balanced beer. The last two were too sweet and syrupy. This one will also bump up the hop a bit.

Gallery –

Screen shot 2015-07-06 at 12.30.44 PM

July 5, 2015


  • Charles
  • Alan
  • Rob

Premium Bitter (Extra Special/Strong Bitter [English Pale Ale] 8C) 12 gallon

Grain Bill

  • 20 lbs. Maris Otter
  • 1.5 lbs. Special Roast
  • 1 lb. Aromatic
  • 1 lb. Crystal 120

Hop Bill

  • 3.5 oz East Kent Goldings 6.3% – 60 mins.
  • 1.5 oz East Kent Goldings 6.3% – 30 mins.


  • Wyeast 1968 London ESB

Mash Schedule

  • Strike temp – 170˚ F
  • 10:30
  • Mash In – 7.4 gallons water – Step temp 154˚ – Hold 60 mins.
  • Mash Out – 4.5 gallons 200˚ F water – Step temp 168˚ – Hold 10 mins.
  • Recirculate approx. 10 mins.
  • Wort looks good but a bit darker than intended.
  • Collect 13.5 gallons.
  • 12:59 Heat on.
  • Pre boil gravity – .061 – WAY OFF! Predicted .049


  • 1:40 – Achieve boil
  • 3.5 oz. East Kent Goldings
  • Not at all happy with pre-boill gravity- added 1.5 gallons water.
  • Extended boil 15 mins.
  • 1.5 oz. East Kent Goldings – 30 minutes left.
  • 3 tabs Irish Moss – Immersion Chiller – 5 minutes left

Chill to 80˚ Transfer to Speidel Fermenter via Therminator.


Pitch 2 growlers Wyeast 1968 London ESB

Original Gravity .052 (predicted .053)

All in all a fairly easy brew (not counting the pre-boil gravity issue). Was going to blame this mash tun but looking at the Belma Brown Hack with the same tun, that pre-boil gravity was dead on. Did I screw up calculations? BeerSmith issue? Ok, I will blame BeerSmith (have noticed some inconsistencies with that software before this). We nailed the temperatures this time. Even the mash out. Very happy with that. If I keep using this tun for 10 gallon beers, I need to get the sparging system worked out. Any ideas? Plan is to keg 5 gallons and bottle the rest to distribute to Crew AGU.

Saturday July 10th pm

Racked to secondary. Gravity = .014 – so close.

At this point ABV = 5%. Sample tastes very good. No odd off flavors. Bitterness might be a bit high (not much), but tastes fantastic. This should be a crowd pleaser. With the kitchen AC vent routed to dump cold air directly into the beer lab, I have been able to hold a steady 65-68˚ the entire week.

Sunday July 19, 2015

Kegged 5 gallons. Bottled about 6 gallons (50 bottles – 12 oz and 16 oz).

Gravity still reading .014 making this 5%.

This beer is a bit on the thin side. Tastes great but a little thin. Gary at the brew store recommended adding Maltodextrin.

From Wikipedia… “Maltodextrin is sometimes used in beer brewing to increase the specific gravity of the final product.[4] This improves the mouthfeel of the beer, increases head retention and reduces the dryness of the drink. Maltodextrin is not fermented by yeast, so it does not increase the alcohol content of the brew.”

I only added 4 ounces, about half the recommended amount for 11 gallons. This will serve as a test. I have my doubts on if this will have much affect. We will know soon enough.



We’ll brew 30g of Weizen as we did last year with some minor modifications to accommodate our current situation.

Charles’ Brew Day Pics are here.

Grain Bill

  • 25# German Pilsner malt (from Dickie)
  • 25# Wheat malt (15# US wheat, 10# German wheat)
  • 2# 60L crystal
  • 2# Carapils
  • 3# rice hulls (never used before but should improve the lauter)

Hop Bill

  • Hallertau Tradition- 6oz for 60’
  • AAU unknown but gotta be around 5%. Charles supplied hops from his secret connections to the Busch family hop farm in Munich

Yeast- WL300 Weizen Ale. Dickie procured the yeast and handled all the propagation

Water- 40g StL County tap, treated w/ 2 crushed Camden tablets and a splash of phosphoric acid. In hindsight, we should have had a few more gallons of water; gravity was on high side and volume on the low side.

Planned Mash Schedule-

  • Strike temp 138F
  • Mash temp 122F-128F 30’
  • Decoct 1- 10g+ 158F 20’
  • Decoct 1- boil 30’
  • Recombine- 145F- 153F 20’
  • Decoct 2- 7g+ boil 15’
  • Recombine 158F-162F 60’
  • Mash out 170F 10’

Calculated OG = 1.050

Brew day, Sunday, June 14-

Brewers- Charles, Dickie, Rob, Alan, with Jimmy G, Dan Y, Andy D, Gary K, and Cody.

A wet, stormy day for brewing the Weizen, much like last year. We decided to mash in the basement to stay out of the rain us much as possible. Everybody and everything was pretty soaked by the end of the day. We were exhausted, but it appears to have been a successful day.

  • Strike temp = 138F
  • 10:30 AM- Mash temp = 127F
  • 11:30- Decoct 1 = 158F
  • Boil Decoct 1
  • 12:30- Recombine = 154F
  • Decoct 2
  • 1:30- Recombine =164F
  • 2:45- Vorlauf
  • 3:00- Runoff
  • 3:50- collect 32.5g (a little short)
  • 4:36- Boil & hop
  • 7:30- End of day

OG = 1.062


Monday, June 15- No activity in fermenter this morning. A wee bit scary, but 24 hours after pitching yeast, we have a vigorous fermentation.

Thursday, June 25- Racked the Weizen to secondary. Gravity = 1.012; ABV = 6.6%. Another strong beer. Filled two 5 gallon carboys and a 7 gallon carboy with Weizen. Put 12 pounds of thawing tart cherries in the bottom of Charles’ 15 g fermenter and covered them with roughly 12 gallons of Weizen. Earlier this month Grand Pop picked the cherries at the farm. I stoned them and heat pasteurized them at about 170F for 5-10 minutes. Then they went into the freezer.

The sample was not like past Weizens, which surprised me. All our Weizens taste the same. Despite changes in the past (4 different Wyeast strains, red and white wheat, German and US wheat), nothing really changed the character of this beer. I guess the White Labs strain of Weizen yeast is different. That and the hop change were the two biggest differences over last year. The flavor is good, and my initial reaction was we brewed something very special. The smell of the beer was yeasty, like the smell of raw, wet dough after it has risen. There was the typical banana of the German wheat yeast but it was sugary, as if the raw dough were banana bread. The flavor had sweet characteristics, sugary, Christmas cookie flavors that I attributed to the hops. Maybe the spice of the hops lent to the Christmas cookie I was getting. I’m not sure but I think the combination of yeast and hops this year made for a unique Weizen. It was a little strong after finishing the sample, but I think it will mellow into a wonderful beer. I also think that sweet banana bread/sugar cookie flavor will do well on the tart cherries.

July 18, 2015

Kegged 10g of the Weizen. Gravity is the same at 10.012. Sample continues to be good, a little different than last year, sweeter and candy like but definitely Weizen.

I racked the Kirche Weizen to tertiary. It will need it. Floaty bits. At this point the sample is better than last year. Fruity, cherry, sweet.