Back in the Swing

The brewing drought is over. The Centennial IPA is bottled and ready – see review in upcoming post. I also have the Red Eye Rye and the Commuter ESB bottled and should be ready soon, and Nut-O-Brown in the primary. I will review and post recipes for these when they are ready for consumption.

August will be a month of many brews, as I will be starting to brew the IBVP – Imperial Bourbon Vanilla Porter for the holidays. A grand total of 4 batches of this bad boy. I also want to get the Belgian Dubbel I have been itching to make done this month to try and take advantage of the warmer temps for fermenting. Time and weather will tell if I can get 5 brews started in one month, with only 3 fermenters.

Share and Enjoy:
  • RSS
  • email
  • Add to favorites
  • Facebook
  • Twitter
  • Google Bookmarks
  • del.icio.us
  • StumbleUpon
  • Reddit
  • Technorati
  • FriendFeed
  • Digg

Tags: , , , , , ,

Busy Spring = Brew Delay

Still here, just been too busy with spring things, kids, yard work, family gatherings – all leaves little time for brewing. Just around the corner I will be brewing again. In the meantime, I have been doing some recipe research and catching up on some Basic Brewing podcasts during my commute.

I do have my centennial IPA fermenting away and will be dry hopping next week. I ended up having to make this on a weekday evening due to rain-out on the one open weekend day I had planned to brew on. I am not too keen on brewing on a weekday evening – it takes the entire evening and with 3 kids – I can’t do it that often. So in the next couple of weeks I plan on getting a couple more brews going. Stay tuned.

Share and Enjoy:
  • RSS
  • email
  • Add to favorites
  • Facebook
  • Twitter
  • Google Bookmarks
  • del.icio.us
  • StumbleUpon
  • Reddit
  • Technorati
  • FriendFeed
  • Digg

Tags: , ,

Darn Those Peaches

Bottling day proved to be quite the challenge for Tammy’s Peache Blonde Ale. First, siphoning into the bottling bucket – had some challenges with bits of peaches clogging the bottom of the auto-siphon. More peach remnants got into the bottling bucket than I thought would. Second, peach remnants clog up the bottling wand too. Had to stop more than once to clean it out, hoping the starting and stopping didn’t cause to much oxygen to get into the beer. Time will tell. Glad Tammy was filling while I capped – I wouldn’t have been as patient as she was.

Lesson learned – if using peaches (or any other fruits) in fermenter, put them in a muslin bag, or put a bag over the siphon tube.

Share and Enjoy:
  • RSS
  • email
  • Add to favorites
  • Facebook
  • Twitter
  • Google Bookmarks
  • del.icio.us
  • StumbleUpon
  • Reddit
  • Technorati
  • FriendFeed
  • Digg

Tags: ,

Clementine Hefeweizen

This last Saturday I brewed up a clementine hefeweizen. It was very nice out and the kids were my helpers when they weren’t playing.

This is my first time brewing a wheat beer, and first time using citrus as well. All went well, except it was very difficult to zest the clementines because the are not as firm as an orange – did the best I could and zested an orange too. I am also trying to make use of the yeast properties by adjusting my fermentation temps to try and get a good balance of banana and clove – technique described to me by one of the B.O.S.S members. Anxious for this one – short ferment time and short condition time – a brew best when young.

Here are the details:
Batch size 6 gallons
Boil size 7.2 gallons
Boil time 60 minutes
Grain weight 9.03 pounds
Efficiency 75%
Original gravity 1.043
Final gravity 1.011 (est.)
Alcohol (by volume) 4.2%
Bitterness (IBU) 15
Color (SRM) 2.8°L
Yeast
Yeast
Wyeast
3068
Weihenstephan
Weizen
Grains/Extracts/Sugars
9.03 pounds
2 Row Base
37ppg, 1.5°L
5.55 pounds
61.5%
Wheat
38ppg, 2°L
3.48 pounds
38.5%
Hops
1.64 ounces
Hallertauer hops
4.5%, Pellet
1.09 ounces
Saaz hops
4.3%, Pellet
0.55 ounce
Additions
48.05 ounces
Clementine
Flavor
Zest of 3 and meat of 5
Irish moss
Fining
1 teaspoon
Mash
60 minutes, 8.9 gallons
Strike
Target 152°F
3.4 gallons
164°F
60 minutes (+0)
Sparge
Target 170°F
5.5 gallons
175°F
Boil
60 minutes, 7.2 gallons
Hallertauer hops
4.5%, Pellet
0.55 ounce
60 minutes (+0)
Saaz hops
4.3%, Pellet
0.55 ounce
20 minutes (+0)
Irish moss
Fining
1 teaspoon
15 minutes (+45)
Wort chiller 15 minutes (+45)
Hallertauer hops
4.5%, Pellet
0.55 ounce
10 minutes (+0)
Ferment
14 days @ 64-75°F
Clementines
Flavor
Zest of 3 meat of 5
14 days
Share and Enjoy:
  • RSS
  • email
  • Add to favorites
  • Facebook
  • Twitter
  • Google Bookmarks
  • del.icio.us
  • StumbleUpon
  • Reddit
  • Technorati
  • FriendFeed
  • Digg

Tags: , ,

Review – Rogue’s Dead Guy Ale

This review is for Dead Guy Ale from Rogue, a germain maibock ale. 6.5% alcohol/vol.

Roque's Dead Guy Ale - 2010

Rogue's Dead Guy Ale 2010

From Rogue’s website:

In the style of a German Maibock, using our proprietary Pacman ale yeast. Deep honey in color with a malty aroma and a rich hearty flavor.

Appearance:

Golden orange color, with a 1″ white head nicely laced and fine bubbles. Did exhibit a slight haze.

Aroma:

Bready with sweet maltiness are most prominent.

Taste:

Bitter up front that fades quickly with only slight hop note. Sweet and malty dominate then back to some bitterness at the back of the tongue.

Mouthfeel:

Fine carbonation with smooth medium mouth feel.

Overall:

I enjoy this one very much. Nice sweet and malty ale with nice bitter balance to the sweetness. Smooth mouthfeel and well masked 6.5% make this easy to drink (sneaky), could have more than one in a sitting.

Share and Enjoy:
  • RSS
  • email
  • Add to favorites
  • Facebook
  • Twitter
  • Google Bookmarks
  • del.icio.us
  • StumbleUpon
  • Reddit
  • Technorati
  • FriendFeed
  • Digg

Tags: , , ,

Review – Red Seal Ale

This review is for Red Seal Ale from North Coast Brewing, an american amber ale. 5.5% alcohol/vol.

North Coast Brewing's Red Seal Ale 2010

Red Seal Ale 2010

From North Coast Brewing’s website:

Malt and hops are beautifully married in this full-bodied, copper-red Pale Ale. Red Seal is generously hopped for a long, spicy finish. An excellent accompaniment to grilled meats and rich sauces.

Appearance:

Orange/amber color, with a 1/2″ light tan head nicely laced. Did exhibit a slight haze.

Aroma:

Malty with hint of caramel, and a medium hop floral presence.

Taste:

Malt presence not as strong as in the aroma. Floral note with nice bitterness at the end.

Mouthfeel:

Medium carbonation with smooth watery mouth feel and a slightly dry finish.

Overall:

I like this beer, but wish there was more malt flavor for an amber ale. Not overly hoppy or bitter, and is easy to drink, could have more than one in a sitting.

Share and Enjoy:
  • RSS
  • email
  • Add to favorites
  • Facebook
  • Twitter
  • Google Bookmarks
  • del.icio.us
  • StumbleUpon
  • Reddit
  • Technorati
  • FriendFeed
  • Digg

Tags: , , ,

Review – Bell’s Porter

Why not launch my first beer review with a nice bold style…Porter. If you have never wandered from light lagers, you are missing out on a whole category of flavor. Afraid of “bitter” beer? No need. This porter is no more bitter than a cup of coffee – actually has some coffee/roasted qualities all its own. 5.6% alcohol/vol.

Bell's Porter 2010

Bell's Porter 2010

From Bell’s website:

A robust porter for all occasions. A blend of dark malts give this beer flavors of coffee and chocolate with subtle roasted notes. Gold medal winner in the Brown Porter category Brewers Association World Beer Cup 2008.

Appearance:

Rich Dark color, this poured with a tan head less than a half-inch and dissipated quite quickly.

Aroma:

Nice chocolate and coffee aromas.

Taste:

Coffee and Chocolate flavors hit you right at the beginning. Slight bitter ending – but no more than regular roast coffee would.

Mouthfeel:

Smooth, but a bit thin mouthfeel. Has a medium carbonation and a lasting dry finish.

Overall:

I think this is a good porter, a little sharp on the carbonation, and a little thinner than I want in a porter. Strong flavor is well balanced between coffee and chocolate flavors. I would buy it again, but may not be the first I would pick.

Share and Enjoy:
  • RSS
  • email
  • Add to favorites
  • Facebook
  • Twitter
  • Google Bookmarks
  • del.icio.us
  • StumbleUpon
  • Reddit
  • Technorati
  • FriendFeed
  • Digg

Tags: , , ,

Beer for the Wife

So the Mrs. requested I make something she would enjoy – a.k.a. – light and fruity. I decided to try making a Peach Blonde Ale. Brewday was this past Saturday.

This is based off an apricot blonde ale recipe I found. I am substituting peaches for the apricots, and I am leaving out the fruit extract addition called for at bottling. I would rather the fruit flavor be too subtle than too much. I can always increase it for the next time it is made. The peaches will be added on Tuesday.

Since this is such a light ale, I opted to use bottled water for this to avoid any off-flavors my high bicarbonate water could impart. The only other potential issue is that my temperatures during the mash dropped more than I anticipated – 4 degrees. I think the smaller grain amount left more head-space in the mash tun and as a result – heat loss. I will have to get some foam to fill that space up prior to the hefeweizen being brewed this upcoming Saturday.

Here are the details:
Batch size 5 gallons
Boil size 6.1 gallons
Boil time 60 minutes
Grain weight 8 pounds
Efficiency 75%
Original gravity 1.051
Final gravity 1.010 (est.)
Alcohol (by volume) 5.4%
Bitterness (IBU) 11
Color (SRM) 3.9°L
Yeast
Dry Yeast
Fermentis
S-04
English Ale
Grains/Extracts/Sugars
8 pounds
2 Row Base
37ppg, 1.5°L
7 pounds
85.7%
Crystal 10L
35ppg, 10°L
1 pounds
12.5%
Hops
1 ounce
Cascade hops
3.2%, Pellet
1 ounce
Additions
48.05 ounces
Peaches
Flavor
48 ounces
Irish moss
Fining
1 teaspoon
Mash
60 minutes, 7.6 gallons
Strike
Target 154°F
3 gallons
166°F
60 minutes (+0)
Sparge
Target 170°F
4.6 gallons
175°F
Boil
60 minutes, 6.1 gallons
Cascade hops
3.2%, Pellet
1 ounce
60 minutes (+0)
Irish moss
Fining
1 teaspoon
15 minutes (+45)
Wort chiller 15 minutes (+45)
Ferment
14 days @ 60-72°F
Peaches
Flavor
48 ounces
11 days (+3)
Share and Enjoy:
  • RSS
  • email
  • Add to favorites
  • Facebook
  • Twitter
  • Google Bookmarks
  • del.icio.us
  • StumbleUpon
  • Reddit
  • Technorati
  • FriendFeed
  • Digg

Tags: , , ,

Are You a Beer Advocate?

Are you an advocate for great beer? How so?

I frequent craft beer centered websites, visit brewing forums, and started attending a brewer’s club, etc., but is that the only way to advocate great beer? The others attending clubs and websites are already interested in beer, that is why they are there. Advocacy should also be about introducing new people to great beer. One way to do this is to bring great beer to social events with friends and family. I do this often, but what about beyond your friends and family?

Last year, in my hometown, the town put on a summer concert series and the town handled the beer sales at the events. You are not allowed to bring any beverages in, so your choice in beer was limited to what they serve. Last year they served Bud and Bud Light or MGD and Miller Light, that’s it. So when they announced they were doing the concerts again this year, I started thinking about how nice it would be to have another option to the mainstream beer. This is where being an advocate for great beer comes in.

I sent an email to the mayor and village staff with a request to add at least one other beer option. I gave some reasons that hopefully were compelling. I highlighted the increase in the craft beer movement, the well-known American owned breweries (our town motto is “Home of Proud Americans”) and a list of regional breweries that would be good to show support for (supporting local/regional businesses). A staff member replied and indicated my email was forwarded to the mayor. I am eagerly awaiting a reply, but even if they choose not to change the beer line-up, I feel good that I am an advocate for great beer. Stay tuned for further developments.

How about you? Tell me in the comments what you have been doing to advocate great beer.

Share and Enjoy:
  • RSS
  • email
  • Add to favorites
  • Facebook
  • Twitter
  • Google Bookmarks
  • del.icio.us
  • StumbleUpon
  • Reddit
  • Technorati
  • FriendFeed
  • Digg

Tags:

Review – Bottle Washer

Having just brewed 2 batches in one weekend, I knew that I would have a large number of bottles to clean for bottling weekend. Bottle washing is the task related to brewing that I dislike the most, so I decided to see if I could improve it some.

I already rinse the bottles immediately after use, so there isn’t a bunch of crud in the bottles. I normally let them soak for a bit in a big bin with hot water and oxyclean. Then they need to be rinsed – thoroughly. Unfortunately, the dishwasher isn’t able to sufficiently rinse through the narrow opening of the bottles, so I have to do it by hand. With over 100 bottles to do, I decided to go buy a bottle washer from the homebrew store.

Bottle Washer

Bottle Washer - faucet attachment

This just attaches to a faucet (need an end that a hose could attach to) then when you press the bottle down on it – it sprays inside the bottle – a bit forcefully. This did save me some time and I am happy with the purchase. Still took forever though. Time to start saving for the kegging setup.

Share and Enjoy:
  • RSS
  • email
  • Add to favorites
  • Facebook
  • Twitter
  • Google Bookmarks
  • del.icio.us
  • StumbleUpon
  • Reddit
  • Technorati
  • FriendFeed
  • Digg

Tags: , ,