tag:blogger.com,1999:blog-74066288311891729992024-03-05T01:21:26.373-08:00Ryan BrewsA homebrew beer blog with an emphasis on sour homebrew beer and funky homebrew brett beers, pickling, cider, and cheese makingRyanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.comBlogger213125tag:blogger.com,1999:blog-7406628831189172999.post-52812772797006438782016-10-23T05:00:00.000-07:002016-10-23T07:15:47.196-07:00Norwegian Table Beer - A Review<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Tasf6N0iq1zcWu2TCvNXt2PKCHdtpu9ZdRNf_EALOw8zyuPa-BLXPtk427zE24pRyNGufHHmjW8FFw2xJT5-UplJUsQD144G3GOduS-CJFoce-nt8QvTeebq9KG7b4wRoOiOzA2-9Yc/s1600/1009161234b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Tasf6N0iq1zcWu2TCvNXt2PKCHdtpu9ZdRNf_EALOw8zyuPa-BLXPtk427zE24pRyNGufHHmjW8FFw2xJT5-UplJUsQD144G3GOduS-CJFoce-nt8QvTeebq9KG7b4wRoOiOzA2-9Yc/s400/1009161234b.jpg" width="230" /></a></div>
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<u style="font-weight: bold;">Appearance</u> - A clear pale straw color with a moderately dense head that dissipates leaving very little lacing in the glass</div>
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<b><u><br /></u></b><u style="font-weight: bold;">Aroma</u> - This beer is all malt! The Castle Pale malt really shines here, with hints of bread and a pils-like sweetness. Subtle earthy hop aroma rounds of the aroma</div>
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<b><u><br /></u></b><b><u>Taste</u></b> - Just like the aroma this beer is all about the malt flavors. There is an amazing depth to the Castle pale malt and it really shines here. Bready, with a subtle sweetness balanced well by the hops. There is NO yeast presence in this beer, no orange, no fruitiness, nothing.......and I like it! </div>
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<b><u><br /></u></b><b><u>Mouthfeel </u></b>- Medium bodied with a high carbonation that is a bit too prickly</div>
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<u><b><br /></b></u><u><b>Drinkability</b></u> - This is a very nice beer. Its not quite my normal table beer due to the lack of yeasty flavors, but it is a very very good pale golden beer. This keg has kicked remarkably quickly</div>
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<b><u><br /></u></b><b><u>Notes/Thoughts</u></b> - As usual I love the Castle pale malt, though the most interesting thing to me about this beer is the absolute lack of any yeast character, which is a good thing. The range of possibilities for the Voss Kveik yeast seems to have grown quite a bit. In fact this may become my house yeast due to the ability to generate a super-clean malt-forward beer when fermented cold, or a orange bomb when fermented warm. </div>
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<b><u><a href="http://ryanbrews.blogspot.com/2016/07/norweigian-farmhouse-ale-maltl-smoke.html">Brewday - 7/24/16 - Recipe & Notes</a></u></b></h3>
Ryanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.com2tag:blogger.com,1999:blog-7406628831189172999.post-61418054489728489762016-10-14T12:52:00.000-07:002016-10-14T12:52:02.236-07:00Norwegian Farmhouse Maltøl - A Review<div style="color: #454c43; font-family: arial, helvetica, sans-serif; font-size: 12px; text-align: justify;">
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<u style="font-weight: bold;">Appearance</u> - A clear golden orange color with a very very dense thick white heat that lingers until the bottom of the glass,<br />
<b><u><br /></u></b><u style="font-weight: bold;">Aroma</u> - This beer is unlike anything else that I have smelled before. There is this huge hit of orange marmalade that immediately gives way to a sweetish smokiness that is rounded out by a subtle piney/juniper note<br />
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<b><u>Taste</u></b> - Wow! Is this a beer? This is so far different than anything Ive had before I dont know if I can accurately describe it. Immdediately as this crosses your lips you are hit by an intense smokiness. Then a biscuity oaty flavor mid-palante that finally gives way to an intense sweet orange fruitiness. The juniper isnt particularily noticeable in teh flavor, but there is an interesting and different bitterness/dryness in the finish that I attribute to it.<br />
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<b><u>Mouthfeel </u></b>- Medium bodied with a moderately high carbonation that is a bit prickly<br />
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<u><b>Drinkability</b></u> - I go back and forth with this beer. Some days I am in love with it, the uniqueness and the powerful flavor prifile, while other days I dont want anything to do with it. <br />
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<b><u>Notes/Thoughts</u></b> - I dont know if I will brew this beer again, though if I do I will definitely use more juniper. From what I have read on Larsblog, I feel this style really needs to have more juniper presence front and center. This might make this a big mess with too many competing flavors, or it could completely meld everything together, but as the current recipe stands it is hardly noticeable.<br />
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One thing I really like about this beer is the amazing yeast profile. The intense orange flavor/aroma is quite different than any ester profile I have smell/tasted before. Because of this I already brewed a DIPA using the yeast and fermented it very hot (100F). Im really hoping to get even more of that orangey goodness. <br />
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A review of the cool fermented Kveik table beer will come out soon. A teaser, the yeast flavor profile is completely unrecognizable from this beer.<br />
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<b><u><a href="http://ryanbrews.blogspot.com/2016/07/norweigian-farmhouse-ale-maltl-smoke.html">Brewday - 7/24/16 - Recipe & Notes</a></u></b></h3>
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Ryanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.com2tag:blogger.com,1999:blog-7406628831189172999.post-43675875458264177512016-10-12T09:41:00.000-07:002016-10-12T09:41:13.742-07:00Smoked Scottish Ale - A Review<div style="color: #454c43; font-family: arial, helvetica, sans-serif; font-size: 12px; text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu1YJzvR6XEWrOD79sKZfRXrUZDKiiUNpG7sXsGMz_438jYcPgv4Ce-a74iZ3q6KIf4Ayjs_3Utxe6rqjW6Z1l5tsJrpQfCnb7CaDrhxRMuV3p4SOmIwBHpiuaTYXwVyBUEIn9wHh8PaQ/s1600/smok.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu1YJzvR6XEWrOD79sKZfRXrUZDKiiUNpG7sXsGMz_438jYcPgv4Ce-a74iZ3q6KIf4Ayjs_3Utxe6rqjW6Z1l5tsJrpQfCnb7CaDrhxRMuV3p4SOmIwBHpiuaTYXwVyBUEIn9wHh8PaQ/s320/smok.jpg" width="182" /></a></div>
<b><u>Appearance</u></b><span style="background-color: white;"> - A deep chestnut brown with an ever so slight hint of haze. Tan head that dissipates too quickly for my liking, though it does leave a nice bit of lacing in the glass</span></div>
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<span style="background-color: white;"><b style="color: #454c43; font-family: arial, helvetica, sans-serif; font-size: 12px;"><u>Aroma</u></b><span style="color: #454c43; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12px;"> - It subtly hints at the smoke with a light malty sweetness, almost no hop aroma whatsoever </span></span></span><br />
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<span style="background-color: white;"><b style="color: #454c43; font-family: arial, helvetica, sans-serif; font-size: 12px;"><u>Taste</u></b><span style="color: #454c43; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12px;"> - The first thing I notice is the subtle pale chocolate roasty/nuttiness, followed by a sweet round low key smoke note. The beer finishes dry and doesn't linger long</span></span></span></div>
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<span style="background-color: white;"><b><u>Mouthfeel </u></b>- medium high carbonation, which is probably a touch too high for the beer. Somewhat light to medium light body</span><br />
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<span style="background-color: white;"><b style="color: #454c43; font-family: arial, helvetica, sans-serif; font-size: 12px;"><u>Drinkability</u></b><span style="color: #454c43; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12px;"> - This was and has been a good easy drinking beer, but where I originally thought it would shine during the summer months I now think this is more of an early fall beer as it quite fits the cool rainy days of early fall.</span></span></span></div>
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<span style="background-color: white;"><u><b>Notes/Thoughts</b></u> - Less carbonation next time, I also think that a lighter crystal malt would mesh a bit better with the beer, something like 40L or honeymalt</span></div>
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<span style="background-color: white;"><a href="http://ryanbrews.blogspot.com/2016/01/rauchbier-errsmoked-scottish-ale.html">Brewday -1/3/16 - Recipe & Notes</a></span></h3>
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Ryanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.com0tag:blogger.com,1999:blog-7406628831189172999.post-41855977961928497032016-10-08T09:29:00.000-07:002016-12-31T19:49:07.169-08:006yr Old Comfortably Numb Imperial Stout (21.5% ABV) - A Review<div style="color: #454c43; font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXVcAvw5gcZAZZyte9hOWRvSso52_NM6bp4p9LZjiniCnyLukaPUdTF3GTzhyphenhypheneqzdSRbEXYJYoVi1XUFz0yi0T86fzM1DxVmq4w4x83LcIeUHlJ6r51MWjaFk9hTRqtg22CcDwZEAunKg/s1600/0926161902a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXVcAvw5gcZAZZyte9hOWRvSso52_NM6bp4p9LZjiniCnyLukaPUdTF3GTzhyphenhypheneqzdSRbEXYJYoVi1XUFz0yi0T86fzM1DxVmq4w4x83LcIeUHlJ6r51MWjaFk9hTRqtg22CcDwZEAunKg/s400/0926161902a.jpg" width="317" /></a></div>
<u style="font-weight: bold;">Appearance</u> - Jet black with some serious viscosity, this thing really has some legs on it! A dense dark tan head that lingers leaving a significant amount of lacing on the glass<br />
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<u style="font-weight: bold;">Aroma</u> - Bittersweet chocolate, powerful malt notes hinting at a sweeter beer, absolutely no hop aroma, though with this much age I wouldn't expect much<br />
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<b><u>Taste </u></b>- An assault on the taste buds, it is simultaneously caramelly, malty, roasty, and rounded out by a huge amount of bittersweet chocolate flavor. The alcohol is very well hidden behind all of the malt, though you can taste the sweetness of the alcohol along with the dryness as you swallow.<br />
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<b><u>Mouthfeel</u></b> - Wow is this one thick! I dont think I have ever had a beer with as much body to it, it is thick and chewy. If it was any thicker I think it could be mistaken for pudding<br />
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<b><u>Drinkability </u></b>- I really like this beer, though with as strong as it is you need to go quite slow or it will get a hold of you quickly<br />
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<b><u>Notes/Thoughts</u></b> - Hard to know what to say here. I like this beer, though it is a once in a while thing (too powerful to drink many of), I do wish I had added a pinch of vanilla to this beer though as it really rounds off the edges and meshes well with the maltiness and chocolate flavors. Luckily this is easily fixed by adding it to the glass<br />
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<h3>
<a href="http://ryanbrews.blogspot.com/2010/01/20-abv-imperial-stout.html">Brewday - 1/16/2010 - Recipe & Notes</a></h3>
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Ryanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.com0tag:blogger.com,1999:blog-7406628831189172999.post-28386232586725405352016-07-24T17:11:00.000-07:002016-07-24T17:12:02.219-07:00Norweigian Farmhouse Ale (Maltøl) - Smoke, Juniper, and Kveik Ive been sitting on this idea for about 6 months now, but only recently was I able to source the yeast and the Juniper to brew these beers. I'm not sure how I came across his blog but in the middle of winter I found a really cool site about <a href="http://www.garshol.priv.no/blog/343.html">Norwegian</a> <a href="http://www.garshol.priv.no/blog/303.html">Farmhouse beers</a> and <a href="http://www.garshol.priv.no/blog/345.html">other Eastern European brewing.</a> It was there that I first learned about the extremely interesting brewing traditions of Norway. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQyPHg5kphfhNpEO0cMz4JSBBTFswuiwyFFmQEA7DbLGle_pwmCyQrp7WLkwdordE4Zv-YEvdhvNKIfjhEEo9WDVkQUfLHUzzt0LaOu50L24unA0kxLz_VByrRoPvp9Xd_21NK2NzMsc/s1600/juniper.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQyPHg5kphfhNpEO0cMz4JSBBTFswuiwyFFmQEA7DbLGle_pwmCyQrp7WLkwdordE4Zv-YEvdhvNKIfjhEEo9WDVkQUfLHUzzt0LaOu50L24unA0kxLz_VByrRoPvp9Xd_21NK2NzMsc/s200/juniper.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Juniper soaking in cold water</td></tr>
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I immediately knew that I would have to try this style (if it can be called that) for myself. The hardest part has been sourcing the yeast of which there are <a href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0ahUKEwiCwd_eyf7NAhUDxGMKHa_xBYsQFggeMAA&url=http%3A%2F%2Fwww.theyeastbay.com%2Fbrewers-yeast-products%2Fsigmunds-voss-kveik&usg=AFQjCNFVnbwWndscl5HmuzaZFIf-LSk3zw&sig2=Ah-SbiP-Ep5mP3Qi2Yv8QA">only two suppliers</a> and <a href="http://www.omegayeast.com/portfolio/voss-kveik/">both tend</a> to be sold out. If I was going to brew up a more traditional version I also had to find a good source of Juniper (juniperus communis), which at first I struggled with, even though <a href="https://en.wikipedia.org/wiki/Juniperus_communis#/media/File:Juniperus_communis_North_American_range_map_1.png">I live in one of the few areas of the States that are in its range.</a> Eventually I enlisted the help of a Forester that I know who brought me to a small stand within a mile of my house! (If you pick this yourself bring gloves it is some prickly stuff)<br />
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To be honest the general outline of what a traditional beer is like kinda scares me, its smokey, full of a massive dose of juniper, and the yeast is pitched really warm (39-43C aka 102-109F). While the original thing that piqued my interest was the was the flavor profile of the yeast, especially the supposed orange flavor it gives off. So I decided that I would do two separate beers with the yeast, one more traditionally inspired with smoke malt, juniper water, and a warm pitch, while the other beer would be much more like the Belgian Table beers I brew (unmalted grains and a 65-70F fermentation range). This should give me two very contrasting beers, one that I know will be very drinkable (Table beer style) and one that will be very unique, unlike anything else I have made before, while allowing me to test the range of this yeast.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh21nxq02rlbFK02EGHN_CWoFDO4vSZvQtt1VHM1DNCOiB9NGIAaUpNc7_mzBLJ17Xsrb-qBuVRksyxMMZ6pcLeyd-8Wc8AaVZS73K1L5TQDr-B81DB1BWfsaQougJuWsUXqGsNWmXzg0o/s1600/0717161322.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh21nxq02rlbFK02EGHN_CWoFDO4vSZvQtt1VHM1DNCOiB9NGIAaUpNc7_mzBLJ17Xsrb-qBuVRksyxMMZ6pcLeyd-8Wc8AaVZS73K1L5TQDr-B81DB1BWfsaQougJuWsUXqGsNWmXzg0o/s400/0717161322.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Juniper in the Mashtun</td></tr>
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The traditional inspired beer requires the use of Juniper tips in both the brewing water and the mashtun. I was initially unsure how I was going to soak all the water in juniper (I really wanted to avoid coating everything in juniper oil) so I decided on ramping the temps up of all my mash water and soaking juniper in the water till it dropped to the required temp for mashin/mashout. I also decided against soaking my sparge water in juniper, mostly to avoid the oils in my HLT and heating element and because I'm a bit leary of too much Juniper in this beer having never brewed with it before. Before using the juniper I soaked it in cool water for about 30 minutes to clean any junk off of it. Then in the heated water it went for a soaking until the temp dropped just right. I also layers 2 branches in the bottom of my tun, which kinda became a nightmare when I went to mix everything (dealing with dough balls) so Id suggest avoiding this approach. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjePdy_c5g_Bip7wJ-SpOl1sYGhiblKs5Mja9hbZ_d1t4IcfBuBuWJ1QD8OXbICi_jSqgeM0YZxR-V8tXjfzkmuuHXlB3W-t8KZbALaaUaiFJzZJ4nDcKrQXEH2OdlLG0xWoEZ35ezXcPo/s1600/0717160738a.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjePdy_c5g_Bip7wJ-SpOl1sYGhiblKs5Mja9hbZ_d1t4IcfBuBuWJ1QD8OXbICi_jSqgeM0YZxR-V8tXjfzkmuuHXlB3W-t8KZbALaaUaiFJzZJ4nDcKrQXEH2OdlLG0xWoEZ35ezXcPo/s200/0717160738a.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Einkorn and Oats</td></tr>
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The malt bill for each beer ended up quite different. The table beer inspired version had a base of pilsner, some unmalted einkorn, and a small dose of oats. While the table beer version was very simple, the traditionally inspired ale combined Bamberg smoked malt, victory malt, oats, and NW pale malt in an effort to produce something toasty and slightly smokey to balance the juniper. The one common thread between them was the oats, which I used in both beers because they were said to be common though not necessary in a traditional ale, and in the past I've really liked what a touch of oats adds to a very light beer. <br />
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One thing I found very interesting about the yeast was how exceptionally fast it floc's. I have never seen anything quite like it, even WY1964 pales in comparison to the thick chunky peanut-butter like consistency of this yeast once it settles out of suspension. <br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyyTniopV65xzTbd8m3p2ezjaWRGaEJNrC8S33_nSy1yNFOFSm6Kb5QJIPEUA_emJ1eJuQFP2Epz_S-N8llzA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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<table border="1" cellpadding="5" cellspacing="5" style="width: 100%px;"><tbody>
<tr><td align="middle" colspan="7"><strong>Malt Bill</strong></td></tr>
<tr><td align="middle" colspan="3"><strong>Table Beer Style</strong></td><td align="middle"><br /></td><td align="middle" colspan="3"><b><span style="font-family: inherit;">Traditional Style: </span></b><span style="line-height: 26.16px; text-align: start;"><b><span style="font-family: inherit;">Maltøl</span></b></span></td></tr>
<tr><th>Amt (lbs)</th><th colspan="2">Type</th><th></th><th>Amt (lbs)</th><th colspan="2">Type</th></tr>
<tr><td align="middle" width="16%">7.0</td><td align="middle" colspan="2">Pilsner (Castle)</td><td align="middle" width="4%"></td><td align="middle" width="16%">4.0</td><td align="middle" colspan="2">NW Pale (GW)</td></tr>
<tr><td align="middle" width="16%">1.0</td><td align="middle" colspan="2">Einkorn</td><td align="middle" width="4%"></td><td align="middle" width="16%">4.0</td><td align="middle" colspan="2">Rauchmalt</td></tr>
<tr><td align="middle" width="16%">0.5</td><td align="middle" colspan="2">Flaked Oats</td><td align="middle" width="4%"></td><td align="middle" width="16%">1.0</td><td align="middle" colspan="2">Victory</td></tr>
<tr><td align="middle" width="16%">-</td><td align="middle" colspan="2">-</td><td align="middle" width="4%"></td><td align="middle" width="16%">0.5</td><td align="middle" colspan="2">Flake Oats</td></tr>
<tr><td align="middle" colspan="7"><strong>Hops</strong></td></tr>
<tr><th align="middle" width="16%">Amt<span style="font-weight: normal;"> (oz)</span></th><th align="middle" width="16%">Type</th><th align="middle" width="16%">Time <span style="font-weight: normal;">(min)</span></th><th align="middle" width="4%"></th><th align="middle" width="16%">Amt <span style="font-weight: normal;">(oz)</span></th><th align="middle" width="16%">Type</th><th align="middle" width="16%">Time <span style="font-weight: normal;">(min)</span></th></tr>
<tr><td align="middle" width="16%">0.50</td><td align="middle" width="16%">First Gold (8.9%)</td><td align="middle" width="16%">60</td><td align="middle" width="4%"></td><td align="middle" width="16%">0.75</td><td align="middle" width="16%">First Gold (8.9%)</td><td align="middle" width="16%">75</td></tr>
<tr><td align="middle" width="16%">1.0</td><td align="middle" width="16%">First Gold (8.9%)</td><td align="middle" width="16%">10</td><td align="middle" width="4%"></td><td align="middle" width="16%">-</td><td align="middle" width="16%">-</td><td align="middle" width="16%">-</td></tr>
<tr><td align="middle" colspan="7"><strong>Mash Schedule</strong></td></tr>
<tr><th align="middle" width="16%">Temp</th><th align="middle" width="16%">Ratio</th><th align="middle" width="16%">Time <span style="font-weight: normal;">(min)</span></th><th align="middle" width="4%"></th><th align="middle" width="16%">Temp</th><th align="middle" width="16%">Ratio</th><th align="middle" width="16%">Time <span style="font-weight: normal;">(min)</span></th></tr>
<tr><td align="middle" width="16%">152F</td><td align="middle" width="16%">1.0qt/lb</td><td align="middle" width="16%">45</td><td align="middle" width="4%"></td><td align="middle" width="16%">153F</td><td align="middle" width="16%">1.0qt/lb</td><td align="middle" width="16%">60</td></tr>
<tr><td align="middle" width="16%">170F</td><td align="middle" width="16%">2.0qt/lb</td><td align="middle" width="16%">15</td><td align="middle" width="4%"></td><td align="middle" width="16%">170F</td><td align="middle" width="16%">2.0qt/lb</td><td align="middle" width="16%">15</td></tr>
<tr></tr>
<tr><td align="middle" colspan="7"><strong>Fermentation Specs</strong></td></tr>
<tr><td align="middle" width="16%"><b>Yeast</b></td><td align="middle" width="16%"><b>Pitch Temp</b></td><td align="middle" width="16%"><b>Ferm Temp</b></td><td align="middle" width="4%"></td><td align="middle" width="16%"><b>Yeast</b></td><td align="middle" width="16%"><b>Pitch Temp</b></td><td align="middle" width="16%"><b>Ferm Temp</b></td></tr>
<tr><td align="middle" width="16%"><a href="http://www.theyeastbay.com/brewers-yeast-products/sigmunds-voss-kveik">Voss Kveik</a></td><td align="middle" width="16%">85F</td><td align="middle" width="16%">65-95F</td><td align="middle" width="4%"></td><td align="middle" width="16%"><a href="http://www.theyeastbay.com/brewers-yeast-products/sigmunds-voss-kveik">Voss Kveik</a></td><td align="middle" width="16%">65F</td><td align="middle" width="16%">70±2F</td></tr>
<tr><td align="middle" colspan="7"><strong>Stats</strong></td></tr>
<tr><td align="middle" width="16%">5.5 gal</td><td align="middle" width="16%"><b>OG</b></td><td align="middle" width="16%">1045</td><td align="middle" width="4%"></td><td align="middle" width="16%">6.0 gal</td><td align="middle" width="16%"><b>OG</b></td><td align="middle" width="16%">1048</td></tr>
<tr><td align="middle" width="16%">80%</td><td align="middle" width="16%"><b>IBU</b></td><td align="middle" width="16%">26</td><td align="middle" width="4%"></td><td align="middle" width="16%">84%</td><td align="middle" width="16%"><b>IBU</b></td><td align="middle" width="16%">21</td></tr>
<tr><td align="middle" width="16%">7.0 gal boil</td><td align="middle" width="16%"><b>FG</b></td><td align="middle" width="16%">-</td><td align="middle" width="4%"></td><td align="middle" width="16%">7.5 gal boil</td><td align="middle" width="16%"><b>FG</b></td><td align="middle" width="16%">-</td></tr>
<tr><td align="middle" colspan="7"><div style="text-align: left;">
<strong>Misc: </strong>0.6g CaSO4 and 1.5g NaCl were added to the mash of each beer along with 2-3mL of 88% lactic acid; Yeast starter was grown over the course of 3-4wks on a stir plate, total volume of 12L was used; Traditional beer used Juniper soaked water (raise temp of strike/mash/etc water by ~20F and allow to sit and soak until correct water temp was achieved)</div>
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<br />Ryanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.com5tag:blogger.com,1999:blog-7406628831189172999.post-27461979323585560162016-07-05T08:16:00.002-07:002016-07-05T08:18:57.340-07:00Cochise Stronghold Review - 4½ yrs in<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNDUzfBbZOT6kZFDwf_lBDNbOiQVQ3JOKrA4WNVBSg5ACcf0LbHk8FvVOciu62UdjXWDAZ9BlQOwolANfv2uSgvV3OyukitcIUqcsFtKw8mY5hQnBbn0aqumSrGqIcokq0mBPo5ZNLv0E/s1600/0616161945a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNDUzfBbZOT6kZFDwf_lBDNbOiQVQ3JOKrA4WNVBSg5ACcf0LbHk8FvVOciu62UdjXWDAZ9BlQOwolANfv2uSgvV3OyukitcIUqcsFtKw8mY5hQnBbn0aqumSrGqIcokq0mBPo5ZNLv0E/s320/0616161945a.jpg" width="217" /></a></div>
I was recently out digging in my garage and came across a box from our move from Phoenix that was still taped up and marked "Brew". Opening the box I was in for a surprise! It had one last 6 pack of bombers of <a href="http://ryanbrews.blogspot.com/2012/01/cochise-stronghold-cider-malt.html">Cochise Stronghold</a>, 2x 750mL of <a href="http://ryanbrews.blogspot.com/2011/01/porthos-kolsch-with-barbera-grapes-oak.html">Porthos</a>, a couple <a href="http://ryanbrews.blogspot.com/2010/09/gosebier-fermented-with-sauerkraut.html">Sauerkraut Gosebier</a>, <a href="http://ryanbrews.blogspot.com/2012/04/pink-muscat-sour-blonde.html">Serendiptiy Sour (Muscat Grapes)</a> and a Vanilla Orange Gose!!!!!</div>
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<b><u>Appearance</u></b> - Still no foam, though lots of bubbles, brownish red with exceptional clarity</div>
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<b><u>Aroma</u></b> - Very strong molasses flavor reminiscent of the Muscovado sugar, fruit and caramel with an ever so slight note of oxidation (sherry/nougat-like) that rounds out the aroma</div>
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<b><u>Taste</u></b> - Powerful caramel flavors, no alcohol that is noticable what so ever, funky old apple flavor in the finish that really reminds me of calvados</div>
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<b><u>Mouthfeel </u></b>- Moderate carbonation even after all these years, a touch lower would help accentuate the current flavor profile</div>
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<b><u>Drinkability</u></b> - Really good, the age on this beer has turned it outstanding</div>
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<u><b>Notes/Thoughts</b></u> - The change in this beer has been profound, and it has really stood up to the age well. I really wish I had a few more bottles of this laying around, though with the aging I also wish that the carbonation was a tad lower, but how could I have guessed that over 4 years ago? </div>
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I may have to re-brew something like this again this fall. Hopefully I will be able to find a couple bushels of Pippins, Jonathans, and Gravensteins to add my loaded crab apple tree to. The next time I will carbonate to two different levels, one for quick consumption and another to age and may even toss a part in an oak barrel for a month or so to add some tannin (for body) and vanillin<br />
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<a href="http://ryanbrews.blogspot.com/2012/01/cochise-stronghold-cider-malt.html">Brewday - 1/9/2012 - Notes & Recipe</a></div>
Ryanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.com0tag:blogger.com,1999:blog-7406628831189172999.post-3046542429422589422016-06-11T17:22:00.000-07:002016-06-22T07:54:20.588-07:00Corny Pilsner - Review & Recipe<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_LbJsGcu_QhBEl2X6hporcJ69RR8-2ZOIz7x8ZAOasCQV1J9od-ELEjVGchpzrxbwc6b824EBbuVD7O9QOglRPga3xnvZ46Sl9u7Qtjm9MI1MhXa874iTPoFMJnwSDDE5G8JVGjd5Jl8/s1600/pils.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_LbJsGcu_QhBEl2X6hporcJ69RR8-2ZOIz7x8ZAOasCQV1J9od-ELEjVGchpzrxbwc6b824EBbuVD7O9QOglRPga3xnvZ46Sl9u7Qtjm9MI1MhXa874iTPoFMJnwSDDE5G8JVGjd5Jl8/s320/pils.jpg" width="216" /></a></div>
<b><u>Aroma</u></b> - Hay and grass dominate, with a very prominent Weihenstephan lager yeast flavor. Finish is all about the corn and pils malts, slightly sweetish and corny<br />
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<b><u>Appearance</u></b> - Pale golden yellow with exceptional clarity, 1-2 finger fluffy white head that lingers leaving lacing all down the sides of the pint. Just wish the foam was a bit more dense.......<br />
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<b><u>Taste</u></b> - Malty and yet still somewhat dry, which is very different than the aroma would suggest. Perfect balance of bitterness and malt, with a strong bready pils flavor in the finish that is rounded out by a Noble hop presence<br />
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<b><u>Drinkability </u></b>- Easy drinking pilsner, which admittedly is not my favorite style. I brewed this one up for my father who never ended up visiting.......My favorite use for this beer and really any pilsner is to make a Radler!<br />
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<b><u>Notes/Thoughts </u></b>- This one took about 6 months of lagering to come into its own, while before that, it was good but it just hadn't quite melded yet. That said, no one else but me every noticed this issue. I should probably have done a short protein rest to help with the density of the foam, it was too fluffy for my liking........<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsdm1t3oPjdSyFp1lDwBzh9mk5Kw16XgdOi96m1zBttKbL_ytINFSSeMsSyX6vDFxWbfqD9kJzUKbZhR0VTGGEFIuHfz5ejj8ewcS7eXLFe60Zx4Ttz614L2dM4GB0X0pikZ-Hff7puww/s1600/clarity.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsdm1t3oPjdSyFp1lDwBzh9mk5Kw16XgdOi96m1zBttKbL_ytINFSSeMsSyX6vDFxWbfqD9kJzUKbZhR0VTGGEFIuHfz5ejj8ewcS7eXLFe60Zx4Ttz614L2dM4GB0X0pikZ-Hff7puww/s320/clarity.jpg" width="213" /></a><br />
<b><u>Corny Pils</u></b><br />
<table border="1" cellpadding="5" cellspacing="5"><tbody></tbody><tbody>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Malt Bill</strong></td></tr>
<tr><th>Amt (lbs)</th><th colspan="2">Type</th></tr>
<tr><td align="middle" width="16%">8.5</td><td align="middle" colspan="2">Pilsner (Castle)</td></tr>
<tr><td align="middle" width="16%">2.0</td><td align="middle" colspan="2">Flaked Maize</td></tr>
<tr><td align="middle" colspan="3"><strong>Hops</strong></td></tr>
<tr><th align="middle" width="16%">Amt (oz)</th><th align="middle" width="16%">Type</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">2.0</td><td align="middle" width="16%">Crystal (4.2%)</td><td align="middle" width="16%">60</td></tr>
<tr><td align="middle" width="16%">2.0</td><td align="middle" width="16%">Crystal (4.2%)</td><td align="middle" width="16%">0</td></tr>
<tr><td align="middle" colspan="3"><strong>Mash Schedule</strong></td></tr>
<tr><th align="middle" width="16%">Temp</th><th align="middle" width="16%">Ratio</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">155F</td><td align="middle" width="16%">1.0qt/lb</td><td align="middle" width="16%">60</td></tr>
<tr><td align="middle" width="16%">170F</td><td align="middle" width="16%">1.5qt/lb</td><td align="middle" width="16%">15min - vorlauf</td></tr>
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<tr><td align="middle"><strong>Yeast</strong></td><td align="middle" colspan="2">W34/70 - repitch </td></tr>
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<tr><td align="middle" colspan="3"><strong>Stats</strong></td></tr>
<tr><td align="middle" width="16%">5.5gal</td><td align="middle" width="16%"><strong>OG</strong></td><td align="middle" width="16%">1054</td></tr>
<tr><td align="middle" width="16%">76% eff</td><td align="middle" width="16%"><strong>IBU</strong></td><td align="middle" width="16%">27</td></tr>
<tr><td align="middle" width="16%">7.5gal Boil</td><td align="middle" width="16%"><strong>FG</strong></td><td align="middle" width="16%">1010</td></tr>
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<br />Ryanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.com1tag:blogger.com,1999:blog-7406628831189172999.post-48237515620027179142016-05-31T11:25:00.000-07:002016-05-31T19:26:47.576-07:00Maiweinbeer - Lochristi Brett, Woodruff, and Riesling GrapesThis beer actually started out because I decided to buy a pack of <a href="http://www.theyeastbay.com/brewers-yeast-products/sigmunds-voss-kveik">Sigmund's Voss Kveik</a> from the Yeast Bay and thought better of only buying one pack of yeast. Shipping wasn't any more expensive buying two packs so why not get something extra?<br />
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I had seen the description for the <a href="http://www.theyeastbay.com/wild-yeast-and-bacteria-products/lochristi-brettanomyces-blend">Lochristi brett</a> before and it had piqued my interest, though I must<br />
admit I wasn't sure what I would brew with it at the time. Funk, strawberry, and acid, how could I highlight those flavors? I put in quite a bit of thought for a week or two trying to decide what I would do, lucky for me it just happened to be spring. Spring you say, what does spring have to do with it? Well it just so happens that I had been to a May Day festival and had come across something I had never had before, Maiwein <a href="http://www.chefkoch.de/rezepte/668471168850775/Maibowle.html">aka Maibowle.</a><br />
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<a href="https://en.wikipedia.org/wiki/May_wine">Maiwein</a> is a German drink that combines Riesling wine, sweet woodruff, sparkling wine, and strawberries. Let me just say that it is some delicious stuff, and I'm not much of a wine drinker save for a nice port now or then. As soon as it crossed my lips I knew that I would be making a "beer" version of this drink using Lochristi brett for the strawberry notes it supposedly produces (not much faith yet) but only time will tell.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq9-G_iNX8XAQZLzH-erZkme1-EDy4ZOn8ukH7syJtR-pru55L6PI4ZPXHL4gC2ZGiqDN7XBIDK6dkaGi1-rpC071sME7_820Z4LZTliEFPd9EjJwiFCTY6qbyWLbsD1KpJEOv1btC1_s/s1600/0515161029.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq9-G_iNX8XAQZLzH-erZkme1-EDy4ZOn8ukH7syJtR-pru55L6PI4ZPXHL4gC2ZGiqDN7XBIDK6dkaGi1-rpC071sME7_820Z4LZTliEFPd9EjJwiFCTY6qbyWLbsD1KpJEOv1btC1_s/s320/0515161029.jpg" width="320" /></a></div>
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I decided that I would brew up a double batch of this beer and split it between the Lochristi brett and an actual wine yeast. I had planned on Wyeast Sweet Wine, which is a Riesling yeast but I couldn't get my hands on it so I ran with Cote des Blanc instead. If my previous <a href="http://ryanbrews.blogspot.com/2012/02/mazarin-sour-cherries-sherry-flor-and.html">experiences with wine yeast </a>mean anything, I should have a very malt forward beer (wine yeasts don't ferment maltotriose) leaving it a bit sweeter, which should blend well with the woodruff.<br />
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For the malt bill I kept it pretty simple, in fact I was only going to use Pils until I was milling the grain and noticed that I had a pound of honey malt laying and around and though, eh why not? I kept the hopping low, Maiwein is somewhat sweet after all, and I plan on adding the Riesling concentrate after the primary fermentation dies down somewhat (to control the fermentation temperature a bit). <br />
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I am actually growing my own Woodruff in the garden, but unfortunately wont have enough for this batch this year so I'll be buying a <a href="https://www.mountainroseherbs.com/products/sweet-woodruff/profile">pound from Rose Mountain Herbs</a> to add to the keg. Regrettably I wont be able to enjoy this beer this spring, but I'm hoping that when the cool fall air starts to sneak in that I'll have a bit of Springtime to enjoy.
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<b><u>Mai<s>wein</s>beer</u></b><br />
<table border="1" cellpadding="5" cellspacing="5"><tbody></tbody><tbody>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Malt Bill</strong></td></tr>
<tr><th>Amt (lbs)</th><th colspan="2">Type</th></tr>
<tr><td align="middle" width="16%">19</td><td align="middle" colspan="2">Pilsner (Castle)</td></tr>
<tr><td align="middle" width="16%">1.0</td><td align="middle" colspan="2">Honey Malt</td></tr>
<tr><td align="middle" width="16%">96 oz</td><td align="middle" colspan="2"> Riesling Juice (68 Brix - after primary)</td></tr>
<tr><td align="middle" colspan="3"><strong>Hops</strong></td></tr>
<tr><th align="middle" width="16%">Amt (oz)</th><th align="middle" width="16%">Type</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">2.0</td><td align="middle" width="16%">EKG (7.2%)</td><td align="middle" width="16%">60</td></tr>
<tr><td align="middle" colspan="3"><strong>Mash Schedule</strong></td></tr>
<tr><th align="middle" width="16%">Temp</th><th align="middle" width="16%">Ratio</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">152F</td><td align="middle" width="16%">0.9 qt/lb</td><td align="middle" width="16%">60</td></tr>
<tr><td align="middle" width="16%">170F</td><td align="middle" width="16%">1.5qt/lb</td><td align="middle" width="16%">15min - vorlauf</td></tr>
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<tr><td align="middle"><strong>Yeast</strong></td><td align="middle" colspan="2">2 way split: Cote des Blanc & Lochristi Brett</td></tr>
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<tr><td align="middle" colspan="3"><strong>Stats</strong></td></tr>
<tr><td align="middle" width="16%">10.5 gal</td><td align="middle" width="16%"><strong>OG</strong></td><td align="middle" width="16%">1056 (pre-grape juice)</td></tr>
<tr><td align="middle" width="16%">82% eff</td><td align="middle" width="16%"><strong>IBU</strong></td><td align="middle" width="16%">20</td></tr>
<tr><td align="middle" width="16%">12.5 gal Boil</td><td align="middle" width="16%"><strong>FG</strong></td><td align="middle" width="16%"></td></tr>
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<br />Ryanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.com0tag:blogger.com,1999:blog-7406628831189172999.post-15067631501323736172016-05-08T12:39:00.000-07:002016-05-08T15:39:54.201-07:00Eisbock with Saflager S-189<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0-7EnKd5JhLwkAfd0I8JZZ6Dl3CzQsoib5IY_qsboHn7Jc9y8nY7kVdrw1iEo_WMXA1krieCjnqiIyKajOQdzHMOKboIeXvmQd2GyECbnXgobDfdSpNB_tPTpudoCIo-xLuMkR5FTs0/s1600/0214161749+%25281%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0-7EnKd5JhLwkAfd0I8JZZ6Dl3CzQsoib5IY_qsboHn7Jc9y8nY7kVdrw1iEo_WMXA1krieCjnqiIyKajOQdzHMOKboIeXvmQd2GyECbnXgobDfdSpNB_tPTpudoCIo-xLuMkR5FTs0/s200/0214161749+%25281%2529.jpg" width="200" /></a><br />
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This beer was somewhat planned, though I originally intended to brew it in a few weeks with the yeast cake from my recent Marzen. However, as I was brewing the Marzen, I realized that time really is of the essence.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHPo65oTd3guH_YoH1zfI-2fKm9n5Gdr3lPJwU_EzCpB3HnYD4ldEKhU7njwjwPMci47dbaaN1Z5KkgYPWSNh8v2CHkaNPRxlbYgPHEjO6M9g7fbx0euNDctHzSHTzsgOUrKWtmdMB1z4/s1600/0214161324.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHPo65oTd3guH_YoH1zfI-2fKm9n5Gdr3lPJwU_EzCpB3HnYD4ldEKhU7njwjwPMci47dbaaN1Z5KkgYPWSNh8v2CHkaNPRxlbYgPHEjO6M9g7fbx0euNDctHzSHTzsgOUrKWtmdMB1z4/s320/0214161324.jpg" width="176" /></a>I only had a couple weekends available for brewing before my son arrived! With that in mind I had been brewing constantly and the logistical issues that two sets of lagers would throw into my fermentation chamber schedule was not worth it. So instead of waiting until the yeast cake was ready, I decided to pony up for an extra few packs of lager yeast.<br />
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Originally I went to the LHBS with the intent of getting a couple packs of W34/70, but looking at the production date on the remaining packs I decided to instead go with a couple brand new packs of S-189. This will let me test out this new dry lager strain and compare yeast profiles vs 34/70, though it does throw a kink into my fermentation temperature. S-189 is 15-20C while 34/70 is 10 - 15C, so I'm running at the low and high end for each respective yeast.<br />
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For this beer I wanted something superbly malty, though not sweet. To achieve this I used a very light hand with crystal malt, and only used 1/2lb to get some dark fruit and caramel flavors in the beer. Additionally I decided to use another healthy portion of Kiln Amber malt to provide a toasty, lightly roasted flavor to the beer which should cut through some of the malt flavor and provide some balance. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvue0H2iPq7eMy-ncsk98wqYVF2Cq81mdnDdh-lyE611Hhewqpp9QwVoKaDgWeRRI7c2gh-9WE5FY05bo7YtW9jCU8OHjNvRTCxE9ptbjxN4jz1IQc02YkLjZ324bTWPUvNgODjI0f86U/s1600/0214161120.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="103" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvue0H2iPq7eMy-ncsk98wqYVF2Cq81mdnDdh-lyE611Hhewqpp9QwVoKaDgWeRRI7c2gh-9WE5FY05bo7YtW9jCU8OHjNvRTCxE9ptbjxN4jz1IQc02YkLjZ324bTWPUvNgODjI0f86U/s200/0214161120.jpg" title="Burned out brew rig fuses" width="200" /></a>I learned a lesson during this brew session, albeit one I had sort of planned for, just not enough I guess. Now that I am using an electric element to brew it is absolutely imperative to keep many extra fuses on hand. Normally I keep at least one on hand, however I somehow managed to blow 2 fuses this session! I ended up having to steal one from the boil side to take care of the HLT. I was really worried about what was going on, but I guess my backup fuse was a dud, because after the swap from the BK everything worked like a charm. Lesson of the day: keep at least a 6-pack of extra fuses on hand!!<br />
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I originally intended to Eis this beer, but now as I write this I am wavering. I guess time will tell.......<br />
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<table border="1" cellpadding="5" cellspacing="5"><tbody></tbody><tbody>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Malt Bill</strong></td></tr>
<tr><th>Amt (lbs)</th><th colspan="2">Type</th></tr>
<tr><td align="middle" width="16%">13.5</td><td align="middle" colspan="2">Munich II (Weyermann)</td></tr>
<tr><td align="middle" width="16%">2.0</td><td align="middle" colspan="2">Kiln Amber (Franco-Belges)</td></tr>
<tr><td align="middle" width="16%">0.5</td><td align="middle" colspan="2">Special B (Castle)</td></tr>
<tr><td align="middle" colspan="3"><strong>Hops</strong></td></tr>
<tr><th align="middle" width="16%">Amt (oz)</th><th align="middle" width="16%">Type</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">0.75</td><td align="middle" width="16%">Magnum (15.5%)</td><td align="middle" width="16%">75</td></tr>
<tr><td align="middle" colspan="3"><strong>Mash Schedule</strong></td></tr>
<tr><th align="middle" width="16%">Temp</th><th align="middle" width="16%">Ratio</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">132F</td><td align="middle" width="16%">0.6qt/lb</td><td align="middle" width="16%">15min</td></tr>
<tr><td align="middle" width="16%">152F</td><td align="middle" width="16%">1.5qt/lb</td><td align="middle" width="16%">45min</td></tr>
<tr><td align="middle" width="16%">170F</td><td align="middle" width="16%">2.2qt/lb</td><td align="middle" width="16%">15min - vorlauf</td></tr>
<tr></tr>
<tr><td align="middle"><strong>Yeast</strong></td><td align="middle" colspan="2">Saflager S189 x2 & rehydrated</td></tr>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Stats</strong></td></tr>
<tr><td align="middle" width="16%">5.5gal</td><td align="middle" width="16%"><strong>OG</strong></td><td align="middle" width="16%">1078</td></tr>
<tr><td align="middle" width="16%">77% eff</td><td align="middle" width="16%"><strong>IBU</strong></td><td align="middle" width="16%">32</td></tr>
<tr><td align="middle" width="16%">7.5gal Boil</td><td align="middle" width="16%"><strong>FG</strong></td><td align="middle" width="16%"></td></tr>
</tbody></table>
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<br />Ryanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.com1tag:blogger.com,1999:blog-7406628831189172999.post-24091896772216496592016-04-12T12:33:00.000-07:002016-04-24T20:16:13.898-07:00Märzen with Kiln Amber Malt<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2FzttbxYCX_AevM7Evkk4Vs0TdtkX5W7u4Bg52LKoyAtqYUS6I8fysEOiI0ACxWcZXVbImAZm2tM1XiNq07GMS526V9RLgE2StJLs3pXypMh6dYCIv69SXB9Y6N_m6oPb2uJKgVVycts/s1600/0214161606.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2FzttbxYCX_AevM7Evkk4Vs0TdtkX5W7u4Bg52LKoyAtqYUS6I8fysEOiI0ACxWcZXVbImAZm2tM1XiNq07GMS526V9RLgE2StJLs3pXypMh6dYCIv69SXB9Y6N_m6oPb2uJKgVVycts/s200/0214161606.jpg" width="112" /></a>I was recently chewing on a bit of Franco-Belges Kiln Amber malt, and the flavor was absolutely amazing. I knew right away I had to brew something up to highlight the great flavor of this malt. Right around this same time I tapped a keg of Schwarzbier that a I brewed last spring (double batch) and the extended aging time (~8mos) has made this beer even better than it was early on. This flavor epiphany has made me really want to brew up a few more lagers while the weather is still cold, so that come fall time I have some amazing well-aged lagers on tap for the holidays, but I digress....<br />
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What better way to showcase the toasty/nutty/light roast flavor of a malt like Kiln amber than a well aged lager!?! The aging will smooth out the flavor and really let the lightly roasted and toasty flavor come to the forefront. The timing also seemed perfect (its March after all) to brew up my first Märzen.</div>
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One thing I did out of the ordinary was adjust the water profile a bit differently than I normally do. This time I targeted a bit higher calcium, and tipped the chloride/sulfate ratio a bit more towards the chloride (1.6 Cl: 1 SO4) so this should be a fairly malty beer in the end.<br />
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<u><b>Amber Märzen</b></u></div>
<table border="1" cellpadding="5" cellspacing="5"><tbody></tbody><tbody>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Malt Bill</strong></td></tr>
<tr><th>Amt (lbs)</th><th colspan="2">Type</th></tr>
<tr><td align="middle" width="16%">9.0</td><td align="middle" colspan="2">Vienna (Weyermann)</td></tr>
<tr><td align="middle" width="16%">3.0</td><td align="middle" colspan="2">Kiln Amber (Franco-Belges)</td></tr>
<tr><td align="middle" colspan="3"><strong>Hops</strong></td></tr>
<tr><th align="middle" width="16%">Amt (oz)</th><th align="middle" width="16%">Type</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">0.50</td><td align="middle" width="16%">Magnum (15.5%)</td><td align="middle" width="16%">70</td></tr>
<tr><td align="middle" colspan="3"><strong>Mash Schedule</strong></td></tr>
<tr><th align="middle" width="16%">Temp</th><th align="middle" width="16%">Ratio</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">132F</td><td align="middle" width="16%">0.75qt/lb</td><td align="middle" width="16%">15 min</td></tr>
<tr><td align="middle" width="16%">152F</td><td align="middle" width="16%">1.25qt/lb</td><td align="middle" width="16%">45 min</td></tr>
<tr><td align="middle" width="16%">170F</td><td align="middle" width="16%">2.0qt/lb</td><td align="middle" width="16%">15min - vorlauf</td></tr>
<tr></tr>
<tr><td align="middle"><strong>Yeast</strong></td><td align="middle" colspan="2">Saflager W34/70 - x2 & rehydrated</td></tr>
<tr><td align="middle" colspan="3"><strong>Stats</strong></td></tr>
<tr><td align="middle" width="16%">5.5gal</td><td align="middle" width="16%"><strong>OG</strong></td><td align="middle" width="16%">1062</td></tr>
<tr><td align="middle" width="16%">83% eff</td><td align="middle" width="16%"><strong>IBU</strong></td><td align="middle" width="16%">24</td></tr>
<tr><td align="middle" width="16%">7gal Boil</td><td align="middle" width="16%"><strong>FG</strong></td><td align="middle" width="16%"></td></tr>
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<br />Ryanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.com1tag:blogger.com,1999:blog-7406628831189172999.post-85367348792633996322016-03-23T14:29:00.000-07:002016-03-23T18:17:09.175-07:00Moszaccalype - Review<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hyphenhyphen4HW6o5E-7XFOOryIToBX_ZqjLEzefT0Cb6MNZOY0kORhyVjcNQa_fwrfCgq9bKrdEziDJC1OCSJs7qbg4oob_Pub9CWFse7wF9kY0y1WHuxnCXquHple7vd2UcY8ya80I3dJjfIiQ/s1600/0214161602b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hyphenhyphen4HW6o5E-7XFOOryIToBX_ZqjLEzefT0Cb6MNZOY0kORhyVjcNQa_fwrfCgq9bKrdEziDJC1OCSJs7qbg4oob_Pub9CWFse7wF9kY0y1WHuxnCXquHple7vd2UcY8ya80I3dJjfIiQ/s320/0214161602b.jpg" width="226" /></a><b><u>Appearance</u></b> - Extremely dense white head that is at least 1 finger thick until the glass is empty (gotta love all those hop oils!), very clear golden color with orange highlights (sorry the pic is of an almost empty glass, I couldnt help myself!)<br />
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<b><u>Aroma</u></b> - Tropical fruit bomb! Tangerine, pineapple, some mango and candied fruit, with a finish of apricot and grapefruit. The aroma is out of this world awesome!<br />
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<b><u>Taste</u></b> - Just like the aroma huge candied fruit flavor (berry), tangerine, apricot and a hint of passion-fruit. A nice malty backbone and an exceptionally smooth bitterness (back of tongue/throat) that does not linger and makes you beg for another drink. <br />
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<b><u>Mouthfeel</u></b> - Medium bodied with moderate carbonation. When I first started drinking this the carbonation was very low and the passion-fruit and tangerine flavors were amplified, now with a higher CO2 in there the beer displays more berry and apricot than before.<br />
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<b><u>Drinkability</u></b> - Halfway gone as I type this, this beer is awesome. The only reason I have half the keg left is because I am babying it and only drinking it occasionally!<br />
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<a href="http://ryanbrews.blogspot.com/2016/01/moszaccalypse.html" target="_blank">Brewday 1/3118/2062 - Recipe & Notes</a>Ryanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.com0tag:blogger.com,1999:blog-7406628831189172999.post-39265699648002196672016-02-24T16:25:00.000-08:002016-02-24T16:26:21.261-08:00Le Bâtard - a Petite Belgian Golden<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFeUA6AbO8xoqOWtoHZHoUy5tSUhjRVPgb89kfNEctxzeb_RTqxFIurVPn8knELd5kNiZUXJVxCvS6ruFjE0drEm-5q02QGZiYZAnbDgI0mKh8arKCDset7yQiRXA6iG9FG-vrEK2T9gg/s1600/20160131_174304.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFeUA6AbO8xoqOWtoHZHoUy5tSUhjRVPgb89kfNEctxzeb_RTqxFIurVPn8knELd5kNiZUXJVxCvS6ruFjE0drEm-5q02QGZiYZAnbDgI0mKh8arKCDset7yQiRXA6iG9FG-vrEK2T9gg/s320/20160131_174304.jpg" width="150" /></a>Originally this beer was supposed to have pear juice mixed in at a relatively high proportion (2-3 gallons), but my normal source of pear juice no longer carries/makes it, leaving me with few options.<br />
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The only thing I could find locally was Knudsen pear juice, but it was unbelievable cloudy, and the ubiquitous Vinters Reserve bases. I've used the Vinter's pear base before and found it not only lacking in flavor, but it fermented completely dry (~1.000) which shouldn't happen if its only pear. Pear juice contains a high level of unfermentable sugars and should finish, in my experience, in the 1014-1020 range at a bare minimum. The dry finish left me thinking something funny is going on with their "Pear" base.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRE-phpEExus2RC5c4Od5STMKeM6I0zmV5DbMoloSF3YyMID1id_FQikADD-H8kh1qhzZBBfaPNezZ0b1KadQLrjtYzsAYCRg6C-b5zXJbiaombaAksVOuHSrYNifpf1QQuk88U92V694/s1600/20160131_165049.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="116" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRE-phpEExus2RC5c4Od5STMKeM6I0zmV5DbMoloSF3YyMID1id_FQikADD-H8kh1qhzZBBfaPNezZ0b1KadQLrjtYzsAYCRg6C-b5zXJbiaombaAksVOuHSrYNifpf1QQuk88U92V694/s200/20160131_165049.jpg" width="147" /></a>I originally wanted to add the juice to emphasize the pear esters that the yeast I picked produces (WY1388). Instead I guess I'll just rely on the yeast. This is a relatively simple beer, single malt, single hop, little bit of sugar to dry things out. Not quite what I originally intended, but I already had the yeast starter made and with the pending arrival of a baby I have to be on a schedule to get my kegs filled in short order.<br />
This beer cause me a lot of headaches during the brewing session. The day was a double batch day, with this beer the second of the day.<br />
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I re-gapped my mill for my first brew and got great efficiency, however for some reason the mill couldn't grab the Castle barely malt (maybe its plumper?) so I had to re-re-gap my mill, then then my manifold in my MT came loose......three times........but that was after the fiasco where for some reason it didn't look like I was getting conversion and the pH was somehow only 5.1??!!?! (cloudy and full of starch - ended up adding 1# more malt) so the mash turned into a 2.5hr mess.......This beer really was a bastard to brew<br />
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Once I find another source for quality pear juice/concentrate, I plan re-brewing this beer and mixing in the juice i at a high concentration, adding a touch of vanilla and finishing the beer with a bit of a roasted almond extract that I make using <a href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0ahUKEwjJkoyc05HLAhWHKWMKHeVdAvwQFggcMAA&url=http%3A%2F%2Fryanbrews.blogspot.com%2F2011%2F10%2Ffat-washing-using-fatty-or-oily-foods.html&usg=AFQjCNF9h9aXDwaNQoBilaTn5vH2HuGTFg&sig2=QOMV1dG06s4SkGKWDAt-TA&bvm=bv.115277099,d.cGc">my fat washing process</a>. That sounds like an amazing beer to me, as I write this I'm thinking I might even use Sherry flor instead of 1388. Using the flor Im thinking I might be able to pull some nougat flavors out of it again <a href="http://ryanbrews.blogspot.com/2010/12/athos-biere-de-garde-fermented-with.html">like the last time I used it</a>........<br />
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<u><b>Le Bâtard</b></u><br />
<table border="1" cellpadding="5" cellspacing="5"><tbody></tbody><tbody>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Malt Bill</strong></td></tr>
<tr><th>Amt (lbs)</th><th colspan="2">Type</th></tr>
<tr><td align="middle" width="16%">11.0</td><td align="middle" colspan="2">Belgian Pils (Castle)</td></tr>
<tr><td align="middle" width="16%">0.5</td><td align="middle" colspan="2">Table Sugar</td></tr>
<tr><td align="middle" colspan="3"><strong>Hops</strong></td></tr>
<tr><th align="middle" width="16%">Amt (oz)</th><th align="middle" width="16%">Type</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">1.0</td><td align="middle" width="16%">Nelson Sauvin (11.4%)</td><td align="middle" width="16%">20</td></tr>
<tr><td align="middle" colspan="3"><strong>Mash Schedule</strong></td></tr>
<tr><th align="middle" width="16%">Temp</th><th align="middle" width="16%">Ratio</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">153F</td><td align="middle" width="16%">0.8qt/lb</td><td align="middle" width="16%">60</td></tr>
<tr><td align="middle" width="16%">170F</td><td align="middle" width="16%">2qt/lb</td><td align="middle" width="16%">15min - vorlauf</td></tr>
<tr></tr>
<tr><td align="middle"><strong>Yeast</strong></td><td align="middle" colspan="2">Belgian Strong Ale WY1388 (600mL starter)</td></tr>
<tr><td align="middle"><strong>Fermentation Temp</strong></td><td align="middle" colspan="2">66 ± 2°F - 7 days</td></tr>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Stats</strong></td></tr>
<tr><td align="middle" width="16%">5.5gal</td><td align="middle" width="16%"><strong>OG</strong></td><td align="middle" width="16%">1065</td></tr>
<tr><td align="middle" width="16%">84% eff</td><td align="middle" width="16%"><strong>IBU</strong></td><td align="middle" width="16%">21</td></tr>
<tr><td align="middle" width="16%">7gal Boil</td><td align="middle" width="16%"><strong>FG</strong></td><td align="middle" width="16%"></td></tr>
</tbody></table>
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<br />Ryanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.com0tag:blogger.com,1999:blog-7406628831189172999.post-44339127482457648092016-02-14T14:40:00.001-08:002016-02-14T14:44:16.492-08:00Dark Days Dunkelweizen Dunkelweizen is a style I absolutely love in the spring. It has the great ester/phenol profile of a hefe, but it still has a strong malt backbone to back everything up. In my opinion, the rich malt flavors mingled with the great yeast profile of a hefe yeast are the perfect combination for transitioning to warmer weather<br />
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Over the years I've brewed a<a href="http://ryanbrews.blogspot.com/2013/03/dunkelweizen.html"> few different</a> versions of <a href="http://ryanbrews.blogspot.com/2014/06/dunkelweizen-redux.html">dunkelweizens</a>, mostly relying on a flavorful base grain like Vienna or Munich, a crystal malt, and a touch of a roasted grain. This beer doesn't deviate from those general guidelines, though I did change a few things up a bit.<br />
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In this beer I decided to use Dark Wheat instead of white wheat; went with an American crystal malt (C40), and instead of using Carafa special for color and a hint of roast, I grabbed some Midnight wheat. None of these changes are too profound so I'm expecting basically the same beer I've brewed in the past, but I am really curious about the roast profile from the midnight wheat malt. If it turns out as smooth as I've been told/read, I think that it will have a place in a grain-bill of an upcoming Eisbock I plan on making. <br />
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This brew session was during the playoffs and was a great distraction to the pounding both of my teams took, hence the name of the beer....Somehow I also took a pounding and only got a 66% efficiency from my mash as well (Lower than my first AG)......No pics this time either, I had absolutely no idea where my phone was all day, which was probably a good thing......<br />
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<b><u>Dark Days</u></b><br />
<table border="1" cellpadding="5" cellspacing="5"><tbody></tbody><tbody>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Malt Bill</strong></td></tr>
<tr><th>Amt (lbs)</th><th colspan="2">Type</th></tr>
<tr><td align="middle" width="16%">7.0</td><td align="middle" colspan="2">Munich II - Weyermann</td></tr>
<tr><td align="middle" width="16%">4.0</td><td align="middle" colspan="2">Dark Wheat (9L)</td></tr>
<tr><td align="middle" width="16%">1.0</td><td align="middle" colspan="2">C40L</td></tr>
<tr><td align="middle" width="16%">0.25</td><td align="middle" colspan="2">Midnight Wheat</td></tr>
<tr><td align="middle" colspan="3"><strong>Hops</strong></td></tr>
<tr><th align="middle" width="16%">Amt (oz)</th><th align="middle" width="16%">Type</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">0.25</td><td align="middle" width="16%">Magnum (15.5%)</td><td align="middle" width="16%">60</td></tr>
<tr><td align="middle" colspan="3"><strong>Mash Schedule</strong></td></tr>
<tr><th align="middle" width="16%">Temp</th><th align="middle" width="16%">Ratio</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">153F</td><td align="middle" width="16%">0.8qt/lb</td><td align="middle" width="16%">60</td></tr>
<tr><td align="middle" width="16%">170F</td><td align="middle" width="16%">2qt/lb</td><td align="middle" width="16%">15min - vorlauf</td></tr>
<tr></tr>
<tr><td align="middle"><strong>Yeast</strong></td><td align="middle" colspan="2">Bavarian Wheat WY3638 (1.2L Starter)</td></tr>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Stats</strong></td></tr>
<tr><td align="middle" width="16%">5.5gal</td><td align="middle" width="16%"><strong>OG</strong></td><td align="middle" width="16%">1054</td></tr>
<tr><td align="middle" width="16%">66% eff</td><td align="middle" width="16%"><strong>IBU</strong></td><td align="middle" width="16%">12</td></tr>
<tr><td align="middle" width="16%">7gal Boil</td><td align="middle" width="16%"><strong>FG</strong></td><td align="middle" width="16%">1016</td></tr>
</tbody></table>
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<div class="nobrtable">
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<br />Ryanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.com0tag:blogger.com,1999:blog-7406628831189172999.post-64583488131909774732016-02-04T16:02:00.000-08:002016-02-14T14:47:45.749-08:00Vanilla Cream Soda Ale<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAjXYhhY7fU_0H2DkxiKWijrM3eMsYA_FJAvUwGiYQ7ISimIrOR_2IinTYd57DneEUx5xHrU7GJjr40nfFBnemOplrT3Xe3jNrTcDGfH-oxTTKAS-s_Eycb_nU8RfG71K65YGzS2GxI0A/s1600/0131161038.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAjXYhhY7fU_0H2DkxiKWijrM3eMsYA_FJAvUwGiYQ7ISimIrOR_2IinTYd57DneEUx5xHrU7GJjr40nfFBnemOplrT3Xe3jNrTcDGfH-oxTTKAS-s_Eycb_nU8RfG71K65YGzS2GxI0A/s200/0131161038.jpg" width="200" /></a>I made <a href="http://ryanbrews.blogspot.com/2009/01/vanilla-toffee-cream-ale.html">nearly the same beer almost 7 years ago to the day</a> and absolutely loved it as something a bit different in my line up. I'm also a big time sucker for a vanilla creme soda, although I must admit with the commercial examples out there, I absolutely must cut with some soda water otherwise I cant handle the sugar level. Once its cut with some soda water (~30-40%) you can taste soooo much more vanilla flavor in it. <br />
<br />
For this beer I was going to brewing something nearly identical to the last one, with the exception of cutting the lactose in half, but when I went to buy ingredients I learned that my LHBS doesn't actually carry LME. Who knew? So I changed it up a bit and decided to use more caramel malts and to do a first runnings boil. <br />
<br />
I took the first gallon of runnings and put as much heat into it as my burner would allow. While watching the wort boil, I just wasn't happy with the level of darkening I was getting, luckily the wheels started turning in my head and I realized that <a href="https://en.wikipedia.org/wiki/Lactose">lactose is a reducing sugar</a>, lucky for me! So, I grabbed a bowl, added the lactose and mixed in a bit of wort so it wouldn't clump up when added to the kettle, voila! lots more darkening!! I ended up letting the first gallon reduce enough that the remaining wort began to bubble and foam up much like I was making caramel. I tried to get a pic or two, but with the cold weather the steam was impossible to see through the steam.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3EcSmfxcttmG_O5NKACXVkLPYJ1HIfpaU4hIOesZJ-GgdfxE-_f6p3W0UIDzMicE9uYDvtPcjVP9n8S-uI2hRRQpm8SoMpe2h_s12QD6lW9XDttHCNR9UKU7PWhM0_edGhSTwajt2xqg/s1600/Mill.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3EcSmfxcttmG_O5NKACXVkLPYJ1HIfpaU4hIOesZJ-GgdfxE-_f6p3W0UIDzMicE9uYDvtPcjVP9n8S-uI2hRRQpm8SoMpe2h_s12QD6lW9XDttHCNR9UKU7PWhM0_edGhSTwajt2xqg/s200/Mill.jpg" width="200" /></a><br />
The rest of this beer is fairly mundane. I did use a few more base malts that I normally do, but that was really just to use up the odds and ends of 50 lb sacks that I put into buckets for storage. I wouldn't recommend doing this otherwise (no real flavor purpose). <br />
<br />
I did one other thing before this beer. Lately my efficiency has been terrible, lower than even my first AG batch was. So I thought I would re-gap my mill. I hadn't done this in longer than I could remember, but it was obvious from looking at the mill that at least one side was more open than the other. I ended up taking the gap down to 0.032" which did look a bit more fine than my crush normally (at least recently), the recirc and sparge went fine, a touch slower than normal, but I think that was not getting the mash out temp high enough initially (cold weather).<br />
<br />
<b><u>A Squiffy Virgil</u></b><br />
<table border="1" cellpadding="5" cellspacing="5"><tbody></tbody><tbody>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Malt Bill</strong></td></tr>
<tr><th>Amt (lbs)</th><th colspan="2">Type</th></tr>
<tr><td align="middle" width="16%">1.0</td><td align="middle" colspan="2">NW Pale</td></tr>
<tr><td align="middle" width="16%">3.5</td><td align="middle" colspan="2">Belgian Pils</td></tr>
<tr><td align="middle" width="16%">3.5</td><td align="middle" colspan="2">Belgian Pale</td></tr>
<tr><td align="middle" width="16%">1.0</td><td align="middle" colspan="2">40L</td></tr>
<tr><td align="middle" width="16%">1.0</td><td align="middle" colspan="2">75L</td></tr>
<tr><td align="middle" width="16%">0.5</td><td align="middle" colspan="2">Lactose</td></tr>
<tr><td align="middle" colspan="3"><strong>Hops</strong></td></tr>
<tr><th align="middle" width="16%">Amt (oz)</th><th align="middle" width="16%">Type</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">0.25</td><td align="middle" width="16%">Magnum (7.2%)</td><td align="middle" width="16%">60</td></tr>
<tr><td align="middle" colspan="3"><strong>Misc</strong></td></tr>
<tr><th align="middle" width="16%">Amt (oz)</th><th align="middle" width="16%">Item</th><th align="middle" width="16%">When</th></tr>
<tr><td align="middle" width="16%">0.6g</td><td align="middle" width="16%">CaSO4 - Gypsum</td><td align="middle" width="16%">Mash</td></tr>
<tr><td align="middle" width="16%">1.5g</td><td align="middle" width="16%">NaCl - Salt</td><td align="middle" width="16%">Mash</td></tr>
<tr><td align="middle" width="16%">TBD </td><td align="middle" width="16%">Vanilla</td><td align="middle" width="16%">@ Kegging</td></tr>
<tr><td align="middle" colspan="3"><strong>Mash Schedule</strong></td></tr>
<tr><th align="middle" width="16%">Temp</th><th align="middle" width="16%">Ratio</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">153F</td><td align="middle" width="16%">0.8qt/lb</td><td align="middle" width="16%">60</td></tr>
<tr><td align="middle" width="16%">170F</td><td align="middle" width="16%">2qt/lb</td><td align="middle" width="16%">15min - vorlauf</td></tr>
<tr></tr>
<tr><td align="middle"><strong>Yeast</strong></td><td align="middle" colspan="2">US05 - Rehydrated</td></tr>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Stats</strong></td></tr>
<tr><td align="middle" width="16%">5.5gal</td><td align="middle" width="16%"><strong>OG</strong></td><td align="middle" width="16%">1062</td></tr>
<tr><td align="middle" width="16%">85% eff</td><td align="middle" width="16%"><strong>IBU</strong></td><td align="middle" width="16%">14</td></tr>
<tr><td align="middle" width="16%">7gal Boil</td><td align="middle" width="16%"><strong>FG</strong></td><td align="middle" width="16%">1016</td></tr>
</tbody></table>
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<div class="nobrtable">
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<br />Ryanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.com0tag:blogger.com,1999:blog-7406628831189172999.post-65670614922979257722016-01-31T07:27:00.000-08:002016-02-14T14:49:45.978-08:00Moszaccalypse<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ24usUD2LnqJ0UsGhBf88S-DK7RVVeYEFkNk6bzU5kVzB-yCQIHntXKNcNTdVsWCJEg5TkybS6FVvJclGr5N4H2nSAxQBW3bXbdXMyb7lTjVa3uPGecjPAmU7g4OIhM_YgtFe49SkWFI/s1600/0103161213.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ24usUD2LnqJ0UsGhBf88S-DK7RVVeYEFkNk6bzU5kVzB-yCQIHntXKNcNTdVsWCJEg5TkybS6FVvJclGr5N4H2nSAxQBW3bXbdXMyb7lTjVa3uPGecjPAmU7g4OIhM_YgtFe49SkWFI/s320/0103161213.jpg" width="251" /></a>I was drinking a Rampant IPA and looking at my hop supply in my freezer, just tossing around ideas for beers to brew, when I realized that I couldn't shut the freezer door.......Too many hops.......That same day my last hoppy keg kicked and left me with a slew of lagers, Belgians, and sour beers, but nothing with a strong hoppy presence. I knew right then that I needed to put together an over the top tropical IPA. What better way to do it that to use a hop new to me and one of my favorites?<br />
<div>
<br /></div>
<div>
For a yeast choice I was able to get my hands on <a href="https://www.wyeastlab.com/Q4PC2015.cfm">Wyeast's current PC release West Coast IPA</a>, lets just say that I am quite happy with the yeast (beer is currently carbonating). It ferments fast, very clean though fairly malt forward, and drops like peanut butter!</div>
<div>
<br /></div>
<div>
I was originally hoping to use a randal with this beer for serving, but Ive been lazy lately and haven't gotten around to finishing welding up the one Im building (to come soon). Its an entirely sanitary fitting based hop randal that can connect to any keg in my (somewhat) new 8-tap kegerator. <br />
<br />
Brewday went smooth this time, and I was lucky enough to be brewing on one of the coldest days of the year!! Every time I'd drip a little water or pour something out Id be left with a nice slick layer of ice.<br />
<br />
<b><u>Moszaccalypse</u></b></div>
<table border="1" cellpadding="5" cellspacing="5"><tbody></tbody><tbody>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Malt Bill</strong></td></tr>
<tr><th>Amt (lbs)</th><th colspan="2">Type</th></tr>
<tr><td align="middle" width="16%">13.0</td><td align="middle" colspan="2">Belgian Pale Malt</td></tr>
<tr><td align="middle" width="16%">0.25</td><td align="middle" colspan="2">60L</td></tr>
<tr><td align="middle" colspan="3"><strong>Hops</strong></td></tr>
<tr><th align="middle" width="16%">Amt (oz)</th><th align="middle" width="16%">Type</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">1.0</td><td align="middle" width="16%">Mosaic (11.8%)</td><td align="middle" width="16%">15</td></tr>
<tr><td align="middle" width="16%">1.5</td><td align="middle" width="16%">Azacca (11.3%)</td><td align="middle" width="16%">15</td></tr>
<tr><td align="middle" width="16%">1.0</td><td align="middle" width="16%">Mosaic (11.8%)</td><td align="middle" width="16%">10</td></tr>
<tr><td align="middle" width="16%">2.0</td><td align="middle" width="16%">Azacca (11.3%)</td><td align="middle" width="16%">5</td></tr>
<tr><td align="middle" width="16%">1.0</td><td align="middle" width="16%">Mosaic (11.8%)</td><td align="middle" width="16%">KO</td></tr>
<tr><td align="middle" width="16%">1.5</td><td align="middle" width="16%">Azacca (11.3%)</td><td align="middle" width="16%">KO</td></tr>
<tr><td align="middle" width="16%">1.0</td><td align="middle" width="16%">Mosaic (11.8%)</td><td align="middle" width="16%">Dry Hop</td></tr>
<tr><td align="middle" width="16%">2.5</td><td align="middle" width="16%">Azacca (11.3%)</td><td align="middle" width="16%">Dry Hop</td></tr>
<tr><td align="middle" colspan="3"><strong>Mash Schedule</strong></td></tr>
<tr><th align="middle" width="16%">Temp</th><th align="middle" width="16%">Ratio</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">154F</td><td align="middle" width="16%">0.8qt/lb</td><td align="middle" width="16%">60</td></tr>
<tr><td align="middle" width="16%">170F</td><td align="middle" width="16%">2qt/lb</td><td align="middle" width="16%">15min - vorlauf</td></tr>
<tr></tr>
<tr><td align="middle"><strong>Yeast</strong></td><td align="middle" colspan="2">West Coast IPA WY1217 (500mL Starter)</td></tr>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Stats</strong></td></tr>
<tr><td align="middle" width="16%">5.5gal</td><td align="middle" width="16%"><strong>OG</strong></td><td align="middle" width="16%">1065</td></tr>
<tr><td align="middle" width="16%">73% eff</td><td align="middle" width="16%"><strong>IBU</strong></td><td align="middle" width="16%">68</td></tr>
<tr><td align="middle" width="16%">8gal Boil</td><td align="middle" width="16%"><strong>FG</strong></td><td align="middle" width="16%"></td></tr>
</tbody></table>
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<br />Ryanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.com2tag:blogger.com,1999:blog-7406628831189172999.post-33365242647360899822016-01-03T09:20:00.000-08:002016-01-03T09:23:52.763-08:00Rauchbier err...Smoked Scottish Ale?This beer evolved quite a bit after I went to the brew store. Instead of my original intention of a Rauchbier that used cherry smoked malt and an Alt yeast, I ended up using a Scottish yeast, pale chocolate and some crystal malt. My hop selection even changed, and on a lark I did a long concentrated boil of the first runnings!<br />
<br />
<div style="margin-bottom: .0001pt; margin: 0in;">
This brewing session was a first for me........ brewing when it
was less than 10F outside, not much fun. I did have an extra pair of hands this brew
session though which made the clean up process much easier! A buddy who
is interested in learning how to brew came over to watch, learn, and ask
questions. Looking back I really wish that I didn't have to improvise with
the recipe so much because there is a lot to take in during your first brewing
session, especially considering my equipment is more involved than many (most?)
homebrewers setups. I have pumps, electric heating, PID control, auto
sparging, etc, etc. So the fact that I had to adjust the recipe on-the-fly
didn't help. I had thought about going back to basics (no pumps, etc.) to
keep things simple while teaching someone about grainbills, what mashing,
sparging, and boiling are for, but frankly I was too lazy to go back to manual
lautering/sparging/filling the BK...........<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx_KUa2PE5sT8rxiTkvWnScavII6-8a29Ibh5IWHbrMv2DO956dts-atVzLKSq1HNFd81d4vV8iBt3qjgosGaGhrrfW88L9p5TBgkX4d1P1J6d8yTkNjDiI2tLCpWUppfhyphenhyphenQFwK0dg4UA/s1600/1227151027.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx_KUa2PE5sT8rxiTkvWnScavII6-8a29Ibh5IWHbrMv2DO956dts-atVzLKSq1HNFd81d4vV8iBt3qjgosGaGhrrfW88L9p5TBgkX4d1P1J6d8yTkNjDiI2tLCpWUppfhyphenhyphenQFwK0dg4UA/s320/1227151027.jpg" width="320" /></a></div>
<br /></div>
All in all I think this beer will turn out pretty tasty, just a bit different than I originally envisioned, and for all the chaos my buddy is still interested in learning more. I'm also really hopeful that my second go around with cherry smoked malt <a href="http://ryanbrews.blogspot.com/2010/08/smoke-sticke-cherry-smoked-malt-beer.html">will be a bit different than my first. </a> That first time the smoke was far too overpowering, and I had to age that beer for many years before eventually souring it and <a href="http://barclayperkins.blogspot.com/2008/01/lichtenhainer.html">calling it a Lichtenhainer</a>, before it was palatable.<br />
<br />
There should be several new posts/recipes in the coming weeks as I will be on a brewing tear in early January to fill up my kegs again before the arrival of a new baby, because something tells me I wont have a lot of time this spring.......<br />
<br />
<b><u>
Little Smokey</u></b><br />
<table border="1" cellpadding="5" cellspacing="5"><tbody></tbody><tbody>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Malt Bill</strong></td></tr>
<tr><th>Amt (lbs)</th><th colspan="2">Type</th></tr>
<tr><td align="middle" width="16%">7.0</td><td align="middle" colspan="2">Belgian Pale Malt</td></tr>
<tr><td align="middle" width="16%">4.0</td><td align="middle" colspan="2">Cherry Smoked Malt</td></tr>
<tr><td align="middle" width="16%">0.5</td><td align="middle" colspan="2">60L</td></tr>
<tr><td align="middle" width="16%">0.25</td><td align="middle" colspan="2">Pale Chocolate</td></tr>
<tr><td align="middle" colspan="3"><strong>Hops</strong></td></tr>
<tr><th align="middle" width="16%">Amt (oz)</th><th align="middle" width="16%">Type</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">0.75</td><td align="middle" width="16%">First Gold (7.2%)</td><td align="middle" width="16%">60</td></tr>
<tr><td align="middle" colspan="3"><strong>Mash Schedule</strong></td></tr>
<tr><th align="middle" width="16%">Temp</th><th align="middle" width="16%">Ratio</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">153F</td><td align="middle" width="16%">0.8qt/lb</td><td align="middle" width="16%">45</td></tr>
<tr><td align="middle" width="16%">170F</td><td align="middle" width="16%">2qt/lb</td><td align="middle" width="16%">15min - vorlauf</td></tr>
<tr></tr>
<tr><td align="middle"><strong>Yeast</strong></td><td align="middle" colspan="2">Scottish Ale WY1728 - 500mL starter</td></tr>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Stats</strong></td></tr>
<tr><td align="middle" width="16%">5.25gal</td><td align="middle" width="16%"><strong>OG</strong></td><td align="middle" width="16%">1050</td></tr>
<tr><td align="middle" width="16%">74% eff</td><td align="middle" width="16%"><strong>IBU</strong></td><td align="middle" width="16%">23</td></tr>
<tr><td align="middle" width="16%">7gal Boil</td><td align="middle" width="16%"><strong>FG</strong></td><td align="middle" width="16%"></td></tr>
</tbody></table>
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<div class="nobrtable">
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<!--10f--><!--10f-->Ryanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.com0tag:blogger.com,1999:blog-7406628831189172999.post-75433509926059477422015-11-29T18:38:00.000-08:002015-11-29T18:55:04.124-08:00Smoked CheeseThis isn't quite homebrew but for just about as long as I've been brewing I have been smoking, plus this should get me back in the habit of posting again. I've been brewing all year (and updating my kegerator) but I haven't formally reviewed anything and I've come to realize that I became the brewer I am today by reflecting on each beer here on this blog. Without that review I too often forget about what Ive done and learned. <br />
<br />
Much like I love beer I am someone who also loves great food, but who doesn't right? In particular I am a lover of very strong, potent cheeses. Blue, Gorgonzola, Gruyere, aged Goudas, smoked cheddar, everyone of them, and the longer aged, the more stinky and potent the more I love them. <br />
<br />
However my favorite thing about any really well aged cheese is the<a href="https://en.wikipedia.org/wiki/Cheese_crystals"> little crunchies that develop</a> inside! If you don't know what I'm talking about I really suggest going out and getting your hands on a piece of a well aged cheese like Uniekaas Robusto, or if you have a Costco near you, lately I've been finding Tilamook 5yr extra-sharp cheddar there. Both cheeses are quite good and have these amazing little crunchy pieces in them. <br />
<br />
All that aside, one of my favorites for everyday eating is a good smoked cheese. It can be just about any type (cheddar, Gouda, provolone, mozzarella, etc, etc.) I love them all! Unfortunately I haven't had much luck finding good everyday ( = reasonably priced) smoked cheese around me. Most I find at the store are either under-smoked or worse they use fake smoke flavoring (one of the worst things to happen to food in a long time). If you want smoke flavor, smoke it!!!<br />
<br />
Lucky for me the winter chill (18F right now) is really starting to set in, and this really makes its a good time to smoke some cheese! From what I've been told/read it is necessary to keep the temperature below 90F when smoking cheese (done want it to melt after all), but I've always done it when the temps are well below that. I like to keep the smoke very cool (~60F or less) and the winter temps really help.<br />
<br />
When I smoke cheese the other thing I like to do is use pellets. Pellets make smoking cheese very easy, though the smoke tends to be a bit lighter in flavor. This is relatively easy to overcome (smoke longer) plus it really helps to provide a buffer when your just starting out, (oversmoked cheese tastes pretty bad = ashtray). I've smoked with many types of pellets but prefer fruit wood or oak for smoking and I just about always use Green Mountain pellets (stay away from Traeger), but otherwise use whatever brand you feel comfortable with. I use an A-Maze-N tube for smoking cheese, its a tube of perforated stainless sheet that's about 6in long, one load lasts roughly 2hrs (perfect length of time for me)<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Zf1_sL-S8JIc-shyphenhyphen9pdGKP7G0x55LQn2yeo4YDmJ3vIw_wZNEmhuzU2zTrrLJ-5oH_PHx_80au6J8rLsyTVcihVkucko6JNe82I449Wp7UiUo6nd_EzR1oTH_P1gjgB91wAP6PRfwZA/s1600/pellets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Zf1_sL-S8JIc-shyphenhyphen9pdGKP7G0x55LQn2yeo4YDmJ3vIw_wZNEmhuzU2zTrrLJ-5oH_PHx_80au6J8rLsyTVcihVkucko6JNe82I449Wp7UiUo6nd_EzR1oTH_P1gjgB91wAP6PRfwZA/s320/pellets.jpg" width="320" /></a></div>
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The actual smoking is pretty straightforward, but to get it right you have to do a little prep work and be patient once the cheese is done. Below I've listed my normal method for smoking cheese, there has been some trial and error and this method is definitely dialed in to my taste buds. For your first go at this I would suggest using cheaper cheese that way you get a feel for it first. I would also suggest getting a couple cuts of roughly the same size (same cheese) and smoking for different lengths of time. This way you can really dial in what you fairly quickly.<br />
<br />
<u>Smoked Cheese</u><br />
<ul>
<li>Bring cheese up to around room temp or so (60F-ish)</li>
<ul>
<li>Rub with paprika if you want</li>
</ul>
<li>Thoroughly clean the top grate of the smoker (no big black chunks)</li>
<li>Start smoker</li>
<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLwzmKFwfESlJ_nggoH7ssmC0Lq_37g8d6SNtZsMPW5v9Ikldc9Kc-fSTqP560vidWq4YzjVLhegSGXU00n7KvudPdfjtuzuo-XTHuP2KsVBw2H5GxnKchnvO2_GzEpy6OTAq88Xl19Po/s1600/cheese.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLwzmKFwfESlJ_nggoH7ssmC0Lq_37g8d6SNtZsMPW5v9Ikldc9Kc-fSTqP560vidWq4YzjVLhegSGXU00n7KvudPdfjtuzuo-XTHuP2KsVBw2H5GxnKchnvO2_GzEpy6OTAq88Xl19Po/s320/cheese.jpg" width="320" /></a>
<li>Use pellets (fruitwood or oak, avoid mesquite)</li>
<li>Light them with a propane torch - <u><b>No lighter fluid!!!!!!!!</b></u></li>
<ul>
<li>Let them burn (open flame) for at least 5 minutes - you want a nice cherry in the middle</li>
</ul>
<li>Place the smoking pellets in bottom of smoker (I actually use a clean Weber Kettle for this)</li>
</ul>
<li>Place the cheese on the rack and smoke for 30 minutes to 2 hours</li>
<ul>
<li>Time depends on wood type, cheese type and thickness, and finally your palate</li>
<li>Keep the cheese below 90F (I prefer around 60F or less)</li>
<li>Flip the cheese halfway though to get nice smoke lines on both sides! In my Weber the top always seems to darken more than the bottom</li>
</ul>
<li>Pull off of smoker and rest on counter for about an hour</li>
<li>Dry any sweat off of the cheese (happens more at higher smoke temps)</li>
<li>Cover and place in refrigerator for 1-2 days (I use a small tupperware)</li>
<ul>
<li>Check periodically to make sure that no more sweat develops</li>
</ul>
<li>After the time in the fridge, vacuum seal the cheese and forget about it for a couple weeks (time really helps to smooth out the flavor)</li>
<li>Enjoy! - but make sure and take notes to make it even better the next time</li>
</ul>
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<br />Ryanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.com0tag:blogger.com,1999:blog-7406628831189172999.post-88999747493535800462014-10-07T10:57:00.001-07:002014-10-11T14:22:40.387-07:00100% Lacto Fermented AleI originally got the idea for this "beer" when I read a forum post about the Wyeast VSS releases for the summer. The Lacto strain apparently can not only produce lactic acid, but ethanol as well!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyphenhyphenpjCFxlW9gGu3TjDiv2K9KMBNy5gD57JlkOQ2L7-ZD5qKkAYa7N9vAVGkxtBCiAhGO63KdygjVN9NYpsG0jYif9Djkh440bew1TVqiYiCDLK_EEsSPrCRuhwIz-noeRyaEdTR2lv_I4/s1600/lacto+soured.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyphenhyphenpjCFxlW9gGu3TjDiv2K9KMBNy5gD57JlkOQ2L7-ZD5qKkAYa7N9vAVGkxtBCiAhGO63KdygjVN9NYpsG0jYif9Djkh440bew1TVqiYiCDLK_EEsSPrCRuhwIz-noeRyaEdTR2lv_I4/s1600/lacto+soured.jpg" height="200" width="150" /></a>This beer has been fermenting now for quite awhile now (>2mos) so some of the ins and outs of the brewday have escaped me. However the general gist of the grist was that I wanted to make something rather light, but highlighting the maltier and biscuitier flavor that vienna malt provides.<br />
<br />
Originally I was planning on adding peaches/apricots to this beer, but I was slow (read lazy) and peach/apricot season came and past. I still have a lot of frozen peaches that I could use, but I'm looking more forward to a peach cobbler in January that I am a peach beer in October! When I was originally planning this recipe, and with the original peach theme in mind I had decided to hop with multihead hops, which are supposed to have a peachy flavor/aroma. Now without the peaches/apricots I'm not sure where to go.<br />
<br />
I still think that I would like to add some fruit to this beer but I don't want to overwhelm the multihead hops. I am a bit torn, as I have a 10# bag of raspberries I saved from this year, I just haven't decided if I want to put them in the beer and lose some of the hop character or even what the base beer tastes like. A normal solution would be to split the batch, but I've been too busy with work and a new baby to have the energy to do something like that, at this point though I think this beer might be coming around in early spring of next year, so who knows what I'll add.......<br />
<br />
100% Lacto Sour <strike>Peach?</strike>
<br />
<table border="1" cellpadding="5" cellspacing="5"><tbody></tbody><tbody>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Malt Bill</strong></td></tr>
<tr><th>Amt (lbs)</th><th colspan="2">Type</th></tr>
<tr><td align="middle" width="16%">7.0</td><td align="middle" colspan="2">Vienna (Weyermann)</td></tr>
<tr><td align="middle" width="16%">1.0</td><td align="middle" colspan="2">Caramel Wheat</td></tr>
<tr><td align="middle" colspan="3"><strong>Hops</strong></td></tr>
<tr><th align="middle" width="16%">Amt (oz)</th><th align="middle" width="16%">Type</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">1.0</td><td align="middle" width="16%">Multihead (2.5%)</td><td align="middle" width="16%">60</td></tr>
<tr><td align="middle" width="16%">2.0</td><td align="middle" width="16%">Multihead (2.5%)</td><td align="middle" width="16%">0</td></tr>
<tr><td align="middle" width="16%">TBD</td><td align="middle" width="16%">Multihead (2.5%)</td><td align="middle" width="16%"><br /></td></tr>
<tr><td align="middle" colspan="3"><strong>Mash Schedule</strong></td></tr>
<tr><th align="middle" width="16%">Temp</th><th align="middle" width="16%">Ratio</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">151F</td><td align="middle" width="16%">1.0qt/lb</td><td align="middle" width="16%">40</td></tr>
<tr><td align="middle" width="16%">170F</td><td align="middle" width="16%">2.0qt/lb</td><td align="middle" width="16%">15min - vorlauf</td></tr>
<tr></tr>
<tr><td align="middle"><strong>Yeast</strong></td><td align="middle" colspan="2">Lactobacillus Brevis WY5223 (2x Packs x 1L starter)</td></tr>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Stats</strong></td></tr>
<tr><td align="middle" width="16%">5.5gal</td><td align="middle" width="16%"><strong>OG</strong></td><td align="middle" width="16%">1044</td></tr>
<tr><td align="middle" width="16%">84% eff</td><td align="middle" width="16%"><strong>IBU</strong></td><td align="middle" width="16%">8</td></tr>
<tr><td align="middle" width="16%">7gal Boil</td><td align="middle" width="16%"><strong>FG</strong></td><td align="middle" width="16%"></td></tr>
</tbody></table>
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<br />Ryanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.com6tag:blogger.com,1999:blog-7406628831189172999.post-68977635368838634092014-09-03T10:29:00.000-07:002014-09-03T16:30:00.551-07:00Pumpkin Porter - ReviewSorry no Pic for this beer. This was a review I forgot about and I lost the pics when I moved<br />
<b><u><br /></u></b>
<b><u>Appearance</u></b> - Black with ruby highlights when held to the light, off-white slightly tan very dense head<br />
<br />
<b><u>Aroma</u></b> - Cinnamon, allspice, chocolate, and a wisp of coffee<br />
<br />
<b><u>Taste</u></b> - Chocolately and coffee-like, cinnamon and allspice round out the flavor with sublte hints of ginger and clove. It would be a very solid porter without the spices, only a slight hint of roastiness in the finish.<br />
<br />
<b><u>Mouthfeel</u></b> - Extremely silky and smooth, medium-low carbonation which accentuates this<br />
<br />
<b><u>Drinkability</u></b> - Decent drinker, as usual though I would probably far prefer this beer without the spices. The saigon cinnamon has a very different flavor once it goes through fermentation than it does beforehand, but is very nice either way.<br />
<br />
<a href="http://ryanbrews.blogspot.com/2012/10/pumpkin-porter.html" target="_blank">Brewday 10/18/2012 - Recipe & Notes</a>Ryanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.com0tag:blogger.com,1999:blog-7406628831189172999.post-11487548092507324452014-08-16T14:52:00.000-07:002014-08-16T14:52:46.112-07:00Einkorn Table BeerSeems like every time I post recently I always say its been too long and I'm gonna pick up the pace. I must admit though its tricky to <strike> find </strike>want to spend the little bit of free time I have (when the baby is asleep) writing up a blog post. More often than not I just want to veg out...... Still though I somehow find the time and energy to brew - something about the end product makes that veg time a bit nicer :) So while I haven't posted in quite a while I have managed to sneak in a few brew sessions. The first one of which was <a href="http://ryanbrews.blogspot.com/2010/04/belgian-table-beer.html" target="_blank">an old</a> <a href="http://ryanbrews.blogspot.com/2013/09/rye-table-beer.html" target="_blank">standby</a> <a href="http://ryanbrews.blogspot.com/2011/10/dark-belgian-table-beer-review.html" target="_blank">that I</a> seem<a href="http://ryanbrews.blogspot.com/2012/04/millet-table-beer-review.html" target="_blank"> to continually</a> tweak,<a href="http://ryanbrews.blogspot.com/2011/03/amaranth-belgian-table-beer.html" target="_blank"> a table bier</a>!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFp8rQ-Zhe2-nahId8LgTeSlV7R8m4c6R3qwS1DigsFn9SIm7tP5NNacTzmMG_v7mYc0q4mQ3bu_KlgDhUVEmLeZ-YBPjePEHI8s4YYBdnAqx5_lnWHblfEgUAxdOJUp4o2KLRILXZm5o/s1600/20140705_075104+(2).jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFp8rQ-Zhe2-nahId8LgTeSlV7R8m4c6R3qwS1DigsFn9SIm7tP5NNacTzmMG_v7mYc0q4mQ3bu_KlgDhUVEmLeZ-YBPjePEHI8s4YYBdnAqx5_lnWHblfEgUAxdOJUp4o2KLRILXZm5o/s1600/20140705_075104+(2).jpg" height="187" width="400" /></a>Ive wanted to try using einkorn for a while in a table beer, but until recently I was unable to source it. Luckily<br />
I found a local source in the Pac NW that grows both einkorn and emmer! I wont go too far into the history of Einkorn<a href="http://en.wikipedia.org/wiki/Einkorn_wheat" target="_blank"> but it is a very old grain</a>, and there is anecdotal evidence that it <a href="http://www.einkorn.com/did-wheat-hybridization-lead-to-celiac-disease/" target="_blank">maybe be OK for people who are sensitive to gluten.</a><br />
<br />
History aside, it looks very different from modern wheat berries (left side of pic). The einkorn is much more seed like and in my opinion has more of a rustic, heartier grainy flavor than your typical wheat berry. I am excited to see how the flavor of this beer turns out, all of my other table beer experiments with alternative grains have turned out wonderfully (amaranth, millet, rye).<br />
<br />
<u><b>Einkorn Biere de Table
</b></u><br />
<table border="1" cellpadding="5" cellspacing="5"><tbody></tbody><tbody>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Malt Bill</strong></td></tr>
<tr><th>Amt (lbs)</th><th colspan="2">Type</th></tr>
<tr><td align="middle" width="16%">13.0</td><td align="middle" colspan="2">Vienna</td></tr>
<tr><td align="middle" width="16%">3.0</td><td align="middle" colspan="2">Einkorn berries</td></tr>
<tr><td align="middle" colspan="3"><strong>Hops</strong></td></tr>
<tr><th align="middle" width="16%">Amt (oz)</th><th align="middle" width="16%">Type</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">3.25</td><td align="middle" width="16%">Fuggles (4.2%)</td><td align="middle" width="16%">60</td></tr>
<tr><td align="middle" width="16%">2.0</td><td align="middle" width="16%">Serebrianka (2.3%)</td><td align="middle" width="16%">10</td></tr>
<tr><td align="middle" width="16%">2.0</td><td align="middle" width="16%">Serebrianka (2.3%)</td><td align="middle" width="16%">0</td></tr>
<tr><td align="middle" colspan="3"><strong>Mash Schedule</strong></td></tr>
<tr><th align="middle" width="16%">Temp</th><th align="middle" width="16%">Ratio</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">151F</td><td align="middle" width="16%">0.8 qt/lb</td><td align="middle" width="16%">60</td></tr>
<tr><td align="middle" width="16%">170F</td><td align="middle" width="16%">2.0qt/lb</td><td align="middle" width="16%">15min - vorlauf</td></tr>
<tr></tr>
<tr><td align="middle"><strong>Yeast</strong></td><td align="middle" colspan="2">Belgian Ardennes WY3522 (3L starter)</td></tr>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Stats</strong></td></tr>
<tr><td align="middle" width="16%">11 gal</td><td align="middle" width="16%"><strong>OG</strong></td><td align="middle" width="16%">1047</td></tr>
<tr><td align="middle" width="16%">90% eff</td><td align="middle" width="16%"><strong>IBU</strong></td><td align="middle" width="16%">26</td></tr>
<tr><td align="middle" width="16%">13.5gal Boil</td><td align="middle" width="16%"><strong>FG</strong></td><td align="middle" width="16%"></td></tr>
</tbody></table>
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<br />Ryanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.com1tag:blogger.com,1999:blog-7406628831189172999.post-16733334793274891992014-07-05T16:36:00.001-07:002014-07-05T16:37:01.392-07:00Tripel Double - Split batch Tripel, Half Brett, Half "Clean"Brewing a golden strong has been on my to do list for a while now. In fact,my to do list is getting pretty long and looking at it is getting kind of overwhelming! When I was getting ready for this brew I knew that I wanted to do a few beers with a fairly similar profile, but with moderate amounts of differences between them. I generally do very few high ABV beers, so while I was preparing starters/etc I decide to compromise on a two of the batches and knock them both out at once. <br />
<div>
<br /></div>
<div>
My original intention was to do two beers</div>
<div>
<ol>
<li>A Belgian Strong, fermented with 1388 to emphasize the pear esters, possibly using pear juice, and a small amount of Nelson Sauvin hops late in the boil or at flame out</li>
<li>A Pils based malt bill, Brett Trois or Sherry flor, pear juice, vanilla, almond liqueur, French Oak?</li>
</ol>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Pc0-fEocDL5bi9TL6pRmIJW5GofRqrUycbOVOn2dW7JldDK95NJ_3uvFIKnyZQLsZSO6FsPaJDu8bdGPYS_xq_TJjtVlXGgN5Vi9XQb3-cPUUOxoMDboRbyWsz1T5WI9Rznryv189VE/s1600/coconut+sugar.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Pc0-fEocDL5bi9TL6pRmIJW5GofRqrUycbOVOn2dW7JldDK95NJ_3uvFIKnyZQLsZSO6FsPaJDu8bdGPYS_xq_TJjtVlXGgN5Vi9XQb3-cPUUOxoMDboRbyWsz1T5WI9Rznryv189VE/s1600/coconut+sugar.jpg" height="240" title="coconut sugar" width="320" /></a></div>
After thinking about the best way to approach doing both of these beers in a single go I decide to go with a Pilsner base using fuggles for bittering, and adding sugar to both to help dry them out, but adding it post-boil to use different types in each batch. I also skipped the Nelson for the time being, I plan on tasting the Brett version to see how it tastes prior to bottling, and if the flavors mesh I will dry hop with 0.5oz.</div>
</div>
<div>
<br /></div>
<div>
For the sugar additions I wanted to use something flavorful in the "clean" batch and something neutral in the Brett batch (wanted to make sure nothing overshadowed the pear juice addition). For the "clean" batch I went with coconut palm sugar, which has an amazing depth of flavor and is quite dark (see pic); while in the brett version I went with plain old table sugar. Each of these beers has been fermenting now for about a week at 65F in my chest freezer. I also ended up having about 2.5gal of extra wort with a slightly lower OG that I added about 24oz of Marionberry Jam. <a href="https://www.columbiaempirefarms.com/about-the-farm/" target="_blank">The jam is just about the best I have ever tried, lots of blackberry flavor, with hints of blueberry and uses more fruit and less sugar than most.</a> From what I'm told is seems to be regionally available in the early part of the year and then quickly disappears.</div>
<div>
<br /></div>
<div>
<b><u>Tripel Double</u></b></div>
<table border="1" cellpadding="5" cellspacing="5"><tbody></tbody><tbody>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Malt Bill</strong></td></tr>
<tr><th>Amt (lbs)</th><th colspan="2">Type</th></tr>
<tr><td align="middle" width="16%">18.0</td><td align="middle" colspan="2">Pilsner</td></tr>
<tr><td align="middle" width="16%">0.5<br />
0.5</td><td align="middle" colspan="2">Coconut Palm Sugar - "Clean" half<br />
Table sugar - Brett half</td></tr>
<tr><td align="middle" width="16%">TBD</td><td align="middle" colspan="2">Pear Juice Syrup - Brett Half</td></tr>
<tr><td align="middle" colspan="3"><strong>Hops</strong></td></tr>
<tr><th align="middle" width="16%">Amt (oz)</th><th align="middle" width="16%">Type</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">3.0</td><td align="middle" width="16%">Fuggles (4.2%)</td><td align="middle" width="16%">60</td></tr>
<tr><td align="middle" colspan="3"><strong>Mash Schedule</strong></td></tr>
<tr><th align="middle" width="16%">Temp</th><th align="middle" width="16%">Ratio</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">151F</td><td align="middle" width="16%">0.83qt/lb</td><td align="middle" width="16%">60</td></tr>
<tr><td align="middle" width="16%">170F</td><td align="middle" width="16%">2qt/lb</td><td align="middle" width="16%">15min - vorlauf</td></tr>
<tr></tr>
<tr><td align="middle"><strong>Yeast</strong></td><td align="middle" colspan="2">Belgian Strong Ale WY1388 (2L Starter)<br />
Brett Trois WL644 (400mL yeast cake)</td></tr>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Stats</strong></td></tr>
<tr><td align="middle" width="16%">6.5gal</td><td align="middle" width="16%"><strong>OG</strong></td><td align="middle" width="16%">1087*</td></tr>
<tr><td align="middle" width="16%">79% eff**</td><td align="middle" width="16%"><strong>IBU</strong></td><td align="middle" width="16%">26</td></tr>
<tr><td align="middle" width="16%">7.5gal Boil</td><td align="middle" width="16%"><strong>FG</strong></td><td align="middle" width="16%">-</td></tr>
<tr><td align="middle" colspan="3"><div style="text-align: left;">
<strong>Notes: * - </strong>OG prior to adding pear juice syrup, ** - efficiency was much higher if you take the extra 2.5gal into account (94%), Pear juice syrup will be added once primary fermentation has died down; vanilla, almond liqueur(homemade), and/or oak will be added at a later date and the post will be updated to reflect the amounts used</div>
</td></tr>
</tbody></table>
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<br />Ryanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.com1tag:blogger.com,1999:blog-7406628831189172999.post-40749548035059083672014-06-09T20:20:00.003-07:002014-06-09T20:23:31.237-07:00Dunkelweizen Redux<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEN3G8rNkcAcM2py1wcA3jIg-q4nVGMRKc2rwaRuas3eiWR5lLvp6urTGQDUxRt6pTQksxSR2OpyEU_vzmTcuCRAfP-m08NqGdlKMdwj783p8MJmtbH_C6ksynymvzs-LSnLcUhcE9CfY/s1600/20140518_133344.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEN3G8rNkcAcM2py1wcA3jIg-q4nVGMRKc2rwaRuas3eiWR5lLvp6urTGQDUxRt6pTQksxSR2OpyEU_vzmTcuCRAfP-m08NqGdlKMdwj783p8MJmtbH_C6ksynymvzs-LSnLcUhcE9CfY/s1600/20140518_133344.jpg" height="200" width="150" /></a></div>
Not much to say about this beer. It is basically a redo of one<a href="http://ryanbrews.blogspot.com/2013/03/dunkelweizen.html" target="_blank"> I did last year that I really liked a lot</a>. The only difference is that I decided to take the OG up a bit. In hindsight writing about it Im not sure that I like the idea of that as much as I did when I brewed it. Only time will tell if this beer will have the great balance that the previous one did.<br />
<br />
One thing I have noticed on the past two wheat beers Ive done is that my efficiency dropped a bit on both. Now I don't do many wheat beers (malted at least) so it may be that I'm not crushing the wheat malt quite as finely as I need to get my efficiency up where I like it (high 80's).<br />
<br />
When I use unmalted wheat, and well, really any unmalted grain I tend to grind it to flour. I guess my question to those malted wheat beer aficionados out there is, how fine do you grind you wheat malt? And are you getting a different efficiency with those types of beers than you normally do?? Its more of a curiosity to me than anything else.<br />
<br />
<br />
<b>Dunkelweizen<i> Redux</i></b><br />
<table border="1" cellpadding="5" cellspacing="5"><tbody></tbody><tbody>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Malt Bill</strong></td></tr>
<tr><th>Amt (lbs)</th><th colspan="2">Type</th></tr>
<tr><td align="middle" width="16%">5.75</td><td align="middle" colspan="2">Vienna (Weyermann)</td></tr>
<tr><td align="middle" width="16%">5.75</td><td align="middle" colspan="2">Pale Wheat (Weyermann)</td></tr>
<tr><td align="middle" width="16%">1.0</td><td align="middle" colspan="2">Caramunich</td></tr>
<tr><td align="middle" width="16%">3.0 oz</td><td align="middle" colspan="2">Carafa II</td></tr>
<tr><td align="middle" colspan="3"><strong>Hops</strong></td></tr>
<tr><th align="middle" width="16%">Amt (oz)</th><th align="middle" width="16%">Type</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">3.0</td><td align="middle" width="16%">Hallertau Mittelfrueh (3.3%)</td><td align="middle" width="16%">60</td></tr>
<tr><td align="middle" colspan="3"><strong>Mash Schedule</strong></td></tr>
<tr><th align="middle" width="16%">Temp</th><th align="middle" width="16%">Ratio</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">151F</td><td align="middle" width="16%">0.87qt/lb</td><td align="middle" width="16%">60</td></tr>
<tr><td align="middle" width="16%">170F</td><td align="middle" width="16%">2.0qt/lb</td><td align="middle" width="16%">15min - vorlauf</td></tr>
<tr></tr>
<tr><td align="middle"><strong>Yeast</strong></td><td align="middle" colspan="2">German Wheat WY 3333 (750mL starter)</td></tr>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Stats</strong></td></tr>
<tr><td align="middle" width="16%">6.25gal</td><td align="middle" width="16%"><strong>OG</strong></td><td align="middle" width="16%">1060</td></tr>
<tr><td align="middle" width="16%">79% eff</td><td align="middle" width="16%"><strong>IBU</strong></td><td align="middle" width="16%">18</td></tr>
<tr><td align="middle" width="16%">7.25gal Boil</td><td align="middle" width="16%"><strong>FG</strong></td><td align="middle" width="16%"></td></tr>
</tbody></table>
<br />
<div class="nobrtable">
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<br />Ryanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.com2tag:blogger.com,1999:blog-7406628831189172999.post-83797300921801054562014-05-17T09:39:00.000-07:002014-05-17T09:39:06.651-07:00Brett T. Nelson - Brett Trois IPA<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI1lVLX11rD21v3TJV2ef3o6LXF5i1qh0CNMAGMpfJv-AcODPBnEhrPA1aiVA8L8_4akVSMXmaB4BEkVkm2eIvAfSmTnoWRZalYednzt8-fznIJsXRxupqUBDANqDq6UXsHiiTbZEGyh8/s1600/pellet+love.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI1lVLX11rD21v3TJV2ef3o6LXF5i1qh0CNMAGMpfJv-AcODPBnEhrPA1aiVA8L8_4akVSMXmaB4BEkVkm2eIvAfSmTnoWRZalYednzt8-fznIJsXRxupqUBDANqDq6UXsHiiTbZEGyh8/s1600/pellet+love.jpg" height="150" width="200" /></a>I know I'm not the first person to put this combination together, though I must admit I'm not entirely sure where I came across the mix. Whoever or wherever my source of inspiration for this beer is, I appreciate it! Something about the mix (grapey, tropical fruit, gooseberries, and white wine) just sounds amazing!<br />
<br />
Its been a bit since my last 100% brett beer. In fact my funky, wild and sour brewing in general has been a bit lacking in the last year or so. I plan on changing that in the next few months with lots of ideas I've been saving up during my brewing hiatus over the last year, though I will sprinkle in some "normal" beers to keep the taps flowing.<br />
<br />
For this beer it couldn't be more simple, a grist of Vienna, copious amounts of Nelson Sauvin hops and Brett Trois. I'm expecting this to be a introduction to Brettanomyces for all the new hop-heads I've met since I moved to the Inland NW. I think this recipe is more of a bridge between a 'normal' beer and a wild and funky one (Brett T is just too fruity and un-brett like when the beer is young). Slowly I hope to bring other local homebrewers over to the funk. <br />
<br />
From an otherwise very simple recipe, I did decide to take the complexity up one notch; I adjusted the water profile. For this beer I wast targeting a profile to provide a relatively balanced beer (Malt:IBUs), though slightly tipped towards the malt. To do this I adjusted the water profile by adding some gypsum and calcium chloride. <br />
<br />
One thing that I really do wish is that we could get whole leaf NZ hops here in the States. I know that shipping hops over seas makes this unlikely due to the shipping costs, but I really do hate pellets. Ive always avoided them because of the mess of dealing with the sludge. Now I suppose I could use a spider or a hop sock, but that's extra equipment and mess to deal with. To top it off I far and away prefer the extra filtering capabilities that whole hops offer, which really help me to keep junk out of the fermentor. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9kp1W8e5p0dcuDI3C60Lqr9-X3EfndqB6LYvlD_OqH8Q-7oTbkU75TMFNm_Vrj9XYCCBCaDSO1-g-pk-qR81ENMUlIRp-fkYLk6Pv3_cHvdNNnPSZd-wsmb9oLbqCFO4lPFhsU5pIRsc/s1600/20140504_102032+(2).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9kp1W8e5p0dcuDI3C60Lqr9-X3EfndqB6LYvlD_OqH8Q-7oTbkU75TMFNm_Vrj9XYCCBCaDSO1-g-pk-qR81ENMUlIRp-fkYLk6Pv3_cHvdNNnPSZd-wsmb9oLbqCFO4lPFhsU5pIRsc/s1600/20140504_102032+(2).jpg" height="171" width="320" /></a><br />
One really nice thing about this brew day was that unlike my other recent brewing attempts this brew day went off without a hitch. No mid-mash soldering, no boil overs, no leaking HLT fittings, no missing equipment or broken wall warts. All in all it was actually kind of enjoyable for once! I think the best part of the day though was when I got a good laugh from my dogs. They hung out with me in the garage because it was raining and I hadn't really paid any attention to them. Towards the end of the day I looked over and them and realized I had created the first two dog centipede! bwahahaha.<br />
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: left;">
<b><u>Brett T. Nelson</u></b></div>
<table border="1" cellpadding="5" cellspacing="5"><tbody></tbody><tbody>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Malt Bill</strong></td></tr>
<tr><th>Amt (lbs)</th><th colspan="2">Type</th></tr>
<tr><td align="middle" width="16%">11.0</td><td align="middle" colspan="2">Pilsner</td></tr>
<tr><td align="middle" colspan="3"><strong>Hops</strong></td></tr>
<tr><th align="middle" width="16%">Amt (oz)</th><th align="middle" width="16%">Type</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">1.0</td><td align="middle" width="16%">Nelson Sauvin (11.4%)</td><td align="middle" width="16%">60</td></tr>
<tr><td align="middle" width="16%">1.0</td><td align="middle" width="16%">Nelson Sauvin (11.4%)</td><td align="middle" width="16%">15</td></tr>
<tr><td align="middle" width="16%">1.0</td><td align="middle" width="16%">Nelson Sauvin (11.4%)</td><td align="middle" width="16%">5</td></tr>
<tr><td align="middle" width="16%">2.0</td><td align="middle" width="16%">Nelson Sauvin (11.4%)</td><td align="middle" width="16%">0</td></tr>
<tr><td align="middle" width="16%">2.0</td><td align="middle" width="16%">Nelson Sauvin (11.4%)</td><td align="middle" width="16%">Keg Hop</td></tr>
<tr><td align="middle" colspan="3"><strong>Mash Schedule</strong></td></tr>
<tr><th align="middle" width="16%">Temp</th><th align="middle" width="16%">Ratio</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">153F</td><td align="middle" width="16%">0.8qt/lb</td><td align="middle" width="16%">60</td></tr>
<tr><td align="middle" width="16%">170F</td><td align="middle" width="16%">2qt/lb</td><td align="middle" width="16%">15min - vorlauf</td></tr>
<tr></tr>
<tr><td align="middle"><strong>Yeast</strong></td><td align="middle" colspan="2">Brett Trois WLP644 (2L stepped starter)</td></tr>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Stats</strong></td></tr>
<tr><td align="middle" width="16%">5.75gal</td><td align="middle" width="16%"><strong>OG</strong></td><td align="middle" width="16%">1058</td></tr>
<tr><td align="middle" width="16%">84% eff</td><td align="middle" width="16%"><strong>IBU</strong></td><td align="middle" width="16%">55</td></tr>
<tr><td align="middle" width="16%">7gal Boil</td><td align="middle" width="16%"><strong>FG</strong></td><td align="middle" width="16%"></td></tr>
</tbody></table>
<br />Ryanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.com2tag:blogger.com,1999:blog-7406628831189172999.post-51071637243791553752014-04-27T08:40:00.000-07:002014-04-27T08:42:03.660-07:00Flanders Red 2014<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFYmU06g836tT371CRonjIod02O3FNRlV17aNzcXktMNz6QZ59wVyFz3vGxFKi4LOl-3LhFOUt517xnkemkcjIUEZTlyoYKuqqzgPENbHBbNtn0n_c4NBdcX1n5KQx4KEl3-2TC57K7_g/s1600/20140420_085021+%25282%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFYmU06g836tT371CRonjIod02O3FNRlV17aNzcXktMNz6QZ59wVyFz3vGxFKi4LOl-3LhFOUt517xnkemkcjIUEZTlyoYKuqqzgPENbHBbNtn0n_c4NBdcX1n5KQx4KEl3-2TC57K7_g/s1600/20140420_085021+%25282%2529.jpg" height="154" width="200" /></a></div>
I wasn't quite sure I wanted to brew this beer yet, as I currently don't have anything on tap and I only have a single beer fermenting (Slump Buster PA). I would've liked to have a few more in the pipeline before I got a 1yr+ sour going, but I did really need to get to this before my pack of roeselare started getting old. I was originally hoping to get some more of Al's bug blends from<a href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0CCkQFjAA&url=http%3A%2F%2Fwww.eastcoastyeast.com%2F&ei=9IhSU83uO4TuyAHg-4GQAg&usg=AFQjCNFEmG9yQXCG6TEbull_KVfgRWfcDA&sig2=X3zirQP_sHPyuUateZdAfQ&bvm=bv.65058239,d.aWc" target="_blank"> ECY</a> for this batch but that didn't pan out. The <a href="http://ryanbrews.blogspot.com/2010/01/bugfarm-brew.html" target="_blank">last time I got a hold of some was quite a long time ago, and was before he was selling it</a> commercially, however it did turn out fantastic!<br />
<br />
Unfortunately this time around I wasn't able to get my hands on any. I'm not too worried though as I've done used Roeselare in the past and had <a href="http://ryanbrews.blogspot.com/2009/10/flanders-red-2009.html" target="_blank">great results</a>. Thinking forward, and due to the difficulties of getting ECY blends, this time next year I'm looking forward to finally doing a true ambient fermentation. I'll be putting the wort in a small apple or cherry orchard nearby to capture some bugs.<br />
<br />
Fort this years beer, I decided to change up the malt bill a bit and do something different that the typical malt bill <a href="http://ryanbrews.blogspot.com/2009/10/flanders-red-2009.html" target="_blank">I've done in the past</a>. The malt bill I'd previously used was outlined in Wild Brews, many other people, including myself, have used that as a guideline for reds and had nothing but great luck. However, the more I make sours, the more I want to play with the base beer to see what I can get out of it. Honestly after 1yr+ in the fermentor I'm not sure how much character is left from the malt anyway.<br />
<br />
In this batch I'm using just enough Special B and Aromatic malt to get me in the color range for a red, with a bit of honey malt for aromatics. I even tossed around the idea of using a little roasted barley for color, or even a <a href="http://www.bestmalz.de/en/malt/BEST_Red_X.htm" target="_blank">100% Red X malt bill </a>(which I will do soon enough)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEs5pGrV-Aejr05Cjqb9pjGiz7tNUtUkEmW2FrHuj5HBmHQNy1Z4QANmm2oMpko8C9mhb4xj_xU8CbzEHWBakdA1Zq0iBl8_KLUXV_Y6GtMZjY69R5gDH-KeL9TaPIAEzUA_jz5M3OIdw/s1600/20140420_094658.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEs5pGrV-Aejr05Cjqb9pjGiz7tNUtUkEmW2FrHuj5HBmHQNy1Z4QANmm2oMpko8C9mhb4xj_xU8CbzEHWBakdA1Zq0iBl8_KLUXV_Y6GtMZjY69R5gDH-KeL9TaPIAEzUA_jz5M3OIdw/s1600/20140420_094658.jpg" height="320" width="240" /></a>Aside from the changes to the malt bill, I am also approach the mash schedule a little bit differently. This time around I will mash the barley without adding the wheat. Then right before mashout I plan on adding the crushed wheat and vorlaufing. I'm hoping this will retain some starch, but still allow for decent conversion. I'm also likely only going to do a 15min mash and a 15min vorlauf to keep things quick and simple.<br />
<br />
One last minute change I made was to use some aged hops I had on hand. I cant say I've ever been one to think that a large quantity of aged hops was necessary for homebrewed sours, and have almost always advocated for using a small quantity of fresh hops to get your IBU's. My rationale has always been that a large quantity of aged hops is only needed when your dealing with the unknown of a spontaneous ferment (lots of protection against the bad bacteria). <br />
<br />
However recently, (brewday), I began thinking about brett and hops, which is something that has been <a href="http://www.lewybrewing.com/2013/11/yellow-tractor-brett-session-ipa.html" target="_blank">coming up</a> a lot more in <a href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0CCkQFjAA&url=http%3A%2F%2Fwww.themadfermentationist.com%2F2012%2F07%2F100-brett-trois-ipa-recipe.html&ei=Jx9dU92NK4WCyQG_24C4Cw&usg=AFQjCNEsfeYidaUNjagX1LbA66Fl-Z2FLQ&sig2=KJBTQ-xsKqmVBNYybe4mzQ&bvm=bv.65397613,d.aWc" target="_blank">homebrew</a> and <a href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&cad=rja&uact=8&ved=0CD4QFjAD&url=http%3A%2F%2Fwww.beeradvocate.com%2Fbeer%2Fprofile%2F24300%2F82387%2F&ei=Jx9dU92NK4WCyQG_24C4Cw&usg=AFQjCNHAxt-Qtyvx8dM0lNQN5_KfvKPnsQ&sig2=ULfgYKpgVf-DglpEnJbnNQ&bvm=bv.65397613,d.aWc" target="_blank">commercial</a> <a href="http://moderntimesbeer.com/blog/read-this-before-drinking-neverwhere" target="_blank">examples</a>. There are lots of examples of Brett IPA's out there now, and the consensus seems to be that the hop profile becomes muted much more quickly in a brett beer than in a sacch one. I'm starting to wonder if the brett is eating the hop oils/acids? If this is the case then there is likely a flavor contribution from large amounts of aged hops in the beer that we have been missing out on!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrJH5YM85J9y8NpRnqa9lT3B4MF5dEYefHaGcxrsVY9YnEFU5yy732gRFKhKgfmcxq3gRkDipzB9NAuci5PJFywTgGlnQVLndwNlcOm5lj4ho0teRjC7FEVZ0RlU48ByHaOI2q8CxFDeo/s1600/20140420_085749+(2).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrJH5YM85J9y8NpRnqa9lT3B4MF5dEYefHaGcxrsVY9YnEFU5yy732gRFKhKgfmcxq3gRkDipzB9NAuci5PJFywTgGlnQVLndwNlcOm5lj4ho0teRjC7FEVZ0RlU48ByHaOI2q8CxFDeo/s1600/20140420_085749+(2).jpg" height="213" width="320" /></a><br />
With this line of thinking, and being pinched for time (couldn't find my scale to weigh out fresh hops), I decided to toss in copious amounts of aged hops in the boil. I wish I could have done<br />
a side by side of the same wort with different hops (aged vs fresh) to test this theory, but I wasn't set up for it, maybe next time?<br />
<br />
One last thing, my brew area still inst set up (well) and my garage around it is a disaster area. In the middle of my brewing I jumped and hopped across one of the many piles in the garage and managed to trip and rip apart my temperature probe wire. Now that I'm using an electric HLT, I cant really brew without the temp probe being connected, so I had to do a bit of soldering on the fly! (10min after I fixed it the first time I had to do it again..........)<br />
<br />
<b>Flanders Red 2014</b> - <a href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0CCkQFjAA&url=http%3A%2F%2Fryanbrews.blogspot.com%2F2009%2F10%2Fflanders-red-2009.html&ei=xYhSU-XFGPDlyAG4kYDoDw&usg=AFQjCNGr6iqUu_ANHt96xXLyDV9vjTGcyA&sig2=D8uR6Tk_eMmd-jvV2bekSg&bvm=bv.65058239,d.aWc" target="_blank">cant believe its been 5yrs since my last one!</a>
<br />
<table border="1" cellpadding="5" cellspacing="5"><tbody></tbody><tbody>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Malt Bill</strong></td></tr>
<tr><th>Amt (lbs)</th><th colspan="2">Type</th></tr>
<tr><td align="middle" width="16%">6.5</td><td align="middle" colspan="2">NW Pale Malt</td></tr>
<tr><td align="middle" width="16%">1.0</td><td align="middle" colspan="2">Honey Malt</td></tr>
<tr><td align="middle" width="16%">1.0</td><td align="middle" colspan="2">Wheat Berries - added just before vorlauf</td></tr>
<tr><td align="middle" width="16%">0.5</td><td align="middle" colspan="2">Aromatic</td></tr>
<tr><td align="middle" width="16%">0.5</td><td align="middle" colspan="2">Special B</td></tr>
<tr><td align="middle" colspan="3"><strong>Hops</strong></td></tr>
<tr><th align="middle" width="16%">Amt (oz)</th><th align="middle" width="16%">Type</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">6 handfuls</td><td align="middle" width="16%">2006 Magnum</td><td align="middle" width="16%">60</td></tr>
<tr><td align="middle" colspan="3"><strong>Mash Schedule</strong></td></tr>
<tr><th align="middle" width="16%">Temp</th><th align="middle" width="16%">Ratio</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">152F</td><td align="middle" width="16%">1.1qt/lb (sans wheat)</td><td align="middle" width="16%">60</td></tr>
<tr><td align="middle" width="16%">170F</td><td align="middle" width="16%">2qt/lb (with wheat)</td><td align="middle" width="16%">15min - vorlauf</td></tr>
<tr></tr>
<tr><td align="middle"><strong>Yeast</strong></td><td align="middle" colspan="2">Roeselare WY3763</td></tr>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Stats</strong></td></tr>
<tr><td align="middle" width="16%">5.5gal</td><td align="middle" width="16%"><strong>OG</strong></td><td align="middle" width="16%">1047</td></tr>
<tr><td align="middle" width="16%">85% eff</td><td align="middle" width="16%"><strong>IBU</strong></td><td align="middle" width="16%">Low?</td></tr>
<tr><td align="middle" width="16%">7gal Boil</td><td align="middle" width="16%"><strong>FG</strong></td><td align="middle" width="16%"></td></tr>
</tbody></table>
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<div class="nobrtable">
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<br />Ryanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.com3tag:blogger.com,1999:blog-7406628831189172999.post-81366719973857534552014-04-18T12:15:00.001-07:002014-05-01T17:28:33.486-07:00Slump Buster Pale Ale - A Homebrewed Beer<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisFS2pT4Ld0NhiED8Hb9O0AFbPmG2nQ1WOAvVgznaiiG_mgCvYpmcQQHBZW357hwn4ts8SYQkF-s8hvX9jccaJm-4ed8KXAK623LaaWm9_Ea9pTRNwOiOEM4nzLHLDlVdW58JVzgTAWyg/s1600/20140413_101532.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisFS2pT4Ld0NhiED8Hb9O0AFbPmG2nQ1WOAvVgznaiiG_mgCvYpmcQQHBZW357hwn4ts8SYQkF-s8hvX9jccaJm-4ed8KXAK623LaaWm9_Ea9pTRNwOiOEM4nzLHLDlVdW58JVzgTAWyg/s1600/20140413_101532.jpg" height="222" width="296" /></a>This beer has been a long time coming now. Its strange to say but its been around 11-12mos since I last brewed! Lots of things have changed in the past year and I'm still trying to work out some of the kinks of brewing in a new location and with my electric setup (only HLT currently). One things for sure, the cold tap water in Washington sure does chill a beer down quick!<br />
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To come back from my hiatus I wanted to do something relatively simple yet very tasty. I've been drinking lots of pale ales and IPA's lately (lots of local stuff) so I thought I'd keep the trend going and do a pale.<br />
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Most of the local beers Ive been drinking are West Coast IPA's and pales, however for this beer I was inspired a bit by British bitters, in that I wanted a solid bitterness, lots of aroma, and only mild amounts of hoppy flavors. I intended for the malt to show off, but I couldn't find some of my brewing salts (CaCl) so I think this one is gonna be more about the bitterness (low Cl, high SO4). That's fine though, and it also gives me a first crack at seeing how the local water will do in my homebrew (albeit with some chemistry changes).<br />
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This should be the first of quite a few new recipe posts in the near future (lots of ideas in a year of no brewing!). I'm also going to try and do a write up on my electric conversion when its complete.<br />
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<u><b>Slump Buster Pale Ale</b></u> - Hopefully I wont regret this one....... :)<br />
<table border="1" cellpadding="5" cellspacing="5"><tbody></tbody><tbody>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Malt Bill</strong></td></tr>
<tr><th>Amt (lbs)</th><th colspan="2">Type</th></tr>
<tr><td align="middle" width="16%">6.0</td><td align="middle" colspan="2">Northwestern Pale Malt (GW)</td></tr>
<tr><td align="middle" width="16%">3.0</td><td align="middle" colspan="2">Vienna (Weyermann)</td></tr>
<tr><td align="middle" colspan="3"><strong>Hops</strong></td></tr>
<tr><th align="middle" width="16%">Amt (oz)</th><th align="middle" width="16%">Type</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">0.50</td><td align="middle" width="16%">Summit (18.1%)</td><td align="middle" width="16%">60</td></tr>
<tr><td align="middle" width="16%">1.0</td><td align="middle" width="16%">Ahtanum (4.9%)</td><td align="middle" width="16%">5</td></tr>
<tr><td align="middle" width="16%">1.0</td><td align="middle" width="16%">Summit (18.1%)</td><td align="middle" width="16%">KO</td></tr>
<tr><td align="middle" width="16%">1.0</td><td align="middle" width="16%">Ahtanum (4.9%)</td><td align="middle" width="16%">KO</td></tr>
<tr><td align="middle" width="16%">TBD</td><td align="middle" width="16%">Ahtanum (4.9%)</td><td align="middle" width="16%">Dry Hop</td></tr>
<tr><td align="middle" width="16%">TBD</td><td align="middle" width="16%">Summit (18.1%)</td><td align="middle" width="16%">Dry Hop</td></tr>
<tr><td align="middle" colspan="3"><strong>Mash Schedule</strong></td></tr>
<tr><th align="middle" width="16%">Temp</th><th align="middle" width="16%">Ratio</th><th align="middle" width="16%">Time</th></tr>
<tr><td align="middle" width="16%">151F</td><td align="middle" width="16%">0.9qt/lb</td><td align="middle" width="16%">60</td></tr>
<tr><td align="middle" width="16%">170F</td><td align="middle" width="16%">2.0qt/lb</td><td align="middle" width="16%">15min - vorlauf</td></tr>
<tr></tr>
<tr><td align="middle"><strong>Yeast</strong></td><td align="middle" colspan="2">American Ale WY1056 (500mL Starter)</td></tr>
<tr></tr>
<tr><td align="middle" colspan="3"><strong>Stats</strong></td></tr>
<tr><td align="middle" width="16%">5.5gal</td><td align="middle" width="16%"><strong>OG</strong></td><td align="middle" width="16%">1051</td></tr>
<tr><td align="middle" width="16%">86% eff</td><td align="middle" width="16%"><strong>IBU</strong></td><td align="middle" width="16%">32</td></tr>
<tr><td align="middle" width="16%">7gal Boil</td><td align="middle" width="16%"><strong>FG</strong></td><td align="middle" width="16%"></td></tr>
</tbody></table>
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<br />Ryanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.com2