Tuesday, December 23, 2008
Thursday, December 04, 2008
Sunday, November 30, 2008
Tonight I racked over my still unnamed IPA and added the Willamette dry hops to both carboys. I had a taste and was really pleased with the flavor. This is going to be a great IPA. There were a few things about the brew day that I forgot to outline:
Step mashed - I used a step mash instead of a single infusion mash. I did this for more practical reasons of just questioning the amount of water that I could add to the mashtun with that volume of grain. The first step was 135 for 30 min and the second step was 150 for another 30 min. Finally, because we were not able to get up to 168 for mashout (short on room in the mashtun) and because it was so cold out, we sparged out with near boiling water. All day we were losing temp on water because of the extreme man cold that we brave for beer.
Finally I broke out some of the Tripel Nipple that I have been aging since January. It's great. I am really pleased how this beer turned out. It's a little intense on the tongue, but the banana and spices really make this a great example of a tripel. I need to dial down the carbonation a bit, but the recipe is spot on. I am going to need to do this one again.
Posted by Travis at 11:12 PM
Wednesday, November 26, 2008
On his way through this summer, Ted and I exchanged a few brews. I have been through a few of them (and really liked all so far!), but was saving the Mint Stout for a rainy day. Well in CNY, rainy days quickly turn into snowy days, so Nick and I tasted the mint stout after our brew day this weekend.
I was impressed with the brew. I am not sure I would be able to handle 5 gallons of it (good thing he only made a 1 gallon batch), but it was tasty nonetheless. Ted really hits the mark on his brews (unlike MNB), but if I had to make a suggestion, it would be to tone down the carbonation just a little.
Posted by Travis at 10:52 AM
Sunday, November 23, 2008
...It felt good to be out of the snow. While we are still unsure about the name of this IPA, for now it's a poe-boy because we used our free hops from Red Hook for it! It's a great tour if you get the chance and you're in Portsmouth, I recommend it.
As you can see from the picture above, it was actually cold out for our brew day. This is man brewing conditions, not like those in Georgia where 55f is a cold brew night. We got to brew out the Carharts already!
This was an IPA with a lot of hops and about 55lbs of grain involved. There were some adjustments to the recipe that was indicated earlier. First off, it was German Tetinang, not Galana that we had to brew with so we went a little heavier on the Northern Brewer. In the end, we were able to get very near our intended IBU's.
Now when it came to how to distribute the hops over two 10 gallon batches of beer, Nick had a pretty crazy idea to help us brew and cool in a timely manner. First off, please note that we take and mix all of the batches when we put them into our fermentation buckets.
Now Nick's idea was simple - We have bittering hops and flavor hops. The flavor/aroma hops do not need to boil for the full 60 min, nor does the wort that gets those hops. So, we have one 10 gallon keggle for bittering that boils the full 60 min, and the second one boils with all the late hops additions. While we cool the flavor/aroma keggle, the bittering keggle is on the second leg of it's boil. By the time we are done with the flavor/aroma keggle, the bittering one is ready to cool.
I racked my brain for a way to make this not an acceptable method, but it seems pretty logical. I am interested to hear some feedback, if I get ambitious, I may make a diagram for this.
So, quick recap - The keggle on the left has all the bittering hops additions. The keggle on the right has all the aroma and flavor hops additions and only boils for 1/2 hr. In the end, they are all mixed together.
Overall it was a great brew day. We missed out on our volume and didn't take any mashing/sparging readings, but we were well over our mark on gravity (1.066, instead of 1.057) so I think in the end, we were right where we wanted to be. The beer was a nice straw color, so we will see how it settles out.
We also did a tasting of Ted's Mint Stout. I will be posting up a video later this week to get everyone through turkey day.
Friday, November 21, 2008
Finally, we are going to brew this weekend! Because Nick and I are so low on brew and because I was able to come across some free high alpha acid hops while on brew tour, we are making an American IPA. I picked up the grains last night and I am going to be rocking the starter tonight.
This is currently a namless IPA, but I am sure Nick and I will come up with something good.
Batch Size: 20.00 gal
Boil Size: 22.89 gal
Estimated OG: 1.057 SG
Estimated Color: 8.0 SRM
Estimated IBU: 98.4 IBU
Brewhouse Efficiency: 60.00 %
Boil Time: 90 Minutes
50.00 lb Pale Malt (2 Row) 91.32 %
2.00 lb Caramel/Crystal Malt - 20L 3.65 %
1.50 lb Caramel/Crystal Malt - 60L 2.74 %
1.25 lb Cara-Pils/Dextrine 2.28 %
5.00 oz Galena [13.00 %] (90 min) 59.8 IBU
2.00 oz Northern Brewer [8.50 %] (45 min) 13.4 IBU
2.00 oz Northern Brewer [8.50 %] (30 min) 11.2 IBU
2.00 oz Northern Brewer [8.50 %] (20 min) 8.9 IBU
2.00 oz Williamette [5.50 %] (15 min) 4.7 IBU
2.00 oz Williamette [5.50 %] (1 min) 0.4 IBU
1 Pkgs American Ale (Wyeast Labs #1056) [SYeast-Ale
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 54.75 lb
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 17.11 gal of water at 161.4 F 150.0 F
10 min Mash Out Add 10.95 gal of water at 200.2 F 168.0 F
I am still up in the air about weather or not we're going to fly sparge or batch sparge. It will be a game time decision.
On another note, I would like to congratulate Joel (the picture was taken at a MNB brew night)from Monday Night Brewery was recently elected 4th ward dog catcher. With his political prowess, I am sure he will be moving up the ranks to city-wide dog catcher in no time!