Awesome Sauce IPA

Well, I can’t believe it, but I haven’t brewed in a few weeks, so my birthday weekend seemed like a natural fit to solve that problem.

This go around, it is my imperial IPA, Awesome Sauce IPA, which sits comfortably at an OG of 1.085 and 85 IBUs (on paper). This was not the actual recipe I wanted to make, unfortunately, because what I had written was nearly an all-grain batch, and I still do not have a mash-tun for my grains (next year, I swear!). I altered my recipe to match what I could make and my wallet could survive, which turned out to be a twist on a kit that was reasonably priced.

Coren was along for the ride on this one, which is turning out to be a typical occurrence, as she is regularly turning into my muse. I wanted to mention here that I really appreciate her for sticking it out with me when I’m brewing, which I’m sure is not the most fun for her. Thanks Cocoa!

So, let’s talk about this brew. This is a monster of a beer, as you can tell just by the stats, but the grain bill really tells the story. I came in at just over 10 lbs. for the overall amount of fermentables going into this batch, not to mention 6 oz. of hops during the boil and 1 oz. for dry hopping. Yikes, that is almost enough to stand up and salute you!

The product couldn’t have come together any cleaner, as it was all part of the now established process. I think Coren is right about me being more comfortable with each successive batch, which makes the process so much more enjoyable.

By the time I finished, I had it all said and done in easy 3.5 hours and felt pretty satisfied. The color, a nice amber color, is exactly what I was aiming for and the hops mingled together nicely, even if they were not the particular varieties I originally had incorporated into the recipe.

To ensure this big of a batch was managed properly, I downplayed some of the fermentables by only adding half of the rock sugar at flame out, which will be rejoined with the other half right about the peak of fermentation (dissolved in some boiling water and cooled, of course). This was something I picked up online as a way to ensure the yeast had a chance to make it through the growth phase, which I suppose was already in action for a while, but I saw no harm in it. Additionally, I made a growler’s worth of a yeast starter with the dry yeast it came with and pitched a smack pack of liquid yeast (Wyeast rules!), just because of how big of a batch this was.

The fermentation was not only active when I got up the following morning, but I had a full blown krausen-saurus on my hands! Anyone that needs advice on the use of a blow-out hose, let me advise you thusly: ALWAYS USE ONE! If I hadn’t, the brew room would have several ounces of ruined beer all over it.

When I get home, I’m going to probably set up the rest of the rock sugar and pitch it. As of now, I’m pretty happy with this run, but I want to make my recipe next time, so be prepared for this one to make another appearance in 2013 with a whole different profile.

As always, drink well and be merry. Slainte!

Update 1: Ok, hands down, this was the best fermentation I have ever had. It lasted at a good rate for well over 5 days, and really only slowed down at the 1 week mark. This was all thanks to adding the extra candi sugar I had left over, which probably puts my OG at closer to 1.080. I wasn't willing to risk taking a sample with such an aggressive fermentation, so we will have to wait and see.

 

Update 2: The fermentation FINALLY is done, and I gave it another 3 days to settle down and get some of the secondary fermentation done. As soon as it was done, I moved it over to my secondary and added the rose & heather flowers. I also added one more ounce of Citra for dry hopping, so watch out!

 

Update 3: The flowers were in for about 5 days when I removed them (so much easier in a muslin bag). I let the hops stick around for a full week before I trainsfered it to the secondary FV. I am looking to bottle this in just about a week or 10 days, allowing the flavors to calm themselves beforehand. I'm hoping for something around 9% ABV, so here is hoping!

 

Update 4: The brew is in the bottles, and even if I did this one on my own (my decision, so don't give Coren a hard time), it went really quickly. I ended up with a yield that was probably closer to 5.5 gal, but I think the ABV is going to be near the 8.5-9% mark, with the possibility of hitting over 9% (I'm smiling as I type this line). The aroma, taste, and color of this couldn't have possibly made me happier. In one week, I'll test the carbonation progress and most likely be putting these in the fridge. Can someone please speed up time/give me a kegging system so I can stop waiting so long?

Brewing Wish List

Good day to you all my fellow zymurgists!

I haven't been online in some time, so I thought I'd take a moment and share my most recent discovery, or rather, my thriftiness.

Having been in the online community for several homebrewing supply stores, I started actually crunching some numbers. Originally, I thought I was stuck paying several thousands of dollars to have the set up for all-grain, with some tasty add-ons, taken care of. Well, that is totally not the case.

After digging around Northern Brewer's site, I found that I could accomplish my goals for a touch over $1,500, and that is including tax & shipping!

The wish list currently stands at this so far, and I don't expect it to change a whole lot:

Megapot-15 Gallon (ball valve, brewmometer, false bottom)

Wort Chiller-3/8"X25'

Yeast Starter Kit 2L

Vortx Stir Plate

5 Gallon Keg System

CO2 Cylinder 10 lbs.

Double-mesh Stainless Strainer

Bayou Cooker

Deluxe All-Grain System-10 Gallon

JSP MaltMill Model A (Case Hardened Rollers)

Granted, that is still quite a bit of money, but I can very easily begin the process of saving up for it all, or do it piecemeal. I know the kegging, all-grain, and new kettle are the top of my list, but the rest of it are just ways for me to make the process, especially the end product, better.

I am also contemplating buying a old keg from a bar or distributor, taking it to a machine shop so someone can plasma cut the top out and use that as my new kettle. Considering that is dependant on the whim of the universe, I am not holding my breath for a quick turn around. Should anyone reading know someone that could help, I would gladly repay them with some home brew (wink wink).

Well, that is all I have for this post, but stay tuned. I have a few recipes I'm working on and some updates to old ones coming soon.

As always, drink well and be merry. Slainte!

Coren's Corner: Schlafly Fresh Hop Festival Review

I'd like to first of apologize for not posting in a bit. I've been crazy busy, and I have a post about our most recent beer to add, plus some updates to the white house porter.

That aside, this is the debut post from Coren. When she posts in the future it will be with the tagline Coren's Corner, so why not start with her first review?!

Without further ado...here is her post.
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         Why hello beautiful beer people.  My name is Coren and I confess...I am a beer geek.  Brian, the main blogger, has mentioned me a few times with some of the recommendations of beer (I am the big fan of Three Floyds Beer, and his occasional muse).
He has given me the opportunity to review a recent trip to the great city of St. Louis for Schlafly’s Fresh Hop Fest.  This event happened on October 27, 2012 and it was definitely one to remember.
Being the great guy that he is, Brian got me on the list to volunteer at this yearly event. Now, I have been to a couple beer tastings and festivals in the past, but I have never seen the other side.  Some of those events were good, a few were pretty bad and others left me wondering, WTF?  So, I had a pretty good idea of what was to be expected from an attendee.  However, being a volunteer for the first time, I was a little nervous, but anxiously optimistic.
Schlafly is well known in the St. Louis area, and to me as well: I am in love with their Oatmeal Stout.  If I remember correctly, the brewery has been around for over 20 years.  What makes the Fresh Hops Fest special is the fact Schlafly invites other breweries from around Missouri to participate and serve their own beers.  The only catch is each brewery must come up with a beer that is made with a special sort of fresh hop, hence the title of the festival.  For example, Urban Chestnut altered the recipe of their flag ship beer called Winged Nut by adding St. Louis-grown Canadian Red Vine hops.
Well, let’s get back to me volunteering.  My position was to man the Hefeweizen station (it is an American wheat ale, not a traditional hefeweizen, but never mind that). Now, you may be asking, “Why was there a Hefeweizen at a Fresh Hops Fest?”  It is as simple as this:  not everyone that attends these festivals is all about hoppy beer.
With me wearing my Schlafly Winter ESB shirt, I was ready to take on the masses as the festival opened at 2pm.  Beer geeks, homebrewers, hop heads, and beer festival-virgins started to head into the patio at Schlafly’s Bottleworks.  The weather that day was crisp and very fall like at roughly 40 degrees
With the mix we had in the crowd that day, the first timers would come up to me and ask questions like, “What exactly do I do here?” or “What beers would you recommend?”  I simply told them to just try each beer at least once, the go back to the ones you like.  And if you truly did not like any of the exceptional creations that were made for this day, come back to my station for a “safe” Hefewezein (also provided were Schlafly’s Oatmeal Stout and Pale Ale).
What I found to be somewhat amusing, I kept getting the same people coming back to me, but I figured, whatever floats their boat. I found myself being a bartender for a day, and you know what, I totally rocked it. At one point, I did have a line of about 10 people waiting, which I managed pretty well I think.  I also did kind of take over other stations and started to pour the other beers, when the need arose.  The enjoyment of being at such a fun festival was truly making me a happy girl and this made time fly so fast.
I enjoyed watching how men and women were so serious about tasting each beer.  They would first smell the aroma, look at the color, take an assessment, and finally take a taste.  That is how you figure out the different flavors and complexities the beer has to offer, which I now do unconsciously (thanks, Brian).
Volunteering gave me a radically different idea of what exactly a craft beer community is all about.  This collection of people are about making a good beer, sharing that with the world, getting feedback, and trying again.  You can love a beer and declare it as the most amazing thing since sliced bread, or utterly despise it.  Hell, you can bitch about it all you want and what was gross about it.  But, breweries take such pride in every one of their additions to the craft beer culture.  Craft beer is for sure making an impact in today’s society and it is certainly making “The Big 3” take notice.  And that good cause for that:  people want their beer to taste good, and that is why festivals like Fresh Hop are great to attend.

Homebrewing Club

So, I have been kicking this idea around for a while, and I think I'm ready to go full steam ahead finally. At this point, I'm looking to get about 10 people together and have our first "meeting" on Saturday November 3, 2012. Why that day? That is Learn to Homebrew Day, so it only seems like a good day to do it.

As of right now, I'm liking the idea of having a few different backgrounds represented, especially craft beer consumption backgrounds. I'm not going to say no to someone that considers the best beer one of the Big 3, but I'd like them to also want to learn more about beer as a whole and even want to try different kinds. The old adage from growing up rings true: I may not like it now, but I may like it when I'm older.

Consider this my open invitation to friends in the area that want to join a low-key homebrewing club that will look to meet roughly once a month and brew a different batch of beer each time. Of course, part of brewing beer is also enjoying beer, so we will be experimenting with some different kinds that everyone brings (I'd prefer it not being of the Big 3).

A typical meeting will be establishing who is the brewmaster for the day (gives everyone a chance to run the gambit, but allowing them to have extra brewers around for input and insights), brewing a batch, taste testing about 5-6 different beers (2 ounces per sample, to avoid angry significant others), and hopefully collectively learning more about this ancient beverage.

We may explore some time in the future if we want to establish this in a more formal club with officers, minutes, competitions inside & outside the club, etc. We can even consider entering someone into the Great American Beer Festival Pro-Am competition and get some recognition for the brewer, brewery, and our club.

That is all a seriously long way off, so let's focus on the immediate. About 10 people that want to learn about brewing, make some beer, drink some beer, and have a damn fun time. If you are interested, feel free to shoot me a message as a comment here or via your favorite brand of social media.

As always, drink well and be merry. Slainte!

Brewery Tour: Milwaukee Brewing Company

Oddly enough, I made my way to another tour while I was in Milwaukee. This happened to occur at MKE, or Milwaukee Brewing Company.

This place is really just a big brewing area, with no frills or sunshine. Does that matter if the beer is good? Um, not even a little.

When you walk in, you are given your pint glass (not a tasting glass, a full pint glass), which does have the tendancy to be themed to a current seasonal release. I like the incentive to return to get the newer glasses, or the certain "gotta catch 'em all" mindset.

Before your tour starts, you head over to the bar, and yes, you read that correctly. It is a full fledged bar serving full pints of their beers to the crowd. Some limitations do apply, but it is really cool to get that kind of service.

As soon as you have your beer, your guide summons you to watch a quick video introduction to the brewery by its owner. This might be the only ho-hum point in the tour for me, but you have to give a nod to the bossman at some point, so I'll allow it.

The tour transitions to the various equipment items (mash/lauter tuns, liqour tanks, etc), but not before you are told to make sure you have enough beer. I liked how this was less important to the tour guide and more allowing people to get hands-on and directly involved with the ideas behind each stage of brewing.

The tour ends, ultimately, with another beer, and a quick view of some of their bottling and storage aspects.

This particular tour really came down to having great people leading us around. They were funny, enjoying the day, and really cared about their product. This was a smaller tour, but fun in a totally different way from the other great tour I took (check the other posts!). I would highly recommend that you take this one on if you are looking for something else to do in the Milwaukee area.

As always, drink well and be merry. Slainte!

Brewery Tour: Lakefront Brewery

So, I just had a very long week last go around and never got a chance to post this, but I had to let you know about this and another tour I took with Coren (to follow later today). Lakefront brewery has been doing the craft beer thing since 1987, which predates my personal favorite brewery, Schlafly. I had been told by a great deal of folks that this was a tour that you just have to take, and with a rating of the 4th best tour in the country, how could I possibly resist.

If you get an early tour, which I have got to suggest as the best possible time, you get a coupon to get a beer at a local retailer after the tour is done (free beer rules!). All the tours get you the following: a pint glass, 4 samples of approximately 6 ounces (you can buy full pints before and after the tour, however), and a wonderful walk through the brewery.

I was a bit skeptical about a tour starting before noon being as fun as this was claimed to be, but I was proven wrong in the most delightful ways. For starters, the people giving the tours really do love their work, which is always a big plus for me. I don't care if they don't know much about brewing science, but I sure as hell want some energy! Well, we got that in spades. Our tour guide was one of their sales/marketing people, and she knows how to do it right.

As you walk through the building, you are getting the basic things you get with any brewery tour: this is a mash tun, that is a liquor tank, here is a lauter tun, etc. What made this tour different was the theatrics. We had a number of points where we were quized by the tour guide, with correct responses earning more free beer (yes, I did win a question). There were also times where we were given some neat insights into the world of Lakefront, including the legendary oversized mug of beer with the logo on it from a certain sporting venue. I especially liked how the audience was asked to participate, from naming one person the "hop princess," to having the group sing-a-long with the theme song to Laverne & Shirley as the actual bottling line from the show displayed its prowess.

If you have the time to be in Milwaukee and enjoy good craft beer, get yourself to Lakefront and take this tour. This was a total blast!

As always, drink well and be merry. Slainte!

Beer Review Challenge: 3 Floyd's & Mikkeller Risgoop

Ok, we are at the end of this rant of beers that were too good to pass up over the weekend. I'll be doing my best to avoid 3 Floyd's for a bit, as I feel like they have been the brunt of my posts (hint hint to my marketing team).

This is an interesting option for any brewery to make, especially in the way they did it. With this being  a collaborative effort from two breweries, I guess something different was bound to happen. The style of this beer, technically, is an American Barleywine, but I'm going to stop us for a second. Usually, when you say barleywine, you expect a dark color with a huge alcohol content to compliment some seriously complex flavors and aromas. Most of the time, you would be right, however, this is not one of those times.

3 Floyd's & Mikkeller used rice in this beer, hence the name, and that changes it in my eyes considerably. Rice has been used widely in Asia for thousands of years to make alcohol, but when you hear about it in beer in the US, most people in the craft industry think it is a gluten-free attempt or something from the dreaded "Big 3" to save on costs. Firstly, the gluten-free aspect is possible but unlikely because most breweries are going to use some kind of barley, but that does not mean it doesn't happen. Secondly, the cost of rice is actually higher in some cases than barley (the thing that is cheap and "ruins" beer is the addition of large amounts of corn, which the "Big 3" are extremely guilty of using).

So, what do we call this? I'm going to use the term they used on the label, which as rice beer, and make my decisions from there, keeping in mind that the style is that of a barleywine.

Color: Very golden, almost orangish to an extent. The rice clearly has taken the malt that was used in this and really lightened it up, almost to the point of being straw-like. It is very interesting to see something this light not be a pilsner.

Head: As is expected with the barleywine style, the head on this is wickedly strong and lasts like a certain battery-powered rodent mascot (not looking to get yelled at for copywright infringement here after all). I figure this may even be able to take some designs in it, along the same lines as a good Irish stout.

Aroma: The first word that came to mind was HOPS! Who would have guessed an American Barleywine, even if it has rice in it, has a huge hop profile? More or less everyone, which is my point. The citrus/floral notes mix nicely with some piney aromas, clearly giving me the impression of some American hops (Centennial, Cascade, maybe Columbus?).

Taste: Upfront, this beer smacks your taste buds with good hard bitterness, but it starts to soften as the sweetness of the malt and rice catch up. After a few sips, this beer was going down far too smoothly for a ABV of 10.4%, which indicates just how good the flavors are at masking it. The body of this beer, lightend from the rice, was a bit off-putting for the style. The after taste was the big no-no for me, due to being just too much bitter in an already pretty bitter beer. The saving grace was the finish here, because the rice gave it a clean and crisp ending, even with the after taste.

Overall: This beer was an attempt to rewrite the script on something that is still having its rules defined. The style of barleywine is as varied as anything can be, and introducing rice is a really novel idea. I enjoyed how it lightend such a big beer, and I suspect that they plan to work with it, should it be brewed again, to avoid some of the off-flavors in the after taste and possibly thicken its body a bit. I'd like to try it again in the future, and I'm curious if this will be revisited by either brewery in the future, but only time will tell.

Score: 7.5/10

As always, drink well and be merry. Slainte!