tag:blogger.com,1999:blog-80795780471826253382024-02-21T16:05:19.764-08:00Roller BrewingSome guy in San Francisco brews beer in his apartment.Eric Rollerhttp://www.blogger.com/profile/05520860740764528223noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-8079578047182625338.post-50350363527640642782013-05-17T12:18:00.000-07:002013-05-17T12:18:34.073-07:00Inner Richmond Oatmeal Rye Stout<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq2co_CCfiWi0aCqye4gOeVRSSqYTLl1u1ezuW7cz-LrMJrBZX8znVeFaC2u1k6AvfdH4C7hhIRKfMIxbHK80QGPWq1GZPTfO-upsDb-G7dIh0614enBjaEsxXrFMLHkGbfEsflGyAd50/s1600/IR_RyeOatmealStout_label.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq2co_CCfiWi0aCqye4gOeVRSSqYTLl1u1ezuW7cz-LrMJrBZX8znVeFaC2u1k6AvfdH4C7hhIRKfMIxbHK80QGPWq1GZPTfO-upsDb-G7dIh0614enBjaEsxXrFMLHkGbfEsflGyAd50/s400/IR_RyeOatmealStout_label.jpg" width="400" /></a></div>
I love stouts—especially Oatmeal Stouts—and it was high time I brewed one again. Only this time, I decided to kick the recipe up a notch and give the beer a dry, spicy finish with a handful of malted rye in the mash.<br />
<br />
<div class="separator" style="clear: both; text-align: left;">
Grain bill:<br />6.0 lb (61.5%) Maris Otter - added during mash<br />1 lb (10.3%) Rye Malt - added during mash<br />1 lb (10.3%) Oat Flakes - added during mash<br />.5 lb (5.1%) Crystal Malt 80°L - added during mash<br />.5 lb (5.1%) Chocolate Malt - added during mash<br />.5 lb (5.1%) Roast Barley - added during mash<br />.25 lb (2.6%) Black Malt - added during mash<br /><br />Hop schedule:<br />.5 oz (50.0%) Magnum (14.5%) - added during boil, boiled 60 m<br />.5 oz (50.0%) Magnum (14.5%) - added during boil, boiled 30 m<br /><br />Yeast:<br />1.0 ea White Labs WLP007 Dry English Ale<br /><span id="goog_1936353906"></span><span id="goog_1936353907"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-8942v6u7BOwpX5bFeT0lpmuVS5aQGjc9d-5yEIeXpnDUIanaiIGpN8T1DT50WnU6RTmDHg9Jkxr4Y6px0HC3upZt_hwS5XXMZVjamYY70R73f_7C18txigA_OPVJfw8xSl8dE_7FVtQ/s1600/IMG_3709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-8942v6u7BOwpX5bFeT0lpmuVS5aQGjc9d-5yEIeXpnDUIanaiIGpN8T1DT50WnU6RTmDHg9Jkxr4Y6px0HC3upZt_hwS5XXMZVjamYY70R73f_7C18txigA_OPVJfw8xSl8dE_7FVtQ/s640/IMG_3709.JPG" width="425" /></a></div>
Inner
Richmond Oatmeal Rye Stout pours an opaque black with a one-and-a-half finger
off-white head that falls into a dense cap. The aroma is bittersweet
chocolate and deep roasted coffee with a touch of malt graininess. The
taste is primarily of dark roasted malt with some sweetness—toffee,
espresso, and bitter chocolate. It’s thick and sticky in the mouth with
moderate carbonation and a dry finish that cuts some of the oatmeal’s
creaminess. There’s a little roasted malt astringency, but nothing too
far out of style.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheUTkJC2P8op7XzCCKw4ACFT85AbdTUFwrVpIGrbHe31NHQL4M5V-VnY1U67xZSxeyHGYuUCl7HBgiadcV8Mqykb_djB8GNLmnTYOXo18XnXp43YqrQB3zdGxEyb5OzoHaZLhFEimiRkU/s1600/IMG_3712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheUTkJC2P8op7XzCCKw4ACFT85AbdTUFwrVpIGrbHe31NHQL4M5V-VnY1U67xZSxeyHGYuUCl7HBgiadcV8Mqykb_djB8GNLmnTYOXo18XnXp43YqrQB3zdGxEyb5OzoHaZLhFEimiRkU/s400/IMG_3712.JPG" width="400" /></a></div>
Overall, it’s a tasty beer. In the future, I think I’ll bump up both the oatmeal and rye percentages to give it a more distinct character and back off on some of the darker roasted grains (or add them later) to mellow out the taste a bit.Eric Rollerhttp://www.blogger.com/profile/05520860740764528223noreply@blogger.com0tag:blogger.com,1999:blog-8079578047182625338.post-19979428622428110042013-05-16T15:07:00.002-07:002013-05-16T15:07:59.816-07:00Pacific Standard California Common<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXVKND6RRJswCv7ZVVZxUemTnSl-kIIwLf8Q3soFIsHhOk2AK9BixVpjrIO19KqhLKL2GNLEZaOvMr78Jvcs0I-Z322bf29_YFPZ42HWdW2UJFHrRzbw7DpWea6Oh9abkQVqCv8lYgagc/s1600/PacificStandard_CalCom_label.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXVKND6RRJswCv7ZVVZxUemTnSl-kIIwLf8Q3soFIsHhOk2AK9BixVpjrIO19KqhLKL2GNLEZaOvMr78Jvcs0I-Z322bf29_YFPZ42HWdW2UJFHrRzbw7DpWea6Oh9abkQVqCv8lYgagc/s400/PacificStandard_CalCom_label.jpg" width="400" /></a></div>
<span id="goog_1795642849"></span><span id="goog_1795642850"></span>The next brew is a quintessential San Francisco style: the California Common. Typified by the iconic Anchor Steam, the beer uses a hybrid ale/lager yeast and, most commonly, Northern Brewer hops to create a hoppy, light amber ale with a mildly fruity, crisp finish.<br />
<br />
Grainbill:<br />
6.0 lb (75.0%) American 2-row - added during mash<br />
1 lb (12.5%) Munich Malt - added during mash<br />
.5 lb (6.2%) Victory® Malt - added during mash<br />
.25 lb (3.1%) Crystal Malt 40°L - added during mash<br />
.25 lb (3.1%) Crystal Malt 20°L - added during mash<br />
<br />
Hop schedule:<br />
1 oz (100.0%) Northern Brewer (8.0%) - added during boil, boiled 60 m<br />
<br />
Yeast:<br />
1.0 ea White Labs WLP810 San Francisco Lager<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdnWecgMycS2NdgzANUuk_rMJdzm_l30sIBJ-Sl5ssJ6ISjQkZ4zGmBHL7tl2cO8CcnJXPVqfLrh-m0_CJ7CEJ7Jw4tengZU6wFwX9aM6oqPzGKm1CA95QNoAqNR5tnZ6nHUCmWDe7G00/s1600/IMG_3686.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdnWecgMycS2NdgzANUuk_rMJdzm_l30sIBJ-Sl5ssJ6ISjQkZ4zGmBHL7tl2cO8CcnJXPVqfLrh-m0_CJ7CEJ7Jw4tengZU6wFwX9aM6oqPzGKm1CA95QNoAqNR5tnZ6nHUCmWDe7G00/s640/IMG_3686.JPG" width="426" /></a></div>
<br />
Pacific Standard is the first batch I’ve brewed that comes anywhere close to a lager—even if, flavor-wise, it’s closer to an ale. Fermented at the higher end of the yeast’s recommended temperature, the would-be the clean, crisp finish comes across a bit softer and rounder.<br />
<br />
Poured into a pint glass, Pacific Standard is a mildly hazy amber color with a dense one-and-a-half finger white head that sticks around as a tight cap and leaves a bit of lacing. The aroma is of woody hops with notes of bread-like malt. The taste starts with a bit of malt sweetness quickly followed by earthy, herbal (but clean) hop character that lingers into a bitter, slightly fruity finish with a touch of hop astringency. It’s well-carbonated and has a medium body. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRXX4x1Ykdhxf6tXpYBftp8IE5-2Er3Krp2cJRzDc7lH8zhoxZg88B1CjKafkqQ7FtCoAMbRzkRYswLxdwa__Tq27OE4MdZ_Wyiy04m4VJ6STr16bTLm7Y67HJF2Ql0TVS6HM2f4z6mr0/s1600/PSCC_Anchor_compare.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRXX4x1Ykdhxf6tXpYBftp8IE5-2Er3Krp2cJRzDc7lH8zhoxZg88B1CjKafkqQ7FtCoAMbRzkRYswLxdwa__Tq27OE4MdZ_Wyiy04m4VJ6STr16bTLm7Y67HJF2Ql0TVS6HM2f4z6mr0/s400/PSCC_Anchor_compare.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Anchor Steam (L) & Pacific Standard (R)</td></tr>
</tbody></table>
Side-by-side with a glass of Anchor Steam, it’s hard to tell the two apart (outside of a bit of chill haze in the Pacific Standard). The taste is pretty close, too—though the Anchor has a crisper finish.<br />
<br />
So is Pacific Standard a perfect Anchor clone? Not quite. But it is a very solid rendition of this commercially-illusive style, and one I’ll definitely brew again.Eric Rollerhttp://www.blogger.com/profile/05520860740764528223noreply@blogger.com0tag:blogger.com,1999:blog-8079578047182625338.post-14161430687503119872013-05-09T16:31:00.001-07:002013-05-09T16:31:53.274-07:00Hippie Hill IPA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ik3_-QHOY4c7JlrH9R7LrNVij63uI2MZ41Z5g0FVwlRhWoNBQ4bjve_jBFqTNN1ltROv4sKk4wnS7eWwF7mgl-vzTtiH0gP6XQqK0KwyZ_HELR85w361eoRLbnZYi_Cj09MNoU79oBA/s1600/hippie_hill_IPA_label.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ik3_-QHOY4c7JlrH9R7LrNVij63uI2MZ41Z5g0FVwlRhWoNBQ4bjve_jBFqTNN1ltROv4sKk4wnS7eWwF7mgl-vzTtiH0gP6XQqK0KwyZ_HELR85w361eoRLbnZYi_Cj09MNoU79oBA/s400/hippie_hill_IPA_label.jpg" width="400" /></a></div>
The next round in my search for the perfect IPA is a copper-colored, all-Zythos hop recipe that I’m calling Hippie Hill.<br />
<br />
Grainbill:<br />
8.0 lb (80.0%) American 2-row - added during mash<br />
1 lb (10.0%) Crystal Malt 10°L - added during mash<br />
.5 lb (5.0%) Barley Flaked - added during mash<br />
.25 lb (2.5%) Belgian Caravienne - added during mash<br />
.25 lb (2.5%) Pilsner Malt - added during mash<br />
<br />
Hop schedule:<br />
.5 oz (14.3%) Zythos™ (10.9%) - added first wort, boiled 90 m<br />
.5 oz (14.3%) Zythos™ (10.9%) - added during boil, boiled 90 m<br />
.5 oz (14.3%) Zythos™ (10.9%) - added during boil, boiled 5.0 m<br />
.5 oz (14.3%) Zythos™ (10.9%) - added during boil, boiled 1.0 m<br />
.5 oz (14.3%) Zythos™ (10.9%) - steeped after boil<br />
1 oz (28.6%) Zythos™ (10.9%) - added dry to secondary fermenter<br />
<br />
Yeast:<br />
1.0 ea White Labs WLP001 California Ale<br />
<br />
The grainbill was partially improvised when the local homebrew store was out of a few malts in the original recipe, Carapils most notably. Looking to add some body and head retention, I added a half pound of flaked barley. This had the desired effect, but also contributed to a persistent haziness that isn’t really to-style. I realize now that I probably could have adjusted my mash temperature to give the wort more body.<br />
<br />
Hippie Hill was a bit of an experiment in other ways as well. I had ordered a half pound of Zythos hops and decided to use them all the way through the hop schedule. Zythos isn’t a hop cultivar—it’s a newly-released hop mixture intended to replace scarcer IPA varieties like Simcoe and Citra. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifQt1gA5AeEoJ13prsIlVIfs8mJnklSrfKgORVuXOfk8UW2LSg7MM6Ru11NPqf0BVnbaOS2eKCeirj8agraV9SovEIDcZZzLW_EBP8DtjPXzv5AZRlcLXNvVwJXFP7HmpXVF4_zHasqb8/s1600/IMG_3665.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifQt1gA5AeEoJ13prsIlVIfs8mJnklSrfKgORVuXOfk8UW2LSg7MM6Ru11NPqf0BVnbaOS2eKCeirj8agraV9SovEIDcZZzLW_EBP8DtjPXzv5AZRlcLXNvVwJXFP7HmpXVF4_zHasqb8/s640/IMG_3665.JPG" width="426" /></a></div>
<br />
Hippie Hill pours a deep copper color and, like its namesake spot in Golden Gate Park, is pretty hazy. A one-finger white head dissipates quickly into a ring that clings around the edges of the glass and leaves patchy lacing. The aroma isn’t very strong, but has notes of citrus and tropical fruit. The taste is of malt sweetness balanced by a bitter twang up front followed by orange and lemon flavors with a grassy, grapefruit-y, pineapple-y finish that lingers. The body is medium and the carbonation is medium-low.<br />
<br />
Overall, it’s a nice, fruity ale that barely skirts around the traditional IPA profile. Competition judges seem to agree, noting that it’s a tasty beer, but not a classic IPA. (Scores fall into the “Good” classification of 21-29 points). I think different late hop additions could bring it more in line with what I’m after. Eric Rollerhttp://www.blogger.com/profile/05520860740764528223noreply@blogger.com0tag:blogger.com,1999:blog-8079578047182625338.post-9833917063220272722013-03-28T15:37:00.000-07:002013-03-28T15:37:27.252-07:00Downtime Dubbel<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1NXFv1dJZafGEbYSY3DHhyphenhyphenKYuZYbkjGbnwedhlYb3npkZvW4lIg77931tK6i84g0V2i2mbMvwlhAaZp72OOvHnMalzoUF0PispSER2o9eBQrefSB0RYoVKa5-5nh7ZTdGay77z_OtdQE/s1600/downtime_dubbel_label.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1NXFv1dJZafGEbYSY3DHhyphenhyphenKYuZYbkjGbnwedhlYb3npkZvW4lIg77931tK6i84g0V2i2mbMvwlhAaZp72OOvHnMalzoUF0PispSER2o9eBQrefSB0RYoVKa5-5nh7ZTdGay77z_OtdQE/s400/downtime_dubbel_label.jpg" width="400" /> </a></div>
<div class="separator" style="clear: both; text-align: left;">
Up next is a classic Belgian Dubbel—a style I enjoy, but, until this
batch, had yet to brew. Most famously crafted by Trappist monks, the
dubbel is among the darker Belgian abbey ales and is typified by notes
of dark fruit, toffee, and clove.</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcxdYSXq3laY0e9ktOgooiN-nQ939JlK-6Q__wap78GZtZA06ZxA7xvEwsMHvxiOn7nVkeRIMIRRGAgAaDIg0Ml-AqFRwSHXQVn_LaMoM-ymrsNJa8-GShPR168-s_ytpEcoFgzAuD4c/s1600/IMG_3626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcxdYSXq3laY0e9ktOgooiN-nQ939JlK-6Q__wap78GZtZA06ZxA7xvEwsMHvxiOn7nVkeRIMIRRGAgAaDIg0Ml-AqFRwSHXQVn_LaMoM-ymrsNJa8-GShPR168-s_ytpEcoFgzAuD4c/s640/IMG_3626.JPG" width="426" /></a></div>
Grainbill:<br />6.5 lb Maris Otter<br />.5 lb Belgian Biscuit<br />.25 lb Belgian Caramunich<br />.25 lb Belgian Aromatic<br />.25 lb Oat Flakes<br />.15 lb Belgian Special B<br /><br />Hop schedule:<br />.5 oz Tettnanger (4.5%) - added during boil, boiled 60.0 m<br />.5 oz Tettnanger (4.5%) - added during boil, boiled 30 m<br /><br />Adjuncts:<br />.25 lb Dark Brown Sugar<br /><br />Yeast:<br />1.0 ea White Labs WLP500 Trappist Ale<br /><br />Downtime Dubbel (so named because I brewed it during a between-job lull) pours a reddish brown that becomes a deep, brilliant amber when held up to the light. A one finger of white head dissipates quickly and early bottles leave no lacing on the glass. I’m hoping this will improve once the beer has time to age and carb up a little more.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHLyDnBMCj1c2n1xNkYiofLuIbyuJPOaLGA-zwT91kXSq63uanl4krmYCXqQUtqV7MuN9wGdbq5gxT0tbmgNaz0vo8HeNZ_dXvAi8LksjwAHE-v8SEwxG-cM5U6ETu9q5TUTxBJ6fAab4/s1600/IMG_3635.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHLyDnBMCj1c2n1xNkYiofLuIbyuJPOaLGA-zwT91kXSq63uanl4krmYCXqQUtqV7MuN9wGdbq5gxT0tbmgNaz0vo8HeNZ_dXvAi8LksjwAHE-v8SEwxG-cM5U6ETu9q5TUTxBJ6fAab4/s400/IMG_3635.JPG" width="400" /></a></div>
<br />The aroma is thick with dark fruit and molasses with a hint of clove-like spiciness. The taste starts with a robust malty flavor that subsides in the middle to let the flavors of cherries and raisins shine through. The finish is clean with some herbal notes and peppery spices. Downtime has a medium body and, despite its relative lack of head retention, is well carbonated, even prickly.<br /><br />Overall, I’m quite pleased with the way this beer came out. I can check off another style brewed and I look forward to circling back to the delicious dubbel in the not-so-distant future.Eric Rollerhttp://www.blogger.com/profile/05520860740764528223noreply@blogger.com0tag:blogger.com,1999:blog-8079578047182625338.post-14852843519414895102013-03-28T15:15:00.000-07:002013-03-28T15:15:26.557-07:00Under Pressure<div class="separator" style="clear: both; text-align: left;">
What happens when pressure builds up over months and months in a sealed homebrew bottle with no where to escape? <br /><br />I spend a half hour cleaning sticky glass shards off every surface in my fridge.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW5x0NVEodurlfwhdXYQUF04a6acdxXM00FrpPNRnbzjB9GKxA_x8g7egU34LzUesg3tcQ3iube12aX9HvJBTvw85nxOJep3_UWaccdrZyEm6Yw-Hg1S2GpoyacQsL2d9XryvuvZGdWXM/s1600/bottle_bomb.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW5x0NVEodurlfwhdXYQUF04a6acdxXM00FrpPNRnbzjB9GKxA_x8g7egU34LzUesg3tcQ3iube12aX9HvJBTvw85nxOJep3_UWaccdrZyEm6Yw-Hg1S2GpoyacQsL2d9XryvuvZGdWXM/s400/bottle_bomb.JPG" width="300" /></a></div>
<br /><br />They say it happens to every homebrewer who bottle conditions their beer eventually, but until a few days ago, I had managed to elude the dreaded “bottle bomb.”<br /><br />Bottle conditioning is a method of carbonating beer in which a small amount of sugar solution (usually dextrose) is added to the already-fermented beer during bottling. Even though the beer has reached its terminal gravity, enough viable yeast remains to digest the sugar and produce CO2. Since the activity happens in a sealed bottle, the CO2 has no where to go except into the beer itself. After a couple weeks, voila: carbonation. <br /><br />Of course, homebrewing isn’t an exact science, and as closely as I try to keep tabs on my process, sometimes one thing or another is off. In this case, it’s not clear whether I used too much bottling sugar, the beer in the bottle was infected with a wild (and therefore unpredictable) yeast strain, or primary fermentation hadn’t yet finished.<br /><br />The ironic thing is that the beer (a non-so-good brown ale) was destined to be poured out. I had dumped a few bottles of the months-old batch the night before to geyser-like results. Not wanting to spray my kitchen in brown foam again, I stashed some of the remaining 22 oz. bottles in the chill chest so the carbonation would settle down. But only seconds after I closed the door, I heard the ominous popping sound of shattering glass.<br /><br />A rite of passage? Maybe. A pain in the ass? Definitely.Eric Rollerhttp://www.blogger.com/profile/05520860740764528223noreply@blogger.com0tag:blogger.com,1999:blog-8079578047182625338.post-74151123526497637342013-01-21T00:05:00.001-08:002013-01-21T00:05:47.118-08:00Fire Escape Fresh Hop Pale Ale<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBhWTjEif8WujiU4fCL6cx2fIJJcmBzK5UCENUktiN04kyq3BS3zsLqLGgtXTdkGICBPlg2oOme1drgaK_zNk1DcrOWaWuydQW5xWl2eiJBBEAnbISkLbIo6aIvhyEaGbODdw2cz6DcB4/s1600/FireEscape_Label_JPG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBhWTjEif8WujiU4fCL6cx2fIJJcmBzK5UCENUktiN04kyq3BS3zsLqLGgtXTdkGICBPlg2oOme1drgaK_zNk1DcrOWaWuydQW5xWl2eiJBBEAnbISkLbIo6aIvhyEaGbODdw2cz6DcB4/s400/FireEscape_Label_JPG.jpg" width="400" /> </a></div>
<div class="separator" style="clear: both; text-align: left;">
After months of watering, pruning, and feeding a spindly hop bine, I had about an ounce of dried, whole-cone Cascade hops ready to go into a new beer. Figuring their citrusy flavors would be best used as a dry hop charge, I set out to brew a middle-of-the-road pale ale that would let the fresh hop character shine through. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-OdRN4m0riLmCyNyUrtV4-TycP2fLnBv6qlz79iHqrsElyGat7gh9xa7LHcnwqMRvfgkyyqCdeskn58rkWRjMXfy4Aq1LHEd3XAwDPPReUFuHAgS3PpRAsCBReYtSV5iCmwT7gQagpCA/s1600/IMG_3529a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-OdRN4m0riLmCyNyUrtV4-TycP2fLnBv6qlz79iHqrsElyGat7gh9xa7LHcnwqMRvfgkyyqCdeskn58rkWRjMXfy4Aq1LHEd3XAwDPPReUFuHAgS3PpRAsCBReYtSV5iCmwT7gQagpCA/s640/IMG_3529a.jpg" width="426" /></a></div>
Grainbill:<br />7.5 lb Maris Otter<br />.5 lb Carapils/Carafoam<br />.25 lb Crystal Malt 10°L<br />.25 lb Crystal Malt 40°L<br /><br />Hop schedule:<br />.5 oz Summit (17.0%) - added first wort, boiled 60 m<br />.5 oz Summit (17.0%) - added during boil, boiled 5.0 m<br /><br />Yeast<br />1.0 ea White Labs WLP090 San Diego Super Yeast<br /><br />Dry hop<br />1 oz Cascade (homegrown cones)<br /><br />I brewed a few weeks before the estimated hop harvest date so the beer would be ready to go into secondary as soon as the new cones were picked and dried. It was a typical brew day for me: 3 gallon brew-in-a-bag on my kitchen stovetop. The biggest difference was using the WLP090 San Diego Super Yeast, a special release known to highlight hop flavor and aroma.<br />
<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFNxqGIuesHupA5BUkoiF-_E58UDHFt2qaxeaicO1pyrfSaxF-nnJE24im9XadcFeRJQg5muhES_vdHXZMSEY_dDTvY6x2MaGNHvc_UxpKstfvctUO8vRd6C5ERMGUjbeY7elIVLHi-Sk/s1600/photo.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFNxqGIuesHupA5BUkoiF-_E58UDHFt2qaxeaicO1pyrfSaxF-nnJE24im9XadcFeRJQg5muhES_vdHXZMSEY_dDTvY6x2MaGNHvc_UxpKstfvctUO8vRd6C5ERMGUjbeY7elIVLHi-Sk/s640/photo.JPG" width="480" /></a> </div>
After a few weeks of fermentation, I racked the beer right onto a mesh bag packed with the newly-picked cones. Five days later, the now hoppier pale ale went into bottles.<br />
<br />Opening a bottle of what is now Fire Escape Fresh Hop Pale Ale some
weeks later, you can instantly smell a burst of hops. It pours a copper
color with a modest white head. Crystal clear when room temperature, the
cooled beer exhibits moderate chill haze and medium carbonation. The
aroma is reminiscent of oranges and grapefruit, with a medium spice to
follow. The taste is surprisingly malt-forward, with the citrusy
character of the hops taking a back seat to rich bread-like flavors.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPF5JR0z7yuG986JA_7W-_2iKudxmIUzGLpx8YHOYTA3rfj_PPVnUo9rXv1MjXDnjU0hcc7tDCRl0nAoyjJK239bSrpcvsEny4TL1bK98Ajw1r8gBLa-SjdN03Enb2a7cNVwBe2V7XEIY/s1600/IMG_3544a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPF5JR0z7yuG986JA_7W-_2iKudxmIUzGLpx8YHOYTA3rfj_PPVnUo9rXv1MjXDnjU0hcc7tDCRl0nAoyjJK239bSrpcvsEny4TL1bK98Ajw1r8gBLa-SjdN03Enb2a7cNVwBe2V7XEIY/s640/IMG_3544a.jpg" width="425" /></a></div>
Was it as hoppy as I’d predicted? Not quite. But this batch represents another step in bringing the end-to-end beer making process literally closer to home. I look forward to the springtime when my hearty Cascade bine will once again sprout, climb up the fire escape, and give bloom to more tasty little cones of goodness.Eric Rollerhttp://www.blogger.com/profile/05520860740764528223noreply@blogger.com1tag:blogger.com,1999:blog-8079578047182625338.post-38790754009303900962012-10-28T17:09:00.000-07:002012-10-28T17:09:41.337-07:00Urban Hop Harvest<br />
This spring, I wanted to make my homebrew more… homey. So I decided to grow my own hops.<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNPSDybVkrKCc0rZjLxZXgMsQF05e3kYzGjmkcNby6Cc5RfRYdaIK7m9ZmgtAan7MoEjuooNeDklNBbjbUOQ6GilpF6OQ4xFUNuP904yhBiW9et50ssoiYFeG5Drj7YxaYuV2JR-bMn1c/s640/photo+1.JPG" width="480" /></div>
<div class="separator" style="clear: both; text-align: left;">
In late May, I buried a Cascade rhizome an inch deep in a plastic
container filled with potting soil and put the whole thing out on my
apartment's fire escape landing. After a week or so, a tiny bine broke
the soil surface and inched upward, wrapping itself around a piece of
twine that led diagonally to the fire escape above.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5I0jbUtYrTmfFgRMbGBCja5HyE2HKnGY7pak7BqVXRZ8RAwaFtVp2QcNUpXK43SSiN8YBBFuKz9hUmg_Wppz8adHWu9dLS2NBMN0dUjaBuSEr1xRDiZaPAjuslgMMSrIZb5Gt4XD0pmM/s1600/photo+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5I0jbUtYrTmfFgRMbGBCja5HyE2HKnGY7pak7BqVXRZ8RAwaFtVp2QcNUpXK43SSiN8YBBFuKz9hUmg_Wppz8adHWu9dLS2NBMN0dUjaBuSEr1xRDiZaPAjuslgMMSrIZb5Gt4XD0pmM/s640/photo+2.JPG" width="480" /></a></div>
<div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;">
<span style="color: #0000ee;">I</span> was surprised how quickly the bine
grew in the following weeks, stretching up the fire escape railing
before doubling over on itself and climbing back down the twine. <br /><br />I
watered every two to three days and dispensed a dose of Miracle-Gro for
Flowers and Vegetables early in the season. Tiny cones appeared in
early summer<span class="st">—</span>bright green, wet, and smelling a little like garlic. </div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMbGTQcJCHqZR4IPj4gqMMM6rh5P1LtDQhsqqxlLOi-kfDYL9nT1iLf-Ahi-QgmY-QRzOb84_g3D6_v_Fea_J0JW4yqTGa29imm4XdPAE5P_rb6JWT3QdOs7exOfYsfMXXg320tosqe4c/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMbGTQcJCHqZR4IPj4gqMMM6rh5P1LtDQhsqqxlLOi-kfDYL9nT1iLf-Ahi-QgmY-QRzOb84_g3D6_v_Fea_J0JW4yqTGa29imm4XdPAE5P_rb6JWT3QdOs7exOfYsfMXXg320tosqe4c/s640/photo+3.JPG" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRY56RAhbFedPsrpiwcoR69A0vgwnRg2pkLG_M9g6Z9WIsJGrkK4ybVcFH1YOgx4MUjoPyfXxNz7TkEbAwY149GPMERKJY_9ljs6Cc346zdlNJedBZ-G9ocRkM4LumfD2vn7yaxOckW_s/s1600/photo+5.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRY56RAhbFedPsrpiwcoR69A0vgwnRg2pkLG_M9g6Z9WIsJGrkK4ybVcFH1YOgx4MUjoPyfXxNz7TkEbAwY149GPMERKJY_9ljs6Cc346zdlNJedBZ-G9ocRkM4LumfD2vn7yaxOckW_s/s640/photo+5.JPG" width="480" /></a></div>
They multiplied and matured into mid-October until they were dry, papery, and gave off a citrusy aroma.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ZSWHiWHI24FbRAZTcgA3I3AmDLaQosY9pJ0rw66slox7ZwaUAa3M1V7rraChZaxLxaa6Ceu-AJnq2CMVyBNjVrWffYGadxE7YRd9TTepwCF94evQ6VOLeRh4uhDQ6Xy0uvoRaijEPU0/s1600/photo+4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ZSWHiWHI24FbRAZTcgA3I3AmDLaQosY9pJ0rw66slox7ZwaUAa3M1V7rraChZaxLxaa6Ceu-AJnq2CMVyBNjVrWffYGadxE7YRd9TTepwCF94evQ6VOLeRh4uhDQ6Xy0uvoRaijEPU0/s640/photo+4.JPG" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkqyS4Cyk3_ngbMBkF6IR-zFIUEhL3XtZGjU10tF-b7z3ni1b4o9ZbRkiBNmK5eQfBcSaqcribrFNsFUXNdPpHWWwz-3gLi37Nnggxdj_rQQS61nR9s9hmGWcnFxhy474Tp0Y0KjwIPmc/s1600/photo+7.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkqyS4Cyk3_ngbMBkF6IR-zFIUEhL3XtZGjU10tF-b7z3ni1b4o9ZbRkiBNmK5eQfBcSaqcribrFNsFUXNdPpHWWwz-3gLi37Nnggxdj_rQQS61nR9s9hmGWcnFxhy474Tp0Y0KjwIPmc/s640/photo+7.JPG" width="458" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_0ngE54R-gXnnVUxX1e-sykWEJaGYLSkouGsAF3_z_JNAHts_aEzYu_hxHo5FTQ7b8EDpUybq9t0phWHEISA6dvBLy1sPV2lmT_iv4jDo5Soag2yQD4tO6Nj_0uFNdTb19xhnwq_cBz4/s1600/photo+13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
When
harvest day rolled around, Sarah and I picked about 75 cones and put
them into a mesh bag to dry in front of a box fan. The final dry yield
was a little over an ounce<span class="st">—</span>not too impressive, but enough to dry hop a
waiting IPA (post to come).<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZNJ5g_qM10sY4wB2SmpMiv4zhIQSD6pMd-xhOsJei19ip5_kEqe5DvNtIwnpzUf6A4hGmIPSxOmw6c61rgJD9eFrHaqXAygpgJWrcdtg8xURjf0AYEQiOwGsawRJBn2znKYCR6Ab2kxU/s1600/photo+12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZNJ5g_qM10sY4wB2SmpMiv4zhIQSD6pMd-xhOsJei19ip5_kEqe5DvNtIwnpzUf6A4hGmIPSxOmw6c61rgJD9eFrHaqXAygpgJWrcdtg8xURjf0AYEQiOwGsawRJBn2znKYCR6Ab2kxU/s640/photo+12.JPG" width="480" /></a></div>
I trimmed the bine to about an inch
above soil-level and am patiently waiting until the spring when I hope
my San Francisco fire escape will once again become an urban hop farm.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_0ngE54R-gXnnVUxX1e-sykWEJaGYLSkouGsAF3_z_JNAHts_aEzYu_hxHo5FTQ7b8EDpUybq9t0phWHEISA6dvBLy1sPV2lmT_iv4jDo5Soag2yQD4tO6Nj_0uFNdTb19xhnwq_cBz4/s1600/photo+13.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_0ngE54R-gXnnVUxX1e-sykWEJaGYLSkouGsAF3_z_JNAHts_aEzYu_hxHo5FTQ7b8EDpUybq9t0phWHEISA6dvBLy1sPV2lmT_iv4jDo5Soag2yQD4tO6Nj_0uFNdTb19xhnwq_cBz4/s400/photo+13.JPG" width="400" /></a></div>
<br />Eric Rollerhttp://www.blogger.com/profile/05520860740764528223noreply@blogger.com0tag:blogger.com,1999:blog-8079578047182625338.post-91358932318573883412012-10-28T16:56:00.000-07:002012-10-28T16:56:22.848-07:00Park Day Pale Ale<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPlXtongM85d8msAPdL0Auj8niWtxzXQLI4784B8EBNJqF7JdtajbZma5tUpTvoZWSZpClAVfAdum4qd1I1ze4LY2-Vn3iRny_MKGrqoars9HUMFpH-vVhgVs6RkaWrcsUrjAJQb4H0rw/s1600/park_day_pale_label_JPG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPlXtongM85d8msAPdL0Auj8niWtxzXQLI4784B8EBNJqF7JdtajbZma5tUpTvoZWSZpClAVfAdum4qd1I1ze4LY2-Vn3iRny_MKGrqoars9HUMFpH-vVhgVs6RkaWrcsUrjAJQb4H0rw/s400/park_day_pale_label_JPG.jpg" width="400" /> </a></div>
<div class="separator" style="clear: both; text-align: left;">
In San Francisco, you have to enjoy summer while you can because it
won’t last long. You could say the same for Park Day Pale Ale, a light
and lemony warm-weather beer destined to be sipped in the sunshine. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZm1jDgt3cTpqPN-7m6yFbWhrDCY8xEv29ikii3EKQVhNG0jOTDA54GXE-jWZv5oRPROnotHKFQw8po7G4Mr955WM87NyTNPIjvhZN819FR_rLKtjCEpMKivisU3d-TmXo_DrM0PGtQ54/s1600/IMG_3501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZm1jDgt3cTpqPN-7m6yFbWhrDCY8xEv29ikii3EKQVhNG0jOTDA54GXE-jWZv5oRPROnotHKFQw8po7G4Mr955WM87NyTNPIjvhZN819FR_rLKtjCEpMKivisU3d-TmXo_DrM0PGtQ54/s640/IMG_3501.JPG" width="426" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
Grainbill:<br />5.0 lb Maris Otter<br />1.0 lb Vienna Malt<br />0.25 lb Crystal Malt 20°L<br /><br />Hops:<br />0.5 oz Sorachi Ace (14.9%) - added first wort, boiled 60 m<br />1.0 oz Citra™ (12.0%) - steeped after boil<br />0.5 oz Sorachi Ace (14.9%) - steeped after boil<br /><br />Yeast:<br />1.0 ea White Labs WLP051 California Ale V<br /><br />Park
Day is a deep straw color with a pillowy white head and medium,
well-carbonated body. The aroma is bready with hints of oily citrus,
while the taste is a well-balanced blend of lemon peel, light toast, and
tropical fruit like mango and papaya. It's tasty, refreshing, and
extremely quaffable. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_73zxAfqSGoDSXnrOYxJ7CkNOgB_YQ7mj861Ztl8dHTgUkir12knvOddl7C1oH8an9zhXieDJsF66JWzUWAVqUCjpvO9I4hhbheTmfzAXLtujk8__OYelHXLQvKyv7SQ2XCTjJOlXzM/s1600/IMG_3513.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_73zxAfqSGoDSXnrOYxJ7CkNOgB_YQ7mj861Ztl8dHTgUkir12knvOddl7C1oH8an9zhXieDJsF66JWzUWAVqUCjpvO9I4hhbheTmfzAXLtujk8__OYelHXLQvKyv7SQ2XCTjJOlXzM/s640/IMG_3513.JPG" width="426" /></a></div>
The summery fruit flavor comes from a combined dose of two hops: Sorachi Ace (a strain developed by Sapporo in Japan that's known for its lemon twang) and Citra (a proprietary hop that delivers tropical notes and isn't always easy to get a hold of).<br /><br />As summer (and my supply of this beer) come to an end, I'm looking forward to transitioning into heartier winter brews. But in the search for the perfect Pale Ale, Park Day is a solid step forward.Eric Rollerhttp://www.blogger.com/profile/05520860740764528223noreply@blogger.com0tag:blogger.com,1999:blog-8079578047182625338.post-52911715324746710932012-10-28T16:52:00.000-07:002012-10-28T16:52:20.221-07:00Wake Up San Francisco Coffee Oatmeal Stout<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb94DvMtrWhnwB0vUnICO7FCap6ft27wLDW4yta2ysPfWoMhR6a7YFOJJd8M3Rm6gz2IWx47VXKZRKLcD6EX3ExVk93yr03_uwjoesJNwMq5o92Nsp8CdsvsOTUVF5PCWP8tuEvS8tacE/s1600/wake_up_sf_labelJPG.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb94DvMtrWhnwB0vUnICO7FCap6ft27wLDW4yta2ysPfWoMhR6a7YFOJJd8M3Rm6gz2IWx47VXKZRKLcD6EX3ExVk93yr03_uwjoesJNwMq5o92Nsp8CdsvsOTUVF5PCWP8tuEvS8tacE/s400/wake_up_sf_labelJPG.jpg" width="400" /></a></div>
<br />
The best part of waking up? Beer. <br /><br />And Wake Up San Francisco Coffee Oatmeal Stout is quite a beer. Darker than a pre-dawn sky, Wake Up was bottled with 2oz of coffee grounds cold-steeped in a French press for a complex flavor and stimulating buzz. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvOb9bre-HvKZXFt-S_erAVklJ5oj7qGxdHsX16QLNwBo5BEQCL7tVFox4gZDmggKgjEE4Aatd3jFvJwd1iPZddvEeXfPj4vaqX7OK7-qgpQQNLecT81YvGKkQqH8hd5e2iup5QxOFMI/s1600/IMG_3465.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvOb9bre-HvKZXFt-S_erAVklJ5oj7qGxdHsX16QLNwBo5BEQCL7tVFox4gZDmggKgjEE4Aatd3jFvJwd1iPZddvEeXfPj4vaqX7OK7-qgpQQNLecT81YvGKkQqH8hd5e2iup5QxOFMI/s640/IMG_3465.JPG" width="425" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
In fact, it may be a little too stimulating, as the beer has a nasty
habit of gushing up out of the bottle when you pop the top off. If
you're quick enough with the glass, you can salvage most of the dark
brown suds, but there will be some inevitable stickiness. Everything
tastes fine, so I doubt a bottle infection is the problem. My guess
would be either too much priming sugar, excessive coffee grounds in the
bottles (creating nucleation sites for the CO2), or both. I thought things may settle down if I let the bottles age for a while (you'll notice the February brew date on the label), but this seems to be a wound time won't heal.<br /><br />Grainbill:<br />6.0 lb Maris Otter<br />1 lb Oat Flakes<br />0.5 lb Roast Barley<br />0.5 lb Chocolate Malt<br />0.5 lb Wheat Malt<br />0.1 lb American Black Patent<br /><br />Hops:<br />0.5 oz Columbus (15.0%) - added during boil, boiled 60 m<br /><br />Yeast:<br />1.0 ea White Labs WLP002 English Ale<br /><br />Additions:<br />2 oz. coffee grounds (Pete’s Major Dickason) cold-steeped in 3 cups water </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim49wmdu9P1DNgsyVq4wHS5lqKnlAgFmerXIr1smFvBObsrGyBuXkD89jHR06YKMUshaA1k77KdFpR1JOj9s0h-1wcAJno1Fo7s5e-gMsXAwRFCG3FuHThmHfOoKMjKggZvswwnln_To0/s1600/IMG_3470.JPG" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim49wmdu9P1DNgsyVq4wHS5lqKnlAgFmerXIr1smFvBObsrGyBuXkD89jHR06YKMUshaA1k77KdFpR1JOj9s0h-1wcAJno1Fo7s5e-gMsXAwRFCG3FuHThmHfOoKMjKggZvswwnln_To0/s1600/IMG_3470.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim49wmdu9P1DNgsyVq4wHS5lqKnlAgFmerXIr1smFvBObsrGyBuXkD89jHR06YKMUshaA1k77KdFpR1JOj9s0h-1wcAJno1Fo7s5e-gMsXAwRFCG3FuHThmHfOoKMjKggZvswwnln_To0/s640/IMG_3470.JPG" width="426" /></a></div>
<br />Wake Up pours an opaque black with red edges in the light. Its dark
brown head takes up 3/4 of the glass at first, but settles into a
one-finger cap after a few minutes. Later, when the head has thinned, a
rainbow of coffee and oat oils swirl on the surface. The aroma is a
deep and roasty, with an espresso-like character. The taste starts out
with chocolate notes accented with pleasantly burnt flavors, followed by
a gentle toffee-like sweetness, and ending with a twang of black coffee
bitterness. The oat flakes and wheat malt lend a fuller body and creamy
mouthfeel.<br /><br />Given how much I like this beer, it’s a shame that so
much of it goes to waste as soon as you open the bottle. At least I
know it’s a solid recipe from which to craft upcoming stouts.<br />Eric Rollerhttp://www.blogger.com/profile/05520860740764528223noreply@blogger.com0tag:blogger.com,1999:blog-8079578047182625338.post-52151340516236281642012-09-16T22:46:00.001-07:002012-09-16T22:46:44.718-07:00Window Seat Dunkelweizen<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmcYRT8TKW6ba8BZBK8B_Fw801nHacmmsvAbUDTAx_KKNRpZE6JZhW_ja3j2yVm9y_uNi_d2eCdaDCb3anO71RdqyWzBu_p4AWoeLiI467xX_bWuQ5-gr2SbjxN5kJuV8KrwNUK8bRWs/s1600/Window_Seat_dunkleweizen_label.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmcYRT8TKW6ba8BZBK8B_Fw801nHacmmsvAbUDTAx_KKNRpZE6JZhW_ja3j2yVm9y_uNi_d2eCdaDCb3anO71RdqyWzBu_p4AWoeLiI467xX_bWuQ5-gr2SbjxN5kJuV8KrwNUK8bRWs/s400/Window_Seat_dunkleweizen_label.jpg" width="400" /></a></div>
I’ve brewed American Wheats, Belgian Wheats, and
Hefeweizens—but Window Seat is my first ever Dunkelweizen. Translated as
dark (“dunkel”) wheat (“weizen”), this Bavarian style is brewed
much like a hefeweizen, but with the addition of darker grains to give
it a deep brown color and mildly roasty flavor.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglcT36ewtuXd7QDlZXS4mX7xdZENVN3o5unrzRMIVakTip5Pqc3YrevGgZmN4ettZzpHbCtxGTi3E4IsedK_5r9AU6VsGgQoRXrQrsz1QtF2dKLNhvgRPhzZBhUS_tOGkpAtF56OSuEbc/s1600/IMG_3314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglcT36ewtuXd7QDlZXS4mX7xdZENVN3o5unrzRMIVakTip5Pqc3YrevGgZmN4ettZzpHbCtxGTi3E4IsedK_5r9AU6VsGgQoRXrQrsz1QtF2dKLNhvgRPhzZBhUS_tOGkpAtF56OSuEbc/s640/IMG_3314.JPG" width="425" /></a></div>
Grainbill:<br />3.0 lb Red Wheat Malt<br />2.0 lb Maris Otter<br />1.0 lb Munich Malt<br />0.25 lb Chocolate Malt<br />0.5 lb Dry Light Extract<br /><br />Hop schedule:<br />.5 oz Tettnanger (4.5%) - added during boil, boiled 60 m<br /><br />Yeast:<br />White Labs WLP380 Hefeweizen IV Ale<br /><br />I’ve
been experimenting with different ways to get a better extract
efficiency now that I’ve converted to full-mash brew-in-a-bag, and this
time I fell short (thus the half pound of added DME). I suspect the
problem lies in sparging, as BiaB typically gets pretty good mash
efficiency.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOCTwMEhw27EHpdCNrqlBAUI5XPF-RKnZ3fQqB0vKtptl92VbQso8Csidbc5_Q-28TLbcVYsZ6uq_rnAPmMJYcJkPKMEO08qxCff2Y8s5kNtRqXPrkxwLlaq-af_YLv2a38Bmr0PtCPMg/s1600/IMG_3327.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOCTwMEhw27EHpdCNrqlBAUI5XPF-RKnZ3fQqB0vKtptl92VbQso8Csidbc5_Q-28TLbcVYsZ6uq_rnAPmMJYcJkPKMEO08qxCff2Y8s5kNtRqXPrkxwLlaq-af_YLv2a38Bmr0PtCPMg/s640/IMG_3327.JPG" width="426" /></a></div>
Extract issues aside, Window Seat is a delicious beer and one that is perfectly to-style. Poured into a tall weizen glass, it’s a deep, rich brown with red edges and a thick, pillowy, beige head with plenty of lacing. Aroma is like pumpernickel bread with delicate stonefruit notes. The taste is crisp wheat spiciness up front, mild toffee-like sweetness with roasted grain in the middle, and a gentle fruit finish. I prefer my German wheats to have more apricot flavors, and less banana—which is why I always ferment them with WLP380.<br /><br />Brewing a new style is always fun, especially when the finished product comes so close to what you’re after. Though Window Seat was my first dunkelweizen attempt, it certainly won’t be my last.Eric Rollerhttp://www.blogger.com/profile/05520860740764528223noreply@blogger.com0tag:blogger.com,1999:blog-8079578047182625338.post-80047218459713116862012-09-09T13:38:00.003-07:002012-09-09T13:38:42.217-07:00The Axe Imperial IPA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB7Cj57dttiSJf3-9qD3d1cFHuuYl3oFFip6o-ya2zhLI06xDBasdLe-76u7zsGpU_ncBIZpxyVP-PawUD34en7cW03YQ3J3rZrJ0AnPnvLOXMoSAvsjm1sr_IUVcNkYDFAxT9cv4JmWU/s1600/Imperial_IPA_lable_JPG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB7Cj57dttiSJf3-9qD3d1cFHuuYl3oFFip6o-ya2zhLI06xDBasdLe-76u7zsGpU_ncBIZpxyVP-PawUD34en7cW03YQ3J3rZrJ0AnPnvLOXMoSAvsjm1sr_IUVcNkYDFAxT9cv4JmWU/s400/Imperial_IPA_lable_JPG.jpg" width="400" /></a></div>
I was laid off from my job in June. So, naturally, I brewed a beer to commemorate it.<br /><br />The
Axe is a four-hop Imperial IPA with a fresh citrus flavor and
refreshingly bitter bite. Crystal 40 malt adds sweetness to keep it in
balance, while a handful of wheat malt improves both head retention and
mouthfeel. I fermented with a dry English-style yeast to let the hop
character shine through. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimfXxgVwO9_sKAX3hREVkm0lWBpF8CsGpm6_QJAea0-mnskbHsTknNxXCAwc0rxaDK2TcoWamkPso6c-mJKX9uz18ur26ZljDbd2bTYEALW4jO3btB44-Iz-k9yO2dAUGLALGY4xsNpE8/s1600/IMG_3347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimfXxgVwO9_sKAX3hREVkm0lWBpF8CsGpm6_QJAea0-mnskbHsTknNxXCAwc0rxaDK2TcoWamkPso6c-mJKX9uz18ur26ZljDbd2bTYEALW4jO3btB44-Iz-k9yO2dAUGLALGY4xsNpE8/s640/IMG_3347.JPG" width="424" /></a></div>
<br />Grainbill:<br />7.5 lb Maris Otter<br />0.75 lb Carapils®/Carafoam®<br />0.25 lb Crystal Malt 40°L<br />0.5 lb Wheat Malt<br /><br />Hop schedule:<br />0.5 oz Warrior (16.0%) - added first wort, boiled 90.0 m<br />0.5 oz Warrior (16.0%) - added during boil, boiled 90 m<br />0.5 oz Cascade (5.5%) - added during boil, boiled 20 m<br />0.5 oz Columbus (15.0%) - added during boil, boiled 15 m<br />0.5 oz Cascade (5.5%) - added during boil, boiled 10 m<br />0.5 oz Columbus (15.0%) - added during boil, boiled 5 m<br />1.0 oz Summit (17.0%) - added dry to primary fermenter<br /><br />Yeast:<br />White Labs WLP007 Dry English Ale<br /><br />The
finished beer pours a deep copper color with a stark white, two-finger
head that leaves thick rings of lacing on the glass. It’s slightly
cloudy (thanks to the wheat malt) and has a bit more sediment in it than
I’d like, but is nice to look at overall. The aroma is grapefruit and
bitter orange, with some bready notes tucked in. The taste is citrus up
front balanced by a hint of sweetness, and ends with a
back-of-the-tongue hop bitterness. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixurbjU66VOkQAFsf_znAELPuNpY3TSIHPWfQ6pNVA8Fvg7vSuk7VPQsmYqcG2Nzu2p8DQES01KMvIye0xZfF1D8K04pq5b01Bn2vyx7NmycRmTmlKedBSW9wv6T86hH5QKUUrp0InICk/s1600/IMG_3355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixurbjU66VOkQAFsf_znAELPuNpY3TSIHPWfQ6pNVA8Fvg7vSuk7VPQsmYqcG2Nzu2p8DQES01KMvIye0xZfF1D8K04pq5b01Bn2vyx7NmycRmTmlKedBSW9wv6T86hH5QKUUrp0InICk/s400/IMG_3355.JPG" width="293" /></a></div>
I’m always looking to find perfect recipes for my favorite style—the IPA. While this isn’t quite there, I’m learning more and more about striking the perfect balance of bitterness and sweetness, character and quaff-ability, flavor and body.<br /><br />And it turns out getting The Axe can be a good thing after all.Eric Rollerhttp://www.blogger.com/profile/05520860740764528223noreply@blogger.com0tag:blogger.com,1999:blog-8079578047182625338.post-72732168587257969782012-04-15T19:19:00.004-07:002012-04-15T19:19:58.942-07:00Balboa Black IPA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80ItE6YaDJryhycpGKVelrXd7IgS-oKXQ9FcDximVFivYUk6XLg028VwZdzQARMmp0Lic5U-v642GYqV-U0zexVQE03MCnyhkn03bio2o_Livejlz6wrqrckIk02ANFMPBJApZf000yA/s1600/Balboa_Black_IPA_label_JPG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80ItE6YaDJryhycpGKVelrXd7IgS-oKXQ9FcDximVFivYUk6XLg028VwZdzQARMmp0Lic5U-v642GYqV-U0zexVQE03MCnyhkn03bio2o_Livejlz6wrqrckIk02ANFMPBJApZf000yA/s400/Balboa_Black_IPA_label_JPG.jpg" width="400" /> </a> </div>
<div class="separator" style="clear: both; text-align: left;">
Balboa is my second attempt at a Black IPA (AKA Cascadian Dark Ale).
It’s a relatively new style that hasn’t yet been given its own BJCP
subcategory. In a nut shell, it’s a very dark colored ale with a big hop
punch and a hint of roasty flavors. <br />
<br />
This was the first beer I brewed on my 3 gallon brew-in-a-bag setup, and it was a great first brew. The
name comes from the cross street nearest to my new apartment.</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKKKWXteYHiIm_u_X6l1mNeKKgb2UBfXiWgjqtaTT5cS9txy5QndRzty8qmCyNHoTexjFfhghUgxMAwoEagGH99kd6T9-1LtgwzrgN96FwzRKiNgT7e6masDZV0hRKjw828wmn_IrQNQo/s1600/IMG_2429.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKKKWXteYHiIm_u_X6l1mNeKKgb2UBfXiWgjqtaTT5cS9txy5QndRzty8qmCyNHoTexjFfhghUgxMAwoEagGH99kd6T9-1LtgwzrgN96FwzRKiNgT7e6masDZV0hRKjw828wmn_IrQNQo/s640/IMG_2429.JPG" width="426" /> </a></div>
<div class="separator" style="clear: both; text-align: left;">
Grainbill<br />
7.0 lb Maris Otter<br />
.5 lb Carapils®/Carafoam®<br />
.5 lb Carafa® TYPE III<br />
.25 lb Crystal Malt 20°L<br />
.10 lb Chocolate Malt<br />
<br />
Hop Schedule<br />
0.5 oz Summit (17.0%) - added during boil, boiled 60.0 m<br />
0.5 oz Summit (17.0%) - added during boil, boiled 18.0 m<br />
0.5 oz Amarillo (8.5%) - added during boil, boiled 1.0 m<br />
1.0 oz Cluster (7.0%) - added during boil, boiled 0.0 m<br />
<br />
Dry Hop<br />
0.5 oz Nugget (13.0%) - added dry to primary fermenter<br />
1.0 oz Columbus (15.0%) - added dry to primary fermenter<br />
<br />
Yeast<br />
1.0 ea White Labs WLP001 California Ale<br />
<br />
I brewed this batch in time to submit it to the National Homebrew
Competition. Last year I submitted my first Black IPA (Black Hops
Cascadian Dark Ale) and scored well. So I decided to take some of the judge’s comments
and incorporated them into this recipe. The biggest change I made was
to add more late hops and a bigger charge of dry hops.</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx9ll3QuVbdIlbiQ6ri2MV_CZrbsTLBxcwNnQochytm1GaczncY_A0k-3vNXAiratt5Q5xx_NapoOKykbUWTi5sH0PNPtkoe8UjuoRx51mymYRmtRbwCbD8PpBWdQf1EyvAF8aHuT7s5Y/s1600/IMG_2436.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx9ll3QuVbdIlbiQ6ri2MV_CZrbsTLBxcwNnQochytm1GaczncY_A0k-3vNXAiratt5Q5xx_NapoOKykbUWTi5sH0PNPtkoe8UjuoRx51mymYRmtRbwCbD8PpBWdQf1EyvAF8aHuT7s5Y/s400/IMG_2436.JPG" width="400" /></a></div>
Balboa pours a deep, opaque black with reddish edges. The two-finger light tan head has staying power and leaves patchy lace. The aroma is bright, floral hops with hints of roasty malt. The taste is grapefruit up front, followed by a slight coffee-like roastiness, which then circles back around and finishes with a lingering citrusy bitterness. It’s medium bodied with nice, moderate carbonation.<br /><br />This style is quickly becoming one of my favorites, and I’m happy to see more brewers adding it to their lineups. It’s a style all about balance—keeping the citrusy hops front-and-center and giving the drinker just a hint of stout-like roasted character. And I think Balboa does it pretty nicely.<br /><br />Now let’s see what the judges think.Eric Rollerhttp://www.blogger.com/profile/05520860740764528223noreply@blogger.com1tag:blogger.com,1999:blog-8079578047182625338.post-24926288636714102982012-04-15T15:23:00.001-07:002012-04-15T15:23:09.247-07:00Westward Ho! Belgian Tripel<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3sK9ayUs-sVTcj3CAv0jCGCo_cz2E5sMKCoM4b5TkPLSZILcOAsFzSziM9TC_Ao51ESqAXb3S-CfSluH8rrROKtwQOSKlJ5-_9ISl23r6h9tgMKXgFVDLo42Rj2FrhGijnnlyzUM-r8Y/s1600/Westward_Ho_label.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3sK9ayUs-sVTcj3CAv0jCGCo_cz2E5sMKCoM4b5TkPLSZILcOAsFzSziM9TC_Ao51ESqAXb3S-CfSluH8rrROKtwQOSKlJ5-_9ISl23r6h9tgMKXgFVDLo42Rj2FrhGijnnlyzUM-r8Y/s400/Westward_Ho_label.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
This tripel is a deep golden, light-bodied Belgian-style ale. It was the
first time I’ve made this style and the last beer I brewed on my 5
gallon system. When I moved in with my girlfriend, two cases of this
beer came with me in the U-Haul to the western part of town. Inspired by
this trek, Sarah came up with the name: Westward Ho!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4RitnmHXuqhyyzRaCBysUNBYfBQ1uFyDwekWn_JPbt9Fh0rhdXm_iIfO1EXrqA76cXXa_kWhsdCKknin4DK56WPPNaxZJ9RVgR9i3XOTj-T0uB_6N7RL1jC4w1e-S4pfmsgissoOBxQ/s1600/IMG_2227a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4RitnmHXuqhyyzRaCBysUNBYfBQ1uFyDwekWn_JPbt9Fh0rhdXm_iIfO1EXrqA76cXXa_kWhsdCKknin4DK56WPPNaxZJ9RVgR9i3XOTj-T0uB_6N7RL1jC4w1e-S4pfmsgissoOBxQ/s640/IMG_2227a.jpg" width="426" /></a></div>
Grainbill:<br />13.5 lb Pilsner Malt<br />.5 lb Carapils<br /><br />Adjuncts:<br />2 lb Candi Syrup Clear<br /><br />Hop schedule<br />1 oz Low AA Hallertau (3.2%) - boiled 45 min<br />1 oz Hallertau (4.5%) - boiled 45 min<br /><br />Yeast:<br />White Labs WLP500 - Trappist Ale<br /><br />This was also the first time I’d made candi syrup from scratch. I started by making a simple syrup with 5 cups of water, a half pound of white table sugar and a tablespoon of lemon juice. Next I boiled it down to concentrate and sanitize it. Then I cooked the syrup for too long, resulting in a darker color than I was going for, which carried over into the beer. Bummer. Tripels are traditionally very light-colored, but Westward Ho! has a deeper golden, almost copper hue.<br />
<br />
I had some leftover Hallertau hops from a previous batch, but they had
such a low alpha acid content, that I needed to pick up another ounce to
get the bitterness where I wanted it.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyQCkRpXN3fxMsCI-_fv5NKKvzNEvaxdJLCbGAAZiOPtIFFByFZTLApywuqSlURHszfR5I5oH4eDrmYAFBMYaipgemhvp8yAzhmN3OVlvwDkz2fnx1kXcvxZGG_fpSn3VtWtNjiL07U9o/s1600/IMG_2241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyQCkRpXN3fxMsCI-_fv5NKKvzNEvaxdJLCbGAAZiOPtIFFByFZTLApywuqSlURHszfR5I5oH4eDrmYAFBMYaipgemhvp8yAzhmN3OVlvwDkz2fnx1kXcvxZGG_fpSn3VtWtNjiL07U9o/s640/IMG_2241.JPG" width="426" /></a></div>
<br />Four months after bottling, the beer finally started coming into its own. It pours light coppery gold. Visible, effervescent carbonation feeds a rocky, stark-white head that leaves rings of lace. Fruity esters (citrus, pear, banana) dominate the aroma and are supported by earthy spiciness. The initial taste is also fruit-focused, with a bit of apple shining through. This leads to a clove-like spiciness and hint of sweetness that linger into the finish. The beer has a medium body with moderately high carbonation. <br /><br />Compared to commercial tripels I've sampled, it's less sweet and has a much darker color. The next time I brew this style, I'll use lighter-colored candi syrup and experiment with a different yeast.<br />Eric Rollerhttp://www.blogger.com/profile/05520860740764528223noreply@blogger.com0tag:blogger.com,1999:blog-8079578047182625338.post-10393453860648051072012-04-02T22:26:00.002-07:002012-04-02T22:26:13.360-07:00Downsizing<br />
In February, I moved in with my girlfriend across town. <br /><br />It was a relatively big life step that came with some downsizing—in both living space and brewing space. But despite the closer quarters, I was determined to keep my hobby going to the fullest of my ability, while not sacrificing the quality of the beer. I’d do anything for love, but I won’t do that.<br /><br /><b><br />The old.</b><br />My old apartment had a modern, upgraded kitchen with a lot of counter space, a big sink and a gas stove—all great features for a 4th floor walk-up brewery. The stove was big enough to accommodate my eight-gallon brew kettle, and the sink had a threaded faucet for hooking up an immersion chiller.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjemcgyWRAfcvejTEcxgWjmSmPb6XFfFV3l9Jkktg2boy5JoZFOKmal1dycGaJJqRIX2tCKoTPy7NM6NGQ1IOVsZ9YJ9vKzBqdhbnvn0btUJLsB8IzShv6ABeWz6crWHBBF-bgyQKR5PtQ/s1600/IMG_0477.JPG" style="margin-left: 1em; margin-right: 1em;"></a><br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBfrE1GO9Gq0fd7cUiQ9rskMjffrpmGpsDUx-vxK747pzaB8D486bam98wQM6RMG1CrN3ex4xbCOBORSNNn5LquNLl5wYKR6f0Xzne9X6eYsHA1tsNB9pEibizc6ThoI9W7n2xu8KIKfU/s1600/IMG_0471.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBfrE1GO9Gq0fd7cUiQ9rskMjffrpmGpsDUx-vxK747pzaB8D486bam98wQM6RMG1CrN3ex4xbCOBORSNNn5LquNLl5wYKR6f0Xzne9X6eYsHA1tsNB9pEibizc6ThoI9W7n2xu8KIKfU/s640/IMG_0471.JPG" width="425" /></a></div>
I mashed in a cylindrical beverage cooler with a stainless steel mesh braid, ball valve and spigot for drainage.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjemcgyWRAfcvejTEcxgWjmSmPb6XFfFV3l9Jkktg2boy5JoZFOKmal1dycGaJJqRIX2tCKoTPy7NM6NGQ1IOVsZ9YJ9vKzBqdhbnvn0btUJLsB8IzShv6ABeWz6crWHBBF-bgyQKR5PtQ/s1600/IMG_0477.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjemcgyWRAfcvejTEcxgWjmSmPb6XFfFV3l9Jkktg2boy5JoZFOKmal1dycGaJJqRIX2tCKoTPy7NM6NGQ1IOVsZ9YJ9vKzBqdhbnvn0btUJLsB8IzShv6ABeWz6crWHBBF-bgyQKR5PtQ/s640/IMG_0477.JPG" width="425" /></a></div>
The cooler rested on a short shelf, letting me lauter into the kettle on the floor. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0gkXz_Q5yMKZBB060dUaQyyfbzlgp9C_7oxREcYTGlUly569-C8DSKwhMC6oE3SP8K-1l-k_Fp4bpwVVhve3IXcC0gIjcF8vgp21N41h-ZofbhnqUyZdO79_IAJ5DCfSDXPezXhwhZk/s1600/IMG_0488.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0gkXz_Q5yMKZBB060dUaQyyfbzlgp9C_7oxREcYTGlUly569-C8DSKwhMC6oE3SP8K-1l-k_Fp4bpwVVhve3IXcC0gIjcF8vgp21N41h-ZofbhnqUyZdO79_IAJ5DCfSDXPezXhwhZk/s400/IMG_0488.JPG" width="400" /></a></div>
Next came the typical brewday’s biggest PITA: lifting five gallons of 160+ degree pre-boil wort to the stove top, praying the rivets on my Chinatown kettle would hold.<br /><br />Once on the stovetop, I’d crank the biggest burner and bring everything to a boil in about 30 minutes. From here I’d add the hops, Whirfloc, and anything else the recipe called for, including the immersion chiller 15 minutes before flame out.<br />
<br />
When the boil was over, I’d hook up the immersion chiller to the
sink and start running in cold tap water. I’d usually whirlpool the
cooling wort with a long sanitized spoon to chill it faster and let the
hops and break material settle on the bottom.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ruHZJDUFd67J-D5FuxsgtnMVDwY__3Hfhpd5drh4F-594gnFO0C2dYhRDeoKItQkUh1_5KdiVT0Ch-X3WZMcI9eEjni3VsAMswuazB73qnFtZvM1YOz0LOGqRdhJ6kKe-n7QZ-6UIhY/s1600/IMG_0533.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ruHZJDUFd67J-D5FuxsgtnMVDwY__3Hfhpd5drh4F-594gnFO0C2dYhRDeoKItQkUh1_5KdiVT0Ch-X3WZMcI9eEjni3VsAMswuazB73qnFtZvM1YOz0LOGqRdhJ6kKe-n7QZ-6UIhY/s640/IMG_0533.JPG" width="425" /></a></div>
Once cool, I’d siphon into an awaiting carboy or bucket fermentor, pitch the yeast, seal it up, and stash it in the hall closet to do its thing.<br /><br />When bottling day rolled around four weeks later, I’d load new or used-but-clean bottles into the dishwasher for sanitizing. I’d rack the beer off the trub and into a bottling bucket with a few cups of corn sugar solution. Bottles were filled, capped, and stored. It was a beautiful thing.<br /><br /><b><br />The new.</b><br />The new apartment has a smaller, electric range that won’t fit my eight-gallon kettle, as well as a smaller sink with no threading for chiller hook-up.<br /><br />I decided rather than going back to extract brewing, I’d brew smaller, three-gallon batches using a method called brew-in-a-bag (BIAB). This let me keep the control and fun of all-grain brewing, while also making it easier and cheaper to brew more often.<br /><br />I start by heating water in my combination mash tun/boil kettle to strike temperature—usually about 165. I put a metal steamer basket at the bottom of the kettle, followed by a large nylon mesh bag. I dough-in the grains at 1.5 quarts of water per pound and stir until the temperature is even throughout the mash and I can’t see any dough balls. <br /><br />Then I wrap the whole thing in a towel and let the mash enzymes go to work. I check the temp a few times and give everything a gentle stir. If I need to raise the temperature, I’ll either add boiling water or direct fire the mash tun; the steamer basket at the bottom prevents the bag from scorching and melting.<br />
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEior2F0QIMczNNS9ZomqcEuNBUq87A7-e8BVVCd66v0glP84y-mgq6iCxvWXN512wMnWtDbasICPMQjfmwpIyt41DMOkEYAfUxpI8Hsb3Cm2vLXFBE1olQGJ9xodNaHOL6ieqkysiyvW4I/s1600/IMG_2256.JPG" style="margin-left: 1em; margin-right: 1em;"></a><br />Once the mash is done, I’ll put the tun on a towel on the floor and slowly lift the grain bag out. I’ll hold the bag just above the surface of the wort for a few seconds and then put it in an aluminum strainer basket to let it drain over the kettle. Next, I do a mini-sparge by sprinkling 170 degree water over the grains in the basket.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEior2F0QIMczNNS9ZomqcEuNBUq87A7-e8BVVCd66v0glP84y-mgq6iCxvWXN512wMnWtDbasICPMQjfmwpIyt41DMOkEYAfUxpI8Hsb3Cm2vLXFBE1olQGJ9xodNaHOL6ieqkysiyvW4I/s1600/IMG_2256.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEior2F0QIMczNNS9ZomqcEuNBUq87A7-e8BVVCd66v0glP84y-mgq6iCxvWXN512wMnWtDbasICPMQjfmwpIyt41DMOkEYAfUxpI8Hsb3Cm2vLXFBE1olQGJ9xodNaHOL6ieqkysiyvW4I/s640/IMG_2256.JPG" width="424" /></a></div>
<br />
After the grains have given what they have to give, I put the kettle back on the stove and start the boil.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlvkHxDumA1lbCOMvdwDmMN1mrCDXFhY5AEWuok2uNiEyCOW4cv3yd9FulZLh1O5-JLf04sSjyiu7d6f6k55bkKqQWofaCC45U7AGlSaZ10x3TrEKQiNv99jFJHxYTsMmwOQBdmx1DSPk/s1600/IMG_2264.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlvkHxDumA1lbCOMvdwDmMN1mrCDXFhY5AEWuok2uNiEyCOW4cv3yd9FulZLh1O5-JLf04sSjyiu7d6f6k55bkKqQWofaCC45U7AGlSaZ10x3TrEKQiNv99jFJHxYTsMmwOQBdmx1DSPk/s400/IMG_2264.JPG" width="400" /></a></div>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlvkHxDumA1lbCOMvdwDmMN1mrCDXFhY5AEWuok2uNiEyCOW4cv3yd9FulZLh1O5-JLf04sSjyiu7d6f6k55bkKqQWofaCC45U7AGlSaZ10x3TrEKQiNv99jFJHxYTsMmwOQBdmx1DSPk/s1600/IMG_2264.JPG" style="margin-left: 1em; margin-right: 1em;"></a><br />When it’s time to cool, I make an ice bath with cold tap water and a handful of frozen Gatorade bottles. Kettle goes in and I stir with a sanitized spoon to whirlpool. Then I’ll cover the kettle and let it rest until the wort temperature gets into the 70’s, changing the ice bath water as needed.<br /><br />Lastly, I’ll siphon out into the fermentor, pitch the yeast, seal it up, and put everything under the dining room table.<br /><br />The main difference on bottling day is the lack of a dishwasher; now I spray the inside of the bottles with a sanitzer injector and dry them on a bottle tree. Bottling is no homebrewer’s favorite activity, and this is another area where making smaller batches pays off.<br /><br /><b>The result.</b><br />Like many brewers, I dream of scaling up my system, not scaling it down. But the smaller size of my new setup offers advantage the old system didn’t. <br /><br />I can brew faster, more affordably, and more often. I can experiment with recipes or techniques without the threat of five less-than-great gallons. I don’t end up with a cases and cases of beer taking up storage space. And my new location means I can walk to the local homebrew store.<br /><br />I look at this time as a way of finding and fine-tuning recipes that I can eventually brew on a larger scale.<br /><br /><br />Eric Rollerhttp://www.blogger.com/profile/05520860740764528223noreply@blogger.com0tag:blogger.com,1999:blog-8079578047182625338.post-70367047183853109282012-02-20T16:41:00.000-08:002012-02-20T16:41:15.736-08:00Stocking Stuffer Spiced Ale<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxwcZTugXK0JT-xacQb5mDsYdAkKfzQbSyvu3W-4H-9X2X-kYbhCO7NA6tr7uk86p_V-e9fTOXMN0inTGHq9Fi98JYAZtjvw8q8z7vhv6wKNPNUeKP2toxuGIs23Fv_RxggDgSmTzClc/s1600/stocking_stuffer_label.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxwcZTugXK0JT-xacQb5mDsYdAkKfzQbSyvu3W-4H-9X2X-kYbhCO7NA6tr7uk86p_V-e9fTOXMN0inTGHq9Fi98JYAZtjvw8q8z7vhv6wKNPNUeKP2toxuGIs23Fv_RxggDgSmTzClc/s400/stocking_stuffer_label.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
Ah, the holidays. Time for family, food, and festive beer. Enter Stocking Stuffer Spiced Ale. <br /> </div>
<div class="separator" style="clear: both; text-align: left;">
Brewed as a dark American brown ale, Stocking Stuffer was spiced with freshly ground cinnamon, allspice, cloves, nutmeg, ginger and vanilla.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthdu498u0-5gPeRmrcLf-rR3MQwMILVQU7u8-IBnk_Vwnvth_pPy7M5Lj_6SKZAQvn9wnGQWC4E-HlB-ECPxLR3k5oxS2L5cp9jfvYrBHNEOzfAQoqHTEO3sE5oZ-ZZqsGXbnYkHZkrs/s1600/Stocking_stuffer1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthdu498u0-5gPeRmrcLf-rR3MQwMILVQU7u8-IBnk_Vwnvth_pPy7M5Lj_6SKZAQvn9wnGQWC4E-HlB-ECPxLR3k5oxS2L5cp9jfvYrBHNEOzfAQoqHTEO3sE5oZ-ZZqsGXbnYkHZkrs/s640/Stocking_stuffer1.jpg" width="426" /> </a></div>
<div class="separator" style="clear: both; text-align: left;">
Grainbill:<br />9.0 lb American 2-row<br />1 lb Crystal Malt 80°L<br />.5 lb Oat Flakes<br />.5 lb Chocolate Malt<br />.5 lb Victory® Malt<br />.25 lb Aromatic Malt<br /><br />Hop schedule:<br />1.0 oz Glacier (5.5%) - boiled 60 min<br /><br />Yeast:<br />1.0 ea Fermentis US-56 Safale US-56<br /><br />Three weeks after bottling, the spiciness was a little strong. But as the holidays drew closer, everything mellowed out into a pleasantly sippable winter warmer.</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaT1b3sI60Qx0U6Gh9e3z5GJMpDQ8HVsVBhd2mqhtprNEDN98xOFkwoGIdMpebYGDqUfKewuR243RAypneCSQw89SI9VVQZ2riZmtepsTCjhhS96O48c0HVROwBoMW2uUhRioWXxKcH8E/s1600/IMG_2072a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaT1b3sI60Qx0U6Gh9e3z5GJMpDQ8HVsVBhd2mqhtprNEDN98xOFkwoGIdMpebYGDqUfKewuR243RAypneCSQw89SI9VVQZ2riZmtepsTCjhhS96O48c0HVROwBoMW2uUhRioWXxKcH8E/s400/IMG_2072a.jpg" width="266" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br />Stocking Stuffer pours a deep brown with thin tan head. Hold it up to bright light and a reddish glow shines though. The aroma is a potpourri of earthy spices and roasty malt. Tasting reminds you of the holidays. Like taking a bite of a gingerbread cookie. A spicy bouquet upfront, toasted bread flavor in the middle, lingering sweetness at the end, followed by warmth from the more pungent spices. <br /><br />Though I’m not likely to have more than one of these in a sitting, Stocking Stuffer is a tasty, warming holiday treat and a recipe I’ll continue to tinker with.<br /> </div>Eric Rollerhttp://www.blogger.com/profile/05520860740764528223noreply@blogger.com0tag:blogger.com,1999:blog-8079578047182625338.post-7189492437555041022011-12-13T20:39:00.000-08:002011-12-13T21:50:21.403-08:00Stockton Stout<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb6AaplGQJ6bLNQLJK03DDL5IIz7ALot-Sv4lwTikC8HEVGVyvO031oSgk1L4NwaOAVP7ARCvsfcf4HwKi-9kUSVMgVR9JgfZMe_mhWzbQdM8LorU1lK5KsfqxVN6JjHqXJbGhgvOhQgk/s1600/stockton_stout_label.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb6AaplGQJ6bLNQLJK03DDL5IIz7ALot-Sv4lwTikC8HEVGVyvO031oSgk1L4NwaOAVP7ARCvsfcf4HwKi-9kUSVMgVR9JgfZMe_mhWzbQdM8LorU1lK5KsfqxVN6JjHqXJbGhgvOhQgk/s400/stockton_stout_label.jpg" width="400" /></a></div>
Stockton Stout is a sessionable beer modeled after the most famous stout in the world: Guinness. It’s actually the lowest alcohol beer I’ve brewed to date, coming in at just under 4%.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAT9szUh-ucDlJESmNAgW6gveG2G4cUtm9YUtr4xJhO4rCkgYEFxOTJo0G_2kOph-y9-fOYN0e42w4ZQSt_8dPEZ5xaMSgqM9ncXBtJ_3iKZM50Qt5QdWR3W5FW44iuUhnZINad6fUfyk/s1600/IMG_2035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAT9szUh-ucDlJESmNAgW6gveG2G4cUtm9YUtr4xJhO4rCkgYEFxOTJo0G_2kOph-y9-fOYN0e42w4ZQSt_8dPEZ5xaMSgqM9ncXBtJ_3iKZM50Qt5QdWR3W5FW44iuUhnZINad6fUfyk/s640/IMG_2035.JPG" width="426" /></a></div>
<br />
Grainbill:<br />
7.0 lb Maris Otter<br />
2.0 lb Barley Flaked<br />
1 lb Roast Barley<br />
<br />
Hop schedule:<br />
1.0 oz East Kent Goldings (5.0%) - added first wort, boiled 60 min<br />
1.0 oz East Kent Goldings (5.0%) - added during boil, boiled 60 min<br />
<br />
Yeast:<br />
1.0 ea White Labs WLP007 Dry English Ale<br />
<br />
The most traditional yeast for this style is probably Irish Ale yeast, but I decided to use WLP007 for its drier finish and maltier profile.<br />
<br />
Stockton Stout pours an opaque, inky black with red edges when held to the light. Its light brown head dissipates to form a patchy cap that stays on the beer. (Not sure why the head is so dark, as opposed to Guinness’s trademark white foam.) <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQVYbrJR7FEeZ4MHSD3EiUjm4IdvcdyUIwelf1rWdRVKndngOESs4jvCoSVvmqWO2pzQCjxC0pef4EGVAAJ8pPtBTHOZr1s0b_yAP_ZItGo9VzBtwknJ1IIRe4_HpVAUvyzjDu3R_R2Vw/s1600/IMG_2041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQVYbrJR7FEeZ4MHSD3EiUjm4IdvcdyUIwelf1rWdRVKndngOESs4jvCoSVvmqWO2pzQCjxC0pef4EGVAAJ8pPtBTHOZr1s0b_yAP_ZItGo9VzBtwknJ1IIRe4_HpVAUvyzjDu3R_R2Vw/s400/IMG_2041.jpg" width="400" /></a></div>
The aroma is roasty and nutty, while the taste is of toasted bread, coffee, and a hint of chocolate. Some hop bitterness shines through. Medium bodied, well balanced, and dry in the finish.<br />
<br />
Compared to Guinness, Stockton Stout is roastier with a more assertive taste. It doesn’t have the well-known twang of the Irish standard (which traditionally adds a dose of stale beer before bottling). It’s also not as smooth and creamy, due to my lack of a nitro tap system.<br />
<br />
In all, an enjoyable, quaffable stout with its own endearing character.Eric Rollerhttp://www.blogger.com/profile/05520860740764528223noreply@blogger.comtag:blogger.com,1999:blog-8079578047182625338.post-2844997912200409842011-12-11T15:14:00.001-08:002011-12-12T00:33:36.940-08:00Puppy Giggles Imperial Stout<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPNKxh2VpfXKDyS0Q2hb7w9Mnh-huyDEKCLUJ-ZfQF0lTGi_Vpe_8_EgN2wt3HYNMjKNe9n71zNjIBdhy0Y9ERCQdtRX6BYRA9H55xWrVteGYih1-5nZJRyi2dzWBwJUqDXbA_O_9AewI/s1600/puppygiggles_label_jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPNKxh2VpfXKDyS0Q2hb7w9Mnh-huyDEKCLUJ-ZfQF0lTGi_Vpe_8_EgN2wt3HYNMjKNe9n71zNjIBdhy0Y9ERCQdtRX6BYRA9H55xWrVteGYih1-5nZJRyi2dzWBwJUqDXbA_O_9AewI/s400/puppygiggles_label_jpg.jpg" width="400" /></a></div>
<br />
Puppy Giggles is a big beer. Roasty, toasty, and 9.5% ABV. It was actually brewed in May, but took seven months to mellow and mature.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPFlg30t-XaKM0bjW-jTxhSGiMJMTzfb8hMxIx23nzxysy472rWWTA30Sn9gOA2PznCshCVuJjwAZs6mO_VPoKnk5II3jJ4NeP_2jAnDiVKuA6mTZlW6QVqzMYGbFle1-jyre3kQrMumI/s1600/IMG_1973a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPFlg30t-XaKM0bjW-jTxhSGiMJMTzfb8hMxIx23nzxysy472rWWTA30Sn9gOA2PznCshCVuJjwAZs6mO_VPoKnk5II3jJ4NeP_2jAnDiVKuA6mTZlW6QVqzMYGbFle1-jyre3kQrMumI/s640/IMG_1973a.jpg" width="426" /></a></div>
Grainbill:<br />
10.0 lb Liquid Light Extract<br />
4.5 lb Maris Otter<br />
1 lb Barley Flakes<br />
.5 lb Chocolate Malt<br />
.5 lb Carafa® TYPE III<br />
.5 lb Crystal 120<br />
.5 lb Crystal 60<br />
.25 lb Black Malt<br />
.25 lb Roasted Barley<br />
<br />
Hop schedule:<br />
1.0 oz Warrior (16.0%) - added during boil, boiled 60.0 min<br />
1 oz Amarillo (8.5%) - added during boil, boiled 10.0 min<br />
<br />
Yeast:<br />
1.0 ea White Labs WLP099 Super High Gravity Ale (0.5 gallon starter)<br />
<br />
Rather than mashing 12 extra pounds of grain, I used malt extract to get the right amount of fermentability.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSqG7kIoLrRqA03T27CCqzZcaciC4P8t5y2Kj6sLAqmqfgH94hyphenhypheny3ow0Cq7dAxZotdqMWPDH-7v4mK00GqO9JANB-Yz-_MqAZQ4neQHeJTtvD34npUozibyBsvVgdNvcruAjVHBufE3VY/s1600/IMG_1982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSqG7kIoLrRqA03T27CCqzZcaciC4P8t5y2Kj6sLAqmqfgH94hyphenhypheny3ow0Cq7dAxZotdqMWPDH-7v4mK00GqO9JANB-Yz-_MqAZQ4neQHeJTtvD34npUozibyBsvVgdNvcruAjVHBufE3VY/s400/IMG_1982.JPG" width="400" /></a></div>
After aging for seven months, it’s delicious. Jet black with a dense,
tan head. Medium-thick mouthfeel with low-medium carbonation. The smell
is coffee, dark chocolate with a touch of burnt wood. The taste is of
roasted espresso, dark fruit, cacao, with slight floral hop bitterness. Warming, yet pleasant alcohol in the
finish reminds you that this is a sipping beer.<br />
<br />
Puppy Giggles is a real crowd-pleaser and an intense, tasty reminder that good things come to those who wait.Eric Rollerhttp://www.blogger.com/profile/05520860740764528223noreply@blogger.comtag:blogger.com,1999:blog-8079578047182625338.post-10093552053005562942011-11-09T23:16:00.000-08:002011-11-09T23:16:06.711-08:00Heiß Weiß Hefeweizen<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuOgw5PPkRtu_Y4faXMUxVZ2Vjp803AMD-ijqsPpT1mXs7pjc_vrD8xACuDGZID12i4y08qb5Ii3vDAKPEum9arEGXrBRNoGRvf22pK5GMouuLvFtHyuApKVwTMC237AX1PnoXdIGmQTE/s1600/heiss_weiss_label.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuOgw5PPkRtu_Y4faXMUxVZ2Vjp803AMD-ijqsPpT1mXs7pjc_vrD8xACuDGZID12i4y08qb5Ii3vDAKPEum9arEGXrBRNoGRvf22pK5GMouuLvFtHyuApKVwTMC237AX1PnoXdIGmQTE/s400/heiss_weiss_label.jpg" width="400" /></a></div>
<div class="MsoNormal">
Heiß Weiß (Heiss Weiss) a traditional and delicious “Prost!” to
Oktoberfest, which was taking place in Munich on brewday. Translated as
"Hot White," this Bavarian-style hefeweizen takes its name from the
high temperatures in San Francisco during fermentation. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Ic4I_A4x_b6tCLMsl6YSHY-Ao3VEvoT_e2bOHkdVMQHbhbhy5qi_CMGbC6vct7iH7fS_y3bO08lqrk6Os4q_WKDcB8WefJ1Rd0uLjhn6r5gwDWZW76lzKxqEiJyWJ4FHhFPOuTR9bxg/s1600/IMG_1907a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Ic4I_A4x_b6tCLMsl6YSHY-Ao3VEvoT_e2bOHkdVMQHbhbhy5qi_CMGbC6vct7iH7fS_y3bO08lqrk6Os4q_WKDcB8WefJ1Rd0uLjhn6r5gwDWZW76lzKxqEiJyWJ4FHhFPOuTR9bxg/s640/IMG_1907a.jpg" width="425" /></a></div>
<br />
<div class="MsoNormal">
Grainbill: </div>
<div class="MsoNormal">
6.0 lb. wheat malt</div>
<div class="MsoNormal">
5.0 lb. German Pils malt </div>
<div class="MsoNormal">
0.5 lb. Caramuich</div>
<div class="MsoNormal">
(+0.5 lb. rice hulls) </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1.0 oz of Hallerau hops was added for bittering. I'm not a huge fan of strong banana flavors in beer, so I
used White Labs Hefeweizen IV (WLP380) yeast, which is known for its more
apricot-like flavor and cleaner profile.</div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipd9kSnk90ONKFAkzNsPrWo3Ymwn7uo-_Z9OuDfmgKj_hG1YwA2TZPc3XX4ImB_bDNBEoW7rXOZgtcsxQULsOeMAETmrXVmsImXBRoD1CxRKvf8JqaeOVUWdxFebD7AwZ7B-qqE_htRQU/s1600/IMG_1912.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipd9kSnk90ONKFAkzNsPrWo3Ymwn7uo-_Z9OuDfmgKj_hG1YwA2TZPc3XX4ImB_bDNBEoW7rXOZgtcsxQULsOeMAETmrXVmsImXBRoD1CxRKvf8JqaeOVUWdxFebD7AwZ7B-qqE_htRQU/s640/IMG_1912.JPG" width="426" /></a></div>
<div class="MsoNormal">
Fermented, bottled and chilled, it’s exactly what I was looking
for in a hefe. Hazy orange/straw color and a fluffy, stark white head make for
a very attractive presentation in a tall weizen glass. Creamy, but very
drinkable, it’s a great was to celebrate the last waning weeks of San
Francisco’s Indian Summer.</div>Eric Rollerhttp://www.blogger.com/profile/05520860740764528223noreply@blogger.comtag:blogger.com,1999:blog-8079578047182625338.post-67738253967058058332011-11-09T23:15:00.000-08:002011-11-09T23:32:20.865-08:001.5 AnniversaRye IPA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7vk-G5nEgyuumgExz1XDYdsw6GbPa7H0bE8yHKRm_o-7dEKwJuehFCMGVmTyUdjfarNwxSCGMvighhTP35YG9N8b2XjY3HFhKEulD9ljmVm4SjwxqSCzRHbQw7qkm_9NDKk094X8m0s4/s1600/1_5AnniversaRyeIPA_label_jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7vk-G5nEgyuumgExz1XDYdsw6GbPa7H0bE8yHKRm_o-7dEKwJuehFCMGVmTyUdjfarNwxSCGMvighhTP35YG9N8b2XjY3HFhKEulD9ljmVm4SjwxqSCzRHbQw7qkm_9NDKk094X8m0s4/s400/1_5AnniversaRyeIPA_label_jpg.jpg" width="400" /></a></div>
<i>1.5</i> started out the way many of my IPAs do, with one exception: 2.5
pounds of rye malt give this beer a uniquely spicy, drier finish.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgifDpr2Xhljg3EfBxl7rglUTbDg5LqqWXxRiGv2OsXglF_B4U2tsRH2BaRmxxOh14O72679KBw4fEZxhGB4PpqWgPnSIrRfYUpwlgGjdRejybeBnK6F-_vBXumR_YPe3fNv5e8T4yL1T8/s1600/IMG_1929.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgifDpr2Xhljg3EfBxl7rglUTbDg5LqqWXxRiGv2OsXglF_B4U2tsRH2BaRmxxOh14O72679KBw4fEZxhGB4PpqWgPnSIrRfYUpwlgGjdRejybeBnK6F-_vBXumR_YPe3fNv5e8T4yL1T8/s640/IMG_1929.jpg" width="425" /></a></div>
<br />
Grainbill:<br />
10.0 lb Maris Otter<br />
2.5 lb Rye Malt<br />
1.0 lb Crystal Malt 60°L<br />
0.5 lb Carapils®/Carafoam®<br />
0.5 lb Wheat Malt<br />
<br />
Hop schedule:<br />
1 oz Columbus (15.0%) - added first wort, boiled 60 min<br />
1 oz Amarillo (8.5%) - boiled 5.0 min<br />
1 oz Cascade (5.5%) - boiled 5.0 min<br />
1 oz Amarillo (8.5%) - dry hop<br />
1 oz Cascade (5.5%) - dry hop<br />
<br />
The beer was fermented with California Ale V (WLP051), a NorCal strain known for fruity flavors and full body.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_yFzGfJaHf6FlSCt7a1h4og8zWz1gqAK_i92K8WlP_rL7YuFgJD9fcVFViLBLsJ00U2sITcRStyR4QA4BLkrtZczr7LmZkLB6kgTDQ9awovasamRwxdS3gP6FEVcJZG35j_o-quapzs/s1600/IMG_1947.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_yFzGfJaHf6FlSCt7a1h4og8zWz1gqAK_i92K8WlP_rL7YuFgJD9fcVFViLBLsJ00U2sITcRStyR4QA4BLkrtZczr7LmZkLB6kgTDQ9awovasamRwxdS3gP6FEVcJZG35j_o-quapzs/s640/IMG_1947.JPG" width="426" /></a></div>
<br />
<br />
The finshed product is a hazy dark amber color with a fluffy white head that dissipates into a patchy cap as the beer warms. The aroma is floral hops with caramel and a touch of rye earthiness. The taste is of malt sweetness up front, followed by well-balanced hop bitterness and a medium-dry finish. Spicy, buiscuity flavors linger. The yeast strain did indeed make for a full-bodied beer, but it’s well carbonated.<br />
<br />
I submitted <i>1.5</i> to the California State Homebrew Competition, where it received a score of 34/50 (“Very Good”).<br />
<br />
Overall, a tasty beer and one whose recipe I’m sure to revisit.<br />
<br />
<br />Eric Rollerhttp://www.blogger.com/profile/05520860740764528223noreply@blogger.comtag:blogger.com,1999:blog-8079578047182625338.post-59402810023778669382011-10-31T22:19:00.000-07:002011-11-01T13:30:14.707-07:00Filbert Street Blonde + Filbert Steps Raspberry Blonde<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfr9lemE6cd0hT3tnFevrkHrI5HQPEo_-hDpKifGQA3mcgf2FgNdVXgy4RT36hPUR2Ro8V2uiDOUfYMm0wuduC5cIfrYffpiRAX-6HofgjHqzfMLa42BMaa6mpnoBGzL4K0OAL_e2mLb4/s1600/Filbert+St+Blond_jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfr9lemE6cd0hT3tnFevrkHrI5HQPEo_-hDpKifGQA3mcgf2FgNdVXgy4RT36hPUR2Ro8V2uiDOUfYMm0wuduC5cIfrYffpiRAX-6HofgjHqzfMLa42BMaa6mpnoBGzL4K0OAL_e2mLb4/s400/Filbert+St+Blond_jpg.jpg" width="400" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Filbert Street Blonde is a straw-colored Belgian Strong Ale weighing in around 6% ABV.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWdq-O1yj2qD9DMotQewBbyjM20Rxgi1cbH7-1L-J3fC1z09QygDAp9p3dHnDV8AnDWR0egJ7Px_5QizMMAd3tqP7HjZU0CqtZGzcuCdcF-vEcRW3qIOBdjrqpbdp-9ADBKWEeuRYmTUk/s1600/IMG_1840.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWdq-O1yj2qD9DMotQewBbyjM20Rxgi1cbH7-1L-J3fC1z09QygDAp9p3dHnDV8AnDWR0egJ7Px_5QizMMAd3tqP7HjZU0CqtZGzcuCdcF-vEcRW3qIOBdjrqpbdp-9ADBKWEeuRYmTUk/s640/IMG_1840.JPG" width="425" /></a></div>
<br />
The gain bill consisted of Pilsner, Belgian pale, wheat, and Belgian biscuit malts. It was hopped with Styrian Goldings (bittering) and Saaz (flavoring). Belgian Golden Ale yeast (WLP570) from east Flanders gives the beer an earthy, phenolic aroma. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho5ioxJK6LoAXo0_Tx-gI-bNqFOemWhQl0EFNdxbkcSbi-jZ1xYJOSnVv3WjMuLkMzKRq_f85qlKFpBIjFUAhyphenhyphenp6xiKGA48C40uzjsqVrsvDHq0a_93JAZZnhzdxlXHVSEpGZvnEYo0Vc/s1600/IMG_1858.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho5ioxJK6LoAXo0_Tx-gI-bNqFOemWhQl0EFNdxbkcSbi-jZ1xYJOSnVv3WjMuLkMzKRq_f85qlKFpBIjFUAhyphenhyphenp6xiKGA48C40uzjsqVrsvDHq0a_93JAZZnhzdxlXHVSEpGZvnEYo0Vc/s640/IMG_1858.JPG" width="426" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
The aroma is that of cloves and baking bread. Medium bodied and well carbonated, the FSB's taste is reminiscent of biscuits. Straw-like notes yield a spicy, warming finish that lingers.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFHBA3AE_k4abotMjK8BNPt-OEJfarP2b7jKTWQ9tgeP7gr1s3PbnPLdQPqXsv6eVbHPu-NejlqG0dKwOt9oZ-BXh-IyCNquABoRFpCnQg0T6-jo9qq6c5747WoNW-1VZ3tXaKLD3Pv4/s1600/Filbert_steps_Raspberry+Blond_jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFHBA3AE_k4abotMjK8BNPt-OEJfarP2b7jKTWQ9tgeP7gr1s3PbnPLdQPqXsv6eVbHPu-NejlqG0dKwOt9oZ-BXh-IyCNquABoRFpCnQg0T6-jo9qq6c5747WoNW-1VZ3tXaKLD3Pv4/s400/Filbert_steps_Raspberry+Blond_jpg.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFHBA3AE_k4abotMjK8BNPt-OEJfarP2b7jKTWQ9tgeP7gr1s3PbnPLdQPqXsv6eVbHPu-NejlqG0dKwOt9oZ-BXh-IyCNquABoRFpCnQg0T6-jo9qq6c5747WoNW-1VZ3tXaKLD3Pv4/s1600/Filbert_steps_Raspberry+Blond_jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
<div class="separator" style="clear: both; text-align: left;">
It's brother, Filbert Steps Raspberry Blonde, spent
two weeks on 1.5 pounds of organic raspberries. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-Q2wmGEmM6DJNtYb3rYpYwjmR3jqQLMOGeFV076BwSdzFRLvhbO1SsHA2Yn7sAuTMj_nAFuyQDJ57ZzbgYGF7Sa-6sA37_nDIH1IUyf4CZgRRfELcjtKXhdidHn4_nnnvSmlpQpxfns/s1600/IMG_1862.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-Q2wmGEmM6DJNtYb3rYpYwjmR3jqQLMOGeFV076BwSdzFRLvhbO1SsHA2Yn7sAuTMj_nAFuyQDJ57ZzbgYGF7Sa-6sA37_nDIH1IUyf4CZgRRfELcjtKXhdidHn4_nnnvSmlpQpxfns/s640/IMG_1862.JPG" width="426" /></a></div>
<br />
Though nice to look at,
I'm sad to say the flavor isn't great. The tartness of the berries doesn't pair
well with the earthy flavors of the yeast and the beer ends up tasting harsh
and muddled. Each bottle of unfiltered beer contains hundred of tiny raspberry seeds (absolutely free!), which detract from the appeal considerably. Though I might experiment with more fruit beers in the future, I probably won't be repeating this recipe.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eG5G5Fi2CyvJT3edmPRwcI3gRXxSr2_VRbEIaAPshs8jjIbUCYusWA-jSyvDtsfnTEby1Tx7JHfcEdDKbM1b5wIXvl4ZOCtwSQ3MKqUWtSgmJDiuFrAeD202AXPr2Yy4YoR1AKhImUY/s1600/IMG_1887.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eG5G5Fi2CyvJT3edmPRwcI3gRXxSr2_VRbEIaAPshs8jjIbUCYusWA-jSyvDtsfnTEby1Tx7JHfcEdDKbM1b5wIXvl4ZOCtwSQ3MKqUWtSgmJDiuFrAeD202AXPr2Yy4YoR1AKhImUY/s400/IMG_1887.JPG" width="400" /></a></div>
<br />
But hey, I guess one beer that's great to drink and another that's great to look at isn't all bad.<br />
<br />
<br />Eric Rollerhttp://www.blogger.com/profile/05520860740764528223noreply@blogger.comtag:blogger.com,1999:blog-8079578047182625338.post-87562385635498542032011-10-10T15:08:00.000-07:002011-11-01T18:06:23.820-07:00Decisive IPA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignEtqDkaTUGFrlmNxSDl8krjC-ualKdckLGeQsytJgXH5rjraIew3wgYfPlEzN4kP_1eNCyDj40LCyiy0gg5E_shmC-N0HN-vqTOj-IClC3zBgm6g9dEkTp9lwqrbdUa8BUK1G2g7ISs/s1600/Decisive_label_jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignEtqDkaTUGFrlmNxSDl8krjC-ualKdckLGeQsytJgXH5rjraIew3wgYfPlEzN4kP_1eNCyDj40LCyiy0gg5E_shmC-N0HN-vqTOj-IClC3zBgm6g9dEkTp9lwqrbdUa8BUK1G2g7ISs/s400/Decisive_label_jpg.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="p1" style="text-align: left;">
Like many brewers and beer lovers, IPAs have become my favorite style to brew and to drink. Decisive IPA is the result of wanting a more sessionable (lower alcohol) hop-forward beer. Coming in at 5.5% ABV and packed with four kinds of hops, it certainly fits the bill.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2DfjwCiX9_Q5j-4BXFm716ojpQH8y_VDoBkjt8-Z1UiZ81lAr0jwYdinQ9o5xktqVagQwSNSfp0dJiS774acv5Y-J-ctFibtRTXW8erXqdHTRa2Jdp83tYFI4lbslWjsFyst-UER_8YI/s1600/IMG_1379a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2DfjwCiX9_Q5j-4BXFm716ojpQH8y_VDoBkjt8-Z1UiZ81lAr0jwYdinQ9o5xktqVagQwSNSfp0dJiS774acv5Y-J-ctFibtRTXW8erXqdHTRa2Jdp83tYFI4lbslWjsFyst-UER_8YI/s640/IMG_1379a.jpg" width="426" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="p1" style="text-align: left;">
<i>Grainbill:</i></div>
<div class="p2" style="text-align: left;">
11 lb American 2-row</div>
<div class="p2" style="text-align: left;">
1 lb Wheat Malt</div>
<div class="p2" style="text-align: left;">
.5 lb Cara-Pils® Malt</div>
<div class="p2" style="text-align: left;">
.25 lb Crystal 60</div>
<div class="p2" style="text-align: left;">
.25 lb Crystal 15</div>
<div class="p3" style="text-align: left;">
<br /></div>
<div class="p2" style="text-align: left;">
<i>Hop schedule:</i></div>
<div class="p2" style="text-align: left;">
1.0 oz Galena (13.0%) boiled 60.0 min</div>
<div class="p2" style="text-align: left;">
1.0 oz Cluster (7.0%) boiled 10.0 min</div>
<div class="p2" style="text-align: left;">
0.5 oz Citra (11.0%) boiled 5.0 min</div>
<div class="p2" style="text-align: left;">
0.5 oz Citra (11.0%) - dry hop</div>
<div class="p2" style="text-align: left;">
0.5 oz Amarillo (8.5%) - dry hop</div>
<div class="p3" style="text-align: left;">
<br /></div>
<div class="p2" style="text-align: left;">
Decisive was fermented with California Ale yeast (WLP001), a well-loved West Coast strain that lends a fruity taste and hop-centric profile.</div>
<div class="p3" style="text-align: left;">
<br /></div>
<div class="p2" style="text-align: left;">
Crack open a bottle and you're immediately hit with citrusy hop aroma. Decisive pours a deep amber with an off-white, fluffy head that lasts. Aroma in the glass is that of floral, tropical fruit. Tasting yields a malty, slightly sweet front end followed by grapefruit, passionfruit, and soapy notes (in a good way). The oily hops linger into the finish and leave you wanting another sip.</div>
<div class="p3" style="text-align: left;">
<br /></div>
<div class="p2" style="text-align: left;">
The name comes from the trouble I had, well, choosing a name. But after much deliberation, I decided it was time to be Decisive.</div>
<br />
<div style="text-align: left;">
<br /></div>Eric Rollerhttp://www.blogger.com/profile/05520860740764528223noreply@blogger.comtag:blogger.com,1999:blog-8079578047182625338.post-44369747900253376332011-10-10T14:43:00.000-07:002011-11-01T18:06:04.551-07:00The Rock Pale Ale<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBBJsUALnyouAqC9NkwMwFEMfMPxJh9V-ALFhlX2YgDQVIfeA_UyeXvQlH4WpAfWr4L7R5VD29J2PKzr8yyUZdQ5e8892XxKzB0EBusDpXmiiToXGlEKkLtSrTjWlwHBhR_6tZJKIomHA/s1600/The_rock_pale_jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBBJsUALnyouAqC9NkwMwFEMfMPxJh9V-ALFhlX2YgDQVIfeA_UyeXvQlH4WpAfWr4L7R5VD29J2PKzr8yyUZdQ5e8892XxKzB0EBusDpXmiiToXGlEKkLtSrTjWlwHBhR_6tZJKIomHA/s400/The_rock_pale_jpg.jpg" width="400" /></a></div>
The Rock is a classic pale ale brewed with a bit of dried
bitter orange peel. It's one of the lower-alcohol beers I've made,
coming in just over 4% ABV. It was brewed with my buddy Kevin after a
sightseeing trip to Alcatraz.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDwRP56rlNRe85Y5mdyHq4CwDVGxSpVSRpdmlDMNoDmLkigcw-IhYelRVCsA1hnsNLPFFrNrVmP1hNuxELOhgWwiHWuRRMp1VCiw_bvdKjU-ywGPi07U54liOEhR0UaJ5bCqBeh5sJlM4/s1600/IMG_1357a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDwRP56rlNRe85Y5mdyHq4CwDVGxSpVSRpdmlDMNoDmLkigcw-IhYelRVCsA1hnsNLPFFrNrVmP1hNuxELOhgWwiHWuRRMp1VCiw_bvdKjU-ywGPi07U54liOEhR0UaJ5bCqBeh5sJlM4/s640/IMG_1357a.jpg" width="426" /></a></div>
<br /><i>Grainbill:</i><br />7.0 lb Maris Otter<br />0.5 lb Carapils®/Carafoam®<br />0.5 lb Wheat Malt<br />0.25 lb Crystal 15<br />0.25 lb Crystal 45<br />0.25 lb Aromatic Malt<br /><br /><i>Hop Schedule:</i><br />0.75 oz Summit (17.0%) - added first wort, boiled 60 min<br />
<br />We added about 2.0 tsp of bitter orange peel with 30 minutes left in the boil. Then we cooled the wort with the immersion chiller and pitched one envelope of Safale US-05 yeast.<br />
<br />The result is a copper-colored, medium bodied beer with a white head. The aroma is malty with notes of bread and wheat spice. Taste is light caramel up front, followed by a lingering bitterness (more on that later).<br /><br />The biggest problem with The Rock is the amount of sediment (no pun intended) in each bottle. Not only does this detract from the look and mouthfeel of the beer, but the tiny grain particles provide thousands of nucleation sites for CO2. This means that when you pop a cap off a bottle, you've got five, maybe six seconds before the beer foams up out of the top. You've got to act fast to get it (gently) into a glass, lest you pour a pint of bubbles.<br /><br />Another issue is the slight twinge of harsh bitterness that comes from the orange peel. This ingredient is most often used in Belgian Wits (I had some left over from my last wit). In that style, the flavor of the peel is offset by the yeast's spicy character. Unfortunately, I found the neutral character of the US-05 yeast can't compete and results in unbalanced bitterness. I hindsight, I should have added the peel in the last few minutes of the boil and possibly used a different, more assertive yeast.<br /><br />Guess I've got a little ways to go in perfecting the pale ale.<br /><br />
<br />Eric Rollerhttp://www.blogger.com/profile/05520860740764528223noreply@blogger.comtag:blogger.com,1999:blog-8079578047182625338.post-85986116282290400092011-10-10T14:41:00.000-07:002011-11-10T19:53:27.336-08:00SolAce Lemon Wheat<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br />
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYc6yFIpTnAHS9R38iIV8bkwk8gUAecsH7Yf7JRKjNnOYqLqAJHcINN8MVkbO13NBmFknfN8XPeDqp9oZ9We0OWysH2kuNeh7C-9Q6bn6H3jzSEvmv_Gd1Gnpk3NaVgsK8qswS7-JHbPg/s1600/lemon_wheat_label_jpg.jpg" imageanchor="1"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYc6yFIpTnAHS9R38iIV8bkwk8gUAecsH7Yf7JRKjNnOYqLqAJHcINN8MVkbO13NBmFknfN8XPeDqp9oZ9We0OWysH2kuNeh7C-9Q6bn6H3jzSEvmv_Gd1Gnpk3NaVgsK8qswS7-JHbPg/s400/lemon_wheat_label_jpg.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
Ah, summer! Shorts, sunscreen, and summer beers. SolAce is a sessionable
American-style wheat ale brewed with a touch of coriander and lemon
zest. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPfKFv7yPRGiBJ5RoBboOGCYVF7-EPFOoTQCOuWjIXDGy8bNn4UIFIXwWIn7rGsahBmQH2flyX8oSo5ndQhYkfiEB-Ew1Zxaxu1Iejzj_tw166UUAHfmFPgK2pz3FeHrexb_v__gOZdNI/s640/IMG_1280a.jpg" width="426" /></div>
<br />Grainbill:<br />4.0 lb American 2-row<br />5.5 lb Wheat Malt<br />0.25 lb Munich Malt<br />0.25 lb Honey Malt<br />(+.5 lb Rice Hulls)<br /><br />Hop schedule:<br />.5 oz Amarillo (8.5%) - boiled 60 min<br />1 oz Sorachi Ace (14.9%) - boiled 5.0 min<br /><br />Additions:<br />2.0 tsp Coriander (crushed) - boiled 5.0 min<br />6.0 tsp Lemon peel (fresh) - boiled 5.0 min<br /><br />Yeast:<br />White Labs WLP029 German Ale/Kölsch<br /><br />The goal of this brew was to make a drinkable, lemony beer fit for the beach or a BBQ. I finished the beer with Sorachi Ace hops, originally grown by Sapporo in Japan. This variety has a distinct lemon scent and taste and pair well with wheat’s slight spiciness. Crushed coriander adds an additional spice bite, while Kölsch yeast imparts a clean, crisp finish.<br /><br />SolAce pours a cloudy light golden orange with a pillowy white head that leaves rings of lace as you drink. The aroma is light citrus with notes of baking bread. Tasting the beer, you can pick up straw, white bread, and honey followed by a lemony kick that lingers well into the finish, along with some spiciess from the wheat and coriander.<br /><br />In this case, the lemon flavor might be a bit overdone. There’s a harsh bitterness that is likely the result of some lemon pith being thrown in with the zest. This flavor intensifies as the beer warms to the point of reminding one of Pine-Sol. I’ve yet to add citrus zest to a beer with good results.<br /><br />The name “SolAce” is a mashup of Sol (“sun”) and the Sorachi Ace hop variety. I should have done more research on the name because apparently Firestone Walker (one of my favorite breweries) has a wheat beer named, yep, Solace.Eric Rollerhttp://www.blogger.com/profile/05520860740764528223noreply@blogger.comtag:blogger.com,1999:blog-8079578047182625338.post-17410257702117934352011-10-10T14:40:00.000-07:002012-02-20T16:46:13.121-08:00Eric's Special Bitter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA4-BG3-tJYFuHMIE5ykOUK_dFIj1ZHlZ1REJwHCrqaJAkr09WIF_oyNLTRpzW0Q2rSaiasz9zWecfp7ahSVVint3BwtRTLBz4-21dhvNmZPvMmsiaqH8jJaYpASfaEPXdXnyq-BwAEtM/s1600/ESB_label_Sarah+%25281%2529_jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA4-BG3-tJYFuHMIE5ykOUK_dFIj1ZHlZ1REJwHCrqaJAkr09WIF_oyNLTRpzW0Q2rSaiasz9zWecfp7ahSVVint3BwtRTLBz4-21dhvNmZPvMmsiaqH8jJaYpASfaEPXdXnyq-BwAEtM/s400/ESB_label_Sarah+%25281%2529_jpg.jpg" width="400" /></a></div>
<br />This copper-colored ale was conceived as an Irish Red. But after brewing and tasting, its true identity as an Extra Special Bitter was revealed.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbyE5USQ-uxzgDmK70_EdaPN3o7-MNG5-UmiGwoP94FRrxh7ruwqgvK5jPbH_mBgpsd8nXY1grA9yQwVNQ9qo-chApGmTs36lW0IecbAf2p69-ictD-g62PdIRRteJUMnEY7KNWbU5cXo/s1600/IMG_1317a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbyE5USQ-uxzgDmK70_EdaPN3o7-MNG5-UmiGwoP94FRrxh7ruwqgvK5jPbH_mBgpsd8nXY1grA9yQwVNQ9qo-chApGmTs36lW0IecbAf2p69-ictD-g62PdIRRteJUMnEY7KNWbU5cXo/s640/IMG_1317a.jpg" width="426" /></a></div>
Grainbill:<br />9.0 lb Maris Otter<br />3.0 lb Vienna Malt<br />1.5 lb Melanoidin Malt<br />.25 lb Crystal Malt 120°L<br /><br />Hop schedule:<br />1 oz Fuggle (4.8%) - added first wort, boiled 60 m<br />1 oz East Kent Goldings (5.0%) - added first wort, boiled 60 m<br />1 oz Fuggle (4.8%) - steeped after boil<br />1 oz East Kent Goldings (5.0%) - steeped after boil<br /><br />Yeast:<br />1.0 ea Fermentis US-05 Safale US-05<br /><br />This was one of the first recipes I created from scratch (and it shows). It’s too highly hopped and uses a pretty generic yeast. The resulting ale, while quite tasty, was much more like an English Bitter than an Irish Red. <br /><br />My girlfriend, Sarah, named this batch and designed the labels. <br />Eric Rollerhttp://www.blogger.com/profile/05520860740764528223noreply@blogger.comtag:blogger.com,1999:blog-8079578047182625338.post-81567469142217067992011-10-10T14:34:00.000-07:002011-10-10T14:34:34.218-07:00Black Hops Cascadian Dark Ale<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb8pv2FNg0BW1qhemkzvCYascJQsSL4vtKzxdn-pbdPsiiuw68z87wT7BRcF905hwYhHQho4tvPeQ2q0RW6Io7U828LVCCUGL6AMMHEVgZ9_io5UYQZYAuKAQ1n7SZMgeZWVLBDxRQyaY/s1600/Black_hops_label2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb8pv2FNg0BW1qhemkzvCYascJQsSL4vtKzxdn-pbdPsiiuw68z87wT7BRcF905hwYhHQho4tvPeQ2q0RW6Io7U828LVCCUGL6AMMHEVgZ9_io5UYQZYAuKAQ1n7SZMgeZWVLBDxRQyaY/s400/Black_hops_label2.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZp-nmUN4rY2-BrJG02e48n109UYWXSaoLRQ1BFcqH6xn2VZ6wfzZZH-u3vqnM5FZv2Urn4_-c5hyV6SD5uc1IztVmANwERumwE7IANa_jD0sH7XXyBQUUp4NJM_ysubuiVdQcArQPUE/s1600/IMG_1059a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZp-nmUN4rY2-BrJG02e48n109UYWXSaoLRQ1BFcqH6xn2VZ6wfzZZH-u3vqnM5FZv2Urn4_-c5hyV6SD5uc1IztVmANwERumwE7IANa_jD0sH7XXyBQUUp4NJM_ysubuiVdQcArQPUE/s640/IMG_1059a.jpg" width="426" /></a></div>
<br />Eric Rollerhttp://www.blogger.com/profile/05520860740764528223noreply@blogger.com