“Pout's Revenge" Dry Irish Stout

Brew date: February 3, 2013

#14 - 4 gal BIAB

My go at a dry Irish stout, ready in time for St. Patrick's Day. It will also mark my first beer entered into a tasting competition. The Wine and Hop Shop is hosting a stout contest at the Italian Workmen's Club with the grand prize an opportunity to brew your beer at the One Barrel Brewing Company. Not that I expect to come close to winning, but that is a kick ass prize. The competition is a great opportunity to get honest feedback and connect with the local homebrewing community. I hope to walk away with some solid notes and maybe even the names of an associate or two.

This recipe takes inspiration from the Deck Head Stout on the AHA's website and Brewing TV's episode, "All About Stout." If you've never seen an episode of Brewing TV, check it out. They are fun, informative, and passionate about brewing.

Ingredients:

• 4.5 lbs Maris Otter Malt
• 0.5 lbs Caramel Malt 60L
• 0.75 lbs Roasted Barley
• 0.25 lbs Black Malt
• 1.25 lbs Flaked Barley
• 0.25 lbs Rye Flakes

Hops

• 0.75 oz Cluster (6.8%) (60 min)
• 0.25 oz E. Kent Goldings (6.6%)(leaf) (60 min)
• 0.25 oz E. Kent Goldings (6.6%)(leaf) (knockout)

Other

• 0.75 t Irish Moss (20 min)
• Wyeast 1084 Irish Ale*

*1000 mL yeast starter made 1/31. Used the 10-to-1 ratio described by Mr. Malty's Proper Yeast Pitching Rate. Add 100 g DME and 1000 mL water to Erlenmeyer flask. Mix well. Gently boil for 10 min. Chill and pitch. Swirl occasionally to oxygenate. Night before brewing, put flask in fridge to settle out yeast. Brew day, remove from fridge and return to room temp.

Instructions:

Heat 5 gal water to 120 'F. Add grain. Temp will stabilize to 104-110 'F. Rest for 25 min. Direct heat to 154 'F. Maintain temp and rest 60 min. Heat to 168 'F and rest 10 min. Strain using grain bag. Suspend over brew kettle using strainer. Slowly sparge grains with 1 gal water heated to 168 'F. Grist absorption from 7.5 lbs of grain will be approx. 1.25 gal. Should be left with roughly 4.75 gal. Boil wort for 90 min. Add cluster and goldings at 60 min. Add Irish moss at 20 min. Add goldings at knockout. Let sit for 10 min. Chill wort to 64 'F. Add to fermentor and pitch decanted yeast. Ferment at 64-68 'F.

Observations:

OG: 1.057

Target Gravity: 1.050
Pre-boil gravity: 1.043

Expected ABV: 5.6%

Efficiency: 88%?

First attempt to sparge my grist after mash out. The ghetto setup is visible above. I suspended the strainer and grain bag over my brew kettle while slowly pouring the water over the grist. This probably added 30 min or so to my brew day. Next time I will heat the water in my 3 gallon kettle and sparge while bringing my megapot up to a boil. That way I  should save some time.

“Jenny's Ginger" Beer [bottled]

Feb. 2, 2013

The wife had better be ready for some ginger beer. We got 9 bottles worth out of that 1 gal jug.

Ingredients:

• 23 g corn sugar
• 10 oz water

Instructions:

Boil priming sugar 10 min. Cool. Add to bottling bucket. Siphon and slowly mix in ginger beer. Let sit for 15 min. Bottle.

Observations:

Desired CO2: 2.4 vol

Color: Pale, opaque yellow, nearly clear

Smell: Strong lemon, citrus, ginger

Most of the yeast and citrus particulate appear to finally have settled out.

The ginger beer has a very pronounced dry, lemon flavor. Next time we should use a yeast that leaves a bit more residual sugar, or cold crash it. We could also try to use molasses or a dark brown sugar. We should also use more ginger. Not nearly enough bite.

“Sexual Chocolate" Porter [bottled]

Bottling date: January 27, 2013

Ingredients:

3 gal Porter on cacao nibs

• 58 g corn sugar
• 16 oz water

Desired CO2: 2.2 vol

Temperature: 64 'F

0.5 gal Porter

• 10 g corn sugar
• 8 oz water

Observations:

TG: 1.020

ABV: 7%

Porter (cacao)

Color: Brown-black with reddish hue at edges

Smell: Burned chocolate

Taste: Rich, thick, dark chocolate flavor. Can definitely detect the cacao. Some bitterness, but not hop apparent

Porter

Only real difference is no bitter chocolate flavor from the cacao. Also less warmth on the end. Probably from the lack of whiskey.

Attempting to wash and save yeast.

“Jenny's Ginger" Beer

Brew date: January 20, 2013
1 gal

Waiting for my chocolate porter to condition, I decided to submit to my wife's repeated requests to brew a ginger beer. This being my first "soda," I adapted my recipe from this one at SidneyHappyHour.com. Overall, the batch probably took about an hour.

As an experiment, I decided to follow the bottling recommendation from Jeffrey Morgenthaler's website and ferment one 16-oz bottle's worth of ginger beer in the bottle for 48 hrs before transferring it to the refrigerator to cease fermentation. Since the bottle is capped, I pray it doesn't explode. It was very difficult to decide how much yeast to add. His recipe calls for "25 granules." I more likely wound up with 50.

Ingredients:

• 15 g cream of tartar (boil)
• 1.5 lemon zest (10 min)
• 1 lime zest (10 min)
• 31 g ginger grated (10 min)
• 350 g brown sugar (10 min)
• 1.5 lemon juice (primary)
• 1 lime juice (primary)
• 1 packet Red Star Pasteur Champagne dry yeast

Instructions:

Add cream of tartar to a little over 1 gal cold water. Bring to boil. Add lemon and lime zest, grated ginger, and brown sugar. Boil 10 min. Chill mixture to 70 'F. Add fresh squeezed lemon and lime juice. Transfer to 1 gal carboy/jug. Pitch packet of dry yeast. Gently swirl to mix in yeast. Ferment at 64-66 'F for 1-2 weeks.

OG: 1.035

TG: 1.008-1.010

“Sexual Chocolate" Porter [secondary]

Date: January 15, 2013

We learn something new everyday. Today I learned that my brand spanking new refractometer will not give an accurate gravity reading once fermentation has commenced. It's great for sampling wort, not beer.

I was getting worried that I had a stuck fermentation since the gravity reading using the refractometer hadn't budged in days. That's when I turned to the Internets! And found a very helpful discussion on homebrewtalk.com on just this very topic (hydrometer vs refractometer).

Use a hydrometer for measuring specific gravity post-fermentation. That, or try this helpful refractometer calculator, which estimates gravity based on your brix readings.

I racked the porter to my 3 gal carboy, where it will now sit on 4 oz of cacao nibs that have been soaking in 3 oz of Jack Daniels for two weeks. Hopefully after a week or two of conditioning, the beer will absorb some of the natural bitterness of the cacao to offset the sweetness of the chocolate malt, and maybe even take on some of the "warmth" from the whiskey.

With a little more than a half gallon of porter remaining, I decided to rack it to a small, one-gallon glass jug. This should offer a nice juxtaposition of how much the cacao/whiskey conditioning altered the flavor.

Observations:

SG: 1.020
Color: Ruddy, mud-black brown, deep red color at edges
Smell: Chocolate, malt sweetness, some roastiness
Taste: Dark chocolate, burned brownies, hop backbone but not distracting, coffee bitterness aftertaste, moderate mouth feel

“Sexual Chocolate" Porter

Brew date: January 6, 2013
#13 - 4 gal BIAB

Ok, I admit the name is ridiculous. But there's a perfectly legitimate funny reference. I give you Eddie Murphy's "Sexual Chocolate":



And, what does this have to do with brewing? Nothing. I'm not even sure why it came to mind. I haven't seen "Coming to America" in years. But there it is. Now that's cleared up, on to the brew day...

It was a long one. A few quick observations:

1. Utilizing a multi-rest mash schedule adds significant time to the brew day. (Obviously.) Is the extra 1.5-2 hours worth it?
2. A multi-rest mash vastly improves efficiency. I was surprised once again by fermentability similar to that of wort that had been sparged. This heightened efficiency was in addition to the added grain of the scaled recipe.
3. I need a better lautering system. I divided my 10 lbs of grain between two grain bags to make them more manageable. However, I could only strain one bag at a time over my 3 gallon brew kettle to collect the wort runnings.
4. I need to do a better job calculating my grist-to-water ratio. After I removed the grain, I was down to a little over 3 gallons of wort. An hour long boil reduced it further. I was forced to add water to increase my batch to the desired size. I added an additional gallon of water when I found that my gravity was hovering near 1.080. My target was 1.070.
5. Cooking while brewing is a bad idea. I was making borscht. I didn't leave the kitchen for hours and the house was a sauna.

I've been wanting to brew up another porter for sometime. It's the perfect winter beverage. Some of my favorites are Great Lakes's Edmund Fitzgerald and Lake Louie's Tommys Porter. I did a fair amount of recipe research and synthesized several to distill my own. I drew a lot of inspiration from Rocket Rod Romanak's Positively Porter. I hope that the addition of cacao nibs soaked in a little Jack Daniels to the secondary will add a nice, warm, chocolaty finish.

Ingredients:

• 8 lb 2-row Pale Ale Malt (Briess)
• 1.25 lb Special B Malt (Dingemans)
• 0.5 lb Chocolate Malt (Briess)
• 0.25 lb Black Malt (Briess)

Hops

• 0.5 oz Nugget (60 min)
• 0.25 oz Chinook (30 min)
• 0.375 oz Willamette (5 min)

Other

• 0.5 t Irish Moss (15 min)
• 4 oz Cacao Nibs (Secondary)
• 3 oz Jack Daniels (Secondary)

Yeast

• Wyeast 1056 American Ale

*Yeast starter made on 1/4. Bring 1200 mL water to boil. Add 1 c DME and ⅛ t Wyeast nutrient. Boil 10 min. Chill and pitch yeast. Keep at 60-64 'F.

Instructions:

Add 4.25 gal water to kettle. Heat to 104 'F. Add malt. Stabilize temp at 104 'F. Rest for 30 min. Raise temp to 140 'F and rest for 20 min. Raise temp to 158 'F and rest for 40 min. Mash out at 170 'F for 10 min. No sparge. Lauter. Bring wort to boil. Add Nugget bittering hops and boil for 60 min. Add Chinook hops 30 min before end of boil. Add Irish moss 15 min before end of boil. Add Willamette hops 5 min before end of boil. Cut heat and let sit for 10 min. Chill wort to 64 'F. Pitch yeast starter. Ferment at 64-66 'F.

Observations:
OG: 1.072

“Californee Way" Common Lager [bottled]

Bottle date: January 3, 2012

After racking to a secondary two weeks ago, my lager has continued to settle out and really has cleared up nicely. Sadly it also looks to have darkened somewhat to an orangish golden rod color -- I was hoping for more of a yellow gold.

A quick taste test again detected the upfront biscuit, bready flavor with a moderate dry hop at the tail.
Although it is now the depth of winter, I might even call it "refreshing."

I tried to play it a little safe with bottling this time around. Several of my batches have turned out overly primed, with maybe half a pint glass full of foam during the initial pour. This is the first time since my very first batch that I opted to use corn sugar and am trying to stick to a colder-than-likely conditioning temperture. I'll let you know how it goes.

Bright yellow caps just seemed to scream "Californee."

Ingredients:

• 69 g corn sugar
• 16 oz water

Desired CO2: 2.6 vol California Common
Temperature: 58 'F