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Russian Imperial Stout

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Stout.jpgFebruary 5th I took another crack at my Oatmeal Stout, really a Russian Imperial Stout stylistically speaking. It has been an up and down journey, my first attempt had low mash temps, this round I swung too high the other direction with mash temps hitting the 170's. I re-racked the first week to be hit by fresh cut grass in the profile, 'in' is an understatement, it was the profile. It was horrible, a great stout with something so awful going on. I wanted it to get better with time, but every brewer knows if it starts out funky, well you screwed up. If you can't drink it the first week, you missed the mark, yeah it will get better, but you should have done a better job.  Fortunately yeast, nature's greatest invention, are hardworking little creatures. They're always busy cleaning up your messes, like a mom with a wild two year old.

So I thought perhaps some time in the bottle would do it good. So I waxed em' up to look all classy. Except, I was too cheap to just go buy the wax, so around the house I went rounding up old red, soft wax, fru-fru smelly candles. Oh sometimes the things I do. Now I had bad homebrew waxed with the soft greasy wax that smells like your mom's house. I saved two bottles out for Siciliano's homebrew competition. It was getting a bit better, but it still had that funk going on. Hey at least I would get some feedback.

This weekend was Siciliano's homebrew party, an event that I keep saying that I will attend but have yet to commit to. Next year, next year I will make it. I just know that once I go I will have little choice but to make it a permanent annual event in my calendar. There is a great write-up of it here. It is at the party they announce the homebrewing competition results.  Today I headed out to get my comments sheet.

While nothing in life is quite as valuable as criticism, and I insist that I welcome it arms wide open -  I don't.  Ten minutes into my journey I was already in a bad mood. Someone else, judging MY beer. Hey I liked it, minus that little funk, it is some good stuff, and the funk is almost gone now. But it was coming, in just minutes I would be reading about how it had this funk, that I already knew about, and all that other stuff, who knew what they might say. So I had to have a talk with myself, after all I can't stand people who brew bad beer and they think they are God's gift to brewing. So I straitened myself out, told myself to learn, grow, all that stuff, and what a perfect opportunity to get professional feedback.

I arrived, meandered into Siciliano's, and in my usual state of ignorance asked Steve about the grains for baking, I don't have enough hobbies and bread is so close to brewing I really must learn to bake, so I needed some grain. I was not sure what grain, or what I was doing, or what I needed. He helped me out, showed me the 'book' on the grains which was right in front of my eyes but had completely missed in my generally confused state. He asked me if I wanted my sheet, sure why not. Here it was, in just seconds  official results were going to be upon me. He in his usual spirit of helpfulness and kindness stated that I had done quite well. How nice, at least the news was being delivered by a kind soul.

There is was, I had - thanks to all those hardworking little yeast - won gold and even made it to the best of show round. I was pretty shocked, pleased, and all that talking to I had just had with myself went out the door. Just more fodder for the misplaced ego. So there I was with my one dollar of flour mumbling about how I hated to put a dollar on my card, I should at least buy something. Steve said 'don't worry about it' because he's Steve and Sicilianos is more than just a store. But if you are still reading you are probably tired of my rambling and would prefer that I extol the virtues of the most wonderful homebrew store and its owner in another blog post. Of course I couldn't leave without picking up Founders latest release of Old Curmudgeon, because even gold medal homebrewers pale in the face of the greatest brewery on earth.

Homebrew

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Raise_Your_Pints.jpgReflection.jpgBrad sent me an amazing Mississippi homebrew today. Dark like an abyss, with dark candied caramelized sugars coming through in the nose. This amazingly deep rich brew is a very big beer, close to Sam Adams Triple Bock or Bells 9,000. Raisin notes and malt sweetness dominate.

For the first few years of homebrewing I never really sampled any amazing homebrew, decent, drinkable, but not over the top excellent. In the past year or two I have had a number of homebrews that exceed or meet some of the best commercial craft beers available, this is one of them.

Hopefully at some point due to the work of Raise Your Pints the state of Mississippi will get their head out of their tail and legalize homebrewing. It seems a little like refusing to legalize lawn mowing if you ask me.


Snifter Glasses

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Tasting.jpgGlass.JPGMy snifters are in for my Winter Stout Tasting. This is my second order from Discount Mugs, they threw in an extra 40% shipment of glasses which was pretty cool. I had ordered from them this summer and the quality of some of the glasses was not what I had expected, they refunded me completely for them. In both cases the art dept did a great job, and the print quality was excellent. I intend to use them for all my future glass orders. They have the best prices, offer a quality product, and accurately predict your arrival date.

So when I finally get the stout tasting scheduled we'll have some decent snifters to remember it by. After some reading I have decided to make better use of my cellar. So far I have been storing my bike in the cellar, and my beer behind my bar. That arrangement has now been rectified. Why buy an expensive cooler when mother nature will take care of the temperature control for you?

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Oatmeal Cluster Stout

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Today I bottled up some of the Oatmeal Cluster Stout I brewed in September. Notes of toffee, chocolate, coffee, bourbon and vanilla create a pleasing aroma. My mash temps were a little low, creating some lack of body, but all, in all, this is a very pleasing brew. I had struggled to carbonate it. It sat for weeks with ten to twenty pounds of pressure on it, and remained flat. I let it age a few more weeks and then today I shook the daylights out of it and turned up the pressure. It's now carbonated. I am still not sure just what the issue was. My best guess it that a coffee bean was stuck in the line, affecting the carbonation as it dispensed. I only used three beans, but it seemed to add plenty of coffee character to five gallons. On the flipside I used six to eight fresh bourbon vanilla beans and I only have a slight vanilla flavor. Vanilla flavor is greatly dependent on the other flavor aspects of the ale. My cream ale only required three beans for a week in secondary to create a huge vanilla flavor. One thing about vanilla is that it quickly fades as the days pass.

I want to make another attempt at this brew being a bit more careful with my mash temps and sparging. I might also save some out that has no bourbon, coffee, oak, or vanilla to be able to compare the two.


Ingredients:
 

19 Lbs American Two Row Malt

2.5 Lbs Munich Malt

1.00 Lb Carmel/Crystal Malt (120 L)

½ Lb Carmel/Crystal Malt (40 L)

½ Lb Chocolate Malt

1 Lb Oatmeal

½  Lb. Black Patent Malt (Debittered)

¼ Lb Roasted Barley

3 oz Cascade (2 leaf, 1 pellets)

2 oz  Willamette (Finishing)

1 Teaspoon Yeast Nutrient

1 Teaspoon Irish Moss

Cultured American Ale Yeast


Seven Vanilla Beans, Oak Chips, and Coffee beans in spirits pitched into secondary.

Makers Mark Bourbon at Kegging


10 O'Clock IPA

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10_OClockIPA.JPGOn July 20th, at 10 PM I finished my first attempt at all grain brewing. It came out with a Piney arouma, good mouthful, and nice hop character. My mash temps were a little low so it lacks a little of the body I would have liked it to have. I had expected a really big IPA and was a bit disappointed when I poured the first draft. But all in all it's really pretty decent for my first shot at it. Unfortunately I lost my notes, I still have the recipe I grabbed off of Homebrew Talk, but I had played with the grain bill a bit, and can't remember what I did. Here is the recipe I started with:


Batch Size (Gallons): 5
Original Gravity: 1.055
11.5 lbs Pale Malt (2row)
1 Lbs Crystal 10L
1 Lbs Munich Malt
1oz Chinook - Bittering
1oz Cascade - Finishing
1oz Centennial Dry Hopping

Beer Glasses are in for the 2011 Hombrew & BBQ Party

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Beer_Glass.jpgMy beer glasses are in for this years maltedbarley.org Homebrew and Barbecue Party July 9th. Thanks to John Heimark of Spokane Washington for producing the graphic image for the pint glasses and banner. You can now follow maltedbarley.org on twitter for updates like this one.

Lemon Wheat Summer Ale

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Lemon_Wheat_Summer_Ale.jpgSo my attempts at cloning my buddies summer wheat ale pretty much fell flat. While not really intending to try another summer ale, I came across some grains of paradise from the spice guy at work. He sold my some fresh vanilla beans for my vanilla cream ale that I brewed up and some grains of paradise. The only recipe I could find that used them was a lemon wheat summer ale. So here goes attempt number three at a summer ale.

2 Lbs Wheat Dry Extract
4 Lbs Pale Dry Extract
1 Lbs Pilsner Malt
1 Lbs Wheat Malt
8 oz Cara-Pils Malt
1 oz Hallertauer Bittering
1 oz Hallertauer Aroma
1 Whole Bag of Lemon Zest ( Bought a bag of lemons and zested them all and soaked it in juice)
1 Gram Grains of Paradise ( I think I should have used more)
 American Ale Yeast (Wyeast #1056)



There it is brewing up with my current summer wheat brew.

Sam Adams - Double Bock

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Vanilla_Cream_Ale.jpgSam_Double_Bock.jpgThis is really a great brew. I am not a big Sam Adams fan, I don't dislike them, and in fact Jim Koch seems to be a very cool guy. But most of their brews are pretty average or below. Yeah they make crazy stuff like Utopias, but where is their great IPA, etc. Anyhow I poured this Double Bock and it was just beautiful, deep dark, and rich, like maple syrup. It's a very nice malty ale. I just brewed up a batch of Vanilla Cream Ale, patterned after my Strawberry Cream Ale, and this was the perfect - after brewing complement. It has that same great malt smell that you get when you brew. For my Vanilla Cream Ale, I am going to make my own vanilla extract and pitch in the secondary. If it is half as good as the Strawberry Cream Ale I will be pleased.

Summer Ale

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One thing I have learned from kegging, is that it takes ale a lot longer to mature in the keg than if you had bottle conditioned it. You can force carbonate from the get go, but it's going to taste immature if you don't give it time. My summer ale was questionable at best, to start with. However after a couple months in the keg, it was really very decent. It was clear, with a nice spicy aroma, and full bodied. It had a cinnamon nutmeg, allspice type flavor. I will say this however, I did two different batches, one with a cultured yeast from a Brooklyn Hopfen Weisse, and another with White Labs WLP300. The cultured yeast batch was way better. I am not too impressed with the White Labs yeast. It gave it too much of a yeasty character that took forever to fade, and never really did go completely away.

Samples

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Samples.jpgThe best part of homebrewing is the sampling. Jay brought over his Stout and Lemon Wheat. His stout is perhaps the best homebrew I have ever had. It has no off flavors what so ever, and the roasted malts are perfectly balanced. I want him to covert it to all grain so we can brew it up at our brewery someday. We also sampled the Strawberry Cream Ale, and the two different versions of the Summer Ale, each fermented with different yeasts. 

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