KISS Amber extract ale

The name almost says it all.  The malt bill is quite simple:

  • 3 lbs Amber Extract

The hops bill is also very simple:

  • 0.5 oz cascade at 60
  • 2 oz cascade at FO

2 gallon batch. American ale II yeast used.

The primary purpose of this beer is to test straight amber extract and see what it’s like on its own.  This is part of my “not regurgitating standard advice when you haven’t actually tried it yourself” campaign.

I plan to keep brewing stuff with amber and dark and extra-dark extracts too, because I don’t believe that everything extract needs to be done with extra-light + steeping grains.  It’s ok to get some of your color from extracts. However, we’re going to see real soon just how much other than color this particular extract added to the beer.\

I suppose this is a smash beer too. Can’t have too many smashes!

I may dry hop it, we’ll see.

Elderberry Wheat V

Fifth time around for this one. This time no fancy dual yeasts, just Bavarian wheat yeast, which has proven to be the tastiest for this brew. Hops will likely be willamette, but I’ll see what’s in the freezer come brew day.

  • 4 lbs, 8 oz pilsner malt
  • 4 lbs wheat malt
  • 1 lb flaked wheat
  • 0.5 lbs 20L crystal malt
  • 8 oz dried elderberries (boil, 20 minutes)

Upslope!

Having an Imperial IPA from Upslope. Don’t let the plain, non-descript labels fool you, Upslope’s beers are delicious!

Tonight I had the imperial IPA. I found it to be delicious, and I really appreciate that they spent the extra money to provide it in cans. Here’s the text of my review from beeradvocate.com (overall rating 4.19/5, which is an excellent rating for any beer, and a rating I certainly don’t give out at the drop of a hat).

look: 3.75 | smell: 4.75 | taste: 4 | feel: 4 | overall: 4.25

A nice two finger head that left pretty good lacing topped an orange-tan beer that was clear and had a few rising bubbles.

Aroma and flavor are quite nice, especially aroma, tons of sticky oily hops penetrate your nose like a fiery hop candle. The flavors are bold, but a bit more subdued than the aroma, with a somewhat hoppy skewed, yet balanced big beer. The hops have both soft fruity and sharp, resinous citric qualities. There’s a bit of dank that accompanies the flavorful malt backbone of the beer, along with notable spiciness.

Body is medium and sticky with resinous hops and a bitter finish. Carbonation is on the money for what I would personally want, given the rest of the beer’s qualities.

The flavors and aromas are complex, and Upslope has once again impressed me with their beer. Keep up the good work, and I’ll keep buying your beer.

And I do like that it comes in cans. Mind you I either use commercial bottles for homebrew, or recycle. But for the general public, and the overall good of the planet, cans are very easy to recycle, are very good at keeping beer fresh, and are easier to store or transport than bottles. So for this reason, I am very hoppy that Upslope decided to invest in canning technology and infrastructure for their brewery.

Great Job! ;-)

Imperial Classic American Creme Ale?

Well the first version of my Classic American Creme Ale was so damn good it made my Top Six List (obviously list to be revised as time goes by).  Then I got a wild hair one day and thought to myself “boy that was so good, I should imperialize it!”

This may not turn out to be the best idea I’ve had, but the deed is done, and it’s in the fermenter.  The only difference was the original used 6-row, and this one used UK pale malt, so it’s not quite exactly the same grain bill (nor is it the same hops used, but I’ll get to that).  Essentially my (perhaps not so bright) idea was to jack everything up by a third, and use more and stronger hops.  Here’s the jist of it:

  • 12 lbs UK pale malt
  • 4 lbs flaked corn
  • 21g magnum hops at 60
  • 1 oz magnum at 5
  • 3 oz willamette at FO
  • 15 minute hop stand at 170F
  • Nottingham yeast

Will I be a Super-Genius or a Super-Magoo?  Don’t answer that!

I suspect it will at least make tasty beer, which is all you can really hops for when you’re shooting in the dark, making recipes based on your drunken whims from last night.  We’ll see in a few weeks!

My Top Six!

Well I’m always talking about my top five beers so far, and while that’s probably somewhat debatable, I decided to at least make an effort to qualify which beers those are, at least up till this point. But looking back, it’s impossible to narrow it down to five, so six it is!  I’ve been brewing for a few years now, so I’ve got a nice little list to choose from. Here’s what I’ve decided, as of Feb 2014, in no particular order:

Fresh hop pale ale

The Averagely Perfect American IPA

Pliny the Elder pseudo-clone

Classic American Creme Ale

Citra-Bomb from Hell SMaSH

The Juniper Pale Ale Project with MrOH

And what have I learned from these brews?  Well, one thing that really stands out is that simple recipes tend to be better. Two of these beers used only one base malt (citra bomb and fresh hop), and that base malt was golden promise. Maybe that’s two things learned.  However, Bravo-Munich SMaSH would certainly be the honorable mention for this list.

Classic American Creme Ale used only two ingredients, barley malt and corn, and that barley malt was six-row. That was by far my clearest beer ever, absolutely crystal clear, even at bottling, all the way to my filled glass. So much for the plethora of “six row sucks” cries of horror you’ll hear on the web if you admit to using six-row.

Crystal malt does not equal “bad” when it comes to IPAs. Both the APA IPA and Pliny the Elder (and my pseudo-clone of PtE, which is exactly based on Vinny’s recipe malt-wise) made the list, and the choices for that list included various hoppy beers that did not contain crystal malt. So much for that de-bunked theory.

Juniper can be an excellent addition to a beer (if you make good beer in the first place, that is). I wouldn’t over-do it tho.

BMC fans can be easily converted without making ridiculously light and flavorless beers. Classic American Creme Ale was rated “my best beer yet” by one particular BMC drinker that frequently samples my beers. And while it was quite good for the type of beer I envisioned (one without hugely strong flavor or aroma, but not a flavorless or totally bland beer, more of a refreshing, light, thirst-quenching beer with a nicely light corny, hoppy flavor).  However, the Citra Bomb From Hell disappeared awfully fast considering there were only a couple BMC fans and me drinking it.

BMC drinkers, once converted to homebrew drinkers, never go back. Remember that.

So here’s to the first edition of my top six list, and to many more like it. Cheers!

Finally, The Unoffical Mascot of tDoB has a Name – Say Hello to Ludwig

Originally posted on The Dogs of Beer:

The connectivity of the internet amazes me.  Billions of seemingly unconnected pieces of data floating around in stacks of servers housed in warehouses and basements that contain the sum knowledge of the interwebs.  Whirling and buzzing as they share and distribute everything from NSA classified material, to memes of Miley Cirus twerking,  to the post you’re reading now.

There’s just a ton of stuff out there.  So much, that a lot of it seems to get lost, or if not lost, maybe disconnected.  Things get shared, moved, and posted in other locations so frequently that it’s very rare that you know the origin of any piece of information or photo that you find and share on the internet.  But with all that connectivity, on occasion an internet artifact and its story gets reconnected.  Here is a prime example.

In June of 2012 I wrote a some what tongue-in-check post about…

View original 1,040 more words

Stout: Another Experimental 2 gallon Extract Brew

Today I am trying a small 2 gallon batch of extract brew, an American stout. I’m using dark liquid extract from Briess, and a mini-mash. Here’s the recipe:

  • 3 lbs Briess dark liquid extract
  • 4 oz Caramel 20
  • 4 oz Caramel 60
  • 8 oz Maris Otter
  • 2 oz Carafa III
  • 2 oz Roasted Barley
  • 1/2 oz Special B

Hops:

  • 1 oz Tettnanger at 60
  • 1 oz Willamette at 10
  • 1 oz Willamette at FO

Yeast:

  • Irish Ale Yeast, WLP004

Spicy butternut squash soup

alcaponejunior:

This sounds good, I’m going to try it!

Originally posted on SEXYCUISINE:

This soup is a twist to the ordinary butternut squash soup . The chilli give ab extra kick while the coconut make it a little sweet and creamy . If you use ;low fat coconut coconut milk then it is a perfect healthy lunch or after work dinner as it can be kept in the fridge for a couple of days.

Spicy butternut squash soupIngredients :

Serves 4:

*1 butternut squash

*1 red onion

*3 garlic cloves

*1 chilli

*1 tbsp of chopped lemongrass

*1 tin of coconut milk

*1 cube of vegetable stock

*2 tsp of coconut oil

 

1.In a saucepan add the coconut oil or olive oil instead .

2.Peel and roughly chop the red onion and garlic  then add to the pan . Cut the chilli in half , remove the seeds  and add to the pan along with the lemongrass ,cook for about 5  minutes until the onion…

View original 60 more words

1000th Beer Review

Posted my 1000th commercial beer review today.  Decided to go to Freetail Brewing and have some on-tap beer goodness and a pizza to commemorate the occasion. The beer I chose for the occasion was Freetail’s Chipotle Porter.

Flavor and Aroma notes:

Aroma is just a touch of pepper, but lots of roasty, dark malt goodness. Flavor is heavily weighted towards the peppers, it’s pretty spicy and might be a bit more than some beer drinkers would prefer. The staff will be quite forward about it tho, ask for a sample.

Body is medium and leaves a lingering pepper heat.

Overall: Very porter like in appearance and aroma. More pepper-beer like in taste.

Now as pepper beers go, this is a fine one. There’s a good strong pepper presence, with a good little touch of heat. Spicy! But very enjoyable! And the pizza was damn good too!

Yakked with the staff and one of the brewers for a while too. Picked up an Old Bat Rastard for my buddy, and for my self. Great job on making great beer Freetail!

Pilsner and Willamette Petite Saison SMaSH

Lately I haven’t been brewing that much, but yesterday a buddy and me did a big double batch brewday.  We brewed two beers using Willamette hops, because I have a bag of Willamette leaf and I want to use it up to make space in the freezer.  So here’s the first beer we brewed:

12 lbs Belgian Pilsner Malt

approximately 6 oz Willamette hops.  1.5 oz measured FWH, the rest approximated and added over a steady stir for the last 5 minutes of the boil, with a 10 minute hop stand.

Now last time I did petite saison smash I used 3711, this time I used T-58.  The main reason for this was I had a pack of dry T-58 and didn’t feel like making a starter, and didn’t have any 3711 anyway, so the choice was easy.  I’ve used T-58 a number of times now in my small experimental batches, and I’ve liked it.  We’ll see how it performs on this batch.

Fermentation will be at 64F.  I didn’t dry hop the last petite saison, so I might try it on this one, but then again I might not.  We’ll see.

The other beer we brewed will be in another blog, with some pictures too!  That beer is test run #1 of a clone of Texas Big Beer’s Working Stiff Ale.  Much more on that to come!

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