All Grain

Take two on brewing a partigyle imperial stout

With the winter chill setting into the air, it was time to visit Mike up in Bow to brew another partigyle imperial stout. We were happy with both beers from the last time. Last year I might have over planned the brewing process. This year I took a bit of a less detailed approach in designing the parti-gyle, and I went crazy figuring out the base recipe. I did some analysis of the imperial stout recipes I could find. I started with the 13F (Imperial stout) category of the NHC recipe breakdown written up by GatorBeer, which he compiled from here. I then added all the recipes I could find, Katethe great, Jami’s recipe, BYO’s Stone RIS clone, and a few others. You can see the Imperial Stout Grain ratio spreadsheet here. We both liked the imperial stout from last time, but the reviews I got elsewhere indicated it wasn’t complex enough, and didn’t have enough stout character. With the spread sheet I could see the grain percentages to validate a recipe of our design. This past year a few ingredients have really stuck in my head. Chocolate wheat we used in the Janet’s Baby, golden naked oats I keep hearing about, and brown malt has been on my mind since reading Ron Pattinson’s Vintage Beers. The first two are somewhat new, and bring something unique to the recipe. The chocolate wheat brings a nice chocolaty note, while not being acrid or overly bitter like normal chocolate malt, and it adds some head retention from wheat. The Golden naked oats are a Crystal oat, bringing both the silky mouth feel of oats, but with crystal sweetness. Both of these are like two for one malts in my opinion. The brown malt seems like a throwback traditional malt to use, it’s what these beers used to be made mostly of. Inspire of these additions, we tried to simplify the grain bill from last years KTG kitchen sink recipe. This is a much more simplified recipe:

http://beersmithrecipes.com/viewrecipe/591843/we-are-stout-ltrepeatablegt
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Fall is the Saison Season

Saison is a style I feel a closeness to, I’m a small farmer and french Canadian by heritage. The idea of making an artisanal product with a raw edge, using my own hops, and rustic grain just moves me. This recipe is a simple table saison, something I think the farm hands may have enjoyed during the long work days. I found the recipe on beersmithrecipes.com via Nathan Smith. He’s a staple on the brewing network, has presented at NHC, ANHC, Beersmith, and Basic brewing radio. He’s even given talk on Saisons. Continue reading

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Bitter again.

I took a few months off from brewing this summer to travel, and work my way through some of my homebrew back log. With any layoff it takes a bit of motivation to get started again. It’s not that I don’t want to brew, it’s just that life is busy these days. I figured my first batch back I should make something I’m comfortable with, so I made my third batch of bitter american clone. If you recall this was the first all grain beer I brewed and I brewed a second larger batch focusing on local ingredients for my club to bring to NHC back in 2013. I’m familiar with the recipe, and have mixed results with it, I have not brewed it enough to have it mastered. The original recipe came from a brew your own article on canned craft beers. When planning to brew this, I focused on using the ingredients i had on hand. I’ve got an over stocked freezer full of hops, and a cellar full of grain just waiting for me to brew. Somewhere along the way, I neglected to reference the original recipe and just used pearl malt instead of the recipe’s golden promise which I do have on hand. These two malts are similar, but from reading comparisons, http://www.homebrewtalk.com/f12/2-row-vs-maris-otter-vs-golden-promise-vs-halcyon-vs-pearl-vs-optic-439642/ they aren’t the same. I’m wondering how big of a mistake this is. The other shift in recipe was to swap out the warrior bittering hops for citra. I’m not sure why I haven’t bought more Warrior, I liked it in the alpha king clone, but more high alpha hops won’t be added to my freezer any time soon. Continue reading

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Plan C, batch number three of the Daisy cutter clone.

The third batch of the Daisy cutter came hot on the heels of batch #2, brewed just one week later. One might think it’s boring brewing the same beer over again, but I’ve found it’s the opposite. The challenge of trying to get repeatability and predictability and improvement from my brewing system is thrilling. Brewing batch two showed me more things that I needed to work on with my process. These are the nuances that I’d otherwise not pick up by brewing a new recipe each time. I’m seeing parts of my process that have been close enough, but that doesn’t cut it when you are trying to hit the same numbers again. One that caught my attention in the second batch was volume measurements of strike, sparge, runoff, and pre and post boil. I’ve jumped around between different brewing vessels so much, that it’s hard to remember which measurement is what volume in a specific pot. Before brewing batch 3 I took some measurements so I knew how much volume my total run off should be, and what my post boil volume should also be. With these measurement and my gravity notes, I’ll be able to tell and tune my efficiency going forward. I feel like I’m slowly working out small process issues, as well as incrementally improve the recipe. Continue reading

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Taking a second chop at the daisy cutter.

A month after my first attempt at brewing a daisy cutter clone I brewed this recipe. My first brew session wasn’t the smoothest, but I did hit my numbers and volume, so it wasn’t all bad. The beer isn’t bad either but It’s a work in progress. I gave a few bottles to friends, and I’m looking forward to some constructive feedback. The aroma was nice, but not what I wanted. The color is good, but darker than the original. The residual sweetness is good, it seems clean, dry, but does not have nearly enough hop flavor. The aroma is also too candy like. With that in mind, along with my first batch missteps, I had some process changes and recipe changes in mind. Continue reading

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Daisy Cutter Clone Review

I was able to start trying this beer just 15 days after being brewed. It was in primary for 4 days, secondary on dry hop for 4 days, and now in the keg carbonating for 7. It’s possible this beer still has some time to come into its own. So far it’s a bit grassy. I like the hop aroma, but it is very candy like, it could be more piney or citrusy. The beer definitely has haze. Lacing is good. Color is where I’d like it. It’s really missing the hop flavor punch I was hoping to get by a high level of late hopping. It’s FG is also a lot higher than the commercial example.

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To dial it in these are some of the changes I’m considering, and my goals on making those changes. I have not decided exactly which changes I’m going to do yet. I want to avoid making too many changes. However the biggest priority is getting hop flavor into the beer.

Adjust the hopping. My first take on the recipe, I pushed all the non bittering hops to whirlpool,thinking I’d get great hop flavor with that. I was wrong. I think I’ll split the hops back out, and do a 10 and 0/whirlpool. Updated process will be to flame out, then add whirlpool hops, and chill until 190. Allow to rest / settle for 20 minutes, then chill to 60, whirlpool, run off.

I’m not too worried about the malt bill, but I’d like to dry it out a little more. I’m considering trying US-05, but with fresh repitchable 1968 around, I can’t see that happening. Despite the fact more attenuative us-05 would bring the beer closer to the measured fg of the original, 1.007.

Other changes to lower fg would be to alter the grain bill to go to all two row, or to drop the mash temperature to 148/150 for 90, for a much more fermentable wort.
All in all, the beer was good enough for me to kick the 2.5g keg in just under a month from the time it was transfered into it. The fastest I’ve turned over a keg since I’ve started kegging.
Daisy Cutter Clone Brewing Log
Recipe.
Clone discussion on home brew talk.

 

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Milling Table build.

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When Mike told me about his mill table, I thought it was neat but I dismissed the idea of making one myself. While visiting another brewer friend I saw his mill, and asked if he would mind sharing some details of the project. As I’ve found with most home brewers he was very willing to share details and helpful links. At both times it didn’t seem necessary at that time. Then I used mike’s mill at the bow bog brewing party and really liked how it worked. It was very nice to be able to just dump in the grain and crank it up. Not that hand cranking is difficult, but it would save me a little time and manual labor.  Once I took inventory of the required parts, I realized that I could build this with minimal investment. I had the mill, a motor and I had a shelving unit I could use as the stand. It appeared all I was going to need to buy would be some sheaves (pulleys), a belt, a shim, and some miscellaneous hardware and lumber.
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Long delayed Chat Absent tasting notes

These are some long, long, long over due tasting notes of my first saison. As I mentioned in the brewing notes, I feel close to this style due to my heritage, having a small farm, and the open interpretation that is allowed with this style. Saisons are an interesting style. The saison style originates in the farm houses of Wallonia and was made with fresh hops, grains, a variety of adjuncts, and spices varying from farm to farm. It was the beer served to the farm hands and was likely a lower abv and had mixed fermentation. From my understanding the style has only a few strong requirements, high carbonation, very low FG, moderate yeast esters and phenols. The style is way more wide open than the BJCB guidelines suggest. I’ve enjoyed examples hopper, much lighter and darker, as well as much lower and higher ABV. Not to mention versions with brett or other mixed fermentations. Some of the best ones I’ve had have been brett fermented. Continue reading

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Brewing ‘Mildly alcoholic’ beer

Looking back through my brewing logs, I’ve never brewed two batches as close together as I did these past two. I’m of the school of thought that the best way to get good at something is to do it often. It was nice to have my brewing process fresh in my mind when approaching this brew night. The last batch a hoppy pale ale is just off dry hops as I write this brew day up. This batch is a rebrew of the english mild I brewed last summer. The first time I brewed this, I made a biab beer. Taking a very simple approach and not worrying about it. This might have been one of the better batches I brewed last year. This time I have a slightly different target. I’ve been asked a few times if it is possible to make an NA beer, so I’m trying to brew a very low abv beer, and make it as close as I can to Non Alcoholic Beer(NA). I figured it makes the most sense to start with a flavorful low abv beer. Research (googling) and turned up anecdotal stories, but no well documented first hand experiences with abv testing. I found two approaches to making NA beer, heating the beer to evaporate the alcohol, or freezing the beer to concentrate the alcohol and sugars leaving behind low alcohol beer ice. There are issues with either approach. Heat and Oxygen are known to damage beer. However I can’t think of a way to achieve the goal of low abv beer w/out exposing the beer to these factors. If someone has done this and has found a reliable way to do it with good results please let me know.
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Brewing Daisy Cutter pale ale Clone

It’s been a while since I’ve brewed at home and it feels longer since I’ve brewed a good beer. I’ve felt either rushed, distracted, or otherwise I screwed up my last few batches. Coincidence or not, I also haven’t brewed a really hoppy pale ale in some time. I won’t go into the details here, I’ve already shared one failure on Facebook. Lets just say I could really use a win. Early this year I decided I was going to try to dial in my brewing, calling it the year of calibration. I am trying to both harden my brewing process, and add process controls. That way I can know how specifically I brewed a beer, which will allow me to reproduce success, and improve upon the beer in future batches. I haven’t been terribly consistent with either process or equipment in my last few batches. I think I’ve made my last major changes for a while, and my hope is that I can take this beer, evaluate it, access the recipe and brewing process, then brew it again making only slight changes to the process.
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