Tag: 1968

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

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.

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.

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.

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.

Duo Brew Day

When Brew Free or Die announced a Dynamic Duo club competition I knew two things: that I was in, and I’d be brewing with my buddy Mike. What wasn’t immediately obvious was what we’d be brewing, but I did have a hunch. This fall Mike brewed a very tasty version of Mike McDole’s famous recipe, Janet’s Brown, A hoppy american brown ale. I have just brewed a not so tasty american brown ale (story for another day), and both of us agree the style is quite enjoyable. The club competition is named Dynamic duo. Brew a 1.040-1.050 beer, using only two hops, two malts, no adjuncts, no spices, etc. With that in mind, I tried to reworked the Janet’s Brown ale recipe down to just two malts, two hops, and bring the gravity down.

Homebrew review – New English Mild

This is a review of my attempt to brew a traditional english mild using the brewing classic styles recipe. I’ve been all about session beers lately. It’s nice to be able to enjoy a pint, or two and not feel it in the morning. I feel like too many of the homebrewing recipes I come across start at 1065, and only go up from there. This beer started where many a homebrew stopped, 1.030, and…

Pumpkin (winter squash) ESB, a seasonal beer brewed with the season

This beer is the culmination of brain storming and contemplating seasonal brewing over the last few months. Back in July when the commercial pumpkin beers hit the shelves I was quite perturbed. They were invading my summer beer shelf space with sweet, overly spiced wheat beers way too early. I was still enjoying refreshing berliner weisses, hoppy pales and IPA’s. I made a personal resolution to avoid buying all pumpkin beers this year. I can’t sit idly by when they put the beer out so early that it’s old by the time fall sets in and I want to enjoy one. Since I wasn’t planning on purchasing any pumpkin beer, I figured I would need to make my own, when pumpkins and squash were in season.