• Beers On Tap

Double Down | Double IPA 8%

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Crazy brew day.  Lack of products, system issues and plan old brew master mistakes…  In the end I think I put together a good double IPA – time will tell.

Grain Bill

1lb Rice Hulls
25lbs Pale Malt (2 row)
3lbs Wheat Malt
2lbs Flaked Wheat
1lb 8ozs Flaked Oats
1lb Table Sugar
1oz Amarillo @30mins
1oz Amarillo & 6ozs Citra @ 8mins (the Amarillo was suppose to be 15mins and the Citra was suppose to be whirlpool)
3pkgs (6billion cells) Imperial Barbarian yeast
10oz each of Galaxy & Amarillo dry hopped 2 days before FG

Inspiration

I had planned to brew a Raspberry Saison today but the WGC is having an IPA day in a few weeks which got me excited about doing an IPA.  My plan was to redo Between the Pipe but Strange Brew was out of lots of stuff when I got there.  So inspired to do an IPA i built a new plan on the fly.

Brew Notes

All in all it was a bit of a messy brew day.  Things did not really go my way, starting with the fact that Strange Brew was out of hops and I had to run to Beer Wine Hobby in the morning to get hops.  First thing in the morning I decided to run some test on the boil and sort out the issues I’ve been having.  I’ve been using PIDBoil to run the boil…  In the end I discovered this plugin is really for single vessel systems.  Therefore I switched back to basic control.  That said I found I needed to run the target temp at 113 to keep the boil going.  Need to look into configuring the basic heater offsets (using craftbeerpi to control my system).  I also had a big mishap in the second hop addition.  My 6ozs of Citra were suppose to go in a whirlpool but I dumped them in with the 15min addition of Amarillo.  About 8 mins latter I realized my mistake and recalculated the IBU in Beer Smith, which show I would end up at 69 IBUs (this would put my IBUs up in Heady Topper levels).  Instead of doing this I cut the boil short making my last addition 8mins and my calculated IBUs at 46.

The specific gravity out of the boil was 1.074-1.075 which is right on target.  If we get to a FG of 1.01 we will be right about 8% ABV.

I also decided to make some changes to my glycol chiller which only added to the confusion for the day…

Spruce Juice | Blonde Ale 4.2%

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I started with my first brew ever which is a Blonde Ale from The Electric Brewery that I call Sweet Lilly and added spruce tips to it.  Sweet Lilly is really a simple beer, light in color and flavour.  I plan to do a number of brews with this as the base and add things such as berries.  When I brewed Sweet Lilly I was able to get the German 2-row but this time Strange Brew was out so I ended up going with American 2-row.

Grain Bill

22lbs Pilsner 2-row (German) – had to use American as there was no German
90 min mash @ 149 & 168 mash out and sparge
3ozs Hallertau @ 45mins (German)
4pkgs Safale US-05
7.5ozs Blue Spruce Tips @ 45mins

Inspiration

I was sitting in the family room thinking about things I could brew with and just out side the door we have a few spruce trees and I thought why not try the new growth…  A quick Google and I discovered this is not a new idea.  People have been brewing with spruce tips for hundreds of years and you can even buy spruce extract – https://en.wikipedia.org/wiki/Spruce_beer.

Brew Notes

Water adjustment – 3g gypsum, 3g calcium chloride and 4g magnesium sulfate.  To bring the PH in range I added 2ml of lactic acid to the mash and 3ml to the sparge water.

Road to Columbus | Double Dry Hopped IPA 5%

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My last few batches were a stretch in new directions and I wanted to get back to making an IPA.  Rather than trying to improve on a past brew I decided to go for a new recipe.

Grain Bill

20lbs Pale 2 row malt
2lbs Cara Pils / Dextrine malt
2lbs White Wheat malt
1lb Caramel 20L malt
1oz each Columbus & Galaxy hops @ 30mins
1oz each Columbus & Galaxy hops @ 10mins
3oz each Columbus & Galaxy dry hopped @ 2 days into fermentation
3oz each Columbus & Galaxy dry hopped @ secondary (I do not switch tanks as I use SS Unitanks)

Inspiration

I took my lead from the Trillium Congress Street IPA.

http://www.trilliumbrewing.com/trillium-double-dry-hopped-congress-street-ipa/
http://www.trilliumbrewing.com/trillium-congress-street-ipa/

Brew Notes

Brew day went very well.  I lowered my brewhouse efficiency from 72% to 68% in my recipe software and hit the OG numbers right on target.  When I planned the recipe I was only going to do a single dry hop but after getting it in the fermentor I had a feeling there really wasn’t enough hop so I decided to add a secondary dry hop as well.

Beets Gone Wild | Saison 7%

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Grain Bill

20lbs Pilsner 2-row malt
1lb 3.2ozs Vienna malt
1lb 3.2ozs Wheat malt
9.6ozs Caramunich malt
8ozs Munich malt
3ozs Styrian Goldings @45mins
1oz East Gent Goldings @15mins
4lbs of beets chopped @20mins left in the boil
5pkgs Belgian Saison (Wyeast Labs #3724)

Inspiration

My cousin Brett “Brettman” Williams owns a brewery in Denver called Little Machine Beer.  Prior to opening Little Machine he was the head brewer at Dry Dock Brewery.  Personally I never drank Saisons but a Facebook post about his Beet Saison got me curious.  I started ordering saisons and found a number I really liked so after a quick education by email on Saisons I decided to give a Beet Saison a try.

Brew Notes

I pulled a bunch of the beets out of the wort to see how they would taste (I love beets) and they were VERY bitter.  Actually really hard to eat.  All in all I really like the results of the beer but if I were to brew this again I would not boil the beets for as long as I did.  Next time I would put them in with 5mins left in the boil.  The resulting beer was very earthy and I ended up working with Jeremiah (known as the beer savant in my house) at Strange Brew to adjust post fermentation with citric and tartaric acid in a 2:1 ratio.  The addition of the acid moved the flavour from earthy to more berry like.

Angels with a Dark Heart | Oak Aged Imperial Stout 13%

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Second time brewing this as I planned to enter it into the national home brew competition.  I did not have much time to get everything done, especially the aging, and I had to brew a double batch to fill a 25 gallon barrel.  I purchased a barrel from Nick and because I was short on time we simple added a few bottles of his syrup to the barrel and rolled it around for a few days (there was just not enough time to go through an aging of the syrup).

Grain Bill

28lbs 4.8ozs Pale 2-Row malt
2lbs 11.1ozs Flaked Wheat
2lbs 11.1ozs Flaked Oats
2lbs 8.9ozs Roasted Barley malt
1lb 4.5ozs Black Patent malt
1lb 4.5ozs Caramel/Crystal 60L malt
1lb 4.5ozs Chocolate malt
1lb 4.1ozs Corn Sugar
3.3ozs Magnum @60mins
10pkgs Safale English Ale yeast #S-04

Inspiration

My inspiration comes from one of the best beers I’ve ever had – Angels with a Filthy Soul from Bissell Brothers.  I’ve only ever had 3 cans of this beer as it is crazy hard to get.  Bissell Brothers age this beer in oak barrels they get from Nick at Cask Force who I know from Post Road Liquors.  And before aging the beer the barrel is used to age the Cask Force maple syrup.

Brew Notes

Up early that day so I could get a double batch brewed.  Everything went great on brew day and I was done before 5:00pm.