tag:blogger.com,1999:blog-65822187954322453082024-03-12T23:53:52.709-05:00Pivovar FreshnockAnother Home Brew BlogSlovak Brewerhttp://www.blogger.com/profile/17521955713582297416noreply@blogger.comBlogger91125tag:blogger.com,1999:blog-6582218795432245308.post-90962530438077313452011-09-18T16:00:00.002-05:002011-09-18T18:31:21.722-05:00Oatmeal StoutOatmeal stout is a style I rather enjoy but commercially you don't see a lot. On My last visit to Kansas City I brought back some of the EXCELLENT Free State Brewing Oatmeal Stout, which happens to be my favorite pro version. Inspired, I started pouring through my brewing tomes, favorite beer blogs and brewery sites for recipe ideas. Come to find out that nailing this style is not as simple as adding flaked oats to your favorite stout recipe. It is a balance of mouthfeel you expect from the style, with subtle sweetness and roast. To much attenuation and it becomes more of a dry stout, too little and you end up with a sweet stout. I hope that learning from others will get me a drinkable recipe that I can further tweak to perfection. <br />
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Oatmeal Stout - Brewed 09/04/11<br />
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OG 1.056<br />
FG 1.015<br />
ABV 5.5%<br />
IBU 31<br />
SRM 28<br />
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6 lb Marris Otter<br />
2 lb Flaked Oats<br />
2 lb Munich 10L<br />
1 lb Flaked Barley<br />
10 oz Roasted Barley<br />
8 oz Chocolate Malt<br />
8 oz Caramel 40L<br />
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2 oz Fuggle 60 Min<br />
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Chicago water with 1 gram baking soda per gallon to drive up bicarbonate <br />
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Dough in and raised to 122F for 15, raised to 156F for 60, raised to 165F for 15. Recirculate until cleared and fly sparged to pre boil volume. <br />
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Fermented on the cooler range with Fermentus US-04<br />
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I plan on taking a keg of this to Wisconsin on a disc golf outing. Will post tasting notes and tweaks next month.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-fRHO0wdS6hU/TnZV9lwwUCI/AAAAAAAABe8/Vl7jhFaEZY8/s1600/IMAG0047.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="239" src="http://3.bp.blogspot.com/-fRHO0wdS6hU/TnZV9lwwUCI/AAAAAAAABe8/Vl7jhFaEZY8/s400/IMAG0047.jpg" /></a></div>Slovak Brewerhttp://www.blogger.com/profile/17521955713582297416noreply@blogger.com0tag:blogger.com,1999:blog-6582218795432245308.post-51843032001233606122011-09-18T15:23:00.000-05:002011-09-18T15:23:10.135-05:00Ponderings..It's been said before.. I have been ignoring this blog. I keep my life busy between, family, work, hobbies, travel and sleep. The kettles have not been ignored, they have been very busy with brews for both myself and Bridges. There is a que of recipes that I need to post up and will try to get them all here this weekend. <br />
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I really enjoy hearing about other people's experiences, especially when they are passionate. Be it a unknown restaurant's atmosphere, a unique travel destination or a walk through of a particularly tasty beer. I especially love hearing about people's brewing escapades. Sit me next to a fellow brewer and we will go on for hours. We recently transitioned from being renters to owners, I was happy to find out that another owner was also an experienced homebrewer. Over many drinking sessions we discovered what processes we had in common and what we could take and make our own. We finally decided to brew together.<br />
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We decided to do a beer in the mode of Three Floyd's "Blackheart". This was the first time I brewed with someone where I wasn't the more experienced brewer. It was tough to let go of many processes that I automatically "just do", and also communicate when/why. Frankly, it was a difficult for me to share my ball. We missed our mash temp and has a misread on pre boil gravity, resulting in frustration. There was a lot less planning involved with this than I normally do. The beer turned out fine.. Lesson learned? I wasted a good experience fretting over little things and not sharing enough of the responsibility. Sometimes you need to let it go and just have fun making beer with a friend. <br />
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When building networks we often unintentionally wall ourselves in. Many of the homebrewers I know are people I have met over social networks. A lot of them are around my level of experience, few of them are novice or beginner. I can send out a tweet or post to g+ and get an answer in seconds. I can't recall how often I really give back to the community that shares my passion. I am not in any homebrew club where I can be mentored or act as a mentor to others. A recent opportunity working in a local home brew shop has allowed me to interact with individuals new to the hobby. It was refreshing to see their eagerness for brewing. They have yet to build the walls of style parameters and hard process rules. Style and Process are important and have it's place, but when was the last time you just got real loose and free-styled a beer?Slovak Brewerhttp://www.blogger.com/profile/17521955713582297416noreply@blogger.com0tag:blogger.com,1999:blog-6582218795432245308.post-9844872874680915582011-03-20T12:36:00.000-05:002011-03-20T12:36:00.164-05:00Recipe: American Wheat - A Summer Time BrewGrowing up in Kansas I have a reverence for Boulevard Wheat that no one but people from the region seem to understand. Kansas summers are damn hot and the wheat ale is the perfect thirst quencher. You can drink it all afternoon and not be in a stuper. It is also a excellent gateway beer for your pals who have yet to discover the broad world of beer beyond macro lager. <br />
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I have never attempted to clone it. This recipe is the best I could come up with after reading many forums on the subject. Taking the most plausible recipes and cross referencing them to Boulevards sight. Then realizing many of the hops would need to be swapped with readily available hops. Finally getting to my LHBS and finding two commonly available hops not in stock. It was just not my day to make this beer, but being stubborn I pressed on and came out with this. <br />
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Batch size: 5.5 gal<br />
OG: 1.046<br />
PG: 1.036<br />
FG: 1.011<br />
ABV: 4.6%<br />
IBU: 17<br />
SRM: 3.4<br />
EFF: 75%<br />
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5 lb 2-Row<br />
2 lb 12 oz Wheat<br />
2 lb Flaked Wheat<br />
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7 gr Magnum 14% AA 60 min<br />
7 gr each Centennial and Citra 5 min (OG recipe had Summit and Simcoe)<br />
21 gr each Centennial and Citra -1 minute or flameout (OG recipe had Summit and Simcoe)<br />
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Protein rest at 125F for 15 min, 149F for 60 min, 165F mash out for 15 min. <br />
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Chicago water adjusted accordingly. <br />
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Fermented with 1 pack US-05 dry yeast.Slovak Brewerhttp://www.blogger.com/profile/17521955713582297416noreply@blogger.com0tag:blogger.com,1999:blog-6582218795432245308.post-20850281401231209012011-03-20T12:06:00.000-05:002011-03-20T12:06:30.063-05:002011: The year I nail down an IPA Recipe?I brew a lot of hoppy beers and refuse to apologize for it. Beer nerds/afficonados are well past this trend but I love a dank IPA in my glass. The pale ale or IPA is the standard I hold most brewpubs too and am quick to dismiss a brand if they have a subpar version. I have done many single hop IPA, traditional cascade pale ales, overdone DIPAs, massively hoppy barley wines and experimental hop beers. Most good, a few great, some down right terrible. So it's about time I practice what I preach and make a truly awesome IPA. This is going to happen in one brew, these things take time. <br />
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In January I brewed a sessionable IPA with 2 row, Munich, Caramel Malt, Columbus, Cascade and Citra. I purposely mashed a the low end of things, thinking it would add to the drinkability. It did but the bittering hops charged through and flattened the malt profile. It was not too bitter for my tastes but the average drinker would not appreciate it. <br />
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At the beginning of March I took the same recipe but mashed at the higher end of the scale. After hearing a Brewing Network podcast with Lagunitas, the brewer talked about mashing at 160F for the Maximus IPA. Even the brewcasters thought it was a wild concept but he said the body it delivers was right for the beer. I ended up mashing at 158F. Fermentation struggled a bit with the long chain sugars, ending at 1.018 (calculated 1.013). Out of the FV it was tasting great, there was more of a balance with the Columbus bittering charge. I just dry hopped it with 2 oz of Citra and will be kegged in 5 days. <br />
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The concept is to keep brewing this recipe, changing one variable until I feel it is locked in. If the change doesn't improve the beer we go back to the last good version and change another variable. Once solidified, I will enter it into a few competitions and see how it fairs against the judges.Slovak Brewerhttp://www.blogger.com/profile/17521955713582297416noreply@blogger.com1tag:blogger.com,1999:blog-6582218795432245308.post-31761697734735928022011-01-30T20:35:00.000-06:002011-01-30T20:35:55.335-06:00The Citra Session - Pale Ale featuring Citra / The English Beat ESB<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_b5IdgiT_QWg/TUXTDH1p3fI/AAAAAAAAAW4/sRyOTXvk7Yw/s1600/IMG_0527.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="http://1.bp.blogspot.com/_b5IdgiT_QWg/TUXTDH1p3fI/AAAAAAAAAW4/sRyOTXvk7Yw/s400/IMG_0527.JPG" /></a></div><br />
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It's winter here in Chicago. Brewing has been sparse since I only brew outdoors. I did manage to brave the cold for a few sessions this month. Putting together a beer for a competition and one for my enjoyment. You may recall this Summer I went on a huge session beer kick. I love the challenge of getting maximum flavor and without impacting the beers drinkability. Keeping brew like this in my kegerator free's up my beer budget substantially, another positive. I must say this urge hasn't left, as you can tell from the recipe's below. Enjoy and as always, constructive feedback is appreciated.<br />
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The Citra Session Pale Ale<br />
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OG 1.054<br />
PG 1.046<br />
FG 1.013<br />
ABV 5.4%<br />
SRM 15<br />
IBU 100 (estimated from recipe calculator, nowhere near this amount)<br />
EFF 75%<br />
Boil 60 min<br />
Yeast US-05 (1 package)<br />
1 tsp Gypsum split between mash and sparge (based on Chicago water)<br />
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Grain<br />
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8 lb 2 Row<br />
2 lb Munich 10l<br />
1 lb Caramel 80L<br />
12 oz Caramel 40 L<br />
4 oz Caramel 120L<br />
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Hops<br />
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1 oz Columbus 60 min 15.5% <br />
1 oz Cascade 30 min 5 %<br />
1 oz Cascade 15 min 5 %<br />
1 oz Citra 10 min 12%<br />
1 oz Citra 1 min 12%<br />
2 oz Citra Dry Hop in secondary for 5 days<br />
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The English Beat ESB<br />
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OG 1.052<br />
PG 1.045<br />
FG 1.014<br />
ABV 5.1%<br />
SRM 12<br />
IBU 41 <br />
EFF 70% (efficiency suffered last time due to the cold.)<br />
BOIL 60 min<br />
Yeast S-04 Safale (yeast flocs hard, beer will be crystal clear in the glass)<br />
Water 1/2 tsp calcium chloride split between mash and sparge<br />
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GRAIN<br />
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11 lb Marris Otter<br />
8 oz Caramel 10<br />
4 oz Caramel 20<br />
4 oz Carmael 120<br />
2 oz Dehusked Carafa (for color)<br />
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Hops<br />
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2 oz Goldings 60 min 4.5%<br />
1 oz Fuggles 01 min 4.5%Slovak Brewerhttp://www.blogger.com/profile/17521955713582297416noreply@blogger.com6tag:blogger.com,1999:blog-6582218795432245308.post-37472227413245297192010-12-17T14:42:00.001-06:002010-12-17T14:47:03.970-06:00Bridges Brewery 2010<a href="http://bridgesbrewery.com/"><b>BRIDGES BREWERY 2010</b></a><br />
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This year's site is up. This project, like the beer, keeps getting better every year. Thanks to the Bridges crew for the opportunity to be apart of this for the third year now. Check out the site for a awesome video of the beers from start to finish.Slovak Brewerhttp://www.blogger.com/profile/17521955713582297416noreply@blogger.com4tag:blogger.com,1999:blog-6582218795432245308.post-12314831612711095922010-09-13T15:32:00.002-05:002010-09-13T16:13:03.791-05:00Milk Stout - Left Hand Milk Stout Clone<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://aleheads.files.wordpress.com/2010/07/left-hand-milk-stout.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 420px; height: 354px;" src="http://aleheads.files.wordpress.com/2010/07/left-hand-milk-stout.jpg" border="0" alt="" /></a><br /><br />Lately I have been doing clone recipes of some of my favorite beers. It helps gain a deeper appreciation of what makes that particular beer unique and it's always fun to see how close you can get to the commercial example. I have never nailed it perfectly but it almost always adds something to my process or overall understanding. It's well into September and I have ZERO seasonal ale in the fermentor. Time to brew some Stout's, Porter's and Scotch Ales.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.sonoma-cellars.com/cellar/images/reviews/beer/left-hand-milk-stout.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 202px; height: 302px;" src="http://www.sonoma-cellars.com/cellar/images/reviews/beer/left-hand-milk-stout.jpg" border="0" alt="" /></a><br /><br /><br />Milk Stout or Sweet Stout if you speak BJCP (<a href="http://www.bjcp.org/2008styles/style13.php#1b">13b</a>), is a medium to full bodied stout which uses lactose sugar to increase mouthfeel and sweetness. Often perceived as a creamy espresso due to high percentages of roasted barley and chocolate malt. Hop bitterness is moderate and should be balanced. <br /><br />Left Hand Milk Stout Clone<br />5.5 gal Final Volume<br />1.059 OG<br />1.013 FG<br />6% ABV<br />25 IBU<br />80% Efficiency<br />60 min Boil<br />White Labs 001, Wyeast 1056 or US 05 Dry<br />Ferment at 65F<br /><br />7.5 lb Marris Otter<br />1 lb Caramel 60<br />1 lb Dark Munich<br />1 lb Roasted Barley<br />12 oz Chocolate Malt<br />8 oz Flaked Barley<br />8 oz Flaked Oats<br />18 oz Lactose Sugar (15 Min.)<br /><br />15 g Magnum (60 min.)<br />28 g US Goldings (10 min.)<br /><br />Mash at 152F for 60 min, raise to 165F for 15 min. Flaked Barley and Oats will aid with head retention and give a silky mouthfeel.<br /><br /> <br /> <br /><br /><br /><br /><br /><br />To learn more about Left Hand Brewing check out the<a href="http://lefthandbrewing.blogspot.com"> Left Hand Blog</a>Slovak Brewerhttp://www.blogger.com/profile/17521955713582297416noreply@blogger.com3tag:blogger.com,1999:blog-6582218795432245308.post-21853750173635949502010-06-30T17:45:00.004-05:002010-06-30T20:42:03.244-05:00Spicy Saison w/ Saaz - Low ABV continued.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b5IdgiT_QWg/TCvwEIK4eiI/AAAAAAAAAWc/6zGTV805cEs/s1600/saison-400.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 387px; height: 400px;" src="http://2.bp.blogspot.com/_b5IdgiT_QWg/TCvwEIK4eiI/AAAAAAAAAWc/6zGTV805cEs/s400/saison-400.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5488744524584352290" /></a><br /> Saison is one of my favorite styles to drink, simply because very few are alike. Not that this is a catch all style but it does lend to interpretation. American Breweries have really took this style up a notch in the past few years. Lately I have been really enjoying New Holland's "Golden Cap Saison". It has a great tart finish that makes it extra quaffable. As much as I love that Saison, I decided to take this batch in an all together different direction. <br /><br /><br /> I am going for a spicy, hoppy ale with a dry finish and low ABV. Saaz additions throughout, with a TOUCH of Grains Of Paradise at knock out. The Grains Of Paradise combined with the French Saison yeast should give it a great peppery aroma and flavor. Belgian Pils malt with White Wheat, Dark Wheat and Dark Munich for the grist. I am spiking the mash with 2 oz of black malt for color during sparge. There will be a dry hopping during the last day of fermentation into the short conditioning phase. <br /><br />PG: 1.042<br />OG: 1.049<br />FG: 1.010 (going for 1.005)<br />ABV: 5%<br />IBU: 30<br />SRM: 9.6<br />EFF: 85%<br />BOIL: 70 min<br /><br />Belgian Pils 5lb<br />White Wheat 2lb<br />Dark Wheat 1lb<br />Dark Munich 1lb<br />Black Malt 2 oz (on grain bed during sparge)<br /><br /><br />Rest at 125F for 15 min, Rest at 149F for 30 min, Rest at 156F for 15 min<br /><br />All Saaz<br /><br />28g First Wort Hops<br />7g 30 min<br />7g 10 min<br />14g Knockout<br />28 G Dry Hop after high krausen<br /><br />3g Grains of Paradise Knockout<br /><br />Ferment at ambient temperature. I am not temp controlling this.Slovak Brewerhttp://www.blogger.com/profile/17521955713582297416noreply@blogger.com3tag:blogger.com,1999:blog-6582218795432245308.post-69388105041769383722010-06-07T18:05:00.002-05:002010-06-07T18:46:42.994-05:00Cream Ale - Low ABV Styles Part 1<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_b5IdgiT_QWg/TA2EgoyyRoI/AAAAAAAAAWU/SCx4GGxVDd8/s1600/genesee_cream_ale.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 257px; height: 262px;" src="http://4.bp.blogspot.com/_b5IdgiT_QWg/TA2EgoyyRoI/AAAAAAAAAWU/SCx4GGxVDd8/s400/genesee_cream_ale.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5480182017820870274" /></a><br /> It's finally Summer in Chicago, which means everyone is OUT DOORS! Festivals every weekend, the beach, al fresco drinking or just hanging out on the porch. The object is to get as much outdoor activity in before out famous Winter comes through again. Unfortunately my Home Brew situation is all imperial styles at the moment, not exactly easy drinkers in the heat. So I am taking these month's to brew up some low ABV styles which I can get from carboy to keg quickly. This week we are starting with a Cream Ale. <br /><br /> Cream Ale, despite the name, has little to do with Cream. Although in the UK this style is often served with a co2/nitrogen blend, which will give a creamy mouth feel. This style is a hybrid ale akin to American Light Lager except fermented with a top fermenting yeast or a blend of both Lager and Ale Yeasts. The grist is often 6 Row or 2 Row Barley with Rice or Corn Adjuncts to lighten up the body. This ale with have a pale straw to amber color. Hop Profile is balanced with noble hops appropriate. You can find more hop assertive versions but not in the sense of a American IPA. Many Lager at below 40 degrees for a few weeks post fermentation. This is not necessary but will clean up the flavor and increase clarity. Cream Ale is served a higher carbonation level then your standard ale. <br /><br /><br /> This being my first foray in Cream Ale I am relying heavily on Jamil Zainasheff's recipe. Making some small modifications for my system and preferences. <br /><br />This recipe yields 5.5 Gal and 75% Mash Efficiency. Mashing at 149 F for 90 minutes to insure rice conversion. I might do a step mash, undecided. Fermenting with Wyeast 1056 for a neutrality and attenuation. I am on the fence as far as lagering. This might go right to keg. <br /><br />Pre Boil Gravity: 1.035<br />Original Gravity: 1.051<br />Final Gravity: 1.009<br />ABV: 5.5%<br />IBU: 19<br />SRM: 2.6<br />Boil: 90 Min<br />Ferment: 64 F<br /><br />4 lbs 2 Row<br />4 lbs Pilsner <br />1 lbs Flaked Rice<br />12 oz Dextrous Sugar<br /><br />1 oz Liberty 90 Min<br />1 oz Liberty 1 MinSlovak Brewerhttp://www.blogger.com/profile/17521955713582297416noreply@blogger.com0tag:blogger.com,1999:blog-6582218795432245308.post-36563886956363692262010-05-18T17:42:00.004-05:002010-05-18T17:51:00.897-05:00Home Brew Tapping with SmallBar Division St. for Community Park<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b5IdgiT_QWg/S_MZDIRHNFI/AAAAAAAAAWM/L4g1uriE22g/s1600/DSC_4187.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_b5IdgiT_QWg/S_MZDIRHNFI/AAAAAAAAAWM/L4g1uriE22g/s400/DSC_4187.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5472745513734845522" /></a><br /><br /><br />SmallBar<br />and Stephen Freshnock present<br />a HomeBrew Tapping<br /><br />Thursday, June 3 at 7pm<br /><br />featuring homebrewed <br />Coffee Bean Brown Ale made with Star Lounge beans<br />and<br />West Coast Double IPA in the spirit of a certain “elder”<br /><br />A $5 donation is suggested per pint<br />Proceeds to Benefit Commercial Park<br /><br />www.freshbrewlog.blogspot.com for more info and behind the scenes with the brewer!<br /><br />SmallBar Division St<br />2049 West Division<br />773-772-2727<br /><br />----------------<br /><br />Here is a great opportunity to quaff some home brewed ales and support a great local cause. Look forward to seeing you all there!Slovak Brewerhttp://www.blogger.com/profile/17521955713582297416noreply@blogger.com2tag:blogger.com,1999:blog-6582218795432245308.post-29015152128288500152010-05-17T19:18:00.005-05:002010-05-17T19:22:21.217-05:00Iron Brewer CompetitionLooks like I have the opportunity to participate in another unique Home Brew competition. Many of my Home Brewing peers are involved and its always interesting to see what recipes they concoct. <br /><br /><br />From <a href="http://ironbrewer.com">http://ironbrewer.com</a><br /><br />After a hugely successful Simply Beer Brew-off, I’ve decided to spin the brewoff into its own event, IRON BREWER! Similar concept, but like the Iron Man Triathlon which features 3 unique events combined into 1 competition. The concept is simple, there will be 3 unique ingredients and you’ll need to combine them into a a one of a kind, unique, and most importantly delicious homebrew.<br /><br /><br />Does this interest you? If your a homebrewer, it should. It is a heck of a lot of fun, just ask the folks who did the Simply Beer Brewoff.<br /><br />Leave a comment below if you want to participate!<br /><br />The Rules!<br /><br />The rules are simple but must be followed.<br /><br />3 required ingredients, All the ingredients must be used in some manor in the brewing process and completed in 8 weeks from the announced start date<br />6 competitors per round and you must send at least 2 12oz beers to each of the other competitors and to Iron Brewer Organizer (Peter Kennedy of Simply Beer).<br />Agree to have your recipe published on Iron Brewer.com. Iron Brewer is not taking the rights to your recipe, but sharing it with other homebrewers. All recipes will be published.<br />Participate in a wrap up Skype podcast with all the other competitors.<br />The honor system is in place here. This competition is meant to spur creativity, collaboration, and community with other homebrewers.<br />The Winner!<br /><br />If there are rules and a competition, there must be a winner. The winner will be determined by the participants in the round and Peter Kennedy. The winner will be the one who made the best use of ingredients to create the best tasting beer. As of now there is only bragging rights for the winner, but I’m working on a small prize package for the winner.Slovak Brewerhttp://www.blogger.com/profile/17521955713582297416noreply@blogger.com0tag:blogger.com,1999:blog-6582218795432245308.post-16271221361982016312010-03-28T10:02:00.007-05:002010-03-28T10:30:00.119-05:00Pliny The Elder Part Two<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhragPrAu7r9V1T6CZfqmSkh981z-9j3YRHU5v1MB-qLYDIp_VBRM25ioU_z-ZGjCWyaHAmEYbS3IKUD1xxbOk2wMpgM5AnUsg_DWFz0erdyVHlOamd-6pknngy5uDcuIxng1LQt0ZDdQk/s400/DSCN0232.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhragPrAu7r9V1T6CZfqmSkh981z-9j3YRHU5v1MB-qLYDIp_VBRM25ioU_z-ZGjCWyaHAmEYbS3IKUD1xxbOk2wMpgM5AnUsg_DWFz0erdyVHlOamd-6pknngy5uDcuIxng1LQt0ZDdQk/s400/DSCN0232.JPG" border="0" alt="" /></a><br />By special request I am attempting the Pliny Clone once more. I have retooled the recipe to reflect my current mash efficiency and the knowledge I have around hop utilization. This one should be drier and have a touch more bitterness than my first attempt. <br /><br /><br />You can see the first recipe here.. <a href="http://freshbrewlog.blogspot.com/2009/07/doing-pliney-clone.html">PLINY!!</a><br /><br /><br />The following recipe is set at 85% efficiency, my set up is a beast at small amounts of grain. There is also 1lb 10oz of dextrous in this ale. Which is going to dry out the ale and drive up the ABV to 8%. 115 grams of Columbus at 14.2% Alpha Acid bring the bitterness, 30g + 71g of Simcoe bring the flavor & aroma. I allow for a gallon of hop debris and trub to be sure to collect 5.5 gallon of clean ale.<br /><br />OG 1.070<br /><br />PG 1.049<br /><br />FG 1.011<br /><br />EFF: 85%<br /><br />ABV: 7.9%<br /><br />SRM: 5.3<br /><br />Mash at 151F for 60 Minutes. Boil for 90 Minutes. A healthy starter of Wyeast 1056 or US 55 dry yeast. <br /><br />11 lb 4 oz 2 Row<br /><br />8 oz Caramel 40<br /><br />8 oz Carapils<br /><br />1lb 10 oz Dextrous (corn sugar)<br /><br />115 g Columbus 90 min<br /><br />23 g Columbus 45 min<br /><br />28 g Simcoe 30 min<br /><br />71 g Simcoe Flame Out<br /><br />28 g Centennial Flame Out<br /><br />Dry Hop 1<br /><br />28 G each of Columbus, Simcoe and Centennial<br /><br />Dry Hop 2<br /><br />7g each of Columbus, Simcoe and CentennialSlovak Brewerhttp://www.blogger.com/profile/17521955713582297416noreply@blogger.com4tag:blogger.com,1999:blog-6582218795432245308.post-76470506195719940892010-03-24T06:31:00.002-05:002010-03-24T06:34:26.873-05:00Watch this space..Thank god winter is over.. lots of brewing has already begun and will be posting pics and recipes shortly..Slovak Brewerhttp://www.blogger.com/profile/17521955713582297416noreply@blogger.com0tag:blogger.com,1999:blog-6582218795432245308.post-91310262173275031252009-12-13T08:50:00.005-06:002009-12-13T09:04:57.443-06:00#XBREW A Cross Country Brew & Swap. Podcasts.Chicago winter has finally hit and put a damper on how much I can get out and brew. As soon as it stops precipitating I will be firing up WTF Saison and possibly an Sticke. In the mean time I was invited to be part of a cool project. Several Home Brewing Twitter junkies were invited to brew a chosen style on the same day, add local flare to it and then swap with everyone involved in the project. You can read more about it at <a href="http://homebrewcallab.wordpress.com/">http://homebrewcallab.wordpress.com/</a>. I will be cross posting from that blog but feel free to check it out the other participants beer at that link. <br /><br />One of my beers will be featured on an upcoming episode of the BGP (Beer Genome Project). Done by a few friend's I have met through the awesome internet home brew community. Check it out at <a href="http://beergeno.me/">http://beergeno.me/</a>. I will post more info when that episode is out. Finally I had a chance to help out Ken and Brad with the Three Floyd's Beer Dinner episode of Hopcast. You can check them out here, <a href="http://www.hop-cast.com/">http://www.hop-cast.com/</a>.Slovak Brewerhttp://www.blogger.com/profile/17521955713582297416noreply@blogger.com1tag:blogger.com,1999:blog-6582218795432245308.post-39930152117980258892009-11-16T13:17:00.004-06:002009-11-16T13:47:40.139-06:00Single Hop APA and WTF SaisonI am in love with the happy accident which was My last Saison. The Wyeast Saison yeast gave out at about 1.022 and it remained in Primary for almost 6 months. While in primary it picked up a pleasant sour character, that despite many veteran brewer's warnings, has only got better with age. While I know this can not be duplicated, I still have a thirst to brew Saisons as they are fast becoming one of my favorite styles. There is a lot of freedom one can take with a Saison, while it might not meet BJCP standards, they are all unique and delicious. <br /><br /> This particular Saison is a play on the previous recipe. I have cut back the amount of Rye, subbing Grains Of Paradise for a more subtle spiciness. Going to keep the early additions Hallertau but the late additions are going to be some peachy citrusy Amarillo hops. I want to avoid the long wait to get this one to finish out. So I am going to start with the Wyeast Saison, after three days I am going to hit it with Wyeast Trappist High Gravity to dry it out. Thinking of setting aside some unfermented wort and aerating it heavily. Creating a super started for the finishing yeast. Anyone with yeast mixing experience, please chime in!<br /><br /> Today I am brewing a simple single hop APA with Simcoe. I really love this hop and want to get a good grasp on its profile. I want to give a shout out to the folks at Brew And Grow for helping me with a Carpils sub today but also for letting me know you read the blog, THANKS!! You should always support your local home brew shop.Slovak Brewerhttp://www.blogger.com/profile/17521955713582297416noreply@blogger.com1tag:blogger.com,1999:blog-6582218795432245308.post-20648547462857551322009-10-10T09:29:00.004-05:002009-10-10T09:40:45.948-05:00Boulevard To Collaborate With International Brewer - Brewmasters will partner on new Smokestack Series offeringMy favorite home town brewery announced it's first collaboration and in Boulevard style it's unique and innovative. Taken from the press release. <br /><br /><br />"KANSAS CITY, Mo., October 9, 2009 – Boulevard Brewing Company today announced that Jean-Marie Rock, brewmaster at Orval, the renowned Trappist brewery located in southern Belgium, will team up with Boulevard brewmaster Steven Pauwels to create a small production, limited release beer. The joint effort, a first for the Midwestern craft brewery, will take place during Rock’s late October visit to Boulevard’s Kansas City facility. The brewers, both native Belgians, will produce an Imperial Pilsner similar to a lager brewed by Rock at the start of his career. It will, according to Pauwels, be a tribute to Pilsner beers; full flavored and refreshing, brewed with 100% Pilsner malt and 100% Saaz hops, using time-honored techniques. <br /><br /><br />“The beer will be made in a very traditional way,” said Rock. “The methods by which it will be brewed, fermented, and lagered are no longer employed, though they made this beer fantastic. It is time to get a beer like this back in a glass.” For his part, Pauwels is thrilled by the chance to work with his notable colleague. “In this, Boulevard’s first collaborative effort, we are pleased to honor a brewer who has had such an enormous influence on me and on so many other craft brewers. Jean-Marie mastered dry hopping and brewing with wild yeast long before craft brewers began experimenting with the techniques here in the U.S.”<br /><br /> <br />The beer, to be packaged in 750ml bottles as part of Boulevard’s Smokestack Series, is expected to be available in January, and will be distributed through Boulevard’s wholesaler network. "Slovak Brewerhttp://www.blogger.com/profile/17521955713582297416noreply@blogger.com0tag:blogger.com,1999:blog-6582218795432245308.post-28519790106351280142009-10-09T10:55:00.002-05:002009-10-09T10:59:36.910-05:00Home Brewer Profile – Joseph LemnahNew Home Brewer profile at Hop Cast. This week it is the super knowledgeable Joseph Lemnah AKA The Hopfentreader. I leverage this guy for advanced home brew tips..oh and did I mention he is a pro brewer for DFH?! Check it out.. <a href="http://www.hop-cast.com/?p=693">HOPCAST</a>Slovak Brewerhttp://www.blogger.com/profile/17521955713582297416noreply@blogger.com0tag:blogger.com,1999:blog-6582218795432245308.post-9564706154012639882009-10-07T08:19:00.005-05:002009-10-07T09:36:09.402-05:00Recipe: Rye StoutBrewed this one on Monday as part of the "Bridges Brewery" project. This recipe seems so tasty, i may have to re brew it for my self. Nothing out of the ordinary, just borrowed form a few of my favorite Stout recipe's and replaced a portion of the base grain with Rye malt. I will use a small amount of Rice Hulls next brew as the mash bed drained awfully slow. <br /><br /><br />OG: 1.061<br />FG: 1.016<br />ABV: 6%<br />IBU: 39<br />SRM: 38<br />EFF: 75%<br />BOIL: 90<br />(Note: Reduced the first gallon of wort down to .5 gallon. Compensated in water volume. I have not figured out how this impacts my OG/FG)<br /><br />7.5 lb Marris Otter<br />3 lb Rye Malt (Note: Mill at the lowest gap setting to get a fine crush)<br />8 oz UK Chocolate Malt<br />8 oz UK Roasted Barley<br />6 oz Caramel 40<br />6 oz Caramel 80<br />2 oz Caramel 120<br /><br />2 oz Fuggles 90 min<br /><br />Used 2 packs of Safale US-04 as I am fermenting this one cooler than normal, 60 - 62F. Aerated for 30 minutes with aeration stone.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_b5IdgiT_QWg/Ssycr1P-HdI/AAAAAAAAAWA/pEX22VmS8wY/s1600-h/IMG_1477.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_b5IdgiT_QWg/Ssycr1P-HdI/AAAAAAAAAWA/pEX22VmS8wY/s400/IMG_1477.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5389855130898013650" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_b5IdgiT_QWg/SsycrOH9OTI/AAAAAAAAAV4/4a9H_-6vBdQ/s1600-h/IMG_1474.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_b5IdgiT_QWg/SsycrOH9OTI/AAAAAAAAAV4/4a9H_-6vBdQ/s400/IMG_1474.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5389855120395417906" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b5IdgiT_QWg/Ssycqoi5UMI/AAAAAAAAAVw/VgBvx6t-fiM/s1600-h/IMG_1467.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_b5IdgiT_QWg/Ssycqoi5UMI/AAAAAAAAAVw/VgBvx6t-fiM/s400/IMG_1467.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5389855110307860674" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b5IdgiT_QWg/Ssycp9JVHkI/AAAAAAAAAVo/Rn6Km1DkasM/s1600-h/IMG_1466.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_b5IdgiT_QWg/Ssycp9JVHkI/AAAAAAAAAVo/Rn6Km1DkasM/s400/IMG_1466.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5389855098657906242" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b5IdgiT_QWg/SsycpHcjaJI/AAAAAAAAAVg/HnQbol61Iz4/s1600-h/IMG_1454.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_b5IdgiT_QWg/SsycpHcjaJI/AAAAAAAAAVg/HnQbol61Iz4/s400/IMG_1454.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5389855084243019922" /></a>Slovak Brewerhttp://www.blogger.com/profile/17521955713582297416noreply@blogger.com1tag:blogger.com,1999:blog-6582218795432245308.post-46271239042089799572009-10-01T16:49:00.003-05:002009-10-01T17:23:11.831-05:00RECIPE: Imperial American Brown Ale w/ Columbus HopsI am real fond of Brown Ale's. In my opinion Chicago's Goose Island Clybourn location brews really strong Browns, Porters and Stouts (just enjoyed a Triple X Porter there yesterday, mmmm). They do a American Brown Ale called "Naught Goose" and recently did "Imperial Naughty Goose", my recipe is not a clone of this beer but was without a doubt inspired by many pints of it. <br /><br />The first gallon of runnings were reduced by 50% to create a heavy body and mouth feel. I did not dry hop, the 2 ounce 1 minute addition gave enough hop aroma without it being overwhelming. Being that most Brown Ale's are in the lower ABV I decided to call this one Imperial.<br /><br />Imperial Brown Ale with Columbus<br /><br />OG: 1.069<br />FG: 1.016 (1.020 with Reduction)<br />EF: 75%<br />ABV: 7%<br />IBU: 90<br />SRM: 25<br /><br />13 lbs 2-Row<br />12 oz Crystal 40<br />8 oz UK Chocolate Malt<br />8 oz Crystal 10<br />4 oz US Chocolate Malt<br /><br />.75 oz Columbus 90 min<br />.50 oz Columbus 30 min <br />.50 oz Columbus 15 min<br />.25 oz Columbus 05 min<br /> 2 oz Columbus 01 min<br /><br />2 packs of US-05<br /><br />Mashed at 149 for 60 minutes. Spiked mash water with .75 tsp of Baking Soda. Reduced 1 gallon of first runnings by 50% to create a heavier body and mouthfeel.Slovak Brewerhttp://www.blogger.com/profile/17521955713582297416noreply@blogger.com2tag:blogger.com,1999:blog-6582218795432245308.post-63124456948003945382009-10-01T16:41:00.004-05:002009-10-01T16:48:28.508-05:00I am still here..I have been busy doing what I love, being with my Friends and Family, Home Brewing, #gents, Disc Golf and sneaking in a full work week between it all. Needless to say I have ignored the Blog. I will be posting up so new recipes and beer reviews. <br /><br />It's also time for Bridges Brewery again. I have already started brewing the Scotch Ale but decided not to brew the Golden Strong Ale this year. Instead it looks like a Rye Stout will be the other beer offering.Slovak Brewerhttp://www.blogger.com/profile/17521955713582297416noreply@blogger.com0tag:blogger.com,1999:blog-6582218795432245308.post-15632056366331179052009-10-01T08:46:00.003-05:002009-10-01T17:42:54.107-05:00Hop Cast Home Brewer Profile's - Andy FarleyKen and Brad are celebrating the art of Home Brewing by featuring them on the Hop Cast site. My friend Andy Farley was featured, check him out here.. <a href="http://www.hop-cast.com/?p=646">HOP CAST</a>Slovak Brewerhttp://www.blogger.com/profile/17521955713582297416noreply@blogger.com0tag:blogger.com,1999:blog-6582218795432245308.post-12987642281766393692009-08-01T09:51:00.002-05:002009-08-01T10:34:17.640-05:00Rootstock Wine & Beer Bar<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b5IdgiT_QWg/SnRWljm8P1I/AAAAAAAAAVY/TPO42t-q4PI/s1600-h/rootstock1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_b5IdgiT_QWg/SnRWljm8P1I/AAAAAAAAAVY/TPO42t-q4PI/s400/rootstock1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5365008259318824786" /></a><br /><br /><br />Last night we decided to keep things in our area and check out a new spot. Rootstock has been getting a lot of buzz but i had heard very little about it from the perspective of a beer lover. What we intended to be a quick stop turned into a full evening at the bar sampling the menu and fine libations. <br /><br />The bottle list was carefully selected. They kept a few selections from local craft brewers Three Floyds and Two Brothers, notably "Behemoth Barley Wine" but also "Gorch Fock" and "Dog Days". Domestic offerings from Allagash, Lost Abbey, North Coast, Lagunitas and Great Lakes. You will notice a leaning towards Belgian ales but dig a little deeper and they keep one good example of most styles. The imports list kept English Bitters like "Bombardier" and "Old Speckled Hen", French Canadian Belgian style ales from Unibrou, Lagers from Schlenkerla and Weihenstephan plus several Belgian and French ales. All price points on the bottles but of course it's great to pick out a pricier bottle to share with the table. <br /><br />They had a two draft tower with Goose Island "Matilda" and Brooklyn "Sorachi Ace Saison". Matilda is great but what really brought me in was the Sorachi Ace Saison. Fresh grassy hop aroma and flavor. Citrus notes with grains of paradise meld well with the somewhat aggressive hopping for a Saison. I could have had this all night and will definitely be back again for another glass. <br /><br />The partner who was running the bar, John, had an incredibly knowledge of the selections. You will notice the bar is not over ran by a pack of well known bottles. Like the beer selection, the spirits all were hand selected. I was impressed to see they had Templeton Rye. When He found out I was a big fan of brewing with Rye, he shared a sample of Wasmund's Rye Spirit, a small batch from Virginia. You can tell a lot of thought and love went into this bar and they were passionate about showing it off. <br /><br />You can check them out at <a href="http://rootstockbar.com">http://rootstockbar.com</a> . They are located on the South West corner of Augusta and California in the Humboldt Park neighborhood. <br /><br />On a side note, please vote for "The Best Chicago Beer Venue". #Gents will be reviewing one every Tuesday in August. Voting closes Sunday at 8pm. <a href="http://www.fellowshipofgentlemanlygentlemen.com">http://www.fellowshipofgentlemanlygentlemen.com</a>/Slovak Brewerhttp://www.blogger.com/profile/17521955713582297416noreply@blogger.com2tag:blogger.com,1999:blog-6582218795432245308.post-58345189062011520322009-07-31T14:58:00.000-05:002009-07-31T15:04:10.560-05:00Brew Day Pictures<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b5IdgiT_QWg/SnNOEL5DYzI/AAAAAAAAAVQ/3wfn5ffAF2w/s1600-h/IMG_0633.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 391px;" src="http://1.bp.blogspot.com/_b5IdgiT_QWg/SnNOEL5DYzI/AAAAAAAAAVQ/3wfn5ffAF2w/s400/IMG_0633.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5364717414946923314" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b5IdgiT_QWg/SnNOEASIE9I/AAAAAAAAAVI/wvI-tt4IGCU/s1600-h/IMG_0635.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 170px; height: 400px;" src="http://2.bp.blogspot.com/_b5IdgiT_QWg/SnNOEASIE9I/AAAAAAAAAVI/wvI-tt4IGCU/s400/IMG_0635.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5364717411830862802" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b5IdgiT_QWg/SnNOD1SmMcI/AAAAAAAAAVA/OsghqCY9wT4/s1600-h/IMG_0637.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="http://3.bp.blogspot.com/_b5IdgiT_QWg/SnNOD1SmMcI/AAAAAAAAAVA/OsghqCY9wT4/s400/IMG_0637.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5364717408880046530" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_b5IdgiT_QWg/SnNODmKwnMI/AAAAAAAAAU4/gb4zvaw3REE/s1600-h/IMG_0638.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 391px;" src="http://4.bp.blogspot.com/_b5IdgiT_QWg/SnNODmKwnMI/AAAAAAAAAU4/gb4zvaw3REE/s400/IMG_0638.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5364717404820643010" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b5IdgiT_QWg/SnNODVRrQ5I/AAAAAAAAAUw/-27vMnEvVQo/s1600-h/IMG_0639.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 391px;" src="http://2.bp.blogspot.com/_b5IdgiT_QWg/SnNODVRrQ5I/AAAAAAAAAUw/-27vMnEvVQo/s400/IMG_0639.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5364717400286249874" /></a>Slovak Brewerhttp://www.blogger.com/profile/17521955713582297416noreply@blogger.com1tag:blogger.com,1999:blog-6582218795432245308.post-3389001583574954162009-07-30T08:23:00.003-05:002009-07-30T09:36:02.634-05:00Doing The Pliney Clone..<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b5IdgiT_QWg/SnGfRM7LpHI/AAAAAAAAAUo/e4B1thIY5Ts/s1600-h/russian-river-pliny-the-elder-417.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 257px;" src="http://3.bp.blogspot.com/_b5IdgiT_QWg/SnGfRM7LpHI/AAAAAAAAAUo/e4B1thIY5Ts/s400/russian-river-pliny-the-elder-417.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5364243749051016306" /></a><br /><br />Finally! I have been wanting to do this clone for a long long time. In the recent issue of BYO Vinnie Cilurzo did an article on creating Double IPA's and shared a recent version of his famous Pliny The Elder recipe. His recipe had a simple malt bill and much different hop bill than other clone recipes. Notably omitting Chinook addition, Mash Hops and First Wort Hops. He had his mash efficiency at 80%, I average about 75% on my system. Still with the decrease in efficiency I was coming a little under both the SG of 1.070 and FG of 1.011. Increased the grain portions and really stepped up the sugar to keep this bad boy dry. Kettle hops act as a great filter for trub and break from the boil. I increased the amount of water to account for hop absorption so I am not left squeezing wort out. Also doing a Gypsum and Calcium Chloride mash salt addition to make the hops pop and get suitable brewing water for a lower SRM pale ale. Here is my modified recipe.<br /><br />14C-India Pale Ale(IPA)-Imperial IPA<br /><br /><br />Recipe Overview<br />Wort Volume Before Boil: 7.50 US gals<br />Wort Volume After Boil: 6.40 US gals<br />Volume Transferred: 5.50 US gals<br />Water Added To Fermenter:0.00 US gals<br />Volume At Pitching: 5.50 US gals<br />Volume Of Finished Beer: 5.25 US gals<br /><br />Expected Pre-Boil Gravity: 1.052 SG<br />Expected OG: 1.070 SG<br />Expected FG: 1.013 SG<br />Apparent Attenuation: 81.2 %<br />Expected ABV: 7.7 %<br />Expected ABW: 6.1 %<br />Expected IBU (using Rager): 246.4 IBU<br />Expected Color (using Morey): 6.0 SRM<br />BU:GU ratio: 3.50 <br />Mash Efficiency: 75.0 % <br />Boil Duration: 90.0 mins <br />Fermentation Temperature: 67 degF <br /><br /><br />Fermentables<br /><br />US 2-Row Malt 13lb 0oz 83.9 % <br /><br />US Caramel 40L Malt 10.00 oz 4.0 % <br /><br />US Carapils Malt 10.00 oz 4.0 % <br /><br />Sugar - Corn Sugar/Dextrose (Dry) 1lb 4oz 8.1 % <br /><br /><br />Hops<br />Variety Alpha Amount IBU Form When<br />US Columbus(Tomahawk) 13.9 % 3.50 oz 190.4 90 Min <br />US Columbus(Tomahawk) 13.9 % 0.75 oz 31.3 45 Min <br />US Simcoe 13.0 % 1.00 oz 24.8 30 Min<br />US Simcoe 13.0 % 2.50 oz 0.0 0 Min<br />US Centennial 8.5 % 1.00 oz 0.0 0 Min<br />US Columbus(Tomahawk) 15.5 % 1.00 oz 0.0 Dry Hop <br />US Centennial 8.5 % 1.00 oz 0.0 Dry Hop<br />US Simcoe 13.0 % 1.00 oz 0.0 Dry Hop<br />US Columbus(Tomahawk) 15.5 % 0.25 oz 0.0 2nd Dry Hop<br />US Centennial 8.5 % 0.25 oz 0.0 2nd Dry Hop<br />US Simcoe 13.0 % 0.25 oz 0.0 2nd Dry Hop <br /><br />Mashing at 151F for 60 minutes.Slovak Brewerhttp://www.blogger.com/profile/17521955713582297416noreply@blogger.com5tag:blogger.com,1999:blog-6582218795432245308.post-79922039022873391962009-07-18T09:06:00.002-05:002009-07-18T09:08:56.465-05:00Brew Day Pictures - American Wheat 2.1 part 1<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b5IdgiT_QWg/SmHXX8KQE3I/AAAAAAAAAUg/P_d28Uii64U/s1600-h/IMG_0537.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 391px;" src="http://3.bp.blogspot.com/_b5IdgiT_QWg/SmHXX8KQE3I/AAAAAAAAAUg/P_d28Uii64U/s400/IMG_0537.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5359801837833687922" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b5IdgiT_QWg/SmHXXrFb9EI/AAAAAAAAAUY/FdwRWKPi-TI/s1600-h/IMG_0538.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 391px;" src="http://1.bp.blogspot.com/_b5IdgiT_QWg/SmHXXrFb9EI/AAAAAAAAAUY/FdwRWKPi-TI/s400/IMG_0538.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5359801833250092098" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_b5IdgiT_QWg/SmHXXRWu-pI/AAAAAAAAAUQ/OuExWaz6NK0/s1600-h/IMG_0540.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 391px;" src="http://3.bp.blogspot.com/_b5IdgiT_QWg/SmHXXRWu-pI/AAAAAAAAAUQ/OuExWaz6NK0/s400/IMG_0540.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5359801826343320210" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_b5IdgiT_QWg/SmHXXFNuxqI/AAAAAAAAAUI/pQOGVmpXng4/s1600-h/IMG_0541.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 391px;" src="http://2.bp.blogspot.com/_b5IdgiT_QWg/SmHXXFNuxqI/AAAAAAAAAUI/pQOGVmpXng4/s400/IMG_0541.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5359801823084332706" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_b5IdgiT_QWg/SmHXW8YmVtI/AAAAAAAAAUA/B3-547SR0Qc/s1600-h/IMG_0542.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 391px;" src="http://1.bp.blogspot.com/_b5IdgiT_QWg/SmHXW8YmVtI/AAAAAAAAAUA/B3-547SR0Qc/s400/IMG_0542.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5359801820713998034" /></a>Slovak Brewerhttp://www.blogger.com/profile/17521955713582297416noreply@blogger.com0