Sunday, December 13, 2009

#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 http://homebrewcallab.wordpress.com/. I will be cross posting from that blog but feel free to check it out the other participants beer at that link.

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 http://beergeno.me/. 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, http://www.hop-cast.com/.

Monday, November 16, 2009

Single Hop APA and WTF Saison

I 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.

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!

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.

Saturday, October 10, 2009

Boulevard To Collaborate With International Brewer - Brewmasters will partner on new Smokestack Series offering

My favorite home town brewery announced it's first collaboration and in Boulevard style it's unique and innovative. Taken from the press release.


"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.


“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.”


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. "

Friday, October 9, 2009

Home Brewer Profile – Joseph Lemnah

New 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.. HOPCAST

Wednesday, October 7, 2009

Recipe: Rye Stout

Brewed 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.


OG: 1.061
FG: 1.016
ABV: 6%
IBU: 39
SRM: 38
EFF: 75%
BOIL: 90
(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)

7.5 lb Marris Otter
3 lb Rye Malt (Note: Mill at the lowest gap setting to get a fine crush)
8 oz UK Chocolate Malt
8 oz UK Roasted Barley
6 oz Caramel 40
6 oz Caramel 80
2 oz Caramel 120

2 oz Fuggles 90 min

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.





Thursday, October 1, 2009

RECIPE: Imperial American Brown Ale w/ Columbus Hops

I 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.

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.

Imperial Brown Ale with Columbus

OG: 1.069
FG: 1.016 (1.020 with Reduction)
EF: 75%
ABV: 7%
IBU: 90
SRM: 25

13 lbs 2-Row
12 oz Crystal 40
8 oz UK Chocolate Malt
8 oz Crystal 10
4 oz US Chocolate Malt

.75 oz Columbus 90 min
.50 oz Columbus 30 min
.50 oz Columbus 15 min
.25 oz Columbus 05 min
2 oz Columbus 01 min

2 packs of US-05

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.

I 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.

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.