Tuesday, September 28, 2010

"Monster Ale" Racked

Racked the monster ale a few days ago.

The "monster ale" is my latest creation which is something like a Belgian Tripel crossed with an American Double IPA. It's a monster because the two packs of Safbrew T-58 blew started a fermentation that blew the lid off the fermenter. Also, it's already at about 10 percent alcohol. I tasted this concoction and, of course, at this point it's throwing a massive amount of esters with the hops kind of buried. The beer poured cloudy amber with big time esters of banana along with a general tropical fruity aroma. Tasted fruity up front with spicy hops and phenols towards the finish, moderate alcohol burn in the finish which is nicely bitter and fairly dry. Hopefully it gets a little drier. ProMash recipe is here.

Thursday, September 02, 2010

Dry Hopping in the Primary

Oh, my...how easy it is to get behind in posting to a blog.

I've brewed another batch of Saison with yeast from the Short's Nicie Spicie-inspired brew. I tried something I haven't done before and fermented and dry hopped in the primary only. The result so far is interesting; not that much additional hop aroma (left the hops in for about five days) but perhaps some additional hop flavor. I expected less hop aroma that dry hopping in the secondary, but I was surprised by the perceived increase in hop flavor compared to my hydrometer sample that I tasted a few days earlier. I dry hopped with Styrian Goldings so the nose is slightly spicy. The bittering and other flavoring hops were Strisselspalt, Chinook and Amarillo Gold. The rest of the recipe can be found here.

My original idea was something along the lines of an IPA crossed with a Saison or something like De Ranke XX Bitter. I've decided to be a follower on the Belgian IPA trend mostly due to the fact that the temperature in my kitchen (which is where I ferment my beers) stays around 80 degrees or warmer this time of year. Sure, I love spicy, earthy farmhouse ales, but I like hops, too. So why not combine the two? This still fits my brewing pattern of one malty beer followed by a hoppy one.