Wednesday, February 26, 2014

Hoppy Wheat brewed

Just a quick weeknight batch. A hoppy wheat beer I call Liquid Sunshine that I like to brew each year. I have enough Amarillo hops for two batches. Thanks Farmhouse Brewing Supply!

BeerSmith 2 Recipe Printout -
Recipe: Liquid Sunshine
Brewer: Marc
Asst Brewer:
Style: American Wheat or Rye Beer
TYPE: Extract
Taste: (35.0)

Recipe Specifications
Boil Size: 3.60 gal
Post Boil Volume: 3.49 gal
Batch Size (fermenter): 5.00 gal  
Bottling Volume: 5.00 gal
Estimated OG: 1.045 SG
Estimated Color: 5.9 SRM
Estimated IBU: 35.1 IBUs
Boil Time: 20 Minutes

3 lbs                 Wheat Dry Extract     
3 lbs                 Wheat Liquid Extract
2.00 oz              Amarillo Gold [8.50 % AA] - Boil 15.0 min  
0.50 oz               Amarillo Gold [8.50 % AA] - Boil 10.0 min      
0.50 oz               Amarillo Gold [8.50 % AA ] - Steep/Whirlpool Hop
Two quart starter of American Wheat Ale (Wyeast Labs #1010)
1.00 oz               Amarillo Gold - Dry Hop (seven days)

Sunday, February 09, 2014

Not so Belgian IPA brewed, racked

Brewed an IPA last Monday and racked it this evening. My original plan was to make it a Belgian IPA using a mason jar of Wyeast 3522 that I've had in the fridge for quite awhile (not sure how long.) I took a chance and pitched what was probably close to a pint of slurry directly into the wort, but it must have been mostly dead, because there was no sign of fermentation after more than 24 hours. I decided to pitch a pack of Notthingham dry yeast to get things going (after rehydrating) and that did the trick. I tasted the beer this evening while racking to the secondary and it tasted fine, but any flaws were probably covered up by the near face-melting amount of hops. Will probably let the beer sit in the secondary for another week before bottling.

BeerSmith 2 Recipe Printout -
Recipe: Da Bomb
Brewer: Marc Morency
Asst Brewer: 
Style: American IPA
TYPE: Extract
Taste: (35.0) 

Recipe Specifications
Boil Size: 3.15 gal
Post Boil Volume: 2.86 gal
Batch Size (fermenter): 5.00 gal   
Bottling Volume: 5.00 gal
Estimated OG: 1.076 SG
Estimated Color: 8.7 SRM
Estimated IBU: 72.9 IBUs
Boil Time: 60 Minutes
Actual OG: 1.075

2 lbs 8.0 oz          Pils Dry Extract (3.5 SRM
6 lbs 8.0 oz          Munich Liquid Extract (8.0 SRM)
1 lbs                 Candi Syrup, Golden (5.0 SRM) 
1.00 oz               Horizon pellets [10.50 %] - Boil 60.0 min             
3.00 oz               Cascade pellets [6.70 %] - Boil 15.0 min          
3.00 oz               Crystal pellets [4.50 %] - Boil 15.0 min           
1.00 oz               Horizon pellets [10.50 %] - Boil 15.0 min              
1.00 oz               Crystal pellets [4.50 %] - Boil 10.0 min  
1.00 oz               Horizon pellets [10.50 %] - Boil 5.0 min
1.00 pint slurry      Belgian Ardennes (Wyeast Labs #3522)
1.50 oz               Cascade pellets [6.70 %] - Dry Hop
3.00 oz               Horizon pellets [12.00 %] - Dry Hop

Sunday, February 02, 2014

Control-ALT-Delete brewed, bottled

 Brewed an Altbier about 12 days ago and bottled it this evening. The beer was racked from the primary to the bottling bucket. The beer was quite yeasty, so it's going to be a rustic Altbier. I like using the Wyeast #1010 just for this very reason. It makes an Altbier that is a little yeasty (as the yeast is a low flocculator), but it's temperature tolerant to my third floor condo. That said, I'm little disappointed with the bitterness, but generally pleased so far. I'm thinking that another five or so IBUs wouldn't of hurt. The Weyermann Cararoma is definitely adding the deep caramel malt flavor (and maybe even a touch of prune or raisin) that I wanted. Definitely an old school beer, but that's Alt, right? Translates from German as "old?" Click here for the recipe.

I sampled an old homebrew while bottling tonight. The beer I sampled was what I called simply Autumnal Ale. My idea with this beer was to brew an Octoberfest in a Belgian style, adding candy syrup and Belgian yeast. The yeast I used was Wyeast #3724, so I'm really surprised at how sweet this beer turned out to be. I was really going for a saison crossed with Octoberfest sort of thing. I figure the dark candy syrup I used in this beer contributed far more sweetness than I expected, but then I only used about half a pound, so then I started thinking that the beer was just under attenuated.  So how does it really taste? Here are my notes:
 First of all the aroma is moderately phenolic. The flavors are a little out of balance for a festbier with a big time caramel flavor with an added hard candy sweetness. A lot of residual sugar here which is interesting since I didn't add any caramel malt. Some toasted marshmallow sweetness. Hops are pretty much nowhere to found in terms of bitterness, flavor or aroma. The mouthfeel is smooth and the body is about right, just a touch too sweet. lmost Fat Tire-like in terms of the caramel flavor which has me wondering if New Belgium adds any candy syrup or sugar. This is probably sweeter though.
I've attempted a beer like this at least once before and I'm not sure I'll try it again, or if I do, I might add some spices to add a little more complexity. Maybe just a touch of some star anise and black pepper. I might also omit the candi syrup, or use clear candi and Munich malt as a base. Or I could see making a beer with a touch of smoked malt could also be interesting, not unlike Sierra Nevada's Tumbler which is no longer brewed anymore.