Saturday, May 7, 2016

Superfidy Blood Orange Pale Ale

per·fi·dy
ˈpərfidē/
noun
literary
  1. duplicity; betrayal.
    synonyms:disloyaltyinfidelity,faithlessness.

Ever since Elysian Brewing decided to join the "big leagues" and sell to InBev, I've been looking to cut ties. You won't hear me praise the brewery I once hailed as the best of Seattle. I gave my Elysian hoodie to the thrift store. I actively avoid Elysian when buying beer. Except -- I can't seem to quit Superfuzz. So, I needed to find a good alternative to Budweiser.

I started with a great clone recipe from 12 Angry Brews. I've got a baby under a year old, so I went to my mom's house and we scaled this one up to 20 gallons - 5 for her, 15 for me. 12 Angry brews asked me to zest blood oranges - I opted to make an oleo saccharum of the peels (a skill I learned from David Wondrich's book, "Punch") to maximize the oil extraction. In an attempt to retain more of the complex aromas of the peels I will add the oleo saccarum to one of the fermenters in the secondary, and see if it does better than that of the one I added along with the yeast in the primary. I did find the blood orange puree at Pike Place as mentioned in the 12 Angry brews article - a $25 concentrate from "The Perfect Puree of Napa Valley".

After the break, you will find the recipe.

Friday, April 8, 2016

The State of the Brewhouse

It's been a long time since I have given an update of what I am up to on the homebrewing front. So I wanted to share a little of what I currently have set up to make brewing convenient and enjoyable. With two young kids, it's all about being able to squeeze in a brew session at the drop of a hat. When brewing all-grain beers, the first thing you need to brew on a whim is a grain mill:


Oh, and the drill or a motor of some kind to drive it is a big plus. With this in place, grain in stock, and some dried yeast in the freezer, I am ready to brew on a moment's notice. This is a Monster Mill. It has put up with some abuse, keeps a good grind locked in, and has been a solid addition to my brewery for the 5 years or so I've had it. I should note that the drill is from a pawn shop. Great resource for cheap tools.

Molly Stout

Molly's birthday was just a few days ago and this momentous occasion called for a good spring beer to offer party guests. Sadie was kind enough to grace the brewhouse as I brewed Molly Stout:


The beer is ok - it kind of has that nutty taste I'm not too fond of in browns and darker beers, but usually only on the first few sips.

I put some cold brew coffee into half of it, but I haven't got around to kegging that portion, so I'll have to report back on if that was a good idea.

Vitals after the break:

Monday, May 27, 2013

The Return of the Rhubarb

My Rhubarb is coming in nicely this year. That can mean only one thing:
It's time for Rhubarb Farmhouse Ale.
This beer is the perfect balance of easy drinking and complexity. You get the wonderful mix of a straightforward, light, easy drinking grain bill, but then you add the wonderful yeast blend of WLP670 that lends a subtle funk provided by a dose of Brettanomyces. The funk leans toward the sour spectrum and steers clear of the more leathery aromas, which I love. It gives the beer a clean taste with just a twinge of sour in the aftertaste. But that alone, of course, is not good enough for me. The icing on the cake is 2 pounds of chopped rhubarb added to the secondary. This kicks up the tartness to just the right amount and makes this beer both unique and absolutely wonderful.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
SAMSUNG
Recipe: Rhubarb Farmhouse Ale
Brewer: Alex Shafer
Asst Brewer:
Style: Spice, Herb, or Vegetable Beer
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 13.84 gal
Post Boil Volume: 11.44 gal
Batch Size (fermenter): 10.50 gal
Bottling Volume: 10.53 gal
Estimated OG: 1.051 SG
Estimated Color: 3.9 SRM
Estimated IBU: 23.0 IBUs
Brewhouse Efficiency: 85.00 %
Est Mash Efficiency: 89.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
14 lbs 5.2 oz Pilsner (2 row) (Gambrinus) (1.6 SRM) Grain 1 85.0 %
1 lbs 11.0 oz Wheat Malt (Gambrinus) (2.3 SRM) Grain 2 10.0 %
13.5 oz Caravienne Malt (22.0 SRM) Grain 3 5.0 %
1.00 oz Goldings, B.C. [5.00 %] - Boil 60.0 min Hop 4 8.5 IBUs
1.00 oz Willamette [5.50 %] - Boil 60.0 min Hop 5 9.3 IBUs 1.00 oz Goldings, B.C. [5.00 %] - Boil 20.0 min Hop 6 5.1 IBUs
1.0 pkg American Farmhouse Blend (White Labs #WL Yeast 7 -
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 16 lbs 13.6 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 21.46 qt of water at 158.9 F 148.0 F 75 min
Sparge: Batch sparge with 2 steps (3.63gal, 6.97gal) of 168.0 F water

Thursday, June 30, 2011

Rhubarb Saison FTW

I finally got down to brewing up some more beer. I was spurred on by the latest issue of BYO. There is a new yeast out. It is amazing. I haven't even finished a beer with it and I am already drooling. White Labs 670 - American Farmhouse Ale - is a Saison yeast with a surprise. It's spiked with Brettanomyces. I made a yeast starter on this bad boy and the yeast starter beer was awesome! Just Light DME and yeast - and I was loving it! I can't wait to see what it can do for a proper beer.
Just to make things interesting, I went down to my parent's house and picked a couple pounds of rhubarb to kick up the tartness. I'm pretty sure this will be a noble experiment.

Rhubarb Saison
Style: Saison OG: 1.043
Type: All Grain FG: 1.009
ABV: 4.45 %
IBU's: 23.24
Efficiency: 85 % Boil Size: 11.19 Gal
Color: 3.9 SRM Batch Size: 10.00 Gal
Boil Time: 60 minutes
Fermentation Steps
Name Days / Temp
Primary 5 days @ 72.0°F
Secondary 7 days @ 69.0°F
Bottle/Keg 4 days @ 48.0°F
Grains & Adjuncts
Amount Percentage Name Time Gravity
14.25 lbs 84.60 % Gambrinus Pilsener Malt 60 mins 1.037
1.75 lbs 10.39 % Gambrinus Wheat Malt 60 mins 1.037
13.50 ozs 5.01 % Briess CaraVienne 20L 60 mins 1.034
Hops
Amount IBU's Name Time AA %
1.00 ozs 8.41 Goldings 60 mins 4.40
1.00 ozs 9.74 Williamette 60 mins 5.10
1.00 ozs 5.09 Goldings 20 mins 4.40
Yeasts
Amount Name Laboratory / ID
1.00 pkg American Farmhouse Ale Wyeast Labs 0670
Additions
Amount Name Time Stage
2.00 lb Rhubarb Primary
Mash Profile
Light Body Infusion 60 min @ 152.0°F
Add 26.95 qt ( 1.60 qt/lb ) water @ 166.8°F
Mashout 1 min @ 170.0°F
Heat to 170.0°F over 9 mins
Sparge
Batch Sparge 27.16 qt of 170.0°F water over 20 mins
Carbonation
Amount Type Beer Temp CO2 Vols
15.3 psi Force Carbonation 48.0°F 2.40
----------------------------------------------------------
Notes (07/27/2011)
I've had the Rhubarb Saison on tap for about a week now. It's a deliciously refreshing, sweet n' tart beer that I am really in love with. The yeast gives just a nice solid hint of sour, the rhubarb kicks in it's signature taste (and I swear a bit of a strawberry flavor as well), but none of it is overwhelming in any way. In fact, they whole thing can taste like a budmillercoors if you're not thinking too carefully about it (it did end up at 1.004 after all).
I can't wait to try some variation on this - maybe with some roasted grains for a dark/sour/rhubarb crazy. Mmm. I'll throw in the 10 pie cherries my tree has waiting for me as well.

Saturday, May 7, 2011

The Brewery is Finally Operational!

20110507-025812.jpg
My dad is up at Overlake Hospital right now. I took my brand new iPod Mega (I refuse to call e product by its trade name...) up to show off. He snapped the picture here and said "this is how I fell right now."
Anyway, it has been over 6 months since the last brew, so I finally unpacked the rest of the brewing equipment and am making some beer. In honor of dad's recent surgery - we get Twisted Intestines Ale. Here's the recipe:
TWISTED INTESTINES ALE
Based off of Nightengale's Honey Ale
Style: Kolsch
Type: All Grain Calories: 206
Rating: 4.0 Efficiency: 85 %
IBU's: 17.52 Boil Size: 11.19 Gal
Color: 5.4 SRM Batch Size: 10.00 Gal
Boil Time: 60 minutes
Estimated Actual
Brew Date: - 05/07/2011
OG: 1.063 1.061
FG: 1.016 -
ABV: 6.16 % - %
Serve Date: 05/28/2011 / /
Fermentation Steps
Name Days / Temp Estimated Actual
Primary 7 days @ 68.0°F 05/07/2011 05/07/2011
Bottle/Keg 14 days @ 54.0°F 05/14/2011 -
Grains & Adjuncts
Amount Percentage Name Gravity Color
10.40 lbs 53.61 % Pale Malt (2 Row) US 1.036 2.0
1.40 lbs 7.22 % Honey Malt 1.037 25.0
1.60 lbs 8.25 % White Wheat Malt 1.040 2.4
6.00 lbs 30.93 % Honey 1.035 1.0
Hops
Amount IBU's Name Time AA %
2.00 ozs 17.52 Cascade 54 mins 5.50
Yeasts
Amount Name Laboratory / ID
1.0 pkg Kolsch Yeast Wyeast Labs 2565
Additions
(none)
Mash Profile
Medium Body Infusion In 80 min @ 154.0°F
Add 16.75 qt ( 1.25 qt/lb ) water @ 171.9°F
Sparge
Sparge 35.57 qt of 170.0°F water over 60 mins
Notes
The water was at 172 deg. When I dumped the grain in, it settled out to about 159. 5 degrees too high. Added cold water to get to 156.
www.iBrewMaster.com Version: 1.440
-----------------------------------------------------
The boil is at 30 minutes, I'm wrapping up pretty early today, pretty awesome considering I had to give everything a good scrub before I used any of it.

Sunday, March 20, 2011

The Big Move

It's been a few months since the last post. It turns out that having your own house is a lot of work...who knew? But the brewery is finally taking shape. I plan to do the Inaugural 610 brew this coming week. I haven't decided what it will be yet, but most likely it will be in the porter/stout region - because those are the beers I have been craving lately. I've gotten my all time favorite beer, Angel's Share, a couple of times in the last month (which is awesome!) and that really makes me want to produce a complex and flavorful chocolate/coffee/grainy beer with infinite complexities. But I don't want an imperial either, but more of a sessionable beer. We'll see what I come up with.
Once there is a little more order, I will post some pictures of the new brew space. But for now, I am off to drink some beer.