Saturday, December 17, 2011

Rockit Cup Alt Brewday

It’s time for more Rockit Cup action. And I’m getting a purposeful head-start on this one, since I’lll be incognito for a couple of weeks traveling for the holidays. Plus, this way, the recipe is posted somewhere. Or at least a partial version, since I came in below the 1.054 OG, and I mashed for 90 minutes instead 60. So sue me. But I blame that on the Post Office, and the damn long lines. Yes, I ran to the Post Office while mashing. It’s called multi-tasking. And at least I’m brewing, dagnabit. You hear me, DRAFT?

107. Rockit Cup Alt
10 lbs. Weyerman Dark Munich

Mash @ 149° F for 90 minutes w/ 5 gallons of RO water; collected 3 ¼ gallons @ 1.068; first wort hopped w/ 4 oz. German Hallertau leaf 3.3% AA—added to boil pot before running hot wort from mash into it, and left them there for the entire boil
Batch sparge @ 168° F for 20 minutes w/ 3 gallons RO water; collected 3 ¼ gallons @ 1.022

Collected 6 ½ gallons; brought to a boil (60 minutes) and added:
w/15 to go: 1 tsp. Irish moss

Chilled & racked and pitched Wyeast 1007 German Ale

Brewed: 12/17/2011 @ 68° F; dropped to 62° F by morning
Secondary: ——
Bottled: 2/2/2012 w/ 3.0 oz. table sugar

OG: 1.048
FG: 1.012

Tasting Notes: I wasn’t here for this Rockit Cup, although I passed a six-pack along to Jeffrey for the judging, which came down to Jeffrey and myself. According to the story I heard, Jeffrey had Tim judge the two beers, who dubbed mine to have an off-flavor in the finish. So Jeffrey won. According to Jeffrey. To quote my favorite 1980’s anti-communist propaganda flick, Red Dawn (hello—what else would it be?): “Son, all that hate’s gonna burn you up, kid.” To which our high school commie-killing hero, C. Thomas Howell, replies “No, it keeps me warm.” Now that’s some classic teen angst and ennui, 80’s style. But as per usual, I’ve allowed my love of bad film to distract me from the task at hand. Which is doubting on Jeffrey. Take that, the Freshinator.

Rockit Cup Alt pours a warm copper infused with orange—one might call it an almost luminescent burnt umber, but I wouldn’t—with a thin white head that hangs around in wispish small islands. There are also some inviting garnet highlights that come through the glass on the table. The nose is toast and bread crust with hop bitterness in the background; there are also some beguiling biscuit and malt fruitiness that is quite tantalizing—this wasn’t appropriately lagered, so I do feel compelled to note that the yeast esters are probably “not to style.” But that Dark Munich malt does something fantastic. Flavors start grainy and lightly fruity with plenty of bread dough and biscuit malt flavors before giving way to bitterness and malt sweetness in the middle—it is simultaneously dry and rounded on the mouth. The sweetness drops in the finish, although there is a touch of fruitiness as the lingering bitterness washes over the palate. Dry, clean, and delicious—the body is medium, as is the carbonation, while the bitterness and sweetness are well balanced. I do like the 100% Dark Munich grain bill—the malt complexity in this beer is delightful and delicious, and something I do hope to revisit soon. Go Rockit Cup!

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