April Rockit Cup Imperial Stout Brewday

So I erred on the water volume calculations, which left me with a little over 3 gallons going into the carboy, hence the low OG of this beer. Still, a fun experiment trying to brew a half-sized batch of a bigger beer—certainly something to revisit in the future. Because let’s he honest: the Rockit Cup doles out knowledge like bakeries dole out free day old bread. Simile me some of that! On with the learning!

171. April 2014 Rockit Cup Imperial Stout
Mash:
5 lbs. Muntons Maris Otter
2 lbs. Breiss White Wheat
1 lb. Muntons Chocolate
1 lb. Muntons Roasted Barley
½ lb. Crisp Crystal 77° L
½ lb. Dingemanns Special B
¼ lb. Muntons Dark Crystal
¼ lb. MFB Kiln Coffee
Mash @ 149° F for 75 minutes w/ 3 gallons RO water & 5 g. gypsum; collected 1 ¾ gallons @ 1.082
Batch sparge @ 163° F for 20 minutes w/ 2 ½ gallons RO water & 4 g. gypsum; added ¼ lb. each of Muntons Chocolate and Roasted Barley to sparge; collected 2 ½ gallons @ 1.032

Collected 4 ¼ gallons; brought to a boil (60 minutes) & added:
w/60 to go: 1 oz. Northern Brewer leaf 9.9% AA
w/ 30 to go: ½ oz. Northern Brewer leaf 9.9% AA

w/15 to go: ½ oz. EKG leaf 6.6% AA

w/5 to go: ½ oz. Northern Brewer leaf 9.9% AA

w/0 to go: ½ oz. EKG leaf 6.6% AA

Chilled, racked to carboy to chill to 60° F, then pitched on yeast cake from 169. Rockit Cup No Name Best Bitter

Primary: 2/26/2014 @60° F; rose to 66° F
Secondary: 3/17/2014 @ 1.024; dry hopped w/ 1 oz. Northern Brewer 9.9% AA
Bottled: 3/26/2014 w/ .75 oz. table sugar

OG: 1.082
FG: 1.024

Tasting Notes:

Barrel Project w/ Jake Browning Brewday

A while ago, Jake Browning approached me with a conundrum: he had a 10 gallon barrel that had been handed down to him, but didn’t know what to do with it. I happily volunteered to help brew something to fill it, since collaborative beer projects are usually fun. Then a bunch of time passed. Which is generally how such things work. And then Jake reminded of my promise. So I  made us a recipe, and we each brewed a five gallon batch to put into the barrel. We weren’t super-fastidious as to adhering to the recipe, as the barrel itself—through lack of actual use—may be a bust, but if the first beer turns out, we’ll certainly have a second beer ready to go into the barrel. Oh, and since Jake is scared of introducing wild microbes into his house, he brewed his version with a clean, neutral yeast, and convinced me to keep the barrel at my house.

Via the dubious history connected to said barrel, we did want to take steps to help—as much as possible—produce a “positive” result for the beer that was going into the barrel. With that in mind, prior to racking the beer into the barrel (which smelled like blue cheese and vinegar), we filled it with boiling water and let it sit for 30 minutes, at which point we drained the barrel and then filled it with beer. Will this work? We’ll certainly find out! But our hope is that by killing off as much as possible whatever current organisms were residing in the barrel will give the Lactobacillus, Brettanomyces bruxellensis Trois, and Brettanomyces custersianus a chance to successfully colonize the barrel.

170. Barrel Project w/ Jake Browning
Mash:
7 lbs. MFB Special Aromatic
4 lbs. Breiss White Wheat
½ lb. rolled oatmeal
½ lb. rolled barley

Mash @ 150° F for 90 minutes w/ 4 gallons RO water & 5 g. gypsum; collected 2 ½ gallons @ 1.090
Batch sparge @ 167° F for 20 minutes w/ 4 gallons RO water & 4 g. gypsum; collected 4 gallons @ 1.026

Collected 6 ½ gallons; topped off to 7 gallons, brought to a boil (90 minutes), & added:
w/90 to go: 2 oz. EKG leaf 5.41% AA

Chilled, racked onto yeast cake from 167. Brett Beer w/ Brett & Coffee

Primary: 2/21/2014
Secondary: 2/28/2014
Bottled:

OG: 1.052
FG:

Tasting Notes:

Rockit Cup No Name Best Bitter Brewday

This beer is intended to build up a big enough cell count to brew next week’s the Rockit Cup Imperial Stout, although I’ll undoubtedly enjoy the actual beer itself as well besides the mere use value connected to the yeast cake I’m growing. [Update: this beer got infected in the secondary—after two weeks, a small steady stream of tiny bubbles began creeping up the side of the carboy, and that was a month ago—so once I empty the first Barrel Project beer, I'll taste this and if it is not terrible (I’m guessing one of the many and numerous Brett strains in the house found a new home) this one is going to get put in the barrel. I blame the corn.]

169. April Rockit Cup No Name Best Bitter
Mash:
7 lbs. MFB Pale
¾ lb. Weyermann Caramunich I
½ lb. Breiss flaked maize
½ lb. Amber
2 oz. Breiss Chocolate

Mash @ 156° F for 60 minutes w/ 2 ¾ gallons RO water & 8 g. gypsum; collected 1 ½ gallons @ 1.076
Batch sparge @ 166° F for 20 minutes w/ 4 gallons RO water & 4 g. gypsum; collected 4 ¼ gallons @ 1.024

Collected 5 ¾ gallons; topped off to 7 gallons, brought to a boil (60 minutes), & added:
w/60 to go: 1 oz. Challenger pellet 8.9% AA

w/15 to go: ½ oz. EKG leaf 5.41% AA

w/3 to go: ½ oz. EKG leaf 5.41% AA

Chilled, racked to carboy, and pitched WLP007 Dry English Yeast

Primary: 2/19/2014 @ 168° F
Secondary: 2/26/2014 @ 1.016
Barrel: 
Bottled:

OG: 1.042
FG:

Tasting Notes:

Rockit Cup Robust Porter Recap

A smaller, more intimate Rockit Cup this month, with three contestants: Wes Davis, Matt Young, and John Hoke. I was out of town for the Craft Writing: Beer, the Digital, and Craft Culture conference in Lexington, KY, so my version of the Rockit Cup was forced to stay home and pout. Actually, it had just been bottled, so it wasn’t really ready to go. But this is more of that digression stuff. Narration of the evening’s events are provided by Wes:

“John’s was light in color because he did not have enough dark malt, and it was also a bit more hoppy on the nose. Matt’s and mine looked identical, but mine had more head because it was over-carbed. In the end, the rankings were unanimous.”
And those rankings are:

1st: Wes Davis
2nd: Matt Young
3rd: John Hoke

I’m not sure how over-carbonation led to a victory for Wes, but then I am merely reporting the facts. Please do not, as they say, kill the messenger. I’ll make sure to bring a bottle of my now-carbonated Rockit Cup Robust Porter as a wonderful door prize to all three of our lovely contestants. After all, someone needs to help me drink it!

(2/14/2014)

Lambic Brewday

I finally got around to racking off the previous lambic (half saved for bulk aging and blending down the road, and half on to sour cherries), and putting another batch onto the ECY20 yeast cake. Those sour cherries are the bomb! And yes, putting the bulk aging beer into the one three gallon carboy with a thermometer strip was a stupid, stupid idea. But I’ve still got the beer and you don’t. So hurry up and wait.

168. Lambic
Mash:
7 lbs. MFB Pilsen
5 lbs. Best Malz Spelt

Mash @ 150° F for 90 minutes w/ 3 ¾ gallons RO water & 4 g. gypsum; collected 2 ¼ gallons @ 1.076
Batch sparge @ 175° F for 20 minutes w/ 4 gallons RO water & 4 g. gypsum; collected 4 gallons @ 1.026

Collected 6 ¼ gallons; topped off to 7 gallons, brought to a boil (90 minutes), & added:
w/90 to go: 1 ½ oz. Williamette leaf 7.8% AA

w/10 to go: 1 White labs Servomyces capsule

Chilled & racked onto ECY20 Bug County from 134. Lambic

Primary: 1/29/2014
Secondary: 12/8/2015 @ 1.004

Split on 1/1/2016; 168a. Lambic; three gallons for bulk aging and blending

168b. Wild Raspberry Lambic
Secondary: 1/1/2016; racked onto 2 lbs. 10 oz. bike path wild raspberries
Bottled: 2/21/2016 w/ 1.6 oz. table sugar

OG: 1.050
FG: 1.002

Tasting Notes:

Alan McLeod’s 2013 Yuletide Photo Contest

A belated shout out to Alan McLeod’s 2013 Yuletide Photo Contest; you can check out all of this year’s entries posted here and here. While we were again not one of the winners, one of our pictures, taken by my sister-in-law Kerry, made the shortlist. Oh, and here is the list of this year’s winners. This picture was taken on Anderson Island in Puget Sound this last summer; we were down at the beach, and didn’t have a cooler, so we improvised. If you look closely, you’ll notice that the beer is underwater—that 50° F water kept the beers nice and cool while we buried random related nieces and nephews in the sand. Bonus points go out to the first person to correctly identify the two cans!

(1/10/2014)

More Sour Brett Beers w/ Brett Brewday

Since the first one got moved over today, time for another Brettanomyces and coffee beer collaboration with Brett Barker from Press. This time, however, there will be no lag time for the Lactobacillus, as once mixed, all that yeast ain’t coming apart. We’ll figure out some sort of fruit to throw in the secondary; I believe the Sauce Boss is leaning towards raspberries. Sauce Boss. So awesome.

167. More Sour Brett Beers w/ Brett
Mash: 
7 lbs. MFB Pale
4 lbs. Breiss White Wheat 
1 lb. Weyermann Acidulated 
½ lb. rolled oats

Mash @ 152° F for 60 minutes w/ 4 gallons RO water & 4 g. gypsum; collected 2 ½ gallons @ 1.076
Batch sparge @ 165° F for 20 minutes w/ 4 gallons RO water & 4 g. gypsum; collected 4 gallons @ 1.032

Collected 6 ½ gallons; topped off to 7 gallons, brought to a boil (60 minutes), & added:
w/60 to go: 1 ½ oz. EKG leaf 5.41% AA

Chilled; added 10 ozs. Press concentrate @ 120° F, & racked onto yeast cake from 163. Sour Coffee Brett w/ Blackberries

Primary: 1/7/2014 @ 66° F
Secondary:
Bottled:

OG: 1.052
FG:

Tasting Notes: