Where’s the Time Gone?


Well, damn.

Time flies when you’re an adult (in the legal sense, not the – ya know – maturity sense). A lot has happened since the Jambo update. So let’s go through the highlights.

The Return of Symphony of Decay

Last year I brewed two pumpkin beers, and entered a pumpkin milk stout into our club’s annual Pumpkin Beer Competition. Two things of note: I won the first year of this competition, and the trophy is named after me. When the pumpkin milk stout didn’t win, I had to hand over my beloved trophy.

Me, crying over lost trophies

Me, crying over lost trophies

So for this year’s competition, there was no fucking around. I rebrewed and slightly retooled Symphony of Decay for this year’s competition and well… the trophy is back where it belongs. Below is the updated recipe for Symphony of Decay:

Fermentables

Amount Fermentable Maltster Use PPG Color
11.5 lb

Maris Otter Pale (UK)

Any Mash 38 3 °L
1.0 lb

Maple Syrup

Any Boil 30 35 °L
14.0 oz

Crystal 20L

Any Mash 34 20 °L
0.5 lb

Rice Hulls

Any Mash 0 0 °L
0.25 lb

2-Row Chocolate Malt

Briess Mash 34 350 °L

Hops

Amount Hop Time Use Form AA
0.75 oz Northern Brewer (US) 60 min Boil Pellet 9.0%

Yeasts

Name Lab/Product Attenuation
San Diego SuperYeast White Labs WLP090 79.5%

Extras

Amount Name Time Use
30.0 oz Pumpkin 0.0 min Mash
1.0 tsp Pumpkin Pie Spice 5.0 min Boil
30.0 oz Pumpkin 60.0 min Boil

Notes:

  • Mash at 154*F for 60 minutes
  • The pumpkin is Libby’s Organic Pumpkin Puree. This is available at most grocery stores in 30oz cans
  • I spread the pumpkin across a cookie sheet and roast it at 350*F for 60 minutes
  • The first 30oz goes in with mash water before the grains. I have no scientific reason for this (or anything I do) but my thinking on it is that adds more orange color to the wort and makes it less likely to create a stuck sparge. Again, I base this on absolutely zero facts.
  • The second 30oz of pumpkin is added at 15 minutes left in the boil
  • The maple syrup goes in at 5 minutes
  • Boil time is 90 minutes

2016 Changes

  • The pumpkin pie spice addition is always more art than science. This year I used 2tbsp of McCormick’s Pumpkin Pie Spice with 5 minutes left in the boil.
  • Along with the pumpkin pie spice, I added some cinnamon, nutmeg, and all-spice. This was all based on feel (or rather, smell). If I had to estimate I’d say I added a tsp of cinnamon and 1/4tsp each of nutmeg and all-spice.
  • I also added a tbsp of vanilla extract with 5 minutes left. I can’t say that this was noticeable in the finished product and might be something I adjust for next year’s batch.

Presidential Election

The United States will soon be run by a fascist Cheeto, and in similar fashion my homebrew club will be trading down from a competent leader to an inexperienced buffoon. In the case of the Mash Holes, that buffoon might end up being me. Our long-term president has decided to step down. As the Vice President that will make me the de facto leader if no one else decides to step up. Club elections are in two weeks so we’ll see how that all shakes out.

The December meeting is also our Wee Heavy competition. It’s the last of our four club competitions that will ultimately decide our Brewer of the Year for 2016. I still need to brew an entry this week, which is going to be difficult with the weather, but I’m shooting for Thursday as a brew day. It doesn’t give me a lot of time for fermentation and aging, so my entry will be a bit young, but we’ll see how it turns out.

Non-Controversial Pipeline

As far as other brews in the pipeline, I have Obie’s Oatmeal Stout about to go into the keg. It’s another “classic” recipe that I’ve updated as I’ve gotten more experienced at brewing. The club just brewed a Russian Imperial Stout to into a Woodford Reserve barrel two weeks ago. That’ll probably spend 6 months in the barrel. We’re also working on pulling out a barleywine in the next few weeks and replacing it with a golden sour ale.

Back here at Anti-Hero Brewing, I plan to do something really crazy: science. Brulosophy recently did an ExBEERiment on flaked oats in New England Style IPAs. The purpose was “[t]o evaluate the differences between a NE-Style IPA made with flaked oats and the same beer made without flaked oats but an otherwise similar recipe.” The idea being that flaked oats impart some of the smooth mouthfeel and haziness typical of NE IPAs. I’ve written about NE IPAs before, and one of my theories is that it’s the dry-hopping timing has the biggest impact on haze. So I’m planning on doing my own *gasp* exBEERiment to test this theory.

Closing Up

So 2016 is winding down to a close, and I intend to do a year-end recap next month, so be on the look-out for that. It looks like I’ll miss my goals in some areas and hit them in others. As of now I’ve brewed about 70-75 gallons of beer this year, which is easily a personal record. I’d like to shoot for 100 gallons next year.

Until then.


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3 Comments

  1. That pumpkin milk stout sounds intriguing, now I see why you were interested in the chocolate wheat malt. I’m going to be bottling up that chocolate oatmeal stout next week and I’ll be a little closer to knowing how much of that chocolate flavor and aroma remained in the finished batch. I think you’ve also inspired me to add a bit of Maker’s Mark to the last six-pack at bottling time.

    Reply

  2. I have experimented with IPA with and without oats, using the same grist a few times. The oats do contribute a certain amount of haze but you need a fair percentage of say around 8 – 10%. Lower than this and I was unsure of whether the haze was caused by dry hopping or oats.

    Reply

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