Fuck Off, 2016!

Happy 2017, the last year of human existence! We had a good run, folks, and I can’t think of a better way to wait out our inevitable nuclear holocaust than with many, many beers. With that in mind, it’s time for the Annual Half-Assed New Year’s Post!

2016, Smell Ya Later

A lot in the year of our Dog, 2016. Most of awful, some of it terrible. For starters, a totally unqualified man was elected President… of my homebrew club. That man was (is) me. Say hello to the new El Hefe of the Mash Holes. The people have spoken and they demand chaos. In other news that’s good for me and embarrassing for everyone else: I also tied for our club’s Brewer of the Year award. I’m not not proud of that accomplishment, especially since the man I tied – Andy – is probably one of the best homebrewers I’ve ever known.

As for the brewing goals I set way back in the carefree days on January-last, I fell a bit short… pretty much in all of them. I was initially pushing to brew 20 batches of homebrew last year, or roughly 100-120 gallons of beer. I ended up at 14 batches and roughly 75 gallons of beer. Not bad, but not quite the high marks I was aiming for. I also didn’t enter any BJCP competitions like I had planned; though I did win the club Pumpkin competition, and placed highly in our other club competitions and another local competition. And I never did get around to putting collars on my kegerator or fermentation chambers. But I did go to Homebrew Con, so that kind of makes up for it all, right?

2017, The Reign of Error

So with those shortcomings in the rear-view mirror, I’m looking forward to 2017. My first and primary goal is to not run my homebrew club into the ground. I’m one of only two returning Cabinet members from last year, so there’s a lot of fresh blood/ideas for the new year. Early recruitment efforts appear to be working out, so I’m hoping we can continue to grow despite what will likely be dubbed “poor leadership.”

On a more personal level, I’m revisiting my goal from 2016 and revising it based on last year’s performance. This year I’m shooting for 15 batches brewed and 75-100 gallons of beer. Given our club brews, a couple 10 gallon batches, and a some warmer-than-average weather I think I may be able to hit this goal. I will be somewhat hindered by vacations (one in February, one in May), a likely trip to Homebrew Con in June, various weddings throughout the summer, and good old fashioned Lack O’ Fucking Money.

I do want to try some lighter (read: cheaper) styles of beer this year as well. I’ve written a recipe for a – gasp – American Lager. My reason for brewing such a sacrilegious concoction? Frankly, I enjoy Miller High Life, and I enjoy a shower beer after a hockey game or a sparring session at the boxing gym. So intend of giving $8 to the sketchy liquor store down the street, I figured I should try to brew my own. I mean, that’s the point of homebrewing, right?

With all due apologies to the boys at Brulosophy, I’m also hoping to do some exBEERiments in 2017. I’m hoping to get the homebrew club involved in this, but I’ve got at least one or two members that are interested in doing some experiments related to New England IPA haze/character/clarity, etc. My hypothesis is that dry hopping during active fermentation is the key contributing factor to dat haze, so we’re planning to test that and other variables with split batches. I’ll probably end up hosting the beers since I have the fermentation chambers.

I’m also going to get off my ass and enter at least one damn BJCP competition. Well, more accurately my goal is to WIN one damn BJCP medal, but since I didn’t even get around to entering a competition last year, we’ll start small and work our way up.

Lastly, the beer-cations. Homebrew Con, Beans N Brew, and of course JAMBO are all on the to-do list for 2017.

Status Report

Well, it’s already 3 days into 2017 and I haven’t brewed a single beer yet. Better luck next year, I guess.

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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2016-jambo-beers

JAMBO Recap

Or, How We Pillaged a Small Town in New Hampshire. Oh and broke my girlfriend’s leg.

Ah, Jambo (bka The New England Homebrewers’ Jamboree). The one time a year where I allow myself to get completely wasted and be a total ass.* As always, my homebrew club – Metro South Homebrew League aka The MASH HOLES – made the trip up to Tamworth, NH on Friday afternoon for a weekend of drinking, drinking, puking, and drinking. This year was special for a number of reasons. First, it was the 20th anniversary of the event. Second, my lovely and foolishly trusting girlfriend decided to tag along. And third, the “special surprise” I had teased came to fruition: The Swinging Cowboy himself, Dan Joey, made a trip out from California (with his lovely and foolishly trusting girlfriend).

Joey is one of the original members of the MASH HOLES, and earned the nickname “The Swinging Cowboy” at the first Jambo that we attended. He was wearing a sun hat around all weekend, and ended up being propositioned by a couple, hence the name. Anyway, Joey had reached out to me a few months earlier and said he wanted to surprise the club at Jambo. So I helped a little with coordinating that effort, keeping him informed of the plans and surprising the crew with his arrival at Smuttynose.

Friday

Ah the first day/night of Jambo. The Girlfriend, The Dog, and I piled all of our camping shit into The Girlfriend’s larger and more fuel efficient car and started the drive up to New Hampshire. Surviving both my driving and my ranting/raving about other people’s driving, we met up with Joey, Joey’s girlfriend (Michelle), and most of the club at Smuttynose for lunch.

Ya boy's on the left, rocking the Bullet Club shirt and throwing up the Too Sweet.

Ya boy’s on the left, rocking the Bullet Club shirt and throwing up the Too Sweet.

Food and beer were great, natch. Smutty’s Pumpkin Ale was probably the winner, but I’m also a basic bitch so take that opinion with a grain of pumpkin spice. After a pit stop at Stoneface Brewing (best beer: IPA), we arrived at the Tamworth Campgrounds. One of ours, JT, was working the front gate and Andy & Amanda had already camped out the night before.

We spent the next hour or so setting up our tents, arguing about how to layout for pouring tent, casually drinking/watching Jason struggle to put up his tent, and waiting on the rest of the club to arrive. And then the real drinking began.

At this point, I should probably mention The Hammer.

The Hammer. And some MASH HOLES.

The Hammer. And some MASH HOLES.

The Hammer is a club joke/weapon. Our President – unlike our President of Vice – is a soft-spoken guy, so we decided he needed a gavel. As you might expect, a club named the MASH HOLES doesn’t do subtlety very well. And thus The Hammer was born. The Hammer usually stays with me, as I am the most worthy, and makes occasional appearances at club events. This year it became the focal point of our club shenanigans. Some time around 10pm or so, deep into our cups, Joey and I decided that we needed to let the other fine upstanding clubs know that the MASH HOLES were here, and we were here to drink their beer.

So, grabbing The Hammer, we yelled “PILLAGE!!” and stormed off to each tent, demanding “tribute” and “subjugation” (a word that became harder and harder to pronounce). From there, things get a little hazy. We didn’t so much strike fear into our fellow homebrewers as we annoyed the shit out of them. Either way, free beer was add, things were yelled, and I accidentally broke The Girlfriend’s knee. But that’s a story for the courts…

Saturday

Showtime!

Unsurprisingly, many a MASH HOLE had a hard time rising and/or shining. Normal stalwarts were reduced to shameful vomiting, and yours truly managed to miss the case when putting away the contact lenses and had to spend the day four-eyed. After much hemming and hawing about the tent set-up, display, beer names, and literally every other thing that could possibly be argued about, we finally pulled our shit together in time for the festivities.

Our brand spankin' new sign

Our brand spankin’ new sign

A group of HOLES arguing over where to put the new sign. Yours truly, quiet upset.

A group of HOLES arguing over where to put the new sign. Yours truly, quite upset.

We ended up with our merch and sign to the left, our 15 different beers and tap system in the center, and Vinny’s Drinking Game Fuckapalooza on the right. Those first two areas are probably self-explanatory, so let’s focus on the drinking games. A few days before Jambo, I had the brilliant idea to challenge festival goers to drinking games. To entice players, they’d have a chance to win merch if they put money down and were able to best me at either (three cup) Beirut or Flip Cup. They could also take the coward’s way out and throw 3 cornhole bags for a shot at merch. Thankfully (and unthankfully) only one man took the coward’s way out.

Unfortunately what this meant was – as the games originator/mastermind – I was forced to be the primary competition for anyone daring to play. I played about 17 games before taking a mid-day nap. I was awakened by The Girlfriend bursting into the tent yelling “Vinny, get up! Larry said he needs you because Scott is terrible and losing all the games!” And well, the President of Vice can’t leave his club in the hands of someone like Scott. By the end of the day, by the semi-official tally (i.e. a series of cross-marks I made on my arm with a dry-erase marker), my final count was 29 Wins and 11 loses. Good enough to bring in just under $200 for the club.

Outside of my drinking heroics, the club entered our Barrel-Aged Oud Bruin into the competition where it scored a whopping 5 out of 50 from the esteemed* judges, with such helpful feedback* as “sour” and “too sour.” Noted. Next time we make a traditionally sour brown ale, we’ll just make a brown ale instead… I guess. In more qualified beer judging news, big thanks to Jeffrey Lyons of New England Beer Review on Youtube for checking out our tent and reviewing Swinging Cowboy (!!). The MASH HOLES segment starts at 4:04 –

I’m happy to report that Swinging Cowboy was the first keg to be kicked, followed by other fantastic brews: Samurai Juice (Colin’s green tea IPA), Smaug (Larry’s RIS), Dicks out for Harambe (my RIS), Disgusting (my Oktoberfest), Swing and a Mrs. (fka Walk of Shame, Andy’s Coffee Cream Ale), Hopnoxious (Larry’s hoppy saison), Demonic Monk (Colin’s spicy Trappist beer), and several of our other awfully named beers. If my memory serves – which it often doesn’t – every single keg we brought to Jambo this year was kicked by the end of Saturday night.

The night was capped when the fearless and fearsome ladies of the MASH HOLES took The Hammer for a much more successful pillaging. A big thanks to everyone who showed up for Jambo including my brother and parents (!!), who I’m sure were so very proud of my stand-up behavior (i.e. the fact that I was still standing up).

As always: can’t wait til next year!

 

* For those who don’t know me personally, this is what we call “sarcasm.”

Checking In On The Swinging Cowboy

Swinging Cowboy, Day 7

As I wrote last time, my Swinging Cowboy IPA was less than stellar on first taste. I also noted at the time that it wasn’t a fair comparison given the immaturity of the beer so close to its dry-hopping and carbonation. We’re now seven days removed from that last update, so how’s the Cowboy now?

In short: much better.

Aroma

I had complained about the grassy aroma wafting off this beer, three days from its last dry-hop charge. Today that grassy-ness has faded almost completely and has been replaced by a wallop of strong citrus character.

Appearance

As you can see from the photo above, I have very greasy fingerprints and a Megaman doll. You can a pretty fair representation of the beer’s color and clarity (or lack thereof). Without the bright light behind it, the beer is a shade or two more orange. Overall, this is what I was shooting for given the light grain bill and the NE IPA style I’d attached to it.

Flavor

This was the biggest area of improvement, and thank Crom for that. The vegetal, grassy flavor is almost completely gone, rounding into a nice smooth bitterness. It’s still there, but much less pronounced and I think by the time JAMBO rolls around next weekend it should be a distant memory. In its place, the bitterness I mentioned is still prevalent, but there’s a much stronger fruitiness. Mango, papaya, tangerine, all those expensive orange-colored fruits that Yuppie moms buy at Whole Foods. This isn’t near as fruity as your average Trillium brew, but it has a much stronger bitterness. Similar (but not comparable) to Heady Topper.

Mouthfeel

Still rich and full-for-an-IPA. Not quite as “juicy” as a Treehouse or Trillium; again I’d put it closer to the OG of NE IPA’s (Heady) in mouthfeel. Creamy, but not chewy. Right where I like it (that’s what she said).

Overall

Talk about a night-and-day difference. I may have accidentally (but happily) sped up the aging process due to a gas leak in the keg. The gas connecting post wouldn’t seal, so whenever I removed the gas line – say, to gas another keg – all of the CO2 escaped. This happened multiple times, most likely introducing oxygen. While normally this would be bad, it is my theory that this help scrub out the grassy and vegetal notes much faster. I can’t really run a test on it (I’m not the Brulosophy eggheads), because I’ve now fixed that leak and don’t know how much scrubbing is actually left.

Overall, I’m now MUCH happier with this beer and excited to serve it at JAMBO. There’s also an upcoming homebrew competition for IPAs that I might consider entering if there’s any leftovers.

Cheers!


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Side-by-Side IPA Comparison

Looking into this my chest freezer this fine Wednesday evening (what is it with me and Wednesdays?), I realized that I had two different kegs of IPA. The older of the two is Hustle and Swagger, an IPA brewed with the myriad of free hops I received at Homebrew Con 2016. The younger is a just-kegged, double-dry-hopped take on my old Eighty-Sixed recipe called Swinging Cowboy*. So I figured I try them out side-by-side and see what I like and dislike about each IPA. First, the recipes.

Swagger (left) and Cowboy (right)

Hustle & Swagger

Fermentables

Amount Fermentable
11.0 lb

Pilsner (US)

2.5 lb

Maris Otter Pale (UK)

2.0 lb

Munich – Light 10L (US)

0.5 lb

Munich – Dark 20L (US)

0.5 lb

Turbinado

Hops

Amount Hop Time Use Form AA
2.0 oz Nugget (US) 60 min First Wort Pellet 14.3%
1.5 oz Chinook (US) 15 min Boil Pellet 12.0%
1.5 oz Centennial (US) 15 min Boil Pellet 10.5%
2.0 oz Cascade (US) 0 min Boil Pellet 7.0%
1.0 oz Equinox 0 min Boil Pellet 15.0%
2.0 oz Zythos (US) 5 days Dry Hop Pellet 11.0%
1.0 oz Equinox 5 days Dry Hop Pellet 15.0%
1.0 oz Pekko 5 days Dry Hop Pellet 13.0%

Yeasts

Name Lab/Product Attenuation
Hansen Ale Blend White Labs 78.0%

Swinging Cowboy

Fermentables

Amount Fermentable
6.75 lb

Golden Promise (UK)

6.75 lb

Pilsner (US)

1.25 lb

Flaked Oats

0.75 lb

Turbinado

0.63 lb

Carapils (Dextrine Malt) (US)

Hops

Amount Hop Time Use Form AA
1.25 oz Nugget (US) 60 min Boil Pellet 14.3%
1.5 oz Cascade (US) 30 min Boil Pellet 7.0%
1.1 oz Centennial (US) 15 min Boil Pellet 10.5%
2.0 oz Citra (US) 0 min Boil Pellet 13.7%
3.0 oz Citra (US) 4 days Dry Hop Pellet 13.7%

Yeasts

Name Lab/Product Attenuation
Vermont Ale The Yeast Bay 78.5%

Another look.


Comparison

Miscellaneous

  • Hustle & Swagger is noticeably dark in color, though the calculated difference is only supposed to about about 1 SRM.
  • Both beers were dry-hopped, but Swinging Cowboy was double-dry hopped in the fermenter, while Hustle & Swagger was dry-hopped in the keg.
  • Neither beer is particularly clear and both contain some hop particles.

Aroma

  • Despite being brewed on 6/30, Hustle & Swagger still packs a noticeable hop aroma. That aroma is predominantly “green” and “dank.” This is probably from the multitude of different hops that went into this thing. There is a citrusy, sweet, fruit aroma on the back end. Almost like tropical fruit candy, but less artificial if that makes sense.
  • Only three days removed from its second dry-hop charge, Swinging Cowboy has a grassy nose. There’s underlying citrus in there behind it, but this smell a lot like lawn clippings (and not because I mowed the lawn today).
  • Winner: Hustle & Swagger, by a nose.

Appearance

  • As noted above, both beers are turpid with some small hop particles swirling. In Hustle & Swagger this is likely due to the hops still being in the keg. With Swinging Cowboy, the beer just finished carbing and hasn’t settled yet. This is the very first pour of the beer.
  • They are fairly similar, with SC being a shade lighter.
  • Winner: Draw

Flavor

  • Hustle and Swagger has mellowed nicely. This was originally one of the most bitter beers I’d brewed, but some of that has evened out. There’s still a nice bitterness but there’s more hop flavor coming across: some citrus, mango, and a hint of sweetness before a bitter finish. Not world-class, but pretty good.
  • Woah. Um… what’s going on with Swinging Cowboy? The flavor is a… not good. Vegetal, grassy. There’s hints of citrus buried underneath but this will need some time to clear up, much like the aroma.
  • Winner: Hustle & Swagger

Mouthfeel

  • Hustle & Swagger is a bit thin for what I was going for; I prefer the juicier, fuller New England-style bodies on my IPAs (actually on most styles). This is within range for an IPA, and not watery but not dry enough on the back-end for that West Coast bite.
  • In contrast, Swinging Cowboy is right where it should be. It feels substantial without being thick, viscous, or chewy. This is right in line with where I like my IPAs.
  • Winner: Swinging Cowboy

Overall

  • By the numbers, Hustle & Swagger is the clear winner, which is a bit of a disappointment.
  • Of course, this comparison isn’t exactly “fair” or “scientific.” Swagger is over a month old and Cowboy is fresh off the dry-hops.
  • That said, Swagger is the better beer right now, but I’m not sure Cowboy won’t surpass it in about a week or so.

Final Thoughts

Truth be told, I’m not sold on either of these beers. Hustle & Swagger is okay, but not up to snuff. I think the “kitchen sink” approach I took with this beer left it flawed and muddled. Still drinkable, but not worth attempting again. Swinging Cowboy on the other hand… I don’t know what to think of this beer right now. When I tasted the hydrometer sample it was a little off, and fully-carbed I’m not so sure what happened here.

Given the busy-ness of this summer, the rushed nature of both these brew days and the state of my brewing equipment (read: not properly cleaned), I wouldn’t be surprised if there weren’t significant flaws hiding behind all the hops in these beers. It’s hard for me to say. Much like my momma is blind to my many flaws, I have trouble nit-picking my own creations. I still have some hope that Cowboy will get better with a bit of age, but I think Swagger is as good as it’s going to get right now, which is a bit disappointing.

Lesson learned: I need to better prepare for my brew days and need to re-dedicate myself to mess of chemicals, tubing, fixtures, and kegs in my bathroom that need a thorough cleaning.

Cheers!

* The story behind “Swinging Cowboy” is a long one that I may regale you with after this year’s Homebrew Jamboree (aka JAMBO). 


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Mistakes 

If we learn from our mistakes, then I am well on my way to a PhD in homebrewing. 

I talked last time about Hustle and Swagger, a concept so dumb only I could think it up (and hope it would work). Unsurprisingly, this beer isn’t the greatest IPA to ever be brewed.

But, perhaps surprisingly, it isn’t the worst either.

I made two major mistakes with Hustle and Swagger. The first I somewhat expected but chose not to avoid, and the second I should’ve expected but didn’t. First, I threw way too many hops I was unfamiliar with into this beer. The result is a pretty muddled mess, but not undrinkable. There’s hints of the exotic citrus, fruit, melon and whatever-else flavors from the Zythos, Pekko, and Equinox hops, but none of them really shine through. In fact, they’re hindered by my second mistake.

My second mistake was dry-hopping in the keg. This, in and of itself, isn’t a mistake, but I used stainless steel tea infusion balls instead of muslin bags. This allowed a lot of the hop particles to escape into the beer and therefore into the glass. The result was a strongly bitter flavor with some green, grassy flavor notes. The bitterness and grassiness overpower the sweeter, fruitier flavors.

All that said, the beer isn’t a total bust. It has a strong, pleasant aroma that showcases more of the fruit and citrus than the grass. The bitterness becomes more subdued after the first few sips and more of the flavors start to appear. It’s also kind of a pretty beer:


Ironically, before the in-keg dry-hopping this beer was crystal clear:


The yeast was also a bit of a failure. Despite building up a robust starter, the beer never fully attenuated. Given the high charge of bitterness from the hop floaties, that’s probably a blessing in disguise. The residual sweetness helps make the beer less biting.

The last bit of not-so-bad news: as the beer slowly ages, all its flaws are starting to mellow. It’s become gradually a better and better beer over time. Obviously there’s a point of diminishing return when aging an IPA, but more importantly there’s a point of diminishing return of leaving a beer in a needed homebrew keg.

I don’t foresee too many issues finishing this IPA, though I do wish it had turned out better. Live and learn. 

Getting Back After It

It’s been a busy month around here, but unfortunately not much of it has been spent brewing. Earlier this month, I traveled to Baltimore for Homebrew Con. Shortly after that I celebrated Harpoon’s 30th anniversary with some beer writers and tenured Harpoon employees (I’ll have an upcoming article on this for the Dig). And this past weekend was Sierra Nevada’s Beer Camp at Boston’s City Hall Plaza. So as I start to sober up and finish up the kegs from Beans N Brew, I realize it’s time to start brewing again.

I think it’s time to officially dub 2016 the Summer of IPA, because outside of a rebrew of Nelson’s Saison aka Classy AF, I’m focused on brewing a couple more IPAs in the near future. So IPA #3 and #4, what will they be?

IPA #3 will be a New England-style IPA, based on this recipe from Ed Coffey, brewed for a Brulosophy exBEERiment. The grain bill is fairly straight-forward: ~80% pale malt and 20% flaked oats, but with a fairly complicated hopping/dry-hopping regiment. I’m interested in trying the double dry-hopping technique again (I haven’t tried this in a while); I’ll probably alter the hops used but I’ll follow this recipe pretty closely (before I inevitably decide to fuck with it).

SWAG

SWAG

IPA #4 already has a name: Hustle and Swagger. This will be yet another variant on my Hustler recipe, using a lot of the free “swag” hops that I got from Homebrew Con. There’s some interesting hops in this recipe thanks to the good folks at YCH Hops and Yakima Valley:

  • Zythos – tropical (pineapple) and citrus tones with slight pine characteristics
  • Equinox – unique berry-and-fresh-pepper character
  • Pekko – clean, pleasant, floral, citrus, mint, herbal, mellow, pineapple, thyme, saaz-like cucumber, sage, touch of lemon

I’ll probably have to build up a starter for the Hansen Ale Blend from White Labs that I used for IPA #2. It’s been a while since I harvested the yeast from the starter, so I’m hoping it’s still viable. If not, I’ll augment it with some of the free yeast I received at Homebrew Con, probably Mangrove M44 West Coast yeast. If I’m using swag hops, might as well use swag yeast too, right?

I’ll post recipes along with the brew day recaps soon. I’m hoping to brew IPA#3 on Friday.

Sláinte!


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