Six Months Later…

I remember sitting at the homebrew bloggers panel at Homebrew Con in 2016, and someone asked the question about what turns you off from a blog. One of the panelists said “seeing the first post is an apology for not updating for a while.” So in that vein: no apologies for you, suckers!

I’d plugged away at a couple of updates over the past six months, but I either abandoned them due to lack of time or lack of coherent thought. I know, the latter never stopped me before. Not to go too far down the rabbit hole, but there’s been a confluence of factors that contributed to the lack of posts. Work has been busy, my girlfriend moved in (with her cat, which hates my dog, but I’m working on that), and – in case you hadn’t noticed – the world is slowly sinking into the ocean faster than America is slipping into the fascist state of President Baby.

Anywho… that’s a lot of words to say that when I sit down at the computer to noodle on things homebrew-related, I’m generally exhausted. I have to divide that energy between my actual brewing (recipe formulation, education, equipment calculations, etc) and my duties as president of my homebrew club (the Mash Holes). [Editor’s Note: I had to take a five minute break as both the cat and dog came into my office, begging for attention] As the club is rapidly growing and trying to do bigger and better things, that’s taken a lot of my time and energy. Being President Baby isn’t easy.

But our big event for 2017 is in the rear-view. Wedding season is slowing down (still have 2 more left and had to bow out of one). Summer’s over. The cat and dog are starting to tolerate each other. I’m settling into a routine with work, diet/exercise, and brewing. And the girlfriend is out of town for 3 weeks. So I’ve finally had the time and motivation to sit down and write something for all my fans out there.

While You Were Out

As I just mentioned, the New England Homebrewers’ Jamboree has come and gone. Despite some rainy weather, it was another successful outing for the Holes of Mash. We decided to go with a Viking theme for this years activities and… we kind of nailed it.

The club built a mobile Viking ship, and put a jockey box filled with mead inside of it. We rolled that bad Jackson around the campground and basically caused mayhem and (liver) destruction. Eagle-eyed readers might notice that yours truly is not in the above picture. So as not to deprive you of Viking Vinny:

On the right, for those who don’t know.

So yeah, that was thing that happened. And will probably happen again next year.

I got away from brewing a bit this summer, or brewing got away from me. I usually crank out a handful of batches between May and August, and this year I think I only slipped in one or two. So I’ve been playing catch up. I brewed two beers for Jambo; a session NEIPA which was good, and a North English Brown ale which was also just good. This past weekend I cranked out my annual Pumpkin Ale, Symphony of Decay. I didn’t tweak the recipe too much this year, but I did (finally) track down some Grade B Maple Syrup, which has a much more potent aroma. I’m hoping that gives a little more maple to this version, instead of just fermentable sugars. SoD puts me just over the halfway point (8) of my target of 15 brews this year.

I’m planning to move a little closer to that goal this weekend with a Nugget Nectar clone, named Ambrosia. I wanted to brew a “have-around” IPA, and was struggling to come up with a recipe. In looking through my BrewToad logs, I realized I’d come up with a Nugget Nectar clone I’d never brewed. This should be a good hold-over until the real deal drops in January. If it turns out well, I’ll share the recipe here (it’s already up on BrewToad, if you’re curious).

I also bid adieu to my King Kooker brewstand (which never really worked), and threw down some cash for a pair of Anvil burners that I fashioned into a two-tier system. So yet again I have to dial in numbers, but c’est la vie. I’m also finally starting to do water adjustments. I use the Bru’N Water spreadsheet for now, along with my local water report, but I’m going to finish reading Palmer’s Water and see how far off I am.

So that’s the long and short of the past six months. See you in a half a year?

Cheers,
– V

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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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Dialing in an IPA

With Mother’s Day and some shitty weather on Sunday, I had to push a scheduled brew day to Monday afternoon. It seems that whenever I’m not brewing a beer for a club barrel project or for some competition, I’m constantly brewing IPAs. This isn’t exactly the case but it certainly feels that way. Since I started brewing (and subsequently started blogging about my brewing), I’ve been on a quest for a “house” IPA recipe. If you visit my Brewtoad page, you’ll see dozens of IPA recipe variations that I’ve constantly tried to tweak.

And you know what, I’m getting pretty damn close.

As I’m writing this, I’m drinking a just-finished-carbonating IPA #1 aka Eighty-SixedI’ve started numbering my IPAs this year so that I can pick out what I like/dislike from each one of them and incorporate that into subsequent recipes. I also thought this would be a good opportunity to go over my brewing process and talk about how I got to IPA #2 aka Hustle Harder.

IMG_1076

IPA #1 aka Eighty-Sixed. Citrus and delicious.

The Grain Bill

11.0 lb
Pilsner (DE)
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

I’ve started drifting towards using Pilsner malt as a base for IPAs because I feel it gives the malt a little more character; it adds a cracker character that I think compliments the type of IPA I like without outshining the hops. I prefer it to 2-row, because – honestly – 2-row is bland. Maris Otter is my favorite malt, and I have it included here to compliment Pilsner’s cracker with a bit of MO’s biscuit. The Munich Malts add a little bit of color and sweetness again without being too powerful in their own right, and the Turbinado is meant to give the IPA a dry finish.

The Mash

I mashed these grains at 152*F for 60 minutes, with a little bit of up-and-down to the temperature due to the windy conditions. Over the course of the 60 minutes the mash probably rested anywhere in the range of 148*F to 154*F. I added 3g of Calcium Chloride to the mash water before stirring in the grains. The CaCl is intended to lower the mash pH, but the reason I’m adding it is because it was recommended to me by Russ Heissner of Barrel House Z, after he sampled my amber ale. Knowing the water profile for the area (I live just south of Boston, and most of Massachusetts derives its water from the Quabbin Reservoir, which is noted for high quality, soft water), he recommended dosing with CaCl in the mash and in the boil. His recommendation was 150ppm or roughly 1.5g; this became closer to 2g because I don’t have a very accurate scale and somehow became 3g because I’m still an amateur and don’t often take good notes.

The vorlaufed and pulled just shy of 5 gallons on the first runnings (7.5 gallons mashed), and an additional 3 gallons from the second runnings (3.5+ gallons sparged) at a combined gravity of 1.050, which was right on target.

The Boil and the Hops

I reduced my usual boil time down to 60 minutes for this recipe, which was largely a function of me not wanting to wait the extra 30 minutes. I haven’t had many problems with off-flavors in my beer from the boil, so I decided to keep it short. Starting with just under 8 gallons of wort, I dropped in 1.5oz of Nugget for first wort hopping. Now first wort hopping might just be a total waste of time, but it’s a lot easier for me to drop the first hop charge right in there and if there’s any actual benefits from it, great. If not, *shrug*. I prefer Nugget as a bittering hop for two reasons, 1. I’ve experienced – and heard from others – it as imparting a smooth, even bitterness and 2. I bought a pound of Nugget, because it was on sale.

Chinook and Centennial. 15 min and 0 min additions.

Chinook and Centennial. 15 min and 0 min additions. (Empty space was where the Nugget was)

Because it was quite windy, the boil didn’t start until about 216*F. Here at sea level, it’s supposed to start at 212*F, so when it finally kicked off it was raging. After more finagling with the propane (and a lot of cursing), I got a nice rolling boil going and proceeded to walk the dog. When we got home, the wort was at 214*F but with no noticeable boiling. So I spent the last 30 or so minutes trying to keep it from going dead or boiling over. Despite the wind-shield on my burner, the strong gusts yesterday really fucked with my system. I curse you, Zephyr, to the very depths of Hades!

At 15 minutes remaining, I added 1.5oz of Chinook, 1.5oz of Centennial and the half-pound of Turbinado, along with my wort chiller. In news that will surprise no one, I forgot to add my whirlfloc tablet. The forgotten whirlfloc tablets keep me up at night. At flameout (0 minutes remaining), I added an additional ounce each of Chinook and Centennial after killing the flame, and began recirculating my wort. I placed the flameout hops in the center of my immersion chiller so the recirculated wort would run right through them.

A couple of spare notes on my process. First, I’m a skimmer.

Skimmin' like a villain.

Skimmin’ like a villain.

I try to skim the hot break protein off the top of my wort as it reaches a boil. My reasoning is simple: less hot break in the wort means less hot break in the fermenter.

Secondly, I use tea and spice infusion balls to hold my hops additions. Usually they work great, but for some reason either the heat or the boil or a combination of the two absolutely dissolved the Nugget hops. My other additions were fine, expanding and staying inside their metal prisons, but the Nugget, man…

Where'd you go?

Where’d you go?

IMG_1055

IMG_1069

After allowing the flameout hops to steep for 15 minutes – a relatively arbitrary time limit – I kicked on the immersion chiller, brought the temperature down to 59*F (!) and transferred it to a bucket, where I’d pitch my yeast.

Yeast and Fermentation

WLP075 aka Hansen Ale Blend

WLP075 aka Hansen Ale Blend

The yeast strain I used for this brew is White Labs’ WLP075 Hansen Ale Blend. This is one of their “Yeast Vault” strains that apparently has only been used in-house.

This is a blend of many IPA strain favorites. If you’re tired of only using WLP001, this strain is for you. It has the attenuation of WLP090 and the character of WLP007…
In the Tasting Room, the strain produced dry attenuation, was hop-forward, with minor ester production, and was a great flocculator, according to White Labs Brewer Joe Kurowski.

After checking the notes White Labs provided from their tasting room, I assumed an attenuation of around 78% and asked them to provide a good fermentation temperature for the strain. They suggested 65*F – 71*F. I started my chamber at 65*F and allowed to rise towards 68*F-69*F which is where I plan to let it sit for about 5-7 days before finishing out around 71*F.

I made a starter for this strain and then stepped it up so I could harvest out some additional yeast for my next brew. I may retry IPA #1 with this yeast strain to see how it comes out.

Wrapping Up

I concluded my brew day by force-carbonating IPA #1 and celebrating with Castle Island’s Keeper IPA. As of last night there was some noticeable activity from the fermentation chamber, before I bumped the temp up 2-3 degrees. I expect IPA #2 to have a much more West Coast flavor than #1, as I try to figure out my “perfect” IPA.

I know this was a (much) longer than usual post, and I’d love to here from you all if this is the kind of content you’d be more interested in going forward, as I’m trying to dial in my blog as much as my beer.

Cheers!

Peak Brew Season

ce9b2b09-1ec0-4e13-a49e-0aaa9f5cb987

Spring has sprung, and Prince is dead. The two aren’t related at all, and only one has anything to do with homebrewing but I’m a whore for web traffic.

I managed to squeeze in another brew day this past weekend, and after a few consecutive successful brews I was due for a number of screw ups. I brewed a new IPA recipes, Eighty-Sixed (recipe below and here) and managed to knock out the diptube while stirring my wort. Instead of emptying the keggle and trying to re-attach it, I went with the “fuck it” approach, realizing I’d lose some volume. Not a huge deal… until screw up numero B.

I use these spice infuser balls to keep my hop crud from clogging up my equipment or getting too much trub in my fermenter, and being this is an IPA I put a lot of balls (hehe) into this beer. Unfortunately, two of the balls popped open so that may have also contributed to my lackluster pull from this batch… only about 4 gallons.

So we’ll see how this IPA turns out. As you can see in the recipe below, this IPA contains oats and not a particularly flocculent yeast so I expect it to be cloudy; so I’m not too worried about the extra trub/hop crud in the keggle and fermenter. As we speak it is fermenting away in one of the fermentation freezers in my basement.

Also fermenting/conditioning are the rebrew of Uncommon Wrath which received 2 oz of Cascade dry hops a couple days ago. Wrath will be kegged tomorrow and bottled for competition on Sunday (and turned in for competition on Monday!). In addition to Wrath, the second 5 gallons of Carcosa are conditioning on chocolate, vanilla, and bourbon and have been for a couple months now and I’ll probably allow it to stay that way through the rest of the Spring and Summer (unless, of course, the first 5 gallons get kicked and I’m hankering for some stoutly goodness). The first 5 gallons conditioned for only about a month, so it’ll be interesting to see what the longer conditioning period will do for the stout’s flavor.

And lastly, my homebrew club – you know, the Mash Holes – brewed a barleywine to put into one of our club barrels. I brewed my 5 gallons worth of that barleywine the same weekend as Wrath, and that is still fermenting in advance of it going into the barrel next weekend (or the weekend after. I forget. I’m a bad VP).

Looking forward, I’m getting a special yeast from White Labs – Hansen Ale Blend – which I tend to build up and start harvesting and using for IPAs across the Spring and Summer. With any luck (and if it’s any good), I’ll using it for my hoppy beers for a while. The description is below:

This is a blend of many IPA strain favorites. If you’re tired of only using WLP001, this strain is for you. It has the attenuation of WLP090 and the character of WLP007.

Used in the White Labs Tasting Room. Visit here – http://tastingroom.yeastman.com – and search under the appropriate “strain #” for more details.

In the Tasting Room, the strain produced dry attenuation, was hop-forward, with minor ester production, and was a great flocculator, according to White Labs Brewer Joe Kurowski.

Phew! Lots of doings here at Anti-Hero Brewing. Until next time!

 

Eighty-Sixed

Stats

 OG: 1.073
FG: 1.021
IBU: 86
SRM: 5
ABV:6.8%

Batch & Boil

  • Batch Size: 6.0 gal
  • Boil Time: 90 min

Fermentables

Amount Fermentable Maltster Use PPG Color
7.5 lb

Pilsner (DE)

Any Mash 38 1 °L
7.5 lb

Golden Promise (UK)

Any Mash 37 3 °L
1.25 lb

Flaked Oats

Any Boil 33 2 °L
0.75 lb

Turbinado

Any Boil 44 10 °L
0.63 lb

Carapils (Dextrine Malt) (US)

Any Boil 33 1 °L

Hops

Amount Hop Time Use Form AA
1.25 oz Nugget (US) 60 min Boil Pellet 14.3%
1.0 oz Chinook (US) 30 min Boil Pellet 12.0%
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
London Ale Yeast White Labs WLP013 71.0%

Extras

Amount Name Time Use
1.5 g Calcium Chloride 90.0 min Boil
1.5 g Calcium Chloride 1.0 hr Mash