Vinnie's Pliny

I've brewed Pliny the Elder several times now, each slightly different.  This one is also different.  However, this is the official recipe given out by Vinnie at Russian River for Pliny.  He's awesome, he gives out the recipe to one of the best commercially made beers in the world.  What other breweries do that?  Buttwiper sure doesn't, and their beer is crap.  So here is what you have been waiting for...

Recipe:
5.5 gallons (so you end up with 5)

Fermentables:
13.25 lb 2-Row
9.6oz CaraPils
9.6oz Crystal 40L
12oz Dextrose (Corn Sugar)

Anticipated OG: 1.078
Actual OG: 1.071
Anticipated FG: 1.018
Actual OG:
ABV%:

Hops:
3.5oz CTZ for 90m
.75oz CTZ for 45m
1oz Simcoe for 30m

1oz Centennial at Flameout
2.5oz Simcoe at Flameout

1oz Centennial for 14 days Dryhop
1oz CTZ for 14 days Dryhop
1oz Simcoe for 14 days Dryhop
.25oz Centennial for last 5 days of the 14 above Dryhop
.25oz CTZ for last 5 days of the 14 above Dryhop
.25oz Simcoe for the last 5 days of the 14 above Dryhop

Yeast:
White Labs California Ale WLP001

Notes:
Smooth brewing after giving a sermon. I'd say that's a productive Sunday.  I did substitute about 1oz Northern Brewer for 1 of the 2.5 ounces of Simcoe at Flameout.  Just couldn't afford too much more Simcoe.  Missed my OG by a touch, so hopefully it finishes a little lower than the 1.018 to balance that out.  I seriously can't wait to drink this.  This will probably be something I regularly do so I always have it available.  After all, why not spend a few hours a $30 to get $200 worth of a beer that is worth that.  It's $5 for a 16 ounce bottle here in Oregon, and it only comes once a month and you can only buy one.  So looks like I'll be brewing this a lot...
Update 11/30/12: Gravity is as 1.022, almost there.  Takes a while for these big brews to ferment all the way.  Taste is really good.  Probably the best IPA I will have brewed so far.  So stoked to get this on tap soon!

Hey Porter!

So in my two years of brewing I have yet to brew a porter.  So I picked up a basic recipe from Brew Brothers and went for it.  It turned out ok, but I was hoping for something closer to a Black Butte Porter.  I guess I should have just brewed one of those... The name is a nod to the great Johnny Cash and his song, "Hey Porter".  So heres the details (which you can get in a printed form from Brew Brothers).

Recipe:
5 gallons

Fermentables:
8.25 lb GW 2 Row
1 lb Crystal 10L
.25 lb Black Patent
.25 lb Chocolate

Anticipated OG: 1.052
Actual OG: 1.048
Anticipated FG: 1.017
Actual FG: 1.011
Actual ABV: 4.8%

Hops:
.75oz Fuggles for 60m
.5oz Fuggles for 10m
.75oz Fuggles at Flameout

Yeast:
WLP011 European Yeast

Notes:
Smooth brewing.  I did this one before we started our Cana meeting, so the two overlapped.  Always good to brew with friends!

Another Workhorse IPA Variation

Man, it had been a while since I brewed for myself.  So long in fact that I'm really close to running out (at least on tap).  It's also been a while since I've had an IPA on tap (meaning more than a few weeks) so I decided to brew up another Workhorse.  Since Amarillo is hard to come by, I switched it out for Summit.  I've had really good results with that before so I figured it was a good switch.  Here's the details:

Recipe:
5.5 gallons

Fermentables:
14 lb GW 2-Row
1.2 lb Carapils
1 lb Crystal 40L

Anticipated OG: 1.081
Actual OG: 1.075
Anticipated FG: 1.019
Actual FG:
Actual ABV:

Hops:
1.75oz CTZ for 60m
.5oz Summit for 30m
1oz Cascade for 10m
.5oz Summit for 5m

1oz Cascade in Hopback
1oz Summit in Hopback

1oz Cascade for 7 days in secondary dry-hop
.5oz CTZ for 7 days in secondary dry-hop
1oz Summit for 7 days in secondary dry-hop

88 IBU

Yeast:
White Labs 001 Slurry

Notes:
Everything went pretty smooth.  It took some trickery to get the hopback flowing well.  A chugger pump would help that quite a bit.  Perhaps someday.

Cana's Second Meeting

Click here to find out the details!

Oatmeal Stout

The seasons are changing and so is my beer tastes.  Now that fall is here it's time to start kicking in some darker beers to tide the winter over.  Some will be stouts and porters, others will be Black IPA's, and there's always got to be some super hop bomb IPA's.  So to kick it off, here's an oatmeal stout that I have brewed before.  It's similar to a Shakespeare Oatmeal Stout from Rogue.

Recipe:
10 gallons

Fermentables:
23 lb GW 2-Row
1.18 lb Bairds Chocolate
1.18 lb Crystal 120L
8.73 oz Roasted Barley
1.55 lb Flaked Oats

Aniticpated OG: 1.074
Actual OG: 1.070
Anticipated FG: 1.019
Actual FG: 1.019
ABV%: 7.3%

Hops:
1.25oz Cascade for 75m
1.25oz Cascade for 60m
1.25oz Cascade for 30m
1.25oz Cascade for 1m

41 IBU

Yeasts:
5 gallons with White Labs WLP004-Irish Ale
5 gallons with Wyeast Pacman slurry

Notes:
Brewed last Sunday (9/16/12).  Smooth brewing.  Used a canopy to keep the leaves from falling into the boil.  Fermenting is coming along slow.
Update 10/7/12: Kegged the Irish Ale half.  Really tasty.  FG was 1.019.  It might have dropped a little lower, but I was in a rush to get it going for a party.  I'll keg the other half next week for the next party it's going to.

Cana's First Run

Rather than repost what we did, how bout you check this out!
http://canahomebrewclub.blogspot.com/2012/09/the-first-gathering.html

This is going to be sweet!

pTARAdactale

One of the many things I love about my wife is that she loves a super hoppy IPA.  She loves the IBU's cranked up.  She loves Pliny and so many other great IPA's.  So this IPA is named after her (and she loves dinosaurs, hence the name).







Recipe:
5.5 gallons

Fermentables:
14 lb GW 2-Row
1.6 lb CaraPils
1.2 lb Crystal 40L

Anticipated OG: 1.081
Actual OG: 1.070
Anticipated FG: 1.023
Actual FG: 1.018
ABV: 6.8%

Hops:
2oz CTZ for 60m
1oz Summit for 30m
1oz Cascade for 5m
1oz Centennial for 5m

2oz Cascade in Hopback (mash tun)
1oz Summit in Hopback (mash tun)

2oz Cascade for 7 days in secondary dryhop
1oz Centennial for 7 days in secondary dryhop

88 IBU's

Yeast:
White Labs WLP001 (new)

Notes:
Smooth brewing.  I need to get a pump so I don't have to move really hot kegs up a level on the brew tree.  Brewed on Friday, August 10.
Update 8/27/12: Racked to secondary last week and added 1.5oz Cascade and 1oz Centennial Dryhops.  I'll keg tomorrow probably.  FG was 1.018.
Update 9/13/12: Man, this is tasty!  Really good hop aroma and finish.  It's a little bit sweet due to the Crystal 40.  I'll revise that next time I think.  Otherwise another winning IPA!

Foster Art Night IPA

There's a street called Foster in SE Portland that has been long neglected and considered the bad part of town.  It's been referred to as "felony flats" amongst other bad terms.  Well, it's making a comeback and it's going to be awesome.  Part of what's happening is people are taking back the neighborhood and making stuff happen.  One of the groups working towards this is a creative group that is putting on a monthly event called "Foster Art Night".  This is essentially a moving party that happens on the third Saturday of the month from roughly 2p to late PM.

This month (as in a week and a half), The Southeast Church is going to host art and music as part of the event.  We're going to also offer free homebrew (a fairly limited amount though).  This IPA is going to go towards that (well, at least half of it).  Hence the name of the brew.  If you're in the Portland area and want to taste it, come to The Day Theatre on SE Foster at 55th Ave on Saturday the 18th between 4pm and 5pm and we'll be serving it up!



Recipe:
11 gallons

Fermentables:
17 lb GW 2-Row Base
5 lb Simpsons Golden Promise
3 lb GW Crystal 40L
2.4 lb CaraPils
8 oz Dextrose (corn Sugar)

Anticipated OG: 1.066
Actual OG: 1.071
Anticipated FG: 1.019
Actual OG:
ABV:

Hops:
3 oz CTZ for 60m
2 oz CTZ for 30m
2 oz Cascade for 10m
4 oz Cascade in Hopback (mash tun)

3oz Cascade for 7 days Dryhop
2oz CTZ for 7 days Dryhop

(total of 1 pound of hops!)

Yeasts:
Fermentis Safale 05 in one bucket
White Labs WLP001 California Ale in other bucket

Notes:
This brewday took a long time.  Everything was going smoothly until the boil time.  Instead of using the normal boiling station I moved the boil kettle up to the second tier so I could gravity feed to the mash tun that I was going to use for a hopback.  The only problem was that it took an hour and a half to get the wort up to boiling, then had to boil it for an hour, plus a long wort chilling since the screen would get a little plugged from the hops in the mash tun/hopback.  Time to get a pump I guess so I can use my actual boil burner for boiling.  Oh well, it's all part of the learning process...
Update 8/12/12: Racked the batch for Foster Art Night to secondary and added 1.5 oz of Cascade and 1oz of CTZ Dryhops.  Gravity was 1.018, so an ABV of roughly 6.9%.  Flavor was smooth, hoppy, and awesome.
Update 8/19/12: Unveiled this at Foster Art Night last night.  Response was really good, although there was a rather small crowd there (if 12-15 people is considered a crowd).  So the leftovers will go towards Cana.

Alaska Amber Clone

Another day, another amber ale.  This was originally going to be for Old Dirty Randy and his roofing crew, but he brewed one up himself instead.  So now I'll have an amber again.  Fine by me.  I found the recipe somewhere online I think (it's been a while since I wrote it up).  Here's the details...

Recipe:
5.5 Gallons

Fermentables:
7.5 lb GW 2-Row Base
8 oz CaraPils
5 oz Crystal 90L
5 oz Crystal 120L
2 oz Special B
1 oz Roaster Barley

Anticipated OG: 1.042
Actual OG: 1.043
Anticipated FG: 1.012
Actual FG: 1.010
ABV: 4.3%

Hops:
2 oz Fuggles for 60m
1 oz Mt Hood for 5m

1 oz Mt Hood Dry Hop for 7 Days

34 IBU

Yeast:
Fermentis Safale 05

Notes:
Smooth brewing on this batch on Monday August 6th.  Brewed 2 batches that day.
Update 8/13/12: Racked to secondary and added 1oz of Mt Hood Dryhop.
Update 8/17/12: Kegged.  I'll do a taste update next week.
Update 8/27/12: Tastes great and it is less filling.  I'll try to do a side by side sometime soon.

Cana

Some friends and I were passing around ideas like we always do about homebrewing and the furtherance of the gospel.  We thought, how could homebrewing lead to Jesus?  So we decided to try something out.  We're going to start a small community venture called Cana.  Why Cana?  Well, for starters Jesus turned the water into wine in the city of Cana at the start of His ministry.  This occurs in John 2.  You can read it here, which is also the site for our community ramblings, recipes, and other random tidbits.

Here is the blog address:  www.canahomebrewclub.blogspot.com

We'll likely be meeting on the first Saturday of each month at my house to start.  We'll brew a batch or two of beer, discuss and engage the Bible (probably to start by looking at everything the Bible has to say about alcohol, both good and bad), and enjoy being in community with one another.  Meetings will generally last about 4-5 hours (length of time to brew a batch of beer), although everyone is free to come and go as they wish.  Each meeting will also be the tasting of the previous meetings beer, so there's the incentive to come back!  Also, a suggested donation of $5 will help cover expenses and keep the venture going.  More details will come eventually, but all are invited (21+ that is due to US alcohol laws).

Lawnmower IPA

I've been wanting to experiment with a lower ABV IPA for a while now and finally got around to doing it.  So often in order to get really big hop flavor you have to have a higher ABV beer.  I'd like to have a lower ABV beer with really big hop flavor (one of the reasons I like Bitter American from 21A so much).  So this is my first attempt at a "lawnmower beer" in the IPA department.  Here's the details...

Recipe:
5.5 gallons

Fermentables:
8 lb GW 2-Row
12 oz Crystal 40L
8 oz Carahell
4oz Dextrose

Anticipated OG: 1.047
Actual OG: 1.046
Anticipated FG: 1.013
Actual FG: 1.010
Anticipated ABV: 4.4%
Actual ABV: 4.7%

Hops:
161 Calculated IBU's
1oz CTZ for 60m
1oz Summit for 60m
1oz CTZ for 30m
1oz Summit for 30m

1oz Centennial at flameout
1oz Cascade at flameout

2oz CTX hopback (used my mash tun)

1oz Centennial for 7 days dryhop
1oz Cascade for 7 days dryhop

Yeast:
Safale 05

Notes:
I had been reading about hopbacks and using them while brewing.  I'm not sure how I didn't come across this before or pay attention to it, but decided it was time to put it into play.  I first tried to convert a thermos into a hopback that could also be used as a randalizer in the beer line, but I probably rushed it and failed.  I'll retry that another time.  So I then thought maybe I could drain the boiled wort into my cleaned out mash tun with 2oz of CTZ in it which would filter the hops out as it then entered my wort chiller.  That worked perfectly.  It's now fermenting in my basement and should be ready to transfer to secondary in a couple more days.  I brewed this last Friday (7/13/12).
Also I once again ended up about a gallon short after the boil so I added a gallon of water to the wort.  I'll have to figure out how to adjust Brewpal for that.
Update 7/21/12: Racked to secondary.  FG was 1.010 so ABV is about 4.7%.  Added 1oz of Centennial and 1oz of Cascade.

Widmer Drop Top Amber Clone

It's been a while since I've done an amber and I've always like Drop Top, so why not brew one!  I found a recipe for this from a commercial home brew supply store online and I just copied their recipe and then ordered the goods from Brew Brothers.  Half as much money that way and they delivered!  Seriously, if you don't go to Brew Brothers and you live within an hour of Hillsboro, Oregon, you're wasting your money.  Plus their selection is crazy good.  Anyways, here's what I did...

Recipe:
5.5 Gallons

Grains:
8.25 lb GW 2-Row
.5 lb Crystal 10L
.5 lb Honey Malt
.5 lb Special B Malt

8oz Lactose (Milk Sugar) added at the start of the boil

Mash:
Strike: 3.66gallons at 170 degrees.
Sparge: 4.19 gallons at 170 degrees.

Anticipated OG: 1.051
Actual OG: 1.054
Final Gravity: 1.013
ABV: 5.4%

Hops:
.25oz CTZ for 60m
.5oz Magnum for 60m
1oz Northern Brewer for 10m

It was supposed to be Magnum for 1oz for a full hour, but I only had .5oz and didn't want to buy more that I wouldn't use right away.  Since I had so much CTZ, I figured for the bittering it would be close enough.

Yeast:
Safale 05.  This is my first time using this one.  Fermented fast even without a starter.

Notes:
Brewed back on June 22, but I forgot to post about it.  The mash/boil gave out less wort than I should have had, so I added about 3/4 a gallon of water after the boil.  This gave me the right gravity as well as enough wort.
Update 7/3/12: Racked to secondary and got the final gravity at 1.013.  Right on target.  The flavor is really close to Drop Top.  Probably a dead ringer.  If you want some Drop Top, then this will do the job nicely!  I'll update again after secondary and once it's on tap.

Mt Hood IPA

So this is stage two in my IPA journey. It's probably a journey of 10,000 batches (hopefully not literally), so hopefully the batches continue to turn out good. Here's the details: 

Recipe: 
5.5 Gallons

Grain: 
10 lb 2-Row
1.2 lb Carahell
1.2 lb Golden Promise


Mashed 4.65 gallons at 152. 
Sparged 3.5 gallons at 175. (Came out short so I added a gallon of water after the boil). 


Target OG: 1.063 
Actual OG: 1.065 
Final OG: 1.009
ABV: 7.3%


Hops: 
2oz CTZ for 60m 
1oz CTZ for 30m 
1oz Mount Hood for 5m 
1oz Mount Hood at flameout 2oz 


2oz Mount Hood for 7 days dry hop 


Yeast: 
White Labs WLB001 California Yeast Slurry 


Extras:
8oz Oak chips in secondary


Notes: Smooth like always. Gravity came in really high and amount of wort was low, so I added about 3/4 of a gallon of water. That seemed to fix the problem.

Update 7/7/12: Racked to secondary.  FG was at 1.009.  Really dry tasting so far.  I added 2oz of Mt Hood and 8oz of American Oak Chips.  Trying something new with the oak chips.  I guess Vinny at Russian River uses a lot of oak chips in his IPA's, which I consider to set the standard currently, so it seems worthwhile to give a shot to.  I'll let you know how it goes.
Taste Update 7/17/12:  This is easily the worst beer I have ever made.  The oak chips were smoked instead of plain and I didn't even think about that fact until I lifted the lid on the secondary bucket.  I'm going to give this to a neighbor who thinks he might be able to do something with it.  The picture at the left is probably a better name for this because this is what it tastes like!

Tricerahops IIPA Clone

I've come to the realization that of all the beers out there, I want to drink mainly IPA's.  It's not that other brews aren't as tasty, it's just that IPA's are really tasty.  So I've decided to spend a lot more time perfecting the IPA.  In fact, within the next five years I plan on making the greatest IPA that anyone has ever had.  I'll let you know when it happens.

For now though, I'll have to keep practicing.  So with this round of practice I present to you my take on Ninkasi's Tricerahops.  It's a double IPA, meaning more hops and a higher gravity.  I made up the recipe myself after looking at their ingredients and partially going off the Total Domination Clone I made that turned out really close.

Recipe:
5.5 Gallons

Grain:
14lb GW 2-Row
2lb Carahell
2lb Munich Light

Hops:
2oz Summit for 60m boil
1oz Amarillo for 30m boil
1oz Centennial for 5m boil
1oz Palisades for 5m boil
1oz Amarillo at flameout

1oz Centennial for 7 days dry hop
1oz Palisades for 7 days dry hop

Yeast:
Whitelabs WLP001 California Ale Slurry

Notes:
Brewed this a couple weeks ago, but forgot to post it.  I messed up when adding the grain and knocked my filter loose.  That caused the grain to flow out when I drained the mash.  I was able to strain it, but it killed my gravity.  It was supposed to come in about 1.085, but actually came in about 1.074.  The final gravity when I racked it to secondary and added the dry hops yesterday was 1.014, so I got 7.9ABV, which is just under the 8.5ABV listed on the website.  IBU's are about 102 according to BrewPal.  The flavor was really good when I checked it yesterday.  Nice and bitter with some good floral aroma's coming off it.  Should be quite good after a week of dry hops.
Taste Update:  I guess I forgot to update this one on secondary.  I added the hops listed above and let them sit for a week.  The flavor on this was outstanding.  I'll grab a 22 of Tricerahops tonight so I can do a side by side.  I'm actually almost out of this one already.  I've shared a bunch and brought a couple growlers to friends houses lately.  The taste is really smooth with a nice crisp hop finish.  I think using CO2 in the secondary bucket and in the keg really helped that out.  The body is has a nice mouthfeel and flavor.  This is definitely something I'll be brewing again.

Taste Comparison:
The one on the left is the homebrew, the right is the real Tricerahops.  You can see the color is darker in Ninkasi's, although that is about where the differences in the two end.  

Color: Ninkasi is a little darker, but they're pretty close.
Body: Really close.  I actually couldn't tell any difference in the body except that Ninkasi's was a little more carbonated (which is a relatively easy fix for me).
Hops: Again almost dead on.  Ninkasi's was a little more on the aroma since it was straight out of the bottle, but the aroma flavor was identical.
Overall: Outside of the color being lighter, this was pretty dang close to a dead ringer of a clone.  I'm confident to say that you will not be let down by using this recipe if you're looking for a Tricerahops clone.  Cheers!

Summer Fruit Beer Series

Summer is quickly arriving (as it's raining as I type this...).  Summer means warm weather (usually, this is Portland afterall...), BBQ's, and sitting on the porch in the evening enjoying life.  So to go with all three of those, I'll be brewing up some fruit flavored beer.  I typically don't really enjoy these too much, but a lot of other people do, so I'll brew them up to show good hospitality (and to keep their hands off my IPA's).  I decided to do the Trixie again that I did last year that turned out really well.  I also wanted to try something new, so I'll be splitting the batch (10 gallon) in half.  Half with be Trixie (raspberry flavored beer), and the other half will be halved again.  One (2.5 gallons) will be aged with whole strawberries on secondary, the other half will be grapefruit.  I think I'll throw in some amarillo or summit hops with the grapefruit to really try to highlight the grapefruit.  This will be an experiment.  It could be awesome, or it could be horrible, the good thing is that it's only 2.5 gallons and cost me all of $3 or so for the 2.5 gallons.  Total cost of this recipe to me is probably $2 for the beer ingredients (thanks to a kind gift of a 50 pound grain bag on my ledger at Brew Brothers from a good friend) and it'll be another $12 or so for the fruit I'm guessing?  I hope to use real Oregon Strawberries which will really up the quality!  So $14 cost to me isn't too shabby.

Recipe:
10 gallons

Grain:
20 lb GW 2-Row

Anticipated ABV: 5.0%
Original Gravity: 1.050
Final Gravity: 1.013
Strike Water: 7.5 gallons @ 163 degrees
Sparge Water: 9 gallons @ 183 degrees

Hops:
1oz CTZ (16.8%) for 60m

Yeast:
1056 slurries

Extras:
I'll boil 24oz of raspberries in 1/2 gallon of water for about 30 minutes, strain out the chunks, and add that to the secondary for the Trixie (Mcmenamins Ruby Clone) portion.
I'll add a half pound or so of whole strawberries to the 2.5 gallons of one of the experiment fruit beers.
I'll add a couple grapefruits cut into slices to the secondary of the other 2.5 gallons of experiment beers plus maybe an ounce or so of summit or amarillo (probably summit because it's way cheaper than amarillo).

Notes:
Brewed last weekend (5/26/12) and everything went fine.  Fermenting nicely.  Should be ready to transfer to secondary in about a week.  Also I was able to break out the grain dryer only to have it start pouring like I've never seen in Portland a few hours later.  Most of the grain dried pretty well though, so at least there will be something for the chickens!
Update 6/19/12: Sorry for the delay on the update.  I split one bucket into two buckets at secondary.  One I added a grapefruit cut into eighths with 1oz of Summit Hops.  The other got a pint of whole Oregon strawberries (so much better than California or anywhere else).  I let those sit for a week or so and then bottled them last night.  The other buckets I racked to secondary along with 24oz of frozen raspberries that I boiled for 30 minutes, then strained and chilled.  Those have been sitting about a week and will need to be bottled shortly.  I'll update again when I taste each of them.
Taste Update: The early tasting on the raspberry one is that there's a funky flavor.  It's one I've had come up before so it's got to be from the yeast.  Time to get rid of all the 1056 slurry's I have since it's definitely from that.  The flavor isn't bad, it's just not as good as it should be.

Total Domination (Warrior Edition)

So when I brewed the Total Domination from Ninkasi I had no idea how awesome that recipe was going to turn out.  The flavor was pretty spot on other than the aroma hop flavor, which I might say I "Totally Dominated" over Ninkasi's version.  So all that to say that I wanted to brew it again.  I headed down to Brew Brothers (the greatest homebrew store in the world and they will ship!) and reloaded on grain, hops, and some new yeast.  Grain, check.  Yeast, bought one new vial of White Labs California Ale WLP001. Hops, this is where the warrior comes in...they were out of Crystal, so I substituted Warrior since I like the flavor that gives.  We'll have to see how the end product comes out.  Here's the details...

Recipe:
11 gallon

Grain:
22 lb GW 2-Row
3.2 lb GW Munich Light
1.6 Weyerman's Carahell

Strike: 10.1 gallons @ 163 degrees F
Sparge: 6.8 gallons @ 182 degrees F
Based on 75% efficiency

Hops:
2 oz Summit (15.8%) for 60m
1 oz Summit (15.8%) for 30m
2 oz Cascade (6.2%) for 5m
2 oz Warrior (17%) for 1m

2 oz Cascade (6.2%) for 7 days in secondary
2 oz Warrior (17%) for 7 days in secondary

66 IBU

Yeast:
White Labs WLP001 California Ale in one bucket
White Labs WLP001 California Ale Slurry in the other bucket

Starting Gravity: 1.068
Final Gravity: TBD
ABV: TBD


Notes:
Smooth brewing, although it was a long day overall.  After brewing we had our church service so I had to go set up, preach, and then clean up afterwards.  That plus brewing takes more out of me that I had anticipated!  Once again, since I was brewing it had to rain.  I need to get some grain dried out for my friends who have chickens, so hopefully next time I brew it's dry for a few days to use the grain dryer again.  Gotta re-use as much as possible, especially if it means the chickens get great high protein food!
Update 5/30/12: I racked one of the buckets to a keg and added an ounce of Cascade and an ounce of Warrior Hops.  I would normally do that in secondary, but our IPA rations are really low and I couldn't wait to get it on tap.  I'll charge it today.  Hops were in a bag.  I also bottled 5 22's with what was left.  I'll rack the other bucket to secondary and do a proper dry hop in the next few days and I'll try to time it so that as the first keg runs out I can put the second on tap.

Espresso Stout

This is my attempt at cloning Laurelwood Brewing's Espresso Stout.  I had this a month or two ago and it really stood out to me.  It was fantastic actually, so I figured I'd give it a shot.  I brewed an 11 gallon batch to split with my buddy, so that's why the amounts will be so high.  I stuck with my oatmeal stout recipe, I just took out the oatmeal.  I'll add some cold brewed Portland Roasting Espresso to the secondary, which will be soon since I brewed this last week.  I still have to figure out the amount of coffee and how that's going to happen.  I'll put what I did in the notes, like usual.

Recipe:
11 Gallon

Grains:
25lb 2-Row (GW)
1.3lb Crystal 120L (GW)
1lb Chocolate
.6lb Roasted Barley

Hops:
1.5oz Cascade (6%) for 75m
1.5oz Cascade (6%) for 75m
2oz Cascade (6%) for 30m
2oz Cascade (6%) for 1m

Yeasts:
5.5 gallons with Wyeast Pacman
5.5 gallons with Wyeast 1056 slurry

Notes:
Brewed last Saturday.  Smooth brewing (I did this plus the Bitter American in one day).  Gravity came is right at 1.068 (75% efficiency).  Fermentation on the Pacman bucket was fast and furious.  I had to set up a blow off hose since the airlock was close to popping.  The pressure on the bucket was unreal, like nothing I had seen before in person (although here's a video of an airlock popping).  The 1056 bucket is slowly going, it started after a day or two (probably time to ditch that slurry).
Update 4/24/12: Added 1/2 gallon of cold brewed coffee to each bucket at secondary.  For the cold brewed coffee, I added a bunch of medium grind coffee and filled the growler with water and stuck it in the fridge for a couple days.  I then filtered out the grinds and added the coffee to the secondary bucket before I transferred the beer.  I used two 8 cup grind amounts for the amount of coffee.  It smells really good.  First bucket is bottled and I'll bottle the second bucket in a day or two.

Taste Update 7/17/12: So this turned out amazingly good.  The coffee flavor was perfect, the cold brew method really brought out the flavor of the coffee without the acidity.  The balance to the stout was dead on.  The Pacman yeast was definitely better than the 1056 yeast.  It's such a good strain, especially for stouts.  This is one I'll be making again for sure.  Also, I did a side by side with the Laurelwood Espresso Stout, which was the inspiration for this one, to see how they matched up.  I used the Pacman yeast version in the comparison.

Body: Extremely similar.  The Laurelwood version kept a better head (the one on the right), but otherwise these were very close.

Flavor: Again, very close.  The coffee in my version was a touch stronger, but a touch smoother in the Laurelwood.  It was really hard to tell the difference.

Hops: Too hard to discern.

Overall: This was very close.  I think the Laurelwood might edge out my version overall, but just barely.  I honestly couldn't tell them apart in a blind tasting, so that should tell you something!  If you're looking for a good coffee stout, brew this up and enjoy!

Bitter American Clone, Round 4

I'm a really big fan of 21st Amendment Brewing's Bitter American Ale.  The lighter body ale with a big hop flavor is quite good.  That plus the lower alcohol makes for a great spring/summer ale.  I'll most likely be bottling this one, so it should last quite a while (I hope!).  Here's the details.  I've altered the recipe again from previous attempts (1st, 2nd, 3rd).  Hopefully this one hits a little closer.  One problem is that Simcoe is in huge demand hence there's not too much around.  Luckily I still had some in the freezer, but this will use it all up.  Hope it's worth it!

Recipe:
5.5 Gallons

Grains:
5lb Golden Promise (Simpsons)
5lb 2-Row (GW)
.8lb Munich Light (Briess I think?)
.8lb Crystal 40L (GW)

Boil Hops:
.75oz Warrior (17%) for 60m
.25oz Warrior (17%) for 15m
.5oz Warrior (17%) for 5m
1oz Centennial (10%) for 5m
1oz Cascade (6%) for 5m

Dry-Hops:
1oz Centennial (10%) for 7 days
2oz Simcoe (13%) for 7 days
.5oz Warrior (17%) for 7 days

Yeast:
White Labs American Ale (WLP001)

Notes:
Brewed this last week actually along with an Espresso Stout, I've just been busy and pre-occupied with other things since to post.  Brewing went well, except for hitting my gravity.  I was targeting 1.054 (75% efficiency) but got 1.060 (82% efficiency).  Oh well.  That will lose some of the session ale quality, but that's how homebrewing goes sometimes!  Fermentation is still going strong and even overflowing at times (a week later).  Not sure what to think about that.
Update 4/24/12: Racked to secondary and added the dry hops.  FG was 1.014, so looks like about a 6% ABV, which is higher than my anticipated 5.5%.  Oh well.

Opening Day Pale Ale 2012

Opening Day, a national holiday at least in my household, is only three weeks away.  After a long winter of staring out the window waiting for spring, baseball is almost back!  Spring Training is already here, which means that it was time to brew up an Opening Day Ale.  Last year I did an amber ale, which was pretty good, but also an extract beer.  This year I decided to do a pale ale.  Here's the details...

Recipe:
5.5 gallons

Grain:
10lb GW 2-Row
.8lb White Wheat
.8lb Crystal 40L

Hops:
.75oz Chinook 14.2% for 60m
.50oz Chinook 14.2% for 15m
.25oz Chinook 14.2% for 1m
2oz Cascade 6.0% for 1m

Dry Hops:
2oz Cascade 6.0 % for 7 days
.50oz Chinook 14.2% for 7 days

Yeast:
Wyeast 1056 Slurry

Notes:
Smooth brew day (brewed on 3/11/12).  I forgot to take the Original Gravity though, so I'll just assume that I hit my target of 1.056.  Fermentation is going well.  I'll hopefully move this to secondary soon.  I'll need to get a keg opened up by April 4th, so I can at least quick charge it in time for the game on the 5th.  Go Cubs Go!
Update 3/20/12: Racked to secondary and added the dry hops.  I put in 2oz of Cascade and .5oz of Chinook.  I saw some Summit in my fridge I was tempted to throw in as well, but decided to save that for something else down the road.  Can't wait for baseball to officially start again!

Pliny The Elder, again

Pliny the Elder has to be my favorite commercially produced beer.  The hop aroma, the flavor, everything about this beer is fantastic.  So the question is, why don't I always have this on hand?  I can brew this for about 1/6 the cost of buying it at Belmont Station, which only has it for about 6 hours a month until they're sold out usually, and you can only buy one bottle per adult at a time, so basically I get about a bottle of this a month.  So how I have 11 gallons of it to last me a while.  Here's the details that you're really after...

Recipe:
11 Gallon

Grain:
28# GW 2-Row
1.4# Crystal 40L
1.4# Carapils

2# Dextrose (Corn Sugar) added to the boil

Hops:
6oz CTZ for 90m
1.5oz CTZ for 45m
2oz Simcoe for 30m
5oz Simcoe for 1m
2oz Centennial for 1m

Dry hops:
2oz CTZ for 10 days
2oz Centennial for 10 days
2oz Simcoe for 10 days
.5oz Simcoe for 3 days
.5oz CTZ for 3 days
.5oz Centennial for 3 days

Yeast:
Wyeast 1056 starter from Scott

Notes:
Smooth brewing.  No stuck mash this time since I cut a hole in a colander and put the mash screen through it (details to come later).  Gravity came in a little low (1.075-target was 1.085), but so long as it drops a little lower than the targeted 1.021.  Right now I have about 22 gallons of really tasty IPA's fermenting, so I feel like I'm living pretty large.  Plus I won't have to brew for a while!
Update 3/8/12: I've been really lagging on the Pliny.  I finally got one kegged this week and it is really tasty.  I have a bottle of Pliny that I'll compare it to probably next week.  I also got 6 bottles filled as well to save for later.  That plus the other 6 gallons that are on secondary right now and will get bottled next week!  I'll update again with the side by side results.

Ninkasi Total Domination Clone

I'm out of IPA. So it's IPA week here at Logos Brewing. First up, a clone of Ninkasi's Total Domination. This has a nice citrus flavor and is quite popular here in the great northwest. I based my recipe off the website's ingredient list since there seems to be a serious lack of help online for this recipe. Must be because of SOPA. I also doubled it to an 11 gallon batch so that I'd have some to share plus some extra. Here's the recipe. I'll update to let you know how it turns out.





Recipe:
11 gallon

Grain:
22# GW 2-Row
3.2# GW Munich
1.6# Carahell

Hops:
2oz Summit @60m
1oz Summit @30m
2oz Cascade @5m
2oz Crystal @1m

Dry Hops:
2oz Crystal for 7 days
2oz Cascade for 7 days

Yeast:
Wyeast 1056 Slurry

Notes:
The mash stuck, which caused a long delay. I was on pace to finish in about 4 hours, but that screwed me up and I ended up taking about 5 1/2 hours. Oh well, hopefully this turns out ok. Gravity came in at 1.065 (target was 1.067).
Update 1/27/12: Racked one of the five gallon buckets to secondary and added 1oz of Crystal and 1oz of Cascade hops.  Taste was super good.  This is going to be close, I can't wait to compare it to Ninkasi's version.  FG was 1.015.
Update 2/3/12: Got the first bucket kegged and the second one got racked to secondary today.  Oh man, this is really good.  Good citrus hop flavor, great flavor, oh man...this is good.  I'll try to do a side by side in a week or so.

Side by Side Comparison:  So I picked up a bottle of Total Domination to compare the two side by side.  Here are my thoughts on it...
Aroma:  I preferred my version, but similar.  I think I had more aroma due to more dry-hops.
Clarity: Close, but Ninkasi's was clearer (probably due to a filtering system), but the body color was pretty close.
Taste: Very, very similar.  My version had a little more hop flavor, but they were really close.
Overall:  I can honestly say that this is a very close clone.  The flavor and aroma was very close.  I preferred my version, probably due to the larger amount of dry-hops I probably used compared to a commercial brewery.  Basically, I'm betting this is probably one of the closest clone recipes for this beer on the internet (I didn't find much when I searched it before making it).  So brew up and let me know what you think!

Newcastle Clone

Newcastle is one of those classic ales.  A nice brown ale with a bit of nutty flavor that is enjoyed all around the world.  This also includes my friend David (who picks Newcastle over everything).  So to help out David and give me something to do, I decided to brew a double batch of Newcastle (11 gallon) and split it with him.  I'm even experimenting a little and using two different yeasts, so I can compare them.  They're both new to me, so I'm looking forward to seeing how they each turn out.

Recipe:
11 gallon

Grain:
12.5# GW 2-Row
2# Flaked Corn
1# Carapils
1# Crystal 60L
1# Crystal 80L
1# Crystal 120L
.5# Chocolate Malt
.1# Roasted Barley

Hops:
1.5oz Magnum 13% @ 60m (substituted for Target)
.5oz East Kent Goldings 5% @15m

Yeast(s):
Wyeast 1099 Whitbread Ale in one bucket
White Labs 005(?) London Ale Yeast in the other bucket

Notes:
I actually brewed this last week and forgot to blog it.  Brewing was smooth and easy, although it took a little longer than I like for the fermentation to begin.  I think it's because I was at 60 degrees instead of the target 70 degrees.  Once I got them up to temp, they started right up.  I think they're done fermenting, so I'll keg one of them and then bottle the other batch with David sometime next week.
Update 1/27/12:  Bottled and kegged last week sometime (Tuesday the 17th maybe?).  David took home 54 bottles of the Whitbread version and a few of the London Ale version.  I kegged the London Ale version and kept a few of the Whitbread.

Here's the tasty details...it's been a while since I've had a Newcastle, so I'll need to do an actual side by side soon.  The Whitbread version tastes much closer to an actual Newcastle.  The London version has a sweet, almost tangy finish.  The Whitbread is much crisper and cleaner finish.  Both are good in their own ways, however I don't see myself brewing the London Ale Yeast version again.  Not sure if I really like that yeast.  I'll have to brew it in something else to see how the taste goes in that.  A good experiment though.