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Wednesday, January 30, 2013

Black Cauldron Dry Irish Stout

Well, I must be doing something well!  My projected gravity for this stout was 1.047. I  measured it at 1.052.  My efficiency seems to be getting better!  It pushes it just out of range for BJCP guidelines, but how often do I stay within those guidelines?  (I tend to brew like my favorite brewery, Deschutes, and put just a little twist on my recipes, though this one was unintentional.) 
The yeast is pitched and fermentation will be starting soon! 
CHEERS! 

Tuesday, January 29, 2013

Black Cauldron Irish Stout

I decided to brew a dry stout for St. Patrick's day.  Brew day will be starting at 6:30 a.m. on Wednesday, January 30, 2013.  I'll be posting details on brew day.
CHEERS!

Wednesday, January 23, 2013

Wholly Smoke II

Bottling today.  FG is 1.010 which places it at 7.35 %ABV.  Flavor: Smooth, smoky, yet not overpowering.  Right about what I was aiming for flavor wise.  Should prove to be a tasty smoke beer!
CHEERS!    

Wednesday, January 16, 2013

Dusseldorf Altbier, "ALT"er Ego

Bottled today with an FG of 1.010 and a final ABV of 4.7%.  Flavor is good but will need a little conditioning time.  Did a small experiment with a half gallon of the same wort.  Details to come.  (Only four 12 oz bottles of the experiment exist.)
CHEERS!

Wednesday, January 9, 2013

Wholly Smoke II

I had really good efficiency this batch.  Projected SG was 1.062 by recipe, measured is 1.066, and ended up with 5.5 gallons instead of 5.25.  Yeast is pitched and fermentation will be starting soon! 
CHEERS!

Dusseldorf Altbier, "ALT"er Ego

Racked to secondary for clearing.  Gravity 1.012 which makes it about 4.5% ABV.  Color is deep amber/orange.  The Hallertau hops seem very floral in aroma, which is actually quite intriguing.  Body seems about medium.  Flavor is a little light yet, but I think will improve with some conditioning.
CHEERS!

Tuesday, January 8, 2013

Wholly Smoke II

O.k.  As I am a huge fan of smoke beers, and can only find smoked porters, and Aecht Schlenkerla Rauchbiers imported from Germany, the original smoke beer brewery, I am creating a smoked ale with an even higher ratio of smoked malt than my first smoked beer, Wholly Smoke.
My oringinal version had 29% Weyermann Beechwood Smoked malt, 29% Briess Cherrywood Smoked malt, 13% Caramunich, 13% Munich, 9% wheat, and 7% carapils.  It was smokey, but I figured it would have a deeper smoke flavor.  It ended up being a very balanced brew and was good nonetheless.
Wholly Smoke II will consist of the following malt bill: 57% Weyermann Beechwood Smoked malt, 36% Briess Cherrywood Smoked malt, 6% Weyermann Carafoam, and 1% Weyermann Carafa III.  So, 93% smoked malt total should make for a more pronounced smoke flavor.  This beer should pair well with BBQ, smoked meats, and charcuterie.  I'll post the specs after brewing tomorrow!
CHEERS!

Wednesday, January 2, 2013

Dusseldorf Altbier, "ALT"er Ego

Good morning!  My brew day started at 6:00 a.m.  My mash is almost finished.  Mashed in at 161 to reach a mash temp of 148 for 90 minutes.  Smells amazing!  Nothing like the smell of mash in the morning!
At the boil I will add my hops in late additions to retain smoothness.  I will be using German Magnum for bittering and Hallertau for flavor.   
My starting gravity is projected at 1.052.  Actual is 1.046.  Deep amber/copper/light brown color. 
I'm looking forward to tasting this brew!
Cheers!