Nov 28, 2012
It’s been awhile. I did not brew for nearly a year, so there was not much to say. And when you are away from something for awhile, it gets easier to stay away.
I did a marathon brew week last week. Well, a marathon of two brews in two days. I was sore. I probably should have stretched first.
I made a holiday-spiced pale ale and an Irish stout. I’ll try to post pics later.
The Adequate Brewer
Jul 12, 2010
Just like my last post, I have the blues. Only now it’s the middle of summer. The beer closet is all but empty. I brewed a summer beer and an IPA around March and I am down to just a few bottles of each. I still have several Old Ales, Imperial Stouts, and three or four of the Number 8 aging. I brewed a summer Saison a month ago and I have yet to bottle it. I know, the adequate brewer has turned into the lazy and depressed brewer.
The summer beer from March was an interesting brew and one that I really am proud of because I made up the recipe once again, and once again it is good. I used flaked wheat, oats, barley, and corn as steeping grains and all my fermentables came from extract. The flaked grains came out of the steep looking like gruel and smelled like they would be good with a little salt and butter. The resulting beer is super-hazy, highly carbonated, and light, much like a Belgian Wit. I used the Wyeast French Saison yeast and gave it plenty of sugar for carbonation. While bottling it, I started thinking of what to call it and the words Gruel Summer came to mind in the form of the song Cruel Summer by Bananarama. Yep, that tells my age right there. I laugh every time I think of it.
The IPA that I made in March is dark and hoppy. I wanted to make a dark-colored IPA and little did I know at the time that the Cascadian Dark Ale or whatever they are calling this “new” style would be all the rage. I haven’t followed many of the brewing podcasts or publications lately. I mentioned that I am now the lazy and depressed brewer, right? Anyway, the dark IPA idea worked great in theory, but the resulting beer is not all that good. I used all extract, as it was too cold out and I was just plain lazy by not at least doing a partial mash. I used a whole bunch of hops that I don’t remember and the Safale US-05 yeast. The beer is darker than most IPAs and quite bitter with a good hop aroma, but overall it’s just not that good. I’ve drunk most of them, but that’s typical and not indicative of flavor in my house.
So okay, I have boo-hooed enough for today. I’ll try to post more… when I brew more.
The Adequate Lazy and Depressed Brewer
Jan 13, 2010
I’ve got the winter blues. The holidays are over, I’m back to work and school, and it’s been below freezing here for a couple of weeks now so I just don’t feel like brewing. The trouble is that I am running a bit low on home brew. I have plenty of beers aging and a few styles ready to drink, but I just get nervous when I can walk several feet into the beer closet. It’s usually packed full.
I have a plan for a dry stout with cherries that I am going to brew as a partial mash so I don’t have to go outside, but I just can’t seem to get a free day or two to prepare and brew it.
The Raspberry Blonde has carbonated but not yet to my satisfaction because the house has been cool for quite a while now. I’ve sampled a few and they are quite good. The clean malt flavor is supported by a touch of hop bitterness and raspberry flavor. The aroma is nearly all raspberries with a touch of malt. It’s also very light-colored and extremely clear. Here is the recipe for any that may want it.
8 lb 14 oz Pilsner malt
1 lb 2 oz UK Pale Ale malt
4 oz US Caramel 40L
1 oz US Caramel 20L
12 oz Frozen Raspberries @ 0 min.
.75 oz US Amarillo (8.9% AA) @ 60 min.
Wyeast #2565 Kolsch
Single Step Infusion Mash – 149 degrees F/ 60 min.
I think I mentioned in an earlier post about this beer that I was originally planning to do a partial mash but changed to a full mash the day of the brew. I also didn’t have enough of any one malt to make a full mash. So, the recipe seems a bit strange with unusual amounts of malt. These specific amounts don’t need to be replicated. Rounding the malt amounts or using all Pilsner or all UK Pale Ale malt will result in a very similar beer, in my opinion. I would do it this way if I were to re-brew the recipe.
The Adequate Brewer
Dec 2, 2009
I promised that once I tasted the Bitter & Brown ale I would post the recipe if it was worth posting. Well, I am pleased to announce that the beer is really quite good!
It’s more of a brown porter if we’re talking BJCP Styles, but with a hint of smoke character from the Weyermann Smoked Malt. The beer is quite dark but also quite clear with a decent head on it. I like the rich, chocolate and coffee flavor and aroma. The smoke is there, but is subtle. I may make this again with a little more smoked malt just to make it more pronounced. But, like I said, the beer is good now.
So if you wish, take this recipe and brew it. If it’s good, let me know. If it’s bad, well then I don’t know what to tell you.
Bitter & Brown
Original Gravity: 1.048
Final Gravity: 1.015
IBU: 26.2 (Rager formula)
Single Infusion Mash (153 degrees F – 60 minutes)
Fermentation Temp: 70 – 72 degrees F
6 lb UK Pale Ale Malt
2 lb German Munich Malt
1 lb German Smoked Malt
10 oz US Chocolate Malt
.75 oz Northern Brewer (8% AA) @60 minutes
.25 oz Northern Brewer (8% AA) @ 0 minutes
Wyeast #1968 London ESB (1 qt starter)
The Adequate Brewer