Posts Tagged ‘Beer Styles’

(Funky) Old 49er

Aug 18, 2009

I’ve now tried two of the Old Ale I brewed sometime back and I’ve been pleasantly surprised.  When I bottled it I used only 1/4 cup of corn sugar to prime as I feel that this kind of beer should have low carbonation and I feared the Brettanomyces would cause over-carbonation since it would be in there working away over time.  Also, the beer was very cloudy when I transferred it to the bottling bucket because I forgot the Irish Moss, or so I thought.  (more…)


An English Valentine

Feb 23, 2009

 This Valentine’s Day I brewed yet another English bitter.  This time it was planned to be a Premium or Best bitter and it actually turned out to fit the style.  There’s the style dilemma again, but I wanted to make something along the lines of Fuller’s London Pride and from what I’ve read, that’s the style in which Fuller’s places the beer.  At least it’s a good place to start. 


Farmhouse-Style Ales

Oct 20, 2008

I am in the mood to create.  I have re-read Farmhouse Ales by Phil Markowski recently, as I am sure I have mentioned.  I really dig the idea of the small, artisanal brewery making rustic ales to sustain the household.  I need to sustain my household.  I should sustain my household in these dire economic times.  What eases the mind after work?  A nice, creative, and pleasant beer.

I seem to have been caught up with the idea of “styles”.  Recognized beer styles that is…  I think this can really get a brewer down because it can very easily stifle creativity.  Style guidelines are great for a new brewer trying to decide how a recipe is constructed or why a certain commercial beer tastes the way it does.  But before long, one can get caught up thinking only in styles and not in flavors, aromas, and colors.  What am I in the mood for?

Creativity.  To make something that I enjoy and not worry if it is too hoppy, too malty, too dark, too light, too heavy for a particular style.  I guess I have graduated.  I have 40 batches under my belt and I think I know what grains will do what, and what hops will taste and smell like.  I am by no means an expert, but I am confident.  I can create.

I have recently purchased several strains of French and Belgian “farmhouse” style (there’s that word again) yeasts, so my creative mind is racing.  I planned a recipe with plenty of Pilsener malt, flaked wheat, and a touch of Munich malt.  I am going to use Northern Brewer as my bittering hop, Saaz for my flavor hop, and a bit of East Kent Goldings for my aroma.  The yeast strain is simply called, Farmhouse and is from Wyeast as one of their special release strains this year.  It is supposed to be quite a character.  With spicy notes, and fruity esters, it should blend nicely with the spicy character of the Saaz  and East Kent Goldings.  We’ll see.

The Adequate Brewer

Another Wave of Brew

Oct 7, 2008

I just finished bottling two batches brewed within a few days of each other.  I had some time off work, so why not brew.  I found some Wyeast VSS strains (Biere de Garde, Farmhouse, and French Saison) at the local store and snapped up all that they had.  So, on to the brews…

Biere de Garde
This one is a modification of one of the recipes in Farmhouse Ales by Phil Markowski.  I modified it by reducing everything to be a 1.060 OG. beer instead of a 1.070 OG. beer.  I like the way the recipes are written in that book because everything is a percentage of the whole.  So as long as all percentages stay the same (or close) you can raise or lower the OG, and still come out with close to the same taste…just more or less alcohol.  At least this is how my brain thinks about it.  I could be wrong.

Scottish 70/-
I think I finally got a Scottish ale that is going to taste right.  I’ve brewed two others that have just not been very interesting.  They were really just nearly flavorless brown-ish ales.  This one at bottling time had some roasty, almost smokey taste and aroma.  I think I used a basic recipe from Brew Your Own, but I don’t remember which one.  Since I’ve been counter-top partial mashing, I have to adjust nearly all recipes to match my system.  Thankfully, Beersmith can handle this as I don’t want to do the math.

That’s about it from here.  I’ll post once I taste these two new ones…maybe.

The Adequate Brewer

Long Time – No Post

Aug 19, 2008

Man, it’s been awhile.  I work too much.

Brewing News:
I brew much more than I post on here, and lately has been no different.  Something just got to me and I brewed three beers in three weekends.  Now, I’m bottling every weekend, but there are worse things to do on a Saturday.  This weekend I am bottling up the last of the three brews, so I guess that means I need to get brewing again.  Before I get ahead of myself, here’s what has been brewed.

Welsh Ale c. 1800
This is from Randy Mosher’s book Radical Brewing.  I need a good welsh inspired name for it, but have not come up with one yet.  The recipe seemed like a decently strong (nearly 8% ABV) brown ale, but with grains of paradise, liquorice root, and molasses.

American Pale Ale with Ginger
This one was inspired by Dogfish Head’s Pangea…sort of.  At least the ginger part.  I wanted a moderately hopped pale ale using Chinook hops and I thought the earthy, spicy taste and aroma of ginger would go well.  The sample when it was bottled was just about right.  I only used one ounce of ginger so the character wouldn’t be too overpowering.

Cream Stout
One of my favorite beers from years ago was Watney’s Cream Stout.  This was well before I knew what real beer was all about, but somehow Watney’s grabbed me.  Since it is no longer brewed, I thought I’d try to make it myself.  In 2006 I found a clone recipe for it in Tess and Mark Szamatulski’s book, Clone Brews and went for it.  I didn’t know half of what I know now about brewing so it didn’t turn out like Watney’s at all.  It wasn’t bad, it just wasn’t a stout and it certainly wasn’t Watney’s.  This time I think it worked.  I have a grain mill now and I usually do partial mashes so I get more out of my grains.  Hopefully it will be right.

That’s the three beers in three weekends.  Next, I am trying to decide if I want to make another porter for the cooler months or if I want to make a Biere de Garde, or do I want to make the A-Z Brown ale from Sam Calagione’s Extreme Brewing.  I just can’t decide.  Well, that’s three beers.  Maybe I could do another three weekends.  Hmm.

The Adequate Brewer