Archive for November, 2015

Brewed: Bond, James Bond

Friday, November 27th, 2015

every james bond ever

A recent article in Brew Your Own magazine had what seemed to be a tasty British mild recipe. I don’t brew many British beers (only Handicap, an ESB) as the malt forward styles of the beers are not my favorite, I prefer the hops.

Reading the article, checking the recipe over and over convinced me that it was time to brew another British inspired beer. The low ABV of the beer intertwined with the promise of big malt flavors and aroma in a sessionable had be hooked. It was time to take the road not taken (I went there as it is my favorite poem).

Of course I changed the recipe ever so slightly as this isn’t my comfort zone for brewing styles.

Bond, James Bond

General Information:
Brew Date: Friday, November 27, 2015
Recipe Type: All Grain
Yeast: Wyeast 1098
Yeast Starter: 1 liter
Batch Size (Gallons): 5.50
Original Gravity: 1.037
IBU: 25.5
Color: 17.3 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 3.5%
Primary Fermentation: 14 days @70*F

Grain Bill:
6.00# Maris Otter
8.0oz Caramel 60L
8.0oz Caramel 80L
3.0oz Caramel 120L
3.0oz Chocolate
3.0oz Chocolate Rye

Mash:
Saccharification @147.1*F

Hop Bill:
0.50 ounce Magnum @60 minutes

Extras:
1.0 tsp Yeast Nutrient @ 15 minutes
1.0 tsp Irish Moss @ 15 minutes

Updates:

  • 2015-12-15: Bottled, 28, 22 ounce bottles. Final gravity: 1.008. Actual ABV: 3.8%. Bottle crown label: BJB

Useless Fact: A normal raindrop falls at about 7 miles per hour.

Brewed: Honey Pot Pale Ale

Wednesday, November 25th, 2015
Sun hitting the honey jars just right.

Sun hitting the honey jars just right.

A couple of first happened with this home brewing session of Honey Pot pale ale:

  • Used two different types of honey
  • used melonoidin malt instead of honey malt

You can see by the picture to the right that the honeys are not exactly the same. The one on the left is cheap store bought honey. The other is honey my wife picked up while on a visit to Michigan this summer. The Michigan honey is light in color but huge on aroma and flavor. Floral. This honey is by far has the biggest characteristics of any honey I have ever had the joy of using in home brewing. Curious as to how much will make the final bottled product.

The other change, malt, was minor. From my research, supposedly this malt is similar based on what the maltster reports.

I don’t think this change has as much a chance to impact the beer like the honey. Tasting notes by the end of December. Enjoy!

Updates:

  • 2015-11-26: Fermenting nicely at 68*F.

Useless Fact: Like fingerprints, everyone’s tongue print is different!

Brewed: Grass Cutter Wheat Ale

Monday, November 23rd, 2015

grass cutter wheat ale

Grass cutter wheat ale continues to be a staple. This time around it was the first brew of three during my week of vacation during Thanksgiving.

One minor change: used Danstar BRY-97 yeast.

This home brew will also serve as a good base while my cousin is visiting from California with his family at the end of December. Enjoy!

Updates:

  • 2015-11-23: Fermenting at 68*F

Useless Fact: A syzygy occurs when three atronomical bodies line up.

Brewed: Little Mon’ Down Under

Thursday, November 12th, 2015

little mon down under

Lately I have been home brewing every two months, only to refresh the stock of IPA in the house.

I brewed a Sip of Sundshine pseudo clone back in September. In keeping with the focus of trying to improve on my IPA home brewing, I really looked into water profile. I purchased Salifert salt water test kits for alkalinity, magnesium and calcium. According to some correspondence that I had with a fellow home brewers on home brew talk, these test kits are very reliable and accurate. I have familiarity with them from my salt water days (miss it).

I did measurements for alkalinity and calcium. Alkalinity was 305 while calcium was at 140. If the 140 calcium number is correct, I believe that is a ridiculously high number. I am still investigating if those numbers are in the correct rate measurements that is needed for comparisons made by brewing water calculators. Therefore, as you could have guessed, I didn’t make any changes to the local water.

I will eventually figure out water chemistry. Enjoy!

Little Mon’ Down Under

General Information:
Brew Date: Thursday, November 12, 2015
Recipe Type: All Grain
Yeast: Vermont Ale
Yeast Starter: 2 liter
Batch Size (Gallons): 5.50
Original Gravity: 1.052
IBU: 51.9
Color: 3.4 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 5.1%
Primary Fermentation: 14 days @68*F

Grain Bill:
9.00# 2 Row
12.0oz Red Wheat
8.0oz Flaked Oats
8.0oz Honey Malt

Mash:
Saccharification @149.1*F

Hop Bill:
1.00 ounce Magnum @60 minutes
1.00 ounce Galaxy @5 minutes
4.00 ounces Galaxy @whirlpool 20 minutes
5.00 ounce Galaxy @2 days dry hop

Extras:
1.0 tsp Yeast Nutrient @ 15 minutes
1.0 tsp Irish Moss @ 15 minutes

Update(s):

  • 2015-11-27: Dry hop with 5.0 ounces of Galaxy hops
  • 2015-11-29: Bottled, 28, 22 ounce bottles. Final gravity: 1.010.
  • 2016-01-05: Tasted one of the last bottles.

Useless Fact:

  • The “pound” key on your keyboard (#) is called an octotroph.
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