Posts Tagged ‘double bogey russian imperial stout’

Brewed: Double Bogey’s Big Brother

Wednesday, December 26th, 2012

I have felt that the bigger beers (greater than 9.0%) I have been brewing are not coming out how I have envisioned. I am looking for a big beer, with alcohol, but smooth. Should include a heavy body, sweet without being cloying, and dark malt characteristics.

Process and/or recipe changes.

Mine have been dry (using American Ale yeast, changed in this batch). Mine have had too much alcohol that doesn’t smooth out (changing fermentation temperature – not allowing over 68*F). Mine haven’t had a ton of dark malt character (upping amount of specialty grains, basing on recipe in Brewing Classic Styles).

A lot of changes for a single recipe but I feel they were all well educated changes. I also felt the beer needed big changes. I wasn’t close to what I wanted; drastic measures.

General Information
Brew Date: Wednesday, December 26, 2012
Recipe Type: All Grain
Yeast: Wyeast 1084
Yeast Starter: 7.5L
Batch Size (Gallons): 5.50
Original Gravity: Did not take, sucks
IBU: 91.3
Color: 62.3 SRM
Boiling Time (Minutes): 90
Brewhouse Efficiency: 70%
Alcohol by Volume: 10.7%
Primary Fermentation: 28 days @68*F
Secondary Fermentation: 60 days @68*F
Barrel Aging: 7 days @55*F

Grain Bill:
11.00# 2-Row
11.00# Maris Otter
2.00# Chocolate
2.00# Roasted Barley
1.00# Special B
0.75# Honey
0.50# Caramel 40L
0.25# Flaked Oats

Mash:
Saccharification Rest @ 155*F for 90 minutes.

Hop Bill:
2.50 oz Warrior (15.0%) @ 90 min
1.00 oz Fuggle (4.5%) FWH
1.00 oz Willamette (5.5%) @ 5 min

Extras:
1.0 tsp Irish Moss @ 15 min.
1.0 tsp Yeast Nutrient @ 15 min.

Happy with the beer. Definitely dark and full of dark malt. When I rack to the barrel I will give it a try. Enjoy!

Updates:
2013-01-27 Racked to secondary, gravity at 1.026 (possibly too low for what I wanted)

Useless Fact: Ninety percent of all species that have become extinct have been birds.

Double Bogey Into A Used Whiskey Barrel

Thursday, October 4th, 2012
double bogey russian imperial stout

Double Bogey Russian Imperial Stout

A good beer aged in a bourbon, whiskey, etc used barrel has always piqued my interest. The complexity of the beer is fantastic. Craft beer buys those big 55 gallon barrels, which are not practical for 99% of home brewers. I have always wondered if and how I could play wood stavesmen myself.

At a home brew club meeting six months or more ago, one member brought in a brand new five gallon barrel. Perfect for home brewing. The price was $80 or more, which I thought was a bit steep. Nonetheless the wheels have been turning.

Recently, Mike, over at The Mad Fermentationist, brought to my attention that used five gallon whiskey barrels were up for sale on Adventures in Homebrewing. I hesitated to do some thinking.

Double Bogey was sitting around, getting close to being bottled; that would be the perfect beer. But I really knew nothing about barrel aging: placing oak chips in bourbon isn’t even close. After a few emails with Mike on techniques, I looked past the price, I decided it had to be.

double bogey leaking from the used whiskey barrel

I received the barrel on Monday, oohed and ahed over it, and racked Double Bogey into the barrel on Sunday. The barrel leaked a bit, maybe a total of four ounces before the staves swelled to seal it tight. There is one issue I am worried about: I only had 4.5 gallons of beer. There is some head space which leads me to believe that oxidation could set in, I just don’t know how long it would/could take. I am tempted to bottle it this Sunday but might push it another week at most.

Somehow having a used, appropriately sized, whiskey barrel in your home brewing arsenal is empowering. Enjoy!

Useless Fact: There are professional tea tasters as well as wine tasters.

Brewed: Double Bogey Russian Imperial Stout

Monday, April 2nd, 2012
29.25 pound of grain for mash

29.25# of grain dumped into mash tun

I have been slow on the blog lately as the weather ridiculously nice weather has pulled me away from the computer. That’s a good thing. I found time to brew on April Fools’ Day, April 1st, 2012. Not a joke, not a prank, I really brewed.

Double Bogey is a Russian Imperial Stout that I brewed over two years ago as my second our third batch of beer. I did age a gallon on oak aged bourbon too. The batch wasn’t all that good: the beer never developed and was always thin. The brew day was a partial boil as I didn’t have the capacity for a full boil (5 gallon pot) and used 4 or 5 bags of dry malt extract. You guessed it, a noob brewing a big beer and lots of sugars: boil over. Because of the partial boil, I had to dump a couple of gallons, or more, of water in the carboy to reach five total gallons. Easily my worst brewing experience. I was bound to not duplicate the mistakes.

cooling down double bogey

Cooling it down

I also picked up some knowledge from my first bigger gravity beer: 203 IIPA. This batch taught me the lesson of decreased efficiency when making high gravity beers. The conversion for Double Bogey put me at 20 pounds of base malt, based on some calculations I used 25 pounds to make sure I hit my gravity. This brought my total grain bill to 29.25 pounds of grain. By far the most grain I had ever used in a beer. I needed two buckets to carry the grain in order to get it ground (yeah, still don’t have a grain mill, pissed me off). The 70 quart mash tun (see picture) was close to capacity: 9.25 gallon of water and the grain push it to the limit.

I ended up collecting 8.25 gallons of wort with a gravity of 1.078 to be used in a 90 minute boil. Ended up with 5.25 gallons with a gravity of 1.098. The brew day went well with no complications. The 75 minute mash and 90 minute boil added an extra 45 minutes to the day while cooling of the wort took longer than usual. The water from the house seemed a bit warmer than normal. Think I am going to try and add tubing to run it through ice before it goes into the chiller, decreasing the initial temperature more.

Recipe Type: All Grain
Yeast: S-05 (2)
Yeast Starter: none
Batch Size (Gallons): 5.50 (5.25 actual)
Original Gravity: 1.093 (1.098 actual)
Final Gravity: ?
IBU: 78.0
Color: ? SRM
Boiling Time (Minutes): 90
Primary Fermentation: 30 days @70*F
Secondary Fermentation: 4 months @60*F

Grain Bill:
20.00# 2-Row (25.00# actual)
1.50# Roasted Barley
0.75# Chocolate Malt
0.75# Special B
0.50# Crystal 120
0.50# Wheat
0.25# Flaked Oats

Mash 152*F for 75 minutes.

Hop Bill:
1.75 oz Warrior (15.0%) @ 90 min
2.00 oz Fuggles (4.5%) @ 20 min

Extras:
1.0 tbsp Irish Moss @ 15 minutes left in boil
1.0 tsp Yeast Nutrient @ 15 minutes left in boil

Double Bogey will take some time to age but I am very interested to see if my skills have increased enough to make a better Russian Imperial Stout than the first time around. Enjoy!

Update:
2012-04-03 – yeast is chewing this beer up, almost creating such a high krausen that it is almost coming out of the 6.5 gallon carboy

Useless Fact: Snails have teeth. They are arranged in rows along the snail’s tongue and are used like a file to saw or slice through the snail’s food.

Home Brew Day #9: Grass Cutter (Batch 3)

Monday, May 3rd, 2010

It seems like I have been racking up the frequent flier miles when it comes to home brewing lately. Asking me if I mind is like asking an alcoholic if he needs another drink. Home brewing is quite addicting and I am in deep. I am already contriving my plan to get the wife to allow me to upgrade to all grain. She likes that I will save over $20/batch but not the initial expenditure to get up and running with all grain. Did you hear birthday gift! 🙂

This brew day seemed to go extremely well and was quiet: no wife and kids. There didn’t seem to be any hiccups on the process, hit my gravity, and the beer was fermenting away this morning with a nice krausen. The batch of this I brewed two weeks ago had coriander and orange peel, I will be bottling that in two weeks with this batch to follow two weeks after that. So I will have 10 gallons of this beer ready and prepared for the ravenous neighbors.

After cleaning up the brew day mess, it was time for yard work before continuing with the bottling of a Double Bogey Russian Imperial Stout that I had brewed a good two months ago. My wife helped with the racking of the beer to bottling bucket and one gallon into a one gallon carboy so it can sit on oak bourbon chips for a week before it will be bottled. The kids helped with the caps. I stole a small sip out of the bottle of bottling bucket: it was blessed with a great coffee flavor and some bitterness while there was some heat from the alcohol.

Unbelievably, a hectic day in which I took no photos: I guess I will only have my memories and some tasty brew in a about a month. Enjoy!

Double Bogey Russian Imperial Stout Brewed

Sunday, March 7th, 2010

Ingredients used for Double Bogey, a Russian Imperial Stout

Let me start off by confirming that I am a noob when it comes to home brewing as this is only my sixth batch of beer. I used DME (dried malt extract) for all of my beers, but I do plan on switching to all grain come 2011. I just want to make sure I am making good beer with the extract and understand the process before making the switch over.

This beer marked the first time that I made a yeast starter. nike cortez I actually built it up twice over the course of a five day period. The process was fairly easy – easier than I thought. Just boil up 16 ounces of water and a cup of DME to make a 1.040 gravity wort. Cool. Add to your fermentation vessel, pitch the yeast, ready to go. This will increase the amount of viable yeast.

Yeast starter for the beer. This had been built up twice and I didn't use a stir plate.

Why did I create the starter? Double Bogey has an OG (original gravity) of 1.110 and yeast that you purchase for home brewing is only good to an OG of 1.060. If you pitch the yeast without the starter there is a good chance the yeast won’t be able to handle all the sugars, making this situation actually detrimental to their health.

The brew day, as usual, took four hours. The best purchase for this batch: a half-pound of whole leaf Fuggle hops. I didn’t need it all but Fred, the owner of the local shop, offered the eight ounces for $7.00. Yes, you read that right – seven bucks. I usually pay $3.00/ounce of hops there. How could I pass it up?

Since the recipe for Double Bogey only called for two ounces of Fuggle hops, I now have six ounces left in which to make some new recipes. The idea that popped into my head was to make an IPA with Fuggles in each part of the hop profile: bitter, flavor, aroma – adding to both the boil and dry hop along with some Amarilla. I have to pound out the idea a little more in my head and of course roll the idea around on message boards for some more input.

$7.00 for a half-pound of leaf Fuggle hops - less than a buck and ounce

The beer also had one ounce of Norther Brewer at 60 minutes and two ounces of Kent Goldings at 10 minutes. The Fuggle was added with one minute left in the boil.

The Norther Brewer was an experience though. From the steeping of the grains, the addition of 64 ounces of water pre-boil and seven pounds of DME, the brew pot was quite full of liquid. I added the one ounce of hops shortly after the boil began. In the time that I turned to place the wrapper on the counter and come back to the beer…BOOOM…the word almost exploded out of the pot. Luckily none got on me. Just the stove top and sides and the floor.

What to do? I was worried that the boil sugars landing on the stove top would ruin the paint enamel, thus upsetting the wife. That was really the only major concern I had. I put the pot on the other side of the stove. Let the wort cool on the other side and cleaned the stove before my wife woke from her nap. How you like that?! Yes, I did tell her about the incident.

Four pounds of grains were held steady at 154 degrees for 30 minutes during the steep.

The rest of the brew day went off without a hitch.

I do have a concern about the boil over. I did lose a lot of hops from the Northern Brewer addition as they had yet to fully get bogged down into the wort. The sides of the kettle and the stove seemed to be covered in a lot of hop material. This lends me to think that the bitterness will be no where close to were it needs to be. This beer has a ton of sugars from the DME and steeped grains that need to be offset by a large hop profile otherwise the beer could be too sweet.

Unfortunately this beer will take a could three to five months for it to develop into its prime. A long time to wait to see if the boil over created a really bad balance towards the sweet side in the beer. No matter, I think this is a good recipe and if it isn’t what I expected, I will brew it again in another year or two and compare.

Next Up: an IPA with or without the Fuggle. The wheat beer I made for my wife, per her request, is coming around nicely. I don’t think that will last too long, so that might be after the IPA. Sometime soon I want to sneak in a Hefe. Enjoy!

Related Posts Plugin for WordPress, Blogger...