Archive for March, 2016

Brewed: Three Tooth Joe

Friday, March 18th, 2016


Another home brew day, another India pale ale (or American pale ale, depending on interpretation of the recipe).

This recipe came from the need to use Mosiac hops in a home brew for the first time. It also comes on the heels of a new series of beers I have been brewing: the 8s – Equinox and Eureka. In preliminary tastings of the two aforementioned home brews, I haven’t been stunned by either of the hops. Nice hops, definitely no where near great or above average.

Time for a hop bill with some gusto; one with old favorites (Citra and Galaxy) and new comer, Mosiac, that I have tasted in many commercial craft beers.

I decided to switch my naming convention with beers, starting with Three Tooth Joe. Inspiration comes from craft breweries that name their beers after family members. Now the task was to match the profile of this beer with a family member.

The hop profile makes me happy, makes me think of good times. My grandfather, Joe, the only grandfather I ever knew, was always happy, smiling and ready for a game of cards. His perceived jolliness was aided by his coke bottle glasses ,that made his eyes the size of watermelon, the three teeth that still were grasping onto his gums for dear life, and his desire to play cards that led him to deal almost every hand without fail or question. I always looked forward to seeing my grandfather. I would bring over my baseball cards to hear the stories he would share about each player. Good times. In order to honor my grandfather, I pay homage with my first family member beer being named after Joseph Brenner, the smiling guy that only had three teeth to his grin.

I do have one hesitation: this beer will live up to the lofty status that it is named. Enjoy!

Three Tooth Joe

General Information:
Brew Date: Friday, March 19th, 2016
Recipe Type: All Grain
Yeast: Nottingham Ale
Yeast Starter: N/A
Batch Size (Gallons): 5.50
Original Gravity: 1.051
Final Gravity: 1.008
Color: 5.0 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 5.0%
Primary Fermentation: 2 days @63*F, 9 days @68*F

Grain Bill:
11.00# 2-row
1.00# Munich
8.0oz Oats
4.0oz Caramel 20L

Saccharification @153.4*F

Hop Bill:
0.25 ounce Citra @20 minutes
0.25 ounce Mosiac @20 minutes
0.25 ounce Citra @15 minutes
0.25 ounce Galaxy @15 minutes
0.25 ounce Galaxy @10 minutes
0.25 ounce Mosiac @10 minutes
0.25 ounce Galaxy @5 minutes
0.25 ounce Mosiac @5 minutes
2.50 ounce Citra @whirlpool 30 minutes @180*
1.25 ounce Galaxy @whirlpool 30 minutes @180*
1.00 ounce Citra @dry hop 4 days
2.25 ounce Mosiac @dry hop 4 days

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


  • 2016-03-20: put on heat as temperature dropped to 61*F
  • 2016-03-24: fermentation ran crazy, blew off bubbler. Concerns over contamination since it took two days to catch.
  • 2016-04-06: dry hopped: 2.25 ounces Mosiac, 1.00 ounces Citra. Gravity: 1.005. Tasting gravity reading beer showed a lack of bitterness.
  • 2016-04-10: bottled with 4.0 ounces of priming sugar and 2.0 cups of water. 29, 22 ounce bottles. Bottle crown label: TTJ.

Useless Fact: In a study of 200,000 ostriches over a period of 80 years, no one reported a single case where an ostrich buried its head in the sand.

Tasted: Morning Mud

Thursday, March 17th, 2016

morning mud oatmeal stout

Morning Mud was my first attempt at home brewing an oatmeal stout. I have tasted this several times before reviewing. Per typical, the beer has changed as it has sat under pressure. I don’t want to wait much longer before giving a proper review…

Look: Pours opaque. Black like the night, the coffee added to the beer contributing to dense absence of light penetrating. Plump, billowing mocha colored foam tops the pour. Retention is average with minimal foam lasting to the end. As it recedes it give a sense of a creamy milkshake. Inviting. Lacing is thick and coating but amazingly recedes back quickly.

Aroma: Roast and coffee greet the nose quickly, even when the nose is not completely entrenched over the top of pint. Caramel and chocolate are light, coming about more as the beer warms.

Taste: Roast and coffee race up and down the sense. The coffee lingers in the finish with a late splash of bitterness. Chocolate and caramel are in the middle to give balance and complexity.

Drinkability: Medium body. Light carbonation. The low ABV sets the table to make this an easy to drink stout.

Overall: A solid offering. Good complexity in “smaller” stout from the varying ingredients. The coffee is a solid addition without muddying the overall beer. Would brew again with a touch more chocolate.

The coffee seems to be fading a bit quickly as I have tasted this several times before doing the official review. This write-up is about two months post brew day. Not a long time. It hasn’t oxidized yet. I will have to determine the reason and try again. Enjoy!

Useless fact: The Guinness Book of Records holds the record for being the book most often stolen from public libraries.