Been a While

Wow, family life gets crazy quickly.  However, after a few weeks off the grid, I'm going to try and breathe new life into my brewing.  I haven't brewed in over a month and just bottled a batch yesterday.  That batch was long overdue, I might add.  So, here's hoping I can get back in the saddle, albeit slowly.

Rolled Up Irish Red - this beer is finally coming into its own.  Because of the high alcohol content (8.5), it's taking a bit longer to finish.  It's carbed up well, but still has a slight alcohol burn which I'm hoping will go down with more conditioning time.  Over all, though, it's a pretty good beer.  Not a Jeremiah Red, which is what I was shooting for, but a good beer nonetheless.

Bottom Number Blonde - since I screwed up the heat on the fermentation, I was worried that this beer would suck.  It does, but not as bad as I thought it would.  It's drinkable, but doesn't have the flavor I was hoping for.  A little too bready/yeasty for my taste.  Hopefully I'll be re-brewing this in the next few weeks and I can pull it off like it's supposed to be.

Nuts 'N Butts Brown Ale - this beer is tasting good.  I should have bottled it a week or two ago, but I'll get to it soon.  Hopefully by the end of this week.  It's a good brown, but not quite as tasty as I was hoping.  I'll have to tweak it slightly and see what happens.  I'd like it to be a good session ale if I can get the recipe right.

Hard Cider - still fermenting.  I haven't checked the SG, but I need to.  This should be up around 6% by now, I would think.  I'm going to rack it to a secondary and add a bit more honey and some more apple juice to sweeten it up from the dry mead taste it has now.  I really like it, but the gal I'm making it for doesn't want it too dry.

MJ14 Special Dark - just bottled this - again, overdue.  I was dry-hopping it with oak chips and let it sit at least a week longer than the recipe called for.  Still tastes good, though, albeit kind of like a Dogfish Head mated with a Guiness. . . still, it's a pretty good beer.  Can't wait to see how it tastes out of the bottle.

Vienna Lager - I plan on brewing this one before Christmas, if things work out.  If so, it won't be ready until June or so.

Barleywine - I've had this recipe sitting on my computer for a couple of months just waiting for the right time to make it.  I'm hoping before the New Year, which would bring it in around mid spring or so.  We'll see.

Overall, my brewing/bottling has definitely slowed down.  I'm in the process of rethinking my pace, which was a bit brutal in Sept/Oct, but I was trying to get all the beer I wanted for Christmas done.  Anyway, I'm looking forward to getting back into it, even if it is at a reduced rate.  Salud.

Weekly Update, 11/10/10

Newly bottled Over-the-Fence Weissbier

Ad-Seg IPA - tastes great.  Almost done conditioning in the bottle. 

Rolled Up Irish Red - in the bottle.  Very alcoholic (8.5%) to the taste at bottling - probably will take a couple of months to reach best flavor.  Good now, but too much alcoholic burn.

Hard Cider - in the fermenter for a few weeks.  Used Wyeast Sweet Mead yeast and it's fermenting like crazy.  Didn't expect it to be so fast or furious.  Had to install blowoff tube.

Early morning bottling crew

Short Timer Stout - ready to rack to secondary.  Tastes great.  This one's a keeper.

Planning on brewing a brown ale (Nuts 'n Butts Brown Ale) this weekend.  It's the last beer I'm going to try and get done before Christmas.  Here's hoping!

Weekly Update, 11/4/10

I haven't posted in a while, mostly because I haven't brewed since the Bottom Number Blonde.  However, I have done a couple of things worthy of note:

Ad-Seg IPA - carbing slowly, but at last taste is going to be fantastic.

Contraband Chocolate Stout - bottled and carbing.  Seems quick on the carbonation end - after four days in the bottle I popped one and it was over half done.  A tad green tasting, but very good.  This is going to be a great Christmas beer.

Rolled Up Irish Red - due to be bottled in a few days.  Great flavor and a very high alcohol content - by brewing efficiency on this one was somewhere in the 80% range.

Brevis Bock - bottled with a very slight grainy taste.  Hoping that mellows in the bottle.

GN14 Hard Cider - threw some Tree Top apple juice, sugar, honey, and sweet mead yeast into a carboy to see what would happen.  Fermenting faster than I expected.  Hoping for a good batch of 8% or so hard cider.

On deck I'm planning on brewing a Dry Stout akin to Murphy's tonight, Short Timer Stout, then on Saturday shoot for my newest recipe, MJ14 Special Dark.  Next week I'm thinking of trying Nuts 'n Butts Brown Ale.

Bottom Number Blonde: First Brew

Well, I tried my first all-grain batch using the BIAB method.  And I failed.  I was raising the temperature in the brewpot with all the grains in it and I flamed out at 158 degrees, the temperature for my mash.  Little did I suspect that the temperature would continue to rise.  So, after stirring and putting the lid on, I answered nature's call and grabbed a homebrew.  Imagine my surprise when I came back 8 minutes later to find the temperature at around 175 or so.  I added some cold water and got it down to 160, but the damage was done.  My efficiency ended up being 63% and I missed my OG by 7 points.  Oh, well.  Live and learn, I guess.

As far as the recipe goes, it's a variation of BierMuncher's Centennial Blonde recipe on homebrewtalk.com.  The only thing I did was add a little more Vienna and Caramel/Crystal malts.

Recipe: Bottom Number Blonde
Brewer: Dechert
Style: Blonde Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 6.01 gal
Estimated OG: 1.047 SG
Estimated Color: 4.4 SRM
Estimated IBU: 19.9 IBU
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.68 %
0.75 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.11 %
0.75 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 8.11 %
0.75 lb Vienna Malt (3.5 SRM) Grain 8.11 %
0.25 oz Centennial [10.00 %] (55 min) Hops 8.7 IBU
0.25 oz Centennial [10.00 %] (35 min) Hops 7.3 IBU
0.25 oz Cascade [5.50 %] (20 min) Hops 2.9 IBU
0.25 oz Cascade [5.50 %] (5 min) Hops 1.0 IBU
0.26 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Notes:
------
BIAB

Four gallons of water in primary brew kettle. Heat. As water heats, put the bag in and add the grain. Stir until water temp rises to 158. Lid kettle and allow to mash for 60 min, stirring every 5 min for first 20 min, then every 10 min for last 40. Keep water at 158.

Bring other two gallons of water in secondary kettle to 178 degrees. At 60 min, add water into grain bag/primary kettle. Stir, lid, and let sit for 10 min. Lift bag and let drain and begin to heat for full boil. Boil and hop per recipe.

My OG actually came it at 1.040 rather than 1.047.  If the starches in the grain didn't convert right, my FG will probably be high, too.  I guess I can chalk it up to a learning experience and move on, then.  We'll know in 7 days or so.

Edit: After a quick, hard beginning to fermentation, it died out and the SG is 1.020.  Tastes like a loaf of bitter bread.  If the SG doesn't drop within the next few days, this batch is going to make a nice addition to the compost pile.

Edit 11/1/10:  Actually fermented down to 1.012 or so.  Tastes better, though only about 3.5%.  Racked to secondary with gelatin and will bottle on the weekend.  We'll see how it turns out, but it looks like it's going to actually work.  Who knew?

Weekly Update, 10/23/2010

This week marked the first in a while that I didn't brew.  But only because all my buckets and carboys are full of beer - which is a good thing.  However, I will be brewing in the next day or two as I have just transferred my Contraband Chocolate Stout to the secondary.  So, here's what's going on as of now:

Ad-Seg IPA - bottle conditioning.  Popped one and the taste is great - a tad cloying, but I'm hoping that fades with carbonation.

Over-the-Fence Wiessbier - mostly gone due to an Oktoberfest party last night.  Need to make more, though - it was a hit with a lot of people, particularly the ladies.

Contraband Chocolate Stout - transferred to secondary today.  Added Belgian chocolate as I did.  Smells great.  Can't wait to taste it.  Only about 7% ABV, which means it should be ready for Christmas.

Brevis Bock - still lagering.  Still has a funny taste to it.  Hope it's nothing.

Bottom Number Blonde - ready to be brewed within the next 48 hours.  Can't wait.

Rolled Up Irish Red - primary fermentation is almost non-existent after a very furious beginning.  Lost about 1/2 gallon of beer to fermentation.  Thank God for blowoff hoses.

Contraband: The Name

In a prison setting, contraband is anything that an inmate is not allowed to possess.  This can cover a wide array of items, from too many books or too much toilet paper to tobacco or knives.  Anything forbidden by policy is considered contraband.  Most contraband is "soft contraband," nuisance items and things that are hoarded for various reasons.  Soft contraband will usually result in verbal or written warnings. Some contraband is "hard contraband," the bad stuff - weapons, drugs, and the like.  Hard contraband will result in time in solitary and a structured disciplinary procedure.  Either way, contraband is an ever-present problem in prisons and the game between inmates trying to get it in and staff trying to stop it is never-ending.

Rolled Up Irish Red: Second Brew

After the disaster that was my first brew, my second brew seemed to turn out well.  It's fermenting like crazy right now - already lost a good 1/2 gallon to fermentation.  I tweaked the recipe a tad between first and second brew, adding some pale malt to the steeping mixture and actually doing a partial mash instead of just steeping the grains.  Also, I made a starter with 2 packs of yeast this time around - no chances on that front!  If fermentation and color are any indication, this should be a pretty good brew!

Contraband Chocolate Stout: First Brew

I decided that I wanted to brew something special for Christmas and I came up with a chocolate stout.  I like my stouts "stout," that is, with plenty of alcohol.  However, I decided that I couldn't make this brew at the 11+% ABV I wanted and actually have it ready for Christmas since large beers need more time to mellow and lose the alcohol burn.  So, I went with a milder, 7.5% brew in the hopes that it might be ready to give out as Christmas presents.  Here is the recipe:

Recipe: Contraband Chocolate Imperial Stout
Brewer: Dechert
Asst Brewer:
Style: Imperial Stout
TYPE: Partial Mash

Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 6.01 gal
Estimated OG: 1.079 SG
Estimated Color: 34.9 SRM
Estimated IBU: 54.1 IBU
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 34.78 %
3.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 26.09 %
2.00 lb Pale Malt (6 Row) US (2.0 SRM) Grain 17.39 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 8.70 %
0.75 lb Black Barley (Stout) (500.0 SRM) Grain 6.52 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.35 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.17 %
0.75 oz Chinook [11.00 %] (60 min) Hops 22.8 IBU
0.50 oz Warrior [15.80 %] (40 min) Hops 19.2 IBU
0.50 oz Williamette [4.50 %] (10 min) Hops 2.3 IBU
2.00 oz Belgian Chocolate (Secondary 0.0 min) Misc
2 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale


Mash in at 161 degrees. Held between 148-155 degrees for 60 min.
Mash out at 172 degrees for 10 min.

Notes:
------
Make 2.3L starter with 2 packs of yeast.

Dissolve chocolate in boiling water. Cool and add to secondary.

It didn't quite hit my target OG, mostly because of a boilover and a couple of other technical issues.  However, if it attenuates well, I should be able to bring it in at 7.5%.  We'll see.  Of course, then the trick will be to have it conditioned by the 25th of December.  We'll see how that goes, as well.  Here's hoping!

Weekly Update, 10/14/10

I haven't had much time to post my impressions on all the beers I have going right now, so here's an aggregate of what's happening:

Ad-Seg IPA - still stuck at 1.040.  Cold crashed it and the sediment settled out, but no change in SG.  Plan on bottling within the next couple of days.  Taste is dead-on to Dogfish Head 90.

Off Paper Lager - conditioning in the bottle, though first tests show good carbonation and OK head retention.  I'll probably throw in a heading powder next time.  Taste is good, but less fruity than Dos Equis Lager.  The fruity esters seems to have mellowed in the lagering/bottle conditioning.  Still decent, for what it is.

Contraband Chocolate Stout - in the primary and fermenting like crazy.  Still trying to decide how much cocoa to add to the secondary - 1oz, 2oz, 3oz, or more?

Brevis Bock - lagering away at 38 degrees.  Check yesterday still had an odd grainy flavor to it.  Should (hopefully) mellow out in lagering/conditioning.

Over-the-Fence Weissbier - carbed up super fast.  Tasty with good head.  Could be a new favorite.

Rolled Up Irish Red - just tried making this one again today after the last disaster with yeast.  Did a full boil this time.  Went well, OG came in higher than expected.  Should be pretty tasty, if all continues well.

On deck is Bottom Number Blonde, my first attempt at all-grain brewing using the BIAB (brew in a bag) method.  After that, a Guiness inspired Dry Stout, though not a Guiness clone.

Over all, the brewing thing seems to be going well.  I like it, I'm learning a lot, and I'm going to have some great beers to give away for Christmas.  Besides that, I'll have a lot of great beers to enjoy myself throughout the holidays.  Cheers!

Over-theFence Weissbier: First Impressions

I just bottled this beer yesterday morning.  This afternoon I noticed that there was considerable yeast sediment in the bottom of the bottles.  So, I tossed one in the fridge and let it chill.  Imagine my surprise when I cracked it open and heard the pfft sound of carbonation.  After one day!

I poured it into a wheat beer glass and the head was amazing.  Aroma, color, everything is just right.  Taste-wise it seems pretty good, too.  I haven't had wheat beer in a long time, but this stuff tastes pretty darn good.  Can't really taste the cinnamon in it, but that might come out with age.  Either way, it's definitely a success. 

BIAB: Yes or No?

I've been researching BIAB (Brew In A Bag) on Homebrewtalk.com.  I'm very intrigued by it, as it seems to be a way for me to go all-grain for some of my recipes without having to invest in so much equipment.  I'm thinking about brewing an upcoming blonde BIAB just to see what happens.  If it works, brewing will get a little cheaper for me without having to buy so much extract, and I don't really see a downside to it.  Once I commit to it and actually try it, I'll post my thoughts.

Over-the-Fence Wiessbier: The Name

Most prisons that people think of have high fences with concertina razor wire at the top and guard towers all around.  The prison I work at is a minimum security facility and has none of those things.  The only barbed-wire fence we have is to keep the cows in and the only razor-wire we have is around the facility generator to prevent sabotage.  The fence at our outer perimeter is a 4-foot pipe fence and the fence around the inmate living quarters is a 6-foot chain link fence with nothing on top. 

Needless to say, escaping from our institution is very simple - one only needs to go "over the fence" and one is free.  However, no one who has ever gone "over the fence" has been free for long.  And, once they are caught, their prison stay is usually lengthened and they are sent to a maximum facility with all the standard security - high razor wire fences, guard towers, and the like.  So, going "over the fence" is a bad idea.

Most inmates at our institution understand this and have reconciled themselves to knowing that, while supposed "freedom" is only a short fence or two away, greater freedom will come if they just stay put and finish out their time.  Once in a while, though, an inmate gets a burr under his saddle and goes "over the fence."

Goodtime Oktoberfest: The Name

Most states in the country recognize the use of "good time" in determining how long a prisoner remains in prison.  Good time is generally credit for time served on good behavior.  This means that an inmate who does time without breaking prison rules will often be given time off their sentence.  The amount of good time credited varies from state to state, but generally it is understood that inmates without any disciplinary infractions will get out of prison quicker than those who continue to have behavior problems.  Good time generally does not affect life sentences, but it is possible that enough good time accrued by a "lifer" might cause the parole board to recommend a sentence reduction.

Goodtime Oktoberfest: Pics

Here are some pictures of the last beer to finish bottle conditioning, Goodtime Oktoberfest.  This was the last kit beer that I brewed - everything since has been/will be recipe brewing.  It's not too bad, actually.  I'm not a huge Oktoberfest fan, but this one's pretty good.  Next March, I plan on dropping one in the secondary and lagering it until October.  Until then, this one will have to do.

Over-the-Fence Wiessbier: First Brew

So I just finished my first full-boil of my next brew, Over-the-Fence Weissbier.  It's the first brew that actually hit my target OG head on.  Which is kind've nice.  I wondered if that ever actually happened or if it was just a theory.

Anyway, here is the recipe for Over-the-Fence Weissbier:

Recipe: Over the Fence Weissbier
Brewer: Dechert
Asst Brewer:
Style: Weizen/Weissbier
TYPE: Extract

Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 6.01 gal
Estimated OG: 1.050 SG
Estimated Color: 6.5 SRM
Estimated IBU: 14.6 IBU
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 80.00 %
1.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 16.00 %
0.25 lb Munich Malt (9.0 SRM) Grain 4.00 %
1.00 oz Hersbrucker [2.40 %] (60 min) Hops 8.3 IBU
1.00 oz Hersbrucker [2.40 %] (10 min) Hops 3.0 IBU
0.10 oz Cinnamon Stick (Boil 45.0 min) Misc
1.00 tsp Yeast Nutrient (Primary 7.0 days) Misc
1 Pkgs Bavarian Wheat (Wyeast Labs #3638) Yeast-Wheat

I tried a partial-mash type thing with the Munich Malt.  I dropped it (in a grain bag) in a gallon of 160 degree water and let it sit for 45 minutes.  It stayed between 150 and 160 the whole time.  After 45 minutes, I sparged the grains in a separate pot in 168 degree water for about 5 minutes.  I then mixed the two, brought the volume up to 5.5 gallons of water, then added 1 lb. of DME for the boil.

At 45 minutes, I added the other 5 lb. of DME and finished the boil.  Everything went perfectly.  Here's hoping it's actually worth drinking . . .

Updates on All Brews

Last night I checked all my brews with the following results:

Ad-Seg - fermentation stuck at 1.040 for the last five days.  To be a proper Dogfish Head clone, it needs to get down to at least 1.020 and preferrably 1.010.  I'd like at least 8%ABV or else this can't be called anything like a clone.  So, tonight I'm going to make a 1/2 gallon wort with .5# of DME and pitch 12g Muntons Brewer's Yeast I have on and in it.  Once it begins to ferment, I'm going to pitch the whole thing into the Ad-Seg primary and see what happens.

Brevis - fermenting great!  Down to 1.012.  Shooting for 1.010, but should be there by the end of the week.  Then I rack it to the secondary and lager for 36+ days.  Taste out of the hyrdo test is a little grainier than I expected, but pretty good.  I'm hoping the grainy taste mellows out in the lagering process.

Off-Paper - this stuff is my crown jewel as of now.  It's the first brew I made with my own recipe rather than a kit.  I bottled it on Friday last week at 4.1%ABV.  It tastes almost exactly like I remember Dos Equis tasting.  My neighbors should be happy.  It's also the right color.  Once I finish bottle conditioning it, I will post some pics and final thoughts.

Brevis Bock: The Name

Brevis is one of those obscure terms that someone who thought they were being clever came up with.  It is actually found most often linked with other terms in medical jargon and generally means "short" or "small."  However, since the corrections department by which I am employed got ahold of it, Brevis became a classification of inmate based on his predilection towards violence.  A "Brevis" classified inmate is on the low end of that spectrum and will most likely not cause much trouble in the prison setting.   Brevis inmates are generally the first to be cleared for minimum security as they are deemed less of a threat to other inmates or the institution as a whole.

My plan is to name three beers after this classification system.  Brevis, then, will be the beer with the lowest alcohol content of the three - Brevis Bock.  More on the others as I brew them.

Ad-Seg IPA: The Name

I just realized that I haven't updated the reason for the name of my Ad-Seg IPA.  So, here it is.

First off, I love Dogfish Head 90-Minute IPA.  It's in my top 5 beers, if not the top beer on my list.  So, this is my attempt at cloning it.  As such, it should come in around 9% ABV and have a nice hoppy flavor to it.  Since it's a little more hardcore than the previous beers I've tried, I decided to name it Ad-Seg.

Ad-Seg is short for Administrative Segregation.  This occurs when someone in the prison administration decides that an inmate needs to be locked in a holding cell to separate him from the rest of the prison population.  Administrative Segregation can occur for multiple reasons: the inmate may be in danger from other inmates; he may be a danger TO other inmates; he may be considered a flight risk; he may be under investigation; etc.  There are many reasons to Ad-Seg an inmate.  However, it is usually not a popular decision and most inmates do not like being in Ad-Seg. 

Brevis Bock: First Brew

So, I'm now trying my hand at a clone of Michelob Amber Bock for my cousin who loves the stuff.  This recipe isn't a perfect clone, but it's pretty close.  I've just started steeping the grains, so we'll see how it goes.


Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 3.50 gal
Estimated OG: 1.068 SG
Estimated Color: 9.9 SRM
Estimated IBU: 24.6 IBU
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 66.67 %
2.00 lb Amber Dry Extract (12.5 SRM) Dry Extract 22.22 %
0.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 5.56 %
0.40 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4.44 %
0.10 lb Chocolate Malt (350.0 SRM) Grain 1.11 %
1.00 oz Liberty [4.30 %] (60 min) Hops 8.5 IBU
1.00 oz Northern Brewer II [7.40 %] (30 min) Hops 11.3 IBU
1.00 oz Liberty [4.30 %] (10 min) Hops 3.1 IBU
1.00 oz Tettnang [4.50 %] (5 min) Hops 1.8 IBU
0.26 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs German Bock Lager (White Labs #WLP833) Yeast-Lager


Mash Schedule: None
Total Grain Weight: 10.00 lb
----------------------------
Steep grains as desired (40 minutes)

Ad-Seg IPA: First Brew Impressions

Well, last night was certainly and adventure.  It seems now that every time I brew, I learn something vital!

Last night I learned that 11 lbs. of malt in 1.5 gallons of water will boil over a 5-gallon brewpot in a few seconds.  And not just once, but continually.  Thanks to the folks at Homebrewtalk for the quick advice so I could save the brew.  I wasn't sure how to handle the fact that every time the wort heated up, it boiled over.  I was afraid that I wasn't going to be able to finish the boil - or that it would take me hours to do.  But, using cold water from a spray-bottle was the advice I got, and it worked like a charm.

On the other hand, trying to hold a spray-bottle, a stirring spoon, and have a free hand for continual hop addition was a bit tricky.  Seemed to go OK, though.  However, two things for next time: (1) bigger brewpot and (2) fermcap tablets to keep foam down.  I'll be researching both of those options today.

On a lighter note, I checked the fermenter this morning and it is chugging away.  Though my OG was 1.075 (when Beersmith estimated it at 1.098), the starter kicked it off quickly and vigorously.  That confirms my newfound commitment to a yeast starter.  All in all, I'm very hopeful for this brew.  Maybe a tad low on the ABV, but that's a minor detail.

Ad-Seg IPA: First Brew

In a couple of hours, I'm going to start the first brew of a recipe that I hope tastes somewhat like Dogfish Head 90-Minute IPA.  I'm not going for a full clone, but something close.  That said, here's the recipe:

Batch Size: 5.25 gal
Boil Size: 3.00 gal
Estimated OG: 1.098 SG
Estimated Color: 9.5 SRM
Estimated IBU: 41.1 IBU

Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 58.33 %
4.00 lb Amber Dry Extract (12.5 SRM) Dry Extract 33.33 %
1.00 lb Rice Extract Syrup (7.0 SRM) Extract 8.33 %
1.00 oz Amarillo Gold [8.20 %] (Dry Hop 3 days) Hops -
0.50 oz Simcoe [12.20 %] (Dry Hop 3 days) Hops -
0.50 oz Warrior [15.80 %] (Dry Hop 3 days) Hops -
0.75 oz Warrior [15.80 %] (90 min) Hops 13.0 IBU
0.75 oz Simcoe [12.20 %] (90 min) Hops 10.1 IBU
2.00 oz Amarillo Gold [8.20 %] (90 min) Hops 18.0 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
4.00 oz Oak Chips (Secondary 7.0 days) Misc
1 Pkgs Whitbread Ale (Wyeast Labs #1099) [StarterYeast-Ale]

One thing that bugs me about Beersmith is that I haven't figured out how to calculate IBUs with dry-hopping.  The program just leaves it blank, but we all know that there's going to be a lot more than 41 IBUs in this brew after a week of dry-hopping. 

Also, the starter has been stepped up over the past few days and should be good to go.  So, here's hoping!

Yeast Starter Begun

Due to the untimely demise of my Rolled Up Irish Red, I began a yeast starter yesterday morning.  I fed and watered it and kept it warm all day, then popped it in the fridge last night before bed.  When I got up this morning, I poured the beer off and left the yeast slurry in the bottom.  After letting it come to room temperature, I boiled another pot of wort, chilled it, and dumped it in the yeast bottle.  I may be pitching the yeast tomorrow or Tuesday - depends on how I feel.  But if the next batch fails, it won't be because of the yeast!

Off Paper Lager: Update 2

Racked OPL to the secondary and am step-down lagering from 52-35 degrees over 7 days.  Then leaving it at 35 for a month.  Color is spot-on to Dos Equis Lager, as is flavor.  Drew a sample when racking for hydrometer/taste readings and my Dos Equis-loving neighbors assure me that the taste is right on the money.  Slightly bitter, but that should mellow out in lagering and bottling.  I think I'll try this recipe again in a few months and if it turns out again, I'll post it on Homebrewtalk.com as a Dos Equis clone.

Rolled Up Irish Red: DOA

Well, I knew it would happen sometime.  I had to pour 5 gallons of beer out and start over.  Too bad it happened on the first beer I was truly looking forward to.  Oh, well.  I'm pretty sure between me not making a starter, the yeast sitting in a hot FedEx warehouse over Labor Day, and the high OG of RRIR, the yeast gave up the ghost.  Oh, well . . . I'm going to tweak the recipe and try again in a couple of months.  In the meantime, I'm going the starter route for every brew from now on.

Yeast Starter

I have now discovered the need for a good yeast starter on any brew with a high OG.  My Rolled Up Irish Red had an OG of 1.070 when I pitched one vial of White Labs #004 Irish Ale yeast.  After 24 hours, it isn't even twitching.  Now, I know it will probably start in the next 24 hours or so, but that's at least a day of fermenting lost which screws up my brew schedule.

So, from now on, I will be making a yeast starter the day before I brew.  I doubt I'll only do this for the big OG beers, but for all that I do.  That seems like it would just make life a lot simpler.

Rolled Up Irish Red: First Brew

So, I brewed the RRIR tonight.  I decided to try something I haven't done yet - use a carboy as the primary with a blowoff tube.  I'm also not going to rack the RRIR to a secondary fermenter, but leave it in the carboy for 14 days then go to bottle.  We'll see how that works.

Beyond those things, the brew went pretty well, except the funnel I have for the carboy is too small and I spilled some wort.  I know that happens to everyone, but it drives me nuts to lose good beer!  Well, I hope it's good beer.  Anyway, the only surprise during the boil was when I was lazily reading the hops packages and figured out the acidity of the hops I was using was a full percent lower than my recipe.  So, I kicked up the second hop addition from .5 oz to 1 oz. and prayed.  After running it through Beersmith, it looks like my prayers were answered - the IBU should be right on target for an Irish Red.

Now the fermenting - that should be a sight.  I can't wait for morning to see the results!

Off Paper Lager: Update

It is day 5 of the fermenting process and I did a gravity check and taste test.

Gravity = 1.020.  As the FG is estimated at 1.011, I'm hoping that it'll get there by Friday, which is when I'm scheduled to rack to the secondary and start another brew.  If it keeps going at this rate, it should be there without too much trouble.

Taste = like Dos Equis.  Since I'm trying to clone Dos Equis, this is a good thing.  Normally, for my personal tastes, this is a bad thing.  I swirled a couple of swigs around in my mouth to get a good read on it and I could taste a hint of fruitiness, but not too much.  It's a tad bitter, but that'll mellow out in the lagering process.

All in all, it seems as if my first brew with my own recipe is turning out rather well.  Gives me some hope for future brews.

Rolled Up Irish Red: The Name

Since I am naming my brews after prison jargon, this post will explain the meaning of Rolled Up.

In prison, every time an inmate is moved his property is packed up by a property officer and stored for him until the inmate is settled in his new location, be it another institution or another cell.  Inmates NEVER move their own property.  Rolled Up is the slang used for an inmate's property being packed up because the way it worked in some prisons in the past was that the property was laid on the bedroll and literally "rolled up" before being taken to a different location.

Nowadays, property is placed in boxes not literally rolled up, but inmates usually use the slang when they refer to another inmate who 1) is leaving the prison, or 2) has been placed in a holding cell.  When a prisoner says "Jones got rolled up yesterday," it either means that Jones was put in holding for a rule infraction or packed up to be sent to another institution.

Next Brew: Rolled Up Irish Red

Now that Off Paper Lager is in the fermenter, I am gathering resources for my next project, Rolled Up Irish Red.  If things go well, I will be brewing it next Saturday.

Rolled Up Irish Red is my attempt at a beer that tastes somewhat like Jeremiah Red, a craft brew put out by the restaurant chain BJ's.  When I lived in Dallas, I used to drink Jeremiah Red quite a bit after work.  However, I haven't found a beer that emulates that flavor, so I'm trying for myself.  The recipe, as I have tweaked it in Beersmith, will be this:

Recipe Specifications

--------------------------
Batch Size: 5.00 gal
Boil Size: 3.00 gal
Estimated OG: 1.075 SG
Estimated Color: 15.3 SRM
Estimated IBU: 25.8 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.50 lb Pale Liquid Extract (8.0 SRM) Extract 76.85 %
1.00 lb Amber Liquid Extract (12.5 SRM) Extract 9.04 %
1.00 lb Rice Extract Syrup (7.0 SRM) Extract 9.04 %
0.25 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.26 %
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.26 %
0.06 lb Chocolate Malt (350.0 SRM) Grain 0.54 %
1.25 oz Northern Brewer [8.50 %] (60 min) Hops 17.6 IBU
0.50 oz Northern Brewer [8.50 %] (30 min) Hops 5.4 IBU
1.00 oz Northern Brewer [8.50 %] (5 min) Hops 2.8 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale

I plan on fermenting it for a week at 68 degrees, then racking it to a secondary for a couple of weeks at 68 degrees before bottling for a month or so.  Here's hoping. . .

Things To Watch For When Brewing: Contamination

I haven't really been brewing too long. The Off Paper Lager was my fourth brew, albeit the first that I actually did without an ingredient kit.

Anyone who has gotten into brewing or has even read up on it knows that the biggest thing most people stress is cleanliness and sanitation. At every step one must be careful not to contaminate the wort, yeast, or anything that touches them. This is drilled by every book I've read and blog or forum I've searched through.

So, last night I'm brewing away and stirring the pot dutifully. About halfway through the boil, I notice a drop of liquid on my arm. Thinking I had only stirred a little too vigorously, I licked it off. Whoa - it wasn't wort! It was metallic tasting and nasty. I wondered what it was until I noticed something drip into the brewpot. I looked and discovered that all the evaporation from the boil was condensing on my vent-a-hood (which was on) and then dripping back into the pot. I think (hope) I caught it before too much fell in.

I wiped it down with a rag and kept the rag beside me to wipe down the vent-a-hood every few minutes. Funny how much time I put into sanitizing all my stuff only to have something totally unexpected happen to contaminate the wort. With all the boiling I did, I'm hoping there won't be any noticeable off flavors, but I guess I won't know for a few months. Now, I just need to find another place to do my boil. . .

Off Paper Lager: The Name

Since I am the chaplain at a prison, I have decided to name all my beers after something prison related. As I produce beers and name them, I will explain the names here.

Off Paper is a prison slang term for being completely free. This means that an inmate will not be tracked by the state in any way for the crime for which he/she was incarcerated. Off Paper occurs when a prisoner either discharges his/her sentence, completes parole, or completes probation. Being Off Paper is the final goal of most prisoners, as that is when they are truly free and can move about without having to check in with anyone or worry about breaking parole/probation rules.

Off Paper Lager: First Brew

I attempted my first brew with my own ingredient list rather than buy a full ingredient kit. My neighbors love Dos Equis Lager and I told them that I would try and brew a clone. I searched around for some recipes then landed on one and modified with Beersmith to this:

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 2.50 gal
Estimated OG: 1.043 SG
Estimated Color: 5.7 SRM
Estimated IBU: 13.4 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 27.40 %
3.30 lb Pale Liquid Extract (8.0 SRM) Extract 45.21 %
1.00 lb Corn, Flaked (1.3 SRM) Grain 13.70 %
1.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 13.70 %
1.00 oz German Hallertau [3.00 %] (50 min) Hops 6.8 IBU
1.00 oz Saaz [4.00 %] (25 min) Hops 6.6 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs SafLager West European Lager (DCL Yeast #SYeast-Lager

I steeped the corn and malt for 1/2 hour at 160 degrees then mixed in the extracts and started the boil. After it was all over, I cooled it in an ice bath and added a couple of gallons of prepared cold water. I got the wort down to 100 pretty quickly, but then seemed to get stuck there. After 40 minutes cooling I started worrying about the yeast I was rehydrating, so I aerated the wort down to 80 and pitched the yeast. I put the whole fermenter in a Ranco controlled fridge at 59 degrees. Measured OG at 1.040, slightly less than predicted.

I decided to go with the SafLager-23 yeast because I read that it can cause some fruity esters. To me, Dos Equis Lager has a sweet, almost apple-cidery kind of taste, so I wanted to get a little of that going. I figure that pitching the yeast at a little higher initial temp should help to accomplish that, as well. We'll see.

Why This Blog

I received a Homebrew kit for my birthday in August and it came with a standard extract ingredient kit labeled "American Lager." Though I don't really like that style of beer, I decided to make it anyway since I needed to learn how to brew and figured I'd rather screw up a beer I didn't care about than one I might actually want to drink.

Surprisingly, it came out tasting quite good (for what it is). Anyone who has tried it likes it. Thus, I have brewed my first batch and can now call myself a brewer. I decided I would like to start tracking my brews and sharing them with anyone who cares. Not that anyone will, but if they do, maybe we can share recipes and the like. As I go, I plan on posting recipes, pics, and other tidbits I figure out along the way, including offering some insight into the names I choose for my beers.

So, enjoy this blog for what it is - a fun way for me to track my progress along with giving others the opportunity to weigh in.