Sunday, January 13, 2019

Something Else New

While researching new and experimental hops a while back, I ran across one called U1/108, which seemed quite interesting.  This dual-purpose hop from South Africa is described as imparting aromas of "lychee, mango, guava, citrus, lemongrass, stone fruit, coconut".  Okay, good enough for me! Being a huge fan of fruit-forward NE style IPAs, I had to try this one.

One note of caution, however.  I ordered three 1 oz bags of this hops from the supplier, and two of the bags had opened in transit, so the shipping envelope arrived with a lot of loose hop pellets and debris inside the bag.  To their credit, the supplier immediately comp'd me two new bags, but once those arrived, one of them was similarly opened.  What I mean is that the seal at the lower part of the bag had separated; the bag hadn't ruptured, but it appeared that it had separated along where the two sides of the bag were heat-sealed together.  This was an entirely new type of packaging, something that I hadn't seen before.  I opted to not get a second reshipment, and the supplier comp'd me a gift card that was multiples of the value of the hops.

Brew Day: 13 Jan 2019

Partial Mash:
8 oz 2-row
2 oz flaked wheat

Boil (20 min):
1 lb Pilsen DME
4 oz table sugar

Hops:
14 g U1/108 (FWH)
1 oz U1/108  (flameout)
14 g U1/108  (dry hop)

Yeast: US-05

After transferring the wort to a fermenter and pitching the yeast, I had about two cups of hopped wort left over, a good bit of hop sludge.  I put that into a sanitized growler, and I'll keep collecting this as I brew various beers, until I get enough together to boil and pitch yeast into.

Addendum, 22 Jan: Dry hopped tonight.

Sunday, January 6, 2019

Fun IPA

I had about a quart of hopped wort left over from the N1/69 IPA that I brewed, and I didn't want it to go to waste.  I had put it into a sanitized bomber and it's been in the fridge, just waiting to be used. I have some Mosaic, Medusa, and Citra hops still available, and I thought it would be a good opportunity to use up some ingredients and make a "fun" IPA.  This is like making a left-over casserole for dinner, using up what you've got sitting around to make room for new stuff.

This may end up being a new "thing" for 2019...saving what's left in the brew kettle after the fermenter if full and the yeast has been pitched.  I do end up with different amounts left; if I'm brewing a NE-style IPA, I tend to add a little more water initially because some tends to boil off, as well as be absorbed by the hopping that occurs at flameout.

When I brew a sour, I usually have at least one (maybe two) Gatorade bottle of wort left over after I rack the wort on to the StraightShots.  I save that wort, and add it back to the brew kettle for the second boil; again, some boils off, some gets absorbed by the hops if I'm brewing an IPA, etc.  Even then, I may still have a small amount of wort left over.  What I will be doing in 2019 is collect these left-overs until I get to a point where I have enough left-overs to make an interesting brew.

Brew Day: 6 Jan 2019

Boil (20 min):
 4 c. previously hopped wort
1 lb Pilsen DME
4 oz table sugar

Hops:
*whatever N1/69 hops is in the previously-hopped wort
7 g German Huell Melon + 7 g Brewer's Gold      - FWH
14 g German Huell Melon + 14 g Brewer's Gold  - 10 min steep, flameout
7 g German Huell Melon + 7 g Brewer's Gold      - dry hop

Yeast: US-05

Addendum, 20 Jan: Dry hopped beer this morning.

Addendum, 22 Jan: Bottled tonight, on 1 oz of table sugar dissolved in 1/2 c boiling water.  Got 8 good bottles and one full re-purposed Mountain Dew bottle.

Tuesday, December 11, 2018

Something New

I was doing some research recently, looking for new hops, and ran across N1/69 Experimental Hops at NorthernBrewer. The description states that the hop varietal "imparts great pineapple, citrus, and melon flavors, along with some Juicy Fruit and Kool-Aid notes".  Who can say "no" to that!?!  I ordered 2 oz for my typical hop schedule, and immediately began planning what I hope to be a very fruit-forward NE-style IPA.

Brew Day: 11 Dec 2018

Partial Mash:
8 oz 2-row
2 oz flaked wheat

Boil (20 min):
1 lb Pilsen DME
4 oz table sugar

Hops:
14 g N1/69 (FWH)
1 oz N1/69 (flameout)
14 g N1/69 (dry hop)

Yeast: US-05

After I pitched the yeast into the fermenter, I had a bit more hopped wort left over than I usually do, so I sanitized an Adroit Theory bomber and put about a quart of the mix into the fridge.  I'll use this for an upcoming IPA, it should make for some interesting flavors.

Addendum, 21 Dec: Dry hopped on 14 g of N1/69 hops.

Addendum, 27 Dec: Bottled tonight on 1 oz of table sugar dissolved in 1/2 c of boiling water.  Got 8 good bottles, as well as 2 8.5 oz re-purposed soda bottles, and 1 partial fill.

Sunday, December 2, 2018

Another NE IPA

I'm a fan on fruit-forward IPAs (see what Jake says about "NE IPAs" here...), and not having been able to find one commercially, I figured it was time to make another one that I'll likely enjoy after Christmas.  I have some cashmere hops left (I'm going to use some to dry hop a Belgian), so I'm going to do first wort hopping, a massive Mosaic-Citra-Cashmere hop "bomb", and dry hop.  The dry hop is going to be around the size (total number of grams) I usually use, because much more and I won't be able to get the hop bag out of the fermenter!  ;-)

Brew Day: 2 Dec 2018

Partial Mash:
8 oz Munich
2 oz flaked wheat

Boil (20 min):
1 lb Pilsen DME
4 oz table sugar

Hops:
FWH - 4 g each Mosaic, Citra, Cashmere hops
Flame-out - 19 g Mosaic, 19 g Citra, 36 g Cashmere hops
Dry hop - 4 g each Mosaic, Citra, Cashmere hops

Yeast: US-05

Addendum, 13 Dec: Dry hopped.

Addendum, 17 Dec: Bottled today; got 7 good bottles, one full re-purposed soda bottle, and one soda bottle partial fill (about half).

Friday, November 30, 2018

Sour Beer

I have some Good Belly Straight Shots left over, and while I don't have a specific plan for a beer, I thought I'd at least start by brewing the sour batch up.

Brew Day: 30 Nov 2018

Partial Mash:
6 oz Special B
3 oz Munich
2 oz flaked wheat

Boil #1 (20 min):
1 lb Pilsen DME
6 oz table sugar

Once the boil is complete, chill the wort in an ice bath, and add the wort to a sanitized fermenter with (2) Good Belly Straight Shots; place on a warming plate (wrapped in a towel) for 48-72 hrs.

Boil #2 (20 min): 3 Dec 2018
20 min boil to kill the bugs.

By the time I got to the second boil, I'd decided to do another "barrel aged" sour ale.  As such, later this week, I'll prepare the oak chips in a manner similar to the way I did so previously.  This one is likely going to be a barrel-aged brown or red sour (BABS, BARS) ale.

Hops: 14 g Styrian Golding hops

Yeast: BE-134

Addendum, 9 Dec: Boiled 1.2 oz of oak chips in water for 5 min, then placed them in a sanitized tupperware container.  Covered the oak chips in Woodford Reserve (90.4 proof); it took 2 small bottles, 100 ml.

Addendum, 17 Dec: Racked the beer on to oak chips placed in a hop bag.  I saved the Woodford off for inclusion in baked beans.

Addendum, 21 Dec: Racked to secondary.

Addendum, 12 Jan: Bottled on 1 oz table sugar dissolved in 1/2 cup boiling water.  Got 9 good bottles out of it.

Monday, November 26, 2018

Dry hopped Belgian

For my last Belgian, I decided completely on a whim to dry hop it with Cashmere hops.  It turned out that my wife really liked the flavor, and so while I still have some of these hops, I'm going to do this one again, albeit intentionally.

Brew Day: 26 Nov 2018

Partial Mash:
8 oz Munich
2 oz flaked wheat

Boil (20 min):
1 lb Pilsen DME
6 oz table sugar

Hops:
14 g German Hersbrucker (FWH)
14 g Cashmere hops (dry hop)

Yeast: BE-134

*I followed all of my normal procedures.

Addendum, 8 Dec: Dry hopped today; 14 g Cashmere hops.

Addendum, 15 Dec: Transferred the beer to secondary.

Addendum, 12 Jan: Bottled on 1 oz of table sugar, dissolved in 1/2 cup boiling water.  Got 8 good bottles out of it.

Tuesday, October 30, 2018

Sah'ti

Wow, I haven't done a sah'ti variant in a while, looks like it's time to brew another one!

Brew Day: 30 Oct 2018

Partial Mash:
4 oz Munich
4 oz Crystal Rye
2 oz flaked wheat

Boil (20 min):
1 lb Bavarian wheat DME
4 oz table sugar

Hops: 14 g German Hersbrucker (@ 20 min)

At 10 min into the boil, add 22 g of crushed juniper berries and 3 black tea bags, in a hop bag, to the wort.  Keep the bag in the wort through the cooling process.

Yeast: K-97

Addendum, 31 Oct: Checked on the beer this morning; the yeast kicked off rather nicely and is doing it's job very well.  I may need to change out the blow-off bottle in the next day or two, depending on the activity.

Addendum, 12 Nov: Transferred to secondary.

Addendum, 25 Nov: Bottled today, on 1 oz table sugar dissolved in 1/2 cup of boiling water.  Got 9 good bottles.

Sunday, September 30, 2018

Sour Cashmere IPA

With the cashmere hops I have available, I wanted to try a side-by-side comparison of an IPA against a sour IPA.  So, same recipe, same everything, the only difference is this one was soured via my usual process.

Brew Day #1: 26 Sept 2018

Partial Mash:
12 oz Munich
2 oz flaked wheat

Boil (20 min):
1 lb Pilsen DME
4 oz table sugar

Brew Day #2: 29 Sept 2018

Boil (20 min):

Hops:
14 g Cashmere hops (FWH)
21 g Cashmere hops (@flameout, 20 min)
21 g Cashmere hops (10 min after @flameout, 10 min)
14 g Cashmere hops (dry hop)

Yeast: US-05

Addendum, 8 Oct: Dry hopped

Addendum, 11 Oct: Bottled on 1 oz of table sugar dissolved in 1/2 c boiling water.  Got 9 good bottles.

Addendum, 26 Oct: Opened a chilled bottle tonight.  The sour was very pronounced, so much so that the flavors I found in the cashmere IPA were overwhelmed.  The beer was well carbonated but none of the other characteristics were present; minimal head, no lacing, etc.  Very much an example of a sour beer.  Same body as the IPA, and just as enjoyable beer to drink.

Thursday, September 27, 2018

Cashmere IPA

I received an ad from an online home brew supply store, and it mentioned having  a blonde ale available made with Cashmere hops.  I did some research on this one, and found sites like DraftMag that had descriptions of what this hop has to offer, and immediately thought to myself that I would LOVE to try this in an IPA, as well as a sour IPA.  The description at BSG has some very interesting notes...I'd really like to see how 'secondary notes of coconut' smells and tastes.

I did a search on Amazon and found an 8oz bag of the hops that would set me back less than purchasing 4oz from the online store, and they showed up the other day.  I can't wait to try them out in a beer, and to get a good whiff of the hops themselves.

One description suggests that this hop would do really well alongside Mosaic, and based on my recent experience, I couldn't agree more.

Brew Day: 27 Sept 2018

Partial Mash:
12 oz Munich
2 oz flaked wheat

Boil (20 min):
1 lb Pilsen DME
4 oz table sugar

Hops:
14 g Cashmere hops (FWH)
21 g Cashmere hops (@flameout, 20 min)
21 g Cashmere hops (10 min after @flameout, 10 min)
14 g Cashmere hops (dry hop)

Yeast: US-05

Addendum, 7 Oct: Dry hopped on 14 g of Cashmere hops.

Addendum, 11 Oct: Bottled on 1 oz of table sugar dissolved in 1/2 c boiling water.  Got 8 good bottles and one partially filled re-purposed Dr Pepper bottle.

Addendum, 26 Oct: Opened the re-purpose soda bottle tonight.  Beer poured with a golden brown color, good carbonation and a moderate, pillowy white head.  Consistent lacing throughout the glass, similar to a Bell's Two-Hearted.  Nothing specific jumped out in the aroma, but the palette was different; there was sweetness followed by a creamy mouth-feel reminiscent of coconut.  Very enjoyable IPA; body is a bit heavier than I'd want for a summertime beer, but overall, a very good drinking experience.

Sunday, September 16, 2018

YAB (Yet Another Belgian)

The last Belgian turned out pretty well, and it's a very good beer that I like to keep on-hand.  So, having some of the yeast that really makes this one turn out quite nice, I brewed up another batch on a rainy Sunday.

Brew Day: 16 Sept 2018

Partial Mash:
12 oz Munich
2 oz flaked wheat

Boil (20 min):
1 lb Pilsen DME
8 oz table sugar

Hops - 14 g German Hersbrucker (at the beginning of the boil)

Yeast - BE-134

*I followed all of my usual procedures.

Addendum, 23 Sept: Completely spontaneous dry hop onto 14 g of Cashmere hops today.

Addendum, 27 Sept: Racked the beer to secondary.

Addendum, 28 Oct: Bottled tonight; got 8 good bottles and one partial fill.

Addendum, 11 Nov: Taste test.  Terri tried it without me telling her what the beer was; she guessed that it was a Belgian but also said that there was a smoothness to it, as well.  I told her that I'd dry hopped the beer with the cashmere hops, and that the hops was described as imparting "coconut".  With the IPA, I'd gotten that not as a straight coconut flavor, but more an impression, based on mouthfeel; there was a slight sweetness and a smoothness that I'd associate with coconut milk. I tried it, as well, and found that I really enjoyed it.  This may be "the new thing"...dry hopping a "normal" beer to impart a little something different.  Some options might be Huell Melon, for a hint of strawberry, in a Belgian or a hefeweizen.