Not long ago, I was in the car listening to the HairNation channel on SiriusXM. Having grown up (gone to high school and college) in the '80s, I have a musical preference for hair bands; Van Halen (NOT "Van Hagar"...well, maybe some...), that sort of thing. Well, Ratt came on, and out of nowhere I got a great idea for the name of a sour beer..."What comes around, gose 'round".
Besides the reference to an iconic hair band, as well as to the sour beer, the name of the beer has a third meaning...after all, it was the very generous guys (well, Jake, specifically...) up at Crooked Run Brewing who provided the input and insight as to how to make a sour beer at the scale at which I'm brewing.
Initial Brew Day: 14 Dec 2016
Partial Mash:
1 lb white wheat malt
4 oz rye malt
1.5 oz flaked wheat
Boil #1 (20 min): 14 Dec 2016
1 lb Pilsen DME
Early in the day, I started the heating mat warming, and took the remaining 2 GoodBelly Straight Shots out of the refrigerator. I followed all of my usual processes (partial mashing, cooling the wort), and once the wort had cooled to approx. 90 deg F, I transferred it to a glass fermentor and added the Straight Shots. Once this step was complete, I placed a blow-off tube in the top of the fermentor (not really necessary, no krausen forms...I just don't a solid cap for the fermentor) and placed it on the heating mat, wrapped in a towel (to keep light out).
Boil #2 (20 min): 16 Dec 2016
0.75 oz sea salt (0 min)
0.50 oz ground roasted Coriander (0 min)
Yeast: Safale US-05
Addendum, 31 Dec: Bottled this morning (usual method); got 9 full bottles and 1 partial (about 80%) fill.
Home brewing beer is a great little hobby. I started home brewing in Jan, 2015, and as I've been brewing, I wanted to share what I've found and learned about brewing small batches (i.e., 1 gallon) with others who may be interested in getting into home brewing as a hobby. I chose "Mad Dawg Brewing" as a name as a nod to both my college and military (USMC) experience.
Wednesday, December 14, 2016
More Medusa IPA
The Medusa IPA was so good, I wanted to go with another one! This one uses the same hop schedule, although the malt is a little different in this case, as I was using up what was left over from the Summer IPA.
Brew Day: 14 Dec 2016
Partial Mash:
8 oz Franco-Belge Vienna malt
8 oz Gambrinus Honey malt
1.5 oz flaked wheat
Boil (20 min):
1 lb Pilsen DME
4 oz table sugar
14 g Medusa hops (FWH)
1 oz Medusa hops (10 min hop stand)
Yeast: Safale US-05
Addendum, 26 Dec: Dry hopped today with 14 g Medusa hops.
Addendum, 31 Dec: Bottled today, got 9 full bottles.
Addendum, 14 Jan: First pour; caramel color with an off-white, medium head. Definite fruitiness in the nose. Malt balances the hops, rather than overpowering it the way it did with the Summer IPA, but does persist a little bit into the aftertaste. Head doesn't persist, mild lacing on the glass. Overall, a very drinkable beer, but I prefer a much lighter malt to let the hops really shine through.
Brew Day: 14 Dec 2016
Partial Mash:
8 oz Franco-Belge Vienna malt
8 oz Gambrinus Honey malt
1.5 oz flaked wheat
Boil (20 min):
1 lb Pilsen DME
4 oz table sugar
14 g Medusa hops (FWH)
1 oz Medusa hops (10 min hop stand)
Yeast: Safale US-05
Addendum, 26 Dec: Dry hopped today with 14 g Medusa hops.
Addendum, 31 Dec: Bottled today, got 9 full bottles.
Addendum, 14 Jan: First pour; caramel color with an off-white, medium head. Definite fruitiness in the nose. Malt balances the hops, rather than overpowering it the way it did with the Summer IPA, but does persist a little bit into the aftertaste. Head doesn't persist, mild lacing on the glass. Overall, a very drinkable beer, but I prefer a much lighter malt to let the hops really shine through.
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