tag:blogger.com,1999:blog-26860135046346613972024-03-14T02:18:00.066-04:00The Would-be BrewmasterA blog about home brewing beer. The highs, the lows and the hangovers.Jason Chalifourhttp://www.blogger.com/profile/01294535025892543299noreply@blogger.comBlogger299125tag:blogger.com,1999:blog-2686013504634661397.post-68662452894943522142023-11-20T16:17:00.013-05:002023-11-20T16:17:00.154-05:00Jockey box rebuild<p>When I volunteered to pour at <a href="https://wouldbebrewmaster.blogspot.com/2023/11/ales-over-als-2023.html" target="_blank">Ales over ALS</a> this year there were two things I needed to do. The first was to brew. I managed to do that successfully. The second was to dispense the beer that I had brewed.</p><p>I still owned the jockey box I purchased for my first <a href="https://wouldbebrewmaster.blogspot.com/2015/10/ales-for-als-homebrew-competition-essex.html">Ales over ALS in 2015</a>. The problem was that the jockey box had not been used or seen the light of day since <a href="https://wouldbebrewmaster.blogspot.com/2019/10/just-when-you-think-you-have-it-all.html" target="_blank">Ales over ALS in 2019</a>. Whenever I brought homebrew anywhere out of the house over the past four years, I just filled growlers off one of my taps. The jockey box had sat in my basement for four years gathering dust and spiderwebs. </p><p>With the event coming up, I had to bite the bullet and see what kind of shape the jockey box was in. Oh my god, was it more disgusting than I imagined.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GZCEAWwx5-0OxvJmOw9S4S1hNMRO2wh8hXknHUwwdlRa3ui_Lge1HL2zJ44TuJS8DuePHNtAGyrBiG-sSmOgW2oUlvkZ5ztwXyUgI4YY8WKRIQ_Fgb2m2FaH7mg434d0vjFz0SaQyrD7Bhpsmd6s90QCeNiJhR3b-1OI8HHgYgbVmkla_3lru4Fh4VkS/s5712/IMG_6406.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="5712" data-original-width="4284" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GZCEAWwx5-0OxvJmOw9S4S1hNMRO2wh8hXknHUwwdlRa3ui_Lge1HL2zJ44TuJS8DuePHNtAGyrBiG-sSmOgW2oUlvkZ5ztwXyUgI4YY8WKRIQ_Fgb2m2FaH7mg434d0vjFz0SaQyrD7Bhpsmd6s90QCeNiJhR3b-1OI8HHgYgbVmkla_3lru4Fh4VkS/s320/IMG_6406.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">More disgusting than I thought.</td></tr></tbody></table><p>This thing had not been cleaned at all since I last used it. Then it sat for four years. I could tell this project was going to be fun. And by fun I mean completely miserable.</p><span><a name='more'></a></span><p>The beer lines were clearly not salvageable and would need to be replaced. The beer faucets might have been even more disgusting. There was no way the cheap, chrome-plated brass would be able to be cleaned. The chrome-plated shanks were every bit as bad, with rubber stains from beer washers on top of beer sludge. The faucets and shanks all had to go as well. The only component that was salvageable was the stainless steel plate.</p><p>I was fairly certain the cooler itself would also need to be replaced. The inside was covered in mildew, and the outside caked on beer splatter. Before buying a new cooler, I gave it a long soak in a hot <a href="https://www.probrewsupply.com/brew-clean-10-lb.html" target="_blank">Brew Clean</a> solution. Using hot discharge water from my immersion chiller, I filled the cooler all the way up to the faucets and shanks. I also submerged the plate in the cleaning solution.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje1AlWAbF3VzvvYEv6sz9kq3AEfROcF0JUPUYiqMzp18jbnKAoIkPysy7aOSMb-f-QD0Q7Ha84LoIImmpXxxOg0pBThdK9OgkdmFpslmYstvs1v9HhINtycrr3IK3m9XWaVecUGiwcnvMtMDGbdwLnjtduaxIaAwvGcSvv7Xejin_qbvWIU-0qWr41DQYu/s1800/A8BA92C7-75F9-48EB-B548-7D883DD17FD0.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje1AlWAbF3VzvvYEv6sz9kq3AEfROcF0JUPUYiqMzp18jbnKAoIkPysy7aOSMb-f-QD0Q7Ha84LoIImmpXxxOg0pBThdK9OgkdmFpslmYstvs1v9HhINtycrr3IK3m9XWaVecUGiwcnvMtMDGbdwLnjtduaxIaAwvGcSvv7Xejin_qbvWIU-0qWr41DQYu/s320/A8BA92C7-75F9-48EB-B548-7D883DD17FD0.jpg" width="256" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">If this won't work, nothing will.</td></tr></tbody></table><br /><p>After the solution cooled down to the point it wasn't hot to the touch, I took a sponge and tried to clean the inside of the cooler lid. Thankfully the Brew Clean solution did a remarkable job.</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzFh6AmMkwSP15uvpAssD6moUYWwYYJQqu1lGTFfOqDntQqmHkfGjpvHorucMsIq9K9-IZ8K4EX69oobpK7kw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><p>With the lid and the outside of the cooler looking close to brand new, I let the cooler and plate soak overnight before draining and giving the inside walls and bottom of the cooler a wipe down. The transformation was remarkable.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhodiFX274IEo7aEW8vXjD7YhiKQBcfFg07M2Jm-QYuLQBcTfqa7i-OqXt7xOGlhOs7j70Q4iILRJhy_tk-H6wkfc5G7lgg63A6JtsnNnb8dIS9D7_1DMWcT_DPJSzJpCXJi9kG2PHd_d3ycCRTvyXGf7_3229OjsmawK-3YApsRZISv0nCR-6WQ7FJUot_/s1800/2CE5BE66-74E7-46B0-A1B8-A20B04DEFFAD.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhodiFX274IEo7aEW8vXjD7YhiKQBcfFg07M2Jm-QYuLQBcTfqa7i-OqXt7xOGlhOs7j70Q4iILRJhy_tk-H6wkfc5G7lgg63A6JtsnNnb8dIS9D7_1DMWcT_DPJSzJpCXJi9kG2PHd_d3ycCRTvyXGf7_3229OjsmawK-3YApsRZISv0nCR-6WQ7FJUot_/s320/2CE5BE66-74E7-46B0-A1B8-A20B04DEFFAD.jpg" width="256" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I still can't believe how clean this got.</td></tr></tbody></table><br /><p>Replacing all of the fittings and lines was more of a pain in the rear than I thought it would be. The lock nuts on the inside of the cooler were all rusted on and would not budge. The wall couplings on the back of the cooler the back had external nuts that were not rusted, so I was able to remove those and pull those shanks out through the inside of the cooler. Unfortunately the beer shanks on the front were secured on the inside with the rusted on lock nuts, and on the outside with the larger<a href="https://www.homebrewersassociation.org/how-to-brew/anatomy-beer-faucet/" target="_blank"> coupling nut</a> and flange on the outside. </p><p>I tried pliers, wrenches, a wrench on the inside while trying to hold the outside of the shank with pliers, and that nut would not budge. Then I bought a rotary tool to try and cut through the lock nuts. Unfortunately the washers were too close to the cooler wall and I started cutting into that while not cutting through the lock nut deeply enough to break it off the shank. Then I tried cutting off the coupling nut and sleeve on the outside of the cooler. Thankfully, that worked.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi1vABl2UcCN6MRK90d9qpVqYKQf40bE6Tc0lHekyHg-CWvVpeLlwHCXEyonuvDe7UvDhvJqjnGj3wJh72K11xnHXgn5yZXlpJxsXrRw-AsV209HI_Q1IMZJwJyw8Ad7f8kK3cq_zU5rNGkQTkPqEd0q3QbFlgeGIF4e2sq5CahEIkocOL6uuqT97s7Po1/s5712/IMG_6559.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="5712" data-original-width="4284" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi1vABl2UcCN6MRK90d9qpVqYKQf40bE6Tc0lHekyHg-CWvVpeLlwHCXEyonuvDe7UvDhvJqjnGj3wJh72K11xnHXgn5yZXlpJxsXrRw-AsV209HI_Q1IMZJwJyw8Ad7f8kK3cq_zU5rNGkQTkPqEd0q3QbFlgeGIF4e2sq5CahEIkocOL6uuqT97s7Po1/s320/IMG_6559.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Such a pain in the...</td></tr></tbody></table><br /><p>I was able to buy all the replacement parts I needed from Pro Brew Supply including: <a href="https://www.probrewsupply.com/beer-faucet.html" target="_blank">beer faucets</a>, <a href="https://www.probrewsupply.com/searchanise/result?q=680" target="_blank">shanks</a>, <a href="https://www.probrewsupply.com/stainless-shank-nipple-5-16-1-4.html" target="_blank">shank nipples 1/4"</a> and <a href="https://www.probrewsupply.com/shank-nipple-3-8-5-16.html" target="_blank">5/16"</a>, <a href="https://www.probrewsupply.com/beer-washer.html" target="_blank">beer washers</a>, <a href="https://www.probrewsupply.com/beer-nut-chrome-plated-brass.html" target="_blank">beer nuts</a>, <a href="https://www.probrewsupply.com/wall-coupling-3-8-inch.html" target="_blank">wall couplings</a>, and both <a href="https://www.probrewsupply.com/liquid-beverage-hose-1-14.html" target="_blank">1/4</a>" and <a href="https://www.probrewsupply.com/liquid-beverage-hose-5-16.html" target="_blank">5/16" beverage hose</a>.</p><p>With everything replaced and plumbed: here is the after photo of the finished project:</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyG9skvsSVPE88rDUThhEtYW2gUnS2WMj4xp-mTtTvaL608pd6wmKVGwS0d7vysH_FBUqNoQjfMHjVNPY04hqb7SVBCDvDgSQpJ462n5oU3lWPIEgZz1fROmFVVTo643T-VC0cgsyKZrs7Mn9gu8H0SHQRUy649KS0uM2K4Qp34VbToR3hYlaZotYixkar/s5712/IMG_6560.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="5712" data-original-width="4284" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyG9skvsSVPE88rDUThhEtYW2gUnS2WMj4xp-mTtTvaL608pd6wmKVGwS0d7vysH_FBUqNoQjfMHjVNPY04hqb7SVBCDvDgSQpJ462n5oU3lWPIEgZz1fROmFVVTo643T-VC0cgsyKZrs7Mn9gu8H0SHQRUy649KS0uM2K4Qp34VbToR3hYlaZotYixkar/s320/IMG_6560.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A night and day difference!</td></tr></tbody></table><p>And before leaving to pour beer at Ales over ALS, a quick trial run at home to make sure beer poured properly and there are no leaks. </p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dx4D-CDMZtWT48OiFeGQtbSPDN2RNFAyPOppYLcYs8TWdscl6wiedI2vfDjSn54vfGkydLzwDZTd-PHAuf0Pw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><p>In a perfect world I would've replaced all of the chrome-plated components with stainless steel. If I was doing this a year ago and was a little more flush, I would have. If I ever have to do this again, I probably will bite the bullet and spend a little extra. </p><p>To make sure I don't have to do this again anytime soon, I made sure to clean the jockey box a couple days after the event. I made sure all the ice melt was drained and had time to air dry. I pumped a Brew Clean solution through the lines and plate to remove any residual beer. I then blew through the lines to eject as much of the cleaning solution as possible. </p><p>Next time I need this thing, I'll give the lines a quick wash and rinse, and it should be ready to go!</p><p><span style="background-color: white;">Follow me on Instagram </span><a href="https://www.instagram.com/wouldbebrewmaster/" style="text-decoration-line: none;" target="_blank">@wouldbebrewmaster</a><br /><span style="background-color: white;">Like </span><a href="http://ift.tt/2bTKRyB" style="text-decoration-line: none;" target="_blank">The Would-be Brewmaster on Facebook</a><span style="background-color: white;"> </span><span style="background-color: white;"><br /></span>Share what beers you are drinking with me on <a href="https://untappd.com/user/JChalifour" target="_blank">Untappd</a> </p>Jason Chalifourhttp://www.blogger.com/profile/01294535025892543299noreply@blogger.com0tag:blogger.com,1999:blog-2686013504634661397.post-69241339397206621812023-11-13T16:43:00.020-05:002023-11-13T16:43:00.141-05:00Ales over ALS 2023<p>One thing I have always understood is that life is about choices. Humans have to make an innumerable amount of choices on a daily basis. Every once in a while we are confronted with important decisions. Lately it feels like my batting average on these important decisions is below the Mendoza Line. </p><p>Anyway, this all started at the end of September at a <a href="https://www.northshorebrewers.org/" target="_blank">North Shore Brewers</a> club meeting. Club Vice President Tim Broderick listed off the club members that had volunteered to brew for the upcoming <a href="https://wouldbebrewmaster.blogspot.com/search?q=ales+over+als" target="_blank">Ales over ALS</a> competition and event. As Tim read off the names, participation felt light. I haven't brewed for the event since before the pandemic. In 2021 and 2022, I served as a judge and was penciled in to judge again in 2023. After a few beers, I told Tim "If you need me to pour beer instead of judge, let me know". Then I completely forgot about volunteering until Tim messaged me a few days later.</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPzI6WdhUdQ0t8UyN9-6N0XG2trw9HEhgOLaroLVNcKSXYcT37V8PNSkhvTOetpiTeRckUupLNwvtV6eghKHIOK4506rytVDW4Jjc24jmaaqtlAw88lWi8kzlVfBLK7_NkAt4qf2mkujKjHBnWr9LaqPwfWg3CZnyaPmt3-b4Oc9bowvGvHoBXTafT2gtl/s5712/IMG_6553.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="5712" data-original-width="4284" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPzI6WdhUdQ0t8UyN9-6N0XG2trw9HEhgOLaroLVNcKSXYcT37V8PNSkhvTOetpiTeRckUupLNwvtV6eghKHIOK4506rytVDW4Jjc24jmaaqtlAw88lWi8kzlVfBLK7_NkAt4qf2mkujKjHBnWr9LaqPwfWg3CZnyaPmt3-b4Oc9bowvGvHoBXTafT2gtl/s320/IMG_6553.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Broken First IPA and Potrero Hill Porter</td></tr></tbody></table><br /><p></p><p>Now, my history at this event has been fraught. I've had near-misses where I've <a href="https://wouldbebrewmaster.blogspot.com/2016/10/ales-over-als-homebrew-competition.html" target="_blank">brought solid beers</a> and almost won the People's Choice and the Judge's Choice. I've also <a href="https://wouldbebrewmaster.blogspot.com/2019/10/just-when-you-think-you-have-it-all.html" target="_blank">brought a beer</a> and a <a href="https://wouldbebrewmaster.blogspot.com/2017/10/ales-over-als-2017.html" target="_blank">cider</a> that were completely trashed by the judges. Deserved or not, it stung and I left the event enraged and embarrassed. If I was going to pour and compete again at this event, I was going to put my best foot forward.</p><p>At the time I volunteered, I had two beers on tap: an extract version of my <a href="https://wouldbebrewmaster.blogspot.com/2019/12/brew-day-derby-wharf-porter-american.html" target="_blank">Derby Wharf Porter</a> and <a href="https://wouldbebrewmaster.blogspot.com/2023/10/brewday-tasting-notes-inverted-fest.html" target="_blank">Inverted Fest</a>. Neither beer was terrible, but neither were great. The porter was under-hopped because I used homegrown hops and guestimated the bitterness. The marzen was an experimental recipe that missed the mark.</p><p>That meant I had to brew at least one new batch, and I had to brew right away!</p><span><a name='more'></a></span><p>In the past I had always brought two beers to the event, so I decided to make time for a double brew day. That would also give me a hedge in case there was an issue with one of the two beers. If both beers were clean, then I would have to choose which one to enter for judging. </p><p>When it came to choosing what to brew, and the brew day itself, I was going to leave nothing to chance. I was going to brew two proven recipes. I was going to cut no corners in sanitizing equipment, brewing, cellaring, packaging, and serving these beers. </p><p>The first thing I did was to scan my brew log for ideas. I wanted to find a past recipe that came out the way I wanted and that I was confident I could replicate. There were a few that stood out, but ultimately I narrowed it down to <a href="https://wouldbebrewmaster.blogspot.com/search?q=broken+fist+ipa" target="_blank">Broken Fist IPA</a>. </p><p>For my other brew, I looked through my folder of recipe ideas I wanted to brew but had not yet. One recipe was an Anchor Porter clone. Sadly, Anchor Brewing closed over the summer so it felt like a perfect time to brew this beer. The recipe was based on a <a href="https://byo.com/article/anchor-clones/" target="_blank">clone published in Brew Your Own</a>, so I was confident the recipe was sound. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_3lfn1DyGHL06y0rsapnkHmzFBAUMmImc3WfGULcFoNBXN17EikgwvDoQkzrXQjxSWOLJLAy6N2_Y0jC3x7var-DBL_v2DsOY6MXdy75ARwVSCvc-nN6fhY6NoX895DVDpwCvgokmNnV6M0t20eJf2I17MQpzMQ2j70FpC2-jKXnifVpUk5WiQVRepbYh/s5712/IMG_6404.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="5712" data-original-width="4284" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_3lfn1DyGHL06y0rsapnkHmzFBAUMmImc3WfGULcFoNBXN17EikgwvDoQkzrXQjxSWOLJLAy6N2_Y0jC3x7var-DBL_v2DsOY6MXdy75ARwVSCvc-nN6fhY6NoX895DVDpwCvgokmNnV6M0t20eJf2I17MQpzMQ2j70FpC2-jKXnifVpUk5WiQVRepbYh/s320/IMG_6404.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I forgot how expensive hops can be when brewing IPAs. </td></tr></tbody></table><p>With recipes selected, I wanted to be sure to use the freshest ingredients possible. That meant fresh pitches of yeast to ensure there were no issues with fermentation. It also meant fresh hops right out of the bag, as opposed to hops that have been sitting in my fridge for who knows how long. Fresh hops being especially important in an IPA. </p><p>On brew day I started brewing the porter first. I chewed on the Mapleton Pale malt I was using as the base. It tasted a little stale, but it was what I had and it was too late to buy fresh malt at that point. I milled my grains and mashed in. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRmTk1hh1wre6i7WtHx0kKeyHEI1phkYTRJxVKwZwgjR3kx6hBkUwaI2P0PGMvk67dP2MxpI7svz8SMktN41POvo7umA8CNd4upvplNC9Gnikx1jGLZRpQOjb-yCmIk1R5qq6TBA1_osWO3ujDHn40enAhwy4m90Ky6f_fMsHCUPeRiTzhD87UU8ZOwx04/s5712/IMG_6397.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="5712" data-original-width="4284" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRmTk1hh1wre6i7WtHx0kKeyHEI1phkYTRJxVKwZwgjR3kx6hBkUwaI2P0PGMvk67dP2MxpI7svz8SMktN41POvo7umA8CNd4upvplNC9Gnikx1jGLZRpQOjb-yCmIk1R5qq6TBA1_osWO3ujDHn40enAhwy4m90Ky6f_fMsHCUPeRiTzhD87UU8ZOwx04/s320/IMG_6397.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bleach is the best sanitizer for glass or plastic.</td></tr></tbody></table><p>During the mash, I made a bleach solution to sanitize the glass carboy I was fermenting in. No chance I was going to <a href="https://wouldbebrewmaster.blogspot.com/2014/09/paper-erm-glass-or-plastic-eternal.html" target="_blank">risk this batch fermenting in plastic</a>! Bleach is a primitive sanitizer compared to modern no-rinse sanitizers available to homebrewers now. It needs more contact time and needs to be rinsed, but in my opinion it is still the most effective. Bleach will cause pitting on stainless steel, but for glass and plastic it's bulletproof. I encourage everyone to sanitize their gear with a bleach solution at least once a year, if not every batch. </p><p>After my mash, I took a refractometer reading and saw my mash efficiency was way down. It was 65% to be exact, much lower than the 80% I typically achieve when fly sparging. To make up for the miss, I added all of the dry malt extract I had to hit my target pre-boil gravity.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlL0KTbBGveIUosN8QMoYlOdw7NYP7di7JfP87iHIa0QvaTvsXx29QCT2sy8yCp-q9-S8oYApsvLxhUqTiB0d-vk_d1BSSDajUrxdW10qS9xrP_4fM3sjyIu2E56ohseNNXwuCIXB1H7oqbpZe_Jlh-rKiacAVqhbGDWYqHiUPFQrI0WtgfIPLjnX2imcN/s5712/IMG_6399.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="5712" data-original-width="4284" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlL0KTbBGveIUosN8QMoYlOdw7NYP7di7JfP87iHIa0QvaTvsXx29QCT2sy8yCp-q9-S8oYApsvLxhUqTiB0d-vk_d1BSSDajUrxdW10qS9xrP_4fM3sjyIu2E56ohseNNXwuCIXB1H7oqbpZe_Jlh-rKiacAVqhbGDWYqHiUPFQrI0WtgfIPLjnX2imcN/s320/IMG_6399.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Leaving nothing to chance by sanitizing twice. </td></tr></tbody></table><p>During the boil, I rinsed my carboy with water, made an Iodine sanitizer solution, and re-sanitized everything that would touch my beer. Overkill? Perhaps.</p><p>After the boil and cooling down my wort, I aerated my wort for a good twenty minutes. An Anchor clone has to use Anchor's ale yeast. The pitch I bought at the homebrew shop was only a few weeks old, but I wanted to give the yeast all the help I could. I also added yeast nutrient at the end of the boil.</p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDg3BpVnqcqfj6qLQC6BRmmUJ7m_11yLsv3dEocAqF2UwXgPeFmPrFL2GrEuE5L44gILvqHT47rrLUKdoOXDW0JzmI3nRmLgwtDp7tT4IJlMRS6rWkUwikDWHIoR63gSqXzOOopUcW1AmikpkA-Phg6hspZlQk-IOlrLAqhZk0G3S6GcVlopjWB600ks01/s5712/IMG_6400.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="5712" data-original-width="4284" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDg3BpVnqcqfj6qLQC6BRmmUJ7m_11yLsv3dEocAqF2UwXgPeFmPrFL2GrEuE5L44gILvqHT47rrLUKdoOXDW0JzmI3nRmLgwtDp7tT4IJlMRS6rWkUwikDWHIoR63gSqXzOOopUcW1AmikpkA-Phg6hspZlQk-IOlrLAqhZk0G3S6GcVlopjWB600ks01/s320/IMG_6400.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A well-aerated wort helps the yeast produce new cells.</td></tr></tbody></table><p></p><p>For my second brew, I tried a couple things to help address the poor yield in my first brew. I milled the grain twice, and fly-sparged extra slow. Those steps helped a little as my mash efficiency was almost 70%, but I was still off my target pre-boil gravity. Having used up all of my dry malt extract in the first brew, the only source of sugars I had to supplement was a few ounces of corn sugar. I threw it in and hoped for the best.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQCLv7D7KpaA9_PbZOw3msTMk1t6DCme0qDlBO223GASGyyI2YBrcolZG_UUxf64jIpNsyNMCGCO_sFX9PD35IpeyluQY88P7Zmywrq9YMUmT249ijQHgV-C45zOP9qFqG2KrjSREKXYtmPvtdA-jZnZAuLSUhZIAwjEzFhI2Tzqs1E2ICDx4jmeGh4hpF/s5712/IMG_6410.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="5712" data-original-width="4284" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQCLv7D7KpaA9_PbZOw3msTMk1t6DCme0qDlBO223GASGyyI2YBrcolZG_UUxf64jIpNsyNMCGCO_sFX9PD35IpeyluQY88P7Zmywrq9YMUmT249ijQHgV-C45zOP9qFqG2KrjSREKXYtmPvtdA-jZnZAuLSUhZIAwjEzFhI2Tzqs1E2ICDx4jmeGh4hpF/s320/IMG_6410.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">An absolute BEAST, best Chico variant I have ever used. </td></tr></tbody></table><p>I've used a couple of different yeast strains in the past with Broken Fist. This time I used Fermoale AY4 from AEB, which is their American Ale/Chico strain. This is one of the dry yeasts I sell at Pro Brew Supply and I was excited to try it, and to try an AEB yeast for the first time. </p><p>After filling both carboys, I placed them in separate fermentation chambers and cooled them to my pitching temp before pitching my yeast. Typically, in my experience dry yeast starts a little more slowly compared to liquid yeast. That did not happen here at all. The AY4 took off within 12 hours, while the liquid took 24-36 to really get going. Broken Fist got it's first small dry hop on Day 4, and both beers were racked to 5-gallon carboys for secondary fermentations on Day 8.</p><p>At this point I had to tell Tim what beer I wanted to have judged. The IPA tasted green, but promising. The porter was a little harsh, but would probably mellow after a couple more weeks in secondary. I decided the porter was the safer play. I was concerned that by missing my target gravity, the IPA would be too bitter. IPAs are also more vulnerable to oxidation. </p><p>Most IPA brewers go to great lengths to shield their beer from oxygen such as pressurized transfers with CO2, <a href="https://scottjanish.com/fermenting-dry-hopping-pressure/" target="_blank">dry hopping under pressure</a> to trap hop oils and aromas, or use <a href="https://youtu.be/uRwkvd1Td10?si=e_SoazyAH-N1gsxn&t=390" target="_blank">fittings on a stainless steel</a> fermenter to add their dry hops with no oxygen exposure. My cheaper, old-school setup doesn't have any of those bells and whistles. It had also been a long time since I brewed an IPA that I was really happy with. In my mind it just felt like more could go wrong with the IPA.</p><p>Three days before packaging, I cold crashed the porter and fined it with gelatin. I lowered the temperature on the IPA to 54F and once it hit that temperature, added the main dry hop charge. On packaging day, I purged the crap out of both kegs before siphoning the beer into kegs. The IPA was fined with gelatin on kegging day. </p><span><!--more--></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Yi9OkVbRCHhf7Ns7fbkG_osB57orY0m3AWgk1DvKxOGhDW6aZ2aMVH-b1JqdbD2fPaS7GThIS-HWcgXQg5W6UMc1RZkYs7P08birkQqmD-Xur211MhgpgWl6iqzEQv3ZV1kqXnwvq9xm0HNFo7gEBMEpaIVoA29XCoD-1eaRIBiEWKYa-AyD6RtMQrMk/s5712/IMG_6565.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="5712" data-original-width="4284" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Yi9OkVbRCHhf7Ns7fbkG_osB57orY0m3AWgk1DvKxOGhDW6aZ2aMVH-b1JqdbD2fPaS7GThIS-HWcgXQg5W6UMc1RZkYs7P08birkQqmD-Xur211MhgpgWl6iqzEQv3ZV1kqXnwvq9xm0HNFo7gEBMEpaIVoA29XCoD-1eaRIBiEWKYa-AyD6RtMQrMk/s320/IMG_6565.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">All set up and ready to pour!</td></tr></tbody></table><p>Much to my relief, both beers were very good. </p><p>The judges gave Potrero Hill Porter scores of 33, 34 and 37. Those scores placed the beer in the "Very Good" range, but shore of "Excellent" (38-44 points). Two takeaways from their feedback were the body was a little to light, and the roasted character maybe a touch harsh. </p><p>Looking at my brew sheet the target FG was 1.015, but the beer actually finished at 1.011. That four points of gravity may have made a difference. There are a couple ways I could correct that. I could mash higher next time, or at least check and adjust my mash temperature to make sure it does not drop. I could also use more Crystal Malt. That would give the beer more unfermentable sugars and body, and additionally more caramel sweetness to balance the roasted malts.</p><p>Tasting both beers the day of the event, I was shocked at how much I enjoyed the hop aroma with Broken Fist. If there was one thing I haven't loved about my IPAs over the years is that they didn't blow me away with hop aroma like say a<a href="https://wouldbebrewmaster.blogspot.com/2015/05/beer-inspiration-in-our-backyard.html" target="_blank"> Trillium IPA</a> would. </p><p>The hop bitterness was firm, the beer finished crisp but not harsh. The flavor was hop forward with lots of citrus, but with a semblance of bready malt flavor with a hint of vanilla. </p><p>What might have impressed me the most was how gorgeous this batch of Broken Fist came out. It was clearer than some of the lagers I have brewed in the past. It also had a moderate white head with excellent retention that helped trap those hop aromas. </p><p>I counted at least five attendees who said they would have voted for the IPA for People's Choice if that was the beer I had entered. The brewer pouring next to me kept asking for more pours of the IPA. After the judging was completed, all three judges said I should have entered Broken Fist. One judge who loves West Coast IPA, said he enjoyed my beer more than any of the commercial beers at the event. Score that another decision I swung and missed on!</p><p>Tasting all of the homebrew entries, there was not a clunker in the bunch. My scores were good for third place in the judging. People's Choice went to the one mead-maker in the club. Mead and cider played well with the locals from Essex, Massachusetts. Also with half a dozen local breweries, a kombucha maker, and wine, many of the attendees didn't make it to where the homebrewers were set up. </p><p>Winning this thing is kind of my white whale as a homebrewer. I've had both close calls and abject failures. I feel like I need to win at least once to redeem both. In the meantime, I may need to bottle off some Broken Fist and see how it does in another competition. </p><p><span style="background-color: white; font-family: times; font-size: 14.85px;">Follow me on Instagram <a href="https://www.instagram.com/wouldbebrewmaster/" style="text-decoration-line: none;" target="_blank">@wouldbebrewmaster</a></span><br style="background-color: white; font-family: times; font-size: 14.85px;" /><span style="background-color: white; font-family: times; font-size: 14.85px;">Like <a href="http://ift.tt/2bTKRyB" style="text-decoration-line: none;" target="_blank">The Would-be Brewmaster on Facebook</a> </span><br />Share what beers you are drinking with me on <a href="https://untappd.com/user/JChalifour" target="_blank">Untappd</a></p><pre><pre><span><!--more--></span>
Recipe: Potrero Hill Porter
Brewer: Jason Chalifour
Style: American Porter
TYPE: All Grain
Taste: (34.7)
Recipe Specifications
--------------------------
Boil Size: 6.35 gal
Post Boil Volume: 5.68 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.061 SG
Estimated Color: 40.0 SRM
Estimated IBU: 44.1 IBUs
Brewhouse Efficiency: 65.60 %
Est Mash Efficiency: 68.1 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU Volume
7.71 gal Black Full (Over 31 SRM) Water 1 - -
3.37 g Chalk (Mash) Water Agent 2 - -
2.35 g Baking Soda (Mash) Water Agent 3 - -
2.31 g Epsom Salt (MgSO4) (Mash) Water Agent 4 - -
8 lbs 8.0 oz Mapleton Pale Malt (Maine Malt) (2.0 SRM) Grain 5 70.5 % 0.66 gal
1 lbs Crystal 110 (40L) (Muntons) (55.8 SRM) Grain 6 8.3 % 0.08 gal
8.0 oz Black Malt (Muntons) (634.5 SRM) Grain 7 4.1 % 0.04 gal
8.0 oz Chocolate Malt (Muntons) (520.3 SRM) Grain 8 4.1 % 0.04 gal
1 lbs 9.0 oz Spraymalt DME - Light [Boil] (5.0 SRM) Dry Extract 9 13.0 % 0.12 gal
1.25 oz Northern Brewer [7.30 %] - Boil 60.0 min Hop 10 31.8 IBUs -
0.75 oz Northern Brewer [7.30 %] - Boil 15.0 min Hop 11 12.3 IBUs -
1.05 tsp Yeast Nutrient (Primary) Other 12 - -
1.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 13 - -
0.50 tsp Gelatin (Secondary 4.0 days) Fining 14 - -
Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 12 lbs 1.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 3.38 gal of water at 165.6 F 154.0 F 60 min
Sparge: Fly sparge with 4.33 gal water at 168.0 F
Notes:
------
Yield poor. Base malt tasted a little stale, could have picked up moisture. Only 1/2" water above
grain bed. Sparge temp may have also dropped. Added DME to compensate.</pre><pre>20 mins aeration with aquarium pump. Added yeast nutrient to compensate for not making a yeast starter.
Pitched at 68F, set temp for 66F.
Day 8, racked 7bx. beer very green and harsh
10/25 pulled samples, smoothed out. still finishes a little astringent when warm
10/26 started cold crash and fined with gelatin. </pre><pre><br /></pre><pre><span><!--more--></span><pre>Recipe: Broken Fist IPA
Brewer: Jason Chalifour
Style: American IPA
TYPE: All Grain
Taste:
Recipe Specifications
--------------------------
Boil Size: 6.61 gal
Post Boil Volume: 5.94 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.053 SG
Estimated Color: 3.7 SRM
Estimated IBU: 52.6 IBUs
Brewhouse Efficiency: 69.40 %
Est Mash Efficiency: 71.9 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU Volume
4.00 gal Distilled Water Water 1 - -
4.00 gal Salem/Beverly, MA Water 2 - -
1.90 g Gypsum (Calcium Sulfate) (Mash) Water Agent 3 - -
1.00 tsp Lactic Acid (Mash) Water Agent 4 - -
0.50 g Epsom Salt (MgSO4) (Mash) Water Agent 5 - -
10 lbs 8.0 oz Mapleton Pale Malt (Maine Malt) (2.0 SRM) Grain 6 93.1 % 0.82 gal
8.0 oz Carapils (Briess) (1.5 SRM) Grain 7 4.4 % 0.04 gal
2.32 g Gypsum (Calcium Sulfate) (Sparge) Water Agent 8 - -
0.50 tsp Lactic Acid (Sparge) Water Agent 9 - -
0.45 g Epsom Salt (MgSO4) (Sparge) Water Agent 10 - -
0.50 oz Chinook [11.10 %] - First Wort 60.0 min Hop 11 21.5 IBUs -
4.4 oz Corn Sugar (Dextrose) [Boil] (0.0 SRM) Sugar 12 2.4 % 0.02 gal
0.50 oz Cascade [6.80 %] - Boil 15.0 min Hop 13 7.7 IBUs -
0.54 tsp Irish Moss (Boil 10.0 mins) Fining 14 - -
1.50 oz Citra [12.00 %] - Steep/Whirlpool 15.0 min, 194 Hop 15 15.4 IBUs -
0.50 oz Cascade [5.50 %] - Steep/Whirlpool 15.0 min, 19 Hop 16 2.4 IBUs -
0.50 oz Chinook [13.00 %] - Steep/Whirlpool 15.0 min, 1 Hop 17 5.6 IBUs -
1.0 pkg Fermoale AY4 (AEB #AY4) [50.28 ml] Yeast 18 - -
0.50 oz Citra [12.00 %] - 3.0 Days Into Primary for 4.0 Hop 19 0.0 IBUs -
2.00 oz Citra [12.00 %] - 3.0 Days Before Bottling for 3 Hop 20 0.0 IBUs -
1.00 oz Cascade [6.80 %] - 3.0 Days Before Bottling for Hop 21 0.0 IBUs -
1.00 oz Chinook [11.10 %] - 3.0 Days Before Bottling for Hop 22 0.0 IBUs -
0.50 tsp Gelatin (Bottling) Fining 23 - -
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 11 lbs 4.4 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 3.54 gal of water at 158.8 F 148.0 F 75 min
Sparge: Fly sparge with 4.49 gal water at 168.0 F
Notes:
------
After poor yield with Potrero Hill Porter, I milled grain twice and sparged extra slow. Yield improved but still
down from my usual 75-80%. Used all of my Light or Extra Light DME in porter. All I had to bump gravity was a
little bit of corn sugar.
Racked on Day 8. Hazy and tasted grassy and harsh 5.75 bx.
10/25 lowered temp to 54F
10/26 dry hop</pre></pre></pre>Jason Chalifourhttp://www.blogger.com/profile/01294535025892543299noreply@blogger.com0tag:blogger.com,1999:blog-2686013504634661397.post-83020449488156025572023-10-23T13:44:00.005-04:002023-10-24T12:24:05.755-04:00Brewday & Tasting Notes: Inverted Fest (Marzen)<p> A couple years ago I brewed a version of <a href="https://www.homebrewersassociation.org/homebrew-recipe/anderfest-festbier/" target="_blank">this award-winning recipe</a> from Ian Anderson of the<a href="https://wort.org/about/" target="_blank"> Boston Worts</a>. I'll be damned if that was not one of the best beers I have ever made!</p><p>Now, I did to make a few adjustments based on the ingredients I had on hand. </p><p></p><blockquote><p>No Fest 2020</p><p>Batch Size (fermenter): 5.25 gal <br />Bottling Volume: 5.00 gal<br />Estimated OG: 1.056 SG<br />Estimated Color: 4.7 SRM<br />Estimated IBU: 16.7 IBUs<br />Brewhouse Efficiency: 70.00 %<br />Est Mash Efficiency: 76.7 %<br /></p><p>9 lbs 11.9 oz Pilsner Malt (Muntons) (1.9 SRM) 85.0 % <br />1 lbs 2.3 oz Munich Malt (Muntons) (8.1 SRM) 10.0 % <br />9.2 oz Cara Malt 10 (5L) (Muntons) (5.1 SRM) 5.0 % <br />1.50 oz Hallertauer Mittelfrueh [2.80 %] - Boil 60.0 min 14.3 IBUs <br />0.50 oz Hallertauer Mittelfrueh [2.80 %] - Boil 15.0 min .4 IBUs <br />1.0 pkg Octoberfest Lager Blend (Wyeast Labs #2633) 10 <br /><br />Tasting Notes from my brew log: Might be the best lager I've ever made. The consensus is that my beer is better than Notch's Festbier. Definitely more malt forward and less hoppy than Weinstephan Festbier. </p><p>Overall super smooth, touch of sweetness, enough hop character to finish clean. If anything it could have used a little more body and breadyness. That could be corrected with better yield in brewhouse. </p></blockquote><p>I replaced the 20% Vienna Malt with 10% Munich Malt because that's what I had. The 5L Caramalt really gave the beer a subtle sweetness that I think put it over the top. </p><p>One thing I love to do is play around with grists. To take the percentages and change the ingredients. In the Festbier Malt A was 85%, Malt B 10%, and Malt C was 5%. I wondered what would happen if Malt A was Munich instead of Pilsner Malt, Malt B was Pilsner instead of Munich, and Malt C was a different Caramel or Crystal Malt. This beer, I put that theory to the test!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMpKOp2C8O4xCrxpUJyap7Ez7XYecCSQWedb0fFelWftL1FU_ak4nGRyoeIfV9SAZ9RBpnVXzFgoBLs2DY3s4FXCK5Gus4VAjsCKCtnnBZ9AO5HAm44ifHfnznk32-S5rhxWGe_iBQgpNcXv70WO2m7SmdOEhd92dnbYH-nrOKZ8M1scXcyfcQXOZuiHG2/s4032/IMG_6199.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMpKOp2C8O4xCrxpUJyap7Ez7XYecCSQWedb0fFelWftL1FU_ak4nGRyoeIfV9SAZ9RBpnVXzFgoBLs2DY3s4FXCK5Gus4VAjsCKCtnnBZ9AO5HAm44ifHfnznk32-S5rhxWGe_iBQgpNcXv70WO2m7SmdOEhd92dnbYH-nrOKZ8M1scXcyfcQXOZuiHG2/s320/IMG_6199.HEIC" width="240" /></a></div><span><a name='more'></a></span><p>I also trialed a new yeast in this batch: <a href="https://www.lallemandbrewing.com/en/canada/product-details/lalbrew-novalager/" target="_blank">LalBrew NovaLager</a>. Essentially NovaLager is a hybrid yeast that is designed to ferment and condition as quickly as an ale yeast, while producing clean lagers. The team at Pro Brew Supply was talking about this yeast. I pointed out that a lager yeast that can ferment and condition faster should be appealing to smaller brewers. The longer a lager beer well... lagers, that beer is tying up space in a tank. Space that could be used to turn over another batch. </p><p>Lallemand also recommends the same pitching rate for NovaLager as they do <a href="https://www.lallemandbrewing.com/en/canada/product-details/nottingham-high-performance-ale-yeast/" target="_blank">Nottingham</a>, which means brewers can pitch less yeast than they would with a standard lager strain. </p><p></p><p>Brewday went really well. My mash efficiency was as high as it has ever been. I almost think my scale didn't tare correctly when I was weighing my grain. My OG was 1.062.</p><p>In Lallemand's internal testing the NovaLager fully finished fermenting in six days at 12C/54F. I put that to the test by placing the wort into a fermentation chamber, setting the temp to 54F, then pitching the yeast. At six days I checked the gravity. It hadn't quite fully fermented out, gravity was around 1.022. Given the relatively high gravity of my wort, I am not going to completely knock or refute Lallemand's results.</p><p>As much as anything I wanted to test how quickly NovaLager could turn around a batch. I set the temperature controller to 68F, while unplugging the heater inside the chamber. The idea was to slowly let the beer free rise to room temperature as fermentation wrapped up. The NovaLager fermented all the way down to 1.012; attenuation of almost 80%.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQNA57snmN4CL1Iz4686f5L7mMEhRzPZTfTT0kzZRO9LobwTbC7DTUO34cQYWi-qi3ixXlJUsyotoKzTjtY9vbELG3Zh_BJcKRqhTvqbEa1qpl7yMwtQMHGanDJKhoUZ3qIKoSXH8RRCQThJENrm6SLnPqevjNSiAtu11bcJMejdHH7iWyDUn41ONfjCtm/s5712/IMG_6332.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="5712" data-original-width="4284" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQNA57snmN4CL1Iz4686f5L7mMEhRzPZTfTT0kzZRO9LobwTbC7DTUO34cQYWi-qi3ixXlJUsyotoKzTjtY9vbELG3Zh_BJcKRqhTvqbEa1qpl7yMwtQMHGanDJKhoUZ3qIKoSXH8RRCQThJENrm6SLnPqevjNSiAtu11bcJMejdHH7iWyDUn41ONfjCtm/s320/IMG_6332.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">L to R: Ayinger Fest-Marzen, Berkshire Brewing Life on Marzen, homebrew.</td></tr></tbody></table><br /><p>Once my beer was kegged, I did a side-by-side with two commercial examples. One was an authentic German version: Ayinger Fest-Marzen, and the other one of my favorite local craft examples: Berkshire Brewing Company's Life on Marzen.</p><h4 style="text-align: left;">Aroma </h4><p>Ayinger: light butterscotch and toast</p><p>BBC: straw and graham cracker</p><p>Homebrew: stonefruit </p><h3 style="text-align: left;">Appearance</h3><p>Ayinger: light copper, brilliant, good foamy white head with good retention </p><p>BBC similar to Ayinger with thicker head</p><p>Homebrew: dark copper, quite hazy, thin head that fades quickly </p><h3 style="text-align: left;">Flavor</h3><p>Ayinger: lightly toasted wheat bread, hint of butterscotch- not diacetyl, no accompanying sweetness, hop bitterness sufficient to balance, super drinkable. Low floral hop flavor. Overall rich but super clean and crushable. </p><p>BBC More assertively sweet and toasty than A. A bit more lingering hop bitterness and hop flavor as well. It’s like A, but with everything turned up a notch or two. Still finished clean enough to be drinkable. </p><p>Homebrew: Lots of brown bread, some honey, some berry. </p><p><br /></p><h3 style="text-align: left;">Mouthfeel </h3><p>Ayinger: medium-full body, medium carb, finish fairly crisp</p><p>BBC full bodied, more syrupy and finishes sweeter than Ayinger</p><p>Homebrew: Med body, med low carb, more hop bitterness dries out finish. Hint of alc warmth </p><p><br /></p><h3 style="text-align: left;">Overall</h3><p>Of the three A is the most refined, B has a similar overall balance but is bolder across the board, C is fine but isn’t as crisp and complex as the other two. </p><p>I can attribute the clarity problems in my beer to chill haze caused by using an immersion chiller with warm August water, not racking off the yeast, no finings in secondary or the keg, and trub getting in the keg due to low final volume. </p><p>The commercial examples are more toasty, like Vienna Malt. My high ratio of Munich malt is probably a hinderance here. Something like 85% Vienna, 15% Munich, 5% Caramel/Crystal probably would’ve been better. </p><p>I'd also use a less attenuating yeast. If using NovaLager again in a malty style, I’m mashing at 158F and/or going heavy on dextrin-type malts. </p><span><!--more--></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZeKBzNUW6C1a53jzHZE49kdSUQmJt9FBCmwWKRUBHQcVdMHTIYQodNy_ulNkFG5SUIwvRlmhK5STywa1dl42FJnrddCOL3Rlue9pRX05VzCykmOrYZOldysK5y_u3xvtc-hiwgHdDPDKbXRcnBNCwnyuvqLY7_RxN-dUWsZ_S1AcvOSh5AySfiq7wgpCI/s4032/IMG_6483.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZeKBzNUW6C1a53jzHZE49kdSUQmJt9FBCmwWKRUBHQcVdMHTIYQodNy_ulNkFG5SUIwvRlmhK5STywa1dl42FJnrddCOL3Rlue9pRX05VzCykmOrYZOldysK5y_u3xvtc-hiwgHdDPDKbXRcnBNCwnyuvqLY7_RxN-dUWsZ_S1AcvOSh5AySfiq7wgpCI/s320/IMG_6483.HEIC" width="240" /></a></div><br /><p>Around three weeks after that first side-by-side, I did a second side-by-side with one of my gateway craft beers Samuel Adams Octoberfest. My first impression was that the Sam Adams more than held it's own with the Ayinger and Berkshire. </p><p>The homebrew felt like it benefitted from the additional time in the keg. It was slightly less hazy and definitely less boozy. Samuel Adams Octoberfest was fuller-bodied, with a more toasty malt flavor and some melanoidins. The homebrew was less complex, with a malt flavor that was bready with a hint of fruit. More hop bitterness came through the leaner body. </p><span><!--more--></span><p>In all this beer is okay. I could see this scoring in the high twenties in a BJCP competition. I've identified process changes I would make if using the NovaLager yeast again, and recipe changes next time I brew this style. </p><p>NovLager is designed to allow lagers to ferment and condition more quickly. I'd say it did that here. At two weeks grain-to-glass the beer was good, if not quite at it's peak. That was me pushing the limits of how quickly this strain could turn around a lager. At four to five weeks, the beer was noticeably smoother and more crisp. That is still less time than a traditional cold lager fermentation and extended lagering time. It is also possible that at an SG lower than 1.060 would smooth out a little more quickly.</p><p>For the recipe, next time I am going to use dramatically less Munich Malt. The commercial versions were all more toasty, which screams Vienna Malt to me. A lighter Caramel or Crystal Malt would also be a better choice. </p><p><span style="background-color: white;">Follow me on Instagram </span><a href="https://www.instagram.com/wouldbebrewmaster/" style="text-decoration-line: none;" target="_blank">@wouldbebrewmaster</a><br /><span style="background-color: white;">Like </span><a href="http://ift.tt/2bTKRyB" style="text-decoration-line: none;" target="_blank">The Would-be Brewmaster on Facebook</a><span style="background-color: white;"> </span><span style="background-color: white;"><br /></span>Share what beers you are drinking with me on <a href="https://untappd.com/user/JChalifour" target="_blank">Untappd</a> </p><p><br /></p><pre>Recipe: Inverted Fest
Brewer: Jason Chalifour
Style: Märzen
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 6.18 gal
Post Boil Volume: 5.68 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.059 SG
Estimated Color: 12.1 SRM
Estimated IBU: 20.6 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 83.0 %
Boil Time: 45 Minutes
Ingredients:
------------
Amt Name Type # %/IBU Volume
8.39 gal Amber Full (7-17 SRM) Water 1 - -
1.89 g Gypsum (Calcium Sulfate) (Mash) Water Agent 2 - -
0.75 g Baking Soda (Mash) Water Agent 3 - -
0.50 tsp Lactic Acid (Mash) Water Agent 4 - -
9 lbs 4.0 oz Munich Malt (Muntons) (8.1 SRM) Grain 5 86.0 % 0.72 gal
1 lbs Pilsner Malt (Muntons) (1.9 SRM) Grain 6 9.3 % 0.08 gal
8.0 oz Crystal 150 (60L) (Muntons) (76.1 SRM) Grain 7 4.7 % 0.04 gal
0.50 tsp Lactic Acid (Sparge) Water Agent 8 - -
0.60 oz Hallertauer Mittelfrueh [4.80 %] - Boil 60.0 min Hop 9 9.9 IBUs -
0.20 oz Cluster [7.80 %] - Boil 60.0 min Hop 10 5.3 IBUs -
0.50 oz Hallertauer Mittelfrueh [4.80 %] - Boil 15.0 min Hop 11 5.4 IBUs -
1.0 pkg Lalbrew Novalager (Lallemand #) Yeast 12 - -
Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 10 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 3.46 gal of water at 167.9 F 156.0 F 45 min
Sparge: Fly sparge with 4.11 gal water at 168.0 F</pre><pre>Notes:
------
Short on Hallertau, supplemented with Cluster for 60 min addition.
During sparge grain bed kept channeling, increased wparge water flow, ended up with 2"-3" of water above grain bed.
Took reading Day 6 (thought it was Day 8), 1.024, beer still hazy and green. Put back in ferm chamber, set temp to 68F (no heat, let free rise to ambient temp inside fridge)
Kegged on 9/18, tasted done if slightly alcoholic
</pre><p><br /></p>Jason Chalifourhttp://www.blogger.com/profile/01294535025892543299noreply@blogger.com0tag:blogger.com,1999:blog-2686013504634661397.post-45123153655426465462023-09-07T11:39:00.000-04:002023-09-07T11:39:11.366-04:00Tasting Notes: Simply the Zest (Fruit Beer)<p>As we hit the beginning of August I was anxious to put <a href="https://wouldbebrewmaster.blogspot.com/2023/07/brew-day-simply-zest-fruit-beer.html" target="_blank">this beer</a> on tap to enjoy during the last weeks of summer. I went as far as to taste test the beer after only seven days. Usually I am the type to let a beer sit for 14-24 days until I know it is done.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNy_GSFkn_JwYwBzUTxNiWz04UFU_ysWJjKRmBNbfOQSN5Lcr_GJG4y7D6wmKhr3-UYkKZlYnOxw9P8Xl9TVwnqT6rj6zDW8Tw5jlAQ5Tgqb7L7kTf7gFCUAOzcaTI791VxK9Mr1sCIXG2egD5D6RLS0SdkdVvubfP9gYZhA5rxoMia8QRmeh0W81JiWYk/s4032/IMG_6118.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNy_GSFkn_JwYwBzUTxNiWz04UFU_ysWJjKRmBNbfOQSN5Lcr_GJG4y7D6wmKhr3-UYkKZlYnOxw9P8Xl9TVwnqT6rj6zDW8Tw5jlAQ5Tgqb7L7kTf7gFCUAOzcaTI791VxK9Mr1sCIXG2egD5D6RLS0SdkdVvubfP9gYZhA5rxoMia8QRmeh0W81JiWYk/s320/IMG_6118.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Simply the Zest on the Left, Samuel Adams<br />Porch Rocker on the right.</td></tr></tbody></table><p>At 7 days the beer was still quite green. At 14 days it tasted ready to go.</p><span><a name='more'></a></span><p>Even though the beer tasted like it was done, it didn't quite have the lemon flavor I wanted. Adding more fermentables may have thrown off the balance of the kit slightly. My former colleagues in the UK may not be familiar with the radlers on the American market like Leinenkugel's Summer Shandy which are loaded with lemon flavor.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIlpFTtXJDmnffv_imSdvLmJZlg_Mn55FasCS2L2Hoxy53Tu8HaOmg2bYRpaYttwsbphT4-_l5oxlXIAjt5vhCqOZOuUE_W-K5Y1APY_YrPqHllGBkL_f66qBuZwu9axWpxmSMXdvyrIk3onOXeavqtMUEmPz699LDA-yW4VJmEXn7LaImh1KA290Hl4Pq/s4032/IMG_6100.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIlpFTtXJDmnffv_imSdvLmJZlg_Mn55FasCS2L2Hoxy53Tu8HaOmg2bYRpaYttwsbphT4-_l5oxlXIAjt5vhCqOZOuUE_W-K5Y1APY_YrPqHllGBkL_f66qBuZwu9axWpxmSMXdvyrIk3onOXeavqtMUEmPz699LDA-yW4VJmEXn7LaImh1KA290Hl4Pq/s320/IMG_6100.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Punching up the lemon flavor just a bit.</td></tr></tbody></table><p>To increase the lemon flavor I zested two lemons and boiled the zest in some water, essentially making a lemon zest tea. After boiling for around ten minutes, I juiced the lemons and added the lemon juice to the lemon tea to pasteurize the juice. I kept the mixture at a low simmer for an additional ten minutes while I cleaned and sanitized a keg. I then strained the liquid to remove the lemon zest, poured it into my keg, and racked the beer on top to ensure an even mixture.</p><p>After a couple days my beer was carbonated and ready to drink. In my mind I wanted the balance of my beer to be similar to Leinenkugel's Summer Shandy. However, I had a can of Samuel Adams Porch Rocker in my beer fridge. That served as my benchmark for this tasting.</p><h2 style="text-align: left;">Aroma:</h2><p>Simply the Zest: Some lemon pith. <br />Porch Rocker: Much more lemon, lemongrass. </p><h2 style="text-align: left;">Appearance:</h2><p>Simply the Zest: Gold with moderate haze. Foamy white head<br />Porch Rocker: Straw with brilliant clarity. Thick white head that fades</p><h2 style="text-align: left;">Flavor</h2><p>Simply the Zest: Nice blend of lemon and base beer - Blonde Ale? Low biscuity base malt. No hop flavor but sufficient hop bitterness. <br />Porch Rocker: Juicier than the kit, more lemonade than lemon flavor. Sweet up front, before lemon hits mid palate. </p><h2 style="text-align: left;">Mouthfeel </h2><p>Kit: Medium-light body, medium carbonation, clean finish with hint of lemon. <br />Sam: Medium body with Med high carbonation. Finish slightly dry</p><h2 style="text-align: left;">Overall</h2><p>First couple of pints of Simply the Zest did show some diacetyl. This could have been old beer in the line/ I gave the beer 14 days to ferment at 67F. Could have ramped up temp or let free rise. Could have also maybe used a little more time. Some extra time in the keg seemed to help the beeer condition.. </p><p>Simply the Zest tastes more like a lemon flavored beer than a blend of beer and lemonade; not a fault per se. I liked it more than Porch Rocker. Porch Rocker isn't a bad beer, but I prefer Leinie's and Narragansett Del's Shandy to it. The sweetness in the Sam beer is slightly off-putting. The lemon zest in my beer feels like it adds a nice bitterness. </p><p>I made an awesome summer crusher with little time and effort. My ingredient cost was also around $35. </p><p><span style="background-color: white;">Follow me on Instagram <a href="https://www.instagram.com/wouldbebrewmaster/" style="text-decoration-line: none;" target="_blank">@wouldbebrewmaster</a></span><br style="background-color: white;" /><span style="background-color: white;">Like <a href="http://ift.tt/2bTKRyB" style="text-decoration-line: none;" target="_blank">The Would-be Brewmaster on Facebook</a> </span><br />Share what beers you are drinking with me on <a href="https://untappd.com/user/JChalifour" target="_blank">Untappd</a></p>Jason Chalifourhttp://www.blogger.com/profile/01294535025892543299noreply@blogger.com0tag:blogger.com,1999:blog-2686013504634661397.post-2070828743623249722023-07-31T01:31:00.002-04:002023-09-07T11:58:47.738-04:00Brew Day: Simply the Zest (Fruit Beer)<p>So far in 2023 I haven't been brewing or writing a great deal. I did brew two batches for the summer; I need to write about that double brew day. </p><p>Summer being my favorite beer season, I really should have brewed one more batch. Especially for late summer when store shelves start to fill with marzens and festbiers. </p><p>Toward the end of July I happened upon a sale of<a href="https://muntonsbeerkits.com/collections/muntons-ingredients" target="_blank"> Muntons malt extract</a>. My supply of base malts has dwindled after being laid off, so the timing worked out well. I have three upcoming brews that needed English base malt. At $9.95 per can I can brew an extract batch for roughly the same price as buying base malt for an all grain batch at a homebrew shop.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQAvUQXCTTlqFAlEbo5RU9lTAE4eM01_EaZ0vNTaSmsjHvq202XxnxcjoAnZcEPt50pgVWaE97UCIFEgTd8kq_z4v7AXHBJUM-49QEi2EnADqcImfXrOtbdqhKJJMYkfVSyxNr9qliA2gwMlKhmq-ZOWKnPtITqYQxDGJ1YJM-wUFlcLIf6dOG1owAvsdH/s4032/IMG_5991.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQAvUQXCTTlqFAlEbo5RU9lTAE4eM01_EaZ0vNTaSmsjHvq202XxnxcjoAnZcEPt50pgVWaE97UCIFEgTd8kq_z4v7AXHBJUM-49QEi2EnADqcImfXrOtbdqhKJJMYkfVSyxNr9qliA2gwMlKhmq-ZOWKnPtITqYQxDGJ1YJM-wUFlcLIf6dOG1owAvsdH/s320/IMG_5991.HEIC" width="240" /></a></div><p></p><p>While loading up, the <a href="https://muntonsbeerkits.com/collections/tap-room/products/tap-room-lemon-radler-1-5-kg-3-3-lb" target="_blank">Muntons Simply the Zest </a>kit caught my eye. This would be a great way to sneak in one last brew for the summer! The weather this summer has not been conducive to a long, all grain brew day either with June being a washout, and July alternating between oppressive humidity and thunder storms. </p><span><a name='more'></a></span><p>One area Muntons has put a lot of focus into was modernizing their range of<a href="http://wouldbebrewmaster.blogspot.com/2023/07/making-great-homebrew-with-beer-kit-in.html"> canned extract kits</a> and malt extracts. The Taproom Range of kits was launched within the past couple of years. It is a range of one-off kits designed to keep things fresh and offer homebrewers new styles to brew. </p><p>I saw that the kit is designed to make a 3% radler akin to blending a 5-6% beer with lemonade. That was a little too lightweight for me. I wanted to make something closer to <a href="https://www.leinie.com/beer/summer-shandyr" target="_blank">Leinenkugel’s Summer Shandy </a>which is 4.2% with a wheat beer base. </p><p>I supplemented the kit with Wheat Malt Extract and dextrose. The idea was to bump up the ABV, but still have a beer that is light-bodied. BeerSmith estimated the FG at 1.009 which should be perfect. </p><p>The kit came with the Muntons Premium Yeast, which unlike the regular yeast is designed to ferment an all-malt wort. It should work just fine in my 93% malt recipe. </p><p>As I blended my ingredients the steam released a nice lemon aroma. I'll see how the beer tastes after a couple weeks. I can easily add some fresh lemon zest and juice if I think it needs more or a fresh lemon flavor.</p><p><span style="background-color: white;">Follow me on Instagram <a href="https://www.instagram.com/wouldbebrewmaster/" style="text-decoration-line: none;" target="_blank">@wouldbebrewmaster</a></span><br style="background-color: white;" /><span style="background-color: white;">Like <a href="http://ift.tt/2bTKRyB" style="text-decoration-line: none;" target="_blank">The Would-be Brewmaster on Facebook</a> </span><br />Share what beers you are drinking with me on <a href="https://untappd.com/user/JChalifour" target="_blank">Untappd</a></p><pre>Recipe Specifications
--------------------------
Boil Size: 1.28 gal
Post Boil Volume: 1.28 gal
Batch Size (fermenter): 5.28 gal
Bottling Volume: 5.03 gal
Estimated OG: 1.041 SG
Estimated Color: 3.1 SRM
Estimated IBU: 12.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 0 Minutes
Ingredients:
------------
Amt Name Type # %/IBU Volume
6.0 oz Corn Sugar (Dextrose) [Boil] (0.0 SRM) Sugar 1 7.8 % 0.03 gal
1 lbs 1.6 oz Spraymalt DME - Wheat Malt [Whirlpool] (5.0 SRM) Dry Extract 2 23.1 % 0.08 gal
3 lbs 4.8 oz Simply The Zest [Whirlpool] (3.0 SRM) Extract 3 69.1 % 0.25 gal
1.0 pkg Munton Fison Premium (Munton-Fison #-) Yeast 4 - -
</pre>Jason Chalifourhttp://www.blogger.com/profile/01294535025892543299noreply@blogger.com0tag:blogger.com,1999:blog-2686013504634661397.post-45113447312106567672023-07-26T08:13:00.001-04:002023-07-26T08:13:00.144-04:00Making great homebrew with a beer kit in a can or pouch<p><span style="font-family: inherit;">When I started brewing in the early 2010's, my first recipe kit came with two cans of un-hopped malt extract, some specialty malt to steep, and hop pellets to add in the boil. In that era many of homebrewers started that way. Traditionally here in the US, and especially internationally most brewers entered the hobby with an even simpler way to make beer at home: canned extract beer kits. My copy of the <a href="https://www.amazon.com/Complete-Home-Brewing-Revised-Updated/dp/B002CJPYO4/ref=sr_1_5?keywords=complete+joy+of+homebrewing&qid=1674979035&sprefix=complete+joy+of+%2Caps%2C229&sr=8-5" target="_blank">3rd Edition of the Complete Joy of Homebrewing</a> includes a chapter recipes for enhancing canned extract kits.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ACTAI6jfF1gsehOp3zy3hLFhhkCKsKpXIaB6fO7CrFzUDS92lHrcg75wgZCpPaas8_1wnxU6zwqL2hZhdFGPgq3xf-1WAdAk18bUpz7EctvlJ-0AdzmTizUT6XCUY8TTRojKEw2Ok4RDm6kgvCwyFzyd3ynlbh5_c899HdpJ1IoFpx-jdR1f9os2vLno/s3166/IMG_3970.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: inherit;"><img border="0" data-original-height="3166" data-original-width="2429" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ACTAI6jfF1gsehOp3zy3hLFhhkCKsKpXIaB6fO7CrFzUDS92lHrcg75wgZCpPaas8_1wnxU6zwqL2hZhdFGPgq3xf-1WAdAk18bUpz7EctvlJ-0AdzmTizUT6XCUY8TTRojKEw2Ok4RDm6kgvCwyFzyd3ynlbh5_c899HdpJ1IoFpx-jdR1f9os2vLno/s320/IMG_3970.HEIC" width="246" /></span></a></div><span style="font-family: inherit;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><p><span style="font-family: inherit;">These canned extract kits contain pre-hopped malt extract. The extract only needs to be dissolved in water before yeast is pitched and the wort is fermented. Usually, but not always additional fermentables are required and dissolved along with the contents of the beer kit. Then the brewer tops off with cool water to the desired batch size.</span></p><p><span style="font-family: inherit;">The main producers of canned extract kits currently are Coopers, Mangrove Jack and Muntons. The most widely available brand in the US is probably the <a href="https://www.mrbeer.com/" target="_blank">Mr. Beer</a> line of extract kits and equipment, which is produced by Coopers. Small in size and at moderate cost, Mr. Beer has been a low entry point four countless brewers.</span></p><p><span style="font-family: inherit;">Canned beer kits are popular in places like the UK and Canada where a pint at a pub or craft beer is relatively expensive due to taxes on alcohol. In these places a making a beer kit is a cheaper way to enjoy a beer. Beer kits are also popular in areas like parts of Asia or Eastern Europe where there is little or no craft beer available. Places where if you want anything other than a pale lager you need to brew it yourself.<span></span></span></p><a name='more'></a><p></p><p><span style="font-family: inherit;">Beer kits aren't as widely available in US homebrew shops as they were in the past. Coopers has added their Coopers branded kits to the <a href="https://www.mrbeer.com/5-gallon-brewing/5g-recipes" target="_blank">Mr. Beer website</a>. Muntons partnered with a distributor in Canada to set up a new <a href="http://www.muntonsbeerkits.com" target="_blank">direct-to-consumer website</a>, and to <a href="https://muntonsbeerkits.com/pages/register">distribute to homebrew shops</a> in the US as well as Canada. Mangrove Jack is distributed by its parent company BSG Handcraft, but their cider kits appear to be more available in the US than their beer kits. </span></p><p><span style="font-family: inherit;">When I worked for Muntons, I had an opportunity to play with these type of kits for the first time. I produced eight batches of beer kit beer for Homebrew Con in 2019. These type of kits receive a bad rap for making mediocre or worse beer. In my experience this is a bit unfair. Often these kits are being made by novice brewers who are making rookie mistakes like poor sanitation, not controlling fermentation temperature, or using chlorinated tap water. </span></p><p><span style="font-family: inherit;">One friend made a beer with a beer kit just to prove to friends in his homebrew club he could make a great beer with a beer kit base. Not only could his fellow brewers not tell, he entered the beer in the National Homebrew Competition and advanced to the final round!</span></p><p><span style="font-family: inherit;">Here are my best practices for making beer with a beer kit. </span></p><p></p><ol style="text-align: left;"><li><span style="font-family: inherit;">Try and use the freshest beer kit that you can: The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. This happens to bread in an oven, malt in a kiln, and wort in a brew kettle as heat accelerates the reaction. In malt extract the Maillard reaction will happen because you have sugars and amino acids floating around in syrupy goo. Since a can of extract sitting in a box or on a shelf isn't heated, the reaction is much slower. Most kits have best by date of two years after packaging. Old liquid extracts and beer kits will be darker, and can have an umami-off flavor.</span></li><li><span style="font-family: inherit;">Read the instructions before starting: Seems simple enough, but it is good to review before starting your brew day. This is also when you want to make sure you are clear on the units used in the instructions. I do not miss constantly going back and forth from US to metric units at work! If making changes to the kit, write out your brew steps. I created a BeerSmith equipment profile for no-boil extract batches which I use to create and log recipes. I print out my brew steps just as I would for an all grain batch.</span></li><li><span style="font-family: inherit;">Use good water: This is one pitfall I think many kit brewers fall down. By using good water, I am not talking about levels of sulfates, chorides or bicarbonates, I am just talking about good tasting water. Where I live our water is heavily chlorinated; untreated this water will make medicinal-tasting beer. If your tap water tastes great straight from the faucet, it should be perfectly fine for making a beer kit. If you have to filter out chlorine or other impurities, then be sure to filter the water you use to brew, treat your water with a campden tablet, or use bottled water.</span></li><li><span style="font-family: inherit;">Steeping specialty malts: This is one I have never done with a beer kit, but have seen and read about others doing. I'd call this step optional. The beer kit as is will produce the color the beer is supposed to be, and should have the malt flavor built in. What steeping a little bit of specialty malt is intended to do is add a little bit of a fresh malt character and maybe help with foam stability. By a little bit, for a 5 US gallon/19 liter - 6 US gallon/23 liter we're looking at as little as 4oz/115g - 8oz/230g steeped in your brewing liquor as you bring it to a boil before dissolving the beer kit in the water. Here are specialty malts I suggest steeping that do not require mashing.</span></li><ol><li><span style="font-family: inherit;">Pale lager, Pilsner, Blonde Ale, Golden Ale, Hazy IPA kits: A dextrin malt that is drum roasted like Carapils or Carafoam. In these styles you do not want to darken the beer at all.</span></li><li><span style="font-family: inherit;">Pale Ale, Amber Ale, English Bitters, Amber Lagers, Brown Ales, British and American IPA kits: Caramel or Crystal Malt, probably in the 40 L/110 EBC or 60 L/150 EBC range. </span></li><li><span style="font-family: inherit;">Porter & Stout kits: Chocolate Malt, Black Malt or Roasted Barley. I wouldn't go more than 4 oz/115 g unless you want the beer to be jet black and opaque.</span></li></ol><li><span style="font-family: inherit;">Do NOT boil your beer kit: Beer kits, and liquid malt extract are aseptic because they are packed at hot temperatures. There is no need to boil a beer kit to sterilize it. For that matter the only reason to boil un-hopped liquid extract is to isomerize alpha acids in hops in wort. </span></li><li><span style="font-family: inherit;">Use hot water to rinse liquid extract cans: Save some extra hot water in a pot or tea kettle to rinse any additional extract off the sides of the can. This makes sure you are getting as much of those sweet fermentables as possible in your fermenter. Additionally this helps clean the inside of the can and makes it ready to be recycled. Be careful when doing this. That can will get hot when you fill it up with near boiling water. Use an oven mitt or towel when holding a metal can full of hot liquid. </span></li><li><span style="font-family: inherit;">Use malt extract instead of sugar, in most cases: Many of the most common beer kits are the "kit and a kilo" style kit where you have one can of hopped malt extract that is designed to be made with an additional 1kg/2.2lbs of dextrose. Replacing some or all of the sugar called for in the instructions will produce a fuller-bodied and fuller-flavored beer. Often I will make a batch with the beer kit and one can of un-hopped malt extract.</span></li><li><span style="font-family: inherit;">Replace the yeast that comes with the kit, at least most of the time: This is one of the most-common cited pieces of advice in kit brewing. Conventional wisdom is that the yeast that comes with the kit is low quality, and because it has been sitting at room temperature is in poor condition. Like many things in life, the truth is a little more nuanced.</span></li><ol><li><span style="font-family: inherit;">The yeast under the cap of a beer kit almost certainly came from a large manufacturer of dry yeast. The yeast in and of itself isn't 'bad'. </span></li><li><span style="font-family: inherit;">The yeast in most beer kits is has a fairly neutral flavor profile so it can be used in a wide array of styles. </span></li><li><span style="font-family: inherit;">The kit manufacturer almost certainly chose a strain with a wide temperature range so it can be forgiving for new brewers, and brewers without temperature control. </span></li><li><span style="font-family: inherit;">Critically, the yeast that comes with the kit is often selected to ferment a wort with a high amount of simple sugars. That means it has low to moderate attenuation to ensure the kit produces a beer with adequate body and flavor even with a relatively large proportion of simple sugars.</span></li><li><span style="font-family: inherit;">If you use malt extract instead of sugar, I would absolutely suggest replacing the yeast.</span></li><li><span style="font-family: inherit;">Also, replace the yeast if you want to use a yeast more appropriate for the style of beer you are brewing like a lager or wheat beer.</span></li></ol><li><span style="font-family: inherit;">Cleaning and sanitation: Goes without saying that cleaning and sanitization is as critical for kit brewing as any type of brewing. </span></li><li><span style="font-family: inherit;">Take and keep good notes: If you make something great, you want to know how to repeat it. If your beer is less than great you want to know what to change for future batches. Treat a beer kit brew just like you would an all grain brew day in terms of attention to detail. </span></li></ol><p></p><p></p><div><span style="font-family: inherit;">Those best-practices will work if you follow the kit instructions to the letter. If you want to make a porter, and buy a porter beer kit, there probably isn't much you need to change. Still, if you want to make a beer kit your own with your own creative touches, you absolutely can.</span></div><div><ol style="text-align: left;"><li><span style="font-family: inherit;">Add hops: A dry hop charge a few days before packaging will certainly add hop aroma that might otherwise be missing from a beer kit. You can also add hops while dissolving the beer kit and let them steep for 15 minutes or so at near boiling temperatures to add a little extra hop flavor. Depending on the style I would add hops in 1oz/28g increments per batch to avoid completely throwing off the balance of the kit. If you find you want more hop character you can always add another ounce on your next batch. </span></li><li><span style="font-family: inherit;">Add additional spices and flavorings: You can also add spices and botanicals while you are heating up your water. Flavorings like coffee and chocolate which need more contact time with the beer can be added in the fermenter before packaging. </span></li><li><span style="font-family: inherit;">Experiment with different extracts and sugars: This applies to the "kit and a kilo"-style kits. Want to make a dark lager? Just add some amber or dark malt extract to a lager kit. Instead of dextrose you can use other sugars which can add character to your beer like honey, agave nectar, turbinado, demerara, brown sugar, maple syrup, Belgian candi-sugars, molasses, treacle, or anything else fermentable.</span></li><li><span style="font-family: inherit;">Replace top off water with juices: Fruit juices can be the easiest way to add fruit to any beer. With a beer kit it is especially easy to replace a portion of your top off water with fruit juice. A couple things to bear in mind:</span></li><ol><li><span style="font-family: inherit;">Make sure the juice you are using doesn't have any preservatives that will inhibit your yeast during fermentation.</span></li><li><span style="font-family: inherit;">Account for the sugars in the fruit juice you are using. In a one can kit that requires additional sugars, the simple sugars in the fruit juice can replace some or all of the additional fermentable needed. </span></li><li><span style="font-family: inherit;">Do not use too much juice. Be careful not to add to many simple sugars and risk drying your beer out. You do not want your beer to taste like a wine cooler. Plus, four gallons of something like cherry juice is pretty expensive!</span></li></ol><li><span style="font-family: inherit;">Use a priming sugar calculator to adjust carbonation: Some beer styles are more highly-carbonated that others. Many kit brewers, especially overseas use carbonation drops or prime each bottle with sugar. This works, but is a bit one-size-fits-all. Investing in a separate <a href="https://www.txbrewing.com/6-5-gallon-bottling-bucket.html" target="_blank">bottling bucket</a> will enable you to rack your beer on top of a priming sugar solution. This will allow you to adjust the amount of sugar you use more precisely, and have better control the carbonation level of the finished beer. A priming sugar calculator like <a href="https://homebrewacademy.com/priming-sugar-calculator/" target="_blank">this one</a>, will tell you how much sugar to add for the style you are making. </span></li></ol><div><span style="font-family: inherit;">I am sure there are experienced brewers, and brewers who started brewing all grain or even with unhopped extract don't see any need to brew with hopped extract kits. As someone who has been brewing for over a decade, I enjoy making beer kits from time to time because how quick and easy they are to make. I can make a beer kit beer in the time it takes to mash an all grain batch. For brewers short on time, or can only squeeze in a few brew days per year, they should definitely give beer kit brewing a try. </span></div><div><span style="font-family: inherit;"><br /></span></div><span style="font-family: inherit;"><!--more--></span><div><span style="font-family: inherit;"><br /></span></div></div><div><span style="font-family: inherit;">Some of my favorite kit beer recipes:</span></div><div><span style="font-family: inherit;"><br /></span></div><div><div><span style="font-family: inherit;"><br /></span></div><div><b><span style="font-family: inherit;">Recipe: Suffolk English Red</span></b></div><div><span style="font-family: inherit;">Style: Fruit Beer</span></div><div><span style="font-family: inherit;">TYPE: Extract</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">Recipe Specifications</span></div><div><span style="font-family: inherit;">--------------------------</span></div><div><span style="font-family: inherit;">Boil Size: 2.00 gal</span></div><div><span style="font-family: inherit;">Post Boil Volume: 2.00 gal</span></div><div><span style="font-family: inherit;">Batch Size (fermenter): 6.00 gal </span></div><div><span style="font-family: inherit;">Bottling Volume: 5.75 gal</span></div><div><span style="font-family: inherit;">Estimated OG: 1.042 SG</span></div><div><span style="font-family: inherit;">Estimated Color: 32.1 SRM</span></div><div><span style="font-family: inherit;">Estimated IBU: 19.8 IBUs</span></div><div><span style="font-family: inherit;">Brewhouse Efficiency: 72.00 %</span></div><div><span style="font-family: inherit;">Est Mash Efficiency: 0.0 %</span></div><div><span style="font-family: inherit;">Boil Time: 0 Minutes</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">Ingredients:</span></div><div><span style="font-family: inherit;">------------ </span></div><div><span style="font-family: inherit;">1 lbs Muntons Spraymalt Plain Amber [Boil] (10.0 SRM) Dry Extract </span></div><div><span style="font-family: inherit;">4 lbs Muntons Connoisseurs Wheat Beer [Boil] (5.6 SRM) Extract </span></div><div><span style="font-family: inherit;">1.12 gal Tart Cherry Juice - Knudsen [Primary] Juice </span></div><div><span style="font-family: inherit;">1.0 pkg Muntons Ale Yeast [23.66 ml] Yeast </span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">Based on a clone of New Glarus Wisconsin Belgian Red from Zymurgy Magazine.</span></div></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">The Amber Dry Malt Extract is to give a little extra malt character to balance all the simple sugars from the juice. I used the yeast with the kit for its moderate attenuation since the cherry juice was adding a ton of simple sugars.</span></div><span style="font-family: inherit;"><!--more--></span><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><div><b><span style="font-family: inherit;">DoNut (Shop) Brown Ale</span></b></div><div><span style="font-family: inherit;">Style: Spice, Herb or Vegetable Beer</span></div><div><span style="font-family: inherit;">TYPE: Extract</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">Recipe Specifications</span></div><div><span style="font-family: inherit;">--------------------------</span></div><div><span style="font-family: inherit;">Boil Size: 1.25 gal</span></div><div><span style="font-family: inherit;">Post Boil Volume: 1.25 gal</span></div><div><span style="font-family: inherit;">Batch Size (fermenter): 5.25 gal </span></div><div><span style="font-family: inherit;">Bottling Volume: 5.00 gal</span></div><div><span style="font-family: inherit;">Estimated OG: 1.050 SG</span></div><div><span style="font-family: inherit;">Estimated Color: 18.8 SRM</span></div><div><span style="font-family: inherit;">Estimated IBU: 18.1 IBUs</span></div><div><span style="font-family: inherit;">Boil Time: 0 Minutes</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">Ingredients:</span></div><div><span style="font-family: inherit;">------------ </span></div><div><span style="font-family: inherit;">3 lbs Muntons Spraymalt Plain Light [Boil] (5.0 SRM) Dry Extract </span></div><div><span style="font-family: inherit;">4 lbs Muntons Nut Brown Ale [Boil] (49.2 SRM) Extract </span></div><div><span style="font-family: inherit;">1.0 pkg Munton Fison Premium (Munton-Fison #-) Yeast </span></div><div><span style="font-family: inherit;">4.00 oz Coffee (Primary 3.0 days) Flavor </span></div></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">This beer was inspired by <a href="https://wouldbebrewmaster.blogspot.com/2016/03/beer-inspiration-in-our-backyard.html" target="_blank">Gentile Brewing</a>'s Bastion Brown Ale. I pulled over the brewer at the time to figure out the right dosing on the coffee and when to add it. I used Dunkin's house blend; I recommend a medium roast coffee. A dark roast might dominate the base beer entirely. If you can't find the Muntons Premium Yeast, Safale S-04 is a good substitute. </span></div><div><span style="font-family: inherit;"><br /></span></div><span style="font-family: inherit;"><!--more--></span><div><span style="font-family: inherit;"><br /></span></div><div><div><span style="font-family: inherit;"><br /></span></div><div><b><span style="font-family: inherit;">Ambar Cerveza Mexicano</span></b></div><div><span style="font-family: inherit;">Style: International Amber Lager</span></div><div><span style="font-family: inherit;">TYPE: Extract</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">Recipe Specifications</span></div><div><span style="font-family: inherit;">--------------------------</span></div><div><span style="font-family: inherit;">Boil Size: 2.60 gal</span></div><div><span style="font-family: inherit;">Post Boil Volume: 2.60 gal</span></div><div><span style="font-family: inherit;">Batch Size (fermenter): 5.50 gal </span></div><div><span style="font-family: inherit;">Bottling Volume: 5.25 gal</span></div><div><span style="font-family: inherit;">Estimated OG: 1.045 SG</span></div><div><span style="font-family: inherit;">Estimated Color: 8.0 SRM</span></div><div><span style="font-family: inherit;">Estimated IBU: 24.0 IBUs</span></div><div><span style="font-family: inherit;">Boil Time: 0 Minutes</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">Ingredients:</span></div><div><span style="font-family: inherit;">------------ </span></div><div><span style="font-family: inherit;">2 lbs Muntons Spraymalt Plain Amber [Boil] (10.0 SRM) Dry Extract </span></div><div><span style="font-family: inherit;">1 lbs Muntons Spraymalt Plain Dark [Boil] (30.0 SRM) Dry Extract </span></div><div><span style="font-family: inherit;">3 lbs 4.8 oz Mexican Cerveza Extract (Muntons) [Boil] (4.2 SRM) Extract </span></div><div><span style="font-family: inherit;">4.0 oz Corn Sugar (Dextrose) [Boil] (0.0 SRM) </span></div><div><span style="font-family: inherit;">1.0 pkg SafLager West European Lager (DCL/Fermentis #S-23) Yeast </span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">I saw someone online use the Mexican Cerveza Kit as a base to make something like Modello Negra or Dos Equis Ambar and I had to try it. I played around with different combinations of malt extracts and sugars until the color and fermentability was where I wanted it. A lager strain that can ferment warm like S-23 or 34/70 will produce a clean lager. Lutra Kveik could also work well here. </span></div></div><div><span style="font-family: inherit;"><br /></span></div><span style="font-family: inherit;"><!--more--></span><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><div><b><span style="font-family: inherit;">OG Sam Summer</span></b></div><div><span style="font-family: inherit;">Style: Fruit and Spice Beer</span></div><div><span style="font-family: inherit;">TYPE: Extract</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">Recipe Specifications</span></div><div><span style="font-family: inherit;">--------------------------</span></div><div><span style="font-family: inherit;">Boil Size: 1.25 gal</span></div><div><span style="font-family: inherit;">Post Boil Volume: 1.25 gal</span></div><div><span style="font-family: inherit;">Batch Size (fermenter): 5.25 gal </span></div><div><span style="font-family: inherit;">Bottling Volume: 5.34 gal</span></div><div><span style="font-family: inherit;">Estimated OG: 1.050 SG</span></div><div><span style="font-family: inherit;">Estimated Color: 5.2 SRM</span></div><div><span style="font-family: inherit;">Estimated IBU: 22.7 IBUs</span></div><div><span style="font-family: inherit;">Brewhouse Efficiency: 72.00 %</span></div><div><span style="font-family: inherit;">Est Mash Efficiency: 0.0 %</span></div><div><span style="font-family: inherit;">Boil Time: 0 Minutes</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">Ingredients:</span></div><div><span style="font-family: inherit;">----------- </span></div><div><span style="font-family: inherit;">0.66 oz Lemon (Dehydrated) (Boil 5.0 mins) Flavor </span></div><div><span style="font-family: inherit;">2.00 g Seeds of Paradise (Boil 5.0 mins) Spice </span></div><div><span style="font-family: inherit;">4 lbs Muntons Connoisseurs Wheat Beer [Whirlpool] </span></div><div><span style="font-family: inherit;">3 lbs 4.9 oz Extra Light Malt Extract (Muntons) [Whirlpool] </span></div><div><span style="font-family: inherit;">1.0 pkg Munton Fison Ale (Munton-Fison #-) [23.66 ml] </span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">I really wanted to re-brew my <a href="http://wouldbebrewmaster.blogspot.com/2019/06/brew-day-og-sam-summer-29b-fruit-and.html">OG Sam Summer</a> last summer, but being short on time I converted it to a beer kit recipe and made it while brewing an all grain batch. This batch was just ok. I drank most of it, but the body was a little heavy and yeasty.</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">Next time I make this I am replacing the can of Extra Light Liquid Extract with 2 lbs/900 grams of Extra Light or Pilsen Dry Malt Extract, and 0.5 lbs/227 grams of dextrose. I am also replacing the yeast with White Labs 008 East Coast Ale, or Safale S-05. With those changes, this should be damn close to the all grain batch. </span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">I have also made a similar Belgian Wit variant:</span></div><div><span style="font-family: inherit;">0.5 oz Bitter Orange</span></div><div><span style="font-family: inherit;">0.5 oz Sweet Orange</span></div><div><span style="font-family: inherit;">1 oz Coriander</span></div><div><div><span style="font-family: inherit;">4 lbs Muntons Connoisseurs Wheat Beer </span></div><div><span style="font-family: inherit;">3 lbs 4.9 oz Extra Light Malt Extract</span></div></div><div><span style="font-family: inherit;">1.0 pkg Munton Fison Premium </span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><span style="background-color: white;">Follow me on Instagram </span><a href="https://www.instagram.com/wouldbebrewmaster/" style="background-color: white; text-decoration-line: none;">@wouldbebrewmaster</a><br style="background-color: white;" /><span style="background-color: white;">Like </span><a href="http://ift.tt/2bTKRyB" style="background-color: white; text-decoration-line: none;">The Would-be Brewmaster on Facebook</a><br style="background-color: white;" /><span style="background-color: white;">Share what beers you are drinking with me on </span><a href="https://untappd.com/user/JChalifour" style="background-color: white; text-decoration-line: none;">Untappd</a></span></div></div><div><span style="font-family: inherit;"><br /></span></div><div><br /></div><p></p>Jason Chalifourhttp://www.blogger.com/profile/01294535025892543299noreply@blogger.com0tag:blogger.com,1999:blog-2686013504634661397.post-47020099263048013032023-02-23T14:56:00.000-05:002023-02-23T14:56:09.709-05:00Tasting Notes: Bernie's Dunkel (Munich Dunkel)<p>I have always run hot and cold with beer names. Originally when brewing was something Jennie and I did together, our brewery had a baseball theme as did all of our beer names. After awhile I ran out of baseball puns and references. Since then I either come up with a great name, or struggle to think of one. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfCcmF-FMkBA92sA5LhANfMlrYzIq6pA0K2OLPULyUjUu794XqLiwf_joY-W_dfv5M6xZ1nFbaFm1H2fIoqbWpln0kw3uh6uzwaF0ygdA2m_II4PDSeRso2RDL4Mpn1RLsFS6XK0S7izPJAVGwcm6_mJhhsppl4FTAPcIyxWaAePe4plpl8xs8n6P3Cg/s4032/IMG_5366.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfCcmF-FMkBA92sA5LhANfMlrYzIq6pA0K2OLPULyUjUu794XqLiwf_joY-W_dfv5M6xZ1nFbaFm1H2fIoqbWpln0kw3uh6uzwaF0ygdA2m_II4PDSeRso2RDL4Mpn1RLsFS6XK0S7izPJAVGwcm6_mJhhsppl4FTAPcIyxWaAePe4plpl8xs8n6P3Cg/s320/IMG_5366.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">von Trapp (L) and Bernie's Dunkel (R)</td></tr></tbody></table><p>As I drank the first samples, I was reminded of my grandmother's husband Bernie who she married in 2007. Bernie wasn't much of a beer drinker, but he was stationed in Germany while in the army. When he saw our first batch of <a href="https://wouldbebrewmaster.blogspot.com/2022/12/tenth-anniversary-brew-and-reflections.html" target="_blank">Double Play Dark</a> he recongized that dark ale as a dunkel. Bernie passed away in 2021. It is fitting this beer honors him.</p><p>In the original <a href="https://wouldbebrewmaster.blogspot.com/2023/01/forcing-myself-to-brew-and-not-think.html" target="_blank">brew day post</a>, I called the Munich Dunkel I was brewing Shoebert Lager. That name was in honor of a gray seal that visited my hometown of Beverly, Massachusetts. Shoebert swam through a culvert underneath MA Route 62 and ended up in Shoe Pond, hence the name Shoebert. Initially authorities were content to let Shoebert swim and feed in the lower section of Shoe Pond. For several days onlookers gathered at the pond to catch a glimpse of the gray seal. </p><span><a name='more'></a></span><p><br /></p><p>When Shoebert made his way to the fresh-water, upper section of the pond wildlife officials attempted to trap and relocate Shoebert back to the ocean. After those attempts were unsuccessful, Shoebert exited Shoe Pond in the middle of the night, waddled all over the driveways and parking lots of the adjacent Cummings Center office park, before eventually making it all the way across the lot to the front lawn of the Beverly Police station.</p><p>Shoebert was a local sensation. There have since been Shoebert cookies, a Shoebert children's book, t-shirts, and other novelties. Local brewers even named a collaboration beer "Waddle and Wave". By the time my beer was done, the name felt played out. </p><p>When it came time to make detailed tasting notes and compare with a commercial example, I went to Total Wine with the idea of finding a German example. When I couldn't find one brewed in Germany, I left with a sample pack from von Trapp Brewing that contained their Dunkel Lager. von Trapp is probably my favorite lager brewery, with Notch and Jack's Abby also in the mix. Every time I drink their beer, I tell myself I should drink it more often. </p><p>Below are tasting notes for my beer and the von Trapp. As always with these notes, the notes on my beer will be more detailed. Notes on the commercial beer will be focused on how it compares to my beer. </p><p style="text-align: left;">Aroma:<br /></p><p></p><ul style="text-align: left;"><li>Bernie's Dunkel: Brown bread, toffee, caramel, hint of chocolate. Clean fermentation and no hop aroma. </li><li>von Trapp: Tootsie roll and roasted nut. Slightly richer overall.</li></ul><div>Appearance:</div><p></p><div><ul style="text-align: left;"><li>Bernie's Dunkel: Brown with brilliant clarity. Foamy of white head with good lacing. </li><li>von Trapp: A shade lighter in color, better clarity indicating filtration. Head frothier.</li></ul><div>Flavor:</div></div><div><div><ul style="text-align: left;"><li>Bernie's:Rich malt, caramel and toast. Malty, but not sweet. Med-low hop bitterness adds balance. Low herbal hop flavor. Ferm character clean and fairly crisp. Finish slightly dry. </li><li>von Trapp: More toasty and less malty. Probably more attenuated. Very similar. </li></ul><div>Mouthfeel:</div></div></div><div><div><ul style="text-align: left;"><li>Bernie's: Med-full body with moderate carb. Creamy and rich without being heavy. </li><li>von Trapp: Spot on with mine. Maybe a hair lighter-bodied. </li></ul><div>Overall:</div></div></div><div><ul style="text-align: left;"><li>Bernie's: A home run! Lighter and more chocolate than recent Twin Barns 1810 Dunkel I tasted recently; that beer was more cola/coffee. I can’t think of anything I’d change. Will enter this in a competition to see what judges say. </li><li>von Trapp: Maybe a little crisper, but very similar.</li></ul><span><!--more--></span><div><br /></div><div>This is a malt-forward style where a vast majority of the grist is Munich Malt. Bernie's is 97.5% Muntons Munich Malt, and 2.5% Chocolate Malt for color and to add a hint of a toasty finish. </div><div><br /></div><div>While I don't know the grist of the von Trapp beer, I do know they are a BSG/Weyermann house. The description of the beer talks about Munich Malts with an s. My educated guess is grist is Weyermann Munich 2, Pilsner Malt, up to 5% of some type of CaraMunich, and a maybe a hint of Carafa.</div></div><div><br /></div><div>My dunkel only attenuated at 69% and finished at 1.017. It is to style, but at the high end in terms of body and malt flavor. If I wanted the beer to lighten up and attenuate a little more, I could replace a portion of the Munich Malt with some Pilsner.</div><div><br /></div><div>I did enter this beer in the upcoming Ocean State Homebrew Competition. We will see what the judges say!</div><div><br /></div><div><span style="background-color: white;">Follow me on Instagram <a href="https://www.instagram.com/wouldbebrewmaster/" style="text-decoration-line: none;" target="_blank">@wouldbebrewmaster</a></span><br style="background-color: white;" /><span style="background-color: white;">Like <a href="http://ift.tt/2bTKRyB" style="text-decoration-line: none;" target="_blank">The Would-be Brewmaster on Facebook</a> </span><br />Share what beers you are drinking with me on <a href="https://untappd.com/user/JChalifour" target="_blank">Untappd</a></div><p><br /></p>Jason Chalifourhttp://www.blogger.com/profile/01294535025892543299noreply@blogger.com0tag:blogger.com,1999:blog-2686013504634661397.post-16105505704049978692023-02-02T08:41:00.002-05:002023-02-02T08:41:18.458-05:00Tasting Notes: Pa's Lager (2022)<p>One of my <a href="https://wouldbebrewmaster.blogspot.com/2023/01/brew-years-resolutions-for-2023.html" target="_blank">Brew Year's Resolutions for 2023</a> is off to a great start! If you count the <a href="https://wouldbebrewmaster.blogspot.com/2023/01/blog-refresh-is-underway.html" target="_blank">blog refresh</a> I am working on, that's two. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNkl8ypQQgXZJSKE0gfocusYT-S5Y9uNUSWSGqJbIgVQ1PRjCxkDbl1pp3JkIavbQqcghf_lRKIshZK2FxSH3UspiSVa-B_HS6BNtxDTMMGE5OzS1NRpE7VcCFXDJOw1DEAn3EDnLG-iADIZWc07AJR9Y-PmoYhOqS4HHn_QzNQsxpiKUaMve-021KUQ/s4032/IMG_5278.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNkl8ypQQgXZJSKE0gfocusYT-S5Y9uNUSWSGqJbIgVQ1PRjCxkDbl1pp3JkIavbQqcghf_lRKIshZK2FxSH3UspiSVa-B_HS6BNtxDTMMGE5OzS1NRpE7VcCFXDJOw1DEAn3EDnLG-iADIZWc07AJR9Y-PmoYhOqS4HHn_QzNQsxpiKUaMve-021KUQ/s320/IMG_5278.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Harp Lager and Pa's Lager.</td></tr></tbody></table><br /><p>In addition to writing down somewhat detailed sensory notes on <a href="https://wouldbebrewmaster.blogspot.com/2023/01/forcing-myself-to-brew-and-not-think.html" target="_blank">this batch of Pa's Lager</a>, I picked up a commercial example to compare it to: Harp Lager. I love Guinness, and brewed in Ireland, Harp Lager was Guinness' first foray into lager brewing. I thought it was a good choice here for a couple of reasons. Presumably both beers were made with malt from the British Isles: Pa's Lager with Muntons Pilsner malt, and Harp with Irish barley malted by Guinness. I also wanted to revisit Harp after making my <a href="https://wouldbebrewmaster.blogspot.com/2022/11/cheap-pale-lager-tier-list.html" target="_blank">cheap lager tier list</a>. </p><span><a name='more'></a></span><p style="text-align: left;">These notes aren't necessarily going to be as detailed as I would write if judging in a competition. I am also not going to score the beer. The tasting notes on the commercial calibration beer will be more focused on how it compares to my beer, than it is evaluating the commercial beer in and of itself. </p><h2 style="text-align: left;">Tasting notes:</h2><p>Aroma: </p><p></p><ul style="text-align: left;"><li>Pa's Lager: Med-low malty sweet aroma: honey and light bread crust. Low herbal hop aroma. Overall subtle but nice complexity. </li><li>Harp: More straw and herbal hop aroma than Pa's Lager. Hop aroma still medium-low. </li></ul><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPVVWZoK10u1pYGUY9PHsmB6dmAlQR1pjN6Vv1nxisEI_hkKgyQGsS70U-wSOyvv6jxOXadCBMWPI6OLPT0s40Dy82ogWzcFnQe9AzbFKmq2CL0Fqu-9JkhZMUfCURuccRBktPM97JaqkHq93IPD_V0PjymJ-Pgph1PeXD2zu5mWrapoz1n71EY_kFKA/s4032/IMG_5279.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPVVWZoK10u1pYGUY9PHsmB6dmAlQR1pjN6Vv1nxisEI_hkKgyQGsS70U-wSOyvv6jxOXadCBMWPI6OLPT0s40Dy82ogWzcFnQe9AzbFKmq2CL0Fqu-9JkhZMUfCURuccRBktPM97JaqkHq93IPD_V0PjymJ-Pgph1PeXD2zu5mWrapoz1n71EY_kFKA/s320/IMG_5279.HEIC" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Harp (L) had a more frothy head with better retention.</td></tr></tbody></table><p>Appearance:</p><p></p><ul style="text-align: left;"><li>Pa's Lager: Straw to yellow with very good clarity. Foamy white head with moderate retention and good lacing </li><li>Harp: Color maybe slightly darker, and clarity brilliant. Head more frothy than foamy. Retention is better, likely caused by etched glass. </li></ul><p></p><p>Flavor: </p><p></p><ul style="text-align: left;"><li>Pa's Lager: Slightly malt focused: Italian bread, pound cake. Med-low hop flavor and bitterness, enough to balance. Flavor herbal and grassy, but not in a bad way. Fermentation super clean. Finishes a touch dry. </li><li>Harp: Doughy malt flavor with low malty sweetness. Med low hop bitterness and flavor. Finishes clean to slightly sweet. </li></ul><p></p><p>Mouthfeel: </p><p></p><ul style="text-align: left;"><li>Pa's Lager: Lightbody, Med-low carb, feels a little low for style. </li><li>Harp: Med body with medium carbonation. </li></ul><p></p><p>Overall: </p><p></p><ul style="text-align: left;"><li>Pa's Lager: Initially I thought it straddled the line between Int’l Pale Lager and German Pils, but I think hop character is restrained enough. Previous batches were less dry and had more residual malt character. </li><li>Harp: Very similar to my beer. The Harp has a little more hop aroma, but a little less hop flavor. The difference in body makes Harp feel more like a Helles, and Pa’s Lager more like a Pils. These differences are very subtle. My beer fits the style well and should do well in competition. </li></ul><span><!--more--></span><div><br /></div><div>This batch of Pa's Lager did finish at 1.006. Based off an original gravity of 1.050, means it attenuated at over 85%. For this style it still works. The first thing BJCP Guidelines say about the overall impression of an International Pale Lager is "A highly attenuated pale lager". I do remember earlier batches having more body and malt flavor.</div><div><br /></div><div>I am very happy with the clarity and clean fermentation character. I am willing to bet that Guinness filters Harp Lager, and may well use finings in the fermenter. Other than a pinch of Irish moss in the kettle, the clarity in Pa's Lager is purely the result of six weeks of lagering.</div><div><br /></div><div>I will be sending this off to a competition and am interested to see how it does.</div><div><br /></div>Follow me on Instagram <a href="https://www.instagram.com/wouldbebrewmaster/">@wouldbebrewmaster</a><br />Like <a href="http://ift.tt/2bTKRyB">The Would-be Brewmaster on Facebook</a> <br />Share what beers you are drinking with me on <a href="https://untappd.com/user/JChalifour">Untappd</a> <div> </div><p></p>Jason Chalifourhttp://www.blogger.com/profile/01294535025892543299noreply@blogger.com0tag:blogger.com,1999:blog-2686013504634661397.post-83990399310459250112023-01-17T19:14:00.003-05:002023-01-17T19:14:30.401-05:00Keeping an effective brew log - what I should have started doing from the beginning<p>Author David McCullough wrote all of his books on a typewriter. What makes this noteworthy is that McCullough only just passed in 2022, and his last book was published in 2019. His justification was that he never had to worry about one push of a button erasing his work. As I have gone through every published post and inserted recipes, I have noticed more missing recipes than I thought.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmkar-841SyyQhzLZM-QU3YMgnz8v0hZZZj2UZ6Uwt3QklVJPPEdedTTiuPOwLfdy-uap6E9Y-vOoA9Mhu9NCrxXCX6cDexLoJTP3tlVOJtvHew0MVyWo3__MF5gK2SICiNuB2U6mETwsOdWuNS4F6iODvpk_d5-uMUYLdLGX31AT5BXT4sc8um49sA/s3300/img001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3300" data-original-width="2550" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmkar-841SyyQhzLZM-QU3YMgnz8v0hZZZj2UZ6Uwt3QklVJPPEdedTTiuPOwLfdy-uap6E9Y-vOoA9Mhu9NCrxXCX6cDexLoJTP3tlVOJtvHew0MVyWo3__MF5gK2SICiNuB2U6mETwsOdWuNS4F6iODvpk_d5-uMUYLdLGX31AT5BXT4sc8um49sA/s320/img001.jpg" width="247" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Brew sheet from my AHA-finalist Imperial Stout</td></tr></tbody></table><br /><p>When I started brewing in 2012, even before I started brewing my first batch, I looked for a mobile application I could use as a brew log. Back then the motto was, "There's an app for that!". At the time storing everything on an iPhone application seemed like the only way to go. Ten years later as our phones fill up with large image files, larger video files, and podcasts, many of us are removing seldom-used apps to save storage space on our devices. </p><p><span></span></p><a name='more'></a><p></p><p>Eventually, I migrated to BeerSmith and have stored my brew log locally on my PC. There were still missing recipes. Either recipes and batches that were deleted accidentally, or new versions being created without the original version being saved. I also never entered recipe kits in my brew log. Instead, I would keep the instruction sheet and write notes on the back. </p><p>After fully transitioning to BeerSmith, I did a much better job of logging my brew days. This includes more details on my raw materials such as "Muntons Planet Pale Malt" instead of just "UK 2-row Pale", and the Alpha Acid levels of my hops. Over time I have become diligent on logging my brew day measurements. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM2mVM-p2m7-KZfzk10vao2BqSktpUP6BjDLjTcmZlawiCq_mHqU7luaG8KXHXNffYOofl7CIxhYaHLGO4II7XJlGvQM-1REVK0hXPPUynFYzymrBjDn9OH-sZsFK3MA5uFUk5T4w5a16pHlB4LYM_mtNVGWnGLmReMS8fJJmqJN3g0hJU4GO9i55_FA/s3300/img003.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3300" data-original-width="2550" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM2mVM-p2m7-KZfzk10vao2BqSktpUP6BjDLjTcmZlawiCq_mHqU7luaG8KXHXNffYOofl7CIxhYaHLGO4II7XJlGvQM-1REVK0hXPPUynFYzymrBjDn9OH-sZsFK3MA5uFUk5T4w5a16pHlB4LYM_mtNVGWnGLmReMS8fJJmqJN3g0hJU4GO9i55_FA/s320/img003.jpg" width="247" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Page 2 of brew sheet.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TCvHlaBLPj9SLK-HIdI34vZtFa1ACYh34QhLE7R8lgsPLzuPHhRWSpAlj2N2EMZ32hmDCPU9OyEPa5GpRI2yDLcrhSlPVU4JZ59IwlxF-DJ-_rliWIp6VLyr9cVP4QJ8KFJJWdNuX8bf-LWjbFJruPmufXVupKx-R1cTXboWclrTT-OzHb5J4JFI9Q/s3300/img004.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3300" data-original-width="2550" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TCvHlaBLPj9SLK-HIdI34vZtFa1ACYh34QhLE7R8lgsPLzuPHhRWSpAlj2N2EMZ32hmDCPU9OyEPa5GpRI2yDLcrhSlPVU4JZ59IwlxF-DJ-_rliWIp6VLyr9cVP4QJ8KFJJWdNuX8bf-LWjbFJruPmufXVupKx-R1cTXboWclrTT-OzHb5J4JFI9Q/s320/img004.jpg" width="247" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">More notes on the back of the brew sheet.</td></tr></tbody></table><p>On brew day I used to use the BeerSmith mobile app as a brew day timer and to log my brew day readings. After awhile I found printing the recipe sheet and writing down readings, last-second substitutions, and any other notes from brew day down on paper to be much easier. As I enter each ingredient, I tick it off of my recipe sheet so I knew it was not forgotten. While I'm brewing, I don't want to fumble around with my phone. There were also a couple times were I slipped my phone in my pocket and the timer would pause.</p><p>If I had to start all over again, this is how I would log all of my brews. Professional brewers are required to keep detailed logs for tax purposes. If I were to start a professional brewery, I would make this an SOP for my brewery:</p><p></p><ol style="text-align: left;"><li>Create my recipe in BeerSmith, or similar brewing software. The recipe would include full details on all raw materials. </li><ol><li>If batch numbers and Certificates of Analysis (CoAs) are available, they will be referenced with the specifications for that batch entered. </li><li>At this time will make any needed adjustments made to achieve desired specifications for final product.</li><li>If a homebrew recipe kit, the ingredients will be entered in brewing software. From there I will make any needed adjustments to achieve the kit's target specification on my system.</li></ol><li>Recipe sheet will be printed. </li><li>On brew day measurements will be written down on recipe sheet. This includes:</li><ol><li>Mash temp vs target mash temp</li><li>Mash pH - If measured. Would be measured every batch if professional. For homebrew will use calculated pH.</li><li>Final Runnings gravity</li><li>Pre-boil gravity</li><li>Pre-boil volume</li><li>Post-boil volume</li><li>Volume in fermenter</li><li>Original gravity</li></ol><li>After yeast is pitch, these readings and any other brew day notes will be entered into brewing software.</li><li>Any post-fermentation gravity or temperature readings taken will be written down on brew sheet and logged in brewing software.</li><li>Final gravity reading and volume packaged will be written down and logged in brewing software.</li><li>Detailed tasting notes with description of Aroma, Appearance, Flavor, Mouthfeel and Overall Impressions will be saved on brewing software, as well as a hard copy either written or printed.</li><li>The hard copy will be stapled to the original brew sheet. Brew sheet and tasting notes will be filed in fire-resistant filing cabinet.</li><li>If entered into competition, the judges scores and feedback will be saved on brewing software. Scoresheets will be saved with the original brew sheet and tasting notes. Any emailed scoresheets will be printed.</li></ol><div>That last point is an interesting one. I have a lot of paper scoresheets from competitions. Almost none of the scoresheets are dated. Some have cover sheets with the name of the competition the scoresheets came from, while some do not. Mostly all I have to go on is the style, or additional ingredients if the beer was entered in a specialty category. Now, the best I can do is make an educated guess as to which brew was being scored on the sheet.</div><div><br /></div><div>What I like about this SOP I created is that I can easily look up a batch in my BeerSmith brew log folder, while also having paper copies as backup. Maybe this makes me an old or a boomer, but I still think physical media has value in 2023. Who is to say you won't lose a computer hard drive, a cloud storage solution won't go offline, or your favorite steaming service pulls a movie or show you would like to watch?</div><div><br /></div><div><span style="background-color: white;">Follow me on Instagram <a href="https://www.instagram.com/wouldbebrewmaster/" style="text-decoration-line: none;" target="_blank">@wouldbebrewmaster</a></span><br style="background-color: white;" /><span style="background-color: white;">Like <a href="http://ift.tt/2bTKRyB" style="text-decoration-line: none;" target="_blank">The Would-be Brewmaster on Facebook</a> </span><br />Share what beers you are drinking with me on <a href="https://untappd.com/user/JChalifour" target="_blank">Untappd</a> </div><p></p>Jason Chalifourhttp://www.blogger.com/profile/01294535025892543299noreply@blogger.com0tag:blogger.com,1999:blog-2686013504634661397.post-4273924808431595242023-01-11T01:47:00.058-05:002023-01-11T01:47:00.190-05:00Blog refresh is underway<p><span style="font-family: inherit;">I finally started the long-needed refresh of the blog. When I set up the blog on Blogger, it was initially just an archive of what I wrote for Wicked Local. Then I started posting my content here and pushing it to Wicked Local. I never put a great deal of effort into the design and layout of the site.</span></p><p><span style="font-family: inherit;">As I mentioned on my <a href="https://wouldbebrewmaster.blogspot.com/2023/01/brew-years-resolutions-for-2023.html" target="_blank">Brew Year's Resolutions for 2023</a>, I knew the older posts which I exported from Wicked Local's WordPress, and imported into Blogger had some formatting issues. This includes mis-sized and mis-located pictures, captions with code showing, and posts with no tags. <span></span></span></p><a name='more'></a><p></p><p><span style="font-family: inherit;">What I have started doing is going post-by-post to fix captions, edit photos, updating hyperlinks, and adding recipes. I decided to list the recipes at the foot of each brew day post. Brewers and beer nerds can scroll down for the nitty-gritty, while readers who may not be brewers can enjoy my prose.</span></p><p><span style="font-family: inherit;">My brew log is on BeerSmith. I didn't start using BeerSmith until 2016. Before that time, I used the Brewology101.com website and The Brewing Assistant app for iPhone. The site has since been taken down, and app is no longer on the App Store. I did export my recipes from there and import them into BeerSmith years ago, but there are some recipes that are missing. Some of the Brew Day posts from 2014 and 2015 may be missing full recipes. The ingredient details may be incorrect or incomplete. As I add the recipes, I am updating them to the best of my memory.</span></p><p><span style="font-family: inherit;">I have also added jump breaks to the posts so the first couple paragraphs show up on the main page. The idea is to make it easier to browse through different articles. I am also lightly editing these articles as I go. By lightly editing, I am talking about obvious grammar errors. As I skim posts from seven to eight years ago, there are certainly things I did that I wouldn't do now. I am not editing any of that.</span></p><p><span style="font-family: inherit;">I started editing posts from the very beginning in 2014. I almost forgot how much I used to write. Part of my agreement with Wicked Local to host the blog was that I would write twice a week. Nobody really checked. They weren't paying me, so I wasn't going to get fired or anything. Still, twice a week was more of a personal goal. </span></p><p><span style="font-family: inherit;">As of right now I am finished with 2014. I expect 2015 and 2016 to take even longer. Once I get to 2017, those posts were created her on Blogger and should need less TLC. That is also when I started travelling and writing less. </span></p><p><span style="font-family: inherit;">Once I clean up all of the posts, I'll update the main page. If you see the Blog List on the main page it is pretty obvious. This place is due for a fresh coat of paint.</span></p><p><span style="font-family: inherit;"><span style="background-color: white;">Follow me on Instagram <a href="https://www.instagram.com/wouldbebrewmaster/" style="text-decoration-line: none;" target="_blank">@wouldbebrewmaster</a></span><br style="background-color: white;" /><span style="background-color: white;">Like <a href="http://ift.tt/2bTKRyB" style="text-decoration-line: none;" target="_blank">The Would-be Brewmaster on Facebook</a> </span><br />Share what beers you are drinking with me on <a href="https://untappd.com/user/JChalifour" target="_blank">Untappd</a></span></p><p><br /></p>Jason Chalifourhttp://www.blogger.com/profile/01294535025892543299noreply@blogger.com0tag:blogger.com,1999:blog-2686013504634661397.post-24102658805650799942023-01-09T06:30:00.016-05:002023-01-10T01:47:06.688-05:00Brew Year's Resolutions for 2023<p>What should my resolutions be for this year? <a href="https://wouldbebrewmaster.blogspot.com/2023/01/forcing-myself-to-brew-and-not-think.html" target="_blank">I have no idea what I am doing with my life</a>. Fuck do I know?</p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjgaGl487cZx2TF8pLQqsZZNW_wQ4ysRo92y7vYVDcsqypbgpar-b6h0f6SkYDIENJ3z5pPmVVc2Y7QeNvg2Tny9D0yRF7Sm4Hj6BFCy1vU7QeNmJonWrMv1ZWA72OeJ5ae0pngIxzspUN2zenwujJ2bX3LKphn6Ci82XsvRp8gxIun0IvrqjrhFzDZ2A" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="630" data-original-width="1200" height="168" src="https://blogger.googleusercontent.com/img/a/AVvXsEjgaGl487cZx2TF8pLQqsZZNW_wQ4ysRo92y7vYVDcsqypbgpar-b6h0f6SkYDIENJ3z5pPmVVc2Y7QeNvg2Tny9D0yRF7Sm4Hj6BFCy1vU7QeNmJonWrMv1ZWA72OeJ5ae0pngIxzspUN2zenwujJ2bX3LKphn6Ci82XsvRp8gxIun0IvrqjrhFzDZ2A" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My mental issues aren't this bad.</td></tr></tbody></table><br /></p><p>That is only a slight exaggeration. It's been three years since I made Brew Year's Resolutions. Before starting this post, I skimmed through my previous years resolutions. My batting average on these resolutions is about what I expect the <a href="https://anchor.fm/fenwayonfire" target="_blank">2023 Red Sox</a> to be. I still haven't studied for, or taken the BJCP Exam since 2019. My basement brewery still doesn't have a sink and is as disorganized as I usually am. I also still have not perfected Galloupe Gold as our house beer. Why do I do these again?<span></span></p><a name='more'></a><br /><p></p><p>Anyway, here are my resolutions in order of probability I achieve them:</p><p></p><ul style="text-align: left;"><li>Detailed BJCP-style tasting notes on every batch, and log them: Jotting down some quick notes on the aroma, appearance, flavor, mouthfeel and overall impression on my latest batch <a href="https://wouldbebrewmaster.blogspot.com/2022/10/tasting-notes-curlys-pumpkin-milk-stout.html" target="_blank">Curly's Milk Stout</a> really helped me analyze the beer. In the past I relied on memory to recall what I liked or didn't about a beer, or what I would change about a beer. Well, after <a href="https://wouldbebrewmaster.blogspot.com/2022/12/tenth-anniversary-brew-and-reflections.html" target="_blank">over ten years of brewing</a> that's not going to work anymore. I do log every brew in BeerSmith, but I will make it habit to include tasting notes for every batch in my beer log. Bonus points if I can do a side-by-side with a commercial example. <br /><br /></li><li>Stop ingredient hoarding: I fell into this trap when I started buying bulk hops online. Over time the dorm fridge I bought as a separate beer fridge became my hops fridge. As I started brewing a little less often, started <a href="https://wouldbebrewmaster.blogspot.com/2019/08/2019-hop-harvest-is-underway.html" target="_blank">growing my own hops</a>, and <a href="https://wouldbebrewmaster.blogspot.com/2021/02/falling-out-of-love-with-new-england-ipa.html" target="_blank">brewing less IPA</a>s, I was buried in old hops. For the most part I didn't have any issues, but there were a couple batches where the old hops showed. In particluar IPAs or anything dry hopped. <br /><br />Homebrewers can be notoriously cheap. Making homebrew as cheaply as possible can become a game. At this point, I don't care anymore. I am fine buying hops by the ounce at the homebrew shop. As my inventory of Muntons malt starts to dwindle and I buy malt by the pound again, that will be a shock to the system. <br /><br /></li><li>Make a decent NEIPA again: I brewed a few New England IPAs and Pale Ales in the mid to late 2010s. These were not Tree House-quality, but I was happy with them. My earliest attempts were even bottle-conditioned. This was in an era before store shelves were consumed with hazies. For whatever reason my last couple of attempts at the style were horrible. I am talking drain-pours. I think this is mostly old hops (see above). <br /><br />I did brew 30 gallons of NEIPA for the <a href="https://www.instagram.com/p/CftIpz2qRwr/" target="_blank">Muntons booth at Homebrew Con</a> in Pittsburgh: 10 gallons of the Muntons Flagship Hazy IPA kit, 10 gallons of a partial-boil with Muntons Oat Malt Extract, and 10 gallons of all grain as part of a side-by-side experiment. Five of the six kegs were great, one was horribly oxidized. This is something I know I can do. I just want to brew one of my own again and have it be drinkable.<br /><br /></li><li>Brew more new styles: I have always felt like once I have brewed a style, I am better equipped to evaluate it. This is true even if my beer is flawed or misses the mark for that style. To keep track of what styles I have and have not brewed, whether I successfully brewed the style, and whether I have a recipe dialed in, I created a <a href="https://docs.google.com/spreadsheets/d/1_gMAHpzLjW_rQE53dvXBGEJG31QIyViIUpq1wIZ2-P0/edit#gid=0" target="_blank">spreadsheet</a>. As of today these are the new styles I am thinking about tackling:</li><ul><li>American Light Lager</li><li>German Helles Exportbier (fka Dortmunder Export)</li><li>Tropical Stout</li><li>Biere de Garde<br /><br /></li></ul><li>Reformat the blog: The blog was originally hosted on Gatehouse Media's WordPress platform for their blogs. I was prescient to export the articles, and create my own blog on Blogger. Originally I did this because it was always difficult to find articles in the archives on the various Wicked Local sites. Now with all of the changes at Gatehouse/Gannett, I don't think my blog really exists over there anymore. Occasionally I will google one of my old posts, and it will still exist on the website of a random South Shore paper. Other than that, this is the place where my work lives<br /><br />Moving the blog here has created several issues in the archives. There are lots of photos that are missing, mis-sized, and aren't captioned. There are probably broken links in the old articles. Tags are probably non-existent. Some articles have recipes, some just a link to BeerSmith, some have nothing at all. I need to start from the beginning, go post-by-post and clean a lot of this up. The main page could also use a face-lift. </li></ul><div>I have no idea what 2023 holds. I do know what my first batches of 2023 will be. I do expect to write more. That is not a resolution. Don't hold me to it!</div><div><br /></div><div><span style="background-color: white; font-family: times; font-size: 14.85px;">Follow me on Instagram <a href="https://www.instagram.com/wouldbebrewmaster/" style="text-decoration-line: none;" target="_blank">@wouldbebrewmaster</a></span><br style="background-color: white; font-family: times; font-size: 14.85px;" /><span style="background-color: white; font-family: times; font-size: 14.85px;">Like <a href="http://ift.tt/2bTKRyB" style="text-decoration-line: none;" target="_blank">The Would-be Brewmaster on Facebook</a> </span><br />Share what beers you are drinking with me on <a href="https://untappd.com/user/JChalifour" target="_blank">Untappd</a></div><p></p>Jason Chalifourhttp://www.blogger.com/profile/01294535025892543299noreply@blogger.com0tag:blogger.com,1999:blog-2686013504634661397.post-39662918503713490422023-01-03T16:07:00.004-05:002023-01-09T21:05:59.484-05:00Forcing myself to brew and not think about the future too much<p></p><div class="separator" style="clear: both; text-align: left;"><br /></div>They say one of the signs of depression is no longer finding joy in the things that you love. The past few weeks I have certainly been feeling depressed. In early November I found out that Muntons was eliminating my position at the end of 2022. This wasn't a surprise to me. For at least a year my job felt tenuous. Still, when the call came it was a punch to the gut. <span><a name='more'></a></span><span></span><div><br /><p></p><p></p><p>I was told I was being let go, but that I also needed to stay on the road to give as much support to Muntons' newest distributor as possible before I was let go. That meant multiple trips out of state. Time alone at airports or on six-hour car rides to the distributor’s territory which provided too much time to think about what I was going to do with my life. The days in the territory were hectic, squeezing in as many cold calls as possible with their sales team. Between sales calls in the car I did my best to share knowledge with a sales team with no background in brewing or the beer industry. At the end of those days were plenty of sleepless nights alone in hotel rooms.</p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcXwpwgsMS1NeK_264pVOuSOZxa65ezyQQmSuLgJdO8ABqTMvCylSvjBIXG99_q9s3QA57wUKtNu0dem8cjf91tdW_9Zd68H-fcRdZZ3gtrqcBJEa1lCcRShFbkeclhe5zbCjn1w2El9Tx2yNNtnoCL3go4RZbsBfZz4xjHm2M8xWx5okgzBum_Ux9nA/s3404/IMG_4917.HEIC" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="2553" data-original-width="3404" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcXwpwgsMS1NeK_264pVOuSOZxa65ezyQQmSuLgJdO8ABqTMvCylSvjBIXG99_q9s3QA57wUKtNu0dem8cjf91tdW_9Zd68H-fcRdZZ3gtrqcBJEa1lCcRShFbkeclhe5zbCjn1w2El9Tx2yNNtnoCL3go4RZbsBfZz4xjHm2M8xWx5okgzBum_Ux9nA/s320/IMG_4917.HEIC" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pa's Lager on the left, Shoebert Dunkel on the right.</td></tr></tbody></table><p></p><p>The only thing that has been more depressing than knowing I was going to be out of work, has been looking for work. I hate LinkedIn with every fiber of my being. It's like someone decided we needed a social network for phoniness and corporate-speak. When I scroll Indeed none of the job listings look appealing. I am fortunate that several friends and colleagues have reached out; I do have some irons in the fire. Unfortunately, I am still struggling with a general sense of unease. </p><p>After five and a half years with Muntons I don't know if I want to stay in the beer industry or not. The conflicting emotions have been hard to process. Jamil Zainasheff wrote an outstanding <a href="https://byo.com/article/you-can-go-homebrew-again/" target="_blank">column about selling his brewery</a> and leaving the beer industry. The column hit so close to home that it moved me almost to the point of tears. After reading the column, I tossed the magazine aside and poured a glass of whiskey. Leaving what you know is scary. Similar to Jamil's feeling of being worn down, I feel worn down trying to compete with larger and better-run competitors. I also have thoughts that maybe if I or our team were more successful, I wouldn't be in this position.</p><p>The raw ingredients space is a specific niche without a lot of openings. I've applied for a few over the past year with no success. There are plenty of aging professional brewers with industry contacts the technical nous for these roles. </p><p>I recently met a head brewer from a 30-barrel production brewery. I happened to be wearing my Muntons jacket, and he recognized it right away. The brewer mentioned that he and the other head brewer had recently met with the sales representative from their hop supplier. After the meeting he told his colleague, “Someday when we’re tired of brewing, that will be us. We’ll get a job selling hops or working for <a href="http://www.bsgcraftbrewing.com" target="_blank">BSG</a>.”</p><p>I replied, “Well, I went straight from homebrewer to the cushy sales job. I skipped over the production brewer step. What am I supposed to do now?” Any other job I could see myself taking in the industry feels like I would be starting at zero. Maybe the industry has chewed me up and is now spitting me out. </p><p>Anyway, I did have some time at home around Thanksgiving. I barely left the couch. I might have showered once every three days. I was a sad sack indeed. I wasn't motivated to do anything including brewing, but I made myself brew just to do something constructive and to occupy my mind.</p><p>It had been a couple of years since I brewed <a href="https://wouldbebrewmaster.blogspot.com/search?q=pa%27s+lager" target="_blank">Pa's Lager </a>so that needed to come back. The homebrew shop didn't carry Liberty hops, so I subbed in Hallertau Mittlefruh for the late hop addition. My crush was too fine and my sparge stuck immediately. I had to empty the mash tun and add several handfuls of rice hulls for wort to start flowing. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP1RCrMPh1hxNcB0-f4xA5OgI83mkXxDfYyUv1FxvnT5saHFzeLOfVcHhcvUlYSO9WvXmfV9mcjCBhVXWDRcSTDVSAGDeKGnrviyZ3b5-KVtYRj7DDqUE6dRFRQmCcTWzyll4U81C93WlQTmuJw3DXoCUbWM16kvO0PpcrxK7Nikf__I6eLA7NWDyryg/s4032/IMG_4911.HEIC" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP1RCrMPh1hxNcB0-f4xA5OgI83mkXxDfYyUv1FxvnT5saHFzeLOfVcHhcvUlYSO9WvXmfV9mcjCBhVXWDRcSTDVSAGDeKGnrviyZ3b5-KVtYRj7DDqUE6dRFRQmCcTWzyll4U81C93WlQTmuJw3DXoCUbWM16kvO0PpcrxK7Nikf__I6eLA7NWDyryg/s320/IMG_4911.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Look how fine that is, should have<br />known it would be trouble.</td></tr></tbody></table><p></p><p>Munich Dunkel is a style I have wanted to brew for a long time. I have been slowly working through a 55lb sack of Munich Malt, and this was a way to use some of it up. The recipe was based on Jamil's from Brewing Classic Styles except I used Chocolate Malt instead of Carafa Special II. Even as I leave Muntons my disdain for debittered malt, and Weyermann malt generally remains. Leos are nothing if not fiercely loyal.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNOptY-9_XXXbnVZC1sZaEuroslzJ_LaoytHCUIT2WJHa1VWNUSyABOo-HWoKyvSRi6ISzh1DVKi8WNNX34SVq0O0ImbindAAO2Uszv8f1ofAKMxjw7Iz4kYhgLmT4KRhf8DGmsSqa3daemo3OKK1xl52-FPJ-3Dh4bQAsz_yCrOjsAFxKcBQYyqlAg/s4032/IMG_4905.HEIC" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNOptY-9_XXXbnVZC1sZaEuroslzJ_LaoytHCUIT2WJHa1VWNUSyABOo-HWoKyvSRi6ISzh1DVKi8WNNX34SVq0O0ImbindAAO2Uszv8f1ofAKMxjw7Iz4kYhgLmT4KRhf8DGmsSqa3daemo3OKK1xl52-FPJ-3Dh4bQAsz_yCrOjsAFxKcBQYyqlAg/s320/IMG_4905.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">That crush is more like it! Dunkel ran off<br />like a champ. </td></tr></tbody></table><p></p><p>Ironically the day I found out I was being let go, I was at Mass Brewers Guild event and had just sat in on a talk from Ashleigh Carter, Owner/Head Brewer at Bierstadt Lagerhaus in Denver. Bierstadt is an all-German lager brewery. It is a shrine to beer nerds and professional brewers. I did follow a couple of Ashleigh's best-practices in these two lagers: </p><p></p><ul style="text-align: left;"><li>I added the Chocolate Malt at the end of the mash to try and not pull too much astringency from the malt. </li><li>I waited until the wort was at fermentation temperature before pitching, instead of pitching as soon as the beer is under 90F and then lowering the temperature. </li><li>I also started both beers off at a colder temperature than I usually use for my lagers. The beers took 36 hours before krausen started to form. I was almost starting to get nervous.</li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQRbYiKaXOVH0AkWjH0jQk1wKel63Z3lfOn8F3g79NWbJHYIyh4qaiglzPwdknD2cX94X6QuuqfNBlNg9CBgAWPxun73mQJhmAiP5qJdAlpwhZlZCTNeY0FJ8rJAA0P8jRgJHFPcjZqrBWs36wtAaVfGqtS7ILj1gooIbAWCgTH0lD4vu3HhKSqSS2Q/s4032/IMG_4918.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQRbYiKaXOVH0AkWjH0jQk1wKel63Z3lfOn8F3g79NWbJHYIyh4qaiglzPwdknD2cX94X6QuuqfNBlNg9CBgAWPxun73mQJhmAiP5qJdAlpwhZlZCTNeY0FJ8rJAA0P8jRgJHFPcjZqrBWs36wtAaVfGqtS7ILj1gooIbAWCgTH0lD4vu3HhKSqSS2Q/s320/IMG_4918.HEIC" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">I held both beers at those colder temperatures for four days, then ramped up two degrees per day for four days until I got to the top of the recommended temperature range for the yeast in the dunkel. Then I ramped the temperature down two degrees per day until both beers were down to 39F to lager. When I was away, Jennie adjusted the temp controllers. </div><div class="separator" style="clear: both; text-align: center;"><br /></div>Around a month after brew day, I pulled samples of both: <div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLvCNYXVsBGWJ8aJMeeNC7ktBYoWXIgh4GCRcaXZpI3NOpO2u3gbYvnKSEgMghf86fZgGVY_S0-kwEg8T5EtGWCmWIpBYFrMOpySiKv2A1eBekGiQgwYlCe4yM2Nc-wPN_lHf5XjTSBqEY40lEotOBWnUuC1gaHQVlazn4_EsR-A0CuB2wlyCYXGOnYQ/s4032/EE4A02F5-2FC3-444D-8E14-C8ED9301DC84.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLvCNYXVsBGWJ8aJMeeNC7ktBYoWXIgh4GCRcaXZpI3NOpO2u3gbYvnKSEgMghf86fZgGVY_S0-kwEg8T5EtGWCmWIpBYFrMOpySiKv2A1eBekGiQgwYlCe4yM2Nc-wPN_lHf5XjTSBqEY40lEotOBWnUuC1gaHQVlazn4_EsR-A0CuB2wlyCYXGOnYQ/s320/EE4A02F5-2FC3-444D-8E14-C8ED9301DC84.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Both samples looked great, brilliantly clear. They tasted just about done. Pa's Lager may be slightly DMS-y, and the Dunkel really chocolaty. I’ll give them both a couple more weeks to lager before carbonating and serving. </div><br /><p></p></div><div><span style="background-color: white; font-family: times; font-size: 14.85px;">Follow me on Instagram <a href="https://www.instagram.com/wouldbebrewmaster/" style="text-decoration-line: none;" target="_blank">@wouldbebrewmaster</a></span><br style="background-color: white; font-family: times; font-size: 14.85px;" /><span style="background-color: white; font-family: times; font-size: 14.85px;">Like <a href="http://ift.tt/2bTKRyB" style="text-decoration-line: none;" target="_blank">The Would-be Brewmaster on Facebook</a> </span><br />Share what beers you are drinking with me on <a href="https://untappd.com/user/JChalifour" target="_blank">Untappd</a></div></div>Jason Chalifourhttp://www.blogger.com/profile/01294535025892543299noreply@blogger.com0tag:blogger.com,1999:blog-2686013504634661397.post-34563958710415157182022-12-16T08:03:00.008-05:002022-12-16T08:03:00.160-05:00Tenth anniversary brew and reflections on a decade of brewing<p>September 1, 2012 was when we brewed our first batch. The fact that it was the first of the month is likely the only reason I remember the date. Ten years ago I was still young enough that I would receive cash on my birthday from my parents. Ten years ago I used that birthday money to buy my first starter kit and ingredients for my first batch. </p><p>The ingredients for my first batch were very simple. Two cans of extract, one pound of English Crystal malt to steep, 1.5 ounces of Cascade hop pellets, and a sachet of Muntons ale yeast. The woman at the homebrew shop asked if I wanted light, amber or dark malt extract. I had no idea what the difference was or exactly what malt extract was. When she said the dark extract would make something vaguely like Guinness, I chose dark. </p><p>The kit also came with the 3rd edition of The Complete Joy of Homebrewing. After our first brew day, I dug into the book while our beer was fermenting. When Charlie Papazian suggested using half a cup of molasses to prime a five gallon batch of bottle-conditioned beer, we decided it would be a way to add a bit of our own flare to our first batch. </p><p>Jennie and I were so excited to try our first batch. Jennie went as far as to design labels. At the time my PC had Photoshop Elements and we were able to recreate her sketch on the computer and print labels. We hand labeled all 50 bottles and patiently waited for the bottles to condition and carbonate. </p><p>When we opened our first bottles I had no expectations. Over the last ten years I’ve heard all kinds of stories about brewers who hated their first batch. That wasn’t our experience at all. I was completely blown away. I couldn’t have imagined making something so delicious on a cheap electric stove in a tiny apartment. I was hooked. </p><p>For my tenth anniversary I recreated that first batch fairly closely. Instead of using a propane burner or Mash & Boil, I did a stove-top style partial boil on an induction burner. I used Muntons Dark Malt Extract, Crystal 150 (60L) and Safale S-04 ale yeast. On brew day I was a little short on Cascade hops, so I used a blend of Cascade and Sterling. </p><p><br /> </p><blockquote class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/CiIxRnFpqvF/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14" style="background: rgb(255, 255, 255); border-radius: 3px; border: 0px; box-shadow: rgba(0, 0, 0, 0.5) 0px 0px 1px 0px, rgba(0, 0, 0, 0.15) 0px 1px 10px 0px; margin: 1px; max-width: 540px; min-width: 326px; padding: 0px; width: calc(100% - 2px);"><div style="padding: 16px;"> <a href="https://www.instagram.com/p/CiIxRnFpqvF/?utm_source=ig_embed&utm_campaign=loading" style="background: rgb(255, 255, 255); line-height: 0; padding: 0px; text-align: center; text-decoration: none; width: 100%;" target="_blank"> <div style="align-items: center; display: flex; flex-direction: row;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div></div></div><div style="padding: 19% 0px;"></div> <div style="display: block; height: 50px; margin: 0px auto 12px; width: 50px;"><svg height="50px" version="1.1" viewbox="0 0 60 60" width="50px" xmlns:xlink="https://www.w3.org/1999/xlink" xmlns="https://www.w3.org/2000/svg"><g fill-rule="evenodd" fill="none" stroke-width="1" stroke="none"><g fill="#000000" transform="translate(-511.000000, -20.000000)"><g><path d="M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631"></path></g></g></g></svg></div><div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial, sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div></div><div style="padding: 12.5% 0px;"></div> <div style="align-items: center; display: flex; flex-direction: row; margin-bottom: 14px;"><div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; transform: translateX(0px) translateY(7px); width: 12.5px;"></div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12.5px; margin-left: 2px; margin-right: 14px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px;"></div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; transform: translateX(9px) translateY(-18px); width: 12.5px;"></div></div><div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"></div> <div style="border-bottom: 2px solid transparent; border-left: 6px solid rgb(244, 244, 244); border-top: 2px solid transparent; height: 0px; transform: translateX(16px) translateY(-4px) rotate(30deg); width: 0px;"></div></div><div style="margin-left: auto;"> <div style="border-right: 8px solid transparent; border-top: 8px solid rgb(244, 244, 244); transform: translateY(16px); width: 0px;"></div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; transform: translateY(-4px); width: 16px;"></div> <div style="border-left: 8px solid transparent; border-top: 8px solid rgb(244, 244, 244); height: 0px; transform: translateY(-4px) translateX(8px); width: 0px;"></div></div></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"></div></div></a><p style="color: #c9c8cd; font-family: Arial, sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0px; margin-top: 8px; overflow: hidden; padding: 8px 0px 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a href="https://www.instagram.com/p/CiIxRnFpqvF/?utm_source=ig_embed&utm_campaign=loading" style="color: #c9c8cd; font-family: Arial, sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" target="_blank">A post shared by Jason Chalifour (@wouldbebrewmaster)</a></p></div></blockquote> <script async="" src="//www.instagram.com/embed.js"></script> <p></p><p>A couple process changes and improvements from that first batch were treating my tap water with a Camden tablet to remove the chlorine before brewing I also chilled my concentrated wort with an immersion chiller which I didn’t own ten years ago </p><p>Instead of bottle conditioning, I keg conditioned. Priming one five-gallon keg instead of bottles requires half the volume of priming sugar, so this batch was primed with 1/4 cup of molasses. </p><p><br /></p> <blockquote class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/CjoDWgJu_VL/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14" style="background: rgb(255, 255, 255); border-radius: 3px; border: 0px; box-shadow: rgba(0, 0, 0, 0.5) 0px 0px 1px 0px, rgba(0, 0, 0, 0.15) 0px 1px 10px 0px; margin: 1px; max-width: 540px; min-width: 326px; padding: 0px; width: calc(100% - 2px);"><div style="padding: 16px;"> <a href="https://www.instagram.com/p/CjoDWgJu_VL/?utm_source=ig_embed&utm_campaign=loading" style="background: rgb(255, 255, 255); line-height: 0; padding: 0px; text-align: center; text-decoration: none; width: 100%;" target="_blank"> <div style="align-items: center; display: flex; flex-direction: row;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div></div></div><div style="padding: 19% 0px;"></div> <div style="display: block; height: 50px; margin: 0px auto 12px; width: 50px;"><svg height="50px" version="1.1" viewbox="0 0 60 60" width="50px" xmlns:xlink="https://www.w3.org/1999/xlink" xmlns="https://www.w3.org/2000/svg"><g fill-rule="evenodd" fill="none" stroke-width="1" stroke="none"><g fill="#000000" transform="translate(-511.000000, -20.000000)"><g><path d="M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631"></path></g></g></g></svg></div><div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial, sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div></div><div style="padding: 12.5% 0px;"></div> <div style="align-items: center; display: flex; flex-direction: row; margin-bottom: 14px;"><div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; transform: translateX(0px) translateY(7px); width: 12.5px;"></div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12.5px; margin-left: 2px; margin-right: 14px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px;"></div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; transform: translateX(9px) translateY(-18px); width: 12.5px;"></div></div><div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"></div> <div style="border-bottom: 2px solid transparent; border-left: 6px solid rgb(244, 244, 244); border-top: 2px solid transparent; height: 0px; transform: translateX(16px) translateY(-4px) rotate(30deg); width: 0px;"></div></div><div style="margin-left: auto;"> <div style="border-right: 8px solid transparent; border-top: 8px solid rgb(244, 244, 244); transform: translateY(16px); width: 0px;"></div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; transform: translateY(-4px); width: 16px;"></div> <div style="border-left: 8px solid transparent; border-top: 8px solid rgb(244, 244, 244); height: 0px; transform: translateY(-4px) translateX(8px); width: 0px;"></div></div></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"></div></div></a><p style="color: #c9c8cd; font-family: Arial, sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0px; margin-top: 8px; overflow: hidden; padding: 8px 0px 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a href="https://www.instagram.com/p/CjoDWgJu_VL/?utm_source=ig_embed&utm_campaign=loading" style="color: #c9c8cd; font-family: Arial, sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" target="_blank">A post shared by Jason Chalifour (@wouldbebrewmaster)</a></p></div></blockquote> <script async="" src="//www.instagram.com/embed.js"></script><div><br /></div>
Thinking about my start in brewing and those early batches does put into focus how much brewing has changed in the past ten years. In the early days it was easy to buy a commercial craft beer, peel the labels, and use the bottles to package homebrew. Now almost every craft brewer packages in cans. There are some legacy brands like Samuel Adams and Harpoon that still bottle, but they are very much the exception. <div><br /></div><div>Many new homebrewers go straight to kegging. Similarly many new homebrewers go straight to all grain and don't use malt extract at all. While there are certain advantages to all grain brewing, extract brewing should have an important place in the hobby. This is a hobby and many people only have so much time to dedicate to a hobby. Every time I brew with extract now as an experienced brewer, I really enjoy the shorter brewday and easier cleanup. </div><div><br /></div><div>There are many reasons for the decline of extract brewing. Brewing appliances like the Grainfather and Mash & Boil have made all grain brewing as easy as ever. I see two issues that are not spoken about enough. The lack of education there is to brew quality beer with malt extract, and the commodification of malt extract. </div><div><br /></div><div>To my first point things like de-chlorinating brewing water and late extract additions should be standard operating procedure for all extract brews and extract recipe kits sold at homebrew shops. It wasn't until I started treating my brewing water with a camden tablet that Jennie said my beer didn't taste like homebrew. When I read Brewing Classic Styles and started doing late extract additions, my beers were no longer overly dark and sweet from kettle caramelization. </div><div><br /></div><div>There are large online retailers which sell and pack their recipe kits with the cheapest extract they can get. The belief is that the extract brewer is not sophisticated enough to care where their malt extract comes from. While a stack it high and sell it cheap approach does work a lot of the time, it doesn't educate or engage the customer. Any business should strive to have their customers more engaged with their product. While selling cheap is easy, it can and does devalue a product. Treating extract as a commodity only reinforces the belief that malt extract produces inferior beer every time. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibV5vyCLPTr8lrRAQDDWV2wZE7qlT6borle7ZO9VeYiOxnQSvVfuLUPr-qaU7yvlgbKcsIFT4vVkirx1SX09i0G8fftfXn-rXAZmZ6If7sEBcoU0Ov-Nkppaai9AgC0iVCuuSJTIyDz8B_J0kLamv7N0vHjPkrH5QxxiJxHZuAmyvFDzCDACT8AF6kGg/s4032/IMG_4806.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibV5vyCLPTr8lrRAQDDWV2wZE7qlT6borle7ZO9VeYiOxnQSvVfuLUPr-qaU7yvlgbKcsIFT4vVkirx1SX09i0G8fftfXn-rXAZmZ6If7sEBcoU0Ov-Nkppaai9AgC0iVCuuSJTIyDz8B_J0kLamv7N0vHjPkrH5QxxiJxHZuAmyvFDzCDACT8AF6kGg/s320/IMG_4806.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Something about molasses gives the <br />beer such a creamy and persistent head.</td></tr></tbody></table><div><br /></div><div>As I tapped my anniversary brew to test my belief that you can make great beer with malt extract, here is my evaluation:<span><a name='more'></a></span></div><div><br /></div><div><div>Aroma: Fruity, some pear and berry. Licorice. No roasty or toasty malt or much hop aroma. Maybe a hint of orange zest. </div><div><br /></div><div>Appearance: Dark brown, almost opaque, some haze when held up to light. Moderate rocky beige head with good retention. </div><div><br /></div><div>Flavor: Caramel and cherry malt notes, with a bit of licorice. A bit of green apple-maybe a bit of acetaldehyde. If so, the dark malt and molasses help hide it. Medium hop bitterness and Med-low citrusy hop flavor</div><div><br /></div><div>Mouthfeel: Med-full body and carbonation. Very creamy. Finish a little astringent which also indicates acetaldehyde/acetic acid. </div><div><br /></div><div>Overall: Ten years ago craft beers were generally maltier and sweeter than today. Probably explains why I loved my first batch so much. In 2022 this feels like a full-bodied winter beer despite it’s modest ABV. Could be scaled up a bit and be a fine old ale, or base for a spiced Winter Seasonal Beer. The batch could be mildly infected. Still drinkable but I wish this was cleaner. <span><!--more--></span></div></div><div><br /></div><div>Meh. It's okay, I can make more.</div><div><br /></div><div><span style="background-color: white; font-family: times; font-size: 14.85px;">Follow me on Instagram <a href="https://www.instagram.com/wouldbebrewmaster/" style="text-decoration-line: none;" target="_blank">@wouldbebrewmaster</a></span><br style="background-color: white; font-family: times; font-size: 14.85px;" /><span style="background-color: white; font-family: times; font-size: 14.85px;">Like <a href="http://ift.tt/2bTKRyB" style="text-decoration-line: none;" target="_blank">The Would-be Brewmaster on Facebook</a> </span></div><div><br /></div>Jason Chalifourhttp://www.blogger.com/profile/01294535025892543299noreply@blogger.com0tag:blogger.com,1999:blog-2686013504634661397.post-29617164061878326422022-11-07T11:18:00.015-05:002022-11-07T11:18:00.161-05:00Cheap pale lager tier list<p>Food and beverages websites do love listacles. Every so often you see a prominent website put out a <a href="https://www.google.com/search?q=cheap+beer+ranked&rlz=1C1NHXL_enUS757US757&oq=cheap+lagers+rank&aqs=chrome.1.69i57j0i22i30j0i390.16645j0j7&sourceid=chrome&ie=UTF-8" target="_blank">ranking of American lagers or cheap beers</a>. The first one I remember was Deadspin's ranking of <a href="https://deadspin.com/36-cheap-american-beers-ranked-638820035" target="_blank">36 Cheap American Beers</a>. </p><p>In a recent <a href="https://vinepair.com/articles/wa-brewers-best-macro-light-beer/?fbclid=IwAR2vg32HV2rzfpO09XyyhCki_kCNQTUzXcU4n7OrDY5uIe7rLntyk5PTFhM" target="_blank">Vinepair article</a> I shared on my <a href="http://facebook.com/wouldbebrewmaster" target="_blank">Facebook page</a>, my friend Randy from Twin Barns Brewing was among numerous professional brewers who were asked what their favorite macro light beer was. Craft beer drinkers probably don't realize how much pale lager professional brewers drink. When I was at the Craft Brewers Conference in Nashville the bars were running out of Pabst and High Life. </p><p>There are a few reasons for this. Brewing is a physically demanding job. At the end of a shift something light and refreshing hits the spot. Brewers also like to be able to drink something without having to think too much about it. When you think about and critically taste the beer you make all day, it feels nice to shut off that part of your brain. A lot of brewers are also <a href="https://wouldbebrewmaster.blogspot.com/2021/02/falling-out-of-love-with-new-england-ipa.html" target="_blank">bored of IPA</a>. </p><p>Reading the Vinepair article got my wheels spinning a bit. I have my preferences when it comes to macro lagers, but like most things I struggle to name one favorite. </p><p>One thing I don't struggle with is jumping on dead trends. One such dead trend is making tier lists. Instead of trying to pick one favorite and telling everyone why I think it is the best, putting macro lagers into tiers is a more manageable task.</p><p>What is interesting about macro lager is that there is more regional variation than some people realize. There are regional brands with a strong local following like Natural Bohemian in Baltimore. At the same time multi-national brewers like Anheuser-Busch will push some brands in some areas more than others. I was shocked to see Busch Light on tap recently in Iowa. Earlier this year when I was in Texas there weren't a lot of places that had Budweiser. </p><span></span><span><a name='more'></a></span><p><br /></p><p>My criteria:</p><p>These are pale lagers that are commonly available in the United States and are relatively cheap. By cheap I mean cheaper than most craft beers. Legacy brands like Narragansett that meet the Brewers Association definition of craft are included. Craft brands launched after 1980 are not eligible. With so many craft brewers making pale lagers these days, we would be here all day if I put them in tiers. Also excluded are brands that were initially craft and were later acquired, so no Kona.</p><p>Pale Lager is an important distinction. I'm not including Amber or Dark Lagers which excludes Yuengling Lager and Shiner Bock. Also not eligible are Pilsner, Helles or similar styles. What is the point of comparing Pilsner Urquell to Bud Light? I am also not doing flavored variants. Do Naturdays and Busch Light Apple on your own time. </p><p>I am only ranking beers I have actually drank. The tiers are mostly based off of memory. Most of these I haven't drank in years, and some since college. I did look at my Untappd to see if there were any lagers I initially missed, and if I wrote down any thoughts. I did find a couple.</p><p>To me, cheap lagers need to be clean and crisp, but need to have some flavor. The flavor can be delicate, it can be one dimensional, but I need something to hold my interest.</p><p>With that out of the way, here are the tiers:</p><span></span><span></span><span><!--more--></span><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6Bxwymjci1TzdYbpAWGb29mg54dHRd7EEn6SJ9wSOKPg1afgopMLY9MP-rZNPFkEuNtJXb7iZp2b66xopmnNi8GIWtb3Gm6xAAUD4dMaBTJN-BCUz5j3z_QZIVZDZLkqRiczjIFCoUrTQlgpvZljdOPWkRoBWNQ4Vibdgo7uPxrFlwJB7Jq4joJ8gw/s1140/my-image%20(2).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1003" data-original-width="1140" height="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6Bxwymjci1TzdYbpAWGb29mg54dHRd7EEn6SJ9wSOKPg1afgopMLY9MP-rZNPFkEuNtJXb7iZp2b66xopmnNi8GIWtb3Gm6xAAUD4dMaBTJN-BCUz5j3z_QZIVZDZLkqRiczjIFCoUrTQlgpvZljdOPWkRoBWNQ4Vibdgo7uPxrFlwJB7Jq4joJ8gw/w640-h564/my-image%20(2).png" width="640" /></a></div><br /><span><!--more--></span><div class="separator" style="clear: both; text-align: center;"><br /></div><h3 style="text-align: left;">S-Tier</h3><div>These beers manage to be clean, but still offer enough flavor without being bland. </div><div><ul style="text-align: left;"><li><b>Coors Banquet </b>- More flavor than most American lagers, but still super crisp and drinkable. No wonder this beer was bootlegged back in the day when Coors didn't distribute east of the Mississippi.</li><li><b>Leinenkugel Original</b> - Outside of Wisconsin Leinienkugel is known as the shandy brewery. The range of lagers that Leinie produces can stand on their own. When I first tasted Leinie Original in Wisconsin it was a revelation. Super clean with lots of flavor for an American lager. I wish this was more available on the East Coast. </li><li><b>Utica Club</b> - Brewed by FX Matt in Utica, New York, Utica Club was the first beer brewed after Prohibition. I tasted my first "Uncle Charlie" at the brewery. One of the few large brewers to survive Prohibition and consolidation, the 1800s era brewery campus is like walking back in time. The best comparison would be walking into a really old bank building with wood and brass fixtures everywhere. I was able to revisit this one at a Syracuse Mets game this summer. Still held up!</li></ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCHV3EHQcra6jxbDLOF0GLRl8__svxd0trj18DqmjHeyGfczcDqm4Q40djVTmxv4CnT-XvXgJaGl-GdNdiGLWQ1WwjAE1mkKJ-JyicHck_TvmOawv8qypqC4GAUmP0pE1x_y-RTw0sG8UuJkeGXMl71DNNZ9wEexNhiPlrKB2PiejFrXMM_Imzfs_Rw/s4032/IMG_4104.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCHV3EHQcra6jxbDLOF0GLRl8__svxd0trj18DqmjHeyGfczcDqm4Q40djVTmxv4CnT-XvXgJaGl-GdNdiGLWQ1WwjAE1mkKJ-JyicHck_TvmOawv8qypqC4GAUmP0pE1x_y-RTw0sG8UuJkeGXMl71DNNZ9wEexNhiPlrKB2PiejFrXMM_Imzfs_Rw/s320/IMG_4104.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Beer, baseball, and summer nights.</td></tr></tbody></table><br /><div><br /></div></div><h3 style="text-align: left;">A-Tier</h3><div>These are all beers I really enjoy, but are a notch below S-Tier.</div><div><ul style="text-align: left;"><li><b>Narragansett Lager</b> - Initially I had this one in S-tier. I love how local investors brought the Gansett brand back, consulted the last brewmaster to recreate the classic recipe, and relaunched the beer. I bought an 18-pack earlier this summer when I was in a brewing rut and thoroughly enjoyed it while my kegs were empty. It's just not as clean as the beers in S-tier. Gansett Lager has some fruit and banana going on in the flavor. Recently on the <a href="https://www.youtube.com/watch?v=lhfBKZlCoks" target="_blank">Craft Beer Channel</a> on YouTube, Narragansett didn't fair particularly well in a blind tasting. </li><li><b>Pabst Blue Ribbon/Old Style/Lone Star/etc </b>- Pabst Brewing Company produces Pabst Blue Ribbon as well as other legacy brands like Old Style which is <a href="https://www.youtube.com/watch?v=ibnp5lpqzlc" target="_blank">synonymous with Chicago</a>, Lone Star "The National Beer of Texas", among several others. Any and all of these are perfectly fine. What I am not sure of is how different they are from each other. My friends from the old <a href="https://comeandbrewit.libsyn.com/size/25/?search=pbr" target="_blank">Come and Brew It Radio</a> podcast attempted a blind tasting of PBR and Lone Star; they couldn't tell much of a difference. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS_7kHkYaNktK1-ZvScxx1epOFc1EQ_1UbuQOGBQT6nCjRWSFJVp2daMYAMcAshqWOzTz6StjWe9E1q1aCIWs5dT7mfe1BFQyDuXUE5A-TOqZxJuYP3A4vvibS34jAnqrR46WoA2KnOHhvUZ6H8BnY_RGPwGNVH9VMom3SJJ8pJtEWmtpyC2kegDutcQ/s4032/IMG_3653.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS_7kHkYaNktK1-ZvScxx1epOFc1EQ_1UbuQOGBQT6nCjRWSFJVp2daMYAMcAshqWOzTz6StjWe9E1q1aCIWs5dT7mfe1BFQyDuXUE5A-TOqZxJuYP3A4vvibS34jAnqrR46WoA2KnOHhvUZ6H8BnY_RGPwGNVH9VMom3SJJ8pJtEWmtpyC2kegDutcQ/s320/IMG_3653.JPG" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">National Beer of Texas!</td></tr></tbody></table><br /></li><li><b>Guinness Blonde - </b>Guinness launched Guinness Blonde American lager as a product for the American market. Something American drinkers might go for after St. Patrick's Day when sales of Guinness Draught traditionally tank. Hearing about how Guinness coaxed their house ale yeast into producing a clean lager tickled my inner beer nerd. This beer is easy to drink with a kiss of modern hop flavor. When Guinness opened their US brewery in Baltimore the beer was re-branded as Baltimore Blonde and the recipe tweaked. Notably Guinness added Citra to go with the Mosaic hops, how novel. Still, I'm sure this new version is as good if not better. I need to give it a try soon.</li><li><b>Harp Lager - </b>Speaking of beers I need to revisit, this is a lager made by Guinness in Ireland. My best recollection of Harp is that it is clean, very crisp, with a hint of hop bite in the finish. Underrated.</li><li><b>Modello - </b>Modello Negra is probably my favorite Mexican beer. As pale lagers go, Modello Especial is my Mexican lager of choice.</li></ul><h3 style="text-align: left;">B-Tier</h3></div><div>I like these, just not quite as much as S-Tier and A-Tier</div><div><ul style="text-align: left;"><li><b>Iron City</b> - As Old Style is to Chicago, IC is to Pittsburgh. I drank a lot of these during Homebrew Con week this year. Fairly clean, if not quite as much flavor as the beers in the higher tiers.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL-C0KCgR69GpG8ZnrcZdKL2-qLQBunT1jOjgE-359JZYyPLXgWd5GM0DYNQ8C5bO_V-d0lTurdsvm60qapeVo7me-kBA7uVqqdC1gKfzTFAqbWDs4uoan8YUJU4-919yoCotxmbynvyy1vWvrtJFX2bEelx3mh9HY8zk7nHiDmWnPWUCZNTev99h91Q/s4032/IMG_4030.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL-C0KCgR69GpG8ZnrcZdKL2-qLQBunT1jOjgE-359JZYyPLXgWd5GM0DYNQ8C5bO_V-d0lTurdsvm60qapeVo7me-kBA7uVqqdC1gKfzTFAqbWDs4uoan8YUJU4-919yoCotxmbynvyy1vWvrtJFX2bEelx3mh9HY8zk7nHiDmWnPWUCZNTev99h91Q/s320/IMG_4030.JPG" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Yinzer beer!</td></tr></tbody></table><br /></li><li><b>Coors Light - </b>The first light beer on the list. I used to go through phases where I would drink more light beer than regular American-style lagers. I probably didn't drink Coors Light the most, but I always have had a soft spot for it. To me Coors Light has a really refreshing quality I can't put my finger on. </li><li><b>Michelob Light - </b>This is my uncle Paul's beer! I always forget about this one. I was actually reminded of it in the Vinepair article. Before the Michelob brand was synonymous with Michelob Ultra, Michelob was developed as a premium to compete with imports and the nascent craft beer movement. Michelob Light has more flavor and body than other light lager on the market.</li><li><b>Stella Artois - </b>Stella is my JetBlue beer. Drinking a Stella immediately after drinking an adjunct lager really shows the difference in flavor you get from an all-barley malt beer. It is ironic that in American TV commercials Stella Artois is poured into a chalice, and the bartender is wearing a tie as he carefully removes the excess foam. The whole thing is designed to ooze sophistication. Meanwhile in Britain, where at 5% Stella is considered a high-alcohol beer it has this <a href="https://brussels-express.eu/why-was-stella-artois-known-as-wife-beater-in-britain/" target="_blank">unfortunate nickname</a>. </li><li><b>Genesee Cream Ale</b> - After finishing up the 18-pack of Narragansett this summer, I grabbed a 30-pack of Genesee Cream Ale. As a cream ale, I can forgive Genny Cream being a little more estery than the other beers in the upper tiers. Borderline A-Tier. I moved Genny Cream down to balance A-Tier and B-Tier; I think it's where it belongs. When the Genesee Brewery purchased new fermenters as part of a modernization and expansion project, the tanks were shipped from China to Rochester, New York <a href="https://www.democratandchronicle.com/story/money/business/2017/05/30/commerce-erie-canal-gets-lift-huge-genesee-brewery-tanks/354879001/" target="_blank">via the Erie Canal</a>. Cool as hell!</li></ul><h4 style="text-align: left;">Depends on the day</h4><div style="text-align: left;">The beers in this tier have faults. Sometimes the faults are charming and these beers can drink like a B-Tier or even A-Tier. Other times the flaws are all I can taste.</div></div><div><ul style="text-align: left;"><li><b>Budweiser - </b>I have probably <a href="https://wouldbebrewmaster.blogspot.com/search?q=budweiser" target="_blank">written more about Budweiser</a> on this site than any other commercial beer. Bud was my go-to for most of my 20s. When I drink it now it either feels like seeing an old friend for the first time in years, or green apple slowly builds up on my palate the more I drink it.</li><li><b>Heineken - </b>In an era before craft beer, imports like Heineken were the only premium options available. That's why my grandfather was a Heineken man. <a href="https://wouldbebrewmaster.blogspot.com/search?q=pa%27s+lager" target="_blank">Pa's Lager</a> brewed in his honor takes cues from Heineken and Stella. Heiniken is known for it's skunky/funky flavor that I can tolerate some days more than others. </li><li><b>Miller High Life - </b>Kind of similar to Budweiser in that I get quite a bit of acedaldehyde from it. Compared to Bud, High Life has a little less flavor and body, but might have a little more drink-ability. Anyone who has High Life in a higher tier is overrating it. </li><li><b>Rolling Rock - </b>The poster beer for DMS. Loads of canned corn flavor. I go back and forth on this one more than any other beer. Some days it hits like an A-Tier, some days an F-Tier.</li></ul><div><b>Too fresh, too clean</b></div></div><div>These beers are clean, inoffensive, but kind of lifeless.</div><div><ul style="text-align: left;"><li><b>Carlsberg - </b>Cleaner than Heineken, but I think Stella has a little more flavor. Nothing wrong with Carlsberg, but not one I'd go out of my way to drink. Carlsberg does do a lot of important research at their brewery. They were the first brewery to isolate lager yeast. We do owe them a debt of gratitude. </li><li><b>Miller Lite - </b>This was my friend Randy's beer of choice in the Vinepair article. He barely tolerates my baseball opinions. If Randy reads this I will probably hear about it. I will say this: technically speaking Miller Lite is the best light beer. It's the cleanest light beer on this list, finishes crisp, and has a nice underlying grain flavor. The issue I have with Miller Lite is every time I drink it I get bored with it halfway through my first one. It becomes too drinkable after awhile. The flavor is too subtle and gets lost with each sip. </li><li><b>Shiner Premium - </b>When Shiner launched in Massachusetts we picked up a sample pack. This is the cleanest and most generic tasting lager I have ever tasted. Nothing wrong with it, but nothing notable about it either. If Shiner Bock were eligible for this list, I'd probably put it in B-Tier.</li></ul><h4 style="text-align: left;">Decent ethnic restaurant beers</h4></div><div>These beers are fine. I can't say I have ever bought any of these at a store.</div><div><ul style="text-align: left;"><li><b>Asahi/Sapporo/Tsingtao - </b>These beers are all pair nicely with sushi or Chinese food. Just enough flavor and carbonation to cleanse the palate, while not being too filling when eating lots of rice. Sapporo gets bonus points for its 22 ounce can. Asahi to my recollection is the cleaner beer. In a world where beer styles grow like weeds, I guess a craft beer with a moderate percentage of corn is a "Mexican Lager", while a beer with a moderate percentage of rice is a "Japanese Lager". </li><li><b>Fosters - </b>Fosters used to have the slogan: "Fosters, Australian for Beer!" I used to joke that it was "Fosters, Australian for Budweiser!". I think I have only ever had Fosters at Outback Steakhouse. It's fine, but it would be nice if they could import fresh kegs of Coopers instead. </li><li><b>Tecate/Dos Equis - </b>Maybe Dos Equis is better than Tecate. I don't have a strong feeling either way. Maybe if we were comparing Dos Equis Ambar to Tecate that would be my choice. I'll take any of these with chips and salsa over a slushy margarita made with cheap tequila.</li><li><b>Peroni - </b>Italian PBR. Literally "Nastro Azzurro" translates to "Blue Ribbon". Does cut through rich Italian dishes nicely.</li><li><b>Tennents - </b>If I am drinking at a soccer bar on a Saturday morning, usually I'll order an Irish Coffee or Guinness Draught. Tennent's, the top selling lager in Scotland, isn't bad if you want something a lighter on the palate. </li></ul><div><b>Won't say no</b></div></div><div>These aren't my favorites or aren't otherwise notable. If its in a cooler, or you are offering me one I won't say no.</div><div style="text-align: left;"><ul style="text-align: left;"><li><b>Bud Light - </b>The best selling beer in America and the unofficial beer of the angry Masshole. Bud Light is like wearing a shirt that shrank in the laundry. Not big enough to hide the underlying flaws that are there. However I did get to drink Bud Light out of a tank at the brewery in Merrimack, New Hampshire. In that setting it was amazing. I think of that every time people say Guinness is better in Ireland. </li><li><b>Busch - </b>When I was in Iowa and saw a corn cob tap handle, I thought it was Busch. The bartender corrected me and was surprised I didn't know it was Busch Light. Sorry dude, I'm not from there! The story about the launch of Busch Beer is that Saint Louis Cardinals Owner Gussie Busch, the chairman of Anheuser Busch, wanted to rename Busch Stadium "Budweiser Stadium". At that time corporate ballpark names were not allowed; fair to say times have changed. Anyway, if Gussie Busch couldn't have his Cards play at Budweiser Stadium, nobody could stop him from coming out with Busch Beer.</li><li><b>Busch Light - </b>The unofficial beer of Iowa, I don't think I have seen Busch Light on tap anywhere else. I remember in college vastly preferring regular Busch to Busch Light. I had to revisit Busch and Busch Light to check my recollection. Regular Busch is only 4.3% ABV, while Busch Light is 4.1%; so not a huge difference there. Busch Light is noticeably fizzier than Busch. The lower carbonation level in regular Busch gives it more body, perceived or otherwise. The higher carbonation in Busch Light really pushes out fruity aromas, i.e. faults, in the beer. I still preferred regular Busch in the side-by-side, but both belong in this tier. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdQzYW6-iQ3d1SFLgITUdFWT6jnto6b_O3ujo4J-Dj1lWpqagafb3IVg8KqosDHrmP_G7VcxeRvZQN3S_QiTAvb5GAjy1EQ-nfKr68h3iGMigkG1V-Ubbm4xRlvGxhkRFhuKpSftKS0Un5N0bw7BS7BBnna4UA89wDiqd9UZLdFbi4Nd2qC-mYa_xoVg/s4032/IMG_4853.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdQzYW6-iQ3d1SFLgITUdFWT6jnto6b_O3ujo4J-Dj1lWpqagafb3IVg8KqosDHrmP_G7VcxeRvZQN3S_QiTAvb5GAjy1EQ-nfKr68h3iGMigkG1V-Ubbm4xRlvGxhkRFhuKpSftKS0Un5N0bw7BS7BBnna4UA89wDiqd9UZLdFbi4Nd2qC-mYa_xoVg/s320/IMG_4853.HEIC" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Not much separating these. </td></tr></tbody></table><br /></li><li><b>Corona - </b>The best marketed beer maybe of all time. I don't love Corona with or without a lime. However much they paid to have Vin Diesel and Paul Walker drink Corona in The Fast and the Furious it was a steal.</li><li><b>Hamm's - </b>The cheap beer of Minnesota. While there for the Craft Brewers Conference, was told I had to try it. Wasn't horrible.</li><li><b>Keystone Light - </b>I remember this being comparable to Busch Light. Not about to buy "30 STONES" to confirm.</li><li><b>Michelob Golden Light - </b>Another cheap beer you can find all over Minnesota and Wisconsin up there with Hamm's. I remember really liking this when we went to Wisconsin in 2014. Trying it again in 2022 I didn't like it quite as much. Funny story is that when Jennie moved to Massachusetts she was really disappointed this isn't available here. She had to switch to PBR as her go-to cheap beer. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf4gwJ1BtMWYfw5E2wOkn9U-0Cy6YelY7wis8dtdjoZP80rQjDrKmCK4WwEb_Ruzor_mErKcLtchusVFlY5v3LUvc2dPBe7lJVAiO7_gvIfkBvZlWQWfXqg_IiRgi0ZGOt_CZ77E3NVZbDuIeFUWg7YLDeaT8Sozsh87fDgalHHw8VjUo9iUQO7a1elg/s3088/IMG_3680.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3088" data-original-width="2316" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf4gwJ1BtMWYfw5E2wOkn9U-0Cy6YelY7wis8dtdjoZP80rQjDrKmCK4WwEb_Ruzor_mErKcLtchusVFlY5v3LUvc2dPBe7lJVAiO7_gvIfkBvZlWQWfXqg_IiRgi0ZGOt_CZ77E3NVZbDuIeFUWg7YLDeaT8Sozsh87fDgalHHw8VjUo9iUQO7a1elg/s320/IMG_3680.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sharing a Mich Golden with my colleague Rob at CBC in 2022<br /><br /></td></tr></tbody></table></li><li><b>Molson Canadian - </b>My dad has been mostly a Bud man during his life. As a young man, him and his buddies memorized the credo on the Budweiser label. For some reason I remember my dad drinking Molson when I was a kid. Did this brand have some kind of popularity surge in America in the late 1980s? This is one I forgot about until I checked Untappd. At that time it reminded me of Heineken.</li><li><b>Straub - </b>A legacy brand from Philadelphia. I had this as a hotel beer a few years ago and remember nothing about it. It was probably okay. Can't move it up to a higher tier at this time, but may do so in the future</li><li><b>Red Stripe - </b>Another beer I haven't drank in a long time. Not sure how it compares with other import lagers like Heineken, Stella, Carlsberg, etc.</li></ul><h3 style="text-align: left;">F-Tier</h3><div style="text-align: left;">Beers I don't like that much.</div><div><ul style="text-align: left;"><li><b>Amstel Light/Michelob Ultra - </b>Both too watery and lacking in flavor for me. If Miller Lite really only has one more calorie than Michelob Ultra, give me that all day long. Bud Light and Coors Light can't be that much heavier either.</li><li><b>Bud Light Platinum - </b>I drank this when it launched for two reasons: an Untappd badge, and to obnoxiously sing the Justin <a href="https://www.youtube.com/watch?v=r48oO5ymLR8" target="_blank">Timberlake song from the commercial</a>. I can't carry a tune, but my falsetto is elite. Bud Light Platinum tasted like Bud Light mixed with well vodka.</li><li><b>Corona Light - </b>I want to know who drank Corona Extra and thought the world needed a lighter version.</li><li><b>Landshark Lager - </b>I am not really a Jimmy Buffet fan. Fair play to him for turning a few hits from the 1970s into a lifestyle brand and an estimated net worth of $900 million. I drank his beer once and hated it. </li><li><b>Natural Ice/Natural Light/Milwaukee's Best - </b>These serve a purpose: frat parties and high school kids.</li></ul></div><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-family: times; font-size: 14.85px;">Follow me on Instagram <a href="https://www.instagram.com/wouldbebrewmaster/" style="text-decoration-line: none;" target="_blank">@wouldbebrewmaster</a></span><br style="background-color: white; font-family: times; font-size: 14.85px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-family: times; font-size: 14.85px;">Like <a href="http://ift.tt/2bTKRyB" style="text-decoration-line: none;" target="_blank">The Would-be Brewmaster on Facebook</a> </span></div><span><!--more--></span>Jason Chalifourhttp://www.blogger.com/profile/01294535025892543299noreply@blogger.com2tag:blogger.com,1999:blog-2686013504634661397.post-75164406830411631442022-10-20T14:44:00.001-04:002022-10-20T14:44:00.183-04:00Tasting Notes: Curly's Pumpkin Milk Stout 2022 (30A)<p><span style="font-family: times;">The experience of doing short and quick <a href="https://wouldbebrewmaster.blogspot.com/2022/07/tasting-notes-summer-somewhere-2021-1d.html" target="_blank">written evaluations on three American Wheat Ales</a> using BJCP criteria of aroma, appearance, flavor, mouthfeel and overall impression was instructive. I decided to do something similar with this batch of Curly's Pumpkin Milk Stout. I didn't go out of my way to evaluate commercial examples, but I did jot down thoughts on my beer.</span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigEB2NWdWLiBJa6Nzj90jz6OZ1XQeHxeVih3Y9hQ2UhravMqbM-KBCYk9xAM-YeK6xZxzDGSrEuwUEJfN78V6lYx_uAwgpS_vnZlVk9lymjLizL-fIalZ3UniGf3s7mJeQY_1TKMUHfNMOw9_VypypeiWPnvDB2adG5pO2upiYglKSvuE34fr4W6tDMg/s4032/IMG_4805.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black; font-family: times;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigEB2NWdWLiBJa6Nzj90jz6OZ1XQeHxeVih3Y9hQ2UhravMqbM-KBCYk9xAM-YeK6xZxzDGSrEuwUEJfN78V6lYx_uAwgpS_vnZlVk9lymjLizL-fIalZ3UniGf3s7mJeQY_1TKMUHfNMOw9_VypypeiWPnvDB2adG5pO2upiYglKSvuE34fr4W6tDMg/s320/IMG_4805.HEIC" width="240" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: times;">Leaves just starting to turn. Feels like fall.<br /></span></td></tr></tbody></table><span style="font-family: times;"><br /></span><p><span style="font-family: times;">Aroma: Fall spice at first, clove slightly strongest. Some roast and earthy hop as it warms. </span></p><p><span style="font-family: times;">Appearance: Opaque black. Moderate creamy tan head with good retention. </span></p><p><span style="font-family: times;">Flavor: Spice not as present as in the aroma, doesn’t dominate base beer. Slightly bitter dark cocoa and French roast coffee malt flavor with some underlying sweetness. Medium earthy hop flavor and moderate bitterness. Fermentation fairly clean. </span></p><p><span style="font-family: times;">Mouthfeel: Med full body, quite creamy. Medium low carbonation. Roast dries out finish. </span></p><p><span style="font-family: times;">Overall: Really enjoyable and drinkable; not a meal in a glass. Not as smooth as I remember prior batches being. Clove does dominate the spice blend. May want to readjust. </span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi5sja8fdYkKOsB5pfupdlB8QIEoB7pKaGCdykV6cYk2XZElg6RoxuMwaOdZ7RWy3WAgVIf6aiK-GlO7s4A3met7C8LK7ZdmyfDZ25oOG_jeu6bavU9Lh7jlFPm_DQwsagJdj6gZER9AOv0Xe-Wamv2txe6qJ5Fd1S0b-ES8ee-Czes9AWgmpL_S7tow/s4032/IMG_4806.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black; font-family: times;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi5sja8fdYkKOsB5pfupdlB8QIEoB7pKaGCdykV6cYk2XZElg6RoxuMwaOdZ7RWy3WAgVIf6aiK-GlO7s4A3met7C8LK7ZdmyfDZ25oOG_jeu6bavU9Lh7jlFPm_DQwsagJdj6gZER9AOv0Xe-Wamv2txe6qJ5Fd1S0b-ES8ee-Czes9AWgmpL_S7tow/s320/IMG_4806.HEIC" width="240" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: times;">Much better head retention than some <br />earlier batches.</span></td></tr></tbody></table><span style="font-family: times;"><br /></span><p><span style="font-family: times;">The Muntons Chocolate Malt I used in this batch is much darker than the Briess Chocolate Malt I used in my last batch. Next time I will probably use Muntons Light Chocolate to try and get a smoother malt flavor and a sweeter finish. </span></p><p><span style="font-family: times;">I will also fine tune the spice blend. The clove is subtle. I've brewed beers with clove that were almost phenolic. You don't get that here, but you do taste the clove more than the other spices. There's no heat from the ginger or cinnamon. The cinnamon doesn't linger on the palate like a lot of fall beers which I like. <a href="https://jennieskitchen.blogspot.com/2013/12/pumpkin-pie-cake.html" target="_blank">This recipe</a> uses twice the amount of cinnamon as it does clove and nutmeg. I might do something like 3/4 tsp cinnamon, 1/2 tsp nutmeg and 1/4 tsp clove. </span></p><p><span style="font-family: times;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-size: 14.85px;">Follow me on Instagram <a href="https://www.instagram.com/wouldbebrewmaster/" style="text-decoration-line: none;" target="_blank">@wouldbebrewmaster</a></span><br style="background-color: white; font-size: 14.85px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-size: 14.85px;">Like <a href="http://ift.tt/2bTKRyB" style="text-decoration-line: none;" target="_blank">The Would-be Brewmaster on Facebook</a> </span></span></p>Jason Chalifourhttp://www.blogger.com/profile/01294535025892543299noreply@blogger.com0tag:blogger.com,1999:blog-2686013504634661397.post-70402826076484723402022-09-23T14:56:00.000-04:002022-09-23T14:56:15.372-04:00Rebrew Day - Curly's Pumpkin Milk Stout<p>There were a few reasons why I decided to re-brew Curly's Pumpkin Milk Stout. I had not brewed any variant of Curly's Milk Stout or a Pumpkin Beer of any kind since my last batch in <a href="https://www.blogger.com/blog/post/edit/2686013504634661397/2886580200817866807" target="_blank">2016</a>. I also haven't had a dark beer on tap in several months. The timing just felt right. I also was too busy over the summer to brew a Marzen or a Festbier and let them lager properly. </p><p>I stayed fairly close to the original recipe. I used American 2-row, Maine Malthouse Mapleton Pale specifically, as the base to help convert the starches in the pumpkin to fermentable sugars. I did replace the specialty malts with Muntons Crystal 110 (40L), Chocolate Malt, and Roasted Barley. I didn't have a chance to pick up the 1272 yeast from the last batch, so S05 will have to do and I'm sure will work fine.</p><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD1UL_2zfXYGuyxYNrmtV7t4d5P5Gewq8clyapP1fbvFZIKfgCYpGmlqg_t4qLgY9xEKDGkUGwrjY5nNhpTgG94gFNZrZWJ9iCZ3WKyLx7WOY5OtG_z0kRXOXn_E3xNPlH8Gjo5-KVDFA8WBuvghJITcveEBMiu_zpNJoNYnSbNpG5kp0VygI0cBIC7w/s3840/423DA0CE-6707-4270-A2D4-5BBECF03E009.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3840" data-original-width="2168" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD1UL_2zfXYGuyxYNrmtV7t4d5P5Gewq8clyapP1fbvFZIKfgCYpGmlqg_t4qLgY9xEKDGkUGwrjY5nNhpTgG94gFNZrZWJ9iCZ3WKyLx7WOY5OtG_z0kRXOXn_E3xNPlH8Gjo5-KVDFA8WBuvghJITcveEBMiu_zpNJoNYnSbNpG5kp0VygI0cBIC7w/s320/423DA0CE-6707-4270-A2D4-5BBECF03E009.jpg" width="181" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Picked up sugar pumpkin at a local farm.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1080" data-original-width="1440" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi58U_JDGepEM-swjmNLuNMXfRTBjOhMNPxtCL5GKMrTv7llffnrqRwQjKwbzTOiruy1zqyXho7PtMPRvvlW-wIAqN1CLnlZ0U3DPaIuwEFJ6gJO3NGd2Yn1nV60uUeckrIYoLljCLXFUPhFvv1-fnHySyqM57jCCKHl_X5l7HHXK-sY8YMpDNuzbPfhg/s320/DA1EA77C-08CE-4244-A58F-1DFB1529AF2B.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Thanks to Jennie for helping cut the pumpkin.</td></tr></tbody></table></td></tr></tbody></table></div><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2q7S68S-FpUIW83-9UHpgR8OHWizKiaDcFRFxXTRtXmCIMtnNcfW6X7kvbGcYGz8FnTTwk1O2PHmKv0CGAj4BhazCsM75oM4Y_kubVM8fuQDbVjAUaJM1gPJWkbLsIDHW2RrX8QpKkGuex24_kMKlXg9uzFQCaSmxqzB6CZU_x-Co6eDwgJGRB4Z_2A/s1440/2ACF9345-D436-4523-A931-161D3C0968B3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1085" data-original-width="1440" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2q7S68S-FpUIW83-9UHpgR8OHWizKiaDcFRFxXTRtXmCIMtnNcfW6X7kvbGcYGz8FnTTwk1O2PHmKv0CGAj4BhazCsM75oM4Y_kubVM8fuQDbVjAUaJM1gPJWkbLsIDHW2RrX8QpKkGuex24_kMKlXg9uzFQCaSmxqzB6CZU_x-Co6eDwgJGRB4Z_2A/s320/2ACF9345-D436-4523-A931-161D3C0968B3.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Roasted the pumpkin on the grill outside.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTo0ouvNEzzmEJIoS0yZZwsuTM8_5vOVx8v5svRAsRYjPq4KuriMpYlA_yXXHgN_meLf1Oz583s863b5XEds2x0gQRFyeGrUK-GCCAOPMU0yH-6dAWi8zQylP8vaj7tyaj9BqdAWcFh1xHG2kIORLMj4IGUcnhpENEtR_GebaDYdnxeAO97Py1iXfpxw/s1440/7C36146E-8862-4A35-9970-3C1769657136.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1085" data-original-width="1440" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTo0ouvNEzzmEJIoS0yZZwsuTM8_5vOVx8v5svRAsRYjPq4KuriMpYlA_yXXHgN_meLf1Oz583s863b5XEds2x0gQRFyeGrUK-GCCAOPMU0yH-6dAWi8zQylP8vaj7tyaj9BqdAWcFh1xHG2kIORLMj4IGUcnhpENEtR_GebaDYdnxeAO97Py1iXfpxw/s320/7C36146E-8862-4A35-9970-3C1769657136.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Obligatory grist picture.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCNN8InVhssEujUaEA1Zq_ziJ3SiEY9FhzIxCIMaBUgXZhTfFE18MXb8T7cg8Q-ScND0YdGyvnHDCP_IS2TjDW9CquIGgZmwX7zH8WyqHr6uk0ly7mKAgt86M3dM6nWjuczNio8gOI52skBAPBzxLwgkaERJtap0pHv0-osv7Cp3qTkK4YUrEQlip4Hg/s1440/EBCA4B7E-5BFA-4C46-80F5-CBA3EACCB7F7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1085" data-original-width="1440" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCNN8InVhssEujUaEA1Zq_ziJ3SiEY9FhzIxCIMaBUgXZhTfFE18MXb8T7cg8Q-ScND0YdGyvnHDCP_IS2TjDW9CquIGgZmwX7zH8WyqHr6uk0ly7mKAgt86M3dM6nWjuczNio8gOI52skBAPBzxLwgkaERJtap0pHv0-osv7Cp3qTkK4YUrEQlip4Hg/s320/EBCA4B7E-5BFA-4C46-80F5-CBA3EACCB7F7.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sparging the mash with pumpkin in it. </td></tr></tbody></table><br /><p><span style="font-family: times;">In 2016 pumpkin beer was already trending down. Six years later the trend has continued. In the late 2010s marzen made a big comeback. It feels like every brewery has some kind of Oktoberfest event. This year it seems like more brewers are making the lighter, contemporary German Festbier style for the fall. Sam Adams has one of each in their sample pack. </span></p><p><span style="font-family: times;">At the height of the pumpkin beer craze I wasn't the biggest pumpkin beer fan. I remember going to one pumpkin beer tasting and by the end all I could taste was cinnamon. I still enjoy well-made versions. One of my favorites was Cape Ann Brewing's <a href="https://untappd.com/b/cape-ann-brewing-company-fisherman-s-pumpkin-stout/80174" target="_blank">Fisherman's Pumpkin Stout</a>, and its big brother <a href="https://untappd.com/b/cape-ann-brewing-company-imperial-pumpkin-stout/10964" target="_blank">Imperial Pumpkin Stout</a>. With Cape Ann no longer in business I did consider using an American Stout base, but it was past time to bring Curly back. </span></p><p><span style="font-family: times;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-size: 14.85px;">Follow me on Instagram <a href="https://www.instagram.com/wouldbebrewmaster/" style="text-decoration-line: none;" target="_blank">@wouldbebrewmaster</a></span><br style="background-color: white; font-size: 14.85px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-size: 14.85px;">Like <a href="http://ift.tt/2bTKRyB" style="text-decoration-line: none;" target="_blank">The Would-be Brewmaster on Facebook</a> </span></span></p>Jason Chalifourhttp://www.blogger.com/profile/01294535025892543299noreply@blogger.com0tag:blogger.com,1999:blog-2686013504634661397.post-38485194591699155592022-07-20T16:20:00.002-04:002022-07-20T16:31:23.419-04:00Tasting Notes: Summer Somewhere (2022) 1D American Wheat Beer<p><a href="https://wouldbebrewmaster.blogspot.com/search?q=summer+somewhere" target="_blank">Summer Somewhere</a> has been the summer seasonal beer at my home brewery since 2015. I have described Summer Somewhere as being the same British Golden Ale recipe every year but with completely different ingredients. It really is a horrible way to describe applying the same recipe framework in terms of the same starting gravity, hop bitterness, and hop schedule, but changing the base malt, hops and yeast every year. </p><p>For my <a href="https://wouldbebrewmaster.blogspot.com/2022/06/is-beer-flavored-beer-making-comeback.html" target="_blank">Homebrew Con seminar</a> I brewed a variation of the <a href="https://untappd.com/b/bleacher-sports-brewing-co-would-be-brewmaster-summer-somewhere-2020/3805073" target="_blank">2020 vintage of Summer Somewhere</a>. One adjustment I made was using a <a href="https://www.txbrewing.com/muntons-extra-pale-maris-otter-malt.html?___store=default" target="_blank">Maris Otter Extra Pale</a> base, but added a small percentage of <a href="https://www.txbrewing.com/muntons-cara-malt-30.html?___store=default" target="_blank">Caramalt 30</a> to match the color of the 2020 beer which was made with a darker base malt. </p><p>As this summer approached, I was thinking about <a href="https://wouldbebrewmaster.blogspot.com/2019/08/revisiting-seasonal-beer.html" target="_blank">how much seasonal beer has changed</a>. Summer in particular was the domain of lighter styles like Blonde Ales and American Wheat Beer. Often these styles were lightly hopped and flavored with fruit or citrus like <a href="https://wouldbebrewmaster.blogspot.com/2019/06/brew-day-og-sam-summer-29b-fruit-and.html" target="_blank">Samuel Adams Summer Ale</a>, or were hopped a bit more aggressively with a moderate spicy or citrusy hop flavor like <a href="https://untappd.com/b/riverwalk-brewing-co-screen-door/375750" target="_blank">Riverwalk Screen Door</a>. </p><p style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj29hkv7O09qhw_2axFOKXKUDHE5Jcy49DP400PGCxWQgdgtfrBxekB07-poWULrw5-OUgoqK9rhskCHvLWC3nqSBwv0-l0inBw1jDvM_TYT60U0-YMoHOndOIohfelqwJmZyBmxhVMrKOPw-zV3vJcDu202WPhiqWW3KPzAbTs1jtif5ZeTdndg43fkA/s4032/IMG_4128.HEIC" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj29hkv7O09qhw_2axFOKXKUDHE5Jcy49DP400PGCxWQgdgtfrBxekB07-poWULrw5-OUgoqK9rhskCHvLWC3nqSBwv0-l0inBw1jDvM_TYT60U0-YMoHOndOIohfelqwJmZyBmxhVMrKOPw-zV3vJcDu202WPhiqWW3KPzAbTs1jtif5ZeTdndg43fkA/s320/IMG_4128.HEIC" width="240" /></a></p><p>The American Wheat Beer style used to be a lot more common than it is now, both in the summer and in general. Here is a rundown of the commercial examples cited by the Beer Judge Certification Program (BJCP):</p><p></p><ul style="text-align: left;"><li>Widmer Hefeweizen: One of the archetypes of the style. This beer used to be made at the old Redhook brewery in Portsmouth, NH. That facility is now the Cisco Brewery, and this beer is nowhere to be found in the northeast.</li><li>312 Urban Wheat Ale: Last time I had this beer was at a Goose Island bar at O'Hare Airport in 2017.</li><li>Boulevard Unfiltered Wheat Beer: This was the beer that made Boulevard. The beer's presence in the local market has faded like Boulevard has.</li><li>Bell's Oberon: It's huge following in Michigan guarantees this beer isn't going anywhere.</li><li>Harpoon UFO Hefeweizen: Not listed by the BJCP, but the first example I remember. Local bars used to serve it with a lemon wedge. I don't believe the beer has been discontinued, but I couldn't tell you the last time I saw it. Not being able to find it in awhile was one of the reasons I wanted to brew the style. </li></ul><div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUCVmG2ebD5MWxlC5SL5UZTNKTtkVRttr7kp0q4DXOAjG0IWJh6YSMX3yX4O6PR9gkgb-zfJZ8Hgc8otCkVI9H3JoZuI5_Mje-A-x7mZSzljjoCPo4IQkqUO99pWqN-G7KychZ-m9Y1mnR8oEhji7BWhau26iX4eea1khyRJuRieUQ9iJv7WkXSLeiKw/s4032/IMG_3964.HEIC" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUCVmG2ebD5MWxlC5SL5UZTNKTtkVRttr7kp0q4DXOAjG0IWJh6YSMX3yX4O6PR9gkgb-zfJZ8Hgc8otCkVI9H3JoZuI5_Mje-A-x7mZSzljjoCPo4IQkqUO99pWqN-G7KychZ-m9Y1mnR8oEhji7BWhau26iX4eea1khyRJuRieUQ9iJv7WkXSLeiKw/s320/IMG_3964.HEIC" width="240" /></a></div>For 2022 I decided for Summer Somewhere to make my own American Wheat Beer. My recipe was pretty straightforward: 66.6% Maris Otter Extra Pale, 33.3% Wheat Malt, homegrown Centennial hops, and <a href="https://omegayeast.com/yeast/ales/american-wheat" target="_blank">American Wheat</a> yeast (likely sourced from Widmer).</div><div><br /></div><div>When the beer was done and I tasted it for the first time, I really enjoyed it. The more I drank it, the more I started to believe something was missing. It was good, but felt like it might have been missing the mark in some way. Maybe the hop bitterness and flavor was too low. Using homegrown hops exclusively is a bit of a trial and error since you don't know what the alpha acid percentage is.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXcs7g94JlLdR8wM8flVcF7xZbzNw9LWmoGZ1eA66BdJdSk53wnfAATr8-lLBbJ-FFY5QK5uOLxb2g8eRMqna3V5vDJCvInRa7klRykYxcUiq_zZVw1fi3Acoy6FsUlW3yYJUkzLO9Sbr-Vu2JgLaxIcNiW6jNEg9MNHGIsrGuH4YBcO6ivXCMiTKUyg/s4032/IMG_3974.HEIC" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXcs7g94JlLdR8wM8flVcF7xZbzNw9LWmoGZ1eA66BdJdSk53wnfAATr8-lLBbJ-FFY5QK5uOLxb2g8eRMqna3V5vDJCvInRa7klRykYxcUiq_zZVw1fi3Acoy6FsUlW3yYJUkzLO9Sbr-Vu2JgLaxIcNiW6jNEg9MNHGIsrGuH4YBcO6ivXCMiTKUyg/s320/IMG_3974.HEIC" width="240" /></a></div></div><div>I decided to see how my beer compares to some commercial examples of the style. I visited my local Total Wine and found exactly two examples of the style. There were a lot more Belgian-style witbiers, or blonde ales with little or no wheat in the grist. <a href="https://www.facebook.com/Wouldbebrewmaster/posts/pfbid036JWwkVTsortaC1CEj14qv8GMevbUfPqB3XzSfzPLh8iLcgFqCnLVtjA7yYZCJTrgl" target="_blank">When I shared this experience on my Facebook page</a>, a couple commenters said it was because American Wheat Beer is not a style they enjoy. </div><div><br /></div><div>For this beer I wanted something easy drinking, with a citrusy hop flavor without feeling like a New England IPA. I targeted 20 IBUs, and had equal hop additions at 60 minutes, 10 minutes, and 15 minutes in the whirlpool. </div><div><br /></div>The two examples I was able to find were Oberon and Shipyard Summer Ale, a<a href="https://wouldbebrewmaster.blogspot.com/2017/04/brew-day-summer-of-jennie-fruit-beer.html" target="_blank"> beer I had cloned previously</a>. I poured all three beers in taster glasses and did a side-by-side. I jotted down some quick thoughts on all three beers, taking notes on aroma, appearance, flavor, mouthfeel, and overall impressions. Same criteria as a BJCP scoresheet, but not as detailed as if I was judging in a competition. Since my objective was to compare the beers and not determine the best beer, I didn't score the beers.<div><br /></div><div>Below are my impressions:<div><div class="separator" style="clear: both; text-align: center;"><br /><br /></div><div><br /></div><p></p></div>
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font-family: Arial, sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div></div><div style="padding: 12.5% 0px;"></div> <div style="align-items: center; display: flex; flex-direction: row; margin-bottom: 14px;"><div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; transform: translateX(0px) translateY(7px); width: 12.5px;"></div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12.5px; margin-left: 2px; margin-right: 14px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px;"></div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; transform: translateX(9px) translateY(-18px); width: 12.5px;"></div></div><div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"></div> <div style="border-bottom: 2px solid transparent; border-left: 6px solid rgb(244, 244, 244); border-top: 2px solid transparent; height: 0px; transform: translateX(16px) translateY(-4px) rotate(30deg); width: 0px;"></div></div><div style="margin-left: auto;"> <div style="border-right: 8px solid transparent; border-top: 8px solid rgb(244, 244, 244); transform: translateY(16px); width: 0px;"></div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; transform: translateY(-4px); width: 16px;"></div> <div style="border-left: 8px solid transparent; border-top: 8px solid rgb(244, 244, 244); height: 0px; transform: translateY(-4px) translateX(8px); width: 0px;"></div></div></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"></div></div></a><p style="color: #c9c8cd; font-family: Arial, sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0px; margin-top: 8px; overflow: hidden; padding: 8px 0px 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a href="https://www.instagram.com/p/CgDJjNrpOjw/?utm_source=ig_embed&utm_campaign=loading" style="color: #c9c8cd; font-family: Arial, sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" target="_blank">A post shared by Jason Chalifour (@wouldbebrewmaster)</a></p></div></blockquote> <script async="" src="//www.instagram.com/embed.js"></script></div><div><br /></div><div>Shipyard Summer Ale</div><div>Aroma: Bready, toasty malt. Spicy hops</div><div>Appearance: Light copper, brilliant clarity. Foamy white head with good retention </div><div>Flavor: Smooth and slightly rich malt flavor. Citrus and spicy hop flavor. Floral esters high and add a nice complexity. </div><div>Mouthfeel: Med body, med-high carb. Finish slightly dry. </div><div>Overall: Nice blend of malt and hops. Like a summery best bitter </div><div><br /></div><div>Oberon </div><div>Aroma: Doughy wheat, hint of citrus</div><div>Appearance: Hazy gold. Foamy head with good retention </div><div>Flavor: White bread with a hint of maillard sweetness. Med low floral & spicy hop flavor</div><div>Mouthfeel: Med body, Med-high carb. Finish fairly clean and crisp, zesty </div><div>Overall: Smooth and citrusy. </div><div><br /></div><div>Summer Somewhere 2022</div><div>Aroma: Lemongrass, bread dough and crust </div><div>Appearance: Straw, hazy but not opaque. Foamy white head with good retention </div><div>Flavor: Doughy up front and finishes with some light toast. Hop flavor low, some citrus. Bitterness is low, beer malt-forward. </div><div>Mouthfeel: Creamy, medium carb. Neutral finish </div><div>Overall: Clean and easy drinking. A little bland compared to the commercial examples. Could use more hop flavor and bitterness to add some zip. </div><div><br /></div><span><a name='more'></a></span><div><br /></div><div>The exercise was instructive. My beer was more subtle than the commercial beers. Both tasted like they had some specialty malt, and definitely more hop flavor. I wanted a balance of wheat flavor and hop flavor, but the hop flavor was a little lacking. The hop aroma was nice. If I re-brewed this, I'd use commercial hops for my 60 minute addition, and bump up my late additions from 0.33 oz to 0.5 oz. </div><div><br /></div><div>When done well American Wheat Beer is a style I enjoy. There are more small brewers than ever making American-style lagers. If drinkers are buying and brewers are making lagers made with a high percentage of corn or rice, what's wrong with an ale made with a high percentage of wheat?</div><div><br /></div><div><span style="background-color: white; color: #4f4f4f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">Follow me on Instagram <a href="https://www.instagram.com/wouldbebrewmaster/" style="color: #b37213; text-decoration-line: none;" target="_blank">@wouldbebrewmaster</a></span><br style="background-color: white; color: #4f4f4f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;" /><span style="background-color: white; color: #4f4f4f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">Like <a href="http://ift.tt/2bTKRyB" style="color: #b37213; text-decoration-line: none;" target="_blank">The Would-be Brewmaster on Facebook</a> </span></div>Jason Chalifourhttp://www.blogger.com/profile/01294535025892543299noreply@blogger.com0tag:blogger.com,1999:blog-2686013504634661397.post-17373149915295701872022-07-05T07:00:00.001-04:002022-07-05T07:00:00.168-04:00Time to fill them kegs!<p>My last successful brew was August of last year. American Stout is a style I had wanted to tackle for awhile. Compared to Irish Stout, American Stout is higher in alcohol and often has an American hop presence. Once a staple of American craft brewing stalwarts like Sierra Nevada, the style is a bit harder to find these days. This was an example of designing a recipe and nailing it on the first try.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://untappd.akamaized.net/photos/2021_09_26/9c331dc31793a8501b73045cd0138f1d_raw.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="320" src="https://untappd.akamaized.net/photos/2021_09_26/9c331dc31793a8501b73045cd0138f1d_raw.jpg" width="240" /></a></div><p>My next attempted brew was several months later. I designed a Christmas Ale recipe using Muntons Connoisseurs Nut Brown Ale extract beer kit as my base. The samples I pulled from the fermenter missed the mark. Then before I could keg the beer, a pelicile formed and the beer was infected. </p><p><br /></p><p> </p><blockquote class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/tv/CW1TWxQJ6MA/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14" style="background: rgb(255, 255, 255); border-radius: 3px; border: 0px; box-shadow: rgba(0, 0, 0, 0.5) 0px 0px 1px 0px, rgba(0, 0, 0, 0.15) 0px 1px 10px 0px; margin: 1px; max-width: 540px; min-width: 326px; padding: 0px; width: calc(100% - 2px);"><div style="padding: 16px;"> <a href="https://www.instagram.com/tv/CW1TWxQJ6MA/?utm_source=ig_embed&utm_campaign=loading" style="background: rgb(255, 255, 255); line-height: 0; padding: 0px; text-align: center; text-decoration: none; width: 100%;" target="_blank"> <div style="align-items: center; display: flex; flex-direction: row;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div></div></div><div style="padding: 19% 0px;"></div> <div style="display: block; height: 50px; margin: 0px auto 12px; width: 50px;"><svg height="50px" version="1.1" viewbox="0 0 60 60" width="50px" xmlns:xlink="https://www.w3.org/1999/xlink" xmlns="https://www.w3.org/2000/svg"><g fill-rule="evenodd" fill="none" stroke-width="1" stroke="none"><g fill="#000000" transform="translate(-511.000000, -20.000000)"><g><path d="M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631"></path></g></g></g></svg></div><div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial, sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div></div><div style="padding: 12.5% 0px;"></div> <div style="align-items: center; display: flex; flex-direction: row; margin-bottom: 14px;"><div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; transform: translateX(0px) translateY(7px); width: 12.5px;"></div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12.5px; margin-left: 2px; margin-right: 14px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px;"></div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; transform: translateX(9px) translateY(-18px); width: 12.5px;"></div></div><div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"></div> <div style="border-bottom: 2px solid transparent; border-left: 6px solid rgb(244, 244, 244); border-top: 2px solid transparent; height: 0px; transform: translateX(16px) translateY(-4px) rotate(30deg); width: 0px;"></div></div><div style="margin-left: auto;"> <div style="border-right: 8px solid transparent; border-top: 8px solid rgb(244, 244, 244); transform: translateY(16px); width: 0px;"></div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; transform: translateY(-4px); width: 16px;"></div> <div style="border-left: 8px solid transparent; border-top: 8px solid rgb(244, 244, 244); height: 0px; transform: translateY(-4px) translateX(8px); width: 0px;"></div></div></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"></div></div></a><p style="color: #c9c8cd; font-family: Arial, sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0px; margin-top: 8px; overflow: hidden; padding: 8px 0px 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a href="https://www.instagram.com/tv/CW1TWxQJ6MA/?utm_source=ig_embed&utm_campaign=loading" style="color: #c9c8cd; font-family: Arial, sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" target="_blank">A post shared by Jason Chalifour (@wouldbebrewmaster)</a></p></div></blockquote> <script async="" src="//www.instagram.com/embed.js"></script><div><br /></div> Earlier this year I had a double brew day: an all grain Hazy IPA and extract Irish Stout. The IPA was super grassy and undrinkable. I blame this on using old hops and dry hopping for too long. I procrastinated kegging the Irish Stout, and that ended up getting infected like my Christmas Ale. Both batches were drain-pours. I also made a yeast starter for a saison I never brewed, and bought a pitch of yeast for the 2022 Summer Somewhere that is still in my fridge. <p></p><p>As summer began, my kegs were empty. My favorite time of year and I had no beer to drink. One reason why I brewed so little, and was so unmotivated to package what beers I did make was how cluttered my basement had become. Come May I had to make beer for the Muntons booth at <a href="https://www.blogger.com/blog/post/edit/2686013504634661397/5061760118062984148" target="_blank">Homebrew Con.</a> That meant I had to do some long overdue spring cleaning and make some beer.</p><p>For the booth I made the following:</p><p></p><ul style="text-align: left;"><li>Two <a href="https://www.muntons.com/home_brewing/hazy-ipa/" target="_blank">Muntons Flagship Hazy IPA</a> kits. These hopped extract kits were easy to make on brew day, just dissolve the kits in water.</li><li>A ten gallon, partial-mash Hazy IPA made with Muntons new <a href="https://www.muntons.com/home_brewing/oat-malt-extract/" target="_blank">Oat Malt Extract</a>. This was a fun brew. I brewed this with a 5-gallon partial boil, added the Oat Extract at the end of the boil to sterilize, and topped off with 5 gallons of water to get 10 gallons.</li><li>A 10 gallon all grain Hazy IPA. This was actually my first 10 gallon all grain batch I've brewed at home. </li><li>A 5 gallon partial mash Passion fruit Sour made with Muntons new <a href="https://www.muntons.com/home_brewing/sour-malt-extract/" target="_blank">Sour Malt Extract</a></li><li>A 5 gallon Vienna Lager made with Muntons new <a href="https://www.muntons.com/home_brewing/vienna-malt-extract/" target="_blank">Vienna Malt Extract</a>. </li></ul><div>In all it took me four days to brew all of this beer. The idea for the three different Hazy IPAs was to do a side-by-side at the booth. This beer needed to be in kegs three weeks before the show to have time to keg condition. After I was done brewing all of these beers for work, I gave my cooler mash tun, Brewers Edge Mash & Boil, 15 gallon kettle, and 8 gallon kettle a deep clean. Four days to make 40 gallons of beer for our booth. That wasn't all the beer I made for Homebrew Con either.</div><div><br /></div><div>Earlier this year I submitted a seminar proposal to the American Homebrewers Association, which was accepted! If you follow my social media you may have seen that I will be giving a <a href="https://www.homebrewcon.org/session/#145?session-title=english-ales:-from-classics-to-class" target="_blank">seminar on brewing English Ales</a>. The rationale and motivation behind the seminar deserve it's own post, so I won't go into it here. As part of my seminar I could request beer service. Being able to taste recipes from the seminar, that apply my philosophy in brewing English Ales made too much sense not to do. Lets be honest, a seminar with beer is usually better than a seminar without beer.</div><div><br /></div><div>Hearkening back to my days brewing in an apartment on an electric stove, I brewed four different 3 gallon <a href="https://www.blogger.com/blog/post/edit/2686013504634661397/4145139824388716462" target="_blank">brew-in-a-bag</a> batches. I was able to brew these over two separate double brew days. Not sparging did impact my mash efficiency, but the time savings was worth it in this case. I will package these in my three gallon kegs and force carbonate them before driving from the Boston area to Pittsburgh. </div><div><br /></div><div>That is 52 gallons of beer, in 12 corny kegs, that I made for and will be driving to Pittsburgh in my Hyundai Elantra. Hopefully I have room for my suitcase, CO2 tank, and jockey box. After all that, when I wanted a beer I had to go to the store. What a sorry state of affairs.</div><div><br /></div><div>At least all this brewing gave me the impetus to clear out my brewing area and get back into a groove with brewing. If I want homebrew to drink for Independence Day and the rest of the summer, now is the time. Time unfortunately is not on my side. My VP wasn't thrilled I needed as much time to make all this beer for our homebrew team based in the UK. I can squeeze in one more brew day before the show. To make the most of that time I came up with a plan. </div><div><br /></div><p></p>
<blockquote class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/CezTkxhJosW/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14" style="background: rgb(255, 255, 255); border-radius: 3px; border: 0px; box-shadow: rgba(0, 0, 0, 0.5) 0px 0px 1px 0px, rgba(0, 0, 0, 0.15) 0px 1px 10px 0px; margin: 1px; max-width: 540px; min-width: 326px; padding: 0px; width: calc(100% - 2px);"><div style="padding: 16px;"> <a href="https://www.instagram.com/p/CezTkxhJosW/?utm_source=ig_embed&utm_campaign=loading" style="background: rgb(255, 255, 255); line-height: 0; padding: 0px; text-align: center; text-decoration: none; width: 100%;" target="_blank"> <div style="align-items: center; display: flex; flex-direction: row;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; 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If there is one lesson that was reinforced brewing all of those beers for Muntons was how much of a time saver beer kits and extract brewing can be. I bought the Conneseurs Wheat Beer Kit and a can of Extra Light Malt Extract to re-brew a version of one of my favorite batches from a few years ago. I also have an extra can of the Muntons Sour Malt Extract I will combine with the Extra Light for another batch. Finally I will brew the 2022 vintage of my annual Summer Ale, Summer Somewhere.<div><br /></div><div>By getting these in fermenters before the show, they will be ready to keg when I get back. No need to load up on Summer Shandy, Narragansett or Gennessee Cream Ale. </div><div><br /></div><div><span><span style="background-color: white;">Follow me on Instagram </span><a href="https://www.instagram.com/wouldbebrewmaster/" target="_blank"><span style="background-color: white;">@</span>wouldbebrewmaster</a></span><br /><span><span style="background-color: white;">Like </span><a href="http://ift.tt/2bTKRyB" style="background-color: white; text-decoration-line: none;" target="_blank">The Would-be Brewmaster on Facebook</a> </span></div>Jason Chalifourhttp://www.blogger.com/profile/01294535025892543299noreply@blogger.com0tag:blogger.com,1999:blog-2686013504634661397.post-71032511718451259002022-06-28T02:26:00.003-04:002022-07-04T14:12:21.592-04:00Is beer-flavored-beer making a comeback? Observations from Homebrew Con 2022<p>Homebrew Con 2022 is in the books. Taking place in Pittsburgh, I made the drive from my Boston-area home to mule beer and other supplies for the show. The first in-person Homebrew Con since the Covid pandemic, the show was smaller than <a href="http://wouldbebrewmaster.blogspot.com/search?q=homebrew+con" target="_blank">in the past</a>. The Craft Brewers Conference, the main industry trade show for professional brewing, was also smaller in scope. From speaking with other vendors, attendance at large festivals and conferences are down across the board. The Pittsburgh RV show only needed one room at the convention center.</p><p>The highlight of the show for me was the chance to present a seminar on brewing <a href="https://www.homebrewcon.org/session/#145?session-title=english-ales:-from-classics-to-class" target="_blank">English-style Ales</a>. I was also working the show with Muntons. While the topic of brewing traditional English styles didn't exactly coincide with the products we were featuring at our booth, this is a topic brewers have asked me about. In the past I struggled to clearly articulate my approach. The process of sitting down and creating a presentation allowed me create a narrative that hopefully made sense. </p><p>As I put the seminar together, and as I was driving across Pennsylvania I had two lingering thoughts in my head: Would other homebrewers like the seminar and find it informative, and how many people would actually care enough about the topic to show up? Thankfully I received plenty of positive feedback from the talk. As far as interest in the topic, here is a picture taken as I was being introduced:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiipaeEnqX2xtyrpa9fGG9tzXDO2WAJU1tqKpNt_86KwnCKbfiqdGuufIgQGbAVufGIy7DbjmsLKeIiQxSfXZbH12T1aNTbuZ5IvvMWCARAbk17em4uQeu00rk4nAEpbv6rnDZLvuUW4aJ5ct-myx8qArA1fiyz8MB7_44IgDuTuOX88-Fkasm6CN_4Vw/s6374/IMG_4037.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2510" data-original-width="6374" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiipaeEnqX2xtyrpa9fGG9tzXDO2WAJU1tqKpNt_86KwnCKbfiqdGuufIgQGbAVufGIy7DbjmsLKeIiQxSfXZbH12T1aNTbuZ5IvvMWCARAbk17em4uQeu00rk4nAEpbv6rnDZLvuUW4aJ5ct-myx8qArA1fiyz8MB7_44IgDuTuOX88-Fkasm6CN_4Vw/w640-h253/IMG_4037.HEIC" width="640" /></a></div><p>As a few late arrivals walked in and stood against the wall as all the seats were full. English-styles haven't been setting the world on fire the last several years on the craft beer market. If beer drinkers haven't been buying these styles, would homebrewers want to listen to me talk about how to brew them. The answer at least with this crowd was an emphatic yes.</p><p>I brewed four, 3-gallon batches to serve during my seminar. The recipes and my presentation slides can be viewed on the Homebrew Con app. The American Homebrewers Association (AHA) will publish a recording available to AHA members in coming months.</p><p>I thought that would be more than enough beer for everyone to taste as I discussed them. That clearly was not enough beer. I don't think anyone was able to try all four beers. Most were lucky to try two, and some attendees didn't get to try any at all. Several people went to the Muntons booth after the seminar hoping to be able to try the beers there.</p><p>The Homebrew Expo opened shortly before my seminar ended. Homebrew for Muntons is ran globally out of the UK. The team over there wanted to promote Muntons new <a href="https://www.muntons.com/brewkit_type/muntons-flagship-range/" target="_blank">Flagship Range</a> of kits and our expanded <a href="https://www.muntons.com/brewkit_type/homebrew-malt-extracts/" target="_blank">Ingredients Range</a> of malt extracts. The UK asked me to make the Hazy IPA kit from the Flagship Range, brew the Hazy IPA as a partial-mash with Muntons new Oat Malt Extract, and brew the Hazy IPA with all grain. At the show the plan was to do a side-by-side and challenge brewers to guess which is which. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKmqnEwlQ1W8d-GysBOhk0acB73SsUqROW6Iigx9nLD_EhkcMY9FjUrg-S79tHKPrGqdiYSoUQpXGOd4qzJxYsWV0_iqUIH-ZdjoKietpCItR8vqdX4fnbrN8ecJeCndb0fHCQuo315Nd8Jd5rWvxaitDks5qYSWhLc1BPOblP1IMI_8leRXMLvEF3pg/s4032/IMG_3780.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKmqnEwlQ1W8d-GysBOhk0acB73SsUqROW6Iigx9nLD_EhkcMY9FjUrg-S79tHKPrGqdiYSoUQpXGOd4qzJxYsWV0_iqUIH-ZdjoKietpCItR8vqdX4fnbrN8ecJeCndb0fHCQuo315Nd8Jd5rWvxaitDks5qYSWhLc1BPOblP1IMI_8leRXMLvEF3pg/s320/IMG_3780.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The grist for the all grain was <br />75% Craft Pale Malt, 25% Oat Malt</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYG_mjap6iMhuSq-eCxV_W7rZH-u9nYJWv_faz5GD6E4E3dR_426K4ma7X8FpVU2gVfJtMPU9nie4w4z_VJ4g-30Ws6kJPJ4lL2zrFtW5wq1tnMSgRzhTWl_1VETM57XMFbNAUnsQ58WJ7MVOzi60moW2vw9kjyuZKqNcjGE_XUTgQhfBH2G_j9noHQA/s4032/IMG_3754.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYG_mjap6iMhuSq-eCxV_W7rZH-u9nYJWv_faz5GD6E4E3dR_426K4ma7X8FpVU2gVfJtMPU9nie4w4z_VJ4g-30Ws6kJPJ4lL2zrFtW5wq1tnMSgRzhTWl_1VETM57XMFbNAUnsQ58WJ7MVOzi60moW2vw9kjyuZKqNcjGE_XUTgQhfBH2G_j9noHQA/s320/IMG_3754.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sparging the partial mash Hazy IPA</td></tr></tbody></table><p>I made ten gallons of all three versions. Making two of the beer kits was simple enough. For the partial mash, I used the "Palmer Method" of a partial boil and late extract addition. The all grain was actually the first ten gallon all-grain batch I've brewed at home. I dusted off my old 8-gallon kettle from my apartment brewing days as my Hot Liquor Tank. When that wasn't quite large enough, I heated up some extra water and topped off the HLT during the sparge </p><p>To add some variety I also brewed a Passion Fruit Sour ale recipe created by Muntons' NPD Brewing Technologist Nick Piper with Muntons Sour Malt Extract, as well as a Vienna Lager with Muntons Vienna Malt Extract. The lager recipe borrowed heavily from Jamil Zainasheff's recipe from <a href="https://www.amazon.com/Brewing-Classic-Styles-Winning-Recipes/dp/0937381926" target="_blank">Brewing Classic Styles</a>. The Passion Fruit Sour was a partial mash, while the Vienna was all malt extract.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXSGQU9mDs3suCN1vBRgnqX_oSH8wjDxLQ04LNNvuo-kTYXYP7mXuBHqKpFs3w81QRpdnBMOwZQBo-GyRPRpzAH7-qFVLeL1UcJJLrLxda7rwt_K57-9gIxpfdF8oTIStHYEYrtWl1FZqtKsVI-B6YVZzPwDDDISHy-38tx-1GU7UcnaLBvaExtwvAQw/s4032/IMG_3768.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXSGQU9mDs3suCN1vBRgnqX_oSH8wjDxLQ04LNNvuo-kTYXYP7mXuBHqKpFs3w81QRpdnBMOwZQBo-GyRPRpzAH7-qFVLeL1UcJJLrLxda7rwt_K57-9gIxpfdF8oTIStHYEYrtWl1FZqtKsVI-B6YVZzPwDDDISHy-38tx-1GU7UcnaLBvaExtwvAQw/s320/IMG_3768.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">One can of Sour Malt Extract made a tart beer, <br />and replaced approx 5lbs of base malt.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOjPQkPlAinWvIJ7BOt8-yHQr0vMlpjx00YQaDuerAkKq5p7wYwrr16o3zO4_JwVcR0AImrHK5w3OpqrBuiNE_Fib_3G7_gbsWoKnoxEquAU7K7C5TFXBqnCjZchqamqS5KbuIompLk2qaNnqs-LKVvLoGmZY1tDuGgUX-tr0LnWs2TKxLBWtmuKNRhQ/s4032/IMG_3771.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOjPQkPlAinWvIJ7BOt8-yHQr0vMlpjx00YQaDuerAkKq5p7wYwrr16o3zO4_JwVcR0AImrHK5w3OpqrBuiNE_Fib_3G7_gbsWoKnoxEquAU7K7C5TFXBqnCjZchqamqS5KbuIompLk2qaNnqs-LKVvLoGmZY1tDuGgUX-tr0LnWs2TKxLBWtmuKNRhQ/s320/IMG_3771.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The grist of the Vienna Lager...plus <br />an extra 0.5 lbs of Light DME</td></tr></tbody></table><p>Our booth was so busy it made it difficult for us to tally responses to the side-by-side. The response was positive. Even brewers who picked out the beer kit, or selected all three correctly tended to need several sips. I didn't see anyone wretch or dump the kit or partial mash beers. The exercise at least demonstrated that brewers can make quality beer with malt extract or a beer kit.</p><p>I was really happy with the Passion Fruit Sour. When I kegged it, the fruit flavor seemed to have fermented out. Once the beer was cold and carbonated the fruit flavor was quite nice, if not quite as intense as a commercial brewery adding fruit post-fermentation. </p><p>The Vienna Lager was excellent. I didn't have time to lager the beer for several weeks, so it wasn't as clear as a commercial example. The flavor was damn close. The response from attendees was quite strong. One master judge who has brewed the style a lot really liked the malt flavor. His only minor critique was that he wanted a little more hop bitterness. </p><p>We had four taps at the booth. The first day of the show we served the three IPA variants and the sour. The second day was the Hazies and the Vienna Lager. We went through the entire keg of Vienna Lager in one day. Having a classic style on tap scratched an itch for a lot of attendees.</p><p>As the show wrapped up I looked at the winners of the <a href="https://www.homebrewersassociation.org/national-homebrew-competition/winners/" target="_blank">National Homebrew Competition</a>. For each category the AHA listed how many entries there were for that category. The most entries by category:</p><p></p><ul style="text-align: left;"><li>Pilsner - 146 entries</li><li>Strong Belgian Ale - 124 entries</li><li>American IPA - 117 entries</li><li>Fruit Beer - 113 entries</li><li>Pale Malty European Beer - 110 entries</li><li>Amber European Beer - 110 entries</li><li>New England IPA - 110 entries</li><li>Dark European Lager - 108 entries</li><li>Pale European Beer - 102 entries</li></ul><div>New England IPA in a three-way tie for fifth. Regular, old fashioned clear IPA was in third. The lager categories were some of the most competitive in the competition. </div><div><br /></div><div>Most craft brewers I talk to started as homebrewers somewhere along the way. NHC was inundated with lagers, my seminar on English ales was standing-room only, people left the seminar looking for more of the English ales I made for the seminar, and the most popular beer at our stand was a Vienna Lager. Homebrewing has been considered a bellwether for commercial brewing. Is beer-flavored-beer making a comeback? If homebrewing is a leading indicator on where craft beer is going, the answer is yes.</div><div><br /></div><div>People in beer have been predicting that lagers or classic styles will be making a comeback for years. A lot of it might be wish-casting as craft brewers have continued to pump out <a href="https://www.blogger.com/blog/post/edit/2686013504634661397/7557087663746575737" target="_blank">New Englannd IPA</a>. I'm not ready to say with certainty that beer-flavored-beer will make a comeback. I am leaving Pittsburgh with a little bit of hope for at least a modest resurgence. </div><div><br /></div><div>Follow me on Twitter <a href="http://twitter.com/JChalifour" target="_blank">@JChalifour</a><br />Like <a href="https://www.facebook.com/Wouldbebrewmaster" target="_blank">The Would-be Brewmaster on Facebook</a></div><p></p>Jason Chalifourhttp://www.blogger.com/profile/01294535025892543299noreply@blogger.com0tag:blogger.com,1999:blog-2686013504634661397.post-37585051346205484922022-02-27T22:03:00.000-05:002022-02-27T22:03:10.330-05:00Revisiting seasonal beer<div>One of my favorite posts was my <a href="https://wouldbebrewmaster.blogspot.com/2014/07/fighting-seasonal-creep-definitive.html">definitive guide to seasonal beer</a>. Going by that schedule, I would be stocking up on spring seasonals if there was an actual spring training this year. It is hard to believe that I wrote that post eight years ago. At that time seasonal beers were a big deal and seasonal creep really annoyed me. Seasonal beers were coming out so early that they were gone while being still "in season". I remember one year when I couldn't find <a href="https://wouldbebrewmaster.blogspot.com/2015/11/brew-day-sierra-nevada-celebration-clone.html" target="_blank">Celebration</a> in early December.</div><div><br /></div><div>Many of the seasonal beers I used to look for were distributed by regional and national breweries. Yard Sale by Uinta was a sessionable dark lager released in the winter, a perfect antidote to full-bodied and boozy winter seasonals. Uinta is no longer distributed in Massachusetts. Even brewers like Sierra Nevada struggled to maintain traction with their seasonal lineup. I couldn't find Summerfest the last couple of summers. This year the beer will be retired and replaced with an IPA. As more local options emerged in the late 2010s, it became harder and harder for out-of-state brewers to keep shelf space at retail, and consciousness among consumers. </div><div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://vinepair.com/wp-content/uploads/2019/04/weasked10_header.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="800" height="225" src="https://vinepair.com/wp-content/uploads/2019/04/weasked10_header.jpg" width="400" /></a></div><div><br />
In 2022 the notion of a brewery having a set lineup of four seasonal beers is as quaint. Sure, Sam Adams is still doing it, but that feels more like inertia than anything else. Breweries will release certain beers or styles seasonally, but you don't see as much of a set seasonal lineup. </div><div><br /></div><div>The main reason for the decline in seasonal beer is that instead of looking for a familiar seasonal with the change of ever season, drinkers want to try new beers and visit new breweries all of the time. The risk for brands is alienating people who love the old brands, and new beers not finding an audience. Samuel Adams has tried to keep a few of their venerable brands fresh by changing recipes for Summer Ale and Winter Lager.</div><div><br /></div><div>As much as drinkers were trained to drink seasonally in the 1990s and 2000s, too many seasonal beers were similar. How many American Wheat ales with or without citrus do people want to drink? Fall was a deluge of cloying oktoberfests with too much caramel malt, and then it was pumpkin ales loaded with cinnamon. Winter was the domain of boozy stouts and overly-spiced winter warmers. Spring never quite had the same homogeneity, but people generally drink less from January to March anyway. </div><div><br /></div><div>This sameness over most of the beer year was probably always going to dampen enthusiasm for seasonal beer. Ironically, you could argue that the sameness of seasonal beer has been replaced by the <a href="http://wouldbebrewmaster.blogspot.com/2021/02/falling-out-of-love-with-new-england-ipa.html" target="_blank">sameness of New England IPA</a>. </div></div><div><br /></div><div><span><span style="background-color: white;">Follow me on Instagram </span><a href="https://www.instagram.com/wouldbebrewmaster/" target="_blank"><span style="background-color: white;">@</span>wouldbebrewmaster</a></span><br /><span><span style="background-color: white;">Like </span><a href="http://ift.tt/2bTKRyB" style="background-color: white; text-decoration-line: none;" target="_blank">The Would-be Brewmaster on Facebook</a></span></div>Jason Chalifourhttp://www.blogger.com/profile/01294535025892543299noreply@blogger.com0tag:blogger.com,1999:blog-2686013504634661397.post-27458076672010399432022-02-18T20:12:00.000-05:002022-02-18T20:12:08.730-05:00Homebrew Happy Hour ep. 268 Storing grains, American vs Continental malt, Expired LME<p>I realize it has been quiet in these parts. Sadly I haven't brewed in six months; the longest I have gone without brewing since I started. I am going to fire up my kettle again soon. I need Irish ales on tap for St. Patrick's Day. </p><p>Anyway, It is always fun to be a guest on the Homebrew Happy Hour podcast. We talked about what I have been working on with Muntons as of late, and what Josh and Todd have been up to. I certainly appreciated answering some malt-related questions. </p><p>Check out the episode here:</p>
<iframe width="560" height="315" src="https://www.youtube.com/embed/SV8qi-r4TxU" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>Jason Chalifourhttp://www.blogger.com/profile/01294535025892543299noreply@blogger.com0tag:blogger.com,1999:blog-2686013504634661397.post-64971519122523122412021-03-17T11:06:00.001-04:002021-03-17T11:06:04.818-04:00Brew Day - Angel's Wing's (Helles Bock)<blockquote>I'm a loner Dottie... a rebel</blockquote><div>As an only child who is a bit of an introvert, I tend to pursue most of my hobbies and interests alone. Being an independent learner means that most of what I have learned about brewing when it comes to my own beer and to my work in the industry was the result of self-study. I passed my first BJCP Exam after a month of cramming. For my role with Muntons, I passed the Institute of Brewing and Distilling's Malting Certificate Exam the same way. </div><div><br /></div><div>Homebrewing evolved from something Jennie and I did together to a solitary activity. Once in awhile there will be something Jennie wants to brew and she will want to brew it with me, but that is more the exception than the rule. I haven't brewed with my cousin Andy since he and his wife Juli had their second child. Since then they moved out of state. </div><div><br /></div><div>This batch was the first one in awhile I brewed with someone else. I first met Nate at a beer tasting; Nate was friends with Kert, who is the buyer at my local bottle shop. When Nate started working at my local homebrew shop he actually recognized me with my mask on. Eventually he pinged me on social media wanting to brew. </div><div><br /></div><div>Nate suggested brewing a lager of some sort. I suggested a Helles Bock as it's one of the few styles I've never brewed. It is also a style I have had very few examples of. The recipe in <a href="https://www.amazon.com/Brewing-Classic-Styles-Winning-Recipes/dp/0937381926" target="_blank">Brewing Classic Styles</a> was simple enough: a blend of Pilsner and Munich Malt, a 60 minute hop addition, and lager yeast.</div><div><br /></div><div>I almost always keep Muntons Pilsner Malt in my brewery, and I started keeping Muntons Munich Malt after having to make too many changes to recipes that called for stewed malts like Vienna, Munich, or Melanoidin-type darker Munich malts.</div><div><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_M_xUkDxfIjUlMNFA-1RZFzjWGnOhrOPfgosYn74NAuiO21GHQFDjN1COfNQFDuy_-UCl3NJvxIGbXIUnk1A5kWYTeGZYBvrridg-TOqkFCAWkp-oi9fF_CtFB9sSbwTA-__Oto3ZTavC/s4032/IMG_1477.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_M_xUkDxfIjUlMNFA-1RZFzjWGnOhrOPfgosYn74NAuiO21GHQFDjN1COfNQFDuy_-UCl3NJvxIGbXIUnk1A5kWYTeGZYBvrridg-TOqkFCAWkp-oi9fF_CtFB9sSbwTA-__Oto3ZTavC/s320/IMG_1477.HEIC" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Perfect crush after first pass thru the mill.</td></tr></tbody></table><br /></div><div>I told Nate to pick out the hops and yeast while I had the malt taken care of. When the Alpha Acid percentage on the Magnum hops Nate picked out were a little high at 14.7%, I made a last minute change to the recipe by adding 0.75 ounces at 60 minutes and the remaining 0.25 at 15 minutes.</div><div><br /></div><div>Nate really likes Imperial Yeast and chose their Harvest strain. A fine choice for a malty style like a Helles Bock, it's attenuation is moderate in the 70-74% range. To make sure the beer didn't finish too heavy, I lowered the mash temperature from the recipe in the book. </div><div><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Zb5m0AnqBfl-2jT2g3oohr4apuYq-8YQQXcs5uK_4WydQI2PddBcv3jG35JzzWETJuRWFDiVKtiotuMQD5zfGm6O6Rtj7WrEFSKXa6GwrmmAy1r-BCweIbSOjoYkgWhY8fENbdvpOufl/s4032/IMG_1478.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Zb5m0AnqBfl-2jT2g3oohr4apuYq-8YQQXcs5uK_4WydQI2PddBcv3jG35JzzWETJuRWFDiVKtiotuMQD5zfGm6O6Rtj7WrEFSKXa6GwrmmAy1r-BCweIbSOjoYkgWhY8fENbdvpOufl/s320/IMG_1478.HEIC" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Nate and I mashing in<br />.</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtibf9z6vw6FVgQgMsTZKlkH_7vCwAhlFb-8-HV-XV-RQywCpNuMtgRpKAsKj5GLzXEOFb32BithKw94Ds2ylPFDz85TYudQCo0NSZ749gduEzFY3hZiR3iUt5UD5hcfkYirIUF6JRkimf/s4032/IMG_1479.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtibf9z6vw6FVgQgMsTZKlkH_7vCwAhlFb-8-HV-XV-RQywCpNuMtgRpKAsKj5GLzXEOFb32BithKw94Ds2ylPFDz85TYudQCo0NSZ749gduEzFY3hZiR3iUt5UD5hcfkYirIUF6JRkimf/s320/IMG_1479.HEIC" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Beautiful wort, looks like apple juice.</td></tr></tbody></table><br />Although not as big as Field of Immortals, we were shooting for this beer to be over 7%. I replicated my process from the Field of Immortals brew day fairly closely. Again the mash efficiency was high, and the starting gravity of the finished batch was high. So high in fact it falls out of the parameters of the style. Once I entered our hop additions into BeerSmith, our calculated hop bitterness was also high.</div><div><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOlQ_nHHVtRUp9sH9W9zwUAq51-ht0Y7Mf222eqkkZF_KrEYJy95RDlaiztu1BJ9Jf67TTy4BkPiPN9jRHmI1MPTHb0OtiRfAPQZlpe0Orb99jlAZ_LAtqKmNc2OjwoUF2GDjUavdar1ux/s4032/IMG_1476.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOlQ_nHHVtRUp9sH9W9zwUAq51-ht0Y7Mf222eqkkZF_KrEYJy95RDlaiztu1BJ9Jf67TTy4BkPiPN9jRHmI1MPTHb0OtiRfAPQZlpe0Orb99jlAZ_LAtqKmNc2OjwoUF2GDjUavdar1ux/s320/IMG_1476.HEIC" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">How I am going to do every batch.</td></tr></tbody></table><br />Nate and I ended up with almost exactly 5.25 gallons going into the fermenter, which should lead to five gallons of finished beer. It might make sense to dilute the residual sugar, alcohol, and hop bitterness with one gallon of water. That would make the beer more to style and would give us more beer. From now on I am going to assume higher yields in all of my batches and plan accordingly. </div><div><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUigD784MxLJYCQ4MPDArnjPsVPvFt0gz5TpGYa0QmP_xQ-srEVg22m37fkk98CjOD3NP8sE8-8JIobUEHpRmD-r_2GStc0fIhQ64YLWyZhTbdMdzcgBi1BxCgNkMWbJcwc7DEbSIfkO4J/s4032/IMG_1487.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUigD784MxLJYCQ4MPDArnjPsVPvFt0gz5TpGYa0QmP_xQ-srEVg22m37fkk98CjOD3NP8sE8-8JIobUEHpRmD-r_2GStc0fIhQ64YLWyZhTbdMdzcgBi1BxCgNkMWbJcwc7DEbSIfkO4J/s320/IMG_1487.HEIC" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pitching yeast in well-aerated wort.</td></tr></tbody></table><br />It was fun to brew with another person and share knowledge. I'm sure we will collaborate again. Hopefully next time with Kert. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2VItcIQKjhndjsbeGpWrXXFVHaMPEkq8VgtQyb1sZaIDo6qRAfV8CU8dnJizHcUdkj3mG4pZxM5dtu3Ah6Mz6QiUQsM9mns9oEGVRR7UcTluas5Z3T5KE7s0GC6dgVRkPhXqPmcjn5kq_/s4032/IMG_1488.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2VItcIQKjhndjsbeGpWrXXFVHaMPEkq8VgtQyb1sZaIDo6qRAfV8CU8dnJizHcUdkj3mG4pZxM5dtu3Ah6Mz6QiUQsM9mns9oEGVRR7UcTluas5Z3T5KE7s0GC6dgVRkPhXqPmcjn5kq_/s320/IMG_1488.HEIC" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Wort getting down to lager temps.</td></tr></tbody></table><br /><div><pre>Recipe: Angels Wings
Brewer: Jason
Asst Brewer: Nate
Style: Helles Bock
TYPE: All Grain
Taste: (0.0)
Recipe Specifications
--------------------------
Boil Size: 7.49 gal
Post Boil Volume: 5.99 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.067 SG
Estimated Color: 7.1 SRM
Estimated IBU: 41.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 76.7 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU Volume
8.86 gal Yellow Full (Under 6 SRM) Water 1 - -
2.37 g Gypsum (Calcium Sulfate) (Mash) Water Agent 2 - -
1.58 g Calcium Chloride (Mash) Water Agent 3 - -
0.79 g Epsom Salt (MgSO4) (Mash) Water Agent 4 - -
0.50 tsp Lactic Acid (Mash) Water Agent 5 - -
9 lbs Pilsner Malt (Muntons) (1.9 SRM) Grain 6 65.5 % 0.70 gal
4 lbs 12.0 oz Munich Malt (Muntons) (8.1 SRM) Grain 7 34.5 % 0.37 gal
0.50 tsp Lactic Acid (Sparge) Water Agent 8 - -
0.75 oz Magnum [14.70 %] - Boil 60.0 min Hop 9 35.8 IBUs -
0.25 oz Magnum [14.70 %] - Boil 15.0 min Hop 10 5.9 IBUs -
0.00 tsp Irish Moss (Boil 10.0 mins) Fining 11 - -
1.0 pkg Harvest (Imperial Yeast #L17) Yeast 12 - -
Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 13 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 17.99 qt of water at 163.9 F 150.0 F 60 min
Sparge: Fly sparge with 4.74 gal water at 168.0 F
Notes:
------
Original recipe needed 12 oz Acidulated Malt. Used Lactic Acid in Mash and Sparge instead. AA% on Magnum was high, so used 0.75 at 60 and 0.25 at 15 instead of 1.0 at 60 min.
Awesome mash, sparge and boil. Crush was perfect first time through mill. System is dialed in and will adjust profile accordingly.
</pre><pre><span style="font-family: "Times New Roman"; white-space: normal;">Follow me on Twitter </span><a href="http://twitter.com/JChalifour" style="font-family: "Times New Roman"; white-space: normal;" target="_blank">@JChalifour</a><br style="font-family: "Times New Roman"; white-space: normal;" /><span style="font-family: "Times New Roman"; white-space: normal;">Like </span><a href="https://www.facebook.com/Wouldbebrewmaster" style="font-family: "Times New Roman"; white-space: normal;" target="_blank">The Would-be Brewmaster on Facebook</a></pre></div>Jason Chalifourhttp://www.blogger.com/profile/01294535025892543299noreply@blogger.com0tag:blogger.com,1999:blog-2686013504634661397.post-52492943019130739622021-03-01T12:51:00.000-05:002021-03-01T12:51:58.267-05:00Brew Day: Field of Immortals 2021 (Imperial Stout)<p>After brewing imperial stouts in November of 2018 and 2019, my intention was to brew another vintage in November of 2020. For whatever reason I never got around to it. Then, at the end of January I brewed a batch of <a href="http://wouldbebrewmaster.blogspot.com/search?q=rundown+irish+red" target="_blank">Rundown Irish Red</a> as part of another project I'll be talking more about shortly. Low in alcohol and hops, the Irish Red was a perfect starter beer to build up plenty of yeast for an imperial stout.</p><p>That was the thought anyway. Fermentation on the Irish Red stalled, so I pitched a packet of US-05 dry yeast to help the beer finish fermenting out. The yeast I harvested from the Irish Red was some combination of Hugh Hill, my house Irish culture and US-05. For a one-off or vintage beer, I am not concerned about slight variations from batch-to-batch.</p><p>The night before brew day, I used a carbonation cap and a soda bottle to help dissolve the water additions. Chalk in particular isn't the most soluble, and <a href="https://braukaiser.com/wiki/index.php/Building_brewing_water_with_dissolved_chalk" target="_blank">carbonic acid helps it dissolve in water</a>. This is something I have wanted to try for awhile, but I never seemed to have a soda bottle lying around. We typically don't have soda in the house. This was pretty easy to do and worked well. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCV_hntLCWBecETKG1gBnoz4BFRuuy27c5Ws3kjVXSyL2SXTqVsNo7RRmgpj8nL-3_ooze51coJXzsZf_OZkqNSKW9rBO7J6BNtt7qKrOSjGUrNZ2aBS-97u7p7e1FjPiWEtO-j3qpGo1e/s4032/IMG_1427.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCV_hntLCWBecETKG1gBnoz4BFRuuy27c5Ws3kjVXSyL2SXTqVsNo7RRmgpj8nL-3_ooze51coJXzsZf_OZkqNSKW9rBO7J6BNtt7qKrOSjGUrNZ2aBS-97u7p7e1FjPiWEtO-j3qpGo1e/s320/IMG_1427.HEIC" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">This worked really well to get water salts to dissolve</span></td></tr></tbody></table><p>What I did take away from this brew day was the desire to cut down on variations in process from batch-to-batch. Over the past couple of years I have experimented with batch sparging, fly sparging, no sparging, mashing in the Mash & Boil grain pipe, mashing in a cooler, boiling inside on the Mash & Boil, boiling outside on propane, checking pH on every batch, assuming pH calculations are good enough because I'm too lazy to calibrate a pH meter, acidifying sparge water, forgetting to acidify sparge water. On top of that I keep having issues with my mill jamming, adjusting the gap, and getting poor crushes through the mill. </p><p>The result has been that my yields have been all over the place. I brewed a barleywine that the yield was so poor I added two pounds of dry malt extract to compensate. Last summer my batch of Summer Somewhere came out close to 6% because my yield was really high. With this batch I think I have settled on a process that I can repeat.</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/ijAUxYO1tAs" width="320" youtube-src-id="ijAUxYO1tAs"></iframe></div><p>I purchased two wire shelves for my Mash & Boil and cooler mash tun. The shelving also gives me storage space for my other kettles where they can drip dry after cleaning. From there I have a pump I can use when fly sparging. With this batch I focused on the flow of sparge water into the mash tun. I made sure there wasn't too much water on top of the grain bed, and that level was steady. The key was for the wort to drain at the same rate the sparge water was being sprinkled.</p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPe1ilhW3M6tS2HVFok3aajlj8SlbtCB662QQ3X0T9ZcA1wMR6qfj9EnHxLXJRMsbEVwqL1YfFi8S76Jvdgc0ow99pLZcd0mUSNuEoTxq-kMTSeQ2L3D4IQVCiukTycAoowxfML7FoFOJ/s4032/IMG_1436.HEIC" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPe1ilhW3M6tS2HVFok3aajlj8SlbtCB662QQ3X0T9ZcA1wMR6qfj9EnHxLXJRMsbEVwqL1YfFi8S76Jvdgc0ow99pLZcd0mUSNuEoTxq-kMTSeQ2L3D4IQVCiukTycAoowxfML7FoFOJ/s320/IMG_1436.HEIC" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">As full as my 8gal cooler can get</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4t8jfihr-rfY1YVmIpW3L5vW2hIEFVdBf6czn7PWPEL2Gvdz-zvtUbcQh7Mh3NSSHrhwMRhY5TMmdNLrLa39qXYpXbJ5JQficpdNewmIhGbVHHVaWXgadZ9E6sjrCdVgCFwRdQhCq9GIc/s4032/IMG_1432.HEIC" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div><p>While milling, my mill was jamming and my crush was initially poor, I tightened the gap, and milled the grain again. The second pass made a huge difference. The endosperm of the grains were fully crushed, while the grain husks were still intact. If anything the crush may have been too fine, but the vourlauf and runoff on this batch was as easy as any batch I can remember.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ0LotihNYOrCpa7va3qyvwmekeTvk38E_Px2UHN_X1SmsZIM4BlQ4jDpPAE0YWjwK2VD8hkWNr1JJ4ZYwcN2mhUT-QLjRAS3xAYYD78MoAgzG1wLLFBahJfWztD6kBQRa5D4CDgVnYGRw/s4032/IMG_1432.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ0LotihNYOrCpa7va3qyvwmekeTvk38E_Px2UHN_X1SmsZIM4BlQ4jDpPAE0YWjwK2VD8hkWNr1JJ4ZYwcN2mhUT-QLjRAS3xAYYD78MoAgzG1wLLFBahJfWztD6kBQRa5D4CDgVnYGRw/s320/IMG_1432.HEIC" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Easiest vaurlauf ever<br /><br /></td></tr></tbody></table>For the recipe I made a couple of changes from my last imperial stout. At the moment I was completely out of Maris Otter Pale Malt. Instead I used a malt we initially developed for distilling at Muntons called Northern Spring. In my experience Northern Spring is the highest yielding and best attenuating malt that we have. This was the malt I used in my 6% Summer Ale that was supposed to be 4.9%.<p></p>After sparging, I ran off 10.5 gallons of wort. I wish I timed exactly how long I sparged for; it might have been an hour. When I took a refractometer reading, I was floored:<div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPtKPtgmveW1vXvs24OpBJM5nHKoHGVG5QiqULLCMK-nBaOVflIh-dTjXRwFunMMKtsiLXS-78sazhkfwdv5GTl9_rTCKsJ6vvnPV7P2PLp1AeURilzcyJYQKd294izau2f_CigXbEx13E/s4032/IMG_1437.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPtKPtgmveW1vXvs24OpBJM5nHKoHGVG5QiqULLCMK-nBaOVflIh-dTjXRwFunMMKtsiLXS-78sazhkfwdv5GTl9_rTCKsJ6vvnPV7P2PLp1AeURilzcyJYQKd294izau2f_CigXbEx13E/s320/IMG_1437.HEIC" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">This is before I boiled off half of my wort</span></td></tr></tbody></table><br /></div><div>Pre-boil gravity was supposed to be 1.058, and I ended up at 1.068, I managed to overshoot my gravity by ten points! This beer is going to make my <a href="http://wouldbebrewmaster.blogspot.com/2019/12/brew-day-4pm-darkness-imperial-stout.html" target="_blank">2019 batch of imperial stout</a> look like a dark mild. One option would have been to boil off less and make a bigger batch. If I had a large enough fermenter I may very well have done that. Instead I stuck with the 120 minute boil outside on my propane burner. </div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtKvWx7brfpuDBvbHZIUKGbmGWwANZaqdR1f3OupUALWLaV8XKJyhwyaXPkbQhSKpvLE9hLqbYa5Rw329SV6KrTcVi9d9g2pHml_rBXZqZCcEjZliFjf9pKmGElSMUKCeNabDGMAk4HcBp/s4032/IMG_1438.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtKvWx7brfpuDBvbHZIUKGbmGWwANZaqdR1f3OupUALWLaV8XKJyhwyaXPkbQhSKpvLE9hLqbYa5Rw329SV6KrTcVi9d9g2pHml_rBXZqZCcEjZliFjf9pKmGElSMUKCeNabDGMAk4HcBp/s320/IMG_1438.HEIC" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Half of the liquid was sacrificed in the name of high gravity brewing<br /></span></td></tr></tbody></table></div><div><br /></div><div>One other change I made to make this vintage unique was to use my homegrown Willamette and Brewers Gold hops as the flavor and aroma hop additions. Those should give the beer a bit more of a unique touch. </div><div><br /></div><div>After 120 minutes of boiling, here is my Starting Gravity:</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3fPXTPST8JhG-PBF4EDgYPZMcQDETmU57F8Ketv8V-Ol_gFOPBdKybOkUhrVMAzQ-5UIfR2SmKKwbrmHcFX7HberOOb2mTnSjoBrjWm9a2cpC4V7QzNcgoIML8nV_MRYqVbmrwlzuNShi/s4032/IMG_1441.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3fPXTPST8JhG-PBF4EDgYPZMcQDETmU57F8Ketv8V-Ol_gFOPBdKybOkUhrVMAzQ-5UIfR2SmKKwbrmHcFX7HberOOb2mTnSjoBrjWm9a2cpC4V7QzNcgoIML8nV_MRYqVbmrwlzuNShi/s320/IMG_1441.HEIC" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Literally off the charts</span></td></tr></tbody></table><br /><div>Converting from Brix to gravity, the SG is 1.135. I aerated the wort as much as possible while transferring to a carboy. Then I aerated further with an aquarium pump until the carboy foamed over. From there I dumped the entire yeast cake from the Irish Red. I don't think it is possible to over-pitch an 1.135 wort.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/XnUgc05NaHI" width="320" youtube-src-id="XnUgc05NaHI"></iframe></div><br /><div>I hit the wort with the aquarium pump again around 12 hours later. Fermentation was fairly active for about a week. The inside of the carboy was covered in caked-on krausen it was hard to tell what was going on. On day 13 after brew day, the gravity was down to 1.064. That's a high starting gravity for most of my batches. The beer had only had 50% attenuation, but was 9.8% ABV already. </div><div><br /></div><div>The next day, I racked the beer to a secondary and pitched a vial of WLP099 Super High Gravity yeast that I used in <a href="http://wouldbebrewmaster.blogspot.com/2017/01/brew-day-thomas-bradys-ale-english.html" target="_blank">Thomas Brady Ale (2017)</a>. Alcohol tolerant over 15%, this stuff will get the beer over the finish line. As I racked the beer, I could see there was still a fairly thick krausen on top. Maybe the original yeast needed a little more time, but at that point I was already committed to racking the beer. </div><div><br /></div><div>As I siphoned, I didn't worry too much about racking yeast from the primary to the secondary. Any yeast in suspension should help the beer ferment out in theory. I checked the beer a few hours later, and there was already a krausen ring forming despite the temperature being a little below White Labs specification. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeP2qKRkqj3kK8kI-H5fEaT9atPM8JUKiyUnfDvXcsvOxeb16PKzwudM6hnblHzST4EIYqa1TOWQ4fNfWtoVGvRBZ7zZxxdcQK_zmQYpwqerHFN-1wA7PnNzJw8w6KOp8dLQ13S_BSygvO/s4032/IMG_1468.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeP2qKRkqj3kK8kI-H5fEaT9atPM8JUKiyUnfDvXcsvOxeb16PKzwudM6hnblHzST4EIYqa1TOWQ4fNfWtoVGvRBZ7zZxxdcQK_zmQYpwqerHFN-1wA7PnNzJw8w6KOp8dLQ13S_BSygvO/s320/IMG_1468.HEIC" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">See you in three months buddy.</span></td></tr></tbody></table><br /><div>This is going to be the booziest beer I have ever brewed. At minimum this is going to be a 14% ABV beer. If the WLP099 attenuates here like it did in the Thomas Brady Ale, we are looking at a 17% beer. I'll believe I made a 17% all-malt beer when I see it, but either way this beer is going to be a sipper. </div><div><br /></div><div>I never liked the name of my imperial stouts. The first batch, Employee Orientation was a tongue-in-cheek reference to the fact I brewed the beer as part of a colleague's training. 4PM Darkness was a reference to finishing the beer in the dark in November when it was dark at 4PM. That was the best I could come up with and always felt kind of meh. The name needed to be more epic.</div><div><br /></div><div>As a baseball fan the last half of 2020, and first weeks of 2021 was very difficult as too many Hall of Fame inductees and legends of the sport have passed away in too short of a period of time. As these greats have left us, I would always see on social media a photo-shopped image of the recently deceased entering a cornfield, just as the deceased legends in the film Field of Dreams had done. This is a beer to honor them. </div><div><br /></div><span></span><span><a name='more'></a></span><div><br /></div><div><div>Recipe: Field of Immortals (2021) </div><div>Style: Imperial Stout</div><div>TYPE: All Grain</div><div><br /></div><div>Recipe Specifications</div><div>--------------------------</div><div>Boil Size: 10.13 gal</div><div>Post Boil Volume: 5.63 gal</div><div>Batch Size (fermenter): 5.25 gal </div><div>Bottling Volume: 5.00 gal</div><div>Estimated OG: 1.110 SG</div><div>Estimated Color: 77.3 SRM</div><div>Estimated IBU: 81.9 IBUs</div><div>Brewhouse Efficiency: 70.00 %</div><div>Est Mash Efficiency: 72.0 %</div><div>Boil Time: 180 Minutes</div><div><br /></div><div>Ingredients:</div><div>------------</div><div><br /></div><div>13 lbs 8.0 oz Northern Spring (Muntons) (1.7 SRM) 58.7 % </div><div>3 lbs 4.0 oz Munich Malt (Muntons) (8.1 SRM) 14.1 % </div><div>2 lbs 4.0 oz Wheat Malt (Muntons) (2.5 SRM) 9.8 % </div><div>1 lbs Chocolate Malt (Muntons) (520.3 SRM) 4.3 % </div><div>1 lbs Crystal 150 (60L) (Muntons) (76.1 SRM) 4.3 % </div><div>1 lbs Roasted Barley (Muntons) (634.5 SRM) 4.3 % </div><div>8.0 oz Black Malt (Muntons) (634.5 SRM) 2.2 % </div><div>8.0 oz Crystal 400 (150L) (Muntons) (203.0 SRM) 2.2 % </div><div> </div><div>1.00 oz Nugget [13.50 %] - Boil 60.0 min 43.7 IBUs </div><div>1.00 oz Sterling [9.00 %] - Boil 30.0 min 22.4 IBUs </div><div>0.25 tsp Irish Moss (Boil 15.0 mins) </div><div>1.00 oz Homegrown Brewer's Gold [7.50 %*] - Boil 15.0 min 10.9 IBUs* </div><div>1.50 oz Homegrown Willamette [5.50 %*] - Boil 5.0 min 4.8 IBUs* </div><div>*Estimated AA% & IBU contribution from homegrown hops</div><div><br /></div><div>Slurry Hugh Hill (House culture) - Primary </div><div>Slurry Safale American (DCL/Fermentis #US-05) - Primary</div><div>1.0 pkg Super High Gravity Ale (White Labs #WLP099) - Secondary </div><div><br /></div><div>----------------------------</div><div>Name Description Step Temp. Step Time </div><div>Mash In Add 27.25 qt of water at 167.7 F 152.0 F 90 min </div><div><br /></div><div>Sparge: Fly sparge with until 10.5 gal of wort collected</div></div><div><br /></div><div>Follow me on Twitter <a href="http://twitter.com/JChalifour" target="_blank">@JChalifour</a><br />Like <a href="https://www.facebook.com/Wouldbebrewmaster" target="_blank">The Would-be Brewmaster on Facebook</a></div>Jason Chalifourhttp://www.blogger.com/profile/01294535025892543299noreply@blogger.com0tag:blogger.com,1999:blog-2686013504634661397.post-33673915845919183502021-02-24T09:19:00.001-05:002021-02-24T09:19:01.856-05:00Brew Day: 4PM Darkness (Imperial Stout)<i>Below is an unpublished post from 2019 I wrote for another website. In addition to a regular Brew Day post, I took more of a "how to" approach like I did in some of my earlier posts. </i><br /><br />I own four five-gallon glass carboys. When any of those carboys are empty it feels like a waste. Those carboys are taking up space in my basement when they could be aging some perfectly good beer!<br />
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With most of the standard strength ales I brew these days I don't bother racking to a secondary. Living in New England my basement is at a fairly steady 50 degrees during the winter. I can take advantage of the temperature to brew a lager and use one of my carboys for lagering. I can also use my carboys for aging sour beers or ciders. My favorite thing to use them for is to age high-alcohol beers. Long conditioning time in a secondary fermenter gives the complex flavors time to meld, and the alcohol time to mellow.<br />
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A year ago I brewed an imperial stout with my colleague Sven from Muntons. I took a recipe from a Gordon Strong book and adjusted the recipe to use ten different Muntons malts as a way to give Sven hand-on experience with as many of our malts as possible.<br />
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I was legitimately blown away with how great that beer came out. When I racked the beer after a week to a secondary it was delicious even then. I entered that beer into the National Homebrew Competition (NHC) where in the first round in Boston it won second in it's flight to advance to the final round.<br />
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While the beer didn't medal at the final round, and I didn't get my picture in Zymurgy, I did receive some solid feedback. I took that to heart while deciding how I wanted to tweak my recipe. At both rounds the judges thought the beer was maybe a little too roasty. At the first round in Boston the judges thought it was maybe a little too hoppy for a higher score. When the same batch was judged three months later, the hop flavor had subsided, but the judges still wanted more sweetness. With that in mind, here is the recipe I settled on:<br />
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<pre>Ingredients:
------------
</pre>
<pre>Boil Size: 10.13 gal
Post Boil Volume: 5.63 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.110 SG
Estimated Color: 77.6 SRM
Estimated IBU: 78.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 180 Minutes
</pre>
<pre></pre>
<pre>14 lbs Maris Otter Pale Malt (Muntons) (2.6 SRM) Grain 60.9 %
3 lbs Munich Malt (Muntons) (8.1 SRM) Grain 13.0 %
2 lbs Wheat Malt (Muntons) (2.5 SRM) Grain 8.7 %
1 lbs Chocolate Malt (Muntons) (520.3 SRM) Grain 4.3 %
1 lbs Crystal 150 (60L) (Muntons) (76.1 SRM) Grain 4.3 %
1 lbs Roasted Barley (Muntons) (634.5 SRM) Grain 4.3 %
8.0 oz Black Malt (Muntons) (634.5 SRM) Grain 2.2 %
8.0 oz Crystal 400 (150L) (Muntons) (203.0 SRM) Grain 2.2 %
1.00 oz Nugget [13.50 %] - Boil 60.0 min Hop 43.9 IBUs
1.00 oz Northern Brewer [8.10 %] - Boil 30.0 min Hop 20.2 IBUs
0.25 tsp Irish Moss (Boil 15.0 mins) Fining -
1.00 oz Fuggle [4.90 %] - Boil 15.0 min Hop 7.9 IBUs
1.00 oz Phoenix [9.80 %] - Boil 5.0 min Hop 6.3 IBUs
1.0 pkg Irish Ale Yeast Yeast -
</pre>
<pre>Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 23 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 7.39 gal of water at 167.9 F 156.0 F 90 min
Sparge: Fly sparge with 5.60 gal water at 168.0 F
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<pre></pre>
<pre><span style="font-family: "Times New Roman"; white-space: normal;">The only ingredients that a homebrewer might not be able to find are the Muntons Wheat and Munich malts. If you can't find those, I strongly suggest a quality imported substitute like Ireks White Wheat and Munich Malt.</span></pre>
Brewing high gravity beers like this does require some extra steps. Before I was with Muntons, I worked part time at a homebrew shop. When inexperienced brewers would come into the shop wanting to brew high gravity beers I would try to talk them through what to do. If I felt like the customer wasn't getting what I was trying to explain, or maybe didn't have the equipment needed, I would strongly suggest to the customer that they stick with a lower gravity brew.<br />
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Here are some of the challenges with high ABV brewing, suggested best practices, and what I did with this brew.<br />
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<li>Yeast Pitching Rate - A high alcohol beer requires a high amount of fermentable sugar, which in turn requires a high amount of healthy yeast to ensure a thorough and clean fermentation. </li>
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<li>With liquid yeast this usually means making a yeast starter and/or buying multiple pitches. I used to hate making yeast starters on a weeknight to be ready to brew on the weekend. Free samples of Proper Starter pre-made starter wort from Homebrew Con hooked me on the product immediately.</li>
<li>My favorite method for building up yeast cell counts for a high ABV beer is what I call a starter beer. Instead of making a 1.040 wort for the sole purpose of yeast propagation, I'll brew a batch of beer that is moderately hopped and has a similar gravity as a yeast starter. Bitters, Scottish Ales, English Porter, and Irish Stout are great styles for this method. For this batch I brewed an English Porter as a starter beer, which left me all of the yeast I needed for the imperial stout at the bottom of my fermenter. </li>
<li>If you don't have time to make a yeast starter or brew a starter beer, dry yeast is the easiest and cheapest way to go. Earlier this year I brewed an English Barleywine that got two packets of Nottingham. For any brew with an SG of over 1.080 I suggest pitching two sachets of dry yeast. No reason not to spend an extra $5-$8 to make sure your high ABV beer has enough yeast to ensure a full fermentation with no off flavors.</li><li><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRaHymw2ti_8TXyU-cqfMeU3TH_8MeNCLa8y-Fa4w4jOiV3iYw4h8EuMT8QGJ2VGhN8WHec5R58D9CKkeclKN5u5Q0hM6hfytKdTdNWf0MMawZu22UNs0xJ8I8WWV5aBTpjSu7WuxVnZ5w/s1600/IMG_0228.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRaHymw2ti_8TXyU-cqfMeU3TH_8MeNCLa8y-Fa4w4jOiV3iYw4h8EuMT8QGJ2VGhN8WHec5R58D9CKkeclKN5u5Q0hM6hfytKdTdNWf0MMawZu22UNs0xJ8I8WWV5aBTpjSu7WuxVnZ5w/s320/IMG_0228.HEIC" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I pushed my system to it's limit.</td></tr>
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<li>Grist volume - When brewing a high ABV beer make sure your mash vessel can handle the volume of grain in your recipe and the strike water needed. I own a Brewers Edge Mash & Boil. The grain pipe in that system can only hold around 15 pounds of grain. Other brewing appliances of similar size like The Grainfather and RoboBrew have similar limitations. Instead of mashing in the Mash & Boil, I mashed in a ten gallon Igloo cooler. The grist and strike water filled the cooler to the very top. I could barley close the lid without pushing out hot mash water. Making sure you have enough room for your mash is just one reason to use a thick mash.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguNRxLl-ctVrQLIJHkiU6CrSOBQEX9JWwYHKF0ulSsRWe-EI0hO1wFex8KOmlQ5gXBVqE6tdLkiLMV_ODIhlWxoq0JXrkiZws2nIZLCM9xF5XK9dlERz7n8_XtlPcr7uFkRBByqCXfsOQA/s1600/IMG_0230.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguNRxLl-ctVrQLIJHkiU6CrSOBQEX9JWwYHKF0ulSsRWe-EI0hO1wFex8KOmlQ5gXBVqE6tdLkiLMV_ODIhlWxoq0JXrkiZws2nIZLCM9xF5XK9dlERz7n8_XtlPcr7uFkRBByqCXfsOQA/s320/IMG_0230.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption">Good luck batch sparging this</td></tr></tbody></table><br /></li><li>Sparging - If your mash tun is as full as mine was, batch sparge or no sparge methods are out of the question. Fly sparging is your only option. That means you need a hot liquor tank with a ball valve that you can either gravity feed over your mash bed, or a pump to pump your hot liquor. If you don't have one, a <a href="https://www.txbrewing.com/equipment/home-beer-brewing-equipment/sparge-assbly.html">sparge arm</a> is a great investment to keep your grain bed level and avoid channels developing, which can lower your efficiency.</li><li>Efficiency - Whatever mash efficiency you normally achieve on your system, expect it to go down. A consequence of needing more water for your mash is that you need less sparge water to achieve your normal pre-boil gravity. One way to compensate for this is to sparge for longer, then boil off for longer to end up with the same batch size. Goose Island does a 180 minute boil when brewing their Bourbon County beers. With this batch I planned to try the same method. To handle my pre-boil volume of 10.5 gallons, I had to use my propane burner. That meant I was outside in Massachusetts in December. When my propane tank ran low on gas I lost my boil. When I switched tank I was able to get a rolling boil, but I did have to boil for longer. I am also hoping the longer boil gives me some kettle caramelization to give the beer additional sweetness. </li><li>Malt extract is your friend - Some all grain brewers look at malt extract the same way an avid mountain biker might look at a toddler's trike. Well, you shouldn't. More professional brewers use malt extract than people realize. Muntons sells dry malt extract in 55lb boxes to professional brewers, and we sell them by the pallet. Instead of employing a long boil like I did on this brew, take a pre-boil gravity reading and adjust your gravity with DME to hit your target. The imperial stout I brewed last year with Sven got 13oz of DME after the mash. If you are brewing on a brewing appliance with a limited grain capacity, just replace some of your base malt with malt extract. It's that easy.</li>
<li>Wort aeration - With a normal gravity beer splashing your wort in your fermenter will introduce enough oxygen into your wort. High ABV worts are a stressful environment for yeast. Your yeast will need more oxygen for a full and healthy fermentation. I ran an <a href="https://www.txbrewing.com/aeration-pump.html">aeration pump</a> for over half an hour while I was cleaning up from my brew day. That along with pitching plenty of yeast made sure my beer was fermenting within a few hours after pitching. </li>
<li>Temperature control - With all of the fermentable sugars in a high gravity beer, active fermentation is active indeed! That will generate quite a bit more heat than normal fermentation. Even if you pitch at the right temperature, the temperature can quickly rise too hot. With my beer I kept my fermenter in my 50F basement. and attached a <a href="https://www.txbrewing.com/fermwrap-fermentation-heater.html">heat wrap</a>. I plugged the heat wrap into a temperature controller to keep my beer at a steady 68F</li>
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One way to avoid many of these steps when brewing high gravity beers is to just brew with malt extract and steeped specialty grains. All of the issues with mash volume, mash efficiency, and sparging aren't there. If you do a partial boil, the cool top-off water will also help aerate your wort. Malt extract will cost more, but brewing my recipe with malt extract would certainly have been quicker and easier.<br />
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This malt extract version of the recipe is pretty darn close to the all-grain recipe and a lot easier:<br />
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<pre>Recipe Specifications
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Boil Size: 6.53 gal
Post Boil Volume: 5.99 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.114 SG
Estimated Color: 61.8 SRM
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
1 lbs Chocolate Malt (Muntons) (425.0 SRM) Grain 1 5.3 %
1 lbs Roasted Barley (Muntons) (525.0 SRM) Grain 2 5.3 %
8.0 oz Black Malt (Muntons) (525.0 SRM) Grain 3 2.6 %
9 lbs 14.4 oz Maris Otter Extract (Muntons) [Boil] (4.6 SRM) Extract 4 52.1 %
3 lbs 4.8 oz Amber Malt Extract (Muntons) [Boil] (10.4 SRM) Extract 5 17.4 %
3 lbs 4.8 oz Wheat Malt Extract (Muntons) [Boil] (5.3 SRM) Extract 6 17.4 %
2.0 pkg Nottingham Yeast (Lallemand #-) [23.66 ml] Yeast 7 -
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Steep the roasted malts, keep the hops the same as the all-grain recipe and either do a full-volume boil, or if doing a partial boil on the stove-top save half of your malt extract as a late addition. Also use water free of chlorine and monitor your fermentation temperature.<br />
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In the past I made an English Barleywine with a similar amount of malt extract and had excellent results. At NHC in 2017 the beer scored a 37 and almost advanced in the competitive Specialty Wood-Aged Beer category. I still have bottles of that barleywine that I'll chill and open on special occasions.<br />
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That is really what the great thing about these big beers is. Most of what I brew is medium gravity beers I can keep on tap and enjoy for a couple or a few months. These big beers can be keepsakes. A beer you can brew to celebrate a milestone like a marriage, buying a house, or birth of a child. A homebrewed, high gravity beer, perhaps bottled and labeled, makes a great gift to any beer lover. If brewed and packaged well, these beers will keep for years to come. </div><div><br /></div><div>Follow me on Twitter <a href="http://twitter.com/JChalifour" target="_blank">@JChalifour</a><br />Like <a href="https://www.facebook.com/Wouldbebrewmaster" target="_blank">The Would-be Brewmaster on Facebook</a></div>
Jason Chalifourhttp://www.blogger.com/profile/01294535025892543299noreply@blogger.com0tag:blogger.com,1999:blog-2686013504634661397.post-75570876637465757372021-02-22T11:57:00.081-05:002021-02-22T11:57:00.154-05:00Falling out of love with New England IPAAbout six years ago I interviewed for a job with a decent sized craft brewery. The brewery was looking for a sales rep in my area. I was a sales professional in another industry and thought that might make me qualified for the position. The brewery was gracious enough to bring me in for an interview despite my only industry experience being a brand ambassador. I subsequently met the candidate the brewery hired. He was infinitely more qualified than me. <div><br /></div><div>During the interview I was asked a question along the lines of "What was the most impactful or influential beer you ever drank and why?" I completely choked on the question. Beer for me has always been a slow journey of incremental steps. Budweiser, to Sam Adams seasonals, to relatively hoppy beers like Harpoon IPA, it was an evolution. In hindsight one of my answers could have been Double Dry Hopped Fort Point Pale Ale from Trillium. <div><br /></div><div>Six years after I drank that beer for the first time, it was unlike anything I had drank before. Sitting here in 2021, I remember my boss at the time buying that thick belgian bottle for me. I remember opening it at my cousin and occasional brewing partner Andy's home and sharing it with everyone on our brew day. That beer was so aromatic, and yes so juicy. A true revelation.</div><div><br /></div><div>To be fair to myself, based on <a href="http://wouldbebrewmaster.blogspot.com/search?q=beer+inspiration+trillium" target="_blank">my first visit to Trillium in 2015</a> I may not have appreciated the experience fully. In that era any aggressively hopped IPA was called a West Coast IPA, so I erroneously lumped Trillium in with that crowd. </div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6WdxbJQfhi-y2EB-oVS3txrfasspLYtkr7ecWCg2K9-tOs-LUy8bpsRc1IxQteL_pKHVfrCeCKXWhx4ifVSL9AnRivAcUzRNbdoMT92LAEW75mPY0NcEy1SHSA5b0grvEHQ3rhy9nx6Y8/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="523" data-original-width="1065" height="157" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6WdxbJQfhi-y2EB-oVS3txrfasspLYtkr7ecWCg2K9-tOs-LUy8bpsRc1IxQteL_pKHVfrCeCKXWhx4ifVSL9AnRivAcUzRNbdoMT92LAEW75mPY0NcEy1SHSA5b0grvEHQ3rhy9nx6Y8/" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">One of my first hazies from 2015. Clear by 2021 standards. </td></tr></tbody></table></div><div><br /></div><div>My early attempts at brewing IPA were not great. I needed a lot of help to brew a <a href="https://wouldbebrewmaster.blogspot.com/2014/09/cloning-substance-part-i.html" target="_blank">clone of The Substance</a>. That recipe from 2015 is nothing like how the beer is now. Bissell Brothers have intentionally made the beer softer and hazier. I did learn a lot about brewing IPA generally from that experience. Within months of that visit to Trillium, I brewed my <a href="https://wouldbebrewmaster.blogspot.com/2015/10/brew-day-fort-dummer-american-pale-ale.html">first hazy pale ale</a>. A year later, as part of my <a href="https://beverly.wickedlocal.com/article/20160710/BLOGS/307109969/-1/blogs01" target="_blank">US of IPA project in 2016</a> <a href="https://wouldbebrewmaster.blogspot.com/2016/08/brew-day-us-of-ipa-haze-for-daze-ipa_37.html" target="_blank">I brewed another New England IPA</a>. In 2017,<a href="https://www.homebrewtalk.com/threads/keeping-up-with-trends-the-new-england-ipa.679083/"> I wrote a post for HomebrewTalk</a> sharing best practices for homebrewing New England IPA. </div><div><br /></div><div>The last NEIPA I brewed was 28 July 2018. Well, that's half true. I attempted to brew a Double NEIPA recipe I believe one of our commercial customers screwed up. I ended up screwing up the beer myself and dumping it. One of these days I have to give that recipe another try just to prove a point.</div><div><br /></div><div>Anyway, over the last few years my brewing has shifted mostly to sessionable beers be it British styles, pale ales, lagers, or fruit and spice beers. As store shelves have become more and more full of New England IPA, we would buy commercial examples and I would brew <a href="https://wouldbebrewmaster.blogspot.com/2017/05/keeping-up-with-trends-homebrewing.html" target="_blank">styles that were becoming harder to find commercially</a>.</div><div><br /></div><div>The notion of regional variations in IPA isn't dead yet, but it might be dying. When I was in Michigan last year there were amber ales everywhere, but also plenty of hazies. Summer in Minnesota was similar, but with cream ales and kellerbier in place of ambers. During a whirlwind week in Texas where I visited Fort Worth, San Antonio, Austin, and Houston, it was pale lagers and hazy IPA. A legacy brewery in Denver wanted pricing to buy one of our distributors entire yearly allocation of El Dorado hops. Even in San Diego, the mecca of West Coast IPA, in the afternoon I spent there in early 2020 there was as much if not more hazy IPA than West Coast IPA at the couple of places I visited. </div><div><br /></div><div>The more I drank New England IPA all over the country a few things became apparent. The more I drank NEIPA, the more not great examples I found. Just being juicy or aromatic wasn't enough anymore. As I drank more beers that were too aggressively dry-hopped, or were packaged too soon, I was getting <a href="https://vinepair.com/articles/hop-burn-homebrewing-hazy-ipas/" target="_blank">"hop burn"</a>, and getting beers that were overly phenolic. I've gotten off flavors and aromas like cut grass, smoke, struck matches, and even lighter fluid. This is to say nothing of oxidized cans that poured brown with no hop character.</div><div><br /></div><div>I have even had poor experiences from hyped breweries with huge Untappd ratings. One homebrewer shared on a "Currently Drinking" Slack channel I am on that he was drinking a newly released NEIPA from a prominent brewery. When asked how it was he said, "It's a bit spicy, as usual with day-of releases. But the tropical fruit is off the charts." He, like a lot of beer drinkers have been conditioned that when they buy a beer at a brewery itmay not be at it's peak of flavor or aroma. I've had similar experiences where I let the beer sit in my fridge for a week or two to smooth out. Twenty bucks for a four-pack doesn't buy what it used to.</div><div><br /></div><div>With any beer style there are only two ways to really make a unique product: ingredients and process. With New England IPA the ingredients and processes are becoming increasingly similar. This has resulted something else I have noticed: a lot of hazy IPAs that taste the same. The grists tend to be very similar. There's a better chance that a brewery will talk about the unmalted adjuncts in the beer like flaked oats and flaked wheat than the actual malt. That is if they talk about the grains in the beer at all. Most breweries ferment with some kind of London III or Conan strain. If a brewery uses dry yeast it's probably Safale S04. The esters that used to make NEIPA unique compared to American ales fermented with neutral ale strains are now fairly similar across the board. Breweries having a house yeast with a house character isn't much of a thing anymore.</div><div><br /></div><div>Hops are one area where there can be a difference if the brewer eschews the ubiquitous, but admittedly delicious Citra/Mosiac combo. Hop growers are selecting for varietals with tropical fruit flavors. As these new varieties are used in beers, they do make fruity and juicy IPAs. I am sure there are drinkers that can, or at least think they can pick out unique flavors from all of these hop varietals. There are plenty of times that I can't.</div><div><br /></div><div>It would be easy to fall into the trap of blaming NEIPA for everything I don't like about beer in 2021. Breweries are business and brewers have stakeholders they are responsible to. Instead of complaining about NEIPA, I go out of my way to buy other styles I like when I see them. That's also a big reason why after three and a half years in the industry I have never fallen out of love with homebrewing. If I wan't variety, I can brew it myself. I am finally at a point where I have the knowledge and equipment to brew almost any kind of beer that I want.</div><div><br /></div><div>Just because I don't drink New England IPA as much as I used to, doesn't mean I don't drink it at all. When I am in the mood, I still enjoy a well-made example. While I am <a href="http://wouldbebrewmaster.blogspot.com/2021/02/revisiting-beer-food-and-health.html" target="_blank">working to get healthier</a>, Jennie will offer me a sip of her beer which is usually hazy and hoppy. Sometimes the beer is great; other times she asks for help identifying an off flavor.</div><div><br /></div><div>For the most part what is gone for me is the love. It's rare that I pour a hazy IPA, take a whiff of hop aroma, and feel close to the same excitement that I used to. </div><div><br /></div><div>Follow me on Twitter <a href="http://twitter.com/JChalifour">@JChalifour</a><br />Like The Would-be Brewmaster on <a href="http://facebook.com/wouldbebrewmaster">Facebook</a></div><div><br /></div></div>Jason Chalifourhttp://www.blogger.com/profile/01294535025892543299noreply@blogger.com0