The Hop-Shot

Last night I bottled the Belgian IPA. For a few of the bottles, however, I tried something a little different.

I've been reading around about hop tea, and the added hop flavor that it can add to your beer. There's not a ton of information out there on the subject, but it's basically how it sounds. You steep hops in hot water to extract some flavor from the hops. Supposedly, this adds quite a bit of flavor and aroma, but since there is no boiling involved, no alpha acids are isomerized. So, no bitterness should be added to the tea.

Well, I decided to take this a wee step further. Instead of simply steeping the hops, or put them in a coffee maker, I threw some in my espresso maker. I figured, with the heat, and added pressure, there may be a bit more flavor drawn out. This created some fairly potent hop tea. I added about 4 'shots' of 'hop-spresso' to the secondary along with my hops for dry-hopping. This sat for a little over a week, and was bottled last night.

To take it one step further, a few bottles were set aside, and into them, I added just a bit of hop-spresso. Maybe half an ounce. These eight bottles will be a test to see if my 'hop-shot' idea works. Hopefully, they will just burst with hop flavor and aroma.

We'll see in about three weeks!

If anyone has any experience with hop tea, or putting it into beers, let me know. I'd love to hear how it went.

C-Ward-O Defies the Economy and Other News

Today, Cam Ward signed a six-year contract extension worth an average of 6.3 million a year. And then he promptly laughed in the economy's face.

"Who says it's hard to get a good paying job these days?" he asks. Certainly it's not for the now 3rd highest paid goalie in the league. Personally, I believe that's about half a mil too much per year, but in terms of superstars, not too big of a deal.

What this really says, as Bubba over on Canes Country puts it, is that the Canes are here to stay and here to be competitive. It's a message to other players that may not want to play so close to the Tropic of Cancer, that this team is willing to pay for its superstars, and it's not planning on putting its fans through limbo, a la Phoenix Coyotes.

In other, only slightly related news: HOCKEY SEASON STARTS TOMORROW! It's aboot time eh! Although the Canes don't start play until Friday (in which there will be loads of tailgaiting. 70F weather here we come!) I still can't wait to be able to watch some hockey tomorrow night. It's been a long off-season, although not nearly as long as most, but it's very exciting to see how the '09-'10 Canes will stack up against the rest of the NHL.

In terms of brews, I was able to get a bit done this weekend. I ended up making a new IPA that I believe will kick the crap out of my last attempt.

First, a bit of some background. A couple of weeks ago, I decided to make my hop purchasing a lot cheaper. Previously, I had been buying hops in the price range of 2-4 dollars per ounce. That can get pretty expensive when your favorite beer styles are IPA's that require several ounces of hops.

So I decided to buy in bulk. Hops Direct has a good reputation for fresh hops and very competitive prices. So I took the plunge and bought 1 pound of Centennial Leaf (it's the main hop for Bell's Two Hearted, so obviously my favorite hop), 1 pound of Cascade Lead, 1 pound of Czech Saaz, and 1 pound of Magnum pellets. For a whopping total of 50 bucks (including shipping), I've got enough hops to last for quite a bit. Now, I have hops that only cost roughly 80 cents an ounce. So, obviously it was time to throw some serious hops into this IPA.

Here's the recipe. So a total of 8 oz. of hops. I honestly can't wait to see how this one turns out. I did find out that leaf hops are pretty hard to mess with. They don't like to sink down to the bottom of the kettle and tend to hang out on the top, and need to be stirred in quite a bit.

You may notice that I'm trying something new out with the recipe. It's a bit of a gamble on my part. I tried some First-Wort Hopping for this brew. It's a technique that is usually only used when Mashing is done, but I've somewhat forced it upon my brew. It's a process where you steep some of your late hop additions in your kettle after collecting your first runnings. For some reason that appears to be unknown, the flavor and aroma of these hops are retained during the boil, and not driven off. In blind taste tests, 11 of 12 people apparently prefer the first-wort hopped beer over the other.

Since my brewing does not use any mashing, I added the first-wort hops while the brew was at about 150F after I had steeped the grains, and after I added my extract. Then with the hops in the wort, I slowly brought the brew to a boil. This technique may, or may not work, because when mashing is performed with grain, it lowers the pH of the wort and is able to use the hops better. I haven't really read anywhere that said that adding extract does or doesn't do this, but everywhere I've read about first-wort hopping doesn't know about using it with extract. If nothing else, I will have just increased the bitterness of the beer. Not a horrible thing to happen to an IPA.

As I'm writing this, I'm testing out the Milk Chocolate Porter (formerly Stout). The flavor of the beer actually came out pretty balanced and smooth. Very surprising. It's got a nice light malty and roasty smell to it, and a pretty sweet and lightly chocolatey flavor. It's very easy to drink. So I'm disappointed that it's not a Stout like I had aimed for, but I'm pleasantly surprised on how the beer came out itself. Easily one of my better tasting beers, even if I missed the mark on the style.

It's Almost Here!

Well, lookie there! It's no longer the Offseason. It is now officially the PRE-Season. And it couldn't have come fast enough.

Canes fans have very good reason to be excited about the upcoming season. In the '08-'09 season, we sat through half of a mediocre season and watched as a coaching change mid-way through the season turned the team into a dominant force that carried into the Eastern Conference Finals.

With the summer came a few changes, mainly filling the glaring hole exposed in the playoffs of team toughness. The Canes were pushed around quite a bit in the playoffs by bigger teams, but still managed to find a way to win the series.

Tomorrow night the Canes take on the Nashville Predators in a Pre-Season exhibition game. Finally, hockey is back, just as the weather starts to cool back down from scorching to warm. Unfortunately, I'll be away up to the Cape Cod area of Massachusetts for a conference this weekend and will miss the first chance to see the Canes in action. The jitters will be unbearable.

This past weekend, I bottled the Milk Chocolate Stout (Porter). It shall be known from henceforth as the Milk Chocolate Porter. It is simply to light to be called a Stout, and will more than likely have a roasted character that is closer to a Brown Porter style, rather than a Stout(which means less roasty). Overall, I'm pretty disappointed in how this has turned out. I haven't tasted it yet, but the coloring of the beer makes me wonder if there is a way I can improve my technique.

Since the coloring and most of the flavors come from my steeping grains, this is the area I will focus on. I am beginning to think that my grain bags may be too big to allow proper "steeping." I normally put about a pound in each bag, and they get pretty big and round. This may prevent the grains deep on the inside of the bag from getting their sugars rinsed by the water. So they may not be contributing to the wort at all. The next beer that I brew that requires a large amount of steeping grains, I will probably put less grains in each bag. If it means I use 10 bags, so be it.

I want my beers to come out the way I expect them to.

Update

This past weekend I bottled the apfelwine and also transferred the Milk Chocolate Stout into the Secondary.

Observations:

1. Apfelwine tastes exactly like white wine, just with apple flavor. It's really dry and pretty smooth, you barely even notice that it's 9% alcohol. This will do nicely to give out and have on hand when someone doesn't want a beer. Since it's being carbed, it'll be more like a champagne almost, rather than a flat wine. But it's pretty good, especially for not even being aged at all.
2. I might experiment with putting cocoa in more beers in the future, depending on how this one comes out. It smells good, and is really easy to mix with water and pour the beer on top of.
3. The Milk Chocolate Stout is looking like it's going to be more of a Milk Chocolate Porter. I can already tell that it's just not going to be dark enough, and quite possibly roasted enough for it to be a Stout. I think it may have something to do with my grain bags that hold my steeping grains. I think they may be too big to allow for all the sugars to be properly extracted from the grains they hold. I'll have to experiment around with smaller bags.
4. I've found out that my pipeline is built up a bit too much. I need to clear out some bottles for the stout in a few weeks. I need about 48 bottles in 3 weeks and I don't want to get extras from outside. I want the beer I have drunk. So come on over and help me make some empties.

Tuesday Musings

After doing some thinking, I've decided to put the Scottish Wee Heavy on hold for a bit. Instead, the next brew I make will be an American India Pale Ale.

If you read my first post, you saw that I really love a good hoppy beer. Well, after tasting my Amber and plugging in all the numbers into Beersmith, I've decided that the next two beers I've made probably won't be all that hoppy. At least to me. Like I said earlier, I was kinda brewing blind when it came to hops and how bitter they would make my beer. After I got Brewsmith and got the actual IBU's for my Amber(~27), I learned that 27 IBU's were not enough for me.

Neither the Bachelor Party Pale nor the Irish Red are any higher. So I decided to hold off on the Scotch Ale for a while. Not only that, but Scotch Ales are really more of a Winter beer. They're strong and hearty and wouldn't be very good on a hot summer's eve. I'll wait for the summer to brew that monster. By the time it gets cold, it'll be ready to drink.

So instead, I'll make an IPA. I need me some hops. And that's a real summer brew anyways. So as a new feature, I'm going to post the recipe on here in hopes that anyone with more knowledge may correct my mistakes before I make them! I made this brew at work today while on lunch, using the Beer Calculus feature on Hopville. I hadn't fined tuned this in Brewsmith, so this is just a rough draft of what this brew will be.

Malts:
6lbs 9oz of Light Liquid Malt Extract
1 lb of Caramel/Crystal Malt 10L
1 lb of Caramel/Crystal Malt 40L

Hops:
1 oz of Millenium Pellet hops boiled for 60 minutes.
1 oz of Centennial Pellet hops boiled for 20 minutes.
1 oz of Centennial Pellet hops boiled for 5 minutes.

Yeast:
I'll use Wyeast's American Ale II yeast. It should have a high enough attenuation for this brew to make it have a lower final gravity for the style.

I'll also dry hop this beer in the secondary fermenter. That just means I'll put some hops in a hopbag and place it in the beer in the secondary for about a week. This adds a lot of hop aroma to the beer. It doesn't add any bitterness to it. I'll use another ounce of Centennial Pellets for this.

Now, if I am really feeling adventurous(arrogant) about my beer, then I plan on adding a bit of fruitiness to this. The Centennial hops themselves offer a slight citrusy flavor to the beer, which helps a lot of IPA's balance the bittering effects of the beer. Like I said, if I'm really adventurous, I plan on adding about 1 ounce of orange zest to the boil with about 10 minutes left in the boil. I also plan on throwing about 2 ounces of orange peel into the secondary while I dry hop in the secondary.

I have no clue how this will come out. I have no clue if it will work. I have no clue if I'm just going to ruin a good beer. But it sounds interesting, and it may be a pretty cool beer at the end of it all. We'll see. In about 3 months.

So there we have it. Holding off on the Scottish Wee Heavy for several months, and going ahead with something lighter to drink in the summer months.

Let me know what you think!