Baby, Brews, and Brewery Tours

Since the Future Brewer has arrived, I obviously haven't had a ton of time or energy (thanks, sleep deprivation!) to do much writing in the Blog lately. However, there has been plenty to write about.

First off, the Future Brewer(FB) is doing great! Apart from a few nights where she doesn't want to sleep very much, it's been a dream having her around. We're here at just about 6 weeks, and she is really starting to enjoy being around us as well. She smiles at us all the time now. Especially when she hasn't seen one of us in a while. Coming home from work is even a bigger joy now.

Since the FB is out and about now, the SWMBO can drink my beer again! A few weeks ago we cracked open the first of Jennifer's Cherry Wheat. Unfortunately, it's underwhelming. There's absolutely nothing wrong with this beer, apart from a bit of over-carbing, it just didn't get that cherry flavor that I was going for. I used 2 pounds of Cherries in the recipe, but I probably should have used something closer to four or five pounds. Apart from that, it's a very easy drinking beer. Very light on the palate, just slightly bready, and with a bit of fruity esters.

This weekend I intend on getting around to brewing the Wedding Weizen. This is going to be brewed for my sister's wedding rehearsal dinner in a couple of months. I plan on making this beer with a pretty simple recipe. It will just be Wheat DME, a touch of hops, and Wyeast Weiheinstephan Yeast. This should bring out quite a bit of clove flavor for this Hefeweizen. Since this will be a group function, I don't really want to use a bunch of bottles for strangers. I plan on making the first, although pretty small, step into kegging: Party Kegs! These are small 5L kegs that will carb naturally, and can use a small tap with small CO2 canisters attached to pour with. I figured this would be much easier to deal with than 40 bottles scattered about the place.

In the final bit of news; I got to get out this past weekend and check out Triangle Brewing Company, in Durham. The tour of the brewery is well worth your money (it's free!) and the beer (also free!) isn't too shabby. The tour itself is pretty basic. You find out about the very basics in brewing beer, but details and specifics are left out for the most part. This is a tour more focused on the uninitiated and "new to craft beer" types. The beers themselves were hit or miss. Being the hop-head that I am, I started off with their IPA. This was an excellent offering. Finally, an American-style IPA that this area can be proud of and isn't just bitter beer. Maybe someone got the message? I also tried their Extra Pale Ale. Meh. An overly easy drinking beer that really has no character (especially hop character) and isn't worth writing home about. I had a sip of their experimental Habanero Ale, which tastes similar to the Pale Ale, just with some pepper flavor, and heat in the mix. An interesting beer to try, but there's no reason to have more than half of one. The other beers they had available, I did not try. I was hooked on the IPA and kept with that.

I'll try to keep the PPP updated with bits on the Wedding Weizen, and how the new "kegs" go in the future.

Weekend Recap

Twas a brew-filled weekend! Since there was no hockey this past weekend, it gave me plenty of time to move things around on the old pipeline.

To start things off, I needed to bottle The Schitze! Barleywine Friday night. I tried cold crashing it before bottling. With Cold Crashing, you basically chill the bulk beer down so that more yeast and sediment fall out of it. This supposedly helps clear the beer more effectively, so you'll have a clearer final product. Here's a picture, along with Boone helping out.


Once bottling was done, there was about half of a pint left that couldn't fit into a bottle. So I had my first taste test of The Schitze!! Holy Cow! That stuff will knock your socks off! The initial taste is pure goodness. Smooth, sweet, some hoppiness and velvety. Then the alcohol kicks you right in the mouth. It's harsh. It's like jet fuel. However, this is why this beer is going to be aged for almost a year. It's a super heavy beer. It's going to take some time for that alcohol heat to mellow out. That initial taste though... That is really going to picque my curiosity as this brew ages.


Since the Secondary was now empty, that meant I had room to rack my IPA to the secondary. I couldn't really get my hop bag to work, so I just dumped in my hop pellets. I ended up using an ounce of Cascade, and a quarter ounce of Centennial to dry hop. If nothing else, this brew should smell pretty good. Here's how the IPA looks today.




So, with the IPA out of the Primary Fermenter, it just meant I needed to brew something to fill it up. For a nice simple summer brew I decided to make a Belgian Witbier. Here's the recipe:

• 6.6 lbs of Malted Wheat Liquid Extract
• 4 oz of Flaked Wheat
• The Zest of 3 Oranges
• Some Crushed Coriander (I'm not sure how much, I only had seeds and crushed them by hand)
• .5 oz of Centennial at 60 minutes
• .25 oz. of Centennial at 20 minutes
• Wyeast Belgian Wit Yeast

Presently, the Wit is bubbling away at about 68 degrees F. I plan on trying to keep the temperature as regulated as possible for this brew. This Beer will only be in the Primary for about 2 weeks, and then it goes straight to the bottle. Wits are not clear beers (mostly) and don't stand up to long aging so there will be no reason to rack this beer to the Secondary.

Hockey and Brew

For now, I'm way too excited and nervous to post much on the Canes as they play against New Jersey in the first round. One minute they look great, the next they give the game away. It's too stressing to write about.

Brewing beer however, is not! You can't possibly stress too much about a process that takes weeks, can you? Well yeah, you definitely can, but thankfully I'm not right now. As of yesterday, The Schitz! Barleywine has reached it's Final Gravity of 1.022, and will just sit in the Primary for another week to clean up a bit. It may even drop another thousandth of a point of two. Then it's off to the Secondary for about 6 weeks. That all means that I will have an empty primary in a week. Well now I can't have that!

Jennifer's Cherry Wheat to the rescue! My wife (SWMBO) loves Sam Adams' Cherry Wheat, so I'm going to try to the best of my ability, plus some creative leeway, to clone it for her. This would normally fall under the American Wheat style of beer, but since it will have cherries in it, it's technically a fruit beer.

The recipe is as follows.

• 3.3 lbs of Wheat Liquid Malt Extract
• 3.3 lbs of Extra Pale Dry Malt Extract
• 3 lbs of pureed cherries
• .5 oz. Centennial hops at 60 min
• .25 oz Centennial at 20 min
• .25 oz. Centennial at 7 min
• 1 package of Wyeast 1010 American Wheat Yeast.

Calculating the Starting Gravity, as well as the final Alcohol content will be hard because of the added sugars from the cherries. The color would normally be very light, but with the addition of cherries, it may add some red, along with some darkening to the beer. Plus, as an added bonus, SWMBO will be out of town this weekend, so she won't even have to smell the brew as it's cooked. Yay for her!

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!