Friday, April 10, 2015

Schlafly Imperial Stout agred 17 months

  • SRM Color : 70
  • Brewer: Schlafly
  • Brewer's Description:  Schlafly Bourbon Barrel Aged Imperial Stout is brewed with a big malt flavor, plenty of hop bitterness for balance and roasted barley that imparts notes of dark chocolate. As a finishing touch, the beer is transferred to freshly-emptied Kentucky bourbon barrels and aged before being carbonated and bottled.  The barrel aging gives the beer a spicy, vanilla character and a pleasant, warming finish.
  • Recommended Glassware: A Spiegelau Stout Glass 
  • Russ' rating: 10 / 10
  • With the brew: Dinner with roasted meat or chicken
  • Comments: It was hard not to crack this one open earlier. I liked it quite a lot last time I reviewed it, and it has only gotten better with age. It poured a rich opaque black with a mocha head consisting of average ( 0.5mm - 0.7mm bubbles ). The aroma was a deeply sweet malty wave. One big change from the aging was the hops are much more subdued and only are a small hint inside the huge toasted malty flavor of the barley and the sharp oak. An excellent beer.
Do you agree? Do you think I completely missed on this one? Feel free to leave a comment below, give me a +1, or "Like" my post!

Friday, March 6, 2015

Muddy's Mojo - Home Brew

  • SRM Color : 26
  • Brewer: Custom by Beers By Russ
  • The Recipe:
    • 7.7 lb. Light Malt Liquid Extract
    • 2.2 lb. Munich Malt Liquid Extract
    • 16 oz. 60L Crystal Malt
    • 12 oz. Roasted Barley
    • 8 oz. Chocolate Malt 
    • 8 oz. Maltodextrin
    • 1 vial White Labs Irish Ale yeast (White Labs #WLP008)
    • 1 oz. Galena ( Bittering 60 min boil )
    • 1 tsp. Irish Moss
    • 5 oz. Corn Sugar ( Priming Sugar at Bottling )
    • 8 oz. Roasterie Voodoo Blend Whole Coffee Beans (in secondary)
  • The Stats:
    • Original Gravity: 1.075
    • Final Gravity: 1.019
    • ABV: 6.9%
  • The Brewing Process
  • Brewer's Description:  Base recipe from a few I got from BeerSmith, adding the maltodextrin to bulk up the body. .
  • Recommended Glassware: A Stout Glass
  • Russ' rating: 8.5/10
  • With the brew: Got My Mojo Workin' by Muddy Waters
  • Comments: The body and stout flavors are dead on. I think I added too much Coffee to the secondary and may roll it back to 6 oz. next time. It has a wonderful grain and coffee nose, and pours nice and thick with small ( <0.5mm ) bubbles that fade except for a nice crown around the top of the beer. The flavor is first and foremost coffee. It tastes good since adding the whole beans to the secondary was effectively a cold brew and less off the bitter acids were released.
Do you agree? Do you think I completely missed on this one? Feel free to leave a comment below, give me a +1, or "Like" my post!

Saturday, February 21, 2015

Ramblin' Rover - Home Brew

  • SRM Color : 22
  • Brewer: Custom by Beers By Russ
  • The Recipe:
    • 8.8 lb. Light Malt Liquid Extract
    • 2.2 lb. Munich Malt Liquid Extract
    • 4 oz. Torrified Wheat
    • 8 oz. Biscuit malt
    • 2 oz. Roasted Barley
    • 2 oz. Pale Chocolate Malt 
    • 5 oz. Priming Sugar
    • 1 vial White Labs Edinburgh Scottish Ale yeast (White Labs #WLP208)
    • 1 oz. Galena ( Bittering 60 min boil )
    • 1 oz. Target hops ( Bittering 60 min boil )
    • 1 tsp. Irish Moss
    • 5 oz. Corn Sugar ( Priming Sugar at Bottling )
  • The Stats:
    • Original Gravity: 1.080
    • Final Gravity: 1.022
    • ABV: 8%
  • The Brewing Process
  • Brewer's Description:  Base recipe from a few I got from BeerSmith. Used the LME list from a Strong Scottish Ale recipie and the grain bill from one that had a darker SRM.
  • Recommended Glassware: A Teku
  • Russ' rating: 8.5/10
  • With the brew: Ramblin' Rover by Silly Wizard
  • Comments: This one took six weeks, which is the longest I have had to wait to try one of my beers. Variation from the standard brewing process was 2 weeks in the secondary, and 3 weeks to bottle condition. It has a rich maltiness that is exactly the sweet body expected in a Scottish Ale, but the hop profile is a bit more prominent than I would like. I may back off on the hop bill  next time 
Do you agree? Do you think I completely missed on this one? Feel free to leave a comment below, give me a +1, or "Like" my post!

Friday, January 30, 2015

Black Cauldron 2014

  • SRM Color : 40
  • Brewer: Grand Teton
  • Brewer's Description: There are few styles of beer more flavorful than Imperial Stout. Our thick, rich version was brewed with plenty of caramel and roasted malts and subtly spiced with Nugget and Cascade hops. We’ve accentuated the natural smokiness of the brew by adding a small amount of beechwood-smoked malt. At 22 degrees starting gravity and 8.0% alcohol by volume, this beer boasts flavors of chocolate and coffee, along with raisins and dried fruit soaked in sherry. 
  • Recommended Glassware: A Stout Glass
  • Russ' rating:10 of 10
  • With the brew: A-G-G-R-E-G-A-T-E
  • Comments: "Fair is foul, and foul is fair, Hover through the fog and filthy air." - Three Witches, Macbeth, William Shakespeare. Seldom does the darkness taste so good as it does when it comes from Grand Teton. Pouring a black body into the glass, the head on top is a mocha color and made of smaller than average ( < 0.5mm ) bubbles. The head settles but leaves a thin layer on top of the beer that lasts at LEAST until the beer is gone. In this case not very long. The nose is malty with coffee notes and the mouth-feel is smooth and slightly viscous. The real joy of this brew is in the drinking, it has an omnipresent toasted malt flavor with hints of coffee and chocolate that are all wrapped in the barrel aging. There is a hint ot tartness that is more than just hops, and borders on cherry.
Do you agree? Do you think I completely missed on this one? Feel free to leave a comment below, give me a +1, or "Like" my post!

Friday, January 9, 2015

Boston Molasses Disaster - Home Brew

  • SRM Color : 29
  • Brewer: Custom by Beers By Russ
  • The Recipe:
    • 6.6 lb. Special dark Liquid Extract
    • 1 lbs Dark Dry Extract
    • 12.0 oz Liquid Molasses
    • 4.0 oz Caramel/Crystal Malt - 60L
    • 8.0 oz Roasted Barley
    • 1 lbs Corn Sugar (Dextrose)
    • 1 lbs Maltodextrin
    • 5 oz. Priming Sugar
    • 1 vial White Labs Irish Ale yeast (White Labs #WLP004)
    • 1.00 oz Northern Brewer Hops ( Bittering )
    • 6oz.  Maker's Mark Burboun
    • 1oz. French Oak chips
    • 1 tsp. Irish Moss
  • The Stats:
    • Original Gravity: 1.067
    • Final Gravity: 1.022
    • ABV: 6.2%
  • The Brewing Process
  • Brewer's Description:  Base recipe for a sweet Irish Stout, and added additional DME and Dextrose to increase the ABV and dry the flavor some. I soaked the oak chips in the Bourbon for 2 weeks and added to the secondary.
  • Recommended Glassware: Stout Glass
  • Russ' rating: 8/10
  • With the brew: A Bit of Molasses History
  • Comments: The bottle conditioning was scheduled to be over on January 15th and I found an event in history that involved Molasses and that date and it all seemed to fall in to place. Then any thing, and I mean ANYTHING that could go wrong did... Broken bottles, spills, skinned knuckles, burnt fingers, boil over, grain bag bursting... You name it it went wrong. All things considered though, it turned out quite well. It has a pronounced woody flavor above the roasted grain flavor and a viscous mouth feel. I may reduce the oak chips and Maltodextrin next time.The hops are nice but not quite bold enough.
Do you agree? Do you think I completely missed on this one? Feel free to leave a comment below, give me a +1, or "Like" my post!

Friday, December 12, 2014

Vanilla Bourbon Porter - Home Brew

  • SRM Color : 29
  • Brewer: Custom by Beers By Russ
  • The Recipie:
    • 6.6 lb. Porter Malt Extract
    • 8 oz. Crushed Muntons Black Patent Malt Grain
    • 8 oz. Crushed Muntons Black Chocolate Malt Grain
    • 8 oz. Crushed Briess Wheat Malt Grain
    • 8 oz. Crushed Briess Crystal 90 Malt Grain Malt Grain
    • 1 oz. Chinook Hops - Bittering
    • 1 oz. Mount Hood Hops - Finishing
    • 5 oz. Priming Sugar
    • 1 vial White Labs Irish Ale yeast
    • 2 Vanilia Beans
    • 1 pint Maker's Mark Burboun
    • 1 oz. Pure Vanilla Extract
    • 1 tsp. Irish Moss
  • The Stats:
    • Original Gravity: 1.055
    • Final Gravity: 1.012
    • ABV: 6.1%
  • The Brewing Process
  • Brewer's Description:  Styled from Boulevards Bully! Porter and adding some vanilla Bean and Makers Mark Bourbon. I split and scraped the vanillia bean into the burboun and let it soak for a week before adding to the secondary.
  • Recommended Glassware: Stout Glass
  • Russ' rating: 9/10
  • With the brew: Being Bad
  • Comments: This one is very tasty! I used the suggested liquid yeast from White Labs, and may never go back to dry. It made a huge difference in the taste of the brew! This one pours with a wonderful malty nose and a hint of the bourbon. The head consisted of average ( 0.5mm - 0.7mm ) bubbles that dissipated to a nice caramel ring at the top of the beer. The flavor was slightly hoppy with a vanilla and oak taste in the front but is smoothed to a rich malty flavor after a moment. Next time I may add more vanilla beans. And there will definitely be a next time! 
Do you agree? Do you think I completely missed on this one? Feel free to leave a comment below, give me a +1, or "Like" my post!

Saturday, November 29, 2014

Nut Brown Ale - Homebrew

  • SRM Color : 20
  • Brewer: Kit from: Homebrew  Pro Shoppe
  • The Recipie:
    • 3.3 lb. Briess Golden Light Malt Extract
    • 2 lb. Amber Dry Malt Extract
    • 12 oz. Crushed Briess Crystal 60L Malt
    • 1 oz. Crushed Briess Chocolate Malt
    • 1 oz. Willamette Hops - Bittering
    • 1 oz. Willamette Hops - Finishing
    • 5 oz. Priming Sugar
    • 1 sachet Muntons Yeast
  • The Stats:
    • Original Gravity: 1.040 - 1.045
    • Final Gravity: 1.010 0 1.012
    • ABV: 4.0%
  • The Brewing Process
  • Brewer's Description:  Nut Brown Ale Recipe Kit Slightly sweet, full malt flavor with a nutty caramel finish. Styled after Newcastle's Nut Brown Ale
  • Recommended Glassware: Tiku
  • Russ' rating: 8 of 10
  • With the brew: You can't be punk forever
  • Comments: This one has a much better head than the previous beers. I used the full 5 oz. of priming sugar and it is almost too much for a standard "half-and-half" pour. There is a much maltier taste to this one and the nose is more balanced with the hop, malt, yeast profile. The head at pour is about 1.5 fingers, and while it settles a bit it lasts the entire beer. There is a better balance of sweet malt and bitter hops, and I am very pleased with this brew. 
Do you agree? Do you think I completely missed on this one? Feel free to leave a comment below, give me a +1, or "Like" my post!

Friday, November 28, 2014

Irish Red Ale - Homebrew

  • SRM Color : 17
  • Brewer: Kit from: Homebrew  Pro Shoppe
  • The Recipie:
    • 3.3 lb. Briess Golden Light Malt Extract
    • 2 lb. Plain Light Dry Malt Extract
    • 12 oz. Crushed Briess Crystal 60L Malt
    • 1 oz. Crushed Briess Black Malt
    • 1 oz. Willamette Hops - Bittering
    • 1 oz. Willamette Hops - Finishing
    • 5 oz. Priming Sugar
    • 1 sachet Muntons Ale Yeast
  • The Stats:
    • Original Gravity: 1.040 - 1.045
    • Final Gravity: 1.008 - 1.012
    • ABV: 4.2%
  • The Brewing Process
  • Brewer's Description:  A smooth, medium bodied Red Ale with a great toffee finish. 
  • Recommended Glassware: Tiku
  • Russ' rating: 8 of 10
  • With the brew: The Local Irish Flavor
  • Comments: Pouring a darker ruby red than I had hoped for the beer head has an average ( 0.5mm - 0.7mm ) bubble size in the one finger head. After the pour the head settles quickly but leaves a faint lacing in the glass. The nose is malty and sweet, but the body is a bit lighter than I would like. I think next time I will add a bit more DME (Dry Malt Extract) to the boil.
Do you agree? Do you think I completely missed on this one? Feel free to leave a comment below, give me a +1, or "Like" my post!

Wednesday, October 15, 2014

Brewing Standard Time Line

I have what I think is a working time line. I will tweak this as I develop it better especially for my small kitchen and brewing space, adding tips and lessons in red.

  • 24 Hours before Boil day
    • Yeast starter if using dry yeast
  • Boil day
    • 2.5 Gallons of room temp filtered water in the brew pot.
    • Add grain bag
    • Steel grains until water temp is 170 degrees.
      • While steeping, fill and sanitize your fermentation vessel and other equipment
      • Don't forget to get a spray bottle of Starsan!
    • Remove grain bag
      • Makes great compost!
    • Bring to a boil
    • Remove from heat and all all fermentables (Malt, Honey, etc), Stir until completely dissolved
      • Letting liquid fermentables warm up before opening made this much easier. I dropped the entire container of LME in a pitcher of hot water and it poured out much easier
    • Return to heat and return to boiling temperature, stirring constantly.
    • When boiling begins add bittering hops
      • I use this time to filter 3.5 more gallons of water to top off with later on
    • 50 minutes later put the CLEAN wort chiller in the wort to allow it to come to a sterile temperature
    • 5 minutes later add the finishing hops
    • 5 minutes later (total 60 minute boil time) remove all hops and remove from heat
    • Bring temp down as rapidly as possible.
    • Pour into a sanitized fermentation vessel and top off with cool filtered water
    • Cover and let cool until wort is 70 degrees.
    • Take a gravity reading
    • Pitch Yeast
    • Seal and add Airlock
  • Racking day (Boil Day + 5-7 days)
    • Rack the beer into a secondary fermentation vessel
  • Bottling day (Boil day + 10-14 days)
    • When the beer has reached its finished gravity
    • Clean and sanitize 60 bottles and caps
    • Boil 4 cups of water and your priming sugar
    • Let priming solution cool and place in bottling bucket
    • Rack the beer into a bottling bucket on top of the priming solution
    • Bottle and cap the beer
  • Drinking day (Boiling day + 25-32 days)
    • Relax and have a home brew!

Wednesday, October 1, 2014

What is on deck?

Brewing Schedule pumped up in order to get stock ready for brewing "bigger" beers which take 4-6 weeks more to ferment, and as much as 6 months to age properly.
The next few weeks are busy:

October 5 Brew "Shenanigan Framework" Irish Red Ale
October 11 Brew un-named Nut Brown Ale
October 12 Rack Irish Red into secondary fermentation vessel
October 18 Rack Nut Brown into secondary fermentation vessel
October 19 Bottle Irish Red Ale
October 26 Bottle Nut Brown Ale
November 8 brew something else!