I think once in a while it is good to go off the deep end and experiment with something completely different even if you know it will probably fail. This beer is going to be one of those times. While enjoying a few beers with a bunch of my friends, we started talking about different beer flavors that may work well. The idea of a breakfast themed beer caught my attention and curiosity. At the time I had no idea that Rogue makes a version of bacon maple ale. When I found this out, I was disheartened but my resolve was unwavering. When I looked at the reviews of the Rogue beer on BeerAdvocate.com, that’s when I wavered… but only for a second. How much harm could one tiny, one-gallon batch of beer do? Forget the fact that as I’m writing this I’m still not completely sure how I’m going to prepare the bacon, or the fact that I’ve read that getting maple flavor to stay in the beer and not be fermented out can be tricky. Those can easily be overcome with a little research and common sense. What can’t be overcome is the fact that I’m almost positive I added too much carafa II to the mash. This could turn into a roasty mess. Continue reading
What goes better with beer than pretzels? I suppose that is a question with different answers for different people, but I think beer and pretzels together make a great combination. Around here, “soft pretzels” are simple to find: Sporting events, street vendors, even the grocer’s freezer have pretzels easily available. the thing that most of these have in common is that they are “Just OK”. Not a lot of taste, not a lot of texture, but yet they are still somewhat enjoyable. I decided to scour the internet to find a simple pretzel recipe that I could cut down to a smaller size and test. I stumbled upon this recipe and thought I’d give it a shot. Continue reading
As much as I worried about my Strawberry Wheat beer and how it turned out, it seems some people liked it. I used it as my entry to the Brooklyn Wort homebrew contest and it was in the top 30 entries. I made it to the final round of the contest which will take place on September 8th.
This is the first contest I’ve entered and I’m pretty excited about getting this far. I must now figure out what beer I will be brewing for the finals… I have to give it some thought and come up with something that can vie for the top prize. Updates of the process will be ongoing as the contest finals grow nearer.
Today I’d like to take the time to give some updates on my recent beers:
I don’t think that I’ve had a real bad batch yet, but I was honestly worried about the Strawberry Wheat beer when I was bottling. I’m not quite sure if it was because it was strong for a wheat beer (especially a fruit flavored one) or if it just had a smell that I didn’t think belonged. One thing it had going for it early on was that it was an easy drinking beer that had a decent amount of alcohol in it.
Now that it has been about a month since I bottled this batch, the flavors are evening out nicely and the strawberry flavor, which started out as just a hint at the very back end, has a nice, full strawberry taste. It isn’t as powerful as the Abita strawberry beer, but I wasn’t going for anything like that. The carbonation is higher than usual, but I like that in my wheat beers. I’d say this beer is a keeper. There is definitely a confusing note in the aroma that takes away from my first impression when I bring it up for the first sip, but I’m not sure what it is. Luckily, if I let the beer stand in the pint glass for a couple minutes before drinking, the aroma bets much better. I’m probably entering this beer into the preliminary round of the Brooklyn Wort Homebrew Competition. This will be the first time I have entered a competition and i think this brew is my most unique.
Spruce Brown Ale
This beer has been bottled, and conditioned for a couple weeks now. I took an early taste after about a week’s conditioning and got some early thoughts. This beer is much darker than I was expecting… I’m not sure why I was expecting something lighter with the C120 and Dark LME I used, but this is approaching black in the pint glass. The head foams a light brown, but obviously there isn’t that much of it right now since it hasn’t had time to fully condition. The aroma is strong, raisiny, and burnt caramel. There isn’t really any spruce notes to be seen unless I’m not certain what I should be looking for. The taste right now is similar, sweet, plum or raisin, some burnt caramel, and not too much roasty flavor, which I’m just fine with. There’s not a lot of hop flavor, just some balancing. I’m rather sure this will turn out to be a solid american brown ale, but I’m not sure the spruce flavor will ever come out. Even if there is no spruce flavor in this beer, the spruce still serves a purpose. Spruce is high in Vitamin C and that helps to keep the beer stable over a longer period of time. The jury’s still out on this one but the early feeling is that this one is going to be a solid brown ale. Speaking of brown ales, two that I’d recommend getting your hands on would be Smuttynose Old Brown Dog Ale and Avery Brewing Co.’s Ellie’s Brown Ale. Smuttynose’s is a bit more sweet, very complex, and at 6.7% ABV it is strong. Ellie’s Brown is more roasty and has tastes of vanilla and nut that Old Brown Dog doesn’t have. Either way, you can’t really go wrong with either.
I have a (hopefully) improved ESB in a secondary right now and I hope that the hot weather around here didn’t do anything to harm this batch. I’m also getting ready to brew a Belgian Wit this weekend. Belgian yeast strains can tolerate higher temperatures so this one was chosen more out of necessity than choice. Updates on both of these to follow soon.
After having the strawberries in the secondary for over a week, I thought it was time to get ready to bottle up this batch and get started thinking about what I was interested in brewing next. Racking to a tertiary fermenter helped me leave most of the strawberry sludge behind. The color of the fruit changed dramatically and it was a rather nasty job getting the bottle completely clean again.
One day later, it was time for bottling. I was afraid I wouldn’t have enough bottles and was scrambling to make sure that I could find a home for as much of this beer as possible. Final gravity reading came in at about 1.013. It is tough for me to get a good handle on the final %ABV because of the added fruit sugars that were fermented in the secondary fermentation. The starting gravity, not taking into account the fruit, was 1.056. I’d guess that the ABV of the beer is between 5.7 and 6%. The aroma was definitely strong, dry strawberry mixed in with the more common hefeweizen aromas. I’m not sure whether this will be a favorite of mine yet. The couple sips I tried tasted decent with a more subtle strawberry flavor to it. I find the taste much more enticing than the aroma and I hope that with time in the bottle that problem will subside.
After adding priming sugar and transferring the beer into the brew pot I tried to grab any remaining pieces of fruit floating on the top with a strainer. After that it was a pretty non-eventful bottling… Just the way I like it.
Final haul was 21 12oz and 1 22oz of strawberry wheat beer. 4 days in primary, 9 days in secondary, 1 day in tertiary. These should be ready to drink in under 2 weeks.
Next up will be a spruce beer with fresh spruce tips that I picked yesterday. I’m excited to brew something that I don’t believe I’ve ever tasted.
Recently I upgraded my brew kettle and fermenting equipment to go from a one gallon set-up to something bigger. I’m still new to the whole homebrewing scene but I’ve done my best to try and learn as much as possible. The last wheat beer I brewed was a one gallon extract hefeweizen batch and it turned out wonderfully. I’m hoping that my first 2.5 gallon batch will come out at least as well.
Since I was trying out new equipment, I wasn’t sure about how much wort I would lose in the boil and in the trub. I planned on erring on the side of caution to make sure I got a decent about of wort. My simple recipe is as follows:
- 3.75 lb Two Row
- 3 lb Pale Wheat Malt
- .75 oz 4.5% AA Tettnanger @ 60min
- WB-06 Dry Weizen Yeast
- 1lb of fresh strawberries per gallon of wort in secondary
I planned on making about 3.25 gallons of wort and seeing how much I lost before fermentation. I ended up wasting well over half a gallon of usable wort mostly because of the cold break not settling. I’ll be more careful next time to make sure that this doesn’t happen in the future.
I think I captured about 2.5 gallons of wort and the SG was 1.055. Fermentation started quickly and by day 4, the gravity was down to 1.012. Fermentation temperature was around 71 degrees F. After taking the gravity reading, I racked my beer to a secondary fermenter and got ready to add the strawberries.
I read quite a bit about adding fruits to beers and I was a bit apprehensive about the process. No two places I researched agreed with the best way of doing it. Some suggested adding the fruit to the hot wort as you are cooling it, some suggested boiling it, others to add fresh fruit to the secondary. All seemed to have pros and cons. Adding the fruit to hot wort or boiling wort is reported to cause the fruit flavors to come out cooked and can increase the amount of pectins. Adding the fruit fresh to the secondary could lead to bacteria or mold destroying the batch since it is tough to sanitize the fresh fruit thoroughly. As the beer in the secondary was already at a relatively high ABV level, I think that it should be resistant to any outside infections.
Fruit Preparation: I thoroughly washed and cored all the strawberries making sure to remove all the greens. I then quartered them and added them to a sanitized food processor and pulsed them on low until they were well chopped. Into the fermenter they went and now it is once again time to wait. Quickly the yeast started attacking all the new sugars that were added and the fermentation has become quite a bit more robust. I plan on leaving it in secondary around 10 days. It is probably important to keep an eye on the fruit floating on the top and to make sure that the fruit is submerged in the beer so that nothing can grow on the top. I’ll be sure to update as it is warranted.