Sunday, August 26, 2012

#31/47 AHS Smithwick's Ale (9D) - Mini Mash

Smithwick's Ireland's Oldest Ale logo
Smithwick's is an Irish red ale style beer from Kilkenny, Ireland.  THE Irish red ale took its roots in the town of Kilkenny, Ireland over 300 years ago, and now owns the titles “Ireland’s longest established brewer” and the “oldest working brewery in Ireland.”

Although the pronunciation of this beer’s name looks straight forward, the “w” and the “h” are silent. The result is “smitt-icks” or “smiddicks”.
Smithwick's Ale
St. Francis Abbey is a 12th Century abbey which now houses the Smithwick's brewing company.
St. Francis Abbey is a 12th Century abbey which now houses the Smithwick's brewing company.

Sunday, August 19, 2012

#30 AHS Canadian Ale (6B) - Mini Mash

This is from Austin Homebrew . This is a traditional Canadian ale, crisp and lightly hopped, that is similar in style to Labatt’s Blue.  The first year I got a lactobacillus infection that added a bit of sour to the taste.  This didn't really slow anyone down as this was the first to disappear at the holiday party.

Austin Homebrew Canadian Ale logo5 lb Extra Pale Extract
2 3/4 lb 2-Row Malt
Hops .75 Cascade (60 min)
Yeast WLP007 Dry English Ale or Danstar Nottingham

ABV 3.94
OG/FG 1.05/1.020
Calories 142

#29 AHS Belgian White Beer (16A) - Mini Mash

This Belgian White achieves a really unique flavor using coriander and orange peel. This cloudy wheat is also very good with a slice of lemon. 

Belgian White pint

BJCP Style 16A
Date Brewed 8/19/2012
ABV 0/4.99
OG 1.048
FG 1.01
Calories 135
5 lb Wheat Extract
8 oz Flaked Wheat
1 lb White Wheat
1 1/4 lb Belgian Pilsner Malt
Hops-Bittering .5 oz Cascade
Late Additions .5 oz Cracked Coriander
.5 oz Bitter Orange Peel
Yeast WLP400 Belgian Wit Ale
Safbrew T-58"

16A. Witbier
Aroma: Moderate sweetness (often with light notes of honey and/or vanilla) with light, grainy, spicy wheat aromatics, often with a bit of tartness. Moderate perfumy coriander, often with a complex herbal, spicy, or peppery note in the background. Moderate zesty, citrusy orangey fruitiness.  A low spicy-herbal hop aroma is optional, but should never overpower the other characteristics. No diacetyl. Vegetal, celerylike, or ham-like aromas are inappropriate. Spices should blend in with fruity, floral and sweet aromas and should not be overly strong.
Appearance: Very pale straw to very light gold in color. The beer will be very cloudy from starch haze and/or yeast, which gives it a milky, whitish-yellow appearance. Dense, white, moussy head. Head retention should be quite good. 
Flavor: Pleasant sweetness (often with a honey and/or vanilla character) and a zesty, orange-citrusy fruitiness. Refreshingly crisp with a dry, often tart, finish. Can have a low wheat flavor. Optionally has a very light lactic-tasting sourness. Herbalspicy flavors, which may include coriander and other spices, are common should be subtle and balanced, not overpowering. A spicy-earthy hop flavor is low to none, and if noticeable, never gets in the way of the spices. Hop bitterness is low to medium-low (as with a Hefeweizen), and doesn’t interfere with refreshing flavors of fruit and spice, nor does it persist into the finish. Bitterness from orange pith should not be present. Vegetal, celery-like, ham-like, or soapy flavors are inappropriate. No diacetyl. 
Mouthfeel: Medium-light to medium body, often having a smoothness and light creaminess from unmalted wheat and the occasional oats. Despite body and creaminess, finishes dry and often a bit tart. Effervescent character from high carbonation. Refreshing, from carbonation, light acidity, and lack of bitterness in finish. No harshness or astringency from orange pith. Should not be overly dry and thin, nor should it be thick and heavy.
Overall Impression: A refreshing, elegant, tasty, moderate strength wheat-based ale.
History: A 400-year-old beer style that died out in the 1950s; it was later revived by Pierre Celis at Hoegaarden, and has grown steadily in popularity over time. 
Comments: The presence, character and degree of spicing and lactic sourness varies. Overly spiced and/or sour beers are not good examples of the style. Coriander of certain origins might give an inappropriate ham or celery character. The beer tends to be fragile and does not age well, so younger, fresher, properly handled examples are most desirable. Most examples seem to be approximately 5% ABV.
Ingredients: About 50% unmalted wheat (traditionally soft white winter wheat) and 50% pale barley malt (usually Pils malt) constitute the grist. In some versions, up to 5-10% raw oats may be used. Spices of freshly-ground coriander and Curaçao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. Other spices (e.g., chamomile, cumin, cinnamon, Grains of Paradise) may be used for complexity but are much less prominent. Ale yeast prone to the production of mild, spicy flavors is very characteristic. In some instances a very limited lactic fermentation, or the actual addition of lactic acid, is done.
Vital Statistics
OG: 1.044 – 1.052
IBUs: 10 – 20 
FG: 1.008 – 1.012
SRM: 2 – 4 
ABV: 4.5 – 5.5% 

Sunday, August 5, 2012

#28 Hacker Pschorr Oktoberfest Amber Marzen (3B) (28/69/84/85/100/101/102)

Hacker-Pschorr Oktoberfest tent
 When Ludwig I, the Crown Prince of Bavaria, was to celebrate his wedding in Munich in 1810, he decided it was an occasion for all of Bavaria to celebrate. He commissioned Joseph Pschorr, then the brewmaster of the Hacker-Pschorr brewery, among other Munich brewers, to develop special brews to commemorate the occasion. The beer was so good that the party lasted for days and Oktoberfest beer was born.

Subsequent annual celebrations evolved into the city of Munich’s world-famous Oktoberfest, which is attended by over 6 million people each year, who in 2003 consumed over 6 million liters of beer. By Munich law, only the six breweries within the city limits of Munich are invited to serve their beer at Oktoberfest.   The Hacker-Festzelt (Hacker) Tent has a capcity of 9,300.

Hacker-Pschorr Oktoberfest beer label

BJCP Style 3B
ABV 6.04
OG 1.062
FG 1.016
Calories 176
3 lb Munich Extract
3 lb Extra Pale Extract
1 lb Extra Light DME
4 oz Malto Dextrin
2 oz Biscuit Malt
2 oz Aromatic Malt
12 oz Munich Malt
12 oz Cara Munich Malt
2 1/2 lb German Pilser Malt
Hops-Bittering 1 oz Tettnang and 1 oz Hersbrucker
Yeast WLP820 Oktoberfest/Marzen Lager

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