#126 Pliny the Elder from Austin Homebrew

Double IPA  

Batch Size : 5.25 gal     

118.8 IBUs Estimated.
OG: 1.072 SG     FG: 1.013 SG
Mini Mash (20 mins)

Good beer.  In a side by side comparison, this was not a dead on example of Pliny.  This was a good beer, just not a match to Pliny.

Steep
2 lbs 4.0 oz	Brewers Malt 2-Row (Briess) (1.8 SRM)
10.0 oz	Caramel Malt - 40L (Briess) (40.0 SRM)
10.0 oz	Carapils 6-Row (Briess) (1.3 SRM)
Extract
7 lbs	Extra Light Extract (1.9 SRM)
90 min
3.00 oz	Magnum [12.00 %]	9.7 IBUs
45 min
0.75 oz	Northern Brewer [8.50 %]	12.1 IBUs
30 min
1.00 oz	Apollo [17.00 %]	27.0 IBUs
15 min
1 lbs	Corn Sugar (Dextrose) (0.0 SRM)
Flameout
2.00 oz	Chinook [13.00 %]	0.0 IBUs
1.25 oz	Centennial [10.00 %]	0.0 IBUs
0.50 oz	Apollo [17.00 %]	0.0 IBUs
Dry Hop 7 Days
1.75 oz	Centennial [10.00 %]	0.0 IBUs
1.75 oz	Northern Brewer [8.50 %]	0.0 IBUs
1.50 oz	Apollo [17.00 %]	0.0 IBUs
Yeast
1.0 pkg	Safale American (DCL/Fermentis #US-05) [50.28 ml]

#124 Oberon Solson

Bell's Oberon is a wheat ale fermented with Bell's signature house ale yeast, mixing a spicy hop character with mildly fruity aromas. The addition of wheat malt lends a smooth mouthfeel, making it a classic summer beer.

American Wheat Beer
Batch Size : 5.00 gal     13.9 IBUs Estimated.
OG: 1.057 SG     FG: 1.015 SG
Mash: Single Infusion, Light Body, No Mash Out
Boil: 60 minutes

Fermentables

Fermentables
8.0 oz	Caravienne Malt (22.0 SRM)	Grain
8.0 oz	Munich Malt - 10L (10.0 SRM)	Grain
7 lbs 3.2 oz	Wheat Malt Syrup (NB) (4.7 SRM)	Extract
60 min
1.00 oz	Hallertauer [4.80 %]	12.0 IBUs
5 min
1.00 oz	Saaz [3.75 %]	1.9 IBUs
Yeast
1.00 oz	Saaz [3.75 %]	1.9 IBUs

#122 Blind Pig - Russian River (122/182)

Full-bodied, very hoppy, citrus, pine, fruity notes with nice dry, bitter finish!

A speakeasy, also called a blind pig or blind tiger, is an establishment that illegally sells alcoholic beverages.

In 1994, Vinnie Cilurzo (now Co-Owner/Brewmaster of Russian River), a business partner and an investor opened Blind Pig Brewing Company in Temecula, California. They owned it for about 3 years during which time Vinnie earned awards at the Great American Beer Festival and the critical acclaim of being the first brewer to make a Double I.P.A. commercially (Blind Pig Inaugural Ale in 1994).

Blind Pig - Russian River  American IPA
Batch Size : 5.50 gal     73.8 IBUs Estimated.
OG: 1.068 SG     FG: 1.016 SG
Mash: Single Infusion, Medium Body, Batch Sparge
Boil: 75 minutes 

Boil (75 min Boil)
12 lbs 8.0 oz	Pale Malt (2 Row) US (2.0 SRM)
12.0 oz	Cara-Pils/Dextrine (2.0 SRM)
8.0 oz	Caramel/Crystal Malt - 40L (40.0 SRM)
8.0 oz	White Wheat Malt (2.4 SRM)
75 min
1.50 oz	Chinook [13.00 %]	59.7 IBUs
30 min
0.50 oz	Cascade [5.50 %]	6.2 IBUs
15 min
1.00 oz	Cascade [5.50 %]	8.0 IBUs
0 min
0.50 oz	Amarillo Gold [8.50 %]	0.0 IBUs
0.50 oz	Simcoe [13.00 %]	0.0 IBUs
Dry Hop 10 Days
1.00 oz	Centennial [10.00 %]	0.0 IBUs
0.50 oz	Amarillo Gold [8.50 %]	0.0 IBUs
0.50 oz	Cascade [5.50 %]	0.0 IBUs
0.50 oz	Simcoe [13.00 %]	0.0 IBUs
Yeast
1.0 pkg	California Ale (White Labs #WLP001) [35.49 ml]	Yeast

#119 John Q Adams

 

This is the John Q Adam Marblehead from Northern Brewer.  This was a nice beer, but not sure this one will be able to make it into the rotation for next year.

Batch Size : 5.00 gal     30.6 IBUs Estimated.
OG: 1.048 SG     FG: 1.015 SG
Boil: 60 minutes 

Steep
0.5 lbs	Briess Crystal 60L
Boil (60 min)
6 lbs	Pilsen Malt syrup
1 lbs	Briess Amber DME
60 min
0.5 oz	German Hallertau	60 min
0.5 oz	German Hersbrucker	60 min
45 min
0.5 oz	German Hallertau	45 min
30 min
0.5 oz	German Hersbrucker	30 min
15 min
0.5 oz	German Hersbrucker	15 min
0 min - Flameout
0.5 oz	German Hersbrucker	0 min
Yeast
	Wyeast 2112 California Lager Yeast Optimum temp: 58°-68° F

Fermented in Conical @ 68° F

#117 Double Chocolate Stout

Keep Calm and Drink Chocolate Beer

This was my one of my first all-grain brews which I purchased from Adventures in Homebrew.  The Double Chocolate Stout  is a great Sweet Stout that we are finally enjoying 9 months after being brewed.  This beer just seemed to be better suited for the cooler weather of fall and has been great.

Batch Size : 5.25 gal     36.9 IBUs Estimated.
OG: 1.054 SG     FG: 1.011 SG
Mash: Single Infusion, Medium Body
Boil: 60 minutes 

Fermentables

60 min Mash @ 154°
Amt	Name
7 lbs	Pale Ale Malt 2-Row (Briess) (3.5 SRM)
1 lbs	Chocolate Malt (350.0 SRM)
1 lbs	Crystal 40, 2-Row, (Great Western) (40.0 SRM)
8.0 oz	Roasted Barley (300.0 SRM)
8.0 oz	Wheat, Flaked (1.6 SRM)
1 lbs	Milk Sugar (Lactose) [Boil for 5 min](0.0 SRM)
60 min Boil
1.00 oz	Cluster [7.00 %] - Boil 60.0 min		27.2 IBUs
15 min
1.00 oz	Goldings, East Kent [5.00 %] - Boil 15.0 min		9.6 IBUs
1 min
6.00 oz	Bakers Chocolate
Yeast
1	British Ale Yeast (Wyeast Labs #1098) [124.21 ml]

#115/135 There She Gose Again

This is a great beer published in BYO, http://byo.com/hops/item/2349-gose by Justin

Burnsed Issue: May/Jun 2011

Gose is a top-fermented beer that originated in Goslar, Germany. It is brewed with at least 50% of the grain bill being malted wheat.

Dominant flavours in Gose include a lemon tartness, a herbal characteristic, and a strong saltiness (the result of either local water sources or added salt). Gose beers typically do not have prominent hop bitterness, flavours, or aroma. The beers typically have a moderate alcohol content of 4 to 5% ABV.

Because of the use of coriander and salt, Gose does not comply with the Reinheitsgebot. It is allowed an exemption on the grounds of being a regional specialty. It acquires its characteristic sourness through inoculation with lactic acid bacteria after the boil.

Gose belongs to the same family of sour wheat beers which were once brewed across Northern Germany and the Low Countries. Other beers of this family are Belgian Witbier, Berliner Weisse, Broyhan, Grätzer.

Gose was delivered, still fermenting quite vigorously, in barrels to the Schänke. It was stored in the cellar with the tap bung closed but the shive hole left open, so that the still-active yeast could escape. Only when the fermentation had slowed to a point where no yeast was emerging from the shive hole, was the Gose ready to bottle. The barrel was emptied into a tank, from whence it was filled into the characteristic long-necked bottles. These were not closed with a cap or cork, but with a plug of yeast (Flor) which naturally rose up the neck as the secondary fermentation continued.

16th Century	Gose was first brewed in the early 16th century in the town of Goslar, from which its name derives. It became so popular in Leipzig that local breweries started to make it themselves.
1800s	Gose was considered to be the local style of Leipzig and there were countless Gosenschänke in the city.
1939	Rittergutsbrauerei Döllnitz was the last brewery producing Gose
1945	Gose disappeared with the closing of the brwery
1949	Gose reappears when the tiny Friedrich Wurzler Brauerei opened at Arthur-Hoffmann-Straße 94 in Leipzig. Friedrich Wurzler had worked at the Döllnitzer Rittergutsbrauerei and was the only person who knew the secret of brewing Gose.
1950s	Wurzler handed on the secret recipe to his stepson, Guido Pfnister
1966	Pfnister died and the brewery closed and Gose disappeared again
1985	Lothar Goldhahn, who was restoring a former Gosenschenke, Ohne Bedenken, decided that it was only fitting that the revived pub should sell Gose. After quizzing drinkers to ascertain its precise characteristics, Goldhahn began to search for a brewery to produce his Gose. None of the local breweries were keen on making such an odd beer, so eventually he chose the Schultheiss Berliner-Weisse-Brauerei on Schönhauser Allee in East Berlin. The first test brews were made in 1985 and production started in 1986.[1]
1988	Gose disappeared again
??
Today

There She Gose Again 

(5 gallons/19 L, all-grain)

OG = 1.048  FG = 1.012  

IBU = 12  SRM = 4  ABV = 4.7%

Ingredients

Steep 149°F for 60 minutes - 4 Gallons of water
5.0 lbs	wheat malt
3.25 lbs	German Pilsner malt (2 °L)
0.5 lbs	Rice Hulls
Steep 144-149°F for 45 minutes
2.0 lbs	acidulated malt (2 °L)**/***
Mash Out at 168°F
.
60 min
0.50 oz	2.8 AAU Santiam hops
15 min
1 tbs	Irish Moss
10 min
1.0 oz	ground coriander seed
0.75 oz	sea salt
Fermentation
1.0 pkg	White Labs WLP029 (German Ale/Kölsch Yeast) or Wyeast 1007 (German Ale) yeast

** On the most recent version we increased the acidulted malt to 2.5 lbs.  We were not sure if we actually got any additional sour notes with the increase.

*** There appears to be a limit of how much sour you can add using this method.

#114 Craigs Travelin Ale

#114 Craig's Travlin Man Ale  American Pale Ale 

Although we liked the beer.  The bitterness did not come through.  I would have liked this beer to show a little more bitterness.  Next time I plan to add .5-.75 oz of Cascade or .25-.5ox Northern Brewer at 60 minutes to add to the hoppiness.  


Batch Size : 5.00 gal     23 IBUs Estimated by Beersmith
OG: 1.062 SG     FG: 1.015 SG
Mash: Single Infusion, Light Body, No Mash Out
Boil: 75 minutes 

Boil (75 min Boil)
Amt	Name
1 lbs	Honey Malt (25.0 SRM)
8.0 oz	Crystal 15, 2-Row, (Great Western) (15.0 SRM)\
4.0 oz	Carastan (30.0 SRM)
8 lbs	MoreBeer Ultra Light DME (2.3 SRM)
75 min
1.00 oz	Cascade [5.50 %]		14.0 IBUs
25 min
0.50 oz	Northern Brewer [8.50 %]		7.2 IBUs
5 min
0.50 oz	Cascade [5.50 %]		1.3 IBUs
1 min
0.50 oz	Northern Brewer [8.50 %]		0.4 IBUs
Yeast
	Safale American (DCL/Fermentis #US-05) [50.28 ml]

Dogfish Inspired Homebrew Competition Results

So I entered my first homebrew competition with a pumpkin beer inspired by Dogfish's pumpkin beer.  Below are the scores for the beer at the WortHog competition.

Judge	Appearance (15%) (0-3 points)	Aroma (20%) (0-4 points)	Taste (50%) (0-10 points)	Overall Impression (15%) (1-3 points)	Total	Notes
RK	2	2	5	1	10
Mike	3	2	5	1	11	can smell squash & butternut.  Had better aroma as it warmed, but initially something was off with the arom.  The flavor seems to go through 3 stages - the middle being astringent
A S	3	2	5	1	11	Nice color, good carb, slightly astringent, apple like
Cathy	3	2	5	2	12	Balance off
Robert	2	2.5	5.5	2	12	Not too much on the smell but strong taste; probably because it is a little cooler than the others. nice color; strong taste maybe too strong and not smooth enough
Tim F	2.5	2.5	5.5	1.5	12	butterscotch aroma, cloying moutfeel, tough aftertaste
Rob F	3	4	5	1	13	Too heavy on spices can't find the beer
Erin	3	2	6	2	13	No real aroma, perfect apperance, definitely taste the veg/pumpkin
Stuart	2	2	7	2	13
Chad	2	3	7	2	14	Good Clarity, thin head, off nose vegetable with cinnamon, good full mouthfeel
David T	3	3	6	2	14	Amber color, clear, pumpkin pie spices with some sweetness and cherry,  medium body, some sweetness
Brent	3	3	6	2	14	Looks nice, buttery aroma, mild pumpkin aroma, good beer but a little off
Clint	3	3	6	2	14	Nice good clarity, cookie/grahma cracker aroma, sweet, spicy, dark sugar flavor.  A little out of balance.  a bit thick on the mouthfeel
Ron	3	3	9	3	15	Clear, red color with good persistent head.  aroma is quite sweet, a little spicy, good balance in the taste with an interesting finish
Jym Femer	3	2	8	2	15	Nice good aroma
Wendall	3	3	7	2	15	Good job - not over-spiced
Nick	2	2	9	2	15	head retention well, strong amber color, caramel honey aroma, slight banana aroma.  spice seems muttled with sweet honey/butterscotch flavor.  biterness/mat balance well, sweet but odd taste.  good beer well developed, but falls on complexity
Chris Bleam	3	3	8	2	16
MW	3	3	7	3	16	clean good carbonation, good mouth feel
JG	3	4	7	2	16
Sachin	3	2	8	3	16	butter aroma, good taste overall.  Interesting aroma would drink regularly.
Josh	3	2.5	9	2	16.5	Nice flavor overall balanced clear beer with great pumpkin profile
Melisande	2.5	2.5	9	2.5	16.5	Butterscotch aroma.  A very nice beer - only really took points off for butterscotch aroma
Rob B	3	3	9	3	18
Average	2.75	2.63	6.83	2	14.1	Rated as a good beer.  Definitively room for improvement

#111/123 Russian River Consecration

Dark Ale aged in Cabernet Sauvignon barrels from local wineries. It is aged for 4 to 8 months with black currants, brettanomyces, lactobacillus, and pediococcus added to each barrel. Rich flavors of chocolate truffle, spice, tobacco, currants, and a bit of Cabernet. Very full-bodied, sip slowly!

Availability

Pub draft and bottles, local distribution draft and bottles, limited draft and bottles to most distributors, seasonal

Original Gravity: 1.078 Alcohol by Volume: 10.0% Color: Reddish brown Sourness: High

Steep
8.0 oz	Acidulated Malt
4.0 oz	Special V
4.0 oz	Carafa
90 min Boil
8.0 lbs	Ultralight Malt Extract
0.5 lbs	Dry Malt Extract
1.0 lbs	Dark Belgian Candi Syrup
1.0 lbs	Corn Sugar
0.5 oz	Styrian Goldings	??? IBUs
30 min
1.0 oz	Sterling	??? IBUs
1 min
1.0 oz	Sterling
Yeast
1.0 pkg	Abbey Ale

Fermentation Schedule

Primary
72°	2-3 then free rise
76°	to finish out (Target Gravity 1.016)
Secondary Part I  7-8 weeks
	Brettanomyces
?? lbs	Black Currants
Secondary Part II 4-6 months or until desired sour level is reached Vinnie does not bottle if the gravity is over 1.008
	Lactobacillus
	Pediococcus
	or
	Roeselare (WY3763) which contains boh bacteria
Secondary Part III Until desired oak level is reached
??	Consecration Oak Chunks

Sour
A Lesson on Sour Ales at Russian River Brewing

Matching specific wines to specific beers.  tend to use French oak

Beer	Wine Barrel	Flavors	Barrel Aging
Suplication	Pino Noir	cherries - dried fruit - sour	12-18 months
Temptation	Chardony		9-15 months
Concecration	American oak Cabernet Sauvignon	dried curents fruit	6-9 months

Mashing at 159-160 degrees

Underpitch yeast Belgian yeast

Spin to get belgian yeast out

Add Brett

Barrels

The Barrels are used about 3 times for 4-12 months:

• 1/3 first use
• 1/3 second use
• 1/3 last use - There is probably pretty little gained by the third usage.

MoreBeer Russian River Brewing:

• Part 1 Brewsculpture
• Part 2 Beginning to now
• Part 3_Hops) 
• Part 4 Sour Barrel Program

part 3 

Mike "Tasty" McDole's Russian River Brew day

http://www.slideshare.net/bschmaltz/r-rsour-beerpresentation

Sour Beer Beersmith podcast 

http://sourbeerblog.com/russian-river-consecration/

http://www.brewingkb.com/homebrewing/60-gallon-consecration-clone-brew-day-3962.html

Vinnie Cilurzo of Russian River Q&A! - Embrace the Funk

http://embracethefunk.com/2011/08/02/vinnie-cilurzo-of-russian-river-qa/

Fermentation Nation - Rare Barrel
http://fermentationnation.net/2015/08/episode-19-charlotte-oktoberfest-jay-goodwin-of-the-rare-barrel/

Embrace the Funk Recipes
http://embracethefunk.com/brewing-recipes/

Videos - Milk the Funk
http://www.milkthefunk.com/wiki/Videos