I’m sure some of you are aware that I just worked my first week at my favorite homebrew store in the world, U Bottle It! I can’t tell you how happy I am to work with Gary and Heather every day. Not to mention the warm and fuzzy feeling it gives me to hook you fine folks of Las Vegas up with your winemaking & homebrewing needs.
Five gallon partial mash kits (designed and assembled by yours truly) for an Oktoberfest as well as a Pumpkin Spice Ale are now available on the shelves and hopefully I’ll get our Holiday Ale & ‘Grant’s Saison’ kits finished up tomorrow.
I’ve never taken much notice of any dry yeasts, but Lallemand’s Belle Saison looks quite interesting and I’ll definitely fire it up on the ‘Grant’s Saison’ kit in the coming weeks.
Above all else though, I really want to express my gratitude towards Gary & Heather at U Bottle It for welcoming me with open arms and wish my good friend Tom Harwood the best of luck in his new position as Assistant Brewer at Big Dog’s. I look forward to drinking a Big Dog’s Rye IPA very soon. 😉
The beauty of working at a homebrew store is that I’m getting a great opportunity to live and breathe homebrewing again. In the last month I’ve brewed 3 Helles lagers, a Russian Imperial Stout, & my Purring Kitten Session IPA. You’d think a beer that did as well as Purring Kitten would’ve been on the agenda sooner, but I was waiting for the seasonal WLP006 Bedford yeast to be available again. And I’d been a little busy. Or something like that.
Anyway, I thought I’d share some info on my latest brews:
– I used the recipe from Brewing Classic Styles.
– Mashed around 150-151 with 75% RO & 25% Brita filtered & boiled Vegas city water. Sparge was all RO. Salts added were 7g CaCl, 4g Epsom salt, & 2mL lactic acid.
– I used 1.3oz of German Hallertau for bittering to 19.2 IBU.
– My gravity came in at 15 plato (1.061) and my efficiency was 88% so this bad boy could easily be 1% ABV or more above the style guidelines.
– I also set the timer incorrectly on my phone for my first hop addition and ended up boiling considerably longer than 90 minutes. The result being that I think my color is a little too dark.
– Finally, this was my first time using my freezer & Johnson controller in this temperature range so the first few days it was getting as low as 44 until I got it a little better dialed in. Now it floats at 49-54.
– I used the same water profile, grain bill, and mash temp as the previous for comparability.
– Of course this meant I was going to end up with another 15 plato beer if I got similar efficiency. Of course I got 88% again.
– I bittered with 0.7oz of Motueka for 18.9 IBU because my Hallertau smelled a little passed its prime.
– I pitched WLP830 that I took directly from the fermenter of Big Dog’s Pinscher Imperial Pilsner. I pitched a pretty healthy amount and could smell considerable hop aroma from Pinscher.
– Knowing that I was getting pretty high efficiencies helped me to design this beer a little better. I got 85% efficiency and ended up with a 1.050 beer. This might actually be a real Helles!
– I used 86.8% Pilsner, 7.9% Vienna, & 5.3% Munich and mashed at around 150.
– The mash and sparge water were all RO and 8g CaCl, 7g Epsom salt, & 2mL lactic acid were added.
– I hopped with 0.8oz German Opal for 18.1 IBU and threw in the remaining 0.2oz at 5 minutes.
Here’s Helles 8/15 cranking away:
Russian Imperial Stout 8/19
– The grain bill was 77.1% Maris Otter, 8.6% Roasted Barley, 5.7% Special B, 3% Caramunich, 2.9% Pale Chocolate, & 2.8% Chocolate Malt.
– I bittered with German Polaris for 63.7 IBUs, flavored with Meridian for 7 IBUs, & used 1.5oz Polaris at Flameout. I got such interesting minty ice candy flavors from Polaris the last time around, so I’m hoping those turn out well in a stout.
– I mashed around 154 and built the water to resemble Dublin’s. The mash was 25% filtered Brita, 75% RO with 1.5g Gypsum, 0.5g Cacl, & 7g Chalk added.
Purring Kitten Session IPA 8/23
– I made a few changes on this re-brew. I was mashing at 151 but found out 15 minutes in that my probe thermometer was reading 3-4 degrees low. I heated to actual 151.
– I kept the salt additions similar to the last go round but did a 90 minute boil instead of 60.
– I used all RO and added 5.5g Gypsum, 3.5g CaCl, 8g Epsom salt, & 4g Chalk.
– My grain bill was 64.7% 2row, 14.7% Goldpils Vienna, 5.9% Flaked Wheat, 5.2% C-40, 3.6% C-60, 2.9% Aromatic, & 2.9% Carapils.
– I substituted Chinook for Centennial in the recipe and upped my flameout additions.
– I also found my probe thermometer untrustworthy with lower temps as my big bucket of water and fermentation was actually running 4-5 degrees cooler than I was being told. Therefore the Session IPAs started pretty low and the Russian Imperial Stout was fermented on the cool end of its desired range instead of the high end.
Here’s my magical bucket of water, frozen water bottles, & fermenting beers:
As per usual, it’ll be interesting to see how everything turns out. I should mention that I have been drinking my year old Farmhouse Oktoberfest (on WLP670 American Farmhouse) lately and it has some really interesting funky citrusy Brett notes to it. I can barely tell it ever started as a rich malty beer because now it drinks a little thin with a chewy almost ropey Brett finish.
I should also mention that hopes of heroicness have been revived! I went through the BJCP style guidelines today and picked a style from each of the 23 categories that I would like to brew. That set a lot of wheels in motion but the first recipe resulting from that exercise was a Smoked Dubbel for category 22B Smoked Beer as well as a 16E Belgian Specialty entry (possibly with some Brett B).
My other brews in the works are: a Berliner Weiss, a Belgian IPA using WLP400 Wit yeast and Mosaic & Pacifica hops (because the cask I did of dry hopped Wit at Big Dog’s smelled so awesome), a re-brew of my Sink Spoon Brett Rye IPA (that I will send bottles of to Joseph), & my French Bulldog Rye IPA on Wyeast 3711 French Saison yeast. Just because I’m no longer with Big Dog’s doesn’t mean I can’t brew the beer I had on deck!
I know, I know. A lot of 16E Belgian Specialty and 23 Specialty. I’m making weird stuff as per usual. My general tastes in beer and desire to innovate will probably mean I re-punch those categories award-wise a fair amount (hopefully).
Finally, for anybody who has been doubting my assistant brewer’s work ethic and helpfulness, here’s a picture of her watering a plant while we were brewing:
Alright, I’m off to hunt for more fermentation space on Craigslist. Be well and ferment clean my friends!