Lewybrewing

GoodBelly Trials: What I've learned

2017-05-18T15:15:00.000-07:00

GoodBelly, a name synonymous with fast souring. If you haven't heard about this probiotic you need to check out "Milk the Funk" on Facebook. Or read this. ;) Now this isn't going to be a technical breakdown of pH reading or a boring textbook style processes(s). This is going to be notes on the way I prepare a basic Berliner Weisse or Gose style beer that's simple to read and understand.

Starting off you have a couple ways to create a fast soured beer. On the ones I've brewed, I've found that a blend between the 2 popular techniques works best for me. A quick boil for about 15 mins then onto a hot heating pad. Which is set at about 100°. Boring right? Well, I found the magic happens before brew day. It's all about a large Goodbelly starter.

I try to use my Sous Vide in my brewing as much as possible, which works perfectly as a prolonged starter warm/hot starter. I pull about 1200ML of GoodBelly (I've found Mango works best) into a 2L flask. This goes into a 3 gallon brew pot filled with water and the Anova Sous Vide machine set at 106°. Then I let it run...and run and run. For about 3 to 5 days. The Goodbelly at this point as gone from a murky drink to a Lactobacillus P filled slurry. The bacteria is hot and happy. This is when it works best. Not before. I've found this is critical, don't miss this step. If you don't have an Anvova, sous vide use a heating pad, light bulb or something else to generate heat around 100° to 110°. Or now is the perfect time to purchase one.

Now the recipe I use for all my quick souring beers. this includes Gose and Berliner Weisse (process coming next)

Island of the Sun (Gose/Mango) #4

Belgian Specialty Ale

Type: All Grain

Date: 30 Jul 2016

Batch Size (fermenter): 6.00 gal

Brewer: Chris Lewis

Boil Size: 6.86 gal

Asst Brewer:

Boil Time: 60 min

Equipment: Lewys Tower

End of Boil Volume 6.24 gal

Brewhouse Efficiency: 72.00 %

Final Bottling Volume: 6.00 gal

Est Mash Efficiency 72.0 %

Fermentation: Ale, Single Stage

Taste Rating(out of 50): 30.0

Taste Notes:

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
6 lbs	Pilsner (2 Row) Ger (2.0 SRM)	Grain	1	48.0 %
2 lbs 8.0 oz	White Wheat Malt (2.4 SRM)	Grain	2	20.0 %
0.7 oz	Salt (Boil 10.0 mins)	Flavor	3	-
1.0 pkg	GoodBelly - Lacto (Goodbelly #GB-Lacto)	Yeast	4	-
1.0 pkg	Lalvin 71B-1122 (Lallemand - Lalvin #71B-1122) [23.66 ml]	Yeast	5	-
4 lbs	Fruit - Mango (0.0 SRM)	Adjunct	6	32.0 %

Beer Profile

Est Original Gravity: 1.040 SG

Measured Original Gravity: 1.040 SG

Est Final Gravity: 1.007 SG

Measured Final Gravity: 1.004 SG

Estimated Alcohol by Vol: 4.4 %

Actual Alcohol by Vol: 4.7 %

Bitterness: 0.0 IBUs

Calories: 128.5 kcal/12oz

Est Color: 3.2 SRM

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out

Total Grain Weight: 12 lbs 8.0 oz

Sparge Water: 5.22 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

Tun Temperature: 72.0 F

Adjust Temp for Equipment: TRUE

Mash PH: 5.20

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 10.63 qt of water at 155.6 F	145.0 F	60 min

Sparge Step: Fly sparge with 5.22 gal water at 168.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg

Volumes of CO2: 2.3

Pressure/Weight: 10.59 PSI

Carbonation Used: Keg with 10.59 PSI

Keg/Bottling Temperature: 41.0 F

Age for: 7 days at 106° then add 71B

Fermentation: Ale, Single Stage

Storage Temperature: 65.0 F

Notes

Created with BeerSmith

Now what the hell do you do with this information? Well go out and buy the ingredients listed. Adjust the ABV accordingly but don't go much over 5.2%, I've found that the mid 4's work best. Create your warm GoodBelly starter and wait for the weekend.

Now is this a Gose or a Berliner Weisse? Well it's neither, it's a fake way of creating both of them. One with salt and one without keeping the same recipe. Now is this correct to all the purist out there? Not a chance, but I guarantee, they would not be able to tell the difference between mine and a correctly produced one.

Now back to the recipe. I like to use a pinch of Pink Salt added for the Gose at the end of the boil. If the blend of beer and salt isn't your thing, delete that addition. If you have any fruit or other flavor additions, it is best to add at the end of the boil. Add when the burner is turned off and let it rest as its cooling to around 115°. Then move the wort to your fermentation vessel and add more fruit. About 1/2 should be added in the kettle and the other 1/2 into the wort with the Goodbelly slurry. In total I like about 2 pounds a gallon. But adjust that as you need. I've found this beer above is perfect at 4 pounds in total of a frozen mango smoothie pouch.

Other combos I've tried:
Lime zest
Loquatts
Plain Jane
Orange zest

Now your fast souring beer is in the fermentation vessel, I place mine on a heated yoga mat. This keeps the beer around 109° if I make sure the wort is over 90° to start with. I add the goodbelly slurry, do not decant. Now wait for 4 to 7 days. Checking pH by a meter or a quick taste. I then add 2 packs of 71B white wine yeast to the beer. This will ferment very quickly and does not have to be temp controlled. Just inside the house with the heating pad off. Normally this ferments for 3 to 5 days and I am at 1.004 or lower. I rack and add to a keg. Placing it into the fridge at 41° or colder. After about a day or so the dead Goodbelly bugs should be completely dropped at the bottom of the keg. Rack again into a new keg and serve (once carbed)

Enjoy the fruits of your labor without any of the headache of a sour beer. Remember its still sour beer, don't mix equipment with your clean beer!

Live and Brew Free: Fuck HOA's

2017-02-01T15:09:00.000-08:00

With today being February 1st, the anniversary of Jimmy Carter legalizing homebrew I wanted to give a little history of whats happening with me personally in relation to brewing. I know its long, please bear with me.

March 2012 I was at the hospital holding my sleeping 2 day old son when my phone rang. (Thinking it was someone congratulating me on my newborn son.) It was the legal council for my Home Owners Association. Asking me about my Homebrewing activities. There was an anonymous complaint. Typical in our Association.

It turns out I have a fan of this site that was also on the HOA Board of Directors. However this fan hates anything alcohol related and rules the community with an iron fist attached to a gross, fat hateful body.

For those of you out there that live inside Home Owner Association's understand the complete dominance they have over every little detail of your daily life. This association follows the same pattern.

Knowing the Davis Sterling Act (CA law that governs HOA's) was the 1st thing I turned to. Understanding my rights as a Member in this Association. I denied any wrong doing, I was not selling homebrew, in fact I've been very vocal about not selling any thing fermented in your house publicly. As expected, when a Board Member pushes an issue, hearing letters are sent. But not just from our Manager, from our HOA Attorney. She (Board Member knew what she was doing, now legal costs could be added to my account without cause.

Under the same time frame I decided to run for the Board Of Directors of the HOA. Since I knew I couldn't beat them, so I joined them. With a little website I put up and social media pushing I won the popular election in January. This election caused more problems that it was meant to solve. Having me in the mix, didn't really help my cause or stop violations piling up. I was called to 2 hearings in 4 months for Running a Brewery within the HOA boundaries and Manufacturing. In total I was fined over $2,000.

In the hearing results letter the HOA Attorney stated, " We understand the hobby of homebrewing is legal and we encourage this activity, however any brewing could be considered a violation of our CC&R's." -Really stupid (in my opinion) Attorney Jodi Konorti

The postings on this blog for which they received their information stopped showing any brewing equipment, garage use, pictures of me or my family. I was done giving them any information to attack me and my legal hobby. Which made the frequency of posts slow down.

We stayed at this impasse for about a year. The Board for which I was a part of was soulless and filled with hate. I felt like the trash of the earth while I was a Board Member along side the people that hated me personally for my enjoyment of homebrewing. Wanting to help everyother homeowner that was picked on, but stick enforcing their rules (simple majority).

Then it happened. The vile on earth person who's mission was to fine me to death for enjoying my hobby printed out a picture from this site of my then 4 year old son (in his whitie-tighties) handing me a homebrew bottle to fill. This picture was blown up full size and presented at a HOA Meeting to the homeowners in attendance. The thoughts happening inside my head I don't want to relive. Something changed that night. It was now personal, more than ever.

Over the next year I rounded up 2 people who wanted to serve on the Board trying everything I could to oust the other board members. (One saw the light at the end of the tunnel and sold his house and moved a week before the election.) All while fighting even more allegations of homebrewing violations.

Well, good things come to those who wait. The election resulted in tossed out the vile women. I did not survive the elections either, but that was not my goal. My goal was replacing the board with good people who would help the community. And I did. The Boards 1st action was the cancel my last HOA Brewing Hearing Notice. I was free...Jan of 2016 I looked at my HOA differently, I was not a target anymore. It felt awesome.

_______________________________________________________________________________

The story above got a lot dirtier than wanted and I'm sure I missed a lot of details, but I made it through. As we stand today, this blog however took a hit. The volume of information I was willing to let out was lowered due to being targeted for loving a hobby which some people have a ethical objection to. Putting personal information online has its risks, I am a lot more aware of that today than ever.

I ended up moving out and selling my house inside of the HOA. I now live outside any HOA's rules or regulations and it was the best choice for me and my family. We are happy and I am openly homebrewing again.

Thanks for the people that I reached out to during this time.

Keep Brewing

Chris "Lewy"

Daydream with Me; a Oaked Mead & Tasting Session

2016-04-23T19:11:00.000-07:00

When I partake in Mead, I tend to think about life. Goals, family, work, friends of the past and friends I see everyday. This always gets me emotional. Sometimes sad, sometimes happy, however the end result is the same. I tend to daydream. Something about the mythical part of mead, I'm sure. Having nothing to do with the warming, almost liquorish concoction headed into my stomach, I'm sure its the history of mead, not the other delicious reason ;) ...But the result is always the same. Finding a spot between the grinds of daily life and the depths of substance abuse. And I'm ok with that. That is my happy place. A place to Daydream. Typically during a tasting session (Using the label "Tasting Session" trying to make it sound as official as I can for my 2015 v2 "Hold my Hand into the Sunset" series) I started to think about another mead. The goal was a Honey Whiskey.

Now normally I brew very dry meads, helped along by a Brett of some sort. But not this time, I wanted a drinkable sweet mead, but still dry and clean. Now the word "Sweet Mead" could mean anything, so I'll break it down into my thinking. Dry in the sub 1.002 range, but with enough body so that it tricks you into thinking its sweet. Without grains, a mash or even boiling. This is a hard thing to control. So I started thinking about Honeycombs. Which I've used a lot while brewing with all sorts of success. (I'd link them but I'm lazy, search man) Red Oak Honeycombs. which can specifically contribute Red berries, toasted marshmallow, light grass, baking bread and butterscotch. Ummm in a sweet honey oaked mead, these all sound great. Butterscotch, vanilla and marshmallow were the main things I was looking for. Think of the sweetness this could add to a mead. Think of the perceived body, the smoothness. Basically the awesomeness.

Creating the recipe was next. Water, honey, Red Oak and yeast. Ok that was difficult. As I kind of make fun of the recipe process, remember Mead's are created during and after fermentation. The recipes are basically the same. (I know fruits...but come on) The cold side creates the Mead's, the romanticism between the must, the yeast, the temperature and the process is what makes mead's special. Simple as that.

Wanting to focus on 3 main points. I wanted to add flaked oats into a hot water bath for body, adding Red Oak into the main fermentation timeframe and then the aging on Medium Toasted American cubes. So there you have it. Double Oaked Mead goodness.

So Daydream with me about this. A sweet, yet drinkable mead. With added unfermentable oats for body. Paired with Red Oak in the ferment for added mouthfeel, sweetness and texture. Aged cold on Toasted Medium American cubes for a faux barrel flavor.

Bouquet/Aroma: Butterscotch blending into a sweet aged vanilla. Hints of whiskey, like placing your nose into a freshly emptied barrel.

Appearance: Crystal clear....still mead. Even with a year in the bottle it stayed still, which I'm really stoked about) Golden sunshine in color.

Flavor: Smooth yet pronounced flavors of aged vanilla. Butterscotch comes in next..which adds a smoothness to it followed by marshmallows which gives it a sugar feeling. I get some whiskeyness over all which adds to the "honey whiskey" experience.

Overall Impression: Very viscous, it gives a perceived body even though it finished at 1.000 even. This is fantastic...hands down fantastic. Plus its pushing about 11% ABV, so you know its there. I could have 2 or 3 finger pours each and every day and die a happy man.

Brewing Timeline/Notes: This took a long time to mature. About a year before I could drink it. Then it melded quickly into this fantastically drinkable Mead. I crashed, held and held some more at 36° for a couple of months. Plus the high 17%, this is very stable. I bottled with no carbonation using the Blichmann Beer Gun in Jan 2015. The Mead hasn't changed at all. Super drinkable, bomb Mead.

Daydream with Me

Mead

Type: All Grain

Date: 26 Jul 2014

Batch Size (fermenter): 2.75 gal

Brewer: Chris Lewis

Boil Size: 2.86 gal

Asst Brewer:

Boil Time: 0 min

Equipment: Lewys Tower

End of Boil Volume 2.86 gal

Brewhouse Efficiency: 72.00 %

Final Bottling Volume: 2.75 gal

Est Mash Efficiency 0.0 %

Fermentation: Ale, Two Stage

Taste Rating(out of 50): 30.0

Taste Notes:

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
1.0 pkg	Lalvin 71B-1122 (Lallemand - Lalvin #71B-1122) [23.66 ml]	Yeast	1	-
1.00 Items	Honey Comb, Red Oak (Primary 15.0 days)	Flavor	2	-
3.00 tsp	Yeast Nutrient (Primary 9.0 days)	Other	3	-
3.00 tsp	Yeast Nutrient (Primary 6.0 days)	Other	4	-
3.00 tsp	Yeast Nutrient (Primary 3.0 days)	Other	5	-
6 lbs 14.4 oz	Honey, WildFlower (1.0 SRM)	Sugar	6	100.0 %
1.10 oz	Oak Cubes (Secondary 30.0 days)	Spice	7	-
4.00 Items	Bourbon Madagascar Vanilla Beans (Secondary 20.0 days)	Flavor	8	-

Beer Profile

Est Original Gravity: 1.087 SG

Measured Original Gravity: 1.080 SG

Est Final Gravity: 0.980 SG

Measured Final Gravity: 0.996 SG

Estimated Alcohol by Vol: 14.1 %

Actual Alcohol by Vol: 11.1 %

Bitterness: 0.0 IBUs

Calories: 264.6 kcal/12oz

Est Color: 2.8 SRM

Mash Profile

Mash Name: Mead Mash

Total Grain Weight: 6 lbs 14.4 oz

Sparge Water: 4.06 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

Tun Temperature: 72.0 F

Adjust Temp for Equipment: TRUE

Mash PH: 5.20

Mash Steps
Name	Description	Step Temperature	Step Time
Mash Step	Heat to 170.0 F over 0 min	170.0 F	15 min

Sparge Step: Fly sparge with 4.06 gal water at 168.0 F

Mash Notes:

Carbonation and Storage

Carbonation Type: Keg

Volumes of CO2: 2.3

Pressure/Weight: 10.59 PSI

Carbonation Used: Keg with 10.59 PSI

Keg/Bottling Temperature: 41.0 F

Age for: 45.00 days

Fermentation: Ale, Two Stage

Storage Temperature: 39.0 F

Building a Jockey Box, my way

2015-12-12T13:33:00.001-08:00

This is something that I've always wanted to build and own. Something that if built correctly, should have years and years of enjoyment. Before this my problem was, not how to build a Jockey Box, but how to build a Dream Jockey Box. Something that works, all the time, tossing costs out the window. Now this is more difficult than it seems. Most Jockey Boxes (JB from here on out) are build to sell and not built to use. What does that mean? Simply put, they are price point items. A good example is this one. Which is mostly achieved by cutting corners on the cooling element(s) or the coil length.

So let me explain my thinking when trying to build my Dream Jockey Box:

Coil Only, the hate for cold plates are well documented. The hate for coils is solely length related.
So two 120ft stainless coil are needed. Please do NOT use Copper.
I wanted 2 taps, since more choices are better. (remember you do not need to use both at the same time)
Solid Metal cooler. Staying away from the toss-a-way red and blue cheapies that don't hold ice more than an afternoon.
Everything stainless. From the shanks to the couplers to the nuts, no brass (hey... except the taps, which I'm changing soon.)
Needs to last 10+ years with solid 10 to 12 uses per year over 3 to 4 days at a time.
No drip collectors since when camping no one cares anyway.
Make it look freaking awesome if at all possible.

So my list was set. A double tap setup in a metal cooler. All stainless parts. Seems simple enough. :) right?

So started with a Colman Classic Cooler in Hunter Green and white trim. This classic cooler can hold 60 cans and is about as small as you would want to go if building a cooler with my specs. Its pretty tight inside once all done. Since this cooler had a classic green paint and a plastic white bottom and trim, I wanted the parts that are not stainless painted white to match. This cooler will also hold ice for 4 days if you keep the lid closed. Which is perfect for a jockey box.

For the coils, I went to Beverage Factory purchasing two 120ft stainless coils in 5/8th into 3/8th's ID. This is as narrow and as long as I would recommend. Issues with using smaller length coils are plates are well documented. I wanted the kegs to be at ambient temperatures (outside), not worrying about keeping them cold.....plus I needed the JB able to pour 4 to 5 pints in concession. Hear me out, while camping (BTW I purchased a 2015 Rockwood Pop-up Camper) normally I finish my drink along with 3 to 5 buddies and then walk over to the JB together, pouring in rapid fire. I will not tolerate warm beers at this point. Which is why I wanted to go with at least 120ft coils. In my finished JB testing, a warm 75° keg will pour 8 pints below 39° before I gave up with no temp change.

Left and Right Hand coils (the back shanks are not installed yet)

For the fittings I again purchased everything from Beverage Factory. Using 3" stainless shanks on the front with 5/8th's stainless tailpiece(s). Which attaches directly onto the coils. For the back end, I went with 3" stainless threaded couplers which go from the coils onto a 1/4 tailpiece to the back of the JB. I wanted everything threaded and not sodded in, so that I can disassemble it quickly for cleaning. This also helps with attaching it to my brewing Camlocks and March pump for easy cleaning.

Painted the plastic shank surrounds white to match the trim

Front

Assembly was easy with a 5/8th's hole bit that costs around $20.00 at Home Depot. It was used on the front two holes and the back two holes. I then filled the gaps with 100% clear silicone to keep the water out. On this cooler there is a lip about three inches down from the lip/top. I wanted to drill above that lip on the taps and below that lip on the "beer in" due to the way the hinges are. So I had to bend the coils down a little bit to use the thicker area on the cooler. Just be aware of this if you use a coil that has a exit point that is lower or taller than the top, or is short and wide. When looking some other brands had the "Beer In" coming thru the coils about 3/4 of the way up. Not out the top of the coils. This also could cause problems being below the water level inside the cooler and rotting.

Rear (Beer in)

To date I've used the JB 6 times in 4 months. So the investment, while large is paying off. I think I am going to add a double secondary regulator on the back of the cooler, but that's down the road. The 120ft coils do hold about 5 to 6 pints of liquid inside them, so keep that in mind when pouring.

I've found an ambient Co2 tank needs to be around 13-18 psi to properly serve one keg of beer. Remember 120ft stainless is a long draw. I have had zero foaming issues. In fact, they have been a little under carbonated in my testing so far. But that is a much beer problem to have vs foam bombs.

Cleaning is very simple with a 1/2" I.D. tailpeice that I have attached to a silicone tube (about 18" long) with a camlock at the end of. This then attaches to my Brewing Tower and March pump. I simply fill a kettle with hot water or cleaner and use the march pump to push the liquid thru the coils/taps.

Now I need to work on a Co2 adapter for pushing out the left over liquid....it continues.

Cheap Beer Line Cleaner System

2015-07-10T08:14:00.000-07:00

If you'd ask me about cleaning my beer lines, I'd say I do it about every 2 weeks, until I really think about it. In reality it's about every 5 to 6 weeks. Whats worse, I think I clean my lines more frequently than most other homebrewers. (Currently I'm replacing my keggor which allows me to see how important regular cleaning is.) I have 4 taps on my old system. 2 of which have stainless shanks. The other 2 are chrome plated brass. Let just say, don't purchase chrome plated brass if you are building a keggor. (they are replaced on the new system) No matter what you have, cleaning is essential to good beer.

My cleaning ways of the past was filling up a scotty keg with Beer Line Cleaner (BLC) and running it thru my system into a bucket. This system, easy as it is, didn't allow me to re-circle the cleaning liquid as directed on the bottle. It was a one time shot thru the line, shank and then out the Perlicks. If a line needed extra cleaning, I was out of luck. Having to blend more BLC into the keg and waste more Co2. I needed something better.

I found these on HomebrewFinds.com (mine appear to be from a different vendor but look like the same product without the scratches) a couple months back. A liquid quick connect with a barb or PET screw cap (for 2 litter soda bottles) How cool is that? Seems so simple yet so practical for brewing applications. I quickly picked up 3 of them for 12 bucks each, which I now see at about 10 bucks each. Shipping from China took about 15 days.

Next I picked up about 3 feet of 1/4 beer line and attached it to the barb. Since this was low pressure I didn't even use a pipe clamp. The end of the beer line was fitted with a plastic connector that goes into my aquarium pump. (Which I purchased two of off Amazon for 12 bucks each) This makes taking this beer line on and off easy for storage.

I grabbed one of my white three gallon food grade plastic buckets from Lowes and marked on the outside the recommended amount of Beer Line Cleaner (BLC) to water ratios. I ended up having to cut a notch out of the top of bucket to fit under my shotgun double beer towers, so I didn't have to hold it at an angle. Which ended up being about an inch down by 3 inches wide.

Now that the bucket is filled, I just walk up to my keggor and quick connect the black liquid line to the stainless quick connect and turn on the pump. Allowing it to run for about 15 minutes on each tab.

After, I run water thru the lines for about 10 mins. Easy as that. Clean beer lines with minimal effort. My keggor sits outside on a balcony, with 6 hours of solid sunlight, so with the ease of this set up I've started cleaning the lines every Saturday morning as the kids watch TV.

In total this whole set up cost me under $25.00. Including the pump, stainless connector and new beer lines.

NHC Conference Guide, 2015 San Diego

2015-05-15T16:00:00.002-07:00

After 4 years, the American Homebrewers Association's National Conference is back in San Diego this June. Along with being my hometown, San Diego is a top craftbeer city, created by its homebrewing roots. Why else do you think the AHA sent the conference back to San Diego only after 4 years?

The AHA has their own guide, which you should read if it's your first time, but you should also check out my guide below for the conference. Which might be a little more focused than the AHA's. (You can also read my Philly 2013 NHC recap if your interested.)

First things first, San Diego is a car city. If you want to hit the local craft spots, you need a car and a DD or a Taxi/Uber. The San Diego Trolley does work, only if the spot you're looking for is along its route. Which, most of the time, it isn't. If you do rent a car, the Town and Country Hotel has a great parking lot, which does happen to be next to the Trolley station at Fashion Valley Mall. Which sadly is the only outside food within walking distance (more on that later).

Once you're at the hotel, you need to grab the welcome bag, which will include the conference beer(s) and some swag. Plus a name badge and glass cup. The badge and cup are the most important thing of the weekend. You can not do anything without these 2 items. This is the only drinking cup you have for beers, remember that. Your badge gets you into the different area's. Don't be a dick and try and attend the seminars with a social pass. If you do, that's a dick move.

Once you're settled in, (if you haven't yet) you need to look at the conference schedule, including which speakers you want to see and which you need to see. This is different. Some topics, you have to attend since it interests you. Other topics you might not be as interested in, but should attend. This could be for the beers being served or person speaking might interest you. So first check out the Speak Profile page on the AHA site. Then check out and download my handy handy spreadsheet which is edittable once you save it off my Google Doc link. It lists the presentations by Ball Room and which ones of them repeat and when. (Most of the Thursday seminars repeat) Or you can download the PDF for each day below

Eating/Getting around at the Town and Country Hotel. This is a large hotel in the center of Mission Valley. Located next to Fashion Valley Mall. Food is hard to get at the hotel, but they do have some offerings. I tend to stay away from all hotel food, so I have some predisposed ideas on them. At the mall they have the normal "mall food" if that works for you, great. If you are looking for better food at any level above that you might have some challenges ahead of you. (In 2011 the AHA tried to get some food trucks right as you go to fashion valley, which never really worked out correctly. They haven't said if they are going to organize that again.) If you have a car, you have a pretty large assortment of choices within a couple minutes drive from the hotel. Personally, I'm going to hit up a Mexican Spot early and grab a burrito for breakfast and maybe stash one for later. Then no driving the rest of the day. I really want to stress the idea of "camping out" food wise in your room. Stock up at the store and have food readily available. Eating and drinking (water) properly could be the difference from passing out early and hitting the after parties.

Expo/During the day (outside of seminars.) The expo is a great place to enjoy a homebrew while talking to a vendor. In the past they had clubs serving beer inside the Expo as an "all in one room", since the homebrew pavilion will be outside, I don't know how that will work this year. Or if they will have both. But having the clubs serving next to the vendors was a nice touch. The seminars get pretty busy, so its nice to walk around the Expo when its not as crowded. Maybe during a time you're not interested in attending a talk?

Night time events/Club Night. NEVER MISS these events, they are some of the best times at the Nationals. This is what NHC is all about. Watching the clubs get dressed up and seeing the awesome booths is a great way to spend the night drinking away. Now some of you that have wives that are attending, (outside the NHC conference) first, "I'm sorry" next, don't plan dinner during these events. They can't be missed. The argument with the wife is worth it. Skip out on the last round of seminars before missing Club Night.

For information San Diego local craft beer, check out WestCoasterSD.com They are a sold resource on the area. They include brewery maps, bottle shop locations and more in each printed addition. You can also download each one on the site. One thing I'd like to add, the good bottle shops will sell out of anything "Special" in the 1st couple days. So if you want some goodies to take home, buy them early or hit up the second string bottle shops. Since this site is about homebrewing, I really won't get into that. But I know most homebrewers love a solid pint while on a trip.

Bottom line, this will be a great NHC. This post isn't might to have every detail about San Diego and the NHC, but I attempted to cover the basic points you need to enjoy yourself. Any more questions about San Diego that I didn't cover, feel free to ask in the comments, email or twitter.

Also during the conference, tweet me @ lewybrewing I'd love to share a pint or two during the conference.

UPDATE:

The AHA announced today that they have an app for this years conference.

Parallel World #2 & Tasting Session

2015-04-24T14:43:00.001-07:00

The cat's out of the bag, Trois is not a true Brettanomyces Yeast (As most of you know by now). It's a Sac yeast with uncharacteristically ale like qualities to put it best. You can read all about it on the smarter homebrew blogs (most of them are linked to the right of this). So what about this beer with Trois not being Brett. Well for one, its still a damn good beer and that's all that matters.

A couple years ago I did my first ~~Brett~~ Trois IPA called Parallel World, this rebrew only shares the same name with the first variant. New and improved, completely re-engineered from the ground up. I wanted this to be a tropical fruit bomb. Inspired by Ed Coffy over at Ales of the Riverwards. He sent me a fantastic sample of his Not-Brett Riverwards IPA. Without getting into details, it was wonderful. I wanted to base this recipe off his idea of what a Trois IPA should be, turning into what I envisioned as the perfect tropical Trois IPA.

Tossing out all the genetic testing that has and needs to be done on Trois, practical working with Trois, is easier than most traditional yeasts. But I do want to toss in one tidbit about my history with Brett yeasts. I've always used the same equipment, including glass and plastic carboys. So there is a high likely hood that Brett C and L have been/continue to be in my 100% Trois batches. While not introduced intentionally, naturally is more likely.

With all these beers, including my Session IPA's and Brett Meads, I add flaked oats into the pre boil wort from 175°-205°. Forbidding the starches from converting. This adds a nice body to the beer that most Session Beers and ~~Brett~~ beers lack. Now with Trois not being Brett, is this step necessary? The jury is still out, but I think its a step I will continue to do moving forward.

Aroma: Big "hop aroma" more like pineapple punch in the face aroma. Right as it pours from the tap...instantly making my mouth water. Mango and papaya also fill the backround. A slight gritty-ness is there that I can't pin point that is always associated with Trois (for me at least)

Appearance: Taxi Cab yellow. Started off with a slight chill haze that has continued to clear. In the shot above, it was more condensation on the glass than anything. A thin white head, leaving a consistent ring as the beer attaches to the glass.

Flavor: Low bitterness, high hop flavors. The amount of pineapple can't be overstated. This might be perfect as far as aroma is concerned. Pair that with mangos from the galaxy. You taste what you smell. No trickery or letdown there. No off flavors or astringency noted.

Mouthfeel: Medium crisp, but not body. It might be the carbonic bite that comes thru so well, making it seem thinner than expected. But the body really works with the flavor profile. Personally on a side note, I like lower carbonation levels on beer.

Overall Impression: This is a great beer. The pure tropical fruit from start to finish is wonderful. The beer is drink-able from every angle. It all just works together.

Brewing Timeline/Notes: This was brewed back in February and has been on tap for about a month.

Parallel World #2

American Brett (formally) IPA

Type: All Grain

Date: 15 Feb 2015

Batch Size (fermenter): 6.00 gal

Brewer: Chris Lewis

Boil Size: 6.86 gal

Asst Brewer:

Boil Time: 60 min

Equipment: Lewys Tower

End of Boil Volume 6.24 gal

Brewhouse Efficiency: 72.00 %

Final Bottling Volume: 6.00 gal

Est Mash Efficiency 72.0 %

Fermentation: Ale, Two Stage

Taste Rating(out of 50): 30.0

Taste Notes:

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
10 lbs 6.4 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	1	75.9 %
1 lbs 12.8 oz	White Wheat Malt (2.4 SRM)	Grain	2	13.1 %
1 lbs 8.0 oz	Oats, Flaked (1.0 SRM)	Grain	3	10.9 %
0.70 oz	Columbus (Tomahawk) [14.00 %] - Boil 60.0 min	Hop	4	30.1 IBUs
1.20 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	5	-
1.25 oz	Amarillo [9.20 %] - Boil 5.0 min	Hop	6	7.0 IBUs
1.25 oz	Citra [12.00 %] - Boil 5.0 min	Hop	7	9.2 IBUs
0.50 oz	Galaxy [14.00 %] - Boil 5.0 min	Hop	8	4.3 IBUs
1.50 oz	Citra [12.00 %] - Steep/Whirlpool 15.0 min	Hop	9	13.7 IBUs
1.50 oz	Galaxy [14.00 %] - Steep/Whirlpool 15.0 min	Hop	10	16.0 IBUs
1.00 oz	Simcoe [13.00 %] - Steep/Whirlpool 15.0 min	Hop	11	9.9 IBUs
1.0 pkg	Brettanomyces Bruxelensis Trois (White Labs #WLP644)	Yeast	12	-
2.00 oz	Mosaic [12.00 %] - Dry Hop 5.0 Days	Hop	13	0.0 IBUs
1.00 oz	El Dorado [15.00 %] - Dry Hop 5.0 Days	Hop	14	0.0 IBUs
0.70 oz	Citra [12.00 %] - Dry Hop 5.0 Days	Hop	15	0.0 IBUs

Beer Profile

Est Original Gravity: 1.061 SG

Measured Original Gravity: 1.058 SG

Est Final Gravity: 1.008 SG

Measured Final Gravity: 1.007 SG

Estimated Alcohol by Vol: 6.9 %

Actual Alcohol by Vol: 6.7 %

Bitterness: 90.3 IBUs

Calories: 191.3 kcal/12oz

Est Color: 4.1 SRM

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out

Total Grain Weight: 13 lbs 11.2 oz

Sparge Water: 4.22 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

Tun Temperature: 72.0 F

Adjust Temp for Equipment: TRUE

Mash PH: 5.20

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 17.13 qt of water at 161.4 F	150.0 F	75 min

Sparge Step: Fly sparge with 4.22 gal water at 168.0 F

Mash Notes: This mash will be re-circled via march pump. The flaked oats are added into the boil kettle at 176° - 210° then removed.

Carbonation and Storage

Carbonation Type: Keg

Volumes of CO2: 2.3

Pressure/Weight: 10.59 PSI

Carbonation Used: Keg with 10.59 PSI

Keg/Bottling Temperature: 41.0 F

Age for: 30.00 days

Fermentation: Ale, Two Stage

Storage Temperature: 65.0 F

Fermentation Notes

Primary Fermentation: This was fermented at 67° for 3 days and then let rise to ambient temp for 30 days/terminal gravity.

Created with BeerSmith

Tonga, Rustic Pale Ale & Tasting Notes

2015-03-02T11:01:00.000-08:00

So what's a Rustic Pale Ale? I have no idea, but if it was a style, this beer would be in the style guidelines. I lusted to create what I envisioned as a perfect pale ale, in fact a perfect beer in general, crafted for me. Light, a little rough around the edges (to satisfy my Sour/Siason needs) and hoppy on the back end. So I guess calling it a Rustic Pale Ale fits for me, and isn't that the point?

Aroma: Medium to low "hop aroma" but well balanced with rye peppered notes pairing into soft green grape stem-ish aroma coming from the Nelson hops. Medium to high hop aroma.

Appearance: Golden Yellow, brilliantly clear. Fluffy white head, lingers longer than I've seen on a pale ale. The lacing down the glass is textbook. Everything about this beer screams "Drink Me!" Don't the carbonation bubbles traveling up the glass in that shot look quaffable?

Flavor: This is not a "showcase" of hops, it just has what it needs to be interesting and inviting. The rye malt really dominates the flavor profile. As with most Nelson hops, I'm getting some white wine characteristics appearing at the end, which adds to the perception of a somewhat dry finish. The Nelson paired with the Rye malts really play well together. Giving a spicy, peppery, white wine like profile. Perfect flavor for having a couple of pints in a row after a long day. No off flavors or astringency noted.

Mouthfeel: Medium to thin body, having a bigger than (per style) carbonic bite. I think the rye adds to this perception. The bubbles kinda bounce around in my mouth. The beer finishes quickly and cleanly.

Overall Impression: This is a perfect beer for my personal style. The color, the clarity, the ABV%, its all perfectly crafted for me and my drinking style.

Brewing Timeline/Notes: This was brewed back on December 14, 2014 so I could have it around during Christmas time. Fermented it long and slow like I normally do for my hoppy beers. This was tapped and finished over my 3 week Christmas break, so I have to say it was well received.

This is basically my 3 Brewers Recipe with a couple tweaks along the way. Balancing the Pale malt (about 66%) with the Rye/Pils malts seems to give me the best results along the way. Pairing that with Nelson hops you can't go wrong. Or simply Nelson + Rye Malt = BOMB!

Recipe:

Tonga (Rustic Pale Ale)

Rustic Pale Ale

Type: All Grain

Date: 14 Dec 2014

Batch Size (fermenter): 6.00 gal

Brewer: Chris Lewis

Boil Size: 6.86 gal

Asst Brewer: Eric, Sisco and Alex

Boil Time: 60 min

Equipment: Lewys Tower

End of Boil Volume 6.24 gal

Brewhouse Efficiency: 85.00 %

Final Bottling Volume: 6.00 gal

Est Mash Efficiency 85.0 %

Fermentation: Ale, Two Stage

Taste Rating(out of 50): 30.0

Taste Notes: This is a perfect beer. I don't know what else to say. The interplay between the Rye and the Nelson is on point.

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
8 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1	66.7 %
2 lbs	Rye Malt (4.7 SRM)	Grain	2	16.7 %
1 lbs	Pilsner (2 Row) Ger (2.0 SRM)	Grain	3	8.3 %
8.0 oz	Acid Malt (3.0 SRM)	Grain	4	4.2 %
8.0 oz	Caramel/Crystal Malt - 20L (20.0 SRM)	Grain	5	4.2 %
0.80 oz	Apollo [17.00 %] - Boil 60.0 min	Hop	6	42.3 IBUs
0.40 oz	Apollo [17.00 %] - Boil 20.0 min	Hop	7	12.8 IBUs
1.20 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	8	-
0.50 oz	Nelson Sauvin [12.00 %] - Boil 5.0 min	Hop	9	3.7 IBUs
1.50 oz	Nelson Sauvin [12.00 %] - Steep/Whirlpool 0.0 min	Hop	10	0.0 IBUs
1.0 pkg	San Diego Super Yeast (White Labs #WLP090)	Yeast	11	-
2.00 oz	Nelson Sauvin [12.00 %] - Dry Hop 4.0 Days	Hop	12	0.0 IBUs
0.50 oz	Centennial [10.00 %] - Dry Hop 4.0 Days	Hop	13	0.0 IBUs

Beer Profile

Est Original Gravity: 1.059 SG

Measured Original Gravity: 1.059 SG

Est Final Gravity: 1.010 SG

Measured Final Gravity: 1.009 SG

Estimated Alcohol by Vol: 6.4 %

Actual Alcohol by Vol: 6.6 %

Bitterness: 58.8 IBUs

Calories: 195.7 kcal/12oz

Est Color: 5.4 SRM

Mash Profile

Mash Name: Temperature Mash, 1 Step, Full Body

Total Grain Weight: 12 lbs

Sparge Water: 4.55 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

Tun Temperature: 72.0 F

Adjust Temp for Equipment: FALSE

Mash PH: 5.20

Mash Steps
Name	Description	Step Temperature	Step Time
Saccharification	Add 15.00 qt of water at 162.5 F	151.0 F	60 min
Mash Out	Heat to 168.0 F over 10 min	168.0 F	10 min

Sparge Step: Batch sparge with 3 steps (Drain mash tun , 2.62gal, 1.93gal) of 168.0 F water

Mash Notes:

Carbonation and Storage

Carbonation Type: Keg

Volumes of CO2: 2.3

Pressure/Weight: 10.59 PSI

Carbonation Used: Keg with 10.59 PSI

Keg/Bottling Temperature: 41.0 F

Age for: 30.00 days

Fermentation: Ale, Two Stage

Storage Temperature: 41.0 F

Fermentation Notes

Primary Fermentation: Pitched at 63° hold 3 days, then raised over the next 10 to 75°

Created with BeerSmith

2015 America's Finest Homebrew Competition Results

2015-02-25T11:39:00.001-08:00

As normal, I enter 2 beer competitions a year. Quaff's, America's Finest Homebrew Competition (AFC) is a test place for my National Homebrew Competiton entries. AFC is a really large competition at around 600 entries and its local which I like. I've always received solid feedback on the beers I've sent.

This year I entered 4 beers into AFC, 2 of them are sold contenders, the other 2 are ok beers but really don't have a place in the BJCP guidelines. It ended up working out as I thought and the 2 better beers metaled.

My thoughts are below.

Farmers Daughter 2013, Blend #2: Scored a 41/50 Overall. Category #17B Flanders Red Ale. 3rd Place, America's Finest City Homebrew Competition 2015

Judge #1, Not Stated 39/50

Aroma: 9/12 Sour, Black cherries, hint of diacetyl. Some vanilla notes that blend well and support the rest of the noted.

Appearance: 3/3 Deep Red clear, moderate white head that lingers for several minutes. Lingering lacey white head

Flavor: 16/20 Cherry fruitness, bit spicy, moderate sour character, some hop bitterness. Bready, caramel maltiness that supports it all.

Mouthfeel: 4/5 Moderate in body and high in carbonation, light sweet finish

Overall Impression: 7/10 Great Job! Some of the sourness in the flavor overpowered everything else

Judge #2, Certified 43/50

Aroma: 10/12 Black Cherry fruitness with a key pleasant sourness in aroma. Very slight pepper phenolic aroma as it warms.

Appearance: 3/3 Reddish-brown in color with a full long lasting off white head, very clean and clear

Flavor: 17/20 Black cherry flavor dominates with hints of plum. Very pleasant sourness accompanied by a subtle sweetness, no hop flavor, finished dry

Mouthfeel: 5/5 Medium bodied with a medium carbonation, low alcohol warmth, finished dry. No astringency.

Overall Impression: 8/10 Excelent example of a Flanders Red. Very complex dark fruit aroma and flavors of dark cherries - sourness and sweetness is balanced perfectly. Great Beer

Chris's Notes: On the results site I entered it as my 2012 Flanders, Blend #7, but when it came time to drop off the entries I wanted to keep the 2012 Blend all to myself and dropped off my 2013 Blend #2. Which is really young but surprisingly good for its age. I was really surprised by the overall scores on this one. I was thinking it's a 39 point beer, not a 43, as one judge stated. My house blend of bugs have really achieved what I wanted in my Flanders, saying that I have high hopes for 2014's Blend. (which is about 3 months old currently)

Here is a link to the recipe and my Tasting Notes.

Hold My Hand Into the Sunset: Scored a 36/50 Overall. Category #26C
Open Category Mead, Brettanomyces Ferment, Sparkling, Dry 3rd Place, America's Finest City Homebrew Competition 2015

Judge #1, National 36/50

Bouquet/Aroma: 7/10 Dry mild Aroma, mild cherry hibiscus, slight hint of brettanomyces yeast, hibiscus and cherry as it warms

Appearance: 6/6 Dark pink / red color, light pink resilient head, clear small legs.

Flavor: 17/24 Dry (FG less than 1.000) no sweetness to speak of, tart cherry is evident, hibiscus is
relatively subtle, sparkling carbonation is pleasant. Its hard to pick out the Brett-maybe a bit more astringency.

Overall Impression: 6/10 Good dry melomel, cherry is evident, I suggest increasing the hibiscus. Very refreshing mead

Judge #2, Certified 36/50

Bouquet/Aroma: 7/10 Tart aroma, some cherry aroma. Low honey aroma, some floral aroma

Appearance: 6/6 Beautiful Red rose color. Long lasting head. Brilliant clarity, some legs formation.

Flavor: 16/24 Quite tart, I would like a little more sweetness. Light bodied, dry, very refreshing. Leaves a sour note on my palate.

Overall Impression: 6/10 Quite refreshing, comes across as a fruit lambic more than a mead. Would prefer a more sweet and honey character.

Chris's Notes: For starters, I'm glad this mead scored well and placed. However this might be one of the styles that will never really fit into the BJCP guidelines. The primary ferment with Brett C/Trois is noticeable but only to a trained pallet. Most mead judges will not notice this or if they do, they will knock it. So I declared it to the judges. Which could work against me, since the untrained Mead judge might look for Sour or tart flavors. (Which this has from the tart cherries) I really need to put some thought into this one for NHC 2015.

Here is a link to the recipe and Tasting Notes

Low Bush Blackberry Wild Ale: Scored a 34.5/50 Overall. Category #16E
Belgian Specialty Ale. America's Finest City Homebrew Competition 2015

Judge #1, Pro Brewer 34/50

Aroma: 9/12 Acidic, subtle berries, slight funk from lacto but not a lot. Get some spicy and a little hops.

Appearance: 3/3 Hazy orange-amber with a slight purple hue. Head is good.

Flavor: 12/20 First is earth and spice, then it becomes acidic and finishes with berries. Good fruity yeast base enhanced by berries. Some astringency and funk.

Mouthfeel: 4/5 Good, medium, on par for a Pale Belgian Ale.

Overall Impression: 6/10 Its good, but nothing about it wows me. Could use a bigger black berry kick. Lacto was nice, but it could be more. I would add more berries, really kick it up up the color and flavor. Then maybe let it sit for longer or ferment only with lacto, but then it would be the wrong category.

Judge #2, Certified 35/50

Aroma: 11/12 Blueberry tart/vanilla Brett. Aroma is subtle with grain/pils malt aroma present underneath.

Appearance: 3/3 Red Amber in color with thick moosy strawberry to blue head.

Flavor: 12/20 Brett/ Yogarty tartness. Berry flavors dominate, light bitterness, buttery background with tart flavors. Vanilla, lacks saison spice. Overall works as a Belgian pale but Belgian yeast profile is over shadowed by brett.

Mouthfeel: 4/5 Smooth creamy, mouthfeel, yogart like flavor is somewhat grainy

Overall Impression: 6/10 This is an interesting beer but a bit disjointed, yogart like profile is a bit distracting. Berry flavor is prominent, this would be better is berry aroma with dominate and more subdued into flavor.

Chris's Notes: This is a strange beer, really strange beer. I never wanted or intended to send this off to any competition but I found a bunch of them in the fridge, so off it went. I agree with the judges 100% on this one. It is good, solid but not wowing to me.

Here is a link to the recipe and Tasting Notes

Cucuy, Batch #8: Scored a 35/50 Overall. Category #13E
American Stout. America's Finest City Homebrew Competition 2015

Judge #1, Novice Judge w/ Sensory Training 34/50

Aroma: 8/12 Sweet caramel, bread, chocolate, PNW hops (citrus) Fruity esters

Appearance: 3/3 Spot on color, great clarity, moderate head retention

Flavor: 12/20 PNW hops and bitterness, bitter/rich chocolate, sweet bread, caramel, coffee roastness

Mouthfeel: 4/5 Good body with a creamy mouthfeel, lingering hop bitterness

Overall Impression: 7/10 Hop character leans more toward Black IPA than American Stout. Hops cover up some of the bolder malt character. Back down on the hop bitterness for this category.

Judge #2, Certified 36/50

Aroma: 9/12 Strong dark roast aroma, notes of coffee and slight chocolate. Slight burnt grain notes. Low/no hop aroma. No diacytl.

Appearance: 3/3 Dark Black color, very clear and clean. Full long lasting tan head.

Flavor: 13/20Very strong dark coffee roast. Mild chocolate like bitterness, mild burnt coffee notes. low/no hop bitterness.

Mouthfeel: 4/5 Medium body with medium carbonation. Slight alcohol warmth, not creamy and slight burnt coffee astringency.

Overall Impression: 7/10 Good example of an American Stout. Strong roast character in both aroma and flavor. No hop aroma of flavor. Medium bitterness from hops. Good tasting beer.

Chris's Notes: This is a hard beer to judge. Its to low ABV wise for a RIS, its not a black IPA once aged, yet it simply misses the American Stout category. This is the eighth time I've brewed this beer, I love them all but it just doesn't do well in competitions. Its come back with 42's down to 32's but never placed. Maybe I should just drink them all?

Here is a link to the recipe and Tasting Notes

For a list of all the winners, click here. Now its time to plan out my NHC entries.

The Naked: Series, What I've learned

2015-02-04T15:05:00.001-08:00

In April 2014, I brewed what might be the best Pale Ale recipe I've encountered. The recipe, posted on HomebrewTalk. Is formulated from Russian Rivers Pale Ale, Row 2 Hill 56. Using 100% Simcoe hops, created as a tribute to the hop that Vinnie saved from being pulled from the ground for being to aggressive. As the story goes of course. After my clone was completed I started brewing the second clone. Keeping everything the same except fermenting it at a lower temperature (64° vs 66°). Because I'm a homebrewer and the temptation to change something is overwhelming. This went on for 6 batches, not changing anything on the recipe, just enjoying the fruits of my labor. Then Ed Coffey posted a link for a new hop variety I've never seen before. Called Azacca which I still can't figure out how to pronounce. (If anyone wanted to inform me how it would be awesome, I just call it Azz"ca") And his (Ed's) planned split brewday using this hop. Showcasing big orange zest paired with pine notes according to the growers website, a couple clicks later it was being shipped to my house.

Upon arrival, I really didn't know what to use it for. My original thoughts were a Saison to push the orange zest notes the hop advertised. (Which I still should do) The idea slowly changed into a SMaSh beer to pull my thoughts concerning this new hop. However, I remembered I hate SMaSh beers. Using single malts just can't hold up to the hops. (My opinion) But I've never brewed a single hopped beer...or have I? This fantastic Russian River Row 2 Hill 56 beer that I've brewed 6 batches is single hopped.

An idea was formed, brewing this recipe, changing out the hops yet keeping the same base grains. Since this is tried and true, showcasing what each hop brings to the table should be apparent. The good and the bad of each hop with nothing to get in the way.

Picking which hops to use was easy, use what I had at the house, yet the more I thought about it the more I wanted to focus on high alpha hops. There is no use in tossing a pound of Saaz into a batch, knowing that the hop aromas would be over shadowed by phenols and trub. So the list quickly formed, Simcoe (of course), Azacca, Chinook, Columbus, El Dorado, Apollo, Nelson, Citra, Amarillo Summit and Centennial.

Understanding why this base recipe works so well goes back to Russian River. Row 2 Hill 56 was designed as a "Hop Grower Series" recipe. (I happened to find this out after my "Naked:" series was deep into fermentation. Would this of changed the hops I picked, I really can't say, but Russian River really hasn't done anything else with this series) Starting off with Belgian Pilsner malt. Being less modified vs 2-Row allows the malt to shine vs being muddled. Even the best IPA recipes have started to change over to a mostly Pilsner malt base. The next is Marris Otter, (which I've changed since the 3rd batch into 2-Row). I love the rich quality Marris Otter brings to most styles but in this I just couldn't tell the difference. So for costs reasons, 2-Row it became. Crystal 20 is a interesting choice for this beer. Hearing Vinnie talk about recipe development and his dislike of anything Crystal then seeing this (although in a Pale) threw me for a loop. At 6% of the grain bill, most of this contribution is golden color and some body for the pilsner malt vs sweet flavor contributions.

The mash temperature on this beer made me smile ear to ear. Historically I've always mashed higher than a lot of brewers on Pale Ales, IPA's and Stouts, who normally mash around 149°/150°. So knowing that someone else other than Lagunita's /(who is noted for mashing at 160°) was mashing normally at 154° was awesome news. I've even started mashing this beer in the 156° range on the last couple batches. Each Naked: recipe has the mash temperature noted on the recipe posted if you want to know more. Using this higher mashing temp, brings the needed mouthfeel to balance out the aggressive bittering Russian Rives uses on this beer.

The hops used in the original version are all Simcoe as you should know by now. The recipe is looking for around 43 IBU's using the Tinseth scale. I wanted to keep the same amount of bittering hops, IBU wise. Keeping the same volume for dry hopping at 2 oz, added as the fermentation is ending. The thinking was dry hopping doesn't take any IBU calculations into affect, it's all flavor contributions at this point. On the boiling additions you can see each change according to each hop variety and the amount of alpha acids they carry.

Each Naked: hop experiment has its own post which you can click on below or search inside this blog. Each post guides the details from each batch. Since the grain bill is the same, some of the hop profiles have started to blend together in my tastings, this may be due to the massive amount of pale ales brewed by me this year, or that all these hops have some similarities flavor wise. In order to keep the positives and negatives from fading to far from memory, I've been updating this sheet since the start of the experiment. Just focusing on the big picture, not that this one is "hoppy or dank" just some quick thoughts about each hop.

Simcoe:

The original recipe, when tasting this beer you understand why this hop was used. It just works perfectly with everything. The dank/citrus Simcoe brings to the table is suitable for any Pale Ale or IPA style.

Azacca:

This hop took a long time to mature. At first, I felt it was to gritty or unbalanced to use again in this recipe. I waited a while to even post the tasting notes on the blog hoping it would change over time. I was happy to see the aromatics adapting into a beautiful orange zest flavor. The flavor profile also changed into a big Orangesicle flavor. Not as much on the nose, but in the flavor of the beer.

Chinook:

Being a old time favorite, I really wanted this hop to be the best. It's close. I was really shocked to have so much flavor with chinook. It was very close to the simcoe batches. Big green dankness, a resinous feel to it. The aroma was expected, pine forest, pine cones all just worked. When you figure out the cheap price is chinook hops, this will be rebrewed.

Columbus:

This really followed the lines that chinook took. Giving that these 2 are so close in flavors, I am glad that I brewed them back to back, as I could tell some small differences between the 2 hops. This showed a little chemical-ness in the big pine aroma. The flavors almost matched the chinook spot on. Which I thought Chinook would of shown vs columbus.

El Dorado:

This stalled out at 1.018, netting only a 4.5% beer. Strangely enough only 3 times I've used El Dorado, something has knocked the beer down flavor wise. I wonder if it is fate keeping me from enjoying this hop?

Amarillo:

Something about this hop doesn't work well for me when used as a single dry hop. I think it's the Rose/flower petal aromatics that bring something I personally dislike forward.

Nelson:

This was fantastic, the aroma, the flavors brought forward were so enjoyable...however after drinking this for a couple of days I noticed the recipe needed something. I thought it was Rye Malt, so I created Tonga Pale Ale (blog post is coming soon) and I was right. The addition of Rye Malt made this a perfect beer fitted for my drinking style.

Citra:

As much as I love Citra, this beer ended up lacking dominance. Citra needs a backing, a backing that can play against the tropical flavors we love.

Apollo, Summit, Cascade and Centennial are the only ones left. Unless someone can talk me into doing something else?

Have I learned anything? Well for one you really need to love Pale Ales to embark on something like this. But the biggest take away is the love I have for some of the traditional hops. The dank, piney established hops seem to take my breath away. Chinook and Columbus. For being some of the cheapest hops on the market they make a damn fine Pale Ale. When you start to bring in the fancy tropical hops like Citra and El Dorado, this recipe really starts loose the magic Russian River created with Simcoe hops. Maybe that's why Vinny never moved forward on this adventure knowing that this recipe really only "hits it out of the park" with the more traditional hops, that, lets be honest aren't very exciting on the tap list. Market -ability vs Creativity I guess.

Homebrew Presentation, It Goes a Long Way.

2015-01-07T15:11:00.003-08:00

Sometimes it's not what's in the bottle, it's how the bottle presents itself. Are the labels off? Is the cap on straight? Any signs of rust? How's the fill level? These are all honest questions to ask yourself before handing anyone a bottle of your homebrewed Beer or Mead. Lets start the new year off right and forget your promises to hit the gym and focus on something important. The hobby you love.

A lot of thought goes into the way I package my homebrewed. While I have no intentions of selling my homebrewed beer and mead, I do want it to look professional. The level of cost(s) and how you get there is really up to you. (All of the ideas below are gauged at homebrew that is NOT meant for competition. For comps, a new bottle and some blue tape on top is about perfect IMO.)

Lets start at the top, with the bottle caps. The availability of custom printed bottle caps is only getting better with many vendors now offering custom printed bottle caps. I ended up purchasing mine at GrogTag for a couple of reasons. They ship close to San Diego, so transit time is minimized and the website is easy to use, plus (I didn't know this until after ordering) reorders are a breeze. With one click reordering via a reorder email they send out after your purchase. Cost was not a factor on my bottle caps since I wanted quality and these caps are top notch. Most of these end up on my meads, so longevity/durability was a big factor in the cap selection. Not having bulk discounts is disappointing but you know what you are getting. Mine ended up costing about .20 a bottle cap. Which I understand seems like a lot of cash for "Just a hobby", however the lasting impression these custom bottle caps give to your beer or mead is priceless.

For bottles, I started off with any bottle I could get my hands on, which lead to a confusing mess of different sized bottles clogging my shelves. A couple years back, in a small homebrewer type rage, I started tossing out any size bottle other than a couple predetermined sizes. I ended up with 4 types. That's it, no matter what you think, you should never reuse that bottle of Fat Tire, with New Belgium molded down the side. It looks tacky. That unwashed label? Clean it and take it off period.

Green 10oz Sangria bottle: This bottle is for meads and/or ciders only. These are from Mexico, which shows 10.5oz on the label. The American Sangria bottles show 11oz on the label, I don't know if they are really different or something lost in translation, but .5oz can add up when we are talking meads. FYI, Never put any liquid in a green bottle that has or will have hops. It will skunk your homebrew.
A 12oz Sierra Nevada bottle: These are easy to acquire, labels come off easier than anything on the market and the cost is lower than new, clean 12oz bottles at the LHBS. I use these for sour beers, that I plan to age. Plus they fit in the shelves I made in the garage. A big plus for these bottles is the cost. I try to never send these bottles into competitions.
The Bruery 750ml bottle: This is my favorite style of bottles. Its a solid, beautiful thick bottle for aging sour and bottle conditioned beers. These do require a bigger 29mm cap vs the standard 26mm cap. A $5.00 attachment which connects to your capper. Also I haven't found a custom printed bottle cap for this larger size yet, so if you do, please let me know in the comments.
New 12oz Classic Homebrew bottles: Beers headed to competitions. I haven't judged, might never will...but I feel like if you are going for a top level competition, pulling out a Sierra Nevada sized bottle tells everyone that this is used. Even though, it might be the best cleaned bottle in the competition.

I've started avoiding writing on the top of the bottle caps. The main reason is after a couple months, I've forgotten what "BHG" stands for. Add this along with the other abbreviations I've used and its becoming hard to identify beers. Now this may just be a fault with me then pair it with the large amounts of homebrew I brew and bottle....but I needed a solution. Back to Grogtag again. But I didn't want a traditional beer label. I wanted something smaller and settled on Grogtags "Neckers" They are about 1/2" tall and 3" wide. As you can see above. I wanted something simple that I can use on multiple beers. The only downside to these labels is my handwriting, which could use some work. I place these differently on each bottle. As you can see on the right, on meads I place them upright and for the larger 750ml bottles they go below my etched hop circle logo as seen in the picture below. (label isn't shown)

Now etching bottles, which I go into deeper on this post, Etching Take #2 can add another level of credibility to your homebrew. Plus when you etch a bottle you are more likely to get that bottle back. Which is important when using these nice 750ml thick bottles. With each bottle being sourced from a $20.00 bottle of something awesome. You don't want to lose track of this bottle.

You need to maintain a consistent bottle fill level. This is something that can knock you down a couple points in competitions or when passing along multiple bottles to friends. People notice this. Create a system for consistent filling. I always use the Blichmann Beer Gun which maintains a solid fill level. A low fill to me looks amateur... this already tells my subconscious that this beer will taste bad. Im my example below, the bottle on the front right, second to the end drives me crazy. This bottle would never be passed out along side the one next to it. The fill levels are not the same.

You want people to enjoy your homebrew for what it is, not what it could be. Understanding a lot of this information is above and beyond what most people will do for there beer, I get that.....however please don't show up to a bottle share with a half washed off bottle of homebrew and expect me to praise it, your already behind the curve.

Farmers Daughter 2013 Blend #2 & Tasting Session

2014-12-16T08:24:00.003-08:00

Taking some Tasting Session notes while brewing at a buddies house in EastLake

Last June, I got together with Eric, Danny and Sisco to blend our 2013 Flanders Red Ale. (Which we normally do each September, but the timing was off this year) Eric, Danny and myself all had variants of our house Flanders ready to go. Plus, I always brew a clean malty beer for some added mouthfeel (if needed) during blending. Here is a quick overview of the beers we used.

Eric brought his Flanders Red ale fermented w/ DeeperRoots Flanders House blend yeast*
Danny brought his Flanders Red ale fermented w/ DeeperRoots Flanders House blend yeast*
I brought my Gail Belgian Dark Strong, fermented clean w/ WLP550 Yeast
I brought my Invocation American Sour Ale , 100% Wild, which had really gotten clean and tart.
I brought my 2013 Farmers Daughter 2013 Base (recipe below) fermented with my house Flanders pitch (Called LB-Flanders) *1

* - Danny and Eric's beers used the same House Dregs that Danny grew up in 2011 and then passed onto Eric

*1 - My House Flanders is Roeselare (2nd gen) w/ Logsdon Brett, SideProject Dregs, Bruery Old Tart Dregs

During the blending it became apparent that the beers need something else or even more time to mature (which is NOT what we wanted to hear). When we got it tart enough, we lost the cherry to berry flavors. When we focused on fruit and grape flavors, it became to malty and rich. Which, honestly we've never faced this issue before. The previous blends just worked, and worked well.

After trying multiple blends, the writing was on the wall, we blended to the best of our abilities and lost. Knowing additional time was required to get this right. Ending up with 2 different, yet very similar blends totaling over 12 gallons (my share, but Danny's and Eric's blend was similar). Farmers Daughter 2013 Blend #1 went into cold storage at 41°, with the hopes of cleaning up a bit, as it was the better blend. Farmers Daughter 2013 #2 was placed with my other sours in a carboy and pitched with a built up batch of Logsdon Kreik.

On Blend #2, 4 Months passed with a nice pelical forming and small amount of fermentation present. (It started at 1.012) Then I decided to add four pounds of canned (in water) tart cherries into the Flanders. Letting it age on cherries for another 3 months. Finishing up at 1.005, crystal clear. Racking into a keg and carbonating. (Just a side note, the crashed cooled blend #1 was pulled out, warmed and placed on top of blend #2's finished dregs and spent tart cherries which it's still residing today.)

Blend #2:

Aroma: Crisp and tart. I really couldn't tell you much more than that. More on the lactic side than anything else. No lemon or butyric acid, thank god. Pretty normal smelling Flanders Red (if I can say that)

Appearance: Soft tan head, big and powerful, however it doesn't linger like I would of liked. Although I do get great lacing during the tasting. Crystal clear since pulling off the Tart Cherries.

Flavor: More acidic than most commercial examples, but that's a personal preference that I like to showcase in my Flanders Red's. Starts off puckering, yet complex turning into a sweet, cherry/raison-ish focused Flanders. Finishing crisp and dry, with me wanting more. Medium body, bringing out the roundness of the sour culture. Letting me know that this isn't as one dimensional when reflected against the aroma.

Mouthfeel: The carbonic acid paired with the lactic/pedio create a bubbling array in the final product. I would have to say this is med-high to high body wise, about perfect for style.

Overall Impression: You know, this was my back up Flanders that I basically tossed together and it ended up better than the planned blend #1. I LOVE this beer. Without a doubt, it rides along the edge of the style, but I really don't care. Think Supplication blended with a Rodenbach Flanders Red. Tart, clean and tasty.

Brewing Timeline/Notes: Brewed annually each August in hopes of having it complete by the following year.

I'm really starting to like by House Flanders yeast blend. Its starting to really show its legs on these beers. The amount of tartness is really complementary with this style. Below is my base Flanders Red Recipe, that I've used for 3 years now, which should give you something close to my Tasting Notes above without blending. Tart Cherries are optional, but recommended.

Farmers Daughter 2013 Base

Flanders Red Ale

Type: All Grain

Date: 03 Aug 2013

Batch Size (fermenter): 5.00 gal

Brewer: Chris Lewis

Boil Size: 5.82 gal

Asst Brewer: Danny Schroeder

Boil Time: 60 min

Equipment: My Equipment

End of Boil Volume 5.20 gal

Brewhouse Efficiency: 80.00 %

Final Bottling Volume: 5.00 gal

Est Mash Efficiency 80.0 %

Fermentation: My Aging Profile

Taste Rating(out of 50): 41

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
4 lbs	Vienna Malt (3.5 SRM)	Grain	1	40.0 %
3 lbs	Pilsner (2 Row) Ger (2.0 SRM)	Grain	2	30.0 %
1 lbs	Munich Malt (9.0 SRM)	Grain	3	10.0 %
8.0 oz	Aromatic Malt (26.0 SRM)	Grain	4	5.0 %
8.0 oz	Caramunich Malt (56.0 SRM)	Grain	5	5.0 %
8.0 oz	Special B Malt (180.0 SRM)	Grain	6	5.0 %
8.0 oz	Wheat Malt, Dark (9.0 SRM)	Grain	7	5.0 %
1.00 oz	Goldings, East Kent [5.00 %] - Boil 60.0 min	Hop	8	19.0 IBUs
1.0 pkg	Belgian Style Ale Yeast Blend (White Labs #WLP575) [35.49 ml]	Yeast	9	-
1.0 pkg	Lewys House Flanders (LB-Flanders) [50.00 ml] [Add to Secondary]	Yeast	10	-

Beer Profile

Est Original Gravity: 1.058 SG

Measured Original Gravity: 1.045 SG

Est Final Gravity: 1.017 SG

Measured Final Gravity: 1.005 SG

Estimated Alcohol by Vol: 5.4 %

Actual Alcohol by Vol: 5.2 %

Bitterness: 19.0 IBUs

Calories: 145.8 kcal/12oz

Est Color: 16.4 SRM

Mash Profile

Mash Name: My Mash

Total Grain Weight: 10 lbs

Sparge Water: 3.27 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

Tun Temperature: 72.0 F

Adjust Temp for Equipment: FALSE

Mash PH: 5.20

Mash Steps
Name	Description	Step Temperature	Step Time
Temp	Add 15.00 qt of water and heat to 158.0 F over 2 min	158.0 F	40 min
Step	Heat to 168.0 F over 2 min	168.0 F	10 min
Sparge	Add 0.00 qt of water at 170.0 F	170.0 F	40 min

Sparge Step: Fly sparge with 3.27 gal water at 168.0 F

Mash Notes:

Carbonation and Storage

Carbonation Type: Keg

Volumes of CO2: 2.4

Pressure/Weight: 21.64 PSI

Carbonation Used: Keg with 21.64 PSI

Keg/Bottling Temperature: 60.0 F

Age for: 378.00 days

Fermentation: My Aging Profile

Storage Temperature: 68.0 F

Fermentation Notes

Primary: Fermented at 64 degrees for 9 days. Racked to Carboy #5 and added House Dregs at ambient temp
Blend: Blend #2, aged again on Tart Cherries for 3 months

Hold my Hand into the Sunset; Blended Brett Mead & Tasting Session

2014-12-13T14:50:00.001-08:00

Everything looks so nice after a San Diego downpour

*Update 12/11/2014 - There has been a lot of chatter about Brett Trois not containing any Brett. To see a good story about it, please read this story.

People seem to love Brett IPA's, Brett Saisons and even some Brett Wheat beers, so always confuses me when Meads are not included into this statement. Lets go over the facts, meads are perfect avenues for honey to show off fruit and spices. Brettanomyces during primary fermentation pushes these fruit phenolics and spices. So creating a fruit forward mead, paired with a fruit producing yeast seems like the perfect combination right? Well I think so, with some small issues that we can overcome.

If you've seen my other posts you know I love 71B for my meads. Its quick, its easy and it fly's through fermentation when treated right. However, the more and more I use Brett Trois and Brett C, the more I want to explore what these yeast can do, especially in meads.

This started off as two meads, one clean and one Brett fermented. The clean mead was a "Quick, lets make this while brewing this other IPA." mead. The Brett was a little more planned.

Mead #1 (Clean 71B/Hibiscus):

Idea: Consisting of 1# of Hibiscus flowers simmered on the stove top in water for 30 mins, like you would do when making a tea. Then steeped mixture was added to 8#'s of Orange Blossum honey, split between me and Danny totaling 4.5 gallons. Very low alcohol, this was mostly for fun between me and Danny. Seeing who could create the best end product.
Fermentation: This was pitched at 61° and flew through fermentation in about a week. Even at this low temperature the yeast rocked through the sugars in record time. De-gassed/nutrients added ever at the start, day 3 and day 6. I added a zest of one orange on day 7 when crashing.
Cellaring/Notes: This finished at .996 after crash cooling. I left the orange zest on the mead for a total of 5 days, then racking off it. The resulting liquid was like liquid sunshine. Big hibiscus/orange notes but it was missing body.

Mead #2 (Brett C/Brett Trois Blend with Tart Cherries):

Idea: This was a different story. This recipe was created for the Brett. With oats soaked in the water (before adding Honey) at 176° - 209° (Which I've talked about here) Giving some body into the beer.
Fermentation: Adding the tart cherries at the start of fermentation, about 48 hours after pitching a built up batch of Brett Trois and Brett C blend (at about 50/50). Unlike the Hibiscus mead, this was going to be high alcohol. Allowing the tart cherries to balance the fruity phenolics of the Brett. However this stalled at 1.030 for some reason after chugging down from 1.120 within 10 days. Adding Amylase Enzyme into the stalled wort helped a little, chugging down to 1.012 and stalling.
Cellaring/Notes: Since this was stalled and now crashed cooled to 41° for about a month it was done. Yet the body was perfect, along a powerful tart bite. This needed to be blended.

Now, Brettanomyces isn't perfect, but I do have to say, this is the first time Brett has stalled on me in this manor. Brett C and Brett Trois might not perfect for every mead, (I haven't experienced this with 100% Brett-C) or this post wouldn't have "Blended" in the title. So proceed with lots of tastings a long the way.

Knowing this Hibiscus mead was a little to thin and also knowing this Tart Cherry mead needed to be blended, shocks me that I never thought of blending the two together. Which seems like a simple thought looking back. But at the time it wasn't. Until I was pulling a sample off the Hibiscus mead while drinking the Tart Cherry mead. Once the gravity was measured, I tossed the rest of the sample into my glass. The aromatics created when the two met was complex and somehow perfect. Taking a taste I knew I was onto something. Guessing the sample was the same volume each, I pulled new samples and recreated the blend at 50/50. I knew I was golden at the first sip.

Bouquet/Aroma: Sweet hibiscus flowers with a slight tartness (that shows a lot of cherry) following up quickly. You are somewhat teased about what is going on, not really knowing what to expect. Tart or sweet?

Appearance: Pours with a slight head (1.5 volumes off a keg) that dissipates very quickly. Pink to burnt red in color. I have to be honest, this is what I want my mead's to look like color wise. I still see some chill haze present, that should clear with age. (this was only blended 5 days ago)

Flavor: My jaw starts to clinch up at 1st taste, expecting a overly tart, tense experience. However the flavors adapt into a sweet Jamaica like finish. Ending dry, I'd have to assume from the tartness that clears the palette. Tartness from the cherries never really leaves, but it's held in restraint by the sweeter, smoother flower field like flavors that really aid in to the overall drinking experience.

Overall Impression: This is just about perfection in my eyes. The balance of tart vs sweet is spot on. Hibiscus flowers bringing in a overly done bouquet that teases us with the clean yet acidic tartness from the cherries. You can feel the viscosity in this, presumably from the oats in the Brett mead since the Hibiscus mead was overly thin.

Brewing Timeline/Notes: Both these meads are about 40 days old at the time of blending. Both meads were fermented at 61° for 10 days then crash cooled. The only exception was the Brett mead stalling which I talk about above.

As of today, this is my 7th Brett fermented mead. They've all turned into something great in their own right. Brett is a wonderful media to explore with honey and I will continue to use Brett (Maybe even more than 71B) in the future. The flavors pushed of Brett in the primary fermentation's simply can't be matched by Sacc yeasts. As I've talked about before I get all of my fruits at Specialty Produce in downtown. Their like a farmers market for chefs. The amount of fruits, veggies and raw goods they sell is mindblowing. This might be the best farmers "type" in all of southern California.

As a little teaser, I've now started playing with latic acid in Meads, then finishing with Brett or 71B yeasts. The 1st one is a Soured Kiwi Lemon Mead. The lemons are not sourced from Specialty Produce, they are acquired in my parents backyard. Which should be done in a couple of weeks.

"Cit" Tronic IPA & Tasting Session

2014-11-10T10:46:00.003-08:00

Citra was the cool hop before we even knew hops could be this cool. Rising to fame in late 2008/09. Bringing flavors most beer drinkers didn't know were possible. That's what inspired this recipe. Citra Blast was first brewed back in early 2013 (based on Kern River's Citra IPA), followed by a couple more re-brews tweaking this or that. Until it was changed into "Cit"tronic IPA. This beer is a beer designed for IPA lovers for what it isn't. No big punches of dankness, pine or resinous hops. Only tropical, mango flavors of citra.

For those of you keeping count, this was brewed 5 (starting with Citra Blast) times over the last 2 years, with this one headed in a slightly different direction vs the others. The use of a hop back or a "Randel", if you wanted to use its trade name. (I went into detail about using a Blichmann Hopback a couple years back and decided it was more show than go. So I built a Customized Randel the way I thought it would work best and it does)

Now what to fill the Randel with? Pairing Citra hops with citrus seemed best. Focusing in on Grapefruit zest and some pulp. No rind. Using the zest of 2 grapefruit and the fruit of one. Peeling as much of the white rind as I could off. Chunked it up with a knife and filled the Randel once the beer was carbonated.

Aroma: Grapefruit zest, maybe a little soapy.. from the zest? Starts off on the sweeter side (grapefruit) then goes into a tart grapefruit zesty ending. I can't explain how big the grapefruit notes are coming off this beer.

Appearance: Hazy, no clearing agents used in boil or keg. (It also is going thru a hopback) Big foamy head which fades quickly. Leaving solid lacing rings down the glass as you quaff it down.

Flavor: The star of the show is the grapefruit. Solid assertiveness that pairs perfectly with the citra hops. The acid of the grapefruit adds a feeling of bitterness backed by a citrus mango sweetness. Very low hop bittering, maybe touch higher next time around, but it works with the grapefruit. Feels malty, maybe to high for the style, but not "East Coast" like. The tropical citra hops come into play at the beginning of the sip, then backed up by the grapefruit. If grapefruit is not your thing, avoid this beer. No DMS, No off-flavors

Mouthfeel: Body is on the rich side. Somewhat creamy to a point. You don't get the carbonic acid coming through with Randel pours like normal Co2'ed IPA's. So this example appears a touch to rich/smooth for style. (Which might explain the malty mouthfeel)

Overall Impression: This beer is awesome. In fact, this beer only lasted 2 weeks on tap at my house. With several growlers taken out to dinners etc. Besides a dry hop change this recipe is set.

Brewing Timeline/Notes: This beer without the Randel was missing something. It seemed to be to smooth/topical/mango/papya-ish. With a hint of something I didn't like, I tend to point at the Amarillo in the dry hopping. I think its mostly me, as I've never been a big fan of dry hopping with Amarillo. Next time I really want to switch this out with some Simcoe. That should bring some dankness into the aroma. However if I use the Randel again, (which I should) I think I will just omit Simcoe or Amarillo entirely, saving some hops.

"Cit"tronic IPA

Imperial IPA

Type: All Grain

Date: 13 Sep 2014

Batch Size (fermenter): 6.00 gal

Brewer: Chris Lewis

Boil Size: 6.86 gal

Asst Brewer: Aydan Lewis

Boil Time: 60 min

Equipment: Lewys Tower

End of Boil Volume 6.24 gal

Brewhouse Efficiency: 78.00 %

Final Bottling Volume: 6.00 gal

Est Mash Efficiency 78.0 %

Fermentation: Ale, Single Stage

Taste Rating(out of 50): 30.0

Taste Notes:

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
12 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1	79.5 %
9.6 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	2	4.0 %
9.6 oz	Caramel/Crystal Malt - 10L (10.0 SRM)	Grain	3	4.0 %
9.6 oz	Munich Malt - 10L (10.0 SRM)	Grain	4	4.0 %
8.0 oz	Acid Malt (3.0 SRM)	Grain	5	3.3 %
8.0 oz	White Wheat Malt (2.4 SRM)	Grain	6	3.3 %
4.8 oz	Honey Malt (25.0 SRM)	Grain	7	2.0 %
0.75 oz	Magnum [14.00 %] - Boil 60.0 min	Hop	8	29.8 IBUs
0.60 oz	Citra [12.00 %] - Boil 30.0 min	Hop	9	15.7 IBUs
0.50 oz	Citra [12.00 %] - Boil 20.0 min	Hop	10	9.4 IBUs
0.50 oz	Citra [12.00 %] - Boil 15.0 min	Hop	11	8.5 IBUs
0.50 oz	Citra [12.00 %] - Boil 5.0 min	Hop	12	3.4 IBUs
0.50 oz	Citra [12.00 %] - Boil 0.0 min	Hop	13	0.0 IBUs
1.0 pkg	San Diego Super Yeast (White Labs #WLP090)	Yeast	14	-
1.00 oz	Amarillo [9.20 %] - Dry Hop 12.0 Days	Hop	15	0.0 IBUs
1.00 oz	Citra [12.00 %] - Dry Hop 12.0 Days	Hop	16	0.0 IBUs
1.20 oz	Citra [12.00 %] - Dry Hop 3.0 Days	Hop	17	0.0 IBUs

Beer Profile

Est Original Gravity: 1.070 SG

Measured Original Gravity: 1.066 SG

Est Final Gravity: 1.011 SG

Measured Final Gravity: 1.012 SG

Estimated Alcohol by Vol: 7.8 %

Actual Alcohol by Vol: 7.1 %

Bitterness: 66.8 IBUs

Calories: 221.7 kcal/12oz

Est Color: 6.2 SRM

Mash Profile

Mash Name: Temperature Mash, 2 Step, Full Body

Total Grain Weight: 15 lbs 1.6 oz

Sparge Water: 3.95 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

Tun Temperature: 72.0 F

Adjust Temp for Equipment: FALSE

Mash PH: 5.20

Mash Steps
Name	Description	Step Temperature	Step Time
Protein Rest	Add 18.88 qt of water at 161.4 F	150.0 F	45 min
Saccharification	Heat to 156.0 F over 15 min	156.0 F	30 min
Mash Out	Heat to 168.0 F over 10 min	168.0 F	10 min

Sparge Step: Fly sparge with 3.95 gal water at 168.0 F

Carbonation and Storage

Carbonation Type: Keg

Volumes of CO2: 2.3

Pressure/Weight: 10.59 PSI

Carbonation Used: Keg with 10.59 PSI

Keg/Bottling Temperature: 41.0 F

Age for: 15.00 days

Fermentation: Ale, Single Stage

Storage Temperature: 50.0 F

Notes

62° for 2 days, 65° for 2 days, start rise to 68°. Hold for 7 days. Then allow to 74° for 3 days. Lower to 50° Rack. Single stage

Mash Notes:

5.5 pH, 150°

Dry hops:

Citra 1oz weds @65
Amarillo 1oz weds @65
Citra 1.2 oz Friday @67

Naked: Columbus & Tasting Session

2014-09-22T07:52:00.000-07:00

This is a ongoing "Naked:" hop experiment using Russian Rivers Row 2 Hill 56 base grain.

Columbus was the first modern hop downfall. Columbus, being such a high alpha hop, was grown to excess though the late 2000's. Creating thousands of pounds siting outside the palletizing factories. Farmers, unwilling to spend more money on palletizing this hop and enter it into a flooded market, sat in inventory for years. Due to this oversaturation, Columbus had a low price point. Almost to low to sustain. Causing farmers to change over to different, more profitable varieties. Homebrewers who knew a good deal picked this hop up by the pounds. By then, the damage was done. Homebrewers didn't want to spend much over the faux low price point on this hop they became accustomed to. It also gave the hop a bad name to some newer homebrewers. Who looked at Columbus as a low cost, subpar hop. The reality is, Columbus is a beautiful hop, very closely profile wise to Chinook and Galena (In my experience) which is why I chose to include Columbus into this hop experiment.

The parameters are the same. The grains would stay the same as the Russian River, Row 2 Hill 56 Pale ale recipe. The IBU's would be adjusted to stay the same as the original recipe. The dry hopping would stay at 2 ounces. The brew day was uneventful. All the numbers hit spot on.

Aroma: Mr. Clean-ish, showing a little pine chemical nose to it. Maybe even closer to Pinesol. Big hints of a resinous dank character, only a big classic American hop can provide.

Appearance: Amazing clarity. (No finings) The most brilliant golden sunshine yellow liquid makes this appear quaffable. Carbonation bubbles were still running up the side of the glass as I wrote this. The head as the smallest bubbles I've seen using this base recipe. Solid white head at about half an inch when poured correctly. The head tends to linger for the duration of the tasting. Which, appearance wise is awesome.

Flavor: This might be as good as the original recipe. The Columbus hops stand out perfectly with the amount of body this beer gives. These are not Simcoe, but they create a tasty array of pine, citrus and dank profiles. The bitterness is spot on, previous recipes created a wee high bitterness for the style. Although this corrected IBU matches perfectly to the original batch. Absolutely clean finish, no off flavors or fermentation issues.

Mouthfeel: The amount of body paired against the hops is well balanced for the style. Perfect carbonation.

Overall Impression: This beer is so drinkable it's hard to put down. This might be better than the Chinook version, which I loved and was the previous front runner. This once again shows the base grain for this recipe is outstanding. Able to hold up to most hops.

Brewing Timeline/Notes: This was the first time I used leaf hops during this test. Which might explain the lower bittering notes. But the IBU's was adjusted for that. So it could just be the hops.

Naked: Columbus

American Pale Ale

Type: All Grain

Date: 06 Jul 2014

Batch Size (fermenter): 6.00 gal

Brewer: Chris Lewis

Boil Size: 6.86 gal

Asst Brewer:

Boil Time: 60 min

Equipment: Lewys Tower

End of Boil Volume 6.24 gal

Brewhouse Efficiency: 72.00 %

Final Bottling Volume: 6.00 gal

Est Mash Efficiency 72.0 %

Fermentation: Ale, Two Stage

Taste Rating(out of 50): 40.0

Taste Notes:

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
7 lbs 4.8 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	1	60.8 %
3 lbs 14.4 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	2	32.5 %
12.8 oz	Caramel/Crystal Malt - 20L (20.0 SRM)	Grain	3	6.7 %
0.50 oz	Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Boil 90.0 min	Hop	4	24.7 IBUs
0.50 oz	Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Boil 30.0 min	Hop	5	17.8 IBUs
1.20 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	6	-
1.00 oz	Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Steep/Whirlpool 0.0 min	Hop	7	0.0 IBUs
1.0 pkg	California Ale (White Labs #WLP001) [35.49 ml]	Yeast	8	-
1.20 tsp	Yeast Nutrient (Primary 3.0 days)	Other	9	-
2.00 oz	Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Dry Hop 10.0 Days	Hop	10	0.0 IBUs

Beer Profile

Est Original Gravity: 1.052 SG

Measured Original Gravity: 1.053 SG

Est Final Gravity: 1.015 SG

Measured Final Gravity: 1.010 SG

Estimated Alcohol by Vol: 4.9 %

Actual Alcohol by Vol: 5.6 %

Bitterness: 42.5 IBUs

Calories: 175.5 kcal/12oz

Est Color: 5.3 SRM

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out

Total Grain Weight: 12 lbs

Sparge Water: 4.55 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

Tun Temperature: 72.0 F

Adjust Temp for Equipment: TRUE

Mash PH: 5.20

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 15.00 qt of water at 169.4 F	157.0 F	60 min

Carbonation and Storage

Carbonation Type: Keg

Volumes of CO2: 2.3

Pressure/Weight: 10.59 PSI

Carbonation Used: Keg with 10.59 PSI

Keg/Bottling Temperature: 41.0 F

Age for: 30.00 days

Fermentation: Ale, Two Stage

Storage Temperature: 65.0 F

Fermentation Notes

Primary Fermentation: Started at 64° for 4 days, then slowly rising to 72° over the next 5 days

Chris

Stumbling into my 1st Cider Part #3 & Tasting Session

2014-07-28T14:55:00.001-07:00

Continuing on my journey attempting to make a quaffable cider, (if your catching up please read part #1 and part #2) With all the fermentation things done, this cider's ready to bottle. I wanted to bottle all, leaving none on draft, so stopping any future (potential) fermentation is of vast importance. I always try to avoid adding any chemicals into my beers or ciders. So using any type of sorbates is out of the question. Bottling with my Blichmann beer gun under pressure and pasteurizing them on my stove is the way to go.

I've read a lot of techniques with varying concerns about doing this (some pretty passionate). So I decided to go with what I thought would work best in my head and not get into the pros and cons or online debates. To be somewhat scientific, I kept a couple bottles outside of my cellar to see if they continued to ferment and the rest inside my 42 degree cellar. (At 5 months I'll check and see if they became bottle bombs.) My mash tun happens to have the longest temperature probe of all my kettles. Plus it has a fancy false bottom. The idea was to keep the bottles off contact with the stainless floor of the kettle. So starting with 190 degree water in my mash tun for the pasteurization process. The bottles started off bottled, cold and under pressure, Then slowly brought up to room temp over a day. One bottle was filled with room temperature water, uncapped. This would be my back up for testing the internal water temperature as it was slowly pasteurized. I could fit roughly around 12-15 bottles into the mash tun on each cycle. Each cycle lasted about 35 minutes before I pulled the bottles out and into a cool water bath. (Not cold, that would crack the bottles) Then, I would turn on the flame to start heating the water again for another cycle. In total I did about 35, 12 ounce bottles or 3 cycles of heating the water, submerging the bottles and starting all over again.

In all the process worked flawlessly. Recently, I drank a couple of the warm stored bottles (Bottling date was Jan 20, 2014) and they did not show any signs of excessive carbonation vs the cold stored examples. In all this is a very viable way for small scale home pasteurization. A process which I'm starting to think could be necessary for some Meads and Sour Beers.

Aroma: Sweet apples, almost like Gala Apples. Some vanilla notes.

Appearance: Amazing clarity. Golden Pilsner like. The champagne like carbonation fades very quickly, faster than I could capture in the photo above.

Flavor: On the sweet side (which is what I wanted, an Final Gravity of 1.010) The sugars from the apples come through cleanly. I get bits of wild honey, the sweetness of a fresh squeezed/pressed apple, finishing with a little carbonic bite. No off flavors, cleanly fermented, the little bit of age really helped out the overall impression.

Mouthfeel: Sparkling throughout. It has a warm fullness to it that really adds to the enjoyment while sipping. It has a smoothness that must come from the back sweetening. It makes it well rounded for lack of a better descriptor.

Overall Impression: Before this experiment, I had never tasted a commercial Cider. Never wanted to. This is quickly changing that. The top notch drink-ability of this Cider is par with any other beverage I've created so far. Now this will never be on tap at the house, however having a couple fermenting/aging might be a great way to step into the hobby a little more, adding some diversity to my Homebrewing hobby.

Brewing Timeline/Notes: This was brewed back in November 2013. Above, I have links to the 2 other posts concerning this cider. Right now the only thing I would possibly change is the apples, if fresh pressed was an option. Since it won't be in the near future, using this inexpensive Apple Juice worked better than I ever dreamed when you figure in the cost, time and availability.

I know I'm not tricking any experienced Cider makers out there when it comes to the base ingredients used for this cider. That wasn't the point. The point of this was testing to see if I could create a Basic Cider with Basic Ingredients. And it worked. The Cider needed some time to get where I wanted it, but the pasteurization worked and the Cider is now wonderful to drink after work.

Axis Of Evil, German Weizen & Tasting Session

2014-07-07T09:21:00.000-07:00

Before I jump into this post, I wanted to clear up a couple things. This beer was created for my wife and yes, its named "Axis of Evil" because I love her and she loves (tolerates) my hobby far more than most. The name is a joke on how awesome she is when it comes to my hobby, plus it being a German Weizen helps a lot. So, I don't want anyone to get the wrong idea concerning the history of the name.

My wife has a taste for Hefe-weizen's. The problem is I don't. So when creating a recipe I had to make her convey what she wanted in the beer without me really understanding the style, flavor profile or understanding what she really wanted. It started off as creating a recipe for a Orange/Lemon American style Hefeweizen. I did a double decoction trying to get this right. I thought the end result was spot on to the style I understood she wanted. Come to find out she wanted a German take on the style. The recipe was scrapped and I started over again. (after 2 attempts BTW)

Switching to White Labs WLP300 was key. I started using the WLP320 and hated it. Way to many esters for what we were looking for. I also started this recipe looking for an American profile, which slowly changed over to a newer German feel. WLP300's key a low fermentation temperature, under 65. (My target for this beer is 63.) When starting low, you get a better balanced ripe banana to clove profile. When starting above 67 I started to get a bigger green, unripe banana to harsh clove phenols created by the yeast. I find this (What I call green banana) harsh and a red flag concerning a bad fermentation. Now the harsher clove doesn't bother me as much, but it seems they are created together so you might as well stay low on the fermentation temps.

For the hops I knew I wanted to use hallertauer, mostly because I had a large amount sealed in the freezer. Pairing this with a German Pils and 52% of various types of Wheat Malt. The Melanoidien Malt was slid in to mimic a traditional double decoction mash. Which for this recipe I didn't want to continue doing. I can tell its lost some complexity, but not at the expense of the recipe. I've found this beer a challenge overall, having brewed this 6 times, 4 on this final recipe I am happy to say this is right where my wife wants it to be.

Aroma: Hints of bubble gum paired with a background of clove. I get a rounded malt sweetness that is almost "fluffy".

Appearance: A solid white head that commands attention sitting on top of a ripe banana yellow hazy liquid. This beer is solidly hazy. Which is needed for the style. The lacing on this beer can not be forgotten, rings remembering each sip remain on the glass.

Flavor: I really attempted and succeeded having a balanced ripe banana flavor profile. Letting the beer bring out the clove and sweet bubblegum notes. I didn't get this next flavor until I read the BJCP guidelines but vanilla really is the flavor I was trying to pinpoint when writing this review. Overripe sweet banana is what I started to with, but it's more than that. It's a bubblegum & vanilla flavor, very light but present. Low to no hop flavors. I also get some very light lemon, but this might be related to the carbonation profile. No diacetyl or DMS.

Mouthfeel: Soft and rounded. I want to say puffy marshmellow for some reason. Highly carbonated to style. No off flavors, cleanly fermented.

Overall Impression: For not liking the style, this was hard to write. But I'm finding myself pouring this beer more and more as I start to appreciate its characters. As for judging this beer, there is not complain about it. Plus it keeps my wife happy, however I lost 1 tap out of 4 to this beer. (As she expects it on draft all the time).

Brewing Timeline/Notes: This beer was brewed on May 18, 2014 (the recipe below states June 22, it will be the 4th rebrew of this recipe) Everything went fine on brewday.

Axis of Evil #2

Weizen/Weissbier

Type: All Grain

Date: 22 Jun 2014

Batch Size (fermenter): 6.00 gal

Brewer: Chris Lewis

Boil Size: 6.76 gal

Asst Brewer:

Boil Time: 60 min

Equipment: My Equipment

End of Boil Volume 6.24 gal

Brewhouse Efficiency: 75.00 %

Final Bottling Volume: 6.00 gal

Est Mash Efficiency 75.0 %

Fermentation: Ale, Single Stage

Taste Rating(out of 50): 38.0

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
6 lbs	Pilsner (2 Row) Ger (2.0 SRM)	Grain	1	44.8 %
6 lbs	White Wheat Malt (2.4 SRM)	Grain	2	44.8 %
1 lbs	Wheat, Flaked (1.6 SRM)	Grain	3	7.5 %
6.4 oz	Melanoiden Malt (20.0 SRM)	Grain	4	3.0 %
0.70 oz	Hallertauer [4.80 %] - Boil 60.0 min	Hop	5	10.0 IBUs
0.75 oz	Hallertauer [4.80 %] - Boil 15.0 min	Hop	6	5.3 IBUs
1.0 pkg	Hefeweizen Ale (White Labs #WLP300) [35.49 ml]	Yeast	7	-

Beer Profile

Est Original Gravity: 1.064 SG

Measured Original Gravity: 1.064 SG

Est Final Gravity: 1.017 SG

Measured Final Gravity: 1.014 SG

Estimated Alcohol by Vol: 6.2 %

Actual Alcohol by Vol: 6.6 %

Bitterness: 15.3 IBUs

Calories: 215.6 kcal/12oz

Est Color: 5.1 SRM

Mash Profile

Mash Name: Temperature Mash, 1 Step, Full Body

Total Grain Weight: 13 lbs 6.4 oz

Sparge Water: 4.18 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

Tun Temperature: 72.0 F

Adjust Temp for Equipment: FALSE

Mash PH: 5.20

Mash Steps
Name	Description	Step Temperature	Step Time
Saccharification	Add 16.75 qt of water at 165.9 F	154.0 F	60 min
Mash Out	Heat to 168.0 F over 10 min	168.0 F	10 min

Sparge Step: Fly sparge with 4.18 gal water at 168.0 F

Carbonation and Storage

Carbonation Type: Bottle

Volumes of CO2: 2.4

Pressure/Weight: 4.53 oz

Carbonation Used: Bottle with 4.53 oz Corn Sugar

Keg/Bottling Temperature: 60.0 F

Age for: 30.00 days

Fermentation: Ale, Single Stage

Storage Temperature: 65.0 F

Fermentation Notes

Primary Fermentation: Started at 63 for 5 days, then slowly started to rise to 75 degrees.

Created with BeerSmith

Naked: Chinook & Tasting Session

2014-06-23T15:03:00.001-07:00

This is a ongoing "Naked:" hop experiment using Russian Rivers Row 2 Hill 56 base grain.

When starting this Naked: series I knew it would be an awesome hop showcase (want to know why? Start at the beginning) Simplicity is the key, as in anything Pale Ale related. That what makes this experiment so exciting as a homebrewer. Using this grain base has really elevated my brewing and I am only on the 4th batch of this experiment.

Chinook started as my go to IPA hop back in the early 2000's. It was cheap, available and tasty as a bittering or an aroma addition. Using Chinook as a single hop in a Pale Ale or even a small IPA isn't a new idea to me (or most anyone else) I just haven't been able to pinpoint a recipe worth creating in my mind. Thoughts of 100% Vienna or Maris Otter bounced back and forth until this recipe base was settled on.

The taste profile for Chinook is classically American. Big grapefruit, sometimes pungent suggestions of mountain pine and resin (especially as a dry hop) with citrus and fragrant dried herb in the background. This hop is classically American and has seen a resurgence with the influence of homebrewers turning into professional brewers over the last couple of years. At one point it even became harder and harder to find. This is along the same lines as Centennial. Both these hops have a deep history tied in with the rise of Homebrewers becoming professionals.

Aroma: Sweet dried herbs, similar to dried flowers or potpourri. A resinous pine character at the end.

Appearance: Pilsner like, amazing clarity. The picture above doesn't do this clarity justice. Brite white head with larger than normal carbonation bubbles. A little on the over carbed side. Which creates a nice cascading bubbling effect form the bottom of the glass.

Flavor: Very sweet, almost makes me thing of some DMS issue, then it drops off into a dank pine note. Old piny, not a refined simcoe like pine. Very clean finish (counting the piny notes) Somewhat gritty from the classical hops. Maybe

Mouthfeel: A little over carbonated, but with the increased head it gives the beer a glorious cascading effect which translates to a solid firm mouthfeel. The added acidity from the carbonation pairs with the crispness of the hops. No off flavors, cleanly fermented.

Overall Impression: Again, this base recipe really works in a whole lot of situations. This beer is so easily drinkable it's hard to put down.

Brewing Timeline/Notes: This was brewed back in May as the 3rd in a series of beers focused on the Row 2 Hill 56 grain recipe from Russian River.

This beer amazes me again and again. Starting with the Simcoe (Cloned Version) to the Azacca and now the Chinook, this base recipe can really support a single hopped beer. I'm starting to think the key to this recipe is that its a highly hopped Pale Ale vs a IPA. I think you have more forgiveness in a Pale Ale recipe (as long as the base grains are well thought out) with the hopping rates paired with the lower malt feel to the beer.

Chinook is and always will be a flash back hop for me. Something that stirs old homebrewing memories and is a catalyst for new ideas. Young homebrewers might not relate to this hop as much as us older homebrewers but I love Chinook and even have the shirt to prove it.

Naked: Chinook

American Pale Ale

Type: All Grain

Date: 18 May 2014

Batch Size (fermenter): 6.00 gal

Brewer: Chris Lewis

Boil Size: 6.86 gal

Asst Brewer:

Boil Time: 60 min

Equipment: Lewys Tower

End of Boil Volume 6.24 gal

Brewhouse Efficiency: 72.00 %

Final Bottling Volume: 6.00 gal

Est Mash Efficiency 72.0 %

Fermentation: Ale, Two Stage

Taste Rating(out of 50): 38.0

Taste Notes: Posted above

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
7 lbs 4.8 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	1	60.8 %
3 lbs 14.4 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	2	32.5 %
12.8 oz	Caramel/Crystal Malt - 20L (20.0 SRM)	Grain	3	6.7 %
0.60 oz	Chinook [13.00 %] - Boil 90.0 min	Hop	4	27.4 IBUs
0.55 oz	Chinook [13.00 %] - Boil 30.0 min	Hop	5	18.0 IBUs
1.20 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	6	-
1.00 oz	Chinook [13.00 %] - Steep/Whirlpool 0.0 min	Hop	7	0.0 IBUs
1.0 pkg	California Ale (White Labs #WLP001) [35.49 ml]	Yeast	8	-
1.20 tsp	Yeast Nutrient (Primary 3.0 days)	Other	9	-
2.00 oz	Chinook [13.00 %] - Dry Hop 10.0 Days	Hop	10	0.0 IBUs

Beer Profile

Est Original Gravity: 1.052 SG

Measured Original Gravity: 1.052 SG

Est Final Gravity: 1.011 SG

Measured Final Gravity: 1.012 SG

Estimated Alcohol by Vol: 5.4 %

Actual Alcohol by Vol: 5.2 %

Bitterness: 45.4 IBUs

Calories: 173.0 kcal/12oz

Est Color: 5.3 SRM

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out

Total Grain Weight: 12 lbs

Sparge Water: 4.55 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

Tun Temperature: 72.0 F

Adjust Temp for Equipment: TRUE

Mash PH: 5.20

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 15.00 qt of water at 163.7 F	152.0 F	60 min

Sparge Step: Fly sparge with 4.55 gal water at 168.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg

Volumes of CO2: 2.3

Pressure/Weight: 10.59 PSI

Carbonation Used: Keg with 10.59 PSI

Keg/Bottling Temperature: 41.0 F

Age for: 30.00 days

Fermentation: Ale, Two Stage

Storage Temperature: 65.0 F

Fermentation Notes

Primary Fermentation: 63 degrees for 4 days, then slowly ramped to 70 over the next 8 days.

Created with BeerSmith

Melody/Sensation Blended Mead Tasting Session

2014-05-31T09:06:00.001-07:00

Sometimes the final product is nothing like the original intentions when crafting the recipe. Originally two Meads, one Blackberry and the other a berry mix from Costco (Mulberry, Blackberry and Blueberry). Both using 1.5# per gallon of fruit (added cold) dropped into secondary for 40 days after it was racked, cleared and racked again. When pulling samples, they both felt like they needed something else, so what's a homebrewer to do besides blend them together?

I pulled off 1.5 gallons of each Mead and blended. Placing them into a Scotty keg. Once blended I tossed them into my lagering fridge. There it sat cold for about a month before I decided to bottle them with my Blichmann Beer Gun. During this time they cleared up really well, bottling with a hint of Co2, creating about .5 volume with no clarifying agents. The Co2 was just for some crispness on the final Mead.

Bouquet/Aroma: Blueberries, strawberry and stone fruit. Some crisp acidic or tart sharpness on the back end. Some heat in the nose.

Appearance: Outstandingly beautiful. Gem like clarity. The sides are a rose colored plum, with the highlights almost ruby red.

Flavor: Thinner and sharper than I wanted. The fruit is the main event here. Big hits of blackberry, blueberry and stone fruit notes come on strong. A hint of heat on the back end, mixed with the slight carbonation lace. (Maybe a half volume of pressure) It kinda dances on in my mouth. The fruit is spot on, flavor wise. No off flavors, very clean fermentation. I do get a small amount of vicks medical notes as it warms up on the back, I don't think its a fermentation issue, I just think the flavors are reminiscent flavored medicine.

Overall Impression: This is my second favorite mead out of the rapid batch Meads I did late last year. Since this is a blend, I get a rich fruit flavor, the fruit does not feel forced vs some of the single fruit meads.

Putting the energy into creating these Meads late last year is really paying off. I only have one more batch of 7#'s of honey for an upcoming 4 gallon batch. For this Mead, I'm planning on creating a 100% Brett Trois Mead with Peaches in secondary. I should be creating it this weekend. I'll keep everyone posted in a couple months.

Melody/Sensation Blended Mead

Other Fruit Melomel

Type: All Grain

Date: 12 Aug 2013

Batch Size (fermenter): 3.00 gal

Brewer: Chris Lewis

Boil Size: 3.12 gal

Asst Brewer:

Boil Time: 0 min

Equipment: Lewys Tower

End of Boil Volume 3.12 gal

Brewhouse Efficiency: 72.00 %

Final Bottling Volume: 3.00 gal

Est Mash Efficiency 0.0 %

Fermentation: Ale, Single Stage

Taste Rating(out of 50): 42.0

Taste Notes: Posted Above

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
1.0 pkg	Lalvin 71B-1122 (Lallemand - Lalvin #71B-1122) [23.66 ml]	Yeast	1	-
0.60 tsp	Yeast Nutrient (Primary 9.0 days)	Other	2	-
0.60 tsp	Yeast Nutrient (Primary 6.0 days)	Other	3	-
1.20 tsp	Yeast Nutrient (Primary 3.0 days)	Other	4	-
5 lbs 12.8 oz	Honey (1.0 SRM)	Sugar	5	100.0 %
6.50 lb	Blueberries (Secondary 30.0 days)	Flavor	6	-

Beer Profile

Est Original Gravity: 1.067 SG

Measured Original Gravity: 1.116 SG

Est Final Gravity: 0.985 SG

Measured Final Gravity: .095 then after fruit 1.008 SG

Estimated Alcohol by Vol: 10.8 %

Actual Alcohol by Vol: 16.7 %

Bitterness: 0.0 IBUs

Calories: 322.3 kcal/12oz

Est Color: N/A SRM

Mash Profile

Process: Single Infusion, Warm water

Total Honey Weight: 5 lbs 12.8 oz

Carbonation and Storage

Carbonation Type: Keg

Volumes of CO2: .5

Pressure/Weight: N/A

Carbonation Used: CO2

Keg/Bottling Temperature: 39.0 F

Age for: 65.00 days

Fermentation: Ale, 3 stages

Storage Temperature: 40.0 F

Fermentation Notes

Primary Fermentation: Pitched at 62 degrees for 10 days, then ramped up 4 degrees a day until the wort hit 71. Yeast Nutrient was pitched every 3 days and then de-gassed.
Secondary Fermentaion: Chilled to 41 for 30 days with froozen fruit.
Tertiary Fermentation: Racked off the fruit for 30 days

Created with BeerSmith

Naked: Simcoe vs Azacca Hop Experiment & Tasting Session

2014-05-20T17:12:00.000-07:00

Russian Rivers' all Simcoe Row 2 Hill 56 Pale Ale might be the perfect Pale Ale. To understand how well put together this beer is you don't need to be a hop head or a beer nerd. Its perfectly balanced against the simple hop bill. Tossing Simcoe on top of Simcoe to create a ubber drinkable Pale Ale. Russian River has out done itself showcasing how beautifully Simcoe can stand alone in a recipe. But is this recipe built around Simcoe? Or is this recipe build around a malt base that just works? Personally, I think this recipe so well crafted that almost any hop will work within it's grain bill. So I chose to put it to the test.

The recipes are based off HomebrewTalk's.com Row 2 Hill 56 (R2H56) clone. (The recipe seems/tastes spot to the original.) Then brewing another beer with Azacca Hops (same grains and expected IUB's) with all Azacca hops to test out the sturdiness of the recipe for a planned "Naked:" Single Hop Pale Ale Experiment using my personal favorite hop varietals.

Azacca is a new highly talked about hop formally known as Experimental Hop #483. This hop is going for the nitch IPA market. With keywords of grapefruit, fresh citrus, orange, tropical, pineapple and fresh. Which, just about every hop is using now days. Making the selection of a new hop very difficult for a homebrewer.

Copying these 2 beers is the key, ensuring a spot on comparison by brewing them back to back in the same fermentation chamber. Comparing the pros and cons of each single hopped beer paired together with the same base grain, hopefully better educating myself with this new hop "Azacca".

As you can see from the above picture, Simcoe (above left) has a small amount of chill haze compared to the Azacca (above right) which is much clearer. But the numbers and colors are spot on to each other, but how do they stack up?

Naked: Azacca Pale, Tasting Notes:

Aroma: Big bunches of grapefruit pith (white meat), much more than the zest I smelled when opening the bag of hops. Somehow some orange and something resembling cascade are showing up in the backround.

Appearance: Crystal clear, golden brilliance with a perfect white pillow head resting on top. I love the burnt amber to sunburst yellow highlights in the picture above.

Flavor: The grain bill is perfect for showcasing a single hop beer. The hops shine through with a balanced back round malted feel. Not to be confused with "Traditional Malty" the hops are the shinning star here. Cleanly brewed fermentation wise. The grapefruit zest or pith is back again. It (for me) is on the verge of being to much for the style. However at this level it is interestingly orangey. The (citrus) orange to lemon notes also come forward, holding onto the pine flavors associated with Cascade. It's just hard to pinpoint. If I have this after another beer, the delicate orange flavor is lost. However for a first pint it gives a unique grapefruit, orange into cascade twist.

Overall Impression: This is a bigger better example of the style. It balances the edge of an IPA without the higher alcohol normally associated with the style. The orange zest to meaty flavor is refreshing and drinkable which is the point of a Pale Ale, right?

Brewing Timeline/Notes:  This was brewed along with the Row 2 Hill 56. No brew day issues or concerns. Mixing this hop into a bigger piney IPA would work really well giving the orange flavors this hop puts out. Or using this as a hop in a American Hefe would be interesting. This hop

Row 2 Hill 56 Pale, Tasting Notes:*

Aroma: A sweet pine note, hints of a berry I can't pinpoint. Very clean, crisp profile

Appearance:  Golden burnt amber with sunburst highlights. Same as above. This pour (and most others in this batch) appear with a small haze. The head on this batch is thinner and less resilient, ending in a small patchwork of carbonation floating on top of the beer.

Flavor:  The malt vs the hops pair perfectly. This is why Simcoe is the king IPA hop. No off flavors, great fermentation. I did get a small amount of bubble gum about 3 weeks into the pouring, which quickly faded after a couple days. (Any ideas why?)

Mouthfeel: Nice balance of carbonation and drink-a-ability per the style.

Overall Impression: This is a better example of the style. It balances the edge of an IPA without the higher alcohol normally associated with it.

Brewing Timeline/Notes:  This was brewed along with Naked: Azacca Pale, no issues or concerns during the brew day.

*I didn't post the recipe for Row 2 Hill 56 below because it is easily located on the web.

After having these two beers on draft for the last couple weeks I started working on a new Naked: Chinook, (Which I brewed last weekend) my personal favorite style of hops when I started brewing back in 2001. This grain bill and IBU level is spot on for these single hopped pale ale experiments, I'll slowly go through the styles of hops I think will be suited for this type of style.

As for the Azacca hops, they are not the next best thing in IPA's that's for sure. But they could be a well placed hop in a complex recipe that needs something else to push it ahead of the pack. I do have to note that while drinking the Azacca Hopped beer, I kept thinking about how well it would be in a American Hefe style if used in small amounts. Adding a little zest to the beer. Or used as a 1/3 part of a dry hop in a IPA for starters. So it turns out that Russian River really knows what its going on this malt bill.

Naked: Azacca

American Pale Ale

Type: All Grain

Date: 05 Apr 2014

Batch Size (fermenter): 6.00 gal

Brewer: Chris Lewis

Boil Size: 6.86 gal

Asst Brewer:

Boil Time: 60 min

Equipment: Lewys Tower

End of Boil Volume 6.24 gal

Brewhouse Efficiency: 72.00 %

Final Bottling Volume: 6.00 gal

Est Mash Efficiency 72.0 %

Fermentation: Ale, Two Stage

Taste Rating(out of 50): 30.0

Taste Notes:

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
7 lbs 4.8 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	1	60.8 %
3 lbs 14.4 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	2	32.5 %
12.8 oz	Caramel/Crystal Malt - 20L (20.0 SRM)	Grain	3	6.7 %
0.40 oz	Azacca ADHA 483 [14.86 %] - Boil 90.0 min	Hop	4	20.9 IBUs
0.55 oz	Azacca ADHA 483 [14.86 %] - Boil 30.0 min	Hop	5	20.6 IBUs
1.20 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	6	-
1.00 oz	Azacca ADHA 483 [14.86 %] - Steep/Whirlpool 0.0 min	Hop	7	0.0 IBUs
1.0 pkg	California Ale (White Labs #WLP001) [35.49 ml]	Yeast	8	-
1.20 tsp	Yeast Nutrient (Primary 3.0 days)	Other	9	-
2.00 oz	Azacca ADHA 483 [14.86 %] - Dry Hop 10.0 Days	Hop	10	0.0 IBUs

Beer Profile

Est Original Gravity: 1.052 SG

Measured Original Gravity: 1.052 SG

Est Final Gravity: 1.015 SG

Measured Final Gravity: 1.010 SG

Estimated Alcohol by Vol: 4.8 %

Actual Alcohol by Vol: 5.5 %

Bitterness: 41.5 IBUs

Calories: 172.0 kcal/12oz

Est Color: 5.3 SRM

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out

Total Grain Weight: 12 lbs

Sparge Water: 4.55 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

Tun Temperature: 72.0 F

Adjust Temp for Equipment: TRUE

Mash PH: 5.20

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 15.00 qt of water at 170.5 F	156.0 F	60 min

Sparge Step: Fly sparge with 4.55 gal water at 168.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg

Volumes of CO2: 2.3

Pressure/Weight: 10.59 PSI

Carbonation Used: Keg with 10.59 PSI

Keg/Bottling Temperature: 41.0 F

Age for: 10.00 days

Fermentation: Ale, Two Stage

Storage Temperature: 65.0 F

Fermentation Notes

Primary Fermentation: 62 Degrees for 5 days, slow ramp to 71.

Created with BeerSmith

Silence at Midnight, Blueberry Mead & Tasting Session

2014-04-25T13:05:00.000-07:00

If you pulled me aside and asked about my Mead processes, I 'd really only have a couple of suggestions for you. Don't boil the honey, ferment cold, de-gas and add massive amounts of nutrients. If you continued on looking for more information, I might start making a fool of myself. The science behind my reasoning, (which I'm sure is interesting, as I attempted to blog about here) doesn't interest me as much as drinking, now that interests me.

Opening a Mead automatically creates a experience, a moment in time. On the patio, at the park or with friends. This is what I love about Meads. Capturing that moment in time. As long as I follow the rules above, I've been lucky creating a experience(s) worthy of posting here. (Not that this blog is worthy of much)

This Mead is my 3rd in a rapid "Mead Brewing Season" that started in November late last year, for lack of a better description. The first two are bottle and aging properly, this one is sitting inside my keggor with Hickory Honeycombs on a picnic tap. The original concept was to use this as a NHC blending base with "They call me Porter" entering it as a Braggot. (Which ended up placing third in the first round in Austin.) However its turned into a pretty solid Mead on it's own.

Blueberries are fast becoming my go to choice in creating fruit forward homebrews. The tartness blends itsself well vs the overpowering sweetness most other fruits bring to meads.

Bouquet/Aroma: Honey sweetness, backed by an acidic tartness from the blueberries. The aroma is wonderful coming off this sample.

Appearance: A small amount of haze that cleared up on the second pour (don't judge me), no head as this mead is meant to be still. Bright raspberry in color which looks fantastic in any glass.

Flavor: A slight tartness from the blueberry additions, adding to the sweetness of the honey. A crispness that's welcoming. Adding to the interesting notes on this mead. After the blueberry tartness finishes off, it rounds into a full honey sweetness that is perfectly balanced against the tart beginning. Finishing very dry with a residual sharp note on the top of my mouth.

Overall Impression: This is an awesome Mead. The level of fruit additions are spot on. The choice of fruit is perfect. This base needed a acidic or tart fruit to work. This pulls it off.

Silence at Midnight/NHC Blending Base

Other Fruit Melomel

Type: All Grain

Date: 14 Sep 2013

Batch Size (fermenter): 3.00 gal

Brewer: Chris Lewis

Boil Size: 3.12 gal

Asst Brewer:

Boil Time: 0 min

Equipment: Lewys Tower

End of Boil Volume 3.12 gal

Brewhouse Efficiency: 72.00 %

Final Bottling Volume: 3.00 gal

Est Mash Efficiency 0.0 %

Fermentation: Ale, Single Stage

Taste Rating(out of 50): 42.0

Taste Notes: Posted Above

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
1.0 pkg	Lalvin 71B-1122 (Lallemand - Lalvin #71B-1122) [23.66 ml]	Yeast	1	-
0.60 tsp	Yeast Nutrient (Primary 9.0 days)	Other	2	-
0.60 tsp	Yeast Nutrient (Primary 6.0 days)	Other	3	-
1.20 tsp	Yeast Nutrient (Primary 3.0 days)	Other	4	-
5 lbs 12.8 oz	Honey (1.0 SRM)	Sugar	5	100.0 %
6.50 lb	Blueberries (Secondary 30.0 days)	Flavor	6	-

Beer Profile

Est Original Gravity: 1.067 SG

Measured Original Gravity: 1.094 SG

Est Final Gravity: 0.985 SG

Measured Final Gravity: .095 then after fruit 1.008 SG

Estimated Alcohol by Vol: 10.8 %

Actual Alcohol by Vol: 14.4 %

Bitterness: 0.0 IBUs

Calories: 322.3 kcal/12oz

Est Color: N/A SRM

Mash Profile

Process: Single Infusion, Warm water

Total Honey Weight: 5 lbs 12.8 oz

Carbonation and Storage

Carbonation Type: Keg

Volumes of CO2: 2.3

Pressure/Weight: 12.54 PSI

Carbonation Used: Keg with 12.54 PSI

Keg/Bottling Temperature: 45.0 F

Age for: 30.00 days

Fermentation: Ale, Single Stage

Storage Temperature: 65.0 F

Fermentation Notes

Primary Fermentation: Pitched at 62 degrees for 10 days, then ramped up 4 degrees a day until the wort hit 71. Yeast Nutrient was pitched every 3 days and then de-gassed.

Created with BeerSmith

Low-Bush, Brett Belgian Pale aged Blueberries & Oak

2014-04-17T13:15:00.000-07:00

Some of the best home brewed beers don't necessarily start off as originally intended. This beer for example, was planed as a homage to a Belgian Pale ale. A style I've haven't brewed before. After pitching the yeast and not seeing any activity for 3 grueling days last September, I knew something was wrong. I also happened to have freshly built up dregs of Logsdon Seizon Bretta ready for another project in my homebrewery. 500ml of solid slurry was way to temping to pass up in a effort to save this unfermented wort. (I did do a warm fermentation test on the wort, it came back clean, so tossing the batch was out of the question)

I pitched the built up Logsdon Brett (which I named LB-Logsdon internally here at the house) into the 3 day old wort at 65 degrees. A little colder than I would of normally pitched Brett, but under the conditions I thought it was best to get something into the wort to start the fermentation off as quickly as possible. The yeast did take a while to get going at this temperature. Over the next couple of days as the yeast warmed, fermentation quickly caught up. No pellical was visible while in primary with the Brett yeast. However when I moved this beer into my plastic sour carboy #6, a pellical started within a week. This carboy previously contained Brett, Lacto and Pedio for a Flanders Red. Even though this was cleaned, I fully expected some microorganisms to migrate over into this batch due to the plastic. Influencing it in some way or another. This beer sat at ambient garage temperature for 5 months with little to no change.

Almost 40 days ago, I did a gravity reading and the beer was at 1.006. It also tasted surprisingly good in its current state. So I did what any other homebrewer would do. I racked it onto 6 pounds of frozen Blueberries inside a sanitary keg at forty degrees. Placing it in my lagering fridge along with one Honeycomb of Red Oak. This was over a month ago. (Plus Co2 priming time) Today its on tap at my house, was it all worth it? Lets find out.

Aroma: Lactic tartness coupled with Blueberries sourness. Somewhat sweet aroma lingering aroma.

Appearance: Some residual hazing from the fruit is left over in the final product. (I didn't use any clearing agents, it was clear before the Blueberries) Pouring a dark purple with highlights of cherry red along the edges. Nice big bubbles creating a 1/2 thick head. Consistent bubbling up the side of the tulip during the tasting. The head vanishes at about 15 seconds, leaving behind a thin resilient lacing creating head on top of the liquid.

Flavor: Fantastic beer. It almost has a lactic fermentation quality. Close to a BerlinerWeisse, Tart and sweet at the same time. The blueberries are a little overpowering on the delicate beer style, however it works. (Might lower the fruit to 1# per gallon vs 1.5# per gallon on rebrews) As the beer warms. it goes into a gritty-ness I associate with Brett primary fermentations. Vanilla notes also start to show up from the HoneyComb Red Oak on the back end. (I did rack the HoneyComb into the keg at serving to continue the aging process)

Mouthfeel: On the verge of sparkling. The carbonation bubbles dance in my mouth. Its thinner than most styles but not watery like expected. The residual sugar left over from the fruit addition is needed in this beer, as I stopped the ferment.

Overall Impression: I drank three pints during the Tasting Session for this beer. That says a lot about how much I love this beer. Only netting 4-ish or so gallons is going to go quick the way I'm pouring this one. I already have a couple rebrews on the upcoming calendar for this beer. Maybe one with Peaches or Mangos?

This base style is perfect for a fruit beer. Normally I find fruit beers to one directional and to sweet (forward) for me. Creating this all "Sour" style really pushes out the flavors I don't like while letting the good, beneficial flavors influence the end product. Cold crashing and then adding the fruit is critical for this result. Like I stated above, this base recipe will really come into play here at home in future batches. Even with the hurtles this beer faced at the start of fermentation, you can save a good beer if done correctly. You can not however save a bad beer, while covering up the mistakes with fruit. Remember that and drink up.

Low-Bush Sour

Belgian Pale Ale (Brett)

Type: All Grain

Date: 07 Sep 2013

Batch Size (fermenter): 5.50 gal

Brewer: Chris Lewis

Boil Size: 7.69 gal

Asst Brewer:

Boil Time: 90 min

Equipment: Lewys Tower

End of Boil Volume 6.76 gal

Brewhouse Efficiency: 72.00 %

Final Bottling Volume: 6.50 gal

Est Mash Efficiency 72.0 %

Fermentation: Ale, Two Stage

Taste Rating(out of 50): TBA

Taste Notes: Posted above

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
11 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	1	84.6 %
1 lbs	Aromatic Malt (26.0 SRM)	Grain	2	7.7 %
1 lbs	White Wheat Malt (2.4 SRM)	Grain	3	7.7 %
1.00 oz	Hallertau Tradition [6.00 %] - Boil 60.0 min	Hop	4	18.4 IBUs
0.40 oz	Hallertau Tradition [6.00 %] - Boil 40.0 min	Hop	5	6.4 IBUs
1.00 oz	Hallertau Tradition [6.00 %] - Boil 5.0 min	Hop	6	3.7 IBUs
1.0 pkg	Brettanomyces (Logsdon Ales #LB-Logsdon)	Yeast	7	-
1.30 tsp	Yeast Nutrient (Primary 3.0 days)	Other	8	-
6.00 lb	Blackberries (Secondary 30.0 days)	Flavor	9	-

Beer Profile

Est Original Gravity: 1.053 SG

Measured Original Gravity: 1.055 SG

Est Final Gravity: 1.014 SG

Measured Final Gravity: 1.006 SG (Before the Berries)

Estimated Alcohol by Vol: 5.1 %

Actual Alcohol by Vol: 6.4 %

Bitterness: 28.5 IBUs

Calories: 180 kcal/12oz

Est Color: N/A SRM

Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge

Total Grain Weight: 13 lbs

Sparge Water: 5.18 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

Tun Temperature: 72.0 F

Adjust Temp for Equipment: FALSE

Mash PH: 5.20

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 16.25 qt of water at 163.7 F	152.0 F	60 min

Sparge Step: Batch sparge with 2 steps (1.34gal, 3.84gal) of 168.0 F water

Carbonation and Storage

Carbonation Type: Keg

Volumes of CO2: 2.3

Pressure/Weight: 10.59 PSI

Carbonation Used: Keg with 10.59 PSI

Keg/Bottling Temperature: 41.0 F

Age for: 30.00 days

Fermentation: Ale, Two Stage

Storage Temperature: 65.0 F

Fermentation Notes

Primary Fermentation: I pitched a Belgian Yeast strain on this one, after a week with no activity I pitched a Logsdon Brett Culture. Within a day it was going full force.
Secondary Fermentation: I racked the wort onto a plastic (full sour) carboy. Pellical developed within a month. Let sit for 6 months.
Tertiary fermentation: I racked the beer into a keg and added 6 pounds of frozen Blueberries for 30 days at 41 degrees.

2014 National Homebrew Competition, 1st Round Results

2014-04-16T13:13:00.002-07:00

The National Homebrew Competition was changed for the better this year. Registering before hand and selecting any open competition site pushed me to Austin, TX. I am happy to report all of my 3 entries made it to the Mini-Best of Show rounds and two advanced to Nationals in June.

The beers I decided to send:

Silent Midnight, Braggot.   26B Final Score 37 (Advanced to Mini-BOS) 3rd Place

They Call me Porter, Robust Porter.   12B Final Score 36 (Advanced to the Mini-BOS) 3rd Place

Cucuy #3 (Aged on Caco Nibs) , Russian Imperial Stout.   13F Final Score 39 (Advanced to the Mini-BOS)

Silent Midnight Braggot: Scored a 37/50 Overall. Category #26B Braggot. Mini-BOS Advancing to the 2nd round at NHC.

Judge #1, Professional Mead Maker/Certified Mead Judge 39/50

Bouquet/Aroma: 6/10 Estery. Roast, chocolate, treacle, banana, blueberry coffee. Not getting much honey - very soft neutral honey in backround.

Appearance: 6/6 Black. Pretty, solid tan head, nice!

Flavor: 20/24 Honey sweetness balanced w/coffee and burnt toast. Malty and slightly honey sweet mid pallet and a very toffe-like lingering finish. Amazingly, blueberry shows up only at the very end. Even then slightly vegetal. Moderate bitterness.

Overall Impression: 7/10 A solid braggot and likely very dangerous given the alcohol is completely hidden. I really like it. The banana ester is out of place and its the only flaw. Try a different yeast strain? Could use a more assertive honey character. Don't boil honey or heat.

Judge #2, Apprentice Judge 35/50

Bouquet/Aroma: 6/10 Fruit, caramel and slight honey

Appearance: 5/6 Very dark brown, OK head, sheeting legs

Flavor: 17/24 Chocolate, some roast, fruity (Could be yeast or fruit) slight honey

Overall Impression: 7/10 Nice work. The darker malts get in the way of the honey flavors. If you didn't add the honey at knockout you should next time.

Chris's Notes:   This was a last minute addition beer. I didn't like the results I received from my Sensation Mead (American Finest City 2014) So I made a last minute substitution. This is a 25/75 blend with my Blackberry blended mead and the Porter below at bottling.   Personally I love this beer, it is so different than what I normally make. I have the second round bottles and 2 more ready for a rainy day "Tasting Session". Once I drink that I will write up a post on this mead.

They call me Porter: Scored a 36/50 Overall. Category #12B Robust Porter. Mini-BOS Advancing to the 2nd round at NHC.

Chris' Notes: This beer has done well in 2 competitions over the last couple months. I agree with the notes above, it really doesn't fit in the catagory. However I don't know where else to place it. This was the 1st time I brewed this recipe, down the line I would like to tweak it a little more and continue using it has a base for meads. Strangely enough, this is the base for the Braggot posted above.

Cucuy: Scored a 38/50 Overall. Category #13F Russian Imperial Stout. Mini-BOS, not placing

Chris' Notes: This fucking beer. Always the bastard child. This is the 2nd time this has advanced to the Mini-Best of Show only to get shut out in the finals. It's a great beer, I understand that. I think it's problem is the lower than normal alcohol level in this beer. Maybe not, however I love it and I will continue to brew it annually for the winter.

Pioneer Brett C Mead, Tasting Session

2014-04-08T08:08:00.000-07:00

This mead has been a long time coming. Creating the time slot needed to open a bottle of Mead during the day for a Tasting Session on the other hand, has been challenging. However this delay has benefited the mead since my last tasting. So much so, it's renewed the passion to create another Brett fermented mead in the near future.

Aroma: Sweet notes of honey dominate the nose. No alcohol heat noticeable. It still has a smell that's reminiscent of a Hard Cider. However, looking back at my Tasting Notes from 6 months ago, this is fading with age.

Appearance: Lacy white head, about a quarter inch thick when poured. By the time I grabbed my camera it faded into a thin 1mm thick bubble layer. I attempted to refill the glass to agitate it with no help. Consistent bubbles during the entire tasting ran up the side of the glass. Clear, golden sun in color. (The haze has really cleared up since the last sampling.)

Flavor: The tropical notes have faded it a rustic honey sweetness. A almost crispness lingers. Low to minimal barnyard notes (if associated with a Farmhouse Saison). Very minimal heat, which has dropped over the last couple months. With the rustic barnyard notes, it balances well with the sweet honey left over from the fermentation. Which I'm surprised is still around after the low finishing gravity at .0996.

Mouthfeel: This is what amazes me. The soaking of the oats back before the fermentation, really helped the mouthfeel of this Mead. It doesn't taste thin at all, like you would expect. (It's thinner than a traditional Ale, I'm not crazy BTW) Bubbles from the perfect level of carbonation run up the side of the glass. Turning your glass into something that could pass for young white wine.

Overall Impression: This needs to be explored in more detail. This changed so many times over the last year, doing a Tasting Session is in fact just capturing a moment in time. With only 3 bottles left, I don't know how long I will be able to hold onto this, but it was worth it.

This was such a fun experiment. When looking back at what beers you brew. How many of you can say you made a batch of Mead fermented with Brett C? Then do it and do it now. In a couple of years your cellar will look that much better and you can thank me then. Pulling out this Mead makes people so happy, so many awesome conversations about honey, fermentation and sour parallels to discuss over a taster with this style.

I think a Brett Fermented Fruit Mead is next.

Here is my original post from a year or so back.

4 Rings Session IPA and Tasting Notes

2014-03-28T07:14:00.001-07:00

Its nice to see the session beer craze finally appearing into the main stream Craft Beer pipeline. I for one, have been a session beer fan for years. Having a couple drinks after work is a treasured pastime. So creating a homebrewed beer(s) that can be session-able and satisfy my hop requirements is something that is close to my heart.

The major issue with creating a low alcohol session beer is creating a faux impression of body into the beer. People talk about mashing at a high temperature or adding a lot of crystal malt into the grain bill, I'm not going to do that. I'm approaching this problem like I would when brewing a Brett fermented beer. Creating unfermentable sugars, and adding them into the mash. Chad from Crooked Stave talks about adding oats, flaked wheat or another adjuncts into the finished mash or fresh wort around 170-200 degrees for his Brett fermented ales. (Would it still be an ale if fermented with Brett?). By doing this, I'm locking the starches into long chain sugars that any ale yeast wouldn't want to ferment. Leaving them in the final product as perceived body. So instead of aiming for a final gravity of 1.009 - 1.012, we would be looking at a final projected gravity of 1.013 - 1.016. Which normally would be an alarm for a troubled or stalled fermentation.

The vision for this beer is a very simple grain bill, focusing on the hops. The majority of the grain is American Two Row at 78% of the grain bill. Followed by Flaked Wheat (Which we are going to add after the mash) With equal parts Acid malt and Cara-Pils at 4% each. Looking to be under 4.5% and refreshing.

To accomplish this I needed to change up my brew day routine. Starting with a normal mash at 153 degrees for an hour. Then transferring the wort over to the boil kettle and heating it to 170-ish. Then adding the Flaked Wheat into the wort until it reaches 200 degrees then doing a temperature hold for 20 minutes. Since my boil kettle was now filled with 1.5 pounds of Flaked Wheat, I needed to transfer back into my mash kettle via a march pump before boiling.

On the left is the normal boil kettle w/ the Flaked Wheat. The right is the finished pre-boiled wort

Once the sweet wort with the added Flaked Wheat long chain sugars was back into the new boil kettle (normal Mash kettle) I continued to finish the boil normally.

I wanted this beer to have a nice hop bite so I bittered at 40 IBU's consisting of Summit and a very clean Magnum addition. More than I felt like this beer needed. However, Ive noticed that you need to over bitter on low ABV beers. The last couple Session type beers I brewed seemed to be overwhelmed by the hop flavoring and seemed to smooth. For the flavoring hops, I really wanted to focus on some very late additions. Having a pound of Mosaic and El Dorado hops in the freezer, used previously on some Single Hop Pale Ale experiments.  I knew these are good hops, however they lack the backbone to stand alone. I've also gotten some butyric notes from Mosaic before, so I'm taking that into consideration. So pairing them with Simcoe and Centennial is a nice way to let them shine (with a little crutch).

With the amount of hops being pushed into this beer, paired with the low malt profile I wanted to add teaspoon of flour into the finishing fermentation. This will create a uniformed haze into the beer. Luckily I have no issues clearing beer normally, so chasing the "Perfect Unicorn" on clarity isn't important as it once was. Now don't get this confused with allowing hop chunks into your final product. This is still a beer with no other residue residing in the keg. Just fighting the hop haze isn't worth it on this one.

Aroma:  Intense piney, resinous characters. Very low on the malt "Smell" just a sharp hop flavor.   I also get a honeydew, green melon sweetness on the nose. A good friend stated they got a big Centennial note on the nose. (I've never really been able to pinpoint the Centennial smells according to the written reports).

Appearance: Can I say beautifully cloudy? The straw haze is perfectly balanced with the thick pillow white head. The long chain sugars mixed with the wheat have created possibly the longest lasting, thickest head on a beer ever know to man. Knowing this is not over carbonated, I am consistently amazed at the longevity of the foam on this beer.

Flavor: Simcoe is the shinning star here. The dank, piney characters are top notch. The bittering is spot on. Any lower the beer would appear to watered down. I can pull some of the wet, honey melon flavors from the hops, maybe even a little butyric notes, that are on the threshold of tolerance. However that's really getting down into the flavor profile. Maybe drop the Mosaic on the rebrew. Overall it is very clean, low malt profile and a powerful hop presence.

Mouthfeel: This is where the hard work paid off. The body on this beer is phenomenal. The carbonation is perfect. Given the overly, and I mean overly long lasting head, I feel like I can walk away from my pint for 20 mins and come back to a perfect pour.

Overall Impression:  This is a great session beer, I would drop the Mosaic hops on the redrew, maybe replacing with cascade for some additional pine like flavors.

Brewing Timeline/Notes: I love this beer, its almost custom created for my style of drinking. It happens to be very close to Stones new Go To IPA and Pizza Ports Ponte Session IPA. This is more likely a random thing due to the heavy amount of Simcoe in the late additions. On the last couple session beers I've brewed I focused on Citra type hops, I'm starting to feel that these types of beer benefit from the danker, more weed like varietals.

I think a rebrew is in order.

4 Rings

American Pale Ale / Session IPA

Type: All Grain

Date: 22 Feb 2014

Batch Size (fermenter): 6.00 gal

Brewer: Chris Lewis

Boil Size: 7.27 gal

Asst Brewer:

Boil Time: 60 min

Equipment: My Equipment

End of Boil Volume 6.24 gal

Brewhouse Efficiency: 75.00 %

Final Bottling Volume: 6.00 gal

Est Mash Efficiency 75.0 %

Fermentation: My Aging Profile

Taste Rating(out of 50): 40.0

Taste Notes:

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
9 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1	78.3 %
1 lbs 8.0 oz	Wheat, Flaked (1.6 SRM)	Grain	2	13.0 %
8.0 oz	Acidulated (Weyermann) (1.8 SRM)	Grain	3	4.3 %
8.0 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	4	4.3 %
0.50 oz	Summit [17.00 %] - Boil 60.0 min	Hop	5	28.7 IBUs
0.30 oz	Magnum [12.00 %] - Boil 60.0 min	Hop	6	12.2 IBUs
1.20 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	7	-
1.00 oz	Centennial [10.00 %] - Boil 8.0 min	Hop	8	10.2 IBUs
1.00 oz	El Dorado [15.00 %] - Steep/Whirlpool 0.0 min	Hop	9	0.0 IBUs
1.00 oz	Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 0.0 min	Hop	10	0.0 IBUs
0.50 oz	Centennial [10.00 %] - Steep/Whirlpool 15.0 min	Hop	11	4.2 IBUs
0.50 oz	El Dorado [15.00 %] - Steep/Whirlpool 15.0 min	Hop	12	6.3 IBUs
0.50 oz	Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 15.0 min	Hop	13	5.1 IBUs
0.30 oz	Centennial [10.00 %] - Steep/Whirlpool 0.0 min	Hop	14	0.0 IBUs
1.0 pkg	San Diego Super Yeast (White Labs #WLP090)	Yeast	15	-
1.20 tsp	Yeast Nutrient (Primary 3.0 days)	Other	16	-
0.50 oz	Simcoe [13.00 %] - Dry Hop 6.0 Days	Hop	17	0.0 IBUs
0.50 oz	Centennial [10.00 %] - Dry Hop 5.0 Days	Hop	18	0.0 IBUs
0.50 oz	El Dorado [15.00 %] - Dry Hop 5.0 Days	Hop	19	0.0 IBUs
0.50 oz	Mosaic (HBC 369) [12.25 %] - Dry Hop 5.0 Days	Hop	20	0.0 IBUs
0.50 oz	Simcoe [13.00 %] - Dry Hop 5.0 Days	Hop	21	0.0 IBUs

Beer Profile

Est Original Gravity: 1.051 SG

Measured Original Gravity: 1.049 SG

Est Final Gravity: 1.012 SG

Measured Final Gravity: 1.015 SG

Estimated Alcohol by Vol: 5.2 %

Actual Alcohol by Vol: 4.5 %

Bitterness: 66.6 IBUs

Calories: 163.7 kcal/12oz

Est Color: 3.7 SRM

Mash Profile

Mash Name: Temperature Mash, 1 Step, Full Body

Total Grain Weight: 11 lbs 8.0 oz

Sparge Water: 5.06 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

Tun Temperature: 72.0 F

Adjust Temp for Equipment: FALSE

Mash PH: 5.20

Mash Steps
Name	Description	Step Temperature	Step Time
Saccharification	Add 14.38 qt of water at 167.1 F	153.0 F	50 min
Mash Out	Heat to 168.0 F over 10 min	168.0 F	10 min

Sparge Step: Fly sparge with 5.06 gal water at 168.0 F

Mash Notes: I racked the converted, unboiled wort into the boil kettle, adding the flaked wheat at 175-200 locking conversion. Then used the boil kettle as a grant and transfered into the mash for boiling.

Carbonation and Storage

Carbonation Type: Keg

Volumes of CO2: 2.4

Pressure/Weight: 13.72 PSI

Carbonation Used: Keg with 13.72 PSI

Keg/Bottling Temperature: 45.0 F

Age for: 28.00 days

Fermentation: My Aging Profile

Storage Temperature: 41.0 F

Fermentation Notes

Primary Fermentation: 63 degrees for 3 days, slowly rise to 70 over the next 7 days

Created with BeerSmith

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