Biere de Garde Noir

In an attempt to try something entirely different, we decided to make a dark biere de garde with chocolate and chili pepper extract. The results were a bit underwhelming, but here's the review anyway.

Appearance – Dark but not the darkest I have encountered. Slightly translucent with a brownish tint around the edges. Off-white head that dissipates rapidly leaving behind a little bit of lacing.

Aroma – Dark fruits (currants, raisins, etc.), some malty sweetness but both are rather dull. Not a significant nose to it. Slightly off-putting aroma to this one, which seems to be the same flaw observed in both of my imperial stouts.

Taste – Coffee and chocolate up front. Slight off flavor that I am still having trouble placing (possibly astringent, which may be due to ineffective vorlaufing procedures – don’t worry if you don’t understand what that means). Also a bit disappointing was the fact that I couldn't taste any of the chili peppers that we put into this brew. Chocolate comes through a bit, although I am not sure if this is due to the extract I included or the malts I used. The tastes are subtle, which I believe plays more into the reason why the off flavor really harms this beer. Hopefully, armed with a new variable to control, we can make an even better brew next time.

Mouthfeel –  Full and syrupy mouthfeel. Coats the palate. Very little carbonation also lends to a strong feel overall.

This beer didn’t turn out all that special. Overall, it is quite forgettable, but it may have been a very significant brew in that I was able to identify an off flavor that I believe played a part in harming (possibly ruining) three of my more recent beers. It reminded me that we are still ramping up our operations – improving with each batch.

Recipe Name:         Biere de Garde Noir

Recipe Volume:      5 gallons

Yeast:                     WLP011 European Ale

Malts:	Amount
1. 2-row malt	10.7 lbs.
2. Chocolate malt	10 oz.
3. Roasted barley	10 oz.
4. Carapils	4 oz.
5. Victory malt	9 oz.

Brewhouse Efficiency                      70%
Calculated Original Gravity            1.068
Caclulated Boil Gravity                   1.055
Measured Original Gravity              1.064
Measured Final Gravity                   1.011

Hops:	Amount	Boil Time	IBUs
1. Northdown (7%)	0.5 oz.	60	12
2. Mt. Hood (4.5%)	0.5 oz.	30	5
3. Northdown (7%)	0.5 oz.	10	4
4. Mt. Hood (4.5%)	0.5 oz.	0	0

Calculated IBUs          21

Event Horizon Imperial Stout - Take 2!

I made this beer for the first time about a year ago. It turned out to be the worst beer I had ever made! This was my second go around, and although the results were better, it still isn't where I want it to be. Hopefully next time we will get this one right. Generally beers that are more alcoholic are also more challenging to brew.

Appearance – Pitch black. Even a tiny bit seems to block out all light. Very fitting to the name. Slight tan head that dissipates rather rapidly leaving behind little to no lacing.

Aroma – Some good, some bad. Chocolate and toffee aromas come through as does raisin, but also a sharp, solvent aroma is present. The bad is a bit reminiscent of paint thinner.

Taste – Again some good, some bad. Not nearly as bad as last time. Coffee and chocolate notes laced with hints of rubbing alcohol. There is also a general “green” flavor to the beer. Something is not quite right. It’s not entirely unpleasant, but it could stand to be far better. At least it’s drinkable.

Mouthfeel – Very full and syrupy on the palate.

Recipe Name:         Event Horizon Imperial Stout

Recipe Volume:      5 gallons

Yeast:                     White Labs WLP001 California Ale

Malts:	Amount
1. 2-row malt	13 lbs.
2. Roasted barley	0.5 lb.
3. Chocolate malt	1 lb.
4. Crystal 120	1 lb.
5. Black patent malt	0.75 lb.
6. Oats	1 lb.
7. Carapils	1 lb.

Brewhouse Efficiency                     70%
Calculated Original Gravity            1.086
Caclulated Boil Gravity                  1.069
Measured Original Gravity             1.077
Measured Final Gravity                  1.013
Calculated ABV                              8.9%

Hops:	Amount	Boil Time	IBUs
1. Nugget (13%)	1 oz.	60	29
2. Warrior (15%)	0.25 oz.	10	16

Calculated IBUs          51

An update (with a sprinkling of philosophy on the end)

It has been quite a while since I last posted on this blog, which is not to say I haven't been brewing. In fact, I have been upgrading my operation even further.

My latest project has involved gaining a greater understanding and appreciation for the yeast that I use in the brewing process. One of my earliest posts regarded freezing yeast for long term storage. At the time I was simply regurgitating information I had read on internet blogs and homebrew forums. While this process did seem to work (to an extent at least), I have since learned that it is not the best method for yeast storage. A far better method involves culturing onto an agar slant and storing in the refrigerator as shown here:

The same knowhow that goes into this process also allows for isolation and purification of yeast strains on agar plates as so:

If you are at all interested in learning these methods I can't recommend this book highly enough (Yeast: The Practical Guide to Beer Fermenation). My hope is that employing the techniques I have learned in reading this book will not only allow me to store yeast more successfully, but will also improve the quality of the beers I brew.

One of the main reasons I haven't updated the blog in a while is that a number of my most recent beers have suffered from flaws, which render them less than enjoyable, in my opinion. While I fully intend for this blog to be a catalog of every beer I brew, I cannot deny that I have found it more difficult to motivate myself to write about the failures. However, the failures also tend to be the primary factors moving the ship forward and saving me from complacency. One of my favorite writers (David Foster Wallace) loved to expound upon the profound meanings underlying many of the cliches we all know but seldom follow.  Anyone who has seen this video will know what I am talking about. He died 6 years from yesterday, so in his honor I will end this post with a cliche. Those who can't learn from their failures are bound to repeat them. Here's to hoping we can learn from ours.

Fruity IPA

Appearance – Reddish orange/golden color. Slightly hazy. Two finger off-white head with some staying power and decent lacing.

Aroma – Very fruity! Mango, pineapple, passion fruit. Lots of peach. Slight floral characteristic as well. I could smell the fruity notes while pouring with the glass two feet away from my nose.

Taste – Excellent flavor. First taste yields a tropical fruit flavor up front (I can place pineapple most readily) that fades into a toasty finish. Some caramel flavor in the mix too. Not overtly bitter – bitterness blends well with other flavors. The more I drink, the more sticky fruit I taste, almost like a passion fruit syrup was used in the brew. Malt backbone evokes the crusty part of banana bread – a mix of bready/toasty and caramel.

Mouthfeel – Full bodied. Leaves a coating on the mouth that lingers well beyond each sip. Medium carbonation punches up the hop flavors at the start of the sip and causes the flavors of the malt flavors to make their stand in the aftertaste.

This is a great beer. I’m very proud of it!

Recipe Name:         Fruity IPA

Recipe Volume:      5 gallons

Yeast:                     White Labs WLP299 Persica Ale

Malts:	Amount
1. Pilsner malt	8 lbs.
2. Vienna malt	1 lb.
3. Crystal 10	1 lb.
4. Flaked corn	2 lbs.
5. CaraAmber	1 lb.
6. Acid malt	2 oz.

Brewhouse Efficiency                     70%
Calculated Original Gravity            1.069
Caclulated Boil Gravity                  1.055
Measured Original Gravity             1.061
Measured Final Gravity                  1.013
Calculated ABV                              6.8%

Hops:	Amount	Boil Time	IBUs
1. Galaxy (13.9%)	0.6 oz.	60	29
2. Galaxy (13.9%)	1 oz.	10	16
3. Cascade (7%)	1 oz.	5	5
4. Galaxy (13.9%)	1 oz.	5	9
5. Palisade (7.8%)	1 oz.	0	0

Calculated IBUs          59

Hefeweizen

Appearance:  Straw colored, with some orange tint. Quite hazy as a Hefe ought to be. Some solid particulate floating around (should probably filter in some sense next time when bottling). Slight white head with some staying power that dissipates to leave some nice lacing. Bottles seemed somewhat unevenly carbonated (I don’t know why).

Aroma:  Overripe banana/undercooked banana bread. Clove. Slight orange notes. Banana is definitely the dominant aroma.

Taste:  Again, banana is the star of the show. Lovely balance with caramel sweetness and very slight clove spiciness. Finishes very sweet and full. Slightly bready in the middle of the profile. All-in-all it’s fantastic!

Mouthfeel:  Very rich. Somewhat effervescent up front, but this quickly dissipates, leaving a full bodied richness on the palate to finish.

We really knocked this one out of the park! I honestly don’t know how we could possibly improve it. We have made some great beers in the past, but I would say this is our first masterpiece.

Recipe Name:         Hefeweizen

Recipe Volume:      5 gallons

Yeast:                     Wyeast 3068 Weihenstephan Weizen

Malts:	Amount
1. Pilsner malt	4.5 lbs.
2. White wheat	4.5 lbs.

Brewhouse Efficiency            70%
Calculated Original Gravity            1.049
Caclulated Boil Gravity                   1.039
Measured Original Gravity             1.050
Measured Final Gravity             1.008

Hops:	Amount	Boil Time	IBUs
1. Hallertau (4.5%)	0.6 oz.	60	10

Calculated IBUs          10

Summer pale ale

Appearance:  Light orange, somewhat golden. Some white head with moderate staying power. Some lacing. Slightly hazy (probably should have cold crashed longer).

Aroma:  Fruity aromas. Apricot, mango, and grapefruit prevalent. Very fresh smelling. Sticky sweet aroma possibly due to coalescence of malty and fruity (hoppy) aromas.

Taste:  Very well balanced! Malty up front, that fades to sweet and fruity aftertaste. Smooth throughout. Grapefruit and honey notes distinctly present. The more I drink it, the more the malty flavors come forth and hoppy flavors blend into a general bitterness. It would be nice if those fruity notes could last throughout the entire glass (next time I will replace Warrior hops with Citra - maybe that will help).

Mouthfeel:  Medium body. Medium-low cabonation. Might benefit from a bit more carbonation. Easy drinking. I could polish off quite a few of these in one sitting.

Recipe Name:         Summer pale ale

Recipe Volume:      5 gallons

Yeast:                     White Labs WLP001 American Ale

Malts:	Amount
1. 2-row malt	7 lbs.
2. 6-row malt	1 lb.
3. Honey malt	8 oz.
4. Acid malt	2 oz.

Brewhouse Efficiency            70%
Calculated Original Gravity            1.045
Caclulated Boil Gravity                   1.036
Measured Original Gravity             1.044
Measured Final Gravity             1.009

Hops:	Amount	Boil Time	IBUs
1. Warrior (15.7%)	0.25 oz.	20	9
2. Cascade (6.3%)	0.5 oz.	15	6
3. Summer (5.8%)	0.5 oz.	15	6
4. Cascade (6.3%)	0.5 oz.	5	2
5. Summer (5.8%)	0.5 oz.	5	2
6. Summer (5.8%)	0.5 oz.	0	0
7. Summer (5.8%)	0.5 oz.	Dry hop
8. Warrior (15.7%)	0.5 oz.	Dry hop

Calculated IBUs          26

Amber IPA

Appearance:  Darker than I had anticipated. The color suggests that of a brown ale. Slight yellowish head with some staying power and moderate lacing.

Aroma:  Fruit bomb! Pineapple, mango, papaya, peach. Smells like a pina colada. No maltiness aromas come through.

Taste:  Grapefuit and pineapple notes. General tropical fruitiness – difficult to identify particular flavors. Mild malty undertone that presents near the end of the taste. Very mild flavors. Bitterness is well balanced with sweetness.

Mouthfeel:  Full bodied. Rich. Could stand to be more carbonated – a bit on the low side of what I would have wanted. Enhanced carbonation may also provide a brighter, fresher taste that I think would do this beer very well.

Recipe Name:         Amber IPA

Recipe Volume:      5 gallons

Yeast:                     White Labs WLP001 American Ale

Malts:	Amount
1. 2-row malt	8 lbs.
2. Vienna malt	2 lbs.
3. Crystal 60	1 lb.
4. Carapils	0.5 lb.
5. Black patent	2 oz.

Brewhouse Efficiency            70%
Calculated Original Gravity            1.060
Caclulated Boil Gravity                   1.048
Measured Original Gravity             1.060

Hops:	Amount	Boil Time	IBUs
1. Warrior (15.7%)	0.5 oz.	60	25
2. Warrior (15.7%)	0.33 oz.	30	13
3. Galaxy (15%)	0.5 oz.	15	12
4. Falconer's Flight (10.8%)	0.5 oz.	0	0
5. Palisade (7.8%)	0.5 oz.	0	0
6. Palisade (7.8%)	0.5 oz.	Dry hop
7. Falconer's Flight (10.8%)	0.5 oz.	Dry hop
8. Galaxy (15%)	0.5 oz.	Dry hop

Calculated IBUs          50