I’m Bringing It Back (until I get lazy). My blog about all things that interest me, and hopefully you.

Why you ask? Because I have many interests and I don’t just want to write about homebrewing.

So what are you going to write about? A little of everything, but beer, wine, spirits, food and travel.  But a lot about beer.

How often are you going to post? That’s a good question. I guess we will see how it goes.

What makes you the expert? I’m not the expert, and I’m not pretending to be. But, I tend to get around and I want to be able to share my experiences.

So what about the name? It dates back to the beginning of my social media life, and it kinda of stuck. Just know that it represents my family and friends (which I consider family), so you just have to deal with it.

So I hope to take the time to read and hopefully enjoy.

Cheers!

-Robert

My First Attempt At Barrel Aging A Homebrew (updated tasting)

20130220-195805.jpgGot an awesome Christmas gift from my wife, an 8-gallon Rye Whiskey barrel from Woodenville Whiskey Co.  The first thing that had to be decided, what will the first beer be?  I want to brew a style that would highlight the whiskey flavors and not be masked by heavy hopping or roasted grains.

Old Ale was my choice and since at the time I was only brewing 5-gallon batches, I would need to brew a couple batches to make sure the barrel was filled.

Batch #1

Brewday 12/30/12

All Grain

Style Name: Old Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 7 gallons
Efficiency: 72% (brew house)

STATS:
Original Gravity: 1.084
Final Gravity: 1.018
ABV (standard): 8.72%
IBU (tinseth): 31.5
SRM (mosher): 19.66

FERMENTABLES:
14 oz – American – Pale 2-Row (5.5%)
12 lb – United Kingdom – Maris Otter Pale (76%)
0.5 lb – American – Aromatic Malt (3.2%)
9.7 oz – American – Caramel / Crystal 120L (3.8%)
4.8 oz – American – Chocolate (1.9%)
1.5 lb – United Kingdom – Golden Naked Oats (9.5%)

HOPS:
1 oz – East Kent Goldings for 60 min, Type: Pellet, Use: Boil (AA 5.6, IBU: 19.44)
0.5 oz – East Kent Goldings for 15 min, Type: Pellet, Use: Boil (AA 5.6, IBU: 4.82)
1 oz – Fuggles for 15 min, Type: Pellet, Use: Boil (AA 4.2, IBU: 7.24)

MASH STEPS:
1) Temperature, Temp: 155 F, Time: 70 min, Amount: 19.75 qt, Hold
2) Fly Sparge, Temp: 170 F, Time: 60 min, Amount: 20 qt

OTHER INGREDIENTS:
1 tbsp – 5.2 Mash Stabilizer, Mash

YEAST:

Wyeast – London Ale 1028 & Wyeast Scottish Ale 1728 Blended

Attenuation (avg): 79%
Flocculation: Med-Low
Optimum Temp: 60 – 72 F
Additional Yeast: Scottish Ale 1728

Batch #2

Brewday 1/12/13

All Grain
Style Name: Old Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6.5 gallons
Efficiency: 78% (brew house)

STATS:
Original Gravity: 1.084
Final Gravity: 1.017
ABV (standard): 8.8%
IBU (tinseth): 31.28
SRM (mosher): 19.32

FERMENTABLES:
13 lb – United Kingdom – Maris Otter Pale (90.8%)
6.6 oz – United Kingdom – Pale Chocolate (2.9%)
6.1 oz – Flaked Barley (2.7%)
4.4 oz – American – Aromatic Malt (1.9%)
4 oz – German – Chocolate Wheat (1.7%)

HOPS:
1 oz – East Kent Goldings for 60 min, Type: Pellet, Use: Boil (AA 5.6, IBU: 18.69)
0.5 oz – East Kent Goldings for 15 min, Type: Pellet, Use: Boil (AA 5.6, IBU: 4.64)
1 oz – Fuggles for 15 min, Type: Pellet, Use: Boil (AA 4.8, IBU: 7.95)

MASH STEPS:
1) Temperature, Temp: 155 F, Time: 60 min, Amount: 18 qt, Hold
2) Fly Sparge, Temp: 170 F, Time: 60 min, Amount: 20 qt

OTHER INGREDIENTS:
1 tbsp – 5.2 Mash Stabilizer, Mash

YEAST:

Wyeast – London Ale 1028 & Wyeast Scottish Ale 1728 (pitched on batch #1 yeast cake)
Attenuation (custom): 80%
Flocculation: Med-Low
Optimum Temp: 60 – 72 F
Additional Yeast: Scottish Ale 1728

FG 1.017 1/27/13 added to Rye Barrel

Both batches were added to the Rye barrel on 1/27/13.

Beer sat in the barrel until 2/9/13. The beer was pumped out and kegged.

So I have had this beer a few times over the last 3 weeks and a few of my tasting notes.

Tasting Notesphoto-1

Aroma – Sweet Carmel and Rye Whiskey.

Color – Darker side of copper (if that’s a color) not quite a red.

Head – Creamy in texture, light tan in color

Carbonation – Light, on tap

Taste – Rich, malty, with a slight boozy aftertaste. Sweeter than I expected, but smooths out nicely as it warms up. I let a glass sit until it reach about 60 degrees and it drank very nice.

Summary – Not a sit by the pool on a hot day and pound kind of beer. More of an after dinner/dessert beverage, but hey it is an Old Ale. Since the batch was 8 gallons, I do expect the 2nd keg to sit for another 6 months, just in time to break out for the Fall.

Cheers!

2011 Homebrew – Year in Review

First up, 2011 was the first year of brewing 100% All Grain homebrew. Every brew may not have come out exactly as I planned, I do have to say every batch came out very drinkable and a few way better than I expected.

 

 

  1. Drop of a Dime – DIPA
  2. SMaSH  – Pale Ale Bootlegger’s version. Brewed on their pilot system and served to paying customers.
  3. Brown Eyed Squirrel – Nut Brown Ale
  4. Beliner Weisse
  5. But the Kitchen Sink – IPA
  6. American Wheat
  7. Iron Brewer” Red Cardamom Sweater
  8. Organic Red – Bison Brewing/New Brew Thursday homebrew competition
  9. Some People Call Me Maurice – Bourbon Cherry Chocolate Stout
  10. Ray’s American Wheat
  11. Funkified – Beliner Weisse
  12. Tipsy Melons – Watermelon Wheat
  13. Saison batch #1
  14. Shake Your Tree – Saison batch #2
  15. Yam-Tacu-Ale 2.0 – Belgian Porter
  16. Disorder in the House IPA – Soon to be brewed at Newport Beach Brewing Company.
  17. Scotch Ale
  18. One Tart Blond – Pomegranate Belgian Blond
  19. South of the Porter – Mexican Themed Porter
  20. Newport Beach Pale Ale – Newport Beach Brewing Company homebrew competition

Bootleggers_board

The real highlights of 2011 were all the great people I met, new friends and spending time with some very cool “beer” people.

Homebrew 2012 "The New System"

I have started to accumulate home brew gear for my “new” yet to be built system. My goal is to have the new system fully functional by the end of 2012. Twelve months does give my a long time to assemble, test and brew, but the real factor is money. The system will be a single tier system, with the brewing capacity of 10 to 12 gallon batches. 

The first purchase I made was a hop filter from Brewers Hardware.

2011-12-26-153411-xl

The fittings for this and the entire system will be Tri Clover Fittings. They are sanitary connections that are simple to clean and easy to use (once you get the hang of them) plus they Don’t Leak!!! It was also give the brew house a clean look.