5.22.2009

Stimulus Package Stout

In honor of all the federal cheese that has recently been poured over GMC and GMAC in the recent months, I thought I'd brew up a giant Imperial Stout. Since they just got another check for 7.5 billion to save 'em from their self inflicted doom, I thought I'd make this beer as big and dark as possible. Rather than save me from death, this thing just may induce it. We're shooting for an OG of 1.113! Shazam.

here's the rundown:

Batch size6 gallons
Boil size12 gallons
Boil time300 minutes
Grain weight24 pounds
Efficiency75%
Est. OG1.113
Est. FG1.027
Est. ABV11.3%
Est. IBU88
Est. SRM36.4
Est. Color
Yeast
5 liquid packs
White LabsCalifornia Ale
WLP001

Grains
24 pounds
2 Row Base
37ppg, 1.5°L
15 pounds
Munich (Light)
34ppg, 10°L
5 pounds
Cane Sugar
45ppg, °L
2 pounds
Chocolate
29ppg, 350°L
1 pounds
Special B
30ppg, 150°L
0.5 pounds
Barley (Roasted)
28ppg, 500°L
0.25 pounds
Crystal 40L
34ppg, 40°L
0.25 pounds


Notes:

Mash
60 minutes
Strike
Target 148°F
7.8 gallons
160°F
60 minutes
Sparge8.8 gallons
165°F

Boil
300 minutes
Magnum hops
14%, Pellet
2 ounces
60 minutes (+240)
Columbus hops
13%, Pellet
2 ounces
30 minutes (+270)
Columbus hops
13%, Pellet
1 ounces
0 minutes (+300)

Ferment
14 days+
In order to dry out the beer as much as possible, I add the corn sugar at the peak of fermentation. For some reason, the yeast like to poop out early if there's too much sucrose in the wort at the beginning of fermentation. But, if they start chewing on the maltose from the beginning, then they'll eat everything to full attenuation.

Also, I'm pitching this thing on the yeast cake generated from my pale ale. That way there's no need to buy 5 vials of yeast.

By the way, I just started using BrewPal on my iphone to compose recipes. So far, I love it. It beats the pants off of any other mac application out there and it's much easier to use than promash. Plus, it sends me these nifty html formatted printouts of my recipes so I can post them on the blog.

5.07.2009

Simcoe Pale (Part Deux)

I loved the last pale I brewed. The only minor complaint I had was that the finishing gravity was a little high (1.016). So I decided to brew this one again, mash a little colder and throw in some corn sugar to dry it out a little more. We'll see how it turns out.
Grain:

85% Pale American Malt (9.35 lb)
4% Crystal 10 (0.44 lb)
4% Crystal 40 (0.44 lb)
4% Munich Malt (0.44 lb)
3% Carapils (0.33 lb)

1/2 lb corn sugar added at the peak of fermentation.

Single Infusion Mash:
Saccharification rest at 153 degrees for 45 minutes.
Sparge at 165 degrees.

Boil:
90 min. boil

Hops:
0.3 oz Columbus added at 60 minutes.
0.5 oz Simcoe added at 30 minutes.
0.5 oz Simcoe added at knockout.
1 oz Simcoe dry added after primary fermentation.
1 oz Amarillo dry added after primary fermentation.

Yeast:
2 liters, 1 day starter of 1 vial of White Labs (WLP001) Cal Ale Yeast.

Predicted Original Specific Gravity:
1.054
I actually only hit 1.048 this time :/ The corn sugar should sort that out :)

Notes:
Ferment at 65 Degrees for one week or until primary fermentation dies down, bump the temperature slowly up to 68 for another two days and let it finish off. Then add the dry hops and crash the temp down to 45 for another week to let things settle before kegging.

4.17.2009

Thoughts on "Beer Wars"


So, I went to the movie last night. To be honest, I didn't really have high hopes. I was looking forward to it, mostly for the interviews, but I intentionally didn't read any of the blog-o-globe chat about the movie beforehand. I knew that sites like Beer Advocate and the Burgundian Babble Belt must be laden with head swelling opinions on the film's premise. Rather than adopt an opinion before seeing the film, I tried to keep an open mind.

Aside from seeming low-budget and a little hokey (I also cannot stand Ben Stein), I had a hard time getting swept away with the message, particularly because the writer/director/producer, Anat Baron, admittedly does not drink beer. How exactly does one advocate for craft beer if they don't even like craft beer? In fairness, she has worked in the malt beverage industry (I have a hard time calling Mike's hard lemonade "beer") and the film was presented largely from an industry perspective. But, apart from that I was left feeling a bit conflicted about the content of the film. The majority of the film was dedicated to excoriating Anheuser Busch for all the evils they commit and for the swill they produce. The end of the film did shed some light onto the insidious nature of Washington beer politics and how the "three tier system" is really just a tool to protect the big 3 (Anheuser Busch, Miller and Coors) and their distribution businesses. They also made some really compelling arguments about the over legislation and antiquated regulation of the industry, and showed that today the laws really only exist to limit the chances of success for smaller brew ops.

However, the vast majority of the film was dedicated to highlighting how terrible fizzy yellow beer tastes and how much better 'craft beers' are. I might agree that there is no comparison between Stone IPA and Bud light, but to be honest, I don't really care how small or large Stone's operation is. I do like supporting breweries where I know the brewmasters and owners and I really like the community of the craft beer movement, and I feel proud to support it. But, that doesn't make Budweiser any less of a beverage. I drink Stone IPA because it's a great beer, not because Greg Koch is cooler that August Busch. The truth is, AB makes a fine product at a fair price. Some people may not like it (though, I'd ask them to try and brew an American light lager as clean as Budweiser). I may even like 100 other beers far more than I like Bud, but that doesn't make AB evil. That just means that, in my opinion, Russian River, Pizza Port, Dogfish Head, Cantillon, and Hair of the Dog all make far superior products.

The other gripe I have with AB bashing is that nobody likes to point out all of the good that the company does for the industry. Places like the brewing program at UC Davis would not exist if it were not for Budweiser. AB has continued to keep brewing a science. While I will admit that in doing so, they've stripped the art completely out of their process, but in the same breath I have to give them credit for continuing to encourage and fund research into brewing practices and techniques.

In a nutshell, I don't really understand this whole "Beer War." If we're fighting against some archaic, mercantilistic legislation and business practices, then let me be the first to pick up arms. But, if we're fighting to promote snobby beer, then I think I'll sit this one out. I don't love a beer because someone tells me its great. I love great beer because it speaks to me the same way that a great meal or a great painting or a great film might. In my opinion, great beer doesn't need to proclaim its greatness. Great beer needs no explanations, and it surely should not need to be compared to Bud light for me to recognize its brilliance.

EDIT: I just have to add that I absolutely love Charlie Papazian. He was the best part of the movie IMO.

4.09.2009

Beer Wars the documentary - April 16


Is anybody else interested in attending a showing of a beer documentary? It's showing nationwide one day only, next week, Thursday, April 16. I'll be at Century 16 downtown Pleasant Hill theater at 8:00 pm. Wanna meet up for a beer before the movie? Shoot me a comment or an email!

Beer Wars website

3.15.2009

The Bachelor (Belgian Single)

What a great day. We had a bunch of folks over starting at 9 am through around 6 pm. People stopped by, helped with the brewing, drank some beer, ate some food, played with my dog and we ended up with 10 gallons of, what I think will be, some excellent summer belgian style beer. We hit all our numbers dead on and I think everyone either had a good time, learned a lot or both. We'll have to do something similar again... maybe we'll have a keg tapping party next time!

For an 11 Gallon Batch:

Grain:

89% Belgian Pils (16 lbs)
5.5% CaraVienne (1 lb)
5.5% Rolled Oats (1 lb)

Single Infusion Mash:
Saccharification rest at 66 degrees C (150 F) for an hour.
Sparge at 75 C (166 F).

Boil:
90 min. boil

Hops:
1.5 oz E.K. Goldings added at 60 minutes.
1.5 oz E.K. Goldings added at 30 minutes.
1 oz E.E. Goldings added at 15 minutes.

Yeast:
2 vials of White Labs (WLP530) Abbey Ale Yeast pitched into 5.5 gallons.
2 vials of White Labs (WLP550) Belgian Ale Yeast pitched into the other 5.5 gallons.

Predicted Original Specific Gravity:
1.048 (at 77% efficiency)

Notes:
Ferment at 20 C (68 F) for one week or until primary fermentation dies down, bump the temperature up to 22 C (72 F) for another few days and let it finish off. Then keg it up.

They both taste pretty good. The WLP530 is definitely more spicy and similar to Russian River Redemption while the WLP550 is much more fruity, but certainly not over the top. Oh, and the lacing isn't bad either. Check out the pic.