Brew news

The rye stout is a-bubbling away in the primary bucket. It got off to a slow start, I think because it's the highest gravity brew I've made so far. Took the yeast a bit to get up to speed. Also I have trouble with aerating my wort. It's hard to shake a plastic bucket and stirring doesn't do too much. With lower gravity worts and big yeast starters, it's not such a problem. I think when I get back home, I'll figure out how to invest in a aeration system of some sort so I don't have to worry about lag.

The next issue I have to deal with is whether to brew a pale ale or a bock. I've not made either yet, though the bock will be much more difficult. Of course, the Talking Man at the brew store says it's perfect weather for brewing bocks...decisions, decisions...

Valentine's Ale

I was looking at the last few posts and I realized that the pictures aren't helping much.  They all kind of look the same.  This beer was more of a mahogany color than the deep brown that's shown here.  Oh well.  The beer was quite foamy when it poured, but the head quickly dissapated, much to my disappointment.  I originally intended for this to be a winter warmer-style of ale, but winter is now almost over.  What to do with a sweet, spicy ale?  Serve it for Valentine's Day, of course!

The aroma coming off the foam is very malty with strong spice overtones and a little bit of citrus.  The flavor is very well balanced between the sweet, caramel malts, various spices and bitter hops.  Most homebrewers that I've heard who have made spiced ales always complain about the overpowering taste of cloves.  Spiced beers need to sit for a while in order to mellow out.  Mine sat for a long time mostly by accident.  I was trying to finish a draft of my MA paper and organize a trip down south.  I think this thing spent 10 days in a primary and almost a month in the secondary bucket.  It doesn't seem to have suffered at all from the abuse.  Maybe I'll write this down as the Drunk Lover Valentine's Ale.  Haha.

Due to the chaos that was going around at the time of brewing this, I didn't take good notes in my brew journal.  The spice mixture is kind of a guess of what I put in.  This is how much I would use today if I made it again.  This is also the first beer that I used a starter on.  I definitely like the results.

Spice extract (make at least a week before):

1 cup cheap vodka

Zest of one orange

5 cloves, crushed

2 inch piece of cinnamon

1/2 tsp cardamon seeds, crushed

Put all the ingredients into a lidded jar and shake daily.

Yeast starter (2-4 days in advance):

1.5 liters water

5oz DME or priming sugar

(1/2 tsp yeast nutrient, only with priming sugar)

small amount of hops

Boil 2 cups water with the sugar and hops for 15 minutes.  Chill like wort and add to 1/2 gallon jug with remaining water and yeast nutrient. Pitch yeast and shake.  Attach airlock and let ferment for 2-4 days. On brew day I poured off most of the liquid leaving about a pint of liquid and yeast at the bottom.

Valentine's Ale (5 gallon, extract) 

Brewed Dec. 14th, 2008

6.6lbs light liquid malt extract

1lb crystal 60L

.5lb chocolate malt

.5lb brown sugar

1oz amarillo hops (8.0%) 60 minutes

1oz Kent goldings (3.5%) 10 minutes

1 cup Spice Extract (see above)

5oz priming sugar

Whitelabs California ale yeast

Steeped the grains at 150F for half an hour.  Brought the water to a boil and added extract and Amarillo hops.  Boiled 50 minutes and added Kent Goldings.  Boiled for 10 more, cooled, added spice extract and pitched yeast at 70F.  This sat for 10 days in the primary and something like 4 weeks in the secondary before going into bottles to wait for another 2 weeks.

OG: 1.052

FG: 1.014

ABV: 4.9%

IBU: 25

I am now brewing beer by adding in my extract in the last 15 minutes.  This allows for better hop utilization.  I think it's ok with this beer that the IBUs were around 25 and not in the 40s.  That would have made this brew too bitter.  Everything that I read says spiced beers need plenty of time to mellow out, so I will pass that recomendation on.  It's certainly worked well with this one.  My lesson for next year is to start on my winter warmer before winter arrives.  That way I'll have plenty of spicey brew to tide me over during the cold northern months!

Stone Smoked Porter

This is a wonderful offering from Stone Brewing Company.  I first tried it over at the Highland Brewing Company in Sturbridge, MA.  Highland was suffering from the hop shortage at the time, so instead of offering their own beers (of which they were out) they had a selection of craft brews on tap.  I picked up this one up at K J Baron's in a 22oz bomber.  It's a solid porter, though I really don't get much smoky flavor from it.  Harpoon's Rauchefetzen has set the standard for smoked beers for me, and since I really like the flavor I was hoping this beer would emphasize the smoke more.  But it is a solid porter, nonetheless.  

It pours a rich ebony color with a touch of mahogany around the edges.  The head is tan, airy and thick.  It dissipates quickly, but leaves nice lacing throughout drinking.  The aroma is pretty tame and consists mostly of a roasted malt smell with a hint of vanilla.  The flavor is much better: strong bitter chocolate and coffee flavors, a touch of sweet caramel and plenty of hop bitterness.  The smoke flavor was noticable as an aftertaste.  Pleasant, but like I said, they could up the smoke with no complaints from me.  It is lightly carbonated and very drinkable.  This porter emphasises the bitterness of the dark malts and is a great contrast to the sweet, malty flavor of the Baltic porter I tried last night.  Both are good, but they are definitely quite different!    

Harpoon Leviathan Series Baltic Porter

This has become one of my new favorites.  I'm totally pleased that I picked it up.  I decided randomly to go see what kind of beer selection KJ Baron's has, since I drive past them often and they have a flashy store front.  They have a lot of booze in that place, but only a small section with craft brews in it.  What they do carry is quality, so the quantity can be forgiven.

I was unfamiliar with the baltic porter style and admittedly chose this beer solely for the picture on the carrying case.  I mean, if you name your beer the "Leviathan Series" it's got to be good.  Otherwise, said sea beast will come devour you.  At least, that's how it should work...A little research on the internet revealed that Baltic porters are closely related to Russian imperial stouts, in that they are very dark and have high alcohol contents.  Porters and stouts were originally made in London and exported across Europe.  In order to survive the shipping process, the beers were generally high in alcohol and heavily hopped to prevent spoilage.  Porters actually died out in London, but because the style was so well loved, it continued to be brewed throughout the Baltic region.

Harpoon's Baltic Porter pours a very dark brown, with a touch of amber when it's held up to light.  Unfortunately, the beer has only a small, tan head that quickly disappears.  The aroma is heavy with bittersweet chocolate, molassas and dark fruits.  The flavor lives up to the aroma: dark chocolate, plum, roasted malt, and bourbon oak with a licorice and bitter hop finish.  This is a very smooth beer with the malt flavors very well balanced with the hop bitterness.  There is no hop flavor in this brew, and that is totally fine in this case.  I can taste the alcohol in this beer (9.5%), with the syrupy, warm mouthfeel.  This beer is like drinking a complex symphony: lots of different things going on, but it all works together beautifully.  I plan on buying more of this beer soon!

***

I've had a lot of beers since I last posted, but I haven't been keeping track of them. :(  But I'm back in the Woo and things are settling down.  I didn't get the Fulbright grant I applied for, so Josh and I have decided to go to Italy.  Best consolation trip ever!  

My spiced winter ale is ready for drinking and I'll post about it soon.  Today I bottled my smoked porter and I can't wait to taste how it turns out.  It already has a great flavor, which should just improve with age.  Yum!