We had quite a busy Saturday ™ this past weekend; we bottled our latest IPA, the sample tastes amazing at the moment. The added bittering charge really seems like it made all the difference in this beer. We are really looking forward to cracking one open in the next few days to taste it carbonated. We brewed Brown Eye Woke v4.5 since our last batch didn’t ferment all the way down… or did it?!
Plot twist: the older batch of Brown Eye Woke is sitting at 1.008, which is lower than it normally gets but I’m going to assume that’s because of the extra yeast we pitched. It definitely has a bit of a yeasty aroma so I’m almost certain it was an over pitch. Since we now have some extra beer laying around we have decided to have some fun with it. We are going to separate them into 3 different batches each with different additions. We so far have these laid out;
- Chocolate, Vanilla, Cinnamon
- Apple Brandy oak cubes and Coconut
We’ll see how they come out, but either way it’s fun to experiment with batches. The only way you learn is if you try. Plus, since we are doing a robust porter with Apple Brandy oak and Coconut, this will be a nice trial run for us. I’ll update you all once that is complete, should be in the month or so. We also have some fresh fruit ready for our Gose! Right now we have a Gose planned to be split into four (4) one (1) gallon batches with the following fruits;
- Kumquats (fresh picked from a coworkers house)
- Prickly Pear (fresh picked from wild bushes in Tucson, AZ)
- Key Lime Pie (Fresh Limes, lime leaves, vanilla)
That should be a fun batch! Maybe we can even blend some together if they all come out nice. Our hops are starting to sprout up again as well! It’s getting a little hotter so they are about to come out and play, generation two coming up.
Lastly we bottled up our most recent IPA. Hit our FG perfectly and the sample tastes so, so smooth. It’s got some sweetness on it right now that will most likely get cleaned up in the bottle but it’s aroma is bursting with grapefruit, passion fruit, and citrus. It’s got a beautiful color as well. We haven’t thought of a name for it yet, though.
Now, on to the brew day! Literally the same exact grain/hop bill as the last batch. Nothing new to see here but I’ll post it here anyway.
|8# Maris Otter||1 oz East Kent Golding @ 60||60 Minutes @ 154F|
|.8# Victory||1 oz East Kent Golding @ 15|
|.8# Brown Malt||Boil:|
|.75# Special Malt||60 Minutes|
|.5# Chocolate Malt||WLP002 (English Ale Yeast)|
|Estimated OG: 1.054||Actual OG: 1.058||Extra|
|Yeast Energizer @ 15|
|Estimated FG: 1.010||Actual FG:|
|Age of coffee beans after|
|Estimated ABV: 5.77%||Actual ABV:||Fermentation has completed|
|For two weeks|
A new theme that we definitely enjoyed was our temperature actually held the entire time and exactly where it needed to be. Holy shit, what a concept! With that said we also increased our efficiency on this batch a bit, we hit 1.058 instead of 1.054. Sometimes, it’s the little things in life.
Before I get too far into this post I want to acknowledge a program. That program is called Bru’n Water (https://sites.google.com/site/brunwater/), it’s a fantastic program that every brewer should use. Especially when you start going down the rabbit hole of water additions and how they impact certain styles of beers. Also something nice to have is from my boy Ty (https://www.watersbrewer.com/pages/water-adjustment-sheet), this is a sheet that shows you what type of water you should be aiming for.
Moving on, we collected 7.5 gallons of sweet wort and began our boil. We opted out of using the hop spider for this brew since it was only 2 oz of hops, we just created a whirlpool at the end to dissolve whatever remnants there were.
After our boil concluded we ended up with about 4.7 gallons of wort that was chilled to 68F. We pitched our yeast and tucked it away in the fermentation fridge, after about 22 hours we had activity. We have high hopes for this batch, especially since our last one didn’t work out so well for us (yet…). Competition season is still in full swing, so this will be getting submitted shortly.
Next Brew Day – 4/14/18
West Coast Pilsner & Gose – Double brew day. The Gose only takes 1 ½ hours to be ready so it shouldn’t be too bad.
Upcoming Brews –
Porter – Robust porter with Apple Brandy oak cubes and coconut
Idaho 7 Pale Ale – Idaho 7 New England inspired pale ale
Grant Us Eyes – Nelson and Mosaic New England IPA
Orange Wheat – Wheat beer with Cara-Cara and Blood Oranges