Friday, July 3, 2020

Batch #198 ~ Hoppy Red Ale ~ brewed November 2019:


I fine-tuned my grain mill, so that I could balance high a.b.v. and normal speed of sparge, so this batch achieves an a.b.v. of 5.75%, using 22# of grain, a good balance.  I used 17# of two-row barley malt and 5# of Caramel 150 malt in the mash, then Centennial leaf and UK Challenger pellet hops in the brew, and Safale T-58 Belgian Ale yeast in the ferment.  I dry-hopped in the secondary carboys with US Fuggle pellets, for a nice red colored, IPA-level hoppiness.

Cheers!
MT

Batch #197 ~ American Pale Ale ~ brewed September 2019:


While planning a bikepacking tour in the Snake River canyon between Oregon and Idaho, my pals and I began to educate ourselves on the history of the area, especially the flight of Chief Joseph and the Nez Perce tribes who did not want to adopt agriculture, but to continue living their wandering, hunting and gathering culture.  Many Nez Perce saw value in the agricultural practices of the homesteaders, and adopted them on land they acquired homesteader titles to, like this Native American farmer.  Hunter gatherer culture was deemed incompatible with agriculture, so it beacme impossible for the US government to envision a way to allow it to continue.  Like slavery in the south, the Native American genocide and land theft is a stain on the history of this country, founded on the ideals of democracy and freedom - but only for some.

This ale is made with only 23# of grain, but so finely ground, that the sparging process was really, really slow, but the final result was an a.b.v. of 7.5%.  Centennial leaf and US Fuggle pellet hops, with Safale US-05 American Ale yeast to ferment, this beer came home with a very smooth and powerful finish.

Cheers!
MT

Batch #196 ~ Rye IPA ~ brewed August 2019:


Named in honor of JD Salinger's landmark work, this "Catcher in the Rye" Rye IPA was brewed with 22# of two-row malted barley, 5# of Rye malt, 12.5 gallons of Basalt tap water, US Fuggle and Sterling hops pellets, Centennial leaf hops, and fermented with Safale S-33 dry ale yeast.  It was dry-hopped after primary fermentation with Horizon pellet hops.  Final a.b.v. = 5.75%

Cheers!
MT

Tuesday, August 6, 2019

Batch #195 - Wheat Stout

Aiming for a rich stout, but not quite at Imperial level, I used the full 29# of grain my system could hold, and held back on the amount of water used.  Instead of the usual 9.5-gallons I harvest at final bottling and kegging stage, this batch yielded 8.0-gallons of stout.  I used 2-Row and Chocolate Wheat malts, US Fuggle and UK Challenger pellet hops, as well as Northern Brewer leaf hops, 8 gallons of Basalt sparge water, and landed at 7.5% a.b.v.

Brewed in mid June and bottled in mid July, I think I'm going to take a break from the heavy beers, and get in a light batch of session ale, before summer is gone again.

Cheers!
MT

Batch #194 - Red Abbey Ale


Brewed in late May and bottled in mid June, this Abbey Ale began with 2-Row, Dark Munich and Cara-Aroma malted barleys, US Fuggle pellet and Northern Brewer leaf hops, and fermented with Mangrove Jack's Belgian Abbey dry yeast.  Infusing it all in 12 gallons of Basalt town water in the brewpot, I landed at bottling and kegging time with 5-gallons bottled, and 4-1/2 gallons in two small kegs, of a 6.5% a.b.v. batch.

Cheers!
MT

Monday, June 17, 2019

Batch #193 - Juniper Farmhouse Ale


I bought a CSA half-share (community-supported agriculture, twice monthly vegetable share) from my friends Harper and Christian at Two Roots Farm in Emma Colorado.  They asked me if they could "buy" some homebrew for the grand opening of their CSA pickup and farm tour for this 2019 Summer, and of course I had to decline.  It is illegal to sell homebrew.  Instead, I gave a keg of this batch to them freely, because it is not illegal to give it away.  This act of generosity is often rewarded with a gift later on, like a case of tomato seconds, or a box of some produce they have in excess, that I can preserve for the winter.
Two-row malted barley, Cara Aroma malt, US Fuggle and Northern Brewer pellet hops, juniper berries and Mangrove Jack's French Saison yeast made this magical elixir.  Maxxing out my ten-gallon brew system with a total 30# of malted barley, brought this ale up to a 7.75% abv, which made for a very satisfying and flavorful ale.
Cheers!
MT

Batch #192 - Big Dog Strong Ale


Return of the BIG DOG label from Batch #144, circa November 2014.  Getting up to 8.0% abv with my ten-gallon brewing system requires either adding about 3# of liquid malt extract to the boil, or just using 3-gallons less water in the sparging process, which results in a 7-gallon batch of "be careful with this ale".  For this one, I used the former technique, so I could harvest closer to ten gallons of fermented goodness.

Two-row malted barley, Special Roast malt, Extra Pale liquid-malt extract, US Fuggle and Mt. Rainier pellet hops, and Mangrove Jack's "New World Strong Ale" yeast.  If you find yourself before a full 12-oz bottle of this ale, find yourself a friend and a couple of 6-oz glasses, before popping it open and sharing.

Cheers!
MT