If I get my nose in there, the is definitely pine notes and a little forestry wet grass too. That part is good, but I feel a little concerned because I have to work for it.
IPAs should be obvious when it comes to their hops.
And it’s not like the bubbles are shy: a steady, white head sticks around while I drink this beer, and provides a little palate cleanse.
Midrange has some fruit quality to it; dried apricots. I don’t hate this, but it’s an off flavor and one I’m thinking might be there because fermentation temps were a little high.
The finishing bitterness isn’t too strong, either. I can taste it, but it isn’t everything I hope for.
It’s a solid beer, and it tastes pretty good, I just wonder if it’s a hoppy red more than what I was going for.
That’s when I notice-holy crap did I add in too many malt sugars. What is up with me this year? 9% IPAs need more hops to balance them and I wasn’t even thinking about it, clearly.
Brew date: 7/20/19
1/25 lb C60
Fermentables: 6 lb Light malt extract
1.5 oz Mt Hood, .5 oz Centennial @ 60
.5 oz Mt Hood, .5 oz Centennial @p5
Yeast: Imperial Dry Hop (3rd use)
Secondary: 8/6, 1 oz Centennial & 1 oz Mt Hood added
Second IPA homebrew of the year!
The nose has a bit more citrus to it, less dank forest, but some of that foresty quality shows up too.
The reason this version has more citrus going on is because the OBC was gifted a bunch of Mount Hood hops and I figure; hey, let’s just use a bunch of these. So I deviated from the standard recipe in order to use them. I can’t be surprised that the beer is a little different.
The finishing bitterness is still pretty intense though and more old school bitter, piney so I’m keeping at least some of the qualities I’d expected. Good drinkin’ beer.
Brew date: 5/19/19
7 lb Lamonta
Fermentables: 5 lb ExLME
1oz Centennial, Mt Hood @60
.5 oz Mt Hood @ 30
.5 oz Mt Hood, Centennial @5
Yeast: Imperial Dry Hop (2nd use)
2ndary 6/4: Added 1oz Mt Hood, .5 oz Centennial to secondary
I was shooting for a brown and it’s…almost there? The flavor profile might be a little strong and the beer might be a touch dark. I just can’t quite seem to hold back on the dark malts, I suppose. Maybe next time half of each.
Nose has a pleasant chocolate quality and while it doesn’t fade out completely, it doesn’t come on too strong, either.
Still, this makes a decent enough porter wannabe. On the sweeter side, with the chocolate flavors but a tiny bit of roasted malt on the finish to shore it up. And it finishes drier than I’d expect, too. Quite drinkable, definitely a candidate for drinking another.
Brew date: 5/12/19
1 lb Chocolate
1 lb Red X
1 Lb Carabrown
Fermentables: 7 lb ExLME
1 oz Saaz @ 60
.5 oz Saaz @ 30
.5 oz Saaz @5
Yeast: Imperial Tartarn (2nd use)
It’s that time of year: time to make the Mary McCleod again.
There’s a chocolate milk nose. It’s right up front and in your face. The chocolate runs through the entire ale but there’s a bigger roasted note in there too and it’s not entirely awesome. A bit burnt, turning the beer just a little harsh.
Although from the Devil’s Mother, a little harshness makes sense. Call it thematically appropriate, even if the style isn’t 100% behind it.
On some feedback I was told that it was the black prinz malt. Perhaps next time I should replace that with something else. But it’s tasty and it’s STRONG, but not obviously so. All in all, I don’t think too many tweaks need to be made to this beer.
Brew date: 10/15/17
2 lb Chocolate
.5 lb Black Prinz
.75 Black patent
5 lb Maris otter
2 lb Opal 44
1 lb Gold Rush toasted Pale
Additional fermentables: 7 lb LME
Hops: 1.5 oz Nugget @60
Additions: 1/2 tsp Calcium Chloride (this is to make the water more like the water used in England, which helps the stout be more correct, stylistically).
Yeast: Imperial Dry Hop, 2nd use
The Zoiglhaus periodically does an event called a wort share: they make the base beer and then for a fee, people can pick that up and a strain of yeast that they want, and then do whatever they like to it. More hops in secondary? Oak chips? Whatever!
So I thought I’d give this a go, using Imperical’s Monastic yeast as my selection.
I’m pretty pleased by how this worked out. The nose has a little Belgian peppery quality, but otherwise isn’t overwhelming. The beer itself follows up on this pepper quality on the finish. The middle of the beer has a caramel and roasted flavor happening but it isn’t cloying or sweet. The finish isn’t extremely clean-the effervescence is strong which is great, but the lingering flavors of sweetness and pepper from the Belgian yeast know how to hang out.
All in all, pretty tasty though.
The brew date was 8/11.
The malt bill worked out like this (from Zoiglhaus’s notes):
60% Vienna, 30% Munich, and 10% Pilsner
The OG is around 1.054. FG was 1.009, so the ABV at 6.1%.
Total IBU is around 20, which was achieved with a bittering addition of Herkules and three flavor/aroma additions of Hallertau Herbsbrucker.
I added Imperial’s Monastic Belgian yeast and in secondary, 1 oz of Chinook on 9/8 and bottled it on 9/10.
The year of pale ales continues. I’m not sure if this is the eighth time I’ve made a pale but I like the title anyway. Sticking with it.
It’s faintly orange in the nose, adding to the citrus bit so I approve of not-grapefruit there. That orange flavor appears again in the finish but it’s faint: present but not a hammer.
The color is right again; thank you past me for paying attention and getting the extra light malt extract.
It’s actually pretty mild, if you can believe that. Quaffable and easy to put down multiples, I think this iteration of the pale ales I’ve done shows a lot of promise.
Brew date: 8/14/16
6 lb Golden Promise
1 lb C30
1 lb Special Roast
Fermentables: 5 lb Extra light malt extract
1/2 tsp gypsum, added to adjust the water
1.25 oz Mosaic, .5 oz Galaxy @60
.25 oz Galaxy, .25 oz Mosaic @30
Yeast: Imperial Independence, 2nd use
Put in secondary 8/26, added 1oz Galaxy to secondary
It’s a good beer: the chocolate and coffee flavors are there but not sharp at all, it’s got some nice viscosity to it without being syrupy or having an alcohol burn to it. Drinkable in a very pleasant way, with maybe a little more punch than your average bear.
However, I really needed to nix the Black Barley malt. Because my goal was to make a double brown ale, not a porter. Looking at the picture, though, this is clearly a porter. All from half a pound of the Black Barley, so I’ve definitely gotten a lesson in color for beer.
It’s not a bad porter. It’s quite good! It just happens to fail the category of brown ale.
I can live with that and will give it another go sometime.
Double Brown Ale
Brew date: 7/4/16
.5 lb Black Barley, 1 lb Chocolate, .5 lb British brown steeped overnight
Brew day malts and fermentables
5 lb 2 row
1 lb Carared
4 lb LME
.5 oz Wilamette, .5 oz Kent Goldings @60
.5 oz Wilamette, .5 oz Kent Goldings @20
Yeast: Imperial Independence yeast