Collective Solidarity, Brewers and Homebrewers Alike

Around late August 2018, I received news that had potential of changing someone’s world forever. The type of news that for years people of my grandparent’s generation never discussed. This type of news that can devastate a family. The news arrived on my Facebook feed that one of the fellow homebrewers from my homebrew club, The Plainfield Ale and Lager Enthusiasts (PALE) had been diagnosed with cancer. Dan Sergeant is father of two children and husband to his loving wife.

My instant gut reaction was WE NEED TO DO SOMETHING! What was that something though? After reaching out to fellow elected officials of PALE, I was serving as vice-president at the time, we agreed upon coordinating a Rare Beer Raffle Fundraiser. 100% of the proceeds will be handed over to Dan and his family. Breaking the news to fellow club members was difficult. Picture it, everyone listening to guys talk about beer and then there’s the shmuck(me) mentioning the dreaded “C” word. It was a real mood killer for sure.

The next couple months were spent talking to club members about our new focus and project that would hopefully bring some help and inspiration to our brewing brother. We started out having a large initial donation turn out during our October club meeting at Werk Force Brewing Company. After that meeting, many bottles of beer were collected and stored in my garage. Luckily, my wife understood what I was doing and was very supportive. The November club meeting at Hopvine Brewing Company was much of the same as the previous month’s meeting. Usually I walk out of a club meeting without much beer. This time around, boxes were filled from generous donors.

 

The collection of bottles were coming in even the evening of the drawing.

It was the generosity of our club members that really made this entire experience a total success. People literally were going through their beer cellars that have taken years to stock pile and were just handing these beers over to me for this fundraiser. I will not go into the specifics about all of the beer, let’s just say it was top shelf. It was a really humbling to see so many people band together for a common cause. I do not think I should be surprised of this, homebrewers are pretty rad people. They have hearts of gold. Banning together for a common cause is something that we are just prone to do. I will address this even further later.

Ironically enough almost at the same time as our fundraiser was going on, all hell was breaking loose out in northern California. What became known as the Camp Fire, the devastation was felt strongly, especially in California. I jumped in my car one random Sunday morning to run errands like I always did on Sundays. I spend much of my time listening to homebrewing podcasts while in the car. Yes, I am that dork. This day was no different. I noticed Marshall Schott and the boys over at Brülosophy had posted a new podcast. This was strange since their podcasts do not usually drop until Tuesdays. This one was special. You can listen to it here.

Marshall spent a good hour talking about the news that devastated the state of California. As Marshall indicates in an e-mail exchange we had on this topic, “Living in California, it was impossible not to know about the havoc the Camp Fire was wreaking on the residents of Paradise.” This all started when homebrewer, Dustin Wendke, reached out to Marshall and felt the need to share details about the devastation that he and his fellow homebrewer friends were experiencing. While chatting on the phone, Marshall learned first hand from Dustin just what was happening to people due to these fires. He and many of his friends from his homebrew club, Brewers of Paradise lost just about everything.

Over the years Brülosophy has certainly gained some exposure. They have collectively gained a voice that resonates throughout the homebrewing community. Marshall decided to use the exposure and notoriety for something good and began a GoFundMe campaign for the Brewers of Paradise Homebrew Club. Although this may seem trivial since homebrewing is just a hobby, homebrewers are a different bread.  We are passionate, helpful, resourceful, creative, and the type of people that would give the shirt off our backs for someone. This is what I experience with my club and I have a feeling Marshall and Dustin experience the same. The main goal was for the Brewers of Paradise to be able to purchase a new brewing rig so they could meet at a common location and brew. Brewing could serve as a much needed distraction while piecing together their lives that were literally burnt to the ground.

On December 8th during our holiday party, PALE were able to hand over $2.394 to Dan and his family. Just prior to the release of this blog post, Brülosophy have been able to help raise over $4000. Also, Brülosophy donated $755 from their Amazon affiliate link from the month of November. This has been the largest amount ever seen from a Brülosophy affiliate.

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Me addressing members of PALE during the holiday party and trying to be presidential.

It should be noted that Dan took it upon himself to donate half of the money to another PALE member who had recently been diagnosed with cancer as well. It is this type of community and willingness to help others that homebrewers are all about.

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Dan addressing everyone after I handed over the money.

As Marshall so eloquently lays it out for us, “I’ve always said that beer isn’t what keep me in this hobby, but the people who do it and this experience has reminded me of just how badass homebrewers really are. Considering the time of year this went down, it’s been incredible to witness the compassion from my fellow beer lovers.”

As I told the members of PALE during our holiday party, this was successful because of all of them. The amount of love and support left me speechless. I am profoundly proud to be apart of this club and look forward to seeing what greatness we can accomplish in the future.

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I couldn’t have done it without these two.

As many reading this blog probably already know, Sierra Nevada’s owner and overall great guy, Ken Grossman, had his hand in an epic idea to help those affected by the Camp Fire. Collaborations are very common within the smaller breweries. Grossman took it one step further. Along with brewing a special IPA he is calling Resilience IPA and donating all of the proceeds to the folks impacted by these fires. Grossman wrote the following to brewers across the county:

As you may know, on November 8, the Camp Fire broke out near the town of                        Paradise, California, and within minutes raged through the community,                                obliterating a football field per second of everything in its path, destroying nearly              10,000 homes, killing many residents and leveling the town of 27,000 people. The                fire is still raging on, but it is already the most destructive wildfire in our state’s                  history. Although Chico and the Sierra Nevada  brewery were spared, the Camp                  Fire has devastated neighboring communities where many of our employees lived.            I’m writing to ask you to participate in a nationwide fundraising effort to support              impacted communities. Sierra Nevada has created a beer called Resilience IPA.                    We’re inviting you to brew a version at your brewery and sell it at your Pub or                    Taproom with 100% of the proceeds going to support those impacted by the Camp              Fire.

At the time of me writing this blog post, there has been around 1,400 breweries signing up to agree to brew this beer and donate their proceeds to the folks in California. A couple local breweries, Alter Brewing Company and Hopvine Brewing Company will be serving this beer on tap in the coming days. Check social media for when they will be tapping this beer.

Its this type of leadership and drive that makes Sierra Nevada  one of the top craft breweries in the nation. Donations and fundraisers are not foreign to Grossman. In the past I have read somewhere where he sent many people in Chico to college with money from him and his wife.

Much like Ken Grossman and Marshall Schott, it is these opportunities that really speak to the character of all involved. It is with this in mind that I hope we can come together collectively to see what the little guys can do when people are in need of assistance. This is something that big beer just doesn’t understand, nor will they ever. It’s community that binds us and community that helps us become stronger. Cheers!

 

An early Christmas Miracle 30-C Winter Warmer

An early Christmas Miracle

The winds are blustery. The snow is casing the driveway. The cold nip in the air is causing your fingers to go numb. Yes, it is that glorious time of year that many of us call winter. After that driveway and sidewalk have been shoveled and the kids are sleeping after a day of sledding, what does one have left to do? Why, you crack open a nice winter warmer, of course.

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On a positive note, a beer is waiting for you.

Nobody quite knows for sure how the name winter warmer became associated with this style. The name is fitting though considering this beer can range from 5.2-8% abv, with some even carrying a 10% abv. A winter warmer will certainly warm you up on a cold winter’s night. Since higher alcohol beers can age better, this beer certainly be brewed in late summer/early autumn and still be very drinkable come mid-December.

A winter warmer is a very malt forward beer. It contains very low hop character. The only job for these hops here is to balance out the malt sweetness. While the SRM scale will vary, the beer is usually dark ruby red to a deep black. This beer lends itself to having a generous amount of spices added. Thinking of those spices that are associated with the holidays, ginger, cinnamon, all-spice, nutmeg all play harmoniously here. The spice addition is certainly an American thing, thinking of how Americans like to be over the top with just about everything. Those winter warmers made in England, however, are less likely to go overboard with the spice, if at all.

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The mix of spices make this beer stand out.

 

The Story Behind Clark’s Winter Warmer

I started brewing Clark’s Winter Warmer after taking about a thirteen-year hiatus from brewing. This was originally an extract kit that I purchased from Austin Homebrew Supply. After going to all-grain, I knew that I would need to recreate this beer and therefore convert this recipe to an all-grain recipe.

This beer is named after the iconic Christmas movie, National Lampoon’s Christmas Vacation. This movie’s beloved character, Clark Griswold played by actor Chevy Chase, become forever connected with my own winter warmer. I passed around some bottles of this beer to several friends. Everyone seemed to love it. It was dark, sweet, malty, and filled with holiday spices. I do not even remember how I became aware of a homebrew competition that was taking place in Chicago. Nevertheless, I entered the beer and it took 3rd place in the seasonal beer category for the Winterbrew Homebrew Competition sponsored by Square Kegs Homebrew Club,

The Ingredients

Maris Otter is quickly becoming my favorite base malt; not quite as good as Vienna yet. Maris Otter is a English 2-Row varietal barley known to have low-protein. With its bready/biscuit flavor, this malt pairs well with the spices that are used for a winter warmer. The chocolate malt is widely used for adding color to a beer. There is a subtle chocolate note that makes you recognize its usage, but doesn’t overwhelm your palate. Again, the chocolate malt here complements the spices used in a winter warmer. Caramel/Crystal 80 is full of flavor and was used primarily for color as well for its additions of burnt sugar and raisons. It also imparts a beautiful, deep red hues. Black Patent is used solely for color. Using it sparingly offers the opportunity to avoid its sharp and acrid characteristics. The spices that I used in this beer contained ginger, cinnamon, nutmeg, and clove. Again, as to not overwhelm the palate, the spices were used sparingly; about 1 teaspoon with 10 minutes left in the boil. If I have learned anything about brewing so far, it is the art of subtly. Personally, I enjoy additions like spices, herbs, or even some malt characteristics that makes me think about what I am tasting. Instead of hitting me over the head with one particular taste, I would rather have all of the ingredients work together harmoniously.

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A nice mix of Maris Otter, Chocolate Malt, Caramel/Crystal 80, and Black Patent.

 

Clark’s Winter Warmer Recipe

 

Malt                                                          Weight                                  Percentage

 

Maris Otter                                               12lbs                                         90%

Caramel/Crystal 80                                 .75lbs                                           6%

Chocolate Malt                                        .25lbs                                           2%

Black Patent Malt                                    .25lbs                                           2%

 

 

Hops                        Oz                          Type               Usage         Time            Alpha Acids       IBU

Brewer’s Gold         1                            Pellet              Boil             60 min.           7.0                  20.6

Williamette              1                            Pellet              Boil             30 min.           5.0                 11.3

Spice pack added with 10 minutes remaining in the boil

The hops do not stand out, but are still important to help balance the sweetness.

 

Yeast                                                    Attenuation

Fermentis Safale US-05                    81%

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Good old reliable US-05

Batch Size: 5.5 Gallons

Boil Size: 7.5 Gallons

 

OG:  1.068

FG:    1.013

Color:   24 SRM

Efficiency:  75%

 

Bitterness:  31.9 IBU

ABV:              7.1% ABV

Irish Red Ale 15-A

Brewed by: Michael Jacobs

Written by: Steve Thanos

Casted behind the shadows of the English Bitter or Pale Ales, the Irish Red Ale’s history is difficult to trace. While some Irish Ales have actually been lagers too, the confusion sets in when considering the American Amber Ale next in line due to its added coloring and ever so slight roasted malt character. Considering this, it makes the Irish Red Ale a nice break from the hop bombs that we all love so much.

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A touch of Roasted Barley does this beer wonders with color and a slight roasted taste.

The Irish Red has its origins in the Irish town of Kilkenny at the famous Smithwich Brewery. This red ale really lost the focus of hops and laid its sights on a malt forward beer. The Irish Red Ale never really became popular in Ireland. The Dry Stout and Porters dominated the Emerald

Isle, however, interestingly enough it was vastly more popular in the United States.  Thanks in part to Coors Brewing Company purchasing the rights to Killian’s Irish Red from Goerge Killian Lett.

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Wort coming to a boil.

When considering your recipe, one must be careful with the grains that are selected. No caramel or crystal malts should be used to impart color as too much will be needed to give the desired color. Likely a heavy caramel flavor would be the end result instead of that red color. As an alternative,  a scant amount of Roasted Barley should be used to achieve both that red color and the ever so slight roastiness that really has become synonymous with the Irish Red Ale.

In terms of hopps, English varieties work well. Look towards Kent Goldings, Fuggles, and Perle. Avoid American hops with a citrus profile. A bittering hops at 60 and possibly a half ounce at around 20 minutes should be the hop additions.

First Wort Hopping

First wort hopping (FWH) is done when you add a portion of the hops to the boil kettle as the wort is transferred from the mash tun or lauter tun. As a result, the hops steep in the wort and releases the ever so important oils and resins.  You can read more on First Wort Hopping here. The American Homebrewers Association does a great job with this article.

Pale Malt                 92%

Melanoiden Malt     4%

Roasted Barley         4%

1 oz East Kent Goldings    First Wort Hop

1 oz East Kent Goldings    Flamout

Nottingham Yeast

Märzen 6A Amber Malty European Lager

I do not know if there is a single style of beer that captures a season quite as well as Märzen, or Oktoberfest. I tried to coincide this blog post with the first siting of Samual Adams Oktoberfest in stores. Sure enough on the second to last day of July, the malty beer has landed on shelves everywhere. I remember making a comment on social media about how quickly this beer tends to hit shelves even while the temperatures hit the close to the triple digits. This nameless, Sam Adams social media person said they took people’s opinions into account and have made a conscious effort to push back the release for their Oktoberfest by two weeks. I like the efforts, but it still seems bit early for my liking.

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End of July and there has been a Märzen sighting already.

 

Back in 1810, Bavaria’s King Maximillian I. Joseph celebrated his son, Prince Ludwig marriage to Princess Therese. This two-day festival in mid-October offered free beer, food, music, and dancing at various locations throughout Munich. There was even a horse race thrown in at the end of the festival for good measure. Since this was such a huge success, similar celebrations were held the following year.

This beer lends us to be in tuned with our senses. Coppery colored Märzen is a not so subtle reminder that the leaves will be changing soon. This full-body beer will also help warm us up when the long summer nights are a thing of the past and moves us into the crisp autumnal air. The very term Märzen actually means “March” in German. Since this beer was originally first brewed in March when the brewing season’s last beers were actually made in the spring and stored until late summer or autumn.

The true essence and beauty of this beer is the malty goodness that it exhibits. With a grist bill that consists of Vienna and Munich malts, this gives beer drinkers a much need break from the hoppy beers they have enjoyed during the summer months. I would like to look at Vienna and Munich malt a little closer to better understand this awesome malt. Full discloser, I am a sucker for all things Vienna malt.

Vienna Malt

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Vienna Malt consisting of 4 degrees Lovibond.

A very commonly overlooked baseamalt, actually steals the show with this beer. Vienna malt is a highly kilned malt that typically consists of 4 degrees Lovibond.  There is enough enzymatic power in Vienna to convert itself. It is also very well-modified and can be used in any mash schedule. As for what styles to use with Vienna malt, the obvious is Vienna Lagers or Oktoberfests or Märzen. Vienna malt can actually be used in IPAs too. This malt will give any IPA a much needed malt backbone that will help balance out the hoppy goodness.

Munich Malt

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Munich Malt consisting of 8-9 degrees Lovibond

Munich Malt is another staple when imagining the grist bill for your Märzen recipes. An even more highly kilned malt than Vienna malt. Munich malt can vary from 6-30 degrees Lovibond, but typically range from 8-9 degrees Lovibond. Munich malts are modified well enough and can be included as a base malt in any recipe. However, it should be noted that Dark Munich should not be considered as a base malt. Dark Munich has a nice pronounced toasty flavor. Munich malt have a history of showing up in various recipes such as: IPAs, Porters, Bocks, Dopplebocks and of course Märzen/Oktoberfest.

Scarecrow Recipe

Malt                                                         Weight                                 Percentage

Pilsner                                                         4.5lbs.                                 39 %

Vienna                                                          1 lb.                                      8.7 %

Munich                                                         5 lbs.                                    43.5 %

CaraMunich II                                               1lb.                                       8.7 %

—————————————————————————————————————————————–

Hops                        Oz                          Type                Time        Alpha Acids         IBU      

 

Hallertau                   1.75 oz.                   Pellet                60 min.     4.5                       22.5

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Yeast                                                        Attenuation

Wyeast Bavarian Lager 2206                   75%

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Batch Size:  5.5 Gallons

Boil Size:     8 Gallons

OG:   1.061

FG:    1.014

Color:  9.93

Efficiency: 78%

Bitterness: 22.5 IBU

ABV: 6%

 

This beer was fermented at 50 °F degrees or 10 °C for three weeks. After fermentation was complete, I did a diacetyl rest at 65°F degrees or 18 °C for three days. I will then lager this beer for six weeks. The school of thought is if you have a 1.060 beer, you should lager for 6 weeks. I will then bottle condition for 2-3 weeks before enjoying Scarecrow.

 

This beer has yet to be entered into a competition.

 

34-C Experimental Beer As God as my Witness, I thought turkeys could fly

IMG-3890Freshly milled grains as fine as oatmeal. Allows for great conversion and efficiency

 

I first encountered a Harvest Ale after trying 51st Ward Brewing Company’s “East Clintwood.” For years I searched for recipes, looked on the BJCP website and app, tried to figure out when style was created. I loved this beer and thought that I needed to make it as soon as possible. Time went by and I never found the time to brew it, but I never forgot the idea of one day brewing my own Harvest Ale. One day during the summer while driving home from the gym, I was listening to the radio. There was a segment on either 97.1 The River or 97.9 The Loop and they were talking about the infamous WKRP in Cincinnati episode when Les Nessman is on air talking about turkeys being dropped from an airplane. Since that day, “As God as my witness, I thought turkeys could fly” became the name for this beer. Since I wanted this beer to have a nice balance between malty and hoppy, I decided to use my basic Oktoberfest Ale recipe. For the past three years, I crafted an Oktoberfest Ale with a Kölsch WLP029 yeast strain (due to the lack of temp. control at the time). The way this beer differed from my traditional Fall time staple is the hop additions and yeast. I hopped the hell out of this beer; 12 ounces to be exact. I wanted this beer to have a nice malt backbone and nice hope aroma and flavor. I took a break from my usual German yeasts and relied on an old favorite, California Ale WLP001. I wanted to use this particular yeast because I wanted to the hops to really shine here. My wife, ironically enough, asked me how I could make a beer with a good balance of malt and hops.  I feel like I was able to answer her question with this beer. Overall, I really think I achieved my goal with this beer. This will be a reoccurring beer for my Fall/Thanksgiving line-up.

Since Amarillo hops are showcased with this beer so much, here’s some info on these wonderful hops. Amarillo hops have grown in popularity of the last few years. They have been appearing in many beers from quite reputable breweries such as: Founders Brewing Company, Dogfish Head Brewing Company, Rogue Brewing Company, Saint Arnold Brewing Company, and Revolution Brewing Company to only name a few. Virgil Gamache found Amarillo hop bines growing along side Liberty hops on his farm, Virgil Gamache Farms in Washington. Unfortunately, eager homebrewers looking to grow their own Amarillo hops will find this to be an impossibility. Gamache owns the rights to these hops with a rather pleasant aroma and high alpha content. You can read more about Amarillo hops here.

Source: Amarillo: The Hop Chronicles on Brulosophy.com

Harvest Ale Recipe

Malt                                                          Weight                                  Percentage

Vienna                                                5lbs                                              45%

Pilsner                                                 5lbs                                             45%

Munich                                               0.5lb.                                              5%

CaraMunich II                                    0.5 lb.                                            5%

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Hops                        Oz                          Type                Time                  Alpha Acids       IBU

Amarillo               1oz                       Pellet            60 min                   9.0                          26.3

Amarillo               1oz                       Pellet            20 min                   9.0                          15.9

Amarillo               1oz                       Pellet            10 min                   9.0                            9.5

Amarillo               1oz                       Pellet            2 min                      9.0                           6.7

Amarillo                1oz                     Pellet             1 min                       9.0                          3.4

Amarillo                 4oz                      Pellet            Flame Out             9.0

Amarillo                 3oz                      Pellet            Dry Hop7 Days     9.0

———————————————————————————————————————Yeast                                                                Attenuation

White Labs California Ale WLP001               75%

Check out the reviews for brew in a bag here.

Batch Size: 5 gallons

Boil Size: 8 gallons

OG: 1.071

FG: 1.021

Color: 10.9

Efficiency: 75%

Bitterness: 67

ABV: 6.4%

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Wrapping the brew kettle helps to maintain mash temps. No need to light the burner and scorch my brew bag.

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Brew day would not be complete without the visit from my BrewDog, Pinot.

 

Here’s what the BJCP Style Guidelines say about Specialty Beers:

https://guidelines.beerstyles.co/2015-34c-experimental-beer/

 

Full Disclosure, I actually brewed this beer once under the name “Sempre Fi.” I renamed the beer because the beer was brewed for a good friend of mine, who is a retired Marine. I entered this beer in the Drunk Monk Homebrew Competition in 2017 and took 3rd Place in Specialty Beer Category 34-C.unnamed-2

 

American IPA 21-A Den of Iniquity

The origin of the recipe takes us back to March of 2016. I had recently entered a beer/food/art pairing competition at a local brewery. Beerfly Alleyfight, which coincided with Chicago Craft Beer Week. This event took place at Haymarket Brewing Company. The original idea to use a Mosaic hopped IPA and pair it with smoked pulled pork. The pulled pork was smoked naked with nothing but salt and pepper. After it was smoked for several hours, it was dosed with a generous heaping of coriander, lemon peel, and orange peel. The coriander played well with the earthiness of the Mosaic hops while the lemon and orange peel also played complemented the citrus notes that people come to expect from Mosaic hops. The pork ended up winning first place in the competition. Sadly the beer did not place, but it was very well received by many people who gathered at Haymarket that day. I brewed this beer again for a gathering with my wife’s family last summer. Once again the beer was very well received.

I have a bit of an obsession with Mosaic hops. Ever since I first had Scyllas Grasp from Urban Legned, I have determined that Mosaic hops are among one of my favorite hops. I loved it so much that I created a recipe for a BBQ sauce that incorporated Scyllas Grasp. This BBQ sauce was a nice complement with my smoked pulled pork.

Only about five years old, Mosaic hops have certainly made brewers re-think their hop varieties and include this incredible hop to their brewing catalog. Jason Perrault from Select Botanicals and the Hop Breeeding Company (HBC) is know as the person to first start breeding these great hops. Perrault is certainly no stranger to quality hops, as he is known for the breeding of both Citra and Simcoe hops. Speaking of Simcoe, Mosaic has its lineage deriving from both Simcoe and Nugget hops. Much of this info can be read at https://learn.kegerator.com/mosaic-hops/  Nick Carr does a great job providing more than enough information one will ever need for a single hop. Mosaic hops are known for their tropical, citrus, pine, and even earthy characteristics.

 

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Source: Mosaic: The Hop Chronicles on Brulosophy.com

 This recipe prior to June of 2017 was just fine and ready to be cemented in my rotation. HomeBrewCon 2017 and the invasion of the Cryo Hops made me think twice how I dry hopped this beer.

Here’s the recipe for Den of Iniquity:

Malt                        Weight                  Percentage

Maris Otter                 9 lbs.                  75%

Vienna                         1 lb.                      9%

Munich                         1lb.                          8%

Crystal 40                      .5 lb.                       4%

White Wheat                  .5 lb.                      4%

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Hops                        Oz                          Type                        Time    Alpha Acids                 IBU

Simcoe                     1oz                        Pellet                            60 Min.      13    AA        41.2 IBU

Mosaic                      1oz                        Pellet                            10 Min.      12.7 AA       14.6 IBU

Mosaic                      1oz                        Pellet                               7 Min.      12.7 AA       10.8 IBU

Mosaic                      1oz                         Pellet                              5 Min.      12.7 AA         8    IBU

Mosaic                       2oz                        Pellet                          Flameout      12.7 AA

Mosaic                        2oz                         Pellet                        Dry Hop      12.7 AA       4 Days

Mosaic Cryo Hops YCH                                                            Dry Hop      12.7 AA       4 Days

——————————————————————————————————————————-

Yeast                                                                     Attenuation

Fermentis Safale  US-05                                         81% Attenuation

——————————————————————————————————————————-

Batch Size 5.5 Gallons

Boil Size      8 Gallons

Efficiency    82%

OG 1.067

FG  1.013

Color 7.8 SRM

Bitterness 69.5 IBU

The third and forth time I brewed this beer was going to be for some competitions. I was currently talking to my friend Brian about water chemistry and he helped me come up with the amount of brewing salts that I have listed below. I measured out my brewing salts since I was using RO water for this particular batch and needed to build the minerals back up. I used the following:

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Gypsum CaSo4                5.6g

Table Salt NaCL               0 g

Epsom Salt MgSO4         9.9g

Calcium Chloride CaCl    2.9g

Baking Soda NaHCO3      2.3g

Chalk CaCO3                     5.4g

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Checking mash temp after mashing for 45 minutes. Started at 152 degrees and only dropped lost 2 degrees. Kettle is wrapped with an old bedroom quilt. Works great for keeping the heat contained.

Check out some reviews for The Brew Bag 

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Aroma

Bright tropical fruit, grapefruit, ripe melon, and low maltiness.

Appearance

Golden, slightly hazy, white creamy head that persists throughout drinking.

Flavor

Mild biscuit, bready malt with bright floral and fruity hop flavors. Light sweetness with a firm and quite aggressive bitterness. Dry finish with a sweetness that lingers.

Mouthfeel

Medium bodies, moderately carbed. Feel crisp to the tongue.

 

Here’s what the BJCP Guidelines say about the American IPA:

https://guidelines.beerstyles.co/2015-21a-american-ipa/

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I entered this beer into two competitions in the last few months. First competition was Drunk Monk, which is a very well populated homebrewing competition. There are usually between 700-800 entries every year. This year Den of Iniquity proudly took third place in Drunk Monk.

The second competition was the National Homebrew Competition run by the American Homebrewers Association. Although there the hardware is forthcoming, the online notification will serve as proof that I took second place in this year’s first round.

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Specialty Wood-Aged Beers 33-B Barrel-Aged Imperial Stout

Specialty Wood-Aged Beers 33-B

If beer fanatics had to pick one style of beer that make people the craziest when pursuing commercial beer, Specialty Wood-Aged Beers would have to be on the top of the list. Interestingly as Ron Pattinson writes, “[a]ging wasn’t limited to commercial breweries. Until the middle of the 19th century, much of the beer in the U.K. was produced by “domestic” brewers: that is, brewed in a residence for the use of the family, servants and staff. Unburdened by commercial considerations, the household brewer could afford to let beer mature for what appears today a ridiculous length of time.”

The real key, like many other beers, is the balance between the base beer and the wood/spirit character. This harmonious balance between the beer and the barrel needs to play well with each other. Without it, the beer becomes too dominate in one specific area. Too much barrel makes the beer too oaky and/or too alcoholic. Too much leaning on the base beer will make drinkers and even judges wonder if the beer was ever exposed to wood.

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Nearly 25 pounds of grain. Milled and ready to extract their sugars.

For purpose of exploring what breweries are now becoming so dominate creating themselves, I decided to play around obtaining my own barrel. A local brewery, Werk Force Brewing Company, was selling their freshly dumped barrel  that contained their own Barrel Aged Imperial Stout named, Sleepy Bear. This particular barrel was a 30 gallon Koval Bourbon Barrel.  A friend and I decided to fork over the money for the barrel and went to town on creating a recipe of our own for a big Russian Imperial Stout.

Here’s the recipe for what became known as Pandora’s Box:

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Malt                        Weight                 Percentage

2-Row                              12lbs.                           48%

Pilsner                               6lbs.                            24%

Flaked Oats                     1lb.                              4%

Special B                           .5lb.                             2%

Black Patent Malt            1lb.                             4%

Chocolate Malt                 1.5lbs.                         6%

Chocolate Wheat Malt     1lb.                           4%

Brown Malt                          1lb.                          4%

Roasted Barley                     1lb.                          4%

____________________________________________________________________________________________

Hops                        Oz                          Type                Time      Alpha Acids         IBU

Fuggle                     3                           Pellet                90 min        4.8                      28

Mt. Hood                2                           Pellet                90 min        6.0                     23.3

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Yeast                                                                     Attenuation

San Diego Super Yeast WLP 090                       70%

______________________________________________________________________________

Batch Size: 5 gallons

Boil Size: 10 gallons

OG: 1.121

FG:   1.036

Color:  84.0SRM

Efficiency: 75%

Bitterness: 51.3

ABV:  10.25%

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Check out some reviews for The Brew Bag 

My Overall Impression

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Aroma

Initial Bourbon/alcohol aromas. Followed by sweet malt and chocolate.

Appearance

Black/dark brown, mostly opaque appearance. Slight, tannish head that does not last.

Flavor

Dark Cocoa, light coffee, oaky wood, with alcohol warmth throughout. Finished with alcohol warmth with more oaky wood at the finish.

Mouthfeel

Rich and creamy, low -carbonation, dry but not astringent finish.

The BJCP Guidelines say the following:

https://guidelines.beerstyles.co/2015-33b-specialty-wood-aged-beer/

Babble Homebrew Competition is a BJCP sanctioned event usually taking place in March.

Patience and the Homebrewer

Patience and the Homebrewer

 

Axle Rose and Charlie Papazian walk into a bar. I’m a sucker for good 80’s music. The gentle sway and enchanting whistle of Axle Rose has always helped me to relax. Meanwhile, Charlie Papazian coined the term, ”Relax, Don’t Worry Have a Homebrew” or RDHAHB as many of you have seen it on message boards and such. There is one thing that I think this message inherently implies….P-A-T-I-E-N-C-E. As a homebrewer, the patience one exudes from batch-to-batch can help tremendously, also it allows for more restful nights. There have been so many countless posts I have seen on message boards or homebrewing groups on Facebook where people ask endless questions about their brewing process. This is usually the case when people are talking about their fermentation process. I have experienced it myself several times too. The one thing that I try to stress to people when talking to them about brewing beer is that this is a process. With any process, there is this inherent patience that goes along with being a homebrewer.

 

 

There have been several times in the last year where I have had to exhibit extreme amount of patience with my brewing. I wish to take you down the road of how patience can indeed help a homebrewer out and help contribute to making some pretty damn decent beer.

 

 

The first experience was brewing an Imperial Stout that I brewed along with two other friends back in October of 2015. At the end of fermentation, we racked the finished beers into a 30-gallon Koval Bourbon barrel. We let this beer sit in the barrel for a long time, every part of 13 months. The more and more people I talked to about barrel aging a beer, the more opinions I received about it. Some told me that you really only need a few months, while many others still thought that a year would be sufficient. We opted to wait a long while with this one. To be totally honest, life got in the way with this one. Like many situations in our busy lives, sometimes we can’t always do what we want to do and when we want to do them. Instead you roll with it and just adjust. I periodically took samples of this beer out of the barrel. Throughout these test tasters, I discovered that our patience was rewarding us greatly. The finished beer had some good oak characteristic. Many of the guys from our homebrew club tasted the beer and gave us good insight into our finished product. Several commented that this was a great first effort with a barrel aged beer. It scored pretty decent scores at a local homebrew competition at our local homebrew shop, www.chicagobrewwerks.com

 

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Pandora’s Box

 

Grain

48%    2-Row

24%    Pilsner

6%      Chocolate Malt

4%      Flaked Oats

4%      Black Patent Malt

4%      Chocolate Wheat Malt

4%      Brown Malt

4%      Roasted Barley

2% Special B

 

Hops

3oz    Fuggles       90 minutes      4.8 AA      29.3 IBU

2oz    Mt. Hood    90 minutes      6.0 AA     24.4 IBU

 

Yeast

San Diego Super Yeast WLP 090         70% Attenuation

 

Batch Size 5.5 Gallons

Boil Size    9.0 Gallons @ 90 min.

 

OG 1.121

FG  1.036

Color  84

Efficiency 75%

Bitterness   51.3 IBU

Alcohol  11% ABV

 

 

The second beer that I want to highlight with this whole patience theme is the Golden Sour I brewed with the same friends I brew with for the Imperial Stout. Back in June of 2016 we all gathered together to brew 20 gallons of a Golden Ale which we agreed to split up amongst ourselves. My buddy and I knew that these guys are the real deal when it comes to brewing Sour beers. We figured why not try to learn from the best. We were on a quest that day to gain as much knowledge about the sour making process as possible so that one day we can do this on our own. The motto for that entire brew day was, “brew it and forget it.” To be totally honest, with a Sour patience is required. Otherwise you will not have the beer that you have intended. Striving for a beer that hits you right in the upper part of your jaw line with great sourness has always been my goal when thinking about brewing a sour.  To obtain this goal, I needed to be patient. October of 2017 rolled around and we finally got together to divide up this beer. As I am typing this blog post, I am sipping on the fruits of my labor and patience for that matter. I must say, I am mildly impressed with our finished product here. The one thing that I took away from this experience is that patience was a must with this one. If we rushed it, the beer would have never of turned out the way it did.

 

 

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Penelope Awaits
Grains

76%         Bohemian Pilsner

19%         White Wheat

5%            Vienna

 

Hops

1oz Mt. Hood     60min    6.0 AA    20.8 IBU

 

Yeast

White Labs California Ale WLP001             70% Attenuation

WYeast Roeselare Blend after 1 month of fermentation

 

Batch Size 20 Gallons

Boil Size    23 Gallons @ 60 min.

 

OG 1.060

FG  1.018

Color  3 SRM

Efficiency 75%

Bitterness   20.8 IBU

Alcohol  5.4% ABV

 

 

I do want to add how I arrived at the name for the Sour. In Homer’s Odyssey, Penelope was the wife of Odysseus. Penelope was names the goddess of patience since she waited patiently and faithfully, I might add, for her husband to arrive home from the Trojan War. This seemingly fit the nature of this beer and this blog post. Patience is important. I can still hear my mother and grandmother telling me as a young boy that “patience is a virtue.”

 

Other insistences where our patience is required when it comes to homebrewing:

 

  • The age old question, is my beer done fermenting.

It should be ingrained in every brewer’s mind that the bubbles you see or don’t see

in your airlock is not an indication that fermentation is complete. The true way to really know if your beer is done fermenting is by taking a gravity reading for three days in a row with consistent numbers.

 

  • Is my beer infected?

Just because your beer looks like something out of a science fiction movie, doesn’t mean it’s infected. Most of the time it is caused by a natural process of fermentation. Worrying about it only prohibits you from brewing more beer.

 

  • When you are ready to give up on a batch of beer because fermentation is just non-existent.

There are plenty of times when a beer is seemingly done fermenting, but by changing the environment (usually the temp) can actually save said beer.

 

 

 

I will leave you with the great words of Axle Rose. “Gotta have more patience, yeah (Yeah, yeah but I need you) All need some patience (Ooh I need you, whoa I need you)
Just a little patience is all you need (Ooh, this time, ah)”

 

The New Yeast in Town

So I am sitting around in a rented house in a relatively cool part of Minneapolis, Minnesota during HomeBrew Con 2017, scrolling through Facebook as I nurse a hangover and wait for my friends to awake. I come across some post about Fermentis BE – 134. The Saison style has been one that I have avoided for sometime now. I wanted to get the feel for brewing one and see how I can expand my brewing just a little more. I had plans of brewing a Saison for each season of the year; a Rye Saison for the Summer, a Smoked Pumpkin Saison for the Fall, a cranberry and ginger Saison for the Winter, and a regular Saison for the Spring.

 

Fermentis describes this yeast as a “yeast strain is recommended for Belgian Saison-style beers and is characterized by a particularly high attenuation. It gives fruity aromas with a spicy character such as clove notes.” I thought to myself that this would be great to find on the floor of the Expo since I remember seeing the company the day prior.

 

For my full write up of HomeBrew Con 2017, visit

https://wordpress.com/post/bareknucklesbrewing.wordpress.com?copy=112.

 

As luck would have it, I walked onto the Expo floor and walked straight to the Fementis table and found this brand new, yet to be publicly released yeast. I felt like I won the homebrewing lottery. I found something that not many people have found on the market, besides the three thousand attending HomeBrew Con 2017. I could not wait to get home and try this yeast.
Sometimes I start to think about the motivation around me to brew a certain beer or beer style. I look for things that will add something interesting to a beer. Walking through the grocery store can add to this motivation. In this case it was having the desire to brew a relatively new style to me and seeing the yeast being advertised on Facebook and then later finding said yeast on the Expo floor. What are the chances? I used it as a sign from those HomeBrewing gods that we all pray to from time-to-time.

 

Fast forward to end of June beginning of July, I finally put this Fermentis BE – 134 Belgian Saison style yeast to the test. The current temperature in my house is steady at around 72-73 degrees. I will admit the one thing that I have yet to explore with homebrewing, besides kegging, is temperature control. I have had guys say that they would allow me to ferment my wort at their house with their temperature controlled keezers and whatnot, but I have operated on the premise of knowing my house and knowing where I can ferment wort in certain areas of my house. Winter and Spring fermentation takes place in my dining room, where the temperature holds steady at around 68 degrees Fahrenheit (20 degrees Celsius). Spring and Summer my crawl space hold steady in the 60-65 degrees Fahrenheit range (15-18 degrees Celsius).

 

For this beer I did a little research since this was the first time I was brewing a Saison. I read many comments on homebrew postings that suggested that the yeast stall was a real problem with other yeast strains, such as the Dupont strain. I also read up on Marshall Schott’s thoughts on doing an ExBEERiment with open-fermenation and regular fermentation. The open fermentation idea was made popular by Drew Beechum’s love for all things Saison. So I decided to do an open-fermentation with Fermentis BE – 134 Belgian Saison style yeast strain. Open-fermentation is when you take a sanitized piece of foil and place it on top of your carboy with just a rubber band holding it in place. In theory this will allow for the build up of Co2 to release and you can avoid the deeded Dupont yeast stall.

 

When I brewed up this beer, a Rye Saison with 17% Rye Malt, it was around 85 degrees outside in the western suburbs of Chicago. With the temps outside reaching the 85, this made my garage’s temp of around 95-100 degrees the perfect fermentation area. After transferring my wort into my carboy, I aerated my wort and pitched my packet of Fermentis BE – 134 Belgian Saison style yeast. Within less than twelve hours, the fermentation for this beer took off. There was no stall in this beer at all. For one week, this beer started at 1.054 Original Gravity and ended at 1.004 Final Gravity in just one week. The one flaw I have with this beer is that it is not as dry as it should be for a Saison. Next time I will mash in at 148 degrees instead of 152 degrees.

 

I saved the yeast from the Rye Saison and stored it in mason jars in my beer fridge. About two months later, mid-August or so, I decided to use this Fermentis BE – 134 Belgian Saison style yeast once again. This time I wanted to brew a Smoked Pumpkin Saison. My first task occurred the day before my brew day. I took two twenty-eight ounce cans of pure pumpkin and placed it in tin trays. These trays of pumpkin were headed for my smoker for ninety minutes at 200 degrees. I used maple wood to smoke this smooth orange concoction that would transform this ordinary Saison to something unique. I included half of the tray of pumpkin into the mash. This time I mashed in at 148 degrees. I learned from my misfortune a few months before. The other half of the pumpkin was held for the boil. All-in-all my brew day for this Smoked Pumpkin Saison went off without a hitch. Although I did not hit my numbers like I wanted to, I ended up with an easy drinking beer that came out at 5.5%. During fermentation, which was an open-fermentation once again, my entire garage smelled like pumpkin pie for a day or two. Fermentation took off and was done in a matter of days.

 

You Look Like I Need a Drink

Rye Saison

 

70% Pilsner

17% Rye Malt

5% CaraMunich

4% Carafoam

4% Flaked Rye

 

1 oz. Styrian Goldings    60 min.    5.3 AA   18.5 IBU

1 oz. Styrian Goldings    15 min.    5.3 AA      9.2 IBU

 

Fermentis BE – 134 Belgian Saison style yeast

 

Batch Size 5.5 Gallons

Boil Size 8 Gallons

OG 1.060

FG 1.011

Color 6.1 SRM

Efficiency 75%

Bitterness 27.6 IBU

Alcohol 6.2 abv

 

 

Saison de Gourd

Smoked Pumpkin Saison

 

82% Pilsner

8% Vienna

4% Aromatic Malt

4% Biscuit Malt

2% Crystal 75

 

I oz. Saaz    60 min.    3.8 AA   11.7 IBU

I oz. Saaz    20 min.    3.8 AA     7.1 IBU

 

Fermentis BE – 134 Belgian Saison style yeast

 

Batch Size 5.5 Gallons

Boil Size 8 Gallons

OG 1.062

FG 1.011

Color 7.2 SRM

Efficiency 75%

Bitterness 18.9 IBU

Alcohol 6.7% abv

 

 

Cryo Hop Craze

Walk into any local homebrew shop(or LHBS as the kids say these days), scroll through Facebook or Twitter, everyone affiliated with homebrewing has come across the new Cryo Hops from Yakima Chief Hops https://ychhops.com. I know I spotted them at my local homebrew shop https://chicagobrewwerks.com in Plainfield, IL. Here’s the press release that Yakima Chief Hops put out back in February:

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YCH HOPS INTRODUCES NEW CRYO HOPS™ PRODUCT LINE

by Melody Meyer
February 27, 2017 /

FOR IMMEDIATE RELEASE

YCH HOPS INTRODUCES NEW CRYO HOPS™ PRODUCT LINE
Release includes two innovative hop products, LupuLN2™ and Debittered Leaf

Yakima, WA, USA – February 27, 2017 – Yakima Chief – Hopunion (YCH HOPS®) is pleased to announce a new proprietary product line, Cryo Hops™. The release of this product line includes two revolutionary new hop-products: LupuLN2™ (lupulin hop powder) and Debittered Leaf (low-alpha bract).

Derived from the Greek word ‘kryos’, meaning frost, Cryo Hops utilizes industry-leading, cryogenic hop-processing technology to produce LupuLN2 and Debittered Leaf. Whole hop cones are separated into concentrated lupulin hop powder and low-alpha bract via exposure to extremely low temperatures in a nitrogen-rich production atmosphere, eliminating opportunities for oxidation.

LupuLN2 is the concentrated lupulin of whole-leaf hops containing resins and aromatic oils. It is designed to provide intense hop flavor and aroma, enabling brewers to dose large quantities of hops without introducing astringent flavors or vegetative cone material. LupuLN2 offers twice the resin content of traditional whole-leaf and hop pellet products, and should be dosed at approximately half the amount by weight. During early R&D trials, brewers reported that LupuLN2 noticeably enhances hop aroma and flavor contributions, specifically citing ‘juicy’ and ‘resinous’ characteristics. Brewers also reported an average three to five percent increase in brewery yields due to reduced brewhouse and cellar trub.

Debittered Leaf is the concentrated bract of whole-leaf hops which has been separated from the lupulin glands. It is a high-quality, low-alpha product which retains variety-specific aroma and flavor characteristics and can be derived from any hop brand. The result is an enticing Northwest twist on traditional, low-alpha (noble) hops.

Cryo Hops products are produced in Sunnyside, Washington and are currently available to commercial brewers via YCH HOPS and/or its global distributor partners. LupuLN2 is available in hop powder or pellet form; debittered leaf available in pellets. Cryo Hops products can be contracted for future years beginning with harvest 2017 or immediately purchased on spot. Home brew packaging will be released in Summer 2017.

Product availability includes Cascade, Citra® Brand HBC 394, Columbus (LupuLN2 only), Ekuanot™ Brand HBC 366, Loral™ Brand HBC 291, Mosaic® Brand HBC 369, Palisade® Brand YCR 4 (LupuLN2 only), and Simcoe® Brand YCR 14 brand hops.

To preserve the sensitive resins and oils, Cryo Hops pellets are produced at a mean temperature of 63 degrees Fahrenheit. This is approximately 30 degrees cooler than average T-90 hop pellet production temperatures at YCH, and significantly cooler than other known pelleting operations.

Developed by Yakima Chief – Hopunion, Cryo Hops represents the most innovative technology in hop processing. It uses a proprietary cryogenic separation process which preserves all components of each hop fraction, producing two simultaneous co-products, LupuLN2 and Debittered Leaf. Each Cryo Hops product is designed with breweries in mind, enhancing hop flavor and aroma, process efficiency, cost savings and sustainability.

Yakima Chief – Hopunion is a 100% grower-owned, global hop supplier focused on providing premium quality hops and uncompromising service. The team is driven by a profound appreciation for the earth’s natural resources and a heartfelt respect for the communities and customers they serve. This creates a culture of continuous improvement centered on sustainably produced, innovative hop products for beer. From fresh Green Hops®, to whole-leaf hops, Cryo Hops®, hop pellets and Resinate® CO2 hop extract derived products, Yakima Chief – Hopunion is uniquely positioned, and passionate about connecting the world’s finest brewers with family-run hop farms through YCH HOPS.

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I heard about these Cryo Hops earlier in the year and could not wait to get to HomeBrewCon 2017 in Minnesota. Here’s a write up of this fantastic event: https://wordpress.com/read/blogs/116884134/posts/112. I managed to grab two bags of the Mosaic Cryo Hops from the Yakima Chief Hops tent at HBC. I could not wait to brew with these hops. After returning from HBC, I had the chance to do exactly that. In the past I have brewed a Mosaic hoped IPA that was a real crowd pleaser. I actually wrote about this beer that I paired with some BBQ that I served at an event last year. https://bareknucklesbrewing.wordpress.com/2017/07/31/bbq-meets-beer/

This year I decided to brew this beer for my wife’s family when we all gathered upon Put-in-Bay Island out in Sandusky, Ohio. The beer itself was very well received. The one thing that family members mentioned was the aroma of the beer. The best way to utilize these Cryo Hops is to use them either as late addition aroma hops or as a dry hop. I decided on the latter. These hops did not disappoint at all.

Now I know what everyone is thinking, “Sure Steve, your family liked your beer, but what do beer people think?” Prior to making the five hour drive to Ohio with my wife and daughter, I was able to bring this beer to my monthly homebrew meeting http://www.palebrewers.com. My beer was again very well received by those that were able to try it. Many guys commented on the aroma of pineapple, tropical fruit, and peach. The aroma is pretty intense.

The one thing that I was really impressed with was how “clean” the beer came out while bottling. These Cryo Hops do not have any of the vegetal matter that is found in pellet hops. Usually when I dry hop a beer, I throw the hop pellets into a muslin bag. I do this because I want to make sure my beer comes out clean and without any of the hop matter floating in my beer. I wanted to test out these Cryo Hops and see if indeed they hold up to what they say. I opened up the package and threw the Cryo Hops into my carboy without a muslin bag. The Cryo Hops floated on the top of my carboy and just hung in suspension for a week. As I said, the beer came out extremely clean. Due to time restraints and plus the fact that I wanted this beer for family, I did not do a Exbeeriment with it, ala Marshall Schott over at http://brulosophy.com. I do have another pack of Mosaic Cyro Hops. Maybe the guys over at brulosophy would like to do some collaboration.

Here’s my recipe for Den of Iniquity that features these wonderful, flavorful, and aroma inducing Cryo Hops. Cheers!

80%    Maris Otter

8%      Vienna

4%      Munich

4%      Crystal 40

4%      Carafoam

1 oz Chinook      60 Min.      13    AA        41.2 IBU

1 oz Mosaic        10 Min.      12.7 AA       14.6 IBU

1 oz Mosaic          7 Min.      12.7 AA       10.8 IBU

1 oz Mosaic          5 Min.      12.7 AA         8    IBU

2 oz Mosaic        Flameout      12.7 AA

*1 oz Mosaic        Dry Hop      12.7 AA       7 Days

*1 pack of Yakima Chief’s Mosaic Cryo Hops.

White Labs California Ale WLP001    70% Attenuation

Batch Size 5.5 Gallons

Boil Size      8 Gallons

Efficiency    75%

OG 1.070

FG  1.021

Color 8.2 SRM

Bitterness 74.5 IBU

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