Haiku #9

Haiku #9 was a Chocolate Maple Porter used from a beer kit from Brooklyn Brewshop.  One gallon batch. 

1) 1.2 lbs American 2 Row Malt
2) 0.3 lb Chocolate Malt
3) 0.2 lb Caramel 15 Malt
4) 0.2 lb Black Patent Malt

5) 0.4 oz Fuggle Hops (% AA)
6) 3/4 cup Maple Syrup (15 minutes boil)

7) English Ale Yeast (Solid)

Used Starsan sanitizer.

The Mash

Heated 8 cups of water to 160-170 deg F.  Added grain (placed grain a mesh bag).  Cooked for 60 minutes at 150 deg F.  Raised temperature to 170 deg F at the end of 60 minutes

The Sparge

Removed the grain mesh bag and allowed to drip dry.  Rinsed grain and mesh bag with a gallon of heated water.  Than ran the wort back through the mesh bag.

The Boil

Heated the wort until it began to boil at approximately 210 deg F.  Boil lasted 60 minutes with 0.3 oz of fuggle hops at 0 min (into boil) then added 0.1 oz of fuggle hops at  15 minutes.  Hops placed in a hop mesh bag for duration of boil.  Added 3/4 cups of maple syrup with 5 minutes to left in the boil.

The Fermentation

After boil, removed from heat, cooled wort to approximately 70 degrees.  Filtered the wort through a strainer.  Added the yeast, shook vigorously.  Yeast activated in about 12 hours.

The yeast began fermentation.  Allowed to sit for 2 week.  

The Bottling

Used 3 tablespoons of maple syrup and dissolved this in 1/2 cup of water, siphoned the beer into vessel, stirred and then siphoned into 9 regular bottles.  Allowed to sit for another 2 weeks.

The Tasting

Opened and tried on 12/20/12.  Awesome balanced taste.  Probably my best beer yet as it actually tastes like something you'd buy.  Very pleased.  Surprised that maple syrup doesn't come out as much in the flavor.  Thought it would be sweeter. 

Full and well bodied
Deep chocolate malt goodness
Hint of nature syrup

Great American Beer Fest

A journey back to the GABF.  Haven't been to the fest in about 19 years.  Being a brewer I decided I needed to taste the competition.  Was truly blown away by the magnitude of beers being poured for our delight.  Favorite moment was getting my picture with president of New Belgium brewery.  

My Favorites from the Fest:

Whoop Pass IPA
Black Butte XXIII
Good Chit Pilsner
Citrum IPA
Cone Lick'r
Sah'Tea
Green Monstah Strong Ale

Haiku #8 - Princess Peach

Haiku #8 was my first try at a fruit beer and I used neighbors peaches.  Also used Colorado grain so this is a somewhat local beer.  Loosely based on a peach recipe on BeerTools.com.  One gallon batch. 

1) 1.8 lbs Colorado 2 Row
2) 0.2 lbs Honey Malt
3) 0.2 oz Cluster Pellet Hops (7.7% AA)

4) 0.2 oz Mt. Hood Pellet Hops (4.1% AA)
5) 0.8 lbs Peaches (15 minutes boil)

5) White Labs WLP320 American Hefeweizen (Liquid)

Used Starsan sanitizer.

The Mash

Heated 0.5 gal of water to 160-170 deg F.  Added grain (placed grain a mesh bag).  Cooked for 60 minutes.  

The Sparge

Removed the grain mesh bag and allowed to drip dry.  Rinsed with a gallon of heated water.  Than ran the wort back through the mesh bag.

The Boil

Heated the wort until it began to boil at approximately 210 deg F.  Boil lasted 60 minutes with 0.2 oz of cluster (bittering) hops at 0 min (into boil) then added 0.1 oz of Mt. Hood hops (aroma) at 30 min and e5 minutes.  Hops placed in a hop mesh bag for duration of boil.  Added a slurry (food processed) of peaches (~ 0.8 lbs or about 10-12 that were pitted and pealed).

The Fermentation

After boil, removed from heat, cooled wort to approximately 50 degrees.  Allowed peach to settle but some peach material were floating.  Difficult to filter into fermentor.  Added the yeast.  Yeast activated in about 12 hours.

The yeast began fermentation.  Allowed to sit for 1 week.  After one week, transferred to a second glass carboy for secondary fermentation.

The Bottling

Used dextrose and dissolved this in 1/4 cup of water, siphoned the beer into into 8 regular bottles.  Allowed to sit for another 2 weeks.

The Tasting

Opened and tried on 10/11/12 (!). Good carbonation. Fluffy head, bit sticky (left residue on side of glass).  Can smell the peaches and a slight hint in the flavor.  Certainly not overpowering.  Good first try. 

Just a hint of peach

Nice smooth, blondish, with curly head

Fit for a Princess

Haiku #7 (The Y Clone)

Haiku #7 was an attempt to create a Yuengling clone.   Recipe cobbled together based on an overview of about 4 recipes.  Tried to take what was similar in each recipe and create something similar.  A one gallon brew was produced with following ingredients:

1) 1.4 lbs Belgian Pilsner
2) 1.0 lbs American 6 Row Malt
3) 0.2 lbs Caramel Malt (60 deg L)
4) 0.3 lbs Flaked Corn

5) 0.2 oz Cascade Pellet Hops (6.8% AA)

6) 0.2 oz Cluster Pellet Hops (7.9% AA)

7) Wyeast 2112 yeast California Lager (Liquid)

Used Starsan sanitizer.

The Mash

Heated 6.0 gal of water to 155-162 deg F.  Added grain (placed grain in a mesh bag).  Cooked for 60 minutes.  

The Sparge

Removed the grain mesh bag and allowed to drip dry.  Used heated water to rinse the grain in the mesh bag and to bring boil volume up to the correct amount.

The Boil

Heated the wort until it began to boil at approximately 210 deg F.  Boil lasted 60 minutes with 0.2 oz of cascade (bittering) hops at 0 min (into boil) then added 0.1 oz of cluster hops (aroma) at 30 min and 55 minutes.  Hops placed in a hop mesh bag for duration of boil.

The Fermentation

After boil, chilled wort to approximately 50 degrees.  Poured cool wort into a 1 gallon glass jug.  Added the yeast.

The yeast began fermentation.  Allowed to sit for 2 weeks.  Fermentation was a little incomplete.  Didn't have a standard bubbling although left town and did not see full fermentation.

The Bottling

Used dextrose and dissolved this in 1/4 cup of water, bottled into 6 x bomber bottles (~650 mL).  Allowed to sit for another 2 weeks.

The Tasting

Opened and tried on 7/27/12. Good carbonation, but the color was too light.  Good color and flavor.  Have to admit not nutty enough to taste like the real stuff.  Beer aged well, more flavorable after about a month refrigerated.

It's my Yuengling Clone

Good flavor, but wrong color

Pennsylvania thing?

Haiku #6.2 (Red Card Red 5 gallon)

Haiku #6.2 was the scale up recipe from my modifications of The Best of Brew You Own magazine (page 36).  The purpose of this brew was to mass produce (5 gallons!) for contest at the June 30th Rapids / Timbers game.  Performed at the Do Your Brew facility in Westminster (5/31/12), there were some recommended changes by the Owner, see recipe below.  Biggest change was from a whole grain to a partial mash.  

1) 6.0 lbs Golden Light (malt syrup) [change]
2) 1.0 lb 2 Row Pale Malt
3) 0.6 lb Munich Malt
4) 0.6 lb Crystal Malt (15 deg L)
5) 0.6 lb Crystal Malt (40 deg L)

6) 0.6 lbs Crystal Malt (75 deg L)
7) 0.1 lbs English Chocolate [change, for increase red color]

8) 1.0 oz Chinook Pellet Hops (11.1% AA)
9) 1.0 oz Centennial Pellet Hops (?% AA)

7) White Labs WLP001 California Ale (Liquid)

Used Iodine sanitizer.

The Mash

Heated 6.0 gal of water to 155-162 deg F.  Added grain (placed grain a mesh bag).  Cooked for 60 minutes.  

The Sparge

Removed the grain mesh bag and allowed to dry.

The Boil

Heated the wort until it began to boil at approximately 210 deg F.  Boil lasted 60 minutes with 1.0 oz of chinook (bittering) hops at 0 min (into boil) then added 0.5 oz of centennial hops (aroma) at 40 min and 55 minutes.  Hops placed in a hop mesh bag for duration of boil.

The Fermentation

Placed condenser in the boil to sanitize.  After boil, chilled wort to approximately 50 degrees.  Poured cool wort into a 5 gallon plastic bucket.  Specific gravity of the wort was 1.053.  Added the yeast.

The yeast began fermentation.  Allowed to sit for 1 week.  After one week, transferred to a glass carboy for secondary fermentation.

The Bottling

Specific gravity after fermentation was 1.011.  Beer was 5.6% alcohol.  Used dextrose and dissolved this in 1/4 cup of water, I siphoned the beer into a bucket and then bottled into 23 x bomber bottles (~650 mL) and 12 regular bottles.  Allowed to sit for another 2 weeks.

The Tasting

Opened and tried on 6/28/12. Good carbonation, would like to see more of a head (see photo).  Similar to Haiku #6.0 and #6.1 although not as bitter.  Good color and flavor, a tad nutty.  Good enough for 3rd place in the brew contest!

Haiku #6.1 (Red Card Red)

Haiku #6.1 was a recipe from The Best of Brew You Own magazine and was a St. Rogue Red Ale clone (page 36).  The purpose of this brew was to test reproducibility:

1) 1.4 lb 2 Row Pale Malt
2) 0.2 lb Munich Malt
3) 0.2 lb Crystal Malt (15 deg L)
4) 0.2 lb Crystal Malt (40 deg L)

5) 0.2 lbs Crystal Malt (75 deg L) 

6) 0.4 oz Warrior Pellet Hops (15.8% AA) [change]

7) White Labs WLP001 California Ale (Liquid)

Used StarSan sanitizer.

The Mash

Heated 2.5 quarts (10 cups) of water (refrigerator water which is carbon filtered) to 155 deg F.  Add grain and mixed.  Cooked for 60 minutes at 154-160 deg F.  

The Sparge

Heated additional 4 quarts of water (refrigerator water) to boiling then transferred to gallon fermentation jug.  Set up the strainer over the second pot and added the hot grain mash.  Then poured the heated water from the jug over the grains and into the second pot.  Once done recirculated the wort back through the grain once more into the original pot.

The Boil

Heated the wort until it began to boil at approximately 210 deg F.  This was done with just the middle heat on the inside burner on my stove.  Boil lasted 90 minutes with 0.2 oz of Hops at the 90 min to go for the boil then added the remaining 0.2 oz with 0 minutes to go.  

The Fermentation

Placed the brew pot into the sink with ice allowing the temperature to decrease to 70 deg F. Poured wort into a funnel filter into fermentor.  After the fermentor was full, the yeast was added and throughly mixed to aerate the liquid.  Note:  Liquid yeast is designed for 5 gallon batches.  This time did not shake the yeast but opened slowly and mixed with a tooth pick.  Still difficult to determine exact amount of yeast was added.

The yeast began fermentation.  I was traveling the day of fermentation so do not have confirmation that a good burp because.  When I left it was just starting to have a positive CO2 push.  Primary fermentation lasted for about 30 hours.  Transferred beer to the basement and put in the airlock.  Allowed to sit for 2 weeks.

The Bottling

Used bottling sugar and dissolved this in 1/4 cup of water, I siphoned the beer into a pot and then bottled into 5 x bomber bottles (~650 mL).  Allowed to sit for another 2 weeks.

The Tasting

Opened and tried on 6/7/12. Good carbonation.  Similar to Haiku #6 although not as good.  Good color and flavor, little too bitter, not a great aftertaste.   

Haiku #6 (Red Card Red Trial)

Haiku #6 was a recipe from The Best of Brew You Own magazine and was a St. Rogue Red Ale clone (page 36).  My desire was to brew something known, that was red, and had some bitter bite.  It was made with the following ingredients:

1) 1.4 lb 2 Row Pale Malt
2) 0.2 lb Munich Malt
3) 0.2 lb Crystal Malt (15 deg L)
4) 0.2 lb Crystal Malt (40 deg L)

5) 0.2 lbs Crystal Malt (75 deg L) 

6) 0.4 oz Warrior Pellet Hops (15.8% AA) [change]

7) White Labs WLP001 California Ale (Liquid)

Used StarSan sanitizer.

The Mash

Heated 2.5 quarts (10 cups) of water (refrigerator water which is carbon filtered) to 155 deg F.  Add grain and mixed.  Cooked for 60 minutes at 154-160 deg F.  

The Sparge

Heated additional 4 quarts of water (refrigerator water) to boiling then transferred to gallon fermentation jug.  Set up the strainer over the second pot and added the hot grain mash.  Then poured the heated water from the jug over the grains and into the second pot.  Once done recirculated the wort back through the grain once more into the original pot.

The Boil

Heated the wort until it began to boil at approximately 210 deg F.  This was done with just the middle heat on the inside burner on my stove.  Boil lasted 90 minutes with 0.2 oz of Hops at the 90 min to go for the boil then added the remaining 0.2 oz with 0 minutes to go.  

The Fermentation

Placed the brew pot into the sink with ice allowing the temperature to decrease to 70 deg F. Poured wort into a funnel filter into fermentor.  After the fermentor was full, the yeast was added and throughly mixed to aerate the liquid.  Note:  Liquid yeast is designed for 5 gallon batches.  This time did not shake the yeast but opened slowly and mixed with a tooth pick.  Still difficult to determine exact amount of yeast was added.

The yeast began fermentation and a fairly consistent burp began.  Primary fermentation lasted for about 36 hours.  Transferred beer to the basement and put in the airlock.  Allowed to sit for 2 weeks.

The Bottling

Used bottling sugar and dissolved this in 1/4 cup of water, I siphoned the beer into a pot and then bottled into 5 x bomber bottles (~650 mL).  Allowed to sit for another 2 weeks.

The Tasting

Opened and tried on 4/21/12. Good carbonation.  See photo.  Good flavor, little too bitter, not a great aftertaste.   

Got a Red Card (Red)

Two Yellows don't make a Red

When making your beer!

Haiku #5

Haiku #5 was a recipe from The Best of Brew You Own magazine and was an Anchor Steam Clone.  My desire was to brew something known so I could do a taste comparison.  It was made with the following ingredients:

1) 2.0 lbs 2-Row, Rahr

2) 0.2 lbs Crystal Malt (60 deg L) **As you can see from the color I obviously used the wrong malt**

3) 0.4 oz German Northern Brewer Pellet Hops (9.6%AA)
4) 1/2 tsp Irish Moss

6) White Labs WLP820 Octoberfest (Liquid) [change]

Used StarSan sanitizer.

The Mash

Heated 2.5 quarts (10 cups) of water (refrigerator water which is carbon filtered) to 160 deg F.  Add grain and mixed.  Cooked for 60 minutes at 154-160 deg F.  With 5 minutes to go raised temperature to 168 deg F for 5 minutes.

The Sparge

Heated additional 4 quarts of water (refrigerator water) to boiling then transferred to gallon fermentation jug.  Set up the strainer over the second pot and added the hot grain mash.  Then poured the heated water from the jug over the grains and into the second pot.  Once done recirculated the wort back through the grain once more into the original pot.

The Boil

Heated the wort until it began to boil at approximately 210 deg F.  This was done with just the middle heat on the inside burner on my stove.  Boil lasted 90 minutes with 0.2 oz of Hops at the 60 min to go for the boil then added 0.1 oz at 15 minutes and then 0.1 oz with 0 minutes to go.  Also at 15 minutes to boil added Irish Moss.  Tasted the wort and it was very sweet.

The Fermentation

Placed the brew pot into the sink with ice allowing the temperature to decrease to 70 deg F.  Allowed the mix to settle this time using the principle of stirring it until the sediment formed a cone in the center of the brew pot.  Siphoned from the edges into the fermentor.  After the fermentor is full, the yeast was added and throughly mixed to aerate the liquid.  Note:  Liquid yeast is designed for 5 gallon batches.  This time did not shake the yeast but opened slowly and mixed with a tooth pick.  Still difficult to determine exact amount of yeast was added.

The yeast began fermentation and a fairly consistent burp began.  Primary fermentation lasted for about 36 hours.  Transferred beer to the basement and put in the airlock.  Allowed to sit for 2 weeks.

The Bottling

Used bottling sugar and dissolved this in 1/4 cup of water, I siphoned the beer into a pot and then bottled into 4 x bomber bottles (~650 mL).  Allowed to sit for another 2 weeks.

The Tasting

Opened and tried on 3/18/12. Good carbonation.  See photo.  Good flavor although not the Anchor Steam taste I was expecting.  Flavor was kind of nutty.  This nutty flavored deepened in later bottles I drank.  

Oops used the wrong grain

A light and nutty flavor

Have to try again

Haiku Beer #4

Haiku #4 was a recipe from beertools.com for a Light Hybrid Beer.  My desire was to brew something light.  Called Azorean Brewer's Kolsch (5.0% ABV, not verified) it was made with the following ingredients (this recipe really just served as a basis as I had some left over hops I needed to use and of course all of the ingredients weren't available):

1) 1.20 lbs Germen Pilsen

2) 0.60 lbs German Vienna

3) 0.20 lbs Belgium Pilsner (change)

4) 0.05 lbs White Wheat (change)

5) 0.4 oz Willamette Pellet Hops (4.5%AA) [change]

6) White Labs WLP029 German Ale Kolsch Yeast (Liquid) [change]

Used StarSan sanitizer.

The Mash

Heated 2.5 quarts (10 cups) of water (refrigerator water which is carbon filtered) to 130 deg F.  Add grain and mixed.  Cooked for 20 minutes at 132 deg F and stirred fairly frequently and then cooked additional 45 minutes at 154-160 deg F.  

The Sparge

Heated additional 4 quarts of water (refrigerator water) to boiling then transferred to gallon fermentation jug.  Set up the strainer over the second pot and added the hot grain mash.  Then poured the heated water from the jug over the grains and into the second pot.  Once done recirculated the wort back through the grain once more into the original pot.

The Boil

Heated the wort until it began to boil at approximately 210 deg F.  This was done with just the middle heat on the inside burner on my stove.  Boil lasted 60 minutes with 0.2 oz of Willamette Hops at the start of the boil then added 0.1 oz at 15 minutes and then 0.1 oz with 1 minutes to go.  Tasted the wort and it was very sweet.

The Fermentation

Placed the brew pot into the sink with ice allowing the temperature to decrease to 70 deg F.  Allowed the mix to settle this time.  When pouring into the fermentor it was strained into a larger pot then transferred to the fermentor.  After the fermentor is full, the yeast was added and throughly mixed to aerate the liquid.  Note:  Liquid yeast is designed for 5 gallon batches.  This time did not shake the yeast but opened slowly and mixed with a tooth pick.  Still difficult to determine exact amount of yeast was added.

The yeast began fermentation and a fairly consistent burp began.  Primary fermentation lasted for about 36 hours.  Transferred beer to the basement and put in the airlock.  Allowed to sit for 3 weeks.

The Bottling

Used bottling sugar and dissolved this in 1/4 cup of water, I siphoned the beer into a pot and then bottled into 4 x bomber bottles (~650 mL).  Allowed to sit for another 2 weeks.

The Tasting

Opened and tried on 2/1/12. Great big bubble carbonation.  See photo.  Good light beer flavor with some backbone.  First time I used the bottle caps and based on the secondary fermentation this is the way to go.  

A light hybrid beer

Brew again in the Summer 

Refreshing cool taste

Haiku Beer#3

Haiku #3 was a recipe from beertools.com for a stout.  My desire was to brew something for the Holidays.  Called Oaty Malty Madness (5.9% ABV, not verified) it was made with the following ingredients (didn't follow the recipe exactly):

1) 1.75 lbs Maris Otter
2) 0.13 lbs Crystal 60L
3) 0.04 lbs Black Roasted Barley
4) 0.04 lbs English Chocolate (change)
5) 0.04 lbs Torrified Wheat
6) 0.13 lbs Oaks Flaked

7) 0.3 oz Cascade (5.5%AA)

8) White Labs WLP028 Edinburgh Scottish (Liquid) [change]
9) 2 tsp Pumpkin Pie Spice (change)

Used StarSan sanitizer.

The Mash

Heated 2.5 quarts (10 cups) of water (refrigerator water which is carbon filtered) to 154-160 deg F.  Add grain and mixed.  Cooked for 90 minutes at 144-160 deg F and stirred fairly frequently.  Once heated, heat can be removed and then added again around 30 - 40 minutes. 

The Sparge

Heated additional 4 quarts of water (refrigerator water) to boiling then transferred to gallon fermentation jug.  Set up the strainer over the second pot and added the hot grain mash.  Then poured the heated water from the jug over the grains and into the second pot.  Once done recirculated the wort back through the grain once more into the original pot.

The Boil

Heated the wort until it began to boil at approximately 210 deg F.  This was done with just the middle heat on the inside burner on my stove.  Boil lasted 90 minutes with 0.3 oz of Cascade Hops at the start of the boil then added 1 tsp of Pumpkin Pie Spice and then with 10 minutes to go added final 1 tsp of Pumpkin Pie Spice.  Tasted the wort and it was very sweet.

The Fermentation

Placed the brew pot into the sink with ice allowing the temperature to decrease to 70 deg F.  Allowed the mix to settle this time.  When pouring into the fermentor it was strained into a larger pot then transferred to the fermentor.  After the fermentor is full, the yeast was added and throughly mixed to aerate the liquid.  Note:  Liquid yeast is designed for 5 gallon batches.  This time did not shake the yeast but opened slowly and mixed with a tooth pick.  Still difficult to determine exact amount of yeast was added.

The yeast began fermentation and a fairly consistent burp began.  Primary fermentation lasted for about 36 hours.  Transferred beer to the basement and put in the airlock.  Allowed to sit for 2 weeks.

The Bottling

Used bottling sugar and dissolved this in 1/4 cup of water, I siphoned the beer into a pot and then bottled into 6 x 500 mL bottles.  Allowed to sit for another 3 weeks.

The Tasting

Opened and tried on 12/21/11. Slight carbonation.  See photo.  Good basic flavor.  Two of the bottles once again did not have secondary carbonation which causes this beer to taste awful.  Two of the bottles were really good and one just didn't taste right (too spicy).  Probably need to use a bottle cap type system.

A dark Christmas Ale

Hint  of pumpkin spice, maybe

Warming, fire place beer

Haiku Beer #2

Haiku #2 was a recipe from my local beer store in which I desired to make an amber ale.  Called DYB Bronco Amber Extract (5.3% ABV, not verified) it was made with the following ingredients:

1) 0.05 lbs Belgian Caramel
2) 0.05 lbs Golden Naked Oats
3) 0.06 lbs Crystal 150L
4) 1.45 lbs Briess Golden Light Liquid (Malt Extract)

5) 0.1 oz Warrior (16%AA)
6) 0.1 oz Willamette Type 90 (4.8%AA)

7) White Labs WLP001 California Ale (Liquid)

Used StarSan sanitizer which is a lot more friendly than the C-Brite.  

The Mash

Heated 2.5 quarts (10 cups) of water (refrigerator water which is carbon filtered) to 154-160 deg F.  Add grain and mixed.  Cooked for 60 minutes at 144-152 deg F and stirred fairly frequently (not a lot of grain on this recipe).  Once heated, heat can be removed and then added again around 30 - 40 minutes.  After the mash, I then added the liquid malt.  Straight sugar!  Wow that is an easy way to add sugar.

The Sparge

Heated additional 4 quarts of water (refrigerator water) to boiling then transferred to gallon fermentation jug.  Set up the strainer over the second pot and added the hot grain mash.  Then poured the heated water from the jug over the grains and into the second pot.  Once done recirculated the wort back through the grain once more into the original pot.

The Boil

Heated the wort until it began to boil at approximately 210 deg F.  This was done with just the middle heat on the inside burner on my stove.  Boil lasted 60 minutes with 0.1 oz of Warrior Hops at the start of the boil then added 0.1 oz of the Willamette Hops with 15 minutes to go then the final 0.1 oz of Willamette with 1 minute to go.  

The Fermentation

Placed the brew pot into the sink with ice allowing the temperature to decrease to 70 deg F.  Allowed the mix to settle this time although not a lot of sediment on this one as the grain was pretty light.  When pouring into the fermentor it should be strained into a larger pot then transferred to the fermentor has it is tough to filter and pour through the funnel.  After the fermentor is full, the yeast was added and throughly mixed to aerate the liquid.  Note:  Liquid yeast is designed for 5 gallon batches.  It is suppose to warm to room temperature before adding and then to correctly mix I shook which was a disaster!  Foamed up and was impossible to tell how much yeast was added.  I estimated maybe I added twice as much?  

The yeast began fermentation and a fairly inconsistent burp began as compared to my first batch.  Excessive bubbling later in the fermentation and filled into the tubing.  Primary fermentation lasted for about 36 hours.  Transferred beer to the basement and put in the airlock which was a bit too early has additional CO2 filled the airlock.  Wonder if the added yeast was cause of this?  Allowed to sit for 2 weeks.

The Bottling

Used bottling sugar this time and dissolved this in 1/4 cup of water, I siphoned the beer into a pot and then bottled into 7 x 500 mL bottles.  Smelled and looks good.  Allowed to sit for another 2 weeks.

The Tasting

Opened and tried on 11/16/11. Some slight carbonation probably needed an extra week (?).  See photo.  After additional week carbonation was a bit more.   Good basic flavor.  First bottled tasted like a amber.  With each additional opening the amber shifted into a more fruity flavor?

Your basic red ale

It's tasty full well balanced

Will brew more of this

Haiku Beer #1

Haiku #1 was from a beer kit from Brooklyn Beer Shop.  An Everyday IPA (6.8% ABV?, not verified) loaded citrus hops made with the following ingredients:

1) Malted Barley Blend

2) Columbus Hops

3) Cascade Hops

4) Safale US-05 Yeast (dry)

Used C-Brite sanitizer which isn't very user friendly.  

The Mash

Heated 2.5 quarts of water (refrigerator water which is carbon filtered) to 160 deg F.  Add grain and mixed.  Cooked for 60 minutes at 144-152 deg F and stirred fairly frequently.  Once heated, heat can be removed and then added again around 30 - 40 minutes.  I love the smell at this stage of the process.  It smells earthy.

The Sparge

Heated additional 4 quarts of water (refrigerator water) to boiling then transferred to gallon fermentation jug.  Set up the strainer over the second pot and added the hot grain mash.  Then poured the heated water from the jug over the grains and into the second pot.  Once done recirculated the wort back through the grain once more into the original pot.

The Boil

Heated the wort until it began to boil at approximately 210 deg F.  This was done with just the middle heat on the inside burner on my stove.  Boil lasted 60 minutes with Columbus Hops at the start of the boil then added 1/5 of the Cascade Hops every 15 minutes after with the second to last batch going in 55 minutes into the boil.  At the end of the boil added final fifth of hops.  

The Fermentation

Placed the brew pot into the sink with ice allowing the temperature to decrease to 70 deg F.  While it is quicker to cool with stirring this causes the sediment to resuspend.  It is probably best to just let it settle and thus not allow a whole lot of this to transfer into your fermentor.  When pouring into the fermentor it should be strained into a larger pot then transferred to the fermentor has it is tough to filter and pour through the funnel.  After the fermentor is full, the yeast should be added and throughly mixed to aerate the liquid.  Note:  After transfer I had more than a gallon of liquid, so perhaps I did not have a big enough rolling boil?  

After about 7 hours, the yeast began fermentation and a fairly consistent burp began.  Upon settling there was approximately an inch of sediment.  Primary fermentation lasted for about 36 hours.  Transferred beer to the basement and put in the airlock.  Allowed to sit for 2 weeks.

The Bottling

Using honey and dissolving this in 1/4 cup of water, I siphoned the beer into a pot and then bottled into 6.5 500 mL bottles.  Lot of sediment.  Allowed to sit for another 2 weeks.

The Tasting

Looked like an IPA, tastes more citrusy then hoppy.  Minimal carbonation.  Turned out of the 7 bottles half had no carbonation while the other half did.  She photo.  I image the honey wasn't sufficient.

First beer adventure

Went IPA, Kind of flat

More citrus, then hop!

Good Beer

Beer of the year so far. Great deep hoppy flavor. Very refreshing. Yummm

Yuengling Traditional Lager

Green bottle, reddish beer! Not for sure where I first drank a Yuengling (that is German by the way not Asian). But was in Alabama last week and had the chance to enjoy a tasty six pack. The oldest US brewery that first started brewing in 1829 (Molson is the oldest in North America) in Pottsville, PA which is somewhere between Harrisburg and Allentown. Anyway a good basic lager. I really like how the amber comes through the green tinted bottle. It seems I have been really liking east coast beers of late which isn't a good thing since I am west!

Harpoon IPA

The origins of India Pale Ale (IPA) dictate its flavor profile. As a result of needing a beer that could withstand the trip from England to India via unrefrigerated sailing vessels, the English brewers took advantage of two natural preservatives: alcohol and hops. So there is the official designation of this fine type of beer. IPA is a personal favorite...I like the strong hoppy taste and finish. Found this beer about 2 years ago and loved it. Can't find it here in Colorado but did recently enjoy it while traveling in the South last week. Their UFO (Unfiltered wheat Offering) was a good taste too.

Sessions

Found this beer last summer while traveling in the Northwest. It is a quirky beer. Basic American Lager...no thrills...but love the packaging. Good summer beer travels well, small bottle fits nicely in the palm of your hand. Bottle caps have rock, paper, and scissors underneath the cap. A beer that doesn't take itself too seriously...good for quenching that summer thirst.

Sweaty Betty

How could this beer not be good? Last year I went to the opening tap night...hmmmm fresh sweaty betty! Got a hold of some this year and still the same great old sweaty betty! Find some and grab hold