Wanna brew a Stone beer?  Here is the recipe:

Stone Pale Ale
Yield: 5 Gallons (about 54 12-ounce bottles or 30 22-ounce bottles)
10 pounds plus 7 ounces crushed North American two-row pale malt
1 pound plus 4.2 ounces crushed 60L crystal malt
4.8 ounces crushed 75L crystal malt
About 9 gallons water
0.44 ounce Columbus hops (12.9% alpha acid)
½ tsp Irish moss
0.77 ounce Ahtanum hops (6.0% alpha acid)
1.19 ounces Ahtanum hops (6.0% alpha acid)
1 (35ml) package White Labs WLP007 Dry English Ale Yeast or WLP002 English Ale Yeast
1 cup plus 3 Tbsp light dried malt extract
Clean and sanitize all of your equipment.

Mashing
In a 10-galloln insulated cooler, combine the crushed malts with 3 gallons plus 12 cups of 172°F water. The water should cool slightly when mixed with the grain. Hold the mash at 156°F for 20 minutes.
Add 2 gallons plus 2 cups of 184°F water. The mixture should come up to 165°F.
Lautering & Sparging
Lauter the mash. Once the liquid is lower than the level of the grain, begin to slowly sprinkle 3 gallons plus 1 cup of 168°F water over the grains to start the sparge. Continue sparging.

The Boil
Set the brew kettle of wort on top of a propane burner and add water to bring the wort level up to about 6 gallons plus 12 cups, if needed. Bring the wort to a rapid, rolling boil. As it begins to come to a boil, a layer of foam and scum may develop at the surface. Skim it off and discard. Once the wort is at a full boil, put a hops bag containing the Columbus hops in the kettle and set a timer for 90 minutes. Stir the wort frequently during the boil and be watchful to avoid boil-overs.
At 15 minutes before the end of the boil, stir in the Irish moss. At 10 minutes before the end of the boil, put a hops bag containing the 0.77 ounce of Ahtanum hops in the kettle. When the boiling time is over, turn off the heat and put a hops bag containing the remaining Ahtanum hops in the kettle. Cover the kettle and immediately begin cooling the wort as quickly as possible.

Pitching Yeast and Fermentation
Once the wort has cooled to 72°F, discard the spent hops and check the specific gravity of the wort with a hydrometer. The target starting gravity is 1.057 (14 Plato).
Transfer the wort to the primary fermentation bucket. Pitch the yeast (or prepare a yeast starter).
Allow the wort to ferment through primary and secondary fermentation at 72°F until it reaches a specific gravity of 1.014 (3.5 Plato).

Bottling
When you’re ready to bottle, clean and sanitize the bottles, caps and bottling equipment. Put the dried malt extract in a medium saucepan and stir in just enough water to dissolve it. Bring the mixture to a boil over high heat. Remove from the heat, cover and let cool slightly. Proceed with bottling.

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Brewing setup

I have been using this setup for 3 years now, there is just enough elevation left to fill a 6.5 gal carboy.  No pumps and no lifting needed!   Note the water filter on the back wall.

Very useful brewing chart

I refer to this during every brew.

Great video on making beer

I thought this was really well done.

3 things she could have done to help her beer taste better:

• Don't let the water boil when soaking the malted grains!!! The water should be no hotter than 170f.
• Hydrate the yeast before adding it to the fermenter.
• Leave the lid off the boil kettle, there are compounds given off during the boil that should not be trapped by a lid (partially open isn't horrible, but no lid would be a safe bet).

4 things that were not shown but are very important:

• Sanitize the fermenter before fermentation
• Sanitize the bottles before bottling
• Add 3/4 cup of corn suger before bottling so your beer will be carbonated.
• Keep your fermenter in the dark, or cover it with a dark cloth to ensure the beer isn't light-struck.

2 Lagers

I did a Pilsner and a Dunkel last month, and they are slowly finishing fermentation in the chest fridge. I re-used the yeast from the Pilsner on the Dunkel, and now I am waiting for the last 15% of gravity to ferment away, it is taking a long time, I had hoped for 2 weeks in primary and 4 weeks in secondary, but it looks like it will be more like 8 weeks in secondary.

Reusing Yeast

I have reused yeast before, by pouring it out of the carboy and into a jug, preparing another starter prior to brewing and using that yeast. It worked as well as purchasing yeast at the homebrew shop and saved me $6.00.

This time, I brewed my West Coast IPA , and then 2 weeks later when fermentation had stopped, I racked it to secondary and brewed my Pale Ale and poured it on the yeast cake in the bottom of my primary carboy.

I was amazed at the difference, the beer went from a gravity of 1.059 to 1.014 in 2 days, completing fermentation in about 20% of the time! I will be racking to the conditioning keg tonight and may be able to drink the beer within 1 week of brewing!

I have decided to brew my stout this weekend and use the yeast cake 1 more time.

My best beer so far

West Coast IPA - I only have a couple bottles left, but this one is a winner. My brother-in-law loved it too.

It is modeled after the Green Flash IPA, and inspired by the Mammoth IPA. On a related note, I got up to Mammoth last week and tried their double brown, another winner. If you are anywhere that Mammoth beer is sold, you owe it to yourself to check it out.

Recent Brew Results

West Coast IPA - Still Fermenting 4 weeks later. Gravity is down to 1.016 so it should be ready next week. Tastes promising, it is still quite cloudy but it is hard to tell if that is the yeast or other issues. I plan to crash cool this beer once it is fully fermented.

American Lager - Tasted pretty good, I made another lager after that with all barley that tasted good as well, but it was a bit sweet. The mash for that lager was a step mash and I mashed out at 165. I think for my next lager I will be more careful on the mash temperatures and not let them get above 152, and let the mash go a bit longer.

Disaster Porter 2 - Was good, it went quick. I may back off the hops a bit more next time.

Hoppy Amber Ale - Was great, I would like to have this on tap 12 months a year if I had the space.

Extra Stout - Amazing flavor. The oak really helped. I used too much agave in this beer, it could stand to have a bit more body considering the alcohol levels. I have kept several bottles of this beer to ages since I think the alcohol bite will mellow with time.

West Coast Trip

The wife, kids and I headed up to Oregon via Yosmite and I got a chance to have some great beer. The bar at Curry Village in Yosemite serves up Mammoth Pilsner (good) and their Epic IPA (great).

I also got to taste the Deschutes Red Chair IPA at the Suttle Lake resort's restaurant. It was also amazing, and only $4.00/pint on tap there! After paying $9.00 for a 21 oz glass at Yosemite it seemed like a screaming deal.

I enjoyed the Mammoth IPA so much I decided to brew an IPA as one of my next brews. It tasted a bit like the Green Flash IPA that I found a recipe for here:

Green Flash Co.: West Coast IPA

6 Gal. batch
OG: 1.069
FG: 1.013-1.014
SRM: 8.8
IBU: ~93

14# American Two Row
1.31# British Carastan 30-37
1.31# CaraPils

0.5oz Simcoe @ 90min
0.5oz Columbus @ 90 min (optional)
0.25oz Simcoe @ 60min
0.25oz Columbus @ 60min
0.25oz Simcoe @ 30min
0.25oz Columbus @ 30min
0.75oz Simcoe @ 15min
0.75oz Columbus @ 15min
1oz Cascade @ 10min
0.5oz Simcoe @ Flameout
0.5oz Columbus @ Flameout

0.5oz of each: Amarillo, Simcoe, Columbus, Centennial, Cascade for Dry Hop

Mash Temp: 152F, Boil Time 90min

Yeast : WY1056 or WLP001
Ferment Temp: 68F -> 72F

Brew 14: Disaster Porter 2

The original Disaster Porter is of my favorites so far, and a favorite of my friend Greg's. He wanted to get in on another batch and came over with Ed to watch and help out.

I realized something with this brew. Watching someone else brew is like watching someone else cook. If you really want to do it yourself someday it is cool to learn, otherwise it isn't that much fun. They were good sports though, and we brewed up 10 gallons of delicious porter that is now in secondary and will be bottled for them and put on tap for me in about 2 weeks.

This was the first brew with my 10 gallon rubbermaid cooler, and the difference is amazing. I did a step mash as you can see below, and for the first time I nailed the temps and they held. The process went much faster even though I did 10 gallons instead of 5. The cooler could have held another 2 lbs of grain, but no more.

1:20 PM 5/2/2009 dough in at 154
1:32 PM 5/2/2009 Temp @ 140
2:00 PM 5/2/2009 Recirc 2 gals (draw off, boil, add again) + add hot water to 155
2:30 PM 5/2/2009 Recirc 2 gals to 165
2:44 PM 5/2/2009 Started Sparge
3:35 PM 5/2/2009 Started Boil of 12.5 gallons
3:45 PM 5/2/2009 Added 60 min hops
4:15 PM 5/2/2009 Added 30 min hops
4:40 PM 5/2/2009 Added 7 min hops + Wort chiller coil + Irish Moss
4:45 PM 5/2/2009 Added 0 min hops, started chill

Brew 13 - American Lager

My father-in-law only likes lagers like Kirin, Bud, and Sapporo. Last time he was here a year ago my brewing skills were not what they are now, and he didn't enjoy my homebrew very much, although he was polite and drank it.

For a while it looked like he would be coming back this year to visit so I decided to try to brew a Kirin clone.

My only other attempt at a Lager resulted in a bitterness that the owner of the local homebrew shop attributed to tannins from the malt husks. I can't for the life of me figure out how you are supposed to do a decoction mash without getting those tannins, but didn't want to repeat the experience and did a more basic step mash.

I didn't exactly want a Kirin beer, I like it well enough, but I prefer a Helles or all-malt lager like a Grolsch, so I reduced the 1.5 lbs of rice called for in the recipe to 1 lb and added some bitterness.

Well, the beer is now almost 2 months old and it is a bit sweeter than i like but not too bad. It turns out that my father-in-law won't be coming for a visit, but that is ok, at least I will enjoy it, and as the heat builds it is a good time to have a lighter beer on tap.

Final gravity is high at 1.014 instead of a targetted 1.010.

The process follows; it is the last brew I will do with my keg mash tun, I converted to a 10 gallon cooler and I like it a lot more.

Mash Strategy

Dough in at 150, observe drop to 130 wait 20 min.
Add soupy Rice
mash 135 to 145 for 45 min
Decoction to 150 to 155 for 20 min
Decoction to 160 wait 10-20 min
Start Sparge

12:56 PM 3/28/2009 water @ 150, ph = >6.2
12:59 PM 3/28/2009 Added 8 lbs of grist, mash at 142,
1:02 PM 3/28/2009 added 2 qts cold water, mash at 135
1:17 PM 3/28/2009 1 lb of Rice added, mash at 130
1:21 PM 3/28/2009 Sparge water is distilled, ph < 4.6
1:34 PM 3/28/2009 1 gal Decoction @160 added mash raised to 135
1:40 PM 3/28/2009 1 gal Decoction @170 added mash raised to 140
1:52 PM 3/28/2009 1.25 gal Decoction @180 added mash raised to 145
2:07 PM 3/28/2009 Mash ph = 5.4
2:07 PM 3/28/2009 Temp check: 140
2:25 PM 3/28/2009 1.25 gal Decoction @212 added mash raised to 150
2:32 PM 3/28/2009 1 gal decoction @212 added mash raised to 155
2:53 PM 3/28/2009 1 gal decoction @212 added mash raised to 158
2:50 PM 3/28/2009 started heading sparge water
3:03 PM 3/28/2009 Started Sparge
3:16 PM 3/28/2009 2.5 gal
3:33 PM 3/28/2009 7.75 gal, started boil

3:56 PM 3/28/2009 60 min hops added
4:46 PM 3/28/2009 10 min hops added w Irish moss

4:50 PM 3/28/2009 wort chiller inserted
4:56 PM 3/28/2009 Flamout, hops added
5:08 PM 3/28/2009 Wort chilled to 75

Brew 12:Hoppy Amber Ale

I really like Stone's Levitation ale.  At only 4.4% alcohol you can drink a couple without getting too buzzed, but it is very full of flavor.

I wanted to do something similar, and I found a reference to the ingredients, ABV and IBUs so I made up my own recipe to get me somewhere close and brewed it a week ago.  On Saturday I racked it to secondary, and had a sample.  It is a bit too sweet still, maybe another point of gravity is yet to be fermented,  but it tasted decent.  I will update this post once I taste it.

The brew was the fastest I have ever done.  The key is to set up a bit ahead of time, and to stay busy cleaning and clearing equipment so that when you are finished with the boil, all the other equipment is cleanded and put away.

I also paid close attention to the times on the chiller.  Brad is having trouble getting his temp to drop in less than 30 minutes, but for some reason mine is much faster, on this brew, it dropped to 80f in 10 minutes.

This brew is also the closest I have ever come to hitting the calculated OG, and volume.  I was within 0.001 of the inidcated OG, and within 0.3 gallons of the intended volume.

2:50 PM 3/7/2009 Achieved 170 in Mash Tun, mix water to drop temp slightly

2:56 PM 3/7/2009 Dough in @ 161, observe temp drop to 150

3:07 PM 3/7/2009 Temp = 145

3:19 PM 3/7/2009 Temp = 140, recirc started

3:23 PM 3/7/2009 Recirc 1.25 gallons temp to 150

3:32 PM 3/7/2009 Recirc 1.25 gallons temp to 158

3:40 PM 3/7/2009 Vorlauf started

4:10 PM 3/7/2009 Sparge Complete

4:30 PM 3/7/2009 Hops Added

5:15 PM 3/7/2009 Hops Added

5:22 PM 3/7/2009 Hops Added

5:27 PM 3/7/2009 Irish Moss Added

5:31 PM 3/7/2009 Flameout, Hops Added, Start Immersion Chiller

5:41 PM 3/7/2009 Temp = 80 deg

6:06 PM 3/7/2009 OG = 1.049

Tasting: Redhook ESB

Another of the beers I picked up in Oregon (although it is brewed in Washington).  I don't yet have a clear picture of what Redhook is shooting for, so I will try to pick up anything I can until I figure it out.

Tasting: Chilled to ~35 degrees (f) from a pint glass, after drinking this beer, I upped the temp on my beer fridge, it should really be tasted at 45 or higher.  The malt aroma doesn't come through at the lower temperatures.

Appearance: 2.5/3 Bright orange in color, very slight haze, .
Head: 2.5/3 Light foamy head that fades to thin film.
Aroma: 3/3 Very light malt aroma with hints of nut.
Flavor: 2.5/3 Prominent cascade hops, subdued malt flavor.  It tastes good, but not like I expected an ESB to taste.
Mouth feel: 3/3 Medium bodied, well carbonated, smooth on the palette.
Overall: 2.5/3 A great hoppy cascade ale, but I think not typical of an ESB.  Consider it a light IPA or a heavy Pale Ale.
Buzz: 2/3 ~6% ABV

A good beer, and highly recommended if you like American hops.  Purists may want to pass though.

Tasting: Deschutes Jubelale 2008

Tasting: Chilled to ~35 degrees (f) from a pint glass.

Appearance: 3/3 Deep red in color, the beer is very clear with tiny bubbles.
Head: 3/3 Light, foamy, cream-colored head that lasts.
Aroma: 3/3 Light hops and mild malt.
Flavor: 3/3 Wonderful biscuity flavor, with very strong hops profile.
Mouth feel: 3/3 Light bodied, medium-high carbonation, very pleasant somewhat piney bitterness remains.
Overall: 3/3 A very good beer, great price, and flavor. Not as rich as some holiday beers.
Buzz: 3/3 % Good kick, buzz arrives early.

I determined later that the temperatures below 35 degrees really don't bring out the best in a beer.  Future tastings will be done at 45.

Tasting: Deschutes Buzzsaw Brown

Not every seasonal beer is a 8%abv+ roasty, hoppy intense experience.   Deschutes Buzzsaw Brown is a classic brown ale.  A session beer for winter.

Tasting: Chilled to ~40 degrees (f) from a pint glass.

Appearance: 3/3 Mahogany color, the beer is very clear with tiny bubbles.
Head: 3/3 Light foamy head that lasts.
Aroma: 3/3 Very light malt aroma with hints of nut.
Flavor: 3/3 Wonderful malty flavor, slightly sweet, hints of praline, very low bitterness.
Mouth feel: 3/3 Light bodied, medium carbonation, smooth on the palette.
Overall: 3/3 A very good beer, my favorite brown ale to-date.
Buzz: 2/3 4.8% ABV, this is a beer that would be a great mid-day beer on the slopes.  It won't slow you down.

Tasting: Michelob Winter's Bourbon Cask Ale

Tasting: Chilled to ~40 degrees (f) from a pint glass.

Appearance: 3/3 Clear amber color, the beer is very clear for a winter seasonal

Head: 3/3 Nice creamy head of fine bubbles that thins slowly and remains around the rim.
Aroma: 3/3 A wonderful malt, some vanilla and subdued hops.
Flavor: 2/3 Somewhat sweet, with vanilla, hops and malt.
Mouth feel: 2.5/3 Medium-light body, medium-low carbonation, light on the palette.
Overall: 2/3 A decent beer, but not special as a seasonal offering, a bit too much vanilla for me.
Buzz: 2.5/3  6% abv

I really enjoy most of Michelob's craft beer series.  Although I don't purchase them very often (this bottle I received in trade for some other beer from a neighbor), they are well made, look great, and taste good too.   Unfortunately this beer is not one I would pick up again.  As I continued to drink it, it tasted more and more like a vanilla cream soda.

Beer Prices

I just finished a tasting of Hair of the Dog's Adam. The beer is priced a bit steep at $5.00 a bottle, but it is 10% abv.

Today I went to BevMo and saw that Stone increased their prices this month, so that it now costs $13.99 for a six-pack of Oaked Bastard, and almost $10.00!!! for a 6-pack of their 4.4% abv Levitation.

Why should a 10% beer cost twice as much (or more) than a 7% beer? Well, for a brewery like Hair of the Dog, where all but one of their beers are high ABV, it takes increasingly more malt to get the required fermentables from their beer. Breweries in London around the turn of the century had offerings of both high and low gravity beer, and they used the same mash to produce 2 beers with the early runnings going toward the higher gravity beer, and the later runnings saved for lower gravity beer. Brewing in this way permits the brewer to extract the maximum utilization of the malts they use, but it requires 2 boil kettles or somewhere to store the wort and isn't used in the US by craft brewers I have heard of.

High gravity beer also takes longer to ferment and since Adam is conditioned in the bottle, it takes longer to cellar the beer before it is sold.

So the same facilitty can produce 3-4 times the amount of force carbonated beer at 4.4% than it can a 10%, bottle conditioned beer.

Where Stone can make a bottle of Levitation for 25 - 40 cents in under a week, but charges over a dollar at wholesale, a bottle of Adam probably costs well over a 80 cents a bottle and requires several weeks before it can be distributed and probably sells for $2.00 at wholesale.

Tasting: Hair of the Dog Adam

Unlike his brother Fred, Adam was well carbonated. Let the tasting begin!

Tasting: Chilled to ~40 degrees (f) from a pint glass.

Appearance: 3/3 Dark Mahogany color, the beer is very clear where the light does make it through, which is great for a dark beer.

Head: 3/3 Nice mocha head that thins to about 1/8 inch but stays.
Aroma: 3/3 A bit of roasted malt, some smoke and subdued hops.
Flavor: 2.5/3 Sweet, tasting of roasted malts, smoke and more hops. Alcohol is present as well. Tasty, but a bit on the sweet side.
Mouth feel: 3/3 Medium to thick body, medium-low carbonation, silky on the palette.
Overall: 2.5/3 A very good beer, and within the style guides for an Old Ale, but just a bit too sweet.
Buzz: 3/3 At 10% abv, 1 bottle is equivalent to 3 bottles of Bud Select!

This is a good beer, but the price and the sweetness keeps it off the must-have list.

Tasting: Hair of the Dog Fred

I can't do a proper tasting of this beer because it is flat.

As in, no head, no carbonation, none.

The beer is bottle conditioned, and this is something I have experience with so I will go over it for those of you that have never studied brewing or home brewing.

During the fermentation process, the beer yeast converts the sugars to alcohol and create CO2 as a byproduct. In nature, wild yeast that finds it's way onto fruit and other sugar sources would use oxygen to consume the alcohol they create, but brewers (and winemakers) are careful to keep oxygen away from the beer and eventually either the alcohol kills most of the yeast, or the sugar is depleted and any yeast remaining rest in suspension or fall to the bottom of the fermentor.

Most beer is sent to a brite tank, or a conditioning tank after fermentation is complete, and CO2 is forced into the beer at a high pressure. Home brewers that don't have the equipment to force carbonate though, or those who prefer the flavor, bottle condition their beer.

Beer that is bottle conditioned requires 2 things: Yeast surviving in suspension, or added during bottling, and sugar to consume so that CO2 can be produced, creating carbonation.

The sugar can be added, or theoretically it could be remaining in the beer if fermentation is stopped early.

Since this beer is flat, it means that either:

1. There was not enough sugar for the yeast to eat
2. There was not enough yeast in suspension to eat the sugar
3. The bottles were not handled properly and the yeast was destroyed by temperatures they couldn't handle before they could ferment the additional sugars
4. The brewer did not wait long enough for the yeast to do their thing and I opened the bottle before it could start fermentation.

Since the beer is quite sweet, and there was a bit of yeast on the bottom of the bottle, I suspect problem number 3, combined with 4 as the source of the problem. This beer is 10% abv, so the yeast would take much longer to consume the sugars in the toxic (to them) beer than in a lower alcohol beer.

I purchased the beer at the end of 2 weeks of very cold (for Oregon) weather so perhaps the the warehouse was too cold and the yeast were killed before they could finish their work.

In any case, it was a big disappointment. I won't be able to purchase any more of this beer to see what the beer tasted like when properly handled since it is not distributed in my area, and I paid $5.oo for 12 ounces of sugary flat beer.

Tasting: Bridgeport Snow Cap Winter Warmer

One of the downsides to recording my impressions of new beers is that I have to have the energy to write something down before I crack it open, especially if the beer is from out of the area and I can't get another one.

Bridgeport Snow Cap Winter Warmer has a great label, I doesn't give the impression of trying too hard, just a nice festive winter theme.

Tasting: Chilled to ~40 degrees (f) from a large stemmed glass.

Appearance: 3/3 Beautiful mahogany/dark amber color, very clear where light can get through.
Head: 2/3 Nice cream head colored head that thins to a film and disappears.
Aroma: 3/3 Great lightly roasted malt supported by subtle, chocolate, coffee and toffee.
Flavor: 2.5/3 Lightly flavored, sweet with some hops, roast with toffee.
Mouth feel: 2.5/3 Medium body, medium carbonation, silky on the palette, not as thick as the aroma would suggest.
Overall: 2.5/3 A good beer, balanced, tasty, accessible.
Buzz: 2.5/3 Light buzz after 2.3 glass.

The label advertised full-bodied but didn't quite deliver. This beer gets extra points because it was very reasonably priced for a seasonal beer. So even though it didn't get 3/3 it is highly recommended.