Brew #76: Abita TurboDog clone

A friend of mine took a trip to New Orleans and had some of the TurboDog.
He came back with a taste for it and I was looking for something new to
brew. I've had it in the primary long enough that I think it has already
clarified as well. I think I'll make room and get it in a keg right away.

This went straight from primary fermenter (plastic bucket) into the keg. It sat five weeks and I hope that is short enough that any off flavors from the yeast aren't detracting from the beer.

Brewed: 12-02-2007
Kegged: 01-10-2008

OG=1.044@67F
FG=1.006@70F

ABV=4.978%

Brew #75: Bavarian Doppelbock

I had an Andechs Dunkel Doppelbock when I was in Munich in September. Yummy! Nice and malty. I had to make some of my own. The taste when I racked it has me anticipating when I can clear some space and get this in a keg.

Now it's in a keg. Warm and flat, it has a nice malty character, good flavor. It's a bit boozy though, you can tell it's got a bit of alcohol in it. Off to the fridge to see how the taste changes when it gets cold and carbonated.

It's nice and sweet with a touch of bitter from the darker malts. I can still taste that it has a good bit of alcohol. I still think it might get better with a bit mroe age, but I happen to like it enough that it may not get the chance to age.

Brewed: 11-17-2007
Racked: 11-30-2007
Kegged: 01-27-2008

OG=1.082@70F
FG=1.016@70F

ABV=8.646%

Brew #74: Double Chocolate Stout

They didn't have the Chocolate Malt so I substituted Chocolate Wheat Malt. It is supposed to give the finished beer a touch extra body. This will get the full bar of chocolate again and the 4 oz. of raspberry extract. When melting the chocolate, I plan on refrigerating it. Hopefully the oils will go to the top and harden so I can scrape them off. Then I may have better head retention. Still, I like the flavor. The head retention is only a small item compared to that. What's interesting is that the recipe now calls for the cocoa powder to be added for the last 15 minutes of the boil. A previous one added it only at kegging time.

I tried my plan of melting the chocolate and refrigerating it. Oils didn't separate like I wanted. Maybe I didn't put enough liquid in. Oh well, I liked the last one, so I went ahead with kegging it. I took some to the ZEALOTS meeting on the 10th and the raspberry was still potent. I drew off the one growler and then switched it over to beergas.

At a party on the 15th, the pour was giving a nice thick head, but it would dissipate quickly. Those darned oils. After drinking it, your glass would be lined with chocolate residue. It's still a fun beer.

Brewed: 11-06-2007
Racked: 11-30-2007
Kegged: 02-08-2008

OG=1.056@66F
FG=1.012@70F

ABV=5.76%

Brew #73: Ahtanum Pale Ale

I made this recipe twice at the beginning of the year. Here I'll make it again and maybe have it ready for serving at Super Bowl Party time. I liked the batch made with only 1 oz. better. 2 ounces go just a touch over the top.

Brewed: 10-26-2007
Racked: 11-06-2007 (dry-hopped w/1 oz. Ahtanum)
Kegged: 02-14-2008

OG=1.046@70F
FG=1.006@70F

ABV=5.24%

Brew #72: White Oak Porter #2

I liked the first one so much I had to brew another. I am using oak spirals this time.

Instead of the 3 week soak with the oak chips, I've gone 6 1/2 weeks. BIG DIFFERENCE. This batch tastes like wood. Pure wood. No porter flavor is coming through, it's just wood. I mentioned it to one of the ZEALOTS, they had the opinion that the wood flavor will lessen over time and suggested that I wait a year. I may try to see if I can blend this with another beer and find someway of making it taste worthwhile.

Brewed: 10-14-2007
Racked: 10-26-2007
Kegged: 12-11-2007

OG=1.052@75F
FG=1.0??@75F

ABV=

Brew #71: AHS Our Special Holiday Ale

The first batch that I did turned out to taste too good. I know I'd better get another batch going to have some for Christmas or New Year's.

The first batch was better when it was warm and flat. This one tasted just a bit more bitter right off. Maybe a bit more age will round that out. This one will be served at a holiday party on Dec. 15.

Brewed: 10-07-2007
Racked: 10-24-2007
Kegged: 11-17-2007

OG=1.047@70F
FG=1.005@70F

ABV=~5.502%

VACATION! Sept 14-29, 2007

Whee! I get to go on vacation! First I jet over to D.C. and visit family. My aunt is having a party for her 80th. After a couple of days, I head over to Germany with my sister. The plan: land in Munich, get to the BMW factory and pick up my brand new car. I get to drive it until the 28th. BMW - Beer Maker Wagon.

Picked it up with 3 miles on the odometer. I went from Munich up to Copenhagen, then down to Stuttgart, over to Nurnberg, dropped off the car near Munich with 2012 miles on it then hit Oktoberfest and flew home. Not bad for 9 days.

I didn't have much for beer adventures on the trip. I had a very nice Andechs Dunkel Doppelbock in Munich, a "Potsdamer" by Rendsberg on the northern border (it's the local Pils with some raspberry flavoring added), then pretty much just local Pils or Dunkels. I got a liter of the Augustiner at Oktoberfest. Fun times!

Now I wait for my car to get shipped. I have to wait 6 weeks since I dropped it off and all I have is the souvenir front plate and one of the keys to show that I own a car.

Happily, all of my beer pulled through my two week absence. I've carbonated the Holiday Spiced Ale and taken it to a small party. One woman said it was the best beer she ever had. I happen to think that it has aged well enough to mellow out some of the spices and it is very drinkable. Good enough that I'd better make another batch if I want to have some through Christmas.

Brew #70: Summit IPA

I read about the Summit hops and how they give off orange and tangerine flavors. It had me intrigued. At least I'll get a taste of them in this brew.

Brewed: 08-14-2007
Racked: 09-13-2007
Kegged: 11-17-2007

OG=1.068@70F
FG=1.002@70F

ABV=~8.646%

Brew #69: Double Chocolate Stout

My last batch was split in twain for experiments. One half became a Midnight Chocolate Bar Stout that had two type of Scharfenberger chocolates and raspberry extract. Once it got carbonated I was instantly sad with the knowledge that I only had 2.5 gallons of this ambrosia. Before that was gone, I knew I wanted a full batch by Thanksgiving/Christmas. This one I plan on pushing with Nitrogen. I like nice things and I've got the deluxe regulator on order, $110 for the reg, another $100 for the tank, and some extra to get a three way manifold so that I can have a few stouts if needed.
I did buy an 80 cubic foot tank for the beergas. It requires a high pressure (25-30 psi) and a restrictor faucet. Still working on getting the pressure right. Lately, I get pure foam. You get to watch the cascade for a while before you drink.

Brewed: 09-04-2007
Racked: 09-11-2007
Kegged: 10-18-2007

OG=1.056@68F
FG=1.012@73F

ABV=~5.764%

Brew #68: Ayinger EDtoberfest

This is the AHS Ayinger Oktoberfest clone recipe. I'd been drinking a few of these for "inspiration" when I brewed the Scotch Ale. I loved the taste so much, I have to see if I can come close. Then I'll have 5 gallons of this oh-so-yummy beverage.
Update: It's got that malty taste, just not quite as much as the original. The flavor may still come out better with a bit more carbonation.

Brewed: 08-22-2007
Racked: 08-30-2007
Kegged: 10-08-2007

OG=1.053@70F
FFG=1.012@72F

ABV=5.37%

20070818

Just racked my Red off of the dry hops to clean most of the hops out. I just racked a Pale straight into keg last week and had too many hops get into the keg with the beer. The hops sank to the bottom and clumped up on the liquid intake. Every glass that I drew was pure foam. I had to blow gas down the liquid line to get the clump blown out. I'm still getting quite a few of the Cascades with every glass. So the Red was racked to a second secondary and I got rid of most of the hops from the dry hop. There will still be some left when I go to keg, but it will be much less than the Pale.

I also racked the Scotch Ale. I've drawn some off to share a taste with Ronnie and friends. It is still higher gravity than what the recipe calls for. I'm hoping that the yeasties will still do some work. Very sweet and the peat flavor is coming through big time.

My friend Bryan and I have plans to keg up a Chocolate Stout on Tuesday. We'll split the batch in half and do interesting things to them. I'd like to see if I can make a Marzipan Stout, one that reminds me of Ritter Sport Marzipan. Instead of a double chocolate, we were thinking of a triple or quadruple chocolate. Time will tell.

Plans: Next batch has to be an Ayinger Oktoberfest-Marzen clone. I don't lager, and I wonder how it will do as an ale. I have to move things through the pipeline though. An ESB is in one of my primaries, I've got my Red, the Scotch Ale, a Holiday Spiced Ale, Dave's Porter, and the Chocolate Stout taking up my secondaries. My fridge has a Peach Ale, Belgian Summer Saison, White Oak Porter, Psychedelic Monk, Super Puppy Pale, and Root Beer filling it up, and I have two empty kegs. The Peach Ale felt rather light, the root beer too. I'd bet the Porter and Saison are only half full. It will be time to bottle soon to clear out some space.

Brew #67: Extra Crystal Bitter

This is the AHS ESB recipe and I'm planning on putting leaf hops into the keg with it. I had done it before with Kent Goldings and I loved the finish. The first taste pounded your taste buds with piney notes, but the finish made it all worthwhile. When getting the recipe, there were no Kent Golding leaf hops, so I'm going to try Crystal. I've never tasted them as a dry-hop. Should be interesting. This brew I did late addition on the extract, but at 15 minutes left of the boil, not an extra bit of time at the end. I used Irish Moss to clear it up a bit more. Sadly, I fell asleep while it was cooling. 5 hours later, I awoke and turned off the wort chiller and got the yeast pitched. It hasn't taken off like some of the past ESB's. Maybe tomorrow.
Update: Got this one in the keg with Crystal Leaf hops in a muslin bag weighted with marbles. It is carbonated and the Crystal Hops are mellow enough that the balance is still good. I can still get a taste of the malt. It's a flavor that doesn't stand out. Instead it goes down mellow.

Brewed: 08-14-2007
Racked: 08-21-2007
Kegged: 09-09-2007 (kegged with 1/2 oz. Crystal Leaf hops.)

OG=1.053@70F
FG=1.004@77F

ABV=6.288%

Brew #66: Scotch Ale

I've been commissioned to make a Scotch Ale. My friend Ronnie read about it and would like to try it. He bought the ingredients for the AHS Scotch Ale mini mash recipe including a 1% alcohol boost and two vials of Edinburgh Ale yeast. The final beer should get up to 9%. Brewed it last night and had no boilover. Yay for keeping the stovetop clean! I've taped some of my steps. I'll have to edit it down and post it on youtube. I'm expecting this to blow the top, but it will take a day or two.
Update: I was expecting BIG things from this, like a fermentation that would blow the top. I rigged up a blow-off tube into a quart bucket half full of water and everything. The fermentation was a constant bloop-bloop-bloop for a couple days and then settled down. Nothing huge though. It is looking rackable only 4 days later. I'll still wait out the week. I'll draw a bit off and let Ronnie try a taste over the weekend.

Brewed: 08-10-2007
Racked: 08-17-2007
Kegged: TBD

OG=1.089@76F
FG=TBD

ABV=TBD

Brew #65: Spiced Holiday Ale

My friend's wife always wants unique flavors. This one may fit the bill. It had a spice pack with cinnamon, cloves, nutmeg, and ginger. I've been told that it will be a spice bomb at first. After two months in the keg, the flavors will mellow and really be good.
Update: Took a look on the 10th, there was still foam on the beer. Not ready for racking yet. I'll wait another few days.

Brewed: 08-03-2007
Racked: 08-12-2007
Kegged: TBD

OG=1.050@72F
FG=TBD

ABV=TBD

20070727: Thoughts

I collaborate on a few brews with my dive buddy Dave. Since he buys the ingredients, I don't count his brews on my list. Still, we estimate that we've done nine or ten together. Tonight's brew is a Vanilla Porter - extract recipe (not mini-mash). All told, we finished this one in a touch over three hours - three and a half including clean up.

While the boil was going, I was able to rack my second Red #4 to make room in a primary. I always siphon a taste off. Dave said that it was very hoppy. I enjoyed it because the Saaz hops are exactly the flavor I'm going for. The Red gets dry hopped with Saaz Auscha hops for a couple/three weeks. I may rack again to try to filter off the hops and then finally to keg.

We also took the time to keg my third batch of a Belgian Summer Saison in 5 months. I was smiling. The flavor seems as good as my last batch. This one was racked after spending only two weeks in secondary. It seems to have clarified enough, though hard to tell, since it is meant to be still a bit cloudy. The flavor is all there and that is what really counts.

While we were at it, I was curious to see how my White Oak Porter was coming around. I siphoned off a taste for Dave and myself. Definite vanilla oaky aromas and I could taste them as a more subtle flavor in the beer. Makes me proud to think that my goal when I made it will turn out as planned.

This 8 keg beer geek only has 4 empty kegs now with 5 brews in the pipeline. Sweet!

Brew #64: Ed's Red #4 again.

The last batch of Ed's Red #4 didn't stick around long enough for me to enjoy it.

Brewed: 07-23-2007
Racked: 07-27-2007 (w/ 1 oz. Saaz Auscha)
Racked: 08-17-2007
Kegged: TBD

OG=1.050@72F
FG=TBD

ABV=TBD

Brew #63: Flying Dog Pale Ale clone

All the time I've been enjoying my own Ahtanum Pale, or the ESB, or the Simcoe Pale, I've had a few good times down at the Elephant Room listening to the Monster Big Band quaffing a few Flying Dog Pales. At least I get a small bit of a variation on my Pales.
Update: Kegged it straight from the dry-hopped secondary. There are going to be a few Cascades floating around in this beer. Maybe I can get them to settle out in the first few weeks. It's got the right balance that I can enjoy drinking a glass while it is warm and flat. I may have it ready to drink by the weekend.

Brewed: 07-22-2007
Racked: 08-01-2007 (dry hopped w/ 1 oz. Cascades)
Kegged: 08-15-2007

OG=1.050@72F
FG=1.004@78F

ABV=5.633%

Brew #62: Double Chocolate Stout

The double chocolate stout is a crowd pleaser.... or a friend pleaser since my friend Bryan really likes it. Our plan is to split this up and flavor each part a bit differently. We may go with three different kinds of chocolate or do chocolate raspberry. More here as we get some idea of what we'll do.

Brewed: 07-13-2007
Racked: 07-23-2007
Kegged: TBD

OG=1.052@68F
FG=TBD

ABV=TBD

Brew #61: Belgian Summer Saison

I just can't keep this one around. This is batch #3 in 4 months. I happen to think if I kegged it soon, I could bring it to a couple parties and I'd likely have to brew it yet again.

Update on 20070727: This brew just kegged and the taste that I got from the stuff used to measure final gravity has all the flavor of my last batch. I might as well get the next batch going. This one may not last through August. This will be carbonated and ready for prime time in a week, and that is still under a month. Funny to think that 10 gals. of beer in my refrigerators doesn't seem like enough.

Brewed: 07-08-2007
Racked: 07-13-2007
Kegged: 07-27-2007

OG=1.056@73F
FG=1.016@75F

ABV=5.24%

Brew #60: ED's White Oak Porter

Here's a Fuller's London Porter clone recipe that I'm flavoring with oak chips. Usually things steeped in oak pull out hints of vanilla and thats what I'm going for here. I am using medium roast American white oak chips. When I described this to the owner of Austin Homebrew, he stated that French oak will give better vanilla flavor and be smoother too. Where was he when I was buying the recipe? The plan is to let it sit with the oak chips a month. If it looks clean, I'll rack into a keg. If not, then off to a carboy for another month.
Update: The airlock was still pretty busy. Secondary fermentation was in full swing. I'm getting impatient to have new flavors of beer, so I stuck this in the fridge to crash the yeast and make it go dormant. 08-05-2007.
Update: Nice and cold and racked into a keg. The wood chips are coarse enough that they won't transfer. The beer gave more vanilla type aromas when it was room temperature. Cold and flat, the roasted oak flavor is coming through. Not as much of the vanilla notes as I had hoped, but I'll wait until full carbonation until I give a final verdict. Still, the flavor is interesting. I call it a winner. 08-06-2007.

Brewed: 07-07-2007
Racked: 07-13-2007 (w/ oak chips)
Kegged: 08-06-2007

OG=1.056@73F
FG=1.012@54F

ABV=5.895%

Brew #59: Simcoe Pale Ale

I'm working my way through the Pale Ales at Austin Homebrew and I like Simcoes. This Pale Ale brings out the piney notes from the Simcoes. At dry hop, you get the fruity aromas. Very nice one. Keg number two of three floated at Bob's B-day party.

Brewed: 06-17-2007
Racked: 06-27-2007
Kegged: 07-10-2007

OG=1.048@70F
FG=1.008@74F

ABV=5.24%

Brew #58: Peach Ale

I had done one a looooonnng time ago and liked it. The Peach essence gives a hint at the nose and then a bit at the finish. Nice drinking beer too.

Brewed: 05-03-2007
Racked: 05-20-2007
Kegged: 06-17-2007

OG=1.050@72F
FG=1.010@78F

ABV=5.24%

Brew #57: Summer Saison Belgian Ale

I missed having that first one around for longer. A good brew that doesn't last a night needs to be remade. AHS didn't have the Hallertau that the recipe calls for. I substituted Hersbrucker. The recipe also called for the lemon zest of two lemons. I used three. All of the extract was added as a late addition. This keg went to a July 3rd party and never came home. *whimper* This one had exceptional flavor and may be the best beer I've brewed yet.

Brewed: 05-10-2007
Racked: 05-14-2007
Kegged: 06-17-2007

OG=1.062@70F
FG=1.007@78F

ABV=7.205%

Brew #56: Fuller's ESB clone + Simcoe

My first ESB + Simcoe was so good, I had to try it again. This time I took the Fuller's ESB clone recipe and dry hopped a bit longer. It still had the flavor of the first. A third of three kegs floated at Bob's B-day party.

Brewed: 05-07-2007
Racked: 05-14-2007 (w/ 1 ounce Simcoe)
Racked: 05-27-2007
Kegged: 06-27-2007

OG=1.055@72F
FG=1.005@72F

ABV=6.55%

Brew #55: Delirium Tremens clone

I did so well the first time around, I had to try this recipe again but make sure that I got the syrup and the Paradise Seeds. Once again, the primary fermentation lasted about 10-11 days. I got the final gravity down nice and low, but this batch was sweet, sweet, sweet. Too sweet for me. I mix this with my Arrogant Bastard clone and call it "Monkenstein".

Brewed: 04-23-2007
Racked: 05-07-2007
Kegged: 05-19-2007

OG=1.086@70F
FG=1.002@74F

ABV=10.873%

Brew #54: Samuel Smith's Nut Brown Ale clone

This beer turned out to have a very smooth mouthfeel, so it got named "ED's Velvet Nut Brown".

Brewed: 04-15-2007
Racked: 04-23-2007
Kegged: 05-07-2007

OG=1.055@74F
FG=1.008@75F

ABV=6.157%

Brew #53: Summer Saison Belgian Ale

I saw that this recipe called for lemon zest and was intrigued. I had to go out and by a zester to brew it. I also don't have a mortar and pestle for crushing the Paradise Seeds but I did have an empty pepper grinder. This made a debut at a patio christening party and didn't survive the night.

Brewed: 04-06-2007
Racked: 04-13-2007
Kegged: 05-02-2007

OG=1.052@68F
FG=1.014@75F

ABV=4.978%

Brew #52: Ed's Red #4

Back to all Saaz hops: 1 ounce Premiant, 1 ounce Sladek for bittering, Trschitz for flavor and aromatic, 2 ounces Auscha at dry hop. Added 8 ounces of Malto-dextrin to get a touch more sweet and a creamier mouthfeel. This one drinks like a Bohemian Pilsner except with a touch more caramel. This was the first of three kegs to go dry at Bob's birthday bash on Lake Travis July 21, 2007.

Brewed: 03-31-2007
Racked: 04-06-2007 (w/ 2 oz. Auscha Saaz)
Racked: 04-23-2007
Kegged: 07-07-2007

OG=1.058@72F
FG=1.002@75F

ABV=7.336%

Brew #51: Arrogant Bastard clone

I named this one "ED's Illegitimate Pride". Total of 4 ounces of Chinook in this bad boy. I went to a party seeing a friend off to future endeavors and another friend let me try some Arrogant Bastard. I taste a new beer and I start thinking about making my own. It was funny when I tasted it right after I kegged it. Warm and flat, this reminded me of Soy Sauce. Once cold and carbonated, it turned out nicely. I had taste test of this next to a bottle of the real thing. Arrogant Bastard was a bit crisper in the flavor, mine had a mellower, rounder flavor. The level of the hops was right on.

Brewed: 03-11-2007
Racked: 03-24-2007
Kegged: 05-02-2007

OG=1.070@72F
FG=1.010@75F

ABV=7.86%

Brew #50: Pilsner Urquell clone

Pilsner Edquell as I call it. Still not a lager, but previous attempts used Kolsch Ale yeast. Here I just took the Czech Budejovice Lager yeast and let it ferment at beer closet temperature which I think is 75F-80F degrees. The boil calls for 5 ounces of Czech Saaz hops with only a half ounce at dry hop. I dry hopped with 2 ounces. Half of extract put it as late addition.

Brewed: 02-20-2007
Racked: 02-24-2007
Kegged: 03-21-2007

OG=1.042@??F
FG=1.004@70F

ABV=4.978%

Brew #49: ED's Extra Simcoe Bitter

So I was trying another whack at getting kudos from Lance, but I happened to go taste a cask conditioned Pale Ale and North by Northwest. It was dry hopped with Simcoe hops and grabbed your taste bud and slapped them silly. It inspired me to mess with a beer I just put into secondary. This ESB had already finished and clarified. I dumped in an ounce of Simcoes and fermentation started up again. I let the Simcoes steep one week before racking the beer off to got most of the hops out of there and let the beer settle down again. The taste of this thing is amazing. I stumbled on greatness. With the Simcoes, this goes into American Pale Ale style, yet the ESB gives it a complexity. Here's a keeper. This is also the first brew that I used late addition for the extract.

Brewed: 02-12-2007
Racked: 02-19-2007
Hopped: 02-24-2007 (Inspired to hop 1 ounce Simcoe)
Racked: 03-03-2007
Kegged: 04-10-2007

OG=1.050@72F
FG=1.003@70F

ABV=6.157%

Brew #48: Ahtanum Pale Ale

This was brewed the Monday before I served up a keg of it at a Super Bowl party. I call it super yummy. It is. This time I'm giving in to a hop urge and I dry hopped it with 2 ounces of Ahtanum. I think it goes just a touch over the top.

Brewed: 01-29-2007
Racked: 02-06-2007
Kegged: 03-21-2007

OG=1.052@65F
FG=1.004@70F

ABV=6.157%

Brew #47: Delirium Tremens clone

The recipe called for some Golden Syrup and Paradise Seeds. I didn't get either and had a bit extra extract to make up for the missing syrup. I doubled the amount of Saaz hops from the recipe, just so I didn't waste any hops. I put the yeast in a starter while I was brewing. The fermentation went bonkers and blew the top off the bucket twice. The foam stayed on this beer for a long time, that is the reason for the 19 days in the primary fermenter. Nice and smooth with a touch of sweet and a characteristic Belgian Abbey yeast finish. It can kick your butt! My version got named "Psychedelic Monk".

Brewed: 01-07-2007
Racked: 01-26-2007
Kegged: 02-13-2007

OG=1.086@66F
FG=1.011@70F

ABV=9.694%

Brew #46: Double Chocolate Stout

My dive buddy Dave brews with me every so often. He buys a recipe and we team up to brew it. His tastes are different than mine and runs to the darker brews. He picked out this Double Chocolate Stout in October 2006 or so and my taste buds loved it. I had to brew a batch myself. The recipe uses a cocoa powder and will settle out of the beer when it sits a while. Gotta remember to stir it up occasionally.

Brewed: 12-17-2006
Racked: 12-22-2006
Kegged: 02-06-2007

OG=1.052@72F
FG=1.012@68F

ABV=5.24%

Brew #45: Ed's Red #3

Third combination of Red ale, Saaz hops, and Steam beer fermentation.This one uses 1 ounce Magnum for bittering, 1 ounce Hallertau for flavoring, 1 ounce Saaz Trschitz for aromatic, 1 ounce Czech Saaz dry hop, and 1 ounceSaaz leaf in the keg. It took four weeks for the hops in the keg to mellow out to a point where they gave a good flavor without being too sharp.

Brewed: 12-13-2006
Racked: 12-22-2006
Kegged: 01-26-2007

OG=1.050@72F
FG=1.011@70F

ABV=5.24%

Brew #44: Ahtanum Pale Ale

JB of Austin Homebrew Supplies made this recipe that picks up your tastebuds and slaps them silly. I went in to AHS in August or September, bought a recipe and stayed in the store a bit to wait out a sudden rainstorm. JB offered a pint of his Ahtanum Pale Ale with hops in the keg! They were pellet hops and they came right through the muslin bag. That didn't deter me from enjoying this Pale Ale. I vowed to make one once my Warrior Pale Ale was far enough gone. I dry-hopped mine with 1 ounce Ahtanum and didn't have any in the keg, but the flavor was all there. This one didn't last past the third quarter at a Super-Bowl party. I knew before I brought it that it would be gone.

Brewed: 11-03-2006
Racked: 11-17-2006
Kegged: 01-13-2007

OG=1.050@72F
FG=1.003@70F

ABV=6.157%

Brew #43: Frambozen Raspberry Brown

Hints of chocolate and raspberry. Yum! So I brought this to an Austin Zealots meeting and got compliments by Charles. He asked how I did the recipe. I said straight AHS recipe. The Dewberrys looked at him and said he was the one that came up with that recipe. OK, it was later in the evening and we'd already hada few, but I take it as the compliment that I can brew a recipe rather well.

Brewed: 10-22-2006
Racked: 11-02-2006
Kegged: 11-29-2006

OG=1.068@78F
FG=1.016@??F

ABV=6.812%

Brew #42: Extra Special Bitter

ESB again but hopped with 2 ounces of Kent Goldings in the keg. For the first 2-3 weeks, I thought I ruined the beer, but then the Goldings started to mellow out a little. The finish was amazing. I was drinking little sips to experience the finish.

Brewed: 09-24-2006
Racked: 09-29-2006
Kegged: 10-24-2006 (w/ 2 oz. Kent Golding Leaf)

OG=?
FG=1.016@40F

ABV= let's approximate 5.7%

Brew #41: Ed's Red #2

Here is where I took the recipe for Ed's Red #1 and boosted the bitterness. Warrior hops replaced the Premiant (16 AAUs vs 10 AAUs). I dry hopped with an ounce of Saaz Trschitz again and even stuck 2 ounces of Saaz leaf hops into the keg. This one drank like a Pale Ale. I may be into a particularly hoppy phase at this point. I loved this one so much, I didn't have enough to bottle.

Brewed: 09-16-2006
Racked: 09-21-2006 (dry-hopped w/ 1oz. Trschitz)
Kegged: 11-03-2006 (w/ 2 oz. Saaz leaf)

OG=1.052@76F
FG=1.011@??F

ABV=5.371%

Brew #40: Warrior Pale Ale

Warrior hops have 16% AAUs but have a clean bitter flavor. Here is a brew that I put into a keg after it held root beer for 2 years. I cleaned it pretty well. When the beer sat in the keg a while, I got a strong taste of root beer when I drew off a pint. Even when I bottled it, it gives a little aroma and a root beer after taste. Call it a root beer infused Pale Ale. Overall, the Pale Ale was a bit non-descript.

Brewed: 09-09-2006
Racked: 09-21-2006
Kegged: 10-01-2006

OG=1.048@74F
FG=1.005@78F

ABV=5.633%

Brew #39: Ed's Red #1

After making beers only from recipes, I have finally stepped off into uncharted territory. I like red ales, Pilsner Urquell (Saaz hops), and Steam beer styles. So this one has the grain bill from an American Red, Saaz Premiant for bittering, Hallertau for flavoring, Saaz Trschitz for aromatic and dry hop. The Saaz hops have a very mellow flavor. This reminded me of a Belgian. It had some fruity notes to it. Easily drinkable as a session beer.

Brewed: 07-22-2006
Racked: 07-30-2006 (w/ 1 oz. Trschitz Saaz dry-hopped)
Racked: 08-25-2006
Kegged: 09-14-2006

OG=1.050@78F
FG=1.004@78F

ABV=5.521%

Brew #38: Extra Special Bitter

This brew was inspired by a friend whose favorite beer is the Fuller's ESB. While I didn't reach the pinnacle of his favorite, it was a good one. This ESB finishes primary and clarifies surprisingly quickly. It also retains a head more than most. This one foamed quite a bit at the Bill and Bret 40 party, but luckily someone got a pitcher and pre-poured to let the foam go down. None came home of this brew from that party either.

Brewed: 07-09-2001
Racked: ?
Kegged: ?

OG=1.052@80F
FG=1.009@78F

ABV=5.633%

Brew #37: Belgian White Beer

Refreshing Belgian wheat beer style flavored with orange peel and coriander seed. So the recipe had the coriander seed, whole. I threw it in just like that. I let this settle and it clarified. The white beer style is supposed to be cloudy, likely from when you crush the coriander seed and with the flaked wheat in the grain bill. Still rather tasty. Premiered at Bill and Bret's 40th B-day party and none came home.

Brewed: 07-01-2006
Racked: 07-09-2006
Kegged: 07-30-2006

OG=1.034@75F
FG=1.004@78F

ABV=3.93%

Brew #36: Anchor Steam Beer clone

Ankh or Steam Beer. Very drinkable.

Brewed: 06-30-2006
Racked: 07-09-2006
Kegged: 08-25-2006

OG=1.048@74F
FG=1.014@78F

ABV=4.454%

Brew #35: Full Sail Amber Ale clone

I like the Full Sail version. Mine turned out tasty too.

Brewed: 12-09-2005
Racked: ?
Kegged: ?

OG=1.047@67F
FG=?

ABV=?

Brew #34: Oktoberfest/Marzen - Mini Mash

Creamy, roasted Oktoberfest. Somewhere in this timeframe I bought more kegs. This one went into a keg and sat for about a year until I bottled it. I think I have one bottle of it left. When I kegged it, I actually thought I was kegging my Pale Ale. I named it "Knotsoe Pale Ale" and wondered how I burned that recipe and roasted the hop flavor away. When I got an empty keg I found the real Pale Ale. I've been labeling the beer in the carboys ever since. My production line includes two buckets for primary fermentation and 5 carboys. I also want to mention that this is the first of the Mini Mash recipes that I've done and it makes a BIG difference over the regular extract recipes. Much better flavor. Ever since, I've tried to stick with Mini Mash. Someday, I'll get to full grain.

Brewed: 09-14-2005
Racked: 09-21-2005
Kegged: 10-12-2005

OG=1.054@76F
FG=1.012@78F

ABV=5.502%

Brew #33: West Coast Pale Ale

My Neirra Sevada again.

Brewed: 01-27-2005
Racked: 02-14-2005
Kegged: ?

OG=1.050@70F
FG=1.010@78F

ABV=5.24%

Brew #32: California Common Beer

I named it Ankh or Steam Beer. Sounds familiar somehow.

Brewed: 07-04-2003
Racked: ?
Kegged: ?

OG=?
FG=?

ABV=?

Brew #31: Irish Red Ale

I must have been backed up on production. Look at the times. I took almost a year to keg it.

Brewed: 07-30-2002
Racked: 08-07-2002
Kegged: 07-04-2003

OG=1.050
FG=1.002

ABV=6.288%

Brew #30: Bigfoot Barley Wine

Here's one brew that sat in the closet a long time. Almost 3 years until I kegged it. I've since decided that I don't like the sweetness that barleywines have. Although, this one was dry-hopped with Styrian Golding and Hersbrucker. Not as good as the real stuff and I started dumping bottles. If I can't be proud to serve it, I either drink it myself or dump it. My version is named"Wookiefoot".

Brewed: 11-10-2001
Racked: 07-04-2003
Kegged: 10-13-2004

OG=1.063@72F
FG=1.000@82F

ABV=8.122%

Brew #29: Pale Rye

Not a particularly good batch.

Brewed: 10-17-2001
Racked: 11-10-2001
Kegged: ?

OG=1.054@79F
FG=?

ABV=?

Brew #28: Czech Pilsner

This makes #5 of this recipe. Good stuff! Used German Ale/Kolsch yeast since I don't lager.

Brewed: 07-28-2001
Racked: 08-06-2001
Kegged: 10-15-2001

OG=1.048@78F
http://us.f321.mail.yahoo.com/ym/Compose?To=FG=1.003@77F

ABV=5.895%

Brew #27: Chimay Red

I didn't keep up with the notes on racking or FG. I hit a slump in beer brewing and didn't pay attention to the brews I made. I found this one in October of 2005 when I reached for what I thought was an empty carboy and it still had beer in it. The airlock had gone dry and yeast had settled all over the carboy. I gave it a taste and it wasn't terrible. I decided to keg it and see how it came out. It had a taste that might do for someone desperate for beer, but I'm not that desperate. I dumped it. I'll have to try another batch someday.

Brewed: 09-15-2001
Racked: ?
Kegged: ?

OG=1.067@70F
FG=?

ABV=?

Brew #26: West Coast Pale Ale

Styled after Sierra Nevada. I named this batch Nierra Sevada. Yummy but not quite as hopped as the real thing.

Brewed: 03-26-2001
Racked: 05-14-2001
Kegged: 08-17-2001

OG=1.048@73F
FG=1.002@75F

ABV=6.02%

Brew #25: Hazelnut Brown Ale

This brew reminded me of Royals caramel candies. It has a swwet flavor that is good, but you only want one in any one sitting.

Brewed: 02-12-2001
Racked: ?
Kegged: ?

OG=1.058@70F
FG=?

ABV=?

Brew #24: English Pale Ale

Trying my hand at making something like a Bass Ale again. Like my very first batch.

Brewed: 01-22-2001
Racked: 02-01-2001
Kegged: 06-03-2001

OG=1.048@75F
FG=1.002@75F

ABV=6.02%

Brew #23: California Common Beer

An Anchor Steam-alike beer. This is a beer with broad appeal. Beer snobs can enjoy a beer with better flavor. Others have a beer that is not too much over the top.

Brewed: 11-05-2000Racked: 11-12-2000Kegged: 01-30-2001

OG=1.048FG=1.010@65F

ABV=4.98%

Brew #22: Pomegranate Wine

The recipe calls for:

10 Pomegranates
1/2 lb. barley
2 1/4 lb. sugar
2 tsp. citric acid
1 gallon water
yeast and nutrient

We went for 5 gals. of the stuff and had:

48 Pomegranates peeled and put through a blender on chop. Yielded ~3 gals. fruit.
Then 2 gallons filtered water with 2 lbs. barley boiled and simmered for 9.5 minutes (should have been 5 mins. Oops) added to must and cooled to 85F. Added 9 lbs. sugar + 8 tsp. citric acid + 5 tsp. yeast nutrient + topped off with water to 5 1/2 gallon mark.

Made: 10-15-2000
Strained and racked: 10-24-2000
Racked: 1-27-2001
Bottled: 8-10-2001

OG = 1.110@85F
FG = 0.991@45F

I have one quote stating "tastes like a cheap Zinfandel". Later this has decent taste and finish, but the nose is very strong - you imagine taking a sip of Everclear, but the taste is smooth. Rate it a "OK if desperate" wine, and drink for the novelty.

Brew #21: Red Ale

Brewed 10-14-2000.
Racked 10-27-2000
Kegged 12-12-2000

OG = 1.053
FG = 1.007

Brew #20: Czech Pilsner

I keep coming back for my favorites. I've only ever done this as an ale though and not a true pilsner. Used Kolsch yeast instead of Czech lager yeast.

Brewed: 9-29-2000
Racked: 10-14-2000
Kegged: 01-30-2001

OG = 1.047@75F
FG = 1.004@65F

Brew #19: Octoberfest/Marzen

Octoberfest beer.

Brewed: 8-18-2000
Racked: 8-25-2000
Kegged: 10-3-2000

OG = 1.052@80F
FG = 1.014@75F

Brew #18: American Amber Ale

This one got named "Phat Tyer". Can you guess what it should taste like?

Brewed: 8-14-2000
Racked: 8-25-2000
Kegged: 11-12-2000

OG = 1.048@85F
FG = 1.006@75F

Brew #17: Califonia Common Beer

The good recipes are ones you come back to time and again. Anchor Steam again after 3 brews.

Brewed 7-19-2000
1st rack: 8-13-2000
2nd rack: 9-25-2000

OG = 1.048@75F
No track of keg date nor of FG.

Brew #16: IPA - British

Brewed 6-1-2000
1st Rack 6-13-2000

I have the OG at 1.050@85F. It was less than the expected 1.060.

I didn't write down the kegging time nor the final gravity. I don't remember this beer, so it must not have been remarkably good or bad. I do have a note that my AC went out 6-11 to 6-14 and that I bought ice to save the beer.

Brew #15: Barley Wine American

Barleywine. Now here is a big beer. Anchor makes Old Foghorn, the inspiration for this recipe.

Brewed 5-18-2000
1st Rack 5-23-2000
2nd Rack 8-18-2000
3rd Rack 12-12-2000
Kegged 8-6-2001

Before I got into brewing beer, people at the company I worked for would gather on Wednesday nights at the Gingerman in downtown Austin. This is one of those places that has an amazing selection of beers - like 110 on draft and another 50 in bottles. I tried to get something new every time I attended. One beer afficianado recommended mixing Foghorn with Sierra Nevada. The drink is called a "Foggy night in the Sierras". It blends the sweet of the barleywine with the extra hoppy goodness of a Sierra Nevada and makes a pleasant quaff. That is at least one of the inspirations for attempting this recipe.

I told my mentor that I brewed a barleywine. Pug said, "One year" and described that the higher alcohol beers must age a bit before they are smooth and drinkable. Surely, I wouldn't have to wait that long, thought I. After 3 months, I tried some. I know that it was three distinct flavors that happened at different times. First the sweet hit the tongue, then some alcohol went up the nose, followed by a bitter finish going down the throat. The aftertaste was pleasant enough. I tried another sip with the same result. After 6 months, these had blended into one flavor, but were a bit rough. I finally kegged after 15 months.

As for the brew, I call it so-so. In retrospect, I think I had it sitting on yeast too long and it has some off flavors from that. 3-4 bottles of this still exist, but I may dump them. The beer is too sweet for my tastes. I need a hoppy pale ale to mix it to drinkable for me.

Brew #14: California Common Beer

Brewed on 3-14-2000, this recipe mimics Anchor Steam Beer. It is a beer that will appeal to most drinkers. The people who only drink Bud or Coors or other commercial beers will taste this and think it is close enough to what they are used to. Beer snobs will be able to drink it and taste the depth.

Racked into secondary 3-25-2000.
Kegged 5-12-2000.

OG = 1.048@72F
FG = 1.003@78F

approximately 5.9% ABV.

Brew #13: Heller Bock

Brewed this one on 12-30-1999.

OG = 1.064@80F
FG = 1.008@75F

7.3% ABV

I kegged this one 9-25-2000. I have a note that the beer may have hit 100 degrees F. Mid-September I came back from a vacation to find that my AC went out and Austin had record temperatures. One day hit 112. Whee!

Meanwhile, this was in the closet nine months. I remember that the airlock still kept on bubbling once every 6-8 seconds that whole time.

Brew #12: Czech Pilsner

I did say I liked this beer, right? Liked it enough to brew it a third time. Yum!

Brew #11: California Pale Ale

This recipe gets close to Sierra Nevada. All Cascades. Very good recipe. I've come back to it a number of times over the years. I labeled mine "Neirra Sevada Pale Ale".

Brew #10: White Beer

While looking through the book of recipes at Austin Homebrew (www.austinhomebrew.com), I happened across this recipe with orange peel and coriander. Interesting. I had to see what it tasted like.

Brewed 9-28-1999. Dumped everything from the boil into the primary. Nice vigorous yeast on this one. Vigorous enough to blow the lid and spray the inside of my beer closet.

I bought some bottles of some Belgian white beer to see what it was supposed to taste like. Came out well. The interesting thing about a White Beer is that the flavor hits the front of the tongue rather than in the back of the mouth. Must be the citrus flavors.

Brew #9: Czech Pilsner

Here comes another try at the Pilsner Urquell clone. Can I recreate greatness?

Brewed on 9-5-1999, racked 9-13-1999.

Result wasn't quite as good as the first batch, but I did love it.

Brew #8: Red Ale

I liked this one. I remember that I took it to a company picnic. Co-workers got to try it and many complimented me on it.

Brew #7: German Pilsner

This batch was brewed on 5-2-1999 using the Austin Homebrew German Pilsner extract recipe. I revisited brew #3 to see if I could get it better. Yup. paid better attention to something. Made a better beer.

As this one was in the keg, I bought a counter pressure bottle filler. This is so I can drink a keg down to the last gallon or gallon and a half, bottle up the last of it and get the next batch in to condition it. While I'm getting the carbonation right, I have the bottles to keep me sated.

Looking back, I think my brewing made decent beers, but only Batch #5 was a GREAT.

Brew #6: Peach Ale

As far as fruity beers go, this one had a good balance. Just a sniff of the peach as you bring it up for a sip. You taste an ale when you drink and then the peach shows up in the after taste. Nice recipe.

Brew #5: Czech Pilsner

This recipe is modeled after Pilsner Urquell, arguably my favorite beer of all time. This is also the beer that I got into a kegging system. Instead of cleaning 56+ 12 oz bottles, I only cleaned one keg. Simple. Also, force carbonation, well, this was new. It took awhile to get that keg set to 7lbs pressure for the 45degrees Fahrenheit that the beer fridge could manage in the garage in Texas heat.

This brew was worth any previous ones and worth getting any number wrong. This brew was the stuff of legend. I drew a glass and would down it before I realized I had done so, leaving a craving that I wanted more. This is what the art of brewing - even homebrewing - is striving for. A beer so fresh, so tasty, so good, so absolutely amazing that you find you can't have enough. I drank most of this beer.

I saved one bottle. One bottle in my pantry. One bottle of a non-filtered homebrew being stored at room temperature with live yeast. 6 months later, I heard the sounds of glass breaking. I checked the windows in the house. None broken. Strange. My kitchen really smells like beer. Strange.

Four days later, I finally opened my pantry to find the exploded bottle of my Czech Pilsner. What a mess!

Lesson: Homebrewed beer must be enjoyed or stored cold!

Brew #4: Scotch Ale

I got interested in a Scotch Ale. So it cost a bit more getting the extract recipe here. Neat. Brew it, stick it in the primary fermenter and...... nothing. Hmm. Stuck fermentation. Pug, my brewing mentor says, no problem, buy more yeast and stick it in there and swish it about. You can get the fermentation going. It did, eventually, but not well enough. This turned into what I named "Super Sweet Scotch Ale". I think I dumped most of this batch. That's the inspiration to do better.

One bottle of this mistake still exists - ready for inclusion into the ED beer hall of infamy.

Brew #3: German Pilsner

Well, what can I say. I like Warsteiner. I want to brew something like it. The Austin Homebrew recipe that comes close is the German Pilsner.

Result: so-so beer. At least I don't subject too many other people to it. I least I think I didn't.

I still have one of these bottles in my pantry. Good bit of sediment at the bottom.

Brew #2: Hefe-Weizen

Here I try my hand at a Hefe-Weizen. I had half Grolsch-type bottles and I bought a capper for normal bottles. When I bottled, I forgot to wash and sanitize the caps. So, Grolsch-type bottles equates to drinkable and capped bottles equate to sour bad shitty beer. Ugh! That crap isn't worth drinking and I end up dumping all those capped bottles of beer.

Lesson learned: Clean the caps too!!!!

First Brew: English Pale Ale

Way back when in 1998, I had a roommate that started making homemade wine. I helped. Most of the equipment is the same that you can use for beer. In fact, most of the process can be applied to handling beer once it is brewed. Add that to the fact that I had been pumping an associate at work for beer knowledge (PUG is a mead GOD!!! and not bad on beer brewing either).

In July of 1998, I finally took the plunge. I became a homebrewer. First up to bat: an English Pale Ale modeled after Bass Ale. Brewed in July, racked in a week, bottled the following week, tapped the first bottle within 3 weeks of brew date. Every bottle was flat, but every bottle was enjoyed. All but one. One bottle of that first batch remains.

What a start.