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=