Brew #78: American Red Ale

THe AHS recipe calls for Cascades but we know that those are in short supply. Vanguard hops are one that can be in supply and it is said that they can be used as a replacement for Cascades. So here's a red with all Vanguard.
When I was steeping grains, I let the temp go to 180F. Oops. Opinions are that the grains may have converted quickly enough that I got most of the sugars out. The OG wasn't too bad, I'm historically low and an adjusted 1.051 instead of 1.053 isn't too far off. Tastes pretty good at the rack into secondary.

I racked into keg on 2-16 and the SG at the time was 1.018 at 70F. The recipe expects an FG of 1.014 (so 1.013 @ 70F). I'm leaving the keg out of the kegerator to allow the yeast to finish up a bit more. I'll measure the SG next week, and maybe wait one more week. I may just push it up to be able to draw off some bottles to enter the Bluebonnet.

It's now in the kegerator and carbonated. Bottles have been drawn off for the Bluebonnet. This one has a mellow flavor that I think is more popular to folks that aren't hop heads like most brewers. It still has a zing to it.

Brewed: 01-27-2008
Racked: 02-05-2008
Kegged: 02-16-2008

OG=1.050@70F
FG=1.015@70F

ABV=5.895%

Brew #77: British Pale Ale

The AHS British Pale Ale is near a Bass Ale. I've brewed this using the late addition for the extract to keep the stuff from carmelizing on the bottom of the brew pot. It works well - there was hardly anything there at cleanup. I'm also going to dry hop with 1/2 ounce of Summit. I'm trying to pull the orange/tangerine flavors out of those hops.

This has a flavor like an IPA. The Summits give it a nice hoppy flavor, but it still hasn't dinged "tangerine" on my palate. It is pleasant whatever the case. Still, that was warm and flat. It is in the fridge now and ready for force carbonation. I have dubbed this one "Prince of Orange Pale".

Brewed: 01-21-2008
Racked: 02-05-2008 (dry-hopped w/ .5 oz. Summit)
Racked: 02-16-2008
Kegged: 02-26-2008

OG=1.047@70F
FG=1.010@68F

ABV=4.847%

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=