Monthly Archives: October 2013

Coffee Beast Stout

Recipe by: Taft Canyon Brewers

1.25 lbs Flaked Oats
.63 lbs Chocolate
.63 lbs Victory
.42 lbs Black Barley
.42 lbs British Roasted Barley
.42 lbs British Dark Crystal I 85°

5 lbs Maris Otter Extract (60 minutes)

1.65 oz UK Goldings Whole Leaf 3.4%AA (60 minutes)
.85 oz UK Goldings Whole Leaf 3.4%AA (60 minutes)

Yeast: British Ale Yeast (Wyeast #1098) – 1,000ML Starter

Whirfloc tablet (10 minutes)
2 cups Cold-steeped Espresso Coffee (1/3lb cold steep beans for 2 days – yield 2 cups liquid)

Mash Steps:
60 minutes at 155 degrees (12 quarts)
Batch sparge at 165 degrees (8 quarts)

Fermentation Temperature: 66 F

Original Gravity: 1.057
Final Gravity: 1.013
ABV: 5.8%



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A Pico-Brewery in Every Home?

Earlier this week I learned about a new invention that would allow for counter-top brewing at the touch of a button. No boil overs. No burners in the garage. No worries about correct temperature control, water flow, or finding someone to watch the kids while you brew. Two questions immediately came to mind:

1. Could this be true?

2. If it is true, would I actually want to use this thing?

The “thing” that I am referring to is the Picobrew Zymatic. As of writing this, it has 5 days left to solicit investment dollars on Kickstarter. And it’s already raised over $510,000 (on a goal of $150,000.) It’s the Keurig of beer-making and, if it works like they say it does, could significantly alter the entire beer landscape as we know it.

Here are a couple of predictions.

Craft Beer sales will increasingly pull market share from the Mega-Breweries.
People who make their own beer are the same people who appreciate great beer the most. Just like people who truly know how to cook appreciate great food. Once you understand how beer is made and the effects of the different ingredients and the patience and skill it takes to make a great beer, your appreciation for craft beer is raised tremendously. This means more support for great beer and less support from the crap that the big guys have been churning out for the last century.

Local Homebrew shops will flourish.
You might be thinking “What? What the hell are you talking about? This contraption is going to kill homebrew shops – it makes brewing too easy!” Wrong.  The Picrobrew only facilitates the “hot” phase of the brewing process. You’re still on your own for the fermentation phase – kind of important. You still need fermenters, equipment for yeast starters, measurement tools and, most importantly, ingredients. Barley, hops, yeast – these come from your homebrew shop and the more beer you brew, the more ingredients you need.

Your homebrew show also has KNOWLEDGE. I can’t stress this enough. The Picobrew doesn’t protect you from using a shitty beer recipe. It doesn’t teach how to formulate recipes or give you advice on what yeast to add, what additional ingredients can be added to the secondary.

It won’t replace the all-day brew sessions.
People will brew MORE 5-gallon and 10-gallon batches, not less. This thing only makes about 3 gallons worth of beer. That’s about 30 beers, which might seem like a lot until you throw a party and you’re out of homebrew within an hour.  Or until you go on a business trip and realize that your wife drankyou’re your best stuff while you were gone (that’s never happened to me, of course). But the real thing is this – thie machine takes 90% of the fun OUT of homebrewing. Standing around the brew kettle on a weekend afternoon with a bunch of friends, smelling hops, judging the quality of the first runnings – that’s what it’s all about.

Bottom line for me is this: I don’t want it. It’s not just because these puppies are expected to retail for over a thousand bucks (once it’s $99 and I can buy it in SkyMall, I might take a gamble).  It’s because I like the PROCESS of brewing.  It’s therapeutic, rewarding, and fun. It’s the same reason I don’t own a bread machine or a push-a-button espresso maker. Others will love this thing (it’s pretty cool technology) and I think it may help raise the overall beer IQ of the population – but it’s not for me.


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Jonas Porter w/Cherries V2

Recipe by: Hops & Berries (Jonas Porter)

4 lbs Pale Malt Extract
1 lb Amber Malt Extract

Specialty Grains:
1 lb Crystal Malt 80L
1 lb Brown Malt
0.95 lb Chocolate Rye
0.5 lb Debittered Black Malt
0.5 lb Light Munich Malt
0.5 lb Marris Otter

0.75 oz Simcoe (60 minutes)
1.oz Willamette (20 minutes)
0.75 oz Willamette (5 minutes)

Yeast: British Ale (White Labs WLP005)

Original Gravity: 1.069
Gravity at Rack: 1.025
Final Gravity: 1.023
ABV: 6.1%

Mash Steps:
60 minutes at 154 degrees

Add 4lbs Cherries (fronzen, then boiled) and 1/2 tsp pectic enzyme per gallon of beer.

Brewed October 20, 2013

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A Tale of Two IIPAs

We recently decided to attempt what we thought was a simple experiment. We wanted to brew two batches of the exact same beer and then dry hop them with different hops to see how dry-hopping affected the overall aroma and taste and to better understand the aroma characteristics of the hops we were using.

We chose to brew an Imperial IPA for this experiment for a couple of reasons. One, we love big IPAs. Two, the recipe we were using was a partial mash and uses a healthy does of Pale Malt Extract (10lbs in each 5-gallon batch) in it, which we believed would even out some of the potential differences in efficiency from the mashes we would make.

Our brew set up remains very simple and we set to getting both mashes going at the same time. We have two gas burners, kettles, and we used sleeping bags to control the mash temperatures. Nothing fancy and we’ve done it many times before, but not brewing the same beer. We did 60 minutes mashes and 60 minutes boils for each. We used the exact same ingredients. With all these similarities, I expected the results to be about the same.

Batch #1 came out with an original gravity of 1.070. This was much lower than I expected – we were shooting for an OG of 1.10. Hmm.

Batch #2 had an OG of 1.082 – also low, but considerably higher than batch 1. WTF?

So there are two main questions:
Question 1: Why were the original gravities so much lower then our targets?
Question 2:  Why was there such a large discrepancy between the OGs of the two batches when we used the same recipes, brewed them at the same time, etc. Clearly our mash and brew methods are different.

I’m going to tackle question #2 first – the discrepancy between the OG of Batch 1 and the OG of Batch 2.

Brew Kettles: In both cases, we used 6 gallon brew kettles for both the mash and the boil. But there are differences between the kettles. Kettle 1 was stainless steel and short and wide, kettle 2 is aluminum and tall and narrow. As a result, the mashes may have acted differently, even though we tried to keep them at a mash temp of 151 degrees. The difference in kettle shape and material may also have been

Mash and Sparge equipment: We used two pretty significant methods for mashing an sparging. Since we only had one lauter tun, we opted to use a grain  bag for Batch 1 and then sparged the grains by pouring water through the grain bag. For batch 2, we mashed the loose grains in the kettle and then dumped the grains into the lauter tun and sparged from there.

My theory is that the difference in OG between the two batches is a result of inconsistencies between the batches during mashing and sparging, since we added 10 lbs of extract to each kettle later. Equipment clearly matters, and can result in pretty significant results.

Back to question #1 – why was our OG so much lower than our target of 1.100? I think the answer here is simple – we mashed at the incorrect temp. I need to research this more.

And then this happened.

The top blows off the Imperial IPA.

The top blows off the Imperial IPA.

At around 2am on the night we brewed a loud POP! wakes me up. The lid off the bucket blew and painted my ceiling, walls, and kitchen appliances with deliciousness. Idiot. I should have used a blow off tube from the beginning. I’ve made this mistake too many times before. Here’s a quick little video of the yeast doing their thing after I put the tubes in:

Today, one week after brewing, we racked and dry hopped the IPAs. Interestingly, they both have the same gravity at rack – 1.041. This means that Batch 1 is currently at 3.8% ABV and Batch 2 is at 5.4% ABV. Way low for the end of primary fermentation for a beer this big.

Imperial IPAs Dry Hopped with Cascade (left) and Citra (right) Hops

Imperial IPAs Dry Hopped with Cascade (left) and Citra (right) Hops

10 hours later, however, and fermentation has kicked back into gear in the secondary.

Imperial IPA reactivated in the Secondary

Imperial IPA reactivated in the Secondary

Next week, we’ll keg these things. Cannot wait to see how they turn out. Stay tuned.



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TCB Imperial IPA

Recipe by: Taft Canyon Brewers

3lbs Crystal Malt (10L)
3lbs Maris Otter (2.5L)

10 lbs Pale Malt Extract (60 minutes)

1 oz Zeus Whole Leaf 17.4%AA (60 minutes)
1 oz Chinook Whole Leaf 13.0%AA (60 minutes)
1 oz Zeus Whole Leaf 17.4%AA (45 minutes)
1 oz Chinook Whole Leaf 13.0%AA (45 minutes)
1 oz Chinook Whole Leaf 13.0%AA (30 minutes)
1 oz Chinook Whole Leaf 13.0%AA (10 minutes)
2 oz Citra Whole Leaf 15.6%AA (Dry Hop) – Batch 1
2 oz Cascade Whole Leaf 8.3%AA (Dry Hop) – Batch 2

Yeast: Wyeast American Ale Yeast (#1056) – 1,000ML Starter

Misc: Whirfloc tablet (10 minutes)

Mash Steps:
60 minutes at 151 degrees (12 quarts)
Batch sparge at 165 degrees (8 quarts)

Fermentation Temperature: 68 F

Notes: We brewed two 5-gallon batches of this, dry-hopping one with Citra and one with Cascade hops.

Batch 1: Citra Hops
Original Gravity: 1.082
Final Gravity: 1.014
ABV: 9.0%

Batch 2: Cascade Hops
Original gravity: 1070
Final Gravity: 1.013
ABV: 7.5%

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