I think I Will Call it an “Imperial Stout”

From the Beer Advocate website; https://www.beeradvocate.com/beer/style/157/

“American Double / Imperial Stout

Description:
The American Double Stout gets some of it inspiration from the Russian Imperial Stout. Many of these are barrel aged, mostly in bourbon / whiskey barrels, while some are infused with coffee or chocolate. Alcohol ranges vary, but tend to be quite big, and bigger than traditional Russian Imperial Stouts. Most tend to have cleaner alcohol flavors, higher hop levels, and more residual sweetness. Very full-bodied with rich roasted flavors far surpassing normal stouts.

Average alcohol by volume (abv) range: 7.0-12.0%”   [ ? ]

My desire was for a beer at the 11-12% ABV range and mine comes in at a respectable 8.66% ABV. I used charred oak spirals that had been soaked in cheap bourbon. They sat in the secondary for almost 4 weeks. I bottled it today(Feb 21) and I am pleasantly surprised. The bourbon flavor is not overwhelming, my previous attempts took nearly 6 months before the heat of the bourbon flavor mellowed. A little bit of a coffee flavor is present as well in the sample I pulled for the gravity measurement.
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Transferring the dark and yummy mixture into the priming tank.
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Priming tank slowly filling. Sorry about the focus….the color is what is important…..yes very nice!
I bottled up 23 “Bombers” (22 ounce bottles) and 5 in 12 ounce bottles. The 12 ounce bottles will be sampled periodically to see how the beer is mellowing and aging. I will wait………maybe wait……..kinda sorta for 30 days to see how it goes! If I break down and pop a top early, I will admit my weakness and report out on the taste test!
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B for Bombers of B for beer or B for Bishop or……… Can you spot my mistake?
I have reviewed my brewing process and definitely messed up the sparging. I made notes on the brewing worksheet and will see if I can do better next time…..
This all grain batch sure made the chickens at one of my apiary locations happy. I bagged up all the spent grain into individual 1 gallon zip lock bags. Every few days I pull one of the bags out and let it defrost. When i spread it out in the chicken coop they attack the pile of grains as if they were starving! Not sure the grains influence the flavor of the eggs, but “free” feed is a good thing……not really free but nothing goes to waste!
A lot of grain in this batch; 12 lbs. of pale 2 row malt, 12.2 ounces Caramel/Crystal malt 120L, 8.9 ounces Black patent malt, 8.9 ounces Chocolate malt, 8.9 ounces of Roasted barley, 8.9 ounces of Flaked rye and 8.9 ounce of flaked wheat.
Hops; 1.35 ounces Chinook @ 60, .81 ounces Chinook @ 30. .54 ounces Cascade @ 15 and another .54 ounces @ 5. Added 1/2 Irish Moss and 1/2 tsp yeast nutrient @ 10.
Used Safale US-05 and the fermentation took off in a hurry.
OG 1.078 FG 1.012  = ABV of ~ 8.66%
Now the wait…….28 more days……..first taste test………If I can wait that long????????
Drink Responsibly and Drink Local
Bishop
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The SMaSH IPA is Bottled

Yesterday, February 18th was bottling day for the SMaSH IPA. I wanted to bottle it at the end of day 4 of the dry hopping….2 ounce of whole Mosaic hops…..didn’t happen until day 5th day. I did pull a small sample while bottling and saved it until the task was done.

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Priming Bucket set and ready for bottling.IMG_4464

Sanitized and cleaned bottles ready for the elixir of the Gods!!!!!

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Painfully slow but such a rewarding process. Clean, fill, cap, rinse and store until properly conditioned.IMG_4465

A bunch of mutt sized 12 ounce bottles and one 22 ounce bomber.

12 lbs. Maris Otter Pale Malt

1 ounce Mosaic hops 60 minutes

1.5 ounce Mosaic hops10 minutes

1.5 ounce Mosaic hops at flame out

2.0 ounces of Mosaic hops – dry hopped 5 days

1/2 tsp Irish Moss at 10 minutes

1 pkg. White Labs #WLP-051 California Ale V

OG 1.050

Final 1.008

Single Infusion, Medium body, batch sparge.

4 Gallons into the fermenter….

Dry hopped in the secondary fermenter.

First impressions – daughter Lisa who is my IPA drinking buddy gave the sample a thumbs up, great aroma and a nice pleasant citrus like flavor. I agreed. Now to condition for 10 days or so and it should be more than ready for my birth day on or around the 12th of March.

Drink Local and drink Resonsibly

Bishop

Brewing a SMaSH IPA

I’m in the backyard on a very pleasant day! Wearing short pants, T-shirt and the usual Crocs on my feet. The freezing weather is hopefully far behind us. Fingers crossed, I just planted sugar snap peas again – grrrr, freeze took care of my early planting, Blue Lake green beans and more beets. Yes, those comments belong in my garden blog but I couldn’t resist!

Started with 12 pounds of Marris Otter malt. It is a single infusion, batch sparged recipe with whole Mosaic hops and also dry hopped with 2 full ounces of the Mosaic hops! Fermented with White Labs WLP # WLP051 California Ale yeast. Yum! Tasters in about 30 days, just in time for my 67th Birthday.

Mash tun sitting full of grain waiting on the water to heat up. Looking to start with 15 qts of 164.8 degree F water. Now, sit back and wait!!!!! Just looked at the clock and Yee Haw, it is 12:10 PM. Beer time, a session IPA should go well with the wait!

One of my favorite session beers. The “Great Carnac” sees a clone of this beer on the horizon! Now an update on my Russian Imperial Stout.

It won’t be quite so Imperial nor stout, 7% or a little more ABV. The error is in my brewing technique! I won’t embarrass myself and give the details but it was something about my sparging that caused the problem. Taste is very good…..more like a Porter. I have added medium dark toasted oak spirals that had been soaked in bourbon for a bit of a more exotic flavor( intended for a Russian Imperial Stout). I will give it a few weeks and then bottle and age it for a few months.

My neighbors, Doug and Cindy, will be my taster’s panel. They love the Southern Star Brewery’s Buried Hatchet Stout! I also suspect they will be honest in their feedback.

Brewing process is on track. I will soon be boiling the wort and dropping in the hops and Irish Moss. Now, while the wort chills and before I pitch the yeast, I’ll make a bee run, feed and inspect my hives. A minor gardening chore along the way, at one of the apiary locations I help maintain a vegetable garden and I have some sugar snap peas and green beans that have been soaked and ready to plant! No, not in bourbon!

Drink Local and Drink Responsibly

Bishop

Russian Imperial Stout- Not as Planned

This is a beer I make every couple of years and typically bottle in 22 ounce bombers. It usually comes in near 11% ABV, and is aged on toasted bourbon soaked white oak. It is what I call a “one and done” beer. Shared on special occasions with several friends. This batch…..well, it will be a little short on the ABV!

I will follow through on the aging process but my OG, original gravity was lower than expected. I had planned on something in the 1.090 range and wound up at 1.078. I just transferred the beer into my secondary fermenter and will add the oak shortly. I will say that the sample pulled for the gravity is tasty so, all is not lost. It now calculates out around 7.5% ABV.

Siphoning out of the primary fermentation bucket into the glass carboy for a little aging. Dark and yummy looking and yes, the sample was purty darned good!

Next up is a SMaSH IPA. Marris Otter malt and Mosaic hops. I will keep all y’all posted from my Kingwood, TX home brewery.

Drink Local and Drink Responsibly

Bishop

The 8th Wonder of the Modern World

For many folks, especially those raised in Texas, the Houston Astrodome held the title. It served as the home of the Houston Astros from 1965 until 1999, 34 years and no World Championship. We are celebrating today with a downtown parade, the requisite speeches and maybe a few more beers. The Astros played an incredible 7 game series, beating the Dodgers in LA 

So, to celebrate, I am hoisting my Honey Blonde Ale, in a pint glass from 8th Wonder Brewery, a fine local brewery, toasting the well deserved 2017 World Series Houston Astros. Hip, hip hooray! Hip, hip, hooray! 


Ahhhhhh – refreshing and so satisfying- like the long awaited and well deserved World Series Champion Houston Astros. 

FYI, in the works – a Russian Imperial Stout to be brewed without collusion, a session IPA and single malt-single hop ale. I PROMISE! 

Drink Local and Drink Responsibly

Bishop

Flying “Under the Radar”

Saturday September 3rd found daughter Lisa and I at a new brewery in downtown Houston, “Under the Radar”. The day started with a play at the Alley Theater in Houston, “A Night With Janis Joplin”.  Great play and the lead in the play, Kacee Clanton, was channeling Janis Joplin’s spirit…….from nearby Port Arthur, TX. We attended the 2:30 afternoon performance so we were free to explore downtown. What better form of exploration than to find a new brewery and partake.

My good friend and fellow homebrewer, Mike and his lovely wife Annette had texted me last weekend from the Grand Opening of “Under the Radar Brewery”! Lisa and I were a week late for the Grand Opening but, as the old cliché goes, better late than never.  We arrived in time to witness the end of the Texas A&M Aggies take an OT win over my old school, UCLA. While catching the two point conversion by UCLA I struck up a conversation with a young lady, named Kelli, intently watching the game. She is an Aggie, “Poli Sci” major and yes of course, an attorney. Better yet, she is married to one of the owners. More about that connection later.

We found a close and convenient parking spot at 1506 Truxillo Street (home of the brewery and beer garden), adjacent to the Deutscher Fleschwagen food vendor! Oh my…..translation is the “German Meat wagon/truck.” The smells were heavenly and I will have to report out on another visit about the food. Lisa and I were focused on the beers for this visit.

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A look from the beer garden with the brewhouse in the background.

First round….for $ 15.00 I bought a logo glass and 3 tokens, we added a fourth token for an additional $5.00. Our choices were;

Dirty Blonde – I ordered the Blonde, I know, those of you that know me, are probably shaking your head because I tend to be an IPA fan, the hoppier the better. Lisa is a bit like me and she wanted the IPA….I  knew I would get a sip. I liked the Blonde and I know my wife will enjoy it.

Mid  Frequency IPA – Lisa…..yes she got the IPA. A good solid IPA, not over the top with bitterness. A good very drinkable IPA.

Midtown Bock – Because of commitments we decided to hold onto a token and sample the Bock and Porter on another visit.

Porter Authority

Radar Love – a light Hefeweizen. Now, I don’t normally drink Hefeweizens, but on this warm late afternoon I ordered  and glad I did. Very nice beer and very refreshing….coulda had another……. Just enough Magnum hops to keep it interesting but not enough to have my wife turn her nose up at it….So, Kathy my dear, there are two beers on this list that you will love.

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A listing of the usual offerings

There are plenty of tables to share with other likeminded beer drinkers with a nice mix of sun and shade in the beer garden. There is a Dynamo cornhole set on site to keep teams and groups talking smack and destroying their opponents. I noticed a few folks carrying in food and snacks as well as folks making use of the Deutscher Fleischwagen.

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Patrons enjoying a great day to drink beer……

Back to Kelli now. She introduced Lisa and I to her husband, Mike Norfleet, one of the three owners and still dabbling in his civil engineering work….He is a Purdue grad, but, he brews some very good beers so I will cut him some slack and …….  he did have the good sense to marry an Aggie! We chatted about beer, duh, as well as bees & honey. I think I put a bug in his ear to create a Honey Blonde or something similar somewhere down the road. I don’t have the inventory to supply enough for a 10 barrel batch…..It would be cool to find a local downtown source!  I told Kelli and Mike that I would see if I can find a contact for them.

We waited around long enough to catch a brewery tour conducted by Mike. He definitely has a passion for the craft and delivers with a strong authoritative voice. He also asked me to behave and not answer any of his questions…..I complied. The brewhouse is a 10 barrel system and they utilize 3 fermenters that also double up as brite tanks for force carbonating prior to kegging. They don’t have a bottling line so everything is kegged and distributed locally.

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Mike Norfleet, one of the owners up on his podium…..walkway between the mash tun and brew pot….delivering the beginning of an excellent tour of the brewery.

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Mike again…..drinking a cold one and leading the tour.

I am anxious for another excuse to wander downtown and sample the remaining two beers. It won’t be long. FYI, Mike and Kelli like Hay Merchant and I do believe you can find an Under the Radar offering there.

PS, Kelli, if we can keep it a secret, I will bring a 22 oz. bomber of my 3 year old Russian Imperial Stout, 11% ABV and aged on toasted, bourbon soaked oak.

Deutscher Fleischwagen

http://www.undertheradarbrewery.com/index.html

Drink Local and Drink Responsibly

Bishop

#undertheradarbrewery

#anightwithjanisjoplin