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

4th of July Blackberry Cobbler

I have a freezer still full of blackberries, a pantry full of blackberry preserves and wife that says, “No more Jam!” What’s a guy to do? Ok Hun, it is your birthday on the third of July, how about some blackberry cobbler and Blue Bell vanilla ice cream?

I will share a recipe that has had rave reviews every time I have made it and rave reviews from everyone that has made it themselves. The recipe is not original with me but I do give it proper credit…..it is just amazing and so simple to make!

MEME’S BLACKBERRY COBBLER

I added an extra cup of blackberries to this recipe from Virginia Willis’ Bon Appétit, Y’all: Recipes and Stories From Three Generations of Southern Cooking (Ten Speed Press, $32.50).

  • 1/2 cup (1 stick) butter
  • 5 cups blackberries, fresh or frozen – Hand picked from a friends property just north of Kingwood.
  • 1 cup sugar, plus more if desired for berries
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • Pinch salt
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • Vanilla ice cream, to serve

Preheat oven to 350 degrees. Place butter in a large iron skillet (I used a 12 inch cast iron skillet), place skillet in oven to melt butter.

Put blackberries in a large bowl. If they are frozen, let them soften a few minutes. Crush lightly with a potato masher. Sweeten with extra sugar if you like. ( I did!!!)

Whisk flour, baking powder, salt and 1 cup sugar in a medium bowl. In another bowl, combine milk and vanilla. Gradually pour wet ingredients into dry while whisking.

Remove skillet from oven. Add melted butter to batter. Stir to combine. Pour batter into hot skillet. With a spatula, scrape the berries into the center. Bake cobbler till it is golden brown and a cake tester inserted into the cake (not the berries) emerges clean, about 1 hour.

Serve warm with ice cream — and prepare for a walk down memory lane.

Makes 6 to 8 servings.

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The start……this is what it should like on entry to the oven.

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This is what it should look like before scooping out into a bowl, just begging for a mound of Blue Bell vanilla ice cream.

My presentation is pretty Patriotic, the skillet is a red enamel, the cooked berries are beyond blue and the Blue Bell vanilla ice cream is as close to white as it can be. Have a great Fourth of July.

TTFN

Bishop