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.
I have been in trouble since the moment I began sharing my wife’s Honey Blonde Ale, close to a year now! Really not hers but, I made it using some of the dark honey we harvested last year. She liked the honey so well that she took 6 pounds of the dark amber sweetness and hid it from the sales batches. I have been given very direct instructions for this batch……I am not allowed to give any of this beer away! I need to have my daughter Lisa share in some of the blame. She took a 6 pack to one of her trail races and addicted a couple of her friends. They were rewarded a couple of times.
This beer is an all grain brew, currently in the primary fermenter and probably ready to rack over to the secondary. The brew process, a 90 minute boil, went very smooth. The starting gravity came out dead on to the expected number. The sample pulled for the gravity test, tasted pretty damned awesome.
Details from the Beersmith Software. Whenever I read to sparge volumes I think – That can’t be right….to much water. At he end of the 90 minute boil it was a nearly perfect 5 gallons.
I will Bottle in another 7 days and should make my wife happy by mid August. Let me take that back, I always make her happy, she will be “happier” when this beer is ready and happiest if I don’t share any……she can make that choice!
Drink Local and Drink Responsibly,
PS: My son Joe sent a text message as I was writing this post from Ranger Creek Brewery and Distillery, San Antonio TX. Another one to add to my list.
Sitting on the patio enjoying an almost perfect Houston evening. It is about 74 degrees F or 23 degrees C for the rest of the world, a cold home brew in my hand and chicken on the grill.
A small glass of my Honey Blonde Ale. My wife confronted me and asked if I was drinking “her beer”. I had to admit, “Yes dear, I am”. Chill out Hun – it was only 8 ounces! Insert smiley happy face here! I was using a brewery sample glass from Real Ale Brewing Co., Blanco, Texas. Sure was good!
The chicken is smelling very good. @ $ 1.27 per pound!!!! whole roasting chicken cut in half. Season with Lowry’s and garlic. Yum!
That describes the inspiration for my next brew, a Session IPA! Target ABV will be 4.6% or so. Hops, this is where I will get my thrills, 7 ounces of Mosaic Hops. Three of the seven will be used to dry hop the beer as it sits in the secondary fermenter. Six and half pounds of domestic two row malt, one pound of Munich malt, one pound of domestic wheat malt and a half pound of 40L crystal malt.
Mashing and hopping schedule will be run through Beersmith and reported out on brew day, possibly tomorrow or the next day. (Wednesday doesn’t look good so it will be Thursday February 18th.)
I have put back 5 pounds of a dark rich honey collected from my bees. I have been planning to make a beer utilizing my honey but haven’t made the time, until now. I asked my Honey for input, as we tend to like different styles….this beer is for her! In her cute way of saying it….A “Honey Ale”, I have translated that to a “Honey Blonde Ale”. Now comes the daunting part….selecting a recipe. There are so many choices!
This will be an all grain batch targeting an IBU number of around 20…..again, this is for my Honey and she prefers beers on the lower end of the IBU scale.
The challenge is add the honey in such a way as to not completely lose it’s flavor completely. Obviously, it should be added at or near the end of the boil. Research also shows opportunities to add some honey to the secondary….Hmmmmm – I continue to do my home work.
I have a bit of time to plan…I won’t brew this batch until the eye doctor give me permission to lift loads heavier than 20 pounds. I am having cataract surgery in a couple of days and would hate to lift a 5 gallon fermenter and have the implanted lens pop out….. Maybe I can draft my eldest son, a little over 6’5″ and now outweighs me and has the benefit of stupid young man strength, to help me out! PS – after challenging me to arm wrestle on his 21st birthday and losing badly – I still maintain a bit of a fear factor over him…it keeps him in line! He is now 25 and hasn’t asked for a rematch. Brew date is toward the end of the week of September 14.
I do treat my son well….on the right is a Session IPA….his favorite and on the left is the “Yes Dear Raspberry Wheat Ale”….a little left for my wife.
Brewing notes will be forth coming, in less than a fortnight!
It was a few days ago, December 23rd to be exact. Yes dear, I probably could have picked a better day ……. seems like it was hectic for everyone – everyone else but not me…. I should have known that there were different expectations?????
The all grain process does chew up some time. I don’t wear a watch so a good portion of the day got away from me before I started. It was dark by the time I was finished and beginning the clean-up. From a technical standpoint the brew came off flawless……. I hit the volumes, the starting gravity, the color and if the flavor of the sample from the gravity measurement is an indicator, it will be very nice! In less than two days the fermentation was in high gear and I should transfer to the secondary in a couple of days.
I plan to make a small change to the recipe. I plan to add Raspberry Puree to the secondary fermenter for flavor. The folks at the local brew shop suggested the that I should obtain better results. Time will tell.
Low tech but effective outdoor brewing set-up.
I finished drinking the little dab of Belgian Wit that was in the fridge and had a couple of my Golden Wheat Red IPAs while brewing. The Tap-a-Draft mini-keg really works well and added just a wee bit more CO2 – makes it an outstanding beer! Gotta have a homebrew when making homebrew!
Plans – my son Ben is asking for just a plain run of the mill Pale Ale – then he said it must have great flavor and be easy to drink…….the search for a recipe begins…..IPA flavor but less alcohol….as session IPA. I can do it!
Progress – about 6 days ago I transferred the beer from the primary tank to the secondary, the glass carboy, for the second of the two stage fermentation process. I am still disappointed with my measurement faux pas….I can only guess at my starting gravity. At transfer it was 1.015…a little lower than I had predicted but my predicted measurements were based on the absence of Murphy, as in Murphy’s Laws. see previous post – https://bishopsbeerblog.com/2014/10/22/the-brew-is-on/
I am happy to report that the sample I grabbed was very, very nice! In two days I will dry hop with an additional two ounces of Centennial hop pellets. I will hold the temperatures at 63 degrees F for 5 days after the hop additions and then crash it to 34 or 35 F to clear everything up. I still have some decisions to make. When finished – should I fill two of my 6 L Tap-a-Draft kegs and bottle the rest, fill one 6 L keg and bottle the rest or bottle all of it? So many choices! The best part of the decision – whatever I choose it will be drinkable and sharable!
Making the transfer – primary fermenter to the secondary. Mother Nature and gravity make the siphon move the beer!
I returned from Williston, North Dakota yesterday and racked my wife’s Blue Moon Clone over into the secondary. It was a couple days later than I wanted but, based on the gravity ready and the taste of the sample pulled for the reading…..it will be a good beer. The gravity had dropped to 1.008 – very nice and it would have been more meaningful if I had remembered to get the original gravity. Beer Smith brewing software estimated the original gravity to be 1.053 and final to be 1.018. I am well below the estimated final gravity so I suspect my original gravity may have been on the low side of the estimate. In a few days, as it settles and clears a little more, off it will go into the minikegs and bottles.
I just read through the top 50 commercial craft beers in the US as voted by the members of the American Homebrewer Association. By my count I have had 23 of the top 50. I apologize for not having tried hard enough to score higher. My newest “favorite IPA” was tied for 49th, Odell’s IPA. I believe as the distribution for Odell’s widens it will move up. If you can run down a sixer….and you like IPAs’, buy it and enjoy.
These same folks ranked brewers as well – of the top 25 I have sampled beers from 14 of them…Still have to work on better form. I think I need a plan for the second half of 2014! I will be in Chicago for a week in August so I expect to sample that market! I will be in the Paso Robles area soon and will visit the number “7” ranked brewery, Firestone Walker. It is home to my “personal” number one ranked beer, their barrel aged Russian Imperial Stout, Parabola!
Included in the article are recipes…clone recipes that are very tempting – One is a clone for an “All Day IPA” from Founders Brewing Company in Michigan…it comes in at an ABV of about 4.7%. The number one ranked beer, “Pliny the Elder” from Russian River in California is also included with a clone recipe. It is a heavily hopped IPA that comes in at 8.2% ABV and an amazing dosage of wonderful hops! What shall a man do? Maybe both????
I have to get my wife’s beer bottled and out of the fermenting chamber. I can only ferment 2 – 5 gallon batches at a time. If I only had a bigger chest freezer! Hmmmmmmm I wonder if Santa would say that I have been a “good enough” boy this year?