Saturday, February 28, 2009


2/8: 5 gals. OG 1200 Strong Scotch Ale.

Somewhere between a Quad and McChouffe is McChief! Marris Otter, a little Aromatic, a little Special B, a pinch of Roast Barley, and 2# Brown Sugar. Goldings just a little short of balance. And a ton of the Chouffe-style yeast. Colin racked 10 gals. Belgian-style Blonde and brought his carboys over. I split my five gallons between the two, each with a substantial yeast cake. Signs of fermentation were nearly immediate. Over pitched for sure, we'll see if by forgoing oxygenating, some kind of yeast character was forced out. If it's too clean or comes up short in some other manner, I'll brew it again and blend it out.


2/8: 5 gals. OG 1060 SNPA-style Pale Ale with Citra hops.

The Citra are an experimental variety that some of the WAHA kids each got 3 ounces of. High alpha Hallertau-type with a real firm grapey citrus Cascade thing happening. We're supposedly brewing our own batches of beer with this hop and planning a tasting to get a feel for it's character. For a 60 minute boil, I added ounces at 60 & 40 and .5 at 20. Beer Tools Pro called out 109 IBU, which I'll take with a grain of salt. I'll pull the last .5 ounce through the Krups and add the resulting hop extract straight to the keg. This method of steam extraction is good for at least 4 fluid ounces of the sickest bitter bong water goodness you could imagine. Way beyond a simple hop tea, you get bitterness along with the flavor and aroma. All part of an effort to get the most out of what few Citra hops I had on hand. I'm shooting for the one beer out of the group that shows what you get when you over bitter. We'll see.