Well...Scott and I have been talking and it appears our only mutual opportunity to brew before thanksgiving--and maybe in what remains of the year--is Nov. 23rd. So we are running the flag up the pole to see who will salute.
We'll set up space heaters in the garage, and do like before--starting around noon and going in shifts on the burners until we are done.
Post if you are in--and post what you think you will brew.
I will retry the honeyspice IPA. And i will brew some sort of lager.
jerry
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6 comments:
Posted for Doug....
I'm in - conditionally. I would like to do a Scottish Ale such as Road Dog Ale (Broadway Brewing Denver). It uses the following ingrediants:
3 lbs pale malt
1 lb medium crystal malt
2 oz roasted barley
3 1/2 lbs pale malt extract (syrup)
Target Hops
Scottish or Irish ale yeast (Wyeast 1728 or 1084 or something close to that)
It is a longer process but should render a more complex brew than my Porter which turned out under carbonated and just ok.
The Scottish Ale ferments for 2 wks and then goes to secondary fermentation for 5-6 weeks. After bottling, it ages for another 4 weeks.
My real passion, though, is Dopplebock such as Full Sail's Mercator Dopplebock but it's a lager.
This uses the following:
5 lbs lager malt
1 lb Vienna malt
1 lb Munich malt
8 oz caravienne malt (whatever that is)
3 1/2 lbs pale dry malt extract
Tettang hops - bittering
Hallertau hops - flavor
Saplt hops - aroma
Munich lager yeast (Wyeast 2308 or similar)
After the initial 2 week fermentation, it requires transfer to a secondary fermenter for 3-4 months of conditoning. After bottling, it is bottle conditioned for an additional 3 months. Got to be good after waiting that long...right?
Either way, I have a dilemna. 2 weeks out from the 23rd, I have to be in Mexico to pick up my youngest daughter and will be gone a week. That would mean burdening Jerry with the transfer. What would that cost me, I wonder?
Cool.
Re: Scottish Ale, Scott Pratt made a fine one about a year ago. A light beer with a little smokiness behind the malt. Maybe we can get him to finally post a recipe on this board.
Do not fear, also, to get back up on that porter horse.
As for transferring after two weeks. I am happy to do it. But keep in mind these transfer dates are often +/- one week. It always depends on when the fermentation bubbling stops in the airlock. As for costs...well...a beer transfer tax seems in order. A couple of bottles should suffice.
The dopplebock requires a fridge, or a wintery spot that stays below 50, but does not go below freezing. I was gonna run another maibock. But you could convince me to let you have a go at it in my fridge at a slightly higher tac rate. ;-) Or maybe we could split a dopplebock batch. I'll go in for half the ingredients, we split the results down the middle.
I am also wondering of I can lager in my garage in the winter. I mean, they had to do it somewhere before they had refridgerators, yeah?
That is very kind of you and the taxes seem very reasonable - if only the federal govt were so kind.
I was wondering about the no refrig idea, as well. I have a really temparate spot under the house (6 ft crawl space) that should keep a brew nicely this time of year at or below 50 deg w/o freezing.
What about splitting the dopplebock - I would learn so much from working with you - and also doing our own batches? I'm up for anything.
Jennifer brought up a good point about the dopplebock not being ready in time for Christmas presents. In that case I would need to find a brew with a shorter conditioning time. I will look for another receipe that is nicely balanced between hops and malt with a bit more maltiness than hoppiness.
Joanna, Amelia, and I are in, though I'm not sure how the labor breakdown will shake out.
Wondering if I might be able to invite a new graduate student friend of mine to come out and brew with us. He's been brewing for awhile now.
Jason, absolutely bring your friend. Scott is bring a new brewer in the fold.
Doug, let's plan on co-brewing the dopplebock, and splitting all costs and all product. It will be fun.We'll use your recipe, but I propose that I select the yeast.
My friend Scott (different Scott) can't make it, he has to cook for a chili cook-off! Pretty good reason to miss our brew session. Maybe next time!
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