Both batches were brewed onto 2nd generation yeast cakes. One from Rye pale ale, and anther pale ale that was pretty much just a prop to have enough yeast for this high gravity coffee stout I'm brewing.
Imperial Coffee Stout(s)
Brewing an Imperial Coffee Stout. A Russian Imperial Stout that I'll be adding coffee to in 2nd fermentation. I brewed a coffee stout in November 09' last year. The beer turned out very well and I'm going to be making minor malt bill adjustments. I brewed a batch yesterday and one today. Same recipe but I'll be changing the type of coffee in each batch. I'm working to dial in the coffee flavor and I will be brewing many more batches playing around with different coffee from around the world. Tanzania peaberry, Ethiopian Harrar, and S. American variety's as well. Focusing on geographic origin of the coffee and generally medium roast.
#xbrew Imperial Porter
A unique beer. Brewed with the energy of brewers across the country. Collaborating to create a special brew. One to share amongst each other and friends. Using 21st century technology to communicate live via google wave, twitter, and live video streams. This #xbrew collaboration is organized by Justin Boswell @theBrewDude.
This batch of Porter will be fermented using second generation lager yeast. The main twist is I'll be aging this imperial porter on home infused coconut rum and french oak. A Coconut Rum Porter.
The other other home brewers are:
Check out collaborative #xbrew blog.
Google Wavebook comments on the collaboration.
Justin's Examiner post.
Rye'd Pale Ale
A favorite style of mine. Take an American pale ale and sub in 10-20% rye malt into the grist bill. The rye malt adds body, complexity to the malt backbone, and a peppery spiciness. Balanced with pungent pine and citrus flavors from Northwest hops. An American pale ale brewed with rye malt and traditional American pale ale hop schedule makes for a delicious brew.
I brewed two Rye pale ales last year, one in June 09', and another in August 09'. I thought the second one turned out better because of all the "C" hops that were used. I will be adding a blend of "C" hops to dry hop with. Keeping malt bill similar with only some minor changes.
Schwarz is German for black. So, schwarzbier is translated as 'black' beer. Traditionally a lager that is brewed with a little black malt to create a dark beer that can still be seen through when held to light to reveal a scarlet hue.
In the mash today, Dark Munich malt, Briess two row, CaraMunich III, Briess extra Special Roast, and debittered black malt. Hop bill is Vanguard first wort and whole leaf Glacier hops in the boil. Fermented with Saflager W-34/70.
History of the style is described by BJCP as, "A regional specialty from the southern Thuringen and northern Franconia in Germany, and probably and variant of the Munich Dunkel style." BJCP also states the overall imperession is, "A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness."
BJCP states this about the style, "The traditional style of beer from Dusseldorf. Alt refers to the "old" style of brewing (ie., making top-fermented ales) that was common before lager brewing became the popular. Predates the isolation of bottom-fermenting yeast strains, though it approximates many characteristics of lager beer. The best examples can be found in brewpubs in the Altstadt ("Old town") section of Dusseldorf."
Grist bill today: German pilsner malt, dark Munich malt, and cara Munich III. Hopped with whole leaf Glacier hops and Vanguard hops to 20 IBU's. Fermenting with dry yeast K-97. Kind of it sounds like Wyeast 1007 but then the comment about being able to make Belgian wheat beers is kind of strange. The yeast, K-97, has a wide fermentation range (59f-72f). Reminds me of S-33 "edme" strain, where the temperature you ferment at has a major impact on ester production. Meaning whether it tastes like a 'Belgian' (high temp.+70f) or like a fruity English ale (lower temp.-68f). I'll be fermenting this altbier in the low 60's to keep ester levels low. I've never used K-97 so we'll see how it goes.
Sorachi Ace Pilsner
A German style pilsner brewed with Sorachi Ace hops. A cross between the British hop brewers gold and Czech Saaz, it exhibits a strong lemon and spicy aroma. I've never brewed with Sorachi Ace hops before. Lager don't mask hop flavors as much as ales, so a little goes a long way and the flavor of the hop is more pronounced because in lagers yeast flavors are subdued compared to ales.
Grist bill today is Briess pale, German pils, wheat, and Victory malt. Bittering hops are whole leaf glacier and finished with two ounce of whole leaf Sorachi Ace hops. Fermented with Fermentis Saflager S-23.
Basmati Rice Pilsner
Happy New Year! Good to be back brewing after a great holiday. First brew of the new year will be inspired by the pre-prohibition style lager. My cellar is at 49f, a little warmer than I would like but I don't think it's going to get much colder down in the cellar. This style was created by German immigrants in the late 19th century. Using German brewing techniques, German lager yeast and American ingredients (six row barley, maize, rice, and Native American hop variety's).
My version today will be brewed with American two row, German pilsner malt, basmati rice, and wheat malt. Hopped with a heavy hand, for the style, of continental hops.
BJCP describes the style as, "History: A version of Pilsner brewed in the USA by immigrant German brewers who brought the process and yeast with them when they settled in America. They worked with the ingredients that were native to America to create a unique version of the original Pilsner. This style died out after Prohibition but was resurrected as a home-brewed style by advocates of the hobby.
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