Thursday, December 27, 2012

Great Tasting Brown Porter

I have a lot of family and friends that are not really into craft beers becuase they think they all are the Pale Ales or IPAs.  The bitterness of these beers scare them away.  What I have found is that someone that drinks one of the big three commercial beers can also handle a roasty brown porter.  Also if you have someone that likes coffee this is also a great craft beer to get them started on.  They take a drink of this and say "hey how great is this that I am drinking and enjoying a craft beer."  It makes them feel like they are in the "in" crowd like the rest of us craft beer brewers and drinkers.  So below is a simple recipe for an all-grain brown porter.  Brew and enjoy!

5 Gallon Batch

Grain Bill
8 lbs. Maris Otter Malt
0.5 lbs. Chocolate Malt
0.3 lbs. Crystal 60L
0.3 lbs. Crystal 80L
0.25 lbs. CaraPils
0.25 lbs. Brown Malt

Hops
1 oz UK Kent Golding 5.1% Alpha (60 mins)
0.5 oz UK Kent Golding 5.1% Alpha (30 mins)

Yeast
White Labs British Ale Yeast WLP 005

Temps
Mash at 154 degrees for 60 mins
Sparge at 170 degrees for 15 mins

Stats
OG: 1.050
FG: 1.012
IBU: 24.5
SRM: 22.8
ABV:4.9%

Friday, December 7, 2012

Beer Judge Certification Program

I wanted to make everyone aware of the resources available to aspiring home brewers and future beer judges through the BJCP website.  BJCP is the Beer Judge Certification Program.  This organization has been put together by volunteers that have a love for craft beer.  They offer resources to help describe and judge the many different styles of beers that are available today.  Here is a little blurb from their website:
“The BJCP was founded in 1985 and has administered the Beer Judge Examination to 6,959 individuals worldwide. 4,189 are currently active judges in the program, with 641 holding the rank of National or higher. Since we started keeping detailed records, our members have judged over 768,810 beers and we have sanctioned over 5,065 competitions.”
This organization, through its commitment to educating brewers and judges alike, has help move the industry to an increase output of quality made beer.  The judging of home brewer’s beer has help improve the beers people are making at home and gives guidance on how to keep improving their home recipes. 
Personally I will be starting to study for the BJCP exam that I plan to take next winter.  I am looking forward to the challenge that this presents.  This will help span my knowledge of beer and make me an better brewer and judge.  Definitely check them out if you are looking to expand on your understanding of beer!   

Thursday, June 21, 2012

Stop Drinking Skunk Beer

I wanted to write a short but hopefully informative article about commercial beer packaging.  I feel that a lot of individuals out there do not understand how important this is to stability and taste of beer. 
Beer’s major enemy is SUNLIGHT!!!!  The hops that are in beer that give it a wonderful flavor and bitterness also are extremely sensitive to sunlight.  Direct exposure starts to instantly breakdown the hops into a sulfury/sunky organic compound names 2-methyl crotyl mercaptan.  You all know the taste, but may not realize it.  Try setting a Corona bottle out in the sun for an hours and give it a taste…bam there it is.  You may also taste this in green bottle beer such as Rolling Rock and Heineken.  These are great beers in my opinion when stored out of the sun, but taste like straight skunk when exposed to the sun.
Ranking beer packaging goes as such…
1)      Can beer- The best a beer will taste other than coming out of a keg.  You say the beer has a tinny taste…nonsense.  The special coatings inside the modern cans of today make sure no odd flavors enter the beer.  Pour your beer into a glass and no one has to know that you are drinking can beer.
2)      Brown Glass bottles- This is the standard of today when it comes to craft beers.  Most operations bottle their beer as canning can be a little more expensive.  The beer is still exposed to light while in these bottle, but the shading of the brown glass does a pretty good job at slowing the process.  Also the cardboard six pack holder plays a part in protecting the beer.  Ever wonder why Sam Adams’ six packs are almost all the way up to the bottle cap???  All about protecting the beer from the light.
3)      Green and Clear Glass bottles- First off the majority of these beers are skunked before you even buy then.  Do yourself a favor and drink these at your local bar only if they have them on tap.  You ask why do breweries use them.  Well it is because of you and how you relate the color of the bottle to the beer.  Can you imagine a Heineken in a brown bottle?  At least Heineken also cans and they do this because they know how much of a better package a can is. 
In closing you need to understand the packaging of beer to understand what a good beer should taste like, and not one that has gone skunk.  Don’t believe me do a test of your own.  Get a package of Heineken and expose one to sunlight for an hour and keep another one in you frig out of the light.  Then crack them open at compare.   Next time you are at the store and see a craft beer in a can you should buy it over its bottle counterpart in your support of great beer packaging!

Friday, June 1, 2012

Award Winning Dry Stout

I wanted to share a dry stout recipe that I took 2nd place in the first round of the NHC (National Homebrew Competition) in Chicago.  It is on to the final round to compete against 32 other stouts.  I am pretty excited about this and am honored that one of my beers made it to this level.  Not to mention you get a pretty cool ribbon for it.  Anyways it is a pretty straight forward dry stout.  Just make sure you use quality ingredients and use proper sanitation.  Enjoy!
Up all Night Irish Stout
Grain Bill – Makes 5 Gallons
7lbs Two Row
0.5 lbs. Chocolate Malt
0.5 lbs. Black Patent
0.25 lbs. Crystal 120L
0.25 lbs. CaraPils

2.25 oz. Willamette 5.2% AU for 60 minutes

Mash 4.5 gallons at 149 degrees for 40 minutes
Batch Sparge 2 gallons at 170 degrees for 15 minutes
Boil for 60 minutes

Primary Ferment at 68-70 degrees for 7 days
Secondary at 66-68 degrees for 2-3 weeks

Keg or Bottle and Enjoy!