It’s a delicious thing when coconut compliments the chocolate and toffee flavors of a brown ale or porter. Maui Brewing’s Coconut Porter is one of my favorites, so I put together this recipe based off a Brown Porter recipe from Gordon Strong.
- 10.5 lb Best Ale Malt (Crisp)
- 1.5 lb Amber malt (Crisp)
- 1.5 lb Crystal Malt Medium (Simpsons)
- 0.75 lb Chocolate Malt (Briess)
- 0.25 lb Crystal Malt Dark (Simpsons)
- 0.4 oz Galena, 0.25 oz Magnum 60 min
- 0.5 oz Willamette 10 min
- WYeast 1986 London ESB (1L starter)
// Mash-in w/ 5.6 gal at 152 for 60 min, mash out, sparge w/ 2 gal water adjusted to 5.6 pH. Collect around 6.5 gal. Boil 60 min. Collect around 5 gallons 1066 wort. Pitch whole starter. Brewed 7/14/17. Airlock activity within a few hours. //
7/18/17 Airlock activity slowing down. Gravity at 1022. Rich caramel and chocolate flavors. Liking everything so far. Toasted 14 oz coconut in the oven at 170 degrees for 40 minutes, then another 20 minutes at 210 degrees because it wasn’t really toasting (my oven temp is probably off). Let cool for a few minutes, then add directly to primary.
7/23/17: Let the coconut sit for about 5 days in the primary then racked directly to keg. Coconut was a little messy (some of the smaller bits got through the racking cane and gunked up my tube, and the resulting beer got super cloudy. Great coconut flavor
8/3/17: Been on tap for about 2 weeks now and this is a good one! The head seems a little subdued, likely due to the oils in the coconut, but the flavors are on point. This would be a great brown porter recipe on its own, but the coconut adds that extra edge. Not much I would change, but maybe a little more chocolate or coffee flavor would be a nice touch.
Needed something hoppy on tap, so I put together a quick APA recipe featuring Cascade and Mosaic hops, with a fairly beefy malt bill to back it up and create a balanced profile.
- 11 lb US 2-row Pale malt
- 2 lb Dark Munich
- 0.3 lb Crystal 60L
- 0.5 oz Mosaic, 0.25 oz Cascade 60 min
- 1 oz Mosaic, 0.5 oz Cascade 10 min
- 1 oz Mosaic, 0.25 oz Cascade, 0.25 oz Centennial, 15 min
- 1.5 oz Mosaic, 0.75 oz Centennial 0 min (30 min hop stand)
- 1 oz Mosaic in primary
- WYeast London Ale III (1L starter)
// Mash-in w/ 5.25 gal at 152 for 40 minutes (2 tsp Gypsum, 1.5mL lactic acid, target 5.2 pH), mash out at 168F. Sparge w/ 2.5 gal (adjusted to 5.6 pH) to collect around 6.5 gal 1052 wort. Boil 60 minutes, collect around 5.2 gal 1058 wort. Oxygenate 60s, pitch whole 1L starter. Add 1 oz Mosaic to primary just before oxygenating. Brewed 9/10/17. //
9/15/17 . Gravity at 1022. Peachy fruity hop aroma and flavor, lots of body. Going to let this ferment a few more days.
9/17/17. Moved to fridge to crash cool. Didn’t bother taking another gravity reading since the flavors were good last time, just wanted it give a few more days to clean up.
10/8/17 Been on tap for a few weeks and its held up quite nicely. Grapefruit and peach (for me, Mosaic always delivers on the peach flavor) in the nose, taste follows with medium bitterness and hints of bread and toast poking through at the end. The primary hops worked out nicely – added a good amount of hop flavor without any extra primary/secondary time after fermentation was done. I’m sure it created some different flavors than what would’ve been had I dry-hopped post fermentation, but given how fruity and bright this beer was, I’ll probably keep doing it. Stayed very cloudy for a while, then eventually clarified to a subtle haze. The London Ale III works well here to keep the hops in the foreground but also retaining body without becoming chewy and sweet. It lends a soft estery feeling, which plays well with the other flavors. Great recipe that would work well also with WLP001, or London ESB.
Filed under All-grain, Hoppy
Another beer for my father-in-law’s kegerator! We thought that a Kolsch would be fitting for summer but also wanted to add a fruit. We tossed around the idea of lime, but that’d be too cliche. We landed on pineapple, thinking the acidic nature of the fruit would be a nice compliment to the gentle Kolsch base beer.
I did some reading on pineapple in beer, and there seem to be polarizing opinions on the best way to use it. Pineapple contains an enzyme called bromlain, which has the detrimental effect of digesting proteins the beer, making it thin and lacking body. I’ve also experienced this with meat – one time i made a shredded pork dish with pineapple – the next day the meat had turned into a pasty mush. There are lots of suggestions on how to prepare the pineapple to avoid this, but I figured what the heck, lets give it a try and see how severe the effect is. A thin kolsch wouldn’t be the worst thing in the world anyway.
- 5.25 lb US Pale 2-row
- 5.25 lb German Pils
- 0.25 lb Honey malt
- 0.18 lb Acid malt
- 0.5 oz Magnum 60 min
- 0.25 oz Styrian bobek 10 min
- 1 pkg Saflager-189
// Mash-in w/ 4.5 gal at 150F for 60 minutes. Raise to 168F, sparge to collect ~6.75 gallons 1046 wort. Boil 75 minutes. Collect 5.25 gal 1052 wort. Wort wasn’t as cool as expected, maybe 72F. Oxygenate, sprinkle yeast on top. Left to ferment at 62F. Brewed 5/6/17. //
// Sparge got stuck initially. Let it sit for a little, then turn pump on with throttle about 1/2 way, then eventually allow full flow once mash liquefied. Mash ran fine at full speed (very clear wort) by the end //
5/13/17 Base beer turned out well – good lager quality and malt flavor. Chopped up two pineapples and pureed gently with an immersion blender, then added directly to primary. Total pineapple slush was 4.5 lb.
5/15/17 Mild pineapple flavor, much more in the aroma. Body does seem slightly thinner. Put in the fridge to crash cool.
5/16/17 Kegged. The pineapple flavor is appropriate but could afford to be bigger. One more pineapple should do it. Also, the pulp was super annoying while kegging. It kept clogging my racking tube every few minutes, and even still there was a lot that transferred to the keg. Next time I’ll probably just juice the whole pineapple slice by slice and not any pulp to the primary. Fun experiment, and I’ll definitely make this again!
This batch is for my in-laws to put on tap for St. Patrick’s Day! I based this on a previous Irish Red batch, and went with English yeast because I prefer the malt profile that it yields. I’m going to try adjusting the pH of my sparge water this time – normally i just use it as is, and technically its pH is up near 8.6, not ideal considering the mash’s pH is near 5.4. This should help the final beer pH be closer to where it should be. I also wound up throwing in a little coffee to the primary for an different twist on the style!
- 12.5 lb UK Pale 2-row
- 0.28 lb Victory malt
- 0.28 lb Extra Dark Crystal malt (170L)
- 0.1 lb Roasted Barley (300L)
- 1.5 oz Kent Goldings hops (60 min) 4.8% a.a.
- 0.5 oz Kent Goldings hops (10 min) 4.8% a.a.
- WYeast 1968 London ESB (1L starter)
// Mash-in w/ 5.1 gal 156F water to setting at 152F for 50 minutes. 2 tsp CaCl2 to mash. Raise to 158F briefly, then to 168F for 5 minutes. Sparge w/ 2.6 gallons (adjusted pH to 5.6 w/ lactic acid) and collect around 6.75 gallons of 1056 wort. Boil 60 minutes. Collect 5 gallons 1060 wort. //
Wort looked a little too dark going into the primary, this may end up browner than red.
5/3/17 Airlock slowed, gravity at 1016. Very fruity aroma, approachable flavor but not as nutty/malty as I’d hoped. We’ll see how it turns out cold and carbonated. Put in the fridge to crash cool.
5/5/17 Pleasant malt flavor but moderately fruity. Somewhat regretting not going with Irish yeast, but it’s a decent beer. Added 0.75 oz of ground coffee (Wegman’s breakfast blend) in a hop sack.
5/6/17 Kegged. Coffee flavor definitely works and helps to round out the flavors. Could actually afford to go a little bigger with it too. Never had a chance to do a full tasting review, but overall I was pleased with the end result. Using a cleaner yeast would be best here, and, while the coffee addition wasn’t totally necessary, it helped to mask some of the overt esters from the yeast. I fermented this on the warmer side (~72F) so going a little cooler would help, too. Clarity and color were on point!
Filed under All-grain, Amber
One of my favorite beer tasting experiences was going to the tasting room at Steam Whistle Brewing in Toronto. The beer was so fresh, crisp, and delicious that I still have dreams about that pilsner. I’ve been wanting to make something that comes close, and, given that it’s tough to find Steam Whistle in bottles near me, I did some research online to see if people know what was in it. This recipe is a representation of those findings.
- 11 lb US 2-row Pale malt
- 0.17 lb Melanoidin malt
- 1 oz Perle 60 min
- 0.4 oz Saaz @ 5 min
- 0.4 oz Spalt @ 4 min
- 0.5 oz Spalt @ 2 min
- 1 pkg Saflager-189
// Mash-in w/ 4.5 gal at 150 for 60 minutes. 2.5 tsp CaCl2 to mash. Mash-out, sparge to collect around 6.6 gal 1046 wort. Boil 75 minutes. Chill to 55F, collect 5 gallons 1053 wort. Oxygenate 60s, sprinkle yeast on top. Brewed 1/13/17. Left to ferment between 55F and 60F in the basement. //
1/20/17: Gravity at 1020, great malt flavor and subtle hop profile. Letting it finish out.
1/27/17: Gravity at 1012. Moved to fridge.
1/30/17: Doesn’t taste nearly as “fresh” as the first tasting, wondering if i let it sit a little too long. Added gelatin finings.
2/1/17: Kegged. Fairly clear, still some hazy beer left near the bottom of the carboy. Tasting notes.
Initially wasn’t too impressed with this beer, likely a result of my poor recipe calculation. I stupidly forgot to update the alpha acid content of the First Gold hops in the recipe software (it was assumed to 7%, mine were really 3%), so my IBUs were probably about cut in half. It wound up being a fairly malty beer, but the toasted malt flavors were actually quite pleasant. Happy accident considering I was hoping this would be a hop forward beer. That being said, I always seem to under do the hops when using English Yeast. The yeast tends to mute the hops and I always forget to compensate.
The clarity on this batch was phenomenal, and the shade of red was perfect in my opinion (the photo appears more brown). It’s been tough to hit the color red (too dark and it’s brown, too light and it’s copper/orange) but this SRM level (10, I believe) was just right.
Looking back at the recipe again, the hop additions didn’t really make sense for what I was going for; the whole thing would have probably been better just without the 30 minute Cascade addition. Mid-boil additions haven’t sat well with me recently. They seem to work well in IPAs that have a lot of hops surrounding the mid-boil addition, but not so much in isolation. Although my favorite saison recipe just has 60 and 30 minute additions and that’s it – it seems to give it a nice zippy dry finish. As with everything in brewing, it’s all about how you use it to make it appropriate.
Lately I’ve been making other people’s recipes rather than designing my own from scratch. My intuition has been a little off with recent beers. I’m still learning, of course, but I’ve not been impressed with some of my recent recipes. Every once in a while I’ll make a beer and afterwards go “what the hell was I thinking?” once it’s done fermenting. So I started looking to other brewers for inspiration, filtering their recipes through my brewing intuition. The past few recipes I’ve brewed from Brulosopher have been great, so I think I’ll continue on this path for a little while this year.
It’s been a while since I brewed something with Brett, so I did some searching online for some Brett recipes. This one came from Meek Brewing Co’s blog, for a Brett IPA. I scaled it down to 4 gallons, and adjusted the acid malt to get my pH right around 5.3.
- 5 lb US 2-row pale
- 1 lb Red Wheat
- 0.4 oz Carafoam
- 0.1 oz Acid malt
- 0.3 oz Amarillo @ 60 min
- 3 oz Amarillo @ 5 min
- WLP650 Brett Brux (1L starter)
// Mash-in w/ 3.5 gal at 152F for 50 minutes, mash-out, sparge to collect 4.8 gallons. Boil 75 minutes, collect around 3.5 gallons 1046 wort. Brewed 1/15/17. //
The expiration date on the Brett vial was pretty close (Jan 27 ’17), so I made a starter; it took a good week for it to fully attenuate. Tasted good in the end though – plenty of funk with some fruit too.
1/19/17: Airlock slowing down, gravity down to 1013. Incredible peach/mango aroma. Flavor is slightly tangy, but good fruity/hop flavors. Not much funk at all. Added 0.75 oz citra and 0.5 oz amarillo to carboy.
1/25/17: A little funk coming through! Crash cooled for 2 days then kegged. Tasting notes soon.
4/2/17 Keg kicked before I could get around to some real tasting notes. Overall the level of funk was was low and would’ve liked more. My old vial of Brett may have had something to do with this. The citrus hop character was pleasant but had a slight attack to it, would’ve preferred if it were somewhat cleaner – maybe not using Amarillo as the bittering hop and using something like Magnum instead would help with this. I would up blending this with another Belgian Pale Ale I had on tap to create a more balanced, hoppy, not-funky beer.