Single Hop (Tettnang) Light

May 31st, 2010

Recipe Characteristics

Recipe Gravity 1.052 OG Estimated FG 1.013 FG
Recipe Bitterness 36 IBU Alcohol by Volume 5.0%
Recipe Color 4° SRM Alcohol by Weight 3.9%

Ingredients
Grain
8lb American two-row
1lb German Vienna
1/2lb Dextrine
1/2lb Light wheat

Hops
5HBU x 60 minutes Tettnang
5HBU x 30 minutes Tettnang
5HBU x 20 minutes Tettnang
5HBU x 0 minutes Tettnang

Yeast
WLP565 Belgian Saison I ale yeast

Procedure

  1. Heated 13qts mash water to 130degF
  2. pH adjustment:
    1. Initially off scale high.
    2. Added 0.1g citric acid; still off scale high.
    3. Added additional 0.1g, dropped to 6.7.  Good enough.
  3. Sparge water!  Heat early, heat often.
    1. Last brew lost 11qts to mash –> 0.7qts/lb.  [[still a good number, maybe 0.65]]
    2. We *want* 25qts in boil.  [[next time, shoot for 23qts total]]
    3. Therefore, heated 19qts to 170degF.
  4. Meanwhile, back at the mash…
    1. Added 10lb x 75degF grain to 130degF water –> stabilized at 125degF.
    2. 15 minute rest
    3. Raised temperature to 145degF (took about 15 minutes to get there)
    4. 15 minute rest
    5. Raised temp to 165degF
    6. 15 minute rest
  5. (Sat for a while while we brewed the shChinook)
  6. 60 minute boil as per hop schedule
  7. Chill toss pitch.
  8. SG 1.051

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Single Hop (Chinook) Amber

May 30th, 2010

Recipe Characteristics

Recipe Gravity 1.056 OG Estimated FG 1.014 FG
Recipe Bitterness 43 IBU Alcohol by Volume 5.4%
Recipe Color 13° SRM Alcohol by Weight 4.3%

Ingredients
Grain
8lb American two-row
1 1/2lb Belgian Biscuit
1/2lb Crystal 90
1/2lb Crystal 40
1/2lb Dark wheat

Hops
6HBU x 60 minutes Chinook
6HBU x 30 minutes Chinook
6HBU x 20 minutes Chinook
6HBU x  0 minutes Chinook

Yeast
WLP001 California ale yeast

Procedure

  1. Heated 14.5qts mash water to 130degF
  2. pH adjustment:
    1. Initially off scale high.
    2. Added 0.15g citric acid; dropped to 7.0.  Woo!
  3. Sparge water!  See today’s earlier brew for details, and know that we heated 18.25qts to 170degF.  [[adjust down by 2qts next time]]
  4. Meanwhile, back at the mash…
    1. Added 11lb x 75degF grain to 130degF water –> stabilized at 124degF.
    2. 15 minute rest
    3. Raised temperature to 145degF (took about 15 minutes to get there)
    4. 15 minute rest
    5. Raised temp to 165degF
    6. 15 minute rest
  5. 60 minute boil as per hop schedule
  6. Chilled and tossed.
  7. Pitched in kitchen @ ~80degF.  SG 1.048 suggests too much sparge water.

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    lessons learned from past art festivals

    May 2nd, 2010

    In gearing up for this year’s Somerville Open Studios, we found our old notes. Time to electronicify them!

    Best of the best:

    • JB Jones. Painting — macros of keys, pencils, gum wrappers. 617 718 2180
    • Theodore Lyman. Underwater photography. Great galapagos shots. tedlyman@mac.com, tedlyman.com
    • Hilary Scott. Dinosaur mounts and screaming speaker covers. EclecticSculpture.com, hilary@eclecticsculpture.com, 617-653-5146
    • Skunk. Metal sculpture. Awesome. 617 666 2299, skunk@80gritart.com 80gritart.com
    • Tasker Smith. Blown glass vases & monsters.
    • Andrew Standeven. 3 Jackhammers. 781.391.1681 home, 617.620.6754 cell, andrewliz@earthlink.net, www.andrewstandeven.com
    • Matt Tague. Awesome oil painting colors of urban landscapes. mtague.com. matt@mtague.com

    Go back:

    • Dave Anastasi. Color block photos of booze. dave@east3rd.com. www.east3rd.com 617-776-3685
    • Charles Bandes.
    • Barbara Barss. Wood.
    • Aram Comjean. Photos.
    • Cynthia Gilman. Wood turning.
    • Tesa Damora. mylar.
    • Jeff Fullerton. Very nice night photog.
    • Ejay Khan. City skylines in oil. KhanStudioInternational.com
    • Joe Keinberger
    • Kyle Larabee. Collage w/ leaves.
    • Mark Luggi. Whimsical paintings. 781-710-1545. web
    • Marc Mancuso. whistles.
    • Melanie Maz
    • Steven McInerny. 3D photography.
    • Jane Messinger. photos.
    • Janie Owen. Birds for planters.
    • Julie Peck.
    • Jocelyn Roach
    • Nancy Schieffelin. Abstract colors in oil.
    • Lynda Schlosberg. Abstract/nature photography.
    • Samantha Jane Scolamero. Photography.
    • Stu Sherman. photos.
    • Greg Stones, miniature water colors. gregstones.com, gregstones@yahoo.com, 401 949 0959
    • Ariadne Terrell. large format photos.
    • Michelle Widmer-Schultz.
    • Chuck Wimmer, Loftprints. loftprints.com, 440-526-2820

    Not our taste:

    • Adria Alumbaugh
    • Jason Aponte
    • Sarah Bettencourt
    • Eric Bornstein. Awesome masks, but not worth a repeat.
    • Mara Brod
    • Ron Brunelle
    • Scott Cahaly
    • Miss Lyn Cardinal
    • Ian Clyde
    • Judith Cohen
    • Amy Cooper
    • Howard Dinin
    • Erica Freund
    • Wally Gilbert
    • David Kelleher
    • Gaye Korbet. Did have a cute chicken + hatchet cookie cutter painting, though.
    • Adam Leveille
    • Ruchika Madan
    • Jade Moran: Ericson, Moran, Weisz.
    • Dana Pearson
    • Sarah Peck
    • Albertine Press
    • Elizabeth Mullin
    • Mike Schuetz
    • Jamil Simon
    • Rose Mary Sue
    • Suzanne Suzaluna. good if we want to get someone a phat sushi platter
    • ML Van Nice
    • Belle Wether. Pencil drawings of testicles!
    • Stephanie Wratten

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    Downlad Flac Album Art

    April 18th, 2010

    Read the rest of this entry »

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    Pancakes! Pancakes! Pancakes!

    February 7th, 2010

    Perhaps the greatest recipe ever, from our CSA newsletter.  Thanks, Enterprise Farms!

    2 C freshly ground whole-wheat flour
    2 C plain yogurt
    2 eggs, lightly beaten
    1/2 tsp. salt
    1 tsp. baking soda
    2 Tbsp. melted butter
    Soak the flour in the yogurt in a warm place for 12 to 24
    hours.  Stir in the other ingredients and thin to the desired con-
    sistency with water.  Cook on a hot, oiled griddle.
    Serve with butter and maple syrup, or your choice of toppings.
    • 2 C freshly ground whole-wheat flour
    • 2 C plain yogurt
    • 2 eggs, lightly beaten
    • 1/2 tsp. salt
    • 1 tsp. baking soda
    • 2 Tbsp. melted butter

    Soak the flour in the yogurt in a warm place for 12 to 24 hours.  Stir in the other ingredients and thin to the desired consistency with water/milk.  Cook on a hot, oiled griddle (low heat).

    Serve with butter and maple syrup, or your choice of toppings.

    This recipe will cook much slower than other pancakes, but is worth the wait.

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    No-Knead 100% Whole Wheat Bread

    January 31st, 2010

    We are yet-another-follower of the no-knead bread movement. Several good references available from thekitchn, although we started with a different ww interpretation. Current recipe is a work in progress.

    Ingredients:

    • 16oz (3+ cups) wwf
    • 3 1/2++ teaspoons vital wheat gluten
    • 1¼ teaspoons salt
    • ¼ teaspoon instant yeast (or ¼ plus 1/16 teaspoon active dry yeast*)
    • 15oz-by-weight (13oz if proofing yeast) liquid (about 2 cups).  No more than half buttermilk.  Milk, cider, beer, all good.
    • Chopped nuts, etc., for fillings.  3 handfuls, max.
    • Rolled oats/flax seed/additional flour as needed, for crust

    Procedure:

    1. *Let yeast proof in ¼C warm water, if necessary.
    2. Combine dry team.
    3. Add yeasty-water + remaining liquid.  Stir with a wooden spoon.  Batter will be “shaggy”.
    4. Cover bowl with foil and let sit 12-18 hrs.
    5. Fold dough over on itself a few times in the bowl.  Add in any fillings.  Let sit another 15 mins.
    6. Shape into dough ball, and plop onto oats/flax/other-crusting-ingredient.  Wrap lightly in t-shirt material, and let rest another 2 hours.
    7. Preheat oven to 425degF.  30 minutes before bake time, put 2qt dutch oven + lid into oven to preheat.
    8. Dump dough into dutch oven.  Jiggle to let settle.
    9. Bake 30 minutes covered.  Remove lid, bake another 15 minutes.
    10. Remove from pan.  Let cool, to extent willpower allows.  Enjoy.

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    Rebellion California Common

    January 18th, 2010

    In counter to the English IPA, a steam beer with American hops.

    Ingredients

    Grain (amber profile, rev 2)
    8 lb Belgian two-row*
    1 1/2 lb Victory**
    1/2 lb Crystal 90L
    1/2 lb Crystal 40L
    1/2 lb American dark wheat
    1/10 lb Roasted barley***
    *Intended to be US 2-row, but they were out.  Also out of UK 2-row.  Kindly, they sold us the Belgian 2-row for the usual US/UK price of $1.50/lb.  Should be indistinguishable.
    **Increased from previous recipe to increase maltiy/bready-ness.
    **Added to provide a reddish hue.
    Hops
    60min – 3HBU Northern Brewer, 3HBU Chinook
    30min – 6HBU Northern Brewer
    10min - 3HBU Northern Brewer, 3HBU Chinook
    0min – 6HBU Chinook
    Yeast
    Wyeast 2112 California lager (our first foray into Wyeast, as they were out of WLP810).

    Procedure

    1. Bring 14.5qts water to 138degF.
    2. Acidify with 0.44g citric acid (0.03g / qt).
    3. Add grain (at 65 degF), Temperature stabilized @ 128 degF
    4. Rest for 15 minutes, stirring every couple minutes
    5. Bring 13.5 quarts sparge water to 170 degF (target 28 quarts input water)
    6. While stirring frequently, Heat mash to 144-146degF
    7. Rest for 15 minutes, stirring every couple minutes (don’t forget to check the sparge temperature)
    8. While stirring frequently, Heat mash to 163-165degF.
    9. Rest for 15 minutes, stirring every couple minutes (sparge water at right temperature?)
    10. Sparge into a pair of buckets; cycle ~15 gallons total.
    11. Yield of mash was ~ 4.75 gallons, shorter than expected.  Different mash system loses more water.
    12. 60 minute boil, as per hop schedule
    13. Chill, toss, pitch.  Started in kitchen, a bit cool @ 60-70degF.  OG = 1.080.  WAY higher than expected (1.063, for 4.5gal yield.)

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    The King’s English IPA

    January 18th, 2010

    This was intended to be an Imperial IPA…  but we didn’t get the extraction we were going for.  Thus, we reprogrammed the hops in real time to make this an English IPA.  We think the disconnect was due to starting with hot water, not cold water…  and while our cold water has a pH of ~9.5, our hot water tests at ~6.  Thus, adding the citric acid was a *bad* idea.  Further tests to be done, but we’ll re-try this recipe (with the originally intended hop profile) at a later date, with improved pH control.

    Ingredients

    Grain (amber profile, rev 2, gravity++)
    12 lb Belgian two-row*
    2 lb Victory**
    3/4 lb Crystal 90L
    3/4 lb Crystal 40L
    3/4 lb American dark wheat
    1/5 lb Roasted barley***
    *Intended to be US 2-row, but they were out.  Also out of UK 2-row.  Kindly, they sold us the Belgian 2-row for the usual US/UK price of $1.50/lb.  Should be indistinguishable.
    **Increased from previous recipe to increase maltiy/bready-ness.
    **Added to provide a reddish hue.
    NB:  Assuming the mash ratio of 3.1:1 is right, this (16.5lb) is the max amount of grains we can handle.

    Hops
    60min – 5HBU Target
    45min – 5HBU Target
    30min – 2.5HBU Target, 2.5 HBU Fuggles
    15min – 2.5HBU Target, 2.5 HBU Fuggles
    10min – 2.5 HBU Fuggles, 2.5HBU EK Goldings + 1 pinch of Irish moss
    5min – 2.5 HBU Fuggles, 2.5HBU EK Goldings
    0min – 5HBU EK Goldings

    Yeast
    White Labs London Ale yeast WLP013.  (Next time, if warmer, use the more classic Burton-on-Trent variety, WLP023.)

    Procedure

    1. Bring 21qts water to 134degF (130degF from the tap)
    2. Acidify with 0.63g citric acid (0.03g / qt)
    3. Add grain (at 65 degF), Temperature stabilized @ 125 degF
    4. Rest for 15 minutes, stirring every couple minutes
    5. Bring 15 quarts sparge water to 170 degF (targeting 36 quarts input water, expecting to lose 0.8qts/lb=13qts to the pot+grain)
    6. While stirring frequently, Heat mash to 143-145degF
    7. Rest for 15 minutes, stirring every couple minutes (don’t forget to check the sparge temperature)
    8. While stirring frequently, Heat mash to 163-165degF.
    9. Rest for 20 minutes, stirring every couple minutes (sparge water at right temperature?)
    10. Sparge into a pair of buckets; cycle ~15 gallons total.
    11. Yield of mash was ~ 6 gallons, 25 quarts
    12. Mash gravity = 1.056 @ 90degF = 1.060 @ 60degF
    13. 60 minute boil, as per hop schedule
    14. Chill, toss, pitch.  Started in kitchen, a bit cool @ 60-70degF.  OG = 1.075.  Higher than expected; just at the top of the English IPA style definition.  (Original expectation was for 1.084.)

    Posted in beer | 3 Comments »

    useful addresses

    November 21st, 2009

    (just cleaning up the kitchen of odd scraps of paper)

    The Brewing Network – Brew Strong.  www.thebrewingnetwork.com .  Water Analysis I-IV

    Craftbrewer Radio.  radio.craftbrewer.org

    Felt bags.  etcetera media boston.  www.etceteramedia.com

    Clay whistles.  Marc Mancuso.  www.marcmancuso.com

    Cool Boston photography.  Brian Beaucher.  www.bbeaucherstudios.com .  Mike Ritter.  www.ritterbin.com

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    Lessons Learned from 2009 Night of the Funk

    October 16th, 2009

    We attended BeerAdvocate’s Friday -evening session of “The Return of the Belgian Beer Fest!” with Bob & Linda.  We have been to many of BA’s beer fests in the Cyclorama, and quickly found that we preferred the Friday night sessions due to the smaller crowds, more chill atmosphere, and free waffles.  The waffles were (again) excellent, and the atmosphere was still more-chill, but it seemed that the event planners had increased the number of tickets available for sale…  leading to much longer lines this time.  Disappointing, and we’re considering holding our own, private Belgian beer tasting in lieu of attending this event next year.

    Despite all that, some good lessons learned:

    ++

    Cisco Brewers, Stoned Sour Sole (very light candy)

    Ommegang, Rouge [BA]**

    Smuttynose Brewing Co., Strawberry Short Weiss [BA]

    The Lost Abbey, Cuvee de Tomme (amazingly balanced) [BA]**

    The Lost Abbey, Sangre Del Christo (just very well done) [BA]

    +

    Allagash Brewing Company, My Other Brother Darryl

    Vichtenaar (disappears in your mouth)

    Verhaeghe Echte Kriek

    Ithaca Beer Company, Le Bleu (Blueberry sour ale — + for uniqueness)

    The Bruery, Sour Rye

    The Bruery, White Zin

    Chapeau Exotic Pineapple Lambic

    St. Louis Fond Tradition Gueuze (light)

    o

    Allagash Brewing Company, Brother Darryl

    Brooklyn Brewery, Wild 1  (medicinal)

    Cisco Brewers, H30+

    Cisco Brewers, Sans Saccharo

    Monk’s Cafe

    Petrus Aged Pale

    Bacchus

    White Birch Brewing, Oro de Calabaze

    -

    Duvel, Biere De Mars

    Haverhill Brewery, Beerstand Berliner Weiss

    Haverhill Brewery, Rejuvenation w/ Brett

    Ithaca Beer Company, Brute

    Orval Trappist Ale

    De Proef Reserve Signature Ale

    De Proef Saison Imperiale

    Smuttynose Brewing Co., Dr. Funkenstein

    Weyerbacher Brewing Co., Riserva

    - -

    Cambridge Brewing Company, Reckoning

    No, -10

    Harpoon Brewery, Sour Rye Ale

    White Birch Brewing, Wild Ale

    **indicates available in bottles, hopefully in a market near you.  I mean me.

    Posted in Boston, beer, events | 1 Comment »

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