Bayou Beer

All about beer brewing and drinking in South Louisiana.

English IPA Cask Ale

October 2nd, 2012

The Original Plan

So I purchased what’s called a “pin keg” from Geemacher which is a company providing kegs to the brewing industry and individuals. A “pin” is not a pinlock keg. A pin is a 5.4 gallon version of a firkin. A firkin is a keg for cask conditioned beer or “real ale”. I’ve wanted one since I first took interest in brewing beer so I broke down and purchased one. Geemacher took my order online and delivered the keg via mail lightning fast. I was very happy to see this new stainless steel bundle of joy.

So what to brew? Many people gave me ideas but I decided to go English IPA. Hard to screw up, very smooth, Earthy and just lovely. I know in the USA we don’t get the best versions of the English IPA due to export taxes so I decided to try a version of Jamil’s English IPA. I’m very excited about it. The hop schedule will be somewhat different but I think it’ll be good.

How it Went:

I modified how I did sparging for this beer. I’ve had low efficiency on my last 6 or so beers and the competition results and friend’s reviews suggested astringency. Based on what I could research oversparging was what I suspected. I realized that the “rule” I’d read in some book that the water level should be kept above the grain in the mash tun was probably misinterpreted. I’d basically been taking one quart out, pour a quart in type of thing after the mash got below the grain level. I decided instead to focus on how many quarts I put in minus absorption to dictate how much sparge water I would use. It resulted in MUCH higher efficiency and hopefully will mitigate my astringency issue. We shall see. Mash temperature was right on. My OG after boil was spot on at 1.064. I actually had to dilute pre-boil in order to get to the appropriate pre-boil OG. I also made sure to keep the sparge water temperature under 168 . Also the below is wrong. I used 1 teaspoon of gypsum and 3/4 teaspoon calcium chloride in 7 gallons mash water for the 18 pounds of grain. I didn’t use any wheat malt as I had none. The efficiency was extremely high and I had to abandon the run off at 6.5 gallons of water and add a gallon to get the appropriate pre-boil gravity albeit with a somewhat higher pre-boil volume. Fermentation took off like a champ and needed a blow off tube in less than 24 hours.

Update After Week 1 of Fermentation:

Removed the blow off tube and took a sample. The gravity is about 1.025 and it tastes pretty nice. Earthy and no sharp tastes at all. It’s still got a lot of yeast in the beer and fermenting nicely. Hopefully move it to secondary in a few days then dry hop with 2 ounces of East Kent Goldings pellets and 1 ounce of Bramling Cross pellets. I’ve never used the Bramling Cross but am hoping for some of that black currant flavor it’s known for.

Update After 1 Week 3 days of Fermentation

The beer has fermented down to about 1.015 and much of the yeast has cleared out. It tastes quite nice at this point and I’m thinking I’ll be happy with it. I’ll move it to secondary tomorrow and dry hop with 2oz of EKG and 1oz of Bramling Cross

Update After 1 Week 4 days of Fermentation

Beer transferred to secondary and dry hopped. Planning on moving it to the cask in a week and carbonating. the hop smell wasn’t really there so I’m hoping the dry hop will fix that!

Update After 2 Weeks 3 days of Fermentation / Dry Hop

Beer transferred to my pin(mini firkin) keg with 1/2 cup of cane sugar diluted in 1 cup of water. It tastes very Earthy after dry hop with tobacco notes and some sort of dried fruit notes.(not sure what black currant tastes like but I’m hoping that’s what it is) Got it all sealed up and sitting in my wife’s craft room much to her displeasure! I didn’t quite fill the thing to the top as I ran out of beer but I’m pretty sure it’s 95% full. Going to let it sit and carbonate hoping to try it out November 10-11.

Name: Cask English Ale
Description: pre boil og shoukd be around 1.054. cask conditioning to be done with 2 oz dry hop. ferment at 68F and serve about 50F.
Post Boil Volume: 7.00
Pre Boil Volume: 6.00
Mash Time: 60.00
Boil Time: 60.00
Desired Original Gravity: 1.062
Desired Final Gravity: 1.015
Calculated Likely ABV% Based on Specified Gravities: 6.150
Users Targeted ABV%: 6.500
Desired CO2 Volumes: 2
Anticipated Brewhouse Efficiency: 66
Likely Original Gravity at 7.00 Based on Grains and Efficiency: @ 66% = 447 GU = 1.064

Grain: Biscuit Malt qty:0.75
Grain: Caramel/Crystal Malt – 40L qty:0.75
Grain: Caramel/Crystal Malt -120L qty:0.5
Grain: Pale Malt, Maris Otter qty:16

Hop : Pilgrim qty:1 at:60 mins. AA=11.50
Hop : Challenger qty:1 at:45 mins. AA=7.50
Hop : Challenger qty:1 at:20 mins. AA=7.50
Hop : Goldings, East Kent qty:1 at:10 mins. AA=5.00
Hop : Goldings, East Kent qty:1 at:0 mins. AA=5.00
Hop : Goldings, East Kent qty:2 at:0 mins. AA=5.00
Hop : Bramling Cross qty:0 at:0 mins. AA=6.00

Yeast: Burton Ale qty:1 Max temp: 73.0 Min temp: 68.0

Style Name: English IPA (India Pale Ale(IPA))
Cask English Ale Pocket Brewer XML Code»

Cask English Ale BeerXML Code»

<?xml version=”1.0″ encoding=”utf-16″?>
<RecipeClass>
<BREWER>Pocket Brewer</BREWER>
<Type>All Grain</Type>
<VERSION>1</VERSION>
<OriginalGravity>1.062</OriginalGravity>
<OriginalGravityImportExport>1.062</OriginalGravityImportExport>
<FinalGravityImportExport>1.015</FinalGravityImportExport>
<FinalGravity>1.015</FinalGravity>
<BatchSize>7</BatchSize>
<BatchSizeImportExport>7</BatchSizeImportExport>
<BoilVolumeSize>6</BoilVolumeSize>
<BoilVolumeSizeImportExport>6</BoilVolumeSizeImportExport>
<CO2Volumes>2</CO2Volumes>
<BoilTime>60</BoilTime>
<MashTime>60</MashTime>
<TargetABV>6.5</TargetABV>
<BrewHouseEfficiency>66</BrewHouseEfficiency>
<Name>Cask English Ale</Name>
<Style />
<Description>pre boil og shoukd be around 1.054. cask conditioning to be done with 2 oz dry hop. ferment at 68F and serve about 50F. </Description>
<StyleIdExact>14A</StyleIdExact>
<StyleIdGeneral>14</StyleIdGeneral>
<Yeasts>
<YeastAdditionClass>
<Quantity>1</Quantity>
<Name>Burton Ale</Name>
<ProductID>WLP023</ProductID>
</YeastAdditionClass>
</Yeasts>
<Hops>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>New variety from Wye College in 2001. High Selinene content.</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>11.50</Alpha>
<AlphaText>11.50</AlphaText>
<TinsethIBUS>26</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>60</TimeInMinutes>
<TimeInMinutesText>60</TimeInMinutesText>
<Name>Pilgrim</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Variant of Northern Brewers heritage</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>7.50</Alpha>
<AlphaText>7.50</AlphaText>
<TinsethIBUS>15</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>45</TimeInMinutes>
<TimeInMinutesText>45</TimeInMinutesText>
<Name>Challenger</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Variant of Northern Brewers heritage</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>7.50</Alpha>
<AlphaText>7.50</AlphaText>
<TinsethIBUS>10</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>20</TimeInMinutes>
<TimeInMinutesText>20</TimeInMinutesText>
<Name>Challenger</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>5.00</Alpha>
<AlphaText>5.00</AlphaText>
<TinsethIBUS>4</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>10</TimeInMinutes>
<TimeInMinutesText>10</TimeInMinutesText>
<Name>Goldings, East Kent</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>5.00</Alpha>
<AlphaText>5.00</AlphaText>
<TinsethIBUS>0</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Goldings, East Kent</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
<QuantityIO>2</QuantityIO>
<Quantity>2</Quantity>
<QuantityText>2</QuantityText>
<Alpha>5.00</Alpha>
<AlphaText>5.00</AlphaText>
<TinsethIBUS>0</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Goldings, East Kent</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Developed in 1927 from commercial Goldings and wild hop variety.</NOTES>
<QuantityIO>0</QuantityIO>
<Quantity>0</Quantity>
<QuantityText>0</QuantityText>
<Alpha>6.00</Alpha>
<AlphaText>6.00</AlphaText>
<TinsethIBUS>0</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Bramling Cross</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
</Hops>
<Grains>
<GrainAdditionClass>
<QuantityIO>0.75</QuantityIO>
<VERSION>1</VERSION>
<YIELD>79.00</YIELD>
<COLOR>23.0</COLOR>
<ORIGIN>Belgian</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.75</Quantity>
<PotentialSpecificGravity>1.036</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Biscuit Malt</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.75</QuantityIO>
<VERSION>1</VERSION>
<YIELD>74.00</YIELD>
<COLOR>40.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.75</Quantity>
<PotentialSpecificGravity>1.034</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt – 40L</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.5</QuantityIO>
<VERSION>1</VERSION>
<YIELD>72.00</YIELD>
<COLOR>120.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.5</Quantity>
<PotentialSpecificGravity>1.033</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt -120L</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>16</QuantityIO>
<VERSION>1</VERSION>
<YIELD>82.50</YIELD>
<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER>Maris Otter</SUPPLIER>
<NOTES>Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.</NOTES>
<Quantity>16</Quantity>
<PotentialSpecificGravity>1.038</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pale Malt, Maris Otter</Name>
</GrainAdditionClass>
</Grains>
<Adjuncts />
<MISCS />
<WATERS />
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<Id>4e80e170-062b-4859-aeb9-ca55af78ce5d</Id>
<BrewHouse>
<Efficiency>66</Efficiency>
</BrewHouse>
</RecipeClass>

<?xml version=”1.0″ encoding=”utf-16″?>
<RECIPE>
<NAME>Cask English Ale</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<NOTES>pre boil og shoukd be around 1.054. cask conditioning to be done with 2 oz dry hop. ferment at 68F and serve about 50F. </NOTES>
<BREWER>Pocket Brewer</BREWER>
<BATCH_SIZE>26.4968</BATCH_SIZE>
<BOIL_TIME>60</BOIL_TIME>
<BOIL_SIZE>22.7115</BOIL_SIZE>
<EFFICIENCY>66</EFFICIENCY>
<FG>1.015</FG>
<OG>1.062</OG>
<CARBONATION>2</CARBONATION>
<HOPS>
<HOP>
<NAME>Pilgrim</NAME>
<VERSION>1</VERSION>
<ALPHA>11.50</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>60</TIME>
<NOTES>New variety from Wye College in 2001. High Selinene content.</NOTES>
</HOP>
<HOP>
<NAME>Challenger</NAME>
<VERSION>1</VERSION>
<ALPHA>7.50</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>45</TIME>
<NOTES>Variant of Northern Brewers heritage</NOTES>
</HOP>
<HOP>
<NAME>Challenger</NAME>
<VERSION>1</VERSION>
<ALPHA>7.50</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>20</TIME>
<NOTES>Variant of Northern Brewers heritage</NOTES>
</HOP>
<HOP>
<NAME>Goldings, East Kent</NAME>
<VERSION>1</VERSION>
<ALPHA>5.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>10</TIME>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
</HOP>
<HOP>
<NAME>Goldings, East Kent</NAME>
<VERSION>1</VERSION>
<ALPHA>5.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
</HOP>
<HOP>
<NAME>Goldings, East Kent</NAME>
<VERSION>1</VERSION>
<ALPHA>5.00</ALPHA>
<AMOUNT>0.0567</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
</HOP>
<HOP>
<NAME>Bramling Cross</NAME>
<VERSION>1</VERSION>
<ALPHA>6.00</ALPHA>
<AMOUNT>0</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Developed in 1927 from commercial Goldings and wild hop variety.</NOTES>
</HOP>
</HOPS>
<FERMENTABLES>
<FERMENTABLE>
<NAME>Biscuit Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.3402</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>79.00</YIELD>
<COLOR>23.0</COLOR>
<ORIGIN>Belgian</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>6.0</DISASTATIC_POWER>
<PROTEIN>10.50</PROTEIN>
<MAX_IN_BATCH>10.00</MAX_IN_BATCH>
<POTENTIAL>1.036</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt – 40L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.3402</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>74.00</YIELD>
<COLOR>40.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>13.20</PROTEIN>
<MAX_IN_BATCH>20.00</MAX_IN_BATCH>
<POTENTIAL>1.034</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt -120L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.2268</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>72.00</YIELD>
<COLOR>120.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>10.20</PROTEIN>
<MAX_IN_BATCH>20.00</MAX_IN_BATCH>
<POTENTIAL>1.033</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Pale Malt, Maris Otter</NAME>
<VERSION>1</VERSION>
<AMOUNT>7.2575</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>82.50</YIELD>
<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER>Maris Otter</SUPPLIER>
<NOTES>Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>3.00</MOISTURE>
<DISASTATIC_POWER>120.0</DISASTATIC_POWER>
<PROTEIN>11.70</PROTEIN>
<MAX_IN_BATCH>100.00</MAX_IN_BATCH>
<POTENTIAL>1.038</POTENTIAL>
</FERMENTABLE>
</FERMENTABLES>
<MISCS />
<WATERS />
<YEASTS>
<YEAST>
<NAME>Burton Ale</NAME>
<TYPE>Ale</TYPE>
<VERSION>0</VERSION>
<FORM>Liquid</FORM>
<AMOUNT>1</AMOUNT>
<LABORATORY>White Labs</LABORATORY>
<PRODUCT_ID>WLP023</PRODUCT_ID>
<MIN_TEMPERATURE>68.0</MIN_TEMPERATURE>
<MAX_TEMPERATURE>73.0</MAX_TEMPERATURE>
<ATTENUATION>72.00</ATTENUATION>
<NOTES>Burton-on-trent yeast produces a complex character. Flavors include apple, pear, and clover honey.</NOTES>
<BEST_FOR>All English styles including Pale Ale, IPA, Porter, Stout and Bitters.</BEST_FOR>
<FLOCCULATION>Medium</FLOCCULATION>
</YEAST>
</YEASTS>
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<STYLE>
<NAME>English IPA</NAME>
<CATEGORY>India Pale Ale(IPA)</CATEGORY>
<CATEGORY_NUMBER>14</CATEGORY_NUMBER>
<STYLE_LETTER>A</STYLE_LETTER>
<STYLE_GUIDE>BJCP</STYLE_GUIDE>
<VERSION>1</VERSION>
<TYPE>Ale</TYPE>
<OG_MIN>1.050</OG_MIN>
<OG_MAX>1.075</OG_MAX>
<FG_MIN>1.010</FG_MIN>
<FG_MAX>1.018</FG_MAX>
<IBU_MIN>40</IBU_MIN>
<IBU_MAX>60</IBU_MAX>
<COLOR_MIN>8.0</COLOR_MIN>
<COLOR_MAX>14.0</COLOR_MAX>
<ABV_MIN>5.0</ABV_MIN>
<ABV_MAX>7.5</ABV_MAX>
<NOTES>A pale ale brewed to an increased gravity and hop rate. Modern versions of English IPAs generally pale in comparison (pun intended) to their ancestors. The term “IPA” is loosely applied in commercial English beers today, and has been (incorrectly) used in beers below 4% ABV. Generally will have more finish hops and less fruitiness and/or caramel than English pale ales and bitters. Fresher versions will obviously have a more significant finishing hop character.</NOTES>
</STYLE>
</RECIPE>

Homemade German Beer Pretzels

October 1st, 2012

The only thing that’s beer about them is they’re incredibly good with beer.(also there’s a little beer in the cheese sauce) These were made by some Brasseurs members; they are fantastic.

How to Make the Pretzels:

Buttery Soft Pretzels
adapted from internet and Alton Brown recipes
makes 12

Ingredients Dough

* 4 teaspoons active dry yeast
* 1 teaspoon white sugar
* 1 1/2 cups warm water (110 degrees F/45 degrees C)
* 5 cups all-purpose flour
* just short of 1/2 cup sugar
* 1 1/2 teaspoons salt
* 1/4 cup butter

before baking
* Boil 2/3 cup baking soda
* 10 cups hot water
* Drop in one at a time 30 sec each

* kosher salt, for topping

Directions

1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.

2. In a large bowl, mix together flour, sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

3. Preheat oven to 450 degrees F (230 degrees C).

4. When risen, turn dough out onto a lightly oiled surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the lightly oiled sheet pan.

Boil 10 cups of water with 2/3 cup of baking soda.

Once all of the dough is all shaped, place the pretzels into the boiling soda water, 1 by 1, for 30 seconds. Remove them from the water using a slotted spoon. Return to the oiled sheet pan

Sprinkle with kosher salt.

5. Bake until dark golden brown in color, approximately 12 to 14 minutes. I spun the pan at 7 minutes to bake evenly. Transfer to a cooling rack for at least 5 minutes

Cheese Sauce For Dipping:

3 tsp flour and make a roux. Add in 1.5 cups milk to make a bechamel sauce. cook to it’s thick. Add about 3 cups of grated cheddar cheese. Add cheese off the fire. I didn’t do that and the curds separated and that’s what made it a bit grainy. I also added a 1/4 cup of heffeweizen beer to thin a bit.

Buttery Soft Pretzels
adapted from internet and Alton Brown recipes
makes 12

Ingredients Dough

before baking
* Boil 2/3 cup baking soda
* 10 cups hot water
* Drop in one at a time 30 sec each

* kosher salt, for topping

Directions

1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.

3. Preheat oven to 450 degrees F (230 degrees C).

Boil 10 cups of water with 2/3 cup of baking soda.

Once all of the dough is all shaped, place the pretzels into the boiling soda water, 1 by 1, for 30 seconds. Remove them from the water using a slotted spoon. Return to the oiled sheet pan

Sprinkle with kosher salt.

5. Bake until dark golden brown in color, approximately 12 to 14 minutes. I spun the pan at 7 minutes to bake evenly. Transfer to a cooling rack for at least 5 minutes

The Cove – Baton Rouge Beer Bars

August 18th, 2012

If you come to Baton Rouge and you’re looking for the best craft beer, the best alcohol selection and simply everything alcohol then you have to visit The Cove. Brasseurs a la Maison home brewing club holds their monthly meeting at The Cove. It’s a hard to find bar that’s somewhat hidden in a shopping center on Corporate Boulevard. From the parking lot you’d swear you’re about to walk in to a small bar with 15 stools and a pool table. When you walk in there’s a counter with some retail items that can somewhat confuse the first time you walk in. You’re usually greeted by a well dressed person waiting at the counter One friend commented that it very much resembles an old school speak easy and I think that’s the intention.

Upon venturing in you realize you’ve walked in to the mecca of alcohol in Baton Rouge. To the right is a draft beer bar with 50+ taps that are going to be expanded to about 100 taps. They carry all the Louisiana craft brews and lots of beers you can find no place else. Down the hall you walk in to a very long bar area with a huge bar. There are more whiskeys, more scotches, more bottled beers, wine, mixers and more alcohol than I’ve ever seen in any place let alone Baton Rouge. They’ve recently added a new bar who’s entire focus it traditional cocktails and it is simply amazing. There are jars, mixers, bottles and things that made me think of some sort of an apothecary. It’s truly impressive and as if the owner is as much a collector of these things as he is a businessman.

Everyone I’ve ever brought to this place has been in jaw dropping awe at what’s there that they never knew about. If you’re looking for the ideal place for true enjoyment of the world of alcohol this is it.

Carbonation Calculators in Most Brewing Software

August 15th, 2012

And by most I mean mine, Beersmith and a couple of others. If you’re going to trust calculators for forced CO2 carbonation you’d better have a darn good refrigerator without fluctuating temperatures. I’ve been struggling with beer coming out under-carbonated especially when bottling using my Blichmann beer gun to counter pressure fill. It’s not the beer gun’s fault it’s jut that some carbonation is lost and the carbonation calculations aren’t correct.

My refrigerator sits in my garage in South Louisiana. Usually the only time I am working with my refrigerator is in the evening time when the temperature has dropped 20 degrees or better. At that point it reads the temperature I expect however the beer always comes out under-carbonated.

My solution has been to carbonate to taste and then let it go a little more thanks to the suggestions of some of my brew club members. It’s funny because prior to my buying a beer gun I used to do just that. However I was trying to get it “perfect” and the end result was badly carbonated beer. Just another example of K.I.S.S. which is a very real thing in home beer brewing.

End of rant!

Jamil’s Vienna Brewed Auguest 2012

August 4th, 2012

Time to brew some Vienna for Oktoberfest 2012 Water is 100% Baton Rouge water. Modification of 1 1/2 teaspoon of chalk, 1/2 teaspoon of gypsum and 1/3 teaspoon of calcium chloride.

How it Went:

So somehow I blew the mash temperature. I’m not sure how yet other than perhaps the heat of the day caused me to miss it by about 5 degrees and be in the high 158 area. The gravity was around 1.046ish which was low and as seen in my previous post I’m probably going to either have to drop efficiency in calculations or experiment with a finer crush. I also added the carafa late in the mash because I wanted to minimize it’s time in the mash. Fermentation really took off in this one as compared to the Oktoberfest. I’d read that the Oktoberfest yeast can be slow and/or takes a long time.

The fermentation finished a little high at about 1.015-1.016 so it’s a tad sweet and not as dry as I’d like. I’ve read that European versions are a little sweeter so I suppose this is fairly authentic. It’s unlike any other beer I’ve had and supposedly an authentic Vienna is impossible to find now days. Perhaps this is it?

Name: Jamils Vienna
Description: Mash at 152F. Ferment at 50F. using palmers vienna water profile. single infusion mash. 163F. strike water with 15 quarts.
Post Boil Volume: 6.00
Pre Boil Volume: 7.00
Mash Time: 60.00
Boil Time: 90.00
Desired Original Gravity: 1.05
Desired Final Gravity: 1.012
Calculated Likely ABV% Based on Specified Gravities: 4.990
Users Targeted ABV%: 5.000
Desired CO2 Volumes: 2.5
Anticipated Brewhouse Efficiency: 68
Likely Original Gravity at 6.00 Based on Grains and Efficiency: @ 68% = 301 GU = 1.050

Grain: Pilsner (2 Row) Ger qty:4
Grain: Munich Malt qty:3
Grain: Vienna Malt qty:5
Grain: Carafa II qty:0.125

Hop : Hallertauer qty:1.5 at:60 mins. AA=4.80
Hop : Hallertauer qty:0.5 at:10 mins. AA=4.80

Yeast: Southern German Lager qty:1 Max temp: 55.0 Min temp: 50.0

Style Name: Vienna Lager (European Amber Lager)
Jamils Vienna Pocket Brewer XML Code»

Jamils Vienna BeerXML Code»

Sent from my Windows Phone

<?xml version=”1.0″ encoding=”utf-16″?>
<RecipeClass>
<BREWER>Pocket Brewer</BREWER>
<Type>All Grain</Type>
<VERSION>1</VERSION>
<OriginalGravity>1.05</OriginalGravity>
<OriginalGravityImportExport>1.05</OriginalGravityImportExport>
<FinalGravityImportExport>1.012</FinalGravityImportExport>
<FinalGravity>1.012</FinalGravity>
<BatchSize>6</BatchSize>
<BatchSizeImportExport>6</BatchSizeImportExport>
<BoilVolumeSize>7</BoilVolumeSize>
<BoilVolumeSizeImportExport>7</BoilVolumeSizeImportExport>
<CO2Volumes>2.5</CO2Volumes>
<BoilTime>90</BoilTime>
<MashTime>60</MashTime>
<TargetABV>5</TargetABV>
<BrewHouseEfficiency>68</BrewHouseEfficiency>
<Name>Jamils Vienna</Name>
<Style />
<Description>Mash at 152F. Ferment at 50F. using palmers vienna water profile. single infusion mash. 163F. strike water with 15 quarts.</Description>
<StyleIdExact>3A</StyleIdExact>
<StyleIdGeneral>3</StyleIdGeneral>
<Yeasts>
<YeastAdditionClass>
<Quantity>1</Quantity>
<Name>Southern German Lager</Name>
<ProductID>WLP838</ProductID>
</YeastAdditionClass>
</Yeasts>
<Hops>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used for: German Ales, German/US/Canadian Lagers, Wheat Beers</NOTES>
<QuantityIO>1.5</QuantityIO>
<Quantity>1.5</Quantity>
<QuantityText>1.5</QuantityText>
<Alpha>4.9</Alpha>
<AlphaText>4.9</AlphaText>
<TinsethIBUS>21</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>60</TimeInMinutes>
<TimeInMinutesText>60</TimeInMinutesText>
<Name>Hallertauer</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used for: German Ales, German/US/Canadian Lagers, Wheat Beers</NOTES>
<QuantityIO>0.5</QuantityIO>
<Quantity>0.5</Quantity>
<QuantityText>0.5</QuantityText>
<Alpha>4.9</Alpha>
<AlphaText>4.9</AlphaText>
<TinsethIBUS>3</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>10</TimeInMinutes>
<TimeInMinutesText>10</TimeInMinutesText>
<Name>Hallertauer</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
</Hops>
<Grains>
<GrainAdditionClass>
<QuantityIO>4</QuantityIO>
<VERSION>1</VERSION>
<YIELD>81.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES>German base for Pilsners and Bohemian Lagers</NOTES>
<Quantity>4</Quantity>
<PotentialSpecificGravity>1.037</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pilsner (2 Row) Ger</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>3</QuantityIO>
<VERSION>1</VERSION>
<YIELD>80.00</YIELD>
<COLOR>9.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>3</Quantity>
<PotentialSpecificGravity>1.037</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Munich Malt</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>5</QuantityIO>
<VERSION>1</VERSION>
<YIELD>78.00</YIELD>
<COLOR>3.5</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>5</Quantity>
<PotentialSpecificGravity>1.036</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Vienna Malt</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.125</QuantityIO>
<VERSION>1</VERSION>
<YIELD>70.00</YIELD>
<COLOR>412.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER>Weyermann</SUPPLIER>
<NOTES>Used to intensify aroma and color in dark, Munich beers and stouts.</NOTES>
<Quantity>0.125</Quantity>
<PotentialSpecificGravity>1.032</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Carafa II</Name>
</GrainAdditionClass>
</Grains>
<Adjuncts />
<MISCS />
<WATERS />
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<Id>8125d6c7-f7a7-4c23-b6c8-ac24f0e97a8f</Id>
<BrewHouse>
<Efficiency>68</Efficiency>
</BrewHouse>
</RecipeClass>

<?xml version=”1.0″ encoding=”utf-16″?>
<RECIPE>
<NAME>Jamils Vienna</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<NOTES>Mash at 152F. Ferment at 50F. using palmers vienna water profile. single infusion mash. 163F. strike water with 15 quarts.</NOTES>
<BREWER>Pocket Brewer</BREWER>
<BATCH_SIZE>22.7115</BATCH_SIZE>
<BOIL_TIME>90</BOIL_TIME>
<BOIL_SIZE>26.4968</BOIL_SIZE>
<EFFICIENCY>68</EFFICIENCY>
<FG>1.012</FG>
<OG>1.05</OG>
<CARBONATION>2.5</CARBONATION>
<HOPS>
<HOP>
<NAME>Hallertauer</NAME>
<VERSION>1</VERSION>
<ALPHA>4.9</ALPHA>
<AMOUNT>0.0425</AMOUNT>
<USE>Boil</USE>
<TIME>60</TIME>
<NOTES>Used for: German Ales, German/US/Canadian Lagers, Wheat Beers</NOTES>
</HOP>
<HOP>
<NAME>Hallertauer</NAME>
<VERSION>1</VERSION>
<ALPHA>4.9</ALPHA>
<AMOUNT>0.0142</AMOUNT>
<USE>Boil</USE>
<TIME>10</TIME>
<NOTES>Used for: German Ales, German/US/Canadian Lagers, Wheat Beers</NOTES>
</HOP>
</HOPS>
<FERMENTABLES>
<FERMENTABLE>
<NAME>Pilsner (2 Row) Ger</NAME>
<VERSION>1</VERSION>
<AMOUNT>1.8144</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>81.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES>German base for Pilsners and Bohemian Lagers</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>110.0</DISASTATIC_POWER>
<PROTEIN>11.00</PROTEIN>
<MAX_IN_BATCH>100.00</MAX_IN_BATCH>
<POTENTIAL>1.037</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Munich Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>1.3608</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>80.00</YIELD>
<COLOR>9.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.30</COARSE_FINE_DIFF>
<MOISTURE>5.00</MOISTURE>
<DISASTATIC_POWER>72.0</DISASTATIC_POWER>
<PROTEIN>11.50</PROTEIN>
<MAX_IN_BATCH>80.00</MAX_IN_BATCH>
<POTENTIAL>1.037</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Vienna Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>2.268</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>78.00</YIELD>
<COLOR>3.5</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>50.0</DISASTATIC_POWER>
<PROTEIN>11.00</PROTEIN>
<MAX_IN_BATCH>90.00</MAX_IN_BATCH>
<POTENTIAL>1.036</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Carafa II</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.0567</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>70.00</YIELD>
<COLOR>412.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER>Weyermann</SUPPLIER>
<NOTES>Used to intensify aroma and color in dark, Munich beers and stouts.</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>11.70</PROTEIN>
<MAX_IN_BATCH>5.00</MAX_IN_BATCH>
<POTENTIAL>1.032</POTENTIAL>
</FERMENTABLE>
</FERMENTABLES>
<MISCS />
<WATERS />
<YEASTS>
<YEAST>
<NAME>Southern German Lager</NAME>
<TYPE>Lager</TYPE>
<VERSION>0</VERSION>
<FORM>Liquid</FORM>
<AMOUNT>1</AMOUNT>
<LABORATORY>White Labs</LABORATORY>
<PRODUCT_ID>WLP838</PRODUCT_ID>
<MIN_TEMPERATURE>50.0</MIN_TEMPERATURE>
<MAX_TEMPERATURE>55.0</MAX_TEMPERATURE>
<ATTENUATION>72.00</ATTENUATION>
<NOTES>Malty finish and balanced aroma. Strong fermenter, slight sulfur and low diacetyl.</NOTES>
<BEST_FOR>German Pilsner, Helles, Oktoberfest, Marzen, Bocks</BEST_FOR>
<FLOCCULATION>High</FLOCCULATION>
</YEAST>
</YEASTS>
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<STYLE>
<NAME>Vienna Lager</NAME>
<CATEGORY>European Amber Lager</CATEGORY>
<CATEGORY_NUMBER>3</CATEGORY_NUMBER>
<STYLE_LETTER>A</STYLE_LETTER>
<STYLE_GUIDE>BJCP</STYLE_GUIDE>
<VERSION>1</VERSION>
<TYPE>Lager</TYPE>
<OG_MIN>1.046</OG_MIN>
<OG_MAX>1.052</OG_MAX>
<FG_MIN>1.010</FG_MIN>
<FG_MAX>1.014</FG_MAX>
<IBU_MIN>18</IBU_MIN>
<IBU_MAX>30</IBU_MAX>
<COLOR_MIN>10.0</COLOR_MIN>
<COLOR_MAX>16.0</COLOR_MAX>
<ABV_MIN>4.5</ABV_MIN>
<ABV_MAX>5.5</ABV_MAX>
<NOTES>American versions can be a bit stronger, drier and more bitter, while European versions tend to be sweeter. Many Mexican amber and dark lagers used to be more authentic, but unfortunately are now more like sweet, adjunct-laden American Dark Lagers.</NOTES>
</STYLE>
</RECIPE>

Jamil’s Marzen Brewed August 2012

August 4th, 2012

Time to get some Oktoberfest beers in the fermenter. Water is 100% Baton Rouge water. Modification of 1 1/2 teaspoon of chalk, 1/2 teaspoon of gypsum and 1/3 teaspoon of calcium chloride.

How it Actually Went:

Hit the mash temperature spot on. Based on feedback from Andrew at Parish Brewing I checked my ph to be sure my mashes are ending up at the right ph and they are.(which means the other part of his comment about too much roasted grains in the porter was the problem) Ran off 7 gallons and boiled down to 1.052 which was a little low. I am going to go ahead and adjust my efficiency to 67% for the sake of coming in right. I will likely tighten the screw on the malt mill to see what tat does. This beer is on the right in the fermenting tank. It and the Vienna look a lot alike in the fermenter. Pitched the starter and it appears to be fermenting albeit a bit slower than the Vienna.

Update 9/22/2012

Interesting enough around 9/10/2012 the Vienna had fermented out completely while the Oktoberfest stalled at 1.035. I had cold crashed thinking both were done but actually the White Labs Oktoberfest yeast had started very slow and probably needed to be left at 50 degrees for much longer. I believe in the future I will make sure to let this yeast primary for a long time and make larger than normal starters. Interesting enough this led to another experiment. I brought the fermenter temperature up to right at 65 degrees and pitched a package of Safale 05. It fermented the beer down to 1.016 and it tastes pretty darn good! So beer not wasted. All’s well that ends well with more knowledge and a decent yet strange Oktoberfest.

Two days after the 1.016 it finished out further to 1.014 so right on target and very nice. I’m calling it a Foktoberfest for an F’d up Oktoberfest.

Name: Jamils Marzen
Description: strike water will be 16 quarts at 163F. targeting 152F. water profile will be palmers marzen profile
Post Boil Volume: 6.00
Pre Boil Volume: 7.00
Mash Time: 60.00
Boil Time: 90.00
Desired Original Gravity: 1.055
Desired Final Gravity: 1.015
Calculated Likely ABV% Based on Specified Gravities: 5.240
Users Targeted ABV%: 5.400
Desired CO2 Volumes: 2.5
Anticipated Brewhouse Efficiency: 68
Likely Original Gravity at 6.00 Based on Grains and Efficiency: @ 68% = 322 GU = 1.054

Grain: Caramunich Malt qty:1
Grain: Munich Malt qty:4
Grain: Pilsner (2 Row) Ger qty:5
Grain: Vienna Malt qty:3

Hop : Hallertauer qty:1.5 at:60 mins. AA=4.80
Hop : Hallertauer qty:0.5 at:10 mins. AA=4.80

Yeast: Octoberfest/Marzen Lager qty:1 Max temp: 58.0 Min temp: 52.0

Style Name: Oktoberfest/Märzen (European Amber Lager)
Jamils Marzen Pocket Brewer XML Code»

Jamils Marzen BeerXML Code»

Sent from my Windows Phone

<?xml version=”1.0″ encoding=”utf-16″?>
<RecipeClass>
<BREWER>Pocket Brewer</BREWER>
<Type>All Grain</Type>
<VERSION>1</VERSION>
<OriginalGravity>1.055</OriginalGravity>
<OriginalGravityImportExport>1.055</OriginalGravityImportExport>
<FinalGravityImportExport>1.015</FinalGravityImportExport>
<FinalGravity>1.015</FinalGravity>
<BatchSize>6</BatchSize>
<BatchSizeImportExport>6</BatchSizeImportExport>
<BoilVolumeSize>7</BoilVolumeSize>
<BoilVolumeSizeImportExport>7</BoilVolumeSizeImportExport>
<CO2Volumes>2.5</CO2Volumes>
<BoilTime>90</BoilTime>
<MashTime>60</MashTime>
<TargetABV>5.4</TargetABV>
<BrewHouseEfficiency>68</BrewHouseEfficiency>
<Name>Jamils Marzen</Name>
<Style />
<Description>strike water will be 16 quarts at 163F. targeting 152F. water profile will be palmers marzen profile</Description>
<StyleIdExact>3B</StyleIdExact>
<StyleIdGeneral>3</StyleIdGeneral>
<Yeasts>
<YeastAdditionClass>
<Quantity>1</Quantity>
<Name>Octoberfest/Marzen Lager</Name>
<ProductID>WLP820</ProductID>
</YeastAdditionClass>
</Yeasts>
<Hops>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used for: German Ales, German/US/Canadian Lagers, Wheat Beers</NOTES>
<QuantityIO>1.5</QuantityIO>
<Quantity>1.5</Quantity>
<QuantityText>1.5</QuantityText>
<Alpha>4.80</Alpha>
<AlphaText>4.80</AlphaText>
<TinsethIBUS>20</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>60</TimeInMinutes>
<TimeInMinutesText>60</TimeInMinutesText>
<Name>Hallertauer</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used for: German Ales, German/US/Canadian Lagers, Wheat Beers</NOTES>
<QuantityIO>0.5</QuantityIO>
<Quantity>0.5</Quantity>
<QuantityText>0.5</QuantityText>
<Alpha>4.80</Alpha>
<AlphaText>4.80</AlphaText>
<TinsethIBUS>2</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>10</TimeInMinutes>
<TimeInMinutesText>10</TimeInMinutesText>
<Name>Hallertauer</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
</Hops>
<Grains>
<GrainAdditionClass>
<QuantityIO>1</QuantityIO>
<VERSION>1</VERSION>
<YIELD>71.70</YIELD>
<COLOR>56.0</COLOR>
<ORIGIN>Belgium</ORIGIN>
<SUPPLIER />
<NOTES>Caramel, copper colored malt. Used in Belgian ales and German bocks.</NOTES>
<Quantity>1</Quantity>
<PotentialSpecificGravity>1.033</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramunich Malt</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>4</QuantityIO>
<VERSION>1</VERSION>
<YIELD>80.00</YIELD>
<COLOR>9.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>4</Quantity>
<PotentialSpecificGravity>1.037</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Munich Malt</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>5</QuantityIO>
<VERSION>1</VERSION>
<YIELD>81.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES>German base for Pilsners and Bohemian Lagers</NOTES>
<Quantity>5</Quantity>
<PotentialSpecificGravity>1.037</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pilsner (2 Row) Ger</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>3</QuantityIO>
<VERSION>1</VERSION>
<YIELD>78.00</YIELD>
<COLOR>3.5</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>3</Quantity>
<PotentialSpecificGravity>1.036</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Vienna Malt</Name>
</GrainAdditionClass>
</Grains>
<Adjuncts />
<MISCS />
<WATERS />
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<Id>00f2d813-971e-4344-ba23-6ee1b2679947</Id>
<BrewHouse>
<Efficiency>68</Efficiency>
</BrewHouse>
</RecipeClass>

<?xml version=”1.0″ encoding=”utf-16″?>
<RECIPE>
<NAME>Jamils Marzen</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<NOTES>strike water will be 16 quarts at 163F. targeting 152F. water profile will be palmers marzen profile</NOTES>
<BREWER>Pocket Brewer</BREWER>
<BATCH_SIZE>22.7115</BATCH_SIZE>
<BOIL_TIME>90</BOIL_TIME>
<BOIL_SIZE>26.4968</BOIL_SIZE>
<EFFICIENCY>68</EFFICIENCY>
<FG>1.015</FG>
<OG>1.055</OG>
<CARBONATION>2.5</CARBONATION>
<HOPS>
<HOP>
<NAME>Hallertauer</NAME>
<VERSION>1</VERSION>
<ALPHA>4.80</ALPHA>
<AMOUNT>0.0425</AMOUNT>
<USE>Boil</USE>
<TIME>60</TIME>
<NOTES>Used for: German Ales, German/US/Canadian Lagers, Wheat Beers</NOTES>
</HOP>
<HOP>
<NAME>Hallertauer</NAME>
<VERSION>1</VERSION>
<ALPHA>4.80</ALPHA>
<AMOUNT>0.0142</AMOUNT>
<USE>Boil</USE>
<TIME>10</TIME>
<NOTES>Used for: German Ales, German/US/Canadian Lagers, Wheat Beers</NOTES>
</HOP>
</HOPS>
<FERMENTABLES>
<FERMENTABLE>
<NAME>Caramunich Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.4536</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>71.70</YIELD>
<COLOR>56.0</COLOR>
<ORIGIN>Belgium</ORIGIN>
<SUPPLIER />
<NOTES>Caramel, copper colored malt. Used in Belgian ales and German bocks.</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>0.00</PROTEIN>
<MAX_IN_BATCH>10.00</MAX_IN_BATCH>
<POTENTIAL>1.033</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Munich Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>1.8144</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>80.00</YIELD>
<COLOR>9.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.30</COARSE_FINE_DIFF>
<MOISTURE>5.00</MOISTURE>
<DISASTATIC_POWER>72.0</DISASTATIC_POWER>
<PROTEIN>11.50</PROTEIN>
<MAX_IN_BATCH>80.00</MAX_IN_BATCH>
<POTENTIAL>1.037</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Pilsner (2 Row) Ger</NAME>
<VERSION>1</VERSION>
<AMOUNT>2.268</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>81.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES>German base for Pilsners and Bohemian Lagers</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>110.0</DISASTATIC_POWER>
<PROTEIN>11.00</PROTEIN>
<MAX_IN_BATCH>100.00</MAX_IN_BATCH>
<POTENTIAL>1.037</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Vienna Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>1.3608</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>78.00</YIELD>
<COLOR>3.5</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>50.0</DISASTATIC_POWER>
<PROTEIN>11.00</PROTEIN>
<MAX_IN_BATCH>90.00</MAX_IN_BATCH>
<POTENTIAL>1.036</POTENTIAL>
</FERMENTABLE>
</FERMENTABLES>
<MISCS />
<WATERS />
<YEASTS>
<YEAST>
<NAME>Octoberfest/Marzen Lager</NAME>
<TYPE>Lager</TYPE>
<VERSION>0</VERSION>
<FORM>Liquid</FORM>
<AMOUNT>1</AMOUNT>
<LABORATORY>White Labs</LABORATORY>
<PRODUCT_ID>WLP820</PRODUCT_ID>
<MIN_TEMPERATURE>52.0</MIN_TEMPERATURE>
<MAX_TEMPERATURE>58.0</MAX_TEMPERATURE>
<ATTENUATION>69.00</ATTENUATION>
<NOTES>Produces a malty, bock style beer. Does not finish as dry or as fast as White’s German Lager yeast. Longer lagering or starter recommended.</NOTES>
<BEST_FOR>Marzen, Oktoberfest, European Lagers, Bocks, Munich Helles</BEST_FOR>
<FLOCCULATION>Medium</FLOCCULATION>
</YEAST>
</YEASTS>
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<STYLE>
<NAME>Oktoberfest/Märzen</NAME>
<CATEGORY>European Amber Lager</CATEGORY>
<CATEGORY_NUMBER>3</CATEGORY_NUMBER>
<STYLE_LETTER>B</STYLE_LETTER>
<STYLE_GUIDE>BJCP</STYLE_GUIDE>
<VERSION>1</VERSION>
<TYPE>Lager</TYPE>
<OG_MIN>1.050</OG_MIN>
<OG_MAX>1.057</OG_MAX>
<FG_MIN>1.012</FG_MIN>
<FG_MAX>1.016</FG_MAX>
<IBU_MIN>20</IBU_MIN>
<IBU_MAX>28</IBU_MAX>
<COLOR_MIN>7.0</COLOR_MIN>
<COLOR_MAX>14.0</COLOR_MAX>
<ABV_MIN>4.8</ABV_MIN>
<ABV_MAX>5.7</ABV_MAX>
<NOTES>Domestic German versions tend to be golden, like a strong Pils-dominated Helles. Export German versions are typically orange-amber in color, and have a distinctive toasty malt character. German beer tax law limits the OG of the style at 14°P since it is a vollbier, although American versions can be stronger. “Fest” type beers are special occasion beers that are usually stronger than their everyday counterparts.</NOTES>
</STYLE>
</RECIPE>

German Yeast Starters Pitched

August 1st, 2012

Pitched WLP820 Oktoberfest yeast in the pitcher and WLP838 Southern German Lager Yeast in the growler to brew this Sunday.

Brasseurs Single Hop IPA – AKA Project Nathan

July 26th, 2012

Here is the link to the orignal document.

Brasseurs a la Maison are conducting a single hop experiment where we’re brewing the same malt profile, same yeast and different hop.

How It Went Down:

Heat advisory today! Brewing in the middle of the day in July is damn near suicidal. So I think I miscalculated strike temperature because I hit around 152F. Added a little room temp water after about 10 minutes and went under 150. It probably evens out.(we’ll see how it tastes) The boil went fine but after 60 minutes gravity was only at 1.060 which I decided to keep whether than try to boil off more. Cooled down and pitched to ferment at 68F.

The Original Plan:

Name: Single Hop American IPA – Project Nathan
Description: Single infusion targeting 150F means 20 quarts at 161F. The final hops are for dry hopping for final 7 days. The yeast should be 05 not 04. Add irish moss in last 10. Modify 6 gallons of water with 3/4 teaspoon gypsum. 1/3 teaspoon calcium chloride. Put 5 of that in the mash.
Post Boil Volume: 6.00
Pre Boil Volume: 7.00
Mash Time: 60.00
Boil Time: 60.00
Desired Original Gravity: 1.063
Desired Final Gravity: 1.01
Calculated Likely ABV% Based on Specified Gravities: 6.970
Users Targeted ABV%: 7.000
Desired CO2 Volumes: 2
Anticipated Brewhouse Efficiency: 70
Likely Original Gravity at 6.00 Based on Grains and Efficiency: @ 70% = 377 GU = 1.063

Grain: Pale Malt (2 Row) US qty:14
Grain: Caramel/Crystal Malt – 20L qty:1

Hop : Centennial qty:2 at:60 mins. AA=10.00
Hop : Centennial qty:1 at:10 mins. AA=10.00
Hop : Centennial qty:1 at:0 mins. AA=10.00
Hop : Centennial qty:2 at:0 mins. AA=10.00

Yeast: SafAle English Ale qty:1 Max temp: 70.0 Min temp: 64.0

Style Name: ()
Single Hop American IPA - Project Nathan Pocket Brewer XML Code»

Single Hop American IPA - Project Nathan BeerXML Code»

<?xml version=”1.0″ encoding=”utf-16″?>
<RecipeClass>
<BREWER>Pocket Brewer</BREWER>
<Type>All Grain</Type>
<VERSION>1</VERSION>
<OriginalGravity>1.063</OriginalGravity>
<OriginalGravityImportExport>1.063</OriginalGravityImportExport>
<FinalGravityImportExport>1.01</FinalGravityImportExport>
<FinalGravity>1.01</FinalGravity>
<BatchSize>6</BatchSize>
<BatchSizeImportExport>6</BatchSizeImportExport>
<BoilVolumeSize>7</BoilVolumeSize>
<BoilVolumeSizeImportExport>7</BoilVolumeSizeImportExport>
<CO2Volumes>2</CO2Volumes>
<BoilTime>60</BoilTime>
<MashTime>60</MashTime>
<TargetABV>7</TargetABV>
<BrewHouseEfficiency>70</BrewHouseEfficiency>
<Name>Single Hop American IPA – Project Nathan</Name>
<Style />
<Description>Single infusion targeting 150F means 20 quarts at 161F. The final hops are for dry hopping for final 7 days. The yeast should be 05 not 04. Add irish moss in last 10. Modify water with 3/4 teaspoon gypsum. 1/3 teaspoon calcium chloride.</Description>
<Yeasts>
<YeastAdditionClass>
<Quantity>1</Quantity>
<Name>SafAle English Ale</Name>
<ProductID>S-04</ProductID>
</YeastAdditionClass>
</Yeasts>
<Hops>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Use for: General purpose bittering, aroma in American ales and Wheats</NOTES>
<QuantityIO>2</QuantityIO>
<Quantity>2</Quantity>
<QuantityText>2</QuantityText>
<Alpha>10.00</Alpha>
<AlphaText>10.00</AlphaText>
<TinsethIBUS>51</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>60</TimeInMinutes>
<TimeInMinutesText>60</TimeInMinutesText>
<Name>Centennial</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Use for: General purpose bittering, aroma in American ales and Wheats</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>10.00</Alpha>
<AlphaText>10.00</AlphaText>
<TinsethIBUS>9</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>10</TimeInMinutes>
<TimeInMinutesText>10</TimeInMinutesText>
<Name>Centennial</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Use for: General purpose bittering, aroma in American ales and Wheats</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>10.00</Alpha>
<AlphaText>10.00</AlphaText>
<TinsethIBUS>0</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Centennial</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Use for: General purpose bittering, aroma in American ales and Wheats</NOTES>
<QuantityIO>2</QuantityIO>
<Quantity>2</Quantity>
<QuantityText>2</QuantityText>
<Alpha>10.00</Alpha>
<AlphaText>10.00</AlphaText>
<TinsethIBUS>0</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Centennial</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
</Hops>
<Grains>
<GrainAdditionClass>
<QuantityIO>14</QuantityIO>
<VERSION>1</VERSION>
<YIELD>79.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES>Base malt for all beer styles</NOTES>
<Quantity>14</Quantity>
<PotentialSpecificGravity>1.036</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pale Malt (2 Row) US</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>1</QuantityIO>
<VERSION>1</VERSION>
<YIELD>75.00</YIELD>
<COLOR>20.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>1</Quantity>
<PotentialSpecificGravity>1.035</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt – 20L</Name>
</GrainAdditionClass>
</Grains>
<Adjuncts />
<MISCS />
<WATERS />
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<Id>f6ed1572-ebfc-4de5-a5ae-2cd3833eabf4</Id>
<BrewHouse>
<Efficiency>70</Efficiency>
</BrewHouse>
</RecipeClass>

<?xml version=”1.0″ encoding=”utf-16″?>
<RECIPE>
<NAME>Single Hop American IPA – Project Nathan</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<NOTES>Single infusion targeting 150F means 20 quarts at 161F. The final hops are for dry hopping for final 7 days. The yeast should be 05 not 04. Add irish moss in last 10. Modify water with 3/4 teaspoon gypsum. 1/3 teaspoon calcium chloride.</NOTES>
<BREWER>Pocket Brewer</BREWER>
<BATCH_SIZE>22.7115</BATCH_SIZE>
<BOIL_TIME>60</BOIL_TIME>
<BOIL_SIZE>26.4968</BOIL_SIZE>
<EFFICIENCY>70</EFFICIENCY>
<FG>1.01</FG>
<OG>1.063</OG>
<CARBONATION>2</CARBONATION>
<HOPS>
<HOP>
<NAME>Centennial</NAME>
<VERSION>1</VERSION>
<ALPHA>10.00</ALPHA>
<AMOUNT>0.0567</AMOUNT>
<USE>Boil</USE>
<TIME>60</TIME>
<NOTES>Use for: General purpose bittering, aroma in American ales and Wheats</NOTES>
</HOP>
<HOP>
<NAME>Centennial</NAME>
<VERSION>1</VERSION>
<ALPHA>10.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>10</TIME>
<NOTES>Use for: General purpose bittering, aroma in American ales and Wheats</NOTES>
</HOP>
<HOP>
<NAME>Centennial</NAME>
<VERSION>1</VERSION>
<ALPHA>10.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Use for: General purpose bittering, aroma in American ales and Wheats</NOTES>
</HOP>
<HOP>
<NAME>Centennial</NAME>
<VERSION>1</VERSION>
<ALPHA>10.00</ALPHA>
<AMOUNT>0.0567</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Use for: General purpose bittering, aroma in American ales and Wheats</NOTES>
</HOP>
</HOPS>
<FERMENTABLES>
<FERMENTABLE>
<NAME>Pale Malt (2 Row) US</NAME>
<VERSION>1</VERSION>
<AMOUNT>6.3503</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>79.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES>Base malt for all beer styles</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>140.0</DISASTATIC_POWER>
<PROTEIN>12.30</PROTEIN>
<MAX_IN_BATCH>100.00</MAX_IN_BATCH>
<POTENTIAL>1.036</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt – 20L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.4536</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>75.00</YIELD>
<COLOR>20.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>13.20</PROTEIN>
<MAX_IN_BATCH>20.00</MAX_IN_BATCH>
<POTENTIAL>1.035</POTENTIAL>
</FERMENTABLE>
</FERMENTABLES>
<MISCS />
<WATERS />
<YEASTS>
<YEAST>
<NAME>SafAle English Ale</NAME>
<TYPE>Ale</TYPE>
<VERSION>0</VERSION>
<FORM>Dry</FORM>
<AMOUNT>1</AMOUNT>
<LABORATORY>DCL Yeast</LABORATORY>
<PRODUCT_ID>S-04</PRODUCT_ID>
<MIN_TEMPERATURE>64.0</MIN_TEMPERATURE>
<MAX_TEMPERATURE>70.0</MAX_TEMPERATURE>
<ATTENUATION>73.00</ATTENUATION>
<NOTES>Fast starting, fast fermenting yeast. Quick attenuation helps to produce a clean, crisp, clear ale. Can be used in a wide range of ales.</NOTES>
<BEST_FOR>Great general purpose ale yeast.</BEST_FOR>
<FLOCCULATION>Medium</FLOCCULATION>
</YEAST>
</YEASTS>
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<STYLE>
<STYLE_LETTER />
<STYLE_GUIDE>BJCP</STYLE_GUIDE>
<VERSION>1</VERSION>
<OG_MIN>0</OG_MIN>
<OG_MAX>0</OG_MAX>
<FG_MIN>0</FG_MIN>
<FG_MAX>0</FG_MAX>
<IBU_MIN>0</IBU_MIN>
<IBU_MAX>0</IBU_MAX>
<COLOR_MIN>0</COLOR_MIN>
<COLOR_MAX>0</COLOR_MAX>
<ABV_MIN>0</ABV_MIN>
<ABV_MAX>0</ABV_MAX>
</STYLE>
</RECIPE>

Submitting my Porter to Brasseurs Porter Competition Today

July 24th, 2012

One of the interesting things I’ve been introduced to with being involved with Brasseurs a la Maison is the AHA Club Only Competition. Our club members have brewed porters and we’ll be having a judging of those porters by the owner of Parish Brewing, the owner of Brewstock in New Orleans and a BJCP certified judge. It should be very interesting and a lot of fun for the club.

My Bayou Brown Porter came out very well in my opinion. It’ll be interesting what others have to say in the event there are some elements which aren’t to style or defects that I don’t detect. Tasting and evaluating beer is something I feel like I am always learning new things about.

Regardless of how this competition comes out I’m submitting this beer to the Dixie Cup in Houston in a couple of months.

Gulf Brew 2012

July 21st, 2012

Going to Gulf Brew 2012 to serve up some Old Swamp Donkey ale. The gulf brew layout pdf is below. The address to parc international is:

Parc International – 200 Garfield Street, Lafayette, LA

GulfBrewParking2012

Note to self: We lost the Amber (Alaskan Amber clone) due to fermentation issues.

All about beer brewing and drinking in South Louisiana.

Buttery Soft Pretzels adapted from internet and Alton Brown recipes makes 12

Buttery Soft Pretzels
adapted from internet and Alton Brown recipes
makes 12