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Description:Hoppy Brewing Saturday, May 7, 2016 Superfidy Blood Orange Pale Ale per·fi·dy ?p?rfidē/ noun literary duplicity; betrayal. synonyms: disloyalty, infidelity,faithlessness. Ever since Elysian Brewing de
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Hoppy Brewing Saturday, May 7, 2016 Superfidy Blood Orange Pale Ale per·fi·dy ?p?rfidē/ noun literary duplicity; betrayal. synonyms: disloyalty, infidelity,faithlessness. Ever since Elysian Brewing decided to join the "big leagues" and sell to InBev, I've been looking to cut ties. You won't hear me praise the brewery I once hailed as the best of Seattle. I gave my Elysian hoodie to the thrift store. I actively avoid Elysian when buying beer. Except -- I can't seem to quit Superfuzz. So, I needed to find a good alternative to Budweiser. I started with a great clone recipe from 12 Angry Brews. I've got a baby under a year old, so I went to my mom's house and we scaled this one up to 20 gallons - 5 for her, 15 for me. 12 Angry brews asked me to zest blood oranges - I opted to make an oleo saccharum of the peels (a skill I learned from David Wondrich's book, "Punch") to maximize the oil extraction. In an attempt to retain more of the complex aromas of the peels I will add the oleo saccarum to one of the fermenters in the secondary, and see if it does better than that of the one I added along with the yeast in the primary. I did find the blood orange puree at Pike Place as mentioned in the 12 Angry brews article - a $25 concentrate from "The Perfect Puree of Napa Valley". After the break, you will find the recipe. Read more ? Posted by Alexandr Shafer at 11:41 PM No comments: Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: Beer Recipe, Blood Orange, Elysian, Perfidy, Superfidy Friday, April 8, 2016 The State of the Brewhouse It's been a long time since I have given an update of what I am up to on the homebrewing front. So I wanted to share a little of what I currently have set up to make brewing convenient and enjoyable. With two young kids, it's all about being able to squeeze in a brew session at the drop of a hat. When brewing all-grain beers, the first thing you need to brew on a whim is a grain mill: Oh, and the drill or a motor of some kind to drive it is a big plus. With this in place, grain in stock, and some dried yeast in the freezer, I am ready to brew on a moment's notice. This is a Monster Mill. It has put up with some abuse, keeps a good grind locked in, and has been a solid addition to my brewery for the 5 years or so I've had it. I should note that the drill is from a pawn shop. Great resource for cheap tools. Read more ? Posted by Alexandr Shafer at 10:33 PM No comments: Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: brewhouse, equipment, gadgets Molly Stout Molly's birthday was just a few days ago and this momentous occasion called for a good spring beer to offer party guests. Sadie was kind enough to grace the brewhouse as I brewed Molly Stout: The beer is ok - it kind of has that nutty taste I'm not too fond of in browns and darker beers, but usually only on the first few sips. I put some cold brew coffee into half of it, but I haven't got around to kegging that portion, so I'll have to report back on if that was a good idea. Vitals after the break: Read more ? Posted by Alexandr Shafer at 9:46 PM No comments: Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: Beer Recipe, Stout Monday, May 27, 2013 The Return of the Rhubarb My Rhubarb is coming in nicely this year. That can mean only one thing: It's time for Rhubarb Farmhouse Ale. This beer is the perfect balance of easy drinking and complexity. You get the wonderful mix of a straightforward, light, easy drinking grain bill, but then you add the wonderful yeast blend of WLP670 that lends a subtle funk provided by a dose of Brettanomyces. The funk leans toward the sour spectrum and steers clear of the more leathery aromas, which I love. It gives the beer a clean taste with just a twinge of sour in the aftertaste. But that alone, of course, is not good enough for me. The icing on the cake is 2 pounds of chopped rhubarb added to the secondary. This kicks up the tartness to just the right amount and makes this beer both unique and absolutely wonderful. BeerSmith 2 Recipe Printout - http://www.beersmith.com Recipe: Rhubarb Farmhouse Ale Brewer: Alex Shafer Asst Brewer: Style: Spice, Herb, or Vegetable Beer TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 13.84 gal Post Boil Volume: 11.44 gal Batch Size (fermenter): 10.50 gal Bottling Volume: 10.53 gal Estimated OG: 1.051 SG Estimated Color: 3.9 SRM Estimated IBU: 23.0 IBUs Brewhouse Efficiency: 85.00 % Est Mash Efficiency: 89.0 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU 14 lbs 5.2 oz Pilsner (2 row) (Gambrinus) (1.6 SRM) Grain 1 85.0 % 1 lbs 11.0 oz Wheat Malt (Gambrinus) (2.3 SRM) Grain 2 10.0 % 13.5 oz Caravienne Malt (22.0 SRM) Grain 3 5.0 % 1.00 oz Goldings, B.C. [5.00 %] - Boil 60.0 min Hop 4 8.5 IBUs 1.00 oz Willamette [5.50 %] - Boil 60.0 min Hop 5 9.3 IBUs 1.00 oz Goldings, B.C. [5.00 %] - Boil 20.0 min Hop 6 5.1 IBUs 1.0 pkg American Farmhouse Blend (White Labs #WL Yeast 7 - Mash Schedule: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 16 lbs 13.6 oz ---------------------------- Name Description Step Temperat Step Time Mash In Add 21.46 qt of water at 158.9 F 148.0 F 75 min Sparge: Batch sparge with 2 steps (3.63gal, 6.97gal) of 168.0 F water Posted by Alexandr Shafer at 9:11 PM No comments: Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: Beer Recipe, Rhubarb Beer Thursday, June 30, 2011 Rhubarb Saison FTW I finally got down to brewing up some more beer. I was spurred on by the latest issue of BYO. There is a new yeast out. It is amazing. I haven't even finished a beer with it and I am already drooling. White Labs 670 - American Farmhouse Ale - is a Saison yeast with a surprise. It's spiked with Brettanomyces. I made a yeast starter on this bad boy and the yeast starter beer was awesome! Just Light DME and yeast - and I was loving it! I can't wait to see what it can do for a proper beer. Just to make things interesting, I went down to my parent's house and picked a couple pounds of rhubarb to kick up the tartness. I'm pretty sure this will be a noble experiment. Rhubarb Saison Style: Saison OG: 1.043 Type: All Grain FG: 1.009 ABV: 4.45 % IBU's: 23.24 Efficiency: 85 % Boil Size: 11.19 Gal Color: 3.9 SRM Batch Size: 10.00 Gal Boil Time: 60 minutes Fermentation Steps Name Days / Temp Primary 5 days @ 72.0°F Secondary 7 days @ 69.0°F Bottle/Keg 4 days @ 48.0°F Grains & Adjuncts Amount Percentage Name Time Gravity 14.25 lbs 84.60 % Gambrinus Pilsener Malt 60 mins 1.037 1.75 lbs 10.39 % Gambrinus Wheat Malt 60 mins 1.037 13.50 ozs 5.01 % Briess CaraVienne 20L 60 mins 1.034 Hops Amount IBU's Name Time AA % 1.00 ozs 8.41 Goldings 60 mins 4.40 1.00 ozs 9.74 Williamette 60 mins 5.10 1.00 ozs 5.09 Goldings 20 mins 4.40 Yeasts Amount Name Laboratory / ID 1.00 pkg American Farmhouse Ale Wyeast Labs 0670 Additions Amount Name Time Stage 2.00 lb Rhubarb Primar...

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