This Week on BrewZasters: Bottling Laurel India Pale Ale

Last time on BrewZasters), we lost all of our  Lagunitas Brewing’s Little Sumpin’ Sumpin’ Ale clone  from our three Tap-a-Draft bottles.

Tap-a-Drafts are a compromise between bottles and kegs. It’s nice filling only three bottles…The handle has an issue. If you do not confirm that the handle is secure and the locking tab is in place, it leaks… About 15 minutes later the beer had found its way into vegetable crisper (onions, celery, and lettuce were marinating in beer), behind and under the crisper, and onto the kitchen floor…we lost one-third of our product, or about $10 retail. Damn. [Update: Lightning struck twice and a second TAD leaked. The TAD needs to be checked constantly.]

My version of Laurel IPA. Slightly cloudy with a SRM color around 6.

Well, gluttons for punishment that we are, today we packaged our third batch of Laurel India Pale Ale. The initial tastings of the flat beer hint at this being another dynamite batch. This time we filled just one Tap-A-Draft so that we can sample the Laurel sooner but we didn’t expose all our batch to the TAD [I checked that it was still holding product after writing this sentence.] We bottled the remainder in 12-ounce bottles.

We will keep constant vigilance on this batch. It is a sin to spill beer.

Fermentables
Ingredient    Amount        %         MCU    When
Pale 2-row 
Ale Malt     13lb 15oz     94.7 %    7.6   In Mash/Steeped
Carapils Malt  7.20 oz     3.1 %     0.1   In Mash/Steeped
Caramel 40L    5.40 oz     2.3 %     2.5   In Mash/SteepedHop Schedule
Hop                     %Alpha     Amt         Timing
Magnum                 11.0 %     0.77 oz    First Wort Hopped
Cascade                 5.9 %     1.85 oz   60 Min From End
Centennial              9.5 %     0.75 oz   30 Min From End
Simcoe                 12.5 %     0.30 oz   10 Min From End
Columbus(Tomahawk)     15.5 %     0.30 oz   10 Min From End
Centennial              9.5 %     0.45 oz   At turn off
Cascade                 5.9 %     0.20 oz   At turn off
Cascade                 5.9 %     2.12 oz   Dry-Hopped
Centennial              9.5 %     1.15 oz   Dry-Hopped
Citra                  11.1 %     1.00 oz   Dry-Hopped
Yeast
 White Labs WLP001-California Ale

mashed at 151F using 9 gallons of water
Output:
7.5 gallons wort pre-boil grav 1.044 @ 113F (Corrected pre-boil of 1.053)
Original gravity: 1.065
Final Gravity: 1.013
ABV: 6.9%

This Week on BrewZasters: Kegging our Little Sumpin’ Sumpin’ clone

The finished product.

Last time on Brew Disasters (from now on to be referred to as BrewZasters), we had sampled our clone of Lagunitas Brewing’s Little Sumpin’ Sumpin’ Ale and detected  hints of clove (phenolics) and banana (isoamyl acetate) in the aroma and taste.

And we here at Flog This Dead Brewery wondered  if, given these possible imperfections, should we throw the whole batch down the drain, as Dogfish Head Brewing did in nearly every episode of Brew Masters? Hell no! Was our answer. We dry-hopped the bejeezus out of it with  2.33 oz   of  Cascade 1.0 oz of Simcoe, 0.53 oz of Columbus (Tomahawk), 0.45 oz of Perle, and 0.15 oz of Nugget–if a hop was in stock it went into the carboy. And, we hoped time would do its magic and remove the off-flavors.

Tasting Notes – NOT cloned – but not bad

After another two weeks in the secondary, the beer is not a clone but it tastes pretty darn awesome. The hops jump out of the glass and hit your nose like a wave of citrus and pine. It’s light in color (about 5 SRM). When you sip the hops hit your tongue first and it finishes with a bright citrus flavor with some pine in the background.

Troubles in kegging bottling Tap-A-Drafting

For bottling, we added 4 ounces of corn sugar and put the beer in our three Tap-a-Draft bottles. Tap-a-Drafts are a compromise between bottles and kegs. It’s nice filling only three bottles rather than 52 12-ounce bottles. A 16 ounce CO2 cartridge charges up the system and carbonates it. The handle has an issue. If you do not confirm that the handle is secure and the locking tab is in place, it leaks. This is what happened: I missed making sure the handle was completely secured and put it in the refrigerator. About 15 minutes later the beer had found its way into vegetable crisper (onions, celery, and lettuce were marinating in beer), behind and under the crisper, and onto the kitchen floor. Not quite as large a mess as the time the glue from labeler in Dogfish Head Brewing spilled all over, but a mess it was. And, we lost one-third of our product, or about $10 retail. Damn.

 

Sam Calagione has much higher standards than we do. His company has flavor profiles and everything. Whereas our motto is “When in doubt, hop the bejeezus out of  it.”

 

This Week on Brew Disasters: Off flavors-Banana & Clove in the Little Sumpin’ Sumpin’ clone

The Little Sumpin' Sumpin' Ale clone looking very cloney.

Last time on Brew Disasters we were trying to clone Lagunitas Brewing’s Little Sumpin’ Sumpin’ Al eand had several problems right out of the gate: Instead of a desired mash temp of 150F, the mash temp was 170F! And, the pre-boil specific gravity came in low at 1.043. That was a full 12 points below the 1.055 that was our target.

Well, it’s difficult for us to tell if the cooling of the grain from 170F to 149.5F succeeded. But, the adding of 0.5 pounds of corn sugar and 0.5 pounds of dry malt extract may have created another problem: phenols and esters. Specifically the addition of corn sugar could be the culprit for why there are hints of clove (phenolics) and banana (isoamyl acetate) in the aroma and taste. John Palmer says in How to Brew, that adding sucrose or refined sugar (corn sugar probably meets that criterion) contributes to ester production. The easily digestible sugar could have revved the English yeast (Fermentis’s Safale 04) and they could have been over-stimulated and giving off unwanted phenols and esters.

Given these modest, though real, imperfections, would we throw the whole batch down the drain, as Dogfish Head Brewing did in nearly every episode of Brew Masters?

Sam Calagione has much higher standards than we do. His company has flavor profiles and everything. Whereas our motto is "When in doubt, hop the bejeezus out of it."

Well, we here out Flog This Dead Brewery looked at our flavor profiles and realized we have no flavor profiles. We wondered if our degrees Plato were met, and we had no idea what that meant. Finally, we checked our standards, and realized we had none, well, maybe not none, but extremely low.

So, since we have incredibly low standards (after all, we answer to no one but ourselves) and we have won a gold medal for a previous screw-up, we crossed our fingers and dry-hopped the holy bejeezus out of it with 2.33 oz of cascade hops, 1 oz of simcoe hops, and 0.5 oz of Columbus hops.

Taking a beer with off flavors to 1st place at Battle of the Brews

Oh Well, What the Hell a couple of weeks following bottle conditioning.

As you may recall (well probably not), on December 28 I brewed a beer that was supposed to be a Laurel India Pale Ale. Since the pre-boil specific gravity came in way too low for an India Pale Ale, I decided to make it a Pale Ale. Simple Pale Ales are not simple to make. There is no place to hide any imperfections. And, after 10 days in the fermenter, I tasted slight soapy and buttery flavors in the new beer. According to John Palmer’s “How to Brew” website, a soapy flavor can result from the breakdown of the fatty acids that are in the trub at the bottom of your fermenter. Butter flavors can result from diacetyl. To some extent a buttery flavor might not be bad. But it can also indicate that your yeast did not start on time.

It has 5.5% ABV and and calculates out to 43 IBU.

Given these imperfections, would we bottle or would we throw the whole batch down the drain?

Well, we here out Flog This Dead (Mule) Brewery looked at our flavor profiles and realized we have no flavor profiles. We wondered if our degrees Plato were met, and we had no idea what that meant. Finally, we checked our standards, and realized we had none, well, maybe not none, but extremely low.

So, since we have incredibly low standards (after all, we answer to no one but ourselves) we went ahead and bottled, and hoping to mask the dish soap flavor, we used honey for the bottle conditioning fermentation.

Now, with only moments to go before we have to serve this beer–which we have renamed after some dead guy and claimed that it’s based on a 1200 year-old recipe involving wild honey and monk sweat–at the homebrewers portion of the semi-prestigious Battle of the Brews beer event. Let’s hope the honey will fool people into thinking the stuff tastes okay.

[Norm smiles and opens doors while carrying boxes filled with bottles of beer named after some dead guy and claiming that it’s based on a 1200 year-old recipe]

The Oh Well, What the Hell Pale Ale garnered 36 points at the Battle of the Brews in Santa Rosa, 2nd place had 35 points, and 3rd had 33.5 points. Woo hoo!

Success! Oh Well took 1st place in the homebrewers tasting competition in BJCP #10A American Pale Ale category.

This week on Brew Disasters: “Oh Well, What the Hell?” Pale Ale

It looks okay...

No doubt you’re not wondering what we here at Flog This Dead (Mule) Brewery decided to do with the “Oh Well, What The Hell?pale ale after detecting  soapy and buttery tastes. The soapy flavor could be the result of the breakdown of the fatty acids that in the trub at the bottom of the fermenter (though ten days hardly seems too long to leave trub in the bottom) or a by-product of some yeasts. Butter flavors can result from diacetyl.

Given these imperfections, would we bottle or would we throw the whole batch down the drain?

Well, we here out Flog This Dead (Mule) Brewery looked at our flavor profiles and realized we have no flavor profiles. We wondered if our degrees Plato were met, and we had no idea what that meant. Finally, we checked our standards, and realized we had none, well, maybe not none, but extremely low.

So, since we have incredibly low standards (after all, we answer to no one but ourselves) we went ahead and bottled, and hoping to mask the dish soap flavor, we used honey for the bottle conditioning fermentation.

Once again we used the Beer Recipator’s Carbonation site to come up with the proper amount of sugar for the style of beer brewed. The style was  American pale ale.  American pale ales should have a volume of CO2 of 2.2-2.8. We split the middle and  went with 2.5. They recommended 4.53 ounces (128 g) of honey. We found a website that would convert weight of honey to volume of honey and the amount  calculated out to 3 fluid ounces. We siphoned the carboy into a priming bucket, added the 3 oz of honey, and bottled the stuff.

It has 5.5% ABV and and calculates out to 43 IBU.

Now, with only moments to go before we have to serve this beer–which we have renamed after some dead guy and claimed that it’s based on a 1200 year-old recipe–at the [insert big time beer event here], we hope the honey will fool people into thinking the stuff tastes okay.

[Smiles and opens doors while carrying boxes filled with bottles of beer named after some dead guy and claiming that it’s based on a 1200 year-old recipe]

The saga of the “Oh Well, What the Hell” Pale Ale. Off Flavors.

If  you have ever watched an episode of Brew Masters  on the Discovery Channel,  you will have seen Sam Calagione  wrestle with whether they should dump a batch of beer that didn’t quite meet their standards. Unlike me, the folks at Dogfish Head Brewing have standards. They have flavor profiles. They have degrees of Plato (a system of specific gravity). They have all the benchmarks of their beers charted. They have to be consistent.

I, on the other hand, am just trying to make something that tastes pretty good. On December 28 I brewed a beer that was supposed to be a Laurel India Pale Ale. Since the specific gravity came in too low for an India Pale Ale, I decided to try to make simply a Pale Ale. Simple Pale Ales are not simple to make. There is no place to hide any imperfections.

Though it is only been 10 days, which shouldn’t be too long, I can detect slight soapy and buttery tastes. According to John Palmer’s “How to Brew” website, a soapy flavor can result from the breakdown of the fatty acids that are in the trub at the bottom of your fermenter. Butter flavors can result from diacetyl. To some extent a buttery flavor might not be bad. But it can also indicate that your yeast did not start on time.

So, to bottle or not to bottle or not to bottle. That is the question.

English: PACIFIC OCEAN (Oct. 5, 2011) Aviation...

To bottle or not to bottle or not to bottle. That is the question.(Image via Wikipedia)