2009 Brewing

So, I wasn't exactly planning on doing too much brewing after coming back from California; the reason being that I am not exactly sure how much longer I will be here. But, let's be Frank, I'm going to be here for at LEAST a few more weeks if not much longer. So, Frank, I decided to brew a quick turn-around Pale Ale early this month, in the vein of a Russian River styled hoppy beer.

8.5# 2-row (U.S.)
.5# Dextrine Malt

.5 oz Chinook -60 min
.5 oz Chinook -30 min
2 oz Chinook -0 min

Dry hop#1:
.5oz Chinook
.5oz Amarillo

Dry hop#2:
.5oz Centennial

Wyeast 1056
SG: 1.051
44 BUs

Dry hop #1 went into the primary after fermentation subsided. The beer was then racked off of the hops into secondary, where Dry hop #2 was added. Both were about 5-day rests.
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That beer is in bottles now. It finished BONE dry at a frightening 1.006 - But it still tastes solid as all get out.

So last night I decided, "Shit, Frank - we will definitely need more beer than just that." The decision was made to brew up an even quicker turn-around, mega low-gravity beer that I could have in bottles within 2 weeks. The idea of a Belgian Wit reared its fruity head, but then the idea of doing a Mild Ale hit me and I didn't look back. These beers can start out in the 1.03s, for shit's sake, and still be very flavorful. Also I thought the roasted character that some exhibit would be a good drinker for the month of February. I ALSO also decided to make this a larger batch, and bottle it right out of my 6.5 gallon primary fermenter.

Here are the details:

(5.5 gallong batch)

6.5# Maris Otter Malt
.5# Crystal 120
.3# Chocolate Malt
.25# Crystal 60
(I kind of whiffed on the crystal malts when at the brewstore, RyToy style, not sure how or why I ended up with what I did - it does look a bit odd)

.3oz Chinook -60 min
.2oz Chinook -15 min

Wyeast Northwest Ale Yeast
18 BUs
SG: 1.046 (which was WAY higher than I wanted. I was looking for 1.038. So I diluted the wort the following morning with another .5 gallon of sterile water to take it down to 1.042)

The yeast choice was partially a reaction to my over-attenuated XPA, and also due to that just being what they had at the brewstore...and it was mega fresh. I knew I wanted something that was a low attenuator, and I have always wanted to try this yeast, but never would have with any of my normal gravity beers.
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So that's the update on the Brew crap. Otherwise I am just hanging out & sending out resumes. There has been some good feedback from some of these brewers, but not job offers yet. Also, Thursday night was CBC's Barleywine Fest, which is always a blast. The Greeks joined me, as well as Tom from the Balazs Clan fame. Lit is the word I would use to describe how I got.

Peace out, January.
-Wrence