Jared and the Giant Peach

Holy damn, we just made an IPA.

For the first beer after getting my new mill I decided to make a huge single malt IPA with mostly New Zealand hops and some Amarillo for bittering. Something to burn your taste buds out.

8kgs (17.6lbs) of Maris Otter.

320g (11.3oz) hops.

21 litres (5.5 gallons) of beer.

It ended up being about 300 IBUs and 8.5% ABV.

Here's the hop schedule:

40g Amarillo @ FWH

40g Amarillo @ 60 mins

60g Nelson Sauvin @ 30 mins

60g Motueka @ 20 mins

60g Cascade @ 10 mins

40g Motueka, 20g Nelson Sauvin @ flame out

Oh and Dan, who just got back from the states visiting family brought us some presents which I will talk about later on. Hint: it has something to do with IPA.

Click to enlarge!

'Milhouse' is what I'm calling my new mill. He's such a champ.

From about this point on, Jared got his hands on the camera and started taking ludicrous amounts of pictures. I filtered through them and he actually got some pretty tasty shots. Thanks Jared!

Dan's first time putting a record on, and it was a good one too!

Seriously some of the best brewing music.

I honestly didn't think we'd fit 8kgs of malt in my mash tun with 26Ls of water... But we did, and it smelled amazing. Maris Otter is just perfect.

Time for a beer!

You know what kinda annoys me? This trend of making weak ass smoke beers and labelling them 'Bacon Beers'. Any time someone calls the Schlenkerla Rauchbier a 'Bacon Beer' I want to slap them, that beer is the best example of a smoke beer, and it only tastes like bacon because both the flavour of bacon and smoked malt are derived from smoking over a wood fire. It would be like eating some smoked cheese and saying "this is bacon cheese!". Epic make great beers, but this beer is just kinda weak.

The first addition of hops: 40 grams of Amarillo at first wort hopping. Damn! It smells and looks just like a big juicy peach.

Boil time!

I remember my nan used to drink spirulina when I was younger, this is exactly how it looked, but definitely not how it smelled.

Speaking of grandparents, my other nan also bought me this sweet little bowl as a birthday present once, and it is a perfect hop measurer! Particularly with some Nelson Sauvin in it!

Lots of Motueka too, probably one of the best smelling hops I've ever used.

Waiting for the next addition.

I feel like using this many hops is somehow a criminal offence...

Flameout hops and then into an ice bath, give it a few stirs every few minutes and let it cool.

I'm hungry, what shall we have to eat?

OH SHIT!

That's right, the one and only.

Look at his smug little face. GOD DAMNIT DAN.

Dan: "If you fuck this up Oscar, I swear I'm going to murder you."

So as I mentioned earlier, Dan went back to Nappa Valley in CA for his sister's wedding and just happened to bring a few of these back for us with him. It is probably his most talked about beer, and there is definitely a reason for that.

Pliny the Elder is an incredible beer. It has 100/100 on both Beer Advocate and Ratebeer, which obviously doesn't automatically make it the best, but it's still pretty convincing.

Actually tasting the beer was a weird experience. Pliny the Elder has a sort of mythical aura within the craft beer community, particularly in somewhere like Australia where we can't really get it retail without it losing some of it's freshness, and Russian River are very obsessed with freshness (it says DO NOT AGE about 7 times on the label). Dan made sure to get it just before he left, and the bottles we had were bottled about 2 weeks before we got them.

It is an amazing beer. That's it really. My expectations were the highest for any beer I've ever drank, and they were met, but this beer isn't some crazy amazing weird different beer, it is just a perfect example of a double IPA. Beautiful sunset orange, amazing smooth bitterness that lingers just long enough, and an incredibly rounded hop flavour and aroma. Dan even said that he wasn't sure it should have 100 scores because it's not different, but then we both agreed that it does deserve it because it is the best example of a double IPA we've ever had. You just can't compare it to any other beer. I wanted to compare it to Epic's Hop Zombie, but it just doesn't work.

Also, I've yet to find an Australian IPA that could even come close to this beer. Why not?!

But really I am actually hungry, so we made some food.

Shredded supermarket roast chicken with diced bacon, jalapeños, and this awesome bourbon smoky bbq sauce we found, all smooshed into a wrap with cheese on top and home-made coleslaw.

Yep, that's how you make food to go with the Pliny.

So we ate in the backyard in the amazing Melbourne spring twilight.

Then me and Dan squeezed beer out of some hops. We weren't leaving any behind.

This was just one out of about 4 strainer loads of hops.

Got my yeast starter out, Wyeast American Ale II, pitched it into the beer. Got 1.082, a little under what I was expecting, but I got a couple of litres more liquid. Got to get onto my calculations!

Then we jumped onto the couches and put on an episode of Spaced, because Dan hasn't seen it yet. I've probably seen it about 10 times through. It's one of the best series ever.

Oh and Dan brought some more beers too!

Lagunitas Little Sumpin' Wild. This beer was awesome! A really hoppy, fruity, funky wheat beer that apparently you can buy from the supermarkets in the states for $10 a 6 pack. That doesn't make me sad at all.

It's time to get funky, so we put on the Mighty Boosh, which Dan hadn't seen either!

Russian River Supplication. Uhh... Holy shit.

A sour beer with Brettanomyces yeast aged in Pinot Noir barrels with added cherries. This just blew my mind. I never thought I'd see the day when the Caractere Rouge got a run for it's money, but this is it. The added funk from the Brett almost takes it a step above, and speaking of the devil:

Rodenbach Caratere Rouge. The lack of focus in this pic indicates that we had had just the right amount of beers.

This was the last beer of the night. If you haven't tried this beer you really should. A red sour beer aged with cherries. It is just a perfect example of a really, really good sour beer. At our bar we refer to it as 'Unicorn Blood'.

Cheers! Here's a picture of a door knob that Jared took:

Oscar

Updates, German Party and Mental Health Awareness.

Hello! It's been a while.

The reason I haven't been updating is because my friend took his grain mill, leaving me with a lot of grain and no way to mill it. I've also been pretty busy with work stuff, I'm waiting for some money so I can buy a new mill! I have a lot of good brewing ideas that I want to try, so hopefully in the coming weeks you will hear a lot more from me.

We did the German-Bratwurst-Beer-Party thing, it was a lot of fun. I had the two kegs of beer that I made in the last posts: German Smoked Ale, and the Dunkel. Both of them turned out great, but the winner was definitely the Dunkel. As my first lager ever I did not expect much, but damn it tasted good. Subtle vanilla, toffee and bread. Being poured at room temperature gave it this amazing soft mouthfeel, and it had a dark amber colour. It was incredible. The smoke ale was pretty nice, but predictable. Super smoky and hoppy, really nice.

Here are some pictures of the night!

This is the Soup that I made: Graupensuppe, a traditional German barley soup. I made the base soup vegetarian to cater for the vegie friends I have. We baked a bunch of brats to put on top of the meat eaters bowls. It was delicious.

Here are the kegs, pretty simple gravity fed faux cask setup. I primed the kegs and let them naturally carb over a few weeks. I also swapped the inlet and outlet dip tubes so that I could pump small amounts of c02 into the air bubble at the end of the keg to avoid oxidization, and a small dip tube for the outlet. It worked alright, next time I probably wont bother with the c02 chargers and just let oxygen in, we finished the kegs off so it wouldn't have had any effect on the beer.

The first pour of the smoke beer was pretty cloudy. It had much more sediment than the Dunkel because of fermenting temps and hop amounts.

We still drank it though.

The Dunkel... Ahh the Dunkel. What a beer. It was really, really good. Completely clear, ruby red, and tasted like vanilla beans on buttered bread.

Here are some pictures of people enjoying themselves:

And here's some photos I found the next day:

All in all, it was a great night, everyone had fun, got drunk and had full stomachs. Success!

And finally, it is mental health awareness week. As someone with first hand experience to what drugs can do to someone's life, please drink in moderation, as much as I feel like I am promoting it. Making beer is fun, share it with people, but if you feel like it is getting the better of someone, talk to them. And if you feel like it is getting the better of you, let someone know.

Cheers,

Oscar

D Day 2

Here it is, the double decoction Dunkel. (was originally meant to be triple but fuuuuuuuck that).

We made a video montage, thanks to my brother Andre for filming it, and thanks to Dan and Jared for helping out. It was meant to be an educational video but I didn't plan enough so it is just a montage, but I still like it and I hope you do too!

Here are the recipes:

For the Sauerkraut I used this recipe found here.

The beer we made was a Munich Dunkel Kellerbier, adapted from a recipe by Michael Dawson from Brewing TV: episode 34. I've said it before, but if you haven't already watched all of the old MD and Jake Keeler Brewing TV episodes then what the hell are you doing reading this GO AND WATCH THEM!

Here is my adapted recipe, pretty similar except I started at protein rest, decocted to saccharification rest then attempted to decoct to mash out...

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MUNICH DUNKEL KELLERBIER

23L @ 1.046

4kg Munich malt
200g Carahell
212g Melanoidin
130g Cararoma
60g Carafa III

30g Hallertau Mittelfruh @ First Wort Hopping (FWH)

Mash in at Protein rest with 22L @ 55°C.

Decoct 9L of thick mash and then return to main mash, raising temperature to 64°C

Saccharification rest.

Decoct a further 4.5L of thick mash then return to main mash, raising temperature to 70°C.

Batch sparge with 18L @ 77°C.

Boil for 60 minutes.

Ferment at 12°C for 3 weeks, transfer to converted corny keg with priming solution, let carbonate and serve fresh, preferably with bratwurst!

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Oh also, this is my first lager ever! Although I'm not actually lagering it at all...

More to come, stay tuned!

D Day 1

Decoction mashing isn't a walk in the park.

For anyone who doesn't know, decoction mashing is an old method of conducting a step infusion mash without using hot water to reach each step. Instead, you infuse at one temperature and then take a portion of the thick mash, bring it to the boil, and then add it back to the thin mash, raising the temperature to the next step. This method was used in parts of Europe, namely Germany and Czech Republic, in the past when the malt wasn't as well modified as modern malt and wood was used for mash tun construction (although I'm unsure of the exact details). Some brewers still use this style, saying that the boiling of the grain caramelises some of the sugars, adding flavour and colour (or maybe it's just because they are absolutely insane). Also, I'm pretty sure that some German guy back in the 1700's said something like:

"Ha! Dekoktion Maischverfahren ist ein Spaziergang im Park!"

Well let me tell you 'mr nobody', decoction mashing IS NOT a walk in the park. It is hot, stressful and long. You dirty bastard.

Not that I didn't know this, trust me, I had a fair idea that this might be a long brew day. I had my book out, I decided to give all the math a go. I jotted down all my planned gravities and volumes, not very well, but I tried to not rely on a computer, I wanted to connect with the tradition of a decoction mash. Little did I know that all of this was going to be completely useless against the beast that is decoction mashing, and the second time I was hastily pouring boiling water into the mash tun to bring the temperature up, this really hit home.

So, if you read my last post, this is the first beer out of two that i am brewing for my German Sausage Party or: Deutsch Wurst Partei.

Here is the "planned" recipe:

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RAUCHIG

German Smoked Ale

Malt:

3kg - Weyermann Smoked Malt

2kg - Munich Malt

200g - Chocolate Malt

200g - Flaked Wheat

Hops:

30g - Hallertau Mittelfruh @ 45mins

30g - Hallertau Mittelfruh @ 15mins

Yeast:

Wyeast 1007 German Ale

Mash schedule:

Mash in 22L @ 50°C for 15 minutes: protein rest.

Draw 9L of thick mash out of the tun, put it on heat and bring to the boil, then add back to the tun, this will bring the mash to it's next step, 63°C: saccharification rest, sit for 45 minutes.

Batch sparge with 18L of water at near boiling.

Get 20L of wort at ~1.060

0---------------------------------------------------------------------------------------------------0

So it seems fine, right? A nice dark, hoppy smoked ale with a good amount of Munich to add some body and sweetness, some chocolate malt for colour and a toasty bite, some flaked wheat for a nice creamy head, and all decocted to add some dark toffee and really bring out the malt.

Here it goes.

Had my strike water on the heat, want to just overshoot my first rest temperature of 50°C. When it looked hot enough I poured it into my mash tun and then set everything else up while I waited for it to cool.

Overshot quite a lot, more than I had planned, hit about 70°C... It's alright, it will cool by the time I need it.

I've started milling my grain a little finer than I usually do, I think I was having some issues with efficiency because I didn't have it fine enough, what do you think? Too fine?

The new grind seems to work really well, I don't think the husks are too mashed up. Speaking of mash, how's the water going?

68°C.

Don't worry, I knew it wasn't going to cool that quickly, I was just being hopeful. Time to add some cool water... Added some cool water, waited a bit longer, and eventually said "fuck it! 55°C is good enough!"

Stop judging me, Fritz.

Mashed in, first time ever doing it at this low a temperature, definitely looks different.

I then waited 15 minutes to let the enzymes do their thing. Decoction time.

I pulled the first 9 litres of thick mash out. There is only 5.4kg of grain in this recipe, I'm pretty sure that 9 litres of the thick mash is all of the grain.

No worries, I boiled it.

It feels so wrong, but so right at the same time.

I boiled it for about 10 minutes and started to put it back into the main mash, I eventually just poured the whole lot in.

It didn't reach the target temperature of 63°C, instead it only just got to 58°C.

Fuck. This is where I start stressing. Then it hits me: ANOTHER DECOCTION! THAT'S WHAT THEY ARE FOR RIGHT?! YES! YES!

I take only about 5 litres of the mash this time, because of the smaller temperature increase.

After boiling it again for 10 minutes, I just dumped the whole thing back into the mash.

61°C.

I just sit down and stare straight ahead.

No, no I didn't just sit there, I boiled the kettle and poured it into the mash tun. Twice.

62°C.

This is when all felt useless. Time to have a beer.

As I'm sitting there, enjoying the last smoke beer I made, with it's delicious smoked cheese taste, I have an idea.

I can fucking decoct it... AGAIN!

"WHAT NO OSCAR THAT'S FUCKING MENTAL!" - Fritz

Yeah? Well I did it anyway.

It worked. I just got above 63°C.

I waited for 45 minutes while the low temperature mash took place, little did I know more trouble was just around the bend...

Stuck sparge.

Because I had put more water into the mash that I needed, the pressure on the grain bed was quite high, and this caused it to compact down, blocking liquid from getting through. It would have been bad, but I just poured some of my heated sparge water in, stirred it up and kept going. I was not in the mood for any more shit. It worked, but the remnants looked like a post apocalyptic wasteland...

Well, time for the boil. But first, another beer.

This is HOLY MALT. I made a blog post about the brew day recently, and this is now one of the last bottles. You know what that means. It is awesome.

It almost looks like a black IPA here, but in the right light, it glows like a red sunset. Sticky burnt toffee, tongue searing bitterness, pine needles, tropical fruit, biscuity bread crust, this beer rules.

How's the boil going?

Ahh my favourite part, the velvety protein foam on top, swirling elegantly with every small stir. Everything seems so calm now that I have the sweet wort in my grasp and everything is under control.

The boil went without a hitch, it felt so good.

I no-chilled the beer, but not before I collected 2.5L of wort from the kettle into my new 3L Erlenmeyer Borosilicate flask! Real wort starter! I had a small extract starter in the flask before, but I decided to give them some more sugar and keep them healthy, that's why I split the two.

Anyway, until the next decoction.

Cheers!

EDIT: Today after it had cooled over night, the gravity came in at 1.052, but I got 23L instead of the planned 20. Pretty close, even with all the hiccups. Pitched the yeast and a few hours later, activity!

Build up to the biggest brew day of my life.

In the next couple of weeks, i am going to undertake some crazy, crazy brewing things.

Here's the plan:

I'm going to host a German sausage fest at my house, we are going to source some awesome kransky and bratwurst, probably smoke them and eat them with home made sauerkraut. To go along with these, i am going to make 2 beers, a Rauch-Ale and a Munich Dunkel Kellerbier, inspired by this recipe from the golden days of Brewing TV.

Both beers i am going to use the decoction method to brew, the Rauch-Ale will be single decoction with a mash out and the Dunkel will be TRIPLE DECOCTION.

Not only am i completely terrified of decoctions, i am completely terrified of decoctions.

The other thing is that i will be serving them in corny kegs which i am converting to casks. They will be cask conditioned, low carbonation, and served at ambient winter temps.

And lastly, i will be getting my brother, who works as a video technician for Penguin Books to be filming the whole thing, with detailed instructions on how to do everything (including how to make sauerkraut!).

So stay tuned, this is going to be fun.

I had an accident...

So i used the HOLY MALT yeast cake from the previous post to pitch a smoked imperial porter on to, here is said yeast cake:

And here is what it looked like about 10 hours after pitching:

Look at that headspace...

Don't worry, i am good at sanitising and had it all under control.

Oh, and here is a picture of the fresh hops i racked the HOLY MALT onto. 40 grams of Chinook and 40 grams of Cascade. AWESOME!