Monday, June 6, 2016

Whitbread SSS 1892 Tasting Notes

Tasting Notes for:

I casked up both yeasts for this beer:
WLP002 - finished about 8.5%
WLP023 - finished about 9%

Tasting notes: WLP023: Dark like cocoa, caramel, chewy malt, molasses, nutty, dark chocolate, creamy, figgy pudding, Golding hops.
I casked this beer, but it's 90 degrees in the brewery so it's being pushed by Nitrogen and served on stout tap at 40 degrees.

I would never guess this beer is 9%.

I believe you would love this beer. Thanks for what you do.

Sunday, June 5, 2016

Fish Tales APA 6/4/16

I went striper fishing this morning with a few cousins and one of my brothers. It was a fun day on the water, we caught some nice bass and a few flounder. I ended up with the largest bass, and it was pretty big. This trip didn't have constant action with crazy blitzes, but any trip where you catch decent fish you can't have any complaints. Everyone caught fish, except for the kid...

When I got home I fired up the brewery and brewed a Pale Ale hop bursted with Amarillo and Styrian Goldings as Tammy cooked her baked striper recipe. 

The Irish cowboy on the high seas. Me with the face mask and glasses and all covered up with sunscreen. I still got too much sun for my skin cancer history!

New Belgium - Fat Tire :: Lady Luck Brewing - Joe's Spare Tire

Very close!
After three attempts, I have a recipe that is very close to New Belgium Fat Tire. I believe my beer is very close to the original.  Color, hop, mouthfeel, clarity, taste.

I would say the slight difference in taste is due to the house yeast strain for New Belgium.
When Fat Tire warms up it gives a bready note, which wlp001 just doesn't have.
I used WLP005 and WLP001 in my trials. WLP005 actually makes a better beer than WLP001, but it is all wrong for Fat Tire. WLP001 is cleaner than New Belgium's yeast. New Belgium strain leaves a bread note in the finish which I believe is not attributed to malt grist.

I may try the following yeast in the following trials:

In the meantime, come over to the brewery and enjoy
Joe's Spare Tire !


Monday, May 30, 2016

A '63 Red Rocket 5/30/16

Brewed a Red IPA today called A '63 Red Rocket. Today is Memorial Day, and my Mom passed away a year tomorrow. My thoughts this weekend have been with her.

When I was little,  my Dad and Mom owned a 1963 Chevy Impala. The Impala was a dark red maroon color. In 1973 we moved out of the city and to the country. This meant Mom and I would go from place to place and our drives were longer than they used to be.

Going to my Mom's mom's home meant an hour ride into the city. We would always talk about do we go the back way or down Verree Ave? Or which way at The Buck?

We would get lost exploring the new roads trying to find a way to Oxford Valley Mall until we found a secret road (I told her to follow the Yellow brick Road).

Driving around asking township truck drivers for loads of dirt to spread in the low spots at out new house was always an adventure.

Waiting in line for gas in the 70's during the gas shortage so my Dad could siphon gas into his car so he could get to work.

Whenever I see a 60s Impala it brings me back to those adventures with my Mum. Sure do miss her.

Cheers Mom.

malts:2 row, munich, c120, c60, special roast, pale chocolate
hops: Galaxy,Cascade,Amarillo (Hop Bursted 10 minutes)
Yeast: WLP001 repitch
regular water treatment for the mash and then 10G gypsum added to boil.

Saturday, May 21, 2016

On the Rockpile 2016

Every spring I brew a Berliner weisse for the summer. It's a style that I enjoy in the summer. It's a low alcohol beer made with lactic bacteria and a German ale yeast. Sometimes it's sweetened with raspberry or woodruff syrup, sometimes 7up is added. But I like it as it is.

My Uncle Tommy spent time in Berlin during the service and patrolled the Berlin wall. They called it the "rock pile".

So Uncle Tommy...

Here's to you and the rock pile!

Brew details:
4# pils, 1# acid malt, 4# red wheat
.25# mash hops Belma - 2-3 ibus
15 minute boil
The Yeast Bay 2016 Lacto Blend Beta

Thursday, May 19, 2016

Warsteiner Dunkel

Every time I'm in Manhattan, I like to stop at this German bar and drink a Warsteiner Dunkel.
I made a few Dunkels over the years, but they are not as good as Warsteiner.
Munich Dunkel is a style that I really enjoy. It's a subtle easy drinking beer.

I've decided to start a research project to try to make a Dunkel in the same class as Warsteiner.
I started at the website:
Soft water, special roasted barley, hops and yeast.

Then I emailed the brewery for more details on the recipe. They wouldn't provide any details on mash  or specific ingredients. They did send a nice response along with the document below.

I have neutral water in the brewery and I run in through a carbon filter. When I brew this I am going to soften the water further. I am also going to use all Weyermann malts and a Munich yeast.
Munich, a little melanoidin, and a little roasted barley
Haltetau Mittelfrüh hops 21 ibus - 60, 20 minutes
Yeast - Munich yeast - wlp838

Stay tuned....

Kind regards

By order Ulrike Eschrich

Warsteiner Logo
Haus Cramer KG
Domring 4 - 10 | D - 59581 Warstein
Tel.: +49 (2902) 88-1210 | Fax.: +49 (2902) 88-2210

Version 03 10.07.2015
client information WARSTEINER DUNKEL
Warsteiner Dunkel
Beverage type
bottom fermented
Added indications
Beer type
dark beer
Beer style
dark beer (Munich type)
Product description

fiery dark color and fine pored head
dark, amber
decent fine and elegant scent of roasted malt and by its unique soft brewing water as well as its selected raw materials of highest quality with a fine liveliness and a stimulating fullness of flavour.
gentle, bitter sweet
Brewing water, barley malt, roasted barley malt, hops, hop extract
Beer production
Warsteiner Dunkel is brewed with:
Brewing water
Brewing water of an outstanding quality for WARSTEINER which is particularly characterized by it's pureness and "softness".
Malt from selected and audited two-row spring barley of specified types and provenances.
Hops, composed due to the results of professional manual quality evaluation and elaborated analysis methods of hundreds of samples of fresh harvested batches of premium quality varieties from accepted best provenances, so that it matches the profile demands for WARSTEINER. (To keep this harvest-fresh quality over the year these selected batches are extracted after selection immediately with the help of pure carbon dioxide or alcohol respectively pelletized and vacuum-packed).
Brewer's yeast
Brewer's yeast that has been especially selected for WARSTEINER to achieve the unique character of this top beer.
Beer analysis
Nutrition information
Typical values per 100 ml:
Percentage composition
Original gravity
Alcohol content
Alcohol content
Remaining extract
# of which saturates
# of which sugars
Extract (malt extract)
Hops & hop extract
Carbon dioxide
Storage conditions
stored in a cool, dark and dry place
Recommend. drinking temp. (°C)

Sunday, May 15, 2016

Lady Luck Alt Meter - 05/14/16

I haven't brewed an alt since 2011, it's about time I resisted that style.
Pilsner, munich, aromatic, caramunich, and Black Prinz.
I used Spalt hops which are very common hop for and alt.
Going for a 5% beer with a copper color.

The brew kettle controller went all wacky during the mash on this beer. I rewired in a spare and kept on brewing...

Spare Tire 3 - Fat Tire Clone attempt 3 - 05/14/16

This batch is attempt 3 at duplicating New Belgium's Fat Tire. I increased the Victory to 9% and Munich malt to 18% in this batch.
WLP001 yeast
Pale malt 68%, crystal 60 5%

Saturday, April 16, 2016

Whitbread SSS 1892 4/16/16

Another beer from Ron Pattinson's blog/books. Buy his book, it's interesting.

This is a stout called SSS - Imperial Stout.
I subbed the Whitbread yeast out as I had two others on hand and split the batch between the two yeasts. This is the first brew since I rewired the brewery control panel after the issues with the boil kettle plug. No problems today and the brewery smelled of dark roast during the brew. 
This should come in around 8% ABV, so my baby brother will have his 2016 Sledwrecker for Christmas Eve...

Friday, April 15, 2016

Courage X 1918 - Mild - 3/25/16

Every once in a while I like to drop back in time and brew a beer that hasn't been around in a long time. How about a little 100 year old English Mild for the recently repaired beer engine? Pale, mild, crystal, invert sugar, caramel coloring. English and German hops. Around 4% abv. I really like these low alcohol beers. 

Here's the recipe from the brewery log master - Ron Pattinson Tasting Notes

4/15/16 update: WLP002 Yeast: A little coffee in the nose, burnt sugar, caramel, a little malt, a little hop.

Jasus, Mary, and Joseph, this is nice.

 Why don't breweries make this kind of beer any more?

Brewery update: Had a problem with kettle plug melting. Looks like a loose connection in the wiring. I may have caused this when replacing the PID. Replaced wiring and the plugs.

The Bloodthirsty Cock 3/11/16

English style Barley wine 1.092 OG 1.029 FG 8.4 ABV Golden Promise 50% Maris Otter 33% Pils 3% Amber malt 3% crystal dark 2% crystal extra dark 2% caramunich III 1% 71 IBU - belma and EKG You don't think your going to see this type of thing Christmas morning. A heritage rooster head in the middle of the front yard. A fox must have got into the hen house down the street.
 Inspiration comes from the weirdest places...
Brewery update: Had a problem with the boil kettle PID controller/SSR. Continuous boil at high boil off. Replaced the SSR and the problem was the SSR controller on the PID. Corrected.

Spare Tire tasting notes 4/15/16

Spare Tire 1.0 WLP005 - Little fruit off the yeast, closest to Fat Tire. But the recipe has pale chocolate and New Belgium doesn't use it. Best beer of the three. Biscuit comes through nice. Spare Tire 1.0 WLP001 - But the recipe has pale chocolate and New Belgium doesn't use it. Not enough biscuit. Spare Tire 2.0 WLP001 - Not enough biscuit. I would increase biscuit and munich next time.

Friday, February 26, 2016

Spare Tire 2.0 - Fat Tire Clone - 2/26/16

I brewed my amber ale Fat Tire clone based on BYO's recipe. I read New Belgium website and found a few things that didn't mesh with BYO's recipe. So I made a 2.0 version tonight. The malt bill consisted of: 2 row Munich Victory Amercian C80 Belma (subbed for Nugget) bittering EKG 15g@15 Williamette 15@0 I used a repitch of WLP001 from the first Spare tire brewery. In a few weeks, I'll buy a few Fat Tire cans and have a blind taste test with my BYO WLP001 and WLP005 and my WLP001 versions.

Spare Tire - Fat Tire Clone - 2/6/16

New Belgium's Fat Tire is new to the Philadelphia market. I've been enjoying this beer for a long time when I travel out west. I decided to try to make a beer in tribute to Fat Tire based on BYO's recipe. The malt bill consisted of: 2 row Munich Victory British C80 Pale Chocolate EKG and Williamette Hops. I split the 5 gallon batch between WLP001 and WLP005. New Belgium has a house strain of WLP001. So in a few weeks, I'll buy a few Fat Tire cans and have a blind taste test.

Saturday, February 20, 2016

4c7 APA - 2/20/16

Brewed up a Pale Ale in preparation for April 2016. I turn 47 this year, so I named the beer 4c7. I am using 4 American C hops (Chinook, Cascade, Centennial, Columbus -28 grams each) then whirlpool hops-recirculation for 15 minutes). Malt grist was: 1# Carafoam .5# British Crystal 60 9# Golden Promise 3# Best Pils. 2 dry hop charges for 3 days after fermentation: 15G each Cascade/Centennial 15G each Chinook/Columbus Then Biofine. No bittering hops, just whirlpool and dry hop.

Tasting notes: 4/5/16

Hop explosion of citrus and a little dank. APA with IPA flavors and less alcohol.
Happy birthday to me.

Friday, January 8, 2016

Cheesesteak challenge - January 2016 Update

Joe (Young Joe) and I (Little Joe) read an article about Philly cheesesteaks online in 2015. The article rated the top 10 cheesesteaks in the immediate Philly area and a few notable mentions. We decided to hit all of them and rate them for ourselves. We also have added a few other serious contenders. Cheesesteaks with a NA have not sampled/rated. Here is a January 2016 Cheesesteak Challenge update: