The attempt to nail down and perfect the beer that I see being my pipeline regular (a citrusy IPA) is back in progress. After weighing my options and considering what I wanted to brew today, and after looking at ingredients on hand, the Citra hops were just staring at me, saying "use me! use me!" and the other ingredients seemed to agree.
Thus, cut #3 at the IPA. I've been happy with the two IPAs I've done thus far, but I really want one with the citrus pop in flavor and aroma that the first two are a bit lacking in. I've learned a lot since those first two efforts, so I think that this one might be it...
Ale yeast 1.00 unit, Yeast, Irish Moss 0.50 unit, Fining, Maltodextrin 1.00 unit, Other,
Notes ----- Recipe Notes:
Steep crushed grains at 155 for 30 min Strain grains, run the additional water thru grains. Set to boil. Add DME. Start the hop sched. Maltodextrin and Irish moss at 15 min. Cut from boil. Add LME ice bath after boil. to fermenter. stir, pitch, stir
NOTE: Dubbed Hop Slop due to the clogged spigot that resulted from a dryhop bag that came undone...
So, I wanted to make a smoked porter, and I wanted to get some special roast for another brew. So I handed the (much too laid back) older dude at All Seasons (you know who I'm talking about if you've been there) the two bags and asked him if he could run 'em thru the old crusher for me. He says of course he can... So I go about my shopping, and then he comes back with one big bag. I look at the bag, and lo and behold, he's ground them both into one bag thinking they were both special roast. I point out that they were two different grains, and I was expecting to get two separate bags back (since they were for two separate brews). Though, as I think about, I didn't specifically state that. But I thought it was implied, especially considering they were clearly labelled as different grains.
In his ever friendly way, he noted that I may have a happy accident with the combo, that he thought they'd work well together, and that he's offer them to me at half price (as he was going to throw it away). So... I took it.
So, for my $2ish, I now have 2 lbs of 1/2 Briess American Smoked malt and 1/2 Briess Special Roast, which should work great in my proposed smoked porter, I think. I think I'll use 1lb steeped for my (first) 5 gallon batch of said porter.
Soured this stout by leaving four bottles of Guinness sitting out in an open vessel for 2.5 weeks.
Couple of suggestions I received in doing this from a brewmaster -
1: It may take more than a couple of days for that Guinness to get really sour. And you WANT it to be SO FREAK NASTY that you couldn't imagine putting in your body. Once it has reached that point, it is ready to be put in your beer.
2: Maybe try inoculating the sour sample with a few kernels of grain so that those lactobacillus cultures can get a good start. You want to make sure that it is lactic sour (like rotten milk), not acetic sour (like vinegar). If you just leave it to chance on the kitchen counter, you'll probably wind up with vinegar.
Ale yeast 2.00 unit, Yeast,
Soured Guinness Extra Stout 1.00 unit, Other, 4 guinness extra stouts soured for 2.5 weeks
- toasted oats at 300 until begin to brown
- steep grains and oats for 30 min at 155 in 1.5 quarts water
- bring to boil after removing grains and oats
- drop hops; boil 20 min
- add soured stout at 10 min
- remove from heat, follow Mr. B instructions
- ended up needing to add a quart of water at 10 min in boil... oatmeal took a LOT of the water out of play
- Not sure how to account for the soured stout in QBrew...