Bottling day!!

Bottling the pale. Or rather, the Not-So-Pale-Ale ;) It's kind of a gorgeous ambery color, and not really goldeny pale. But it looks nice, so whatev :) The new brix is 5.0, which puts our ABV at 4.9%, right on target.
Total bottle count: 25 22oz bottles.

Now its time for a break. Damn that took all night.

pale transfer day :)

New brix: 5.1. This puts our current ABV at 4.8%. Right on track to be a perfect pale :)

We're also pricing out a few brewery modifications tonight. Soooo exciting!! We'll post photos once everything is complete :)

Until next time, have a hoppy day ;) har har har

hey there, long time no post!

yeah yeah, we know. we've been naughty little brewers. we sorta took the summer (what the PNW had of one anyway) off. but now we're getting back into it. have a pale going on the pot right now. we've also been doing a lot of work on our little brewery. tons of cleaning, organizing, and now we have a sink! our very own sink in our very own brewery. its a big thing people. once that sink is hooked up to the plumbing and is usable (!!!), oh wow, we're so excited. running water in our brewery. badass.
annnnnyways, we're making a pale tonight. we're out of beer and just wanted to do something light and fun.
recipe (5gal):
6 lbs pale malt
1/2 lb maris otter
1/2 lb honey malt
1/4 lb crystal 60
2 oz amarillo hops (1.5 oz boil 60 min, 0.5 oz 45 min)
1 oz mt hood hops (0.5 oz 40 min, 0.5 oz min)
irish moss
wyeast northwest ale 1332

brix: 10.7, spec. grav. : 1.04.

it smells real awesome in here.

we also made brownies. nom.

till next time. and we promise to keep in touch more often.

e&p

Bottling the birthday beer!

New brix on the raspberry amber: 7.0. This gives us an ABV of 7.7%. Totally acceptable.
This beer will be at Erin's birthday, $7 each or 3 for $20.

Final bottle count: 24 22oz's!!

addendum

We also decided to bottle the pale. The new brix is 9.4 which gives a final ABV of 7.47%. Lisa is going to have a GREAT graduation party ;)

Final bottle count: 46 12oz. A little shy of the target, but meh. It is what it is :)

Birthday Beer Transfer Day!

Transferring the raspberry amber (it's beautiful!!). New brix is 8.4%. This gives us a current ABV of 7.28%. Hell. To. The. Yes. And it still has time to go! We will like bottle early so that it has more time to carbonate before the birthday festivities. We'll keep you posted!

<3erin&pat

Birthday brewing!!

Brewing my 30th birthday Raspberry Amber today :) A little bit later than we had originally planned but since we're so amazing at slacking... well, whatev.

Recipe (same as for the KMO wedding):
Volume: 5 gallons

Ingredients:

Malt:
6 lbs bulk malt pale syrup
3 lbs Briess dry amber malt (brewcraft)

Grains:
3/4 lbs German Wheat
1/2 lbs English Crystal 10L
1/2 lbs Belgian Caramunich
1/4 lbs Dextrin

Boiling Hops:
1 oz Mount Hood (5.5% AA)

Finishing Hops:
1 oz Centennial (9.2% AA)

Yeast:
Wyeast American #1056

Other:
48 oz Raspberries


brix: 16.4%. This gives us specific gravity of 1.068. Last time we said 16.5. This easily could pass for that, the line is so dang tiny. I'd say we are right on with making the exact same kick ass beer that we made for KMO's big day :)


This beer will be at Erin's 30th birthday getaway. If you are one of the lucky people that will be attending then you will have the chance to try this beer. It will be sold by donation at the party.

We're each drinking an ESB tonight. This is the beer that unfortunately was not ready for Beer As Art. However, it's pretty damn ready now! Well, it could still have some more head retention. But it's likely that there is too much alch in it. It's pretty strong. This beer will be at the birthday party as well.

Pale update

Transferring to secondary today, new brix is 11.9, which puts our current ABV at 5.4%. We expect this to go up still (since there is still fermenting going on).

Next week we'll be brewing. There is still a Beer As Art post coming! Eventually, I promise :)

That's all for now :)

Pale Ale

An update on Beer as Art to follow shortly!

Tonight we are brewing a batch for Erin's mom's intern's graduation party! (lucky girl)

Recipe (5 gallons):
.5 lbs honey malt grain
.5 lbs maris otter
.25 lbs crystal 60L
6 lbs light malt (liquid)
3 lbs amber malt (dry)
1.5 oz Amarillo hops (60 min boil)
.5 oz Amarilla hops (15 min finishing boil)
Wyeast northwest ale 1332
Irish moss


Initial brix is 17.5, which gives us a specific gravity of 1.072, Higher than a typical pale, but shoot, this girl is about to graduate! She's gonna want to have a good time ;) And we'll make sure she does!

Bottling Day!

No change on the Black IPA brix, still a 10.5, and a final ABV of 6.85%.
Bottle count: 27 22oz bottles.

We also have exciting news coming very, very soon! As in, by the end of the week. We'll be sure to let you know ;)

And remember! The ONLY way to try this beer is to come to Beer As Art on Sunday, April 10th. To gain access to this event you MUST RSVP! There will not be exceptions made. Things have to be kept legal. How do you rsvp? You simply email me at erin@mtolympusbrewing.com and I'll make sure your name is on the list!

ESB update

new brix is 8.4. This puts our current ABV at 7.01%. Whats up now bitches? Get your beer goggles over here!


bottle count:
24 - 22oz bottles
4 - 12oz bottles

Damn. That's a dark beer.


I bet our yeast cake is cleaner than your yeast cake!! ;)

updates updates updates

New brix on the black IPA is 10.5. This puts the current ABV at 6.85%, which is pretty much right what we were expecting it to. Oh yeah, we're transferring to 2ndry today. And its beautiful. Dark, silky, and omg can't see anything into it. It's just completely black. Dynamite! haha.

We are also bottling the ESB today. I'll update with a final ABV and bottle count later.

Another brew/transfer day

Transferring the ESB to secondary and brewing a revised batch of the black ipa.
New brix on the ESB is 8.4, which puts the current ABV at 7.01%. Soooo we overshot a tad, but hey, at least you'll get real tipsy off it ;)

Recipe:
1 lb black patent
1/2 lb crystal 80L
Wyeast 1332 Northwest Ale
1.5 oz Magnum hops (13.1 AA) (beginning of boil)
1 oz Golding hops (locally grown in Ballard, AA between 4 and 6) (finishing)
9 lbs dark malt

Brix is 17.8. Which gives us a specific gravity of 1.0874, which is right on! Damn, we're good. Brush our shoulders off? ;)

Till next time, have a hoppy day :)

Brew Day :) :)

Brewing our Extra Sexy Brew for Beer As Art Spring 2011!!! This event will take place on Sunday, April 10th, at Derby Salon in Seattle (same place as last time). Oh, and don't fret, we'll be sure to remind you PLENTY of time about Beer As Art ;)

ESB:
1 lb crystal 80L
8 lbs amber malt
Wyeast 1098 British Ale
1.5 oz Amarillo hops boil (45 mins) (7.2 AA)
.5 oz Amarilla hops finishing (15 mins)
irish moss

Slightly different recipe than last time. Hoping to up the ABV just a tad (just for fun).

Initial brix: 16.1. This gives us a specific gravity of 1.066. Yowza ;)

In other exceptionally interesting news, the black IPA is totally fucking delish. Its the perfect color. Has a fantastic aroma. It could be slightly hoppier (so we're messing with the hop bill on the next run). You'll have to come out to Beer As Art to try it ;)

Till next week!

<3 erin and pat

Bottling Day!

Bottling the black ipa in 22's as I'm feeling sick and lazy (erin).

New brix:9.1
Current ABV: 5.2%

Better, but still not quite what we had hoped for. Oh well, that's what test batches are for, right? ;) All this means is that we have a lot of delicious beer that we need to drink up ;)

Total bottle count (22's): 28 (+1 12oz bottle).

1oz taste test: DAYUM!! Dark, full bodied, and hoppy!! so good. Can't wait to see how this is in a couple/few weeks!

ob la di ob la da

It's transfer day! The beer is GORGEOUS!!! Wow, I can't even believe how beautiful and black as night it is. Hot damn.
Our latest brix is a 9.5, which puts our current ABV at 4.9%. Again, not quite the number we were shooting for. We're gonna give this one a 3lb malt increase next time and see how that works out, but we're also thinking this will need to be one of our first all grain batches. Maybe it's just one of those styles that you can't really hit quite right unless you brew all grain :P We sure as hell don't know but that's part of the fun :)

Till next time,


erin and pat

WOOOOO! It's been awhile!

First post of 2011!!!! No, we haven't died or stopped brewing. Well, we took a vay-kay thru the holidays but now we're back! Gearin' up for switching to the all-grain brewing style, deciding on beers for the spring 2011 Beer As Art, considering an IPA contest, and so much more!
Tonight we are brewing a black IPA. We've already decided that it will be called The Dark Crystal. Yeah, its perf, right? Our generation!! yah.
Recipe:
1.0 lb crystal 80L
0.5 lb Black Patent
6 lbs dark malt
3 lbs dry dark malt
1.0 oz Mt Hood hopps
1.0 oz Hallertau hopps
1.0 oz Centennial hopps
2.0 oz Willamette hopps/finishing (grown locally in Ballard, WA!!!)
Wyeast Northwest Ale #1332
Irish Moss
60 minute boil.

Brix is 14.8%, which gives us an OG of 1.061. We were aiming for 1.07 so we'll see how it turns out. We may add another 3lbs of malt to the next batch. We'll just have to wait and see :)

We would really like to submit this beer for Beer As Art, along with a second style, which has yet to be determined. We will be doing both beers in the extract brewing style for this one, but hopefully in the all-grain style for the fall one. Time is a bitchy mistress. We would certainly love your suggestions for a 2nd style :) If you come up with a fantastic name to go with that style, we may use that as well ;)