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
Showing posts with label esb. Show all posts
Showing posts with label esb. Show all posts
Tuesday, February 15, 2011
Tuesday, September 14, 2010
BIZ.IEST.DAY.
holy cow. We're transferring the raspberry to the secondary. We're bottling the ESB. We're brewing TWO BATCHES, thats TEN GALLONS people!!! of the Bloodweizen.
New raspberry brix: 9.5%. This puts the current ABV at 8.03%. This'll get you REAL wasted!! ;)
New ESB brix: 5.6%. This puts the ABV at 4.88%. Right on for an English beer.
We got 25 22's and 2 12's LOL we should've just gone for 26 22's but whatevs.
The brix's for the Bloodweizens: 10.5%. This gives us an specific gravity of 1.043.
There was really no time to blog. Busy night.
thats all for now :)
New raspberry brix: 9.5%. This puts the current ABV at 8.03%. This'll get you REAL wasted!! ;)
New ESB brix: 5.6%. This puts the ABV at 4.88%. Right on for an English beer.
We got 25 22's and 2 12's LOL we should've just gone for 26 22's but whatevs.
The brix's for the Bloodweizens: 10.5%. This gives us an specific gravity of 1.043.
There was really no time to blog. Busy night.
thats all for now :)
Tuesday, August 31, 2010
Bottle / Transfer day
Today, we bottled the BloodWeizen. 48 bottles later.... we tasted, and damn, its delicious. This beer has been such a bitch! Aside from the beermergency where it exploded all over because of its hyper-active fermentation.... We decided to bottle this beer with molasses instead of sugar. The molasses overflowed ALL OVER THE STOVE!!!!! In seriously, less than 1.7 seconds. Like, we turned around, and then all of a sudden heard this horrible loud SIZZLE! SO IRRITATING!!! Then, as we're transferring from the carboy into the bottling bucket... the seal on the bottling bucket busted and beer was spilling on the floor!!!! Doh!!! Luckily, we caught it quickly, so very little was lost. But yeah, this beer has been a bitch.
The brix showed as being about 6.9%, but we think thats because of the molasses. We think the last brix we took (6.2%) is more accurate, so that's what we're going with.
The ESB has been transferred to the secondary fermentation. Brix is 5.7%, which gives us an ABV of 4.8%. We'll bottle this in two weeks and we'll let you know how it tastes initially at that time, and of course after its been in the bottles for a couple weeks :)
Just a heads up/reminder, Beer As Art is Sunday October 24th from 5-8pm. If you want to come just give your name to either myself (erin) or patrick and we'll put you on "the list." This is not a free entry list (entry is $5) but you can't get in without your name being on the list. Legality things and all that noise. We will post about this again, here, on facebook, and on twitter, so you will have plenty of opportunities to get on the elusive list :)
till next time, have a hoppy day ;)
The brix showed as being about 6.9%, but we think thats because of the molasses. We think the last brix we took (6.2%) is more accurate, so that's what we're going with.
The ESB has been transferred to the secondary fermentation. Brix is 5.7%, which gives us an ABV of 4.8%. We'll bottle this in two weeks and we'll let you know how it tastes initially at that time, and of course after its been in the bottles for a couple weeks :)
Just a heads up/reminder, Beer As Art is Sunday October 24th from 5-8pm. If you want to come just give your name to either myself (erin) or patrick and we'll put you on "the list." This is not a free entry list (entry is $5) but you can't get in without your name being on the list. Legality things and all that noise. We will post about this again, here, on facebook, and on twitter, so you will have plenty of opportunities to get on the elusive list :)
till next time, have a hoppy day ;)
Tuesday, August 17, 2010
Our first tasting party
Was a huge suggess!!!
Everyone loved the raspberry amber, so apparently the changes we made to the recipe were spot on :) I (erin) love it as well. Patrick really wants to try making it a tad hoppier, so we may dry hop it next time, just to see what it does. But we have a for sure winner either way.
The BrEd was received alright as well, although not as strongly as the raspberry (kind of what we expected). The BrEd is for someone with a definite affinity for that style for sure.
In other news..... We are brewing today! It's time for an ESB (Extra Sexy Brew).
The recipe we're using is:
6lbs amber malt
1lb crystal grain 120L
amarillo hops (1.5oz for starting boil, 0.5oz for final boil, these 9.1%AA)
wyeast 1098 british ale
irish moss
We'll let you know how it turns out :)
edit: brix for ESB: 11.2
We've also come to the conclusion that we need to get back to our weekly meetings. This will be much easier now that I've started a new job and finally have set hours. Tuesdays are now firmly set aside for brewing slash business meetings! I'm sure there will also be some beer chat on monday's as well since that is our new jogging day :) We figured that since we're drinking all this beer we should go jogging together once a week. Right? :)
That's all for now, have a hoppy day :)
Everyone loved the raspberry amber, so apparently the changes we made to the recipe were spot on :) I (erin) love it as well. Patrick really wants to try making it a tad hoppier, so we may dry hop it next time, just to see what it does. But we have a for sure winner either way.
The BrEd was received alright as well, although not as strongly as the raspberry (kind of what we expected). The BrEd is for someone with a definite affinity for that style for sure.
In other news..... We are brewing today! It's time for an ESB (Extra Sexy Brew).
The recipe we're using is:
6lbs amber malt
1lb crystal grain 120L
amarillo hops (1.5oz for starting boil, 0.5oz for final boil, these 9.1%AA)
wyeast 1098 british ale
irish moss
We'll let you know how it turns out :)
edit: brix for ESB: 11.2
We've also come to the conclusion that we need to get back to our weekly meetings. This will be much easier now that I've started a new job and finally have set hours. Tuesdays are now firmly set aside for brewing slash business meetings! I'm sure there will also be some beer chat on monday's as well since that is our new jogging day :) We figured that since we're drinking all this beer we should go jogging together once a week. Right? :)
That's all for now, have a hoppy day :)
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