Category: December 2020

A couple of days later than I originally planned but today is the first of two brew sessions over the Christmas break. Today’s is going to be an oatmeal stout (in case you missed it) and the second in a couple days is going to be a winter warmer. But first a brief COVID-19 City of Racine school update:

It appears that the original virtual window has not changed despite the WI Supreme Court issuing a stay on the original mandate of being forced to go virtual from November 27 through January 15. So, on Monday it will be back to computers and video cameras doing the instructing with in building education resuming on the 18th of the month. This is good news. (I guess?)

Back to beer. I’ve been holding onto the Bourbon Russian Imperial Stout that was brewed a few months back. It was time to do a taste test… and …. it ….. was……… disappointing. Sadness and Disappointment. It was thin, little to no oak and no perception of the bourbon. (I used Jim Beam Double Oak.) So I pulled out the recipe again and discovered a few things:

The thinness came from the omission of 6 lb of Dark LME that should have been added to the mix. I totally missed it – probably because I had it listed down the ingredient list as a late 15 minute addition (tucked in with the hop schedule). Or, most likely, because I’m getting old and forgetful. Nuts!

2 oz of oak cubes was not enough. I should have used the 4 oz as I had originally planned. I’m going to add the other 2 oz when there is room enough in the keg to do so.

12 oz of bourbon didn’t go far. I’m not sure how much was left in the bottle but I added it to the keg hoping that this makes the batch somewhat enjoyable to drink. Oh well ….. A bourbon infused dark ale.

The ingredient list on the original post has been updated to include the revisions of the missed LME and increased amounts of the oak and bourbon.

This number will have to be tried again next fall with the hope of better results. Bummer.

Onto the oatmeal stout: Time to get the gear setup in the garage and get going.

So far – so good. Mash went well and sparged / lautered very nicely with the addition of 1 lb of rice hulls. There are too many stories of stuck mashes when using oats so these were added for good measure.

Into an hour or so boil with two hop additions using US Fuggle hops. 1 oz at 60 minutes and another 1 oz at 30 minutes. So far it is looking and smelling somewhat stoutish.

More boring stuff: The boil went fine and the stout is now in the 6 gallon no chill container to cool off over night. It will be transferred to the fermentor tomorrow morning and the yeast pitched. A yeast started will be put together soon so it will be ready for pitching when the time comes.

OK, time to do the dishes, list the recipe and then post this thing.

Mash

• 8 lb 2-Row Brewers Malt
• 1 lb Caramel 60 deg L
• 1 lb De-bittered Black Malt
• 0.5 lb Chocolate Malt
• 0.5 lb Roasted Barley
• 1.5 Oat Flakes
• 1 lb Rice Hulls

Hops

• 1 oz US Fuggle – 60 minutes
• 1 oz US Fuggle – 30 minutes

Yeast

• Fermentis Safale S-04 (starter)

Happy New Year!

Brew day today! I needed to get this one done so the fermenter is open for brew sessions over Christmas break – which starts soon. I may have to pick up another fermenter since today’s brew will take 2 weeks to do its thing and that is into the second week of break.

This is a Northern Brewer extract kit which I purchased at the time I purchased the makings for the Belgian Quad. The yeast and hops have been patiently waiting in the keezer for me to do something with them. Today is the day.

Speaking of the Quad, it has come around now with a bit more time on it. Mark is enjoying having his own keg of deliciousness and recently brought some to share. Lesson learned: can’t rush a quad. It needs its time to do its thing.

Before I get into the specifics of the Squished, some interesting things have occurred regarding in building education in Racine.

To recap: we had to submit a safety plan to the city and spent $40k to follow safety protocol in order to open our doors for in building education. We made it 14 weeks with no problems before the city issued a mandate to go virtual from the day after Thanksgiving to January 15.

What makes this interesting is that the city’s public schools have been virtual since the end of the 3rd quarter of last school year (2019-2020). AND, the city residents passed a 1 billion (yes, a “b”) school referendum on facilities that have been sitting unused.

Speculation is: parents are questioning why schools such as ours are making this work while the public schools are nonfunctioning idle units where they recently voted to funnel a bunch of cash. Perhaps the teachers’ union became a bit uncomfortable with the situation and persuaded the health department to issue the mandate to crush the opposition which puts kids and their families first.

A few days after the city virtual mandate, the WI Supreme Court issued a stay against the mandate. However, the city was quick to let school administrators know that the city mandate is still in effect and enforceable. In addition, the bus company was informed that it would be in violation if it resumed student transportation services. Being heavily invested in the educational side and not so much in the political state of affairs, I am not sure how the city administrators are able to pull this off = but they currently are.

So, we are reluctantly following the city issued virtual education mandate. Conclusion: it is terrible! Teacher / student interaction is now minimal to nonexistent. Classes are primarily lecture in nature because student input opportunities are greatly diminished by going virtual. What a mess. Our children are paying the price for this nonsense. This has nothing to do with safety and has everything to do with a person or group wielding political power. What is our society going to look like 10-15 years from now? Sadness and disappointment.

Sorry for the diversion there. This is supposed to be about brewing and beer related social interactions. I’ll try harder to get back on and stay on topic. Now what was I doing? Oh yes, the Fresh Squished IPA.

As previously mentioned, this is an extract kit produced by Northern Brewer. I enjoy brewing both all grain and extract beers. The extract brews work out nicely when school is in session (virtual or not) because of the time component: a shorter brew day. The anticipated Christmas break brews will most likely be all grain as I will have the time and I will be on break! I’m thinking maybe a stout and a winter warmer? Again I digress….

This particular brew was selected because Jeff isn’t quite the fan of some beer styles and becomes somewhat disgruntled when the brews are not necessarily to his liking. So, being a caring individual who seeks inclusion, I am attempting to satisfy Jeff’s interests and settle his concerns.

Interestingly, Jeff gave Mark’s Quad a “not bad” rating at the recent share. Now this isn’t implying that that he likes it. But then again, Jeff did not give it a “not good” rating either. Perhaps the boy is beginning to develop the taste for craft beers? More likely, it is a lasting effect of C-19: he just can’t taste it.

Jeff likes IPAs so this one should fit the bill for him and get him off the brewers back for a while. Here is the descriptor of the beer as published by Northern Brewer:

“Dripping with vivid flavors, Fresh Squished is the beer equivalent of visiting your local fruit stand. Flavors and aromas of grapefruit, melon, berries, lime and passionfruit drizzle into a faint herbal, piney background. The sturdy malt foundation of sweet crystal malts and toasty Munich concedes to this indulgent use of Citra and Mosaic hops to achieve remarkable balance. Pale copper in color, Fresh Squished is overlaid by a fluffy, rich beige foam cap, allowing the juicy aromas to ooze out.”

I’m always slightly amused when I read these descriptors because I know I could not write such an eloquent presentation. Mine would read along these lines: “It’s an American IPA with Citra and Mosaic hops in it and it is good.” Mine would take up considerably less space though.

I should wrap this up soon as the Packers are about ready to get their game on against Detroit.

Fresh Squished IPA Inventory:

Steeping Grain:

• 0.5 lb Caramunich III

Extract

• 9 lb Gold Malt Syrup

Hops:

• 1 oz Chinook (60 minutes)
• 2 oz Mosaic (flameout)
• 1 oz Citra (flameout)
• 1 oz Mosaic (dry hop)
• 1 oz Citra (dry hop)

Yeast:

• Fermentis Safale US-05