Once again the brew crew, Mark and I, got together for Super Brew Sunday II (Second Edition). Last year’s Super Brew was the Maibock usually brewed over Spring Break. We discovered that brewing it in February was not the best idea because the outside temps were on the lower cold side. (The Maibock’s home is the steps just underneath the Dorothy Doors.) The beer turned out but it took a long time to do its thing due to the colder temps. Of course, the other end of the spectrum can take place waiting until Spring Break – warmer than usual temps. Anyway, we decided to put the Maibock brewing back to Spring Break and settled on the Belgian Quad for this year’s Super Brew Sunday II spectacular.
It was a fantastic brew day! Sunshine abounded with basically no wind and 46°F. Mark struggled to pull a couple of the summer patio chairs out on the, well, patio so could enjoy the sunshine, blue skies and growlers of Littleport Lil Bit Helles. This was the beer that other, more important Mark and I brewed back on January 02 at the end of Christmas break at the Littleport Brewery. All three (sunshine, warm February temp and Helles) made for a fantastic afternoon.
Since I’m in on this at this point, might as well get to the much anticipated Dorothy Door Report a bit early. You probably have guessed that the DDs were open – for a short period – but open nonetheless. Mark commented on the number of spider webs that accumulated over the winter months. One would think that spiders went south for the winter. Who knew?
So while the Belgian Quad was mashing away, we were outside grabbing as much sunshine as possible while enjoying the Helles.
Less important Mark started the session off with his Bloody Mary Bar which is now an integral part of the brew day. Pizza slices were absent at this point but that concern was addressed a little later on in the day – however, sadly, after the BM Bar was closed.
As eager as Mark was to get the beer brewing under way, there was a slight delay do to some modifications that needed to be made. It was time to “upgrade” the brew gear. In January, using my birthday as an excuse to buy brew gear, I purchased a counterflow wort chiller with water supply hoses using quick connect / disconnect connect / disconnect connectors – or disconnectors. (Not quite sure how to state that.) Hoses needed to be cut. Adapters needed to be installed. Glasses needed to be filled. Here is the device in service for the first time at the end of the Belgian Quad brew boil.
So why was Mark getting his knickers in a twist over the delay? Because of the anticipation of yet another first (and probably to become another staple for future brew days just like the Bloody Mary Bar). He wanted to get his mitts in the mash tun for some spent grains.
Sometimes Mark does some dangerous things – like reading. He came across a use for spent grains: dog biscuits. While not owning a dog, he thought it worth while to see if he could make some from the spent grain. Perhaps he plans on taking them to work for snacks?
Understandably, the local chipmunk populous vehemently objected to this because Mark is cutting in on the spent grains that get dumped behind the shrubbery. Apparently, Mark doesn’t yet understand the supply chain issues that are still present and the poor chipmunks are now forced to endure yet another hinderance on winter food supply. Some folks are just insensitive. And don’t care.
So, why the urgency? Biscuit baking can wait. Can’t it? Fortunately, Mark’s reading also introduced him to the idea that spent grains can be used to make a thin pizza crust. Ahhhh – now there is a practical application. (Maybe he will discover that spent grains can also be used to make homemade bread.)
Like a dog drooling for a spent grain biscuit, Mark was Marky on the Spot as soon as the one hour mash was complete. In he went with his scooper thing and off to the kitchen he disappeared to work his wonders using Belgian Quad spent grain. (It was kinda nice being able to get some stuff done without him constantly asking, “What do you need me to do?”)
During the boil and while Mark’s spent grain dough concoction was doing its thing, we played some two handed Sheephead. Of course, Mark always attempts to “set me up” by dealing me trash while keeping all the trump himself. I humor him by playing the hand and commenting on how a person could possibly be dealt so much fail in one hand. I, of course, go trick-less while he is so proud of himself for the clean sweep. Then comes the preverbal, “It never gets old.” comment. (I don’t pay him any nickels for winning the hand.) With the nonsense out of the way, legit dealings follow and Mark still cleans up on me in which I do have to pay up. Oh well…. he enjoys it.
Eventually Mark has to don the apron and get himself back to the serious matter of producing something resembling pizza. This was a high-stake affair. Chipmunks could be going without needed sustenance because Mark decided to waste the precious commodity of spent grain on a failed Martha Stewart endeavor. (Or is it Becky Home-ecky?)
To everyone’s amazement (Mark, Helen and me – other people had to water their lawns or pick up dog poop or something), Mark procured his specialty: Spent Grain Thin Crust Sauerkraut ‘n Jalapeño Pizza! Otherwise known as SGTCSnJP. It was really good! Paired with the Helles, it was a Lil Bit Heaven. That guy can work some wonders – once in a great while. Now that I think about it, it was probably his wife Helen who turned Mark’s wonder into a miracle pie.
Discussion immediately turned toward what type of pizza to make during Spring Break when the Maibock will be the beer of the day. I’ve never had anchovies but I bet I’d be OK with em. I’ll leave that part of the brew day up to him. We have a pretty good thing going on: Mark with his Bloody Mary bar / spent grain pizza and me with the brewing. We might soon become addicted and have do it more often.
As much as Mark tried to steal the show, the beer is always the center of attention no matter what other new and exciting things present themselves. It was decided to brew the Belgian Quad to give it some time to mature over the summer months and be ready for next Fall / Winter. BTW, more important Mark at Littleport is working on a RIS to brew now for the same reason. Both should be worth waiting for.
This was / is an all grain beer, as it needed to be in order for the grains to be used for pizza and dog biscuits. BTW – Mark said he did make some dog biscuits and will wait to test them out on some unsuspecting dog someplace sometime – or people.
Nothing unusual for this brew. The usual “one size fits all” approach was used: mash at 152°F for one hour while recirculating. Boil for one hour adding the hops and adjuncts at the appropriate times. The counterflow chiller worked very well and cut down on the cooling time (and water use I would guess). As is usual, I don’t take readings other than the mash and hop addition times. I guess it hit the numbers….. maybe…. perhaps. IDK. It is what it is no matter what the numbers may indicate. (If you want to know the projected values, leave a comment below.) No beers have gone down the drain outside of passing through someone so that is good enough.
Here is this year’s Super Brew Sunday II’s edition featuring the Belgian Quad.
Grains
- 9 lb – Belgian Pils
- 7 lb – Belgian Pale
Hops
- 1 oz – Brewer’s Gold @ 60 minutes
- 1 oz – Hallertau @ 30 minutes
- 1 oz – Styrian Goldings @ 15 minutes
Adjuncts
- 2 lb – Dark Candi Sugar @ flameout
Yeast
- Fermentis Safbrew BE-256
Everything went well for Super Brew Sunday II and a good time was had by all. God is good!
Oh, and there was this football game that was played.