Time keeps on slippin’, slippin’, slippin’
Into the future
Time keeps on slippin’, slippin’, slippin’
Into the future
Fly Like An Eagle: Steve Miller Band
Here it is another two weeks plus one day post brew and I’m now just getting to the post. My apologies if this gives the impression that this isn’t that important. That’s not it at all. Just a lot of stuff going on with school and the like. I blame the principal for the situation as it currently stands. If any of you happen to encounter him, kindly ask him to can ease up on the accelerator a bit.
This last brew session was the annual Labor Day – Staff Infection Fantasy Football Draft – Draught Draft. Attendance was a bit lower this year giving the impression that there are more important things than Football, Food, Fellowship & Beer. I don’t know what they are but they must exist.
As expected, Mark compiled his infamous Blauertkraut for the festive occasion. I’m speculating that this concoction has been itemized in a prior post so I’ll let you do the super sleuthing. Blauertkraut with Mark B Q Sauce along with Helen’s Beer Bread did not disappoint. (Inside Information: The secret ingredient in Blauertkraut is Hamm’s. You didn’t read it here.)
We were blessed with a fantastic day which meant that the Dorothy Doors were full open. This was a welcome opportunity for those in attendance to easily access the Man Cave to admire the recently acquired lager chest freezer. and its contents.
On tap was last year’s brew – a Belgian Quad – made just for this year’s occasion. Rumor has it from the man himself that tonight, Tuesday, September 17, may bring the bottom of the keg into view. I admire his dedication and attention to this beer.
A bonus for those in attendance was a tasting of the three beers that will be on tap in a week and a half at First Evan’s 175th Anniversary Oktoberfest celebration. Faithful readers of this forum will know which of the previous posts these are. I don’t recall much in the way of feedback on them so I will have to wait until the event to see how they fare.
Since the FF draft, two weeks have passed. Just this past weekend was the Super Bowl of the early season with the two Fieldpointe entities battling it out in a close one with Fieldpointe HQ (North) securing the VICTORY!
And just in case you missed it, here it is in another easy to read format. (Pay attention to the season records.)
Perhaps Mark should have drafted a better kicker. Better luck next time buddy.
Following the meal and the FF draft was the Draught Draft. Willing participants each brought what they considered to be good beer for a snake beer draft. I ended up with some 3 Sheeps Oktoberfest along with some New Glarus Staghorn along with some others. I do really like that Staghorn Oktoberfest. That is some tasty stuff and a pleasant forbearer of Fall.
While all the festivities were in full swing, the IBBOS was being handcrafted in the Man Cave. Prior to the brew session, some oak spirals were procured from our friend Mark at Littleport Brewing in Racine. Blauertkraut Mark got his hands on some bourbon and has had the spirals bathing for a few weeks now. It’s getting to be about time to keg this number and then put it out of sight and out of mind until Labor Day 2025.
For those of you who are desiring to brew this beer for your next FF draft, here you go:
Grains
- 14 lb – 2 Row
- 1.5 lb – Dark Munich
- 1.5 lb – Crystal 90°
- 1.25 – Roasted Barley
- 1.0 lb – Chocolate Malt
- 0.75 lb – Black Patent
- 2.0 lb – Flaked Oats
Hops
- 1 oz – Columbus @ 60 minutes
- 1 oz – Challenger @ 45 minutes
- 1 oz – East Kent Holdings @ 30 minutes
- 1 oz – Fuggle @ 15 minutes
Adjunct
- 1 lb – Rice Hulls
- 2 – Oak Spirals (medium toast)
- Bourbon (enough to cover spirals)
Yeast
- Fermentis – SafAle US-05
Projected Analysis
- OG – 1.111
- FG – 1.028
- Color – 41.3 SRM
- ABV – 11.1%
- Bitterness – 104 IBU
Notes
- Oak Spirals and Bourbon are added to the keg.
- Let keg age one year.
- Enjoy!
As an aside, here is this school year’s theme graphic. There is something about it that is somewhat familiar. Still trying to put my finger on it.
