sojourn to the cold side

We’re having a cold spell where I live in pa and my basement is holding a temp of about 50 degrees.   To some that might mean long johns or another log in the fireplace,  but to us brewers it means lager time.  A cool unfinished basement is a brewers friend no matter the season,  in the summer mine rarely gets above 66.  In the winter months 50 is the norm.  I like dark beers so I’m doing a cycle of dark lagers this year.  Schwarzbier,  doppelbock, and baltic porter.   First up a schwarzbier inspired by jamils recipe.

Based on 75% efficiency

6lbs munich

3lbs pilsner

1lb victory

8 oz crystal 40

8 oz chocolate malt

4 oz roasted barley

4oz black patent

20 grams of 10% magnum for 90 mins to equal 30 ibu

Og should be around 1.050-2

Cooled to 50 degrees in fridge and pitched saflager 23

Fermented for 17 days inthe low 50s 4 day diacytl rest gradual to 68.

 

end of the lockout celebratory beverage

The nhl’s lockout mercifully ended sunday morning so I decided to have a beverage to celebrate.   I’ve been saving a Samiclaus dopplebock for a special occasion,  and what better one than that?

Where to start with this one?   Well it’s a 14% lager,  nose is raisins, caramel,  and booze I couldn’t detect any hop aroma.  Color probably falls around 20 srm,  dark amber not quite red.  This beer tastes like caramel covered raisins,  faint vanilla and again no hops. For a 14 % beer its pretty easy drinking, II’ve had the Samiclaus helles and didn’t enjoy it half as much as this dopple (triple? ) bock.

Oh, I also quaffed a bottle of Lagunitas brown Shugga for good measure.

beer brewing and appreciation

In this blog I plan to discuss brewing and drinking beer.  I love beer.  I love brewing beer, then drinking said beer.  I hope you enjoy reading about beer and all the other crazy shit that pours/spews from my fingers.