Tag Archives: Tasty

Hamfast the Gaffer (Pliny clone) take 2.0

pliny_2.0

Good Day readers,

Brewed up another pliny clone on 12/13/12. Instead of following the same recipe from the Zymurgy article as I did last time I came across another blogger that believed he had a more accurate and up to date clone recipe and decided to tweak my recipe a bit. I want to compete with this beer and I’m not looking to make an exact clone at this point so I didn’t make all of the changes, but here’s the updated recipe and thanks to Scott for posting the info on his blog (which, if you like beer blogs you should check out):

Hamfast the Gaffer 2.0

Tasty McDole’s “hoppy” water profile

5 finished gallons (6.75 gallon batch size – 1.5 left in kettle, 5.25 into carboy, 5 into keg)

90 minute boil

Mash at 150* F for 90 minutes

1.072 OG (ended up at 1.073)

1.010 FG (measured)

88% Rahr 2 Row

5% Corn Sugar

4% Briess Carapils

3% Briess Crystal 40

110 grams CTZ 17% 90 minutes

24 grams CTZ 13.9% 45 minutes

32 grams Simcoe 13% 30 minutes

1/2 tablet Whirlfloc 5 minutes

74.5 grams Simcoe 12.2% 0 minutes (hot steep for 15 minutes before chilling)

32 grams Centennial 11.6% 0 minutes (hot steep for 15 minutes before chilling)

Servomyces added prior to chilling

After chilling whirlpooled with a spoon and let kettle sit for 2 hours before racking to Better Bottle, transferred only a small amount of pellet hop material – left the rest behind with 1.5 gallons of wort/trub.

60 seconds pure 02

WLP001 pitched at 65* F, allowed to free rise to 67* F for fermentation, ramped up to 70* F as fermentation slowed down. Racked to secondary at 1.013 onto 10 day dry hops – second dose also added in secondary.

28.4 grams Centennial Dry Hop 10 days

28.4 grams CTZ Dry Hop 10 days

28.4 Simcoe Dry Hop 10 days

21 grams Amarillo Dry Hop 10 days

7.1  grams Centennial Dry Hop 5 days

7.1 grams CTZ Dry Hop 5 days

10.7 Simcoe Dry Hop 5 days

10.2 grams Amarillo Dry Hop 5 days

Kegged/fined with gelatin on 1/2

1/8 pours crystal clear, tastes really great, still a bit harsh (always find that beers need at least 1-2 weeks in the keg to mellow out).

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After 2 weeks in the keg this beer tastes really good. The flavors have mellowed and the harshness has faded. The addition of amarillo is very evident surprisingly enough, the aroma is pine, resin, floral citrus, a bit of earthiness/dankness and maybe a hint of fruitiness (from hops, not yeast). The flavor is all of the above with a bit more pine/resin. The mouthfeel is great, the hop oil lingers on your tongue – this is obviously from the large amounts of oily hops, but the 15 minute hot-steep before chilling increases this dramatically – and in a very good way. The bitterness is perfect and the malt flavor is right where I want it. I don’t think I’d tweak the recipe at all for the next batch. The color is lighter than the first batch and I like where it’s at. The gelatin didn’t seem to strip aroma/flavor and I wouldn’t hesitate to use it again (previously I had refrained from using it in hoppier beers, but I think I’ll use it in all beers going forward).

This is a great recipe and every IPA/IIPA lover should brew it at least once. This will be entered alongside Bagshot Pale and maybe some other beers in Upper Mississippi Mashout, Great Northern BrewHaHa and MMXIII Midwinter Home Brew Contest. I’ll get some results posts up afterwards. The first attempt of this recipe got 1st, 2nd, 3rd in the three competitions I sent it to – I know that the competition will likely be stiffer in UMMO at least though.

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Janet’s Brown tasting notes

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This batch was brewed 10/27 and the brew day post is here. This was dry hopped with pellets in the primary on 11/1, cold crashed starting 11/6 and kegged on 11/11. We hit the target OG of 1.066, but this ended up at FG 1.012 instead of 1.016, this was due to a thermometer issue that has been dun taken care of (mashed a few degrees lower then thermometer was showing).

We started drinking this about a week after kegging. It’s now just about 6 weeks old which is when Tasty has stated most (hoppy?) ales are at their prime.

I’m not sure if I’ll keep following this format, but I thought I would evaluate this beer almost like I was filling out a scoresheet (but I’m not actually trying to score the beer or anything) – full disclosure here – I will not be objective and I have no training whatsoever with the BJCP.

Aroma

Very clean smelling – no esters, alcohol, DMS or diacetyl. There is a huge clean citrus/floral aroma (clearly from the Centennials) with hints of evergreen, chocolate and malt. Smells a bit sweet with almost a hint of toffee. Good clarity, nearly brilliant when held up to light. As the beer has warmed the aroma has a hint of alcohol, but it’s not harsh or anything.

Appearance

Thick head, about .75″ in a pint glass even when poured at low PSI from the keg. Head retention is long lasting, there is foam left when the glass is drained. Beer is dark brown with ruby highlights. Good clarity, nearly brilliant.

Flavor

The flavor of this beer is difficult to describe, there is so much going on. There is a spicy resinous hop flavor, almost minty which must be from the Northern Brewer hops. I almost think there is some spice character coming from the English Chocolate Malt as well (or there is just some roastyness coming in with the spiciness?). The beer leans towards bitter, but finishes clean with some nice chocolatey roast flavor and some malt flavor as well. There is some significant body to this beer. There are also hints of grapefruit, evergreen, pine, caramel, alcohol and dark fruit.

Mouthfeel

The mouthfeel has a hint of sharpness from the IBU load and the carbonation level. It isn’t thin, but it is lacking something that I think is due to the low finishing gravity.

Overall Impression

Janet’s Brown Ale is an awesome recipe from a passionate, passionate man in Tasty McDole (Jamil says he has the biggest dick he’s ever known, or is the biggest dick he’s ever known – I was not clear on that in the podcast, but I like to think it’s the former). The beer is very complex, but well balanced. The hop aroma/flavor combined with the malt aroma/flavor makes for a very interesting and tasty brew. The beer would likely be improved if it had finished closer to the target FG of 1.016. We will for sure brew this again.

#hobbitlife

– The Gaffer

 

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Janet’s Brown Ale Brewday

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I’m a big fan of The Brewing Network and their podcasts, especially Can You Brew it and Brew Strong. After listening to nearly every episode of both shows  it’s become very clear that Tasty McDole knows a lot about brewing and, especially, recipe formulation – an area that I still have a lot to learn about. Tasty is well known for his recipe Tasty’s APA and, of course, Janet’s Brown Ale.

 
Janet’s Brown Ale is an American Brown Ale that is a bit stronger/hoppier than most for the style, but that hasn’t stopped it from doing quite well at NHC (2004 Category 10 gold medal, imperial version 2009 Category 23 gold medal). The recipe is all over the internet – or in your copy of Brewing Classic Styles. The only change I made was using English Chocolate Malt (430L) as I couldn’t find a domestic chocolate malt close to 420L. I also plan to dry hop in the primary fermenter instead of a secondary, just because I almost always dry hop in primary. I had never mash hopped – will be interesting to see the flavor impact.

 
It’s long overdue, I’ve been wanting to brew this for about a year and just never squeezed it in – luckily my brewing partner Jay mentioned brewing a brown ale to end his brewing hiatus. Here are some pics of the brew session (brewed on 10/27). This ought to be a great fall/winter beer – plenty of body and some residual sweetness to go with the bitterness and hop flavor.

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Brewday prep, other stuff

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Got a small starter of washed WLP001 from a Scottish Ale (MacAulish) that was brewed in August. I typically don’t use yeast that is this old, but figured I’d make a small starter and give it a shot. It’s looking fine this morning so I’ll probably step it up to maybe 2 liters tomorrow so it’ll be ready for brewing Tasty McDole’s Janet’s Brown Ale this weekend. I’ve heard nothing but good things about that beer – been meaning to brew it for some time now.
Got a couple entries (Hamfast the Gaffer and Bagshot Pale) shipped off to both the Land of the Muddy Waters and SCH*ABC V competitions for judging on 11/10/12. These are 2 beers that I’m planning to rebrew for some competitions early next year so I want some feedback on them since it was the first time I brewed both of those.
I’ll get a new post up this weekend after brewing – hopefully with good news from Hoppy Halloween for which judging starts tonight!

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