Mac’s Brew News – October 14, 2016

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It’s been three months since my last news letter.  Sorry for the delay.  Here is the latest news from Mac’s Brew.  Please read responsibly.

I have brewed two batches since my last report – both in August.  I was too busy in September (plus the fermenter was in use for the first three weeks with the IPA I brewed at the end of August), and now I am recovering from surgery a few days ago, so I won’t be brewing again until November.  The good thing is I have enough beer to last for awhile, so I shouldn’t run out here.

Maktoberfest: Brewed 06-23-2016; 5.1% ABV
Same recipe as last year with no revisions.  And like last year, it’s REALLY good.  Strong malty caramel notes with German noble hops give this the classic Märzen (Oktoberfest) flavor.  I allowed for an extensive lagering period (5 weeks) and then kegged 10 gallons on August 19, 2016.  I have already drained 1 keg while sharing this wonderful beer with family and friends (I served it at our annual beer appreciation party, and took growlers to our neighborhood block party, my Beer & Brats event in early October, and my Brother-In-Law (Don) in Utah, and sent bombers to Kevin McCaffrey in Seattle.  I’m glad that I still have enough to last until Thanksgiving.

Fat Ass in a Glass: Brewed 08-13-2016; 10.3% ABV
This is an English style barley wine.  I used the Baby Luke’s Barley Wine recipe with several revisions, to brew this.  I decided to forgo the bourbon barrel aging in order to properly assess the base recipe this time.  Big beers are notoriously hard to brew.  I learned a lot when I brewed Baby Luke’s Barley Wine two and a half years earlier, and incorporated that knowledge into this brew.  This is where keeping lots of data and good notes pays dividends.

This beer is so big that its name is well deserved, “Fat Ass in a Glass.”  It is currently in the tertiary fermenter, conditioning until mid-December.  I tasted a sample when I racked to the secondary fermenter – very much the flavor of a barley wine, but quite harsh from the high alcohol content.  I also tasted a very small sample when I moved it to the tertiary vessel (09-27-2016).  The harshness had subsided somewhat, but it was still in need of further conditioning.  I hope to be drinking this by Christmas.

SmackDown (Generation II); Brewed 08-26-2016; 7.8% ABV
I have brewed this IPA many times, revising the recipe a little each time.  It’s getting closer to where I want it, but it’s not quite perfected yet.  This version was brewed in collaboration with Mike Matulich, so we each have 5 gallons in our kegerators.

SmackDown is an Imperial IPA.  The high alcohol content is well hidden behind the huge “punch-in-the-face” hoppy aroma and flavor.  It’s 96 IBU, which places it in the middle of the IBU range for the style category.  It’s bitter, but not overly so, and is easy to drink (if you like IPA’s).  The huge hoppy aroma and flavor derive from the extensive hopping during the post boil hop stand (Citra and Cascade) and the dry hopping regimen (11+ oz. of Columbus, Amarillo and Citra hops in 11 gallons of beer).  It really does smack you down with hoppiness (have I ever mentioned that I like hoppy beers?).  The one disappointment is how hazy this beer is; I believe that is a direct result of the extensive dry hopping.

Orange County Fair update: As previously mentioned in the July 18, 2016 newsletter, Goldihops (my blonde ale) won 2nd place in the American Pale category (blondes and pale ales) at the Orange County Fair homebrew competition.  I have now received my judging sheets from the OC Fair.  All four of my entries scored very well (Goldihops, SmackDown, Mac’s PAPA, and Nutcase) and I received lots of very positive comments.

I recently purchased a QuickCarb keg carbonator by Blichman Engineering.  I used it for the first time last week when I carbonated SmackDown.  I can now do in 45 – 60 minutes what used to take me 6 days to accomplish (carbonate a keg of beer).  This device is easy to use and is very effective.  Is it necessary?  No.  Is it worth the money? Yes, without a doubt; no longer do I have to wait a week for carbonated beer.  It’s not cheap, but it’s not overly expensive either, so In my opinion, it’s worth the cost ($180).  My compliments to Blichman Engineering – they consistently design and manufacture high quality equipment for homebrewers.

I have several collaboration brews lined up for the near future.  I just need to finish my recovery so I can get back to brewing.

Well, beer lovers, that’s it for now.  Stop by Mac’s Brew Pub for a pint or two if you get the chance.  There’s plenty of beer on tap.

Sláinte!

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