Mac’s Brew News is published today in honor of my brother-in-law, Don Evans, who is 50 years old today. Happy Brthday, Don. I hope you have a fun time at your birthday party today. I wouldn’t have missed it for the world. You only turn 50 once, so make the most of your day. I remember when I turned 50 – that’s when I upped my standards, so up yours! I’m bringing some special beer to the party, just for you. I hope you enjoy it, and I wish you all the best in the year ahead.
When God looked down from the heavens,
He smiled on this fellow, DON EVANS.
This man is a pleasure,
Whose company we treasure.
To know him is like rolling sevens!
Now for the beer news. I submitted Whatchamacallit and Nut Case to the Orange County Fair a few weeks ago. I believe the competition judging was last Saturday (a week ago), but the results won’t be announced until sometime in July. I’m pretty confident about Nut Case. The more I drink Whatchamacallit, the more I like it and believe it’s a very good beer, but I’m still not counting on it to win any awards.
Mac’s Apricot Wheat: I bottled Mac’s Apricot Wheat on May 9, 2013. It’s 6.5% ABV with a nice apricot aroma and flavor. It’s not at all sour like the cherry wheat ale I brewed a year ago for vacation. It’s a very pleasant beer, and should be quite refreshing when it’s carbonated and ready for drinking. I’m bringing a case of it to the beach house in Oceanside on July 13th. Good times ahead.
Smack Down: I bottled Smack Down on Saturday May 18, 2013. It ended up 9.8% ABV (Original Gravity = 1.087; Final Gravity = 1.014). This recipe was based upon my Phat Pliny recipe from a year ago, with some changes to the grain bill (I doubled the crystal malt and increased the Carapils by 33%) in an attempt (my guess) to make this a little more like Knuckle Sandwich (Bootleggers Brewery, Fullerton CA). It has a GREAT hoppy aroma and flavor right now. I should be drinking it in about 3 weeks, and can’t wait to see how it finishes up. The carbonation always alters the taste, but the bitterness it adds should not matter too much in a beer as hoppy as Smack Down. Dad and Mike, be patient – there might be a bottle or two in your future as well . . . . . .
Mak’s Bavarian Hefeweizen: I brewed Mac’s version of a German style hefe on May 15, 2013. I racked it to the secondary fermenter on May 22nd. I imagine it will be ready for bottling sometime in the next 7 – 10 days (maybe even sooner). I plan to brew another batch next Thursday, May 30th. This is a great summertime beer, so I want to have plenty of it available for the hot weather ahead. Sheila always appreciates having a good supply of it for the summer, so I can’t disappoint her now, can I? It’s the identical recipe to Mac’s Apricot Wheat (sans the aricot) with one deviation. The yeast is a different strain, and will give a completley differnt flavor to the beer.
That’s aobut it for now. I have to go get ready for Don’s partay. I might even have a beer or two at the event. I’m in Bullhead City, AZ, and it’s a fairly mild day today (predicted high of 102° F – not too hot for BHC). Yeah, the thought of an ice cold IPA right now is pretty appealing. In fact, I think I’ll go have one, and I recommend that each of you reading this news letter do the same (that includes Deb and Mom). Cheers (and HAPPY BIRTHDAY DON – you old fart)!