Imperial Pumpkin Ale

posted by Jon

Despite the worst storm in Great Lakes history (based on air pressure) we decided to forge ahead and continue with our scheduled brewing night.

The brewing of the October batch was attended by Jon, Ryan, Jeff and Kevin.

On Monday afternoon I did a starter and pitched our yeast (WhiteLabs English Ale Yeast WLP002) and had some good bubbling by Tuesday. Tuesday afternoon I roasted a couple of pumpkins for 2 1/2 hours at 275°. I then scooped out the meat. I figure we had about 4 lbs of pumpkin to work with.

Time line:

7:20 2 gal water started

7:40  Water at 155, started steeping grains (4 lb Crystal 10°L) and pumpkin (in a grain bag)

8:10 Grains sparged with 1/2 gal hot water

8:20 9.3 lbs light LME added

8:50 Rolling boil. Pumpkin removed and 1 oz Magnum hops added

9:20 1/2 lb lactose added

9:35 1 oz Sterling hops, 1/2 tsp ginger, 1/2 tsp cloves, 1/2 tsp cinnamon, 1 vanilla bean (sliced and cut into eighths), 2 tsp irish moss and 1 tsp yeast nutrient added

9:50 Flameout

10:00 Chilling wort

10:35 Yeast pitched @ 77°

The gravity was 1.070. We were hoping for around 1.080. This should end up at around 7% ABV.

This is the first batch of beer that we've ever added lactose. Those of you who remember your high school science no doubt remember that lactose is a type of sugar, commonly found in milk. The difference between lactose and other sugars is that lactose will not ferment. Any other sugars, whether is is regular old table sugar or the sugars we get from the malted barley will ferment when yeast is added. The lactose stays as lactose, which means that once the beer is finished, it will provide sweetness, rather than alcohol.

As usual, there were some tasty beverages consumed.

Some of us also consumed some not so tasty foods, such as pumpkin that has been simmering for an hour.

Next up is November's brew, Breakfast stout. We will be brewing in a few weeks. More details later.

The House Cider Rules!

posted by Jon

We've decided that in honor of autumn in Michigan, we will be doing a hard cider.

"Now wait," you say, "I'm not paying $10.00 a month for some wussy drink like hard cider. I'm paying for BEER!"

You're right. You're not paying for $10.00 a month for hard cider. This will be done in addition to our normal monthly beer. Once the cider is done we will be selling 6-packs for $6.00 each (limit one). It should be drinkable around Christmas. You may choose whether or not to buy any at that point.

And yes, my apologies to John Irving.

"Just a Man Loving His Beer"

posted by Ryan and Jon

Dry-hopping is a method used by brewers to give more of a hops taste to a beer. After the beer has had time to ferment in the primary fermenter it is moves to a secondary fermenter to allow it to clear up a bit. Dry-hopping is adding hop pellets to the carboy (secondary fermenter) at the same time as the beer. Usually the beer is swirled around a bit to get the hops mixed in well.

Apparently the line between "dry-hopping" and "dry-humping" is not as clear as one might think.

73 lb Package

posted by Jon

If you had $212.00 of other people's money, how would you spend it?

Yup, me too.

What you see pictured here is all of the ingredients for our next two batches (October's Pumpkin Ale and November's Breakfast Stout) as well as enough liquid malt extract for 4-6 more batches and extra magnum and nugget hops.

How to Drink Beer

posted by Ryan

Hey, I thought I'd pass along this video I found on the website Lifehacker.  I've got to get me one of those Sam Adams glasses.

 

Also, enjoy this picture of Jon trying to catch a salmon this past Wednesday.  It could have been one of the greatest moments of our lives, but he missed...better luck next time!

Also, Jon and I are awaiting the next shipment of beer and will be setting a date for the next adventure. Stay tuned for dates!