Brewblog, Entry Seven

August 7, 2010 - Brewed Matrimonial Ale 6 (MA6)

With most bottles of Matrimonial Ale 5 gone, it was time to start the cycle all over again. The consensus (two out of three, anyway) for MA6 was that we should try the same Imperial IPA concept of MA5, but with the citrus hops of MA4. And that's pretty much exactly what I devised in BeerSmith on the morning of brew day. I say "pretty much" because I had a new 15 gallon pot to work with.

After using a friend's 8 gallon pot for over a year, we finally saved up enough money to purchase a big pot of our own in July. With twice as much volume to work with in the new boil pot, we are now able to create 10 gallon batches (38L) of some beers instead of the standard 5 gallon (19L). I say "some beers" because we haven't yet upgraded our cooler mash tun, so there are limits on how much grain we can use in a batch. We can easily make 38L of a 4% beer, but as the alcohol content goes up, we can make less and less volume, until we bottom/max (depending on your perspective) out at 19L around 9%.

(We will not brew 38L every brew day, just because we now can. Between only three guys, that's simply too much beer. We just like now having the option to go big if we want to.)

Having previously maxed out our cooler with Blackout Stout, I had a vague idea of how much grain and water I could fit in the mash for MA6. I planned the recipe for a 22L batch of 8% beer, requiring nearly 8 kg of grains. The cooler was definitely maxed out once again.

I had been very happy with the Wyeast Scottish Ale yeast's performance with the Wee Heavy so I wanted to give it another chance to impress on a strong beer. My first attempt to reuse a ranched yeast (the Denny's Favorite 50 in MA5) had been a dismal failure, but I was confident that a yeast starter was key to success. And I was right. MA6 had a very healthy primary fermentation with more than a foot of krausen and better than expected attenuation. Like the Wee Heavy before it, MA6 easily crossed the 9% threshold.

MA6 was bottled on September 4, so I will reserve comments on the finished product for a few more weeks. The samples have been promising. The dry hopped aroma is excellent.

The Matrimonial Ale series, for me at least, has always been about experimenting with American IPA and Imperial IPA recipes to find what kind of crazy things we can make, but one member of the club wants us to settle on an MA recipe and start making that over and over. I expect that MA4 will be the model for future Matrimonial Ales, putting the series firmly back in American IPA territory (it started American, went Imperial by accident, then American, American, Imperial, Imperial).

However, as a big fan of MA5 and hopefully MA6, I am not giving up on the Imperial IPA series. So I need a new name. Aside from Blackout Stout, I haven't really done anything creative with our beer names. Matrimonial Ale was not my idea. Everything else is just named after its style. It's a little boring. But I'm a little boring. So, "Imperial IPA" it is?

August 21, 2010 - Brewed Belgian IPA 2 (BIPA2)

The first Belgian IPA was soured and a big disappointment, but everyone liked the concept enough to try it as our first 38L batch. The plan was to bottle 19L in the standard way but keg the other 19L in Simon's newish kegerator setup. In a month or so, we will do a bottle vs. keg taste challenge.

Not coincidentally, the size of the grain bill for the Belgian IPA 2 was identical to the previous week's Matrimonial Ale 6, maxing out the mash cooler. The extra volume for BIPA2 was added during the sparge process. Ignoring the size difference, the recipe was only slightly revised from the original BIPA, with the same hops, malts, and yeast.

For this double batch, we used the Wyeast Belgian Abbey II liquid yeast that had been ranched from Trevor's Blonde. That yeast has been in my fridge for a few months, and had been ranched and cleaned sloppily and possibly incorrectly, but I made a starter for it two days before brew day, and it seemed healthy enough. And it was. It did quite well.

Simon, unsurprisingly and understandably, wants nothing to do with the sour epidemic of this summer, so his half of the Belgian IPA is currently sitting in a glass carboy, just in case. So far I have detected no obvious sourness in the Belgian IPA, but I am checking on a weekly basis out of paranoia.

August 28, 2010 - Brewed Extra Special Bitter 2 (ESB2)

On this brew day, we wanted to do another big batch (35L or so) to split between bottles and a keg, but of a simple light beer. English Pale Ale was a good fit, especially considering the unused Wyeast London Ale III yeast sitting in my fridge. The first Extra Special Bitter (aka English Pale Ale) was brewed well over a year ago, and I can barely remember how it tasted. In the meantime, we have brewed two Standard Bitters that were solid if unspectacular.

I completely ignored the recipe from our original ESB, instead taking inspiration from various online recipes and our previous Standard Bitters. For malts, it was mostly Pale, with some Crystal 80 and a little Biscuit. For hops, I went with Northern Brewer for bitterness, Goldings for flavour, and Fuggles for aroma.

As I write this, I am racking ESB2 into its two carboys. I detected no sourness in the sample. And it seems like it will be a crisp, refreshing, mildly bitter brew. Nice.

September 4, 2010 - Brewed Simon's Sapporo Lager (SSL)

We don't make many lagers. They require tight temperature control and at temperatures much lower than you'll find anywhere in my house. The first, a Pilsner, fermented and lagered in Simon's basement, had turned out okay (once the sulfur smell went away) despite being fermented and especially lagered at higher than recommended temperatures. But with Simon's kegerator setup, making lagers properly is now a much more realistic prospect.

For our first kegerator lager, Simon wanted to try to make a Japanese rice lager like a Sapporo, so that's what we did. All we could get on short notice was two pounds of rice flakes, so eighty percent of the grain bill was still Pale Malt. I did some research on hops and determined that Saaz and Hallertau were the best fit for bitterness and flavour/aroma respectively.

Other than the rice flakes in the mash, it was a pretty standard brew day. We did only 19L for this batch so it can all be kegged.

Next time on Brewblog

As I conclude this post, I am preparing the London Ale yeast starter for Saturday's Imperial Stout.