I sampled DuClaw’s Continuum #1: Blood Orange Gypsy recently.  While I liked the orange character, the rest of the beer let me wanting something different.  I’ve been looking to play with orange peel, orange zest, candied orange peel or even marmalade in a recipe lately.  In my research on orange additives for different styles, I came across an interesting Orange Double Chocolate Stout recipe posted to HBT a few years ago.  Not exactly what I was looking for, but it seems interesting enough to try.  I’ll at least learn a few things about orange additives in the process.

KinkOtheCarp’s Orange Double Chocolate Christmas Stout

For a 5-gallon batch

Ingredients

• 7lb Light DME
• 1lb Chocolate Malt
• 1lb Crystal 120-150L
• .5lb Malted Barley
• .5lb Brown Sugar
• 4oz lactose

Schedule

• 60minutes – 2 oz chocolate
• 60minutes – 1oz Challenger
• 30minutes – 2 oz chocolate
• 30minutes – .5oz Amarillo
• 30minutes – .5oz Ahtanum
• 0minutes – 4oz chocolate
• 0minutes – 4oz lactose
• 0minutes – 8oz brown sugar

Primary

• 2 oranges pureed (everything including peels)
• 4 oz chocolate

Secondary

• 2 oranges pureed
• 4oz Cold Brewed Chocolate Expresso
• 2oz Oak Chips soaked in Grand Marnier (who woulda thought?)

Yeast: WY1214 Belgium Abbey

Source: http://www.homebrewtalk.com/f12/tried-true-orange-double-chocolate-stout-x-mas-139912/

It’s been a while since I’ve brewed.

After the debacle with the refractometer, I’ve been lazy about brewing.  I’m not sure why, but something about the whole process just seemed to make me weary.  As it is, my pipeline is pretty full– I have three kegs on draft, and no burning desire to make more.  The thought of hauling out all the gear, cleaning it, sanitizing it.. just nnn’guh!  But!  Summer is nearly upon us and it’s time to start thinking about the summer brews.

And when I think of summer, now I think Kolsch.  I happened across the style my first time last summer, and got fixated on the simple clarity and creamy texture of the style.  This was a pale ale I could drink all day: not too alcoholic, light, creamy and perfectly hopped.  I had ideas for what I would do with a Kolsch if I ever made one.  Come October of last year I cobbled together a recipe based on German pilsner, Dextrine, Saaz and Tettnang hops, and then promptly hit the wall.  The kit sat, and sat, and sat.  Until today.

My first order of business was the yeast.  This packet of yeast was about 3 months old when it was delivered, and then sat in my fridge for another 7 months waiting for the day.  I wasn’t sure it was still viable.  But, it’s a smack pack, so I popped it before Memorial Day to see what happened, and for two days there was nothing.  Then, suddenly the pack swelled but I was too late: I had a road trip scheduled for that weekend.  Back into the fridge and hope the yeast stay healthy or another week.

Upon my return after Memorial Day weekend, I pitched the yeast into a 1200mL starter, figuring if the smack pack was old, then the surviving yeast could use a step-up.  The starter took off after a day, and went for 48 hours.  I waived off on a Saturday brew day (I was feeling tired and lazy) so I cold crashed the starter in preparation of  Sunday brew day.

And what a brew day it ended up being!  Glorious weather (clear, dry, 75 degrees and sunny!), and a brew session by the numbers. I hit every number on the brew sheet for temperature, volume, gravity and time.  The session went like it was on rails, and I could not have been happier.  Finally, I pitched the yeast and had the strongest fermentation I think I’ve ever seen with my process.  It hit the highest krausen I’ve ever seen overnight tonight, and I could not be happier.  The color, smell and taste are fantastic for an unfermented beer.  I cannot wait til this one is done.

Public note: 30% orange blossom honey in a pilsner.  Easy on the hops, 10-15 IBU maybe; Amarillo or Citra. I have to develop this idea out, don’t judge me.

Casking the ESB

The ESB is done fermenting, and came down to 1.012, about 6% ABV. Its a beautiful, clear copper red. The sample tastes great! Very balanced, slight bitter on the back.

I drilled out the hole in the cask, and was greeted with a sweet smell of toast and bourbon.  Letting the carboy settle a bit after I moved it before I rack the beer into the cask.

I’m really excited about this one. I might just  bottle it instead of kegging, just to have it around for a bit longer.

Today I make my much anticipated return to brewing!  I’m really excited to be doing this again after this summer’s backyard construction projects. I’m still figuring out my process in the new space and I need better work surfaces but hey, it’s a start.

Cask ESB last runnings

This is my Cask ESB project. It’s a simple Extra Strong Bitter recipe hopped with UK Kent Goldings and Fuggles. It’s intended to come out around 5.5% ABV, copper to amber colored around 12 SRM, and bittered to 38 IBUs.  I’m still struggling with my brewhouse efficiency, and seem to have once again undershot my pre-boil gravity. I overshot the estimated pre-boil volume, so maybe that’s my culprit. Otherwise my temperatures and times were spot on. I’ll try boiling off the overage and see whether I can make up the gravity before I pitch. Glad I got myself a refractometer.

After this ferments out it’ll secondary a 8-10 weeks in a new, toasted oak cask. Then it’ll be kegged and tapped sometime before Christmas. Oooo… Maybe I’ll put it on nitro.

Looking forward to it.