Deschutes Black Butte Porter Clone

Deschutes Black Butte Porter Clone

In the kitchen with Nick

Sam Adams Octoberfest 2009 ?

New Belgium Hoptoberfest 2009 6.0%

reminds me of Mighty Arrow except this has more body and malt. two thumbs up!

Bell's Porter 2009 5.6%

A Deep Black

S Great coffee aroma, chocolate

T Chocolate turns to bitter chocolate with a coffee finish

M Felt great in my mouth ha I just forgot about this one and I will do better next time. but as I recall the beer felt in line with a great stout/porter.

D Awesome, I could drink these all night long

Founder's Double Trouble 2009 note: not the wisest decision to end the evening with this beer

Chipotle Stuffed Pork with Creamy Potatoes

Deschutes Black Butte Porter Clone

Recipe as follows, Thanks BN

FLYING SAUCER BEER JOURNAL

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2. Avery IPA
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Drinkability: I really can't say that I enjoyed this beer. I am not drinking it at this time, so maybe it requires a third and final chance before leaving it on the shelf for good.
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Welcome to the UFO Club!

Welcome to the Club

Congratulations and Thank You for joining the Club! I'm Captain Keith, the FS Beer Guru, and I'd like to explain some things about our UFO Club…

Here is how it works!

1. The goal is for you to try 200 unique brews and find some favorites along the way that you would not normally try on your own. Have an open mind as you try new styles and remember, if it wasn't GOOD, we would not be carrying it!
2. By now, your card has been activated and will work in ANY of the Flying Saucer Locations. Simply log onto the Kiosk computer by swiping your card.
3. While at the Saucer, you can access the kiosk, search for beers and print the ones you would like to try. We will only credit THREE beers per day to your account. In fact the software limits each member to 3 beers in a 24 hour period. This is for your safety. Please hand the chits (print outs) to your server upon ordering. Always turn in the beer you actually drank.
4. I encourage you to read the beer descriptions at the kiosk as time allows. You can also view and print them from the website. If you wish to print your chits at home and bring them in, you can do that as well. It speeds things up!
5. When accessing the website, your initial password is beerknurd - you can change it to something else whenever you want. You may also update your e-mail address if it should ever change. You can verify your beer credits on-line - just allow 24 hours for them to post.
6. Along your journey, we will send you e-mail notices of upcoming events, specials, beer tastings, free birthday beers and special Flying Saucer brewery night glasses that are coming up! You will have the opportunity to take a Captain Keith Quiz with each specialty brewery night video e-mail. If you pass, you will be able to print a coupon for some free stuff at the Flying Saucer.
7. If you are having trouble with the kiosk, ask for a manager and let us walk you through the system. Generally, we can fix your problems immediately.
8. We will reward your efforts along the way:

§ 50 beers, you will receive a FREE PINT - print the chit and hand it to your server

§ 100 beers, you will receive a FREE BIGGIE beer

§ 150 beers, you will receive a Flying Saucer Hat

§ 200 beers is the Ultimate Goal: we will hang a Brass Plate in the Ring of Honor with your name on it AND host a $100 party for you and your friends to come and see the unveiling of your plate.

9. You must notify your server and the manager when you reach the 200^th beer. At that time, we will give you a form to be filled out with the information you would like written on your plate and we will set up a date and time for your plate party.

10. Note: as a member, you never have to pay a cover charge - just show your U.F.O.

"joined the past Thursday"

3 beers down

AN EVENING OF TASTING

APPEARS THAT IT IS PAINFUL TO ENJOY ALCOHOL AND BE MUSLUM

http://www.npr.org/templates/story/story.php?storyId=112013637&ft=1&f=1001

Odell St. Lupulin Extra Pale Ale

2009.08.20

I was down at the Flying Saucer last Thursday for Tap night, and it was a great time. I will have to finish this later

joined the club

"American Flight"

Anchorsteam lager

Boulevard Wheat

Avery IPA

Rogue DeadGuy?

Russion River Imperial Stout?

Delerium Tremens

?Belgium (Unnamed during current thought)

O'Dells St. Lupulin

Schlafly's Barlywine

DRYHOPPING & OAKING

2009.08.21

UPDATE: Kaufman Imerial IPA

Today I exchanged the 5lb CO2 tank and have added begun dryhopping the Kaufman Imperial IPA. There is a full 5 gallon keg and roughly 3 gallons in the second. I will be taking advantage of the kegs more this time. I have been curious to recreate something similiar to the
Oaked Un-Earthly Pale Ale by Southern Tier. So I have also added an ounce of oak cubes from morebeer.com to the 3 gallon keg to try it out. I will let this go for a week or so (depends on Leland's schedual and when I can make it back over there) and then start dryhopping the copper monster. It is mellowing out over time and I look fwd to moving to the bottling stage with that brew.

PLC : Programmable Logic Controller

http://www.brew-magic.com/rims_brwy_pro.html

http://www.auberins.com/index.php?main_page=product_info&cPath=16&products_id=115

http://just-brew-it.com/

http://rims-brewery.blogspot.com/

http://www.beerbelliesbrew.com/HERMSController.html

http://www.embeddedcontrolconcepts.com/

http://home.highertech.net/~cdp/rims/rims_inf.htm

http://home.highertech.net/~cdp/

http://hbd.org/kroyster/construction.html

http://www.zymico.com/david/gott.htm

DIPA: from the demijon to the kegs

Update on Kauffman Imperial IPA

2009.08.15

The sample was MUCH better than the copper monster which was supposed to be the Rogue I2PA clone (I have my suspicion that morebeer may have shorted me some of the grain bill and the milled grains expired during storage in the laundry room over 2 months). The latest DIPA has a much better flavor yet the presence of alcohol is a bit obvious. With the OG hitting 1.086 and an FG of 1.010, I apparently reached an ABV of 10%. My personal goal obtained, now for the hot alcohol to chill out over the next few weeks and a bit of dry hopping I may have a nice DIPA to be proud of.

The Copper Monster is getting better and I will be dry hopping it at the same time.

I decided to move the 8+ gallons to the kegs for simplicity. Little did I know I was down to my last ounces of CO2 and it was going to be a long day. I first had to clean them with PBW, then Starsan them. I don't even think I got the second keg full of PBW before running out gas (good to know I can go down the street and exchange a 5lb tank at AIRGAS for $13.55 from now on). I had to siphen the rest of the solutions from tank to tank (not hitting the interior of the dipstick from what I would assume, so it is a bit scary to lose all that beer). I hope it all works out well. Carl, Jeff, and Leland were able to bottle Carl's 5 gallons of Moose Drool Clone and 5 Gallons of Leland's Stout in the time that it took me to clean the kegs (how embarressing).

I have decided I want to just store/age my beer in kegs while they are available and get a counter-pressure bottle filler to allow me to ration my beer and let it age a bit.

Man I love beer, and I enjoy making it…does anyone want to volunteer to clean though????

5. Kaufman Imperial IPA

click here for recipe source

My Recipe

4.Rogue DIPA clone

3. Strong Ale #3

2. IPA

Recipe

FIRST BREW DAY!!!!!! Porter

SPARGING PODCAST

Sparging Podcast

There are 3 categories-

1. Fly Sparge (adding water to top of mash while sparging to keep mash covered w/ water)

2. Batch Sparge (empties all of the wort in to the boil kettle before adding more sparge water)

3. No Sparge (empties all of the wort in to the boil kettle and adds water directly to the boil kettle to reach goal volume)

 Hazy Wort is caused by non-converted sugars

 Opening the valve to max opening creates a vacuum which can compact the grain and can cause a “stuck sparge”

 Fix the “stuck sparge” by adding the liquid to the top and stirring the grains again to circulate the mash. Then slowly open the valve again.

 Sparge rinse with 170-175F degree water (hotter = greater extraction)

 NO BATCH

- Greater quality wort

- Lower efficiency

- Richer flavor

 More Sparge

- Grainer flavor

- Higher efficiency

 Stop Sparging around 1.012 pre-boil gravity

 As PH rises, tannin extraction increases

 Sparge time/rate

- Slower/longer increases efficiency

- Faster/shorter rate reduces efficiency

BREW #5: Brewed a DIPA over this past weekend!

Brewday #5
2009.01.08
Modified DIPA recipe from Maltose Falcons California Homebrew Club Site
http://www.maltosefalcons.com/recipes/20070301.php

-OG 1.082 @ 70^ (we are guessing @ 60^ we would end up with about 1.086-1.088 based on the fact that we had witnessed a .004 change in 10^ difference from 80^ --> 70^)
-Water heating at 4pm and ended session @ 11pm w/ cleanup
-Modified Recipe to fit mashtun
-Sparged approx. 10 gal, ended up with about 8 wert after boil.
-Remember to use strainer when using keg as a boil pot and using pellet hops (they keep clogging the out>spout)


16.2 lbs 2 Row Pale Malt
6.5lbs Marris Otter Malt
2.0 lbs Munich Malt
2.0 lbs Cane Sugar
1.5 lbs Crystal 55L
1.0 lbs Wheat Malt
.75 lbs Crystal 150L
27.95lb total in to Mashtun

In regareds to sugar addition:
(2lbs sugar in to boil kettle, next time wait for boil to prevent burning to bottom of kettle. However, burning did not occur.)


Hops (reduced 20% for recipe due to reducing Base malt 20% for max. volume allowance in Mash Tun)

90 min 1.2 oz. Cacade Whole 5.75%
61 min 0.8 oz. Chinook Whole 13% 1 91
60 min 1.8 oz. Warrior (Used Magnum, Warrior wasn't available) Pellet 15.65%
1 min 0.8 oz. Amarillo Pellet 10%
Dry Hop 2.0 oz. Amarillo Pellet 10%


Modified boil time from 130 min to 90 min.

I think that we would top out Mash Tun Volume @ 30lbs of Grain on a Hot day, and 25lbs in the cold of winter. Changes in grain temp and heat transfer as well as to prevent water addition from being too hot to put a halt to sugar conversion (170^).