Brew Day - Scottish 80 Shilling

With all of the things that require a decent amount of fussing-over when brewing beer, including the 4 - 4 1/2 hours to actually brew, chill and pitch the yeast, one would think that brewing is stressful or at least a pain in the ass.  For me, it's anything but.  All the fussing, all the things to be hauled, cleaned, sanitized, stared-at and stirred, is relaxing.  Plus, there are great spans of time in which I can peel away and still be an active member of my household.  It's like a two-fer for Mrs. Smitty; she gets beer, and still gets help with kids!

At Mrs. Smitty's request, this weekend's brew is a Scottish 80 Shilling.  That's their "export" beer, meaning its alcohol content and general malty robustness makes it travel-worthy (a lot of beer actually doesn't travel well).  The name refers to its cost Way Back When; 60 shilling, 70 shilling, 80 shilling - the price went up as the beer got stronger.  This, given old Scottish culture, was not designed to deter the consumption of higher-alcohol beer; rather, it reflected an increase in the amount of grains used.  More grains, more expensive beer.

Cracking the grains

A Scottish 80 shilling is a malty beer, but a balanced malt sweetness.  It's not a malt-bomb in the same sense as a Winter Warmer of a Barleywine, which is that syrupy-thick cloying kind of sweet.  A Scottish 80 is just...malty.  A hint of botterness from mild hops, and a slight roastiness from a scant handful of darker-roasted grains rounds out the palate of this crowd-pleasing style of ale.  Not a lot of complexity; in fact, it's sort of "boring" as that goes.  But it's an easy-drinking beer for sure, though on the upper end of sessionable.

The grain bill only weighs-in at about 10 pounds (9 pounds of a nice biscuity  malt called British Golden Promise, and 1 pound of English Medium Crystal for some color and roasted flavors), and the recipe only calls for 1 oz. of Fuggle or East Kent Golding hops (I used Fuggle), making the beer just barely bitter.  Fuggles and Goldings are extremely mild hops and are really there as a natural preservative and to remind you that this is a beer and not just grainy sugar-water!

Boiling wort

I am pretty happy with the mash, and despite the 43-degree temp in my garage, my mash tun kept the mash steady at about 155 degrees for 45 minutes of the hour it needed.  A quick addition of near-boiling water (about 3/4 gallon) brought the temp back up to 155 for the last 15-20 minutes of the mash cycle.


The beer is happily fermenting away in its dark little cabinet thanks to the big fat yeast starter I made.  I added Wyeast 1728 Scottish Ale Yeast to a little bit of wort - made from 2 cups of water and 1 cup of dry light malt extract, which was happily fermenting by the time I pitched the yeast into the cooled wort.  2 weeks primary, 2 weeks secondary, and a few days as I force carbonate it; we're drinking it by December 3!

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Forgive Me. It's Summer Time

Yeah, so maybe I'm a little lax about blogging lately. There is so much to say about politics that's disheartening right now, and I am too busy getting buzzed on patios to care.

And then it dawns on me: oh yeah! That's right! This is a beer blog! I can blog about beer!

A few weeks back, I bragged about getting the big-pants brewing equipment. Well, I've put it to good use brewing 2 batches of beer for my cousin's upcoming wedding reception. He's getting married in Oxford, UK, this weekend. He is coming back to the state to do a U.S. reception for friends and family whop couldn't make the hop over the pond, and given that he is trying to get into brewing too, he asked me to whip up a couple batches. Specifically, after getting his PhD at Oxford and drinking British beer for the last 3 years, he wants some American beers. He did stipulate that he didn't want the 5,000% abv beers we tend to brew, but just some nice, basic American beers. I decided to serve-up a nice malty/grainy American Brown Ale (the Brit style being malty/fruity/estery) and a classic American wheat ale (Oberon when it was still good; grainy, orangey, whereas the German equivalent is that banana-clove people have come to love). Both beers hover in the 4-5% range; plenty sessionable. He is well-pleased with the choices. We'll see how the results stack up.

Hot liquor tank (hot water) on top, steeping grains
below, ready for sparging (rinsing)

Hopefully, the steps work out. Being still largely new to the process, I have been very careful with each step to really learn and feel it as I go, before I go being a smartass and screw around with lautering temps and "whirlpooling" hops and all that crap. All that to say that given that I followed the steps pretty well, I think they'll turn out. I kinda have a way with beer!

Grains steeping, performing "recirculation"
step, just before the sparge.

Anyway, some action shots for your viewing pleasure:

Sparging, or, rinsing the remaining sugar
from the grain bed

Chief Assistant Brewmaster Joel sparging into the boil kettle

The boil.  Zzzzzzz.... Nice upgrade:  can boil whole
wort and not have to add water at the end!

VERY happy fermentation on the brown ale

Equally happy fermentation on the Wheat!

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Oh Happy Day

I am like a kid on the last day of school. I can't concentrate. My mind is in a thousand places right now. I keep checking the clock.

Why?

Today is the Michigan Brewers Guild's Summer Beer Festival! More than 50 breweries. 450 beers to try. FOUR HUNDRED AND FIFTY. I might explode.

Here's the full list of breweries and the beers they're bringing. It is overwhelming. I am beside myself. Some highlights for me to hit this evening include:

Arbor Brewing Buzzsaw Massacre Double Dryhopped Cask Ale

Bastone Brewery Midnight Oil Imperial Stout

Bell's Spiced Stout

Black Lotus World Wide Wheat

Blue Tractor Smoked Silly Red

Brewery Vivant Zaison “Super” Saison

Corner Brewery Flamboyant Red Flemish Oak-aged Sour Red

Dark Horse has 6 tables; I can't list everything I want to try. So all of it. Parking there for a while

Founders Cashew Mountain Brown AND Devil Dancer (it's back!!)

Grizzly Peak La Poisson Rouge Wood-aged Red

Hideout Double Bubble DIPA with Bubblegum and the Cherry Mango Chile Pineapple Pilsner

Hopcat Sage Against The Machine Honey Sage Pale Ale and the Ville De Morte Peach Saison

Jolly Pumpkin Bam w/Jasmine

Liberty Street Clementine Lemon Thyme American Wheat

Mt Pleasant Sacred Gruit

Like everything from New Holland

Odd Side Firefly - Habanero and Papaya

Saugatuk Spring Thaw Spruce Ale

Schmohz Zingiberene Ginger Gruit

Everything from Shorts, twice

What else is there to say other than I better bring a lot of Gatorade and water. I'll need it.

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Beery Goodness

I sometimes have to remember that I started this bloggity to be a beer blog, along with politics. Beer has taken a slight back seat to politics, but with complete and utter bullshit like this out there, it's hard not to write about it and shake my sword at the abyss.

A week or so ago, I mentioned I ordered a big upgrade to my brewing apparatus. It's time, folks, as my 2 existing kegs begin to drain, to put it to good use.

I feel weird about it, but I'm cheating. I am buying 2 highly-recommended all-grain kits from Northern Brewer. I normally like to formulate my own recipes, given them a trial run, make a tweak or two, and consider a good recipe developed. But the process of all-grain brewing is longer and a few steps more complicated. Maybe complicated isn't the right word, because all I am doing is pouring hot water over grain a couple times and straining it into a big pot. But it adds a few more steps that a beginner at the process could fuck up by not paying a hint of attention. So I bought the kits, and can follow a tried-and-true recipe from start to finish, using every new step along the way, and will have an idea of how the beer should taste versus how it ends up tasting.

I ordered Northern Brewer's American Wheat Ale kit and their Caribou Slobber kit, which is a clone of Big Sky Brewing Company's massively-famous Moose Drool. So, classic Oberon as we Michiganians knew it when it was better, and a highly-coveted big American Brown Ale. Here we go.

Speaking of making my own recipes, I just obtained an iPad app specifically for homebrewers: iBrewMaster. Oh, sweet motherload of beery calculating heaven. This app has it all. It has pre-installed recipes for you to test and tweak. You can write you own. Keep track of batches, suppliers, test what a particular adjunct may do to your beer (licorice? honey?), and even share recipes over an iBrewMaster community. If you brew, extract and/or all-grain, this app is so user-friendly and comprehensive that it's like it was built from the ground-up by homebrewers who would know exactly what they'd want in brewing software. Oh...wait...

Oh, I can't help it. More awesome screenshots from the app. It's like brewer porn.

I stumbled across an iPhone app that pulled at my heartstrings. No, it's not this. It's BrewVault. It keeps track of the beers in my fridge, the beers I am cellaring, the beers I keep meaning to buy, beers I've tasted at a bar and want to purchase later elsewhere...all of that and more. It organizes by state, by brewery, by type. It allows me to add tasting notes, which helps my reviews, especially if I am at a bar and am like "oh man, I need to review this beer" but don't have a pen and a cocktail napkin. Now I have BrewVault! Check out its cool features.

The path to sudsy goodness resides in awesome iOS apps.

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