Golden Java Milk Stout - Round 4

Da Bomb Tincture

Another variation on the GJMS today. The last version was very popular at the Mountain Brewers Beer Fest (MBBF). I decided I needed a better name for this beer at MBBF since Golden Java Milk Stout is really just more of a description than a name, so it was served as Udder Chaos. After we got back from the fest, my buddy Brandon tossed out what I think is an even better name, albeit a long name...My Milk Stout Brings All the Boys To The Yard. Here's the latest variant as I'm brewing it today.

8.75# Crisp Maris Otter
1.00# Flaked Oats
1.00# Gambrinus Honey Malt
1.00 # Lactose (10 min)
12g Magnum (60 min)
14g EKG (10 min)
28g EKG (0 min)
Wyeast Yeast Nutrient
0.5 Whirlfloc
Coffee Toddy (at kegging)
The Bomb Tincture (at kegging)
US-05

Mash at 154F for 80 minutes, 90 minute boil, ferment at 60F, raising temps to 65F over the course of a week.

Brewing Notes
No issues. OG came in at 1.074, just a little higher than last time. That was expected since I increased both the honey malt and flaked oats but didn't decrease the base malt. I forgot to mention, I'm trying out Clarity Ferm from White Labs. I've never used it before, but I've been wanting to try it out. It's supposed to help reduce chill haze, increase shelf life, and reportedly also reduces gluten. All this without impacting flavor, aroma, or head retention.

Update 7/11/2016
Things are moving along on this beer. I ran out of my TCHO cacao nibs, but I was able to pick more up at Whole Foods in their baking section. I also decided to go with Jack Mormon Coffee's Halo Bariti which is an Ethiopian Yirgacheffe coffee. I started on the cacao tincture with the vanilla bean last Friday (7/8). After 7 days I'll add the cacao nibs for another 4 days.

Update 8/5/2016
This beer was kegged today along with The Bomb and Coffee Toddy.

Update 9/6/2016
This beer took bronze for SHV beer at 2016 Beehive Brew-off.  Pretty stoked especially since golden milk stout is an imaginary style.

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Rob's Smoke & Wood II - Smoked Imperial Porter

Today I'm brewing the second edition of my Smoked Imperial Porter. Last year this beer won a gold medal, so I'm hoping this version does as well. I made some minor changes to the grain bill including Crisp Maris Otter, Briess Cherry Wood Smoked Malt, and Crisp Pale Chocolate Malt. I'll also be using a different wood (maybe cherry) for aging. This is a 3 gallon batch today.

Here's the recipe as I'm making it today:

4.8# Crisp Maris Otter

1.2# Crisp Dark Munich (20L)

0.75# Crisp Brown Malt

0.75# Briess Cherry Wood Smoked Malt

0.75# Weyermann Rauch Malt

0.75# Crisp Crystal 77L

0.45# Crisp Pale Chocolate Malt (350L)
16.8g Magnum (60 min)
8.4g EKG (10 min)
US-05

0.25 Whirlfloc

0.25t Yeast nutrient

1" per gallon HoneyComb Barrel Alternative

Mash at 154F for 60 minutes, 90 minute boil, ferment at 60F

Same water profile as last time, Beersmith London.

Brewing Notes
No issues.  Gravity came in at 1.077 with a bit over 3 gallons.

Update 7/11/2016
I decided to go with hard maple for the wood on this beer. Per Black Swan's description, hard maple has the following characteristics:

Maple candy, light spice-nutmeg, cinnamon, syrup, bread/bakery, cream hint of cocoa

Update 7/26/2016
I pulled a sample two days ago and I think it's close, but still needs a little more time on the wood. Smoke character is nice but subtle; definitely does not dominate.  I'm going to check it again tomorrow and see how it's doing.

Update 8/4/2016
This beer went into the keg today.

Update 9/6/2016
This beer took gold for the second year in a row for Smoked and Wood-aged beer at 2016 Beehive Brew-off. In fact, my homebrew club ZZHOPS, swept the category. Dallas Barlow and Mike Johnson took second with their Barrel Project and Jerry McPhie took third with his Belgian Gold Oak.

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Lone Starr Schwarzbier

Pretty schwarz during the mash

Today I'm brewing a Schwarzbier. As I've indicated in previous posts, I don't brew lagers very often, but I do enjoy a good Schwarzbier. I find that the bit of roast makes them much more interesting than other European pilsners, but they're still a very crisp and refreshing beer. I figured it's time to give it a shot. The 2015 BJCP guidelines describe the style as follows:

History: A regional specialty from Thuringia, Saxony and Franconia in Germany. History is a bit sketchy, but is suspected of being originally a top-fermented beer. Popularity grew after German reunification. Served as the inspiration for black lagers brewed in Japan. 

Overall Impression: A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. The lighter body, dryness, and lack of a harsh, burnt, or heavy aftertaste helps make this beer quite drinkable. 

Comments: Literally means “black beer” in German. While sometimes called a “black Pils,” the beer is rarely as dark as black or as bitter as a Pils; don’t expect strongly roasted, porter-like flavors.

Here's the recipe as I'm brewing it today:

Target OG 1.050
IBU 23.1
SRM 25
6.0 # Avangard German Pilsner

2.0 # Avangard Dark Munich

0.5 # Weyermann Melanoidin Malt

0.5 # Weyermann CaraRed

0.5 # Weyermann Carafa II (Dehusked) - half added to the mash, the other half ground fine and added at the beginning of the sparge

0.25 # Briess Roasted Barley - half added to the mash, the other half added at the beginning of the sparge

17g Northern Brewer (60 min)

14g Hallertau (20 min)

14g Hallertau (1 min)

Wyeast Yeast Nutrient

Whirlfloc

Saflager W-34/70 Dry Lager Yeast (2 packets, 1L starter for each)

Mash at 153F, 90 min boil, pitch at 45F, ferment at 48F, diacetyl rest at 65F when 80% attenuated.

Water adjustments:
To 10 gallons of distilled water, I added the following:
1.7g Epsom salt
2.6g Calcium Chloride
3.8g Baking Soda
5.9g Chalk

Brewing Notes

No issues with this session. Gravity came in a couple point's high at 1.052.

Update 5/31/2016
Gravity was down to about 1.020 (reading ~8.2 on the refractometer) so I'm starting the diacetyl rest. I'm letting the fermenter free-rise to about 63F.

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