Brew Dudes

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Pinter Review 2 – The All Grain Rebrew

We take the Pinter for another spin. This time, Mike and I tackled an all-grain rebrew using the Pinter, focusing on a classic English ale. We aimed to create a Best Bitter with a rich, balanced flavor to see how the brewing system performed with fresh ingredients. In this post, we’ll walk you through the brewing process, share the recipe details, and conclude with our tasting notes and overall thoughts on the brew.

The Brewing Process

Recipe and Ingredients

For this all-grain rebrew, we tailored the recipe specifically for the Pinter, which handles a one-gallon batch sizes. Our grain bill consisted of 87% Maris Otter malt, 9% Crystal malt (60°L), and 4% Victory malt to add a bit of a biscuit note. We used 14 grams of East Kent Goldings (EKG) hops, aiming for around 35 IBUs.

We had two additions: one at the start of the 60-minute boil and one at flameout. For yeast, we chose Lallemand Windsor British ale dry yeast. Its known for slightly lower attenuation and ability to bring what I wanted – a full English ale character.

Brewing Steps

We started with a boil size of 1.75 gallons, mashing our grains in two gallons of water. Using the brew-in-a-bag method, we removed the grains after mashing and proceeded with the boil. After boiling for 60 minutes, we chilled the wort and transferred it into the Pinter, added the yeast, and sealed it up. The fermentation took place at around 64°F (18°C).

We fermented for 10 days, cold crashed for one day, and conditioned for about four days. This method allowed us to achieve a well-fermented beer.

Pinter Rebrew Thoughts

Tasting the Brew

The final product had an original gravity of 1.042 and a final gravity of 1.010, resulting in an ABV of 4.2%. As we poured and tasted the beer, we were greeted with a delightful aroma, reminiscent of chocolate and grain. The flavor profile was dominated by biscuit notes, a subtle sweetness from the Crystal malt, and an earthy, tea-like quality from the EKG hops. The Windsor yeast contributed to a slightly hazy appearance and a complex, ester-rich profile.

Final Thoughts

Overall, we were quite pleased with how this all-grain rebrew turned out. The Pinter proved to be an excellent tool for creating small batches of cask-style ale. The fermentation process, although not visible from the outside, was effective, and the final product was a testament to the potential of this brewing system. If you’re a fan of English ales and looking for a convenient way to brew small batches at home, the Pinter is definitely worth considering.

BREW ON!

Homebrew Jar of Destiny: The Eleventh Pick

The Homebrew Jar of Destiny keep rolling along like a freight train as fate provides us with two more styles to explore and brew. We started this challenge 2.5 years ago and we have brewed 20 beers so far. See what the next two beer styles we’ll be adding to this list by viewing this video!

The 11th Picks from the Jar of Destiny

This Round’s Picks

John’s Pick – 7C – Pale Kellerbier

I didn’t know too much about this beer style right after the pick. At first glance, it’s a young Helles. Based on this short description, I am confident I can brew a good version of it. Timing will be important as the beer should be brewed so that it is fresh for the tasting day.

Mike’s Pick – 24B – Belgian Pale Ale

Upon review, Leffe is not a Belgian Pale Ale so our thoughts about this style being of a higher ABV that other pale ales is wrong. Still, the real challenge here lies in balancing the yeast’s phenolic, slightly spicy character with an interesting hop profile. Belgian Pale Ale is known for its crispness and is an excellent choice for the fall. This will require a bit of research and careful selection of yeast strains to achieve the desired complexity and flavor.

Thanks again for reading and thanks again to the Jar. We appreciate you both.

BREW ON!

Check out the First Pick and the start of it all!
Check out the Second Pick
Check out the Third Pick
Check out the Fourth Pick
Check out the Fifth Pick
Check out the Sixth Pick
Check out the Seventh Pick
Check out the Eighth Pick
Check out the Ninth Pick
Check out the Tenth Pick

Links To The Jar of Destiny Series Results
Check out the British Strong Ale post
Check out the Black IPA post
Check out the International Amber Lager post
Check out the Belgian Tripel post
Check out the Double IPA post
Check out the Kölsch post
Check out the English IPA post
Check out the Wood-Aged Beer post
Check out the Belgian Golden Strong Ale post
Check out the American Amber Ale post
Check out the German Pils post
Check out the Brett Beer post
Check out the Munich Helles post
Check out the Imperial Stout post
Check out the Foreign Extra Stout post
Check out the Belgian IPA post
Check out the Eisbock post
Check out the Czech Dark Lager post
Check out the California Common post
Check out the American Light Lager post

American Light Lager – Jar of Destiny

In this post, we dive into another pick from the Homebrew Jar of Destiny. Back in April, we selected an American Light Lager, and now, a few months later, we’re excited to share the results. This light, crisp beer aims to capture the essence of its commercial counterparts while adding our own unique twist. Join us as we break down the brewing process, ingredients, and our final thoughts on this refreshing brew.

USA!

American Light Lager Homebrew Recipe

Ingredients

Base Malt:
3 pounds (1.36 kg) American two-row barley

Adjunct:
1 pounds (.45 kg) rice solids

Hops:
0.5 ounces (14 g) of Tettnang (60 minutes)
0.25 ounces (7 g) of Tettnang (10 minutes)
0.25 ounces (7 g) of Cascade (10 minutes)

Yeast:
1 packet of NovaLager yeast

Brewing Process

Mash:
60 minutes at 145°F (63°C)
Ramp up to 158°F (70°C) and hold for 10 minutes
Ramp up to 168°F (76°C) for mash out and hold for 10 minutes

Boil:
60-minute boil
Add hops at times directed above

Fermentation:
Ferment with NovaLager yeast
Target final gravity: approximately 1.008
Estimated ABV: 4.2-4.3%

Notes:
Aim for a pre-boil gravity of 1.038 and a post-boil gravity of 1.040-1.041.
Consider using rice solids instead of rice syrup to maintain light color.

Tasting Notes and Thoughts

The Flavor Experience
The first few sips of our American Light Lager took a bit of adjustment, but once our palates settled in, the beer became quite enjoyable. The nose offered a slight hint of yeast and maybe a touch of sulfur, but overall, it was clean with a subtle grain aroma. The taste reminded me of Night Shift Brewery’s Night Lite, with a crisp, dry finish and light body. The rice solids contributed a distinct sweetness, almost reminiscent of a heated rice pad’s aroma, adding an interesting layer to the flavor profile.

Conclusion
Overall, our American Light Lager turned out to be a successful brew, capturing the essence of a commercial light lager with a homebrew twist. It’s a perfect summer beer—light, refreshing, and easy to drink. The brewing process was straightforward, and the use of rice solids instead of syrup helped maintain the desired color and flavor. As we continue our Homebrew Jar of Destiny series, we’re excited to see what other beers we’ll create. Stay tuned for our next pick and BREW ON!

Links To The Jar of Destiny Series Results
Check out the British Strong Ale post
Check out the Black IPA post
Check out the International Amber Lager post
Check out the Belgian Tripel post
Check out the Double IPA post
Check out the Kölsch post
Check out the English IPA post
Check out the Wood-Aged Beer post
Check out the Belgian Golden Strong Ale post
Check out the American Amber Ale post
Check out the German Pils post
Check out the Brett Beer post
Check out the Munich Helles post
Check out the Imperial Stout post
Check out the Foreign Extra Stout post
Check out the Belgian IPA post
Check out the Eisbock post
Check out the Czech Dark Lager post
Check out the California Common post
Check out the American Light Lager post

California Common  – Jar of Destiny

In this post, we’re diving into a special brew from our Jar of Destiny series: the California Common (BJCP 19B). This style was chosen about three months ago as a part of the 10th pick, and after extensive research and careful brewing, we’re excited to share the final product with you. The timing of this beer tasting is particularly meaningful because of the news that Anchor Steam is set to re-open its doors.

The Jar giveth and resurrects!

Let’s break down the process and see how this California Common turned out.

Brew Dudes California Common Recipe

Here’s the recipe we followed to brew this beer.

Ingredients:

9 pounds (4.1 kg) of German Pils malt
1 pound (0.45 kg) of 40°L Crystal malt
1 pound (0.45 kg) of Munich Malt
1 ounce (28 g) of Northern Brewer hops, 8.6% a.a. (first wort)
0.75 ounce (21 g) of Northern Brewer hops, 8.6% a.a. (20 min)
1 ounce (28 g) of Northern Brewer hops, 8.6% a.a. (knockout)
1 Whirfloc tablet
1 packet of White Labs WLP810 San Francisco Yeast (1 liter starter made 2 days before brew day)

Instructions:

Mash Time: 60 minutes
Boil Time: 60 minutes
4 grams of gypsum and 4 grams of calcium chloride added to the boil
Fermented for 2 weeks at 62°F (17°C)
Cold Conditioned for a month

Specifications:
Yield: 5 gallons (19 L)
Original Gravity: 1.054
Final Gravity: 1.012
ABV: 5.51%
IBU: ~35
SRM: 9 – Pale Amber

The Review

So, how did it turn out? First off, the appearance of this California Common is stunning. It has a beautiful pale amber color with excellent clarity. The aroma is inviting, with a mix of Munich breadiness and earthy spiciness from the Northern Brewer hops.

The flavor follows through with those earthy and herbal hop notes, which play wonderfully with the malt sweetness, especially the Crystal 40. The beer has a clean fermentation profile with no off-flavors. The only minor critique is that the body could be slightly lighter, but that’s a small adjustment in an otherwise fantastic brew.

Overall, we think we nailed the California Common style. It’s a balanced, flavorful beer that stands up to the legacy of Anchor Steam while bringing our own twist to the table. The Jar of Destiny has once again led us to a great brewing experience, and we’re excited to see what it brings us next.

BREW ON!

Links To The Jar of Destiny Series Results
Check out the British Strong Ale post
Check out the Black IPA post
Check out the International Amber Lager post
Check out the Belgian Tripel post
Check out the Double IPA post
Check out the Kölsch post
Check out the English IPA post
Check out the Wood-Aged Beer post
Check out the Belgian Golden Strong Ale post
Check out the American Amber Ale post
Check out the German Pils post
Check out the Brett Beer post
Check out the Munich Helles post
Check out the Imperial Stout post
Check out the Foreign Extra Stout post
Check out the Belgian IPA post
Check out the Eisbock post
Check out the Czech Dark Lager post
Check out the California Common post
Check out the American Light Lager post

Hazy Pale Ale with Rakau, Galaxy and Sultana Hops

It is school graduation season and it’s time to brew beer for parties. These Brew Dudes were called to provide a keg of homebrew for a get-together on short notice. No matter – we live for the pressure. In 10 days, we were able to turn that request around and provide a delicious beverage worthy of the celebration. Check out this video to learn more about this Rad Grad Hazy Pale Ale.

The Rad Grad Hazy Pale Ale Recipe

Looking to brew a sessionable beer with lots of hop flavor and nice light hazy appearance.

Batch Size – 5 US gallons in the keg

Water
9 gallons of water – half distilled / half filtered tap water with 1 gram of Gypsum and a Campden tablet

Grains
10 pounds (4.54 kg) of Pilsner malt
0.75 pounds (340 g) Great Western American Pale malt
1 pound (453 g) of Flaked Barley
0.5 pounds (225 g) of Carafoam malt

Hops
1 ounce (28 g) of Southern Passion hops added for a 60 minute boil
2 ounces (57 g) of NZ Rakau hops added for a whirlpool at 185° F (85° C) for 10 minutes
2 ounces (57 g) of AU Galaxy hops added for a whirlpool at 185° F (85° C) for 10 minutes
2 ounces (57 g) of Sultana hops added for a whirlpool at 185° F (85 °C) for 10 minutes
2 ounces (57 g) of NZ Rakau hops – Dry hopped for 3 days
2 ounces (57 g) of AU Galaxy hops – Dry hopped for 3 days
1 ounce (28 g) of Sultana hops – Dry hopped for 3 days

Yeast
1 packet of Cellar Science Hazy Dry Beer Yeast

Instructions

Mashed for 60 minutes
Boiled for 60 minutes
Fermented for 7 days at 68° F (20° C)
Racked to keg and carbonated

Results
Original Gravity – 1.052
Final Gravity – 1.010
ABV – 5.5%

Our Tasting Notes

We were both impressed with the beer, if we do say so ourselves. The grain bill resulted in a soft and pleasant body, complemented well by our water profile, finishing dry and making it highly drinkable. The fermentation profile was clean, allowing the hops to shine.

The initial aroma was mostly floral, but as the beer warmed, subtle sweet fruit notes like underripe mango and guava emerged. The flavor was more floral than fruity, with hints of pineapple and orange citrus. The hop character wasn’t overly distinct in any one direction but created a comforting and balanced profile.

Overall, the beer struck a nice balance between the hop character, malt, and yeast profile, making it highly drinkable and perfect for social gatherings. The combination of Rakau, Galaxy, and Sultana hops worked well together, each contributing unique elements without overpowering the overall taste. The addition of flaked barley added a subtle, enjoyable twist to the mouthfeel.

It was a hit at the graduation party and that’s what matters most.

BREW ON!

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