Brew Dudes Homebrewing Blog

English IPA – Jar of Destiny

On November 30, 2022

Some beer styles are appreciated. Some are not. The Jar of Destiny forced us to revisit one of those underappreciated styles. From their guidelines listed at 12 C, we brew up this English IPA for our enjoyment and yours.

Well, what went into this beer? Let’s see:

JoD English IPA Recipe

This recipe for 5 US Gallons in the fermentor.

WATER

Spring water with 4 g of Gypsum added during the boil

GRAINS

12 pounds of Crisp Maris Otter Malt (5.4 Kg – 94% of the bill)
12 ounces of Briess 80°L Crystal Malt (340 g – 6% of the bill)

HOPS

1.5 ounces (42 g) of Target Hops at 11.6% AA for 60 minutes
1 ounce (28 g) of East Kent Goldings Hops at 5.6% AA for 20 minutes
2 ounces (56 g) of East Kent Goldings Hops at 5.6% AA for dry hopping for 3 days

YEAST
2 packets of Wyeast 1098 British Ale

Mashed at 152 °F (67 °C) for 60 minutes
Fermented 2 weeks at 68°F (20° C)

Original Gravity: 1.064
Final Gravity: 1.014
ABV: 6.56%

The Notes on This Beer

Mike really likes the color of this beer. He is a big fan of English styles and for him to say he really enjoyed this beer is saying a lot.

Here are my thoughts on the experience. I wanted to nail the water so I went with a clean water source which I enhanced with Gypsum.

The hops and yeast were imperative to get right so the recipe has a high alpha acid English hop and finishes with East Kent Goldings.

The grain bill is simple. We like the biscuit notes that Maris Otter brings and the 80° Lovibond crystal malt gave the beer the color and caramel notes it needed.

With all the IPAs in the world, it’s good to go back to the original. Hope you can revisit this style soon.

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
Check out the Pale Kellerbier post
Check out the Belgian Pale Ale post
Check out the Trappist Single post
Check out the Classic Style Smoked Beer post
Check out the Czech Amber Lager post
Check out the Gueuze post
Check out the Irish Stout post
Check out the Tropical Stout post
Check out the Schwarzbier post
Check out the American Wheat Beer post

Wood Aged Beer – Jar of Destiny

By John Krochune

On November 23, 2022

In Brew Log, Style Profiles, Videos

We are inching closer to the end the of year. With that, we’re inching closer to the end of this (year’s?) Jar of Destiny challenge. The first of two beers we have to present is from the BJCP category 33 A. It is a Wood-Aged Beer and here is what Mike did with his pick.

Wood Aged Beer Recipe

As a point of clarity, the 33 A category stipulates that these beers are brewed on “just wood”. It can’t be a used Bourbon barrel, for instance, it should only be wood. With the timeline we gave ourselves, which is only a few months, Mike brewed this simple Amber ale recipe with the addition of wood while it conditioned.

For a 3.5 US Gallon Batch

Grains

76% Rahr Standard 2-Row malt
20% Vienna malt
4% Chocolate Rye malt (170° L)

Hops

1 ounce (28 g) of Warrior hops

Yeast

Kveik Voss

Wood

2 ounces (56 g) of Hungarian Oak Cubes, aged for one week.

Original Gravity: 1.064
Final Gravity: 1.014
ABV: 6.5%

Our Thoughts

The color is a dark copper. It has nice orange tones in it. Mike opined if he had added a tiny amount of roasted barley if there would be more red tones. Most of the color is coming from the Chocolate Rye.

The aroma has good malt notes coming from the Vienna malt. I picked up some esters from the yeast and maybe some vanilla from the Hungarian oak.

The taste has a nice blend of malt and wood with the Warrior providing the needed bitterness in the aftertaste.

We think this beer came out well especially with the accelerated pace that was needed to have a beer ready in two months. The Kveik yeast fermented quickly and the smaller batch size allowed for shorter contact time with the wood to impart flavor.

Can’t wait to get a gift of this beer for Christmas.

BREW ON!

Wild Hops Lab Analysis

By John Krochune

On November 16, 2022

In Hops, Videos

Growing up, we knew of a climbing plant that existed down the street from our house. We were told later they were hops. Flashforward over 30 years later, a better understanding about the plant and road construction project put into a motion a plan to move the hops to my brother’s backyard.

After a couple of years, the plant acclimated to its new surroundings and produced a healthy number of cones. In September, my brother harvested them and gave them to me for more brewing (We brewed with them for the first time in 2021). This year, with more harvested cones to spare, I sent a sample to the University of Vermont to have them run some tests. Here is our post on the outcome of the wild hops lab analysis:

Results of the Wild Hops Analysis

Here are all the details from the report:

Alpha Acids: 1.98%
Beta Acids: 7.30%
HSI (Hops Storage Index): 7.30

Compared to my homegrown Chinook hops, these results were quite different. The very low AA% in contrast to the very high BA% made me think that these hops wouldn’t be good for brewing beer.

I did a few searches to find a good match for this profile and I found information about Teamaker hops on the web.

Are these hops from a Teamaker hops bine? We don’t know that but with the report, we know that these hops would not impart a large amount of bitterness to a beer. These wild hops are more for late boil additions or for making a nice hop tea.

If we were more invested emotionally and financially, we could have these hops tested again. This time, we would try to find out their lineage and hopefully understand what variety they are. Since we aren’t, we’ll stick to this data set and use them appropriately.

We can’t stress enough the use of labs to better understand your homegrown hops. Shout out to the staff at the UVM’s E. E. Cummings Crop Testing Laboratory for the work they put towards getting these results to us.

Brew ON!

Chris White Interview: Pure Pitch Next Generation

By John Krochune

On November 9, 2022

In Videos, Yeast

It is not often that we have a chance to talk to luminaries of the homebrewing hobby. When we get a chance, we clear schedules and hop on Zoom. Since it’s happened exactly once, I am guessing we will act the same way when other opportunities come up. We’ll see.

White Labs’ Next Generation of its PurePitch is rolling out to homebrewers and we chatted with the founder of the company to talk more about it. Check out our interview with Chris White.

White Labs Pure Yeast & Fermentation

To start off our conversation, we talked to Chris about the history of his company. He started it back in 1995 and it has grown to having multiple locations in 27 years. We asked about where their yeast is being produced, hoping that homebrewers on the East Coast of the USA has the chance of getting packets from their Ashville, NC location. Learn more about what Chris had to say about where the majority of their yeast strains are being produced and their shipping practices.

PurePitch Next Generation Details

The big reason we spoke with Chris is the expansion of their new PurePitch Next Generation packaging. White Labs yeast has gone from a tube to a packet. With Next Generation, the best features of both formats are coming together.

The new packaging includes a resealable cap, so you don’t have to sanitize a pair of scissors or separate packaging layers before pitching. The tubes came with a cap which allowed for easier opening and now the packets will have that feature.

With the cap, Next Generation will allow you to store of any unused yeast and unlike the tube, it will have optimal off-gassing with White Labs proprietary fused two-layer film. The film is designed for one-way off-gassing to reduce any product inflation and maintain yeast health.

We also liked the fact that the new packaging will deliver double the typical cell count (7.5 million cells/mL per 5 gallons) so we should be able to use Next Generation PurePitch packets more often without using a starter.

Thanks to Chris White for the time and thank to you for your attention.

Brew ON!

Maple Syrup-Infused Cider

By John Krochune

On November 2, 2022

In Ingredients, Videos

Mike gets busy. He has a lot to do. One of the things on his list is brewing beer. Sometimes other things take priority, which leaves less time for brewing. If you’re like Mike, you find solutions to life’s challenges. One solution is to brew a fermented alcoholic beverage that takes a fraction of the time of brewing beer. Cider is one of those beverages. If you have 30 minutes of time, you too can make cider and make a specialty on at that. Watch this video to learn more about Mike’s Maple Syrup-Infused Cider!

How Easy Is It To Make?

When I make cider, most of my time is spent buying ingredients. I find fresh, local pressed apple juice is the best for the cider I make. Bring that juice to room temperature and add it to your clean, sanitized carboy. Pitch the yeast of your choice and let it ride. In a few weeks, you’ll have a nice beverage to serve to you and your friends.

What Was In That Cider Anyway?

Here’s Mike simple recipe:

4 US gallons (15 Liter) of fresh pressed apple juice

1 quart (946 mL) of maple syrup

Pitched an English Ale yeast and let it ferment at room temperatures for about a week.

Let it condition for another week and then kegged/carbonated it

Maple Syrup-Infused Cider Tasting Notes

The cider has a strong apple aroma. The qualities of the juice are present during that first whiff. I have had homemade ciders in the past where the apple aromas where scrubbed out by the yeast, so detecting the apple properties is always nice.

The addition of maple syrup gave us a hint of earthy tree sap. With the sweetness removed by the yeast, all we had left were the notes from the syrup’s boiling process and the essence of the tree.

This cider is a great Autumn beverage. The addition of maple syrup brings just a small hint of the colored leaves falling down from the trees. Taste the season!

Check out another cider recipe!

BREW ON