Brew Dudes Homebrewing Blog

The House Brown Ale Series

On January 18, 2023

We have discussed the topic of having “house beers” in the past. These are beers that we have on tap on the regular throughout the year. As homebrewers, we have the ability to learn beer styles and brew them excellently, tweaking recipes to get them to be just right and to our liking. One of the beer styles that Mike wants as a part of his house is English Brown Ale. This post is a first of a series where Mike will brew this style until he gets it just right.

Vacay Brown Ale Recipe

Since he brewed this recipe during his annual holiday break, Mike is calling this beer his Vacay Brown Ale. Here’s the recipe:

GRAINS
68% Maris Otter Pale Malt
17% American 2-row Malt
4.3% Flaked Barley
4.3% Pale Chocolate Malt
4.3% Special Roast Malt
2.1% Extra Special Malt

HOPS
1 ounce (28 g) of Challenger hops – boiled for 60 minutes
1 ounce (28 g) of East Kent Goldings hops – boiled for 10 minutes

YEAST
1 packet of Lallemand LalBrew Windsor Ale Dry Yeast

WATER
Spring water with 1.5 g of calcium chloride and 1.5 g of calcium sulfate added

DETAILS
Fermented for 2 weeks at room temperature.
Original Gravity: 1.052
Final Gravity: 1.011
ABV: 5.5%

Our House Brown Ale Tasting Notes

First off, hats off to Mike for a crystal clear beer. The copper color really shines. It could be a little darker to wear the brown ale name better.

Remember, this is a House Brown Ale series. He can modify the color as a part of the process.

Secondly, the head is off white with a nice lacing on the glass. The aroma took a bit to get used to, but after a few sips, the malt presence is clear.

The flavor has a nice harmony of malts. We like the wheat toast note, and the lack of caramel notes.

For next time, Mike is going to play around with using chocolate malt instead of pail chocolate malt and maybe switch up the yeast.

We will have to see how the next iteration goes.

BREW ON!

Small Batch APA – Closed Fermentation & Transfer

By John Krochune

On January 11, 2023

In Experiments, Videos

Mike brewed a small batch American Pale Ale (APA) to practice a closed fermentation and transfer of his beer to his keg. We know that oxygen is the enemy of hoppy beer. To defend against it, Mike has been playing around with batch sizes and repurposing some of his equipment to do complete closed fermentation. Learn more about this APA and what he did to preserve that hops goodness.

Look at that American Pale Ale.

Small Batch APA Recipe

Mike has a simple recipe for you to follow – His Pale Ale # 6

Batch size: 3 US gallons

GRAINS

80% Dingemans Belgian Pilsner Malt (1.6° L)
20% Light Munich Malt (~7° L)

HOPS

1.5 ounces of Cascade hops at 60 minutes left in the boil
2 ounces of Cascade hops for 10 minutes left in the boil
2 ounces of Amarillo hops for 10 minutes left in the boil
1 ounce of Citra hops added as a dry hop

YEAST

1 packet of LalBrew Verdant IPA yeast

WATER

Spring water treated with 1.5 grams of Calcium Chloride and 3.2 grams of Calcium Sulfate
Profile:
72 ppm of Calcium
49 ppm of Chloride
100 ppm of Sulfate
0.9 ppm of Magnesium

OUTCOMES

Original Gravity: 1.048
Final Gravity: 1.010
ABV: 4.99%

Our Tasting Notes

The color of this beer is a hazy dark gold with a strong citrus aroma. The body was medium and the mouthfeel was soft. The flavor is a wonderful marriage between tropical and citrus flavors. The simple malt profile supported the hop flavor and we feel the lack of Crystal malt was a big part of this beer’s success.

Mike’s Closed Fermentation Process

With the small batch size (3 US gallons), Mike ferments right in his Torpedo keg. He uses a grey gas out connection with a blow off tube on it. At the end of fermentation, he transfers to another Torpedo keg that has been sanitized and purged with CO2.

He has modified his dip tube in his fermentation keg so that it sits a few inches off the top so that the trub doesn’t transfer over to the serving keg.

For this beer, he did open the fermentation keg to add his dry hops but he did it quickly. His big success is with the small amount of hops that he used. It still brought big flavor to the beer. With his process, he feels this beer will maintain its aroma and flavor profile for a long time.

BREW ON!

Viewer Submitted Beer Recipe #2 – Dry Stout

By John Krochune

On January 4, 2023

In Homebrew Club, Recipes, Videos

After taking a few months to focus on the Jar of Destiny challenge, we’re back to run through our Viewer Submitted Beer recipes. We started this series last year and we got a good number of submissions. The first beer we brewed was an extract NEIPA recipe, which we really liked. This time, Mike brews a dry stout from a viewer named Michael from Sweden.

Let’s take a look at how our second beer of the series came out.

Look at that dry stout!

The Dry Stout Recipe

Brew Dude Mike brewed this recipe as it was sent to us. If you are taking notes at home, be sure to see the batch size.

Batch Size: 2.7 Gallons
Boil size: 3.9 gallon

GRAINS
3.67 pounds of Maris Otter malt
0.92 pounds of Roasted Barley
0.92 pounds of Flaked Barley
0.31 pounds of Rye Malt
0.31 pounds of Malted Oats

HOPS
0.729 ounces of Challenger hops at 6.9% AA for 60 minutes
0.367 ounces of Challenger hops at 6.9% AA for 15 minutes
0.676 ounces of East Kent Goldings hops at 5% AA for 15 minutes
0.462 ounces of East Kent Goldings hops at 5% AA

YEAST
Wyeast 1469 West Yorkshire Ale

INSTRUCTIONS
Mash 150°F for 60 minutes with hot water addition for mash out at end

Tasting Notes

The appearance of this beer was opaque black with some brown highlights near the edges when held up to the light. The head was dark tan.

The aroma had whiffs of rich malt and dark fruit. The mouthfeel was medium full. The flaked oars and rye brought

The flavor had notes of dark fruits and vanilla. For a dry stout, it had a perceived sweetness. We think that Brew Dude Mike boiled the wort longer than the recipe called for, which caused a different flavor profile.

No matter – this beer was a great wintertime brew and we enjoyed it.

You can find the original recipe here.

Thanks Michael – Skål and Brew ON!

Homebrew Jar of Destiny: The Fifth Pick

By John Krochune

On December 28, 2022

In Style Profiles, Videos

How about that? The Homebrew Jar of Destiny series has been picked up for another year of beer style exploration and homebrewing challenges. The Jar started us on this path early in 2022 and will continue for at least another year. Here are the fifth picks to start off 2023!

The Fifth Pick From The Homebrew Jar of Destiny

What Beer Styles Were Picked?

This time around, we got a couple of interesting selections:

25 C – Belgian Golden Strong Ale

From category 25, it’s another Strong Belgian Ale for me. This time, its the Belgian Golden Strong Ale. It’s similar to the Tripel (see the link below) so I will need to figure out the differences before I brew. I still have some of the former beer so we will need to taste them side by side too.

19 A – American Amber Ale

From the Amber and Brown American Beer category, we have the challenge of brewing an American Amber Ale that can stand out from the beers we have in our memories and the ones that are still available today. Can Mike brew an excellent version of the style? We shall see.

Thanks for following along on this path of homebrewing righteousness. We will have the outcome of our brews before March 31, 2023.

Here are all the links to the JoD series as of the posting date.

See All The Picks

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

See All The Results

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

Homegrown Hops Harvest Ale 2022

By John Krochune

On December 21, 2022

In Hops, Recipes, Videos

Another year, another harvest, another harvest ale.

Yes, it’s the Harvest Ale 2022!

Using homegrown Chinook hops from the backyard, we brewed this beer that has some interesting grains and an Omega yeast. Here’s the video where we talk about it.

If you’re following along at home, check out this Harvest Ale 2022 recipe:

2022 Harvest Ale Recipe

WATER

Tap Water treated with a Campden Tablet

GRAINS

5 pounds of Rahr Pale Malt (2.3 kg – 44% of the bill)

5 pounds of Simpsons Golden Promise Malt (2.3 kg – 44% of the bill)

12 ounces of Briess Blonde RoastOat Malt (340 g – 7% of the bill)

8 ounces of Flaked Barley (227 g – 4% of the bill)

HOPS

2 ounces (56 g) of Homegrown Chinook Hops at 11.8%AA for 60 minutes

Another 2 ounces (56 g of Homegrown Chinook Hops at 11.8% AA for 20 minutes

Yet another 2 ounces (56 g) of Homegrown Chinook Hops at 11.8% AA at flameout

YEAST

Omega Yeast OYL052 DIPA

DETAILS

Mashed at 150 °F (66 °C) for 60 minutes

Fermented 2 weeks at 68°F (20° C)

Original Gravity: 1.056

Final Gravity: 1.011

ABV: 5.91%

What Did We Think? – Tasting Notes

The summer was a hot dry one but the hops grew well. The harvest was plentiful, yielding more cones than I will use. This beer has a hazy yellow color with a rocky white head. The aroma has soft malt tones with grassy hops and some yeast esters. The flavor is focused on resiny hops but finishes with a smooth, pillowy malt mouthfeel that is coming from the oat malt and the flaked barley.

Someday I will stop fooling around with the grains and stick with one standard bill. Until then, let’s appreciate each harvest with something different every year. May the next growing season be ever in our favor.

BREW ON!