29-2014 September Heather Stout

29-2014 September Heather Stout

5# Six Row
1# Biscuit

8oz Crystal 150L
8oz Black Malt
8oz Honey

Mash 1.5 hours at 155F

Boil 1 hour

.5oz Glacier for 60 min

.25oz Glacier for 15 min
2 0z Heather Tips for 5 min

.25oz Glacier for 0 min

Muntons Standard Yeast

1 Tsp Yeast nutrient - 15 min

Whirlfloc tablet  - 15 min

9/16/2014 - 1.049 at 75F stout. 1.050 corrected. Specs : https://drive.google.com/file/d/0B2HykLWXcL60UW9fVUxGOWppa28/view?usp=sharing
9/28/2014 - 1.020
10/3/2014 - 1.011
10/5/2014 - 1.011
10/7/2014- 1.011
10/8/2014 - 1.011 Of course I bottled!
10/30/2014 - Once in a while I like to open bottles prematurely. So here goes.
There was a nice moderate cream colored head that lasted for about 2 minutes but kept an even layer. The smell was intoxicating in terms of "Wow, there's a lot going on in here". I think the heather tips are doing that. Heather tips are good in a stout. I can smell 'pine'. There is a coffee/medicinal in a good way smell.
I taste the bitter from the black malt. It is full bodied and smooth. 5.1% ABV
12/12/2014 - This was a good one especially with the added Heather tips. My wife liked this one.

Big Ditch Brewing Company and other things in Buffalo, NY

    Yes, there has been a noticeable movement of rising beer brewers and humans starting up brewing businesses. Of course they were always there -  it's just that more people are appreciating it. We have more freedom to experiment with with different ingredients. It would seem that beer is more complex than wine.
I had started home brewing over 2 years ago. It's fun, I've learned a lot. It's a hobby and science that I find interesting. What better way to learn about bacteria and chemistry!
Through the years I have upgraded my equipment and have taken it up further where I feel like I want to be in the industry ( I was formally a graphic designer). To me, it's like cooking. There are recipes, ingredients and experiments.
I am happy to see new breweries rising in my new hometown in Buffalo, NY ( I was born in New York City).
I always promote and try to get my friends to try out new beers from local or small time breweries. I educate them on the the protein benefits and how it is actually better for you than mass produced beers (  I was raised on Heineken).
A crew that I'm looking forward to is 'Big Ditch Brewing'. I love to hear that a bunch of guys from different walks of life from engineering to chemistry got together to form a beer company.
As a home brewer myself I have been a cook and engineer where I had to mash and cool beer wort from 200F to 60F in 15 minutes using a plate chiller connected to my faucet with an adapter and to use the waste water to water my hops.
I plan on going to the Big Ditch Brewing Company's opening day. I want to drink their beer but even better, I hope to be one of the crew that is actually serving it.

#bigditchbrewing

@bigditchbrewing

Yours truly,

Bruce P. Squirrel