31-2014 October Honey Biscuit Lager

31-2014 October Honey Biscuit Lager

5# 6-Row
1# Biscuit
1# Honey Malt

Mash 1.5 hours at 155F

Mash out 10 min at 170F

Boil 1 hour

.5oz US Fuggles for 40 min

.25oz US Fuggles  for 15 min

.25oz US Fuggles  for 0 min

Saflager S23

1/2 Tsp Yeast nutrient - 15 min

Whirlfloc tablet  - 15 min

10/28/2014 - Tuesday OG = 1.048 at 80F. Corrected 1.050.
It was starting to get cold outside so I moved the fermenter indoors.
11/18/2014 - 1.012
11/19/2014 - 1.012 Very bready. Fuggles.
11/20/2014 - 1.012
11/26/2014 - 1.012 Bottling
12/27/2014 - Very carbonated for the small bottles. Lots of foam out.  Tasted fine. Probably on the yeasty side. Not what I expected. Clove. Almost like an Irish red.


Recipe : https://drive.google.com/file/d/0B2HykLWXcL60YU9heFZwWldRaVE/view?usp=sharing

10/28/2014

11/19/2014

30-2014 October Batavia 2 Row Lager (SMaSH)

30-2014 October Batavia 2 Row Lager (SMaSH)

6# Two Row from "New York Craft Malt (Batavia)"

Mash 1.5 hours at 155F

Mash out 10 min at 170F

Boil 1 hour

.5oz US Saaz for 40 min

.25oz US Saaz for 15 min

.25oz US Saaz for 0 min

Saflager S23

1 Tsp Yeast nutrient - 15 min

Whirlfloc tablet  - 15 min

10/17/2014 - 1.030 at 80F. Interesting light pineapple color. The grains smelled like something creamy. Maybe like dough. Corrected 1.032 for 60F. This is definitely an experiment. Notice that this is going to be a lager.I am placing the fermenter outside the house, covered. The temperature looks about right this month. Hehe, Can you say lawn mower?
Specs : https://drive.google.com/file/d/0B2HykLWXcL60ejlicEdSSG85bDg/view?usp=sharing
10/31/2014 - 1.010
11/01/2014 - 1.009 Reminds me of a pilsner
11/02/2014 - 1.008
11/04/2014 - 1.008
11/05/2014 - 1.008 Bottled.
11/22/2014 - I opened a bottled prematurely today. Pretty good. Lawn mower Pilsner.
This is the most lacing that I've gotten in a long time.
12/12/2014 - It reminds me of Budweiser except without the adjuncts.
It's good for a "no frills" beer. I'm gonna try the Batavia 2 row again for something else.

weather week 1:

weather week 2:

weather week 3:

other pics:

Gregorio cigars in Buffalo, NY

Since I've moved here from New York City, one of the first things I looked for (besides beer stores) were cigar stores. There's seems to be at least three prominent ones around that have pretty decent lounges.
I usually look for local implements.
I came across the name Gregorio. It was only the second time around that I actually met him at 'Nice Ash and Cigars working the counter.
Gregorio is a professional roller. He has travelled and has been mentored by masters in Honduras and Nicaragua.
We spoke for a while and I purchased one of his 'Imperial's as I told him that I preferred full body cigars.  I also purchased an old favorite called 'The Nasty' by Acid.  An aromatic.
Looking at the Gregorio cigar, it was well presented down to what looks like a wax label seal.
The roll looked nice and tight. Perfect cap. I also liked the fact that the burn side was wrapped. It makes the cigar easier to light up as it burns the excess leafage.
It stayed in my humidor for about a week until I smoked it outside in my yard.
I made my 'V'cut and lit up.
It had a perfect nice first draw.
I drank water so that I can fully appreciate the cigar. With water, my senses are more heightened because it creates a greater contrast for me. Although, if I am at a lounge I would normally pair it with a whiskey.
The ash-burn held up for at least an inch before it fell off because of the wind ( I was in my backyard).
The Imperial reminded me of the latest beer that I was brewing. It was dark and roasted. Chocolaty. I definitely got the spice from it. Earthy and nutty as well.
The Imperial has a Honduran & Nicaraguan filler. Very filling.
I did have to re-light after a while. I stalled as I was enjoying the end of the daylight.
Over all, I like the way he rolls. I will go back and try a few more samples.
Here is the website if you want to check him out.
http://www.gregoriocigars.com/home.html

#gregoriocigars

Big Ditch Brewing - The year round beers

(this entry is still in progress...)

I was fortunate enough to meet some of the guys that founded Big Ditch at Jack Astor's Bar and Grill.
They had their 3 standards available.

The first one that I tried was 'The Excavator', a rye brown ale.
It was definitely well balanced and smooth as promised. The IBU is marked at 27 with Nugget and Willamette. I myself have only begun to experiment with hops in darker and roasted malts. They seem to behave differently as opposed to hop bahavior in a base of 2 or 6 row. Overall, it was good.

The next one was 'Low Bridge - Hoppy Golden Ale'. Pretty clear. I liked the complexity of it. I feel like you can pair this with a lot of foods. The only thing I did wish was that it would be a little less hoppy. Overall it was pretty good. This would probably be my 'go to' beer.

The last one was 'Hayburner - American IPA'. Wow, that was a nice punch! Apparently I haven't been drinking too many IPAs. I would say that this was the highlight. It is strong at 7%ABV and 80 IBUs. Almost Euphoric. The hop selections were impressive.

These guys know what they're doing. I can't wait to see what lagers they might create.

(pictured below is the The Hayburner)

Dog Biscuits from spent beer grains

I used the grain from my stout recipe and added eggs and peanut butter. I did not have any flour left. I baked it on a pizza stone until it was mostly dry. Good stuff. My pup loves them.