32-2014 Dec Honey Gingerbread Ale

32-2014 Dec Honey Gingerbread Ale

3# Batavia 2-Row

2# Biscuit

1# Crystal 20L

1# Orange Blossom Honey

11oz Brown Sugar

Mash 1.5 hours at 155F

Mash out 10 min at 170F

Boil 1 hour

1oz German Tetnanger for 20 min

Muntons Standard

1oz Pumpkin Spice - 20 min

4oz Ginger Root - 20 Min

1/2 Tsp Yeast nutrient - 15 min

Irish Moss  - 15 min

12/09/2014 - 1.015
Recipe : https://drive.google.com/file/d/0B2HykLWXcL60bUQyT0Y3ZDVtLVU/view?usp=sharing

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.

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

28-2014 August Summer Fuggle Ale

28-2014 August Summer Fuggle Ale 

5# Two Row

8oz Crystal 150L

Mash 1.5 hours at 155F
Mash out 10 min at 165F
Boil 1 hour

.5oz UK Fuggles for 30 min

.25oz UK Fuggles for 10 min

.25oz UK Fuggles for 0 min

Muntons Standard Yeast

1 Tsp Yeast nutrient - 15 min

Whirlfloc tablet  - 15 min

8/15/2014  - My first brew in Buffalo, NY. Yay, I finally moved! OG = 1.046 at 60F (pic is 1.045 at 70F). Here is the PDF recipe : https://drive.google.com/file/d/0B2HykLWXcL60aXhya1lQZFpnTTA/edit?usp=sharing
8/21/2014 - Gravity = 1.015
8/22/2014 - gravity = 1.015
8/23/2014 - gravity = 1.013
8/24/2014 - gravity = 1.011
8/25/2014 - 1.011
8/26/2014 - 1.011 - oh cool!!! Bottled!
9/9/2014 - and in to the fridge they go!
9/12/2014 - Did a premature sampling. Floral woodsy scent. High notes. Bitter noticeable at first but dissipates slowly. Medium body. I like this one already. Light head. Moderate carbonation. Warmth in belly.
10/1/2014 - Refreshing

Beer Things - Update

What I watch:

http://craftbeertemple.com/videoblog/

http://brewingtv.com/episodes/

http://www.basicbrewing.com/index.php?page=video

Recommended viewing:

"How Beer Saved the World"  - netflix

Where I shop:

http://www.austinhomebrew.com/

Book collection:

-Complete Joy of Home Brewing by Charlie Papazian

-Brooklyn Brew Shop's Beer Making Book

-BJCP style guidelines

-The Oxford Companion to Beer

-Zymurgy - several issues

App:

brewology101.com

Equipment:

http://www.flickr.com/photos/brucepsquirrel/sets/72157632784177092/

Memberships:

 American Homebrewers Association.

I'm in progress of moving!

I'll hopefully be back soon. Still waiting to close on a house. My next brew will probably be called, "Bruce's unemployed in buffalo brew".

27-2014-April-Kolsch Ale

27-2014-April-Kolsch Ale

5# Kolsch

.5oz Hallertau Hersbrucker Germany at 30 min

.25oz Hallertau Hersbrucker Germany at 15 min

.25oz Hallertau Hersbrucker Germany at 5 min

Muntons Standard Yeast

Yeast nutrient

Whirlfloc

4/21/2014-1 and half hour infusion. 1.040 OG. There were still a lot of particles that were actually clumping. Maybe it was the long cooling process ( 2 hours).
4/23/2014 - an almost citrus scent start

8/15/2014 -  I'm still trying to find my photo specs and tasting notes for this batch since I was busy packing to move. Here are recipe specs : https://drive.google.com/file/d/0B2HykLWXcL60N21Ebjl0S24zN1k/edit?usp=sharing

26-2014 April-Ginger Oktoberfest

26-2014 April-Ginger Oktoberfest

3#2oz Munich Malt
2#4oz German 2 row pilsner
4oz Caramunich
4oz Caravienna
4oz Corn Sugar

.5oz Perle at 20min
.25oz Haulertau Germany at 15 min
.25oz Haulertau Germany at 5 min

Saflager S23

Yeast nutrient
Whirlfloc
Ginger Root at 15min

4/1/2014-2nd attempt with the same recipe. Adding Ginger Root. I added corn sugar because it was a primer that I had left over from an old recipe.
1.043 at 60F
4/4/2014 - yeast quick start. apple cider.
4/11/2014- gravity 1.019
4/20/2014 - 1.010
4/21/2014 - 1.010 A lot of particles. Whirlfoc tablet?

8/15/2014  -( searching for my tasting notes). Recipe specs : https://drive.google.com/file/d/0B2HykLWXcL60VzMwVXhjZVF5eEU/edit?usp=sharing

2014 Jan - #25– BPSA Oktoberfest– all grain

2014 Jan - #25– BPSA Oktoberfest– all grain

Munich Malt	3 lbs. 2 oz.	9 °L	1.037	1.035	53%
German Pilsner 2-Row	2 lbs. 4 oz.	2 °L	1.037	1.025	38%
CaraMunich I	4 oz.	39 °L	1.034	1.003	4%
CaraVienna	4 oz.	22 °L	1.034	1.003	4%
Total	5 lbs. 14.00 oz.	11 SRM		1.065

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Perle (Germany)	0.5 oz.	9	Boil	20 min.	Pellet	18
Haulertau Germany (Germany)	0.25 oz.	5.25	Boil	15 min.	Pellet	4
Haulertau Germany (Germany)	0.25 oz.	5.25	Boil	5 min.	Pellet	2
Total	1.00 oz.					24

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
Oktoberfest/Märzen WLP820	69	Medium	52 °F	58 °F

12/31/2013 - 1.042 at 100F. Oktoberfest/recalc..1.048

1/5/2013 – slow starting yeast. No smell yet. It was outdoors but it must have been too cold. Now in the basement.

2/00/2014 - Light Oktoberfest, scent spring floral hops. Light carbonation, bready,Munich, toasty, gravity down to ale set, lager yeast

3/31/2014 – After bad fluctuations of the winter temperature, the lager was good after 2 months of conditioning. After I month, there was a decent head.