Pours red-tinged copper. White head. Big hop nose. Round malt flavor, smooth, with big citrus hop finish. Decent lacing. Did I say citrusy? Piney too. Malt backbone keeps it smooth.
Poured from a growler.
Author:
Batch 27: American Wheat
Posted by – 2010-05-31
2010MAY31
- 5lb 2-Row Pale
- 5lb Wheat
- 1 lb Munich
- 1/2lb Crystal 10L
~4g mash water, strike @ 165*F
one step infusion mash 60min @ 152*F
~6g sparge water @ 175*F
Boil
60min:
0.5oz Northern Brewer
0.5oz Saaz
15min:
0.5oz Saaz
0min:
0.5oz Saaz
OG: 1.043
Pitched White Labs California Ale Yeast (WLP001)
(source)
2010JN10
Racked to secondary.
SG: 1.004
NOTES: My sample was fairly clear. Low hop aroma. Not very wheaty, there’s a bit of a medicinal flavor at the finish.
2010JN16
FG: 1.004 (5.95%)
Primed with 3/4 cup brown sugar
54 12oz bottles
[TASTING] Revolution Brewing Eugene Porter
Posted by – 2010-05-31
Pours black, with coffee-colored head. Head subsides to a fine lace on the glass. Dark roast nose, a hint of chocolate. Smooth, even roast flavor. Any hops bitterness is absent, the malt dominates. Coffee finish.
Poured from a growler, hand delivered from the brewery.
Soda Batch #6: Ginger Beer
Posted by – 2010-04-14
2010APR14
* 3oz ginger root
* juice from one lime
* 1 teaspoon Cream of Tartar
* 2 dashes of cayenne pepper
* 1 1/2 cup turbinado sugar
* 4 quarts water
~40min:
Combined ingredients and 1 quart water. Brought to boil and simmered.
0min:
Added 3 quart water.
Activated 1/2 teaspoon Red Star Champagne Yeast in 1/2cup ~100*F water.
Pitched yeast.
8 16oz. bottles
Batch 26: Patersbier
Posted by – 2010-03-20
2010MAR19
- 9lb Belgian Pilsner
~3g mash water, strike @ 160F
one step infusion mash 60min
~5.5g sparge water @ 210F, collecting ~7.5g
Boil
60min:
1.5oz Hallertau (3%)
10min:
0.5oz Saaz (2.8%)
OG: 1.042
Pitched Wyeast Activator Trappist High Gravity 3787
(source)
2010MAR31
Racked to secondary
SG: 1.011
2010APR09
FG: 1.006 (5.3% ABV)
Primed with 2/3 cup brown sugar
56 12oz bottles
Thin mouthfeel. Nice, full pilsner malt flavor. Crisp finish. Funky yeast flavors: not so much.
[TASTING] Magic Hat Vinyl Lager
Posted by – 2010-03-8
Pours reddish amber, head fades to lace quickly. Malt aroma and flavor, a little hop backbone. Finishes clean, an easy quaff. A robust lager.
I was looking forward to this year’s HiPA, I’ll have to look elsewhere for a spring IPA.
Bold name. Great label.
Batch #25: IPA
Posted by – 2010-02-5
2010FEB04
FG 1.010 (6.5% ABV) courtesy the ABV calculator
Primed with 3/4 cup dark brown sugar
56 12oz bottles
Soda Batch #3: Sarsaparilla
Posted by – 2010-01-16
2010JAN14
* 3 teaspons Sarsparilla extract
* 1 cup cane sugar (~half turbinado “raw”, ~half white)
* 2 quarts water
Combined sugars and extract with 1 quart of warm tap water. Stirred to dissolve, added 1 quart of cool tap water.
Activated 1/4 teaspoon Red Star Champagne Yeast in 1/4cup ~100F water.
Pitched yeast.
4 16oz. bottles
Soda Batch #2: Ginger Beer
Posted by – 2010-01-16
2010JAN14
* 1 3/4oz ginger root
* juice from 1/2 a lime
* 1/2 teaspoon Cream of Tartar
* dash of cayenne pepper
* 1 cup cane sugar (~half turbinado “raw”, ~half white)
* 2 quarts water
~40min:
Combined ingredients and 1 quart water. Brought to boil and simmered.
0min:
Added 1 quart water.
Activated 1/4 teaspoon Red Star Champagne Yeast in 1/4cup ~100F water.
Pitched yeast.
4 16oz. bottles
2010JAN16
Maybe a bit too sweet, but better than last time. Nice ginger flavor with a capsicum finish.
Batch #25: IPA
Posted by – 2010-01-10
2010JAN09
- 13lb American 2 Row
- 1/2lb Crystal 10L
- 1/2lb Crystal 20L
~4g mash water, strike @ 175F
one step infusion mash 50min (136F)
~5g sparge water @ 175F, collecting 7g
Boil
75min:
1oz Magnum (11.0%)
0min:
1oz Centennial (?%)
2010JAN10
OG: 1.055
Pitched White Labs California Ale Yeast WLP001
2010JAN16
Racked to secondary.
SG: 1.026
2oz Centennial (?%)
2010JAN17
Yeast looks to be re-activated, the fermenter is now in a warmer corner of the house.
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(source)
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