Get your beer on!Get your beer on!

Cleveland Beer Week is upon us, with dozens of great breweries descending upon Cleveland in a host of locations throughout the city. Jammin’ brews will be available from East to West in our fair City of Cle, from XYZ Tavern to the Cedar Lee–and from North to South.

Love Stone Brewing Co? Great Lakes? Hoppin Frog? Fat Heads? They’re here. 21st Amendment? Dogfish Head? Smuttynose? Sierra Nevada? They’re here. Beer will be flowing and locations will be hoppin–literally in a whole slush of senses.

If you love beer, this coming week is a GREAT week to be in Cleveland. I’m definitely going to find a way to get away from the children, out of the house, and hit a few locations for some frosty pints!

For more information including events, breweries, and locations check out http://www.clevelandbeerweek.org/

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Conway CloneConway Clone

gravity

Is in the keg. Took the final gravity reading at 1.015, a bit higher than what I expected, especially given the large, highly-active starter that I pitched. But, it has a nice color and taste, even though flat. Now I just wait for carbonation.

Commodore Perry CloneCommodore Perry Clone

Great Lakes Brewing Co. – Commodore Perry IPA

Just brewed on Saturday. First time in a long time.  Details unnecessary, but back on the hoss. I’ve committed myself to brewing a Commodore Perry clone repeatedly until I get it right.  An homage to a great beer.

Noting meticulously my errors and successes. So this is round one.  In the future, I’ll brew 2.5 gallon increments! =)

Here’s the recipe I went with.  Variations in the future will be noted.

Recipie

IngredientQuantity
Rahr Malt (2 Row) (1.9 SRM)15 lbs.
Caramel/Crystal Malt – 30L (30 SRM)1 lbs.
Honey Malt – (25 SRM)1 lbs.
Simcoe 13.0%1 oz. 60 min.
Cascade 5.50%1 oz. 30 min.
Willamette 5.50%.5 oz. 30 min.
Cascade 5.50%.5 oz. 20 min.
Willamette 5.50%.5 oz. 20 min.
Cascade 5.50%.5 oz. 10 min.
Willamette 5.50%.5 oz. 10 min.
London Ale Yeast (Wyeast Labs #1028)2L starter
Cascade 5.50%.5 oz. Dry Hop.
Willamette 5.50%.5 oz. Dry Hop.

Hit my targets right on the money. It was beautiful. Too beautiful. I’m waiting for the other shoe right now, in fact.

Struck at 171 degrees and got a mash temp of 156.4.
Let it sit for un hora.
Then my seven-year-old son popped in to start helping me and broke yet another hydrometer.
But together we pushed on to triumph.
He helped through all the runs and vorlaufs:

  • 1st Run @ 149 degrees, 3 gallons, 23 brix, 1.094 SG (no hydrometer)
  • 2nd Run @ 143.5 degrees, 2 gallons, 23 brix, 1.094 SG (no hydrometer)
  • 3rd Run @ who cares degrees, 2 gallons, 9 brix, 1.034 SG (no hydrometer)
  • Wort in 8 gallon pot at 7.0 gallons, 17.5 brix, 1.068 SG (no hydrometer)

Boiled for 70 mins, various hop additions, son helping with hop socks and sniffing and considering the differences between hop varietals. While also stirring the 7 gallons of boiling wort and causing me no end to terrible scenarios in my mind, esp while touching the ball valve on the boil pot.

Got a post boil volume of around 6 gallons at 1.079 OG, pitched the yeasties, and …

The fermentation is sluggish. Smells bad. May have effed up the starter. Sour Commodore anyone? I could be pessimistic, too. Stuck my nose in the fermenter and had my eyebrows burned off.  Loving life. If this one is bad, I’ll do another.

Brew Day!Brew Day!

Took my floating holiday from work today and am brewing an Arrogant Bastard clone; the wonder work of Stone Brewing Co. (I’ll add some holiday spices in the secondary to give it a proper Christmas kick.)

Using the following recipe, which I picked up at Homebrew Talk:

  • 11.5 pounds pale two-row malt
  • 1.0 pounds crystal 120
  • 0.5 lb Special-B
  • 0.75 lb Biscuit
  • 0.5 lb Aromatic
  • 0.5 lb CaraMunich
  • 1.25 oz chinook pellets (12.5 aa%) (15.6 AAUs) @ 90 min
  • 1.0 oz chinook pellets (12.5 AAUs) @ 30 min
  • 0.5 oz chinook pellets (6.25 AAUs) @ flame out
  • 1 tsp Irish moss
  • White Labs WLP007 or WLP001 (English Ale Yeast)

Preparation:
Mash at 155 degrees for 60 minutes. Boil for 90 minutes, adding the hops according to schedule. Add Irish Moss last 5 minutes of the boil. Cool wort and pitch yeast. Primary ferment at about 68 F for 7 to 10 days. Secondary fermentation optional. 

Specifics:
Style Strong Ale
Recipe Type All Grain
Batch Size 5 gallons
Original Gravity 1.074
Final Gravity 1.018
Boiling Time 90 minutes
Primary Fermentation Glass, ~ 68 F, 7-10 days
Secondary Fermentation optional
Other Specifics 75 IBUs, about 7% abv.