Posts Tagged ‘ales’

The brew: American Wheat part II. The last wheat I brewed was about 2 months ago, and the last beer I brewed was almost 1 1/2 months ago. Work and life have been so busy – I ended up having to squeeze in a brew day last minute.


Photo courtesy:


The absence of Bells Oberon in California has me craving a crisp and clean wheat that I can have a few pints of in this triple digit heat, no water having, California summer. The last wheat brewed unfortunately fell to my friend, Acetaldehyde. It might’ve been high fermentation temperatures, bacterial infection, an underpitched amount of yeast, or any combination of a few other post boil factors. I’m sure there were at least a few other things going on in that batch, but the green apple and fruity esters overpowered just about everything else. So I decided to keep going with the same recipe.



Here’s what was supposed to happen:



American Wheat Recipe (Based on Jamil Z. Recipe)


  • 5 lbs. 8 oz. US 2 Row (50%)
  • 5 lbs. 8 oz. White Wheat (50%)
  • 1 oz. Williamette at 60 mins
  • .3 oz. Williamette at 0 mins
  • .3 oz. Centennial at 0 mins
  • American Hefe Strain (WLP 320 or Wyeast 1010)
  • Single Infusion Mash at 152 F for 60 mins



According to BeerSmith (for my equipment profile):


  • OG: 1.054
  • FG: 1.014
  • ABV: 5.3%
  • 19.3 IBUs


Here’s what really happened: 

The brew day setup.

The brew day setup.


Everything went according to plan. I entered it into a few competitions, and it took gold in each one… Okay, not really. I actually haven’t even tasted it yet. I will be transferring from primary to keg tomorrow, so it should be ready in about a week.


But the brew day really did go as well as I hoped. I used a nylon mesh BIAB bag as my false bottom, which was used in combination with the bazooka screen. The 11 lbs. grain bill with 50% wheat in my 5 gal. mash tun worked out just fine – No stuck sparge  like last American Wheat brew day!


I did mash a little higher than I expected – 155 F. I was trying to make up previous experience with my mash tun losing several degrees over the duration of the saccharification rest. Fortunately or unfortunately, the 155 F was consistent throughout the entire mash. For my purposes (drinking at home), the 3 degree difference will not be a major issue. I did pitch warmer than I wanted. I was aiming for around 70 F, but pitched around 80 F due to time constraints on the brew day.


Other than that, the day was fairly uneventful. I put the glass carboy in the fermentation chamber set for about 65F (the temp controller probe was taped to the carboy surrounded by some cloth to try to get a closer read). Here’s to a successful batch of American Wheat!

This post roughly marks this blog’s 1 year anniversary! Thanks for reading! Don’t forget to also find me at!
Not too long ago, I saw a “web coupon deal” for a tour with tastings for two at a local brewery for a fairly reasonable price. I told my wife and friends about the deal in an attempt to get a small group to go with – new beer with friends is always a better experience. Local brewery tour and tastings? Check. Reasonable price? Got it. Friends to drink with? Done. It was only natural that I purchase this coupon.

Photo courtesy:

So my friends and I make the trip, and upon entry to the tasting room I was quite impressed. Great looking decor, friendly and knowledgeable staff, great beer selection, and board games along with the giant Jenga set that seems to be a must have in every brewery around town.

We took the tour of the 7 bbl. brewery,  shared laughs and kettle-envy, then sat down to enjoy our double-digit tastings. We started with the lighter, cleaner ales and made our way through to the stouts and porters. We talked about the ones we like, and the ones we didn’t. The words “buttery,” “astringent,” and “apple flavors” may or may not have been said at our table. In the end, many of the 5 oz tasters were still over halfway filled, and my friends and I opted to go to our typical go-to taphouse.

Now, this is not a criticism of the brewers or the brewery. Are my friends and I Master BJCP judges or even award winning home brewers? No. But we can tell you what we like, and what doesn’t taste right to us in a given beer. Perhaps these were off flavors. Or, perhaps some of these flavors were on purpose as part of the brewery’s style. I believe it’s up to us as the consumer to determine that.

The unpopular opinion here may be that it is acceptable for a brewery patron to not like a brewery’s beer. It is also okay to not see through a beer’s flaws simply because it was made locally. I don’t necessarily think there is a craft beer bubble in front of us, but I do believe the breweries that are making flawed or less than stellar beer may not survive as a business.

Photo courtesy: ETFTrends

According to the Brewers Association, a little more than 20 years ago there were less than 600 breweries in the United States. In 2014, the number of total U.S. “craft” breweries topped 3,418 with the number growing every day. The number is sky rocketing with little sign of slowing down. With this tremendous growth, occasionally a beer with “flaws” may be produced and sold to you.

I have listed some of these “flaws” or off-flavors (from that you may find in a beer, commercial or homebrew. If you find them in a beer from a local brewery, should you throw the taster in their face and write a 2 page, 1/2 star review on every craft beer platform and forum?  I would venture to say that it would be more beneficial if you didn’t, and instead, you should probably have a discussion with someone at the brewery. Maybe they will thank you for the feedback. Or maybe you will learn something about the beers produced or the beer styles.

Off-Flavors and Brief Description
  • Acetaldehyde – Green apples, grassy (not from hops), vinegar or cider-like
  • Astringent – Tannic or tart, unpleasant
  • Diacetyl – Buttery, nutty, reminiscent of butterscotch, oily
  • DMS (Dimethyl Sulfide) – Cooked corn, vegetables
  • Lightstruck – Skunky, mercaptan
  • Oxidation – Cardboard, wet-paper, stale, sherry or leathery; musty or earthy
  • Phenolic – Band-aid, cloves, bananas, smoky, plastic, medicinal
  • Solvent – Pungent, harsh, acetone or turpentine
  • Sulfury – Rotten eggs, meaty, struck match, burn rubber

Photo courtesy:

This list is obviously a brief summary and is not all inclusive; it is only intended to serve as another quick reference. There is at least 2000 lbs of information out there on these off-flavors, their causes, and how to troubleshoot them if you run into issues in your own brewing. You can also check out the Beer Judge Certification Program or the How To Brew websites, which also have a ton of information on beer styles and/or off-flavors.

Did I make a mistake somewhere? Do you disagree with anything written? I’d love to learn and have a respectful conversation with you! Feel free to reach out to me on the Twitter, or you can email me at
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Today’s brew: Everyone’s favorite, THE American IPA. Like much of the world, my mainstay is the American IPA. I love most styles, but I tend to favor the Fresh Squeezed (Deschutes), Deep Ellum IPA (Deep Ellum Brewing), and million other IPAs on the market. I figured most of my non-American Lager fans do too, so why not get a decent and consistent recipe down.
My working layout (My morning IPA not pictured).

My working layout (My morning IPA not pictured). New school on the left (, old school on the right (Notebook)

Here’s what was supposed to happen:

American IPA Recipe – 5.00 gal Batch (Based on Brewing Classic Styles Recipe)

  • 12 lbs, 12 oz. US 2 Row
  • 12 oz. Munich
  • 1lbs. Crystal 20°L
  • 4 oz.Crystal 40°L
  • 1 oz. Magnum at 60 mins
  • 1 oz. Centennial at 10 mins
  • 1 oz. Simcoe at 5 mins
  • 1 oz. Amarillo at 0 mins
  • Fermentis SafAle US-05
  • Single Infusion Mash at 152 F for 60 mins

According to BeerSmith (for my equipment profile):

  • OG: 1.069
  • FG: 1.015
  • ABV: 7.18%
  • 62.8 IBUs
Here’s what really happened: 

The brew day actually went fairly smoothly. I stayed on course with my intended recipe. My issues with the brew day took place pre-boil. The grain bill of almost 15 lbs. made my poor little 5-gallon mash tun work far harder than it should’ve. The mash was extremely thick, but I used a BIAB mesh bag as a false bottom over my bazooka screen. Multiple sparges were needed, but no stuck mash here! Since I can’t measure the exact volume of my wort, I can’t determine an accurate efficiency %. But that is one thing to plan for as I nail down my processes.

Not only was my mash thick, but I also had issues with my mash temperature. The plan was to dough in around 165°F, but by the time the entire grain bill was stirred in, I was mashing at the low end of the Beta-Amylase range of around 140°F. I hope the beer doesn’t turn out as dry and light as the numbers make it out to be.



Photo courtesy:
BJCP Guideline 21A – American IPA (2015):

Overall Impression: A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American or New World hop varieties. The balance is hopforward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through.

Commercial Examples: Alpine Duet, Bell’s Two-Hearted Ale, Fat Heads Head Hunter IPA, Firestone Walker Union Jack, Lagunitas IPA, Russian River Blind Pig IPA, Stone IPA

On a separate note, you can now find me as a contributor on Check out my posts along with a variety of others written by an awesome team!

Beers: Great Divide Brewing Co Yeti Imperial Stout vs. Founders Brewing Breakfast Stout

Yes, another stout vs stout tasting. The main reason is that my “variable” beer this year is currently the stout, and I am still trying to figure out if I want to stick with that or to try to brew a different darker style. I acknowledge the beers are different; yet, this will allow to point out similarities and differences in the two beers. This is my first second with written notes. Specs of each beer below:

Great Divide Brewing Co. Yeti Imperial Stout
Pkgd: 10/29/2014
ABV: 9.5%
75 IBUs
Temp: Unknown – Warmer than typical refrigerator temps.

Founders Brewing Breakfast Stout
Pkgd: Unknown
ABV: 8.3%
60 IBUs
Temp: Unknown – Slightly warmer than typical refrigerator temps.

Great Divide:
Sweet aroma (Maybe this is the roast/toffee character?). Tan-to-brown head with high SRM (Dark brown to black) body. Medium body and carbonation. Almost low carbonation, very fine bubbles. Sweet caramel toffee, with the roast and bitterness creeping up in the back.

Much more chocolate and coffee to the nose. Light tan head with dark, opaque body. Medium to low carbonation. Light mouthfeel. Less chocolate and more coffee as the tasting progresses. Perceived bitterness is much lower.


The Breakfast Stout seems much lighter bodied and much less bitter than the Yeti – though, this was expected given the different styles. Still, it was unexpected for these two to be 15 IBUs and a little over 1% ABV in difference, but to taste quite different.  The Breakfast Stout (Double Chocolate Coffee Oatmeal Stout) is the style that personally comes to mind when I think of the “stout” style. The Yeti surprisingly drinks like a lower ABV/IBU stout – very smooth, and on the right night I might have 2 to 3 in a session. I would like to see how this compares with the likes of a Old Rasputin’s RIS.


As always, feel free to reach out to discuss the tastings, or if you have tips on tasting please let me know! Cheers!

I acknowledge the beers are different; yet, this will allow to point out similarities and differences in the two beers. This is my first tasting with written notes. Specs of each beer below:

Bell’s Kalamazoo Stout
Pkgd: 06/13/2014
ABV: 6%
Temp: Unknown – Warmer than typical refrigerator temps.
Left Hand Brewing Co Milk Stout
Pkgd: Unknown
ABV: 6%
Temp: See Bell’s.

Sweet, almost soy sauce aroma. Tan head with high SRM body. Chocolate with deeper notes of roast. Medium body and carbonation. Almost low carbonation. Chocolate in the back, but more roast than chocolate. After taste imparts fruity raisin like qualities.
Left Hand:
Much more chocolate to the nose. Hints of roasted coffee. Light tan head with dark, opaque body. Nice lace. Medium to low carbonation. Lighter mouthfeel. Less chocolate as the tasting progresses. More roast.


The Milk Stout seems much sweeter and lighter bodied than the K Stout. There’s a slight perceived astringency to the Milk Stout when compared to the K Stout. The K Stout appears to be less transparent, but has less roast to it. The K Stout is flavored in this pair as the lactose added a certain quality outside of my preference
*Note: Pretzels are apparently not a good snack with the stouts.*