11:11 IPA

Happy 11:11 Friends!

Today marks another great day of brewing here in Vermont.  I've decided to embark on a new adventure in the world of home brewing.  Today is the day I construct my first IPA.  Through word of mouth and local home brew guilds I have fallen upon BeerSmith 2, an excellent recipe builder, that I have used for the first time in this beer.

The question I have gotten most often is why 11:11?  Well it's pretty simple in fact.  I have always managed to find myself looking at the clock at 11:11, be it AM, PM or the date, and I usually send a text message out to friends.  What started as a little joke developed into a pretty interesting habit, better than smoking I guess.  The 11:11 IPA is being brewed on 11/11/13, I missed 11/11/11 by two year...shucks.  The whole premise behind the 11:11 IPA is that I will use 11lbs of malt, using both extract & speciality grain, and 11oz's of hops.  This thing is going to be a face puncher!  I have added my recipe below.  I hope you enjoy it!

11:11 IPA Brew Recipe & Hop Schedule: (5 Gallon)

Malt:

- 3lbs of Crystal Malt (10L - 10SRM)

- 8lbs of XL Malt Extract

Hops: (Pellet Form)

- 2oz. of Warrior (15% AAU) at 90min

- 1oz. of Chinook (13% AAU) at 90min

- 1oz. of Cascade (5.5% AAU) at 45min

- 1oz. of Chinook (13% AAU) at 45min

- 1oz. of Cascade (5.5% AAU) at 0min

- 1oz. of Mt. Hood (6% AAU) at 0min

Yeast:

- 1 package of #1056 Wyeast - American Ale

Dry Hop Schedule: (Pellet Form)

- 2oz. of Mt. Hood (6% AAU) for 7 days

- 2oz. of Citra (12% AAU) for 1 day

I will continue to update you throughout the process, most likely on bottling day.

Cheers and happy home brewing,

That Vermont Beer Guy

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12/22/2013 Update:
Last night was I finally able to bottle the beer.  A bit longer than I wanted, but no complaints.  I final ABV of around 7.5%.  Dry hopping added a wonderfully flavor aroma and a big hop body.  Color was a deep orange/amber.  I bottled conditioned with 96grams of organic cane sugar into a yield of 4.5 gallons.  The finish beer count of 48, 12 ounce beers, and 1, 22 ounce beer.  I will probably wait at least three weeks to enjoy this one.  Very excited.  Happy drinking. TVBG

Hazards Porter (Vanilla Coffee Porter)

A good day of golf at West Bolton  continues with another great day of brewing.  Andrew helped out with this one and hopefully it will turn out a little better than the Maple Pumpkin.  I will keep this one short and post the recipe and hop schedule below.  I hope you try it and enjoy it.

Brewing Recipe & Hop Schedule:

Malts (Extract & Speciality Grains)

- 7.5lbs of Dark Malt extract

- 1lb of Crystal (40L)

- 3/4lb of Chocolate Malt (350L)

- 1/2lb of Black Malt (525L)

Hops (Pellet Form)

- 2oz. of Kents Goldings (5% AAU) at 60mins

Extras:

- 2 Medium Vanilla Beans at last 5mins of boil

- 1/4 cup Green Mountain Coffee Dark Magic Espresso Roast (used during secondary)

- 1/4 cup freshly brewed GMCR Dark Magic on bottling day

Yeast:

- One package of Wyeast 1056 American Ale

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10/17/2013 Update:

I racked the primary into the secondary.  It smelled a bit yeasty but had a delicious chocolate taste.  Didn't get much Vanilla, hopefully that will come in the bottling stage if I choose to use the Vanilla extract (which I didn't end up using).  To spice the brew up a little I decided to add 1/4 cup GMCR Dark Magic Espresso Blend.  I hope the bold and sweet bean will add to the flavor without taking away too much head retention.

Maple Pumpkin Ale

It's that time of year again.  I am brewing my first ever pumpkin ale, tweaked of course.  My Friend GS (we'll call him) is helping me out on this one.  There weren't any fresh local pumpkins available yet so I had to use canned organic pumpkin.  I also used conventional pumpkin spice mix from our local co-op, City Market.  The recipe I started with was "Brewing Classic Styles" Pumpkin Ale, but I tweaked it a little bit.  I am kind of nervous about that, but I figured since I tweaked my first beer it will be okay.  Instead of the adding 2lbs of Pumpkin and 4 teaspoons of pumpkin spice.  I reversed it to 4lbs of pumpkin to 2 teaspoons of Pumpkin spice (*side note...I think the additional sugar from the pumpkin messed with the ABV, cause it was certainly a high alcohol beer).  This combination should provide for an interesting flavor, plus a 1/2 cup of Vermont Maple Syrup should be delicious.  I also added an extra 1oz. of Mt. Hood hops at 30min in the boil.  I have written down the recipe below.  I hope you give it a try and enjoy it!

Brewing Recipe & Hop Schedule:
Malts (Extract and Speciality Grains)
- 7.75lbs of XL Malt Extract
- 1/2lb of Aromatic (20L)
- 1/2lb of Crystal (40L)
- 1/2lb of Crystal (120L)
- 1/4lb of Special Roast (50L)

Hops & Schedule (Pellet Form)
- 1oz. of Kents Goldings at 60min
- 1oz. of Mt. Hood at 30min

Extras:
- Four 15oz. canned organic pumpkin
- 1/2 cup of Vermont Pure Maple Syrup (Grade A)
- 2 teaspoons of Pumpkin Spice

Yeast:
- One package of Wyeast 1968 London ESB

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11/4/2013:
After quite awhile in the conditioning stage I've been able to sample some of my brews.  It seems I've added too much priming sugar.  Lesson learned, but some people have enjoyed it, but I think its a bit "champagne-y".  Still a delicious tasting beer with wonderful maple notes.  Not a whole lot on the spice front, but that's what I expected.

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12/2/2013:
Maple Pumpkin has continued to bother me.  Disappointed with the beer as a whole.  I'll need to focus my efforts next year and really dial in the beer to my preferences.

Cale Ale (American Pale Ale)

Big day today! I went to the Winooski Home Brew Supply Store to buy a couple things to make hard cider.  Next thing you know I am walking out of the store with a 5 gallon home brew kit.  I'm not sure if it was the coffee or just a "good feeling day", but it just seemed right.  I decided to start a nice and easy brew called Sierra Pale-ish.  I seems to be a good crisp and clean beer for my first brew day.  I couldn't be more excited and I hope it comes out tasty.  I can already tell I might tweak it a little to make it my own.  I have put down the recipe below.  I hope you enjoy.

Brewing Recipe & Hop Schedule:

Speciality Grains:

- 1 3/4lbs Caramalt (10L, UK)

- 1/4lb Crystal Malt (60L, UK)

Malt Extract:

- 6lbs XL Malt Extract

Hops Schedule (Pellet Form)

- 1oz. of Chinook (10% AAU) at 60mins

- 1oz. of Perle (8% AAU) at 30mins

- 1oz of Cascade (6% AAU) at 2mins

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*After brewing:

The brewing process went very well.  I'm currently waiting for it to chill so I can add the yeast.  It's going to be tough since I can't left anything (note - I have surgery on 7/23/13 and the recovery time is 6-8 weeks).  I am waiting for my roommates to get home so they can help me.  Once it cools I can add the yeast and put it in the fermenter.

#4 McNeill's Brewing Pullman's Porter

McNeill's Brewing | Brattleboro, VT
American Porter | 5.50%

This was a new one for me.  I haven't had any of McNeill's brews before, and stepping out on a limb and tackling a porter was a big step.  I've been trying to expand my palette and experience the better side of the darker beers.  Thanks to McNeill's for crafting such a unique beer.  It wasn't my favorite and I probably wouldn't buy it again.  Although if I was gifted a nice 22oz bottle I would never complain.

The appearance was a rich, deep and dark-amber, as close to black as it could be.  It poured nicely into a tulip glass and hand a good solid head that lasted throughout the drinking.

The smell was dominated by a roasted hop and malt smell with subtle soft hints of chocolate, coffee & honey.

It tasted rich of honey with a surprising hop finish, although the coffee and chocolate didn't carry over from the nose it didn't loose any points on taste for that reason.

The mouthfeel was a bit light for a porter, seemed to be more along the lines of a black IPA,  but I'm not complaining.

Thanks to McNeill's for crafting this special Vermont porter.  I would certainly recommend anyone traveling in the southern Vermont area to stop by their pub and brewery to grab a drink.

Cheers,

TVBG

#3. Foley Brothers India Pale Ale

Foley Brothers Brewing | Brandon, VT
India Pale Ale | 7.0% ABV

I picked up this brew in a 22oz. bomber at Winooski Beverage in Winooski, Vermont.  I poured the IPA into my 16oz. tulip glass.

I had high hopes on this beer because their Ginger Wheat beer has done so well on the forums.  Unfortunately I wasn't as impressed with the IPA as with the Ginger Wheat.  The appearance was a hazy pumpkin orange with moderate head.  The nose picked up little hop, but mostly bread and malty notes.  The taste also wasn't quite there for me.  It mostly reminded me of switchback with a tiny bit of hop.  I was most disappointed in the overwhelming bread yeast notes.  It haunted me throughout the beer.

Final thoughts:  I want to like the Foley Brothers IPA, but I just wasn't having it this round.  They are a local company with all Vermont grown hops (according to their bottle) and a good variety of beer options.  Maybe the IPA wasn't for me.  I've had their Ginger Wheat on multiple occasions and I love it.  I have a 22oz. bottle in the fridge (I'll review it soon).  Try their beer if you are form Vermont.  It won't hurt you!  Maybe you'll like it.  Let me know your thoughts.

Cheers,

TVBG

#2. Rock Art Ridge Runner

Rock Art Brewery | Morrisville, VT
English Barleywine | 7.20% ABV

Rock Art, some of Vermont's most interesting craft beers, in my opinion.  The ridge runner tends to lean on the safer side of Rock Art beers and seems to be one of their more popular picks.  I was able to enjoy this beer on tap at the Ice House restaurant in Burlington, VT.

Considered a Barleywine, the Ridge Runner is a bold, rich and dark brown beer that is sure to leave you full a full belly.  Personally, I think it lacks the character of a traditional barleywine in terms of it's boldness.  Although the beer is a thick dark brown color with a barley and hop tones forming to create a pleasant mouthful, I think it is missing the high alcohol "punch" delivered by many of its competitors.

Final thoughts:  I don't think I would order this beer again, unless it was the only Vermont beer on the menu.  Although it was satisfying and unique, I think it just lacked the experience I was hoping for.  I would recommend this beer to anyone who hasn't tried it and would love to hear your thoughts in the comments below.

Cheers,

TVBG

#1. Wolaver's India Pale Ale

Otter Creek Brewing | Middlebury, VT
India Pale Ale | 6.50% ABV

Poured into a Tulip glass from a 12oz. bottle.

The Wolaver's organic IPA was certainly a beer to try.  At first glance it seemed to fall right into line with most IPA's, but then there was something else.  I'm not sure if it's due to the fact that I am a Localvore and I eat a mostly local & organic diet, but this IPA was something special (maybe even beyond it's organic labeling).  I wouldn't say it was even close to the caliber of some of Vermont's best, but it had a nice crisp hop finish that really pleased my palette.  Sometimes IPA's can be a little rough on my belly, but this IPA was easy to drink and filled my mouth with lush citrus tones a even a delicate spice on the finish.  This beer would be one I could drink all day hanging on the porch, by the pool or even on the golf course.  

Well done Otter Creek & Wolaver's I will certainly be back to sip on some more of your ales, but I'm off to conqueror some more of Vermont' finest ales!

Cheers,

TVBG