Stinky Daddy Brewery & Winery

Mary Kate Danaher - B63

This Irish Red is a 2.5 gallon partial mash. I mashed the grain with a single infusion batch sparge. I hit my pre-boil gravity estimate dead on. A normal 60 minute boil.

Ingredients: 2.5lbs XL DME; 1 lb 2 Row; .5 lb Crystal 60; .5 lb Melanoidin; .25oz EKG @ 60; .5oz EKG @ 20; .25 EKG @ 2 ; Fermentis US-04

OG - 1.060, IBU 24.8 ; SRM 13.3

Oh, if you don't know who Mary Kate Danaher is, you need to watch "The Quiet Man" with John Wayne and Maureen O'Hara. You should also probably catch "McLintock."

Kegged - Addy's Golding Amber

Racked this into a keg tonight. Will let it chill for a few days before I carb it up. Did get a few hop leaves into the keg but the beer is very clear.

Wohooo the FG is 1.014 for an ABV of 7.8%. Can't wait to sample it.

Dry Hopped B57

Today I dry hopped Addy's Golding with 1oz of US Goldings.

Now off to Dallas.

General Maintenance

Had a good brew day. Stinky Momma gave me some time off so I had plenty of time.

Took the Blackberry Merlot off the lees. Very easy to do with the V Vessel. Added stabilizers, clearing agents, and the blackberry juice. Stirred the heck out of it to remove the gas. It will hit the bottle in 14 more days.

Also racked Addy's Golding Amber to a secondary. I used a small bucket for this batch. First, blow off! It really did not make a mess. Second, slow faucet leak! Again, no issues. Tasted okay, we'll see after the dry hop. Gravity was 1.015 for an ABV of 7.5%.

Addy's Golding Amber Ale (b57)

I don't know where I was going with this 3 gallon extract batch. It began as an oatmeal stout with dark DME, oat malt, and US Goldings.  I then decided I really wanted to make the stout an AG batch so I could use Maris Otter. So I went to the cupboard and found 6 lbs of XL DME that I've had for a year. Dug around a little more and found some honey malt. So, I switched to this concoction.

Ingredients: 5.25 lbs of XL DME, .5 lbs carafoam; .5 lbs crystal 60; .25 lbs crystal 120, .5 lbs Honey Malt; 1 oz US Goldings @ 60; 1 oz. Us Goldings @ 20; planned 1 oz US Goldings dry hop: US-05 yeast.

Steeped the grain 30 mins @ 160ish. I did have trouble getting 4 gallons to a rolling boil on the stove top. Pitched the yeast @ 68F. SG of 1.074 should come in around 7.5%.

Now what am I going to do with 6 lbs of dark DME?

Thinking this batch is going to be sweet and strong. Just like its namesake.

Video Pour - Chubby Squirrel Amber Ale (B55)

Cleaning out the Fridge

Little brewing going on but I did find a few "oldies" in the back of the fridge. I hid them to see if aging would help.

Roan Mountain Maple Wheat was brewed on 10.16.08 and bottled on 11.2.08. When I first poured this beer it was way over carbonated. I was hoping it would dissipate over time, no such luck. This picture is actually after it rested about 15 minutes. I also used WB-06 with this batch. The esters created by the yeast killed any maple flavor. That is just another reason to use an all purpose ale strain when making a wit for the Blue Moon crowd.

The next was one of my infamous attempts to use sweet potatoes in a beer. Yammy Ale was brewed 8.30.08 and bottled 8.27.08. Though this picture does not show it, I did get a nice color from the potatoes. Flavor is another story. YUK! No improvement with age. Since this batch I reached out to Patrick Rue, owner and brewer at The Bruery in Placentia, California. Their Autumn Maple is brewed with 17lbs of yams per barrel. He was kind enough to give me a few pointers for my next batch. 

My last oldie was worth the wait. Nilla Oatmeal Porter was brewed 8.31.08 and bottled on 9.27.08. Originally it was under carbonated and the vanilla flavor was overpowering. It has mellowed nicely.  The carbonation level is greatly improved which is odd considering it had been in the fridge. The body is great. Nice and thick. You can almost "chew" it. The "nilla" is still there but now lives nicely in the finish. I am really glad I did not dump this one.

  

Chubby Squrriel Amber Ale (B55) Pour

The Squirrel has been hanging in the keg for 6 weeks or so. Decided to give it a pour.

Not a clear as my brews usually finish. I did not rack this one so, that's why. Color is good but a little darker than I wanted. Does have a nice red hue. Good head that linger the whole pint. Carbonation is good. I can really taste the nutty/bready flavor from the malt. I believe the yeast really let these flavors come through.

Overall not bad. I mean it is very drinkable but not my best effort. Maybe a little heavy on the Victory/Biscuit combination. It does taste similar to Fat Tire but I am just about over that brew.

Chubby Squirrel Amber Ale (B55) in the Keg

Put this brew in the keg today. I usually use a secondary but skipped that step this time due to busyness or laziness, you pick.

It was in the primary for 20 days and ended up at 1.012 for 6.4%. That is a little more than I wanted. Tasted okay. We'll see how a little cold conditioning works on the Squirrel.

Chubby Squirrel Amber Ale (B55)

AHH! Post 300 and a new brewing session. I tweaked my Knobby Tar Amber for this partial mash.

1.8lbs XL DME, 1.5lb 2-row, .5lb Victory, .3lb Cyrstal 80, .25lb Munich, .25lb Special Roast, .2lb Biscuit, .5oz Willamette @ 60, .5oz Fuggles @ 20, .4oz Fuggles @ 2, Irish Moss, Wyeast American Ale II

Whew am I rusty! Hit my mash in temps but missed both mash out temps. Just didn't heat enough water. Oh well. Also had trouble keeping a good boil on the stove top. But I got through it and now have something fermenting.  I forgot how good mashed grain smells...