Tool Shed part 2 - Star Cheek IPA

Another solid beer from Calgary's newest brewery (unless that honour goes to Vagabond?)  This time I tried their IPA.  It is a very hoppy beer, but not as hoppy as West coast IPAs.  It has a deep amber colour and slightly more malt flavour than most IPAs.  I really enjoy this beer.  You should try it!

Tool Shed Brewing Co.

Huzzah!  Finally, a new craft brewery has opened in Calgary.  I finally got to taste the work of Tool Shed Brewing Co.  Specifically, I bought a six pack of their Red Rage.  Unlike Village Brewery, this beer is not boring.  Red Rage has a nice, bold mix of malt and hops.  Definite notes of coffee, and a slightly smoky taste.  Fairly strong in alcohol (5.6%) and so has a dry finish.  If you are in Cowtown and you see their beer be sure to check it out.  I am looking forward to trying their other brews.

Mapping the rise of (US) craft beer

http://www.newyorker.com/online/blogs/newsdesk/2013/06/idea-of-the-week-mapping-the-rise-of-craft-beer.html

Powell St. Brewery

A great story

http://globalnews.ca/news/573637/tiny-brewery-wins-canadas-best-beer/

Home Brew - Special Bitter

This batch of home brew was based mainly on the ingredients I had on hand, specifically Fuggles and Willamette hops and amber malt extract.  Rather than try and copy a recipe I used the general guidelines from Complete Joy of Home Brewing and used what I had.

Steep 10oz Crystal malt (40 L) at 150 for 40 minutes

Boil 50 minutes:
2.2 kg amber DME
.5 oz. Fuggles (US) hop pellets (4.2% AA)
1oz Willamette hop pellets (5.6% AA)

Boil 10 minutes:
1 tsp Irish Moss

.5 oz. Fuggles (US) hop pellets (4.2% AA)
.5oz Willamette hop pellets (5.6% AA)

Fill to 5 gallons.  Pitch Wyeast London Ale (1028)


I will rack into the carbuoy after a week

Thanks to iRob, Karate Hottie and G$ for their help

After 1 week: racked to the carbuoy

After 3 weeks: bottled.  Added 1/3 cup of dextrose, 2/3 cups of light DME

Homebrew Tasting Notes

Pumpkin Stout:

I am quite surprised as to how strong the spice flavours come through, given how little was used.  I am quite pleased with how this turned out, although you can't really taste the pumpkin.

Smoked Porter:

Well smoking the malts worked!  The smoke taste is subtle, but it is definitely there.  I quite like how this turmed out.

Home Brew - Smoked Porter

Thanks to iRob and Karate Hotty, I got the book Smoked Beers by Daniels and Larson.  So, first brew of 2013?  Smoked Porter.  I didn't use the recipes in Smoked Beers but rather opted for the clone recipe of Alaskan Smoked Porter in Clone Brews.  The smoke malting technique was taken from Smoked Beers, but changed to match the use of my Big Green Egg.  Home Brew and egging - the ultimate hobby merger!

Smoked Malt:

Step 1: soak a combination of alder and apple wood chips in distilled water (about an hour)

Step 2: take 2 pounds pale malt.  Used a blender to crack the malt.  This resulted in a bit too much powder.  Soak for about 10 minutes in distilled water

Step 3: build a charcoal fire in the Egg.  Add wood chips.  Place the damp malt in a aluminum cooking tray, the bottom of which I perforated with a small nail

I smoked the malt in the Egg for about 3 hours.  Egg temp was about 350.  Sometimes I put the malt directly over the heat, sometimes indirect.  Added soaked wood chips as needed.

Even after 3 hours the malt was still slightly damp.  I left it out over night, and the next day gave it about 1.5 hours in the oven at 200.

Brewing the beer:

Steep at 150 for 30 minutes:

10oz light (40L) crystal malt
7 oz black malt
8oz chocolate malt
1.5 pounds smoked malt (see above)

Bring to a boil.  Add:

2kg light DME
3.4 lbs light DME
0.8 oz Columbus hop pellets (15% AA)

Boil 45 minutes.  Add:

0.5oz Willamette hop pellets
1 tsp Irish moss

Fill to 5 gallons.  When cool, add Safale US-05 American Ale Yeast (dry).