Select Page
Sapwood Cellars: Cheater Hops NE DIPA

Sapwood Cellars: Cheater Hops NE DIPA

Scott and I are still pushing forward towards opening Sapwood Cellars; here’s a post with our January progress. In February we’ve started refinishing the tasting room floors and procuring tables and chairs while we wait on equipment and licensing. That said, the biggest influence on our brewery’s success may be the fate of the competing bills to change Maryland brewery laws. Paste has a good write-up. In addition to their legislative work in Annapolis, the Brewer’s Association of Maryland also throws occasional beer festivals. We decided to make their Love Thy Beer: Winter Warmer Showcase our public launch. Luckily for us they pull a license that allows new unlicensed breweries to pour homebrewed test batches.

Scott brewed a split batch of NEIPA, Oat Pillows was dry hopped with Simcoe, Mosaic, and Nelson, while Concentrated (recipe post) was ramped up to DIPA territory with the addition of white wine grape concentrate and wine yeast then dry hopped with Nelson Sauvin and Hallertau Blanc. Both were delicious, and the wine contribution to Concentrated really worked nicely.

For Cheater Hops, my contribution, I wanted to push big flavors hoping to make it stand out in a small pour. I went on the small-end of DIPA (or the big-end of IPA) to enhance the body and mouthfeel. My pre-boil gravity was a little lower than expected, so I extended the boil. Taking a cue from this NEPA, I went heavy on hot-side Simcoe and Columbus. To increase the citrus aroma I fermented with Imperial Citrus, their version of Sacch Trois (I especially appreciate their larger pitching rate compared to White Labs on this one), a yeast I’d used in Modern Times Neverwhere and this Juicy Pale Ale.

I dry hopped the half of the batch I brought to the festival with two of my favorite varieties: Citra and Galaxy! For the half to have on tap at home I tried Belma for the first time, which is usually described as strawberry, with Moasic as a counter-point. In both cases I added a first dose of hops late-fermentation and another in the keg. Rather than cooling the keg right away as I usually do, I primed each with sugar and 1 g of CBC-1, rehydrated. This strain was selected to only ferment simpler sugars and work incredibly quickly, scavenging oxygen, allowing a week of warm storage to increase hop aroma extraction. That said, 6 oz in each dry-hop mesh tube was really pushing their capacity, 4-5 oz is likely as much as I’ll add in the future.

At kegging I added 1 mL of Kalsec Hexalone to each. In addition to being foam-positive, this isomerized hop extract also increases the perception of a “rounded” body. Eventually I’ll have to do a side-by-side-by-side with Tetralone (used in this Stonefruit Vanilla Nitro Sour), and without any extract to get a better sense of the contribution. Kalsec markets Hexa is as Head Master, but the price and large size make it less practical for homebrewers.

One topic that has seemingly garnered more discussion among commercial brewers than homebrewers is “hop creep.” Certain hop varieties (e.g., Mosaic) contribute enzymes that free fermentable sugars. This can cause problems. If most of the yeast has already been crashed out, the few remaining cells can resume an unhealthy fermentation, often leaving diacetyl. When I was in California several brewers dialing in their NEIPAs mentioned 58F as the “magic” temperature for dry hopping; warm enough for good extraction but cool enough to inhibit the yeast. I wonder if some of these unfermented simpler-sugars contribute to the perceived sweet “juiciness” of the finished beer? In this case the gravity dropped of the half with Mosaic/Belma dropped to 1.018 in the keg while the Citra/Galaxy keg was stable at 1.020. The result was a couple foamy pours until I vented the head-space sacrificing a portion of the aroma on the Mosaic/Belma.

For the Citra-Galaxy half I wanted to bring a “clean” keg to the festival to avoid stirring up the yeast and hop-particulate, so right before heading out I filled a clean keg to the brim with StarSan and pushed it out with CO2. This removes (nearly) 100% of the oxygen, better than pressurizing and venting multiple times, while using less gas. I then jumped the beer over using the process I outlined in this post.

The festival itself was a big success! Our rebuilt jokey-box poured well, we didn’t run out of beer, and we met a lot of locals who were really excited for us to open. The beers were all well received from the comments we got, and I’ll take a 4.34 on Untappd for this batch.

This video follows the process from making the yeast starter until we poured it at the beer fest!

Cheater Hops: Citra-Galaxy

Smell – Really big and bright: mango, tangerine, and pineapple. Smells Has a few green-notes, but not overtly grassy. The yeast supports those tropical and citrus notes from the hops without being obvious or phenolic. Minimal malt. Doesn’t have the “rawness” of hop aroma that some of my NEIPAs without keg conditioning have.

Appearance – Good head, but not spectacular. I’m not sure how valuable the isomerized extracts are in beers that are already so loaded with hops. They seem more valuable in sour beers which lack substantial hopping. Good level of haze, in fact hazier than most of my recent batches. Nice light yellow color with just a hint of gold.

Taste – Similar hop/yeast character to the nose, bright tropical fruit. Really saturated through the palate. Slight malt sweetness supports those flavors. Firm bitterness, in the finish, but not hop-burn on the throat.

Mouthfeel – Pleasantly full and fluffy. Carbonation is a little low on this one because I forgot to repressurize the keg after pouring it at the beer fest.

Drinkability & Notes – One of the best DIPAs I’ve brewed. The hops work together perfectly, I don’t “miss” the Citra and Galaxy on the hot-side. No dramatic color change when I left a small amount out overnight, thanks to no oats?

Changes for Next Time – Not much to change, really terrific hoppy beer that is worth the extra couple points of alcohol.

Cheater Hops: Mosaic-Belma

Smell – More subdued than the other half, perhaps thanks to venting the head space of the keg a few times. The aroma is more berry than tropical, but still has indistinct citrus notes. Doesn’t seem any greener despite still sitting on the keg hops, while the other is in a clean keg.

Appearance – Identical. I’d heard that Galaxy is especially haze-positive, but in this case both are plenty hazy without being murky.

Taste – Comes across as slightly more bitter. Maybe more hop-material in suspension thanks to the keg hops? The hop flavor is more strawberry here too, although the Mosaic prevents it from being too far from the usual. It’s a good flavor, but not as compelling.

Mouthfeel – Similar body with a little more carbonation.

Drinkability & Notes – Good, but not one of my favorite batches. Still has a nice hop flavor, but the aroma doesn’t call me back for another sip like the best DIPAs.

Changes for Next Time – The Belma shows promise, but might be better at 25% of a hop blend rather than 50%. A way to add unique flavors without having to carry the aromatic load.

Recipe

Batch Size: 12.00 gal
SRM: 4.5
IBU: 103
OG: 1.073
FG: 1.020/1.018
ABV: 7.0%/7.2%
Final pH: 5.53
Brewhouse Efficiency: 71%
Boil Time: 105 Mins

Fermentables
—————-
80.0% – 27 lbs Rahr 2-row Brewer’s Malt
11.9% – 4 lbs Briess Flaked Wheat
5.9% – 2 lbs BestMälz Chit
2.2 % – 0.75 lbs Breiss Crystal 10

Mash
——-
Sacch Rest – 45 min @ 156F

Hops
——-
4.00 oz Columbus (Pellets, 14.00% AA) @ 15 min
6.00 oz Simcoe (Pellets, 9.00% AA) @ Whirlpool 30 min
4.00 oz Columbus (Pellets, 14.00% AA) @ Whirlpool 30 min
2.00 oz Amarillo (Pellets, 9.20% AA) @ Whirlpool 30 min

Mosaic/Belma
2.00 oz Belma (Pellets, 9.80% AA) @ Dry Hop Day 3
2.00 oz Mosaic (Pellets, 12.25% AA) @ Dry Hop Day 3
3.00 oz Belma (Pellets, 9.80% AA) @ Keg Hop
3.00 oz Mosaic (Pellets, 12.25% AA) @ Keg Hop
1.00 ml Hexalone (Extract, 50.00% AA) @ Keg

Citra/Galaxy
2.00 oz Citra (Pellets, 12.00% AA) @ Dry Hop Day 3
2.00 oz Galaxy (Pellets, 14.00% AA) @ Dry Hop Day 3
3.00 oz Citra (Pellets, 12.00% AA) @ Keg Hop
3.00 oz Galaxy (Pellets, 14.00% AA) @ Keg Hop
1.00 ml Hexalone (Extract, 50.00% AA) @ Keg

Other
——-
16 g Gypsum (Calcium Sulfate) @ Mash
9 g Calcium Chloride @ Mash
5 tsp Lactic Acid @ Mash
1 Whirlfloc Tablet @ 5 min

Calcium
Chloride
Sulfate
Sodium
Magnesium
Carbonate
110
80
160
10
5
45
Yeast
——-
Imperial #A20 Citrus

Notes
——-
Brewed 1/14/18

Made a 2.5L starter on 1/12/18, yeast was 6 months old, but it started working quickly. 24 hours on a stir-plate.

All hops 2017 Harvest, except Simcoe (2014).

11 gallons filtered DC, 6 gallons of distilled for the mash. All salts and 2 tsp of lactic acid at the start. Measured pH at 5.51 (at mash temp), added 2 more tsp of lactic acid to 5.29, and 1 last tsp to 5.25 (~5.4-5.45 at room temp).

Collected 16 gallons of 1.060 wort. Extended boil to achieve target gravity. Chilled to 70F, shook to aerate, pitched.

Fermentation internal temperature relatively steady at 67-68F internal.

1/17/18 Dry hopped both halves in primary, loose.

1/26/18 Transferred both to kegs with the additional doses of dry hops and 1 mL of Hexalone. Also added 3 oz of table sugar and 1 g of rehydrated CBC-1. Left at 65F to carbonate. FG on both is 1.020.

2/3/18 Moved both the the kegerator and attacatt to gas.

2/15/18 Jumped the Citra/Galaxy half to a keg that I had filled with StarSan and then pushed out with CO2. Served at Love Thy Beer: Winter Warmer Showcase.

I get a commission if you buy something after clicking the links to MoreBeer/Amazon/Adventures in Homebrewing/Great Fermentations!

Brewing New England IPAs with Michael Tonsmeire – BeerSmith Podcast #166

Brewing New England IPAs with Michael Tonsmeire – BeerSmith Podcast #166

Michael Tonsmeire joins me this week to discuss brewing New England India Pale Ale styles along with a few new projects including his brewery “Sapwood Cellars” opening in Columbia, MD.

order provigil online uk Subscribe on iTunes to Audio version or Video version or on Google Play

Download the MP3 File – Right Click and follow link Save As to download this mp3 file

Topics in This Week’s Episode (47:08)

  • Today my guest is Michael Tonsmeire. Michael is the author of the book Sour Beers (Amazon affiliate link) as well as the blog The Mad Fermentationist. Michael is an award winning brewer and BJCP judge, and is opening a new brewery called “Sapwood Cellars” in Columbia, MD this summer.
  • We start with a brief discussion of Michael’s new brewery “Sapwood Cellars”.
  • Michael explains the New England IPA style, which though not formally defined has recently become popular.
  • We discuss the history of the style, which started only about 6 years ago.
  • Michael tells us the key differences between the NE IPA and a typical West Coast IPA.
  • We talk about the haze and how the cloudiness in the beer comes about.
  • Michael shares his thoughts on the appropriate grain bill to use for this IPA.
  • We discuss which hop varieties are appropriate for a New England IPA as well as hop schedules.
  • Michael talks about the “fluffy” or “pillowy” mouthfeel for a New England IPA
  • He shares his thoughts about mash schedules, yeast and fermentation
  • We talk about why NE IPAs are oxygen sensitive.
  • He gives us some advice on related styles as well as final tips on NE IPAs.
  • We discuss the upcoming launch of Michael’s new brewery called “Sapwood Cellars” opening in Columbia, MD this summer.

Sponsors

Thanks to Michael Tonsmeire for appearing on the show and also to you for listening!

go site iTunes Announcements: I launched a new video channel for the BeerSmith podcast on iTunes, so subscribe now! At the moment it will only feature the new widescreen episodes (#75 and up). Older episodes are available on my revamped Youtube channel. Also all of my audio episodes are on iTunes now – so grab the older episodes if you missed any.

Thoughts on the Podcast?

Leave me a comment below or visit our discussion forum to leave a comment in the podcast section there.

Subscribe to the Podcast on iTunes or BeerSmith Radio

You can listen to all of my podcast episodes streaming live around the clock on our BeerSmith Radio online radio station! You can also subscribe to the audio or video using the iTunes links below, or the feed address

And finally, don’t forget to subscribe to the blog and my newsletter (or use the links in the sidebar) – to get free weekly articles on home brewing.

Aromatic Hop Oils in Beer Brewing – Part 1

Aromatic Hop Oils in Beer Brewing – Part 1

This week I take a look at a few of the most significant aromatic hop oils and the role they play in beer. I also found a great link to an interactive chart where you can explore the oil content of many hop varieties.

Aromatic Hop Oils

Hop oils contain well over 500 flavor compounds, many of which are transformed during brewing, fermentation and aging in interesting ways. Most brewers are familiar with alpha acids, represented by the alpha percentage shown on the package. These alpha acids are isomerized during the boil (or steep/whirlpool at high temperature) to provide the majority of the bitterness we taste in beer.

Of great interest in recent years are the more delicate aromatic hop oils in hops. These compounds provide a lot of the hop character and aroma we associate with modern craft beers, and are especially critical in the recent wave of India Pale Ales.

Aromatic hop oils, by there very nature, hard to get into solution and difficult to keep in solution. Being aromatic, these compounds are all somewhat insoluble and like to volatilize or have low boiling points. That’s why they don’t do well in the boil and require a whirlpool/steep or dry hop addition to maintain their aromatic punch.

Here’s an interactive chart that shows the hop oil content of major varieties. While its from 2014, it gives you a good idea of how various varieties stack up. If you click on it, it will open the original chart which I’ve also linked here:

There are several dozen aromatic oils in hops, but a few key ones dominate. Here are the major aromatic hop oils in terms of percentages:

  • Myrcene – The most significant hop oil, making up from 30-60% of total hop oils in most varieties. Myrcene is often described as the “fresh hop oil” and has flavors and aroma varying from herbaceous to resinous, green, balsamic, and slightly metallic. It is a major component in many hop varieties from the Pacific Northwest, and is therefore a critical oil in IPAs. Cascade, for example has a myrcene content of nearly 60%. Myrcene has a low boiling point and is highly volatile. In fact it will virtually disappear in most boil additions, and even tends to be volatile in higher temperature whirlpool/steeping additions. It also oxidizes very rapidly, and is probably best used in dry hop applications.
  • Humulene – The second largest hop oil by percentage, humulene makes up between 12% and 50% of total hop oils. Humulene is responsible for earthy and spicy flavors found in traditional noble hops. While humulene has a higher boiling point (around 210 F or 98.9 C), it is very volatile and hydrophobic, so it is still best used in the whirlpool or dry hopping. Humulene is also easily oxidized, though the oxidized humulene-epoxide III play a major role in the flavor of varieties like Hallertauer Mittelfrüh.
  • Caryophyllene- Caryophyllene makes up between 6% and 15% of total hop oils in most varieties. It is a major compound in many aromatic plants including cloves, cannabis, rosemary, and hops. It is also a major aromatic compound in black pepper. The aroma is described as woody, earthy, and peppery though it also has a strong herbal component. The spicy, woody aroma is often evident when you crush dried hops in your hands. Many English hop varieties such as East Kent Goldings have the largest percentage of caryphyllene giving them a woody, earthy finish. While not quite as volatile as myrcene, caryophyllene it will boil quickly and is best used in the whirlpool or as a dry hop.

That covers the “big three” aromatic hop oils. In part 2 next week I’ll cover some of the smaller, but still significant hop oils. I do highly recommend you click on the hop chart above which has some great data for popular varieties.

Thanks for joining me on the BeerSmith Home Brewing Blog. Be sure to sign up for my newsletter or my podcast (also on itunes…and youtube…and streaming radio station) for more great tips on homebrewing. Also check out the How to Brew Video series I shot with John Palmer if you want to learn more about all grain brewing.

Mashmaker and Craft Malts with Michael Dawson – BeerSmith Podcast #165

Mashmaker and Craft Malts with Michael Dawson – BeerSmith Podcast #165

Michael Dawson joins me to discuss his new book “Mashmaker” as well as the emergence of some unique craft beer malts.

Subscribe on iTunes to Audio version or Video version or on Google Play

Download the MP3 File – Right Click and Save As to download this mp3 file

Topics in This Week’s Episode (45:30)

  • Today my guest is Michael Dawson from BSG. Michael is the author of the new book Mashmaker, and founding member of the original “Brewing TV”. Michael is an editor for BYO magazine, BJCP certified beer judge and writes for the “Growler Magazine”. He just published his new book “Mashmaker – a Citizen-Brewer’s Guide to Making Great Beer at Home”.
  • We start with a brief discussion of what Michael has been up to since last appearing on the podcast.
  • Michael gives us a brief overview of his new book “Mashmaker”
  • We discuss the main topic for this weeks’ show: malts and craft malting. Michael starts with a description of the basic groups of malts and how they are used.
  • He explains the malting process and how the four major groups of malts are malted and then kilned.
  • We talk about barley varieties and how a few major barley varieties dominated the US market for many years.
  • Michael explains heritage malts, many of which disappeared over the last 100 years, and how some growers and malsters are trying to introduce long lost malts to the craft beer industry.
  • We discuss a few specific heritage varieties that are now available to home brewers: Crisp Plumage/Archer and Crisp Chevalier.
  • Michael tells us about his experience brewing with heritage malts.
  • We discuss the concept of “terroir” and how the flavor of a malt reflects the region it is grown in. Michael shares one malt specifically grown in Northern Italy as an example: Weyermann Eraclea Pilsner.
  • Michael gives us his thoughts on craft malting as well as small barley farms that are driving a “buy local” trend in beer ingredients.
  • We spend a few minutes at the end talking about his book “Mashmaker” and Michael shares a few of the stories in the book that go with his many beer recipes.
  • Michael shares his closing thoughts on completing his first brewing book.

Sponsors

Thanks to Michael Dawson for appearing on the show and also to you for listening!

iTunes Announcements: I launched a new video channel for the BeerSmith podcast on iTunes, so subscribe now! At the moment it will only feature the new widescreen episodes (#75 and up). Older episodes are available on my revamped Youtube channel. Also all of my audio episodes are on iTunes now – so grab the older episodes if you missed any.

Thoughts on the Podcast?

Leave me a comment below or visit our discussion forum to leave a comment in the podcast section there.

Subscribe to the Podcast on iTunes or BeerSmith Radio

You can listen to all of my podcast episodes streaming live around the clock on our BeerSmith Radio online radio station! You can also subscribe to the audio or video using the iTunes links below, or the feed address

And finally, don’t forget to subscribe to the blog and my newsletter (or use the links in the sidebar) – to get free weekly articles on home brewing.

Stone Brewing sues MillerCoors to defend ‘Stone’ mark

Stone Brewing sues MillerCoors to defend ‘Stone’ mark

Stone Brewing co-founder Greg Koch

Stone Brewing has filed suit in federal court, charging brewing giant MillerCoors with trademark infringement in marketing Keystone Light beer.

MillerCoors revamped Keystone Light packaging last April, emphasizing the word “Stone” on the side of its cans. “Keystone’s new can design overtly copies and infringes the Stone trademark,” Stone stated in the lawsuit. In a social media campaign and in advertising at various websites Keystone is referred to simply as Stone. “Such mass advertising broadcasts the infringing ‘Stone’ name beyond Keystone’s immediate social media audience to the general public at large,” the suit says.

Stone also posted a four-minute video featuring co-founder Greg Koch.

“You can end all of this right here and now by one simple move that reinforces your brand that you’ve built,” Koch said in the video. “Put the ‘Key’ back in ‘Keystone.’ Stop using Stone as a stand-alone word. It’s ours.”

As well as asking for the court to stop MillerCoors from using “Stone” in connection with the sale and distribution of the Keystone beer, Stone Brewing is seeking damages and profits from the sale of the rebranded Keystone products.

“This lawsuit is a clever publicity stunt with a multi-camera, tightly-scripted video featuring Stone’s founder Greg Koch,” Marty Maloney, MillerCoors media relations manager said in a statement. “Since Keystone’s debut in 1989, prior to the founding of Stone Brewing in 1996, our consumers have commonly used ‘Stone’ to refer to the Keystone brand and we will let the facts speak for themselves in the legal process.”