Where Has the Time Gone?

On December 17, 2016, in Craft Beer, Family and Friends, Recipes, Stuff..., by Mark Ranes

It’s been three long years since I’ve posted to The Lazy Brewer. Why? I have no excuses, but much has passed in that time.

Probably the greatest reason for my hesitancy to post new content here is that my self-hosted WordPress site has been continually hacked by script kiddies. It’s so frustrating to see these fools continually inject code and stupid content over the top of the Lazy Brewer. I tired of continually rebuilding the site from backups, just to see a few more weeks pass and then have it maliciosly hacked again. I actually took the Lazy Brewer offline for several month after the last report from Google that my site was hosting malicious content. I had planned on bringing the Lazy Brewer back to life over the holiday break, and we’ll see how it goes this time.

Obviously, I’ve enjoyed many wonderful homebrews and commercial beers over the last 3 years. I’m still brewing regularly, but probably less frequently than in past years. I still try and keep at least eight, if not more, beers on tap at Sociables Ale House. I recently brewed a Throwback IPA, in an effort to get back to the malty, hoppy beers of my craft beer drinking past. I’m tiring of the plethora of all super pale base malt, dank, overhopped IPAs that are so widely available in the craft beer world today. They have no balance and just smack you in the face with catty hops.

In the past three years much has happened. My brother and I moved my Dad out of his home into an assisted care facility, where he still lives today. And then sadly, last spring, I lost my only brother to heart disease. My youngest child, Dawson, followed his sister to the Bay Area, and is attending Laney College, in Oakland, and doing well. I’m now within a couple years of retirement and looking forward to that new phase of life. I also took a silver medal last summer, in the 2016 National Homebrew Competition, for my Cookie Dough Brown Ale. The recipe has slightly changed from past batches, and I’ll post this info soon. I’ve entered this beer before and never made it past the regional competition, but this year I bested 255 other national entries for a second place medal. I was pleased to finally get some recognition for this amazing ale. It has a permanent handle at Sociables.

A couple years ago, my friend Eric and I brewed a spiced beer that he won an award for many years ago. Eric was the first person I ever knew that homebrewed, way back before the hobby became so popular. I converted his five gallon extract recipe to all grain, and off we went. When we brewed this three years ago, and it was well received by everyone. We decided to brew an encore batch this year, scaling back some of the spices slightly. I do like this version better with the spices a bit more subdued.

Here’s the recipe:

Holidaze Ale
American Amber Ale
Author: Eric Wade – conversion to 10 gallon all grain by Mark Ranes

Size: 10.08 gal
Efficiency: 70.0%
Attenuation: 75.0%
Calories: 270.74 kcal per 16.0 fl oz

Original Gravity: 1.061 (1.045 – 1.060)
Terminal Gravity: 1.015 (1.010 – 1.015)
Color: 15.45 SRM (10.0 – 17.0)
Alcohol: 6.0% (4.5% – 6.0%)
Bitterness: 39.6 (25.0 – 40.0)

Ingredients:
20.0 lb (80.6%) Northwest Pale Ale Malt – added during mash
1.5 lb (6.0%) Crystal Malt 20°L – added during mash
2.0 oz (0.5%) Roasted Barley – added during mash
3.0 oz (0.8%) Carafa Special® TYPE III – added during mash
1.0 lb (4.0%) Cara-Pils® Malt – added during mash
2.0 oz (50.0%) Perle (8.2%) – added during boil, boiled 60.0 m
1.0 tsp Cloves (whole) – added during boil, boiled 15.0 m
2.0 oz (50.0%) Willamette (5.0%) – added during boil, boiled 15.0 m
2.0 lb (8.1%) Honey – added after boil, steeped 15.0 m
1.0 ea Cinnamon (stick) – added during boil, boiled 15.0 m
1.5 tsp Ginger (fresh) – added during boil, boiled 15.0 m
3.0 ea Orange zest – added during boil, boiled 15.0 m
2.0 ea Whirlfloc Tablets (Irish moss) – added during boil, boiled 10.0 m
1.0 tsp Wyeast Nutrient – added during boil, boiled 10.0 m
2000.0 mL Starter White Labs WLP041 Pacific Ale Yeast

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TAFTBD IPA on Deck for Sunday

On April 17, 2008, in Homebrewing, Recipes, by Mark Ranes

Last Friday afternoon, I went to the taps to pull a pint of one of my favorite homebrewed IPAs, my TAFTBD IPA (Teach a Friend to Brew Day), and it spit the keg’s accumulated yeast into my my pint glass. Swearing under my breath, I realized that it was time to break out the brew sculpture and make another batch. This is the ale I’ve brewed the last three years in November to mark the AHA‘s Teach a Friend to Brew Day event. It is a hearty, west coast IPA, with a strong malt backbone, that holds up well to large quantities of Columbus, Centennial and Cascade hops. This IPA is always well received by hopheads and is a beautiful amber-copper color, with a wonderful nose of citrusy and piny aromas. This isn’t a particularly “hop crisis” friendly brew, using 10 ounces of hops, but I’ve planned well in my 2007 harvest hop purchasing – and a pint of this stuff is mothers milk for hopheads:) The only thing I’m changing up on the recipe from past brews is the use of White Labs Pacific Ale yeast, WLP0041. Normally I use Cal Ale yeast, WLP001, in TAFTBD IPA, but the Pacific Ale yeast brings a little more yeast character to the table. I’ve used it in my IPAs in the past with great results. I’m so glad White Labs has removed this yeast from their seasonal lineup and made it available year-round. Here’s the recipe:

Teach A Friend to Brew IPA
14-B American IPA

Size: 10.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 305.76 per 16.0 fl oz

Original Gravity: 1.069 (1.056 – 1.075)
Terminal Gravity: 1.017 (1.010 – 1.018)
Color: 11.5 (6.0 – 15.0)
Alcohol: 6.78% (5.5% – 7.5%)
Bitterness: 65.47 (40.0 – 60.0)

Ingredients:
20.0 lbs Pale Malt (2-row)
5.0 lbs Golden Promise
2.0 lbs Victory Malt
1.0 lbs Cara-Pils Dextrine Malt
1.0 lbs Crystal 40L
1.0 oz Columbus (15.0%) – added during boil, boiled 60.0 min
1.5 oz Centennial (10.5%) – added during boil, boiled 30.0 min
2 ea Whirlfloc – added during boil, boiled 15.0 min
1.0 tsp Yeast Nutrient – added during boil, boiled 15.0 min
1.5 oz Centennial (10.5%) – added during boil, boiled 15.0 min
1.0 oz Cascade (5.8%) – added during boil, boiled 15.0 min
1.5 oz Cascade (5.8%) – added during boil, boiled 2.0 min
1.5 oz Centennial (10.5%) – added during boil, boiled 2.0 min
1.0 oz Cascade (5.8%) – added dry to primary fermenter
1.0 oz Centennial (10.5%) – added dry to primary fermenter

1 1600 ml starter White Labs WLP041 Pacific Ale

I made the starter this afternoon when I got home from work, so it really won’t have as much time as I’d like to build up the cell counts. I’ll feed the starter on Saturday and then again on Sunday morning when I fire up the burners on the brew sculpture.

Sadly, this won’t be ready and in prime condition until at least June…

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