Revisited - Pigskin American Brown

Pint from 2nd Keg of Pigskin Brown Ale

So, I likely rushed through the first keg and my initial review doesn't do this beer justice.  It's reeeeally come into it's own, truly.

For the 2nd keg, I opted to forgo the dry hopping, this was most certainly the right call.  It's made a world of difference.  What was once a dank, bitter hop forward beer (with no real character to speak of), has now become a malty goddess.  The Munich and Pale Chocolate malts are playing so well off each other.  Along with the biscuity Pale Ale Malt... what  can I say, a match made in heaven.

I must say however, the Willamette hops added during the boil, are not lost.  There's a supremely balanced floral bitterness which I absolutely adore.  Maybe the First Wort Hops?  Pacman is also glorious.  The beer is all sorts of chewy, beautiful mouth feel, incredible.  All I attribute to this amazing yeast.  What a few extra weeks of conditioning can do to a beer!  I can't wait to make it again!

Favorites - "Centennial Blonde"

Blonde Ale (6B)

Notes
A very popular Blonde Ale recipe created by BierMuncher from Homebrewtalk.com.  There is actually a thread which is totaling the amount of Centennial Blonde brewed to-date.  Last I checked, it was into the thousands of gallons!

Light, crisp and very well balanced.  A beautiful summer beer!
Homebrewtalk.com - Centennial Blonde Discussion

Recipe Type: All Grain
Yeast: Fermentis Safale S-04
Yeast Starter: Nope
Additional Yeast : Pitched onto a S-04 yeast cake
Batch Size (Post Boil): 26L
Original Gravity: 1.041
Final Gravity: 1.011
IBU: 20.8
Boiling Time (Minutes): 65
Colour (SRM): 3.2 (est.)

Primary Fermentation (# of Days & Temp): 7 @ 64-70F
Secondary Fermentation (# of Days & Temp): 10 @ 64F
Conditioning [Bottle] (# of Days & Temp): 21 @ 68F

Ingredients

80.0% Canadian 2-Row (OiO)

08.6% CaraFoam (Weyermann)

05.7% CaraHell (Weyermann)
05.7% Vienna (Weyermann)
9.3 IBU Centennial (11.1% AA), @ 55 min

8g Centennial (11.1% AA), @ 35 min
8g Cascade (11.1% AA), @ 20 min
8g Cascade (11.1% AA), @ 5 min

Water (City tap water treated with Campden)

Gypsum, Calcium Chloride and Epsom Salt added

Mash
Single infusion,  60 minutes (150F)
Mash-out (170F) , double batch sparge, collected ~30L into the boil kettle

Favorites - "Moose Tracks"

Mild (11A)

For a nice change of pace, I thought to have a session beer available.  After an unsuccessful attempt at an Ordinary Bitter, I formulated this recipe, a Dark Mild.  I find it very chocolatey, semi-sweet and extremely quaffable.  Galaxy hops are not to style but this beer isn't about hops.  You may also notice the insane mash schedule, I mashed in then went to work.  Came home, sparged and boiled.

Recipe Type: All Grain
Yeast: Fermentis Safale S-04
Yeast Starter: Nope
Additional Yeast : Nope
Batch Size (Post Boil): 26L
Original Gravity: 1.038
Final Gravity: 1.014
IBU: 27.3
Boiling Time (Minutes): 65
Colour (SRM): 20

Primary Fermentation (# of Days & Temp): 5 @ 64-70F
Secondary Fermentation (# of Days & Temp): 5 @ 64F
Conditioning [Bottle] (# of Days & Temp): 21 @ 68F

Ingredients

70.0% Maris Otter (Muntons)
09.5% Crystal 110 (Muntons)

09.5% CaraAroma (Weyermann)

05.1% Flaked Barley (OiO)

03.8% Chocolate Malt (Muntons)

0.20% Roast Barley (Muntons)

27.3 IBU Galaxy @ 60min

Water (City tap water treated with Campden)

Chalk, Calcium Chloride and Epsom Salt added

Mash
Single infusion,  8hrs (156F to 138F)
Mash-out (170F) , double batch sparge, collected ~30L into the boil kettle

Favorites - "Janet's Brown"

American Brown Ale (10C)

Notes
Based on Mike McDole's world famous, award winning recipe.  Janet's Brown is a huge American Brown Ale clocking in at 7% ABV.  The brew uses a copious amount of Northern Brewer hops for balance, is very hop forward yet remains incredible balanced for a beer of this magnitude.  It's awesome!

For my interpretation, I supplemented a donated supply of Northern Brewer (Thanks Deric!) with Columbus.  I did so because McDole (aka Tasty) is on record stating Columbus as a suitable sub.  I didn't use the recommended Chico liquid yeast and instead opted for a cheaper US-05 alternative; again Tasty approved.  I experimented with dry-hopping in the primary post fermentation, I was unhappy with the result. When I brew this again I will dry-hop longer, perhaps 10-12 days and use a secondary.

Recipe Type: All Grain
Yeast: Fermentis Safale US-05
Yeast Starter: Nope
Additional Yeast : Nope
Batch Size (Post Boil): 26L
Original Gravity: 1.068
Final Gravity: 1.015
IBU: 60.8
Boiling Time (Minutes): 65
Colour (SRM): 16

Primary Fermentation (# of Days & Temp): 9 @ 64-70F
Secondary Fermentation (# of Days & Temp): 9 @ 64F
Conditioning [Bottle] (# of Days & Temp): 21 @ 68F

Ingredients

75.0% Canadian 2-Row (OiO)
07.8% Crystal 110 (Muntons)

07.8% CaraFoam (Weyermann)

06.3% Wheat Malt (OiO)

03.1% Chocolate Malt (Muntons)

1.0oz Northern Brewer (8.5% AA) @ Mash Hop

0.2oz Columbus  (13.9% AA) @ Mash Hop

1.5oz Northern Brewer (8.5% AA) @ 60min

0.2oz Columbus (13.9% AA) @ 60min

1.0oz Northern Brewer  (8.5% AA) @ 15min

0.2oz Columbus  (13.9% AA) @ 15min

1.5oz Cascade  (5.5% AA) @10min

2.0oz Cascade (5.5% AA) @ 0min

2.0oz Centennial (11.1% AA), Dry-hop, 5 days

Water (City tap water treated with Campden)

Gypsum, Calcium Chloride and Epsom Salt added
Ca-81/Mg-13/Na-18/Cl-91/S04-130
1 tsp extra of Gypsum added to the boil

Mash
Single infusion,  60 minutes (154F)
Mash-out (170F) , double batch sparge, collected ~30L into the boil kettle

Favorites - SNPA Clone

(Sierra Nevada Pale Ale Clone)
American Pale Ale (10A)

Notes
Originally found on Hoptomology, I was immediately drawn to the recipe's simplicity.  Having no Perle or Magnum, I had to make do with "internet accepted" subs.  In went Columbus for bittering and Challenger at the 30 minute flavour/bittering charge.  I was very pleased with the results.

Fermentation went very well.  Even without a secondary, brew bottled very clear.  Aroma wasn't "slap you in the face", but noticeable.  Overall the beer was incredibly balanced, flavourful and very easy to drink.  I was amazed this simple recipe could provide such a pleasing brew.  KISS in full effect!  Will make again (soon).

Recipe Type: All Grain
Yeast: Fermentis Safale US-05
Yeast Starter: Nope
Additional Yeast : Nope
Batch Size (Post Boil): 26L
Original Gravity: 1.053
Final Gravity: 1.011
IBU: 35.7
Boiling Time (Minutes): 65
Colour (SRM): 6.5
Primary Fermentation (# of Days & Temp): 15 @ 68F
Secondary Fermentation (# of Days & Temp): N/A
Conditioning [Bottle] (# of Days & Temp): 21 @ 68F

Ingredients

90.9% Canadian 2-Row (OiO)
09.1% Crystal 110 (Muntons)
19.1 IBU Columbus @ 60 min
10.5 IBU Challenger @ 30 min
06.1 IBU Cascade @ 10min
57g Cascade @ Flame-out

Water (City tap water treated with Campden)

Gypsum, Calcium Chloride and Epsom Salt added

Mash
Single infusion,  60 minutes (153F)
Mash-out (170F) , double batch sparge, collected ~30L into the boil kettle

Favorites - "Trick or Treat"

(Halloween Pumpkin Ale)
Spice, Herb, or Vegetable Beer (21A)

Notes

A Christmas 2011 submission to my local homebrew club exchange, I'll let the feedback speak for itself...

"Nice head. Dark brown colour. good mix of spice and pumpkin aroma. Overall its a very fin balance of malts, pumpkin and spices. So far this is the best pumpkin ale I have tried. Well done."

"Nice subtle pumpkin aroma, nice spice profile with the nice moderate pumpkin flavour.  Less body than expected, so pumpkin was really nice, but a bit light on malty supporting flavours.  Really tasty pumpkin pie beer!  Light body actually makes it easy drinkin'.  Nice fruity flavour, in the good way.  Actually, being such a light body, this is a pumpkin beer I could sit down and drink a few."

"Very nice inviting aroma. Nice carbonation, just enough. Velvety mouth feel which I enjoyed very much. Low spice blend flavor BUT goes really well with the style, actually I love your spice tone, subtle but all there. No aftertaste and no off flavor detected. Low head retention but doesnt affect the quality of the beer. Great beer very nice job Craig! That's a keeper! DELICIOUS!"

Recipe Type: All Grain
Yeast: Bottle Harvested Pacman (Rogue Brewery)
Yeast Starter: Nope
Additional Yeast : Nope
Batch Size (Post Boil): 26L
Original Gravity: 1.054
Final Gravity: 1.013
IBU: 34.4
Boiling Time (Minutes): 65
Colour (SRM): 13
Primary Fermentation (# of Days & Temp): 7-10 @ 68F
Secondary Fermentation (# of Days & Temp): 7-10 @ 68F
Conditioning [Bottle] (# of Days & Temp): 21 @ 68F

Ingredients

53.3% Canadian 2-Row (OiO)
25.3% Roasted Pumpkin (2h @ 300F or until soft and caramelized)
09.3% Light Munich (Weyermann)
06.7% Crystal 110 (Muntons)
03.3% CaraFoam (Weyermann)
02.0% Chocolate Malt (Muntons)
27.6 IBU Warrior @ 60 min
07.0 IBU Mt. Hood @ 20 min
1.0 tsp ground Nutmeg @ 5min
0.5 tsp Cloves @ 5 min
1.25 tsp ground Cinnamon @ 5 min
0.5 tsp ground All Spice @ 5 min
6(ea) All Spice Berries @ 5 min

Water (City tap water treated with Campden)

No Salt additions
Mash
Single infusion,  60 minutes (154F).  Pumpkin added directly to mash.  I mashed it up like potatoes first.
Mash-out (170F) , double batch sparge, collected ~30L into the boil kettle

Favorites - "Sleepy Time Porter"

Robust Porter (12B)

Notes

Without question my best brew to-date.  Chewy mouth feel, huge floral hop aroma, chocolatey flavor with some back-end bitterness to balance things out.  Head lasts and last, you can't shake it out of the glass.  My inspiration was Flying Monkey's "Netherworld Cascadian Ale"  So good I don't want to drink it!

Recipe Type: All Grain
Yeast: Fermentis Safale US-05
Yeast Starter: Nope
Additional Yeast : Nope
Batch Size (Post Boil): 26L
Original Gravity: 1.067
Final Gravity: 1.017
IBU: 48
Boiling Time (Minutes): 65
Colour (SRM): 29
Primary Fermentation (# of Days & Temp): 7-10 @ 68F
Secondary Fermentation (# of Days & Temp): 5 @ 68F
Conditioning [Bottle] (# of Days & Temp): 21 @ 68F

Ingredients

80.9% Canadian 2-Row (OiO)
5.9% Crystal 110 (Muntons)
5.9% Chocolate (Muntons)

4.8% CaraFoam (Weyermann)

2.6% Black Patent (Muntons)

39.1 IBU Summit (25g @ 60 min)

4.6 IBU Willamette (14g @ 30 min)

4.3 IBU Willamette (28g @ 10 min)

57g Willamette @ Flame-out

57g Cascade (dry, secondary 5 days)

Water (City tap water treated with Campden)

Chalk, Gypsum, Calcium Chloride and Epsom Salt added, pH 5.52

Ca-106/Mg-13/Na-18/Cl-91/S04-102

Mash
Single infusion,  60 minutes (152F)
Mash-out (170F) , double batch sparge, collected ~30L into the boil kettle