Monthly Archives: October 2010

Maine Beer Highlight: Allagash Coolship Red

allagash-coolship-redToday my friend Nate and I decided to crack open a bottle of Allagash’s Coolship Red. It seemed appropriate, we were brewing on the first snow day of the year.

I have had one other of Allagash’s Coolship lambics, the Cerise, and this one was very different. The fruit in it was huge, and very, very tart. Quickly on the heels of the tart fruit was the barnyard funk, which complimented the dry tartness quite nicely. The photo doesn’t do the appearance of this beer justice, the red was vibrant to the point of appearing luminescent — amazing.

Hope to see these Coolship lambics commercially available soon from Allagash, they’ve got something special going on there.

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Brewday: English Ordinary SMaSH

english-ordinary

After floating my keg of American Pale Ale, I had a hankering for another pale ale on tap. I decided to join the hundreds of homebrewers who have brewed what’s called a SMaSH, or “Single malt, single hop” beer. It’s a simple recipe, and allows you to really appreciate (or learn that you don’t like) a malt and hop variety. I was shooting for a 4% English Ordinary, and EKG’s seemed like a good choice.

Part two of this little adventure comes from reading Chris White and Jamil Zainasheff’s  new book on Yeast. I made sure that my beer was at it’s fully chilled temperature prior to pitching yeast, rather than pitching as soon as it got below 75F, and continuing to let the temp drop. I’m now almost 48 hours into fermentation, and I have a nice, steady bubbling and low but sure krausen. I’m hoping that this provides for a complete and healthy fermentation all the way through to the finish.

Recipe:

9# UK pale malt
0.5oz FWH East Kent Goldings (5%)
1oz EKG @ 20min
1oz EKG @ 10 min

Recipe: Smoked Porter

smoked-porter

Smoked Porter at 1 week of fermentation

My wife is a big supporter of my hobby, but not always one to enjoy a lot of my homebrew. This batch may be an exception, she is a huge fan of smoked beers like the Schlenkerla Rauchbier Märzen, as well as porters, stouts and other roasty beers. This recipe is from scratch, hopefully it will turn out well. I went for a smooth roasty flavor, not too harsh, and a big smokey nose and flavor.

Ingredients for a 3 gallon batch. Scale up if you want to make 5.

German Smoked Malt 6.10 lb (51.5 %) In Mash/Steeped
German Munich Malt 4.00 lb (33.8 %) In Mash/Steeped
UK Dark Crystal 1.00 lb (8.4 %) In Mash/Steeped
UK Chocolate Malt 0.50 lb (4.2 %) In Mash/Steeped
German Carafa Special II 0.25 lb (2.1 %) In Mash/Steeped

Hops
UK Golding (5.5 % alpha) 0.50 oz Loose Pellet Hops used First Wort Hopped
UK Golding (5.5 % alpha) 1.50 oz Loose Pellet Hops used 20 Min From End

Other Ingredients

Yeast: Wyeast 1318-London Ale III