tag:blogger.com,1999:blog-40878556078082154862024-02-19T04:53:32.329-08:00End Of Silence BrewingLet's Get Loud!jbakajust1http://www.blogger.com/profile/18295072291268315993noreply@blogger.comBlogger211125tag:blogger.com,1999:blog-4087855607808215486.post-14687286664738263232017-07-18T08:15:00.000-07:002017-07-18T08:15:10.050-07:00Recipe: Session Summer IPA, SS Peach IPA, SS Habanero IPA<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxlOcBaShXXbtZHMLLDBQ-4_X5-B3REFCRqFaW3_A3bxPM7nUKnZOF5i7LeDFYPBzPzf5uTNo84jqCaPLUlVNFyti8bC2QaHILdXfXBeQ97zoVJSy_OInhYJhqrsfx4HuhVTlKH9xUHqgT/s1600/IMAG6241.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="528" data-original-width="939" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxlOcBaShXXbtZHMLLDBQ-4_X5-B3REFCRqFaW3_A3bxPM7nUKnZOF5i7LeDFYPBzPzf5uTNo84jqCaPLUlVNFyti8bC2QaHILdXfXBeQ97zoVJSy_OInhYJhqrsfx4HuhVTlKH9xUHqgT/s400/IMAG6241.jpg" width="400" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">The last batch of IPA I brewed went way too fast. In a matter of weeks I blew through 10 gallons. Guess that's what happens when you host CityGroup for your church weekly. 5 drinking adults with a couple pints each, and my own imbibing throughout the week can add up quick. For the next batch of IPA I wanted something totally crushable for the Summer. I don't really want a 7% ABV 100 IBU monster. I opted for a session strength NW X NE IPA. The clarity and dryness of a great PNW IPA, with the juicy, rounded mouthfeel, peachy esters, and hop explosion of a NEIPA. And of course I bumped it up to 15 gallons this time to ensure I keep it on longer. But I didn't really want 15 gallons of the same IPA. Each keg got a little different treatment. One stayed as brewed, one got Habanero peppers, and one got peaches, lactose, and vanilla.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOjGZIjwAVIZWF6C5P_fVUwPGNKN6aq1xE-Ke04Ty63fPh8DMMDMRGWPqz9N_hTdTjUf3IzBheFuDNlUIRVKPl-r1cUf-pWZp6sbJVu4aHzn80l8hV49QEbrFQDyLnXEm3svJh0VrUgrv7/s1600/IMAG6328.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="577" data-original-width="1026" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOjGZIjwAVIZWF6C5P_fVUwPGNKN6aq1xE-Ke04Ty63fPh8DMMDMRGWPqz9N_hTdTjUf3IzBheFuDNlUIRVKPl-r1cUf-pWZp6sbJVu4aHzn80l8hV49QEbrFQDyLnXEm3svJh0VrUgrv7/s400/IMAG6328.jpg" width="400" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;">OG 1.051<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">FG 1.011<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">ABV 5.4</span><span style="font-family: "arial" , "helvetica" , sans-serif;">%</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">IBU 56<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">SRM 5<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">60 mins mash @ 150<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">74% Pale Ale Malt</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">15% Flaked Oats<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">5% Sugar<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">4% Carapils<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3% Carastan</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Calcium Chloride<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">30 min boil</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">10 Citra, Amarillo, Mandarina Bavaria<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">FO <o:p></o:p></span><span style="font-family: arial, helvetica, sans-serif;">Citra, Amarillo, Mandarina Bavaria</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">DH1 Citra, Mandarina Bavaria (Primary)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">DH2 Citra, Amarillo, Mandarina Bavaria (Post fermentation)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 weeks @ 65+<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Vermont Ale<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Kegged</span><o:p></o:p><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Keg 1 - As brewed</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Keg 2 - 3 Habaneros</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Keg 3 - 5# Peaches, bourbon vanilla extract, 3/4# Lactose (Peaches and Cream)</span></div>
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jbakajust1http://www.blogger.com/profile/18295072291268315993noreply@blogger.com0tag:blogger.com,1999:blog-4087855607808215486.post-39255259994058461892017-06-07T14:10:00.000-07:002017-06-27T09:50:53.662-07:00Recipe: Summer Saison - Light It Up & Dbl R Motha F****a<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9AhUvvdQtcZwdx-5kCSBknCjHZpbx95dRO2N5wF_YDgyh4a8hnfkZuFNkwscHlzcSK4_SpaS7piBywm0i6NHa6pRd5lslX13N9SN9u7hyphenhyphenbZTW8ArCtn_vKzSW5asGP-1L7Pt14uuJpsoe/s1600/IMAG6198.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="577" data-original-width="1026" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9AhUvvdQtcZwdx-5kCSBknCjHZpbx95dRO2N5wF_YDgyh4a8hnfkZuFNkwscHlzcSK4_SpaS7piBywm0i6NHa6pRd5lslX13N9SN9u7hyphenhyphenbZTW8ArCtn_vKzSW5asGP-1L7Pt14uuJpsoe/s400/IMAG6198.jpg" width="400" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">After killing my non-Brett version of the <a href="http://endofsilencebrewing.blogspot.com/2017/04/recipe-spring-saison-return-of-dupont.html">Spring Saison</a> in a matter of weeks before even getting to review it, I needed to get a new Saison on tap. I also wanted to play with a few fun Brett strains I recently acquired as well as a few I had already (by bottling with a single strain per 6 pack). I also needed to have more than one keg of the Saison to drink so I had it on tap for at least a month if not longer. So I pushed my system to the max, a 17.25 gallon boil in a 17.5 gallon kettle, and 14+ gallons of beer in my 1/2 barrel keg fermenter (15.5 gallons). Other than being a little low on volume upon kegging (sampling and stealing a qt worth to force carb fast in a 1 liter soda bottle), it went really well. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I wanted a super dry, lowish ABV, that is light, rustic, and crushable. A base of Pils, Flaked Wheat, Flaked Oats, and sugar sure kept the color super light, finish dry, and malt bill rustic. I was afraid when I pulled the samples that there would be no malt flavor with how light it was, but it still has a decent maltiness with cereal and crackers dominating. I went with the same hopping on this batch as I did in the Spring Saison since I enjoyed it so much. The Citra at the end helps play up the lemon notes that the yeast throws. Super drinkable.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">OG 1.038</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">FG 1.001<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">ABV 4.9%<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">IBU 32<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">SRM 3<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha098LOKMXyY50rtO1bELt1hZB4KfIlTuahCSxAVcBHWtPqXYu-ZYnSP2AtO3wyMgAzwOE7I341koo8jHn52RYEsNVwmXzUJVNhboUN2qVNR5cvuYJtDbUEoAxGj4RKVwEGBABU0uttlRv/s1600/IMAG6148.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="577" data-original-width="1026" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha098LOKMXyY50rtO1bELt1hZB4KfIlTuahCSxAVcBHWtPqXYu-ZYnSP2AtO3wyMgAzwOE7I341koo8jHn52RYEsNVwmXzUJVNhboUN2qVNR5cvuYJtDbUEoAxGj4RKVwEGBABU0uttlRv/s400/IMAG6148.jpg" width="400" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;">75 mins mash @ 145<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">51% Pilsner Malt<o:p></o:p></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">18% Flaked Red Wheat</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">8% Vienna Malt<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">8% <o:p></o:p></span><span style="font-family: "arial" , "helvetica" , sans-serif;">Flaked Oats</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">5% Belgian Aromatic<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">5% Acid Malt<o:p></o:p></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">5% Sucrose</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Calcium Sulfate<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">35 min boil<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">35 Nugget<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">25 Hallertaur<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">10 Tettnang<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">FO Hallertaur, Tettnang, Citra<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 weeks @ 80+<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">90% Belgian Saison<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">10% French Saison<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Keg 1 – Straight @ 3.2vols CO2<o:p></o:p></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Keg 2 – Rooibos Tea & Red Rose Petals</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Keg 3 - 4 gallons - Bottled with single strains of Brettanomyces in 6 packs to age</span>jbakajust1http://www.blogger.com/profile/18295072291268315993noreply@blogger.com0tag:blogger.com,1999:blog-4087855607808215486.post-11638051037791819032017-05-09T13:51:00.003-07:002017-05-09T13:51:24.474-07:00Review: Not So NE IPA<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/M-7HHOg4bWlDAAjUhQpSzNm6dkLbCH-SV4Lsl9pvkdM0EEJCTA5FAzNeoXKY8Xaoc5gxUe2IBOa60jUut529Ya414FxDJM_ehv4HuPupGa-ixG4g_H33Gu74bJNU3U15g_fCR6oTRHinDMRdvdIlu0uOUHOIkVvQMTNwWg1MHSsMCJ4ACnkW1pD1G2eooBOu2WV3wEFGEFejV0lGoL42Xhj5ziWz90oZlCv8_Qz62tyYEumYt7GXDHKqKfEWMtz1v_EX2nKUpghjBlQxzSf9CPjKFrZX43eDM4B0-D-ubWUeEnPb-BrytDFvuoTSueEjqR9bQSmpaGNVwuuTehYAhXMAxK_UkLpsPmohgKl3k9AHFcfMrhsdYpjCyTva2cyzFVBPTjaEqNb3YXRuul5rTp9QbRe09jWktTUw7eBff13EEW6kdw6Sx5UO6xei3r7nmVmDV_48XPbeSUY28hel9gX7K5oo1nCFZhw0uxsU5pXDtuSHNhKk8ZFBgYnFismy2ZTSZf7DNe2L-PtFZ1Qdza5rRMTmh3CZpkWEWagw_LSfMWoLnWohu1sCbQv8aK3RcEPK8iy4l4O68g5ko8-s58tmhUyInQRtCp-Lak5K-vR1xCcgxotk=w1035-h582-no" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://2.bp.blogspot.com/M-7HHOg4bWlDAAjUhQpSzNm6dkLbCH-SV4Lsl9pvkdM0EEJCTA5FAzNeoXKY8Xaoc5gxUe2IBOa60jUut529Ya414FxDJM_ehv4HuPupGa-ixG4g_H33Gu74bJNU3U15g_fCR6oTRHinDMRdvdIlu0uOUHOIkVvQMTNwWg1MHSsMCJ4ACnkW1pD1G2eooBOu2WV3wEFGEFejV0lGoL42Xhj5ziWz90oZlCv8_Qz62tyYEumYt7GXDHKqKfEWMtz1v_EX2nKUpghjBlQxzSf9CPjKFrZX43eDM4B0-D-ubWUeEnPb-BrytDFvuoTSueEjqR9bQSmpaGNVwuuTehYAhXMAxK_UkLpsPmohgKl3k9AHFcfMrhsdYpjCyTva2cyzFVBPTjaEqNb3YXRuul5rTp9QbRe09jWktTUw7eBff13EEW6kdw6Sx5UO6xei3r7nmVmDV_48XPbeSUY28hel9gX7K5oo1nCFZhw0uxsU5pXDtuSHNhKk8ZFBgYnFismy2ZTSZf7DNe2L-PtFZ1Qdza5rRMTmh3CZpkWEWagw_LSfMWoLnWohu1sCbQv8aK3RcEPK8iy4l4O68g5ko8-s58tmhUyInQRtCp-Lak5K-vR1xCcgxotk=w1035-h582-no" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Then...</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/xkhHtXj9Lr7ukM6_ilztXf1wv1ltLbmF4l2ePK_YF1HnutoIw3HX205F0im9w87_1njBWfcj83x1NxxZvzwxiHEp3MXbu505X0u0Ym3JxDzHIGiGiw6CIJ9WrzpzodgmwMc01HLs3rqBl2J_17uMj-hN5BlgJ1yNbR4diRZk7Iq3yNPBRqxYtUmITb9B3eGbWoQEN_l909MdEPFm0Gt9ikrA4jwlL1nfIggC7nJ1KDw2ZQMGQwLuGe_F_c3ou1n5F97tk1xJj_JU1QGiLrf3jXjzKHe7p5PKoMB2iw8q-a-7I8SONH5W57vS2-GqQxZmRONYSJxWCHJ-jEgi63pOn46PNAMNtOGoVAO8SpnD8-DHQ48WxiOrcH7dHiQZEghoe_qHeDtPu1N_dxOzzxB_UuWOugFI231dMeDix6d2SprHqT4XSe9c9UKjXwXuWtYssvqohwZOw4Crxl6KbGNBLCYKh10UuZ4kcIt3rL2Kc55r3bVcdz-NBvdak5a0Jlg-t4nsYv-bOEgy7u_l4IKhNaOshxFazNLcEkRbFPhadmZre-rPTQzEw4xeDsvnWg8S84mWJ4AGHbe5sc0hr7XJztkqsx2l81wtA6QeyZmClXpAYIGpl7NK=w328-h582-no" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://1.bp.blogspot.com/xkhHtXj9Lr7ukM6_ilztXf1wv1ltLbmF4l2ePK_YF1HnutoIw3HX205F0im9w87_1njBWfcj83x1NxxZvzwxiHEp3MXbu505X0u0Ym3JxDzHIGiGiw6CIJ9WrzpzodgmwMc01HLs3rqBl2J_17uMj-hN5BlgJ1yNbR4diRZk7Iq3yNPBRqxYtUmITb9B3eGbWoQEN_l909MdEPFm0Gt9ikrA4jwlL1nfIggC7nJ1KDw2ZQMGQwLuGe_F_c3ou1n5F97tk1xJj_JU1QGiLrf3jXjzKHe7p5PKoMB2iw8q-a-7I8SONH5W57vS2-GqQxZmRONYSJxWCHJ-jEgi63pOn46PNAMNtOGoVAO8SpnD8-DHQ48WxiOrcH7dHiQZEghoe_qHeDtPu1N_dxOzzxB_UuWOugFI231dMeDix6d2SprHqT4XSe9c9UKjXwXuWtYssvqohwZOw4Crxl6KbGNBLCYKh10UuZ4kcIt3rL2Kc55r3bVcdz-NBvdak5a0Jlg-t4nsYv-bOEgy7u_l4IKhNaOshxFazNLcEkRbFPhadmZre-rPTQzEw4xeDsvnWg8S84mWJ4AGHbe5sc0hr7XJztkqsx2l81wtA6QeyZmClXpAYIGpl7NK=w328-h582-no" width="179" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...Now</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">The best laid plans of Mice and Men often go awry. When I planned to <a href="http://endofsilencebrewing.blogspot.com/2017/04/recipe-ne-ipa-haze-craze.html">make a NE IPA</a> I used the techniques I had researched. Flaked Oats. High Chlorides. A stone fruity yeast that tends to be a low floccer. No fining agents. Boat loads of hops in the whirlpool and fermenter. The resulting beer came out nice and hazy, not milkshake thick, but opaque for sure... for a couple weeks. Time, cold, and gravity worked to pull it clear enough to read through. Luckily for me, it has made the beer taste much better. While it was young and hazy it tasted phenolic, enough that I thought that my Brett strain might have taken up residence from the fermenter. The tartness from the acid malt was also a little more present. After clearing it has lost the phenolics and the tartness has backed down to a juiciness.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Appearance: Pours a nearly bright orangish gold with a dense white head and streams of bubbles that continue to reload it. Thick and sticky lace grips the glass with each sip.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Aroma: A juicy bouquet of hops pop from the glass. Grapefruit, orange juice, peach, guava, with pine and resin filling it out. The hops are sweet, like a ripe orange.</span></div>
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<a href="https://3.bp.blogspot.com/s8-XEh-kdWJLudAmm4t1DJR-VuOaUpoJO-fMNsmYOQKdQjZCs8hQCABBqNkZIJE_U0NBjxfN0ncwW18ryg-f5-Br1y4EJj6lP_GYpmH2aCxrIf6802I1zQ6EP-g98QolrvwBE5D92LoHDY3onGQDySNiWbFETqA2-SIghstly49kKJEvn9mUHQCs04So0Rvikg2vp1fYzHSRDbwKY1EZ06pDUNSZxvfFCa2GQ35_vlLmlxd5-4FmLof0dvtJrUaiXP4cr4wi7U53O72DZfttI8IN1BwpjE0L5kQutvDXCj0LwKpADtfahswl5ITQKgAdfAwCpWtENI0C1uFcMuLLlQUuyNDqBmBckJhTO1KZAlnQGPEYJWzOR12xl5zMBhHnfXJl86T0o8zK87G7olX8eE8stOpbXfk6JBlA9mzC-zWwN-JThJ_5_UR-kQs-yL9q1xle_Rm0PTA2rI-D6cxRkG-kkG2umujQdEAliNrmAULcBbEBbNRl3RsEFvz4xm7Xt5WYCxkX-3khrwANigeS43DT3A4yMWRC2EYbTKBpOtcN4ixNTD_BVSrqlXNTje6bFv4FZ8LIfYDQ62Utlsa4k8fSDdThS3SzasH6Q5jDrKvm24dc=w1035-h582-no" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="179" src="https://3.bp.blogspot.com/s8-XEh-kdWJLudAmm4t1DJR-VuOaUpoJO-fMNsmYOQKdQjZCs8hQCABBqNkZIJE_U0NBjxfN0ncwW18ryg-f5-Br1y4EJj6lP_GYpmH2aCxrIf6802I1zQ6EP-g98QolrvwBE5D92LoHDY3onGQDySNiWbFETqA2-SIghstly49kKJEvn9mUHQCs04So0Rvikg2vp1fYzHSRDbwKY1EZ06pDUNSZxvfFCa2GQ35_vlLmlxd5-4FmLof0dvtJrUaiXP4cr4wi7U53O72DZfttI8IN1BwpjE0L5kQutvDXCj0LwKpADtfahswl5ITQKgAdfAwCpWtENI0C1uFcMuLLlQUuyNDqBmBckJhTO1KZAlnQGPEYJWzOR12xl5zMBhHnfXJl86T0o8zK87G7olX8eE8stOpbXfk6JBlA9mzC-zWwN-JThJ_5_UR-kQs-yL9q1xle_Rm0PTA2rI-D6cxRkG-kkG2umujQdEAliNrmAULcBbEBbNRl3RsEFvz4xm7Xt5WYCxkX-3khrwANigeS43DT3A4yMWRC2EYbTKBpOtcN4ixNTD_BVSrqlXNTje6bFv4FZ8LIfYDQ62Utlsa4k8fSDdThS3SzasH6Q5jDrKvm24dc=w1035-h582-no" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif;">Taste/Feel: The hops follow in the flavor, yet lower than I would like. Low to medium flavors of citrus, peach, and resin, finish in a resin laden medium high bitterness. Sweet malts help with the juiciness as well as a lightly tart finish, like a grapefruit. The body is creamy and smooth giving way to a light finish which is washed away by the carbonation and bitterness.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Overall: Although it isn't a NE IPA, it isn't a West Coast either, but it is a damn tasty beer. The hop aroma is big and inviting, but could use some extra oomph from a secondary dry hop (this one only got fermentation hopping). It needs a little more bright, raw, nose in the bag, hoppiness. The mid palate hoppiness needs some work as well to carry through between the nose and the finish. Body and carbonation are spot on. Acid malt is out of place.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<br /></div>
jbakajust1http://www.blogger.com/profile/18295072291268315993noreply@blogger.com0tag:blogger.com,1999:blog-4087855607808215486.post-29928781968149464122017-04-18T07:53:00.001-07:002017-04-18T07:53:39.849-07:00Recipe: NE IPA - Haze Craze<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXrDcii9ucI9uzY4CEhdM7XiBFU5Xqptv86Qvuvlb_3QSwMv13iz7QArd7PCGMdctrP6_EYLL6RZ4BmNK_B0phUdsy4hF9KZ4DPpa4HHt71Sda6hzw8e_R_i-rkxzM9-uQdh_HphppfvJ8/s1600/IMAG5971.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXrDcii9ucI9uzY4CEhdM7XiBFU5Xqptv86Qvuvlb_3QSwMv13iz7QArd7PCGMdctrP6_EYLL6RZ4BmNK_B0phUdsy4hF9KZ4DPpa4HHt71Sda6hzw8e_R_i-rkxzM9-uQdh_HphppfvJ8/s400/IMAG5971.jpg" width="400" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I have a knack for brewing IPAs that non IPA drinking folks
really like to drink. I’ve always brewed
my IPAs with a restrained bitterness, dry finish, but softer mouthfeel, and
leaning heavy on finishing hops. I don’t
brew these so that non IPA drinkers will drink them, I brew them because I much
prefer them to the bulk of the IPAs I can get here in the PNW. Don’t get me wrong, I love to get a well-made
and bitter IPA, but I only tend to have one.
We recently got Founder’s here in Oregon, and I had an All Day IPA. It literally took me all day to drink
it. It was out of balance, with an edgy
bitterness that made the finish firm instead of refreshing. When I drink an IPA, I want each sip to leave
you wanting another. I crave
balance. So once I put down the alien
hop juice Brett IPA, I naturally was drawn to brewing a NE IPA.<o:p></o:p></span></div>
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<a name='more'></a><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">NE IPAs are known for being hazy to downright murky. This tends to turn off many “sophisticated”
beer drinkers here in the PNW who think all beer has to be bright and clear
(except Hefe and Wit). While I prefer my
IPAs on the brighter side (too much hop polyphenols in suspension can actually
give off a false bitterness and grassiness), I still like some natural haze
(read, naturally hazy from the grain bill and water profile, not from yeast sludge and
hop debris). These beers are also known
for their soft mouthfeel and big juicy hop character. The soft mouthfeel is from high levels of
Chlorides and flaked grains, as well as a yeast strain that gives off perceived
body. The juiciness is a concert of
stone fruit (peach, apricot, nectarine) esters from the British yeast strain
and large doses of late hops. The yeast
strain choice also helps with hop oil bio-transformation, which can take the
hop oils present and rearrange them into bigger juicer flavors and aromas.<o:p></o:p></span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiceNxO3-b394YgFWZ2LHk4upKGePTbn6e6PaAiXcFVfdyGLUG1UqSzHtxWgozpHk8aMI0_CLoB5rIx2aPlWFSUAzzESMZekMc45EZviz0CveyU4rU1dKvMPKk4RPfchzKMElzBZhhS_KT5/s1600/IMAG5969.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiceNxO3-b394YgFWZ2LHk4upKGePTbn6e6PaAiXcFVfdyGLUG1UqSzHtxWgozpHk8aMI0_CLoB5rIx2aPlWFSUAzzESMZekMc45EZviz0CveyU4rU1dKvMPKk4RPfchzKMElzBZhhS_KT5/s400/IMAG5969.jpg" width="225" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;">OG 1.060<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">FG 1.011<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">ABV 6.6</span><span style="font-family: "arial" , "helvetica" , sans-serif;">%</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">IBU 67<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">SRM 6<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">60 mins mash @ 150<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">67% Vienna Malt<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">11% Dark Wheat<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">11% Flaked Oats<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">5% Sugar<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3% Carapils<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2% Carastan<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2% Acid Malt<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Calcium Chloride<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">30 min boil<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">30 Columbus<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">10 Citra, Simcoe<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">FO Citra, Simcoe, Columbus<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">DH1 Citra, Simcoe, Columbus (Primary)</span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 weeks @ 67+<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">West Yorkshire 1469<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Kegged</span><o:p></o:p><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Keg 1 - Single DH</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Keg 2 - DH2 Simcoe & Citra</span></div>
jbakajust1http://www.blogger.com/profile/18295072291268315993noreply@blogger.com0tag:blogger.com,1999:blog-4087855607808215486.post-14927928967832142982017-04-10T12:29:00.000-07:002017-04-10T12:29:00.210-07:00Recipe: Spring Saison, the Return of Dupont<div class="MsoNormal" style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGx9muQgvr3pnzdInyTH5M1rQoYQWsdRK_4AP38Uw5yHcSlaQd1wtSLk74uwiRyMvJxUd7TnlP7_XvtMNYZib-Qe2DjXExUIUmCQoUx1FUtckvZAe7TqNjUquMfH5gJNf8IUMu_bgAn_Ub/s1600/IMAG5973.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGx9muQgvr3pnzdInyTH5M1rQoYQWsdRK_4AP38Uw5yHcSlaQd1wtSLk74uwiRyMvJxUd7TnlP7_XvtMNYZib-Qe2DjXExUIUmCQoUx1FUtckvZAe7TqNjUquMfH5gJNf8IUMu_bgAn_Ub/s400/IMAG5973.jpg" width="400" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">When life hands you lemons, you make lemonade. Well, what if life doesn’t hand you
lemons? What if you don’t care for
lemonade? What then? What if life has lead you down the road of
trying to open a Brett only brewery and then to the end of the road whence you realize
</span><a href="http://endofsilencebrewing.blogspot.com/2017/04/opening-brewery-costs-too-much.html" style="font-family: arial, helvetica, sans-serif;">it isn’t going to happen</a><span style="font-family: "arial" , "helvetica" , sans-serif;">? What do you
make with that? You make a Saison with
your favorite strain that happens to not be Brett. That’s right, I decided I needed to apologize
to me great friend Dupont for abandoning him for so long. And the reward is wonderful. I hadn’t been this excited to brew in over a
year. The beer has been on tap less than
a week and my wife is already telling me to brew it again.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I found my inspiration in one of my <a href="http://endofsilencebrewing.blogspot.com/2012/03/le-ferme-du-funke-brett-saison.html">very first Saison recipes</a>, the one that ended up winning second in Belgian/French ales 7 months
later. It was a beautiful bouquet of
spicy and floral hops, pepper, lemon, citrus, and mild Brett funk from the
addition of Orval dregs to the bottles, with a dry finish and spritzy carbonation. I modeled this recipe after the first.
Then on brewday… life happened. I
was only going to use a 10% each Wheat, Vienna, and Oats, on a base of Pils, but I was short on Pils and had almost no Oats. I upped the Vienna and Wheat to offset the
missing grains, and the beer still turned out great. I also had a small issue with my cold
crash creating a vacuum in my fermenter and sucking in air when I went to draw a
sample. So far I am not getting any issues with flavor from it either. So glad to have a beer like this on
tap again, especially as the temperatures warm, the trees bloom, and the yard work beckons. Rebrew scheduled for National Homebrew Day.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">OG 1.041<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">FG 1.005<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">ABV 4.7%<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">IBU 31<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">SRM 5<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPP6sFNhNfxdytbwPNdJz0-Tj4awrCDbOv61NSAAotoa4wm0eDN9QkAFjod7EviqX2pxK7aoVf_87M-gme8bh_AaKb1AEJgjY5NqhGrZ355zTyZM4NlSksmco3Z12_AP6O8hCuh3T2b-A6/s1600/IMAG5963.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPP6sFNhNfxdytbwPNdJz0-Tj4awrCDbOv61NSAAotoa4wm0eDN9QkAFjod7EviqX2pxK7aoVf_87M-gme8bh_AaKb1AEJgjY5NqhGrZ355zTyZM4NlSksmco3Z12_AP6O8hCuh3T2b-A6/s400/IMAG5963.jpg" width="400" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;">75 mins mash @ 145<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">38% Pilsner Malt<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">35% Vienna Malt<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">14% Dark Wheat<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">6% Belgian Aromatic<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">6% Acid Malt<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">3% Flaked Oats<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Calcium Sulfate<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">60 min boil<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">60 Nugget<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">25 Hallertaur<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">10 Tettnang<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">FO Hallertaur, Tettnang, Citra<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 weeks @ 80+<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">90% Belgian Saison<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">10% French Saison<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Keg 1 – Straight @ 3.2vols CO2<o:p></o:p></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Keg 2 – Orval Dregs added, aging in garage</span><br />
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<o:p></o:p></div>
jbakajust1http://www.blogger.com/profile/18295072291268315993noreply@blogger.com0tag:blogger.com,1999:blog-4087855607808215486.post-2930054457845071872017-04-03T14:04:00.002-07:002017-04-03T14:04:18.708-07:00Opening A Brewery Costs Too Much<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgf_bwnngytxCqKm1tpoEPo6Zyf6kEx-s0OlCZbxDt8QxN4Kc3p87QyCVRAiOQaJaZ02yKJBGnf8nyW3o74zxYTQYbiBfAxn9SKIRd8o56vs5gVBPAlWLPwH8MCU-kJqUeMjzOpPz04QE5/s1600/17636965_1454461994585698_952139427320982116_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgf_bwnngytxCqKm1tpoEPo6Zyf6kEx-s0OlCZbxDt8QxN4Kc3p87QyCVRAiOQaJaZ02yKJBGnf8nyW3o74zxYTQYbiBfAxn9SKIRd8o56vs5gVBPAlWLPwH8MCU-kJqUeMjzOpPz04QE5/s400/17636965_1454461994585698_952139427320982116_o.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Life. It’s what
happens every second of every day. It happens
to all of us, whether we like it or not.
It can help all of our plans run smoothly, or it can derail them
all. And we have no control over it, no
matter how hard we try. The only thing
we can do is choose to sit and scowl at life for what it brought us, or accept
life as it comes and be grateful for what we have.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Just over 2 years ago I changed the focus of my brewing and
this blog significantly. Everything
became about brewing towards opening a production brewery. Much of my money was put into test batches, securing
names, setting up websites, printing business cards, designing logos and label
art. Much of my time was sunk into
thinking about concepts, floor plans, and business strategies. Much of my dreams were filled with new
releases, toppling overpriced and rare “specialty beers”, serving the
community. Then life happened.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I wanted to brew, but I didn’t want to run a business. Looking for a partner with the skills to run
the business end of a brewery that would love my vision and want to see it
flourish proved difficult. Financing
wasn’t going to be that big of an issue, I had people lined up, but the looming
doubt was whether they would actually be on board for my vision or if they
would want to steer it all another direction.
As the process went forward, I found that brewing the same recipe over
and over again had become a chore, so much so that the thought of brewing a
batch at home didn’t excite me much at all.
<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrdqFpfyw-s-Inmt4kH6mOY0wDQkJHHBpLdSFnWFC9LX64WgFK9UoqzLq2bXUzWwfqjHqf2qpbVeC60cP1PFKnrVbsqG45_LZo90qqVPBltixrEaauKaNfDf2Zj6EqyyjPj5vv03kWefar/s1600/16806732_1414908028541095_6731586542294943577_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrdqFpfyw-s-Inmt4kH6mOY0wDQkJHHBpLdSFnWFC9LX64WgFK9UoqzLq2bXUzWwfqjHqf2qpbVeC60cP1PFKnrVbsqG45_LZo90qqVPBltixrEaauKaNfDf2Zj6EqyyjPj5vv03kWefar/s400/16806732_1414908028541095_6731586542294943577_n.jpg" width="220" /></a><span style="font-family: Arial, Helvetica, sans-serif;">Then the biggest hits came.
My son had been struggling in school during this whole time, and he
began to lash out during class. He is a
very emotional young man, much like his Daddy, and he has a difficult time
expressing those emotions properly. When
he is frustrated, the whole world knows it.
One thing that seems to impact his behaviors and emotional regulation
the most is time with dad. The more time
he gets with me after work or on the weekends, the better his following days at
school become, and the more “normal” he acts at home. The busier I get, the more he struggles.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">While all this was going on my best friend was launching a
brewery with his brother. I’ve been
blessed to journey with him in the launch of his brewery, assist on brew days,
kegging, bottling, quality control, and many other aspects during this time as
well. One thing I know for certain from
watching him: if I open a brewery I will not be there for my son(s) when
he/they need me. I can’t love my family
the way they deserve and in the ways they each need individually and
collectively if I am working 80+ hours a week to fulfill my dreams. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I had this grandiose vision that I could do the brewery with
a restaurant and have it all super kid friendly so my family could come in
after school and hang out with me on the nights I had a release or needed to
work late. Being a part of my buddy’s
brewery work has shown me that isn’t possible.
You are always having to either focus on the beer you are working with
or on the patrons drinking it. I asked
my son one day if he wanted to go to the brewery after church and have lunch
and a Daddy Date, usually one of his favorite things, and places to eat (the
food cart stationed there). He told me
he hated the food and the brewery. After
some probing, he finally said that he really likes both, but when we go there I
ignore him to talk about beer with all my friends (people I run into or the
employees). If I couldn’t make real time
for him at a brewery I frequent but am not truly involved with, how could I
make real time for him if I owned and operated it?<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfda9YTH5oP-cedLAa27igHqVgvQVsYN-_HLwK1nfSrqdDRU5JgQXw4Ylnu1tMUZzlcoi9j24HfOpcBTLoPocZCecfaIMKAnnq-WxRHU1MCmP6dUkSIuimtGq7cFjzh1-r5COrYAl3aqC/s1600/16002756_10210356875229741_538876942856172836_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfda9YTH5oP-cedLAa27igHqVgvQVsYN-_HLwK1nfSrqdDRU5JgQXw4Ylnu1tMUZzlcoi9j24HfOpcBTLoPocZCecfaIMKAnnq-WxRHU1MCmP6dUkSIuimtGq7cFjzh1-r5COrYAl3aqC/s640/16002756_10210356875229741_538876942856172836_n.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I still would love to open a brewery, some day, maybe once
the kids have grown up and moved on.
Then maybe I’ll open a small brewery, making the kinds of beers I want
to drink and sharing them with the people that want to drink them with me. Until then, I’ll make those beers at home,
when I can, and drink them with my friends and family that love my boys as much
as I do.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cheers</span><o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-a1AaptHu2z0hGLiy-47pdqZQhL6BKlbTwKHCNXIIKvNyDQc80e69DeMmPpL3aFCX1Bsp87-_QHVM4gSaBB5c1IO5uPuZqhAfdo_dILsnRAa3ZsiK9I7rGEqAR236ysKVjz8fRWEYCbll/s1600/fb9582_bc7a673d03e74092a94949648743ec4e.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-a1AaptHu2z0hGLiy-47pdqZQhL6BKlbTwKHCNXIIKvNyDQc80e69DeMmPpL3aFCX1Bsp87-_QHVM4gSaBB5c1IO5uPuZqhAfdo_dILsnRAa3ZsiK9I7rGEqAR236ysKVjz8fRWEYCbll/s400/fb9582_bc7a673d03e74092a94949648743ec4e.png" width="400" /></a></div>
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jbakajust1http://www.blogger.com/profile/18295072291268315993noreply@blogger.com0tag:blogger.com,1999:blog-4087855607808215486.post-61621908759155275082016-06-16T15:28:00.001-07:002017-04-05T12:11:37.939-07:00Brewery Trial Review: Session Saison: Tragic Magic<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0YAjP3zBPDGYVoNmj8WX5EesHJM79pfhSJvMNhvt6-ptTme74ARgp9RzrwJc4-lbFi-bLlzOhTGW_LJyafXgsCVJALPMAiXN3b9fI0_4PjP-mHQbYIY-uemgRVKBzT_m2-4r1_1LEyw_H/s1600/IMAG4893.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0YAjP3zBPDGYVoNmj8WX5EesHJM79pfhSJvMNhvt6-ptTme74ARgp9RzrwJc4-lbFi-bLlzOhTGW_LJyafXgsCVJALPMAiXN3b9fI0_4PjP-mHQbYIY-uemgRVKBzT_m2-4r1_1LEyw_H/s640/IMAG4893.jpg" width="360" /></a><span style="font-family: Arial, Helvetica, sans-serif;">I recently tried using a fining agent on my beers to see if they would impact the flavor of the finished product. Specifically, I took my <a href="http://endofsilencebrewing.blogspot.com/2016/06/brewery-trial-recipe-session-saison.html">Saison</a> and split it at packaging. Half went into the keg on the fining and was then racked off the fining onto the dryhops in a second keg. The other half was dryhopped before being racked into a second keg with the fining agent. The attempt was to see if dryhopping prior to fining or after fining altered the dryhop contribution at all. My blend of yeast has a tendency to transform hop oils so the thought was if I removed the yeast it would have less impact on the hops. As far as the Noble hops on this Saison, the results were rather negligible. There is no discernible flavor or aroma difference. The only real difference is the appearance. The dryhopped after fining beer has, well, hops in it. After a few weeks of sitting in the keezer, the hop particles in the bottom of the keg keep on coming. They don't seem to be compacting on the bottom and staying there. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>LOOK:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pours a clear pale gold with a hint of orange under a dense and tight white head that falls way too quick for a Saison. Thin ring leaves mild splattering on the glass. Bubbles flutter up the glass.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>AROMA:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Herbal and floral hops with a hint of spiciness lead the charge giving way to an earthy yeast note. Pears and citrus with a touch of pineapple esters and a rosey alcohol float atop crackery malts and wheat with a light rye.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>FLAVOR:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pears and citrus give way to earthy phenols and a rye bite. Crackery and rustic malt rear up behind notes of floral and spicy hops. Bitterness is high and a little off putting as well as the hop flavor. Complex to say the least. The malt is medium low while everything else fires on medium high. Lots of flavor for such a small beer. No astringency.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>MOUTHFEEL:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Light body with bone dry and very bitter finish. Bubbles dance on the tongue, no alcohol bite.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>OVERALL:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Crushable high flavor session beer. The complexity is right where it should be for a Saison. The bitterness and hop flavor are a little too high as they linger too long into the finish instead of cleansing the palate. The head needs better retention for sure. These kegs have had some issues with foam which I think I have fixed with by insulating the collar on the keezer.</span></div>
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jbakajust1http://www.blogger.com/profile/18295072291268315993noreply@blogger.com0tag:blogger.com,1999:blog-4087855607808215486.post-71619674092951485732016-06-03T15:42:00.003-07:002017-04-05T12:29:58.844-07:00Brewery Trial Recipe - Session Saison: Tragic Magic 4.0<div style="text-align: justify;">
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<a href="https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/13344555_1730579550517342_5461845967193218828_n.jpg?oh=1883aba89703192c1356847fef961d6e&oe=57C10059" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/13344555_1730579550517342_5461845967193218828_n.jpg?oh=1883aba89703192c1356847fef961d6e&oe=57C10059" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It's been awhile since the <a href="http://endofsilencebrewing.blogspot.com/2015/10/brewery-trial-recipe-tragic-magic.html">last time I posted about this beer</a> recipe, but yet this is only the next iteration. Something about a 4.5% ABV Session Saison that didn't scream rebrew me during the cold months of Winter. Over the past versions of this recipe there was just something less authentic about this beer, especially in the hopping. I recently did a <a href="http://endofsilencebrewing.blogspot.com/2016/05/brewery-trial-recipe-super-saison.html">Super Saison</a> with all Noble hops as a test batch and really like the results, although the amount of Vienna in the base on that one made it a little too malty. For this trial recipe I wanted to try to pull in a little more rusticness and some spiciness so I swapped out the Flaked Oats for Flaked Rye and kicked up the percentage to double what I had used with the oats. I also subbed in some German Dark Wheat for some added foam and color as well as a little more rustic bite. I also went with Noble type hops on this run using Saaz for its spicy floral tones, and Hallertau and Tettnang for there floral, spice, and herbal notes. So far the gravity samples are much more in line with where I want this beer to be. Much more rustic, some herbal spiciness, dry, crisp, medium level maltiness, bitter finish, and lots of complex fruitiness.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">One of my Brett strains in this blend impacts the hops quite drastically as it biotransforms the hop oils into something new and unique compared to Sacc strains. On some beers this is wonderful as it teases out underlying fruity flavors from hops that usually are herbal and dank while downplaying the dank and herbal notes. On some beers it is the opposite where it downplays the big bold fruits and ramps up the dank and herbal notes instead. As an experiment on this batch I am going to Bio-Fine half the batch upon kegging to remove as much of the yeast as possible. I will then transfer it onto the dry hops. The other half will go onto the dry hops from primary and still have yeast in suspension, then Bio-Fine it after the dry hopping is complete. My hope is to have a clear enough difference between the two to see what the raw character of the hops would be vs the biotransofrmed character. I plan to do this on my next IPA recipe as well.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>NAME:</b> Tragic Magic</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>STYLE:</b> Farmhouse Ale</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>TYPE: </b>All Grain</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>SIZE:</b> 12 gallons</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>OG:</b> 1.037</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>FG:</b> 1.003</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>ABV:</b> 4.5%</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>SRM:</b> 6</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>IBU:</b> 35 (Modified Tinseth)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Efficeincy:</b> 79% (mash)</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Grain Bill:</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pilsner, Vienna, Flaked Rye, German Dark Wheat Malt, Chocolate Malt (for color), Sugar</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Hop Bill:</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Magnum, Saaz, Tettnang, Hallertau</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Water:</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Crisp, dry, bitter.</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Yeast:</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Blend for fruit and earth/spice</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Additional:</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Half Dry Hopped before Fining, half Fined before Dry Hopping.</span></div>
jbakajust1http://www.blogger.com/profile/18295072291268315993noreply@blogger.com0tag:blogger.com,1999:blog-4087855607808215486.post-10156029449711808622016-05-18T03:06:00.000-07:002017-04-05T12:30:15.891-07:00Brewery Trial Recipe: Release The Panic IPA 8.0 & Panic At The Disco Habanero IPA 1.0<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCX1aLf3inQVx86pvCb8sJwenTznl9R09Uc8bQv_vBu0EutkX3ItZJtTSgEkSwispYzkuN4O-CLS7lBHkoMo0nCqLXrt1K-RTjVBk2KFItzHVqrYOLlXQVZZsjKMk5y9KiiTH1-h5kwAGv/s1600/hops.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCX1aLf3inQVx86pvCb8sJwenTznl9R09Uc8bQv_vBu0EutkX3ItZJtTSgEkSwispYzkuN4O-CLS7lBHkoMo0nCqLXrt1K-RTjVBk2KFItzHVqrYOLlXQVZZsjKMk5y9KiiTH1-h5kwAGv/s400/hops.jpg" width="282" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">After recent batches of Release The Panic saw changes in hopping like Simcoe and Amarillo I decided to go back to the original hop schedule but beefed up a bit like recent versions. There is something about the Columbus, Nugget, Chinook, and Meridian oils once biotransformed by my house yeast that creates something wonderful. Super fruity and a balanced dankness and pine. For this batch I didn't want to have a full 10 gallons of the same beer on tap allowing for the hops to fade out on keg 2 while drinking keg 1. On this one I decided to toss some Habanero into the secondary to get some heat and the fruitiness of a Habanero flesh. I also swapped out the base malt from Pale Ale malt to Vienna to get a richer malt balance and to drop the sugar addition and add some Cara-Pils to add a touch more body. The super dry finish on previous batches was nice, but the lack of body wasn't. I really wanted a good body and malt complexity to back up all the hops and the yeast. Don't get me wrong, I like a good hop monster with no malt backbone showcasing all the hops and a yeast that gets out of the way as well, but they aren't balanced and certainly not drinkable enough to knock back a couple and still fell your tongue.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>NAME:</b> Release The Panic / Panic At The Disco (Split Batch)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>STYLE:</b> IPA / Habanero IPA</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>TYPE: </b>All Grain</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>SIZE:</b> 10.5 gallons</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>OG:</b> 1.059</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>FG:</b> 1.010</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>ABV:</b> 6.5%</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>SRM:</b> 8</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>IBU:</b> 74 (Modified Tinseth)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Efficeincy:</b> 68% (mash)</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Grain Bill:</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Vienna, Carastan 30/37, Cara-Pils,</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Flaked Oats</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Hop Bill:</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Magnum, Nugget, Columbus, Chinook, Meridian</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Water:</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Crisp, dry, bitter.</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Yeast:</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">House - Tropical Fruit</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Additional:</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dry Hopped, half received Habanero.</span></div>
jbakajust1http://www.blogger.com/profile/18295072291268315993noreply@blogger.com0tag:blogger.com,1999:blog-4087855607808215486.post-58873286818358035642016-05-13T08:35:00.000-07:002017-04-05T12:11:37.925-07:00Test Batch Review - Super Saison: Imaginary 1.0<div class="separator" style="clear: both; text-align: center;">
<a href="http://i69.photobucket.com/albums/i74/jb_just1/Brewery/Beers/IMAG4818_zpsjqb2txye.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i69.photobucket.com/albums/i74/jb_just1/Brewery/Beers/IMAG4818_zpsjqb2txye.jpg" height="360" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As I stated in the <a href="http://endofsilencebrewing.blogspot.com/2016/05/brewery-trial-recipe-super-saison.html">recipe post</a> Super Saison isn't my usual go-to beer. Let's be honest, it's nobodys go-to beer. It is a special ocassion beer by nature. So why have it as a staple in a brewery? Because drinking a beer at End Of Silence is always a special ocassion. Having a breadth of styles and ABVs is always a good idea. Everybody has massive IPAs and Imperial Stouts (as will I), but who has a readily available Super Saison.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Appearance:</b> A foggy orange pour under a frothy egg white head that clings to the sides through the whole drink. Needs a little more carbonation to keep the head up through the whole glass and bubbles for sparkle.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Aroma:</b> Pear and citrus pop from the glass with a light herbal note from the hops and a toasty malt base following behind. A light rosey alcohol comes through in the end with a hint of fresh cracked pepper and cardamom.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Flavor:</b> The tongue follows the nose with pears and citrus, herbal hops, light spiciness, and a hint of cracked pepper. Lots of toasted biscuits. Just a mild funkiness and acidity. Alcohol is light and floral. Bitterness is balancing. Very malty for the style. More like a malty Tripel than a Imperial Saison.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Mouthfeel:</b> Big and bold with a medium body and a fairly dry finish. The maltiness and alcohol with a lower carbonation leave a little more heaviness on the tongue than a Saison should have, no matter the ABV. Needs more carbonation for sure.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Overall:</b> Near miss, not an epic fail. The maltiness, low carobonation, and high alcohol create for a bigger feeling beer than a super drinkable Saison. The hops and esters come across nicely, just too malty and "heavy". A little more bitterness, less Vienna, and higher carbonation would line this up where it needs to be.</span></div>
jbakajust1http://www.blogger.com/profile/18295072291268315993noreply@blogger.com0tag:blogger.com,1999:blog-4087855607808215486.post-51736004670954656992016-05-11T16:00:00.000-07:002017-04-05T12:30:43.876-07:00Brewery Trial Recipe: Super Saison: Imaginary 1.0<div style="text-align: justify;">
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<a href="https://scontent-sjc2-1.xx.fbcdn.net/v/t1.0-9/12938311_1704190686489562_7250963944822109216_n.jpg?oh=4103a021b00538653889e13ae08caecf&oe=57E63D69" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="355" src="https://scontent-sjc2-1.xx.fbcdn.net/v/t1.0-9/12938311_1704190686489562_7250963944822109216_n.jpg?oh=4103a021b00538653889e13ae08caecf&oe=57E63D69" width="400" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Although there is something wonderful about the depth of complexity and drinkability in a low alcohol Saison like Duponts Avril, or even the sheer perfection of their classic Saison, their is something of majesty and whimsy about the Dupont Avec Les Bons Voeux. At 9.5% ABV it is still way too drinkable, spicy, crackery, zesty, malty, and fruity, and super refreshing until the ABV hits you. A style I tend to shy away from except on special ocassions, I really want to have a beer that draws its inspiration from Avec Les Bons Vouex in the brewery. For the first iteration of this recipe I went with a base of Vienna cut with Pilsner, German Dark Wheat, and Flaked Oats, with a hefty dose of sugar to get it nice and dry and still have what the Belgians call digestibility (never heavy, easy drinking no matter how high the alcohol). I hopped it with Saaz, Tettnang, and Hallertau for a more authentic Saison character. The beer is not designed to be a clone which would have had only Pilsner malt and Saaz with Styrian Goldings.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In hinesight I really should have gone with a base of Pilsner Malt cut with Vienna instead of the other way around. The beer is very malt forward and toasty even with the 38 IBUs. It could really stand to finish a little bit dryer, a little more bitter, and a little crisper with toned down maltiness. The next iteration will up the Pilsner, lower the Vienna, bring down the OG a little, up the sugar a touch for fermentability, and bring up the IBUs a touch. Don't get me wrong, the beer is amazing, it just drinks more like an maltier Tripel than </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Dupont Avec Les Bons Voeux. For fun (like I said above, I don't typically gravitate towards this style of Saison) I am aging half on French Oak chunks I had soaked in Pinot Noir to see what a Wine Barrel Aged version of this beer would be like.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b style="text-align: justify;">NAME:</b><span style="text-align: justify;"> Imaginary</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>STYLE:</b> Farmhouse Ale</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>TYPE: </b>All Grain</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>SIZE:</b> 12 gallons</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>OG:</b> 1.072</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>FG:</b> 1.006</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>ABV:</b> 9.0%</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>SRM:</b> 5</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>IBU:</b> 38 (Modified Tinseth)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Efficeincy:</b> 79% (mash)</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Grain Bill:</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Vienna, Pilsner, German Dark Wheat Malt, </span>Flaked Oats, Chocolate Malt (for color), Sugar</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Hop Bill:</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Magnum, Saaz, Tettnang, Hallertau</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Water:</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Crisp, dry, bitter.</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Yeast:</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Blend for fruit and earth/spice</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Additional:</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Half Dry Hopped and kegged fresh, half aged on Pinot Noir Soaked French Oak.</span></div>
jbakajust1http://www.blogger.com/profile/18295072291268315993noreply@blogger.com0tag:blogger.com,1999:blog-4087855607808215486.post-47733046519940707322015-12-15T10:55:00.000-08:002015-12-15T10:55:22.059-08:00New Logos<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">It's been a while since I last posted, please forgive me. I have been spending most of my down time on getting things ramped up for the brewery and spending time with the family. One of the things I have been working on is a new logo for the brewery as well as a secondary logo. The barn and EOS just didn't do it for me. It seemed like a cool logo when we were originally thinking of brewing in a barn. When that idea was jettisoned the barn logo just became confusing. After all we are not a Farmhouse Brewery, we are decidedly Pacific Northwest Brewery with a heavy influence from the Farmhouse tradition. I really wanted to get something that tied the brand together. The End Of Silence name, the boisterous personality, the naming of the beers after songs, the flamboyant color schemes, and implications of our vision, it all has a theme that needed expression in a logo - something that conveyed noise. Thus I present the new logo of End Of Silence Brewing.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZjlb7THMnTJ2y2n9z02unOZSd69-FhSN-uzaXWa2TGCLwQ8na59dV-VDUroJCTlhW6c81UlCqYoFb4z47eJdD_ISISxsBfAjNIhLM3x347kk4IKcn3_40aw7jxE6U1ztgsQSmdS4VEJX/s1600/soundwave+green+glow.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZjlb7THMnTJ2y2n9z02unOZSd69-FhSN-uzaXWa2TGCLwQ8na59dV-VDUroJCTlhW6c81UlCqYoFb4z47eJdD_ISISxsBfAjNIhLM3x347kk4IKcn3_40aw7jxE6U1ztgsQSmdS4VEJX/s640/soundwave+green+glow.png" width="617" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The sound wave itself is my oldest son saying "End Of Silence Brewing". We also have a secondary logo that we are using as well, less of a logo, more of a mascot. It is the same oldest son screaming.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_CKqNCsbi2C6FAPgCNJma0xxzstSYSFaSvN07doIlSC_kk4jd43WQVHkNa8M4MvgsyP_K8a7d2Fj-Is9aNmtX4F6OJ8QlRVP9gBkJDQtnmUnCy7uOlgmdI04bgw3eeo0HFAbN-75eM3K3/s1600/fb9582_bc7a673d03e74092a94949648743ec4e.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_CKqNCsbi2C6FAPgCNJma0xxzstSYSFaSvN07doIlSC_kk4jd43WQVHkNa8M4MvgsyP_K8a7d2Fj-Is9aNmtX4F6OJ8QlRVP9gBkJDQtnmUnCy7uOlgmdI04bgw3eeo0HFAbN-75eM3K3/s640/fb9582_bc7a673d03e74092a94949648743ec4e.png" width="640" /></a></div>
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jbakajust1http://www.blogger.com/profile/18295072291268315993noreply@blogger.com0tag:blogger.com,1999:blog-4087855607808215486.post-56607704286598287802015-10-12T12:14:00.000-07:002017-04-05T12:11:37.918-07:00Brewery Trial Review - Breaking the Habit - Coffee Porter<div class="separator" style="clear: both; text-align: center;">
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<a href="http://i69.photobucket.com/albums/i74/jb_just1/Brewery/Beers/IMAG3954_zpswdjjn8nz.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://i69.photobucket.com/albums/i74/jb_just1/Brewery/Beers/IMAG3954_zpswdjjn8nz.jpg" height="640" width="360" /></a>I'm literally sitting here thinking... "Is it really October already?" I mean, really? Feels like my wife and son just got out for Summer vacation. I'm not even sure I ate much of the wonderful Summer bounty from our area and now it is gone and pumpkins are everywhere. It used to be too hot to fall asleep, and now the night is crisp and brisk, and the darkness overshadows the day sooner and sooner with each passing moment. The days of crisp and light beers are passing and the dawn of a new season of dark and roasty beers is upon us. Just in time for the switch is this Coffee Porter.</div>
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<b>Appearance:</b> This beer pours very dark, yet super clear, under a rich and sticky head that last for a few minutes before dropping to a thin cap. Sticky lace clings to the walls of the glass all the way through. Clear, dark brown highlights hug the edges.</div>
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<b>Aroma:</b> Big bursts coffee leap off the nose. Roast coffee leads the way with caramel and dark chocolate notes, hints of esspresso, which gives way to fruity pineapple esters and a wiff of alcohol. Below the coffee is a rich biscuity malt with a touch of hops.</div>
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<b>Flavor:</b> The flavor doesn't mimic the nose at all. Biscuity malt leads the way with hints of chocolate and burnt sugar. A mild spicy hop note peaks through leading to a balanced and dry finish. The final note to wash over the tongue is a return of the espresso notes and a mild acidity.</div>
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<b>Mouthfeel:</b> The light, yet creamy body, gives way to a dry and mildly roasty finish. Though the body is light it isn't thin or watery, and could use a little boost. No acrid flavors from the coffee.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Overall:</b> The blend of coffee and beer is complex and balanced with neither overcome by the other. Each take a turn coming forward in waves, cofee, beer, coffee, beer, coffee beer. The blend of coffee adds depth, but the beer never gets lost to it. Could use a higher FG for more body, but other than that, this beer is ready to go.</div>
</span>jbakajust1http://www.blogger.com/profile/18295072291268315993noreply@blogger.com0tag:blogger.com,1999:blog-4087855607808215486.post-71569157213337242732015-10-06T08:48:00.003-07:002017-04-05T12:31:02.061-07:00Brewery Trial Recipe - Tragic Magic: Session Saison 3.0<div style="text-align: justify;">
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<a href="http://i69.photobucket.com/albums/i74/jb_just1/Brewery/Beers/Tragic%20Magic%203/IMAG3944_zpspka49mcp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i69.photobucket.com/albums/i74/jb_just1/Brewery/Beers/Tragic%20Magic%203/IMAG3944_zpspka49mcp.jpg" height="360" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Yes it is Fall. Yes I just brewed a beer that fits perfectly in Summer. Yes, I did this on purpose. The recipe is starting to dial in for my Session Saison, but it isn't there quite yet. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">I really enjoy this beer, but it needs a little more work, so I brewed it again even though we are headed into times of darker nights and <a href="http://endofsilencebrewing.blogspot.com/2015/09/brewery-trial-recipes-breaking-habit.html">darker beers</a>. I want to have a fresh memory of where the <a href="http://endofsilencebrewing.blogspot.com/2015/07/brewery-trial-recipe-saison-20.html">last batch</a> was while comparing this batch. And, I am also bringing the team (thus far) for the brewery over for a tasting and cheese pairing and needed all of my Flagships ready for sampling. I also need to ensure that this a beer I will want to drink in the dead of Winter, because if I won't drink it, not many others will, and if no one wants to drink it year round, it shouldn't really be a Flagship. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">I am still trying to dial in the spicing, for this version I added some peppercorns to get some peppery bite and left out one of the original spices which really needs to remain from initial tastings of this batch (it is missing something great compared to previous batches). I am also playing with the hops as one of them throws this herbal tea bag astringency thing that I am not too fond of (I think it is the Crystal since it doesn't show up in the IPA). I also took a shot at adding Lacto a day before the yeast strains on half this go round to see how it works out with a touch of tartness and lower pH. We'll see how these adjustments do and then go from there on the next iteration, but for now, it still drinks nice when doing yard work. As an added bonus, I have a culture of a </span><i style="font-family: Arial, Helvetica, sans-serif;">Brett</i><span style="font-family: "arial" , "helvetica" , sans-serif;"> strain growing up at the moment that I plan on adding to a case of bottles to see what a little aging will do to this one.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>NAME: </b>Tragic Magic</span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>STYLE: </b>Farmhouse Ale</span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>TYPE: </b>All Grain</span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>SIZE: </b>11.5 gallons</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>OG: </b>1.038</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>FG: </b>1.003</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>ABV: </b>4.6%</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>SRM: </b>6</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>IBU: </b>45 (Modified Tinseth)</span></div>
<br />
<b style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">Efficeincy: </b><span style="font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">89% (mash)</span><span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
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</span>
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<b style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">Grain Bill:</b><span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span>
<br />
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Pilsner Malt, Vienna Malt, Flaked Oats, Chocolate Malt, Sugar</span></div>
<br />
<b style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">Hop Bill:</b><span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span>
<br />
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Crystal, Meridian, Nugget</span></div>
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<b style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">Water:</b><span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span>
<br />
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Crisp, dry, bitter.</span></div>
<br />
<b style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">Yeast:</b><span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span>
<br />
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Blend for fruit and earth/spice</span></div>
<br />
<b style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">Additional:</b><span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span>
<br />
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Spiced and Dry Hopped. Half received <i>Lacto plantarum</i> 36 hours pre yeast.</span></div>
jbakajust1http://www.blogger.com/profile/18295072291268315993noreply@blogger.com0tag:blogger.com,1999:blog-4087855607808215486.post-76624287425355866962015-09-29T17:45:00.002-07:002017-04-05T12:31:12.864-07:00Brewery Trial Recipes - Breaking the Habit: Coffee Porter 3.0; Break My Fall: Brett Cacao Bourbon Porter 2.0<div style="text-align: justify;">
<a href="https://scontent-sea1-1.xx.fbcdn.net/hphotos-xfp1/v/t1.0-9/12063659_1647655062143125_5595295705009807522_n.jpg?oh=5bb40b1ab875b66848f873995e0d89b7&oe=568EB5A2" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="https://scontent-sea1-1.xx.fbcdn.net/hphotos-xfp1/v/t1.0-9/12063659_1647655062143125_5595295705009807522_n.jpg?oh=5bb40b1ab875b66848f873995e0d89b7&oe=568EB5A2" width="361" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;">Fall is officially here, even though breweries have been putting out Pumpkin beers for nearly a month now. With the dropping temps, cool nights, gentle breeze, dark evenings, and changing artists palates in the trees comes an innate hankering for something darker and rounder than the crisp and light beers for Summer. The Good Lord gave us Porters and Stouts for a reason, and He also gave us an internal timer that almost instantaneously switches to them from Saisons as the season changes. Like a junkie looking his next fix we yearn for that dark and roasty beverage to sooth our troubled souls. This is part of the reason I just rebrewed my Coffee Porter recipe (the other is because I need to have my flagship beers to give to potential investors). </span><span style="font-family: "arial" , "helvetica" , sans-serif;">I swapped out the Crystal hops for Chinook on this round to avoid the herbal tea notes that Crystal can throw, and to get a little resin and pine in the mix</span><span style="font-family: "arial" , "helvetica" , sans-serif;">. The </span><a href="http://endofsilencebrewing.blogspot.com/2015/03/tasting-trios-coffee-porter-vs-west.html" style="font-family: Arial, Helvetica, sans-serif;">last iteration</a><span style="font-family: "arial" , "helvetica" , sans-serif;"> had issues with the coffee additions as the coffee from the <a href="http://endofsilencebrewing.blogspot.com/2014/11/recipes-72-bangarang-no-nap-coffee.html">original recipe</a> was no longer available. For this one I actually went with a blend of 2 different coffees from a local artisan and the complexity really makes the beer pop. This recipe was done on my first double brewday in nearly a year. Gotta say it was actually fairly smooth except trying to get all the beer into the fermentors in the fermentation fridge. This was also my first time doing an entire 11+ gallons together in one vessel, which works really well and ensures that I don't have any differences from 2 different pitches into 2 different Better Bottles. After primary fermentation was done this batch was split into 2 different beers. The fresh keg got the Coffee blend, and the 5 gallon carboy received 2 Hungarian oak cubes soaked for 2 months in Woodford Reserve Bourbon. It also received a pitch of </span><i style="font-family: Arial, Helvetica, sans-serif;">Brett</i><span style="font-family: "arial" , "helvetica" , sans-serif;">, and will get cacao nibs in a couple months. The <a href="http://endofsilencebrewing.blogspot.com/2014/11/recipes-72-bangarang-no-nap-coffee.html">first version of this beer</a> is drinking quite nicely right now.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>NAME: </b>Breaking the Habit / Break My Fall</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>STYLE: </b>Coffee Porter / Brett Cacao Bourbon Porter</span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>TYPE: </b>All Grain</span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>SIZE: </b>12 gallons</span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>OG: </b>1.049</span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>FG: </b>1.009</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>ABV: </b>5.3%</span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>SRM: </b>24</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>IBU: </b>38 (Modified Tinseth)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<b style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">Efficeincy: </b><span style="font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">89% (mash)</span><span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<br />
<div style="text-align: justify;">
<b style="font-family: Arial, Helvetica, sans-serif;">Grain Bill:</b></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Pilsner Malt, Vienna Malt, Flaked Oats, Dark Crystal, Chocolate Malt</span><br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Hop Bill:</b></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Chinook</span><br />
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<b style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">Water:</b><span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Malty, full.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<b style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">Yeast:</b><span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Tropical bomb</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<b style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">Additional:</b><span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Coffee blend added to half. Other half aged on Bourbon Oak cubes, Brett, and cacao.</span>jbakajust1http://www.blogger.com/profile/18295072291268315993noreply@blogger.com0tag:blogger.com,1999:blog-4087855607808215486.post-23450516732908472252015-09-24T11:14:00.002-07:002015-09-24T12:04:40.359-07:00What's Up With All The Recipe Silence?<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7W7G_8QJRkGvZ41tDb-e7Lx7N7WTiuWYTszyLL0GOdrQr0vCITA3w1xOWmYG2U8X6gGtOiRs5_Hmozqya3415PMKp-KZY42O5gAVG3bPT1yjB83tQAAWZBsPDWyhVbeK6eD5NyGYTV3j/s1600/IMAG3875_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7W7G_8QJRkGvZ41tDb-e7Lx7N7WTiuWYTszyLL0GOdrQr0vCITA3w1xOWmYG2U8X6gGtOiRs5_Hmozqya3415PMKp-KZY42O5gAVG3bPT1yjB83tQAAWZBsPDWyhVbeK6eD5NyGYTV3j/s400/IMAG3875_1.jpg" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">For those of you who have been watching the blog for some time now, you may have noticed a large shift in the way I post my recipes. Specifically from <a href="http://endofsilencebrewing.blogspot.com/2014/11/recipes-72-bangarang-no-nap-coffee.html">detailed information</a> like Malster, Lovibond, Pounds/Ounces and percentages of malts used, detailed hop schedules, and yeast information to a <a href="http://endofsilencebrewing.blogspot.com/2015/09/release-panic-ipa-brewery-trial-recipe.html">generic format</a>, X malts, Y hops, and vague yeast info. And you might be asking yourself why is all the silence from End of Silence? I want to assure you that it is not that I think my recipes are somehow so awesome that I would never want to share them. It is also not a punk move to keep homebrewers in the dark to my recipe information like Stone with Arrogant Bastard. It is for one honest reason... I am opening a brewery, but I am still a ways out with fundraising and such. I would hate to broadcast my recipes and yeasts and temps and information for everyone to see and have someone locally start making my beers and selling them before I can launch. It would suck to put all of the effort and thought into my beers and the brewery and have someone snatch it out from under me before we were able to see our dreams come to fruition. This is the only reason why I am keeping my recipes generic and also why my website doesn't have any information about the vision we have for the brewery. I feel like we will be bringing something amazing and unique in terms of beers and vision to the area, and I would hate to see it end up being done half-hearted by another brewer who has money to launch before us or an existing brewer who wants to take out the competition before it even starts competing. Craft Beer has existed from the beginning with an ethos of camaraderie, but it is also a business, and as we have seen with recent buy outs, "partnerships", and petty lawsuits, the business of beer is becoming more and more cut throat.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If you happen to have questions about timings, amounts, yeasts, etc., feel free to <a href="mailto:endofsilencebrewing@gmail.com">shoot me an email</a> and we might be able to discuss a little more details out of view of the entire web.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Let the Yeast Speak!</i></span></div>
jbakajust1http://www.blogger.com/profile/18295072291268315993noreply@blogger.com0tag:blogger.com,1999:blog-4087855607808215486.post-56427243413489064482015-09-23T11:03:00.004-07:002017-04-05T12:31:26.992-07:00Brewery Trial Recipe - Release The Panic: IPA 3.0<div style="text-align: justify;">
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<a href="http://i69.photobucket.com/albums/i74/jb_just1/Brewery/Beers/IPA3/IMAG3831_zpswegznrft.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://i69.photobucket.com/albums/i74/jb_just1/Brewery/Beers/IPA3/IMAG3831_zpswegznrft.jpg" height="400" width="225" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">As I continue to move forward with test batches for the brewery it is becoming more and more evident how difficult it can be to fully dial in a homebrew system. Humidity, temperature, wind, all play a role in the temperature of the grains, the mash, the runnings, and impact boil off rates. My efficiency is fairly dialed in, but sometimes it drops a few percent which impacts the beer. The <a href="http://endofsilencebrewing.blogspot.com/2015/07/brewery-test-batch-ipa-20.html">last time I brewed this recipe</a> I got 7.5% ABV instead of the intended 7.0% For this batch my numbers were much closer to where I wanted them. 11.5 gallons of wort, 2 full corny kegs, 80 IBUs, and 7.2 ABV (even though I was still shooting for 7.0%). For this iteration of the flagship IPA, Release the Panic, I upped each of the hops, especially the Columbus to get a little more resin in there to play with the tropical notes. I also upped the IBUs a little more to try to get some bitterness past the yeast as it down plays the IBUs a lot. I am also keeping this keg at a little higher temp than the previous as it helps to make the aromas pop to serve it a little warmer, and it helps keep the haze in the beer a bit instead of dropping it crystal clear taking precious hop oils to the bottom with the yeast and protein particles.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>NAME:</b> Release the Panic</span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>STYLE:</b> American IPA</span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>TYPE:</b> All Grain</span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>SIZE:</b> 11.5 gallons</span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>OG:</b> 14.33*P</span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>FG:</b> 1.29*P</span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>ABV:</b> 7.2%</span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>SRM:</b> 8</span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>IBU:</b> 80 (Modified Tinseth)</span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Efficeincy:</b> 89%</span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Grain Bill:</b></span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Pale Ale Malt, Vienna Malt, Flaked Oats, Caramalt 30/37, Dememera Sugar</span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Hop Bill:</b></span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Magnum, Meridian, Chinook, CTZ, Nugget</span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Yeast:</b></span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">House juicy, 77*F</span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Water:</b></span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Crisp, dry, bitter</span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Extras:</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">None.</span></div>
jbakajust1http://www.blogger.com/profile/18295072291268315993noreply@blogger.com0tag:blogger.com,1999:blog-4087855607808215486.post-66478315128396862032015-07-31T12:52:00.001-07:002015-07-31T13:28:50.943-07:00End Of Silence Has A Tasting Room In My Garage...<div class="separator" style="clear: both; text-align: center;">
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<a href="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brew%20Lounge/fdbff222-5680-46bb-b5b4-a02855ebbdd9_zpsrmgfjvkq.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brew%20Lounge/fdbff222-5680-46bb-b5b4-a02855ebbdd9_zpsrmgfjvkq.jpg" height="553" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It has been a few years in the making, some paint here, some glasses there, updating the keezer, etc, etc, but the bar is pretty much done. I really enjoy the look and feel of it, and so does my wife. The wood on the wall, light gray paint, bright purple accents, and white trim really pops. The way that it turned out really makes me hopeful to translate it over to the brewery tasting room as well. Just a few things that we want to do to finish it up, but those will have to wait until we have the funds for them. We want to swap out the ugly carpet for vinyl flooring. It will make it much easier to clean up spills, and finish off the look nicely. We also want to knock out the wall that leads to the deck and put in a slider door. We need some better lighting which we are working on at the moment. We also want to make the window bigger so we can look out at the hops against the fence and watch the kids play in their area just outside that wall. The chairs I have in there are super comfortable, but extremely ugly, so we want to get some fabric to cover them with.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When we first bought the house it was just an ugly addition on the back of the garage, not even built to code (still isn't). The walls were a dull green, even the baseboards and ceiling were that color. The window had ugly floral salmon colored drapes. There were two really big shelves on the wall, and the light was a 4' ballast light.</span></div>
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<a href="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brew%20Lounge/13380791_13_1_zpskmrmooh8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brew%20Lounge/13380791_13_1_zpskmrmooh8.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Once we moved in it was immediately taken over by my wife for a toy room for the boys. The biggest issue with this is that the boys never really played in there. They would take all the toys to the living room or their bedrooms. The room was usually in disarray with stuff scattered everywhere. My wife eventually decided we could sell much of the stuff, downsize a lot of toys, and move the remainder to the boy's rooms. At that point she agreed to do a bar area. We started by painting the room pale yellow like the living room (we painted the ceilings in every room when we moved in and changed out all the lighting fixtures). I was able to move my beer fridge in from the garage. We also found some really cool shelves at Goodwill and painted them to match the wall.</span></div>
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<a href="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brew%20Lounge/DSC00358_zps3cf75f82.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brew%20Lounge/DSC00358_zps3cf75f82.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Our church gave me a nice financial bonus at the end of last year as I stepped down from ministry. With those funds I was able to buy a freezer and <a href="http://endofsilencebrewing.blogspot.com/2015/01/keezer-build.html">convert it to a keezer</a> with a beautiful collar. It fits 6 kegs and I can run 2 different levels of CO2. At the time we were only able to buy 2 taps for it, but that was better than nothing. I was also able to start on a brew lab with an incubator.</span></div>
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<a href="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brew%20Lounge/IMAG2484_zpsenycgcwa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brew%20Lounge/IMAG2484_zpsenycgcwa.jpg" height="360" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I updated my taplist from chalk or markers on the freezer door of the old fridge to an electronic one on the wall with our old TV. It runs on Excel, and was much nicer looking than the previous lists.</span></div>
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<a href="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brew%20Lounge/IMAG2533_zpsi3ydnkja.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brew%20Lounge/IMAG2533_zpsi3ydnkja.jpg" height="360" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Of course this was kind of nice, but I really didn't like the look. I hated taking pictures on top of the keezer since there were always cords from the TV dropping down, and the pale yellow didn't help the beer pop. We recently painted all of the living room in a nice light and warm gray, and turned all the oak trim and base boards white. It really made the whole house pop, and I wanted to bring it over into the bar. I had a weekend off and was given permission to go head first into the project, but we had to get it done that weekend since my brew club was gathering at my house the next weekend I wanted it done before then. I pulled all the glassware and alcohol out to the kitchen counter, and moved all the furniture into the center of the room.</span></div>
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<a href="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brew%20Lounge/IMAG3392_zps3sbzoocn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brew%20Lounge/IMAG3392_zps3sbzoocn.jpg" height="640" width="360" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Then I started painting the walls and the trim.</span></div>
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<a href="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brew%20Lounge/IMAG3396_zpsoi9vyjpz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brew%20Lounge/IMAG3396_zpsoi9vyjpz.jpg" height="360" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">On Sunday my wife joined in on the fun and painted the shelving with the bright purple I picked out for it while I brewed my Saison. I was able to leave work early the next day and return home to join her working on the room. While she painted the base boards and finished the shelving, I cut old fence boards to size for the wall.</span></div>
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<a href="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brew%20Lounge/IMAG3418_zpsrmmp7y09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brew%20Lounge/IMAG3418_zpsrmmp7y09.jpg" height="360" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I cut notches in the back of some of the boards coming out form under the TV to hide the cords. Then we were able to move the other shelves back inside from the garage. Once the keezer was back in place, and all the paint was dried I was able to put the glassware and alcohol back on the shelves, as well as set up the surround sound. </span></div>
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<a href="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brew%20Lounge/IMAG3423_zpsmozwz4hc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brew%20Lounge/IMAG3423_zpsmozwz4hc.jpg" height="640" width="360" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Then my new shanks and taps arrived. I bought 2" shanks since the 4" shanks I had originally purchased caused problems getting the kegs out of the keezer.</span></div>
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<a href="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brew%20Lounge/IMAG3427_zpssrboczcs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brew%20Lounge/IMAG3427_zpssrboczcs.jpg" height="640" width="360" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I also updated the look of the taplist to match the color scheme of the room.</span></div>
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<a href="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brew%20Lounge/IMAG3425_zps1sehudgm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brew%20Lounge/IMAG3425_zps1sehudgm.jpg" height="640" width="360" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I flipped the lab in the same corner it was in to open the room up a little more.</span></div>
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<a href="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brew%20Lounge/IMAG3436_zpskiqliu6r.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brew%20Lounge/IMAG3436_zpskiqliu6r.jpg" height="360" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">And organized it to get as much off of the ground as possible. I need to make a simple door for the incubator, paint it white, and put my logo on it.</span></div>
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<a href="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brew%20Lounge/IMAG3434_zpsqou9tdis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brew%20Lounge/IMAG3434_zpsqou9tdis.jpg" height="640" width="360" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">And then hung all my awards on the wall to display.</span></div>
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<a href="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brew%20Lounge/IMAG3430_zpspmx2938g.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brew%20Lounge/IMAG3430_zpspmx2938g.jpg" height="360" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">My wife really wants the 2 big Sierra Nevada banners down, I tend to agree with her. I would like to put photos of my beers on the wall instead.</span></div>
jbakajust1http://www.blogger.com/profile/18295072291268315993noreply@blogger.com0tag:blogger.com,1999:blog-4087855607808215486.post-23666460608431640542015-07-16T13:23:00.001-07:002017-04-05T12:31:38.505-07:00Brewery Trial Recipe - IPA 2.0<div style="text-align: justify;">
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<a href="http://i69.photobucket.com/albums/i74/jb_just1/Brewery/Beers/Panic%202/IMAG3256_zpsbickrqyk.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i69.photobucket.com/albums/i74/jb_just1/Brewery/Beers/Panic%202/IMAG3256_zpsbickrqyk.jpg" height="400" width="225" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;">The beauty and difficulty of working with yeast is that some of the strains out there have the ability to transform the aromatics of the hops into something different than what you were expecting. This can create amazing new flavors and aromas from the hops than what you were expecting, but it also makes it difficult to put together a hop bill when looking for a specific flavor or aroma. I tried shifting up my Columbus to try to get some resin in the profile <a href="http://endofsilencebrewing.blogspot.com/2015/04/brewery-trial-recipe-ipa-30-release.html">compared to the last batch</a>, and the Chinook and Columbus are just putting out more fruit. It makes for a wonderful beer, very aromatic and juicy, but it is lacking a little bit of that PNW oomph I want in there. I don't want much, just a little pine and dankness to take me out of the fruit juice arena a little more. It is also difficult to get any bitterness to shine through. The yeast is really impacting the bitterness and making it hard to get a snap on the finish. Again, it tastes great, but it just needs a touch more bitterness to clarify, yes, this is indeed an IPA. I really don't want this beer to be a traditional PNW IPA with lots of cattiness and citrus with a walloping bitterness. I want it to be bold and aromatic with a restrained bitterness, lots of juicy fruits, with a subtle resin and pine. A marriage of the new juicy East Coast IPAs and the traditional PNW IPA. Still need to adjust up the Columbus and Chinook with a higher IBU and see how it goes. Also need to get the ABV back down to 7.0%. Other than that, this IPA is pretty much spot on.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>NAME:</b> Release the Panic</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>STYLE:</b> American IPA</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>TYPE:</b> All Grain</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>SIZE:</b> 11.5 gallons</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>OG:</b> 1.063</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>FG:</b> 1.007</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>ABV:</b> 7.5%</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>SRM:</b> 8</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>IBU:</b> 74 (Modified Tinseth)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Efficeincy:</b> 89%</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pale Ale Malt, Vienna Malt, Flaked Oats, Caramalt 30/37, Dememera Sugar</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Magnum, Meridian, Chinook, CTZ, Nugget</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">House juicy, 77*F</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Water:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Crisp, dry, bitter</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Extras:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">None.</span></div>
jbakajust1http://www.blogger.com/profile/18295072291268315993noreply@blogger.com2tag:blogger.com,1999:blog-4087855607808215486.post-77251298532685254122015-07-13T15:33:00.001-07:002017-04-05T12:31:50.197-07:00Brewery Trial Recipe: Saison 2.0<div class="separator" style="clear: both; text-align: center;">
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<a href="http://i69.photobucket.com/albums/i74/jb_just1/Bier%20Pix/IMAG3527_1_1_zpsehct3vp4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i69.photobucket.com/albums/i74/jb_just1/Bier%20Pix/IMAG3527_1_1_zpsehct3vp4.jpg" height="400" width="288" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">For the <a href="http://endofsilencebrewing.blogspot.com/2015/05/brewery-trial-recipe-saison-10.html">first iteration of the Session Saison for the brewery</a>, I got pretty close to what I wanted. It needed to dry out a little more to hit that 4.5% ABV I wanted. I upped the Vienna and Sugar and backed off a touch on the Flaked Oats and Base Malt. The dry hopped version and spiced version were both good beers, but a blend of the two really took it up a notch, so on this rendition I spiced the whole thing in the kettle, and then dry hopped the entire batch. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">I got a little too much herbal from the first rendition, so </span><span style="font-family: "arial" , "helvetica" , sans-serif;">I leaned a little more on the Meridian in this batch than the last one. I also upped the IBUs a bit as well since the yeast seams to down play the bitterness quite a bit. For fermentation on this batch I did a side by side with the yeast strain that is quickly standing out as the forerunner as the house yeast, and that same strain blended with another less attenuative and earthy strain. This is the same blend that the first batch got, but instead of staggered pitches they were co-pitched. I also cranked up the temp a few degrees to really push the esters. So far the first pours from the kegs are very promising.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>NAME: </b>Tragic Magic</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>STYLE: </b>Farmhouse Ale</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>TYPE: </b>All Grain</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>SIZE: </b>11.5 gallons</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>OG: </b>1.038</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>FG: </b>1.004</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>ABV: </b>4.5%</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>SRM: </b>6</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>IBU: </b>45 (Modified Tinseth)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Efficeincy: </b>89% (mash)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Grain Bill:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Pilsner Malt, Vienna Malt, Flaked Oats, Chocolate Malt, Sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Hop Bill:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Crystal, Meridian, Nugget</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Water:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Crisp, dry, bitter.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Yeast:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Blend for fruit and earth/spice vs. Tropical bomb</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Additional:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Spiced and Dry Hopped.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #444444; line-height: 18.2000007629395px;">
</span></span>jbakajust1http://www.blogger.com/profile/18295072291268315993noreply@blogger.com0tag:blogger.com,1999:blog-4087855607808215486.post-28781966019223746102015-06-18T10:24:00.001-07:002015-08-28T09:58:17.100-07:00Better Than Nothing, Right...Sorry for not posting on here in a while now. I have been spending my time building the website for the brewery. Feel free to check it out by clicking on the new logo below:<br />
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<a href="http://www.endofsilencebrewing.com/"><img border="0" height="451" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimcRbug_5ISperd8xdsr2ks1ml3Ng1E26cfS1KkqVJ16heonJg_za3_l6nxn-7jRExft7p5ma_UBgcZaU-GonCCguFG4e8YRtl_RCZ8xmihOO8JwgUsQzuc3jYQRC-ndAayVDKovNqbrUo/s640/Purple.png" width="640" /></a></div>
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jbakajust1http://www.blogger.com/profile/18295072291268315993noreply@blogger.com0tag:blogger.com,1999:blog-4087855607808215486.post-86066749633017003112015-05-08T11:00:00.000-07:002017-04-05T12:32:04.744-07:00Brewery Trial Recipe: Saison 1.0<div style="text-align: justify;">
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<a href="http://i69.photobucket.com/albums/i74/jb_just1/Brewery/Beers/Tragic%20Magic%201/IMAG3130_zpswcxbve4m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i69.photobucket.com/albums/i74/jb_just1/Brewery/Beers/Tragic%20Magic%201/IMAG3130_zpswcxbve4m.jpg" height="360" width="640" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Saisons were designed to be light, crisp, dry, refreshing beers that you could crush during yard work. They were truly the original lawn-mower beer. When doing my research for what beers to have in rotation for the brewery, I saw that a lot of brewers have a beer that is designed for this purpose. Most are Blonde Ales or Wheat Ales, others are a Pils or Helles of some sort, still a few more run with a Kolsch or Cream Ale. The thing that all of these beers have in common is not only color and sessionability, but the lower flavor punch factor. But of course I am not aiming for low flavor punch, their is a reason why the name is End of Silence and the Tag-Line is Let The Yeast Speak! I want it loud. So I went for loud with this little beer. I wanted a depth to the malt so the Vienna is a little higher than other beers in the rotation, and the hopping is high enough to get a nice burst under the complexity of the yeast esters and phenols. A light hand of spicing adds a nice layer in there too, just enough to help the yeast sing, but not overpower it. Next iteration will get a little more sugar to drive the FG down a few more points, dry it out some more, and boost the ABV up to the desired 4.5% ABV.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>STYLE: </b>Farmhouse Ale</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>TYPE:</b> All Grain</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>SIZE:</b> 11.25 gallons</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>OG: </b>1.037</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>FG: </b>1.005</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>ABV: </b>4.2%</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>SRM: </b>6</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>IBU: </b>31 (Modified Tinseth)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Efficeincy: </b>90% (mash)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Grain Bill:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Pilsner Malt, Vienna Malt, Flaked Oats, Chocolate Malt, Sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Hop Bill:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Crystal, Meridian, Nugget</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Water:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Crisp, dry, rounded.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Yeast:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Blend for fruit and earth/spice.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Additional:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Dry Hopped 1/2, spice blend on other 1/2.</span>jbakajust1http://www.blogger.com/profile/18295072291268315993noreply@blogger.com0tag:blogger.com,1999:blog-4087855607808215486.post-74127293848507775832015-04-30T10:44:00.001-07:002015-04-30T10:44:44.346-07:00The Audacity<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">For a blog called End of Silence, it has been a little too silent, especially since I was on a role of posting at least once a week. I do apologize, but trying to get a brewery off the ground sucks up the bulk of any downtime I have, and I'm not even into the hard stuff yet. For now, I'll drop a little hint at the stuff that is going on: </span></div>
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">We have our first investors in the wings and ready to jump on once we have an official agreement to sign. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">We are working on agreements with securing legal counsel. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">We are running some specs on an amazing location that would be everything we want in a brewery site if we can just fit the brewery into the building. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">The owner of the property and farm is actually considering doing a substantial amount of the updates on his dime and becoming an investor as opposed to leasing the property monthly.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">I have revamped my logo through numerous iterations, finally hitting the perfect design for a Farmhouse Brewery. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">I am very close to launching the official Web Site for the brewery.</span></li>
</ul>
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<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Until things are secured and I am able to divulge more information, sit tight, and thanks for your patience. </span></div>
jbakajust1http://www.blogger.com/profile/18295072291268315993noreply@blogger.com3tag:blogger.com,1999:blog-4087855607808215486.post-83249263092874209772015-04-09T08:46:00.003-07:002017-04-05T12:32:23.036-07:00Brewery Trial Recipe: IPA 1.0: Release the Panic<div style="text-align: justify;">
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<tr><td style="text-align: center;"><a href="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brett%20IPAs%201/IMAG2900_zpslzxwngmv.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brett%20IPAs%201/IMAG2900_zpslzxwngmv.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Lots of Hop Debris Left Over</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I'm really getting excited to see how my recipes evolve and the yeasts do on these test batches for the brewery. On the <a href="http://endofsilencebrewing.blogspot.com/2015/01/recipes-76-feed-machine-ipa-77-release.html">last IPA recipes</a> I did, the <a href="http://endofsilencebrewing.blogspot.com/2015/02/review-trois-vs-cal-ale-ipa.html">Cal Ale version had a huge cantaloupe flavor which made it hard to drink. The Trois version was much better, with big burst of tropical esters</a>. Then we all found out that <a href="http://www.whitelabs.com/blog/wlp644-research-results">Trois is not actually a Brett strain</a>. I wanted to test out a new strain on the market that is said to be a big pineapple bomb, and wasn't sure it would attenuate fast enough for what I need. 79.5% apparent attenuation in 1 week seems fairly fast.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">With having to think through what it will be like to brew these as flagships, I had to step away from some of the hops I have used in previous renditions. Amarillo and Centennial aren't hops that a brand new brewery can get, so they are out, as well as Simcoe, and anything with heavy Citra or Mosaic, although Amarillo's patent is almost expired which will make it easier to get. Using this knowledge I aimed for hops that are not as clamored for in the market that will play well with the tropical and fruity esters from the yeast. This is actually going to be a huge advantage for me since the yeast will give me the dominant notes I want but can't get from the hops as the hops with those characteristics are not as available to me.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>NAME:</b> Release the Panic (Fruity vs Sour)</span></div>
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<a href="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brett%20IPAs%201/IMAG2897_zpskpmgjzfm.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brett%20IPAs%201/IMAG2897_zpskpmgjzfm.jpg" height="180" width="320" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>STYLE:</b> American IPA</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>TYPE:</b> All Grain</span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>SIZE:</b> 5.0 gallons</span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>OG:</b> 1.060</span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>FG:</b> 1.012 / 1.012 (Fruity/Sour)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>ABV:</b> 6.5% / 6.5% </span><span style="font-family: "arial" , "helvetica" , sans-serif;">(Fruity/Sour)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>SRM:</b> 8</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>IBU:</b> 77 (Modified Tinseth)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Efficeincy:</b> 79%</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Grain Bill:</span></b></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Pale Ale Malt, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Vienna Malt, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Flaked Oats, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Caramalt 30/37, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Dememera Sugar</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Hop Bill:</span></b></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Magnum, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Meridian, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Chinook, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">CTZ, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Nugget</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Yeast:</span></b></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Friuty (5 gallons)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Sour (5 gallons)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Water:</span></b></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ca 100; Mg 11; Na 33; Cl 100; SO4 200; HCO3 18; pH 5.35</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Extras:</span></b></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">None.</span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Process:</span></b></div>
<div style="text-align: justify;">
<a href="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brett%20IPAs%201/IMAG2891_zps4cwckfw9.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Brett%20IPAs%201/IMAG2891_zps4cwckfw9.jpg" height="225" width="400" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;">03/14/2015 Brewed alone. Mashed in at 1.5 qt/lb 140*F for 15 minutes, then 150*F for 45 minutes (missed my temps hard) plus a 10 minute vorlauf via pump. First major stuck sparge in years. These oats are going to make this all very fun, might need to include rice hulls in each batch too. Batch sparged with 185*F water at 5.5pH. Collected 13.75 gallons preboil in just over an hour. Boiled for 60 minutes adding hops per recipe. 30 minute whirlpool and then chilled to 66*F in 30 minutes. First time using my new CFC chiller which worked really well. Easily got the temps down to 66*F. Transferred into 2 6 gallon Better Bottles via pump, alternating flow from one carboy to another to ensure that one didn't get less hoppy wort while the other got hoppier wort from the longer hotside contact. New hop screen works wonders even on 13+ pounds of hop pellets. Volume was a little low due to hop sludge, and OG was a touch higher, so I topped off with about .25 gallons of water to hit 1.060 at 4.9 gallons each. Pitched decanted yeast starters, and set temp to 70*F at 2pm. The fruity yeast was rocking by bed time. Pitched a slurry of Carol yeast from the fridge into the other half. Active at 72 hours.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3/21 Checked both batches. Fruity is down to 1.012 and is starting to clear. Sour down to 1.022 and still super hazy (doesn't flocc much at all).</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3/28 Fruity is bright, crystal clear, and stable at 1.012, a little higher than I wanted, but no biggy.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3/31 </span><span style="font-family: "arial" , "helvetica" , sans-serif;">CO2 force racked Fruity version into purged keg containing dry hops</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> and left at room temp for 5 days to infuse with the goodness. Carol allowed to remain warm and in contact with yeast.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">4/9 CO2 force racked Carol version into purged keg containing dry hops and left at room temp for 5 days to infuse. </span></div>
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jbakajust1http://www.blogger.com/profile/18295072291268315993noreply@blogger.com1tag:blogger.com,1999:blog-4087855607808215486.post-88279159792039797072015-03-19T09:41:00.002-07:002015-03-19T09:42:10.337-07:00Homemade Belgian Dark Candi Syrup<div class="separator" style="clear: both; text-align: center;">
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<a href="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Blonde%20n%20Dubbel/IMAG2917_zpsuwbnomjv.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Blonde%20n%20Dubbel/IMAG2917_zpsuwbnomjv.jpg" height="225" width="400" /></a><span style="font-family: Arial, Helvetica, sans-serif;">Belgian Dark Candi Syrup is super expensive, at roughly $8/# after homebrew shop mark up, making any beer with it a big investment. As a homebrewer, I tend to like to do things myself instead of paying for someone else to make it for me. I decided to try my hand at making my own Dark Candi Syrup. I used information from <a href="http://nateobrew.blogspot.com/p/diy-candi-syrup.html">Nate O's Brew Log</a> to make my syrup. I looked at quite a few sources and how-tos online, and found his to not be as intensive as others, as well as easy to follow, and he claimed to have good results after making 100+ test batches. Of course I added a couple of twists to mine, like blending 4 different sugars to try to get an extra layer of complexity.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>What you will need:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Candy Thermometer</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Large stock pot or Dutch Oven with lid.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">0.60# Palm Sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">0.40# Asian Black Slab Sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">0.50# Piloncillo Sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1.00# Demera Sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(Renders 4# of syrup)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3.5 Cups water, plus 0.5 cups, plus 1.0 cups</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 t Citric Acid</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1.5 t Yeast Nutrient</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1.5 t Pickling Lime</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The first thing you need to do is invert the sugar. According to Nate: </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>"Sucrose is not a reducing sugar, therefore it is impossible for Maillard reactions to occur with sucrose. It is impossible to have Maillard reactions with pure beet or cane sugar in its natural state. To allow the Maillard reactions to occur, one must invert the sugar from sucrose to glucose and fructose.</i></span></blockquote>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i> Sugar can be inverted by heat or acid, or both. The rate of chemical reactions increases with temperature. While it may take several days for acid to invert sucrose at room temperature, it can happen in 30min if boiling. Once the sugar has been inverted, the sugars have become reducing sugars, which can form Maillard products."</i></span></blockquote>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>To Invert the sugar follow the steps below:</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Melt sugar in water with Citric Acid</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bring to a boil and simmer for 30 minutes between 212*F and 222*F</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">After inverting the sugar Nate states <i>"Any remaining acidity must be neutralized with a base of some kind"</i> This is why the Pickling Lime is added to bring the pH back up again. The Yeast Nutrient is added to give a nitrogen source because <i>"Maillard reactions are a complicated set of interactions between a nitrogen source and reducing sugars"</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>To make the Candi Syrup, follow these steps:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the Yeast Nutreint and Pickling Lime, and mix well.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Allow to boil and reduce, taking you to <u>320*F</u>. As the water level reduces the temperature will raise well above 212*F which is the boiling point of water. As you progress, take samples and place them onto a sheet of wax paper. This way you can see the colors, and take note of the flavor (after it cools, please). I had a piece of paper that I wrote what each sample was that slid under the wax paper and gave the corresponding information (see below).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Take a sample at 225*F (about 15 minutes post invert)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Take a sample at</span><span style="font-family: Arial, Helvetica, sans-serif;"> 235*F Soft Ball (about the 30 minutes past invert mark)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Take a sample at</span><span style="font-family: Arial, Helvetica, sans-serif;"> 260*F Hard Ball (about the 40 minutes </span><span style="font-family: Arial, Helvetica, sans-serif;">past invert mark</span><span style="font-family: Arial, Helvetica, sans-serif;">)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Take a sample at</span><span style="font-family: Arial, Helvetica, sans-serif;"> 275*F Soft Crack (about the 45 minutes </span><span style="font-family: Arial, Helvetica, sans-serif;">past invert mark</span><span style="font-family: Arial, Helvetica, sans-serif;">)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Take a sample at</span><span style="font-family: Arial, Helvetica, sans-serif;"> 305*F Hard Crack (about the 50 minutes </span><span style="font-family: Arial, Helvetica, sans-serif;">past invert mark</span><span style="font-family: Arial, Helvetica, sans-serif;">)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Take a sample at</span><span style="font-family: Arial, Helvetica, sans-serif;"> 320*F (about the 55 minutes </span><span style="font-family: Arial, Helvetica, sans-serif;">past invert mark</span><span style="font-family: Arial, Helvetica, sans-serif;">)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Once you hit 320*F, turn off the heat and add the 0.5 cup of cold water to cool down some which locks the flavors <b>**When you get ready to do this step, have your lid almost all the way over the pot, pour the water fast, and then shift the lid on all the way! This stuff will spit and splatter, and at 300*F it will burn and not come off (and it makes a huge mess). After the sputtering subsides (maybe 20 seconds) move the lid off and stir to incorporate the water**</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Return to heat and raise to 310 (about the 60 minutes </span><span style="font-family: Arial, Helvetica, sans-serif;">past invert mark</span><span style="font-family: Arial, Helvetica, sans-serif;">)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Kill the heat again and add 1.0 cup of cold water which also locks the flavors and maintains a syrup form as opposed to turning into chunks of rock candi after cooling. <b>**make sure to do the same thing with the lid for the step above!**</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Take a sample of the 310 after water addition.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is what it all looks like when you pull a sample from each step. It is fun to let each sample cool slightly and give it a taste. I rubbed a spoon of syrup onto wax paper with my times and temps underneath on regular paper.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Let cool slightly then put into freshly boiled mason jars or directly into the boil. I poured into mason jars and sealed them until brewday. On <a href="http://endofsilencebrewing.blogspot.com/2015/02/recipe-80-dubblespeak-belgian-dubbel.html">brewday</a> I boiled my wort and then chilled it, adding the sugar in the fermentor; you could also add to the wort if you wanted a little more Maillard reaction.</span></div>
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<a href="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Belgian%20Candi%20Syrup%201/IMAG2050_zpsmsb0ijn9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Belgian%20Candi%20Syrup%201/IMAG2050_zpsmsb0ijn9.jpg" height="360" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Here is how my <a href="http://endofsilencebrewing.blogspot.com/2015/03/80-homemade-candi-syrup-belgian-dubbel.html">Belgian Dubbel turned out</a> made with 1.42# of the syrup. I used only Pils and Vienna for malts as I wanted all of the entensity to come from the sugar (no Special B or CaraMunich so I didn't have to guess where the characters came from).</span></div>
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<tr><td style="text-align: center;"><a href="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Blonde%20n%20Dubbel/IMAG2458_zpsolhlttq4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Blonde%20n%20Dubbel/IMAG2458_zpsolhlttq4.jpg" height="358" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Brewday, Dark Candi vs Demera</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Blonde%20n%20Dubbel/IMAG2703_zpsdkez75m3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://i69.photobucket.com/albums/i74/jb_just1/Brew%20Day%20Fun/Blonde%20n%20Dubbel/IMAG2703_zpsdkez75m3.jpg" height="360" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Drinking, Dark Candi vs Demera </span></td></tr>
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