Rev. Doofus Dunkel
Well, originally it was called Reverend Dean's Dunkel; but Doofus is more fun and it's sticking in my head. Maybe I'll just call it Reverend Double D Lager. ;-)
Anyway - I brewed my Dunkel Lager yesterday and it's only the second time that I've done this one at the Porterhouse. I tweaked the hops a little - this time I used Styrian, Tettnang, Hallertau, and Willamette. The malt is a little different too - I added a dash of brown malt. I love that brown malt - it gives slightly nutty, mildly coffee-like, toasted malt goodness to a brew but this is the first time that I've used it in a lager. It will nicely compliment the Munich and Vienna malts.
The next brews for the Porterhouse will be a hoppy, crisp Pilsner, and another batch of hoppy/malty amber lager.
Cheers!
Showing posts with label Brew Session. Show all posts
Showing posts with label Brew Session. Show all posts
Thursday, June 12, 2008
Tuesday, June 10, 2008
This is not just a little late.
Weizen Guy finished lagering and has been on tap at the Porterhouse for two weeks now - it's my wheat bock-ish lager. With an estery bouquet, medium body, and spicy wheat driven palate; Weizen Guy is a quaffable lager. Sitting at close to 6% abv this is bigger than most of the beers I've been brewing lately.
I miss the Skye Dew already so I plan to brew another batch of that in the fall. I was really smitten with Skye Dew. Until then, it'll be lagers all the way - little ones, big ones, dark ones, hoppy ones, malty ones, dry ones. You get the idea.
Except for the occasional specialty ale, like Skye Dew, all that I'm going to brew at the Porterhouse from now on is.......you guessed it, lagers.
Why? Two reasons; firstly, our well water in Lahaska is perfectly suited for lagers; soft, with mild natural sulfates, mild mineral content, and perfectly neutral PH. Secondly, our patrons love lagers. This doesn't mean that I'll be filling our tanks with PBR knock-offs; no, no, no. Absolutely no way will I brew one of those - there are enough corn lagers out there for folks to choose from already. Maybe this will open a few eyes about what a lager can be; or maybe I'll be the only one that gives a crap.
Last week I brewed up a second round for one of the original four brews that put together when I first took over brewing for Porterhouse back in 2006 - Peace Keeper. Peace Keeper is a Baltic Porter (yes it's a lager) that Tom Baker originally guest brewed with me back in 2006. It will replace the Thug Flemish Sour Stout.
So; here's the updated tap list:
House Brews:
Weizen Guy finished lagering and has been on tap at the Porterhouse for two weeks now - it's my wheat bock-ish lager. With an estery bouquet, medium body, and spicy wheat driven palate; Weizen Guy is a quaffable lager. Sitting at close to 6% abv this is bigger than most of the beers I've been brewing lately.
I miss the Skye Dew already so I plan to brew another batch of that in the fall. I was really smitten with Skye Dew. Until then, it'll be lagers all the way - little ones, big ones, dark ones, hoppy ones, malty ones, dry ones. You get the idea.
Except for the occasional specialty ale, like Skye Dew, all that I'm going to brew at the Porterhouse from now on is.......you guessed it, lagers.
Why? Two reasons; firstly, our well water in Lahaska is perfectly suited for lagers; soft, with mild natural sulfates, mild mineral content, and perfectly neutral PH. Secondly, our patrons love lagers. This doesn't mean that I'll be filling our tanks with PBR knock-offs; no, no, no. Absolutely no way will I brew one of those - there are enough corn lagers out there for folks to choose from already. Maybe this will open a few eyes about what a lager can be; or maybe I'll be the only one that gives a crap.
Last week I brewed up a second round for one of the original four brews that put together when I first took over brewing for Porterhouse back in 2006 - Peace Keeper. Peace Keeper is a Baltic Porter (yes it's a lager) that Tom Baker originally guest brewed with me back in 2006. It will replace the Thug Flemish Sour Stout.
So; here's the updated tap list:
House Brews:
- Weizen Guy - Wheat Lager
- Red Rye Ale
- Thug - Belgian Style Stout
- Left Field Lager
- Philadelphia Brewing Co - Kenzinger
- Philadelphia Brewing Co - Walt Wit
- Philadelphia Brewing Co - Newbold IPA
- Oskar Blues - Dales Pale Ale
Monday, March 31, 2008
Porterhouse Brew
I put another Lager in the fermenter at Porterhouse yesterday - a pilsner brewed with malted wheat and a mild but noticeable hop flavor. Nice and balanced; I'm looking forward to this one. You'll see a lot more lagers coming out of my brewery at Porterhouse. Our well water is much more suited to the flavors of lagers than traditional ales.
Gabe dubbed the lager currently on draft "Left Field Lager" in honor of spring, opening day, and just plain off centered behavior. Left Field is a dark Marzen style with an aggressive amount of west coast hops - it's very drinkable and is just the thing to go with a Porterhouse burger, hand-cut steak, or a bowl of our award winning chili.
Here's what's on tap at Porterhouse now:
House Brews:
I put another Lager in the fermenter at Porterhouse yesterday - a pilsner brewed with malted wheat and a mild but noticeable hop flavor. Nice and balanced; I'm looking forward to this one. You'll see a lot more lagers coming out of my brewery at Porterhouse. Our well water is much more suited to the flavors of lagers than traditional ales.
Gabe dubbed the lager currently on draft "Left Field Lager" in honor of spring, opening day, and just plain off centered behavior. Left Field is a dark Marzen style with an aggressive amount of west coast hops - it's very drinkable and is just the thing to go with a Porterhouse burger, hand-cut steak, or a bowl of our award winning chili.
Here's what's on tap at Porterhouse now:
House Brews:
- Skye Dew Scotch Ale
- Red Rye
- Thug - Belgian Style Stout
- Left Field Lager
- Philadelphia Brewing Co - Kenzinger
- Philadelphia Brewing Co - Walt Wit
- Philadelphia Brewing Co - Newbold IPA
- Oskar Blues - Dales Pale Ale
Monday, February 11, 2008
Kenzinger is in the Tanks!
What a weekend! After so much hard work and seemingly endless delays, we've got the first Philadelphia Brewing Co. beer in the fermenter.
Name: Kenzinger
Sex: Why Not?
Birth Weight: 10 Plato
Birth Length: 30 Barrels
Mother and father are pleased as punch and all three brewers are doing fine. John and Josh will be posting pictures to their blog shortly. Walt Wit is up next; we plan to brew up a small (30 bbl) batch of each of the four initial Philadelphia Brewing styles before swinging the yeast into full production.
There was definitely a palpable sense of relief and contentment in the brewery and on everyone's faces yesterday. Every PBC employee in the house had a hand in pulling the first batch of spent grain from the mash tun.
What a day!
What a weekend! After so much hard work and seemingly endless delays, we've got the first Philadelphia Brewing Co. beer in the fermenter.
Name: Kenzinger
Sex: Why Not?
Birth Weight: 10 Plato
Birth Length: 30 Barrels
Mother and father are pleased as punch and all three brewers are doing fine. John and Josh will be posting pictures to their blog shortly. Walt Wit is up next; we plan to brew up a small (30 bbl) batch of each of the four initial Philadelphia Brewing styles before swinging the yeast into full production.
There was definitely a palpable sense of relief and contentment in the brewery and on everyone's faces yesterday. Every PBC employee in the house had a hand in pulling the first batch of spent grain from the mash tun.
What a day!
Thursday, January 17, 2008
Another Brew Session - North Lager
This brew continues my pursuit of the perfect (in my mind) dark lager at Porterhouse. Before they were acquired by a Canadian mega-brewer about 3 years ago; Creemore Springs brewery in Ontario brewed an exceptional lager. It's still good but it's lost something. The current version is not as malty; not as hoppy; not quite as inspiring. The original brewer actually skipped out of Creemore and landed with a tiny brewery in Burlington Ontario (west of Toronto) called Nickel Brook. I spoke to both the owner of Nickel Brook and the brewer whilst buying a stack of their beer. They probably would have shared the recipe with me but where's the fun in that?
Any-who; this round of North Lager is a perfect dark copper color (lighter than the last batch); with a load more aroma hops. I should start lagering this batch in another four days of fermentation. It'll go on tap some time around March.
This brew continues my pursuit of the perfect (in my mind) dark lager at Porterhouse. Before they were acquired by a Canadian mega-brewer about 3 years ago; Creemore Springs brewery in Ontario brewed an exceptional lager. It's still good but it's lost something. The current version is not as malty; not as hoppy; not quite as inspiring. The original brewer actually skipped out of Creemore and landed with a tiny brewery in Burlington Ontario (west of Toronto) called Nickel Brook. I spoke to both the owner of Nickel Brook and the brewer whilst buying a stack of their beer. They probably would have shared the recipe with me but where's the fun in that?
Any-who; this round of North Lager is a perfect dark copper color (lighter than the last batch); with a load more aroma hops. I should start lagering this batch in another four days of fermentation. It'll go on tap some time around March.
Monday, January 07, 2008
Thug on Tap
Thug stout is now on tap at the P-House Pub. I don't like to brew stouts very often; so when I do, I want them to be special. This one is put together like a typical Irish stout but I knocked it around a wee bit and fermented it using my house Belgian Ale yeast.
The result?
It's dark as a northern Canadian winter night; it's got a load of roasted malt bitterness, a Belgian nose, and a sour finish. My kind of "stout". I'd bet a pint that it'll go great with any one of the P-House's signature burgers too.
Check it out for yer-self.
Cheers!
Thug stout is now on tap at the P-House Pub. I don't like to brew stouts very often; so when I do, I want them to be special. This one is put together like a typical Irish stout but I knocked it around a wee bit and fermented it using my house Belgian Ale yeast.
The result?
It's dark as a northern Canadian winter night; it's got a load of roasted malt bitterness, a Belgian nose, and a sour finish. My kind of "stout". I'd bet a pint that it'll go great with any one of the P-House's signature burgers too.
Check it out for yer-self.
Cheers!
Sunday, December 02, 2007
Red Rye Brew
John Rehm, one of our Philadelphia Brewing Co brewers, joined me at the Porterhouse yesterday. We brewed up a French Farmhouse style ale which will be the basis for one our our new Philadelphia Brewing Co mainstays. It's always fun having another brewer join me at the Porterhouse - even though it makes for cramped quarters in the brewhouse.
This brew included loads of exotic malts and about 10% malted rye. We first wort hopped using Willamette hops and added continental hops in two further additions for a noble aroma. The result was a beautiful red-hued and spicy wort with an original gravity weighing in at 12 Plato on the nose.
While we were appreciating the fresh-cut-grass aroma of the Willamette, before dumping them into the run off; John told me something I hadn't known about Willamette hops. According to John, Willamette is one of the primary hops used in Budweiser. It took me a few minutes to realize the irony of the fact that the world's biggest lawnmower "beer" is brewed using hops with an aroma that reminds me of fresh cut grass. Whether the evil empire uses them or not - I still love fresh Willamette hops.
In addition to fermenting this one at the Porterhouse using my house Belgian strain (Fermentis T-58); we are using this brew to figure what Belgian strains we want to use at Philadelphia Brewing. John and I loaded up four homebrew fermentors (actually, 5 gallon wine juice buckets) with Red Rye wort and pitched four different yeast strains. The yeast sample were provided for us by Brewing Science. David Bryant of The Brewing Science Institute is extremely helpful and knowledgeable about his yeast - and BSI has a HUGE variety of different strains.
We decided to evaluate the following four strains from BSI for Philadelphia Brewing Co:
This is the third round of test brews that we run for Philadelphia Brewing Co. We did the first two batches with Barry Mulherin of Barry's Homebrew Outlet. the fact that we are running these test brews has me biting at the bit to get back into our brewery. Everyone and Philadelphia Brewing CANNOT WAIT to get back into our brewery, CLEAN the place, and start brewing beer. It won't be long now.
John Rehm, one of our Philadelphia Brewing Co brewers, joined me at the Porterhouse yesterday. We brewed up a French Farmhouse style ale which will be the basis for one our our new Philadelphia Brewing Co mainstays. It's always fun having another brewer join me at the Porterhouse - even though it makes for cramped quarters in the brewhouse.
This brew included loads of exotic malts and about 10% malted rye. We first wort hopped using Willamette hops and added continental hops in two further additions for a noble aroma. The result was a beautiful red-hued and spicy wort with an original gravity weighing in at 12 Plato on the nose.
While we were appreciating the fresh-cut-grass aroma of the Willamette, before dumping them into the run off; John told me something I hadn't known about Willamette hops. According to John, Willamette is one of the primary hops used in Budweiser. It took me a few minutes to realize the irony of the fact that the world's biggest lawnmower "beer" is brewed using hops with an aroma that reminds me of fresh cut grass. Whether the evil empire uses them or not - I still love fresh Willamette hops.
In addition to fermenting this one at the Porterhouse using my house Belgian strain (Fermentis T-58); we are using this brew to figure what Belgian strains we want to use at Philadelphia Brewing. John and I loaded up four homebrew fermentors (actually, 5 gallon wine juice buckets) with Red Rye wort and pitched four different yeast strains. The yeast sample were provided for us by Brewing Science. David Bryant of The Brewing Science Institute is extremely helpful and knowledgeable about his yeast - and BSI has a HUGE variety of different strains.
We decided to evaluate the following four strains from BSI for Philadelphia Brewing Co:
This is the third round of test brews that we run for Philadelphia Brewing Co. We did the first two batches with Barry Mulherin of Barry's Homebrew Outlet. the fact that we are running these test brews has me biting at the bit to get back into our brewery. Everyone and Philadelphia Brewing CANNOT WAIT to get back into our brewery, CLEAN the place, and start brewing beer. It won't be long now.
Saturday, November 24, 2007
What's up next; Brews at the Porterhouse Brewpub
The next four brews at the Porterhouse will include North Lager, and Herr Zippy which are both old standbys of mine, plus two new recipes; a wit and a red rye ale.
Red Rye - A French Farmhouse style ale brewed with malted rye and European hops; fermented with a Belgian Abbey yeast. This one should come in around a standard 5% abv.
Wit - A slightly tart and fruity Belgian style white ale brewed with white wheat and oats; fermented using Belgian Abbey yeast. A nice session brew coming in at about 4% abv.
North Lager - Inspired by one of my favorite craft brewed dark lagers from a Canadian craft brewery - before it was assimilated by one of the mega-breweries north of the border. This dark lager is brewed with tasty Munich and Vienna malts and diverse hops. This one usually comes in around 4.5% abv.
Herr Zippy - A light ale inspired by the golden brews of Cologne called Kolsch; the aroma of my version is much more floral than your typical Kolsch. A real session brew sitting at about 3.8% abv.
The next four brews at the Porterhouse will include North Lager, and Herr Zippy which are both old standbys of mine, plus two new recipes; a wit and a red rye ale.
Red Rye - A French Farmhouse style ale brewed with malted rye and European hops; fermented with a Belgian Abbey yeast. This one should come in around a standard 5% abv.
Wit - A slightly tart and fruity Belgian style white ale brewed with white wheat and oats; fermented using Belgian Abbey yeast. A nice session brew coming in at about 4% abv.
North Lager - Inspired by one of my favorite craft brewed dark lagers from a Canadian craft brewery - before it was assimilated by one of the mega-breweries north of the border. This dark lager is brewed with tasty Munich and Vienna malts and diverse hops. This one usually comes in around 4.5% abv.
Herr Zippy - A light ale inspired by the golden brews of Cologne called Kolsch; the aroma of my version is much more floral than your typical Kolsch. A real session brew sitting at about 3.8% abv.
Brew - Thug Stout at the Porterhouse Brewpub; an Irish Stout with a Belgian Mother - I brewed this one up using a typical Irish stout grain bill, a mix of English and Northwest American hops, and our house Belgian Abbey yeast. The result? Let's just say that you don't want to meet this beer in a dark alley. A reasonable 5% abv but it's just the thing bring in the holidays.
Subscribe to:
Posts (Atom)
