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Rubberchrist's Pirated Holiday Ale!
*grin* figured I'd update on Brewchz's recipe.
It's Racking Day! The current Gravity of the beer is 1.016, down from 1.060. Goes to show what happens when you give Irish Ale Yeast some whiskey.
Overall, its a good solid ale. It is a bit hoppier than I had hoped, but thats what happens when you take substitution advice from someone who thinks only IPA is worth drinking. I used Magnum (13% AA) as opposed to Nugget (12% AA), and rather than only use 1.5 oz, used 2. Because the hops were stronger than I'd have liked, I added an additional 2 Tbl of Bourbon, and 1/4 tsp of cinnamon to hopefully bring the spices up front over the next two months.
Here are some Photos:
The Primary, complete with high Krauesen stains. Don't worry, I didn't use the 12 year reserve Jameson in the beer...
The Transfer...
The Assistant, Spike, who is upset that yet again I ignored his pleading for a good stout...
Godzilla's next adversary...
Rubberchrist wrote:
The Primary, complete with high Krauesen stains. Don't worry, I didn't use the 12 year reserve Jameson in the beer...
I was going to say!!! Even I don't treat my beers that good.
Great work, report back with some tasting notes after its conditioned and carbed.
Throw up a picture in a pint glass too, so we can compare colors at some point when I get mine done later this year.
Right on. My plan is to have it ready to drink on Thanksgiving (I'm pairing the whole meal with it in theory)
-R
Rubberchrist wrote:
Right on. My plan is to have it ready to drink on Thanksgiving (I'm pairing the whole meal with it in theory)
-R
Oh that's very nice....what time should I be there? Should I bring a pie?
Sure! I usually have about 14 people over.. if you can get here, bring the sweet potato pie!
-R
HA!
You are too kind.
But now I want some sweet potato pie.
This is the longest I've ever had anything in secondary. I usually just let more sediment fall out to clarify then bottle, so I was a little uneasy when I saw little white bits forming earlier this week. Decided to ride it out.
Woke up today and saw little dime-sized krauesen clumps all over the top. I'm relieved and very happy.
Updates as they come.
-R
I've got a question for or anyone knowledgeable on long secondaries....
This beer has been in secondary for quite a while, held stable between 68-70 degrees and has been absolutely undisturbed since it was put in. I like to think that I'm really clean, and tend to spend a long time with that part of the process.
I'm starting to see little spots that look like paper thin wax develop in little groups over the surface of the beer. Does anyone have experience with this, or know about it? Has this recipe done that for you in the past Brewchez?
Thank you all so much for any input!
-R
You may be seeing some insoluble lipids coming up from being trapped in the yeast layer. Maybe hop oils or yeast lysis giving off some stuff that floats to the top.
I wouldn't be concerned with it though. Unless you start getting fibers and puffy spots floating around its likely not an infection as long as you were clean.
very cool. Thanks for the reassurance, brewchez! I don't know where this board would be without you...8)
I should be bottling this Sunday, so I'll post more on the results.
-R
Ok, so it's in bottles, beautiful amber in color, VERY oaky (I'm glad I didn't put oak in secondary) and delicious.
Can't wait until it is cold and carbonated.
Thanks Brewchez!!!!
-R
No problem.
I should be firing up my batch next week or so.
YO BRO! I best be getting a bottle of your delicious experiment here.... I am very curious what the Jameson is going to bring to the table... I've got a simple Irish Honey Red in primary right now and planning on some kind of stout once this gets bottled. Either a blackberry or maple stout...
Ok, it's official.
I popped the first one last night, and other than wanting a third week in bottle to carbonate, this beer is REALLY good.
I'll use a bit less of a milder hop next time, and probably a touch more cinnamon, but this is a great recipe... thanks Brewchez!!!
-R
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