If you follow along on this blog, you may remember that Big Brew Day is quite often a day that the Beer Model and I brew with one or more our homebrewing friends "Du" and "Doc".
But, "Du" recently moved out of state and "Doc" was busy doing something else this year. So, the Beer Model and I did a brew day all by ourselves.
I had a Pork Butt thawed, and we decided to make a feast even though it was just the two of us.
If you are a regular on this blog, and were paying attention to the Roll-a-Style posts, you might actually have a guess as to which beer recipe we brewed:
As usually happens when the Beer Model joins me for a brew day, we got started ridiculously late in the day, but I did get the Pork Butt on the grill early in the morning.
And then, after getting 3 or 4 hours of smoke on the pork, I moved it to the Crock Pott before we got brewing.
The Beer Model actually did contribute quite a bit this time, measuring out the water salts and hops, and mashing in the grain.
She even set a few timers and added ingredients based on the brew sheet.
Dare I say she was the Brew Master Saturday!
We did sample a few homebrews from our inventory while brewing.
- Oisin Owl Irish Stout
Roll-a-Style 15C. Irish Extra Stout. Brewed to drink around St. Patrick Day. Notes of dark chocolate and coffee. Wonderful black beer. - King Fergus Wee Heavy
Roll-a-style for 17C. Wee Heavy. Big caramel malt forward beer. 8% abv, but drinks like a session beer. Dangerous. - Kemosabe Quad
Roll-a-style 26D. Belgian Dark Strong Ale. Notes of raisin and a whisper of plum. A little boozy, but dry enough to drink nicely. - Melting Stream Spring Saison
My Spring version of the seasonal saison. Light in color and wonderful Lemon Drop hop aroma. Easy drinker for spring time.
Interestingly enough, surprisingly the Beer Model asked for Kemosabe Quad as her first pint of the day.
I actually thought she wouldn't like the Quad, but I guess I was wrong.
The Beer Model made fried pickles as an appetizer, which I thought was awesome. Very delicious.
And ... the brew day went on.
The pork was ready in time for lunch. The Beer Model did most of the work up until the food was served.
Then, I didn't get much brewing assistance from her for the rest of the day, but it certainly was nice to get the help she provided.
The food and beer was wonderful. A bonus is that we had enough for dinner, and a couple more meals the next few days.
And ... after lunch, the Beer Model added ingredients, but I did the chilling, racking and pitching.
She thought it would also be better for me to do the clean-up, so I did.
Our brew-house efficiency was a bit higher than expected and we ended up with a 1.037 OG wort, which is higher than the BJCP style German Leichtbier specifies, but I'm not going to let that prevent me from calling it my Leichtbier.
As I type this, the fermentation is about done. I'll probably keg it in another week or so.
It was and awesome Big Brew Day, and since the Beer Model brewed, I am allowed to brew over 100 gallons of beer this year.
Will I? Stay tuned, and you'll probably find out.
As always, stay tuned on the regular SheppyBrew Channels to see what is happening with beer, barbeque, biking and other things in my life: SheppyBrew's Facebook Page; Sheppy's Twitter Feed; SheppyBrew's Instagram Page; and SheppyBrew's Website.
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