Dry Hopping for Dummies: Don't lose your marbles.

I dry-hopped my English IPA last week, so I'm writing this short blog about my dry-hopping technique.

Dry Hopping is underway.

The amount of hops you use is a matter of taste, but I usually use 1-2 ounces in a 5 gallon batch. I'm a big fan of using leaf rather than pellet hops for dry-hopping, but they can be messy. I like avoiding the mess and have found that the best technique for me is to use a hop bag and marbles. The hop bag keeps stray hop particles from getting into the beer, while the marbles stop the hops from floating on top of it. By not floating, more hops are in contact with the beer for better hop utilization.

Boiling the marbles keeps them clean.

Before using them, the marbles need to be sterilized. This is especially true if they have been in the hands of kids, like mine have. Boil the marbles for 15 minutes, put them in the bag with the hops, pull the bag shut and drop it in the fermentor. I usually leave the hops in the secondary fermentor for the last two weeks of aging and then go straight to bottling. The finished beer will have an extra layer of hop aroma that you won't get from only adding hops during the boil.

Comments

Out of the Bottle: Insert clever use of the word Wit here

My latest Wit was a hit at my friend's birthday party. He especially liked the beer's citrus components. Others found it to be light and refreshing. I heard no Blue Moon comparisons, which actually made me quite happy. Compared to My Wit's End , this beer is much closer to style. Unmalted Wheat is part of the reason, as there's much less grainy sweetness at work. Instead, the beer is crisp and dry. The bitter orange peel really does its thing. The peel's sharp flavor melds nicely with the sweet orange peel I also used. Coriander pushes the beer's spicy character along. If I were to change anything, it would be to dial it back a notch or two. Some light sourdough aromas round out the flavor and aroma. Despite the relatively low ABV of right around 5.0%, the beer sports a fairly hefty body. Overall, I'm quite happy with this Wit. Next time, I'll hold back on the coriander. Maybe I will even take a shot at a Turbid Mash, which sounds like a great sub...

In the Fermentor: Wood Aged Quadrupel-Imperial-Doppel-Barley-Weizen-Wee-Sour

Who says you can't have everything? Well, I'm doing just that by creating a beer that combines the best aspects of eight big beer styles: Quadrupel, Imperial Stout, Doppelbock, Barleywine, Weizenbock and Wee Heavy. But wait, there's more! The beer will be aged for year with everyone's favorite bacterias to make a Sour. On top of that, Sherry infused oak cubes will provide that little extra something. A massive grain-bill, plus a healthy dollop of Candi Sugar should push the alcohol content up over 11%. Compensating for the strength is a biting combination of Noble, English and American hops. A Decoction Mash gives the beer an extra bit of German character. Heavily caramelizing the First Runnings provides more depth of flavor than a standard boil. For that extra push over the cliff, 11 malts are working to make the beer one louder. I'm giving this one at least a year of fermentation before I even touch it. Here's the five gallon recipe: Grains: 4 ...

Birthday Brewing: Dark Session Saison

I've been asked to brew all of the beer for my friend's Birthday. It's in mid-August, so I have to get everything going right now . There will be five beers in all: Dunkelweiss, Wit, Saison, Dark Saison and Kölsch. Rather than post all of the recipes at once, I'm going to spread them out into separate posts. My Session Saison and SMaSH Kölsch were already underway before I was asked to brew the other beers. The Dark Saison below is an extension of the Session Saison. I've expanded the original recipe to make a darker beer. CaraMunich Malt adds a little caramel sweetness, while Carafa II brings a light dark chocolate edge to the brew. The rest of the beer is as it was before, with the same hops and yeast. Adding extra grains does push the alcohol content up a bit, but the beer still shouldn't break the 5% ABV mark. I'm anxious to try my two Saisons out side by side and taste the difference that two extra grains can make. For five gallons: Grai...

Colorado Kitchen Brew

Search This Blog