Out of the Bottle: Power-Outage Pumpkin

My Power-Outage Pumpkin, that was literally made during a power-outage, is ready to go for Halloween.

The beer smells fabulous coming out of the bottle. My extra dose of pumpkin must have done its job, because that's the first aroma you get. Letting the nose linger a bit brings forth the full pumpkin pie effect I was shooting for. The beer is lightly sweet, bready and has a good compliment of pie spice to go with all that pumpkin. Yay me!

Things change a little bit in the mouth.

Baked pumpkin is way out front, without being overpowering. The bitterness is just enough and doesn't add any flavor to the mix. Pie spices also help balance the sweeter flavors of brown sugar and caramel. The pie spices linger through the long and somewhat dry finish.

I've definitely decided that I'm not a big clove or allspice fan. Even though I dialed back both significantly this year, their flavor still doesn't work for my palate. Thankfully, the others who have tried this beer disagree with me. Next year, I may dial them back even more, or eliminate them altogether. However, I have to remember that I'm not just brewing for me. If my friends and family like it, either I must have done something right, or they're just humoring me.

The beer's clarity is very good (I should have picked a different glass to showcase it better). The rocky head has great retention and leaves quite a bit of chunky lace behind.

For next year, I think I'll either dump, or reduce the allspice and clove even further. Other than that, I think this one is a keeper.

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Out of the Bottle: Oak Aged La Petite Orange

I said in my previous post that I'd saved some of Northern Brewer's La Petite Orange kit to age with Sherry Infused Oak Cubes. The aged beer is ready to go, so let's see what the Oak and Sherry did. I've had more than a few Barrel Aged beers that were completely dominated by the wood and whatever alcohol (Rum, Bourbon, Sherry, etc) the barrel originally contained. In my beer, the oak and sherry are subtle. That's what I was shooting for, so I'm quite happy with that. The flavors and aromas from the original beer are still present. There's no point in revisiting them. What I really care about is the changes the wood made. Vanilla is the most significant contribution. There's also a very mild almond note at work. The Sherry really cuts through in the aroma. It provides an extra helping of dark fruits, plus a little more alcohol heat. The beer is definitely more wine-like than before. On a side note, I took my own advice and bumped the priming su

Out of the Bottle: Big Beers and a Haze

I'm doing a 4-for-1 with this installment, and will be bundling my finished beers going forward, rather than writing a blog for each. That should leave me space for more brewing oriented posts. This month, I've got beers I posted the recipes for back in November, December and January. First out of the gate is Enchanted Nightmare Imperial Stout. This beer is an amalgamation of extra grains and hops I had that were combined with some 2-Row and additional hops to create a 9.95% ABV Stout for the depths of Winter. So what if it wasn't actually ready until the Spring Equinox arrived? A beer like this can't be rushed. My beer pours nearly pitch black, and has nice ruby highlights. The head could stand a touch more staying power, but is appropriately dense. In the mouth, the body is a little lighter than I expected. The carbonation is very soft, and feels just about right for this beer style. When I bottled this beer, I was slightly worried that the whiskey and oak were a li

Kitchen Brewing Part 3: Sparge and Boil

The mash emerges from the oven. Now that we're finished with Part 1 and Part 2 of this series, it's time to Sparge. As you can see from the photo, the grains have absorbed a lot of liquid. In a traditional all-grain setup, your Mash Tun has a valve at the bottom to release the first running of Wort. The grains are then rinsed with the sparge water to extract any remaining sugars. My stove-top method doesn't afford such luxury, so a different method is called for. The grains have gained a little weight. There are a couple of choices at this point. One choice is to lift the grain bag out of Pot A and place it into the sparge water in Pot B to steep for 10-15 minutes or more. The other is to lift the grain bag up, put a colander under it and slowly pour the sparge water through the grains into the original pot. I prefer the former, because I get a better extraction rate from my grains. All that absorption means that the grains weigh a lot more than they did going i

Colorado Kitchen Brew

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