Author Archives: brewingbrooklyn

The Hop Farm Year 2: Planting Hops, Building Hop Trellises , and Expansion

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A new growth

A new growth

Last year was the first year that my buddy Dave, James, and I planted some hops on James’s Farm.  We got about twenty rhizomes in the ground, and had a pretty tough year with a long hot drought in July.  The harvest last year was a blast (check it out) but the yield was minimal.

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This year, we decided to invest a few more bucks in the project.  We added approximately 80 rhizomes to the farm and now have about 100 plants growing. Here is the breakdown of the types of hops:

Cascade: 38 First year

4 Third year

Centennial: 12 First year

Chinook: 7 first year

Columbus/Zeus: 6 Second year

Mt. Hood:  8 Second year

Nugget: 1 big 3rd year rhizome root structure

Golding: Same as Nugget

Mystery: We have no idea, but it’s a second year

Sterling: 6 Second year

Recently, I rolled up to the farm with 50 hop rhizomes to plant.  For anyone who has grown hops before, you can imagine how much time this could take.  For anyone who hasn’t tried, one hop plant, including planting, making a trellis, running string, etc. can run about 45 – 60 min. This amount of time is absolutely worth it, but doing it 50 times in a row seems more like a punishment than an adventure.  Fortunately, I wasn’t alone and we had many toys to play with.  I have never worked with a caterpillar before, and its remarkable just how much of an impact the proper tools makes on a project.

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Here is how we approached the different aspects of the day:

Planting hops:

1) We stripped the ground of the top layer of dirt and grass. The big caterpillar “Wheel Loader” took care of a 6 by 100 foot area in 10 minutes. CRAZY

2) Put down lots of awesome manure in 2 rows. Again, the caterpillar did this in about 5 trips. I would have died doing this by hand.

3) Form the manure into nice, neat rows with a shovel

4) Plant all the Rhizomes with 2 twines ready to train the shoots from each rhizome

Building Trellises:

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1) Find some big, straight trees in the wooded part of the farm.  About 40 feet tall.  Remove all branches with a chainsaw.

2) Drill a whole in the top of the tree to run metal wire through

3) Dig a 3.5 foot hole with a hand powered hole digging tool (no idea what its called, but you twist it and it digs down)

4) Put the tree in the hole, fill it up, do another

5) Before running the wire through all the trees and fastening it to the ground, loop 2 twines/rhizome around the wire.  Make sure not to tangle them, it sucks untangling something 40 feet about your head.

6) Run the wire through every tree and attach both end to the ground

Expansion: What the fuck am I gonna do with that many hops?

So, the entire layout is the pilot section of what we are hoping to plant the remaining 4 acres of this open field

We did all this work over two weeks ago, as of now, 28 cascade shoots have begun climbing to the sky and all the second year hops are loving the rain/hot sun that has been alternating this year.  Can’t wait for the fall!

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Home Smoked Grains: Comparing Applewood Smoked Rauchbier to Hickory Smoked Rauchbier

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Collaborations can really be the best thing sometimes.

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Besides brewing beer in my Brooklyn apartment, I have also spent the last 15 + years attending underground hardcore shows.  One of the bands that I still get the chance to go see is a Brooklyn based band called Indecision.  Now, this is a band that played my very first local hardcore show and I have had the opportunity of playing alongside of them with various bands.  I have also had the chance to get to know them as individuals.  Bago, the bass player, is a man who also has another fantastic hobby, smoking incredible meats! He has been an avid BBQ man for some time now and has worked his craft to an awesome level. He is currently smoking under the name BAGOCUE and is starting to put out a line of delectable food, though not professionally as of yet.

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Knowing that he had a substantially sized smoker, it wasn’t long before I asked if he would be willing to help smoke some grains for me to brew a rauchbier.  A kickass perk was his readily accessible access to a variety of different woods to use in smoking.

We began deciding on a day for me to come on over to his place, drink some homebrew, eat some BBQ, and smoke some grains.  Working with someone who already has experience with smoking really made it easy to land on 2 types of wood to use.  First up was Applewood, which is very common when smoking meat, particularly Bacon. Secondly, we decided to go with Hickory, since oak can have a very strong/tannic character.  Both types of wood created beer that is great to drink, but drastically different in flavor and aroma.

Procedure:

Smoking grain really doesn’t seem hard to do, and in many ways it isn’t challenging, however, being that this was my first time going through the process, mistakes were definitely made that impacted the end product of my beer.  But that is what this was all about, learning how to smoke grains myself, instead of relying on pre-smoked grains that I had no control over.  My main mistake was not allowing the grains to completely air dry before storing them for brewing.  I must officially apologize to Brooklyn Homebrew for gumming up their grinder for a good half hour.  I really thought mildly moist grains wouldn’t be a problem, turns out it mushes in a weird dough consistency and sticks to everything. Whoops! Sorry guys!  I ended up grinding about 5 pounds of grain by hand, which absolutely blew and I hope no one has to spend that much time with a rolling-pin, ever.  Girlfriend Karen suffered through it with me, helping along the way  Also, if grains are left wet, in a dark and moist area, mold grows on them.  I lost nearly half of my grains to this problem and felt like a complete waste of life.  That being said, I can only harp on the point more clearly: MAKE SURE YOU LET THE GRAINS DRY COMPLETELY BEFORE STORING!

Here is what we did:

1.  Get a very small, low heat fire started with only about 5- 6 small pieces of wood going in a smoker

2.  Soak all of the grains in water for a least 15 mins.

3.  Lay window screen down on top of the top metal grill. Window screen is very cheap and easy to find at any Home Depot type store.

4.  Pour the now moist grains (ditch the water) directly on top of the screen.

5.  Cover and let smoke for approximately an hour, maintaining a very low but consistent smoke

6.  Remove from the smoke and let completely dry (cough cough)

7.  Let the grains calm down for a week.  This is crucial, because the scent is tremendous when the grain is freshly smoked. My whole apartment smelled like a bacon campfire, which my vegetarian girlfriend really loved, for at least 5 days.

8. Grind up the grains and brew away!

The beer I chose to make is a rauchbier recipe that really lets the smoke shine.  I find it reminiscent of the Aecht Schlenkerla Racubier Marzen.  It’s a pretty straight for smooth rauchbier, with a lovely smoke character that really makes the beer stand out.  I used only 1 type of smoked grain in each version of this beer.

Recipe:

Home Smoked Malt (Applewood or Hickory) 7.00 lb (71.4 %)
German Pilsner Malt 1.00 lb (10.2 %)
German CaraMunich II 1.00 lb (10.2 %)
Belgian Caramel Vienna Malt 0.70 lb (7.1 %)
German Carafa II 0.10 lb (1.0 %)

Mashed at 150 for 60 minutes

Hops
German Tettnang (4.5 % alpha) 2.00 oz Bagged Pellet Hops used 60 Min From End
German Tettnang (4.5 % alpha) 0.30 oz Bagged Pellet Hops used 5 Min From End

Yeast: Wyeast 1728-Scottish Ale

The outcome really blew me away with how drastically different the beers came out.  The Applewood reminded me completely of ham or bacon.  The Hickory really tasted like a campfire (in a good way).

Left: Hickory Smoked Grain Right: Applewood Smoked Grain

Left: Hickory Smoked Grain
Right: Applewood Smoked Grain

Applewood Smoked Rauchbier

Appearance: A light amber brown color with a slight hint of orange.  Clear with very thin layered head

Nose:  A slight metallic hint to the overwhelming ham aroma. No significant hop character, but sometimes hops remind me of metal. A sweeter scent underneath the smoke

Flavor:  A slight bitterness smooths out into a slightly wet grain flavor.  It finishes with a smoke that is very reminiscent of smoked meat.  A bacon vibe but some clinging tannin flavors

Mouthfeel:  Very thin bodied but a smokey dryness that lingers on the tongue.

Overall:  I enjoy the smoke flavor of the beer, but there are some definite flaws coming out in the balance and mouthfeel.  4.5/10

Hickory Smoked Rauchbier:

Appearance:  A very similar clean brown color with moderate low carbonation

Nose:  A pleasantly balanced nose of hickory shines through the beer.  Mild caramel undertones support the smoke with no significant hop aroma

Flavor:  A wonderful blend of Hickory, tannin, smoke, and malt.The smoke lends to a perceived bitterness or sharpness but with no hints of astrigency.

Mouthfeel: Full bodied for a lighter ABV beer. A long lasting flavor stays on the tongue

Overall:  This beer is significantly better that the Applewood, however it is much more reminiscent of a campfire than of smoked food.  This beer rests comfortably in between smoke and smoothness 8/10

 

Big thanks to Bago for taking the time to play with some beer!

Cherry picking my keepers: A Brown Ale to develop

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A good friend of mine has figured out a great recipe for an American Brown Ale.  Last year we ended up running some of his batch through a barrel and it came out great.  This year I have been brewing it to keep pushing the recipe where it can go.  It’s not there yet, but its a great start.

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American Brown Ale:

Appearance: Very dark brown to black, but a reddish hue when held up to the light

Nose:the initial roastiness is met with dark chocolate.  Mild hop aroma

Flavor: Very balanced chocolate and hop bitterness.  No real roastiness, but a very smooth taste

Mouthfeel: A wonderful creamy body, but a slight bitterness from the dark grains

Overall: This is a delicious brown ale.  The chocolate flavor sends my mind into a head spin. 8.2/ 10

Building a sleeve to my chest freezer: A. K. A. having the best retired dad ever!

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One of the most challenging aspects of homebrewing is temperature control.  There are many DIY ways to control fermentation temperature, but using a chest freezer with a temperature control themostat is really the best.  Once this system is running, space becomes the limiting factor.  I’ve had this chest freezer for over a year, but finally expanded it to hold 6 kegs.  I really can’t wait to start my lager brew days!  A billion thanks to my  retired father for assembling such an awesome expansion of the freezer.  Here is what he did, in his own words.

Written By John Lovrich (my dad)

    To raise the height of a chest freezer, you basically make a box around the outside diameter of the freezer to reach the desired height. The one I made was made with 1″ by 8″ clear cedar boards cut to the correct lengths. An extra length was cut to connect to the inside of the side in which the freezer hinge was to be attached creating a rabbit joint. This piece is attached to the outside piece with 1″ stainless wood screws making it stronger and permitting the back section to be attached from the back and the side. After the wood has been cut , apply four coats of spar varnish to all sides.
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 Light sanding is required between each coat, but in the end, a well sealed frame has been made protecting against moisture and mold. 2″ stainless steel screws were used to attach all the pieces, but remember to pre-drill the holes so the wood doesn’t split.
Once the wood is thoroughly dried, assemble the frame and be sure it fits properly on the freezer.
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If all is okay, attach Super-Tuff R insulation board to the inside of the item. Be sure that the aluminum vapor barrier is facing into the freezer. Do not glue the insulation board because the varnish prohibits good bonding. Attach the insulation board to the wood by using 1″ #8 stainless pan head screws with the largest stainless washers available. Insert screws at all four corners and across the top and bottom every 10 to 12 inches apart. Once completed, buy a roll of foil tape and seal the top and bottom of pacer by folding the tape and covering the top of the insulation board, extending down the board about a 1/2 inch and stretching across the top and attaching to the wood. This creates a nice seal. But be careful, the tape is very sticky and once it is on, it is on. Do a dry run without removing the backing paper before you assemble. You only get one shot when assembling.
To attach the spacer to the freezer, buy a roll of industrial grade velcro. The freezer door must be disconnected by this time. This material is also extremely sticky. This material is attached to the freezer side as well as to the bottom of the spacer. Again, I advise doing a dry run with the velcro before final assembly. Place the velcro on the freezer first, and then after it is placed on the bottom of the spacer, carefully drop in place a press down for a few seconds. That’s it. The spacer is firmly attached. Place the freezer door on top of the spacer and be sure it is alined. Make sure the hinge is flush to the wood, pre-drill the holes and attach with 1″ #8 pan head screws, or larger or smaller if necessary. Drill any holes for the tubing to be used from the outside toward the inside. Use a thin paint brush to coat the inside of the hole just drilled with spar varnish. The spacer is now complete and ready for use.
WOW! what a guy!

DAD

DAD

Brewing Cousins Volume 1 Published!

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One of the happiest aspects of my journey into brewing has been the companionship of my cousin J.B.  We have both been brewing for about the same amount of time and have cheered each other on as brewers and as family.  Here is our first collaboration/publication.

Brewing Cousins: Vol 1.

J.B. ‘s blog:

http://zornbrewing.blogspot.com/

The Final Version: the completion of a session pale ale (recipe include)

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Over the past year, I have been developing an ale that started out as a big, citrus IPA.  Overtime I kept dialing back the amount of bitterness and the IBU’s until I found a really nice balance.  This is my second time brewing this beer exactly the same way, and it has turned out to be a homerun. Easy drinking, and everyone keeps refilling their glasses. Try it out! Cheers

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Here is the review:

Appearance: a clear orange brown with a few hop particles floating around.

nose:  The galaxy citrus aroma shines through with hints of melon and grapefruit.  There is a malt sweetness underneath the floral characteristics that reminds me of biscuits and toasted bread.

Flavor:  A mild but assertive hop bitterness that finishes easily, but with a noticeable hop finish. Very easy to drink

mouth feel: Medium bodied and a very balanced experience

overall:  This tastes like it came from a brewery! looking forward to entering it into a competition in the future. 9/10

Here is the recipe:

10 lbs 2 row

1 lb crystal 40

.3 lb Honey Malt

.3 lb Vienna Malt

.3 lb Caramunich

.3 lb aromatic

stepped at 152 for 60 min.

.8 oz galaxy hop for first wort hop

1 oz cascade with 10 minutes left of boil

.5 ounce galaxy at flame out

.7 ounce galaxy for dry hop

British Ale yeast at 67 degrees

HAPPY NEW YEAR! Yeast classes, new apartment, new brew setup

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today marks a brand new year, and with that number change, I have also experienced many personal changes to go along with it.

First off, I am teaching my first brewing classes at Brooklyn Homebrew this month.  They are going to be focused on practical understanding and application of yeast in our own homebrewers.  I’m tremendously excited for this, but also very nervous.  Adults are a different world than teenagers, I just hope the lessons I learned for teenagers will still work on adults.

check out the classes here:

http://store.brooklyn-homebrew.com/Classes.html

I’m doing 3 classes this month, and hopefully many more in the future.  I am also planning on reworking this blog for the class as well, so… many changes to come

Secondly:  NEW APARTMENT! I recently moved into my new apartment with my girlfriend and I am finally getting my brewing schedule in order. I also picked up a new chest freezer, so I now have 4 fridges devoted to brewing! I can’t wait to start lagering.

Thirdly:  I think I have finally finished my pale ale and brown recipe (thanks simon!) both with be posted in full detail asap.

Lastly: Happy new year everybody.