Left Hand Milk Stout

I'm trying to review a variety of styles... Seems like all I have done are IPAs.  What can I say, I like my hops :)

Anyway, here's my review of my first Sweet Stout.  I have heard nothing but good things about Left Hand Brewing Company's Milk Stout.  So I had to give it a try.

I picked up with bottle at HEB Central Market and poured it into a 16 ounce plastic cup.  I love getting a beer and just chilling outside at this store.
Aroma:  This brew has a very nice aroma to it.  Nice sweet maltiness with hints of some dark chocolate and black coffee.

Appearance:  Dark, dark brown.  Thin creamy head settles out on top and lasts through out the pint.  Holding the beer up to some light, you see that there are ruby tones that shine through.  Very attractive beer.

Flavor:  First thing that hits the tongue is a smooth dark roasted coffee with a hint of cream flavor, slightly sweet chocolate tones.  The sweetness doesn't linger long as it is followed with a roasty bitterness of dark cocoa and roasted grains, but not as intense as say a Dry Stout would be.  That bitterness lingers around a bit, but I like that in my stouts.  It makes you want to take another swig.

Mouth-feel:  This beer is silky smooth.  Light on the carbonation, which is a good thing in the case of a stout.  You don't want that carbonation to accentuate the bitterness of the roasted grains making it too harsh, taking away from the drinkability.

Overall:  Good beer.  What I liked about this brew is the silky mouth-feel and slightly sweet chocolately-coffee flavors.  I recommend that you let it warm up a bit too, letting the full range of sweet, coffee, chocolate, and roasted flavors pop to balance the lingering bitterness that is left behind.  Thumbs up!

Check out Left Hand Brewing Company on the web and go grab a sixer!

Lagunitas Wilco Tango Foxtrot Ale

Poured out of a 22 ounce bottle into an imperial pint glass.  Picked this up at my local Spec's.  Here we go:

Aroma:  Piny, resiny hops with a sweet malt background.

Appearance:  Nice ruby brown.  Off white head that leaves lacing as you drink up.

Flavor:  First you get a quick jab of hop flavors: resiny, piny, and floral.  The hops are quickly followed by a sweet malty back bone with a light caramel and roasty notes.  The balance leaves the palate ready for the next sip.


Mouth-feel:   Medium carbonation.  Easy drinking.

Overall:   Lagunitas has never let me down.  This is a great Imperial American Brown Ale.  Perfectly balanced.  Awesome hop flavor and aroma for you hopheads out there.  Great caramely roasty maltiness.  Oh how I love brown ales.  This beer really gives me inspiration to brew.

Lagunitas Hop Stoopid

What makes this brewski so awesome in my book is that it cost me $3.99 for a 22 ounce bottle.  What a deal!  Let's get to the details!

Aroma:  HOPS!  I get a awesome whiff of citrus, grapefruit, and some floral notes.

Appearance:  Nice and clear, golden-orange.  Great head retention that leaves a sticky lace down the glass.

Flavor:  I'm picking up a lot of resiny, grapefruit, and background flower/floral characteristics.  Once you get walloped with the hops, there is a delightfully balancing malty crispness that smooths out that bitterness, making a very drinkable Imperial IPA!

Mouth-feel:  Medium body, supporting the drinkability of this 8% ABV, 102 IBU hop bomb.  Carbonation is dead on, not too sharp or flat, carries the hops wonderfully.

Overall: This is the first Imperial IPA that I thoroughly enjoyed!  I could go through a couple of these in a session.  What affects the drinkability of a beer the most is the balance between bitterness and sweetness.  Hop Stoopid nails down the perfect balance.  Don't take that the wrong way, there is a ton of hop flavor and aroma for all you hop heads out there.  Hands down, my favorite Imperial IPA!

Check out Lagunitas Brewing Company for more info on their beers.

Widmer Brothers Brewing W'10 Pitch Black IPA

 I picked up a 12 ounce bottle of this stuff at HEB Central Market.  I poured this brew into the plastic cup.  Here are my thoughts:

Aroma:  Sweet orangy citrus hops followed by some dry graininess.

Appearance:  Appears black, but when held up to the light there are ruby to brown tones.  A nice dense half inch head that dissipates to a nice lacing ring.  Beautiful looking brew, totally deceiving!

Flavor:  Hops!  Nice citrusy floral blast followed by a smooth bitterness.  Finishes with a nice dry malty backbone, no roast.  Slight lingering bitterness.  I'm ready for the next sip.  As the beer warms, you get a little more malty sweetness and orangy undertones.

Mouth-feel:  Medium body and carbonation.  Travels smoothly over the tongue.  Easy drink!

Overall:  This was my first Black IPA.  I have to say I'm glad it was this one.  I love the orangy citrus hops of this IPA and the supporting malt profile.  Very drinkable.  I could easily drink a couple in a drinking session.

Check out Widmer Brothers Brewery for more info on their brewery and beers.



Diabhal Rosta, the roasted devil



So its about time I brew.  I have been working some crazy hours the past couple days and just need to chill out a bit.  What better way than to brew!

My long time buddy, Jonny, and I came up with this recipe for an Irish Red Ale.  We were thinking of something that wasn't too sweet and had a nice toasty roast edge to it that you could sit and drink multiple pints at one time with out feeling bogged down.  

Being a style from across the pond, we had to go with Maris Otter Malt for the base.  The "MO" as we call it, adds a nice malty backbone that is prevalent in beers from these parts of the world.  To achieve the toasty roast edge we decided to throw in a bit of Special Roast Malt.  I love the stuff.  It is double malted and double kilned which gives this stuff some awesome nutty toasty flavors that you'd expect in an English Brown Ale.  To keep the sweetness at bay, we didn't want to use any crystal malts under 60ºL.  So we threw in dash of Crystal 60ºL and Crystal 120ºL.  The 60 gives you a slightly darker burnt caramel flavor which doesn't leave a ton of sweetness behind.  The 120 gives off a devilish red hue and a burnt, dry, raisiny dimension to the brew.  To top off the roastiness of this red, we went for some Pale Chocolate Malt which adds some roast without the acrid characteristics of say, Roasted Barley or even Chocolate Malt can bring to a beer.  

Keeping with style here, we picked a traditional English hop...  East Kent Goldings!  I love these guys for their flavor and aroma characteristics!  Beautiful gentle floral aroma and soft citrus flavor, mmm!  We are shooting for a BU:GU ratio of 1:2, to keep it on the maltier side.  We hit the devil with a 20 IBU charge at 60 minutes then a half ounce at flame-out for those aromatics!

I decided to use my house yeast, Wyeast 1335 British Ale II.  Jonny's recipe calls for the Guiness strain, Wyeast 1084 Irish Ale.  Just make sure you pick a yeast that can finish this brew to a fairly dry, shoot for an attenuation in the mid to upper 70's.

To the recipe!

Diabhal Rosta (Irish Red Ale 9D)

6.5 gallons
OG:  1.045
60 minute boil
FG:  1.012
SRM:  18ºL

Grain:
3.75 kg Maris Otter
225 g Special Roast Malt
170 g Crystal Malt 60°L
170 g Crystal Malt 120°L
170 g Pale Chocolate
Mash at 152ºF for 60 min.

Hops:
0.5 oz East Kent Goldings (7.2%) - 60 min - 20 IBU
0.5 oz East Kent Goldings (7.2%) - 0 min

Yeast:
1 pack Wyeast 1335 British Ale II
Start at 65ºF and let rise on its own until finished

That name, 'Diabhal Rosta' you ask?  Gaelic for Roasted Devil:  170 g = 6 oz x 3 = 666!  Get it?!?!

On to the brew day.  Started by preheating the mash tun with a gallon of boiling water.  I just let it sit in there until my mash water hits its temperature.  In this case I was shooting for 168ºF.  I got my 6 quarts of mash water up to temp.  Drained the preheat water off.  Tossed in the 6 quarts..... What the hell....  I now have dough in my mash tun!  I don't know where I got 6 quarts from but I was off, by 7 quarts.  Luckily I had that preheat water, added 3 more quarts to that and started heating that up to 168ºF.  Took only a few minutes.  No biggy!

After doughing in with the correct amount of mash water, I measured out my sparge water and double checked that stuff!  Got my 22 quarts of sparge water on the burner and cranked her up!  Everything was smooth sailing through the sparge.  I tried a new technique, heating the wort as it is lautering from the mash tun so that I don't have to sit around for 20 minutes after the sparge for the boil to start.  Worked like a charm, I was basically at boil 5 minutes after the sparge was complete!

One thing that this did to my process is that I had a large evaporation rate...  So my OG came out a couple points high and a little less wort into the fermenter.  Oh well, now I know.

Chilled my wort down to 65ºF in about 60 minutes and pitch my yeasty buds.

Fermentation took off in about 6 hours and finished up in 4 days!  Love my 1335!  The Diabhal Rosta is gonna rest for a couple more days then it will hit the keg for carbonation!

Look out for a review around St. Patty's Day!