Geekahol Brewing Company

Homebrewed Beer, Cider and Spiced Liquors

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Pliny the Midget brewed

All numbers hit.  very smooth brew day.  I have 11 gallons split into 2 even batches that will receive a yeast blend.  At kegging, I will put a Jalapeno liquor I am prepping into one keg to make Hot Headed Midget.

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Session IPA - Pliny the Toddler

I am going to attempt a session ale version based on Pliny the Elder but at only 4.7% Alcohol and with the hops cut back to keep the same balance.  I am hoping that it will come out as a scaled back drinkable Pliny for summer mass consumption.  Recipe for 5.5 Gallons:

3.5lb. Maris Otter

3.5lb. Domestic 2-row

1.0lb. Cara-Pils Malt

0.5lb. Table Sugar

0.75oz. Warrior 15.5% a.a. (60 mins)

0.75oz. Columbus 11.4% a.a. (10 mins)

0.75oz. Centennial 8.5% a.a. (10 mins)

0.75oz. Cascade 8.5% a.a. (0 mins)

5g Gypsum for water profile adjustment

Yeast

1 starter/slurryWhite Labs WLP 001 California Ale Yeast

Specifics

Original gravity: 1.048
ABV: 4.7%
Boiling time: 90 min
IBU: 56
SRM :37

Directions

Single Infusion Mash at 152°F (67°C) for 60 minutes. 90 minute boil. Ferment at 65°F. 

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Currently

Favorite beer: 8wired IPA
Favorite Brewery: 3 Floyds
Favorite Regional Brewery: Good People
Favorite Local Brewery: Blackstone
Most overrated Brewery: Dogfish Head
Most Underated Brewery: Schlafly

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Challenging myself

When brewing beer, it is far easier to hide flaws in a big beer like a Double IPA. So, over the Spring and Summer, I am going to brew a series of session beers. I am aiming at 3.8 to 4.5‰ abv. My goal is to make these big in flavor and mouthfeel without the big alcohol behind it. My first is going to be an IPA since they are the hardest to get right at lower gravities.

Any of you Nashville folks that want to be my tasters are welcome to a few bottles.

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Brewed today

IPA 7.2% abv, 94 IBU. Galena, Columbus, Centennial, Amarillo. Dry hopped with: Willamette and Cascade.

BRY-97 for 5 gallons, Safale US-05 for 5gallons, Safale S-04 for 1 gallon followed by a strain of brettanomyces to sour it.

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Brewing this weekend

Style: IPA
Estimated ABV: 7.4
Estimated IBU: 91
Single Hop Variety: Pacific Jade
Name: Green Rim Job

Depending on the flavor after Primary, I may Dry Hop with Nelson Sauvin or one of the 2 USDA Experimental Hop that I am holding in my freezer.

Since I am making 12 gallons, I am splitting this between two 6 gallon fermenters(5 gallons each) and one 3 gallon fermenter.  I am splitting the 2 larger fermenters and using different yeasts(Safale US-05 and BRY-97) and the smaller fermenter is going to start with White Labs ESB Yeast(Think 3 Floyds IPAs) and I may end it there or drop in a Brett to sour it.

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eviljason:

This is my new brew system. Just load it up, program temps and times and wait to transfer the wort to a fermenter. It is a 50 liter system and is capable of producing 10 gallon batches of beer. It will arrive on Wednesday and I will proceed to fuck it like a dirty dirty whore. Except that this whore will produce 10 gallons of beer instead of waiting until I fall asleep then stealing all of the cash in my wallet.

eviljason:

This is my new brew system. Just load it up, program temps and times and wait to transfer the wort to a fermenter. It is a 50 liter system and is capable of producing 10 gallon batches of beer. It will arrive on Wednesday and I will proceed to fuck it like a dirty dirty whore. Except that this whore will produce 10 gallons of beer instead of waiting until I fall asleep then stealing all of the cash in my wallet.

(Source: eviljason)

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SMaSH  (D)IPA brew day that turned into something a little different.  I had some trouble hitting my pre-boil gravity and had to resort to abandoning SMaSH principles. In order to bring the gravity up, I had to drop a half pound of honey and 2 pounds of lactose in this one.  Egypt is the land of Milk and Honey - hence the name choice, Egypt Land Imperial IPA.