Grunge Up German Altbier

grungeup-finalGrunge Up was surprisingly establishmentarian. A deceptively mellow ale made from dark malts, hallertau and spalt hops, and munich and caramunich grains, Grunge Up resembles the body and feel of both oktoberfest and amber beers without tasting quite like either. Grunge Up is dark and leathery, a little bit creamy and a little bit smooth, with a little kick at the end. Break out the flannel and get Grunged Up.

Come as you are.

Beer Beta:

Style: German Altbier
Malts: Light malt extract, German caramunich malt grain, German black caraffe malt grain
Hops: Hallertau, Spalt
Yeast: German ale yeast

Questions? Ask the Brewer: Dave

Octobertheseventhfest comments:

“Tastes like a nice Seattle day. Musty and with a hint of flannel.”—JK

“For the grunge beer, I wish I had a sarcastic yet witty comment. Sadly that would betray this beer’s simplicity. As with the others, the carbonation is light and the flavor mellow. For being an “Altbier” it tastes young and fresh. I’m not sure this is the goal. The hops are apparent in a very pleasant blend. Not too bitter with a mellow sweetness. Another refreshing beer.”—Ben W.

BREW IT

Based on the Crazy Old Man Altbier recipe from Charlie Papazian’s book Microbrewed Adventures.

Overview:
Dark in color, medium hoppiness. Deceptively mellow. Resembles body and mouthfeel of oktoberfest and amber beers. Dark and leathery. A little creamy and smooth. A little kick at the end.

Boiling time 2 hours.

Ingredients:
6.5 lbs light malt extract syrup
8 oz. German caramunich malt grain
2 oz. German black caraffe malt grain
2.25 oz. hallertau hops 4.5% alpha
1.25 oz. spalt hops 5% alpha
.25 tsp powdered Irish moss
german ale yeast
.75 cup priming sugar

Instructions:
1. Crack the grains.
2. Heat 2 gallons water to 150 deg F and add grains. Let steep for 30 min.
3. Sparge grains, discard.
4. Add malt extract syrup. Using a nylon bag, also add the 1.5 oz. hallertau hops, and 1.25 oz. spalt hops. Bring to a boil.
5. Boil for 100 minutes and add .75 oz hallertau hops to the nylon bag.
6. Boil for 10 minutes and add Irish moss.
7. Boil for 10 more minutes and remove from heat.
8. Place the brewkettle in an ice bath for 30 minutes.
9. Sparge the hops, discard.
10. Transfer the wort to the fermentor and top off to 5 gallons with cold water from the sink spray hose.
11. When the wort has cooled to 70 deg F, add the yeast, stirring well.
12. Ferment 1-2 weeks at 70 deg F.
13. Bottle.

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IRA Red

Layger Brewhaus Beer Label - IRA Red AleIRA Red might have sparked a revolt, especially amongst lovers of amber ales. Pale syrup, English crystal malt, Victory malt, UK Golding hops, gypsum, and Irish moss give this red a citrusy delicious flavor. IRA Red is an orangey brown color, closer to an amber, but with an intense attack that explodes in the mouth. Sweet and warm in the throat, IRA Red is a red ale in a class of its own.

Kiss yer blarney goodbye!

Beer Beta:

Style: Irish Red
Malts: pale malt extract, English 40L crystal malt, Victory malt, roast barley
Hops: UK Golding
Yeast: Irish Ale

Questions? Ask the Brewer: Jon

Octobertheseventhfest comments:

“Only thing yer IRA red bottles are good for is target practice. #@$% Englishmen”—JK
“The first thing that hits me is a nuttyness. Not hoppy, not intrusive, sort of under the sensors. Not exactly like an insurgent, but more… conducive to talks. I guess that would make it more like the IRA. I like this beer. I could start drinking from the top-o’-the-morn. Not a lot of head, an easy drinker. Could easily get you into an irish bar brawl, a little sweet, a little sarcastic, but with a good punch.”—Ben W .

BREW IT

This rendition based on the McCarthy’s Bane Irish Red Ale recipe available at What’s Brewin’ in Boulder, CO.

Overview:
red/orange color, sweet, touch of toasted malt aroma, clean finish
slight fruitiness
medium body, very mild hop flavor
makes 5 gals

Ingredients:
6.5 lbs pale syrup
.5 lb English 40L crystal malt
.25 lb Victory malt
4 oz roast barley
6 HBU UK Golding hops (HBU = ounces x alpha acid %)
1 tsp gypsum
.5 tsp Irish Moss
White Labs Irish Ale yeast or Wyeast 084 Irish ale yeast

Instructions:
1. add gypsum to 2 gallons water, heat to 165 deg F.
2. remove from heat, put cracked grains in a grain sock, steep 20 min
3. remove grains, sparge, discard
4. return to a boil then remove from heat
5. add syrup and malt
6. return to a boil, add the hops
7. boil for 30 mins
8. add the Irish moss
9. boil for 15 more mins.
10. 30 min ice bath
11. transfer to FERMENTOR bucket, top off with cold water from sink sprayhose to 5 gallons
12. when wort has cooled to 70 deg F, add yeast and stir well
13. ferment between 66 and 72 deg F

Cowbell Porter

cowbellporter-finalI’m tellin’ ya, fellas. You’re gonna’ want more Cowbell Porter. Dark and deep like the Black Forests of Germany, Cowbell Porter taps into the earthy roots of this traditional brew style. The ‘Bell was brewed with six kinds of malt. This porter is the cock of the walk, baby!

You’re Gonna Want More…

Beer Beta:

Style: Porter
Malts: crystal malt, chocolate malt, carapils malt, black patent, pale malt extract, munich extract
Hops: Centennial
Yeast: Irish Ale
Other: Irish Moss

Questions? Ask the Brewer: Jon

Octobertheseventhfest comments:

“Fever abated, prescription filled. This is a steamy atypical porter. Not average, way above average. Must be the cowbell. Almost spicy, almost.”—Kris & Lori
“The cowbell does not ring like cowbell. It is mellow and a bit creamy. It is smooth with a light hops and overtone of maybe nutella of nutty chocolate? My favorite color by far. A little bite, but I don’t know if it is alkaline or acidic, but something. This is the first one I would drink with food. Maybe a burger with ketchup, lettuce, tomato, a little red onion, and definitely avocado! With extra crispy fries. Yes. This beer makes me hungry.”—Ben W.

BREW IT

This rendition based on the “Bell’s Porter” recipe available at What’s Brewin in Boulder, CO. Bell’s Porter is from the Kalamazoo Brewing company in Michigan.

Overview:
Lots coffee and chocolate flavors
medium hoppiness
Makes 5 gallons

Ingredients:
8 oz 75L Crystal malt
8 oz chocolate malt
8 oz carapils malt
4 oz black patent malt
6 ½ lbs Alexander’s pale malt syrup
1 lbs Alexander’s Munich syrup
10 HBU Centennial hops (HBU = ounces x alpha acid %)
1 tsp Irish Moss
Wyeast 1084 Irish Ale yeast or White Labs Irish Ale yeast

Instructions:
1. Heat 2 gallons to 165 deg F then remove from heat
2. steep grains in the hot water for 20 mins
3. sparge grains
4. put water back on the heat and bring to a boil
5. once boiling, remove from heat and add malt extracts
6. bring back to a boil and add Centennial hops
7. boil for 30 minutes and then add the Irish moss
8. boil for 15 more minutes
9. remove from heat and put in an ice bath for 30 min.
10. transfer to FERMENTOR
11. top off with cold water to 5 gallons (use spray hose to stir and aerate the wort)
12. when the wort has cooled to 70 deg F, add the yeast
13. ferment between 65 and 70 deg F

Tan Line Pale Ale

Layger Brewhaus Beer Label - Tanline Pale AleTan Line brought back happy memories of summer without leaving a mark. This ale is clean, crisp, and easy to drink, without being overbitter or too hoppy like many commercial pale ales. A good pour will leave this ale clear and medium bodied. Go ahead, take a peek at Tan Line Pale Ale.

Beer Beta:

Style: Pale Ale
Malts: pale malt extract, Munich malt extract, Belgian Caravienne, Victory malt, flaked barley
Hops: UK Golding, Amarillo
Yeast: American Ale

Questions? Ask the Brewer: Dave

Octobertheseventhfest comments:

“This is a great brew to quench my thirst while catching some rays. Lighter pale taste – not bitter. Floral aroma that evokes summer. Who needs SPF? I want tan lines.”—Greg M.
“Oh my god this has hops. It is the bunny. Do bunnies eat hops? A citrus overtone. A decently strong flavor, and decent head. Still, a lighter “drinking” beer. I’d choose something else with my food.”—Ben W..

BREW IT

This rendition based on Oliver’s Pale Ale, created by What’s Brewin’ in Boulder, CO.

Ingredients:
4 lbs. Pale Syrup
1 lb. Munich Syrup
0.5 lbs. Belgian Caravienne
0.25 lbs. Victory Malt
0.25 lbs. Flaked Barley
5-6 HBU’s UK Golding Hops (bittering) (HBU = alpha acid % x oz.)
0.5 oz. Amarillo Hops (flavor)
0.5 oz. Amarillo Hops (Aroma)
1 oz. Amarillo Hops (dry hopping)
Wyeast 1056 American Ale yeast or White Labs WLP001 California Ale yeast

Instructions:
1. Heat 6 to 8 quarts of water to 155º-160º F.
2. Remove brewpot from heat.
3. Put grains into a grain bag, then into the brewpot, cover and steep for 20-30 minutes.
4. Remove the bag of grains and discard, put the brewpot back on the burner and bring to a boil.
5. Once boiling, remove from heat and dissolve the malt extract into the brewpot.
6. Bring back to a boil, once boiling add bittering hops and set your timer for a 60 minute boil.
7. 15 minutes before the end of the boil add flavor hops.
8. At end of boil add aroma hops, then remove brewpot from heat and cool the wort.
9. Put the wort in your fermenter and top off to 5 gallons.
10. Aerate well, and pitch yeast.
11. Add dry hops to secondary fermenter about a week before bottling.