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Topics - Kinetic

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Commercial Beer Reviews / Sixpoint Bengali
« on: July 18, 2014, 09:52:29 PM »
The first Sixpoint beer I've tried.  It's a British IPA brewed in New York.  Approximately 60ibu and 6%. 

The packaging is intended to be waaay cool.  Tall and slender 12oz cans with plenty of bare aluminum and modern minimalist graphics.  Wrapped up in a small paper box with the same graphics motif.



A - Crystal clear orange color with a small head, no bubbles and a little bit of lace.

S - East Kent Goldings mixed with a citrus hop.   Floral, lavender, herbal and light citrus.  Good caramel malt note with low-medium intensity.  Faint yeast of American or British origin.  Moderate overall intensity aroma.  Pleasant.

T - Similar to the aroma.  Not super impressive on the first beer, but it made a better impression after a few.  Mild bitterness for an IPA and a little sweeter than my preference.  Soft water.  Balanced.  Decent. 

O - I can't say this beer was awesome or objectionable and didn't mind drinking it.  I can see how people would like it, if they wanted a soft British style IPA.  It's well made and had no off flavors or flaws. 

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Beer Recipes / Apollo Recipe Request
« on: July 16, 2014, 10:34:52 PM »
I have 8oz. of Apollo and have never brewed with them.  Some of the descriptions of Apollo raise a note of caution.

Can anyone suggest a decent hop schedule for Apollo?  Would it make a good single hop beer?  If I mix it with another hop, it will probably be Centennial.

70-90ibu IPA, 7%abv, 5%-8% caramel.  8 gallon boil.



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I always wanted to try Green Flash West Coast IPA.  Sadly, I could never find an example fresher than three months old.  So I waited.  And waited.  Finally, I found a less than one month old 4 pack.  By this time, the highly rated beer had changed recipes, so I never got to try the original.

The new version increased the booze to 8% putting it in DIPA territory.  They added Cascade and Citra hops to the original mix of Simcoe, Columbus and Centennial. Sounds promising.



It was the final beer in a session that included Lagunitas New Dogtown PA, Ballast Point Calico Amber, and Bells Two Hearted from a can.  All beers were less than 2 months old.

Aroma - it was the second least aromatic of the group.  That was surprising.  Two Hearted was the least aromatic of the bunch.  WCIPA had the aromas one would expect from the hops used, but Citra wasn't represented.  Not much in the way of a malt note. Lagunitas was the most dank, but not much else.  Ballast Point had the nicest aroma of the bunch with pineapple and pine hops with a good malt and yeast aroma.  It was the lowest IBU beer of the bunch at 40 something.   

Flavor - was more impressive than the aroma for WCIPA.  It had the flavors one would expect from the hops used, but I believe Citra was included for marketing purposes and doesn't really do much for the beer.  It had a long, pleasant aftertaste with an assertive bitterness that never got too harsh.  It was boozy, but smooth.  I think it won the flavor contest.  Two Hearted was second.  Ballast Point was third and Lagunitas was last.           

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Kegging and Bottling / Keg vs. Bottle - flavor and aroma
« on: June 24, 2014, 06:54:27 PM »
Does anyone here keg and bottle condition the same batch?  If so, how do the two compare flavor and aroma wise over time?   

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Commercial Beer Reviews / BraufactuM Roog
« on: May 27, 2014, 10:49:06 PM »
In preparation for my forthcoming Smoked Ham on Rye with Mustard beer, I felt the need to purchase a smoked beer I've never tried.

BraufactuM is the brewery.  I've never heard of them, but was immediately fixated on their capital M which ends their name.  They have a quasi-nouveau teutonic logo created with MS Paint that would have been cool in 1984, if you were into Industrial music at the time.  They appear to fancy themselves as members of high society based on their marketing.  I'm guessing the owner is 20-30 and his family is ridiculously wealthy.   



Roog is the name of the beer.  BTW, Roog is the supreme God and creator of the indigenous Serer religion of the Senegambia region.  There is no translation of Roog from German to English, so I guess that's what it means.  There are no pictures of the god Roog on the internet, so you will have to be content with a picture of the Dutch DJ Roog who likely fancies himself as a God.



Germany is the country of origin.  Brewed in Frankfurt, the same city that made Frankfurters famous, not to be confused with hot dogs.



Review of the actual beer:

   

It pours a hazy deep brown with a fluffy, two finger, tan head that disappears to a ring around the glass in less than 2 minutes.  Good enough for me.

Aroma immediately after the pour is British light funky yeast which disappears quickly and never returns.  The yeast probably isn't British, but it smelt like it.  Light smokey bacon, mild chocolate malt and mild noble hop aroma are present for the duration. 

The taste is like the aroma.  This isn't a bold smoke beer.  It's 50% less potent than Aecht Marzen in the smoke category.  At first, I wondered where the flavor was in this beer.  It gradually made a good impression.  The last 11oz. of this beer was 2x as satisfying as the first. 

The body was relatively thick and velvety compared to the American IPA which preceded it.  Similar to an average stout.

Overall, I'd call this is a dunkelweizen with light smoke.  At first, I thought it was too weak, but enjoyed it after 60% of the bomber was consumed.  This beer had no brewing flaws beyond the subjective evaluation of the recipe.  The cost was $6.99 for 22oz.

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Ingredients / Your favorite Hops that are rarely mentioned...
« on: May 25, 2014, 08:37:01 PM »
There are plenty of hops that have good qualities, but are rarely talked about or seen in homebrew recipes.  This thread is for them.  Amarillo, Centennial, Columbus, Cascade, Chinook, Citra, Simcoe, Noble hops, East Kent Goldings, Magnum, Willamette and their ilk don't belong in this thread.

Give us a few less popular hops you like to use and tell us why you like them.  Describe them.  I'll give mine later.



 

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Beer Recipes / Smoked Ham on Rye with Mustard Beer
« on: May 16, 2014, 06:41:09 PM »
Recipe:

Munich, wheat or Pilsen - 37% - bready base grain, maybe a combo

Rye - 30% - because rye
Cherrywood smoked malt - 30% - tastes like smoked ham to me
Midnight wheat - 3% - for brown color

Sterling - 30ibu - half @ 60, half @ 20 

Mustard seed and Tumeric @ 10.  Quantity undetermined.
Salty water profile

s-05 yeast fermented cool.  6% ABV

Planning on doing a small batch for obvious reasons.  Nothing about this recipe is intended to be subtle.  I want it to taste like a liquid smoked ham sammich on rye with mustard.

What do you think?  Please vote.  Thank you.

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Beer Recipes / Motueka Pacifica Ale
« on: May 10, 2014, 07:54:02 PM »
Approximately an 8 gallon boil and 6 gallons fermented.

11 lbs. Optic - 79%
8 oz.  British Crystal 60L - 3.6%
8 oz.  British Crystal 150L - 3.6%
1.5 lbs. raw cane sugar  - 10.8%

enough Acid malt to produce a mash pH of 5.28
mash water - Ca(97) Mg(10) Na(44) Cl(72) SO4(198) HCO (9)

0.50 oz.  Summit @ 60 - 22.5 ibu
2.0 oz. Motueka @ 20 - 23.8 ibu
1.0 oz. Pacifica @ 15 - 7.7 ibu
1.0 oz. Motueka @ 10 - 7.1 ibu
1.0 oz. Pacifica @ 5 - 3.1 ibu

WY1098 - 1.5L stir plate starter - 60-62F ambient - no internal temp control
2.0 oz Medium toast oak cubes - (primary 2 weeks)

Cold crashed for 4 days.  Transferred to secondary and dry hopped for 7 days:

2.0 oz.  Pacifica
1.0 oz.  Motueka
CO2 headspace infusion

OG - 1.067
FG - 1.010
abv - 7.4%
ibu - 64.2
srm - 12.4L

Motueka is lemon/lime with a mild resinous character.  Pacifica is sweet orange peel with a bit of spice and floral.  Hoping to get some coconut from the wood, but the early sample didn't have it.  However, it did have a nice oakey note that was pleasant.

Say anything you want.  I like criticism.  The beer is still dry hopping. 

I doubt it conforms to a BJCP style.  If it does, which one?  I'll probably call it a Double New Zealander ESB.   


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Ingredients / Kohatu Hops
« on: May 04, 2014, 05:00:32 PM »
I made 6 gallons of imperial red ale using 8oz of Kohatu and 4oz of Pacifica.  It was the first time I used Kohatu. 

The commercial description is "this is a big aroma hop with intense floral characters of pine needles and tropical fruit. Trial brews brewed with this hop were only moderately hoped and displayed great quality of bitterness and well rounded fruity hop characters".

I used 4oz of Kohatu, 3oz of Pacifica and 1oz of Summit in the boil.   Dry hopped with 4oz of Kohatu and 1oz of Pacifica.  The beer was 75ibu, 8.3% abv and 15 srm.  FG was 1.012.

Kohatu didn't quite live up to its commercial description for me.  It was definitely fruity, but it reminded me of a mixed red fruit juice similar to Hawaiian Punch.  I couldn't distinguish individual fruits.  The pine character was subtle.  The bitterness was soft.  The 75ibu beer drank like a 35ibu beer.

Overall, I wasn't too impressed with Kohatu, but might give it another chance someday in a fruit beer.


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