While I was brewing up my Rogue Demon Hunter (English Bitter), I turned on my camera to capture my process. I used a Brew In A Bag (BIAB) method for my mash. This method is popular in Austrailia, and is becoming better known here in the States. I cover my whole process including water, grains, rest, boil, hops, cooling and pitching my yeast.
I hope you enjoy the video. It was a lot of fun to make and hope to make more in the future.
I spent a semester in London on a study abroad program when I was in college. One of the things I loved most about Englad was their pubs. It is so different than American bars, I wish I could put into words. Its just something you have to experience. I spent many afternoons and evenings at the local pubs throwing back a few pints with good friends. So I was pretty excited to brew this version of a standard English Bitter.
I’m calling this brew my Rogue Demon Hunter. This is an reference to a character in the Angel series (a spinoff of Buffy The Vampire Slayer). In the show, Wesley Wyndam-Pryce is a proper English gentleman who worked for the Watcher’s Council (they train the current slayer and monitor demon activity). Unfortunately, he got fired, so he went “rogue.” Armed with a cross bow and a Harley, he scoured the streets of Los Angeles killing demons as a self-proclaimed “Rogue Demon Hunter.” But his chosen image and title contradicts his mild mannered and awkward persona. So while this beer has a bad-ass image, this mild mannered English ale is more suited for a civilized gentleman.
The recipe is based on one from Northern Brewer. I adjusted the hops to account for the higher alpha acid. My local brewstore didn’t have London Ale Yeast, so I swapped it with Danstar Noddingham yeast instead. I used a Brew In A Bag (BIAB) method for my mash. Everything went according to plan and I’m really happy with the results. While I was brewing this batch, I turned on the video camera to capture my process of brewing this beer. Check it out if you’re interested in this brew, or my brewing process.
Rogue Demon Hunter
Style: 8-A Standard/Ordinary Bitter
Type: Brew In A Bag (BIAB)
Batch: #9
Size: 5.0 gal
Calories: 127.9 kcal per 12.0 fl oz
Original Gravity: 1.039 (1.032 – 1.040)
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Terminal Gravity: 1.010 (1.007 – 1.011)
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Color: 11.2 (4.0 – 14.0)
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Alcohol: 3.79% (3.2% – 3.8%)
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Bitterness: 32.9 (25.0 – 35.0)
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My first batch of Zuul Drool was awesome, so I wanted to brew up another batch. As I mentioned in my last brew post, I tacked onto an order from Norther Brewer. So I decided I’d grab their Nut Brown Ale kit. Even thought this is a different recipe from my original Zuul Drool, the name is too good to set aside. So I’m calling this one Zuul Drool as well.
This is another batch using the Brew In A Bag (BIAB) method. I learned from my last batch not to do it outside where there is any kind of breeze because the temperature drops too much during the mash. So this time, I moved it to the front of my garage. This blocked me from any wind, but the open overhead door still allowed me fresh air and view of my yard.
I also decided I’d mash with only 3 gallons of water in my BIAB instead of the full volume of 6 gallons. Last brew, the pot was much too full and was close to spilling. I figured if nothing else, a thicker mash would work better anyway since typical all grain brewing has a very thick mash (compared to BIAB). It made managing the ingredients much better, and moving the pot for insulation much easier.
The brew day really went without a hitch. My mash only dropped a couple degrees over the entire 60 minutes. The brew went smoothly. I must be getting comfortable with my process, because this brew day went without any drama. I was able to smoke my pipe, drink my beer, brew some beer, and watch the world go by. You can’t ask for much better.
Zuul Drool #8
Style: 11-C Northern English Brown Ale
Type: All Grain – Brew In A Bag
Batch: #8
Size: 5.0 gal
Calories: 150.87 kcal per 12.0 fl oz
Original Gravity: 1.045 (1.040 – 1.052)
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Terminal Gravity: 1.011 (1.008 – 1.014)
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Color: 19.42 (12.0 – 22.0)
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Alcohol: 4.46% (4.2% – 5.4%)
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Bitterness: 25.3 (20.0 – 30.0)
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This time around, I wanted to do an American Wheat beer. Something that will compliment the hot summer days. My friend was placing an order at Northern Brewer, so I thought I’d tack on the order and split the shipping. I ended up getting their American Wheat Beer based on the reviews. Boy, I’m sure glad I did. This beer is amazing!
When I put the recipe into Beer Tools, it pretty much hit the mark on everything but color. The beer would be super light. I toyed with the idea of darkening it with some crystal, but in the end I decided to go with what they had. The result is this super pale yellowish color. A color no beer should be, but somehow facinating. But the taste was incredible. After sharing it with some friends, we all laughed at the color and finally came up with the name of Dishwater Wheat because of the way it looked.
I must admit, the brew day was pretty much a disaster. I went with a Brew In A Bag (BIAB) mash. I got the temp right where my software told me to put it to, and stirred in my grain. But the temperature dropped much lower than expected. But I covered it anyway with blankets and monitored the temps. Over the first 15-20 minutes, the temp dropped by 7 degrees. Frustrated, I put it back on the burner and got it way too hot. I left off the lid for a while to get the temp back down. All in all, the 60 minute mash went too cool, then too hot, then too cool again. I was saying many bad words.
After the mash, everything finally went according to plan. The boil, cooling, and pitching all went without a hitch. I was even able to enjoy a beer and a cigar while I was boiling my wort.
In hindsight, I don’t think I should have kept the burner/mashing outside. There was a good breeze which can take away much more heat. I didn’t cover it as well as I should while it was resting. I also left the pot on the burner while covered. I also figured you need to make sure you stir and keep the lid off the closer you get to strike temperature, since the area you’re measuring could be a much different temperature than the rest of the water.
I’m not sure if I’ll be able to reproduce this amazing beer, but I sure will try. I’m already running low and the thought of running out keeps me up at night.
Dishwater Wheat #7Original Gravity: 1.044 (1.040 – 1.055)
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Terminal Gravity: 1.011 (1.008 – 1.013)
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Color: 1.44 (3.0 – 6.0)
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Alcohol: 4.29% (4.0% – 5.5%)
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Bitterness: 28.6 (15.0 – 30.0)
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For this brew, I wanted a nice, light beer for the hot summer days ahead. ‘Course I probably jumped the gun by a month, but I was excited to brew a light session ale.
This batch will be a few firsts for me. This will be the first time using my new turkey fryer setup to brew a full wort boil. This will also be the first time brewing a full size Brew In A Bag (BIAB). My previous ale (Freezer Burn Raspberry Ale) was a small batch, stove top BIAB.
This brew went without a hitch…for the most part. I spilled a little grain while pouring it from the plastic bag. Next time I’ll transfer it to a plastic bucket before adding it to the mash. It will be much easier to control this way. I did have my first boil-over, though. Kinda wished I was in the driveway instead of my garage. But it was going to rain and I didn’t want to chance it.
My strike water was hotter than I thought. Next time I’ll remove the cover, stir, and check temp the closer I get to my target. So my mash was at 154°F instead of the target 150°F. Oh well. The Sacch rest went really well. I covered up the pot with an old blanket and it only dropped 1 degree over the hour.
I’m thrilled with my new wort chiller. I built it while the mash was resting. It cooled my wort down in 15 minutes (we have cold ground water). I wish I had built one earlier.
Lawnmower ManOriginal Gravity: 1.042 (1.042 – 1.055)
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Terminal Gravity: 1.011 (1.006 – 1.012)
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Color: 7.42 (3.0 – 5.0)
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Alcohol: 4.16% (4.2% – 5.6%)
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Bitterness: 15.4 (15.0 – 20.0)
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Notes