During this year’s Super Bowl, President Obama created a stir by offering guests at the White House beer that he’d brewed himself. And now the president reportedly plans to have another batch of his homebrew on hand March 17 — that’s right, for St. Patrick’s Day.
This is an amalgam of beer styles. Malt profile should be similar to a Märzen/Oktoberfest style beer, yeast is an ale yeast, and the hops are mostly from my neighbor’s and my hop plants. It’s an homage to our harvest season. This is for a 10 gallon batch.
9 lbs. 2-row
8 lbs. German pilsner
2 lbs. Munich
1 lbs. CaraPils
1 lbs. Vienna
2 oz Glacier @ 60
unknown addition of unknown hop @ 45
unknown addition of unknown hop @ 20
unknown addition of unknown hop @ 15
unknown addition of unknown hop @ 10
unknown addition of wet centennials @ 5
I used Fermentis Safale S-05 yeast again, one per carboy. Someone recently told me that they were bored with this strain. I’m not yet. I plan to cold-crash the carboys right before bottling to clear it up a little more like a true Oktoberfest.
After some delays, I managed to work in a brew session yesterday to use both some recently dried and some vine-fresh hops. My mom and the two girls picked hops from the neighbors plant and dried them out so I could use them (I didn’t have any set time to brew yet). Then, Michelle suggested that I brew this past weekend, which was slightly delayed due to Michelle’s canning, visitors, and a trip out of town. But we got back late Sunday night and after helping Michelle get some tomatoes in to jars, I started setting up the tower of terror and heating the liquor tank. The brewing process was same as usual, but due to the volume of fresh and dried hops, I actually ran out of kettle-space for more and ended up not using some. So if you want about 1/4oz of dried Centennials…
One of the things I do while brewing is take stock of what’s missing from the setup and what needs replaced. I’ve been putting off making a counterflow wort chiller, but may have put it off too long. Just as I was starting up the immersion chiller, I heard a pop, then the sound of cold, unboiled water running in to my hot wort. NOOOOO! The heat weakened a connector on the chiller and a kink down-line caused the pressure to build up until that connecting hose failed. Better fix that.
Oh, and dry yeast sure has gone up in price. Best get another starter flask.