Homebrew VIII, Part II: Brunch Stout Revisited

Just checking back in to say what a difference a month (or two) makes! Another few weeks in the keg (as Butch suggested), and Northern Brewer's Brunch Stout kit took on a smoother, deeper, more flavorful persona, with a thicker, creamier head and that appearance at the pour that I describe as "fallout," in which the bottom of the head appears to settle toward the bottom of the glass. (You seen this before if you've ever seen pint of Guinness fresh from the tap; sorry for the lame description.)

Karl came over with his counter-pressure bottle filler to help me fill some canister-top brown bottles for a family function in Wisconsin -- my uncle was celebrating his 70th birthday and 30th anniversary, and requested that I bring beer. I didn't want to bring the keg, partly for logistical reasons, and partly because this is not a beer for everyone and not a beer for a binge. (It would've broken my heart to see half-consumed plastic cups of brunch stout warming in the morning son after the celebration.) The bottles went over very well, however: Uncle Mel enjoyed it; Aunt Sandy turned green; my dad, my cousin's husband, and a local microbrew enthusiast all loved it. All good signs.

I recommend the kit whole-heartedly now, only give it time to mature. I'd love to taste it six months from now, but I'm afraid this keg is almost kicked. Cheers!

Homebrew VIII: Brunch Stout

Brunch stout.

Thought I’d share a quick review of my latest brew, Northern Brewer’s Brunch Stout from an extract kit. It’s the first beer I’ve kegged, and the most complex kit I’ve brewed – and while I’m enjoying it thoroughly, I would do a few things differently next time.

First off, I started with 6.5 gallons of water, as opposed to 5.5 or 6, which is my usual starting point. As a result, this stout (though by no means a BIG beer) is perhaps not quite as “big” as it ought to be.

Second, in addition to a massive amount of specialty grains and a pound of Belgian Candi Syrup (from beets and dates, as I recall), this kit contains a full pound of French roast coffee. The instructions say to crush the whole beans coarsely and add them to the wort, which I did. They do not say whether or not to remove them – I used a wire colander to scoop all that I could back out of the wort at the end of the boil, but some remained for the length of primary fermentation.

The result? Northern describes their brunch stout this way:

Brunch: a portmanteau of "breakfast" and "lunch". Brunch Stout: a collision of brunch as a particularly indulgent meal time, and a particularly indulgent stout. 60 IBUs, loaded with sumptuous malt, acidic and tangy coffee, and wildly fruity Candi syrup, this is a stout that does not know when to stop. There's something here for every interpretation of this decadent mid-cycle ritual, from the sweet to the savory, the simple to the intricate. Explore the limits of American-style stout as you know it with your new deviously delicious companion.

By contrast, what streams from my tap is a nice coffee stout, nearly black with a creamy mocha head. The flavor, to my palate, is almost exclusively strong black coffee and dark roasted malt, with more French-roast bitterness than hops. A pint left to warm a bit acquires some dark fruit hints as it approaches room temperature: blueberries and plums, perhaps, but they’re subtle. It reminds me of Guinness Foreign Extra or Sierra Nevada’s Narwhal Imperial Stout – a great stout, but not quite the multilayered egg-bake of a beer described.

Next time: Less water, and the coffee goes in a hops bag – plus I might screen it as it goes into the primary fermenter.

Pledge Week at Tappa Kegga Bru!

Well, I made the leap: Last Sunday, I transferred my Northern Brewer brunch stout to a sanitized 5-gallon pin-lock keg and hooked up the CO2 to carbonate (three days or so at 20 psi), then on Wednesday I sanitized the plumbing, hooked it it up, reduced to 10 psi, and pulled the first pint. I purchased the entire set-up (including a mid-size fridge spray-painted gold and a bunch of extra equipment) from a guy on Craigslist, and unbeknownst to me, a small flat O-ring was missing -- as a result, when I returned for a second pint, the system had lost pressure, and a small pool of stout had formed on the top of the keg and the liquid fitting. I remedied that today, with a 40-cent purchase at Northern on the way home. Resanitized, reassembled, and works like a charm! (Photos courtesy of Gabriel Thorp.)

Reducing to serving pressure.

Clearing the sanitizer from the lines -- don't waste too much!

Satisfaction.

New Friends, New Beers: The Not-So-Big Brew Day Update

 Transferring John's wort to his primary...

National Homebrewing Day dawned damp and gray in Minnesota -- and the Bottomless Pint crew was torn between brewing and celebrating the ordination of local seminarian Paul Shovelain to the transitional deaconate -- one step away from the Catholic priesthood, God willing. Turnout for our brewing day was consequently light.

I opted for a bit of both events: I slipped down to the Basilica of St. Mary in Minneapolis for Deacon Paul's ordination, then home and to our president's garage for brewing and sampling. I brewed Northern Brewer's Brunch Stout kit -- another delicious-sounding ale made with Maris-Otter malt (along with Belgian candi syrup and French roast coffee). Butch helped first-time brewer John, who came with his father Ron and the Hank's Hefeweizen kit from Midwest Supplies. I'm fairly certain this is the first time any of our men has brewed either of these kits, so we'll have to schedule a tasting later this spring!

We were also joined by two other Rons -- Ron from Albertville, whom Fr. Richards recommended to our ranks, and Ron from Rogers, who found us online. Both brought beers to sample: a easy-drinking Pilsner Urquell clone and a nicely peaty Scottish Export ale, respectively, to complement the Irish Draught Ale that I brought. Those brews, some sourdough pretzels, and some delectable pepper-jack beef sticks supplied by the Rogers contingent, made for an enjoyably warm afternoon, despite the weather. Wish you were there!

Pre-Big Brew Day Buzz: Miriam/Marian Beer?

Mary and Jesus at home, from The Passion of the Christ (2004)

The following exchange is excerpted and edited from a (much) longer email exchange about our upcoming Big Brew Day on Saturday, May 4. This is what Catholic brewers act like when they get punchy...the highlight, of course, is the mini-homily delivered by Fr. Richards. Well done, Father!

Karl: "If we brew in May, we should also honor Mary. (May is the month for Mary.) Should we have a contest to see who can brew something that Mary would like? We could call it Miriam Beer."

Jim: "That's a good idea -- although I'm fuzzy on how to judge that contest...  :-P"

Karl: "Well, if we ask all women named Mary? (Just kidding.) Otherwise, we could just ask Father Richards to judge. (This is only a hypothetical idea -- I am NOT 100% serious. LOL)

Jim: "I'm thinking of calling the beer I just bottled Crown of Creation Irish Draught Ale for the occasion -- or brewing some Morning Star Breakfast Stout -- hail, Mary!"

Tom: "Wow, is it that good?"

Jim: "Maybe not quite, but branding counts with beer -- consider the swill the general population drinks by the barrel...  :-)"

Mike: "Private revelation only: She prefers 90 Shilling. Sorry, guys."

Fr. Richards: "I'm pretty sure Mary would like any beer you would brew for her (in moderation, of course). She is always very encouraging to her sons, you know. It is like a son (albeit under 10) picking a wilted dandelion for his mom. It’s the gesture, not the quality. But, then again, you are adult sons, so make it good!"

Tom: "Great email, Father. I laughed out loud."

Karl: "I loved the email also. It made me want to look up a beer recipe. I found one that uses rose hips (in honor of Mary), orange peel, and coriander."

Laura: "Fr. Richards, you are so completely awesome. That is all."

Michael: "Laura, who do you go to for confession?"

Laura: "Wait, I'm supposed to go to confession??? ;)"

Michael: "Sorry, Laura, I forgot who I was talking to -- never mind."

Fr. Richards: "Karl started it. It’s his fault!"

Laura: "It's always safe to blame Karl -- hahaha! Hey, dudes...'Mary' means 'bitter' -- I think she'd be a little put out if you DIDN'T make some good beer during her month! Hops. Keep your beer 'pure' of yucky stuff, and then also add a richness and depth of flavor. Mary helps to keep you pure and will add a richness and depth to your life. Just sayin'.  :)  Also...I will volunteer to be the tasting judge of the Marian Beer contest. My middle name is Maria.''

Karl: "Wow, I walk away from the computer for a little bit, now I'm to blame. I'll take credit for this since brewing a beer for Mary is a good thing."

The Son's love for his mother, from The Passion of the Christ (2004)