800 LaSalle Plaza
Minneapolis, MN 55402
***Beer Release Party starting at 6pm
Be there by 6pm for the tapping and get a FREE PINT!
NE Darkside Steam Beer
Brewed by Kaveh Rahimi
Cheers! Have a beer.
I've got a few things going on in my brew house this week.
First things first, kegging my first beer! I'll be kegging most of my GimmeThatNut Brown ale, probably 4 gallons of it, and bottling the last gallon. This is a huge step because I've had a little bit of trouble dealing with bottle carbonation, and bottling is time consuming. It'll be nice to get a perfect pour out of the tap!
Second, Dan-o (handyman extraordinaire) is gonna help me convert my bar refrigerator into a homebrew kegerator. Drill a couple of holes, pop in a couple pieces of hardware and I should be set! It's always good to have handy friends, especially one's that like to get paid in beer instead of money! I've got everything I need to get it done, 5 lb. CO2 tank full, CO2 gauge, lines for gas and liquid, conversion kit for the fridge, a 5 gallon cornelius keg. All I need is a few more kegs, and a couple more taps and I'll be stylin!
Thirdly, I'm about to brew up a clone of
Big Water Ale - IPA – All Grain (5.5 Gallons)
12 lbs Rahr 2-row Malt
0.5 lb Cara-pils/Dextrin
0.5 lb Crystal/Caramel 20L
5 ounces Centennial hops (60, 30, 15, 5, 1)
Wyeast 1056 American Ale Yeast
I’ll mash at 152 degrees for 60 minutes, and sparge at 169 degrees for 20. My last beer I had 70% extraction efficiency of sugars from the grains. I’m hoping to do a little better this time with a higher sparge temperature to hopefully get closer to 80%. I did add a little extra 2-row to combat my pour efficiency.
Big week! I'll make sure to upload photo's of my first pour(in a couple weeks), as well as some construction photo's of Dan-o and I working on the kegerator set up. I'll also upload a video of my dog chugging a beer in under 10 seconds. YEAH!
1. Dave is a certified Yeast freak.
2. It's easy being Cheesy. Wisconsin makes it so much easier to start a brewery compared to Minnesota it's not even funny. No wonder Sconnie has a billion micro breweries, and MN has just a handful. Here's a quick list of why it's easier in Sconnie...
- In Dave's own words "Wisconsin is the wild wild west of brewing"
- You can sell your own product retail on-site at the brewery.
- You can distribute your own product.
- You can live on site if you so choose.
- It cost ZERO dollars to get a brewing license/certificate from the State. It's $500 in MN.
- I'm pretty sure the list goes on and I'd love to here a complete list from someone more informed. Dave?
4. I was completely inspired by Dave's Brewfarm!!! Both the idea behind the farm, and his idea's about beer, mainly yeast, have inspired me completely. Can't wait to make the trek out to Wilson, WI and also to watch his progress.
5. Dave brews some really good beer. He tasted a German beer, a Scottish Ale, and a Pale Ale. Keep in mind that he classifies his beer by what strain of yeast he used in it. His beers have no apparent classifications other then his Lager. I would have to say my favorite was his Scotch Ale brewed with Chinook hops. That things was real drinkable at 9%!!! His German one was pretty dang tasty as well, and very yeasty which you'd expect from a german ale yeast. Good luck Dave! Can't wait to try the Matacabra's.
Stay Classy Minneapolis. Let me know when I have at least one reader.
two varieties of yeast. Five and a half gallons, burpin out Co2, and poopin alcohol like mad right now.
10.0 lbs American 2-row
1.0 lbs Crystal 15L
0.25 lbs Crystal 125L
0.5 lbs Special Roast
0.75 lbs Chocolate Malt
2.0 oz Roasted Barley
(Mash temp 155 F)
1.5 oz Cascade pellet 60min
1.5 oz Cascade pellet 10min
1.5 oz Cascade pellet 1min
Tasting notes: This Brown ale is tasty as shit. It's a favorite amongst my friends at least! It's almost like a light porter with slight roasted coffee notes, huge hop aroma from late additions and dry hopping, and it spent a long time in my fridge so it's fairly clean. The yeast aren't present very much which is to be expected with clean yeasts at low temps. It tastes pretty smooth and creamy like a light cream stout. I used a lot of hops in it for bittering because I adjusted the AA's down a bit to be on the safe side. I think I made a wise decision. This is an extremely well balance Hoppy Brown Ale. Hopefully I can make it again next year with some Homegrowns.
I had a couple of pints and started to get a little typsy. It's 11% alc. and that warms you up pretty good. I'm not a huge bitter pale ale drinker, yet, still a lover of hops, so Bell's HopSlam is the perfect fit for a guy like me. This is an extremely drinkable IIPA that Bell's put out. I personally think that they didn't do a huge early addition of hops because it's not super bitter. It is extremely hoppy with presumably many late additions for aroma and flavor. I definitely taste a piny hop presence in this beer which I'm not sure I love. I think the honey mostly just adds to the fermentable sugars and so keeps the beer light as opposed to if you were to use grains for that extra alcohol kick. Dangerously smooth!!! I need to get my hands on some more of it and cellar it. I would highly recommend this beer to anyone who loves hops. Good luck finding any because since I don't have any readers, if you do read this eventually, you'll be too late and it'll be sold out.
Why a seasonal? Only Bell's can answer that question.
- El Hefe - turned out to be a pretty nice first venture into the brewing process. It was a nice Summer beer. Next time I do a Hefe, I'm gonna try and ferment at around 62 degrees, and use a couple different strains of yeast.
- Belgian Double- This one is getting better and better as it ages. The yeast gave it a banana-y smell which I'm not a huge fan of, so I'm researching ways to minimize this in my beers in the future. This was my first experience with messing with a recipe and changing it up a bit.
- Imperial Saison- This bad boy was a crazy concoction of spice's. It was heavily spiced, and dry hopped, and unfortunately as it's aged has taken on a medicinal flavor. Not sure if there was chlorine in the water in the spring/summer when I brewed or what. I fermented in my upstairs at about 76 degrees.
- French Saison - This is one of my favorite beers to date. Also fermented at high temperatures with a french saison yeast. It had a little bit of wheat in it as well and was a great balance. It tastes almost exactly like Lift Bridge's Saison.
- IIPA- This is a nice hoppy concoction that has 4 kinds of hops, dry hopped, and a huge malt bill. It's strong and tastes like hop nectar. I had some initial bottle conditioning issues, but managed to salvage the brew.
- Oatmeal Stout- This is a real tasty beer. It's not super dark, and I would classify it as more like an oatmeal brown. I used some homegrown Goldings hops in this one, and it actually tastes fairly similar to Bender. It's an extract oatmeal stout, so the oats don't come through as much as you'd like.
- Cream Ale- This is a sweet Cream Ale. I brewed this for my lager drinking friends, and it's proved to be a popular one.
- Irish Stout-This is a nice proper stout. Real dark, and has a vanilla nose. Not sure if I love it, but we'll see what happens as it ages.
- Nut Brown (ALL-Grain)-Dough in at 152 and held that steady for 60 minutes. Mashed out for my first runnings. Sparged at 168 for 20 minutes and boiled. Added some homegrown hops for flavoring, and it's currently fermenting at about 67 degrees. My gravity readings were right on, so it's looking to be a success. I'll let you know how it turns out.