Colonial Ale (aka The Benny Frank Ale)

"Beer is proof that God loves us, and wants us to be happy."  Benjamin Franklin
Ok, maybe that wasn't the exact quote from one of our founding fathers. I think it was something or other about God giving us rain, which falls on grapevine roots, which then, blah, blah, blah brings forth wine and such, and in turn makes us all happy go lucky, or something like that. With 'ol Benny boy being the Francophile that he was, I can understand his logic. But me being the 'ol malt-ophile that I am, I prefer the misquote. I believe Ben did mean all good rain that falls to the earth to sustain vines, grapes, barley, or corn is God given, and intended to make us happy. And I choose to believe George Washington cut down that tree to make an amazing "Cherrywood Porter"  like Beat 12's. So ever since the libation hit the lips, the potation hit the palate, of the Poor Richard's Ale at Bosco's in Nashville, I've wanted to recreate a similar brew at home. One that would make me and our First Post Master General, and the good Lord above happy. But, for no good reason, I procrastinated.  After a few months, an urging voice in my head whispered, "Never leave till tomorrow that which you can do today." Okay? Oddly inspired again, I performed an online search for a recipe. Immediately my search yielded the tercentenary webpage for Ben Franklin. There I found a modern day recipe by Tony Simmons which was chosen at GABF 2005 as a beer "The First American" might have brewed himself. The recipe did call for some new techniques, and a new ingredient. Hmm, I did not feel particularly confident about this brew. May be best to wait on this one, and stick to what I know. "The cat in gloves catches no mice." Wait, what? Sure, I guess I could experiment with this brew, and take the time to figure it out, but... "He who is good at making excuses is seldom good at anything else." Alright, alright, already. I hear ya, I must brew a "Poor Richard's," aka "Le Bonhomme Richard," aka "The Benny Frank" Ale. I researched and prepared to do this one right, because, "If you fail to plan, you are planning to fail." I looked at many different recipes and ingredients, all while using Simmons' recipe as a guide, and came up with a plan. On brew day, Beat 12 and I prepped and measured all of our ingredients, and set aside plenty of time to mash flaked maize, and perform a full 90 minute boil. Time went by quickly as we intoxicated ourselves on the smells of steeped malted grains and boiled hops, and before we knew it, we made our final addition of 6oz of molasses at 15 minutes. We chilled the wort, and added our water up to 5 gallons to a perfect 70 degrees F. The OG measured a 1.058 - a little short of expectations, but then I remembered, "Blessed is he who expects nothing, for he shall never be disappointed." True, true. The color was a wonderful dark brown, and a nutty aroma from the grains came through. With perfect pitching temperature, Beat 12 did the honors of pitching the starter, and within 12 hours, the air lock was full of activity. Excellent! Time to sit back, relax, and let the yeast do its work.  "In wine there is wisdom, in beer there is freedom, in water there is bacteria." Let's just hope my sanitization proves that.

*All Benjamin Franklin quotes provided by GoodReads.com

Our Tastes-- Third Voyage

A fine double IPA that's marmalade in color and slight tan in head. Picked this one up in the Sam Adams Hopology pack this year. I've had it but blogged it not, up to this point. The aroma is almost of sweet must. Originally part of the small batch series, (like Fat Jack), it now appears to roam free whenever Jim has a seasonal IPA bomb to drop. As an homage to Capt Cook and his "3rd" and final voyage, Jim channeled "Sam C" and gave us an IPA with Cascade hops from the UK, New Zealand and the Pacific NW US which follows Cook's path. All being from the same species yet environmentally skewed due to growing conditions. Slap some Simcoe in it and voila. The malt backbone on this one seems pretty big with Two-Row Harrington, Metcalfe & Copeland Pale, Caramalt, Honey Malt with the sweet undertones of the last 2 come through nicely. Funny how brewer's all find inspiration in multiple places or people and brew to them in tribute. That's the ultimate. It's a good 8% easily downable brew that burps straight grapefruit.

Compliments to the Beer Chef

With summer in full swing, full-time daddy duties have been logging overtime hours. With a little bit of planning, and some tag team help from the Yard Dog Mrs, a special beer-food menu for a hot Sunday supper was able to be cooked up. The inspiration for a beer infused menu started by binging on some YouTube "Sip Clips", when I came across a video from the DFH BrewPub that steamed mussels in a beer reduction. The recipe called for 1 cup of a light-medium bodied, malt forward, lightly hopped ale. Well, thank you Junk and Red for your contribution to my birthday. A Picnic Ale from Blackstone Brewery, fit the bill perfectly. The beer's backbone along with the sauteed peppers and leeks created a sauce that complemented the tender, meaty mussels superbly. With everything poured over a bed of Spanish rice, a complete meal was to be had. Well, almost complete. What about dessert?  What's that tucked away at the bottom of the scroll on the Terrapin webpage, a Liquid Bliss Chocolate Cake/Peanut Butter Cheesecake cupcake? Mmm,you had me at Liquid Bliss. The simple shortbread recipe used the peanut butter porter in the chocolate cake portion, but most of the beer's flavor seemed overpowered by the cocoa and coffee. But, what, me complain? I'm eating dessert! Bon Appetit, to me. But before I indulge, here's the food porn money shot pic.

Brew Batch #59 Quadruple Wheatwine

Knocked this batch out today on some hard to obtain yeast Andy Mc procured for me. Wyeast 3864. OG 1.080+ 0.001 @73F gives along way to fall. Right on par with the last batch of this I did in 09' but with a pound of Honey malt. Give it 3 or so weeks on primary and we'll go from there.

Brew Batch #58 Extra Special Bitter

Kegged it tonight after having it cold drop in the new soon-to-be keezer. FG 1.002 +0.001@ 72F to yield 5.25%abv. Tastes is a bit more yeasty than I'd like but we'll see how gad treats, using the new Red method. This was a play batch to brew and try line transfer on. Stay Tuned.

Our Tastes-- Swamp Head DarkWater

On a recent trip to pick up my brother, my dad and I stopped in a Swamp Head Brewery. That day (4/2) DarkWater went on tap and into 750ml bombers. I've waited until now to sample it up, but the bottle is just as good as the tap. Considered a black IPA, but with lighter hues of brown in my opinion. A nice off tan/khaki head that boasts a nose of heavy citrus lemon/grapefruit as opposed to floral/grassy. Mouthfeel is full with bitterness that gnaws away at you. It seems that the malt bill just barely holds up the Northern Brewer, Columbus, Amarillo, Centennial, Cascade, Simcoe hop additions. 65 IBUs and 6.8%abv. One of only a few beers I have had from Swamp Head but their love of the hoppy brews is definitely present.

Our Tastes-- 12th Round Ale

Part of the Junk's Junk series, Andy Mc and I partake of this brew from a city that has a special place in my heart, Midwest City, OK (where my dad grew up and I spent a lot of tornado ravaged summers!) Rough Tail Brewing Co. lays out 12th Round Ale pouring a chewy medium brown. Touted as a strong ale with a heavy malt backbone, this is my first encounter that I know of with Apollo hops and it's a great well balanced hop brew. At 7.6%abv and recyclable cans for the keezer fund, I'd buy this on a regular basis.