My first homebrew batch, Code: Frankenstein

My in-laws bought me a Maestro Homebrew Beer Equipment Kit for Christmas, and the ingredients for my first homebrew batch.  I've promised a write up of this, and it's long overdue, so here goes!

First, here's the equipment I used:














 Muntons Malt Extract, Dry, Amber , 3-Pound Bags (Pack of 2)

6-quart stockpot for the boil

B-Brite cleanser


Though the link shows two 3-lb bags of dry malt extract, I only used one 2-lb bag.

First off, all the books I've read are very clear on the importance of cleanliness - which makes total sense.  If you're going to be producing what is ultimately a living product, and letting it sit at room temperature in your home for several weeks before drinking it, you certainly don't want it infected by any bacterial nasties.  Everything that touches the brew (particularly after the boil) has to be sanitised - the cleanser B-Brite was included with my kit, and it seemed to work well.  However, it turns out this wasn't actually a sanitiser, and in order to properly sterilise your equipment you need to use a product like Iodophor Sanitizer for Brewing or Wine Making or Star-San.  This wasn't included with my homebrewing kit. 

I started off with a boil - mixing about a gallon of water with the can of liquid malt extract and the dried extract.  When you first add the ingredients, the mixture kind of foams up violently and you have to keep moving it away from the heat until it calms down.  Eventually it settled into a steady boil, and looked like this.

At this point my tiny kitchen smelled absolutely amazing - wort has this incredible and unique aroma which is really hard to describe.  It's a bit like oatmeal, or a rich fruitcake - makes sense when you consider it's made of basically the same stuff.

After boiling the wort for about 45 minutes, it was ready to go.  I'd added some cold water to my fermenting bucket, so I poured the mixture on top and topped up to the 5-gallon mark.  Then I sprinkled the yeast (which came with the liquid extract), let it sit on top of the bucket for 10 minutes, then stirred it in and firmly sealed the lid, adding an airlock.

About 2 weeks later I bottled it into 6 growlers and 12 500ml flipper bottles, mixing in the corn sugar to carbonate it, then very, very patiently waited until it had conditioned and aged perfectly...well, alright, maybe I had a couple of glasses before it was ready - patience may be a virtue but it's not a skill I've yet mastered.

Sadly I don't have pictures of the final product, but I can describe it as a dark, almost black ale with a medium body - it wasn't a stout by any means.  ABV was approximately 5-6% - I forgot to take an OG reading so I couldn't tell for certain.  It wasn't aggressively bitter, but had a pleasant caramel hint in the aftertaste which was extremely satisfying.  As it was my first experience of bottle-conditioning, I under-filled several bottles which resulted in insufficient carbonation and zero head, but the growlers turned out better as they had a 'fill to here' line that was pretty foolproof.  Overall, I was impressed by my handiwork - it goes to show that even beginners can make fine homebrews that compare very favourably with commercially prepared beers and ales.

Homebrew batch # 2 - a Belgian ale named The Muscles from Brussels - is due for bottling tomorrow and I'll have a write-up in a few weeks, once it's ready to drink.

Hogan's Hideaway Custom Brews

I like Rochester in the spring.  The evenings are lighter, the weather is just starting to turn, and all the greenery is slowly returning to the city.  Walking around in this weather, you feel like a weight's been lifted off of you and you can finally enjoy the natural beauty around you without fear of freezing to death.  The local farms are gearing up to sell their wares (I recommend signing up for a local CSA if you want to support Upstate NY's farming industry and get delicious fruit and veg throughout the summer), and the world feels like it's coming alive again.  It's wonderful. 

As the weather was so nice out this afternoon, my wife and I decided to go to Hogan's Hideaway on Park Avenue for a quick drink and a snack.  It's a decent place (though I have to say that the food portions were incredibly meagre for the prices we paid - around $8 for a small plate of nachos, and $2.50 for a cup of fries). The quality was decent enough, but I felt we'd have been better off making our own snacks for cheaper. Maybe I'm being unfair to the place - it's really popular, so we should probably go back for a full meal.

Anyway, this isn't about the food.  It's about the beers they serve - specifically the two custom beers brewed locally by Custom Brewcrafters, who've been featured on this blog before.  There are two brews currently on the menu - Hogan's Pale Ale and Park Avenue Ale.

Let's start with the Pale Ale. It was a light golden colour, with very little head.  Lightly carbonated, with a medium body and mouthfeel.  Wonderful floral hops in the aroma - reminded me of a less aggressive version of CB's Caged Alpha Monkey, which I briefly mentioned in an earlier entry.  A definite hoppy taste, with some malty flavour behind it, but not overpowering.  A good choice for a springtime beer - I can imagine myself sitting on the terrace at Hogan's on a warmer evening enjoying a few of these.  I'm going to give it a 4 out of 5.

The Park Avenue Ale is a dark ale, again with little head.  It had plenty of body, but it was nowhere near a stout.  You could clearly taste the roasted barley in this brew - the flavour profile emphasised the malt and toast over hoppy character, and was very pleasant (if dark ale's your thing).  This was definitely more of a winter brew.  It actually reminded me a lot of my first batch of homebrew, about which I'll soon be publishing my writeup.

In case you're interested, Homebrew Batch #2 is a Belgian Ale currently weighing in at around 7% ABV.  I'm really excited about this one...