Collaborations are certainly a hot topic these days, permeating breweries and other peripheral beer communities – The Session being a prime example. For beer bloggers, the concept of collaborating ... about blogging ... about beer ... many times ends up being an exercise in abstraction. What really gets accomplished? What's the output?
A few months back, Tom and I were kicking around ideas of how to structure a blogging collaboration where we actually “do something” as opposed to just talking/writing. The thought was to develop a collaborative gig which forces us to step away from the keyboard and go create something tangible. Armed with the concept and a few ideas, we reached out to Mike Tonsmeire over at The Mad Fermentationist - a beer blog that both Tom and I admire. While Mike was chest-deep in other projects, the “do something” notion must have resonated with him and a collaboration was born.
Batch Size (Gal): 5.5
Total Grain (Lbs): 14.51
IBU: 67.5 (Rager)
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
12.0 lbs. Maris Otter Pale Malt
1.00 lbs. Flaked Barley
0.75 lbs. Roasted Barley
0.38 lbs. Black Patent Malt
0.38 lbs. Chocolate Malt
All hops are pellet hops
1.75 oz Northern Brewer (8.9% AA) at 60 minutes
0.80 oz Williamette (4.8% AA) at 20 minutes
0.80 oz Williamette (4.8% AA) at 10 minutes
1.0 Tab Whirlfloc at 15 minutes
2 tsp Yeast Nutrient (Fermax)at 15 minutes
28 drops of Foam Control in the boil
WLP005 – British Ale Yeast (2L starter from slurry)
60 min at 152-3° F
Brewed on 4/10/2010 by JW
No additions were added to the water.
Aeration accomplished via an aquarium pump and sanitary filter for ~30 minutes.
4/11/10 – Pitched entire yeast starter at 3am with fermentation temperature set at 61 degrees F. Added 7 drops of foam control into fermenter to prevent excessive blow off. Kicked off visible fermentation activity in < 12 hours.
4/14/10 – As activity showed signs of slowing, the fermentation temperature was ramped up 2 degrees/day until 66 degrees F to help finish the beer out.
4/25/10 – No real fermentation activity visible. Ramped fermentation temperature up to 68 degrees F in preparation for bottling.
4/28/10 – Racked beer onto priming sugar (~2.2 volumes CO2) and bottled. The beer is still a bit edgy/rough at bottling, so some conditioning time in the bottle is needed.
5/24/10 - After recieving several bottles, Mike (a.k.a. Mad Fermentationist) was able taste the results and give us feedback on the beer. His comments, posted on his blog, can be found here.
5/30/10 - We had the opportunity to taste the beer allowing us to scribe these tasting notes.
-The Wallace Brothers
“This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption…Beer.”