The brewday for these 4 beers sure was a cold one. I got up at 6 am when the temps were hovering around 0 degrees and worked from 6:30 am to about 5:00 pm. At the end of the day I had completed 4 batches, though with a couple problems due to the cold (hoses freezing, taking FOREVER for boils to start, etc.). Here are the fruits of that labor!
From left to right: “The Fox Says.. Yum”, “Shot in the Dark”, “Second Breakfast Oatmeal Stout”
The bottle is the yet-to-be-named Abbey Ale. That won’t be conditioned for a couple weeks, but I didn’t want to leave it out of the picture.
The Fox Says… Yum!
This beer was created similar to Ommegang Rare Vos. “Rare Vos” in Flemish means “Sly Fox,” and since my daughter loves singing that song that gets stuck in your head, its only natural to name it The Fox Says… Yum! This brew is now one of my favorites I have ever made. WIth only 3 fermentables and a single hop, it is probably one of the simplest as well; that is until we get to the additions. I added bitter orange peel, grains of paradise, and coriander seed to make this authentic Belgian pale taste great. I also carbed it up just a bit higher than usual, though nothing over the top.
Shot in the Dark
I’m not a fan of coffee, and this just walks the line of a beer that I can really enjoy, but my wife likes it so Happy Wife, Happy Life. It is a basic brown porter recipe with 4 ounces of cold brewed espresso added at kegging time. The coffee smacks pretty well, though the alcohol balance lets me enjoy it while still saying I don’t like coffee .. This is also pretty tasty and if the coffee flavor fades over time I have some more that I can always add into the keg to kick it back up a bit.
Second Breakfast Oatmeal Stout
This is the 3rd time I believe I have made this one. It seems on right par with how it should be, I don’t believe I have made any major changes to the recipe. It has a nice medium body with the oats and dark grains shining through. This may be just a hint thin tasting, though that may have something to do with the temps on brewday. Overall though a tasty brew!
This batch is the one I am the most excited about. My current favorite commercial beer is Ommegang’s Abbey Ale, so hopefully this will do that one justice. I used some simple fermentables that I would think they would be using, and then some similar ingredients throughout the boil including candi sugar, coriander, orange peel, and licorice root. I probably have 2 more weeks until I am able to sample it though.
So far I have registered the first 2 for a competition in the next couple months. I’m hoping the Abbey Ale is good enough to try as well!