“Ryesponsibale Collaboration” – A session IPA

Maybe we could call it RC?  Or by it’s full legal name The Mostly Harmless Brewing Co.’s Ryesponsibale Collaboration Session IPA, Esq.  We’re gonna need a bigger label.

We dropped some dry hop action into this one earlier this week (1 oz Crystal / .5 oz Centennial / .5 oz Ahtanum) and it’s cold crashing right now.  It’s got an amazing hop aroma and a pronounced, but smooth, bitterness.  We finished up at 1.010 which landed us at 4.8% ABV, a bit higher than our target of 4.2% but we used our grain mill for the first time and pulled a bit more efficiency than we estimated.  Oh well, 4.8% is still pretty sessionable IMO.

If you missed the back story on this beer check it out here.  In short, we collaborated with some friends around the country and we’re each brewing the same recipe and then we’ll share the beers we brewed to compare them.  Should be a fun experiment.  OK, I guess that pretty much is the back story, no need to click that link now.

Our Centennial hop farming is coming along nicely as well despite brew dog Boo’s efforts to dig up the hop bed.  We’ve discussed that this is unacceptable and I’m sure she’ll behave now.  I can’t wait til these get long enough to start climbing and producing cones.

Centennial hops start to shoot up!

Centennial hops start to shoot up!

 

Session Rye IPA Brewday and Hop Farming Update

Since Saturday was National Homebrew Day / Big Brew Day we pretty much had to brew some beer.  Mother Nature looked upon us most favorably and the weather was absolutely perfect for hanging outside and brewing.  A few friends joined us and enjoyed a day of brewing, drinking, eating and smoking cigars – not a bad way to spend a Saturday.

For this brew we collaborated with several friends on the brew.  We’re all going to brew the beer then send a couple bottles to each other to see the differences we each get.  We’re pretty widely distributed (GA, OH, FL, TX and MO) so it will be interesting to see the differences we get from this recipe.  We’ve wanted to do a session beer for a while and this was a good chance to make it a bit more fun.  The recipe is based off of Denny Conn’s Wry Smile IPA tweaked to a target of 4.2% ABV and 61 IBU.  This was our first brew milling our own grains and we got a bit more gravity than expected.  We hit 1.047 with a target of 1.042, looks like our actual ABV on this one will land around 4.8%, still sessionable IMO.

We’ll check the gravity this weekend and see how it’s coming along.  This one will probably have to stay in the fermenter for a few weeks as I have to go out of town the weekend of the 17th, hopefully we’ll get it kegged up on the 24th.

Not a long video, but here’s a little Instagram snippet from the brewday.

Our hops are coming in nicely.  It took them a while to break the surface but they’re growing an inch or so each day now.  We’ve got 6 shoots that I can find with a couple of them much more aggressive than the others.  I wish they’d hurry the heck up.

Hop Sprout - 05/02/14

Hop Sprout – 05/02/14

 

Hop Sprout - 05/06/14

Hop Sprout – 05/06/14

May 3rd is National Homebrew Day!

National Homebrew Day Big Brew - May 3, 2014

National Homebrew Day Big Brew – May 3, 2014

Some info on National Homebrew Day from the AHA website:

In 1988, May 7 was announced before Congress as National Homebrew Day. The American Homebrewers Association (AHA) created AHA Big Brew as an annual event to celebrate National Homebrew Day around the world. AHA Big Brew is held each year on the first Saturday in May.

Anyone, even homebrew shops, can host and register a Big Brew event, so invite your friends and family, gather around the brew kettle and join in the global celebration of the greatest hobby there is—homebrewing!

There are a lot of events planned around the country to introduce people to homebrewing.  If you’d like to see what this hobby is all about check here to see what events are in your area.  We’ll be celebrating here at MHB by brewing up a session rye IPA.  The recipe for this is a collaboration with several of our friends and we are all going to brew it then share the beer with each other to see the differences.  We’re located in GA, OH, FL and TX so it will be interesting to see the differences we get from our different equipment, processes and water profiles.

Stay tuned and we’ll post a recap of brew day with some more info on the beer.