Portner Brewhouse PigNic

As a result of Aaron's communications with in planning Portner Brewhouse (coming to Alexandria, VA in Spring 2014), we were invited to pour our homebrew at their end-of-summer PigNic event: https://www.smore.com/xq5m. Follow Portner Brewhouse at http://portnerbrewhouse.com/ and https://www.facebook.com/PortnerBrewhouse. Definitely looking forward to their opening.

Onto the good stuff, not surprisingly, we'll be serving the Harvest Ale and Imperial Whiskey Barrel Stout (naturally, that's why those are the most previous beers posted). Look for pictures from the event in coming posts. Below are the details and tasting notes to be provided during the tasting.

Super excited for our first public tasting!! :-)

Harvest Ale

Style: American IPA

ABV: 6.7%

IBUs (Calculated): 76

Malt: 2-Row, Munich, White Wheat, Crystal 40, CaraPils

Hops: Centennial Pellet, Centennial Home-grown Fresh

Yeast: American Ale (Wyeast 1056)

Notes: This ten gallon batch of beer was brewed with a 1/2 pound of home grown Centennial hops added at the end of the boil.

Taste Notes: Fresh hop and fruit aromas on the nose and palette. Slight bitterness finish perceived.

Imperial Whiskey Barrel Stout

Style: Imperial Stout/Wood Aged

ABV: 11.5%

IBUs (Calculated): 100

Malt: 2-Row, Maris Otter, Chocolate Malt, Crystal 60, Black Barley, Flaked Oats

Hops: Magnum, Cascade, Amarillo

Yeast: London Ale (Wyeast 1028)

Notes: This beer was brewed in two batches (one 5 gallon and one 10 gallon) and aged for 2 months in a 15 gallon Dad's Hat Rye Whiskey Barrel.

Taste Notes: Dark rich, smooth flowing beer with whiskey aromas. Smooth taste, presence of alcohol noticed, but not harsh.

Imperial Whiskey Barrel Stout

This is a BIG beer, in more ways than one. Last year we did a 5 gallon Imperial Bourbon Barrel Stout (sorry, that one didn’t get chronicled either). That one turned out so great, we had to do it again…this time…BIGGER!!!

Aaron acquired a 15 gallon Rye Whiskey Barrel previously used by Dad’s Hat. Yeah, we tripled it. J

This bad boy took two brew days. The February 24^th brew was an all-grain mash, with DME added in to boost OG.  The March 22^nd brew was a full all-grain, no DME added. First picture shows the boil (center keggle) and Black IPA brewing (left kettle).

During the March 22^nd brew day, the first 10 gallons was transferred to the barrel (second picture).

This beer aged (nicely) in the barrel for two months and was transferred to kegs on 5/20 for continued aging.

This beer clocks in at 11.6% and has a great, smooth bourbon flavor. This will be added to the yearly brew, with past versions cellared for tasting as each year is brewed.

This one is a sipper, otherwise you’ll be crawling!!

February 24, 2013 Brew Day

The Vitals

Name: Imperial Stout

Brew Type: All-Grain

Volume: 10 gallons

Add-ins/ons: DME
OG: 1.106
FG: 1.020
ABV%: 11.5%
Primary Fermentation: 2/24 – 3/10 (Est)
Kegged/Bottled: 3/10 – Put into Bourbon Barrel on 3/22. Kegged on 5/20.

Recipe (10-gallon)

Grain Bill:

10 lbs - 2-Row Pale Malt

15 lbs – Maris Otter

2 lbs 8 oz – Chocolate Malt

2 lbs 6 oz – Black Barley

2 lbs – Oats Flaked

8 lbs – Extra Light Dry Malt Extract

1 lb – Clear Candi Sugar (15 min)

1 lb – Dark Candi Sugar (15 min)

Hops:

2 oz – Amarillo Gold (60 min)

2 oz – Magnum (60 min)

2 oz – Cascade (10 min)

Yeast:

Wyeast 1028 - London Ale Yeast

Mash at 152* F for 60 minutes. Raise to 168* F and Batch Sparge.  Ferment at 68* F

March 22, 2013 Brew Day

The Vitals

Name: Imperial Stout

Brew Type: All-Grain

Volume: 5 gallons

OG: 1.109
FG: 1.020
ABV%: 11.9%
Primary Fermentation: 3/22 – 4/6 (Est)
Kegged/Bottled: 4/6 – Put into Bourbon Barrel on 4/20. Kegged on 5/20.

Recipe (5-gallon)

Grain Bill:

11 lbs - 2-Row Pale Malt

9 lbs – Maris Otter

1 lb – Chocolate Malt

1 lb – Black Barley

1 lb – Oats Flaked

1 lb – Crystal 60L

1 lb – Dark Candi Sugar (15 min)

Hops:

1 oz – Amarillo Gold (60 min)

1.5 oz – Magnum (60 min)

1 oz – Cascade (10 min)

Yeast:

Wyeast 1028 - London Ale

Mash at 152* F for 60 minutes. Raise to 168* F and Batch Sparge.  Ferment at 68* F

Harvest Ale

This is the ultimate "once a year" beer. This beer is brewed when the hops yell, "WE'RE READY!!". 10 Gallon batch based on the QuinteCentiAle recipe, with a little less grain. At flame out, added 1/2 lb of home grown Centennial hops. Next years will hopefully include a full pound at flame out!! Love brewing (and drinking) this fresh beer.

Recipe:

Grain Bill:

1lb - Cara-Pils/Dextrine

1lb - 40L Crystal Malt
2lb - White Wheat Malt
3lb - Munich Malt (9L)
19lb - 2-Row
2 tsp - Gypsum

Hops:

3oz - Centennial Pellet - 9.2% AA (First Wort)

2oz - Centennial Pellet - 9.2% AA (15 min)

2oz - Centennial Pellet - 9.2% AA (5 min)

1oz - Centennial Pellet - 9.2% AA (Flame Out)

8oz - Centennial Home-grown Hops (Flame Out)

Yeast:

Wyeast 1056 - American Ale

Brewing:

Mash at 150F for 60 minutes.

Boil for 60 minutes.

Ferment at 68F for 8 days.

Racked to kegs on 9/3/2013.

Stats:

10 gallon batch.

OG = 1.061

FG = 1.008

ABV = 6.8%

Measured Mash Efficiency = 77%

Big Nut Branding

Check out Big Nut Brewing branding courtesy of Design Womb's Nicole LaFave: http://portfolios.aiga.org/gallery/Big-Nut-Brewing-Branding/937243

Big Nut Brewers Are Some Tough Mudders!

It's a simple equation:
Brew Beer + Drink Beer = Gain Weight
Gain Weight + Night of Drinking and Discussing Getting Back In Shape = Enter the Hardest Obstacle Course Possible
Train for Months to Get Back in Shape + Finish the Tough Mudder = Awesome

On April 20th, 2013 the Big Nut Crew and some friends conquered the 11 mile Mid-Atlantic Tough Mudder (www.toughmudder.com) course at the Peacemaker National Training Center in West Virginia.  The 50 degree, 30 mph wind day made an extremely pleasant addition to the 22 British Special Forces inspired obstacles.  The following link is the official video of the event:  http://www.youtube.com/watch?v=5VRaimWQYBA

We are back posting again!

We actually never went anywhere and have been busy as ever cranking our batches of great beer... However, we have been neglecting the website and our twitter page - https://twitter.com/bignutbrewing.  Anyway we will be making a much more dedicated effort to posting our events, recipes, and answering any questions that everyone has.  Also, check us out on facebook at https://www.facebook.com/BigNutBrewing.

- BNB Team