COVID Quarantine : Smoldering Fire Recipe

While the Belgian Quad (Boxer Rumble) is winding down in the secondary fermenter, it's still not quite ready for bottling. So, I guess I'll post up my base Smoldering Fire recipe for anyone who wants to try it. This was my first try at doing something other than a kit, and it turned out good enough that I've brewed it several times now, plus made a few variants.

If you just want to see the recipe, scroll to the bottom!

This started because I wanted to brew something with cinnamon. Don't ask why, it was just an idea I had. Even more odd was that I wasn't looking to brew an IPA, but something like a pilsner or lager.

So, I looked up some lager recipes, read the reviews on them, and settled on what I was going to try. I went to Maryland Homebrew with my scribbled notes in hand, made my purchase and started the brew.

My "lab notebook" from that day

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Something good in the works? #homebrew

A post shared by Karen (@kiirenza) on Jun 23, 2017 at 2:02pm PDT

The next day, I was asked by a friend who is a professional brewer and saw the Instagram post, "What are you trying to do?" When I told him, he asked, "You do a secondary fermentation, right?" When I nodded, he said, "Add the cinnamon there. Just nuke it for a few seconds, then drop it in."

So, a week after I started the fermentation, I transferred it to the secondary, which is just a glass carboy. You really don't need to do secondary fermentation if you don't care about the clarity of the beer you are brewing, but it helps reduce the "floaters" of hop residue and other stuff that can get sucked up in the siphon if you aren't careful. It's also good for if you want to mimic barrel aging and stuff like that.

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A far cry from my beer last month! The cinnamon pils-lager is going into the secondary today. We'll bottle next week so that it's done before my big summer road trip at the end of July. :) #homebrew

A post shared by Karen (@kiirenza) on Jun 30, 2017 at 11:23am PDT

Keep in mind, this is the second beer that I ever brewed, so I was being really ambitious with this!

Just over two weeks later, I bottled the beer so that it would end up being ready while I was on a nearly three-week road trip with my mom. Not really the best timing, but I took two bottles with me so that I could try it out the "day" it would be "ready".

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Bottling day for the cinna-pils-lager! :) #homebrew

A post shared by Karen (@kiirenza) on Jul 16, 2017 at 2:40pm PDT

And it turned out that I liked it, a lot. So did my husband, and my friends. One of my friends said it was "the perfect fire pit beer." I ended up rebrewing it right away so that I could enter a batch in the yearly Baltimore area "Chilibrew" homebrew contest. It didn't win, but I did get a callout as an "honorable mention" by the professional brewers who were judging it.

Since then, I've brewed some variants that really just add different flavors in the secondary. My Smoldering Yule Log adds some cloves and nutmeg to make a "holiday version."

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Transfer to secondary fermentation... #homebrew

A post shared by Karen (@kiirenza) on Dec 2, 2017 at 11:41am PST

I did an autumn version with pumpkin and pumpkin spices, but I didn't like it very much. I also recently did a Spring version with raspberries and cacao nibs that turned out pretty good; that one is called Smoldering Cupid. I've also done "barrel aged" versions of Smoldering Fire and Smoldering Yule Log that start with soaking oak chips in a distilled spirit of choice (I use either bourbon or whisky).

So, for those who just want the recipe, here you go :

Smoldering Fire Recipe

Ingredients List

• 1.5lbs Carapils/Dextrine, crushed 
• 1lb CBW Pilsen Light dry malt extract
• 3.3lb CBW Pilsen Light liquid malt extract (2)
• cinnamon sticks (7-8)
• 1oz. Cascade hops (1)
• 1oz. Czech Saaz hops (2)
• White Labs San Francisco Lager yeast (WLP810)
• 5oz. of priming sugar (corn sugar)

Bring ~2.5 gallons of water to between 145-150F. Using a cheesecloth bag, steep the grains for 40 minutes. Squeeze the grain bag as it is removed. 

Bring the wort to a boil. While stirring, add the dry malt extract and the liquid malt extract. If necessary, return to boil.

Set a timer for 60 minutes. Quickly add the Cascade hops and 3-4 cinnamon sticks (about 0.5oz total) and start the timer. After 30 minutes, add 1oz. of Czech Saaz hops. After 15 more minutes (total of 45 minutes elapsed), add 1oz. of Czech Saaz hops. After 15 more minutes (at the end of the 60 minutes), remove the wort from heat and start cooling in sink by surrounding the brewpot with ice. 

While the wort is cooling, sanitize the primary fermentation bucket, siphon, thermometer and any other utensils that will be used. Add about 1.5 gallons of cool water to the fermentation bucket. Once the wort is about 80-90F, use a siphon to transfer it to the fermenting bucket. Avoid adding the dregs (hops) from the bottom of the pot. Add cool water to bring the total volume to about 5 gallons, then stir with sanitized paddle or spoon to make sure wort and water are mixed. Check the specific gravity; it should be about 1.065-1.075.

Once the wort is below 80F (check with a sanitized thermometer), pitch the yeast, then close the fermenting bucket. 

After ~7 days at 68-72F, use a sanitized siphon to transfer the beer to a sanitized secondary fermenting vessel. Take a sample to check the specific gravity. Avoid transferring the dregs from the bottom of the bucket. Add in 3-4 sticks of cinnamon that have been put in ~1/2cup of water and microwaved on high for 30 seconds. Seal the secondary vessel (cover with a blanket if necessary). Specific gravity should be about 1.012-1.018.

After ~5-7 days at 68-72F, transfer the beer to a bottling bucket. Boil 5oz. of priming sugar in 2.5cups of water; cool and then add to the beer. Mix with a sanitized spoon or paddle. Sanitize and dry all bottles to be used, as well as the caps if not using swing-top bottles. Fill each bottle just to where the neck of the bottle begins, then cap. You can check the specific gravity one more time; it should still be in the 1.012-1.018 range.

Let the bottles stay in a cool (68-72F) and dark area for at least a week and a half for carbonation. It's better to wait at least two weeks before refrigerating any of the beer and enjoying it. 

Let me know if you try the recipe! And check out my previous post that includes information about basic equipment if you need it!

If you find that Maryland Homebrew doesn't ship to your address for some reason, and you don't have a homebrew shop local to you so you want to order materials via Amazon, here's a shopping list for you to get started. Please try to shop local, though; you can't be guaranteed that things you buy via Amazon will be fresh!

• Basic Equipment (mostly reusable with rewashing/sanitizing)
• Flip-top bottles
• 5 gallon stainless steel pot
• Brewer's Best Deluxe Kit (includes fermenting bucket, glass carboy for secondary fermenting, bottling bucket, auto-siphon, hydrometer, thermometer, airlock, paddle, bottle capper, and more)
• Hop Socks
• Star San sanitizer
• Ingredients
• Carapils/Dextrine, crushed
• CBW Pilsen Light dry malt extract
• CBW Pilsen Light liquid malt extract
• cinnamon sticks
• Cascade hops
• Czech Saaz hops
• White Labs San Francisco Lager (WLP810)
• Priming Sugar

COVID Quarantine : Stress Brewing

In between mind-numbing online meetings, responding to work email and grading papers, I have tried to continue some hobbies. One of those is something Pat and I started doing a few years ago -- homebrewing.

A week and a half ago, I started a batch of beer that I think I'm going to call Boxer Rumble. Pat's been on a Belgian kick, and told me that I should brew a Belgian tripel. I decided to go for a quad because, well, I don't know any three cylinder cars.

I looked for some base recipes on the American Homebrewers Association website, and decided to start with the Easter Quad recipe by Michael Tonsmeire. This is an all-grain recipe, and I don't really have a set-up for doing all-grain (not yet, at least!), so I did some modifications to incorporate malt extract. I also only wanted to do a five-gallon batch, so needed to divide everything in half.

I used the AHA "cheat sheet" to partially convert the recipe to extract, then placed an order with Maryland Homebrew to get the ingredients. With the stay-at-home order and closure of all business except those deemed "essential," it's nice to know that 1) a homebrew shop actually falls under "grocery store" and can stay open, and 2) Maryland Homebrew is close enough to me that if I order on Monday, I will have the order on my doorstep on Tuesday.

The special ingredient with this recipe is pomegranate molasses, which was the singular thing that the homebrew shop didn't have. I broke down and ordered it via Amazon, though in the future, I'll look for it in the international aisle of the local grocery store.

It's just like keeping a lab notebook!

The beer was transferred to the secondary fermenter last Sunday, and the pomegranate molasses was added. This is what it looks like right now.

Fermenting happily

I'll wait for the yeast to wind down (a few more days) before bottling it. The initial taste-test during the transfer (pre-pomegranate molasses addition) was good. I was afraid I might have added too much cardamom seed.

If you are interested in getting started in homebrewing, I'd suggest starting by ordering a DIY kit and following the directions. You'll need some basic kitchen utensils, including a 5 gallon pot, for boiling the wort, and then the "fermenter(s)", which at a basic level, you can get away with just using a plastic bucket with a sealing lid. Maryland Homebrew is my local shop that sells everything you could want or need to get started.

Here's what Pat and I bought to start us off :

• The Brewers Best Deluxe Kit
• Star San sanitizer
• Two cases of 12oz bottles
• Bottle caps (which it turns out, we didn't need, since most DIY kits have them)
• Brewers Best Black IPA 5-gallon kit

Pat already had a 20 quart stainless steel pot we could use. 

It's funny that this whole endeavor started because a lot of craft breweries had discontinued making black IPAs, which is why that was the first kit we bought. 

By the way, if you decide to purchase the materials from Maryland Homebrew, consider also joining the American Homebrewers Association; MDHB offers a discount to AHA members. Other homebrew shops do, too. 

If I'm bored later, maybe I'll post up my recipe for my Smoldering Fire beer that my friends like so much. In the meantime, you can also check out my videos from when I brewed a beer with honey (Sweet Ride, Hon!). 

Save the Beer

I wish even regular Naked Fish was coming out this year :(

There's been a lot about craft versus big beer over the past year. From the Take Craft Back campaign and the Brewer's Association's Independent Brewer label to Maryland Comptroller Peter Franchot's Reform on Tap Task Force, there's been more and more pushback from small brewers and craft beer aficionados against beer conglomerates and their soulless manufacturing. Being in Maryland, the increasingly petty arguments in the state legislature regarding tap room and small brewery sales has been of interest to me. There are a ton of small breweries within an hour's drive of here; you've likely heard of some, like Heavy Seas, Flying Dog, Evolution and DuClaw. But there are smaller, less well-distributed breweries that also have amazing offerings, including Manor Hill, Black Flag, Jailbreak, Brewer's Art and Oliver. Not only that, there are even more microbreweries that don't even distribute (or rarely distribute anything besides one or two mainstay offerings) such as Smoketown, Hysteria and RAR. And there are more on the horizon; just last night on our way home from the Capitals game, Pat and I saw yet another new one, Crooked Crab Brewing, in Odenton, plus Jim Wagner's BCB Brewing opening next month in northern Baltimore County.

Just a few Maryland breweries within an hour of me, including Full Tilt, Flying Dog, Heavy Seas, Evolution and UNION Craft (photo from Baltimore Magazine)

And I'm not even naming everything! There are a ton more in Baltimore City and County alone, not to mention more in Frederick, Montgomery, Washington and Howard Counties.

The Reform on Tap House Bill 518 was proposed in reference to Maryland's archaic and distributor-friendly laws, and was designed to loosen production and sales regulations on small breweries and their associated tap rooms. The short story is that right now, Maryland restricts tap room sales for small breweries so much so that it's not economically feasible for them to have a tap room. Yet, distributors are so incentivized to sell "big beer" labels (including "craft beer" from breweries who've been acquired by big beer, including labels such as Fordham, Devil's Backbone and Goose Island) that a small brewery's beers are often ignored. Even when they are on the shelves, the distribution system so heavily favors big beer that the smaller brewery beers may sit for weeks or months before getting to the store. For some beer styles, that means a loss of fresh flavors that are important to the beer's profile.

There was a house bill hearing for HB 518 scheduled for February 23, 2018 in Annapolis, where people could sound off about their feelings of relaxing some of the restrictions that have been put in place, and make their voices heard regarding the current law and the concessions it has made for new Maryland transplant, Guinness Brewing, which is actually owned by a British company, Diageo. Diageo also owns Harp, Smithwick's and Kilkenny (among other beers) as well as spirits such as Johnny Walker, Smirnoff and Captain Morgan.

However, just yesterday (February 9), house bill 1052 was introduced by Delegates Talmadge Branch (D-Baltimore) and Dereck Davis (D-PG County) that is diametrically opposed to HB 518. In fact, it is even more against small businesses and even more designed to support Guinness. Worse yet, these clearly bought-out politicians scheduled the hearing for HB 1052 at the exact same time as HB 518. Their actions are petty and ignorant, and their bill is anti-business, anti-tourism, anti-farm, when it comes right down to it.

Image from Naptown Pint: Findings of the Reform on Tap Task Force

Small breweries in Maryland support jobs, tourism and farming in the state. For a state that over the past decade (or more) has acquired quite the "anti-business" label, HB 1052 just reinforces the idea that if you are a small business owner, or have thought about becoming one, just forget about it or go to another state. Already because of the actions of delegates like Branch and Davis, Flying Dog has postponed expansion plans that would have included starting to grow their own hops.

For more detailed and specific information on HB 518 and its bizarro-world counterpart, HB 1052, see those with better words, such as Naptown Pint and Baltimore Brew blogs. You can also go to the Brewers Association of Maryland webpage.

If you are a Maryland resident, please contact your state delegates and senator and let them know you support the small, independent craft breweries of our state, and the associated jobs, farming and tourism dollars that go along with them. Please sign the Reform on Tap petition! If you can attend the HB 518 hearing on February 23 at 1PM, please do so.

If you are not a Maryland resident, please check out the Comptroller's page on how you can support good beer.

Thanks, and prost!