Thirsty Mallard Brewing – The Blog

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Archive for September, 2009

RDWHAH Prevails Again!

Posted by Jeff on September 18, 2009

So I have a beer I made a while ago that, originally, didn’t turn out so well.  It was basically 100% Two Row with 1 oz. Glacier hops for bittering and 1 oz Glacier for aroma.  It seemed simple, so I thought it would come out alright.

I was wrong.  It came out tasting very very off-flavored.  Aside from DMS, I could taste some sour apple characteristics that made the beer quite unpleasant.  So I decided it was a lost cause.

Luckily for me… I didn’t dump the beer.  Out of curiosity, I pulled a pint tonight.  Suprisingly, the beer wasn’t that bad!  Don’t get me wrong, it’s not the best beer I’ve ever made, but MUCH better than a mere 4-5 months ago! 

Good… glad I didn’t dump it and I have  drinkable beer on tap!

RDWHAH!  (Relax, don’t worry, have a homebrew!)


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The Belgian Strong Dark That Wasn’t

Posted by Jeff on September 17, 2009

Updating my beer blog has been quite the chore… honestly I just forget it’s here!  I’ll add a favorite link to it, or something, and try to update more frequently.

On to the brewing news…

I brewed what was supposed to be a Belgian Strong Dark Ale a few weeks ago (August 29th, to be exact).  I combined it with a club meeting/brew-in at my house.  (By the way, my homebrew club is the Cane Island Alers based out of Katy, Texas.)

Here’s the recipe I used:

Belgian Strong Dark Ale – 5 Gallons

14.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 85.94 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 3.07 %
0.38 lb Aromatic Malt (26.0 SRM) Grain 2.33 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.53 %
0.16 lb Chocolate Malt (350.0 SRM) Grain 0.98 %
0.50 oz Magnum [14.00 %] (60 min) Hops 30.3 IBU
0.25 oz Hallertauer [4.80 %] (15 min) Hops 1.4 IBU
0.25 oz Hallertauer [4.80 %] (0 min) Hops
1.00 lb Belgian Candi Syrup (80.0 SRM) Sugar 6.14 %
1 Pkgs Abbey Ale (White Labs #WLP530) Yeast-Ale  
1 Pkgs Trappist Ale (White Labs #WLP500) Yeast-Ale

So, somewhere along the line (I think the sparge) I screwed up and my efficiency went to hell.  The OG was supposed to be in the high 1.080’s but ended up at 1.068.  In my defense, I was hosting a club meeting and drinking high alcohol beers while brewing.  Not a good combination for success!

I figured I’d fix it later, so I put it in the fermenter, pitched the yeast and went on not worrying about it.  The next day I contemplated adding some DME or some more Belgian candi syrup to bump up the gravity… but in the end, I decided, “Ah screw it.  Let it ferment out and call it a Dubbel.”

And so I did.  After 2 weeks of fermentation it was at 1.010, so it finished out just fine (and at 7.6%ABV).  Tastes alright, but it’s still quite young.  We shall see, I suppose!  Relax.  Don’t worry.  Have a homebrew…

Anyways, I dubbed it the Dubbel Duck and I made this label for my kegerator:  CLICK HERE

Hopefully this weekend I’ll transfer it to secondary and keg it in a week or so.  I figure I’ll give it 3-4 months before tapping, to let it try and reach full potential.

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