• Roughly 2 tablespoons Sarsaparilla
• about a tablespoon of orange peel
• a teaspoon of vanilla extract (use whole vanilla bean when available, I don’thave any right now)
• 1/3 cup sugar
• 5 cups waer

Bring the water to a boil in a medium sauce pan. Add sarsaparilla and orange peel. Boil for about a minute. Remove heat and cover for 5 minuets or until the tea is cool enough to sample with a spoon. Add the vanilla and sugar. stir to dissolve the sugar. re-cover and allow the tea to cool until it can safely be put in your carbonation vessel. My small batch carbonation system is made from a plastic water filter holder so it has to be pretty cool. Pressurize to 60PSI and shake until the pressure remains mostly constant. Refrigerate, pressurizing periodically. (My carbonation rig won’t fit in the fridge, just the filter part.)

I’ll try a sample when I get home from work tomorrow.

I’m thinking next time I’ll use more sarsaparilla, the non-carbonated version is not as potent as I had thought it would be… we’ll wee how it comes out.

Fishermans Brew: Rich smooth… ooops I started another beer and forgot.

Fresh Hop IPA (Jackie): Really tasty. Citrus aroma; strong, clean hop flavor. Thinking about taking home a growler of this one.

Coffee infused pumpkin stout (Jackie): Smells like French roast coffee beans. Subtle squashy pumpkin flavor, strong coffee flavor. Three of my favorite things (pumpkin, beer, and coffee) all at once!

Navigator (the both of us, split even: 75/75): Toasty winter ale. Not what I usually get very enjoyable. (Jackie) Smother that the same in a bottle, without the biscuity taste. I like it better this way(Stacey)

Nachos: Thin crispy chips with mild corn avocado relish/salsa dipped in sour cream with cheese sprinkled on top. Awesome.

All in all a good time. You should come here with us next time!

Jackies Route 113 IPA

Brewer:	Jackie		Email:	-
Beer:	Jackies Route 113 IPA		Style:	India Pale Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	14 HCU (~9 SRM)		Bitterness:	113 IBU
OG:	1.088		FG:	1.014
Alcohol:	9.6% v/v (7.5% w/w)
Grain:	1 lb. American 2-row 1 lb. British pale
Steep:	25 Min in a grain bag at 160°.
Boil:	60 minutes	SG 1.147	3 gallons
	9.9 lb. Light malt extract 1 lb. Light dry malt extract
Hops:	3 oz. Nugget (12% AA, 60 min.) 2 oz. Nugget (12% AA, 45 min.) 1.75 oz. Cascade (6% AA, 30 min.) 1.75 oz. Cascade (6% AA, 15 min.)
Carbonation:	5oz priming sugar boiled in 2 cups water.

Once bottled it took its sweet time carbonating – at the 2 week mark only a light sparkle was detectable, it took almost a full month to get to full carbonation. After a month of waiting, when we started drinking this batch regularly it matured slowly but very gracefully. Early bottles had strong Belgian yeast tones with an orange floral aroma while in later bottles, the smooth sweet orange flavor overcame the yeast.

When I make this recipe again I may use a different yeast to speed things up a bit and use more of the earthier flavors, angelica root and other spices yet to be determined.

Jackie is making the next batch, currently searching for an IPA receipt, watch here for her progress.

Cape Ann Brewing just around the corner,

Stacey

While transferring, I found a large portion of the yeast had floated to the top of the primary and smelled awful, but the beer below, flowing into the secondary, smelled amazing, like a mountain of oranges with sugar on top. I did my best to leave the floating yeast cake in the primary.

As I was advised in the brew shop, I topped off my secondary fermenter; it took almost 2 pints of water to limit the exposed surface area.  Which it appears may not have been necessary. The transfer to the secondary reawakened enough yeast to overflow my airlock and now, after almost a week in the secondary, the airlock is going every three seconds like clockwork.

As I found the incredible reawakening of my yeast a bit odd I looked it up. Apparently WLP400 (the yeast I used) takes about 3 weeks to reach terminal gravity and many people recommended stirring it regularly which would explain the resurgence after the transfer.

See you on bottling day,

Stacey

• Clean
• Steep grain in 2.5 3 gallons of water at 155F for 45 Min
• Remove grain and come to a boil
• Add honey and malt extract
• Return to boil
• Add bittering hops (.5 oz Citra 11.1% aau) and .75 oz bitter orange peel boil for 15 Min
• Add one lb LDME
• Boil for 30 Min
• Add finishing hops (.25 oz Amarillo 8.7% aau) and boil for 5 Min
• Add crushed coriander (1 oz), remaining bitter orange peel (.25 oz), sweet orange peel (1 oz), lemon balm (1 oz – 1 cup of tea), and chopped angelica root (1 oz – 1 cup of tea)
• Boil for 10 Min
• Remove from heat and cool quickly
• Combine with 2.5 gallons of water in fermenter
• Measure gravity
• Pitch yeast

original gravity 1.05 at 75F

This web page generated by The Beer Recipator.

This is my first attempt to design a beer… wish me luck.

This web page generated by The Beer Recipator.

Tastes a lot like molasses (almost a little burnt flavor) but with a much smoother mouth feel, not nearly so thick.

wikipedia tells me

In China, sorghum is fermented and distilled to produce maotai, which is regarded as one of the country’s most famous liquors.

and

Sorghum is in the subfamily Panicoideae and the tribe Andropogoneae (the tribe of big bluestem and sugar cane).

witch I’m guessing is why  it was chosen as a fermentable material to replace wheat, barley, rye and oats. Though I wonder if that would make this not beer but maotai. Also I’m gonna say the relation to sugar cane would explain the molasses flavour.

While hops are on the ingredient list they are almost non existent in the flavour profile leaving a very sweet sweet beer.

need to make a rating system for my reviews …. rating coming soon.

Reviewing (drinking) away,

Stacey

Wonky Wit