Babybelle

First, there's a drawn distinction between Scotch ales (the near-black, syrupy malty low-hopped high-gravity beers of Scottish origin) and Scottish ales, the session ales also of Scottish origin. Scottish ales are brewed in the same vein of thought: low fermentation temperatures and low attenuating yeast for full bodied maltiness; low hopping rates due to high historical taxation on imported hops; and long periods of cold conditioning for a clean, yeast-neutral palate. The major difference, however, is that while Scotch ales reign among the strongest of beer styles alcohol-wise (usually above 8% all the way to 13% and higher), Scottish ales are among the weakest, designated by their respective taxation: there are 60-/, 70-/, and 80-/ versions (-/ meaning "shilling"). 60-/ are never stronger than 3.2% alcohol by volume, which is at about the level of a very flavorful Bud Light.

Babybelle (named after its big sister Annabelle, my Scotch rye ale), is my newest recipe, a Scottish 80 Shilling, which should fall in the very sessionable 4.0% ABV range. The intention is for this beer to be just barely finished fermenting and aging by the beer pairing event, as it would go impeccably well with the roasted wild mushroom soup: all those earthy, savory flavors would pair amazingly with the small bit of smoked malt in the beer along with the cutting power of its gentle malt sweetness. There's a chance it won't be finished in time, in which case something will have to be substituted, but I'm hoping for the best.

But anyway, I'm brewing as I type, and it's time to drain the mash and get boiling...

V-Day Tripel

Oh wonderful Valentine's Day, when this year I spent the day doing what I prefer doing: brewing beer. And not what I don't, namely: going to class. Fearing the foot of snow accumulation on our back deck, and the less-than-impressive performance of my propane burner lately in subzero temperature, I woke up at a bleary-eyed 9:00am (earlier than I would have to wake to go to class) just to throw on some strike water and do a painstaking, 6 hour brew indoors. But, Hell, it all worked out. By 3:00pm I had five gallons of my 9% booze-baby Bastogne Tripel all ready to ferment. I hope to return home to some crazy bubbling activity after work today, provided the old yeast had enough umph in it to get the job done (and hopefully it does, since the right seasonal yeast for this beer doesn't come out until November of this year).

As far as other stuff, no word yet on the draft system. I was supposed to know by last Wednesday, got word from Dr. Hearit yesterday saying he'd figure it all out today, and still no word. I'm hoping that doesn't mean "I don't care enough," and I know he's a busy man, but I'll find out when I find out. How much can you bug somebody to hurry it up when they're giving you free money, right?

Lastly, speaking of propane performance, I made a rather spontaneous decision this week while browsing Amazon.com for new propane burner setups and bought up a 210,000 BTU burner (enough to keep 20 gallons at a consistent, rolling boil) as a little gift for myself. I hope to try it out as soon as I make a trip up to Traverse City to have my buddy's dad lop some lids of some stainless steel Anhauser Busch kegs, transforming them into two 15.5 gallon stainless brewing kettles for ten bucks apiece. There are probably some laws against this that I'm more than willing to ignore.

That's pretty much it. Threw in about 3-4oz. of toasted French oak chips into the stock ale this morning after soaking them in some cheap vodka (just to sanitize--hopefully flavor transference won't be an issue). A good month on those, then kegged up, it'll taste like we're drawing it straight from the cask. Mmm...

Next up: Something dark, and soon. Hopefully this Sunday, But I'll have to make room. Every 5 gallon carboy I own is filled to the brim.