Rocky Mountain Brewing News February/March 2015 : Page 1

VOL.13/NO.1 FEB/MAR 2015 By Jim Hutchison By Jim Denier K "Imagination is the beginning of creation. You imagine what you desire, you will what you imagine and at last you create what you will." ~George Bernard Shaw s I sit here waiting for an East Coast rodent to let me know if winter is behind me or if there will be six weeks more of freezing temperatures and snow ahead, I contem-plate what I shall brew next…because I can! We homebrewers have a lot more flexibility than commercial brewers regarding what our next beery creation will be. Sometimes we have an inspiration or a vision, like pending nuptials or a newborn child (in which case that vision resembles a time bomb), or perhaps we need to A clear out some hops and/or grains from our inven-tory. More often than not, we’ll reach for the BJCP Style Guidelines to provide us with a target beer style baseline, then deviate from there…because we can! Now let’s move on to what may arguably be the best part of our passion – recipe formulation, which harmoniously brings together art and sci-ence. Hopefully, most of you develop your own recipes…and some may use brewing software. Rather than go through a quantitative process to See Homebrew p.4 INSIDE Calendar ......................................15 Craft Beer Directory ................ 8-10 State by State News Utah.................5 Montana..........6 Wyoming.........7 Idaho.............11 Colorado Denver..............................12 Central Peaks..................13 Western Slope.................14 Four Corners...................14 Front Range................... 15 annah Creek Brewing Co. has been a forerunner in the brewing scene on the Western Slope of Colorado since 2005. A passion for beer and a desire for a life change brought the team together to open their own endeavor. One of the found-ers, Jim Jeffyres, defected from the high tech, white col-lar working lifestyle of California’s Silicon Valley. From there he studied at the American Brewer’s Guild before applying his expertise and love for brewing in the ever-expanding beer culture in Denver in the 1990s. After his stint in Denver’s quickly expanding brewpub market, Jim decided to head back west, but this time to the sleepy little burg of Palisade, Colorado, where he continued his new career at the Palisade Brewing Co. It wasn’t long after that when he took yet again another life-changing plunge that so many want to do, yet so few actually do; he marshaled the courage to start his own brewing company, Kannah Creek Brewing Co. in Grand Junction. Jim partnered with Matt Simpson, at the time a river guide on the mighty Colorado River in Grand Junction, who also offered his financial prowess as a banker for the then infant brewpub. Not only a river rat, adrenaline junkie, and banking wizard, Matt had gained extensive experience as a brewer while working in Denver for Broadway Brewing, dating way back to the 90s. With a strong sense for family and community, Jim brought his son, Peter, on board to apprentice in the family business at the brewhouse. Inspired and fired up, Peter quickly rose to the position of lead brewer, drawing on his passion for brewing to create some unique seasonal and specialty beers only found at the taproom of the Creek. A love for the arts must be imbedded in Peter’s DNA, since not only does he apply his fervor to brewing, but also holds a degree See Kannah Creek p.3

The Art Of Homebrewing

Jim Denier

As I sit here waiting for an East Coast rodent to let me know if winter is behind me or if there will be six weeks more of freezing temperatures and snow ahead, I contemplate what I shall brew next…because I can!

We home brewers have a lot more flexibility than commercial brewers regarding what our next beery creation will be. Sometimes we have an inspiration or a vision, like pending nuptials or a newborn child (in which case that vision resembles a time bomb), or perhaps we need to clear out some hops and/or grains from our inventory.More often than not, we’ll reach for the BJCP Style Guidelines to provide us with a target beer style baseline, then deviate from there…because we can!

Now let’s move on to what may arguably be the best part of our passion – recipe formulation, which harmoniously brings together art and science.Hopefully, most of you develop your own recipes…and some may use brewing software.Rather than go through a quantitative process to develop a beer recipe, I’m going to share a basic qualitative approach that can be used to formulate recipes for any beer style. For illustrative purposes, I’ve chosen to use a basic saison recipe to highlight selection of ingredients and various brewing techniques.

Ingredient Selection

With your target beer style in hand, you will first need to choose your ingredients – grain/ malt, hops, adjuncts, water, and yeast. For what and how much of these ingredients to use, tap into books, recipe archives, on-line home brewing forums, and various internet sources. For the saison recipe, I’ve chosen to use a fairly traditional grain bill, with the addition of a couple of specialty grains for a unique signature. Our base grain will be pilsner malt, with a supporting cast of Munich malt, wheat malt, medium crystal malt, and a touch of aromatic and biscuit malts.

The hop bill will include Saaz and East Kent Goldings. Saison recipes commonly include the use of adjuncts and this recipe is no different. We will use the addition of demerara sugar, kaffir lime leaves, seeds of paradise, bitter orange peel, and coriander towards the end of the boil. For yeast selection, we will go with Wyeast French saison yeast to enhance the use of spices and ensure maximum attenuation for a dry finish.

Recipe Balancing

Next up is balancing, or adjusting, your recipe in consideration of your brewing equipment and your target settings. For example, key factors to know are your mash efficiency and boil kettle evaporation rate. Critical parameters to consider might include the original gravity (measure of fermentable/unfermentable wort), hop bitterness, color, bitterness ratio, final gravity (what attenuation you need to get from your yeast), and carbonation to match the style.

Our saison recipe will target accepted parameters for the style, with an original gravity of 1.055, with a hop bitterness of 28 International Bittering Units (IBUs), an estimated color of 7.9 SRM, and a target final gravity of 1.010.

Brewing Techniques

Depending on your chosen beer style, you may want to consider and employ various brewing techniques for mashing, hopping, fermentation, lagering, and aging. Possible mash techniques could include adjusting your mash temperature, single or multiple step infusions, or decoction.Our example saison will employ a three-step infusion mash, with a protein rest at 128 degrees Fahrenheit , and two saccharification rests, one at 140 degrees Fahrenheit and another rest at 148 degrees Fahrenheit.

Hop techniques might include any combination of first wort hopping, adding front end bitterness hops and/ or late additions, using a hop back, and dry hopping. Our hop recipe calls for the addition of bittering hops and flavor and aromatic additions later in the wort boil, which, when all combined together, will achieve our target of 28 IBUs. With regards to fermentation, lagering, and aging, you’ll simply need to employ temperatures that are appropriate for your chosen yeast strain(s) and target beer style. For example, our saison recipe began fermentation at 67 degrees Fahrenheit and allowed for ambient temperature to climb to 73 degrees Fahrenheit during primary fermentation to allow for a subtle contribution of fruity ester character.

Brewing Software

Of course, I’ve made all of this sound so simple. And guess what, it can be and should be – this is your creative outlet in an oftentimes controlling world. To make recipe formulation even simpler and inject a little more fun into it, you should be using brewing software.There are several applications out there for free or for a nominal fee (I won’t plug any particular one here).

Reasons for using brewing software include: improving quality and consistency, saving time, sharing recipes, getting step-by-step instructions, staying organized (software includes tracking systems for recipes and ingredients), establishing equipment settings, and managing your inventory.Just keep in mind that brewing software provides estimates based on your inputs, not your actual results.

So, have some fun this year building beer recipes…because you can! Don’t blow an o-ring worrying so much about forgetting that quarter pound of crystal malt in your next batch of beer!

Our example saison recipe is included here.This style in particular allows home brewers to experiment with a myriad of various adjuncts that includes the use of many different and interesting sugars, along with a cornucopia of fruits and spices.

SAISON

(6 gallons, all-grain)
OG = 1.055 FG = 1.010
IBU = 28.5 SRM = 7.9 ABV = 6.6%

Fermentables

7.75 lb Pilsner Malt (1.7 0L) 65.2%
1.25 lb Munich II Malt (8.5 0L) 10.5%
10oz Crystal Malt 55 (55 0L) 5.4%
1 lb Wheat (2 0L) 7.4%
5oz Aromatic Malt (26 0L) 2.6%
3oz Biscuit Malt (23 0L) 1.3%
1 lb Demerara Sugar (2 0L) (boil 15 min.) 7.6%
6 Kaffir Lime Leaves (boil 5 min.)
0.5oz Bitter Orange Peel (boil 5 minutes)
0.5oz Coriander (boil 5 minutes)
5g Seeds of Paradise (boil 5 minutes)

Hop Schedule

1.5 oz E Kent Golding hops (5% alpha acids) – Boil 60 minutes 21.4 IBUs
0.25 oz Saaz hops (4% alpha acids) – Boil 30 minutes 2.9 IBUs
0.25 oz Saaz hops (4% alpha acids) – Boil 15 minutes 1.9 IBUs
0.75 oz E Kent Golding hops (5% alpha acids) – Boil 5 minutes 2.4 IBUs

Yeast

1 pkg Wyeast WY3711 (French Saison) Yeast

Process

Use a step infusion mash by mashing in at 128oF for a 15 minute protein rest, then ramp up to 140oF for 15 minutes, then up to 148oF for 45 minutes. Mash out at 168oF for 10 minutes.Sparge to collect about 9 gallons of wort. Boil for 90 minutes, adding ingredients as indicated above. Cool to 67oF and pitch yeast. Ferment 1-2 weeks until fully attenuated. Bottle or keg.

Extract plus Grains Option: Replace the Pilsner malt with 5.8 lbs of Pilsner liquid malt extract. Mini-mash the milled specialty grains by placing in a grain bag and steep in about 1 gallon of 155oF water for 30 minutes. Lift out grain bag, rinse with warm water, and allow bag to drip into kettle (resist the temptation to squeeze the bag). Add malt extract and enough water to achieve a pre-boil volume of nine gallons. Stir thoroughly to dissolve the extract and bring to a boil. Continue with additions and fermentation as above.

Read the full article at http://rmbnonline.brewingnews.com/article/The+Art+Of+Homebrewing/1926492/245585/article.html.

Celebrating A Decade Of Brewing And Philanthropy

Jim Hutchison

Kannah Creek Brewing Co.Has been a forerunner in the brewing scene on the Western Slope of Colorado since 2005. A passion for beer and a desire for a life change brought the team together to open their own endeavor.

One of the founders, Jim Jeff yres, defected from the high tech, white collar working lifestyle of California’s Silicon Valley. From there he studied at the American Brewer’s Guild before applying his expertise and love for brewing in the ever-expanding beer culture in Denver in the 1990s. After his stint in Denver’s quickly expanding brewpub market, Jim decided to head back west, but this time to the sleepy little burg of Palisade, Colorado, where he continued his new career at the Palisade Brewing Co. It wasn’t long after that when he took yet again another life-changing plunge that so many want to do, yet so few actually do; he marshaled the courage to start his own brewing company, Kannah Creek Brewing Co. In Grand Junction.

Jim partnered with Matt Simpson, at the time a river guide on the mighty Colorado River in Grand Junction, who also offered his financial prowess as a banker for the then infant brewpub. Not only a river rat, adrenaline junkie, and banking wizard, Matt had gained extensive experience as a brewer while working in Denver for Broadway Brewing, dating way back to the 90s. With a strong sense for family and community, Jim brought his son, Peter, on board to apprentice in the family business at the brew house.Inspired and fired up, Peter quickly rose to the position of lead brewer, drawing on his passion for brewing to create some unique seasonal and specialty beers only found at the taproom of the Creek. A love for the arts must be imbedded in Peter’s DNA, since not only does he apply his fervor to brewing, but also holds a degree from the University of Northern Colorado in Performance Saxophone.

In Jim's former career of micro-processing, the corporate culture focused on maximizing profits to shareholders in a fiercely competitive market, whereas at Kannah Creek he and Simpson have focused their efforts to compliment their thriving community by providing outstanding quality brews and service at a down home value.

Kannah Creek has humble beginnings, starting with a seven barrel brewery system and a small Mom and Pop kitchen (literally), with Jim and his wife Bernadette at the helm. With a firm understanding of the importance of new and changing technologies, Kannah Creek carefully expanded their operations to accommodate their growing market, without overextending themselves.

After nine years of running a profitable and growing business while still maintaining a relaxed and casual atmosphere, they up scaled their brew house to a 30-barrel operation. The expansion not only led to a more extensive variety of their exceptional products, but allowed them to venture into packaging their brews in bottles for the retail market.

Today Kannah Creek Brewing Company has their original brewpub that serves brick-oven pizzas, calzones, and oven roasted sandwiches. The brewpub focuses on creating handcrafted fare that pairs well with the 12 handcrafted beers on tap, all Kannah Creek creations including the seven mainstays and five rotating seasonals and specialties.

Edgewater Brewery is the home to Kannah Creek's second restaurant location and production facility. Edgewater opened in May 2013 and is steadily growing. This facility is strategically located along the banks of the Colorado River; thus, one might think that the name Edgewater Brewing was coined by Simpson, the brewery’s whitewater enthusiast.

Kannah Creek now offers three mainstay beers in bottles including Lands End Amber (5.5% ABV and 28 IBU). Deep copper in color, this German-style Altbier has a crisp clean finish and balances the rich character of specialty malts with the mild aroma and bitterness of three hop additions.

Standing Wave Pale Ale (5.5% ABV, IBU 50), rich amber in color with a distinctive hoppy characteristic, is brewed in a traditional English style with Crystal malts and a select variety of American hops. Its complex malty flavor, crisp hop balance and inviting aroma make sipping this ale a real pleasure for the senses.

Broken Oar IPA (5.8% ABV, 65 IBUs) is modeled after the traditional British India pale ale. It’s deep golden in color with big malt flavors balanced with a strong hop finish and dry-hopped with Cascade and Centennial hops to provide a noticeable floral aroma.

Kannah also offers a line of rotating seasonals including Island Mesa Blonde, a traditional English ale with a light golden hue and subtle hoppy flavor with a dry crisp finish, making it their lightest beer in color and taste. It’s a great choice for people new to craft beer as it has a lower bitterness of 25 IBUs, and an ABV of 5.2%. The Vertical Drop Robust Red Ale is a complex malt driven ruby red ale balanced with a light hop bitterness. All these beers are available throughout Kannah’s home state of Colorado as well as Arizona, Nebraska, and most recently New Mexico.

The Creek also just recently released the first limited edition batch of beer in 22-ounce bombers -Baltallica Baltic Porter. “For over a decade now I have wanted to brew a higher alcohol lager,” states Kannah Creek Head Brewer Matt Simpson. “This is a time-consuming beer to make, three months, but it is really gratifying to take the more traditional, longer route.”

Baltallica (9% ABV) is a traditional Baltic Porter brewed with European hops and specialty malts. It’s fermented and conditioned for three months with a Munich lager yeast strain and pours a rich, dark brown.

Not only was this a first for Simpson but a first for Kannah Creek because Baltallica is the inaugural beer available in bomber bottles. It’s an exciting time for the brewery because for the first time people outside of Grand Junction will be able to try one of Kannah Creek’s specialty recipes that are normally only found on tap at the brewpub.

Finding a name to suit the big, bold beer that was christening Kannah Creek’s move into bomber bottles took much less time than the fermenting process. As Simpson was researching Baltic porters and listening to Metallica’s Ride the Lightening, it hit him - Baltallica (Metallica + Baltic). There are only a total of 30 cases available throughout Colorado, so hopefully you are able to find a bottle to enjoy and be a part of Kannah Creek’s history. This will be followed up by the limited release of The Demise of Ivan, a barrel aged Russian imperial stout available in early January.

And with continuing commitment to their community, Kannah Creek has released the inaugural batch of Crossed Irons Irish Ale. They have partnered with the Colorado Chapter of the Terry Farrell Firefighters Fund by donating back to the organization a sales portion of their Crossed Irons bottles. The Crossed Irons, formerly known as Monument Red, earned its new moniker as a tribute to a local firefighter and loyal patron of the brewpub who was diagnosed with leukemia in 2008.

“We saw a chance to help someone in the community who had an impact on a lot of people in the Grand Valley,” states Eric Ross, co-owner.“It just seemed like the right thing to do.”

In an effort to help one of their faithful, the owners also donated a portion of the draft sales to the fire fighter’s family to aid in covering straining medical expenses. “To us, the beer is a reminder of our commitment to our community and to the inspiring individuals who make our jobs worthwhile,” Ross explained.

To continue the mission started in 2008, they have chosen to partner with the Terry Fund, a non-profit whose mission is to provide support to firefighters injured or killed in the line of duty and their affected families. The fund also provides resources for small volunteer departments with minimal financing for necessary training and equipment.

“Without generous donations from friends of the fund like Kannah Creek Brewing Company we would be unable to fulfill our mission of supporting Colorado firefighters and their families with educational, medical, and equipment needs,” explains board member, Doug Lee. All funds raised by this chapter remain in Colorado.

2015 marks a major milestone for Kannah Creek, as they deservedly celebrate their 10th anniversary as a mainstay in the Western Slope brewing industry. Their ongoing dedication to brewing unique and specialty beers, charitable endeavors, and a friendly, inviting atmosphere has assuredly sealed their place as a staple of the community.

Read the full article at http://rmbnonline.brewingnews.com/article/Celebrating+A+Decade+Of+Brewing+And+Philanthropy/1926493/245585/article.html.

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