Tasting the Jet Pack and the EXT Chocolate Chili Stout

Yesterday brought about the tasting of the Jet Pack Irish Red.  In attendance were Tim, Kevin and I as well as our friends Sands and Nick.  I must admit I was nervous because we've brewed two other beers since that one and had no idea whether our work flow with cleaning and sanitizing was effective.  I should have listened to Charlie Papazian though: "Relax.  Don't worry.  Have a homebrew."

I've been sick so I can't give it a proper review right now (my nose has been congested) but I will say that it tasted great.  It's definitely a red.  The beer was decanted in to a Samuel Adam's Perfect Pint glass.  The color was a deep amber with a good two finger head that laced as I drank it.

 

The Jet Pack Irish Red

It had almost a fruity quality to it for me.  Only a hint of alcohol in the after taste.  This is a very well balanced, easy everyday drinker.  Those who tried it agreed.  Once I get to feeling 100% I will taste it again and give it a proper review.

In addition to tasting the red we bottled the Bitter Belgian.  This one has turned out better than I expected.  I'll be excited to try it in two weeks once it has conditioned.  I did a comparison with Flying Dog's Raging Bitch and I think I got the idea.

We also brewed up a stout.  Not just a stout, but a stout with chili peppers.  We tasted the peppers and it turns out I didn't pick very hot ones.  But for this go around I'm looking to try the idea.  We'll work on the heat in future batches.  I also plan to age it in secondary for 4 weeks over cocoa nibs with additional roasted peppers.  The bill looks like this.

EXT Chocolae Chili Stout

OG: 1.05

FG: 1.012

IBU: 25.0

60 SRM

ABV:  5.8%

7 lbs Dark DME

1 lb Chocolate Malt (350 L)

.5 lb Black Patent Malt (500 L)

2 Tbsp ground coffee (to steep in partial mash)

1 oz Perle Hop Pellets (60 min)

.5 oz Centennial Hop Pellets (20 min)

.25 lb Chili peppers; halved and tops removed

Safale US-05 Ale Yeast (pitched dry to aerated wort)

Steep grains and coffee in 2 gallons at 160 F.  Sparge with 1 gallon at 160 F to bring boil volume to 3 gallons.  Add 7 lbs DME and bring to a boil.  Add hops and peppers by the schedule.  Chill to 70 F before combining with 2 gallons of pre-boiled water to make 5 gallons of wort.  Aerate and pitch.

Tim brought along one of his stouts to taste.  Don't let him tell you otherwise, it's a good beer.  Personally, it should be submitted to Siciliano's.  He didn't agree, but that's okay, it's all in the spirit of tasting and sharing good brew.  

Here's a few more photos from yesterday.

 

Dare I taste it?

 

 

 

Caliente Cerveza!

  

Sands stirring the EXT

 

Until next time.

Respect Beer.  Drink only the exceptional.

-Mike