We just finished wrapping up another glorious brew day, with an iteration of a Strong Ale for this midweek happening.
This batch required the most grain out of any recent batches, with about 35# for the 10-gallon batch. That’s a lot of grain–and our hungry yeast will use every molecule of it to convert it to our higher ABV target.
Here we have our good friend (and videographer) helping grind the grain–it’s easy to get people to help when there is organic beer to be tasted! 
The funny thing about this picture is that all of us at RHB tend to have that look on brew day!
I finally got to try out my burner (after finding the correct regulator), and that baby is Moto Moto! (profuse apologies, but the kids were watching Madagascar 2 yesterday)
This batch of Strong Ale (yet to be officially named) required the highest grain bill yet – 35# for this 10-gal batch! Here is Matt carefully adding the last bit of grain into the mash tun.
Here’s a look at out beautiful 3-tier brewing system; from top to bottom, Hot Liquor Tank, Mash Tun, and Lauter Tun.
This one took a loooong time to reach the target specific gravity; what to do while we wait and watch? Eat of course!
What a dashing group of pure awesome manliness (though I may be excluded now, since I just used “dashing”).
When all was said and done, we ended up with 2 beautiful carboys–doesn’t that look delicious?
I love brewing–the smells are delicious, food is great, and the people are wonderful. Come join us any time on a brew day!
March 3, 2010 at 10:16 pm
Looks good, fellas!
March 5, 2010 at 4:02 am
The strong ale makes me curious about two things…
#1 – What is the target ABV?
and
#2 – Why did you only make enough for me to enjoy for 9 days time? Seems miserly.
March 22, 2010 at 3:01 pm
@ Bren — Thanks! Glad you could come!
@ Donny We’re sitting around 9% right now–how does that work for you? Feel free to order a personal keg whenever you want
April 21, 2010 at 8:18 pm
Hi Dan! Tonight I broke open your beer. Wow! this is really good.
I drank half of it chilled and then let the other half come up to almost room temperature. I have to say I prefer it a little warmer — the nuance of the taste is more evident when it is warmer.
I like the opening flavor — the open is a little tight but by the time its been in your mouth for a bit there is a lot of flavor. Is there some toasting on the grain? I get a hint of toast.
The middle notes are full and very smooth. There is a slight hint of pepper (black) and then it moves into a very open feel in the mouth.
The end note has a bit of spice : vanilla for sure and a bit of cinnamon that lingers nicely.
All around I would eitehr drink this beer on its own or pair it with a sausage and cheese plate with a rustic bread.
Rueben sandwiches would be fabulous as well.
Thank you for sharing this with me. I love it!
April 22, 2010 at 9:43 pm
I happen to be one of the lucky few able to sample (ok, maybe not sample, maybe indulge is a better word) your Batch 7. I was very impressed, I did try it at room temperature to begin with and prefered it over chilled. The similarities to Stone was there but I noticed a sweeter taste to it, almost a citrus flavor. Very smooth yet bold, leaving a nice taste – Christmas in your mouth. You should be proud of this ale and the efforts that were put into it. Batch 7 or name to be determined later was a wonderful part of our Professional Growth Weekend. We did come up with a few suggestions for a name but I will leave that to Brendon to discuss with you. Looking forward to sampling more of your creations in the future.
April 25, 2010 at 9:20 am
To the good folks at Red Hills Brewery, thank you very much for Batch 7. As Bren may have told you our Professional Growth Weekend is always a special time and place for our little tribe and having your Batch 7 along made this year’s event even better. Yes it had a lot of similaraties to AB, but in the end it took on a whole personality of it’s own. Really an enjoyable mellow full bodied taste (very drinkable to steal a phrase), which is quite an achievement for a high ABV brew.
By the way the video was outstanding. You guys truly have a passion for making beer and it really shows in your end product. Thanks for caring so much so the rest of us can reap the rewards of what you love. All the best to Red Hills gang!
April 28, 2010 at 3:12 pm
Dear Red Hills Brewery,
With many thanks and appreciation.
Your timely coordination and quality of brewing Batch 7 Strong Ale (I have witnessed on the video) was much appreciated for our annual Professional Growth Weekend 2010 event on Camano Island.
Batch 7 Strong Ale
The pouring:
Nice color with some head but not to Rocky.
Aroma:
The smell of hops and perhaps a little malt tantalizing taste buds making it difficult to get a sip in prior to a mouth full.
First Sip:
Initially smooth not sweet or bitter and finishing with a slight bitter taste was good.
Mouth Feel:
Good texture with light to medium thickness.
Finish:
Lingering flavors of hops and a little malt with a kicker at the end leaving you with a smile.
Style:
This beer was the same incredible double Arrogant Basterd Ale the Stone Brewery produces which happens to be one of my favorite’s beers.
Thanks again Big Time.
Cheers
Tom
April 28, 2010 at 4:16 pm
Thank you everyone for your wonderful feedback!
@Bren, @Scott, @Chris, @Tom – I am glad we had the opportunity to brew that batch for your Professional Development Weekend, and even more so since you seem to have enjoyed drinking it as much as we did while brewing it! We also quite enjoyed the outcome of this recipe as well–so much so that the reserve stock we have is always being jealously eyed.
@Chris – I also thought that it had very good “drinkability” for such a big beer (I believe it finished up pretty close to 9.7% ABV) – almost too much so for our own good!
@Scott – I can’t wait to hear some of those names (Bzo!)
@Beth – I am happy that you had the ability to try a bottle
@Beth, @Scott – I agree that this beer is at its best slightly warmed. It really does open up and have character then!
@Everyone – Thanks again for your feedback; feel free to stop in during one of our brewdays, if you are able. Easiest way to keep up with that is the Event Calendar of our Facebook Fan Page.
Slainte!