Brew Day: Inked and Canela de Vainilla Inked

Today we took step 2 of 7 toawrds prepping for our hopeful investor’s dinner in the spring.  Today we brewed one of our standard beers, Inked (an oatmeal stout), and one of its Brazen counterparts, Canela de Vainilla Inked (cinnamon vanilla).  During this brew session, we worked some on our business plan, and it is getting closer to being done.  We are hoping that before the end of 2017 you will be able to buy a pint from us!

The brew day wasn’t as great as we had hoped.  First, it was actually cold in San Antonio.  Not complaining… because I complain about the heat most of the year, but still.  Cold.  Made all the hot liquids look cool, though.  Secondly, we ended up low in both our volume of beer and our Original Gravity (potential alcohol).  So, likely, Inked and CdV Inked are going to be lower than their original expectations, unless the Final Gravity ends lower (and dryer) as well. These issues of small variations will be less problematic when we have a more automated system.  As of now we are a very manual process, which means lots of opportunity to introduce human error.

We are going to be brewing a lot, and brewing more than we can serve at one investor’s dinner, so we intend to have some tastings this spring as well.  If you have an idea of a place we can serve homebrew (the rules per TABC: the location must not have a license to serve alcohol, and we need to be able to give it away in return for a “review,” so we will be asking for feedback) please email ryan@brazenbexarbrewing.com and we’ll be best buddies.

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Ryan, checking Inked on the refractometer.

Looking forward to see how these turn out… 🙂

Brew Day Playlist:
A Tribe Called Quest: We Got it From Here… Thank You 4 Your Service
Beastie Boys: Ill Communication
CZARFACE: A Fistful of Peril
Dangerdoom: Be Afraid, Be Very Afraid
Deftones: B-Sides and Rarities
Devo: Freedom of Choice
Alice In Chains: Nothing Safe

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Brew Day: Lupulus Texensis

I was thinking about it last night, and realized that I never posted the Brew Day Blog from our most recent beer, and this is gonna be a cool one!  Back in the spring I thought “I wonder what kind of yeast lives on bluebonnets?”  How much more Texas, and how much more San Antonio could a beer be than one fermented with bluebonnet yeast?  So I tossed some bluebonnets that were growing in my neighborhood in some unfermented wort and let it sit for a few months.  I saw some bubbles in the first few days so I knew we had something on there… not sure if it was something good or bad, but we had something.

Started early, so some morning coffee from my Branchline cup.

Started early, so some morning coffee from my Branchline cup.

Our new burner, with 72,000 BTUs of sexiness

Our new burner, with 72,000 BTUs of sexiness

I ramped that up with a yeast starter and made a quick 1 gallon very simple pale ale.  And it was tasty.  It’s most definitely a strain of Brett, but I’m pretty sure it’s not Brett B or Brett C.  Once we had proof of concept, we decided to go with an all-Brett (all-bluebonnet) IPA.  Since hops are Humulus lupulus and bluebonnets are Lupinus texensis, we decided that our bluebonnet IPA would be Lupulus Texensis.  Now, because this was already a week ago, I was able to get a taste on Sunday when I was checking the gravity (looks like LT is coming in around 6.75%) I am excited to say that it’s even better than I hoped.  It’s sweet up front, with a soft bitterness, then a healthy – but not overwhelming – funk on the back end.

Vorlauf!

Vorlauf!

Using some new hops on this one

Using some new hops on this one

I am excited to have an IPA that is going to evolve. It’s being dry-hopped right now and should be pretty hoppy by the time it goes in the bottles.  I expect that for the first few months it will be a nice, sweet, hoppy and somewhat funky beer.  With some time on it I think we will see the hops fade, and the funk become more pronounced.  It will be nice to have an IPA that will evolve with time and not have to be consumed as soon as possible… I wonder what LT will be like in a year?  On a related note, I got a taste of #150 (it’s taking on beautiful flavors in the barrel) and #105 which was pretty damned good for an incredibly green barleywine.  Things are looking good!

The last of the hops go for a dip

The last of the hops go for a dip

A little taste... loving the color

A little taste… loving the color

Brew Day Playlist:
That Handsome Devil: That Handsome Devil
Wick-It the Instigator: Grindhouse Basterds
The Pharcyde: Bizarre Ride II The Pharcyde
Dangerdoom: Occult Hymn
Aphex Twin: Come to Daddy