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Episode 39 - Cinnamon Roll Imperial Stout
117 Plays5 years ago
On this episode we finally brew our Cinnamon Roll Imperial Stout. With the help of our friends at Fannies we whip up a big imperial stout with 4 JUMBO cinnamon rolls in the mash. We also sample Tony's Blonde Ale and drink a couple of other beers along the way.
Fannie's Cafe https://www.fanniescafe.com/
Theme music provided by Myke Kelli (@mykekelli)
Break music provided by The English Softhearts (@englishsofthearts)
Outro provided by Fluid Minds (@fluidminds)
Check out all our episodes at www.themaltinghour.com
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Transcript
Introduction and Podcast Focus
00:00:04
Speaker
What's the haps on the hops? Guyies, that's peace This the molten hour where we talk about our drink And tell you what we think, every other week And if we get drunk, well we might slur our speech Got the gift of ab, the friends who wish you had Join us for a drink, join us for a laugh Time is never wasted, way you're getting wasted The molten hour here, people, people taking places People, people taking places People, people taking places
00:00:37
Speaker
Welcome to The Vaulting Hour. I am Tony Golic. And I'm Brandon Winninger. Welcome to another week of beer talk. Why don't we just call the show Beer Talk? There's probably a show called Beer Talk. No, I think there's one called Talk Beer. Talk Beer? Yeah, probably. We should know the competition. I mean, our fellow beer podcasters.
00:00:55
Speaker
Anyways, welcome to another week. I appreciate you guys joining us. This week, we are going back to basically what this show was originally founded on, which is homebrewing. And we are finally brewing. Brandon, what are we brewing? Our cinnamon roll stout.
Brewing Session and Change of Plans
00:01:12
Speaker
Yes, with the cinnamon. Insert applause, which if you can hear, possibly, it is raining. We are in Brandon's garage brewing.
00:01:20
Speaker
doing this episode and it is the rain sounds like applause right now yeah so you gotta got some cinnamon buns from Fanny's and our good friend Stephanie helped us out there and we added it to our big imperial stout that we're brewing so we should hopefully be able to drink this I would think
00:01:40
Speaker
Ah, it seems to be not really in the middle of November yet, but I would say a month from now, we should be able to have our first full pour off of this, depending on what we end up doing with this. Well, I'm super excited about this beer. You and I have talked about this beer for over a year. Yeah.
00:01:57
Speaker
about wanting to do it and you basically, you pulled the trigger at this one. So the original plan tonight was we were going to, we were going to podcast, like we normally do, but we were going to grill and talk about combinations of beer and grilling and stuff like that. The weather did not cooperate, as you may be hearing, and we decided that
00:02:23
Speaker
screw it, let's just brew. Why not brew? So we're here now brewing the stout in my garage. And so far, things are going as planned. Yes, the flame only went out twice for the heating up the- And we did not die. Correct. So that's good. Yeah, the propane, we were able to smell it.
00:02:43
Speaker
of
Sharing Past Brewing Experiences
00:03:04
Speaker
a straight up just beer. In fact, the last time I did it, I had to straight up beer. It was a cream ale with cinnamon churros. And then before that it was, I tried doing my...
00:03:07
Speaker
the
00:03:15
Speaker
a Sierra Nevada pale ale clone that I somehow effed up, whether it was the grains or my calculations, I ended up with like a seven and a half or almost eight percent pale ale of Sierra Nevada. But anyways, so I did a beer, I just call it Blondale, and it's basically a smash beer, single malt and single hop. I used two row from Breeze and one ounce of Cascade, and then to speed up the process, because I'm impatient, I used Omega Yeast
00:03:42
Speaker
hot head kavikis, which is Norwegian yeast, which I let this ferment for about two and a half days till it was done at 95 degrees.
00:03:51
Speaker
How do you do the 95 degrees? I have a thermal wrap. Yeah, thermal wrap goes around it. And I hook it up to my ink bird or connect to my ink bird to it or hook it up to the ink bird, set it in 94, wrap it around it. And then for the first two days, I had a towel around it just to kind of lock everything in.
Recent Brew and Quick Fixes
00:04:10
Speaker
Here comes somebody driving by. Nice. Just a key. They're driving very slow through your alley.
00:04:17
Speaker
Very safe. Oh, nope, they're taking off. Anyway, so yeah, so Cascade, Pale Mall, and Kavike East. Brandon, what's your impersonation? What's your impersonation? This is only our second beer, impression of this beer. This is good. It's very, and again, you don't know what the ABV is on it. Oh yeah, I'll talk about that in a second.
00:04:41
Speaker
It's very light. I mean, it feels very light. But it's smooth drinking. It's very the carbonation is perfect on it. Like I love this. And I'm almost through this. Yeah, I should have brought I almost brought a full growler. But I was like, I didn't know how much you could have filled up my growler.
00:05:01
Speaker
That was clean, by the way. Last time you came by for the election, I had it cleaned. It was sitting. And I didn't even put that together. Like, oh, I could have gave that to you. Yeah, I agree with you. I like the way this turned out. The quick carbonation method worked out great, especially because I figured out one of these kegs, the keg that this is in. Something's wrong with the poppet. I have to fix it because it is leaking. It leaks CO2. And so when I put it on, I put it on at like 50 PSI.
00:05:25
Speaker
and I heard a leak and I kept moving around, moving around. I'm like, forget it. I pulled it off, shook it up, hit it again, let it sit, it was cold, I stayed up. I think I kegged it yesterday at seven, so about 24 hours ago I kegged this. I shook it a couple times, hit it with more PSI, took it off, let it sit, did it three more times today.
00:05:44
Speaker
good carbonation. I like the way this beer turned out. It's going to look really nice when it clears up because it's the first couple pours, so it's still a little hazy. I mean, I enjoy the haziness. Yeah, it doesn't bother me. It just looked really nice when I pulled my sample from it yesterday and I was like, oh, that looks like good beer. Yeah. And it's weird because I'm getting this subtle undertone of like almost like
00:06:08
Speaker
I don't know why, but I'm tasting like lemon lime. Ooh. Okay. Very subtle. And I'm like, Oh, it's almost like.
00:06:15
Speaker
a re-carbonated flat, like, Sprite type thing. I don't know. I'm just trying to associate it with something that I may know. But I don't know why. But I'm getting some lemon in there. There is a fruitiness. And that comes from, well, there's fruitiness. I use Cascade Hop. So that's kind of piney grape fruity, citrusy. Yeah. And also, the hot head kavik strain also puts off this fruitiness to it. The last time you had a beer,
00:06:44
Speaker
with that strain was the last beer I think we drank of mine on here, which was when I brought it, me, you and Clark drank it and you were saying candied apricot.
00:06:53
Speaker
Oh, yeah. So it's the same strain in the same way I did it. I just like how fast it ferments and how clean it tastes. So are those, is that a wet yeast? Yeah, yeah. It comes in the pouch. And it's 150 million cells. So when I buy this yeast, I buy it because I'm impatient and I like the way it tastes. And plus, I think it's cool that I can ferment it.
00:07:19
Speaker
95 degrees, upwards of 95 degrees, and get a beer that just tastes great. It's just, I don't know. Great in the sense that, to me, this is my most beer-flavored beer that I brewed that's not a lager. Yeah. I mean, I wish I brought more. No, I agree. It was kind of a banana-y to it as well. Yes, yeah.
00:07:43
Speaker
which isn't bad, not banana in the sense of heffa-wise, but it's just a little, there's a lot of fruit going on. It's very fruit-forward. But yeah, that's it. But it is super well-balanced, super clean drinking. And yeah, that carbonation, man, you did it perfectly. If you would have went longer, that would have been sparkling. Yes. You know what?
00:08:09
Speaker
And I can see how this would be enjoyable as something sparkling, but like something is like you want to drink a pint of it, this works. If you went sparkling, which you could, it'd be like, you know, you have a glass, almost like a champagne almost. Yeah. Yeah. And I think that's what the, you know, at the point that you say that because it's not a sweet beer. It's kind of dry. It's like, it reminds me of, if that carbonation was like that, it'd be like a dry champagne. Yes. Agreed. But yeah, I like this. So this is, this is my, um, I'm tired, not tired. I just, I don't want to buy,
00:08:38
Speaker
With all the beers that are out right now, that we're buying, that if anybody's, you know, you guys are following us on Fridays, we're doing this Friday features. All these beers lately that we've done on the show have been or talked about have been these big stouts. And so the last, no, this last Friday, Brandon, you did a barrel age one. That one looked really good Boulevard. The, was that a rum barrel or bourbon barrel age quad?
00:09:02
Speaker
Yes, yeah, so the
Local Beer Scene and Brewing Intentions
00:09:03
Speaker
barrel age, is it, no, barrel quad? Yeah. Yeah, I think it's just barrel quad. Yeah, so it's their take on an abbey. And so the cool thing about it is when they put it in the barrels and it lose, you know, you lose, you have loss, obviously, from evaporation, which is called the angel's share. And we said it in the description, I pulled from their website. They topped it off with cherries. That's awesome.
00:09:31
Speaker
and you totally get that cherry in there. Yeah, I don't think I've ever had that one. That's awesome. It's a really good beer. And so that was one of the ones that I bought in the mix six, I think, when we did.
00:09:42
Speaker
Or no. I may have bought that when I was in St. Joseph. Talk about vacation beers. Oh, right. Yes. I did buy it there. Good pickup. I mean, they do sell Boulevard here. So that is something that we should look for. Because I would love to have that beer again. Because I love the Abby style ales. The quads are phenomenal. Yeah, the only Belgian we've
00:10:09
Speaker
We've only had one Belgian beer. I think it was the Triples. That's all they've really done on this show. I don't think we have any quads or other than your posts. But yeah, going back to that, the Friday features that we were doing, the first couple that we posted, the Pale Ale and I forgot the other one. It's just very simple because we've been doing all these big beers. And that was an exception. But because of all these beers like that and the barrel aged beers and these fruited beers, and it's just that time of year,
00:10:36
Speaker
All these beers are coming out, and especially in Chicago, I sent you and Clark a text about, god damn it, why are all these? Why does everything get released at the same time? I can't. Thank god that Rev does spread out a little bit other than right now. A little bit. A couple weeks. Well, yeah, I'll take that, man. But yeah, that's good. That's why I made this beer. Because I didn't want to buy all the crazy good beer that I buy a four pack of. And it's like, OK, I have one. I'm going to have one.
00:11:04
Speaker
maybe in a couple days or a week or a month later, you know, not aging it too long. But I wanted something on tap that was drinkable. That wasn't the pumpkin beer that I have because we still have to do that episode soon. Yeah. And I still have my Oktoberfest and my pumpkin beer. Oh, you still have your Oktoberfest on tap? Oh, yeah. Oh, I'm having one of those while I'm here tonight, man. That's OK. Yeah.
00:11:28
Speaker
Ah, yeah, that's a good beer. So I just wanted to talk about that real quick. No, I mean, this turned out really well, man. Thank you. For as simple as it was.
00:11:40
Speaker
there's a lot of flavor and it's, it's good drinkable. And like, again, this would be something you should do like in the summer too, because this is a very good, like hot weather day beer. It's good lawnmower beer. Oh, Oh yeah. You, you had mentioned about the ABV. I don't know what happened during the brew. Uh, I was by myself. Oh geez. I keep it in the court. Sorry. I was, uh, by myself brewing in my garage and I, I,
00:12:05
Speaker
Good to the last drop. Somehow, when the boil was done, I only boiled for 60 minutes. When I went to go empty it into my bucket, I only had three gallons. And I checked the gravity and I was looking at like an 8% beer. And I was like, Jesus, this is not why I brewed this beer. This is any other beer I'd been like, ah.
00:12:27
Speaker
whatever that's what I ended up with. But I specifically wanted an easy drinking beer. So I was freaking out. And then I remembered, oh, that's right. During the old days of doing extract brewing, you'd have to top off with cold water at the end of the boil.
00:12:45
Speaker
So that's what I did. I ran some filtered water, about two gallons, while I was watching the bears get annihilated, and I poured it on top, stirred it up, sealed it, done, and that's right. So I'm gonna guess it's about a four and a half to five percent beer. Or four to five percent beer. But yeah, I ended up with, yeah, it has to be about four and a half to five because I think I ended up with a four gallons once it was done fermenting, so.
00:13:09
Speaker
Well, it turned out well. Good job. Thank you. Thank you very much. Oh, yes. Insert applause. Moraine? No? OK. I do want to talk about this cinnamon roll style, because that's why we're doing this show. That's OK with you.
Cinnamon Roll Stout Recipe Exploration
00:13:21
Speaker
I'm just going to talk about what we this this this. Thank you for transitioning, because I was going to transition. Oh, into it? Yeah. Oh, good job. By the way, there's two more beers here, if you want to crack open.
00:13:32
Speaker
See, most of the time, Brandon, when I do this by Brandon's house, when we're doing specific shows or I come by Brandon as a hangout, Brandon, we've emptied his cellar. And it feels good the times that I can come by his house and bring good beers to share. Irony is the one that he is opening up is one that he bought for me for my birthday. And I told him I would save to drink with him.
00:13:54
Speaker
But before we talk about that, I'm just going to run down what we're doing for this particular beer, the cinnamon roll stout. Right now, we're calling it the cinnamon roll stout. We'll figure out what it's going to be. The grain bill for it, we went with just
00:14:09
Speaker
16 pounds of pale malt, which I believe is Breeze malt, we ended up using. We got it from Golly Ingredients from Nome Brew. Nome Brew, thank you very much, as usual, for being a great local homebrew shop. So we're just doing 16 pounds of the pale malt two-row. We did two and a half pounds of the Breeze chocolate malt. So that's going to give us basically a coffee flavor, and it's going to add the darkness to the beer.
00:14:35
Speaker
Kind of on that, remember, we were pouring it into the mash, and I was like, man, it smells like coffee. Yeah. It was awesome. And it reminded me that I haven't brewed a stout since last Halloween, and we did the almond joy beer, which turned out pretty good.
00:14:51
Speaker
Speaking of coffee, we're drinking a coffee dino s'mores from Offcolor, who tonight is phobab, virtual phobab. They want something for some Belgian barrel-aged beer. They got their place in something. Congratulations to them. Thanks for making dino s'mores. Anyways, so.
00:15:07
Speaker
We also did a pound of flaked oats. That is good for mouthfeel and body to the beer, surrender to that. They didn't have caramel crystal 20. One pound of that, so. 120. 120, yeah, sorry. They probably had caramel crystal 20. So I don't know if my math is right. It's probably not. It's probably going to up the ABV, which is fine, because we were shooting for an imperial snow. So I added it to beer Smith, and it went up 0.1.
00:15:34
Speaker
Okay, so instead of doing one pound of the 120, we did two pounds of the 60.
00:15:41
Speaker
We also added a pound of the carapels dextrin, which is also going to add more body. We're shooting for something kind of chewy when it comes to mouth feel here. We're going to add eight ounces of a half pound of milk sugar lactose to this, to the sweetness. Two ounces of Chinook, which gives about 61 IBUs because we need that bitterness to help balance that sweetness, especially with the lactose that's in there.
00:16:06
Speaker
And we are going to ferment it with saffail US05. We're throwing two packages of yeast in there because it's very clean yeast as well. And we also have four fannies, cinnamon rolls in there. Now, we don't know how that's going to turn out. We know that, you know, it looks cool for a picture and it's awesome to know that our friend cinnamon rolls are in this beer.
00:16:28
Speaker
What is it gonna actually do to it? Not sure. Maybe ruin the head retention. Maybe up the alcohol. But Brandon also has a tincture of vanilla beans. I do. That we are gonna be adding to this once we go to...
00:16:42
Speaker
Yeah, I think should we do that week? Ferment or keg? I think keg. I think keg makes the most sense. Yeah, well, so because it's the tincture of vanilla is in vodka. And I don't want to throw it in because that might kill the yeast. Correct. Ooh, by the way, this downward smore still tastes great. Yeah. Oh, yeah. That coffee. So this was from last year. Did I bring this for your birthday or when did I? Yeah, it was for my birthday. You brought over a four pack of this for my birthday. And I was like, that was like the best birthday ever. Right before, you know, the whole world went to shit.
00:17:11
Speaker
Oh, yeah. Wait, so that was this year? This year, yeah. But this was the dinosmores from around this time. They still had the four bags. Anyways. Yep. So yeah, so that's what we're going to do with the ABV. Oh, we also bought some because we run into problems sometimes.
00:17:28
Speaker
Is our equipment 100% calibrated? No. Are we lazy about it? Kind of. Can we fix it? Yes. Are we going to do it? Maybe. But in case our numbers don't hit what we want, instead of boiling it down longer so that we have the ABV desired or the original gravity desired, we did buy some dark liquid extract. And we're going to add that to it if need be. And if we don't need it,
00:17:56
Speaker
Well, then we got some dark liquid extract for another beer for another day. You know, it's crazy how quick we went through that DME that we had gotten. Yes. Because we did doomslayer. How much was that? 50 pounds. Yeah. 50 pounds of it. It was 50 pounds of that. Oh, and then did we get the lactose from there, too? Mm-hmm. Yeah, so we still have the lactose. We got plenty of lactose. Yeah, it was 50 pounds of DME. And like, I mean, we were experimenting at the time because, you know, as the 212 Brew Club, we do.
00:18:25
Speaker
Yeah, I'm surprised. That was, I think, the last of it. We had that. We're just like, let's do it.
00:18:31
Speaker
Yeah, that's right. I totally forgot about that. Because I think a 50-pound bag of it can, I mean, if we were to store it correctly, it could go a long way for us. Yeah, and I think when we brewed the last batch of like Soul Survivor that went into the barrel, that's when we used pretty much the last of it. Yeah, that was it. I used like four pounds that went in there. Yeah, that was pretty awesome. The only time I used any solo was when I did, I used like five pounds to do a hoppy brown ale.
00:18:58
Speaker
I was going to do an IPA, but I wasn't sure how dark it was going to turn out. And then it's being a happy brown ale. That was it. Yeah, so I mean, I don't know exactly what's really the difference between the dry malt extract or the liquid. So as far as concentration goes, so this is like a three-pound jar. Yeah. Is that the equivalent of three pounds dry? Or is it the equivalent of 12 pounds dry? I don't know. I believe.
00:19:24
Speaker
And if I'm wrong on this, Mike, you can let me know. I believe that there isn't a difference other than how it is put together. Because dry malt extract, that's basically the sugar in powdered form. So all the sugars have been taken out of the grain. And the jar of the liquid malt extract is basically boiled down wort. So it's just all that water is gone, and now it's just the syrup.
00:19:53
Speaker
I can put that shit on pancakes, baby. We should do an episode. I saw the wheels turning like, oh shit. Really? We should give that a shot. Hey, quick question. What, not as for the show, but for the brewing, where are we on
Brewing Techniques and Adjustments
00:20:09
Speaker
our timer? Because we're going to have to start some water soon, baby. 32 minutes.
00:20:14
Speaker
We got a little time, I guess. So actually, so as far as the brew goes, what do we have to do for what's our next, what's our water volume? So I believe it's, so we started off with 7.2.
00:20:30
Speaker
Yeah, which, you know, again, so we're using your setup. So I'm not used to how it's all set up. But yeah, so we have 7.22 gallons to mash in 156 degrees. We got it up to it. It's very chilly out and it's raining here in Chicago. We got it to 180. Then by the time we
00:20:51
Speaker
Got the water into the mash ton, added the grains, added the cinnamon buns. We got it down to 154, so I'm pretty excited, happy about that. Then we're gonna have to add 2.6 gallons of water. So I have 2.7 gallons of water mashed out at 168. So that'll be good.
00:21:11
Speaker
And actually, looking at this, we're going to have to make an adjustment to that. But yeah, so from there, then we're going to boil. And it's a pretty simple boil. I'm almost positive that it's just, yeah, two ounces of Chinook for 60 minutes right at the beginning. We'll let it boil. Once the boil is complete, we're going to take a gravity reading and see where we're at as far as the gravity goes.
00:21:39
Speaker
It does not meet our liking. We will go ahead and add some of the dark liquid malt extract to up it. Basically just add some sugar that won't dry it out.
00:21:51
Speaker
You know, we're gonna have a big chewy beer here. And I had some other ideas and I'm like, chewy? I had some ideas of what I thought we could do to this. And I don't know, I know you and I kind of talked about it, that what if we added some coffee to it? What if we, I've got some toasted oak chips that we could put in bourbon if we wanted to do that. I think,
00:22:15
Speaker
We just go, we're going to have to add cinnamon to it at some point. So just going back to talk about stuff. The calculations you're looking at were not calibrated to mine, right? They are. I have Brandon's match done in here. OK. Well, because this is telling me that we should have done 7.5 gallons of water. Uh-oh. Well, we're going to find out how much. And then 2.8.
00:22:40
Speaker
at a 204 degrees and then a fly sparge yeah we're not gonna be doing all that baby okay we're good all right see what i mean just flying just flying by the seat of our pants when it comes to brew days making it work i mean if we really wanted to with the seven gallons of wine as i rub the mash time with what we have in here now we could easily just boil this yeah i mean and and i think we'd probably come
00:23:08
Speaker
Yeah, I don't know. I don't know how close we would come to what we'd have as far as volume goes. But I mean, that first runnings, I mean, that's just, that'd be the best beer right there. Yeah. But, you know, we want to do five gallons. Do we need five gallons?
00:23:25
Speaker
Um, I don't know. I figure out how we're going to break it up too. No, it's okay. Mike has three, uh, two, three gallon kegs in my house that he wants back that I haven't used. I want to get them back to him, but I also want to use it for this so we can use it. But differences.
00:23:43
Speaker
You gotta get pin lock connections. They're pin locks. They're not ball locks. I've got some pin locks. Cool. All right, cool. Well, uh, yeah. So those, oh, wait. So the, the kegs are pin locks. Yeah. So you have to get the special connectors for it. The only 10 bucks piece. Don't worry. I got extra ball locks.
00:24:00
Speaker
Sorry, Mike, we're going to mess with your kicks. Yeah, so that's what I was thinking. So if we wanted to, I mean, if either one of us wanted to add like coffee to it, or if we did the, you know, I, no, I just for this, I want to do as it is. Let's not go crazy. Yeah. And especially like if we're going to be adding the
Final Touches and Brewing Excitement
00:24:18
Speaker
vanilla. So
00:24:20
Speaker
I opened the tincture today because I haven't opened it since I put it in there. It was like blast of vanilla. It was like, oh, but that is like the vocals go away. The fucking vanilla, though. Oh, I'm so excited for this. Like, thank you for handling and taking care of that and getting that made. And so it's funny because I have it. So I have it in a ball jar and I did. So I think I got 10 vines of Madagascar vanilla and I did
00:24:49
Speaker
Five of them in there. And I filled it up to the top. Not to the top, just to cover the stuff. But I'm surprised that it's still kind of clear. Not clear, but you can still see through it. I'm waiting for it to get thick. Yeah. I think five beans is not going to get... It's brown though, right? Oh, yeah. Totally. And I can do... I have more so I can do more. True.
00:25:14
Speaker
I'd like to smell it tonight. Hey, Brandon, I'd like to smell it tonight. Can I smell your vanilla?
00:25:20
Speaker
I'm gonna do it and check it out. We should, you know, if you got any more stouts lying around, we should just add some, we could test the tincture with it. Let's do it. Let's do it. It's stout night. I'm melting. All right. Well, shit. What else we got going on, man? What else is new? Because unfortunately with doing a homebrew episode, I don't want to like, you know, sit around and while people, while we're brewing. Let's wait for this.
00:25:46
Speaker
You guys want to wait? Honestly, I'm just excited that we're finally doing this. And I'm looking forward to when we get to drink this. We were going to try and get Stephanie from Fanny to join us tonight. Ochiha was not available. She did say that she would come on when it was ready to drink. And I said, not in your life. You know, I am curious. I'm always curious. But when we drain, when we empty the mash,
00:26:17
Speaker
I want to try that cinnamon roll. That's in there? Yeah. All right. I'm going to eat that soggy cinnamon roll. Oh my god. Oh, by the way, we were originally going to add six, but our wives wanted one each. Yeah. Well, and these are big cinnamon rolls. These are not small. If you're looking on Instagram, you'll see how big the cinnamon rolls are.
00:26:37
Speaker
And yeah, well, and we didn't even talk to like, I think yesterday we're texting, you know, it's like, you know, generally if we just throw in one, like accounts, it's a cinnamon roll step. Which we were going to do. And it depended on how much we could get, but we actually had six made just for us. Yeah, which is very nice. Thank you, Stephanie and everybody at Fanny's.
00:26:54
Speaker
It's very nice. And we, I brought them home and my wife was like, I think you only need five. And then Tony came over and he, his wife had said like, you don't need to put all of them there. So turns out we're saving two for our wife.
00:27:10
Speaker
Yes. Thank you wives for letting us, uh, or not letting us, uh, yeah, kind of letting us that, uh, for supporting us in our ventures of home brewing and podcasts. Yeah. But I also, you know what I, I, as we put them in there and like it kind of clouded up, I was like, you know what, four is probably a good number. Yeah. I think that's, you know, and I was like, as we put them in, I was breaking them up by hand, trying to like, you know, get more stuff in there.
00:27:36
Speaker
Did you get a picture of it all in my hands at all? Uh, I don't know. I think so. Removing it from the tray was a pain in the ass. Like, it was... It was a lot of fun, but... It's not a pain in the ass. It's just too sticky. It's just... It was really sticky. My hands were covered in frosting. I didn't get anything from you. But I can't get that.
00:27:53
Speaker
Oh, that's a good one. I like that. That looks so good. Laura, I'll be lucky if I make it home with that. Yeah. I mean, these are awesome cinnamon rolls. They're so good. If you live in Chicago, look up fannies. If I am on Facebook, we'll put a link to them on this episode. Definitely get those cinnamon buns. And they have great food over there.
00:28:16
Speaker
And if you're in Chicago and you want to try to brew this beer, like we talked about the Grain Bell, we'll give you everything if you want. Yeah. And you've got to get them fanny cinnamon. Yeah. Yeah, definitely. It'd be very cool if somebody else brewed this beer. I know a lot of home brewers that I still need to, I talk to regularly and I've traded beers with. And I'm friends with them on Facebook that we need to have involved with the show one day.
00:28:39
Speaker
Yeah. So, so Fanny's makes another variation of this called the sunrise roll. Yes. And apparently
00:28:48
Speaker
Nowadays, it only gets made when I can play it on Facebook and ask for it. And then Alex, thank you very much. Usually thanks, Alex. It goes and makes some of them like messages means like, I've got sunrise rose. You want them? So this, if we ever wanted to do like an, uh, an orangy kind of stout, we can have fun with that.
00:29:10
Speaker
Yeah, I think that would be kind of the next thing we play on. I think the orange would almost probably come through a little bit with that.
00:29:18
Speaker
particular cinnamon roll. Yeah. Because using that adjunct in the marriage. Well, yeah. Because what we're getting from this is just going to be the sugar mostly. Yeah. And we're going to supplement it with vanilla. So that's going to overtake whatever the icing. And adding some cinnamon. I think some cinnamon sticks either to actually now I think about it. I'm brainstorming here. Do you have ground cinnamon still? Yeah.
00:29:46
Speaker
I got some Saigon cinnamon. Really? I don't know. Something crazy. We might be adding something to the boil, my friend. All right. Not like my pumpkin stout, but a little bit. Not pumpkin. My pumpkin beer is in general. But I think maybe adding a little bit of flame out would be pretty good. OK. I'm down. I know. Cool, cool. You want to take a break? Let's take a break. Let's take a break so we can get the water going, baby.
00:30:29
Speaker
Stuck on, and on, and on Stuck on, and on, and on
00:30:59
Speaker
Back on, trail mill, rotate H Get away, clean up in aisle three You're nothing around here, buddy You'll never amount to nothing You're a number Punch in, punch out, that's what life's about Stock your artist of the world tonight Come on, baby, gonna get it right, get it right
00:31:30
Speaker
Get it right Get it right
00:32:15
Speaker
We're gonna rule! We're gonna rule! We're gonna rule! We're gonna rule! Jelly and toast every day of my life Gotta find someone to make me my wife, my wife
00:32:44
Speaker
And we're back!
00:32:54
Speaker
I don't know if people actually realize this, that when Brandon does that, I honestly, there's a lot of times where I don't know that we're actually recording. And so it does really catch me off guard. That laugh has always been real, that I think it's funny that he gets me on it. And so we're back, and we're both drinking different beers. So Tony is actually drinking my Coberfest, which I've bragged about. Do we drink this on a show?
00:33:24
Speaker
I think, did we or no? Yeah, we did. We did. Because you and Clark both talked about it on the episode we did. When we did our... Was it the pumpkin? Yeah. Yeah. Yeah. Because we started with that. That's right. Or, no, was it on that show? Yeah.
00:33:44
Speaker
Whatever, yeah. Because we started with that. You guys raved about it. Yeah. Oh, god. Cat on the back. And I am still very much in line. It's cleared up very nicely. It's almost, Chris, it's getting there. There's a slight haze, but I don't give a shit about that. It is just a really good beer. This is like the perfect weather. It's about fucking 47 degrees right now outside. We're in the garage.
00:34:10
Speaker
Excuse me, keep it as warm as possible, and it's the perfect beer for this. Yeah, because it was funny, because I think earlier this week, I was talking about something, and I was like, oh yeah, it would be great Oktoberfest beer, and my wife was like, is there still Oktoberfest left? And I was like, yes.
00:34:27
Speaker
She's like, can I have some? Literally, I've been reserving it mostly because she likes it. I haven't been touching it. I've been drinking my pumpkin pie beer that actually I haven't named yet. Yeah, you should. And we did mention that before. We do have four pumpkin beers that we will be revisiting very soon. I would say sometime this month we'll probably
00:34:51
Speaker
have that episode. We've been waiting for our number one fan, Mike, who got away. He went away on a trip, a nice little round trip. He's home now. Well, yeah, today you come home. But he's got... No, they came home Wednesday, right? No, no, no. No, they came home today. Oh, I thought it was Wednesday to Wednesday. No, no. Wednesday till that next Saturday. Now everybody knows that their house was totally open to get in there and get Mike's sweet brew stuff and vape stuff. That's why we took it all.
00:35:16
Speaker
Um yeah he uh he did a really interesting version which I haven't he gave me a sample of it and it's a little under carbonated and I haven't fully I haven't done a carbonation test on it sorry Mike um but I will probably do that this week to taste it he did a dry Irish stout version of it so it won't be it won't be a part of the blind tasting that we're going to do um but it is a cool idea and I briefly remember trying it on Halloween
00:35:42
Speaker
he stopped by and it was like he brought a growler slightly in a carbonated and The reason why I don't really remember is because I ended up after you had stopped by I would say maybe an hour or two later. Oh, yes
00:35:55
Speaker
I had a THC gummy. I was told that it was going to be very low. I was like, okay, kids, don't mix gummies and beers, okay? Do one or the other. One or the other, it never works out if you're mixing both. It reminds me, I have a story to tell you in a little bit.
00:36:16
Speaker
Mm-hmm. Off mic? Yeah. Off mic's wearing? Great, great, great, great. Anyways, so yeah, so what are you drinking, Brandon? Because you gave me your delicious homebrew. This is a great homebrew episode, by the way. So I'm harkening back to our episode from Aleman. I'm drinking the Ladies' Man. Yeah, our good friends at Aleman. Yeah, so they gifted us, when we left, each with like a six-pack of Ladies' Man, and I've had them sitting.
00:36:44
Speaker
I have them sitting. I have like two left. I was going to say like, you haven't been drinking. Maybe one left. Yeah. So yeah, I love this beer, man. This is just a solid. And again, I wish I go, when I drink a beer, I'm like, God, this is perfect for like this weather. And this and that. Yeah. I mean, it's great now, but man, this is totally, this is definitely a summer beer.
00:37:08
Speaker
Yeah, which is why we lucked out and featured that on the summer beer episode. This is the third time this beer has made an appearance. This is the most non-barrel-aged beer that has been featured on this show. Yeah. And I mean, Elvin, they kill it, man. I want to hang out with those guys again sometime soon. And we will. Yeah. So again, once again, kudos to Jim, Nate,
00:37:36
Speaker
uh and brad for having us i was wondering if you're gonna get it i was gonna let you see if you can get it out so so here's the caveat the reason the reason i always hesitate when i say brad uh is because i don't know if he wants this known but his real name is william uh so like that on facebook like i see william i'm like what the fuck is that oh it's brad
00:38:03
Speaker
But yeah, so I never put that together. So yeah, you guys just do a phenomenal job of like making solid beers and.
00:38:13
Speaker
Um, when I go to binnies, I see you guys like they're there, they're represented. Yeah. And, and, and, which is funny because like, I'll go there and the last couple of times I went, I went to go buy something specific, but I was like, Oh, you know what? Maybe I'll get some soul, man, if they had it. And there was like one six pack left or whatever, whatever they serve it in. And I was like, Oh.
00:38:34
Speaker
I don't want to be the guy to take the last one. And again, because if it isn't refilled, I don't think that there's enough. But yeah, I will start doing that and buying more just to make that demand even higher. Yeah, I'm not going to throw any particular binnies under the bus. But when we were done with that Ailman episode, I did go to a binnies. And I stopped over there. And I was like, you know, I really enjoyed the Dayman, the IPA.
00:39:04
Speaker
and I wanted to get some, and unfortunately the binnies that I went to, it was about, maybe I should have asked the guys how old, I don't know maybe we talked about it, it was about two months old, it was covered in the sticker that was sitting there, and I just didn't, I mean not that I didn't want to buy it because,
00:39:22
Speaker
Hey, I'm a snob but but some of these some places just leave beers on the shelf for too long and if it's not cold it's not going to taste good. Yeah, and I didn't and not that I don't want to give my nail man. But I think I need to find out who they deliver to regularly and where I can get it fresh because that day man still stands out as
00:39:41
Speaker
my favorite IPA of this year. And you know what? That gives me an idea. That gives me an idea for the end of the year this year. Now we have a Christmas beer episode we're going to do, which we're going to record soon. So we don't have to try and do something during the holidays. It's a pandemic. I think we need to do an end of the year episode where maybe we go and think about the beers that we had this year.
00:40:06
Speaker
and what our favorite beers were. Whether they were on the episode or not, maybe we bring our side piece, Clark, back for that episode. Hi, Clark. To see if maybe the three of us can talk about what our favorite beers of the year were. Kind of a year in review.
00:40:24
Speaker
Some type of shining light of what 2020 has been such a dark shadow of, that would be nice. Yeah, it's been a rough year for everyone and we're not putting any kind of cloak on that. No.
00:40:42
Speaker
I'm fortunate that you and I, as you know, I did recently get tested again for COVID. I'm good. Just a precautionary thing. I wasn't showing symptoms or anything. But you and I have, we have a very small bubble of who we see and who we spend time with. And even when
00:41:02
Speaker
We couldn't do that. We were able to record far away from each other. Yeah. And so we make that work, whether it's together or far away. With the beer that we share, too, it's definitely like, hey, we do pickups and drop offs. Oh, timer.
00:41:21
Speaker
Time for the mash to end. Do you have a clean bucket? Is the bucket behind me? Because I can do that while you're still talking. I'm going to start. Yeah, so I was going to say, so we make it a point to kind of do what we do safely, whether it's just picking up beer or dropping off beer or whatever. Yeah. Show of the lug. Ooh, yeah. All right. I want to give everybody an idea of what this looks like. Motor oil. That's probably the best description. That is what we want.
00:41:51
Speaker
It smells like oh No, we're doing this wrong. No, it's it just smells like Coffee like roasted coffee. Oh god. I miss making stout stouts are one of my favorite Styles to brew and styles to drink. Yeah, and and again going back to that like that is what got me into like craft beer with stouts man, like We've talked about this on end in the past but like dude stouts
00:42:21
Speaker
Nowadays, like, there's so much flavor. I smell, by the way, I just, I opened up the top of the mash here. One of the cinnamon rolls looks like everything bagel because of the different malts on it, the grains, but I just smell cinnamon roll stouts. No, but I was just saying that like, stouts are, like, they're so versatile and they can take so many different flavors. That's why I think that I fell in love with them, originally.
00:42:50
Speaker
you know like when if I if I drink you know I drink an IPA or I drink a pale ale or a wheat beer half a vice it whatever like
00:43:05
Speaker
You can't go, I don't think, into the depths that stouts can. Like, stouts can just do more. You can have orange in a stout. You can have coconut in a stout. You can have peanut butter and this and this. Like, stouts can hold so many different flavors and still be present, but that doesn't last in like, you can't have like a peanut butter IPA. You can't have like... You can, but I don't think anybody's gonna drink it. No, I agree with you. I think stouts give you a...
00:43:36
Speaker
a nice canvas to mix up and play with different flavors. Yeah, different adjunct stuff you want to add to a beer. It's kind of fun. If it sounds breezy now, we have the garage door open because we're getting ready to kick this shit in the full gear. I'm excited. Time for the boil. It smells great. The beer looks like this. I can smell it over here. Like motor oil, I just did the, it is so dark. Dude, you're a little,
00:44:05
Speaker
screen at the bottom of your mash ton is fantastic because I didn't have to Really Voila for very long. It was just a little bit. It's just kind of flowing out right now. This is great Yeah, this is
00:44:22
Speaker
I'm going to loss for words. I'm not. No, you're right. Stouts are a great canvas for different flavors. I mean, obviously, with IPAs, you can mess around with fruit flavors, I feel like. Well, you can even eat it in coffee, as Elman did with their day man. That's true. Yeah, the coffee IPA, like I said in the episode, didn't make sense to me until I had one. And I was like, oh, OK. I like this. And it's very good.
00:44:50
Speaker
Cool. Yeah. Well, I think, you know, in fairness for all the long, unless you have anything else you want to talk about? Yeah. In fairness to all the long. I get to turn on different beers all day long. Yeah, that's true. I mean, we do got a couple more beers we can drink here tonight, but we'll just drink those and enjoy the evening and finish up our brew day. I would say in fairness to all the long after the final pours we've been doing recently, we're going to do a little short episode this week. So if you want to find us, you know, or to find us all the time, it's themaltinghour.com. You can find us on Instagram.
00:45:18
Speaker
at the malting hour. You find us on Facebook, at the malting hour. You find us on Twitter, at the malting hour. Thank you. Brandon, where can people find you? BMDub81 on Instagram, Bdub81 on Twitter.
00:45:35
Speaker
I want to find out who the guy is that took the B-Dub 81. Actually, I looked, and I'm like, he hasn't posted anything ever. You should see if you can get it back. Hey, change your name to like something else. Alexander McGee. Yeah, whatever. You can find me, Asa Phelps Chicago on the Instagrams. And then on the Twitters, I believe it's the Asa Phelps. Let me check.
00:46:01
Speaker
Yeah, it's the Ace of Phelps, which Ace of Phelps is A-S-A-P-H-E-L-P-S. Thank you, everybody, for listening and your continued support. We look forward to the next, I don't know, do we have, yeah, we do have an ad for the final part already recorded. Well, actually, so if you do want to message us, you can message us at info at themaltinghour.com. It's info at themaltinghour.com.
00:46:23
Speaker
Yeah, if you have any ideas for episodes, stuff you want to hear about, stuff you want to talk about, suggestions, beers you want to send us, wink, wink, or anything of that sort. Info at the maltinghour.com. There you go, Brandon.
00:46:37
Speaker
Love you, man. Love you too, man. And next week, after the final pour, we'll bring back the guys from Aleman. We had a fun beer we drank with them, which was a sour beer from Watermark. Oh, yes. Clark, yeah, that was so good. Watermark did good stuff. Oh, Watermark, we're going to eat you on this show soon, maybe with another after the final pour. Until then, everybody, we'll see you next time. Bye.