10,000 Hours?

Hey J - you look pretty bored. Oh and Diesel is characteristically
not giving a shit about anything. Except maybe that squirrel.

In his book Outliers, Malcolm Gladwell talks about the 10,000 hour rule. His poses the theory that to really reach mastery of any skill or craft you need to spend at least 10,000 hours honing it. He talks about the Beatles spending 10,000 hours over a few years playing in Hamburg Germany and about Bill Gates growing up spending his weeknights and summers in a computer lab starting at a young age.

I'm positive I haven't spent ten thousand hours brewing. Since I started tracking with BeerAlchemy in December of 2010, I have brewed 32 batches (195.75 gallons) either solo or with Jeremy. I started brewing in early 2004 and conservatively did about another 30-40 extract batches in that period of time. That probably works out to a bit under 1000 hours of brewing and cellar maintenance during fermentation. I've listened to most of the programming the brewing network has put out there, read a rather ridiculous volume of books and blogs, and certainly spent many many hours seeking out and trying new beers.

All in all, I really don't know how much time I've spent in the hobby and related activities. But what I do know (and the picture in this post sums it up well) is that it dawned on me this Sunday that there were certain points of the brewing process during which Jeremy and I didn't even need to talk this weekend. We just flowed from one task to the next, having dialed in our process on our equipment. I was laughing about our first all grain effort in which we screwed up royally on the mash temp, didn't quite hit our numbers, spent the whole time freaking out about whether we were screwing it all up and just barely made it through the whole process in 7 or 8 hours. Contrast that with a day which looked a lot like that picture. Mostly we just stay a couple of steps ahead and then sit around and way until it's time for the next burst of activity.

I don't purport to be an expert. We're just barely scratching the surface of making predictably good all grain beer and understanding how the inputs actually affect the finished product. But I think Malcolm's on to something. Maybe in another few years when I actually hit that 10,000 hour mark I'll start taking home some competition medals or even a best in show. Although at this point, I'm not really that worried. I'm having way too much fun along the way.

Late (Aroma) Hop Addition Experiments

Jeremy and I brewed a clone of Epic Pale Ale (recipe from The Brewing Network's Can You Brew It) a few months ago. It was awesome. You can see the recipe here. It's not a standard pale ale.

The most noteworthy and interesting part of the beer was the different ways in which the brewer talked about using hops. (All US Cascade.) The recipe calls for two flame-out additions: a big flame-out addition held for a ten minute whirlpool, and then another big addition in another ten minute whirlpool. It sounded rather odd, but some of the recent reading I'd done emphasized the importance of getting the wort below 170F as quickly as possible to preserve hop aroma. Not to mention it put the whirlpool chiller I put together over the winter to good use.

The end result was awesome. Huge hop nose and a very distinct hop flavor.

Fast forward a few weeks. I found myself listening to a podcast with Stan Hieronymus in which he talked about the volatile compounds in hops. One of the more interesting nuggets of information was that ALL of the volatile aromatics are boiling off above 170f and some volatilise as low as 80f. (There is some far more complex chemistry going on here regarding the rate of volatilization and how other compounds in wort can "grab" onto the hop aromatics, but I don't really understand all of it.)

So with some additional credibility behind this lower temperature whirlpool technique, we decided to put it to the test. One of the brews we had slated for the summer was a pale ale from Brewing Classic Styles. So we tweaked the recipe a bit for this oddly timed addition and brewed two pale ales with the same malt bill but different character hops. One had Simcoe and Columbus, the other Galaxy and Pacific Gem. Both were bitterred with Horizon and each had a five minute addition, a flame-out addition whirlpooled for ten minutes, a 170F ten minute whirlpool addition and were finished with a dry hop addition.

Again - I am sure there is a lot of complicated chemistry at work, but there is absolutely something to this temperature stuff. These beers finished with massive hop aroma and flavor and definitely more so than we've gotten out of just dry hopping. I kept the Pacific batch and am really interested in brewing with both of these hop varieties again. There's a distinct melon / tropical fruit / berry / spice aroma to it

The only thing I'd go back and change is to tone down the bitterness a few IBU's. Rager calculated out in the thirties, bit that seems low for how much bitterness I pick up in the beer. If / when I re-brew I'll drop the horizon down to 14g.

Recipe(s):
5.126kg US 2 Row
340g Victory
340g Munich 10L
227g White Wheat

Mash at 152 for 60m.

27g Horizon @ 60

7g CTZ @ 5m
7g Simcoe @ 5m

7g CTZ @0m / 10m whirlpool
7g Simcoe @0m / 10m whirlpool

7g CTZ @170F / 10m whirpool
7g Simcoe @170F / 10m whirlpool

28g CTZ Dry Hop
28g Simcoe Dry Hop

(We used Galaxy and Pacific Gem in the same amounts.)