17. Scotch Ale (un-named)

Style = Scotch Ale
Method =All-Grain Single Infusion

16. Red Light Special

Style = Amber Ale
Method =All-Grain Single Infusion
Brew Date = July 20, 2008
Drink Date = August 22, 2008
Base Grain = 9.5 lbs Domestic Two-Row (2L)
Speciality Grain = 2 lbs Crystal Malt (57L)
Speciality Grain = 0.25 lbs Chocolate Malt
Bittering Hops = 0.5 oz of Cascade [6.3% AA] hops (60 min)
Bittering Hops = 0.75 oz of Liberty [3.7% AA] hops (45 min)
Flavoring Hops=1.0 oz of Cascade [6.3% AA] hops (10 min)
Flavoring Hops=1.0 oz of Liberty [3.7% AA] hops (10 min)
Yeast = Wyeast # 1318 London Ale III
Primary =7 days at 68 F
Secondary = 21 days at 68 F
Keg Conditioning = Store at 38 F for 5 days under 10 psig

15. Golden Pig Brew Redux

Style = Lager
Method =All-Grain Single Infusion
Brew Date = June 22, 2008
Drink Date = July 27, 2008
Base Grain = 1.5 lbs Light Munich (6 L)
Base Grain = 3 lbs Dark Munich (32 L)
Base Grain = 7 lbs Domestic Two Row (2 L)
Bittering Hops = 1.5 oz of Liberty [3.3% AA] hops (60 min)
Flavoring/Fin. Hops = 0.5 oz of Liberty [3.3% AA] hops (10 min)
Yeast = Wyeast # 2308 Munich Lager
Primary =9 days at 50 F; 3 days of Diacetyl rest at 65 F
Secondary = 16 days at 50 F
Tertiary = 7 days at 38 F
Keg Conditioning = Store at 38 F for 5 days under 10 psig

Whole Hog Blog Catch Up

Whole Hog Brewery has been active since June of 2008; just not active on the blog. Here is a quick punch list of activities in the meantime:

Circa June 2008 to July 2008 two brews commissioned, Golden Pig Redux and Red Light Special. Golden Pig Redux was brewed to emulate the success of Golden Pig Lager celebrating the year of the Pig and Brewmaster Jeff, and Rev. Chow trips to Singapore.

Circa August 2008, Recording keeping is sparse but two brews are commissioned: an IPA and a scotch Ale. The IPA was Whole Hog's first and as the Brewmaster Jeff said "it was damn good." The beer lasted one day during a cookout at the Brewery premises. The scotch ale was a practice run for the 2009 Big Batch Brew Bash competion featuring Scotch Heavy Ales with which Whole Hog had prior experience (see "if it’s not Scottish its crap!"). Around this time, Boulevard Brewery of Kansas City enters the Houston market, with which assistant brew master has history.

Circa September 2008, Assistant Brewmaster David travels to the Frigid North for a short assignment in Calgary Alberta. There he enjoys Big Rock brewery's finest especially their "Grasshopper" (he secretly misses Miller Lite and secretly enjoys Molson). He also makes some good friends and good memories.

Circa March 2009, over the course of Reverend Chow's travels he stops at River City Brewery of Wichita, Kansas and enjoys the "tornado alley IPA" and "Emerald City Stout."

Whole Hog Brew Meets South Park

Yes it's true, I enjoy the crude humor of South Park. Check out the link below to catch up on missed episodes, play South Park games, or even create your own avatar.

Goin’ Down to South Park to Meet Some Friends of Mine

The Reverend Scores 3 6-packs of Divine Reserve No. 6

The Reverend Jeff Chou informed me Friday night that he had scoured the lands in search of St. Arnold's new Divine Reserve No. 6 and has successfully secured three 6-packs of the highly regarded American Barleywine. For those of you not familiar with St. Arnold's Divine Reserve series, it is a small batch specialty (reads highly potent) brew release periodically by St. Arnold's in the local Houston area. Securing a six pack is akin to getting tickets to a Duke home basketball game. Many times greedy store managers hord the brew for themselves or hide 6-packs behind other beers. To be able to aquire three 6-packs is a true "blessing."

Miraculously, Dave and I had the good fortune to try a glass of Divine Reserve No. 6 at our favorite watering hole, The Flying Saucer, that same night. Regrettably, the consumption of such a strong brew put an early end to our festive night and prompted a ride in the mythical chariot, known by commoners as a TAXI.

Divine Reserve

Reserve No. 6: American Barleywine
Cases Made: 1,172
Kegs Made: 24 half-barrel kegs
Date Brewed: April 21, 2008
Date Bottled: June 4, 2008
Original Gravity: 1.094
Final Gravity: 1.019
Alcohol: 10% ABV

Description: This is a big, malty, hoppy barleywine. Yet with all of the intense flavors, they meld together to create a well-balanced big beer. The nose has a strong resiny hop note. The taste starts with a combination of the malty sweetness and spicy hops with both flavors magnified by the high alcohol level. The spiciness carries through the middle and finishes with a satisfyingly dry bitter. It was brewed with 2 row pale, Caramunich and Special B malts with brown sugar added in the kettle and hopped with 225 lbs of Columbus hops including 44 lbs that were dry hopped. We used our Saint Arnold yeast strain which gives a rich, creamy mouthfeel to the brew. It is unfiltered and will clarify with aging. Enjoy at 45°F or warmer. This beer will age well.

14. Take it Easy and Take a Chill Pils

Style = Domestic Pilsner
Method = All-Grain Single Infusion
Brew Date = June 1, 2008
Drink Date = July 4, 2008
Base Grain = 1.0 lbs Domestic Pilsner (1.5 L)
Base Grain = 6 lbs Domestic Two Row (2 L)
Bittering Hops = 1.0 oz Hallertau [5.7% AA] hops (boil 60 min)
Flavoring Hops = 1.0 oz Tettnang [4.8% AA] hops (boil 30 min)
Flavoring Hops = 0.5 oz Hallertau [5.7% AA] hops (boil 30 min)
Dry Hops = 0.5 oz Hallertau [5.7% AA] hops (Secondary)
Dry Hops = 0.5 oz Czech Saaz [5.0% AA] (Secondary)
Yeast = Wyeast #2121 (Pilsner)
Primary = 13 days at 50 F
Secondary = 17 days at 35 F
Keg Conditioning = Store at 38 F for 3 days under 10 psig