A Great Night

It was a busy weekend at the brewery. No new beers were created but there was plenty of other work to be done. We bottled the Atomically Red Irish Ale, sampled the Hazelnut, Vanilla Bean, Espresso Porter, and tested the Milk Stout gravity. There was also some organizing of the brewery. We are always trying to improve efficiency. Having a nice orderly brewery certainly helps with this.

The bottling went faster than usual. A big part of that was the staff help. We had our head brewer in training sanitizing bottles while I got everything else ready to go. From beginning to end it was maybe 2 hours and everything was done. It’s always a nice feeling. The sample we pulled of this beer was very good. It is different than the previous 2 batches due to a slight increase in the amount of honey we used. We also switched yeast this go round. I’m beyond excited about this beer.

We opened one of the bottled porters that’s going to our friends at Zapow art gallery in Asheville NC. It’s been in bottles for 2 weeks and is almost completely carbed. It’s such a good beer. This may be the best thing that’s come out of the brewery in our 6 years or so of operation. We can’t wait to get this out to the masses. The coffee and hazelnut comes through perfectly. Not too strong. The vanilla is just enough as well. The 3 have come together well and the results are amazing.

The gravity of the Donkey Milk Stout sits at 1.022 and may come down a bit more. Right now the abv sits at 5.82%. Not far from where we were hoping to end up. It tastes better than we could have asked for.

Things are going so well right now. Times are very exciting. Our beers are consistent and screw ups are at a minimum. Not that they won’t occur again. We love what we are doing, proud of what we are creating, and excited to share it with as many people as possible. Hopefully that number will be growing by leaps and bounds in the next 1.5 to 2 years. Have a great week everyone. CHEERS!

U.S. Breweries Hit All Time High

(Washington, DC) – The Beer Institute announced new data today showing that the number of active permitted brewers rose to a historic high of 2,751, as reported by the Alcohol and Tobacco Tax and Trade Bureau (TTB). This high water mark is up from 2,309 active permitted brewers in 2011. This is the highest number of U.S. brewers ever recorded by the Beer Institute.


DFH in the News

It amazes me how much DogFish Head has grown since I moved to the area some 7 years ago. Sam's creativity and love for brewing is the driving force behind their major success. As you can see from this article, they are growing faster than ever but sticking to the ideals that made them a success in the first place.

Milton — Superstorm Sandy wrecked havoc along the East Coast, inflicting unprecedented damage on the New Jersey and New York shorelines. Delaware avoided major problems, but projects like Dogfish Head Brewery's expansion have been delayed by the storm.


Donkey Milk Stout Recipe

Recipe Type: All Grain
Yeast: DCL US-05
Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.064
Final Gravity: 1.022
IBU: 25
Boiling Time (Minutes): 60
Color: 42
Primary Fermentation (# of Days & Temp): 21 days at 68F

Recipe Specifications
Batch Size: 5.00 gal
Boil Size: 6.35 gal
Estimated OG: 1.065 SG
Estimated Color: 42 SRM
Estimated IBU: 25 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Amount Item Type % or IBU
7 lbs Pale Malt (2 Row) US (3.0 SRM) Grain 56.57 %
1 lbs Roasted Barley (300.0 SRM) Grain 8.08 %
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.06 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 6.06 %
12.0 oz Munich Malt (9.0 SRM) Grain 6.06 %
10.0 oz Barley, Flaked (1.7 SRM) Grain 5.05 %
9.0 oz Oats, Flaked (1.0 SRM) Grain 4.04 %
0.35 oz Magnum [12.10 %] (60 min) Hops 18.4 IBU
1.00 oz Goldings, East Kent [5.00 %] (10 min) Hops 4.3 IBU
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 8.08 %
1 Pkgs SafAle American Ale (DCL Yeast #S-05) Yeast-Ale

Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 11.38 lb
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 14.20 qt of water at 168 F 151.0 F


Added lactose with 10 minutes left in the boil.

Donkey Milk Stout

We woke up Sunday morning with quite the pounding going on in our heads. Saturday night turned into one of those nights you don't have too often. There was fine tequila and bourbon involved as well as a good amount of Southern Tier. So we stumbled around for a while trying to get equipment cleaned and sanitized. Had to take about a 30 minute break to sit down and shoot some strong coffee into our brains. After this, we were ready brew Donkey Milk Stout part 2.

With the equipment ready to go and our brains firing on almost all cylinders, we began. Only issue we had was a bit lower mash temp than planned. So to counter this we increased our mash time from 60 minutes to 90 minutes. This apparently work as our gravity was dead on (1.064). I was expecting a bit of a drop off due to the low temp but it did not happen.

Things went very well. And I'm glad they did. I don't know that our brains would have been able to compensate very well had there been a big problem. Do not have one of those once a year nights before a brew day. Lesson learned. CHEERS!

P.S. Recipe post to follow within minutes.