Brewmie: Bobby Bendily
Hometown: Buras, Louisiana
Favorite Beer to Drink: Jesus what a question... It changes all the time, but probably Oskar Blues G'Knight or Mahr's Ungespundent if I can find it.
Years Brewing: 4? It has been a blur... probably from all the drinking... I mean *cough*quality assurance.
Type of Brewer: All Grain
Brewing Volume Capacity: I brew batches designed to yield a full 5 gallon keg.
Currently Fermenting: "The Death Star (unless Disney is asking)" English Imperial Black I.P.A., "Redfish" I.R.A., " Battle of the Bulge 2: All things come to an Ardennes" Belgian I.P.A.
What’s on tap or in the fridge: "Millennium Falcon (once again as long as it isn't Disney asking)" I.P.A.,"El Conquistador" Brett I.P.A., and Merlin's half of the Imperial Cream Ale I have been holding hostage "Wilhelm's Cream"
Where can we follow you: I joined Facebook like a week ago, so however you find me on there.
What do you do when you’re not brewing?: I worked at Bitter & Esters and spend the majority of my time brewery planning and trying to get more investors.
How did you start brewing? I read How to Brew and researched for a long time before my best friend and roommate got sick of me talking about it and not actually doing it. He bought a kit and said "Now make me beer dammit." So yeah... here we are.
Where do you want to go with your brewing? I am one of those crazy bastards who has decided to make a fantastic hobby into actual work. I am currently trying to launch a 15BBL brew house back in New Orleans, and myself and my partners have made a lot of progress towards that goal in the past couple months.
What recipe would you like to share? This one always seems to be a crowd pleaser. Low-ish A.B.V.%, an absolute instant win hop combo, and everyone loves All Day I.P.A., so people tend to like the idea of its nocturnal counterpart. Also, this was one of the two beers I brought to the first Bitter & Esters beer swap I attended. So maybe I am being a bit sentimental in choosing it as well, but I assure you it is wonderful.
All Night IPA
Style: American IPA
TYPE: All Grain
Boil Size: 6.73 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.044 SG
Estimated Color: 27.9 SRM
Estimated IBU: 43.3 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 78.4 %
Boil Time: 90 Minutes
Amt Name %/IBU
6 lbs Pale Malt (2 Row) US (2.0 SRM) 66.7 %
12.0 oz Corn - Yellow, Flaked (Briess) (1.3 SRM) 8.3 %
8.0 oz Midnight Wheat Malt (744.3 SRM) 5.6 %
8.0 oz Munich 20L (Briess) (20.0 SRM) 5.6 %
8.0 oz Oats, Flaked (Briess) (1.4 SRM) 5.6 %
4.0 oz Caramel Malt - 60L (Briess) (60.0 SRM) 2.8 %
8.0 oz Dextrose (Briess) (1.0 SRM) 5.6 %
0.25 oz Simcoe [12.70 %] - First Wort 90.0 min 14.2 IBUs
0.25 oz Simcoe [12.70 %] - Boil 20.0 min 7.3 IBUs
0.25 oz Amarillo [8.80 %] - Boil 15.0 min 4.1 IBUs
0.25 oz Simcoe [12.70 %] - Boil 10.0 min 4.4 IBUs
0.25 oz Amarillo [8.80 %] - Boil 5.0 min 1.7 IBUs
1.00 oz Citra [12.50 %] - Steep/Whirlpool 10.0 min 8.6 IBUs
0.50 oz Amarillo [8.80 %] - Steep/Whirlpool 10.0 min 3.0 IBUs
2.00 oz Citra [12.50 %] - Dry Hop 5.0 Days 0.0 IBUs
1.25 oz Simcoe [12.70 %] - Dry Hop 5.0 Days 0.0 IBUs
1.00 oz Amarillo [8.80 %] - Dry Hop 5.0 Days 0.0 IBUs
1.0 pkg British Ale Yeast (Wyeast Labs #1098)
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Add 17.50 qt of water at 153.6 F and hold at 147.0 F for 75 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 3.47gal) of 168.0 F water
Water treated with a crushed Campden tablet
Mash Water Adjustment:
2g Cal Chloride
1g Epsom Salt
1g Baking Soda