Brewmie: Katarina “Kat" Martinez
Hometown: Castle Rock, Colorado
Favorite Beer to Drink: How to choose?! I miss a lot of the craft brews from back home that aren't distributed out here. In particular, Denver Beer Company's Kaffir Lime Wheat. I just got back from SoCal and found a new favorite though from Barley Forge Brewing Co. called "The Patsy", a Rye Stout brewed with coconut. Threw quite a few of those back...
Years Brewing: 2ish years
Type of Brewer: All-grain + Extract
Brewing Volume Capacity: I typically brew 5G batches, occasionally 2.5G when I'm experimenting.
- "I Am Not Your Father" Coconut Porter
- "Open Heart" IPA (Citra-Galaxy-Galena)
What’s on tap or in the fridge:
- "Naked Mike" A Kölsch experiment that went awry because of temperature control issues, but my non-homebrew friends love for some reason...
- "Grumpy Mort" Amber Apple Ale
- Brewmies Pale Ale SMaSH experiment with Azacca Hops!
Where can we follow you: You can see most of my brew ventures + mischief on all of the social medias:
What do you do when you’re not brewing? I work in mobile + server product at Adobe Systems, so typically tech nerd things. But I love love love SoulCycle and will be running my third half marathon in October :) I also love sketching the art for my beer labels and giving them quippy names. Some of you know my funny beer naming schema = bad date stories. Hit me up for a good one!
How did you start brewing? Well, being from Colorado, there are two things you have to know how to do from a young age: ski + brew beer ;)
But really, I went to school in Boulder and did an early marketing class project with Upslope Brewing when they first were going public in 2008. They rewarded our work with a keg of their IPA (fyi: don't ever give college students a keg of great 7.2% ABV beer with a hand pump). Watching them go from a small two beer operation to what they are now totally inspired me to learn more about craft beer.
Where do you want to go with your brewing? I am one of those crazies that would love to start my own brewery someday, once I get out of the tech/software game and once I learn a whole lot more :)
What recipe would you like to share?
Going away from the grain (pun intended), I'm going to share an extract Coconut Porter recipe that I concocted for my Dad as a gift on Father's Day. Turns out that he's not a fan of anything except Guinness + Fat Tire, hence the name, "I Am Not Your Father" Coconut Porter. Regardless, I think it turned out pretty well and I have adjusted for the things that didn't (lots o' oil):
Batch Size: 5gal
OG: 1.055 SG
Color: 40 SRM
IBU: 35.5 IBU
Boil Time: 60 Minutes
Grains + Extracts
2oz Black Malt 500°L
6oz Carabrown Malt 55°L
6oz American Crystal 120°L
6oz Munich Malt 10°L
9oz American Chocolate Malt 350°L
3.3lb Wheat liquid malt extract
3lb Light Dry malt extract
1oz UK East Kent Golding 7.2%AA 60min
.5oz Willamette 5.7%AA 30min
.5oz Willamette 5.7%AA 15min
1 package Safale S-04 English Ale Yeast
5oz of Organic Coconut Sugar for priming (I don't think this makes a difference flavor wise, but I like the idea of it. I compensated for the slightly lower dextrose levels.)
16oz Organic Coconut (flaked if possible, as shredded gets through and clogs things up)
Toast it? I haven't yet, but I think you should, at least for secondary.
Add equal parts at mash, boil, and secondary