Saturday, December 20, 2008

Batch 15 - Dead of Winter Porter

December (and one of the first cold days in a while) is time to brew a delicious brown porter.

Here goes:

7.5 lb Dark LME
0.50 lb Paul's Black Patent Malt
0.50 lb Dingmann's Chocolate Malt

1.00 oz GR. Pearle [9.30 %] (45 min)

Wyeast 1028 Smackpack London Ale yeast

OG: 1.072
FG: 1.014
ABV: 7.6125%

Saturday, November 8, 2008

Batch 14 - Not Plain Vanilla Cream Ale

So as a companion to the Christmas Beer.... Here's an American Cream Ale with vanilla added.

0.5 lb Briess Dextrin Carapils (30 min @ 155)

4.0 lb Pale LME
1 cup corn sugar (for Alc. w/o body)
1.0 oz. Willamette (4.6%) (60 min)

3.5 tbsp Vanilla Extract (15 min)

1.0 oz. American Hallertauer (3.6%) (5 min)

Wyeast American Ale smackpack #1056

OG: 1.035
FG: 1.008
ABV: 3.54%

*Note: This recipe is HORRIBLE.... maybe reduce to 0.5 tsp of Vanilla (or get rid of it altogether) and it may be OK.

Friday, November 7, 2008

Batch 13 - St. Nick's Secret Spiced Ale

OK I love Christmas and winter seasonal beers. They are probably my favorite beers of a seasonal variety overall (I know, Oktoberfest lovers - I am a blasphemist). Something about the spices and everything make me really enjoy them whether overly spicy, or with juniper or whatever. Here's my first take at a Christmas Celebration Ale.

1 lb Briess Dextrin Carapils
1 lb Briess Crystal 60L
0.12 lb Paul's Black Patent Malt
Steep 30 min at 150 degrees.

6.6 lb Amber LME (60 min)

Remove from heat to stir in honey. Bring to boil and add Cascade Hops.
1.5 lb Wildflower Honey (45 min)
2.0 oz. Cascade 6.3% (45 min)

1.0 tsp Irish Moss (15 min)

0.12 oz Sweet Orange Peel (10 min)
2.0 tsp Cinnamon (powdered) (10 min)
1.5 tsp Cloves (ground) (10 min)
0.25 tsp Ginger (powdered) (10 min)
0.25 tsp Allspice (powdered) (10 min)
3.0 tsp Vanilla Extract (10 min)

1.0 oz. German Hallertauer 3.7% (5 min)

London Ale Yeast (Wyeast SmackPack #1028)

OG: 1.066
FG: 1.011
ABV: 7.22%

Sunday, October 26, 2008

Batch 12 - Wee Beastye Wee Heavye

Oh what a beastye.

1.0 lb Weyermann's Light Munich Malt
0.05 lb Simpson's Peated Malt
0.25 lb Dingman's Special B
0.25 lb H Baird Carastan
0.25 lb Briess Crystal 120L
0.13 lb Dingman's Biscuit Malt
0.25 lb Paul's Roasted Barley

Steep 45 min at 150-160 degrees.

12 lb Pale LME

Boil for 1 hour before hopping.

1 oz Nugget (alpha 12.8%) - 60 min
0.5 oz Willamette (alpha 4.6%) - 60 min
0.5 oz Willamette (alpha 4.6%) - 20 min

Boiled 3.5 gallons. Top off to 5 gallon batch.

Pitch with:
Wyeast Labs #1728 Scottish Ale (I like the smack packs)

OG: 1.090
Bottled 11/3/2008
Bottled 20 bombers, 11 regular bottles.

FG: 1.022
estimated ABV: 8.925%


Saturday, October 25, 2008

Batch 11 - Texas Firewater Hand-Picked Jalapeno Pale Ale

We have a jalapeno plant in the back yard that produced several more jalapenos than we could possibly use in cooking and recipes, so I decided to try to throw a couple into a basic pale ale. I used a very small one in the boil - one that had already ripened to a bright red color. The plan is to use a slightly larger roasted one in the fermenter after primary fermentation is complete. Hopefully it won't be TOO hot, and will just leave a small bite after the refreshment. Sure - this is a novelty beer, but it could be fun, so I'll post how it goes.

0.5 lb Briess Carapils
0.5 lb Briess Crystal 60L

Steep grains 30 min

6.6 lb Pale LME
1 oz. Chinook (alpha 12.0%) - 60 minutes
1 small (1.5 inch) jalapeno, washed and quartered - seeds included - 60 minutes
1 oz. Cascade (alpha 6.3%) - 15 minutes
1 oz. Cascade (alpha 6.3%) - 5 minutes

Pitch with LeSaffre Safale US - 05 dry yeast (rehydrated)

OG: 1.059

After 1 week in fermenter, roast a second jalapeno (1-2 inches) on grill until tender. Split and add (seeds included) to fermenter. Let rest for 5 more days.

Bottled 11/7/2008
40 bottles - a little light on the production, but heavier on the ABV.
FG: 1.010
ABV: 6.43%

You can taste the jalapeno, which I didn't think you would be able to, but it does not taste bad - and there's only a mild heat to it. Enjoy!

Wednesday, September 24, 2008

Batch 10 - Honey Nut Bear Brown

6 lbs. Amber LME
0.5 lb Briess Crystal 10L
0.12 lb Paul's Black Patent Malt
0.13 lb Paul's Chocolate Malt

2 lbs Wildflower Honey

1 oz Willamette Hops
1 tsp Irish Moss

Wyeast 1028 London Ale Smackpack

Don't boil honey - add in last 5 minutes of boil. Steep grains at 150 for 30 minutes. Boil for 1 hour.

OG - approx 1.071 - adjusted for top-off - not entirely sure...
Adjusted OG: 1.0426
Bottled: 10/13/2008
FG - 1.011
ABV estimate - 4.1475%
48 bottles and a splash extra :)

Sunday, August 17, 2008

Batch 9 - Biggie Dawg Dunkelweizen

Brew Day: 8/17/2008

.38 lb Weyermann's Caramunich II
.12 lb Gambrinus Honey Malt
.25 lb Dingman's Cara-Vienne
8.25 lb Wheat LME
1 oz GR Hallertau Hops - 3.7% alpha (60 min)
White Labs WLP380 Hefeweizen IV

Steep grains on way up to 150 - hold for 30 minutes
Bring to boil, add extract - boil w/ hops 60 minutes
Chill, pitch.

OG 1.080 - seems a bit high for a dunkelweizen... next time need to cut the LME perhaps? Will see with the FG...
Bottled: 9/10/2008
FG - 1.022 FG

ABV - 3.625%

now comes the wait

Friday, August 15, 2008

Batch 8 - IPA IPA

OK so it is a late post:

Brew Day:

Brewed low with about 3 gallons water after marking fill line on carboy

1 lb Crystal 40
1 lb Pale 2 Row Malt
9 lb Amber Liquid Malt Extract
2 oz Cascade Hops (60 min)
1 oz Amarillo Gold (15 min)
1 oz Cascade Hops (3 min)

Filled to 5 gallons

Pitch with Wyeast London Ale (1028) at 74 degrees.
OG: 1.060

Bottling Day:
FG: 1.018
ABV: 5.51%
Yield: 45 bottles

Sunday, July 6, 2008

Plan for the Staples

So, while there are several unique beers I would like to make throughout the year, I am formulating a plan to brew a particular batch each month as staples to have around for general consumption, leaving my second fermenter to hold some higher alcohol beers (not for daily use) or specialty beers that I might experiment with. This is subject to change, but here's what I am going to look at trying over the next year or so.

July - India Pale Ale
August - Dunkelweizen
September - Nut Brown Ale
October - Scottish Heavy
November - Holiday/Celebration Ale
December - Porter
January - Irish Stout
February - Irish Red
March - Mild or Honey Brown
April - Kolsch
May - Belgian Wit
June - Pale Ale

Additionals to be thrown in there where I can: Tripel, Cherry Beer, Strong Ale/Old Ale

Sunday, June 22, 2008

Batch 7 - III Tripel

OK so at Meredith's suggestion made a Tripel today - Took this recipe as a start and made a few substitutions/changes.

4 oz Belgian Aromatic Malt
4 oz Carafoam
10.666 lb Pale Malt Extract Liquid
4 oz Malto Dextrin
1 lb Belgian Candi Sugar (brown, not clear)
1.5 oz Styrian Goldings hops (60 min)
0.5 oz Styrian Goldings hops (15 min)
1 tsp Irish Moss (15 min)

Wyeast 3787 Trappist Slap Pack

Wow, that's a lot of LME - I put a bit too much water in to start, and as a result had a whole MESS of boilovers. Oh well, after about 45 minutes it finally settled down - I need to remember that LME adds liquid. Well I am an idiot, but it seemed to turn out OK.

OG: 1.080 (10.5% potential abv)
Brew Day: 6/22/2008

Bottled: 7/21/2008
Bottled at FG 1.020
ABV - 7.875%

Wort tastes good - caramel deliciousness. A little lower alcohol than I'd have thought...


Batch 6 - Witless Belgian White

OK so this is somewhat a clone recipe - but here's what I used:

8 oz Flaked Wheat
8 oz Belgium Aromatic Malt
4 oz Flaked Oats
4 oz Rice Hulls ( you wouldn't imagine how many rice hulls are in 1/4 lb)
6.7 lb Wheat Malt Extract
1 oz East Kent Goldings - bittering hops (60 minutes)

then at 45 minute mark:
1/2 oz Kent Goldings hops
1/4 oz Belgian Bitter Orange Peel
3/4 tsp Coriander seeds lightly crushed
pinch cumin powder

Then at 58 minute mark:
1/2 oz. Czech Saaz hops (aroma)
1/2 oz Belgian Bitter Orange Peel
1/2 tsp Coriander seeds lightly crushed
another SMALL SMALL pinch of cumin powder

Used a Wyeast Belgian Witbier slappack.

Initial Gravity: 1.054
7.08% potential abv
Brew Day: 6/13/2008

Transferred from 6.8 carboy to 5 gal carboy on 6/21/2008.

Bottled: 7/6/2008
So the Belgian White has been bottled - the unconditioned beer tastes delicious.

Final Gravity: 1.014
Alcohol Content by Volume: 5.25%

10 days to greatness

Saturday, May 10, 2008

Batch 5 - Summer Blast Kolsch

Brewed today - Kolsch - recipe somewhat from one from the HBH.


5 lb Extra Light Malt Extract Syrup

1 1/2 Lb German Light Malt
1/2 Lb Light Crystal Malt (CaraFoam)

1 1/2 Oz. GR Select Hops (4.7%) - boiling only - no flavoring/aromatic

Specific Gravity: 1.050 - starting alcohol potential - 6.5% I believe by volume

Pitched with K-97 German Ale Yeast

Lots of firsts on this one - first time using my wort chiller instead of ice immersion - 30-45 minutes and ready to go in the carboy. First time with a grain bag - used the specialty grains on the heat-up - had to kill the flame at 160 degrees for an extra 20 minutes. Then used a hop sock for the hops.

Delicious summertime goodness ready for June...

The Kolsch is delicious :).

Bottled it May 25.

Ending Specific Gravity: 1.014 - 4.7% abv... decent and a nice refreshing brew :)

Straw color, not too overwhelming.

Tuesday, April 8, 2008

Batch 4 - Birthday Brew

Brewed using Cooper's Lager kit and 2 lb Munton's Extra Light DME. Brewed Sunday 4/6/2008.

Potential Alcohol 5.5%

Batch 3 - April Fool's Amber

Brewed March 22 - April Fool's Amber is another extract (getting my pattern down before expanding to partial/full grain) brew. Used Brewmart Mexican Lager kit with 2 lb of Munton's Amber DME.

Valuable lesson learned - if my carboy and my wort are at similar temperatures there are better results.

Broken Racking Cane - Need to replace it unfortunately before we get to next batch to bottle.

Bottled Sunday, April 6 - Should be ready by Cinco De Mayo for some limes. 47 1/2 bottles.

Batch 2 - Not doing anything for a while Porter

OK, so I used John Bull's Porter extract and then popped 3 lb (too much) Munton's Dark DME in there and also I boiled it a little too long. Result? 6.9% alcohol - you can taste it a little in there.

Not too awesome, but a valuable learning lesson. This was done in February (not sure the date), and is now gone :).

Tuesday, January 15, 2008

Batch 1 - Irish Stout from Extract - Brew Day 1/13/2007

First batch - Irish Stout from extract.

Thomas Cooper's Brewmaster Select Irish Stout 3.75 Liquid Malt Extract
2 lbs Dark DME
5 gallons water

Had brew day with some friends - determined that by pouring via funnel instead of racking I need to wait until the beer is colder - wort chiller would be nice. 6.5 carboy-expensive lesson. 160 degrees bad.

Pitched yeast at about 10 PM - by next evening had a large foamy head on it. Here we are day 2 - looking to probably bottle on 1/21.

Fun times.

Stuff I need before the next batch:
case of 22 oz bottles
rubber drilled stopper
6.5 g carboy
racking rubber cap for 6.5 g carboy
Large Wooden or Stainless spoon
metal racking cane
Wort chiller or better chilling mechanism would be nice - ice bucket?

Bottled: 1/21/2008
So we bottled the salvageable Stout with just under 1/3 cup of corn sugar for light carbonation. Will see how that goes - managed 26 bottles out of the remainder. Plan for Serving Day Feb 3.

Going to go ahead and start up next batch (Porter) without procuring another large carboy. Just going to pick up extra gear (spoon, stopper, 22 oz bottles, caps, carboy handle) and worry about replacing large carboy next time.