Archive for the ‘Homebrewing’ Category

Goldwinger’s IPA

29 July, 2007
  • 3# U.S. two-row barley;
  • 2# crystal, 80 lovibond;
  • 1# rye malt
  • 14# light malt extract;
  • 3 oz. nugget hops. 60 minutes
  • 1.5 oz. centennial hops & 1.5 oz northern brewer hops (10 minutes);
  • 1.5 oz. centennial hops & 1.5 oz northern brewer hops (flameout).
  • Safale US-05 Yeast

Strike 1 qt water per pound of grain at 165 degrees to stabilize at 152. Mash for one hour. Sparge. Full wort boil. Hop schedule as printed above.

O.G.: 1.054

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Oatmeal Red Special I.P.A. House Brew

9 July, 2007

Finally, another House ale. 10 gallons worth:
(and crap, I forgot to take an original gravity hydrometer reading).
Now that this beer has fermented, I have realized that I only have 7.5 gallons. From top of the yeast sediment to the top of the keg fermenter is 48cm. The beer topped out (from the top of the yeast sediment) at 28cm. That’s what I get for not using a proper volume dipstick on my keg. No worries, thought, the beer tastes great, and hoppy.

For the impatient, the photos are HERE.

  1. 12# light liquid malt extract;
  2. 1/2# unhopped extra light dried malt extract;
  3. 2# 120 lovibond Crystal malt;
  4. 1.5# American 2-row;
  5. 1.5# toasted American 2-row (oven 350 degrees for 12 minutes);
  6. 1/4# roasted barley (which makes a pale ale “red”);
  7. 1/2# old fashioned oats;
  8. 2 oz. Nugget (90 min.);
  9. 2 oz. Columbus + a few Cascade pellets (20 min.);
  10. 3 oz. Northern Brewer (flameout);
  11. 1 (one!) package Saf-ale US-05 dry yeast.

Strike specialty grains with 7 quarts 163 degree water and hold temperature at about 152 degrees for 1 hour.

Sparge and add water to volume of 12 gallons, allowing for malt extract displacement, for for 90 minute boil. As water warms, add malt extract (dry and liquid), as well as first hop addition. (Begin timing bittering hop addition at boil, though).

80 minutes into boil, add flavor hops: 2 oz. Centennial + about a dozen Cascade hop pellets (read, “remnants”).

At flameout, add 3 ounces Northern Brewer.

I used a hop bag for this batch, due to the fact that my kettle does not have spigot at the bottom and I have had problems with siphons clogging in the past. I also decided, out of laziness, after chilling the wort in a cool water bath, to use the kettle as a fermenter for the first few days. This is my first attempt at “open fermentation,” so I will have to report on how things turn out. If they turn out well, I will probably begin fermenting in kegs that have not been modified (save removing the “plumbing”), by using a a drilled rubber stopper and fermentation lock. The only downside to this is that I have grown fond of making 10 gallons and fermenting with 2 yeasts (after dividing the batch into two 5-gallon fermenters). If I use one large fermenter, I will not be able to use two yeasts.

On the positive side, if I get into high volume Belgian styles, I can ferment one large batch, then divide it up for various fruit additons. I love plain Gueze (and kriek, from time to time), but the tiny food girl loves peche, and framboise.

If you missed them, pictures are HERE.

New house brew… Oatmeal pale ale

19 May, 2007

Time for a pale ale, but I could not resist the call of all the Quaker old fashioned oatmeal in the cupboard. Recipe is for 10 gallons. This is an intermediate level brew. By the way, the house brew posted on 4-18 was tasty, but I overhopped with the Nugget/Perle combo. The resulting bitterness tasted somewhat sour (but not harsh). This time, I’m going for more hop aroma and flavor by dry-hopping.

  1. 1# oven-toasted US 2-row barley
  2. 2# crystal malt, 120 lovibond
  3. 1/2# Quaker old fashioned oats
  4. 12# light liquid malt extract
  5. 1 oz. columbus hops (90 min)
  6. 1 oz. magnum hops (90 min)
  7. 1 oz. nugget hops (90 min)
  8. 2 oz. magnum hops (10 min)
  9. Nottingham dry yeast (for 5 gal); US-05 dry yeast (for 5 gal)

Steep grains in grain bag for 1 hour at 152 degrees (I know the oatmeal should mash at lower temps first, but I’m impatient today) (I heated 3.5 quarts to 165 degrees and added grains to stabilize at 152). After an hour, remove grain bag and sparge (rinse) with a several cups of 175 degree water. Transfer, along with liquid malt extract to kettle for full wort boil. Hop as scheduled, yeast as printed.

I would like to add that, because of some siphoning issues when transferring to the carboys, I lost a large quantity of wort–about 2 gallons. I could have added yeast to the 8 gallons, but I decided to top the carboys off with water instead. This will have lowered the specific gravity of the beer (and the alcohol), but that it fine this time around. I will, however, be installing a spigot into the bottom of my kettle to facilitate transfer.

Phlat Tire Weizenbock

9 May, 2007

I am up in RI visiting Candycane on my “accidental motorcycle tour.” Providence seems like a decent enough place, but what makes it particularly cool is that it has five (5) homebrew stores! Today we will brew a beer based on Charlie Papazian’s “Phat Fired Weizenbock.” I’ve decided on the name “Phlat Tire” not because anything is wrong with Goldwinger’s motorcycle, whose steward I currently am, but simply because of a whim. Anyhoo, on to the recipe:

6.6# Munton’s Wheat malt
.5# wheat dry malt extract
.25# light dry malt extract
1# 120 lovibond crystal malt
.5# chocolate malt
.25# caraffa A malt
.25 oz magnum hops (60 min)
.25 oz saaz hops (60 min)
1 oz mt. hood hops (10 min)
1 oz mt. hood hops (flameout)
1 oz perle hops (flameout)
Safbrew T-58 dry yeast

New House Brew: 18 April 07

19 April, 2007

ElephantWhisperer, TimmyB and I spent a few hours this afternoon socializing in the backyard and brewing a new batch of House brew. I did not plan on brewing today, but I got a shipment from the Weekend Brewer in under 24 hours via UPS for less in shipping than it would have cost in gas to drive there. Since our current House brews have been dwindling in number, I decided to brew a quick 10 gallons of malt extract beer and pitch Lesaffre Safale US-05 on 5 gallons, and Safbrew T-58 on the other. The results will be two very different beers that will probably be unlike any commercial variety particularly due to the two pounds of smoked malt, and I will report on them later.

Ingredients:
12 pounds light liquid malt extract
2 pounds home-smoked US 2-row
1.5 pounds 80 lovibond Crystal malt
.5 pounds 60 lovibond Crystal malt
.5 pounds Chocolate malt
1 ounce Nugget hops (at 60 min, 30 min, & 10 min (3 oz total))
1 ounce Perle hops (at 40 min, 20 min, & flameout (3 oz total))
Yeasts described above.

Update: 29 April 07: Batch was bottled.
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