The last day of my 30 day brewing run ends in odd fashion. A lot of home brewers out there got started because somebody bought them a 'Mr. Beer' kit, or something similar. These come with a ready made beer, that really just needs water and yeast added to it. These cans of pre hopped malt are also sold in home brew shops. I personally bought a case of 6 cans when I first opened of Ironmaster's Imperial Pale Ale. I really just wanted one no boil kit around for people who maybe wanted more malt for their Mr. Beer, or just brewed in this way. I sold 5 cans over 8 months, leaving me with 1 can. Let's just say I havent ordered more of these ''ready to go' malts, and probably won't. They don't require a boil, as there is nothing to boil together. Just a fermentation. Having never done one of these, I thought I'd give it a try. I do get people asking about them now and again..and never know what to tell them about the quality. I assume it's ok, but guess I should find out for myself!
On to the beer...
Beer #28 - Practical Pale Ale
Style: Imperial IPA (14C)
Recipe: For 2.5 Gallon (Extract)
4lb Ironmaster Imperial Pale Ale Kit
Ale Yeast
Beer notes: A no boil kit that came with a non descript package of yeast. I'm guessing it's Muntons ale yeast. OG was 1.042. Seems a bit low...who knows. This kit is no longer manufactured. It looks like these no-boil kits aren't being made in England by Muntons anymore. Coopers, out of Australia, is still making them. This kit reccomended adding 2.2lb dry malt extract for an amber, or 2.2lbs corn sugar for a lighter beer. I just want to see how the malt in the can turns out, so keeping this as a 2.5 gallon kit. I'll let you know who this turns out!
Cheers!
Aaron
Sunday, September 13, 2009
Saturday, September 12, 2009
Day 29: Raspberry Honey Mead
Second to last day of the 30 day ride. I've definitely decided to end this current brewing streak at 30 days. And I knew, I definitely wanted to get a mead in. I haven't brewed a honey wine in a while, and am remembering how nice the last one I did was. I've had a lot of people coming in to the store doing meads. Seem popular with the lady brewers, and have heard of a good amount of people keeping bees in the city, or who have friends keeping bees somewhere. Which is good, cause honey is awesome.
On to the mead...
Mead #1 - Snazzy Razzy Mead
Style: Dry Mead (24A)
Recipe: For 1 Gallon
3 lb Raspberry Honey
2 Tbsp Fermax Yeast Nutrient
2 Tsp Acid Blend
1 Tsp Tannin
1 Campden Tablet
Lalvin EC-1118 Yeast
Mead notes: Stirred everything together minus the yeast. This is based on a lot of basic recipes I read, and follows none exactly. I think you could do this mead a variety of ways. I don't think I've ever used tannin in mead before. I found a few recipes that recommended it for dry meads. Meads aren't my forte, most of my meads have been based on basic recipes I've found online. We'll see what happens with this one!
Cheers!
Aaron
On to the mead...
Mead #1 - Snazzy Razzy Mead
Style: Dry Mead (24A)
Recipe: For 1 Gallon
3 lb Raspberry Honey
2 Tbsp Fermax Yeast Nutrient
2 Tsp Acid Blend
1 Tsp Tannin
1 Campden Tablet
Lalvin EC-1118 Yeast
Mead notes: Stirred everything together minus the yeast. This is based on a lot of basic recipes I read, and follows none exactly. I think you could do this mead a variety of ways. I don't think I've ever used tannin in mead before. I found a few recipes that recommended it for dry meads. Meads aren't my forte, most of my meads have been based on basic recipes I've found online. We'll see what happens with this one!
Cheers!
Aaron
Friday, September 11, 2009
Day 28: Specialty Beer
This may end up being a 30 day trial run of this brewing experiment. This battle of will. Man vs Beer.
I'm stumbling a bit to find time and space (which is my biggest concern) for this project. I'm confined to a tiny store for brewing, and I have much more important things needing my attention at this moment in time. A new website for the store... Finding more space for inventory... Bookkeeping...(shudder.)... A vacation coming up next week...
So maybe this is a false start. I'm not happy with the limited amount of space I had for this project. It's hard to stay organized when things have to be in random spots. The store is small enough as it is, and there's no room in my apartment to tackle this project.
Now I know. I'm trying to run a marathon in sandals.
On to the beer...
Beer #27 - Add Junk, Get Junk? Lager
Style: Specialty Beer (23A)
Recipe: For 2 Gallon (Extract)
1 lb Wheat Dry Malt Extract
1 lb Rice Syrup Solids
.5 lbs Corn Sugar
.25 oz Sterling Hops (4.5%) (30 minutes, full boil)
Fermentis Saflager S-23
Beer notes: I've be wondering about the flavor of a beer that uses a large amount of rice syrup solids. Decided since I was using an adjunct, I'd use more, and threw in some corn sugar. Used a dry wheat malt, which is 55% wheat, 45% barley. So, four different sugar sources. Not sure what I'm gonna get. Maybe something light and flavorless...maybe something light and amazing? Probably not, but who knows:) OG was 1.048.
Cheers!
Aaron
I'm stumbling a bit to find time and space (which is my biggest concern) for this project. I'm confined to a tiny store for brewing, and I have much more important things needing my attention at this moment in time. A new website for the store... Finding more space for inventory... Bookkeeping...(shudder.)... A vacation coming up next week...
So maybe this is a false start. I'm not happy with the limited amount of space I had for this project. It's hard to stay organized when things have to be in random spots. The store is small enough as it is, and there's no room in my apartment to tackle this project.
Now I know. I'm trying to run a marathon in sandals.
On to the beer...
Beer #27 - Add Junk, Get Junk? Lager
Style: Specialty Beer (23A)
Recipe: For 2 Gallon (Extract)
1 lb Wheat Dry Malt Extract
1 lb Rice Syrup Solids
.5 lbs Corn Sugar
.25 oz Sterling Hops (4.5%) (30 minutes, full boil)
Fermentis Saflager S-23
Beer notes: I've be wondering about the flavor of a beer that uses a large amount of rice syrup solids. Decided since I was using an adjunct, I'd use more, and threw in some corn sugar. Used a dry wheat malt, which is 55% wheat, 45% barley. So, four different sugar sources. Not sure what I'm gonna get. Maybe something light and flavorless...maybe something light and amazing? Probably not, but who knows:) OG was 1.048.
Cheers!
Aaron
Thursday, September 10, 2009
Day 27: Weizen/Weissbier
I really like hefeweizens. A lot of people do. I'm always stunned by how different the style can be, just based on how basic the ingredients are. Usually wheat and pilsner malt with a noble hop, and a Hefeweizen yeast strain. Usually no caramel or crystal malts, or a lot of hop flavor, but somehow with just a change in yeast and water these beers become quite different beasts. Alright, time to brew one.
On to the beer...
Beer #26 - Cloudy Wheat
Style: Weizen/Weissbier (15A)
Recipe: For 2 Gallon (Partial-Mash)
1 lb Wheat Dry Malt Extract
1 lb Pale Wheat Malt (steeped at 152F for 60 minutes)
1 lb Pilsner Malt (steeped at 152F for 60 minutes)
.45 oz Tettnanger Hops (5%) (20 minutes, full boil)
Wyeast 3068 Weihenstephan Weizen Yeast
Beer notes: This is being brewed in the 'hefe' style, and not the clear, filtered style. It's a hefeweizen. This style seems to continue to gain in popularity. Mini-mash on the stove today. It definitely helps to keep the color down in this style. I need to really watch my gravity on these mini mashes, but it was late and I didn't have my refractometer handy. Smellin' good, lookin' good.
Cheers!
Aaron
On to the beer...
Beer #26 - Cloudy Wheat
Style: Weizen/Weissbier (15A)
Recipe: For 2 Gallon (Partial-Mash)
1 lb Wheat Dry Malt Extract
1 lb Pale Wheat Malt (steeped at 152F for 60 minutes)
1 lb Pilsner Malt (steeped at 152F for 60 minutes)
.45 oz Tettnanger Hops (5%) (20 minutes, full boil)
Wyeast 3068 Weihenstephan Weizen Yeast
Beer notes: This is being brewed in the 'hefe' style, and not the clear, filtered style. It's a hefeweizen. This style seems to continue to gain in popularity. Mini-mash on the stove today. It definitely helps to keep the color down in this style. I need to really watch my gravity on these mini mashes, but it was late and I didn't have my refractometer handy. Smellin' good, lookin' good.
Cheers!
Aaron
Wednesday, September 9, 2009
Day 26: Belgian Dark Strong Ale
Oh beer...how you come in so many different colors and flavors... I'm currently enjoying something from the Kiuchi Brewery in Japan, and was surprised at the amount fo ginger flavor that hit me immediately. It makes me want to totally avoid all this 'to style' brewing I do daily. I guess it's sort of a Picasso thing- most great artists change history through their creation of something completely new on the basis of their strong understanding of their art form. Picasso painted classically first, and studied art, and then did his own thing. I meet a lot of brewers who have created their own recipes without a basic grasp of what they're looking for, and don't get what they're looking for, and may be good or bad. I feel a study of the different brewing styles, even those you don't like, is a good thing. It gives you a strong base to create from.
On to the beer...
Beer #25 - Westneworleean 12
Style: Belgian Dark Strong Ale (18E)
Recipe: For 1 Gallon (Extract)
2.5 lb Light Liquid Malt Extract
2 oz Amber Belgian Candi Sugar
2 oz Aromatic Malt (135L) (steeped at 152F for 20 minutes)
2 oz CaraAroma Malt (steeped at 152F for 20 minutes)
.25 oz Styrian Goldings Hops (3.4%) (30 minutes, full boil)
Wyeast 3522 Belgian Ardennes
Beer notes: I tried to simplify this style, but wanted the flavor to remain complex. I've seen recipes upwards of 12 different grains. I'm planning on a warm fermentation, which can bring out a lot of unique phenolic flavor in Belgian yeast. After using this yeast a few times now, I'm a big fan. The Ardennes seems like a very versatile Belgian Yeast. Any sort of Abbey ales- Dubbel, Tripel or just Belgian Strongs, it has a great spicy and fruity aromatic flavor to it. OG rang in high, I may need to add a little water. It makes a big difference in these small batches. Reading was 1.113.
Cheers!
Aaron
UPDATE 9/10/2009 (12 Hours) : I added more water, and may have went a bit too far! I'm down to 1.070 for a gravity now. A bit low...
On to the beer...
Beer #25 - Westneworleean 12
Style: Belgian Dark Strong Ale (18E)
Recipe: For 1 Gallon (Extract)
2.5 lb Light Liquid Malt Extract
2 oz Amber Belgian Candi Sugar
2 oz Aromatic Malt (135L) (steeped at 152F for 20 minutes)
2 oz CaraAroma Malt (steeped at 152F for 20 minutes)
.25 oz Styrian Goldings Hops (3.4%) (30 minutes, full boil)
Wyeast 3522 Belgian Ardennes
Beer notes: I tried to simplify this style, but wanted the flavor to remain complex. I've seen recipes upwards of 12 different grains. I'm planning on a warm fermentation, which can bring out a lot of unique phenolic flavor in Belgian yeast. After using this yeast a few times now, I'm a big fan. The Ardennes seems like a very versatile Belgian Yeast. Any sort of Abbey ales- Dubbel, Tripel or just Belgian Strongs, it has a great spicy and fruity aromatic flavor to it. OG rang in high, I may need to add a little water. It makes a big difference in these small batches. Reading was 1.113.
Cheers!
Aaron
UPDATE 9/10/2009 (12 Hours) : I added more water, and may have went a bit too far! I'm down to 1.070 for a gravity now. A bit low...
Tuesday, September 8, 2009
Day 25: Scottish Export 80/-
A quick note about kettle caramelization since the style I'm brewing today has historically relied on it- The whole point of caramelization is to add some color and toffee and possibly burnt caramel flavors. Most of the time we rely on the caramelization done by the maltster, which this recipe does somewhat, with the addition of dark crystal. Traditionally in Scottish ales, much of the color and malt flavor was derived from kettle caramelization, or the darkening of the malt in the pot. I'm relying on a 2 hour boil today to recreate this style and add some caramelization. Another good method is to take 1/2 gallon to a gallon of wort and boil it down about 50-80%. Commonly people will boil a gallon of wort down to three cups and throw it in their fermenter or boil pot with the rest of their beer. I'm just going to boil an hour longer, and hope for a bit more of that toffee flavor to prevail.
On to the beer...
Beer #24 - McAaron's Scottish 80/-
Style: Scottish Export 80/- (9C)
Recipe: For 2 Gallon (Extract)
2 lb Extra Light Dry Malt Extract
1 oz English Dark Crystal Malt (135L) (steeped at 152F for 20 minutes)
1 oz Roasted Barley (steeped at 152F for 20 minutes)
.5 oz Peated Malt (steeped at 152F for 20 minutes)
.25 oz Brambling Cross Hops (7%) (Last 60 minutes of 2 hour boil)
.25 oz Brambling Cross Hops (7%) (Last 20 minutes of 2 hour boil)
Wyeast 1098 British Ale
Beer notes: My little electric burner doesn't get a ferocious rolling boil like some gas and propane burners do, but for the purpose of my caramelization experiment, I think it'll work fine. It really gets kind of confusing if most or all breweries in Scotland use peated malt, or any sort of malt that has been roasted over peat. I don't know, I wish I did. Here's what is said of the style on the BJCP website, "The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts." Could someone point me in the direction of a peaty yeast? Or peaty water for that matter? They then write, "Use of peat-smoked malt to replicate the peaty character should be restrained." They are definitely making it tough on home brewers, or anyone else, to replicate this style in my opinion. From what I've read a strain of Dry English or Irish Ale yeast is often used, and I don't recall these being peaty. I don't think the water tastes to peaty in Scotland, nor do I think I could create a peaty/earthy flavored water to easily either. So guess what, I'm using a restrained amount of peat malt to get the flavor I'm hoping for. OG finished at 1.048.
Cheers!
Aaron
On to the beer...
Beer #24 - McAaron's Scottish 80/-
Style: Scottish Export 80/- (9C)
Recipe: For 2 Gallon (Extract)
2 lb Extra Light Dry Malt Extract
1 oz English Dark Crystal Malt (135L) (steeped at 152F for 20 minutes)
1 oz Roasted Barley (steeped at 152F for 20 minutes)
.5 oz Peated Malt (steeped at 152F for 20 minutes)
.25 oz Brambling Cross Hops (7%) (Last 60 minutes of 2 hour boil)
.25 oz Brambling Cross Hops (7%) (Last 20 minutes of 2 hour boil)
Wyeast 1098 British Ale
Beer notes: My little electric burner doesn't get a ferocious rolling boil like some gas and propane burners do, but for the purpose of my caramelization experiment, I think it'll work fine. It really gets kind of confusing if most or all breweries in Scotland use peated malt, or any sort of malt that has been roasted over peat. I don't know, I wish I did. Here's what is said of the style on the BJCP website, "The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts." Could someone point me in the direction of a peaty yeast? Or peaty water for that matter? They then write, "Use of peat-smoked malt to replicate the peaty character should be restrained." They are definitely making it tough on home brewers, or anyone else, to replicate this style in my opinion. From what I've read a strain of Dry English or Irish Ale yeast is often used, and I don't recall these being peaty. I don't think the water tastes to peaty in Scotland, nor do I think I could create a peaty/earthy flavored water to easily either. So guess what, I'm using a restrained amount of peat malt to get the flavor I'm hoping for. OG finished at 1.048.
Cheers!
Aaron
Monday, September 7, 2009
Day 24: Russian Imperial Stout
The wine I started a couple days ago is slowly chugging along...and tomorrow I may try to get a 'state of the beers' session in. Check gravities on everything, move beers in to secondary fermenters, repitch yeast in some if needed, move some in to bottles, etc...I'm getting to the point of no return on some of these- meaning I need to keep stuff moving or it's going to get ugly. I've got tomorrow off, and not too much to do, so it should work out.
On to the beer...
Beer #23 - Boris & Natasha's Stout
Style: Russian Imperial Stout (13F)
Recipe: For 1 Gallon (Extract)
3 lb Dark Liquid Malt Extract
2 oz Chocolate Rye Malt (steeped at 152F for 20 minutes)
2 oz Roasted Barley (steeped at 152F for 20 minutes)
1 oz British Black Patent (steeped at 152F for 20 minutes)
.5 oz Chinook Hops (4.5%) (30 minutes, full boil)
Wyeast 1028 London Ale
Beer notes: Pretty straight forward beer, just more malt than most. Again, this is a style that allows for a lot of give and take. Make sure it's dark and malty, and alcoholic. Though they do say it can have 'variable' amount of fruitiness and hop flavor, which is sort of nice. You don't realize how many styles call for no hop flavor until you start going through them. Chose the London Ale yeast, and hope it can get me to about 11% alcohol. OG was 1.106.
Cheers!
Aaron
On to the beer...
Beer #23 - Boris & Natasha's Stout
Style: Russian Imperial Stout (13F)
Recipe: For 1 Gallon (Extract)
3 lb Dark Liquid Malt Extract
2 oz Chocolate Rye Malt (steeped at 152F for 20 minutes)
2 oz Roasted Barley (steeped at 152F for 20 minutes)
1 oz British Black Patent (steeped at 152F for 20 minutes)
.5 oz Chinook Hops (4.5%) (30 minutes, full boil)
Wyeast 1028 London Ale
Beer notes: Pretty straight forward beer, just more malt than most. Again, this is a style that allows for a lot of give and take. Make sure it's dark and malty, and alcoholic. Though they do say it can have 'variable' amount of fruitiness and hop flavor, which is sort of nice. You don't realize how many styles call for no hop flavor until you start going through them. Chose the London Ale yeast, and hope it can get me to about 11% alcohol. OG was 1.106.
Cheers!
Aaron
Sunday, September 6, 2009
Day 23: Traditional Bock
Back to beer today. I splurged and opened up one of the refractometers on the shelf today. I had one that broke somehow after about 3 months of light use. I loved using it. It's really nice and easy to take a quick gravity read with. I need to start moving a few things in to secondary and a few things in to bottles...soon. Beer everywhere. Definitely need to organize and get my system in place, now that I have some understanding of size of fermenters, the space they'll take up, and the different times beers will be finishing at. Which is one tough thing about the process. A lager is going to take longer than an ale in most cases. I'm thinking of starting a spreadsheet, I was hoping to just use this blog as my tracking system, but it'll be easier with everything laid out in front of me in a spreadsheet-transfers, gravity readings, etc.
On to the beer...
Beer #22 - Rock the Bock
Style: Traditional Bock (5B)
Recipe: For 3 Gallon (Partial-Mash)
3 lb Briess Amber Dry Malt Extract
1.5 lbs Vienna Malt (steeped at 152F for 60 minutes)
1.5 lbs Munich Type 1 Malt (steeped at 152F for 60 minutes)
.5 lbs CaraMunich III Malt (steeped at 152F for 60 minutes)
.75 oz Hallertau Hops (4.5%) (40 minutes, full boil)
.5 oz Spalt Select Hops (2%) (40 minutes, full boil)
Beer notes: Boiled this batch 40 minutes, just long enough to get the minimum bitterness needed for the style. Used hops I had around. I mashed a couple pounds, got about a 57% efficiency. Was hoping for somewhere between 60-70%. Maybe could have sparged a bit better, a bit longer, than the gallon of water I poured over it and gently squeezed out of the sack. Pot looks like it's going to end with about 3 gallons. OG finished around 1.062, a little low.
Cheers!
Aaron
On to the beer...
Beer #22 - Rock the Bock
Style: Traditional Bock (5B)
Recipe: For 3 Gallon (Partial-Mash)
3 lb Briess Amber Dry Malt Extract
1.5 lbs Vienna Malt (steeped at 152F for 60 minutes)
1.5 lbs Munich Type 1 Malt (steeped at 152F for 60 minutes)
.5 lbs CaraMunich III Malt (steeped at 152F for 60 minutes)
.75 oz Hallertau Hops (4.5%) (40 minutes, full boil)
.5 oz Spalt Select Hops (2%) (40 minutes, full boil)
Beer notes: Boiled this batch 40 minutes, just long enough to get the minimum bitterness needed for the style. Used hops I had around. I mashed a couple pounds, got about a 57% efficiency. Was hoping for somewhere between 60-70%. Maybe could have sparged a bit better, a bit longer, than the gallon of water I poured over it and gently squeezed out of the sack. Pot looks like it's going to end with about 3 gallons. OG finished around 1.062, a little low.
Cheers!
Aaron
Saturday, September 5, 2009
Day 22: Sauvignon Blanc
Wine! I figured today would be the day to get a wine in! I was busy and beer brewing sounded like a lot of work.
On to the wine...
Wine #1 - Sauvignon Blanc
Style: Sauvignon Blanc
Recipe: For 6 Gallons
It's a 10 liter Grand Cru Sauvignon Blanc kit that starts as 10 liters, and makes 23 liters, 6 gallons. Filled a 6 gallon glass carboy to 6 gallons and threw the bentonite in. Hydrometer reading was 1.084. Sprinkled yeast on top as instructed, not stirring it in. It says to give it two weeks in the primary. I'm interested to see how active it'll be these first couple of weeks. I may play by my own rules and move it when it settles down- no air bubbles coming through the airlock. I'm planning on a longer secondary fermentation than their 2 week suggestion. I may tweak and play around some with the chemicals, or I may play by the rules:)
Cheers!
Aaron
On to the wine...
Wine #1 - Sauvignon Blanc
Style: Sauvignon Blanc
Recipe: For 6 Gallons
It's a 10 liter Grand Cru Sauvignon Blanc kit that starts as 10 liters, and makes 23 liters, 6 gallons. Filled a 6 gallon glass carboy to 6 gallons and threw the bentonite in. Hydrometer reading was 1.084. Sprinkled yeast on top as instructed, not stirring it in. It says to give it two weeks in the primary. I'm interested to see how active it'll be these first couple of weeks. I may play by my own rules and move it when it settles down- no air bubbles coming through the airlock. I'm planning on a longer secondary fermentation than their 2 week suggestion. I may tweak and play around some with the chemicals, or I may play by the rules:)
Cheers!
Aaron
Friday, September 4, 2009
Day 21: Berliner Weisse
I posted yesterday that I'm looking to get a wine going. Instead, today I'm brewing up the true Champagne of beers: The Berliner Weisse.
On to the beer...
Beer #21 - Berntnylin Weisse
Style: Berliner Weisse (17A)
Recipe: For 3 Gallon (Partial-Mash)
1 lb Briess Pilsen Light Dry Malt Extract
1.75 lbs Pale Wheat Malt (steeped at 152F for 60 minutes)
4 oz Bohemian Pisener Malt (steeped at 152F for 60 minutes)
.5 oz Spalt Select Hops (2%) (15 minutes, full boil)
Wyeast 4335 Lactobacillus
Wyeast 2565 Kolsch Ale Yeast
Beer notes: Was looking for something interesting to brew today. This one looked fun, but ended up needing a restart. As I was steeping my grains, I got inattentive and left the burner on high for a few minutes...burned/melted a hole in my nylon grain bag....ugh. So, boiled some PBW in the bottom, and started over- new grains, new grain bag, new water. Thus the name of this beer, "Berntnylin Weisse." I think I got a pretty good mash and sparge this time. Going to throw the bacteria and yeast in at the same time. I'd thought about putting the Lacto in for about 2 weeks first, and then the yeast. I hear you can add a nice sourness to the beer. On second thought, I really want to see the results of throwing the lacto and yeast in together at the same time. Probably looking to age this one for a while (2-3 months) in the secondary. May have pitched a bit on the hot side. Hopefully it kicks off!
Cheers!
Aaron
On to the beer...
Beer #21 - Berntnylin Weisse
Style: Berliner Weisse (17A)
Recipe: For 3 Gallon (Partial-Mash)
1 lb Briess Pilsen Light Dry Malt Extract
1.75 lbs Pale Wheat Malt (steeped at 152F for 60 minutes)
4 oz Bohemian Pisener Malt (steeped at 152F for 60 minutes)
.5 oz Spalt Select Hops (2%) (15 minutes, full boil)
Wyeast 4335 Lactobacillus
Wyeast 2565 Kolsch Ale Yeast
Beer notes: Was looking for something interesting to brew today. This one looked fun, but ended up needing a restart. As I was steeping my grains, I got inattentive and left the burner on high for a few minutes...burned/melted a hole in my nylon grain bag....ugh. So, boiled some PBW in the bottom, and started over- new grains, new grain bag, new water. Thus the name of this beer, "Berntnylin Weisse." I think I got a pretty good mash and sparge this time. Going to throw the bacteria and yeast in at the same time. I'd thought about putting the Lacto in for about 2 weeks first, and then the yeast. I hear you can add a nice sourness to the beer. On second thought, I really want to see the results of throwing the lacto and yeast in together at the same time. Probably looking to age this one for a while (2-3 months) in the secondary. May have pitched a bit on the hot side. Hopefully it kicks off!
Cheers!
Aaron
Thursday, September 3, 2009
Day 20: Sweet Stout
This will mark the 20th different style of beer I've brewed in 20 days. Captain Obvious here, I know. As I taste some of the first batches, I'm already looking forward to tweaking recipes slightly, and playing around. First I'd like to get through most, if not all, of the BJCP listed beer styles. Also, I'm jonesin' to get a wine going again. You may see one of those pop up soon. Oh, and some sake...I may have to change the name to 'A Year in Brewing.'
On to the beer...
Beer #20 - London Calling Stout
Style: Sweet Stout (13B)
Recipe: For 2 Gallon (Extract)
3 lbs Muntons Dark Liquid Malt Extract
3 oz Malto-Dextrin
2 oz Chocolate Malt (steeped at 152F for 20 minutes)
2 oz Special B Malt (steeped at 152F for 20 minutes)
2 oz Cara-Pils Malt (steeped at 152F for 20 minutes)
2 oz Chocolate Wheat Malt (steeped at 152F for 20 minutes)
1 oz British Black Patent (steeped at 152F for 20 minutes)
.25 oz Columbus Hops (14.2%) (30 minutes, full boil)
Wyeast 1318 London Ale III Yeast
Beer notes: Was shooting for an old fashioned stout that you'd serve with low carbonation and at cellar temperature. I guess I was shooting for a cask stout recipe. Didn't go with Lactose, which would have made this a 'milk' stout, but decided to go with maltodextrin instead. Both are non-fermentable sugars that will add some sweetness to the beer. I really like the Wyeast London Ale III yeast. I'm not alone- there's been a lot of discussion on the boards at probrewer.com about this yeast as an all-around craft brewery yeast. Seems to be a favorite of some. Used Columbus as my bittering hop again today. I find it's a good bittering hop, especially for beers where you want the malt showcased some.
Cheers!
Aaron
On to the beer...
Beer #20 - London Calling Stout
Style: Sweet Stout (13B)
Recipe: For 2 Gallon (Extract)
3 lbs Muntons Dark Liquid Malt Extract
3 oz Malto-Dextrin
2 oz Chocolate Malt (steeped at 152F for 20 minutes)
2 oz Special B Malt (steeped at 152F for 20 minutes)
2 oz Cara-Pils Malt (steeped at 152F for 20 minutes)
2 oz Chocolate Wheat Malt (steeped at 152F for 20 minutes)
1 oz British Black Patent (steeped at 152F for 20 minutes)
.25 oz Columbus Hops (14.2%) (30 minutes, full boil)
Wyeast 1318 London Ale III Yeast
Beer notes: Was shooting for an old fashioned stout that you'd serve with low carbonation and at cellar temperature. I guess I was shooting for a cask stout recipe. Didn't go with Lactose, which would have made this a 'milk' stout, but decided to go with maltodextrin instead. Both are non-fermentable sugars that will add some sweetness to the beer. I really like the Wyeast London Ale III yeast. I'm not alone- there's been a lot of discussion on the boards at probrewer.com about this yeast as an all-around craft brewery yeast. Seems to be a favorite of some. Used Columbus as my bittering hop again today. I find it's a good bittering hop, especially for beers where you want the malt showcased some.
Cheers!
Aaron
Wednesday, September 2, 2009
Day 19: Dark American Lager
Good news to all you home brewers out there- hop prices are coming down. Just got an email from my distributor yesterday saying they've started adjusting prices based on current inventory and future inventory. Yay! So if you haven't seen price decreases at your local home brew shop yet (mine will be coming down soon), you should this month.
On to the beer...
Beer #19 - Born On The Bayou Black Lager
Style: Dark American Lager (4A)
Recipe: For 2 Gallon (Extract)
1 lb Muntons Extra Light Dry Malt Extract
1 lb Rice Syrup Solids
6 oz Corn Sugar
2 oz Chocolate Malt
1 oz Muntons Dark Crystal Malt (135L)
.15 oz Columbus Hops (14.2%) (30 minutes, full boil)
Wyeast 2042 Danish Lager Yeast
Beer notes: I have a hard time taking any beer style serious when coloring agents are appropriate. This is pretty much Pabst in a black t-shirt. The style should remain light, and should have very few roasted, toasted, toffee, coffee or any other flavor you might find in a dark malt...but it should be dark. If I had debittered black patent, it probably would've went in this one instead of the chocolate. Gravity, if I did my temperature adjustment right, is 1.046.
Cheers!
Aaron
On to the beer...
Beer #19 - Born On The Bayou Black Lager
Style: Dark American Lager (4A)
Recipe: For 2 Gallon (Extract)
1 lb Muntons Extra Light Dry Malt Extract
1 lb Rice Syrup Solids
6 oz Corn Sugar
2 oz Chocolate Malt
1 oz Muntons Dark Crystal Malt (135L)
.15 oz Columbus Hops (14.2%) (30 minutes, full boil)
Wyeast 2042 Danish Lager Yeast
Beer notes: I have a hard time taking any beer style serious when coloring agents are appropriate. This is pretty much Pabst in a black t-shirt. The style should remain light, and should have very few roasted, toasted, toffee, coffee or any other flavor you might find in a dark malt...but it should be dark. If I had debittered black patent, it probably would've went in this one instead of the chocolate. Gravity, if I did my temperature adjustment right, is 1.046.
Cheers!
Aaron
Tuesday, September 1, 2009
Day 18: Roggenbier
I definitely feel like I'm learning a good amount beer styles doing this. Today I'm brewing one I've never brewed before, and looking forward to it. Also had a nice milestone today- bottled the first batch! 6 500ml bottles.
On to the beer...
Beer #18 - Pitcher in the Rye
Style: Roggenbier (German Rye Beer) (15D)
Recipe: For 2 Gallon (All-Grain)
2 lbs Rye Malt
1 lb Munich Type 1 Malt
6 oz German Dark Munich Malt
6 oz German Dark Wheat Malt
2 oz Caramel Wheat Malt
2 oz Chocolate Wheat Mal
.5 oz Tettnanger Hops (4.5%) (Last 30 minutes of 60 minute boil)
Wyeast 3333 German Wheat Yeast
Beer notes: I was pretty excited to brew today. I like rye beers, but don't think I've ever made a roggenbier 'true to style.' I've added rye to a good amount of beers in the past, but don't think I've ever tackled it as the major malt in my grain bill. This beer ended up with exactly 50% rye grist. Was higher, then I realized I had caramel wheat, and not caramel rye. Didn't do the best job weighing the grains, this one might finish a bit dark, as I was high on caramel and chocolate wheat malts. Temperature didn't hold well the second half of the 60 minutes. Not sure my pseudo sparge went well either. Think I left some sugars behind. I am writing this mid boil so we'll see how the gravity looks when it cools down. An hour later- Missed gravity by a lot...which I figured might happen...was at a paltry 1.034. I'll need to fix this.
On to the beer...
Beer #18 - Pitcher in the Rye
Style: Roggenbier (German Rye Beer) (15D)
Recipe: For 2 Gallon (All-Grain)
2 lbs Rye Malt
1 lb Munich Type 1 Malt
6 oz German Dark Munich Malt
6 oz German Dark Wheat Malt
2 oz Caramel Wheat Malt
2 oz Chocolate Wheat Mal
.5 oz Tettnanger Hops (4.5%) (Last 30 minutes of 60 minute boil)
Wyeast 3333 German Wheat Yeast
Beer notes: I was pretty excited to brew today. I like rye beers, but don't think I've ever made a roggenbier 'true to style.' I've added rye to a good amount of beers in the past, but don't think I've ever tackled it as the major malt in my grain bill. This beer ended up with exactly 50% rye grist. Was higher, then I realized I had caramel wheat, and not caramel rye. Didn't do the best job weighing the grains, this one might finish a bit dark, as I was high on caramel and chocolate wheat malts. Temperature didn't hold well the second half of the 60 minutes. Not sure my pseudo sparge went well either. Think I left some sugars behind. I am writing this mid boil so we'll see how the gravity looks when it cools down. An hour later- Missed gravity by a lot...which I figured might happen...was at a paltry 1.034. I'll need to fix this.
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