I needed another beer in my pipeline, but didnt have a whole lot of time to brew this summer. So I decided to make one of the no-boil brews and add some raspberry to it.
I ended up brewing up a muntons wheat beer, using Safale-05. I didnt want the banana-clove flavors so I didnt use a wheat yeast or hefe yeast. I wanted a nice clean ale which would show off the raspberry flavor.
Due to vacations getting in the way this sat in the primary for about 6 weeks, which is probably a good thing.
I racked it to a carboy on 8/12/2011 and added the raspberries. I plan on two weeks on the raspberries and then onto the keg.
Friday, August 19, 2011
Wednesday, May 18, 2011
Cream Ale - May 15, 2011
Well this is the first time I am remaking one of the beers I have made before. Last time I made this it turned out great and disappeared fast. I wanted another batch of this clean and crisp beer for the summer months. I 7% bock just doesnt cut it when its 90 degrees out. I did modify the original recipe slightly, mostly because of the stuff my homebrew store had on hand. The original had a 3.3 lb can of light LME and 2 lbs Pilsen DME. This one I went with a 3.3lb can of pilsen LME and 2 lbs of light DME. Both had a pound of corn sugar in it, and both had two additions of williamette hops. I have promised some people a few of these, so this one probably will be bottled for portability.
I am planning on doing my first all grain batch sometime this summer and it will probably be a red beer similar to this recipe, but with a few ounce of roasted barley.
I plan a one month primary on this one, then 3 weeks in the bottles. Should be ready by the 4th of july.
I am planning on doing my first all grain batch sometime this summer and it will probably be a red beer similar to this recipe, but with a few ounce of roasted barley.
I plan a one month primary on this one, then 3 weeks in the bottles. Should be ready by the 4th of july.
Tuesday, April 12, 2011
Oktoberfest - April 9, 2011
Im sticking with the lager thing a little while longer. The munich madness bock it almost ready. I want to do a true oktoberfest this year, brew in march and drink in october, but life got in the way and it didnt happen until april.
This oktoberfest recipe is an extract with steeping grains.
SPECIALTY GRAINS:
-- 1 lbs Cara malt 45
FERMENTABLES
-- 2 lbs Pilsen dry malt extract (60 min)
-- 6 lbs Amber malt syrup late addition (15 min)
BOIL ADDITIONS
-- 1 oz German Hallertau (60 min)
I picked up a vial of the White Labs Oktoberfest yeast (WLP 820), and did a large starter for it. This was the first time I had used a stirplate, and wow did that make a difference in the amount of yeast.
Its now fermenting in the chest freezer at about 51 degrees, it took about 20 hours before the airlock started bubbling, in a couple of more days, ill take a reading and a taste to see if I need a diacytl rest. From what I have read this yeast takes a little longer to do its thing.
Hopefully when its done it will be at about 5.5% ABV.
This oktoberfest recipe is an extract with steeping grains.
SPECIALTY GRAINS:
-- 1 lbs Cara malt 45
FERMENTABLES
-- 2 lbs Pilsen dry malt extract (60 min)
-- 6 lbs Amber malt syrup late addition (15 min)
BOIL ADDITIONS
-- 1 oz German Hallertau (60 min)
I picked up a vial of the White Labs Oktoberfest yeast (WLP 820), and did a large starter for it. This was the first time I had used a stirplate, and wow did that make a difference in the amount of yeast.
Its now fermenting in the chest freezer at about 51 degrees, it took about 20 hours before the airlock started bubbling, in a couple of more days, ill take a reading and a taste to see if I need a diacytl rest. From what I have read this yeast takes a little longer to do its thing.
Hopefully when its done it will be at about 5.5% ABV.
Tuesday, February 15, 2011
Munich Madness Bock - Feb 12, 2011
Well last year I bought a chest freezer and a temp controler so that I could do a lager and I am finally getting around to do it. I had some breiss munich extract I was looking to use up and so I check around the internet and found this recipe, which is actually on the briess website.
Munich Madness Bock
Recipe for 5 US gallons (19L)
Description: Steeping caramel and chocolate malts adds just the right touch of deep flavor to this rich and malty
traditional German lager.
Quantity Ingredients Comment
6.6 lbs Briess CBW® Munich LME
1.5 lbs Briess CBW® Pilsen DME
1 lb Briess Caramel Malt 90L
2 oz Briess Dark Chocolate Malt
1 oz Hallertau Pelletized Hops 45 min boil time
1 tsp Irish Moss
1 vial WLP833 German Bock
Brewing Procedures:
1. Steep grain in 5 gallons 150-180®F water for 30 minutes.
2. Remove from heat.
3. Add CBW® Munich LME and Briess CBW Pilsen DME.
4. Bring to a boil.
5. Add hops and boil for 30 minutes.
6. Add Irish Moss & boil for 15 minutes.
7. Remove from heat.
8. Cool, oxygenate wort and pitch yeast.
Fermentation:
Primary: 3 weeks at 55ºF
Secondary: 4 weeks at 35ºF
Original Gravity: 1.068
Final Gravity: 1.018
Alcohol by vol: 6.6%
IBU: 24
Color: 41º L
I Actually used the White labs Southern german lager yeast which is WLP838 instead, but it still should fit the style well.
This is the biggest beer I have done to date, and should come in at around 6.5 percent abv. Being that it was a big beer and a cold ferment I knew I was going to need alot of yeast. Starting about 6 days before brew day, I steped up a starter every couple of days until brew day. I still wasnt totally convinced I had enough, so I tossed one extra vial in.
Well something had to have gone right with the yeast because it was bubbling away before I went to bed that night.
Im watching the ferment and plan to do a diacetyl rest when I see the fermentation start to slow down. Then its into the fridge at 35 degrees for the next 6 months as I dont plan on cracking one until my birthday in july.
The timing on this one was good, because I am planing on brewing an oktoberfest this year and I will be able to use the cake on this one for that brew, so no starter needed.
Munich Madness Bock
Recipe for 5 US gallons (19L)
Description: Steeping caramel and chocolate malts adds just the right touch of deep flavor to this rich and malty
traditional German lager.
Quantity Ingredients Comment
6.6 lbs Briess CBW® Munich LME
1.5 lbs Briess CBW® Pilsen DME
1 lb Briess Caramel Malt 90L
2 oz Briess Dark Chocolate Malt
1 oz Hallertau Pelletized Hops 45 min boil time
1 tsp Irish Moss
1 vial WLP833 German Bock
Brewing Procedures:
1. Steep grain in 5 gallons 150-180®F water for 30 minutes.
2. Remove from heat.
3. Add CBW® Munich LME and Briess CBW Pilsen DME.
4. Bring to a boil.
5. Add hops and boil for 30 minutes.
6. Add Irish Moss & boil for 15 minutes.
7. Remove from heat.
8. Cool, oxygenate wort and pitch yeast.
Fermentation:
Primary: 3 weeks at 55ºF
Secondary: 4 weeks at 35ºF
Original Gravity: 1.068
Final Gravity: 1.018
Alcohol by vol: 6.6%
IBU: 24
Color: 41º L
I Actually used the White labs Southern german lager yeast which is WLP838 instead, but it still should fit the style well.
This is the biggest beer I have done to date, and should come in at around 6.5 percent abv. Being that it was a big beer and a cold ferment I knew I was going to need alot of yeast. Starting about 6 days before brew day, I steped up a starter every couple of days until brew day. I still wasnt totally convinced I had enough, so I tossed one extra vial in.
Well something had to have gone right with the yeast because it was bubbling away before I went to bed that night.
Im watching the ferment and plan to do a diacetyl rest when I see the fermentation start to slow down. Then its into the fridge at 35 degrees for the next 6 months as I dont plan on cracking one until my birthday in july.
The timing on this one was good, because I am planing on brewing an oktoberfest this year and I will be able to use the cake on this one for that brew, so no starter needed.
Friday, February 4, 2011
Brewers Best - Scottish Ale - Jan 14,2011
This was my 4th brewers best kit, and one I have been looking forward to trying. Im a big fan of malty beers, so this should be right up my alley. This kit comes with the following ingredients.
FERMENTABLES
3.3 lb. Amber LME
1 lb. Amber DME
SPECIALTY GRAINS
4 oz. Caramel 60L
4 oz. Smoked
4 oz. Chocolate
1 oz. Roasted Barley
HOPS
.5 oz. Bittering - Palisades
.5 oz. Aroma - Palisades
There isnt much hops in this one, and I have never tried palisades hops, so I dont really know what to expect.
I brewed this in the driveway on my turkey fryer, and it was pretty damn cold out, but I was able to keep the temp where I needed it and everything went off without a hitch brewing wise.
I brought in inside to cool in the sink, using a mixture of snow and water to cool it down. It comes with Dynstar Windsor yeast. I rehydrated the yeast will the wort was cooling and was a little put off by the lack of action of this yeast while rehydrating. The nottingham bubbled up really nice. So I pitch the yeast put on the top and set it downstairs. Day 1, no airlock activity. Day 2 , no airlock activity. Day 3, no airlock activity. With the lack of activity rehydrating it and since pitching, I think I got some bad yeast. So I head off to the store to see if I can find another pack of Windsor yeast, no luck.
I did pick up some safale 05 and that kicked off right away and fermented out nicely, this one is now in the keg for aging.
FERMENTABLES
3.3 lb. Amber LME
1 lb. Amber DME
SPECIALTY GRAINS
4 oz. Caramel 60L
4 oz. Smoked
4 oz. Chocolate
1 oz. Roasted Barley
HOPS
.5 oz. Bittering - Palisades
.5 oz. Aroma - Palisades
There isnt much hops in this one, and I have never tried palisades hops, so I dont really know what to expect.
I brewed this in the driveway on my turkey fryer, and it was pretty damn cold out, but I was able to keep the temp where I needed it and everything went off without a hitch brewing wise.
I brought in inside to cool in the sink, using a mixture of snow and water to cool it down. It comes with Dynstar Windsor yeast. I rehydrated the yeast will the wort was cooling and was a little put off by the lack of action of this yeast while rehydrating. The nottingham bubbled up really nice. So I pitch the yeast put on the top and set it downstairs. Day 1, no airlock activity. Day 2 , no airlock activity. Day 3, no airlock activity. With the lack of activity rehydrating it and since pitching, I think I got some bad yeast. So I head off to the store to see if I can find another pack of Windsor yeast, no luck.
I did pick up some safale 05 and that kicked off right away and fermented out nicely, this one is now in the keg for aging.
Tuesday, November 2, 2010
Holloween Red Ale - Oct 31,2010
On a recent trip to a homebrew shop, I picked up a vial of WhiteLabs East Coast Ale Yeast. Well I didnt get to use it as soon as I would have liked, and It was closing in on it good by date, so I needed to use it up.
I had some Liwuid extract and some hops in the cupboard, so I said what the hell, Ill see what I can come up with. This is the recipe I made up.
3.3 lbs Briess Bavarian Wheat LME
3.3 lbs Briess Pilsen Light LME
8 oz Crystal 60L
2 oz Chocolate Malt
4 oz Malto-Dextrine
1 oz Hallertau hops at 60 minutes
1 oz East Kent Goldings at 15 minutes
Irish moss added at 15 minutes.
48 hours before brewing I created a 1.5 liter starter with the East Coast Ale Yeast.
The rest of my brewing went the same as before, brew outside on Gas Burner, cool wort, pitch yeast, take down to basement.
It is currently 66-68 degrees downstairs.
The airlock was happily bubbling away after 8 hours.
This beer was in the primary for a month, the first time I have left anything that long. I am hoping I get my kegging setup for christmas, so Im holding this one in secondary for a month or more and it will be my first one in the keg. If I dont get the kegging system then Ill just bottle it during the christmas break.
I had some Liwuid extract and some hops in the cupboard, so I said what the hell, Ill see what I can come up with. This is the recipe I made up.
3.3 lbs Briess Bavarian Wheat LME
3.3 lbs Briess Pilsen Light LME
8 oz Crystal 60L
2 oz Chocolate Malt
4 oz Malto-Dextrine
1 oz Hallertau hops at 60 minutes
1 oz East Kent Goldings at 15 minutes
Irish moss added at 15 minutes.
48 hours before brewing I created a 1.5 liter starter with the East Coast Ale Yeast.
The rest of my brewing went the same as before, brew outside on Gas Burner, cool wort, pitch yeast, take down to basement.
It is currently 66-68 degrees downstairs.
The airlock was happily bubbling away after 8 hours.
This beer was in the primary for a month, the first time I have left anything that long. I am hoping I get my kegging setup for christmas, so Im holding this one in secondary for a month or more and it will be my first one in the keg. If I dont get the kegging system then Ill just bottle it during the christmas break.
Tuesday, October 19, 2010
Brewers Best - American Cream Ale - Oct 10, 2010
This was my third brewers best kit, and I have been fairly impressed so far. So far the other 2 I made were darker beers and I think friends and family where a little put off by the darkness. I want to brew something a little more like what they were use to, so I brew an american cream ale which is a light colored ale.
This one was straight extracts, sugar and hops, no specailty grains, so the brew time was a little less.
I once again brewed outside with the propane burner, with no really issues. I did have one scare, where a flock of geese came flying over my open pot. No geese bombs made it into the pot.
This beer once again uses nottingham yeast, but I now have a chest freezer with a temperature controller on it so I decide to ferment it colder at 58 degrees. Hopefully it will give me a really clean tasting beer.
Starting Gravity: 1.042- Once again I came in lower that the predicted Starting gravity
Primary: 3 weeks planned
Secondary: 2 Weeks planned, which includes 1 week with gelatin.
Bottled On: November 5, 2010
How was it? Dont know its still in primary.
Update: Its was bottled on November 5th, and shold be ready to drink by thanksgiving.
Update: Tried a few of these the first after 2 weeks and it was still flat. Brought some of this upstairs to warm up and it is pretty well carbed, and is fantastic. I think the low fermenting temp really helped it is really clean tasting and really quite drinkable. When I get my tapping system this will be one of the first beers on tap.
This one was straight extracts, sugar and hops, no specailty grains, so the brew time was a little less.
I once again brewed outside with the propane burner, with no really issues. I did have one scare, where a flock of geese came flying over my open pot. No geese bombs made it into the pot.
This beer once again uses nottingham yeast, but I now have a chest freezer with a temperature controller on it so I decide to ferment it colder at 58 degrees. Hopefully it will give me a really clean tasting beer.
Starting Gravity: 1.042- Once again I came in lower that the predicted Starting gravity
Primary: 3 weeks planned
Secondary: 2 Weeks planned, which includes 1 week with gelatin.
Bottled On: November 5, 2010
How was it? Dont know its still in primary.
Update: Its was bottled on November 5th, and shold be ready to drink by thanksgiving.
Update: Tried a few of these the first after 2 weeks and it was still flat. Brought some of this upstairs to warm up and it is pretty well carbed, and is fantastic. I think the low fermenting temp really helped it is really clean tasting and really quite drinkable. When I get my tapping system this will be one of the first beers on tap.
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