Thursday, March 30, 2006
Tuesday, March 28, 2006
Fat Tire Amber Ale
(5 gallons, extract with grains)
o 5 lbs. Laaglander plain extra-light DME
o 0.50 lb. crystal malt (20° Lovibond)
o 0.50 lb. crystal malt (40° Lovibond)
o 0.50 lb. carapils malt
o 0.50 lb. Munich malt
o 0.50 lb. biscuit malt
o 0.50 lb. chocolate malt
o 3 AAUs Willamette pellet hops (0.66 oz. at 4.5% alpha acid)
o 1.33 AAUs Fuggle pellet hops (0.33 oz. at 4% alpha acid)
o 2 AAUs Fuggle pellet hops (0.50 oz. at 4% alpha acid)
o 1 tsp. Irish moss
o 2/3 to 3/4 cup corn sugar to prime
o Wyeast 1056 or BrewTek CL-10
Step by step:
Steep specialty grains in 3 gallons of water at 154° F for 45 minutes. Remove grains and add dried malt extract. Bring to boil and add 0.66 oz. Willamette pellet hops. Boil for 60 minutes and add Irish moss. Boil 10 minutes and then add 0.50 oz. Fuggle hops. Boil another 20 minutes, add remaining Fuggles and remove from heat. Cool to about 70° F and transfer to fermenting vessel with yeast. Ferment at 64° to 68° F until complete (7 to 10 days), then transfer to a secondary vessel, or rack into bottles or keg with corn sugar. (Try lowering the amount of priming sugar to mimic the low carbonation level of Fat Tire.) Lay the beer down for at least a few months to mellow and mature for best results.
All-grain option: Omit extract and mash 6 lbs. pale malt with specialty malts in 9 quarts of water to get a single infusion mash temperature of 154° F for 45 minutes. Sparge with hot water of 170° F or more to get 5.5 gallons of wort. Bring to boil and use above hopping and fermentation schedule.
Monday, March 20, 2006
Put the specialty grains into the muslin bag and steep in 150 degree water for 20 minutes. Pull the bag out, allowing it to drain freely into the brew kettle. There is no need to "squeeze" the bag. Squeezing the bag will only release tannins that will harm your beer.
Add 170 degree water to the brew kettle to bring the total volume to 2.5 gallons. As you add this water, run it over your bag of grains to sparge ("rinse") the rest of the grain water out of the bag.
Bring kettle to a boil, then remove it from the burner. Stir in the Dry Malt Extract (DME), and put Target (Bittering) hops in a muslin bag (tied closed) and add into the kettle.
Return to heat and boil for 45 minutes. Add the 1/2 oz East Kent Goldings to the muslin bag and boil for 15 minutes.
Cool to room temperature, add water to bring total volume to 5 gallons. Stir vigorously to incorporate air into the wort. Pitch (add) your yeast.
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Monday, March 13, 2006
- 3.3 pounds, wildflower honey
3.3 pounds, amber malt extract
2 pounds, wheat extract
1 pound, light malt extract
1/2 pound, 10L crystal malt
2 ounces, Northern Brewer hops (8.0%), 30 minute boil
2 ounces, Kent Goldings pellets (4.6%), 20 minute boil
1/2 ounce, Kent Goldings pellets, 15 minute boil
1/2 ounce, Kent Goldings pellets, finishing (10 minutes)
Irish moss, last 5 minutes
Whitbread ale yeast
1/2 teaspoon, yeast energizer
- Step mash. Crush grains and add to 3 qts water (with gypsum dissolved) at 130F. Maintain mash temperature at 125 for 30 min (protein rest).
- Add 3 quarts of boiling water to mash and maintain temperature at 158 for 1 hour (saccharification rest).
- Drain wort and sparge grains with 5 quarts water at 170.
- Add to the wort in the brewpot the malt extract and brown sugar. Bring to a boil.
- After 30 minutes of boil, add 1/2 ounce of Northern Brewer hops and 1/2 ounce of Fuggles hops.
- After 15 more minutes, add an additional 1/2 ounce of each hop.
- Boil for a total of 1- -1/2 hours.
- Ten minutes before the end of the boil, add the Irish moss.
- Five minutes before the end of the boil, add 1 ounce of Fuggles hops (for aroma).
- Cool the wort and add to the primary fermenter with sufficient water to make 5 gallons.
- Pitch yeast when temp of wort is below 75. Ferment at 65 for 5 days. Rack to secondary and ferment for 15 more days at 65. Bulk prime with corn sugar before bottling.
History of Braggot
Modern braggot is made usually as novelty ales by micro-breweries or by wineries specializing in Honeywine. Braggot is also very popular in home brewery for the same reasons it was popular in ancient times - they were as easy to brew as beer, but due to the honey were very high in alcohol content (generally around 10-12%).
by George de Piro
A long time ago, before the days of television and internet surfing, people actually had to rely on social interaction for entertainment. The local pub was a place where people would gather to discuss life, argue relevant issues, and drink a little something to make the night seem warmer.
Mead was a popular choice for those wanting more alcohol than the average beer. A fermented beverage made from honey, meads can exceed 10% alcohol by volume (ABV). They were sometimes spiced to add complexity to their flavor.
Braggot was made by blending mead and beer, to produce a strong drink with unique flavors. This blending was often done right at the bar, but was sometimes performed by the brewer. Today there are few modern examples of braggot produced commercially.
From Evans Ale
Thursday, March 09, 2006
- 7 pounds, Crushed pale malt
2 pounds, Flaked barley
1 pound, crushed roast barley
1 ounce, bullion hops
3 ounces, northern brewer hops
1 tsp. CaCO3 (if you are in a soft water area)
yeast starter made from a bottle of Guinness