Tuesday, April 25, 2006
The Homebrewer's Companion
For 5 Gallon Batches
Dextrose 3/4 cup
Honey 1 cup
Maple Syrup 1 1/4 cups
Brown Sugar 2/3 Cup
Cane or Beet Sugar 2/3 cup
Dried Malt Extract 1 1/4 cups
Monday, April 24, 2006
Thursday, April 20, 2006
Wednesday, April 19, 2006
Tuesday, April 18, 2006
Monday, April 17, 2006
1 lb Crystal Malt
1 oz. bullion hop
1 oz. Cascade hops
1 oz. Fuggles
Thursday, April 13, 2006
6,998 drops and other beer facts
Posted Apr 11th 2006 5:11PM by Nicole Weston
We have some facts and figures about general drinking trends, but what about just beer? Here are a few fun bits of beer trivia, from Here's to Beer and other randomly collected factoids, to quiz your buddies when you're all relaxing over a brew and a game after work:
- According to the Canadian Ace Brewing Co., there are 6,998 drops in a 12-ounce bottle of beer.
- St. Arnold is recognized by the Catholic Church as the patron saint of brewing beer.
- A 12-ounce beer has fewer calories than two slices of standard, sliced bread.
- In Fairbanks, Alaska, it is illegal to give beer to a moose.
- The country with the most brands of beer - 400 - is Belgium.
- In Germany, you can buy beer popsicles.
- Cenosillicaphobia is the fear of an empty [beer] glass
Powered By Qumana
Blow-off - A type of airlock arrangement consisting of a tube exiting from the fermenter, submerging into a bucket of water, that allows the release of carbon dioxide and removal of excess fermentation material.
Wednesday, April 12, 2006
Tuesday, April 11, 2006
Monday, April 10, 2006
3.3 lbs. (1.5 kg) Coopers light malt extract syrup
2.2 lbs. (1.0 kg) Briess wheat dry malt extract
0.5 lbs. (0.2 kg) wheat malt
3 oz. (85 g) Carapils (dextrin) malt
3 oz. (85 g) pale 2-row malt (for sour mash)
1.0 AAU Styrian Golding hops
(0.25 oz./7g of 4.0% alpha acid)
3.5 AAU Magnum
(0.25 oz./1.8 g of 14.0% alpha acid)
2.1 AAU Styrian Golding hops
(0.53 oz./15 g of 4.0% alpha acid)
1.4 AAU Styrian Golding hops
(0.35 oz./10 g of 4.0% alpha acid)
White Labs WLP005 (British Ale) or
Wyeast 1098 (British Ale) yeast
0.75 cup of corn sugar (for priming)
Step by Step
For the sour mash, start 23 days in advance. Steep 3 oz. (85 g) 2-row pale malt in a pint of 150 ºF (66 ºC) water, then cover and let sit for 23 days. On brew day, steep the sour mash along with the wheat and dextrin malt grains in 3 gallons (11.4 L) of water at 152 ºF (67 ºC) for 30 mins. Remove grains from wort, add the first wort addition of Styrian Golding hops, malt syrup and dry malt extract, tnen bring to a boil. Add the Magnum hops and boil for 60 mins. Add the second addition of Styrian Golding hops for the last 30 mins. of the boil and add the last addition of Styrian Golding hops for the last 2 mins. of the boil. Now add wort to 2 gallons cool water in a sanitary fermenter and top off with cool water to 5.5 gallons (20.9 L). Cool the wort to 75 ºF (24 ºC), aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68 ºF (20 ºC) and hold at this temperature until the yeast has finished fermentation. Bottle and enjoy!
This is a single infusion mash. Do the sour mash the same as above. On brew day, add 8.7 lbs. (3.9 kg) of 2 row, 0.5 lbs. (0.2 kg) wheat malt and 3 oz. (85 g) of dextrin malt to complete the grain bill. Mash grains and sour mash at 152 ºF (67 ºC) for 60 mins. Collect enough wort to boil for 90 mins. and have a 5.5-gallon (20.9-L) yield (about 7 gallons or 26 L). Lower the Styrian Golding hops in the 30-min. boil to 0.5 oz. (14 g) to account for higher extraction ratio of a full boil. The rest of the recipe is the same as above.