Thursday, June 15, 2006


Boy, things have really changed in the past few years when it comes to hops. Seems like just yesterday that if you had hops reaching a 9% alpha acid, you had some really strong stuff. Most of my brewing books do not mention Simcoe, Warrior, or Yukama-Magnum, all hops that have an alpha content in the double digits.

I found a nice hops chart at Weekend Brewer that list the hops that they sell along with letting you know if they are bittering or aroma hops.

Also, a nice article from the Philadelphia Inquirer that pertains to hops and microbreweries. Part of that is reprinted below.

Joe Sixpack | Hybrid-hop Simcoe is hot

Philadelphia Inquirer
June 09, 2006
We thought, 'Man, wouldn't it be great to make a beer that would be dominated by Simcoe?

FORGET cascades hops. The newest beer craze is Simcoe.

Cascades, of course, is the classic West Coast hop, the small, vine-grown bud that gives beer its aroma, its bitterness, its spice. For 20 years, the fresh, aromatic, grapefruit-like Cascades virtually defined American-made craft beer, and it still reigns as one of the biggest sellers.

But six years ago, agriculture scientists in Washington State introduced a hybrid called Simcoe, and brewers have been boiling it big time ever since.

Yards Brewing, in Kensington, used it in its reformulated Philly Pale Ale recipe, and watched sales rocket. Troegs Brewing, in Harrisburg, adds it to Nugget Nectar Ale. In Delaware, Dogfish Head Brewing's Sam Calagione said his brewers were using Simcoe before it even had a name, when it was known only as 'Experimental Hop No. 555.' Today, he said, Dogfish Head tosses a 'load' of it into 90 Minute IPA.

Even savvy homebrewers are onto Simcoe. 'There's a latent buzz around it,' said Jason Harris, of Keystone Homebrew Supply in Montgomeryville. 'Simcoe's made a huge impact.'

Simcoe is so hot, Weyerbacher Brewing in Easton just named its newest beer after the plant: Simcoe Double IPA.

Read more at the Philadelphia Inquirer.

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Tuesday, June 13, 2006

Hefe Weizen Beer Recipe

Summer is just about here and time to make a lighter type of beer. One style that tastes great during those hot, steamy days is a hefe weizen. Sure, it takes a few to get use to the taste (not your typical beer), but during the summer it sure hits the spot.
This recipe was taken from the Tastybrew recipe bank and is primarily geared to extract brewers.

Killer Bee Wheat

Name Killer Bee Wheat
Description A Perfectly Balanced Honey Weizen
Added by Matt Wilson
Date Submitted Sun, 15 Dec 2002 03:49 AM (GMT)
  • 6# Wheat LME
  • 3# Clover Honey
  • 1/2# Carapils
  • 2 oz Saaz hops
  • 5 oz corn sugar
  • Muntons Gold Ale Yeast
  • 1 Tsp Irish Moss
  • 1 package Knox unflavored gelatin
8 oz Carapils in 2 gallons cold water, heat to 170 and hold 30 minutes.Remove Carapils and bring to boil. Add 6# Wheat LME and 1 oz Saaz in hop bag.Boil 45 minutes.Add 2# Clover Honey. Boil 10 minutes. Add 1oz Saaz and 1 Tsp Irish Moss in hop bag. Boil 5 minutes. Remove from heat add cold water to make 5.5 gallons. Cool to 80 degrees and pitch yeast. Primary ferment 3 days, rack to secondary fermenter.Pasterize 1# Clover Honey @ 180 degrees for 30 minutes, add to secondary fermenter for 14 days. Fine with 1 package Knox Gelatin 3 days before bottling. Condition 2 weeks @ 65-70 degrees.
Style Hefe-
Recipe Type Extract
Batch Size 5 Gallons
Original Gravity 1.060
Final Gravity 1.018
Boiling Time 60 minutes
Primary Fermentation plastic 3 days
Secondary Fermentation glass 14 days
Other Specifics IBU=10 color= 3HCU Alcohol content 5.4%

I tried this tonite after bottling on thanksgiving and I cant stop grinning! This is far and away the single best homebrew I ( or my wife and a few friends) have ever tried. It is very carbonated, next time I will cut the priming sugar back to 4 oz. The head is thick and tall and lasts the length of the glass.Color,clarity,and balance is perfect. I think the honey in the secondary really kicked it up a notch.This batch won't last long.

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Monday, June 05, 2006

Blonde Ale

With lawmower season upon us, now is the time to brew a lighter style of beer. This is and original recipe that has been generated using Promash software. The grains in this recipe are to be crushed and steeped for about and hour. Add the Irish moss when you put the second batch of hops in and allow to ferment for about a week.

This is a good base recipe to use to make other beers, so experiment with it.

A ProMash Recipe Report

BJCP Style and Style Guidelines
03-A Light Ale,
Blonde Ale
Min OG: 1.045
Max OG: 1.060
Min IBU: 15
Max IBU: 33
Min Clr: 2 Max Clr: 8
Color Yellow Gold

Recipe Specifics
Batch Size (Gal): 5.00
Wort Size (Gal): 3.00
Total Grain (Lbs): 6.00
Anticipated OG: 1.051
Plato: 12.65
Anticipated SRM: 6.3
Anticipated IBU: 18.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 30 Minutes

5.00 lbs. Light Dry Malt Extract
.50 lbs. Crystal 10L
.50 lbs. Cara-Pils Dextrine Malt

1.00 oz. Cascade Pellets for 30 min.
1.00 oz. Fuggle Pellets for 20 min.

Lallemand Doric

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