Thursday, October 14, 2010

Honey Porter / IPA

We're back in business - trying to do two different partial mash batches on Saturday.  These are both recipes that were found online IPA and Honey Porter.  We'll see how it goes.  If anyone is interested in joining us for the afternoon, we'll be starting around 2pm.

Thursday, September 2, 2010

Blueberry Braggot

After  sampling the Cranberry Braggot we made back in July (good - but sweet and needs more time to age), and knowing that I don't have to work on Monday - I've decided to do a quick batch of experimental Blueberry Braggot.  Here's what We're thinking:

5.5 Gallon Batch - 60 minute boil
6 lbs unprocessed clover honey @ flameout
4 lbs light DME
Cascade Hops (1/2 ounce at 60 min and 5 min)
8 lb of frozen - then thawed - and mashed blueberries in secondary

The million dollar question is...

What type of yeast to use???  In the Cranberry Braggot we used a champagne yeast from Wyeast.  The FG ended up at 1.030 - the braggot is sweet, and we don't mind. but we would rather get the FG around 1.010-1.015.  Maybe use wine yeast???  The only problem is we don't want to dry the braggot out too much.  There's also the possibility of using an ale yeast. Can't decide  -Any thoughts?

Wednesday, August 25, 2010

Future Brew: Non-Stopped Hopped IPA

Planning ahead, our next brew will contain hops picked by friends.  Post the hop of your choice ( a lis of possible hops can be found at (http://beeradvocate.com/beer/101/hops) to our blog.  Next month, we'll gather the hops - break them into bittering and aroma, then mix them up - and non-stop hop the IPA during the 60-minute boil.  

Tuesday, August 24, 2010

Christmas Ale - Year 2

After last year's successful Christmas Ale, recipe, we tried the same recipe with a few tweaks.

Here's the recipe:

14 lbs 2-Row Pale Malt
1 lb Crystal 80L
1 lb Victory Malt
.5 lb Caramunich Malt
.5 Honey Malt
.5 Special B
.3 lb Flaked Barley
.15 lb Black Patent Malt

Mix with 5.5 gallons of water at 172 degrees to achieve temp of 158 degrees.  Hold for 45 minutes.  Sparge twice with 2 gallons of 188 degree water to achieve temp of 168 degrees.  Should yield 7 gallons of wort.

Boil for 75 minutes.  Add Williamette hops (1 oz) at 60 minutes.  At 30 minutes, add East Golding hops (.5 oz), and at 15 minutes, add Fuggles hops (.5 oz).

Add spices as follows and in appropriate amounts:

Ginger Root, shredded, 1 ounce @ 12 min
Cinnamon, 2 sticks @ 5 min
Bitter Orange Peel, 1 ounce @ 5 min
All Spice, .5 ounce @ 5 min
Nutmeg, .5 ounce @ 5 min
Ground Cloves, .5 ounce @ 5 min
Clove Honey, 2 lb @2 flameout

Cool wort to 78 degrees, add water to 5.5 gallon mark, and add 2 packages of Belgian Strong Ale Yeast (Wyeast 1388).  Attached blow-off tube and placed in closet. 

Original Gravity = 1.092

Christmas Ale @ 24 Hours