Posts Tagged ‘Beer Recipes’

Winter Blues

Jan 13, 2010

I’ve got the winter blues.  The holidays are over, I’m back to work and school, and it’s been below freezing here for a couple of weeks now so I just don’t feel like brewing.  The trouble is that I am running a bit low on home brew.  I have plenty of beers aging and a few styles ready to drink, but I just get nervous when I can walk several feet into the beer closet.  It’s usually packed full.

I have a plan for a dry stout with cherries that I am going to brew as a partial mash so I don’t have to go outside, but I just can’t seem to get a free day or two to prepare and brew it.

The Raspberry Blonde has carbonated but not yet to my satisfaction because the house has been cool for quite a while now.  I’ve sampled a few and they are quite good.  The clean malt flavor is supported by a touch of hop bitterness and raspberry flavor.  The aroma is nearly all raspberries with a touch of malt.  It’s also very light-colored and extremely clear.  Here is the recipe for any that may want it. 

Raspberry Blonde
OG: 1.052
FG: 1.010
IBU: 29
ABV: 5.5%

8 lb 14 oz Pilsner malt
1 lb 2 oz UK Pale Ale malt
4 oz US Caramel 40L
1 oz US Caramel 20L
12 oz Frozen Raspberries @ 0 min.

.75 oz US Amarillo (8.9% AA) @ 60 min.

Wyeast #2565 Kolsch

Single Step Infusion Mash – 149 degrees F/ 60 min.

I think I mentioned in an earlier post about this beer that I was originally planning to do a partial mash but changed to a full mash the day of the brew.  I also didn’t have enough of any one malt to make a full mash.  So, the recipe seems a bit strange with unusual amounts of malt.  These specific amounts don’t need to be replicated.  Rounding the malt amounts or using all Pilsner or all UK Pale Ale malt will result in a very similar beer, in my opinion.  I would do it this way if I were to re-brew the recipe.

The Adequate Brewer


Bitter & Brown Update

Dec 2, 2009

I promised that once I tasted the Bitter & Brown ale I would post the recipe if it was worth posting.  Well, I am pleased to announce that the beer is really quite good!

It’s more of a brown porter if we’re talking BJCP Styles, but with a hint of smoke character from the Weyermann Smoked Malt.  The beer is quite dark but also quite clear with a decent head on it.  I like the rich, chocolate and coffee flavor and aroma.  The smoke is there, but is subtle.  I may make this again with a little more smoked malt just to make it more pronounced.  But, like I said, the beer is good now.

So if you wish, take this recipe and brew it.  If it’s good, let me know.  If it’s bad, well then I don’t know what to tell you.

Bitter & Brown

Original Gravity: 1.048
Final Gravity: 1.015
ABV: 4.5%
IBU: 26.2 (Rager formula)
Single Infusion Mash (153 degrees F – 60 minutes)
Fermentation Temp: 70 – 72 degrees F

6 lb UK Pale Ale Malt
2 lb German Munich Malt
1 lb German Smoked Malt
10 oz US Chocolate Malt

.75 oz Northern Brewer (8% AA) @60 minutes
.25 oz Northern Brewer (8% AA) @ 0 minutes

Wyeast #1968 London ESB (1 qt starter)

The Adequate Brewer

Big Brew 2009

Apr 29, 2009

The American Homebrewers Association is celebrating National Homebrew Day by having its annual Big Brew this coming weekend (May 2, 2009).  Everyone is encouraged to brew, spread the word about brewing, and just generally have a good time with the hobby and other brewers .  They even provide three recipes as suggestions for everyone to brew. 

There is a small problem with the Big Brew always being held on the first Saturday in May and that would be The Kentucky Derby is also always on that day.  Or perhaps it is not a problem.  Since we usually do not attend the Derby, we tend to have friends over or attend a Derby Party and what goes great with friends at a Derby Party?  Homebrew, of course.  Last year we hosted the party and sampled five different batches of my beer.  It was fun to have everyone try the different beers and I had enough chilled that they could then choose what they wanted for the evening’s festivities.  This year I wanted to brew one of the recipes suggested for the Big Brew but felt that with all the festivities and general revelry, brewing might not be such a good idea.  So, my version of Saison Du Mont was brewed last weekend and is now happily fermenting in the closet.

I made a couple of changes to the recipe mostly because I ended up not having enough of some ingredients and none at all of others.  Well, and I can’t help myself sometimes when I look at a recipe.  I only had six grams of coriander and I wanted to use fresh orange and grapefruit peel instead of the ugly dried stuff at the homebrew shop.  I’ve read that a mix of orange and grapefruit peel can mimic the sweet and bitter orange peel combination.  I also had a smack-pack of Wyeast #3711 French Saison yeast that I wanted to use instead of the Belgian Saison strain.

What I brewed:

Pre-boil volume: 7 gallons
OG: 1.056
Mash: 152 F

7.5 lb US 2-Row
2 lb Vienna Malt
8 oz Flaked Wheat
8 oz Flaked Oats
13 oz Turbinado Sugar added at 15 min left in the boil 

1 oz East Kent Goldings (60 min)
1 oz Hallertau (1 min)

Spices (0 min)
6 g Coriander
2 g Grains of Paradise
7 g Orange peel
7 g Grapefruit peel

Wyeast #3711 French Saison (1 qt starter made the night before)

All in all I am very pleased with how my second all-grain batch went.  I was aiming for a mash rest temperature of 151 F and I hit 152 F so I just rolled with it.  We’ll see in about six weeks…

The Adequate Brewer