Posts Tagged ‘Ingredients’

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


Raspberry Blonde

Nov 30, 2009

I was on vacation just before Thanksgiving and had planned to do a partial mash brew of a blonde ale with raspberries.  The day I planned to brew turned out to be cloudy but in the mid 50s, so at the last minute, I milled some more grain and did the batch all-grain.  I can assume that this was the last all-grain brew day until spring.  I can’t imagine brewing outside this winter, even though I know people do it.

I wanted to use up some of various light base malts I had around so I mixed Pilsner and US 2-Row and added just a touch of Caramel 40 for some more depth.  I used Amarillo hops at the beginning of the boil for about 25-26 IBUs and no late hops at all.  Just before I shut off the burner, I added a 12 oz bag of frozen raspberries.  It was fun to see the raspberries basically explode when they hit the boiling wort.  The smell was incredible…in a good way.  I probably should have used my screen inside my kettle as the raspberries that didn’t disintegrate, wanted to clog the spigot.  All went well though, as I guess the raspberries were soft enough that they did shoot through the spigot and hose to the fermenter.  I use a strainer to catch the hop bits before they reach the fermenter with every batch and I am glad because I didn’t want all the raspberry chunks in there either.

I used Wyeast #2565 Kolsch yeast with a quart starter and by bedtime the batch was fermenting nicely.  By morning, there was a tremendous blow-off that lasted all day.  It has settled down after a week, but still I hear the satisfying “bloop” of the air-lock now and then.

As usual, I will post the recipe if, after tasting, it is worth posting.

The Adequate Brewer

Old 49er

Jul 6, 2009

Almost three weeks ago I brewed a recipe for an Old Ale from Jamil Zainasheff’s book Brewing Classic Styles.  I had to substitute the hops and I had to supplement the grains with some dry malt extract (DME) because my mash tun cannot hold all the grain to make such a big beer.  But, I did get my hands on some black treacle.

I used the Wyeast #9097 Old Ale Blend with a big starter and man, this thing went off like a rocket the next day.  I really thought it was going to blow out the blow-off tube.  I have to admit that I did let it get a little warm (78 F) during fermentation, as I was lazy and didn’t set up any kind of cooler. 

The Old Ale Blend has as Wyeast says on their website, “an attenuative ale strain and a Brettanomyces strain” so I am excited to see how this one develops over time.  I will have to try a few along the way to see what changes as the Brett eats away at the sugars that regular ale yeast cannot eat.  I was somewhat concerned about introducing Brett into my brewery and I considered buying new plastic parts as I have read that Brett can be hard to get out of some plastics.  But in the end, I’m just going to continue brewing as usual, using all the same equipment for all batches, with the exception of marking the fermenter that was used.  I think I’ll mark a “B” on this fermenter, just in case something does come back to haunt me.

Oh, and the name of this post and the name of the beer come from the batch number.  I have brewed 49 batches of beer since 2005.  It seems a lot of Old Ales have the word old in the name so it was either Old 49er or something silly like Old Something or Other.

The Adequate Brewer

Homegrown Hops Update

Jun 3, 2009

It’s been about two months since the Hop Sprouts article and they (the hops) have been busy.

We had a week of off and on freezing temperatures soon after that article and I had to fashion some hop cage covers out of scrap fabric to keep them safe.  I think the weather might have stunned one of the plants as it didn’t grow very much for a couple of weeks after the cold.  It seems to still be growing but very slowly.  The other plant however, took off like a rocket and is now quite tall.  It’s hard to tell how tall they really are because they are wrapped around their ropes and the ropes are angled but I would say the tallest plant is about twelve feet tall. 

I have them angled toward my fence and just this past Friday, the plant reached the fence.  As of today it has grown another two feet and I’ve had to help it wrap around the rope along the fence.  I’ve read that I will need to continue to help it along the fence because hop bines tend to want to grow upward instead of horizontally.  It’s not a big deal to me to help the plant out as I am usually out gawking at them every day or two anyway.

Hopefully, this year I will actually get some hops out of this.

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