I am going to attempt a vanilla bourbon stout. I have been soaking some charred oak staves in bourbon for a few months.
First step: the stout. I had two epic boil-overs making this - never turn your back on boiling wort! Hopefully I didn't lose too much rich, beery goodness.
Steep for 30 minutes at 150:
1 lb. Black Malt (450-500 L)
1 lb .Dark Crystal Malt (94-108 L)
2 oz. Roasted Barley
3 oz. Chocolate Malt
Boil:
1 kg. Dark DME
1 kg. Light DME
1 lb. Medium DME
Added 1 oz. Fuggles (4.2%AA) at 60 minutes
At 2 minutes added 1 oz. Fuggles (4.2%AA), .5 oz. Czech Saaz
Filled to 20 litres, pitched White Labs WLP005 British Ale
I will rack to secondary in a few day, add the wood staves, a splash of bourbon and a splash of vanilla.
Beer @ Heart
A blog about beer drinking and home brewing.
Monday, October 31, 2016
Sunday, August 7, 2016
Homebrew: Saison
This brew is a bit of a hodge-podge of a French Saison, Belgian Saison and Biere de Garde. It was also a bit of a "use what I have on hand" recipe. Not sure how it will turn out, I guess we will see.
Note, this was a 3 gallon batch
Steep 1 hour at 150 degrees:
2oz special aromatic biscuit malt
5oz honey malt
4oz caramunich 3
4oz caramel Munich 40L
bring to a boil, add:
2kg light DME
1lb dry wheat extract
.4oz Columbus hops (pellets) (15% AA)
Boil 55 minutes, add:
.4oz Czech Saaz hops (pellets) (2.6% AA)
Pitched Wyeast 3711 French Saison
Primary ferment 2 days at 65 degrees, 5 days at 70 degrees.
I just racked it to the carbuoy. I will likely keep it at 65 degrees or so for two weeks then bottle.
Note, this was a 3 gallon batch
Steep 1 hour at 150 degrees:
2oz special aromatic biscuit malt
5oz honey malt
4oz caramunich 3
4oz caramel Munich 40L
bring to a boil, add:
2kg light DME
1lb dry wheat extract
.4oz Columbus hops (pellets) (15% AA)
Boil 55 minutes, add:
.4oz Czech Saaz hops (pellets) (2.6% AA)
Pitched Wyeast 3711 French Saison
Primary ferment 2 days at 65 degrees, 5 days at 70 degrees.
I just racked it to the carbuoy. I will likely keep it at 65 degrees or so for two weeks then bottle.
Wednesday, July 20, 2016
Homebrew: Hefeweizen
I can't remember the last time I made a plain, simple hefe, without fruit or some other twist. German style hefe is a great summer beer, so here is my recipe:
Steep at 150 degrees for 30 minutes:
4oz Caramel Munich 40
2oz Cara Munich 3
Boil for 60 minutes:
2kg wheat DME
500g light DME
200g amber DME
1oz Hallertau Hops (3.2% AA)
Pitched Wyeast 3333 German wheat. Total - 20 litres
Steep at 150 degrees for 30 minutes:
4oz Caramel Munich 40
2oz Cara Munich 3
Boil for 60 minutes:
2kg wheat DME
500g light DME
200g amber DME
1oz Hallertau Hops (3.2% AA)
Pitched Wyeast 3333 German wheat. Total - 20 litres
Saturday, July 16, 2016
Great Places to have a beer - Bruges
Sith@Heart and I spent some time in June in Bruges, France and Amsterdam. Needless to say, we found some great places to have a beer. This post, Bruges:
2be - The Beer Wall |
2be - The Beer Wall (great selection, nice canal side patio) |
De Garre - Challenged to find this by Chris S. Mission accomplished! |
Sunday, February 14, 2016
Homebrew: Lucky 13 Milk Stout
Brother from a different mother Darren Reed and I decided to try our hand at a milk stout. Recipe is our own version, based loosely on a combination of the Left Hand Milk Stout and Mackeson Triple XXX stout recipes. The name comes from the 13 ounces of lactose we use.
8
oz flaked oats
8
oz roasted barley
8
oz Chocolate malt
8
oz 60 L crystal malt
8
oz black malt
4
oz pale malt
4
oz smoked malt
13
oz Lactose
1
oz EKG 5.7 AA (boil)
1
oz EKG 5.7 AA (flavour)
2tsp
gypsum
1
tsp Irish Moss
- Crush and steep grains 30 min @ 150
- Strain and sparge top up to 3 gallons
- Bring to Boil
- Add DME, lactose, gypsum and boiling hops
- Boil 45
- Add flavour hops and Irish moss
- Boil 15
- Drop into primary, top up to 5 gals
- Pitch WLP002 English ale
Sunday, November 15, 2015
Homebrew - Irish Red, with Darren Reed
The second batch from the Barley Legal Brewing Company / Brothers From Different Mothers Brewing Co. We decided to prepare for fall with an Irish Red. After we brewed it I was worried I have once again made a brown ale instead of a red, but it turned out a nice, deep copper colour. Dry tasting and slightly creamy with a nice finish.
Steep for 30 minutes at 150:
11oz Crystal Malt
1.5oz Black Malt
1oz Roasted Barley
2.5oz Pale Malt
Bring to a boil
1.5kg Pale Malt Extract
1kg Amber Malt Extract
1oz East Kent Golding hops (5.7%AA)
Boil for 50 minutes, then add:
1oz East Kent Golding hops (5.7%AA)
1tsp Irish Moss
Fill to 5 gallons in the fermenter. Pitched White Labs WLP004 Irish Ale Yeast.
Due to schedule issues it was racked after a week to the carbuoy, but not bottled for about a month. The ageing didn't seem to cause any problems.
Steep for 30 minutes at 150:
11oz Crystal Malt
1.5oz Black Malt
1oz Roasted Barley
2.5oz Pale Malt
Bring to a boil
1.5kg Pale Malt Extract
1kg Amber Malt Extract
1oz East Kent Golding hops (5.7%AA)
Boil for 50 minutes, then add:
1oz East Kent Golding hops (5.7%AA)
1tsp Irish Moss
Fill to 5 gallons in the fermenter. Pitched White Labs WLP004 Irish Ale Yeast.
Due to schedule issues it was racked after a week to the carbuoy, but not bottled for about a month. The ageing didn't seem to cause any problems.
Tuesday, October 27, 2015
Whale - found!
Dogfish Head 120 IPA. Not what I expected - far richer and less hoppy than I thought it would be. We put a couple in the cellar to see how they age. I will let you know in a few years.
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