Grandma Tobias' Back Door Lager

Tonight I joined forces with Darren Reed to try our hand at re-creating his great grandmother's prohibition era "back door lager".  "Back door" as in that's where it was sold from at her farm.  Her recipe is here:

We made some selective changes.  First despite its name, this was clearly an ale, not a lager.  We upped the malt and reduced the sugar, on the assumption she was using so much sugar because it was cheap and malt expensive.  We couldn't figure out how much "35 cents" of hops was, so we used a hop bill that would fit a light German ale.  We steeped some grains and also used a proper brewing yeast as opposed to "Fleischmans".  I hope it tastes good, and will do Darren's grandmother proud.

Recipe:

Steeped at 150 degrees for 30 minutes:

3oz 40 L crystal malt
5 oz pale malt

Brought to a boil and added:

1 oz bittering hops (likely Cascade - grown at Michelle's parents)
2.5 kg light malt extract (dry)
250g brown sugar

After 45 minutes added 1 tsp. Irish Moss
After 55 minutes added 1 oz. Saaz hop pellets (2.6% AA)

Filled to 21 litres.  Pitch Wyeast 1007 German Ale.

After about 5 days I will rack to a carboy, and bottle after about two weeks.  Prosit!

Here is Darren stirring the fine brew:

National Post article - Winter Beers

http://news.nationalpost.com/2015/01/09/fix-my-drink-winter-beers-that-are-worth-your-time/

Homebrew - Pumpkin Ale 2014

Last year's pumpkin ale was a big hit, so I made another batch that was quite similar.  Hopefully this year's version will be as good or better.  The main changes were a bigger grain bill for the steep, more spices and a slightly different yeast.

Steeped for 30 minutes at 150 F:
7 oz. pale malt
3 oz. crystal malt
2 oz. special biscuit malt
2 oz. smoked malt (my homemade version)
1 pound roast pumpkin

After the steep, brought about 7 litres of water to a boil, added:
6.6 lbs. pale LME
1 pound roast pumpkin
1 oz. whole hops (grown by Michelle's parents - cascade most likely?)

boiled for 45 minutes, added:
.5 oz hops

Pitched Wyeast 1332 - Northwest Ale

added 1 tsp cinnamon and nutmeg, 6-7 all spice berries, and 1 clove

I want to thank iRob for his help with this batch

Heady Topper

Thank you to Jean for this little gem.  A very well balanced and tasty IIPA.

Beer Advocate seems to like it too!  http://www.beeradvocate.com/beer/profile/27039/16814/

Nano-brewing comes to Calgary

Haven't checked these guys out yet, but I will be sure to try their beer as soon as I see it.

http://www.thedandybrewingcompany.com/

But can Sith@Heart and I visit them all?

http://www.craftbeer.com/news/craftbeer-com-news/craftbeer-coms-2014-great-american-beer-bars-results

Homebrew: American Style Dunkelweiss

I have made wheat beers before, but I believe this is the first dark wheat beer I have tried making.  Some of it is me just using what I had on had, so the recipe is a little odd.  Hopefully it turns out.

Steep for 30 minutes at 150 degrees:
- 9 oz. 120 L crystal malt
- 3 oz. 40 L crystal malt
- 1 oz. my home made smoked malt

Bring to a boil.  Add:
- 3kg. Coopers Wheat LME (50% wheat, 50% barley)
- 1/2 oz. "mystery hops" (whole) (from Michelle's parents - likely cascade)

After 55 minutes add:
- 1/2 oz. Willamette hop pellets (4.7 %AA)  (also, as I learned in Portland they pronounce it "Wilamutt")

Pitch Wyeast 1010 American Wheat

As per usual, I will let it ferment in the primary fermenter for a week, then rack to a carbuoy.  If I bottle it in 2 weeks it will be ready for the labour day weekend.