Today I enter the grand promised land, that of hopps and barley. In other words I am buying the equipment to start home brewing. Anyone have any good recipies for brew?
There are some very good porter kits out there. I like the one my firend made last month. I will see if I cant get the recipie for you.
a friend did a huge amount this year of a double IPA and a hefeweizen. they are going to put a brewery into thier garage next year, he said you can have over 100 barrels in your house before you need a brewers license, just don;t sell it.
I got the beer in the carboy, and in the closet. Tomorrow I will add the yeast, and in two weeks bottle it. It was easier than I expected.
Botteled my Irish Red Ale today. Great color and aroma... Malt: 7 lbs Ultralight Malt Grains: 1lb Crystal 120L 8oz Aromatic 8oz Caramunich 2oz Black Roasted 2oz Special B Hops: 1oz Magnum Hops Added for a 60 minute boil 2 oz Willamette Hops Added to the final 5 minutes of the boil Water Treatment: 1pkg Clarifiers - Whirflock (1) Added to the last 20 minutes of the boil Bottling: 4oz Corn Sugar At bottling
Congrats Conc... Tell us about the taste... I've tried to rep this post and other posts for the last three days and can't. It keeps tellin me I have to spread it... :icon_shrug:
So, when can you hook up your lads and lassies with a little Beer Tasting? :icon_toast: I promise to be VERY scientific in my assessments and data...
Name: Red Will Ale Style: Irish Red Ale Date Brewed: 4/10/04 Ingredients 7.5 lbs. Extra Light Malt Extract 1/8 oz. Roasted Barley 1.5 lbs 120 L Crystal Malt 1 oz. Northern Brewer Hops (30 Minutes) 1 oz. Tettnang Tettnanger Hops (5 Minutes) 1 oz. Cascade Hops (1 Minute and Steep) 1 tsp. Irish Moss 1 pkg. Irish Ale Yeast Place 2 gallons cold H2O into a kettle and add grains. Bring to 150 degrees and hold for 30 minutes. Heat to 170 degrees and then turn off heat and let set for 30 min. Remove grains and bring to boil. Add extract, and 1st hops and boil for 60 minutes. Add remaining hops per the schedule. With 15 minutes left in the boil add 1 tsp. Irish Moss. Cool down to 75 degrees and pitch yeast. Ferment for 12 days at 50 - 55 degrees. Transfer to secondary and condition for 5 days at 35 to 40 degrees. Bottle or keg beer. Name: Coyote Gold Style: California Lager Background: Second beer I brewed back in November 1995. It turned out to be a darn good beer for my second attempt. It had a good hop flavor and blanced bitterness and the California Lager Yeast made it smooth and easy drinking Ingredients: 3.3 lbs. Munton Fison light malt extract 3 lbs. Llaaglander light DME 1 lb. Rice Syrup 1 oz Northern Brewer Hops - 20 minutes 1 oz Saaz Hops - 3 Minutes 50 ml. Wyeast California Lager (Smack Pack) 1 Tsp. Irish Moss 1 Cup Corn Sugar (Priming) Bring 2 gallons of cold water to boil. Add malt extracts and rice syrup and boil for 10 minutes. Add Northern Brewer hops and boil for another 5 minutes. Add Irish Moss and boil for an additional 12 minutes. Add Saaz hops and boil for final 3 minutes. Cool in water and ice bath and then add to 3 gallons of cold water. When temperature reaches 75 - 80 degrees pitch the yeast and shake well. Primary ferment 18 days at 65 degrees. Bottle with 1 cup corn sugar and age for 14 days. Recipe: Red "Foxie" Blonde Ale: Style: Blonde Ale This was supposed to be a blonde ale but for some reason it turned out red. I may have scorched the extract when I put it in the boiling water. Who knows, it tastes geat! Ingredients 3lbs. Morgan Extra Pale Extract 3 lbs. Morgans Pale Extract 1 lb. Morgans Extra Light DME 1 lb. Flaked Wheat 1/2 lb. Flaked Barley 2 oz. Tettnang Hops 3/4 oz. Saaz Hops 1/4 oz. Saaz Hops (Dry Hopping) 1 tsp. Irish Moss 1 pkg. Wyeast American Ale (Ready Pitch) Place 2 gal. of H2O in brew pot and add grains, heat to 160 degrees and hold for 15 minutes. Raise to boiling and remove grains. Add malt extracts and Tettnang hops and return to boil. Boil for 45 minutes adding the Irish Moss for the last 15 minutes, the 3/4 oz. Saaz hops for the last 3 minutes. Cool in ice bath and add to 3 gallons of cold H2O in fermenter. Ferment for 7 days, and rack to secondary with 1/4 oz Saaz. Keep in secondary for 7 more days. Keg or bottle and enjoy your own Foxy Blonde or Red.
Next up: Nut Brown Ale Irish Cream Ale Gearin up for St. Patties day. Then another Batch of Irish Red... I can make aroung 52 bottles of specialty beer for under $30. I say thats a great deal!
Conc, I know several brewers, if you looking for any kind of special recipe you can't find let me know and I'll send some emails.
Brewing beer at home is surprisingly easy, even I can do it. That is good news for beer lovers who have pondered the notion of creating their own ales, lagers and stouts in the comfort of their own homes. Learning how to create wort, choosing the hops and bitters, determine the syrup use and add the yeast are confusing tasks at first, just as is the case with any recipe. Brewing beer at home is no different from the process of perfecting a time-honored recipe: there will be trial and error and many versions, but eventually you can perfect the type of beer you've always wanted to have on hand at all times: your personal favorite beer! What will you need? You can start brewing with an initial investment of no more than $200, many start for less than $100. There are several ways to get the items, I would suggest not using the internet to get your carboys as the best ones are glass, and you do not want to receive them ‘broken in transit’. Glass carboys is better than the plastic ones and worth the cost. Plastic carboys are easily scratched, giving areas for yeast or mold to grow, which could spoil future batches of beer. • Large stock pot that can hold 3 gallons (11.4l). Preferably with a lid. • 5-6 gallon (20-23l) food grade plastic bucket with an air-tight lid (or glass carboy) A second bucket with a spigot at the bottom will be good too. • Air lock (available from homebrew shops)or you can use one from an aquarium store for about 20$ less • At least 2 cases of 12oz (355ml) bottles (non-screw tops work best). 500ml bottles can be used if you would like to drink by the pint (may only be available in plastic with screw tops). • Bottle filler (plastic tube with a spring-loaded nozzle at one end that keeps the beer from pouring all over the place) • About 5 feet (1.5m) of food grade plastic tubing that will fit your bottle filler (for transferring the beer from the bucket/carboy to your bottles) • Bottle capper • Caps Steps to Brewing: Clean and sanitize everything that is going to come in contact with your beer. The easiest way to do that is to scrub it well with hot water with a bit of bleach (don't use a scrubber that will scratch the surface -- things love to grow in the grooves left behind, and are almost impossible to get clean), rinse well, Rinse off bleach/iodine before using items using very clean potable or distilled water. If you're using bleach to sanitize, add one ounce (or one/two cap fulls) of bleach to five gallons of water. Brewing: (from http://www.wikihow.com/Brew-Your-Own-Beer) Note: most brew stores will provide you with written instructions and kits to make your brewing easier. 1. Put any specialty grains into a grain bag (a mesh bag to contain the grains - like a tea bag, only a lot bigger) and steep them in the large stock pot in three gallons of hot water around 150 degrees F (66C) for about 30 minutes. Remove the grains and allow the water to drip out of the grain bag. Do not squeeze the bag, because you may extract tannins that will give your beer an astringent flavor. 2. Add the malt extract and bring everything to a boil. The hops are usually added at various intervals to add flavor, bitterness, or aroma and the times will be spelled out for you in the kit's instructions for your style of beer. In general, hops added early in the boil will contribute more bitterness, but at the expense of flavor and aroma. Hops added at the end of the boil will have a more pronounced flavor and aroma, but will not contribute significantly to the bitterness of the beer. 3. After you have boiled the liquid (called wort - pronounced wert), you need to cool it as quickly as possible. The easiest way is to put the whole pot in a sink or bathtub that has a nice cold bath of ice water in it. You can gently stir the wort to help expedite the cooling, but try not to splash or aerate the wort while it's still hot (it can make for some funky flavors). Once it's around 80 deg F (27C) you are ready to transfer it to the fermenter. 4. Pour the cooled wort into your fermenter. After the wort has cooled and before fermentation starts is the one and only time that splashing is encouraged. Yeast need oxygen, and splashing the wort as you pour it into the fermenter will help. Once fermentation has started, though, you want to minimize exposure to air, as it will lead to off flavors and aromas. Using a large strainer (usually cheapest at restaurant supply stores) will help to get most of the hops out. You've already got all the good stuff out of them, so leave them out of the fermenter if you can. Add water to make five gallons. You are now ready to "pitch" (add) the yeast. Some yeasts require that you "bloom" (stir with warm water to activate) them prior to pitching, others do not. You may find that even those that don't require blooming will start working faster if you do bloom them first, but it's usually no big deal. Put the lid on your fermenter (or stopper in your glass carboy) and affix the air-lock to the top. Put the fermenter in a dark area that stays a fairly consistent room temperature (for ales...lagers need refrigeration to ferment properly). Within about 24 hrs or so you should notice the air-lock happily bubbling away, if it hasn't started doing anything in 48hrs or so, you might have a problem (like dead yeast). Bottling 1. After a week or so, the activity from the airlock will slow to a crawl. The beer is now ready for bottling! Your kit probably came with some priming sugar or DME(dried malt extract). This is used to provide carbonation to your beer once it is in the bottle. Boil the sugar in a little water and cool it. Then, add it to the empty, cleaned and sanitized bucket with the spigot or to your fermented beer. 2. Use your cleaned and sanitized plastic tubing as a siphon to transfer the beer as quietly as possible (little or no aeration) from the fermenter to the bottling bucket with the priming sugar solution in it - try not to get any of the sediment (trub) from the fermenter into the bottling bucket. 3. Attach your cleaned and sanitized bottle filler to your clean and sanitized plastic tubing, the other end of the tubing attaches to the bottom end of the spigot. (If you are only using one bucket, first it is important to let the fermented beer settle after stirring in the priming sugar solution (there is sediment on the bottom (trub) that will lend an off flavor to your beer). 4. Get your thoroughly cleaned and sanitized bottles ready. If you are using a bottling bucket, just open the spigot and put the bottle filler in a bottle. Push the bottle filler to the bottom and that will let the beer flow. If using the one bucket method, fill the tube (attached to the bottle filler) with water and put the open end in the fermented beer and place the bottle filler in a glass, or a bottle or the sink, press down to let the water flow out and start the beer flowing in the tube like a siphon. Fill each bottle just to overflowing, remove the bottle filler and this leaves an almost perfect airspace at the top of the bottle. Cap the bottle with your handy bottle capper. Repeat until all the bottles are full. 5. Store the bottles for at least a week preferably two at about room temperature. 6. Refrigerate. 7. Open, pour carefully into a glass (leave about a quarter inch in the bottle - the sediment tastes a little yeasty and will give you serious beer farts). 8. Enjoy!
Links for Brewing: http://www.howtobrew.com/ http://www.cornells.com/content.cfm?s=5&p=15 http://www.howtobrew.com/intro.html http://www.wikihow.com/Brew-Your-Own-Beer http://www.beersmith.com/how_to_brew_your_first_batch.htm
Home Brew Stores http://www.homebrewmart.com/our_people.htm Home Brew Mart 5401 Linda Vista Rd. Suite #406 San Diego, CA 92110 (619) 295-2337 (619) 295-BEER www.steinfillers.com Stein Fillers 4160 Norse Way Long Beach, CA 90808 http://www.hydrobrew.com Hydrobrew 1319 South Coast Hwy Oceanside, CA 92054 http://morebeer.com/ http://morebeer.com/riverside/ Beer, Beer & More Beer is the store in Riverside I get my stuff. Very knowledgable and helpful staff 1506 Columbia Ave Suite 12 Riverside, CA 92507 Phone: 951-779-9971 Fax: 951-779-9972 http://www.fermentationproducts.com/af/10999664.html 804 North Twin Oaks Valley Road Suite 120 San Marcos, California 92069-1738 For those friends in North Carolina: http://www.homebrew.com/ http://www.ebrew.com/ Alternative Beverage 114 Freeland Lane Ste E Charlotte, NC 28217 Appalachian Brewing Company - NC 142 Redmond Gap Rosman, North Carolina 28772 (828) 884-4459 http://www.carolinabrewery.com 460 West Franklin Street Chapel Hill, North Carolina 27516 (919) 942-1800 http://www.edentonbrewing.com/ 1249 Wicker Drive Raleigh, North Carolina 27604 (919) 345-2227 http://www.greenshields.com/ 1077 Darrington Drive Cary, North Carolina 27513 (919) 388-159 http://brewstuff.com/statemap/brewpubs.php?state=North Carolina#1819
I'm a lazy brewer. I use this. <a href="http://photobucket.com" target="_blank"><img src="http://i164.photobucket.com/albums/u19/TDamien/deluxekit.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> I recomend it too!!! www.mrbeer.com
This is one of my favorites. <a href="http://photobucket.com" target="_blank"><img src="http://i164.photobucket.com/albums/u19/TDamien/wescoaspalal4.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> Crisp, sparkling and refreshing, this beer will satisfy your most hard-earned thirst. Light in color and body, the flavor is punctuated with an assertive clean finish. An extremely drinkable beer and a true American microbrewery favorite! I serve it at at the games and call it "WEST COAST LIGHTNING ALE!!"
This one is pretty amazing too!!! <a href="http://photobucket.com" target="_blank"><img src="http://i164.photobucket.com/albums/u19/TDamien/linebackerbock2.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> This is a hard-hitting dark beer with deep roasted malts, a toasted nutty flavor and coffee aroma. Well suited for brewing at higher alcohol levels. If you enjoy full flavored German Bocks and English Porters you’re ready for the American Linebacker. I call it "LIGHTS OUT ALE!!"
This is another fan favorite. <a href="http://photobucket.com" target="_blank"><img src="http://i164.photobucket.com/albums/u19/TDamien/whiswheatwie1.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> Pale gold in color with a fruity, light and mild flavor, this is a favorite beer of Southern Germany. Delicate wheat malt conveys a sense of tranquility, but add a slice of lemon and this refreshing lively brew will surprise you. I'll have to think of a Chargers name for this one!!! :icon_twisted:
