Journal Entries
XXI - Czech Pilsner
Posted Jan 9, 2006
January 7, 2006
Ingredients
8 lb Alexander’s Pale Malt Extract
4 oz Clover Honey
1 lb Weyermann Cara-Helles Malt 9L
½ lb Dingemans Carapils Malt 7.7L
4 oz Munton’s Crystal Malt 60L
2 oz Northern Brewer Hops – 6.8% (pellet)
3 oz Czech Saaz Hops – 3.7% (plug)
½ tsp Irish moss
Wyeast #2000 Budvar Lager
Boiling Times
60 minutes
-malt extract
-honey
-2 oz Northern Brewer hops (bittering)
20 minutes
-1 oz Czech Saaz hops (flavoring)
15 minutes
-Irish moss
10 minutes
-1 oz Czech Saaz hops (flavoring)
2 minutes
-1 oz Czech Saaz hops (aroma)
Specific gravity – 1. 042
To mark the 21st batch of homebrew, my Brewster and I agreed on making a lager, more specifically – a Pilsner. We haven’t cooked up a recipe like this since the summer. Plus, this will be the first time that we truly lagered a beer, meaning that it will ferment completely in cold temperatures.
The recipe began as a basic Pilsner style beer, but a few character changes were introduced. Honey and crystal malt, plus increases in the amount of hops, will guarantee something a little more special. It should liken to Urquell.
The only way that I can actually achieve a cool fermentation is because of the season. The primary was placed in the room off the side of the balcony. It contains the air and water heaters, but they do not appear to increase the temperature all that much. I took readings throughout the day and found the average temperature to be about 55F without much variance. This meets the recommended range of 50-58F. After about eighteen hours, there is still no activity.
I’m guessing that it will need a week in the primary. From there, we plan on storing the secondary on the balcony itself, hoping to keep an average temperature of 38F. So, I’ll try to watch the weather and keep it from freezing. Mid to late March is the bottling target.
The main concern of my Brewster is that this batch would come out tasting like Budweiser 
The last thing we want to is to disgrace the Czech tradition, like most of the 20th century American stuff. If those were the only beers available to me now, homebrewing would be all that I did.
Hats off to my Brewster for being creative!
Cheers!
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Latest reply: Jan 9, 2006
Batch XX - Eleven Pound Scotch
Posted Nov 3, 2005
Batch XX – Eleven Pound Scotch Ale
Ingredients
8 lb Alexander’s Pale Malt Extract
3 lb Munton’s Amber Dry Malt Extract
1 lb Munton & Fison Crystal Malt 60L
½ lb Munton & Fison Cara-Pils Malt 20L
½ lb Hugh Baird Peat Smoked Malt 2.8L
½ lb Munton & Fison Chocolate Malt 338L
1-½ oz Kent Golding UK Hops (bittering)
½ oz Fuggles Hops (flavoring/aroma)
2 oz Heather Tips
4 oz American Oak Chips
½ tsp Irish Moss
Wyeast #1728XL Scottish Ale Yeast
Boiling Times
60 minutes
- malt extract
- bittering hops
15 minutes
- Irish moss
10 minutes
- flavoring/aroma hops
- Heather tips
Specific gravity – 1.062
This recipe marks my twentieth batch, my 100th gallon of homebrew! Whoa, it’s been a long ride, and a tipsy one. I plan on bottling this on November 16th, one year exactly to the day I brewed my first batch of beer. One year, one hundred gallons of beer. And I hope to see many, many more batches in years to come.
This is almost a remake of my original Scotch Ale recipe. I stuck with eleven pounds of malt extract, giving rise to the name. Added to the specialty grains was chocolate. I specifically caramelized the malt extract. The other touch is the oak chips, to be added to the secondary.
Yes, Scotch Ale got the thumbs up to mark my first big batch. Lots of character, ages well.
Cheers!
Discuss this Journal entry [7]
Latest reply: Nov 3, 2005
Batch XIX - Coffee Stout
Posted Oct 10, 2005
October 8, 2005
Ingredients
7 lb John Bull Amber Malt Extract
1 lb Munton's Dark Dry Malt Extract
1/2 lb Munton's Roasted Barley Malt 675L
1/2 lb Munton's Black Patent Malt 471L
1/2 lb Munton's Chocolate Malt 338L
1 oz German Magnum Hops (bittering)
1 oz Fuggles Hops (aroma)
12 oz Starbuck's House Blend Coffee
1/2 tsp Irish Moss
Wyeast #1056XL American Ale Yeast
Boiling Times
60 minutes
- malt extract
- bittering hops
15 minutes
- Irish moss
2 minutes
- aroma hops
After the 60 minute boil, the pot was removed from heat and coffee was added. The wort sat covered with the coffee steeping for 10 minutes.
Specific gravity - 1.045
Well, I've been talking about a coffee stout for close to a year now. The dark, roasted character of a stout was just screaming for coffee. And my favorite coffee is Starbuck's. Between the roasted barley, chocolate malt, and coffee, I expect this dark boy to be quite a winter treat. 
Cheers!
Discuss this Journal entry [5]
Latest reply: Oct 10, 2005
Batch XVIII - Winter Warmer
Posted Oct 5, 2005
September 24, 2005
Winter Warmer
Ingredients
8 lb Alexander's Pale Malt Extract
1 lb Wildflower Honey
1/2 lb Briess Crystal Malt 120L
1/2 lb Munton & Fison Carapils Malt 20L
2 oz Munton & Fison Roasted Barley 675L
1 oz Northern Brewer's Hops (bittering)
1 oz Hallertau Hops (flavoring)
1 oz Czech Saaz Hops (finishing)
1 Vanilla Bean
1 Cinnamon Stick
1 tsp Nutmeg
1/2 tsp Irish moss
Wyeast #1332XL Northern Ale Yeast
Boiling Times
60 minutes
- malt extract
- bittering hops
20 minutes
- honey
15 minutes
- Irish moss
10 minutes
- flavoring hops
5 minutes
- finishing hops
2 minutes
- spices
Specific gravity - 1.048
Ah, the bitter cold of winter! What could possibly overcome this dark chill plaguing us for three long months! 
Two words - Winter Warmer. A relatively strong and dark ale with mounds of character and bold spices. The taste should be remeniscent of Harpoon's seasonal treat.
Originally, I had wanted to make a blend for my first winter treat. But I decided that it would be a little complicated at this point and I really didn't have the time. But next year, my thoughts are a Belgian Abbey/Crannberry blend with oak chips. Ummm, oak chips.
Cheers!
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Latest reply: Oct 5, 2005
Nine Soldiers
Posted Sep 26, 2005
September 23, 2005
It is my sad duty to report that nine brave and honorable soldiers from the Tenth Batch of the Steam variety...will not be making it home. They stood as the last of the old school brewing, and now...they are no more.
My first mistake was bottling the Steam Batch into Anchor bottles. I had thought this appropriate, and was so sure that Anchor would have used pop top bottles that I never even gave it a thought. I was wrong.
My second mistake came when I decided to transfer the nine remaining heros into new bottles, extending their terms. But alas, not all of them went flat. Needless to say, this was a disaster.
In an attempt to prevent a third, and final, mistake, I simply let the nine soldiers pass away. And just like that, Batch X was no more. These were brave men, and held strong. And they will be remembered.
When the summer time returns, a new batch of Steam beer will be created. It will commemorate these nine brave soldiers, so that we can remember that not everybody makes it home.
Coming soon...Nine Soldiers Steam Beer.
Cheer up!
Discuss this Journal entry [2]
Latest reply: Sep 26, 2005
Ariston
Researcher U977252
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