Journal Entries
Homebrew - Batch VIII
Posted Mar 22, 2005
March 19, 2005
Hopback Amber Honey Ale
Ingredients
3.3 lb. Munton & Fison Plain Amber Malt Extract
1 lb. Munton & Fison Amber Dry Malt Extract
3.3 lb. Munton & Fison Plain Light Malt Extract
1 lb. Wildflower Honey
2 oz. Munton & Fison Chocolate Malt 338° L
¼ lb. Briess Toasted Malt 25° L
½ lb. Briess Crystal Malt 40° L
1 ½ oz. Perle (Bittering)
1 oz. Tettnang (Flavoring)
1 oz. Tettnang (Flavoring)
1 oz. Tettnang (Finishing)
Wyeast # 1007 XL American Ale Yeast
Modifications to the original recipe include the pound of Amber DME, honey, and two ounzes of flavoring Tettnang hops. Extra DME to help with the amber, honey to complement it, and hops to give it a distinct character. Hops were added at forty, fifty, and fifty-eight minutes in the boil. A half teaspoon of Irish moss at forty-five minutes.
On a side note, I picked up a little tip about using honey. Local honey is produced from the nectar of the local flora, containing pollen. Drinking in the honey builds a stronger immunity towards allergies, in addition to being an excellent source of B complex vitamins. Whoa...how did I survive without homebrew?! 
So, I return to the Amber. I revisit this to redeem the efforts of Batch I, respectful but lacking. Then it must only be appropriate that I revisit my prior mishaps. The carboy blew out the airlock into the ceiling, perhaps an offering to the beer gods. Or maybe it was a build-up of pressure...the world may never know.
Cheers!
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Latest reply: Mar 22, 2005
Homebrew - Batch VII
Posted Feb 27, 2005
February 25, 2005
Scotch Ale
Ingredients
8 lb. Alexander's Pale Malt Extract
3 lb. Munton & Fison Amber Dry Malt Extract
1 lb. Munton & Fison Crystal Malt 60° L
½ lb. Munton & Fison Carapils Malt 20° L
½ lb. Hugh Baird Peat Smoked Malt 2.8° L
1 ½ oz. Kent Goldings U.K. Hops (Bittering)
2 oz. Heather Tips (Flavoring)
½ oz. Fuggles Hops (Finishing)
Wyeast # 1728 XL Scottish Ale Yeast
Yeah, that's right...eleven pounds of malt extract. I might as well call this beer Frankenstein because I've created a monster. 
Had the help of my brewster Melange (or Scarlet, whichever she likes to be called), and Shla-Vez.
Primary fermentation is now taking place in a 6.5 gallon glass carboy. This is much more appropriate than a plastic bucket because I can now see how the fermentation takes place. It's a heavy batch, so I expect to see a lot.
Specific gravity - 1.060
Had a taste of some real Scottish Ale after I locked this batch up. Came from my personal beer guru and I have to say...I'm speechless. Wait, that doesn't make sense. But what does make sense is that the beer was great. Just an idea of how a full bodied,well aged Scotch Ale can taste. Man, I don't have the patience.
Cheers!
Discuss this Journal entry [3]
Latest reply: Feb 27, 2005
Homebrew - Batch VI
Posted Feb 6, 2005
February 5, 2005
Dunkelweizen
Ingredients
8 lb. Alexander's Wheat Malt Extract
½ lb. Durst Crystal Malt 40° L
¼ lb. M & F Chocolate Malt 338° L
1 oz. Tettnang Hops (Bittering)
Wyeast # 3056 Bavarian Wheat Yeast
With my sixth batch, I wanted to go in a different direction. My first thought was to go dark. Originally I was thinking Oatmeal Stout. But the truth is, Stouts are no longer my beer of choice, some other time. Though I still went in the dark direction, and returned to the wheat. 
Dunkelweizen is German for dark wheat. So this batch is similar to the Belgian White, but with grains instead of orange and coriander. I was actually suprised to see how much a quarter pound of chocolate malt could darken a beer, it's only one part out of thirty-five.
I paid more attention to the grains in this batch. I've recently read about the negative impact that they can contribute to taste if not handled correctly, I'm now beginning to wonder if this was the shortcoming of my Amber. Grains were cracked in the most basic sense of the word, all powder was removed. I tried to keep the 'boiling' temperature of the grains under 155 degrees F and didn't disturb the muslim bag in the least. Hopefully this will give the desired taste without any bad flavors.
I think that I will definitley like this batch, wheat beers are up my alley. And despite the fact that the body will be dark, it will still be a light taste. I can't wait! 
Cheers!
Discuss this Journal entry [4]
Latest reply: Feb 6, 2005
Homebrew - Batch V
Posted Jan 28, 2005
January 27, 2005
Apricot Honey Ale
First of all, I have to say that the credit for this batch does not go to myself. I did a fair amount of research for the recipe and helped during the process, but my brewster is the one who took the lead. 
Ingredients
4 lb Pale Malt Extract
2 lb Extra Light Dry Malt Extract
1 lb Wildflower Honey
1-1/2 oz Hallertau Hops
1/4 oz Saaz Hops
49 oz Apricot Puree
1/2 tsp Irish Moss
Wyeast #1056 American Ale Yeast
The recipe for this brew is based off of something found on the internet. It originally called for 6 lb of pale malt extract, but that specific amount wasn't available for purchase. So I decided to replace the final 2 lb with a dried extract of the extra light sort. Thought that this might lighten the body to allow for more apricot goodness! Also, the Saaz hops was slightly raised, 1/5 oz to 1/4 oz.
Malts, honey, Irish Moss, and Hallertau hops were all added at the beginning of the boil. Aroma was very similar to Batch III - American Pale Ale, and this was no suprise. With five minutes remaining in the one hour boil, the Saaz hops were added as a finisher. This was such a small amount as to not compete with the apricot flavor. Yeast was added and the primary was capped.
Starting volume - 5-1/3 gallons
Specific gravity - 1.035
Why, you ask, was there no mention of the apricot puree? I shall tell you! After much reading and conversing, it was decided to hold back on the addition until later. Had it been fresh fruit, it would have been added following the boil. But this would have eaten away all of the apricot goodness of the puree. 
The puree will be added to the primary in three days, once the initial fermentation takes place. This way, the sugar from the fruit will not be in competition with the malts. Once it is added, the yeast will rise again for a second round of fermenting solely with the fruit, preserving and accentuating that apricot goodness! 
After four more days, the second round of fermentation will cease and the transfer to the primary can be made.
I had a quick taste of the wort. It was similar to a pale ale, but it was lightened and sweetened. This recipe also has two kinds of hops that haven't been used in the previous four batches. I have to admit that I've had a prejudice against fruit beers in the past. But this concoction may change my mind.
Thanks, baby! 
Sorry, no apricot or bee smileys.
Cheers!
Discuss this Journal entry [4]
Latest reply: Jan 28, 2005
Homebrew - Batch IV
Posted Jan 9, 2005
Hop Devil Clone
Brew Date - January 8, 2005
I'm not crazy about brewing a 'clone' beer. But this is definitely the taste that I was going for. This batch includes a variety of malts, grains, and hops.
Ingredients
4 lb. Alexanders Pale Malt Extract
3 ½ lb. Bierkeller Light Malt Extract
½ lb. Weyermann Munich Malt 6° L
½ lb. Durst Crystal Malt 40° L
½ lb. Weyermann Caramunich III 70° L
½ lb. Muntons Carapils 20° L
2 oz. Centennial Hops (Bittering)
1 oz. Cascade Hops (Flavoring)
1 oz. Tettnang Hops (Flavoring)
2 oz. Cascade Hops (Finishing)
Wyeast # 1056XL American Ale
Starting Volume - 5-1/4 gallons
Starting Specific Gravity - 1.038
Everything went very smoothly with this batch. I expect it to be the best so far. All grains, as well as the Cascade and Tettnang hops, were put into muslim bags. I kept them in as long as possible to increase the flavor. The Centennial hops were in pellet form and I decided not to filter the wort. I expect a lot of sediment during transfers.
This was a fun batch to brew, with a diverse collection of ingredients. Batches I and II helped the process go along more pleasantly. The Belgium White is definitely a good beer. The Amber is simple yet respectable.
I have high hopes for this Devil!
Cheers!
Discuss this Journal entry [5]
Latest reply: Jan 9, 2005
Ariston
Researcher U977252
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