Heavenly Fire

Well there seems to be some issues with all of my links.  Matt is aware of it and is working on getting it fixed.  Also he will be downloading some differant themes for me to play with.  Hopefully it will turn out cool.

Finally, the wait is over and I am one step closer to enjoying the fruits of my labor.  I actually bottled this last weekend but I have been so busy that I forgot to post the pictures.  I ended up with 55 bottles.  The color of the beer looks great and the initial taste was pretty dam good.  This should be great when it is carbed.

Well today I put my new toy to work.  I just ordered a bottle tree from jeepguy and got it put together.  I had planned on bottling tonight but the family had other ideas lol.  Anyway, the bottles are washed dried and sanitized, ready for filling.  In the process of getting them cleaned I stumbled across an answer to an age old question, how do I get the labels off?  After I washed the bottles I let them soak in a sanitizer solution for a few seconds (long enough to wash 4 bottles).  As I started pulling them out of the sanitizer I noticed that the labels were loose.  Come to find out they pealed off nice and easy and I ran a green scratchy over them and the glue was gone, little to no effort.  The bottles look great.  I will add some pics tomorow of the bottling and the beer.  This is the Prehistoric Porter.

This is a great wit beer recipe.  The only changes I might make on the next batch is to double the orange and add a little vanilla to it.  I have brewed this twice and both times it came out great.

Type: Extract	Date: 3/31/2008
Batch Size: 5.00 gal	Brewer: Heavenlyfire Homebrew
Boil Size: 4.08 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Brew Pot (5 Gallon)
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: -
Taste Notes:
Ingredients
Amount Item Type % or IBU 6.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 80.00 % 0.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 6.67 % 0.25 lb Aromatic Malt (26.0 SRM) Grain 3.33 % 0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.33 % 0.25 lb Munich Malt (9.0 SRM) Grain 3.33 % 0.25 lb Wheat Malt, Ger (2.0 SRM) Grain 3.33 % 1.00 oz Hallertauer [4.80 %] (60 min) Hops 13.9 IBU 0.50 oz Saaz [4.00 %] (30 min) Hops 4.4 IBU 0.50 oz Saaz [4.00 %] (15 min) Hops 2.9 IBU 0.50 oz Coriander Seed (Boil 10.0 min) Misc   1.00 oz Orange Peel, Bitter (Boil 10.0 min) Misc   2.00 gm Seeds of Paradise (Boil 10.0 min) Misc   1 Pkgs Belgian Witbier (Wyeast Labs #3944) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.054 SG	Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.014 SG	Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.29 %	Actual Alcohol by Vol: 0.00 %
Bitterness: 21.2 IBU	Calories: 0 cal/pint
Est Color: 8.1 SRM	Color:  Color
Mash Profile
Mash Name: None	Total Grain Weight:
Sparge Water: -	Grain Temperature: -
Sparge Temperature: -	TunTemperature: -
Adjust Temp for Equipment:	Mash PH: -
Steep grains as desired (30-60 minutes)
Mash Notes: -
Carbonation and Storage
Carbonation Type: Corn Sugar	Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz	Carbonation Used: -
Keg/Bottling Temperature: 60.0 F	Age for: 28.0 days
Storage Temperature: 52.0 F
Notes

Late last week I decided to go ahead and send in an internet order. I usually don’t order my beer stuff online but this was a deal that I couldn’t pass up. I won’t let any of the details out on the order but I will tell you that I received it in great time and condition. I highly recomend the site. The following link is without his permission but I believe in supporting the small businessman. http://www.thebrewguy.com/ is a great site to find what you need.

I was looking for a recipe using some new ingredients.  I have never tried Black Patent or roasted barley and a member of a forum that I frequent put this one together for me.  I actually brewed the recipe on March 1st.  It had a wonderfull smell and taste when it was done brewing.  The fermentation was very active for about 10 days.  Saddly, I was sent out on a trip for work and have been away for about 2 and a half weeks now.  I just got home and don’t really have time to bottle or keg it so I will let it go in the primary for a bit longer.  I did measure the gravity today and it came out a little higher than I was expecting but it did taste great.  I will be using the black patent in other recipes as well.  It added a really nice smoky flavor to the beer.  Even though the color came out a lot lighter than it should have I am happy with it so far.  I have to leave in the morning for a few more weeks and when I return I will bottle it.  I was going to keg it but this batch has a very unique flavor that I would like to share with others.  Here is the recipe and thanks go out to Cavman for writing it.

Type: Extract	Date: 3/1/2008
Batch Size: 5.00 gal	Brewer: Heavenlyfire Homebrew
Boil Size: 4.08 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Brew Pot (5 Gallon)
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: -
Taste Notes:
Ingredients
Amount Item Type % or IBU 7.00 lb Light Dry Extract (8.0 SRM) Dry Extract 84.85 % 0.50 lb Chocolate Malt (350.0 SRM) Grain 6.06 % 0.50 lb Roasted Barley (300.0 SRM) Grain 6.06 % 0.25 lb Black (Patent) Malt (500.0 SRM) Grain 3.03 % 2.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 26.3 IBU 1.00 oz Goldings, East Kent [5.00 %] (15 min) Hops 6.5 IBU         1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Beer Profile
Est Original Gravity: 1.062 SG	Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.015 SG	Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.18 %	Actual Alcohol by Vol: 4.43 %
Bitterness: 32.8 IBU	Calories: 224 cal/pint
Est Color: 35.4 SRM	Color:   Color
Mash Profile
Mash Name: None	Total Grain Weight:
Sparge Water: -	Grain Temperature: -
Sparge Temperature: -	TunTemperature: -
Adjust Temp for Equipment:	Mash PH: -
Mash Notes: -
Carbonation and Storage
Notes
good aroma at brewing. Actual OG 1.050. Tested gravity 3/22 at 1.016

Well, today I started having fun trying to set up this site.  I am having a few problems but I will figure it out soon I am sure.  I would like to thank Matt for hosting this and giving us a chance to have a blog and maybe learn and teach along the way.  Make sure to check back and watch the construction progress.  Hopefully it will be good.