Last Updated on Tuesday, 9 March 2010 08:00 Written by admin Tuesday, 29 April 2008 06:40

Comment on this posting at the Brewer’s Roundtable Beer Brewing Forums.  It was posted by Guitarlord5000.

Well, my brother and I recently attempted an experiment that some of you may be interested in. We brewed a Red Ale with no hops. Instead, we used Yarrow. As some of you probably already know, Yarrow is an herb that was commonly used in brewing Gruit Ale, an unhopped malted barley brew which was the precursor to hopped beer. Yarrow is a flower that grows wild in many states. It is a great bittering herb.
Today, I racked my Red Gruit Ale to secondary and took a taste. Wow! Yarrow is truly an amazing herb! The ale had a good bitterness, with a subtle Yarrow flavor. I liked it quite a bit, and my wife positively loved it! I would suggest that anyone that is kinda adventurous give it a try.
I will only use this herb for bittering though, because dry herbing with it would probably produce an overwhelming taste that I wouldnt care for. But as a bittering herb, it ranks right up there with hops. In fact, the common name for Yarrow in some countries is “Field Hops”.
My next brew will probably use Yarrow for bitterness, with hops flavor and aroma additions. I expect great results.

Where did you get it?

I picked it up from Wildweeds. However, it was a bit costly through them. You can find Yarrow at other bulk herb stores for quite a bit less. The cheapest I think I’ve found is at Monterey Bay Spice Co., for $5.70 per pound.
I dont think that it is the answer to the hops shortage, however, I DO think that it is a great tool to put in the ole toolbox.
I am very interested in trying this experiment with hops flavor and aroma additions. If it works very well, then cheap, low alpha hops like the Spalt Select that Jeepguy sells, would be just about perfect. That should seriously cut the cost per batch of beer down for me.
If any of you guys do try this, please let me know what you think. All input is appreciated.

Last Updated on Tuesday, 29 April 2008 02:17 Written by admin Tuesday, 29 April 2008 02:17

My wife and I make a batch of wine from welches grape juice to give away as Christmas presents this year.  It turned out great but was a little bit sweet.  I had pictured something a little bit drier but it turned out to be more of a dessert wine.  Here is the recipe that we used:

-  7 11.5 ounce jars of welch’s grape juice
-  7.5 pounds of white granulated sugar
-  .5 pounds of sugar in the raw
   (could have been closer to 9 pounds of sugar)
-  10 tsp yeast nutrient
-  5 tsp pectic enzyme
-  1 packet champagne yeast

The great thing about this wine is that you can play with the ingredients and still come out with a good result.  For the next batch, I will probably use a little less sugar.  Enjoy making this wine, it’s very easy and turns out very well every time!

Last Updated on Tuesday, 9 March 2010 08:00 Written by admin Friday, 25 April 2008 11:08

Description:

I really like the taste of this.It’s not to complex, but it is very smooth.I think this beer has a good body and full of flavours.

Size:

• 1 gallon

Ingredients:

• 1 1/2 lbs.light extract
• 1 1/2 ozs. roasted barley
• 1/2 oz. chocolate
• 1 1/2 ozs. chrystal 80L
• 4 ozs.extra light DME
• 1/2 oz. Challenger hop pellets (4.1HBU)
• 1 pack Nottinghams yeast
• 2 1/2 tbs. corn sugar (priming)
• 1/4 tsp. irish moss

Brewing Instructions:

Mash all grains @ 158F for 45 min.Sparge with 168F water until you get 1 1/2 gallons of liquor. Add extract and DME.At the begining of the boil add challengers and boil for 60 min.Then add irish moss and boil for 15 min.Cool with your chosen method (mine is an immersion wort cooler)to 80F and add yeast.

Fermentation:

Last Updated on Thursday, 24 April 2008 11:15 Written by admin Thursday, 24 April 2008 11:15

Description:

A steinbier was made in germany in which stones were heated to 1,000 f and dropped into casks to boil the wort since they had no other way of boiling the wort.I used lava stones and was pleased with the results of the boil.If the boil slows bown just add some heat. This reminds me of a Killians Irish Red.

Size:

• 2 1/2 gallon

Ingredients:

• 3.3 lb. Northwest Amber extract
• 3-4 lb. Lava stone
• 3/4 oz. Hallertau Mittlefeu(30)
• 1/2 oz. Tettnanger(15)
• 1/4 oz. Hersbrucker(2)
• 1/3 oz. Ultras(2)
• 1/2 tsp. Irish Moss(15)
• Wyeast 1056 American Ale Starter(1 quart)
• 1/2 tbs. gelatin
• 3/4 cup Corn Sugar

Brewing Instructions:

Heat lava stone on flame of burners turning frequently.While this is happening bring the xtract and 4 gallons of water to a boil and turn off heat. When this is done drop hot stones into wort.This should boil if not add heat. Add hops and irish moss at designated times.Cool,rack into fermentor with the stones from the boil.Bottle with corn sugar.

Fermentation:

Last Updated on Thursday, 24 April 2008 11:08 Written by admin Thursday, 24 April 2008 11:08

Description:

This recipe was taken from The Brewmasters Bible with some tweeking of my own

Size:

• 5 gallons

Ingredients:

• 1/2 lb. Crystal 60
• 2 oz. Black Pattent
• 6.6 lbs. unhopped pale malt extract
• 1 lb. honey
• 2 oz. Cascade (40 min)
• 1/2 oz. Saaz (5 min)
• 1 oz. fresh ginger root
• 2-3 cinnamon sticks
• 1 oz. dried sweet lemon peel
• Wyeast 1056 American Ale yeast
• 3/4 cup priming sugar

Brewing Instructions:

Steep black pattent and crystal in 155f water for 30-45 min. While this is happening bring 3 gallons of water to a boil. After the graing are done steeping rinse with 1 gallon of 170f water into the boil pot. When the water comes to a boil remove from heat and add the extract. Bring back to a boil and add the Cascades. Boil this for 35 min. and then add the saaz and the orangr peel. Boil for 5 more min. and then cool. Add this to your fermentor with enough water to make 5 1/2 gallons. At this time add cinnamon sticks, ginger,and yeast. Ferrment as normal and use a secondary if you desire.

Fermentation: