Last Updated on Sunday, 4 April 2010 06:32 Written by admin Sunday, 2 November 2008 07:15
Description:
We had a bit extra so we are doing a small fermentation (without the raspberies) of about 3/4 of a gallon. To this we added a teaspoon of yogurt to try to get a lacto bacillus infection and produce lactic acid. If it produces anything interesting I’ll post the results. Anyway, I can’t comment on how this beer will taste as it is still in secondary and is fairly expeimental.
Ingredients:
* 7 pounds, Lager Malt
* 7 pounds, crushed raspberries
* 3 pounds, Wheat Flakes
* 1 ounce, 2 year old Cluster hops that had been baked for 20
Primary Ferment: 2 weeks
Procedure:
We did a beta glucan rest at 120 degrees for 30 mins, a protein rest at 130 degrees for 30 mins, and a saccrafication rest at 155 for 1 hour. Be extra careful with the sparge because it has the potential to be very slow (although we managed to whip right through in 45 mins.). We boiled the wort for 2 hours, leaving the hops in for the entire boil. Cooled with an immersion chiller to 42 degrees and strained into a carboy. After 8 hours we racked the wort off of the trub and pitched the yeast. We left it in primary for 2 weeks and then racked it into a carboy and added the raspberries.
Last Updated on Sunday, 4 April 2010 06:32 Written by admin Friday, 24 October 2008 12:35
Beer Style: fruit beer, cherry wheat beer, honey
Recipe Type all-grain
Description:
The batch does not taste bad although the cherry taste is none to prominent.
Ingredients:
* 6 pounds, 2 Row English Pale Malt
* 4 pounds, Malted Wheat
* Gypsum (for adjusting PH)
* Irish Moss (Clarity)
* 10–1/2 pounds, Cherries
* 1 pound, Honey
* 1 ounce, Saaz Hops – Boiling
* 1/4 ounce, Saaz Hops – Finishing
* yeast
OG: 1.040
Procedure:
I mashed using 10 quarts at 140 F strike heat for a protein rest at 130 F. Then added an additional 5 quarts at 200 F to bring to a starch conversion at 150 F raised to 158 F, with a mash-out at 168 F. Sparged with 5 gallons of water at 168 F recovering over 7 gallons. Boiled for two hours. Chilled down to about 70 F, pitched yeast.
Last Updated on Sunday, 4 April 2010 06:32 Written by admin Friday, 24 October 2008 12:32
Brown and Blue Ale
beer glass color indicator
Beer Style: fruit beer, blueberry ale
Recipe Type all-grain
Description:
There was lots of blueberry aroma coming from the fermenter the first couple of days, but not very much when I racked after 4 days. I bottled after 4 more days in the secondary.
I think lots of aroma volatiles got lost with all the outgassing in the primary; I think next time I may wait to add the berries to the secondary. I may also skip the roasted barley, and use only 1/2 pound of 40L crystal so the blue from the berries is more obvious.
The next batch is going to be a cherry wheat, with lots of tart baking cherries in the secondary and a looong maceration. Yum!
Ingredients:
* 6–1/2 pounds, pale malt
* 1/2 pound, wheat malt
* 3/4 pound, crystal malt (80L)
OG: 1.046 (5–1/2 gallons) FG: 1.010
Procedure:
Mash in 2 gallons at 130F, protein rest 30 minutes at 125F, add 1.25 gallons, mash 30 min at 150F, raise temp to 158F until converted (15 minutes), mash out 10 minutes at 170F. Sparge with 4 gallons to yield 5- -1/2 gallons at 1.046. Add Fuggles and 3/4 ounce of Goldings after 20 minutes of boil, boil 60 minutes, add last 1/4 ounce of Goldings and boil 15 minutes more. Rinse blueberries in a dilute sulfite solution (after weeding out the fuzzy ones), puree, and add to primary along with yeast.