12.31.04
Posted in homebrewing at 1:57 pm by
Wednesday I tried my very first partial mash recipe. I hadn’t really intended to do so, but it just seemed to work out that way. Here’s the recipe along with list of things I needed in order to become a partial masher.
First, the partial mash equippment list.
A Mash Tun - Basically this is another brewkettle, but it doesn’t need to be as big as the first. I bought a 16 quart capacity (I brew with a 20 quart.)
a strainer - buy the biggest strainer you can get your hands on. The bigger your grainbill the more it will need to hold. As it stood this time I had to sparge 3 strainer-fuls of grain.
a stainless steel ladle
Okay, now on to the recipe.
Happy New Year Hefeweisen
Crush:
1 1/2 lbs of wheat malt
1/2 lbs of 10L Crystal Malt
1/2 lbs of rye malt
4 oz. of rice hulls
Mash in 2.5 gallons of water
at 105 degrees fairenheit for 20 minutes
at 120 degrees fairenheit for 20 minutes
at 152 degrees fairenheit for 45 minutes
Drain wort into brewkettle straining out mashed grain
Sparge (rinse) mashed grain with 1 gal H2O at 170 deg. F.
(basically you hold the strainer over the brewkettle and the rest of the wort and take your brand spanking new stainless steel ladle and ladle a gallon of H20 over the grain allowing the sparge water to rinse the grains with the outflow landing in the brewkettle.)
Bring to boil then add:
5 1/2 lbs of Wheat Malt Extract (LME) (a 50-50 wheat/barley blend)
1 lb of Malto-Dextrin powder
1 oz of Galena Hops (11% AA)
Boil 30 minutes then add:
1/2 oz of Saaz hops (3% AA)
Boil 25 minutes then add:
1/2 oz of Saaz hops (3% AA)
Boil 5 more minutes then kill heat, bring wort to 80 degrees fairenheit.
Top up to 5 1/4 gallons in primary fermenter.
Pitch yeast:
White Labs Hefeweisen ale yeast (they have a number of different kinds, I used just the regular.)
Aerate wort and leave to ferment.
Fermentation schedule:
7-9 days primary fermentation at 65 F.
2-3 weeks secondary
Prime and bottle with:
1 cup corn sugar
Bottle condition for 2 weeks
The OG on this one came out at about 1.056. That seems just a hair on the high side, but there will be a reasonable proportion of unfermentables in this beer (the malto-dextrin, etc.) It should have lots of body as the FG should also be a touch higher than normal. Perhaps, around 1.016 or so. We’ll have to see.
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12.12.04
Posted in homebrewing at 9:25 pm by
This may interest the those of you who are interested in homebrewing. If not, well, I’ll document the whole escapade regardless, so, at least you’ll be able to laugh at me if my recipe goes awry.
So, here it is. Now for all of you die hard brewers who do all-grain batches, you’ll be disappointed, but hey, I’m a rookie.
With no further adieu, here’s Fuller Avenue Orange Ale:
Steep @ 150 degrees farenheit:
1/2 lb. Crystal Malt (20L) (Though, if I had to do it again, I might use a lighter malt)
Remove grain bag and bring to boil, then add:
6 lbs super pale liquid malt extract
1 oz. Northern Brewer Hop Pellets (10% AA)
Boil for 45 minutes then add:
1/2 oz. Willamette Hops (4.5% AA)
1 tsp. Irish Moss
1/2 oz. Dried Orange peel (Not just any dried orange peel…the kind they sell at homebrew shops).
Boil for 10 more minutes (55 minutes total now) and add:
1/2 oz. Willamette Hops (4.5% AA)
After 60 minutes of boil, kill heat & bring wort to 80 degrees F. Top up to 5 and 1/4 gallons of wort. (For this batch I did NOT remove the orange peels from the primary fermenter…we’ll see how it turns out.)
Pitch yeast:
White Labs Liquid California Ale Yeast
Fermentation Schedule:
Ferment for 7 days in primary fermenter
Rack to secondary ferementer and ferment in glass carboy for 11 to 14 days.
Prime with 4 oz. corn sugar and bottle condition for 2 weeks.
I had a pretty violent primary fermentation this time. So, be warned, it could get messy. I don’t know how much of that, though, had to do with the fact that my batch was a little on the big side. Thus, there wasn’t much head space.
My OG was about 1.041. But, with a bit smaller volume I wouldn’t be surprised to see an OG of about 1.044-7 on this recipe…like I said, I made a big recipe. If you try this recipe, let me know what you think! I’d love the feedback.
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12.03.04
Posted in homebrewing at 1:13 am by
Well friends, tomorrow, when I’m done with work and school. I’m not going home. Some of you are preparing to scream at me with all your might. I can tell, you’re planning on screaming, “You IDIOT, don’t leave your wife! You’ll never get that lucky twice.”
Never fear, I’m not leaving my wife. Jen and I are fine. I’m just going on a road trip to Indianapolis for a David Wilcox concert. I love David Wilcox. If you’ve never heard of him, or heard him, you should. He’s great.
I’ll try to come up with a trip report, but if you don’t hear from me for a while, that’s why. Have a happy weekend.
Oh, one other thing. Any of the rest of you who are interested in homebrew (read: Streak) you may be interested in this, my first recipe. (Yes, after enjoying the brewing process so much I bought another bucket and carboy and started another batch recently. (That’s two batches this week if you were keeping track.)
Brandon’s High Hopped Dark Amber Ale
Steep at 150 degrees for 30 minutes:
12 oz. Crushed Crystal Malt Barley
3 oz. Roasted Barley
Remove muslin grain bag and bring mash to boil.
Add:
7 lbs. Light Liquid Malt Extract
1 oz. Centennial Hops (10 percent AA)
Boil for 45 minutes then Add:
1 oz. Cascade Hops (5.8 percent AA)
1 tbsp. Irish moss
Boil for 14 minutes then Add:
1 oz. Cascade Hops (5.8 percent AA)
Kill heat bring wort to 80 degrees
Pitch yeast:
California Summer Ale Yeast (White Labs pre-hydrated)
Primary Fermentation: 5-7 days
Rack to carboy
Secondary Fermentation 2-3 weeks
Prime and bottle:
Prime with 4 oz DME (dry malt extract)
Bottle age for 2 weeks, minimum.
This is should be a high hopped ale with a citrus, floral hop flavor and good aroma…let me know, if you give this a try.
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