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Brew Day 12.27.2011 Perle Crop

September 5, 2011 Leave a comment

brewing with my crop of homegrown hops. mostly perle with a little willamette. Maybe 2 or 3 ounces total. going for a light american ale with flora, herbal hops.

% LB OZ MALT OR FERMENTABLE PPG °L
92% 12 0 American Two-row Pale 37 2
4% 0 8 Crystal 45 34 45
4% 0 8 Victory Malt 34 25
13 0
Time Oz Type form aa
 60 mins 1 Perle pellet 6.5
 10 mins 1 Perle leaf 5 wild guess AA, but know these were harvested late and not dryed or stored with care…
 5 mins 1 Perle leaf 5
started boil, just over 7 gallons @1:15
Added grains @ 157
Mash @ 150 for  40 minutes
Flame out t0 170
I don’t know what happened but i got very low efficiency, 55%,
with 5.7  Gal of OG 1.045
FG 1.012 a week later.

saison ideas

May 29, 2011 Leave a comment
Categories: recipes, saison

Boont Amber Clone

May 18, 2011 Leave a comment
Categories: American Red, clone, recipes

Ommegang Abbey Ale clone

December 9, 2010 Leave a comment

Love the Abbey Ale from Ommegang. I made a dubbel before but missed my mark. Thinking about it, Ommegang’s Abbey really has what I think of when I think dubbel. Reading around shows they use complex spices with a very light touch.

I found a few clone recipes and an interesting tidbit:

that article is from BYO and has a huge error! Should be Briess Extra Special Roast (Briess Special B) not Special Roast…

this kind of lines up with what I found from my first try with a dubbel, I wanted to add more special B, which is very similar to extra special roast.

 

see: http://hopville.com/recipe/444871/belgian-dubbel-recipes/dubbel-4

Categories: Dubbel, recipes

hoptober clone

October 10, 2010 Leave a comment

http://www.newbelgium.com/beer/hoptober love it, want to brew it

Five hops and four malts make Hoptober Golden Ale a veritable cornucopia of the earth.  Pale and wheat malt are mashed with rye and oats to create a medium-bodied ale with a creamy mouthfeel. Centennial, Cascade, Sterling, Willamette, and Glacier hops form a bonfire of citrus notes, fruity cheers and a bold finale.
40 IBU
6% ABV

its a hoppy blonde ale

recipes

http://hopville.com/recipe/167444/home-brew/hopuary

http://forum.northernbrewer.com/viewtopic.php?f=4&t=79026

http://hopville.com/recipe/320695/american-pale-ale-recipes/hoptober-clone

my try at http://hopville.com/recipe/360806/blonde-ale-recipes/hoptober-clone

Categories: clone, golden ale, recipes

Lite Ale ideas

July 18, 2010 Leave a comment
Categories: recipes

oatmeal stout recipe ideas

June 18, 2010 Leave a comment

Stouts are ales, black in color and opaque. They typically have a burnt, coffee flavor that comes from the use of roasted malt, a specialty grain. Stouts are moderately hopped to complement the beer’s rich, malty character, although much of the bitterness comes from the specialty malt.

Oatmeal stout has a firm, smooth and silky body. It’s rich and malty, with chocolate and coffee in the nose and a hint of nuts and roasted grains dominant in the finish. It should be full bodied and have moderate bitterness. Many brewers prefer to use an oats content of 10 to 20 percent for an even smoother taste. These higher levels can be used if a suitable temperature rest is used in the mash temperature profile to break down some of the gum content, allowing easier sparging.

The use of roasted barley lends certain traits to the style. Stouts brewed from roasted barley typically have a dense, white head and do not have the level of acrid, burnt, roasty flavors (many of which are Maillard reaction products) found in stouts brewed with roasted malt.  Maillard reactions that occur during kilning malt are drastically reduced when barley is roasted because the necessary ingredients for the reaction — reducing sugars and free amino nitrogen from amino acids — are very low in barley.

A stout brewed exclusively from roasted barley or malt may lack the richness of flavor that malts such as chocolate and brown malt lend.

Roasted malt is a mainstay for some stouts, especially bigger ones, and imparts flavor and color attributes that are different from roasted barley. Stouts using this grain often have a darker head of foam than those brewed with roasted barley and usually have more roasted, coffee-like flavors. I have found great success using Weyermann Carafa III, a de-husked roasted malt that lacks the sharp acrid flavor of regular roasted malt. For such a broad family, it only goes to reason that more than one malt type is used for color and flavor of stouts.

many sources denounce the use of crystal malt in the style, many commercial stouts do indeed use such malts. Crystal malts lend caramel and toffee notes to beer and are a useful ingredient when sweetness and higher finish gravity are sought.

Whatever dark grain or combination of grains is chosen for the brew, the amount used in stout brewing hovers around 10% of the grist bill for normal gravity stouts. This percentage usually decreases in higher gravity stouts.

roasted grains push the pH below 5.2 when low carbonate brewing water is used. Consider an addition of baking soda (sodium bicarbonate) to help balance the acidity of the roasted grains.

Most stouts have medium to high bittering levels but minimal hop aroma. Highly attenuative yeast can also be used for sweet stouts because the carbohydrates lending sweetness are typically unfermentable.

from http://www.byo.com/stories/beer-styles/article/indices/11-beer-styles/1509-the-dark-secrets-of-stout

http://www.homebrewtalk.com/f68/deception-cream-stout-141483/

Categories: recipes, stout