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Wit beer

April 11, 2010 Leave a comment

http://www.beertools.com/html/recipe.php?view=9911

http://www.realbeer.com/spencer/Belgian/white-brewing.html

using orange peel http://www.homebrewtalk.com/f13/how-use-orange-peel-59351/ and http://www.homebrewtalk.com/f12/orange-peel-6377/ and http://www.brewplus.com/forum/alt-beer-home-brewing/312-substitute-bitter-orange-peel.html

http://www.beersmith.com/Recipes2/recipe_367.htm

http://www.brew-dudes.com/belgian-white-ale-recipe/248

I’ve brewed a couple of all grain Belgian wits and have done a lot of research into this style (it’s my favorite). It seems that most true Belgian style witbiers use unmalted wheat rather than wheat malt. This usually comes in the form of unmalted wheat flakes from the homebrew store. Then you do a step mash @122 deg to break down the sticky proteins that can give you a stuck run off, raising it to 152 for the saccharification step. Also, use half to a full pound of rice hulls in your mash to also prevent a stuck run off. These are also available at homebrew stores. They add no flavor, must add as additional filter material.

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This recipe combines ideas from; Brewing Classic Styles and Radical Brewing Add the following to the last 5 minutes of boil; 4T Orange Marmalade or 3.0 oz. Fresh Citrus Zest 0.8 oz. Crushed Coriander seed 0.06 oz. dry Chamomile Flowers 2T White Flour (for that Witbier haze) Mash at 122 for 15 minutes, raise to 154f over the next 15 minutes and hold until conversion is complete. http://hopville.com/recipe/9636/witbier-recipes/bcs-rb-witbier

Categories: orange peel, recipes, style, wit

Bitter recipe ideas

March 31, 2010 Leave a comment
Categories: Bitter, style

Irish Stout recipe research

January 31, 2010 Leave a comment
Categories: recipes, stout, style

Couple of Beers

December 4, 2009 Leave a comment

A philosophy professor stood before his class with some items in front of him. When the class began, he wordlessly picked up a “VERY LARGE” and empty mayonnaise jar. He proceeded to fill it with rocks, which were about 2 inches in diameter. He filled the jar to the top!

He then asked the students if the jar was full. They said, “Yes.”

The professor then picked up a box of pebbles and poured them into thejar. They rolled into place, all around the rocks. He shook the jar lightly. This allowed him to pour more pebbles in, until they were up to the top of the jar.

He again asked the students if the jar was full. They said, “Yes.”

The professor then picked up a box of sand and poured it into the jar. Of course, the sand filled the spaces between the pebbles.

He asked once more if the jar was full. The students wondered what the right answer was this time, wondering what else could be poured into the jar.

The professor then produced two cans of beer from under the table and proceeded to pour their entire contents into the jar, effectively filling the empty spaces in the sand. The students mumbled.

“Now,” said the professor, as the laughter subsided, “I want you to recognize that this jar represents your life.

The rocks are the important things — your family, your partner, your health, and your children. Things, that if everything else was lost and only they remained, your life would still be full.

The pebbles are the other things that matter like your job, your house, and your car.

The sand is everything else. The small stuff.

“If you put the sand into the jar first,” he continued, “there is no room for the pebbles or the rocks! The same goes for your life. If you spend all of your time and energy on the small stuff, you will never have room for the things that are important to you.

Pay attention to the things that are critical to your happiness. Play with your children. Take time to get medical checkups. Take your partner out dancing. There will always be time to go to work, clean the house, give a dinner party and fix the disposal. Take care of the rocks first . . . the things that really matter . ..then the pebbles.

Set your priorities. The rest is just sand (the little stuff)!”

One of the students raised her hand and inquired what the beer represented. The professor smiled and said, “I’m glad you asked. It just goes to show you that no matter how full your life may seem, there’s always room for a couple of beers.

Categories: style

Belgian IPA

November 28, 2009 Leave a comment
Categories: hoppy IPA, style

American Amber Ale

November 14, 2009 Leave a comment

AMBER = session ale, balanced a bit toward the malty,

RED = big bold red ale, citrusy hops, crystal malts, avoid cloying or too sweet with too much residual sugar, very attenuated yeast to dry it out, maybe add sugar if you go real big, but a bit sweet with body is OK, amber or red. examples – “Red Rocket” and maybe dry hop with Amarillo like “green flash hop head red” for a big hoppy red

bells Amber a better example of Session Amber

from bells, via this thread http://www.homebrewtalk.com/f12/looking-make-bells-amber-clone-anyone-have-ag-recipe-130473/

Grain: Mostly 2-row barley malt, a small percentage of Munich, and just enough caramel malt to get 16 SRM color. 14.5 Plato. Mash at a temp to allow moderate fermentability. ABV should be just under 6%.
Hops: Equal amounts of Fuggle and Cascade for bittering and aroma. Aim for 30 IBUs
Yeast: Culture from bottles, or use WLP001

good discussion on hoppy american amber here http://www.homebrewtalk.com/f12/american-amber-ale-recipe-progress-102672/

http://www.homebrewtalk.com/wiki/index.php/American_Amber_Ale has good info

Regardless of balance, all AAAs are 100% malt beers, and possess a distinct crystal malt note. This is the crucial difference between AAA and American Pale Ale, such as the benchmark Sierra Nevada Pale Ale. This can be a subtle difference, but it is crucial; the key to AAA vs. APA is AAA’s easily-ascertained crystal-malt contribution. As Brockington noted in his article:  Add some 80L crystal to Sierra Nevada Pale Ale and you not only have a different beer, but a different style of beer.

MALT: Choose US 2-row Pale malt for the base malt. English 2-row pale malts, such as Maris Otter, have a marked flavor profile easily discernible in the finished beer; this is due to the higher final kilning temperature used in malting. American base malts have a much more neutral profile, permitting a cleaner beer. Choose a high-quality Crystal malt from 40 to 80 degrees Lovibond for the necessary crystal/caramel flavor and color contribution. 10-15% of the grist should be comprised of crystal malt. A small amount of Munich or Vienna malt can be used to emphasize maltiness; target around 5% of the total grist. Some commercial examples also use a small amount of CaraPils. If a deep red color is desired, a tiny amount of roasted barley can be used for coloring purposes only. If it can be tasted in the finished beer, you’ve used too much; no more than 0.5-1% of the total grist. Better to use a small amount of darker crystal malt (120L) than roasted barley if you want a darker color, though.

HOPS: As with the grist, choose only domestic hops varieties in AAA. Most commercial examples use one or a blend of the “Big C”s – Cascade, Chinook, Centennial

The addition of perle hops seems to tame the citrus and add a subtle earthy/pine characteristic.

light chocolate malt, victory malt, barley

http://beerdujour.com/Recipes/Jamil/JamilsAmber-RedAle.htm

http://www.byo.com/stories/beer-styles/article/indices/11-beer-styles/125-amber-ale-and-american-pale-ale-style-of-the-month

http://www.byo.com/stories/beer-styles/article/indices/11-beer-styles/127-american-amber-style-profile

Categories: American Red, style

Hoppy IPA

November 13, 2009 Leave a comment
Categories: hoppy IPA, style