| Brew Masters?
, Do we have any here?
Posted: 28-Oct-2003, 05:00 PM
Group: Celtic Nation
Realm: Houston, Texas
I have never brewed mead, thats next on the list. Here are two very tasty brews, give them a try.
Gold hue, medium body & bite, thirst-quenching
6 lbs. light unhopped malt extract
1 lb. domestic two-row pale malt
1/2 lb. Cara-pils malt
1 oz. Cascades hops (bittering)
1/2 oz. Liberty hops (flavoring)
1/2 oz. Liberty hops (finishing)
1 pkg. Burton water salts
1 pkg. Nottingham ale yeast (or Wyeast #1056, #1007 or White Labs California or German ale yeast)
1 pkg. Bru-Vigor (yeast food)
3/4 cup corn sugar (for priming)
O.G. - 1.047
F.G. - 1.011
7.25 lbs. Marris otter or other English pale malt
1 lb. Carapils or dextrin-type malt
0.5 lb. crystal malt (20° Lovibond)
0.5 lb. crystal malt (40° Lovibond)
0.125 lb. chocolate malt
3 cups fresh or 1-2 cup dry heather flowers (1/2 added for 60 minutes, 1/2 added at end of boil)
1 oz. of 4.2% alpha -acid Fuggles hops (4.2 AAU) (optional)
0.50 oz. of 4.2 % alpha?acid Fuggles hops (2.1 AAU) (optional)
1 pt. starter of Scottish Ale yeast (Wyeast 1728 or equivalent)
2/3 cup corn sugar for priming
Let me know how you fare.
"Cuimhnich air na daoine o'n d'thaining thu"
Remember the men from whom you are descended.
I am Wolf.
It is my cry you hear in the night,
My eyes that gaze at you from the shadows.
It is my heart that beats in your Soul,
My strength that makes you whole.
I am Wolf. I am in you.
You are in Me. We Are Wolf.
Posted: 31-Oct-2003, 11:11 AM
The Protector of the Unknown
Realm: Guysborough Co., Nova Scotia
| I don't brew, but I do make a mean mulled apple cider on special ocasions. Christmas, Thanksgiving, Saturday. The usual. Most people use spiced rum, and so do I, but the most important part of my cider is the scotch.
"I am a Canadian by birth, but I am a Highlander by blood and feel under an obligation to do all I can for the sake of the Highlanders and their literature.... I have never yet spoken a word of English to any of my children. They can speak as much English as they like to others, but when they talk to me they have to talk in Gaelic."
-Alexander Maclean Sinclair of Goshen (protector of Gaelic Culture)
We need more Stan Rogers.jams
Posted: 17-Jan-2004, 08:55 PM
Realm: Winston-Salem, North Carolina
| This is the recipe for Sacket's Harbor Brewing Oktoberfest Beer.
I've had this at the brewery, not the best I've had but very drinkable.
Sackets Harbor Recipe Corner
Now is the time to start thinking of making an Octoberfest brew. This is a lager so it will require some time for aging (and the rarest of home home brewer charms, patience.) The flavor of this beer is dominated by the malty, nutty richness of the Munich malts. Many people confuse sweet and malty flovors in a beer. An Octoberfest beer should be malty, but not sweet. You should allow it to completly ferment and leave no residual sugars.
Hops are of a German noble variety and used more for a balanced bittering and less for aroma and flavor, which means they're only used early in the boil. It's a strong beer, often 6% alcohol by volume.
I don't believe water treatment is very necessary here. The water from Fontenac Springs or the Cold Creek Spring on rte 12 is perfect. Just be sure that if you use tap water, give it a preboil to remove the chlorine, and do not use de-ionized water.
For 5 Gallons
(All Grain Recipe)
6# Munich malt
6# Pale two row malt
1.5 ounces german hallertauer hop pellets (This is 22 IBU if the hops, add more)
(partial mask recipe)
6# amber malt extract (or an Octoberfest Kit)
1.5 ounces German Hallertauer hop Pellets
2# Munich Malt
You want the original gravity to be 1.056 (12pounds of grain should give you an og of 1.056 if your yield is 50%. I found my yield at home to be more like 35%, so if your yeild is generally low you may want to have some pale malt extract handy to bump up the gravity.)
This is a simple single step infusion recipe. Mash in at 155 degrees F. hold for one hour. run off at 170 degrees F until 6 gallons has run off.
Place the Munich malt in a grain bag and steep it in your water until the temperature reaches 170 degrees F, then remove the bag, mix in your extract and proceed as follows.
Boil for one hour. (aprox. evaporation loss is one gallon.) Add hop pellets when boil begins and leave them through the boil. Cool wort to 58 degrees F.
Add your favorite lager yeast. Ferment at 58 degrees for 2 weeks. Rack to a secondary and chill to 45 degrees for 2-4 weeks the final gravity should be around 1.012-1.014 bottle with 1/2-2/3 cup dextrose.
When making lager at home the temperature is key. Lager yeast are not so tolerant of warmer temperatures. I was able to lager in spring and fall when I brewed at home by leaving the beer outside at night, and then in the day, storing it in an insulated box packed with freezer packs. An unheated garage is the perfect place for this. If the weather cooperates, the temp will slowly decrease on your beer over a month's time from 55 to 45 degrees. Re-freeze your ice packs overnight. Naturally you must be careful to keep it out of the light or it will go skunky.
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