Sunday, January 4, 2009
Brown and Porter Update
These were brewed back in August but I never wrote an update. Both turned out pretty well. I like the porter the best but I like like porters more than browns anyway. One thing that is a little irritating about these batches is that about half have a funky taste. I can only assume its from the bottles. Also I am still not getting quite the head retention that I would like. I think I am going to have to scrap the dish washer and go back to traditional sanitation methods. There must still be too much anti-streaking stuff in the machine. Oh well.
Farmhouse Ale
Bobby's been into farmhouse ale's lately so we decided to try one. The sour mash thing is pretty weird and it definitely went the way it was described in the recipe. That stuff stunk.
Anyway, the process for the sour mash is pretty easy. Bring 1 pint of water to 150 F then add 3 oz pale 2 role malt. Let sit covered for three days. It gets stinky.
Recipe
3.5 lb ultralight LME
2 lb Bavarian Wheat DME
.5 lb wheat malt
3 oz Carapils malt
Again steeped the malt at 155 F for 30 minutes. The sour mash was added the malt bag.
Boil for 60 minutes.
Hop additions:
.25 oz Willamette with extracts
.5 oz Perle initial boil
.5 oz Willamette - 30 min remaining
.25 oz Willamette - 2 min remaining
Added water to 5.5 gal and pitched yeast. This stuff tasted pretty funky so we might be on the right track.
original gravity 1.038
Anyway, the process for the sour mash is pretty easy. Bring 1 pint of water to 150 F then add 3 oz pale 2 role malt. Let sit covered for three days. It gets stinky.
Recipe
3.5 lb ultralight LME
2 lb Bavarian Wheat DME
.5 lb wheat malt
3 oz Carapils malt
Again steeped the malt at 155 F for 30 minutes. The sour mash was added the malt bag.
Boil for 60 minutes.
Hop additions:
.25 oz Willamette with extracts
.5 oz Perle initial boil
.5 oz Willamette - 30 min remaining
.25 oz Willamette - 2 min remaining
Added water to 5.5 gal and pitched yeast. This stuff tasted pretty funky so we might be on the right track.
original gravity 1.038
Bitter with Bobby
New Year's Day Bobby and I brewed two beers, a bitter and a farmhouse. I'll cover the bitter here and the farmhouse in the next post.
The bitter is a fairly straightforward British Bitter with the exception of the hops. We had to substitute Fuggles and East Kent Golding for Willamette and Glacier. Hops are still a bit hard to get.
Recipe
2 lb Amber DME
2 lb Light DME
.5 lb ultralight LME
1 lb 40L crystal malt
Steeped the grain at 155 F for 30 minutes. Boil. Add extracts. 60 minute boil time.
Hop additions:
1 oz Willamette with extracts
1 oz Willamette - 30 min remaining
1 ts irish moss - 15 min remaining
1 oz Glacier - 7 minutes remaining
1 oz Glacier - 1 minute remaining
I added water to the fermenting buckets earlier that morning and put them outside (its was in the low 30's that day). After a short ice bath for the brew pot, the wort was dumped into the cold water and it went right to yeast pitching temp. So after topping of to 5.5 gallons and aerating, the yeast was pitched and bucket sealed.
original gravity 1.040
The bitter is a fairly straightforward British Bitter with the exception of the hops. We had to substitute Fuggles and East Kent Golding for Willamette and Glacier. Hops are still a bit hard to get.
Recipe
2 lb Amber DME
2 lb Light DME
.5 lb ultralight LME
1 lb 40L crystal malt
Steeped the grain at 155 F for 30 minutes. Boil. Add extracts. 60 minute boil time.
Hop additions:
1 oz Willamette with extracts
1 oz Willamette - 30 min remaining
1 ts irish moss - 15 min remaining
1 oz Glacier - 7 minutes remaining
1 oz Glacier - 1 minute remaining
I added water to the fermenting buckets earlier that morning and put them outside (its was in the low 30's that day). After a short ice bath for the brew pot, the wort was dumped into the cold water and it went right to yeast pitching temp. So after topping of to 5.5 gallons and aerating, the yeast was pitched and bucket sealed.
original gravity 1.040
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