Brewed on August 9
1L starter of saison yeast 3724
mashed one pound of pale and aromatic malts
9.5 lbs of extra light and wheat LME
1.5 oz of Vanguard hops @ 60
1 oz Vanguard hops at 0
topped-off to about 7 gallons
OG around 1.05
*Update on 8/14 at noon, gravity sitting predictably at 1.03...
* Update 9/8, gravity at 1.013
Tuesday, August 9, 2011
Friday, June 10, 2011
Dunkel?
5/8
Melissa really wanted to re-use the yeast from the Weisenbock (her first time re-pitching yeast) so we brewed an all grain batch (first time doing all grain) with the English Pale malt that we won at the Charlottesville Brewers' club in March. Also added ~ 4oz chocolate malt, 4oz Special B, and 4oz Caramel Wheat.
Messed up the first time as we let some of it get too hot on the stove. Composted that batch.
3-4 gallons
6lbs 5oz of grains
Not quite a pound of wheat malt extract
two days later it seems almost done
6/10 - Bottled
Melissa really wanted to re-use the yeast from the Weisenbock (her first time re-pitching yeast) so we brewed an all grain batch (first time doing all grain) with the English Pale malt that we won at the Charlottesville Brewers' club in March. Also added ~ 4oz chocolate malt, 4oz Special B, and 4oz Caramel Wheat.
Messed up the first time as we let some of it get too hot on the stove. Composted that batch.
3-4 gallons
6lbs 5oz of grains
Not quite a pound of wheat malt extract
two days later it seems almost done
6/10 - Bottled
Saturday, May 14, 2011
Dandelion Wine
The Dandelion wines from last year taste pretty okay. The one that's hopped (with Simcoe, we assume) tastes very tropical and fruity, like guava. I likened it to the candies you get at the end of a Vietnamese dinner. I wish we'd done more with that. I'll be sure to add Simcoe to the next Dandelion wine.
Speaking of which, I picked ~250 dandelion heads a few days ago. I didn't really pluck off all the green parts because, I'm lazy, and I've read that you really don't have to. So it's about a quart of dandelions, which would, by my estimation, make about 1/2 gallon of dandelion wine, but I'd rather just make a bigger batch and then add things to each bottle after fermentation is done. So, once the rains stop this week I'll harvest more dandelions.
I'd also like to make a dandelion mead.
Speaking of which, I picked ~250 dandelion heads a few days ago. I didn't really pluck off all the green parts because, I'm lazy, and I've read that you really don't have to. So it's about a quart of dandelions, which would, by my estimation, make about 1/2 gallon of dandelion wine, but I'd rather just make a bigger batch and then add things to each bottle after fermentation is done. So, once the rains stop this week I'll harvest more dandelions.
I'd also like to make a dandelion mead.
Saturday, April 16, 2011
Dunkelweizen
7.5 wheat lme
2.55 lbs. Munich Malt(light) 1.033 10
0.35 lbs. Special B Malt 1.030 120
0.35 lbs. Crystal 40L 1.034 40
0.125 lbs. Carafa Special 1.030 40
Weihenstephan yeast, starter
.5 hallertauer, .25 horizon hops at 60
2.55 lbs. Munich Malt(light) 1.033 10
0.35 lbs. Special B Malt 1.030 120
0.35 lbs. Crystal 40L 1.034 40
0.125 lbs. Carafa Special 1.030 40
Weihenstephan yeast, starter
.5 hallertauer, .25 horizon hops at 60 |
Sunday, February 6, 2011
Stouts
Pitched on Thurs 2/3
Made ~4 gallons of Adam Avery's Imperial Stout in "Extreme Brewing"
Followed the recipe for ingredients.
Mashed for 2-3 hours. 3 pounds of grain. Squeezed everything out of the bag.
3/4 oz of simcoe - should have less bitterness than the original recipe
Let it cool outside overnight.
Packet of Windsor yeast and 1/2 packet Nottingham
Added 1/2 to 3/4 lb of brown sugar
Split batch in two
One we left as is: 1.1 OG
One we diluted slightly: 1.08 OG
Currently fermenting in ~60+ degree environment.
Made ~4 gallons of Adam Avery's Imperial Stout in "Extreme Brewing"
Followed the recipe for ingredients.
Mashed for 2-3 hours. 3 pounds of grain. Squeezed everything out of the bag.
3/4 oz of simcoe - should have less bitterness than the original recipe
Let it cool outside overnight.
Packet of Windsor yeast and 1/2 packet Nottingham
Added 1/2 to 3/4 lb of brown sugar
Split batch in two
One we left as is: 1.1 OG
One we diluted slightly: 1.08 OG
Currently fermenting in ~60+ degree environment.
Sunday, January 9, 2011
Imperial Stout
Recipe is Adam Avery's from "Extreme Brewing"
2 lbs of grain (carafa, chocolate malt, special b, crystal, more)
10 lbs extra light LME
1/2 columbus at 60
1/2 columbus at 30
1/2 horizon at 0
oxygenated; pitched two packs of windsor at approx 10pm 1/9
OG shows 1.096
2 lbs of grain (carafa, chocolate malt, special b, crystal, more)
10 lbs extra light LME
1/2 columbus at 60
1/2 columbus at 30
1/2 horizon at 0
oxygenated; pitched two packs of windsor at approx 10pm 1/9
OG shows 1.096
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