Month: January 2010

mac batch #000001: Bavarian Wheat

Posted by mac – 2010-01-28

- 6 lbs Midwest Supply Wheat Liquid Malt Extract (65% Wheat, 35% Barley)
- 8 oz. Carapils
- 2 oz. Tettnanger Hop Pellets (4.7% AA)
- Danstar “Munich” German Wheat Dry Yeast

2009-12-29: Boil Day
- Steep Carapils (placed in muslin bag) in 5 gal of filtered water at 155*F for 30 min
- Remove grains, bring to boil.
- Remove from heat, add Liquid Wheat Malt Extract.
- Return to boil, add 1 oz. Tettnanger Hops (60 min)
- Add 1 oz. Tettnanger Hops (2 min)
- Meanwhile, boil 1/2 cup water, cool to 90*F and add dry yeast.
- Chill wort to ~70* F, using the finest homemade immersion chiller you can lay your hands on
- Neglect to take a SG reading.
- Transfer to primary and aerate (shaka-shaka)
- Pitch bloomed yeast
- SG: ~1.042

2010-01-02: Ferment slows to a crawl

2010-01-04: Rack to Secondary. Specific Gravity: 1.010

2010-01-12: FG 1.010. Prime with 5 oz corn sugar, bottle (yield ~46 12 oz. bottles). Smells a little like plastic.

2010-01-14: Still flat. Still a bit plasticy (phenolic?)

2010-01-21: Its beer! The head fades kinda quickly, but the carbonation level seems OK. This brew is a bit light on both the alcohol and body. The plastic aroma has mellowed way out, and is barely noticeable.

2010-01-27: Better head retention after a while longer in the bottles. All in all a nice brew, it went over well at a roll-your-own sushi GTG this weekend. “This is pretty good, the last homebrew i had tasted a bit like skunk or something,” says one. I might make this or something similar again, definitely a nice quaffable summery brew.

Soda Batch #3: Sarsaparilla

Posted by tgl – 2010-01-16

2010JAN14

* 3 teaspons Sarsparilla extract
* 1 cup cane sugar (~half turbinado “raw”, ~half white)
* 2 quarts water

Combined sugars and extract with 1 quart of warm tap water. Stirred to dissolve, added 1 quart of cool tap water.

Activated 1/4 teaspoon Red Star Champagne Yeast in 1/4cup ~100F water.

Pitched yeast.

4 16oz. bottles

Soda Batch #2: Ginger Beer

Posted by tgl – 2010-01-16

2010JAN14

* 1 3/4oz ginger root
* juice from 1/2 a lime
* 1/2 teaspoon Cream of Tartar
* dash of cayenne pepper
* 1 cup cane sugar (~half turbinado “raw”, ~half white)
* 2 quarts water

~40min:
Combined ingredients and 1 quart water. Brought to boil and simmered.

0min:
Added 1 quart water.

Activated 1/4 teaspoon Red Star Champagne Yeast in 1/4cup ~100F water.

Pitched yeast.

4 16oz. bottles

2010JAN16

Maybe a bit too sweet, but better than last time. Nice ginger flavor with a capsicum finish.

Batch #25: IPA

Posted by tgl – 2010-01-10

2010JAN09

- 13lb American 2 Row
- 1/2lb Crystal 10L
- 1/2lb Crystal 20L

~4g mash water, strike @ 175F

one step infusion mash 50min (136F)

~5g sparge water @ 175F, collecting 7g

Boil

75min:
1oz Magnum (11.0%)

0min:
1oz Centennial (?%)

2010JAN10

OG: 1.055

Pitched White Labs California Ale Yeast WLP001

2010JAN16

Racked to secondary.

SG: 1.026

2oz Centennial (?%)

2010JAN17

Yeast looks to be re-activated, the fermenter is now in a warmer corner of the house.

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First Post

Posted by admin – 2010-01-4

FP!