Beer and Wine: The Blog


 

Double Barrel Stout (a.k.a. The Beerskey)

February 28th, 2009 by Brian


Beer Number 2

Nate and I decided to go with a darker beer and got a recipe from Brewer’s Connection for a Whiskey Barrel Stout. We headed down to our awesome local brew store, Larry’s, to get supplies.

Malt
2 Lb. Dark Malt Extract
4 Lb. Light Malt Extract
Grains
1/2 Lb. Briess 2-row
1/2 Lb. Crystal 80
1/4 Lb. Malted Wheat
1/4 Lb. Black Barley
1/4 Lb. Black Patent
1/4 Lb. Chocolate
1/4 Lb. Smoked Malt (Rauch)
Hops
1 oz Cascade Hops
1 oz Amarillo Hops
Yeast
1 package Wyeast 1318 London Ale Yeast
Other
1 tsp Irish Moss
1 tsp Brewing Salts
375mL Evan Williams Bourbon
4 oz Toasted American Oak Chips
3/4 cup Priming Sugar

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First Beer of our Own: Dirty Lizard Amber Ale

January 1st, 2009 by Brian


So for our first beer, my brother and I took a recipe for an Alaskan Amber Clone and modified it. Here’s our best guess as to our modifications, since we unfortunately lost our original recipe:

7 Lb. Gold Malt Extract
1 Lb. Briess Crystal 60L
1/2 Lb. Winter Wheat Berry
1/2 Lb. Rolled Oats
1/2 Lb. Flaked Rye
1/2 Lb. Flaked Barley
1 oz Cascade Hops
1 oz Kent Golding Hops
1 tsp Irish Moss
3/4 cup Priming Sugar
1 package Yeast (some kind)

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Back in the U.S.A. and Ready to Brew

December 14th, 2008 by Brian


After returning home to the United States, I visited my friend, Keegan in November and found he had gone from making wine to brewing beer. I had thought that the process was complicated and too much work, but we went to work and I helped him brew a Milk Stout. It really wasn’t difficult at all. I decided it was time for me to start home-brewing.


 

Brian’s History of Alcohol-Making

December 17th, 2007 by Brian


So I started making alcohol while abroad with the Peace Corps in Tanzania. The technique basically involved getting a bunch of fruit or other flavor providing substance, putting it in a five gallon bucket with five kilos of sugar, some baking yeast, and a little bit of tea (the tannins are supposed to mellow it out), and then closing the lid tightly and waiting for a few weeks. I made the following kinds of “wine” while in Tanzania.

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