Beer and Wine: The Blog



March 14th, 2009 by Brian

Beer Number 3

Back to Larry’s as usual, we decided to go for about the simplest recipe possible, a Hefeweizen. Some people think (not home-brewers, of course) that a Hefeweizen would be a difficult beer to make. In fact, it is just malt and hops. No extra grains to steep or anything (there are alternative methods using grain only). Many say the real flavor in a Hefeweizen comes from the type of yeast used. I guess after this batch we’ll be able to see if we need to change our yeast type in the future. Due to a freezing problem, they didn’t have any liquid Wyeast, so we used the dry yeast instead.

Malt Hops
7lb. Bavarian Wheat Malt 1 oz. Tettenang Hops
Yeast Other
1 package (+1) Safbrew WB-06 Dry yeast (Weihenstephaner) 1 tsp Brew Salts
3/4 cup Priming Sugar

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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.

2 Lb. Dark Malt Extract
4 Lb. Light Malt Extract
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)
1 oz Cascade Hops
1 oz Amarillo Hops
1 package Wyeast 1318 London Ale Yeast
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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