Beer and Wine: The Blog

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Newjack Swill

April 8th, 2012 by Brian


Newjack Swill

2 gallons – Pruno – Bronx, NY
OG: -.- FG: 1.080 %ABV: -.- SRM: N/A
Ingredients
18 Oranges
15 oz Fruit Cocktail (Can)
4 Tsp Ketchup
2 1/2 C Sugar
Yeast
Natural

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Broken Glass Amber

April 7th, 2012 by Brian


Broken Glass Amber

5.0 Gallons, Extract – American Amber – Port Chester, NY
OG: 1.057 FG: -.- %ABV: -.-% IBU: 65.0 SRM: 15.1
Grains Steep at 154° F
1.00 lb American 2-Row 60 minutes
1.00 lb Crystal C60 60 minutes
8 oz Victory 60 minutes
2 oz Pale Chocolate 60 minutes
Extract Total Boil Time
6.00 Lb Gold LME (Northwestern) 60 minutes
Hops Add
1.00 oz Columbus (14.6% AA), pellet 60 minutes
2.00 oz Cascade (6.0% AA), pellet 10 minutes
1.00 oz Centennial (12.5% AA), pellet 0 minutes
Yeast Cool wort to 65° F
1 package Safale American (US-05) Rehydrated, then pitched
Additives Time
4.5 oz Priming Sugar Bottling

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Basic Mead (BX)

March 31st, 2012 by Brian


Plain Old Mead (BX)

Mead – Bronx, NY
3 gallons
OG: 1.107 FG: 1.055 %ABV: 7.8% SRM: -.-
Ingredients Total Boil Time
8.75 lbs Honey 0 minutes
Yeast Cool wort to 80ºF
1 Package Lalvin EC-1118 Champagne Yeast Hydrated, then pitched
Other Ingredients When Added
1 1/2 teaspoons Yeast Energizer Added after 12 days
to boost fermentation

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Frolfzard Amber

March 28th, 2012 by Nate


Frolfzard Amber

5.5 Gallons, Extract – American Amber – Kent, WA
OG: 1.060 FG: 1.016 %ABV: 5.8 IBU: 18.7 SRM: 15.3
Grains Steep at 155° F
1.00 lb Crystal 60 30 minutes
0.50 lb Carapils 30 minutes
0.50 lb Flaked Barley 30 minutes
0.50 lb Flaked Oats 30 minutes
0.50 lb Flaked Rye 30 minutes
Extract Total Boil Time
8.00 lb Amber LME 60 minutes
Hops Add
0.60 oz Cascade (5.7% AA), whole 60 minutes
1.00 oz Saaz (6.5% AA), pellet 15 minutes
Yeast Cool wort to 75° F
1 package Wyeast 1007 German Ale Pitched from packet
Additives Time
1.00 tsp Brewing Salts 60 minutes
1.00 tsp Irish Moss 10 minutes
4.90 oz Priming Sugar Bottling

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Beerskey II

March 21st, 2012 by Nate


Beerskey II

5.5 Gallons, Extract – Wood Aged Beer – Kent, WA
OG: 1.068 FG: 1.024 %ABV: 6.5 IBU: 60.9 SRM: 47.3
Grains Steep at 160° F
1.10 lb Chocolate Malt 30 minutes
0.55 lb Crystal 80L 30 minutes
0.55 lb Black Patent 30 minutes
Extract Total Boil Time
7.25 lb Dark LME 60 minutes
2.25 lb Wheat LME 60 minutes
Hops Add
1.00 oz Magnum (15.2% AA), pellet 60 minutes
0.50 oz East Kent Goldings (5.4% AA), pellet 15 minutes
0.75 oz Hallertau (6.8% AA), whole 5 minutes
Yeast Cool wort to 75° F
1 package Wyeast 1728 Scottish Ale Pitched from packet
Additives Time
16.00 oz Jack Daniel’s Whiskey Secondary 14 days
2.00 oz Toasted Oak Chips Secondary 14 days
4.90 oz Priming Sugar Bottling

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Ginger Beer (BX)

March 18th, 2012 by Brian


Ginger Beer (BX)

4L – Bronx, NY
Ingredients Total Boil Time
6 Inches Fresh Ginger Root 15 minutes
1 3/4 Cups Sugar 15 minutes
Other Ingredients
2 Lemons, Juice of
Yeast
Natural (see Process)

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Sierra Cascade Ale (BX)

March 10th, 2012 by Brian


Sierra Cascade Ale (BX)

5.0 Gallons, Extract
OG: 1.060 FG: 1.015 %ABV: 6.1% IBU: 39.9 SRM: 11.1
Grains Steep at 155° F
1.00 lb Crystal 60L 30 minutes
Extract Total Boil Time
4.00 Lb Pale LME (Alexander’s Sun Country, Canned) 63 minutes
3.00 Lb Light Dry Malt Extract (Munton’s) 63 minutes
Hops Add
1.00 oz Perle (8.0% AA), pellet 60 minutes
1.00 oz Cascade (6.0% AA), pellet 18 minutes
1.00 oz Cascade (6.0% AA), pellet 5 minutes
1.00 oz Cascade (6.0% AA), pellet Dry hop into Secondary
Yeast Cool wort to 75° F
1 package Safale American (US-05) Pitched from packet
Additives Time
4.50 oz (2.6 volumes) Priming Sugar Bottling

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Ideal Locations for New Breweries and Wineries

March 6th, 2012 by Nate


At the end of last year I did a research project identifying the ideal locations for new breweries and wineries in the United States. This was for one of my Geographic Information Systems (GIS) classes, and consequently I produced a couple of maps showing the results of my research and analysis.  I figured I could put the maps up here for anyone who might be interested in such information, and as my own record of what I had done.

The analysis used various data and is only accurate up to the year 2009, so updated maps could be created. Several assumptions were also made when outlining the criteria used; these criteria are listed under each map, and assumptions are detailed in the cartographic model. Click on the images for an enlarged view.

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Chocolate Stout (BX)

February 24th, 2012 by Brian


Trying a new recipe today. Actually breaking in my new brewing equipment. It’s long overdue. Got this one from Brooklyn Homebrew, because I forgot to get a recipe before I went.

Chocolate Stout

5 Gallons, Extract
OG: 1.063 FG: 1.018 %ABV: 6.0% IBU: 40.0 SRM: 27.5
Grains Steep at 154° F
1 lb Munich Malt (10L) 60 minutes
1 lb Rahr Wheat Malt 60 minutes
0.25 lb Chocolate Malt 60 minutes
0.5 lb Black Patent Malt 60 minutes
Extract Total Boil Time
6.60 Lb Extra Light Liquid Malt Extract 60 minutes
(Briess Pilsen Light)
Hops Add
2 oz Willamette (6% AA), pellet 60 minutes
Yeast Cool wort to 70° F
1 package Safale US-05 (dry yeast) Pitched from packet
Additives Time
(4 oz Cocoa Nibs 10 minutes)
(Did not add to this batch)
5 oz Dextrose Priming Sugar Bottling

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Apfelwein

February 20th, 2012 by Nate


I decided to make another batch of the German Apfelwein recipe I have done before. It is a very simple recipe and was something easy for me to do over this three day weekend. I used plain white table sugar instead of brown sugar this time since I didn’t have much brown sugar on hand. I also used both apple juice and apple cider which might give it a bit more apple flavor (though the two looked very similar).

Apfelwein II

5 Gallons
OG: 1.061 FG: 1.000 %ABV: 8.2 TA: 0.33%
Sugars
2.50 Gallons Apple Juice (no preservatives or additives, ascorbic acid okay)
2.50 Gallons Apple Cider (no preservatives or additives, ascorbic acid okay)
2.00 lb Sugar
Yeast
1.00 Packet Montrachet Wine Yeast

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