Beer and Wine: The Blog


 

White House Honey Ale

June 6th, 2012 by Brian


While I do not have a recipe for this, I thought it was interesting. Apparently, Obama is the first president to have brewing going on at the White House. The beers they make are often served to guests, like Medal of Honor Recipient, Dakota Meyer (right).

Thank you, President Obama, for taking home-brewing to the White House and representing the 700,000 or so of us that are making our own brews. It would be pretty cool to see what recipes they use, but I suppose that is probably a state secret.

For the Wikipedia article click here.

10/21/2012

They’ve decided to release the receipt after all. Might have to try this.

Read the rest of this entry »


 

Montmorency Cherry Wine

April 14th, 2012 by Nate


I’m using up the rest of the cherry juice concentrate I have. I decided to make some cherry wine. The first wine we ever made together was cherry, and it turned out very nicely. This wine will use a different type of cherries, Montmorency, and I hope will be interested to see how it turns out.

Montmorency Cherry Wine

Fruit Wine – Kent, WA
3 Gallons

 

OG: 1.100 FG: 1.010 %ABV: 11.8 TA: -.–%
Sugars
47 oz Tart Montmorency Red Cherry Juice Concentrate
6.00 lb Sugar
Additives
2.50 tsp Pectic enzyme
Yeast
1.00 Packet Lavlin ICV D-47

Read the rest of this entry »


 

Cherry Melomel

April 13th, 2012 by Nate


Cherry Melomel

Melomel – Kent, WA
1 Gallon
OG: 1.130 FG: 1.012 %ABV: 15.9
Fermentables
2.25 lb Honey (used Haggen 100% Pure Honey Blend)
12 oz Tart Montmorency Red Cherry Juice Concentrate
Yeast
1 package Lavlin 71B-1122
Additives
1.00 tsp Yeast Nutrient

Read the rest of this entry »


 

Septemberfest

April 13th, 2012 by Brian


Septemberfest

5.0 Gallons, All Grain – Oktoberfest – Bronx, NY
OG: 1.050 FG: 1.013 %ABV: 4.9% IBU: 32.5 SRM: 9.5
Grains Steep
5.00 lb Bohemian Pilsner Decoction Mash
5.25 lb Dark Munich (see process below)
6 oz Caramunich III
2 oz Aromatic
2 oz Biscuit
Hops Add
1.00 oz Tettnang (3.7% AA), pellet 60 minutes
1.00 oz Hallertau (5.2% AA), pellet 60 minutes
Yeast Cool wort to 65° F
1 package Wyeast Oktoberfest #2633 Pitched from Packet
Additives Time
4.35 oz Priming Sugar Bottling

Read the rest of this entry »


 

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

Read the rest of this entry »


 

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

Read the rest of this entry »


 

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

Read the rest of this entry »


 

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

Read the rest of this entry »


 

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

Read the rest of this entry »


 

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)

Read the rest of this entry »