Beer and Wine: The Blog

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Samuel Smith’s Oatmeal Stout

January 28th, 2012 by Nate


Samuel Smith’s Oatmeal Stout

5.5 Gallons, Extract – Oatmeal Stout – Kent, WA
OG: 1.058 FG: 1.019 %ABV: 5.10 IBU: 31.8 SRM: 27.0
Grains Steep at 155° F
0.55 lb Oatmeal, Flaked 50 minutes
0.55 lb Barley, Flaked 50 minutes
0.55 lb Crystal 60L 50 minutes
0.55 lb Chocolate Malt 50 minutes
0.28 lb Roasted Barley 50 minutes
Extract Total Boil Time
8.00 Lb Pale LME 90 minutes
Hops Add
1.50 oz East Kent Goldings (5.4% AA), pellet 60 minutes
Yeast Cool wort to 75° F
1 package Wyeast 1084 Irish Ale Pitched from packet
Additives Time
1.00 Whirlfloc Tablet 15 minutes
4.30 oz Priming Sugar Bottling

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Spent Grain Bread

January 28th, 2012 by Nate


The past few times I’ve made beer I have also made some Spent Grain Bread. It is a pretty tasty recipe, making a hearty bread, and is easy to do in the downtime as the beer is cooking. It takes about two to three  hours in total to make, which is about how long the beer process takes, so they work well together. I’ve only tried it with dark beers so far, and they have turned out very well, but I hear it is really good with the grains from lighter beers as well.

Ingredients

  • 3 cups of spent grain (drained, but still damp)
  • 1.5 cups of warm water
  • 1 tablespoon dry BAKER’S yeast
  • 1/3 cup sugar (white or brown)
  • 3-5 cups flour
  • Dash of salt
  • Cornmeal (optional)

Directions

  1. Mix warm water, sugar, and yeast in a bowl to create a starter. Let it start to show activity.
  2. Add spent grains and salt to a large mixing bowl. Add yeast starter and mix.
  3. Continue adding flour and mixing until the dough is smooth and no longer sticky.
  4. Knead dough for 10 minutes.
  5. Place dough in an oiled or floured bowl and cover with a towel while it rises (double the size, about 60 minutes).
  6. Punch down the dough and form into a large round loaf or divide into smaller loafs. Place loaf on cornmeal-dusted baking sheet or into greased bread pans.
  7. Allow bread to rise again (double the size, about 60 minutes).
  8. Bake at 375 F for 30-40 minutes.
  9. Let cool.

*Notes: You might need to use more flour than this recipe calls for, just continue adding flour until the dough is workable and can be kneaded. The dough can be placed in a warm oven (~100 F) to help it rise more quickly, about 30-40 minutes instead of 60.


 

Belgian Blond

January 15th, 2012 by Brian


Belgian Blond

5 Gallons, Extract
OG: 1.069 FG: 1.017 %ABV: 7.25 IBU: 27.6 SRM: 4.5
Grains Steep at 155° F
0.25 lb Aromatic 60 minutes
0.75 lb Castle Pilsner Malt 60 minutes
0.5 lb White Wheat Malt 60 minutes
Extract Total Boil Time
6.60 Lb Extra Light Liquid Malt Extract 60 minutes
1.50 Lb Cane Sugar 60 minutes
Hops Add
1 oz U.S. Golding (5.4% AA), pellet 60 minutes
1 oz U.S. Golding (5.4% AA), pellet 30 minutes
Yeast Cool wort to 70° F
1 package Wyeast 1762 Belgian Abbey II Pitched from packet
Additives Time
4.50 oz Priming Sugar Bottling

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Köstritzer Schwartzbier

January 14th, 2012 by Nate


Köstritzer Schwartzbier

5.5 Gallons, Extract – Schwartzbier – Kent, WA
OG: 1.051 FG: 1.017 %ABV: 4.5 IBU: 31.4 SRM: 21.9
Grains Steep at 155° F
0.75 lb Crystal 120L 30 minutes
0.30 lb Carafa III 30 minutes
Extract Total Boil Time
7.00 Lb Pilsner LME 90 minutes
0.40 Lb Amber LME 90 minutes
Hops Add
0.75 oz Hallertau (6.8% AA), whole 90 minutes
0.75 oz Hallertau (6.8% AA), whole 35 minutes
0.50 oz Hallertau (6.8% AA), whole 20 minutes
Yeast Cool wort to 75° F
1 package Wyeast 2278 Czech Pilsner Lager Pitched from packet
Additives Time
1.00 Whirlfloc Tablet 15 minutes
4.50 oz Priming Sugar Bottling

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Spiced Zucchini Wine

October 23rd, 2011 by Nate


Its the end of summer and our zucchini plants have been pretty productive this year. I decided to use a couple of our larger zucchini and try a Spiced Zucchini Wine recipe that my brother sent to me. I made a few changes and decided not to add lemons and oranges for acid because I feel that is a bit too imprecise, and that is the reason my Dandelion Wine turned out so acidic. I will used acid blend instead after measuring the TA%.

Spiced Zucchini Wine

1 Gallon
OG: 1.110 FG: 0.990 %ABV: 14.4 TA%: 0.6
Sugars
4 lbs Zucchini
3.5 lbs Sugar
Additives
1.00 oz Ginger
4.00 tsp Acid blend
1.50 tsp Yeast nutrient
2.00 Campden Tablets
Yeast
1.00 Packet Lavlin 71B-1122

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Perry

September 27th, 2011 by Nate


Perry

3 Gallons
OG: 1.096 FG: 1.000 %ABV: 12.6
Sugars
10.00 lb Ripe Pears
7.50 lb Clover Honey
Additives
1.50 tsp Yeast nutrient
1.00 tsp Pectic enzyme
Yeast
1.00 Packet Lavlin ICV D-47 Wine Yeast

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Blackberry Porter

September 24th, 2011 by Nate


Blackberry Porter

5 Gallons, Extract – Robust Porter – Kent, WA
OG: 1.064 FG: 1.020 %ABV: 6.00+ IBU: 24.8 SRM: 32.4
Grains Steep at 155° F
0.75 lb Crystal 40L 30 minutes
0.75 lb Special B 30 minutes
0.50 lb Chocolate 30 minutes
Extract Total Boil Time
8.50 Lb Dark LME 60 minutes
Hops Add
1.00 oz Northern Brewer (8.1% AA), whole 60 minutes
0.50 oz Fuggles (4.2% AA), pellet 60 minutes
0.50 oz Fuggles (4.2% AA), pellet 15 minutes
Yeast Cool wort to 75° F
1 package Wyeast 1028 London Ale Pitched from packet
Additives Time
1.00 Whirlfloc Tablet 15 minutes
6.00 lbs Blackberries, frozen then thawed Secondary
3.00 oz Priming Sugar Bottling

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Strawberry Wine

September 17th, 2011 by Nate


I had wanted to make some strawberry wine earlier this summer when I saw them on sale at the local Valley Harvest, but by the time I went to go buy some they were all gone. Today I received some strawberries for free from a family friend, and I will now get to make this wine.

Strawberry Wine

2.5 Gallons
OG: 1.078 FG: 0.994 %ABV: 11.1 TA: 0.70%
Sugars
6.00 lb Fresh Strawberries
5.00 lb Sugar
Additives
1.00 tsp Pectic enzyme
3.00 Tbsp Acid Blend
2.00 Tablets Campden tablet
Yeast
1.00 Packet Cote des Blancs Wine Yeast

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Blackberry Wine

August 30th, 2011 by Nate


Blackberries are just starting to ripen this year after a colder than normal summer. Went out and picked berries for about 2 hours and ended up with around 27 pounds. I will make a larger batch this year since last years Blackberry Wine turned out pretty well. This year, however, I won’t use my steam juicer and am hoping for more of a blackberry flavor in the final product.

Blackberry Wine

4.5 Gallons
OG: 1.100 FG: 0.994 %ABV: 14.1 TA: -.–%
Sugars
20.00 lb Fresh blackberries, frozen
11.50 lb Sugar
Additives
3.25 tsp Yeast nutrient
2.00 tsp Pectic enzyme
1.50 tsp Acid Blend
3.00 Tablets Campden tablet
Yeast
1.00 Packet Cote des Blancs Wine Yeast

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Sierra Cascade Ale

August 7th, 2011 by Nate


Sierra Cascade Ale

5.5 Gallons, Extract – American Pale Ale – Kent, WA
OG: 1.048 FG: 1.008 %ABV: 6.30 IBU: 37.4 SRM: 10.3
Grains Steep at 155° F
1.00 lb Crystal 40L 30 minutes
Extract Total Boil Time
6.50 Lb Pale LME 60 minutes
Hops Add
1.00 oz Perle (8.2% AA), pellet 60 minutes
1.00 oz Cascade (8.1% AA), whole 15 minutes
1.00 oz Cascade (8.1% AA), whole 5 minutes
1.00 oz Cascade (8.1% AA), whole Dry hop into Secondary
Yeast Cool wort to 75° F
1 package Wyeast 1056 American Ale Pitched from packet
Additives Time
1.00 tsp Brewing Salts When first heating water
3.80 oz Priming Sugar Bottling

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