Beer and Wine: The Blog


 

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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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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