Beer and Wine: The Blog


 

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 II

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 II

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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Raspberry Wine

July 20th, 2011 by Nate


I have been picking raspberries from our garden every few days and freezing them to build up a larger supply to use for my wine. In just two weeks I collected roughly 25 pounds of berries so I will be making up a 5 gallon batch of raspberry wine this year. Quite a haul, and there are still lots of raspberries yet to ripen and be picked. I really liked the Razzle Dazzle Raspberry Wine I made last year, so I will follow the same recipe except increase it to a 5 gallon batch, and maybe cut down on the acidity a bit.

Raspberry Wine

5 Gallons
OG: 1.111 FG: 0.990 %ABV: 17.0 TA: 0.7%
Fermentables
15 lb Fresh Raspberries
12 lb Sugar
Yeast
1 package Cote des Blancs Wine Yeast
Additives
2 tsp Pectic Enzyme
3 tsp Yeast Nutrient
5 Campden Tablets

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Patersbier

June 10th, 2011 by Nate


Patersbier

5.5 Gallons, Extract – Belgian Specialty Ale – Kent, WA
OG: 1.040 FG: 1.007 %ABV: 4.3 IBU: 13.2 SRM: 3.9
Grains Steep as heating to 170° F
0.50 lb Cara-Pils 45 minutes
Extract Total Boil Time
6.00 Lb Pilsner LME 60 minutes
Hops Add
1.00 oz Hallertau (3.6% AA) whole 60 minutes
0.50 oz Saaz (4.9% AA), pellet 10 minutes
Yeast Cool wort to 75° F
1 package Wyeast 3787 Trappist High Gravity Pitched from packet
Additives Time
4.50 oz Priming Sugar Bottling

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Caramel Cream Ale

June 9th, 2011 by Nate


Caramel Cream Ale

5.5 Gallons, Extract – Cream Ale – Kent, WA
OG: 1.059 FG: 1.012 %ABV: 6.2 IBU: 16.6 SRM: 12.9
Grains Steep at 155° F
1.00 lb Crystal 60L 45 minutes
Extract Total Boil Time
4.25 Lb Pale LME 60 minutes
4.25 Lb Wheat LME 60 minutes
Hops Add
1.00 oz Cascade (6.3% AA) whole 60 minutes
0.50 oz Saaz (4.9% AA), pellet 20 minutes
1.00 oz Tettnang (4.8% AA), pellet 0 minutes
Yeast Cool wort to 75° F
1 package Wyeast 1007 German Ale Pitched from packet
Additives Time
4.00 oz Lactose 15 minutes
1.00 tsp Irish Moss 10 minutes
2.00 oz Pure Vanilla Extract Primary
8.00 oz Lactose Bottling
3.00 oz Pure Vanilla Extract Bottling
3.50 oz Priming Sugar Bottling

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Basic Mead

June 5th, 2011 by Nate


Third and final mead recipe I’m doing on my first mead making day. I wanted to do just a basic mead recipe, with only honey, to see how that turns out.

Basic Mead

1 Gallon
OG: 1.132 FG: 1.005 %ABV: 17.1
Fermentables
3 lb Honey (used Haggen 100% Pure Honey Blend)
Yeast
1/3 package Cote des Blancs Wine Yeast
Additives
1.00 tsp Pectic Enzyme
1.00 tsp Yeast Nutrient

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Blackberry Melomel

June 5th, 2011 by Nate


Second mead recipe for my first mead making day. This is actually a melomel, which is a mead with fruit added to it. I had some frozen blackberries from last summer which I had planned to use in another batch of beer, but I never got around to it. So, I decided they could be added to some mead, as I will be picking fresh blackberries in a couple months anyway. Here is a simple recipe for blackberry melomel I put together from different online sources. It will have to age quite a while from what I hear.

Blackberry Melomel

2 Gallons
OG: 1.106 FG: 0.998 %ABV: 14.4
Fermentables
5 lb Honey (used Haggen 100% Pure Honey Blend)
4 lb Blackberries (previously frozen)
Yeast
2/3 package Cote des Blancs Wine Yeast
Additives
2.00 tsp Pectic Enzyme
2.00 tsp Yeast Nutrient

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Joe’s Ancient Orange Spice Mead

June 5th, 2011 by Nate


Today is mead making day. I’ve wanted to make mead for a while but the price of honey has always been a deterrent. Yesterday I found 15 pounds of honey for a good price, so I bought it and came home to look up some mead recipes. The first mead I am making today is one that I have seen all over the internet, and it is touted as a fool-proof, delicious mead perfect for beginners. The most common name it was referred to by was Joe’s Ancient Orange Spice Mead, or JAO. Making a 2 gallon batch of this, using 7 of the 15 pounds of honey I bought.

Joe’s Ancient Orange Spice Mead

2 Gallons
OG: 1.134 FG: 1.046 %ABV: 13.75
Fermentables
7 lb Honey (used Haggen 100% Pure Honey Blend)
Yeast
2.00 tsp Bread Yeast
Additives
2 Large Oranges
50 Raisins
2 Whole Cloves
2 Cinnamon Sticks
0.125 tsp Allspice
0.125 tsp Nutmeg

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