Beer and Wine: The Blog


 

Makeshift Blow-off Tube

August 28th, 2010 by Nate


My very first foam over occurred tonight, one day into primary for my Blackberry Wheat Ale. That meant I needed to get a blow-off tube made, and quickly. As it was 2 a.m. in the morning, I had to work with the supplied I had on hand.

The foam actually clogged the airlock and I had a bit of foam and beer come out around the edges of the lid, a first for me. I could see the lid bubbling around the edges, meaning that the lid really doesn’t have a good seal. I swapped the entire bucket/lid set for one I think will seal better (from #2 to #1). I poured the beer from one bucket to the other, so it was aerated nicely in the process.

I made a makeshift blow-off tube by attaching the drain-tube from my steam juicer to the airlock stem, and running that into a jar of water. It looked like it might work initially, video below:


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Blackberry Wheat Ale

August 26th, 2010 by Nate


Blackberry Wheat Ale

5.5 Gallons, Extract
OG: 1.063 FG: 1.018 %ABV: 6.2 IBU: 23.0 SRM: 13.1
Grains Steep at 155° F
0.50 lb Cara-Pils 45 minutes
0.50 lb Crystal 20L 45 minutes
Extract Total Boil Time
6.50 Lb Wheat LME 60 minutes
2.00 Lb Amber LME 60 minutes
Hops Add
2.00 oz Hallertau (4.6% AA), pellet 60 minutes
0.50 oz Saaz (5.2% AA), pellet 5 minutes
Yeast Cool wort to 75° F
1 package Wyeast 3056 Bavarian Wheat Ale Pitched from packet
Additives Time
6.50 lb Fresh blackberries, frozen 0 minutes
1.00 Whirlfloc Tablet 30 minutes
6.00 oz Priming Sugar Bottling

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Black Beaut Porter Review

August 25th, 2010 by Nate


The Black Beaut Porter has turned out to be a solid dark beer. It has now been about six weeks and I am down to the last six-pack of this brew. Very tasty, warm or cold, with nice malty character and subtle hops.

Black Beaut Porter in Window 2

Black Beaut Porter in Window 2

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Mac & Jack’s African Amber Clone

August 6th, 2010 by Nate


Mac & Jack’s African Amber Clone

5.5 Gallons, Extract
OG: 1.063 FG: 1.020 %ABV: 5.9 IBU: 30.7 SRM: 13.1
Grains Steep at 155° F
1.00 lb Munich 10L 60 minutes
0.50 lb Cara-Pils 60 minutes
0.50 lb Crystal 80L 60 minutes
Extract Total Boil Time
8.50 Lb Pale Malt Extract 60 minutes
Hops Add
1.00 oz Centennial (10.5% AA) 60 minutes
1.00 oz Cascade (6.3% AA) 5 minutes
1.00 oz Cascade (6.3% AA) Dry hop in secondary
Yeast Cool wort to 75° F
1 package Wyeast 1098 British Ale Pitched from packet
Additives Time
1.00 oz Dried Orange Peel (sweet) 20 minutes
4.00 oz Priming Sugar Bottling

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Sierra Cascade II Review

July 13th, 2010 by Nate


The Sierra Cascade II was our second recipe based off of Sierra Nevada Pale Ale. This one was a bit more complex than our last with some added grains and a different selection of hops.

These have been in the bottle for six weeks now and many of the beers are already gone. I decided I should do a review of one before they all disappear.

The beer pours a rich amber color with a nice head. The foam of the head is made of very fine bubbles, and the head stays throughout the beer. There is a small bit of lacing on the sides of the glass as you drink the beer.

Sierra Cascade II

Sierra Cascade II

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Rhubarb Wine

July 9th, 2010 by Nate


Since I’ve been trying a few different wine recipes lately, I decided to do a rhubarb wine using some of the rhubarb that grows under our apple tree. I’ve been reading a bit about making wine with juice instead of whole fruit, and I decided to try juicing the rhubarb with a steam juicer and adding that juice to the must instead of whole rhubarb. We probably had enough for a 5 gallon batch, but I just wanted to make a couple gallons like I’ve done with the raspberry and salmonberry wine. Here is a recipe for rhubarb wine, 2 gallon batch.

Rhubarb Wine

2 Gallon
OG: 1.090 FG: 0.993 %ABV: 12.7 TA: 0.7%
Fermentables
6 lb Fresh Rhubarb
5.5 lb Sugar
Yeast
1 package Cote des Blancs Wine Yeast
Additives
1 tsp Yeast Nutrient
2 Campden Tablets

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Dead Clone Ale

June 30th, 2010 by Nate


Made another batch of beer today, making this my third brew in as many days. Decided to do a lighter beer, but something with some kick to it. I recall having Rogue’s Dead Guy Ale and it being a good beer, and reading reviews of the beer made me want to attempt a clone. Here is the recipe I will be using to brew a 5.5 gallon batch of my Dead Clone Ale, a nice Helles Bock style beer. It should have a nice malty character with some hops to balance but not to overpower the malt.

Dead Clone Ale

OG: 1.061 FG: 1.012 %ABV: 6.7 IBU: 36.6 SRM: 15.3
Grains
13 oz Munich
13 oz Cara-Munich
8 oz Crystal 40L
Extract
8 Lb Light Malt Extract
Hops
1 oz Perle (7.5% AA)
1 oz Saaz (5.9% AA)
Yeast
1 package Wyeast Pacman
Additives
1 tsp Brewing Salts
1 tsp Irish Moss
3/4 cup Priming Sugar

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Salmonberry Wine

June 29th, 2010 by Nate


My mom found a spot with lots of salmonberries along the Soos Creek Trail so I headed out there and did some picking. After 4 hours I came away with 6.5 pounds of fresh salmonberries, quite a haul. I decided that after making the raspberry wine yesterday, salmonberries would be just as easy and would have a slightly different flavor. I looked for a salmonberry wine recipe but did not find one, so I modified my raspberry wine recipe and had some input from the people at my LHBS, Larry’s Brewing Supply. Here is the final recipe (again, making a 2 gallon batch):

Salmonberry Wine

2 Gallon
OG: 1.085 FG: 0.993 %ABV: 12.7 TA: 0.7%
Fermentables
6.5 lb Fresh Salmonberries
3 lb Sugar
Yeast
1 package Montrachet Wine Yeast
Additives
1.5 tsp Pectic Enzyme
2 tsp Yeast Nutrient
3 Campden Tablets

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Razzle Dazzle Raspberry Wine

June 28th, 2010 by Nate


With more raspberries than I can ever remember having at one time, I decided to make up a batch of raspberry wine before letting all the berries go to waste. After an hour of picking I ended up with six pounds of fresh raspberries from our garden. I looked up a few recipes for a good raspberry wine and here is the recipe I decided to go with, making what I think should turn out to be a two-gallon batch:

Razzle Dazzle Raspberry Wine

2 Gallon
OG: 1.090 FG: 0.991 %ABV: 13.7 TA: 1.0%
Fermentables
6 lb Fresh Raspberries
5 lb Sugar
Yeast
1 package Cote des Blancs Wine Yeast
Additives
1 tsp Acid Blend
1 tsp Pectic Enzyme
2 tsp Yeast Nutrient
3 Campden Tablets

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Black Beaut Porter

June 11th, 2010 by Nate


Wanted to make a good porter, so we came up with a recipe for a Black Butte Porter clone, which we will call the Black Beaut. This beer should be a nice dark beer with some roasted malt characteristics and a smooth mouthfeel.

Black Beaut Porter

OG: 1.051 FG: 1.014 %ABV: 5.0 IBU: 45.8 SRM: 33.7
Grains
6 oz Black Patent
6 oz Chocolate
8 oz Crystal 10L
8 oz Honey Malt
8 oz Cara-pils
4 oz Roasted Barley
Extract
7 Lb Light Malt Extract
Hops
1 oz Cascade (6.3% AA)
1 oz Tettnanger (4.9% AA)
1 oz Perle (7.5% AA)
Yeast
1 package Wyeast 1338 European Ale
Additives
1 tsp Irish Moss
3/4 cup Priming Sugar

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