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Sunday, January 23, 2011

Aussie Pale Ale - Update

moved the Aussie to a secondary fermenter 1/22/11.  Specific Gravity was reading 1.005.  I will give this another week to settle and it should be just right.

Wednesday, January 19, 2011

Dogfish 60-minute IPA

This is a really good beer.  I think I might try to get a clone kit for this one.

Sunday, January 16, 2011

Aussie Pale Ale with Aussie Licorice

Basic Beer from Cooper's, brewed on 1/16/11.  I added some Cascade Hops at a 15 minute boil.  Added some Ausssie Style licorice candy as well (experiment).  Got it for a dollar at the dollar store.  Might  as well do an Aussie one, all the Cooper's kits are from there anyways.  Estimated 6.5% abv.  The licorice added some color, darkened the beer, the wort tasted delicious, and gave me a good idea of the final product, should turn out nice.  The licorice is subtle, which is what I was aiming for.  I boiled the hops in water first with the licorice, then brought the water down to 155 F, added the sugars and Coopers can, then cooled it all down, pitched the Coopers yeast.  It was bubbling nicely after 24 hours at around 65 F.  OG 1.050.

Friday, January 14, 2011

Hop Utilization

This chart was an eye opener on how hops work to develop bitter, flavor and aroma.
Thinking about brewing this one.  It will be my first attempt at a recipe that I get individual ingredients for. 
Double Chocolate Stout recipe, supposedly it is like Young's.

Dark brown, roasty, malty smooth, with a distinctive chocolatey finish
6 lbs. dark malt extract
1 lb. domestic special pale malt
1 lb. medium crystal malt
1/2 lb. roast unmalted barley
1/4 lb. chocolate malt
1/2 lb. oatmeal
1/2 - 3/4 cup unsweetened cocoa (add to end of boil)
1 oz. Northern Brewer (bittering)
1/2 oz. U.K. Fuggles (flavoring)
No finishing hops (add cocoa instead)
1 pkg. Windsor Ale Yeast (or White Labs English Ale or Wyeast #1968)
1 pkg. Bru-Vigor (yeast food)
3/4 cup corn sugar (priming)
O.G. - 1.049
F.G. - 1.012

Wednesday, January 12, 2011

Grumpy Goat Bock update

Moved the wort to a secondary fermenter on 1/11/11.  Very slow fermentation at this point.  Snuck a taste, and it is a WOW. I am going to try to give it at least till the weekend  before I bottle it.