Your Source For Making Wine and Beer

Where in The Helles Munich

Thursday, May 29, 2008














This recipe is taken from Victory Beer Recipes and is an all grain recipe.

Makes 5 Gallons


8 pounds two-row malt
2 pounds light crystal mat
2 pounds Munich malt
1 1/4 ounces Hallertauer hops - 90 minutes
wyeast no 308 liquid yeast

Boiling time 90 minutes
Primary fermentation 3 weeks at 50 degrees
Secondary fermentation 4 weeks at 32 degrees
Mash grains at 151 degrees for 1 hour.
Force carbonate

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Robert The Bruce Barleywine

Tuesday, May 27, 2008

This recipe is taken from Victory Beer Recipes. To learn more about barley wine, check out this link at Making Homemade Wine and Beer.

5 gallons

Ingredients

12 pounds Wander light malt extract

4 pounds pale ale malt

1 pound crystal malt 20 degree

2 ounces British bold hops - 10% for 45 minutes

1 1/2 ounces Centennial hops 7.5% for 45 minutes

2 ounces Kent Goldings hops 5.9% finish

1 ounce Kent Goldings hops 4.8% finish

Wyeast no. 1084 Irish ale yeast

Vierka champange yeast



Primary fermentation 10 days 72 degrees

Secondary fermentation 21 days 60 degrees in oak or oak chips

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Fountain Head Black Magic

Thursday, May 22, 2008




This recipe is taken from
Victory Beer Recipes and makes 2 1/2 gallons

3 1/3 pounds Munton and Fison old ale kit malt extract
2 1/2 pounds Munton and Fison light dry malt extract
6 ounces black patent malt
6 ounces roasted barley
6 ounces caramel malt 40 degree
1 1/2 ounces Nugget hops - 60 minutes
1/2 ounce Nugget hops - 10 minutes
1 1/2 teaspoons gypsum
1 packet Red Star champagne yeast
2 ounces corn sugar to prime

Boiling time 60 minutes
Primary fermentation 7 weeks at 70 degrees
Secondary fermentation 6 weeks at 70 degrees

Crush grains and add to 3 quarts cold water. Slowly raise temperature to gentle simmer and hold for 10 minutes. Sparge with 2 quarts hot water. Add to brewpot to make 3 gallons. Heat to boil and add malt extract.

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BME Pilsner

Tuesday, May 20, 2008



This recipe is taken from Victory Beer Recipes and makes 5 gallons.

6 2/3 pounds BME Munich gold malt extract
1 1/4 Ounces Halleratuer hops - 45 minutes
3/4 ounces Saaz hops - 30 minutes
1/2 ounce Saaz hops - 2 minutes
1/4 ounce Saaz hops - dry
1 pint m.ev. no 001 German yeast

primary fermentation - 1 week 50 degrees
secondary fermentation - 2 weeks at 35 to 40 degrees
force carbonate

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Beam Me Up Scotty

Thursday, May 15, 2008


















"Beam Me Up, Scotty"

This recipe is taken from Victory Beer Recipes boiling time 75 minutes
.

Makes 5 Gallons

5 pounds Diamalt light malt extract
5 pounds Diamalt amber malt extract
1 pound caramel malt
2 ounces chocolate malt
2 ounces Oregon fuggles hop pellets - 60 minutes
1/2 ounces Styrian golding hop pellets - 30 minutes
1/4 ounce Wlliamette hops - 10 minutes
2 teaspoons gypsum
1 tablespoon irish moss
Wyeast Irish Ale Yeast
1/4 cup corn sugar to prime

boiling time 75 minutes

primary fermentation 1 1/2 weeks at 68 degrees

Add grains to 6 gallons cold water, bring to a boil and remove grains just before boiling.

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Wine Video

Thursday, May 08, 2008

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Making Malt Extract

Tuesday, May 06, 2008

Very excellent article from Brew Your Own on making malt extract. It's amazing how many things contain one of the basic ingredients of beer. Here's a little excerpt:

Malt extract is in everything from pretzels to breakfast cereals to, well, beer. But how is it made, and where did it come from? Learn about its history and creation and what it means for your brewing.

Connecting with your food and its ingredients is one of the most rewarding parts of being a brewmaster or chef. Learning where ingredients come from and how they are made gives an understanding of how the variance in breeding, growing conditions, harvesting, storage and processing creates the ingredients’ different flavors and colors. For homebrewers, there are many articles on the “life and times”of different
malts and hops, yet little information on the origin of one of their most widely-used ingredients — malt extract.


Read the whole article by clicking here.

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