Friday, February 19, 2010

Brewing a Bloody Ale - Part 2

Here are the results for this batch, which I may say turned out pretty good. A very refreshing light Ale, with an intriguing red color.

Beet flavor? Well, not really. The bottle I opened today is only 1 week old, so still a littlle green, but can't really taste any beet flavor. But it will definitely be a winner for this coming summer.

Here's how it looks like:

And here's the fermentation profile. Used Wyeast 1028 London Ale and it is a very quick and hungry yeast indeed!

Click HERE for the recipe.

Friday, February 12, 2010

Brewing a Pumpkin Ale

First time brewing this recipe and the idea of using real pumpkin seemed interesting.
Here's the recipe and actual brewing numbers:

Grain bill:
5# Briess Pilsen
1# Briess Aromatic Malt
1# Briess Vienna Malt
3# Cooked Pumpkin - steamed
1# Rice Hulls

Spices (boiled for 10min):
1 TBS - Pumpkin Pie allspice
5 Whole Cloves

1.5# pilsen DME
1 tsp irish moss boiled for 20min
Wyeast 1028 London Ale

0.5oz Goldings - East Kent -England for 60min
0.5oz Goldings - East Kent -England for 30min
1oz Crystal -USA for 5min

The DME extract had to be added to bring the OG closer to planned because the pumpkin did not add any sugars to the wort. The pumpkin was steam cooked, smashed and added to the mashing, which took 60min at 153F.


Here's the final beer after 1 week bottle conditioned. Looks and taste very light. Cinnamon flavor is predominant, but not overpowering.

And here's the fermentation profile. This yeast did its job in only 3 days!

Tuesday, February 9, 2010

Brewing a Bloody Ale

No, not a new style, just the name I'm using for this beer that will look very redish.
Had this crazy idea, which I later found not to be that crazy since this has already been done by others including commercial brewers, of using beet juice to provide a strong red color to a light ale.
Used a ligh color base malt from 2 row and Pilsen with some aromatic and Vienna malts.
Yeast is the Wyeast 1028 London Ale, now fermenting at 68F. Fermentation is very strong, one of the most active I had so far. Not much CO2 though, just circulation of the wort is very visible.
Here's the grain bill and brewing numbers:

4# Briess 2-Row Brewers Malt
3# Briess Pilsen
1# Briess Carapils Malt
1# Briess Vienna Malt
1# Briess Aromatic Malt

0.3oz Centennial -USA for 60min
0.5oz Hallertau - US for 30min
0.5oz Hallertau - US for 5 min
0.4oz Kent Golding for 5min
5 cups of Beet Juice. Blended 2 beets with 5 cups of water, stainned, then added to last 5 min of boil.

OG=1.048 (actual)

Click HERE to see the review of this batch.

Friday, February 5, 2010

Brewing a Weizenbock - Part2

So, after two weeks in primary fermentation, it is finally done.
Bottled at 01/24/2010, tasted the first sample today and it is indeed a strong beer. As predicted, same color as the previous DunkelWeizen recipe, over 6% alcohol.
Here are the final numbers:


Fermentation took two weeks and I guess this is how the Weihenstephan Weizen yeast works, since my previous batch also took that long.

The taste starts with the alcohol, which gives that warm feeling, then some malt and sweetness.

Here's the fermentation profile.

Click HERE for the recipe.