Monday, February 25, 2013
???
- 6 lbs Amber DME
- 1 oz Fuggle pellets
- 1 oz Nugget pellets
- 1 oz Amarilo Whole Raw
- dry Champagne yeast
Bring 4 gallons water to a boil. Add DME, Nugget, and 1/4 oz Amarilo. Return to boil. After 25 minutes run out of propane, get annoyed and toss all remaining hops into fermenter with 1 gallon cold water. Pour wort into fermenter and allow to cool before adding yeast. Rack to keg after 12 days.
Start Date: 02/12/2013 End Date: 02/24/2013
Thursday, November 11, 2010
Jackie's Blueberry Amber
- 6lb Amber DME
- 2lb Wheat DME
- 1oz Cluster Hop Pellets (7.5%AA)
- 1oz Liberty Hop Pellets (4.3%AA)
- 1oz Coriander
- 3lb Blueberry Puree
- dried ale yeast
- 1tsp Irish Moss
This was a comedy of errors. First off, it was delayed due to rain. Then 3lbs of Wheat DME blew up on me and the original hops I'd planned to use were no good. Wort chiller came apart during sterilization and had to be repaired while 220 degrees. On top of that, the yeast was DOA. So what started as a Blueberry Wheat becomes a Blueberry Amber...Let's hope it's drinkable.
45 Minute boil (to curb the bitterness) at 220 degrees with the Cluster hops. Added the Liberty Hops, Coriander, and Irish Moss to last 15 Minutes. Cooled wort to 75 degrees and pitched the (apparently dead) yeast. Pitched emergency backup yeast when no signs of fermentation were evident after 24 hours. Added Blueberry Puree to wort when bubbles through the airlock slowed to 1/minute.
Start Date: 11/05/2010 End Date:
Thursday, January 17, 2008
blackberry wheat
- 4 lb Alexander's Wheat Malt Extract (1 can)
- 3 lb Munton's Wheat DME
- 1/2 oz Nugget hops (12.5 AA, 60 min boil, 25.86 IBU)
- 1 oz Sterling hops (5.9 AA, 15 min boil, 5.7 IBU)
- 1/2 oz Coriander Seed
- ~1 tsp Irish Moss
- 49 oz Blackberry Puree
- Wyeast Belgian Wheat Yeast (50ml 'slap pack')
- 1 cup bottling sugar
Total boil time: 1 hour
Boil malt extracts and Nugget hops for the full hour. With 15 min left in the boil time, add Sterling hops, coriander seed, and irish moss. Cool to ~80 degrees pitch yeast and seal.
Boil malt extracts and Nugget hops for the full hour. With 15 min left in the boil time, add Sterling hops, coriander seed, and irish moss. Cool to ~80 degrees pitch yeast and seal.
Total IBU: 31.56
Original gravity: ~1.070 (1.067 initial reading increased to account for sugars from Blackberries and bottling sugar)
Final gravity: 1.011
ABV: ~7.87%
ABW: ~6.30%
Original gravity: ~1.070 (1.067 initial reading increased to account for sugars from Blackberries and bottling sugar)
Final gravity: 1.011
ABV: ~7.87%
ABW: ~6.30%
Start Date: 2008/01/17 End Date: 2008/02/03
----Update 2008/01/25----
Added Blackberry Puree on Jan 24 when bubbles in airlock had slowed to 5/minute.
----/Update----
Added Blackberry Puree on Jan 24 when bubbles in airlock had slowed to 5/minute.
----/Update----
----Update 2008/02/01----
Racked to secondary fermenter on Jan 27 after bubbles in airlock had slowed back down to 2/minute.
----/Update----
Racked to secondary fermenter on Jan 27 after bubbles in airlock had slowed back down to 2/minute.
----/Update----
Sunday, December 24, 2006
Xmas Mead (results)
Tasted one tonight. Tastes better chilled and carbonated, but still not overly happy with it. I think it might be drier than I was hoping ... can taste the mint and hops, but not quite the "candy cane" effect I was shooting for. Oh well. Win some, lose some. It's drinkable.
Xmas Beer (results)
Tasted one tonight. Thick head ... with a pinkish tint to it. It's darker than I expected and was slightly cloudy ... that might have been chill haze though. Taste is ... different. I like it, but it's not quite what I'm used to. All in all, I think it turned out well, but anyone who's tasted it and disagrees (or agrees) is welcome to leave a comment.
---EDIT---
Seems this one was really good. Had a few requests that I make more of it. :)
---/EDIT---
Seems this one was really good. Had a few requests that I make more of it. :)
---/EDIT---
Thursday, December 14, 2006
Xmas Mead
- 2 1/2 lbs Honey
- 1 oz dried spearmint
- 1 1/2 Liberty Hop pellets
- 1 oz vanilla extract
- Wyeast Liquid Sweet Mead Yeast (slap pack)
Place Hops and Spearmint in sterilized straining bag (boil safe). Heat Honey and straining bag to just below boiling with water, skimming periodically. Pour honey and straining bag into fermenter. Add cold water to bring up to 1 gal. Allow to cool. Add Vanilla and pitch yeast. Securely cover fermenter with cloth, no airlock, and place in warm dark area to ferment.
Start Date: 2006/12/11 End Date: 2006/12/24
--EDIT--
No signs of fermentation. *sob* Thinking I pitched the yeast too hot and killed it ... RIP poor little yeasties, you never did anything to anyone.... oh well. Pitched some dried ale yeast I keep as an emergency backup. Bubbling in five minutes, foaming in 15.
--/EDIT--
No signs of fermentation. *sob* Thinking I pitched the yeast too hot and killed it ... RIP poor little yeasties, you never did anything to anyone.... oh well. Pitched some dried ale yeast I keep as an emergency backup. Bubbling in five minutes, foaming in 15.
--/EDIT--
--UPDATE 2006/12/19--
Added about 1/5th cup of bottling sugar (to make it "sparkling") and bottled it. Produced about 5 22oz bottles. Not overly happy with the flavor ... hope it's better cold and carbonated.
--/UPDATE--
Added about 1/5th cup of bottling sugar (to make it "sparkling") and bottled it. Produced about 5 22oz bottles. Not overly happy with the flavor ... hope it's better cold and carbonated.
--/UPDATE--
Wednesday, December 13, 2006
Xmas Beer
- 1 can Coopers no boil IPA kit
- 1 lb Amber DME
- 1 lb Wheat DME
- 1 can Sweet Cherry Puree
- 1 pack Wyeast Wheat Liquid Yeast (slap pack)
Dissolve Kit and DME with 1 gal boiling water in fermenter. Top up to 5 gallons with warm/cool water to bring temp down. Pitch Yeast. Seal fermenter and place in warm dark area to ferment. AFTER PRIMARY FERMENTATION HAS SLOWED add Cherry Puree, reseal fermenter and allow to continue fermenting.
Start Date: 2006/12/11 End Date: 2006/12/24
--UPDATE 2006/12/15--
Added Cherry Puree. Seems to be comming along nicely
--/UPDATE--
Added Cherry Puree. Seems to be comming along nicely
--/UPDATE--
--EDIT--
Added cherry puree when fermentation had slowed to 6 bubbles/minute in the airlock. Still overflowed. Not badly, just onto the lid of the fermenter ... still a pain in the ass to clean. Think I added it a few hours too early.
--/EDIT--
Added cherry puree when fermentation had slowed to 6 bubbles/minute in the airlock. Still overflowed. Not badly, just onto the lid of the fermenter ... still a pain in the ass to clean. Think I added it a few hours too early.
--/EDIT--
--UPDATE 2006/12/19--
Added about 3/4ths cup of bottling sugar and bottled it. Taste is ... I'm not really sure. It could kinda go either way after carbonation.
--/UPDATE--
Added about 3/4ths cup of bottling sugar and bottled it. Taste is ... I'm not really sure. It could kinda go either way after carbonation.
--/UPDATE--
