Begin Brewing!

In a previous post I shared  the recipe for the Digital Haze IPA kit  that was offered to attendees of HomeBrewCon 2021.  Today, I decided to brew the kit.  It was at that point that I realized the 8 ounce package of Carapils was missing from my kit. I decided to swap in some Pilsner malt I had that I wanted to use up - so what you see below is slightly different from the actual kit from Brewer's Best. Refer to the link above it you want the exact kit recipe. Ingredients 4 pounds Pilsen DME 1 pound Corn Sugar 8 ounces White Wheat Malt 8 ounces Flaked Oats 1.5 pounds German Pilsner Malt (8 oz. to replace Carapils, plus 16 "just because") 1 package Lallemand Voss Kveik yeast 1/4 tsp. Brewtan B (boil, 10 min.) - added to reduce oxidation 5.5 gallons of RO water, treated with: 1g Baking Soda 6.5g Calcium Chloride 3.3g Epsom Salt 1.5g Gypsum 2g Magnesium Chloride 1 Tbsp. pH 5.2 Stabilizer (optional, to hold pH at 5.2) Brewfather estimates the beer to have the following ...

I've heard quite a lot about this beer over the last couple of years, so I decided to try brewing a batch with the best recipe I could locate, adjusted for my Grainfather and a three gallon batch.  This will be the first Imperial Stout I think I have ever brewed.  I don't know where I found this recipe, and I tried to locate it again on the web with no success.  My apologies to whoever originally published it, but since I've significantly altered it below (adding DME, swapping out the flavor/aroma hops, and the yeast) that may be just as well if the beer doesn't turn out. Ingredients 5 pounds 5 ounces Maris Otter malt 3.3 pounds (1 large can) Maris Otter LME 8 ounces English Medium Crystal malt 6 ounces English Pale Chocolate malt 2 ounces English Black Patent malt 2 ounces English Roasted Barley 1/8 tsp. Brewtan B (mash) 1.5 tsp. pH 5.2 stabilizer (mash, after grain) 10 ounces cane sugar (start of boil) 4 ounces Lyles Treacle (10 min.) 1 tsp. yeast nutrient (15 min.) 1...

Thanks to the mold infection, I had to toss Irish Red 6.0 before I even got to taste it.  Since it was mostly a mash optimization experiment, it was less painful to toss it out than it might have been.  Today, I decided to brew a sixth version of the beer, as a further test of mash optimization. Ingredients 6 pounds, 6 ounces Maris Otter malt 6 ounces Caramel/Crystal 120L 6 ounces British Medium Crystal 5 ounces Chocolate Rye Malt 0.57 ounces Whitbread Golding Variety hops @ 7.1% AA 1/4 tsp. Brewtan B during boil (20 min.) 1/2 tsp. Yeast Nutrient (15 min.) 1/2 tsp. Irish Moss (15 min.) 3 gallons RO mash water 1.75 gallons RO sparge water 1 gram Calcium Chloride 0.5 grams Canning Salt 1.1 grams Epsom Salt 2.5 grams Gypsum 0.5 grams Magnesium Chloride 1 package Wyeast English Ale III yeast Brewfather estimates the batch will have the following characteristics: BJCP Category: Irish Red Ale Batch Size: 3.0 gallons, 2.7 gallons actual Original Gravity: 1.058 SG estimated, 1.060 ...

Having just made a Hefeweizen last week, I decided to follow up with a Weizenbock this week.  The BCJP guidelines describe the style as strong, malty, and fruity... something akin to a marriage between the Hefeweizen and the Doppelbock styles. I did some reading and finally decided to brew a batch based on an AHA recipe by fellow Ohioan Jim Ruper t of Germantown. Ingredients 4 pounds Dark Wheat malt 1 pound plus 11 ounces of Weyermann Pilsner malt 12 ounces Avangard Munich malt 6 ounces of Rice Hulls 3 ounces British Medium Crystal malt (65-75L) 3 ounces Dingeman's Special B malt 3 ounces Pale Chocolate malt 3.50 gallons of mash water, reverse osmosis 1.15 gallons of sparge wate, reverse osmosis Water treated with 2.3g Gypsum, 2.7g Calcium Chloride, 2.3g Epsom Salt 0.9 ounces Hallertau Mittelfruh hops (60 min.) 1/2 package Wyeast 3068 Hefeweizen yeast 1/2 tsp. Irish Moss 1/8 tsp. Brewtan B in the mash 1/4 tsp. Brewtan B in the boil 1/2 tsp. Yeast Nutrient According to Brewfather ...