Monday, March 22, 2010
Tuesday, February 16, 2010
Sunday, February 14, 2010
Blue Whit
Type: Extract
Yeast: WYeast 3944
OG: ???
FG: ???
3.00 lb Extra Light Dry Extract
1.00 lb Wheat Dry Extract
2.20 lb Wheat, Flaked
0.50 oz Goldings (60 min)
1.00 oz Goldings (30 min)
0.75 oz Coriander Seed (Boil 10.0 min) Misc
0.75 oz Orange Peel, Bitter (Boil 10.0 min) Misc
Steep wheat @ 155 F for 60 min.
Primary: ??? @ 18 degC
Secondary: ?? @ 18degC
Yeast: WYeast 3944
OG: ???
FG: ???
3.00 lb Extra Light Dry Extract
1.00 lb Wheat Dry Extract
2.20 lb Wheat, Flaked
0.50 oz Goldings (60 min)
1.00 oz Goldings (30 min)
0.75 oz Coriander Seed (Boil 10.0 min) Misc
0.75 oz Orange Peel, Bitter (Boil 10.0 min) Misc
Steep wheat @ 155 F for 60 min.
Primary: ??? @ 18 degC
Secondary: ?? @ 18degC
Sunday, February 7, 2010
Quaffable Irish Red
Type: Extract
Yeast: Wyeast 1056 American Ale
OG: 1.043
FG: 1.012
6 lb LME
1/2 lb Caramel Pils Malt
1/4 lb Brown Malt
0.13 lb Biscuit Malt
0.13 lb Chocolate Malt
1 oz Goldings (60 min)
1 oz Fuggles (1 min)
Primary: 7 days @ 18 degC
Secondary: 14 days @ 18 degC
Yeast: Wyeast 1056 American Ale
OG: 1.043
FG: 1.012
6 lb LME
1/2 lb Caramel Pils Malt
1/4 lb Brown Malt
0.13 lb Biscuit Malt
0.13 lb Chocolate Malt
1 oz Goldings (60 min)
1 oz Fuggles (1 min)
Primary: 7 days @ 18 degC
Secondary: 14 days @ 18 degC
Friday, February 5, 2010
Pisaaz Premium Canadian Pilsner
Type: Extract
Yeast: WYeast Bavarian
250 g Flaked Corn
250 g 2-Row Malted Barley
2.3 kg Light Malt Extract
0.7 kg High Malt Glucose
20 g Northern Brewer (30min)
14 g Saaz (15 min)
14 g Saaz (5 min)
28 g Saaz (1 min)
OG: ???
FG: 1.0125
Primary: 25 days @ 17 degC
Secondary: 7 days @ 17 degC
Steep grains at 155 degF for 30min.
Yeast: WYeast Bavarian
250 g Flaked Corn
250 g 2-Row Malted Barley
2.3 kg Light Malt Extract
0.7 kg High Malt Glucose
20 g Northern Brewer (30min)
14 g Saaz (15 min)
14 g Saaz (5 min)
28 g Saaz (1 min)
OG: ???
FG: 1.0125
Primary: 25 days @ 17 degC
Secondary: 7 days @ 17 degC
Steep grains at 155 degF for 30min.
Saturday, January 30, 2010
All Amarillo IPA
Type: Extract
Yeast: Wyeast 1272
OG ???
FG ???
7 lbs Light DME
1/2 lb Crystal 30L
1.75 oz Amarillo 8.6% 60min
1.25 oz Amarillo 8.6% 15 min
1.25 oz Amarillo 8.6% 5min
.75 oz Amarillo 8.6% flameout
Primary: 7 days @ 16 degC
Secondary: ???
Yeast: Wyeast 1272
OG ???
FG ???
7 lbs Light DME
1/2 lb Crystal 30L
1.75 oz Amarillo 8.6% 60min
1.25 oz Amarillo 8.6% 15 min
1.25 oz Amarillo 8.6% 5min
.75 oz Amarillo 8.6% flameout
Primary: 7 days @ 16 degC
Secondary: ???
Sunday, January 10, 2010
Bee Cave Brewery Haus Pale Ale (Batch#3)
This is the 3rd batch of the Haus Pale Ale except with a few modifications. I upped the Carapils Malt from 1.5 to 2.0 lbs and added 0.5 lbs of Cara Munich Malt.
Ingredients
Nottingham dry yeast
6.5 lbs Extra Pale LME
2.0 lbs Carapils Malt 10L (steep)
8 oz Crystal 30L (steep)
0.5lbs Cara Munich Malt
Hops
1.0 oz Cascade 7.8% at 60 min.
0.5 oz. Cascade 7.8% at 30 min.
0.25 oz. Cascade 7.8% at 15 min.
0.25 oz. Cascade 7.8% at 5 min.
Primary 10 days @ 18 deg C
Ingredients
Nottingham dry yeast
6.5 lbs Extra Pale LME
2.0 lbs Carapils Malt 10L (steep)
8 oz Crystal 30L (steep)
0.5lbs Cara Munich Malt
Hops
1.0 oz Cascade 7.8% at 60 min.
0.5 oz. Cascade 7.8% at 30 min.
0.25 oz. Cascade 7.8% at 15 min.
0.25 oz. Cascade 7.8% at 5 min.
Primary 10 days @ 18 deg C
Large Dubbel Dubbel
Ingredients
300 g dark crystal malt
300 g Canadian 2 row crushed
4.2 kg light liquid unhopped malt extract
454 g Belgian Candy Sugar
Hops
28 g Perle Hops (30min)
14 g Saaz Hops (1 min)
Nottingham Dried Ale Yeast
Primary 1 week.
Secondary 1 week.
1 cup corn sugar (bottling)
300 g dark crystal malt
300 g Canadian 2 row crushed
4.2 kg light liquid unhopped malt extract
454 g Belgian Candy Sugar
Hops
28 g Perle Hops (30min)
14 g Saaz Hops (1 min)
Nottingham Dried Ale Yeast
Primary 1 week.
Secondary 1 week.
1 cup corn sugar (bottling)
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