Monday, May 27, 2013

#64 Bell's Two Hearted Ale Clone (#64/81/104)

Two Hearted Ale bottle and glass
I wanted to create a Bell's Two Hearted Ale mini-mash.  Bell's Two Hearted gets a Beer Advocate Rating of 95 and a Rate Beer Rating of 100.  Before realizing that Northern Brewer had a similar recipe Dead Ringer IPA I started to create my own.  Below are recipes for each of the three version Extract, Mini-Mash, and All Grain.  The Mini Mash is based on calculations from the All-Grain recipe from HomebrewTalk using BeerSmith.

Style: American Amber Ale
Est OG: 1.051 SG
Est FG: 1.014 SG
Est Color: 7.4 SRM
Est IBU: 38.0 IBUs
Est ABV: 4.7 %
Steep: 151-152 degrees
Boil Time: 60 Minutes

Ingredients:
Bells Two Hearted Extract
Steep 20 min
16 oz     Caramel Malt - 40L
9.15 lbs NB Golden LME
Bells Two Hearted Mini Mash
Steep 45 min
2 lbs 9.6 oz Pale Malt (2 Row)
2 lbs            Vienna Malt
8.0 oz          Cara-Pils
8.0 oz          Caramel Malt - 20L
6 lbs            NB Golden LME      
Bells Two Hearted All Grain

10 lbs  Pale Malt (2 Row)
2 lbs    Vienna Malt
8.0 oz  Cara-Pils
8.0 oz  Caramel - 20L 
Bell's Two Hearted Ale in a glass at the brewery
Hop Schedule:
Option 1
1.0 oz Centennial (60)
1.0 oz Centennial (15)
1.0 oz Centennial (5)
1.0 oz Centennial (1)
0.5 oz Centennial (dry) 5 Days
Option 2
1.0 oz Centennial (60)
1.0 oz Centennial (20)
2.0 oz Centennial (5)
1.0 oz Centennial (dry)


Yeast:
US-05 Ale Yeast    
There is a good grain version that suggests US-04 English Ale

Primary Fermentation: 
at least 4 weeks at 65 F

Secondary Fermentation:   
Dry Hop        

#63 SPECKLED HEIFER (Spotted Cow) (63/91/95/103/155/156)

New Glarus Brewing Spotted Cow bottle labelNew Glarus Brewing company Wisconsin. New Glarus is know for some great beers especially the sours and additions of fruits. Since this beer is only found in Wisconsin, if you want it out of state you have to make it yourself. This is a well rated Cream Ale. Another option if you have interest in Cream Ales would be Sweet Action - Sixpoint Brewery or Mikkeller Cream Ale.


OG: 1.048 SG
FG: 1.012 SG
Color: 3.4 SRM
IBU: 14.3 IBUs
ABV: 4.7 %
Boil Time: 60 Minutes

Ingredients:
Mash (60 min - 152 degrees)
2 lbs NB 2-Row (Rahr)
8.0 oz Cara-Pils/Dextrine
4.0 oz Barley, Flaked
4.0 oz Maize, Flaked
Fermentables
3.15 lbs Pilsen malt syrup
1 lb Briess Pilsen dry malt extract
Hops
0.75 oz Cluster (45 min)
0.25 oz Cluster (15 min)


California V or American Ale II (Wyeast Labs #1272)

Sunday, April 28, 2013

#62 Surly Bender

Here's what happens when substance meets smooth. This oatmeal brown ale defies traditional categories. Bender begins crisp and lightly hoppy, complemented by the velvety sleekness oats deliver. Belgian and British malts usher in cascades of cocoa, coffee, caramel and hints of vanilla and cream. An easy-drinking ale with many layers of satisfaction.

Surly Brewing Co Bender Beer bottle and glass
Surly Bender
OG: 1.068 SG
FG: 1.017 SG
Color: 28.8 SRM
IBU: 18.9 IBUs
ABV: 4.7 %

Ingredients:
2 lbs Aromatic Malt
1 lbs Pale Ale Malt 2-Row
12.0 oz Crystal, Medium (Simpsons) (55.0 SRM)
12.0 oz Special B Malt (180.0 SRM)
10.1 oz Oats, Golden Naked (Simpsons)
4.0 oz Chocolate Malt (450.0 SRM)


0.25 oz Willamette (First Wort Hop)
0.75 oz Columbus (60 min)
2.5 oz Willamette (0 min)

British Ale II (Wyeast Labs #1335)

BrewTV brewing of Surly Bender

Friday, April 19, 2013

#61 Requiem Raspberry

Raspberries for flavoring Requiem RaspberryA refreshing summer beer.  This was one of the most popular fruit beers on Home Brew Talk.

I made a minor change by using the Northern Brewer Gold Malt instead of 6.5 lbs of Light DME.

6lbs Northern Brewer Gold Malt
1 lbs 3.0 oz Light DME
12.8 oz Caramel/Crystal Malt - 40L 
2.4 oz Roasted Barley (300.0 SRM) 
1.00 oz Northern Brewer (60 min) 
0.50 oz Cascade (25 min)

0.50 oz Cascade (7 min)

Will Farrell Sunscreen
A good refreshing drink after a day at the pool.
Primary:
7 days at 73 F
Nottingham Yeast

Secondary
7 days at 73 F
40 oz of organic raspberries (no sucrose)  

#60 Extra Hard Lemonade

Lemonade 50 cents Crack $200 - Brewing HumorVERY similar to Mikes Hard lemonade

Estimated OG: 1.046 SG
Estimated ABV: 5.9%
Estimated Calories: 112

Ingredients:
4 lbs Cane (Beet) Sugar 
7 Walmart Great Value: Lemonade, 12 Oz 
3 Walmart Great Value: Limeade, 12 Oz 
1 pkg Lalvin EC-1118 (Lallemand - Lalvin #EC-1118) or Redstar Montrachet
1 tsp Yeast Nutrient


Primary: 18 Days @ ~70F
Secondary: Until Stable

Other Options
Ingredients:
• 2kg dextrose
• 500g lactose
• 12-24 lemons, sliced or chopped fine including peel
• 5g yeast nutrient
• 1 sachet SAFale yeast
• Water to make up 22 litres of wort

or

Cranberry Lemonade
Skeeter Pee Lemonade 10 cents

Thursday, April 18, 2013

#58 Skeeter Pee

Skeeter Pee logoThe original, inexpensive, quick, easy to make, easy to drink, naturally fermented, lemon, hot-weather, thirst quencher.

Batch Size: 5.00 gal
Boil Size: 2.30 gal
Estimated OG: 1.064 SG

Estimated Color: 1.9 SRM
Boil Time: 30 Minutes
ABV: 10.4%





Skeeter Pee
Ingredients:
Amt                   Name                                           
16.0 cup              Washington, DC
Lemons7 lbs                 Sugar, Table (16 cups)
0.33 cup              Lemon JuicE
Primary (Stir Ingredients)
64.00 oz              ReaLemon
0.75 tsp              Tannin
1.00 tsp              Yeast Energizer
3.00 tsp              Yeast Nutrient
Primary (~2 days)
1.00                  Yeast Slurry
Primary (~4 days - 1.050 SG)  (vigorously mix)
32.00 oz              ReaLemon
3.00 tsp              Yeast Nutrient
1.00 tsp              Yeast Energizer
Secondary (0.995-0.998 SG) (degas)
2.50 tsp              Potassium sorbate (sorbate)
0.50 tsp              Potassium metabisulfite (Kmeta)
1.00                  Sparkolliod - Clears without the Sparkolloid in 30-45 days
Bottling/Kegging (2 weeks after sparklloid)
2.30 lb               Sugar, Table (Sucrose)

After two weeks, the Skeeter Pee should be crystal clear. Rack into a clean, sanitized carboy, add 6 cups sugar, and stir to dissolve. Wait two weeks to be sure no new fermentation begins and bottle.

Notes from Lon DePoppe:
"Not a “hard lemonade” because too many people have tried the commercial versions and they tend to make a mental impression of what it’s going to taste like before trying it. When it doesn’t taste just like the commercial versions (which are usually 5% alcohol, lemon flavored malt beverages) they conclude that it’s a poor reproduction. This stuff isn’t a reproduction; it’s the original home-style without the big marketing budget and price tag. Please be advised that you need to keep an eye on those you serve this to. Because it drinks easily on a hot day and the alcohol is about double that of commercial hard lemonades and beer, it is easy to accidentally over consume; it sneaks up on you real fast."

If you don't have a slurry to start your batch.
Some people have had luck simply sprinkling the yeast on top of the must in the place of using a slurry.  Be cautioned though, that the ferment will take much longer to get started.  It helps to whip the must with a wire whisk to introduce lots of oxygen and keep the must warm.  Be prepared to wait up to a week to see signs of ferment.  An alternative method that has been successful is starting a 1 gallon batch of wine using frozen concentrate, letting it go for 5 days to a week to get good and active, and then using the whole thing in place of a slurry.

Sunday, March 31, 2013

#55/57/80/93 Allagash White

Allagash White Always an Adventure logo
Allagash White bottle and glassThis is the most liked Witbier on Beer Advocate.  The recipe comes from Rob Tod of Allagash Brewing Company and is a clone recipe for Allagash White (Belgian Wit). Note: “secret spice” is described as a “pinch of the spice of your choosing”.

Allagash Brewery got their start in 1995 in Portland, Maine. Owner/brewer Rob Tod is quietly making some exceptional Belgian-style beers over on the East Coast. Rob is one of the “brett pack” along with Vinnie Cilurzo (Russian River), Tomme Arthur (Port Brewing/Lost Abbey), Sam Calagione (Dogfish Head) and Adam Avery (Avery). They acquired that nickname through their use of and experiementation with brettanomyces and other micrio biota. 


Price Ingredients
$15.99 6lb Northern Brewer Wheat Malt Syrup  
$4.50 1lb Briess DME Golden Light 
$  2.25  3/4 oz. Tettnanger (60 minutes) (Add)
$  1.69  3/4 oz. Saaz (60 minutes) (Add)
$  0.56 1/4 oz. Saaz (flameout)
$  0.25 1/4 oz. crushed coriander (flameout)
$    0.50 1/4 oz. bitter orange peel (flameout) 
$    0.25 1 pinch "secret spice" (flameout) "secret spice" (anise, cinnamon, vanilla, pepper, or ginger) your choice
$  3.12 Wyeast 3463 Forbidden Fruit (re-using yeast for a second batch) (Add)
$29.11

Blue Moon is a popular brew that is similar with the following changes: 
  • Flaked Oats 
  • Hallertauer (90 mins) 
  • 1.25 tsp of ground corriander (10 min) 
  • 0.33tsp of ground Valencia orange peel (5 min) 
  • Chico yeast
I originally found this recipe on Home Brew Talks.  

My latest batch used Danstar Munich Wheat Beer Yeast.  I enjoyed the previous two batches both used Forbidden Fruit, but with a recent weather change I wanted to brew and didn't have time to get a starter going.

Additional Sources of Recipe Information
Belgian White Ale Recipe From Allagash - Brew Dudes - Extract with Pilsen malt with slightly lower hop schedule and slightly increased flameout additions
Brewers Friend
BeerSmtih RecipeAllagash White Clone all grain convert - Not sure about hop schedule on this.
BrewToad Allagash White Clone by Five14 Brewing - All grain version of above with similar hop schedule 

Sunday, March 3, 2013

#52 Hard Cider


Hard Ciders fermentingI wanted to create a hard cider for Saint Patrick's Day.  I waited too long so the options are now limited. My initial thoughts were to follow DayFlyer55's 5 Day Sweet Country Cider from HomeBrewTalk.  I was in a rush while making dinner so I skipped the Brown Sugar and went straight for the Molasses and Sugar.  I was just guessing and only decided to lookup the correct ratio now that I am writting down what I actually did.  The ratio for brown sugar is 1 cup sugar to 1 Tbs Molasses.  So, twice as much molasses as need.

My goal is to stop the fermentation as soon as we are below 1.04.  This should give us a sweet cider with 4.9% ABV.  Update:  It was a little too sweet.  So we let the cider go another day and then put it in the lagering fridge to have the yeast stop.  The final is a FG 1.034 and 5.7% ABV and 260 calories/12 oz.
Fermentables
13 frozen concentrate Giant brand Apple Juice
   (~4.875 gallons)
2 lbs Dominion Sugar
   (~3.8 Cups)
4 oz Grandmas Molasses
   (~8 Tbs)
Misc
2 Cinnamon Sticks
Yeast
Munton's Gold

Hard Cider

Thursday, February 21, 2013

#49 Apfelwein Recipe (German Hard Cider) Apple Wine Recipe

After a number of recommendations from other brewers, 10,838 replies and 1,668,170 views on HomeBrew Talk, I decided to try Ed Worts Apfelwien

The recipe placed 1st in the Cider & Apple Win category at the BJCP sanctioned Alamo Cerveza fest (out of 11 entries) and took 2nd place for Best of Show for the main category of Meads & Ciders (out of 50 entries).


I used following ingredients:



  • 12 frozen concentrate Giant brand Apple juice (1 1/2 quarters each)
  • 2 pounds Giant brand sugar
  • 1 five gram packet of Montrachet Wine Yeast
  1. First sanitize the carboy, airlock, funnel, stopper or carboy cap.
  2. Add 100 degree water to the carboy, (*** Need Amount)
  3. Add packet of Montrachet Yeast to hydrate
  4. Add more 100 degree water to carboy
  5. Warmed frozen concentrate apple juice
  6. Pour melted concentrate into carboy
  7. Add hot water to concentrate container to melt more concentrate
  8. Add sugar and shake
  9. Repeat Steps 5 through 8 until all of the Apple juice in the carboy and 2 lbs of sugar have been added
  10. Fill Carboy up to the neck with 80 degree water.
  11. Put your stopper or carboy cap on with an airlock and fill the airlock with cheap vodka. No bacteria will live in vodka and if you get suckback, you just boosted the abv.
Ferment at room temperature.

The advice is to let this sit for at least 3 months.

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