Monday, April 19, 2010
Brew Your Own Label Contest
Decided to enter the 2010 Brew Your Own Label contest, here's the link BYO- homebrew-label-contest , it's the 15th annual contest, honestly don't think we have a chance but looking at past label winners, we're dead in the water lol. Alot of the enteries are from graphic designers, but since we go for humorous labels, we're hoping to get a few votes. I will be entering the 4 labels below.
Sunday, April 4, 2010
Pirate Pale Ale
I'll stop into the Gaslight Brewpub in South Orange once in awhile and grab a beer before heading home, the Gaslight is located a few blocks up from Seton Hall University, home of the Seton Hall Pirates. One of their many brews there is the Pirate Pale Ale, an English Pale Ale that is incredible. Dan the owner of the Gaslight drew me up a recipe and I'm going to brew it up and if it comes anywhere close to what they have their, I'll be extremely happy. This will also be my first time working with liquid yeast, I've only worked with dried yeast so far in my young brewing career.
6 lb dme
.5 lb Victory
.5 lb Crystal 60
1.5 oz Northern Brewer @ 60 min
1 oz East Kent Golding @ 2 min
Had hoped to brew this up last night but not going to happen til Monday night at the earliest, i did have time for the label. It's pretty cool, I found a site that had Einstein's pic and was able to add the recipe so it looks like he's writing it on the blackboard as an equation, even had the last entry wrapped around his hand.
Once the water got up to 160, dropped the grains in, another term is tea bagging. I basically hold the bag of grains with a set of tongs, move them around slowly, not letting the bag settle for too long on the bottom so not to burn. Then heat is turned off, put the lid on the pot for 30 or so minutes. After that, I remove the lid, turn the heat on high, remove the grain bag with the tongs, letting everything drain out before chucking it in the garbage.
Once the water hits the boiling mark, 212, I throw in the bittering hops, 1.5 oz of Northern Brewer. You see it on the left as the pellets start cooking, then I add in a few pounds of DME (dried malt extract), and set the timer for 60 minutes. With 15 minutes left I throw in the whirlfloc tab, a finishing agent which clears up the beer. Then with 2 minutes left we'll throw in 1 oz of East Kent Golding for the aroma hops.
Pouring in the 1 oz East Kent Golding with 2 minutes left in the boil, almost done.
Hooked up the auto siphon to and started transferring the wort to the Ale Pale, with the auto siphon it goes MUCH smoother. After most of the wort was in the fermenter, I poured the rest in, trying not to get too much trub in. Finally aftter 45 minutes, the temp went down below 70 and I poured the yeast in.
.5 lb Victory
.5 lb Crystal 60
1.5 oz Northern Brewer @ 60 min
1 oz East Kent Golding @ 2 min
Had hoped to brew this up last night but not going to happen til Monday night at the earliest, i did have time for the label. It's pretty cool, I found a site that had Einstein's pic and was able to add the recipe so it looks like he's writing it on the blackboard as an equation, even had the last entry wrapped around his hand.
Once the water got up to 160, dropped the grains in, another term is tea bagging. I basically hold the bag of grains with a set of tongs, move them around slowly, not letting the bag settle for too long on the bottom so not to burn. Then heat is turned off, put the lid on the pot for 30 or so minutes. After that, I remove the lid, turn the heat on high, remove the grain bag with the tongs, letting everything drain out before chucking it in the garbage.
Once the water hits the boiling mark, 212, I throw in the bittering hops, 1.5 oz of Northern Brewer. You see it on the left as the pellets start cooking, then I add in a few pounds of DME (dried malt extract), and set the timer for 60 minutes. With 15 minutes left I throw in the whirlfloc tab, a finishing agent which clears up the beer. Then with 2 minutes left we'll throw in 1 oz of East Kent Golding for the aroma hops.
Pouring in the 1 oz East Kent Golding with 2 minutes left in the boil, almost done.
Hooked up the auto siphon to and started transferring the wort to the Ale Pale, with the auto siphon it goes MUCH smoother. After most of the wort was in the fermenter, I poured the rest in, trying not to get too much trub in. Finally aftter 45 minutes, the temp went down below 70 and I poured the yeast in.
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