This is an American IPA that will have a relatively modest gravity and an immodest hop character derived entirely from a single hop variety. Chinook hops have long been used by US brewers for bittering additions, but their intense aroma and flavor have caught on only recently.
My high school reunion is coming up next month and I won't be able to attend since I'm working on a project that night, so I decided to name this IPA after the city I grew up in, well partially at least lol..
.75 lbs Belgian Caramel Pils
.25 lbs Briess Caramel 120
6 lbs Pilsen malt syrup
1lb Pilsen dry malt extract
1 oz Chinook (60 min)
0.5 oz Chinook (10 min)
0.5 oz Chinook (1 min)
1 oz Chinook (dry hop)
Safale US-05 Ale Yeast
Thursday, August 18, 2011
Sunday, June 12, 2011
ESB
3.15 lbs Gold malt syrup (60 min)
3.15 lbs Gold malt syrup late addition (15 min)
1 lbs Simpsons Medium Crystal
2 oz Willamette (60 min)
1 oz Kent Goldings (15 min)
1 oz Kent Goldings (1 min)
WYEAST 1968 LONDON ESB YEAST.
ESBs are essentially more aggressive and more balanced Bitters, both in alcohol and hop character, but nothing overpowering. Color range will be similar, though leaning towards the darker end of the scale; dark golds to copper. Low carbonation. Malts tend to be more pronounced, often toasty and fruity, with maybe some notes diacetyl. And despite "bitter" being in its name, ESBs are not really all that bitter. They key to an ESB is balance.
Think of this as a British Bitter squared - more malt and more hops equals higher gravity, bigger body, more bitterness, and more intense flavors and aromas. A more complex beer than an “ordinary” low-gravity bitter, an ESB is a showcase for high-quality hops and brewing skill, meant to be enjoyed with consideration rather than merely quaffed.
In other words, this is gonna be good lol..
3.15 lbs Gold malt syrup late addition (15 min)
1 lbs Simpsons Medium Crystal
2 oz Willamette (60 min)
1 oz Kent Goldings (15 min)
1 oz Kent Goldings (1 min)
WYEAST 1968 LONDON ESB YEAST.
ESBs are essentially more aggressive and more balanced Bitters, both in alcohol and hop character, but nothing overpowering. Color range will be similar, though leaning towards the darker end of the scale; dark golds to copper. Low carbonation. Malts tend to be more pronounced, often toasty and fruity, with maybe some notes diacetyl. And despite "bitter" being in its name, ESBs are not really all that bitter. They key to an ESB is balance.
Think of this as a British Bitter squared - more malt and more hops equals higher gravity, bigger body, more bitterness, and more intense flavors and aromas. A more complex beer than an “ordinary” low-gravity bitter, an ESB is a showcase for high-quality hops and brewing skill, meant to be enjoyed with consideration rather than merely quaffed.
In other words, this is gonna be good lol..
Saturday, June 4, 2011
Rapture Ale
Well, Reverend Camping said the Rapture was coming on May 21st, basically meaning the end of the world, figured I'd brew an English Ale, aptly named Rapture Ale. Now, since I didn't plan on being around to drink it (figuring the world would have ended already), but the end of the world never came. Supposedly it's been postponed until October 21st.
This is a kit from Northen Brewer, called the Innkeeper, but I had to rename it, The Innkeeper is not a name for a beer.
Spicy, herbal, and English biscuits. Flashes of clean citrus and chewy minerals blend into a complex finish that is refreshingly bitter and remarkably dry.
0.25 lbs Simpsons Extra Dark Crystal
0.25 lbs Belgian Biscuit Malt
3.15 lbs Pilsen Malt Syrup
1 lb Pilsen DME
1 lb corn sugar
1 oz Fuggle (60 min)
1 oz Kent Goldings (45 min)
1 oz Styrian Goldings (5 min)
WYEAST 1945 NB NEOBRITANNIA
Cracked one of these open tonight, actually I plan on having a few more too lol..Exactly as the description stated....biscuits and citrus, slight bready aroma given off by the hops. Its lighter than its appearance and surprisingly bright although the pics below look dark but that's only the lighting, I really like this one. I used the Wyeast 1945 Neobrittania, 2 weeks primary and 2 weeks conditioning in bottles and it's really coming around. Although I'm brewing an ESB and a Cream Ale next, I'm gonna be brewing this again as well, seems to be the perfect summer beer.
This is a kit from Northen Brewer, called the Innkeeper, but I had to rename it, The Innkeeper is not a name for a beer.
Spicy, herbal, and English biscuits. Flashes of clean citrus and chewy minerals blend into a complex finish that is refreshingly bitter and remarkably dry.
0.25 lbs Simpsons Extra Dark Crystal
0.25 lbs Belgian Biscuit Malt
3.15 lbs Pilsen Malt Syrup
1 lb Pilsen DME
1 lb corn sugar
1 oz Fuggle (60 min)
1 oz Kent Goldings (45 min)
1 oz Styrian Goldings (5 min)
WYEAST 1945 NB NEOBRITANNIA
Cracked one of these open tonight, actually I plan on having a few more too lol..Exactly as the description stated....biscuits and citrus, slight bready aroma given off by the hops. Its lighter than its appearance and surprisingly bright although the pics below look dark but that's only the lighting, I really like this one. I used the Wyeast 1945 Neobrittania, 2 weeks primary and 2 weeks conditioning in bottles and it's really coming around. Although I'm brewing an ESB and a Cream Ale next, I'm gonna be brewing this again as well, seems to be the perfect summer beer.
Sunday, February 6, 2011
White Ale (Witibier)
A classic while ale brewed with wheat, barley, orange peel and coriander. It's lightly hopped and fermented with Safebrew WB-06 Wheat Ale Yeast, resulting in a fruity, spicy yet refreshing beer.
I steeped the grains in 1 gallone of water for 45 minutes, trying to keep the temp between 148-155 was a challenge but I did it. This is going to be a very good brew, thought about using some orange zest also but I'll see how this comes out first.
3.3 lbs Breiss Bavarian Wheat LME
2 lbs Bavarian Wheat DME
1 lb Crushed 2 Row Pale Malt
8 oz Flaked Wheat
8 oz Oats
1 oz Bitter Orange Peel @ 20 min
1 oz Coriander seed @ 20 min
1 oz Willamette @ 60 min
1 oz Sterling @ 15 min
ABV % - 4.75
The Yeastie Boyz hard at work
I steeped the grains in 1 gallone of water for 45 minutes, trying to keep the temp between 148-155 was a challenge but I did it. This is going to be a very good brew, thought about using some orange zest also but I'll see how this comes out first.
3.3 lbs Breiss Bavarian Wheat LME
2 lbs Bavarian Wheat DME
1 lb Crushed 2 Row Pale Malt
8 oz Flaked Wheat
8 oz Oats
1 oz Bitter Orange Peel @ 20 min
1 oz Coriander seed @ 20 min
1 oz Willamette @ 60 min
1 oz Sterling @ 15 min
ABV % - 4.75
The Yeastie Boyz hard at work
Came out great, nice and smooth like a White Ale should be, a tad of spice, good head.
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