I got to the point where I had enough wort from different beers left over to go ahead and make a combination ale. This one has two sours, two brown ales, and a mishmash of different hops, as well as some dried orange peel and crushed coriander seeds.
Contributions:
Pacifica Sour
Hobgoblin ale clone
Jovaru Wit
Tangerine Wheat
Brown Sour IPA
Brew Day: 17 Dec 2019
Boil (20 min):
Hops: N/A
Yeast: US-05
Addendum, 24 Dec: Transferred to secondary, racked on to 14 g Hallertau Blanc hop pellets.
Addendum, 29 Dec: Bottled on ~1 1/2 T table sugar dissolved in 1/2 cup boiling water. Got 8 good bottles and one re-purposed soda bottle.
Tuesday, December 17, 2019
Brown Sour IPA
One of the great things about being a home brewer is that I can not only make beers to have available when what I like isn't "in season", but I can create new beers, as well. This is one of those beers.
Initial Brew Day: 14 Dec 2019
Partial Mash:
8 oz Special B
2 oz flaked wheat
Boil (20 min):
1 lb DME
4 oz table sugar
Racked the wort on to ~1 1/2 Goodbelly Straight Shots, and then placed on a warming plate. I don't want an over-powering tartness, and this will likely be subtle enough to just give a bit of tartness and let other flavors come through.
Second Brew Day: 17 Dec 2019
Boil (20 min):
Hops:
7 g Hallertau Blanc (@ 20 min)
7 g Hallertau Blanc (@ 5 min)
4 g dried sweet orange peel (@ 5 min)
3 g crushed coriander seeds (@ 5 min)
Yeast: Omega Hot Head
After boiling the wort and pitching the yeast, I placed the beer on a warming plate.
Addendum, 24 Dec: Transferred to secondary.
Addendum, 29 Dec: Bottled on 2 T table sugar dissolved in 1/2 cup boiling water. Got 8 good bottles and one re-purposed soda bottle.
Addendum, 7 Jan: Put a bottle in the fridge this morning to chill, thinking it would be fine. The re-purposed soda bottle is clearly under pressure. However, the beer came out flat, and tasted "off". I'm going to remake this beer, using US-05 yeast.
Initial Brew Day: 14 Dec 2019
Partial Mash:
8 oz Special B
2 oz flaked wheat
Boil (20 min):
1 lb DME
4 oz table sugar
Racked the wort on to ~1 1/2 Goodbelly Straight Shots, and then placed on a warming plate. I don't want an over-powering tartness, and this will likely be subtle enough to just give a bit of tartness and let other flavors come through.
Second Brew Day: 17 Dec 2019
Boil (20 min):
Hops:
7 g Hallertau Blanc (@ 20 min)
7 g Hallertau Blanc (@ 5 min)
4 g dried sweet orange peel (@ 5 min)
3 g crushed coriander seeds (@ 5 min)
Yeast: Omega Hot Head
After boiling the wort and pitching the yeast, I placed the beer on a warming plate.
Addendum, 24 Dec: Transferred to secondary.
Addendum, 29 Dec: Bottled on 2 T table sugar dissolved in 1/2 cup boiling water. Got 8 good bottles and one re-purposed soda bottle.
Addendum, 7 Jan: Put a bottle in the fridge this morning to chill, thinking it would be fine. The re-purposed soda bottle is clearly under pressure. However, the beer came out flat, and tasted "off". I'm going to remake this beer, using US-05 yeast.
Monday, December 2, 2019
Tangerine Wheat #2
The first time I attempted this brew, I wanted to be a "purist"; instead of using extract (I'd read that that's how Lost City made theirs), I wanted to use orange zest. Which I did. And it didn't work, at least not in the sense that I'd replicated the flavor. Not long ago, we'd been to a restaurant that offered the beer, and after tasting it, I thought, "yeah, okay, they use extract." So, I picked up some Brewer's Best tangerine extract, and decided to give it a run.
Based on some online reading, I'll add about an ounce of the extract to the beer at bottling; put the bottling sugar in the fermenter, add the extract, and then rack the beer onto them both just prior to bottling.
Note: 1 oz ~ 30 ml
Brew Day: 2 Dec 2019
Partial Mash:
8 oz 2-row malt
2 oz flaked wheat
Boil (20 min):
1 lb Bavarian wheat DME
4 oz table sugar
Hops: UK Fuggle (@ 20 min)
Yeast: Horindahl Kviek
After pitching the yeast, place the fermenter on a warming plate.
Addendum, 3 Dec: It's been about 11 hrs since I pitched the yeast, and the beer is fermenting enthusiastically.
Addendum, 10 Dec: Transferred the beer to secondary, taking it off of the warming plate.
Addendum, 24 Dec: Bottled today, on 3/4 oz of table sugar dissolved in 1/2 c boiling water, and 40 ml of tangerine flavoring. Got 8 good bottles and 1 re-purposed soda bottle.
Addendum, 7 Jan: I put two regular bottles and the re-purposed soda bottle in the fridge to chill last night, and noticed that the soda bottle did not seem to be under pressure. I opened one of the regular bottles for my wife tonight, and noticed there was no distinctive escaping of air. The beer was flat, and even though it had a strong aroma of tangerine, it tasted "off". I'm going to empty and clean all of the bottles, and then re-do the beer, using US-05 yeast.
Based on some online reading, I'll add about an ounce of the extract to the beer at bottling; put the bottling sugar in the fermenter, add the extract, and then rack the beer onto them both just prior to bottling.
Note: 1 oz ~ 30 ml
Brew Day: 2 Dec 2019
Partial Mash:
8 oz 2-row malt
2 oz flaked wheat
Boil (20 min):
1 lb Bavarian wheat DME
4 oz table sugar
Hops: UK Fuggle (@ 20 min)
Yeast: Horindahl Kviek
After pitching the yeast, place the fermenter on a warming plate.
Addendum, 3 Dec: It's been about 11 hrs since I pitched the yeast, and the beer is fermenting enthusiastically.
Addendum, 10 Dec: Transferred the beer to secondary, taking it off of the warming plate.
Addendum, 24 Dec: Bottled today, on 3/4 oz of table sugar dissolved in 1/2 c boiling water, and 40 ml of tangerine flavoring. Got 8 good bottles and 1 re-purposed soda bottle.
Addendum, 7 Jan: I put two regular bottles and the re-purposed soda bottle in the fridge to chill last night, and noticed that the soda bottle did not seem to be under pressure. I opened one of the regular bottles for my wife tonight, and noticed there was no distinctive escaping of air. The beer was flat, and even though it had a strong aroma of tangerine, it tasted "off". I'm going to empty and clean all of the bottles, and then re-do the beer, using US-05 yeast.
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