I’m really behind on updating my blog. I’m now on batch 26. The last 4 or 5 have been really good. I think I finally have worked all the details out of my system.
This one was my first lager. I did brew it over 6 months ago, but I just drank the last one and it reminded me to post it. actually my brother drank the last one. He said it was the best beer I’ve made so far and he would buy a six pack of it. A good comment for a home brewer to hear.
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Brewed:03/07/10 Bottled: 3/31/10 1 gallon batchGrains:
Munich – 3 lbs lager malt – 1 lbHops
Crystal 60º – 8 oz
Liberty – 4 grams for 60 minutes Tettnanger – 4 grams for 60 minutesYeast
saflager -23Details
Mash thickness: 1.11qt / 1lbs Strike Temp: 163º Mash Temp: 152º for 60 mins
Sparge: 6qts @ 164º
Original Gravity: 1.060 Final gravcity: 1.010 ABV: 7% IBU: 27
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About a month and a half ago I brewed an Irish red Ale.
I am happy to say it turned out beautifully. I was a bit nervous because after the brew I realized I added more specialty grains then I needed, and was worried I ruined my beer. But it turned out great.
It’s a very dark amber ale with lots of caramel and malt taste. I had 2 other guys from work, who homebrew also, try it and they loved it. It’s the first beer I’ve made that I actually craved coming home and drinking one.
Looks like I made my first notable homebrew!
I’ve been home brewing for almost a year now. It’s been a long journey full of ups and downs and learning.
I started by buying a brew kit and making a 5 gallon extract recipe, and now I”ve built my own Mash Tun out of a 5 gallon cooler and have worked out the bugs of brewing 1 gallon all grain recipes.
I’ve used a couple different brew sheets from other sites but nothing seemed to fit my needs. Some were to complicated and beyond my skill level and others weren’t detailed enough. My sheet has gone through several revisions already and I think it’s at a good point now. Though as I keep brewing I’m sure I’ll update it.
What I’ve learned so far is every batch has something to tell you whether it’s good or bad. The important part is to note why the batch is bad so you don’t make that mistake again. If your not detailing your brews, taking measurements and pay attention the odds are stacked against you in making that killer brew you desire.
If you use it or are an experience brewer and see something I’m missing, I’d love some feedback to improve it.
You can download my sheet Here
Original Post
Not happy with this one.
It didn’t carbonate hardly at all, no head retention, and the taste is too tart.
Looks like Blonde Ale #2 was the best batch.
Original Post
It’s been about 5 weeks since I brewed this porter, it’s been bottled for almost 2 weeks. No better time to to taste one.
I’m very happy how this one turned out. It poured with a nice head which you can see in the photo. Really good taste, overall it’s the best beer I’ve made yet.
I plan on brewing this same recipe again, maybe even this weekend. I might add a bit more chocolate malt, and maybe add a dry hop.
Brewed another batch last night. This time I scaled down the Irish Red recipe form “Brewing Classic Styles”
My very first brew was a Irish Red from Midwest Supplies. A 5 gallon batch that I didn’t care for, So I’m hoping this ones turns out better.
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Brewed:01/17/10 Racked: not yet Bottled: Not yet Grains: 2 Row – 3 lbs Crystal 40º – 2 oz Crystal 120º – 2 oz Roasted Barley – 2 oz Hops Kent Goldings – 6 grams for 60 minutes Yeast Nottingham
Details Mash thickness: 1.11qt / 1lbs Strike Temp: 163º Mash Temp: 152º Sparge: 6qts @ 164º
Original Gravity: 1.053* * * * * * * * * *
Batch 15 – Porter
1 Gallon, All Grain Recipe
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I use a little more grain then most recipes call for if your scaling down a 5 gallon recipe. It’s to make up for my lack of efficiency.
I scaled this one down from the Brewing Classic styles book, it’s the Robust Porter recipe.
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Brewed:12/20/09 Racked: 12/28/09 Bottled: Not yet_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Grains: 2 Row – 3.3 lbs Chocolate Malt – .5 oz Black patient – .2 oz
Crystal 40º – 3 oz
Hops Kent Goldings – 12 grams for 60 minutes Kent Goldings – 6 grams last 15 minutes Tettnanger – 5 grams last 15 minutes
Yeast Safale 05
Details Mash thickness: 1.11qt / 1lbs Strike Temp: 163º Mash Temp: 152º Sparge: 6qts @ 164º
Original Gravity: 1.042
Batch 14 – Blonde Ale 3
1 Gallon, All Grain Recipe
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I use a little more grain then most recipes call for if your scaling down a 5 gallon recipe. It’s to make up for my lack of efficiency.
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Brewed:12/17/09 Racked: 12/28/09 Bottled: Not yet_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Grains: 2 Row – 3.3 lbs Crystal 20º – 1.4 oz Dextrin malt – 2 oz
Hops Willamette – 8 grams for 60 minutes
Yeast Nottingham
Details Mash thickness: 1.qt / 1lbs Strike Temp: 163º Mash Temp: 152º Sparge: 7qts @ 164º
Original Gravity: 1.060
Just got “Brew Like a Monk” by Stan Hieronymus. About half way through it so far. It’s presents some of the interesting facts about how monks brew the old trappist style beers. Monasteries actually support their community services from the profits of the beer they brew.
And monks would drink nothing but beer during periods where they fasted. The beer would provide them with enough calories to keep their strength. Now how come I never learned that in church, I might have become a monk.
Here’s a collection of some of the online brewing tools that I use. They save a huge amount of time and make things much easier.
Alcohol By Volume ABV Calculator
