Mars à la Saison

Tis the season for brewing a Saison. I brewed one last year and was quite pleased. This year, I am brewing another and hoping for less fruity esters and more peppery flavors. I have concocted another pepper/bourbon mixture as I did with my most recent Rye Pale Ale, consisting of about 20 peppercorns and 1/4 cup of bourbon. The bourbon will be infused until bottling in about 3 weeks or so. For this Saison I have opted to steep 1 lbs. of Malted Belgian Pilsner, 1/2 lbs. of malted white wheat and 1/2 lbs. of oats for my mini-partial-mash. The oats should produce a creaminess and the wheat will aid in giving the beer a nice head retention. The Belgian Pilsner probably won't add all that much to the Pils-LME, but I had it on hand. The remainder of the fermentables are 6 lbs. of pilsner liquid malt extract and 2 lbs. of turbinado sugar (sugar in the raw), that should help add to the alcohol, but keep the flavor light. For hops, I have enjoyed the simply spiciness of the French Stisselspalt in a previous Saison, but added an ounce of Cascade's at the 45 min. mark to add some much needed alpha's. Hopefully this won't reflect too much on the flavor, yet enhance the bitterness. Only time will tell on this one!

Here is the recipe:

Beer:	Mars à la Saison		Style:	Belgian Saison
Type:	Extract w/grain		Size:	5 gallons
Color:	14 HCU (~9 SRM)		Bitterness:	25 IBU
OG:	1.067		FG:	1.012
Alcohol:	7.1% v/v (5.6% w/w)
Grain:	1 lb. Belgian Pilsner 8 oz. Rolled oats .8 oz. Flaked wheat
Boil:	minutes	SG 1.084	4 gallons
	6 lb. Light malt extract 2 lb. Brown sugar
Hops:	1 oz. French Stisselspalt (2.9% AA, 60 min.) 1 oz. Cascade (6% AA, 45 min.) 1 oz. French Stisselspalt (aroma)

This table generated by The Beer Recipator.

Frodo Likes Rye Pale Ale - Elijah Jackson RPA

I share a birthday with Frodo Baggins, Jackson Pollack and St. Thomas Aquinas. Frodo is a hero (ask a hobbit, any will tell you), Pollack was an amazing artist and Aquinas sadly inspired too many people with his idiocy. In honor of Elijah, Jackson, and my birthday; I bring you Elijah Jackson Rye Pale Ale. Forget about St. Thomas Aquinas; he sucks.

The Rye Pale Ale style has to be my favorite. As much as I enjoyed the standard pale ale, the spiciness of the rye along with the hop character of a pale ale is heaven in a glass. What I am doing is taking a recipe, similar to what I made here, and mashing flaked rye and raw rye berries along with the standard bohemian pilsner grain. They say it helps to pre-cook the flaked rye into an oatmeal type of consistency, then add it to the sparge. I have done this and I have just added the flaked rye uncooked to the sparge and see little difference in results.

When I go to bottle this one, I am going to amp this up just a bit more. For a month I have been soaking 2 tablespoons of peppercorns in a cup of bourbon. I took a sip of this on brew day to see how it was coming along and it was off the chain spicy. I have had good luck with adding pepper to beer in the past (need to post my Saison experience) and I think this will hit the spot.

Here is what the Recipator says about the recipe.


Elijah Jackson RPA

Brewer:	Scott		Email:	-
Beer:	Elijah Jackson RPA		Style:	Rye Pale Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	8 HCU (~6 SRM)		Bitterness:	23 IBU
OG:	1.060		FG:	1.010
Alcohol:	6.5% v/v (5.1% w/w)
Grain:	1 lb. German Pilsner 8 oz. Flaked rye 8 oz. Rye (raw)
Boil:	minutes	SG 1.121	2.5 gallons
	6 lb. Light malt extract 1 lb. Belgian candi sugar 2 oz. Molasses
Hops:	1 oz. Cascade (6% AA, 60 min.) 1 oz. Cascade (6% AA, 45 min.) 1 oz. Cascade (aroma)

This table generated by The Beer Recipator.




O.G. was 1.060, so it was dead on. I pitched this with Fermentis' Safbrew S-33 yeast. I haven't used this particular yeast strain before, but have had lots of good beers from Fermentis' products.

I will let you know the results in a month or so!

Standard Pale Ale - 1st Brew of 2011

Hello Everyone,
After a long blogging hiatus and nearly a nearly as long brewing hiatus, I am going to try and be a more responsible blogger and brewer. Isolated in what seems like the backwoods, I am finding my isolating existence in the Hudson River Valley to be a bit more time alone than I enjoy. I have yet to find any brewers in proximity to me to share in my trials and tribulations and long for the days of brewing with a friend and sharing some home brew with other like-minded folks. With that, I go it alone in 2011 and look forward to my future life in Maine, where perhaps I can brew with some other folks interested in brewing good home brew!

To the 1st brew of 2011!

I have enjoyed brewing pale ales for quite some time. I learned to like beer; drinking the Free State Breweries Copperhead Pale Ale and Sierra Nevada's Pale Ale. They are easy to brew in that the hop character hides a multitude of brewing sins. I have traditionally bumped up the gravity with additions of rice syrup solids or turbinado sugar, but for this one I wanted a quick fermenting, session quality brew, that is lightly hopped and that will quickly replenish my brew stash.

What's In a Name - New Year Pale Ale

What's In a Name - New Year Pale Ale		Style:	American Pale Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	8 HCU (~6 SRM)		Bitterness:	27 IBU
OG:	1.047		FG:	1.010
Alcohol:	4.8% v/v (3.8% w/w)
Grain:	1 lb. Bohemian Pale Ale Malt
Boil:	minutes	SG 1.095	2.5 gallons
	6 lb. Light malt extract
Hops:	1 oz. Cascade (6% AA, 60 min.) 1 oz. Cascade (6% AA, 30 min.) 1 oz. Cascade (aroma)

This web page generated by The Beer Recipator.


Initial gravity weighed in around 1.048. Recipator says it should be slightly less, but who is counting. After a week in Primary Fermentation, I racked to secondary. Gravity reading was 1.015. I will keep this one for a week in secondary and hope the gravity settles in at a crisp 1.010-1.012.

Cream Corn Ale

I'm not so sure where the cream part comes into play, but the name sounded good to me. When I was dreaming this brew up, I was thinking of something that imparted a bit of creaminess (hopefully carbonation will help with that). Perhaps next time I brew this I will use some lactose sugar instead of corn sugar as an adjunct to try and impart a brief, but definite Creaminess to the beer. Regardless, here is the recipe:

Creamy Corn Ale

Brewer:	Scottieie		Email:	-
Beer:	Creamy Corn Ale		Style:	Cream Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	23 IBU
OG:	1.056		FG:	1.010
Alcohol:	6.0% v/v (4.7% w/w)
Grain:	8 oz. American 2-row 1 lb. Flaked corn
Boil:	minutes	SG 1.094	3 gallons
	6 lb. Light malt extract 1 lb. Corn sugar
Hops:	.5 oz. Cascade (6% AA, 60 min.) .25 oz. Northern Brewer (8.5% AA, 60 min.) .5 oz. Cascade (6% AA, 30 min.) .25 oz. Northern Brewer (8.5% AA, 30 min.)

Spreadsheet was generated by The Beer Recipator.

Scott's Pale Ale - Bottled and Wow

I hate to brag, scratch that, I brag every once in a while and I love it. Usually I am a pretty harsh self critic, but on the SPA (Scott's Pale Ale), I am really excited about this brew. It is my own recipe (First one mind you), and the first time I tried it, wow, it was good. The second go around of this brew is even more potent alcohol wise. I Only got 43 - 12 oz. bottles of this brew. I did put it through a secondary fermentation, so you always  loose some beer that way, but I think I didn't add as much of the H2O when I made the beer, so stronger brew.

When bottling, it was amazing to smell....the hop regime on this recipe is intense and it smells like a million bucks. In a week when this brew is ready, I just can't wait. It is going to be a delight to down one of these.

A few notes, the final final gravity was 1.012 after the addition of the priming sugar. I did add a smidgen more priming sugar just to give it a touch more carbonation. I hope it works and creates happy little bottles of beer and not improvised explosive devices.

Bottled on: 2/13/2009
F.G. 1.012
Time in primary:  15 days
Time in secondary: 12 days

Building my Own Rye Pale Ale

The move to the south has led me to discover some new great beers, one of which is Terrapin Beer's, Rye Pale Ale. They are a brewery from not too far off in Athens' Georgia. The brew is very tasty, begging to be served with something spicy. One of the fun parts of learning about new brews is that sometimes I find something I want to try brewing myself.

I am already fond of my own Pale Ale recipe, so what if I mixed it up a bit steeping a pound of malted rye along with a half pound of honey malted barley and a quarter pound of rice hulls. On the sugar side of things, 6 lbs. of golden malt extract and a pound or two of sugar in the raw to boost the alcohol yet not add any additional flavoring. As with the SPA, I am trying to achieve a pretty light beer, with lots of alcohol and lots of bitter and flavorful hop to it. I have most of the ingredients for this one, just a matter of time before I get around to brewing it. The biggest hurdle might be emptying some bottles. That means enjoying some brew!


Scott's Rye PA

Brewer:	Scottieie		Email:	-
Beer:	Scott's Rye PA		Style:	American Pale Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	8 HCU (~6 SRM)		Bitterness:	50 IBU
OG:	1.068		FG:	1.010
Alcohol:	7.5% v/v (5.9% w/w)
Grain:	12 oz. Belgian pale 1 lb. Flaked rye
Boil:	minutes	SG 1.113	3 gallons
	6 lb. Light malt extract 2 lb. Cane sugar
Hops:	1 oz. Cascade (6% AA, 60 min.) 1 oz. Northern Brewer (8.5% AA, 60 min.) 1 oz. Cascade (6% AA, 30 min.) 1 oz. Northern Brewer (8.5% AA, 15 min.)

This web page generated by The Beer Recipator.

Racked the Big Honkin' Stout and the Scott's Pale Ale Last Night Too....

Quick note here, after bottling the Hefe', I shifted my other two projects into secondary fermentation vessels. I also took gravity readings on them as well.

The Big Honkin' Stout, originally weighing in at 1.072 is now at 1.020 after just 8 days in the primary. That would be about 7.3% A/V, which is my biggest beer to date. I have shifted it over to the secondary fermentation vessel for a full month of secondary fermentation yeast love in.

The SPA was also moved over into secondary and it has gone from 1.062 to 1.010, which consequently is also 7.3% A/V. Another big beer, only this one started off a bit smaller than the BHStout and has dried up a bit more sugar and turned it into alcohol.

More on these brews come bottling day. Scott's Pale Ale was only racked to clean it up a bit. There really isn't any more fermentation I wanted out of the beer, now just clarity. The BHStout is in for at least a month as it sweats out the sweet some more. I am hoping it arrives somewhere around 1.014, which will be a very rich beverage.

Northern Brewer's Big Honkin' Stout - Slightly Bastardized

Once again, I can't leave well enough alone. I bastardize every recipe I can get my hands on. Betty Crocker says to try it like this, I add something else for kicks. Most of the time success. Sometimes total failure, but I have a good feeling about this recipe. This one is a Northern Brewer kit. I haven't brewed a high gravity beer yet and this one seemed like just the one. My only addition was 1/2 lbs. of rolled oats. I like that silky feeling they create in a stout and I hope I get just enough to let me know it is there, but not enough to detract from the fact that it is a borderline imperial stout.




Big Honkin' Stout - Bastardized (Slightly)

Brewer:	Scottieie		Email:	-
Beer:	Big Honkin' Stout - Bastardized (Slightly)		Style:	Imperial Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	177 HCU		Bitterness:	38 IBU
OG:	1.072		FG:	1.020
Alcohol:	6.7% v/v (5.2% w/w)
Grain:	4 oz. British pale 4 oz. American crystal 40L 8 oz. British black patent 8 oz. Roasted barley 8 oz. Rolled oats
Boil:	minutes	SG 1.119	3 gallons
	9 lb. Dark malt extract
Hops:	2 oz. Willamette (5% AA, 60 min.) 1 oz. Northern Brewer (8.5% AA, 30 min.) 1 oz. Northern Brewer (8.5% AA, 15 min.)

This web page generated by The Beer Recipator.



Brew Date: 1/22/10
Batch #: 14
O.G. 1.072, on par with the Recipator. Yeah!
Initial Reactions: Wow, I have created the thickest, most viscous fluid I have ever had the pleasure to brew. It looked like burnt motor oil, the kind you get when you haven't changed your oil in 10,000 miles. I can only imagine the Dionysian orgy that is going to take place in my fermentation vessel. Sodom and Gomorrah shall reign in my carboy.The wort's taste and smell were spectacular and I can only guess what the finished product is going to bring.

The plan is to ferment in primary for 2 weeks or so. Rack in a secondary for another month or two, then bottle. A beer like this should have time to age and I intend on giving it space to become what it wants to be, almost an imperial stout.

I am guessing that after I bottle I will try it in a couple weeks, but I bet this one will be one that will really be ready in the fall. It might have to sit in the brew cabinet for a while for the flavor to develop fully.

Scott's Pale Ale - Redux - The Brew

Batch 13: Since I brewed this beer last summer I have wanted to revisit this brew and now I have my chance. My goal is a light hoppy brew with a very light color, a high percent alcohol and lots of hop bitterness.



Scott's Pale Ale

Brewer:	Scottieie		Email:	-
Beer:	Scott's Pale Ale		Style:	American Pale Ale
Type:	Extract		Size:	5 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	47 IBU
OG:	1.058		FG:	1.010
Alcohol:	6.2% v/v (4.9% w/w)
Boil:	minutes	SG 1.097	3 gallons
	6 lb. Light malt extract 2 lb. Rice extract
Hops:	1 oz. Cascade (6% AA, 60 min.) 1 oz. Northern Brewer (8.5% AA, 45 min.) 1 oz. Cascade (6% AA, 30 min.) 1 oz. Willamette (5% AA, 15 min.)

This recipe was generated by The Beer Recipator.

Comments: Wow, the pilsner malt was a lot lighter than I had anticipated and it will be a very light brew. The next time I brew this beer, I am going to subtract one pound of the rice syrup solids with 1 lbs. of carapils malt barley and and 1/2 lbs. of rice hulls. My guess is the carapils will add some extra flavor to the brew and the hulls will add some head to the beer. Of course I don't have the full scoop on how the beer will turn out, but will save that for a later post. My O.G. turned out to be 1.062 a tad higher than the 1.058 anticipated by the recipator.

Brew date: 1/16/10
Batch #: 13

Racked the Dark Honey Hefe'

Gravity Reading was ~1.012 at 66 degrees. The smell was out of this world. When I take a gravity reading I like to taste the wort and it was nice. Wonderful aroma like most hefe's I have had. The color is an amazing brown color, lighter than a traditional porter or stout. I can't wait to try this one!

Here is the link to the brew log for the Dark Honey Hefe'.

 Also, found a nifty little gadget here that calculates the percent alcohol by volume. This one weighs in pretty heavy at 7%. Mind you that I am just racking the beer and it has another week or two in secondary fermentation. Another hydrometer reading will be taken on bottling day to see what the final.....final gravity reading is.

Dark Honey Hefe'

Batch number 12 in the brew log.....

I have no idea how to leave well enough alone. I had a Northern Brewer, Bavarian Hefeweizen kit. Should be simple enough right. Follow directions, make beer. Yum!

Not me. I looked through the shelves and found honey begging to be added to the batch. I had some grains (1/2 lbs. cracked dark wheat and 1/2 lbs. cracked Simpson's Chocolate Malt) left over from another brew that I didn't use. I have had a dark wheat beer before and thought it was great. Now if I can get a good flavor combination from the phenols created by the yeast, the floral aromas from the honey and a bit of that chocolaty malt taste I might be on to something!

What did I end up making?


El Hefe's Bavarian Dark Honey Hefeweizen

Brewer:	Scottieie		Email:	-
Beer:	Bavarian Dark Honey Hefe'		Style:	Weizen/Weissbier
Type:	Extract w/grain		Size:	5 gallons
Color:	50 HCU (~22 SRM)		Bitterness:	14 IBU
OG:	1.063		FG:	1.010
Alcohol:	6.8% v/v (5.4% w/w)
Grain:	8 oz. British chocolate 8 oz. Flaked wheat
Boil:	minutes	SG 1.105	3 gallons
	7 lb. Wheat extract 1 lb. Honey
Hops:	1 oz. Spalt (6.75% AA, 60 min.)

Everything was brewed as you normally would, but in an effort to retain the honey flavors, I added the honey with only 5 minutes left in the boil. Boiling has a tendency to ruin these flavors and I wanted all the honey fragrance and flavor I could get.

Who really knows how this one will pan out, but the wort tasted nice. O.G. came in at 1.060, pretty close to what the recipator above had and it is in the coat closet for two weeks of seclusion with brief visits to observe bubblage activity.

Scott's Light & Hoppy Pale Ale - Reloaded

As you may or may not know, I like to brew beer. I have been brewing for just under 1 year and now that I feel like I am pretty decent brewer. I am an extract brewer meaning that I don't brew with all grain as I don't have the equipment. Most of my batches do have some grain in the brew, but not all of them. This recipe is an example of one that doesn't have any grain in the process.

I am going to start experimenting a bit with some recipes. Thus far I have one under my belt, what I dubbed the Really Light Pale Ale. What I intended with that batch was to create a light and hoppy pale ale through the use of some Rice Sugar in the recipe. You can read all about the old recipe in the link above, but to work towards perfecting that beer, I am going to try and up the gravity a bit on it, by using 6 lbs. of Pilsen Malt Syrup and 2 lbs. of rice syrup solids. I also intend on upping the bitterness, but am very interested in dry hopping 1 oz. of hops in this recipe to get the flowery aroma one gets when dry hopping depending on the type of hops.

Calculations were done using the Beer Recipator, found here.




Scott's Light & Simple Hoppy Pale Ale

Brewer:	Scottieie		Email:	-
Beer:	Scott's Light & Simple Hoppy Pale Ale		Style:	American Pale Ale
Type:	Extract		Size:	5 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	41 IBU
OG:	1.058		FG:	1.011
Alcohol:	6.1% v/v (4.8% w/w)
Boil:	minutes	SG 1.097	3 gallons
	6 lb. Light malt extract 2 lb. Rice extract
Hops:	2 oz. Styrian Goldings (5.5% AA, 60 min.) 1 oz. Styrian Goldings (5.5% AA, 30 min.) 1 oz. Styrian Goldings (5.5% AA, 15 min.) 1 oz. Styrian Goldings (aroma)

I will keep everyone posted as to the results of the brew after I brew it.

Bottled Batch 10 & 11......Full Brew Cabinet

Was almost out of brew, so I went on a tirade brewing 3 batches in about a months time. The Oatmeal Stout is turning out really well. After 2 weeks in the bottle it is smooth, well carbonated and getting better every time I try one. Sunday the 6th of Dec. I bottled the Ordinary Bitter and the Dry Irish Stout. I will post F.G.'s and some notes on both in the links to the beers, but they both are going to be great beers. The Dry Irish Stout's wort was ooh, la, la!

Batch Number 11: Dry Irish Stout - Northern Brewer

Been on a brewing kick here of late, this time brewing up a batch of Dry Irish Stout from a brew kit from Northern Brewer. This was a simple batch, with very few ingredients, just showing that it doesn't take much to brew a batch of beer.

Ingredients:

1 lbs. Simpsons Roasted Barley

6 lbs. Gold Malt Extract

1 oz. Nugget Hops @ 60 mins.

* 1 cup Brown Sugar

* Residue from this mornings Coffee in the French Press @ 15 mins.

1 Pkt. Safele S-04 Ale Yeast

* I can't leave well enough alone, so I went looking at what else I could throw into the mix.

Brew date: 11/23/09

Size: 5 gal.

O.G. 1.041 @ 80 = ~1.043

F.G.  1.016

Pretty straight forward batch of beer. Either the brown sugar or the coffee upped the specific Gravity a touch. Now it is all up to the yeast to make some beer out of sugar water.

Final Gravity to follow in a few weeks!

Notes: Wow, the wort on this beer is amazing. The coffee really comes through in the flavor. It is going to be a really dry stout and am excited for it to age a couple weeks in the bottle for carbonation. Should be good!

Home Made Wort Chiller - Cool Beer Fast

The left side goes in a water bath, the right into the wort pot.

After watching my friend Jason use his home made wort chiller, I had to have one. Jason gave me all the pro's and con's to his design, namely it works great, but he got the wrong size copper tubing. Knowing this, I went down and got the wrong size tubing as well (dumb), but since I was committed to the tubing after they cut it, I decided it would have to do. Smaller tubing will give you more surface area for heat exchange, wasting less water in the process.

This fits on the faucet.

I designed mine with two sets of coils, one for a cold water bath with ice cubes in it, the other to submerge into the wort. The need for the coil in the cold water bath isn't founded and was just an idea. I have tried it in a cold water bath and without, and not sure if there was a difference in chill times. The copper is easily twisted, and it is best to have your brew pot around to ensure that you will get it to fit. Also, use a bottle or large can to twist the copper around and if you are so lucky as to have some tubing benders, those make the work even easier.

When you are purchasing materials, make sure you know what size your faucet is. The faucet at the old house in Lawrence wouldn't have been able to use this, but our new place does.

When you use the chiller, make sure this end goes in the sink or a bucket!

How does it work you ask? Very well. I can cool a 3 gallon vat of wort in about 8 minutes, from boiling hot to about 90 degrees or so. Mixed with room temperature water, it is yeast pitchable.

Bottled Batch Number 9 Tonight - Finally Out of the Closet!

Bottled the Breakfast Stout tonight (11/22/09), got 51 - 12oz. bottles from the batch. A week or so from now and it and it will be ready to test! Couple more weeks and it should be well ready. Can't wait. The F.G. came in at 1.016 @ 60 degrees F. I didn't think it would be this high since I gave it 2 weeks to ferment. Wondering if the lactose in the recipe is responsible?

Batch Number 10: Ordinary Bitter

Brewed another batch tonight, this time a recipe from Austin Homebrew Supply. I am a huge fan of the British Bitter and this one was an easy batch to brew.

Ingredients:
1/2 lbs. Crystal 60L
1/2 lbs. 2 Row Barley
5 lbs. Extra Pale Malt Extract
2 oz. Fuggles hops (1.5 @ 60 and .5 @ 15 min.)
Irish Moss - Pinch at 10 min.

The O.G. was 1.041.
F.G. is 1.0135.

This beer is one of my favorite styles and am excited about trying it. Should be ready in a week or two..

Batch Number 9. Northern Brewer's Breakfast Stout

Brewed batch number 9 today, which was an inexpensive kit from Norther Brewer. The kit was the Breakfast Stout and was one of their cheapest kits available at $19.95. Initial brew day impressions are positive. The wort smelled great and my new home made wort chiller worked like a champ, cooling the 200 degree wort down in less than 10 minutes to a yeast-pitchable-ready 85 degrees.

Beer in the closet! I can't wait till it comes out!

Here are the kit's ingredients:

1.5 lbs. Flaked Oats
0.5 lbs. Simpson's Roasted Barley
3.5 lbs. Dark Malt Syrup
1.0 lbs. Lactose (non-fermenting sugar)
1 oz. Willamette Hops
1 pkt. Danstar Nottingham Ale Yeast
* 1+ Cup Molasses

* My addition. Really like the way it makes the beer taste and smell, especially since this is a breakfast beer.

Everything else is pretty standard, steep, boil, ferment, bottle, drink!

O.G. is 1.044

Just a note that this came out about 0.014 more than the recipe specified. I don't think that 1 cup of Molasses would add that much and I bet I didn't add enough H2O to my carboy. Darn the bad luck, guess we will see what happens. Pics. and F.G. will be posted in due time. Check back later.

Here are the results of this brew!

Batch Number 8. Really Light Pale Ale - Suggest A Name?

Cat approves of the finished product.

I made up a beer recipe that I thought I would be embarrassed to admit to making up. I wanted a really light, but bitter pale ale type of beer so I used rice syrup solids for some of my fermentable sugars. What I ended up with was something that I was surprised to say I really liked and has been well received by some other beer lovers.

The beer has a really light color at ~6 HCU's, a nice bitterness to it at around 41 IBU's and ended up with a ~5% alcohol by volume.

Here is the batch ingredients for a 4 gallon batch size:

- 4 lbs. light malt extract
- 1.5 lbs. rice syrup solids
- 2 oz. cascade hops
- 1 oz. goldings hops
- 1 pkt. Mutton's yeast
- bit of Irish moss

Pretty standard instructions:
- bring 3 gal. H2O to boil
- turn off heat
- add sugars
- turn on heat
- add hops at 60, 45 and 15 mins. into the boil
- add Irish Moss at 15 mins. left to aid in clarification.
- cool in carboy or bucket and add yeast at optimal yeast temperature
- ferment 1-2 weeks or until F.G. gets down to 1.010 or so.
- bottle and wait

Oh wait...relax....have a home brew through at least 100% of these instructions.

So, for the future, I am going to make a 5 gal. batch and change a few things about the recipe trying to give it a bit more hop as well as more sugar to increase the alcohol content as well as the flavor a bit. My idea is that the rice will add sugar for fermentation, but that sugar won't be adding too much in the way of flavor, kind of like an American Macrobrew but the hop will let you know that it definitely isn't that! I am also trying to achieve a high rate of attenuation and would like most of the sugars to be converted to alcohol for a dry crisp taste.

- 5 lbs. light malt extract
- 3 lbs. rice syrup solids
- 3 oz. cascade hops
- 2 oz. goldings hops
- 1 pkt. muttons dry yeast
- Irish Moss

I am going to dry hop 1 oz of the goldings hops in a secondary fermentation vessel for a week. The rest of the hops will be added at 60, 45, 30 and 15 mins. Otherwise pretty similar, with just a bit more fermentable sugar per batch size than what I did before.

Conversions were done using the Beer Recipator 2.2.

As I get this recipe tweaked out, I will be trying to think of a name. Anyone has any suggestions, send it my way.

As usual, pics to follow some time soon.

Batch Number 7: Arrowhead Alt Beir from Wind River Brewing Co.

Going in reverse to get all my brew batches online....

Here are the ingredients:

6 lbs. Amber Malt Extract
2 oz. Mt. Hood Bittering Hops
1 oz. Hallertau Aroma Hops
1/2 lbs. Crystal 60L Grain
1/2 lbs. Carapils Grains
Muttons Yeast Pkt.

O.G. 1.046
F.G. 1.013

5 Gallon batch
Cost from Wind River Brewing: $22.95

Great batch, actually just finished my last bottle the other day and it was really nice, kinda wet beer. I don't know if it is one of my favorite styles of beer, so I don't know how soon I will be brewing another one.