Ingredients-
Grain:
4 lbs 2 Row Pale Malt
1 lb Crystal 40L
Hops: (still slightly wet)
1.5 oz Mystery Hop @ 60
1.5 oz Mystery Hop @ 30
1.5 oz Mystery Hop @ 10
3.1 oz Mystery Hop @ Dry Hop
Yeast:
Safale 05, 2nd Generation, Half Pitch
O.G. 1.063
26SEP2011- Brewing went really easy. This is a two gallon batch. I upgraded from a two gallon cooler to a three gallon one which works better for a little bit bigger batch.
Monday, September 26, 2011
Friday, September 23, 2011
Keezer
So I finally got to working on the Keezer. It was amazing that I was able to get it done the same week as my son Calvin was born. Just goes to show how awesome my wife is.
Basically I built the collar with 2X6's for the main run and 4X6's for the corners. I built it with a gap in the middle and 1X8's on the inside so it drops into the freezer. Then I caulked the cracks to seal it up, used spray foam insulation, let it dry and then cut off the excess. After that I capped it with 1x6's, used a table saw to cut the caps to size with just a little over hang on the front and used a router to make it flush before sanding it smooth. After staining and sealing the wood I lined up and installed the lid and plugged it into the johnson control after programming it to the correct temps.
I have installed one tap so far and will work on the other two that I already own when I have time, and get the last five in when I have money for them. When all is said and done there will be eight taps ready to go.
UPDATE 26SEP2011: I got the other two taps installed. Now I just need to devise a plan to get enough extra money for five more.
Basically I built the collar with 2X6's for the main run and 4X6's for the corners. I built it with a gap in the middle and 1X8's on the inside so it drops into the freezer. Then I caulked the cracks to seal it up, used spray foam insulation, let it dry and then cut off the excess. After that I capped it with 1x6's, used a table saw to cut the caps to size with just a little over hang on the front and used a router to make it flush before sanding it smooth. After staining and sealing the wood I lined up and installed the lid and plugged it into the johnson control after programming it to the correct temps.
I have installed one tap so far and will work on the other two that I already own when I have time, and get the last five in when I have money for them. When all is said and done there will be eight taps ready to go.
UPDATE 26SEP2011: I got the other two taps installed. Now I just need to devise a plan to get enough extra money for five more.
Tuesday, September 6, 2011
Burnt Mallow IPA
Ingredients-
22 lbs 2 row pale malt
1 lb Munich
2 lbs Crystal 40L
1 lb Crystal 20L
Hops-
2 oz Magnum @ 60
2 oz Centennial @ 30
2 oz Mt Hood @ 15
3 oz Mt Hood @ 10
1 oz Mt Hood @ 5
8 oz Mt Hood Dry Hop in primary
Whirfloc @ 15
Yeast-
Safale American 05
O.G. 1.055
Again my gravities are a little low but brew day was pretty awesome. No real snags or hang ups, just a beautiful sunny morning hanging out with Bryan while we brewed. This is a ten gallon batch that Bryan and I will be splitting. There was a small leak on my brew kettle after I cleaned out the ball valve. It would drip a small amount sweet wort onto the brew sculpture and burn. At the end Bryan convinced me to try it. It smelled like caramel and tasted like an over burnt marshmallow, hence the name.
24SEP2011: Transferred to secondary. Gravity is down to 1.010 giving about 5.9% ABV which is perfect for this beer. Tried a sip, the bitter comes through but not super powerful, a lot of hoppy aroma and good malt character.
22 lbs 2 row pale malt
1 lb Munich
2 lbs Crystal 40L
1 lb Crystal 20L
Hops-
2 oz Magnum @ 60
2 oz Centennial @ 30
2 oz Mt Hood @ 15
3 oz Mt Hood @ 10
1 oz Mt Hood @ 5
8 oz Mt Hood Dry Hop in primary
Whirfloc @ 15
Yeast-
Safale American 05
O.G. 1.055
Again my gravities are a little low but brew day was pretty awesome. No real snags or hang ups, just a beautiful sunny morning hanging out with Bryan while we brewed. This is a ten gallon batch that Bryan and I will be splitting. There was a small leak on my brew kettle after I cleaned out the ball valve. It would drip a small amount sweet wort onto the brew sculpture and burn. At the end Bryan convinced me to try it. It smelled like caramel and tasted like an over burnt marshmallow, hence the name.
24SEP2011: Transferred to secondary. Gravity is down to 1.010 giving about 5.9% ABV which is perfect for this beer. Tried a sip, the bitter comes through but not super powerful, a lot of hoppy aroma and good malt character.
Ruby Clone
This one is for Steph
Ingredients:
Grain-
11 lbs 2 Row Pale Malt
Hops-
1 oz Mt Hood @ 30
1 oz Mt Hood @ 10
Yeast-
Safale American 05
Raspberry-
Will make a raspberry puree and it into secondary
O.G. 1.041
I'm not hitting my gravities and am not sure why. I'm thinking my handheld thermometer might be off so I will try that. Or possibly I'm disturbing my grain bed too much and I'll try the pie plate technique.
24SEP2011: I forgot to update when I transferred to secondary and tertiary. I added two pints of raspberries into secondary and cold crashed in tertiary. Today I kegged it so it should be ready in a couple of days. Gravity hit 1.004 making it 4.8% ABV which is about right for this beer.
Ingredients:
Grain-
11 lbs 2 Row Pale Malt
Hops-
1 oz Mt Hood @ 30
1 oz Mt Hood @ 10
Yeast-
Safale American 05
Raspberry-
Will make a raspberry puree and it into secondary
O.G. 1.041
I'm not hitting my gravities and am not sure why. I'm thinking my handheld thermometer might be off so I will try that. Or possibly I'm disturbing my grain bed too much and I'll try the pie plate technique.
24SEP2011: I forgot to update when I transferred to secondary and tertiary. I added two pints of raspberries into secondary and cold crashed in tertiary. Today I kegged it so it should be ready in a couple of days. Gravity hit 1.004 making it 4.8% ABV which is about right for this beer.
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