The 1/2 pound of Klages malt was toasted in a 350 degree oven for 10 minutes. The mash was done using Papazians temperature-controlled method. The Willamette hops are added after the boil, while chilling with an immersion chiller. The yeast is rehydrated in 1/2 cup of 100 degree water. Perle pale was a beautiful light-golden […]

Make toasted barley into a tea. Bring flaked barley to boil. Sparge with kitchen strainer and boiling water. Boil extracts and Cascade hops. Add Northern Brewer. Cool and Pitch. This makes what I consider to be an excellent porter. Fermentation seemed to take off and I bottled within 7 days of brewing. Fermentation took place […]

Gravity: OG: 1.066 TG:1.014-1.018 1. use 2.5 gallons water to sparge 2. add 2/3 of bittering hops 45 min before end of boil; add remaining third 15 min before end of boil. Add whole finishing hops at the end of boil. 3. Pitching and fermentation temperature: 46-50F 4. Use 1 quart yeast starter or 2/3 […]

Add grains to 3.5 gallons cold water. Heat to 150 degrees and maintain for 90 minutes, stirring constantly. Used 4.5 gallons 170 degree sparge water. Collected 6 gallons wort. Boiled 60 minutes. Add Cluster at beginning of boil. Add 11.4 grams Cascade at 50 minutes. Turn off heat after 1 hour boil, and let last […]

Brew coffee using 2 scoops coffee to 12 oz. cold water. Steep flaked barley and cracked black patent for 45 minutes. Bring 1.5 gallons water to a boil in brewpot, sparge in grains, and add extract and boiling hops. Boil for 50 minutes. Add chocolate and flavoring hops and boil for 10 more minutes. Remove […]

Steep crushed grains at 148-152 for 1 hour in 2 gallons water. Sparge into brew pot; Bring to a boil. Add gypsum, malt extract & corn sugar; Add the hops per schedule. After 1 hour of vigorous boil, pour into sterilized fermenter. Add ice to make 5 gallons or 75 degrees (whichever comes first). Add […]

Grains mashed in a RIMS. Extracts added to boil. Forgot my Irish Moss . I used Wyeast London Ale because its what I had. I brewed a high-gravity bock last weekend, and wonder what I can do to get as complete a fermentation as possible. My SG reading was 1.136, part of which I think […]

Baked all hops for 1 hour at 300 degrees and left 3 days in the open air. Mash grains and flaked wheat in 14 quarts of 130 degree water with 1 tsp gypsum added, for 5 minutes. Protein rest for 20 minutes at 140 degrees. Starch conversion for 60 minutes at 158-155 degrees. Mash out […]

Gravity: OG: 1.066 TG:1.014-1.018 1. use 2.5 gallons water to sparge 2. add 2/3 of bittering hops 45 min before end of boil; add remaining third 15 min before end of boil. Add whole finishing hops at the end of boil. 3. Pitching and fermentation temperature: 46-50F 4. Use 1 quart yeast starter or 2/3 […]