Stainless Steel

Status

Last week I found a stainless steel prep table at a yard sale….only $25! I’m hoping to use it for prepping for my brew days and bottling beer without running up and down stairs.

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Now I just need time to organize it…

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Brew Day: Easy Belgian

This brew is my first hurrah into using a Belgian Pilsner malt, and should make for something interesting.  Since I typically make up my own recipes (I keep it simple, no worries!) I figured I would just use the Belgian and some 10L and go for some sort of Belgian Blonde.  So, using my handy dandy Brewr app on my Android, I came up with something just within that style.  I also mixed it with the hop additions suggested by my Brooklyn Brew Shop recipe book for the “Well made Trippel” – Kent Golding and Saaz hops.

Recipe:

2.25 lb Belgian Pilsner
0.25 lb Caramel 10L
9g Kent Golding @ 60min
4g Saaz @ 5min

After setting up my corona mill next to my brand new (to me) Stainless Steel prep table, I got to grinding the grains!  I tried to grind them a little more fine than I usually do – my low efficiency is being caused somewhere in my process and I figured I would start fine and work my way up.

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Love the smell of ground malt!
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Mash and sparge, and sparge again for good measure

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I should get a slightly smaller boil kettle, I think I am a little too shallow – and barely came up with 1 gal wort this time around.

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Since I starting saving ice in 1 gallon bags, my wort chilling time dropped to less than 20 minutes.

I checked the gravity and I was kind of low, so I added some honey (1/2 cup, .25 lb) to boost it to 1.055, still 5 pts less than I wanted, but that 1/4lb honey was nearing the 10% adjunct level.

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The fermentation station!

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24 hours later, check out the foam from the bubbling sanitizer.

I hope you enjoyed the post, I will update when I bottle and eventually drink this tasty creation. Feel free to comment if you have questions, thanks for reading!

Brew Day: Chocolate Maple Porter

Today I am brewing a Porter, not that I am a big fan of dark beers, this recipe just sounded tasty. It is a blend of malts including American 2-row, chocolate malt and crystal 10 and 20. Yes, I changed the recipe. I didn’t have the exact malts (black patent) so I played a little. This porter will use fuggle hops and real Michigan maple syrup to (hopefully) create a nice, easy to drink beginner dark beer.

Recipe: (coming soon)

Since I recently discovered how little efficiency I’ve been getting, I multiplied the grain bill by 40% in hopes of hitting a reasonable OG.

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The first step in homebrewing is to pour a homebrew. Not sure who came up with the rule, but I plan on following it for now…the last thing I need is for the brewing police to show up….

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Mashing is done, sparge is done, time for the boil…

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Just like lobsters, hops scream when you boil them, but it’s ok – they taste better this way.

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At about the 59 minute mark, i poured in the maple syrup. After the wort was cooled, I racked it into my nice one gallon fermentors and took a gravity reading with my handy dandy refractometer…1.058! My goal was 1.048…but I’ll roll with this one, it’s better than being 10 points under!

Time to ferment!

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The yeast took a little while to get rolling, but just 24 hours later the krausen had peaked right at the top of the jug. Yay beer!

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Busy Busy!

I have been pretty busy lately, and have been putting off my next brew day for a while. Currently all my fermentors are empty, and I have a stock of about 40 bottles – blonde ale, pale ale, oktoberfest, apple crisp and raspberry wheat.

Crazy, gotta love small batches, not many brewers have that kind of a selection. Of course, the quality varies, especially since I’m still new to the game, but I still have plenty of tasty beer.

Tomorrow I plan on brewing a Chocolate Maple Porter. I have not been a huge fan of the darker, more robust beer, but I figure that I would rather make it than pay for something I don’t like. Anyways, I should have a post on the brew day up this weekend.

Happy brewing!

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