Stacey's Brew Blog
Brewing and drinking beer
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Archive for March, 2010
Beer 3 – Brew day
time line bulleted process for this brew
- Clean
- Steep grain in 2.5 3 gallons of water at 155F for 45 Min
- Remove grain and come to a boil
- Add honey and malt extract
- Return to boil
- Add bittering hops (.5 oz Citra 11.1% aau) and .75 oz bitter orange peel boil for 15 Min
- Add one lb LDME
- Boil for 30 Min
- Add finishing hops (.25 oz Amarillo 8.7% aau) and boil for 5 Min
- Add crushed coriander (1 oz), remaining bitter orange peel (.25 oz), sweet orange peel (1 oz), lemon balm (1 oz – 1 cup of tea), and chopped angelica root (1 oz – 1 cup of tea)
- Boil for 10 Min
- Remove from heat and cool quickly
- Combine with 2.5 gallons of water in fermenter
- Measure gravity
- Pitch yeast
original gravity 1.05 at 75F
Beer 3 – Recipe modifaction/shopping
Went to the home brew shop today, swapped out some of the hops, and made a few minor substitutions in the grain, gonna start cleaning tonight and brew tomorrow.
This web page generated by The Beer Recipator.Bard’s, gluten free beer
“Ingredients: Water, Sorghum, Hops, Yeast”
Tastes a lot like molasses (almost a little burnt flavor) but with a much smoother mouth feel, not nearly so thick.
wikipedia tells me
In China, sorghum is fermented and distilled to produce maotai, which is regarded as one of the country’s most famous liquors.
and
Sorghum is in the subfamily Panicoideae and the tribe Andropogoneae (the tribe of big bluestem and sugar cane).
witch I’m guessing is why it was chosen as a fermentable material to replace wheat, barley, rye and oats. Though I wonder if that would make this not beer but maotai. Also I’m gonna say the relation to sugar cane would explain the molasses flavour.
While hops are on the ingredient list they are almost non existent in the flavour profile leaving a very sweet sweet beer.
need to make a rating system for my reviews …. rating coming soon.
Reviewing (drinking) away,
Stacey
Beer 3 – Thoughts and Ideas
My first attempt at a recipe with help from The Beer Recipator. Comments welcome and encouraged… please.
Wonky Wit
Brewer: Stacey R Email: sunsetslave@gmail.com URL: http://brew.misocat.org Beer: Wonky Wit Style: Belgian White (Wit) Type: Extract w/grain Size: 5 gallons Color: 8 HCU (~6 SRM) Bitterness: 14 IBU OG: 1.066 FG: 1.018 Alcohol: 6.2% v/v (4.8% w/w) Grain: 1.25 lb. Belgian pale 1.25 lb. Wheat malt
1.25 lb. Flaked wheat
Boil: 60 minutes SG 1.131 2.5 gallons 1.50 lb. Light dry malt extract 2 lb. Honey
3.3 lb. Light malt extract
Hops: 1.75 oz. Saaz (3.75% AA, 60 min.) .75 oz. Bitter orange peel (0% AA, 60 min.)
0.75 oz. Hallertauer (4.25% AA, 10 min.)
.75 oz. Bitter orange peel (0% AA, 5 min.)
.5 oz. Sweet orange peel (0% AA, 5 min.)
.5 oz. Coriander (0% AA, 5 min.)
Beer 2 – Bottling and Delivery
Better late than never…
Final corrected gravity: 1.02
So while transferring from the primary to the bottling bucket I forgot to close the spout on the bottling bucket so I lost almost a gallon of beer to the floor. Not fun but not the end of the world. Cleaned up pretty easy with a big towel… that I put in the laundry and forgot about, encouraging the growth of lots and lots of mold. It washed out so it’s all ok but Jackie will make fun of me for the rest of time.
After the spill it all went into bottles without incident and was given this label:
After a week or 2 it was delivered to Lee.
Hooray beer!
Stacey
