Stacey's Brew Blog » homebrew

Beer 4 – Jackies Beer – Recipe

sunsetslave — Tue, 26 Oct 2010 04:30:29 +0000

Some poking around has lead me the make this recipe for Jackie’s beer (her comments and alterations to follow)

Jackies Route 113 IPA

Brewer:

Jackie

Email:

Beer:

Jackies Route 113 IPA

Style:

India Pale Ale

Type:

Extract w/grain

Size:

5 gallons

Color:

14 HCU (~9 SRM)

Bitterness:

113 IBU

OG:

1.088

FG:

1.014

Alcohol:

9.6% v/v (7.5% w/w)

Grain:

1 lb. American 2-row
1 lb. British pale

Steep:

25 Min in a grain bag at 160°.

Boil:

60 minutes

SG 1.147

3 gallons

9.9 lb. Light malt extract
1 lb. Light dry malt extract

Hops:

3 oz. Nugget (12% AA, 60 min.)
2 oz. Nugget (12% AA, 45 min.)
1.75 oz. Cascade (6% AA, 30 min.)
1.75 oz. Cascade (6% AA, 15 min.)

Carbonation:

5oz priming sugar boiled in 2 cups water.

Beer 3 – Ferment

sunsetslave — Mon, 12 Apr 2010 07:06:10 +0000

The beer started showing signs of fermentation in 12 hours or so with fairly rapid bubbles through the airlock. About a week and a half in, the airlock had slowed to a crawl and I finally found some new vinyl tubing (my old tube was too dirty to clean) to transfer my beer to my brand new (read: found on the street) secondary fermenter.

While transferring, I found a large portion of the yeast had floated to the top of the primary and smelled awful, but the beer below, flowing into the secondary, smelled amazing, like a mountain of oranges with sugar on top. I did my best to leave the floating yeast cake in the primary.

As I was advised in the brew shop, I topped off my secondary fermenter; it took almost 2 pints of water to limit the exposed surface area. Which it appears may not have been necessary. The transfer to the secondary reawakened enough yeast to overflow my airlock and now, after almost a week in the secondary, the airlock is going every three seconds like clockwork.

As I found the incredible reawakening of my yeast a bit odd I looked it up. Apparently WLP400 (the yeast I used) takes about 3 weeks to reach terminal gravity and many people recommended stirring it regularly which would explain the resurgence after the transfer.

See you on bottling day,

Stacey

Beer 3 – Thoughts and Ideas

sunsetslave — Wed, 03 Mar 2010 03:36:47 +0000

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

sunsetslave — Wed, 03 Mar 2010 02:46:47 +0000

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