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Sunday, February 12, 2017

Beer!


As I look over my beer activities for this past week, I notice that two of my favorite things about brewing are both present.

On the one hand, I'm making a beer I've done before. I know what to do, what to expect, and I can look forward to the taste of the beer. There's absolutely nothing wrong with knowing what you're gonna get. That's why McDonald's and Budweiser have such success.
I remember being surprised at how much the yeast influence the flavor. I was told to expect banana and clove in the taste, but I really someone was being a bit snobbish in their evaluation. Then I tasted it. Sonofagun! Banana and clove!
Batch Size2.000 galBoil Size1.750 gal
Boil Time60.000 minEfficiency70%
OG1.062FG1.016
ABV6.0%IBU23.2 (Tinseth)
Color16.8 srm (Morey)Calories (per 12 oz.)206

Fermentables

Total grain: 3.500 lb
NameTypeAmountMashedLateYieldColor
Briess DME - Bavarian WheatDry Extract2.000 lbNoNo95%3.0 srm
Briess - 2 Row Brewers MaltGrain1.000 lbYesNo80%2.0 srm
Caramel/Crystal Malt - 120LGrain8.000 ozYesNo72%120.0 srm

Hops

NameAlphaAmountUseTimeFormIBU
Williamette3.0%1.000 ozBoil60.000 minPellet23.2

Yeast

NameTypeFormAmountStage
Windsor - Hefeweizen Ale YeastWheatDry1.0 tspPrimary











On the other hand, I made  a cream ale, something I always wanted to try, but never got around to. Strange, but I've never used corn in my beer, but some of my old favorites use a lot, and actually have a noticeable corn taste. I'm really looking forward to seeing how this comes out. I liked Genesee Cream Ale, and if I get close, I'll be happy.


Batch Size2.000 galBoil Size1.750 gal
Boil Time60.000 minEfficiency70%
OG1.051FG1.010
ABV5.3%IBU19.2 (Tinseth)
Color4.4 srm (Morey)Calories (per 12 oz.)168

Fermentables

Total grain: 3.500 lb
NameTypeAmountMashedLateYieldColor
Briess - 2 Row Brewers MaltGrain1.000 lbYesNo80%2.0 srm
Briess - Yellow Corn FlakesAdjunct1.000 lbYesNo75%0.8 srm
Briess DME - Pilsen LightDry Extract1.000 lbNoNo95%2.0 srm
Briess - Caramel Malt 10LGrain8.000 ozYesNo76%10.0 srm

Hops

NameAlphaAmountUseTimeFormIBU
Willamette4.5%0.500 ozBoil60.000 minPellet19.2
Willamette4.5%0.500 ozDry Hop0.000 sPellet0.0

Yeast

NameTypeFormAmountStage
Muntons aleAleDry0.500 tspPrimary


In both beers, I did what's called a partial mash. Most of the fermentable sugar comes from malt extract, to save time and space (necessary in a small apartment). But, I also get some sugars, and flavor, from actual grains and enzymes. A very easy way to accompish this is a method called "Brew in a bag". I need no extra equipment, except a big nylon bag, to line my pot.

It adds a couple of hours to my brewing session, but the extra time is well worth it.

Now, I wait. When the yeasties have finished their work, I can bottle, and see how I did.