Date of fermentation: 12/09/2012
Name of brew: Bogo Cider (Cider #1)
Batch size: 5 gallons
Drinking: Water (following a mild hangover from Lagunitas Cappucino Stout and my own Harry Porter)
Ingredients:
5 Gallons of Safeway brand 100% apple juice from concentrate with added Vitamin C
Brown Sugar to increase gravity and add flavor
Original gravity of Apple Juice was 1.048 at around 70 degrees
Boosted the gravity by adding light brown sugar until the gravity was 1.60
Pitched yeast at room temperature after adding 1/2 tsp of yeast nutrients
1 Packet of Fermentis Saflale S-04 ale yeast
Preparation:
Open apple juice, pour in fermenter, measure gravity. Add brown sugar to boost gravity, mix. Add yeast nutrients, add yeast, seal up the fermenter. Relax.
Temperature when yeast pitched: ~70 degrees
Original Gravity: 1.048 at 70 degrees, boosted to 1.060 by adding light brown sugar
Date when racked to secondary: N/A
Gravity when racked: N/A
Date when bottled: 1/19/2013
Amount of priming sugar: ~4.5oz
Final gravity: 1.000 @ 64 degrees
Approximate alcohol by volume: ~7.9%
Notes:
I used the cider episode from BrewingTV on youtube as the basis for this recipe with changes based on availability.
http://www.youtube.com/watch?v=4tDP1ubIci8
When bottling, the cider already had some minor carbonation because of this, I decided to cut down the amount of bottling sugar used to ~4.5oz in hopes of not having exploding bottles.
Sunday, December 9, 2012
Sunday, December 2, 2012
The Flood (Maibock), Brew #5
Date of brew: 12/01/2012
Name of brew: The Flood (brew #5)
Batch size: 5 gallons
Drinking: Harry Porter (Smoked Porter recipe from Brewmeister, brew #3)
Ingredients:
9.9 lbs. of Briess CBW Pilsen Light Malt Extract
0.5 lbs. of two-row malt
1.5 oz. Mt. Hood hops (boiling, 60 mins.)
0.5 oz. Mt Hood Hops (flavor, 30 mins.) subbed for Vanguard Hops
1.0 oz Saaz Hops (flavor, 15 mins.) subbed for French Strisselspalt Hops
2 Packets of Fermentis Saflager S23 lager yeast
Preparation:
I toasted the two-row malt in a toaster oven for 10 minutes before milling, while still at Brewmeister. When I began brewing, I found my thermometer had been broken so I had to guess at when the water reached 160 degrees to steep the malt. Once, I thought the temperature of the water reached 160 degrees, I added the malt in a grain bag to the 2 gallons of water and steeped it for 30 minutes.
After steeping for 30 minutes, I turned the burner back on, added the 9.9 lbs. of light malt extract and 1.5 oz. of Mt. Hood Hops. After boiling for 30 minutes, another 0.5 oz. of Mt. Hood Hops were added. 15 additional minutes of boiling before adding the 1.0 oz. of Saaz Hops.
After boiling, I added the hot wort to 2 gallons of cold water and then topped up to 5 gallons in my primary. I gave the brew an ice bath for about an hour, stirring occasionally until the temperature was an estimated 80 degrees. I then pitched two packets of yeast, covered and placed in the freezer for fermentation at 55 degrees.
Temperature when yeast pitched: ~80 degrees
Original Gravity: 1.072 at 80 degrees, adjusted to 1.074 at 60 degrees
Diacetyl Rest: 59 degrees for 36 hours
Date when racked to secondary: 12/9/12
Gravity when racked: 1.020
Lagering Temperature: 35 degrees
Date when bottled: TBA
Amount of priming sugar: TBA
Final gravity: TBA
Notes:
I started with another recipe from The Complete Joy of Homebrewing but had to switch a couple things up on the fly. This is adapted from the Elementary Penguin Maibock.
Brewmeister did not have the French Strisselspalt or Vaguard Hops so they were substituted with additional Mt. Hood and Saaz Hops when I was in store. Additionally, I pitched two packets of lager yeast in attempts to avoid making a yeast starter, time will tell if this works or if I must go back and make a yeast starter and pitch again.
Name of brew: The Flood (brew #5)
Batch size: 5 gallons
Drinking: Harry Porter (Smoked Porter recipe from Brewmeister, brew #3)
Ingredients:
9.9 lbs. of Briess CBW Pilsen Light Malt Extract
0.5 lbs. of two-row malt
1.5 oz. Mt. Hood hops (boiling, 60 mins.)
0.5 oz. Mt Hood Hops (flavor, 30 mins.) subbed for Vanguard Hops
1.0 oz Saaz Hops (flavor, 15 mins.) subbed for French Strisselspalt Hops
2 Packets of Fermentis Saflager S23 lager yeast
Preparation:
I toasted the two-row malt in a toaster oven for 10 minutes before milling, while still at Brewmeister. When I began brewing, I found my thermometer had been broken so I had to guess at when the water reached 160 degrees to steep the malt. Once, I thought the temperature of the water reached 160 degrees, I added the malt in a grain bag to the 2 gallons of water and steeped it for 30 minutes.
After steeping for 30 minutes, I turned the burner back on, added the 9.9 lbs. of light malt extract and 1.5 oz. of Mt. Hood Hops. After boiling for 30 minutes, another 0.5 oz. of Mt. Hood Hops were added. 15 additional minutes of boiling before adding the 1.0 oz. of Saaz Hops.
After boiling, I added the hot wort to 2 gallons of cold water and then topped up to 5 gallons in my primary. I gave the brew an ice bath for about an hour, stirring occasionally until the temperature was an estimated 80 degrees. I then pitched two packets of yeast, covered and placed in the freezer for fermentation at 55 degrees.
Temperature when yeast pitched: ~80 degrees
Original Gravity: 1.072 at 80 degrees, adjusted to 1.074 at 60 degrees
Diacetyl Rest: 59 degrees for 36 hours
Date when racked to secondary: 12/9/12
Gravity when racked: 1.020
Lagering Temperature: 35 degrees
Date when bottled: TBA
Amount of priming sugar: TBA
Final gravity: TBA
Notes:
I started with another recipe from The Complete Joy of Homebrewing but had to switch a couple things up on the fly. This is adapted from the Elementary Penguin Maibock.
Brewmeister did not have the French Strisselspalt or Vaguard Hops so they were substituted with additional Mt. Hood and Saaz Hops when I was in store. Additionally, I pitched two packets of lager yeast in attempts to avoid making a yeast starter, time will tell if this works or if I must go back and make a yeast starter and pitch again.
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