Home Beer Brewing Recipes
how to home brew beer, Making beer, homebrewing

Homebrew Wednesday – 25 gallons of Beer on the Wall + Upcoming Free Homebrew Giveaway

Posted by admin | Brew Updates | Posted on November 16th, 2011

Homebrew Wednesday – 25 gallons of Beer on the Wall + Upcoming Free Homebrew Giveaway

Keep tuned in for the Free Homebrew Giveaway Rules soon!

How to Make a Yeast Starter

Posted by admin | Tips And Techniques | Posted on November 16th, 2011

Instructions to make a Yeast Starter with no fancy flasks

Ingredients
1/2 cup Dry Plain Extra Light Malt Extract
4 cups Water
Washed Yeast

Heat water in sauce pan. Add dry malt extract right before the boil. Boil for 15 minutes with lid on in the last 5 minutes. Cool in ice bath until its about 105° F. Add Washed Yeast. Let sit with lid on, swirling occasionally until bubbles start to form about 5 – 6 hrs.

Blonde Ambition Ale – Extract Recipe

Posted by admin | Malt Extract | Posted on November 11th, 2011

Ingredients
1 cans (3.3lbs) Munton Malt Extract – Extra Light
3 lbs M&F Dry Malt Extract – Extra Light
1 lb Weyermann Carapils Malt
8 oz. Apollo – Whole Hops 19%AA
Wyeast American Ale II – Yeast Starter

* Steep carapils malt in 5 gallons of water until temperature reaches 170° F
* Add Malt Extracts and Boil for 60 mins
* Add 4oz Apollo Hops @ 60mins
* Add 4oz Apollo Hops @ 1 min
* Chill and Pitch Yeast

Homebrew Wednesday + Honey Mead + New Carboy + What’s in the Frig

Posted by admin | Brew Updates | Posted on November 11th, 2011

Homebrew Wednesday – Headless Horseman Pumpkin Ale Update

Posted by admin | Brew Updates | Posted on November 11th, 2011

Headless Horseman’s Pumpkin Ale

Here’s the video for the recipe. http://youtu.be/dSb2KVlm8Vg

5.0% ABV

Appearance — Dark Cooper — Brown, 2 Finger Head, Lacing — Excellent

Smell — Rich Brown Sugar, Coffee, Touch of Pumpkin

Taste –Coffee, Butter Biscuit, Some Pumpkin, hint of Dark Chocolate, and Maple, Creamy Mouthfeel, Good Carbonation, Afterthought of Oak, Earthy, Smokey, Spice — Nutmeg

Possible Adjustments
This makes a great base for a possible Octoberfest or Brown Ale. Vienna Malt and Crystal Malt overpower the pumpkin favor. Less Vienna Malt and more pumpkin spice.

Lamb of God Traditional Honey Mead

Posted by admin | Brew Recipes | Posted on November 2nd, 2011

Ingredients
15 lbs Wildflower Honey
1 tbsp Gypsum
4 tsp Acid Blend
1/4 oz Yeast Extract
1/4 oz Irish Moss
1 oz Red Star Cote des Blancs

* Add Honey, Gypsum, Acid Blend, & Irish Moss to 5 gallons of Boil Water
* Boil 15-20 Minutes
* Rehydrate Yeast in 1/4 cup 100 – 105° F water with yeast nutrients
* Chill and Pitch

Notes:
Ingredient Cost – $82.16
10/21/11 Original Gravity = 1.102
10/23/11 Fermentation Lock place on Carboy

Homebrew Wednesday – Hob Nobbin Porter Update

Posted by admin | Brew Updates | Posted on November 2nd, 2011

Here’s the video for the recipe. http://youtu.be/8KCBVqUWdhs

Batch Cost = $29.05
5.1% ABV

Appearance — Black, No Head (1 Finger Head from Keg), Lacing – Poor (Ave from Keg)

Smell — Burnt, Dark Chocolate, Soy Sauce

Taste –Molasses, Toffee, Espresso, tint of Oak, Finish of Burnt, aftertaste of Dark Chocolate, hint of Lemon Tartiness, Mouthfeel – Strong Body, Mild Carbonation,

Overall Impression
This is definitely a Robust Porter, bordering on a Stout. You need to enjoy the burnt espresso like quality to enjoy this beer. Not for everyone. Not much floral character, maybe more finishing hops next time.

How to Force Carbonate Homebrew Beer in a 5-gallon soda (Cornelius) keg

Posted by admin | Tips And Techniques | Posted on October 25th, 2011

Here’s a demonstration of how to force carbonate a keg of homebrew. First, chill your beer in the keg to about 40° F. Set your CO2 regulator to about 25 psi connect in to the gas side of your cornelius keg. Lay the keg on it’s side with the gas side on the top. Gently rock the keg back and forth for about 5 -10 minutes. This rocking helps dissolve the CO2 into the beer. Put your keg back in the refrigerator and let sit overnight for the foam to settle.

Hob Nobbin Porter – All- Grain Recipe

Posted by admin | All-Grain, Brew Recipes | Posted on October 21st, 2011

Ingredients
8 lbs Munton & Fison 2-row Pale Malt
1 lb Crystal Malt 40L
3/4 lb Chocolate Malt
1/4 lb Black Patent Malt
1 oz Chinook Hop Pellets 11.8% AA
1 oz Fuggles Hop Pellets 4.2% AA
1 pkg Wyeast London Ale 1028

*Add All Malt to 2.5 gallon (10qts) to 145° F water and mix well to stabilize between 130 – 135° F for 30 min.
*Add 5 quarts of boiling water to raise the temperature to 155° F for 45 min.
*Sparge at 170° F w/ 5 gallons of water to collect 6 gallons of wort.
+Boil Malt & Add 1/2oz Chinook Hops at 60min.
+Add 1/2oz Chinook Hops at 30min.
+Add 1oz Fuggles at 1 min
*Chill & Pitch

Notes:
Ingredient Cost – $29.05
10/14/11 Original Gravity = 1.050
10/16/11 Fermentation Lock place on Carboy
10/23/11 Racked to Soda Keg.
Final Gravity = 1.012.
5.1% ABV

Homebrew Wednesday – Bust-a-Nut Brown Ale Update

Posted by admin | Brew Recipes, Brew Updates | Posted on October 19th, 2011

Bust-a-Nut Brown Ale

Ingredients
2 cans (3.3lbs) Briess – Amber
1/2 lb Crystal Malt 40L
1/2 lb Crystal Malt 120L
1/2 lb Toasted Malt
1/2 lb Chocolate Malt
2 oz Cascade Hops (Pellets)
1 oz Saaz Hops (Plugs)
1 pkg Wyeast British Yeast

Steep Crystal Malts, Toasted Malt, and Chocolate Malt in water. Heat water and remove grains at 170 degree.
+ Add Malt Extract and boil for 60 mins
+ Add 1 oz Cascade @ 60 min.
+ Add 1 oz Cascade @ 30 min.
+ Add 1 oz Saaz @ 1 min.
+ Chill and Pitch Yeast in Carboy