The amber looks more like Guinness! I knew the chocolate malt was too much. Any ways bottling went okay. Will report back in 2 weeks on taste.
Added:
3/4 corn sugar for priming
boiled the water and added the sugar, then let it cool.
Ending S.G. 1.022
Potential Alcohol: 3.6% crap!
I'll get it next time!
Sunday, May 10, 2009
Alton Ale - Day 8
Fermenting is done, bottling went well. Will report in 2 weeks
Added:
3/4 corn sugar for priming
boiled the water and added the sugar, then let it cool.
Ending S.G. 1.021
Potential Alcohol: 4.3%
Added:
3/4 corn sugar for priming
boiled the water and added the sugar, then let it cool.
Ending S.G. 1.021
Potential Alcohol: 4.3%
Sunday, May 3, 2009
Luke's Amber Attempt #1 - Day 1
I love Amber! So I am over the next couple of years I'm going to try and make the best amber.
Here's attempt #1:
4 gal spring water
1 7lb bag of ice, cubed
6 1/2 lbs Amber malt
1/2 lbs 60 Crystal malt, milled
1/4 lb Black Patent malt, milled
1/4 lb Chocolate malt (I think I shouldn't have done this.)
1/2 tsp Irish Moss
1 vial Pacific Ale Yeast
Boiling Hops: 2 oz Domestic, Fuggles Hop pellets
Finishing Hops: 1 oz Mt. Hood Hops (loose)
I took 3 gals (probably should have been 2 gals) of spring water & all milled malt and brought it up at med-high heat to a boil. I let it simmer for 30mins. I then added the amber malt, stirring consistently, then the Fuggles. Let it go for 10 mins. Add irish moss. Cook for 5 mins. Finally add the finishing hops, take off heat, cover and let sit for 5mins. I removed the top after 5 mins and let it sit for 20 mins. Then I put ice and the last gallon of water in the primary. I strained the wort into the primary. I'm now waiting for the temp of the brew to go below 80 degrees before adding the yeast.
Starting S.G. : 1.045
Here's attempt #1:
4 gal spring water
1 7lb bag of ice, cubed
6 1/2 lbs Amber malt
1/2 lbs 60 Crystal malt, milled
1/4 lb Black Patent malt, milled
1/4 lb Chocolate malt (I think I shouldn't have done this.)
1/2 tsp Irish Moss
1 vial Pacific Ale Yeast
Boiling Hops: 2 oz Domestic, Fuggles Hop pellets
Finishing Hops: 1 oz Mt. Hood Hops (loose)
I took 3 gals (probably should have been 2 gals) of spring water & all milled malt and brought it up at med-high heat to a boil. I let it simmer for 30mins. I then added the amber malt, stirring consistently, then the Fuggles. Let it go for 10 mins. Add irish moss. Cook for 5 mins. Finally add the finishing hops, take off heat, cover and let sit for 5mins. I removed the top after 5 mins and let it sit for 20 mins. Then I put ice and the last gallon of water in the primary. I strained the wort into the primary. I'm now waiting for the temp of the brew to go below 80 degrees before adding the yeast.
Starting S.G. : 1.045
Alton's Ale - Day 1
So I caught Alton Brown's, from the Food Network's Good Eats, episode on brewing an easy good brew. It's a half mash, so I decided to give it a try. This is my first half mash.
Here's the official recipe:
http://www.foodnetwork.com/recipes/alton-brown/good-brew-recipe/index.html
Ingredients:
4 gals spring water
1 7lb bag of ice, cubed
1/2 lb Crystal Grain 40, milled
7 lb light liquid malt
1 oz Mt. Hood hops
1 3/4 oz Kent Goldings hops
1/2 tsp Irish moss
1 vial British Ale yeast
I followed the instructions pretty much to the tee.
Starting S.G.: 1.050
In 7 days, I'll check the bubbler.
Here's the official recipe:
http://www.foodnetwork.com/recipes/alton-brown/good-brew-recipe/index.html
Ingredients:
4 gals spring water
1 7lb bag of ice, cubed
1/2 lb Crystal Grain 40, milled
7 lb light liquid malt
1 oz Mt. Hood hops
1 3/4 oz Kent Goldings hops
1/2 tsp Irish moss
1 vial British Ale yeast
I followed the instructions pretty much to the tee.
Starting S.G.: 1.050
In 7 days, I'll check the bubbler.
Friday, December 26, 2008
Friday, December 12, 2008
Hard Apple Cider - Day 10
Cider transfered into 2 - 1 gal carboys.
I'm going to give it a week to two weeks in the carboys. Update next Friday.
Saturday, December 6, 2008
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