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Bavarian Hefeweizen – brew day

Published on March 27, 2011 in beer. 0 Comments Tags: , , , , , .

Northern Brewer Bavarian Hefeweizen extract kit. Here is their description:

A medium-bodied, effervescent ale practically exploding with yeast and wheat malt character – kind of like a liquid multigrain bread. One of the signature brews of Bavaria, Hefeweizen is a medium-bodied, effervescent ale practically exploding with yeast and wheat malt character – kind of like a liquid multigrain bread. Our kit is 100% traditional—cloudy, malty, and spicy, with a smooth mouthfeel and dense, whipped-cream head. Serve in a tall glass “mit hefe” – swirl the bottle to make sure you get all the yeast!

Bavarian Hefeweizen
Extract kit from Northern Homebrewer, Milwaukee, WI

Target OG: 1.049

Malt 1: 6 lbs. Gold Malt LME (60 min)
Malt 2: 1 lb. Wheat dry DME (60 min)

Adjunct: 1 tsp Irish Moss (15 min)

Hop 1: 2 oz Tettnang (60 min)

Yeast: Wyeast 3068 Weihenstephan Wheat Yeast (64°-75°F)

Boiling Schedule:
Collected 2.5 gallons of water. Steep grains at 125°F for 20 minutes. Bring to a boil. Remove water from heat and mix Malt. Add 6 drops of Fermcap to reduce boil foam. Bring water back to a boil. Add Hop 1 @ 60 minutes. Add malt 1 and malt 2 addition at 15 minutes. Add Irish Moss with 15 minutes left in the boil.

Notes:
I’ll leave in the primary for about 2 weeks and then begin taking daily hydrometer readings – when hydrometer readings are the same on consecutive days, primary fermentation is complete. Bottle with 6 oz of corn sugar. Bottle condition for up to 2 weeks.

My actual OG was 1.049. I pitched @ 64° and fermented @ 66-68°.

Scottish Wee Heavy – Brew day

Published on March 12, 2011 in beer. 0 Comments Tags: , , , , , .

Northern Brewer Scottish Wee Heavy extract kit. Here is their description:

Some Scottish historians theorize that Charles Stuart didn’t flee Scotland after the failed 1745 uprising; instead, he had a few too many Wee Heavies in the Outer Hebrides and then just sort of woke up in France. History may keep her secrets, but you can share the experience of a Wee Heavy. There’s a little Jacobite Revolution in every bottle. These are the very strongest of all Scottish ales, with a garnet-brown hue, profound maltiness and high alcohol content. Our Wee Heavy showcases complex toffee and vinous notes and a restrained hop character. Best imbibed in small doses, this kit continues to develop with age and is great for cellaring.

Scottish Wee Heavy
Extract kit from Northern Homebrewer, Milwaukee, WI

Target OG: 1.083

Malt 1: 6 lbs. Gold Malt LME (60 min)
Malt 2: 6 lbs. Dark Malt LME (15 min)

Adjunct: 1 tsp Irish Moss (15 min)

Grain 1: 0.5 lbs Simpsons Crystal
Grain 2: 0.375 lbs Dingemans
Grain 3: 0.125 lbs Simpson Roasted Barley

Hop 1: 2 oz Northern Brewer (60 min)

Yeast: Wyeast 1728 Scottish Ale Yeast (55°-70°F)

Boiling Schedule:
Collected 2.5 gallons of water. Steep grains at 125°F for 20 minutes. Bring to a boil. Remove water from heat and mix Malt. Add Fermcap to reduce boil foam. Bring water back to a boil. Add Hop 1 @ 60 minutes. Add second malt addition at 15 minutes. Add Irish Moss with 15 minutes left in the boil.

Notes:
I accidently dropped my stir bar magnet from my fingers into my starter right before pitching. I pitch yeast @ about 60°. My fermentation temps are 61-62°. I’ll leave in the primary for about 4 weeks and then begin taking daily hydrometer readings – when hydrometer readings are the same on consecutive days, primary fermentation is complete. Bottle with 6 oz (3/4 c.) of corn sugar. Bottle condition for up to 2 weeks.

My actual OG was 1.081. I pitched @ 60° and fermented @ 61°.


Big Honkin’ Stout – brew day

Published on December 30, 2010 in beer. 0 Comments Tags: , , , , , , .

This kit was compliments of my good friend Kaytee, who I plan on sharing with.

Northern Brewer Big Honkin’ Stout extract kit. Here is their description:

We took inspiration from American-style foreign stouts for this recipe, combining high bitterness and gravity and an intense roasted grain character to make a pitch-black ale that can’t be ignored. Strong, dark roast coffee with a shot of hops and background notes of tar, dark fruit, and caramelized sugar in the nose, giving way to a big mouthful of malt, roast grain, and more hops with a lingering bittersweet finish. Recommended: 2-stage fermentation and yeast starter.

Big Honkin’ Stout
Extract kit from Northern Homebrewer, Milwaukee, WI

Target OG: 1.068

Malt 1: 3.15 lbs. Dark Malt LME (60 min)
Malt 2: 6 lbs. Dark Malt LME (15 min)

Adjunct: 1 tsp Irish Moss (15 min)

Grain 1: 0.5 lbs Simpsons Roast Barley
Grain 2: 0.5 lbs Simpsons Black Malt
Grain 3: 0.25 lbs Weyermann Carafa III
Grain 4: 0.25 Briess Caramel 120

Hop 1: 2 oz Willamette (60 min)
Hop 2: 1 oz Cascade (15 min)
Hop 3: 1 oz Cascade – (1 min)

Yeast: Safale Us-05 Ale Yeast(59°-75°F)

Boiling Schedule:
Collected 2.5 gallons of water. Steep grains at 155°F for 20 minutes. Bring to a boil. Remove water from heat and mix Malt. Bring water back to a boil. Add Hop 1 @ 60 minutes, Hop 2 @ 15 minutes, add Hop 3 @ 11 minutes. Add Irish Moss with 15 minutes left in the boil.

Notes:
I pitch yeast @ about 60°. My fermentation temps are 61-62°. I’m not going to transfer to secondary fermenter on this stout as suggested. I’ll leave in the primary for about 6 weeks and then begin taking daily hydrometer readings – when hydrometer readings are the same on consecutive days, primary fermentation is complete. Bottle with 6 oz (3/4 c.) of corn sugar. Bottle condition for up to 2 weeks.

My actual OG was 1.067. I pitched @ 60° and fermented @ 61°. It was suggested to use a yeast starter but I simply pitched the single packet of yeast since I had a pretty close amount of dry yeast for this gravity.

Double IPA – brew day

Published on July 9, 2010 in beer. 0 Comments Tags: , , , , , .

Northern Brewer Double IPA extract kit. Here is their description:

Double IPA, sometimes called Imperial IPA, is an emerging style of beer that is distinctly American. The goal is to get as many hops in the beer as possible. Making the beer to an extremely high gravity (and alcohol) makes it possible to tolerate bitterness in excess of 90 IBUs. Lots and lots of hop flavor and aroma in our recipe help disguise a thick, full-bodied amber-gold beer of barley wine stature. Recommended: 2-stage fermentation and yeast starter.

Double IPA
Extract kit from Northern Homebrewer, Milwaukee, WI

Target OG: 1.083

Malt 1: 12 lbs. Pilsen Malt LME (60 min)
(screwed up and should have been 3 lbs at 60 mins and 9 lbs at 15 mins)

Adjunct: 1 tsp Irish Moss (15 min)

Grain 1: 4 oz Briess Caramel 120
Grain 2: 12 oz Dingemas Caramel Pils

Hop 1: 1 oz Summit – (60 min)
Hop 2: 1 oz Centennial – (30 min)
Hop 3: 1 oz Cascade – (10 min)
Hop 4: 2 oz Summit – (0 min)
Hop 5: 1 oz Cascade – (dry hop in secondary for 2 weeks)

Yeast: #1056 American Ale (60°-72°F)

Boiling Schedule:
Collected 2.5 gallons of water. Steep grains at 155°F for 20 minutes. Bring to a boil. Remove water from heat and mix Malt. Bring water back to a boil. In hop tea pot add Hop 1 @ 60 minutes, Hop 2 @ 30 minutes. Add Hop 3 in primary brew pot @ 10 minutes and Hop 4 @ 0 minutes in the boil. Add Irish Moss with 15 minutes left in the boil.

Notes:
I pitch yeast @ about 67° . My fermentation temps are 70-71°. I’ll transfer to secondary fermenter after about 14 days or begin taking daily hydrometer readings – when hydrometer readings are the same on consecutive days, primary fermentation is complete. Proceed to secondary fermentation for 2months . Add Hop 5 @ 2 weeks prior to bottling. Bottle with 5 oz of corn sugar and 1 oz of table sugar. Bottle condition for up to 2 weeks.

My actual OG was 1.074. I pitched @ 67° and fermented @ 70°.