Dunkel weiss

Now that my kegerator is assembled, how about some beer to serve with it? The sooner the better so I brewed up a batch of dunkel today using a basic recipe from "The Complete Joy of Homebrewing," modified slightly.


4.0 lbs. 2 row pale
3.0 lbs. Munich
3.0 lbs. American wheat
1/8 lb. Black patent
3/4 oz. Hallertau boiling
1/4 oz. Hallertau finishing
1.0 tsp. irish moss
Wyeast Bavarian Wheat 3056

60 minute boil. 3/4 oz Hallertau at beginning of boil. 1 tsp irish moss at 50 minutes. 1/4 oz Hallertau at 58 minutes. Ferment at 70 degrees F. 7 days in primary. 7 days in secondary. Put in cellar at 55 degrees F for a few days if you want the yeast to settle before racking into the keg.

Rauchbier

My friend Pete and I made a smoke beer over a month ago and it's time to bottle! We used a Kölsch yeast and it is currently hiding away in my lagering room (the downstairs bedroom). We stole a taste during the last racking and it was incredible!



Here is the recipe we used:

5.0 lbs. pilsner malt
3.0 lbs. rauch malt
1.0 lb. biscuit malt
0.5 lb. carapils malt
0.5 lb. munich malt
2.0 oz. spalt hops (boiling)
2.0 oz. saaz hops (finishing)
1.0 tsp. irish moss
Wyeast 2565 - Kölsch

-- sidenote : take a look at my kegerator pics!

Dry Hoppin !

I just added 2 ounces of 2006 Centennial hops to a Bell's Two Hearted clone that I brewed with my cousin Jason and buddy Pete.

Frankenstein

I had been doing a lot of brewing lately, and it turned out that I had enough spare grain from previous batches to piece together an abomination... frankenstein !

0.5 lb Carapils
1.0 lb Two ro Pale
1.0 lb Rauch Malt
2.0 lb Belgium Biscit
1.0 lb Belgium Aromatic
0.5 lb Caramel 20L Malt
0.5 lb Munich
2.0 lb Liquid Dark Malt Extract

2 ounce. Kent Goldings

First All Grain

Yes that is right. This is my first attempt at an all grain beer. It is based on a Porter recipe, but I added more chocolate malt and two pounds of pure maple syrup.

5 lbs. 2 row
4 lbs. Chocolate
2 lbs. Crystal 60L
2 lbs. Maple Syrup
#1028 London Wyeast
3 oz. Willamette hops

1 qt. water per pound of grain. Heat water to 174 degrees, add all grain, it will cool to 158 degrees. Stir up, take off heat, cover and let mash for 1 hour. Meanwhile heat 3 gallons of water to 170 degrees, which you should use to sparge the mash. Add 2 oz. hops, boil for 50 minutes. Add .5 oz. hops and maple syrup constantly stirring until dissolved. Boil for 8 more minutes. Add .5 oz. hops boil for 2 more minutes. Cool wort and pitch yeast at 70 degrees.

Sidenote

I also made a cyser using 5 gallons of apple cider and 11 pounds of honey. Some cinnamon, cloves, dried orange peel, and sweet mead yeast... oh boy!

Side side note

The Wheat Bock is still lagering. I cracked one and it has yet to be carbonated to the point of drinking.