Here is my latest recipe for an English Best Bitter. I brewed this back on November 11th and I’ll be transferring it to a keg soon. Look for a brew log discussion about the carastan flavor.
9.5lb English Pale Malt (Maris Otter)
0.75lb Carastan (35L)
0.5lb Crystal 60L
1.0 oz Fuggles (60min)
0.5 oz EKG (60min)
0.5 oz EKG (20min)
12 gram Gypsum (added to the mash/sparge water)
WLP013 London Ale yeast
OG: 1045
FG: ~1.008-1.010
IBUs: 31
Not to long ago I went to the garage to fire up the kettles. I screwed in my propane burner to the tank and heard a mild hissing sound, but didn’t think much of it at first because I was moving fast to get started. I lit the burner but it wasn’t burning as strongly as normal. Sometimes, I need to reseat the connection at the propane tank. I shut it all down, unscrewed and rescrewed in the burner hose to the propane tank and opened the regulator to refire the burner. But this time I again heard hissing and I could feel gas escaping from the regulator control valve itself. I clearly had a leak in the regulator.
Now maybe I am crazy, or maybe I am just plain stupid. Regardless, but I sparked my lighter at the valve to see if there was really that much gas leaking. Sure enough I now had about an 8 inch flame shooting out of the regulator. I couldn’t turn off the regulator because it was engulfed in flames, and I couldn’t shut it off at the tank, because it was also engulfed in flames. (OK, so maybe I am stupid.) But it didn’t rattle me, I just thought well I need to either let the tank burn out so I should get some marshmallows or I need to put the flames out.
Luckily, a couple good swipes with my heavy leather work gloves and the flames went out. Anyway, my brew day usually goes pretty smoothly using two burner set ups. I finished the brew session on one burner. Being down to one burner though in the cold winter months has slowed the brewing process down for now. However, it has made me invest in some parts to build a brew stand. That progress is where much of my brewing time is now spent. Hopefully, I’ll complete it over the christmas break I have from work, and I can fire up a new system on new years.
One thing I have learned from this is I need to add one of the following to my christmas wish list:
1. New leather gloves or 2. A Fire Extinguisher.
BREW ON!
Continuing with publishing all of our Stout recipes, here is the American Stout Recipe. Looking for a strong stout with American hops and a clean yeast profile.
Ingredients:
13 lbs. American 2-Row Malt
1 lbs. Chocolate Malt
1 lbs. Roasted Barley
.75 lbs. Caramel Malt 60°L
1 oz. Magnum Hop Pellets – boiled 60 min.
1 oz. Amarillo Hop Pellets – boiled 5 min.
Yeast: White Labs WLP001 California Ale
Predictions:
Original Gravity: 1.071
Terminal Gravity: 1.017
Color:30.97 °SRM
Bitterness: 65.3 IBU
Alcohol (%volume): 7.1%
The cold weather is seaping in and it time to get all out stout recipes out there. You may have seen other stout recipes on the site such as:
This is the Foreign Extra Stout Recipe. Looking for a hour long boil, starting with a 6.5 gallon volume and hopefully ending up with 5.5 gallons. Mashing for an hour at 152°F.
Ingredients:
13 lbs. Maris Otter Pale Malt
1 lbs. Caramel Malt 60°L
.5 lbs.Caramel 90°L
.75 lbs. Chocolate Malt
1 lbs. Roasted Barley
2.25 oz. East Kent Goldings 5.00 %AA – boiled 60 min.
Yeast: White Labs WLP002 English Ale
Outcomes:
Original Gravity: 1.074
Terminal Gravity: 1.015
Color : 30.98 °SRM
Bitterness: 48.2 IBU
Alcohol (%volume): 7.7%
So the Blonde Ale I brewed up for Thanksgiving was shared with family for the holiday and I didn’t have time to write up a post until now.
Appearance: Golden in color. A tiny bit of haze – I think it needs to cold condition a bit. White head.
Aroma: Bready malt. A little sweetness.
Taste: Yeah, you can really taste the Magnum hops. Earthy and bitter. Some fruitiness. No real maltiness present. Finishes clean
Mouthfeel: Medium body, a nice softness to it.
Overall: The homegrown Magnum hops are something I can use again. Next time, I will use them as a bittering hop and feel pretty confident that I can match the amounts called for in a recipe with my homegrown ones.
I think my camera makes the beers look darker than they are:
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