Brew Dudes Homebrewing Blog

Bière de Garde Recipe

On June 7, 2010

I am on a Belgian/French ale kick. Even though my research is telling me that these beers were traditionally brewed in the fall/winter and served the next summer, I think I might get a head start on it now.

This style is known as a “keeping beer” and one that ages well. I was looking for something to cellar and here it is.

Following a partial mash schedule:

Ingredients

7 lbs. Dry Extra Light Extract
2 lbs Munich Malt
1 lbs. Caramel Vienne 20L Malt
1 lbs. White Table Sugar
1 oz. Styrian Goldings (Pellets, 6 %AA) boiled 60 min.
Yeast: White Labs WLP011 European Ale

Predicted Outcomes

Original Gravity: 1.072
Terminal Gravity: 1.015
Color: 11.83° SRM
Bitterness: 25.0 IBU
Alcohol (%volume): 7.5 %

Make a 3 liter yeast starter. Mash Munich malt and the specialty malt at 147°F for 60 minutes. Boil half the DME for 60 mins. Add the second half of the DME and the cane sugar with 15 minutes to go in the boil.

Primary for 2 weeks and either bottle or rack to a secondary vessel and leave it in a cool, dark place for at least 3 months – A whole year would be better.

Hop Bines Progress

By John Krochune

On June 2, 2010

In Hops

Some people wanted to see the latest progress with the Magnum hop bines I have growing in the back yard. Here are some photos:

They have now been growing for a month. I planted them back on May 1. If we have a really sunny June and July, I think we’ll really see them grow.

Four bines sprouted up from the rhizome. I cut back the two small ones so that these two strong ones could go the distance.

I don’t have my hopes up. This year, we are focusing on the root system. Yay. Go Root System!

Single Hop Pale Ale Brewing

By Mike

On June 1, 2010

In All Grain, Brew Log, Experiments

I am planning on brewing up a handful of quasi-pale ales using only a single hop varietal per batch. The goal is to get a feel for the bittering, flavor ,and aroma of some varieties I want to understand better. I was thinking of a schedule like this:

60min -35 IBU
20min -15 IBU
5min -5 IBU
Dry Hop- (1oz)

I’ll figure the IBUs base upon the Alpha content of each variety I plan to use, which is why I didn’t list it in ounces. Except for the dry hop, which will really contirbute no IBUs and why the 5min is so low in IBUs.

I plan to shoot for a 1.048-1.052 OG beer brewed with 90% 2-row, 5% Crystal 60L, and 5% Victory malt. Of course, American ale yeast to keep it clean and simple.

Here are the questions:
Should I drop the 5 minute and just go with more dryhop?
And should I change the time on the flavor addition?

I was thinking of using these hops:

Nugget, Cascade, Columbus, Citra and Amarillo

Belgian Pale Ale Recipe

By John Krochune

On June 1, 2010

In Recipes

A Belgian Pale Ale recipe using Belgian malts. You can substitute the specialty malts for non-Belgian equivalents.

Ingredients:

10.25 lbs. Pilsner Malt
0.5 lbs. Belgian Caramunich
0.25 lbs. Belgian Biscuit
1.0 oz. Hallertau Mittelfruh – boiled 60 min.
0.50 oz. Hallertau Mittelfruh – boiled 15 min.
Yeast: White Labs WLP550 Belgian Ale or WLP515 Antwerp Ale Yeast

Predictions:

Original Gravity: 1.053
Terminal Gravity: 1.012
Color: 11.23 °SRM
Bitterness: 25.0 IBU
Alcohol (%volume): 5.3 %

Mash at 152° F.

How Many Hop Cones In An Ounce?

By John Krochune

On May 27, 2010

In General, Hops

My hops vine has been climbing the twine on its own now. It only took a couple of days to train the sucker. When I come home from work, I’ll check on it and I am amazed at the progress. I haven’t seen foot long (Five, Five dollar…) growth yet, but it’s still early in the season.

I’ll take some pictures to give a visual update.

I was wondering if other experienced hop growers knew how many hop cones you would need to get an ounce of hops.

I know there will be a difference in weight in fresh hops vs. dried hops, so I guess I am wondering how many hop cones do you need to produce one ounce of dried hops?

I am starting to formulate a harvest ale recipe.