15 gallon batch
20 pounds of pilsner malt
5 pounds of flaked rice
mashed for 2 hours at 145.
90 minute boil
2 ounces of Hallertou at 60 minutes
fermenting at 50 with Schlafly supplied lager yeast (WL830 according to Kent Robertson)
Perhaps the hardest brew I ever made. Light flavored, any flaws in my process will show up majorally.
Added the yeast at 55 degrees, should cool down to 50 before lag phase is over!
Its in the kegs as of last night. After a week of carbing and further lagering, keg 1 will be ready to drink!
The Penrose Picobrewery This is a site where I keep my brewing info up to date, what's brewing, recipes, and my bragging section. Enjoy.
Friday, April 29, 2011
Monday, April 18, 2011
Jockey Box
Brewing beer is half the battle, a nice serve is the other half. So I made a Jockey Box so that my ales can be served with class at picnics and other events. Another tap will be added in the middle. Its next event will be at the MOE Trivia Night.
Saturday, April 9, 2011
Wheat ale!
Put up 10 gallons of an American Wheat Ale, 70% Pilsner Malt 30% Wheat Malt, 1 oz 0f EKG at 60 minutes (90 minute boil) 12 tea bags of chamomile tea at 1 minute. 1056 Wyeast. 1/2 of this will be put on gooseberries, the other half either straight or on sour pie cherries. Summer brews!!! Split this in half on Saturday, 1/2 on 5 pounds of Monticello Cherries, the other half on gooseberries.
Tuesday, April 5, 2011
Sunday, March 27, 2011
60 Schilling Scottish Ale
Second ten gallon batch for today. Filling those Brewhemoths up!
10 pounds of Maris Otter
2.5 ounces of roasted barley
90 minute boil
2.1 ounces of Fuggles at 60 minutes
White Labs Edimburg Yeast
10 pounds of Maris Otter
2.5 ounces of roasted barley
90 minute boil
2.1 ounces of Fuggles at 60 minutes
White Labs Edimburg Yeast
Ten Gallons of Porter
Big brew day. The porter is in.
16 pounds of Maris Otter
3 pounds of Brown Malt
2.5 pounds of Carastan
1/2 pound of Chocolate malt.
3 oz Fuggles at 60
2 oz Fuggles at 15
On Cask ale yeast cake from bitter.
16 pounds of Maris Otter
3 pounds of Brown Malt
2.5 pounds of Carastan
1/2 pound of Chocolate malt.
3 oz Fuggles at 60
2 oz Fuggles at 15
On Cask ale yeast cake from bitter.
Sunday, March 20, 2011
Bitter
Ten gallon batch of bitter today (finally).
15 pounds of maris otter
.75 pounds of 90L crystal.
1 oz Target at 60
.5 oz Northdown at 15
.5 oz Challenger at 15.
This will be dry hopped with EKG
This is also going into the externally chilled Brewhemoth, set at 65. Using Wyeast Cask Ale yeast.
15 pounds of maris otter
.75 pounds of 90L crystal.
1 oz Target at 60
.5 oz Northdown at 15
.5 oz Challenger at 15.
This will be dry hopped with EKG
This is also going into the externally chilled Brewhemoth, set at 65. Using Wyeast Cask Ale yeast.
Saturday, March 12, 2011
Bitter
Will be putting a bitter together tomorrow after work. First usage of the Brewhemoth external chilled version.
Wednesday, March 9, 2011
Monday, March 7, 2011
ESB
Racked the ESB over to secondary yesterday with an addition of isenglass. Should be ready to carbonate in a week!
Sunday, February 27, 2011
APA today!
A ten gallon batch of APA!
15 pounds of Maris Otter
1 pound of wheat malt
2 pounds of 25l Crystal
.7 oz Chinook at 60
.5 oz Centennial at 30, 15 and 1
.5 oz of Cascade ot 30,15, and 1
Fermenting on two packs of SO-5
15 pounds of Maris Otter
1 pound of wheat malt
2 pounds of 25l Crystal
.7 oz Chinook at 60
.5 oz Centennial at 30, 15 and 1
.5 oz of Cascade ot 30,15, and 1
Fermenting on two packs of SO-5
Monday, February 21, 2011
Kegging
Kegged this year's English Barleywine and this years version of the Old Ale. Both came out very good, the Barleywine reminded me of Fuller's Vintage Ale, which by BJCP standards, makes it an Old Ale. Anyway, its very drinkable. The old ale, this one has Brett in it is just starting to get the Brett characteristics, which are overshadowing the oak. May have to add more oak to this one!
Sunday, February 13, 2011
ESB Today
11 1/4 pounds of Maris Otter
1 1/8 pounds of 75L Crystal
.6 oz Target at 60
.4 oz Challenger at 15
.1 oz Northdown at 15
1/4 tsp Supermoss ot 15
Wyeast Yorkshire Yeast
1 1/8 pounds of 75L Crystal
.6 oz Target at 60
.4 oz Challenger at 15
.1 oz Northdown at 15
1/4 tsp Supermoss ot 15
Wyeast Yorkshire Yeast
Tuesday, January 25, 2011
Cider!!!
Kegged my version of a New England Cider yesterday. Tasted very good! Put together a batch of Common Cider tonight. Got to keep that stuff on hand!
Saturday, January 8, 2011
Classic American Pilsner
A forgotten style from the days before Prohibition. A light fizzy beer, with a nicely hopped finish. This is where the brewer is going today, it will be a blend of American 6-row, German pilsner and flaked corn. A multi-step infusion mash with a protein rest, and saccharification rest at 142 and 158. Full recipe will follow.
It was a challenge!
13.75 pounds of Canadian 6-row malt
6.25 pounds of American Pilsner malt
5.25 pounds of flaked corn
Mash schedule
protein rest at 125
saccrification rest at 145 and 157
90 minute boil
Hops
1.5 oz of Northern Brewer at 60
2 oz of Tettanger at 30, 10 and knockout.
White labs 840 (two vials in a 4 gallon starter)
Presently fermenting at 56, trying to cool lower.
All is good, at 54 now.
It is now the 19th, entering the lagering stage. Did my rest at 65 for 3 days, the gravity is now at 1010, bringing it down to 40 a couple degrees a day, I'm at 61 now.
The lagering phase is not going well. I'm having problems bring the temp down, seems my little fridge cannot handle the heat load. Been chilling with snow and ice, but the 50 degree mark seems impossible. Might have to rig up a glycol type chiller to get the temp down and hold it down. I'm at 47 this morning, will spend the day working to get to the 30's. The fridge seems able to maintain, but not drop.
Went to a low tech solution to the temp drop. It is now sitting outside, and watching the temp drop rapidly, makes me realize that the surface to volume ration of this is going to make it very hard to lager in.
While it hasn't lagered very long, I have this on tap now, keg one anyway. It is quite good, a malty flavor, hint of corn, nice bitter bite, heavy on the noble hop flavor. If it only finished drier.....
It was a challenge!
13.75 pounds of Canadian 6-row malt
6.25 pounds of American Pilsner malt
5.25 pounds of flaked corn
Mash schedule
protein rest at 125
saccrification rest at 145 and 157
90 minute boil
Hops
1.5 oz of Northern Brewer at 60
2 oz of Tettanger at 30, 10 and knockout.
White labs 840 (two vials in a 4 gallon starter)
Presently fermenting at 56, trying to cool lower.
All is good, at 54 now.
It is now the 19th, entering the lagering stage. Did my rest at 65 for 3 days, the gravity is now at 1010, bringing it down to 40 a couple degrees a day, I'm at 61 now.
The lagering phase is not going well. I'm having problems bring the temp down, seems my little fridge cannot handle the heat load. Been chilling with snow and ice, but the 50 degree mark seems impossible. Might have to rig up a glycol type chiller to get the temp down and hold it down. I'm at 47 this morning, will spend the day working to get to the 30's. The fridge seems able to maintain, but not drop.
Went to a low tech solution to the temp drop. It is now sitting outside, and watching the temp drop rapidly, makes me realize that the surface to volume ration of this is going to make it very hard to lager in.
While it hasn't lagered very long, I have this on tap now, keg one anyway. It is quite good, a malty flavor, hint of corn, nice bitter bite, heavy on the noble hop flavor. If it only finished drier.....
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