Archive for June, 2006

Brewing away… (Homebrewing, that is)

Saturday, June 17th, 2006

So last night (Friday) I brewed a batch of beer with my neighbor Travis from the other building. It was the first time I had ever done any homebrewing, and I am excited to see how it is going to turn out. We started out with a recipe for Jeffery C. Grisold’s Black Lager, and we ended up getting fairly close to it with the ingredients available at the homebrew store here in town.

Now, I know what you are thinking, “An all grain mash with 15 lbs of Malted Barley for your first batch ever… are you crazy or just plain stupid?” Well, actually it’s both, but so far as I can tell the beer has turned out fine. Even for a first batch. I modified our recipe to not only use our available ingredients, but also to use the temperature controlled step mash procedure in Charlize Papazian’s, “The Compete Joy of Home Brewing (3rd Edition).” For those of you who would like to try it out, the entire procedure is listed below.

  • Malts
  • Color (Lovibond)
  • Amount (lbs)
  • Great Western 2-row Domestic Malt
  • 1.8
  • 10
  • Light Munich Malt (2-row)
  • 6.5
  • 2
  • Briess Organic Caramel Malt
  • 60
  • 1
  • Briess Black Patent Malt
  • 500
  • 1
  • Organic Chocolate Malt
  • 350
  • 1
  • Hops
  • Alpha %
  • Amount (oz)
  • Domestic Hallertauer 2005 Loose Raw Hops
  • 4.75
  • 4
  • Domesitc Simcoe
  • 13.3
  • 2
  • Yeast
  • San Fransisco Lager Yeast #WLP 810 (Pitchable Liquid)
  • Other
  • Specs.
  • Amount
  • Gypsum
  • -
  • 2 oz

Procedure

  • Bring 16 liters of water with 1/2 tsp. Gypsum to 145° F
  • Add crushed malted barley and hold at 135° F for 30 min.
  • Add 7.1 liters of boiling water with 1/2 tsp. Gypsum
  • Hold at 155° F for 45 min. then raise to 158° F for 15 min.
  • Sparge to 28 liters or until the brew pot is full, bring to a boil
  • Add Hallertauer (bittering) Hops and boil for 58 minutes
  • Add Simcoe (flavor/aroma) Hops and boil for 2 minutes
  • Cool to 70° F, pitch yeast, pour into primary fermenter (should have about 21 liters)
  • Once fermentation begins, keep fermenter at 55° F for 2 weeks
  • Rack into secondary fermenter and keep for 1 week at 55° F (should have at least 19 liters)
  • Bottle or Keg (with appropriate priming sugar added) and condition for 1 week
  • Drink your Homebrew!
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