Archive for the ‘Homebrewing’ Category

#12 Winter Ale

Friday, December 2nd, 2011
Malts Color (Lovibond) Amount (lbs)
6-row 8
Vienna 3 1
Crystal 60 1
Chocolate 350 1
Hops Alpha % Amount (oz)
US Goldings 5.7 2
Willamette 5.7 2
Yeast
Edinburgh Scottish Ale WLP #028 (Pitchable tdquid)

#11 Cream Ale

Friday, December 2nd, 2011
  • Malts
  • Color (Lovibond)
  • Amount (lbs)
  • 6 Row
  • 6
  • Crystal
  • 10
  • 1
  • Flaked Maize
  • 1
  • Hops
  • Alpha %
  • Amount (oz)
  • Mt. Hood
  • 7.8
  • 4
  • Mt. Hood
  • 7.8
  • 2
  • Yeast
  • California Ale WLP #001 (Pitchable Liquid)
  • German Lager WLP #830 (Pitchable Liquid)

#10 Baltic Porter

Friday, December 2nd, 2011
  • Malts
  • Color (Lovibond)
  • Amount (lbs)
  • Pale 2-Row
  • 6
  • German Munich
  • 6.5
  • 4
  • Roasted Barley
  • 500
  • 0.5
  • Chocolate
  • 338-432
  • 1
  • Belgian Special B
  • 114
  • 1
  • Crystal
  • 60
  • 1
  • Hops
  • Alpha %
  • Amount (oz)
  • Saaz
  • 1
  • Saaz
  • 1
  • Yeast
  • Dusseldorf Alt WLP #036

#9 White Session Ale

Friday, December 2nd, 2011
  • Malts
  • Color (Lovibond)
  • Amount (lbs)
  • Bamberg Pilsner
  • 5
  • Crystal
  • 10
  • 1
  • Wheat Malt
  • 1
  • Hops
  • Alpha %
  • Amount (oz)
  • Chinook
  • 13.1
  • 2
  • Willamette
  • 4.5
  • 2
  • Yeast
  • California Ale WLP #001 (Pitchable Liquid)

Homebrew Helper

Wednesday, July 8th, 2009

So I have been experimenting with WPF lately a bit and throwing around a lot of XAML and decided to put together something worth a damn out of my new knowledge and skills and have settled on a small data driven application for homebrew recipes. I have seen in the past a BeerXML format that a few people have worked on (very outdated now but a good idea at least) that I will probably also add to or rewrite to be more up to date with current XML standards and methods. It should be a good learning experience in putting together xml schemas as well as that is another area of Computer Science I have not yet delved into.

I’m using the Entity Framework for my DAL right now and it seems to be working out fairly well (at least in the Visual Studio 2010 Beta, which I hear has better EF versions going on). I’ll keep some progress reports coming. At the moment I just have a simple UI with login/register, add/edit recipes, and the ability to view all recipes or just your own. More to come.

#8 Belgian Golden Strong Ale

Tuesday, June 2nd, 2009
  • Malts
  • Color (Lovibond)
  • Amount (lbs)
  • Bamberg Pilsner
  • 7.5
  • Belgian Aromatic
  • 18
  • 1
  • Belgian Biscuit/Amber
  • 20
  • 1
  • Crystal
  • 10
  • 1
  • Wheat Malt
  • 0.5
  • Hops
  • Alpha %
  • Amount (oz)
  • Kent Goldings
  • 4.75
  • 2
  • Czech Saaz
  • 3.5
  • 2
  • Yeast
  • Belgian Golden Ale WLP #570 (Pitchable Liquid)
  • Trappsit Ale WLP #500 (Pitchable Liquid)

#7 American Amber Ale

Saturday, January 13th, 2007
  • Malts
  • Color (Lovibond)
  • Amount (lbs)
  • Great Western 6-row Domestic Malt
  • 1.8
  • 6
  • Crystal
  • 60
  • 1
  • Crystal
  • 120
  • 1
  • Dextrin (Carapils)
  • 1.5
  • 0.5
  • Hops
  • Alpha %
  • Amount (oz)
  • Amarillo
  • 8.5
  • 4
  • Yeast
  • California Ale Yeast WLP #001 (Pitchable Liquid)

#6 Bavarian Pilsner

Saturday, January 13th, 2007
  • Malts
  • Color (Lovibond)
  • Amount (lbs)
  • Muntons 2-row Lager Malt
  • 2.4
  • 2
  • Weyermann Bamberg Pilsner Malt
  • 10
  • Hops
  • Alpha %
  • Amount (oz)
  • Domestic Hallertauer Loose Raw Hops
  • 4.75
  • 4
  • Tettnanger Loose Raw Hops
  • 4.00
  • 4
  • Yeast
  • German Lager Yeast #WLP 830 (Pitchable Liquid)

Procedure

  • Bring 14 liters of water 130° F
  • Add crushed malted barley and hold at 120° F for 15 min.
  • Add boiling water to raise to 145° F and hold for 35 min.
  • Raise to 160° F and hold for 30 min.
  • Finally raise temperature to 170° F to stop conversion.
  • Sparge to 28 liters or until the brew pot is full, bring to a boil
  • Add Hallertauer (bittering) Hops and boil for 40 minutes
  • Add 2 oz Tettnanger (flavor) Hops and boil for 10 minutes
  • Add 2 oz Tettnanger (aroma) Hops and boil for 10 minutes
  • Cool to 70° F, pitch yeast, pour into primary fermenters (this batch was a 10 gallon batch)
  • Once fermentation begins, keep fermenter at 55° F for 2 weeks
  • Rack into secondary fermenters and keep for 1 week at 55° F
  • Bottle or Keg (with appropriate priming sugar added) and condition for 1 week
  • Drink your Homebrew!

#5 Irish Red Ale

Saturday, January 13th, 2007
  • Malts
  • Color (Lovibond)
  • Amount (lbs)
  • Muntons Light 2-Row Malt
  • 8
  • Caramel Malt
  • 80
  • 1
  • Munich Malt
  • 0.5
  • Victory Malt
  • 25
  • 0.5
  • Adjuncts
  • Specs.
  • Amount (oz)
  • Roasted Barley
  • crushed
  • 2
  • Hops
  • Alpha %
  • Amount (oz)
  • U.K. Kent Goldings
  • 4.75
  • 2
  • U.K. Fuggles
  • 4.75
  • 1
  • Yeast
  • Irish Ale Yeast WLP #004 (Pitchable Liquid)

Procedure

  • Boil uncrushed caramel malt in 2 liters of water for 15 minutes.
  • Strain to about 1 liter of thick ‘malt soup’
  • Bring ‘malt soup’ all other malts and 9 liters of water to 140° F
  • Hold at 140° F for 30 min.
  • Add 4 liters of boiling water to bring temperature to 155-158&deg F and hold 30 min.
  • Sparge to 28 liters or until the brew pot is full, bring to a boil
  • Add U.K. Kent Golding (bittering) Hops and boil for 60 minutes
  • Add 0.5 oz Fuggle (flavor) Hops and boil for 10 minutes
  • Add 0.5 oz Fuggle (aroma) Hops and boil for 5 minutes
  • Cool to 70° F, pitch yeast, pour into primary fermenter (should have about 21 liters)
  • Once fermentation begins, keep fermenter at 70° F for 2 weeks
  • Rack into secondary fermenter and keep for 2 weeks at 70° F (should have at least 19 liters)
  • Bottle or Keg (with appropriate priming sugar added) and condition for 1-2 weeks
  • Drink your Homebrew!

#4 Huckleberry Hefeweizen

Saturday, January 13th, 2007
  • Malts
  • Color (Lovibond)
  • Amount (lbs)
  • Great Western 6-row Domestic Malt
  • 1.8
  • 7
  • Adjuncts
  • Specs.
  • Amount (oz)
  • Flaked Wheat
  • flaked
  • 16
  • Raw Huckleberries
  • pressed
  • 32
  • Hops
  • Alpha %
  • Amount (oz)
  • Domestic Hallertauer Loose Raw Hops
  • 4.75
  • 4
  • Domesitc Simcoe Loose Raw Hops
  • 13.3
  • 2
  • Yeast
  • American Hefeweizen #WLP 320 (Pitchable Liquid)

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 with berries and keep for 2 weeks at 55° F (should have at least 19 liters)
  • Bottle or Keg (with appropriate priming sugar added) and condition for 1-2 weeks
  • Drink your Homebrew!
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