The Ramblings of a Hazy Mind » Homebrewing http://www.thehazymind.com Graphics and Game Development, Homebrewing, and the Quest for the Holy Grail Sat, 19 Jun 2010 20:15:45 +0000 en hourly 1 http://wordpress.org/?v=3.0 Homebrew Helper http://www.thehazymind.com/blog/homebrew-helper/ http://www.thehazymind.com/blog/homebrew-helper/#comments Wed, 08 Jul 2009 19:02:20 +0000 mikeschuld http://www.thehazymind.com/?p=208 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 I have seen in the past a BeerXML format that a few people have worked on (very outdated now but a good idea at least) that I will probably also add to or rewrite to be more up to date with current XML standards and methods.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.

]]> http://www.thehazymind.com/blog/homebrew-helper/feed/ 0 #6 Bavarian Pilsner http://www.thehazymind.com/homebrewing/6-bavarian-pilsner/ http://www.thehazymind.com/homebrewing/6-bavarian-pilsner/#comments Sat, 13 Jan 2007 23:03:32 +0000 mikeschuld http://www.thehazymind.com/?p=106
  • 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!
    ]]>     http://www.thehazymind.com/homebrewing/6-bavarian-pilsner/feed/ 0     #5 Irish Red Ale http://www.thehazymind.com/homebrewing/5-irish-red-ale/ http://www.thehazymind.com/homebrewing/5-irish-red-ale/#comments Sat, 13 Jan 2007 23:02:42 +0000 mikeschuld http://www.thehazymind.com/?p=105
  • 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
  • San Fransisco Lager Yeast #WLP 810 (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!
    ]]>     http://www.thehazymind.com/homebrewing/5-irish-red-ale/feed/ 0     #4 Huckleberry Hefeweizen http://www.thehazymind.com/homebrewing/4-huckleberry-hefeweizen/ http://www.thehazymind.com/homebrewing/4-huckleberry-hefeweizen/#comments Sat, 13 Jan 2007 23:00:15 +0000 mikeschuld http://www.thehazymind.com/?p=104
  • Malts
  • Color (Lovibond)
  • Amount (lbs)
  • Great Western 6-row Domestic Malt
  • 1.8
  • 7
  • Adjuncts
  • Specs.
  • Amount (oz)
  • Kelloggs Corn Flakes
  • crushed
  • 16
  • Hops
  • Alpha %
  • Amount (oz)
  • Domestic Hallertauer Loose Raw Hops
  • 4.75
  • 4
  • Domesitc Simcoe Loose Raw Hops
  • 13.3
  • 2
  • Yeast
  • San Fransisco Lager Yeast #WLP 810 (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 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 1-2 weeks
    • Drink your Homebrew!
    ]]>     http://www.thehazymind.com/homebrewing/4-huckleberry-hefeweizen/feed/ 0     #3 Smoked Ale http://www.thehazymind.com/homebrewing/3-smoked-ale/ http://www.thehazymind.com/homebrewing/3-smoked-ale/#comments Sat, 13 Jan 2007 22:58:47 +0000 mikeschuld http://www.thehazymind.com/?p=103
  • Malts
  • Color (Lovibond)
  • Amount (lbs)
  • Cara Munich Malt
  • 3
  • Bries Organic Caramel Malt
  • 3
  • Simpson’s Peated Malt
  • 1
  • Hops
  • Alpha %
  • Amount (oz)
  • Admiral Loose Raw Hops
  • 13.0 – 16.0
  • 3
  • Yeast
  • English Ale Yeast #WLP 002 (Pitchable Liquid)

  • Procedure

    • Bring 16 liters of water to 145° F
    • Add crushed malted barley and hold at 135° F for 30 min.
    • Add 7 liters of boiling water to raise temp to 155° F
    • 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 Admiral (bittering) Hops and boil for 60 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 week at 70-72° F
    • Bottle or Keg (with appropriate priming sugar added) and condition for 1-2 weeks
    • Drink your Homebrew!
    ]]>     http://www.thehazymind.com/homebrewing/3-smoked-ale/feed/ 0     #2 American Pilsner http://www.thehazymind.com/homebrewing/2-american-pilsner/ http://www.thehazymind.com/homebrewing/2-american-pilsner/#comments Sat, 13 Jan 2007 22:57:47 +0000 mikeschuld http://www.thehazymind.com/?p=102
  • Malts
  • Color (Lovibond)
  • Amount (lbs)
  • Great Western 6-row Domestic Malt
  • 1.8
  • 7
  • Adjuncts
  • Specs.
  • Amount (oz)
  • Kelloggs Corn Flakes
  • crushed
  • 16
  • Hops
  • Alpha %
  • Amount (oz)
  • Domestic Hallertauer Loose Raw Hops
  • 4.75
  • 4
  • Domesitc Simcoe Loose Raw Hops
  • 13.3
  • 2
  • Yeast
  • San Fransisco Lager Yeast #WLP 810 (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 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 1-2 weeks
    • Drink your Homebrew!
    ]]>     http://www.thehazymind.com/homebrewing/2-american-pilsner/feed/ 0     #1 Chocolate Porter http://www.thehazymind.com/homebrewing/1-chocolate-porter/ http://www.thehazymind.com/homebrewing/1-chocolate-porter/#comments Sat, 13 Jan 2007 22:50:27 +0000 mikeschuld http://www.thehazymind.com/?p=101
  • 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 Loose Raw Hops
  • 4.75
  • 4
  • Domesitc Simcoe Loose Raw Hops
  • 13.3
  • 2
  • Yeast
  • San Fransisco Lager Yeast #WLP 810 (Pitchable Liquid)
  • Other
  • Specs.
  • Amount (oz)
  • Gypsum
  • -
  • 2

  • 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 1-2 weeks
    • Drink your Homebrew!
    ]]>     http://www.thehazymind.com/homebrewing/1-chocolate-porter/feed/ 0