Saturday, 21 March 2015

Cascade Pale Ale

In attempt to get a second 'house beer' style I will be focusing a few smaller batches on playing around with Pale Ales.  The first thing I'm working towards is the hop profile.  In my first round of test batches I will be using 2 row with a small amount of Caramunich as the malt bill, Perle as the bittering hop base, and BRY-97 dry yeast.  The flavour/aroma hop will be in play with the first attempt using Amarillo, this second batch will use Cascade.

2.5 Gallon Batch

Grain Bill:

4.5 lb - 2 Row Malt
0.5 lb - Caramunich II Malt

Hops:

7 g Magnum (60)
14 g Cascade (10)

Yeast:

BRY-97 American West Coast Ale (Dry)

Schedule:

Full Boil
60 Minute Boil
Fermented at 65 F for 1 Weeks
Natural Carb with Dextrose

Sunday, 8 March 2015

Amarillo Pale Ale

In attempt to get a second 'house beer' style I will be focusing a few smaller batches on playing around with Pale Ales.  The first thing I'm working towards is the hop profile.  In my first round of test batches I will be using 2 row with a small amount of Caramunich as the malt bill, Perle as the bittering hop base, and US05 dry yeast.  The flavour/aroma hop will be in play with the first attempt using Amarillo.

2.5 Gallon Batch

Grain Bill:

4.5 lb - 2 Row Malt
0.5 lb - Caramunich II Malt

Hops:

7 g Perle(60)
14 g Amarillo(10)

Yeast:

BRY-97 American West Coast Ale (Dry)

Schedule:

Full Boil
60 Minute Boil
Fermented at 65 F for 1 Weeks

Thursday, 12 June 2014

Oktoberfest Ale

This batch was inspired by Brewing Classic Styles, however I am moving in a few weeks and won't have time for a full lager stage as well as wanting to double up with a Raspberry wheat fermenting at the same time.  With a time crunch and only one temp controlled cooler I decided to go off the books and make it as an ale with the lager like German Ale yeast.

5 Gallon Batch

Grain Bill:

5 lb - Pilsner Malt
3 lb - Vienna Malt
2 lb - Munich I Malt
2 lb - Munich II Malt
1 lb - Caramunich II Malt

Hops:

28 g Hallertauer (60)
14 g Hallertauer (20)

Yeast:

White Labs WP029 - German Ale / Kolsch

Schedule:

Full Boil (brought back the propane burner)
60 Minute Boil
Fermented at 65 F for 1 Weeks

Raspberry Wheat Ale

Another batch of the house fruit + wheat recipe, this time the fruit of choice is raspberries.  The plan is to have the batch brewed June 12th, leave it about a week to ferment and then a week on top of the raspberries before kegging.  This is my first batch since the move back to Ontario and I hope to have it ready to serve in the new house for any housewarming visitors.

5 Gallon Batch

Grain Bill:

6 lb - 2 row
6 lb - Wheat Malt
0.5 lb - Crystal 60L

Hops:

28 g Willamette (60)

Flavouring:

1.5 kg Frozen Raspberries (Added at Kegging)

Yeast:

White Labs WP001 - California Ale

Schedule:

Full Boil (brought back the propane burner)
60 Minute Boil
Fermented at 65 F for 1 Weeks
Left for a week on Raspberries in keg before transferring to serving keg.

Wednesday, 12 June 2013

Raspberry Wheat (Brewed with Hillcrest Brewing)

Another batch of this amazing Raspberry Wheat!  This time I went to a local u-brew with my recipe to get a scaled up batch brewed so that I could have the finished beer canned for easy transport and sharing.

It took some negotiating but the owner finally agreed to let me fine tune the recipe.  It was my first time brewing this recipe with extract instead of all grain and after researching I found a 50/50 2 row and wheat mix could be subbed with wheat extract (the owner wanted to use 50% light LME and 50% wheat LME).

~10 Gallon Batch

Grain Bill:

  • Unknown amount of Wheat LME (enough to hit 5% ABV)
  • 1 lb - Crystal 15L (steeped)
Hops:

  • 2 oz Willamette (60)
Flavouring:

  • 8oz Rasberry Extract (2 bottles, Added at Kegging)
Yeast:

  • Unknown Dry Ale Yeast
Schedule:

  • Full Boil (brought back the propane burner)
  • 60 Minute Boil
  • Fermented at 65 F for 2 Weeks
  • Kegged at u-brew and then canned after carbonated.

Sunday, 3 June 2012

Spring 2012 Strawberry Wheat Ale

This recipe is from Brewing Classic Styles, it's the 'Apricot Wheat' with a little twist having the Strawberry subbed in for the Apricot flavouring. This is my third attempt at this brew, the first two were Raspberry Wheats, with the first being awesome and the second was just okay having been a bit rushed.  I have the propane burner back out for a full boil and that should help the final product.

5 Gallon Batch

Grain Bill:
  • 5.6 lb - 2 row
  • 5.6 lb - Wheat Malt
  • 0.5 lb - Crystal 15L
Hops:
  • 28 g Willamette (60)
Flavouring:
  • 2 kg Frozen Strawberries (Added at Kegging)
Yeast:
  • Wyyeast American Ale - 1056 (Repitched /w Starter)
Schedule:
  • Full Boil (brought back the propane burner)
  • 60 Minute Boil
  • Fermented at 65 F for 2 Weeks
  • Left for a month on Strawberries in keg before transferring to serving keg.

Friday, 18 May 2012

Spring 2012 Pale Ale

This recipe is one of my first self crafted recipes, went to Dan's Homebrew in East Van and picked out the recipe on the spot just looking through the grains on the shelf.  I'm hoping for a nice balanced pale ale without too much bitterness.

5 Gallon Batch

Grain Bill:
  • 10 lb - 2 row
  • 0.5 lb - Crystal 60L
  • 0.25 lb - Special B Malt
  • 0.25 lb - Wheat Malt
Hops:
  • 14 g Summit (60)
  • 14 g Willamette (15)
  • 14 g Willamette (5) 
Yeast:
  • Wyyeast American Ale - 1056
Schedule:
  • Full Boil (brought back the propane burner)
  • 60 Minute Boil
  • Fermented at 65 F for 2 Weeks