Tag Archives: Whole Leaf Hops

Ulyssess Irish Red (2.0)

Recipe by: Taft Canyon Brewers

Grains:
9 lbs Maris Otter Pale Malt
1.75 lbs Carared
1 lb Flaked Corn
0.35 lbs Roasted Barley

Hops:
1 oz East Kent Goldings Whole Leaf 6.3%AA (60 minutes)
0.35 oz East Kent Goldings Whole Leaf 6.3%AA (30 minutes)
0.5 oz East Kent Goldings Whole Leaf 6.3%AA (10 minutes)

Yeast: Irish Ale (WLP004)

Misc:
0.5 tab Whirlfloc (15 Minutes)
0.5 tsp Yeast Nutrient

Mash Steps:

60 minutes at 150 degrees (16.6 quarts)
Mash out @ boiling (8.5 quarts)
Batch sparge at 170 degrees (8 quarts)

Fermentation Temperature: 68 F

Notes:
Giving the Irish Red another go, this time with an expanded grain bill.  Mash efficiency seemed pretty good.  Wish I could repeat it with all my mashes.  I guess it has a bit to do with the grain bill.  Need to pay more attention to grain selection in the future.

Original Gravity: 1.062
Potential ABV: 5.90%
IBUs: 27.0
Gravity at Rack: 1.012
Final Gravity: 1.012
Final ABV: 6.60%

Notes: Grain volume adjusted for Brew House Efficiency of 65%.

Brewed: July 14, 2013
Racked: July 21, 2013
Bottled: August 11, 2013

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Filed under Beer Recipes, Making Beer, Red Ale

Our first IPA home recipe – 12.5% potential ABV. Whole hops everywhere.

Tonight we brewed another IPA – this time our own recipe. There’s something about adding copious amounts of hops to beer that makes me giddy – I literally giggle as I add them to the wort.   6 pounds of specialty grains and 10 pounds of malt extract should make this a deep flavored IPA with plenty of aroma and kick. Fellow hombrewer James joined me for this round of brewing and brought some of his own tasty P38 IPA along to sample.

Potential ABV coming in at almost 13%. Giddy up.

Potential ABV coming in at almost 13%. Giddy up.

The hydrometer registered a potential alcohol of over 12%, so if we end up in the 10% range, this will be a treat.

6 pounds of specialty grains is the most we’ve ever used up to this point, and we’re still learning how to get the water/grains ratio correct. I’ve been using tools like Beersmith and BrewersFriend and both are good for different things – but neither totally addressed this (at least not that I could find). I also couldn’t find anything in The Complete Joy of Homebrewing that talked about these ratios, but I think we’re getting close.

This time around we started with 3 gallons for 6 pounds of grains and it seemed about right, keeping the grains suspended in water so that they wouldn’t burn on the bottom (accompanied by frequent stirring). We added another gallon of water when we raised the temp and then another when we sparged- resulting in 5 gallons of wort that we brought to a boil and then added the extract. The extract raised the volume in the kettle, which then cooked back down to almost exactly 5 gallons after 60 minutes of boiling.

The first two ounces of hops get added to the wort.

The first two ounces of hops get added to the wort.

We also bottled the High Plains Saison tonight and dry hopped the Redbeard Magee Oatmeal Stout and the Hop Warrior IPA. There’s a lot of beer in this house.

Cheers,

Steve

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Last Flight Amber

Brewed on: October 7, 2012

Brewers: Michael, Steve

Recipe by: Taft Canyon Brewers

Racked on: 10/14/12

Bottled on: TBD

Specialty Grain: N/A

Extract: 6.5 lbs Amber Malt Extract

Hops:
1 oz Perle Whole Leaf (60 minutes)
1 oz Goldings Whole Leaf(0 minutes)

Yeast: Safale US-05 (dried) – Belgium

Fermentation Temperature: 70 F

Original Gravity: 1.046

Final Gravity: TBD

Notes: Quick and easy brew, we made this in honor of our fellow brewer Keith, who couldn’t be here to brew because he was busy fly fishing in Canada. He conveniently chose to schedule a meeting for a Friday afternoon in a picturesque Canadian town that “doesn’t have any flights out on weekends.”

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Holiday Brown Ale

Holiday Brown Ale wort cooling down.

Holiday Brown Ale wort cooling down.

Brewed on: October 7, 2012

Brewers: Michael, Steve

Recipe by: Hops and Berries Team

Racked on: 10/14/12

Bottled on: TBD

Specialty Grain: 1 lbs 120L Crystal Malt, 1 lbs Amber Malt, .25lbs British Chocolate Malt

Extract: 10 lbs Pale Malt Extract

Hops:
1 oz Perle Whole Leaf (60 minutes)
1 oz Strisselspalt (10 minutes)
1 oz Goldings Whole Leaf(10 minutes)

Yeast: Safale US-05 (dried) – Belgium

Fermentation Temperature: 70 F

Original Gravity: 1.072

Final Gravity: TBD

Notes:

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