Update 6/27/14 - Spiked with metabisulfite, backsweetened with 3 oz of buckwheat honey (what I had,...wish it were orange here), added a tannin tincture (over-steeped Peet's Osmanthus Fancy), and bottled. Who wants some?
--
Made some more mead. Yaaaaay. I'm still kind of just playing when making mead. One of these days I'll have more time to plan it out and take it more seriously. There was talk of making a pyment (Sauv blanc juice and orange blossom honey? yum) today, but that was more thought than I wanted to put in just now.
Mead Batch #05
Pluot Melomel
-5lbs Orange Blossom honey
-10lbs Macerated Pluots
-Water to 3 gallons
-1tsp pectic enzyme
~3g BA-11 dry yeast, rehydrated with GoFerm
OG: 1.090ish (calculated from honey and estimated sugar content of pluots)
FG: 1.008
ABV: 10.7%
Macerated/pitted pluots, stuck them in the freezer for a month or two. Thawed yesterday. Mixed honey and water, poured pluots into mesh bag, stirred in with must and pectic enzyme. Mixed in rehydrated yeast.
Showing posts with label honey. Show all posts
Showing posts with label honey. Show all posts
Sunday, December 1, 2013
Sunday, August 18, 2013
Go team!
Update 9/13 - Bottled. FG a little high. Less roast and a little lighter color than original recipe called for. Would probably do better in competition as a porter.
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Mrs picked up the B3 Honey Stout kit sometime last year, and never brewed it. So after replacing the LME and pre-crushed malt (with some minor changes based on inventory at the Los Altos showroom), we're having a family brew day!
Batch #81
Honey Stout (extract)
6lbs Ultralight LME
1lb Ultralight DME
4 oz Maltodextrin
6 oz Black Roasted (UK?)
4 oz Crystal 15L (US)
4 oz Munich (Ger)
2 oz Chocolate (UK)
1.5lbs Wildflower Honey, flameout
1 oz Centennial, 10.4%AA (60m)
1 oz Cascade, 6.4%AA (5m)
1 oz Cascade, 6.7%AA (1m)
Whirlfloc, 10m
WLP004 - Irish Ale Yeast, 1 L starter
OG: 1.060
FG: 1.018
ABV: 5.5%
IBU: ~45
Steep grains in 6.5 gal for ~30m at ~155F. All sugars added except for honey. Boil 60m. Honey added at flameout (previously diluted with a little hot water to reconstitute the crystals and make mixing easier). Chill, pitch yeast, and ferment at 65F.
--
Mrs picked up the B3 Honey Stout kit sometime last year, and never brewed it. So after replacing the LME and pre-crushed malt (with some minor changes based on inventory at the Los Altos showroom), we're having a family brew day!
Batch #81
Honey Stout (extract)
6lbs Ultralight LME
1lb Ultralight DME
4 oz Maltodextrin
6 oz Black Roasted (UK?)
4 oz Crystal 15L (US)
4 oz Munich (Ger)
2 oz Chocolate (UK)
1.5lbs Wildflower Honey, flameout
1 oz Centennial, 10.4%AA (60m)
1 oz Cascade, 6.4%AA (5m)
1 oz Cascade, 6.7%AA (1m)
Whirlfloc, 10m
WLP004 - Irish Ale Yeast, 1 L starter
OG: 1.060
FG: 1.018
ABV: 5.5%
IBU: ~45
Steep grains in 6.5 gal for ~30m at ~155F. All sugars added except for honey. Boil 60m. Honey added at flameout (previously diluted with a little hot water to reconstitute the crystals and make mixing easier). Chill, pitch yeast, and ferment at 65F.
Saturday, May 15, 2010
They don't allow you to have bees in here.
Update 8/2
Bottled lager yeast portion, final gravity 1.001.
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Update 7/8
Bottled mead yeast portion. Racked lager yeast portion, started lagering.
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Update 7/3
Water: 0.4+ Brix (I need a tiny screwdriver to calibrate properly)
Mead yeast: 5.5 Brix; (~13%abv) Dry, floral and perfume - almost medicinal.
Lager yeast: 8.4 Brix; (~11%abv) Sulfur aroma, slightly harsh. Might benefit from lagering.
Both have a nice hint of the source honey.
--
More mead! This one's going to be a little lighter in alcohol.
Mead Batch #02
Wildflower Mead (5 gallons)
-12lbs Wildflower honey
-1/4tsp Fermaid K
Split yeast: WLP720 Sweet Mead yeast (1L starter), Fermentis Saflager W-34/70 (11.5g)
OG: ~1.082 (19.5°Brix) <--yep, bought a refractometer.
FG: 0.997 (WLP720), 1.001 (W-34/70)
ABV: ~11% (WLP720), 10.6% (W-34/70)
Boiled 4 gallons water with yeast nutrient, let it cool just a bit, and mixed in (almost) 12 lbs honey to reach (almost) 5 gallons. I spilled some on the way, which is why my shoe smells so good. Chilled and split the must into two 3-gallon carboys. Fermenting the WLP720 around 70F and the W-34/70 at 50F.
Bottled lager yeast portion, final gravity 1.001.
--
Update 7/8
Bottled mead yeast portion. Racked lager yeast portion, started lagering.
--
Update 7/3
Water: 0.4+ Brix (I need a tiny screwdriver to calibrate properly)
Mead yeast: 5.5 Brix; (~13%abv) Dry, floral and perfume - almost medicinal.
Lager yeast: 8.4 Brix; (~11%abv) Sulfur aroma, slightly harsh. Might benefit from lagering.
Both have a nice hint of the source honey.
--
More mead! This one's going to be a little lighter in alcohol.
Mead Batch #02
Wildflower Mead (5 gallons)
-12lbs Wildflower honey
-1/4tsp Fermaid K
Split yeast: WLP720 Sweet Mead yeast (1L starter), Fermentis Saflager W-34/70 (11.5g)
OG: ~1.082 (19.5°Brix) <--yep, bought a refractometer.
FG: 0.997 (WLP720), 1.001 (W-34/70)
ABV: ~11% (WLP720), 10.6% (W-34/70)
Boiled 4 gallons water with yeast nutrient, let it cool just a bit, and mixed in (almost) 12 lbs honey to reach (almost) 5 gallons. I spilled some on the way, which is why my shoe smells so good. Chilled and split the must into two 3-gallon carboys. Fermenting the WLP720 around 70F and the W-34/70 at 50F.
Thursday, March 11, 2010
Yeast Wars!
Update 3/30 - Belgian FG 1.018, bottled.
Update 3/28 - American FG 1.011, bottled. Belgian SG 1.018, check back tomorrow.
Update 3/21 - Dry hopped late last night.
--
I'm hop bursting the crap out of this. Expect an update with dry hops in a week or two. I also bought smaller carboys so I can split my brews into two batches for yeast and dry addition experiments. Today's lesson: Fermentis Safale US-05 vs Safbrew T-58.
Batch #55
Honey DIPA
--15lbs 2-row RAHR
--4oz Honey Malt
--6oz Melanoidin
--6oz Carafoam
--2.25lbs Mesquite Honey
--1/2 tsp gypsum (infusion water)
--1oz Cascade 6.7%AA (60min)
--1oz Cascade 6.7%AA (30m)
--11oz Cascade 6.7%AA (every 2m until knockout starting at 20m)
--3oz Cascade (dry hop, split evenly between carboys)
--Whirlfloc (15min)
--Split batch: Safale US-05 and Safbrew T-58, 11.5g dry (each)
OG: 1.089
FG: 1.011 | 1.018
ABV: 10.2% | 9.3%
IBU: ~85?
Mash in with 5gal at 152F (slightly higher than normal for my DIPAs to account for the honey), hold for 60m. I batch sparged with 4gal to collect 6.75gal total. I also immediately began heating the first batch while collecting the second. Hopefully this will add a slight caramel, but I don't expect much. Bring to a boil, and make sure to use a big hop sock or lots of bags to avoid cramping your pellets. Chill and pitch yeast. I plan to free ferment in 64F ambient for a couple days then limit at 68F in my chiller if needed.
Update 3/28 - American FG 1.011, bottled. Belgian SG 1.018, check back tomorrow.
Update 3/21 - Dry hopped late last night.
--
I'm hop bursting the crap out of this. Expect an update with dry hops in a week or two. I also bought smaller carboys so I can split my brews into two batches for yeast and dry addition experiments. Today's lesson: Fermentis Safale US-05 vs Safbrew T-58.
Batch #55
Honey DIPA
--15lbs 2-row RAHR
--4oz Honey Malt
--6oz Melanoidin
--6oz Carafoam
--2.25lbs Mesquite Honey
--1/2 tsp gypsum (infusion water)
--1oz Cascade 6.7%AA (60min)
--1oz Cascade 6.7%AA (30m)
--11oz Cascade 6.7%AA (every 2m until knockout starting at 20m)
--3oz Cascade (dry hop, split evenly between carboys)
--Whirlfloc (15min)
--Split batch: Safale US-05 and Safbrew T-58, 11.5g dry (each)
OG: 1.089
FG: 1.011 | 1.018
ABV: 10.2% | 9.3%
IBU: ~85?
Mash in with 5gal at 152F (slightly higher than normal for my DIPAs to account for the honey), hold for 60m. I batch sparged with 4gal to collect 6.75gal total. I also immediately began heating the first batch while collecting the second. Hopefully this will add a slight caramel, but I don't expect much. Bring to a boil, and make sure to use a big hop sock or lots of bags to avoid cramping your pellets. Chill and pitch yeast. I plan to free ferment in 64F ambient for a couple days then limit at 68F in my chiller if needed.
Sunday, October 11, 2009
My First Mead
Update 12/23 - Bottled. Only got about 3/4 gallon. It's pretty tasty, so we'll see how it ages. Easy to make, so I'll probably throw in another one soon, too.
--
Because why not. Based on what some people recommend as a mead to start with - Joe's Ancient Orange Cinnamon Clove Mead. And because I had the itch and was lazy. Just like any recipe, I made changes and subs based on what I had and what seemed like a good idea.
Mead Batch #01
Joe's Ancient (1 gallon)
-3lbs Mesquite Honey
-1 large navel orange
-1/4 cup dried blueberries
-1 cinnamon stick
-1 clove, whole
-dash nutmeg from grinder
-1/8 tsp Fermaid K
-1 tsp bread yeast
OG: 1.110 (calculated)
FG: 1.019
ABV: 12%
Brought a half gallon of water with yeast nutrient to a boil. Washed and cut the orange, and jammed it into my fermenter. After water boiled for a little bit, tossed in berries, spices, and killed the heat. Added the honey while heating a quart of water in a tea kettle. Used the hot kettle water to rinse out my can of honey. Let it cool off a bit, and poured everything into the fermenter. Topped off to 1 gallon with the left over kettle water. As it turns out, 3lbs of honey is dang close to 1 qt in volume and with the orange this method got me just about on the nose for volume. Let the whole mess cool to room temperature and added the yeast. I know, it makes no sense, but I'm just going to trust Joe on this one. Fermented at ambient in the dark. Waiting for mead.
I'm actually sort of excited about this. It's a lot faster than brewing, and there are a few recipes I want to try - persimmon mead, t'ej (hopped, had some at GABF...dang good stuff), chocolate mead...maybe even one that's just mead. Damn. Now I have to go to the Renaissance Festival.
--
Because why not. Based on what some people recommend as a mead to start with - Joe's Ancient Orange Cinnamon Clove Mead. And because I had the itch and was lazy. Just like any recipe, I made changes and subs based on what I had and what seemed like a good idea.
Mead Batch #01
Joe's Ancient (1 gallon)
-3lbs Mesquite Honey
-1 large navel orange
-1/4 cup dried blueberries
-1 cinnamon stick
-1 clove, whole
-dash nutmeg from grinder
-1/8 tsp Fermaid K
-1 tsp bread yeast
OG: 1.110 (calculated)
FG: 1.019
ABV: 12%
Brought a half gallon of water with yeast nutrient to a boil. Washed and cut the orange, and jammed it into my fermenter. After water boiled for a little bit, tossed in berries, spices, and killed the heat. Added the honey while heating a quart of water in a tea kettle. Used the hot kettle water to rinse out my can of honey. Let it cool off a bit, and poured everything into the fermenter. Topped off to 1 gallon with the left over kettle water. As it turns out, 3lbs of honey is dang close to 1 qt in volume and with the orange this method got me just about on the nose for volume. Let the whole mess cool to room temperature and added the yeast. I know, it makes no sense, but I'm just going to trust Joe on this one. Fermented at ambient in the dark. Waiting for mead.
I'm actually sort of excited about this. It's a lot faster than brewing, and there are a few recipes I want to try - persimmon mead, t'ej (hopped, had some at GABF...dang good stuff), chocolate mead...maybe even one that's just mead. Damn. Now I have to go to the Renaissance Festival.
Tuesday, June 3, 2008
Do the mash.
Well, I've now brewed my first all-grain recipe. I built a mash/lauter tun out of a 5 gallon cylindrical water cooler, a stainless steel false bottom, and the following (inside to out):
3/8" hose barb to 1/2" MIP
1/2" FIP to 3/4" male hose
3/4" female hose to 3/4" MIP
(Cooler wall)
#17 rubber O-ring (#15 would have been better)
3/4" ID washer (2" OD, milled to 1.75" to fit the cooler)
3/4" FIP to 1/2" FIP reducer
1/2" x 1.5" MIP nipple
1/2" ball valve (threaded 1/2" FIP both sides)
3/8" hose barb to 1/2" MIP
Toss in some vinyl hose, teflon tape, and a trio of clamps, you've got yourself an all-grain setup. It's fun to build, but not really worth the time. I spent about $75 ($20 for a new cooler, $25 for the false bottom, $30 for other parts), which is only about $10 less than a new complete assembly from MoreBeer.
For my first recipe, I borrowed Jim Rossi's Honey Pale Ale from MoreBeer's library.
Batch #15
Jim Rossi's Honey Pale Ale
--7 lbs 2-Row American Pale Ale Malt
--8 oz Honey Malt (Crystal 25L)
--3 lbs Honey (15min)
--0.5 oz Cascade 7.4% AA (60min)
--0.5 oz Cascade 7.4% AA (1min)
--Whirlfloc (20min)
--White Labs WLP001 Calif. Ale Yeast
OG: 1.054
FG: 1.004!!!
ABV: 6.5%
Calc. IBU: 15ish
Mashed 1 hour at 152°F with 2 quarts per pound. Batch sparged to 6 gallons. Mash gravity was 1.035. My calculations bring that to about 74% efficiency. I used whole hop leaves for this one.
3/8" hose barb to 1/2" MIP
1/2" FIP to 3/4" male hose
3/4" female hose to 3/4" MIP
(Cooler wall)
#17 rubber O-ring (#15 would have been better)
3/4" ID washer (2" OD, milled to 1.75" to fit the cooler)
3/4" FIP to 1/2" FIP reducer
1/2" x 1.5" MIP nipple
1/2" ball valve (threaded 1/2" FIP both sides)
3/8" hose barb to 1/2" MIP
Toss in some vinyl hose, teflon tape, and a trio of clamps, you've got yourself an all-grain setup. It's fun to build, but not really worth the time. I spent about $75 ($20 for a new cooler, $25 for the false bottom, $30 for other parts), which is only about $10 less than a new complete assembly from MoreBeer.
For my first recipe, I borrowed Jim Rossi's Honey Pale Ale from MoreBeer's library.
Batch #15
Jim Rossi's Honey Pale Ale
--7 lbs 2-Row American Pale Ale Malt
--8 oz Honey Malt (Crystal 25L)
--3 lbs Honey (15min)
--0.5 oz Cascade 7.4% AA (60min)
--0.5 oz Cascade 7.4% AA (1min)
--Whirlfloc (20min)
--White Labs WLP001 Calif. Ale Yeast
OG: 1.054
FG: 1.004!!!
ABV: 6.5%
Calc. IBU: 15ish
Mashed 1 hour at 152°F with 2 quarts per pound. Batch sparged to 6 gallons. Mash gravity was 1.035. My calculations bring that to about 74% efficiency. I used whole hop leaves for this one.
Thursday, January 17, 2008
St Patty's is just 60 days away...
...which means we've started brewing for that. We also now have our draft tower and tap handles are on the way.
The dunkelweizen is very tasty, if a little too hoppy and in need of another few weeks aging.
First up, the red. This is the version of Dana's Smilin' Irish Eyes Red Ale that I found at beerrecipes.org, with hop substitutions and a little extra bitterness. I've seen this recipe calling for 1/2# and for 1# of Special B.
Batch #6
"Dana's Smilin' Irish Eyes" Red Ale
Irish Ale Yeast (White Labs P004)
--6 lbs Ultralight Malt Extract (liquid)
--1 lb Belgian Special B
--1 lb Orange Blossom Honey (with 15min hop addition)
--1 oz Palisade 9.7%AA (60min)
--1 oz Amarillo 8.9%AA (15min)
--1 oz Amarillo 8.9%AA (0min)
--1 Whirlfloc tablet (15min)
OG:
FG: 1.01
ABV: ~5.2%
Calc. IBUs: 60
Specialty grains steeped from cold up to 170F (giving ~20 minutes between 150 and 170). Extract added all at once. First hop after hot break. Yielded 5 gallons in the fermenter for me. My hydrometer is currently hanging out with the Malty Brown, so no numbers there yet (should be ~1.05).
The dunkelweizen is very tasty, if a little too hoppy and in need of another few weeks aging.
First up, the red. This is the version of Dana's Smilin' Irish Eyes Red Ale that I found at beerrecipes.org, with hop substitutions and a little extra bitterness. I've seen this recipe calling for 1/2# and for 1# of Special B.
Batch #6
"Dana's Smilin' Irish Eyes" Red Ale
Irish Ale Yeast (White Labs P004)
--6 lbs Ultralight Malt Extract (liquid)
--1 lb Belgian Special B
--1 lb Orange Blossom Honey (with 15min hop addition)
--1 oz Palisade 9.7%AA (60min)
--1 oz Amarillo 8.9%AA (15min)
--1 oz Amarillo 8.9%AA (0min)
--1 Whirlfloc tablet (15min)
OG:
FG: 1.01
ABV: ~5.2%
Calc. IBUs: 60
Specialty grains steeped from cold up to 170F (giving ~20 minutes between 150 and 170). Extract added all at once. First hop after hot break. Yielded 5 gallons in the fermenter for me. My hydrometer is currently hanging out with the Malty Brown, so no numbers there yet (should be ~1.05).
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