Original recipe had .5 Citra at start of boil and1 oz. with ten minutes remaining. The .5 Amarillo with five minutes remaining originally was at ten minutes. Trying to get a little more bittering while maintaining hop character with later additions.
A friend gave me some NC mountain apples and I decided to try an Apple Spiced Ale. Using 2 row base malt with a little chocolate malt, crystal 60 and flaked oats. Bitter hopped with Northern Brewer and no aroma addition. Used cinnamon, vanilla bean and ginger root for flavor and aroma. Apples pasteurized and added to the secondary.
Outstanding hazy and zesty New England Pale Ale using 2-Row, Maris Otter, Flaked Oats and Wheat and a little color from Crystal 20. Late and dry hopped with Amarillo and Citra. Finally, zested with orange to freshen and accentuate the citrusy hops.
This Honey Rye IPA uses Maris Otter, Rye, Flaked Rye, Caramel 60, Carapils and Honey Malt. Pasteurized Honey added to Primary. Nice hop load with Cascade for bittering and mid, late and dry hopping with Centennial and Cascade.
Light, crisp and delicious. This is an easy all grain Pale Ale. Started with byo American Pale Ale for May 1999. Substituted .5 lbs wheat for the Crystal 60 for a little wheat flavor. Added vodka soaked zest from 3 oranges to secondary.
Brew session went well. mash held at 153 though digital thermometer is suspect. chilled wort to 80 and placed fermenter in freezer at 70 degrees overnight. Reydrated yeast and pitched after transferring between buckets four times, developing a good froth on top. Good fermentation on second morning after pitching. Lowered temp to 65.
Brew session went well. Mash held at 153. Boil cooled to 77 before aerating and pitching. Moved to enclosed fridge set at 74. After 12 hours, no activity yet. Activity Started at 24 hours. Need to aerate better and use a yeast starter. After vigorous activity, dropped fermentation temp to 68 on day two. Added orange zest and dry hops to primary on day 8 after fermentation slowed to 15 seconds. Left in primary to avoid racking issues. Day 14, started transfer to the keg but realized that it may need a little more settling so transferred to carboy and back into the ice box at 68.
For some reason, the mash temp was low at 147. I added 1/2 gallon of water at 165 to bring temp to 153 and it stayed constant in the mash tun.Tried unsuccessfully to whirlpool. Total volume was a little low so I used all of the boil volume in the fermenter and will try to avoid trub when transferring to secondary. Did not collect enough pre boil volume to account for 90 minute boil. Ambient temp in house is 70, but I placed the fermenter in the tub with 70 degree water to try to maintain consistent temp when the house goes up to 74 during the day. Fermentation in secondary showed heavy yeast froth at 7 days, Left in primary until day 9 when bubbles in airlock reduce to every 45 seconds. Transfered to secondary with 3 oranges zested into vodka 24 hours before.
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