Kepler's UnclesHunt's Brown 2 or Justin's Stout?
Submitted by robin on Thu, 12/30/2004 - 3:15pm.
Beer
We're finally making beer again. We're repeating our first beer with some minor modifications. Then we're going to make a bock beer.
Ingredients for about 2.5 gallons:
4.5 lbs. dark plain malt extract syrup
.25 lbs. crystal (carmel 40) malt
.125 lbs. black patent malt
.8 oz. Fuggles hops (boiling)
.3 oz. Cascade hops (finishing)
English ale liquid yeast
3/4 cup dried malt extract for bottling
This time we crushed the grains at the store. We steeped the grains for 30 minutes at 160 degrees. The wort was very dark after just the grains. We removed the grains and added the malt and hops and boiled for 60 minutes. Then we added the finishing hops. I through in a half-dozen of the hops we grew, which added charm, if not flavor. They had been sitting out on my desk, rather than properly stored in an air-tight container.
We added one gallon of water to the glass carboy, then strained the hot wort into the carboy. We let this cool before adding the yeast. In the meantime, we started work on the bock beer.
Specific gravity 1.080 at 64 degrees. Last time we made the beer, we thought the original gravity was too low, so this time we made sure to crack the malt and to use a little more malt extract. We ended up with much higher specific gravity. I thought about adding a little water to bring it down but decided it would probably be fine. We'll see.
I think that the specific gravity is so high that we might end up with more of a stout than a brown ale. I guess we'll figure it out when we taste it.
We added the yeast at 9 AM on 12/31. I moved the carboy to near the heater, so we can keep it closer to 70 degrees.
Ingredients for about 2.5 gallons:
4.5 lbs. dark plain malt extract syrup
.25 lbs. crystal (carmel 40) malt
.125 lbs. black patent malt
.8 oz. Fuggles hops (boiling)
.3 oz. Cascade hops (finishing)
English ale liquid yeast
3/4 cup dried malt extract for bottling
This time we crushed the grains at the store. We steeped the grains for 30 minutes at 160 degrees. The wort was very dark after just the grains. We removed the grains and added the malt and hops and boiled for 60 minutes. Then we added the finishing hops. I through in a half-dozen of the hops we grew, which added charm, if not flavor. They had been sitting out on my desk, rather than properly stored in an air-tight container.
We added one gallon of water to the glass carboy, then strained the hot wort into the carboy. We let this cool before adding the yeast. In the meantime, we started work on the bock beer.
Specific gravity 1.080 at 64 degrees. Last time we made the beer, we thought the original gravity was too low, so this time we made sure to crack the malt and to use a little more malt extract. We ended up with much higher specific gravity. I thought about adding a little water to bring it down but decided it would probably be fine. We'll see.
I think that the specific gravity is so high that we might end up with more of a stout than a brown ale. I guess we'll figure it out when we taste it.
We added the yeast at 9 AM on 12/31. I moved the carboy to near the heater, so we can keep it closer to 70 degrees.