The state of the art Like many homebrew beer makers I also roast coffee. It’s quick and simple to produce better java than you can buy in most shops. While not a natural pairing, beer and coffee go together. There’s coffee porter, coffee stout, ..uh… espresso porter…. I like to do things differently. I thought [...]
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Things Adrienne & Dean Do, Think and WriteBrowsing Posts tagged recipe
My second try at an Altbier turned out better than the first. Alt One got an infection from the MiniBrew plastic conicals I was using. A tragedy, because it tasted so good coming out of the kettle. Alt Two is not my own recipe, but a concoction from Jamil Zainasheff’s Brewing Classic Styles. Scaled up [...]
Read from the bottom up: Today I brewed The Domestic for a second time. It is a Classic American Pilsner, also called a Pre-Prohibition Lager. The recipe is from Jamil Zainasheff’s book Brewing Classic Styles. 12.5º Plato OG 80% German Pilsner 20% Flaked Maize Rest at 148ºF for 60 minutes Mash out to 160ºF Collect [...]
My wife Adrienne was in need of some design services for a logo and business cards for her consulting services. Happily a friend of mine, Roby Fitzhenry, works for a first-class graphic design studio: Always Creative. The three of us met over beers at Revolution Bar one evening to hash out a deal. He would [...]
Nettle tea helps promote kidney function, reducing the risk for kidney stones and gout. I get attacks of gout when I am not careful what I eat and many of my family members have kidney stones. I do not drink a lot of tea, and rather than changing my habits (putting me dangerously close to [...]
On June 20th I made an approximation of a Belgian tripel. Tripel Digits 5 US gallonsOG: 18% BrixFG: 8.8% BrixIBU: ~30 Fermentables 14 lbs 2-row 1 lbs cane sugar 60 minute rest at 152° F. 60 metric minute boil. Hops 1 oz 8.1% AA Perle pellets 60 minutes 1 oz 4.6% AA Saaz pellets 10 [...]
Last September, a day after Hurricane Ike demolished Galveston, I brewed a great rye beer I called Rye of the Hurricane. It was about 20% rye, 5% munich and 75% pale bittered with Mt Hood & Hallertauer hops. The beer came out with a great dry earthy bitterness from the rye and Mt Hood. Five [...]
I purchased a used 3-tier stand yesterday from a local homebrewer. In brief, it is professionally welded 2″ box iron. The vessels are all converted kegs with weldless quick-disconnect fittings. Propane is hard plumbed up the center support. Before plunking down money Clint invited me to make a batch of beer with it. This is [...]
Altbier is one of my favorite styles of beer, and this is my first attempt at formulating a recipe for it. To prepare for this batch, I read Altbier: History, Brewing, Techniques, Recipes by Horst Dornbusch. The Classic Beer Style Series book came through with helpful explanations. Fermentables: 10 lbs German Pilsner 3 lbs Munich [...]
