Monday, September 26, 2011

Mocktoberfest Applesauce

We've had a couple people ask about making the applesauce.

It's incredibly simple.

12 apples peeled and sliced
½ cup water
½ cup sugar
1 teaspoon cinnamon

Stir all ingredients together and cook in slow cooker on low for 8 hours (or on high for 3-4 hours).

I recommend stirring the mixture half way through to break up the bigger pieces and pushing the sauce off the sides.

Thursday, September 1, 2011


Stovetop Brewing Series

Grist of a English Bitter, American versions of English hops, and Honey Malt from Canada.  This could also be called Crown Colony Bitter.

1.7 lbs. Maris Otter
.1 lb. Carastan
.2 lb. Honey malt

.25 oz. Galena @ 60 min.
.5 oz. East Kent Goldings @ 5 min.

Nottingham yeast

OG 1.053
FG 1.011
IBU 57 (probably less based on age)
SRM 12

Monday, August 29, 2011

Mini Horse Dunkelweizen

This is the same as the Draft Horse Dunkel, but in a smaller package.

.3 lb. Pilsner
.5 lb. Munich I
1.2 lbs. Wheat malt
.075 lb. (1.2 oz.) Special B
.075 lb. (1.2 oz.) Crystal 40
.025 lb. (.4 oz.) Carafa Special II

Friday, August 26, 2011

Big Daddy Cane Saison

Here's your uninteresting fact of the day.

In the Belgian market, the share of refined white sugar 
produced from sugar cane is among the lowest in the EU. Belgium is a major sugar beet 
producer and has a negligible demand for imports of raw cane sugar for refining.

Is that going to stop me from using brown cane sugar in a Saison?  Absoluut niet.

5 lbs. Pils
4 lbs. 2-Row
1 lb. Brown sugar
1 lb. Wheat malt
.5 lb. Carastan
.5 lb. CaraAmber

.75 oz. Galena @ 60 min.
1 oz. Styrian Golding @ 5 min.

WhiteLabs WLP565 Saison I (and maybe S-05 to finish drying it out)

OG 1.068
SRM 11
IBU 35

Tuesday, July 26, 2011

Beeman's Braggot

6 lbs. Wild flower honey (64 fl. oz.)
7.25 lbs. 2-row barley

1.75 oz. Hallertau Mittelfruh @ 60 min.

S-04 Dry English yeast

OG: 1.080
FG: 1.017
IBU: 22
SRM: 5

Friday, July 15, 2011

Fool's Gold American Wheat

No backstory.  Just a hoppy American wheat.

4.5 lbs. 2-row
4.5 lbs. Wheat malt
.33 lbs. Caravienna

.35 oz. Summit hops @ 60 min.
1 oz. Cascade hops @ 10 min.
2 oz. Cascade hops for dry-hopping

OG: 1.051
FG: 1.011
ABV: 5.2%
IBU: 32
SRM: 6

Wednesday, July 13, 2011

Bramble On Saison

I like blackberries.  There you have it.

7.25 lbs. 2-row
1.66 lbs. Vienna
.33 lb. CaraVienne
1 lb. wheat flakes
1 lb. beet sugar

1 oz. Brewer's Gold hops @ 60 min.
.5 oz. Styrian Goldings @ 10 min.

WLP565 Saison

Racking onto 5 lbs. blackberries after primary fermentation.

OG: 1.062
FG: 1.015 (hopefully lower)
ABV: 6.1%
IBU: 30
SRM: 6 (before fruit)

Monday, June 27, 2011

Lamplighter Ale

Meant to be enjoyed during the evening.

7C. Düsseldorf Altbier - Based off a recipe by Jamil Zainasheff.

Malt bill:
6 lb Pils
1.6 lb Vienna
1.6 lb Weyermann Munich I
0.6 lb Weyermann CaraMunich III
0.104 lb Weyermann Carafa II

Hops bill:
0.66 oz Horizon (13.6% AA, Pellet)
0.5 oz Tettnanger (4.5% AA, Whole)

Yeast: WhiteLabs WLP029 German Ale/Kolsch

OG: 1.050
FG: 1.011
ABV: 5.1
IBU: 44
SRM: 21

Monday, June 13, 2011

Wielerkoers Ale

Did you know that Roeselare is the home to the Nationaal Wielermuseum?  No?  That's the National Cycling Museum for you non-Dutch speaking types.  Apparently Roeselare and the Belgians have enough of a passion for two-wheeled transportation that they have a nice little museum dedicated to the sport in the town.

You can read more about it here.  Make sure your translator is at the ready.

Now on to the recipe.  This is a Flanders Red taken from Jamil Zainasheff's recipe on Beer Du Jour, not Brewing Classic Styles.  Here is the link to the original.

The exciting part of this is that it will be brewed, then blended with other beers from the same recipe, then wine barrel aged!  Awesome!

Here is my adaptation for my brewing system.

3.6 lbs. Pilsener
4 lbs.  Vienna Malt
0.4 lbs. Aromatic Malt
2.4 lbs. Munich Malt
0.4 lbs. CaraMunich Malt
0.4 lbs. Special B Malt
0.4 lbs. Wheat Malt

.7 oz. EK Goldings @60 min

2  packets of Wyeast Roeselare blend

OG: 1.059
FG: 1.011 (or less)
ABV: 6.2
IBU: 16
SRM: 19

Tuesday, May 24, 2011

Mocktoberfest Mustard

Another addition to Mocktoberfest.

3 tablespoons yellow mustard seeds
2 1/2 tablespoons brown mustard seeds
1/3 cup Hefeweizen ale
1/3 cup white wine vinegar
1 shallot, minced (about 2 tablespoons)
Pinch ground allspice
3/4 teaspoon salt
1/4 teaspoon white pepper

In a non-reactive bowl, combine all ingredients and refrigerate overnight, covered.

Transfer the mustard mixture to a blender and process until mustard has obtained the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth. Store in an airtight, non-reactive container in the refrigerator for up to 2 weeks.

Mockwerks Pickled Sausage

I have actually made this before, but I always lose the recipe and have to find it again on  I thought I would put it down here so I can keep it.

This will be for Mocktoberfest in September.

The Recipe

The brine gets boiled and cooled slightly. Then layer, sausage, onions, jalapenos, garlic (2-layers) in a large gallon size jar. Then pour the slightly cooled brine over the pickling ingredients.

Brine Ingredients
8 cups vinegar
4 cups water
4 tablespoons of pickling spices
4 tablespoons of pickling salt
2 tablespoons of red pepper flakes
2 tablespoons of black peppercorn balls
Pickling Items
1 teaspoon of minced garlic (add in 1/2tsp qty, 2X)
2 Smoked Sausage Links (Sliced about 3/4") (Sausage must say they are pre-cooked)
2 Onions (Sliced Thin)
5 Jalapenos (sliced thin)

Credit to for the picture.

Monday, April 25, 2011

Pootie Tang American Wheat


Kraft Foods no longer makes Sugar Free Tang!  I am forced to use Crystal Light, but I'm for sure not calling this Pooty Crystal Light Ale.

Why not?  I'm thinking Heritage Brewers Festival needs this.

5 lbs. 2-row
5 lbs. wheat malt
.33 lb. Caravienna

.35 oz. Summit hops @ 60 min

S-05 yeast

OG: 1.060
FG: 1.013
ABV: 6.0%
IBU: 26
SRM: 6

Sugar-free Tang added at kegging!

Tuesday, April 12, 2011

Black Dragon Wit

What makes a Belgian Wit into a Black Dragon Wit?  The answer is Oolong tea.  For the upcominng National Homebrew Day, one of the recipes is called Season of the Wit.  The recommendation is to include locally available herbs, flowers, etc. to make the Wit your own.  I don't care about adding dandelions and other yard weeds to my beer, but I am fascinated with adding tea.

Here is the original recipe:

O.G.: 1.053
F.G.: 1.013
IBU: 13
SRM: 4.5

5 lb (2.3 kg) 2-Row Pale Malt (50%), 3 SRM
2 lb (0.91 kg) Wheat Malt (20%), 2 SRM
3 lb (1.4 kg) Flaked Soft White Wheat (30%), 2 SRM

0.7 oz (20 g) Mt. Hood whole hop, (6.5% AA), @ 60 minutes

1.0 to 1.5 oz (28 to 43 g) fresh orange zest (1 or 2 oranges), added at 5 minutes left in boil
0.5 to 6.25 oz (14 to 184 g) fresh crushed/ground coriander seeds, added at 5 minutes left
Local Flower:
Local Herb:
Local Spice:
Local Fruit:

Two (2) packages Wyeast 3944 Belgian Witbier; or two (2) packages White Labs WLP400 Belgian Wit Ale yeast, or make an appropriate size yeast starter

In addition to this, I'll also be adding a few cups of fine grade Oolong.  I'll be doing some tasting before this to get the right concentration.

Thursday, February 17, 2011

Little Pig Wheat Beer

This is actually the second version of this beer, if you look down through the old posts.  I like the name and I want to give this a another shot.

4.5 lbs. Malteries Franco-Belges Pale Wheat
4.5 lbs. 2-row

.75 oz. Hallertau Mittelfruh @ 60 min.
.25 oz. Hallertau Mittelfruh @ 20 min.
.25 oz. Hallertau Mittelfruh @ 0 min.

White Labs WLP300

OG: 1.049
FG: 1.012
SRM: 4
IBU: 16

Tuesday, January 11, 2011

Shorthorn Ale

American Red Ale

9 lbs. American 2-row
.8 lb. Crystal 40
.4 lb. Crystal 80

2 oz. Magnum hops @ 60 min.
1 oz. American blend hops (TBD) @ 20 min.
2 oz. American blend hops (TBD) @ 0 min.
2 oz. American blend hops (TBD) Dry hop

White Labs WLP001 California Ale

OG: 1.056
FG: 1.011
ABV: 5.9%
SRM: 15
IBU: 80+