Ks World: Full of Food, Beer & Love

One of my favorite shows on TV is AMC's The Walking Dead. Now that the second part of the third season is back on air, the one week wait between shows is torturous. To make my passion for the show worse, TWC currently has a great commercial featuring Daryl. Needless to say, this show and the anticipation of what happens next has been on my mind all the time! So to pay homage to the show, I am naming this heavy hitter beer, Prison Wheat.




Prison Wheat (yields 5 gallons)

• 3 lbs. Pilsner malt
• 2.5 lbs. Flaked wheat
• 1.13 lbs Flaked oats
• 0.2 lbs. Munich malt
• 0.25 lbs. Rice hulls

• 3.3 lbs. Wheat LME

• 1 oz. German Hallertau (4.3%) 60 minutes
• 0.2 oz. German Hallertau ~ 15 minutes
• 1 tsp. Irish moss

• California Ale Yeast

Mill grain. Mash for 90 minutes at 152F.

Sparge with 150F water into brew pot.

Bring to boil. Remove from heat and add LME. Stir well.

Return to boil. Add 1 ounce of German Hallertau hops. Begin 60 minute boil.

After 45 minutes, add remaining 0.2 ounces of German Hallertau hops and Irish moss.

After 15 minutes, remove from heat and let cool for 15 minutes.

Transfer to fermenter. Add enough cool water to bring total volume to 5 1/8 gallons.

Once wort has reached 70F, pitch yeast.

Seal with lid and airlock. Let the yeast do its business then bottle or keg like usual.

O.G. - 1.080
F.G. - 1.012

Enjoy!

I'm moving the content of my blog over to my new site.  For details of this recipe, visit http://foodbeerlove.com/Homebrew_Recipes.html#Wee_Heavy_Irish_Red.

 

Tesla Brown Ale (yields 5 gallons)

4 lbs. 2-row
0.4 lbs. Crystal 60
0.2 lbs Crystal 80
0.2 lbs. Chocolate
0.2 lbs. Aromatic
3.3 lbs. Munich LME

1 oz. UK Golding (5.8%) 60 minutes
0.5 oz. Willamette ~ 15 minutes

1 tsp. Irish moss

London Ale Yeast
---------------------
Mill grain. Mash for 90 minutes at 152F.

Sparge with 150F water into brew pot.

Bring to boil. Remove from heat and add LME. Stir well.

Return to boil. Add 1 ounce of UK Golding hops. Begin 60 minute boil.

After 45 minutes, add 0.5 ounces of Willamette hops and Irish moss.

After 15 minutes, remove from heat and let cool for 15 minutes.

Transfer to fermenter. Add enough cool water to bring total volume to 5 1/8 gallons.

Once wort has reached 70F, pitch yeast.

Seal with lid and airlock. Let the yeast do its business then bottle or keg like usual.

O.G. - 1.044
F.G. - 1.011

Enjoy!

My birthday passed recently and I decided that I would try to brew a chocolate cake porter, aka birthday cake porter.  It isn't chocolate cake in a bottle, but it is pretty tasty chocolate porter.

Birthday Cake Porter (yields 5 gallons)

3 lbs. 2-row
0.75 lbs. Crystal 40
0.5 lbs. Chocolate
6 oz. Debittered Black
2 oz. Roasted Barley
2 oz. Munich Dark
1 Vanilla bean, split

3.3 lbs. Amber LME
8 oz. Milk sugar
2 tbsp. Cocoa powder, unsweetened

1 oz. Goldings (3.8%) 60 minutes
0.55 oz. Goldings (2.3%) 15 minutes

1 tsp. Irish moss

Cream Ale Yeast
--------------------
Mill grain. Mash for 90 minutes at 152F.

Sparge with 150F water into brew pot.

Bring to boil. Remove from heat and add LME, milk sugar, and cocoa powder. Stir well.

Return to boil. Add 1 ounce of Goldings hops. Begin 60 minute boil.

After 45 minutes, add 0.55 ounces of Goldings hops and Irish moss.

After 15 minutes, remove from heat and let cool for 15 minutes.

Transfer to fermenter. Add enough cool water to bring total volume to 5 1/8 gallons.

Once wort has reached 70F, pitch yeast.

Seal with lid and airlock. Let the yeast do its business then bottle or keg like usual.

O.G. - 1.052
F.G. - 1.016

Happy Birthday to me!!! Oh, Enjoy!

Belgian Pale Ale (yields 5 gallons)
3 lbs. 2-row
1.5 lbs. Vienna
0.5 lbs. Caravienna
0.5 lbs. Caramunich
0.25 lbs. Pale Ale Malt
0.25 lbs. Crystal 80
0.25 lbs. Special B

3.3 lbs. Pilsen Light LME

1 oz. Northern Brewer (9.6%) 60 minutes
1 oz. Striess Spalt (2.3%) 15 minutes

1 tsp. Irish moss

Trappist Ale Yeast

Mill grain.  Mash for 90 minutes at 152F.

Sparge with 150F water into brew pot.

Bring to boil.  Remove from heat and add LME.  Stir well.

Return to boil.  Add Northern Brewer hops.  Begin 60 minute boil.

After 45 minutes, add Striess Spalt hops and Irish moss.

After 15 minutes, remove from heat and let cool for 15 minutes.

Transfer to fermenter.  Add enough cool water to bring total volume to 5 1/8 gallons.

Once wort has reached 70F, pitch yeast.

Seal with lid and airlock.  Let the yeast do its business then bottle or keg like usual.

O.G. - 1.054
F.G. - 1.008

Enjoy!

First of all... let me disclose that I do not know the science and all that mumbo jumbo behind brewing, so please do hate on me for it. I just enjoy brewing and drinking good beer.

With the holiday season having just passed, I have been doing a LOT of baking. I couldn't help but have cookies on the mind when I was trying to figure out what my next brew should be. I came across a few recipes dealing with oatmeal & raisins and oatmeal cookies. So I decided to brew an oatmeal raisin cookie ale. Plus my hubby's favorite treat is an oatmeal raisin cookie.

I must admit, after the fermentation and carbonation was complete, I was a little disappointed in the flavor.  I mean, it was a good beer, but it wasn't the flavor profile that I wanted for an 'oatmeal raisin cookie' concept.  I will try again.  Perhaps next time I will use some molasses and more spices to give it a hint of that cookie flavor.



Oatmeal Raisin Cookie Ale (yields 5 gallons) 
1.5 lbs Victory malt
1 lbs flaked oats
1 lbs crystal-60
0.5 lbs Carapils
6.6 lbs amber LME
12 oz. brown sugar
8 oz. milk sugar
2 oz. Northern Brewer
0.5 c. raisins, rum soaked
1 cinamon stick
1.5 tsp. vanilla extract
1 tsp. Irish moss
British ale yeast (WLP 005)

Mash grains for 90 minutes at 150F.  Sparge into boil pot. 

Bring to boil.  Remove from heat and add amber LME and stir till well mixed.  Mix in brown sugar, milk sugar, raisins/rum, cinnamon, and vanilla.  Return to boil.

Add 1 oz of Northern Brewer.  Boil for 40 minutes.

Add 1 oz of Norhern Brewer.  Boil for 5 minutes.

Add Irish moss.  Boil for 15 minutes.

Remove from heat.  Let cool 15-20 minutes.

Strain wort into fermenter.  Add cold water to bring total volume to just over 5 gallons.  When wort temp reaches 70F or lower, pitch yeast.

OG:  1.058
FG:  1.020

This brew is so delish! My hubby thinks it is the best brew yet that we've done.


Maple Wheat (yields 5 gallons):
3.5 lbs wheat malt
3 lbs 2-row
5 lbs wheat DME
8 oz. maple syrup*
1.5 oz. Willamette
0.5 oz Willamette
1 tsp. Irish moss
Bavarian wheat yeast (dry)

Mash wheat malt and 2-row at 150F for 90 minutes.  Sparge grains with 150F water into boil pot.

Bring to boil.  Remove from heat.  Add wheat DME, maple syrup, and 1.5 oz Willamette hops.  Add water if necessary to bring mixture up to 3 gallons.  Boil for 45 minuites.

Add 0.5 oz Willamette hop and Irish moss.  Boil for 15 minutes.

Remove from heat and let cool for 15-20 minutes.

Strain the wort into fermenter and add cold water to obtain just over 5 gallons. 

When wort reaches a temperature of 70F or less, pitch yeast.

I keg directly and do not do a secondary ferment.

OG: 1.081
FG:  1.012

*Make sure the maple syrup is 100% pure

Enjoy!