Beers and Brewing

Beers and brewing image

FYI! Not necessarily history or opinion.

Homebrew: Sinister Brew

Submitted by DM on Mon, 14/08/2017 - 22:07

This beer is named for being brewed on International Left-Hander's Day

My last two beers had reduced mash & boil times to try & allow for more family time (probably mowing the lawn or laundry), but have resulted in very hazy beers - although I also forgot the Irish Moss in both too!   This time I decided to give the brew a decent amount of mash & boil time - and remember the Irish Moss - to get clear beer that I can serve to visitors in the garden over summer without having to explain the haze.

Homebrew: Meikleour Hedge

Submitted by DM on Tue, 18/07/2017 - 18:41

Much as I love the New World varieties, there are some English hops I like - I just tend to not make stuff I can readily buy in the shops.   This should be a traditional English Bitter, but with the hoppiness & bitterness ramped up.

Mash: 45 mins.   Held at 68°C for 20 mins then allowed to fall to 64°C in the last 25.

2.5 Kg of pale malt

200g crystal malt

270g of rye malt

Boil: 40 mins.

Homebrew: In The Pink

Submitted by DM on Wed, 14/06/2017 - 11:44

I found some jars of sour cherries in Lidl & had to have them to make a beer with.   While it will have some resemblance to a Belgian Kriek, it is not soured with wild yeasts or bacteria.   The sourness will come from acid malt predominantly.

Mash: 1 hour 10 mins starting at 70°C & falling to 57°C at the end.

2 Kg pale malt

250g acid malt

150g crystal malt

Boil: 1 hour

10g Archer hops (5.0% alpha acid) added 30 mins before end of boil

Homebrew: West Coast IPA

Submitted by DM on Mon, 29/05/2017 - 16:02

Having brewed a great session IPA using El Dorado & a good one using Chinook hops I took advantage of the opportunity to brew a slightly stronger, super hoppy IPA using both hops plus some Cascade.

Mash - starting at 68°C and falling to 59°C at the end of 1 hour.

3 Kg of pale malt

Boil - 1 hour 15 mins

45 mins from end  - 40g Cascade hops (7.5% alpha acid) & 60g Chinook (12.7% aa) hops

Homebrew: Three Parts American

Submitted by DM on Wed, 17/05/2017 - 17:47

My wife picked up a bottle of Douglas Fir syrup after Christmas at a big discount and thought I'd like to brew with it.   Quite right too.   I've tried to keep the beer fairly neutral to let the fir taste show through the malt and hops, but at the same time I wanted a beer I'd enjoy drinking in case the syrup was too subtly flavoured.

The three parts American refer to; Cascade hops from Oregon; the Douglas Fir originally from the North American west coast & the yeast is specifically for West Coast style ales.

Mash: 1 hour at between 69 - 65°C

2 Kg Pale malt