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A Pint of Cask Conditioned Ale!
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JR's HOMEBREW Page - Updated January 20, 2004
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I finished the keg of Golden Ground Grizzly Pilsner and I must admit, it was damn good. I claridies the beer twice using gelatin and then a cold lagering period. The beer was a light gold color with a long lasting white head. I only lagered it for two weeks as I am not a patient man. But it came out great. More malt and hops then any light American Lager, but not too bitter as to offend those with lighter palettes. The best part was that it was clear, it looked great in my Pilsner glasses. Try it, you will like it!
I am now brewing a Irish Red Ale. It is being cold conditioned in my fridge as we speak (or I write). The recipe is listed below and as before I got the ingredients from Annapolis Homebrew. Initial impressions are favorable as I tasted it prior to putting it in the secondary. Light caramel maltiness with a balancing light hop bitterness. The
hop aroma is not where I want it but it is still present. I don't want to dry hop this as it should not have a heavy hop aroma for the style.
I am working on my next recipe and hope to brew it soon. I will probably order the ingredience by May 3rd and brew the following weekend. I am thinking of a darker beer but not too dark as the temperature is getting warmer. Maybe a California Lager or Brown Ale. Need to give it more thought.
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Beer Recipe of the MonthBeer Recipe of the Month
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Beer Recipe of the Month (Latest creation from BJ Brewery's Master Brewer):
Name: Red Will Ale
Style: Irish Red Ale
Date Brewed: 4/10/04
Ingredients
7.5 lbs. Extra Light Malt Extract
1/8 oz. Roasted Barley
1.5 lbs 120 L Crystal Malt
1 oz. Northern Brewer Hops (30 Minutes)
1 oz. Tettnang Tettnanger Hops (5 Minutes)
1 oz. Cascade Hops (1 Minute and Steep)
1 tsp. Irish Moss
1 pkg. Irish Ale Yeast
Place 2 gallons cold H2O into a kettle and add grains. Bring to 150 degrees and hold for 30 minutes. Heat to 170 degrees and then turn off heat and let set for 30 min. Remove grains and bring to boil. Add extract, and 1st hops and boil for 60 minutes. Add remaining hops per the schedule. With 15 minutes left in the boil add 1 tsp. Irish Moss. Cool down to 75 degrees and pitch yeast. Ferment for 12 days at 50 - 55 degrees. Transfer to secondary and condition for 5 days at 35 to 40 degrees. Bottle or keg beer.
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My Favorite Links
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T ips:
Easy Brew Days: I usually begin brewing by about 8:30 PM and finish no later than 11:00 PM, that's only two and a half hours to brew a beer. I utilize extracts and specialty grains to add character to my brews. I, along with a lot of other people, do not have the time to brew all grain recipes. That is why I stick to these simple brews.
I use nylon grain sacks to hold my grains and do not over fill them. Buy the larger grain bags to give you enough room to add a pound or two of grains. I steep these grains for about 30 minutes at about 150 degrees in 2 gallons of water. I then raise the temperature to just below boiling and let them steep for another 10 or 15 minutes. I pull the grain sack, rinse with hot H2O and set aside. I add my extract and initial hops and boil for about 60 minutes, adding additional hops as the recipe calls for them.
Prior to all this I cool 3 gallons of water to about 40 degrees. When my boil is done, I place the pot in a cold water bath and fiil the fermenter with the pre-chilled water. the wort is then added to the fermenter and the resulting temperature is between 75 and 80 degrees. This eliminates the time required to cool the wort using an ice bath and is probably quicker then a wort chiller (less to clean up as well). I am then ready to pitch the yeast and top with the air lock.
All that is left is to clean the brew equipment and place the fermenter in a cool dark place. I usually place it in the basement wrapped by a dark towel to keep light out of the fermenting beer.
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Thought for the day.....
The German American Beer Garden ..... was the basis of community. Though organized around drinking, it was ... 'as respectable as the corner grocery store.'
Ray Oldenburg (1932)
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