2008 SUMMER COMMUNITY BREW
deafcone wrote:
Sampled the kegged Belgian ale today. WOW. Very thick, creamy, head on it. Real nice orange and corriander flavor to it, not overpowering at all. A real cloudy, good tasting beer.
First time I used a belgian yeast and I'll be making this one again real soon. The redi irish ale taste great but not ready yet. Kolsch is taking it sweet time but slowly getting there.
Had trouble getting the fittings from CO2 and spigot to fit properly on keg fittings. Turns out I had them switched.Lots easier once I fixed that.
DC
.
Care to share the recipes on these?
My son will be home from Oregon in a few days so I plan to hold on the Summer brew until he gets here to help. I have all the supplies in hand though.
Bull wrote:
deafcone wrote:
Sampled the kegged Belgian ale today. WOW. Very thick, creamy, head on it. Real nice orange and corriander flavor to it, not overpowering at all. A real cloudy, good tasting beer.
First time I used a belgian yeast and I'll be making this one again real soon. The redi irish ale taste great but not ready yet. Kolsch is taking it sweet time but slowly getting there.
Had trouble getting the fittings from CO2 and spigot to fit properly on keg fittings. Turns out I had them switched.Lots easier once I fixed that.
DC.
Care to share the recipes on these?
The belgian ale is the ry wit I mad for the summer brew.
Extract/grain
1 lb 2-row
1 lb rye malt
1 lb wheat dme
2 pds light dme
1 pd honey
1 pd cane sugar
1/2 oz Cluster 60 min
1/2 oz Cluster 15 min
WLP400 Belgian Wit
1 oz whole carddamon
1 oz corriander seed
.5 oz orange peel
1.035.....1.003......11.8 ibu.....4.2%
Directions:
Protein rest 120+F for 30 minutes, Mash 150F for 90 minutes. Bring to boil and add 1 oz hops, DME and Honey. Last 15 minutes of boil add 1/2 pf cardamon and corriander, 1/2 oz hops. Last 5 minutes add remaining cardamon and corriander and all orange peel. Last 2 minutes add 1/2 oz hops.
Chill and pitch belgian yeast.
Note: crack the cardamon shell and lightly crush the corriander seed. Strain them out before moving into fermentor.Cardamon is not traditional spice for this style so leave it out if you prefer.
NOTE: I did not use Cardamon. I used corriander powder and used only 1/2 oz. Plenty of flavore from it. I also used Orange Blossom Honey and dried sweet orange peel. And I used WLP 550 Belgian ale yeast. Currently keg is almost gone at the lake cabin and everyone loves it.
Red Irish Ale
1.5 pds munich malt
.25 pds crystal malt 40L
.125 pds victory malt
3 pds Muntons Light DME
1.5 pds Cane sugar (table sugar)
.5 pds light brown sugar
.5 oz cluster hops, pellets 7.95 AA 60 min
Muntons dry yeast
Actual specs were:
1.050 OG
1.010 TG
12.50 SRM (probably darker)
IBU: 17.3
Alc: 5.3%
The Kolsch is STILL not carbing up right and I attribute it to under carbing when bottleing so I iwll probably open rest of bottles and put a couple car tabs in and recap. Worst case they get dumped. Only 12 22oz bottles left.
Gotta get back to lake. Will be back next weekend.
DC
Got the Summer Spiced Ale bottled today. 
Tasted awsome, can't wait for it to carb up. A little concerned cause I used Kolsch yeast, always seems to take longer than others.
Quadrupel wrote:
I went a bit of a different route. I brewed a summer rye-wheat, here's the recipe:
.5 # two row malt
1 # rye malt
3.5 # pilsner LME
2.5 # wheat LME
1 oz Tettnanger 4.5 aa 60 mins
1 oz Tettnanger 4.5 aa 20 mins
1 oz Hallertau 2.7 aa 0 mins
1 oz lemon zest at flame out
OG: 1.0485
Hoping it will be a good summer refreshing brew to sip on in a couple of months.
I like the sounds of that recipe.
DC
Well, Lake trip was a blast. Caught lots of fish, drank lots of beer, got lots of sunburn. Only problem is, I only have 3 bottles of the rye wit left for the swap. So I will be brewing a 1/2 batch of it this week. Wife didn't like it. She said corriander was too strong. I didn't notice. But I will be leaving corriander out this time and going with just thw orange peel I really liked it as did most others. So I'll have plenty to swap in a few weeks. Will keep the 3 bottles I have left and swap one bottle of origional and one bottle of next recipe if there's a difference.
Also if anyone is interested in the recipe it is on page 650 of the homebrewers ultimate recipe book from this site. It's an all grain version but I converted it to extract and specialty grains which is the recipe I used.
DC
I'm racking my summer spiced wheat/rye to secondary tomorrow. The Wyeast American Wheat 1010 I used takes forever to ferment out. I'm up for the beer swap but I just won't have bottles ready for a few weeks.
Well #2 son is home from Oregon with lots of brew tasting under his belt...ha. He wants to brew the summer brew with me so we will probably do it next weekend. I am using the Kolsch yeast also as I have had some good results with it lately. Plan to use Honey, orange peel, small amount of corriander ( last batch had a little to much) and some paradise seeds to go with the rye and DME. I am up for the swap but may be a little behind everyone else. I think the Kolsch yeast does better with a little cold aging/ conditioning.
P.S. Son made his first batch recently ( other than the Mr Beer stuff) and did a brown ale that was outstanding. Good thing he brought plenty to share!!!
I bottled up the summer spiced brew today. I don't know how I'm feeling about this brew at the moment. First off I missed my OG by 7 points. At the time I thought it was because I hadn't mixed the wort and water together well enough before I took a gravity reading, but then today the FG was 1.007. I'm thinking it really was 1.037 because this puts me at 80% AA which is closer to the yeast specs on the Wyeast website.
The only thing I can think of to explain the missed OG was that maybe my mash temps were too high but I don't think high mash temps would have let this beer ferment down to 1.007. I've only done 2 other PMs before this beer but I hit my OGs and so I followed the same procedure (same mash thickness and strike temps).
Also, there isn't a whole lot of flavor and the beer tasted kind of bland, but I'll pop one open in a couple weeks after the beer has had some time to carbonate and condition. If the beer is still kind of blah then I plan on making it again sometime and will either add more spice during the boil or maybe add spices in the secondary.
FirePitBrew wrote:
I bottled up the summer spiced brew today. I don't know how I'm feeling about this brew at the moment. First off I missed my OG by 7 points. At the time I thought it was because I hadn't mixed the wort and water together well enough before I took a gravity reading, but then today the FG was 1.007. I'm thinking it really was 1.037 because this puts me at 80% AA which is closer to the yeast specs on the Wyeast website.
The only thing I can think of to explain the missed OG was that maybe my mash temps were too high but I don't think high mash temps would have let this beer ferment down to 1.007. I've only done 2 other PMs before this beer but I hit my OGs and so I followed the same procedure (same mash thickness and strike temps).
Also, there isn't a whole lot of flavor and the beer tasted kind of bland, but I'll pop one open in a couple weeks after the beer has had some time to carbonate and condition. If the beer is still kind of blah then I plan on making it again sometime and will either add more spice during the boil or maybe add spices in the secondary.
Don't be surprised if in a few weeks you have an outstanding summer brew. Things tend to work out that way.