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Amber Bottled

  • Mar. 15th, 2009 at 3:40 PM
dj blaster

Just for the record: FG: 1.023

Total yield was about 4.25 gallons. Beyond the usual loss to the yeast cake and the stuff left in the bottling bucket, I managed to overfill a couple bottles, and accidentally open the bottling bucket spout and pour some more beer all over the floor.

I actually managed to crack a bottle neck while capping, so I drank it! Verdict: flat beer sucks.

crossposted from The Hydrogen Project

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Honey Orange Amber Ale

  • Mar. 1st, 2009 at 2:25 PM
dj blaster

So, this afternoon, I used the beer kit I received as a Christmas gift from my parents. Here are the original kit ingredients:
- 3 pounds Muntons Pale Extract (hopped)
- 2 pounds Muntons Amber Extract
- 1 pound mixed Munich and Wheat Malt
- 1 tsp Irish Moss (boiled 15 mins)
- 1 oz Willamette hops (half for 60mins, half for 10 mins)
- Safale S04 yeast

I added the following ingredients:
- 2 oz bitter orange peel (at 5mins)
- 1 lb honey (partly wildflower, partly mesquite, added at 2nd boil)
- 0.5 lb light candi sugar (at 2nd boil)
- 0.5 lb malto-dextrin (at 2nd boil)

I switched the yeast to Safbrew T-58, which I made into a starter on a stir plate. I’m not sure if that is going to make a difference since I only stirred it for an hour.

OG is 1.065, up from the 1.040 on the kit instructions. Spent grains are currently being baked into a this spent grain bread, and I’ll hopefully also make this one and this one later on today!

crossposted from The Hydrogen Project

history

  • Aug. 10th, 2008 at 10:00 AM
dj blaster

I didn't take measurements of these two, but here's a little history on my brewing:
- batch 1 was an Irish Red Ale from a kit put together by Blackstone Valley Brewing Supply. It had 3.3 pounds of liquid Malt Extract (unhopped), 1 pound of wheat malt extract, Cascade hops as both bittering hops and aroma hops, Irish moss as a clarifying agent. No idea what the OG and FG were, as I didn't write them down :(
- batch 2 was an amber ale, which was basically the same as the Irish red above, except for an additional set of barley grains that were steeped before the boil. Cluster hops were the bittering hops and Green Mountain hops were aroma hops. Same deal on the gravity. I think the malt extracts were different types, but still unhopped.

crossposted from The Hydrogen Project

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