Home Brew

In addition to learning how to design and make my own clothing, I’m also learning how to brew beer! I hope to document all of my home brewing adventures here with recipes and tasting notes. I brew in small batches (2.5 gallons), using an all-grain brewing method called “brew in a bag” (BIAB). This allows me to mash and boil in the same pot/kettle, and is a great way to brew for anyone who wants to do all-grain brewing but is short on storage space like I am.

Sierra Nevada Ruthless Rye Clone

Ruthless_rye_clone

I love just about every beer that Sierra Nevada makes. My college days were spent in Chico, CA where Sierra Nevada was started. Being so close to the brewery meant that I could buy six packs of their seasonal brews for under $5.00, and six pack of their Bigfoot Ale barley wine for under $7.00. (I found an old receipt from college the other day with the beer prices still legible) These days I can’t find a four pack of the Bigfoot Ale for under $10.00. Aww, the good old days.

Their Ruthless Rye is a great IPA, and since I had never brewed with rye before, I thought making a Ruthless Rye clone would be a great opportunity to try using some rye in a home brew. I based my beer off of this recipe. After looking back at that recipe for this post though, I noticed that there isn’t any rye in the malt bill. The original link I bookmarked is forwarding to a new website, so maybe there is a mistake somewhere.

I didn’t follow the recipe exactly, and I’m not quite sure what went wrong, but the bittering hops came across a little too harsh to make this a great beer. It was perfectly drinkable, but not my best work.

Sierra Nevada Ruthless Rye Clone

Brew date: 3/9/13
Bottle date: 3/21/13
Batch size: 2.5 gallons
Bre-Boil Gravity- 1.052
OG- 1.068
FG- 1.016
ABV-6.8%

Malt Bill

6.5 # American Two-Row Pale
12 oz Rye Malt
8 oz Crystal 40L
1 oz Chocolate Malt

Hops

3/8 oz Chinook @70
3/8 oz Magnum @15
3/8 oz Chinook @5
1/8 oz Magnum @5

.25 oz Chinook Dry Hop 4 days
.5 oz Citra Dry Hop 4 days
.25 Magnum Dry Hop 4 days

Yeast

Safale US-05, 1 packet, no starter or re-hydration.

Priming sugar: 2.5 oz

Mashed with 4 gal water, + 4 cups at 153 for 60 min.
Boil for 70 min.

Oaked Arrogant Bastard Clone

Oaked_abc

For my thirteenth batch of homebrew I tried a clone recipe of Stone Brewing Co.’s Oaked Arrogant Bastard Ale. I’ve always been a fan of beers aged on oak chips and beer aged in oak barrels. A friend of mine had just visited Stone’s brewery in California and he sent me this recipe for an oaked version of the Arrogant Bastard Ale. I thought why not, I’ve never used oak before, and I love trying new things when it comes to brewing.

As usual, I adapted the recipe for a smaller batch and my brewing method. There is a heavy amount of oak flavor in this beer, but that is what I like about it. The oak chips add lots of vanilla, and a slight amount of caramel (or at least that’s what it tastes like to me), while mellowing out the Chinook hops. I really wish I had more of this left, and will surely make it again.

Oaked Arrogant Bastard Clone

Brew date: 2/9/13
Bottle date: 3/1/13
Batch size: 2.5 gallons
Bre-Boil Gravity- 1.057
OG- 1.070
FG- 1.010
ABV-7.9%

Malt Bill

7.5 # Pale 2 Row
.75 # Special B

1 oz French Oak Chips, Medium Toast, added to primary fermenter for 8 days after primary fermentation was complete.

Hops

.3 oz Chinook @60 min
.2 oz Chinook @45 min
.5 oz Chinook @ 15
.5 oz Chinook @ 0 min

Yeast

Safale US-05, 1 packet, no starter or re-hydration.

Priming sugar: 2.5 oz

Mashed with 4 gal water, + 4 cups at 148 for 60 min.
Boil for 60 min.

 

Chocolate Milk Oatmeal Stout

Chocolate_stout

I originally posted this beer back in March at Love & Olive Oil, a food blog my wife Lindsay runs that documents our culinary adventures. This is the first stout I made, and I’m really happy with the way it turned out. My goal was a thick, chocolatey, slightly sweet beer that could be substituted for dessert. In addition to chocolate malt, I also put cocoa powder in the boil, as well as some bourbon soaked cocoa nibs in my primary fermentation carboy as soon as primary fermentation was complete.

This is a beer I will definitely be making again next fall, but I might try a version aged on some bourbon soaked oak chips next time.

The recipe is adapted from a clone of Terrapin Beer Co.’s Moo-Hoo that can be found here.

Chocolate Milk Oatmeal Stout

Brew date: 1/18/13
Bottle date: 2/1/13
Batch size: 2.5 gallons
Bre-Boil Gravity- 1.050
OG- 1.064 (includes lactose sugar)
FG- 1.024 (includes lactose sugar)
ABV-5.25%

Malt Bill

6 # Pale 2 row
.5 # Chocolate Malt
.25 # Roasted Barley
5 oz Crystal 80L
.5 # Flaked Oats

.5 # Lactose @ 10 min

2.5 oz cocoa powder @ 10 min

2 oz cocoa nibs, soaked in 2.5 oz bourbon for 4 days. Bourbon and nibs added to primary fermenter after primary fermentation was complete.

Hops

.25 oz Nugget @ 60 min
.5 oz Willamette @ 30 min

Yeast

Safale US-05, 1 packet, no starter or re-hydration.

Priming sugar: 2.5 oz

Mashed with 4 gal water, + 2 cups at 152 for 75 min.
Boil for 60 min.

New Years Pale Ale

homebrew pale ale

While this is the first beer for the new brewing section it is actually my 11th batch. I took up brewing a while back and decided to start documenting my brews online. I made this beer on New Years eve and I think it turned out pretty good for a basic American pale ale.

After reading that Simcoe and Amarillo make a great hop combination, I decided I had to try a beer with these two hops. The finished beer has lots of hop aroma, and I love the little bit of apricot flavor from the Amarillo hops. The only change I would make for next time is to increase the 60 minute bittering hop addition. With just a little more bitterness this would probably be considered an IPA.

I’m not at the point where I can come up with recipes completely on my own, but I’m slowly getting there. I will always try to link to the original recipe, or link to the recipe that inspired me to make a certain beer. For this beer, I originally got the idea from this thread on a home brew forum, but made some changes to the recipe.

New Years Pale Ale

Brew date: 12/31/12
Bottle date: 1/12/13
Batch size: 2.5 gallons
Bre-Boil Gravity- 1.054
OG- 1.066
FG- 1.014
ABV-6.9%

Malt Bill

6.5 # Pale 2 row
.5 # Munich
.5 # Crystal 60L

Hops

Simcoe .50 oz @ 60 min
Amarillo .25 oz @ 15 min
Simcoe .25 oz @ 5 min
Amarillo .25 oz @ 0 min
Simcoe  .25 oz dry hop 4 days
Amarrilo .50 oz dry hop 4 days

Yeast

Safale US-05, 1 packet, no starter or re-hydration.

Priming sugar: 2.5 oz

Mashed with 3.5 gal water at 149-152 for 75 min.
Rinsed grain bag with 9 cups hot water @ 170 degrees.
Boil for 60 min.