Archive for Homebrew

Back in Business

Posted in Beer and Wine with tags , , , , on September 11, 2014 by Aaron

It has been a while since I made beer. The last batch was made in January for my brother in law’s wedding using my favorite recipe. You should try it…

Last night my friend David and I made a batch, aiming for an IPA. I have tried and failed many times to make an IPA. They were never bad, they just didn’t taste at all like they should. I’ve tried recipe’s and I have even tried kits. Nothing….

This time we have a secret plan

((way too many hops)).

The plan involves a total of 12 oz. of hops. I know, that is crazy! That would normally be about $50 of hops, however, David went to the newish beer store The Green Growler and everything was half off. Time to find out if not enough hops has been my problem all along.

photo (6)

Advertisements

Mugabe Midnight

Posted in Beer and Wine, Recipes with tags , , , , , , , , , , on December 26, 2009 by Aaron

This dry stout is really good. It has a thinner body than most stouts but the flavor is really awesome. Here is how we made it:

Mugabe Midnight

  • ~ 1/3 lb. Belgian Black Malt
  • ~1/3 Lb. US Roasted Non Malted Barley
  • ~1/4 lb. Briess American Wheat Malt
  • 2 Cans 3.31 lbs. Coopers Dark Malt Extract
  • 2 oz. Williamette Leaf Hops 5.4%
  • 1 oz. Yakima Magnum Hop Pellets 12.1%
  • 11 g. Dried Windsor Ale Yeast

Put two gallons of cold water along with all grain in a big pot and bring to a boil. Remove the grain just before it begins to boil. Add the Malt Extract and bring back to a boil. Slow boil it for an hour. For the whole boil add all the hops. Sparge when pouring it into the carboy. Aerate the Carboy for about three minutes once cool before adding the yeast.

Try it. Let me know what you think! We just drank the last bottle recently and it was good. I am almost out of homebrew, that means it is time to make more. Luckily my brand new stock pot is on the way and I have enough ingredients to make 2 more batches.

Upcoming beers: Scotch Ale and an IPA. One for the kegerator and one for the bottles… which one should go where? The question is important. The kegerated beer can only be shared by people at my house. The bottles can be shared elsewhere. This will take some thinking. Or I could call for a vote and do what you say. What do you think?

Bosnian Beermaking

Posted in Beer and Wine, Recipes with tags , , , , on May 19, 2009 by Aaron

This weekend I made beer with a Bosnian Filmmaker. It was pretty cool. Since there is a lot of downtime waiting for your pot of wort (what you call beer before it becomes alcoholic, pronounced “wert”) to come to a boil we had a lot of time to talk. I showed him a video I had made and talked about a few more. He wasn’t that interested in talking about the specifics of my work but more about the over-arching structures of storytelling in general and how my stuff doesn’t relate to it very well.

Oh well… The best way to become a filmmaker is to pick up a camera and do it. You could say the same about making beer. So why don’t you try it! I have included here a recipe for the best batch of beer I have ever made. It is an Imperial Stout (get it?) and I can guarantee that if you like dark beer, this one will be mighty tasty.

So what are you waiting for? This is the 21st century, if you don’t live near a brewing supply store go on that thing called the internet and order what you need! You won’t regret it.

Barrel Chested Palpatine

  • ~1/2 lb. Chocolate Malt 
  • ~1/2 lb. Non-Malted Barley
  • 3 Cans, 3.3 lbs. Coopers Amber Malt Extract
  • 2 oz. Chinook Hop Pellets
  • 2 oz. Cascade Hop Pellets
  • 11g Windsor English Ale Yeast

Place Grain into 2 Gallons of cold water and bring to a boil. Just before it begins to boil remove the grain from the pot. Add Malt Extract and bring back to a boil. For 50 minutes, boil 2oz. of Chinook Hops and 1/2oz. of Cascade Hops. Add remaining Cascade Hops for 10 more minutes. Sparge.

American Craft Brew Week

Posted in Beer and Wine with tags , , , , on May 14, 2009 by Aaron

American Craft Brew Week started on Monday. National Homebrew day was just a little while ago on May 2nd. If you live near a smaller brewery I suggest going down there to enjoy some wonderful beer. I am sure you would be surprised to know that you probably live near a small craft brewery. Check out this really cheezy video made by the wonderful Stone Brew Co.

I did celebrate a bit for National Home Brew Day, maybe not exactly not on the day specifically but well around it. Right now I have two batches of English Pale Ale that are in bottles and carbonating as we type, and a batch of KegeratorRed Bitter that is in its second stage of fermentation. The Red Bitter is going to be the very first batch of mine that goes into my brand new, homemade kegerator!

Very exciting.

Those two batches of English Pale Ale are also going towards the first brewing competition that my brewmate (and roommate) Josh and I are entering. We made two so that we can enter the one that tastes better. It seems like this is a homebrew day of brand new things. We also used 5 gallons of maple sap instead of water for the first batch of the EPA. It is supposed to add a mild but interesting flavor. Lets hope that it tastes like wonderful to the judges.