tag:blogger.com,1999:blog-17549101088076248732024-03-04T23:12:22.708-05:00All Grains Brewing and baking, made simple. Quality recipes and advice to help both novice and experienced brewers, bakers and the generally curious to have fun crafting delicious delights. Fermented foods, pickles, canning, jarring and every other style of food production for the home. Simple, elegant and easy.Unknownnoreply@blogger.comBlogger114125tag:blogger.com,1999:blog-1754910108807624873.post-6478329761425052912019-03-26T11:20:00.002-04:002019-03-26T11:21:09.798-04:00Irish Soda Bread<div class="box">
<h1>Traditional Irish Soda Bread</h1>
<p class="left">
Since time immemorial, my family has been baking soda bread every March 17th. Over the years who baked it for St. Patrick's Day changed hands and now I've been given the privilege to bake my own. The recipe stems from tradition but has evolved to be something much more delightful than the dry, coarse, usually stale loaf that it is often thought as. This recipe uses plenty of butter, buttermilk and caraway to impart amazing texture, standing power and that good old fashioned flavor.
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<a href="https://amzn.to/2Yu8UsS" alt="irish soda bread in a skillet"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz48lNvLJ7zKJm1Q4wOWswro748Fy_mFNK01cK3x1TzLjpqEBtlcV7p_V8CCmKThL40gpCm3U1jTLSARviIAx9xpMBkRUdgR6MSa8YnJwlurJEwm0VecMBSUxWYN3Vre8ebVW6CG-tAprF/s1600/IMG_20190317_103027_271.jpg" width="500px" /></a>
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<p class="left">
The method used for this recipe is exceedingly easy and will give even the most novice of bakers a chance for great success. The key to this bread's flaky and buttery texture lies in cold ingredients. Much like when baking biscuits, the cold ingredients lend to good flake and a better final product.
</p>
<p class="left">
<b>Ingredients</b><br/>
480-500g all purpose flour<br/>
1 tbs sugar<br/>
1 tsp salt<br/>
2 tsp baking soda<br/>
6 tbs butter<br/>
1 egg<br/>
1 cup golden raisins<br/>
1 tbs caraway seeds<br/>
14 oz buttermilk<br/>
</p>
<p class="left">
Whisk together the flour, sugar, salt and baking soda until combined. Dice the cold butter into pieces and work it into the flour mixture until the texture resembles gravel. Do your best to avoid melting the butter by using a spatula to mix as much as possible. Add the raisins and caraway seeds. In a separate container, beat the egg into the buttermilk then combine with the flour mixture. Mix the dough so it just barely comes together, no kneeding is required but you will want to shape the dough in to a rough ball.
</p>
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<p class="left">
Transfer the dough to a buttered cast iron pan or baking dish and score the top deeply with an "X" to ensure even cooking. Bake at 450F for 20-35 minutes, it will be done when it is golden brown on top and a skewer comes out just dry from the thickets part.
</p>
</div><div class="blogger-post-footer">As an Amazon Associate, I earn from qualifying purchases.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1754910108807624873.post-24486594857658775772019-03-12T16:48:00.003-04:002023-11-18T18:12:29.679-05:00Deal: 6 Gallon Glass Carboy<div class="box">
<h1>6 Gallon Glass Carboy</h1>
<p class="left">Outside of breaking the bank on a stainless setup, nothing beats a good glass carboy and <a href="https://amzn.to/3uf83Ri">Northern Brewer</a> has them upon Amazon with free shipping!<br /></p>
<a href="https://amzn.to/3uf83Ri"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu277F7qqNACjmHzaf84bAFsUl7q_JVVUkZKwlJs1n38__n7e5N_axoeJ31bdKsvsGx3j8jZIc0BF9AOEg1X790n4k9esb-aQAkIhYyQzJ41whpTQ5DvPlluIt9u9Tzfv_ca111FtuK0c6/s1600/6gallonglasscarboy.jpg" width="300px" /></a>
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</div><div class="blogger-post-footer">As an Amazon Associate, I earn from qualifying purchases.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1754910108807624873.post-2065380023335877672019-03-05T14:34:00.003-05:002020-06-25T12:09:14.773-04:00Session New England IPA<div class="box">
<h1>Session New England IPA</h1>
<p class="left">
Sometimes you need a beer fast. A beer that will impress a crowd, be easy to drink and be ready in 12 days. This is that beer. This recipe is a session version of our <a href="https://www.allgrains.net/2019/02/new-england-ipa.html">New England IPA (NEIPA)</a> that touts just as much juice and hop forward aroma as it's bigger brother. We're adding a just touch of lactose to this recipe for extra body and juiciness to make this 5% beer taste fuller yet still be easy drinking.
</p>
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRku3GlvgTHWBA_vwvZbmhOr3UJwomNBPvmbQJASKP6YLbDY1Q2OoVMICdcjbsOughFg2cIlMwSwBVqxILow7g4Ni8psa7m9Hkelq-5DfxTigWRQjfhyo0Uih1OXz5KNWxB4R3h_GBduyZ/s1600/IMG_20190322_151647-01.jpeg" alt="session new england ipa easy recipe" width="500px"/>
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<p class="left">
<b>Style & Targets</b><br/>
Session New England IPA<br/>
5% ABV @ 5 gallons<br/>
<br/>
<b>Ingredients</b><br/>
6 lbs US 2-row malt<br/>
2 lbs white wheat malt<br/>
2 lbs flaked oats<br/>
4 oz Crystal 120L<br/>
4 oz <a href="https://www.morebeer.com/products/lactose.html?a_aid=231&a_cid=11111111">lactose</a><br/>
1 oz <a href="https://www.morebeer.com/products/centennial-hops-pellets.html?a_aid=231&a_cid=11111111">Centennial hops</a> (60 minutes)<br/>
1 oz <a href="https://www.morebeer.com/products/mosaic-hops-pellets.html?a_aid=231&a_cid=11111111">Mosaic hops</a> (whirlpool)<br/>
1 oz <a href="https://www.morebeer.com/products/citra-hops-pellets.html?a_aid=231&a_cid=11111111">Citra hops</a> (whirlpool)<br/>
1 oz <a href="https://www.morebeer.com/products/el-dorado-hops-pellets.html?a_aid=231&a_cid=11111111">El Dorado hops</a> (whirlpool)<br/>
1 oz Citra hops (Dry Hop, 3 days)<br/>
1 oz El Dorado hops (Dry Hop, 3 days)<br/>
1 tsp yeast nutrient<br/>
1 tsp Irish moss (<a href="https://amzn.to/3fXlybR">great bulk deal over here!</a>)<br/>
1 pkg Safale-04
</p>
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<p class="left">
<b>Procedure</b><br/>
Bring 16 quarts of water to 158 F in your <a href="https://amzn.to/2Vkdl9T">boil kettle</a> and combine with the grains, shooting for a target mash temperature of 148 F for 60 minutes.<br/>
After the 60 minutes have passed, add 1.5 gallons of 170 F water to the mash and drain. Once drained, add 4.25 gallons of 170 F water, let sit for 10 minutes before draining again.<br/><br/>
<b>Boil Schedule</b><br/>
60 minutes - 1 oz Centennial<br/>
15 minutes - 1 tsp Irish moss<br/>
10 minutes - 4oz lactose<br/>
0 minutes - Flameout & cool wort to 165 F<br/>
(@ 165) F - Add the whirlpool hops. Since we don't have an actual whirlpool, we'll just give the wort a good stir as we add the hops and let it sit at around 165 F for 20 minutes. This addition at such a low temperature will impart almost exclusively aroma and no bitterness.<br/>
(-20) minutes - Cool wort to the pitch temperature of 68 F, transfer to the fermentation vessel and add the yeast.<br/>
<br/>
Give this lovely beer 5 days before you add the dry hop addition. Fermentation will still be going on but that's ok, in fact the biotransformation that can occur will only increase the juicy characters of the dry hopping. After the dry hop addition has had 3 days to sit, carefully package it with as little oxidation as possible. Consume this beer fresh! Hoppy beers taste best within 2 weeks of packaging.
</p>
</div><div class="blogger-post-footer">As an Amazon Associate, I earn from qualifying purchases.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1754910108807624873.post-32156232359532704952019-02-27T15:04:00.000-05:002019-02-27T15:04:08.403-05:0086 Industry Life<div class="box">
<h1>86 Industry Life</h1>
<p class="left">
If you're working in the hospitality industry, you should go checkout <a href="http://www.86industry.life">86 Industry Life</a>. It's a great resource for those looking to expand their skill sets, grow within the industry or beyond it.
</p>
Get all your ingredients and save at:<br/>
<a href="https://www.morebeer.com/index?a_aid=231&a_bid=c2338b97" target=""><img class="nopin" src="https://moreflavor.postaffiliatepro.com/accounts/default1/ayvdybw/MoreBeer3.gif" alt="MoreBeer! Absolutely Everything!" title="MoreBeer! Absolutely Everything!" width="468" height="60" /></a><img class="nopin" style="border:0" src="https://moreflavor.postaffiliatepro.com/scripts/ayvdyiw?a_aid=231&a_bid=c2338b97" width="1" height="1" alt="" />
</div><div class="blogger-post-footer">As an Amazon Associate, I earn from qualifying purchases.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1754910108807624873.post-69019013890234489612019-02-18T09:50:00.002-05:002019-02-18T12:41:41.595-05:00Angel Food Cake<div class="box">
<h1>Angel Food Cake</h1>
<p class="left">
This delicate, airy, masterpiece really doesn't deserve to be called a cake. A cake is dense and heavy, this is about as far from that as you can get. Although it takes a little extra care to craft, it is actually quite easy, fairly healthy (for a cake) and very rewarding to share. This recipe is courtesy of the great and powerful Alton Brown, with some changes (like adding weight measurements) that I'm sure he would approve of.
</p>
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE3UkJGVAxpCSjm5dIgAYXniWUuglTs7rabf-hc304JCzNwWnpwPcgzzOwO1yWx6AxgRtLkJuGYDxYMrqX37GWG_LbnveMR3QRa6gTr422cfjQ4jBZRrGaOW7ritxI_B3ztxjD9BFTcDaB/s1600/IMG_20190217_134844-01.jpeg" alt="easy light and fluffy angel food cake" width="600px" />
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<p class="left">
Angel food cake is a very unique cake because of its lack of any fat additions. The cake is only made up of a protein from the egg whites, which are whipped in to a <a href="https://www.allgrains.net/2013/03/chocolate-dipped-meringue.html">meringue</a> and added to a flour and sugar mixture. There are few very important tricks to remember when making this cake that will ensure the fluffiest result.
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<br/>
<b>1. </b>Use room temperature eggs for the best meringue results and separate the eggs, one at a time with three containers. One for yolks, one for quarantine and the final for completely yolk free whites. This will ensure that no fat at all gets into your final mix, even the smallest fat will ruin the rise of the cake.
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<br/>
<b>2. </b>Use clean dishes and make sure no oil or butter residue is in your bowls and pans.
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<br/>
<b>3. </b><a href="https://amzn.to/2GPtXzK">Sift</a> your flour and sugar every time you measure or transfer it to ensure the smallest particles of both get mixed in to the meringue.
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<br/>
<b>4. </b>Do not over mix the meringue and flour mixtures.
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<br/>
<b>5. </b>Bake the cake all the way till the visible top (bottom) is lightly browned before opening. If you open the oven too early the cake could deflate.
</p>
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQUF8HTfLGp60KzXAw3z9Hc6cDooBFfchb1Hx1gZHhV0ppYbKa2h-PRSZ5lfBdUnORwKn0xXBC05YzDZxHHmGSLDacQ_bzJXJbp1qm0znOSr4eiN-Z0p_E5naFxdj2N1pvy5TXxTkmc7r/s1600/IMG_20190217_135059%257E2.jpg" alt="angel food cake" width="600px" />
<p class="left">
<br/>
<br/>
<b>Ingredients</b><br/>
12 egg whites (at room temperature)<br/>
240 g powdered sugar<br/>
128 g <a href="https://amzn.to/2EhFy9e">cake flour</a><br/>
1/3 cup warm water<br/>
1.5 tsp cream of tartar<br/>
1 tsp orange extract (or any of your choice)<br/>
<i>Optional</i>
1-2 oz shaved or grated chocolate
</p>
<p class="left">
<b>Procedure</b><br/>
Preheat the oven to 350 F. Sift 120 g of the powdered sugar (about 1 cup) with the cake flour (about 1 cup) and salt, then mix and set aside. In another bowl, add the carefully separated the egg whites ensuring no yolk makes it in. Add the tartar, salt and extract to the egg whites and whisk by hand until combined. Sift half of the remaining sugar into the whites and begin to beat on medium speed with a hand mixer. You can do this without one but it will take some serious time and energy.
<br/><br/>
This is the most important step of the process so take care to slowly add the remaining sugar and beat the whites until a beautiful foam and then fluff appears. You're looking for medium peaks. You'll know you've got them when you take the beaters out and gently turn them towards the ceiling and the meringue that is on them will form a curled peak. It won't be perfectly stiff but stable enough to hold its shape. The below image is what it may look like in the bowl; any further and they would be too stiff and eventually destabilize.
</p>
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlQbPESR0vaS-b15jdHyuDr_k_2YfuW_TuJMGDssdrAOTcVru4pp28knEOmWcHvGNSLH1imoT24t4yHrNWe8TNnM7CZOKIoEpT4JZzF70aLvcwlgbs3FEgzdZOjIzjajB2Q9-jxKrcD5s8/s1600/IMG_20190217_113036.jpg" width="medium peaks meringue" width="600px" />
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overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;"><a href="https://www.instagram.com/p/Bt_aftWF8Oe/?utm_source=ig_embed&utm_medium=loading" style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;" target="_blank">A post shared by All Grains (@allgrains)</a> on <time style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;" datetime="2019-02-17T17:12:39+00:00">Feb 17, 2019 at 9:12am PST</time></p></div></blockquote> <script async src="//www.instagram.com/embed.js"></script>
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<p class="left">
Once the meringue is ready, sift 1/3 of the flour and sugar mixture on top of the airy pile of fluff. To combine, gently cut through the middle with a large spatula, scoop and fold over while making a quarter turn. Do this three more times then dust the top with half the remaining flour and repeat. Do this again with the remainder of the flour and mix as before. If you are adding the shaved chocolate, you would do it during this time in batches along with the flour.
</p>
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOpTybSgVoltL_VkKJmDX-jtjGVONh45u3Oqm_FV2W9pCYrQZU_Nxw198l3AqAW_W53A_vGpbwsic_cGRAhJ_zPv7ixIwVcPxtwnuXrKa9PdYLTwgPcAdYuErIcJ6lFvXIkwszvsOubBl/s1600/IMG_20190217_113540.jpg" width="600px" alt="angel food cake mix"/>
<br/><br/>
<p class="left">
Ever so gently distribute the mixture into your <b>completely clean and grease free</b> cake pan. Carefully place it in the oven and leave it be for 30 minutes. If the visible part of the cake looks lightly browned, open the oven and test for doneness with a skewer, if it comes out just about clean, you're good! Carefully flip the pan over and let the cake cook upside down for an hour. Remove from the pan by sliding a thin knife around the edges, then remove the bottom of the pan the same way.
</p>
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<p class="left">
This cake can be paired with just about anything, so go wild! I actually enjoy it plain and with my hands, so I can revel in its cloud-like wonderfulness. Some macerated strawberries and fresh whipped cream on top is pretty fantastic as well!
</p>
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<h1>Easy Popovers</h1>
<p class="left">
An often overlooked classic, these incredibly airy popovers will have you dreaming up endless fillings to pair them with. These are so simple and require so little ingredients you can make them anytime you fancy a treat. You could season these with anything from garlic and parmesan to black pepper and thyme but the one constant you must follow is to not open the oven until they have finished rising or they may collapse in to sadness.
</p>
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEY0eACpRaN1HOcDN4rexCPT_Kd93Jb27h9us32i21g-MqITzspw-dz5sl9d5sssCGbH96g_UqGbKl4LO6tzDNNGTxvP1BD34aj4doMtGplEZlciwtDFIgF_JJhtqzNJF4MKl0rA4x2d7C/s1600/IMG_20190215_101845-01.jpeg" alt="easy popover recipe" width="600px" />
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<p class="left">
You can absolutely use a lovely <a href="https://amzn.to/2GKPslt">popover tin like this one</a> but in a pinch, a <a href="https://amzn.to/2IcXcit">muffin tin</a> works just fine. Either way, start by preheating the oven to 475F and then by generously coating 9-10 tins with melted butter - about a teaspoon for each popover.
</p>
<p>
<b>Ingredients</b><br/>
4 tbs melted butter<br/>
3 eggs<br/>
160 g all purpose flour<br/>
8 oz milk (or almond milk)<br/>
1/2 tsp salt<br/>
<br/>
<b><i>Optional</i></b><br/>
1/4 tsp ground black pepper and 1 tsp fresh thyme<br/>
or<br/>
1/2 tsp garlic powder and 2 tbs grated parmesan<br/>
<br/>
<b>Procedure</b><br/>
Once the over is preheated and the pan is coated, combine all of the above ingredients except the flour (add in one set of optional goodies if you'd like) and whisk until fluffy and combined. Then add the flour and whisk until fairly smooth, it should be a very runny batter - more runny than package batter.
<br/><br/>
Pour the mixture into each tin and fill about 2/3 full. Place the tin in the oven and drop the temperature to 375 F and bake for 25-30 minutes without opening the oven <b>at all</b>. The popovers should have risen very nicely and are beginning to dry on the surface (no more butter bubbling). Rotate the pan if needed and continue to bake until the tops are golden brown.
<br/><br/>
Remove the tin from the oven and poke a whole in each popover to let out steam as it rest for five minutes. Serve warm with something sweet like jam, or something savory like beef tartar.
</div><div class="blogger-post-footer">As an Amazon Associate, I earn from qualifying purchases.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1754910108807624873.post-42998952612948260202019-02-12T14:32:00.001-05:002019-02-19T08:56:14.661-05:00Ode to Guinness<div class="box">
<h1>Ode to Guinness</h1>
<p class="left">
It's true what they say, Guinness really does taste better in Ireland. I didn't believe it at first either, it must be an affect of the experience. While that may be part of it, the saying becomes abundantly clear when you taste it over there - it's fresh. We all know fresh hoppy beer is king but who knew that even applied to the old reliable, creamy and quaffable Guinness. When I first visited Ireland, the brewery was the first stop, right from the airport. After what was probably the most well put together museum and self-guided tour I've ever been on, I poured my very own pint of the black stuff. It hit me immediately, it was the hops! To my amazement, I could taste fresh, grassy and bright hops. This is why Guinness, like every beer, tastes best fresh.
<br/>
<br/>
It is hard to go a meal without that lovely brew while I'm in Ireland so when I'm home, I definitely miss it. Although I don't have a nitro setup, I feel the recipe below emulates that lovely brew nicely and it always satiates my need for a glass of the good stuff. I won't call it a clone, let's call it an ode to a classic.
</p>
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiowR8RLXdmfskNiDyUDMu6O0xpV9sBx7HH0vZPkLa0YCDJy27JR8lClAY0-CMoh8GaMBYY1eiUQB0GcvPP9J9RoehX1L20Qw3VTNqlDxdzyZRoOG7AOGl_AnV-8DxtO2zhHC9gKSjhDb6z/s1600/_DSC8151-1080.jpg" width="600px" alt="Guinness as a glass of grain"/>
<br/><br/>
Get all your ingredients and save at:<br/>
<a href="https://www.morebeer.com/index?a_aid=231&a_bid=c2338b97" target=""><img class="nopin" src="https://moreflavor.postaffiliatepro.com/accounts/default1/ayvdybw/MoreBeer3.gif" alt="MoreBeer! Absolutely Everything!" title="MoreBeer! Absolutely Everything!" width="468" height="60" /></a><img style="border:0" src="https://moreflavor.postaffiliatepro.com/scripts/ayvdyiw?a_aid=231&a_bid=c2338b97" width="1" height="1" alt="" />
<br/>
<br/>
<p class="left">
<b>Style & Target</b><br/>
Irish/Oatmeal Stout<br/>
5.5% abv @ 5 gallons<br/>
<br/>
<b>Ingredients</b><br/>
<b>Mash Grains:</b><br/>
7 lb US 2-row<br/>
2 lb flaked oats<br/>
1 lb flaked barley<br/>
8 oz biscuit malt<br/>
<b>Sparge Grains:</b><br/>
2 lb pale chocolate<br/>
12 oz roasted barley<br/>
<b>Everything Else:</b>
1 oz East Kent Golding hops (60 minutes)<br/>
1 oz East Kent Golding hops (0 minutes)<br/>
8 oz Lactose (5 minutes)<br/>
1 pkg Safale US-05<br/>
<i>recipe calculated with <a href="https://amzn.to/2BMbFeI">BeerSmith 2.0</a> - The best brewing software around!</i>
<br/><br/>
<b>Procedure</b><br/>
Mash in with only the "mash grains" listed above (save the roasted stuff for later) with 20 quarts of 158 F water, shooting for a target mash temperature of 148 F for 60 minutes. Once the 60 minutes are up, add in your
"sparge grains," mix and then add 1 gallon of 170 F water. As usual you want to vorlauf (drain and re-add to the mash) a couple quarts until you see particulate free runnings, then start draining the tun. Once the grain bed is completely drained, add another 4.25 gallons of 170 F water, let sit for 10 minutes and drain in to the boil kettle with the first runnings. Use the following boil schedule:
<br/><br/>
<b>Boil Schedule</b>:<br/>
60 minutes - 1 oz East Kent Golding hops<br/>
5 minutes - 8 oz lactose<br/>
0 minutes - 1 oz East Kent Golding hops<br/>
<br/>
As usual, cool your wort to 65 F, transfer to a sanitary fermentation vessel, pitch the yeast and let it go! What makes this delicious beer so much like Guinness, despite the lack of nitro, is two-fold. First, the addition of the dark malts during the sparge process helps to eliminate an astringent flavors that would otherwise be over extracted during a full 60 minute soak. The second is the addition of a body from both the oats, flaked barley and the lactose.
</p>
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimCty9c5h9PxW52tSiRax21zsa2gFnP-7izTxAiujqRoKD-htpxTenU4q5W7_tewRaz3kW-lS9LqbfnvTeeNP6NWSNliP5h247GIYIT0WX0OZkhxx4rkrig5mU8KTt9yw3BNe8Bl159BAm/s1600/_DSC8161-1080.jpg" alt="Guinness as a glass of grain" width="600px" />
</div><div class="blogger-post-footer">As an Amazon Associate, I earn from qualifying purchases.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1754910108807624873.post-87305312042493041762019-02-11T07:30:00.002-05:002019-02-19T08:56:43.405-05:00Deal: 14 Gallon Brewmaster Stainless Steel Brew Kettle<div class="box">
<h1>14 Gallon Brewmaster Stainless Steel Brew Kettle</h1>
<p class="left">
If you’re searching for a fully featured brew kettle but don't want to break the bank, the <a href="https://www.morebeer.com/products/14-gallon-brewmaster-stainless-steel-brew-kettle.html?a_aid=231">Brewmaster 14 Gallon Stainless Brew Kettle</a> will certainly do the trick. Made of 100 percent stainless steel and available for a truly amazing price, this reliable brew kettle is perfect for first-time brewers and experienced home brewers alike. Two ½-inch couplers are welded to the side of the kettle, and the bottom coupler can even be threaded on the inside of the kettle to use with a diverter or a kettle tube screen. These kettles are upgraded with Silicone Grip Handles and Stamped volume markers on the inside, making brew day that much easier.
<br/><br/>
Includes a ball valve and a threaded adapter to 3/8" barb for easily attaching transfer tubing. Also included is a threaded 1/2" plug for the thermometer port. Thermometer is not included and can be added at any time.
</p>
<a href="https://www.morebeer.com/products/14-gallon-brewmaster-stainless-steel-brew-kettle.html?a_aid=231"><img class="nopin" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYZs0N7pFWhst6qVTteV24vePlpy19W9yI6G69KCxVrmN7-ALgpncUUsQaJI-rIuLO6i2LhSgMYXAABzP2nv6Sqnlnc6n5m-1M_cS1SjqjhqW5ukVIY0eke_wdtGrKKLAMDgZX4Pmnj5-/s1600/brewmaster+kettle.png" width="300px" /></a>
<br/><br/>
Get all your ingredients and save at:<br/>
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<p class="left">
</p>
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<h1>New England IPA</h1>
<p class="left">
These days, the most sought after of juice bombs draw their inspiration from what is now known as the New England IPA. These hazy, tropical, fruit forward IPAs are a more balanced and less bitter modern take on the west-coast IPA. Breweries like The Alchemist began it all with their hop-bombs like Heady Topper but those sweet DIPAs quickly gave way to fluffier and more balanced beers like Treehouse's Julius. My personal ideal IPA has a light and fluffy mouthfeel, medium bitterness, a huge front loading of fruity aromas and a citrus finish. Smoothie IPAs aside, this recipe is what I have found over the years to be the perfect IPA for me. It's not a clone but it aims to be similar to Julius and its ilk, like Mastermind from Fiddlehead Brewing.
</p>
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0_bqz-VhulHfvXtLZQJ9zNCJ6LiDyLGggZ3ZCRcJxY7A6HUYW69Bwo4h7vas-vDPDzltUPHwFdhzAdHSVcyfqz0hGZJGgOf1UuCN8LOsD5oETyPgQ2Gv-hjlMBZIG2VMkeVssKzByMUG/s1600/_DSC8208-1080.jpg" width="600px" alt="new england ipa"/>
<br/>
<br/>
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<p class="left">
The secret to all the New England IPAs out there is heavy and late hop additions. Dry hopping is a huge component here but for longer lasting and juicier flavors, the whirlpool addition is king. These so called whirlpool hops are added after the boil and generally while the beer is around 165 F. This temperature extracts flavor compounds from the hops without pulling the bitterness that a higher temperature boil would. Relying on these exclusively is possible but a dry hop addition always adds that fresh hop character to the beer and is still recommended - just don't go overboard. No need to break the bank dry hopping your beer like the gimmicky double and triple-dry hopped beers out there do.
<p class="left">
<b>Style & Targets</b><br/>
New England IPA<br/>
6% ABV @ 5 gallons<br/>
<br/><br/>
<b>Ingredients</b><br/>
8 lbs US 2-row malt<br/>
2 lbs white wheat malt<br/>
2 lbs flaked oats (<a href="https://amzn.to/3ey3YuJ">great deal!</a>)<br/>
4 oz Crystal 120L<br/>
1 oz <a href="https://www.morebeer.com/products/centennial-hops-pellets.html?a_aid=231&a_cid=11111111">Centennial hops</a> (60 minutes)<br/>
2 oz <a href="https://www.morebeer.com/products/mosaic-hops-pellets.html?a_aid=231&a_cid=11111111">Mosaic hops</a> (whirlpool)<br/>
2 oz <a href="https://www.morebeer.com/products/citra-hops-pellets.html?a_aid=231&a_cid=11111111">Citra hops</a> (whirlpool)<br/>
2 oz Citra hops (Dry Hop, 3 days)<br/>
1 tsp yeast nutrient<br/>
1 tsp Irish moss<br/>
1 pkg Safale-04
<br/><br/>
<b>Procedure</b><br/>
Bring 19 quarts of water to 159 F and combine with the grains, shooting for a target mash temperature of 150 F for 60 minutes.<br/>
After the 60 minutes have passed, add 1 gallon of 170 F water to the mash and drain. Once drained, add 4 gallons of 170 F water, let sit for 10 minutes before draining again.<br/><br/>
<b>Boil Schedule</b><br/>
60 minutes - 1 oz Centennial<br/>
15 minutes - 1 tsp Irish moss<br/>
0 minutes - cool wort to 165 F<br/>
(@ 165) F - Add the whirlpool hops. Since we don't have an actual whirlpool, we'll just give the wort a good stir as we add the hops and let it sit at around 165 F for 20 minutes. This addition at such a low temperature will impart almost exclusively aroma and no bitterness.<br/>
(-20) minutes - Cool wort to the pitch temperature of 65 F, transfer to the fermentation vessel and add the yeast.<br/>
<br/>
Give this lovely beer 11 days before you add the dry hop addition. After the dry hop addition has had 3 days to sit, carefully package it with as little oxidation as possible. Consume this beer fresh! Hoppy beers taste best within 2 weeks of packaging.
</p>
</div><div class="blogger-post-footer">As an Amazon Associate, I earn from qualifying purchases.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1754910108807624873.post-11832306845454561782019-01-09T17:41:00.001-05:002019-01-16T12:09:25.267-05:00Starter<div class="box">
<i class="fas fa-atom icon"></i>
<h1>Sourdough Starter</h1>
<p class="left">
A resource no serious baker should go without and one that intimidates novice bakers - the sourdough starter. A blob of living microorganisms adapted and ready to eat the sugars in your creations and turn them in to something more. Endless folklore and superstition lurks within the bubbling mass and although some of it may be far fetched, what's important to know is that it will help you make a far more delicious loaf than by just using <a href="https://amzn.to/2RGTdOy">baker's yeast</a>.
</p>
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW5BGfeFF8Q9ydsbU_YpzN9KC1NuRsce-83xdKCh5LEWu0i-gONqKkpbcr3UUe3axq-EfvGJNnSKO0FSqfUZ40LhzYxc7lK1h79OvzWV9Uk9HV5MyAB5OGwvn0uUacnaymQbk4o6sEsHaW/s1600/IMG_20181214_084228+%25281%2529.jpg" width="400px" />
<br/><br/>
<p class="left">
The main difference between baker's yeast and a starter is the bacteria that's inside. With baker's yeast you're getting mainly a strain of <a href="https://en.wikipedia.org/wiki/Saccharomyces cerevisiae">Saccharomyces_cerevisiae</a>, yes that's beer yeast. A starter, on the other hand, is a conglomeration of many bacteria that are found on flour naturally and around your home. The most prominent and important critters of the bunch are those that belong to the <a href="https://en.wikipedia.org/wiki/Saccharomyces cerevisiae">Lactobacillus</a> genus. Progenetor of lactic acid, "Lacto" bacteria are resilient and lovely; not only do they help to develop a variety of complex flavors in our bread but it also makes some <a href="https://www.allgrains.net/2013/06/berliner-weisse-full-sour-mash.html">delicious sour beers</a>!
</p>
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<p class="left">
So, if you're ready to dive in to the surprisingly simple world of using your own leavening agents for your breads, this is the place to start! As you follow along with the procedure below, don't fret about the timeline. It may take a few tries to get right or it may take longer than described or expected depending on a myriad of factors, so take it easy and be patient.
<br/><br/>
<b>Materials</b></br>
whole wheat flour<br/>
all purpose flour<br/>
</p>
<i>I use <a href="https://amzn.to/2M1BuMv">King Arthur</a> brand, they're a great company to support</i>
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<p class="left">
<b>Procedure<br/>
Day 1</b> - Mix 25g of whole wheat flour (WW) and 25g of all purpose flour (AP) along with 50g of warm, dechlorinated, clean water in a glass container until thoroughly hydrated. Cover and leave the container in a warm dark place for 24 hours. You should have 100g of starter.
<br><br>
<b>Day 2</b> - Mix in 25g WW and 25g AP along with 50g of warm water. Leave the container to sit in a warm dark place for another 24 hours. You should have 200g of starter.
<br><br>
<b>Day 3</b> - You may begin to see activity at this point, little bubbles and the beginnings of a fruity smell. If you do not, it is absolutely ok, just keep going, this could take two weeks. Now, discard 100g of the starter, then add 25g WW, 25g AP and 50g water, much like before. You should have 200g of starter.
<br><br>
<b>Day 4</b> - This time, discard 150g of the starter and add 25g WW, 25g AP and 50g water. You should have 150g of starter.
<br><br>
<b>Day 5</b> - Discard 100g of the starter and add 25g WW, 25g AP and 50g water. You should have 125g of starter.
<br><br>
<b>Day 6</b> - Repeat Day 5 until your starter bubbles up and doubles in size within 8 hours of feeding it and smells nice and fruity.
</p>
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<p class="left">
As mentioned, this process can take as long as two weeks depending on your climate and conditions, so be patient and don't give up! Along the way you may notice different smells coming from the starter as well, this is to be expected but if you begin to smell anything unpleasant for more than 3 or 4 days, it may be time to start over. You're looking for the smell of flour mixed with Greek yogurt but it won't be exact; if it's too cold it could be more astringent, too warm and it will be more sulfuric.
<br/>
<br/>
The key is patience, so take your time, let it do its thing and ride it out until you hit the sweet spot. The most wonderful thing about a proper starter is that once it's healthy it can last you a lifetime, as long as you feed it. Since you won't be baking everyday, it is much easier to store in the fridge and just feed (or use it) once every week or two.
<br/>
<br/>
<b>Feeding Your Starter</b> can be something you do each time you make a new loaf or just on those off weekends you don't bake, as long as it happens, you're golden. To feed it or prep a leaven for a loaf, simply remove it from the fridge and add water plus a mix of AP and WW flours at 100% hydration (equal parts water to total flour) up to the amount of leaven you need plus extra to set aside as your next starter base. For example, if a loaf calls for 100g of leaven and you have 50g of starter in the fridge, add 25g water and 25g flour, so you have 150g of active starter (also called leaven). Let the leaven sit for 8-12 hours and when ready to bake, set aside 50g to save in the fridge and use the remaining 100g for your loaf. For a regular feed, simply discard half the weight of the starter and then add enough of equal parts flour and water to bring you back to the same weight. For example, if you have 50g of starter; discard 25g then add 12.5g water and 12.5g flour and return it to the fridge.
<br/>
<br/>
I hope this has simplified the process for you a bit because I promise, this is super easy, not scary and totally worth the wait!
</div><div class="blogger-post-footer">As an Amazon Associate, I earn from qualifying purchases.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1754910108807624873.post-24490474935807292002019-01-07T17:35:00.000-05:002019-01-20T13:44:56.960-05:00Sourdough<div class="box">
<h1>Sourdough</h1>
<p class="left">
The most classic yet artful of loaves; the sourdough stands out among all others because of its flexibility, diversity and soul. A <a href="https://en.wikipedia.org/wiki/Sourdough">sourdough</a> is any loaf that uses a diverse and <a href="https://en.wikipedia.org/wiki/Terroir">terroir</a> driven range of cultivated bacteria centered around the omnipresent lactobacillus. The shape, size and end product can truly be anything from <a href="https://www.allgrains.net/2013/03/focaccia-fun.html">focaccia</a> to <a href="https://www.allgrains.net/2013/05/challah.html">challah</a> and beyond.
</p>
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs4DzH_06Zzs8S67YHiS-yZFjMSDj19PhyphenhyphentkKkCrGAX8oIUNHgaOdJVma90VTdpq9kOcpbfSUOX0DcNCVIJFvs3-uC8hu52CeyLvLSr2DeMMF3st1Uo_807ouYID3DBwo1LyDQdPkLsp60/s1600/_DSC8184-1080.jpg" width="600px"/>
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<p class="left">
The general term, however, tends to refer to a round or oblong loaf that has a crunchy and rustic crust with a fluffy, airy and slightly sour center. The most famous among home bakers over the past decade or so is the sourdough from the California bakery <a href="https://en.wikipedia.org/wiki/Tartine">Tartine</a>, popularized by New York Times food writer Mark Bittman in 2007. Although his article drew fame to the no-knead method, I still prefer the knead method and have had great success after slowly developing the recipe and methods outlined below. This loaf is 70/30 bread flour to whole wheat and with a nicely developed starter, it has a solid sour and rustic flavor. The crust develops nicely and caramelizes easily while still leaving a very light yet chewy crumb. Toasting this by the slice is deadly-delicious. The overnight rest in the fridge really helps to add some flavor to this loaf so although it's not required, it's worth it. If you decide to skip this step, just make sure you get a full double rise before you jump to the next step and proof it.
</p>
<p class="left">
<i>Yields 1, 1000g loaf - Time Required: 24+ hours</i><br />
<b>Ingredients</b><br />
350g bread flour<br />
150g whole wheat<br />
325g water (65%)<br />
165g <a href="https://www.allgrains.net/2019/01/starter.html">sourdough leaven</a> at 100% hydration (33%)<br />
10g salt (2%)<br />
Learn more about bakers percentages here, it's so helpful!<br/>
<br />
<b>Procedure</b><br/>
<b>Hour 0 - </b>Use your starter to make 165g of 100% hydration leaven. Make sure to make enough extra to save 50g to continue your starter. My typical routine involves adding all 50g of my starter from the fridge plus one big spoonful of whole wheat flour then I use all purpose flour to make up the rest of the flour by weight, then add a equal parts water. Example: 50g starter (100% hydration) + 75g flour + 75g water = 200g leaven at 100% hydration, enough to reserve 45g for next time. Let this sit in a warm dark place until it has risen high, is full of air and smells fruity.
<br />
<br />
<b>Hour 8 -</b> My house is cool so 8 hours is usually about how long it takes my leaven to be roaring and ready to go. At this point you will add 165g of it to your mixing bowl then add in the 325g of warm water (nothing above 100F). Mix the leaven in so it's nice and soupy then add the flours. Mix them until they just come together and let them autolyse for 30 minutes.
</p>
<p class="left">
<b>Hour 8.5 -</b> Knead the dough until it is elastic and springy. It is okay if the dough is still fairly sticky, do not add more flour. I use my <a href="https://amzn.to/2CSIsR3">KitchenAid</a> these days (for about 8 minutes on knead) but kneading by hand is just as good, it may just take longer. Once the dough feels ready, move it to a clean container and cover the top loosely with plastic wrap or better yet put the dough in a <a href="https://amzn.to/2LUPnMH">reusable container like this</a>, just don't lock the lid - gotta let the CO2 out!
</p>
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjacGUIIOoOQ4JUUNf_-7cM6QziBnN9Thu4jQS68NuFQ8LHBgNdhhzhSv0gpj6pT7Wn-j9bI-2sFy-_3FMVNGUAFCYF3sWoyYm_mw0wYYCrioItpPgOBzECzFx0Srym4NiqYOm7EoIvZXya/s1600/IMG_20190117_193535.jpg" width="600px" />
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<p class="left">
<b>Hour 22 - </b>Remove the dough from the fridge and let it rise until doubled, if it hasn't already. This can sometimes take a few hours, so plan accordingly.
<br />
<br />
<b>Hour 24 - </b>Gently knock down the dough and shape it into a ball or a very fat log shape. It is very important that you form a tight skin around your loaf so that it holds its shape as it proofs. This is something that takes a good deal of practice but centers around the idea that you'll be attempting to stretch the outside of the dough ball and pinch the excess while you push it back into itself. Think of mushroom and pretend you're pushing the cap in on itself where the stalk comes out. Not sure that's the most sane analogy but youtube is a good resource for this. Once you've formed your dough ball or log (boule or baton), let it sit on lightly floured parchment paper in a warm place with a towel over it. If your loaf loses too much of its shape after 30 minutes, gently reform it without breaking its current skin.
</p>
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZvc39td9VdEhte2YECC72J-PD5C-ETOAi0OfDysi6-IGcf1ZOm-zvH6wJLW9hqbF9SG-v0ukNmaD2vokDsePmahVe_chmhtMIOydpTh7i-AUNYevwglFc13L5UIVK0zRc_MMhle9pFqZ/s1600/IMG_20190118_101803.jpg" width="600px" />
<p class="left">
Proof this loaf for 1-2 hours depending on all the usual factors, quality of rise, temperature, humidity, etc. A good way to check if the proof is ready is to gently poke it! If the depression stays, it's over proofed, if it comes back too fast it's not quite ready but if it returns slowly, you're good to bake.
<br/>
<br/>
I recommend using the dutch oven method to bake this loaf but a pizza stone and a vessel for hot water work just as well. For the dutch oven method; preheat it inside your oven at 500F and let it go an extra 10 minutes or so after the ready alarm sounds. Once you're ready, gently transfer the loaf to the pan and score it about half an inch deep with a line or three. Cover the pot and return it to the oven for 20 minutes. After the time has elapsed, remove the lid and see how it looks! Ideally there was a nice oven spring (rise) from using the preheated dutch oven and the slashes helped the dough to expand up, not out. Bake for another 5-15 minutes or until it is a deep golden brown. If you're using a pizza stone the same temperatures and methods apply, except you'll need to add a container of boiling water to the oven for those first 20 minutes and also spray the sides of the oven a few times with water to ensure a humid baking environment.
</p>
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBdN0hOYvIt9RJ7-pPvABzDXZSiVr7JXoVFzWIP9zwnEmenZY7QYA5wkN7NlS3bLkguqm-wzw3azZYZTcYSvdZOxC0bRZ7KblsypDaJjyEGXpd6AksVu3YOl93cEOdGeuYXgQPyzarC8za/s1600/IMG_20190118_121911.jpg" width="600px" />
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<p class="left">
Please, oh please, let your bread rest for a while, honestly until cool if you can. I know warm and fresh baked bread is amazing but you'll love some of it's lasting power and crust if you cut into it too early. This bread also toasts extremely well so enjoy it for days with a variety of toppings!
</p>
</div><div class="blogger-post-footer">As an Amazon Associate, I earn from qualifying purchases.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1754910108807624873.post-9929659345601394472018-12-29T16:29:00.000-05:002018-12-29T17:01:02.576-05:00Baking Gear<div class="box">
<i class="fas fa-toolbox icon"></i>
<h1>Baking Gear</h1>
<p class="left">
A great baker doesn't require fancy gadgets... but a great baker sure does love them! These are a few of the gadgets that I love to use and absolutely recommend every budding baker pickup. If you're looking for some brewing gear, <a href="https://www.allgrains.net/p/brewing-gear.html">head over here</a> for a bunch of great stuff that will help your brewing as well!
</p>
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<h2>Silpat Baking Mat</h2>
<a href="https://www.amazon.com/gp/product/B00008T960/ref=as_li_ss_il?ie=UTF8&linkCode=li3&tag=allgrains-20&linkId=6554be1102ea48e9fbf0d0d6e760aff8&language=en_US" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B00008T960&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=allgrains-20&language=en_US" ></a><img src="https://ir-na.amazon-adsystem.com/e/ir?t=allgrains-20&language=en_US&l=li3&o=1&a=B00008T960" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />
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<h2>Dutch Oven</h2>
<a href="https://www.amazon.com/Lodge-Enameled-Classic-Enamel-Island/dp/B0039UU9U4/ref=as_li_ss_il?s=home-garden&ie=UTF8&qid=1546119283&sr=1-2&keywords=lodge+dutch+oven&th=1&linkCode=li3&tag=allgrains-20&linkId=d6b7c990cc65d4e1432ed0efd1c03287&language=en_US" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B0039UU9U4&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=allgrains-20&language=en_US" ></a><img src="https://ir-na.amazon-adsystem.com/e/ir?t=allgrains-20&language=en_US&l=li3&o=1&a=B0039UU9U4" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />
</div>
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<h2>Chef's Knife</h2>
<a href="https://www.amazon.com/gp/product/B000QCPNWM/ref=as_li_ss_il?ie=UTF8&linkCode=li3&tag=allgrains-20&linkId=521959dea5269fee4378162c4fe2ff3a&language=en_US" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B000QCPNWM&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=allgrains-20&language=en_US" ></a><img src="https://ir-na.amazon-adsystem.com/e/ir?t=allgrains-20&language=en_US&l=li3&o=1&a=B000QCPNWM" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />
</div>
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<h2>Dough Scraper</h2>
<a href="https://www.amazon.com/gp/product/B00004OCNJ/ref=as_li_ss_il?ie=UTF8&linkCode=li3&tag=allgrains-20&linkId=6081e2e4a595d562463711ee1efb4228&language=en_US" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B00004OCNJ&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=allgrains-20&language=en_US" ></a><img src="https://ir-na.amazon-adsystem.com/e/ir?t=allgrains-20&language=en_US&l=li3&o=1&a=B00004OCNJ" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />
</div>
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<h2>KitchenAid</h2>
<a href="https://www.amazon.com/gp/product/B00005UP2P/ref=as_li_ss_il?ie=UTF8&linkCode=li3&tag=allgrains-20&linkId=156b0e8e31cb1fc08334e7e93fa53dbc&language=en_US" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B00005UP2P&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=allgrains-20&language=en_US" ></a><img src="https://ir-na.amazon-adsystem.com/e/ir?t=allgrains-20&language=en_US&l=li3&o=1&a=B00005UP2P" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />
</div>
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<h2>Pizza Slicer</h2>
<a href="https://www.amazon.com/gp/product/B004FQDWP0/ref=as_li_ss_il?ie=UTF8&linkCode=li3&tag=allgrains-20&linkId=4fd7767c95419e809a23cfe7e0f231d4&language=en_US" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B004FQDWP0&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=allgrains-20&language=en_US" ></a><img src="https://ir-na.amazon-adsystem.com/e/ir?t=allgrains-20&language=en_US&l=li3&o=1&a=B004FQDWP0" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />
</div>
<div class="adboxad">
<h2>Cuisinart Food Processor</h2>
<a href="https://www.amazon.com/Cuisinart-DFP-14BCNY-Processor-Brushed-Stainless/dp/B01AXM4WV2/ref=as_li_ss_il?ie=UTF8&qid=1546120381&sr=8-1-spons&keywords=Cuisinart+Food+Processor&psc=1&linkCode=li3&tag=allgrains-20&linkId=069ba0a987d0ba9c8db2f38791d55766&language=en_US" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B01AXM4WV2&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=allgrains-20&language=en_US" ></a><img src="https://ir-na.amazon-adsystem.com/e/ir?t=allgrains-20&language=en_US&l=li3&o=1&a=B01AXM4WV2" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />
</div>
<div class="adboxad">
<h2>Spice Grinder</h2>
<a href="https://www.amazon.com/Epica-Stainless-Removable-Strongest-Efficient/dp/B01I20TMGC/ref=as_li_ss_il?s=kitchen&ie=UTF8&qid=1546120444&sr=1-6&keywords=spice+grinder&linkCode=li3&tag=allgrains-20&linkId=fb3b7d44de2d689ae35f20b3248ec6d9&language=en_US" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B01I20TMGC&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=allgrains-20&language=en_US" ></a><img src="https://ir-na.amazon-adsystem.com/e/ir?t=allgrains-20&language=en_US&l=li3&o=1&a=B01I20TMGC" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />
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<h2>Sheet Pan</h2>
<a href="https://www.amazon.com/gp/product/B0064OM53G/ref=as_li_ss_il?ie=UTF8&psc=1&linkCode=li3&tag=allgrains-20&linkId=1be8f9bcc95ab4cf3f5264f02f3b76f0&language=en_US" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B0064OM53G&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=allgrains-20&language=en_US" ></a><img src="https://ir-na.amazon-adsystem.com/e/ir?t=allgrains-20&language=en_US&l=li3&o=1&a=B0064OM53G" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />
</div>
</div>
</div><div class="blogger-post-footer">As an Amazon Associate, I earn from qualifying purchases.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1754910108807624873.post-49700979302325175982013-09-25T10:00:00.000-04:002018-12-29T17:44:39.072-05:00Apple Fritters<div class="box"><h1>Apple Fritters</h1>
<p class="left">
Apple fritters are quite possibly my favorite fall treat; these scrumptious, moist and sugar-spiced dollops of dough are amazing freshly fried or baked the next day if you have any leftover batter - just toss them in a <a href="https://amzn.to/2StDLTk">muffin tin</a> and let the oven do the work. A great addition to your Oktoberfest menu or just an easy way to make fresh doughnuts!
</p>
<p class="left">
<b>Ingredients</b><br />
<b>Apple Filling</b><br />
2 tbs butter<br />
1 lb Pink Lady & Green apples, peeled, cored, cut into 1/3 cubes<br />
2 tbs sugar<br />
1/4 tsp ground cinnamon<br />
1/2 cup hard apple cider<br />
1 tbs apple cider vinegar<br />
<br />
<b>Batter</b><br />
1 3/4 cup flour<br />
1/2 cup sugar<br />
1 tsp grated lemon peel<br />
1 tsp baking powder<br />
1 tsp ground cinnamon<br />
1/4 tsp ground nutmeg<br />
2/3 cup buttermilk<br />
2 eggs, separated<br />
2 1/2 tbs butter, melted<br />
1/4 tsp salt<br />
<br />
Peanut or corn oil (for deep-frying)<br />
<br />
<b>Coating</b><br />
1/2 cup sugar<br />
1 tsp ground cinnamon<br />
<i><span style="font-size: x-small;">Courtesy of the Lovely <a href="http://www.bonappetit.com/recipe/apple-fritters-with-bourbon-ice-cream" target="_blank">Bon Appetit</a></span></i><br />
<br />
<b>Procedure</b><br />
<b>Apple Filling</b><br />
Melt butter and saute apples with spices until they begin to soften, add cider and vinegar and cook until all the liquid evaporates. Let cool completely before adding to batter.<br />
<br />
<b>Batter</b><br />
Whisk all dry ingredients together, <i>except the salt. </i>Mix together the buttermilk and egg yolks then add to the dry ingredients. In a clean bowl, beat egg whites and salt until stiff peaks form (resulting foam will be sturdy enough to stand upright on the edge of the whisk), then gently add it to the previous mixture along with the cooled apple filling.<br />
<br />
<b>Frying</b><br />
I recommend (if this is for a party) that you make the batter ahead of time and fry them to order - so much more delicious! You'll want about 2 inches of oil in your heaviest pan to hover around 320 F. The key to frying things is small batches and steady heat - if you add too much batter the temp will drop and your fritters will fall apart, if you have the heat too high after it has reached 320 F the fritters will burn on the outside before they finish cooking; in other words: maintain that temperature!<br />
<br />
Having a basket spoon is helpful but not necessary. I usually use two spoons to manipulate a heaping tablespoon or so of batter in, about 4 at a time in my 2 L pot.<br />
<br />
If you don't feel like frying these scrumptious treats, just toss them in an oiled muffin tin and you've got mini muffin-fritters! Hell this recipe even works great as a pancake batter.
</p>
<h2>My Favorite Muffin Tin</h2>
<a href="https://www.amazon.com/AmazonBasics-Nonstick-Carbon-Steel-Muffin-x/dp/B073P4RPFP/ref=as_li_ss_il?s=kitchen&ie=UTF8&qid=1546123314&sr=1-5-acs&keywords=muffin+tin&linkCode=li3&tag=allgrains-20&linkId=d28d3661b81647715187691ed0ff9705&language=en_US" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B073P4RPFP&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=allgrains-20&language=en_US" ></a><img src="https://ir-na.amazon-adsystem.com/e/ir?t=allgrains-20&language=en_US&l=li3&o=1&a=B073P4RPFP" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />
</div><div class="blogger-post-footer">As an Amazon Associate, I earn from qualifying purchases.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1754910108807624873.post-61513604098726532442013-09-24T09:35:00.000-04:002019-01-16T17:49:37.494-05:00Buttered Beer Bread<div class="box">
<h1>Buttered Beer Bread</h1>
<p class="left">
Definitely the easiest bread recipe ever to grace All Grains with its delicious presence. This no rise, quick bread will astound your taste buds and fit into any busy schedule. You can make this bread with any type of beer you'd like but a low IBU (bitterness) <a href="http://www.allgrains.net/2013/03/marzen-oktoberfest.html">Marzen / Oktoberfest</a> will really get you in the spirit and make a great addition to your Oktoberfest menu!
</p>
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM19Hlqhm9fOtz9uCdSYlszdk8YwTCrUPUw0B5rAErKcIfa9Vdlc9O7RkzcEotY5HXWZCireKAOHqaBWFeXYBPhnjKwT_-rn3NvgIfEk-BNV_xReph0CQr5yFEZPb1-Gu8B1x4QCaqoN5D/s1600/_DSC8069-800.jpg" width="600px" />
<br />
<br />
<p class="left">
<b>Ingredients</b><br />
3 cu (470g) flour<br />
4 tbs brown sugar<br />
1 tbs baking powder<br />
1 tsp salt<br />
12 oz beer (<a href="http://www.allgrains.net/2013/03/marzen-oktoberfest.html">Marzen</a> or <a href="http://www.allgrains.net/2012/10/brown-ale-with-parti-gyle-practice.html">Brown</a> work great)<br />
3 tbs melted butter
<br/><br/>
<b>Procedure</b><br />
Preheat oven to 375 F. Mix dry ingredients with a whisk until well combined then add room temperature beer. Mix just until a loose batter forms then pour into a greased <a href="https://amzn.to/2RSFuUZ">loaf pan</a>, drizzle melted butter on top and pop it in the oven for 25 to 35 minutes. When a toothpick comes out moist but not covered in batter, it's done!
</p>
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV9vFwvFjl0TEy2FzKpEldv9q00ENzctMzziUJPQQAUByJhg0kLJJELABC4MipE7nhGCQOMqkt2KGhSUmw8WFsNkXB27Z1jsrq1l-NK8SO8YGiTjrk0dZ8hdTVRmQoCxRBFh58FaL3q77P/s1600/IMG_20190116_123051-800.jpg" width="600px" />
<br />
<br />
<p class="left">
This has to be one of the easiest recipes on All Grains so give it a go even if you've never baked anything at all! Enjoy this on it's own or with a pat of apple butter during your Oktoberfest celebrations. Since it's so simple it's rife for parody as well, so get creative and add some fun ingredients or toppings like; craisins, caraway seeds or even icing!
</p>
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg86R3m9u7iSv0C2tEQiZyIg0V2qrCrcLwZ_I-yeMhqhuAkr4QjkOqPber2v3qPCumvtt8czV0oUkdkrWSbm_Ft79TWa3CdqFj5jZ9KnAy_CpO5OXfx7ABvPKXNpp4D5WN9ZLOH7to6PcAQ/s1600/_DSC8089-800.jpg" width="600px" />
<br/><br/><br/><br/>
<h2>This is the amazing nonstick loaf pan that I used for this and every loaf!</h2>
<script type="text/javascript">
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<script src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US"></script>
<h2>And my favorite bread knife</h2>
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</div>
<div class="blogger-post-footer">As an Amazon Associate, I earn from qualifying purchases.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1754910108807624873.post-70158716563714342452013-09-23T10:00:00.000-04:002019-02-19T08:57:15.400-05:00Why BeerSmith is Awesome<div class="box">
<h1>BeerSmith is Awesome</h1>
<p class="left">
For the beginning brewer wanting to merely keep track of their recipes or for the advanced micro-brewery - this software will help you manage, create and avoid doing the math for any recipe you could imagine. Whether you brew extract, all grain or mead this software will do the dirty work while you blissfully glide through its simple interface that allows for a wide variety of options and control.
<br />
<br />
<b>Recipe Collecting</b> is inevitable after a few batches and <a href="https://amzn.to/2BL3dMR">BeerSmith</a> helps you manage them in a way that is a little nicer than your wort-stained notepad. Store, import or create as many recipes as you can and you'll still have them neatly organized by name, type, grains or ABV. If you write your own recipes, it's easy to keep them together and separate from those you've scoured from the depths of the internet.<br />
<br />
<b>Recipe Creation</b> couldn't be easier, in fact I never wrote recipes until I had this software. Once you've become comfortable (or adventurous) enough in your chosen field of brewing the logical step of making your own recipes will follow and BeerSmith makes it a cinch. Doing all the gravity calculations, boil times, hop schedules and calculations you could dream of for you; all you need do is imagine something tasty and input it into the interface.
<br />
<br />
<b>Weird Ingredients</b> are common when exploring new types of beer, but if BeerSmith doesn't have them already imported, their <a href="http://beersmithrecipes.com/">wide community</a> of users may have already uploaded databases with them and if not - the option to add anything you want is available and quite user friendly. I've added ciders from multiple farms (with different sugar contents), pumpkin and even solid fruit.
<br />
<br />
<b>Mobility</b> of BeerSmith is now available as well! I'm partial to Android but the app is available for you iOS users as well. Keeping your recipes in the cloud allows for on the fly editing, recipe instructions and even timers that will sync up with your boil schedule. Grab the Lite version here (same price as Google Play Store) or the Full version here.
<br />
<br />
<b>All in all</b> this is a great piece of software that comes at such a low cost it's hard to pass up.
</p>
<a href="https://www.amazon.com/BeerSmith-Home-Brewing-Software-CD/dp/B0069RMSKI/ref=as_li_ss_il?ie=UTF8&qid=1546123654&sr=8-2&keywords=BeerSmith&linkCode=li3&tag=allgrains-20&linkId=719cc394fad3bab8c4af9df5d56d2d8d&language=en_US" target="_blank"><img class="nopin" border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B0069RMSKI&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=allgrains-20&language=en_US" ></a><img class="nopin" src="https://ir-na.amazon-adsystem.com/e/ir?t=allgrains-20&language=en_US&l=li3&o=1&a=B0069RMSKI" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />
</div>
<div class="blogger-post-footer">As an Amazon Associate, I earn from qualifying purchases.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1754910108807624873.post-17978892305457546522013-09-20T09:30:00.000-04:002019-02-19T08:57:29.978-05:00Fresh London Cider<div class="box">
<h1> Fresh London Cider</h1>
<p class="left">
After the success of the <a href="https://www.allgrains.net/2013/09/fresh-cider-and-ale-yeast.html">Fresh Cider and Ale Yeast</a> experiment I've decided to use another of my favorite strains to make a new batch of slightly sweeter, rustic cider with the Wyeast London Ale yeast. The theme will remain the same; keep it simple. This batch will also be fermented in the same keg it will be self carbonated and served from.
</p>
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqWOcPXRCRc5OMhNVpga2oNGlNjxpXbLxPjiDrZ74kLDLQULIGzWcR208wjf4rJEgbgikoAgIp6SIuPofdAo_Z9PEjRVdU0SJY0gKKiKAlWoYK6QqT7Oz-xD32NRHT4K4pvpB5Wnn9IHnc/s1600/wyeast.jpeg" />
<p class="left">
<b>Style & Targets</b><br />
Rustic Semi-Sweet Cider<br />
4% abv<br />
<b><br /></b><b>Ingredients</b><br />
4.5 gallons fresh pressed cider<br />
Wyeast 1028 London Ale yeast<br />
<br />
<br />
<b>Procedure</b><br />
Clean and sanitize a 5 gallon keg, fill with 4.5 gallons of aerated (read: shaken) fresh pressed cider (no preservatives of course!) and pitch a packet of yeast. Much like our first experiment with <a href="https://www.allgrains.net/2013/09/fresh-cider-and-ale-yeast.html">making simple cider</a> we will be using the same blow-off setup. To do this I removed the poppet entirely and (luckily) had a tube that fit snugly (after being made flexible in hot water) over the gas-in post. I don't expect too much krausen from the juice but between not filling the keg to the top and this blow-off I think it will work out fine.
<br />
<br />
<b>Thoughts</b><br />
In order to allow for some CO2 release during fermentation I will use the blow-off for the first few days, however, once I reach 4 gravity points above my target, I will replace the poppet and allow the cider to self carbonate during the remainder of the ferment. I will be closely tracking the progress with daily gravity samples and once the cider is at the desired gravity, I will put it in the fridge to stop fermentation and then consume it - fresh!
<br/>
<br/>
I will be aiming for a final gravity of 1.012 (4% abv) and will seal the keg at 1.016. Based on the <a href="http://braukaiser.com/wiki/index.php/Accurately_Calculating_Sugar_Additions_for_Carbonation" target="_blank">math found in this wiki</a>, this will give the cider approximately 2 volumes of CO2.
<br/>
<br/>
<b>Notes</b>
<br/>
<b><i>Day 1</i></b>
<br/>
Ambient Temperature: <b>70 F</b>
<br/>
Initial Gravity: <b>1.042</b>
<br/>
<br />
<b><i>Day 3 </i></b>
<br/>
Ambient Temperature: <b>66 F</b>
<br />
Gravity: <b>1.023</b>
<br />
<br />
<b><i>Day 4</i></b>
<br />
Ambient Temperature: <b>64 F</b>
<br />
Gravity: <b>1.016</b><br />
* Sealed the keg to allow self carbonation down to FG of 1.012
<br/>
<br/>
<b><i>Day 5.5 </i></b>
<br />
Ambient Temperature: <b>62F</b>
<br />
Gravity: <b>1.012</b>
<br/>
<br/>
<b>Conclusions</b>
<br/>
We have a winner! Although the Safale 04 does a great job it takes away more of the apple character than I'd like. The Wyeast London 1028 is absolutely perfect for this session cider; not only is it ready in about 6 days but it is delicious from the get-go! If you want something simple, rustic and delicious - this is the recipe for you!
<br />
<br />
One more wonderful thing about this recipe is that you can reuse the same keg all season. Make sure to keep sanitary and to allow the remnant "dregs" and yeast cake to remain at the bottom of the keg (as you get to the bottom it gets so thick and sludgy that it pours like mud, that's when you stop drinking it and save the cake for later). Once you've drained the last of the cider, simply bring your keg to room temperature, dump in 5 or so more gallons of fresh juice and repeat the process above - ta-dah! - another batch of perfect cider is ready for you in no time. I can drink this stuff all season!
</p>
<h2>These days MoreBeer.com is a great source for kegs, so check them out!</h2>
<a href="https://morebeer.com/?a_aid=231&a_bid=5eef4f0c" target="_top"><img class="nopin" src="https://moreflavor.postaffiliatepro.com/accounts/default1/ayvdybw/5eef4f0c.jpg" alt="" title="" width="728" height="90" /></a><img style="border:0" src="https://moreflavor.postaffiliatepro.com/scripts/ayvdyiw?a_aid=231&a_bid=5eef4f0c" width="1" height="1" alt="" />
</div>
<div class="blogger-post-footer">As an Amazon Associate, I earn from qualifying purchases.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1754910108807624873.post-51095867191985410122013-09-19T09:00:00.000-04:002019-02-19T08:57:46.360-05:00Wort Chiller<div class="box">
<h1>Gear: Wort Chiller</h1>
<p class="left">
Once the boil is over, the quicker you bring your beer down to temperature, the better. Having a wort chiller may seem like a luxury to some but they are cheap enough and so effective that they should be viewed more as a necessity, in my book! Checkout our <a href="https://www.allgrains.net/p/brewing-gear.html">brewing gear</a> page for even more recommendations.
</p>
<h2>Check out this beauty:</h2>
<a href="https://www.amazon.com/NY-Brew-Supply-W3850-CV-Efficient/dp/B01C856JQI/ref=as_li_ss_il?ie=UTF8&qid=1546124272&sr=8-3&keywords=wort+chiller&linkCode=li3&tag=allgrains-20&linkId=5e2b6c914246935e9ec930ff7e7739eb&language=en_US" target="_blank"><img class="nopin" border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B01C856JQI&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=allgrains-20&language=en_US" ></a><img src="https://ir-na.amazon-adsystem.com/e/ir?t=allgrains-20&language=en_US&l=li3&o=1&a=B01C856JQI" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />
<br />
<br />
<p class="left">
You can always grab a cheap one from <a href="http://www.morebeer.com/index?a_aid=231">MoreBeer</a> too and you'll get it shipped for free! Tack on a recipe while you're at it, might as well with free shipping!
</p>
</div><div class="blogger-post-footer">As an Amazon Associate, I earn from qualifying purchases.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1754910108807624873.post-82826726342359837172013-09-10T08:16:00.001-04:002019-02-19T08:58:09.598-05:00Lady Rumpkin's Pumpkin Spiced Ale<div class="box">
<h1>Lady Rumpkin's Pumpkin Spice Ale</h1>
<p class="left">
Though the <a href="https://www.allgrains.net/2013/09/lady-rumpkins-rum-pumpkin-dubbel.html">original recipe</a> is a dubbel, pumped up to the scale of 9.2% abv, this year I decided to lower the abv, shorten the aging period, increase the quaffability and hasten this beer's journey from the pumpkin patch to my mouth - satisfying both my excitement for the season and desire for fresh tasting beer! If you're greedy (like me), brew the Lady's Ale for this fall and her <a href="https://www.allgrains.net/2013/09/lady-rumpkins-rum-pumpkin-dubbel.html">Dubbel</a> for next.
</p>
<a href="http://www.morebeer.com/index?a_aid=231"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36cBOytsWtG0XAho9DEXNpbrzOCsm86-GGp-bpGp-punC61w2f3g4XzYBjvlo8gXF-hjMTQiHXQpFZ_W7qUrdxaNwrbIu6NGUVF449ar8pvOVgRmTpGNaY3TaKj4L9E1ClsBpWNlJFjVm/s1600/ladyrumpkin.jpg" /></a>
<p class="left">
<b>Style & Targets</b><br />
Spiced Ale<br />
5.7% @ 5 gallons<br />
<br />
<b>Ingredients</b><br />
5 lbs US 2-row<br />
3 lbs munich malt<br />
1 lbs biscuit malt<br />
8 oz crystal 60L<br />
8 oz crystal 120L<br />
8 oz special B malt<br />
8 oz dark brown sugar<br />
1 oz East Kent Goldings (60 minutes)<br />
1 tsp Irish Moss (15 minutes - <a href="https://www.allgrains.net/2013/03/get-most-out-of-your-irish-moss.html" rel="" target="">how to use properly</a>)<br />
1 cinnamon stick (5 minutes)<br />
1 tsp all spice (5 minutes)<br />
1/2 tsp nutmeg (5 minutes)<br />
1/2 tsp clove (5 minutes)<br />
6 oz Sailor Jerry Rum<br />
Nottingham Yeast<br />
<i>*Recipe calculated with <a href="https://amzn.to/2BMbFeI">BeerSmith 2.0</a> - The best brewing software around*</i>
</p>
Get all your ingredients and save at:<br/>
<a href="https://www.morebeer.com/index?a_aid=231&a_bid=c2338b97" target=""><img class="nopin" src="https://moreflavor.postaffiliatepro.com/accounts/default1/ayvdybw/MoreBeer3.gif" alt="MoreBeer! Absolutely Everything!" title="MoreBeer! Absolutely Everything!" width="468" height="60" /></a><img class="nopin" style="border:0" src="https://moreflavor.postaffiliatepro.com/scripts/ayvdyiw?a_aid=231&a_bid=c2338b97" width="1" height="1" alt="" />
<p class="left">
<b>Procedure</b><br />
Mashed 15 qt at 152 F for 60 minutes<br />
Sparged with 2.75 gal at 176 F<br />
Sparged again with 2.75 gal at 176 F<br />
Brought to boil, followed hop schedule, chilled, siphoned off to bucket and pitched yeast.<br />
OG: 1.054 @ 5 gallons<br />
<br />
<br />
<i>Many thanks to Corrine S. for the awesome drawing of Lady Rumpkin on Her Pumpkin!</i><br />
<br />
</p>
</div>
<div class="blogger-post-footer">As an Amazon Associate, I earn from qualifying purchases.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1754910108807624873.post-85294104678433637962013-09-10T08:16:00.000-04:002019-02-19T08:58:45.171-05:00Lady Rumpkin's Rum Pumpkin Dubbel<div class="box">
<h1>Lady Rumpkin's Rum Pumpkin Dubbel</h1>
<p class="left">
Our <a href="https://www.allgrains.net/2013/09/lady-rumpkins-pumpkin-spice-ale.html">last post</a> was about a more tame
and more session style brew from The Lady Rumpkin but I couldn't resist brewing a batch of her true sweet nectar to age
for next year. So, after years of development and careful additions of rum (read: dumping in a pint), I bring you Lady
Rumpkin's most delicious and delightful brew; a sumptuous, spiced, caramel sweet and perfectly balanced concoction of
beer and rum that could only have come from a touch of magic and the hands of the lovely and lusty Lady Rumpkin.
<br />
<br />
Although this recipe can be toned down to a regular
ale that is equally <a href="https://www.allgrains.net/2013/09/lady-rumpkins-pumpkin-spice-ale.html">delicious and much
more sessionable</a>, no brewer can resist the call of The Lady Rumpkin's Dubbel. Brew it this year, drink it next.
If you like to plan ahead, brew the <a href="http://www.allgrains.net/2013/09/lady-rumpkins-pumpkin-spice-ale.html">Lady's
Ale</a> for this fall and her Dubbel for next.
</p>
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6DMGDADcQ9QPeIUTAQL5sJcCS2HMrD6OC4mfj_V1Y7gzj2kFJxOlW4sakFqTc3dDR8SJ_ymgR31mrXklWiEPtxcaXZk90HxqHBjQGkge243ZgMxu9XQvZSsfvXsUt3i4On-jiwpbVLSQE/s1600/ladyrumpkin.jpg" />
<p class="left">
<b>Style & Targets</b><br />
Spiced Dubbel<br />
9.2% abv @ 5 gallons<br />
<br />
<b>Ingredients</b><br />
9 lbs US 2-row<br />
4 lbs munich malt<br />
1 lbs biscuit maltbr />
1 lbs dark brown sugar<br />
8 oz crystal 60L<br />
8 oz crystal 120L<br />
8 oz special B malt<br />
1 oz East Kent Goldings (60 minutes)<br />
1 tsp Irish moss (15 minutes - <a href="https://www.allgrains.net/2013/03/get-most-out-of-your-irish-moss.html"
rel="" target="">how to use properly</a>)<br />
1 cinnamon stick (5 minutes)<br />
1 tsp all spice (5 minutes)<br />
1/2 tsp nutmeg (5 minutes)<br />
1/2 tsp clove (5 minutes)<br />
3 lbs roasted sugar pumpkin with spices (5 minutes)<br />
16 oz Sailor Jerry Rum<br />
White Labs 500 - Trappist Ale<br />
<i>*Recipe calculated with <a href="https://amzn.to/2BMbFeI">BeerSmith 2.0</a> - The best brewing software around*</i><br />
</p>
Get all your ingredients and save at:<br/>
<a href="https://www.morebeer.com/index?a_aid=231&a_bid=c2338b97" target=""><img class="nopin" src="https://moreflavor.postaffiliatepro.com/accounts/default1/ayvdybw/MoreBeer3.gif" alt="MoreBeer! Absolutely Everything!" title="MoreBeer! Absolutely Everything!" width="468" height="60" /></a><img class="nopin" style="border:0" src="https://moreflavor.postaffiliatepro.com/scripts/ayvdyiw?a_aid=231&a_bid=c2338b97" width="1" height="1" alt="" />
<br/>
<br/>
<p class="left">
<b>Procedure</b><br />
Mashed 22 qt at 152 F for 60 minutes<br />
Sparged with 2.25 gal at 176 F<br />
Sparged again with 2.25 gal at 176 F<br />
Brought to boil, followed hop schedule, chilled, siphoned off to bucket and pitched yeast.<br />
OG: 1.082 @ 5 gallons<br />
<br />
Once fermentation has ceased, gently add the rum, keg/bottle and enjoy! I do, however, recommend aging this delightful
brew for between 6 to 12 months.<br />
<br />
<br />
<i>Many thanks to Corrine S. for the awesome drawing of Lady Rumpkin on Her Pumpkin!</i><br />
</p>
</div><div class="blogger-post-footer">As an Amazon Associate, I earn from qualifying purchases.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1754910108807624873.post-58594336092847914522013-09-09T11:36:00.000-04:002019-02-19T08:59:06.056-05:00Budget Friendly 7.5 Gallon Kettle<div class="box">
<h1>Gear: Budget Friendly 7.5 Gallon Kettle</h1>
<p class="left">
Whether you want to do larger boils with your <a href="https://www.allgrains.net/2013/02/extract-brewing.html">extract batches</a> or full boils with 5 gallon <a href="https://www.allgrains.net/2013/05/all-grain-brewing.html">all grain</a> batches - this is a great budget kettle you can grab today to increase the quality of your batches. With a temperature probe and a nice little ball valve, your transfers and cooling procedures will be much more sanitary and accurate. If you're looking for a cheaper and naked pot, <a href="https://amzn.to/2Ssghh4">this is the one I use</a>.
</p>
<h2>CONCORD Stainless Steel Home Brew Kettle</h2>
<a href="https://www.amazon.com/CONCORD-Stainless-Kettle-Weldless-Fittings/dp/B078XN9JW6/ref=as_li_ss_il?ie=UTF8&qid=1546124935&sr=8-9&keywords=8+gallon+brew+pot&linkCode=li3&tag=allgrains-20&linkId=25ceea27b8868a29610e0622173b2fcb&language=en_US" target="_blank"><img class="nopin" border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B078XN9JW6&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=allgrains-20&language=en_US" ></a><img class="nopin" src="https://ir-na.amazon-adsystem.com/e/ir?t=allgrains-20&language=en_US&l=li3&o=1&a=B078XN9JW6" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />
<p class="left">
Checkout our <a href="https://www.allgrains.net/p/brewing-gear.html">brewing gear</a> page for even more recommendations.
</p>
</div>
<div class="blogger-post-footer">As an Amazon Associate, I earn from qualifying purchases.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1754910108807624873.post-45456280657712829922013-09-06T09:11:00.000-04:002019-02-19T08:59:16.110-05:00Cider Brewing Made Simple<div class="box">
<i class="fas fa-apple-alt icon"></i>
<h1>Cider Brewing Made Simple</h1>
<p class="left">
Cider is the most simple home fermentation project and one I recommend to anyone looking to get into the hobby and spend the least
amount of money. No need to fret over the often times complicated directions that are too detailed for your first
cider. Making cider is easy and as long as you are sanitary and follow these steps you'll have great
cider in no time. Details come later, cider comes now!
<br />
<br />
<b>Sanitize Everything</b>.<br />
<br />
<b>Pour aerated </b>(preservative free!) <b>cider</b> into a fermentation vessel. To aerate, empty half the jug of cider into the fermentation vessel and then shake the hell out of the jug and pour the rest into the vessel.<br />
<b><br />Pitch your favorite yeast </b>and wait two + weeks.
<br />
<br />
Not so bad, right? If you want more details about cider brewing, check out our <a href="https://www.allgrains.net/p/brewing-with-cider.html">Cider Brewing page</a> or buy a <a href="https://amzn.to/2VfYziJ">great book</a> about it . If you don't have any equipment yet checkout
our <a href="https://www.allgrains.net/2012/11/the-small-ciderhouse-blackberry-cider.html">Small Ciderhouse</a> post
and pickup your stuff from MoreBeer.com for
a great deal & free shipping. If you already have a kegging setup I recommend trying out the <a href="http://www.allgrains.net/2013/09/fresh-cider-and-ale-yeast.html">method
I use for my Fresh Cider</a>; naturally carbonating and serving from the same keg!<br />
<br />
Once you've made your first cider then you can start to worry about the details and begin to improve. Plenty of advice
and other <a href="https://www.allgrains.net/p/simple_29.html">Simple tutorials here</a>.
</p>
<h2>All Your Brewing Needs:</h2>
<a href="https://www.morebeer.com/index?a_aid=231&a_bid=c2338b97" target=""><img class="nopin" src="https://moreflavor.postaffiliatepro.com/accounts/default1/ayvdybw/MoreBeer3.gif" alt="MoreBeer! Absolutely Everything!" title="MoreBeer! Absolutely Everything!" width="468" height="60" /></a><img style="border:0" src="https://moreflavor.postaffiliatepro.com/scripts/ayvdyiw?a_aid=231&a_bid=c2338b97" width="1" height="1" alt="" />
</div><div class="blogger-post-footer">As an Amazon Associate, I earn from qualifying purchases.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1754910108807624873.post-10757956891508395312013-09-04T22:37:00.002-04:002020-06-25T12:28:05.089-04:00Fresh Cider and Ale Yeast<div class="box">
<h1>Fresh Cider and Ale Yeast</h1>
<p class="left">
With Cider Season upon us, the first
experiment I will undertake will be to create a delicious, quick and cloudy cider. My goal is to end up with something equal in flavor and profile to the fresh pressed juice that I will be using for a base, with as little
fuss as possible. With a mild sweetness as the target and a quick ferment I hope to have this cider ready in
two weeks or less, by fermenting in the <a href="https://amzn.to/2Z7gBXb">keg</a> I will serve from. With the image of the long gone, rustic
innkeep, pulling a mug from a barrel of cider he made from apples in the yard, I will allow this to self
carbonate and retain its, living, fresh-yeast characters just like the innkeep would.<br />
<div id="amzn-assoc-ad-9c512de0-add8-422f-92a2-30708253923c"></div><script async src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=9c512de0-add8-422f-92a2-30708253923c"></script>
<br />
<i><b>Update: </b>Success! This cloudy brew is so quaffable and "right-off-the-press" taste that
you'll have trouble not brewing another batch the moment the keg is empty! Follow the discussion over at
the <a href="https://www.homebrewtalk.com/f32/fresh-fast-cider-fermented-served-1-keg-432172/#post5512051"
target="_blank">homebrewtalk.com forum</a>.</i><br />
</p> <img height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidIQKIRf2BaNVwGg4gCybX-2GgGwoiPOF5KEGhYokzy9FNqp21Eh0n6BG0HTpKP2-7xHyeHnzwj_BvvT7TNY3pyY0Tu6CyVYO5JCr6r9SqyLae98KMP9hi0EtESUu4pavHZrLAMXp918HA/s320/IMG_20130904_222207.jpg"
width="240" />
<p class="left">
<b>Style & Targets</b><br />
Rustic Semi-sweet Cider<br />
4% abv<br />
<b><br /></b>
<b>Ingredients</b><br />
4.5 gallons fresh pressed cider<br />
Safale
04 Yeast
</p>
Get all your ingredients and save at:<br/>
<a href="https://www.morebeer.com/index?a_aid=231&a_bid=c2338b97" target=""><img class="nopin" src="https://moreflavor.postaffiliatepro.com/accounts/default1/ayvdybw/MoreBeer3.gif" alt="MoreBeer! Absolutely Everything!" title="MoreBeer! Absolutely Everything!" width="468" height="60" /></a><img style="border:0" src="https://moreflavor.postaffiliatepro.com/scripts/ayvdyiw?a_aid=231&a_bid=c2338b97" width="1" height="1" alt="" />
<br/>
<br/>
<p class="left">
<b>Procedure</b><br />
Clean and sanitize a 5 gallon <a href="https://amzn.to/2Z7gBXb">keg</a>, fill with 4.5 gallons of fresh pressed cider (no preservatives of course!)
and pitch a packet of yeast. For this batch I chose Safale 04, however, other yeasts may be used. I've heard
good things about Nottingham as well.<br />
</p>
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimxqdtrDbGqF188roHUhMAg2d33XYe-RzqhgTx75It_bUB9fUM39W-j2dbwlvKI_LWUbVefO6TCiIABtpYsgYvj2cb65DXXa4mTSiC_6CA0tLM6dmG479d3jXSIU7AkITczPSBsl7Kmbi7/s1600/IMG_20130904_222015.jpg" />
<p class="left">
For this first experiment I've decided to rig a blow-off tube onto the gas-in post. To do this I removed
the poppet entirely and (luckily) had a tube that fit snugly (after being made flexible in hot water) over
the post. I don't expect too much krausen from the juice but between not filling the keg to the top and
this blow-off I think it will work out fine. <i>(<b>Update: There was little to no krausen even at 75 F
ambient temperature - next time I will be filling to about one inch from the gas-in dip tube.)</b></i>
<br />
<br />
In order to allow for some CO2 release during fermentation I will use the blow-off for the first few days,
however, after I am sure it will not create a mess I will replace the poppet and allow the cider to self
carbonate during the remainder of the ferment. I will be closely tracking the progress with daily gravity
samples and once the cider is at the desired sweetness I will put it in the fridge to stop fermentation and
then consume it - fresh!<br />
<br />
I will be aiming for a final gravity of 1.008 (4% abv) and will seal the keg at 1.012. Based on the <a href="http://braukaiser.com/wiki/index.php/Accurately_Calculating_Sugar_Additions_for_Carbonation"
target="_blank">math found in this wiki</a>, this will give the cider approximately 2 volumes of CO2.
<br />
<br />
<b>Notes</b><br />
<b><i>Day 1</i></b><br />
Ambient Temperature: <b>74 F</b><br />
Initial Gravity: <b>1.038</b><br /><br />
<b><i>Day 2</i></b><br />
Ambient Temperature: <b>72 F</b><br />
Gravity: <b>1.031</b><br /><br />
<b><i>Day 3 </i></b><br />
Ambient Temperature: <b>69 F</b><br />
Gravity: <b>1.023</b><br />
<br /><br />
<b><i>Day 4 </i></b><br />
Ambient Temperature: <b>68 F</b><br />
Gravity: <b>1.018</b><br /><br />
<b><i>Day 5 </i></b><br />
Ambient Temperature: <b>68 F</b><br />
Gravity: <b>1.014</b><br /><br />
<b><i>Day 6</i></b><br />
Ambient Temperature: <b>68 F</b><br />
Gravity: <b>1.012</b><br />
* Now that the target gravity (plus 4 points) has been reached I have sealed the keg. Ideally the cider
will continue to ferment down to 1.008, at which point I will cold crash it to stop fermentation and have
about 2 volumes of naturally created CO2 in suspension<br /><br />
<b><i>Day 7 </i></b><br />
Ambient Temperature: <b>68 F</b><br />
Gravity: <b>1.008</b><br />
* Desired gravity achieved, the <a href="https://amzn.to/2Z7gBXb">keg</a> has been cold crashed in the fridge. Carbonation will be tested in 2
days time.<br /><br /><br />
<b>Conclusions</b><br />
Success! This fermentation process has turned out to be one of the easiest I've done and for its ease, by
far, the most delicious! The only thing I would change would be to shoot for a final gravity of 1.010 if
the cider (like this one) is more tart to begin with.<br />
<br />
The resulting cloudy brew is so quaffable and so right-off-the-press apple cider tasting that you'll have
trouble not brewing another batch the moment the <a href="https://amzn.to/2Z7gBXb">keg</a> is empty!<br />
<br />
If you want a simple cider, fast and scrumptious - this is the one for you!<br />
<br />
Cheers-<br />
</p>
</div><div class="blogger-post-footer">As an Amazon Associate, I earn from qualifying purchases.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1754910108807624873.post-76422131692747493412013-06-28T10:00:00.000-04:002019-02-19T08:59:40.706-05:00Sichuan Saison<div class="box">
<h1>Sichuan Saison</h1>
<p class="left">
After a successful <a href="https://www.allgrains.net/2013/06/berliner-weisse-full-sour-mash.html">sour mash Berliner Weiss</a> experiment, next in line was a unique saison that incorporates two wonderful things; alliteration and Sichuan spice!<br />
</p>
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbY-p0BLVzaLBiS50Kg0g0t5GFceCg9RfpCthHAS3Rz1qYI78-WqW-_YTXvz65knAHkWBdcJg35g1f7Mv_cciYyMfWWtWdXzgDj95IpifQjRZF-JrQp4WyYEPomxLIYYetzaJYBfoBIEZ2/s1600/sichuansaison.jpg" />
<p class="left">
The hope was to combine the dry fruitiness of a properly fermented saison with the floral aromas of the <a href="http://en.wikipedia.org/wiki/Sichuan_pepper" target="_blank">Sichuan</a> <a href="http://en.wikipedia.org/wiki/Fruit_anatomy" target="_blank">pericarps</a> (they're not actually peppercorns or chilies at all!) that dance on the tongue, tingle and wake up your taste buds for the malt complexities that lie beneath.
<br />
<br />
<b>Style & Targets</b><br />
French Saison (spiced)<br />
5 gallons @ 6.1% abv<br />
<br />
<b>Ingredients</b><br />
6 lbs US 2-row<br />
2 lbs caramunich I (38L)<br />
2 lbs rye malt<br />
1 lb acidulated malt<br />
1 lb honey (flameout)<br />
0.5 oz chinookhops (60 minutes)<br />
1 tsp Irish Moss (15 minutes - <a href="https://www.allgrains.net/2013/03/get-most-out-of-your-irish-moss.html"">how to use properly</a>)<br />
Wyeast French Saison #3711
<i>*Recipe calculated with <a href="https://amzn.to/2BMbFeI">BeerSmith 2.0</a> - The best brewing software around*</i><br />
</p>
Get all your ingredients and save at:<br/>
<a href="https://www.morebeer.com/index?a_aid=231&a_bid=c2338b97" target=""><img class="nopin" src="https://moreflavor.postaffiliatepro.com/accounts/default1/ayvdybw/MoreBeer3.gif" alt="MoreBeer! Absolutely Everything!" title="MoreBeer! Absolutely Everything!" width="468" height="60" /></a><img style="border:0" src="https://moreflavor.postaffiliatepro.com/scripts/ayvdyiw?a_aid=231&a_bid=c2338b97" width="1" height="1" alt="" />
<br/>
<br/>
<p class="left">
<b>Procedure</b><br />
Mashed 15 qt at 148 F for 75 minutes<br />
Added 1.41 gal at 176 F and sparged to get 3.75 gal at 13 brix<br />
Sparged with 4 gal at 176 F, 2nd runnings were about 4 brix<br />
Brought to boil, followed hop schedule, chilled, siphoned off to bucket and pitched yeast.<br />
<br />
OG: 1.056 @ 5 gallons<br />
</p>
</div>
<div class="blogger-post-footer">As an Amazon Associate, I earn from qualifying purchases.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1754910108807624873.post-111715963426356032013-06-25T10:00:00.000-04:002019-02-14T09:52:51.181-05:00Refractometer<div class="box">
<h1>Gear: Refractometer</h1>
<p class="left">
Can I say it enough?! If you are an all grain brewer, you absolutely need <a href="https://amzn.to/2TOEBdX">one of these</a>! They are a cheap and invaluable investment for accurate and convenient gravity readings of any temperature liquid for all of your prefermentation measuremnts.
</p>
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<p class="left">
Don't guess your mash efficiency anymore - <a href="https://amzn.to/2TOEBdX">get immediate answers now</a>! And if you don't have a hydrometer either, well you definitely need one of those too!.
</p>
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</div>
<div class="blogger-post-footer">As an Amazon Associate, I earn from qualifying purchases.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1754910108807624873.post-17221254060714229452013-06-24T09:00:00.002-04:002020-06-25T12:31:09.506-04:00Berliner Weisse - Sour Mash<div class="box">
<h1>Berliner Weisse - Sour Mash</h1>
<p class="left">
The elusive sour mash method of creating a naturally sour beer is something you will rarely find a good write up on; everyone does it differently or doesn't give all the details. Here I will try to alleviate your struggles by walking you through the unique and smelly experiment known as the sour mash berliner weisse. I hope this will inspire you to try one of your own, it really turned out great!
</p>
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjstsBplwnXRyT9YYNYKDsm4vdoQ0Po5aY09641uqBDRZCxSudWpzl6kkmOiWjNExql9WWaUuneLZDT7C0-1qU4H8IM7jaormL_yOhS8Rk53zFzKBlFLYtVRmWPOmXlGpMXuY4OJH5kLUw0/s1600/berliner-sl.jpg" />
<div id="amzn-assoc-ad-9c512de0-add8-422f-92a2-30708253923c"></div><script async src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=9c512de0-add8-422f-92a2-30708253923c"></script>
<br/>
<p class="left">
Generally speaking, there are two main ways to create a traditional sour beer; sour mash or post-fermentation souring. The latter and easier of the two methods requires the beer to age longer and in my book is just too easy! The sour mash method is more interesting and stinkier but produces a great tasting sour beer in half the time. If you wanted to go the easy route, like many breweries as of 2018 who are more concerned with profit than process, you could use a lot of acidulated malt or just straight up add <a href="https://amzn.to/2LHYjVs">lactic acid</a> in to your final product - but that would be cheating.
<br />
I've read a lot about sour mashes and from what I can tell, everyone does things differently, this shit is free form! From souring for 24 hours to 72, only souring part of the mash or simply using acidulated malt to achieve the sourness. From the history of this beer that I read it sounds like a full sour mash is what the Germans did, so that's what I will shoot for.<br />
<br />
<b>Style & Target</b><br />
Berliner Weisse<br />
5 gallons 3.2% abv<br />
<br />
<b>Ingredients</b><br />
3 lbs US 2-row (yes, I prefer it to pilsen)<br />
3 lbs white wheat malt<br />
4 oz aromatic malt<br />
4 oz dextrine malt<br />
4 oz crystal 120 L<br />
.5 oz Tettnang (15 minutes)<br />
Safale #04<br />
pint of un-milled 2-row<br />
2 lbs strawberries<br />
1 lemon<br />
1 lb raspberries</br>
<i>*Recipe calculated with <a href="https://amzn.to/3dydYTB">BeerSmith 2.0</a> - The best brewing software around*</i>
<br />
</p>
Get all your ingredients and save at:<br/>
<a href="https://www.morebeer.com/index?a_aid=231&a_bid=c2338b97" target=""><img class="nopin" src="https://moreflavor.postaffiliatepro.com/accounts/default1/ayvdybw/MoreBeer3.gif" alt="MoreBeer! Absolutely Everything!" title="MoreBeer! Absolutely Everything!" width="468" height="60" /></a><img class="nopin" style="border:0" src="https://moreflavor.postaffiliatepro.com/scripts/ayvdyiw?a_aid=231&a_bid=c2338b97" width="1" height="1" alt="" />
<br/>
<br/>
<p class="left">
<b>Equipment</b><br />
Regular brewday stuff plus a method to keep your sour mash warm for 72 hours. I used my <a href="https://www.allgrains.net/2012/12/diy-mash-tun.html">10 gallon cooler mash tun</a>, a cheap <a href="https://amzn.to/31jKRAS">repti-heater</a> and many blankets. I had to add warm water twice, which I will elaborate on later.
</p>
<div id="amzn-assoc-ad-9c512de0-add8-422f-92a2-30708253923c"></div><script async src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=9c512de0-add8-422f-92a2-30708253923c"></script>
<p class="left">
<br />
<br />
<b>*Sour Mash Procedure*</b><br />
Start off like any other mash, mill your grain (set aside an additional pint of 2-row, do not grind it), bring your water to temperature and mash in.<br />
<br />
<b>Mash target temperature is 148 F for 45 minutes.</b> Instead of draining the tun let it cool to 125 (this may take a while!) then toss in the pint of grains. The grains contain the bacteria we want making lactose in our mash. Since the <a href="https://en.wikipedia.org/wiki/Lactobacillus">lactobacillus</a> and it's friends don't survive too well over 125F, it is very important that you don't add that unmilled grain until after or you will hamstring their ability to reproduce and survive.<br />
<br />
<b>Be aware</b> that oxygen is your enemy here, it will feed the bacteria, like <a href="https://en.wikipedia.org/wiki/Acetobacter">acetobacter</a>, in your mash that can create vinegar. So, after you cool the mash then pitch the grain, flood the container with CO2 if possible and cover the top of the grain bed as best you can with plastic wrap - so that it is literally touching the mash. The less oxygen the better.<br />
<br />
<b>Keep your mash between 100 and 120 F</b> so the lactobacillus can do it's job better and faster than the other bugs that will try to take hold. I did this with a very low power <a href="https://amzn.to/31jKRAS">repti-heater</a> (only get's up to 90 F) and many blankets. This slowed the cooling process of the mash in the cooler drastically. When the temperature dropped to 100 F, I added a quart of 120 F water and subtracted it from the total amount of sparge water I would need later. I did this only 2-3 times and was both pleased and amazed with how well the cooler holds its temperature.
</p>
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixH5XjE2TjWR4UsVfnxaxt_az0AcvrhjxuBGrfnW46WAFAAy2PDU8v8lccSE37CjsNbmNNyI2Yikv0hts3rncT4_1vGJSTVPTsS42j9QJf-rwuV4fOpE0rkVuLeyR1f5R4bIG45y9qttqX/s1600/berliner.jpg" />
<br/>
Small scoop of the horrible smelling sour mash
<p class="left">
<b>The Goal</b> here is to have a mash that smells as much like plain Greek yogurt as you can get; sour and fruity. Unfortunately with this equipment it's very unlikely to smell that clean. Even with CO2 flooding and fairly good temperature management this mash still smelled a bit like some yogurt that spent all of 20 minutes in someone's stomach before being wretched up into a bucket. That horrible idea aside, it tastes better than it smells (yes you should taste everything!) but not much... it's really quite gross - but fear not, the end result is spectacular and worth a stinky spare bedroom for a few days!
</p>
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<p class="left">
<b>*Sparge & Brewing Procedure*</b><br/>
Things go back to normal from here. Bring your sparge water up to temperature and get to work like any other brewday! My sparge was around 4.25 gallons.
<br/><br/>
Brewing will be even easier than average since you will only need to do a 15 minute boil. This being said, next time I might go for a 30 minute boil to make sure all the bacteria is killed since I'm pretty sure some survived my first try. It wasn't a big deal but could create bottle bombs if you're not careful.
<br/><br/>
The hop schedule is very light, just 0.5 oz of Tettnang for 15 minutes.<br/>
<br/>
From there you will cool the wort, pitch ale yeast and treat this like any other beer. I gave it two weeks in primary, like most of my beers.<br/><br/>
After that you should rack it onto some fruit. For this experiment I split the batch in two, with half on strawberries and a lemon and the other half on raspberries. The fruit could definitely be doubled so keep that in mind as well if you give this recipe a go.
</p>
<img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvq7pF4m5vQ29XksXdJGzUcRI9ZS-gx_qjI6otN49CtPmEES85lkFyxZP9kS41iBGVwKg4kD-IO6Ol9tv4wJWjdk2owYgrCifaQ_ixFNNZ-jjPAN2oxNJJplmBrWKGwpdxVU3H7uG2YfA2/s200/berliner-sl4.jpg" width="200" />
<img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUBfwqEvsYqmYF14BVUxikCXdvmqlFp3sN5wvLEeiALCgmqCijcjwzd3RCwGKpHpEI5V2654TCHxdU9aw0XCd9yTMjIVeMpQWhAtQCRUGQZwkAoXMpDm93oJvRYaLmRgr8rXd2LWuYtUO/s200/berliner-sl5.jpg" width="200" />
<img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOU-gp5aTgOUmHyKsHWOAF52YA9Xhc1JjoJgtjuSYksd_paVsd4W9hL9ts5hJYLFjOwL1WWS_WS_8sTUKWxmsdwNMMAmxYrn9D50J09z9pefXktigOK1f_xN1cAYdrjo7eJQyjCmilxdu1/s200/berliner-sl-2.jpg" width="200" />
<img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51OIVDsXTHh6W3oOm3VGWjrBjeB2vJS5Rj-lCTaukKmOX3nyih2UNybm7hUIRPf-EOQ1YAQfCJV-EVDTZmhgzkk15YmJhSVq3X2W_J_5-6o01QGNVcekWIDDyWWWT8H2u9SizXlLsohI7/s200/berliner-sl1.jpg" width="200" />
<img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZzQWfmstSyh2Cz0sX4BNvFoYuYXykQr5DuKoWegDO2MCvx73HZvpzjDA_LvGDsPmtBI560eGS0-sWgQKtGgmxSL_30LbGPS9yzfpi8nnHfkw5C2airoogbVs0v6tpbddED63W3yWzc04A/s200/berliner-r3.jpg" width="200" />
<img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoKL6l6R2A1g-o8PJPJPNe5b3v8VSAXYldgtanUkbTeRR1crFRH8iRxp8N9ekGXIGHQUNHhl4QWHhyphenhyphenXuOhyphenhyphenfpmtkerg4NgbjcFw1DMdWeCRi5vRjQRhgCsM4MZaaEjv5X2xnm6DjWOcoLe/s200/berliner-sl3.jpg" width="200" /><br/>
After two weeks on the fruit there was a nice pellicle, so the lacto-bacteria was probably not dead but don't be afraid of it - it's fine - just try to keep the pellicle out of your final transfer.
<br/><br/>
<img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwGiUMYaz2CJLiY0RDAPJ0pBDKF2gEP3pBoJa4uGAy5GYA7JWJQzW19hdVNumu7LLkCVAaJYatS65eCqM0gXIYwUwE-eYYPjQxgiF9SfY_mdeyQA5AK65Vh5OvCWpF4c7x-yltTf5hZ83/s320/berliner-r.jpg" width="320" />
<img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjstsBplwnXRyT9YYNYKDsm4vdoQ0Po5aY09641uqBDRZCxSudWpzl6kkmOiWjNExql9WWaUuneLZDT7C0-1qU4H8IM7jaormL_yOhS8Rk53zFzKBlFLYtVRmWPOmXlGpMXuY4OJH5kLUw0/s320/berliner-sl.jpg" width="320" />
<p class="left">
I bottled it up and two weeks later enjoyed the hell out of it! Barely traceable butyric aroma and after another week conditionating it was <b>gone</b>! Five weeks is pretty damn good for a sour / berliner if you ask me. The raspberry color came through but the strawberry batch remainder a pale straw color. There is a beautiful and tall initial head that dwindles to a nice thin layer as the beer warms and you continue to sip. It is sour to the point of pucker but not as overwhelming acidic as some New England or Florida sours tend to be. This was a really great first go, the fruit is very subtle but the tartness is well balanced by the mild fruit sweetness left behind.
</p>
<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYscor1gNU40sSUVuFmYlRJlqeTHH1y52K1y-Ic9wpJkqnLen1mkDjvJ1wTSWoY29eHcxgDw_C6eUwzmylYKxy5KwCRH1_ZouwroEgcKoKvBqhVxQQYc3TEipXEZGTElBCNCGjeLqvPSck/s320/IMG_20130618_173934.jpg" width="240" />
<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVhys9JZ_JHM4vT6yhTo-Yq2ZSwUck-t6jUDKpW7Ow-HhMGesMr6v1KAlsj3QySaEeu9-L6Z9HzVXycWg0ZQX28Q_Og8f49RFw29Iht_imXHQw3Y3doYDqEoA7zoC-Vj-hx-e7hs0-OMgw/s320/IMG_20130623_131541.jpg" width="240" />
<p class="left">
I hope you enjoy this recipe as much as I did and although it can get pretty rank it is worth the effort. Soon I will try doing it the easier way and add some lactobacillus into primary and forego the sour mash all together. We'll see which is better in the long run - taste-wise and effort-wise.
</p>
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