A few weeks back I brewed the Toasted Coconut Porter that Zymurgy has had around for the last million years. The original was for 2.6 gallons so I simply doubled everything to hit my usual batch target of 5.3 gallons. There’s really nothing interesting about the recipe until you dump in almost a pound of… Continue reading Toasted Coconut Porter
I made my first batch of root beer today. For 7L I used: 3cups cane sugar 2oz sarsaparilla 0.8oz wintergreen leaves 0.25oz licorice root 0.5cups honey (added at end of boil) 2T molasses 0.25t nutmeg The recipe is a simplified version of this person’s. I boiled for about 45 minutes, cooled, and pitched a little… Continue reading Root Beer
Here’s the recipe I used for my berliner weisse. 3.75# Pils 3# Wheat Malt (Rahr I believe) 1oz Hallertau Wyeast 3191 B. Weisse blend I followed Jamil’s technique in his Brewing Classic Styles book and boiled for 15 minutes. At first the beer had a worrisome, very strong wheat taste but it’s since subsided. It’s… Continue reading Berliner Weisse Recipe
Taking an established beverage and adding lime flavor is a popular trend so I decided to follow suit with my ginger ale recipe. In a 6L batch I added the zest of two limes as well as the juice of 1.5 of them (the other 0.5 went into another recipe). Additionally I bumped up the… Continue reading Ginger Ale – Now With Lime!
In January 2007 I did a coffee beer experiment which tried three different methods of infusing coffee into an oatmeal stout. My wishful-thinking goal was to reproduce Bell’s Java Stout, my favorite coffee-flavored beer. The methodology was to make a base oatmeal stout to then add coffee in secondary. The end results were pretty good.… Continue reading Coffee Beer Experiment
In the summer of 2006 I tried to replicate J.W. Lee’s Barrel-Aged Harvest Ale Series by soaking wood chips in alcohol and then blending with a barley wine. The Harvest Ales are truly wonderful beers and I was hoping to recreate the cohesive set of pure, clean flavors that these beers have (try them for… Continue reading Barrel Simulation Experiment
I’ve been tinkering with a ginger ale recipe on Jack Schmidling’s site. It’s nice having something other than water or beer to drink at home; here’s my current version for 2.25 gallons: 5oz ginger root (2.2oz per gal) 4.25 cups unrefined cane sugar (1.9c per gal) 2.25T vanilla extract (1T per gal) 1/4t champagne yeast,… Continue reading Ginger Ale
Gummi Bears are made of sugar and have flavor, right? Sounds like just barley malt. In March of 2007 I tried making a fermented beverage entirely out of gummi bears. I don’t remember the exact proportions but it had around 6 pounds of bears to 3 gallons of water for an OG of about 1.080.… Continue reading Gummi Brew