The Homebrew Pub

David, aka @the_extract_homebrewer on IG, joins Andrew in the pub to talk the joys of extract brewing, bagels and adds his altbier to the taplist. They also get talking about how to use Sorachi Ace hops, there is a bonus recipe for this episode!

Düsseldorf-style Altbier (Extract Version)

Batch Volume: 3 gal (Kettle)

Fermenter Volume: 2.75 gal

Boil Time: 30 min

Mash Water: 3.34 gal

Total Water: 3.34 gal

Boil Volume: 3.21 gal

Pre-Boil Gravity: 1.017

Vitals

Original Gravity: 1.053

Final Gravity: 1.013

IBU (Tinseth): 46

BU/GU: 0.86

Color: 33.5 EBC

Mash

Temperature — 150 °F — 45 min

Malts (2 lb 3.2 oz)

1 lb (21.9%) — Avangard Pilsner Malt — Grain — 3.3 EBC

6.4 oz (8.7%) — Weyerman Aromatic Malt — Grain — 49.5 EBC

6.4 oz (8.7%) — Weyerman Munich Dark — Grain — 25 EBC

4.8 oz (6.6%) — Dingemans Caramel Munich II — Grain — 120 EBC

1.6 oz (2.2%) — Weyermann Carafa Special II — Grain — 1100 EBC

Other (2 lb 6 oz)

1 lb 13 oz (39.6%) — Briess Pilsen Light DME - Dry Malt Extract — Dry Extract — 3.9 EBC — Flameout

9 oz (12.3%) — Briess Munich Dry Malt Extract (DME) — Dry Extract — 20 EBC — Flameout

Hops (0.77 oz)

0.37 oz (36 IBU) — Nugget 14.2% — Boil — 30 min

0.4 oz (10 IBU) — Nugget 14.2% — Boil — 5 min

Miscs

0.3 ml — Lactic Acid 80% — Mash

0.25 items — Whirlfloc — Boil — 15 min

0.25 tsp — Yeast Nutrients — Boil — 15 min

Yeast

1 pkg — Danstar Nottingham 75%

150 billion yeast cells

1.06 million cells / ml / °P

Fermentation

Primary — 62 °F — 5 PSI — 21 days

Cold crash — 34 °F — 56 days

Carbonation: 2.5 CO2-vol

Alien (w/Paul Crowther)/ Weyland-Yutani Aspen Ale - 5 gallons (from Pop Culture Brews Alien episode)

(90 min mash 90 min boil)

grain

4.5kg/10lb Maris Otter

1kg/2.5lb Flaked Rice

hops

30g/1oz Fuggle (90 mins)

30g/1oz East Kent Golding (90 mins)

100g/3oz Sorachi Ace (5 mins)

adjuncts

1 Whirfloc Tablet or 1 tsp of Irish Moss (15 mins)

yeast

Nottingham Ale yeast

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Martin Keen, the intrepid brewer of Homebrew Challenge, who brewed all 99 BJCP beer styles in 99 weeks comes to the pub this week for a lovely chat, and to add his Guinness Clone to our taplist.

This is a really fun chat about how Martin challenged himself to brew every week for 2 years, and how it developed the way he approaches brewing

Guinness Clone - 6 gallons

8 lbs Maris Otter (2.9 SRM) Grain

2 lbs Flaked Barley (1.4 SRM) Grain

1 lbs Roasted Barley (558.8 SRM) Grain

2.50 oz Fuggle Pellets [4.30 %] - Boil 60.0 min Hop

1.0 pkg Irish Ale (Wyeast Labs #1084) Yeast

Steal a portion of the chilled wort (I took 24 oz form a 5 gallon batch) and place in a covered container in the fridge for 3 days. Boil for 10 minutes, cool, and add to the fermenter with the rest of the beer.

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This week we welcome in Youtube homebrewer Matt Jaggers (such a cool name). We discuss our approaches to being content makers, Matt's approach to brewing, and add his Berlinerweisse to the tap list

Jaggers Brewing Co - Berliner Weisse v4

Reverse Osmosis Water

Water Salts (Yellow Balanced Profile) - Beersmith

Grain Bill:

50% Belgian Pilsner

50% Wheat Malt

0.18 oz Magnum Hops (5.1 IBUs) - 15 min addition

Whirlfloc Tablet - 15 min addition

Yeast Nutrient - 10 min addition

Kettle soured with Lacto

No-chilled

Room temp fermentation

White Labs Lacto WLP677

Wyeast 1007 German Ale

Strike water at 151F - 66.1C - Mashed at 148F - 64.4C for 75 mins

Bring to boil for 15 mins - No chill until 95F - 35C and pitch Lacto

Mash ph 5.6 - Target after Lacto target ph 3.5 - actual ended up being 3.36

Bring back to boil for 45 mins - add 15 min and 10 min boil additions

No chill again until room temperature, pitch yeast

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This week we're welcoming the Executive Director of the American Homebrewers Association!

Julia added her Cherry Chica Stout to our tap list - link: https://www.homebrewersassociation.org/homebrew-recipe/cherry-chica-stout-with-julia-herz/?utm_source=dlvr.it&utm_medium=twitter

Visit us at www.thehomebrewpub.com

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This week we welcome Colter of the podcast Homebrewing DIY to the pub where he adds Colter's Kentucky Classic to our tap list

Colter's Kentucky Common - 6.6 Gallon Mash

Mash — 153 °F — 60 min

Malts (11 lb 4 oz)

9 lb (80%) — Briess Black Malt 6-Row — Grain — 500 SRM

2 lb (17.8%) — Briess Corn Yellow, Flaked — Grain — 1.3 SRM

4 oz (2.2%) — Bairds Black Malt — Grain — 600 SRM

Hops (1.5 oz)

1 oz (25 IBU) — Cluster 7% — Boil — 60 min

0.5 oz (5 IBU) — Cluster 7% — Boil — 10 min

Yeast

1 pkg — Fermentis US-05 Safale American 81%

Original Gravity: 1.042

Final Gravity: 1.008

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