Episoder
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Ryan of Big Pop Brewing comes by the pub where discuss... well pretty much everything beer!
Check out his homebrewing course: https://www.youtube.com/channel/UCnwa4i86afJ8MqaDDiQjGnA
Bubba's Porter:
13lb 2 Row
1.5lb Caramel Malt
1lb Munich II
8oz Black Malt
8oz Chocolate Malt
Hops:
1oz Columbus (60 mins)
2oz Cascade (5 mins)
Yeast:
San Diego Super Yeast
OG 1.078
FG 1.014
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Author of 'How To Brew' aka the Bible of Homebrewing comes to the Homebrew Pub this week. We talk about how he got into brewing, what inspired the book, and visit his dream homebrew pub: The Moose & Squirrel
John’s Dunkelbock
4 lbs Vienna (60%)
2 lbs Munich (30%)
.6 lbs C80 (7%)
.2 lbs Roast (3%)
For 3 gallons 1.062
30 IBU
0.75 oz @ 7% for 60 Min
Bavarian Yeast
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Mangler du episoder?
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Fred aka IGs @Blindbrewguy stops by the pub this week. We talk about the difference between brewing in the 90s to now.
Woodsplitter Belgian Black Ale
OG 1.058
FG 1.017
ABV 5.4%
For 5 Gallons:
60-Minute Mash at 152° F
9 pounds Pilsner malt
1 pound Munich malt
1 pound Biscuit malt
1 pound Black malt
60-Minute Boil
0.75 ounce Pacific Jade hops, split into thirds
Add at 60, 30, and 10 minutes left in the boil
0.5 Saaz hops, add at 1 minute left in the boil
1 2/3 cups honey at flameout
Belgian ale yeast, such as Safale S-33
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Matt from the Bay Area comes to The Homebrew Pub to talk about making his own wine.
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Inspired by Stef of Making Pour Decisions, Kyle of NEK Meads (https://www.instagram.com/nekmeads) reached out to talk more about everyone's favorite honey based beverage. I learned a lot in this conversation!
Recipe 1
Cherry Mead (Cerise)
30 lbs of balaton/morello type cherries with pits
12 lb Mix of acacia and linden honey.
lallzyme ex-v
Opti red
15 grams RC212
Goferm and fermaid o tosna nutrition meadmaderight.com
Freeze the cherries, then thaw them in an 8 gallon bucket. Add honey, lallzyme ex-v, and opti red, stir and add enough water to fill up the bucket and to get to a 1.090-1.095 OG.
Everyday, you will need to punch the fruit cap down. 1-2 times a day for a week. Follow tosna for nutrient additions. Let mead sit on the cherries for 30-45 days.
Rack off, stabilize, then backsweeten to 1.045-1.055 with lighter colored honey. Adjust acid and tannin as needed.
The key to this recipe is the cherry type itself.
Recipe 2
Quick and easy kveik session mead!
6 lbs of orange blossom honey (light and floral honey works)
Gypsum and spring water heated to 90 degrees
Rehydrated and front load nutrients (fermaid o for kveik voss)
1 oz medium toast American oak in primary
Pitch the rehydrated voss in the mixed up and warm must. Wrap bucket with blankets or jackets. In a week or two, the mead will be done and almost clear, I bottle condition at this step with a tbsp of malic acid (bench trial this).
It could be bottle conditioned with erythritol for added sweetness or stabilized, sweetened, and kegged.
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The ladies of Brewd Up Podcast come to the pub this week. We talk everything from homebrewing podcasts, mansplaining and what would make a brilliant speakeasy! This is a great conversation, so as always, come in and pull up a stool!
Belgian Blonde Recipe: https://drive.google.com/file/d/1fdUVIK3fkodT6iu0ZCcfQfe9FeLgsA6f/view?usp=sharing
Easy Cider Recipe: https://drive.google.com/file/d/1nqcJXI3avliCtE_1c7N-0Gvrkv6jfa7V/view?usp=sharing
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Chris Morely of Beyond Grace swings by the pub to talk music and beer, beer and music and how the two play together! He also adds his Double Black IPA to the taplist!
"Darkest before the dawn"
Malts:
Simpsons Pale Ale (67%)
Munich (8%)
Caramunich II (8%)
Oat Malt (10%)
Carafa Special III (3.5%)
Midnight Wheat (3.5%)
Mashed with a 2.5 L/Kg ratio @ 65 degrees Celsius
25 L batch going into the boil
Boil - 1 hour total (~60 IBU)
Chinook - 17g - 60 mins
Chinook - 15 g - 15 mins
Hopstand @ 78 degrees Celsius for half an hour
Chinook - 20g
Simcoe - 20g
Eclipse - 20g
I typically end up with around 19-20L post boil.
Yeast:
Bry 97, I pitched around 17g of rehydrated dry yeast to avoid under pitching
Original Gravity - 1.078
Final Gravity - 1.018
Which leads to 8.4% ABV
Dry hop
Once at day 7 for three days, then a second of the same amount at day 9 for three days.
Eclipse - 40g
Vic Secret - 30g
Chinook - 30g
Simcoe - 20g
Carbonate to between 2.2-2.4 Vols of CO2.
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Landlord is on vacation, so please enjoy this rebroadcast of the brilliant chat with our mate Denny!
We sit down with Denny Conn of the podcast, and co-author of book of the same name: Experimental Brewing. We talk the experimental approach to brewing, and add his Nick Danger Porter to the tap house. And remember people, no matter how much we brew, and like to debate: It's only freaking beer!
Nick Danger Porter - 6 gallons:
Grain:
12lb Lamonta : Pale American Barley Malt
1.8lb Metolius : Munich-style Barley Malt
1.25lb Crystal - 60L (2-Row)l
0.9lb Chocolate Malt
0.6lb SPECIAL Belgium®
0.130lb Black Patent Malt
Hops (60 mins boil):
1oz Tettnang (First Wort)
1oz Hallertau Magnum (60mins)
1oz Cascade (10mins)
Yeast: Denny's Favorite
Mash at 153f 60mins
Mash out at 168f 10 mins
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Andy of Four Priests Brewery tells the story of how he accidentally opened a brewery, and serves the pubs in his local area. Through random luck, and tenacity he achieved what so many of us dream of. He also tells us about his dream brewpub: Martin Keen's garage. Listen to find out why!
Go to https://fourpriests.co.uk/ to learn more
Murgy Straight British Golden Ale - 5 US gallons / 19L
Grain
6lb (2.72kg) Extra Pale malt / 2-Row (74%
1lb 4oz (560g) Maris Otter (15%
11oz (300g) Wheat Malt (8%
4oz (110b) Cara Malt (3%
Hops
1/4 oz (7.1g) Talus 8%AA (20 min
1/8 oz (3.5g) Citra 13%AA (20 mins
1/3 oz (9.4g) Talus 8%AA (10 min
1/4 oz (7.1g) Citra 13%AA (10 mins
1 oz (28.3g) Talus 8%AA (30m hopstand @172F/78C
1/2 oz (14.2g) Citra 13%AA (30m hopstand @172F/78C
1 oz (28.3g) Talus 8%AA (Dry Hop at Day 5
3/4 oz (21.2g) Citra 13%AA (Dry Hop at Day 5
Yeast
US-05 or equivalent
OG 1.040
FG 1.008
32 IBU
ABV 4.2% in
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Alex from Carolina joins Andrew in the Brew Pub where we talk teenage brewing disasters, and kettle souring!
Mixed Berry Kettle Sour 5.5 gallon:
6.25 lbs pale malt
2 lbs Flaked Oats
2lbs white wheat
1.25 lbs Lactose sugar (added during the boil)
.5oz Nugget (or similar) at 60 min
2 oz Galaxy at flameout
Whirlfloc tablet at 15 min
1pkg of Lactobacillus (Wyeast #5335) or similar
1 pkg of US-05
Heat 7.5 gallons of water to 154 and mash in. 75 minute mash. Mash out at 168. Once mash is finished cool wort to 100 and pitch the Lacto. Keep the wort between 90-100 degrees F for a day or so regularly checking PH. 3.5 is going to be somewhat sour and 3.1 is going to be about as low as you want to go. Once you hit the PH that you want, start the boil process as normal. After the beer ferments out, add in your fruit ~1lb / gallon brewed. I used costco frozen mixed but you can use whatever you'd like. I recommend freezing whatever fruit you use before hand to kill any unwanted bugs and breakdown the cell walls of the fruit.
Carolina Pale Ale 5.5 Gallon
Water Profile: Ca 142ppm | Mg 21ppm | Na 29ppm | Sulfate 299ppm | Chloride 54 ppm | bicarbonate 109
11 lbs Riverbend Malt House Southern Select (2 row)
8 oz carapils
8oz crystal 40
1 whirlflock (15 min)
1pkg Cali ale WLP001
.25 oz Nugget 60 min
.25 oz CTZ 15 min
.25 oz mosaic 15 min
.75 oz Azacca whirlpool (15 min)
.75 oz CTZ whirlpool (15 min)
.75oz Mosiac whirlpool (15 min)
1.5oz Azacca Dry hop 4 days
1.5 oz CTZ Dry hop 4 days
1.5 oz Mosiac Dry hop 4 days
Mash at 152 for 75 minutes with a 10 minute mashout at 168. 60 min boil.
Link to Skittlebrau from Pop Culture Brews Simpsons episode: https://open.spotify.com/episode/0IwCXQu964XhwZKzx2yUw2
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Homebrewer Dan Chisholm visits the pub this week. He's been brewing for 15 years, and walks through his processes and the lessons he's learned over the years. We add his Amarillo Rye Pale Ale to his dream brew pub the Gitchi Gumee Brewpub!
Amarillo Rye Pale Ale - 6 gallons
Grain:
8.5lb 2-Row
2lb Rye Malt
0.75lb Caramel/Crystal Malt - 60L
Hops
1oz Columbus (60mins)
1oz Amarillo (10 mins)
1oz Amarillo (0 mins - hopstand)
2oz Amarillo (Dry Hop - 5 days)
Yeast
BRY-97
OG 1.057
FG 1.010
ABV 6.3%
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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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Dan aka @Small.Batch.Brewing on IG is a homebrewer who specializes in brewing 1 gallon batches! We discuss the benefits of brewing at the one gallon size, if Kentucky Commons are the beer of the summer, and visit Dan's perfect brewhouse!
Shout outs to https://brooklynbrewshop.com (pioneers of the 1 gal setup) & http://www.artisanswineandhomebrew.com (Dan's LHBS)
Dan's Kentucky Common (6 gallon / 1 gallon)
6.5lb/24oz Pale Ale Malt - milled
3.25lb/12oz Flaked Maize - unmilled
1.65lb/6oz Flaked Rye - unmilled
0.4lb/1.5oz Caramel Malt 120L - milled
0.4lb/1.5oz Weyermann De-husked Carafa III - milled
Mash for 60 min at 145-150 degrees F
At the 15 min mark, I check my pH. I usually need to add about 0.08fl oz/0.5ml of lactic acid to get the pH down to about 5.4
Boil for 60 min
Add 0.75oz/5 grams of Cluster hops at the start of the boil - that's the only hop addition
Add Whirlfloc tablet with 15 min left in boil
Chill to 68-70 degrees F
Pitch 1 packet of WLP001 California Ale Yeast and ferment at room temp for 2 weeks
Transfer to keg and chill / carbonate for at least 3 days before serving.
Water:
1 Gallon:
To begin, I treated 1.75 G of water with a Campden tablet, giving it 30 min to do its thing before adding in the rest of my water adjustments. For this beer, I only added about 0.5 g of calcium chloride to get my chloride to sulfate ratio up to about 1.25
6 Gallon:
8.46 gallons single infusion
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Sarah Flora (florabrewing.com) visits the pub to talk about trying to conserve water while brewing in California, creating great content based on great beer, and adds her Medusa Pale Ale to our taplist (and you can watch the original video about the beer here: https://www.youtube.com/watch?v=xXRyXXhhFuk)
Medusa pale
American Pale Ale
5.6% / 13.4 °P
Recipe by
Flora Brewing
All Grain
Clawhammer 120V BIAB
82% efficiency
Batch Volume: 5.5 gal
Boil Time: 60 min
Mash Water: 7.37 gal
Total Water: 7.37 gal
Boil Volume: 6.69 gal
Pre-Boil Gravity: 1.048
Vitals
Original Gravity: 1.054
Final Gravity: 1.011
IBU (Tinseth): 25
BU/GU: 0.45
Colour: 7.2 SRM
Mash
Strike Temp — 158.2 °F
Temperature — 152.6 °F — 45 min
Malts (10 lb)
8 lb (80%) — Rahr Pilsner Malt — Grain — 1.8 °L
1 lb (10%) — BestMalz Aromatic — Grain — 24.9 °L
1 lb (10%) — Briess Caramel Malt — Grain — 7.9 °L
Hops (2 oz)
1 oz (20 IBU) — Medusa 7.5% — Boil — 30 min
1 oz (5 IBU) — Medusa 7.5% — Boil — 5 min
Yeast
1.1 pkg — Escarpment Yeast Labs Hornindal Kveik Blend 80%
Fermentation
Primary — 85 °F — 7 days
Carbonation: 2.4 CO2-vol
METRIC
Medusa pale
American Pale Ale
5.6% / 13.4 °P
Recipe by
Flora Brewing
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Dennis of Can Do Brew on Instagram (@Can_do_brew) visits the house pub to talk homebrewing down in Mexico, never brewing the same beer twice and to add his Belgian IPA to the taplist! This is a really fun conversation, which gets impacted by weather on the ethereal plain.
Blackberry Fields Belgian IPA - 6 gallons
Grain
11lb Pale Ale Malt
0.5lb Crystal Medium
0.25lb Carapils/Carafoam
Hops:
2oz Southern Dawn (60 mins)
1oz African Queen (30 mins)
Yeast: Belgian Ale Yeast
Blackberries in Secondary
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Jon and Lily of Cronos Brewing (IG: cronosbrewingco) stop by the pub to talk about their Greek mythology inspired beers, and their 5 year plan to open their brewery! Check out their website https://cronosbrewing.com for recipes, blogs and some great brewing advice.
West Coast Kolsch (Hallertau-CTZ)
Written By Jonathan Bulotti
Ingredients
-Fermentables-
7 lbs German Pilsner
2 lbs Vienna
0.5 lbs Crystal 10L
0.5 lbs Honey Malt
-Hops-
60 min: 1.5 oz Hallertau (4% AA)
Flame Out: 1 oz. CTZ (16% AA) at 150°
-Yeast-
1/2 package of Omega Yeast-OYL-071DRY Dried Lutra Kveik
-Optional Additions-
0.1 oz Irish Moss or 1 Whirlfloc tablet
Recordings:
Pre-boil gravity: 1.047
Original Gravity: 1.053
Final Gravity: 1.009
ABV: 5.7%
Instructions:
-Preparation-
Measure all ingredients
Pour 3 gallons water into your boiler
Put 1 gallon of cooled, filtered water into a separate container
Measure all hops
Get out 1 mash bag to put your fermentables in
-Mash-
Bring your 3 gallons of water to 152° F. NOTE: It is very important to bring your water to this temperature and keep it at this temperature throughout your mash.
Put all measured grain fermentables into the mash bag and secure it over your boiler. By secured, we mean that all of your fermentables should be underneath the water, but still in the mash bag. Start your timer for 60 minutes.
During the mash, be sure to sanitize all equipment with Star San sanitizing solution (1 oz to 5 gallons of water, let sit for 1 min).
-Boil-
After 60min is up, remove your mash bag with the fermentables from your boiler and heat wort to boiling temperature.
Once wort starts boiling, set your timer for 60 minutes and add 1.5 oz Hallertau (4% AA) hops to the boil.
With 10 minutes left, add any Irish moss or Whirlfloc tablets for clarification.
Start preparing an ice bath to cool your wort down after the boil has ended.
At 0 minutes, turn off your heat and allow to cool in ice bath.
Once wort is cooled to 150° F, add 1 oz. CTZ (16% AA).
-Cooling-
Take the hot kettle off the burner and transfer it to your ice bath.
Swirl the pot to better cool the wort.
Continue to add more ice and cool water to the ice bath as the pot cools down to ~90° F. Pour into fermenter.
To oxygenate more, you can place the fermentor lid on and shake the wort for a few minutes.
Take your original gravity reading here.
-Pitching-
Sanitize your yeast package so as not to contaminate your wort.
Add your 1/2 package of Lutra Dried Kveik to the wort.
Fill your airlock to the fill line with water and Star San solution to ensure sanitization.
Store your fermenter in a warm, dark place for approximately 7-10 days or until fermentation has completely stopped. (If temperatures are warm enough, fermentation should only last a few days for this yeast strain)
-Carbonation-
After 7-10 days have passed, the fermentation should have stopped. If you wish to carbonate your beer you can calculate the suggested amount of corn sugar to add HERE and bottle for another 2-3 weeks or force carbonate in a corny keg.
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Greg from Craft Beer Republic Podcast comes to the pub. We discuss the joys of collaborating with Craft breweries, the beauty of California, and add his Czech Rendevouz to our taplist.
go to craftbeerrepublic.com to learn more about the show, and listen to episode #295 to learn about Greg's Collab beer: https://www.craftbeerrepublic.com/podcast/episode/7921feb5/batch295-morning-watch-coffee-kolsch-collaboration-with14-cannons-and-california-coffee-republic
Czech Rendezvous - 5.5 gallons
6.5lb German Pils
2lb Munich Light - 10l
1lb Caramel Munich 60l
8oz Chocolate wheat
1lb German Carafa II
0.25lb Dark Chocolate Malt
hops:
0.5oz Hallertau Mittelfrau (60mins)
0.5oz Nugget (45mins)
0.5oz Hallertau Mittelfrau (30mins)
0.25oz Nugget (0mins)
Yeast White Labs - Czech Budejovice Lager Yeast WLP802
Original Gravity: 1.051 Final Gravity: 1.010 ABV (standard): 5.5% IBU (tinseth): 33.8 SRM (morey): 46.5
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Brandon of Exit 12 podcast and Brewtubers comes to The Homebrew Pub to talk his love of NEIPA's (fun fact: 1st guest to express love of this style), and being competitive in homebrewing.
Sam – NEIPA
Grist
Golden Promise (45%)
2Row (25%)
Flaked oats (10%)
Flaked wheat (5%)
Flaked barley (5%)
Carapils (10%)
Hops
.5 oz CTZ 60 min
2oz Citra 5min
2oz Enigma Whirlpool 165 for 10 mins
2oz Citra Whirlpool 165 for 10 mins
2oz Dryhop Citra (after high krausen)
2oz Dryhop Enigma (after high krausen)
Yeast
Imperial Juice
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Ed from CA joins me in the Pub to add his Jagged Little Pale to our taplist, and discuss how pubs are like "living museums". A really fun chat with a homebrewer who seems intent on making his brew life as hard as possible, all in the search of making great beer
Jagged Little Pale - 6 gallon
Grain:
12.5lb Pale Malt (2 Row) US (2.0 SRM)
1lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.75lb Viking Munich Light Organic (9.1 SRM)
0.75lb Wheat - Red Malt (Briess) (3.0 SRM)
0.57lb Caramel/Crystal Malt - 60L (60.0 SRM)
Hops:
0.75oz Horizon [12.00 %] - Boil 60.0 min
0.25oz Summit [17.00 %] - Boil 60.0 min
0.5oz Willamette [5.50 %] - Boil 30.0 min
0.25oz Centennial [10.00 %] - Boil 30.0 min
1oz Cascade [5.50 %] - Steep/Whirlpool 0.0 min, 194.4 F
0.5oz Cascade [5.50 %] - 3.0 Days Before Bottling
0.5oz Chinook [13.00 %] - 3.0 Days Before Bottling
Yeast:
California Ale
Boil Time: 75 min
Est Original Gravity: 1.047 SG
\Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.6 %
Bitterness: 55.8 IBUs
Est Color: 8.0 SRM
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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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