This is great. Performed by someone who really knows the biology and chemistry of beer. Great musician as well!
Cheers to you and yours this St. Patrick's Day!
When I started homebrewing I was told to simply stick the racking cane in the bucket and siphon the liquid out and that is pretty much what I did. I stuck the racking cane all the way to the bottom and started sucking on the tube to start a sihpon. That was more than 20 years ago, vitamin
though, and I have since learned better technique.
on Flickr”>The homebrew club I run has been asked to make a special beer for a pirate-themed party at Kena Shriners. One of the brews that the party organizers liked a lot was Andy's Christmas ale he made for his wonderful wife this past winter. It is malty and spicy, like a holiday pie mixed with dark beer. The beer we are making is a modification of Andy's brew, with slightly different ingredients, partly because I could not find everything on the list. Crystallized ginger, for example, was elusive, so I bought something I have read is the same thing: candied ginger. In addition, the original recipe called for organic chocolate malt but all I could find locally was regular, so I got that.
I had another sticking point. The homebrew shop I go to was out of oatmeal, so I asked the question probably everyone wonders: can regular oatmeal be substituted for brewer's oatmeal? The lad at the store said yes, but make sure they are quick oats. Fair enough. That's something I will use anyway, so the remainder of the oatmeal in the canister can be put to good use. In addition, I will save the spent grain and do something cool with it. I foresee a high-fiber bread in my future!
I just hosted a brew day for the homebrew club this past Sunday and we started the process. The spices smelled great and
even Beautiful Girlfriend , not always a fan of homebrew smells, thought the scent was nice. She's a keeper! I can't wait to try the final product at the Pirate's Ball in May!
1 cup oatmeal
1/2 lbs 60L crystal malt
1/4 lbs chocolate malt
3.3 lbs amber malt extract
3.3 lbs dark malt extract
0.5 oz Hallertau 60 minutes
0.5 oz Cascade 25 minutes
0.25 oz Cascade 5 minutes
2 oranges worth of peels
1 tsp Allspice whole
1 tsp Allspice ground
2 tsp crystallized ginger
4 three-inch cinnamon sticks
1 tsp cloves
0.5 pounds raw honey
Wyeast WLP011 European Ale Yeast
- Steep honey and additional spices for 45 min.
- Steep specialty grains at 150 degrees for 20 min.
- Mix together and add extract.
- Add hops at the right times.
- Cool it to 70-75 degrees by your preferred method.
- Bada-bing, bada-boom, it's ready to ferment. Get those yeast buggers in there!
Ferment 2 weeks in the primary, transfer to the secondary fermenter for a couple weeks until there is a good layer of sediment at the bottom of the carboy, and then rack it into your bottles or keg. If bottling, use five ounces of priming sugar to get a good amount of bubbles.