Category Archives: Homebrew - Page 3

99. American brown ale

5,44kg Pale ale malt
600g Crystal 40°C
500g CaraPils
450g Wheat malt
260g Chocolate malt (400EBC)

Mash for 60 min @ 68°C

60g Northern brewer (6,6% alpha) for 60 min
28g Northern brewer (6,6% alpha) for 15 min
40g Cascade (4,9% alpha) for 10 min
40g Cascade for 0 min
50g Amarilo for 0 min

OG: 16,0 brix (1.065)
FG: 7,9% brix (1.10)
7,3% ABV
21L

October 12: Bottled with 100g beet sugar

98. Mild

3,5kg Maris Otter
230g Crystal 60L
170g Crystal 120L
110g Pale Chocolate 400L
60g Black patent 985L

Mash for 60 min @ 68°C
pH 5,6
4ml lactic acid in mash, 6ml in sparge water

25g East Kent Golding (5,6% alpha) for 60 min.

OG: 1.029 (7,2 brix)
FG: 1.005 (3,5 brix)
3,2% ABV
25L

Bottled September 1 with 105g beet sugar

97. American IPA

6kg pale ale malt
450g CaraHell
340g Munich II
110g Crystal 60L

Mash for 60 min @ 65°C

80g Challanger (7,5% alpha) for 60 min.
20g Centennial (11% alpha) for 10 min.
28g Simcoe (12,2% alpha) for 5 min.
28g Amarillo for 0 min.

White Labs WLP001 California Ale Yeast
OG: 14,5°brix (1.059)
FG: 7,8°brix (1.013)
21L

Bottled August 10 with 130g sugar

96. American Pale Ale

5,1kg Pale ale
85g Crystal 40°L
230g Wheat malt

pH 5,5 after 3ml lactic acid
6ml in sparge water

Mash for 60 min. @ 67°C

50g Williamette (6,6% alpha) for 60 min.
10g Centennial (11,0% alpha) for 10 min.
15g Cascade (4,9% alpha) for 10 min.
15g Centennial for 0 min.
15g Cascade for 0 min.

OG: 1,048 (11,8°brix)
FG: 1,008 (5,8°brix)
21L
5,3% ABV

20/7: racked
28/7: bottled with 130g dextrose

95. Belgian pale ale

3,8kg Pale ale malt
250g Munich II
170g CaraMunich I

Mash for 60 min at 67°C

38g East Kent Goldings (5,6% alpha) for 60 min
14g Saaz (3,8% alpha) for 40 min
14g Saaz (3,8% alpha) for 15 min

WLP500 White Labs Trappist Ale yeast
OG: 1.034 (8,5 brix)
FG: 1.005 (4,0 brix)
3,9% ABV
25L

21/5 bottled with 107g sugar

Ode to chipotle

I suddenly remember I still had some chipotle leftovers, so time to put them in a dish I learned from Jan Chrillesen some time ago: Pastel de Choclo (spanish).
ChipotlePastel de ChocloPastel de Choclo

Pastel de Choclo is a south american dish based on corn, so far all the recipes agree, after that it can be made in a variety of ways. I use the a variety with lots of beef and chicken. Oh and corn. But the best part of it, as Jan showed me, was to add some chipotle chili. The smoky flavours of the chipotle go well with the corn and the beef. So find yourself a recipe, there are plenty of them ot there, like this one, get some chipotle and enjoy!

PS: don’t forget to mash up the corn like I did this time, it won’t be a nice pie like it’s supposed to, but will still taste great.

94. Mild ale

3,5kg Maris Otter
230g Crystal 60L
170g Crystal 120L
110g Pale chocolate
60g Black patent

5ml lactic acid in mash
6ml lactic acid in sparge

Mash for 60 min at 67°C

25g East Kent Goldings 5,6% alpha for 60 min

WLP002 White Labs English Ale yeast
OG: 1.041 (10,3 brix)
FG: 1.005 (4,7 brix)
4,8% ABV
23L

21/5 Bottled with 130g sugar

93. English IPA

6,2kg Maris Otter
250g crystal 40L
250g munich II
250g wheat malt
150g crystal 120

Mash for 60 min. @ 67°C

100g Fuggles 4,5% alpha for 60 min.
50g Fuggles 4,5% alpha for 10 min.
50g East Kent Goldings for 0 min.

White Labs WLP022 Essex Ale yeast

22L
OG: 1.064 (15,6 brix)
FG: 1.010 (7,8 brix)

April 7: Bottle with 130g dextrose

92. Oktoberfest

2,4kg pilsner malt
2kg Munich II
1,5kg Vienna
450g CaraMunich II

3ml lactic acid in mash, pH 5,5
6ml in sparge water

Mash for 60 min. @ 66°C

80g Hallertau (2,8% alpha) for 60 min.
15g Hallertau (2,8% alpha) for 20 min.

White Labs WLP820 Oktoberfest yeast
OG: 1.069 (16,9 brix)
FG: 1.023 (10,2 brix)
20L

Bottled February 24 with 130g dextrose

91. American pale ale

5,3kg pale malt
340g melanoidin
340g munich II

2ml lactic acid, pH 5,4
6ml lactid acid in sparge water

Mash for 60 min @ 67°C

50g Williamette (6,6% alpha) for 60 min.
10g Centennial (11,0% alpha) for 10 min.
15g Cascade (4,9% alpha) for 10 min.
15g Centennial for 0 min.
15g Cascade for 0 min.

White Labs WLP001 California ale yeast
OG: 1.062 (15,2 brix)
FG: 1.008 (7,3 brix)
21L

Bottled February 24 with 128g dextrose