I have a bunch of new recipes that I have not posted. I will get them in the recipe page soon. I have done a few SMASH brews, an American Pale Ale and also a couple of Brown Ales and also a KSA.
Wow, have I missed home brewing. Last weekend I brewed for the first time in almost 3 years! I started my journey back into to the brewing world with my go to Ordinary Bitter recipe. I altered the recipe with ingredients that I had on hand. So, Victory Malt instead of Biscuit and used Willamette for the 60 and 30, then Sonnet Golding for the last addition.
The brew day was going so well that I decided to make another batch. So, I went into my recipe database and grabbed my Heinrich Märzen recipe. This is a killer recipe and I have a lot of friends ask me to make it. Seeing as I really have missed this tasty beer, it seemed the right thing to do and a tasty way to do it.
The day didn’t without any glitches though. I brew with propane. I realized that I had no BBQ lighter and only had 3 matches (that I only found after a 15 minute house search). Instead of driving to the store, I lit a candle with one of the matches I had. It worked, much to the questions from my family as to why there was a candle lit on the stove on a sunny 25C Sunday afternoon.
Tonight, with a pint of my Ordinary Bitter, I am raising a toast to being back into the fold of creating my own crafted beer.
This is a variation of a Black IPA, but I used and English ESB as a base. I love IPA’s but I tend to like them to much and usually end up having too many of them. Thus I don’t usually brew anything over 5% ABV.
Looking forward to this when I am done as my Ordinary Bitter that I brewed turned out great. I am planning on brewing a German lager this weekend coming up.
Check it out here.
With the New Brunswick Big Brew approaching (June 15th-17th) and no beer in my fridge, it was time to get my brew on. With yeast, hops and grain orders all complete I was ready to go.
Saturday morning usually means one of two things: market or brewing. The market won out this time around, so I started the brew day rather late…it was after 1Pm before I mashed in. No big deal.
My problem, it seems, when I brew is that I tend not to be very well prepared on brew day. Not much I can say about this other than I have a wife (in the middle of dance shows) and kids (in many sports). So, needless to say it was a bit of a mad rush to get started. Hurdle #1: No recipe, no problem. I knew I was going to brew a British Ale and I have made many of these in the past so no big deal. Hurdle #2: I recently reconfigured my PC with a new OS…no software. No problem, I purchased the new version of Beersmith (V2) that I had yet to try. With a bit of tweaking, I was able to get Beersmith running with my Beersmith (v1) recipes, malts, water, etc. The other hurdles was just dirty equipment that with a bit of hot water, oxyclean and elbow grease, I was good to go.
The day was a warm sunny spring day. As I started (finally), my friend Jayson came out to pick some hops that I had of his left over from our hop order. After some chit chat, Jayson was off with his hops to prepare for his brew day on Sunday. Turns out Jayson brewed a variation of my Orange Rye Porter.
Shortly there after, Kevin came out while I was still in the mash stage. It was great to see him and talk. With busy schedules, it had been a while. Back in less busy times, Kevin was usually with me on brew days. We sampled my Helles that I brewed back in March and caught up on our lives.
After Kevin left, the rest of the brew day was spent having a few beer with my wife and next door neighbour. Which meant, I wouldn’t clean up until the next day.
I don’t brew enough. Brewing for me is a stress release. The opportunity to create something from raw materials and be able to taste the outcome is fantastic!!! I take pride in the beer that I make. This goes with cooking also. I am not a big fan of throwing something in the microwave for supper. I like taking the time to make supper, like brewing, it calms me.
Just wanted to share this recipe with you all. I used 1968 in half and
1098 in the other. Hands down the 1968 is the better yeast in this
recipe. .97 Munich II, was all I had left thus the odd number.
This is probably the best ale I have made in years. I am blown away on
how good it is. My wife was praising it also.
One thing that I noticed in the recent past of my brewing is that was
becoming lazy with water amounts etc. I know that I am capable of
brewing great beer and have not been that happy with the my beer
lately. So this beer I was anal about water amounts, times and all the
little things. It paid off!!!
This was another brew that I put on during my vacation. It turned out to be more of a kitchen sink brew as I checked out my inventory. I had some odds and sods of stuff left so figured I would finish them off.
Again, it was beautiful warm autumn day so brewing outside was not an issue. I ended up starting this one late in day as the kids had the day off from school and some of their friends called for them to come over for a visit.
You maybe wondering why I did a protein rest for this ale as I usually don’t. The reason is simple, the protein rest does not create dough balls when I mash-in at that lower temperature, like the higher temperature mash-in does. So, it’s just easier.
This beer is pretty much ready for kegging now. I haven’t check the gravity but this beer should come in around 3.5%ABV. A good session beer.
I am crossing my fingers on this ale. My last few didn’t turn out very well, but I think it was because of under pitching of the yeast and this might have happened to this also.
Recipe: Deerwood Bitter
Brewer: Tim Gorman
Style: Standard/Ordinary Bitter
TYPE: All Grain
Batch Size: 40.00 L
Boil Size: 48.17 L
Estimated OG: 1.040 SG
Estimated Color: 10.7 SRM
Estimated IBU: 34.5 IBU
Brewhouse Efficiency: 72.50 %
Boil Time: 90 Minutes
6.00 kg Maris Otter (Crisp) (4.0 SRM) 85.35 %
0.45 kg Carafoam (2.0 SRM) 6.40 %
0.25 kg Victory Malt (25.0 SRM) 3.56 %
0.22 kg Special B Malt (220.0 SRM) 3.13 %
0.11 kg Caramel/Crystal Malt – 40L (45.0 SRM) 1.56 %
28.30 gm Crystal [3.30 %] (60 min) (Aroma Hop-Steep)
44.00 gm Northern Brewer [6.00 %] (60 min) 17.7 IBU
28.30 gm Pearle [7.00 %] (30 min) 10.2 IBU
28.30 gm Pearle [7.00 %] (15 min) 6.6 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) [Starter 12Yeast-Ale
Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 7.03 kg
Double Infusion, Medium Body
Step Time Name Description Step Temp
15 min Protein Rest Add 13.19 L of water at 55.6 C 50.0 C
75 min Saccrification Add 11.42 L of water at 89.9 C 66.7 C