All grain beer brewing is easier than you may think
February 2021
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Amoretti

Red Velvet Stout – Brewed on Anvil Foundry & Chilled with Jaded Brewing Scylla – Part 2 of 2


Red Velvet Stout – Brewed on Anvil Foundry & Chilled with Jaded Brewing Scylla – Part 2 of 2

Essentially we’re brewing a Milk Stout or Oatmeal Stout based on how your looking at it but the goal is to build an amazingly velvet chocolate stout to help carry the Red Velvet flavoring which will be added as a back sweetening using Amoretti Red Velvet natural flavoring.

Recipe for a 5.25 gallon batch for the Red Velvet Stout:
6 lbs Maris Otter
2 lbs Munich I
1 lb Flaked Oats
1 lb Vienna Malt
12 oz Chocolate Wheat
12 oz Pale Chocolate
4 oz Caramel 80L
1 oz Columbus hops 16.2 A added at 65 minutes before flame out

Last 10 minutes:
1/2 Whirlfloc tablet
12 oz Lactose Sugar (last 10 minutes)
1 heaping tsp of Wyeast Yeast Nutrient

Omega 048 British XI Yeast

Equipment I used to brew this batch of beer:
Anvil Foundry 10.5 Gallon All-in-One brewing system with recirculation pump kit
Jaded Brewing Scylla
Awesome propane burner – Great quality.
Anvil 10 gallon Brew Kettle
Five Star Super Moss HB
Wyeast Yeast Nutrient
Hop filter for brewing
Glass Carboy
Plastic Carboy for measuring
Tilt Hydrometer during fermentation
Best Hydrometer I’ve ever used and a great company

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Red Velvet Stout – Brewed on Anvil Foundry & Chilled with Jaded Brewing Scylla – Part 1 of 2


Red Velvet Stout – Brewed on Anvil Foundry & Chilled with Jaded Brewing Scylla – Part 1 of 2

Essentially we’re brewing a Milk Stout or Oatmeal Stout based on how your looking at it but the goal is to build an amazingly velvet chocolate stout to help carry the Red Velvet flavoring which will be added as a back sweetening using Amoretti Red Velvet natural flavoring.

Recipe for a 5.25 gallon batch for the Red Velvet Stout:
6 lbs Maris Otter
2 lbs Munich I
1 lb Flaked Oats
1 lb Vienna Malt
12 oz Chocolate Wheat
12 oz Pale Chocolate
4 oz Caramel 80L
1 oz Columbus hops 16.2 A added at 65 minutes before flame out

Last 10 minutes:
1/2 Whirlfloc tablet
12 oz Lactose Sugar (last 10 minutes)
1 heaping tsp of Wyeast Yeast Nutrient

Omega 048 British XI Yeast

Equipment I used to brew this batch of beer:
Anvil Foundry 10.5 Gallon All-in-One brewing system with recirculation pump kit
Jaded Brewing Scylla
Awesome propane burner – Great quality.
Anvil 10 gallon Brew Kettle
Five Star Super Moss HB
Wyeast Yeast Nutrient
Hop filter for brewing
Glass Carboy
Plastic Carboy for measuring
Tilt Hydrometer during fermentation
Best Hydrometer I’ve ever used and a great company

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French Toast American Brown Ale – Anvil Foundry – Grain to Glass – Part 2 of 2


French Toast American Brown Ale – Anvil Foundry – Grain to Glass – Part 2 of 2 First we had to choose the right beer style and I felt Brown ale was the perfect fit for a French Toast Ale.

Also as promised:
Simple Home Brewing https://www.youtube.com/channel/UCJzDFVD7OPyknYoiy2jcA4A
Dry In July Day 1 https://www.youtube.com/watch?v=mz7pFufcsi4
Dry In July Site https://www.dryjuly.com/users/pierre-verhulsdonk

Yes we are using Amoretti French Toast natural flavoring but honestly I felt the best way to really enhance both the flavor and for the brew to be enjoyable and not a sugar bomb was to give it the best possible foundation and to ferment on the dry side as it will be slightly back sweetened when we add the Amoretti French Toast natural flavoring.

I focused on nice malty flavors like biscuit, toffee, caramel, and the mouth feel as we want it to be a little creamy and lactose is perfect for that but too much can make it taste overly sweet. To keep with that mouth feel and the flavors we were going for while reducing the sweetness we went with 1 lb of golden naked oats.

Recipe for a 5.25 gallon batch for the French Toast American Brown Ale
6 lbs 2 oz – Maris Otter malt
1 lb 8 oz – Munich I malt
1 lb – Golden Naked Oats
13.5 oz – CaraBrown malt
12 oz – Biscuit malt
11.5 oz – British Dark Crystal Malt I (85 SRM)
8 oz – Honey Malt 0.65 – Magnum (12% A) – 60 minute addition
8 oz – Lactose (last 5 minutes)
Omega Yeast OYL-501 Gulo
Amoretti French Toast will be added after the beer has been kegged and chilled to avoid additional fermentation. We’ve done this twice now and had amazing successes without issues.

72% BH Efficiency – OG 1.061
Estimated FG – 1.012

Natural French Toast Artisan Flavor
https://amoretti.com/products/french-toast-artisan-flavor

Ultimately we only used 1/2 the bottle, 4 oz by weight and I must say this isn’t going to last as I know most of the people I work with will be dying for a bottle or 2 of this. It is perfect in regards to a French Toast ale as it is very drinkable and almost sessionable without a lot of sweetness.

French Toast Brown Ale by Bitter Reality Brewing.

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In the Flesh – Apricot Saison – Grain to Glass – 2 of 2

This is an Apricot Saison Final Tasting using Vintner’s Apricot Puree and Amoretti Apricot additions. In the flesh is what we are calling it which is the name of a song from Blondie the band as Apricots are very fleshy and this is In The Flesh. 3rd Brew on our Anvil Foundry 10.5 gallon setup with the pump kit with Jaded Brewing a Scylla chiller. It came out amazing and the Amoretti really helped bring out the flavors while keeping the floral aromas and flavors under control.

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In the Flesh – Apricot Saison – Grain to Glass – 1 of 2

This is an Apricot Saison using Vintner’s Apricot Puree and Amoretti Apricot additions. In the flesh is what we are calling it which is the name of a song from Blondie the band as Apricots are very fleshy and this is In The Flesh
3rd Brew on our Anvil Foundry 10.5 gallon setup with the pump kit with Jaded Brewing a Scylla chiller.

Our Recipe for the In the Flesh Apricot Saison 5 Gallon batch
(5.25 gallons collected to account for loss) – 19 Liters
6.5 lbs Golden Promise Pale Ale Malt ( Kilograms)
1 lb of Wheat Malt (.46 Kilograms)
12 oz of Munich Malt (.35 Kilograms)
8 oz Rye Malt (.23 Kilograms)
4 oz Caramunich I (.12 Kilograms)
10 minute additions:
2 oz Calista (3.2% Alpha) (28.3 grams)
1 oz Exp 7270 (16.6% Alpha) (28.3 grams)
 Added 1 heaping tsp of Wyeast Yeast Nutrient
Added 4 oz cooled wort with 1/4 tsp of Super Moss HB Pitched
White Labs 568 Saison Yeast and fermented for 2 weeks at 68F
(Fully fermented out within less than 48 hours.)
Added Vintner’s Apricot 49 oz after 48 hours of fermentation.

Equipment I used to brew this batch of beer:
Equipment I used to brew this batch of beer:
Anvil Foundry 10.5 Gallon All-in-One brewing system with recirculation pump kit
Awesome propane burner – Great quality. 
Five Star Super Moss HB
Wyeast Yeast Nutrient
Gelatin – cheap bulk for clarifying
Hop filter for brewing
Glass Carboy
Plastic Carboy for measuring
Tilt Hydrometer during fermentation
Best Hydrometer I’ve ever used and a great company
Hop filter for dry hopping
Air pumping to help add oxygen to your wort
Apricot Amoretti
Jaded Brewing Scylla 

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