beer brewing
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
Citrus Rye IPA, Grain to Glass – Part 2 of 2
Extremely citrus forward Citrus Rye IPA without any citrus added to the brew, as all of the citrus came from the hops and yeasts used. I took an old Red Rye IPA recipe that I had brewed before and modified it using ingredients from beer kits I bought during the holidays. Just remember if you buy a beer kit you can always just use the parts to make your own recipes.
Imperial Citrus A38 (only yeast I planned on using) Sadly the fermentation staled so I added on the 6th day: Imperial Barbarian A04 yeast On the 7th day I added: Bootleg Biology – Funk Weapon #3 which within 24 hours fermentation started up again.
Citrus Rye IPA, Grain to Glass – Part 1 of 2
Extremely citrus forward Citrus Rye IPA without any citrus added to the brew, as all of the citrus came from the hops and yeasts used. I took an old Red Rye IPA recipe that I had brewed before and modified it using ingredients from beer kits I bought during the holidays. Just remember if you buy a beer kit you can always just use the parts to make your own recipes.
Citrus Rye IPA - 7.4 ABV - 100 IBU - 13.2 SRM 5 Gallon batch (5.15 gallons to account for loss) - 19 Liters 6 lbs of Pale LME (2.72 Kilograms) 2 lbs Rye Malt (.91 Kilograms) 1 lb Cara-Pils (.45 Kilograms) 1 lb Carared (.45 Kilograms) 1 lb Wheat Malt, Pale (.45 Kilograms) 1/2 lb Victory Malt (.23 Kilograms) 4 oz Caraaroma (.11 Kilograms) 1 oz Chinook (12.4% Alpha) (28.3 grams) at 90 mins 1 oz Centennial (8.2% Alpha) (28.3 grams) at 90 mins 1 oz Chinook (12.4% Alpha) (28.3 grams) at 15 mins 1 oz Centennial (8.2% Alpha) (28.3 grams) at 15 mins 1 oz Chinook (12.4% Alpha) (28.3 grams) at 5 mins 1 oz Centennial (8.2% Alpha) (28.3 grams) at 5 mins 10 minutes before cutting the heat: Added 1 heaping tsp of Wyeast Yeast Nutrient Added 1 tsp of Amylase enzyme to help break down additional fermentable sugars For 10 min whirlpool for the 5 hops listed below at 140F (60C): 1 oz Chinook (12.4% Alpha) (28.3 grams) 1 oz Centennial (8.2% Alpha) (28.3 grams) 1 oz Citra (12.8% Alpha) (28.3 grams) 1 oz Cascade (5.7% Alpha) (28.3 grams) 1 oz Calista (3.2% Alpha) (28.3 grams) Mash 122 F for 30 min (50 C) Mash 150 F for 30 min (65.5 C) Mash out 168 F for 10 min (75.5 C) Dry Hop for 7 days the 5 hops listed below: 1 oz Chinook (12.4% Alpha) (28.3 grams) 1 oz Centennial (8.2% Alpha) (28.3 grams) 1 oz Citra (12.8% Alpha) (28.3 grams) 1 oz Cascade (5.7% Alpha) (28.3 grams) 1 oz Calista (3.2% Alpha) (28.3 grams)
Bavarian Dunkelweizen with Chocolate & Rye – Grain to Glass brewed on a Grainfather – Part 2 of 2
Bavarian Dunkelweizen with Chocolate & Rye – Grain to Glass brewed on a Grainfather – Part 1 of 2
Dunkelweizen Recipe: - 5.4 % abv - (1.052 OG with an FG of 1.011) - 14.3 IBU 3 Lbs Wheat LME 3 LBS Munich I 12 oz Chocolate Rye 8 oz Cara-Pils 6 oz Caramel/Crystal Malt 60L 4 oz Carafa Special I 4 oz Rye Malt 1 oz Halletau Hops 4.2% alpha acid at 90 mins Imperial Stefon G01 German Ale Yeast 1 tsp of Amylase to help the LME 0.5 tsp of Wyeast yeast nutrient Mash steps (you could skip and the 122 F if you don't like your beer as dry as I do but your abv might end up a bit lower.) 122 F for 30 mins 148 F for 30 mins Mash out at 168 F for 10 mins