2011年5月31日,星期二

英国大麦酒配方-DCHB周年啤酒

我很少使用的大型矩形冷却器土豆泥。 直流家用啤酒 (现在已经是第三年了)迅速建立了一个很好的会议形式,但是我们每月的聚会之外仍然缺少活动。  After 的 success of the 烟熏烈性啤酒酿造日  去年冬天我们在我家 for 的 anniversary of 的 club, 我们决定 try something similar again this year.  This time around though 的 club decided to 酿造一些更大,更淡的东西,一种英国大麦酒。 

受启发 JW Lees Vintage Harvest啤酒富勒的复古啤酒 which are each brewed 与 single malt, our plan was to 有 Maris Otter comprise 100% of 的 grist for this batch.  Those English strong ales are darker 和 maltier than you might expect 从 just pale malt, so to replicate 的se characteristics we decided to borrow a trick from Hair of 的 Dog's Adam: boiling 的 wort 下 past 的 target volume 和 的n topping off with water after 的 end of 的 boil.  The extended 高重力沸腾浓缩了糖和蛋白质,从而提高了麦汁的沸点和 in turn 会导致形成其他黑色素(这些美拉德反应产物会使啤酒变黑并提供复杂的麦芽味)。 使用这种方法时,您需要考虑较低的效率 caused by 减少了喷射水的量(我们仅收集了6.5加仑的1.084麦芽汁)。 遗憾的是,我手上只有15.5磅的Maris Otter,没有人出现更多,所以我们被迫增加几磅的American Pale和German Munich。

余额由1.75盎司本地啤酒花提供 that Sam 和 我贡献了自己的力量,再加上2盎司的商业Styrian Goldings, added with 80 minutes left in 的 boil. 本地啤酒花的主要问题 is 那 you don't know 的 percent of alpha acids 的y contain (which prevents 的 calculation of 的 IBUs 的y contribute), but for this beer 我们愿意忍受比我的有根据的猜测所暗示的痛苦或多或少。 这种啤酒主要用于陈酿,所以我们跳过了很晚 boil hop additions since 的ir aromatic character would 有 faded before 的 beer was ready to drink.

You can see how little wort was left in 的 10 gallon kettle after 的 long boil.One other advantage of 的 concentrated boil method was 那 it allowed us to chill 的 top-off water before adding it to 的 partially cooled wort which helped bring it 下 below 70 F.  用 的 wort topped off 我们在US-05和S-04中分别投放了一包,都在温水中补水了15分钟。 给干酵母补水始终是个好主意,但这是 an especially important step when brewing a high gravity beer (the osmotic pressure exerted by 的 high density of sugar would kill many of 的 dehydrated cells otherwise). 理想情况下,我会 仅使用英国强麦酵母,但我更关心的是给1.100啤酒加底糖。

In a nod to 的 solera method we 添加 half a bottle of last year's stout to 的 wort as well. We'll see if this turns into a tradition with future batches, but it was a good excuse to open up a bottle of 的 stout (which 喝得很香 with a muted smoke character 那 enhanced 的 charcoal character of 的 roasted grains).

和我的DCHB成员一起酿造(以及吃红烧猪肉和喝自酿啤酒)是成功的一天。 我什至被谈论 turning 的 second runnings into a 低重力啤酒, 还有一点 on 那 in a post next week.

DCHB周年纪念英国大麦酒

配方细节
----------------
批次大小(加仑):5.25
总谷物(磅):25.00
预期的OG:1100
预期的SRM:13.2
预期的IBU:53.0
啤酒厂效率:57%
麦汁煮沸时间:195分钟

粮食
------
62.0%-15.50磅马里斯·奥特
20.0%-5.00磅德国慕尼黑麦芽
18.0%-4.50磅美国苍白“ 2行”

酒花
------
2.00盎司施蒂里亚·戈丁斯(Styrian Goldings)(颗粒,4.50%AA)@ 80分钟。
1.25 oz. Cascade (Whole, 4.50%AA) @ 80分钟
0.50盎司公吨。油烟机(整体,4.50%AA)@ 80 min.

附加功能
-------
0.50茶匙酵母营养素 @ 15 min.
0.50 Whirlfloc @ 15分钟。

酵母
-----
S-04 SafAle英式啤酒
US-05 Safale American Ale

水剖面
-------------
资料:已过滤 Washington DC

混搭时间表
-------------
休憩 75 min @ 154

笔记
-----
与Brian,Josh,Martin,Bob,Raine,Sam,Henry和Claire一起酿制5/8/11

无水调节。土豆泥比我想象的要凉爽几度。

Collected 6.5 gallons 与 batch sparge. Boiled 下 to ~3 gallons (not including 的 hops). HoTD method to boost mealanoidin production.

Chilled to ~85 F 的n 添加 2 gallons of chilled spring water to cool it 的 rest of 的 way. Rehydrated 和 pitched 1 pack each of US-05 和 S-04 once 的 water was 添加 to cool it to 65 F. Left 在 66 F ambient to start fermenting.

Added ~12 oz of 的 1st Anniversary 肥硕 to give it a taste of Solera.

2011年5月29日降至1.028(AA为72%)。  Racked 三 gallons to a 三 gallon carboy, 和 3 L each into two 4 L jugs. 每个罐子都有一磅解冻的赤霞珠葡萄。

5/31/11 Added .5 oz of bourbon soaked American oak cubes to 的 larger fermenter 和 .375 oz of Grand Marnier French oak cubes combined to grape portion.

11/10/1瓶装了几克重新水化的Premiere Cuvee和3.5盎司玉米糖。  We blended 的 plain 和 grape portions back together after some taste tests.

12/11/29 品尝笔记到了, 和 while 的 beer isn't off other than being a bit too oaky, it doesn't 有 的 complexity 和 depth of character 那 I expected in a strong ale. Next time I'd add some caramel malt, 和 maybe a hint of a dark malt.

2011年5月18日,星期三

波旁威士忌酒桶波特酒品尝

我仍然为如此成功感到震惊 our group barrel project beers 有 all 是.  We've made some delicious beers even without 的 benefit of having multiple barrels for blending, or 的 temperature control 那 many breweries employ.  In 的 的 first round of 的 National 首页brew Contest this year (Tennessee region) 的 波旁威士忌酒桶重 (an Imperial Oud Bruin as I dubbed it) scored a 40.5 while 的 红酒桶佛兰德斯红 scored a 38 (both made it to 的ir mini-best-of-show rounds, but sadly neither advanced).

After 的 wee heavy was bottled in 游行 2010 we refilled 的 bourbon barrel大黑啤酒.  I'd place 的 base beer somewhere between 的 indistinct meta-categories of porter 和 stout.  用 a second use barrel, 的 wood had already given up most of its bourbon flavor lending a more neutral contribution to 的 beer.  We did not rinse 的 barrel until after we bottled 的 porter, so it will be interesting to see how 的 intensity of 的 wood flavor in 的 third beer 比较。布鲁里(Bruery)释放出酸味的黑啤酒(黑暗art) of 的ir own soon, I think we'll see more soured dark beers of over 的 next few years as people realize how good 的 combination of vinous tartness 和 roast can be.

酸的波旁酒桶搬运工郁金香。
酸波旁酒桶搬运工

出现 – Pours pitch black, even when tilted to 的 light no photons get through. The dense tan head 具有 great retention 和 trails coating lace 下 的 sides of 的 tulip. Nice to see this beer 有 a good head, 的re is something about a stout 那 makes it seem essential.

– 闻s like a Flemish stout (if such a thing existed): cherries, vinous, coffee, hints of vinegar, musty basement wood. Wonderfully aromatic 和 complex. It is surprising how little barrel character it 具有 compared to 的 first beer 的 barrel saw, which was saturated in vanilla 和 coconut notes.

味道 – The firm acidity is countered by a moderate residual sweetness. The coffee-like roast is 的re as well, but more subdued than it was in 的 nose. The sourness is assertive, but neither harsh nor sharp. The finish 具有 some of 那 damp oak. There is a gentle alcohol warming, but as funk/sourness often do it is hidden well.

口感 – There is enough body to support 的 disparate flavors of sourness 和 roast. Carbonation is moderate-light, about right for a beer with this much going on. Either less body or more carbonation 和 this could 有 是 harsh (we're lucky it stopped 在 的 gravity it did).

饮用性& 笔记 – The character is pretty close to mixing a Flanders Red 与 Foreign Export 肥硕. I wish it had gotten a bit more barrel character, although as it stands it is pretty close to what I would imagine a porter made by Rodenbach (which is ironic because Alexander Rodenbach studied English porter before opening 的 brewery 那 bares his name).

2011年5月16日,星期一

施蒂里亚·戈丁(Styrian Golding)特殊苦菜食谱

Luke adding 的 last dose of hops to 的 Styrian Bitter.
English style beers 倾向于 make for easy brew days because 的y rarely require anything more complex than a single infusion mash, don't call for huge quantities of hops, 和 use yeast strains 那 tend to have be 随和(需要适中的发酵温度,快速发酵并且絮凝良好)。  In short everything 的y are everything 那 traditional German 和 Belgian brewing is not, 和 as a result English styles are among 的 favorites of brewpubs 和 homebrewers.  In fact so much so 那 most of 的 classic American craft beer 从淡啤酒到波特的风格都是英国啤酒的衍生产品。 

食谱 特殊苦味(比普通苦味稍强,但不如ESB强/味) guided by my experiences with 金牌苦酒房东克隆 我以前发布过。  The grist was very similar to Golding Medal except 那 I swapped out 的 amber malt for home toasted Maris Otter, used a darker crystal, 和 添加 some flaked barley for better head retention.  The hop bill was closer to Landlord, relying solely on Styrian Goldings for bitterness 和 hop aroma. 尽管 what 的ir name suggests 施蒂里亚·戈尔丁斯(Styrian Goldings)颇为ugg "Styrian is thought to be Fuggle introduced to former Yugoslavia circa 1900."(although 的 different growing conditions give 的m more floral/citrus aroma than 的ir earthier English brothers).

Wyeast 1968 London ESB 具有 become my favorite strain for English beers because it accentuates 的 toasty malt, adds a bit of fruit, 和 flocculates quickly (often dropping bright within a week of pitching). 我尝试过的其他菌株带来了太多的矿物特征(WL Burton啤酒和WY泰晤士河谷啤酒),或者絮凝速度很慢(WY西约克郡啤酒)。 1968年唯一的问题 is 那 sometimes it flocculates too quickly, sinking to 的 bottom before fermentation is complete; to help counter this tendency I swirled 的 yeast back into suspension once a day for a few days after fermentation slowed.

I keg conditioned this beer, partly as a nod to tradition, but mostly because I didn't 有 a spot for it to force carbonate in my kegerator.  As soon as one of 的 taps opens up I'll cool 的 keg 下 和 see how this summer session ale turned out.

施蒂里亚·戈丁(Styrian Golding)特别苦

配方细节
-----------------
批次大小(加仑):5.25
总谷物(磅):8.25
预期的OG:1.044
预期的SRM:9.8
预期的IBU:49.6
啤酒厂效率:77%
麦汁煮沸时间:75分钟

粮食
------
84.8%- 7.00磅马里斯·奥特
6.1%-0.50磅大麦片
6.1%-0.50磅家用烤马里斯水獭
3.0%-0.25磅水晶120L

酒花
------
1.00盎司施蒂里亚·戈丁斯(Styrian Goldings)(AA颗粒5.15%) @ 60 min.
1.00盎司施蒂里亚·戈丁斯(Styrian Goldings)(AA颗粒5.15%) @ 20 min.
1.00盎司施蒂里亚·戈丁斯(Styrian Goldings)(AA颗粒5.15%) @ 15 min.
1.00盎司施蒂里亚·戈丁斯(Styrian Goldings)(AA颗粒5.15%) @ 5 min.

附加功能
-------
0.50 Whirlfloc @ 5分钟。
0.50茶匙酵母营养素 @5 min.

酵母
------
WYeast 1968伦敦ESB

水剖面
--------------
简介:过滤后的华盛顿特区(加5克石膏)

混搭时间表
----------------
休息60分钟@ 150

笔记
-------
2011年4月9日在400华氏度下烘烤9盎司的Maris Otter 20分钟。 用6周龄的酵母制成1.5升发酵剂。起步非常快。 

4/4/11与卢克一起酿造

批料中加入180 F水。收集7.25加仑的预沸腾物。

Added 5 g of gypsum to 的 boil. The last dose of hops was accidentally 添加 太早了,所以我们最终只用了15分钟而不是10分钟。

Chilled to 66 F, shook to aerate, 和 pitched 的 decanted starter (amazing how fast 那 happened). Left 在 60 F to ferment. Solid fermentation by 12 hours. Rose to 65 F ambient over 的 next 48 hours. Roused several times to get 的 yeast back into suspension. At 48 hours moved 的 beer to 70 F to ensure 那 it finished fermentation.

当我确定它不会溢出时添加了一个气闸。

4/21/11 Racked to a keg, 下 to 1.012. Added 2.75 oz of cane sugar 和 left 在 70 F to carbonate. Nice fruity/hoppy flavor, should be ready to drink shortly.

7/7/11品尝 的 last glass 这批中的脚踢比我预期的快得多。 固态啤酒,施泰里亚人的功效比我想要的要强,但与我理想的最佳苦味啤酒接近。

2011年5月14日,星期六

再见,好吃

的 last few episodes of 的 Food Network’s 好吃 slated to air in 的 coming months, I thought I'd take a post to reflect on 的 show. For 它的前六个打季 这是我最喜欢的烹饪表演之一 奥尔顿 Brown’s ability to weave cooking, science, 和 entertainment together not only taught me about food history/science/etymology/lore but also inspired me to cook interesting recipes when I was just starting to fend for myself in 的 kitchen during college.

On top of 那, 的 homebrewing episode (谷物的琥珀波)是首先让我对家庭酿造感兴趣的事物之一。但是,那集也是我最终对该节目失去兴趣的原因之一。在此过程中,奥尔顿酿造提取啤酒时,在技术和术语上都犯了许多错误:他煮沸浸泡的谷物,不冲洗漂白消毒剂,称熄灭啤酒花“dry-hopping” etc… A few years ago 我读了一次采访,他说他的目标是 这一集并不是教家庭酿酒,而是让人们有足够的兴趣去参观一家自家制的商店(我知道您可以’不能在22分钟内说明有关酿造啤酒的所有内容,但这不能成为提供错误信息的借口)我知道他不是’t an experienced 这个故事成功地引起了人们对家庭酿造的关注,但是这让我认为,如果他可以用啤酒犯这样的基本错误,’s to say he wasn’用寿司,馄饨或科学做同样的事吗? 我的意思是他也不是经验丰富的寿司厨师,面食制造者或科学家。

This is one of 的 lessons I’如果我尝试过我的博客’m not sure of something I try to make 那 clear. I’ve always 是 hesitant to post on subjects 那 I’m not experienced with (that is to say pretty much anything besides beer). Most of you don't get to try what I make, you 有 to take my word for how good 的y are, so I’ve worked over 最近几年建立信任,我不’不想通过写一些关于我不知道的主题的无知信息来吹牛’t know well.

奥尔顿'Miller Lite的认可与Todd English一样差劲'对Michelob的认可。 The other nail in 的 coffin was 奥尔顿's endorsement of Miller Lite. I know, I know, if Miller drove a dump truck of money up to my house 并请我认可 their new sour beer 我可能会去… but it still reflects poorly on a man who often preaches 的 value of eating local, interesting foods.

当我碰巧碰到它时,我仍会看好吃的东西(自从我’没有电缆),但是当我这样做时,在过去的几个季节中似乎已经失去了一步。在那段时间里,奥尔顿经常使用新的模型/变形(例如乳剂,盐渍,淀粉,酵母和凝结法)重新探索上一季所涵盖的相同的4-5个一般科学概念,而没有探索新的更复杂的想法。一世’我不确定这种停滞是否对奥尔顿或粮食网络的当前环境影响更大。看到曾经有真正的厨师制作有趣的食物的网络减少到无数关于快速烹饪n的节目,这真是可耻的’简单(或只是吃饭)。

2011年5月11日,星期三

IRA-印度红麦酒品尝

I do like West Coast style hoppy beer, 那 is to say hop saturated with minimal malt character, but sometimes it is nice to 有 a hint of caramel sweetness along with 的 hops.  用 this 印度红麦酒 I wasn't trying to balance 的 hop bitterness with malt sweetness, just complement 的 citrusy hops with some darker fruit 和 toasty flavors. 

So far 的 pellet keg hops 有 not contributed a grassy flavor even after more than a month in contact with 的 beer.  I had suspected 那 my previous experiences with keg hopping worked so well because I used whole hops, but it turns out pellets work just as well in terms of flavor.  The disadvantage found with pellet hops was 那 for 的 first two weeks I was pouring beer with suspended hop particles (despite 的 fine mesh hop bag holding 的m).

It is amazing how much 的 glass can affect 的 color of a Red Ale.People often complain about not being able to get 的 RED color 的y want in 的ir beer.  If you end up 与 beer 那 is a bit too light or dark try serving it in different glasses.  In 的 picture you can see 的 color difference I get 从 serving my red ale in a thin sample glass instead of a pint glass. 

印度红麦酒

出现 – Beautiful clear red body (when served in a pint glass). The retention of 的 off-white head is terrific, sticky, coating, with tight bubbles. The combination of crystal malts 和 loads of hops did 的ir job. It took a few weeks cold for it to clear, but it is a stunner now.

– Big citrusy hop nose: grapefruit, orange, pine, 和 strawberry. There is a touch of caramel/toffee malt as well, but 的 hops are 的 primary aromatic. As it warms 的 fruity yeast character adds some additional complexity.

味道 – Firm tongue coating bitterness. The toasty malt melds with 的 raw fruity/citrusy hoppiness in 的 mid palate before 的 hops win out. About 三 seconds after I swallow I get 的 slightest hint of coffee, trailed by a lingering bitterness. I'm not sure if it is 的 color or 的 caramel flavors of a hoppy red ale 那 always makes me think 那 的 hops are a bit more berry-like than in a normal IPA/APA.

口感 – A bit fuller than I 倾向于 like in my hoppy beers, but I think it works well with 的 richer malt flavors of 这啤酒。 Medium carbonation, enough to lift 的 aromatics, but not enough to get in 的 way. 

饮用性& 笔记 – I'm really pleased with how this beer turned out. The malt 和 hops strike a perfect balance. 用 的 weather warming, I wish I'd dropped 的 gravity .010, but hopefully this one won't last much longer anyway.

2011年5月9日,星期一

荞麦酸琥珀啤酒配方

Buckwheat 具有 oddly triangular grains.Barley provides 的 bulk of 的 fermentables for 几乎每种啤酒风格(甚至是“小麦啤酒” 通常接近50%的大麦麦芽)。  The other grains commonly included in beer fall into two categories: those 那 contribute flavor 和 body (oats 和 rye), 和 those 那 减轻味道和身体(玉米和 rice).  While those six grains cover (guessing here) 99.9% of 的 beers brewed in America 和 Europe 的re are a few other grains 那 are used sporadically: spelt (I recently sampled a spelt wine 从 SixPoint的“疯狂科学家”系列),高粱(主要用于不含麸质的啤酒), 苋菜, 和 today's subject, buckwheat (which isn't technically a grain biologically, but I'll use 的 term anyway).

大多数人对荞麦唯一的接触是薄煎饼,但也被烘烤和作为kasha出售(尤其在俄罗斯很受欢迎)。  风味与黑麦属于同一类别。它有点质朴,粒状和 比常规谷物更美味。 该字符的一部分来自荞麦的辛酸含量(capr-来自山羊的拉丁语,因此您可以猜测它添加了什么味道)。 某些“脱味”脂肪酸的伟大之处在于它们提供了诱人的 Brettanomyces将它们与乙醇分子结合形成酯后的香气。 在这种情况下,我希望Brett会产生辛酸乙酯, 野生啤酒 描述为 “蜡质,酒,花香,果味,菠萝,杏,香蕉,梨,白兰地”.

A 6 quart pot was barely big enough to hold 的 two pounds of buckwheat 和 water.I bought two pounds of whole (hulled) buckwheat 从 的 bulk bins 在 的 local COOP (all those fatty acids oxidize quickly, so freshness counts).  I ran it through my mill 和 的n boiled it 与 generous amount of water to gelatinize 的 starches.  The rest of 的 grain bill was inspired by 俄罗斯河的恳求.  The bulk of 的 grist is comprised of German pils 和 Vienna, with unfermentables 从 crystal 40, 和 color 从 Carafa Special III.   Once 煮沸15分钟后,荞麦粥浓稠 I 添加 it to 的 main mash along with enough hot water to boost 的 temperature 从 的 protein rest up into 的 saccharification range.  The first runnings had an odd viscosity 那 looked almost identical to 的 ropy "sickness" 那 our 酸红色 experienced, but by 的 end of 的 boil it seemed like normal wort.

I used a lower conversion temperature to test how well a lower level of unfermentables would work with Jolly Pumpkin bottle dregs, which 倾向于 be more viable/aggressive than those 从 other breweries (since 的ir beers are mashed cool 和 bottled young).  Hopefully this beer will be ready to bottle by next winter, but I'll wait for 的 gravity to stabilize before doing anything with it. 最终,将这种啤酒与我们的啤酒进行比较会很有趣 黑暗之门#3,它是用少量荞麦蜂蜜( an earthy, farmyard aroma when 的 beer was young).

Chilling 的 wort post boil.
荞麦酸琥珀

配方细节
----------------------
批次大小(加仑):5.50
总谷物(磅):11.44
预计OG:1.056
预期的SRM:14.5
预期的IBU:17.4
啤酒厂效率:74%
麦汁煮沸时间:90分钟

粮食
-------
48.1%-5.50磅德国比尔森
21.9%-2.50磅德国维也纳麦芽
17.5%-2.00磅生荞麦
10.9%-1.25磅水晶40L
1.6%-0.19磅卡拉法特三世

酒花
-------
1.00盎司施蒂安·戈丁(Styrian Goldings)(颗粒,4.75%AA)@ 60分钟。

附加功能
--------
0.50 Whirlfloc @ 15分钟。
0.50茶匙酵母营养素 @ 15分钟。

酵母
--------
SafBrew T-58专业啤酒
欢乐南瓜渣

水剖面
-----------------
Profile: 华盛顿特区

混搭时间表
-------------------
蛋白质静息15 F @ 15 F
休憩45分钟@ 149 F

笔记
--------
酿造3/6/11

谷物和整个/原始荞麦分别。

Mashed in 的 grain while I boiled 的 buckwheat for 15 min. Added the buckwheat (really gloppy) 和 stabilized 在 140, 的n 添加 180 degree water to get 的 mash temp up.

缓慢喷射,即使有少量喷射 rice hulls. After 90 minutes 7.5 gallons of 1.048 runnings had 是 collected.

Chilled to 70. Shook to aerate, pitched T-58 without rehydrating. Dregs 从 a 9 month old bottle of Jolly Pumpkin Calabaza Blanca 和 a 6 month old La Parcela. Left 在 64 F ambient to start fermenting.

12小时后良好的发酵,可能在24小时后发酵。 3天后可见发酵停止。

4/21/11 Racked to secondary, 下 to 1.012. 酸已经很好,但果味/酵母味还不错。 比我打算解决的时间更长。  No oak 添加 yet.

2011年5月31日添加了0.75盎司梅尔的朗姆酒浸泡过的美国橡木块。

10/15/11 Blended some, racked 1 gallon onto 1 lb of sour cherries, 和 bottled 的 remaining 2.25 gallons with 1 5/8 oz cane sugar.

1/29/12 固体啤酒, complex funky nose, bright acidity, overall very pleased. Sadly 的 tropical notes 从 的 Brett/buckwheat 有 not emerged, although maybe it will will extended aging?

4/20/12 Bottled 的 gallon 那 was on cherries with .7 oz of table sugar 和 a small amount of rehydrated champagne yeast.

13-2-28 品尝 of 的 cherry portion, 的 fruit really covers up 的 funk. Balanced, drinkable, fun, but not exciting.

----------------------------
温妮恳求:

There is a good amount of C40-Crystal, around 10%, we also get color 从 Vienna Malt, it is about 15 or 20% of 的 grain bill 和 also we use Carafa 3 Special malt 从 Weyermann (sp) to get color, this leaves a cleaner flavor but 的 special B 和 chocolate will certainly work.

We ferment in 的 primary with Abbey 530 酵母 和 remove 的 yeast post fermentation 和 hit 的 beer with Brett 和 的 cherries (25 pounds to a 60 gallon wine barrel) in 的 wine barrel 和 let it sit for 2 months. After that we add 的 bacteria 和 more Brett, it normally ages for 12 months in the barrel.

2011年5月4日,星期三

How much of 的 beer you drink is homebrew?

DFH全球烈性黑啤酒是一种毒品。100%-2%
90%-18%
80%-15%
70% - 14%
60%  - 8%
50% - 14%
40% - 6%
30% - 7%
20% - 4%
10% - 5%
0% - 0%
(600票)

多数的 those who voted 多喝自制酒(平均占60.75%)。 我也将自己添加到该组中(也许是70%?),尤其是现在我拥有一个kegerator并 将更多的精力放在酿造啤酒上。 当我买瓶在家喝的时候 往往是我想老化的特别发布或强烈的啤酒。 精酿啤酒行业(包括专门从事啤酒的商店)已达到 the point where 的re are so many bottles available 那 it is hard for me to trust 的 freshness of any beer 那 isn't 标有日期(或最近发布)的日期。 有了自制,我知道它是何时酿造的,以及 that it has been stored correctly.

One of 的 reasons I still buy as much beer as I do is 当我对要酿造的啤酒有所了解时与所说的啤酒可以饮用之间的差距。   While 的 beer is fermenting I'll often pickup a six-pack of something similar to tide me over. I wish homebrewing was more like cooking 和 when you were done brewing 在 的 end of 的 day 的 beer would be ready to drink.

我不仅喜欢自制酒,还喜欢喝酒 my friends beers.  It is enlightening to sample a beer 和 的n be able to talk to 的 person who made it.  So often when I drink a great commercial beer it is hard to find much information about 的 ingredients/techniques 那 went into brewing it (although it is great to see breweries 像德舒特 发布自制啤酒的配方信息)。  Thank you to all of 的 people who 有 shared their beers and knowledge with me over 的 last few years (either through 的 mail or in person).

2011年5月2日,星期一

美国羔羊-自发发酵

My 混浊的土豆泥 setup, 从 left to right: turbid wort, hot liquor, mash tun.It is hard enough to brew a great sour ale when you know what microbes you are pitching, so why did I want to take on 的 additional challenge of souring a beer with unknown local microflora?  I think it was some combination of 的 romance 和 curiosity of brewing a beer 那 gets its unique character 从 的 area it is brewed (terroir).  Some people suggest trying a smaller test batch first, but if I 有 to wait more than a year to see how 的 evaluation goes I might as well 有 five gallons to show for it. 

Propagating 的 我捕获的野生酵母 in my backyard 和 barrel room boosted my confidence, 的 starters had a surprisingly 干净的味道,带有淡淡的乳酸味。  Judging souring microbes after a few weeks can be dangerous since 的re are strains 那 may not 有 made 的ir presence known by this point; I'll be interested to see how 的 flavor develops as 的 beer slowly ferments.

老年啤酒花,棕色,香脆。The brew day was very similar to 的 one for 我的第三个兰比 (该帖子中有关该过程的很多细节/图片)。 我将从那一批中学到的知识应用于 turbid mash I did for this beer.  Despite 复杂性和所需的额外关注(帮助一些朋友停下来) a 混浊的土豆泥 仅需约2个小时(减少所有麦芽汁会杀死大部分时间的时间过长)。 我调整了效率 down 之前我尝试达到目标OG的尝试(尽管长时间煮沸和烫伤会提高我的效率) 与我的标准酿造过程类似)。 我对糖化时间表的唯一更改是将运行的混浊部分保持在190 F(而不是176 F),以确保在添加糖化达到糊化效果时将糖化的温度提高到170F。

用 8.5 gallons of wort collected I started 的 225 minute boil.  I added three ounces cheesy 2007 Willamettes near 的 start (a generous addition of aged hops is helpful for a beer like this to slow 的 growth of spoilage microbes).  When I tasted 的 wort I was surprised how little bitterness 的 hops imparted (although looking 在 的m I shouldn't be too surprised), luckily none of 的ir funky aromas carried over either.

投球后24小时自发发酵。在强力冷却麦芽汁后,我从两个起动器中各抽了一个夸脱。 尽管有一些酵母菌(?)絮凝到了发酵罐的底部,但我不想倒掉它们,因为 最有可能的是,许多生物没有脱落。 可见发酵开始约24小时。 在第一周,我将环境温度保持在65华氏度 使酵母有最好的机会完成健康/平静的初级发酵,然后使其略微升高。  The krausen 主要由大而精致的 气泡(应变的迹象 在工作中可能不像标准啤酒酵母那样絮凝。

My plan is to leave this beer in 的 primary fermenter for 的 next 12-18 months.  At 那 point, assuming it doesn't taste terrible, I'll bottle half of it as is 和 add a few pounds of (extremely bland) mulberries 从 的 tree in my backyard to 的 remainder.  If this batch is successful I may use it to start next year's Lambic, heading 下 的 road to a truly wild house culture.

DCambic(兰比克#5)

配方细节
----------------
批次大小(加仑):5.25
总谷物(磅):9.50
预计OG:1.050
预期的SRM:3.6
预期的IBU:14.7(估计)
啤酒厂效率:74%
麦汁煮沸时间:225分钟

粮食
-----
65.8%-6.25磅德国比尔森
34.2%-3.25磅生小麦

酒花
----
3.00盎司195分钟的威拉米特(Whole,〜1.25%AA)。

酵母
-----
华盛顿特区 Microflora

水剖面
-------------
Profile: 华盛顿特区

混搭时间表
-------------
酸-25分钟@ 113(注入)
蛋白质-5分钟@ 136(注入)
Sacch I-30分钟@ 150(注入)
Sacch II-30分钟@ 162(注入)
捣碎-10分钟@ 169(返回浑浊部分)

笔记
-----
3/24/11 Started spontaneous fermentation starters. 1.030, .5 oz aged hops, 和 1/4 tsp nutrient: upstairs, backyard, 和 in 的 barrel room. Did not force chill, 和 put 的m in pots covered with cheesecloth. The next morning I moved 的m all inside 和 put 的m in growlers 与irlocks.

几天后未成年人活动。

3 weeks later I tossed 的 upstairs (black mold) 和 stepped up 的 other two.

The outside had 的 best aroma 和 most active/flocculant yeast. The barrel room smelled a bit off, but seemed to be Brett (pellicle?).

与Jaime,John,Brian B和Martin一起酿造4/23/11

Wheat was whole/unmalted 从 的 COOP, Pils was Best Malz.

Held 的 turbid portion @190 F before adding it back for 的 mash out.

Collected ~8.5 gallons of 1.032 runnings. Added 1 qrt of water with 30 min left in 的 boil since I was lower on volume than expected.

最终在煮沸/冷却/应变后达到4.5加仑(出人意料的光滑,低苦味),两个环境启动剂各占1夸脱(淡柠檬味)。在70 F的俯仰角上,只有通气很费力。在环境温度为66 F的情况下,放在6加仑更好的瓶子中。还没有橡树。

24小时发酵良好(大气泡)。环境已经爬到接近70 F,所以我将其移到65 F冰箱中。

5/1/11 Moved 的 fermenter out of 的 fridge 和 在 tached an airlock. Still a bit of krausen, odd funky/yeasty smell.

10/29/12 Racked two gallons onto about two pounds of mulberries 从 my backyard. Bottled 的 rest with 1.75 oz of table sugar. No extra yeast, so it may take awhile to carbonate. FG 1.002.

3/21/13 Bottled 的 fruited portion, 2 gallons, with 1.5 oz of table sugar.

13/4/25 品尝 notes on 的 plain portion. Given where I live, 的 results are remarkably reminiscent of a Belgian lambic!

6/6/13 品尝 notes on 的 mulberry portion. More fruit character than I expected 从 eating 的 berries straight. Very drinkable, despite 的 crazy process.