Ballast Point released another entry in their "Homework" series. This time it's a Belgian-Style Pale Ale. Looks like all of the ingredients are readily available too, except perhaps the Acidulated malt. I believe that one imparts a sour flavor.
Homework Series #5: Hoppy Belgian-Style Pale Ale (all-grain)
8.75# Belgian Pale Malt
1.5# Flaked Oats
1# Wheat Malt
.75# Crystal 10L
.75# Acidulated Malt
(Mash temp: 153 degrees F; Mash time: 60 min)
(Boil Total Time: 60 min)
1.0 oz Belma Hops 30 min.
1.0 oz Belma Hops Whirlpool
Ferment with W.L. 575 Belgian Style Ale Yeast.
Ferment at 68 degrees F for 1 day, at 72 for the second day, and 75 for 4 more days or until complete. Add 2 oz Belma pelletized hops directly to fermenter 5 days before packaging (dry hopping).
If you haven't checked them out yet, here are all of the recipes:
Sometimes you just need a girlfriend who will design, weld, and paint a brew stand, then surprise you with it as a Christmas present! I know, you don't think she exists, but you're wrong. That's exactly what Megan did for her boyfriend Evan and she wrote up some details about the build which you can read below. Oh, and by the way guys, when you come up with a logo for your Beers and Beards brewery, we gotta see it!!
"My name is Megan, a self-proclaimed beer connoisseur who lives in a tiny town in northeast Massachusetts. A few months before Christmas 2014, I started searching the internet in hopes to find the perfect gift for my boyfriend, who, at the time, was an amateur brewer. He really got into brewing after I bought him a home-brewing starter kit for his birthday in the spring of 2014. I remembered him talking one day about wanting to invest in an outdoor BIAB rig that had a burner, a propane tank and a pulley system to pull up those heavy bags of soaked grain. At the time, I worked in a high school that had an amazing vocational/tech program (Carpentry, Automobile), and figured that, with the help of some people, I could build him the rig for Christmas. After a few days of searching, I came across the “BrewGeeks” homepage and messaged Tom to see if he could help me get started after seeing his own rendition of a BIAB rig that he had made. It was about a 3 ½ month-long process that took a lot of corresponding back and forth with Tom, but it was SO worth the time, money, and a few bumps in the road to see my boyfriends face on Christmas. The end result turned out perfectly. I/We could not be more pleased with it."
Click the link below to check out the rest of her build.
Here's Evan with his baby... wait, where'd Megan go??
In other words, we updated the site recently! Aside from new colors, the main difference you'll notice is the site should now look great on every one of your devices. Whether on a desktop, widescreen laptop or a tablet in portrait or landscape, every geeky article will look better than ever! Waiting on a mash timer? Pull BrewGeeks up on your phone and find a cool DIY project to get started!
Are you new to us? Have a look at our brewing guides before you leave and please let us know what you think... we love to hear from you!
The Responsive Geeks
I brewed a wheat ale today and it's a little different than my house recipe that calls for flaked wheat. Instead, I used 5lbs of white wheat malt and also the Saf-06 wheat ale yeast to add some additional wheat character. Another twist is the addition of Briess Carabrown Malt which is a specialty grain that scoundrel and I discovered in our LHBS. As soon as we smelled it, we both said DAAAMN!! It's described as toasty, buscuity, nutty, and graham cracker. You're probably thinking this sounds like a perfect grain to put in a porter or strong ale but idono, I'm adding it to this wheat beer. I'll ferment pretty low, probably around 62 degrees to be as clean as possible, and I'm hoping the carabrown will add something that is not typically found in a traditional wheat ale.
Overall the brewing session went well. I had a bit of a scare when I failed to turn the burner off completely after hitting the mash temp and accidentally left it on low. Luckily I checked after 10 minutes... and the temp was 165F!! My first thought was to add some cold water, which I did and the temp lowered to 158F. At this point, the kettle was about as full you ever want and still have room to stir. I decided to leave it alone, kept the lid off, and stirred every 5 or 10 minutes throughout the mash. I also knew I had enough DME (dry malt extract) on hand to make up the difference if my pre-boil gravity was too low.
The refractometer came in very handy today because, unlike a hydrometer, it doesn't require a certain temperature to check the gravity. I took a few readings during the 60-minute mash and at the end, the pre-boil conversion was 11.2 brix which is about 1.045 which was close enough for me. I wasn't sure exactly what the original gravity would be but decided not to add any DME. Once the wort cooled to less than 70F degrees, I dropped a hydrometer in and it read exactly 1.050!
Let's see, what else. I posted my BIAB process a few years ago and still do everything basically the same except now I brew in the garage. This has a few key benefits which you can see in the pictures below. First, I can brew while it's raining. This might not seem like a big deal but trust me, I've brewed in the rain before and it sucks. The next thing that made life easier being inside is I have a pulley to hoist the bag! Now brewing that barleywine won't be such a huge hassle. Finally, my buddy scoundrel suggested I tap off the hot water line from the washing machine since its close to the garage. This was brilliant because we are always trying to find ways to save time and starting with 135F degree water for the mash and when adding hot water to achieve the correct pre-poil volume shaved off some serious time!
Also, during the mash I mounted a timer to the wall behind the kettle!
I checked the carboys this morning and everything looks good. I hoped to get the temps a bit lower but probably need to remove some water from the bucket in the freezer that feeds the ferm chambers-- there's too much in there for this little college sized unit to handle. 66F degrees should be good enough though.
Andy's Dad started homebrewing a few months ago and one of his first beers was a Russian Imperial Stout. While I can't vouch for the flavor or aroma, I can say without doubt that the video Andy shot will make you want to try it!!
Cheers to Andy and his Dad for sending us a link to his video!
Okay, so it's been quite a while since I've posted anything so that means...you guessed it, we're lame! There will come a time when I'll find more kickass homebrew projects to showcase but in the meantime, have a look around!
What do you get when you cross animated gifs with beer? Awesomeness of course!
Trevor Carmick creates these beauties over at his site called Beer Labels in Motion. Drop on by and check out his other favorite craft beers done up animation-style or follow him at Twitter @beerlabelmotion to see the latest.
Temperature controllers are becoming all the rage with brewers these days and who can blame them?? If you want great brew, then you need to control the temp of fermentation very carefully.
This isn't the first temperature control module that we've covered but it's one of the nicest!
It checks the box for all the must-haves including:
Check out all of the details on kickstarter or BrewBit.com.
Thomas Edison, one of the great inventors of our time, created a music player called the phonograph which played cylinders that were inscribed with music. Flat discs, better known as records, eventually took over and Edison was forced to give in and change his design.
Now, after all these years, a new form of etched media was created as a marketing collaboration by Beck's record label project. What does it play you ask? It's a song by the New Zealand indie rock band Ghost Wave called "Here She Comes."
Check out the full article courtesy of CNET here.
Hello there BrewGeeks. Temperature control is one of the last great frontiers to achieving the best homebrew possible, usually because it's not easy to dial in the perfect temperature. Cost and specialized knowledge can factor into how this is accomplished. A common method is to buy a freezer and hook up a johnson style controller to help maintain temperature. This device allows the brewer to set and maintain a temp by turning the freezer on and off. It works well, but does have a few shortcomings.
First, a single-stage unit is focused only on cooling and does not connect to a heat source to raise the temperature when necessary. This means when it's set to, say 55 degrees, the actual temperature in the freezer can fluctuate within a range of as much as 5-7 degrees depending on its compressor and other factors. There is also no way to automate a fermentation schedule which is important when brewing certain styles and is also a great way make sure your beers finish where you want them to.
You've seen our fermentation chambers that accomplish these goals but I'll be the first to admit that most homebrewers will not go through the trouble I did. Enter Caleb's Fermostat! With its intuitive interface and design, it takes the old style johnson controller to a whole new level!
If he can get the support he needs through kickstarter, it could easily be the next great gadget for the serious homebrewer! Check out his funny video below and if you like what you see, head over to his kickstarter page to read more.
Thanks for visiting BrewGeeks!