Beer in literature
Jan. 3rd, 2010 10:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
spiderplanetToday there are two new, large, light fixtures in the kitchen - a room that previously had one track light with three small fixtures. Now that it's brighter, it makes everything more obviously grimy so then there was cleaning.
Today began the first experimental beer, and it's an easy experiment. The "butterbeer" will be based on the Liberty Cream Ale
I worry that the butterscotch and vanilla flavors might overwhelm it a bit because it is a light ale, but I think it will be okay. That was the point, after all.
Recently, Aaron bought me a copy of The Homebrewer's Garden, which I'd gotten from the library before and liked enough to own. There is a dying Ewe tree (I doubt that's spelled right, it should be made of sheep with that spelling) in the backyard, in it's place, there will be hops. My dad has some healthy Cascade hops growing, so I don't want to plant those, my current personal leaning is toward "Williamette" Hops, but I will cheerfully hear any recommendations or opinions on the matter.
The two most interesting looking recipes are the rhubarb beer and dandelion beer. If the book has a failing, it's that the recipes are too simple, and only modifications of "no-boil" kits. I've never used a no-boil kit, but it's beneath me now. I don't want to avoid the boil or the options that boiling allows, and the kits that the book specifies do not come highly recommended on the intertoobs.
I have smushed some Midwest recipes together with the book's rhubarb recipe. This took me much longer than I had expected, I've spent more than an hour reading about the differences in flavors of barley. In retrospect, I doubt it was really significant, but there it is.
Rhubard Ale
Requires 2 boiling socks, 1 for grains and hops, 1 for rhubarb
8 oz Munich 10L (Briess) - 3011A
8 oz Caramel 10L (Briess) - 3002A
6 lbs Briess Pilsen Unhopped Liquid Malt Extract
1 oz Cascade bittering hops
1 oz Rosemary
1 oz dried Mugwort
1 oz orange peel
1 oz Cascade aroma hops
6 lbs rhubarb stalks, chopped
Wyeast 1028
1/2 lb priming sugar
Heat 3 gallons of water to 155 degrees, add grain bag.
Steep grains at 155 for 30 minutes.
Remove the kettle from the burner, add malt extract.
At boiling, add bittering hops, rosemary, mugwort and orange peel in emptied grain bag.
Boil for 60 minutes, remove from heat.
Dryhop aroma hops for 2 minutes.
Add rhubarb sock, return to heat, simmer (not boil) for 15-20 minutes
Cool wort to 80 degrees F/25 decrees C
Add water to make 5 gallons
Add Yeast, aerate
3 week primary, 3 week secondary, bottle with priming sugar
If anyone sees any terrible errors or omissions with this recipe, please let me know.
Today began the first experimental beer, and it's an easy experiment. The "butterbeer" will be based on the Liberty Cream Ale
I worry that the butterscotch and vanilla flavors might overwhelm it a bit because it is a light ale, but I think it will be okay. That was the point, after all.
Recently, Aaron bought me a copy of The Homebrewer's Garden, which I'd gotten from the library before and liked enough to own. There is a dying Ewe tree (I doubt that's spelled right, it should be made of sheep with that spelling) in the backyard, in it's place, there will be hops. My dad has some healthy Cascade hops growing, so I don't want to plant those, my current personal leaning is toward "Williamette" Hops, but I will cheerfully hear any recommendations or opinions on the matter.
The two most interesting looking recipes are the rhubarb beer and dandelion beer. If the book has a failing, it's that the recipes are too simple, and only modifications of "no-boil" kits. I've never used a no-boil kit, but it's beneath me now. I don't want to avoid the boil or the options that boiling allows, and the kits that the book specifies do not come highly recommended on the intertoobs.
I have smushed some Midwest recipes together with the book's rhubarb recipe. This took me much longer than I had expected, I've spent more than an hour reading about the differences in flavors of barley. In retrospect, I doubt it was really significant, but there it is.
Rhubard Ale
Requires 2 boiling socks, 1 for grains and hops, 1 for rhubarb
8 oz Munich 10L (Briess) - 3011A
8 oz Caramel 10L (Briess) - 3002A
6 lbs Briess Pilsen Unhopped Liquid Malt Extract
1 oz Cascade bittering hops
1 oz Rosemary
1 oz dried Mugwort
1 oz orange peel
1 oz Cascade aroma hops
6 lbs rhubarb stalks, chopped
Wyeast 1028
1/2 lb priming sugar
Heat 3 gallons of water to 155 degrees, add grain bag.
Steep grains at 155 for 30 minutes.
Remove the kettle from the burner, add malt extract.
At boiling, add bittering hops, rosemary, mugwort and orange peel in emptied grain bag.
Boil for 60 minutes, remove from heat.
Dryhop aroma hops for 2 minutes.
Add rhubarb sock, return to heat, simmer (not boil) for 15-20 minutes
Cool wort to 80 degrees F/25 decrees C
Add water to make 5 gallons
Add Yeast, aerate
3 week primary, 3 week secondary, bottle with priming sugar
If anyone sees any terrible errors or omissions with this recipe, please let me know.
