Milk Stout

 

GRAIN	GRUIT
7# Maris Otter	1 oz Target
2# Flaked Barley
1.25# Roasted Barley	YEAST
	Wyeast 1084

PROCESS:

1.    CLEAN AND STERILIZE EVERYTHING.

2.    Heat 15 quarts water to 165 F and add to grain in mash tun (goal temp 150-152 F)

3.    Mash for 60 minutes.

4.    Sparge with 170 F water while draining wort into kettle.

5.    Boil wort.  WATCH FOR HOT BREAK.

6.    Set countdown timer for 60 minutes.  Add Target.

7.    At 10 minutes add Whirlfloc.

8.    At 0 minutes turn off heat and cool to 65 F.

9.    Check starting gravity.

10. Add yeast.  Place in primary fermentor and apply airlock.

11. Ferment at ~69 F for 2+ weeks.

12. Keg and pressurize to 10 PSI.

13. Share and Enjoy!

I over-sparged this batch and wound up with a very thin wort. I extended the boil time to compensate and wound up with a very decent beer with exceptional clarity.

Grocery Store Honey Mead

 A very simple, very effective mead recipe that I made in honor of some close friends' engagement announcement.  They gave me a year's lead time, which I figured would be just enough to make a decent mead.  The fact that COVID-19 delayed their wedding only made for a better product.

INGREDIENTS:

3#Honey

3 qts water

71-B 1122 yeast

PROCESS:

1. CLEAN AND STERILIZE EVERYTHING.
2. Heat water, dissolve honey into water.  Skim off any particles.
3. Add makeup water to make 1 gallon.
4. Chill to 65 F.  Pitch yeast.
5. Wait 6 months.  Add more honey if desired.
6. Bottle, share, and enjoy!

Orange Witbier

 

GRAIN	GRUIT
5.5# Pilsner Malt	1 oz Tettnang
3# White Wheat Malt	2 oz Sweet Orange Peel
2# Flaked Wheat	1 oz Coriander
1# Flaked Oats
0.75# Rice Hulls	YEAST
	Wyeast 3944 Belgian

 

PROCESS:

1.    Clean and sanitize EVERYTHING.

2.    Heat 18 quarts of water to 165 degrees F.  Add to grain in mash tun.

3.    Allow to sit (mash) for 60 minutes.

4.    Drain liquid (wort) from mash tun into kettle while showering additional hot water over over grains (sparging) until draining wort no longer tastes sweet.

5.    Bring wort to a boil.  WATCH FOR HOT BREAK and turn down heat when it begins to prevent boil-over.

6.    Immediately after hot break add Tettnang hops and set countdown timer for 90 minutes.

7.    At 15 minutes add yeast nutrient.

8.    At 10 minutes add Whirlfloc.

9.  At 5 minutes add cracked coriander.

10. At 0 minutes turn off heat and add hop bag containing 2 oz orange peel.

11. Let steep for 10 minutes, then remove hop bag.

12. Cool to 65 degrees.

13. Place in primary fermentor, add yeast, close fermentor and apply airlock.

14. Ferment for 2+ weeks.

15. Keg, pressurize to 10 PSI.

16. Share and Enjoy!

This was my second attempt at an orange witbier, and it came out much better. In fact, King (now Duke) Christoph allowed me to name it after him!  It is now "King Christoph's Orange Witbier", a.k.a. the 'I'm Kingin' Beer!