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CCP Sledgehammer
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Posted - 2013.11.27 14:53:00 -
[1] - Quote
Hello fellow denizens of New Eden!
I have a confession to make.... I am truly in love with beer. I consume, I brew and I theorize about it. Seldom a moment passes without the thought of a nice hoppy draught, so I thought I would take this opportunity to open up a poll to my fellows whose pods are packed with pilsner, stuffed with stout or filled with fruity lambics.
What's your favourite beer (style or specific brew) to consume whilst traversing the systems of New Eden?
To kick things off, I really enjoy Sierra Nevada's Rye PA and I cannot emphasize how much I look forwards to a nice pint of Williams Brothers Joker IPA whenever I am back in Scotland. The first beer that I can recall genuinely enjoying was a Red Kite Ale made by the Black Isle Brewery (not too far from my home).
I'd love to hear from any homebrewers in the EVE community that have awesome recipes to share and beer drinkers that have a tipple to recommend!
Get drunk!!!!!! |
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CCP Sledgehammer
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Posted - 2013.11.27 15:39:00 -
[2] - Quote
CCP Lebowski wrote:Mmm sweet glorious beer :)
I think if I had to choose one style of beer its got to be a nice red ale. Since I've been in Reykjavik my favourite has been M+¦ri. In fact, in general Iceland is a great country for beers of all styles!
:D EDIT: Micro is a great country (bar) for beers of all styles! |
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CCP Sledgehammer
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Posted - 2013.11.27 15:57:00 -
[3] - Quote
Ila Gant wrote:Samuel Adams Octoberfest or Boston Lager. But single malts are more my thing.
Single malts eh? Go on then... I believe CCP Antiquarian would love to hear about that! Good shout on the Boston Lager. I get criticised for it but it's a fine brew. |
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CCP Sledgehammer
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Posted - 2013.11.27 15:58:00 -
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Khergit Deserters wrote:Salute OP! You are obviously a man of distinguished taste and style.
Avery India Pale Ale
Sierra Nevada
Harp Lager
Guinness Stout
Harp and Guiness (Black and Tan)
When you say Harp and Guinness, are you mixing them together?!
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CCP Sledgehammer
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Posted - 2013.11.27 16:54:00 -
[5] - Quote
Khergit Deserters wrote:Yes, like this. But to be honest, I don't really have black and tans while playing EVE. I have those at the Irish pubs here in New York.  Agreed on the Samuel Adams Boston Lager. To me, it's as good as any micro-brew.
Ah! I drank a similarly constructed drink called a Vodka Floater (may be Highland vernacular only) in my earlier years. Substitute the tan for concentrated fruit juice and the black for vodka and you get the idea. Certainly gets you there 
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CCP Sledgehammer
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Posted - 2013.11.28 00:15:00 -
[6] - Quote
Annette Aumer wrote:I'd also love to know some more about how easy and cost effective it is to set up your own microbrew. This interests me greatly!
I found that the best approach is baby steps. Start with the bare amount needed to brew: some hops, yeast, brewers malt extract and irish moss (carrageenan). Get a food grade 5 gallon (25-30l) bucket, enough pots (or one large pot) to boil that volume of liquid, a thermometer, a nylon mesh bag, a hydrometer (for measuring how potentially alcoholic your brew is), some cleaning agent like Oxyclean (or even bleach if you are thorough with rinsing) and some sanitizer (Starsan, it's amazing and turns into a yeast nutrient once it oxidizes). You'll also need some bottles/bottle caps/silicon tubing and a bottle capper.
This does sound like a lot, but asides from the ingredients/cleaners and bottle caps which need to be replenished, this is all you really need to get a hold on brewing and will be equipment that will serve you well for a good few years. It's really easy to get started using malt extracts, and is a very time-efficient way to brew. Perfect for a beginner! It feels like a pretty large investment to kick a hobby off, but when you are brewing batches that work out between 50p and -ú1 per pint you'll never regret it!
The next step after you have a hold on the whole process, from boiling to bottling (and then waiting!) would be to gradually upgrade your setup so that you can do partial-extract or all-grain brews.
Black Panpher wrote: Ice cold Budvar please!
Nothing wrong with a cold, genuine Budvar!
Zimmy Zeta wrote:I like cheap beer.
Bonus points if it's cold. Cool
I like your style! If it's beer, I'm in!
Bischopt wrote: I should give a special mention to Malmg+Ñrd and their products. There's the blond ale and the spelt beer. They're a bit of a delicacy (for me at least).
Haven't tried any from them yet, shall have to try and source some when I am back in the UK.
Nicen Jehr wrote:cans or bottles of yuengling for day to day fleet ops
a growler of Rhino Chaser Pils by Lost Rhino, during Brave Newbies Council of Newbie Management meetings
Not familiar with these although Lost Rhino rings a bell. I shall consult Antiquarian on yuengling, just checked their site, totally something I would be interested in (beer).
James Amril-Kesh wrote:Stone Ruination IPA, when I'm feeling bitter. Or in the mood for something bitter.
Ah Stone! Big fan of these guys, had the Bastard, Ruination, Arrogant Bastard and Double Bastard. That last one was pretty pricey over the pond! -ú15 for a 750ml bottle if I remember rightly. Totally worth it.
Slade Trillgon wrote:When I go to the dingy clubs for metal shows nothing beats double fisting the gold ole PBRIf I am relaxing most anything by Sierra Nevada, Stella, Red Stripe....tbh I will drink most any ale (preferrable a very hoopy pale), pilsner, Hefeweizen... If I ever enter an ethnic restaurant I will get some beer of the mother nation.
Sounds similar to my unashamed love for Tennents. Damn I miss it!
Good call on the rest, I have enjoyed all of them immensely, even Stella (or Wifebeater as it was colloquially called in the UK).
Matokin Lemant wrote:I like Blanche de Chambly (its a Canadian beer) I am not a heavy drinker so I only enjoy it on occasion
You enjoy it, and that's what counts 
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CCP Sledgehammer
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Posted - 2013.12.02 10:21:00 -
[7] - Quote
Matokin Lemant wrote:Jonas Ridley wrote:Does mead count? I like to brew my own in 4L batches. Mmm mmm mmm. Yes mead always counts...love me some home brew mead
I've never had the opportunity to try some mead! Really want to though.
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CCP Sledgehammer
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Posted - 2013.12.03 00:32:00 -
[8] - Quote
Jonas Ridley wrote:
Search "Joe's Ancient Orange Mead" on Google. It's a recommended first-brew, since it's really easy and cheap. If you get adventurous, you can start adding in other flavours -- just don't put in anything that'll kill the yeast.
Adding in other flavours! It sounds adventurous enough!! I quite like this disclaimer regarding the yeast choice (from homebrewtalk.com, if that's the google result you meant): "1 teaspoon of FleishmannGÇÖs bread yeast ( now don't get holy on me--- after all this is an ancient mead and that's all we had back then) "
I think I'll need to invest in some "experiment" sized carboys.
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CCP Sledgehammer
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Posted - 2013.12.03 00:35:00 -
[9] - Quote
Hazerus wrote:Alright - homebrew recipes? Here is one of mine
Heavenly Scourge Black IIPA
Brewer: Hazerus
Style: Imperial Black IPA
TYPE: All Grain
Recipe Specifications
Boil Size: 6.93 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.080 SG
Estimated Color: 35.8 SRM
Estimated IBU: 113.3 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 76.4 %
Boil Time: 60 Minutes
Ingredients:
Amt Name
15 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM)
1 lbs Carafa III (525.0 SRM)
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)
1.10 Items Whirlfloc Tablet (Boil 15.0 mins) ------ Fining
1.0 pkg American Ale (Wyeast Labs #1056) ------ Yeast
Hop Schedule
3.00 oz Magnum [14.00 %] - Boil 60.0 min (111.4 IBUs)
2.00 oz Amarillo Gold [8.50 %] - Boil 1.0 min ( 1.9 IBUs)
0.50 oz Centennial (ReadHouse) [8.80 %] - Boil 0 Hop ( 0.0 IBUs)
2.00 oz Amarillo Gold [8.50 %] - Dry Hop 5.0 Day (0.0 IBUs)
2.00 oz Centennial (ReadHouse) [8.80 %] - Dry Hop 5.0 Day (0.0 IBUs)
Mash Schedule:
Total Grain Weight: 17 lbs 8.0 oz
Name Description Step Temp Step Time
Step Add 23.63 qt of water at 165.1 F 154.0 F 60 min
Sparge: Fly sparge with 3.23 gal water at 168.0 F
Notes:
Water Additions:
Cut mash with 50% Distilled water...
CaCL2: 4/5 tspn (3 grams)
CaSO4: 3/4 tspn (3 grams)
-------------------------------------------------------------------------------------
Absolutely going to try this out after Christmas, sounds right up my street. Out of interest, what Final Gravity do you typically end up with on this recipe?
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CCP Sledgehammer
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Posted - 2014.01.29 11:57:00 -
[10] - Quote
Finally got round to my first brew in Iceland, something simple to get back into the way of things. Here's the details: Saturday 18th Brewday: Pan-Pacific Pale (name = WIP)
Hour long mash: Weyermann Pale Ale Malt, EBC 6.5 = 3.5kg
Wheat Malt, EBC 3-5 = 200g
CaraPils, EBC 3-5 = 500g
CaraRed, EBC 40-50 = 200g
Mash with 12l @ 69-¦C, dropped to 67 after 40mins, added 1.5L Boiling water to raise temp back up to 68 for final 20 mins of mash.
Batch Sparged up to 20L @ ~74-¦C
Preboil Volume: 20L; Preboil Gravity: 1.038
HOPS:
Amarillo, 9.5%: 10g @ 60min
Nelson Sauvin, 11.8%, 10g @ 30 min
Amarillo, 5g @ 10min
Nelson, 5g @ 10min
Amarillo, 2.5g @ 2min
Nelson, 2.5g @ 2 min
Postboil Volume: 17l, Original Gravity: 1.048
Pitched with Safale US-05 @ 20-¦C, 18/01/14 @ 23:15
Fermenting at stable 19-¦C. Excellent start, bubbling every 5 seconds within 12 hours of pitching.
Down to 1.012 within 5 days in Primary. Racked to Secondary, last sample was at 1.009. Letting it sit, will batch prime with around 150g DME and bottle at some point this week.
How does that sound? I was going for a fresh session Pale.
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CCP Sledgehammer
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Posted - 2014.02.03 13:19:00 -
[11] - Quote
Khergit Deserters wrote:CCP Sledgehammer wrote:Finally got round to my first brew in Iceland, something simple to get back into the way of things. Here's the details: Saturday 18th Brewday: Pan-Pacific Pale (name = WIP)
Hour long mash: Weyermann Pale Ale Malt, EBC 6.5 = 3.5kg
Wheat Malt, EBC 3-5 = 200g
CaraPils, EBC 3-5 = 500g
CaraRed, EBC 40-50 = 200g
Mash with 12l @ 69-¦C, dropped to 67 after 40mins, added 1.5L Boiling water to raise temp back up to 68 for final 20 mins of mash.
Batch Sparged up to 20L @ ~74-¦C
Preboil Volume: 20L; Preboil Gravity: 1.038
HOPS:
Amarillo, 9.5%: 10g @ 60min
Nelson Sauvin, 11.8%, 10g @ 30 min
Amarillo, 5g @ 10min
Nelson, 5g @ 10min
Amarillo, 2.5g @ 2min
Nelson, 2.5g @ 2 min
Postboil Volume: 17l, Original Gravity: 1.048
Pitched with Safale US-05 @ 20-¦C, 18/01/14 @ 23:15
Fermenting at stable 19-¦C. Excellent start, bubbling every 5 seconds within 12 hours of pitching.
Down to 1.012 within 5 days in Primary. Racked to Secondary, last sample was at 1.009. Letting it sit, will batch prime with around 150g DME and bottle at some point this week.
How does that sound? I was going for a fresh session Pale. I'm kind of considering getting set up for home brewing. But you guys with your precision molarities and molalities got me intimidated.  Would it work if I just do it by intuition and feel? The way I do with baking bread, cooking sauces, barbecuing, etc.?
It's super easy to get into, and don't be put off by all those different measurement units! We're just talking about weights and volumes. The Gravity measurements (1.048/1.012/1.009) are taken from a specific instrument called a Hydrometer. That tells us how much sugar is in solution, so you can see that as my brew ages that number drops, which is all that lovely yeast getting to work and creating alcohol from the sugars. I have a post a couple of pages back where I was informing someone in a similar position as you. Check it out :)
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CCP Sledgehammer
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Posted - 2014.02.03 13:20:00 -
[12] - Quote
Linament wrote:CCP Sledgehammer wrote:Finally got round to my first brew in Iceland, something simple to get back into the way of things. Here's the details: Saturday 18th Brewday: Pan-Pacific Pale (name = WIP)
Hour long mash: Weyermann Pale Ale Malt, EBC 6.5 = 3.5kg
Wheat Malt, EBC 3-5 = 200g
CaraPils, EBC 3-5 = 500g
CaraRed, EBC 40-50 = 200g
Mash with 12l @ 69-¦C, dropped to 67 after 40mins, added 1.5L Boiling water to raise temp back up to 68 for final 20 mins of mash.
Batch Sparged up to 20L @ ~74-¦C
Preboil Volume: 20L; Preboil Gravity: 1.038
HOPS:
Amarillo, 9.5%: 10g @ 60min
Nelson Sauvin, 11.8%, 10g @ 30 min
Amarillo, 5g @ 10min
Nelson, 5g @ 10min
Amarillo, 2.5g @ 2min
Nelson, 2.5g @ 2 min
Postboil Volume: 17l, Original Gravity: 1.048
Pitched with Safale US-05 @ 20-¦C, 18/01/14 @ 23:15
Fermenting at stable 19-¦C. Excellent start, bubbling every 5 seconds within 12 hours of pitching.
Down to 1.012 within 5 days in Primary. Racked to Secondary, last sample was at 1.009. Letting it sit, will batch prime with around 150g DME and bottle at some point this week.
How does that sound? I was going for a fresh session Pale. Sounds good - I have a Belgium pale going in secondary tomorrow for a couple weeks then bottle time. I picked up a new carbination system. Going to try it this round and see what happens. Hopefully I wont be drinking from the ceiling. :) I should send you some of my hops - The nugget tested @ 14.6 AA and the Chinook tested @ 13.5 AA. Put those in for even a 20 min boil and youll be a true hophead :) I live 45 min outside of Asheville NC and there are a number of farmers trying to reintroduce hops on the east coast. The high alphas seem to do well but the low alphas are needing some work. Good results so far on a lot of new hop farms.
That would be awesome, I'd love to try some locally sourced US hops!
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CCP Sledgehammer
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Posted - 2014.02.05 14:41:00 -
[13] - Quote
vynok wrote:
As far as more mainstreamed beers lately, I have been hooked on Ninkasi's Sleigher double alt which is another real malty beer but with enough bittering hops to cleanse your pallet but not pucker your face to much. FG has to be around 1.018 to 1.016 or so so it has a pretty light finish.
Ah Ninkasi! There's a microbrew pub in Reykjavik called Micro, supplied mainly by a brewery called Gaedinger, that recently did a collaborative brew with the guys from Ninkasi. A really delicious double IPA!
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CCP Sledgehammer
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Posted - 2014.02.06 13:18:00 -
[14] - Quote
vynok wrote:CCP Sledgehammer wrote:vynok wrote:
As far as more mainstreamed beers lately, I have been hooked on Ninkasi's Sleigher double alt which is another real malty beer but with enough bittering hops to cleanse your pallet but not pucker your face to much. FG has to be around 1.018 to 1.016 or so so it has a pretty light finish.
Ah Ninkasi! There's a microbrew pub in Reykjavik called Micro, supplied mainly by a brewery called Gaedinger, that recently did a collaborative brew with the guys from Ninkasi. A really delicious double IPA! do you recall the name of the beer? I would like to try it sometime
They were just calling it a collaboration Double IPA. If I remember rightly, the pump had 22up/22ip written on it.
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CCP Sledgehammer
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Posted - 2014.02.06 13:22:00 -
[15] - Quote
CCP Sledgehammer wrote:vynok wrote:CCP Sledgehammer wrote:vynok wrote:
As far as more mainstreamed beers lately, I have been hooked on Ninkasi's Sleigher double alt which is another real malty beer but with enough bittering hops to cleanse your pallet but not pucker your face to much. FG has to be around 1.018 to 1.016 or so so it has a pretty light finish.
Ah Ninkasi! There's a microbrew pub in Reykjavik called Micro, supplied mainly by a brewery called Gaedinger, that recently did a collaborative brew with the guys from Ninkasi. A really delicious double IPA! do you recall the name of the beer? I would like to try it sometime They were just calling it a collaboration Double IPA. If I remember rightly, the pump had 22up/22ip written on it.
Yup, here it is: http://www.ratebeer.com/beer/gaeoingur-ninkasi-22-up/242404/
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CCP Sledgehammer
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Posted - 2014.04.08 17:45:00 -
[16] - Quote
Markku Laaksonen wrote:CCP Sledgehammered
Nice :D
I'm also quite a fan of the drunken LotR Elf, Legless
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CCP Sledgehammer
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Posted - 2014.04.09 10:37:00 -
[17] - Quote
Herzog Wolfhammer wrote:OK pitched the yeast 2 hours ago where's mah bubbles? 
Patience my young apprentice! Some yeasts have lag times of a couple of days. What yeast did you pitch?
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CCP Sledgehammer
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Posted - 2014.04.09 10:38:00 -
[18] - Quote
Herzav wrote:Do I taste(or smell) little to no national pride for one's own country beer here?
Or is it because it's limited to the blue collar class and everyone here drinks beer made from virgin casks and brewed by virgins?
Referring to my choices on the opening post of this thread?
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CCP Sledgehammer
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Posted - 2014.04.28 12:18:00 -
[19] - Quote
Sibyyl wrote:CCP Goliath wrote:Bought a double magnum of Chimay Blue at our preferred local beer bar a few weeks ago. Never again... Bad?
Excellent! But it was a terrible idea.
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CCP Sledgehammer
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Posted - 2014.06.27 11:34:00 -
[20] - Quote
CCP Lebowski wrote:vynok wrote:CCP Goliath wrote:Exciting moment for me yesterday! After months of attending others people's brew days, I finally got to have one of my own!!! Decided on a wheat since I love them so much, and more specifically, as close to a Blue Moon clone as I could get. Grain bill was very simple, just 2.5kg of pale malt, 2kg of wheat and 500g of Cara-Pils. Super light on the hops, 15g of Cascade for 45 mins and 15g for 10 mins, along with some orange peel and pith, and some cracked coriander seeds, for 5 mins. Yeast would ideally have been WLP400 but in the absence of that we used T-58 dry yeast. Since it was 1 month past its best, Sledgehammer decided we should make a starter with it. The thing was a monster, making bids to escape its glass prison every 20 mins or so, and smelled wonderfully light. Waking up this morning, going to check on it, and finding it bubbling away like a champ is definitely one of the more exciting moments of recent memory! AWESOME!! Another of the faithful has joined the ranks! Grats on your first brew! I helped by drinking copiously and offering moral support, a key part of the brewing process!
It's a key role that has to be filled in any Brewday.
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CCP Sledgehammer
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Posted - 2014.06.27 16:46:00 -
[21] - Quote
Dally Lama wrote:I personally enjoy a fat line of blow followed by a thickly packed bowl of *********.
Just me maybe.
Yeah but imagine those things with a nice beer to wash them down. You're welcome 
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CCP Sledgehammer
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Posted - 2014.07.17 14:26:00 -
[22] - Quote
CCP Goliath wrote:Hey guys, just wanted to post to say MY BEER IS READY IN 10 DAYS!!!!! (Maybehopefully)
Also posting to get Sledgehammer to give you an update on his insane brewing cadence at the moment.
Not so much insane compared to some I know, but yeah, two brewdays in two days. My first stab at a Saison, which is using Wyeast 3724 - Belgian Saison. Off the top of my head it was along the lines of this:
Brewday 1:
"Getting my Sais on"
3Kg Weyermann's Pale Malt
1.5Kg Carahell
500g Wheat Malt
300g Acidulated Malt
25g East Kent Goldings for 60mins
20g Celeia (Styrian Goldings) for 20mins
Wyeast 3274
Brewday 2:
"A Hundred Texans in Space, v1.1"
4.5kg Weyermann's Pale Malt
300g Wheat Malt
600g Caraamber
300g Melanoidin
200g Acidulated Malt
20g Galaxy for 60mins
15g Galaxy for 25mins
15g Centennial for 10mins
15g Amarillo, steep for 2 mins, Aroma.
Fermentis Safale US-05
The saison stalled at 1.036 whilst fermenting at around 20-¦C, since yesterday it is now in a drying room gurgling away happily at about 26-¦C. Definitely the warmest ferment I've done but research indicated that this yeast loves a warm primary ferment.
Feeling pretty thirsty after writing all that :)
Post-work beer, Goliath? I have an idea for brewday 3.
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CCP Sledgehammer
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Posted - 2014.07.17 14:32:00 -
[23] - Quote
A question for the community!
Just wondering how long your average brew session lasts?
I am doing all grain brews right now and rarely clock in under 5 hours, mostly due to my crappy boiling setup.
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Posted - 2014.07.21 10:44:00 -
[24] - Quote
CCP Goliath wrote:Sibyyl wrote:CCP Sledgehammer wrote:A question for the community!
Just wondering how long your average brew session lasts?
I am doing all grain brews right now and rarely clock in under 5 hours, mostly due to my crappy boiling setup. I'm not an expert by any stretch, but I've made a pumpkin ale with my work team the last two years and we typically go 60-90 mins adding hops about 30 minutes before we stop, then ferment for a 2-3 weeks (depending on when the bubbling from the initial fermentation peters out). Afterwards we bottle them up and keep for another week or so before serving. 5 hours just for the boiling part? Are you using a bunsen burner? He isn't just talking about the boil. I imagine he is timing beginning to end, so heating up mash water, grinding grist, mashing for an hour, lautering, which can take a really long time, measuring gravity, boil, chill, then primary fermenter, along with all the cleaning that goes with that.
Yeah I am talking about a full brew session, from starting to heat mash water to pitching yeast/cleaning.
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CCP Sledgehammer
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Posted - 2014.07.24 17:21:00 -
[25] - Quote
Herzog Wolfhammer wrote:You got that right. I have had disasters all because of temperature issues. My last batch, the Smoked Scotch ale, got skunked. So far the only use for it has been to de-stink outhouses (yes I have a friend who uses one) and compost heaps. It might be good for cleaning boat hulls too but I don't have a boat. Back to porters and stouts. They are most forgiving especially where lack of temperature regulation is possible. There's a reason why brew and cellars are synonymous. Meanwhile, there's a place that opening up walking distance from my apartment.. Every day I check to see if it's open. I'm thinking of establishing myself as a " Norm" there if the brew is good.
My goodness, I just connected the fact that he's called Norm with the fact that he's NORMally found in Cheers. Mindblown/daymade/sitdownandthinkaboutthings
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CCP Sledgehammer
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Posted - 2014.07.24 17:22:00 -
[26] - Quote
Also, Herzog, Downpour is an excellent name for a pub :D
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CCP Sledgehammer
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Posted - 2014.07.24 17:22:00 -
[27] - Quote
Inspired by that, I think I'll call my saison Delugeonal.
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CCP Sledgehammer
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Posted - 2014.07.24 17:36:00 -
[28] - Quote
I mean, the only obvious one that springs to mind would be Barney Gumble from The Simpsons. I don't think I can accept that blueprint even if I am right.... :D
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Posted - 2014.07.25 10:54:00 -
[29] - Quote
Star Trek: Deep Space 9, Morn.
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Posted - 2014.07.25 15:40:00 -
[30] - Quote
Herzog Wolfhammer wrote:CCP Sledgehammer wrote:Star Trek: Deep Space 9, Morn.
You got it! Yes even on the Norm Wiki page it's mentioned that Morn is a tribute to Norm, though Morn never speaks. Or the viewers of DS9 never see him speak. Has it been so long that DS9 is starting to slide out of memory? It ended in 1999. Maybe I'm getting old  There's probably da rules that prevent me from giving you the Astero BP though. That means it's still "up for grabs". Hmmmm what to do with it.... (I always keep a few of them around because ghost sites and bad luck)
It's crazy that I didn't get it sooner considering that in the past month I've been rewatching TNG and DS9 :D
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Posted - 2014.08.26 10:41:00 -
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Herzog Wolfhammer wrote:Hmmm Pumpkin Ale... now would certainly be the time to make it. A month from start to bottling, a few weeks to age, then a Halloween party to get totally bombed on the stuff.
Trouble with Pumpkin Ales, I find, is that they are not dark enough. What I would really like to see is a Pumpkin Porter or Stout. Anybody got anything like that?
Beer has to be so dark that not only should light be unable to escape it, but bad ideas falling within the event horizon should also never see time. It's best to just drink and not come up with dumb ideas while doing it, and I've observed that in countries where the beer is very strong, nobody dies with their last words being "watch this".
So - Pumpkin STOUT/Porter! The darker the better. Bring it on!
A molassesy, treacly pumpkin porter might be pretty good actually. I've only ever tried an 80 shilling pumpkin ale, Scottish traditional variant, that wasn't dark at all.
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Posted - 2014.08.26 22:34:00 -
[32] - Quote
Herzog Wolfhammer wrote:OK so this one from here is touting "pumpkin pie in a bottle" - but is this dark enough? I like my Halloweens dark you see. Quote:Pumpkin Ale
This beer is a seasonal favorite. It dates back to a time when real beer ingredients were rare and people played a game called GÇ£Will It FermentGÇ¥, and this one did. Surprisingly, this beer is pretty good, like Pumpkin Pie in a bottle.
7 lbs Light Malt Extract
6 lbs Pumpkin Meat
1 lbs Carapils Malt
1 oz Cascade Hops 7 HBUs (Boiling) 60 min
3/4 tsp Ground Cinnamon
1/4 tsp Ground Cloves
1/4 tsp Ground Ginger
1/4 tsp Ground Nutmeg
Wyeast American Ale Yeast
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add the cracked Carapils Malt to 2 gals. of cold water and bring to a boil. Remove the Carapils Malt and add the LIght Malt Extract then bring back to a boil. Add 1 oz Cascade hops. Boil for 30 mins. Add 6 lbs of Pumpkin Meat. (see preperations below) Boil for 20 mins. Stir often. Add the Ground Cinnamon, Cloves, Ginger, and Nutmeg. Boil for 10 mins. Sparge out the hops and pumpkin (it will be messy) and add the wort to the fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70-¦. After 7 days transfer to secondary. Let age in secondary for 1 week then bottle or keg.
For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.
Pumpkin preperation: Use an 8 lb pumpkin. Wash off the dirt, cut it in half, and remove the seeds and stringy muck. Peel the outer rind and cut the meat into 3GÇ¥ pieces. ItGÇÖs now ready for the boil.
I suppose dropping to 5 lbs light malt extract and replace it with 2 lbs molasses might do the trick?
That really doesn't seem like it will end up as dark as you'd want. If you wanted colour over body, even 300g of Carafa Special I will darken it tonnes, with the body of the molasses behind it, that might be amazing.
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Posted - 2014.09.06 20:43:00 -
[33] - Quote
Oh man. So drunk. Sign of a drinkable beer. Yeah, for my first attempt at a lager it came out far better than I'd imagined. CCP Anitquarian exclaimed "You've made a beer! A genuine, beer flavoured beer!" Used WLP 810 - San Francisco Lager yeast by WhiteLabs. Has an excellent caramel nose to it and no popcorn notes at all. Here's the recipe:
Recipe Specifications
Boil Size: 23.72 l
Post Boil Volume: 21.67 l
Batch Size (fermenter): 18.00 l
Bottling Volume: 16.49 l
Estimated OG: 1.056 SG
Estimated Color: 22.3 EBC
Estimated IBU: 38.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 83.4 %
Boil Time: 60 Minutes
Ingredients:
Amt Name Type # %/IBU
3.50 kg Pale Malt (Weyermann) (6.5 EBC) Grain 1 77.8 %
0.70 kg Caramunich I (Weyermann) (100.5 EBC) Grain 2 15.6 %
0.30 kg Acidulated (Weyermann) (3.5 EBC) Grain 3 6.7 %
15.00 g Chinook [13.00 %] - Boil 60.0 min Hop 4 23.9 IBUs
10.00 g Chinook [13.00 %] - Boil 30.0 min Hop 5 12.2 IBUs
10.00 g Cascade [5.50 %] - Boil 10.0 min Hop 6 2.4 IBUs
10.00 g Cascade [5.50 %] - Aroma Steep 0.0 min Hop 7 0.0 IBUs
1.0 pkg San Francisco Lager (White Labs #WLP810) Yeast 8 -
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Posted - 2014.09.29 10:54:00 -
[34] - Quote
Herzog Wolfhammer wrote:I have acquired a 6 pack of this. And indeed it does taste like a slice of pumpkin pie fell into the fermenter. Remarkable about this (and who knows where the idea comes from) is that is has maple syrup. My pumpkin brew meanwhile is doing OK but it's showing a need for a higher fermentation temp. Odd.
What did you pitch with?
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Posted - 2014.09.29 10:54:41 -
[35] - Quote
Herzog Wolfhammer wrote:I have acquired a 6 pack of this. And indeed it does taste like a slice of pumpkin pie fell into the fermenter. Remarkable about this (and who knows where the idea comes from) is that is has maple syrup. My pumpkin brew meanwhile is doing OK but it's showing a need for a higher fermentation temp. Odd.
What did you pitch with?
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Posted - 2014.10.15 10:20:00 -
[36] - Quote
Herzog Wolfhammer wrote:OK while the pumpkin porter stout brew whatever is in bottles, I started the next batch. The mission is here. But I'm making a mod to it. Instead of soaking oak chips in bourbon I'm using Bacardi 151 and I added 2.5 lbs of non-sulphered molasses to this mix. This brew is a throwback to the Prohibition Era where at times casks used to age rum and other spirits got deployed to contain beer. This imparts the flavor of the cask and whatever it had before into the beer. I've done this recipe numerous times with great results and I suspect it'll wreck the Thanksgiving Holiday for a few hapless friends who underestimate its strength (again) but they'll still say they had a good time. Roughly 1 hour ago I was done making it and the entire studio smells like it. This is a good thing. Meanwhile the pumpkin brew will be "tested" tomorrow by a Scottish girl from down the road. If she likes it, then it's safe to drink. I got a 1.5 pint bottle, the largest of the set, I fill for her every batch. It has not been shoved up my ass yet - but she think's she'll need two out of some notion that I'll enjoy the first one. Gotta keep them guessing you know.
There's one thing in general we Scots are known for, and it's booze. I reckon you've found yourself a great QA(le) tester! That recipe sounds like a winner, I've had one similar but they went full out and turned it in to a christmas pudding beer, with raisins, sultanas and candied orange in the fermenter, Rum on top of that. I must say it was fuckin' awesome.
Brewing cadence has been non-existent since I came back from Holiday 3 weeks ago, need to get a few brews on but also need to take inventory to do that...
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Posted - 2014.10.15 10:20:49 -
[37] - Quote
Herzog Wolfhammer wrote:OK while the pumpkin porter stout brew whatever is in bottles, I started the next batch. The mission is here. But I'm making a mod to it. Instead of soaking oak chips in bourbon I'm using Bacardi 151 and I added 2.5 lbs of non-sulphered molasses to this mix. This brew is a throwback to the Prohibition Era where at times casks used to age rum and other spirits got deployed to contain beer. This imparts the flavor of the cask and whatever it had before into the beer. I've done this recipe numerous times with great results and I suspect it'll wreck the Thanksgiving Holiday for a few hapless friends who underestimate its strength (again) but they'll still say they had a good time. Roughly 1 hour ago I was done making it and the entire studio smells like it. This is a good thing. Meanwhile the pumpkin brew will be "tested" tomorrow by a Scottish girl from down the road. If she likes it, then it's safe to drink. I got a 1.5 pint bottle, the largest of the set, I fill for her every batch. It has not been shoved up my ass yet - but she think's she'll need two out of some notion that I'll enjoy the first one. Gotta keep them guessing you know.
There's one thing in general we Scots are known for, and it's booze. I reckon you've found yourself a great QA(le) tester! That recipe sounds like a winner, I've had one similar but they went full out and turned it in to a christmas pudding beer, with raisins, sultanas and candied orange in the fermenter, Rum on top of that. I must say it was fuckin' awesome.
Brewing cadence has been non-existent since I came back from Holiday 3 weeks ago, need to get a few brews on but also need to take inventory to do that...
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Posted - 2014.10.16 12:58:00 -
[38] - Quote
Yeah! It's actually a thing!
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Posted - 2014.10.16 12:58:57 -
[39] - Quote
Yeah! It's actually a thing!
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