Sunday, July 17, 2011

Honey Basil Pale Ale

You heard about it. It'd been done already. A couple years ago I brewed a Honey Basil Pale Ale. Well it just so happens that I'd like to brew an all-grain version of that beer. I plan to keep it simple with one twist, belgian yeast. So the recipe should look a little like this:

7lbs - Pale Ale Malt
1lbs - Honey Matt
.5lbs - Malted Wheat
.5lbs - Malto Dextrin

1.5 oz of EKG at 60
1 oz of EKG at 20
2 oz of fresh basil at 5

Yeast White labs Belgian Golden

I'm also putting together a recipe for a Farmhouse Brett Saison.

Keep Brewing, don't ever let up. Use your tanks and keep them full.


Galaxy Hut coming to Falls Church

Galaxy Hut will be opening a second location planned for this fall in Falls Church at 709 W. Broad St. Right down the street from Mad Fox.

Saturday, July 2, 2011

Mash ups

I finally got the opportunity to employ the new all-grain equipment that Meg got me for my birthday several weeks ago. It was officially my first 100% all grain batch of homebrew. I've done plenty of partial mashes over the last couple of years, but I hadn't made the jump to all-grain. I usually don't buy kits, but I thought I'd play it safe and choose one of the excellent kits at Northern Brewer for my first all-grain batch. It had to be something malt-centered, as AG brewing is best at showing off the beauty of glorious malt. I decided to go with the Surly Bender clone kit that NB is currently offering. Every Surly beer I've ever had has been great, so I figured I couldn't go wrong. All in all everything went pretty well. I had a little difficulty hitting a mash-out temperature of 168F on my first go at it, but that was nothing another gallon of boiling water couldn't take care of. The recipe was as follows:

Surly Bender
Style: American Brown Ale
Type: All Grain Calories: 196
Rating: 4.0 Efficiency: 70 %
IBU's: 32.78 Boil Size: 5.83 Gal
Color: 27.8 SRM Batch Size: 5.00 Gal
Boil Time: 60 minutes
Estimated Actual
Brew Date: - 07/02/2011
OG: 1.060 1.062
FG: 1.015 -
ABV: 5.90 % - %
Serve Date: 08/20/2011 / /

Fermentation Steps
Name Days / Temp Estimated Actual
Primary 14 days @ 69.0°F 07/02/2011 07/02/2011
Secondary 21 days @ 72.0°F 07/16/2011 -
Bottle/Keg 14 days @ 74.0°F 08/06/2011 -

Grains & Adjuncts
Amount Percentage Name Time Gravity
8.00 lbs 64.00 % Pale Malt (2 Row) US 60 mins 1.036
2.00 lbs 16.00 % Aromatic Malt 60 mins 1.036
0.75 lbs 6.00 % Simpsons Medium 60 mins 1.035
0.75 lbs 6.00 % Special B Malt 60 mins 1.030
0.75 lbs 6.00 % Simpsons Golden Naked Oats 60 mins 1.033
0.25 lbs 2.00 % Simpsons Chocolate 60 mins 1.034

Amount IBU's Name Time AA %
0.50 ozs 9.24 Williamette 60 mins 5.50
0.50 ozs 23.53 Columbus (Tomahawk) 60 mins 14.00
2.50 ozs 0.00 Williamette 0 mins 5.50

Amount Name Laboratory / ID
1.0 pkg British Ale II Wyeast Labs 1335


Mash Profile
Sacch' Rest 60 min @ 153.0°F
Add 18.75 qt ( 1.50 qt/lb ) water @ 167.6°F
Mashout 10 min @ 168.0°F
Heat to 168.0°F over 2 mins

I hear it bubbling away right now. Can't wait to keg it in about 5 weeks.