Currently On Tap

Thanks to my good friend Jeff for getting me hooked on home brewing, I currently have these libations available for tasting.

Hell's Gate Porter

Ginger Ale

Belgian Wit

Mike's Mead

Hell's Gate Porter

 

Ingredients:

  • 6# Dark LME
  • 1# Amber or Dark DME
  • 1# 80-90 L Crystal
  • 1/2# Chocolate
  • 1/2 cup Black Patent
  • 1 oz Cascade (60 min)
  • 1 oz Northern Brewer (30 Min)
  • 1 oz Kent Goldings (30 min)
  • 1/2 oz Cascade (30 min)
  • 1/2 oz Cascade (15 min)
  • 1/2 oz Tettnanger (2 min)
  • 1/2 oz Tettnanger (steep w/out boil)
  • 1 c. Blackstrap Molasses
  • 1/2 c. Honey
  • Wyeast London Ale #1028

Procedure:

Steep grains.
60 min. boil.
hops to above schedule
misc. ingredients added at 45 min
Cool
pitched about a 20 oz. starter

Primary @ room temp (68 F) 10 days
Secondary @ same 8 days
Bottled with 1 c. corn sugar.
Drank after 1 week. YUM!

Specifics:

  • OG 1.064
  • FG 1.022

Ginger Ale

 

Ingredients:

  • 1 oz. British chocolate
  • 4 oz. Flaked wheat
  • 4 oz. British crystal 50-60L
  • 5 oz. British pale
  • 3.3 lb. Light malt extract
  • 3.3 lb. Amber malt extract
  • 1 lb. Brown sugar
  • 2 oz. Fuggles (4.75% AA, 45 min.)
  • .5 oz. Fuggles (4.75% AA, 10 min.)
  • London Ale Yeast #1028

Procedure:

Steep grains.
60 min. boil.
hops to above schedule

Belgian Wit

 

Ingredients:

  • 1 lb. Wheat malt
  • 1 lb. Belgian CaraVienne
  • 1 lb. Light dry malt extract
  • 1 lb. Rice extract
  • 4 lb. Wheat extract
  • Irish Moss
  • 1 oz. of corriander seeds
  • Peel from 2 regular size oranges
  • 1 oz. Saaz (3.75% AA, 60 min.)
  • 0.5 oz. Cascade (6% AA, 30 min.)
  • White Labs Belgian Wit Yeast

 

Procedure:

Steep: Take cracked Belgian Wheat and Cara Vienne Malt grains, tie up in muslin bag and steep in 1 gal. of water at 168° for 1 hour. Sparge with 1.5 gal. of water, heated to 168°, to bring total volume up to 2.5 gal. Boil: 60 minutes SG 1.105 2.5 gallons 1 lb. Light dry malt extract, 1 lb. Rice extract and, 4 lb. Wheat extract Bring this sweet wort to a boil, add the extracts and boil for 1 hour. Add the Irish Moss with 15 minutes left in the boil. Instead of an Aroma hops, crack and add 1 oz. of corriander seeds and add the peel from 2 regular size oranges when the boil is complete. Hops: 1 oz. Saaz (3.75% AA, 60 min.) and 0.5 oz. Cascade (6% AA, 30 min.) Yeast: White Labs Belgian Wit Yeast Log: Primary fermentation is for 2-4 days; Secondary fermentation from 5-14 days, depending on the fermentation temperature. I try to maintain 70°.

 

 

Mike's Mead

 

Ingredients:

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