Graff Ale

Beer: Graff- iti  Ale
Style: Brown ale and Cider Mix
Brewed on : 9-20-2015
Kegged on: 10-3-2015
ABV: ~
OG: 1.060
FG: Unknown-- Broke me hydrometer that day.




Appearance: Dark amber to the edge of orange, hazy, low head
Smell: Strong, alcohol, lite apple
Taste: Up front apple to start, slightly bitter, Wine- like characteristics, ending almost hot.
Mouthfeel: Thin body, mild carbonation, small bite at the end, wine- like

--Recipe--


5 gal, All grain
Mashed at: 155 F for 60 min
Fly sparged at: 168 F for 60 min
Fermented at: 70 F

Malt

4lb - Maris otter
4lb- Rawl 2- row
2lb- Caramel 60
1lb- Biscuit



Hops

60 min - 1oz Williamette

30 min- 1oz Chinook





Yeast 


Irish ale - White Labs WLP004


 Adjuncts

16 fl oz- Molasses to Boil at 5 minutes
1 Gal. - Fresh apple cider to boil at 5 minutes

 

Home grown Cascade, Nelson Sauvin, Citra and Galaxy IPA

Beer: 7-11 IPA
Style: IPA
Brewed on : 7.11.15
Kegged on: 7.27.15
ABV: 6.8%
OG: 1.060
FG: 1.008




Appearance: Dark gold, hazy, medium head
Smell: Peach, grapefruit, citrus, white wine
Taste: Earthiness, peach, citrus, white wine
Mouthfeel: Thin body, low carbonation, smooth in the middle with a small bite at the end

--Recipe--


5 gal, All grain
Mashed at: 153 F for 80 min
Fly sparged at: 160 F for 40 min
Fermented at: 70 F

Malt

84% - 10 lb 2 row
8% - 1 lb Munich light
8%  - 1 lb Carmal 40

Hops

60 min - .5oz Home grown Cascade

45 min- .5oz Nelson Sauvin

30 min- .5oz Galaxy
             .5oz Citra

5 min- .5oz Galaxy
            .5oz Citra
             .5oz Nelson Sauvin

7 day dry hop- 1oz Galaxy



Yeast 

Wyeast 1056

Home Brew Wednesday

Recipe

 Tollymore Woods Vanilla Porter

5 Gallons

Partial Mash
Target OG 1.058
Target FG 1.022
ABV 4.7%
IBU 42





Malt


6 lbs Dark LME
8 oz Maris Otter
10 oz Pale Chocolate
4 oz UK Black Patent
6 oz Belgian Biscuit

7 oz Flaked Oats


Hops


1 oz Mount Hood @ 60 minutes
1 oz Centennial @ 15 minutes


Yeast

Wyeast 1084 Irish Ale Yeast 62F to 72F

Extras

2 oz Vanilla Extract  @ 5 Days Secondary

2 oz Vanilla Extract  @ Bottling 

The brewer, The baker and the conversation maker

The brewer, The baker and the conversation maker

A few weeks ago I wanted to bake some bread.  I had just finished brewing my Beoir dorcha le blas vanilla porter, so I had a lot of spent grain leftover. So I thought, I have heard of people using spent grain in bread and I wanted to do it too.  I wanted to use this malt from the time I was mashing in with it because of its smell, Black Paten and Chocolate malt being so dark and roasty.  Just great for bread.  

WOW. The bread was really good 

Spent Malt Grain Bread Recipe 

1 cup warm water                  
4 Tbsp sugar                        
2 cups spent grains              
1 Tbsp salt                          
2 Tbsp oil (I used coconut oil)

3 - 3.5 cups bread flour           

1 pack of bread yeast             

       

1. Combine warm water with sugar and yeast and let sit till the yeast is dehydrated.
2. Add salt, oil, grains and 1 cup flour and mix well. 
3. Slowly mix in the rest of the flour.
4. Mix till you have a dough ball.
5. Flour your counter top and knead dough well.
6. Cover dough.
7. Let dough rise for 1 hour or until doubled in size.
8. Punch dough down and shape in to loaf.
9. Cover dough and let rise for 1 hour or until doubled.
10. Bake at 425 degrees F for 20 min then reduce heat to 375 degrees F for 10
11. Eat you AWESOME bread.

Brew today, See you tomorrow.

      

Brewers Yeast Bread

Last night I got a little crazy. I baked bread. Not just any old bread.  It was Brewers Yeast Bread.  I had some US- 05 yeast I had harvest from my Brown Ale that I needed to use, But I did not want to use it in another brew.  US- 05 coming from a dry yeast pack, So if I want to use it in another beer I will just buy another pack of it. That being said I still did not want this yeast to go to waste. So what was I to do but make bread.

Look how much it rose. Brewers yeast being slow growing, I had to add a little Bakers yeast. It came out to be around 1/3 bakers yeast and 2/3 Brewers yeast.

Tasting Notes

It smelled like yeasty bread.
It had a slight taste of beer, I think it came from the brewers yeast.
It was very good.

In the first  minute nothing but crumbs were left.


Recipe
Brewers yeast Bread


1 Cup warm water
1/3 cup sugar
1 Tbsp Bakes yeast
2 Tbsp liquid brewers yeast
3/4 Tsp salt
1/8 oil ( I used butter)
3 cups of flour

1. Mix water, sugar and and yeast in large bowl.  Allow the yeast to proof till it resembles a creamy foam.
2. Mix salt and oil in to yeast. Mix in flour one cup at a time.
3.  Knead dough in a lightly floured surface until smooth. 
4. Place dough in a well oiled bowl and cover with a warm damp cloth.  Allow dough to rise until doubled in bulk, Around 1 hour.
5. Place dough in a small oiled loaf pan 
6. Bake at 350 for 25-30 minutes

Brew today, See you tomorrow

Recipe 1610 Brown Ale

1610 Brown Ale

5 Gallons 

Partial Mash

Target OG 1.065

Target FG 1.018

ABV 6.13%

IBU 38- 39

Malt

6 lbs Amber DME

4 oz UK Chocolate

4 oz UK Crystal 60L

2 oz UK Black Patent 

2 oz Belgian Biscuit

   

Hops

1 oz East Kent Golding @ 60 minutes

1 oz Mount Hood        @ 45 minutes

1 oz Styrian Goldings    @ 15 minutes

Yeast

Safale American Ale Yeast  US 05



Brew today, See you Tomorrow