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.

      

The Unnamed One. Stout Porter.

Take a step back in time with me. Imagine we are in Ireland in the late 1700's and we want a dark strong beer. All the street and river porters are drinking these amazing looking beers. We ask one man what he is drinking and he says " Oh this is a Porter".

 So today I will brew a Stout Porter.  I used European grains  with the addition of Flaked Oats.  I did "Mericaize" it.  I use American Hops, Mount Hood pellet and Centennial whole leaf. 

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

Brew Day. I'm thinking 1610 Brown ale.

I got all my ingredients needed for my partial mash brew Brown ale, I got all my grains and DME from my local brew store, HomeSteaders Brew supply.  This being my third brew I wanted it to really work and taste like BEER.  My first batch was a Mr. BEER kit, Good to get my brewing passion going, but no good as far as beer. Next as you can see here  I brewed an all grain California Ale. I jumped right in to the deep end and could barely swim. My Cali. ale came out as beer, but was weak. It hardly fermented and tasted very young.

This time I...

This time I did a lot of watching youtube and after all of that I feel I have a good idea on how to brew.   I knew I wanted to brew a Brown Ale.  So I want to my local brew supply shop in town and picked up my LME, my barley grains, my hops, and my dry yeast.   My 1610 Brown Ale is ready to brew. I got the recipe from local brew supply shop, I told the owner what I was looking to brew and he helped me tweak the recipe to my liking. 

 

 After that...

After that it was time to brew .

Getting that right Temp. to pitch the yeast

That's it.

OG 1.065
Now it's in it's fermentation bucket and bubbling away.