BriGuy went with a Golden Ale (see recipe right here):
The patented "BriGuy Three Pots" brewing method:
Waiting for the perfect 170 degrees - no more, no less - to steep the grains:
Said grains, looking kinda spent. If only we had that pony we asked for last birthday, we'd have a place to put the grains. Maybe next year they'll take us seriously:
Boiling whole leaf Horizon hops in a mixture of steeped grains water and five pounds of malt extract. BriGuy almost maxed out that poor kettle:
Some nice Horizon finishing hops to seal the deal (Just the kiss of the hops):
A nice ice bath as an external wort cooler:
Now, normally, the GCN kitchen is a pretty exclusive place, but on BYOB (Brew Your Own Brew) day, we had a special guest who knows his way around a beer. SeanyBoy surprised us all with a raspberry wheat recipe that's sure to be tasty (see recipe below).
Starting with a couple of pounds of dry malt extract:
and a couple of pounds of light grains in a nylon boiling bag:
Blending up 36 oz of frozen raspberries (note Mrs. T-Bone almost stole the blender and added some vodka and a couple of straws. She could not escape the long arm of the GCN law):
A bucket of spent grains and what looks to be a CSI scene:
The soon-to-be patented (we need a patent lawyer, for sure) "T-Bone/SeanyBoy double-strainer" method of removing raspberry seeds from the wort:
Claiming it's spring water, we're pretty sure SeanyBoy is upping his alcohol content with a gallon of EverClear:
T-Bone's raw materials, using black (Irish) magic to turn this junk into his Chicken Bone Ale (see recipe below):
Boiling what appears to be his laundry, he reveals it was a nylon bag of light amber grain (20L) and his whole leaf domestic Hallertau and imported Saaz boiling hops:
Pressing the gooey goodness out of the nylon bag:
Making a rusty veteran mistake of adding warm wort to an empty carboy (always add your additional water first, T-Bone!)
Only the finest water will do (or whatever was picked up at Trader Joe's):
What a delicious sight -> grain + water + hops + yeast = 5 gallons of heaven:
RASPBERRY WHEAT BEER (SeanyBoy):
Boil 2-1/2 gallons of water, add malt extract and boiling hops, and boil for 55-60 minutes. Turn off heat, add finishing hops, cool to 190 F and add the frozen fruit and vanilla. Let sit covered for 20 minutes, maintaining temperature at about 170 F and stirring occasionally. Cool to below 100F, add to carboy pre-filled with 2-1/2 gallons of water, straining out and pressing the fruit to extract most of the juice. Pitch the yeast, ferment at 70-72F, transfer to secondary after two days, then ferment completely out (about another 7 days). Prime with 3/4 cup corn sugar and bottle.
Ingredients:
- 5-1/2 lbs light dried wheat malt extract
- 1-1/2 oz Hallertauer or Northern Brewer (boiling), 7 HBU
- 1/2 oz Hallertauer Hersbrucker (finishing), 2-3 HBU
- 24 to 36 oz frozen raspberries
- 16 oz frozen blackberries
- 1 tsp vanilla extract
- Belgian ale yeast (Wyeast 1214)*
Boil 2-1/2 gallons of water, add malt extract and boiling hops, and boil for 55-60 minutes. Turn off heat, add finishing hops, cool to 190 F and add the frozen fruit and vanilla. Let sit covered for 20 minutes, maintaining temperature at about 170 F and stirring occasionally. Cool to below 100F, add to carboy pre-filled with 2-1/2 gallons of water, straining out and pressing the fruit to extract most of the juice. Pitch the yeast, ferment at 70-72F, transfer to secondary after two days, then ferment completely out (about another 7 days). Prime with 3/4 cup corn sugar and bottle.
*Note that Belgian ale yeast will give stronger "clove" overtones when fermented at temperatures of 75-78F, and milder flavors at 70-72F.
^Back to SeanyBoy
- 1 lb light Crystal Malt (20L)
- 3 lbs amber dry malt
- 3 lbs light dry malt (pilsen)
- 2 lbs honey
- 1 tsp Irish moss
- 1.25 tsp yeast nutrient (due to honey added)
- 2 oz Hallertau hops (4.2%)
- 2 oz Saaz hops, divided in 1/2 (3.6%)
- German Ale yeast
Boil 2 gallons and add grains. Wait 10 minutes and add dry malt, honey and 3 oz of hops (all of Hallertau and 1 oz of Saaz). 20 minutes before finishing, add Irish moss and yeast nutrient. 3 minutes before finishing, add 1 oz of Saaz for finishing hops.
Cool down and add to 3 gal of water (in carboy). Add yeast when 80 degrees or lower.
**Asked multiple times throughout the night if there was a chicken bone in his wort, the name sort of stuck. Don't worry, it was just the nylon bag string that looked like a bone. And, yes, the name is patented.
^Back to T-Bone
