If you've been on the fence about producing your own beer, I hope this post pushes you over the edge into Elysium where I have lived for a few years now.
Ever since we started brewing, we've wanted to create a seasonal beer that would be delicious from the first day you think it's a good idea to wear your cardigan, through the depths of Winter, to the first of Spring.
Don't be intimidated by the stuff you don't recognize. Go to the nice people at your local homebrew store and interrogate them. It's their job. But most of this stuff is standard.
For a more fun approach/guide to how to make beer. Please watch this educational cartoon.
http://vimeo.com/74262716
Ingredients:
Pre-Boil Tea:
1 lb US Munich
.75 lb CaraVienne
.5 lb Vienna
.5 Crystal 80L
.25 Chocolate Malt
Boil:
6 lbs Pale Liquid Malt Extract (60 minutes)
1.25 oz Saaz Hop Pellets (60 mintes)
1 lb Honey (10 minutes)
Fermentation:
English Ale Yeast WLP002 or Wyeast 1098
Pre-Bottling:
2 Cups Chai Tea Concentrate
5 oz priming sugar
1. Steep the grains in 4 gallons of water at 150° for 30 minutes.
2. Bring the tea to a rolling boil and add the malt extract and Saaz hops. This is also where you start your countdown from 60 minutes.
3. At the 10 minute mark, add the pound of honey.
4. After the boil, cool the beer to 70° before adding the yeast.
5. After fermentation is complete (about 6 to 7 days), add 2 cups of Chai Concentrate and stir gently.
6. Dissolve the priming sugar into 1 cup of boiling water. Add to beer. Stir.
7. Make sure everything is sanitized. EVERYTHING. And bottle away. It should be ready to drink in about 2 weeks, but I would age it a bit longer to let them flavors get acquainted with each other.
If this post only serves to impress you knowing that we do more than cook good food, then that is also awesome. Homebrewing is a way to participate in the vast growing field of beerlanthropy. We've been beerlanthropists for almost 3 years, and except for a few stains on a bunch of my clothes, there's not one thing that hasn't been positive.
Ever since we started brewing, we've wanted to create a seasonal beer that would be delicious from the first day you think it's a good idea to wear your cardigan, through the depths of Winter, to the first of Spring.
Don't be intimidated by the stuff you don't recognize. Go to the nice people at your local homebrew store and interrogate them. It's their job. But most of this stuff is standard.
For a more fun approach/guide to how to make beer. Please watch this educational cartoon.
http://vimeo.com/74262716
Ingredients:
Pre-Boil Tea:
1 lb US Munich
.75 lb CaraVienne
.5 lb Vienna
.5 Crystal 80L
.25 Chocolate Malt
Boil:
6 lbs Pale Liquid Malt Extract (60 minutes)
1.25 oz Saaz Hop Pellets (60 mintes)
1 lb Honey (10 minutes)
Fermentation:
English Ale Yeast WLP002 or Wyeast 1098
Pre-Bottling:
2 Cups Chai Tea Concentrate
5 oz priming sugar
1. Steep the grains in 4 gallons of water at 150° for 30 minutes.
2. Bring the tea to a rolling boil and add the malt extract and Saaz hops. This is also where you start your countdown from 60 minutes.
3. At the 10 minute mark, add the pound of honey.
4. After the boil, cool the beer to 70° before adding the yeast.
5. After fermentation is complete (about 6 to 7 days), add 2 cups of Chai Concentrate and stir gently.
6. Dissolve the priming sugar into 1 cup of boiling water. Add to beer. Stir.
7. Make sure everything is sanitized. EVERYTHING. And bottle away. It should be ready to drink in about 2 weeks, but I would age it a bit longer to let them flavors get acquainted with each other.
If this post only serves to impress you knowing that we do more than cook good food, then that is also awesome. Homebrewing is a way to participate in the vast growing field of beerlanthropy. We've been beerlanthropists for almost 3 years, and except for a few stains on a bunch of my clothes, there's not one thing that hasn't been positive.
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