Home Brewers - One Dogfish Recipe
The home brewing kit that you're about to order will arrive in a few weeks. Unboxed, it's itching to be used. There are literally thousands of recipes you could employ. Steer clear of the brew that requires bull balls. Leave that to the professionals.
While the final product breaks down into one of two types – ale or lager – matters go much deeper than that.
I See Colors
For instance, the colors of the stuff. A couple of explanations before we go any further. SRM means, according to Wiki, "The Standard Reference Method or SRM is one of several systems modern brewers use to specify beer color." As for the sexy Lovibond, "Degrees Lovibond" or "°L" scale is a measure of the color of a substance, usually beer, whiskey, or sugar solutions. The determination of the degrees lovibond takes place by comparing the color of the substance to a series of amber to brown glass slides, usually by a colorimeter."
As for EBC, that stands for The European Brewery Convention. It's an organization representing the technical and scientific interests of the brewing sector in Europe.
SRM/Lovibond Example Beer color
2 Pale lager, Witbier, Pilsner, Berliner Weisse
3 Blonde Ale, Maibock
4 Weissbier
6 American Pale Ale, India Pale Ale
8 Weissbier, Saison
10 English Bitter, ESB
13 Biere de Garde, Double IPA
17 Dark lager, Vienna lager, Marzen, Amber Ale
20 Brown Ale, Bock, Dunkel, Dunkelweizen
24 Irish Dry Stout, Doppelbock, Porter
29 Stout
35 Foreign Stout, Baltic Porter
40+ Imperial Stout
Hope that helps.
Let's Hop To It
We're going to make a knock-off from one from America's finest craft breweries, Dogfish Head. This one they call the "60 Minute IPA."
It's hoppy, earthy, has a hint of citrus and malt. As you go along, you'll be tossing in a little hops at a time and not all at once.
On the yeast side, you have a choice. The recommended one is Wyeast 1187 Pride of Ringwood. However a few home brewers say they don't always get the same results. It's brewer's choice. Best bet is when you go to the local grain, hops and yeast shop to pick up the supplies, ask an expert.
You Need This
We're going for an all grain recipe that should give you about 5-gallons of this wonderful beer. Pick up these malts:
• 6 oounce of Thomas Fawcett Amber Malt
• 13 pounds of 2 Row Pale Malt
As for the hops, here's what you'll need and when you'll be adding it:
• Start with a ½-ounce of Amarillo, ½-ounce of Simcoe and ½-ounce of Glacier.
• One hour in, add ¾ of an ounce of Warrior
• Thirty-minutes later, toss-in another ¾-ounce of Warrior and 1/3 of an ounce of Simcoe.
• Thirty-minutes after that give the brew the final third-ounce of Simcoe and a ¾-ounce hit of Palisade.
• At the very end of the process, throw ¾ of an ounce of Palisade in the boil.
On the Heat
Water is the most important ingredient in making your homemade beer.
Tap H2O has too much chorine. Distilled water is useless. Get some mineral stuff. Just make sure it's fairly high-quality water. You'll need to ultimately purchase 5 gallons. In a big assed, 3-gallon stainless steel pot, pour in about 2-½ gallons of the best vital fluid you can get. Heat the water to 152-degrees before adding the grains and the first three hops. Let it go for an hour then sparge it.
WTF is Sparging?
Back to Wiki for this one, "Sparging is trickling water through the grain to extract sugars. This is a delicate step; as the wrong temperature or pH will extract tannins from the chaff (grain husks) as well, resulting in a bitter brew. Typically, 50% less water is used for sparging than was originally used for mashing. "
Once you sparged, bring it to a low boil for another hour. This is when you begin the hop schedule.
All done? Two-or-so hours have passed. Take it from the heat and let it cool to the suggested temperature that's suggested by the yeast manufacturer. Plug it with an air lock. Let it sit for a couple of weeks. Clean your bottles, add an eighth of a teaspoon of corn sugar to the bottom (this helps it carbonate naturally), fill the container to the lower neck. Cap and go play in the yard for about 3 weeks.
That should bloody well do it.
While the final product breaks down into one of two types – ale or lager – matters go much deeper than that.
I See Colors
For instance, the colors of the stuff. A couple of explanations before we go any further. SRM means, according to Wiki, "The Standard Reference Method or SRM is one of several systems modern brewers use to specify beer color." As for the sexy Lovibond, "Degrees Lovibond" or "°L" scale is a measure of the color of a substance, usually beer, whiskey, or sugar solutions. The determination of the degrees lovibond takes place by comparing the color of the substance to a series of amber to brown glass slides, usually by a colorimeter."
As for EBC, that stands for The European Brewery Convention. It's an organization representing the technical and scientific interests of the brewing sector in Europe.
SRM/Lovibond Example Beer color
2 Pale lager, Witbier, Pilsner, Berliner Weisse
3 Blonde Ale, Maibock
4 Weissbier
6 American Pale Ale, India Pale Ale
8 Weissbier, Saison
10 English Bitter, ESB
13 Biere de Garde, Double IPA
17 Dark lager, Vienna lager, Marzen, Amber Ale
20 Brown Ale, Bock, Dunkel, Dunkelweizen
24 Irish Dry Stout, Doppelbock, Porter
29 Stout
35 Foreign Stout, Baltic Porter
40+ Imperial Stout
Hope that helps.
Let's Hop To It
We're going to make a knock-off from one from America's finest craft breweries, Dogfish Head. This one they call the "60 Minute IPA."
It's hoppy, earthy, has a hint of citrus and malt. As you go along, you'll be tossing in a little hops at a time and not all at once.
On the yeast side, you have a choice. The recommended one is Wyeast 1187 Pride of Ringwood. However a few home brewers say they don't always get the same results. It's brewer's choice. Best bet is when you go to the local grain, hops and yeast shop to pick up the supplies, ask an expert.
You Need This
We're going for an all grain recipe that should give you about 5-gallons of this wonderful beer. Pick up these malts:
• 6 oounce of Thomas Fawcett Amber Malt
• 13 pounds of 2 Row Pale Malt
As for the hops, here's what you'll need and when you'll be adding it:
• Start with a ½-ounce of Amarillo, ½-ounce of Simcoe and ½-ounce of Glacier.
• One hour in, add ¾ of an ounce of Warrior
• Thirty-minutes later, toss-in another ¾-ounce of Warrior and 1/3 of an ounce of Simcoe.
• Thirty-minutes after that give the brew the final third-ounce of Simcoe and a ¾-ounce hit of Palisade.
• At the very end of the process, throw ¾ of an ounce of Palisade in the boil.
On the Heat
Water is the most important ingredient in making your homemade beer.
Tap H2O has too much chorine. Distilled water is useless. Get some mineral stuff. Just make sure it's fairly high-quality water. You'll need to ultimately purchase 5 gallons. In a big assed, 3-gallon stainless steel pot, pour in about 2-½ gallons of the best vital fluid you can get. Heat the water to 152-degrees before adding the grains and the first three hops. Let it go for an hour then sparge it.
WTF is Sparging?
Back to Wiki for this one, "Sparging is trickling water through the grain to extract sugars. This is a delicate step; as the wrong temperature or pH will extract tannins from the chaff (grain husks) as well, resulting in a bitter brew. Typically, 50% less water is used for sparging than was originally used for mashing. "
Once you sparged, bring it to a low boil for another hour. This is when you begin the hop schedule.
All done? Two-or-so hours have passed. Take it from the heat and let it cool to the suggested temperature that's suggested by the yeast manufacturer. Plug it with an air lock. Let it sit for a couple of weeks. Clean your bottles, add an eighth of a teaspoon of corn sugar to the bottom (this helps it carbonate naturally), fill the container to the lower neck. Cap and go play in the yard for about 3 weeks.
That should bloody well do it.
