Whiskey Barrel Porter

We brewed a whiskey barrel porter in January 2013. It was a Austin Homebrew extract kit. This brew sounded really good; however, it did not turn out as well as we had hoped.

Whiskey Barrel Porter {Homebrew} | rainerlife.com

Recipe Specifications
Batch Size: 5 gallons
IBU: 33
OG: 1.063
FG: 1.015
ABV: 6.3%

Grains used for this recipe were 34 pound of chocolate malt, 12 pound of crystal 75L malt, 12 pound de-bittered black malt, and 12 pound Maris Otter malt. After we heated two gallons of water to 155°F, we steeped the grains for 25 minutes. We placed the grain bag in a strainer over the pot after steeping to drain. When it was finished draining, we discarded the grains, added one gallon of water to the pot, and brought the mixture to boiling.

Once boiling, we turned off the heat and added 3 pounds of amber extract and 6 pounds dark extract. We continuously stirred the malt to prevent boil over. After the malt was dissolved, we returned the wort to a boil. Once a good rolling boil was established, we added 1 ounce of Galena hops to boil for 60 minutes for bittering. After 45 minutes of boiling, we added 12 ounce of Kent Golding hops for flavor. With 5 minutes of boil time left, we added another 12 ounce of Kent Golding for aroma.

When the boil time finished, we removed the pot from the heat and placed it in an ice bath to cool down to 80°F. This took about 30 minutes. The cooled wort was poured into a 6 gallon carboy and cool water was added to bring the volume to 5 gallons. We poured the wort through a strainer to help prevent sludge from entering the carboy. We stirred the wort to mix well with the added water, and then checked the specific gravity.

We pitched a wet yeast (White Labs Edinburgh 028) directly into the carboy and stirred the wort so it was well mixed. Our brew was stored in a temperature controlled (72°F) chest freezer.

We used primary and secondary fermentation for this brew. We left the beer in the primary fermentor for nine days, and then racked to a secondary. When racking to the secondary, we added 212 ounces of whiskey barrel oak chips. The beer was in the secondary for three weeks before bottling. Before bottling the beer, we moved the beer to a bottling bucket and added 112 cups of Jack Daniel’s whiskey. We bottled 53 12-ounce bottles of beer.

Our biggest problem with this homebrew was diacetyl. We tried to solve this problem over the summer by pouring the bottled beer back into a carboy, adding yeast, and letting it ferment for 40 days. We rebottled the beer and tried it again after a few months. This did help tremendously with the diacetyl, but the beer still seems off. We have left the bottles set aside and will continue to try a beer every so often to see if it starts to taste better.

Cheers!

Homebrew: Our First Lager

We wanted to try brewing a lager, and decided to start with a maibock. It was an extract kit that was available from Austin Homebrew Supply.

Maibock {Homebrew} | rainerlife.com

Recipe Specifications
Batch Size: 5 gallons
IBU: 30.8
OG: 1.057
FG: 1.017
ABV: 5.25%

Grains used for this recipe were half a pound Munich malt. After we heated two gallons of water to 155°F, we steeped the grains for 25 minutes. We placed the grain bag in a strainer over the pot after steeping to let water drip back into the pot. When it was finished, we discarded the grains, added another gallon of water to the pot, and brought the mixture to boiling.

Once boiling, we turned off the heat and added seven pounds of Munich LME and one pound of extra light DME. We continuously stirred the malt to prevent boil over. After the malt was dissolved, we returned the wort to a boil. Once a good rolling boil was established, we added 1 ounce of Nugget hops to boil for 60 minutes. After 45 minutes of boiling, we added Whirlfloc for the remaining 15 minutes of boil time.

When the boil time finished, we removed the pot from the heat and placed it in an ice bath to cool down to 80°F. This took about 30 minutes. The cooled wort was poured into a 6 gallon carboy and cool water was added to bring the volume to 5 gallons. We poured the wort through a strainer to help prevent sludge from entering the carboy. We stirred the wort to mix well with the added water, and then checked the specific gravity.

We pitched a dry yeast (Saflager S23) directly into the carboy and stirred the wort so it was well mixed. Our brew was stored in a temperature controlled chest freezer. We started the fermentation temperature at 70°F to get the fermentation process started. After a day at 70°F, we slowly reduced the temperature to 50°F. After 10 days at 50°F, we raised the temperature to 60°F. The wort stayed at 60°F for three days. The total amount of time in the primary fermentor was 14 days, and then we racked to a secondary. The beer was in the secondary for 29 days at 40°F. We bottled 54 12-ounce bottles of beer. This beer seemed to peak after four months in the bottles.

Cheers!

Homebrew: Belgian Caramel Wit

We brewed a Belgian Caramel Wit to have ready for Thanksgiving. It was a Brewer’s Best extract kit that was available from the local homebrew store. We wanted a homebrew that wouldn’t take too long to be ready and that was an easy drinking beer most people would like.

Belgian Caramel Wit {Homebrew} | rainerlife.com

Recipe Specifications
Batch Size: 5 gallons
IBU: 6
OG: 1.053
FG: 1.013
ABV: 5.25%

Grains used for this recipe were 12 ounces of crushed 2-row pale malt, 12 ounces of flaked wheat, 6 ounces crushed Munich, and 6 ounces crushed caramel 30L. After we heated 1.25 gallons of water to 155°F, we steeped the grains for 45 minutes. We placed the grain bag in a strainer over the pot after steeping and poured a half gallon of warm water over the grains to rinse into the wort. When it was finished draining, we discarded the grains, added three quarters of a gallon of warm water to the pot, and brought the mixture to boiling.

Once boiling, we turned off the heat and added 3.3 pounds of pilsen light LME. We continuously stirred the malt to prevent boil over. After the malt was dissolved, we returned the wort to a boil. Once a good rolling boil was established, we added 1 ounce of German Hersbrucker hops to boil for 45 minutes. After 30 minutes of boiling, we added two pounds Bavarian wheat DME, one pound blonde Belgian candi syrup, and Whirlfloc for the remaining 15 minutes of boil time.

When the boil time finished, we removed the pot from the heat and placed it in an ice bath to cool down to 80°F. This took about 30 minutes. The cooled wort was poured into a 6 gallon carboy and cool water was added to bring the volume to 5 gallons. We poured the wort through a strainer to help prevent sludge from entering the carboy. We stirred the wort to mix well with the added water, and then checked the specific gravity.

We pitched a dry yeast (Saf-brew T58) directly into the carboy and stirred the wort so it was well mixed. Our brew was stored in a temperature controlled (72°F) chest freezer.

We used primary and secondary fermentation for this brew. We left the beer in the primary fermentor for seven days, and then racked to a secondary. The beer was in the secondary for 14 days before bottling. We bottled 53 12-ounce bottles of beer. This beer seemed to peak after three months in the bottles.

Cheers!

Rainer Extra Porter

Earlier this year we made a brown porter extract recipe. We mainly used ingredients we had on hand, hence the “extra” in the name. We’ve considered redoing this recipe using black patent malt instead of chocolate malt… would probably taste more like a porter if we did.

Carboy of Rainer Extra Porter.

Recipe Specifications
Batch Size: 5 gallons
IBU: 16.4 IBUs
OG: 1.082
FG: 1.021
ABV: 8.0%

Ingredients
Grains
6 oz Coffee Malt
10 oz Chocolate Malt 60L
10 oz Crystal Malt 120L

Fermentables
8 lbs Golden Light DME
2 lbs Sparkling Amber DME

Hops
12 oz Kent Golding – 60 min
12 oz Millenium – 60 min
14 oz Fuggle – 15 min
12 oz Kent Golding – 5 min

Yeast
White Labs Edinburgh Ale Yeast (WLP028)

Directions
Fill a stainless steel pot with two gallons of water and heat to 155°F. When the water is heated, steep the grains for 25 minutes. After steeping, discard the grains, add another gallon of water to the pot, and bring to a boil.

Once boiling, turn off the heat and add the golden light DME and sparkling amber DME. Continuously stir the malts to prevent boil over. After the malt is dissolved, return to a boil. Once a good rolling boil is established, add the hops – 12 oz Kent Golding and 12 oz Millenium for bittering (boil for 60 minutes), 14 oz Fuggle for flavor (boil for 15 minutes), and 12 oz Kent Golding for aroma (boil for 5 minutes).

When the boil time finishes, remove the pot from the heat and cool down to 80°F. Pour the cooled wort into a 6 gallon carboy and add enough cool water to bring the volume to 5 gallons. Stir the wort to mix well with the added water, and then check the specific gravity.

Pitch the yeast directly into the carboy and stir the wort so it is well mixed. Keep in the primary fermentor for 9 days at 70°F. Rack to secondary fermentor, and keep at 70°F for 18 days.

Bottle and allow the beers to bottle condition for 10 12 weeks.

Cheers!

 

Irish Red Ale

A few months ago we brewed an Irish Red Ale that was available as an extract kit from Austin Homebrew Supply.

Irish red ale homebrew.

Recipe Specifications
Batch Size: 5 gallons
IBU: 24.3
OG: 1.044
FG: 1.020
ABV: 3.1%

Grains used for this recipe were 12 pound of Crystal 40L, 14 pound of Crystal 120L, and 2 ounces De-bittered Black. After we heated two gallons of water to 155°F, we steeped the grains for 25 minutes. We placed the grain bag in a strainer over the pot after steeping to let water drip back into the pot. When it was finished, we discarded the grains, added another gallon of water to the pot, and brought the mixture to boiling.

Once boiling, we turned off the heat and added seven pounds of extra pale extract. We continuously stirred the malts to prevent boil over. After the malt was dissolved, we returned the mixture to a boil. Once a good rolling boil was established, we added 1 ounce of Whitbread Golding hops for bittering (boil for 60 minutes), 34 ounce of Select hops for flavor (boil for 15 minutes), and 14 ounce of Select hops for aroma (boil for 5 minutes).

Irish red ale homebrew.

When the boil time finished, we removed the pot from the heat and placed it in an ice bath to cool down to 80°F. This took about 30 minutes. The cooled wort was poured into a 6 gallon carboy and cool water was added to bring the volume to 5 gallons. We poured the wort through a strainer to help prevent sludge from entering the carboy. We stirred the wort to mix well with the added water, and then checked the specific gravity.

We pitched a dry yeast (Windsor Ale) directly into the carboy and stirred the wort so it was well mixed. Our brew was stored in a temperature controlled (72°F) chest freezer.

We used primary and secondary fermentation for this brew. We left the beer in the primary fermentor for six days, and then racked to a secondary. The beer was in the secondary for 19 days before bottling. We bottled 53 12-ounce bottles of beer. This beer seemed to peak after three months in the bottles.

Cheers!