Brews

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Unfug

This beer deserved a quick repeat. I let this beer go low and slow for about 8 weeks and it is going to take some time for me to get this into the keg for drinking. I wanted to make sure I had a good lead time on Oktoberfest.

I got this recipe from the award winning Munich Madness listing in Jamil Zainasheff and John J. Palmer’s book Brewing Classic Styles. Named for the German word for Mischief, I made a lot of it while drinking this beer.

Type of IngredientAmount
Pilsner5 lbs
Munich4 lbs
Vienna3 lbs
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BockFiend

When I brewed the first Dopplebock DopFiend this year it was bad. I tried to save it, but it was not the quality I had hoped for. This re-brew I punched it down a bit and hoped the flavor would stay as roasty as I remembered all those years ago.

Hersbrucker hops introduced at the 60 minute mark of the 90 minute boil. A half ounce for 60 minutes and a half ounce at flame out. The brew went well on a hot summer day. I fulfilled my promise of brewing this again soon.

Type of IngredientAmount
Pilsner – German8 lbs
Munich Caramel3 lbs
Crystal 601 lb
German Carafa II5 oz
Melanoidin.5 lb
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Better Red Than Dead

A good red ale recipe never goes out of fashion. The name is a reference to Bertrand Russell and the Campaign for Nuclear Disarmament. I happen to like the South Park use when Cartman has a joke played on him. Either English or Irish depending on the hops, so I am told. This version is English with East Kent Golding hops. Well loved in the past, this is another classic recipe to drink during the hot summer days when light beer tends to lose it’s limited flavor. This brewed very quick and I had no issues getting it into the fermenter and bubbling nicely.

TypeAmount
2 Row8.5
Crystal 40L5 oz
Crystal 120L5 oz
Roasted Barley5 oz

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Danube Picnic

This new recipe had me going through the usual research. Then I realized I had a great recipe to begin with and I just had to turn it on it’s head. The main research was in Vienna malt itself. Most brewers don’t want to use this much Vienna malt. I wanted to try a larger amount of the malt to get the most out of the flavor. Most disasters start with curious intentions, but with the volume I like to brew, those are good to have and learn from. Brewing is a zen reflection and a time when you pour gasoline on your character flaws. I had a little gremlin with me and had a boil-over that didn’t get too far. Just a sticky mess to clean up and usually only adds time at the end. A 1.040 gravity reading told me that the efficiency wasn’t there and I should have recirculated a bit. Added Chinook at the 60 min mark of a 90 min boil and finished off with some Hallertau. The Marzen I brewed earlier was a definite plus the weekend I brewed this beer.

Type of IngredientAmount
Vienna7.5 lbs
Pilsner3 lbs
CaraMunich 3.5 lbs
CaraPils.5 lbs
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Coffee Sauce

Another beer I wanted to bring back to the regular rotation to see how well I can make it again. These are things that come across my mind every now and then. Visit the past brews and see if I can make the recipe sing. No vanilla or nibs this time, just plain ol cold brewed coffee I love. Knowing myself, I should just brew a lager and a few reds/stouts. Here’s to a new adventure with some Warrior at sixty minutes and EKG at five minutes. 1 cup of cold brew in the fermentation.

Type of IngredientAmount
Maris Otter10
Vienna2
Flaked Barley1
Rolled Oats1.5
Crystal 40.5
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Happy Pils

I wanted to try out a new recipe. It’s great to make new recipes and and get out of my regular rotation. This is a Pilsner style with Vienna and Munich added for extra depth. I tried to come up with one of my usual edgy halfwit names. I settled on the first thing that came to mind. Magnum hops for bittering and Hallertau for aroma. It was an easy brew that just flew together with some reused yeast from a previous lager.

Type of IngredientAmount
Pilsner Malt10 lbs
Vienna.5 lbs
Munich.5 lbs
CaraPils.5 lbs
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Butter Beer

It’s that time again already. I re-brewed this beer due to popular demand. I will be bottling this beer and saving most of it to impress my friends. I used 1 oz of Styrian Golding hops at the beginning and then used Saaz at flameout, changing the flavor a bit. SafAle 05 that has been washed from the original batch of Butter Beer. Starting to re-use my yeast and see if that helps make my beer cheaper and more streamlined.

Type of IngredientAmount
Maris Otter6
Golden Promise6
Rolled Oats3
Crystal 120.5
CaraPils.5
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Choco Porter

A great recipe I have held onto. I needed to get a darker beer made to keep in bottles to satisfy cravings. One of my classics and I expect it to come back soon. Using EKG and Cascade hops.

Type of IngredientAmount
Maris Otter9 lbs
Munich2 lbs
Chocolate1 lb
Oats1 lb
Crystal 60.5 lb
Roasted Barley.5
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DuskFall

I have been a fan of Stone Dayfall for a while and I wanted to pay homage to this great beer. I found several great recipes and settled on something I think would hit a similar spot. Amarillo and Cascade hops to round out the flavor with orange peel and coriander.

Type of IngredientAmount
Belgian Pilsner7
White Wheat1.5
Flaked Oats1.5
Torrified Wheat1.5
Flaked Rye1
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Unfug Marzen

In the Spring spirit, I wanted to make a Marzen during a typically illegal time to brew them in Germany. Typically brewed in March, this lager is characterized by the full body malty taste and amber to dark brown color. I got this recipe from the award winning Munich Madness listing in Jamil Zainasheff and John J. Palmer’s book Brewing Classic Styles. Named for the German word for Mischief, I made a lot of it while drinking this beer.

Type of IngredientAmount
Pilsner5 lbs
Munich4 lbs
Vienna3 lbs
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