Jay's Home Brewing

Domino Session IPA Video

Derek — Tue, 14 May 2013 18:28:30 +0000

This was a beer that I did with Proper Hops. Make sure to like and spread the love!

The recipe that we used is:

OG: 1.045
FG: 1.009
ABV: 4.7%
IBU: 53
SRM: 8.48
3.3 lbs Munich LME
2 lbs Pils DME
.25 lbs Carapils
.25 lbs Victory
.5 lbs Aromatic
.5 lbs Honey Malt
.5 oz Columbus (60min)
.25 oz Warrior (30min)
.5 oz Amarillo (20 min)
.33 oz Amarillo (10 min)
.33 oz Centennial (10 min)
.33 oz Simcoe (10 min)
.33 oz Amarillo (5 min)
.33 oz Centennial (5 min)
.33 oz Simcoe (5 min)
.33 oz Amarillo (0 min)
.33 oz Centennial (0 min)
.33 oz Simcoe (0 min)
.5 oz Amarillo (7 days)
.5 oz Centennial (7 days)
1 oz Simcoe (7 days)
YEAST: danstar bry 97

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Easy Honeysuckle Wine

Derek — Thu, 09 May 2013 16:21:32 +0000

When I go on hikes and can start to smell the honeysuckles in bloom, I know that it is time to make this wine. Honeysuckle wine usually turns out to be a pretty dry wine. Over the years I have ended up making it more of a mead then anything else. This one is pretty easy to make though.

It’s best to use the flower part of the honeysuckle not the stem.

One suggestion that I don’t include in this recipe is that you might want to back sweeten this wine with more honey.

Yield: 1 Gallon

6 cups honeysuckle flower petals (loosely packed)

7.5 pints of water

2 lbs Honey

2 tsp acid blend

1/8 tsp tannin

1 tsp yeast nutrient

Champagne wine yeast

Directions

Take flowers and rinse off
Put flowers in a small pot
Add 1 quart water and bring to a simmer.
Let pedals steep for 3 hours
Bring water and honey up to boil (2 parts water 1 part honey)
Remove from heat and cool.
Add honey mixture and flower mixture into primary while straining out flower pedals
Add all remaining ingredients
Let wine ferment until vigorous fermentation is completed
Rack into secondary and fit airlock
Let wine sit for 30 days, rack
Set aside for 6 months
Rack again in 3 months
Bottle and put into wait for 6 months to drink

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Session Beers – Step 8 – Scottish 60L

Derek — Wed, 08 May 2013 19:00:06 +0000

The last recipe that I wanted to go over for this series is the, Scottish 60 Schilling. For a long time this actually use to be my favorite style of beer out of all the beers. In my opinion Scottish beers are a completely under served beer style today. I don’t really see to many of them and of course you won’t find the light ones. This is the light type of Scottish beers. The 60 schilling was one of the originals as far as session beers go. Now today when people talk about Scottish beers they are referred to normally as, “Light, Heavy, Export”. This style of beer would go under the, “light” category.

This style of beer has a nice mouthfeel to it, and is quite malty. The hop characteristics are quite low and normally pretty floral. Usually you get a smoked flavor that comes out of the beer as well. For this particular beer, its got a malty flavor with floral hops. This beer is light all around though. For all-grain make sure to use M.O or Golden Promise. Either or will give you a malty flavor that you are looking for.

Ingredients

8 oz Crystal 60L

8 oz Munich Malt

2 oz Roast Barley

4.5 Light Liquid Malt Extract

.75 oz Fuggle Hops (60min)

WLP 028 or Saf 04

Specs

OG: 1.034

FG: 1.009

SRM: 13.2

ABV: 3.3%

IBU: 16.6

Directions

Heat 2.5 gallons of water up 150 degrees
Steep grains for 30 min
Take grains out
Add malt extract
Bring to boil
In beginning of boil, add 1 oz of hops
Boil for 60 min
End boil
Cool, down, put in fermenter, fill up to 5 gallons and pitch yeast
Let ferment for 1 weeks
Put in bottles with .75 cup of corn sugar

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Session Beer Series 2

Session Beer Series 3

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Scottish Wee Heavy Recipe

Closed Monday May 13th

Derek — Wed, 08 May 2013 17:54:41 +0000

We will be closed this coming Monday May 13th. There’s going to be a newsletter sent out also with this as a reminder. Normal hours will resume for the rest of the week at Jay’s Brewing. Hours of operation can be found here.

Website Back In Order

Derek — Wed, 08 May 2013 17:33:07 +0000

Last week I got a call from my sister late night on Thursday, “Ya, your website got hacked”. My first thought was, probably her computer. So I ended up checking for myself and yes, it was. At first I wondered why. Seems like a reasonable question to ask. I have nothing of value on this website such as credit card information from customers or anything of that nature – it’s a blog. Then it came to me, some people are just dicks. Congratulations to the hacker, you officially brought down a WordPress site. I can check that off the bucket list of things

I write this post only to let everyone know that the website is back up and in order. So blog post will resume as normal and thank you for you patience.

Session Beers – Step 7 – Summertime Swill or Light Lager

Derek — Thu, 02 May 2013 16:21:04 +0000

My latest of projects has been working on is creatiing really light lager that you can give to most people that don’t drink beer. Essentially it’s a homebrew version of a commercial lager. It just so happens that it is a session beer as well. For those that don’t know to much about lagers you need to do them with colder fermentation. We do have a guide that breaks down how to lager beer.

If you don’t want to do a lager because it takes too much time or just don’t have the correct fermentation equipment, I would just change the yeast strand for this beer to something much lighter. However, if you do plan on lagering this beer I would recommend making 10 gallons instead of 5. Since it’s a lighter beer it’s going to be consumed pretty quickly and the wait time for lagers is substantial. The recipe listed below is for a 5 gallon recipe.

This beer is light, crisp, and does not have a whole lot of color or hoppyness. Some might say this is what they were trying to get away from and that’s why they got into craft beer or homebrewing. To me though, this beer is something that is just easy to drink in the summer time. If you are going to do this recipe all-grain then I would use 6-Row if you have the choice. 6-row will give the beer an old school flavor to the beer. 2-Row brewers malt will also work just perfectly fine.

Ingredients

3 lbs Golden Light Malt Extract

1 lbs Corn Sugar

.25 lbs Rice Syrup Solids

.5 oz Tettnanger Hops (60 min)

WLP 840 for Lager

Saf 05 or 060 for Ales

Specs

OG: 1.034

FG: 1.007

SRM: 2.47

ABV: 3.5%

Instructions

Take malt extract, rice syrup solids, corn sugar and put in a pot with 2.5 gallons of water
Bring to boil
Add tettnanger hops
Boil for 60 min
End boil
Cool, down, put in fermenter
Depending if you are making a lager out of this beer or doing an ale dictates the next plan on action
If you plan on lagering we have set of instructions for you on that
For ale, pitch yeast, and ferment for 1 week
Bottle and use .75 cup of corn sugar for priming
Let sit in bottles for 2 weeks before you drink

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Session Beers – Step 6 – Wheat Beer Recipe

Derek — Wed, 01 May 2013 15:31:29 +0000

There are just a few more of these session beers I want to tackle before we leave this series. One of the ones that I love to make is a session wheat beer for the summer time. It’s really easy to drink and pretty refreshing. In my wheat brews I like to add just an ounce or two of acidulated malt. The reason for adding acidulated malt is that the beer always taste less, “Flat”, to me. Normally with wheats when you drink them they tend to have a big banana or clove flavor and that’s about it. When you add in acidulated malt it will give a bit of a tang to it.

Having a beer that is a bit more multidimensional in my opinion is just a signature of a good brewer, but it’s even more important when you are making smaller beers. If you don;t they end up just tasting like sparkling water with hops in them. At the same token you don’t want too much going on because something so small is going to be delicate to changes – the balance is key. Acidulated malt will give a bit of a tang, the torrified wheat/flaked wheat will give the beer it’s wheat flavor as well as a good mouth feel and meladonin will change the color just a bit and make the brew a bit more malty.

The hops are really lightly hopped and have a low alpha acid. This is vital for a beer that sits at 3.9%. This is a fantastic summer beer and one that I totally recommend you trying out – perfect for after mowing the lawn. If you are going to do this one all-grain then you would want to use Pilsner malt.

Ingredients

1 oz Acidulated Malt

2 oz Melanoidin Malt

1 lbs Torrified Wheat

1 lbs Wheat Flaked

3 lbs Pilsen Malt

.25 oz Cascade (60 min)

.5 oz Liberty (60 min)

.5 oz Cascade (10 min)

.25 oz Liberty (5 min)

WLP 320 or WB-06

Specs

OG: 1.038

FG: 1.008

SRM: 2.55

IBU: 20.7

ABV: 3.9%

Directions

Heat 2.5 gallons to 150 degrees
Steep grains for 30 minutes
Take grains out
Add in malt extract
Bring to boil
Add .25 oz of cascade and .5 oz of Liberty to boil
Boil for 50 min
Add .5 oz cascade hops
Boil for 5 min
Add .25 oz of liberty hops
Boil for 5 min
End boil
Cool down, put in fermenter, pitch yeast
Ferment for 7 days
Bottle with .75 cup of corn sugar
Let sit in bottles for 2-3 weeks

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Session Beers – Step 5 – IPA Recipe

Derek — Tue, 30 Apr 2013 18:32:44 +0000

With session beers they are supposed to be light and refreshing. I ended up just doing a session IPA a little bit ago and I’m going to be putting it in bottles this week. This one is pretty cool and a bit different. I’ll give you the tasting notes once I give it a sip.

As a base I used Munich and Pils. The Munich malt is going to make the beer a bit more chewy and also make it a bit darker. I’ve done all-grain IPA’s using Munich as a base malt but this is the first time I’ve done it with extract and specialty grains using it as the malt extract. I expect the same results.

As far as the grains go, I took some tips from some customers that make IPA’s all the time and they turn out fantastic. Honey malt really is used just to make it a bit sweeter so I didn’t have to use crystal malt, carapils is for the head retention, victory to add to the chewy flavor, and aromatic to give a malty smell. The specialty grains make this IPA geared more towards an East Coast IPA rather than a West Coast IPA.

The first additions of the hops are some pretty clean hops, Columbus for the bittering followed by a bit of Warrior. Columbus hops are among my favorite for bittering just because they are so clean. Then I did a quick hop bursting at the end. This type of hop addition was added to give the illusion that the beer is actually hoppier then what it really is, since the beer is sitting at 53 IBU’s.

For the yeast I used the new Danstar yeast. It’s actually meant for West Coast IPA’s but I wanted to give it a go for this one either way.

I’m doing a tasting of it with Proper Hops pretty soon to give some good feed back on this one and let you know how it turns out. On paper though, this looks like a stellar session IPA.

OG: 1.045
FG: 1.009
ABV: 4.7%
IBU: 53
SRM: 8.48

3.3 lbs Munich LME
2 lbs Pils DME

.25 lbs Carapils
.25 lbs Victory
.5 lbs Aromatic
.5 lbs Honey Malt

.5 oz Columbus (60min)
.25 oz Warrior (30min)
.5 oz Amarillo (20 min)
.33 oz Amarillo (10 min)
.33 oz Centennial (10 min)
.33 oz Simcoe (10 min)
.33 oz Amarillo (5 min)
.33 oz Centennial (5 min)
.33 oz Simcoe (5 min)
.33 oz Amarillo (0 min)
.33 oz Centennial (0 min)
.33 oz Simcoe (0 min)
.5 oz Amarillo (7 days)
.5 oz Centennial (7 days)
1 oz Simcoe (7 days)

YEAST: danstar bry 97

Directions

Heat 2.5 gallons of water up to 150 degrees
Steep grains for 30 minutes
Take grains out
Add in malt extract
Bring to boil
Add Columbus Hops
Boil for 30 minutes
Add warrior hops
Boil for 10 minutes
Add .5 oz of Amarillo hops
Boil for 10 minutes
Add .33 oz Amarillo .33 oz Centennial .33 oz Simcoe
Boil for 5 minutes add .33 oz Amarillo .33 oz Centennial .33 oz Simcoe
Boil for 5 minutes and turn off heat
Add .33 oz Amarillo .33 oz Centennial .33 oz Simcoe
Let sit for 10 min then cool down put in fermenter, fill to 5 gallons and pitch yeast
After 7 days of fermentation add .5 oz Amarillo .5 oz Centennial
1 oz Simcoe
Let sit for 7 more days then bottle with 3/4 cup of corn sugar

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Conversion Chart

Session Beers – Step 4 – Mild Recipe

Derek — Thu, 25 Apr 2013 15:22:27 +0000

What’s nice about session beers is that you can make them pretty quick and then drink them pretty quick. When I say quick, I should say that they could be done in a matter of just a few days. Since they are so light as well, you’re not going to gain some major complexity with them sitting for months in a bottle either. These beers you can make on a Sunday, and if you are kegging you can drink the next Sunday. Pretty wild right?! Hense why I love them – they are the perfect pub ale. This beer is going to be light in flavor with a just a light brown color to it. Fuggles are the only hop addition to this beer so you are not going to have a big hop aroma at all. The hops are going to be mellow and not going to have a huge bitterness to them. That makes sense though since the beer is so light to begin with.

This is a recipe that I’ve used in the past that I really like a lot. This is a mild that is pretty good and easy to drink year round. If you are doing all-grain then I would recommend using M.O for this beer. Also you might want to consider the no sparge technique for brewing since you can do it for this one.

Ingredients

4.5 lbs Golden Light LME

1 oz Chocolate Malt

8 oz Flaked Corn

1 lbs Cane Sugar

1 oz Fuggles (60 min)

Any English Ale Yeast

Specs

SRM: 6

OG: 1.033

FG: 1.006

ABV: 3.5%

Directions

Heat 2.5 gallons of water up to 150
Put grains in steeping bag and steep for 20 min
Take grains out
Add malt extract and sugar into water
Bring to boil
Add Fuggle hops
Boil for 60 min
End boil
Cool down, put in fermenter fill to 5 gallons and pitch yeast
Ferment for 3 days – 7 days
Put in bottles with 4 oz of corn sugar
Let sit in bottle for 2 weeks

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Sierra Nevada Pale Ale Beer Recipe

Derek — Tue, 23 Apr 2013 18:55:37 +0000

This is one of the more popular Pale Ale’s. In general it’s a classic Pale Ale that has a rich malty flavor. The thing that I like about this beer is the mouth feel. In general most home brew pale ale’s don’t include any malto dextrin but for this beer, that is not the case.

In my opinion it’s an easy drinking beer. It has a nice mouthfeel as far as that department is concerned and the hops leave a clean after flavor.

Since it’s dry hopped you get a big aroma when you lift the beer to your nose. Just a great beer. Of course, if you are looking for all-grain here is the conversion chart.

Recipe 4 oz 60L

Crystal Malt

6 lbs Light DME

4 oz Maltodextrin

1 oz Nugget (60 min)

1/2 oz Perle (15 min)

1 oz Cascade (1 min)

1/2 oz Cascade (dry hop)

WLP 001 or WYEAST 1056

Specs

OG: 1.056

FG: 1.015