Beer Brewing

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(Brettanomyces Saccharomyces Lactobacillus Sour Cherry Ale)
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== Brettanomyces Saccharomyces Lactobacillus Sour Cherry Ale ==
 
== Brettanomyces Saccharomyces Lactobacillus Sour Cherry Ale ==
  
 
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Procure laboratory microbes or cultivate isolated microbes found growing wild in fruit peels.
 
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== Yerba Matte Ale ==
 
== Yerba Matte Ale ==

Revision as of 00:24, 25 March 2012

Contents

Brettanomyces Saccharomyces Lactobacillus Sour Cherry Ale

Procure laboratory microbes or cultivate isolated microbes found growing wild in fruit peels.

Yerba Matte Ale

Ingredients:

starting specific gravity 1.055; 6.9% potential alcohol
yeast pitched on March 24th, 2012 @ 5:30pm

Ginger Ale

Simple...


Ingredients:

  • 2 pounds of fresh ginger
  • 8 pounds of malt extract; we used Munich and Amber malt syrups
  • 4 gallons of water; we used tap water
  • 1 liquid vile of Dry English ale yeast (wlp007)


Procedure

  • simmer malt extract and water for about 30 minutes
  • decoct ginger in a pot of water
  • add strained decoction to malt extract solution
  • let it cool in the large stockpot with the lid on
  • check specific gravity
  • siphon into 5 gallon glass carboy
  • pitch yeast; pitced on March 23rd, 2012
  • attach bung and hose + jar of water for an airlock with overflow


the half full glass carboy

Extra wort from the Ginger Ale was put into a different 5 gallon carboy and a different yeast (Danstar Nottingham) was pitched.

03/24/2012: added extra wort from the Yerba Matte Ale into this carboy... so now it's a Yerba Matte Ginger Ale.

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