Beer Brewing

From Noisebridge
(Difference between revisions)
Jump to: navigation, search
(fortification)
Line 1: Line 1:
 
  
 
== Brettanomyces Saccharomyces Lactobacillus Sour Cherry Salvia Ale ==
 
== Brettanomyces Saccharomyces Lactobacillus Sour Cherry Salvia Ale ==
  
 
Procure laboratory microbes or cultivate isolated microbes found growing wild in fruit peels.
 
Procure laboratory microbes or cultivate isolated microbes found growing wild in fruit peels.
 
  
 
=== borrow microbes from beer  ===
 
=== borrow microbes from beer  ===
Line 44: Line 42:
  
 
2. add alcohol extract to ale at bottle or keg time
 
2. add alcohol extract to ale at bottle or keg time
 +
  
 
== Yerba Matte Ale ==
 
== Yerba Matte Ale ==
Line 56: Line 55:
 
starting specific gravity 1.055; 6.9% potential alcohol<BR>
 
starting specific gravity 1.055; 6.9% potential alcohol<BR>
 
yeast pitched on March 24th, 2012 @ 5:30pm
 
yeast pitched on March 24th, 2012 @ 5:30pm
 +
  
 
== Ginger Ale ==
 
== Ginger Ale ==

Revision as of 01:13, 25 March 2012

Contents

Brettanomyces Saccharomyces Lactobacillus Sour Cherry Salvia Ale

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

borrow microbes from beer

1. purchase Sour Belgian red ale (Rodenbach Grand Cru or similar)

2. pour 200ml of ale into a gallon jug and drink the rest

3. procure starter solution of malt extract and water (2 pints water 1/2 cup malt extract)

4. put room temperature malt solution into jug with the ale; put on airlock

5. cultivate microbes at room temperature for a few days

6. add more malt solution

7. after a few more days it should be ready to pitch into a beer wort

Black Sage alcohol extract fortification

Make an alcohol extract of Black Sage (Salvia mellifera) 1:2 @ 95%

fresh herb alcohol extract

1. Place 1 part fresh herb and 2 parts 95% alcohol into glass jar.

2. Press herb down below the fluid surface and seal jar tightly.

3. Store in dark cool cellar for 10 days.

4. Strain and press herb.

5. Store alcohol extract in sealed amber glass (e.g. a beer bottle with cork)

fortification

1. Figure out the ale to alcohol extract fortification ratio by tasting various ratios

2. add alcohol extract to ale at bottle or keg time


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.

Personal tools