MikeRoBrew

My Hop Vines

2012-02-08T10:39:00.000-08:00

I planted some hop rhizomes (root stocks) last spring and hope to plant some more this year. Currently have one vine each of Tettnang, Cascade and Willamette. I planted a little late so they stayed slightly small. Hopefully they should start coming up again in a month or so. I got about half an ounce of fine Cascades off of this vine, and I'm drinking the pale ale they were used to dry hop right now! See the yellow lupulin glands which contain the resins and oils we use to flavor beer.

Making Hard Apple Cider

2012-02-08T10:00:00.000-08:00

Making two kegs of Hard Apple Cider - Nothing but apple juice and yeast!

Made using WLP007 Dry English yeast. After just a couple weeks they went into the kegs. One batch was "Apple Juice", and the other was "Apple Cider", both from the grocery store. The only difference is that the Apple Cider has not been filtered, so it's more hazy and has a slightly different taste. I preferred the apple juice and that's what I will get next time. I think the 007 yeast was great, I liked mine dry, I didn't try to cold crash at 1.10FG or backsweeten or anything like that to keep it sweet. I just let the yeast do its job and kegged it. It didn't even need much time to condition, it was great from day one.

Founders Breakfast Stout

2012-01-23T12:26:00.001-08:00

I've never been too big into stouts but this particular recipe looked pretty yummy to me. I adjusted the ABV down to about 7%, it is originally about 8.5% but that's just too strong for my tastes. I know it isn't 'true to the recipe', but it's my beer so I think I will do it this way and see what I think. Yes it has Chocolate grains in the mash for that coffee taste but it also includes a liter of cold-pressed coffee made from 4oz of Kona beans and 2oz of cocoa powder added right to the keg before serving. Might take some conditioning time too. I don't know about 'breakfast' but it should be yummy.

Founder's Brealfast Stout Clone

American Stout

Type: All Grain

Date: 9/18/2011

Batch Size (fermenter): 5.50 gal

Brewer: MikeRoBrew1

Boil Size: 6.95 gal

Asst Brewer:

Boil Time: 60 min

Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)

End of Boil Volume 6.24 gal

Brewhouse Efficiency: 72.00 %

Final Bottling Volume: 5.50 gal

Est Mash Efficiency 78.5 %

Fermentation: Ale, Single Stage

Taste Rating(out of 50): 30.0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
11 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1	72.8 %
1 lbs 5.9 oz	Oats, Flaked (1.0 SRM)	Grain	2	9.1 %
1 lbs	Chocolate Malt (350.0 SRM)	Grain	3	6.6 %
12.0 oz	Roasted Barley (300.0 SRM)	Grain	4	5.0 %
9.0 oz	Black (Patent) Malt (500.0 SRM)	Grain	5	3.7 %
7.0 oz	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	6	2.9 %
0.80 oz	Magnum [9.50 %] - Boil 60.0 min	Hop	7	22.0 IBUs
1.00 oz	Hallertauer Mittelfrueh [3.40 %] - Boil 30.0 min	Hop	8	7.6 IBUs
1.00 oz	Hallertauer Mittelfrueh [3.40 %] - Boil 2.0 min	Hop	9	0.8 IBUs
2.0 pkg	Nottingham Yeast (Lallemand #-) [23.66 ml]	Yeast	10	-

Beer Profile

Est Original Gravity: 1.069 SG

Measured Original Gravity: 1.046 SG

Est Final Gravity: 1.013 SG

Measured Final Gravity: 1.010 SG

Estimated Alcohol by Vol: 7.3 %

Actual Alcohol by Vol: 4.7 %

Bitterness: 30.5 IBUs

Calories: 151.6 kcal/12oz

Est Color: 47.5 SRM

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out

Total Grain Weight: 15 lbs 1.9 oz

Sparge Water: 4.29 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

Tun Temperature: 72.0 F

Adjust Temp for Equipment: TRUE

Mash PH: 5.20

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 18.90 qt of water at 165.3 F	150.0 F	75 min

Sparge Step: Fly sparge with 4.29 gal water at 168.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg

Volumes of CO2: 2.3

Pressure/Weight: 12.54 PSI

Carbonation Used: Keg with 12.54 PSI

Keg/Bottling Temperature: 45.0 F

Age for: 30.00 days

Fermentation: Ale, Single Stage

Storage Temperature: 65.0 F

Notes

-Misc Final Additions-
-4oz of coffee, cold-pressed into one liter of boiled and cooled water. Add at bottling/kegging.
-2-2.5oz cocoa powder. Add at bottling/kegging.

Flaked Oats can be Quaker Oatmeal if needed

Surly Five Sour and Surly Darkness Russian Imperial Stout

2012-01-20T10:21:00.000-08:00

I got my hands on some Surly Five Sour and Surly Darkness Russian Imperial Stout and wanted to post some pictures. The RIS was one of the richest beers I have ever tasted. Massive waves of raisins, prunes, dark spices, hints of many other flavors. Very complex taste and every sip gave hints of different tastes. I still have one bottle of RIS I have been saving, and I haven't tasted the Sour yet!

Yeast Washing

2012-01-20T10:18:00.000-08:00

I've been washing yeast for a while now, it's fun and easy and saves money. More pics to follow.

Scottish Light Oaked Ale

2012-01-20T10:15:00.000-08:00

Here is recipe I did for a Light Ale using Scottish grains and yeast. It was oaked with American Oak chips, medium toasted.

This unique recipe offers a heavy malt taste but has a clean tasting finish. A lightly hopped beer that is surprisingly full bodied. Our 60/- recipe is a nice introduction to IPAs and Strong Ales. 60/- = 60 shillings.
Ingredients: 7 lbs. Domestic 2-Row barley, 2 oz. Caramel 10L, 4 oz. Chocolate, 1 oz. Golding, maltodextrin, brown sugar, hops, 1 oz. oak chips, priming sugar, and yeast.

Surly Furious Clone

2011-11-03T10:57:00.000-07:00

This clone came from Midwest, it's a clone of Surly Furious. The recipe was given to the LHBS to sell (they call it Ferocious). It's my favorite IPA right now, and tastes like grapefruit. The Simcoe hops are hard to get ahold of sometimes.

Created with the brewers of Surly Brewing in Minnesota, this IPA uses 6 ounces of hops to create a bold brew that is rich in malt sweetness infused with bright hop flavor and aroma. Our ingredients for this recipe kit include 11 lbs. Golden Promise base malt, 1 lb. Munich 10L, 4 oz. Medium Crystal 50-60L, 1 oz. high-alpha bittering hops, 2 oz. Amarillo, 2 oz. Simcoe, 1 oz. Ahtanum hops, priming sugar, and WLP007 Dry English yeast.

Starter with WLP007 Dry English Ale yeast

Roggenbier - Chocolate Caramel Rye Ale

2011-09-15T15:31:00.000-07:00

Roggenbier - Chocolate Caramel Rye Ale

I got this recipe from someone on HBT, and I like it a lot.

Roggenbier

Roggenbier (German Rye Beer)

Type: All Grain

Date: 6/1/2011

Batch Size (fermenter): 5.00 gal

Brewer: MikeRoBrew / Mike Dahlheimer

Boil Size: 6.43 gal

Asst Brewer:

Boil Time: 60 min

Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)

Final Bottling Volume: 5.00 gal

Brewhouse Efficiency: 75.00

Fermentation: My Aging Profile

Taste Rating(out of 50): 35.0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
4.0 oz	Rice Hulls (0.0 SRM)	Adjunct	6	2.1 %
5 lbs	Rye Malt (Briess) (3.7 SRM)	Grain	1	42.6 %
4 lbs	Munich 10L (Briess) (10.0 SRM)	Grain	2	34.0 %
2 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	3	17.0 %
4.0 oz	Caramel Wheat Malt (46.0 SRM)	Grain	4	2.1 %
4.0 oz	Chocolate Wheat (Weyermann) (415.0 SRM)	Grain	5	2.1 %
1.00 oz	Saaz [4.00 %] - Boil 60.0 min	Hop	7	13.5 IBUs
1.0 pkg	Bavarian Wheat (Wyeast Labs #3638) [125.00 ml] or WB_06 Bavarian Wheat dry yeast	Yeast	8	-

Beer Profile

Est Original Gravity: 1.061 SG

Measured Original Gravity: 1.010 SG

Est Final Gravity: 1.016 SG

Measured Final Gravity: 1.005 SG

Estimated Alcohol by Vol: 6.0 %

Actual Alcohol by Vol: 0.6 %

Bitterness: 13.5 IBUs

Calories: 32.0 kCal/12 oz

Roggenbier on the left

Maple Syrup Dark Ale

2011-09-15T15:13:00.000-07:00

Maple Syrup Dark Ale w/ White Labs British Ale 005

Description

This specialty brew features a very smooth dark malt base balanced with selected hops. The pure maple syrup included with this kit adds more fermentable sugar as well as a rich body and mouthfeel. Ingredients for this recipe include: 6 lb. Dark liquid malt extract, 12 oz. Maple Syrup, 8 oz. Caravienne, 8 oz. Carapils specialty grains, 1 oz. Northern Brewer, 1 oz. Cascade.

Blondes

2011-06-30T11:45:00.000-07:00

I brewed an Irish Blonde yesterday, and a Strawberry Wheat Blonde today. Fun days. Both use Fuggles but the Irish uses Flaked Barley and Oat Malt while the Strawberry Blonde uses White Wheat, Flaked Wheat and frozen strawberries added to secondary. Will update with some pics later!

Magellian's IPA

2011-06-20T16:09:00.000-07:00

I.P.A.s were traditionally brewed with more malt and hops than regular pale ales to make it strong enough to survive the trip from England to India. English soldiers got accustom to the highly hopped beer and demanded it when they got back to England. Malty and hoppy at the same time.

Malt Base: 6 lbs. Northwestern's Amber Malt Extract & 1 lb. Muntons Light Dry Malt Extract
Speciality Grains: 16 oz. Crystal
Hops: 15 HBU Chinook (bittering) & 1 oz. Cascade (finishing)

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This was one of my first IPA kits from Brew N Grow and they even gave me a couple ounces of free whole Nugget hops locally grown. Used a few ounces for this dry hopping. Turned out fantastic. So much fresher than most I taste in bottles.

Bottling Day

2011-06-20T09:20:00.000-07:00

Here are a few pics from a bottling day a while back. Brenda made me some nice bottle cap labels. Bottling straight from the keg.

Equipment Upgrade: All grain

2011-06-20T08:53:00.000-07:00

I made the switch to all grain a while back. It's less expensive than extract. You can create more styles and recipes. It tastes a bit better. I had to upgrade some of my equipment as you will see, but I think it was worth it. I now buy my grains and hops in bulk. I wash (re-use) my own yeast! I have been brewing up a storm lately and I hope to get everyone all caught up on my MikeRoBrewery!

Happy Holiday Ale

2010-10-26T14:31:00.000-07:00

Description:

Once a year folks eat, drink and are merry. We think this is a great time to impress your friends and relatives with homemade beer. This spiced ale will make egg nog a thing of the past.

Ingredients: 6 lb. Dark liquid malt extract, 3.3 lb. Amber liquid malt extract, 8 oz. Caramel 60L, 8 oz. Special B specialty grains, 2 oz. of hops, 1 Cinnamon Stick, 1 tsp. nutmeg, 1 tsp. ginger, yeast, priming sugar and a grain bag.

Custom Yeast: White Labs Burton Ale 023

Additional Information:

Origin of Style USA
Color Dark
Gravity Level High
Hop Rating (1-4) 1

Can't wait to get started!

Kit spread out, kit in a box

Fresh ingredients equals fresh beer! Grains and extract turn over weekly at Midwest.

The small pouch contains the cinnamon, nutmeg and ginger.

Grain soak

Spent grains

Here you can see the added color a grain soak gives. Smells amazing.

Adding malt extract

Adding hops

Time to add the spices

Then the finishing hops

By this time the first hops additions have stopped floating

I run the wort through a strainer to remove all the pelletized hops

Pitching yeast directly into wort. Between 100-150 million cells, no need for a starter.

A few days later, here is the krausen

Cant wait to taste this one! Extra time may be needed for flavor mellowing. Will report back when it's ready to pour in the glass! Thanks for stopping by!

American Dream Ale

2010-10-19T17:17:00.000-07:00

Description:
Based off the old forgotten American Cream Ale style. Rich and creamy with a hint of citrus undertones.

Kit includes:
Malt Base: 3.3 lbs. Northwestern's Gold Malt Extract & 2 lbs. Munton's Extra Light SDM
Specialty Grains: 6 oz. Crystal & 4 oz. Victory
Hops: 5 HBU Cascade (bittering) & .5 oz. Willamette (finishing)
Yeast: Ale (dry)

Everyone is excited to get a new beer kit!

Let's see what's inside!

Grain soak

Liquid and dry extract

First hops

Finishing hops

Tuckered out

Muntons Nut Brown Ale - Extract-Only Kit

2010-10-19T17:05:00.000-07:00

Description:
Dark and smooth, a brown ale with a slightly "nutty" character. To really enjoy this ale serve at cellar temperature.

This is the first kit I have done that is extract-only, which means there are no hops to add as the can of extract has already been hopped. All you do is boil water and mix in the can of extract. Cool, top off fermenter and pitch yeast. Very simple. However I have not been impressed with the taste at all so far, although it has only been three weeks. I will let it age before passing judgement. I only let it ferment two weeks before moving to the keg for conditioning, which is sooner than I would like.

Update:

Fermented three weeks, keg conditioned one week. I am still not happy with the taste of the brew. Live and learn, no more corn sugar.

Kegerator Upgraded!

2010-09-21T18:48:00.000-07:00

The kegerator has been upgraded!

Added a 2nd keg and tapper handle.

Love it! Also chilled mugs and backup beer.

Belgian Wit Ale

2010-09-21T16:01:00.000-07:00

Description:

Malt Base: 6lbs Weizen (wheat) malt extract

Specialty Grains: 4oz flaked wheat, 4oz aromatic grain, 4oz cara-pils grain

Hops: 5HBU's Willamette (bittering) hops, 1/4oz Saaz (finishing) hops

Extra additives: 1Tbs coriander seeds, 1oz bitter orange peel

Yeast: Liquid Wyeast #3944

Results: This brew made for an interesting evening. Two grains (cracked) plus whole grains steeped made the house smell amazing. I found it interesting this kit contained much smaller packets of hops than usual. Near the end of the boil I added cracked coriander seeds and bitter orange peel. The coriander smelled very interesting; should be flavorful. This was the first brew I have done containing liquid yeast - 100 billion cells!

Here are all of my ingredients assembled.

Stovetop setup ready to boil

First we crack the grains, then add the flaked wheat (do not crack).

Bring the water to a boil, then take off heat and steep grains 20 mins in muslim bag.

Next we add the malt extract (sugar is food for yeast).

Stir up malt to dissolve, then return to a boil. Add hops, stir 45 mins.

Here are the coriander seeds and orange peel ready for 10 min boil.

The finished wort, ready for cooling.

The cooled wort is poured through a strainer into the fermenter bucket and tap water added to reach 5gal mark. Note the hops and other sediment in the strainer and near the drain.

Wyeast is activated by breaking inner tablet and shaking. Let sit 3-6 hours until swollen. 100 billion cells!

Add Wyeast to wort in fermenter.

Store in 70degree garage under blanket away from sunlight.

Finished Product!

Charlie Brown Ale

2010-09-10T22:29:00.000-07:00

Charlie Brown Ale

Description:
English Brown Ales were designed for generous consumption by manual laborers. A whole days nutrition in a bottle. This American version is a little darker than most English versions.
Malt Base: 6 lbs. Northwestern's Amber Malt Extract
Specialty Grains: 6 oz. Crystal & 4 oz. Chocolate
Hops: 10 HBU Galena (bittering) & .5 oz. Cascade (finishing)
Yeast: Ale

Results: Another great evening of brewing. This brew appears lovely so far, I'm hoping it will be an agreeable substitute for an Oktoberfest for me, because I am not equipped with cold space to lager my beer. Yet. A rich brown color with delicate chocolate aroma; the Galena hops smell awesome! Should be somewhat similar to Newcastle. I accidentally returned the water to a boil for a few mins after adding the grains. Got out my Complete Joy of Home Brewing by Charlie Papazian. Seems some people prefer to boil their grains. Go figure. Charlie argues not to boil for less haze and less astringent taste, but says both go away with ageing.

And here is the final product!

Wisenheimer Wheat Ale

2010-09-10T21:56:00.000-07:00

Wisenheimer Wheat Ale

Description:
A straw colored Wheat style ale with a crisp hoppy finish. Lighter bodied and easy drinking make this a favorite summertime beer.
Malt Base: 6 lbs. Northwestern's Wheat Malt Extract
Hops: 8 HBU Willamette (bittering) & .5 oz Cascade (finishing)
Yeast: Ale

Time in Fermenter: Ongoing (target - 3-4 weeks)

Results: I actually made a double batch of this brew, which is 10 gallons total. I bought two kits and used four gallons of water in a five gallon kettle. After adding the 12lbs total of malt extract the kettle was about to overflow! Crap. So I brought out me next-biggest kettle (maybe 2gal max) and split the boil up into two batches. I mixed those two batches back together into two fermenters and pitched the yeast.

I will report back with updates on this one.

Peak Pale Ale - Extract Kit, Partial Boil

2010-09-10T21:00:00.000-07:00

Description:
Good example of an American style Pale Ale. Medium bodied light colored ale with a definite spicey hop character. The best characteristic about Peak Pale Ale is its simple drinkability.
Malt Base: 6 lbs. Northwestern's Gold Malt Extract
Specialty Grains: 8 oz. Crystal & 4 oz. Carapils
Hops: 10 HBU Target (bittering) & .5 oz. Willamette (finishing)
Yeast: Ale

Time in Fermenter: One week
Allowed to age and pressurize in keg ~few days

Results: Notice I only allowed this batch to sit in the fermenter for one week. I have learned that with ales, the fermentation is done after a few days and the beer can be kegged shortly after. Since I ran out of Novice Gold, we are kegging the Peak Pale a bit quicker than we may sometimes allow. More time allows clarity and refinement of taste. This beer is definitely hoppy and easy to drink. I have my kegerator temperature dialed in now as well as the carbonation and man am I having fun!

This Peak Pale Ale required me to crack grains and steep them in the water bringing the malt extract to a boil. Then I add hops, boil for 45 mins, add the finishing hops and boil five more minutes.

Novice Gold Ale

2010-09-10T20:38:00.000-07:00

Novice Gold Ale
Time in primary fermenter - 2 weeks
Allowed to age and pressurize in keg ~1 week

Description: Not too bitter, not too sweet with just enough cascade to leave you wanting more.
Malt Base: 6 lbs. Northwestern's Gold Malt Extract
Hops: 5 HBU's Cascade (bittering)
Yeast: Ale

Results: The boil went great, fermentation was simple. Tastes very good! Sweet taste with fresh hops. Slight caramel taste. I am amazed at how well this turned out for my first brew. Cleared up after another week in the keg, after which is was shortly all gone! Even though it was called "novice" I would happily brew this again. It was much more simple because there were no grains to steep before boiling and only one round of hops. It limits the different types of beer you can make but the taste was great.

My Personal Kegerator now with Four Taps!

2010-09-10T20:25:00.000-07:00

Here's a picture of my kegerator as it looked when I first built it. 20lb C02 tank with double gauge, single output regulator. Five gal Corney keg leads to a dispenser handle through the door of the fridge.

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Here are a couple pictures after it was expanded to TWO taps. The third keg is cold conditioning. Also some frosty mugs up top in the freezer! Notice the selection of bottles has improved slightly hehe.

Soon I will have pics up as it looks currently with four tap handles. The freezer is now filled with hops.

Setting up for the first brew

2010-09-10T20:00:00.000-07:00

I finally got into my new hobby of home beer brewing thanks to my local shop brewngrow.com. I got a basic kit for $65 and my first ingredient kit for $20.

Basic brewers kit

I ended up coming back and buying materials to set up a corney kegerator in garage! Hooray for homebrew!

Intro and Purpose

2010-09-10T19:35:00.000-07:00

Welcome! This blog is simply for the purpose of allowing me to record my home brewing experiments. We will keep track of recipes, ingredients, and observations along with pictures and anything else I find interesting. I also use Twitter and FaceBook so follow me there!