Registered: Aug 2000
Location: Shreveport, LA
Posts: 2947

BEER, WONDERFUL BEER

Teach A Friend to Homebrew Day November 4th!!

St. Louis Golden Lager (All Grain)

Two of the classic American light lagers are formulated from only the best malted barley, the finest rice, and the choicest hops. Different processes, yeast strains and fermentation temperatures create the variation from one brand of American light lager to another. Here’s a basic recipe that will allow you to brew an American light lager unique to your brewery and lager yeast strain. Low in bitterness, malt flavor and body, this might be a beer you enjoy drinking because you made it. Of Coors, it may make you Weiser too.


Ingredients for 5 gallons (19 l.)
5 lbs. (23 kg.)two-row American pale lager malt
2 lbs. (0.91 kg.) white rice
1/4oz. (7 g.) American Perle hops (boiling): 2 HBU
0.3oz. (8.5 g.) American Hallertauer hops (boiling) 1.5 HBU
0.2 oz. (15.7 g.) American Ballettauer hops (aroma)
1/4tsp. (1g.) powdered Irish moss
Lager yeast: American Pilsener type
7/8c. (207 ml.) corn sugar (for bottling)
Water used in this recipe should be very soft, low in carbonates,with about 50 ppm calcium.

BUs: 15
Color: 2-3
OG: 1.040-1.044 (10-11)
PC: 1.006-l .010 (2.5-3.5)

Using a malt mill, adjust the grinder in order to crush the rice into small particles. The goal is to break the rice into pieces that are one-fourth to one-fifth the size of the whole grain. Combine the 2 pounds of rice with 1 gallon (3.8 l.) water and boil for 15 to 20 minutes.
Using a protein-developing step mash, add 1 more gallon (3.8 l.) of water to the cooked rice in order to achieve a temperature of
130 degrees F (54.4 C.) Then add the crushed malt, stabilize at 122 degrees F (50 c.) and hold for 30 minutes. Then add 1.25 gallon (4.7 l.) of boiling water. Stabilize at 148 to 152 degrees F (64-67 C.) and hold for 60 to 80 minutes or until conversion is achieved Add heat and mash out to 165 degrees F (74 c.).
Sparge with about 3.5 gallons (13.3 l.) of 170-degree F (77 c.) water. Add more water (do not oversparge) to brewpot to make an initial extract volume of 6 gallons (22.8 l.). Anticipate evaporation of about 3/4 gallon (2.9 1.).
Add boiling hops and boil for 49 minutes. Then add Irish moss and boil for an additional 5 minutes. Total boiling time is 60 minutes. Turn off heat. Add aroma hops and let steep for 2 to 3 minutes before removing hops and chilling the hot wort. Use your own preferred procedures to rermove hot break trub before chilling or pitching yeast.
Pitch yeast when cool, and ferment at temperatures between 50 and 35 degrees F (10-13 c.). After about four to five days transfer the beer into a secondary fermenter and lager at 40 to 49 degrees F (4-7 c.) for three to four weeks. Bottle.

http://www.beertown.org/AHA/homebrewing.htm

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"Never underestimate the power of human stupidity." -Robert Heinlein

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Registered: Jul 2000
Location: sydney
Posts: 2202

ok , thats it ! i gonna go now and buy one , thanks TEFL

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Registered: Aug 2000
Location: Shreveport, LA
Posts: 2947

Homwbrewing is alot easier than you'd think it would be. Give it a try, you might like it!

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"Never underestimate the power of human stupidity." -Robert Heinlein

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Registered: Jul 2000
Location: Essex, England
Posts: 4523

American lager is what I imagine weak, watered-down piss to taste like!

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I don't have to sell my soul,
He's already in me.
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Just because I'm paranoid it doesn't mean that they aren't watching me!
*
No sugar thanks, I'm sweet enough already!
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Stellar rules my ass!

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Registered: Sep 2000
Location: NC/USA
Posts: 558

Fuck, who cares? If it has alcohol content, I'll drink it!

Hell, I'd do a shot of sterno if I had a chaser!

(No, I'm not serious)

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Registered: Jul 2000
Location: sydney
Posts: 2202

maybe it s fun to brew your own beer, but i m way too lazy to even read the instructions. now if it was for making whiskey, perhaps ...

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Registered: Aug 2000
Location: Shreveport, LA
Posts: 2947

quote:

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Originally posted by Rav:
American lager is what I imagine weak, watered-down piss to taste like!

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Registered: Oct 2000
Location:
Posts: 37

You guys need to track down my local bevvie, Coopers Sparkeling Ale, truely a brew to be dealt with! Full of cloudy, chunky goodness and enough alkihol to kill your average Americano. They also release it as a home brew for the D.I.Y, motivated type people.

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"Life is short but hard like a body-building elf"

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Registered: Sep 2000
Location: NC/USA
Posts: 558

quote:

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Originally posted by iglo:
maybe it s fun to brew your own beer, but i m way too lazy to even read the instructions. now if it was for making whiskey, perhaps ...

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Registered: Jul 2000
Location: Essex, England
Posts: 4523

quote:

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Originally posted by Timeenoughforlove:


Americans are on to one major thing about beer that the rest of the world needs to learn: IT'S MEANT TO BE DRANK COLD! No exceptions. Drinking warm beer is the rankest thing I can think off. Trust me on this, you haven't lived until you and some friends have split a 12 pack of Miller that has been sitting in the trunk of a car on a scorching July day. The very memory of it gives me the creeps. How in the hell does the rest of the world do it?

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Registered: Jul 2000
Location: sydney
Posts: 2202

by the way , watch me drinking bought beer
http://62.155.234.164/guest.htm

streaming streaming , hope i dont crash though
oh and please tell me if it works for you ..

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Registered: Jul 2000
Location: sydney
Posts: 2202

http://62.155.234.128/guest.htm

i crashed

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Registered: Aug 2000
Location: Shreveport, LA
Posts: 2947

It worked for me. Kinda looked like the image I get from my old Pixelvision camcorder.

Rav, I'd always heard that you folks in Europe drink it warm. Of course, the last person that I heard that from was Polish, so........who knows?

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"Never underestimate the power of human stupidity." -Robert Heinlein

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Registered: Jul 2000
Location: sydney
Posts: 2202

it s just a matter off time until i crash again , but woohooo it works !!!
is that you , TEFL, who is watching me ?

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Registered: Aug 2000
Location: Shreveport, LA
Posts: 2947

I was for a bit. Seen ya get up and go for another cold one. Watching ya smoke those cigs was making me jones, I'm all out and about to smoke the house plants. Damn I need a cigerette!

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"Never underestimate the power of human stupidity." -Robert Heinlein

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Registered: Sep 2000
Location: The Bottom of the Toyem Pole
Posts: 9454

Thing of it is, there really isn't much involved to it. I've only made one batch, but you boil up the ingredients, let it settle, bottle it up and wait. There is a little more than this involved, but most of it is waiting. Very little effort involved, honestly. And the end result is sooooo satisfying.

Just like growing mushrooms.

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It's either YAHWEH or the hiway

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Registered: Jul 2000
Location: Bangor, ME
Posts: 10173

damn post the process of making guinness and i will try it



Rav, im convinced that is why the english have bad teeth, warm beer. goes straight to the dome
its true warm beer doesn't have to warm up to be processed like cold beer so you get drunk quicker

Registered: Jul 2000
Location: Delaware
Posts: 5709

My husband brews his own beer. It took about 3 tries to get it right, but once he did, it turned out great

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Registered: Aug 2000
Location: Shreveport, LA
Posts: 2947

quote:

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Originally posted by AlcoholSoopaFiend:
damn post the process of making guinness and i will try it

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Registered: Aug 2000
Location: Shreveport, LA
Posts: 2947

Slickrock Imperial Stout (Malt Extract)
Ingredients for 5 gallons (19 I.)

3lbs. (.36 kg.) plain dark malt extract syrup
2lbs. (0.9 kg.) plain amber malt extract syrup
4lbs. 1 82 kg.) Mountmellick brand Irish Stout kit malt extract syrup
1lb. (0.45 kg.) 40-80 Lovlibond dark crystal/caramel malt
1/2lb. (40.23 kg.) black roasted malt
1/2lb. (0.23 kg.) roasted barley
2.3oz. (65.3 g.) Perle hops (boiliflg): 16 HBU
1.2 oz. (34 g.) Styrian Goldings hops (flavor): 6HBU
1.5 oz. (42.6 g.) Cascades hops (aromal)
4tbsp. (45 g.) gypsum (calcium sulfate) if soft water is used
1/4 tsp. (1 g.) powdered Irish moss
Ale yeast
3/4 c. (l78 ml.) corn sugar or 1 1/4 C. (296 ml.) dried malt extract (for bottling)

BUs:65
Color:>50
0G 1.078-1.082 (19.5-20.51)
FG: 1.014-1.018 (3.5-4.51)


Add the crushed crystal malt, chocolate malt and roasted barley to 2 gallons (7.6 l.) of 150-degree F (66 c) water and hold for 30 minutes. Remove the grains with a strainer and add malt extract, gypsum (if using very soft water) and boiling hops. Boil for 60 minutes, then add flavor hops and Irish moss and boil for an additional 5 minutes. Turn off heat. Add aroma hops and let steep for 2 to 3 minutes before sparging the hot wort into a fermenter partially with cold water Pitch the yeast when cool, and bottle when fermentation is complete.

The 3 Percent Factor-Guinness (Your Option)

The legendary Guinness Stout has a uniqueness all its own. There's good reason for this. Even though Guinness is brewed under contract by hundreds of breweries worldwide, there is one "secret" ingredient added to virtually every batch. This secret ingredient is soured double-strength Guiness. It is pasterized before adding it to every batch at a rate of about 3 percent (sonetimes up to 4 percent) of the total volume. Its addition helps assure a uniquely tangy Guiness characer as well as a dense, creamy head,
How can you duplicate this process; or, rather. come close? Brew a 1.070 (17.5) batch of stout with 10 percent flaked barley as one of the ingredients. Fully ferment it and then add Lactobacillus and acetobacter (vinegar) bacteria cultures. You will need to aerate the finished beer in ordar to provide necessary oxygen for acetobacter to metabolize the beer and "vinegarize" some of the brew. These bacterial cultures are unpredictable, so you may have to experiment, but luckily you can do it with small batches.
Sound wretched? It will be. But you are going to add no more than 1/2 quart (o.51) to a 5 gallon (19 l.) batch of stout. Holding it at 170 degrees F (77 C) for 30 minutes will suffice.


Yum Yum! And foreigners say American beer is rank! HA!

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"Never underestimate the power of human stupidity." -Robert Heinlein

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Registered: Oct 2000
Location: canadian rockies
Posts: 1526

I am suddenly very thirsty. Hmmmmmmm

Deuchars IPA. The greatest real ale ever drawn.
thanks for the recipe Time. I'm gonna give it a go.


okay.

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Registered: Aug 2000
Location: Shreveport, LA
Posts: 2947

Let us know how it turns out Bowmore

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"Never underestimate the power of human stupidity." -Robert Heinlein

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Registered: Aug 2000
Location: Cnafilornia
Posts: 405

Beer is a fucking repulsive substance.

That being said, the only beer that I have ever consumed without wanting to grimace every time I swallowed, was a beer that I sampled in Germany several years ago. Oddly enough, the stuff came from Belgium (I have never been there). It was called Gulden Drak, and was packed in a tiny, white 8 or 10oz. bottle. Don't scoff. This stuff was, at least, 9 or 10% by volume and it came at you like it was easily twice as strong as that. The thing that really impressed me about it was that the stuff coming out of the bottle actually TASTED GOOD. It really did. Not bitter (Stout), not pissy (Bud), not too grainy (heffe-weisse), it was just cool creamy goodness from the first swallow to the last. Sort of like an ice-cold cream soda without the sweetness (does that make sense?). Anyway, I've never run across it anywhere here in the states. If you have a friend that can find you a bottle or two, and you are a true beer-man, you MUST try this stuff. Just once. Trust me.

Here ends the extent of my beer-lore.

redguard@blackvault.com

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Registered: Oct 2000
Location: canadian rockies
Posts: 1526

Beer:

Beverage of the proletariat.

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