I tried using Beano as a way to lower the carbs in my beer. Looks like it works because the gravity did get lower with the Beano. Here's the recipe printout from my Promash program,


03-07-2008 Beano Experiment # 1

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Friday March 07, 2008
Head Brewer: Ben Evert
Asst Brewer:
Recipe: Beano Experiment # 1


Recipe Specifics
----------------

Batch Size (Gal): 2.50 Wort Size (Gal): 1.00
Total Grain (Lbs): 5.00
Anticipated OG: 1.065 Plato: 15.88
Anticipated SRM: 7.7
Anticipated IBU: 35.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Actual OG: 1.062 Plato: 15.21
Actual FG: 1.010 Plato: 2.56

Alc by Weight: 5.38 by Volume: 6.87 From Measured Gravities.
ADF: 83.2 RDF 69.1 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 61 %
Anticipated Points From Mash: 15.90
Actual Points From Mash: 13.00


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
70.0 3.50 lbs. Light Liquid Malt Extract 1.035 7
10.0 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
10.0 0.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
10.0 0.50 lbs. Vienna Malt America 1.035 4

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Cascade Pellet 5.60 35.3 60 min.
1.00 oz. Fuggle Pellet 4.40 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1 Tablespoon Irish Moss Fining 15 Min.(boil)


Yeast
-----
Dry Yeast

Recorded Actuals - Measurement Taken In Kettle:

Recorded Volume (Gal): 2.50
Recorded OG: 1.062 Plato: 15.21


Fermentation Specifics
----------------------

Pitched From: Dry Pack
Primary Fermenter: Plastic
Primary Type: Closed
Days In Primary: 7
Primary Temperature: 64 degrees F



Bottling/Kegging Specifics
--------------------------

Bottling Date: Saturday April 12, 2008
Desired Carbonation Level: 2.30 Volumes CO2
Fermentation Temperature: 68 F

Amount In Bottles: 1.50 Gallons
Days Conditioned: 0
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 1.16 Oz
Amount of Liquid Added: 0.14 Gal


Fermentation Notes
------------------

Added beano (1 tablet) March 11 - hydro reading 1.020, Transferred to secondary 3/18 hydro reading 1.014, added whiskey soaked oak chips. final reading 1.010

Notes
-----

Secondary ferment over whiskey soaked oak chips. Beano added during secondary. Total drop in gravity with Beano .010

During the past week, I have been working on a bottling experiment. For the experiment, I designed a simple American Amber Ale recipe using dry malt extract and speciality grains. I will have more about the experiment in a future post.

Makes 3 gallons

Ingredients:

5 ounces Crystal Malt 40
4 ounces Cara-Pils Malt
1 ounce Chocolate Malt
3.5 pounds Light Dry Malt Extract
1 ounce Galena hops
1 packet dry yeast
Irish Moss

Procedure:

Crush grains and steep for 1 hour. Strain and pour into brew pot. Add the dry malt extract and bring the wort to a boil. Add 1/2 ounce of Galena hops. Boil for 60 minutes and at the 40 minute mark add Irish moss. Add 1/2 ounce Galena hops to your primary fermenter. Chill wort and pour into fermenter. Pitch yeast and allow to ferment for 3 to 7 days. Bottle and enjoy.


Technorati Tags: Beer, Ale, Recipe, American, Amber, Draft, Experiment

I usually post every Monday a new recipe but since yesterday was September 11th, I felt that it should be a day to remember instead of a day doing beer recipes. This recipe is one out of my vault and is called Gold Beer. Not because you use gold to make it, but more the color of the beer. Most of use homebrewers find that our friends and neighbors usually shun away from amber or dark colored beers, so here is one that they would even quaff down.

Gold Beer Recipe

8 pounds Extra Light Malt Extract (I used 2 cans of Alexander's Extra Light)

8 ounces Crystal Malt 20

8 ounce Cara-Pils Dextrine Malt

6 ounces Crystal Malt 40

1 ounce Cascade hops

1 ounce Saaz hops

Irish Moss

Original Gravity 1.056

Finished Gravity 1.014 - 1.020

1 packet Lallemand Doric Yeast

Crush the crystal malts and the dextrine malt and simmer in 1 gallon of water for 1 hour

Strain the grains and add the wort to your brew kettle along with 1 gallon of water

As the wort begins to heat up, slowly stir in the malt extract

After the wort begins to boil, add the 1 ounce of Cascade hops and boil for 45 minutes

Once the wort with the Cascade hops has boiled for 25 minutes, add the Saaz hops and the Irish moss

Chill the wort and add to your fermenter along with an additional 2 gallons of water

Take your hydrometer reading. If the Original Gravity is greater than 1.062 add a quarter gallon of water and retake reading

Pitch the yeast. I generally use the Doric yeast, but use whatever you are comfortable with

At this stage, I open ferment for the first 12 hours, then close fermentation for about a week

After about a week, take another hydrometer reading and if the beer is between 1.014 - 1.020 either bottle or rack to a secondary fermenter

If you want to make a lighter colored beer, cut back on the crystal malts by only adding half of them

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Technorati Tags : Beer, Homebrewing, Gold, Recipe

This is one of my first recipes that I designed and actually wrote down. The term double is more for the number of pounds of grain or equivalent per gallon of water. For example, 2 pounds of grain per gallon of water = double. It's a pretty simple recipe and was hopped up. If you wish to tone down the hops, then cut the boil time by 1/2.

Double Ale

Ingredients:

3 1/2 lbs Amber Malt Extract

8 oz Crystal Malt Grain

4 oz Pale Malt Grain

4 oz Oat Grain

1 oz Cascade Hops

1 oz Fuggle Hops

1/2 Teaspoon Irish Moss

1 packet Muntons Ale Yeast

3/8 cup Corn Sugar (priming)

Date Brewed: March 21, 2001

Original Gravity: 1.049

Pitching Temp: About 100 degrees

Primary Fermentation: 1 week at 64 degrees

Procedures:

1. Steep Grains for 1/2 hour

2. Strain grains and add to brew pot along with 1 gallon water

3. Add Malt Extract and allow to boil

4. When wort begins to boil, add 1/2 of the Hops and boil for 1 hour

5. After 1 hour, remove hops and add the other 1/2 of hops, boil for 1/2 hour

6. Last 15 minutes of boil, add Irish Moss

Notes: Cascade hops 7.3%, IBU's around 60, more of an IPA.

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Technorati Tags : Beer, Homebrewing, Homebrew, Recipes

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With lawmower season upon us, now is the time to brew a lighter style of beer. This is and original recipe that has been generated using Promash software. The grains in this recipe are to be crushed and steeped for about and hour. Add the Irish moss when you put the second batch of hops in and allow to ferment for about a week.

This is a good base recipe to use to make other beers, so experiment with it.

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

03-A Light Ale,

Blonde Ale

Min OG: 1.045

Max OG: 1.060
Min IBU: 15

Max IBU: 33
Min Clr: 2 Max Clr: 8

Color Yellow Gold

Recipe Specifics
----------------

Batch Size (Gal): 5.00

Wort Size (Gal): 3.00
Total Grain (Lbs): 6.00
Anticipated OG: 1.051

Plato: 12.65
Anticipated SRM: 6.3
Anticipated IBU: 18.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 30 Minutes

Grain/Extract/Sugar

---------------------------------------------

5.00 lbs. Light Dry Malt Extract

.50 lbs. Crystal 10L
.50 lbs. Cara-Pils Dextrine Malt

Hops

-------------------------------------
1.00 oz. Cascade Pellets for 30 min.
1.00 oz. Fuggle Pellets for 20 min.

Yeast
-----------------------------------

Lallemand Doric

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Technorati Tags : Beer, Homebrew, Blonde, Ale

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