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Messages - garc_mall

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General Homebrew Discussion / Re: What's Brewing This Weekend - 9/14 Edition
« on: September 21, 2012, 10:53:28 PM »
Can't brew this weekend, because I am in CO, but I am certainly drinking a whole lot of beer I can't get back home. Next weekend should be pretty busy on the brewing schedule though.

General Homebrew Discussion / Re: Newb Question - Original Gravity
« on: September 21, 2012, 04:13:22 PM »
My guess is that you have an extra pint or two in there. 2 points of gravity is nothing.

General Homebrew Discussion / Re: Breweries near BC
« on: September 20, 2012, 05:13:57 PM »
I am glad you hit boundary bay as well. If I would have known you were going to the eastside, I would have recommended you do the beer biking trail (in a car with a DD if necessary) from Black Raven to Forecasters, 12 Bar Brews, 192 Brewing, Elliot Bay Brewing, and then down into Seattle where you can hit any of the northern Seattle breweries in Greenwood, Ballard, and Fremont.

Beer Recipes / Re: Midnight Wheat
« on: September 18, 2012, 06:32:40 PM »
It has a really mellow coffee like roast. This and blackprinz are hands down the best malt you will find from briess.

How many bags of this did you end up with from NHC? I had 5-6, but my cats ate a couple bags...

oh, and I used this to adjust the color (more red) to my first flanders red. I put 1 bag (bout 1.5 oz) in 2 cups of water, cold steeped for about an hour (same as mash) and then strained and added about 1/2 to 2/3 into the wort at the beginning of a boil. It was right on the color I was shooting for.


Possibly add the midnight wheat at the end of the mash to limit the character while still getting the color.
Great suggestion, I would do this with the Chocolate malt as well.  IMO the roast flavor will clash with the Columbus hops.

In a CDA, I would actually drop the chocolate malt entirely. Bump up the midnight wheat until you hit your target color. I would also drop the crystal some and bump up the 2 row to account for the lost gravity. Then again, I hate crystal above 3/4lb per 5 gallons, and I like my CDA's and IPA's to be dry.

Maybe 22lb 2-row
          1lb C40
          1lb Midnight Wheat at sparge

I think that should get you close to your color. You might also consider doing a cold steep of the dark grains, and add that to the boil, it will extract even less roastiness.

General Homebrew Discussion / Re: Not your average homebrew article
« on: September 06, 2012, 09:25:23 AM »
Woo Hoo more women who brew!  Great to see the hobby expanding!  Is it just me or are women who brew sexy?  8)

I don't hink it's just you.  a little over two years ago a woman joined our homebrew club.  Two weeks ago, Kelly and I got married.  So, I agree with ya.

My wife doesn't enjoy brewing (I think its the clean freak in her), but she loves to drink my beer. I like to refer to her as the QC department.

General Homebrew Discussion / Re: Running out of space
« on: September 06, 2012, 09:23:12 AM »
I feel your pain, I am a homebrewer who lives in a condo as well. I have a storage unit that I store empty bottles and carboys in. In my office/brewery (3rd Bedroom), I have co-opted the closet for storing beer. I brew on the back patio, and store all of my brewing equipment other than the mash tun in the office. My next plan, once I get the funds, is to put a chest freezer on my back porch and start kegging. If you stick with bottling, I like to run to my local bottle shop, and I can usually get a few boxes for storing 22oz bottles. I usually have 10-15 gallons of beer in bottles at any time, and the only way to store all of that is to stack up the boxes. Hope this all helps.

Beer Travel / Loveland, CO Area
« on: September 05, 2012, 07:27:46 PM »
So, I am going to be spending 3 weeks in Loveland, CO for some job training. I will hopefully get a rental car (they are assigning 1 per 3 people), and I am going to try to travel on the weekends and get to some of the nearby towns. But I was hoping one of you guys could recommend me a nice neighborhood pub where I could get good food and a solid pint.

General Homebrew Discussion / Re: White House Brew Recipe
« on: September 01, 2012, 11:15:03 AM »
Someone needs to tell the White House that they don't need to secondary :D

General Homebrew Discussion / Re: White House Brew Recipe
« on: September 01, 2012, 11:05:01 AM »
Here you go:


Ale to the Chief: White House Beer Recipe

By Sam Kass, White House Assistant Chef and the Senior Policy Advisor for Healthy Food Initiatives

With public excitement about White House beer fermenting such a buzz, we decided we better hop right to it.

Inspired by home brewers from across the country, last year President Obama bought a home brewing kit for the kitchen. After the few first drafts we landed on some great recipes that came from a local brew shop. We received some tips from a couple of home brewers who work in the White House who helped us amend it and make it our own. To be honest, we were surprised that the beer turned out so well since none of us had brewed beer before.

As far as we know the White House Honey Brown Ale is the first alcohol brewed or distilled on the White House grounds. George Washington brewed beer and distilled whiskey at Mount Vernon and Thomas Jefferson made wine but there's no evidence that any beer has been brewed in the White House. (Although we do know there was some drinking during prohibition…)

Since our first batch of White House Honey Brown Ale, we've added the Honey Porter and have gone even further to add a Honey Blonde this past summer. Like many home brewers who add secret ingredients to make their beer unique, all of our brews have honey that we tapped from the first ever bee-hive on the South Lawn. The honey gives the beer a rich aroma and a nice finish but it doesn't sweeten it.

If you want a behind the scenes look at our home-brewing process, this video offers some proof.

Inside the White House: Beer Brewing

So without any further ado, America – this one's for you:

White House Honey Ale Recipe

White House Honey Porter Recipe

Download a printable PDF of both recipes.

White House Honey Porter


    2 (3.3 lb) cans light unhopped malt extract
    3/4 lb Munich Malt (cracked)
    1 lb crystal 20 malt (cracked)
    6 oz black malt (cracked)
    3 oz chocolate malt (cracked)
    1 lb White House Honey
    10 HBUs bittering hops
    1/2 oz Hallertaur Aroma hops
    1 pkg Nottingham dry yeast
    3/4 cup corn sugar for bottling


    In a 6 qt pot, add grains to 2.25 qts of 168˚ water. Mix well to bring temp down to 155˚. Steep on stovetop at 155˚ for 45 minutes. Meanwhile, bring 2 gallons of water to 165˚ in a 12 qt pot. Place strainer over, then pour and spoon all the grains and liquid in. Rinse with 2 gallons of 165˚ water. Let liquid drain through. Discard the grains and bring the liquid to a boil. Set aside.
    Add the 2 cans of malt extract and honey into the pot. Stir well.
    Boil for an hour. Add half of the bittering hops at the 15 minute mark, the other half at 30 minute mark, then the aroma hops at the 60 minute mark.
    Set aside and let stand for 15 minutes.
    Place 2 gallons of chilled water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons if necessary. Place into an ice bath to cool down to 70-80˚.
    Activate dry yeast in 1 cup of sterilized water at 75-90˚ for fifteen minutes. Pitch yeast into the fermenter. Fill airlock halfway with water. Ferment at room temp (64-68˚) for 3-4 days.
    Siphon over to a secondary glass fermenter for another 4-7 days.
    To bottle, make a priming syrup on the stove with 1 cup sterile water and 3/4 cup priming sugar, bring to a boil for five minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 1-2 weeks at 75˚.

White House Honey Ale


    2 (3.3 lb) cans light malt extract
    1 lb light dried malt extract
    12 oz crushed amber crystal malt
    8 oz Bisquit Malt
    1 lb White House Honey
    1 1/2 oz Kent Goldings Hop Pellets
    1 1/2 oz Fuggles Hop pellets
    2 tsp gypsum
    1 pkg Windsor dry ale yeast
    3/4 cup corn sugar for priming


    In an 12 qt pot, steep the grains in a hop bag in 1 1/2 gallons of sterile water at 155 degrees for half an hour. Remove the grains.
    Add the 2 cans of the malt extract and the dried extract and bring to a boil.
    For the first flavoring, add the 1 1/2 oz Kent Goldings and 2 tsp of gypsum. Boil for 45 minutes.
    For the second flavoring, add the 1/2 oz Fuggles hop pellets at the last minute of the boil.
    Add the honey and boil for 5 more minutes.
    Add 2 gallons chilled sterile water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons. There is no need to strain.
    Pitch yeast when wort temperature is between 70-80˚. Fill airlock halfway with water.
    Ferment at 68-72˚ for about seven days.
    Rack to a secondary fermenter after five days and ferment for 14 more days.
    To bottle, dissolve the corn sugar into 2 pints of boiling water for 15 minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 2 to 3 weeks at 75˚.

Kostritzer is the best! Love schwarzbier.
I thought the best was this beer:

(Self promotion again  ;D)

Man! If we can't try it, how can we recommend it? Get some distribution outside of WI :D

On a more serious note, I look forward to trying your beer when I go through WI next.

The Pub / Re: song title game
« on: August 28, 2012, 09:14:45 PM »
Train Underwater - Bright Eyes

General Homebrew Discussion / Re: Breweries near BC
« on: August 28, 2012, 05:18:00 PM »
Go to Boundary Bay. If you plan on eating, eat at Boundary Bay, and then walk over to Chuckanut for a pint. Their kitchen isn't nearly as good as Boundary Bay's, but they are within reasonable walking distance (I think about a mile). Kulshan Brewing is a new brewery up there as well, and has solid, if unremarkable, stuff. There isn't a whole lot of stuff in lynnwood, but go south or southeast, and you can find a lot of good beer.


This is your friend, read it, follow it, love it.

It has all your answers. No smoked malt. Definitely no peat malt, unless you want to see Tom cry.

Events / Re: Club Night booth pictures
« on: August 20, 2012, 10:10:55 PM »
Was there a guy in tie dye playing a ukelele adorning that booth later in the evening. Or was I drinking?


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