This Months Beer is Sam Adams

In celebration of my October trip to the Sam Adam's Brewery, I decided to clone their famous Boston Lager Here is what you need:

9lbs 2 Row Single pale malt
1/2lbs 60L US crystal Malt
2oz Tettnanger Hops
3/4oz Hallertau Mittlefru Hops
1tsp Irish Moss
Wyeast 2206 Bavarian Lager Yeast

How you do it:
Mash Schedule:

Put all the malt in your mash tun crushed and add water to heat to ~122F for 30 mins. After which raise temp to 150F for 60 mins. For this use ~1/3 quart per pound of malt. Sparge at ~170 with 5 gal water and drain into brew pot.

Boil:

Bring your wort to a boil and add 1 1/2oz Tettnanger Hops. Boil for 45 mins then add 1/2oz Hallertau Mittlefru hops and irish moss. After 10 mins add the last 1/2oz Tettnanger Hops and remove from heat. Let your wort stand for 5 mins. Cool and strain into primary fermenter. Once primary fermentation is complere (5-7 days) transfer to secondary fermenter or remove trube and add the last 1/4oz Hallertau Mittlefru Hops. You can use 1 1/4 cup extra light Dried Malt extract, or muttons KreamX for conditioner. OG should be between 1.049-1.052 and FG 1.011-1.013. Happy Brewing!!

I'm back!!

Well I was in Afghanistan for a while but now I am back!! And Already I have made a few batches of beer. Here is my recipe for a Cherry Weizen (this beer will be debuted at PartEnormous 3).

2 lbs Crushed White wheat
4 lbs Breiss Belgian Wheat Malt extract
1 tbs Gypsum
1/2 oz Centenial Hops (Bittering)
2 Oz Cascade Hops (aroma and taste)
White Labs American Hefeweizen Yeast
4 Oz Orange Peel
4 Oz Natural Cherry Flavoring
Muttons Cream X heading and priming mix

Start with 3 gal in the brew pot. Add white wheat in hop sock or cheese cloth and let seep until 165 degrees. Once at 165 turn off heat and let sit for 30 mins. Remove grains and press out all the grainy goodness and bring to a boil. Once boiling take off the heat and add the malt extract. Once disolved return to heat and bring back to a boil. Once boiling again add the centenial hops and gypsum. Boil for 60 mins then add 1 oz cascade hops, boil for another 30 mins and add the other 1 oz. Take off heat and let seap for 5 mins. Transfer wort to primary fermenter and add water to bring mixture to 5 gal. Original Gravity should be around 1.045. Once at 70 degrees pitch yeast, cover and add air lock. Let sit in cool place for 4 days or until primary floctulation is done. The tranfer to a secondary fermenter. Once transfered to the secondary add the Orange Peel. Continue to let ferment until complete 1-2 weeks. Once complete Tranfer to bottleing bucket and add cherry flavoring and priming mix. Bottle and in about 4 weeks you should have a delicious brew!!

Beer of the Month

This one is my own creation!!
DAAC Honey Lager

12 oz German Pilsner Malt
12 oz Cara Foam Malt
6.6 lbs Muttons Light Malt extract
2 oz Vanguard Hops
2 cups Honey
2 Tbs Irish Moss
5 oz Dextrose w/ heading powder
White Labs Pilsner Lager Yeast
5 Gal Water


Put 2 Gal hot Water into brew pot and turn up heat to Med High. Add 6.6 Lbs of Malt extract and all grain malt (In hop sock) into pot. Bring to a boil over 30 mins. After it beings to boil Remove and discard Hop Sock. Add 1 oz Hops at this time and boil for 40 mins. After 40 mins add 2 Tbs of Irish Moss and 1/2 oz Hops and 2 cups of Honey. Boil for another 20 mins. Remove from heat and add last 1/2 oz of hops. Let saturate for 10 mins. Once time is up transfer to your Primary Fermenter with the other 3 gals of water, and let cool to 75 degrees. Airate the wort, then Pitch the yeast!! Attach air lock and let ferment for up to 7 days. On the 7th day or after consecutive Hydrometer readings transfer your beer to a bottleing bucket and add 5 oz dextrose. Airate the beer and bottle. Will be ready to drink in 4-7 days!

Remember me

Mikey Graduates

My cousin in-law Just graduated from basic training at Ft. Benning, GA. We took a road trip up there to see him. It was a great trip and was nice to return to the old fort. Anyway here is a Pic.

Great Woodsball

I recently had the opportunity to play ball with one of the great woodsball teams in the area. Team Hogan. Sponsored by tippman and orbital paintball, these guys know what it is like to play in the woods. I was sponsored by Cliff, and invited to play for the day. I must say it was a great time. Though I didn't get to show my skills at airball, playing in the woods is truly a humbling experience. Thanks to the guys at Team Hogan and Orbital Paintball for putting on a good time!

www.teamhogan.us

Beer Recipe of the Month

DAAC Red

Based off of the Tampa Brewing Company's Red Eye Amber Ale

What you need:

6.6 Lbs of Amber Malt extract

8oz Cara-pils

8oz Special-B

8oz Crystal 90

1oz roasted Barley

1oz Liberty Hops

1oz Williamette Hops

1oz Cascade Hops

1oz Amarillo Hops

2tsp Irish Moss

1tsp Gypsum

5oz Dextrose

Ale Yeast (I used WY East 1028 London Ale)

How to do it:

put 1 1/2 gal water into your brew pot. Place 3 1/2 Gal cold Water into your fermentation vessel. Put all the grains into a hop sock and add to the 1 1/2 gal water and slowly bring to a boil. When the water is just about to boil 200 degrees F take the grains out and discard. Add 1 oz liberty Hops and 1 tsp gypsum (if you have hard water). After 40 mins of boiling add the malt and irish moss, and willamette hopps. Boil for another 20 mins and take off heat. Add the cascade hops. Let sit for 10 mins. Cool wort and add to 3 1/2 gal in your fermentation vessel. Add Yeast. Whisk for 3 mins at least. Add lid and air lock After 7 Days Transfer to 2nd fermentor and dry hop with 1 oz amarillo hops. Wait 4 days then bottle. Prime with 5 oz dextrose. Ready to drink in 21 days.

OG between 1.045-1.055

FG between 1.010-1.012