Beer #3 - Malibu Brown Ale

Posted Jan 16th 2011 | By:

More Articles By Wyrmwood (19)

1 Comments

mmmmmm So I came across this website, Culver City Home Brewing. Great stuff! One, I used to live in Culver City, so share a bond with the location and two, they don't actually sell the kits online, but they do provide a complete ingredient list for all their recipes So, decided to try a their Malibu Brown Ale. I couldn't get the recipe ingredients exactly, so here's what I purchased and brewed;
Malt Extract: Pale 6 lbs.

Grain Bill: Chocolate Malt 8 oz

Crystal 80 8 oz

Special Roast 8 oz

Hopping Schedule:

#1 Perle (7.5%) 1 oz 60 min

#2 Chinook (10.3%) 1 oz 60 min

#3 Willamette (4.8%) 1 oz 15 min

#4 Cascade (5%) 1 oz 0 min

Starting Gravity: 1.048

Yeast: Wyeast 1056 American Ale

I also added about 8 oz of corn sugar.

Quote:

Directions:
In a small pot bring 3 or 4 quarts of water to around 150 degrees (bubbles start to form on the bottom.)

Remove from the heat and stir in the specialty grains, cover and steep for 20-30 minutes.

Meanwhile, fill the large brew pot half full with water and apply heat.

When bubbles start to rise from the large pot, turn off the heat and stir in the extract.

After the grains have steeped for 20-30 minutes, pour them through a strainer into the large brew pot.

Add some hot water to the small pot and rinse the grains in the strainer.

Bring what is now called ‘wort’ to a full, roiling boil. Watch for boilovers!

Once the foaming stops, add the contents of the first hop package.

Sanitize your fermenter, strainer, airlock & stopper.

Maintain the boil for one hour, adding hops as per recipe.

When the boil is done, cool the pot in a sink until sides are cool to the touch.

Pour the wort into your sanitized fermenter, add pre-chilled water to bring it up to 5 gallons at about 75 degrees and pitch the yeast.

Ferment in the temperature range recommended above.

This recipe called for steeping and straining the grains into the primary fermenter (rather than steeping them with a cloth bag directly in the primary fermenter). I was interested to try this method to see if there would be better grain saturation, but I inadvertently dumped some of the grains directly in the wort! Hopefully, this will not negatively affect the beer and all the grain "chunks" will settle and disappear with racking. My basement smelled of sweet barley and hops and my laundry room now smells of pungent hops! I've never used a liquid yeast before, so I'm used to one bubble every few seconds during "active" fermentation, but this wyeast literally gulps every few seconds! Glug, glug, glug, glug, glug... Maybe this is normal for liquid yeast, but I am very impressed with this active fermentation. I sanitized my hydrometer and dropped it right in, so have not actually sampled this yet, but am very excited... Brew day: Saturday, January 15, 2011. OG: 1.048 (1.051 temp corrected) Wednesday, January 19, 2011 SG: 1.012 That was a surprise! I'd imagine it's done! tasted great!! ABV~5.1 Thursday, January 20, 2011 SG: 1.012 Racking day: Friday, January 21, 2011 SG: 1.012 Bottling day: Saturday, January 29, 2011 FG: 1.012 ABV: ~5.3 (with priming sugar) I added 3 oz to the 5 oz bag of corn sugar in an attempt to increase the carbonation. We'll see how that works out.

Posted in

Tweet

1 COMMENTS

Posted:

January 25, 2013 • 01:25 PM

Hey! Nice write up! I live down the street from CCBS, took their brew class last week. I'm stopping in tonight to pick up ingredients for their Sunset Blvd Amber Ale!

Newest Threads

FOLLOW US ON