filbert
Member
Hi, All . . . I broke out my -- um -- six-year-old? brewmaking equipment this last March (which I actually acquired to brew some hard cider--that turned out reasonably well, thank you), went out, bought some new liquid malt extracts and some yeast packets (and a couple more carboys and airlocks) and whipped up the following:
Filbert's Light (two batches)
3.3 lbs Munton's American Style Lager Beer malt/hops extract
Yeast from the Munton's kit
2 lbs sugar
2 gallons tap water, 3 gallons distilled water (in batch #1)
5 gallons distilled water (in batch #2)
Batched March 30, bottled April 21;
And:
Filbert's Cascade Amber Dark
3.3 lbs Briess CBW Traditional Dark malt extract
3.3 lbs Briess CBW Sparkling amber malt
1 lb sugar
3/4 oz. Cascade hop pellets
1 tsp. Irish Moss (clarifier)
1/2 oz. Cascade hop pellets (finishing)
Vierka Dark Munich yeast
5 gallons distilled water
Batched March 30, bottled June 11.
Both turned out quite well. The light is pretty light . . . a nice golden color, a bit darker than your commercial American beer, a bit fuller on the tongue and definitely a bit more flavor than your Buds of the world. That turned out to be about 3.4% alcohol content. Very nice on a hot summer evening. Not bad for a straight kit brew, right out of the gate.
The Cascade Amber Dark was a definite hit with a couple of friends from out of town who were visiting this weekend. We did a side-by-side taste test with a bottle of Grand Teton Brewing Company's Sheep Eater Scotch Ale, and my little Amber Dark stood up fairly well--the flavors were pretty comparable. The Sheep Eater blew me out of the water on fullness on the tongue, however, and I'm planning my counterattack even as I type. Still, it will be interesting to see if, and how the Dark will develop as it ages in the bottle, in my fairly cool basement.
I'm not exactly sure what the Dark's alcohol content is, as I screwed up the hydrometer reading when I batched it (measured it when it was still a bit too warm, I think) but it does create a quite acceptable, comfortable feeling with the world when imbibed. Which is one of the purposes of the experiment, now isn't it?
Anyway, I'm here. Hi, everyone!
p.s. I'm on the Missouri side of KC . . . Lee's Summit, to be exact . . .
Filbert's Light (two batches)
3.3 lbs Munton's American Style Lager Beer malt/hops extract
Yeast from the Munton's kit
2 lbs sugar
2 gallons tap water, 3 gallons distilled water (in batch #1)
5 gallons distilled water (in batch #2)
Batched March 30, bottled April 21;
And:
Filbert's Cascade Amber Dark
3.3 lbs Briess CBW Traditional Dark malt extract
3.3 lbs Briess CBW Sparkling amber malt
1 lb sugar
3/4 oz. Cascade hop pellets
1 tsp. Irish Moss (clarifier)
1/2 oz. Cascade hop pellets (finishing)
Vierka Dark Munich yeast
5 gallons distilled water
Batched March 30, bottled June 11.
Both turned out quite well. The light is pretty light . . . a nice golden color, a bit darker than your commercial American beer, a bit fuller on the tongue and definitely a bit more flavor than your Buds of the world. That turned out to be about 3.4% alcohol content. Very nice on a hot summer evening. Not bad for a straight kit brew, right out of the gate.
The Cascade Amber Dark was a definite hit with a couple of friends from out of town who were visiting this weekend. We did a side-by-side taste test with a bottle of Grand Teton Brewing Company's Sheep Eater Scotch Ale, and my little Amber Dark stood up fairly well--the flavors were pretty comparable. The Sheep Eater blew me out of the water on fullness on the tongue, however, and I'm planning my counterattack even as I type. Still, it will be interesting to see if, and how the Dark will develop as it ages in the bottle, in my fairly cool basement.
I'm not exactly sure what the Dark's alcohol content is, as I screwed up the hydrometer reading when I batched it (measured it when it was still a bit too warm, I think) but it does create a quite acceptable, comfortable feeling with the world when imbibed. Which is one of the purposes of the experiment, now isn't it?
Anyway, I'm here. Hi, everyone!
p.s. I'm on the Missouri side of KC . . . Lee's Summit, to be exact . . .
