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Old 05-28-2011, 03:16 PM   #1
Cap'n Jewbeard
 
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Apr 2006
Baltimore
Posts: 924
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Recipe Type: Partial Mash   
Yeast: White Labs California   
Yeast Starter: none   
Additional Yeast or Yeast Starter: none   
Batch Size (Gallons): 5   
Original Gravity: [Forgot!]   
Final Gravity: [Not tested yet]   
IBU: Unknown   
Boiling Time (Minutes): 55   
Color: Not sure yet   
Primary Fermentation (# of Days & Temp): 7; about 70 degrees F   
Secondary Fermentation (# of Days & Temp): none   
Tasting Notes: [Not yet finished]   

Haven't bottled yet, but it looked promising when it went into primary:

3.3 lbs light LME
2 lbs. light DME
1 lb honey (clover in this case)
.5 lb crystal 20 malt
.5 lb honey malt
.5 lb carapils
.5 lb American 6-row
1 oz. Cascade hop pellets
1 oz. Saaz hop pellets
2 sticks cinnamon (3 inches each)
2 vanilla beans, split open
7 whole cloves
White Labs California yeast
1 tsp Irish moss

1) Steep grains in mesh bag in 1.5-2 gallons water at 155F for 30 minutes
--(in practice, my temp started out higher but fell to 155 over time. I just got an outdoor burner, and that thing is HOT).

2) Turn down heat; remove grains and "sparge," putting the grains in a strainer over the brewpot and pouring hot water over them until the water is clear.

3) Add both malt extracts, stirring until completely dissolved

4) Return pot to boil, add 1 oz Cascade; boil for 45 minutes

5) With 15 minutes left, add 1 tsp Irish Moss

6) Add 1 cinnamon stick and 1 vanilla bean in a hop bag (I used a tied-off bundle of cheesecloth) and continue boiling for 10 minutes

7) With 2 minutes left, add 1 oz Saaz hops

8) Turn off heat (after 55 minutes total boil), and put in another packet with 1 vanilla bean, 1 cinnamon stick, and 7 cloves); let steep for 15-20 minutes

9) Transfer wort to fermenter (you can make a cyclone to keep the hops out, but not a big deal); add cold water and/or ice to make 5 gallons

10) Pitch yeast when wort is between 70-80 F

11) Check that fermenting is done after 7 days, then prime and bottle. (I did not do a secondary here).

12) Let sit 2-3 weeks in bottle. This beer will (probably) do well over a course of several months, so don't rush to drink it all, even though you might want to!
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Lion's Den Brewing

Primary/Lagering: April-zen Festbier
Drinking: Starburn Spiced Amber
Drinking: Regulus Rye/Wheat with a bite
Drinking: George Takei's O My-bock

 
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Old 06-18-2011, 07:28 PM   #2
Ace_Club
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Sep 2008
Chicago, IL
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Looks good! Let us know how it turns out.
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Old 09-14-2011, 04:30 AM   #3
wittmania
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Oct 2010
Lincoln, NE
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So... how did this turn out?
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Old 04-07-2013, 05:09 AM   #4
Cap'n Jewbeard
 
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Apr 2006
Baltimore
Posts: 924
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Turns out it was really tasty! I don't remember tasting notes now but people were fans. It could easily be the house brew here if I work out an AG version.
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Lion's Den Brewing

Primary/Lagering: April-zen Festbier
Drinking: Starburn Spiced Amber
Drinking: Regulus Rye/Wheat with a bite
Drinking: George Takei's O My-bock

 
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