Greetings all,
My name is Hairyboar aka Hairy Boar Brewery, aka T, I've been lurking for a while gleeming information on all the Einstein-esk home brewers who grace this page. So to start, thank you all for your info and flubberys that have helped me not make the same mistakes, This Home Brews for you!
On to the brewing. To start I am an amateur chef, really a construction project manager who cooks on the side, but really I love to cook and now brew.
I brewed my first recipe four weeks ago, a Dry Irish Stout (aka "Coal Miner's Irish stout"). French oak and Irish wiskey infusion. Batch came out with 4.5 gallons on my poor sparging abilities and then add my starter which was about an inch thick cake in a gallon jug and BOOM here come the BOOM! lost almost half a gallon in foam. But whatever thats life and learning. Opened one just now and it came fair, give it a few months and it should age well.
Next is the Good Friday Smoked Porter, which its name says it, brewed on Good Friday. I love flavors, textures and am really ambitious, it's my own recipie. I know kinda bold for my second brew, first all grain, but it was not for a lack of study. I sent a few hours tasting grains in "Beer, Wine, and Cheese Making" in Woodland Hills, CA, shout out! And after looking at 4 or 5 recipies I came up with the following,
6lb Munich Malt
.75lb Scottish Chocolate Malt
.75lb Black Patent Malt
.5lb Crystal 40 malt
2.5lb Belgian Pilsnet Malt
8 oz Beechwood Smoked Malt
4 oz Peat Smoked Malt
.5lb Belgian Special B
.5oz Target @ 60
1oz Northdown @ 20
.7oz Challenger @ 20
Wyeast 1318 London #3 in a 1 gallon starter, racked off to 3 cups.
Wort had good notes to it and came up at my target 1.063 during Brew.
75% efficency
This is a short primary and secondary with a loooooooong bottle age. So we will see. Thanks again guys you have been a huge help.
Back to babysitting my primary.
T
Hairy Boar Brewery
My name is Hairyboar aka Hairy Boar Brewery, aka T, I've been lurking for a while gleeming information on all the Einstein-esk home brewers who grace this page. So to start, thank you all for your info and flubberys that have helped me not make the same mistakes, This Home Brews for you!
On to the brewing. To start I am an amateur chef, really a construction project manager who cooks on the side, but really I love to cook and now brew.
I brewed my first recipe four weeks ago, a Dry Irish Stout (aka "Coal Miner's Irish stout"). French oak and Irish wiskey infusion. Batch came out with 4.5 gallons on my poor sparging abilities and then add my starter which was about an inch thick cake in a gallon jug and BOOM here come the BOOM! lost almost half a gallon in foam. But whatever thats life and learning. Opened one just now and it came fair, give it a few months and it should age well.
Next is the Good Friday Smoked Porter, which its name says it, brewed on Good Friday. I love flavors, textures and am really ambitious, it's my own recipie. I know kinda bold for my second brew, first all grain, but it was not for a lack of study. I sent a few hours tasting grains in "Beer, Wine, and Cheese Making" in Woodland Hills, CA, shout out! And after looking at 4 or 5 recipies I came up with the following,
6lb Munich Malt
.75lb Scottish Chocolate Malt
.75lb Black Patent Malt
.5lb Crystal 40 malt
2.5lb Belgian Pilsnet Malt
8 oz Beechwood Smoked Malt
4 oz Peat Smoked Malt
.5lb Belgian Special B
.5oz Target @ 60
1oz Northdown @ 20
.7oz Challenger @ 20
Wyeast 1318 London #3 in a 1 gallon starter, racked off to 3 cups.
Wort had good notes to it and came up at my target 1.063 during Brew.
75% efficency
This is a short primary and secondary with a loooooooong bottle age. So we will see. Thanks again guys you have been a huge help.
Back to babysitting my primary.
T
Hairy Boar Brewery
