beer time capsule

[DrunkleJon]

Ferment 72 hours... 72 hours = 3 days. And to think we tell people to leave it in the primary for 7 times that.

I am rather intrigued as well. let us know how it turns out.

 

[45_70sharps]

Cool story. I'm interested in how the beer turns out.

Very interesting recipe. It would be interesting to see an OG reading and a FG reading on this.

 

[MollyHatchet]

Cool story. I'm interested in how the beer turns out.

Very interesting recipe. It would be interesting to see an OG reading and a FG reading on this.

+ 1, if it turns out ok, I'd like to to make a couple of gallon. I like the idea of some good old school style beer.

 

[45_70sharps]

I knew I had read something about potato beer recently.
I did a little checking and BYO magazine had an article about it.
Theirs wasn't for a simple home brew like this.
The author was talking about a retired lucky lager master brewer who spoke at an event and talked about using potatoes in World War 2 when some of the
grains were rationed.
They used dried potatoes and use them the same as any other grain in the mash.

This simple garage brew it looks a lot more interesting to me.

 

[mooshimanx]

Elucidate me if you can - is "dark malt" a historical term that has a readily identifiably meaning; i.e. was there some substance from back in the day called "dark malt" that came as a liquid?

 

[pedroheartsummer]

Ferment 72 hours... 72 hours = 3 days. And to think we tell people to leave it in the primary for 7 times that.

I am rather intrigued as well. let us know how it turns out.

generally it would be best to transfer to a secondary and let settle for clarity, but staying true to the recipe, i waited for it to stop bubbling in the primary, in order to consider it "dead," and sent it straight into the bottles.

 

[pedroheartsummer]

Cool story. I'm interested in how the beer turns out.

Very interesting recipe. It would be interesting to see an OG reading and a FG reading on this.

OG was 1.06something. i don't know why i didnt measure an FG before and after priming it. that would have been useful for calculating the ABV. oh well, next time.

 

[pedroheartsummer]

Elucidate me if you can - is "dark malt" a historical term that has a readily identifiably meaning; i.e. was there some substance from back in the day called "dark malt" that came as a liquid?

i assumed, since it was measured in quarts, that he meant something like this, but i didnt have any LME, so i converted a comparable amount of this

 

[Dynachrome]

OG was 1.06something. i don't know why i didnt measure an FG before and after priming it. that would have been useful for calculating the ABV. oh well, next time.

I may be doing something wrong, but If I know the OG before pitching yeast and the FG before I put in the bottling sugar, that is close enough for me. I'm not selling it. Close only counts in horseshoes, hand grenades, nuclear warfare, and calculating ABV? The bottling sugar should add alcohol ever so slightly.

Dark Malt Extract? BYO had this to say - along with a whole lot more info....

Malt extract had already been produced in America as far back as 1896. In fact, Muntons in Britain started importing extract from the USA in 1919. (It did not take over Fison’s until 1934.) And, as a result of a sugar shortage in the First World War, the US government had pushed the use of malt extract as a sugar substitute in baking. What this meant was that, at the onset of Prohibition, a retail distribution network for malt extract was already in existence. So, many brewers jumped on this bandwagon, including such well-known names as Schlitz, Miller and Anheuser-Busch, with the latter introducing a hop-flavored extract in 1925. And, of course, Pabst — whose Blue Ribbon extract remained as a homebrewer’s standby long after Prohibition’s demise. Indeed, Blue Ribbon stayed around until recent times, when it became the Premier brand and eventually ceased to be made in the US.

Now it is starting to come back. I'm pretty sure that is what dad used. Blue Ribbon Extract.

Yeah, that's it.

This is what it looked like.

 

[Revvy]

I may be doing something wrong, but If I know the OG before pitching yeast and the FG before I put in the bottling sugar, that is close enough for me. I'm not selling it. Close only counts in horseshoes, hand grenades, nuclear warfare, and calculating ABV? The bottling sugar should add alcohol ever so slightly.

Dark Malt Extract? BYO had this to say - along with a whole lot more info....



Now it is starting to come back. I'm pretty sure that is what dad used. Blue Ribbon Extract.

Yeah, that's it.

This is what it looked like.

We have a pretty in depth thread about that product (now made in Detroit under the name premier malt extract) that includes stuff I posted on the historical, and experiments by people using it today.

 

[Varmintman]

The bigger question I had watching that show was, could hooch be made with silage?

The answer is yes and no. The dairy I worked on as a kid had a grain silo that was sealed and the grain was put in wet so it would ferment. The cows LOVED eating that grain but oh my did it ever stink. When I say stink I mean gagging putrid god awful stink. Who would want to even try making something to drink out of that.

And yes I tasted it. Lets just say to this day I cannot even stand the smell anymore and would rather eat a skunk from the a$$ end than try eating that stuff again

 

[unionrdr]

Here's another old timer I've only posted once before,from 1924. From a brewery owned by the late "Big Al" Capone no less! http://www.brewery.org/brewery/cm3/recs/13_30.html
With the protiens in soybeans,this may well produce some serious cold break. I wonder what part of the flavor the soy grits added? Might have to try this one sometime. It's for 5.5 gallons total wort.

 

[pedroheartsummer]

truth be told, its tastier than i expected

 

[helibrewer]

My dad had a 5 gallon stone crock and I remember seeing the Blue Ribbon extract cans and maybe EDME. He kept cheescloth over it...and what I remember as about 1/8" tubing held on the surface with a floating piece of wood...I think connected to an aquarium air pump. It was 50 years ago so hard to remember...maybe it was the birth of oxygenation

Family members say it was pretty harsh...I never was able to talk brewing with him before he died, I was off deployed with the Navy by then.

I think it's great that you were able to resurect this and actually make his recipe.

 

[pedroheartsummer]

My dad had a 5 gallon stone crock and I remember seeing the Blue Ribbon extract cans and maybe EDME.

yeah, i'm pretty sure that some LME, like the old blue ribbon cans would be closer to the original.

 

[45_70sharps]

truth be told, its tastier than i expected

Nice head on that.
So, better than expected, what's it like? Is it something that you would make again if it weren't an old family recipe?

 

[MollyHatchet]

Nice head on that.
So, better than expected, what's it like? Is it something that you would make again if it weren't an old family recipe?

Yeah, what he said! :0)

 

[45_70sharps]

Yeah, what he said! :0)

I like the name. You must be near my age with a name like Molly Hatchet.
They were big in the 70's and early 80's when 38 special and Lynyrd Skynyrd were big.
Maybe between your mid 40's and early 50's?

 

[pedroheartsummer]

Nice head on that.
So, better than expected, what's it like? Is it something that you would make again if it weren't an old family recipe?

considering how little work that it took, no mash and whatnot, i will definitely make it again.

 

[MollyHatchet]

I like the name. You must be near my age with a name like Molly Hatchet.
They were big in the 70's and early 80's when 38 special and Lynyrd Skynyrd were big.
Maybe between your mid 40's and early 50's?

Yup, your right, since 1978 I saw Hatchet 27 times so far. Plenty of stories, picks,sticks autographs, pictures, and a guitar that belonged to Dave Hlubeck founder of the band. Back in the day I listen to them in my '72 Chevelle on 8-track!

Anyhow the beer looks good, I thought about trying a half batch, but maybe it would be worth doing 5 gallon, and toss it in a keg. I love old school family recipes. My grand father made wine, and my grandma made beer. My uncle told me it was the other way around but they found they were better at the other so they switched and all was good. Unfortunately no recipes are available. :0/

 

[Dynachrome]

Nice head on that.
So, better than expected, what's it like? Is it something that you would make again if it weren't an old family recipe?

That is a darn nice looking pint.

 

[Howiedw]

Definately going to try this. Any tasting notes from anyone who has tried this?

 

[pedroheartsummer]

i wish my pallet was distinguished enough to accurately and usefully describe it to you, but i can tell you this, when i make this again next, i will let it sit in the primary longer for clarity. after four weeks in bottle it was very tasty to me. i think it's clear the prescribed priming sugar is insufficient and i like that i got extra dark malt in there for priming instead.

 

[Dynachrome]

It should clear more in the bottle with time, if it lasts long enough.

 

[pedroheartsummer]

It should clear more in the bottle with time, if it lasts long enough.

its pretty clear, but with sediment in the bottom, so if i dont nail the pour, it clouds up. more time in the bottle wont help much with that

 

[Channel66]

its pretty clear, but with sediment in the bottom, so if i dont nail the pour, it clouds up. more time in the bottle wont help much with that

Actually it will, time in the bottle will compact the cake so it doesn't kick up as easy. Though just get used to pouring it like that all bottle conditioned beer will have that sediment.

 

[Howiedw]

Just picked the DME to make this. I am using 3# dark DME and saf US-05 yeast. everything else per the original post recipie. I might try adding a few hops for balance during, say, a 30 min boil? any suggestions?

I just looked through my hop supply and think that I am going to add 1/2 oz of Northern Brewer for a 30 min boil. Just something subtle to balance out all the sugars.

2-18,

Brewed this today. I did add 1/2 oz of Northern Brewer hops and did a 30 min. boil. This was the recomendation from my LHBS to balance out the sweetness. We'll see how it turns out. Who knows, this could be the next standby quick dark beer!

See you in a couple of weeks.........

 

[Howiedw]

This just gets better with a little age. After about 2 weeks in the bottle, the Maltiness is starting to mellow slightly and the small amount of hops in starting to come through. Balanced. Not too hoppy, not too Malty. The next time I make this, I will more than likely up the hops to .75 oz, and then keg it for aging. This would be a great one to cristen the kegaradio once i complete it!

 

[bigbeergeek]

There were hops in the recipe?

 

[Dynachrome]

its pretty clear, but with sediment in the bottom, so if i dont nail the pour, it clouds up. more time in the bottle wont help much with that

Yeah, the yeast cake gets more solid and has less tendency to pour off. I still usually leave about an ounce that gets rinsed down the drain when I rinse the bottle and set it upside down to dry.

Here is my dad's capper I used yesterday.