vtchuck
Well-Known Member
I've been brewing my variation of Edwort's Haus Ale using homegrown hops.
I renamed it Vermont Brick Haus Ale:
9.0 lbs American 2-row
2.0 lbs American Vienna
0.50 lbs American Caramel 20°L
0.25 lbs Cara-Pils® Malt
1.0 oz Nugget (9.0%) - added during boil, boiled 60.0 min
0.5 oz Cascade (5.5%) - added during boil, boiled 30.0 min
0.25 oz Cascade (5.5%) - added during boil, boiled 15.0 min
0.25 oz Cascade (5.5%) - added during boil, boiled 5.0 min
I sometimes substitute Galena or Target for the bittering hops.
Recently I brewed a ten gallon batch and split it into two fermenters, one with Nottingham and the other with Saflager. The lager batch fermented 2 weeks in the primary at 65F, 2 weeks in the secondary at 45F and then crash cooled for two days and forced carbed and kegged at 15 psi. If you are looking for another variation on Edwort's great recipe... check this out. I'll be brewing this again for the summer months.
I renamed it Vermont Brick Haus Ale:
9.0 lbs American 2-row
2.0 lbs American Vienna
0.50 lbs American Caramel 20°L
0.25 lbs Cara-Pils® Malt
1.0 oz Nugget (9.0%) - added during boil, boiled 60.0 min
0.5 oz Cascade (5.5%) - added during boil, boiled 30.0 min
0.25 oz Cascade (5.5%) - added during boil, boiled 15.0 min
0.25 oz Cascade (5.5%) - added during boil, boiled 5.0 min
I sometimes substitute Galena or Target for the bittering hops.
Recently I brewed a ten gallon batch and split it into two fermenters, one with Nottingham and the other with Saflager. The lager batch fermented 2 weeks in the primary at 65F, 2 weeks in the secondary at 45F and then crash cooled for two days and forced carbed and kegged at 15 psi. If you are looking for another variation on Edwort's great recipe... check this out. I'll be brewing this again for the summer months.