Beer Brewing
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Brettanomyces Saccharomyces Lactobacillus Sour Cherry Ale
Procure laboratory microbes or cultivate isolated microbes found growing wild in fruit peels.
Yerba Matte Ale
Ingredients:
- 1 - 4 ounces of Yerba Matte
- 4 gallons of water
- 7 or 8 pounds of malt extract; 80% Pilner and 20% Amber
- yeast: Safale US-05 (http://www.brewshop.co.nz/pdf/safale_US-05_yeast.pdf)
starting specific gravity 1.055; 6.9% potential alcohol
yeast pitched on March 24th, 2012 @ 5:30pm
Ginger Ale
Simple...
Ingredients:
- 2 pounds of fresh ginger
- 8 pounds of malt extract; we used Munich and Amber malt syrups
- 4 gallons of water; we used tap water
- 1 liquid vile of Dry English ale yeast (wlp007)
Procedure
- simmer malt extract and water for about 30 minutes
- decoct ginger in a pot of water
- add strained decoction to malt extract solution
- let it cool in the large stockpot with the lid on
- check specific gravity
- siphon into 5 gallon glass carboy
- pitch yeast; pitced on March 23rd, 2012
- attach bung and hose + jar of water for an airlock with overflow
the half full glass carboy
Extra wort from the Ginger Ale was put into a different 5 gallon carboy and a different yeast (Danstar Nottingham) was pitched.
03/24/2012: added extra wort from the Yerba Matte Ale into this carboy... so now it's a Yerba Matte Ginger Ale.