Nov 28

The Great Pumpkin Ale 2023

As I’ve shared before, pumpkin beer is what got me into homebrewing. It was something good and unique (although now there’s seemingly not a brewery in the world that doesn’t make a pumpkin beer). I make this every year around my birthday and serve it at our annual Halloween party. It turned out great once again!

Great Pumpkin Ale 2023

21-A Spice, Herb, or Vegetable Beer

BeerTools Pro Color Graphic

Size: 6 gal
Efficiency: 75.0%
Attenuation: 80.5%
Calories: 236.45 kcal per 12.0 fl oz

Original Gravity: 1.071 (1.026 – 1.120)
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Terminal Gravity: 1.014 (0.995 – 1.035)
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Color: 12.4 SRM (1.0 – 50.0)
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Alcohol: 7.56% (2.5% – 14.5%)
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Bitterness: 27.0 (0.0 – 100.0)
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Ingredients:

5.0 lb (40.0%) CBW® Pilsen Light Powder (Dry Malt Extract) – added during boil
3.0 lb (24.0%) Vienna Malt – added during mash
.5 lb (4.0%) Caramel Malt 40L – added during mash
1.0 lb (8.0%) Belgian Caravienne – added during mash
1.0 lb (8.0%) Belgian Biscuit – added during mash
1.0 lb (8.0%) Oats Raw – added during mash
1.0 lb (8.0%) Lactose – added during mash
1 oz (40.0%) Hersbrucker (4.0%) – added during boil, boiled 60 m
.5 oz (20.0%) Hallertauer Mittelfrüher (4.5%) – added during boil, boiled 60 m
.5 oz (20.0%) Hersbrucker (4.0%) – added during boil, boiled 30 m
2 tsp Irish Moss – added during boil, boiled 15 m
2.0 tsp Yeast Nutrient (AKA Fermax) – added during boil, boiled 15 m
.5 oz (20.0%) Hersbrucker (4.0%) – added during boil, boiled 15 m
1.0 tsp Cinnamon (ground) – steeped after boil
1.0 tsp Allspice – steeped after boil
1.0 tsp Nutmeg (ground) – steeped after boil
29 oz Pumpkin (canned) – steeped after boil
1.0 ea Fermentis US-05 Safale US-05

Notes

Did the brew-in-a-bag method and mashed in at around 155F for about an hour. A large can of Libby’s pure pumpkin was added to the primary fermenter after cooling, along with 1 tsp of each of the 3 spices. I also added a 1/2 tsp of each spice in the secondary, along with a teaspoon of vanilla.

Jul 28

Lawnmower Lager Recipe

I’ve been making lager after lager, going against my instincts to continuously decrease the amount of malt extract while increasing corn sugar. My goal is to make something that my friends who only drink Bud, Bud Light, Bud Select, Michelob Ultra, Miller Light, etc. would drink. I think I finally got it with this recipe. It’s still a bit more hop forward than any of the beers I mentioned here, but it’s one heck of a tasty lager on a hot summer day!

Lawnmower Lager Recipe

1-B American Lager

BeerTools Pro Color Graphic

Size: 5.36 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 194.31 kcal per 12.0 fl oz

Original Gravity: 1.058 (1.040 – 1.050)
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Terminal Gravity: 1.015 (1.004 – 1.010)
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Color: 2.05 SRM (2.0 – 4.0)
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Alcohol: 5.74% (4.2% – 5.3%)
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Bitterness: 10.2 (8.0 – 18.0)
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Ingredients:

3 lb (37.5%) CBW® Pilsen Light Powder (Dry Malt Extract) – added during boil
.5 lb (6.3%) Crystal Malt 10°L – steeped while bringing up to boil temp
4.5 lb (56.3%) Corn Sugar – added during boil
.75 oz (100.0%) Hallertauer Mittelfrüher (5.4%) – added during boil, boiled 30 m
1 tsp Irish Moss – added during boil, boiled 15 m
1 tsp Yeast Nutrient (AKA Fermax) – added during boil, boiled 15 m
Yeast: Fermentis S-23 Saflager S-23

Notes

To make cooldown easy, I made about a 2.5 gallon batch, and then added 2.5 gallons cold distilled water after to cool down
14.2 brix final with 5.25 gallongs = 1.057

Next time, I might dial back on the hops slightly to .5 or .6oz

Nov 16

Homebrew Amarillo IPA

amarillo IPAI had part of a pound of Amarillo hops in the freezer from another recipe and decided to make a mostly Amarillo hop flavored IPA. I only used some Cascades for bittering (since I have a ton of homegrown Cascade in the freezer I wanted to try to use up). This isn’t a complex recipe, I just wanted to quickly have a good IPA on tap here at home.

Amarillo IPA – 2021

Size: 5.15 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 235.07 kcal per 12.0 fl oz

Original Gravity: 1.070 (1.000 – 1.100)
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Terminal Gravity: 1.018 (1.000 – 1.100)
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Color: 4.9 SRM (0.0 – 50.0)
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Alcohol: 6.95% (0.0% – 10.0%)
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Bitterness: 39.3 (0.0 – 100.0)
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Ingredients:

6 lb (64.9%) Dry Extra Light Extract – added during boil
.5 lb (5.4%) Caramel Malt 20L – added during mash
2.75 lb (29.7%) Honey – added during mash
2 oz (23.5%) Cascade (5.5%) – added during boil, boiled 30 m
.5 oz (5.9%) Amarillo® (8.5%) – added during boil, boiled 15 m
.5 oz (5.9%) Amarillo® (8.5%) – added during boil, boiled 5 m
2 oz (23.5%) Amarillo® (8.5%) – steeped after boil
2 oz (23.5%) Amarillo® (8.5%) – added dry to primary fermenter
1.5 oz (17.6%) Amarillo® (8.5%) – added dry to secondary fermenter
0.0 ea Fermentis US-05 Safale US-05

Schedule:

Ambient Air: 68.0 °F

Notes

Starting gravity was 16.6 brix = 1.064
Final gravity – 1.006
ABV = 7.61%

This turned out to be an awesome IPA. I love the flavor of the Amarillo hops.

Nov 16

Summer 2020 Easy Lawnmower Lager

lager beer homebrewIt’s July and I want something light that I can have when coming in after mowing the lawn. This definitely isn’t a fancy or complex homebrew recipe, but it gets the job done pretty easily.

Summer 2020 lager

1-B American Lager
Date: 7/17/20

 

Size: 5.36 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 183.21 kcal per 12.0 fl oz

Original Gravity: 1.055 (1.040 – 1.050)
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Terminal Gravity: 1.014 (1.004 – 1.010)
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Color: 2.25 SRM (2.0 – 4.0)
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Alcohol: 5.41% (4.2% – 5.3%)
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Bitterness: 8.4 (8.0 – 18.0)
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Ingredients:

3 lb (38.7%) CBW® Golden Light Powder (Dry Malt Extract) – added during boil
4 lb (51.6%) Corn Sugar – added during mash
.75 lb (9.7%) Honey – added during mash
.25 oz (20.0%) Tettnanger (3.8%) – added during boil, boiled 45 m
.75 oz (60.0%) Saaz (2.4%) – added during boil, boiled 30 m
1 tsp Yeast Nutrient (AKA Fermax) – added during boil, boiled 15 m
1 tsp Irish Moss – added during boil, boiled 15 m
.25 oz (20.0%) Saaz (2.4%) – added during boil, boiled 15 m
0.0 ea Fermentis S-23 Saflager S-23

Schedule:

Fermented in the fridge at about 40F for about a month.

Did a diacetyl rest at 68F for about 4 days.

Notes

Did on stovetop – 2.5 gallon batch, added 2.5 gallons cold water after to cool down
14 brix final with 5.25 gallongs = 1.056
Final gravity was 1.010

I really, really enjoyed this beer. A lighter beer with much more flavor than the macro lagers. I’ll have to play around with different hops to see what I like the best in these lighter brews.

Nov 16

Dark Lager Homebrew recipe

dark lagerI’ve been wanting to brew a dark lager for a while, and I finally got some Midnight Wheat malt to give it a try. Supposedly, the midnight wheat malt adds the dark flavor while contributing very little – to no – roastiness or dark bitterness.

Dark Lager

2-C International Dark Lager
Date: 7/17/20

 

Size: 5.36 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 184.01 kcal per 12.0 fl oz

Original Gravity: 1.055 (1.044 – 1.056)
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Terminal Gravity: 1.014 (1.008 – 1.012)
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Color: 21.33 SRM (14.0 – 22.0)
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Alcohol: 5.44% (4.2% – 6.0%)
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Bitterness: 8.2 (8.0 – 20.0)
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Ingredients:

3 lb (37.5%) CBW® Golden Light Powder (Dry Malt Extract) – added during boil
.5 lb (6.3%) Midnight Wheat Malt – added during mash
4 lb (50.0%) Corn Sugar – added during mash
.5 lb (6.3%) Honey – added during mash
.6 oz (60.0%) Tettnanger (3.8%) – added during boil, boiled 45 m
5 tsp Yeast Nutrient (AKA Fermax) – added during boil, boiled 15 m
2.5 tsp Yeast Energizer – added during boil, boiled 15 m
1 tsp Irish Moss – added during boil, boiled 15 m
.4 oz (40.0%) Saaz (5.0%) – added during boil, boiled 5 m
0.0 ea Omega Yeast Labs OYL-114 Bayern Lager

Schedule:

Fermented in the fridge around 45F for about a month.
Did a diacetyl rest at 68F for about 4 days.

Notes

16 brix starting gravity – 1.068
Final gravity 1.008

It was a very good beer, but the Midnight Wheat malt added a bit more roastiness than I was hoping for. I’ll continue the hunt for a malt that adds the dark color, but none of the roasty flavors that come with it.

Sep 16

Oktoberfest 2020

Oktoberfest bierMy wife and I were supposed to go to the real Oktoberfest in Munich this year, but then COVID happened. So, I wanted to brew an Oktoberfest bier to celebrate the season here. I don’t remember how I exactly came up with this recipe, but I love it! It’s a bit higher in alcohol than the style calls for, but I loved the mix of maltiness and hops. I’m definitely going to brew this again!!!

Oktoberfest 2020
Size: 10.0 gal
Efficiency: 74.63%
Attenuation: 75.0%
Calories: 226.08 kcal per 12.0 fl oz

Original Gravity: 1.068
Terminal Gravity: 1.017
Color: 12.5 SRM
Alcohol: 6.7%
Bitterness: 25.4

Ingredients:
10 lb (40.0%) Munich Malt – added during mash
8 lb (32.0%) Maris Otter Pale Ale Malt – added during mash
2 lb (8.0%) CBW® Bavarian Wheat Powder (Dry Malt Extract) – added during boil
2 lb (8.0%) Vienna Malt – added during mash
1.0 lb (4.0%) Munich Malt Dark – added during mash
1.0 lb (4.0%) German CaraMunich I – added during mash
1 lb (4.0%) German CaraFoam – added during mash
1.75 oz (53.8%) Perle (6.4%) – added during boil, boiled 60 m
.5 oz (15.4%) Saaz (2.8%) – added during boil, boiled 30 m
1 oz (30.8%) Saaz (2.8%) – added during boil, boiled 15 m
2.0 tsp Irish Moss – added during boil, boiled 15 m
5 tsp Wyeast Nutrient – added during boil
2.0 ea Omega Oktoberfest

Notes:
Started a 2 qt mash starter about 24 hours in advance using single pack of Omega Yeast Oktoberfest OYL-107
Started with 12 gallons in HLT – 6.5 gal of Bloomington water, 5.5 gal of distilled
6 gallons of mash water at 155 into the mash tun and hit 140 mash temp for 25 min
Step mashed with more water to bring it to 150 for 15 min
Next step was 153 for 45 min
Sparged and started boil with 11 gallons.
Ended with around 10 gal at 16.4 brix or about 1.065
Oxygenated wort and placed into fridge set at 50F overnight.
Next morning, pitched the yeast
After 4 weeks in the fridge, between 45-52F it was at 1.014 – Calculated about 6.7% ABV
Let sit for 3 days at basement room temp – about 66-67F for diacetyl rest
Force carbonated and served.

Sep 05

Belgian Quad

Belgian QuadIt’s been a couple of years since I last brewed my Belgian quad (2016), and when I last brewed it, I gave half of it away to my sister (who loves quads). I tweaked my past recipe slightly based on available ingredients and feedback from my last brew. I also made this one a primarily extract batch, because I didn’t have a ton of time to brew. Here’s the recipe for my 10 gallon batch:

Belgian Quad

26-D Belgian Dark Strong Ale

Size: 10.5 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 336.51 kcal per 12.0 fl oz
Original Gravity: 1.100 (1.075 – 1.110)
Terminal Gravity: 1.025 (1.010 – 1.024)
Color: 19.01 SRM (12.0 – 22.0)
Alcohol: 9.97% (8.0% – 12.0%)
Bitterness: 30.6 (20.0 – 35.0)

Ingredients:

12.0 lb (45.3%) Dry Wheat – added during boil
6.0 lb (22.6%) Dry Extra Light – added during boil
.5 lb (1.9%) Pale Chocolate Malt – added during mash
1 lb (3.8%) Munich Malt – added during mash
1 lb (3.8%) Biscuit Malt (Mout Roost 50) – added during mash
1 lb (3.8%) Caramel Malt 90L – added during mash
1 lb (3.8%) Belgian Candi Syrup – added during mash
4.0 lb (15.1%) Corn Sugar – added during mash
1.5 oz (75.0%) Simcoe® (13.0%) – added during boil, boiled 30 m
.5 oz (25.0%) Simcoe® (13.0%) – added during boil, boiled 15 m
10 tsp Yeast Nutrient (AKA Fermax) – added during boil, boiled 15 m
Westy 12 yeast

After I fermented this beer, I decided to do something interesting. I split this batch into two 5 gallon batches and added 2lbs of blueberries per gallon to one of the 5 gallons. It turned out to be a quite interesting batch, with the raisin-prune flavors mixing with the blueberries. My more novice craft beer friends loved the blueberry quad. However, I LOVED the regular quad, and definitely intend to brew this recipe again just as a straight quad. Fortunately, I bottled a few of the regular quad and plan to see how it comes out over time.

Jul 05

Belgian Golden Strong with Fruit

Belgian Golden Strong with FruitFor the summer, I wanted to have a fruit beer, but instead of the classic American wheat, I wanted something a little bigger. So, I decided to go for a big Belgian golden strong – especially since I had peaches and strawberries given to me by a friend. With all of the kids activities, I haven’t had as much time to squeeze in brewing – and it’s a fruit forward beer – so I decided to make it an extract batch. Additionally, I wanted to give it a little additional residual sweetness, so I added a bit of lactose to the batch.  Here’s the recipe:

Belgian Golden Strong with Fruit

25-C Belgian Golden Strong Ale

Size: 10.5 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 276.83 kcal per 12.0 fl oz

Original Gravity: 1.083 (1.070 – 1.095)
Terminal Gravity: 1.021 (1.005 – 1.016)
Color: 6.9 SRM (3.0 – 6.0)
Alcohol: 8.19% (7.5% – 10.5%)
Bitterness: 36.4 (22.0 – 35.0)

Ingredients:

3 lb (14.1%) Dry Extra Light – added during boil
12 lb (56.5%) Dry Light – added during boil
2 lb (9.4%) Pilsen Malt – added during mash
4 lb (18.8%) Corn Sugar – added during boil
.25 lb (1.2%) Lactose – added during boil
3 oz (66.7%) Saaz (5.0%) – added during boil, boiled 60 m
1.5 oz (33.3%) Saaz (5.0%) – added during boil, boiled 30 m
2 tsp Wyeast Nutrient – added during boil
Belgian yeast
2lb of fruit per gallon – added in secondary fermentation

I ended up splitting the 10 gallons into two 5 gallon batches to ferment, and then added 2lbs of peaches per gallon to one and 2lbs of strawberries per gallon to the other during the secondary fermentation.

Final verdict: My friends and family seemed to love the peach one, especially during the hot summer, and it went down easy. The peach flavors went nicely with the light Belgian yeast spiciness. The strawberry one had a good aroma, but the flavor was much more subtle. Overall, they were both good, big, summer fruit beers.

May 06

Quick Pale Ale Recipe

Pale AleIt’s been quite a while since I’ve brewed and I’ve got a couple empty taps. So, I decided to brew a very quick pale ale to have something ready to serve for the summer.  It was a 10 gallon batch and a 30 min. boil, and included:

  • 3 cans of Munton’s Extra Light Malt Extract (3.3 lb cans)
  • 1 can of Munton’s Wheat Malt Extract (3.3 lbs)
  • 2lb pilsner dry malt extract
  • 2 oz of Centennial hops (9.2% AA) for 30 min.
  • 1. oz of Centennial hops (9.2% AA) for 15 min.
  • 3 oz of Centennial hops (9.2% AA) during chilling
  • 2 packets of Safale US-05

It started at about 13.5 brix or 1.053 starting gravity. I’ll let you know how it turns out.

Oct 21

10th Annual Great Pumpkin Ale

Great Pumpkin Ale 2010
Great Pumpkin Ale 2009
Great Pumpkin Ale 2008
RIP Stout Russian Imperial Pumpkin

Ever since the second year I started brewing (2003), I’ve brewed a pumpkin ale.  It started when I was still brewing with a Mr. Beer kit and found a recipe for it.  At the time, there weren’t many commercial pumpkin beers (the only one I could find at the time was Buffalo Bill’s).  Ever since then, I’ve brewed my Great Pumpkin ale every year (and actually brewed a porter or stout version as well the last couple years).  The recipe usually varies, depending upon what ingredients I have at hand, however, some things never change – like adding pureed pumpkin and spices both after the boil and in the secondary.

Great Pumpkin Ale 2012

21-A Spice, Herb, or Vegetable Beer

Author: Kevin Kozlen

Date: 9/16/2012

BeerTools Pro Color Graphic

Size: 10.5 gal

Efficiency: 75.0%

Attenuation: 80.5%

Calories: 223.28 kcal per 12.0 fl oz

Original Gravity: 1.067 (1.026 – 1.120)

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Terminal Gravity: 1.013 (0.995 – 1.035)

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Color: 8.0 (1.0 – 50.0)

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Alcohol: 7.14% (2.5% – 14.5%)

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Bitterness: 19.0 (0.0 – 100.0)

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Ingredients:

2.0 lb (10.5%) Pale Ale Malt – added during mash

1 lb (5.3%) Crystal Malt 40°L – added during mash

2 lb (10.5%) Vienna Malt – added during mash

2.0 lb (10.5%) White Wheat Malt – added during mash

10.0 lb (52.6%) Pilsner DME – added during boil

2.0 lb (10.5%) Lactose – added during mash

1.5 oz (42.9%) Willamette (4.8%) – added during boil, boiled 60 m

1 oz (28.6%) Willamette (4.8%) – added during boil, boiled 30 m

2 tsp Irish Moss – added during boil, boiled 15 m

1.0 oz (28.6%) Fuggle (4.0%) – added during boil

2 tsp Cinnamon (ground) – steeped after boil

2 tsp Allspice – steeped after boil

2 tsp Nutmeg (ground) – steeped after boil

29 oz Pumpkin (canned) – steeped after boil

2.0 ea White Labs WLP090 San Diego Super Yeast

Schedule:

Ambient Air: 70.0 °F

Source Water: 60.0 °F

Elevation: 0.0 m

Notes

Mash temp of about 150F
Added spices and pumpkin after chilled to around 100F
Ended with about 9.5 gallons in fermenters
Gravity reading in the fermenter is brix=17 or 1.068

Started fermentation in basement at approximately 68F

Transferred each carboy over to the secondary after 2 weeks on top of: 1 large 29oz can of pure pureed pumpkin, 1 tsp each of cinnamon, nutmeg, allspice