Saturday,
March 3, at 10am at The
Great Dane Pub
and Brewing Company,
Wausau, WI (Click
Here)
GOLDEN GROWLER Homebrew
Competition
..
AHA Brewer
of the Week!
Let us introduce one of our own, Tristan Laszweski. Tristan has been
brewing for 9 years now and is extremely enthusiastic about his brews.
Like many homebrewers, he started out with his first kit and got
hooked. Now, years later he finds himself striving to make the best
beers he can, with a focus on all grain lagers and pilsners.
Click
on the Photo for the
whole story
Congratulations Tristan! Keep up the good work : )
..
RECIPE
OF THE
MONTH
Big
Belly Belgian Blonde
5 gallons/19 L, extract with grains; OG = 1.060; FG = 1.011; IBU = 26;
SRM = 5; ABV = 6.3%
Ingredients:
3.25 lbs. (1.5 kg) light dried malt
extract
14 oz. (0.40 kg) light liquid malt
extract (late
addition)
2.0 lbs. (0.91 kg) corn sugar (late
addition)
1 lb. 13 oz. (0.82 kg) Belgian Pilsner
malt
3.0 oz. (85 g) Belgian aromatic malt
6 AAU Cluster hops (60 mins) (0.86
oz./24 g of 7%
alpha acids)
1.3 AAU Styrian Golding hops (20 mins)
(0.26 oz./7.3
g of 5% alpha acids)
1.3 AAU Styrian Golding hops (10 mins)
(0.26 oz./7.3
g of 5% alpha acids)
0.25 oz. (7.1 g) Styrian Golding hops (2
mins)
Wyeast 1388 (Belgian Strong Ale) or
White Labs
WLP570 (Belgian Golden Ale) yeast (no starter)
1.25 cups corn sugar (for priming)
Step by Step:
Place crushed grains in a nylon steeping bag. In a large kitchen pot,
heat 3.0 qts. (2.8 L) of water to 163 °F (73 °C).
Submerge
grain bag in water and let steep at 152 °F (67 °C) for
45
minutes. (When temperature drops below 148 °F (64 °C),
heat to
152 °F (67 °C) again.) While grains are steeping, heat
1.5 qts.
(~1.5 L) of water to 170 °F (77 °C) in a sauce pan.
Also, begin
heating 2 gallons (7.6 L) of water to a boil in your brewpot.
When steeping is done, place a colander over your brewpot and lift the
grain bag into it. Pour the "grain tea" through the bag (which will
strain out most of the grain bits), then rinse the bag with the 1.5
qts. (~1.5 L) of 170 °F (77 °C) water.
Heat the (roughly) 3 gallons (11 L) of wort in your brewpot to a boil,
then stir in dried malt extract. (It will foam a bit, so
don’t
pour all the extract in at once.) Bring the wort back to a boil, add
the bittering hops and boil for 60 minutes. Add first charge of Styrian
Goldigns with 20 minutes left in boil. Add Irish moss, liquid malt
extract and corn sugar with 15 minutes left in boil.
Add remaining charges of hops with 10 minutes and 2 minutes left in the
boil.
After the boil, cool the wort (either in a cold-water bath in your sink
or with a wort chiller). Cool until the side of the brewpot feels cool
to the touch. Transfer wort to your fermenter and top up to 5 gallons
(19 L) with cool water. Aerate the wort and pitch your yeast
—
straight from the package (no starter) — at 65 °F (18
°F). (Expect a lag time of a day or more.)
Put your fermenter somewhere where the ambient temperature is around 72
°F (22 °C) and let the fermentation temperature rise
— up
to 80 °F (27 °C) is fine — during
fermentation. When
fermentation stops, wait a day or two, then rack to secondary. Bottle
with corn sugar (or keg) a few days later.
If possible, store beer cold (around 40 °F/4.4 °C)
after bottle
conditioning for a week or so.
