Tag Archive: Brewing Classic Styles


AOKBPA

Filed Under: Beer Recipes, Brew Days, Images (What's Brewing), Notes (What's Brewing) by ABREWCADABREW — 3 Comments
19 May, 2011

Yesterday was brew day for AOKBPA, my first solo all-grain brew. It’s a Belgian Pale Ale based on the “Antwerp Afternoon” recipe from Jamil Zainasheff and John J. Palmer’s bible of a book, “Brewing Classic Styles”.

Because it was my first time with so much new gear in play, finding an efficient rhythm took longer than I expected. But in the end, success! I hit all my style guide numbers, got the wort down to 22°C in under 20 minutes, and this morning all fermentors are bubbling nicely away.

AOKBPA

OG: 1.050
IBU: 22.6
SRM: 10.3

Malts
Weyermann Pilsner Malt: 5.1kg
Crystal Malt C60: 400g
Melanoidin Malt: 150g

Hops
Kent Goldings (Bittering, 60 min.): 45g
Kent Goldings (Aroma, 10 min.): 10g

Yeast
White Labs WLP550 Belgian Ale

Notes

· Prep pre-boil gear the night before.
· Discovered a leak in mash tun valve – must fix.
· “Copper Nautilus” worked, needs improvement.
· Hop cleaning/management needs improvement.
· New boil pot needed. 20-28L?
· Next time cool wort before taking readings.
· Never place vessels of wort below line of site.
· Never leave OxiClean® on unvarnished paint.
· Never miss a date with wife and family on account of brew day.
· Never use “I still need to pitch the yeast!” to explain missing a date with wife and family.
· Remember: new fridge arrives on the 29th!
· Brew on, brothers – brew on!

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Theo Clubs R.I.Porter: Update and Recipe

Filed Under: Beer Recipes, To-Do's & Ta-Da's by ABREWCADABREW — Comments Off
9 February, 2011

Fermentation, day three. My closet, where the two batches are being kept, smells delicious.

As I mentioned in Big Beer Weekends, I based my recipe on the “Whose Your Taddy Porter” recipe from Jamil Zainasheff and John J. Palmer’s book, “Brewing Classic Styles”. Here are both for comparison:

WHO’S YOUR TADDY PORTER

Extract
English Pale Ale LME: 3.08kg

Steeping Grains
Brown Malt: .45kg
Crystal Malt: .45kg
Chocolate Malt: .284kg

Hops
Fuggles (Bittering, 60 min.): 35g
Fuggles (Aroma, 10 min.): 14g

Yeast
White Labs WLP013 London Ale,
Wyeast 1028 London Ale, or Danstar Nottingham

 THEO CLUBS R.I.PORTER

Extract
Mac’s Saaz English Pale Ale LME: 3.4kg
Muntons Spray Malt (Dark): 500g

Steeping Grains
Brown Malt: .40kg
Caramunich Malt: .45kg
Chocolate Wheat Malt: .25kg

Hops
Northern Brewer (Bittering, 60 min.): 30g
Northern Brewer (Aroma, 10 min.): 10g

Yeast
Batch #1 (20L): Safale English Ale S-04
Batch #2 (3-5L): White Labs English Ale WLP002

OG came in at exactly 1.050. Yeasts were pitched after cooling down the wort (in less than three hours) to 20°C. Undeniably my best brew day yet! Primary fermentation only, bottling day is scheduled for the 20th of February, and oh yeah – next time I’ll remember to take pictures before putting everything away in the dark. D’oh!

See you this weekend at the Nakameguro Taproom and 9th Tokyo Real Ale Festival!

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Big Beer Weekends

Filed Under: EVENTS, To-Do's & Ta-Da's by ABREWCADABREW — Comments Off
1 February, 2011

There’s a lot to beer excited about this month – beer weekends every weekend!

Sunday the 6th: I’m brewing my first Brown Porter – a variation on the “Who’s Your Taddy Porter” recipe from Jamil Zainasheff and John J. Palmer’s classic book, “Brewing Classic Styles”. Cheers to Neil, my Obeer-Wan Kenobi of sorts, for the specialty grains and hops!

Then, during next week’s three-day weekend (11-13 February), I’ll be respectfully heading over to Nakameguro Taproom for their annual Big Beer Winter Weekend. The following quote is copy-and-pasted from the Latest News at bairdbeer.com:

This is the weekend in which we celebrate the storied beer history of strong ales and lagers (“Winter Warmers” as they are known to some). We will be pouring a bevy of big Baird Beers as well as other strong ales both from abroad and right here at home. Ishikawa-san and the kitchen staff already have the wheels in motion for the offering of what promises to be an amazing menu of speciality dishes designed to pair with the various Big Beers.

Not to mention the 9th Tokyo Real Ale Festival on Sunday the 13th! No ticket sales at the door, so get yours while you can. Tickets are ¥3500, venue: Sumida Riverside Hall in Azumabashi, Tokyo. Click here for a list of pubs selling tickets.

On the 20th I’ll be shopping for materials to build a wort chiller.

And finally on the 27th, I’ll be attending my first Advanced Brewing’s Advanced Homebrew Meeting at the Asagaya Community Hall in Tokyo. I’m really looking forward to this one; hope to see some familiar smiles and meet a few new faces.

If you haven’t already, check out ABREWCADABREW’s Calendar, where you can stay up-to-date with my up-to-so-goods!

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