Many places in the US — and abroad — celebrate Oktoberfest this week, bringing brews to thirsty beer lovers around the world. It’s kind of an “International Beer Appreciation Days.”
In view of this, I wanna talk about homebrewing ciders and beers. I know we’ve got brewers in the Homie audience, so let’s talk recipes. Let’s have…a recipe swap!
So tell us, brewers: what beer and cider recipes have done you good? Don’t be afraid to go beyond beer to breads, biscuits, and cakes, too! I’ll consolidate tested recipes in this space so we can all share them easily.
Kisså’s holiday ale:
I buy whole spices and hand-grind them, but you can use pre-ground as well. We call it “Thank Goodness”. My favorite thing about this beer is that it smells like amazing spices, but doesn’t taste overwhelmingly of spices. You’re definitely still drinking a beer.
For a 5 gallon all grain batch:
- 8lbs 2 row
- 3lbs Munich
- 1lb 40L Crystal
- 8oz Vienna
- 8oz Caramunich I
- 2oz Carafa II (dehusked)
Mash in 4 gallons of water at 153F
- 1.5 oz. Cluster, added 60 minutes from end of boil
- .5 oz Ahtanum, added at end of boil
- 6 grams cinnamon 10 minutes from end of boil
- 2 grams clove at end of boil
- 3 grams ginger at end of boil
- 6 grams nutmeg at end of boil
- US-05 (dry), Wyeast 1056 or White Labs 001
If all goes well you end up with 5.2% (or thereabouts) ABV beer of a copperish/brownish hue. Medium/Full body, flavor balancing to malty with a hint of spice. The spices dominate the aroma.
Amanda’s ginger ale:
- 1/2 lemon, sliced
- 3/4 cup sugar
- 4 oz fresh ginger, sliced (I grated mine)
- 4 1/2 quarts of water ( plus 1/2 quart set aside)
- 1/8 tsp of brewer’s yeast (I recommend Wyeast, a liquid yeast)
- Bring water, sugar, ginger and lemon to a boil in large pot.
- Once at a rolling boil cover and let simmer for 25 minutes.
- As this is happening, prep your bottles and your bottlecaps (you will need a capper for this as well.)
- Remove from heat. Let cool to aprox 70 degrees, then add your yeast. If you need to cool it more quickly I like to add ice cubes.
- Once added and stirred, bottle your brew right away and cap it, leaving about 2 inches of air at the top. This will help the yeast to carbonate as it ferments.
- Place your bottles in a cool, dark place in your basement for about 10 days, then throw them in the fridge. You must drink them!!! The carbonation process never stops even while it is slowed by the fridge temps…and if you have enough carbonation, you’ll make your bottles burst.
- Enjoy a crisp, refreshing drink and the fruits of your labour!
If you take on homebrewing or are already a master brewer, I’d love to hear your stories. Especially as they relate to unusual brewing set-ups, recipes, interesting photos, and maybe some disasters. You know where to submit your story.