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Home Brew Recipe: Battre L’oie Saison (All-Grain)

https://www.homebrewersassociation.org/homebrew-recipe/battre-loie-saison-grain/

“The overall character of the beer is a dry, grainy malt character, firm bitterness and mineral structure, with lots of aromatics coming from the yeast. Saison is a good base for adding spices or fruit, but these are variations on the style; normally these flavors and aromas come from the saison yeast.”

Battre L’oie Saison (All-Grain) | Saison

INGREDIENTS

For 5 gallons (18.93 L)

• Fermentables
• 6.6 lb. (3 kg) Pilsner malt
• 1.1 lb. (0.5 kg) Vienna malt
• 1.1 lb. (0.5 kg) wheat malt
• 1.1 lb. (0.5 kg) white table sugar, added at flame-out
• Hops
• 1.0 oz. (28 g) Aramis* pellet hops, 7% a.a. (60 min.)
• 1.0 oz. (28 g) Barbe Rouge** pellet hops, 8.5% a.a. (steep for 15 min. after flame-out)
• *Suggested Aramis hop substitutions: Willamette, Challenger
• **Suggested Barbe Rouge hop substitutions: Amarillo, Citra, Centennial
• Yeast
• Belgian saison yeast with sufficient yeast starter (200 billion cells)
• Misc.
• 0.75 tsp. (3 g) Irish moss added 15 minutes before end of the boil (optional)
• Recommended water profile, PPM (optional):
• Ca: 75–125
• Mg: 10
• Total alkalinity: 0–50
• SO4: 100–150
• Cl: 100–150
• RA: −100–0

SPECIFICATIONS

• Original Gravity: 1.049 (12.2* P)
• Final Gravity: 1.007 (1.8* P)
• ABV: 5.6%
• IBU: 27
• SRM: 3
• Boil Time: 60 minutes
• Pre-boil Volume: 7 gal (26.5 L)
• Pre-boil Gravity: 1.045 (11.2* P)

DIRECTIONS

• Mash grains at 153° F (67° C) for 60 minutes.
• Mash out at 168° F (76° C), with pre-boil wort volume of 7 gal. (26.5 L).
• Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of boil.
• Chill wort to 62° F (17° C) and pitch yeast.
• Ferment in primary at 62° F (17° C) until fermentation slows significantly (7–9 days).
• Rack to secondary fermenter and age for 10–14 days at 65° F (18° C).
• Keg at 2.5 volumes (5 g/L) of CO₂ or bottle condition with 4 oz. (113 g) corn sugar.

Battre L’oie Saison is one of three Big Brew 2017 official homebrew recipes. To view all official recipes, or to find a Big Brew event near you, visit the Big Brew for National Homebrew Day webpage.

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Homebrew Recipe: Pumpkin Belgian Strong Ale

If you are a pumpkin lover (the beer or the squash), this Belgian strong ale homebrew recipe is worth your precious brewing time!

Make sure you don’t just stop by the church pumpkin patch for this one, though! We suggest an heirloom variety like a Blue Jarrahdale, Blue or White Cinderella, or Long Island Cheese. Or just ask your local farmer for a “pie” pumpkin, and they should be able to hook you up with what you need for this seasonal brew. Just remember: the lumpier, the more colorful, and the weirder the name, the better!

While the pumpkin doesn’t offer too much in terms of fermentable sugars, the flavor comes out wonderfully in the finish. Tasters of this recipe say that there is an underlying pepper note, like a mild jalapeño, that complements the spicy flaked rye malt as well. This recipe came from an article called “Brewing with Food: Oddities in the Mashtun” by John Lieberman, featured in the November/December 2006 issue of Zymurgy.
Julie: A Pumpkin Belgian Strong Ale | Spice/Herb/Vegetable Beer

INGREDIENTS

For 5 gallons (19 L)

• 7.75 lb (3.5 kg) American pale malt
• 2.25 lb (1.0 kg) Belgian Pilsner malt
• 1.8 lb (0.8 kg) German wheat malt
• 0.45 lb (0.2 kg) Belgian aromatic malt
• 0.45 lb (0.2 kg) American Vienna malt
• 0.45 lb (0.2 kg) flaked rye
• 0.33 lb (0.15 kg) American chocolate malt
• 11.33 lb (5.1 kg) heirloom pumpkin
• 0.9 oz (26 g) Nugget whole hops (mash hops)
• 0.5 oz (14 g) Liberty pellet hops (30 min.)
• 0.5 oz (14 g) Liberty pellet hops (15 min.)
• 0.5 oz (14 g) Liberty pellet hops (5 min.)
• 1.5 cinnamon sticks (10 min.)
• 1.5 fresh ground nutmeg seeds (10 min.)
• 1.33 oz juniper berries (7 days in secondary)
• Wyeast 1388 Belgian Strong Ale Yeast

SPECIFICATIONS

• Original Gravity: 1.089
• IBU: 41.2
• Boil Time: 90 minutes
• Efficiency: 75%

DIRECTIONS

Bake pumpkin at 325° F (163° C) for two hours. Peel skin from the meat of the pumpkin, cut up pumpkin, and add to mash along with Nugget mash hops. Mash at 150° F (65° C) for 60 minutes. Sparge with 170°F (76°C) water.

Partial Mash substitution:

Mash 1 pound (454 g) of baked pumpkin with 3 pounds (1.36 kg) of 6-row pale malt, flaked rye, and Nugget hops at 150° F (65° C) for 60 minutes. Sparge with 170° F (76° C) water. Stir 9 pounds (4.08 kg) of light liquid malt extract into the mini-mash run-off, then follow your normal boil procedure.

https://www.homebrewersassociation.org/homebrew-recipe/julie-pumpkin-belgian-strong-ale/

Chew, Spit, Brew: How to Make Chicha Beer

#chicha #homebrew #funkybeer Brew Boss Electric Homebrew Equipment www.brew-boss.com

Those plants that are more important to the survival of man, or which have stimulating psychological effects upon him, are, in tribal and early Western societies, thought to incorporate a particularly powerful force.” – Mikal Aasved, 1988

Unless you’ve spent some time in South America or follow Sam Calagione and Dogfish Head Brewery, you probably haven’t heard of chicha. What if I told you an ancient beer is made from chewed up corn, spit and a few spices. Would you still make it (or drink it)?

Similar to Belgian beers, chicha is not a single, homogenized drink – there are variations native to each region and group. In fact, other than the use of corn, chicha can be made with different ingredients such as manioc (a woody shrub), wild fruits, cacti, rice and potatoes, among others, native to the particular region it’s brewed. Historians have recreated many traditional versions of the drink, while other modern drinkers tweak and experiment with the fermented beverage.

At the end of the day, it’s entirely up to you what to put in your chicha (and whether or not you want to chew or germinate the maize). The drink that follows is simple, light in body that primarily smells and tastes like corn with a slight farmhouse funk.
Origins of Chicha

Chicha is an ancient beer indigenous to many cultures ranging from the Andes up to what is now the southwestern United States. Somewhere along history, either someone decided it’d be a good idea to chew up corn, spit it out, boil it and then ferment it in a clay pot for a few days until it was ready to drink or someone lost a bad bet.

The drink’s history dates back to around 5000 B.C.E. where there’s evidence of early pottery in the Andean region used as vessels to carry and store chicha. The drink soon played a crucial role in history and civilization. It became a cultural signifier for many Andean groups (i.e. Incas and Aztecs) and was not only central to many economies as a means of payment, but also became important for its intoxicating effects.

For many of the Andean groups, drunkenness was a way to spiritually communicate as well as develop a sense of community and togetherness. Sharing a drink with another person was seen as an act of friendship and understanding. Sound familiar? To better grasp chicha’s significance, we need only look at the Incan Empire for some answers.

Corn was a sacred crop for the Incas. Huge farms were dedicated to the production of corn, primarily powered by the demand for chicha, which was considered a sign of high social status. Recent archaeological evidence suggests that even some Pueblo tribes of modern-day New Mexico, long thought to be teetotalers, were making their own fermented corn drink about 800 years ago. So, arguably, chicha is the most original American beer you could drink. Sip on that idea for a while.

Today, chicha is still an important drink for many in Central and South America. After surviving centuries of Spanish colonial rule and oppression, the tradition of making, sharing and drinking chicha is a source of pride. It’s becoming known worldwide and brewers in many different countries are trying their hands at making their own modern version of chicha. Just like beer styles native to other countries, chicha has become a transnational identity for the Andes and South American region at large. Whether or not you want to drink a beer made from saliva is entirely different question.
Brewing Procedures

Warning: You may experience dry-mouth during this process. Please chew responsibly.

Traditional Method: The first step to making traditional chicha is moistening the maize with water, rolling it into a small ball and placing in your mouth. Work the maize thoroughly with the tongue until it is completely saturated with saliva. The natural enzymes (ptyalin) from human saliva work to convert the cornstarch into fermentable sugar. Then, the chewed up corn (called muko) is dried out. You’ll use two pounds of the cornmeal for this step.

To make the beer, combine the dried out muko with the other pound of raw cornmeal along with any other additives you think would be tasty. For the recipe below, we use squash pulp and prickly pear cactus fruits, but you can use pineapple, cinnamon, cloves, strawberries or limes. Heat the three gallons of water to 150° F (65° C) and add it to your ingredients. Let it stand until cool. Ladle out the top layer of liquid (called upi) and set aside. Next, scoop out the jelly-like middle layer (called misqui kketa) and cook in a pot on the stove until it turns a caramel-like color. While this is cooking, press the grains and other ingredients by using a strainer or a lid to strain the liquid from the grain. Add this liquid to the initial liquid you drew off (upi) and boil for an hour. Once the jelly-like middle layer turns to a caramel-like color, add it to the boiling liquid. Cool the final mixture to 70° F (21° C), pour into a fermenter and add yeast. Allow for fermentation to complete (about a week), siphon into bottles, prime and cap.

Ingredients:

• 3 pounds coarsely ground cornmeal
• 1 pound squash pulp (any will do, from pumpkin to winter squash)
• 1 pound prickly pear cactus fruits
• 3 gallons of water
• ale yeast

Modern Method: For those of you who don’t want to sit around for hours chewing up corn (we know who you are), use the following recipe. Crush the germinated corn coarsely and pour in the brewpot with 8 quarts of cold water. Sit and let sit one hour. Bring it to a boil, add the sugar, then lower the heat and simmer three hours (stirring regularly). Add whatever spices you desire at the end of the boil. In this recipe we use cloves but you can use anything from cinnamon to ginger. Remove and let it sit for one hour. Next, strain the liquid into a fermenter using a strainer, cheese cloth or any other method you prefer. Once it cools to 70° F (21° C), pitch the yeast and ferment at room temperature (between 60 and 75° F) for five days. Rack to secondary and ferment for one to two weeks until clarified. Bottle using 1 teaspoon corn sugar per bottle for priming. Finally, let it sit two more weeks after bottling before drinking.

Ingredients (1 gallon)

• 8 quarts water
• 1 pound germinated corn (jora)
• 2 cups brown sugar
• 8 whole allspice or cloves
• ale yeast

http://www.homebrewersassociation.org/how-to-brew/chew-spit-brew-how-to-make-chicha-beer/

Recipe: Summertime Ginger Ale

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In 1516, the Reinheitsgebot—commonly referred to as the “German Purity Law”—initially went into affect in Bavaria. Though earlier variations of the law were adopted almost half a century before its official enactment on April 23 that year, the law eventually would go into effect across all of Germany.

Among other reasons, the law was originally adopted to control the price of grain used in the brewing process and only allowed brewers to use three ingredients in their beer: water, hops, and barley. The law has since been adapted to modern regulations, but its impact on the history of brewing and beer styles is still renowned today.

In honor of the 500th anniversary of the Reinheitsgebot, the American Homebrewers Association is celebrating its impact by encouraging homebrewers worldwide to brew their choice of two recipes: a Northern German Altbier or a spiced beer.

The Summertime Ginger Ale homebrew recipe uses malt, hops, and water, but also tosses in honey, lactose, and ginger to really throw those Reinheitsgebot purists into a dizzy.

Summertime Ginger Ale | Spice/Herb/Vegetable Beer

INGREDIENTS

For 5 Gallons (18.93 L)

• 2.0 lb (0.91 kg) 2 row malt
• 1.0 lb (0.45 kg) Belgian aromatic malt
• 1.0 lb (0.45 kg) clover honey (added to the boil)
• 0.5 lb (0.23 kg) lactose (added to the boil)
• 1.0 oz (28 g) Spalt whole hops, 2.5% a.a. (45 min)
• Wyeast 2565 Kölsch Yeast, or White Labs WLP029 German Ale/Kölsch yeast, or a sufficient yeast starter
• 0.75 tsp (3 g) Irish moss added 15 minutes before end of the boil (optional)
• 2 oz (56 g) fresh chopped ginger added to the boil (15 min)
• 2 oz (56 g) fresh chopped ginger added to secondary fermenter for 7 days

SPECIFICATIONS

• Original Gravity: 1.028
• Final Gravity: 1.000
• ABV: 3.68%
• IBU: 19
• SRM: 6

DIRECTIONS

To brew the Summertime Ginger Ale, mash grains at 152° F (67° C) for 60 minutes. Mash out at 168° F (76° C), with pre-boil wort volume of 6.5 gal. (25 L).

Bring to a rolling boil for 60 minutes, add hops, honey, lactose, and ginger at specified intervals from end of boil. Chill wort to 65° F (18° C) and pitch yeast.

After 5 days, rack to secondary fermenter and age for another 10 days, adding remaining ginger for the last 7 days.

Keg at 2.5 volumes of CO2 or bottle condition with 4 oz (113 g) corn sugar.

Extract Version

Ingredients:

• 2.0 lb (0.91 kg) extra light dry malt extract
• 1.0 lb (0.45 kg) Belgian aromatic malt
• 1.0 lb (0.45 kg) clover honey (added to the boil)
• 0.5 lb (0.23 kg) lactose (added to the boil)
• 1.0 oz (28 g) Spalt whole hops, 2.5% a.a. (45 min)
• Wyeast 2565 Kölsch Yeast, or White Labs WLP029 German Ale/Kölsch yeast, or a sufficient yeast starter
• 0.75 tsp (3 g) Irish moss added 15 minutes before end of the boil (optional)
• 2 oz (56 g) fresh chopped ginger added to the boil (15 min)
• 2 oz (56 g) fresh chopped ginger added to secondary fermenter for 7 days

Specifications:

• 5 Gallons (18.93 L)
• Original Gravity: 1.028
• Final Gravity: 1.000
• SRM: 6
• IBU: 19
• ABV: 3.68%

Directions:

To brew an extract version of Summertime Ginger Ale homebrew recipe, put 2 gallons (7.6 L) of water in the boil pot and heat to150° F (66° C). While the water is heating, put the Belgian aromatic malt into a grain bag and tie off the ends so the grains can't escape.

Once the water has reached 150° F (66° C), immerse the grain bag in the water for 30 minutes. For more information on steeping specialty grains, visit theIntermediate section of Let's Brew on the AHA website.

After 30 minutes, remove the grain bag and let it drip until it stops. Add the extra light dry malt extract to the water and stir until totally dissolved. Bring to a rolling boil for 60 minutes; add hops, honey, lactose, ginger, and Irish moss at specified intervals from end of boil.

Strain wort into sanitized fermentation vessel with 2–3 gallons (7.6–11.4 L) of pre-boiled and chilled water for a total volume of 5 gallons (19 L). Pitch yeast when temperature reaches 65° F (18° C). 

After 5 days, rack to secondary fermenter and age for another 10 days, adding remaining ginger for the last 7 days.

Keg at 2.5 volumes of CO2 or bottle condition with 4 oz (113 g) corn sugar. 

http://www.homebrewersassociation.org/homebrew-recipe/summertime-ginger-ale/

LAB Coconut Porter Recipe

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This #homebrew recipe comes from London Amateur Brewers (LAB) member Ken Bazley. Bazley earned a gold medal for this beer recipe in the 2013 UK National Homebrew Competition. It was first brewed for the Sebright Arms and was inspire by Maui Brewing’s coconut porter.

This recipe was originally featured in the article “London Area Brewers Go Pro” in the September/October 2013 issue of Zymurgy magazine. Access this issue of Zymurgymagazine instantly online!

LAB Coconut Porter | Specialty Beer

INGREDIENTS

For 5 gallons (19 L)

• 10.8 lb (4.9 kg) Maris Otter pale malt
• 0.55 lb (250 g) Crystal malt
• 0.48 lb (218 g) Chocolate malt
• 0.48 lb (218 g) Carafa I
• 13.4 oz (380 g) Toasted coconut flakes (secondary)
• 3.8 oz (110 g) Black patent malt
• 0.5 oz (14 g) Chinook hops, 13.1% a.a. (60 min)
• 0.7 oz (20 g) Willamette hops, 6.3% a.a. (40 min)
• 0.5 oz (14 g) Willamette hops, 6.3% a.a. (20 min)
• Safale US-05, rehydrated

SPECIFICATIONS

• Original Gravity: 1.065
• Final Gravity: 1.019
• IBU: 39
• SRM: 74
• Boil Time: 60 minutes

DIRECTIONS

Mash grains at 152° F (67° C) for one hour. Ferment at 68° F (20° C). After fermentation, preheat oven to 150° F (66° C) and toast coconut until golden brown (about 40 minutes). Turn the coconut every 10 minutes to ensure even toasting. Rack the beer into an airtight vessel (secondary or Cornelius keg) and add the coconut loose when cool. Give the vessel a good shake every day. Bottle after 12 to 14 days. Prime to achieve 2.0 volumes of CO2.

Extract Version

Substitute 7.75 lb (3.52 kg) pale malt extract syrup for Maris Otter malt. Steep remaining grains for 30 minutes in 160° F (71° C) water. Drain, rinse grains, and proceed with boil.