Statistics

Original Gravity 1.104
Final Gravity 1.020
Alcohol Content 11.1%

Ingredients

8 lb. Alexander’s Pale Malt Extract
2 lb. Briess Golden Light DME
2 lb. D-180L Candi Syrup
½ lb. Dingemans Aromatic Malt
½ lb. Dingemans Special B Malt
½ lb. Dingemans CaraVienne Malt

1 ½ oz Sterling Hops (Bittering)
½ oz Sterling Hops (Flavor)

2 packs of Safbrew T-58 Belgian Yeast

Procedure

These procedures are abbreviated. If you are not familiar with basic homebrewing techniques, please contact us for more details.

1. Divide the cracked grains among 3 of the muslin bags (½ pound per bag) and add them to your brew kettle along with 2 gallons of cold water, leaving enough head space to avoid boil overs. Heat slowly.

2. Steep the grains in hot water (about 145º – 160ºF) to extract flavor and color — do not allow to boil. After about 30 minutes, remove the grain bags and then bring the water to a boil.

3. Remove the pot from the heat and add both cans of extract (reserve the other two bags and syrup to be added later in the boil). Keep the kettle off the burner and stir until the malt extract is completely dissolved.

4. Put the pot back on the burner and bring to a boil. Once boiling, place the bittering hops into muslin bags (no more than 1 oz. per bag), add them to the pot, and set your timer to boil for 1 hour. Keep an eye on the pot to avoid boil-overs.

5. After 40 minutes of boiling, remove the pot from the heat (you do not have to stop the timer) and add the candi syrup along with the remaining dried malt extract (both bags).

6. Stir until both are completely dissolved, then put the pot back on the heat.

7. After 45 minutes, add the flavoring hops (in a muslin bag). Also add ½ teaspoon of Irish moss, or 1 Whirlfloc tablet, which can help clarify your beer (optional).

8. After 60 minutes of boiling, turn off the heat. Put a lid on your pot and cool it in an ice bath (use your sink) for about 30 minutes. Remove hop bags from the kettle before pouring into fermenter.

9. Pour 1 gallon of cold water into your sanitized fermenter, add the cooled wort (the stuff in your pot), and top up with additional water to 5 gallons. Aerate the wort with vigorous stirring, rocking the fermenter, etc.

10. Make sure the wort is below 80°F before adding yeast. Take a hydrometer reading if desired. Add the yeast to the wort.

11. Store the fermenter where the temperature will be a fairly constant 65° – 75°F. Active fermentation may take only a few days, or it can last up to 2 weeks. A hydrometer reading is a great way to determine when the fermentation is done. Keep the beer in the primary fermenter for two weeks until active fermentation is done (no signs of active fermentation for the last 2-3 days).

12. This beer may benefit from a secondary fermentation. This extended aging should be done in a glass carboy for an additional 2 to 8 weeks before bottling (optional).

13. When ready to bottle, siphon beer into your sanitized bottling bucket, leaving sediment behind. Boil the priming sugar in 1-2 cups of water for a few minutes, gently stir into the beer, and bottle as usual.

Statistics

Original Gravity 1.046
Final Gravity 1.012
Alcohol Content 4.8%

Ingredients

6.6 lb. Munton’s Extra-Light Malt Extract
½ lb. Dingemans Carapils Malt 7.7° L

2 oz. Styrian Goldings Hop Pellets (Bittering) with 60 minutes left in the boil.
1oz. Styrian Goldings Hop Pellets (Finishing) with 2 minutes left in the boil.

White Labs WLP500 Trappist Ale Yeast

Procedure

A few hours before you begin to brew, prepare your liquid yeast according to the package instructions. We assume that you are familiar with basic homebrewing techniques, so these procedures are abbreviated.

1. Put the cracked grains into 1 of the muslin bags and add them to your brew kettle along with 1½ gallons of cold water. Heat slowly.

2. Steep the grains in hot water (about 145º – 160ºF) to extract flavor and color – do not allow to boil. After about 30 minutes, remove the grain bags and then bring the water to a boil.

3. Remove the pot from the heat and one of the cans of malt extract. Do not add the other can at this time. Keep the kettle off the burner and stir until the malt extract is completely dissolved.

4. Put the pot back on the burner and bring to a boil. Once boiling, place bittering hops into muslin bags (no more than 1 oz. per bag), add to the pot, and set your timer to boil for 1 hour. Keep an eye on the pot to avoid boil-overs.

5. After 40 minutes of boiling, remove the pot from the heat (you do not have to stop the timer) and add the remaining can of malt extract syrup. Keep the kettle off the burner and stir until the syrup is completely dissolved. Bring back to a boil.

6. After 45 minutes, add ½ teaspoon of Irish moss (or 1 Whirlfloc tablet) to help clarify your beer (optional).

7. After 58 minutes of boiling, add the finishing hops (in a muslin bag) and boil for 2 more minutes.

8. After 60 minutes of boiling, turn off the heat. Put a lid on your pot and cool it in an ice bath (use your sink) for about 30 minutes. Remove the hop bags from the kettle.

9. Pour 2 gallons of cold water into your sanitized fermenter, add the cooled wort (the stuff in your pot), and top up with additional water to 5 gallons. Aerate the wort with vigorous stirring, rocking the fermenter, etc.

10. Make sure the wort is below 80°F before adding yeast. Take a hydrometer reading if desired. Add the yeast.

11. Store the fermenter where the temperature will be a fairly constant 65° – 75°F. Active fermentation may take only a few days, or it can last up to 2 weeks. A hydrometer reading is a great way to determine when the fermentation is done. Keep the beer in the primary fermenter for up to two weeks until active fermentation is done (no signs of active fermentation for the last 2-3 days).

12. When ready to bottle, siphon beer into your sanitized bottling bucket, leaving sediment behind. Boil the priming sugar in 1-2 cups of water for a few minutes, gently stir into the beer, and bottle as usual.

Statistics

Original Gravity 1.051
Final Gravity 1.016
Alcohol Content 4.7%

Ingredients

3.3 lb. Munton’s Wheat Malt Extract
3 lb. Munton & Fison Wheat Dried Malt Extract

1 oz. Hallertau Hops (Bittering) with 60 minutes left in the boil.

White Labs WLP380 Hefeweizen IV

Procedure

A few hours before you begin to brew, prepare your liquid yeast according to the package instructions. We assume that you are familiar with basic homebrewing techniques, so the following procedures are abbreviated.

1. Add 1½ gallons of water to your brew kettle and bring to a boil.

2. Remove the pot from the heat and add the bag of dried malt extract. Do not add the can of extract syrup at this time. Keep the kettle off the burner and stir until the malt extract is completely dissolved.

3. Put the pot back on the burner and bring it to a boil. Once boiling, place the bittering hops into a muslin bag, add them to the pot, and set your timer to boil for 1 hour. Keep an eye on the pot to avoid boil-overs.

4. After 40 minutes of boiling, remove the pot from the heat (you do not have to stop the timer) and add the can of wheat malt extract syrup. Keep the kettle off the heat and stir until the extract is completely dissolved, then bring back to a boil.

5. After 45 minutes, add ½ teaspoon of Irish moss, or 1 Whirlfloc tablet, to help clarify your beer (optional).

6. After 60 minutes of boiling, turn off the heat. Put a lid on your pot and cool it in an ice bath (use your sink) for about 30 minutes. Remove the hop bag(s) from the kettle.

7. Pour 2 gallons of cold water into your sanitized fermenter, add the cooled wort (the stuff in your pot), and top up with additional water to 5 gallons. Aerate the wort with vigorous stirring, rocking the fermenter, etc.

8. Make sure the wort is below 80°F before adding yeast. Take a hydrometer reading if desired to determine original gravity. Add the yeast to the wort.

9. Store the fermenter where the temperature will be a fairly constant 65° – 75°F. Active fermentation may take only a few days, or it can last up to 2 weeks. A hydrometer reading is a great way to determine when the fermentation is done. Keep the beer in the primary fermenter for two weeks until active fermentation is done (no signs of active fermentation for the last 2-3 days).

10. When ready to bottle, siphon beer into your sanitized bottling bucket, leaving sediment behind. Boil the priming sugar in 1-2 cups of water for a few minutes, gently stir into the beer, and bottle as usual.

Statistics

Original Gravity 1.075
Final Gravity 1.021
Alcohol Content 7.0%

Ingredients

8 lb. Alexander’s Pale Malt Extract
2 lb. Muntons Light Dried Malt Extract
3/4 lb. Munton’s Black Patent Malt 471° L
1/2 lb. Munton’s Chocolate Malt 338° L

1 oz. Pilgrim Hops (Bittering) with 60 minutes left in the boil.
1 oz. Fuggles Hops (Finishing) with 2 minutes left in the boil.

White Labs WLP862 Cry Havoc x2

Procedure

A few hours before you begin to brew, prepare your liquid yeasts according to the package instructions. We assume that you are familiar with basic homebrewing techniques, so these procedures are abbreviated.

1. Divide the cracked grains among 3 of the muslin bags (no more than ½ pound per bag) and add them to your brew kettle along with 2 gallons of cold water. Heat slowly.

2. Steep the grains in hot water (about 145° – 160°F) to extract flavor and color — do not allow to boil. After about 30 minutes, remove the grain bags and then bring the water to a boil.

3. Remove the pot from the heat and add the cans of malt extract and the bags of dry malt extract. Keep the kettle off the burner and stir until the malt extract is completely dissolved.

4. Put the pot back on the burner and bring it to a boil. Once boiling, place the bittering hops into a muslin bag (no more than 1 oz. per bag), add them to the pot, and set your timer to boil for 1 hour. Keep an eye on the pot to avoid boil-overs.

5. After 45 minutes of boiling, you may add ½ teaspoon of Irish moss, or 1 Whirlfloc tablet, to help clarify your beer (optional).

6. After 58 minutes of boiling, add the finishing hops (in a muslin bag) and boil for 2 more minutes.

7. After 60 minutes of boiling, turn off the heat. Put a lid on your pot and cool it in an ice bath (use your sink) for about 30 minutes. Remove the hop bags from the kettle.

8. Pour 2 gallons of cold water into your sanitized fermenter, add the cooled wort (the stuff in your pot), and top up with additional water to 5 gallons. Aerate the wort with vigorous stirring, rocking the fermenter, etc.

9. Make sure the wort is below 80°F before adding yeast. Take a hydrometer reading if desired. Add the yeast. (Both vials)

10. Store the fermenter where the temperature will be a fairly constant 60° – 65°F. Active fermentation may take only a few days, or it can last up to 2 weeks. A hydrometer reading is a great way to determine when the fermentation is done. Keep it in the primary fermenter until active fermentation is complete (no signs of active fermentation for the last 2 to 3 days).

11. This beer may benefit from a secondary fermentation. This extended aging at cool temperatures should be done in a glass carboy for an additional 2 to 3 weeks before bottling.

12. When ready to bottle, siphon beer into your sanitized bottling bucket, leaving sediment behind. Boil the priming sugar in 1-2 cups of water for a few minutes, gently stir into the beer, and bottle as usual.

Statistics

Original Gravity 1.057
Final Gravity 1.017
Alcohol Content 5.2%

Ingredients

6.6 lb. Briess Golden Light Malt Extract
1 lb Briess Golden Light Dry Malt Extract
3/4 lb. Briess Roasted Barley
1/2 lb. Briess Crystal Malt 80° L
1/2 lb Briess Chocolate Malt

1 oz. Centennial Hop Pellets (Bittering)
1oz Chinook Hop Pellets (Flavoring)
1oz Nugget Hop Pellets (Finishing)

White Labs WLP023 Burton Ale Yeast

Procedure

A few hours before you begin to brew, prepare your liquid yeast according to the package instructions. We assume that you are familiar with basic homebrewing techniques, so these procedures are abbreviated.

1. Divide the cracked grains among 4 muslin bags (no more than ½ pound per bag and add them to your brew kettle along with 1½ gallons of cold water. Heat slowly.

2. Steep the grains in hot water (about 145° – 160°F) to extract flavor and color – do not allow to boil. After about 30 minutes, remove the grain bags and then bring the water to a boil.

3. Remove the pot from the heat and add the cans of malt extract and lactose. Keep the kettle off the burner and stir until the malt extract and lactose is completely dissolved.

4. Put the pot back on the burner and bring it to a boil. Once boiling, place the bittering hops in a muslin bag, add them to the pot, and set your timer to boil for 60 minutes. Keep an eye on the pot to avoid boil-overs.

5. After 45 minutes of boiling, add ½ teaspoon of Irish moss, or 1 Whirlfloc tablet, to help clarify beer (optional).

6. After 50 minutes of boiling, add the flavoring hops (in a muslin bag).

7. After 58 minutes of boiling, add the finishing hops.

8. After 60 minutes of boiling, turn off the heat. Put a lid on your pot and cool it in an ice bath (use your sink) for about 30 minutes. Remove the hop bags from the kettle.

9. Pour 2 gallons of cold water into your sanitized fermenter, add the cooled wort (the stuff in your pot), and top up with additional water to 5 gallons. Aerate the wort with vigorous stirring, rocking the fermenter, etc.

10. Make sure the wort is below 80°F before adding yeast. Take a hydrometer reading if desired. Add the yeast to the wort.

11. Store the fermenter where the temperature will be a fairly constant 65° – 70°F. Active fermentation may take only a few days, or it can last up to 2 weeks. A hydrometer reading is a great way to determine when the fermentation is done. Keep the beer in the primary fermenter for two weeks until active fermentation is done (no signs of active fermentation for the last 2-3 days).

12. When ready to bottle, siphon beer into your sanitized bottling bucket, leaving sediment behind. Boil the priming sugar in 1-2 cups of water for a few minutes, gently stir into the beer, and bottle as usual.

Statistics

Original Gravity 1.061
Final Gravity 1.015
Alcohol Cont 6.1%

Ingredients

6.6 lb Briess Light LME
1 lb Briess Light DME
3/4 lb. Gambrinus Honey Malt
1/2 lb. Dingeman’s Aromatic Malt
1/4 lb. Dingeman’s Carapils Malt 130° L

1 oz. Bullion Hop Pellets (Bittering)
1 oz Styrian Goldings Hop Pellets (Flavoring 1)
1 oz. Styrian Goldings Hop Pellets (Flavoring 2)
1oz Czech Saaz Hop Pellets (Finishing)

Wyeast 3655 Belgian Schelde Yeast

Procedure

A few hours before you begin to brew, prepare your liquid yeast according to the package instructions. We assume that you are familiar with basic homebrewing techniques, so these procedures are abbreviated.

1. Divide the cracked grains among 3 of the muslin bags (about ½ pound per bag) and add them to your brew kettle along with up to 2 gallons of cold water (keep enough head space to avoid boil-overs). Heat slowly.

2. Steep the grains in hot water (about 145° – 160°F) to extract flavor and color – do not allow to boil. After about 30 minutes, remove the grain bags and then bring the water to a boil.

3. Remove the pot from the heat and add the cans and bag of malt extract. Keep the kettle off the burner and stir until the malt extract is completely dissolved.

4. Put the pot back on the burner and bring it to a boil. Once boiling commences, place the bittering hops into a muslin bag (no more than 1 oz per bag), add them to the pot, and set your timer to boil for 1 hour. Keep an eye on the pot to avoid boil-overs.

5. After 45 minutes of boiling, add ½ teaspoon of Irish Moss, or 1 Whirlfloc tablet, to help clarify your beer (optional).

6. After 50 minutes of boiling, add the flavoring 1 hops (in a muslin bag).

7. After 55 minutes of boiling, add the flavoring 2 hops (in a muslin bag).

8. After 60 minutes of boiling, turn off the heat and add the finishing hops (in a muslin bag). Put a lid on your pot and cool it in an ice bath (use your sink) for about 30 minutes. Remove the hop bags from the kettle.

9. Pour 1½ gallons of cold water into your sanitized fermenter, add the cooled wort (the stuff in your pot), and top up with additional water to 5 gallons. Aerate the wort with vigorous stirring, rocking the fermenter, etc.

10. Make sure the wort is below 80°F before adding yeast. Take a hydrometer reading if desired. Add the yeast.

11. Store the fermenter where the temperature will be a fairly constant 65° – 70°F. Active fermentation may take only a few days, or it can last up to 2 weeks. A hydrometer reading is a great way to determine when the fermentation is done. Keep the beer in the primary fermenter until active fermentation is complete (no signs of active fermentation for the last 2 to 3 days).

When ready to bottle, siphon the beer into your sanitized bottling bucket, leaving sediment behind. Boil the priming sugar in 1-2 cups of water for a few minutes, gently stir into the beer, and bottle as usual.

Between 4:30pm and 6:30pm, attendees can sample free beers from both established and up-and-coming local breweries, including the Cabinet Artisanal Brewhouse, Forest & Main Brewing, Freewill Brewing, Iron Hill Brewery, Naked Brewing, Prism Brewing and Round Guys Brewing, plus hard cider from Fratelli Desiato Vineyards. Also starting at 4:30pm, there will also be a free seminar about beer chemistry presented by local author Roger Barth, phD.

The War of the Worts is the first qualifying competition for the Eastern Pennsylvania Homebrew of the Year, which is given to the winningest local homebrewer in the 4 major homebrew competitions in the eastern Pennsylvania region. It is also a qualifying event for Philly Beer Geek and Clone Brew Wars, both popular Philly Beer Week events.

HOMEBREW CLUB MEETINGS
Keystone Hops Meeting in Montgomeryville: Thursday, January 19, 7:00PM (tomorrow!)
Lehigh Valley Homebrewers Meeting at the Steelgaarden in Bethlehem: Tuesday, January 31, 7:30PM
Come to one of the club meetings at our stores, meet fellow enthusiasts and enjoy a variety of finely crafted homebrews. Montgomeryville brewers can compete in the club’s monthly informal homebrew competitions, and all attendees get to judge! This month, the style is Dark Lagers, and one beer will be selected to be sent to the AHA to compete in a national club-only competition. In November (our first time competing as a club), Aaron Fournier’s entry captured 2nd place! If you’d like to compete, please fill out this quick online form before the meeting: https://www.keystonehomebrew.com/2011/09/keystone-hops-club-competition-entry-form/
Entries should be submitted as either six 12-ounce bottles, four 16-ounce bottles, three 22-ounce bottles, one 64-ounce growler or a comparable quantity for the informal judging process. If you would like your entry to qualify for the national club-only competition, be prepared to submit two additional bottles to be sent to the AHA.

MONTGOMERYVILLE VOLUNTEERS NEEDED: If you are available to help wrangle prizes for the War of the Worts homebrew competition, and have not yet gotten involved, please come to our Montgomeryville store tomorrow at 6:30PM (a half hour before the homebrew club meeting begins). Thanks!

INTRODUCTORY CLASS: MAKING GREAT WINE FROM KITS
Bethlehem: Tuesday, January 24, 6:30PM at the Sun Inn
Montgomeryville: Sunday, January 29, 1:00PM
This is a great way to get introduced to the winemaking hobby. You will learn all about the equipment you’ll need and how to use it, and you will get to see a live demonstration of the process. The class is fun and informal – with wine samples, of course! $50 per person; sign up online:

http://www.keystonehomebrew.com/shop/classes/winemaking-classes.html

INTRODUCTION TO BREWING
Montgomeryville: Tuesday, January 31, 6:30PM
Sign up for this fun class and make great beer starting with your very first batch! The class includes a live demonstration and frothy samples. Just $40 per person.

http://www.keystonehomebrew.com/shop/classes/beer-brewing-classes/montgomeryville-intro-to-brewing-class-jan-31-2012.html

WINE TASTING EVENT
Montgomeryville: Sunday, February 5, 1:00-4:00PM
Our wine tastings are free and open to everyone who enjoys wine or wants to learn more about it. They are great opportunities to sample a variety of wines made from fresh grapes, juice, fruits, wine kits, honey, etc. You don’t have to bring your own homemade wine to join in the fun, but everyone who does will receive a $5 coupon to our store. Light snacks are always provided by Keystone Homebrew Supply.