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So, here we have the main ingredients in making beer. Pictured here are 7lbs of Amber Malt extract (the big brown bag in the back)t, 3 lbs of Munich malt extract (the silver bag next to it), two packets of Belgian Yeast, 1 ounce each of Mt. Hood, East Kent Goldings, and Cascade Hops, Orange Peel, Grains of Paradise, and 1 lb of dry Rye Malt.
All together, these ingredients should render unto us about 4-5 gallons of beer.
All together, these ingredients should render unto us about 4-5 gallons of beer.
Category Photography / All
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Wow, that's a lot of questions!
Ok, so I generally prefer beers with a bold hop flavor, so generally I use Cascade hops for flavor and bitterness. In this case, I'm using the MtHood and E. Kent Goldings for bitterness and I dry hopped the Cascades (leaving the hops in the mash while it ferments). This not only adds a more pronounced hop flavor but bitterness as well.
I should mention that the name Grains of Paradise is a bit of a misnomer, since in their uncrushed form, they more closely resemble Uncrushed peppercorns or coriander. In this case, I tossed those and the Orange peel in with the cascade hops, so their flavors will come out as the mash ferments.
For my dry grains, I usually steep those for about a half hour, and due to the size of my brew kettle, I usually don't boil more than 2 gallons at a time.
Ok, so I generally prefer beers with a bold hop flavor, so generally I use Cascade hops for flavor and bitterness. In this case, I'm using the MtHood and E. Kent Goldings for bitterness and I dry hopped the Cascades (leaving the hops in the mash while it ferments). This not only adds a more pronounced hop flavor but bitterness as well.
I should mention that the name Grains of Paradise is a bit of a misnomer, since in their uncrushed form, they more closely resemble Uncrushed peppercorns or coriander. In this case, I tossed those and the Orange peel in with the cascade hops, so their flavors will come out as the mash ferments.
For my dry grains, I usually steep those for about a half hour, and due to the size of my brew kettle, I usually don't boil more than 2 gallons at a time.
Don't apologize! These are all good questions.
For the orange peel, I usually get some dried from a local brew shop, and the peel comes sealed. If you were using Orange zest or something similar, I'd just wash it.
I usually use single stage fermentation since I'm strapped for space, but I've acquired a carboy to do two stage fermentation.
As for how long I keep it before bottling....
That depends on how much malt I'm using, because you don't want to bottle before your mash is done fermenting. In this case, about two weeks, though a tool I would recommend would be a hydrometer. That'll tell you your abv as its fermenting.
For the orange peel, I usually get some dried from a local brew shop, and the peel comes sealed. If you were using Orange zest or something similar, I'd just wash it.
I usually use single stage fermentation since I'm strapped for space, but I've acquired a carboy to do two stage fermentation.
As for how long I keep it before bottling....
That depends on how much malt I'm using, because you don't want to bottle before your mash is done fermenting. In this case, about two weeks, though a tool I would recommend would be a hydrometer. That'll tell you your abv as its fermenting.
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