Monthly Archives: January 2013

Turncoat Brown Ale

  By Kendall | January 27, 2013 - 7:47 pm |
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Here’s another recipe courtesy of Tyler. It’s an English brown ale, brewed with American ingredients. This brew took 3rd place at the SCUBA Homebrew Competition at the New Jersey State Fair in 2012.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 31.2 IBUs 23.9 SRM 1.047 SG 1.007 SG 5.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Mild 11 A 1.03 - 1.038 1.008 - 1.013 10 - 25 12 - 25 1.3 - 2.3 2.8 - 4.5 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 5.25 lbs 61.76
Caramel/Crystal Malt - 90L 2 lbs 23.53
Chocolate Malt 0.25 lbs 2.94
Brown Sugar, Light 1 lbs 11.76

Hops

Name Amount Time Use Form Alpha %
Willamette 1 oz 60 min Boil Pellet 5.5
Liberty 1 oz 15 min Boil Pellet 4.3

Miscs

Name Amount Time Use Type
Calcium Carbonate 5.00 g 0 min Mash Water Agent
Magnesium Sulfate 3.00 g 0 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
American Ale (1056) Wyeast Labs 75% 60°F - 72°F

Notes

Add salts to strike water and brown sugar to boil.

Third Place, Brown Ale category, 2012 NJ State Fair Homebrew Competition (SCUBA).

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Mashout at 170 for 10 minutes.

The AHA Conference is coming to the East Coast!

  By Kendall | January 22, 2013 - 9:23 pm |
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The American Homebrewers’ Association (AHA) National Homebrewers Conference is in Philadelphia this year, June 27-29. This is the first time it’s on the East Coast. I know people who have been previous years, and they said it was a fun time. There’s seminars, an expo, a banquet and a homebrewers club night, where clubs from around the country have tables and share their beer.

 

The details are all at the AHA website . If you want to go by yourself or with the club, act soon, as it fills up quickly, as does the hotel. Attendance all three days is certainly not necessary. Friday night is the club night.

Thanks to Keith for the post info.

Belgian Double Wit

  By Kendall | January 18, 2013 - 5:32 am |
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This belgian-style double wit has a wonderful aroma and a strong, tangy taste. This recipe is courtesy of Kendall, and won first place at the 2012 JCBC Homebrew Contest at the 4th St Arts & Music Festival.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 21.7 IBUs 9.4 SRM 1.097 SG 1.026 SG 9.2 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Belgian Dubbel 18 B 1.062 - 1.075 1.008 - 1.018 15 - 25 0 - 0 0 - 0 6 - 7.6 %

Fermentables

Name Amount %
Briess Bavarian Wheat LME 6 lbs 39.6
Briess Pilsen Light LME 3.15 lbs 20.79
White Wheat 1 lbs 6.6
Flaked Wheat 1 lbs 6.6
Pilsner Malt 4 lbs 26.4

Hops

Name Amount Time Use Form Alpha %
Strisselspalt (France) 1 oz 60 min Boil Pellet 4
Tettnang (Usa) 1 oz 30 min Boil Pellet 4.4
Strisselspalt (France) 1 oz 15 min Boil Pellet 4

Miscs

Name Amount Time Use Type
Coriander Powder 1/8 oz 5 min Boil Spice
Pink Grapefruit Peel 1 peel 10 min Boil Other

Yeast

Name Lab Attenuation Temperature
German Wheat 3333 () Wyeast 75% 60°F - 72°F

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Chipotle Red Cream Ale Recipe

  By Kendall | January 11, 2013 - 2:58 am |
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This recipe is courtesy of Tyler. It’s a cream ale with chipotle and specialty grains, and won first place at the 2012 Hoboken Chili Cookoff & Homebrew Competition. The spice makes for a very unique flavor.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 28.5 IBUs 11.3 SRM 1.048 SG 1.008 SG 5.2 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Spice, Herb, or Vegetable Beer 21 A 1.03 - 1.11 1.005 - 1.025 0 - 70 5 - 50 2 - 3 2.5 - 12 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 7 lbs 75.68
Caramel/Crystal Malt - 60L 0.75 lbs 8.11
Honey Malt 0.75 lbs 8.11
Victory Malt 0.5 lbs 5.41
Biscuit Malt 0.25 lbs 2.7

Hops

Name Amount Time Use Form Alpha %
Cluster 1 oz 60 min Boil Pellet 7

Miscs

Name Amount Time Use Type
Chipotle 4.00 Items 0 min Boil Spice

Yeast

Name Lab Attenuation Temperature
American Ale (1056) Wyeast Labs 75% 60°F - 72°F

Notes

First Place, Hoboken Chili Cook-off and Homebrew Competition (2012).

Download

Download this recipe's BeerXML file

Mashout at 170 for 10 minutes.

About the Jersey City Brew Club

  By Kendall | January 10, 2013 - 11:38 pm |
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The JCBC was started in the fall of 2010 with a small group of brewers meeting at Iron Monkey in Downtown Jersey City. What started as a few guys brewing and drinking in a kitchen has grown into a great club with dozens of homebrewers from Hudson and Essex Counties, and even more brew-drinkers.

If you’re a beer enthusiast, are interested in learning how to brew, or already brew and want to meet like-minded people, attend one of our events sometime. We host brew tours, contests, and parties, as well as group brews, where we brew and learn together. Or just come out to our next meeting, usually hosted at Barcade on the third Wednesday of each month.

Cheers!