How To Brew English Ordinary Bitter Beer @GlenAndFriendsBrewHouse

Glen And Friends BrewHouse First Brew in 2 Years: Will This Classic British Ale Turn Out?
Brew #50 English Ordinary Bitter
Welcome to the Brewing Channel! I'm Glen, and this is Brew number 50—a big milestone as I revive the channel after a long break. If you're new here, I also have a cooking channel called "Glen and Friends Cooking" and an aviation channel "Glen's Hangar," where I fly my restored 1961 Cessna 172. Check out the links in the description!

Today, I'm brewing an "Ordinary Bitter" using Simpsons Golden Promise, DRC, and Golden Naked Oats—grains that add unique flavours and mouthfeel. It's been a while since I brewed, so I'm excited to keep things simple but tasty.

I'm working with a single-vessel, electric 240-volt brewing system using the brew-in-a-bag method. After mashing at 151°F, we’ll use classic British hops: East Kent Golding and Fuggles to achieve a traditional English bitter character.

This brew is meant to be an English Ordinary Bitter, typically served from a cask, with a natural carbonation around 1.5 to 2 volumes—light, low carbonation, and just the right colour. We're kegging for convenience, aiming for great results with balanced flavour.

The brew day wasn't without its quirks—using double bags due to some wear and tear—but everything came together well. The final gravity readings were slightly above what was expected, giving a bit more ABV, and the beer fermented beautifully in about 5 days before moving into a keg.

Stick around for the taste test where Julie and I sample the results! It's got a smooth mouthfeel and just enough bitterness, which makes it a satisfying English ale. If you brew your own bitter, let me know what ingredients you use. Also, drop your suggestions for future brews in the comments!

Check out some recipes that we cooked with this beer:
Shin of Beef Stew: youtu.be/wNd6kxMj2iE
Coq au Bière: youtu.be/jiFKsUzIvRQ

For my brew:

30L Strike water (Toronto tap) @153ºF
1 Campden tablet
6 mL Lactic acid

2.9 Kg (85.3%) Golden Promise
300g (8.8%) Simpsons DRC
200g (5.9%) Simpsons Golden Naked Oats

60 minute mash @151ºF
15 minute mashout @171ºF

Pre boil gravity 1.032
Pre boil volume 29L

28g EKG (6% acid) at 60 minutes for 23 IBU
10g Fuggles (5% acid) at 30 minutes for 5.3 IBU
Whirlfloc @15 minutes
Yeast nutrient @15 minutes

Post boil gravity 1.039

Chilled to 61ºF
21L into ferment
Pitched 1 pkg WLP 013 London Ale

Fermented 5 days to a Final gravity 1.008
ABV 3.7%

I ended up a bit darker than the guidelines - but to me that just doesn’t matter.

0:00 Brewday Setup
1:16 Welcome back to the channel
5:37 Mash in
7:12 Gravity reading
8:00 Bag lift
9:33 Hop Spider? Yes or No?
10:24 Cleaning or Brewing
12:09 Into the ferment
13:10 Kegging
17:05 Tasting

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Help us out with a PayPal donation: paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE

Check out our Aviation and Flying Channel: youtube.com/glenshangar

Check out our cooking channel: youtube.com/@GlenAndFriendsCooking

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updated 1 year ago

How To Brew English Ordinary Bitter Beer

Glen And Friends BrewHouse 2024-10-05 | First Brew in 2 Years: Will This Classic British Ale Turn Out?
Brew #50 English Ordinary Bitter
Welcome to the Brewing Channel! I'm Glen, and this is Brew number 50—a big milestone as I revive the channel after a long break. If you're new here, I also have a cooking channel called "Glen and Friends Cooking" and an aviation channel "Glen's Hangar," where I fly my restored 1961 Cessna 172. Check out the links in the description!

Today, I'm brewing an "Ordinary Bitter" using Simpsons Golden Promise, DRC, and Golden Naked Oats—grains that add unique flavours and mouthfeel. It's been a while since I brewed, so I'm excited to keep things simple but tasty.

I'm working with a single-vessel, electric 240-volt brewing system using the brew-in-a-bag method. After mashing at 151°F, we’ll use classic British hops: East Kent Golding and Fuggles to achieve a traditional English bitter character.

This brew is meant to be an English Ordinary Bitter, typically served from a cask, with a natural carbonation around 1.5 to 2 volumes—light, low carbonation, and just the right colour. We're kegging for convenience, aiming for great results with balanced flavour.

The brew day wasn't without its quirks—using double bags due to some wear and tear—but everything came together well. The final gravity readings were slightly above what was expected, giving a bit more ABV, and the beer fermented beautifully in about 5 days before moving into a keg.

Stick around for the taste test where Julie and I sample the results! It's got a smooth mouthfeel and just enough bitterness, which makes it a satisfying English ale. If you brew your own bitter, let me know what ingredients you use. Also, drop your suggestions for future brews in the comments!

Check out some recipes that we cooked with this beer:
Shin of Beef Stew: youtu.be/wNd6kxMj2iE
Coq au Bière: youtu.be/jiFKsUzIvRQ

For my brew:

30L Strike water (Toronto tap) @153ºF
1 Campden tablet
6 mL Lactic acid

2.9 Kg (85.3%) Golden Promise
300g (8.8%) Simpsons DRC
200g (5.9%) Simpsons Golden Naked Oats

60 minute mash @151ºF
15 minute mashout @171ºF

Pre boil gravity 1.032
Pre boil volume 29L

28g EKG (6% acid) at 60 minutes for 23 IBU
10g Fuggles (5% acid) at 30 minutes for 5.3 IBU
Whirlfloc @15 minutes
Yeast nutrient @15 minutes

Post boil gravity 1.039

Chilled to 61ºF
21L into ferment
Pitched 1 pkg WLP 013 London Ale

Fermented 5 days to a Final gravity 1.008
ABV 3.7%

I ended up a bit darker than the guidelines - but to me that just doesn’t matter.

0:00 Brewday Setup
1:16 Welcome back to the channel
5:37 Mash in
7:12 Gravity reading
8:00 Bag lift
9:33 Hop Spider? Yes or No?
10:24 Cleaning or Brewing
12:09 Into the ferment
13:10 Kegging
17:05 Tasting

Here is the link to our Apron: searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152

searchandrescuedenim.com/GLENANDFRIENDSCOOKING
Discount code to be used at checkout: GLENANDFRIENDSCOOKING

Buy us a cup of tea: ko-fi.com/glenandfriendscooking

Help us out with a PayPal donation: paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE

Check out our Aviation and Flying Channel: youtube.com/glenshangar

Check out our cooking channel: youtube.com/@GlenAndFriendsCooking

🎵 Music licensed from Lickd. The biggest mainstream and stock music platform for content creators.
The Perfect Kiss (2023 Digital Master) by New Order, lickd.lnk.to/TsUcCkID License ID: JNoBvJ7joV9
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Wild Thing - Brewing With Wild Yeast

Glen And Friends BrewHouse 2024-12-27 | Wild Thing - Brewing With Wild Yeast
Welcome back to the brewery! In this episode, we dive into the fascinating world of wild yeast brewing. Inspired by a wine dinner showcasing wild ferment wines, we take a bold step to brew beer using yeast naturally present on backyard grapes. Follow along as we explore the process, from building a starter with wild yeast to fine-tuning the fermentation. This adventure brings out unique aromas, unexpected results, and some lessons learned about brewing at varying temperatures. If you’re curious about the science, flavours, and creativity behind wild yeast beer, this episode is for you!

Stay tuned for a side-by-side comparison of this wild yeast brew with a Kolsch yeast version in the next episode! Don’t forget to like, comment, and subscribe to keep up with our brewing adventures. Cheers!

30L Strike water at 148ºF
1 Campden tablet
6 mL Lactic acid

3.7 Kg Pilsner malt 90%
0.41 Kg Vienna malt 10%

60 minute mash at 148ºF
15 minute washout at 171ºF

Pre-boil gravity 1.038
Pre-boil volume 29.5L

28g Pearl 5.2% Alpha 18.5 IBU 60 minutes
19g Tettnang 2.0% Alpha 1 IBU 15 minute
17g Tettnang 2.0% Alpha whirlpool

24L post boil
Opening Gravity: 1.047 11.5% DS

Chilled to 63ºF pitched the wild yeast

Finished after 3 weeks of fermenting between 60ºF and 75ºF
Final Gravity 1.029 9.1º DS
2.1% ABV

For some great info on capturing and propagating wild yeast:

canadahomebrews.ca/2018/10/01/capturing-and-brewing-with-local-canadian-yeasts

bootlegbiology.com/diy/capturing-yeast

milkthefunk.com/wiki/Wild_Yeast_Isolation

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Crafting a Cream Ale from Canadian Prohibition Days - Brewing History

Glen And Friends BrewHouse 2024-11-13 | Easy Homebrew Recipe for the Perfect 'Lawnmower Beer' 🍻
Join me in the brewery as I recreate an early North American cream ale, diving deep into its historical roots, brewing techniques, and flavoUrs. From selecting classic Canadian two-row and six-row barley to incorporating flaked corn, this video takes you through the step-by-step process of crafting a smooth, easy-drinking beer with a nod to the past. I’ll explain the brewing system I’m using, the mashing, hops selection, and even touch on Canadian Prohibition’s impact on this style. Watch till the end as I taste-test the finished cream ale—an ideal “lawnmower beer” perfect for relaxing afternoons!

30L strike water at 149ºF
1 campden tablet
6 mL lactic acid

2 Kg 6 row malt 48.8%
1.5 kG 2 row malt 36.6%
600g flaked corn 14.6%

60 minute mash at 149ºF
15 minute mashout at 171ºF

Pre boil gravity 1.038 D20
Pre boil volume 29 L

15.9g Cluster 7% alpha for 60 Minutes 16 IBU
1 whirlflock at 15 minutes
1 tsp yeast nutrient at 15 minutes
22g Crystal 2.7% alpha at flameout whirl 15 minutes 2 IBU

Opening Gravity 11.5ºPlato / 1.045 D20

Pitched 1 pkg Escarpment Labs Cream Ale Blend

Left in primary fermentor for 28 days before kegging.

Final Gravity 1.006 around 5% ABV

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How To Brew A Porter Beer - A Style To Remember!

Glen And Friends BrewHouse 2024-10-26 | Brewing The Beer That Launched 1,000 Ships! Home Brewing A Porter

Get ready for a deep dive into the rich tradition of brewing porter beer! In this episode, we're brewing a classic porter, a recipe inspired by Eric's Plummer's Porter with some personal tweaks. If you’re a fan of dark, malty beers like stout but crave something lighter, this porter is for you. We walk through every step from grain selection (Golden Promise, Chocolate Malt, and Golden Naked Oats) to a perfect, low-carbonation kegging process.

Learn about:

Traditional Irish brewing techniques
Porter history, including Guinness’s porter before stout
UK-style hops like East Kent Goldings and Fuggle
Brewing tips for homebrewers, from mash temperatures to yeast selection
This is brew number 51 on our channel, and it's perfect for pairing with hearty dishes or even in recipes (yes, there’s cake involved!). Don't forget to check the recipe in the description and stay tuned for a taste test!

If you love brewing, traditional beers, or cooking with beer, hit that subscribe button and follow along!

Brew 51 Porter

30L Strike water @ 153ºF
1 campden tablet
6 mL lactic acid

3.5 Kg Golden promise 82.4%
250g Simpson DRC 5.9%
200g Chocolate malt 4.7%
200g golden naked oats 4.7%
100g black patent 2.4%

60 minute mash @ 152ºF
15 minute mash out @ 171ºF

Pre boil gravity 1.037
Pre boil volume 29L

25g EKG 6.1% Alpha 60 minutes
21g fuggles 5.6% Alpha 30 minutes
10g EKG 6.1% Alpha flameout
15 minute whirlpool before chill

Opening gravity 1.044

Chilled to 68ºF
pitched 1 pkg WLP 013 London Ale

Final gravity 1.014
3.8% ABV

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1 Gallon Of Beer Your First All Grain HomeBrew Recipe

Glen And Friends BrewHouse 2024-10-24 | 🍺1 Gallon Of Beer - Your First All Grain HomeBrew
Today we're going back to the basics of All Grain beer brewing at home. You don't need a lot of equipment, you don't need a lot of ingredients, you don't really even need to learn or understand a lot of the Home Brew jargon. For your first all grain brew at home: KISS = Keep It Stupid Simple.

There will be lots of time to learn and grow as a home brewer; but the first time can be intimidating if you spend too much time listening to all of the 'experts'.

Ingredients:
6.5L water
1 Campden tablet
.76 Kg Munich malt
13.5g Tettnang hops (Alpha acid 3.7%)
1/5 Pkg Saffale US-05 yeast
Priming sugar
No rinse sanitiser like 'Star San'

Method:
In a large stainless steel pot bring your water to 156ºF.
Dissolve the Campden tablet.
Place the mesh bag into the pot, and slowly stir in the crushed Munich malt.
Cover the pot, and maintain 154ºF for 1 hour - wrap in blankets / towels if needed.
After 1 hour, remove the bag of grain and squeeze out as much liquid as possible.
Bring the pot to a boil.
Once boiling, add the hops and boil uncovered for 1 hour.
Remove from the stove, and chill the pot to 60ºF as quickly as possible.
Carefully transfer the wort to a cleaned and sanitised 1 gallon jug, and seal with an airlock.
Leave at room temp for 2 weeks out of direct sunlight.
Clean and sanitise pressure rated beer bottles - swing top is best.
Add desired amount of priming sugar to each bottle, and then carefully fill each bottle with beer.
Leave bottles at room temp for two weeks before transferring to the fridge to chill.

Enjoy!

Resources:
Priming sugar calculator: brewersfriend.com/beer-priming-calculator
Equipment suppliers
Canada: ontariobeerkegs.com
United States: northernbrewer.com

Home Brewing Software: http://beersmith.com

0:00 Welcome
26:15 Chicken the Cat shows up to help
27:49 Tasting

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Peoples Pint Brewery Visit || BrewHouse HomeBrew

Glen And Friends BrewHouse 2018-02-02 | Two of our homebrew friends are hard at work setting up their first commercial brewery. So Jules and I decided to stop by for a visit and see what they are up to. Still early days, they are probably a month or so from opening, but we get a chance to discuss their plans.

Brew #27 Maple Sap Best Bitter || BrewHouse HomeBrew

Glen And Friends BrewHouse 2018-01-29 | Brew #27 Maple Sap Best Bitter

We are back with another beer brewed from maple tree sap!
Not much water in this brew - Mostly sap straight for our uncles Maple trees.

The particulars:
Best Bitter
19L batch size

Equipment:
High Gravity BIAB

Targets:
ABV: 4.2, OG: 1.048, FG: 1.016, PBG: 1.039

**Maple sap specific gravity: 1.010

Ingredients:
1 Campden tablet
2.26 kg Pale Malt, Maris Otter (3.0 SRM) 63.2 %
0.33 kg Carafoam (2.0 SRM) 9.4 %
0.25 kg Simpsons DRC (142.0 SRM) 7.0 %
0.24 kg Barley, Flaked (1.7 SRM) 6.8 %
0.24 kg Caramel/Crystal Malt - 60L (60.0 SRM) 6.8 %
0.24 kg Caramel/Crystal Malt - 10L (10.0 SRM) 6.8 %
18.69g Goldings, East Kent [5.60 %] - Boil 60.0 min 14.7 IBUs
42.57 g Goldings, East Kent [5.00 %] - Boil 30.0 min 23.0 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins)
1.00 tsp Yeast Nutrient (Boil 15.0 mins)
28.00 g Fuggles [4.50 %] - Steep/Whirlpool 15.0 min 4.4 IBUs
1.5L starter London ESB Ale (Wyeast Labs #1968)

Strike:18L Maple sap + 10L water @ 157ºF
Mash: 60 minutes @ 155ºF
Mashout: 10 minutes @170ºF
Pump recirc whole mash

PBG: 1.041
PBV: 25.5L

60 Minute boil following above hop schedule

OG: 1.051
Added 1.5L distilled water
OG: 1.048

Brewed March 10 2017
Fermented @ 65ºF
Kegged March 16 2017
FG: 1.009, ABV: 5.3
Fined with gelatine

Brew #26 Maple Sap Vienna Lager || BrewHouse HomeBrew

Glen And Friends BrewHouse 2018-01-24 | Not much water in this brew - Mostly sap straight for our uncles Maple trees.

The particulars:
Vienna Lager
19L Batch Size

Equipment:
BrewHa BIAC

Targets:
ABV: 4%, OG: 1.050, FG: 1.014, PBG: 1.044

**Maple sap specific gravity: 1.012

Ingredients:
1 Campden tablet
2.14 kg Vienna Malt (Weyermann) (3.0 SRM) 58.7 %
1.02 kg Pilsner (Weyermann) (1.7 SRM) 27.9 %
0.24 kg Munich I (Weyermann) (7.1 SRM) 6.7 %
0.24 kg Simpsons DRC (142.0 SRM) 6.7 %
16.91 g Perle [7.80 %] - Boil 60.0 min 18.7 IBUs
11.27 g Hallertauer [2.70 %] - Boil 60.0 min 4.3 IBUs
1.04 Items Whirlfloc Tablet (Boil 15.0 mins)
10.34 g Saaz [2.40 %] - Steep/Whirlpool 10.0 min 0.6 IBUs
9.39 g Tettnang [3.90 %] - Steep/Whirlpool 10.0 min 0.9 IBUs
2L starter Old Bavarian Lager (White Labs #WLP920) [3...
1 tsp Yeast Nutrient boil 15 min
1 tsp Irish moss boil 15 min

Strike: 18L Maple sap + 1.5L water @156ºF
Mash 60 minutes @ 151ºF
Mashout 10 minutes @ 170ºF
Pump recirc whole mash
Sparge with 6L water @170ºF

PBG: 1.049
PBV: 22.5L
**Diluted with 2.5L water
PBG: 1.045
PBV: 25L

60 Minute boil following above hop schedule
Chilled to 54ºF, pitched yeast

OG: 1.050

Brewed March 9 2017
Fermented @ 52ºF
March 14 let temp rise to 62ºF for D rest
Kegged March 21 2017
FG: 1.003 ABV: 6%
Laggered @3ºC for 3-4 weeks

***We use the Misco Digital Beer Refractometer: misco.com/digital-handheld-refractometer/digital-refractometer/beer-refractometer-wort-plato-dissolved-solids-specific-gravity-points-propylene-glycol-freeze-point-c

Brew #25 NEIPA Version One || BrewHouse HomeBrew

Glen And Friends BrewHouse 2018-01-15 | Brew #25 NEIPA Version One

Our first attempt at a NEIPA… ish beer.

The particulars:
NEIPA
19L Batch Size

Equipment:
High Gravity BIAB

Targets:
ABV: 6.7%, OG: 1.061, FG: 1.010, PBG: 1.050

Ingredients:
1 Campden Tablet
5.00 ml Lactic Acid (Mash 60.0 mins)
2.50 g Calcium Chloride (Mash 60.0 mins)
2.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins)
2.00 kg Pale Malt, Maris Otter (3.0 SRM) 33.5 %
1.00 kg Golden Promise (3.0 SRM) 16.8 %
1.00 kg Pale Malt (2 Row) US (2.0 SRM) 16.8 %
1.00 kg Raw Wheat (4.7 SRM) 16.8 %
0.65 kg Wheat, Flaked (1.6 SRM) 10.9 %
0.32 kg Oats, Flaked (1.0 SRM) 5.4 %
10.00 g Columbus (Tomahawk) [15.70 %] - First Wort 20.8 IBUs
1.00 tsp Yeast Nutrient (Boil 10.0 mins)
28.00 g Centennial [7.90 %] - Boil 5.0 min 5.3 IBUs
28.00 g Citra [13.80 %] - Boil 5.0 min 9.3 IBUs
28.00 g Centennial [7.90 %] - Steep/Whirlpool 20.0 min 8.1 IBUs
28.00 g Citra [13.80 %] - Steep/Whirlpool 20.0 min 14.1 IBUs
1.5L starter Vermont Ale (Escarpment Labs #)
28.00 g Centennial [10.00 %] - Dry Hop 5.0 Days
28.00 g Citra [13.80 %] - Dry Hop 5.0 Days

Strike water: 29.4L @159ºF
Mash 60 minutes @ 149ºF
Mashout 10 minutes @ 170ºF
Pump recirc whole mash
Squeeze bag

PBG: 1.054
PBV: 26L
60 Minute boil following above hop schedule

Post boil volume:20L
OG: 1.062

Brewed March 7 2017
Dry hopped March 9 2017
March 16 transferred to keg
FG: 1.005 ABV: 7.3%

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Brew #24 American Amber #6 || BrewHouse HomeBrew

Glen And Friends BrewHouse 2018-01-08 | Brew #24 American Amber #6

Refining the amber recipe

The particulars:
American Amber
19L Batch size

Equipment:
High Gravity BIAB

Targets:
ABV: 5.1%, OG: 1.050, FG: 1.011, PBG: 1.041

Ingredients:

1 Campden tablet
3 mL Lactic acid 88%
3.51 kg Pale Malt (2 Row) US (2.0 SRM) 75.9 %
0.37 kg Simpsons DRC (142.0 SRM) 8.1 %
0.37 kg Amber Malt (22.0 SRM) 8.0 %
0.37 kg Munich Malt (9.0 SRM) 8.0 %
14.36 g Citra [13.80 %] - Boil 20.0 min 14.9 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins)
20.00 g Cascade [6.90 %] - Boil 10.0 min 6.2 IBUs
1.06 tsp Yeast Nutrient (Boil 5.0 mins)

26.81 g Citra [13.80 %] - Steep/Whirlpool 15.0 min 11.4 IBUs
1L starter of American Ale Yeast Blend (White Labs #WLP 060)

Strike water: 29.44L @156ºF
Mash 60 minutes @152ºF
Mashout 10 minutes @ 170ºF
Pump recirc whole mash
Squeeze bag

PBG: 1.045
PBV: 27L

60 Minute boil following above hop schedule

PostBV:23L
OG: 1.049

Pitched yeast and fermented at 68º-72ºF in the Fast Ferment

Brewed March 6 2017
Cold Crashed March 12
Transferred to a bright keg and fined with gelatine
FG:1.009 (ABV 5.0%)

Brew 21 Scottish Ale || BrewHouse HomeBrew

Glen And Friends BrewHouse 2018-01-01 | Brew # 21 Home Brewing A Scottish Ale

Our first shot at a Scottish Ale

The Particulars:
Scottish Ale
19L Batch size

Equipment:
High Gravity BIAB

Targets:
ABV: 8.6%, OG: 1.089, FG: 1.024, PBG: 1.073

Ingredients:
1 Campden Tablet
5 mL Lactic acid 88%
6.20 kg Golden Promise (Simpsons) (2.0 SRM) 80.6 %
0.40 kg Caramel/Crystal Malt - 60L (60.0 SRM) 5.2 %
0.40 kg Caramel/Crystal Malt - 80L (80.0 SRM) 5.2 %
0.40 kg Raw Wheat (4.7 SRM) 5.2 %
0.30 kg Simpsons DRC (142.0 SRM) 3.8 %

28.00 g Celeia [AA 2.80 %] - Boil 60.0 min 7.8 IBUs
28.00 g Goldings, East Kent [5.10 %] - Boil 60.0 min 14.2 IBUs
28.00 g Celeia [2.80 %] - Boil 30.0 min 6.0 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins)
1.00 tsp Yeast Nutrient (Boil 10.0 mins)

2.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 ml] Yeast

Strike Water 30L @ 155ºF
Mash 70 minutes @ 152ºF
Pump recirc whole mash
Mashout @170ºF for 10 minutes
Squeeze bag

Pre Boil Gravity: 1.068 73.8% efficiency

60 Minute boil following above hop schedule
Post boil chilled to 65ºF in 12 minutes
17L into fermentor (spilled a bunch on the floor)
Pitched yeast and fermented at 67ºF

Brewed Feb 21 2017
Cold Crashed March 1 2017
FG: 1.015 (ABV 9.8%)
Transferred to a bright keg and fined with gelatine

Brew #19 Amber Ale (version 5) ’Mabel’ || BrewHouse HomeBrew

Glen And Friends BrewHouse 2017-08-30 | Brew #19 Home Brewing An Amber Ale (version 5) ’Mabel’

We take another try at ‘perfecting’ our amber ale…

The particulars:
Amber Ale
19L batch size

Equipment:
High Gravity electric BIAB

Targets:
ABV: 5.1%, OG: 1.050, FG: 1.011, PBG: 1.041

Ingredients:
1 Campden tablet
3 mL Lactic acid 88%

3.1 Kg Pale Malt 75.9%
.37 Kg Double Roasted Crystal 8.1%
.37 Kg Munich 1 8%
.37 Kg Kiln Amber 8%

15.4g Citra AA 13% 20 Min (14.9 IBU)
19.6g Amarillo AA 7% 10 Min (6.2 IBU)
1 tsp Irish Moss 15 Min
1 tsp Yeast Nutrient 15 Min
28g Citra AA 13% flameout / steep 15 Min (11.4 IBU)

Strike water29.44L @156ºF
Mash 1 hour @152ºF
Pump re-circ whole mash time
Mashout @170ºF 10 minutes
Squeeze bag

Pre Boil Gravity: 1.044
Pre Boil Volume: 26L

60 Minute boil following above hop schedule
OG: 1.051
Whirlpooled last hop for 15 minutes
Whirlpooled & chilled from 160ºF to 65ºF in 5 minutes
19.75L into fermentor

Rehydrated & pitched 1 pkg US-05 yeast

Brewed Feb 13 2017
Cold Crashed Feb 20-21
FG: 1.005
ABV: 5.8%
Transfered to a bright keg Feb 21, fined with gelatine and held at 3ºC for 2 weeks before moving to a serving keg

Brew #18 Vienna Lager #1 || BrewHouse HomeBrew

Glen And Friends BrewHouse 2017-08-21 | Brew #18 Home Brewing A Vienna Lager #1

Welcome to brew #18! This is our first attempt at a lager - we have all of the temperature control equipment with the Brewha brewing gear, so we thought why not.

The particulars:
Vienna Lager
19L batch size

Equipment:
Brewha BIAC

Targets:
ABV: 4.8%, OG: 1.050, FG: 1.014, IBU: 24.6 PBG: 1.044

Ingredients:
1 Campden tablet
6 mL Lactic acid 88%

2.6 Kg Vienna Malt 58.7%
1.53 Kg Pils 27.9
0.3 Kg Double Roasted Crystal 6.7%
0.3 Kg Munich 6.7%

18.7g Perle AA 7.8% 60 Min (18.7 IBU)
12.5g Hallertauer AA 2.7% 60 Min (4.3 IBU)
1 tsp Irish Moss 15 Min
1 tsp Yeast Nutrient 15 Min
10.4g Saaz AA 2.4% flameout / steep 10 Min (.6 IBU)
10.5g Tettnang AA 3.9% flameout / steep 10 Min (.9 IBU)

Strike water17.5L @ 154ºF
Mash 1 hour @151ºF
Pump re-circ whole mash
Mashout 168ºF 10 minutes
Fly sparge 4.3L

***Realised that we had BeerSmith setup incorrectly on the new brewhouse laptop***
***Added 5L extra water after sparge to meet pre boil gravity and volume.

Pre boil gravity: 1.043
Pre boil volume: 22.5L

60 minute boil
OG: 1.050

Chilled to 50ºF before pitching yeast
Yeast starter of 2L WLP 920 ‘Old Bavarian’

Brewed Feb 06 2017
Diacetyl rest @65.5ºF from Feb 11 - 14
Cold crashed Feb 15-16
FG: 1.007
ABV: 5.4%
Kegged in bright keg Feb 16, fined with Gelatine and moved to lagger fridge set to 2ºC for 6 weeks before tasting

Tasting Home Brew #14 || BrewHouse HomeBrew

Glen And Friends BrewHouse 2017-08-09 | Brew 14 Dead Parrot Ale #2

This is our second shot at this recipe - slight changes based on what we had in house on brewday

The particulars:
American Pale Ale
19L batch size
1 Campden tablet
.65g Epsom Salt
4g Gypsum
5 mL Lactic 88%

1.77 Kg pale 2 row 34.8%
1.22 Kg Maris otter 24%
1.22 Kg Pilsner 24%
.39 Kg wheat malt 7.6%
.30 Kg Raw wheat 5.9%
.19 Kg crystal 60 3.7%

18g Columbus AA 11.1% 30 minutes (19 IBU)
28g Cascade AA 6.9% 15 minutes (12 IBU)
1 tsp Irish moss 10 minutes
1 tsp Yeast nutrient
17g Cascade AA 6.9% 5 minutes (2.4IBU)
28g Cascade AA 6.9% whirlpool 15 minutes (6 IBU)

Targets:
ABV: 5.8%, OG: 1.058, FG: 1.014, IBU: 39

Strike water 20.24L @ 161ºF
Mash 1 hour @ 154ºF
Mash out @170ºF
Fly sparge 6L @ 168ºF
Pre-boil gravity 1.052
Pre boil volume 22.5L

60 minute boil

OG: 1.057
Post boil volume 19.5L

1L starter of WLP001 Cali Ale

Brewed Feb 26 2017
Cold crashed March 5
Kegged in Bright keg March 6
Fined with Gelatine
March 15 xfer from bright keg to serving

Adding a sightglass to our brew kettle || BrewHouse HomeBrew

Glen And Friends BrewHouse 2017-06-07 | In this episode of BrewHouse, Glen takes a bit of time to make some adjustments to our brew kettle.

Anatomy of the Pin Lock Keg || BrewHouse HomeBrew

Glen And Friends BrewHouse 2017-04-03 | We recently purchased a bunch of pin lock kegs (thanks www.ontariobeerkegs.com) - so after cleaning we decided to replace all of the ‘O’ rings and turn some of them into bright kegs.

We ended up with Pin Lock Kegs from 4 or 5 different manufacturers and factories, but luckily only two different thread sizes on the posts.
Briefly:
Cornelius Pin Lock kegs have 19/32” – 18 threads
Firestone / Spartanburg Pin Lock have 9/16” – 18 threads

Brew #14 Dead Parrot Ale #2 || BrewHouse HomeBrew

Glen And Friends BrewHouse 2017-03-30 | This is our second shot at this recipe - slight changes based on what we had in house on brewday

The particulars:
American Pale Ale
19L batch size

1 Campden tablet
.65g Epsom Salt
4g Gypsum
5 mL Lactic 88%

1.77 Kg pale 2 row 34.8%
1.22 Kg Maris otter 24%
1.22 Kg Pilsner 24%
.39 Kg wheat malt 7.6%
.30 Kg Raw wheat 5.9%
.19 Kg crystal 60 3.7%

18g Columbus AA 11.1% 30 minutes (19 IBU)
28g Cascade AA 6.9% 15 minutes (12 IBU)
1 tsp Irish moss 10 minutes
1 tsp Yeast nutrient
17g Cascade AA 6.9% 5 minutes (2.4IBU)
28g Cascade AA 6.9% whirlpool 15 minutes (6 IBU)

Targets:
ABV: 5.8%, OG: 1.058, FG: 1.014, IBU: 39

Strike water 20.24L @ 161ºF
Mash 1 hour @ 154ºF
Mash out @170ºF
Fly sparge 6L @ 168ºF
Pre-boil gravity 1.052
Pre boil volume 22.5L

60 minute boil

OG: 1.057
Post boil volume 19.5L

1L starter of WLP001 Cali Ale

Brewed Feb 26 2017
Cold crashed March 5
Kegged in Bright keg March 6
Fined with Gelatine
March 15 xfer from bright keg to serving

Cleaning Home Brew Corny Kegs! || BrewHouse HomeBrew

Glen And Friends BrewHouse 2017-03-16 | We bought a load of used kegs… most still had pop in them from 20 years ago, and they needed a good cleaning. So we called our friends at CraftMeister to see if they could help us with the task.

**Just a note - the pop in the kegs that still had pressure, smelled great; almost like you could drink it.

Tasting Brew Number #12 - A Winter Warmer || BrewHouse HomeBrew

Glen And Friends BrewHouse 2017-03-16 | Home Brewing a winter holiday classic beer!

The particulars:
Winter Warmer spiced dark beer
BrewDay Dec 12 2016

20L batch size
1 Campden tablet
5 mL lactic acid 88%
2.27g CaCl
2.62 Kg Pale malt 2 row 46.6%
1 Kg Maris Otter 17.8
.52 Kg DRC 9.2%
.26 Kg Brown malt 4.6%
.26 Kg Crystal 60 4.6%
.26 Kg Caramunich I 4.6%
.26 Kg Chocolate malt 4.6%
.06 Kg Peat smoked malt 1.2%
.39 Kg Jaggery 6.9% 60 minutes
29.67g Northern Brewer (Alpha 9.6%) 60 Minutes
1 tsp Irish moss 10 minutes
29.67g East Kent Goldings (Alpha 5%) 10 minutes
12.8g Cinnamon stick 5 minutes
2 tsp Allspice 5 minutes
4.5g Nutmeg 5 minutes
14.84g East Kent Goldings (Alpha 5%) 2 minutes
14.84g Northern Brewer (Alpha 9.6%) 2 Minutes
2 pkg Wyeast 1084 Irish Ale

Targets:
ABV: 6.1%, OG: 1.060 FG: 1.014, IBU: 41

Strike water 30L @158ºF
Mash 60 Minutes @156ºF
Mashout @170ºF
60 Minute boil with additions as outlined above
**Overshot OG - added 750 mL water after boil

OG: 1.060 (Dec 12 2016)
Fermented 8 days @66ºF
FG: 1.019 (Dec 20 2016

Cold crashed 2 days then kegged.
½ amount kegged ‘straight’
½ amount kegged with 15 mL spice tincture

We’re building a new Electric Brewroom! || BrewHouse HomeBrew

Glen And Friends BrewHouse 2017-03-01 | Ok - so the cat is already out of the bag, we’ve been releasing pictures for a while now… but here it is; the official launch of the new brewroom!

It will take a while to get settled, but look out for the new brewing videos in the new space.

Brew Number 12 - Winter Warmer Kegging || BrewHouse HomeBrew

Glen And Friends BrewHouse 2017-02-28 | A winter holiday classic!

The particulars:
Winter Warmer spiced dark beer
BrewDay Dec 12 2016

20L batch size
1 Campden tablet
5 mL lactic acid 88%
2.27g CaCl
2.62 Kg Pale malt 2 row 46.6%
1 Kg Maris Otter 17.8
.52 Kg DRC 9.2%
.26 Kg Brown malt 4.6%
.26 Kg Crystal 60 4.6%
.26 Kg Caramunich I 4.6%
.26 Kg Chocolate malt 4.6%
.06 Kg Peat smoked malt 1.2%
.39 Kg Jaggery 6.9% 60 minutes
29.67g Northern Brewer (Alpha 9.6%) 60 Minutes
1 tsp Irish moss 10 minutes
29.67g East Kent Goldings (Alpha 5%) 10 minutes
12.8g Cinnamon stick 5 minutes
2 tsp Allspice 5 minutes
4.5g Nutmeg 5 minutes
14.84g East Kent Goldings (Alpha 5%) 2 minutes
14.84g Northern Brewer (Alpha 9.6%) 2 Minutes
2 pkg Wyeast 1084 Irish Ale

Targets:
ABV: 6.1%, OG: 1.060 FG: 1.014, IBU: 41

Strike water 30L @158ºF
Mash 60 Minutes @156ºF
Mashout @170ºF
60 Minute boil with additions as outlined above
**Overshot OG - added 750 mL water after boil

OG: 1.060 (Dec 12 2016)
Fermented 8 days @66ºF
FG: 1.019 (Dec 20 2016

Cold crashed 2 days then kegged.
½ amount kegged ‘straight’
½ amount kegged with 15 mL spice tincture

Brew Number 12 - Winter Warmer Boil & Pitch || BrewHouse HomeBrew

Glen And Friends BrewHouse 2017-02-23 | Brew Number 12 - Winter Warmer Boil & Pitch

A winter holiday classic!

The particulars:
Winter Warmer spiced dark beer
BrewDay Dec 12 2016

20L batch size
1 Campden tablet
5 mL lactic acid 88%
2.27g CaCl
2.62 Kg Pale malt 2 row 46.6%
1 Kg Maris Otter 17.8
.52 Kg DRC 9.2%
.26 Kg Brown malt 4.6%
.26 Kg Crystal 60 4.6%
.26 Kg Caramunich I 4.6%
.26 Kg Chocolate malt 4.6%
.06 Kg Peat smoked malt 1.2%
.39 Kg Jaggery 6.9% 60 minutes
29.67g Northern Brewer (Alpha 9.6%) 60 Minutes
1 tsp Irish moss 10 minutes
29.67g East Kent Goldings (Alpha 5%) 10 minutes
12.8g Cinnamon stick 5 minutes
2 tsp Allspice 5 minutes
4.5g Nutmeg 5 minutes
14.84g East Kent Goldings (Alpha 5%) 2 minutes
14.84g Northern Brewer (Alpha 9.6%) 2 Minutes
2 pkg Wyeast 1084 Irish Ale

Targets:
ABV: 6.1%, OG: 1.060 FG: 1.014, IBU: 41

Strike water 30L @158ºF
Mash 60 Minutes @156ºF
Mashout @170ºF
60 Minute boil with additions as outlined above
**Overshot OG - added 750 mL water after boil

OG: 1.060 (Dec 12 2016)
Fermented 8 days @66ºF
FG: 1.019 (Dec 20 2016

Cold crashed 2 days then kegged.
½ amount kegged ‘straight’
½ amount kegged with 15 mL spice tincture

Brew Number 12 - Winter Warmer The Mash || BrewHouse HomeBrew

Glen And Friends BrewHouse 2017-02-23 | Brew Number 12 - Winter Warmer The Mash

A winter holiday classic!

The particulars:
Winter Warmer spiced dark beer
BrewDay Dec 12 2016

20L batch size
1 Campden tablet
5 mL lactic acid 88%
2.27g CaCl
2.62 Kg Pale malt 2 row 46.6%
1 Kg Maris Otter 17.8
.52 Kg DRC 9.2%
.26 Kg Brown malt 4.6%
.26 Kg Crystal 60 4.6%
.26 Kg Caramunich I 4.6%
.26 Kg Chocolate malt 4.6%
.06 Kg Peat smoked malt 1.2%
.39 Kg Jaggery 6.9% 60 minutes
29.67g Northern Brewer (Alpha 9.6%) 60 Minutes
1 tsp Irish moss 10 minutes
29.67g East Kent Goldings (Alpha 5%) 10 minutes
12.8g Cinnamon stick 5 minutes
2 tsp Allspice 5 minutes
4.5g Nutmeg 5 minutes
14.84g East Kent Goldings (Alpha 5%) 2 minutes
14.84g Northern Brewer (Alpha 9.6%) 2 Minutes
2 pkg Wyeast 1084 Irish Ale

Targets:
ABV: 6.1%, OG: 1.060 FG: 1.014, IBU: 41

Strike water 30L @158ºF
Mash 60 Minutes @156ºF
Mashout @170ºF
60 Minute boil with additions as outlined above
**Overshot OG - added 750 mL water after boil

OG: 1.060 (Dec 12 2016)
Fermented 8 days @66ºF
FG: 1.019 (Dec 20 2016

Cold crashed 2 days then kegged.
½ amount kegged ‘straight’
½ amount kegged with 15 mL spice tincture

Brew Number 11 - Roggenbier Part Four: Tasting… || BrewHouse HomeBrew

Glen And Friends BrewHouse 2017-02-13 | We like rye… we like beers with rye in them… so lets make a Roggenbier…
This is a really sticky mash, that was slow to sparge and drain.

The particulars:
Roggenbier
German Rye Beer
BrewDay Sept 25 2016

19L batch size
1 Campden tablet
.25 Kg Rice hulls 4.8%
2.52 Kg Rye malt 47%
.82 Kg Crystal 40 15.2%
.82 Pale malt 2 row 15.2%
.5 Kg Caramunich III 9.3%
.46 KG Flaked oats 8.5%
8.86g Perle (Alpha 6.5%) 60 minutes
8.86g Perle (Alpha 6.5%) 30 minutes
1 Whirlfloc 15 minutes
1 tsp yeast nutrient
2 pkg Wyeast 3068 Weihenstephan Weizen

Targets:
ABV: 4.9, OG: 1.050, FG: 1.013, IBU: 13

Strike water 24.25L @92ºF
Protein rest @90ºF for 30 minutes
Raise temp to 154ºF
Mash 60 minutes @154ºF
Mashout @168ºF
Sparge 5.24L @168ºF
Preboil volume 24.75L
60 minute boil with additions as outlined above
**Overboiled, had to add 2L water after boil to meet our OG

OG: 1.050 (Sept 25 2016)
Fermented 9 days @66.5ºF
FG: 1.013 (Oct 3 2016)

Cold crashed 3 days then kegged

Brew Number 11 - Roggenbier Part Three Chill & Pitch || BrewHouse HomeBrew

Glen And Friends BrewHouse 2017-02-11 | We like rye… we like beers with rye in them… so lets make a Roggenbier…
This is a really sticky mash, that was slow to sparge and drain.

The particulars:
Roggenbier
German Rye Beer
BrewDay Sept 25 2016

19L batch size
1 Campden tablet
.25 Kg Rice hulls 4.8%
2.52 Kg Rye malt 47%
.82 Kg Crystal 40 15.2%
.82 Pale malt 2 row 15.2%
.5 Kg Caramunich III 9.3%
.46 KG Flaked oats 8.5%
8.86g Perle (Alpha 6.5%) 60 minutes
8.86g Perle (Alpha 6.5%) 30 minutes
1 Whirlfloc 15 minutes
1 tsp yeast nutrient
2 pkg Wyeast 3068 Weihenstephan Weizen

Targets:
ABV: 4.9, OG: 1.050, FG: 1.013, IBU: 13

Strike water 24.25L @92ºF
Protein rest @90ºF for 30 minutes
Raise temp to 154ºF
Mash 60 minutes @154ºF
Mashout @168ºF
Sparge 5.24L @168ºF
Preboil volume 24.75L
60 minute boil with additions as outlined above
**Overboiled, had to add 2L water after boil to meet our OG

OG: 1.050 (Sept 25 2016)
Fermented 9 days @66.5ºF
FG: 1.013 (Oct 3 2016)

Cold crashed 3 days then kegged

Brew Number 11 - Roggenbier Part Two The Sparge || BrewHouse HomeBrew

Glen And Friends BrewHouse 2017-02-10 | We like rye… we like beers with rye in them… so lets make a Roggenbier…
This is a really sticky mash, that was slow to sparge and drain.

The particulars:
Roggenbier
German Rye Beer
BrewDay Sept 25 2016

19L batch size
1 Campden tablet
.25 Kg Rice hulls 4.8%
2.52 Kg Rye malt 47%
.82 Kg Crystal 40 15.2%
.82 Pale malt 2 row 15.2%
.5 Kg Caramunich III 9.3%
.46 KG Flaked oats 8.5%
8.86g Perle (Alpha 6.5%) 60 minutes
8.86g Perle (Alpha 6.5%) 30 minutes
1 Whirlfloc 15 minutes
1 tsp yeast nutrient
2 pkg Wyeast 3068 Weihenstephan Weizen

Targets:
ABV: 4.9, OG: 1.050, FG: 1.013, IBU: 13

Strike water 24.25L @92ºF
Protein rest @90ºF for 30 minutes
Raise temp to 154ºF
Mash 60 minutes @154ºF
Mashout @168ºF
Sparge 5.24L @168ºF
Preboil volume 24.75L
60 minute boil with additions as outlined above
**Overboiled, had to add 2L water after boil to meet our OG

OG: 1.050 (Sept 25 2016)
Fermented 9 days @66.5ºF
FG: 1.013 (Oct 3 2016)

Cold crashed 3 days then kegged

Brew Number 11 - Roggenbier Part One The Mash || BrewHouse HomeBrew

Brew #10 - Plummer’s Porter. Part Five - The Final Taste || BrewHouse HomeBrew

Glen And Friends BrewHouse 2017-02-01 | Brew Number 10 - Plummer’s Porter. Part Four - The Final Taste

Eric from the GTA Brews club stopped by to show us his award winning Plummer’s Porter recipe.

The particulars:
Robust Porter
BrewDay Sept 11 2016

19L batch size
1 Campden tablet
2.7 mL Lactic Acid (strike water)
2.38 mL Lactic Acid (sparge water)
1.19g Calcium Chloride (strike water)
1.08g Calcium Chloride (sparge water)
4.75 Kg Maris Otter 80.9%
0.38 Kg Chocolate malt 6.4%
0.31 Kg Crystal II (Fawcet) 5.3%
0.31 Kg Black Patent 5.3%
0.12 Kg DRC 2.1%
21.47g Magnum 60 min
1 Whirlfloc 15 min
25.05g Fuggles 15 min
1 tsp yeast nutrient 15 min
28g EKG whirlpool
2 pkg White Labs WLP013 London Ale

Targets:
ABV: 5.6, OG: 1.061, FG: 1.018, IBU: 37.4

Strike water 22.4L @156ºF
Mash 60 minutes @154ºF
Added 2L water @156ºF to thin the mash
Sparge 7L @168ºF
Pre boil volume 24.5L
60 minute boil with additions as outlined above

OG: 1.064 (Sept 11 2016)
FG: 1.018 (Sept 19 2016)

Cold crashed 24 hours, kegged Sept 20 2106

Served at the GTA Brewslam awards ceremony.

Brew #10 - Plummer’s Porter. Part Four - Chill & Pitch || BrewHouse HomeBrew

Glen And Friends BrewHouse 2017-01-23 | Eric from the GTA Brews club stopped by to show us his award winning Plummer’s Porter recipe.

The particulars:
Robust Porter
BrewDay Sept 11 2016

19L batch size
1 Campden tablet
2.7 mL Lactic Acid (strike water)
2.38 mL Lactic Acid (sparge water)
1.19g Calcium Chloride (strike water)
1.08g Calcium Chloride (sparge water)
4.75 Kg Maris Otter 80.9%
0.38 Kg Chocolate malt 6.4%
0.31 Kg Crystal II (Fawcet) 5.3%
0.31 Kg Black Patent 5.3%
0.12 Kg DRC 2.1%
21.47g Magnum 60 min
1 Whirlfloc 15 min
25.05g Fuggles 15 min
1 tsp yeast nutrient 15 min
28g EKG whirlpool
2 pkg White Labs WLP013 London Ale

Targets:
ABV: 5.6, OG: 1.061, FG: 1.018, IBU: 37.4

Strike water 22.4L @156ºF
Mash 60 minutes @154ºF
Added 2L water @156ºF to thin the mash
Sparge 7L @168ºF
Pre boil volume 24.5L
60 minute boil with additions as outlined above

OG: 1.064 (Sept 11 2016)
FG: 1.018 (Sept 19 2016)

Cold crashed 24 hours, kegged Sept 20 2106

Served at the GTA Brewslam awards ceremony.

Brew Number 10 - Plummer’s Porter. Part Three - Sparge & Boil || BrewHouse HomeBrewGTA Brews

Glen And Friends BrewHouse 2017-01-17 | Brew Number 10 - Plummer’s Porter. Part Three - Sparge & Boil

Eric from the GTA Brews club stopped by to show us his award winning Plummer’s Porter recipe.

The particulars:
Robust Porter
BrewDay Sept 11 2016

19L batch size
1 Campden tablet
2.7 mL Lactic Acid (strike water)
2.38 mL Lactic Acid (sparge water)
1.19g Calcium Chloride (strike water)
1.08g Calcium Chloride (sparge water)
4.75 Kg Maris Otter 80.9%
0.38 Kg Chocolate malt 6.4%
0.31 Kg Crystal II (Fawcet) 5.3%
0.31 Kg Black Patent 5.3%
0.12 Kg DRC 2.1%
21.47g Magnum 60 min
1 Whirlfloc 15 min
25.05g Fuggles 15 min
1 tsp yeast nutrient 15 min
28g EKG whirlpool
2 pkg White Labs WLP013 London Ale

Targets:
ABV: 5.6, OG: 1.061, FG: 1.018, IBU: 37.4

Strike water 22.4L @156ºF
Mash 60 minutes @154ºF
Added 2L water @156ºF to thin the mash
Sparge 7L @168ºF
Pre boil volume 24.5L
60 minute boil with additions as outlined above

OG: 1.064 (Sept 11 2016)
FG: 1.018 (Sept 19 2016)

Cold crashed 24 hours, kegged Sept 20 2106

Served at the GTA Brewslam awards ceremony.

Brew Number 10 - Plummer’s Porter. Part Two - Beer & Brew Clubs || BrewHouse HomeBrew

Glen And Friends BrewHouse 2017-01-09 | Eric from the GTA Brews club stopped by to show us his award winning Plummer’s Porter recipe.

The particulars:
Robust Porter
BrewDay Sept 11 2016

19L batch size
1 Campden tablet
2.7 mL Lactic Acid (strike water)
2.38 mL Lactic Acid (sparge water)
1.19g Calcium Chloride (strike water)
1.08g Calcium Chloride (sparge water)
4.75 Kg Maris Otter 80.9%
0.38 Kg Chocolate malt 6.4%
0.31 Kg Crystal II (Fawcet) 5.3%
0.31 Kg Black Patent 5.3%
0.12 Kg DRC 2.1%
21.47g Magnum 60 min
1 Whirlfloc 15 min
25.05g Fuggles 15 min
1 tsp yeast nutrient 15 min
28g EKG whirlpool
2 pkg White Labs WLP013 London Ale

Targets:
ABV: 5.6, OG: 1.061, FG: 1.018, IBU: 37.4

Strike water 22.4L @156ºF
Mash 60 minutes @154ºF
Added 2L water @156ºF to thin the mash
Sparge 7L @168ºF
Pre boil volume 24.5L
60 minute boil with additions as outlined above

OG: 1.064 (Sept 11 2016)
FG: 1.018 (Sept 19 2016)

Cold crashed 24 hours, kegged Sept 20 2106

Served at the GTA Brewslam awards ceremony.

Brew #10 - Plummer’s Porter. Part One The Mash || BrewHouse HomeBrew

Glen And Friends BrewHouse 2017-01-04 | Brew Number 10 - Plummer’s Porter. Part One The Mash

Eric from the GTA Brews club stopped by to show us his award winning Plummer’s Porter recipe.

The particulars:
Robust Porter
BrewDay Sept 11 2016

19L batch size
1 Campden tablet
2.7 mL Lactic Acid (strike water)
2.38 mL Lactic Acid (sparge water)
1.19g Calcium Chloride (strike water)
1.08g Calcium Chloride (sparge water)
4.75 Kg Maris Otter 80.9%
0.38 Kg Chocolate malt 6.4%
0.31 Kg Crystal II (Fawcet) 5.3%
0.31 Kg Black Patent 5.3%
0.12 Kg DRC 2.1%
21.47g Magnum 60 min
1 Whirlfloc 15 min
25.05g Fuggles 15 min
1 tsp yeast nutrient 15 min
28g EKG whirlpool
2 pkg White Labs WLP013 London Ale

Targets:
ABV: 5.6, OG: 1.061, FG: 1.018, IBU: 37.4

Strike water 22.4L @156ºF
Mash 60 minutes @154ºF
Added 2L water @156ºF to thin the mash
Sparge 7L @168ºF
Pre boil volume 24.5L
60 minute boil with additions as outlined above

OG: 1.064 (Sept 11 2016)
FG: 1.018 (Sept 19 2016)

Cold crashed 24 hours, kegged Sept 20 2106

Served at the GTA Brewslam awards ceremony.

Brew Number Nine - Belgian Wit Part Three || BrewHouse HomeBrew

Glen And Friends BrewHouse 2016-12-28 | Brew Number Nine - Belgian Wit Part Three

This was a tough one for us, a real learning experience, but well worth it!

The particulars:
Belgian Wit
19L batch size
1 Campden tablet
0.21 Kg Rice Hulls 4.4%
2.08 Pilsner (Weyerman) 43.7%
1.89 Kg flaked wheat 39.7%
0.47 Kg Flaked Oats 9.9 %
0.11 Kg Munich Malt (type 1 Weyerman) 2.2%
27.4g Hallertaur
43g Orange peel (fresh navel)
11.g Coriander seed
2 pkg Wyeast Belgian Witbeer 3944

Targets:
ABV: 4.6%. OG: 1.050, FG: 1.013, IBU: 37.4

Strike water22.5L @ 124ºF
1st rest 40 minutes @122ºF
30 minute temp rise to 156ºF
70 Mash @156ºF
Mash out @168ºF
8L sparge @175ºF
Pre boil volume 24L
60 minute boil

OG: 1.048
FG: 1.010

Brewed Sept 5 2016
Kegged Sept 16 2016
Force carbed

#beer #homebrew #brewing

Brew Number Nine - Belgian Wit Part Four || BrewHouse HomeBrew

Glen And Friends BrewHouse 2016-12-27 | Brew Number Nine - Belgian Wit Part Four

This was a tough one for us, a real learning experience, but well worth it!

The particulars:
Belgian Wit
19L batch size
1 Campden tablet
0.21 Kg Rice Hulls 4.4%
2.08 Pilsner (Weyerman) 43.7%
1.89 Kg flaked wheat 39.7%
0.47 Kg Flaked Oats 9.9 %
0.11 Kg Munich Malt (type 1 Weyerman) 2.2%
27.4g Hallertaur
43g Orange peel (fresh navel)
11.g Coriander seed
2 pkg Wyeast Belgian Witbeer 3944

Targets:
ABV: 4.6%. OG: 1.050, FG: 1.013, IBU: 37.4

Strike water22.5L @ 124ºF
1st rest 40 minutes @122ºF
30 minute temp rise to 156ºF
70 Mash @156ºF
Mash out @168ºF
8L sparge @175ºF
Pre boil volume 24L
60 minute boil

OG: 1.048
FG: 1.010

Brewed Sept 5 2016
Kegged Sept 16 2016
Force carbed

#beer #homebrew #brewing

Brew Number Nine - Belgian Wit Part Two || BrewHouse HomeBrew

Glen And Friends BrewHouse 2016-12-12 | Brew Number Nine - Belgian Wit Part Two

This was a tough one for us, a real learning experience, but well worth it!

The particulars:
Belgian Wit
19L batch size
1 Campden tablet
0.21 Kg Rice Hulls 4.4%
2.08 Pilsner (Weyerman) 43.7%
1.89 Kg flaked wheat 39.7%
0.47 Kg Flaked Oats 9.9 %
0.11 Kg Munich Malt (type 1 Weyerman) 2.2%
27.4g Hallertaur
43g Orange peel (fresh navel)
11.g Coriander seed
2 pkg Wyeast Belgian Witbeer 3944

Targets:
ABV: 4.6%. OG: 1.050, FG: 1.013, IBU: 37.4

Strike water22.5L @ 124ºF
1st rest 40 minutes @122ºF
30 minute temp rise to 156ºF
70 Mash @156ºF
Mash out @168ºF
8L sparge @175ºF
Pre boil volume 24L
60 minute boil

OG: 1.048
FG: 1.010

Brewed Sept 5 2016
Kegged Sept 16 2016
Force carbed

#beer #homebrew #brewing

Brew Number Nine - Belgian Wit - Part 1 Mashing in || BrewHouse HomeBrew

Glen And Friends BrewHouse 2016-12-06 | This was a tough one for us, a real learning experience, but well worth it!

The particulars:
Belgian Wit
19L batch size
1 Campden tablet
0.21 Kg Rice Hulls 4.4%
2.08 Pilsner (Weyerman) 43.7%
1.89 Kg flaked wheat 39.7%
0.47 Kg Flaked Oats 9.9 %
0.11 Kg Munich Malt (type 1 Weyerman) 2.2%
27.4g Hallertaur
43g Orange peel (fresh navel)
11.g Coriander seed
2 pkg Wyeast Belgian Witbeer 3944

Targets:
ABV: 4.6%. OG: 1.050, FG: 1.013, IBU: 37.4

Strike water22.5L @ 124ºF
1st rest 40 minutes @122ºF
30 minute temp rise to 156ºF
70 Mash @156ºF
Mash out @168ºF
8L sparge @175ºF
Pre boil volume 24L
60 minute boil

OG: 1.048
FG: 1.010

Brewed Sept 5 2016
Kegged Sept 16 2016
Force carbed

#beer #homebrew #brewing

BrewDay #8 Total #Fail || BrewHouse HomeBrew

Glen And Friends BrewHouse 2016-11-28 | Brewday 8

What can we tell you… Every once in a while, you’re gonna fail! Fail we did.

This brew resulted in a scorched wort - totally our failure to watch the mash.
Keep an eye out for BrewDay #9 where we get it right-ish.

Brew Number 7 - ‘Dead Parrot Ale’ Part 6 Tasting

Glen And Friends BrewHouse 2016-11-07 | Brew Number 7 - ‘Dead Parrot Ale’ Part 6 Tasting

Today we are brewing an American Pale Ale with fellow home brewer David - this is one of David’s recipes, and we’re going to see if we can replicate it… maybe. The name of the beer is a tip of the hat to a silly off camera conversation we had about a Monty Python skit.

In this brew Glen blew out the Chugger pump - never start one of these unless it is fully primed, lesson learned - so our overall efficiency suffered. Completely operator error, one of the lessons on the road of homebrewing.

The particulars:
American Pale Ale
19L batch size
1 Campden tablet
4g gypsum split between strike & sparge
3.2 mL lactic acid in strike
1.9 mL lactic acid in sparge
.35g epsom salt in strike
.35g epsom salt in sparge
1.77 Kg pale 2 row 36.5%
1.22 Kg Maris otter 25.1%
1.22 Kg Pilsner 25.1%
.39 Kg wheat malt 8%
.19 Kg crystal 60 3.9%
.07 Kg crystal 20 1.4%
17.2g Columbus 30 minutes
34.5g Cascade 15 minutes
¼ tsp Irish moss 10 minutes
17.2g Cascade 5 minutes
28g Cascade whirlpool (after cooling to 170ºF)
2 pkg Wyeast Irish Ale 1084

Targets:
ABV: 5.8%, OG: 1.058, FG: 1.014, IBU: 37.4

Strike water 22L @ 156ºF
Mash 1 hour @ 154ºF
Mash out @168ºF
Fly sparge 5L @ 168ºF
Pre-boil gravity 1.046
Pre boil volume 23.1L
60 minute boil

***Glen broke the chugger pump, so we didn’t recirc during mash… this hurt efficiency.

OG: 1.048
FG: 1.009
ABV: 5.12

Brewed Aug 7 2016
Cold crashed at 38ºF Aug 20 2016
Kegged Aug 25 2016
Force carbed at 12.5 psi for one week

#beer #homebrew #brewing

Brew Number 7 - ‘Dead Parrot Ale’ Part 5

Glen And Friends BrewHouse 2016-10-31 | Brew Number 7 - ‘Dead Parrot Ale’

Today we are brewing an American Pale Ale with fellow home brewer David - this is one of David’s recipes, and we’re going to see if we can replicate it… maybe. The name of the beer is a tip of the hat to a silly off camera conversation we had about a Monty Python skit.

In this brew Glen blew out the Chugger pump - never start one of these unless it is fully primed, lesson learned - so our overall efficiency suffered. Completely operator error, one of the lessons on the road of homebrewing.

The particulars:
American Pale Ale
19L batch size
1 Campden tablet
4g gypsum split between strike & sparge
3.2 mL lactic acid in strike
1.9 mL lactic acid in sparge
.35g epsom salt in strike
.35g epsom salt in sparge
1.77 Kg pale 2 row 36.5%
1.22 Kg Maris otter 25.1%
1.22 Kg Pilsner 25.1%
.39 Kg wheat malt 8%
.19 Kg crystal 60 3.9%
.07 Kg crystal 20 1.4%
17.2g Columbus 30 minutes
34.5g Cascade 15 minutes
¼ tsp Irish moss 10 minutes
17.2g Cascade 5 minutes
28g Cascade whirlpool (after cooling to 170ºF)
2 pkg Wyeast Irish Ale 1084

Targets:
ABV: 5.8%, OG: 1.058, FG: 1.014, IBU: 37.4

Strike water 22L @ 156ºF
Mash 1 hour @ 154ºF
Mash out @168ºF
Fly sparge 5L @ 168ºF
Pre-boil gravity 1.046
Pre boil volume 23.1L
60 minute boil

***Glen broke the chugger pump, so we didn’t recirc during mash… this hurt efficiency.

OG: 1.048
FG: 1.009
ABV: 5.12

Brewed Aug 7 2016
Cold crashed at 38ºF Aug 20 2016
Kegged Aug 25 2016
Force carbed at 12.5 psi for one week

#beer #homebrew #brewing

Brew Number 7 - ‘Dead Parrot Ale’ Part 4

Glen And Friends BrewHouse 2016-10-24 | Brew Number 7 - 'Dead Parrot Ale' Part 4

Today we are brewing an American Pale Ale with fellow home brewer David - this is one of David's recipes, and we're going to see if we can replicate it… maybe. The name of the beer is a tip of the hat to a silly off camera conversation we had about a Monty Python skit.

In this brew Glen blew out the Chugger pump - never start one of these unless it is fully primed, lesson learned - so our overall efficiency suffered.
Completely operator error, one of the lessons on the road of homebrewing.

The particulars:
American Pale Ale
19L batch size
1 Campden tablet
4g gypsum split between strike & sparge
3.2 mL lactic acid in strike
1.9 mL lactic acid in sparge
.35g epsom salt in strike
.35g epsom salt in sparge
1.77 Kg pale 2 row 36.5%
1.22 Kg Maris otter 25.1%
1.22 Kg Pilsner 25.1%
.39 Kg wheat malt 8%
.19 Kg crystal 60 3.9%
.07 Kg crystal 20 1.4%
17.2g Columbus 30 minutes
34.5g Cascade 15 minutes
¼ tsp Irish moss 10 minutes
17.2g Cascade 5 minutes
28g Cascade whirlpool (after cooling to 170ºF)
2 pkg Wyeast Irish Ale 1084

Targets:
ABV: 5.8%, OG: 1.058, FG: 1.014, IBU: 37.4

Strike water 22L @ 156ºF
Mash 1 hour @ 154ºF
Mash out @168ºF
Fly sparge 5L @ 168ºF
Pre-boil gravity 1.046
Pre boil volume 23.1L
60 minute boil

***Glen broke the chugger pump, so we didn't recirc during mash… this hurt efficiency.

OG: 1.048
FG: 1.009
ABV: 5.12

Brewed Aug 7 2016
Cold crashed at 38ºF Aug 20 2016
Kegged Aug 25 2016
Force carbed at 12.5 psi for one week

#beer #homebrew #brewing

Brew Number 7 - ‘Dead Parrot Ale’ Part 3

Glen And Friends BrewHouse 2016-10-19 | Brew Number 7 - 'Dead Parrot Ale'

In this episode we take a break from brewing and taste the ESB from Brew#6 - David brews an excellent ESB, and we wanted his input on our recipe.

Today we are brewing an American Pale Ale with fellow home brewer David - this is one of David's recipes, and we're going to see if we can replicate it… maybe. The name of the beer is a tip of the hat to a silly off camera conversation we had about a Monty Python skit.

In this brew Glen blew out the Chugger pump - never start one of these unless it is fully primed, lesson learned - so our overall efficiency suffered.
Completely operator error, one of the lessons on the road of homebrewing.

The particulars:
American Pale Ale
19L batch size
1 Campden tablet
4g gypsum split between strike & sparge
3.2 mL lactic acid in strike
1.9 mL lactic acid in sparge
.35g epsom salt in strike
.35g epsom salt in sparge
1.77 Kg pale 2 row 36.5%
1.22 Kg Maris otter 25.1%
1.22 Kg Pilsner 25.1%
.39 Kg wheat malt 8%
.19 Kg crystal 60 3.9%
.07 Kg crystal 20 1.4%
17.2g Columbus 30 minutes
34.5g Cascade 15 minutes
¼ tsp Irish moss 10 minutes
17.2g Cascade 5 minutes
28g Cascade whirlpool (after cooling to 170ºF)
2 pkg Wyeast Irish Ale 1084

Targets:
ABV: 5.8%, OG: 1.058, FG: 1.014, IBU: 37.4

Strike water 22L @ 156ºF
Mash 1 hour @ 154ºF
Mash out @168ºF
Fly sparge 5L @ 168ºF
Pre-boil gravity 1.046
Pre boil volume 23.1L
60 minute boil

***Glen broke the chugger pump, so we didn't recirc during mash… this hurt efficiency.

OG: 1.048
FG: 1.009
ABV: 5.12

Brewed Aug 7 2016
Cold crashed at 38ºF Aug 20 2016
Kegged Aug 25 2016
Force carbed at 12.5 psi for one week

#beer #homebrew #brewing

Brew Number 7 - ‘Dead Parrot Ale’ Part 2

Glen And Friends BrewHouse 2016-10-14 | Brew Number 7 - 'Dead Parrot Ale'

Today we are brewing an American Pale Ale with fellow home brewer David - this is one of David's recipes, and we're going to see if we can replicate it… maybe. The name of the beer is a tip of the hat to a silly off camera
conversation we had about a Monty Python skit.

In this brew Glen blew out the Chugger pump - never start one of these unless it is fully primed, lesson learned - so our overall efficiency suffered.
Completely operator error, one of the lessons on the road of homebrewing.

The particulars:
American Pale Ale
19L batch size
1 Campden tablet
4g gypsum split between strike & sparge
3.2 mL lactic acid in strike
1.9 mL lactic acid in sparge
.35g epsom salt in strike
.35g epsom salt in sparge
1.77 Kg pale 2 row 36.5%
1.22 Kg Maris otter 25.1%
1.22 Kg Pilsner 25.1%
.39 Kg wheat malt 8%
.19 Kg crystal 60 3.9%
.07 Kg crystal 20 1.4%
17.2g Columbus 30 minutes
34.5g Cascade 15 minutes
¼ tsp Irish moss 10 minutes
17.2g Cascade 5 minutes
28g Cascade whirlpool (after cooling to 170ºF)
2 pkg Wyeast Irish Ale 1084

Targets:
ABV: 5.8%, OG: 1.058, FG: 1.014, IBU: 37.4

Strike water 22L @ 156ºF
Mash 1 hour @ 154ºF
Mash out @168ºF
Fly sparge 5L @ 168ºF
Pre-boil gravity 1.046
Pre boil volume 23.1L
60 minute boil

***Glen broke the chugger pump, so we didn't recirc during mash… this hurt efficiency.

OG: 1.048
FG: 1.009
ABV: 5.12

Brewed Aug 7 2016
Cold crashed at 38ºF Aug 20 2016
Kegged Aug 25 2016
Force carbed at 12.5 psi for one week

#beer #homebrew #brewing

Brew Number 7 - ‘Dead Parrot Ale’ Part 1

Glen And Friends BrewHouse 2016-10-14 | Brew Number 7 - 'Dead Parrot Ale'

Today we are brewing an American Pale Ale with fellow home brewer David - this is one of David's recipes, and we're going to see if we can replicate it…
maybe. The name of the beer is a tip of the hat to a silly off camera
conversation we had about a Monty Python skit.

In this brew Glen blew out the Chugger pump - never start one of these unless it is fully primed, lesson learned - so our overall efficiency suffered.
Completely operator error, one of the lessons on the road of homebrewing.

The particulars:
American Pale Ale
19L batch size
1 Campden tablet
4g gypsum split between strike & sparge
3.2 mL lactic acid in strike
1.9 mL lactic acid in sparge
.35g epsom salt in strike
.35g epsom salt in sparge
1.77 Kg pale 2 row 36.5%
1.22 Kg Maris otter 25.1%
1.22 Kg Pilsner 25.1%
.39 Kg wheat malt 8%
.19 Kg crystal 60 3.9%
.07 Kg crystal 20 1.4%
17.2g Columbus 30 minutes
34.5g Cascade 15 minutes
¼ tsp Irish moss 10 minutes
17.2g Cascade 5 minutes
28g Cascade whirlpool (after cooling to 170ºF)
2 pkg Wyeast Irish Ale 1084

Targets:
ABV: 5.8%, OG: 1.058, FG: 1.014, IBU: 37.4

Strike water 22L @ 156ºF
Mash 1 hour @ 154ºF
Mash out @168ºF
Fly sparge 5L @ 168ºF
Pre-boil gravity 1.046
Pre boil volume 23.1L
60 minute boil

***Glen broke the chugger pump, so we didn't recirc during mash… this hurt efficiency.

OG: 1.048
FG: 1.009
ABV: 5.12

Brewed Aug 7 2016
Cold crashed at 38ºF Aug 20 2016
Kegged Aug 25 2016
Force carbed at 12.5 psi for one week

#beer #homebrew #brewing

Brew Number 6 ‘ESB’ Part Four Tasting

Glen And Friends BrewHouse 2016-10-05 | Brew Number 6 'ESB'

In episode one Glen mashes and boils
In episode two Glen chills and pitches
In episode three Glen kegs from the BREWHA
In episode four Glen, Julie, Doug, and Matt taste test the brew

The particulars:
English Special Bitter
19L batch size
1 Campden tablet
2.89 Kg Maris Otter 68.9%
.29 Kg Flaked Barley 6.9%
.29 Kg Crystal 60 6.9%
.29 Kg Carafoam 6.9%
.29 Kg Crystal 10 6.9%
.29 Kg Brown Malt 6.9%
22g East Kent Golding 60 minutes
45g East Kent Golding 30 minutes
28g Fuggles 0 minutes
2 pkg London Ale 3 Wyeast 1318

Targets:
ABV 4.45%, OG 1.047, FG 1.013, IBU 38

Strike water19.36L @161ºF
Mash 60 minutes @154ºF
Mash out @168ºF
Fly sparge 7.95L @168ºF
Chilled to 168ºF using garden hose through jacket
Pitched 2 smack packs of yeast

OG: 1.046
FG: 1.014
ABV: 4.2%

Brewed July 18 2016
Kegged August 1 2016
Force carbed at 12psi for one week

#beer #brewing #homebrew

Brew Number 6 ‘ESB’ Part Three Kegging

Glen And Friends BrewHouse 2016-09-27 | Brew Number 6 'ESB'

In episode one Glen mashes and boils
In episode two Glen chills and pitches
In episode three Glen kegs from the BREWHA
In episode four Glen, Julie, Doug, and Matt taste test the brew

The particulars:
English Special Bitter
19L batch size
1 Campden tablet
2.89 Kg Maris Otter 68.9%
.29 Kg Flaked Barley 6.9%
.29 Kg Crystal 60 6.9%
.29 Kg Carafoam 6.9%
.29 Kg Crystal 10 6.9%
.29 Kg Brown Malt 6.9%
22g East Kent Golding 60 minutes
45g East Kent Golding 30 minutes
28g Fuggles 0 minutes
2 pkg London Ale 3 Wyeast 1318

Targets:
ABV 4.45%, OG 1.047, FG 1.013, IBU 38

Strike water19.36L @161ºF
Mash 60 minutes @154ºF
Mash out @168ºF
Fly sparge 7.95L @168ºF
Chilled to 168ºF using garden hose through jacket
Pitched 2 smack packs of yeast

OG: 1.046
FG: 1.014
ABV: 4.2%

Brewed July 18 2016
Kegged August 1 2016
Force carbed at 12psi for one week

#beer #brewing #homebrew

24 Beers Project Episode #24 Wellington Brewery - Imperial Russian Stout

Glen And Friends BrewHouse 2016-09-24 | 24 Beers Project Episode #24 Wellington Brewery - Imperial Russian Stout

This is it - the final beer!

Now for something completely different… 'The 24 Beers Project"
We took one on camera host, a few of our friends, 24 Ontario craft beers, and stuck them in the studio on a Saturday afternoon. The objective was to create
a real world average Joe tasting session. 3 hours later we'd tasted our way through all of the beers and had created this 24 part series.

In episode #24 James tastes Wellington Brewery - Imperial Russian Stout, and shares his thoughts.

Stats:

24) Wellington Brewery - Imperial Russian Stout
Malt: 2 Row, Caraaroma, Chocolate,Black
Hops: Nugget, Golding
Yeast: House ale
ABV: 8%
IBU: 42

Brew Number 6 ‘ESB’ Part Two: Chill and Pitch

Glen And Friends BrewHouse 2016-09-23 | Brew Number 6 'ESB' Part Two: 'Chill and Pitch'

In episode one Glen mashes and boils
In episode two Glen chills and pitches
In episode three Glen kegs from the BREWHA
In episode four Glen, Julie, Doug, and Matt taste test the brew

The particulars:
English Special Bitter
19L batch size
1 Campden tablet
2.89 Kg Maris Otter 68.9%
.29 Kg Flaked Barley 6.9%
.29 Kg Crystal 60 6.9%
.29 Kg Carafoam 6.9%
.29 Kg Crystal 10 6.9%
.29 Kg Brown Malt 6.9%
22g East Kent Golding 60 minutes
45g East Kent Golding 30 minutes
28g Fuggles 0 minutes
2 pkg London Ale 3 Wyeast 1318

Targets:
ABV 4.45%, OG 1.047, FG 1.013, IBU 38

Strike water19.36L @161ºF
Mash 60 minutes @154ºF
Mash out @168ºF
Fly sparge 7.95L @168ºF
Chilled to 168ºF using garden hose through jacket
Pitched 2 smack packs of yeast

OG: 1.046
FG: 1.014
ABV: 4.2%

Brewed July 18 2016
Kegged August 1 2016
Force carbed at 12psi for one week

#beer #brewing #homebrew

Brew Number 6 ‘ESB’ Part One The Mash

Glen And Friends BrewHouse 2016-09-21 | Brew Number 6 'ESB'
In episode one Glen mashes and boils
In episode two Glen chills and pitches
In episode three Glen kegs from the BREWHA
In episode four Glen, Julie, Doug, and Matt taste test the brew

The particulars:
English Special Bitter
19L batch size
1 Campden tablet
2.89 Kg Maris Otter 68.9%
.29 Kg Flaked Barley 6.9%
.29 Kg Crystal 60 6.9%
.29 Kg Carafoam 6.9%
.29 Kg Crystal 10 6.9%
.29 Kg Brown Malt 6.9%
22g East Kent Golding 60 minutes
45g East Kent Golding 30 minutes
28g Fuggles 0 minutes
2 pkg London Ale 3 Wyeast 1318

Targets:
ABV 4.45%, OG 1.047, FG 1.013, IBU 38

Strike water19.36L @161ºF
Mash 60 minutes @154ºF
Mash out @168ºF
Fly sparge 7.95L @168ºF
Chilled to 168ºF using garden hose through jacket
Pitched 2 smack packs of yeast

OG: 1.046
FG: 1.014
ABV: 4.2%

Brewed July 18 2016
Kegged August 1 2016
Force carbed at 12psi for one week

#beer #brewing #homebrew

Brew Number 5 - Episode Six ‘We taste the brew!’ - ’American Amber’

Glen And Friends BrewHouse 2016-09-15 | Brew Number 5 - Episode Six 'We taste the brew!' - 'American Amber'

In episode one Doug stops by to help us taste past brews and adjust the recipe In episode two we unpack the BREWHA
In episode three Doug helps us mash in and Matt stops by to give us a taste of Sawdust City 'Limberlost'
In episode four we sparge and boil
In episode five we chill and pitch
In episode six… we taste the brew!

The particulars:
Amber Ale
19L batch size
3.68 Kg 2 Row
.59 Kg Kiln Amber L15-20
.59 Kg Cyrstal 80 Briess
14g Cascade 60 minutes
14g Perle 60 minutes
5g Magnum 60 minutes
28g Cascade 15 minutes
28g Cascade Dry Hop
1 pkg Safale US-05 Ale Yeast
Targets:
5.3 ABV, OG 1.053, FG 1.013, IBU 43.6
Strike water 22.37L @157ºF
Mash 60 minutes @150ºF
Mash out @168ºF
Fly sparge 5.5L @168ºF
Pre boil volume 22.5L
60 minute boil with hop additions
Jacket chill to pitch temp of 65ºF
Direct pitched dry yeast into wort
Dry Hopped 3 days after fermentation stopped
Cold crashed before kegging
OG: 1.054
FG: 1.012
ABV: 5.6
Brewed July 10 2016
Kegged July 20 2016
Force carbed @ 12.5 psi for one week
#beer #brewing #homebrew

Brew Number 5 - Episode Five ‘Chill & Pitch’ - ’American Amber’

Glen And Friends BrewHouse 2016-09-12 | Brew Number 5 - Episode Three 'The Mash' \- 'American Amber'

In episode one Doug stops by to help us taste past brews and adjust the recipe In episode two we unpack the BREWHA
In episode three Doug helps us mash in and Matt stops by to give us a taste of Sawdust City 'Limberlost'
In episode four we sparge and boil
In episode five we chill and pitch
In episode six… we taste the brew!

The particulars:
Amber Ale
19L batch size
3.68 Kg 2 Row
.59 Kg Kiln Amber L15-20
.59 Kg Cyrstal 80 Briess
14g Cascade 60 minutes
14g Perle 60 minutes
5g Magnum 60 minutes
28g Cascade 15 minutes
28g Cascade Dry Hop
1 pkg Safale US-05 Ale Yeast

Targets:
5.3 ABV, OG 1.053, FG 1.013, IBU 43.6

Strike water 22.37L @157ºF
Mash 60 minutes @150ºF
Mash out @168ºF
Fly sparge 5.5L @168ºF
Pre boil volume 22.5L
60 minute boil with hop additions
Jacket chill to pitch temp of 65ºF
Direct pitched dry yeast into wort

Dry Hopped 3 days after fermentation stopped
Cold crashed before kegging

OG: 1.054
FG: 1.012
ABV: 5.6

Brewed July 10 2016
Kegged July 20 2016
Force carbed @ 12.5 psi for one week

#beer #brewing #homebrew