3 lbs Pilsner DME, 1lb Munich DME, .5oz Hellertau 60 min boil ( 30 min whirlpool) Bavarian lager yeast
As I have written about technique previously, I won’t go too deep into it with this beer either, but will stay more high level. A Zoiglbeir is a traditional Bavarian Lager brewed fresh and locally. It is brewed almost farmhouse style in open top fermentor and served at cellar temperatures from the tap house/Pub basement.
This malty lager is fresh and clean tasing with hop and malt complexities. Great spring time or early fall beer.
Bring your 1.5 gallons of water to a boil and add your dry malt extract (DME). Once a slow boil has returned to your wort, add in your hops and cut the heat, stirring almost continuously for 30 minutes with a low IBU hop. We used German Noble Hellertau at .5 oz for this 2.5 gallon batch.
Let wort cool to 70F before throwing in your lager yeast. S-189 works great, but I used Mangrove Jack’s Bavarian Lager yeast this time. Gives a lightly fruity finish to the beer that works well with the spicy hops.
Ferment cool for 1-2 weeks until ferment is complete and then lager (or store in a cool dark place) for 1-3 weeks. Let the beer drop clear before you either bottle condition or force carbonate.
Lastly enjoy a regional specialty not normally seen outside of Bavaria. Prost!
3 lbs Sparking Amber DME 1lb Caramunich III malt grain 1 oz German Tettnang hops 1 packet M12 Kveik yeast (dry) Dash Pumpkin Pie spice ( or just nutmeg, allspice, cinnamon, clove) 2 Dash Ground Clove
Bring 1.5 gallons of water and steeping grains up to 185 and remove grain bag. Whirlpool hops for 10-15 minutes depending on strength you desire. Remove hop bag and throw in your DME and stir till mixed well. Add 1 gallon COLD water and stir. Sprinkle in your spices and stir again.
Let the mix cool to about 90 degrees and move to fermenting vessel. Pitch yeast and close up fermenter in a warm place. The yeast (kveik) responds well to warmer temperatures and will burn through fermentation. Expect this to be done in 1-1.5 weeks before you can bottle condition or keg. Just in time for Christmas.
I will update when I get this on the gas and show follow up pictures and flavors.
3 days in a 72 degree house was all it took for complete fermentation. The taste is malty with light-ish body and a mellow flavor of spices. I am cold crashing now before force carbonation. I am shocked at house aggressive and clean the Kveik yeast is. May be a new standard go to. The hops are a bit strong with peppery and good bitterness for a malt forward beer. Close to Pale Ale IBUs. Once I get it on the gas I will post another update and pictures with final gravity and taste test.
First and foremost – happy 600 days of “14 days to flatten the curve.”
I am tired of things not being back to “normal” and the new normal is pretty f*cked up.
That said, it has given us all more time at home with our families if we are lucky. That has been the driving factor behind TVD and our stories, experiences and tidbits of info we provide on the blog and instagram.
I was out blowing leaves and was thinking about the blog and being a start up company/entrepreneurs. We provide a product – this blog and its information that is actionable to not only help you in your life and journey but ours as well. We are passionate about many things and most are covered here in the blog, but one thing that is a top passion for me, besides my family, is my love of fermentation and home brewing. Now – I would NEVER be good enough to be a professional brewer – there is a lot to learn, and buy to even get close, but I can certainly help others find a love for the art and if they then go on to become pros… so be it.
With that all in mind – I am going to try to WRITE A BOOK! About brewing for people who don’t want to know everything but make solid beverages and develop new skills! Plus it will be for quick and lazy brewing! No day long brew days here!
Recipe: 1/2 lb Black Malt – milled 1/4 lb Roasted Barley 3 lbs DME Golden Light 2.5 gallons water 1/2 oz Hellertau Mittelfuher hops S-189 Dry Lager Yeast from Saflager
Process: Steep grain in bag as 1.5 gallons water heats to 180 F Pull Grain bag and bring to boil Mix in DME Bring to boil then cut heat Whirlpool hops for 20 minutes, then remove Add 1 gallon COLD water Let wort chill to 68-70 degrees then pitch yeast ferment 1-2 weeks or until complete and cold crash beer for clarity.
Keg or bottle as desired.
I am making this today and will let you know how it turns out in a few days/week!
Update: fermented 5 days then cold crashes for 4 at 40 degrees. Force carb over night and the results are stellar. Flavor of dark roast and barely but light body as should be for a lager.
I know that sounds like an odd thing to hear coming from me, being I am the one teaching you how to make your own hootch at home, but just because you have it doesn’t mean its a breakfast or lunch item every day.
With the onset of the “pandemic” more people then ever before are drinking more and more. I myself am one of them but I am doing so in a controlled manner. I have rules you see. They are very simple.
1. No booze before noon except for brunch on Saturdays OR Sundays… not both. 2. Avoid hard liquor till the evenings unless mixed with seltzer. 3. No beers except on Saturday OR after cutting the lawn (1 max). 4. Dry alcohol or liquor during the week (2 drinks -3 max a day). 5. You MUST workout before you can have any type of alcoholic beverage. – NON-NEGOTIABLE.
Those rules above will keep you from getting drunk, being a slob, killing your gym gains and efforts, lowering testosterone, getting you fat, and wasting your fucking life by drinking instead of spending quality time with your family.
Listen, alcohol is good and enjoyable, as long as you’re not a lush or all around drunkard. Do you want your kids drinking like you? Do you think they want half-bombed or totally bombed Daddy at their parties or sporting events etc? No they don’t. Be a better version of yourself.
I love my mead/beer/wine/scotch as much or more than the next guy – but I also don’t want to be an embarrassment and addicted to something that will control me if I let it.
Hey all, hope that you are all doing well with the re-openings of your communities. I know for us here its been a delight to be able to go out to eat again and experience craft breweries again.
With the added down time due to COVID19, I began looking into brewing a beer as easily as one can brew a batch of mead ie: mix everything, stir, ferment, drink. No cooking or boiling or long complex hop additions etc.
I think I have found the Holy Grail – No Boil/ Raw beer.
Now stay with me here… Nordic farmers have been brewing beer like this for centuries but only recently has this style come to light. Though I have never had these beers, the idea behind them of just getting water hot enough to pasteurize the ingredients so you don’t get sick and get hop/spice flavor and bitterness is what I am talking about. I am also talking about never having a boil over again with beer caramel all over the stove ( leads to less angry wives too.. I hear). Well I took it a step further and said, why even heat the water up – if you can sanitize everything, and you use boiled down LME or DME ( Malt Extract) you should be able to brew just like a hopped mead…. and so my quest for a recipe began.
I found one on homebrewtalk.com – an NEIPA recipe that looked simple enough, but it required a heating element and a 20 minute hop whirlpool – think stirring for 20 minutes the hot wort plus hops. Nah, thanks, I am OUT.
However I thought – why even do the cook and whirlpool, just mix your DME and water, then dry hop at high krausen?
I gave it a shot.
The result was a Tangerine forward juicy, hazy NEIPA. 3 days to ferment, 24 hour burst carb in keg, drinking 5 days after “brewing”. It only got better as it aged over the next week.
The recipe: 2.5 gallon batch – scale accordingly
3 lbs Briess Bavarian Wheat DME, 1 oz CTZ hops, 1oz Idaho 7 Hops, 1 oz El Dorado hops. 1 packet of S-04 Safale Ale yeast.
Mix DME in warm clean water in sterilized fermenter. Pitch dry yeast. After 24 hours add you hops in a dry hopping bag or tube infuser during high krausen. High Krausen is peak ferment where you have a big foamy head on the now fermenting beer. Let sit till fermentation stops (3-5 days). Cold crash for 24-48 hours. Transfer to a clean keg and burst carb at 40 psi for 24 hours then drop to serving pressure (10-15 psi). Serve.
You can bottle condition this beer as well but you will be looking at weeks of time vs a week in time total. Follow standard Racking to secondary and bottle conditioning protocols if you choose to go this route, but be cautious of bottle bombs.
My next brew day will be a no-boil Hefeweizen and my own ideas around a Helles Lager.
As part of my promise to help Dad’s everywhere develop hobbies, stay sane, and learn new skills, I present to you – BREW DAY – The posts that follow what I am brewing, the recipes I use/create, the process I took and other odds and ends as to why I do what I do.
For the first entry in our series I present a simple but tasty Mead that will hit about 5-6% alcohol by volume, so very session-able indeed. The ingredients are dead simple and the process even more so. This mead will technically be a Methglyn – herbs (or dried fruit) and honey mixed. The fruit in this case will be Wild Berry Blend tea which will impart flavor, and the honey will be a mild clover honey.
Items you will need: • Fermentor- a bucket or gallon jug – total volume today will be 1 gallon. • Yeast – dry white wine variant (D47 is solid) • Yeast nutrient • 1.5-2 lbs of honey – raw is better, local is best but $$$ • 1-2 tea packets – I used wild berry blend • Stir device • Airlock First clean and sanitize anything that will touch your mead. Use hot water and a dash of bleach after you thoroughly clean everything.
Take your tea and steep for 30 minutes or until it’s just warm to the touch in 4 cups of water.
In your fermentor add .25 gallon of water that is warm
Add 1 tsp yeast nutrient
Add your honey, if it’s slow going, put the container in a warm water bath to make it easier to get out
Mix the hell out of that stuff in your fermentor.
Now that the tea is cooled down and steeped, add that to the fermentor and mix like hell again. a. Mixing like this incorporates oxygen which is needed to start a fermentation. Where sugar gets converted to alcohol. Once you close you container do not open or allow air to touch again till you bottle to drink.
Level out to one gallon by adding room temperature water.
Carefully open and pitch ( toss in without touching) your dry yeast over the top of the fermentor.
Close lid on fermentor and add airlock – could be the plastic kind in a bung with water or even a ballon with a pin hole in it wrapped over the top of the jug. Google it for pictures)
Let sit at room temperature (62-78 degrees, check temps for your yeast you pick) for a week to 10 days. This really should be finished fermenting in 3-5 days but if your house is on the colder side it will take longer to finish ferment.
After 3-5 days if you see no more air bubbles in the airlock ( or your ballon droops) and the mixture is looking clear and the yeast is on the bottom of the container, you are ready to syphon your MEAD to drinking vessels or a secondary container to carbonate. Chill mead and DRINK. Should be between 5-6% abv and may have slight fizz tingle.
OPTIONAL IF YOU WANT FIZZY/ CARBONATED MEAD Seal the mead in a gallon jug or keg, add priming sugar or more honey and let the container sit for another 10-14 days. After that time the residual yeast will have eaten the new sugar/ honey you added and convert it into CO2 which will be absorbed into the beverage due to not having and airlock. Then, chill and consume within 2 days unless you individually bottled the mead.
CONGRATULATIONS YOU HAVE JUST MADE MEAD, HONEY WINE, NECTUR OF THE GODS. GO DRINK LIKE A VIKING YOU SAVAGE! SKÖL