High-er Alcoholic Sima (5-6% abv)

§ 2 quarts water – ½ gallon – scale as needed.
§ 1 cup brown sugar- 1.25
§ 1/2 cup honey
§ 1 lemon
§ 1/8 tsp yeast
§ 1/8 sugar for carbonating
In a large stock pot, boil the water, then stir in sugar and honey. Boil until fully dissolved. Add lemon and turn off heat. Cool (use an ice water bath to cool more quickly).
Once the liquid is room temperature, transfer it to a Ball or Mason jar and add the yeast. Cover with Saran Wrap, but make sure to poke a few holes in it so that the CO2 can escape. Unlike the low alcohol version, this will ferment for 10 days on your counter. After the first day, take the lemons out or they’ll start to get pretty funky. The longer the brew ferments, the more alcohol it will get and the dryer it will be in taste. You can experiment to see what you prefer in terms of sweetness vs. alcohol ratio. A rule of thumb is that it produces about .5% alcohol each day.

I like this recipe best after 10 days of fermenting. Any more than that and it gets a bit too dry for my taste, and the yeast flavor comes out a bit too much since it’s no longer masked by the sweetness. Also remember that you probably won’t get more than about 6 or 6.5% ABV no matter how long you ferment for, because there’s only so much sugar that can be converted into alcohol.
After 10 days, sanitize another container (or containers) into which you will transfer the Sima to carbonate.

Transfer the mixture into the sanitized container with 1/8 cup sugar (I usually boil about 1/8 cup of water to dissolve this before adding it to the mixture). Add raisins. Close the container tightly. In 8-48 hours you should see bubbles collecting and the raisins rising to the top of the container. Once the raisins have risen, it’s done! Pour into a glass and enjoy.

February 19, 2023 0

Zoiglbeir – Fresh Bavarian Lager

2.5 Gallon recipe

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!

AFD

February 19, 2022 0

Brew Day – Christmas “lager” – Sparkling Vienna Amber Lager with seasonal spices.

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.

Update #1

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.

November 28, 2021 0

Brew Day – Schwarz Bier ( German Black Lager)

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.

AFD 1*

October 20, 2021 0

Stop drinking so damn much!

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.

Stay sane but stay safe!

AFD 1*

April 21, 2021 0