We used our backyard Cascade hops for this one. I harvested these about 4 months ago and have been storing them in a freezer. This is our first beer that utilized dried backyard hops. It was pretty messy but still fun.
5.75 lbs Liquid Malt Extract
1 ounce of Cascade Hops for 60 minutes
0.5 ounces of Cascade Hops for 30 minutes
0.5 ounces of Cascade Hops for 15 minutes
0.5 ounces of Cascade Hops for 1 minute (flameout)
0.5 ounces of Cascade Hops dry-hopped for 7-14 days
Our favorite neighborhood brewery, Fair State Co-Op, did a wort giveaway for member-owners. They gave us 5 gallons of wort (unfermented beer), and we got to take that home to ferment and enjoy. Just add yeast, keep the yeast happy, and keg it a few weeks later! Easy, right?
Theirs was a hoppy wheat beer that was eventually sold at the taproom as Member Design #3.
Ours had pretty good flavor… but it turned out kinda gray for some reason.
10 64 oz. bottles of apple juice or cider
– vitamin c is ok
– pasteurized is ok
2 pounds of dextrose (corn sugar)
2 packets of Montrachet wine yeast
Sanitize carboy and other necessary equipment. Empty 5 of the apple ciders into the carboy. Pour in 2 pounds of dextrose. Carefully, shake to dissolve all the sugar. Add the 4 of the 5 remaining apple ciders. Add the yeast, using the last apple cider to wash it all down. Top it all off with a airlock.
6.25 lb (2.83 kg) Extra pale malt extract syrup (Golden streusel) 3 lb (1.36 kg) Pale 6-row malt 2.81 lb (1.27 kg) Flaked corn 6 oz (170 g) White wheat malt 1 lb (450 g) Corn sugar (in primary) 0.24 oz (6.8 g) Magnum hops, 10% a.a. (60 min) 0.2 oz (5.7 g) Simcoe hops, 13% a.a. (55 min) 18 oz wet Cascade hops, 8.5% a.a. (5 min) 13.5 oz wet Cascade hops, 8.5% a.a. (whirlpool) 5 oz Imperial Loki canned yeast
We used fresh Cascade hops from the backyard (replacing the Amarillo hops used in the original recipe). These were a bit past peak but still pretty fresh. We also skipped the dry hopping step from the original recipe.
Original Gravity: 1.006 Final Gravity: ABV:
This was our first partial mash brew, so we needed to break the steps down quite a bit from the original one.
Mash 6-row, flaked corn and malted wheat at 150° F (66° C) for 45 minutes.
6 quarts water — heat to 160F
Add grain/corn/wheat to kettle (in bag)
Keep water at 150 for 45 minutes
Boil second pot of water — 6 quarts again
Rinse grains and dissolve extract completely.
Pull out bag and put in sanitized colander over the pot, ladle the 6 quarts hot water over grains (rinse)
Homebrew Con was absolutely educational, but it’s also a 3 day bender since most of these educational sessions involved drinking beer, the exhibit hall is full of free beer (and samples of brewing supplies), and the nighttime events were all about tasting even more beers.
Going to Homebrew Con was a great time, and it inspired us to try harder at brewing. More science!
The day after Homebrew Con, we brewed a Raspberry Wheat beer kit, but we swapped out the hops from the kit with Comet hops (we’d picked up a ton of samples of those).
We named the 4 wheat beer variations after the Golden Girls, as one does:
Dorothy: No flavor additions.
Rose: Raspberry flavor addition from the kit
Blanche: Orange flavor addition (Homebrew Con samples, I forget the brand)
Sophia: This one is “aging” in the basement, we’ll try it in 2019 sometime (I don’t think you’re really supposed to age wheat beers but ah well).
Original gravity 1.05 / FG 1.02
State Fair competition
We’d heard at Homebrew Con that entering your beers in competitions is a good way to get feedback, so we entered the Dorothy Wheat in the Minnesota State Fair. Dorothy received a 27/50, which falls under “Good” in beer scores.