Archive for September, 2013|Monthly archive page

Skeeter Pee

Monday, September 16th, 2013

What you’ll need

48oz of real lemon is perfect for half a batch of pee

48oz of real lemon is perfect for half a batch of pee

Yeast nutrient, energizer and wine tannins

Yeast energizer, nutrient and wine tannins

Plus:

  • 1.7kg sugar
  • fermentation vessel (a bucket will be fine)
  • various kitchen stuffs.

Picture time

1.7kg sugar, 1 liter water, held close to boiling for 20-30 minutes to invert it

1.7kg sugar, 1 liter water, held close to boiling for 20-30 minutes to invert it

Sanitizing the 11.5 liter carboy

Sanitizing the 11.5 liter carboy

Everything must be sanitized properly

Everything must be sanitized properly – I used starsan

 

After adding cold water to the pot it's safe to transfer the now cold pee from pot into carboy

After adding cold water to the pot it’s safe to transfer the now cold pee from pot into carboy

 

Remember to pull this yellow thingie off the real lemon bottle befole pouring in. If this batch gets infected, this is why.

Remember to pull this yellow thingie off the real lemon bottle befole pouring in. If this batch gets infected, this is why.

I have never tried skeeter pee before, but I  imagine it will taste lemony. This will be around 10%, but might be good when combined with sprite or something?

Time will tell.

 

For detailed instructions on making, see skeeterpee.com

Boat bitter – Mike Dawson style

Thursday, September 12th, 2013

I was watching chop and brew about a month ago, and inspiration struck me. I wanted to brew this beer Chuck and Mike were talking about.

So here’s my version of the boat bitter!

Recipe Specifications
--------------------------
Boil Size: 54,99 l
Post Boil Volume: 48,17 l
Batch Size (fermenter): 40,00 l   
Bottling Volume: 37,20 l
Estimated OG: 1,044 SG
Estimated Color: 7,1 SRM
Estimated IBU: 35,6 IBUs
Brewhouse Efficiency: 70,00 %
Est Mash Efficiency: 81,1 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
40,00 l               Reykjavík                                Water         1        -             
1,00 tbsp             Burton Water Salts (Mash 60,0 mins)      Water Agent   2        -             
7,40 kg               Pale Malt (Weyermann) (3,3 SRM)          Grain         3        92,0 %        
0,50 kg               Munich I (Weyermann) (7,1 SRM)           Grain         4        6,2 %         
0,15 kg               Caraaroma (Weyermann) (178,0 SRM)        Grain         5        1,8 %         
75,0 g                Goldings, East Kent [6,47 %] - Boil 60,0 Hop           6        29,7 IBUs     
30,0 g                Goldings, East Kent [6,47 %] - Boil 15,0 Hop           7        5,9 IBUs      
2,00 Items            Whirlfloc Tablet (Boil 5,0 mins)         Fining        8        -             
30,0 g                Goldings, East Kent [6,47 %] - Boil 0,0  Hop           9        0,0 IBUs      
2,0 pkg               British Cask Ale (Wyeast Labs #1026) [12 Yeast         10       -             

Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 8,05 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 21 l of water at 73,1 C             65,6 C        75 min        

Sparge: Fly sparge with 42,06 l water at 75,6 C
Notes:
------
Pitch at 19.3°C
OG 1.041
2x 2 week old 1026 activators
Fermented at 19.5°C

http://thebeerengineblog.com/2013/07/03/boat-bitter/
http://www.youtube.com/watch?v=fD-csg7u3QU