The Homebrew Pub en 2022 Welcome to The Homebrew Pub, the only pub in existence where every beer on tap is brewed by a homebrewer. Each week the landlord of the pub Andrew welcomes a new guest homebrewer to the pub. We'll learn about the guest brewer's approach to brewing, the beer they're adding to our expanding tap list, and what their ideal brewpub would be. So come in, pull up a stool and grab a pint! https://megaphone.imgix.net/podcasts/68dc1a56-8919-11ec-9cc3-dfb287a646c3/image/3000_x_3000_w_Tag.png?ixlib=rails-4.3.1&max-w=3000&max-h=3000&fit=crop&auto=format,compress The Homebrew Pub no episodic A podcast by homebrewers for homebrewers The Hombrew Pub | Age of Radio Welcome to The Homebrew Pub, the only pub in existence where every beer on tap is brewed by a homebrewer. Each week the landlord of the pub Andrew welcomes a new guest homebrewer to the pub. We'll learn about the guest brewer's approach to brewing, the beer they're adding to our expanding tap list, and what their ideal brewpub would be. So come in, pull up a stool and grab a pint! Welcome to The Homebrew Pub, the only pub in existence where every beer on tap is brewed by a homebrewer. Each week the landlord of the pub Andrew welcomes a new guest homebrewer to the pub. We'll learn about the guest brewer's approach to brewing, the beer they're adding to our expanding tap list, and what their ideal brewpub would be. So come in, pull up a stool and grab a pint!

]]> The Homebrew Pub distro@ageofradio.org Big Pop Brewing Ryan of Big Pop Brewing comes by the pub where discuss... well pretty much everything beer! Check out his homebrewing course: https://www.youtube.com/channel/UCnwa4i86afJ8MqaDDiQjGnA Bubba's Porter: 13lb 2 Row 1.5lb Caramel Malt 1lb Munich II 8oz Black Malt 8oz Chocolate Malt Hops: 1oz Columbus (60 mins) 2oz Cascade (5 mins) Yeast: San Diego Super Yeast OG 1.078 FG 1.014 Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 06 Sep 2022 06:00:00 -0000 Big Pop Brewing full The Hombrew Pub | Age of Radio Big Pop Brewing Ryan of Big Pop Brewing comes by the pub where discuss... well pretty much everything beer! Check out his homebrewing course: https://www.youtube.com/channel/UCnwa4i86afJ8MqaDDiQjGnA Bubba's Porter: 13lb 2 Row 1.5lb Caramel Malt 1lb Munich II 8oz Black Malt 8oz Chocolate Malt Hops: 1oz Columbus (60 mins) 2oz Cascade (5 mins) Yeast: San Diego Super Yeast OG 1.078 FG 1.014 Learn more about your ad choices. Visit megaphone.fm/adchoices Ryan of Big Pop Brewing comes by the pub where discuss... well pretty much everything beer!

Check out his homebrewing course: https://www.youtube.com/channel/UCnwa4i86afJ8MqaDDiQjGnA


Bubba's Porter:

13lb 2 Row

1.5lb Caramel Malt

1lb Munich II

8oz Black Malt

8oz Chocolate Malt


Hops:

1oz Columbus (60 mins)

2oz Cascade (5 mins)


Yeast:

San Diego Super Yeast


OG 1.078

FG 1.014

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3612 John Palmer's Moose & Squirrel Author of 'How To Brew' aka the Bible of Homebrewing comes to the Homebrew Pub this week. We talk about how he got into brewing, what inspired the book, and visit his dream homebrew pub: The Moose & Squirrel John’s Dunkelbock 4 lbs Vienna (60%) 2 lbs Munich (30%) .6 lbs C80 (7%) .2 lbs Roast (3%) For 3 gallons 1.062 30 IBU 0.75 oz @ 7% for 60 Min Bavarian Yeast Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 30 Aug 2022 06:00:00 -0000 John Palmer's Moose & Squirrel full The Hombrew Pub | Age of Radio John Palmer's Moose & Squirrel Author of 'How To Brew' aka the Bible of Homebrewing comes to the Homebrew Pub this week. We talk about how he got into brewing, what inspired the book, and visit his dream homebrew pub: The Moose & Squirrel John’s Dunkelbock 4 lbs Vienna (60%) 2 lbs Munich (30%) .6 lbs C80 (7%) .2 lbs Roast (3%) For 3 gallons 1.062 30 IBU 0.75 oz @ 7% for 60 Min Bavarian Yeast Learn more about your ad choices. Visit megaphone.fm/adchoices Author of 'How To Brew' aka the Bible of Homebrewing comes to the Homebrew Pub this week. We talk about how he got into brewing, what inspired the book, and visit his dream homebrew pub: The Moose & Squirrel


John’s Dunkelbock

4 lbs Vienna (60%)

2 lbs Munich (30%)

.6 lbs C80 (7%)

.2 lbs Roast (3%)

For 3 gallons 1.062

30 IBU

0.75 oz @ 7% for 60 Min

Bavarian Yeast

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2391 90s Beers w/BlindBrewGuy Fred aka IGs @Blindbrewguy stops by the pub this week. We talk about the difference between brewing in the 90s to now. Woodsplitter Belgian Black Ale OG 1.058  FG 1.017  ABV 5.4% For 5 Gallons: 60-Minute Mash at 152° F 9 pounds Pilsner malt  1 pound Munich malt 1 pound Biscuit malt 1 pound Black malt 60-Minute Boil 0.75 ounce Pacific Jade hops, split into thirds   Add at 60, 30, and 10 minutes left in the boil 0.5 Saaz hops, add at 1 minute left in the boil 1 2/3 cups honey at flameout Belgian ale yeast, such as Safale S-33 Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 23 Aug 2022 06:00:00 -0000 90s Beers w/BlindBrewGuy full The Hombrew Pub | Age of Radio 90s Beers w/BlindBrewGuy Fred aka IGs @Blindbrewguy stops by the pub this week. We talk about the difference between brewing in the 90s to now. Woodsplitter Belgian Black Ale OG 1.058  FG 1.017  ABV 5.4% For 5 Gallons: 60-Minute Mash at 152° F 9 pounds Pilsner malt  1 pound Munich malt 1 pound Biscuit malt 1 pound Black malt 60-Minute Boil 0.75 ounce Pacific Jade hops, split into thirds   Add at 60, 30, and 10 minutes left in the boil 0.5 Saaz hops, add at 1 minute left in the boil 1 2/3 cups honey at flameout Belgian ale yeast, such as Safale S-33 Learn more about your ad choices. Visit megaphone.fm/adchoices Fred aka IGs @Blindbrewguy stops by the pub this week. We talk about the difference between brewing in the 90s to now.


Woodsplitter Belgian Black Ale


OG 1.058 

FG 1.017 

ABV 5.4%

For 5 Gallons:

60-Minute Mash at 152° F


9 pounds Pilsner malt 

1 pound Munich malt

1 pound Biscuit malt

1 pound Black malt


60-Minute Boil

0.75 ounce Pacific Jade hops, split into thirds  

Add at 60, 30, and 10 minutes left in the boil

0.5 Saaz hops, add at 1 minute left in the boil

1 2/3 cups honey at flameout

Belgian ale yeast, such as Safale S-33

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2567 Making Wine Matt from the Bay Area comes to The Homebrew Pub to talk about making his own wine. Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 09 Aug 2022 06:00:00 -0000 Making Wine full The Hombrew Pub | Age of Radio Making Wine Matt from the Bay Area comes to The Homebrew Pub to talk about making his own wine. Learn more about your ad choices. Visit megaphone.fm/adchoices Matt from the Bay Area comes to The Homebrew Pub to talk about making his own wine.

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3636 Mead Making with NEK Meads Inspired by Stef of Making Pour Decisions, Kyle of NEK Meads (https://www.instagram.com/nekmeads) reached out to talk more about everyone's favorite honey based beverage. I learned a lot in this conversation! Recipe 1 Cherry Mead (Cerise) 30 lbs of balaton/morello type cherries with pits 12 lb Mix of acacia and linden honey. lallzyme ex-v Opti red 15 grams RC212 Goferm and fermaid o tosna nutrition meadmaderight.com Freeze the cherries, then thaw them in an 8 gallon bucket. Add honey, lallzyme ex-v, and opti red, stir and add enough water to fill up the bucket and to get to a 1.090-1.095 OG. Everyday, you will need to punch the fruit cap down. 1-2 times a day for a week. Follow tosna for nutrient additions. Let mead sit on the cherries for 30-45 days. Rack off, stabilize, then backsweeten to 1.045-1.055 with lighter colored honey. Adjust acid and tannin as needed. The key to this recipe is the cherry type itself. Recipe 2 Quick and easy kveik session mead! 6 lbs of orange blossom honey (light and floral honey works) Gypsum and spring water heated to 90 degrees Rehydrated and front load nutrients (fermaid o for kveik voss) 1 oz medium toast American oak in primary Pitch the rehydrated voss in the mixed up and warm must. Wrap bucket with blankets or jackets. In a week or two, the mead will be done and almost clear, I bottle condition at this step with a tbsp of malic acid (bench trial this). It could be bottle conditioned with erythritol for added sweetness or stabilized, sweetened, and kegged. Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 02 Aug 2022 06:00:00 -0000 Mead Making with NEK Meads full The Hombrew Pub | Age of Radio Mead Making with NEK Meads Inspired by Stef of Making Pour Decisions, Kyle of NEK Meads (https://www.instagram.com/nekmeads) reached out to talk more about everyone's favorite honey based beverage. I learned a lot in this conversation! Recipe 1 Cherry Mead (Cerise) 30 lbs of balaton/morello type cherries with pits 12 lb Mix of acacia and linden honey. lallzyme ex-v Opti red 15 grams RC212 Goferm and fermaid o tosna nutrition meadmaderight.com Freeze the cherries, then thaw them in an 8 gallon bucket. Add honey, lallzyme ex-v, and opti red, stir and add enough water to fill up the bucket and to get to a 1.090-1.095 OG. Everyday, you will need to punch the fruit cap down. 1-2 times a day for a week. Follow tosna for nutrient additions. Let mead sit on the cherries for 30-45 days. Rack off, stabilize, then backsweeten to 1.045-1.055 with lighter colored honey. Adjust acid and tannin as needed. The key to this recipe is the cherry type itself. Recipe 2 Quick and easy kveik session mead! 6 lbs of orange blossom honey (light and floral honey works) Gypsum and spring water heated to 90 degrees Rehydrated and front load nutrients (fermaid o for kveik voss) 1 oz medium toast American oak in primary Pitch the rehydrated voss in the mixed up and warm must. Wrap bucket with blankets or jackets. In a week or two, the mead will be done and almost clear, I bottle condition at this step with a tbsp of malic acid (bench trial this). It could be bottle conditioned with erythritol for added sweetness or stabilized, sweetened, and kegged. Learn more about your ad choices. Visit megaphone.fm/adchoices Inspired by Stef of Making Pour Decisions, Kyle of NEK Meads (https://www.instagram.com/nekmeads) reached out to talk more about everyone's favorite honey based beverage. I learned a lot in this conversation!

Recipe 1

Cherry Mead (Cerise)


30 lbs of balaton/morello type cherries with pits


12 lb Mix of acacia and linden honey.


lallzyme ex-v

Opti red


15 grams RC212


Goferm and fermaid o tosna nutrition meadmaderight.com


Freeze the cherries, then thaw them in an 8 gallon bucket. Add honey, lallzyme ex-v, and opti red, stir and add enough water to fill up the bucket and to get to a 1.090-1.095 OG.


Everyday, you will need to punch the fruit cap down. 1-2 times a day for a week. Follow tosna for nutrient additions. Let mead sit on the cherries for 30-45 days.


Rack off, stabilize, then backsweeten to 1.045-1.055 with lighter colored honey. Adjust acid and tannin as needed.


The key to this recipe is the cherry type itself.


Recipe 2

Quick and easy kveik session mead!


6 lbs of orange blossom honey (light and floral honey works)


Gypsum and spring water heated to 90 degrees


Rehydrated and front load nutrients (fermaid o for kveik voss)


1 oz medium toast American oak in primary


Pitch the rehydrated voss in the mixed up and warm must. Wrap bucket with blankets or jackets. In a week or two, the mead will be done and almost clear, I bottle condition at this step with a tbsp of malic acid (bench trial this).


It could be bottle conditioned with erythritol for added sweetness or stabilized, sweetened, and kegged.

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2964 Mansplaining & Speakeasies w/Brewd Up The ladies of Brewd Up Podcast come to the pub this week. We talk everything from homebrewing podcasts, mansplaining and what would make a brilliant speakeasy! This is a great conversation, so as always, come in and pull up a stool! Belgian Blonde Recipe: https://drive.google.com/file/d/1fdUVIK3fkodT6iu0ZCcfQfe9FeLgsA6f/view?usp=sharing Easy Cider Recipe: https://drive.google.com/file/d/1nqcJXI3avliCtE_1c7N-0Gvrkv6jfa7V/view?usp=sharing Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 26 Jul 2022 06:00:00 -0000 Mansplaining & Speakeasies w/Brewd Up full The Hombrew Pub | Age of Radio Mansplaining & Speakeasies w/Brewd Up The ladies of Brewd Up Podcast come to the pub this week. We talk everything from homebrewing podcasts, mansplaining and what would make a brilliant speakeasy! This is a great conversation, so as always, come in and pull up a stool! Belgian Blonde Recipe: https://drive.google.com/file/d/1fdUVIK3fkodT6iu0ZCcfQfe9FeLgsA6f/view?usp=sharing Easy Cider Recipe: https://drive.google.com/file/d/1nqcJXI3avliCtE_1c7N-0Gvrkv6jfa7V/view?usp=sharing Learn more about your ad choices. Visit megaphone.fm/adchoices The ladies of Brewd Up Podcast come to the pub this week. We talk everything from homebrewing podcasts, mansplaining and what would make a brilliant speakeasy! This is a great conversation, so as always, come in and pull up a stool!


Belgian Blonde Recipe: https://drive.google.com/file/d/1fdUVIK3fkodT6iu0ZCcfQfe9FeLgsA6f/view?usp=sharing


Easy Cider Recipe: https://drive.google.com/file/d/1nqcJXI3avliCtE_1c7N-0Gvrkv6jfa7V/view?usp=sharing

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 4262 Beer & Music w/Chris Morely Chris Morely of Beyond Grace swings by the pub to talk music and beer, beer and music and how the two play together! He also adds his Double Black IPA to the taplist! "Darkest before the dawn" Malts: Simpsons Pale Ale (67%) Munich (8%) Caramunich II (8%) Oat Malt (10%) Carafa Special III (3.5%) Midnight Wheat (3.5%) Mashed with a 2.5 L/Kg ratio @ 65 degrees Celsius 25 L batch going into the boil Boil - 1 hour total (~60 IBU) Chinook - 17g - 60 mins Chinook - 15 g - 15 mins Hopstand @ 78 degrees Celsius for half an hour Chinook - 20g Simcoe - 20g Eclipse - 20g I typically end up with around 19-20L post boil. Yeast: Bry 97, I pitched around 17g of rehydrated dry yeast to avoid under pitching Original Gravity - 1.078 Final Gravity - 1.018 Which leads to 8.4% ABV Dry hop Once at day 7 for three days, then a second of the same amount at day 9 for three days. Eclipse - 40g Vic Secret - 30g Chinook - 30g Simcoe - 20g Carbonate to between 2.2-2.4 Vols of CO2. Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 19 Jul 2022 06:00:00 -0000 Beer & Music w/Chris Morely full The Hombrew Pub | Age of Radio Beer & Music w/Chris Morely Chris Morely of Beyond Grace swings by the pub to talk music and beer, beer and music and how the two play together! He also adds his Double Black IPA to the taplist! "Darkest before the dawn" Malts: Simpsons Pale Ale (67%) Munich (8%) Caramunich II (8%) Oat Malt (10%) Carafa Special III (3.5%) Midnight Wheat (3.5%) Mashed with a 2.5 L/Kg ratio @ 65 degrees Celsius 25 L batch going into the boil Boil - 1 hour total (~60 IBU) Chinook - 17g - 60 mins Chinook - 15 g - 15 mins Hopstand @ 78 degrees Celsius for half an hour Chinook - 20g Simcoe - 20g Eclipse - 20g I typically end up with around 19-20L post boil. Yeast: Bry 97, I pitched around 17g of rehydrated dry yeast to avoid under pitching Original Gravity - 1.078 Final Gravity - 1.018 Which leads to 8.4% ABV Dry hop Once at day 7 for three days, then a second of the same amount at day 9 for three days. Eclipse - 40g Vic Secret - 30g Chinook - 30g Simcoe - 20g Carbonate to between 2.2-2.4 Vols of CO2. Learn more about your ad choices. Visit megaphone.fm/adchoices Chris Morely of Beyond Grace swings by the pub to talk music and beer, beer and music and how the two play together! He also adds his Double Black IPA to the taplist!


"Darkest before the dawn"


Malts:

Simpsons Pale Ale (67%)

Munich (8%)

Caramunich II (8%)

Oat Malt (10%)

Carafa Special III (3.5%)

Midnight Wheat (3.5%)


Mashed with a 2.5 L/Kg ratio @ 65 degrees Celsius

25 L batch going into the boil


Boil - 1 hour total (~60 IBU)

Chinook - 17g - 60 mins

Chinook - 15 g - 15 mins


Hopstand @ 78 degrees Celsius for half an hour

Chinook - 20g

Simcoe - 20g

Eclipse - 20g


I typically end up with around 19-20L post boil.


Yeast:

Bry 97, I pitched around 17g of rehydrated dry yeast to avoid under pitching

Original Gravity - 1.078

Final Gravity - 1.018

Which leads to 8.4% ABV


Dry hop

Once at day 7 for three days, then a second of the same amount at day 9 for three days.

Eclipse - 40g

Vic Secret - 30g

Chinook - 30g

Simcoe - 20g


Carbonate to between 2.2-2.4 Vols of CO2.

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3131 REBROADCAST: Denny Conn Landlord is on vacation, so please enjoy this rebroadcast of the brilliant chat with our mate Denny! We sit down with Denny Conn of the podcast, and co-author of book of the same name: Experimental Brewing. We talk the experimental approach to brewing, and add his Nick Danger Porter to the tap house. And remember people, no matter how much we brew, and like to debate: It's only freaking beer! Nick Danger Porter - 6 gallons: Grain: 12lb Lamonta : Pale American Barley Malt 1.8lb Metolius : Munich-style Barley Malt 1.25lb Crystal - 60L (2-Row)l 0.9lb Chocolate Malt 0.6lb SPECIAL Belgium® 0.130lb Black Patent Malt Hops (60 mins boil): 1oz Tettnang (First Wort) 1oz Hallertau Magnum (60mins) 1oz Cascade (10mins) Yeast: Denny's Favorite Mash at 153f 60mins Mash out at 168f 10 mins Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 12 Jul 2022 06:00:00 -0000 REBROADCAST: Denny Conn full The Hombrew Pub | Age of Radio REBROADCAST: Denny Conn Landlord is on vacation, so please enjoy this rebroadcast of the brilliant chat with our mate Denny! We sit down with Denny Conn of the podcast, and co-author of book of the same name: Experimental Brewing. We talk the experimental approach to brewing, and add his Nick Danger Porter to the tap house. And remember people, no matter how much we brew, and like to debate: It's only freaking beer! Nick Danger Porter - 6 gallons: Grain: 12lb Lamonta : Pale American Barley Malt 1.8lb Metolius : Munich-style Barley Malt 1.25lb Crystal - 60L (2-Row)l 0.9lb Chocolate Malt 0.6lb SPECIAL Belgium® 0.130lb Black Patent Malt Hops (60 mins boil): 1oz Tettnang (First Wort) 1oz Hallertau Magnum (60mins) 1oz Cascade (10mins) Yeast: Denny's Favorite Mash at 153f 60mins Mash out at 168f 10 mins Learn more about your ad choices. Visit megaphone.fm/adchoices Landlord is on vacation, so please enjoy this rebroadcast of the brilliant chat with our mate Denny!


We sit down with Denny Conn of the podcast, and co-author of book of the same name: Experimental Brewing. We talk the experimental approach to brewing, and add his Nick Danger Porter to the tap house. And remember people, no matter how much we brew, and like to debate: It's only freaking beer!


Nick Danger Porter - 6 gallons:

Grain:

12lb Lamonta : Pale American Barley Malt

1.8lb Metolius : Munich-style Barley Malt

1.25lb Crystal - 60L (2-Row)l

0.9lb Chocolate Malt

0.6lb SPECIAL Belgium®

0.130lb Black Patent Malt


Hops (60 mins boil):

1oz Tettnang (First Wort)

1oz Hallertau Magnum (60mins)

1oz Cascade (10mins)


Yeast: Denny's Favorite


Mash at 153f 60mins

Mash out at 168f 10 mins

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2856 The Accidental Brewer w/Andy of Four Priests Brewery Andy of Four Priests Brewery tells the story of how he accidentally opened a brewery, and serves the pubs in his local area. Through random luck, and tenacity he achieved what so many of us dream of. He also tells us about his dream brewpub: Martin Keen's garage. Listen to find out why! Go to https://fourpriests.co.uk/ to learn more Murgy Straight British Golden Ale - 5 US gallons / 19L Grain 6lb (2.72kg) Extra Pale malt / 2-Row (74% 1lb 4oz (560g) Maris Otter (15% 11oz (300g) Wheat Malt (8% 4oz (110b) Cara Malt (3% Hops 1/4 oz (7.1g) Talus 8%AA (20 min 1/8 oz (3.5g) Citra 13%AA (20 mins 1/3 oz (9.4g) Talus 8%AA (10 min 1/4 oz (7.1g) Citra 13%AA (10 mins 1 oz (28.3g) Talus 8%AA (30m hopstand @172F/78C 1/2 oz (14.2g) Citra 13%AA (30m hopstand @172F/78C 1 oz (28.3g) Talus 8%AA (Dry Hop at Day 5 3/4 oz (21.2g) Citra 13%AA (Dry Hop at Day 5 Yeast US-05 or equivalent OG 1.040 FG 1.008 32 IBU ABV 4.2% in Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 05 Jul 2022 06:00:00 -0000 The Accidental Brewer w/Andy of Four Priests Brewery full The Hombrew Pub | Age of Radio The Accidental Brewer w/Andy of Four Priests Brewery Andy of Four Priests Brewery tells the story of how he accidentally opened a brewery, and serves the pubs in his local area. Through random luck, and tenacity he achieved what so many of us dream of. He also tells us about his dream brewpub: Martin Keen's garage. Listen to find out why! Go to https://fourpriests.co.uk/ to learn more Murgy Straight British Golden Ale - 5 US gallons / 19L Grain 6lb (2.72kg) Extra Pale malt / 2-Row (74% 1lb 4oz (560g) Maris Otter (15% 11oz (300g) Wheat Malt (8% 4oz (110b) Cara Malt (3% Hops 1/4 oz (7.1g) Talus 8%AA (20 min 1/8 oz (3.5g) Citra 13%AA (20 mins 1/3 oz (9.4g) Talus 8%AA (10 min 1/4 oz (7.1g) Citra 13%AA (10 mins 1 oz (28.3g) Talus 8%AA (30m hopstand @172F/78C 1/2 oz (14.2g) Citra 13%AA (30m hopstand @172F/78C 1 oz (28.3g) Talus 8%AA (Dry Hop at Day 5 3/4 oz (21.2g) Citra 13%AA (Dry Hop at Day 5 Yeast US-05 or equivalent OG 1.040 FG 1.008 32 IBU ABV 4.2% in Learn more about your ad choices. Visit megaphone.fm/adchoices Andy of Four Priests Brewery tells the story of how he accidentally opened a brewery, and serves the pubs in his local area. Through random luck, and tenacity he achieved what so many of us dream of. He also tells us about his dream brewpub: Martin Keen's garage. Listen to find out why!

Go to https://fourpriests.co.uk/ to learn more


Murgy Straight British Golden Ale - 5 US gallons / 19L


Grain


6lb (2.72kg) Extra Pale malt / 2-Row (74%


1lb 4oz (560g) Maris Otter (15%


11oz (300g) Wheat Malt (8%


4oz (110b) Cara Malt (3%



Hops


1/4 oz (7.1g) Talus 8%AA (20 min

1/8 oz (3.5g) Citra 13%AA (20 mins


1/3 oz (9.4g) Talus 8%AA (10 min

1/4 oz (7.1g) Citra 13%AA (10 mins


1 oz (28.3g) Talus 8%AA (30m hopstand @172F/78C

1/2 oz (14.2g) Citra 13%AA (30m hopstand @172F/78C


1 oz (28.3g) Talus 8%AA (Dry Hop at Day 5

3/4 oz (21.2g) Citra 13%AA (Dry Hop at Day 5



Yeast


US-05 or equivalent


OG 1.040


FG 1.008


32 IBU


ABV 4.2% in

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 5327 yes Kettle souring w/ Alex in Unhinged Brewing Alex from Carolina joins Andrew in the Brew Pub where we talk teenage brewing disasters, and kettle souring! Mixed Berry Kettle Sour 5.5 gallon: 6.25 lbs pale malt 2 lbs Flaked Oats 2lbs white wheat 1.25 lbs Lactose sugar (added during the boil) .5oz Nugget (or similar) at 60 min 2 oz Galaxy at flameout Whirlfloc tablet at 15 min 1pkg of Lactobacillus (Wyeast #5335) or similar 1 pkg of US-05 Heat 7.5 gallons of water to 154 and mash in. 75 minute mash. Mash out at 168. Once mash is finished cool wort to 100 and pitch the Lacto. Keep the wort between 90-100 degrees F for a day or so regularly checking PH. 3.5 is going to be somewhat sour and 3.1 is going to be about as low as you want to go. Once you hit the PH that you want, start the boil process as normal. After the beer ferments out, add in your fruit ~1lb / gallon brewed. I used costco frozen mixed but you can use whatever you'd like. I recommend freezing whatever fruit you use before hand to kill any unwanted bugs and breakdown the cell walls of the fruit.   Carolina Pale Ale 5.5 Gallon Water Profile: Ca 142ppm | Mg 21ppm | Na 29ppm | Sulfate 299ppm | Chloride 54 ppm | bicarbonate 109 11 lbs Riverbend Malt House Southern Select (2 row) 8 oz carapils 8oz crystal 40 1 whirlflock (15 min) 1pkg Cali ale WLP001 .25 oz Nugget 60 min .25 oz CTZ 15 min .25 oz mosaic 15 min .75 oz Azacca whirlpool (15 min) .75 oz CTZ whirlpool (15 min) .75oz Mosiac whirlpool (15 min) 1.5oz Azacca Dry hop 4 days 1.5 oz CTZ Dry hop 4 days 1.5 oz Mosiac Dry hop 4 days Mash at 152 for 75 minutes with a 10 minute mashout at 168. 60 min boil. Link to Skittlebrau from Pop Culture Brews Simpsons episode: https://open.spotify.com/episode/0IwCXQu964XhwZKzx2yUw2 Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 28 Jun 2022 06:00:00 -0000 Kettle souring w/ Alex in Unhinged Brewing full The Hombrew Pub | Age of Radio Kettle souring w/ Alex in Unhinged Brewing Alex from Carolina joins Andrew in the Brew Pub where we talk teenage brewing disasters, and kettle souring! Mixed Berry Kettle Sour 5.5 gallon: 6.25 lbs pale malt 2 lbs Flaked Oats 2lbs white wheat 1.25 lbs Lactose sugar (added during the boil) .5oz Nugget (or similar) at 60 min 2 oz Galaxy at flameout Whirlfloc tablet at 15 min 1pkg of Lactobacillus (Wyeast #5335) or similar 1 pkg of US-05 Heat 7.5 gallons of water to 154 and mash in. 75 minute mash. Mash out at 168. Once mash is finished cool wort to 100 and pitch the Lacto. Keep the wort between 90-100 degrees F for a day or so regularly checking PH. 3.5 is going to be somewhat sour and 3.1 is going to be about as low as you want to go. Once you hit the PH that you want, start the boil process as normal. After the beer ferments out, add in your fruit ~1lb / gallon brewed. I used costco frozen mixed but you can use whatever you'd like. I recommend freezing whatever fruit you use before hand to kill any unwanted bugs and breakdown the cell walls of the fruit.   Carolina Pale Ale 5.5 Gallon Water Profile: Ca 142ppm | Mg 21ppm | Na 29ppm | Sulfate 299ppm | Chloride 54 ppm | bicarbonate 109 11 lbs Riverbend Malt House Southern Select (2 row) 8 oz carapils 8oz crystal 40 1 whirlflock (15 min) 1pkg Cali ale WLP001 .25 oz Nugget 60 min .25 oz CTZ 15 min .25 oz mosaic 15 min .75 oz Azacca whirlpool (15 min) .75 oz CTZ whirlpool (15 min) .75oz Mosiac whirlpool (15 min) 1.5oz Azacca Dry hop 4 days 1.5 oz CTZ Dry hop 4 days 1.5 oz Mosiac Dry hop 4 days Mash at 152 for 75 minutes with a 10 minute mashout at 168. 60 min boil. Link to Skittlebrau from Pop Culture Brews Simpsons episode: https://open.spotify.com/episode/0IwCXQu964XhwZKzx2yUw2 Learn more about your ad choices. Visit megaphone.fm/adchoices Alex from Carolina joins Andrew in the Brew Pub where we talk teenage brewing disasters, and kettle souring!


Mixed Berry Kettle Sour 5.5 gallon:

6.25 lbs pale malt

2 lbs Flaked Oats

2lbs white wheat

1.25 lbs Lactose sugar (added during the boil)

.5oz Nugget (or similar) at 60 min

2 oz Galaxy at flameout

Whirlfloc tablet at 15 min

1pkg of Lactobacillus (Wyeast #5335) or similar

1 pkg of US-05


Heat 7.5 gallons of water to 154 and mash in. 75 minute mash. Mash out at 168. Once mash is finished cool wort to 100 and pitch the Lacto. Keep the wort between 90-100 degrees F for a day or so regularly checking PH. 3.5 is going to be somewhat sour and 3.1 is going to be about as low as you want to go. Once you hit the PH that you want, start the boil process as normal. After the beer ferments out, add in your fruit ~1lb / gallon brewed. I used costco frozen mixed but you can use whatever you'd like. I recommend freezing whatever fruit you use before hand to kill any unwanted bugs and breakdown the cell walls of the fruit.  


Carolina Pale Ale 5.5 Gallon

Water Profile: Ca 142ppm | Mg 21ppm | Na 29ppm | Sulfate 299ppm | Chloride 54 ppm | bicarbonate 109

11 lbs Riverbend Malt House Southern Select (2 row)

8 oz carapils

8oz crystal 40

1 whirlflock (15 min)

1pkg Cali ale WLP001

.25 oz Nugget 60 min

.25 oz CTZ 15 min

.25 oz mosaic 15 min

.75 oz Azacca whirlpool (15 min)

.75 oz CTZ whirlpool (15 min)

.75oz Mosiac whirlpool (15 min)

1.5oz Azacca Dry hop 4 days

1.5 oz CTZ Dry hop 4 days

1.5 oz Mosiac Dry hop 4 days


Mash at 152 for 75 minutes with a 10 minute mashout at 168. 60 min boil.


Link to Skittlebrau from Pop Culture Brews Simpsons episode: https://open.spotify.com/episode/0IwCXQu964XhwZKzx2yUw2

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2156 Gitchi Gumee Brew Pub's Amarillo Rye Pale Ale w/ Daniel Chisholm Homebrewer Dan Chisholm visits the pub this week. He's been brewing for 15 years, and walks through his processes and the lessons he's learned over the years. We add his Amarillo Rye Pale Ale to his dream brew pub the Gitchi Gumee Brewpub! Amarillo Rye Pale Ale - 6 gallons Grain: 8.5lb 2-Row 2lb Rye Malt 0.75lb Caramel/Crystal Malt - 60L Hops 1oz Columbus (60mins) 1oz Amarillo (10 mins) 1oz Amarillo (0 mins - hopstand) 2oz Amarillo (Dry Hop - 5 days) Yeast BRY-97 OG 1.057 FG 1.010 ABV 6.3% Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 21 Jun 2022 06:00:00 -0000 Gitchi Gumee Amarillo Rye Pale Ale w/ Daniel Chisholm full The Hombrew Pub | Age of Radio Gitchi Gumee Amarillo Rye Pale Ale w/ Daniel Chisholm Homebrewer Dan Chisholm visits the pub this week. He's been brewing for 15 years, and walks through his processes and the lessons he's learned over the years. We add his Amarillo Rye Pale Ale to his dream brew pub the Gitchi Gumee Brewpub! Amarillo Rye Pale Ale - 6 gallons Grain: 8.5lb 2-Row 2lb Rye Malt 0.75lb Caramel/Crystal Malt - 60L Hops 1oz Columbus (60mins) 1oz Amarillo (10 mins) 1oz Amarillo (0 mins - hopstand) 2oz Amarillo (Dry Hop - 5 days) Yeast BRY-97 OG 1.057 FG 1.010 ABV 6.3% Learn more about your ad choices. Visit megaphone.fm/adchoices Homebrewer Dan Chisholm visits the pub this week. He's been brewing for 15 years, and walks through his processes and the lessons he's learned over the years. We add his Amarillo Rye Pale Ale to his dream brew pub the Gitchi Gumee Brewpub!


Amarillo Rye Pale Ale - 6 gallons

Grain:

8.5lb 2-Row

2lb Rye Malt

0.75lb Caramel/Crystal Malt - 60L


Hops

1oz Columbus (60mins)

1oz Amarillo (10 mins)

1oz Amarillo (0 mins - hopstand)

2oz Amarillo (Dry Hop - 5 days)


Yeast

BRY-97


OG 1.057

FG 1.010

ABV 6.3%

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2309 Extracting brewing knowledge from @the_extract_brewer David, aka @the_extract_homebrewer on IG, joins Andrew in the pub to talk the joys of extract brewing, bagels and adds his altbier to the taplist. They also get talking about how to use Sorachi Ace hops, there is a bonus recipe for this episode! Düsseldorf-style Altbier (Extract Version) Batch Volume: 3 gal (Kettle) Fermenter Volume: 2.75 gal Boil Time: 30 min Mash Water: 3.34 gal Total Water: 3.34 gal Boil Volume: 3.21 gal Pre-Boil Gravity: 1.017 Vitals Original Gravity: 1.053 Final Gravity: 1.013 IBU (Tinseth): 46 BU/GU: 0.86 Color: 33.5 EBC  Mash Temperature — 150 °F — 45 min Malts (2 lb 3.2 oz) 1 lb (21.9%) — Avangard Pilsner Malt — Grain — 3.3 EBC 6.4 oz (8.7%) — Weyerman Aromatic Malt — Grain — 49.5 EBC 6.4 oz (8.7%) — Weyerman Munich Dark — Grain — 25 EBC 4.8 oz (6.6%) — Dingemans Caramel Munich II — Grain — 120 EBC 1.6 oz (2.2%) — Weyermann Carafa Special II — Grain — 1100 EBC Other (2 lb 6 oz) 1 lb 13 oz (39.6%) — Briess Pilsen Light DME - Dry Malt Extract — Dry Extract — 3.9 EBC — Flameout 9 oz (12.3%) — Briess Munich Dry Malt Extract (DME) — Dry Extract — 20 EBC — Flameout Hops (0.77 oz) 0.37 oz (36 IBU) — Nugget 14.2% — Boil — 30 min 0.4 oz (10 IBU) — Nugget 14.2% — Boil — 5 min Miscs 0.3 ml — Lactic Acid 80% — Mash 0.25 items — Whirlfloc — Boil — 15 min 0.25 tsp — Yeast Nutrients — Boil — 15 min Yeast 1 pkg — Danstar Nottingham 75% 150 billion yeast cells 1.06 million cells / ml / °P Fermentation Primary — 62 °F — 5 PSI — 21 days Cold crash — 34 °F — 56 days Carbonation: 2.5 CO2-vol Alien (w/Paul Crowther)/ Weyland-Yutani Aspen Ale - 5 gallons (from Pop Culture Brews Alien episode) (90 min mash 90 min boil) grain 4.5kg/10lb Maris Otter 1kg/2.5lb Flaked Rice hops 30g/1oz Fuggle (90 mins) 30g/1oz East Kent Golding (90 mins) 100g/3oz Sorachi Ace (5 mins) adjuncts 1 Whirfloc Tablet or 1 tsp of Irish Moss (15 mins) yeast Nottingham Ale yeast Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 14 Jun 2022 06:00:00 -0000 Extracting brewing knowledge from @the_extract_brewer full The Hombrew Pub | Age of Radio Extracting brewing knowledge from @the_extract_brewer David, aka @the_extract_homebrewer on IG, joins Andrew in the pub to talk the joys of extract brewing, bagels and adds his altbier to the taplist. They also get talking about how to use Sorachi Ace hops, there is a bonus recipe for this episode! Düsseldorf-style Altbier (Extract Version) Batch Volume: 3 gal (Kettle) Fermenter Volume: 2.75 gal Boil Time: 30 min Mash Water: 3.34 gal Total Water: 3.34 gal Boil Volume: 3.21 gal Pre-Boil Gravity: 1.017 Vitals Original Gravity: 1.053 Final Gravity: 1.013 IBU (Tinseth): 46 BU/GU: 0.86 Color: 33.5 EBC  Mash Temperature — 150 °F — 45 min Malts (2 lb 3.2 oz) 1 lb (21.9%) — Avangard Pilsner Malt — Grain — 3.3 EBC 6.4 oz (8.7%) — Weyerman Aromatic Malt — Grain — 49.5 EBC 6.4 oz (8.7%) — Weyerman Munich Dark — Grain — 25 EBC 4.8 oz (6.6%) — Dingemans Caramel Munich II — Grain — 120 EBC 1.6 oz (2.2%) — Weyermann Carafa Special II — Grain — 1100 EBC Other (2 lb 6 oz) 1 lb 13 oz (39.6%) — Briess Pilsen Light DME - Dry Malt Extract — Dry Extract — 3.9 EBC — Flameout 9 oz (12.3%) — Briess Munich Dry Malt Extract (DME) — Dry Extract — 20 EBC — Flameout Hops (0.77 oz) 0.37 oz (36 IBU) — Nugget 14.2% — Boil — 30 min 0.4 oz (10 IBU) — Nugget 14.2% — Boil — 5 min Miscs 0.3 ml — Lactic Acid 80% — Mash 0.25 items — Whirlfloc — Boil — 15 min 0.25 tsp — Yeast Nutrients — Boil — 15 min Yeast 1 pkg — Danstar Nottingham 75% 150 billion yeast cells 1.06 million cells / ml / °P Fermentation Primary — 62 °F — 5 PSI — 21 days Cold crash — 34 °F — 56 days Carbonation: 2.5 CO2-vol Alien (w/Paul Crowther)/ Weyland-Yutani Aspen Ale - 5 gallons (from Pop Culture Brews Alien episode) (90 min mash 90 min boil) grain 4.5kg/10lb Maris Otter 1kg/2.5lb Flaked Rice hops 30g/1oz Fuggle (90 mins) 30g/1oz East Kent Golding (90 mins) 100g/3oz Sorachi Ace (5 mins) adjuncts 1 Whirfloc Tablet or 1 tsp of Irish Moss (15 mins) yeast Nottingham Ale yeast Learn more about your ad choices. Visit megaphone.fm/adchoices David, aka @the_extract_homebrewer on IG, joins Andrew in the pub to talk the joys of extract brewing, bagels and adds his altbier to the taplist. They also get talking about how to use Sorachi Ace hops, there is a bonus recipe for this episode!


Düsseldorf-style Altbier (Extract Version)


Batch Volume: 3 gal (Kettle)

Fermenter Volume: 2.75 gal

Boil Time: 30 min


Mash Water: 3.34 gal

Total Water: 3.34 gal

Boil Volume: 3.21 gal

Pre-Boil Gravity: 1.017


Vitals

Original Gravity: 1.053

Final Gravity: 1.013

IBU (Tinseth): 46

BU/GU: 0.86

Color: 33.5 EBC 



Mash

Temperature — 150 °F — 45 min


Malts (2 lb 3.2 oz)

1 lb (21.9%) — Avangard Pilsner Malt — Grain — 3.3 EBC

6.4 oz (8.7%) — Weyerman Aromatic Malt — Grain — 49.5 EBC

6.4 oz (8.7%) — Weyerman Munich Dark — Grain — 25 EBC

4.8 oz (6.6%) — Dingemans Caramel Munich II — Grain — 120 EBC

1.6 oz (2.2%) — Weyermann Carafa Special II — Grain — 1100 EBC


Other (2 lb 6 oz)

1 lb 13 oz (39.6%) — Briess Pilsen Light DME - Dry Malt Extract — Dry Extract — 3.9 EBC — Flameout

9 oz (12.3%) — Briess Munich Dry Malt Extract (DME) — Dry Extract — 20 EBC — Flameout


Hops (0.77 oz)

0.37 oz (36 IBU) — Nugget 14.2% — Boil — 30 min

0.4 oz (10 IBU) — Nugget 14.2% — Boil — 5 min


Miscs

0.3 ml — Lactic Acid 80% — Mash

0.25 items — Whirlfloc — Boil — 15 min

0.25 tsp — Yeast Nutrients — Boil — 15 min


Yeast

1 pkg — Danstar Nottingham 75%

150 billion yeast cells

1.06 million cells / ml / °P


Fermentation

Primary — 62 °F — 5 PSI — 21 days

Cold crash — 34 °F — 56 days


Carbonation: 2.5 CO2-vol


Alien (w/Paul Crowther)/ Weyland-Yutani Aspen Ale - 5 gallons (from Pop Culture Brews Alien episode)

(90 min mash 90 min boil)

grain

4.5kg/10lb Maris Otter

1kg/2.5lb Flaked Rice


hops

30g/1oz Fuggle (90 mins)

30g/1oz East Kent Golding (90 mins)

100g/3oz Sorachi Ace (5 mins)


adjuncts

1 Whirfloc Tablet or 1 tsp of Irish Moss (15 mins)


yeast

Nottingham Ale yeast

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 1688 Small Batch Brewing A Kentucky Common Dan aka @Small.Batch.Brewing on IG is a homebrewer who specializes in brewing 1 gallon batches! We discuss the benefits of brewing at the one gallon size, if Kentucky Commons are the beer of the summer, and visit Dan's perfect brewhouse! Shout outs to https://brooklynbrewshop.com (pioneers of the 1 gal setup) & http://www.artisanswineandhomebrew.com (Dan's LHBS) Dan's Kentucky Common (6 gallon / 1 gallon) 6.5lb/24oz Pale Ale Malt - milled 3.25lb/12oz Flaked Maize - unmilled 1.65lb/6oz Flaked Rye - unmilled 0.4lb/1.5oz Caramel Malt 120L - milled 0.4lb/1.5oz Weyermann De-husked Carafa III - milled Mash for 60 min at 145-150 degrees F At the 15 min mark, I check my pH. I usually need to add about 0.08fl oz/0.5ml of lactic acid to get the pH down to about 5.4 Boil for 60 min Add 0.75oz/5 grams of Cluster hops at the start of the boil - that's the only hop addition Add Whirlfloc tablet with 15 min left in boil Chill to 68-70 degrees F Pitch 1 packet of WLP001 California Ale Yeast and ferment at room temp for 2 weeks Transfer to keg and chill / carbonate for at least 3 days before serving.  Water: 1 Gallon: To begin, I treated 1.75 G of water with a Campden tablet, giving it 30 min to do its thing before adding in the rest of my water adjustments. For this beer, I only added about 0.5 g of calcium chloride to get my chloride to sulfate ratio up to about 1.25 6 Gallon: 8.46 gallons single infusion Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 07 Jun 2022 06:00:00 -0000 Small Batch Brewing A Kentucky Common full The Hombrew Pub | Age of Radio Small Batch Brewing A Kentucky Common Dan aka @Small.Batch.Brewing on IG is a homebrewer who specializes in brewing 1 gallon batches! We discuss the benefits of brewing at the one gallon size, if Kentucky Commons are the beer of the summer, and visit Dan's perfect brewhouse! Shout outs to https://brooklynbrewshop.com (pioneers of the 1 gal setup) & http://www.artisanswineandhomebrew.com (Dan's LHBS) Dan's Kentucky Common (6 gallon / 1 gallon) 6.5lb/24oz Pale Ale Malt - milled 3.25lb/12oz Flaked Maize - unmilled 1.65lb/6oz Flaked Rye - unmilled 0.4lb/1.5oz Caramel Malt 120L - milled 0.4lb/1.5oz Weyermann De-husked Carafa III - milled Mash for 60 min at 145-150 degrees F At the 15 min mark, I check my pH. I usually need to add about 0.08fl oz/0.5ml of lactic acid to get the pH down to about 5.4 Boil for 60 min Add 0.75oz/5 grams of Cluster hops at the start of the boil - that's the only hop addition Add Whirlfloc tablet with 15 min left in boil Chill to 68-70 degrees F Pitch 1 packet of WLP001 California Ale Yeast and ferment at room temp for 2 weeks Transfer to keg and chill / carbonate for at least 3 days before serving.  Water: 1 Gallon: To begin, I treated 1.75 G of water with a Campden tablet, giving it 30 min to do its thing before adding in the rest of my water adjustments. For this beer, I only added about 0.5 g of calcium chloride to get my chloride to sulfate ratio up to about 1.25 6 Gallon: 8.46 gallons single infusion Learn more about your ad choices. Visit megaphone.fm/adchoices Dan aka @Small.Batch.Brewing on IG is a homebrewer who specializes in brewing 1 gallon batches! We discuss the benefits of brewing at the one gallon size, if Kentucky Commons are the beer of the summer, and visit Dan's perfect brewhouse!

Shout outs to https://brooklynbrewshop.com (pioneers of the 1 gal setup) & http://www.artisanswineandhomebrew.com (Dan's LHBS)


Dan's Kentucky Common (6 gallon / 1 gallon)

6.5lb/24oz Pale Ale Malt - milled

3.25lb/12oz Flaked Maize - unmilled

1.65lb/6oz Flaked Rye - unmilled

0.4lb/1.5oz Caramel Malt 120L - milled

0.4lb/1.5oz Weyermann De-husked Carafa III - milled


Mash for 60 min at 145-150 degrees F

At the 15 min mark, I check my pH. I usually need to add about 0.08fl oz/0.5ml of lactic acid to get the pH down to about 5.4


Boil for 60 min

Add 0.75oz/5 grams of Cluster hops at the start of the boil - that's the only hop addition

Add Whirlfloc tablet with 15 min left in boil


Chill to 68-70 degrees F


Pitch 1 packet of WLP001 California Ale Yeast and ferment at room temp for 2 weeks


Transfer to keg and chill / carbonate for at least 3 days before serving. 


Water:

1 Gallon:

To begin, I treated 1.75 G of water with a Campden tablet, giving it 30 min to do its thing before adding in the rest of my water adjustments. For this beer, I only added about 0.5 g of calcium chloride to get my chloride to sulfate ratio up to about 1.25


6 Gallon:

8.46 gallons single infusion

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3003 Medusa Pale Ale w/Sarah Flora Sarah Flora (florabrewing.com) visits the pub to talk about trying to conserve water while brewing in California, creating great content based on great beer, and adds her Medusa Pale Ale to our taplist (and you can watch the original video about the beer here: https://www.youtube.com/watch?v=xXRyXXhhFuk) Medusa pale American Pale Ale 5.6% / 13.4 °P Recipe by Flora Brewing All Grain Clawhammer 120V BIAB 82% efficiency Batch Volume: 5.5 gal Boil Time: 60 min Mash Water: 7.37 gal Total Water: 7.37 gal Boil Volume: 6.69 gal Pre-Boil Gravity: 1.048 Vitals Original Gravity: 1.054 Final Gravity: 1.011 IBU (Tinseth): 25 BU/GU: 0.45 Colour: 7.2 SRM Mash Strike Temp — 158.2 °F Temperature — 152.6 °F — 45 min Malts (10 lb) 8 lb (80%) — Rahr Pilsner Malt — Grain — 1.8 °L 1 lb (10%) — BestMalz Aromatic — Grain — 24.9 °L 1 lb (10%) — Briess Caramel Malt — Grain — 7.9 °L Hops (2 oz) 1 oz (20 IBU) — Medusa 7.5% — Boil — 30 min 1 oz (5 IBU) — Medusa 7.5% — Boil — 5 min Yeast 1.1 pkg — Escarpment Yeast Labs Hornindal Kveik Blend 80% Fermentation Primary — 85 °F — 7 days Carbonation: 2.4 CO2-vol METRIC Medusa pale American Pale Ale 5.6% / 13.4 °P Recipe by Flora Brewing Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 31 May 2022 06:00:00 -0000 Medusa Pale Ale w/Sarah Flora full The Hombrew Pub | Age of Radio Medusa Pale Ale w/Sarah Flora Sarah Flora (florabrewing.com) visits the pub to talk about trying to conserve water while brewing in California, creating great content based on great beer, and adds her Medusa Pale Ale to our taplist (and you can watch the original video about the beer here: https://www.youtube.com/watch?v=xXRyXXhhFuk) Medusa pale American Pale Ale 5.6% / 13.4 °P Recipe by Flora Brewing All Grain Clawhammer 120V BIAB 82% efficiency Batch Volume: 5.5 gal Boil Time: 60 min Mash Water: 7.37 gal Total Water: 7.37 gal Boil Volume: 6.69 gal Pre-Boil Gravity: 1.048 Vitals Original Gravity: 1.054 Final Gravity: 1.011 IBU (Tinseth): 25 BU/GU: 0.45 Colour: 7.2 SRM Mash Strike Temp — 158.2 °F Temperature — 152.6 °F — 45 min Malts (10 lb) 8 lb (80%) — Rahr Pilsner Malt — Grain — 1.8 °L 1 lb (10%) — BestMalz Aromatic — Grain — 24.9 °L 1 lb (10%) — Briess Caramel Malt — Grain — 7.9 °L Hops (2 oz) 1 oz (20 IBU) — Medusa 7.5% — Boil — 30 min 1 oz (5 IBU) — Medusa 7.5% — Boil — 5 min Yeast 1.1 pkg — Escarpment Yeast Labs Hornindal Kveik Blend 80% Fermentation Primary — 85 °F — 7 days Carbonation: 2.4 CO2-vol METRIC Medusa pale American Pale Ale 5.6% / 13.4 °P Recipe by Flora Brewing Learn more about your ad choices. Visit megaphone.fm/adchoices Sarah Flora (florabrewing.com) visits the pub to talk about trying to conserve water while brewing in California, creating great content based on great beer, and adds her Medusa Pale Ale to our taplist (and you can watch the original video about the beer here: https://www.youtube.com/watch?v=xXRyXXhhFuk)


Medusa pale

American Pale Ale

5.6% / 13.4 °P

Recipe by

Flora Brewing


All Grain


Clawhammer 120V BIAB

82% efficiency

Batch Volume: 5.5 gal

Boil Time: 60 min


Mash Water: 7.37 gal

Total Water: 7.37 gal

Boil Volume: 6.69 gal

Pre-Boil Gravity: 1.048


Vitals

Original Gravity: 1.054

Final Gravity: 1.011

IBU (Tinseth): 25

BU/GU: 0.45

Colour: 7.2 SRM


Mash

Strike Temp — 158.2 °F

Temperature — 152.6 °F — 45 min


Malts (10 lb)

8 lb (80%) — Rahr Pilsner Malt — Grain — 1.8 °L

1 lb (10%) — BestMalz Aromatic — Grain — 24.9 °L

1 lb (10%) — Briess Caramel Malt — Grain — 7.9 °L


Hops (2 oz)

1 oz (20 IBU) — Medusa 7.5% — Boil — 30 min

1 oz (5 IBU) — Medusa 7.5% — Boil — 5 min


Yeast

1.1 pkg — Escarpment Yeast Labs Hornindal Kveik Blend 80%


Fermentation

Primary — 85 °F — 7 days


Carbonation: 2.4 CO2-vol


METRIC

Medusa pale

American Pale Ale

5.6% / 13.4 °P

Recipe by

Flora Brewing

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2510 Blackberry Fields in Belgium IPA with Can Do Brew Dennis of Can Do Brew on Instagram (@Can_do_brew) visits the house pub to talk homebrewing down in Mexico, never brewing the same beer twice and to add his Belgian IPA to the taplist! This is a really fun conversation, which gets impacted by weather on the ethereal plain. Blackberry Fields Belgian IPA - 6 gallons Grain 11lb Pale Ale Malt 0.5lb Crystal Medium 0.25lb Carapils/Carafoam Hops: 2oz Southern Dawn (60 mins) 1oz African Queen (30 mins) Yeast: Belgian Ale Yeast Blackberries in Secondary Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 24 May 2022 06:00:00 -0000 Blackberry Fields in Belgium IPA with Can Do Brew full The Hombrew Pub | Age of Radio Blackberry Fields in Belgiun IPA with Can Do Brew Dennis of Can Do Brew on Instagram (@Can_do_brew) visits the house pub to talk homebrewing down in Mexico, never brewing the same beer twice and to add his Belgian IPA to the taplist! This is a really fun conversation, which gets impacted by weather on the ethereal plain. Blackberry Fields Belgian IPA - 6 gallons Grain 11lb Pale Ale Malt 0.5lb Crystal Medium 0.25lb Carapils/Carafoam Hops: 2oz Southern Dawn (60 mins) 1oz African Queen (30 mins) Yeast: Belgian Ale Yeast Blackberries in Secondary Learn more about your ad choices. Visit megaphone.fm/adchoices Dennis of Can Do Brew on Instagram (@Can_do_brew) visits the house pub to talk homebrewing down in Mexico, never brewing the same beer twice and to add his Belgian IPA to the taplist! This is a really fun conversation, which gets impacted by weather on the ethereal plain.


Blackberry Fields Belgian IPA - 6 gallons

Grain

11lb Pale Ale Malt

0.5lb Crystal Medium

0.25lb Carapils/Carafoam


Hops:

2oz Southern Dawn (60 mins)

1oz African Queen (30 mins)


Yeast: Belgian Ale Yeast


Blackberries in Secondary

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2497 Cronos Brewing & West Coast Kolsch Jon and Lily of Cronos Brewing (IG: cronosbrewingco) stop by the pub to talk about their Greek mythology inspired beers, and their 5 year plan to open their brewery! Check out their website https://cronosbrewing.com for recipes, blogs and some great brewing advice. West Coast Kolsch (Hallertau-CTZ) Written By Jonathan Bulotti Ingredients -Fermentables- 7 lbs German Pilsner 2 lbs Vienna 0.5 lbs Crystal 10L 0.5 lbs Honey Malt -Hops- 60 min: 1.5 oz Hallertau (4% AA)  Flame Out: 1 oz. CTZ (16% AA) at 150° -Yeast- 1/2 package of Omega Yeast-OYL-071DRY Dried Lutra Kveik -Optional Additions- 0.1 oz Irish Moss or 1 Whirlfloc tablet Recordings: Pre-boil gravity: 1.047 Original Gravity: 1.053 Final Gravity: 1.009 ABV: 5.7% Instructions: -Preparation- Measure all ingredients Pour 3 gallons water into your boiler Put 1 gallon of cooled, filtered water into a separate container Measure all hops Get out 1 mash bag to put your fermentables in -Mash- Bring your 3 gallons of water to 152° F. NOTE: It is very important to bring your water to this temperature and keep it at this temperature throughout your mash. Put all measured grain fermentables into the mash bag and secure it over your boiler. By secured, we mean that all of your fermentables should be underneath the water, but still in the mash bag. Start your timer for 60 minutes. During the mash, be sure to sanitize all equipment with Star San sanitizing solution (1 oz to 5 gallons of water, let sit for 1 min). -Boil- After 60min is up, remove your mash bag with the fermentables from your boiler and heat wort to boiling temperature. Once wort starts boiling, set your timer for 60 minutes and add 1.5 oz Hallertau (4% AA) hops to the boil. With 10 minutes left, add any Irish moss or Whirlfloc tablets for clarification. Start preparing an ice bath to cool your wort down after the boil has ended. At 0 minutes, turn off your heat and allow to cool in ice bath. Once wort is cooled to 150° F, add 1 oz. CTZ (16% AA). -Cooling- Take the hot kettle off the burner and transfer it to your ice bath. Swirl the pot to better cool the wort. Continue to add more ice and cool water to the ice bath as the pot cools down to ~90° F. Pour into fermenter. To oxygenate more, you can place the fermentor lid on and shake the wort for a few minutes. Take your original gravity reading here. -Pitching- Sanitize your yeast package so as not to contaminate your wort. Add your 1/2 package of Lutra Dried Kveik to the wort. Fill your airlock to the fill line with water and Star San solution to ensure sanitization. Store your fermenter in a warm, dark place for approximately 7-10 days or until fermentation has completely stopped. (If temperatures are warm enough, fermentation should only last a few days for this yeast strain) -Carbonation- After 7-10 days have passed, the fermentation should have stopped. If you wish to carbonate your beer you can calculate the suggested amount of corn sugar to add HERE and bottle for another 2-3 weeks or force carbonate in a corny keg. Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 17 May 2022 06:00:00 -0000 Cronos Brewing & West Coast Kolsch full The Hombrew Pub | Age of Radio Cronos Brewing & West Coast Kolsch Jon and Lily of Cronos Brewing (IG: cronosbrewingco) stop by the pub to talk about their Greek mythology inspired beers, and their 5 year plan to open their brewery! Check out their website https://cronosbrewing.com for recipes, blogs and some great brewing advice. West Coast Kolsch (Hallertau-CTZ) Written By Jonathan Bulotti Ingredients -Fermentables- 7 lbs German Pilsner 2 lbs Vienna 0.5 lbs Crystal 10L 0.5 lbs Honey Malt -Hops- 60 min: 1.5 oz Hallertau (4% AA)  Flame Out: 1 oz. CTZ (16% AA) at 150° -Yeast- 1/2 package of Omega Yeast-OYL-071DRY Dried Lutra Kveik -Optional Additions- 0.1 oz Irish Moss or 1 Whirlfloc tablet Recordings: Pre-boil gravity: 1.047 Original Gravity: 1.053 Final Gravity: 1.009 ABV: 5.7% Instructions: -Preparation- Measure all ingredients Pour 3 gallons water into your boiler Put 1 gallon of cooled, filtered water into a separate container Measure all hops Get out 1 mash bag to put your fermentables in -Mash- Bring your 3 gallons of water to 152° F. NOTE: It is very important to bring your water to this temperature and keep it at this temperature throughout your mash. Put all measured grain fermentables into the mash bag and secure it over your boiler. By secured, we mean that all of your fermentables should be underneath the water, but still in the mash bag. Start your timer for 60 minutes. During the mash, be sure to sanitize all equipment with Star San sanitizing solution (1 oz to 5 gallons of water, let sit for 1 min). -Boil- After 60min is up, remove your mash bag with the fermentables from your boiler and heat wort to boiling temperature. Once wort starts boiling, set your timer for 60 minutes and add 1.5 oz Hallertau (4% AA) hops to the boil. With 10 minutes left, add any Irish moss or Whirlfloc tablets for clarification. Start preparing an ice bath to cool your wort down after the boil has ended. At 0 minutes, turn off your heat and allow to cool in ice bath. Once wort is cooled to 150° F, add 1 oz. CTZ (16% AA). -Cooling- Take the hot kettle off the burner and transfer it to your ice bath. Swirl the pot to better cool the wort. Continue to add more ice and cool water to the ice bath as the pot cools down to ~90° F. Pour into fermenter. To oxygenate more, you can place the fermentor lid on and shake the wort for a few minutes. Take your original gravity reading here. -Pitching- Sanitize your yeast package so as not to contaminate your wort. Add your 1/2 package of Lutra Dried Kveik to the wort. Fill your airlock to the fill line with water and Star San solution to ensure sanitization. Store your fermenter in a warm, dark place for approximately 7-10 days or until fermentation has completely stopped. (If temperatures are warm enough, fermentation should only last a few days for this yeast strain) -Carbonation- After 7-10 days have passed, the fermentation should have stopped. If you wish to carbonate your beer you can calculate the suggested amount of corn sugar to add HERE and bottle for another 2-3 weeks or force carbonate in a corny keg. Learn more about your ad choices. Visit megaphone.fm/adchoices Jon and Lily of Cronos Brewing (IG: cronosbrewingco) stop by the pub to talk about their Greek mythology inspired beers, and their 5 year plan to open their brewery! Check out their website https://cronosbrewing.com for recipes, blogs and some great brewing advice.


West Coast Kolsch (Hallertau-CTZ)

Written By Jonathan Bulotti

Ingredients

-Fermentables-

  • 7 lbs German Pilsner
  • 2 lbs Vienna
  • 0.5 lbs Crystal 10L
  • 0.5 lbs Honey Malt

-Hops-

-Yeast-

-Optional Additions-


Recordings:

Pre-boil gravity: 1.047

Original Gravity: 1.053

Final Gravity: 1.009

ABV: 5.7%


Instructions:

-Preparation-

  1. Measure all ingredients
  2. Pour 3 gallons water into your boiler
  3. Put 1 gallon of cooled, filtered water into a separate container
  4. Measure all hops
  5. Get out 1 mash bag to put your fermentables in

-Mash-

  1. Bring your 3 gallons of water to 152° F. NOTE: It is very important to bring your water to this temperature and keep it at this temperature throughout your mash.
  2. Put all measured grain fermentables into the mash bag and secure it over your boiler. By secured, we mean that all of your fermentables should be underneath the water, but still in the mash bag. Start your timer for 60 minutes.
  3. During the mash, be sure to sanitize all equipment with Star San sanitizing solution (1 oz to 5 gallons of water, let sit for 1 min).

-Boil-

  1. After 60min is up, remove your mash bag with the fermentables from your boiler and heat wort to boiling temperature.
  2. Once wort starts boiling, set your timer for 60 minutes and add 1.5 oz Hallertau (4% AA) hops to the boil.
  3. With 10 minutes left, add any Irish moss or Whirlfloc tablets for clarification.
  4. Start preparing an ice bath to cool your wort down after the boil has ended.
  5. At 0 minutes, turn off your heat and allow to cool in ice bath.
  6. Once wort is cooled to 150° F, add 1 oz. CTZ (16% AA).

-Cooling-

  1. Take the hot kettle off the burner and transfer it to your ice bath.
  2. Swirl the pot to better cool the wort.
  3. Continue to add more ice and cool water to the ice bath as the pot cools down to ~90° F. Pour into fermenter.
  4. To oxygenate more, you can place the fermentor lid on and shake the wort for a few minutes.
  5. Take your original gravity reading here.

-Pitching-

  1. Sanitize your yeast package so as not to contaminate your wort.
  2. Add your 1/2 package of Lutra Dried Kveik to the wort.
  3. Fill your airlock to the fill line with water and Star San solution to ensure sanitization.
  4. Store your fermenter in a warm, dark place for approximately 7-10 days or until fermentation has completely stopped. (If temperatures are warm enough, fermentation should only last a few days for this yeast strain)

-Carbonation-

  1. After 7-10 days have passed, the fermentation should have stopped. If you wish to carbonate your beer you can calculate the suggested amount of corn sugar to add HERE and bottle for another 2-3 weeks or force carbonate in a corny keg.

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2381 Czech Rendevous w/Greg from Craft Beer Republic Greg from Craft Beer Republic Podcast comes to the pub. We discuss the joys of collaborating with Craft breweries, the beauty of California, and add his Czech Rendevouz to our taplist. go to craftbeerrepublic.com to learn more about the show, and listen to episode #295 to learn about Greg's Collab beer: https://www.craftbeerrepublic.com/podcast/episode/7921feb5/batch295-morning-watch-coffee-kolsch-collaboration-with14-cannons-and-california-coffee-republic Czech Rendezvous - 5.5 gallons 6.5lb German Pils 2lb Munich Light - 10l 1lb Caramel Munich 60l 8oz Chocolate wheat 1lb German Carafa II 0.25lb Dark Chocolate Malt hops: 0.5oz Hallertau Mittelfrau (60mins) 0.5oz Nugget (45mins) 0.5oz Hallertau Mittelfrau (30mins) 0.25oz Nugget (0mins) Yeast White Labs - Czech Budejovice Lager Yeast WLP802 Original Gravity: 1.051 Final Gravity: 1.010 ABV (standard): 5.5% IBU (tinseth): 33.8 SRM (morey): 46.5 Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 10 May 2022 06:00:00 -0000 Czech Rendevous w/Greg from Craft Beer Republic full The Hombrew Pub | Age of Radio Czech Rendevous w/Greg from Craft Beer Republic Greg from Craft Beer Republic Podcast comes to the pub. We discuss the joys of collaborating with Craft breweries, the beauty of California, and add his Czech Rendevouz to our taplist. go to craftbeerrepublic.com to learn more about the show, and listen to episode #295 to learn about Greg's Collab beer: https://www.craftbeerrepublic.com/podcast/episode/7921feb5/batch295-morning-watch-coffee-kolsch-collaboration-with14-cannons-and-california-coffee-republic Czech Rendezvous - 5.5 gallons 6.5lb German Pils 2lb Munich Light - 10l 1lb Caramel Munich 60l 8oz Chocolate wheat 1lb German Carafa II 0.25lb Dark Chocolate Malt hops: 0.5oz Hallertau Mittelfrau (60mins) 0.5oz Nugget (45mins) 0.5oz Hallertau Mittelfrau (30mins) 0.25oz Nugget (0mins) Yeast White Labs - Czech Budejovice Lager Yeast WLP802 Original Gravity: 1.051 Final Gravity: 1.010 ABV (standard): 5.5% IBU (tinseth): 33.8 SRM (morey): 46.5 Learn more about your ad choices. Visit megaphone.fm/adchoices Greg from Craft Beer Republic Podcast comes to the pub. We discuss the joys of collaborating with Craft breweries, the beauty of California, and add his Czech Rendevouz to our taplist.

go to craftbeerrepublic.com to learn more about the show, and listen to episode #295 to learn about Greg's Collab beer: https://www.craftbeerrepublic.com/podcast/episode/7921feb5/batch295-morning-watch-coffee-kolsch-collaboration-with14-cannons-and-california-coffee-republic


Czech Rendezvous - 5.5 gallons

6.5lb German Pils

2lb Munich Light - 10l

1lb Caramel Munich 60l

8oz Chocolate wheat

1lb German Carafa II

0.25lb Dark Chocolate Malt


hops:

0.5oz Hallertau Mittelfrau (60mins)

0.5oz Nugget (45mins)

0.5oz Hallertau Mittelfrau (30mins)

0.25oz Nugget (0mins)


Yeast White Labs - Czech Budejovice Lager Yeast WLP802


Original Gravity: 1.051 Final Gravity: 1.010 ABV (standard): 5.5% IBU (tinseth): 33.8 SRM (morey): 46.5

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2858 Competitive NEIPAs w/ Exit 12's Brandon Brandon of Exit 12 podcast and Brewtubers comes to The Homebrew Pub to talk his love of NEIPA's (fun fact: 1st guest to express love of this style), and being competitive in homebrewing. Sam – NEIPA    Grist  Golden Promise (45%)  2Row (25%)  Flaked oats (10%)   Flaked wheat (5%)  Flaked barley (5%)  Carapils (10%)     Hops   .5 oz CTZ 60 min  2oz  Citra 5min  2oz Enigma Whirlpool 165 for 10 mins  2oz Citra Whirlpool 165 for 10 mins  2oz Dryhop Citra (after high krausen)  2oz Dryhop Enigma (after high krausen)    Yeast   Imperial Juice   Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 03 May 2022 06:00:00 -0000 Competitive NEIPAs w/ Exit 12's Brandon full The Hombrew Pub | Age of Radio Competitive NEIPAs w/ Exit 12's Brandon Brandon of Exit 12 podcast and Brewtubers comes to The Homebrew Pub to talk his love of NEIPA's (fun fact: 1st guest to express love of this style), and being competitive in homebrewing. Sam – NEIPA    Grist  Golden Promise (45%)  2Row (25%)  Flaked oats (10%)   Flaked wheat (5%)  Flaked barley (5%)  Carapils (10%)     Hops   .5 oz CTZ 60 min  2oz  Citra 5min  2oz Enigma Whirlpool 165 for 10 mins  2oz Citra Whirlpool 165 for 10 mins  2oz Dryhop Citra (after high krausen)  2oz Dryhop Enigma (after high krausen)    Yeast   Imperial Juice   Learn more about your ad choices. Visit megaphone.fm/adchoices Brandon of Exit 12 podcast and Brewtubers comes to The Homebrew Pub to talk his love of NEIPA's (fun fact: 1st guest to express love of this style), and being competitive in homebrewing.


Sam – NEIPA 

 

Grist 

Golden Promise (45%) 

2Row (25%) 

Flaked oats (10%)  

Flaked wheat (5%) 

Flaked barley (5%) 

Carapils (10%)  

 

Hops  

.5 oz CTZ 60 min 

2oz  Citra 5min 

2oz Enigma Whirlpool 165 for 10 mins 

2oz Citra Whirlpool 165 for 10 mins 

2oz Dryhop Citra (after high krausen) 

2oz Dryhop Enigma (after high krausen) 

 

Yeast  

Imperial Juice  

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2641 Jagged Little Pale w/ Ed from CA Ed from CA joins me in the Pub to add his Jagged Little Pale to our taplist, and discuss how pubs are like "living museums". A really fun chat with a homebrewer who seems intent on making his brew life as hard as possible, all in the search of making great beer Jagged Little Pale - 6 gallon Grain: 12.5lb Pale Malt (2 Row) US (2.0 SRM) 1lb Caramel/Crystal Malt - 10L (10.0 SRM) 0.75lb Viking Munich Light Organic (9.1 SRM)  0.75lb Wheat - Red Malt (Briess) (3.0 SRM)  0.57lb Caramel/Crystal Malt - 60L (60.0 SRM) Hops: 0.75oz Horizon [12.00 %] - Boil 60.0 min  0.25oz Summit [17.00 %] - Boil 60.0 min 0.5oz Willamette [5.50 %] - Boil 30.0 min 0.25oz Centennial [10.00 %] - Boil 30.0 min  1oz Cascade [5.50 %] - Steep/Whirlpool 0.0 min, 194.4 F 0.5oz Cascade [5.50 %] - 3.0 Days Before Bottling 0.5oz Chinook [13.00 %] - 3.0 Days Before Bottling Yeast: California Ale Boil Time: 75 min  Est Original Gravity: 1.047 SG \Est Final Gravity: 1.012 SG Estimated Alcohol by Vol: 4.6 % Bitterness: 55.8 IBUs Est Color: 8.0 SRM  Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 26 Apr 2022 06:00:00 -0000 Jagged Little Pale w/ Ed from CA full The Hombrew Pub | Age of Radio Jagged Little Pale w/ Ed from CA Ed from CA joins me in the Pub to add his Jagged Little Pale to our taplist, and discuss how pubs are like "living museums". A really fun chat with a homebrewer who seems intent on making his brew life as hard as possible, all in the search of making great beer Jagged Little Pale - 6 gallon Grain: 12.5lb Pale Malt (2 Row) US (2.0 SRM) 1lb Caramel/Crystal Malt - 10L (10.0 SRM) 0.75lb Viking Munich Light Organic (9.1 SRM)  0.75lb Wheat - Red Malt (Briess) (3.0 SRM)  0.57lb Caramel/Crystal Malt - 60L (60.0 SRM) Hops: 0.75oz Horizon [12.00 %] - Boil 60.0 min  0.25oz Summit [17.00 %] - Boil 60.0 min 0.5oz Willamette [5.50 %] - Boil 30.0 min 0.25oz Centennial [10.00 %] - Boil 30.0 min  1oz Cascade [5.50 %] - Steep/Whirlpool 0.0 min, 194.4 F 0.5oz Cascade [5.50 %] - 3.0 Days Before Bottling 0.5oz Chinook [13.00 %] - 3.0 Days Before Bottling Yeast: California Ale Boil Time: 75 min  Est Original Gravity: 1.047 SG \Est Final Gravity: 1.012 SG Estimated Alcohol by Vol: 4.6 % Bitterness: 55.8 IBUs Est Color: 8.0 SRM  Learn more about your ad choices. Visit megaphone.fm/adchoices Ed from CA joins me in the Pub to add his Jagged Little Pale to our taplist, and discuss how pubs are like "living museums". A really fun chat with a homebrewer who seems intent on making his brew life as hard as possible, all in the search of making great beer


Jagged Little Pale - 6 gallon

Grain:

12.5lb Pale Malt (2 Row) US (2.0 SRM)

1lb Caramel/Crystal Malt - 10L (10.0 SRM)

0.75lb Viking Munich Light Organic (9.1 SRM) 

0.75lb Wheat - Red Malt (Briess) (3.0 SRM) 

0.57lb Caramel/Crystal Malt - 60L (60.0 SRM)


Hops:

0.75oz Horizon [12.00 %] - Boil 60.0 min 

0.25oz Summit [17.00 %] - Boil 60.0 min

0.5oz Willamette [5.50 %] - Boil 30.0 min

0.25oz Centennial [10.00 %] - Boil 30.0 min 

1oz Cascade [5.50 %] - Steep/Whirlpool 0.0 min, 194.4 F

0.5oz Cascade [5.50 %] - 3.0 Days Before Bottling

0.5oz Chinook [13.00 %] - 3.0 Days Before Bottling


Yeast:

California Ale


Boil Time: 75 min 

Est Original Gravity: 1.047 SG

\Est Final Gravity: 1.012 SG

Estimated Alcohol by Vol: 4.6 %

Bitterness: 55.8 IBUs

Est Color: 8.0 SRM 

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2216 Cloning Guinness with Homebrew Challenge Martin Keen, the intrepid brewer of Homebrew Challenge, who brewed all 99 BJCP beer styles in 99 weeks comes to the pub this week for a lovely chat, and to add his Guinness Clone to our taplist. This is a really fun chat about how Martin challenged himself to brew every week for 2 years, and how it developed the way he approaches brewing Guinness Clone - 6 gallons 8 lbs Maris Otter (2.9 SRM) Grain 2 lbs Flaked Barley (1.4 SRM) Grain 1 lbs Roasted Barley (558.8 SRM) Grain 2.50 oz Fuggle Pellets [4.30 %] - Boil 60.0 min Hop 1.0 pkg Irish Ale (Wyeast Labs #1084) Yeast Steal a portion of the chilled wort (I took 24 oz form a 5 gallon batch) and place in a covered container in the fridge for 3 days. Boil for 10 minutes, cool, and add to the fermenter with the rest of the beer. Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 19 Apr 2022 06:00:00 -0000 Cloning Guinness with Homebrew Challenge full The Hombrew Pub | Age of Radio Cloning Guinness with Homebrew Challenge Martin Keen, the intrepid brewer of Homebrew Challenge, who brewed all 99 BJCP beer styles in 99 weeks comes to the pub this week for a lovely chat, and to add his Guinness Clone to our taplist. This is a really fun chat about how Martin challenged himself to brew every week for 2 years, and how it developed the way he approaches brewing Guinness Clone - 6 gallons 8 lbs Maris Otter (2.9 SRM) Grain 2 lbs Flaked Barley (1.4 SRM) Grain 1 lbs Roasted Barley (558.8 SRM) Grain 2.50 oz Fuggle Pellets [4.30 %] - Boil 60.0 min Hop 1.0 pkg Irish Ale (Wyeast Labs #1084) Yeast Steal a portion of the chilled wort (I took 24 oz form a 5 gallon batch) and place in a covered container in the fridge for 3 days. Boil for 10 minutes, cool, and add to the fermenter with the rest of the beer. Learn more about your ad choices. Visit megaphone.fm/adchoices Martin Keen, the intrepid brewer of Homebrew Challenge, who brewed all 99 BJCP beer styles in 99 weeks comes to the pub this week for a lovely chat, and to add his Guinness Clone to our taplist.

This is a really fun chat about how Martin challenged himself to brew every week for 2 years, and how it developed the way he approaches brewing


Guinness Clone - 6 gallons

8 lbs Maris Otter (2.9 SRM) Grain

2 lbs Flaked Barley (1.4 SRM) Grain

1 lbs Roasted Barley (558.8 SRM) Grain


2.50 oz Fuggle Pellets [4.30 %] - Boil 60.0 min Hop


1.0 pkg Irish Ale (Wyeast Labs #1084) Yeast


Steal a portion of the chilled wort (I took 24 oz form a 5 gallon batch) and place in a covered container in the fridge for 3 days. Boil for 10 minutes, cool, and add to the fermenter with the rest of the beer.

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2705 The Best Beer Ever (Clickbaity AF) w/ Nikita Vorontsov Youtuber Nikita Vorontsov, a homebrewer who brews beers inspired by DnD, comes to the pub to add his Best Beer Ever (Clickbaity As F**k) to the taplist. Check out his Youtube: https://www.youtube.com/c/NikitaVorontsov Insta: @nikitavorontsov.yt Twitter: @vorontsov_yt The Best Beer Ever (Clickbaity As F**k) - (6 gallons) aka: Black Grog Ale - Belgian Table Beer - 3.2% 62% Pilsner Malt - (4.8lb) 14% Rye Malt - (1.1lb) 12% Malted Oats - (0.9lb) 12% Wheat Malt - (0.9lb) 16 IBU Styrian Goldings @ 60 - (1oz) 8 IBU Styrian Goldings @ 30 - (0.5oz) Wyeast 3711 French Saison Yeast - (1pack) Mash at 68C Ferment at 21-23C Carbonate to 3 Vol The Homebrew Pub Housebeer (aka Shakesbeer) - 6 gallons Grain: 7lb Maris Otter 12oz Biscuit Grain 12oz Light Crystal UK Hops: 0.5oz Target (90 mins) 0.5oz East Kent Golding (5 mins) English Ale Yeast OG: 1.037 FG: 1.008 ABV: 3.8% (listen to episode of Pop Culture Brews where this recipe comes from here: https://open.spotify.com/episode/3qDHiOAaxKTxR4nVXeyflL) Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 12 Apr 2022 06:00:00 -0000 The Best Beer Ever (Clickbaity AF) w/ Nikita Vorontsov full The Hombrew Pub | Age of Radio The Best Beer Ever (Clickbaity AF) w/ Nikita Vorontsov Youtuber Nikita Vorontsov, a homebrewer who brews beers inspired by DnD, comes to the pub to add his Best Beer Ever (Clickbaity As F**k) to the taplist. Check out his Youtube: https://www.youtube.com/c/NikitaVorontsov Insta: @nikitavorontsov.yt Twitter: @vorontsov_yt The Best Beer Ever (Clickbaity As F**k) - (6 gallons) aka: Black Grog Ale - Belgian Table Beer - 3.2% 62% Pilsner Malt - (4.8lb) 14% Rye Malt - (1.1lb) 12% Malted Oats - (0.9lb) 12% Wheat Malt - (0.9lb) 16 IBU Styrian Goldings @ 60 - (1oz) 8 IBU Styrian Goldings @ 30 - (0.5oz) Wyeast 3711 French Saison Yeast - (1pack) Mash at 68C Ferment at 21-23C Carbonate to 3 Vol The Homebrew Pub Housebeer (aka Shakesbeer) - 6 gallons Grain: 7lb Maris Otter 12oz Biscuit Grain 12oz Light Crystal UK Hops: 0.5oz Target (90 mins) 0.5oz East Kent Golding (5 mins) English Ale Yeast OG: 1.037 FG: 1.008 ABV: 3.8% (listen to episode of Pop Culture Brews where this recipe comes from here: https://open.spotify.com/episode/3qDHiOAaxKTxR4nVXeyflL) Learn more about your ad choices. Visit megaphone.fm/adchoices Youtuber Nikita Vorontsov, a homebrewer who brews beers inspired by DnD, comes to the pub to add his Best Beer Ever (Clickbaity As F**k) to the taplist.

Check out his Youtube: https://www.youtube.com/c/NikitaVorontsov

Insta: @nikitavorontsov.yt

Twitter: @vorontsov_yt


The Best Beer Ever (Clickbaity As F**k) - (6 gallons)

aka: Black Grog Ale - Belgian Table Beer - 3.2%


62% Pilsner Malt - (4.8lb)

14% Rye Malt - (1.1lb)

12% Malted Oats - (0.9lb)

12% Wheat Malt - (0.9lb)


16 IBU Styrian Goldings @ 60 - (1oz)

8 IBU Styrian Goldings @ 30 - (0.5oz)

Wyeast 3711 French Saison Yeast - (1pack)


Mash at 68C

Ferment at 21-23C


Carbonate to 3 Vol


The Homebrew Pub Housebeer (aka Shakesbeer) - 6 gallons

Grain:

7lb Maris Otter

12oz Biscuit Grain

12oz Light Crystal UK


Hops:

0.5oz Target (90 mins)

0.5oz East Kent Golding (5 mins)


English Ale Yeast

OG: 1.037

FG: 1.008

ABV: 3.8%

(listen to episode of Pop Culture Brews where this recipe comes from here: https://open.spotify.com/episode/3qDHiOAaxKTxR4nVXeyflL)

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2471 Farm House Blonde with Gamn Dood A good friend of the landlord, Billy aka Gamn Dood (@gamndood) visit the Homebrew Pub to add his Farm House Blonde Saison to the taplist. We talk approaches to beer, and how to ferment your lager faster (more information on this can be found over on thehomebrewpub.com) Fox Run Farm House Blonde - 12.5 Gallons 11lb Pale Ale Malt 1lb Dextrose 1lb Rice Hulls 1lb Flakes Rye 9oz Munich Malt 8oz Acidulated Malt 8oz Aromatic Malt Hops: 1.72oz East Kent Goldings (55 mins) 1.72oz East Kent Goldings (10 mins) 2min hopstand at 200f Yeast: 1 pkg - White Labs Belgian Style Saison Ale Pre-Boil Gravity : 1.029 Original Gravity : 1.035 Final Gravity : 1.006  Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 05 Apr 2022 06:00:00 -0000 Farm House Blonde with Gamn Dood full The Hombrew Pub | Age of Radio Farm House Blonde with Gamn Dood A good friend of the landlord, Billy aka Gamn Dood (@gamndood) visit the Homebrew Pub to add his Farm House Blonde Saison to the taplist. We talk approaches to beer, and how to ferment your lager faster (more information on this can be found over on thehomebrewpub.com) Fox Run Farm House Blonde - 12.5 Gallons 11lb Pale Ale Malt 1lb Dextrose 1lb Rice Hulls 1lb Flakes Rye 9oz Munich Malt 8oz Acidulated Malt 8oz Aromatic Malt Hops: 1.72oz East Kent Goldings (55 mins) 1.72oz East Kent Goldings (10 mins) 2min hopstand at 200f Yeast: 1 pkg - White Labs Belgian Style Saison Ale Pre-Boil Gravity : 1.029 Original Gravity : 1.035 Final Gravity : 1.006  Learn more about your ad choices. Visit megaphone.fm/adchoices A good friend of the landlord, Billy aka Gamn Dood (@gamndood) visit the Homebrew Pub to add his Farm House Blonde Saison to the taplist. We talk approaches to beer, and how to ferment your lager faster (more information on this can be found over on thehomebrewpub.com)


Fox Run Farm House Blonde - 12.5 Gallons

11lb Pale Ale Malt

1lb Dextrose

1lb Rice Hulls

1lb Flakes Rye

9oz Munich Malt

8oz Acidulated Malt

8oz Aromatic Malt


Hops:

1.72oz East Kent Goldings (55 mins)

1.72oz East Kent Goldings (10 mins)

2min hopstand at 200f


Yeast:

1 pkg - White Labs Belgian Style Saison Ale


Pre-Boil Gravity : 1.029

Original Gravity : 1.035

Final Gravity : 1.006 

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 1897 Schwarzbier with My Adventures in Homebrewing Fellow Brewtuber Dan of My Adventures in Homebrewing Podcast comes to the Homebrew Pub. We talk keeping equipment clean, stupidity in the craft beer world, and he adds his Schwarzbier to our taplist Link to Dan's Schwarzbier https://www.brewersfriend.com/homebrew/recipe/view/1001722/may-the-schwarz-be-with-you and a link to Dan's recipe page: https://www.brewersfriend.com/homebrew/brewer/234377/dog-hair-brewing-company Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 05 Apr 2022 06:00:00 -0000 Schwarzbier with My Adventures in Homebrewing full The Hombrew Pub | Age of Radio Schwarzbier with My Adventures in Homebrewing Fellow Brewtuber Dan of My Adventures in Homebrewing Podcast comes to the Homebrew Pub. We talk keeping equipment clean, stupidity in the craft beer world, and he adds his Schwarzbier to our taplist Link to Dan's Schwarzbier https://www.brewersfriend.com/homebrew/recipe/view/1001722/may-the-schwarz-be-with-you and a link to Dan's recipe page: https://www.brewersfriend.com/homebrew/brewer/234377/dog-hair-brewing-company Learn more about your ad choices. Visit megaphone.fm/adchoices Fellow Brewtuber Dan of My Adventures in Homebrewing Podcast comes to the Homebrew Pub. We talk keeping equipment clean, stupidity in the craft beer world, and he adds his Schwarzbier to our taplist


Link to Dan's Schwarzbier

https://www.brewersfriend.com/homebrew/recipe/view/1001722/may-the-schwarz-be-with-you


and a link to Dan's recipe page:

https://www.brewersfriend.com/homebrew/brewer/234377/dog-hair-brewing-company

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3333 Yeast In Space w/Nick From Pennsylvania This week I sit down with Nick from PA. We talk about his experiments about sending yeast up into space, and then brewing with it. What effects did it have on the beer, and did anyone turn into the Incredible Hulk from Gamma Rays? Mad Anthony Ale - Best Bitter OG ~ 1.041 FG ~ 1.012 IBU ~ 28 ABV ~ 3.8% 5.5 Gal @ 70% Efficiency  7 lb. Marris Otter (81%) 12 oz Flaked Corn (9%)  8 oz Invert Sugar - Amber (6%) * 6 oz Crystal 40L (4%) 1.25 oz East Kent Golding (21 IBU) @ 60 min 0.5 oz Fuggle (4 IBU) @ 15 min 1 oz East Kent Golding (3 IBU) @ 5 min  Lalbrew English Style Ale Yeast fermented at 68 F.  Mash for 1 hour at 156 F I add 1 tsp of Gypsum to the boil (I don't know my water profile, but I like what this does to the beer).  Carbonate to about 1 volume CO2.   *How to make Invert Sugar (1/3lb) Invert Sugar: 1/2lb Cane Sugar 3/4cup of water 1/4tsp Critic Acid Mix all together in a pan and bring to boil. Once at boil simmer for 20 mins - put in tupperware, and chill in the fridge over night Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 29 Mar 2022 06:00:00 -0000 Yeast In Space w/Nick From Pennsylvania full The Hombrew Pub | Age of Radio Yeast In Space w/Nick From Pennsylvania This week I sit down with Nick from PA. We talk about his experiments about sending yeast up into space, and then brewing with it. What effects did it have on the beer, and did anyone turn into the Incredible Hulk from Gamma Rays? Mad Anthony Ale - Best Bitter OG ~ 1.041 FG ~ 1.012 IBU ~ 28 ABV ~ 3.8% 5.5 Gal @ 70% Efficiency  7 lb. Marris Otter (81%) 12 oz Flaked Corn (9%)  8 oz Invert Sugar - Amber (6%) * 6 oz Crystal 40L (4%) 1.25 oz East Kent Golding (21 IBU) @ 60 min 0.5 oz Fuggle (4 IBU) @ 15 min 1 oz East Kent Golding (3 IBU) @ 5 min  Lalbrew English Style Ale Yeast fermented at 68 F.  Mash for 1 hour at 156 F I add 1 tsp of Gypsum to the boil (I don't know my water profile, but I like what this does to the beer).  Carbonate to about 1 volume CO2.   *How to make Invert Sugar (1/3lb) Invert Sugar: 1/2lb Cane Sugar 3/4cup of water 1/4tsp Critic Acid Mix all together in a pan and bring to boil. Once at boil simmer for 20 mins - put in tupperware, and chill in the fridge over night Learn more about your ad choices. Visit megaphone.fm/adchoices This week I sit down with Nick from PA. We talk about his experiments about sending yeast up into space, and then brewing with it. What effects did it have on the beer, and did anyone turn into the Incredible Hulk from Gamma Rays?


Mad Anthony Ale - Best Bitter

OG ~ 1.041

FG ~ 1.012

IBU ~ 28

ABV ~ 3.8%


5.5 Gal @ 70% Efficiency 

7 lb. Marris Otter (81%)

12 oz Flaked Corn (9%) 

8 oz Invert Sugar - Amber (6%) *

6 oz Crystal 40L (4%)


1.25 oz East Kent Golding (21 IBU) @ 60 min

0.5 oz Fuggle (4 IBU) @ 15 min

1 oz East Kent Golding (3 IBU) @ 5 min 


Lalbrew English Style Ale Yeast fermented at 68 F. 


Mash for 1 hour at 156 F

I add 1 tsp of Gypsum to the boil (I don't know my water profile, but I like what this does to the beer). 


Carbonate to about 1 volume CO2.  


*How to make Invert Sugar (1/3lb)

Invert Sugar:

1/2lb Cane Sugar

3/4cup of water

1/4tsp Critic Acid

Mix all together in a pan and bring to boil. Once at boil simmer for 20 mins - put in tupperware, and chill in the fridge over night

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2934 Paul Crowther aka The Mad Brewer Joining Andrew this week is his good friend Paul Crowther, aka The Mad Brewer. These guys have collaborated on some crazy beers in the past, and sit down to talk past (mis)adventures. We also learn why not to use Wormwood in a beer. Ever! Follow Paul on Twitter @themadbrewery Check out his articles on Pelliclemag.com and Brew Your Own Magazine English Porter 7.5lb/3375g Maris Otter 0.5lb/225g Briess Extra Special Malt 1.2lb/550g Chcolate Malt 0.5lb/225g Crystal 120L 0.33oz/10g Phoenix (60 mins) 1.7oz/50g Phoenix (5 mins) Yeast Mangrove Jacks Empire Ale Yeast Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 22 Mar 2022 06:00:00 -0000 Paul Crowther aka The Mad Brewer full The Hombrew Pub | Age of Radio Paul Crowther aka The Mad Brewer Joining Andrew this week is his good friend Paul Crowther, aka The Mad Brewer. These guys have collaborated on some crazy beers in the past, and sit down to talk past (mis)adventures. We also learn why not to use Wormwood in a beer. Ever! Follow Paul on Twitter @themadbrewery Check out his articles on Pelliclemag.com and Brew Your Own Magazine English Porter 7.5lb/3375g Maris Otter 0.5lb/225g Briess Extra Special Malt 1.2lb/550g Chcolate Malt 0.5lb/225g Crystal 120L 0.33oz/10g Phoenix (60 mins) 1.7oz/50g Phoenix (5 mins) Yeast Mangrove Jacks Empire Ale Yeast Learn more about your ad choices. Visit megaphone.fm/adchoices Joining Andrew this week is his good friend Paul Crowther, aka The Mad Brewer. These guys have collaborated on some crazy beers in the past, and sit down to talk past (mis)adventures. We also learn why not to use Wormwood in a beer. Ever!


Follow Paul on Twitter @themadbrewery

Check out his articles on Pelliclemag.com and Brew Your Own Magazine


English Porter


7.5lb/3375g Maris Otter

0.5lb/225g Briess Extra Special Malt

1.2lb/550g Chcolate Malt

0.5lb/225g Crystal 120L

0.33oz/10g Phoenix (60 mins)

1.7oz/50g Phoenix (5 mins)


Yeast

Mangrove Jacks Empire Ale Yeast

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2921 Rob (From The Internet Talks) Beer This week we welcome Rob From The Internet of the YouTube Channel Rob (From The Internet) Talks Beer - and that's exactly what we do. We talk beer, how to change recipes, and adds his Canadian Dirty Blonde to the taplist. Check out Rob's YouTube channel here: https://www.youtube.com/channel/UCZ43uitbuqP1znpn7-OqBxw Reach out to him on Twitter: @RobFromInternet Candian Dirty Blonde 6.53 Gallons Grain: 6lb 10.3oz Pilsner (2 Row) Ger (2.0 SRM) 1lb Carapils (Briess) (1.5 SRM)  9.3oz Caramel/Crystal Malt - 40L (40.0 SRM) Hops: 1oz Tettnang (60 mins) 1.09oz Perle (5 mins) Yeast: Cali Common Lager Est Original Gravity: 1.043 SG Est Final Gravity: 1.009 SG Estimated Alcohol by Vol: 4.5 % Bitterness: 22.3 IBUs Est Color: 5.4 SRM   Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 15 Mar 2022 06:00:00 -0000 Rob (From The Internet Talks) Beer full The Hombrew Pub | Age of Radio Rob (From The Internet Talks) Beer This week we welcome Rob From The Internet of the YouTube Channel Rob (From The Internet) Talks Beer - and that's exactly what we do. We talk beer, how to change recipes, and adds his Canadian Dirty Blonde to the taplist. Check out Rob's YouTube channel here: https://www.youtube.com/channel/UCZ43uitbuqP1znpn7-OqBxw Reach out to him on Twitter: @RobFromInternet Candian Dirty Blonde 6.53 Gallons Grain: 6lb 10.3oz Pilsner (2 Row) Ger (2.0 SRM) 1lb Carapils (Briess) (1.5 SRM)  9.3oz Caramel/Crystal Malt - 40L (40.0 SRM) Hops: 1oz Tettnang (60 mins) 1.09oz Perle (5 mins) Yeast: Cali Common Lager Est Original Gravity: 1.043 SG Est Final Gravity: 1.009 SG Estimated Alcohol by Vol: 4.5 % Bitterness: 22.3 IBUs Est Color: 5.4 SRM   Learn more about your ad choices. Visit megaphone.fm/adchoices This week we welcome Rob From The Internet of the YouTube Channel Rob (From The Internet) Talks Beer - and that's exactly what we do. We talk beer, how to change recipes, and adds his Canadian Dirty Blonde to the taplist.


Check out Rob's YouTube channel here: https://www.youtube.com/channel/UCZ43uitbuqP1znpn7-OqBxw

Reach out to him on Twitter: @RobFromInternet


Candian Dirty Blonde 6.53 Gallons

Grain:

6lb 10.3oz Pilsner (2 Row) Ger (2.0 SRM)

1lb Carapils (Briess) (1.5 SRM) 

9.3oz Caramel/Crystal Malt - 40L (40.0 SRM)


Hops:

1oz Tettnang (60 mins)

1.09oz Perle (5 mins)


Yeast:

Cali Common Lager


Est Original Gravity: 1.043 SG Est Final Gravity: 1.009 SG Estimated Alcohol by Vol: 4.5 % Bitterness: 22.3 IBUs Est Color: 5.4 SRM  

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2832 Making Pour Decisions We are joined by Stef of the YT channel Making Pour Decisions -(https://www.youtube.com/channel/UCFFtFXLqXHUGHUQuQFTy2hQ) Stef is a mead maker, meaning the first time in the Homebrew Pub we are not discussing beer (ok, not 100%, it comes in a bit!) This was a really fun conversation, and I learned a lot about the process of making mead! Helgen Mead: 1 gallon: Either 2.5 to 3lbs of honey. I originally used almond honey, but you can use whatever you have so long as it's natural and raw. 1.3 oz of juniper berries 1 cinnamon stick .5oz of fresh ginger .5 oz of coriander seeds  1 cup of strongly brewed black tea 3-5 dried orange or tangerine peels Spring water to fill 1 packet of Red Star Premier Blanc wine yeast Mix all together and let sit for about 2-3 weeks then rack off of lees and botanicals. Add sticks toasted/burnt oak or bitch and let sit for another 2-3 weeks before bottling  Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 08 Mar 2022 07:00:00 -0000 We talk mead with Making Pour Decisions full The Hombrew Pub | Age of Radio We talk mead with Making Pour Decisions We are joined by Stef of the YT channel Making Pour Decisions -(https://www.youtube.com/channel/UCFFtFXLqXHUGHUQuQFTy2hQ) Stef is a mead maker, meaning the first time in the Homebrew Pub we are not discussing beer (ok, not 100%, it comes in a bit!) This was a really fun conversation, and I learned a lot about the process of making mead! Helgen Mead: 1 gallon: Either 2.5 to 3lbs of honey. I originally used almond honey, but you can use whatever you have so long as it's natural and raw. 1.3 oz of juniper berries 1 cinnamon stick .5oz of fresh ginger .5 oz of coriander seeds  1 cup of strongly brewed black tea 3-5 dried orange or tangerine peels Spring water to fill 1 packet of Red Star Premier Blanc wine yeast Mix all together and let sit for about 2-3 weeks then rack off of lees and botanicals. Add sticks toasted/burnt oak or bitch and let sit for another 2-3 weeks before bottling  Learn more about your ad choices. Visit megaphone.fm/adchoices We are joined by Stef of the YT channel Making Pour Decisions -(https://www.youtube.com/channel/UCFFtFXLqXHUGHUQuQFTy2hQ)


Stef is a mead maker, meaning the first time in the Homebrew Pub we are not discussing beer (ok, not 100%, it comes in a bit!)


This was a really fun conversation, and I learned a lot about the process of making mead!


Helgen Mead: 1 gallon:


Either 2.5 to 3lbs of honey. I originally used almond honey, but you can use whatever you have so long as it's natural and raw.

1.3 oz of juniper berries

1 cinnamon stick

.5oz of fresh ginger

.5 oz of coriander seeds 

1 cup of strongly brewed black tea

3-5 dried orange or tangerine peels

Spring water to fill

1 packet of Red Star Premier Blanc wine yeast


Mix all together and let sit for about 2-3 weeks then rack off of lees and botanicals. Add sticks toasted/burnt oak or bitch and let sit for another 2-3 weeks before bottling 

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2069 Denny Conn of Experimental Brewing We sit down with Denny Conn of the podcast, and co-author of book of the same name: Experimental Brewing. We talk the experimental approach to brewing, and add his Nick Danger Porter to the tap house. And remember people, no matter how much we brew, and like to debate: It's only freaking beer! Nick Danger Porter - 6 gallons: Grain: 12lb Lamonta : Pale American Barley Malt 1.8lb Metolius : Munich-style Barley Malt 1.25lb Crystal - 60L (2-Row)l 0.9lb Chocolate Malt 0.6lb SPECIAL Belgium® 0.130lb Black Patent Malt Hops (60 mins boil): 1oz Tettnang (First Wort) 1oz Hallertau Magnum (60mins) 1oz Cascade (10mins) Yeast: Denny's Favorite Mash at 153f 60mins Mash out at 168f 10 mins Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 01 Mar 2022 07:00:00 -0000 Denny Conn of Experimental Brewing full The Hombrew Pub | Age of Radio Denny Conn of Experimental Brewing We sit down with Denny Conn of the podcast, and co-author of book of the same name: Experimental Brewing. We talk the experimental approach to brewing, and add his Nick Danger Porter to the tap house. And remember people, no matter how much we brew, and like to debate: It's only freaking beer! Nick Danger Porter - 6 gallons: Grain: 12lb Lamonta : Pale American Barley Malt 1.8lb Metolius : Munich-style Barley Malt 1.25lb Crystal - 60L (2-Row)l 0.9lb Chocolate Malt 0.6lb SPECIAL Belgium® 0.130lb Black Patent Malt Hops (60 mins boil): 1oz Tettnang (First Wort) 1oz Hallertau Magnum (60mins) 1oz Cascade (10mins) Yeast: Denny's Favorite Mash at 153f 60mins Mash out at 168f 10 mins Learn more about your ad choices. Visit megaphone.fm/adchoices We sit down with Denny Conn of the podcast, and co-author of book of the same name: Experimental Brewing. We talk the experimental approach to brewing, and add his Nick Danger Porter to the tap house. And remember people, no matter how much we brew, and like to debate: It's only freaking beer!


Nick Danger Porter - 6 gallons:

Grain:

12lb Lamonta : Pale American Barley Malt

1.8lb Metolius : Munich-style Barley Malt

1.25lb Crystal - 60L (2-Row)l

0.9lb Chocolate Malt

0.6lb SPECIAL Belgium®

0.130lb Black Patent Malt


Hops (60 mins boil):

1oz Tettnang (First Wort)

1oz Hallertau Magnum (60mins)

1oz Cascade (10mins)


Yeast: Denny's Favorite


Mash at 153f 60mins

Mash out at 168f 10 mins

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2796 Ramon Strauss of Venture Brewing Club This week we welcome to The Homebrew Pub Ramon Strauss of Venture Brew Club. He's adding to the taplist an Argentinian recipe from Nico Cervecero (and you can see his original video for the recipe here: https://www.youtube.com/channel/UCd_7l6WYotJX-fj-5IkehOA) This is the link to the Dorada Pampeana from Venture Brews in English here: https://www.youtube.com/watch?v=JqnFwK8iePU&t=14s Dorada Pampeana Original recipe from Nico Cervecero   For 5.5 gal (21 l)   Targets OG 1.058 SMR 5.5 IBU 27   Grain Bill 11 lbs (5 kg) German Pilsner 8 oz (0.2 kg) Crystal 30   Hops 1 oz (30g) Cascade 7.5% AA at 60 min   Other Irish moss and yeast nutrient at 15 min   Yeast SafAle S-04     For a 90 min boil Single infusion mash 60 min at 153 F (67 C)   Batch sparging Strike water 3.7 gal (14 L) at 165 F (74 C) Sparge water 5.0 gal (19 L) at 170 F (77 C) Estimated pre-boil vol 6.9 gal (26 l) Estimated BG 1.046 (75% Effc)   Fermentation plan Week 1 at 65 F (18 C) Week 2 Diacetyl rest at 72 F (22 C) Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 22 Feb 2022 07:00:00 -0000 Ramon Strauss of Venture Brewing Club full The Hombrew Pub | Age of Radio Ramon Strauss of Venture Brewing Club This week we welcome to The Homebrew Pub Ramon Strauss of Venture Brew Club. He's adding to the taplist an Argentinian recipe from Nico Cervecero (and you can see his original video for the recipe here: https://www.youtube.com/channel/UCd_7l6WYotJX-fj-5IkehOA) This is the link to the Dorada Pampeana from Venture Brews in English here: https://www.youtube.com/watch?v=JqnFwK8iePU&t=14s Dorada Pampeana Original recipe from Nico Cervecero   For 5.5 gal (21 l)   Targets OG 1.058 SMR 5.5 IBU 27   Grain Bill 11 lbs (5 kg) German Pilsner 8 oz (0.2 kg) Crystal 30   Hops 1 oz (30g) Cascade 7.5% AA at 60 min   Other Irish moss and yeast nutrient at 15 min   Yeast SafAle S-04     For a 90 min boil Single infusion mash 60 min at 153 F (67 C)   Batch sparging Strike water 3.7 gal (14 L) at 165 F (74 C) Sparge water 5.0 gal (19 L) at 170 F (77 C) Estimated pre-boil vol 6.9 gal (26 l) Estimated BG 1.046 (75% Effc)   Fermentation plan Week 1 at 65 F (18 C) Week 2 Diacetyl rest at 72 F (22 C) Learn more about your ad choices. Visit megaphone.fm/adchoices This week we welcome to The Homebrew Pub Ramon Strauss of Venture Brew Club. He's adding to the taplist an Argentinian recipe from Nico Cervecero (and you can see his original video for the recipe here: https://www.youtube.com/channel/UCd_7l6WYotJX-fj-5IkehOA)


This is the link to the Dorada Pampeana from Venture Brews in English here:

https://www.youtube.com/watch?v=JqnFwK8iePU&t=14s


Dorada Pampeana

Original recipe from Nico Cervecero

 

For 5.5 gal (21 l)

 

Targets

OG 1.058 SMR 5.5 IBU 27

 

Grain Bill

11 lbs (5 kg) German Pilsner

8 oz (0.2 kg) Crystal 30

 

Hops

1 oz (30g) Cascade 7.5% AA at 60 min

 

Other

Irish moss and yeast nutrient at 15 min

 

Yeast

SafAle S-04

 

 

For a 90 min boil

Single infusion mash 60 min at 153 F (67 C)

 

Batch sparging

Strike water 3.7 gal (14 L) at 165 F (74 C)

Sparge water 5.0 gal (19 L) at 170 F (77 C)

Estimated pre-boil vol 6.9 gal (26 l)

Estimated BG 1.046 (75% Effc)

 

Fermentation plan

Week 1 at 65 F (18 C)

Week 2 Diacetyl rest at 72 F (22 C)

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3048 Jaggers Brewing Co. This week we welcome in Youtube homebrewer Matt Jaggers (such a cool name). We discuss our approaches to being content makers, Matt's approach to brewing, and add his Berlinerweisse to the tap list Jaggers Brewing Co - Berliner Weisse v4 Reverse Osmosis Water Water Salts (Yellow Balanced Profile) - Beersmith Grain Bill: 50% Belgian Pilsner 50% Wheat Malt 0.18 oz Magnum Hops (5.1 IBUs) - 15 min addition Whirlfloc Tablet - 15 min addition Yeast Nutrient - 10 min addition Kettle soured with Lacto No-chilled Room temp fermentation White Labs Lacto WLP677 Wyeast 1007 German Ale Strike water at 151F - 66.1C - Mashed at 148F - 64.4C for 75 mins Bring to boil for 15 mins - No chill until 95F - 35C and pitch Lacto Mash ph 5.6 - Target after Lacto target ph 3.5 - actual ended up being 3.36 Bring back to boil for 45 mins - add 15 min and 10 min boil additions No chill again until room temperature, pitch yeast Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 15 Feb 2022 07:00:00 -0000 Jaggers Brewing Co. full The Hombrew Pub | Age of Radio Jaggers Brewing Co. This week we welcome in Youtube homebrewer Matt Jaggers (such a cool name). We discuss our approaches to being content makers, Matt's approach to brewing, and add his Berlinerweisse to the tap list Jaggers Brewing Co - Berliner Weisse v4 Reverse Osmosis Water Water Salts (Yellow Balanced Profile) - Beersmith Grain Bill: 50% Belgian Pilsner 50% Wheat Malt 0.18 oz Magnum Hops (5.1 IBUs) - 15 min addition Whirlfloc Tablet - 15 min addition Yeast Nutrient - 10 min addition Kettle soured with Lacto No-chilled Room temp fermentation White Labs Lacto WLP677 Wyeast 1007 German Ale Strike water at 151F - 66.1C - Mashed at 148F - 64.4C for 75 mins Bring to boil for 15 mins - No chill until 95F - 35C and pitch Lacto Mash ph 5.6 - Target after Lacto target ph 3.5 - actual ended up being 3.36 Bring back to boil for 45 mins - add 15 min and 10 min boil additions No chill again until room temperature, pitch yeast Learn more about your ad choices. Visit megaphone.fm/adchoices This week we welcome in Youtube homebrewer Matt Jaggers (such a cool name). We discuss our approaches to being content makers, Matt's approach to brewing, and add his Berlinerweisse to the tap list


Jaggers Brewing Co - Berliner Weisse v4


Reverse Osmosis Water


Water Salts (Yellow Balanced Profile) - Beersmith


Grain Bill:

50% Belgian Pilsner

50% Wheat Malt

0.18 oz Magnum Hops (5.1 IBUs) - 15 min addition

Whirlfloc Tablet - 15 min addition

Yeast Nutrient - 10 min addition


Kettle soured with Lacto

No-chilled

Room temp fermentation


White Labs Lacto WLP677

Wyeast 1007 German Ale


Strike water at 151F - 66.1C - Mashed at 148F - 64.4C for 75 mins

Bring to boil for 15 mins - No chill until 95F - 35C and pitch Lacto

Mash ph 5.6 - Target after Lacto target ph 3.5 - actual ended up being 3.36

Bring back to boil for 45 mins - add 15 min and 10 min boil additions

No chill again until room temperature, pitch yeast

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2415 Episode 0 Welcome to the Homebrew Pub! 7nscawplN5ajmkZaDqgC Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 08 Feb 2022 22:26:00 -0000 Episode 0 full 1 1 The Hombrew Pub | Age of Radio Episode 0 Welcome to the Homebrew Pub! 7nscawplN5ajmkZaDqgC Learn more about your ad choices. Visit megaphone.fm/adchoices Welcome to the Homebrew Pub!




7nscawplN5ajmkZaDqgC

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 53 Colter of Homebrewing DIY https://thehomebrewpub.com/ This week we welcome Colter of the podcast Homebrewing DIY to the pub where he adds Colter's Kentucky Classic to our tap list Colter's Kentucky Common - 6.6 Gallon Mash Mash — 153 °F — 60 min Malts (11 lb 4 oz) 9 lb (80%) — Briess Black Malt 6-Row — Grain — 500 SRM 2 lb (17.8%) — Briess Corn Yellow, Flaked — Grain — 1.3 SRM 4 oz (2.2%) — Bairds Black Malt — Grain — 600 SRM Hops (1.5 oz) 1 oz (25 IBU) — Cluster 7% — Boil — 60 min 0.5 oz (5 IBU) — Cluster 7% — Boil — 10 min Yeast 1 pkg — Fermentis US-05 Safale American 81% Original Gravity: 1.042 Final Gravity: 1.008 Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 08 Feb 2022 22:26:00 -0000 Colter of Homebrewing DIY full 1 2 The Hombrew Pub | Age of Radio Colter of Homebrewing DIY This week we welcome Colter of the podcast Homebrewing DIY to the pub where he adds Colter's Kentucky Classic to our tap list Colter's Kentucky Common - 6.6 Gallon Mash Mash — 153 °F — 60 min Malts (11 lb 4 oz) 9 lb (80%) — Briess Black Malt 6-Row — Grain — 500 SRM 2 lb (17.8%) — Briess Corn Yellow, Flaked — Grain — 1.3 SRM 4 oz (2.2%) — Bairds Black Malt — Grain — 600 SRM Hops (1.5 oz) 1 oz (25 IBU) — Cluster 7% — Boil — 60 min 0.5 oz (5 IBU) — Cluster 7% — Boil — 10 min Yeast 1 pkg — Fermentis US-05 Safale American 81% Original Gravity: 1.042 Final Gravity: 1.008 Learn more about your ad choices. Visit megaphone.fm/adchoices This week we welcome Colter of the podcast Homebrewing DIY to the pub where he adds Colter's Kentucky Classic to our tap list


Colter's Kentucky Common - 6.6 Gallon

Mash

Mash — 153 °F — 60 min


Malts (11 lb 4 oz)

9 lb (80%) — Briess Black Malt 6-Row — Grain — 500 SRM

2 lb (17.8%) — Briess Corn Yellow, Flaked — Grain — 1.3 SRM

4 oz (2.2%) — Bairds Black Malt — Grain — 600 SRM


Hops (1.5 oz)

1 oz (25 IBU) — Cluster 7% — Boil — 60 min

0.5 oz (5 IBU) — Cluster 7% — Boil — 10 min


Yeast

1 pkg — Fermentis US-05 Safale American 81%


Original Gravity: 1.042

Final Gravity: 1.008

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2829 Julia Herz of The American Homebrewers Association This week we're welcoming the Executive Director of the American Homebrewers Association! Julia added her Cherry Chica Stout to our tap list - link: https://www.homebrewersassociation.org/homebrew-recipe/cherry-chica-stout-with-julia-herz/?utm_source=dlvr.it&utm_medium=twitter Visit us at www.thehomebrewpub.com Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 08 Feb 2022 22:26:00 -0000 Julia Herz of The American Homebrewers Association full 1 3 The Hombrew Pub | Age of Radio Julia Herz of The American Homebrewers Association This week we're welcoming the Executive Director of the American Homebrewers Association! Julia added her Cherry Chica Stout to our tap list - link: https://www.homebrewersassociation.org/homebrew-recipe/cherry-chica-stout-with-julia-herz/?utm_source=dlvr.it&utm_medium=twitter Visit us at www.thehomebrewpub.com Learn more about your ad choices. Visit megaphone.fm/adchoices This week we're welcoming the Executive Director of the American Homebrewers Association!


Julia added her Cherry Chica Stout to our tap list - link: https://www.homebrewersassociation.org/homebrew-recipe/cherry-chica-stout-with-julia-herz/?utm_source=dlvr.it&utm_medium=twitter


Visit us at www.thehomebrewpub.com

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2041