|This was brewed over three years ago and still tastes great.|
I wish I’d known five years ago what I know today. (Should’a could’a would’a!) If I could have looked into my crystal ball, I would have been brewing one to three gallon batches of brew from the get-go.
No 5 and 6 gallon debacles. Brewing large amounts of beer can be overwhelming – attempting to boil 6 gallons of wort in your kitchen, lugging huge amounts of hot liquid, bottling a couple cases worth of beer and then what if the beer is mediocre? Do you REALLY want to drink 2 cases of “just okay” beer or try to pawn it off on your friends and co-workers? And we won’t even discuss the money involved. Now don’t get me wrong. I love, love, love to brew. It is so fascinating watching it ferment. I do enjoy the whole process and it is quite satisfying to pop open that bottle and pour a beer that you brewed yourself.
My brewing has evolved to smaller batches. I started making 3 gallon, 2.5 gallon and even 1 gallon batches. You still have several hours of brew time but it's easier and much more relaxing. I find I enjoy the beer even more when there is a limited quantity.
Aside from a few disasters most of my beers have been quite drinkable and some I’ve fallen in love with. And then some have surprised me...
|Hard to believe this home brew is over 3 years old!|
Here is my 3 gallon recipe that was adapted from the original 5 gallon extract version, using grains and hops that I was able to get in town. Be sure to put your own spin on this. I am no beer expert and I am sharing to the best of my ability! I am also assuming this is not your first batch of beer. Important how-to brewing details have been left out. If you’ve never brewed before watch some videos on YouTube or get a good book. Another great alternative for aspiring brewers are Northern Brewer’s 1 gallon starter kits. It comes with a DVD and a recipe kit. Who knew?!
Redhook ESB Clone 3 gallon extract recipe
Kettle Volume: 3.87 gallons
Boil Duration: 1.5 hours
Final Volume: 3 gallons
OG: 1.053 FG: 1.013
Color 5.24 SRM
1.05 lbs dry light extract
2.25 lbs amber liquid extract
.6 lbs pale ale malt
.675 lbs German CaraMunich II malt
.25 lbs 2-row Carapils malt
23.5 grams Willamette - 60 min. boil
8.5 grams Tettnanger - 15 min. boil
8.5 grams Willamette - 15 min. boil
.6 tsp Irish moss - 15 min. boil
25.52 grams Tettnanger - steeped after boil
25.52 gram Willamette - steeped after boil
Wyeast 1968 London ESB Ale yeast
Brew the normal extract brew route, cool wort, transfer to sanitized fermenter, top off to 3 gallons if needed, check gravity, aerate, and pitch yeast. I left my batch in primary for 10 days and racked to secondary for 5 days and then bottled. My original gravity was 1.060 and finishing gravity was 1.022 with a ABV of 4.9%. Not as high as the original recipe but that’'s okay.
Two years ago...
Post from June 2010 for a Bavarian Wheat Beer.
One year ago...
My Big Kitchen Fails