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!
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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!
Extracting brewing knowledge from @the_extract_brewer
The Homebrew Pub
28 minutes
3 years ago
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
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The Homebrew Pub
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!
