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!
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
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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!
