brewmeister
New member
Lot's of folks love a cold beer at a rally AFTER the riding is over and camp is set.
Here's a typical brew day for a Belgian White ale I bring to the dells rally. I start by making 8 gallons of 172*F hotwater in my brew kettle. I treat the water with 2 tablespoons of gypsum and 1 tablespoon of salt. From the brew kettle I pump it to the Mash Tun after which I add all the crushed malted grains(21 pounds of 2 row malted barley,4 pounds of white malted wheat) to the water. This is the mashing stage of brewing where starches are converted to sugars thru the action of various enzimes. Mashing takes me 1 1\2 hours,stiring every 10 min.,testing every 20 min.,ph test,iodine test,and checking the balling scale.I record this stuff. During the mashing stage I ready 10 gallons of 180*F sparging water and pump this up to the hot liquor tank above the mash tun. When the mashing is done the sparge water rinses the sweet wort from and separates it from the crushed grain.As this wort is drained from the mash tun it goes down into the brew kettle which earlier was used to heat mash and sparge water.Now the sparging is done and I end up with about 13 1\2 gallons of wort.Wort is the sugary liquid taken;rinsed from the grain. This wort is brought to a boiling stage where in the 1 1\2 hour it takes,the hopps and spices are added, at different times and quantites.Boiling time starts when the wort is boiling not the time it takes to bring It up to a boil.This is important because hopp oils take a while to seperate from the buds in the boiling process(hence more flavor).My Belgian Ale gets 2 oz's of Hallertau german hopps and 2 oz's of Saaz hopps and 2 oz's of Corriander seeds,crushed and 2 oz's ofsweet orange peel. These are put in a nylon "tea" bag separately and added to the boil 10 min. into the boil. with 15 min. left in the boil I add the wort chiller to the brew kettle so it becomes steralized 15 min. The wort chiller cools the wort after the boil is done and cools the wort down to 72-74*F.I then pour off the wort into glass carboys(6 1\2 gallon water cooler jugs) which I use as my fermenters. 2 jugs split the wort up.Now the yeast gets pitched into each jug equally.This Yeast I prepared the day before Brewday. It's 3 packets of dryed yeast,11 grams of Windsor,11 grams of Nottingham and 11 grams of champane yeast which needs to be rehydrated(add water). This goes into an ehrlinmeyer flask of pre-boiled and cooled water,2000 ML. The yeast reanimates back to life.Interestingly beer gets 70% of its taste from the yeast and the rest from hopps and spices.After pitching yeast I add oxygen with a .05 micron stainless stone. This helps invigorate the yeast to gobble up the sugar as food and respirates CO2 gas and ALCOHOL! Amazing stuff yeast is indeed!! Now after 9 days I bottle the wort which then becomes beer. I age it in the bottle for 2 to three weeks, depending on my schedule at home and how much time I need to bottle it. The wort goes into a bottling bucket where I add 1000 ML of corn sugar water boiled and cooled in my ehrlinmeyer flask once again. I fill 4 bottles at a time and it takes about 1 1\2 hours or so .I don't like to be bothered when I bottle for clensing reasons. SO after the time passes it's time for a HOMEBREW!!When I'm at (mostly) the
dells rally find me for a taste,It's Ice cold and homade and tasty fresh. This subject can be discussed in more detail if there's interest so have a beer at your next rally,EIN PROSIT!!









Here's a typical brew day for a Belgian White ale I bring to the dells rally. I start by making 8 gallons of 172*F hotwater in my brew kettle. I treat the water with 2 tablespoons of gypsum and 1 tablespoon of salt. From the brew kettle I pump it to the Mash Tun after which I add all the crushed malted grains(21 pounds of 2 row malted barley,4 pounds of white malted wheat) to the water. This is the mashing stage of brewing where starches are converted to sugars thru the action of various enzimes. Mashing takes me 1 1\2 hours,stiring every 10 min.,testing every 20 min.,ph test,iodine test,and checking the balling scale.I record this stuff. During the mashing stage I ready 10 gallons of 180*F sparging water and pump this up to the hot liquor tank above the mash tun. When the mashing is done the sparge water rinses the sweet wort from and separates it from the crushed grain.As this wort is drained from the mash tun it goes down into the brew kettle which earlier was used to heat mash and sparge water.Now the sparging is done and I end up with about 13 1\2 gallons of wort.Wort is the sugary liquid taken;rinsed from the grain. This wort is brought to a boiling stage where in the 1 1\2 hour it takes,the hopps and spices are added, at different times and quantites.Boiling time starts when the wort is boiling not the time it takes to bring It up to a boil.This is important because hopp oils take a while to seperate from the buds in the boiling process(hence more flavor).My Belgian Ale gets 2 oz's of Hallertau german hopps and 2 oz's of Saaz hopps and 2 oz's of Corriander seeds,crushed and 2 oz's ofsweet orange peel. These are put in a nylon "tea" bag separately and added to the boil 10 min. into the boil. with 15 min. left in the boil I add the wort chiller to the brew kettle so it becomes steralized 15 min. The wort chiller cools the wort after the boil is done and cools the wort down to 72-74*F.I then pour off the wort into glass carboys(6 1\2 gallon water cooler jugs) which I use as my fermenters. 2 jugs split the wort up.Now the yeast gets pitched into each jug equally.This Yeast I prepared the day before Brewday. It's 3 packets of dryed yeast,11 grams of Windsor,11 grams of Nottingham and 11 grams of champane yeast which needs to be rehydrated(add water). This goes into an ehrlinmeyer flask of pre-boiled and cooled water,2000 ML. The yeast reanimates back to life.Interestingly beer gets 70% of its taste from the yeast and the rest from hopps and spices.After pitching yeast I add oxygen with a .05 micron stainless stone. This helps invigorate the yeast to gobble up the sugar as food and respirates CO2 gas and ALCOHOL! Amazing stuff yeast is indeed!! Now after 9 days I bottle the wort which then becomes beer. I age it in the bottle for 2 to three weeks, depending on my schedule at home and how much time I need to bottle it. The wort goes into a bottling bucket where I add 1000 ML of corn sugar water boiled and cooled in my ehrlinmeyer flask once again. I fill 4 bottles at a time and it takes about 1 1\2 hours or so .I don't like to be bothered when I bottle for clensing reasons. SO after the time passes it's time for a HOMEBREW!!When I'm at (mostly) the
dells rally find me for a taste,It's Ice cold and homade and tasty fresh. This subject can be discussed in more detail if there's interest so have a beer at your next rally,EIN PROSIT!!









