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Ben Evert.com

A Plethora of Info for the 21st Century

Archive for the ‘Beer Making’ Category

By Graham Williams


There are two main beer-making ingredients that you can grow. Both hops and barley can be grown at home if you want.


Hops are known by the scientific name humulus. It is commonly referred to as hops vines, however the term vine is misleading. The hops plant is actually a bine plant. These plants use stiff stems with hairs to aid in climbing. They will wrap themselves around something in a clockwise fashion to grow. They grow very quickly, growing from 20cm to 50cm per week during peak growth periods.


Hops are perennial plants and are most commonly grown in the temperate regions of the Northern Hemisphere. They are rather easy to grow and can be grown indoors or out. Hops are susceptible to certain types of insects, so caution needs to be taken to prevent insect infestation. Hops flower during summer and the flower seedpod is the actual hops. These can be picked after the seed is formed, usually in August. The hops are then air-dried for several days at which time they are ready for use.


Barley is another main ingredient in beer. Barley is a grain, commonly grown throughout the Northern Hemisphere. It is grown as a major cereal food as well as for animal feed. There are several types of barley. Each type has a different protein and enzyme content and therefore produces different styles of beer. High protein barley is used to produce malt beer. Two-row barley is used in traditional English style ales. Six-row barley is used primarily in lager beer. Four-row barley is not suitable for use in brewing.


It takes a lot of room to produce barley and it cannot be grown well indoors as it needs quite a tall space. Unless you have a large field, you may not be able to grow your own barley. Picking and husking barley can be a tedious process.


While growing your own ingredients for beer can be rewarding and economical, unless you have the time and the space you may want to leave the growing of hops or barley to others.


Graham Williams is the owner of http://www.gw-ebooks.com this site is full of books that are about hobbies such as Brewing your own beer, Camping, Bird watching, Beekeeping. While your there don't forget to sign up to my newsletter and you will receive monthly discounts in any new book that is added each month you can visit my site here http://www.gw-ebooks.com


Article Source: http://EzineArticles.com/?expert=Graham_Williams
http://EzineArticles.com/?How-To-Grow-Your-Own-Ingredients-To-Make-Your-Own-Beer&id=795954
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Beer Broiled Brats

Posted by ben On May - 17 - 20101 COMMENT


Ingredients

2 bottles of Octoberfest or Vienna Style Lager
8 fresh bratwurst
1 large onion
8 hotdog rolls


Instructions

1. cut a large onion into 1" to 2" pieces. put onions, bratwurst into pot and pour inbeer. boil for 10-15 minutes at 350 degrees.
2. take onions and bratwurst out and grill bratwurst for an additional 5 minutes
3. place bratwurst, onions and all condiments in a roll and enjoy

Inspired By: Family Oven

Photo by: mooshee85

Schwartzpils

Posted by ben On May - 3 - 20101 COMMENT

Ingredients


* 9.5 lbs. (4.3 kg) Weyermann Pilsner malt
* 5.5 oz. (155 g) Weyermann SINAMAR® malt color extract
* 6 AAU Tettnanger hops (60 min)
* (1.5 oz./43 g of 4% alpha acids)
* 2.5 AAU Hallertau Mittelfrüh hops (15 min)
* (0.5 oz./14 g of 5% alpha acids)
* 1 oz. (28 g) Tettnanger hops (0 min)
* Wyeast 2042 (Danish Lager) or White Labs WLP850 (Copenhagen Lager) yeast
* (3.5 qts./~3.5 L yeast starter)


Step by Step


Step mash with a 20 minute rest at 122 °F (50 °C), a 30 minute rest at 148 °F (64 °C), a 30 minute rest at 162 °F (72 °C) and mash out to 169 °F (76 °C). Boil for 2 hours, adding hops at times specified in ingredient list. Add liquid malt color with 15 minutes remaining in boil. Ferment at 50 °F (10 °C) followed by a diacetyl rest at 55 °F (13 °C) for 3 days.

Extract with grains option:


Replace Pilsner malt with 5.66 lbs. (2.6 kg) of Weyermann Bavarian Pilsner liquid malt extract and 2.0 lbs. (0.91 kg) Pilsner malt. Steep Pilsner malt for 45 minutes at 148 °F (64 °C) in 0.75 gallons (2.8 L) water. Add water to “grain tea” to make 2.5 gallons (9.5 L) of wort. Boil 60 minutes, adding malt extract with 15 minutes left in boil.


Source: Brew Your Own

Photo by: gimpbully 

Sanitation in the Home Brewery

Posted by ben On April - 27 - 20101 COMMENT
By HomeBrewing.com Staff


The most frustrating aspect of home brewing is when a batch goes bad. The only way to improve your chances of avoiding this depressing situation is to maintain the highest degree of sanitation in your home brewery as is possible. There are also some other pitfalls of the modern age that require a closer look, and some basic tools that will give you the best chances of fighting bacterial infestations, vinegar cultures, and rogue yeasts in your home brew.


One factor often overlooked when cleaning and sanitizing home brew set-ups is that of the water used. Tap water in modern cities is sometimes good, sometimes terrible. It is wise to do some research and find out how your city water rates when analyzed for bacteria, harmful chemicals, and heavy metals. The quality of water used in making beer has a very strong connection with the quality of the finished product. But how to deal with it?


Read more: Homebrewing.com



Grilled Cherry Wheat Vegetables

Posted by ben On April - 19 - 2010ADD COMMENTS


3 zucchini sliced
3 yellow squash sliced
1 large carrot parboiled and sliced
1 roasted red pepper sliced
2 tsp oregano


Marinade


1/2 cup samuel adams cherry wheat
1 cup olive oil
1/4 cup lemon juice
1 tsp black pepper
1/2 tsp salt




Instructions


1. place all ingredients in food processor but reserve the oil
2. drizzle all olive oil until marinade has a thickened consistency
3. place all vegetables in shallow pan, cover with the mainade in the refrigerator for about an hour
4. grill all vegetables for three to four minutes on both sides
5. dizzle some of the remaining marinade on top


Source: Family Oven


Cherry Wheat Beer Recipe

Simple Amber Vienna Lager Recipe

Posted by ben On April - 5 - 2010ADD COMMENTS

Photo by: Terwilliger911


6.3 lb unhopped Amber malt extract (Nortwestern, LaGrange shop)
2.0 oz hop pellets (Nugget,11.1% alpha, 20 min)
1.0 oz hop pellets - flavor (Willamette, 4.0% alpha, 10 min)
1.0 oz hop pellets - aroma (Willamette, 4.0% alpha, 2 min);
Wyeast #2112 (California lager)


Procedure:


Starter: Wyeast (lager, 2 days before, only original starter)
Boil water and cool with a chiller (~3 gallon), move chiller up & down to aretate.
Add malt extract exept hop pellets and yeast and bring to boil.
Add hop pellets, heat to boiling, watch for the foam, stir for 20 min.
Last 10 min. boil with flavor hops.
Last 2 min. boil with aroma hops.
Mix the wort with water in the fermenter, check temperature to be 60-70 F, use chiller if needed, move chiller up & down to aretate.
Mix yeast starter with wort, cover with the lid, insert air lock, wait for fermentation to start.
Move the fermenter to the ~50 F place (garage) for fermentation.


Source:  Eric's Beer Page




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Beer Braised Pork Chops

Posted by ben On March - 22 - 2010ADD COMMENTS


* 1 bottle sam adams boston lager
* 2 cups ketchup
* 2 3/4 cups packed brown sugar
* 8 pork chopps


Instructions


1. preheat oven to 350 degrees f
2. in a medium bowl, combine the ketchup, brown sugar and beer. mix well and pour into a 9x13 inch baking dish. place the pork chops over this mixture in the dish
3. bake, uncovered at 350 degrees f for 1 hour
4. note: place foil over pork chops if they start to brown too quickly


Source: Family Oven


Sam Adams beer recipe

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