Tag Archive: malt


Hey there…here is the plan.  This weekend, I’m going to be brewing an IPA…

It’s going to be a single step infusion mash which for the most part is a fairly simple way to handle the mash process.

For a 5 Gallon batch you’ll want to add 6 to 6 and 1/2 gallons of water to the mash.  The target temperature for your water should be 150 degrees F for a duration of 60 minutes.

Any questions?

Ok…on to the next bit.  After the mash is complete, put all your liquor into your pot and move back to the stove…boiling time for this recipe will be a total of 90 minutes.

The ingredients.

Grains

12 lbs of 2-row pale malt

2 lbs Rye malt

2 lbs Caramel malt

Hops

1 oz Admiral (added at start of boil)

1 oz Brewer’s Gold (added 30 minutes into boil)

2 oz Magnum (added 15 minutes before end of boil)

 

Yeast

Wyeast 1332 (Northwest Ale Yeast)

 

Following the boil, move the wort to your primary fermenter and allow the liquid to cool.  Once cooled, pitch your yeast.

The primary fermentation should be about 7 to 10 days.

This IPA should run right around 8.5 ABV with an IBU of 139 if all goes well.

 

Predicted Original Gravity is 1.078

Predicted Terminal Gravity is 1.013

 

To some extent, I sort of assumed that if you found your way to the recipes section, maybe you’ve done a bit of brewing, but if not drop me a line at jfrank2264@gmail.com and I can fill you in on some of the basics of the brewing process.

 

Cheers…and happy brewing.

 

josh frank

jfrank2264@gmail.com

 

 

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Coffee Stout

New Glarus Brewing

New Glarus, WI

www.newglarusbrewing.com

ABV – 6.3%

IBU – Unavailable

You can smell the chocolate malts and coffee that go into New Glarus’s Coffee Stout the second you open the bottle. Truly a beautiful thing.

 New Glarus Coffee Stout appears black in my pint glass…it has a creamy off-white head that starts out about half an inch thick. Nice head retention as well. It hung around for a few minutes fading to a beige film atop the pitch black brew.

 You can definitely taste the coffee in this brew. It compliments the roasted malt flavors nicely. New Glarus Coffee Stout is thick, rich and creamy with a slightly bitter finish.

 Something in my brain is imagining how fantastic a New Glarus Coffee Stout Chocolate Cake might be…but that’s a topic for another day. Back to the beer.

 While I’ve had many of New Glarus Brewing’s other offerings, this is my first experience with their Coffee Stout. This was a phenomenal beer. I think it could be enjoyed by both stout aficionados and those that are new to the style. I will certainly be picking up more of New Glarus’s Coffee Stout whenever I can.

Cheers…

Josh Frank

Featured Brewers/Breweries?

Hey there. Over the next couple of months, I’ll be putting together a “featured brewers/breweries” segment.  Ideally, I’d like to meet up with some of the brew masters at the “featured breweries” for an interview as well as some insight into the beers they are producing.

If you can think of any brewers that you’d like to see featured or if you are a brewer and would like to participate, drop me a line at jfrank2264@gmail.com and we can set something up.

Cheers.

Josh Frank

jfrank2264@gmail.com