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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Ryan of Big Pop Brewing comes by the pub where discuss... well pretty much everything beer!
Check out his homebrewing course: https://www.youtube.com/channel/UCnwa4i86afJ8MqaDDiQjGnA
Bubba's Porter:
13lb 2 Row
1.5lb Caramel Malt
1lb Munich II
8oz Black Malt
8oz Chocolate Malt
Hops:
1oz Columbus (60 mins)
2oz Cascade (5 mins)
Yeast:
San Diego Super Yeast
OG 1.078
FG 1.014
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John Palmer's Moose & Squirrel
mardi 30 août 2022 • Durée 38:51
Author of 'How To Brew' aka the Bible of Homebrewing comes to the Homebrew Pub this week. We talk about how he got into brewing, what inspired the book, and visit his dream homebrew pub: The Moose & Squirrel
John’s Dunkelbock
4 lbs Vienna (60%)
2 lbs Munich (30%)
.6 lbs C80 (7%)
.2 lbs Roast (3%)
For 3 gallons 1.062
30 IBU
0.75 oz @ 7% for 60 Min
Bavarian Yeast
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Gitchi Gumee Brew Pub's Amarillo Rye Pale Ale w/ Daniel Chisholm
mardi 21 juin 2022 • Durée 37:29
Homebrewer Dan Chisholm visits the pub this week. He's been brewing for 15 years, and walks through his processes and the lessons he's learned over the years. We add his Amarillo Rye Pale Ale to his dream brew pub the Gitchi Gumee Brewpub!
Amarillo Rye Pale Ale - 6 gallons
Grain:
8.5lb 2-Row
2lb Rye Malt
0.75lb Caramel/Crystal Malt - 60L
Hops
1oz Columbus (60mins)
1oz Amarillo (10 mins)
1oz Amarillo (0 mins - hopstand)
2oz Amarillo (Dry Hop - 5 days)
Yeast
BRY-97
OG 1.057
FG 1.010
ABV 6.3%
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Extracting brewing knowledge from @the_extract_brewer
mardi 14 juin 2022 • Durée 27:08
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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Small Batch Brewing A Kentucky Common
mardi 7 juin 2022 • Durée 49:03
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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Medusa Pale Ale w/Sarah Flora
mardi 31 mai 2022 • Durée 40:50
Sarah Flora (florabrewing.com) visits the pub to talk about trying to conserve water while brewing in California, creating great content based on great beer, and adds her Medusa Pale Ale to our taplist (and you can watch the original video about the beer here: https://www.youtube.com/watch?v=xXRyXXhhFuk)
Medusa pale
American Pale Ale
5.6% / 13.4 °P
Recipe by
Flora Brewing
All Grain
Clawhammer 120V BIAB
82% efficiency
Batch Volume: 5.5 gal
Boil Time: 60 min
Mash Water: 7.37 gal
Total Water: 7.37 gal
Boil Volume: 6.69 gal
Pre-Boil Gravity: 1.048
Vitals
Original Gravity: 1.054
Final Gravity: 1.011
IBU (Tinseth): 25
BU/GU: 0.45
Colour: 7.2 SRM
Mash
Strike Temp — 158.2 °F
Temperature — 152.6 °F — 45 min
Malts (10 lb)
8 lb (80%) — Rahr Pilsner Malt — Grain — 1.8 °L
1 lb (10%) — BestMalz Aromatic — Grain — 24.9 °L
1 lb (10%) — Briess Caramel Malt — Grain — 7.9 °L
Hops (2 oz)
1 oz (20 IBU) — Medusa 7.5% — Boil — 30 min
1 oz (5 IBU) — Medusa 7.5% — Boil — 5 min
Yeast
1.1 pkg — Escarpment Yeast Labs Hornindal Kveik Blend 80%
Fermentation
Primary — 85 °F — 7 days
Carbonation: 2.4 CO2-vol
METRIC
Medusa pale
American Pale Ale
5.6% / 13.4 °P
Recipe by
Flora Brewing
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Blackberry Fields in Belgium IPA with Can Do Brew
mardi 24 mai 2022 • Durée 40:37
Dennis of Can Do Brew on Instagram (@Can_do_brew) visits the house pub to talk homebrewing down in Mexico, never brewing the same beer twice and to add his Belgian IPA to the taplist! This is a really fun conversation, which gets impacted by weather on the ethereal plain.
Blackberry Fields Belgian IPA - 6 gallons
Grain
11lb Pale Ale Malt
0.5lb Crystal Medium
0.25lb Carapils/Carafoam
Hops:
2oz Southern Dawn (60 mins)
1oz African Queen (30 mins)
Yeast: Belgian Ale Yeast
Blackberries in Secondary
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Cronos Brewing & West Coast Kolsch
mardi 17 mai 2022 • Durée 38:41
Jon and Lily of Cronos Brewing (IG: cronosbrewingco) stop by the pub to talk about their Greek mythology inspired beers, and their 5 year plan to open their brewery! Check out their website https://cronosbrewing.com for recipes, blogs and some great brewing advice.
West Coast Kolsch (Hallertau-CTZ)
Written By Jonathan Bulotti
Ingredients
-Fermentables-
7 lbs German Pilsner
2 lbs Vienna
0.5 lbs Crystal 10L
0.5 lbs Honey Malt
-Hops-
60 min: 1.5 oz Hallertau (4% AA)
Flame Out: 1 oz. CTZ (16% AA) at 150°
-Yeast-
1/2 package of Omega Yeast-OYL-071DRY Dried Lutra Kveik
-Optional Additions-
0.1 oz Irish Moss or 1 Whirlfloc tablet
Recordings:
Pre-boil gravity: 1.047
Original Gravity: 1.053
Final Gravity: 1.009
ABV: 5.7%
Instructions:
-Preparation-
Measure all ingredients
Pour 3 gallons water into your boiler
Put 1 gallon of cooled, filtered water into a separate container
Measure all hops
Get out 1 mash bag to put your fermentables in
-Mash-
Bring your 3 gallons of water to 152° F. NOTE: It is very important to bring your water to this temperature and keep it at this temperature throughout your mash.
Put all measured grain fermentables into the mash bag and secure it over your boiler. By secured, we mean that all of your fermentables should be underneath the water, but still in the mash bag. Start your timer for 60 minutes.
During the mash, be sure to sanitize all equipment with Star San sanitizing solution (1 oz to 5 gallons of water, let sit for 1 min).
-Boil-
After 60min is up, remove your mash bag with the fermentables from your boiler and heat wort to boiling temperature.
Once wort starts boiling, set your timer for 60 minutes and add 1.5 oz Hallertau (4% AA) hops to the boil.
With 10 minutes left, add any Irish moss or Whirlfloc tablets for clarification.
Start preparing an ice bath to cool your wort down after the boil has ended.
At 0 minutes, turn off your heat and allow to cool in ice bath.
Once wort is cooled to 150° F, add 1 oz. CTZ (16% AA).
-Cooling-
Take the hot kettle off the burner and transfer it to your ice bath.
Swirl the pot to better cool the wort.
Continue to add more ice and cool water to the ice bath as the pot cools down to ~90° F. Pour into fermenter.
To oxygenate more, you can place the fermentor lid on and shake the wort for a few minutes.
Take your original gravity reading here.
-Pitching-
Sanitize your yeast package so as not to contaminate your wort.
Add your 1/2 package of Lutra Dried Kveik to the wort.
Fill your airlock to the fill line with water and Star San solution to ensure sanitization.
Store your fermenter in a warm, dark place for approximately 7-10 days or until fermentation has completely stopped. (If temperatures are warm enough, fermentation should only last a few days for this yeast strain)
-Carbonation-
After 7-10 days have passed, the fermentation should have stopped. If you wish to carbonate your beer you can calculate the suggested amount of corn sugar to add HERE and bottle for another 2-3 weeks or force carbonate in a corny keg.
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Czech Rendevous w/Greg from Craft Beer Republic
mardi 10 mai 2022 • Durée 46:38
Greg from Craft Beer Republic Podcast comes to the pub. We discuss the joys of collaborating with Craft breweries, the beauty of California, and add his Czech Rendevouz to our taplist.
go to craftbeerrepublic.com to learn more about the show, and listen to episode #295 to learn about Greg's Collab beer: https://www.craftbeerrepublic.com/podcast/episode/7921feb5/batch295-morning-watch-coffee-kolsch-collaboration-with14-cannons-and-california-coffee-republic
Czech Rendezvous - 5.5 gallons
6.5lb German Pils
2lb Munich Light - 10l
1lb Caramel Munich 60l
8oz Chocolate wheat
1lb German Carafa II
0.25lb Dark Chocolate Malt
hops:
0.5oz Hallertau Mittelfrau (60mins)
0.5oz Nugget (45mins)
0.5oz Hallertau Mittelfrau (30mins)
0.25oz Nugget (0mins)
Yeast White Labs - Czech Budejovice Lager Yeast WLP802
Original Gravity: 1.051 Final Gravity: 1.010 ABV (standard): 5.5% IBU (tinseth): 33.8 SRM (morey): 46.5
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Competitive NEIPAs w/ Exit 12's Brandon
mardi 3 mai 2022 • Durée 43:01
Brandon of Exit 12 podcast and Brewtubers comes to The Homebrew Pub to talk his love of NEIPA's (fun fact: 1st guest to express love of this style), and being competitive in homebrewing.
Sam – NEIPA
Grist
Golden Promise (45%)
2Row (25%)
Flaked oats (10%)
Flaked wheat (5%)
Flaked barley (5%)
Carapils (10%)
Hops
.5 oz CTZ 60 min
2oz Citra 5min
2oz Enigma Whirlpool 165 for 10 mins
2oz Citra Whirlpool 165 for 10 mins
2oz Dryhop Citra (after high krausen)
2oz Dryhop Enigma (after high krausen)
Yeast
Imperial Juice
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