Honey Bee Ale with a twist of Rye

Decembers homebrew batch is a repeat, it was such a big hit the first time around I am making it again. But making the exact same recipe as a homebrewer might be against Homebrewer code. That being said, since I had some leftover Malted Rye from my Rye Roggenbier recipe, I tossed some into the steep. Only time will tell how it comes out, but it smells good. Stay tuned for the review.

The November 2011 brew- Amarillo Pale Ale

For my November brew, (its still in primary fermentation) I am trying another new recipe called Amarillo Pale Ale. The Ale is named after the Amarillo hop which is "The Amarillo hop is perhaps one of the more uniquely flavored varieties to emerge in recent years, and the only variety that is owned by the farmer who bred it. This pale ale showcases ingredients found in the Pacific Northwest and is a great way to get to know the refreshing flavor of the Amarillo"-Midwest Supplies. Sounds good to me, so I am giving it a shot. I can't taste is but I can sure smell the floral aroma of those Amarillo's. I will let you know how it turns out. Stay tuned.

long overdue update

My oh my, where does the time go. I have been very lax in my homebrew blog postings. But better later than never. My late batch was something called Honey Nut Brown Ale. It was a little twist on what I brewed last winter (Nut Brown Ale). The main difference with this batch is the addition of 2 Lbs. of Honey at the end of the boil. The final outcome was a fairly dark brown ale is an ever so slight hint of honey aroma and taste. I personally think that the honey ended up getting hidden in the darkness maltiness and roastiness of the ale itself. But hey that’s my opinion and after all, I’m on the brew master.

January's Brew is: Not your average Blonde

January's brew was another Midwest Supplies kit clone. I build the kits myself from the ingredient list they provide which gives me the opportunity to tweak the recipe as I like. So the blonde ale has flaked wheat, wheat and barley malt extracts, some specialty grain malts and Williamete hops. Primary fermentation was 2 weeks and secondary fermentation an additional 2 weeks. This recipe is the first time I am trying dry hoping in the secondary stage (Williamette dry hoping in secondary stage). We will see how it turns out.

Decembers brew

December's brew was an smooth nut brown. Brewed with chocolate malt and liquid malt extracts plus a pound of dark brown sugar. 1 week in primary fementer and 1.5 in secondary, ABV is around 5.4% They have yet to be sampled but the coloring is a dark brown as expected.