BrewWiki - User contributions [en]

User:Anaxx

2013-04-23T02:53:15Z

Anaxx:

Atlanta homebrewer. Novice to intermediate, brewing 5 years, extract and partial mash. I also brew wine and mead.

Blonde Ale

2006-09-07T18:12:31Z

Anaxx: linked spices article

__NOTOC__
'''Blonde Ale''' also called '''Golden Ale''' is a straw to medium blonde ale that has moderate bitterness and maltiness. The style is closely related to traditional mass market lagers, and was originally intended as a way of transitioning mass market consumers to craft beers.

==History==
Blonde Ale's originated in North America. [[Craft Beer]] brewers created blonde ale as a moderate introduction for mass market American consumers used to traditional American mass market beers such as American [[Pilsner]].

==Description==
Dry, light to medium body with light malty sweetness. Low to medium hop bitterness with minimal aroma. Slight fruit flavor. Light yellow to golden blonde color with no chill haze. Med to high carbonation. All malt, dry, crisp beer approximating a lager in overall character. Enjoying a resurgence at may microbreweries as an alternative to American style lagers.

==Characteristics==
* Color Range: 3.0-6.0 SRM
* Original Gravity Range: 1.038-1.054 SG
* Final Gravity Range: 1.008-1.013 SG
* Bitterness Range: 15.0-28.0 IBU
* Alcohol by Volume Range: 3.8-5.5 %
* Carbonation Range: 2.4-2.8 vols
* [[BJCP]] Style Number: 6 B

==Ingredients==
* Generally all malt
* Sometimes uses up to 25% wheat or sugar adjuncts
* Low hop rate, traditionally with American or English hops
* American, light English or Kolsch yeast
* Some have [[honey]], [[spices]] or fruit added.

==Examples==
* Goose Island Blonde Ale, Redhook Blonde, Sea Dog Windjammer Blonde, Catamount Gold, Hollywood Blonde, Pete's Wicked Summer Brew

==See Also==
* [[Styles]]

[[Category:Styles]]

Mead

2006-09-07T18:11:06Z

Anaxx: linked spices article

'''Mead''' is a ''honey wine'' alcoholic beverage made from from fermented [[honey]] and water. The origins of mead are ancient, as mead predates beer and goes back well over 4000 years. In fact the word ''honeymoon'' refers to the ancient tradition of drinking mead on one's wedding night to enhance fertility and increase the chance of producing a male heir.

==Types of Mead==
* '''Traditional Mead''' - made from honey, yeast and water - literally a wine made from honey.
* '''Melomel''' - Meads that have been flavored with additional fruits such as peach, blackberry, plum, apple, pear or others. Specific variations include Cyser, [[Braggot]] and Pyment.
* '''Metheglin''' - Meads made with [[spices]] to cover the flavor of fermentation.
* '''Cyser''' - Meads made with apples and honey, a type of melomel.
* '''Pyment''' - Meads made with grapes and honey, a type of melomel.
* '''Hippocras''' - Meads made with grapes, honey, and spices, a combination of a pyment and a metheglin.

==See Also==
* [[Styles]]

[[Category:Glossary]]

Additives

2006-09-07T18:10:37Z

Anaxx: linked spices article

__NOTOC__
A variety of miscellaneous ingredients are used as '''additives''', sometimes refered to as adjuncts, to beer to aid in flavoring, clarifying, enhancing, or otherwise modifying the finished beer. For some examples of popular additives, see the table of additives in the ''External Links'' section at the bottom of this page. Additive types include:
* '''Flavoring Agents''' - To add flavor. Examples include [[spices]], flavor extracts, herbs, fruit, oak chips, and sweeteners.
* '''Fining Agents''' - Finings are used to clarify the beer. Examples include Irish moss, Whirlfloc, Polyclar, Gelatin, and Isinglass. Usage depends on the fining. For instance, Irish moss is added to the end of the boil, with about 15 minutes left in the process whereas other fining agents, such as Gelatin are added after fermentation.
* '''Water Agents''' - Ingredients to either alter the pH of the mash or add minerals to alter the mineral content of the [[Water|water].
* '''Other Additives''' - A variety of other ingredients to add in head retention, yeast growth or other steps in the [[Processes|brewing process].

==Additives and Miscellaneous Ingredients==
* [http://www.beersmith.com/Misc/Miscellaneous.htm BeerSmith Table of Beer Additives]
* [Add an additive link here]

==See Also==
* [[Ingredients]]
* [[Water]]
* [[Technical|Technical Reference]]

==External Links==
* [http://www.beersmith.com/Misc/Miscellaneous.htm BeerSmith Table of Beer Additives]

[[Category:Ingredients]]
[[Category:Glossary]]

Ingredients

2006-09-07T18:10:08Z

Anaxx: linked spices article

__NOTOC__
{{Portal|name=Ingredients}}
Beer in its basic form is made from just four ingredients: [[Water|water]], [[Malt|malted grain]], [[Hops|hops]] and [[Yeast|yeast]]. Water provides the base for all beer, and various minerals in the water contribute flavor and character to the beer. Malted grains provide sweetness, color and body as well as provide the sugars for the production of alcohol. Hops contribute bitterness to the beer and provide flavor and aroma. Yeast is used to ferment the malty sugars into alcohol, and also contributes flavor and character to the finished beer.

In addition to the four basic ingredients, a variety of flavor and other [[Additives|miscellaneous additives]] can be used in the brewing process to improve clarity, spice, add flavor and otherwise enhance the beer. Examples include [[spices]] for holiday beers, clarifiers such as polyclar and gelatin, minerals and acids to aid in mashing, and flavor extracts for fruit beers.

==Brewing Ingredients==
* [[Malt]]
* [[Extracts]]
* [[Hops]]
* [[Yeast]]
* [[Water]]
* [[Additives]]
* [[Honey]]

==See Also==
* [[Suppliers]]
* [[References]]

==External Links==
* [http://www.beersmith.com/Grains/Grains/GrainList.htm Malt Reference Table]
* [http://www.beersmith.com/hops_table.htm Hops Reference Table]
* [http://www.beersmith.com/Water/Waters.htm Brewing Water Reference Table]
* [http://www.beersmith.com/Yeasts/Yeasts.htm Brewing Yeast Reference Table]
* [http://www.beersmith.com/Misc/Miscellaneous.htm Additive Ingredients Table]

[[Category: Ingredients]]
[[Category:Glossary]]
[[Category:Portals]]

Spices

2006-09-07T17:56:53Z

Anaxx: Page created.

__NOTOC__
Spices can be used in brewing specialty beers, and are especially common in holiday brews. Some common spices used in brewing (and this list is by no means exhaustive!) are cinnamon, cloves, ginger, allspice, coriander, orange peel, anise, cardamom, nutmeg, and more. Spices can add a special character to lightly hopped recipes.

==Brewing with spices==
Spice character is all about flavor and aroma. They will not contribute significantly to the body or color of your beer. Off-flavors are not uncommon with spices unless they are used sparingly and carefully. Freshness of the spice is critical to the final character, as the extractable taste qualities diminish over time in storage. You will achieve better results by grinding or cracking your own whole spices than by using pre-powdered supplies.

===Adding to boil===
Spices can be boiled with your wort. This is the easiest way to extract unwanted off-flavors from your spices, so most spices are boiled for a short period at the end of the boil, or added right at the conclusion of the boil.

===Adding to secondary fermentation===
You can add spices to a secondary fermentation and extract their essence in the same manner as [[dry hopping]]. Allow at least a week for the spice character to enter the beer.

===Adding at bottling time===
Spices can be added at bottling, either as whole/ground, or as an infusion. To create an infusion, add your selected spices to a bottle of vodka and let it steep for a month or more. Then use the spice-flavored vodka to add controlled amounts of flavor to your beer at bottling time, tasting as you go. This method requires preparation in advance, but gives you great control over the final taste, since the behavior of raw spices can be unpredictable.

==See Also==
* [[Ingredients]]
* [[Recipes]]

[[Category:Ingredients]]

User:Anaxx

2006-09-07T16:55:42Z

Anaxx:

Atlanta homebrewer. Novice to intermediate, brewing 5 years, extract and partial mash. I also brew wine and mead.

http://kovariks.net

Talk:Recipes

2006-09-06T19:34:24Z

Anaxx: Sections for AG and Extract?

All the recipes on the list right now are All-Grain. I'd like to add some extract recipes. Do we want to separate AG recipes from Extract recipes by creating a separate section heading, or just by noting it in the recipes themselves? I lean toward sections, since most folks are only interested in a single method. Comments? [[User:Anaxx|Anaxx]] 13:34, 6 September 2006 (MDT) = anaxx 9/6/2006

Blonde Ale

2006-09-06T19:19:07Z

Anaxx: linked to honey article

__NOTOC__
'''Blonde Ale''' also called '''Golden Ale''' is a straw to medium blonde ale that has moderate bitterness and maltiness. The style is closely related to traditional mass market lagers, and was originally intended as a way of transitioning mass market consumers to craft beers.

==History==
Blonde Ale's originated in North America. [[Craft Beer]] brewers created blonde ale as a moderate introduction for mass market American consumers used to traditional American mass market beers such as American [[Pilsner]].

==Description==
Dry, light to medium body with light malty sweetness. Low to medium hop bitterness with minimal aroma. Slight fruit flavor. Light yellow to golden blonde color with no chill haze. Med to high carbonation. All malt, dry, crisp beer approximating a lager in overall character. Enjoying a resurgence at may microbreweries as an alternative to American style lagers.

==Characteristics==
* Color Range: 3.0-6.0 SRM
* Original Gravity Range: 1.038-1.054 SG
* Final Gravity Range: 1.008-1.013 SG
* Bitterness Range: 15.0-28.0 IBU
* Alcohol by Volume Range: 3.8-5.5 %
* Carbonation Range: 2.4-2.8 vols
* [[BJCP]] Style Number: 6 B

==Ingredients==
* Generally all malt
* Sometimes uses up to 25% wheat or sugar adjuncts
* Low hop rate, traditionally with American or English hops
* American, light English or Kolsch yeast
* Some have [[honey]], spices or fruit added.

==Examples==
* Goose Island Blonde Ale, Redhook Blonde, Sea Dog Windjammer Blonde, Catamount Gold, Hollywood Blonde, Pete's Wicked Summer Brew

==See Also==
* [[Styles]]

[[Category:Styles]]

Braggot

2006-09-06T19:18:20Z

Anaxx: linked summary to Honey article

__NOTOC__
'''Braggot''' is a form of [[mead]] made with both [[honey]] and barley malt. It typically uses 1/3 or more malt and may have as much as 50% malt.

==History==
Braggot is an ancient drink popular in midieval Europe, traditionally without hops. Chaucer and others wrote about the merits of Braggot, though its origins are much earlier as both mead and malt based drinks date back to ancient times.

==Description==
Flavor and aroma should reflect a mix of beer and mead flavoring. Pale to dark colored. Bitterness should balance with honey character. Should have some head retention if carbonated. Mead made with a mix of honey and malt. Alternatively may be made by mixing mead with ale. Hopped varieties (optional) should have a evident hop flavor.

==Characteristics==
* Color Range: 3.0-16.0 SRM
* Original Gravity Range: 1.060-1.130 SG
* Final Gravity Range: 1.004-1.025 SG
* Bitterness Range: 0.0-50.0 IBU
* Alcohol by Volume Range: 6.5-14.0 %
* Carbonation Range: 1.8-2.8 vols
* [[BJCP]] Style Number: 26 B

==Ingredients==
* Made from > 1/3 malt and <= 2/3 honey (though this may vary)
* Hops optional for bitterness
* May be lightly to heavily carbonated
* Styles using ingredients other than honey and malt should be entered in open mead category

==Examples==
* Magic Hat Braggot, Brother Adams Braggot Barleywine Ale, White Winter Traditional Brackett

==See Also==
* [[Styles]]

[[Category:Styles]]

Mead

2006-09-06T19:17:53Z

Anaxx: linked from summary to honey page

'''Mead''' is a ''honey wine'' alcoholic beverage made from from fermented [[honey]] and water. The origins of mead are ancient, as mead predates beer and goes back well over 4000 years. In fact the word ''honeymoon'' refers to the ancient tradition of drinking mead on one's wedding night to enhance fertility and increase the chance of producing a male heir.

==Types of Mead==
* '''Traditional Mead''' - made from honey, yeast and water - literally a wine made from honey.
* '''Melomel''' - Meads that have been flavored with additional fruits such as peach, blackberry, plum, apple, pear or others. Specific variations include Cyser, [[Braggot]] and Pyment.
* '''Metheglin''' - Meads made with spices to cover the flavor of fermentation.
* '''Cyser''' - Meads made with apples and honey, a type of melomel.
* '''Pyment''' - Meads made with grapes and honey, a type of melomel.
* '''Hippocras''' - Meads made with grapes, honey, and spices, a combination of a pyment and a metheglin.

==See Also==
* [[Styles]]

[[Category:Glossary]]

Bottling

2006-09-06T19:16:47Z

Anaxx: /* Other Priming Options */ linked to honey page

__NOTOC__
'''Priming and Bottling''' is the last step for most homebrewers, unless they [[Kegging|keg]] their beer. Priming consists of mixing sugar in with the beer to promote fermentation after bottling. A small amount of priming sugar will ferment and carbonate your beer. Bottling is the process of transferring the primed beer into bottles using a bottle filler and capping them for aging and later consumption. While not covered here, you can also bottle directly from a keg using a special device called a [[Counter Pressure Filler|counter-pressure bottle filler]].

===Preparing Bottles and Caps===
Most brewers start by collecting used beer bottles of some kind. The type of bottle you want to select are ones that require a bottle opener to open. Screw-off bottles will not seal properly with a conventional bottle capper, so please don't use them. Do not use plastic bottles for long term storage as they are gas permeable and your beer will degrade over time. Plastic is also very hard to clean. Glass bottles in the 12 oz and 16 oz size are preferred by most brewers as glass is easy to clean. Labels on the bottles can be removed by soaking the bottles overnight in a light ammonia solution and then scrubbing the label off (use gloves!). Scrub any residue from the bottom of each bottle with a bottle brush and hold it up to a bright light to make sure that the bottles are clean. Throw any bottles away that are not clean. Darker bottles are considered better since sunlight can degrade beer over time, though hopefully you are storing your bottles in a box or refrigerator away from direct sinlight. ''Grolsch'' style bottles with a resealable cap are also popular, though one must take care to replace the seals periodically to assure a tight fit. If you don't want the hassle of collecting and cleaning old bottles, you can purchase brand new bottles of all kinds at many homebrewing shops.

New bottle caps must be purchased from a homebrew supplier (you can't reuse old bottle caps). There are two types of caps - conventional caps and oxygen absorbing caps. The latter have an oxygen absorbing material that is activated when the cap gets wet. This helps to absorb any remaining oxygen left at the top of the bottle preserving the beer a little longer (in theory). Conventional caps should be sterilized before use, typically by soaking in a light sterlizing solution such as iodophor.

===Preparing Equipment===
[[image:Capper.JPG|right|thumb|Bottle Capper]]
Before you can prime and bottle, you again need to sterilize everything the beer will touch. Though your beer has fermented out, it still can be ruined by bacteria or by adding too much oxygen to it (i.e. don't splash it around). Most brewers use a large plastic bucket or carboy to make it easy to mix the priming sugar in evenly. Sterilize the bucket thoroughly, and also sterilize your siphoning equipment, tools and of course your bottles. Make sure your bottles are clean of debris before sterilizing - use a bottle brush to remove any deposits. Some people sterilize bottles by soaking them in a weak bleach solution and then rinsing well. I've also had some success with sterilizing my bottles in the dishwasher, but you need to run it several times with no soap and hot water to avoid leaving a soap residue that will ruin the head retention on your beer.

===Bottling===
Siphon the finished beer into your priming bucket, trying very hard not to splash it around or mix any air in with it. Add 2/3 cup of priming sugar (I recommend corn sugar) to your beer and very gently mix it in. Next siphon the beer into your bottles using your bottle filler. Be sure to leave at least an inch or more of empty airspace at the top of your bottle to aid in fermentation. Put the caps on each bottle as you go and use your [[Bottle Capper|bottle capper]] to secure them. Age your bottles for at least 2-3 weeks to allow them to properly carbonate before drinking.

===Other Priming Options===
While corn sugar is most often used, many other sugars or malts are available for priming your beer. The amount of any ingredient needed to achieve a given level of fermentation will vary with the fermentability of the sugar, so some research is needed before using other priming ingredients. These include:
* Dried Malt [[Extract]]
* [[Honey]]
* Unfermented [[Wort]] stored from earlier in the brewing process
* Many other forms of sugar

===Alternatives to Bottling===
With additional equipment you can instead [[Kegging|keg]] your homebrewed beer and carbonate it directly with CO2 pressure. One can then use a [[Counter Pressure Filler]] to fill bottles directly from a keg.

==See Also==
* [[Processes]]
* [[Kegging]]
* [[Counter Pressure Filler]]
* [[Bottle Capper]]

[[Category:Processes]]
[[Category:Glossary]]

Honey

2006-09-06T19:15:35Z

Anaxx: Page created. Need to add pasteurizing instructions.

Honey is a food product produced by bees from plant nectar. It is a common sweetener, and has many nutritional and antibiotic properties. It is used in beer as either a fermentable sugar or a priming agent. Honey is the primary (or only) fermentable in [[mead]].

==Honey as a fermentable sugar==
Honey is about 95% fermentable sugar, and will be slightly more fermentable than an equivalent wieght of malt extract. It does not contribute significantly to the [[body]] of the beer, so replacing an amount of extract with honey will lighten the beer accordingly.

==Brewing with honey==
Honey contributes flavors to the beer if used as 5-10% or more of the fermentable sugar in the wort. If honey contributes more than 30% of the fermentable sugars to a beer, it is [[braggot]], not beer.

Boiling destroys or alters many of the flavoring compounds in honey, so if it is added to the boil, the flavors will be subtle. Honey can be pasteurized instead of boiled, retaining more of the flavor profile in the finished beer. Raw honey should never be added to a fermentation due to high risk of bacterial infection and loss of the batch.

==Priming with honey==
Honey can be used for priming sugar in bottle conditioning. A typical 5 gallon batch will use 6-10 ounces of honey, or 1/2 cup to 7/8 cup. Honey used for priming should be boiled or pasteurized.

==See Also==
* [[Ingredients]]
* [[Mead]]
* [[Braggot]]

[[Category:Ingredients]]

Mead

2006-09-04T19:32:26Z

Anaxx: /* Types of Mead */

'''Mead''' is a ''honey wine'' alcoholic beverage made from from fermented honey and water. The origins of mead are ancient, as mead predates beer and goes back well over 4000 years. In fact the word ''honeymoon'' refers to the ancient tradition of drinking mead on one's wedding night to enhance fertility and increase the chance of producing a male heir.

==Types of Mead==
* '''Traditional Mead''' - made from honey, yeast and water - literally a wine made from honey.
* '''Melomel''' - Meads that have been flavored with additional fruits such as peach, blackberry, plum, apple, pear or others. Specific variations include Cyser, [[Braggot]] and Pyment.
* '''Metheglin''' - Meads made with spices to cover the flavor of fermentation.
* '''Cyser''' - Meads made with apples and honey, a type of melomel.
* '''Pyment''' - Meads made with grapes and honey, a type of melomel.
* '''Hippocras''' - Meads made with grapes, honey, and spices, a combination of a pyment and a metheglin.

==See Also==
* [[Styles]]

[[Category:Glossary]]