One of many batches of homade beer I've made. This one is called Elbro Nerkte Brown Ale from The Complete Joy of Homebrewing (3rd Ed.) by Charles Papazian pg. 196.
Highlights :
• Pale Malt Extract
• Steeping grains: wheat, crystal malt, black patent malt
• Centennial and Cascade hops
• Ale yeast
Error creating thumbnail: File missing The perfect starting materials: Pale Malt Extract and steeping grains. Error creating thumbnail: File missing Steeping grains. When soaked in 70C water they release chocolate colour and flavor. Error creating thumbnail: File missing Adding the steeping grains to water. Error creating thumbnail: File missing Adding the steeping grains to water. Error creating thumbnail: File missing Adding the steeping grains to water. Error creating thumbnail: File missing Straining out and sparging the steeping grains. Error creating thumbnail: File missing Adding hops, my favorite part. They smell so good!. Error creating thumbnail: File missing Boiling the hops in the wort. Error creating thumbnail: File missing Cooling the wort as quickly as I can to room temp so I can add the yeast. Error creating thumbnail: File missing Re-hydrating the yeast. Error creating thumbnail: File missing Straining out the hops. Error creating thumbnail: File missing Look at the beautiful hops after they gave up their flavors and oils to the wort. Error creating thumbnail: File missing After two weeks of primary fermentation in the bucket I transfer the beer/wort to a glass carboy with an airlock to complete secondary fermentation and allow the yeast to flocculate (settle out). . Error creating thumbnail: File missing The wort/beer is safely inside the glass carboy. Error creating thumbnail: File missing A month later, the final product. Pretty good head.
Error creating thumbnail: File missing Nice brown/red colour. Tasted great! Back
