Malt Extract Pale Ale With Honey

Excellent honey flavors with a great complement of hop character define this pale ale recipe. I used 2 lbs. of local honey from the "tianguis" (flea market) to brew this and it really makes an impression. Honey aroma and flavor are dominant with an initial sweetness that is replaced quickly with a crisp dry balance.









Bittered with Columbus hops, the initial sweetness gives way to a nice balance and the Centenial hop citrus flavor blends well with the honey and leaves you wanting another sip.

• 5 gal. batch
  
  Attenuation 77%
  
  ABV 6.%
  
  SRM 16
  
  IBU 45
  
  Original Gravity 1.060
  
  Final Gravity 1.014


• Steep 4oz. crystal #60, 8oz. pilsner malt and 1.5 oz. roasted barley in 6.5 gals. of H2O until water temp. reaches 180f. and then remove. Turn off heat source and stir in 5lbs. light dry malt extract until dissolved. Then bring to a boil.


• Boil 60 min. with
  
  columbus 14% 3/4oz. 60min.
  
  centenial 9% 3/4oz. 15min.
  
  cascade 5.5% 1oz. 3min.
  
  
• At flame out Add 2lbs. honey
  
  

Ferment at 65f. until complete with US05 ale yeast (2pkgs per 5gal)

Bottle condition with 1/2 cup cane sugar for 2 weeks at room temp.

First Homebrew Class In Mexico

I finally did it! I conducted my first homebrew class in San Miguel De Allende, Mexico on Sunday January 24th, 2010. The attendance was small but enthusiastic and included one student who only spoke Spanish. Using my bad Spanglish and exagerated gestures I was able to convery a lot of the brewing process and fortunately, another of the students spoke both English and Spanish and was gracious enough to help out with the more difficult interpretations.

This was an introductory course on brewing with malt extract and some steeping grains. It was a simple recipe that included:

6 lbs. dry malt extract

6.5 gals. bottled water

8oz. crystal #60 steeping grains

8oz. 2-row steeping grains

3 additions of hops
and fermented with us-05 dry ale yeast.




I brewed and fermented this exact batch a week prior to this class so that the students were also able to learn to bottle the beer and to take some of it home with them to allow to condition and enjoy the beer they made. Lasting about four hours, the class included a lot of interaction and good questions. It seemed to be a great success for the first ever beer class in San Miguel. I felt proud that I was finally able to get all of the needed ingredients here in Mexico to make it happen, and to be able to pass on that information so that the students could get what they need to begin brewing on their own.

Friend and homebrew student Carlos kindly took pictures to document this momentous occasion and I'm will plan to post some of those soon. You can see Carlos's San Miguel Blog here.

Next up for me in Mexico?
Now that I have a malted barley supplier here, I am planning an all-grain brewing class that utilizes the equipment that can be purchased locally. If you're interested in this more advanced class, you can find out more information and register here.
Salud!

Mash And Sparge With Plastic Buckets

One of the challenges and something I actually enjoy when I'm in Mexico is finding the needed equipment to brew beer. Part of the enjoyment of this process is looking for alternative ways to use the equipment that seems limiting but is in fact nearly as effective as the better equipment I normally use back in the states.

In this video which Susan says is "long and boring", but which I find facinating, I was determined to mash and sparge my grain using a few buckets that I got from the local super mercado. I don't fully explain the logic of the heated water during the video so I'll fill you in here. I didn't want to put the entire amount of sparge water into the hot liquor tank (top bucket on the chair) because I figured the temperature would drop too quickly for the fourty five minutes that I planned for the sparge. So, I heated half the amount needed and started the process while I kept the other half on the burner to pour in later. After I poured the second amount of hot water into the HLT I was able to start collecting the wort in the boil kettle.

If you've got limited band width like I do, you may want to check out some of the other posts below while the video buffers.

I hope this video has helped to make clear that when it comes right down to it, beer can be make with the most rudimentary means. If you've got ideas like this to share, leave a comment.

Miel De Agave Pale Ale Revisited

If you recall from the beer/food pairing event I did last year at the 'El Burrito Bistro', one of the beers was a pale ale that was brewed with an addition of miel de agave syrup that I called Agaveza Pale. You can read about that experience here.

That beer was made with a commercial agave syrup that had a subtle, almost undetectable flavor. I decided it was worth brewing again in an effort to have the distinctive flavor of agave shine thought, supporting the maltiness of the grain. I headed out one morning in search of a more flavorful product.

Well, I came across a small company at the local market and tasted their offerings. What a difference, the flavor is bold with the distinct character of the agave plant. This agave syrup producer is a small company call La Montanesa. They're agave is dark brown with the smell of toasted bread and brown sugar, which is a pleasant surprise because the raw juice of the agave has a foul flavor. Evidently, cooking it down some really helps. In this new recipe, I left the grain bill the same and added eight ounces of this better tasting agave syrup and tweeked the hops by adding some late additions of a Cascade and Centennial blend. I'll let you know how it comes out and I'm hoping it's good enough to serve again at this years beer/food pairing.

In the mean time, I've got plans to brew an all-grain batch of a double IPA and then a dry stout.
I may not use any local ingredients in these beers and just go for good examples of these classic styles. Once these are finished carbonating in the bottles I will sit down with Noren Caseres (the owner of El Burrito Bistro) to taste and plan a menu.

P.S.
I'm really getting frustrated trying to collect enough bottles to reuse for all the beers I'm brewing. My original plan to bottle in the large 3.3 litre plastic carbonated water bottles didn't work out satisfactorily. What's happening is that an excessive amount of yeast sediment accumulates at the bottom of the bottle from the natural conditioning and when the cap is remove and the carbon dioxide is released, it begins to draw up this sediment and causes the beer to get murky. If all of the beer is dispensed quickly, it's not too bad, but the up and down motion of pouring into several glasses really agitates this sediment. “No me gusta murky.” One solution may be to dispense the entire content of the bottle into a pitcher and then fill the glasses from there. Any suggestions are welcome.

Modelo's 'Chope' Draft Beer

Groupo Modelo started a program to distribute draft beer a couple years ago but has just showed up in San Miguel recently. I went to a Tex-Mex restaurant nearby, it used to be called Don Quijote's in the San Antonio neighbor hood and because it's new, people still refer to it by that name. I went to see what Chope had to offer.

Only available at selected bars and restaurants and when I say selected I mean the bars and restaurants that can affort the $2000 usd. purchase price of the Chope draft system. There are two beers that are served through this system. One appears to be Negro Modelo and the other Modelo Especial. This restaurant had two 1/4 barrels on the floor behind the bar at room temperature and were being dispensed through what appears to be a high-tech jockey box. With stainless steel taps mounted on the all metal and glass machine perched on the bar top. Both taps have a flow adjustment. The beer lines run up from the kegs to the underside.

A special glass is used to served the beer with the logo 'Chope' etched on the side. The beer is served with an impressive head which is part of the selling feature in the Chope program. Including the claim that the beer has a fuller mouthfeel because it is pasturized less than the bottled beer. I'm not sure how this makes a difference or how one can quantify less or more pasturization but it is a slogan that I have come across in numerous web sites that promote it's merits. Surprisingly, the Modelo website doesn't mention Chope at all.

My experience? Seems like the same ol' Modelo coming out of a tap with a larger head and served in a glass that make me feel special all over. The taste is the same.
Still, I think I enjoyed my glass of beer poured from a tap more than drinking from the bottle. Cheers!

Brewing With Piloncillo

Brewing with the local ingredients has brought me to a main sugar source in Mexico called Piloncillo. Mainly produced in South America and often called 'Panela', this product is basically a solid piece of sugar (sucrose and fructose) made from evaporating sugarcane juice and then concentrated by boiling it down at high temperatures. It is sold in most of the markets here and comes in the shape of a cone or pilon "pile". Translated, piloncillo would be 'pile of sugar' as far as I can tell.

Piloncillo comes in a light brown and dark brown version. It tastes a lot like the brown sugar in the States but with a little molasses taste to it. It's main use here in Mexico is as a sweetener in beverages and desserts like atole and flan.

Sugar Cones

In my case, I decided to use two pounds of it for a 5.5 gallon batch of American brown ale. This ended up being five of the 'cones' and I went with the darker version for the fun of it. Piloncillo is pretty tough stuff and it took about 15 minutes for it to dissolve in my 180f. brewing water at which point I then added the dry malt extract and brought this to a boil.

The taste of this sugar really comes through in the finished beer with a mild molasses/brown sugar and spice flavor and alcohol. I think this would be a good winter seasonal beer, but not one I could enjoy quaffing like I do my pale ale or traditional brown ale.

The following is the recipe for Piloncillo Brown

O.G. 1.060
F.G. 1.010
ABV 6.5%
IBU 39
color Brown

5 lbs. DME (light)
2 lbs. piloncillo (dark)
Steep 4oz. Crystal #60
Steep 6oz. Chocolate grain
Steep 1.5oz. Carafa II

Boil for 60 minutes with:

.5 oz. Columbus for 60 min. for 27 ibu's
1.5 oz. Hallertau for 10 min. for 10 ibu's
1 oz. Hallertau for 5 min. for 2 ibu's

chill to 65f. and pitch us-05 dry ale yeast

It would be interesting to find out how many brewers have used this product in the past and what their results were.
To view all of the Beer Diary... recipes - Go Here.

Weyermann German Malt In San Miguel

I know. Enough already right? But you wouldn't believe how long and difficult this process has been. Until I physically had the grain in my house, bought, paid for and delivered, I wasn't sure I would ever actually get it. But I finally did, thanks to a lot of perseverance and tenacity.

Now what? I've got a few beer recipes lined up that I will use this hard earned grain in and I plan to start right away. I'm thinking of a double India pale ale to begin with based on a Pliney the Elder clone recipe I have. The type of beer that I could drink in satisfaction of a job well done. This would be followed shortly with a "must have at all times" Dry Stout.

Weyermann German pale malt: Yes!

Anyway, I'm not going to bore you any more with the tedious details behind getting brewing ingredients here. I just have to say that it feels GOOD to have large bags of malted barley lying around and the potential ales that they represent. Cheers to you, and may St. Gambrinus provide you with the grains you need in your efforts!