Posts Tagged ‘grass cutter wheat ale’

Brewed: Winter Wheat Ale

Sunday, January 15th, 2017

Winter Wheat ale was a quick zigzag when trying to brew up another batch of Grass Cutter wheat ale. In case you haven’t been following along, Grass Cutter wheat ale is a beer that I home brew up for the wife once a year or less.

I haven’t had much time to brew lately. Telling the wife that I would make a beer she likes seemed to be the best way to carve out time from our busy schedule while doing good for others. 😀

I decided on Grass Cutter. Brewing it would have to do without the Saaz hops that I normally use as I was out and a trip to the home brew store wasn’t in the schedule. Not a big deal. Once brew day arrived, I collected up my supplies, including Azacca and Cascade hops. Yes, I know, no where near Saaz. It’s what I had.

Home Brewing Winter Wheat Ale

How did I come up with a new beer? First off, asking that rhetorical question loosely. Secondly, on brew day I was missing coriander as well. Coriander adds more pronounced orange while giving off some pepper notes as well. This is a big change to a beer that usually consider to be an Americanized Belgian Wit.

I had zigged around the hops, now it was time to zag around the missing coriander. Two major changes to a single recipe make for a new recipe, thus Winter Wheat Ale.

I also decided to add the zest at one orange, soaked in vodka, at bottling. I did this in the past with Grass Cutter and it adds a huge orange boost. Cheers to hoping this one turns out somewhat decent. Enjoy!

Recipe for Winter Wheat Ale

General Information:
Brew Date: Sunday, January 15, 2017
Recipe Type: All Grain
Yeast: S-05, not hydrated
Yeast Starter: none
Batch Size (Gallons): 5.50
Original Gravity: 1.052
Finishing Gravity: 1.005
IBU: 20.8
Color: 4.0 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 6.17%
Primary Fermentation: 10 days @68*F

Grain Bill:
6.00 pounds 2-Row
3.00 pounds Red Wheat
1.00 pounds Munich

Mash:
Saccharification @150.3*F

Hop Bill:
1.00 ounces 2015 Cascade @20 minutes
1.00 ounces 2015 Azacca @5 minutes

Extras:
1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
1.0 tsp Orange peel, bitter @15 minutes
1.0 tsp Orange peel, sweet @15 minutes
1.0 fresh Orange zest (soaked in vodka), @15 minutes
4.0 quarts of rice hulls

Updates

  • 2017-01-29: Bottled with 3.8 ounces of priming sugar and 2.0 cups of water. 28, 22 ounce bottles. Bottle crown label: GC.

Useless Fact: This year (2017), 30-second ads for the Super Bowl will cost around $5.5M.

Brewed: Grass Cutter Wheat Ale

Monday, November 23rd, 2015

grass cutter wheat ale

Grass cutter wheat ale continues to be a staple. This time around it was the first brew of three during my week of vacation during Thanksgiving.

One minor change: used Danstar BRY-97 yeast.

This home brew will also serve as a good base while my cousin is visiting from California with his family at the end of December. Enjoy!

Updates:

  • 2015-11-23: Fermenting at 68*F

Useless Fact: A syzygy occurs when three atronomical bodies line up.

Brewed: Grass Cutter Wheat Ale

Sunday, August 9th, 2015

A quick update on the home brewing front.

Grass Cutter Wheat Ale was requested by the wife. Keeping the wife happy with my home brewing is the key to being able to continue home brewing.

I slightly changed the bottling process. Instead of adding bitter and sweet orange peel sanitized in vodka, I just bottled the beer. More because of time than anything else. It really wasn’t a conscious decision. Enjoy!

Useless Fact: Due to precipitation, for a few weeks, K2 is taller than Mt. Everest.

Tasted: Grass Cutter Wheat Ale

Wednesday, August 13th, 2014

Grass Cutter Wheat Ale

This beer continues to evolve (first time, second time and third time blogged about). It has been brewed multiple times between with another batch ready to bottle in a week or so.

Why bring it up? Isn’t it ordinary?

I bring it up because I really enjoyed this last batch and the current batch that is fermenting was brewed to the same specifications as the last. The first time I have followed this beer up with a re-brew. I added 3 grams of bitter and sweet orange peel to the boil and, for the first time, added 3 grams of bitter and sweet orange peel, soaked in vodka, at bottling. Of course I only added the orange vodka mixture to the bottling bucket.

I no longer believe this beer to be ordinary. It isn’t extraordinary either. It is just a solid summer wheat beer with a nice orange citrus twist, well balance and easy to drink with friends. It goes over great, making it the perfect gathering beer. Enjoy!

Useless Fact: 30 years ago, you could buy a Lifetime, Unlimited First-class Travel pass with American Airlines for $250,000.

Brewed: Grass Cutter Wheat Ale

Saturday, August 2nd, 2014

corriander and orange peel

I have blogged about this beer over, over, over, over, over, over again. In all those writings I have never attached the recipe. It has evolved just about every time that I have blogged about it. I don’t think I have been searching for the holy grail but mostly because I was out of a certain malt or hop or both. Yes, some of the tweaks have been to make it a beer I would like as much as the wife. The beer I brewed today is potentially the last iteration. I always have 2-row, red wheat and munich malts on hand as well as S-05 yeast and Saaz hops.

This is a simple recipe to brew with the coriander and orange peel being the only additions that keep this from being ridiculously simple. I have found that the mashing on the higher end (154.0*F) gives this beer enough body to stand on while not completely drying out (the S-05 can really attenuate). The orange at bottling adds a nice orange/citrus aroma that first greets the senses upon opening the bottle. Definitely a beer I will always have on tap once I can keg. Enjoy!

General Information:
Brew Date: Saturday, August 02, 2014
Recipe Type: All Grain
Yeast: Safale S-05
Yeast Starter: none
Batch Size (Gallons): 5.50
Original Gravity: 1.041
IBU: 15.7
Color: 4.0 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 4.7%
Fermentation: 14 days @69*F

Grain Bill:
6.0# Two-Row
3.00# Red Wheat
1.00# Munich

Mash:
Saccharification @154.7*F

Hop Bill:
1.00 ounces Saaz 60 minutes
1.00 ounces Saaz 15 minutes
2.00 ounces Saaz 00 minutes

Extras:
1.0 tsp Yeast Nutrient @ 15 minutes
1.0 tsp Irish Moss @ 15 minutes
9.0 grams coriander, crushed @ 15 minutes
3.0 grams bitter orange peel @ 15 minutes
3.0 grams sweet orange peel @ 15 minutes
3.0 grams bitter orange peel @ bottling soaked in vodka
3.0 grams sweet orange peel @ bottling soaked in vodka

Update(s):

  • 2014-08-17 Bottled with 4.1 ounces priming sugar, 2.0 cups of water. 4, 750ml, 20, 22oz, and 3, 16oz.

Useless Fact: Due to precipitation, for a few weeks, K2 is taller than Mt. Everest.

Brewed: Duck Hook and Grass Cutter

Tuesday, May 8th, 2012

I was a bachelor this weekend. The wife and kids were out of town (and sorely missed) for the entire weekend. What to do? I got it: home brew! What to brew was a simple question. Saturday brew an Americanized Belgian Wit for the wife and, Saturday, brew up two IPAs. Each with the same base but highlighting a different. In this case Citra and Nelson Sauvin.

The trick with the double batch of IPA on Sunday was having enough equipment and not having a brew day that was more than 8 hours long. Chuck was willing and able to lend a hand, bringing over a burner, kettle, chiller, and a couple of other pieces of equipment. The plan was to get one batch boiling while starting the mash for the second. It was determined that Chuck and I would have to be doing different tasks from each other throughout the brew day in order to pull this off cleanly. For example, while one is chilling the first batch of beer, the other could be doing the sparge(s) on the second batch.

With both of the IPAs I did a first wort hopping, which was a first for me. Chuck had been doing for while but I wanted to make sure of the level of bitterness from that practice before jumping in (ever the cautious brewer). The aroma on the Citra version while chilling the beer was utterly fantastic (we chilled it in an enclosed area). The Nelson Sauvin version wasn’t as aromatic but this was chilled in the garage with the door open and a slight breeze.

We didn’t hit the expected gravity from the brew sheet but the gravity of both beers, pre- and post-boil, were exactly the same. At least I know my process is the same.

Unusual for Chuck and I as the day did go as planned. Ridiculously simple and clean. We were done with both beers in seven hours (two five gallon batches), including clean up.

Returning back to Saturday: Grass Cutter Wheat Ale was the brew of the day. This is a beer I have many times in the past, less so recently. The wife has taken a liking to an American Pale Ale that I brewed, asking for it rather than the wheat. I guess she was in the mood. This beer uses 0.3 ounce of freshly ground coriander and the fresh zest of two oranges. Like I mentioned an Americanized wit beer: the ingredients and yeast are all American. Outside of the boil pushing my post boil volume to under five gallons the day was a success.

During the brewing process of Grass Cutter, I also racked Double Bogey to secondary. It has already been a month since I brewed it, so it was time to move into a clean carboy and the 60 degree chill of the basement for a few months. The gravity reading put me at 1.022 which should put this beer on the done side and potentially the dry side. Enjoy!

2012-07-28: Official IPA tasting – I know I am damn slow on these things.

Useless Fact: Penguins can jump as high as 6 feet in the air.

Homebrew Grass Cutter (365 Day 47)

Monday, January 17th, 2011

Does it get anymore American craft beer than having a home brew? I believe this is the fifth batch of this particular beer I have brewed (maybe fourth). With the last three batches I have tried goofing around with the recipe a bit: tinkering, muddling, and dabbling with some spices and fruits.

Originally it was just a straight wheat ale. My wife and neighbors like it but I though it was okay. The beer needed more fruitiness, especially orange, as this was the desire of the beer. Eventually I started brewing it with coriander and orange zest in the last five minutes of the boil. The aroma during fermentation was outstanding: orange and more orange. But, alas, everything that comes out in the fermentor, is gone for good from the beer when it comes to aroma. These batches had a touch more orange juiciness but I still was curious.

This last batch of Grass Cutter Wheat Ale had an addition of orange zest in secondary (actually in primary after fermentation was done). The result is just about dead on of what I wanted to create over a year ago. I am very satisfied with this beer as it sits now. I am still in the process of conversion to all-grain (waiting for the weather to warm up), so this was still made with dried malt extract. I am looking forward to the next two beers that are fermenting right now. Enjoy!

Useless Fact: A male gypsy moth can smell a female gypsy moth in heat up to a mile and a half away.

Home Brew Day #9: Grass Cutter (Batch 3)

Monday, May 3rd, 2010

It seems like I have been racking up the frequent flier miles when it comes to home brewing lately. Asking me if I mind is like asking an alcoholic if he needs another drink. Home brewing is quite addicting and I am in deep. I am already contriving my plan to get the wife to allow me to upgrade to all grain. She likes that I will save over $20/batch but not the initial expenditure to get up and running with all grain. Did you hear birthday gift! 🙂

This brew day seemed to go extremely well and was quiet: no wife and kids. There didn’t seem to be any hiccups on the process, hit my gravity, and the beer was fermenting away this morning with a nice krausen. The batch of this I brewed two weeks ago had coriander and orange peel, I will be bottling that in two weeks with this batch to follow two weeks after that. So I will have 10 gallons of this beer ready and prepared for the ravenous neighbors.

After cleaning up the brew day mess, it was time for yard work before continuing with the bottling of a Double Bogey Russian Imperial Stout that I had brewed a good two months ago. My wife helped with the racking of the beer to bottling bucket and one gallon into a one gallon carboy so it can sit on oak bourbon chips for a week before it will be bottled. The kids helped with the caps. I stole a small sip out of the bottle of bottling bucket: it was blessed with a great coffee flavor and some bitterness while there was some heat from the alcohol.

Unbelievably, a hectic day in which I took no photos: I guess I will only have my memories and some tasty brew in a about a month. Enjoy!

Grass Cutter Home Brew Smells Wonderful

Tuesday, April 20th, 2010

I opened the closet this evening to take a look at Grass Cutter and how well it was fermenting. To my surprise my nose was greeted with a closet full of soft orange. Nothing over powering, almost serene in nature at how perfect the aroma seemed to be. No, I am not beating my chest about my beer but the aroma is candy for the nose.

This is my second brewing of Grass Cutter. This time around I added some orange zest and crushed coriander.

Now, I know from hops, that the aroma can be great in fermentation but all the aroma is blowing off through the blow off tube, never to be seen of again. So my thoughts turn to the idea that all this beautiful orange on the nose my shine brightest before it ever sniffs the bottle.

I will keep to my guns and not add anymore to the brite tank or after primary is finished, I want the true notes of the coriander and orange at the last five minutes of boil to come out.

Obviously time will tell and I hoping that some of this aroma finds it way into the bottle. Enjoy!

Grass Cutter Home Brew Batch #2

Monday, April 19th, 2010

A recent gathering of neighbors and friends depleted my cellar of Grass Cutter a wheat ale that was made for my wife and is supposed to be similar to Oberon. Of course my wife said that I would need to brew more, requesting that this new batch have more citrus than the original. I quickly replied that I understood now why some people do 10 gallon or larger batches of beer. The gods were on my side as she agreed and said that I should brew two batches. Talk about leading a horse to water 😉

Now the request to brew more wasn’t a problem, neither was the request to add some citrus. I figured I would just do some reading of the online forums, searchin for orange additions to a beer and her orange citrus fetish would be addressed. After a lot of reading I decided that zesting an orange late in the boil would be the best way to inject this into the beer. I also had a brew club meeting on Friday, so I inquired on this topic once more. They mentioned using coriander also. About a half ounce of coriander, crushed and added at the same time as the orange zest (about 2 ounces which can be obtained from two large oranges): the last five minutes of the boil.

I am not going to add either of these after primary fermentation is done as I want to find out what characteristics have been added to the beer without imparting additional aromas or flavors. If I don’t think it is enough I can either add more or add in the brite tank the next time I brew the beer.

The beer was already fermenting away this morning but, as I always do, I will leave the beer for four weeks before bottling. I will be brewing another batch of this beer again this coming Sunday. No orange or coriander as there were plenty that liked this beer just the way it was (including myself).

I also dry hopped Ladies Day IPA

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