White Sangria Recipe!

As of late I’m on this Sangria kick.  There is as house warming party this weekend and guess what I’m bringing… beer and sangria.  I’m a big dude (6’4 210 lbs with a shaved head), it may seem unsuspecting that I dig some sangria, but I can’t get enough of it as of late.  It’s so damn good!  While most might think of Sangria as a summer time refreshing drink, I think of it as an anytime drink.  It’s relatively cheap to make if you end up making your own wine too.

We have, as well as other homebrew shops have wine kits.  I’m not sure about others pricing but you can make 30 bottles for $65-$80 from us.  It’s really not a bad price considering what you are getting.  It taste like good table wine at the end. So below is a Sangria recipe that is just killer; I use my own wine when I make it.  Generally it takes about 10 minutes to make but, if you can make it the night before put it in a lock and lock container, and stick in the refrigerator for 24 hours what you have is an amazing Sangria.

Peach

Ingredients:

1 Bottle of white wine (I like using Pinot Gris)

1/2 cup Peach Schnapps

1/4 cup sugar

2 Peaches Sliced Up

1 Orange Sliced Up

1/2 Mango Peeled And Sliced

1/2 Liter Of Ginger Ale

Directions:

  • Pour wine and Schnapps in a pitcher
  • Add sliced peach, orange, and mango
  • Add sugar and stir gently
  • Chill mixture for an hour (or my suggestion listed above)
  • Add ginger ale or club soda just before serving (ginger ale will make it a bit more sweet)
  • If you plan on serving right away make sure to use chilled white wine and ginger ale and serve over lots of ice.

If you want to have a bit more of a bite to it, add a few shots of Vodka to it.  I’ve also had some friends put rum into theirs.  It still turns out quite well.

 

 

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Light Braggot Recipe

This braggot is more of a refreshing and a lighter style braggot.  Braggots are beer with honey.  It’s a very old style drink.  Since I’m on this braggot kick I figured that I should throw in a lighter one into the mix, next one will be a dark one.  This will have a sweeter and maltier flavor to it.

 

Bee's make great honey

 

Ingredients for 5 gallons

3 lbs Pils Light DME

2 lbs Honey (10 min)

1 lbs Caramunich I

.5 lbs 20L

.25 lbs CaraVienne

.5 lbs Oats

1 oz Glacier Hops (60 min)

WLP 002

 

Directions

  • Heat 2.5 gallons of water up to 150
  • Steep grains for 30 min
  • Take grains out
  • Add Malt extract
  • Bring to boil
  • Add Glacier hops
  • Boil for 50 min
  • Add honey
  • Boil for 10 min
  • End boil
  • Cool down, put in fermenter, fill to 5 gallons, pitch yeast
  • Ferment for 2 weeks
  • Put in secondary
  • Ferment for 2 week
  • Bottle
  • Drink after 1 month in bottles

 

 

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Summer Time Wheat Beer

Usually wheat beers are something that people just starting off in homebrewing will normally drink.  I’m not really sure why, but it could be that they are pretty refreshing.  There was a time a while ago that wheat’s were what IPA’s are now.  Everyone did them.  Either way, I wanted to share a wheat that will be a bit different.

 

It’s easy to get burnt out of wheats because they can really lock you with what you can and can’t do but here is one that’s a bit different.  It’s not to hoppy and has a hint of honey at the end flavor, excellent head retention and has a bready flavor on it as well.

 

honey

 

Ingredients

.5 lbs Flaked Barley

.5 lbs Munich

6 lbs Wheat DME

1 lbs Honey (5min)

.5 oz Hallertauer (60min)

1 oz Saaz (5min)

WLP 300 or WB-06

 

Specs

OG: 1.054

FG: 1.013

SRM: 6.6

ABV: 5.4%

IBU: 11.4

Instructions 

  • Heat 2.5 gallons of water up to 150
  • Steep grains for 30 min
  • Take grains out
  • Add malt extract
  • Bring to boil
  • In beginning of boil, add Hallertau hops
  • Boil for 55 min
  • Add 1 lbs of honey and Saaz hops
  • Boil for 5 min
  • End boil, cool down, put in fermenter, pitch yeast
  • Let ferment for about 1-2 weeks then bottle
  • Ready to drink after 3 weeks in bottle

 

For the all-grain conversion check here.

 

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Belgium Pale Ale Recipe – Perfect For Hot Days

Everyone has heard of American Pale ales, but what about Belgium Pales…? They tend to be a bit different.  One of the first things that you’ll notice is that they are less hoppy.  Also to state the obvious you don’t use American hops.  I tend to like them, using Belgian yeast brings some fruity tones to the beer makes it a bit more unique.  This particular beer has a bready back bone to it and nice head retention because of the oats added to it.  Also this will make the beer a bit more, “Silky”.  Really a nice light refreshing beer for the weather.

 

just enjoying a beer

 

 

Ingredients

1 lbs Biscuit Malt

.5 lbs Oats

6.5 lbs Pils Light LME

1.5 oz Saaz (60min)

1 oz Saaz (5min)

WLP 550 or T 58

 

Specs

OG: 1.051

FG: 1.012

SRM: 7.67

IBU: 26

ABV: 5.2%

 

Directions

  • Heat 2.5 gallons of water up to 150
  • Steep grains for 30 min
  • Take grains out
  • Add malt extract
  • Bring to boil
  • Add 1.5 oz Saaz
  • Boil for 55 min
  • Add 1 oz Saaz
  • Boil for 5 min
  • End boil, cool down, put in fermenter, fill up to 5 gallons
  • Pitch yeast
  • Ferment for about 7-14 days
  • Bottle using .75 lbs of corn sugar
  • Let it stay in bottles for 2-3 weeks before drinking

 

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Super Easy Belgium Blonde Ale Recipe – ISON BREW!!!

This brew is a refreshing one, but maybe not one for when it’s extremely hot out.  Think of this beer as one of those that will be amazing for the first cool breezes in October when at night you can start to see all the stars again.  For that reason, I will dub this recipe my ISON Blonde.  Sorry I’m an astronomy nerd.  If you don’t know about ISON make sure to do a quick search on it, you won’t be able to miss it when it comes (big comet)!

 

Back to the beer though, this is going to be a silky beer that is light in color clean hoppyness and does pack a punch since it comes in at 7.7% ABV.  For those doing all-grain here is the conversion chart.

 

night time sky

 

Ingredients

7 lbs Liquid Pils Light

1 lbs Oat

2 lbs Table Sugar

.5 oz Magnum Hops (60min)

WLP 545, WLP 530, WLP 550, WLP 500 or T-58

 

Specs

OG: 1.064

FG: 1.006

SRM: 4.2

ABV: 7.7%

IBU: 22.3

 

 

Instructions

  • Heat 2.5 gallons of water up to 150
  • Steep oats for 30 min
  • Take grains out
  • Add malt extract and sugar
  • Bring to boil
  • Add hops
  • Boil for 1 hour
  • End boil, cool down, put in fermenter, pitch yeast after filling to 5 gallons
  • Ferment for 3-4  weeks
  • Bottle using 3/4 cup of corn sugar
  • Let sit in bottles for 2-3 months before drinking

 

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Domino Session IPA Video

This was a beer that I did with Proper Hops.  Make sure to like and spread the love!

 

 

The recipe that we used is:

OG: 1.045
FG: 1.009
ABV: 4.7%
IBU: 53
SRM: 8.48
3.3 lbs Munich LME
2 lbs Pils DME
.25 lbs Carapils
.25 lbs Victory
.5 lbs Aromatic
.5 lbs Honey Malt
.5 oz Columbus (60min)
.25 oz Warrior (30min)
.5 oz Amarillo (20 min)
.33 oz Amarillo (10 min)
.33 oz Centennial (10 min)
.33 oz Simcoe (10 min)
.33 oz Amarillo (5 min)
.33 oz Centennial (5 min)
.33 oz Simcoe (5 min)
.33 oz Amarillo (0 min)
.33 oz Centennial (0 min)
.33 oz Simcoe (0 min)
.5 oz Amarillo (7 days)
.5 oz Centennial (7 days)
1 oz Simcoe (7 days)
YEAST: danstar bry 97

 

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Easy Honeysuckle Wine

 

When I go on hikes and can start to smell the honeysuckles in bloom, I know that it is time to make this wine.  Honeysuckle wine usually turns out to be a pretty dry wine.  Over the years I have ended up making it more of a mead then anything else.  This one is pretty easy to make though.

It’s best to use the flower part of the honeysuckle not the stem.

One suggestion that I don’t include in this recipe is that you might want to back sweeten this wine with more honey. 

 

 

honey suckle

 

 

Yield: 1 Gallon

6 cups honeysuckle flower petals (loosely packed)

7.5 pints of water

  • 2 lbs Honey

2 tsp acid blend

  • 1/8 tsp tannin
  • 1 tsp yeast nutrient
  • Champagne wine yeast

 

Directions

  • Take flowers and rinse off
  • Put flowers in a small pot
  • Add 1 quart water and bring to a simmer.
  • Let pedals steep for 3 hours  
  • Bring water and honey up to boil (2 parts water 1 part honey)
  • Remove from heat and cool.
  • Add honey mixture and flower mixture into primary while straining out flower pedals
  • Add all remaining ingredients
  • Let wine ferment until vigorous fermentation is completed
  • Rack into secondary and fit airlock
  • Let wine sit for 30 days, rack
  • Set aside for 6 months
  • Rack again in 3 months
  • Bottle and put into wait for 6 months to drink

 

 

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Session Beers – Step 8 – Scottish 60L

The last recipe that I wanted to go over for this series is the, Scottish 60 Schilling.  For a long time this actually use to be my favorite style of beer out of all the beers.  In my opinion Scottish beers are a completely under served beer style today.  I don’t really see to many of them and of course you won’t find the light ones.  This is the light type of Scottish beers.  The 60 schilling was one of the originals as far as session beers go.   Now today when people talk about Scottish beers they are referred to normally as, “Light, Heavy, Export”.  This style of beer would go under the, “light” category.

 

scottish flag

 

This style of beer has a nice mouthfeel to it, and is quite malty.  The hop characteristics are quite low and normally pretty floral.  Usually you get a smoked flavor that comes out of the beer as well.  For this particular beer, its got a  malty flavor with floral hops.  This beer is light all around though.  For all-grain make sure to use M.O or Golden Promise.  Either or will give you a malty flavor that you are looking for.

 

Ingredients

8 oz Crystal 60L

8 oz Munich Malt

2 oz Roast Barley

4.5 Light Liquid Malt Extract

.75 oz Fuggle Hops (60min)

WLP 028 or Saf 04

 

Specs

OG: 1.034

FG: 1.009

SRM: 13.2

ABV: 3.3%

IBU: 16.6

 

Directions

  • Heat 2.5 gallons of water up 150 degrees
  • Steep grains for 30 min
  • Take grains out
  • Add malt extract
  • Bring to boil
  • In beginning of boil, add 1 oz of hops
  • Boil for 60 min
  • End boil
  • Cool, down, put in fermenter, fill up to 5 gallons and pitch yeast
  • Let ferment for 1 weeks
  • Put in bottles with .75 cup of corn sugar

 

 

 

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Session Beers – Step 7 – Summertime Swill or Light Lager

My latest of projects has been working on is creatiing really light lager that you can give to most people that don’t drink beer.  Essentially it’s a homebrew version of a commercial lager.  It just so happens that it is a session beer as well. For those that don’t know to much about lagers you need to do them with colder fermentation.  We do have a guide that breaks down how to lager beer.

 

If you don’t want to do a lager because it takes too much time or just don’t have the correct fermentation equipment, I would just change the yeast strand for this beer to something much lighter.  However, if you do plan on lagering this beer I would recommend making 10 gallons instead of 5.  Since it’s a lighter beer it’s going to be consumed pretty quickly and the wait time for lagers is substantial. The recipe listed below is for a 5 gallon recipe.

lager

 

 

This beer is light, crisp, and does not have a whole lot of color or hoppyness.  Some might say this is what they were trying to get away from and that’s why they got into craft beer or homebrewing.  To me though, this beer is something that is just easy to drink  in the summer time.   If you are going to do this recipe all-grain then I would use 6-Row if you have the choice.  6-row will give the beer an old school flavor to the beer.  2-Row brewers malt will also work just perfectly fine.

 

 

Ingredients

3 lbs Golden Light Malt Extract

1 lbs Corn Sugar

.25 lbs Rice Syrup Solids

.5 oz Tettnanger Hops (60 min)

WLP 840 for Lager

Saf 05 or 060 for Ales

 

Specs

OG: 1.034

FG: 1.007

SRM: 2.47

ABV: 3.5%

 

 

Instructions

  • Take malt extract, rice syrup solids, corn sugar and put in a pot with 2.5 gallons of water
  • Bring to boil
  • Add tettnanger hops
  • Boil for 60 min
  • End boil
  • Cool, down, put in fermenter
  • Depending if you are making a lager out of this beer or doing an ale dictates the next plan on action
  • If you plan on lagering we have set of instructions for you on that
  • For ale, pitch yeast, and ferment for 1 week
  • Bottle and use .75 cup of corn sugar for priming
  • Let sit in bottles for 2 weeks before you drink

 

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Session Beers – Step 6 – Wheat Beer Recipe

There are just a few more of these session beers I want to tackle before we leave this series.  One of the ones that I love to make is a session wheat beer for the summer time.  It’s really easy to drink and pretty refreshing.  In my wheat brews I like to add just an ounce or two of acidulated malt.  The reason for adding acidulated malt is that the beer always taste less, “Flat”, to me.  Normally with wheats when you drink them they tend to have a big banana or clove flavor and that’s about it.  When you add in acidulated malt it will give a bit of a tang to it.

 

Acidulated Malt

 

Having a beer that is a bit more multidimensional in my opinion is just a signature of a good brewer, but it’s even more important when you are making smaller beers.  If you don;t they end up just tasting like sparkling water with hops in them.  At the same token you don’t want too much going on because something so small is going to be delicate to changes – the balance is key.  Acidulated malt will give a bit of a tang, the torrified wheat/flaked wheat will give the beer it’s wheat flavor as well as a good mouth feel and meladonin will change the color just a bit and make the brew a bit more malty.

 

Torrtified Wheat

 

The hops are really lightly hopped and have a low alpha acid.  This is vital for a beer that sits at 3.9%.  This is a fantastic summer beer and one that I totally recommend you trying out – perfect for after mowing the lawn.   If you are going to do this one all-grain then you would want to use Pilsner malt.

 

 

Ingredients

1 oz Acidulated Malt

2 oz Melanoidin Malt

1 lbs Torrified Wheat

1 lbs Wheat Flaked

3 lbs Pilsen Malt

.25 oz Cascade (60 min)

.5 oz Liberty (60 min)

.5 oz Cascade (10 min)

.25 oz Liberty (5 min)

WLP 320 or WB-06

 

 

Specs

OG: 1.038

FG: 1.008

SRM: 2.55

IBU: 20.7

ABV: 3.9%

 

Directions

  • Heat 2.5 gallons to 150 degrees
  • Steep grains for 30 minutes
  • Take grains out
  • Add in malt extract
  • Bring to boil
  • Add .25 oz of cascade and .5 oz of Liberty to boil
  • Boil for 50 min
  • Add .5 oz cascade hops
  • Boil for 5 min
  • Add .25 oz of liberty hops
  • Boil for 5 min
  • End boil
  • Cool down, put in fermenter, pitch yeast
  • Ferment for 7 days
  • Bottle with .75 cup of corn sugar
  • Let sit in bottles for 2-3 weeks

 

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