The Beginner Brewer: July 2013

Monday, 22 July 2013

Experimenting with Small-Batch Brewing: Equipment

If there is one aspect of homebrewing that is less than ideal, it's the time factor. As in the time it takes to brew a full batch of beer. Since it can often take four to five hours, brewing is for most of us, a weekend hobby. But what if you don't have the time? Or, you want to brew more frequently, and so would like to get your brew on during the week?
Pictured: What most homebrewers don't have enough of

Small-batch brewing is the answer. I like to think of small batch brewing as experimental: it's quick and small enough to allow you to experiment (even wildly) without too much risk if things go wrong. While you might think twice about sticking those lavender stalks into your 19 liter batch in case it goes south, doing so with a 3 liter batch seems a far safer bet!

Another advantage of small-batch experimentation is that it allows you to brew several quick batches with slight variations to really get to grips with your ingredients and brewing skills. And you might recall from previous posts, that brewing the same recipe, but with small tweaks, is one of the ways to rapidly improve your homebrewing kung-fu.

Small-batch brewing is also relatively light on equipment needs, but there are a few odds and ends that will make brewing small batches of beer far easier, so here they are:

The Brew Kettle

Small-batch brewing is stove-top brewing, and since your average batch size is around 3-5 liters (that's a six-pack of 500ml bottles), your brew pot needn't be that big. 

If you've got a stock pot in the kitchen that is between 5-10 liters capacity, you're golden.

The Fermenter

Again, since your batch sizes are so much tinier, you can get really creative with fermenters. 5 Litre plastic buckets are good for 3-4 liter batches; Really big glass jars, or 9 liter corny kegs are also viable alternatives. 

As long as it's food grade and can be sealed with a stopper and an airlock, you can use it!

A Good Scale

This is not the scale you're looking for
You're going to be working with tiny quantities of ingredients when brewing small batches of beer. That means you'll need an accurate, reliable way of measuring those ingredients. 

So, if you haven't yet invested in a good electronic scale, now is the time to get one.

Second prize is a scale that is sensitive to 1 gram. 

First prize is one that can measure in increments/fractions of a gram, similar to those used by certain entrepreneurs in the informal pharmaceutical industry..

Nice-To-Have: Refractometer

only homebrew Jedis
 can construct their own..
There is one distinct disadvantage to small-batch brewing: Measuring the specific gravity of your brew with a hydrometer becomes difficult and potentially counterproductive if you're sampling 50-100 mls of beer from a 3 liter batch. 

That's a significant portion of your total batch size, especially after 2-3 samples! 

And not measuring is not an option. The alternative? Invest in a refractometer. This nifty device (that looks sort of like a light saber, don't you think?) can measure the gravity of your beer with minute samples (a few drops actually). 

Now if that doesn't make your beer geek heart skip a beat, you're a little dead inside.

Next Time: We'll be looking at some small-batch recipes that are guaranteed to make your experiments with beer all the more exciting and satisfying. Until then!


{Picture credit: Time by Toni Verdu}
{Picture credit: Scale by Alex Proimos}
{Picture credit: Refractometer by Pawtucket Patriot}

Sunday, 7 July 2013

BIAB Recipe: Blonde Ale

Recently, we did another kick-ass demo of the BIAB method at Beer Keg homebrew shop and location of two new microbreweries (more on that in later posts). If you're new to BIAB, or just need a refresher on the how-tos, click here.

Today, I'd like to share a killer BIAB recipe for a refreshing, highly quaffable blonde ale. Try it out and tell me how you find it!

Lawnmower Man Blonde Ale

For a 19 liter batch, you will need:

Malt & Specialty Grains

(Milled Grains)

3.4 kg Pale Ale Malt
280g Carared or similar Crystal Malt 


12g Centennial @ 40 minutes
20g Cascade @ 10 minutes
30g Cascade in the whirlpool


1 tsp Irish Moss @ 10 minutes


11.5 g packet of US-05 Dry Yeast (re-hydrated) or similar American yeast.

Mash Schedule

Get 26 liters of water to a temperature of 71C. Add the grains to the bag and mash at 66-67C for 75 minutes.
At the end of 75 minutes, mash out at 75-76C for 10 minutes and lift the bag. Do not squeeze the bag.

Your pre-boil gravity should be close to: 1.037.  Boil for 60 minutes.

Fermentation & Bottling

Ferment at 16-18C for 2 weeks, then cold condition at 5C for another week. 
Bottle with 127g of dextrose or keg for 2.5 vols.

Technical Notes

Pre-boil Gravity: 1.037
OG (Original Gravity): 1.042
FG (Final Gravity): 1.009
ABV (Alcohol): 4.4%
IBUs (Bitterness Units): 22