The Homebrew Pub The Hombrew Pub | Age of Radio

Ryan of Big Pop Brewing comes by the pub where discuss... well pretty much everything beer!
Check out his homebrewing course: https://www.youtube.com/channel/UCnwa4i86afJ8MqaDDiQjGnA

Bubba's Porter:
13lb 2 Row
1.5lb Caramel Malt
1lb Munich II
8oz Black Malt
8oz Chocolate Malt

Hops:
1oz Columbus (60 mins)
2oz Cascade (5 mins)

Yeast:
San Diego Super Yeast

OG 1.078
FG 1.014
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Author of 'How To Brew' aka the Bible of Homebrewing comes to the Homebrew Pub this week. We talk about how he got into brewing, what inspired the book, and visit his dream homebrew pub: The Moose & Squirrel

John’s Dunkelbock
4 lbs Vienna (60%)
2 lbs Munich (30%)
.6 lbs C80 (7%)
.2 lbs Roast (3%)
For 3 gallons 1.062
30 IBU
0.75 oz @ 7% for 60 Min
Bavarian Yeast
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Fred aka IGs @Blindbrewguy stops by the pub this week. We talk about the difference between brewing in the 90s to now.

Woodsplitter Belgian Black Ale

OG 1.058 
FG 1.017 
ABV 5.4%
For 5 Gallons:
60-Minute Mash at 152° F

9 pounds Pilsner malt 
1 pound Munich malt
1 pound Biscuit malt
1 pound Black malt

60-Minute Boil
0.75 ounce Pacific Jade hops, split into thirds  
Add at 60, 30, and 10 minutes left in the boil
0.5 Saaz hops, add at 1 minute left in the boil
1 2/3 cups honey at flameout
Belgian ale yeast, such as Safale S-33
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Matt from the Bay Area comes to The Homebrew Pub to talk about making his own wine.
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Inspired by Stef of Making Pour Decisions, Kyle of NEK Meads (https://www.instagram.com/nekmeads) reached out to talk more about everyone's favorite honey based beverage. I learned a lot in this conversation!
Recipe 1
Cherry Mead (Cerise)

30 lbs of balaton/morello type cherries with pits

12 lb Mix of acacia and linden honey.

lallzyme ex-v
Opti red

15 grams RC212

Goferm and fermaid o tosna nutrition meadmaderight.com

Freeze the cherries, then thaw them in an 8 gallon bucket. Add honey, lallzyme ex-v, and opti red, stir and add enough water to fill up the bucket and to get to a 1.090-1.095 OG.

Everyday, you will need to punch the fruit cap down. 1-2 times a day for a week. Follow tosna for nutrient additions. Let mead sit on the cherries for 30-45 days.

Rack off, stabilize, then backsweeten to 1.045-1.055 with lighter colored honey. Adjust acid and tannin as needed.

The key to this recipe is the cherry type itself.

Recipe 2
Quick and easy kveik session mead!

6 lbs of orange blossom honey (light and floral honey works)

Gypsum and spring water heated to 90 degrees

Rehydrated and front load nutrients (fermaid o for kveik voss)

1 oz medium toast American oak in primary

Pitch the rehydrated voss in the mixed up and warm must. Wrap bucket with blankets or jackets. In a week or two, the mead will be done and almost clear, I bottle condition at this step with a tbsp of malic acid (bench trial this).

It could be bottle conditioned with erythritol for added sweetness or stabilized, sweetened, and kegged.
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The ladies of Brewd Up Podcast come to the pub this week. We talk everything from homebrewing podcasts, mansplaining and what would make a brilliant speakeasy! This is a great conversation, so as always, come in and pull up a stool!

Belgian Blonde Recipe: https://drive.google.com/file/d/1fdUVIK3fkodT6iu0ZCcfQfe9FeLgsA6f/view?usp=sharing

Easy Cider Recipe: https://drive.google.com/file/d/1nqcJXI3avliCtE_1c7N-0Gvrkv6jfa7V/view?usp=sharing
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