Beserker Brau - Hentai-Brau #20 - Dead Tree Ale - Mystic Brewers of The Inebriati #1

Beserker Brau

Mystic Brewers of The Inebriati Label:

Rob has already been informed that the date at the top is incorrect, it should read Dec. 2008

Source Anime: Beserk
Alternate Name: Here Comes the Brau 3
Also Labeled Under: The Mystic Brewers of The Inebriati: Dead Tree Ale
Style: Dunkelweizen
Brewed: 01/11/09
Bottled: 03/15/09

Batch: 5 gallons
OG: 1.074
TG: 1.018
Color: 30+ SRM
Bitterness: 20.0 IBU
Alcohol: 7.3 %

4 lbs dry pilsner malt
2 lb Dry light malt extract
1.0 lb Dry wheat malt extract
0.5 lb Dry dark malt extract
0.5 lb Dry extra light malt extract (yes, all of these!)
0.5 lb 6-row pale malt0.5 lb Belgian chocolate malt
0.5 lb Munich Malt
0.25 lb Crystal Malt 40 L
0.25 lb white wheat malt
1 oz Hallertau hop pellets (60 min)
0.5 oz Hallertau hop pellets (15 min)
0.5 oz Hallertau hop pellets (1 min)
White Labs Belgian Wheat
- Partial mash the grains (40 min at 150 degrees)
- Prime with 1 cup of dry dark malt.

Notes:
Opened at Dark Lord Day 2009, this beer has some aging to do. This is actually a second brewing, the first done by Old-Growth Ales, which was brewed without a recipe. Greg put together a recipe as best he could remember so we expect good things from this beer. It was requested by members of Hentai-Brau as their wedding beer, hence the second brewing. Being our 20th brew as Hentai-Brau it's very fitting that it's also labeled as our first for The Mystic Brewers of The Inebriati. -Holly

Stovetop Partial Mashing Procedure - Hentai-Brau - Mystic Brewers of The Inebriati

Stovetop Partial Mashing Procedure

Please note that this procedure is used with all recipes unless otherwise noted.

1. Clean and sanitize everything!
2. Warm yeast to room temperature and proof as necessary.
3. Crush specialty grains
4. Fill brew pot with 1.5 qt of chlorine-free, spring water for each lb of specialty grains*
5. Add specialty grains to steeping bag over brew-pot (to catch fines)
6. Tie grain bag closed
7. Add grain bag to water**
8. Bring water up to 150-158 degrees F
9. Hold at this temperature for 45 minutes to 1 hour
10. During this time, heat 2 gallons of chlorine-free spring water to 170 degrees F. in a separate pot.
11. At end of steeping, remove grain bag from stock pot
12. Place strainer over the top of the stock-pot
13. Dump used grain bag into strainer
14. Use the 2 gallons of 170-degree sparge water to rinse sugars/color from spent grains.
15. Dispose of spent grains (you can dump them on your garden!)
16. Top off water in brew pot until it reaches 4 gallons.
17. Bring wort to full boil.
18. Once the water is boiling, remove the pot from the burner and add the liquid malt extracts while stirring constantly.
19. Bring the pot back to a full boil over high heat.
20. Once the wort begins to boil again, add your bittering hops and any dry malt extract.
21. Add flavor and aroma hop additions per the written procedure at the correct time intervals (i.e. 30 minutes and 5 minutes before flameout)
22. With five minutes until the end of the boil, add any spices or herbs.
23. Add any alcohol-based flavorings after flameout.
24. Fill the sink with ice.
25. At the end of the boil, turn off the stove, cover the pot and transfer to the ice-filled sink.
26. Use a thermometer to measure the temperature of the wort. When the wort has dropped below 90 degrees F, it is time to transfer it to the primary fermentor.
27. Place a large, sanitized funnel into the mouth of a 6-gallon carboy with a paperclip acting as a spacer so air can escape around the funnel.
28. Insert a sanitized strainer into the mouth of the funnel.
29. Gently pour wort into the carboy.
30. Top off wort to 5-gallons with chilled spring or DI water. Try to introduce as much air into the wort as possible during this step. This should also lower the wort temperature enough to prevent yeast death
31. Using a sanitized wine thief or racking cane, take a sample of the wort record its specific gravity.
32. Add yeast to wort and gently swirl carboy to disperse.
33. Dry the bung hole with a clean paper towel and insert the rubber stopper tightly into the opening
34. Insert the bottom half of an airlock into the hole drilled though the rubber stopper.
35. Insert a small-diameter racking cane into the bottom of the airlock. This creates a good blow-off tube.
36. Move the carboy to a dark, cool area and lay a towel beneath both the bottom of the carboy and the end of the racking cane.
37. After the initial blow-off, remove the racking cane and assemble the airlock as per normal. Fill airlock with sanitized water.
38. Continue with secondary, bottling and drinking.
    
    * It is very important to remember that certain grains require the addition of an equal measure of high-enzyme grains such as marris otter, 2-row, distiller’s, or 6-row malt. Some grains, like highly kilned varieties do not require a partial mash.
    
    ** Insert protein rest here if desired. A protein rest involves holding the temperature of the water at roughly 125 degrees F for about 15 minutes prior to raising it to 150 degrees F. This will help to minimize the haze imparted to the beer by high-protein grain adjuncts.

Equipment Lists for Homebrewing - Hentai-Brau - Mystic Brewers of The Inebriati

Equipment Lists

Things needed for boiling day:
1) 5-gallon brewing pot
2) 2-gallon pot for sparge water
3) 1-gallon pot for grains
4) Large funnel
5) Long metal spoon
6) Air-lock (3 parts)
7) Blow-off tube
8) 6-gallon carboy
9) Rubber stopper or carboy-cap
10) Thermometer
11) Thermocouple (or second thermometer)
12) Rubber spatula
13) Can-opener
14) Pot to warm cans of extract
15) Rolling pin for crushing grain
16) Several large plastic bags
17) Tongs
18) Basting bulb or large syringe
19) Paper towels
20) Scissors
21) Timer
22) Paper-clip
23) Large nylon bag for grains
24) Small nylon bag for hops
25) Bucket of sanitizing solution

• Also need 5 gallons of spring water or a combination of Distilled and spring. Avoid tap water as it contains chlorine.
• 10 lbs of ice per 5 gallons of wort
• 2 Tbsp of salt for use with salt
• Many bottles of good beer.

Note: Red text indicates equipment that needs to be sanitized.
Blue text indicates utensils used only with liquid malt extract

Things needed for racking to secondary:
1) 4-foot of plastic hosing
2) Racking cane
3) Racking cane tip
4) Hose clamp
5) 5-gallon carboy
6) Air-lock (3 parts)
7) Rubber stopper or carboy cap
8) 2 siphon tube holders
9) Jar for waste beer
10) Basting bulb or large syringe
11) Bucket of sanitizing solution

Things needed for bottling:
1) 48-56 12 oz bottles (32 22-oz bombers)
2) Racking cane
3) 4-foot of plastic hosing
4) Hose clamp
5) 2 siphon tube holders
6) jar for waste beer
7) Basting bulb or large syringe
8) Bottle filler tube
9) 4-cup measuring cup to catch sanitizing solution
10) 1 gallon pot for boiling caps
11) Bottle capper
12) 48-56 bottle caps
13) 1 gallon pot for boiling priming sugar
14) 1 cup of dry malt extract or 3/4 cup of dextrose
15) Bucket of sanitizing solution