Beer

I have not given the beers a specific name, I will just give the recipies here and if there is something special with them, like trying to replicate a certain area or style of beer I will write that in the comments.

1.

2 kg Münichermalt

7 liters of water

Wyest German ale 1007

10 g Northen brewer 10,3%

7 g Fuggle humlepellets 5,0%

OG 1,080
FG 1,020

The Northen brewer hops boiled for 1 hour, the Fuggle for 15 minutes.

Comments: More water than expected boiled away so it became a bit stronger than anticipated. It became rather bitter at first but after a week in bottles it tasted very nice. This beer was mainly done in order to learn how to make beer and my very first try so not a historical recipe per se but something similar might have been found around today's Germany.

2.

1 kg carapale 56052C (viking malt)

1 kg pale ale malt (weyerman pale ale n297)

Brittish ale yes (1098)

7 g Northen brewer 10,3%

7 liters of water

5 g Fuggle 5%

OG 1.058
FG 1.018

Comments: Same as number one, although this one did not become as strong as the first one. It definitely gave a different taste with the mixture of malts. The second beer that was made in order to learn how to brew, not from a real historical recipe either but closer to the beer from the UK region.

3.

1 kg carapale 56052C (viking malt)
1 kg pale ale malt (weyerman pale ale n297)
Old Ale Yeast 9097PC
7 g Northen brewer 10,3% 60 min
5 g Fuggle 5,0% 15 min
OG: 1060
FG: 1020

Comment: Only difference to number two was the yeast, it gave it a deeper flavour and quite a bit different. The third beer on learning beer brewing, this is an experiment to see how much difference the yeast will make.

4.

2 kg wheat

weihenstephan 3068
7 g Northen brewer 10,3% 60 min
3 g Fuggle humlepellets 5,0% 20 min
2 g Challanger humlekottar 8,3% 10min
OG 1070
FG 1010

Comment: Did not turn out well, tasted sour and had a strange taste to it. Most likely I got some bad bacteria with it which ruined it completely. Trying to learn how to make weissbier, so this would come from central Europe but only loosely based on historical ideas.

Ginger beer

1 kg Laahti malt

10 grams of Northen brewer 10,3 % 60 minutes

4 grams of Fuggle 5.0% 15 min

½ tablespoon ginger 10 minutes

Old sonoma yeast

6 liters of water

OG 1.060

FG 1.018

Comment: Has a rather distinct after-taste to it which I guess is the ginger. Looking forward to taste it again when it has rested in bottles a little while. Should have used more ginger, will do it again quite soon.

Bog myrtle beer

1 kg Laahti malt

1 gram of bog myrtle

Irish ale yeast

5 liters of water

OG 1.070

FG 1.018

Comment: A rather fresh taste with a tone of grass to it.

Beer with juniper berries

800 g Laahti malt

4 grams Northern brewer hops, 8,6% (boiled one hour)

3 g east kent golding hops, 6,5% (boiled for 20 minutes)

23 grams juniper berries (boiled for 30 mins)

Old sonoma yest

OG 1.060

FG1.014

Comment: A pleasant taste, not really something fancy but could easily be had with dinner or other kind of meal.

Beer with coffee

1 kg Laahti malt

7 grams northen brewer hops 8,6% (boiled one hour)

4 grams east kent golding hops 6,5% (boiled for 20 mins)

2 dl dark roasted coffee beans (boiled for 15 mins)

Irish ale yest

OG 1.070

FG 1.010

Comment: Most likely the best beer I've made so far. The coffee added a chocolate-like aftertaste. The reason the beans was not weighed is that the scale stopped working while I was doing the beer so I had to resort to other ways of measuring it. The beans where whole as I was boiling them. Will definetly experiment more with this.

Juniper berris and bog myrtle

0.8 kg Laahti malt

23 grams juniper berries (boiled for 1 hour)

7 grams of bog myrtle (boiled for 1 hour

Old sonoma yest

OG 1.058

FG 1.020

Comment: A rather fresh taste, reminds you of newly cut grass but also some bite from the berries. All in all a rather nice beer.

Fennel, anise and caraway

0.8 kg Laahti malt

Fennel, anise and caraway spices

Irish ale yest

OG 1.058

FG 1.018

Comment: Found a bag of spices that were combined for making bread so I thought I should give it a try. And sure enough, it felt a bit like drinking bread.

Wheat and caramell

0.8 kg wheat malt

0.2 kg chocolate malt

8 g challanger hops boiled 60 minutes

5 g fuggle hops boiled 20 minutes

Hefenweizen ale yeast

OG: 1.050

FG: 1.020

Comment: This time I just tried to make a well tasting beer and not so much historical background. This turned out rather bitter at first but with 3-4 months of storage it mellowed out quite a bit and became much better.

Hoppy beer with oak

0.8 kg Laahti malt

Irish ale yest

OG 1.060

FG 1.016

10 grams northen brewer hops 8,6% (boiled one hour)

5 grams east kent golding hops 6,5% (boiled for 20 mins)

3 grams of Fuggle 5.0% 15 min

3 grams of sugar when bottled

4 grams of fine grained oak during fermentation

Comment: instead of fermenting and storing on oak casks I added some oak during fermentation to get a better flavour. This should add to a more historical aspect since beer was often stored in oak casks.