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Novice Homebrewer: The Second Brew Day

Batch 2 Brew Day

While I was quite pleased with my first batch, I wanted to take my second batch to another level. I felt that I didn’t have the experience to create a recipe from scratch, so I decided to use the recipe from a base beer and add something to make it my own. I again used Sam Calagione’s “Extreme Homebrewing” as a reference, utilizing the Dogfish Head Raison d’Etre as the base beer. I have been fascinated by this beer for such a long time, and I wondered how I could twist it to make my own original beer.

The Brew Pot For Batch 2

Growing up, my mother was always a fan of mincemeat pie. Therefore, at every holiday function, mincemeat pie made an appearance. Blending a family tradition with a go-to beer of mine, I decided to take a beer that already had raisins in it and add some molasses to mock the taste of mince pie. As a guide, I used the amount of molasses prescribed in the A-Z Brown Ale (my first batch) and added it to the Raison d’Etra receipe contained in the homebrewing book.

The Raisin Puree

I learned greatly from my first brewing experience, and I did not have a boil over with this second attempt. Seeing as this batch yielded six gallons instead of five gallons, I considered that a feat in and of itself. I enjoyed using a blender for the raisins, and I snacked on the leftovers the entire time (while drinking beer too!). Finally, the ingredients called for 1/2 packs of two of the three variations of hops, but I couldn’t contain myself from throwing a few extra pellets in every few minutes. Basically, I think this would have made Sam proud, as I was continuously hopping this beer. While brewing, I decided on the name for the beer: All Minced Up. It is a play off of the 311 song “All Mixed Up” and incorporates the mince aspect of the beer.

When I bottled this beer, I used my new siphon that I purchased from Mr. Steve’s in Camp Hill. It greatly aided in removing the beer from the carboy and into the bottling bucket. I also snipped off a piece of tubing to attach between the bottling bucket and the bottling apparatus so my beer line greatly shortened. As the beer is sitting in the bottle waiting to be imbibed, I am getting more and more impatient to try it, as it is my first beer with a varied recipe.

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Written by Jeff Kupko

Jeff is a traffic engineer that loves his beer, and especially loves trying new beer. As a student at the University of Pittsburgh, Yuengling was a staple and the beginnings of liking something better than fizzy yellow water. This has evolved into an entire hobby, with Jeff keeping a blog of all of the beers he tries. Vacations most certainly involve at least one brewery or bottle shop visit to gather a region’s coveted fruits. Now, Jeff has ventured into homebrewing, and there is probably no saving him from being engulfed entirely by beer. While Imperial Stouts and IPAs rank highest in Jeff’s eyes, sours are sneaking up on those styles, and Jeff loves to try all different styles. Find Jeff Kupko on Google Plus

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