Okie Crowe’s first beer-making class at The Food Theater on Saturday, March 23, 2013 was a blast!  The sold out brew session had a fun crowd willing to get hands on during the brewing process.  Class members assisted Okie Crowe brewmeister, Gary, in making a Honey Basil Pale Ale using an Okie Crowe two gallon homebrew beer kit (only available through Okie Crowe direct currently).  Attendees sampled a variety of beers Gary homebrewed using the beer kit, including American Pale Ale, Honey Basil Pale Ale, American Brown Ale, and Irish Stout beers.  The deliciously talented Helen Pals, host of The Food Theater, prepared a variety of culinary delights to cleanse the palate between brews.

 

American Pale Ale

Grains

3.4 lbs. U.S. 2-Row Malt

1.6 oz. Carahelle Malt

3.2oz. Caravienne Malt

Add crushed grains to grain bag and steep in 3 gallons of water in a 4 gallon or greater pot at 150⁰F.  Place lid on pot.

Remove grains after 1 hour and begin 60 minute boil with lid off.

Hops

0.2 oz. Columbus Boil in wort for full 60 minutes
0.2 oz. Cascade Boil in wort for final 15 minutes
0.2 oz. Cascade Boil in wort for final 5 minutes
0.2 oz. Cascade Add to wort at end of boil
Remove pot from heat, place in ice bath until wort reaches 65⁰F (stir wort to speed cooling).
When wort is cool, pour it over a strainer into a sanitized 2-gallon sanitized bucket.
Sprinkle Fermentis Safale S-05 dry ale yeast over wort, place lid with airlock on bucket.
Store fermenting beer in a cool place, maintaining a fermentation temperature between 65⁰F and 72⁰F.
After 3 – 4 weeks of fermentation, bottle beer in 16 oz. Pet bottles.  Add 7 carbonation drops to each bottle before filling.  1 batch of beer should fill 10-12 bottles.

 

Honey Basil Pale Ale

Grains

3.4 lbs. U.S. 2-Row Malt

4.8 oz. Victory

4.2oz. Carapils

Add crushed grains to grain bag and steep in 3 gallons of water in a 4 gallon or greater pot at 150⁰F.  Place lid on pot.

Remove grains after 1 hour and begin 60 minute boil with lid off.

Hops

0.3 oz. Columbus Boil in wort for full 60 minutes

Herbs

0.3 oz. scored basil leaves Boil in wort for final 5 minutes
0.3 oz. scored basil leaves Add to wort at end of boil
Remove pot from heat, place in ice bath until wort reaches 65⁰F (stir wort to speed cooling).
When wort is cool, pour it over a strainer into a sanitized 2-gallon sanitized bucket.
Sprinkle Fermentis Safale S-05 dry ale yeast over wort, place lid with airlock on bucket.
Store fermenting beer in a cool place, maintaining a fermentation temperature between 65⁰F and 72⁰F.
After 3 – 4 weeks of fermentation, bottle beer in 16 oz. Pet bottles.  Add 7 carbonation drops to each bottle before filling.  1 batch of beer should fill 10-12 bottles.

American Brown Ale

Grains

4 lbs. U.S. 2-Row Malt

3.2 oz. Caramunich I Malt

3.2oz. Chocolate 420⁰L Malt

1.2 oz. Crystal 60⁰L Malt

1.6 oz. Victory Malt

Add crushed grains to grain bag and steep in 3 gallons of water in a 4 gallon or greater pot at 150⁰F.  Place lid on pot.

Remove grains after 1 hour and begin 60 minute boil with lid off.

Hops

0.2 oz. Horizon Boil in wort for full 60 minutes
0.4 oz. Simcoe Boil in wort for final 15 minutes
0.6 oz. Simcoe Add to wort at end of boil
Remove pot from heat, place in ice bath until wort reaches 65⁰F (stir wort to speed cooling).
When wort is cool, pour it over a strainer into a sanitized 2-gallon sanitized bucket.
Sprinkle Fermentis Safale S-05 dry ale yeast over wort, place lid with airlock on bucket.
Store fermenting beer in a cool place, maintaining a fermentation temperature between 65⁰F and 72⁰F.
After 3 – 4 weeks of fermentation, bottle beer in 16 oz. Pet bottles.  Add 7 carbonation drops to each bottle before filling.  1 batch of beer should fill 10-12 bottles.

Irish Stout

Grains

2.6 lbs. 2-Row Malt Pale Malt

3.6 oz. Roasted Barley

1.3 oz. Chocolate 420⁰L Malt

1.6 oz. Crystal 60⁰L Malt

Add crushed grains to grain bag and steep in 3 gallons of water in a 4 gallon or greater pot at 150⁰F.  Place lid on pot.

Remove grains after 1 hour and begin 60 minute boil with lid off.

Hops

0.4 oz. Target Boil in wort for full 60 minutes
0.1 oz. East Kent Golding Boil in wort for final 15 minutes
Remove pot from heat, place in ice bath until wort reaches 65⁰F (stir wort to speed cooling).
When wort is cool, pour it over a strainer into a sanitized 2-gallon sanitized bucket.
Sprinkle Fermentis Safale S-05 dry ale yeast over wort, place lid with airlock on bucket.
Store fermenting beer in a cool place, maintaining a fermentation temperature between 65⁰F and 72⁰F.
After 3 – 4 weeks of fermentation, bottle beer in 16 oz. Pet bottles.  Add 7 carbonation drops to each bottle before filling.  1 batch of beer should fill 10-12 bottles.

 

With the success of Okie Crowe’s first beer-brewing class, discussions for a summer or fall class are already underway!  Please be sure to check out all the other great classes at The Food Theater in the meantime!  Helen’s class schedule is available at http://www.thefoodtheater.com.  Feel free to “like” The Food Theater on Facebook too.

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