Gowanus Brewery

Nut Brown Ale by Jeremy
January 20, 2008, 12:00 am
Filed under: beer, brewing, brown ale

Barry got rocking and rolling on his Nut Brown Ale last week, a Christmas gift from his girlfriend that I think she got from Beer-wine.com. It is a True Brew Maestro Series beer and has some crazy ingredients. Well, maybe crazy’s the wrong word, but I got a kick out of it anyway. It included liquid and dry extracts, brown sugar, Fuggle hops, and a great specialty grain bill: Chocolate, Dark Cyrstal, and Roasted Barley.  Can’t wait to try this one!

With the exception of the finale, Barry’s not doing anything special in brewing this beer. He’s following a standard extract brew method, but, instead of bottling, he’s kegging it.  We haven’t kegged beer before, so I don’t know what to expect.  We haven’t even really done our homework on it yet, but we do have all the hardware.  I’ll run down our keg set up some time soon, just as soon as we get it all set up.

Brown sugar adjunct.  Awesome!

So I brewed some beers and stuff by bsims
December 12, 2007, 12:51 am
Filed under: beer, brewing, brown ale, recipe

So I guess I’m the other half of Gowanus Brewery…and I like to think I taught Olde Nash everything he knows, ok not really, but I will take credit for getting him excited to brew some great gowanus beers…

Up to this point I have brewed 5 beers, 3 of which are still fermenting. Over the next few weeks I will attempt to lay out the recipes and methods for brewing each one. By the way this is my first blog of any sort ever, yeah, thanks.

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Barry’s Beer #1 4-3-07 Phyrst Batch (English-style Brown Ale)

1.5 gallons cold water

1 lb malted barley crushed

Place grain in muslin bag in water and bring almost to boil. Take off heat. Let seep 5 mins. Remove bag.


6.6 lbs amber liquid malt extract

1.5 oz fuggles hops (pellets)

Bring to boil for 30 minutes. Take off heaat. Let cool 15 minutes.

At this point I added the wort to enough cold water to make a little more than 5 gallons. The water was too cold and I couldn’t pitch the yeast until I brought up the temp via a hot water bath. I realize this is totally backward and am kind of embarrassed to admit it. After about 3 hours the temp was right and I pitched the yeast. Starting specific gravity – 1.037

primary fermentation (plastic bucket, airlock)- 4 days

secondary fermentation (glass carboy, airlock) – 15 days, specific gravity 1.006

Primed .75 cup of sugar, bottled – 7days until first opened on May 1st

yielded 53 bottles, Alcohol by Volume – 4.2%

Nice dark amber color, a little heavy on the aftertaste, and the alcohol part seemed to work and friends seemed to enjoy drinking it especially during Detroit Red Wings playoffs games, they went quickly which I guess is good.
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Barry’s Beer #2 10-1-07 Indians Pale Ale (Hophead IPA)

I first want to say that I brewed this beer as the MLB regular season ended to bring good luck to the Cleveland Indians’ playoff run. My hope was to crack it open for the first game of the world series and watch the Indians bring home their first world series since 1948. It did help them beat the Yanks at least.

2 gallons cold water

1lb munich malted barley

.5 lb carafoam malted barley

.25 lb crystal malted barley

(had to crush myself – used nalgene bottle and metal pot as mortar/pestle)

Place grains in muslin bag and bring to 154 degrees . Take off heat and let seep 20 minutes. Remove bag.


7 lbs light dry malt extract

1.5 oz Chinook hops (pellets)Boil for 30 minutes. Boiled over on me a little in the first 5 minutes and I added .5 oz Cascade hops and .5 oz Hallertau (pellets) in attempt to compensate for the loss.


.5 oz Chinook hops (pellets)

one 2 oz Cascade hop plug (tied in muslin bag)

Boil for 15 minutes. Add 1 teaspoon Irish Moss. Boil for 10 minutes.


two 2 oz Cascade hop plugs (tied in muslin bag)

Boil 5 minutes. Take off heat. Remove all muslin bags.

At this point I added the wort to enough cool water to make almost 6 gallons in primary fermenter. I cooled in an ice bath for a half hour, but it was 4am by that point. I then let the wort cool in the primary fermenter covered with an airlock for 14 hours until cooled until proper temperature to pitch yeast. Again, obviously not the preferred method, but this is a learning process right?

Primary fermentation (plastic bucket, airlock) – 7 days

Secondary fermentation (glass carboy, airlock) – 15 days

Primed .75 cup of sugar, bottled – 8 days until first opened on October 30th

Yielded 50 bottles, Alcohol By Volume – 4.4%

Crisp golden amber color, strong hoppy flavor, bit of an aftertaste, but solid. Intoroduced at work with some rugby playing real beer drinkers and they loved it. My lil’ sister and her friends, all freshman in college, hated it which also made me feel good. The final seal of approval came when my gorgeous girlfriend Alex threw me a surprise birthday party and my friends threw back around 25 bottles and finished the batch while waiting to surprise me. It does seem the hardest part about brewing is keeping enough for yourself. The real beer drinkers couldn’t stop telling me how much they liked it and thus I was convinced I must start brewing at a greater rate.

So I bought a lot more equipment and currently have three batches in their secondary fermentation right now, ready to be bottled about a week before Christmas, and hopefully given out as presents, though transporting 15 gallons of beer from Brooklyn to Kalamazoo, Michigan might be tricky.

Currently fermenting is a British Bitter (my pop’s favorite beer), and American Wheat (after my favorite Beer, Oberon, from Bell’s Brewery – http://www.bellsbeer.com), and an Amber Ale (a Phat Tyre clone). Thanks for listening or reading or whatever. Peace.

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