<![CDATA[Warwick Ale Shed - News]]>Sat, 21 Dec 2024 04:08:25 -0800Weebly<![CDATA[Upgrade Coming in 2021]]>Sun, 03 Jan 2021 00:13:22 GMThttp://warwickaleshed.com/news/upgrade-coming-in-2021
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​Major upgrade to brewing operations coming in 2021
]]><![CDATA[Warwick Brown Porter]]>Sun, 01 Nov 2015 22:46:04 GMThttp://warwickaleshed.com/news/warwick-brown-porter
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Brown Porter.  Roasty, chocolaty, dry.  Easy drinking 5.5% ABV.  Perfect Fall treat.
  • 10 lbs U.K. Maris Otter
  • 1 lb Brown Malt
  • 1 lb Crystal 40
  • 10 oz English Chocolate Malt (370 degrees L)
  • 1.5 oz -  Fuggles @ 60 minutes (4.1% alpha)
  • 0.5 oz -  Fuggles @ 10 minutes
  • WLP002 English Ale Yeast, no starter
Brewed 10/9/15.  Kegged 10/20/15.
]]><![CDATA[Hoppy Belgian Blonde]]>Mon, 25 May 2015 22:17:18 GMThttp://warwickaleshed.com/news/hoppy-belgian-blonde
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This Belgian Blonde emphasizes the Czech and French hops Celeia and Strisselspalt with late kettle and dry hop additions for both. The usual phenolic and spicy flavors of White Labs 550 Belgian Ale Yeast are downplayed using a cool 62 degree fermentation temperature to make ample room for a dry, hoppy finish.  Keg-conditioned with a fresh pitch of champaign yeast.

Inspired by Vinnie Cilurzo's "Yvan the Great" from Sierra Nevada's 2014 Beer Camp series.  Good stuff.  Cheers!
  • 8 lbs American Pale 2-Row
  • 3 lbs U.K. Maris Otter Malt
  • 0.25 lbs Acidulated Malt
  • 1 ounce Brewers Gold @ 60 minutes
  • 1 ounce Styrian Celeia @ 15 minutes
  • 1 ounce Styrian Celeia @ 5 minutes
  • 1 ounce Strisselspalt @ 5 minutes
  • 0.5 ounce Styrian Celeia dry hop - 7 days
  • 0.5 ounce Styrian Celeia dry hop - 3 days
  • WLP550 Belgian Ale Yeast in a 1.5 liter starter
  • Keg-conditioned with a fresh pitch of Red Star Dry Champaign Yeast and 5 oz corn sugar
]]><![CDATA[First Place in Round 1]]>Mon, 04 May 2015 03:01:05 GMThttp://warwickaleshed.com/news/first-place-in-round-1
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I entered three beers into the 2015 National Homebrew Competition this year.  The ESB was 1st place in the first round of judging focused on the N. California Region.  Not a large field in English Pale Ale category (16 entries) but still proud to have made a beer good enough to get this far.  Onto Nationals in San Diego!

Full first round results can be found here: http://www.homebrewersassociation.org/competitions/national-homebrew-competition/winners/

]]><![CDATA[Stout Giveway Saturday 3/14/15]]>Thu, 12 Mar 2015 23:26:21 GMThttp://warwickaleshed.com/news/stout-giveway-saturday-31415 ]]><![CDATA[Dry Irish Stout]]>Thu, 12 Mar 2015 06:04:15 GMThttp://warwickaleshed.com/news/dry-irish-stout
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St. Patrick's Day staple.  This dry stout is not quite as dry as the classic - Guinness or Murphy's.  But it is more dry than an oatmeal stout.

  • 7 lbs Maris Otter Malt
  • 2 lbs Flaked Barley
  • 1 lb German LIght Munich Malt
  • .25 lbs UK Black Patent Malt
  • .5 lbs American Roasted Barley (ground up fine, through a coffee grinder)
  • 2 ounces Kent Goldings @ 60 minutes
  • Wyeast 1084 Irish Ale Yeast in a 1 liter starter


149 degree single infusion mash
68 degree fermentation

OG 1.053
FG 1.014
ABV 5.1%
]]><![CDATA[XXL Simcoe]]>Sun, 01 Feb 2015 07:04:09 GMThttp://warwickaleshed.com/news/xxl-simcoe
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Imperial IPA

Simcoe hop delivery mechanism.  Made in the style of Russian River Brewing Company - mashed at 147 degrees to achieve high attenuation, generous use of Simcoe hops.
  • 11 lbs - American 2 row
  • 3 lbs Crisp Maris Otter
  • 1 lb German Munich
  • .75 lbs Carapils
  • .5 lbs Acidulated
  • 1.5 lbs cane sugar
  • Bittering Hops - Warrior and Columbus
  • Late kettle, whirlpool and dry hop - Simcoe

Original Gravity 1.082
Final Gravity 1.006
ABV 10%
Attenuation 93%

An XXL IPA.
]]><![CDATA[Patriot Pilz]]>Sun, 01 Feb 2015 02:57:59 GMThttp://warwickaleshed.com/news/patriot-pilz
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Bohemian Pilsner
  • 11 lbs German Pilsner Malt
  • 0.75 lbs Carapils
  • Czech Saaz hops
  • While Labs WLP800 German Lager Yeast
Brewed November 7th 2014.  Original gravity 1.056, final gravity 1.018.  5% alcohol by volume (ABV).  Lager at 36 degrees for eight weeks.  Kegged January 4th 2015.
]]><![CDATA[2014 Holiday Hard Cider]]>Sun, 21 Dec 2014 20:46:17 GMThttp://warwickaleshed.com/news/2014-holiday-hard-cider
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A blend of six unfiltered cider varieties including organic Gala and Honey Crisp.  Buzzbees raw unfiltered blackberry honey to create a proper balance of sweet and tart.

Fermented with White Labs WLP002 English Ale Yeast

OG 1.057
FG 1.011
6% ABV
]]><![CDATA[2014 Saison de Noel]]>Sat, 20 Dec 2014 20:35:24 GMThttp://warwickaleshed.com/news/2014-saison-de-noel
MALT
10 lbs Castle Belgian Pilsner malt
0.5 lbs Castle Belgian Aromatic malt
0.25 lbs Carafa II
0.25 lbs CaraAroma

HOPS
1 oz US Magnum
1 lb Corn Sugar
1 lb D90 Candi Syrup

YEAST
Wyeast #3711 French Saison

OG 1.067
FG 1.003
8.4% ABV
The recipe for this great holiday ale comes from Northern Brewer:
"Deceptively dark and beguilingly complex, this holiday specialty is brewed in the tradition of Belgian farmhouse ales. Unlike most saisons, intended to refresh and sustain farmers doing manual labor, this one is engineered to complement rich holiday fare and sustain you through long winter nights. A generous malt bill with highlights of butter toffee, chocolate, dark fruit, and bread tangles with the earthy, spicy funk of Wyeast’s French Saison strain and a single addition of bittering hops to strike an evolving balance. The porter-like color tricks your palate into expecting burnt, roasty notes and perhaps even a full body, but the reality that hits your mouth is a lean, attenuated beer with a snappy, estery, slightly tart edge and a warming, peppery finish."

No spices here - all the complexity comes from malt, yeast, and brewing technique!
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