Sandy Creek Belgian Blonde by Burnt Stone Brewing – Athens, GA

Burnt Stone Brewing – Athens, GA

This brewery is still alive and well in Athens, Ga but has become Copper Creek Brewing.  The recipes presented here are from 2001.  The original brewery was an extract brewery, with a modified mash tun added at a later date.  The recipes presented here for Burntstone are extract based but we have added to each recipe a conversion for grain to extract you can use if you want to re-create these as all-grain formulations.

The original brewer, Matt Buley is still manning the kettle.  He worked with John Gayer at Blind Man Ales when it was open in the mid to late 90’s and also was a partner in one of Athens home brew stores, Normal Brew, opened in 1994 in the Normal Town area of Athens, Georgia off Prince Avenue.  Copper Creek rotates 39 beer styles year round.  If you can plan it, make sure to stop by Copper Creek the first Wednesday of each month for an English Cask tapping!  Tuesday you can order $2 house brews – just another reason to stop by Copper Creek and check out Matt’s creations on Washington Street in Athens.

Sandy Creek Belgian Blonde

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This recipe was created in an attempt to produce something like a Belgian White with less phenol character and require less wheat.  It ferments dry, with emphasis on its spicy character.

Original Gravity: 1050 (12.5 P)

Final Gravity 1009 (2.25 P)
IBU: 21.4

Yield: 5 U.S. gallons

Extract version

  • 3.3 pounds Munton’s XL malt extract syrup OR 2.6 pounds XL DME
  • 2.5 pounds Dextrose
  • Pilsner malt 1/3 pounds
  • Wheat malt 7 oz
  • Carahell 1 oz

NOTE: You can generally substitute 1.9 pounds of 2 Row base malt grain for 1 pound of XL Dried Malt if you want to make an all grain version of the beer.
Burntstone would do a mini mash – Mash grain at 148 F for 40 minutes and then raise temp to 150 for 30 minutes and then 152 for 20 minutes.  At home you can do this in your boil pot with a grain bag in 2-3 gallons of water as you would normally do with an extract recipe. After the mini-mash, remove grain, then add malt extract, fill kettle to 6 US gallons and bring to a boil.

Hops

  • Northern Brewer ½ oz for 60 min and 19 IBU – add as a first wort hop addition as you fill the kettle
  • Saaz 1/6 oz for 15 min and 1.2 IBU
  • Coriander spice, crushed – 2 oz for 15 min
  • Saaz 1/2 oz for 5 min and 1.2 IBU
  • Coriander spice, crushed – 2 oz at the whirlpool at the end of the boil

Yeast – cool wort as quickly as possible and pitch Wyeast 1388 Belgian Strong Ale

Ferment at 68 F until Kraeusen drops and leave in the fermenter for 2 more days before transferring to a secondary carboy (6 – 8 days total). Age 1 to 2 weeks in the secondary and bottle/keg.

Burnt Stone Brewing | The Lost Beers

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Funky Buddha Sweet Potato Casserole Strong Ale Arrives Sept 1

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Drop the dressing and ditch the pumpkin: Sweet Potato Casserole Strong Ale is debuting in 4-pack, 12 oz bottles and on draft starting on September 1.

Funky Buddha’s September through November seasonal is fresh out of the oven and ready to party. This fall treat is just like moms used to make – only if moms had penchant for gooey marshmallow, fall spices, and gobs of sweet potato cavorting in one sinful glass. It clocks in at 7.9% ABV.

SPC will go on sale at Funky Buddha Brewery at noon on September 1 for $11.99 per 4-pack. It will also see full state distribution through Brown Distributing starting that week. Expect SPC to arrive in all major retailers including Total Wine, Whole Foods Market, ABC Fine Wine & Spirits, The Fresh Market, Trader Joe’s, and select Publix locations.

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Chit’s India Pale Lager

A medium bodied IPL with a fresh citrus hop character, brewed with lager yeast!!! If you do not have lagering abilities then use your favorite ale strain to make a perfectly nice ale version.

OG 1054 (13.4 P)
IBU 51
Yield 5 US gallons

All Grain Version

  • American Pilsner malt 8 1/2 pounds
  • Munich malt ¼ pound
  • Gambrinus Honey Malt ¼ pound
  • Crystal 30 L ½ pound
  • Chocolate malt 1 oz

Extract version – substitute 6.6 pounds XL malt extract syrup  OR use 5.25 pounds XL DME

Mash grain at 151 F for 60 minutes.

Extract version – in boil pot, steep specialty grains in water at 150F for 30 min. Remove grain, then add malt extract, fill kettle to 6 US gallons and bring to a boil. Look for a target gravity of 1045 (11.1 P)

HOPS – Total boil time is 90 minutes.

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  • Nugget ¾ oz for 60 min for 33.8 IBU
  • Cascade 2/3 oz for 30 min for 8.9 IBU
  • Cascade 1 1/8 oz for 10 min for 8.7 IBU

YEAST – cool wort as quickly as possible and pitch Wyeast 2124 Bohemian Lager.  If you do not have lagering capabilities us Wyeast 1056 or White Labs 001 to make a clean ale version of this beer.

FERMENT – For Lager Yeast: Start Fermentation at 68 F until Kraeusen develops and then drop temp to 50 F until the fermentation ends (around 12 days). Warm to 68F and leave for 2 days. Drop temp by 3-5 F per day until 33F is reached. Lager for 1 to 2 months before bottling or kegging.

For Ale Yeast: Ferment at 68 F until signs of fermentation are complete. Rack to secondary carboy and age 2-3 weeks and then bottle or keg.

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Terrapin Beer Co. Creates Ultimate Survival Kit

August 20, 2015 – Athens, GA

Finally, a survival kit for any situation imaginable! Terrapin Beer Co. has created the ultimate IPA Survival Kit to sustain the hopheadiest of both backyard and backwoods adventurers. With four IPAs included, the IPA Survival Kit contains all the tools needed for a craft beer lover to be prepared for anything.

IPA Survival Kit

The IPA Survival Kit contains all three of Terrapin’s year-round IPAs: RecreationAle, HI-5, and top-seller Hopsecutioner. Rounding out a solid set of gear is the kit-exclusive Krunkles Down Under, a South Pacific IPA brewed with nine hops from Australia and New Zealand. The recipe for Krunkles Down Under was discovered recently by a Terrapin explorer and is rumored to have been developed by intrepid hop hunter and legendary brewer Krunkles.

Terrapin is no stranger to the legend of Krunkles. A man of mystery and artful dodger of any relationship that could jeopardize his true identity, Krunkles’ existence has never been verified. However, artifact after artifact and clue upon clue has Terrapin convinced they’re just one step behind him. The recovery of the Krunkles Down Under recipe is just another piece of proof that keeps them hot on Krunkles’ trail.
The IPA Survival Kit includes three each of:

  • RecreationAle Session IPA:  4.7% ABV, 42 IBU
  • HI-5 California-style IPA: 5.9% ABV, 80 IBU
  • Hopsecutioner IPA: 7.3% ABV, 71 IBU
  • Krunkles Down Under South Pacific IPA: 6.5% ABV, 80 IBU

Krunkles Down Under is available exclusively in the IPA Survival Kit!

Terrapin’s IPA Survival Kit is packaged as a variety 12-pack of 12 oz. cans and is shipping now to the brewery’s full distribution footprint. Look for it on a shelf near you soon!

SweetWater Release new Fall Seasonal Hash Brown

hash-brown1-203x300(press release) ATLANTA  – The brewers at SweetWater fired up the skillet to 420º, tossed in a sizzling malt concoction of 2-row, Wheat, Pale Chocolate, Cara-Brown, and Midnight Wheat, then added in a hefty dose of hop hash and other dank-ish-ish-ish fixin’s to create their new fall catch-and-release seasonal, Hash Brown.   Not your typical brown ale, this brew’s resiny, citrusy hops spice up this roasty and rich, lighter bodied brown.   Lighting up shelves starting August 18, Hash Brown is SweetWater’s second hash brew, joining Hop Hash, a year-round brand released in late 2014.

For both Hash Brown and their acclaimed Hop Hash, the brewers work with SweetWater’s hop suppliers to dig deep into the pelletizers, scrape ‘em clean, and gather bricks of the leftover pure hop lupulin goodness.  They are harvesting a very concentrated form of hop resin, also known as hash, to cook up this growing series of brews that deliver a pungent punch to the palate.  “Hash is concentrated, danky deliciousness,” explains SweetWater’s head brewer Nick Nock.  “It’s the leftover resin that escaped from the hop cones going through the pelletizer, which is all too often ignored and left unused.   But we’ve created some killer brew recipes using this sticky and potent by-product; it’s been a blast to experiment with.”

While Hop Hash is a double IPA with a big ABV to match the heavy hoppiness, Hash Brown delivers a huge hop forward you’d expect from the aroma, but with a lighter malt bill and 6.2% ABV — this is one that’s easy to go back to for seconds and thirds!  Almost burgundy in color with a creamy head, this attractive ale comes in at 60 IBUs.

Hash Brown will be available in 6-packs of 12 oz. bottles, in cans available exclusively within the fall TackleBox variety 12- pack, and on draft through the fall season.   For details on Hop Hash and all of SweetWater’s lip-smackin’ lineup, visit www.sweetwaterbrew.com.

Grains: 2-Row, Wheat, Pale Chocolate, Cara-Brown, Midnight Wheat

Hops: Mandarina Bavaria, Bravo, Hop Hash

ABV: 6.2% IBU’s: 60

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