Barley's Brew: California Dreamin' - ARCHIVED

Barley's Brew: California Dreamin' Recipe
$23.39
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Wind blowing through my hair. Top down, my snout filled with the wonderful aroma of salty air from my left, orange groves from my right. The sky illuminated in magnificent hues of fiery red and crimson. Blasting north along Highway 1, losing myself in the beauty of the fading light. That’s my idea of a perfect California evening.

This California Dreamin’ recipe is my idea of the perfect California beer. The oats gives this brew a nice creamy mouthfeel, while the vanilla beans and orange peel give this light golden brew the perfect amount of sweetness to instantly transport you to those warm West coast days and nights.

10% of each California Dreamin’ recipe sold will be donated to the Humane Society of Southern Arizona. In honor of Barley, who was once a homeless pup himself, our goal at Mr. Beer is to use Barley’s homebrew recipes to benefit homeless animals in need in our local community. Delicious beer for a great cause… what more could you ask for?

 

RECIPE INCLUDES:

  • 1 Can Canadian Blonde Brewing Extract
  • 1 Packet Dry Brewing Yeast (under lid of Brewing Extract)
  • 1 Packet Brewmax DME - Pale
  • 2 Muslin Hop Sacks
  • 2 Packets No-Rinse Cleanser

YOU PROVIDE:

  • 2 Navel Oranges
  • 1 Vanilla Bean Pod
  • 1/2 Lb Oats
  • 1/4 Cup Vodka

 

Additional Information


MAKES APPROX. 2 GALLONS OF BEER IN ABOUT 3 WEEKS.

OG:1.042 (approx.) -- FG: 1.010 (approx.)

Suggested lager time is 1-2 weeks.

Flavor: Fruity

ABV (alc/vol): 4.1%

SRM (Color): 2

IBU (Bitterness): 13

STEP 1: SANITIZING



Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)


NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER. 

STEP 2: BREWING



Brewing beer is the process of combining a starch source (in this case malt extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation. 

  1. Place the 1/2 lb of oats into the first hop sack, tie it closed, then trim away excess material.
  2. Remove the yeast packets from under the lid of the can of Brewing Extract, set aside, then place the unopened can in hot tap water.
  3. Using a measuring cup, pour 6 cups of fresh water into your clean 3-quart or larger pot. Put your brew pot on medium-high heat and bring the water to a boil. 
  4. Once your water has achieved a boil, remove the brew pot from the heat and carefully lower your oat sack into the water.
  5. While your oats are steeping, prepare your orange and vanilla bean mixture. Start by peeling the two oranges (you just want the peel, none of the flesh so don’t scrape too deep) and splitting/scraping the vanilla beans from their pod. To do so, cut the vanilla pod in half, and then carefully scrape the flesh out of the center of both sides using your knife. Place both the orange peels and vanilla beans into a clean jar and pour in the 1/4 cup of vodka. Place this jar in a cool, dry location (where your fermenter will sit is fine) for 1 week. You will add this mixture to your fermenter later.
  6. Using your brew spoon, carefully give your oat sack a swirl a few times, then remove and discard. Bring your now creamy water to a boil by placing the brew pot back onto medium-high heat. Once you have a boil, remove from heat.
  7. Open the can of Brewing Extract and BrewMax DME and pour the contents into the hot mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called wort. 
  8. Fill keg with cold tap water to the 4-quart mark on the back. 
  9. Pour the wort into the keg, and then bring the volume of the keg to the 8.5-quart mark by adding more cold water. Stir vigorously with the spoon or whisk. 
  10. Sprinkle the yeast packet from under the can of Brewing Extract, then screw on lid. Do not stir. 
  11. Put your keg in a location with a consistent temperature between 68°and 76° F and out of direct sunlight.  Ferment for 7-14 days. 
  12. At the 1 week mark, sanitize your second hop sack, place the contents of the orange, vanilla bean, and vodka jar into the hop sack, pouring over the top of the keg so that the vodka enters to keg. Tie the hop sack close and gently lower into your fermenter. This will remain for the duration of the fermentation.


After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface. 

Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal. Complete fermentation will take approximately 2 weeks. 

After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process. 

Step 3: BOTTLING AND CARBONATING



Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)

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