Fingernail Ginger Ale #51

Fingernail Ginger Ale #51

Style - American Pale Ale

Grains:
10# 2-row
1# crystal 40L

Hops:
0.5 oz Yakima Magnum 60 min
0.5 oz Perle 10 min

Ginger:
6 oz. 60 min
2 oz. 10 min

Yeast:
US-05

Mash @ 150F for 60 min

OG = 1055
IBU = 36
FG = 1010
ABV = 5.9%

Kegged: 3/10/09

Bitter Renny #50

Bitter Renny #50

Style - Ordinary Bitter

Grains:
8# Marris Otter
0.25# Carastan Malt
0.06# Black Patent Malt

Hops:
1.0 oz EKG 60 min
1.0 oz EKG 15 min

Yeast:
S-04

Mash @ 150F for 60 min

OG = 1038
IBU = 27
FG = 1011
ABV = 3.5%

Kegged: 3/12/09

Denny's Rye IPA #49

Denny's Rye IPA #49

Style - Imperial India Pale Ale

11# 2-row
3# Rye Malt
1.25# Crystal 60L
0.5# CaraPils
0.5# Wheat Malt

1 oz Mt. Hood FWH
1.0 oz Columbus 60 min
0.25 oz Mt. Hood 30 min
0.25 oz Vanguard 30 min
1.25 oz Mt. Hood 5 min
1.25 oz Vanguard 5 min
1 oz Columbus DH

Yeast:
US-05

Mash @ 152F for 60 min
No Irish Moss.

OG = 1075
IBU = 83
FG = 1015
ABV = 8.0%

Note to self

Start recording the darn ABV and FG values!

Yeasts

I've decided I need warmer temps than winter basement 60F for Belgian yeasts.

I'll stick with cooler strains like US-05 (59F - 75F). Maybe something even cooler, now that I see the strain's temp range.
Might be looking at a Cali Common strain at this temp.

Guess I'll try an IPA with this strain soon.