Northwood Brury

Clone EPA #92

2011-12-06T19:30:00.001-05:00

Clone EPA #92

6# LME (half before boil, half at 15 min left)
1# Belgian carapils

0.5 oz Millenium - 60 min
0.5 oz Perle - 30 min
1.0 oz Cascade - 15 min
1.75 oz Cascade - 0 min

US-05

Water

2011-12-05T20:33:00.002-05:00

That is NOT some high quality H2O.

Had to dump #89 and #90. I believe it's because of the water quality when I brewed. I've had this problem before with August beers. I think it's the chloramine in the municipal water. It's happened a few years in a row now.

I brewed #91 with Kroger water (gallon jugs). Turned out fine.

Fingernail Ginger Ale #91

2011-12-05T20:31:00.002-05:00

Fingernail Ginger Ale #91

6# LME
1# C40L

60 min hops
15 min hops
5 oz grated ginger

US-05

Holy Hop Harvest, Mr. Hat!

2011-09-27T21:15:00.002-04:00

2.5# wet Cascade hops picked today. Only picked about a third. Another third is too brown to pick. Gonna pick the last third soon.

UPDATE:
Dried = 8.75 oz Cascade.
Plus 0.75 oz mixed from the Girard Hopyard.

UPDATE #2:
Ended up with 1# Cascade from the Mosquito Hopyard.

Modus Operandi IPA #90

2011-08-08T22:32:00.004-04:00

Modus Operandi IPA #90

12# Maris Otter

Mash at 147F

0.5 oz Millennium - 60 min
1.0 oz Centennial - 15 min
1.0 oz Homegrown Cascade - 5 min
1.0 oz Homegrown Cascade - 0 min
1-2 oz Centennial - Dry Hop

Wyeast 1332 Northwest Ale

OG: 1076
IBU: 70
FG:
ABV:

NOTES:
Only got 3.5 gallons post-boil.

Mulberry Belge #89

2011-07-13T21:30:00.002-04:00

Mulberry Belge #89

12# Pils
1# Dark Munich
2 oz C120L
4 oz Chocolate Malt

Mash at 151F

0.25 oz Warrior - 60 min
0.5 oz Hallertauer - 15 min
1.0 oz Cascade - 15 min

Wyeast Belgian Strong

OG: 1086
IBU: 34
FG:
ABV:

NOTES:
Added 7# homegrown mulberries into secondary at 9 days.

Renny's Roggen IPA #88

2011-02-13T11:06:00.003-05:00

Renny's Roggen IPA #88

11# 2-row
3# Rye flakes (no rye malt in stock)
1.25# C60L
0.5# Carapils
0.5# wheat malt

Mash at ?

1 oz Mt. Hood - FW
1 oz Columbus - 60 min
0.5 oz Mt. Hood - 30 min
1.5 oz Mt. Hood - 0 min
1.0 oz Columbus - DH

Starter of Denny's yeast.

OG:
IBU: 95
FG:
ABV:

Notes:

Munich IPA #87

2011-02-13T11:04:00.004-05:00

Munich IPA #87

13# Light Munich

Mash at 152F

1 oz Millenium - 60 min
1 oz Cascade - 20 min
1 oz Palisade - 10 min
2 oz Cascade - 0 min
1 oz Centennial - DH

Starter of Denny's yeast. (With some dead Pacman yeast mixed in. Tried getting some of that going in a starter, but it was 6 months expired.)

OG:
IBU: 84
FG:
ABV:

Notes:

Fingernail Ginger Ale #86

2010-10-17T17:38:00.005-04:00

Fingernail Ginger Ale #86

10# 2-row
1# C40L

0.50 oz Chinook - 60 min
0.50 oz Crystal - 10 min

Safale T-58 (Belgian strain)

OG = 1056
IBUs = 30
FG =
ABV =

Notes:
8 oz fresh grated ginger - 60 min
2 oz fresh grated ginger - 0 min
Maybe more before bottling?!

Renny's Roggen IPA #85

2010-10-17T17:35:00.003-04:00

Renny's Roggen IPA #85

11# 2-row
3# Rye Malt
1.25# C60L
0.5# Carapils
0.5# Wheat Malt

1.00 oz Mt. Hood - FWH
1.00 oz Columbus - 60 min
0.50 oz Mt. Hood - 30 min
1.50 oz Mt. Hood - 0 min
1.00 oz Columbus - Dry Hop

Denny's Fav 50 (Wyeast 1450)

OG = 1066
IBUs = 80
FG =
ABV =

Notes:

Black Cascadian Ale #84

2010-10-04T18:41:00.004-04:00

Black Cascadian Ale #84

7# LME
0.5# C80L
0.5# Carafa III
0.25# Chocolte Malt
1.0# Cane Sugar

0.75 oz Columbus - 60 min
1.50 oz Cascade - 20 min
1.50 oz Cascade - 10 min
1.00 oz Cascade - 0 min
1.00 oz Cascade - Dry Hop

Safale US-05

OG = 1063
IBUs = 60
FG =
ABV =

Notes:
Same as the Centnnium Falcon - no chiller used.
All the Cascade hops are from the Mosquito Hopyard.
Didn't add the sugar (10 oz Belgian candi + 6 oz cane) until one week later. Dissolved it in boiling water first.
I think I'll dry hop with some of the Hopyard's Centennial, too.

SPOILED AND DUMPED. :(

Centennium Falcon #83

2010-10-02T17:42:00.002-04:00

Centennium Falcon #83

12# 2-row
1.0# Crystal 40L

1.25 oz Centennial - 60 min
1.25 oz Centennial - 20 min
1.25 oz Centennial - 10 min
1.00 oz Centennial - 1 min
1.50 oz Centennial - Dry Hop

Safale US-05

OG = 1060
IBUs = 86
FG =
ABV =

Notes:
Didn't use a chiller at all on this one. Left it in the cool night for a few hours, then overnight in the basement.

2010 Hop Harvest #2

2010-09-01T18:40:00.001-04:00

Cascade 1# 11oz -> 6.5oz
Centennial 3.5oz -> 1oz

Happy Birthday, Nedward

2010-08-23T13:17:00.003-04:00

Nedward Flanders is two years old today!
Check it.

Today the solventy taste is dissipated.
Aroma: Definitely has the horse hair aroma. No hops.
Appearance: Orange. Good head retention. (Quickly force-carbed in a plastic bottle.)
Taste: Not a lot of sour. Touch of sweet. Not bitter.
Palate: Dry, astringent?
Overall: Sticks with ya some. Makes ya wonder if it's too funked. Maybe it is and MAYBE IT IS. But in a good way. Might have to bottle some and see what that does.

2010 Hop Harvest #1

2010-07-11T13:57:00.001-04:00

Picked 3.5 oz Cascades from the Mosquito Hopyard a couple weeks ago.

2010-06-21T15:06:00.002-04:00

After fermenting the Rauchbier in the kegerator, the kegerator stopped working.

Girard Hopyard 2010 #2

2010-06-04T16:20:00.006-04:00

Planted some new Cascade 'zhomes from the Mosquito Hopyard.
And moved the Centennial over to the dead/never grew Goldings area.
Then I added mulch on each plant.

Here's a "map" of the yard. X means there's a plant growing.

	_XXXXXXXXX		Cascade
Centennial	__XXX	X__XX	Chinook
		XXXXX	Zeus

Mulberries!

2010-05-24T23:33:00.002-04:00

All around the mulberry bush....
I picked 2.5# last night. And there's many more to go!
Wondering what style or yeast I should use this year.
Thinking Belgian....

...and 3# more equals 5.5#. gonna be a berry-y one.

Perry #82

2010-05-13T21:46:00.002-04:00

Perry #82

5 gal (20 one quart bottles) of Gerber Pear Juice
1 tsp Fermax yeast nutrient

One sachet of Nottingham Ale yeast

OG = 1055
FG =
ABV =

Girard Hopyard 2010 #1

2010-05-13T00:40:00.002-04:00

Still 14 out of 26 rhizomes active.
Need to get some borders around them to keep the gardener from mowing them.

Here's a "map" of the yard. X means there's a plant growing.

Centennial	_XX_X	_XX_X	Cascade
Golding	_____	X__XX	Chinook
		_XXXXX	Zeus

It's the same as last year. So no surprises. The tallest one is the back corner Cascade at about 3 feet!

Due Date Brew Day!

2010-04-29T12:59:00.011-04:00

Today's Mathilde's due date. But I'm still waiting for her, so I brewed up some experimental half batches.

Gose #79 (3 gallons)

2.50# wheat malt
1.00# pils
0.75# sauer malt
0.25# flaked oats

0.25 oz spalt from the Mosquito Hopyard - FWH
0.25 oz saaz - 45 min (was only a 45 min boil)

1/8 tsp Salt - 5 min
0.25 oz Coriander Seed - 5 min

White Labs Hefe IV

OG = 1038
IBUs = 20
FG = 1009
ABV = 3.8%

NOTES:
Mathilde was born on Friday night, and I totally spaced Thursday night, so I didn't pitch this until Saturday around 6 pm! Should be ok. Smells great on 5/5.
5/13: Tastes real good. The salt is really in the background. No way you'd guess it.
------------------

Berliner Weisse #80 (3 gallons)

2.06# pils
1.50# wheat malt

0.75 oz saaz - MH

15 min boil

Wyeast 1338 European Ale
Lactobacillus Delbrueckii (Wyeast Labs #4335) (Added to Secondary)

OG = 1032
IBUs = 7
FG =
ABV =

NOTES:
Not gonna do the lacto pitch. Only just threw in the ale yeast on 5/5. Wort smelled a little tangy, hoping it's ok. If not, oh well.
------------------

Rauchbier #81

4.00# rauchmalz
1.00# c40l
1 oz roasted barley

0.50 oz hallertauer - FWH

Wyeast 2206 Bavarian Lager
Will ferment at my serving temp. ~57F

OG = 1051
IBUs = 15
FG = 1012
ABV = 5.1%

NOTES:
Put this into a carboy on 5/1 and then into the chegerator. Cooled to about 55F and then pitched yeast on 5/3. Seems like it's chugging away just fine.
5/13: Smoky, but thin. Wondering if that will clear up with some carb.

Centennium Falcon #78

2010-03-27T15:30:00.003-04:00

Centennium Falcon #78

12# 2-row
1.0# Crystal 40L

1.00 oz Centennial - 60 min
1.25 oz Centennial - 20 min
1.25 oz Centennial - 10 min
1.00 oz Centennial - 1 min
1.50 oz Centennial - Dry Hop

Safale US-05

OG = 1055
IBUs = 75
FG = 1010
ABV = 6%

Notes:

Nedward Flanders Red Ale #33 Update #2

2010-03-26T00:21:00.003-04:00

19 months of waiting, so I re-tried the Flanders Red:

Update #1
Original Post

It's still a little solventy. But it's definitely getting that cherry pie flavor. Here's to waiting another 5 months....

Chinook IPA #77

2010-03-08T23:13:00.004-05:00

Chinook IPA #77

10# 2-row
0.25# C120L
0.75# Carapils

Mash @ 153F

0.75 oz Chinook 60 min
1.0 oz Chinook 10 min
1.0 oz Chinook 1 min
1.0 oz Chinook DH

Yeast:
US-05

OG = 1050
IBU = 59
FG = 1010
ABV = 5.25%

NOTES:
Ended up with 4 gallons of 1062 gravity wort post-boil, so topped up to 5 with one gallon tap water. Let the added water sit for an hour to degas some.

4/15 - yummo.

Holiday Ale #76

2009-11-20T14:40:00.017-05:00

Holiday Ale #76

13.0# Maris Otter
1.00# C40L
0.50# Soft Flaked White Wheat
0.25# C120L
0.25# Roasted Malt
2# Wright's Farm Wildflower Honey

Mash @ 152F

1.0 oz Millenium 60 min
1.0 oz Palisade 20 min
1.0 oz Columbus 10 min
1.0 oz Chinook 0 min
1.0 oz Columbus DH
1.0 oz Chinook DH

Yeast:
Wyeast 3522 Belgian Ardennes cake from BPA #75

OG = 1081
IBU = 89
FG = 1020
ABV = 8.1%

NOTES:
Efficiency of only 65%. Usually am at 70-75%. Maybe time to upgrade the MLT.
12/2 - Took a gravity. Was at 1020. Wondering if the honey is being slow to ferment. Hoping it dries out a lil more.
12/8 - Hm. Still at 1020. I guess it's done. Will be racking this to secondary tonight and dry hopping with Chinook and Columbus.
Later that same day....
Secondaried. Dry hopped. Man those are some great smelling hops.
12/15 - Minikegged one gallon of this beasty in a 5L Two Hearted minikeg with 1/2 oz of cane sugar. Should give me about 1.8 vols of CO2 -- perfect for a cask-conditioned holiday IPA with honey and roasted malts.
12-19 - Siphoned of a gallon to do an experiment with. Kegged the rest in a corny. Mm.
1/4 - (2.2q * x) + (1.8q * 0) = 4q * 8.1; 2.2x = 32.4; x = 14.7%
1/9 - (1.3q * x) + (0.9q * 0) = 2.2q * 14.7; 1.3x = 32.34; x = 24.9%; Bottled three as 76 ICE.

Midsommer Belgian Pale Ale #75

2009-11-07T15:47:00.003-05:00

Midsommer Belgian Pale Ale #75

8# 2-row
2# Light Munich Malt
0.5# C60L
0.5# Victory Malt

Mash @ 148F

1.0 oz EKG 60 min
1.0 oz Spalt 30 min
1.0 oz Sterling 10 min

Yeast:
Wyeast 3522 Belgian Ardennes

OG = 1052
IBU = 34
FG = 1010
ABV = 5.5%

NOTES:

Bane Stout #74

2009-10-13T14:58:00.003-04:00

Bane Stout #74

10.5# Marris Otter
0.75# flaked oats
0.5# caramunich malt
0.25# black patent malt
0.5# carafa
0.5# chocolate malt

Mash at 150F.

1.0 oz Amarillo Gold 60 min
1.0 oz Centennial 10 min

Yeast:
US-05

OG = 1066
IBU = 50
FG = 1017
ABV = 6.5%

NOTES:

Cascade Pale Ale #73

2009-10-10T12:54:00.005-04:00

Cascade Pale Ale #73

9# 2-row
0.5# C80L

0.5 oz Yakima Magnum 60 min
1.0 oz Cascade 20 min
1.0 oz Cascade 10 min
2.0 oz Cascade 0 min

US-05

OG = 1048
IBU = 50
FG = 1010
ABV = 5.0

NOTES:
Using Cascade hops from the Mosquito Hopyard! Except Magnum for bittering.
Wow. Too bitter. Maybe I underestimated my Cascade AAUs? Or maybe skip the 20 min addition next time.

Bumma

2009-10-08T01:17:00.002-04:00

Dumped both the Saisons #64 and #66.
64 was kegged and 66 was in a carboy. Both were too chloriney, so they're in the sink. Don't tell the Xavier kids down the street, lest they start sopping up the suds.

Mosquito Hopyard Harvest #4

2009-10-02T13:39:00.002-04:00

Pulled about 6.5 oz of wet hops off the Cascade bines on Wednesday.
Dried down to 1.5 oz of fresh, although somewhat browning, Cascades. Mm.
Total of 7.5 oz dry for the season.
Man just under a half pound?!
Maybe I lose the spalt - put it in a pot somewhere? - and split the cascade rootball next spring.

Vertical Epic 09-09-09

2009-09-24T23:29:00.002-04:00

Easiest VE to type in.
Picked up two at the Party Source tonight.
Will cellar one.
Other one's in my pint glass:
- dark, malty, touch of orange, chocolatey.
- getting a strange shrimp stock taste from this.
- not too acidic from the orange peel.

Boobytrap IPA #72

2009-09-18T12:41:00.004-04:00

Boobytrap IPA #72

A clone of Sierra Nevada's Torpedo IPA, but I'm not using a torpedo device.

11.5# 2-row
2# LME (leftovers)
0.69# C60L

Mash at 152F

1.2 oz Yakima Magnum 60 min
1.0 oz Yakima Magnum 5 min
1.5 oz Crystal 5 min
0.66 oz Amarillo DH
0.66 oz Yakima Magnum DH
1.0 oz Crystal DH

OG = 1067
IBU = 87
FG = 1012
ABV = 7.5%

NOTES:
Yummo. Something fruity in this one.

Kentucky Common #71

2009-09-18T11:58:00.005-04:00

Kentucky Common #71

A sour-mashed tart beer. One of only two uniquely American beer styles.

6.5# 2-row
2# flaked maize
0.25# chocolate malt
0.25# C60L

Mash at 152F for 48 hours. That's right, 48.

1.0 oz Cascade 60 min
(Using hops from the Mosquito Hopyard!)

Yeast:
US-05

OG = 1052
IBU = 27
FG = 1009
ABV = 5.5%

Notes:
Alright here goes. Jst transfered to secondary and grabbed a sample.
Live. Tasting. Now.
Appearance: Dark like a porter. Not carbed, so no head. Almost orange at the edges.
Aroma = Coffee. Caramel. No real hint of sourness. No hops.
Flavor = Sour boy howdy. Fruity sour tho. So some sweetness. Not bitter.
Palate = Medium body. Little thin.
I'm betting these only get better with one more week of aging, and some co2.

Nedward Flanders Red Ale #33 Update

2009-08-24T23:07:00.003-04:00

Original Post

So, since it's one year and one day old, I thought I'd sample the flanders red again.
Well, I'm not enjoying it. It still has a pellicle on the surface, I guess. I expected a more solid, waxy pellicle, but it's more foamy. I've kept a paper towel over the opening of the carboy to allow for some oxygen. Maybe too much?

I get a brief cherry whif and the smell is good and flandersy.
Then the taste has an acetone quality, which I can't quite identify here:

Beer Flaws

It kinda tastes like Cutex Nail Polish Remover. Hoping that goes away. Ugh, another 6 months to wait?

Midsommer Belgian Pale Ale #70

2009-08-24T18:09:00.006-04:00

Midsommer Belgian Pale Ale #70

8# Pilsner
2# Light Munich Malt
0.5# C60L
0.5# Victory Malt

Mash @ 151F

1.0 oz EKG 60 min
1.0 oz Spalt 30 min
1.0 oz Saaz 15 min

Yeast:
Wyeast 3522 Belgian Ardennes

OG = 1054
IBU = 30
FG = 1013
ABV = 5.4%

NOTES:
After only 8 days, it's about done, and it's good. Good quick beer to make, IMHO.

Munich IPA #69

2009-08-23T15:51:00.004-04:00

Munich IPA #69

12# Light Munich malt

Mash at 151F.

1 oz Yakima Magnum 60 min
1 oz Cascade 15 min
1 oz Cascade 10 min
1 oz Cascade 5 min
1 oz Cascade 0 min
1 oz Cascade DH

OG = 1067
IBU = 86
FG = 1016
ABV = 6.75%

NOTES:
Still a little more to go for the yeast to clean it up. Then it's off to dry hop land.
Dry hopped in a carboy for 2 weeks.
Kegged with another ounce of cascade from the Mosquito hopyard in a nylon bag.
My God. It's Beautiful. So good and hoppy. Munich malt as a base malt gets my approval.

Cali Common #68

2009-08-23T15:01:00.005-04:00

Cali Common #68

3# LME
0.5# C80L
0.25# Carapils

0.5 oz Northern Brewer 60 min
0.5 oz Northern Brewer 15 min
0.5 oz Northern Brewer 1 min
0.5 oz Northern Brewer DH

WLP 862 Cry Havoc yeast

OG = 1051
IBU = 46
FG = 1014
ABV = 4.9%

NOTES:
Trying another Cali Common, but with Chuck Pap's house strain, Cry Havoc. And only a half batch.
After 9 days, seems finished. Tastes like it should. May DH this puppy soon.
Not as much yeast character as I was expecting. Dunno what I was expecting but with this "storied" yeast....
DH helped this beer. Turned out well. The yeast def has a Bud taste.

Hop Harvest 3 2009

2009-08-23T15:00:00.002-04:00

Man - picked 10.5 oz of cascades at home. and some spalts. busy oast, do your work.
got 3 oz dried. and the spalts total 1/4 oz. from both harvests. man.

Girard Hopyard #2

2009-08-05T18:46:00.002-04:00

Now, out of 26 planted rhizomes, there are 14 (instead of 18) growing.
No more Golding. Wonder what happened.
Here's a "map" of the yard. X means there's a plant growing.

Centennial	_XX_X	_XX_X	Cascade
Golding	_____	X__XX	Chinook
		_XXXXX	Zeus

Hop Harvest 2 2009

2009-07-28T01:09:00.004-04:00

Tonight, I picked 3.25 oz of wet Cascade cones.
Dried down to just under 1 oz.
My $20 oast.

From 2009 Hop Harvest

Jimmay Red Belgian Dubbel #67

2009-07-21T18:20:00.009-04:00

Jimmay Red Belgian Dubbel #67

11# Maris Otter
0.5# Special B
0.5# Wheat Malt
1# CaraMunich
0.5# Aromatic Malt
1# Dark Candi Sugar

Mash @ 151F

1.5 oz Fuggle 60 min
1.0 oz German Tettnang 10 min

Starter of White Labs 500 Trappist Ale Yeast

OG = 1070
IBU = 32
FG = 1019
ABV = 6.6%

NOTES:
Didn't take gravities during the sparge - trusted process enough. Seems to've worked.
Tasted when racking to secondary. Sweet up front, dry finish.

Saison #66

2009-07-19T13:34:00.004-04:00

Saison #66

6# Belgian Pils
1# Munich Malt
0.5# Wheat Malt

Mash @ 148F

1.0 oz Saaz 60 min
1.0 oz Strisselspalt 15 min

Starter of Wyeast 3711 French Saison

OG = 1042
IBU = 29
FG = 1003
ABV = 5.3%

NOTES:
Didn't take gravities during the sparge - trusted process enough. Seems to've worked.
Tasted when racking to secondary. Smells of chlorine. Not sure where that's coming from. A lil too dry, but not bad. Will see what it's like after bottling/kegging.

Cornhole Mulberry Blonde Ale #65

2009-07-07T19:30:00.007-04:00

Cornhole Mulberry Blonde Ale #65

8# 2-row
1# carapils
1# wheat malt

Mash at 149F

1.0 oz Saaz 60 min
1.0 oz Spalt 15 min

US-05

Secondary with ~2.5# Mulberries

OG = 1052
IBU = 28
FG = 1009
ABV = 5.8%

NOTES:
Added 2.5# frozen/thawed mulberries into primary fermenter.
Primary: 4.75 gallons of 1052 -> 1010 (Light, ~sulfury)
Added fruit: 5.10 gallons of 1010 -> 1013 (Lil sweeter, pumpkin?)
Secondary: 5.10 gallons of 1013 -> 1009 (Grapey? Must be the mulberries. Nice featuring.)

Saison #64

2009-07-07T19:21:00.007-04:00

Saison #64

8# Belgian Pils
2# Munich Malt
0.5# Wheat Malt

Mash @ 148F

1.0 oz Saaz 60 min
1.0 oz Strisselspalt 60 min
1.0 oz Strisselspalt 15 min
1.0 oz Strisselspalt Dry Hop

Starter of Wyeast 3711 French Saison

OG = 1064
IBU = 39
FG = 1002
ABV = 8.0%

NOTES:
Wow. 92% apparent attenuation. I guess that's what this yeast and a starter of it will do. LOVE this yeast. Taste is bright, under-the-tongue fruit, exhales some bubblegum. Yummers.
Was at 1005, now at 1002. DHing has helped it's character.

Threeseepio IPA #63

2009-07-05T20:21:00.003-04:00

Threeseepio IPA #63

14# Maris Otter
1# Crystal 20L
0.5# Carapils

Mash @ 149F

1 oz Columbus 60 min
1 oz Centennial 20 min
1 oz Cascade 15 min
1 oz Centennial 10 min
1 oz Cascade 0 min
1 oz Columbus DH

S-04

OG = 1070
IBU = 77
FG = 1012
ABV = 7.7%

NOTES:
Bitter. Hoppy. Delicious.

Girard Hopyard

2009-06-29T00:14:00.006-04:00

Took a look at the new hopyard this weekend in Girard.
Out of 26 planted rhizomes, there are 18 growing. I'm not completely giving up on the other 8, but still I bet they're gone. Not a problem - in a year or two, I'll just split a crown or two and plant them in those empty spots.
Here's a "map" of the yard. X means there's a plant growing.

Centennial	XXX_X	XXX_X	Cascade
Golding	__XX_	X__XX	Chinook
		_XXXXX	Zeus

Hop Harvest

2009-06-23T21:39:00.004-04:00

Yesterday, I finally pulled 5 ounces of "wet" hops off my Cascade bine, and about 1/2 oz off the Spalt bine. The Cascades got down to 2 oz dry, and I vacuum sealed 'em and they're in the freezer. Gonna have to make an IPA to showcase 'em. I'll wait until I have anough though.

From 2009 Hop Harvest

Fingernail Ginger Ale #62

2009-06-23T10:50:00.004-04:00

Fingernail Ginger Ale #62

For Arlene and Laura's Wedding

10# 2-row
1# Crystal 40L

Mash @ 150F

0.5 oz Yakima Magnum 60 min
1.0 oz Perle 10 min

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

US-05

OG = 1045
IBU = 37
FG = 1009
ABV = 4.7%

NOTES:
Light ginger, but definitely there. Gonna bottle this batch.

The Ruiner IIPA #61

2009-05-31T14:29:00.008-04:00

The Ruiner IIPA #61

14# 2-row
1# Crystal 40L
1# Light Munich Malt
1# Carapils Dextrine Malt

1.5 oz Yakima Magnum 60 min
1.0 Centennial 30 min
1.0 Centennial 10 min
2.0 Centennial 1 min
1.0 Centennial DH

US-05 yeast (x2)

OG = 1085
IBUs = 131
FG = 1012
ABV = 9.7%

NOTES:
Fermed a lil too warm probably. Hopefully it turn out ok.
7/6 - turned out fine. a lil alcohol burn. nice n hoppy. a lil sweet. might wanna add some sugar and drop the carapils to 1/2#.

Wedding Recipes #2

2009-05-27T15:36:00.011-04:00

Midsummer Pale Ale #60

8# Pilsner
2# Light Munich Malt
0.5# C60L
0.5# Victory Malt

Mash @ 150F

1.0 oz EKG 60 min
1.0 oz Spalt 30 min
1.0 oz Spalt 10 min

Yeast:
Wyeast 3522 Belgian Ardennes

OG = 1062
IBU = 27
FG = 1015
ABV = 6.2%

Wedding Recipes

2009-04-27T23:22:00.006-04:00

Clone Ale #57

6# LME (Liquid Malt Extract)
1# C 60L (Steeped)

0.5 oz Yakima Magnum - 60 min
0.5 oz Perle - 30 min
1.0 oz Cascade - 10 min
2.0 oz Cascade - 0 min

US-05

OG = 1050
IBU = 48
FG = 1012
ABV = 5.0%

============================================

Fingernail Ginger Ale #58

10# 2-row
1# Crystal 40L

Mash @ 150F

0.5 oz Yakima Magnum 60 min
0.5 oz Perle 10 min

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

US-05

OG = 1062
IBU = 36
FG = 1013
ABV = 6.5%
============================================

Renny's Roggen IPA #59

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

Mash @ 152F for 60 min

2.00 oz Strisselspalt FWH
1.00 oz Columbus 60 min
0.75 oz Crystal 30 min
2.25 oz Crystal 5 min
1.00 oz Columbus DH

US-05

OG = 1084
IBU = 79
FG = 1017
ABV = 8.9%

VE 666 #56

2009-04-27T09:31:00.006-04:00

VE 666 #56

Style - Belgian Dark Strong Ale

14.0# 2-row
1.13# Dark Wheat Malt
0.88# Carafa III
0.06# White Wheat

Mash at 148F.

90 min boil.

0.50 oz Yakima Magnum - 75 min
0.8 oz Hallertauer - 0 min

White Labs WLP500 Trappist Ale (The Chimay strain)

OG = 1085
IBUs = 32
FG = 1016
ABV = 9.1%

Notes:
This is a clone of the Stone Vertical Epic series from 06/06/06.
FG should be about 1016.

5/4
Accidentally kegged this instead of the Klatu Barada Nectar this weekend. Not a big deal, as it's done ferming, but still.

And because I never remember....

2009-04-04T12:01:00.000-04:00

spoon dimple = 3 gallons
notch 1 = 5 gal
notch 2 = 6 gal
notch 3 = 7 gal

Klaatu Barada Nectar #55

2009-04-04T11:08:00.007-04:00

Klaatu Barada Nectar #55

Style - Imperial Amber Ale

7# Pils
3.75# Vienna Malt
3.75# Light Munich Malt
0.5# C120L

1.00 oz Nugget - 60 min
0.50 oz Simcoe - 30 min
1.00 oz Warrior - 20 min
1.25 oz Columbus - 0 min
1.00 oz Palisade - 0 min
1.00 oz Palisade - Dry Hop
1.00 oz Simcoe - Dry Hop

Safale US-05

OG = 1078
IBUs = 81
FG = 1013
ABV = 8.4%

Notes:
What a beefy boy. Rich, dark amber, and hoppy. Goes straight to your head.

Separatist IPA #54

2009-04-04T11:01:00.007-04:00

Separatist IPA #54

Style - India Pale Ale

14# 2-row
1# Belgian Aromatic
1# C80L
0.75# Carapils

Thirds of Amarillo, Simcoe, and Warrior at:
1.00 oz - 60 min
1.00 oz - 30 min
1.00 oz - 10 min
1.00 oz - 5 min
1.00 oz - Dry Hop

Safale S-04

OG = 1070
IBUs = 100
FG = 1006
ABV = 8.5%

Notes:
Good an hoppy. But needs some maltiness to balance it out. A pound of munich somewhere?

Centennium Falcon #53

2009-03-14T22:11:00.007-04:00

Centennium Falcon #53

Style - India Pale Ale

11.5# 2-row
1.0# Crystal 40L

1.00 oz Centennial - 60 min
1.25 oz Centennial - 20 min
1.25 oz Centennial - 10 min
1.00 oz Centennial - 1 min
1.50 oz Centennial - Dry Hop

Safale US-05

OG = 1066
IBUs = 70
FG = 1012
ABV = 7.1%

Notes:
Only ended up with 4.5 gals or so. Need to up the grains for this next time so I can up the volume.

Roggenbier #52

2009-03-14T13:55:00.005-04:00

Roggenbier #52

Style - German Rye Ale

Grains:
7.2# Rye Malt
1.8# Pilsner
1.2# Dark Munich Malt
0.63# C 60 L
0.63# Wheat Malt
0.38# Sauer (acidulated) Malt

Hops:
1.0 oz Tettnang 60 min
1.0 oz Hallertau 15 min

Yeast:
Wyeast 2206 Bavarian Lager and
White Labs WLP380 Bavarian Hefeweizen IV Ale

Mash Schedule:
First multistep infusion mash.
Acid rest - 111F, 30 min (Shoulda been 95F. Missed this one.)
Protein rest - 122F, 20 min
Saccharification rest - 148F, 20 min

OG = 1050 (72% efficiency)
IBU = 22
FG = 1011
ABV = 5.1%

Notes:
Brewed on Friday. On Sunday morning, needed to install a blow off tube. That's what a proper yeast count will do, I suppose.

Wort Tasting

2009-03-01T17:30:00.006-05:00

Picked up 16 one ounce samples of grain from Paradise Brewing.
After crushing each with a rolling pin, I packaged them individually in maker-yer-own teabags. Mashed em in ~175F water for 90 min in small glasses. Then we sampled the worts in this order:

1 White Wheat Malt
2 Thomas Fawcett Golden Promise
3 Briess Pilsen
4 Belgian Aromatic
5 Briess 2-row
6 Rye Malt
7 Munton's Marris Otter
8 Carapils (Dextrine)
9 Weyermann Vienna
10 Weyermann Light Munich
11 Weyermann Dark Munich
12 Crystal 40 L
13 Crystal 80 L
14 Crystal 120 L
15 Black Malt
16 Black Patent Malt

I could see using more Belgian Aromatic. I should do some more research on this little buddy.
The Rye Malt wasn't as "spicy" as expected.
In the end, it was very difficult to sip that much barley water.

From BeerCellar

Fingernail Ginger Ale #51

2009-02-22T01:31:00.005-05:00

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

2009-02-22T01:27:00.005-05:00

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

2009-02-22T01:24:00.007-05:00

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

2009-02-18T15:51:00.001-05:00

Start recording the darn ABV and FG values!

Yeasts

2009-02-12T09:54:00.003-05:00

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.

Barleywine #48

2009-01-19T16:59:00.008-05:00

For MLK Day, I made a beefy barleywine. Gonna have to age this one.
I will most likely force-carb this one, then bottle to age.

Barleywine #48
AKA Baroak Obarleywine

Style - American Barleywine-style Ale

Grains:
10.5# 2-row

Hops:
1.0 oz Yakima Magnum 13.5% - 90 min
1.0 oz Willamette 4.6% - 15 min
1.0 oz Mt. Hood 4.0% - 5 min

Mash at 149F for 90 min with 1.4 qts/lb.
Run off first 2 gals, set aside. SG =~1080
Sparge to collect another 4 gals. Calc total gravity:
2 gals x SG[1] + 4 gals x SG[2] = VOL x 84
2 x 85 + 4 x 32 = VOL x 84
170 + 128 = VOL x 84
298 = VOL x 84
298 / 84 = VOL
VOL = 3.54 gals
Boil second wort until SG ~1060, add first wort, boil for one more hour.
THEN add bitterring charge, boil until desired VOL obtained.
Pitch 2 pkts of US-05 in 6 gal carboy.

OG = 1076 (a little low. plus I ended up with 4 gals. shoulda been 3!)
IBU = 106

UPDATE (2/8/09):
Secondaryinfg this with 1 oz. medium toast American oak chips. I think this is too much. Not sure how to cut that. I'm sure it'll be fine. And it's ony 3 gallons.

American Pale Ale #47

2009-01-10T15:24:00.008-05:00

American Pale Ale #47

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

Hops:
0.5 oz Yakima Magnum 13.5% - 60 min
1.0 oz Yakima Magnum 13.5% - 25 min
1.0 oz Crystal 2.5% - 5 min
1.0 oz Columbus 12.0% - DH

Yeast:
US-05

Mash @ 152F for 150 min
No Irish Moss.

OG = 1056
IBU = 48
FG = 1008
ABV = 6.5%

American Pale Ale #46

2009-01-10T15:19:00.010-05:00

Trying out one APA recipe, with two hop schedules, and same yeast.

American Pale Ale #46

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

Hops:
0.5 oz Yakima Magnum 13.5% - 60 min
1.0 oz Cascade 6.3% - 20 min
1.0 oz Cascade 6.3% - 5 min

Yeast:
US-05

Mash @ 152F for 60 min

OG = 1054
IBU = 48
FG = 1008
ABV = 6.0%

Houblon #45

2008-12-14T22:17:00.005-05:00

Houblon #45

Got the right hops this time.

Grains:
6# Pale Malt (2-row)
6# Pilsener
1.5# Caramel 10L
1.5# Cane Sugar (in the last few min of boil) - oops. didn't add during boil. I'll add during primary.

Hops:
1.0 oz Columbus - 60 min
1.0 oz Columbus - 25 min
1.0 oz Saaz - 10 min
1.0 oz Amarillo - DH

Yeast:
Fermentis Safale T-58

Mash at 149F

OG = 1066
IBU = 72
FG = 1028 :(
ABV = 5.0%

UPDATE:
1/24/09 - Added haf a pkg of champagne yeast to see if that'll dry it out some. SG = 1026.

UPDATE:
2/12/09 - Champagne yeast did nothing. This is currently in a keg. Wasn't happy with the dry hoppiness, so I added a 1/2 oz. of Amarillo to a grain bag and threw it in the keg. I bet this gets yummy now.

Traditional Tripel #44

2008-11-17T12:07:00.007-05:00

Traditional Tripel #44

12# Belgian Pils
0.5# Wheat Malt
1.25# Belgian candi sugar when primary is finishing up

Mash at 147F.

1 oz. US Golding - 90 min
1 oz. US Golding - 30 min
1 oz. US Golding - 5 min

Yeast: Wyeast 3787 Trappist

OG = 1.064
IBU = 34
FG = 1013
ABV = 6.7%

4.5 gals in 5 gal carboy, 1 gal in a 1 gal glass jug. Tried to pitch the appropriate amt of yeast in each.

Update:
Now secondarying in 5 gal carboy.

ABV = 6.7%

Centennium Falcon IPA #43

2008-11-17T12:04:00.003-05:00

Used some of my new whole Centennial hops. Gonna be a hoppy one. And whole hops is a bit of a pain to brew wif.

Centennium Falcon IPA #43

11.5# 2-row
1# Crystal 40L

Mash at 153F.

1 oz. Centennial - 60 min
1.25 oz. Centennial - 20 min
1.25 oz. Centennial - 10 min
1 oz. Centennial - 5 min
1.5 oz. Centennial - dry hop

Yeast: US-05

OG = 1.062

Liffey Sludge #42

2008-11-14T12:44:00.003-05:00

Last night, whipped up a batch of Liffey Sludge from a Listy kit.
OG = 1042.
Used "Cooper's Brewers Yeast". Will have to look that one up. It cae with ths kit. Was kinda pricey (the kit). No more kits dammit.
Gonna use last year's cacao nibs-n-rum on all 5 gals of this one. Mmmm chocobeer.

IBU = 58
OG = 1042
ABV = 4.5%

2008-11-10T23:05:00.002-05:00

Bought a 4 pack of J W Lees Harvest Ale. It's a vertical of '99 - '02. N o idea why Dilly Deli had it. But I own it now. Thought about cellaring it for a year, but that just won't happen.
Bought a gallon of Gerber pear juice. And added a White Labs English Cider yeast. Gonna have some perry. I'll prime with more pear juice.
Added a pkg of US-05 to the Office Saison #40. Let's see that gravity drop dammit.
The Boba Fett IPA should be ready to keg soon.
Ommegang Hennepin is awesome.
The Goose Island Harvest Ale is tasty. Def get that again. I bet it's like most harvest ales - hoppyaroma dissipates over time. So get it while it's fresh.
Wife's been a big fan of the Schlitz. "Just the kiss of the hops." Not me.
Picked up a Listy's Irish Stout kit - gonna do a whole batch of cacao nibs stout.
Got a big bunch of hops recently from freshops.com - a pound of Centennial and 4 oz or Amarillo. And some from Midwest Brewing - 3 oz Colombus and 2 oz Mt. Hood. MMMMMMM. Beer. Gonna make an all Cent IPA and a fer rill Rye IPA soon.
Gawd - the beer to-do list grows!

What's Up Dates

2008-11-09T21:32:00.002-05:00

Secondarying the Boba Fett IPA with an ounce of Cascade. 'Bout time to keg it.
Gonna make a perry with 4 quarters of Gerber pear juice from the baby section at the grocer. Need to make sure I check the gravity of plain pear juice. And then add sugar up to 1060. Then add cider yeast.
Had to bring the Saison #40 up to the office and put it in a closet with a space heater. I turn it on every so often and check the temp. Wanna check the gravity soon. Hope it's less than 1050.

Updates

2008-10-29T10:15:00.003-04:00

Holy crump. Took a gravity reading from the Saison d'Accouplement #37. It went from an OG of 1094 to an FG of 1004. That's 12% folks. Gonna have to bottle this and hide a bunch. Thing is, it's still really tasty!
The Bogwater Irish Red Ale #36 is a lil thin, but a great sessiony beer. Glad I used my homegrowns on this one.
The Boba Fett IPA #39 needed a blow off tube somethin' fierce. Krausen was comin' all the way down the BO tube and into the water bucket. Tazy. I guess that's what a cake of US-05 will do tho.
I think there's plans for another Fingernail Ginger Ale soon and I wannado another stout with the cacao nibs from last year. The nibs are still on the 151 rum and there's no sign of infection, so I'm gonna consider em still good.

Saison #40

2008-10-26T14:17:00.006-04:00

Saison #40

Started out as a Vertical Epic 040404 clone, but I couldn't get the right yeast.
So it's just a Saison.

14.5# pale malt 2-row
0.75# flaked wheat

Mashed at 149F.

1.50 oz Saaz - 60 min
1.00 oz Strisselspalt 10 min

Wyeast 3724 Belgian Saison

OG = 1080
IBU = 40
ABV = 9%

Boba Fett IPA #39

2008-10-26T14:13:00.002-04:00

Boba Fett IPA #39

Wanted to have an all Cascade IPA.

12# Maris Otter
1# Crstyal 40L

Mashed at 152F.

0.75 oz Yakima Magnum - 60 min
0.25 oz Cascade - 30
0.25 oz Cascade - 25
0.25 oz Cascade - 20
0.25 oz Cascade - 15
0.25 oz Cascade - 10
0.25 oz Cascade - 5
0.50 oz Cascade - 0
1.00 oz Cascade - Dry Hop

US-05 Yeast Cake from Clone Ale #38

OG = 1074

Clone Ale #38

2008-10-15T20:47:00.003-04:00

Clone Ale #38

6# Light LME
1# L Crystal Malt

0.5 oz yakima magnum - 60 min
0.5 oz perle - 30 min
1.0 oz cascade - 10 min
2.0 oz cascade - 0 min

us-05

Saison d'Accouplement #37

2008-10-11T16:44:00.005-04:00

Yowsa. That's a lot of Belgian Pilsner malt.
Especially for my lil 5 gallon mash tun.
Had a lil stuck mash, pulled about 2 qts out,sparged a bit, then dumped it back in. Created a mess when it over flowed the tun!
Not a big deal, but yay, more to clean.

Saison d'Accouplement #37

16# Pilsner

Mash @ 149F for 2.75 hrs!

1.5 oz Saaz 60 min
0.75 oz Willamette 30 min
1# cane sugar 30 min
1.0 oz Strisselspalt 10 min
0.5 oz Cascade dry hop, maybe

OG = 1094
IBU = 45
ABV = 12%

Wyeast 3711 French Saison, cake from last Saison #34.

Bogwater Irish Red Ale #36

2008-10-11T16:06:00.004-04:00

Promised myself to make an Irish after we got back from Ireland. While I didn't have this style, I really didn't want anymore Guinness!
I was alsohopig to bring back some real Irish Moss from Ireland, but it didn't happen.

Bogwater Irish Red Ale #36

7.5# Pale 2-row
0.75# Carapils
0.25# Special Roast Malt
0.13# Biscuit Malt
0.13# Chocolate Malt

Mashed at 152F for 60 min

1.0 oz Glacier 60 min
0.5 Homegrown Cascade 30 min
0.5 Homegrown Cascade 15 min

OG = 1047

Wyeast American Ale II 1272

Tasting Notes: Henny Penny Saison #28

2008-09-23T15:51:00.002-04:00

Really good. ~7.5% ABV. Too much ginger, probably.

Centennium Falcon IPA #35

2008-09-01T14:37:00.002-04:00

Episode 7 of this saga.

12# 2-row
1.5# Crystal 40L
1# Vienna Malt

0.75 oz Yakima Magnum - 60 min
1 oz Centennial - 20 min
1 oz Centennial - 10 min
1 oz Centennial - 5 min
1.25 oz Centennial - Dry Hop

Safale US-05

OG = 1066
IBUs = 78

Saison #34

2008-09-01T14:32:00.004-04:00

Made a "real" Saison. I'll be bumping this up to the second, and maybe third floor, to boost the temp and get some fenallicks.

9# Pilsner
1# Wheat Malt
0.5 Crystal 20L
0.5 Cane Sugar - Will be added in a few days

1.5 oz Strisselspalt - 60 min
1.0 oz Strisselspalt - 3 min
0.5 oz Strisselspalt - 5 min

Wyeast 3711 French Saison

OG = 1055
IBUs = 24
FG = 1004 :)
ABV = 6.7%

Nedward Flanders Red Ale #33

2008-08-27T23:23:00.005-04:00

Based on Jamil Zainasheff's Flanders Red Ale, I made this mack in May in SF with Greggle. This time, I actually had the Wyeast Roselare smack pack -- last time, we just used a White Labs Sour Mix.
However, we both started out with a Fermentis Safale US-05. Great stuff.
So after a week or so, I'll pitch the Roselare and then wait for, oh, a year.

2.25# Vienna Malt
2.00# Pilsener
1.25# Munich Malt
0.25# Aromatic Malt
0.25# CaraMunich Malt
0.25# Special B Malt
0.25# Wheat Malt

0.75 oz EKG 60 min

Safale US-05 & Wyeast 3763 Roselare Blend

OG = 1062
IBU = 20
ABV = ?

Tasting Notes

2008-08-26T22:34:00.002-04:00

Henny Penny Saison
Aroma is of typical belgian yeast fruity/spiciness.
Looks nice n yellow. Almost like bud.
Flavor is sweet, lil tangy, banana, peppery.
Good saison. Hoping the banana/fruitiness fades over time. Will have to hide afew from myself.

Ruiner IIPA
Awesome hoppy smell from the Centennials.
Nutty brown color.
Malty,well-balanced IIPA.
Similar to Ruination, but not as yellow.
Too great an IIPA from my brury. Wife-pleaser, fer sher.

Gem of the Highlands Scotch Ale #32

2008-08-12T12:39:00.004-04:00

Gem of the Highlands Scotch Ale #32

14.5# Pale Malt 2-row
0.6# Crystal 60L
0.5# Wheat Malt
0.25# Aromatic Malt
0.13# Roasted Barley
0.06# Scottish Peated Malt

1.25 oz EKG 90 min

Wyeast 1084 Irish Ale Yeast

I'll prolly rack a gallon or two onto some charred bourbon barrel chips I got at the AHA NHC.

Update: One gallon got 0.5 oz of the chips, one gallon got 1.0 oz chips, and 3 gallons got none. Bottle conditioned. Some are flat. Not sure which.

OG = 1074
IBU = 25
ABV = 7.5%

Denny's Rye IPA #31

2008-08-12T12:35:00.002-04:00

Got it right this time.

Denny's Rye IPA #31

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

1 oz Mt. Hood FWH
1.1 oz Yakima Magnum 60 min
0.5 oz Mt. Hood 30 min
1.5 ox Mt. Hood 5 min
1 oz Centennial DH

Wyeast Denny's Fav 50

Serving

2008-08-05T10:19:00.003-04:00

Must have a leak in the CO2 lines somewhere. Ran out already. Poopy.
So I bottled the Ruiner IIPA.

And I chucked out the Simcoe Small #30. Was gross. Prolly needed some crystal malt for second runnings.

Tiny Friday Update

2008-07-18T19:14:00.003-04:00

Bottled 6 bottles of Houblon #26 in 750 mL Belgian bottles.
Used a tad over 1 tsp of sugar in each.
3 got raw cane brown sugar, 3 got white table sugar. Corked and caged.

Three Beers Update

2008-07-17T23:05:00.003-04:00

Final Gravities:

Simcoe Small #30 = 1006 Tastes gross. Will Prolly pitch this one. That's ok.
ABV = 3%

The Ruiner IIPA #29 = 1012 Gonna be a good one. Super hoppy.
ABV = 8.3%

Henny Penny Saison #28 = 1008 Still really young. Can totally taste the ginger and orange peel. Will do well to age.
ABV = 8.5%

Simcoe Small #30

2008-07-13T13:05:00.002-04:00

Second Runnings from Ruiner IIPA.

OG = 1030
IBUs = 28

30 min boil

0.25 Simcoe 30 min
0.25 Simcoe 20 min
0.25 Simcoe 10 min
0.25 Simcoe 0 min

US-05

The Ruiner IIPA #29

2008-07-13T13:00:00.003-04:00

14# 2-row
1# Crystal 40L
1# Light Munich Malt
1# Carapils Dextrine Malt

1.75 oz Yakima Magnum 60 min
1.0 Centennial 30 min
1.0 Centennial 10 min
1.0 Centennial 1 min
1.0 Centennial DH

US-05 yeast

OG = 1072
IBUs = 138

Henny Penny Saison #28

2008-07-13T12:50:00.004-04:00

8# Briess Pilsener
2# Pale 2-row
2# Belgian Candi Sugar when krausen starts to fall

1.25 oz Willamette 60 min
0.75 oz Saaz 2 min

1 oz fresh grated ginger - 15 min
1 oz bitter orange peel

Wyeast 1213 Belgian Abbey yeast

OG = 1070 i think
IBUs = 28

India Brown Ale #27

2008-06-22T22:48:00.003-04:00

Matty liked some Dogfish Head India Brown Ale, so I made a clone.

Grains:
11# Pilsner
1# Flaked Maize
0.75# Amber Malt - used Crystal 20L
0.75# Crystal 60L
0.41# Coffee Malt
0.13# Roasted Barley
0.38# Brown Sugar (Carmelized in kettle prior to runoff.)

Hops:
1.0 oz Yakima Magnum - 60 min
1.2 oz EKG - 10 min
1.2 oz Crystal - 0 min
0.8 oz EKG - DH
0.8 oz Crystal - DH

Yeast:
White Labs 005 British Ale

Mash at 153F.

OG = 1077

Houblon #26

2008-06-22T22:43:00.002-04:00

Man. Love me some Chouffe Houblon Double IPA Tripel. So does Ren. It's a Belgian tripel with an IPA malt backbone and extry hops. Mmmm.

So here's my take:

Grains:
6# Pale Malt (2-row)
6# Pilsener
1.5# Caramel 10L
1.5# Cane Sugar (in the last few min of boil)

Hops:
1.5 oz Glacier - 60 min
1.5 oz Glacier - 25 min
1.0 oz Saaz - 10 min
1.0 oz Centennial - DH

Yeast:
Fermentis Safale T-58

Mash at 149F

OG = 1066

Denny's Rye IPA #23, Update

2008-06-17T18:46:00.001-04:00

I may have racked to secondary too early. Did so after only one week. Derr. My SG is only 1020, so I added a pack of US-05. We'll check it again in a week. (That was for me. I'm gonna wanna check it tonight, which is stupit.)

Cornhole Mulberry Blonde Ale #25

2008-06-17T18:40:00.004-04:00

Just brewed up a Blonde Ale. Kinda hate the idea of one, but I think it's the style to add my backyard mulberries.

Cornhole Mulberry Blonde Ale #25
--------------------------------
6.33# 2-row
0.75# Cara-Pils Dextrine Malt
0.75# Wheat Malt

1.0 oz Saaz 3.6% AA - 60 min
1.0 oz Spalt 2.0% AA - 60 min

Yeast = US-05

Secondary with mulberries. How much? I don't know yet.

Kinda missed my volume and gravity, but whatevs. I wonder what it is. I did get my burner working better. Maybe more evaporation? Seems like I don't even get my pre-boil right. (That means my efficiency is too low. Need to account for that in my recipe preparation. Today was 66%.) So eff = 66%, evap rate = something. Need to calc.

Two AG Brews in one day

2008-06-02T10:52:00.003-04:00

Man. Been a while.
Greg and i brewed a Flemish Red on May 22 with US-05 and White Labs Belgian Sour Mix.

On June 1, I attempted Denny's Rye IPA (#23). Wheat sucks. Gave me my first stuck sparge. Only got about 4 gals. :(
Recipe:

11# 2-row
3# Rye Malt
0.5# Carapils
1.25# Caramel 60L
0.5# Wheat Malt

1.25 oz Vanguard FWH
2.0 oz Glacier 60 min
0.75 oz Vanguar 30 min
1.0 oz Vanguard 5 min
0.66 oz Perle 5 min
1.0 oz Columbus DH

Wyeast 1272 American Ale II

Then I did an Oktoberfest. Should be ready 'round Septembeer. Got an 80% efficiency with this one.

Achtoberfest #24

5.5# Pilsener
0.25# Melanoidin Malt
5.0# Munich Malt
1.0# CaraMunich Malt

0.33 oz Yakima Magnum 60 min
0.75 oz Saaz 20 min

Wyeast 2206 Bavarian Lager, at 45F, starter. Pitched on 6/2.

-----

Need to rack Cherry Wit #22 off fruit, then keg a/o bottle.

Cherry Wit #22

2008-05-13T16:14:00.003-04:00

Sup.
Using a Briess recipe i ganked from a magazine, I made a Belgian-inspired wit.
I made a one half gallon starter of White Labs WPL400 (Belgian Wit).
Then brewed this extract based should be great in the hot summer sun.

Cherry Wit

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
3.4 0.25 lbs. Cara-Pils Dextrine Malt 1.033 2
10.2 0.75 lbs. Munich Malt(light) America 1.033 10
5.1 0.38 lbs. Briess Caramel 60L America 1.034 60
67.8 5.00 lbs. Briess LME- Weizen America 1.035 4
13.6 1.00 lbs. Pale Malt(6-row) America 1.035 2

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.33 oz. Perle Pellet 8.00 13.0 60 min.

Extras

Amount Name Type Time
--------------------------------------------------------------------------
64.00 Oz Cherry Fruit 4 Days (in secondary)
0.05 Oz Irish Moss Fining 15 Min.(boil)

Notes:
Will add cherries on 5/16, then let finish. Primary only.

UPDATE:
Gonna let the beer finish in primary until 5/26. Then add cherries.

Yeast Starters

2008-05-05T07:52:00.003-04:00

TIP: If you're going to make a half gallon starter, don't use a half gallon growler - go ahead and use a one gallon cider jug. The growler filled up too much and wanted to overflow with yeasties.
Thankfully, oxidizing the "Beer" isn't an issue, as i'm not drinking it, I'm just using it to make more yeast cells. So I just dumped it into the one galloner.

Clone Ale #21

2008-04-28T19:29:00.003-04:00

Rain.
Not sure how I feel about it. Love it sometimes, hate it others.
Camping - been in warm rain and hated it, freezing rain and loved it.
The house - wanted to work in the yard tonight, but it's raining, which my new plants really need, so.
Decided to rebrew the Clone Ale tonight. Extract-based again. Total last-minute decision, but the CFO's gone this evening, and I feel guilty for having all empty fermenters.

SNPA Clone #20 => Clone Pale Ale #20

2008-04-21T14:26:00.003-04:00

Wowsa.
After only two weeks, I'm drinking the Sierra Nevada Pale Ale Clone #20 I made.
I like it so much, I've renamed it Clone Pale Ale - keeping with the Star Wars naming theme, and the word "clone" denotes an attempt at recreating a commercial beer, in the homebrewing community.
Anyway, this started out way too low for my recipe (OG = 1.040), and FG was around1.013, therefore ABV = 3.5%. Great lawnmower beer, and can't wait to make this my house pale ale, esp since it's an easy extract recipe with only a primary.