Mulberries!

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

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

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!

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.
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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.
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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

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

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

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

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

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

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: