#62 Lily White Session White IPA

Brew date: June 26, 2017

Appearance: Light straw gold, with very very slight haze. Thick foamy white head, almost marshmallow-y. Lacing sticks to the glass.

Aroma: Sweet honey floral orange, sweet citrus, orange blossom.

Taste: Light body, bitter but not biting at all, nice wheat character with some bready notes. Finishes dry and refreshing. 

Final thoughts: I am really very happy with the way this beer turned out! It's everything I could want in a session IPA with the added character from the wheat. The beer finishes dry and refreshing. Perfect for a hot summer day.

RECIPE TARGET

BATCH SIZE	TIME	OG	FG	ABV	IBU	EFFICIENCY	SRM
4.5 gal	60 min	1.042	1.010	4%	50	75%	4.78

ACTUAL

BATCH SIZE	TIME	OG	FG	ABV	IBU	EFFICIENCY	SRM
6.5 gal	60 min	1.067	1.017	6.61%	82	75%	10.75

FERMENTABLES

NAME	AMOUNT	%	BRAND
Pale ale	4 lbs	57.1%	Briess
White wheat malt	3 lbs	42.9%	Briess

HOPS

NAME	AMOUNT	TIME	USE	FORM	ALPHA %	OTHER
Cascade	0.5 oz	60 min	FWH	Leaf	6%	Kraemer Brew
Mosaic	0.5 oz	60 min	FWH	Pellet	13.6%	YCH
Galaxy	1 oz	5 min	Boil	Pellet	11.6%	YCH
Cascade	1 oz	10 min	Whirlpool	Leaf	6%	Kraemer Brew
Mosaic	0.5 oz	10 min	Whirlpool	Pellet	13.6%	YCH
Galaxy	0.5 oz	7 days	Dry hop	Pellet	11.6%	YCH
Cascade	1.5 oz	7 days	Dry hop	Leaf	6%	Kraemer Brew
Galaxy	0.5 oz	3 days	Dry hop	Pellet	11.6%	YCH

OTHER ADDITIONS

NAME	AMOUNT	TIME	USE	FORM	OTHER
Irish moss	1 t	15 min	Boil
Yeast nutrient	0.5 t	10 min	Boil

YEAST

NAME	LAB	AMOUNT	ATTENUATION	TEMPERATURE	OTHER
1098 British Ale	Wyeast	Slurry	73-75%	66-68 F

WATER

Profile link: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=2ZZXCJQ

NAME	AMOUNT	TIMING	OTHER
RO Water	2.5 gal	36% Mash/Sparge
Filtered Water	4.5 gal	64% Mash/Sparge
Gypsum	7 g	Mash
Calcium Chloride	1 g	Mash
Filtered Water	0.5 gal	Post boil

SCHEDULE

STEP	TEMPERATURE	TIME	NOTES
Mash in	158 F	10 min	4 gal
Saccrification rest	151 F	60 min
Batch spage	165 F	10 min	3 gal
Mash out	168 F	10 min
Boil	212 F	60 min
Fermentation	68 F	7 days

#67 Belgian Rye IPA

Brew date: Dec. 20, 2017

RECIPE TARGET

BATCH SIZE	TIME	OG	FG	ABV	IBU	EFFICIENCY	SRM
6.5 gal	60 min	1.065	1.016	6.5%	83	78%	12

ACTUAL

BATCH SIZE	1ST RUN	2ND RUN	PRE-BOIL	OG	FG	EFFICIENCY	NOTES
6.5 gal	3.5 gal @ 1.076		8 gal @ 1.055	1.066		78%

FERMENTABLES

NAME	AMOUNT	%	BRAND
Pale ale	12.25 lbs	76.6%	Briess
Rye malt	2.75 lbs	17.2%	Briess
Caramel 60L	6 oz	2.3%	Briess
Cara 45	6 oz	2.3%	Dingemans
Acidulated	4 oz	1.6%	Best Malz

HOPS

NAME	AMOUNT	TIME	USE	FORM	ALPHA %	OTHER
Ekuanot	0.5 oz	60 min	FWH	Pellet	13.6%	BSG
Centennial	0.75 oz	60 min	Boil	Leaf	10%	Kraemer Brew
Cascade	0.5 oz	60 min	Boil	Leaf	6%	Kraemer Brew
Centennial	1 oz	10 min	Boil	Leaf	10%	Kraemer Brew
Ekuanot	0.5 oz	10 min	Boil	Pellet	13.6%	BSG
Cascade	1 oz	10 min	Whirlpool	Leaf	6%	Kraemer Brew
Ekuanot	0.5 oz	10 min	Whirlpool	Pellet	13.6%	BSG
Ekuanot	0.5 oz	9 days	Dry Hop	Pellet	13.6%	BSG - 12/24/17
Cascade	0.5 oz	5 days	Dry Hop	Leaf	6%	KB - 12/28/17
Centennial	1 oz	5 days	Dry Hop	Leaf	10%	KB - 12/28/17
Ekuanot	1 oz	5 days	Dry Hop	Pellet	13.6%	BSG - 12/28/17

OTHER ADDITIONS

NAME	AMOUNT	TIME	USE	FORM	OTHER
Irish moss	1.5 t	15 min	Boil
Yeast nutrient	0.5 t	10 min	Boil

YEAST

NAME	LAB	AMOUNT	ATTENUATION	TEMPERATURE	OTHER
3522 Belgian Ardennes	Wyeast	1.7 L starter	72-76%	66 F

WATER

Profile link: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=V3DHVK6

NAME	AMOUNT	TIMING	OTHER
RO Water	5 gal	50-50 Mash/Sparge
Filtered Water	5 gal	50-50 Mash/Sparge
Gypsum	8 g	Mash
Calcium Chloride	1 g	Mash

SCHEDULE

STEP	TEMPERATURE	TIME	NOTES
Mash in	129 F	10 min	6 gal
Protein rest	122 F	20 min
Saccrification rest	152 F	45 min	Heated to 156 F and let fall to 148 F
Batch sparge	168 F	10 min	4.5 gal
Boil	212 F	60 min
Whirlpool	170 F	10 min	Whirlpool hops
Chill	70 F	15 min
Fermentation	66-70 F	7 days	Peaked at 70 F within 48 hrs
Chill	40 F	1 day	1/1/2017
Keg			1/2/2017

#66 Baltic Porter

Brew date: Dec. 20, 2017

Appearance: Pours a nice cappuccino-tan head. Color is very deep brown, almost cola-colored, with a red hue at the edges in the light. Difficult to really tell how clear the beer is, but who really cares with a beer this dark.

Aroma: First whiff is distinctly a malty-chocolate mash up. Going in for a second or third smell, I detect some earthy, herbal hop character. Very clean overall.

Taste: Sweet malt hits you right away, followed quickly by a distinctly herbal, earthy flavor. Repeat tastings give way to a clean, roastiness. A moderate bitter backbone definitely makes its presence known and as I continue quaffing that roast really starts to shine through. Nice thick creamy head and good body.

Final Thoughts: I really like this style, and think I pulled it off pretty well, but I'm a little disappointed in how the yeast accentuated the hop character. I don't think I care for the herbal-earthy quality -- not that it's in-your-face or anything, just that it's not my cup of tea pint of beer, even if it just stands out initially.

Next Time: Use a different lager strain -- something that finishes a little maltier would be fine. Definitely consider using a large yeast cake again -- I don't think I experienced any off effects of maintaining the yeast in the carboy.

RECIPE TARGET

BATCH SIZE	TIME	OG	FG	ABV	IBU	EFFICIENCY	SRM
6.5 gal	60 min	1.074	1.017	7.5%	38.7	78%	27.6

ACTUAL

BATCH SIZE	1ST RUN	PRE-BOIL	OG	FG	EFFICIENCY	NOTES
6.5 gal	3.5 gal @ 1.080	7.5 gal @ 1.060	1.072		78%

FERMENTABLES

NAME	AMOUNT	%	BRAND
Munich (light)	10 lbs	55%	Avangard
Pale ale	6.25 lbs	34.4%	Briess
Cara 45	8 oz	2.7%	Dingemans
Chocolate malt	8 oz	2.7%	Briess
Black malt	7 oz	2.4%	Briess
Roasted wheat	5 oz	1.7%	Thomas Fawcett
Acidulated	3 oz	1%	Best Malz

HOPS

NAME	AMOUNT	TIME	USE	FORM	ALPHA %	OTHER
Sterling	2 oz	50 min	Boil	Pellet	7.4%	YCH Hops

OTHER ADDITIONS

NAME	AMOUNT	TIME	USE	FORM	OTHER
Irish moss	1.5 t	15 min	Boil
Yeast nutrient	0.5 t	10 min	Boil

YEAST

NAME	LAB	AMOUNT	ATTENUATION	TEMPERATURE	OTHER
2124 Bohemian Lager	Wyeast	Slurry	73-77%	48 F

WATER

Profile link: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=6D9SDB4

NAME	AMOUNT	TIMING	OTHER
RO Water	7.5 gal	75-25 Mash/Sparge
Filtered Water	2.5 gal	25-75 Mash/Sparge
Gypsum	2 g	Mash
Calcium Chloride	3 g	Mash
Epsom Salt	1 g	Mash

SCHEDULE

STEP	TEMPERATURE	TIME	NOTES
Mash in	164 F	10 min	6 gal
Saccrification rest	152 F	60 min
Batch sparge	168 F	10 min	4 gal
Boil	212 F	60 min
Chill	58 F
Fermentation	48 F	10 days
Fermentation	60 F	4 days	12/28/17 - Allow to free rise
Chill	40 F	1 day	1/1/18 - Chill to clarify
Keg	40 F		1/2/18

#65 Winter Skal Clone - Amber Lager

Brew day: Nov. 13, 2017

Appearance: Sunburst orange with a very slight haze. Frothy thick white head.

Aroma: Spicy, sweet aroma strikes you right away. Some citrus character too upon repeat smelling.

Taste: Sweet malt gives way quickly to spicy hops. The liberty hops really shines through.

Final Thoughts: This beer has definitely gotten better as it's lagered -- with time bringing the malt and hop character into balance. Initially, I detected a lot of the honey biscuit malt. But this has faded slightly and now really helps to round out the flavor. Overall, really nice! A great effort to create something in the same vein as Capitol Brewery's Winter Skal -- one of my all-time favorites at this time of the year.

Next Time: Just give it more time.

RECIPE TARGET

BATCH SIZE	TIME	OG	FG	ABV	IBU	EFFICIENCY	SRM
6.5 gal	60 min	1.061	1.015	6.08%	27	78%	13

ACTUAL

BATCH SIZE	TIME	OG	FG	ABV	IBU	EFFICIENCY	SRM
6.5 gal	60 min	1.061		%	27	78%	13

FERMENTABLES

NAME	AMOUNT	%	BRAND
2-row	8.25 lbs	56.9%	Briess
Pilsner	1.5 lbs	10.3%	Avangard
Dark Munich	4 lbs	27.6%	Avangard
Caramel 60L	6 oz	2.6%	Briess
Honey Biscuit	3 oz	1.3%	Swaen
Acidulated	3 oz	1.3%	Best Malz

HOPS

NAME	AMOUNT	TIME	USE	FORM	ALPHA %	OTHER
Liberty	1.6 oz	60 min	Boil	Pellet	4.8%	YCH
Liberty	0.75 oz	10 min	Boil	Pellet	4.8%	YCH
Liberty	0.15 oz	10 min	Whirlpool	Pellet	4.8%	YCH

OTHER ADDITIONS

NAME	AMOUNT	TIME	USE	FORM	OTHER
Irish moss	2 t	15 min	Boil
Yeast nutrient	0.5 t	10 min	Boil

YEAST

NAME	LAB	AMOUNT	ATTENUATION	TEMPERATURE	OTHER
2124 Bohemian Lager	Wyeast	2 L starter	73-77%	45-55 F
2124 Bohemian Lager	Wyeast	32 oz slurry	73-77%	45-55 F

WATER

Profile link: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=9YX6VMW

NAME	AMOUNT	TIMING	OTHER
RO Water	7 gal	80-20 Mash/Sparge
Filtered Water	2.25 gal	20-80 Mash/Sparge
Gypsum	2 g	Mash
Calcium Chloride	3 g	Mash
Filtered Water	0.5 gal	Boil	Added near end of boil, reduce OG to 1.063

SCHEDULE

STEP	TEMPERATURE	TIME	NOTES
Mash in	163 F	5 min	5.25 gal
Saccrification rest	152 F	35 min	Let fall to ~150 F
Batch sparge	160 F	10 min	4 gal
Boil	212 F	60 min
Whirlpool	170-160 F	10 min
Chill	60 F	20 min
Ferment	48 F	7 days
Warm	60 F	3 days	9/25/17 - Free rise
Warm	64 F	2 days	9/28/17 - warm
Chill	40 F	30 days	9/30/17
Keg	40 F		12/4/17

#61 West Coast IPA

Brew date: June 23, 2017

RECIPE TARGET

BATCH SIZE	TIME	OG	FG	ABV	IBU	EFFICIENCY	SRM
6.5 gal	60 min	1.067	1.017	6.61%	82	75%	10.75

ACTUAL

BATCH SIZE	1ST RUN	2ND RUN	PREBOIL	OG	FG	EFFICIENCY	IBU
6.5 gal	1.076 (4 gal)	1.038 (3.75 gal)	1.063 (7.75 gal)	1.067 (Added 0.5 gal filtered water)	1.012	75%	82

FERMENTABLES

NAME	AMOUNT	%	BRAND
2-row	14 lbs	86.5%	Briess
Carapils	12 oz	4.6%	Briess
Cara 20	12 oz	4.6%	Dingemans
Cara 45	8 oz	3.1%	Dingemans
Acidulated	3 oz	1.2%	Best malz

HOPS

NAME	AMOUNT	TIME	USE	FORM	ALPHA %	OTHER
Chinook	1 oz	60 min	FWH	Leaf	13%	Kraemer Brew
Mosaic	0.5 oz	60 min	FWH	Pellet	13.6%	YCH
Cascade	1 oz	60 min	Boil	Leaf	6%	Kraemer Brew
Simcoe	0.5 oz	10 min	Boil	Pellet	13.6%	YCH
Mosaic	0.5 oz	10 min	Whirlpool	Pellet	13.6%	YCH
Chinook	2 oz	7 days	Dry hop	Leaf	13%	Kraemer Brew
Simcoe	0.5 oz	7 days	Dry hop	Pellet	13.6%	YCH
Mosaic	0.5 oz	7 days	Dry hop	Pellet	13.6%	YCH
Mosaic	0.5 oz	3 days	Dry hop	Pellet	13.6%	YCH

OTHER ADDITIONS

NAME	AMOUNT	TIME	USE	FORM	OTHER
Irish moss	1 t	15 min	Boil
Yeast nutrient	0.5 t	10 min	Boil

YEAST

NAME	LAB	AMOUNT	ATTENUATION	TEMPERATURE	OTHER
1056 American Ale	Wyeast	2 packs	73-77%	66-68 F

WATER

Profile link: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=F9W6PXD

NAME	AMOUNT	TIMING	OTHER
RO Water	5 gal	50-50 Mash/Sparge
Filtered Water	5.5 gal	50-50 Mash/Sparge
Gypsum	8 g	Mash
Filtered Water	0.5 gal	Post boil

SCHEDULE

STEP	TEMPERATURE	TIME	NOTES
Mash in	162 F	10 min	6.5 gal
Saccrification rest	152 F	60 min
Batch Sparge	165 F	10 min	4 gal
Mash out	168 F	10 min
Boil	212 F	60 min	7.75 gal
Fermentation	68 F	5-7 days

Hop Harvest 2017

Centennial harvest
Picked: Aug. 22, 2017
Wet: 937 g
Dry: 9.65 oz (Aug. 28)

Fuggle harvest
Picked: Aug. 27, 2017
Wet: 100 g
Dry: 1.2 oz

Cascade harvest
Picked: Sept. 9, 2017
Wet: 1349 g
Dry: 13.6 oz (Sept. 12)

Chinook harvest
Picked: Sept. 17, 2017
Wet: ~1170 g
Dry: 13.5 oz (Sept. 22)

#63 "Kiss My Black..." Black IPA

Brew date: Sept. 12, 2017

RECIPE TARGET

BATCH SIZE	TIME	OG	FG	ABV	IBU	EFFICIENCY	SRM
6.5 gal	60 min	1.071	1.018	7.06%	86.7	78%	29

ACTUAL

BATCH SIZE	TIME	OG	FG	ABV	IBU	EFFICIENCY	SRM
6.5 gal	60 min	1.067	1.017	6.61%	82	75%	10.75

FERMENTABLES

NAME	AMOUNT	%	BRAND
2-row	10 lbs	57.6%	Briess
Pale ale malt	5 lbs	28.8%	Briess
Cara 20	10 oz	3.6%	Dingemans
Cara 45	4 oz	1.4%	Dingemans
Debittered black malt	12 oz	4.3%	Dingemans
Blackprinz	6 oz	2.2%	Briess
Chocolate wheat malt	3 oz	1.1%	Swaen
Acidulated malt	3 oz	1.1%	Best Malz

HOPS

NAME	AMOUNT	TIME	USE	FORM	ALPHA %	OTHER
Chinook	1 oz	60 min	FWH	Leaf	13%	Kraemer Brew
Simcoe	0.5 oz	60 min	FWH	Pellet	13.6%	YCH
Cascade	1 oz	60 min	Boil	Leaf	6%	Kraemer Brew
Chinook	0.5 oz	10 min	Boil	Leaf	13%	Kraemer Brew
Chinook	2 oz	0 min	KO	Leaf	13%	Kraemer Brew
Simcoe	0.5 oz	0 min	KO	Pellet	13.6%	YCH
Chinook	3 oz		Dry Hop	Leaf	13%	Kraemer Brew
Cascade	1 oz		Dry Hop	Leaf	6%	Kraemer Brew

OTHER ADDITIONS

NAME	AMOUNT	TIME	USE	FORM	OTHER
Irish moss	1 t	15 min	Boil
Yeast nutrient	0.5 t	10 min	Boil

YEAST

NAME	LAB	AMOUNT	ATTENUATION	TEMPERATURE	OTHER
1056 American Ale	Wyeast	1.6 L	73-77%		Starter

WATER

Profile link: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=C2LLKXX

NAME	AMOUNT	TIMING	OTHER
RO Water	4 gal	40-60 Mash/Sparge
Filtered Water	6 gal	40-60 Mash/Sparge
Gypsum	8 g	Mash

SCHEDULE

STEP	TEMPERATURE	TIME	NOTES
Mash in	166 F	10 min	6 gal
Saccrification rest	154 F	30 min	Abbreviated mash
Mash out	168 F	10 min	4 gal
Boil	212 F	60 min
Chill	66 F	15 min
Fermentation	68 F	5 days

#64 Dortmunder Lager

Brew date: Sept. 12, 2017

I have loved Dortmunder lagers for years -- ever since first trying Berghoff's Dortwunder -- but only now am I getting around to brewing one. They are the perfect balance between Pilsner crispness and and Munich maltiness.

Appearance: Pale straw gold color. Very very clear -- as clean as you can get a lager without filtering. Champagne bubble cascading up the glass. A white foamy head that quickly evaporates to a thin rim around the glass. White lacing remains throughout quaffing. Perhaps add a touch of dextrin malt to help with head retention, but not so much as to add more body.

Aroma: Sweet, spicy aroma. Bread, biscuit with honey, Mandarin citrus, and very slight sulfur. Perfect.

Taste: Dry, sweet bread transforms to crisp sulfur-lager flavor. Some spiciness from the hops comes through but only just a hint. Overall, malt dominates (as it should). Light body. Effervescent bubbles.

Final Thoughts: Really happy with how this turned out! Feels, looks, smells, and tastes like a Dortmunder should. This would be a great summer thirst-quencher. As it is, it's a great change of pace from hot weather IPAs and a refreshing transition before the late fall/winter onslaught of roasty beers. I love how the Bohemian lager yeast helped keep everything in proportion. I also think the Hallertauer/Saphir hop mix was really nice -- just the right spicy citrus. Water profile seemed pretty much spot on.

Next Time: Consider adding a touch of dextrin malt to help with head retention, but be restrained to keep body light. Would be interesting to try a little sourdough malt too. No need to go hoppier or have a higher ABV.

RECIPE TARGET

BATCH SIZE	TIME	OG	FG	ABV	IBU	EFFICIENCY	SRM
6.5 gal	60 min	1.053	1.013	5.23%	25	75%	4.37

ACTUAL

BATCH SIZE	TIME	OG	FG	ABV	IBU	EFFICIENCY	SRM
6.5 gal	60 min	1.067	1.017	6.61%	82	75%	10.75

FERMENTABLES

NAME	AMOUNT	%	BRAND
Pilsner malt	12 lbs	91%	Avangard
Munich 10L	10 oz	4.7%	Briess
Vienna	6 oz	2.8 %	Avangard
Acidulated	3 oz	1.4%	Best Malz

HOPS

NAME	AMOUNT	TIME	USE	FORM	ALPHA %	OTHER
Hallertauer	1 oz	60 min	Boil	Pellet	3.8%	YCH
Saphir	1 oz	60 min	Boil	Pellet	2.4%	YCH
Hallertauer	1 oz	10 min	Boil	Pellet	3.8%	YCH
Saphir	1 oz	10 min	Boil	Pellet	2.4%	YCH

OTHER ADDITIONS

NAME	AMOUNT	TIME	USE	FORM	OTHER
Irish moss	2 t	15 min	Boil
Yeast nutrient	0.5 t	10 min	Boil

YEAST

NAME	LAB	AMOUNT	ATTENUATION	TEMPERATURE	OTHER
2124 Bohemian Lager	Wyeast	2 L	73-77%	50 F	Starter

WATER

Profile link: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=9YX6VMW

NAME	AMOUNT	TIMING	OTHER
RO Water	7.5 gal	83-17 Mash/Sparge
Filtered Water	1.5 gal	17-83 Mash/Sparge
Gypsum	1 g	Mash
Calcium Chloride	2 g	Mash

SCHEDULE

STEP	TEMPERATURE	TIME	NOTES
Mash in	156 F	10 min	6 gal
Saccrification rest	148 F	60 min
Batch sparge	168 F	10 min	3 gal
Boil	212 F	60 min
Chill	50 F	15 min
Fermentation	48 F	7 days
Fermentation	52 F	3 days
Fermentation	66 F	3 days	Allow to free rise
Chill	60 F	11 days
Lager	36 F	14 days

"Sour Saturday" Kraemer-Yakowicz Gueuze Lambic [#60]

Brew date: May 20, 2017
Batch size: 9 gal

Ingredients:
11.25 lb Pilsner malt (Dingemans)
5.25 lb Wheat malt (Avangard)
2 lb Flaked wheat (Briess)

*1 oz Cascade (6%) (KB) (30) - Aired 0.75 oz for ~3 months)
Yeast nutrient (10)

Batch #1:
WLP 655 Belgian sour mix one
1.5 L Door County Brewing saison yeast starter
Bottle dregs:

• Gueuze Girardin
• New Glarus Brewing Wild Bitter 32661
• O'so Blood of the Cherry (Added on 5/28)
• O'so Arbre Qui Donne (Added on 5/28)

Batch #2:

WLP 677 Lactobacillus delbrueckii

1 pk Safale US-05 Ale dry yeast

Bottle dregs:

• Epic Brewing Elder Brett
• Almanac Barrel Aged Sour IPA
• Oud Beersel Framboise
• New Holland Incorrigible Reserve White Sour Ale
• Hof ten Dormaal Kriek
• Boulevard Love Child Sour Ale No. 7

Water:

Profile - https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=XNRXXPS

12 gal - 5 gal RO, 7 gal filtered

2 g Gypsum

1 g Calcium Chloride

Add 1.5 gal filtered water at end of boil.

Top off to 9 gal.

Schedule:

Mash in 7,75 gal @ 169F

Sac rest @ 158F (60)

Batch spage 4 gal

Boil (60)

Chill to 68F

Target:

OG 1.054

FG 1.009

SRM 3.4

ABV 5.8%

IBU 9

Notes:

5 gal RO + 2 gal filtered water

1st run - 4 gal @ 1.082

Preboil - 8 gal @ 1.065

End boil - 8 gal @ 1.084

Add 1 gal filtered water

OG 1.075

Batch #1 - 6 gal @ 1.063

Batch #2 - 2.5 gal @ ?

Added ~0.5 gal filtered water to Batch #2 to top off.

Summit West-London Style Ale Clone | English Golden Ale [#59]

Brew date: April 17, 2017
Batch size: 6.25 gal

Ingredients:
11.3 lb Maris otter (Muntons)
4 oz Acidulated (Best Malz)

1.6 oz Cascade (6%) (KB) (60)
0.25 oz Fuggle (4.5%) (KB) (10)
0.5 oz Fuggle (5.3%) (10)
1 oz Motueka (6.5%) (10)
2 t Irish moss (15)
Yeast nutrient (10)
1.5L Wyeast 1098 British ale starter

Water:
Profile: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=L26DJXC
9 gal - 5 gal RO, 4 gal filtered
4 g Gypsum
2 g Calcium chloride

Schedule:
Mash in 6 gal @ 159F
Sac rest @ 151F (60)
Heat to 166F
Batch sparge 3 gal
Boil (60)
Chill to 66F

Target:
OG 1.051
FG 1.013
SRM 5.3
ABV 5%
IBU 40

Notes:
1st run - 4 gal @ 1.065
Mid boil - 7 gal @ 1.055
End boil - 1.065, add 1 gal filtered water
OG 1.052, add 0.5 gal filtered water

4/30/17 - FG 1.012, fermenting at 69F for about a week. Crash cold to 50F

"Lil' Poutin' Stout" American Stout [#58]

Brew date: Feb. 19, 2017
Batch size: 6.25 gal

Ingredients:
7 lb Maris otter (Muntons)
5 lb 2-row (Briess)
12 oz Flaked barley (Briess)
8 oz Caramel 60L (Briess)
3 oz Acidulated (Meussdoerffer)

Cold steeped in 2 qts filtered water day before brewing:
10 oz Roasted barley (Briess)
9 oz Debittered black malt (Dingemans)
7 oz Chocolate malt (Briess)
3 oz Black malt (Briess)

2.35 oz Cascade (6%) (KB) (60)
1.5 t Irish moss (15)
Yeast nutrient (10)
1.7 L Wyeast 1056 American ale starter

Water:
10 gal - 50% RO, 50% filtered
7 g Gypsum
3 g Calcium chloride
1 g Epsom salt

Target:
OG 1.063
FG 1.016
ABV 6.24%
IBU 42
SRM 75%
Efficiency 75%

Notes:
Separate cold-steeped wort from grains and add grain to mash.
1st run - 4 gal @ 1.069
Preboil - 1.058 (Only added ~3 gal of sparge water to grain)
OG 1071, ~5.75 gal
Add 1 qt filtered water to top off to 6 gal
Ferment @ 66F
Added cold steeped wort at 10 min before knockout

3/9/17 - Keg and bottle, FG 1.018/1.020
Bottling: 0.7 oz corn sugar + 6 oz filtered water to bottle 1 gal.

"It's a Tuber, Not a Tumor" Sweet Potato Bock [#57]

Brew date: Jan. 2, 2017
6.25 gal

Ingredients:
8.5 lb Pilsner (Avangard)
6 lb Munich (Avangard)
12 oz Cara 45 (Dingemans)
4 oz Midnight wheat (Briess)
4 oz Dark chocolate malt (Briess)
3 oz Acidulated malt (Meussdoerffer)
~2 lb Roasted sweet potato

3 oz Hallertau (2.5%) (60)
*0.25 oz Styrian Celeia (3.7%) (60) (Only had 0.10 oz)
1.5 t Irish moss (15)
Yeast nutrient (10)

2 L Wyeast 2206 Bavarian lager starter

Water:
Profile - https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=DKQ9T4P
10 gal water - 75% RO, 25% filtered
4 g Calcium chloride
2 g Gypsum

Schedule:
Mash in 6 gal @ 130F
Protein rest @ 122F (20)
Sac rest @ 154F (50)
Heat to 168F (15)
Boil (60)
Chill to 50F
Ferment @ 48F

Target:
OG 1.069
FG 1.017
SRM 21
ABV 6.8%
IBU 25

Results:
1st run - 2.75 gal @ 1.087 - very slow lauter
Preboil - 7.5 gal
OG 6.25 gal @ 1.075

Notes:
1/23/17 - Gravity @ 1.022/1.020, raise ferm temp to 51F
1/29/17 - Gravity @ 1.020, diacetyl rest @ 60/62F for past 3-4 days, flavor cleaning up, lager soon. Cut out gypsum entirely next time. Heating to 65F for 24 hrs, then cold crash to lager.

Smokey Scottish Ale

Brew date: Dec. 21, 2016
#56 - 6.25 gal

Don't use more than 1 oz of peated malt next time... Now that I have your attention, let me explain.

This started out as a beer for a co-worker, Elizabeth. She won my company's raffle for a beer I donated, and asked for a malty Scotch ale. Perfect!, I thought. I had been wanting to brew one for quite a while, and was recently inspired by Great Divide Brewing's Claymore Scotch Ale.

The grain bill was a bit too traditional, I should have gone more American-ized. Including adding some caramel malt 60-80L and goning warmer on the mash temp -- maybe 157 F.

In addition, I opted to add a little smoked malt for depth of flavor. Turns out 3 oz in roughly 20 lbs of grain was too much for my taste. While I had a lot of compliments on the beer, I thought it was just too smokey.

Ingredients:
15.75 lb Maris Otter - Muntons
1 lb Melanoidin malt - Best Malz
8 oz Cara 45 - Dingemans
6 oz Cara 20 Belgian Caravienne - Dingemans
4 oz Chocolate malt - Briess
3 oz Roasted Barley - Briess
3 oz Peated malt - Thomas Fawcett
4 oz Acidulated malt - Meussdoerffer

1.25 oz Cascade (6%) (KB leaf) (60)
1 t Irish moss (15)
Yeast nutrient
1.7 L Wyeast 1728 Scottish Ale Starter

Water:
10 gal - 50/50 RO & filtered
3 g Gypsum
4 g Calcium Chloride
1 g Epsom

Schedule:
Mash in 6 gal @ 168F
Sac rest @ 155F (60)
Heat to mash out
B. Sparge 4 gal
Boil (60)
Chill to 57F
Ferment at 57F

Target:
OG: 1.080
FG: 1.024
SRM: 19
IBU: 23
ABV: 7.4%
Efficiency: 77%
Attenuation: 70%

Results:
1st run: 3.5 gal @ 1.097
Preboil: 7.5 gal @ 1.073
OG: 1.085
Add ~1/2 gal filtered water to reduce to 1.080 and 6 gal

"Mental Health" Oatmeal Porter

Brew date: Nov. 7, 2016
#55 - 6.25 gal

Part two of a two-brew day. Inspired by a delicious oatmeal porter from Zipline Brewing out of Nebraska that I tried the last time I was in Denver (thanks, Jim!). Don't think I quite hit the mark, but pretty close.

Ingredients:
11.75 lb Briess 2-row
1 lb Flaked oats - Briess
10 oz Caramel 60L - Briess
9 oz Chocolate malt - Briess
9 oz Blackprinz - Briess
8 oz Black malt - Briess
4 oz Acidulated - Meussdoerffer

1.5 oz Cascade (KB leaf) (60)
1 oz Fuggle (KB leaf) (15)
1 t Irish moss (15)
Yeast nutrient
2 pks Wyeast 1056 American Ale

Water
9.25 gal (5 gal RO & 4.25 gal filtered)
6 g Gypsum
1 g Epsom
3 g Calcium Chloride

Schedule:
Mash in 6 gal @ 165F
Sac rest @ 154F (60)
Mash out to 168F
B. Sparge 3 gal
Boil (60)
Chill to 65F

Target:
OG: 1.065
FG: 1.016
ABV: 6.4%
IBU: 33
SRM: 30.5

Results:
1st run: 4 gal @ 1.067
OG: 1.070

Note:
- Fermentation peaked at 72F
- Keg on 11/21/16
- Very vigorous fermentation!

"Country Eyes" Farmhouse | Tasting Notes

Appearance: Amber gold color, very slight haze, nice bright white fluffy foam head and lacing.

Aroma: Musty funk of grapes, much like white wine -- sort of like a mid-priced sauvignon blanc. Delicate, sweet floral note peers from behind, with citrus grapefruit and pear near by.

Taste: White grape sweetness, followed quickly by a funky tartness. Perhaps more of a perception of sweetness. Finishes dry like a sauvignon blanc. Good hop bitterness, but nothing discernible. Effervescent from a slightly elevated CO2 level, 12 PSI.

Final Thoughts: I wasn't sure what to think of this beer when I poured my first draught. It seemed too sweet, not nearly dry enough, and without much grape character. All of that changed with age. This is one of the few beers that I have brewed that has improved with age. The sweetness has receded, and become more tart and more wine-like. It's difficult to know if this is due to the yeast finishing fermentation, or falling out of suspension. The beer has definitely gotten cleaner over time, and the wine-like character really shines through.

If I were to brew this again, I'd simply give the Wyeast 3724 Belgian Saison yeast more time to complete its work and possibly drop the mash temperature to 149-150F. I'd also add even more grape juice or must to condition.

Thanks again Webendorfers for the fun experiment!

Door Creek Apple Cider

Brew date: Oct. 23, 2016

2 one-gallon carboys each filled with ~0.75 gal cider

6 oz brown sugar in each

1/16 t metabisulphite each

1/2 t pectin enzyme each

1/8 t nutrient each

Wyeast 4766 cider yeast

Ferment at 64-66F.

11/20/2016 - Bottle

20 g corn sugar

1/2 c filtered water

2.3 CO2 vol @ 60F

1.5 gal cider

"City Eyes" Red Table Grape Wine

Press date: Sept. 15, 2016
1.5 gal grape juice

My first attempt at wine making, and the second part to my fun experiment with grapes from Webendorfer farms.

The whole process was a cinch, at least compared to brewing. Just press it and forget it.

I covered the picking and pressing in my last post, "Country Eyes" Farmhouse Ale. Suffice it to say, once the grapes were pressed and in the fermenter, all it took was pushing the cap that formed back down below the surface every 12 hours for about a week.

It was fascinating to see the color of the wine change over time -- from an opaque green to a bright ruby red. Very similar to a blush or Zinfandel.

I'm looking forward to opening a bottle sometime in the spring, but the initial flavor was fairly dry, without much real flavor beyond a light peach fruitiness. Aroma was also pretty faint.

"City eyes" refers to my buddy Wes, and his apparent lack of ability to see most animals in nature. I can neither confirm or deny this accusation. You'll have to ask his "country eyes" wife.

9/15 - Press grapes
1 gal grape must at 1.050
Add 1/4 t Potassium metabisulphite
Add 1/4 t gal Filtered water
Add 1.43 oz sugar

9/16 - Add following:
1 lb sugar
1/2 t Pectic enzyme
1/8 t Yeast nutrient
1 pack Lalvin K1-V1116 yeast

9/24 - Rack
OG 0.998 - 1.000