01/18/2014 – Brew Day Using extra ingredients sitting around to make a “free” beer. 3.5 lbs – Amber LME 1 lb – Light DME 2 lbs – Corn Sugar 1 oz – Centenniel Hop Pellets (75 min) 1 tsp – Irish moss (15 min) 0.5 tsp – Yeast nutrient (15 min) 0.5 oz – Centenniel Hop Pellets (10 min) 0.5 oz – Centenniel Hop Pellets (1 min) 1 oz – Centenniel Hop Pellets (Dry hopped in secondary) Racked on top of the…
12/29/2013 – Brew Day 0.75 lbs – Belgian Caramel Pils 0.25 lbs – Briess Caramel 120 6 lbs – Pilsen LME 1 lb – Light Pilsen DME 1 oz – Chinook Hop Pellets (60 min) 1 tsp – Irish Moss (15 min) 0.5 tsp – Yeast Nutrient (15 min) 0.5 oz – Chinook Hop Pellets (10 min) 0.5 oz – Chinook Hop Pellets (1 min) 1 oz – Chinook Hop Pellets (dry hopped in secondary) Specialty grains steeped for 20…
11/21/2013 – Brew Day 1.5 lbs – Pale ale malt 1 lb – Munich malt 8 oz – Cara Munich Malt 8 oz – Crystal 120L Malt Mashed @ 155 degrees F for 1 hr 5 lb – Munich LME 1.5 oz – German Hallertau hop pellets (60 min) 0.5 tsp – Yeast nutrient (15 min) 1 tsp – Irish moss (15 min) 0.5 oz – Cascade hop pellets (15 min) 0.5 oz – Cascade hop pellets (5 min) Strained…
11/12/13 – Brew Day 1.25 lbs – Pale ale malt 1 lb – Rye malt 0.5 lbs – Crystal 120L malt 0.5 lbs – Caravienne malt 0.5 lbs – Caramunich malt 5 lbs – Extra pale LME 1 oz – Styrian golding hop pellets (60 min) 1 tsp – Irish moss (15 min) 0.5 tsp – Yeast nutrient (15 min) 0.5 oz – Willamette hop pellets (15 min) 0.5 oz – Willamette hop pellets (5 min) Shook to aerate O.G.:…
11/07/2013 – Brew Day 0.25 lbs – English chocolate malt 0.25 lbs – Belgian special B malt 0.25 lbs – Belgian biscuit malt 0.25 lbs – Briess special roast malt 6 lbs – Maris otter LME 1 oz – Fuggle hop pellets (60 min) 1 tsp – Irish moss (15 min) 0.5 tsp – Yeast nutrient (15 min) Aerated by shaking Fermented with Danstar Nottingham Ale Yeast O.G.: 1.045, 11 Degrees Brix Fermented at 68 degrees F 11/21/2013 – Racked…
This was made with Norman Creek Honey and will be served at MaC. This is a modification of the AHS Smoked Porter recipe (like Brew #30) with honey added as well as maltodextrin to compensate for the drying effect of the honey. I intend to substitute 3.5 lbs of LME for 3 lbs of honey and will add 12.5 oz of maltodextrin. This modification is based on the BYO Vol. 18, No. 2 article called Brewing with Honey. 10/23/2013 –…
09/28/2013 – Brew Day 1 lb – Crystal 150L malt 1.5 lbs – Pale ale malt 1 lb – Flaked oats 0.5 lbs – Pale chocolate malt 1 lb – Crystal 60 malt 6 lbs – Dark LME 1 oz – Horizon hop pellets (60 min) 1 tsp – Irish moss (15 min) 0.5 tsp – Yeast nutrient (15 min) 1 oz – UK Kent Golding hop pellets (5 min) 6 oz – Maple sugar (4 min) 32 fl oz…
Based on the recipe here. 09/18/2013 – Sour Mash 3 lbs – 2-Row 1 lb – Malted Wheat 0.5 lb – Malted Rye 2 gallons of strike water at 161 degrees F. Mashed at 152 degrees F for an hour. Cooled to 120 degrees F by adding 1 gallon if cold spring water. To inoculate, added: 0.75 lb – Un-milled 2-Row Covered the surface of the mash with saran wrap and floated CO2 on the surface. Soured mash at 110…
This is a Pro Series kit from Norther Brewer. I made this once before (Brew #30) and it was amazing! 09/16/2013 – Brew day 1 lb – English Maris Otter 0.875 lbs – English Medium Crystal 0.75 lbs – Flaked Barley 0.5 lbs – Belgian Aromatic Malt 0.5 lbs – British Chocolate Malt 0.5 lbs – Belgian Special B 0.25 lbs – English Black Malt 3.15 lbs – Gold Malt Syrup 2 lbs – Light DME 3 oz – Willamette…
This is a Pro Series kit from Northern Brewer. 09/14/2013 – Brew Day 0.5 lb – Briess Caramel (20L) 6.3 lb – Gold LME 1 lb – Briess Golden Light DME 1 oz – Cascade (60 min) 0.5 tsp – Yeast nutrient (15 min) 1 tsp – Irish Moss (15 min) Shook to aerate. Pitched Wyeast 1056 (American Ale Yeast) O.G.: 1.056, 13.6% Brix Fermenting at 68 degrees F in the fermentation chamber 09/16/2013 – Racked to secondary Added 0.5…