20201219 - IPA #16

 10 lbs Pale Malt (2 row)

2 lb Oats, flaked

1 oz Simcoe

4 oz Mosaic (10/1 min)

1 oz Simcoe @ 1 min

American Ale (Wyeast 1056)

Mash:

Added 4 gallons at 161 degrees for 75mins (targeting 148 degrees)

Added 4 gallons at 185 degrees for starting boil volume of 6 gallons

1.030 SG

After 1 week FG is 1.004 for ABV of around 3.4%

20201107 - Irish Red Ale - batch #15

5 lbs Pale Malt, Maris Otter

3 lbs Pale Malt, Maris Otter (Toasted 15 mins @ 350F)

1 lbs Caramel/Crystal Malt 80L

1 lbs Melanoiden Malt

2 lbs Corn flaked

4 oz Golding, East Kent (60/15 mins)

Irish Ale yeast (Wyeast #1084)

60 minute mash @ 152F (Added 20 quarts @ 166F)

Added 8.4 qt 210F water for 10 minutes 

60 minute boil

1.038 SG

20201112 (5 days) 1.012 gravity (~3.4% ABV)

20200216 - Stout - batch #14

Based on Rouge Ales Shakespeare Stout.

8lbs pale malt

Flaked oats 2.5L 1.5lbs

Choc malt 350L 1.5lbs

Crystal 120L 1.5lbs

Roasted barley 500L 0.25lbs

Mashed for 60 minutes at 148F with 6 gallons of water. Sparged with 2 gallons of boiling water. Yielded 6.5 gallons of wort, pre-boil. 

Boiled 90 minutes. Added 2oz Cascade hops at 60 mins and 2oz at 15 minutes. 

Chilled and pitched white labs kveik with an starting gravity of 1.038. Yielded 5.75 gallons.

Added 2oz pasilla peppers.

Gravity at 7 days is 1.010

20180911 - Hard Lemonade - Batch #13

Recipe from a book, "True Brews" by Emma Christensen. Started 1cup water, 4 Tbsp sugar, 1 packet yeast. After 12 hours added 2 cups water, 2 Tbsp sugar, and 1/2 cup lime juice. Repeated this 5 times every 12 hours. Resulted in 1 gallon at 1.009 OG

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2018/1848 Winter Warmer - Batch #12

Based off 1848 Barclay Perkins IBSt - From "The Home Brewer's Guide to Vintage Beer"  ISBN: 978-1-59253-882-9

I made a starter with 1 cup water, 2x packets of  Wyeast 1098, 1 cup Dry Malt Extract (DME), and 1 tsp yeast nutrients.

All grain in a 10 gallon cooler.

4.5 gallons @ ~188 F added to mash. Sparged 4 gals @ 180F.

21 lbs pale malt 2-row
2.75 lbs amber malt
.75 lbs black malt
1 lbs DME (added this to up the OG, and since I had the remainder from the starter)

7.5 oz US Golding @ 90 mins
7 oz US Golding @ 60 mins
1.5 oz US Golding @ 30 mins (original recipe called for 7 oz here, but with the volume of hops already in the boil this seemed like overkill)

To make this a winter warmer at 10 mins I added 1 oz cinnamon sticks, 1 Tbsp all spice, 1 Tbsp vanilla, and 1 lbs brown sugar.

4 gallon yield @ 1.070 OG

No bubbling in airlock as of 7/5. So I added a package of Nottingham Ale yeast and Beer Nutrients (zinc). Still didn't see any bubbling, but check gravity on 7/8 and measured 1.015.

Added 1/4 cup brown sugar for priming. Bottled on 7/20 with FG of 1.014 (ABV 7.35% from https://www.brewersfriend.com/abv-calculator/). Yielded 24 12oz bottles and 3 22oz. Placed bottles under the house where the temperature max was 64F.

20171112 - Broyhan

12lbs Pilsen malt
3gallons mashed at 158F for 60 mins
5gallon sparge at 170F
boiled for 1 hour

SG 1.030
Kolsch Wyeast 2565
5.5 gallons

Started secondary fermentation 11/20 1.008

12/19 bottled at 1.008. Primed with 0.5 cups brown sugar.

20171205 - Apple ale

Bellwood acres honey crisp cider. Wyeast 1098 British ale yeast.

20171222 Bottled 3 gallons. Primed with 1/3 cup brown sugar. 1.020 FG