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