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

20170910 - Braggot

8 lbs pacific northwest pale ale malt
Target mash temp 158F, mash tun weight 9lbs (20 gallon cooler), added 2 gallons (8qt) of water at 188F. Left for 60 minutes, then added 4 gallons of water at 170F for sparge. Added additional 1 gallon of water.

60 minute boil
Added 2oz centennial hops at start of boil.
Added 1 tsp irish moss at 20 minutes to end of boil.
Added 2oz centennial hops at 15 minutes to end of boil.
Added 5 lbs honey at end of boil.
Pitched 2x Wyeast 3787 Trappist High Gravity Style yeast.

1.052 OG 5.5 gallon yield


9/18/2017 - 1.000 SG
9/20/2017 - 1.002 SG - 2nd ferment started

10/03/2017 - 1.002 FG bottled with 1/2 cup honey.
19 - 12oz
15 - 22oz

20170401 - 2017/1868 EIPA

Based on 1868 Tetley EIPA. 6oz Golding hops, 4oz cascade hops (alpha 8.9%). 1.050 SG. Wyeast 1098 English ale yeast. +7 days 1.010. At +9 days still 1.010.

3 gallons bottled 4/19/2017 at 1.008 FG (~5.5% ABV) with 2.1oz brown sugar.

20161202 - Apple Ale

3 Gallons of fresh press cider from Bellewood Acres. Added 1056 American Ale yeast. 1.060 SG

20161218 - Racked for secondary fermentation. 0.998 SG

20170120 - Bottling

0.995 FG

Added about 16 oz honey to sweeten up to 1.013

20170126 - 1.010

20160430 - Possum pilsner

20151216 - Apple Ale

3 gallons of fresh pressed apples from Bellewood Acres.

English Ale Wyeast #1028

OG - 1.060

20151128 - 2015/1848 Winter Stout

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

OG 1.073

36 hours prior to pitching I made a starter with 1/2 gallon 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. After sparging 2 gals @ 180F, I still didn't have enough wort for the boil so I ran another 2 gallons through the wort.

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.

Transfered ~4 gallons to carboy and added yeast starter 20151129 AM.

Gravity reading 20151206, 6 days in: 1.014 ~7.8% ABV.

Primed bottles with 1/2 cup brown sugar.

Bottled 20151214 with FG 1.020 ~7% ABV.