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

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