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.

20130701 First brewing

First time brewing. Got supplies from north corner brewing with Sam and Brandon to brew IPA #2 and Cascade Pale Ale. IPA original gravity 1.060. Bottled July 8th 2013. IPA FG 1.016. Cascade pale FG 1.011.

20130929 Big Porter & Black Ale

Big Porter
Modified hopping:

• 60min - 1oz Cascade and 1/2oz Magnum 
• 1 min - 1/2oz Magnum 

OG 1.062
Wyeast 1056 American Ale yeast



Black Ale
Modified hopping:

• 60min - 2oz Cascade
• 10min - 1oz Fuggle
• 1min - 1oz N. Brewer

OG 1.050
Wyeast 1728 Scottish Ale yeast

Black Ale boiling

Both beers have a syrupy sweet burned taste to them.

20130930 - ~24 hours in

The Big Porter is overflowing

The Black Ale bubbles every 60 seconds

20131009 - Bottled the Big Porter with a F.G. 1.022 for an ABV of a little over 5%.

20131011 - Bottle the Black Ale with a FG of 1.022 for an ABV of just under 4%