This page logs my most recent homebrews.

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Colorado brewing (1970-1972, 1982-1984) - no written records available - includes a small batch of stout (one bottle blew the cap and spattered my room at my parents house), and also 8-10 batches of fresh fruit wines (mostly from "Art of Making Wine": Anderson/Hull) including (from memory and from notes in the book): Orange, Banana, Banana/Raisin (a favorite because it was drinkable within a month), Rhubarb (my only batch that went bad), Dandelion, and Concord Grape (from a concentrate).

Kansas brewing (1991-1996 - 25 batches: 13 beer, 7 wine, 3 cider/cyser, 2 mead):

• 3/23/1991 - Coopers Ale - 5 gallons - from a can kit
• 11/8/1991 - Coopers Stout - 5 gallons - from a can kit
• 2/9/1992 - Guinness Stout clone - 5 gallons - from "Brewing Beers Like Those You Buy": Dave Line - Edme yeast - a bottle exploded - had to drink ALL the rest immediately - bummer ;)
• 3/15/1992 - Apple Cider - from "Art of Making Wine": Anderson/Hull - refreshing, champagne-like, Caroline likes it
• 3/15/1992 - Banana/Raisin Wine - 5 gallons - from "Art of Making Wine": Anderson/Hull
• 3/29/1992 - Raisin Wine - 5 gallons - from "Art of Making Wine": Anderson/Hull
• 4/9/1992 - Coopers Lager - 6 gallons - from a can kit
• 6/15/1992 - Fullers ESB clone - 5 gallons - from "Brewing Beers Like Those You Buy": Dave Line
• 7/11/1992 - Cabernet Sauvignon Wine - 5 gallons - from Alexanders "Sun Country" can, Lalvin KIV-1116 yeast
• 8/2/1992 - Johannisberg Riesling Wine - 2.5 gallons - from Alexanders "Sun Country" can, 2 pkg Red Star Prise de Mousse yeast
• 9/27/1992 - Apple Cider - 5 gallons - from "Art of Making Wine": Anderson/Hull - 2 pkg Lalvin KIV-1116 Blue wine yeast - repeat of 3/15/1992 - needed more!
• 9/29/1992 - Apple Cyser - 1 gallon - from "Art of Making Beer": Anderson/Hull - Town House apple juice, Osage (brand) honey (0.75lb), Red Star Pasteur Champagne yeast
• 10/4/1992 - Gewurztraminer Wine - 2.5 gallons - from Alexanders "Sun Country" can, 2 pkg Red Star Prise de Mousse yeast
• 10/24/1992 - Dry Mead - from "Making Mead": Acton - 3lb Barkmans Busy Bee Premium Clover Blend honey, 2 pkg Lalvin green champagne yeast
• 12/12/1992 - Zinfandel Wine - 2.5 gallons - from Alexanders "Sun Country" can, 2pkg Red Star Montrachet yeast
• 12/12/1992 - Kwoffit Bitter - 5 gallons - from can kit - added Edme yeast in addition to supplied yeast
• 12/?/1992 - Orange Mead - 1.5 gallons - from "Art of Making Beer": Anderson/Hull - 2lb honey, 48 oz sterilized fresh squeezed orange juice (20 oranges), Vierka wine yeast ("mead") - yeast didn't start so I added Lalvin EC-1118 champagne yeast (made starter) - Caroline likes it
• 1/17/1993 - Watney Mann Special Bitter - 5 gallons - from "Brewing Beers Like Those You Buy": Dave Line - used Alexanders Amber malt extract, yeast starter with Edme yeast, C&H "raw" sugar
• 5/4/1993 - Pinot Noir Wine - kit? - 2 pkg Lalvin 71B-1122 (maroon) yeast
• 11/15/1992 - Muntons Nut Brown Ale - 5 gallons - from kit - used Muntons Fison yeast and Edme yeast
• 11/16/1993 - Brewferm Kriek - 2.5 gallons - from kit - used provided yeast and Edme yeast
• 3/6/1994 - Steam Beer - 5 gallons - from "New Complete Joy of Homebrewing": Papazian - used 2 plugs of Yeast Lab Amsterdam lager yeast
• 10/8/1994 - Kwoffit Irish Stout - 5 gallons - from can kit - added supplied yeast plus Edme yeast
• 10/15/1995 - Samuel Smiths Tadcaster Old Brewery Bitter Ale - 5 gallons - from "Brewing Beers Like Those You Buy": Dave Line - used Edme yeast - primed with brown sugar
• 7/20/1996 - Cherry Beer - 3kg Ireks(?) Original bavarian Malt Extract Munich Light Unhopped, ½oz Northern Brewer pellets (7.1%aa), Edme yeast, 10lb fresh bing cherries boiled until soft then crushed and frozen

Florida/Colorado brewing:

• Barons Premium Pale Ale wort concentrate
• WYeast 1098 British Ale yeast, mfg 3 Aug 2004 (did not use Barons supplied dry yeast)
• Dry hop pellets (from Barons)

• 3 gallons Zephyr Hills distilled water
• Using One-Step for sanitation
• Started yeast ("smacked") 11/13/04 at 9AM, was fully expanded by 8PM - air temp 80°F
• Distributed bentonite in ½ gallon of distilled water in primary (6.5 gallon plastic)
• Added Barons wort concentrate and rinsed wort bag
• Topped up to 5 gallons (total water needed was 3 gallons)
• Stirred vigorously to aereate for healthy yeast growth
• At 80°F wort temp, pitched yeast 11/13/04, Original Gravity 1.064
• Added dry-hop pellets 11/13/04
• Fermentation started actively in 12 hours
• Did not skim krausen or use blow-off tube
• Racked to secondary on 11/18/04 - NOTE - this was a 5-gallon batch, which I split up into two half-batches to experiment with late hopping
• Specific gravity 1.012 (probably 1.014 - misread the liquid curve), ratings (1-5): Overall 3+, Malt 2+, Hops 3, Sweet 2, Bitter 2, Body 2+.
• Watched activity, dry hops continued to move slightly up and down near top of beer until 12/2/04, and was ready to bottle
• Bottled 12/4/04, primed with 5/8 cups DME boiled 2 minutes in 1 pint distilled water
• Final gravity was 1.016 after adding priming DME (due to a process glitch)
• Produced 23.5 12-oz bottles
• First tasting (of "test" bottle that was partially filled) 12/15/04 - nice creamy longlasting head, just a tad light on the malt, excellent first-effort (for relearning the whole brewing process), ratings (1-5): Overall 4, Malt 3, Hops 4, Sweet 2, Bitter 2, Body 3-.
• 12/26/04 rating: Overall 4+, Malt 3+, Hops 4-, Sweet 3, Bitter 2, Body 3, copper color, bright and clear
• First time using smack-pack yeast - much preferred over the previous dry yeasts I have used
• In the future, do not use distilled water. Although this time the yeast did fine, according to published literature, distilled water does not provide some minerals and ions needed by the yeast - and plan to use bottled "drinking" water in the future. I don't use tap water because we have a water softener.
• This being my first homebrew since moving to Florida 3 years ago, there were a few kinks in the process. Reading the hydrometer was probably incorrect when racked to the secondary - probably misread the curve in the water due to surface tension. Later readings for bottling are correct. The whole process was a bit clunky as I "remembered" things to do. For the second half of this batch (see IPA below), it went much more smoothly.
• I had previously used Sodium Metabisulfite for sanitation. I much prefer the One-Step because it has no smell that might affect the beer.
• Air temperature during fermentation was generally about 80°F

• Barons Premium Pale Ale wort concentrate
• WYeast 1098 British Ale yeast, mfg 3 Aug 2004 (did not use Barons supplied dry yeast)
• Dry hop pellets (from Barons)
• 0.5oz Cascade whole hops (about 1 cup), Crosby&Baker, Alpha 6.0%
• 0.25oz Willamette whole hops (about ½ cup), Carlson, Alpha 5.1%

• 3 gallons Zephyr Hills distilled water
• Using One-Step for sanitation
• Split above Pale Ale batch when racking to secondary
• Created a "hop tea" by boiling Cascade hops for 20 minutes in 2 cups distilled water, adding Willamette hops for last 3 minutes, then strained and "squeezed" by pressing with spoon on strainer, and added 1 cup cold distilled water to bring the temperature down
• Racked to secondary on 11/18/04 and added the hop tea
• Specific gravity 1.012 (probably 1.014 - misread the meniscus), ratings (1-5): Overall 3+, Malt 2+, Hops 4, Sweet 2, Bitter 3, Body 2+.
• Watched activity, dry hops continued to move slightly up and down near top of beer until 12/2/04, and was ready to bottle
• Bottled 12/4/04, primed with 11/16 cups DME (leftover from splitting 1¼ cups with above Pale Ale batch), boiled 2 minutes in 1 pint distilled water
• Final gravity was 1.014 before adding priming DME
• Produced 22.5 12-oz bottles
• Tasting at time of bottling is fresh fruity hoppy, very nice
• Experiment here was to see whether I could hop-up the Pale Ale by using the hop tea
• Air temperature during fermentation was generally about 80°F
• First tasting (of "test" bottle that was partially filled) 12/15/04 - nice creamy longlasting head, just a tad light on the malt, excellent first-effort (for relearning the whole brewing process), ratings (1-5): Overall 4, Malt 3, Hops 4+, Sweet 2, Bitter 3, Body 3-.
• 12/26/04 rating: Overall 4-, Malt 3+, Hops 4+, Sweet 3, Bitter 3, Body 3, some green hops, nice copper color, nice head, very clear
• Entered IPA in Dunedin Brewers Guild 20 January 2005 competition as a Category 14B American IPA. Results (3rd Place):
• Judge #1 (certified)
• Descriptor Definitions:none given
• Stylistic Accuracy:3 out of 5
• Technical Merit:3 out of 5
• Intangibles:3 out of 5
• Bottle Inspection:not given
• Aroma: 9 out of 12 : Great hops aroma, some maltiness
• Appearance: 2 out of 3 : Great color - big creamy head - really too creamy
• Flavor: 12 out of 20 : Malt and alcohol flavor present. Low in hop flavor. Malt, alcohol and hops should be stepped up for this style.
• Mouthfeel: 3 out of 5 : Good carbonation - creamy, body a bit thin
• Overall Impression: 5 out of 10: Great aroma - but hop flavor falls short. Needs to be bigger for an IPA, but you are off to a good start.
• Total: 31 out of 50 ("Very Good" in scoring guide)
• Judge #2 (experienced but not BJCP)
• Descriptor Definitions:none given
• Stylistic Accuracy:not given
• Technical Merit:not given
• Intangibles:not given
• Bottle Inspection:OK
• Aroma: 9 out of 12 : Citrusy nose with some faint maltiness
• Appearance: 3 out of 3 : Med to dark gold, consistent head
• Flavor: 11 out of 20 : Low to medium hop bitterness. Some grapefruit notes. Some sour apple flavor, but not overpowering. Low to no maltiness.
• Mouthfeel: 2 out of 5 : Good carbonation, light body, a little thin
• Overall Impression: 5 out of 10: Good beer but needs more body. Hop flavor and bitterness nice, but needs more substance. Yeast strain could cause acetaldehyde.
• Total: 30 out of 50 ("Very Good" in scoring guide)

• 1 lb Briess pale malt
• 2 oz 2-row Muntons crystal malt, 49-64° Lovibond
• 4 oz 6-row Briess non-malted roasted barley, 300° Lovibond
• 2 lb Extra Light Muntons DME, 1.8° Lovibond
• 3 AAU Northern Brewers Hops (alpha 8%) = 3/8 oz weight (was ¾c volume) (45 minutes)
• 2 AAU Northern Brewers Hops (alpha 8%) = ¼ oz weight (½c volume) (15 minutes)
• WYeast 1084 Irish Ale yeast, mfg 22 Nov 2004

• OG 1.049
• Color 35 SRM
• IBU 26
• FG 1.012
• Alcohol 4.85% abv

• 3 gallons bottled Walmart Drinking water (and finished a bit of distilled too)
• Using One-Step for sanitation
• Heated 1 gallon of Drinking water to 164° in 6 qt Teflon stock pot
• Added crushed grain - total grain volume 5.5 c, temp 71°
• Temp of mash 160°F, so added 1 c 71° Drinking water to bring temp to 155°F. In future, suggest to use ¾ gallon at 164° of water to start - since we cut the batch size in half, 1 gallon was too much. The volume of water should be proportional to the weight of grain to be mashed (see Dave Line book).
• Temp at 30 min was 140° - added 3 c water at 176° to get temp up to 142° - still not enough - stock pot loses too much heat. Put stock pot on stove on medium-high, stirred continuously until temp reached 158°, then removed. In future, suggest to either mash in better insulated tun, or to add more heat (which appeared to work fine, as long as mash was stirred continuously to prevent scorching), NOT more water - or to add smaller amounts of water (infusion), but at a higher temp.
• Temp at 45 min was 136° - stirred and added heat.
• Temp at 60 min was 154°.
• Temp at 75 min was 150° - added heat to 160°.
• Temp at 90 min was 160°. Drop of iodine - no color change - starch conversion complete.
• Preheated sparge water (I had 2.5 qt left in jug) to 178°.
• Strained through "shower cap" mesh into 12 qt stainless steel boiler. Color is dark brown.
• Put boiler on medium high heat, no cover.
• Stirred grain bag (shower cap) in 1 qt 178° sparge water. See note below about grain bed. Stirred 1 minute in sparge water, let sit for 5 minutes, drained into boiler. Color = brown (in shot glass).
• Same sparging procedure again, color = copper.
• Same sparging procedure again (only 2 c water), color - amber
• Added DME to boiler, at 200°.
• Heat to High, 30 min rolling boil, and kept on High after first 20 min when foam had settled.
• Added 3/8 oz Northern Brewers hops. (total boil time will be 45 min)
• Boiled 30 min.
• Added ¼ oz Northern Brewers hops. (total boil time will be 15 min)
• Boiled 15 min.
• Strained to primary, total volume 1¼ gallons.
• Topped with chilled (40°) Walmart Distilled water (just using it up, will use all Drinking water in the future) to 2¾ gallons Temp 102°.
• Waited for wort to reach 75° and trub cold break. (took about 4 hours - may want to consider wort chilling in the future)
• Siphoned wort off trub into 3-gal glass carboy - yield 2 3/8 gal.
• Pitched yeast (comes in a squeeze-tube, does not require smacking or creating a starter, but had been sitting at 71° room temp for 15 hours, as per instructions). Note - I used the full yeast pack (typically for 5-gal) for the 2.5 gal batch.
• Stirred with handle side of plastic stirrer to aereate the wort.
• Attached airlock modified to be a blow-off tube. Future note - 2.5 gal in a 3-gal carboy seems to give enough room to just use an airlock.
• Starting gravity = 1.050.
• Light layer of foam starting on top of wort after 4 hours.
• 1½ inches of foam and active fermentation after 12 hours, replaced blow-off tube with airlock.
• At 24 hours, krausen starting to fall, so attempted (not too successfully) to remove the floating black specks in a sanitary manner, including using the back end of stir spoon, and sanitized chopsticks (?!?). Problem was inability to reach flecks toward the edges of the carboy, through the small hole. Able to remove about half the flecks. Also was able to get more stuck to carboy wall above foam, so it will be removed when racking, and won't fall back into the beer. Max foam was about 2 inches, currently about ¾ inch.
• Air temp 68-72° during fermentation.
• At 48 hours, foam all gone, all remaining is thin layer of bubbles. Air temp 68°.
• At 4 days, racked to secondary (also 3-gal glass carboy), Specific Gravity 1.020. Rating: overall 3+, malt 4, hops 3, sweet 3, bitter 2, body 3+, color hazy brown. Comment - light color for a stout.
• At 14 days (31 Dec), racked off sediment, Specific Gravity 1.015 (recipe target was 1.014), added ½c Light DME in 1 c 200° Drinking Water to prime, bottled. Yield 24 bottles plus good sampler for rating.
• Rating (at bottling): overall 3+, malt 3+, hops 3, sweet 2, bitter 1, body 3+, color very dark brown, slightly smoky. Light bodied but nicely balanced, more like a brown ale - rating overall as brown ale would be 4.
• Rating 1/7/05 (1 week after bottling): overall 3+, malt 3, hops 3, sweet 2, bitter 2, body 3, color very dark brown, slightly smoky, slightly watery. Carbonation 2, very little head - need more time in the bottle.
• Rating 1/19/05 (2.5 weeks after bottling): overall 4-, malt 4, hops 3, sweet 2, bitter 2, body 3+, dark brown, roasted malt. Carbonation 3.
• Rating 1/28/05 (4 weeks after bottling): overall 4-, malt 3+, hops 4, sweet 2, bitter 2, body 3, mahogany, roasted malt. Carbonation 3.
• Rating 2/15/05 (6.5 weeks after bottling): overall 4, malt 4, hops 3, sweet 2, bitter 2, body 3+, dark mahogany, carbonation 3.
• Changes in recipe: Crystal malt should have been 90°L, DME should have been Amber
• Based on these changes, and taste testing, this beer more fits a category 11C (Northern English Brown Ale), so I changed the description and name from Stout to English Brown Ale
• Heat consistency control during mashing was poor. As suggested above, two solutions are to use a better insulated mash tun, or to add heat on stove while stirring.
• Sparging by stirring grain bag in sparge water does extract additional sugars from grain, but does NOT provide any grain bed filtering benefit. Future sparging - considering purchase of bucket and false-bottom to set up a grain bed.
• Build-A-Beer notes - the IBU value is calculated with SG 1.049, but a more correct value might be calculated by noticing that the wort of the boil was more like 1.098, diluted out to 1.049 SG with cold water after the boil, so hops utilization would be less, giving an IBU calculated value of 16. Also note that SRM would calculate to 44 if using the original recipe Amber DME instead of the Extra Light DME (added 7 SRM), and using 90° crystal malt instead of 50° (added 2 SRM).
• Bottling was smoother this time (although I crushed one cap) - the whole process was much smoother - as my previous homebrewing experiences start to kick back in.
• Entered in Dunedin Brewers Guild 17 February 2005 competition. Results (2nd place):
• Judge #1 (experienced but not BJCP)
• Descriptor Definitions:none given
• Stylistic Accuracy:3 out of 5
• Technical Merit:3 out of 5
• Intangibles:3 out of 5
• Bottle Inspection:not given
• Aroma: 10 out of 12 : Nice malt fruitiness & complexity. I get caramel and faint nutty aromas. Low hop aroma.
• Appearance: 3 out of 3 : Dark reddish brown color with mediium low white head. Large bubbles.
• Flavor: 13 out of 20 : Medium hop bitterness, low hop flavor. Malt profile is mild but has complexity. A faint spiciness is detected, probably from hop.
• Mouthfeel: 3 out of 5 : Medium to med-low carbonation, dry finish. A little thin.
• Overall Impression: 7 out of 10: Good beer! Would like a little more malt to offset bitterness.
• Total: 36 out of 50 ("Very Good" in scoring guide)
• Judge #2 (Apprentice/Novice)
• Descriptor Definitions:none given
• Stylistic Accuracy:not given
• Technical Merit:not given
• Intangibles:not given
• Bottle Inspection:Appropriate checked
• Aroma: 8 out of 12 : Malty, fruity, grassy (from hops)
• Appearance: 3 out of 3 : Reddish brown color, low head retention - big bubbles.
• Flavor: 15 out of 20 : Medium malt profiles, slight bitterness, low hop flavor, good balance.
• Mouthfeel: 5 out of 5 : Good carbonation - dry finish.
• Overall Impression: 7 out of 10: Good beer. Could use more malt. Overall pretty close to style.
• Total: 38 out of 50 ("Excellent" in scoring guide)

• 4.1 oz Chocolate malt
• 3.7 oz Roasted malt (removed a couple of hop leaf contaminants)
• 8.0 oz Crystal malt, 60° Lovibond
• 8.2 oz Crystal malt, 120° Lovibond
• 2.5 lb Dark Muntons DME
• 5 AAU Kent Goldings hop pellets (alpha 5%) = 1.0 oz (60 minutes)
• WYeast 1338 European Ale smack-pack yeast, mfg 3 Nov 2004

• OG 1.055
• Color 132 SRM
• IBU 34
• FG 1.016
• Alcohol 5.19% abv

• 3 gallons bottled Walmart Drinking water
• Using One-Step for sanitation
• Heated ¾ gallon of water to 170° in 10 qt Teflon stock pot for mashing and 1 gallon at 170° in 12 qt stock pot for sparging. FUTURE NOTE: Prepare 1.5 gallons for sparging (see Notes).
• Added crushed grain - total grain volume 5.5 c, temp 72°. Temp after mash-in was 162° - slightly high for mash, but probably fine for steeping.
• Stirred at 10 minutes steeping, temp 156°. Stirred at 20 minutes, temp 150°, added heat (while stirring) to 156°.
• After 30 minutes of steeping (note - these were mostly crystal malts, so they didn't need a formal saccharification mash), poured grain and liquor into lauter-tun (see Notes).
• Sparged slowly, keeping the grain stack "floating". Easy to watch the top to see when additional sparge water was needed. Sparged with a total of 1.5 gallons of water. Total liquor collected was just over 2 gallons.
• Added DME and brought to a boil, stirring constantly. Total boil time 70 minutes.
• Added hops (all for bittering, no aroma hops) after 10 minutes of boil (see notes as to why).
• Added ¼t Irish Moss at 10 minutes before end of boil.
• Put 1 gallon of refrigerated (40°) water in primary fermenter bucket and strained the boiled wort (through a "shower cap" mesh) into the primary, removing hops and some sludge.
• Topped primary up to 2¾ gallons with refrigerated water. Additional cooling by immersing primary in sink of ice water.
• At 82°, siphoned (and aerated) wort from primary into glass carboy, and attached airlock. Total volume 2.5 gallons.
• Pitched yeast at 3:30 pm 30 Jan 2005. Activity apparent after several hours.
• After about a day (8 pm 31 Jan), the krausen overflowed into the airlock. Removed the airlock and attached a modified airlock-blowoff tube. Very impressive activity!
• After about two days (8 pm 1 Feb), blowoff tube functioning well, very active fermentation.
• 10 pm 2 Feb, racked off sediment (and some gummy trub looking stuff) into secondary carboy, attached airlock.
• 10 Feb (11 days) - still actively fermenting.
• 15 Feb (16 days) - krausen has started to reabsorb, but still is occasionally bubbling the airlock.
• 20 Feb (21 days) - swirled to encourage any final secondary fermentation before bottling
• 21 Feb (22 days) - I was planning to bottle tonight, but the airlock is still bubbling every 7-8 minutes. I had racked the beer from carboy to carboy (off the sediment) yesterday to help encourage any final fermentation. SG is 1.022 (higher than projected 1.016), so I will wait another couple of days to see if the activity subsides. While racking, that extra beer that went into the hydrometer flask couldn't be poured back in to the main batch, so I had to sample it: overall 4+, malt 4+, hops 4+, sweet 2, bitter 3, body 4, color very dark brown, toasty flavor. It's got potential!
• 24 Feb (25 days) - primed with 3/8 c (1.8 oz or 53 grams) Dark DME in 1 c hot water. Bottled. Yield: 24 bottles, Final gravity 1.020.
• 3 Mar (1 week after bottling): overall 4-, malt 5, hops 3, sweet 3, bitter 2, body 5, color black, carbonation 1+. Roasted malt and coffee.
• 8 Mar (almost 2 weeks after bottling): overall 4, malt 5, hops 3, sweet 3, bitter 2, body 5. Carbonation 2 is starting to improve. Tasted side-by-side with Mackeson XXX. The main difference was that the residual sweetness in the Mackeson was higher. Suggest in the future with this recipe to add lactose at bottling time, to better imitate the sweetness/body of Mackeson.
• Bottled water hardness 50ppm, apparent pH 4.9 appears to be unreasonably low using pH strip (range 4.6-6.2), so expected 7.0 may not function correctly in this range. "Color" indication didn't seem to change other than the paper looked "wet". Hardness measured using pool testing kit. Note re pH that the pool testing kit agreed that the pH was significantly below 6.8. These measurements are of the water straight from the jug.
• Air temp 70-75° during course of starting yeast, mashing, and getting into primary.
• Runnings after 1 gallon of sparge water were still somewhat dark with a slight sweetness, so I heated and sparged another ½ gallon. FUTURE - prepare 1.5 gallons of sparge water.
• As with previous English Brown Ale recipe, the mash-in temp was slightly too high - so recommend heating water to only 165° instead of 170°, using the same volume (3 quarts water and 1.5 pounds of grain).
• For sparging, I found a round 2 gallon "cooler" with a bottom spigot. I also found a bowl-shaped mesh-strainer that fit into the cooler almost perfectly. The rim of the strainer sealed quite well against the sides of the cooler, so just inserting the strainer and then using the whole thing as the lauter tun worked great!
• Total boil time was 70 minutes instead of planned 60 minutes. This is because my nifty digital scale busted and I was scrambling to try and measure the amount of hops to add. Calculations based on alpha% would have been 0.85 oz, but I had a bag of 1.0 oz, and no reasonable way to weigh (although I could have done an estimation), so I just threw in the whole 1.0 oz. This was done 10 minutes after the boil started, and since I wanted a full 60 minutes of bittering hops, the total boil time was 70 minutes.
• Rating of wort at time of pitching: overall 4+, malt 5, hops 4, sweet 5, bitter 4, body 4+, color dark brown to black. Starting Gravity 1.056, pH 5.1.
• Build-A-Beer notes - the IBU value is calculated with SG 1.055, but a more correct value might be calculated by noticing that the wort of the boil was more like 1.110, diluted out to 1.055 SG with cold water after the boil, so hops utilization would be less, giving an IBU calculated value of 21.
• Rating at bottling: overall 4, malt 4, hops 4, sweet 2, bitter 3+, body 4, color very dark brown, roasted barley, coffee.
• 28 May 2005 - Aged very nicely, mellowed, flavors melded - excellent! Future note - allow at least 2 months of bottle aging.

• 8.0 oz Crystal malt, 50° Lovibond
• 1.0 oz Roasted Barley
• 3.3 lb Coopers Light 2-row Australian Barley LME
• 2.5 AAU Target hop pellets (alpha 10%) = 0.25 oz (60 minutes)
• WYeast 1028 London Ale pitchable liquid yeast, mfg 27 Dec 2004

• OG 1.057
• Color 27 SRM
• IBU 16
• FG 1.013
• Alcohol 5.85% abv

• 3 gallons bottled Walmart Drinking water
• Using One-Step for sanitation
• Added crushed grain to 1 quart of 170° water - total grain volume 2.5 c, temp 70°. Temp after mash-in was 160°.
• Stirred at 20 minutes, temp 142°, heated to 155°, turned off heat, left pot on burner.
• Stirred at 45 minutes, temp was 157°.
• Stirred at 60 minutes, temp 144°, heated to 152° and left on burner.
• After 90 minutes of steeping, temp 152° (note - these were mostly crystal malts, so they didn't need a formal saccharification mash), raised mash temp to 170° to mash out.
• Poured grain and liquor into lauter-tun.
• Sparged slowly, recycling first runnings. Sparge water 1.25 gallons at 178°. Grain volume was pretty low. Total liquor collected was 1.5 gallons.
• Added LME and water to bring total volume to 1.5 gallons in 12 qt stock pot.
• Brought to a boil. Added hops (all bittering, no aroma) at start of boil. Total boil time 60 minutes.
• Added ¼t Irish Moss at 10 minutes before end of boil.
• Sterilized stock pot lid, covered wort, put stock pot in sink of ice water to chill quickly.
• After 10 minutes (temp was 115°), added refrigerated (40°) water to stock pot to total volume of 2.5 gallons for additional cooling. This brought the temp to 75°. (see Notes)
• Strained the boiled wort (through a "shower cap" mesh in a filter-screen funnel) into the primary, removing hops and some sludge. (see Notes)
• Topped primary up to 2½ gallons with refrigerated water (added about a quart).
• At 82°, siphoned (and aerated) wort from primary into glass carboy, and attached airlock. Total volume 2.5 gallons.
• Pitched yeast at 7:00 pm 5 Feb 2005, air temp 71°, wort temp 74°. Attached blow-off tube.
• 6 Feb 11 PM - thin layer of bubbles starting to form - slow start to fermentation.
• 7 Feb 7 AM - Fermentation active - krausen about ½ inch thick.
• 7 Feb 10 PM - Fermentation VERY active - 1.5 inch krausen.
• 8 Feb 10 PM - Fermentation still very active but krausen has fallen, so racked into plastic, washed out sediment (and trub) in carboy, and racked back into carboy. Attached airlock.
• At 16 days (21 Feb), racked off sediment, Specific Gravity 1.022 (recipe target was 1.008), added ¼c Light DME (1.5 oz or 43 grams) and ¼c brown sugar (1.2 oz or 34 grams) in 1 c 200° water to prime, bottled. Yield 24 bottles.
• Rating (at bottling): overall 4, malt 4, hops 3, sweet 3, bitter 2, body 3, color dark amber.
• 28 Feb (1 week after bottling): overall 4, malt 4+, hops 2, sweet 3, bitter 1, body 4, color hazy copper, carbonation 1+ is big bubbles and no head - slight pfft on opening.
• 8 Mar (2+ weeks after bottling): carbonation 2+ and nice small tan head forming - overall 4, malt 4+, hops 2, sweet 4+, bitter 1, body 4, color copper (not hazy any more).
• Bottled water hardness 50ppm, pH 4.7.
• Total grain weight was 9.3 oz, not 9.0 as per recipe - extra was probably crystal malt. Weight was measured at homebrew store before they crushed it (crushing both grains together in the mix), so I could not measure each separately. In future, ask for grains crushed to be packaged separately so that I can measure them more precisely.
• Air temp 70-75° during course of starting yeast, mashing, and getting into primary.
• Spent grain after sparging had no residual sweetness.
• Rating of wort at time of pitching: overall 4+, malt 4 (nutty), hops 3, sweet 5, bitter 3, body 3, color dark brown. Starting Gravity 1.052 (measured at 1.058 for 9 quarts, added 1 quart of water to top up to 2.5 gallons, as mentioned above, so actual starting gravity is 0.9 * 58 = 1.052), pH 4.2.
• Wort chilling by immersing hot wort in stock pot into ice bath worked great! This is done BEFORE adding refrigerated water - and chilled the wort to 115° in 10 minutes. Adding refrigerated water at that point brought the temp to 75°, immediately ready for pitching yeast. Not sure how effective this method (and the hop-straining - see next note) are at removing trub and hot/cold break. May need to alter method slightly, but this is a BIG improvement over previous chilling methods.
• Transferring chilled wort from boiling pot through mesh bag and filter funnel was slow running. This may be due to smaller surface area of funnel, as compared to using mesh bag stretched over a plastic bucket. Future ideas: either use funnel/screen ONLY (no mesh bag) or include an intermediate step of filtering from stock pot to plastic bucket, then siphon into glass carboy. The second option may be the best choice because the wort can rest for a few minutes in the plastic bucket, then siphoning can leave additional sediment in the plastic bucket.
• pH readings still seem to be unreasonable, particularly for starting water. I suspect there is a problem with my technique. Will investigate.
• Final gravity was substantially higher than predicted, attenuation only 58% (1 - (22 / 52)). If the fermentation was particularly slow or stuck, then I will need to watch for possible over pressure in the bottles after priming. Air temp was 68-72° during fermentation.
• Another possibility regarding the low attenuation (since it appears that the same thing is happening to the Stout batch) is that something in my process changed to cause the yeast to have a problem. One possibility is that I racked both of these beers from the primary (in a carboy) to the secondary right after high krausen, in an attempt to rack the beer off of the trub and cold break. I may change this process back to siphoning from the pot, leaving the trub there, but giving the wort a bit longer to settle first. Then I can leave the primary working longer, and only rack after major fermentation has ceased.
• Also, note - review my aeration practices - make sure that the yeast gets enough oxygen.

• 2.0 lb pale 2-row Briess malt
• 4.0 oz Briess crystal malt, 40° Lovibond
• 1.32 lb (599 grams) Munton&Fison Light DME, 3.5° Lovibond
• 3 AAU Crosby&Baker Cascade leaf hops (alpha 6%) = 0.483 oz (14 grams) (45 minutes)
• 3 AAU Crosby&Baker Northern Brewers leaf hops (alpha 8%) = 0.388 oz (11 grams) (45 minutes)
• .75 oz (22 grams) Crosby&Baker Northern Brewers leaf hops (alpha 8%) (5 minutes)
• WYeast 2007 smack-pack Pilsen Lager yeast, mfg 4 Jan 2005

• OG 1.053
• Color 7 SRM
• IBU 23
• FG 1.013
• Alcohol 5.27% abv

• 3 gallons bottled Walmart Drinking water
• Using One-Step for sanitation
• Preheated crockpot with 120° tap water. Added crushed grain (9 c total volume) to crockpot, then added 10 c bottled water at 170°. This produced an initial mash temperature of 149°. Air temp was 74°F.
• Turned crockpot on High.
• After 25 minutes, temp was 150°.
• After 30 minutes, temp was 152°, so turned off crockpot heat.
• After 45 minutes, temp was 158°, so removed crockpot from heater unit.
• After 60 minutes, temp was 154°. Iodine test showed that starch conversion was complete. Total mash time 1.0 hours.
• Attempted to mash out by adding 4 c water at 190° but the temp was only 155° after adding. Also the purpose of adding this water was to thin the mash a bit so that the lautering would provide a good grain bed.
• Poured mash into plastic cooler/screen lauter-tun. Sparged with 3 quarts of 170° water, collecting 1.25 gallons in boiling pot.
• Added DME and boiled (strong rolling boil) for 60 minutes. Added hops at 45 minutes and 5 minutes remaining, and added Irish moss at 10 minutes remaining.
• Put boiling pot in ice-water bath in sink, chilled to 110°.
• Added 1 gallon refrigerated water (40°) to primary bucket, then poured wort (slightly less than 1 gallon remaining) through mesh bag into primary.
• Siphoned (and aerated by splashing) wort from primary into glass carboy, and attached airlock. Topped up with 40° water to 2.5 gallons. Lots of trub/hot break in suspension which precipitated within a few minutes.
• Pitched yeast at 7:00 pm 27 Feb 2005, air temp 76°, wort temp 68°. Yeast packet had expanded to about an inch, but was not firm like previous packets had been.
• 27 Feb, midnight: trub (including cheese-like hot-break) has settled out nicely. I should have racked it - no fermentation evident yet.
• 28 Feb, 8PM: trub has separated into a layer at the top and layer at the bottom. Fermentation starting. Chunks of trub (probably the hot-break protein) moving up and down with the internal fermentation currents. Plan to let it settle (top and bottom) for a bit then rack to another carboy from the middle. Trub looks like cottage cheese rising and falling (CO2 related?), almost "boiling" with activity. Air temp 74°.
• 28 Feb, midnight: Very active fermentation, ¾" krausen. Trub is moving up and down a lot, so will wait until it settles before racking.
• 2 Mar, 9AM: Krausen has fallen. Trub has settled. Racked to another carboy.
• At 14 days (13 Mar) beer was clear and still. Racked off sediment (not much). Specific Gravity 1.012 (recipe target was 1.013). Added 3/8c (60g) Light DME (just a slight bit of Dark DME added to fill measure) in 1 c 200° tap water to prime, bottled. Yield 23 bottles.
• Rating (at bottling): overall 4, malt 3, hops 4, sweet 2, bitter 2, body 2, color gold. Nice hoppy aroma and flavor, color is too light for category (should be amber to copper).
• Increased OG by using 2.0 lb instead of 1.75 lb of 2-row malt. This was intentional so as to get into the higher end of the range for this category as per BJCP specifications.
• Also, I used DME instead of the recipe's LME, recalculating the weight to get the equivalent Gravity Units.
• Instead of all Northern Brewers hops, I used Northern Brewers for flavor/aroma, but used both Northern Brewers and Cascade hops for bittering. This was initially done because I didn't have enough Northern Brewers hops around, and I had some extra Cascade. However, review of the California Common recipes in other books occasionally showed Cascade hops usage, so I felt that it was within acceptable category guidelines.
• Rating of wort at time of pitching: overall 4, malt 3, hops 4, sweet 4, bitter 4, body 3+, color amber, with lots of hop flavor and bittering. Starting Gravity 1.050.
• Full rolling boil produced a much better hot break that precipitated out quickly after cooling the wort and racking to carboy.
• For mashing, I tested the use of a crockpot. It worked nicely in keeping a fairly stable mash temperature, and also didn't cause any scorching with adding heat. Limitation is grain amount. With 2.25 lb of grain and mash water, the crockpot was about ¾ full. Reasonable limit is probably 2.5 lb. This still left space to add hot water to mash out.
• Reviewing the past brews, and noting that the Sweet Stout seems to (currently) be undercarbonated, future priming amount might be increased. Previous amounts were: 5/8, 11/16, ½, 3/8 (stout), ½ (scottish). This one was also 3/8c. Might consider using ½c as normal amount for the 2.5 gallon batch.
• Entered Dunedin Brewers Guild 19 May 2005 competition as a Category 7B California Common. Results (1st Place):
• Judge #1 (recognized)
• Descriptor Definitions:none given
• Stylistic Accuracy:3 out of 5
• Technical Merit:5 out of 5
• Intangibles:3 out of 5
• Bottle Inspection:not given
• Aroma: 8 out of 12 : Light fruit aroma, low hops, low esters, clean, no off aromas
• Appearance: 2 out of 3 : Golden, clearn, some lace with retention, low SRM for style
• Flavor: 15 out of 20 : Low maltiness, not much hops bitterness, dry and crisp, OK to style, missing the toasty grainy malt profile
• Mouthfeel: 4 out of 5 : Very carbonated almost too much, some dryness and very smooth
• Overall Impression: 7 out of 10: Very good clean beer, no off flavors, almost lager like, missing the hop and grain profile, this is a beer for a blond ale or light category
• Total: 36 out of 50 ("Very Good" in scoring guide)
• Judge #2 (novice)
• Descriptor Definitions:none given
• Stylistic Accuracy:2 out of 5
• Technical Merit:3 out of 5
• Intangibles:4 out of 5
• Bottle Inspection:OK
• Aroma: 8 out of 12 : Light fruity aroma-could be more, little hop aroma-could be more, no caramely/malty aroma
• Appearance: 2 out of 3 : Light amber, very clear, nice head retention (too light)
• Flavor: 13 out of 20 : Light malty flavor-could be higher-more malt, no off flavors, low hop bitterness-should be "moderate"
• Mouthfeel: 4 out of 5 : Somewhat thin, good carbonation
• Overall Impression: 8 out of 10: Very nice summer beer, very drinkable, not 100% to style though
• Total: 35 out of 50 ("Very Good" in scoring guide)

• 2.25 lb Munton&Fison Wheat DME
• 1.125 lb Great Value Clover Honey
• 1.5 AAU Chinook pellet hops (alpha 10.7%) = (3.5 grams) (60 minutes)
• 0.5 AAU Czech Saaz pellet hops (alpha 3.5%) = (4 grams, but calc'd for whole hops, so should have been 3.4g) (15 minutes)
• 0.6 AAU Styrian Goldings pellet hops (alpha 4.8%) = (4 grams, but calc'd for whole hops, so should have been 2.8g) (15 minutes)
• 0.5 oz ground coriander seed (half for 5-minute boil, half to secondary)
• 0.125 oz ground dried orange peel (5-minute boil)
• WYeast 3944 smack-pack Belgian Wit yeast, mfg 19 Jan 2005

• OG 1.049
• Color 3 SRM
• IBU 16
• FG 1.012
• Alcohol 4.92% abv

• 3 gallons bottled Walmart Drinking water
• Using One-Step for sanitation
• 5 qt bottled water to rolling boil, added DME, Chinook hops
• After 45 minutes, added Saaz hops, Styrian Goldings hops
• After 50 minutes, added Irish Moss
• After 55 minutes, added dried orange peel and half of the coriander (used a pepper grinder)
• After 1 hour (volume now 3.5 qt), chilled boiler in ice-bath in sink to 120°
• Siphoned into carboy (through filter funnel to remove hops), adding 1 gal refrigerated water and 0.75 gal room temp water
• Pitched yeast at 2 PM, 10 April 2005, air temp 77°, wort temp 80°
• 15 April 2005 - added remaining half of coriander to carboy
• 26 April 2005 - still fermenting, has overflowed into airlock twice since pitching
• 1 May 2005 - racked to other carboy to leave behind most of the coriander and yeast precipitation and bubble-scum. Beer continues to ferment, bubbling airlock every 20-30 seconds.
• 6 May 2005 - krausen fell, fermentation slowing, Gravity 1.016.
• 10 May 2005 - primed with 3/8c light DME, bottled. Yield:24 bottles, Final Gravity 1.010.
• Starting Gravity 1.062 (wow! - higher than expected)
• Rating at pitching: overall:4, malt:3, hops:4, sweet:5, bitter:3, body:2, color:straw
• Rating 5/1 during ferment: overall:4, malt:2, hops:1, sweet:3, bitter:1, body:3, color:cloudy gold, taste of honey
• Rating at bottling: overall:3+, malt:3, hops:2, sweet:2, bitter:1, body:3, color:light gold
• 30 May 2005 - overall rating 5 - separate flavors have melded wonderfully!

• 3.25 lb Munton&Fison Extra Light DME (3°L)
• 1.875 lb German 2-row pilsner malt
• 2 oz Belgian aromatic malt
• .75 lb Belgian clear candi sugar
• 4.4 AAU Styrian Golding pellet hops (alpha 4.8%) = (21.5 grams) (60 minutes)
• 3.5g German Hallertau Hersbrucker pellet hops (alpha 5.6%) (15 minutes)
• 3.5g Tettnanger pellet hops (alpha 5.6%) (15 minutes)
• 7g Czech Saaz pellet hops (alpha 3.5%) (5 minutes)
• WYeast 1214 smack-pack Belgian Abbey yeast, mfg 1 March 2005

• OG 1.092
• Color 7 SRM
• IBU 26
• FG 1.022
• Alcohol 9.73% abv

• 4 gallons bottled Walmart Drinking water
• Using One-Step for sanitation
• Mash in with 3qt water (2.5@166°, .5@190° - see mash tun preheating Note), mash temp 154°, air temp 77°.
• After 1:05, iodine test showed no starches remaining, and grain had no sweetness to the taste
• Sparged with 170° water to 1.75 gallons collected liquor, used Igloo mash/sparge tun, worked great! Sparge time 35 minutes
• Brought to boil, added DME and candi sugar. Added hops and Irish moss on schedule.
• During boil, removed 2c liquor and carmalized (boiled for 20 minutes in small pot), and returned to main boil.
• Chilled to 120° in ice bath in sink (total liquor after boil 1.125 gallons).
• Siphoned into carboy, adding refrigerated water for 2.5 gallon total
• Pitched yeast at 3 PM, 8 May 2005, air temp 75°, wort temp 75°
• Racked 13 May 2005 - there had been a lot of hot break protein very active ("boiling") in wort that settled out
• 30 May 2005 - primed with ¼c Dextrose and 1/6c Belgian white candi sugar, bottled. Yield:21 bottles, Final Gravity 1.014.
• FUTURE: Preheat mash tun - lost about 10° without preheating - needed water temp at mash+20° for 1.5qt/lb
• Starting Gravity 1.085.
• Rating at pitching: overall:4+, malt:5, hops:3, sweet:5, bitter:3, body:4, color:copper
• Rating at bottling: overall:4+, malt:4, hops:2, sweet:2, bitter:1, body:3, color:amber, feel alcohol (not fusal), and also banana ester
• Entered in Dunedin Brewers Guild 15 December 2005 competition as a Category 18C - Belgian Tripel. Results (1st Place):
• Judge #1 (recognized)
• Descriptor Definitions:none given
• Stylistic Accuracy:4
• Technical Merit:4
• Intangibles:4
• Bottle Inspection:(checked)
• Aroma: 8 out of 12 : Moderate fruiey esters, mostly citrus, low alcohol presence.
• Appearance: 2 out of 3 : Light gold, somewhat hazy, lively carbonation.
• Flavor: 15 out of 20 : Nice malt upfront that gives way to a spicy and peppery character. Low to medium hop bitterness balances well.
• Mouthfeel: 4 out of 5 : Nice carbonation with some alcohol warming.
• Overall Impression: 7 out of 10: Overall a nice beer. Would liike to see a little more complexity. Try more specialty malts or more authentic yeast.
• Total: 36 out of 50 ("Very Good" in scoring guide)
• Judge #2 (national)
• Descriptor Definitions:none given
• Stylistic Accuracy:5
• Technical Merit:4
• Intangibles:5
• Bottle Inspection:none given
• Aroma: 9 out of 12 : Spiciness, citrusy, Belgian yeast character.
• Appearance: 1 out of 3 : Light hazy, moderate straw. Nice effervesense.
• Flavor: 16 out of 20 : Wonderful balance of sweet malt and candi sugar, light hopping, some spiciness in finish with a sweet finish with some lingering bitterness.
• Mouthfeel: 4 out of 5 : Medium body, good alcohol.
• Overall Impression: 8 out of 10: A wonderful tripel. A medal winner in most comp. Minor improvement points - Rocky head (priming and age) and clarity (Irish moss, crashing yeast, decanting).
• Total: 38 out of 50 ("Excellent" in scoring guide)

• 3.9 lb Munton&Fison Wheat/Barley (50/50) DME
• .15 lb German chocolate malt (400°L)
• .33 lb Munton&Fison Dark DME (not in original recipe, but had laying around)
• .28 lb Pilsner malt (not in original recipe, but had laying around)
• 2.6 AAU German Hallertau leaf hops (alpha 3.0%) = (.85 oz) (70 minutes)
• .15 oz German Hallertau leaf hops (alpha 3.0%) (3 minutes)
• WYeast 3068 smack-pack Weihenstephen Weizenbier yeast, mfg 15 March 2005

• OG 1.068
• Color 34 SRM
• IBU 13
• FG 1.016
• Alcohol 7.07% abv

• 4 gallons bottled Walmart Drinking water
• Using One-Step for sanitation
• Micro-mash in with 1qt of 160° water in small pot, mash temp 153°, air temp 80°.
• After 1:00, iodine test showed no starches remaining
• Sparged with 175° water. Since this was such a small volume of grain, I sparged by pouring pot through strainer, adding water to pot, repeating twice.
• Added water to 2 gallons, and brought to boil, added DME. Added hops and Irish moss on schedule. Boil time 70 minutes to allow evaporation to 1.5 gallons
• Chilled to 120° in ice bath in sink (total liquor after boil 1.5 gallons).
• Siphoned into carboy, adding refrigerated water for 2.5 gallon total
• Quite a bit of precipitants remained, so waited for about 1 hour as they settled, then siphoned into other carboy.
• Starting gravity measured at 1.118 (error) - probably close to calculation of 1.068
• Yeast smacked previous evening, but was ready to use in about 4 hours! By the time the wort was ready, the smack pack was tightly expanded. Pitched yeast at 12:30 PM, 30 May 2005, air temp 78°, wort temp 70°
• Fermentation active by 9PM, attached blow-off tube
• day 3 - racked, gravity = 1.032
• day 18 - Primed with 3/8c dextrose (as per original recipe) in boiled bottled water and bottled. Final gravity 1.017. Yield: 25 bottles plus full-glass taster.
• Rating at bottling: overall:4, malt:4, hops:3, sweet:1, bitter:2, body:4, color:dark brown
• Entered in Dunedin Brewers Guild 21 July 2005 competition as a Category 15C Weizenbock. Results (3rd Place):
• Judge #1 (national)
• Descriptor Definitions:none given
• Stylistic Accuracy:not given
• Technical Merit:not given
• Intangibles:not given
• Bottle Inspection:not given
• Aroma: 8 out of 12 : Wonderful big dark fruit nose overshadows all else (can't pick up phenolics). Alcohol notes.
• Appearance: 2 out of 3 : Light head (should be thick). Nice ruby highlights. Light haze.
• Flavor: 14 out of 20 : Big dark aged sherrish fruit flavor. Some vanilla notes. Good malt support but no melanoidins from Vienna/Munich detectable. Clean, not complex finish.
• Mouthfeel: 3 out of 5 : Medium - full (just in). Some alcoholic heat.
• Overall Impression: 8 out of 10: Very good weizen. Higher score with more clove from yeast character. Increase head and Vienna malt impression.
• Total: 35 out of 50 ("Very Good" in scoring guide)
• Judge #2 (novice)
• Descriptor Definitions:none given
• Stylistic Accuracy:not given
• Technical Merit:not given
• Intangibles:not given
• Bottle Inspection:appropriate
• Aroma: 10 out of 12 : Big fruity nose (raisin, plum). No vanilla or clove. Some alcohol.
• Appearance: 2 out of 3 : Moderate head retention (should last longer). Good color / clear.
• Flavor: 14 out of 20 : Little melanoidins and phenols. Dark fruit or sherry like flavor. Some alcohol warming.
• Mouthfeel: 3 out of 5 : Medium body - could be fuller/creamier. Needs some carb.
• Overall Impression: 6 out of 10: Good fruity beer w/o strong wheat/malt characteristics for style. Pleasant but needs more malt.
• Total: 35 out of 50 ("Very Good" in scoring guide)
• Entered in Hogtown Brewoff 19 November 2005 as a Category 15C Weizenbock. Results (2nd Place):
• Judge #1 (national)
• Descriptor Definitions:none given
• Stylistic Accuracy:3
• Technical Merit:3
• Intangibles:3
• Bottle Inspection:Appropriate, good fill
• Aroma: 9 out of 12 : Dard friut-bread, sweet malt/wheat. No hop flavor detected. Esters and aromatic alcohol.
• Appearance: 3 out of 3 : Great deep bronze color. Good clarity. Low head formation, ok for style due to alcohol. Head leaves fine lace, even bubbles.
• Flavor: 15 out of 20 : Dried plum bread - dark fruit and bready malt. Slight wheat bite. Sweet balance - fruity - spicy clove, finishes dry.
• Mouthfeel: 4 out of 5 : Medium-large bubbles. Good CO2 level for style. Warm creamy texture. Spicy phenolic finish nice!
• Overall Impression: 8 out of 10: Nice beer. Maybe a touch on the astringent side. Yeast doesn't really accentuate the style.
• Total: 39 out of 50 ("Very Good" in scoring guide)
• Judge #2 (certified)
• Descriptor Definitions:oxidized/stale
• Stylistic Accuracy:not given
• Technical Merit:not given
• Intangibles:not given
• Bottle Inspection:appropriate
• Aroma: 9 out of 12 : Sweet malt/bread and alcohol. Raisin clove, slight oxidation. Missing big ester nose typical of Aventis.
• Appearance: 2 out of 3 : Dark brown with ruby amber highlights. Big off white creamy head fades quickly to Belgian lace.
• Flavor: 14 out of 20 : Big malt raisin character nicely balanced by alcohol and bitterness. Excellent beer but more Belgian than weissen character. Raisin overpowers other needed weissen characteristics.
• Mouthfeel: 3 out of 5 : Body big enough for style warmth. More carb could improve head retention and mouthfeel.
• Overall Impression: 8 out of 10: Awesome beer. Beautiful flavor profile. Clean fermentation but seems more like a Dubbel or Belgian Strong. Use weissen yeast, more wheat, and triple decoct. Enter as a Dubbel - awesome!
• Total: 36 out of 50 ("Very Good" in scoring guide)

• 4.125 lb Briess Pale Ale 2-row malt
• .125 lb Weyermann Dark Munich malt (9-13.5°L)
• .25 lb Munton&Fison CaraPils 2-row malt (10-15°L)
• .5 lb Caramel 2-row malt (40°L)
• 7 AAU Cascade leaf hops (alpha 7.0%) = (1.0 oz) (60 minutes)
• 6 AAU Willamette leaf hops (alpha 6.0%) = 1.0 oz (15 minutes)
• 1.0 oz Crosby&Baker Cascade leaf hops (alpha 6.0%) (5 minutes)
• .3 oz Willamette pellet hops (alpha 4.8%) (dry hop)
• .25 oz Kent Golding pellet hops (alpha 5.0%) (dry hop)
• .6 oz Cascade pellet hops (alpha 5.1%) (dry hop)
• .1 oz Hallertau Hersbrucker pellet hops (alpha 5.6%) (dry hop)
• WYeast 1056 smack-pack American Ale yeast, mfg 7 June 2005

• OG 1.071
• Color 15 SRM
• IBU 65
• FG 1.016
• Alcohol 7.41% abv

• 5 gallons bottled Walmart Drinking water
• Using One-Step for sanitation
• Preheated mash tun. Air temp 80°. Adding 5 qt of 170° water for mash-in gave a 140° mash. Added 2 qt boiling water to get mash-in temp of 151°. Mash fit perfectly in 2-gallon Rubbermaid mash/lauter tun.
• After 1:00, iodine test showed no starches remaining
• Sparged with 2 gal of 172° water. Total collected liquor: 3.5 gal.
• Boiled, added hops and Irish moss on schedule. Boil time 60 minutes
• Chilled to 120° in ice bath in sink (collected wort 2.5 gallons)
• Siphoned into carboy.
• Starting gravity measured at 1.054. This indicates (based on calculations) that my brewhouse efficiency is 76%.
• Yeast smacked previous evening. Pitched yeast at noon, 18 June 2005, air temp 78°, wort temp 80°
• Rating at pitching: overall:4, malt:3, hops:4, sweet:4, bitter:4, body:3, color:amber
• Day 4 - racked, added dry hops
• day 23 - Primed with 3/8c light DME in boiled bottled water and bottled. Final gravity 1.009. Yield: 19 bottles.
• Rating at bottling: overall:4, malt:3, hops:4, sweet:1, bitter:3, body:3, color:amber
• In the future for mashing, at 1 qt/lb, try 180° mash water temperature
• For all grain, the 2 gallon Rubbermaid was perfect for mashing and as a lautertun. It was completely full with 5 lb grain and 7 qt water. This leaves no room for temp adjustment by infusion, but could decoct as needed.
• For all grain (and full volume boil), recommend to have 5 gal water (not 4) available for 2.5 gal batch.
• Mash tun retained 151° for full hour of mashing
• Sparging took 45 minutes. Kept sparge water level abve grain bed, used small plate to deflect water being added.
• Boiling was split between two pots (3 gallon and 10 quart) - too much to fit in 3 gallon stockpot
• Entered in Dunedin Brewers Guild 15 September 2005 competition as a Category 10A American Pale Ale. Results (2nd Place):
• Judge #1 (recognized)
• Descriptor Definitions:none given
• Stylistic Accuracy:not given
• Technical Merit:not given
• Intangibles:not given
• Bottle Inspection:OK
• Aroma: 10 out of 12 : Very nice citrus profile like fresh oranges. Some faint malt characteristics.
• Appearance: 2 out of 3 : A little hazy, medium amber, thin white head.
• Flavor: 15 out of 20 : Medium hop bitterness with just enough malt sweetness to balance. A little dryness in finish.
• Mouthfeel: 3 out of 5 : A little thin on body, could use a little more carbonation.
• Overall Impression: 7 out of 10: Good clean beer! Hop impression showed good complexity. Could use a little more body. Nice job.
• Total: 37 out of 50 ("Very Good" in scoring guide)
• Judge #2 (novice)
• Descriptor Definitions:none given
• Stylistic Accuracy:4 out of 5
• Technical Merit:4 out of 5
• Intangibles:4 out of 5
• Bottle Inspection:OK
• Aroma: 9 out of 12 : Big citrus aroma.
• Appearance: 2 out of 3 : Slightly hazy, amber color, light head.
• Flavor: 17 out of 20 : Malt sweetness up front with balanced hop presence at finish.
• Mouthfeel: 3 out of 5 : Light to medium body, good carbonation.
• Overall Impression: 8 out of 10: Very good beer. I want more. Balanced and true to style.
• Total: 39 out of 50 ("Excellent" in scoring guide)

• 1.75 lb Weyermann 2-row Smoked pale malt (1.3-2.3°L)
• 1 oz Briess 2-row 60°L Crystal malt
• 1 oz Munton&Fison 2-row Chocolate malt (400°L)
• 4 oz Munton&Fison 2-row Black Patent malt (450°L)
• 3 oz Muntons 2-row Lager malt (1.96-2.71°L)
• 3 lb Munton&Fison Amber DME (7°L)
• 1.8 AAU whole Kent Goldings hops (alpha 5.5%) = (9 grams) (90 minutes)
• 2.2 AAU whole Cascade hops (alpha 7.0%) = (9 grams) (90 minutes)
• 2.6 AAU whole Willamette (alpha 5.1%) = (14 grams) (60 minutes)
• 1.4 AAU whole Kent Goldings hops (alpha 5.5%) = (7 grams) (5 minutes)
• WYeast 1056 smack-pack American Ale yeast, mfg 7 June 2005

• OG 1.072
• Color 75 SRM
• IBU 42
• FG 1.017
• Alcohol 7.52% abv

• 4 gallons bottled Walmart Drinking water
• Using One-Step for sanitation
• Air temp 83°. Adding 3 qt of 175° water for mash-in gave a 152° mash.
• After 0:45, iodine test showed no starches remaining
• Sparged with 5 qt of 180° water. Total collected liquor: 7 qt.
• Boiled, added hops and Irish moss on schedule. Boil time 90 minutes
• Chilled to 74° in ice bath in sink and by adding cold water (total wort 2.75 gallons)
• Whirlpooled in stock pot, let sit for 10 minutes, then siphoned into carboy.
• Starting gravity measured at 1.066. Attached blow-off tube.
• Yeast smacked previous evening. Pitched yeast at 4:30 PM, 23 July 2005, air temp 78°, wort temp 74°
• Rating at pitching: overall:4, malt:4, hops:4, sweet:4, bitter:3, body:3, color:dark brown
• Racked 30 July 2005
• Bottled 14 Aug 2005 with ½c light DME. Final gravity 1.016
• Rating at bottling: overall:4, malt:4, hops:3, sweet:2, bitter:2, body:4, color:very dark brown, slightly smoky
• Did not preheat mash tun - worked just fine maintaining temperature.

• 3.3 lb Muntons Plain Amber Malt Extract (16-20°L)
• 2 lb Carlton Amber DME
• 8 oz Carlton 60°L Crystal malt
• 2.1 AAU Willamette hop pellets (alpha 4.2%) = (.5 oz) (60 minutes)
• 2.1 AAU Willamette hop pellets (alpha 4.2%) = (.5 oz) (5 minutes)
• WYeast 1084 125ml XL-smack-pack Irish Ale yeast, mfg 7 June 2005

• OG 1.084
• Color 44 SRM
• IBU 13
• FG 1.021
• Alcohol 8.68% abv

• 4 gallons bottled Walmart Drinking water
• Using One-Step for sanitation
• Less detail this time since my process is getting more smooth, and I don't need quite as much play-by-play
• Crystal Malt into grain steeping bag, and into 2 gallons water, then brought to 170° and steeped for 20 minutes
• Removed and drained steeping bag, added LME and DME, brought to boil
• Boiled, added hops and Irish moss on schedule. Boil time 60 minutes
• Chilled to 78° in ice bath in sink and by adding cold water (total wort 2.9 gallons - filled stock pot)
• Whirlpooled in stock pot, let sit for 10 minutes, then siphoned into carboy.
• Starting gravity measured at 1.084. Attached blow-off tube.
• Yeast smacked 6AM, and was ready to pitch at 2PM. This was a WYeast XL smack-pack with 100 billion cells, and 125ml - double the "normal" smack-pack size. Pitched yeast at 2PM, 27 August 2005
• Rating at pitching: overall:4, malt:4, hops:4, sweet:4, bitter:4, body:3, color:dark copper
• Racked on day 3 (29 Aug) to get beer off trub and remaining sediment
• Day 23 (18 Sep) - Final gravity 1.024. Primed with ½c light DME and bottled. Yield: 27 bottles
• Rating at bottling: overall:4+, malt:5, hops:3, sweet:3, bitter:2, body:4, color:mahogany
• I won this Brewer's Best kit at the DBG in July - so I thought I'd give it a try. Three changes from the original instructions: The kit was to make 5 gallons - so I made a 2.5 gallon batch (using all of the malt, but only half of the hops - so the IBU rating should be the same as the kit), and I'm calling it Imperial Amber. Second, I used a smack-pack yeast instead of the dry yeast included. Third, I added Irish Moss into the boil. The kit also came with dextrose for priming - I used DME instead.

• 4.5 lb Muntons 2-row Pale Ale malt (2.15-2.9°L)
• 6 oz 120° Crystal malt
• 3.5 AAU Willamette hop pellets (alpha 4.2%) = (20 g) (60 minutes)
• 1.5 AAU Cascade hop pellets (alpha 5.1%) = (7 g) (15 minutes)
• .5 AAU Saaz hop pellets (alpha 3.5%) = (3.5 g) (3 minutes)
• WYeast 2565 Kölsch yeast smack-pack, mfg 1 June 2005

• OG 1.057
• Color 23 SRM
• IBU 25
• FG 1.013
• Alcohol 5.85% abv

• 4.5 gallons bottled Walmart Drinking water
• Using One-Step for sanitation
• Mashed in with 1 qt water at 176° per pound of grain. Initial mash temp a bit high at 156°.
• Total mash time 2:15 - iodine had still shown purple at 1:55. Still some black at 2:15, possibly from husks - also possibly due to incomplete beta acid conversion with the higher temperature
• Sparged with 1.5 gallons water at 180°, for a total collected liquor of 2.25 gallons
• Boiled, added hops and Irish moss on schedule. Boil time 60 minutes. Final boil liquor volume 1.3 gallons.
• Chilled to 80° in ice bath in sink and by adding cold water (total wort 2.5 gallons)
• Whirlpooled in stock pot, let sit for 10 minutes, then siphoned into carboy.
• Starting gravity measured at 1.052. Recalculated brewery efficiency as 72%.
• Problems with yeast smack-pack - unable to locate the smack-pack inside the yeast packet. Made a 16 oz yeast starter and poured the yeast into it, and found a very thin smack-pack inside - defective? Yeast still took 30 hours to get actively fermenting in the starter - and still seemed weak. All of this was done before brew day. Pitched yeast at 6PM, 18 September 2005
• Rating at pitching: overall:4, malt:3, hops:4, sweet:3, bitter:3, body:3, color:copper
• Racked 23 Sep (day 5)
• Racked 22 Oct 2PM (day 34) and added processed peppers, and covered carboy with CO2 gas for a protective layer. Peppers: 3.1 oz Jalepe&ntilte;o and 1.5 oz Serrano. Froze the whole peppers. Dropped the (frozen) peppers into boiling water to sterilize - 3-4 minutes until hot on the outside. Chopped off stems. Rinsed in vodka. Dropped whole into the carboy.
• Racked (removing peppers) 24 Oct 9AM (day 36) to 3 gallon Corny keg. Tasted - nice pepper flavor but not overpowering. Pressured to 30psi (temp 78°F) and agitated several times. Keg moved to refrigerator (38°F).

• 2.75gallons Apple Juice
• 0.5lb honey
• WYeast 3021 Pasteur Champagne yeast, mfg 15 March 2005 (EXPIRED! - just received from Hearts)

• OG 1.060
• FG 1.013 (using Apparent Attenuation 78%)
• Alcohol 6.26% abv

• Using One-Step for sanitation
• Added 1t pectic enzyme, &fract34;t grape tannin, and Goldenrod Apiaries (Orlando, FL) Orange Blossom honey to half-full bottle of White House (Winchester, VA) 100% apple juice (no sugar added) and shook vigorously to aerate. Poured (cold) into carboy, then aerated the remaining juice in the same manner.
• Pitched yeast at 6AM next day (19 Sep)
• 8 October (day 20) - primed with 5oz (1 cup) priming sugar. Recipe said 2oz per gallon. Note that this is approximately double what we normally use (3/8 to ½ cup) for a 2.5 gallon batch. Final gravity 1.002, yield 11-22oz bottles, 2-17oz bottles, and 6-12oz bottles. Taste at bottling was fruity and dry.
• Juice specific gravity was 1.054, so used the BuildABeer Brewing Calculator to calculate honey amount to get the target 1.060 OG.
• Recipe calls for addition of Acid Blend (but also recipe is for whole fruit). This was not needed since I titrated to get .51% Tartaric - which was right where the recipe specified (.5%).
• Recipe calls for Campden tablets for sterilization of must. Since this is a juice based recipe (not whole fruit), I omitted the Campden tablets.
• The WYeast was received from Hearts and was 6 months out from the manufacture date (officially expired, according to the directions). The smack-pack didn't swell up much in 24 hours. Fermentation started about 24 hours after pitching.

• 4.25 lb Briess 2-row malt
• 4.8 oz 40°L Crystal malt
• 8 oz flaked oats
• 2.6 AAU Chinook hop pellets (alpha 12%) = (5g) (60 minutes)
• 1.8 AAU Kent Golding hop pellets (alpha 5.5%) = (8g) (15 minutes)
• .25 lb molasses (added at secondary fermentation)
• .5 lb light DME (added at secondary fermentation)
• WYeast 1098 British Ale yeast, mfg 20 September 2005

• OG 1.054
• Color 8 SRM
• IBU 24
• FG 1.014
• Alcohol 5.38% abv

• 4 gallons bottled Walmart Drinking water
• Using One-Step for sanitation
• ½t ground cinnamon - at knockout
• ¼t ground ginger - at knockout
• 1/8 t ground nutmeg - at knockout
• 1/8 t ground allspice - at knockout
• 4 t whole allspice - at bottling
• Used my new JSP roller grain mill - note that OG was substantially less than expected, so adjustments to the mill are probably necessary
• Air temp 72°, mashed in with 6qt water at 170°. Initial mash temp 150°.
• Mashed for 90 minutes including decoction of 1.5qt (thick) brought to a boil and returned to mash to raise temp to 154°. Iodine test showed good.
• Sparged with 180° Pumpkin water (see Notes for preparation). I decided to do this instead of adding the pumpkin to the mash because I figured that the pumpkin flesh would absorb too much of the malt.
• Total collected liquor 1 3/8 gallons, added 1 gallon water, brought to boil
• Boiled, added hops and Irish moss on schedule. Boil time 60 minutes. Used new 5.5 gallon stock pot on stove. Got a boil, but not a good rolling one. Need more heat!
• Chilled to 68° in ice bath in sink
• Whirlpooled in stock pot, let sit for 10 minutes, then siphoned into carboy.
• Starting gravity measured at 1.036 (see note above about better milling).
• Yeast smacked 7AM, and was ready to pitch by 8AM (2 hours). Pitched at 2PM, air temp 75°.
• Rating at pitching: overall:3+, malt:3, hops:2, sweet:2, bitter:3, body:2, color:orange
• Day 2 (1 Nov) - Racked. Crausen had fallen, and I wanted to get the beer off the sediment (including pumpkin pulp). Added molasses and DME to bring up the SG by .011.
• Day 13 (12 Nov) - Final gravity 1.010. Primed with ½c light DME and bottled. Yield: 24 bottles plus 2-16oz plastic bottles (for experimenting with CO2). Converted primary fermentation bucket to bottling bucket (MUCH easier and less messy), and it leaves about 16oz of beer in the bucket after bottling. When preparing the priming DME, I added 4 t of whole allspice and boiled it for 5 minutes.
• Rating at bottling: overall:4, malt:3, hops:2, sweet:1, bitter:1, body:2, color:amber, pumpkin pie spicy
• Pumpkin Water preparation: Cubed 5lb 6oz of pumpkin, baked at 350°F for 1.25 hours. Steeped pumpkin in 2.5 gal water (heated water to 110°F and added pumpkin from oven which brought the temperature to 180°F. Steeped for 45 minutes. Used pumpkin water to sparge, and it came to a boil at one point.
• Mash efficiency 48%. Probably reason - grain mill not adjusted properly. I ran the crystal malt through with a good crush, but the 2-row Briess malt was not broken up well enough.

• 6.25 lb DeWolf-Cosyns Pilsen malt
• 0.25 lb DeWolf-Cosyns CaraVienne malt
• 3.4 AAU Target hop pellets (alpha 10%) = (7g) (70 minutes)
• 0.6 AAU Saaz hop pellets (alpha 3.5%) = (3.5g) (15 minutes)
• 0.9 AAU Hersbrucker hop pellets (alpha 5.6%) = (3.5g) (15 minutes)
• White Labs WLP029 German Ale/Kolsh yeast, expires 24 January 2006

• OG 1.069
• Color 7 SRM
• IBU 27
• FG 1.015
• Alcohol 7.28% abv

• 5 gallons bottled Walmart Drinking water
• Using One-Step for sanitation
• Air temp 76°, mashed in with 7.5qt water at 178°, added 1 qt at 75° to bring temp from 158° down to 154°.
• Mashed for 75 minutes. Iodine test showed good.
• Sparged with 185° water.
• Total collected liquor 2¾ gallons, brought to boil
• Boiled, added hops and Irish moss on schedule. Boil time 70 minutes.
• Chilled to 78° in ice bath in sink
• Whirlpooled in stock pot, let sit for 10 minutes, then siphoned into carboy.
• Starting gravity measured at 1.066 (giving brewhouse efficiency of 67%).
• Rating at pitching: overall:4, malt:3, hops:3, sweet:5, bitter:4, body:2, color:gold
• Day 9 (3 Dec) - Racked. Never had a big crausen, more a flat hard layer.
• Day 18 (12 Dec) - Bottled with 3/8c dextrose to prime. FG 1.013, Yield 23.5 bottles.
• Rating at bottling: overall:3+, malt:2, hops:2, sweet:1, bitter:1, body:2, color:cloudy straw
• Used my new JSP roller grain mill - changed the grind to be more fine - worked great!
• Used my newly built 5-gallon mash tun (from an Igloo cooler, a strainer and a new valve) - worked great!
• Used outdoor propane cooker - was able to get full heat (and a good boil) - worked great!
• During primary fermentation, smelled strange - fusal alcohol, and other smells. I was concerned that it had gotten contaminated, but when racking to secondary, it tastes fine.

• 3.3 lb Briess CBW Traditional Dark LME
• 2.2 lb Muntons Dark DME
• 0.25 lb Briess Caramel 60°L malt
• 0.125 lb DeWolf-Cosyns CaraVienne
• 0.125 lb Weyermann DH Carafa 1
• 0.25 lb molasses
• 6.5 AAU Saaz whole hops (alpha 4.3%) = (1.5oz) (60 minutes)
• 1.1 AAU Saaz whole hops (alpha 4.3%) = (.25oz) (30 minutes)
• WYeast 1028 London Ale, mfg 6 October 2005

• OG 1.085
• Color 117 SRM
• IBU 37
• FG 1.020
• Alcohol 9.02% abv

• 4 gallons bottled Walmart Drinking water
• Using One-Step for sanitation
• Air temp 72°, steeped grain in 1 qt 155° water for 20 minutes.
• Strained steeped liquor into kettle with 2 gallons of boiling water.
• Added DME, LME, and Grandma's Molasses, and brought to boil.
• Boiled, added hops and Irish moss on schedule. Boil time 60 minutes.
• Chilled to 80° in ice bath in sink.
• Poured through "shower cap" straining screen into bottling bucket.
• Whirlpooled, let sit for 20 minutes, then racked into carboy.
• Starting gravity measured at 1.100 for 2 gallons, so adjusted by adding 45oz refrigerated water to get 1.085 OG.
• Rating at pitching: overall:5-, malt:5, hops:1, sweet:5, bitter:4, body:5, color:black-brown
• Day 3 (6 Dec) - racked (crausen starting to fall)
• Day 27 (30 Dec) - bottled with 7/16c Light DME. FG 1.036 (high), Yield 24.5 bottles.
• Had to fend off 20-30 bees while boiling outside!

• 4.125lb Briess Pale Ale malt
• 3oz Briess Caramel 60°L malt
• 0.5oz Briess Chocolate malt (350°L)
• 4oz Muntons Wheat
• 8oz Briess Victory malt
• 8oz Muntons Light DME
• 3 AAU Northern Brewers whole hops (alpha 7.6%) = (0.4oz) (45 minutes)
• 2.6 AAU Fuggles whole hops (alpha 4.7%) = (0.5oz) (15 minutes)
• WYeast 1028 London Ale

• OG 1.051
• Color 19 SRM
• IBU 24
• FG 1.012
• Alcohol 5.2% abv

• 4 gallons bottled Walmart Drinking water
• Using One-Step for sanitation
• 1 hour mash at 150° with 5.5qt water (1.1qt/lb)
• Sparged with 6qt water (172°)
• 70 minute boil
• Chilled to 68° in ice bath in sink.
• Whirlpooled, let sit for 20 minutes, then racked into carboy.
• Starting gravity measured at 1.051.
• Day 27 - Primed with ½c dark DME and bottled. FG 1.010.
• Planned as 2.5gal batch @ 70% efficiency, measured SG pre-boil was 1.048 (measured at 1.042, but wort was warm), so used DME to compensate. Overcompensated, so adjusted batch size to 2.75gal.

• 4.3125lb Briess 2-row malt
• 4oz Weyermann Dark Munich malt
• 8oz Muntons Cara-Pils malt
• 4oz Briess Caramel 40°L 2-row malt
• 4oz Weyermann CaraHell
• 3.5 AAU Cascade whole hops (alpha 7.0%) = (0.5oz) (60 minutes)
• 2.0 AAU Willamette whole hops (alpha 5.1%) = (0.4oz) (15 minutes)
• 3.8 AAU Northern Brewer whole hops (alpha 7.6%) = (0.5oz) (15 minutes)
• 6.0 AAU Cascade whole hops (alpha 7.0%) = (1oz) (5 minutes)
• .2oz Willamette pellet hops (alpha 4.8) (dry hop)
• .3oz Kent Golding pellet hops (alpha 5.0) (dry hop)
• .6oz Cascade pellet hops (alpha 5.1) (dry hop)
• .1oz Hersbrucker pellet hops (alpha 5.6) (dry hop)
• WYeast 1056 American Ale

• OG 1.058
• Color 11 SRM
• IBU 58
• FG 1.013
• Alcohol 5.96% abv

• 4 gallons bottled Walmart Drinking water
• Using One-Step for sanitation
• 1 hour mash at 150° with 6.5qt water
• Sparged with 7qt water (175°)
• 60 minute boil
• Chilled to 80° in ice bath in sink.
• Whirlpooled, let sit for 20 minutes, then racked into carboy.
• Starting gravity measured at 1.058. (Bingo!)
• Racked to secondary on day 6
• Primed with 7/16c Dark DME and bottled on day 14. FG 1.010, yield 22 bottles.
• Standard all grain process - nothing unusual other than slight adjustments to starting mash temperature.

• 3.58 lb Muntons Pale Ale malt
• 0.51 lb Muntons Cara-Pils
• 0.4 lb Muntons Crystal (67°L)
• 0.42 lb Muntons Chocolate malt
• 0.11 lb Briess Barley Flakes
• 0.13 lb Briess Roasted Barley
• 2.6 AAU Fuggles whole hops (alpha 5.2%) = (0.5oz) (90 minutes)
• 0.9 AAU Fuggles pellet hops (alpha 4.9%) = (0.15oz) (90 minutes)
• WYeast 1028 London Ale

• OG 1.052
• Color 107 SRM
• IBU 31
• FG 1.012
• Alcohol 5.3% abv

• 4 gallons bottled Walmart Drinking water
• Using One-Step for sanitation
• 1 hour mash at 152° with 5.67qt water
• Sparged with 7qt water (175°)
• 90 minute boil
• Chilled to 80° in ice bath in sink.
• Whirlpooled, let sit for 20 minutes, then racked into carboy.
• Starting gravity measured at 1.060. (translates to efficiency percentage of 82)
• Racked to secondary on day 6
• Primed with 5/8c Dark DME and bottled on day 42. FG 1.020, yield 25.5 bottles.
• Standard all grain process - nothing unusual.

• 3.3 lb Briess CBW Golden Light LME
• 1.0 lb Briess CBW Golden Light LME
• 1.5 lb Briess Brewers 2-row malt
• 1.0 lb OIO Oat flakes
• 0.5 lb Briess Roasted Barley
• 1.0 lb OIO Oat flakes
• 0.5 lb Briess Chocolate malt
• 0.5 lb Briess Caramel 60L malt
• 14.4 AAU Chinook pellet hops (alpha 14.4%) = (1.0oz) (60 minutes)
• WYeast 1084 Irish Ale

• OG 1.050
• Color 76 SRM
• IBU 37
• FG 1.012
• Alcohol 4.9% abv

• 6 gallons bottled Walmart Drinking water
• Using One-Step for sanitation
• 1 hour mini-mash at 152°
• 60 minute boil
• Chilled to 80°

• 6.5lb Muntons Light DME
• 3.75lb Briess Pilsen Malt
• 0.25lb Dingemans Aromatic
• 1.5lb Belgian clear candi sugar
• 12.3 AAU Fuggles whole hops (alpha 4.9%) = (2.5oz) (60 minutes)
• 3.8 AAU Hersbrucker whole hops (alpha 5.0%) = (0.8oz) (15 minutes)
• 5.1 AAU Tettnanger whole hops (alpha 5.1%) = (1.0oz) (15 minutes)
• 4.3 AAU Saaz whole hops (alpha 4.3%) = (1.0oz) (5 minutes)
• WYeast 1214 Belgian Ale

• OG 1.085
• Color 6 SRM
• IBU 30
• FG 1.020
• Alcohol 8.91% abv

• 7 gallons bottled Walmart Drinking water
• Using One-Step for sanitation
• 1 hour mash at 152° with 4.4qt water
• 60 minute boil
• Chilled to 80° using chiller.
• Starting gravity measured at 1.085. (Bingo!)
• Racked to secondary on day 8
• Kegged on day 21. FG 1.018.
• Standard mini mash process - nothing unusual other than slight adjustments to starting mash temperature.

• 4.5lb Weyermann Beechwood Smoked malt
• 8oz Briess Caramel 10°L malt
• 4oz Muntons Cara-Pils
• 4oz Muntons Wheat
• 0.8 AAU Northern Brewer whole hops (alpha 7.6%) = (0.1oz) (60 minutes)
• 2.5 AAU UK Fuggles whole hops (alpha 5.0%) = (0.5oz) (30 minutes)
• 0.8 AAU Northern Brewer whole hops (alpha 7.6%) = (0.1oz) (15 minutes)
• 2.5 AAU UK Fuggles whole hops (alpha 5.0%) = (0.5oz) (5 minutes)
• WYeast 1728 Scottish Ale

• OG 1.057
• Color 8 SRM
• IBU 22
• FG 1.015
• Alcohol 5.54% abv

• 5 gallons bottled Walmart Drinking water
• Using One-Step for sanitation
• 1 hour mash at 152° with 6qt water
• Sparge with 7qt water (175°)
• 60 minute boil
• Chilled to 80° using chiller.
• Starting gravity measured at 1.046 (translates to efficiency of 57%)
• Day 7 - Racked to secondary on day 6 and added 4.5lb vodka-sterilized fresh (frozen) cranberries
• Day 14 - Removed cranberries
• Day 22 - Primed with ½c light DME and bottled - yield 24.5 bottles, FG = 1.008
• Standard all grain process - nothing unusual.
• Recipe (Nelson - original) is based on Northern English Brown style, but with slightly higher gravity, and slightly lower color - and with all Beechwood smoked malt as the base malt.

• 4lb Muntons Lager malt
• 6.4oz Weyermann CaraHell
• 2.6 AAU Saaz whole hops (alpha 4.3%) = (0.6oz) (60 minutes)
• 3.0 AAU Saaz whole hops (alpha 4.3%) = (0.7oz) (15 minutes)
• 3.0 AAU Saaz whole hops (alpha 4.3%) = (0.7oz) (5 minutes)
• WYeast 2112 California Lager

• OG 1.050
• Color 5 SRM
• IBU 40
• FG 1.015
• Alcohol 4.69% abv

• 5 gallons bottled Walmart Drinking water
• Using One-Step for sanitation
• 1 hour mash at 153° with 4.84qt water
• Sparge with 7qt water (175°)
• 60 minute boil
• Chilled to 80° using chiller.
• Starting gravity measured at 1.050 (bingo!)
• Primary fermentation for 7 days at 50°F. Slow start, but eventually got going.
• Day 7 - racked and combined the two fermenters into a single one (approximate volume 2 gallons now). Changed fermentation temperature to 40°F. SG=1.035.
• Day 45 - racked to keg, in refrigerator at 45°F. SG=1.030.
• Day 58 - SG=1.030.
• Standard all grain process - nothing unusual.
• This is my first batch of Lager style beer, and the first that is temperature controlled during fermentation.
• Created two new fermenters from 2-gallon refrigerator water dispensers - to be able to fit them (stacked) in the small (dorm-sized) refrigerator for temperature control.

• 3lb Muntons Wheat DME (55% wheat/45% barley)
• 4oz Briess Munich malt (20°L)
• 8oz Muntons Wheat
• 1.8 AAU Tettnanger whole hops (alpha 4.5%) = (0.4oz) (60 minutes)
• WYeast 3056 Bavarian Wheat

• OG 1.049
• Color 4 SRM
• IBU 13
• FG 1.011
• Alcohol 4.98% abv

• 5 gallons bottled Walmart Drinking water
• Using One-Step for sanitation
• 1 hour steep (thin mash) at 150° with 2qt water
• Sparge with 2qt water (175°)
• 60 minute boil
• Chilled to 80° using chiller.
• Starting gravity measured at 1.055 (not sure why since this is mostly extract - maybe a water volume difference)
• Day 8 - racked to secondary
• Day 16 - primed with ½c Dark DME and bottled - yield 26 bottles, FG 1.018
• Standard steep (thin-mash) process - nothing unusual.

• 2.7lb Weyermann Rye Malt
• 0.8lb Durst Munich
• 0.5lb Meussdoerfer Spitz Malt (undermodified)
• 0.2lb Fawcett Oat Malt
• 0.2lb Gambrinus Honey Malt
• 0.5lb Weyermann Caramel Wheat
• 0.35lb Rice Hulls
• 1.6 AAU Hersbrucker whole hops (alpha 3.9%) = (0.4oz) (60 minutes)
• 0.5 AAU Tettnanger whole hops (alpha 4.5%) = (0.1oz) (60 minutes)
• 0.9 AAU Tettnanger whole hops (alpha 4.5%) = (0.2oz) (15 minutes)
• 0.5 AAU Tettnanger whole hops (alpha 4.5%) = (0.1oz) (5 minutes)
• WYeast 3056 Bavarian Wheat

• OG 1.051
• Color 18 SRM
• IBU 19
• FG 1.012
• Alcohol 5.2% abv

• 5 gallons bottled Walmart Drinking water
• Using One-Step for sanitation
• 1 hour mash at 152° with 7qt water
• Sparge with 8qt water (170°)
• 60 minute boil
• Chilled to 86° using chiller.
• Starting gravity measured at 1.036 (about 50% efficiency - note that undermodified malt may not have been efficiently extracted - it's normally decoction mashed)
• Day 23 - primed with ½c light DME and bottled. FG 1.010, yield 23 bottles
• Standard mash process - nothing unusual.
• Rice hulls are approximately 10% of weight of non-husk grains (rye and wheat). Calculated for thinner mash (1.333:1 instead of 1.1:1 ratio) because of bulk of rice hulls.

• 2.75lb Muntons Light DME
• 3.0lb Weyermann Vienna Malt
• 0.75lb DeWolf-Cosyns Aromatic Malt
• 0.75lb beet sugar (replacing candi sugar)
• 1.0lb Muntons Dark DME
• 4.7 AAU Hersbrucker pellet hops (alpha 5.6%) = (0.7oz) (60 minutes)
• 0.8 AAU Saaz pellet hops (alpha 3.5%) = (0.2oz) (15 minutes)
• WYeast 1388 Belgian Strong Ale

• OG 1.106
• Color 22 SRM
• IBU 25
• FG 1.024
• Alcohol 11.6% abv

• 5 gallons bottled Walmart Drinking water
• Using One-Step for sanitation
• 1 hour mash at 152° with 4.25qt water
• Sparge with 7qt water (170°)
• 60 minute boil
• Chilled to 86° using chiller then added refrigerated water to full volume.
• Starting gravity measured at 1.106, pitched yeast at 81°.
• Day 4 - racked to secondary.
• Day 20 - checked gravity = 1.022
• Day 41 - Bottled with ½c dextrose to prime. FG = 1.016, yield = 23.5 bottles.
• Standard partial mash process - nothing unusual.

• 2lb Muntons Light DME
• 1lb Briess Caramel 40° Malt
• 0.25lb Briess CaraPils Malt
• 0.25lb Briess Caramel 90° Malt
• 2 AAU UK Fuggles whole hops (alpha 4.7%) = (0.4oz) (60 minutes)
• WYeast 1318 London Ale III

• OG 1.042
• Color 28 SRM
• IBU 16
• FG 1.011
• Alcohol 4.12% abv

• 5 gallons bottled Walmart Drinking water
• Using Iodophor for sanitation
• 1 hour mash at 152° with 3qt water
• Sparge with 6qt water (170°)
• 60 minute boil
• Chilled to 87° using chiller then added refrigerated water to full volume.
• Starting gravity measured at 1.048, pitched yeast at 72°. Calculations in BuildABeer were adjusted - the DME gives about 86% yield instead of 76%, which would calculate to a SG of 1.046.
• This batch was done with a very short timeframe (26 days) available until the DBG August meeting, so no primary-to-secondary racking was done. Racked and bottled on day 14 with ½c light DME to prime. Yield 23½ bottles, FG 1.015.
• Standard mini mash process - nothing unusual.

• 1lb Briess Caramel 40°
• 0.65lb Gambrinus Honey Malt
• 0.54lb Briess Caramel 90°
• 0.84lb Crisp Maris Otter
• 0.5lb Briess Victory Malt
• 0.77lb Briess CaraPils Malt
• 0.5lb Briess Caramel 10°
• 5lb Honey
• 5 AAU UK Fuggles whole hops (alpha 4.7%) = (1.0oz) (60 minutes)
• 1.7 AAU Saaz whole hops (alpha 4.0%) = (0.5oz) (30 minutes)
• 1.7 AAU Saaz whole hops (alpha 4.0%) = (0.5oz) (10 minutes)
• 2 smack-packs of WYeast 1388 Belgian Strong Ale

• OG 1.103
• Color 51 SRM
• IBU 26
• FG 1.024
• Alcohol 11.19% abv

• 5 gallons bottled Walmart Drinking water
• Using Iodophor for sanitation
• 1 hour mash at 152° with 5.25qt water
• Sparge with 6qt water (170°)
• 60 minute boil
• Chilled to 100° using ice bath then added refrigerated water to full volume.
• Starting gravity measured at 1.077, pitched yeast at 72°.
• Added ½t Ammonium Phosphate yeast nutrient
• Day 3 - SG 1.024, pasteurized 2 lb Edens Nectar Winter Honey-Avocado/Macadamia Nut (in same volume of water) at 165°. Racked to secondary and added this honey. Fermentation restarted quickly.
• Day 23 - FG 1.018. Primed with 3/8c dextrose and bottled. Yield 30-6oz + 14-12oz.
• Standard all grain process, with changes below to convert the wort to a mead must.
• This batch was done for Mead Day at Hammock Park in Dunedin. All grain mashing, wort boil, addition of honey, and pitching of yeast was done at the park.
• To make it easier on the yeast, I only added 3lb of the honey - 2lb more to be added as soon as primary fermentation begins.
• I did not account for the volume of the honey in the original calculations: BuildABeer calculations have been adjusted..
• The honey was added after completion of the boil, after bringing the wort down to 165°. The honey was stirred in, and the must was left for 10 minutes to pasteurize the honey.

• 3.75lb Briess 2-row
• 1.0lb Orange Blossom honey
• 0.25lb Dingemans Aromatic malt
• 2.5 AAU UK Fuggles whole hops (alpha 5.0%) = (0.5oz) (60 minutes)
• 1.2 AAU Hallertauer whole hops (alpha 3.9%) = (0.3oz) (15 minutes)
• 0.8 AAU Hallertauer whole hops (alpha 3.9%) = (0.25oz) (5 minutes)
• Smack-pack of WYeast 2565 Kolsch Ale

• OG 1.054
• Color 6 SRM
• IBU 23
• FG 1.012
• Alcohol 5.52% abv

• 5 gallons bottled Walmart Drinking water
• Using Iodophor for sanitation
• 1 hour mash at 152° with 5qt water
• Sparge with 6qt water (170°)
• 60 minute boil
• Chilled to 90° using chiller then to 78° using ice bath.
• Starting gravity measured at 1.060, pitched yeast at 75°.
• Day 15 - racked
• Day 32 - primed with ½c Light DME and bottled - FG 1.006, yield 24.5 bottles
• Standard all grain process.
• Honey added at start of boil to minimize aromatics, but keep honey flavor and sugar contributions.

• 4.31lb Briess 2-row
• 0.15lb Briess Carapils
• 0.15lb Briess Black Malt
• 0.31lb Briess Caramel 60
• 0.23lb Briess Chocolate Malt
• 10.7 AAU Magnum pellet hops (alpha 14.4%) = (0.62oz) (90 minutes)
• 3.9 AAU Cascade pellet hops (alpha 5.3%) = (0.62oz) (10 minutes)
• 3.9 AAU Cascade pellet hops (alpha 5.3%) = (0.62oz) (1 minute)
• Lallemand Windsor Ale dry yeast

• OG 1.067
• Color 91 SRM
• IBU 77
• FG 1.017
• Alcohol 6.7% abv

• ½ tablet Whirfloc instead of the usual Irish Moss
• 4 gallons bottled Walmart Drinking water
• Using Iodophor for sanitation
• 1 hour mash at 152° with 5.6qt water
• Sparge with 6qt water (170°)
• 90 minute boil
• Chilled to 90° using chiller then to 80° using fountain pump and ice-packs in water. Note for future - use real ice - the ice packs don't transfer their cold to the water as efficiently.
• Starting gravity measured at 1.068, pitched yeast at 75°.
• Day 4 - racked full batch into two carboys - one plain, one for cherries
• Day 22 - primed with 2oz Dextrose and bottled - FG 1.013, yield 19.5 bottles
• Standard all grain process, but boiled in two pots - need a bigger all-grain boiling pot!
• This was originally planned to be the recipe from the kit, but while pouring the wort through the filter mesh on top of the bucket, the filter mesh came loose and plopped into the already-filtered wort. This splashed and lost about 1 gallon of the 1.090 wort. Since there were only about 4 gallons in the boil (boiled in two pots), and I wanted at least 2 gallons for a regular and a fruit batch, I added 1 gallon of cold water to dilute to the recipe shown above.

• 4.31lb Briess 2-row
• 0.15lb Briess Carapils
• 0.15lb Briess Black Malt
• 0.31lb Briess Caramel 60
• 0.23lb Briess Chocolate Malt
• 10.7 AAU Magnum pellet hops (alpha 14.4%) = (0.62oz) (90 minutes)
• 3.9 AAU Cascade pellet hops (alpha 5.3%) = (0.62oz) (10 minutes)
• 3.9 AAU Cascade pellet hops (alpha 5.3%) = (0.62oz) (1 minute)
• 336g "sugar" from four cans of Del Monte Dark Sweet Cherries In Heavy Syrup
• Lallemand Windsor Ale dry yeast

• OG 1.081
• Color 91 SRM
• IBU 77
• FG 1.021
• Alcohol 8.2% abv

• ½ tablet Whirfloc instead of the usual Irish Moss
• 4 gallons bottled Walmart Drinking water
• Using Iodophor for sanitation
• 1 hour mash at 152° with 5.6qt water
• Sparge with 6qt water (170°)
• 90 minute boil
• Chilled to 90° using chiller then to 80° using fountain pump and ice-packs in water. Note for future - use real ice - the ice packs don't transfer their cold to the water as efficiently.
• Starting gravity measured at 1.068, pitched yeast at 75°.
• Day 4 - racked full batch into two carboys - one plain, one for cherries
• Day 22 - racked off of cherries
• Day 36 - kegged approximately 2 gallons, FG 1.012
• Standard all grain process, but boiled in two pots - need a bigger all-grain boiling pot!
• This was originally planned to be the recipe from the kit, but while pouring the wort through the filter mesh on top of the bucket, the filter mesh came loose and plopped into the already-filtered wort. This splashed and lost about 1 gallon of the 1.090 wort. Since there were only about 4 gallons in the boil (boiled in two pots), and I wanted at least 2 gallons for a regular and a fruit batch, I added 1 gallon of cold water to dilute to the recipe shown above.

• 3.0lb Briess Pale Ale malt
• 0.25lb Simpsons Peated malt
• 0.25lb Briess Caramel 90°L malt
• 0.5lb Briess Caramel 10°L malt
• 1.2 AAU Target pellet hops (alpha 10.0%) = (0.1oz) (60 minutes)
• 1.0 AAU UK Fuggles whole hops (alpha 5.0%) = (0.2oz) (30 minutes)
• 1.2 AAU US Fuggles pellet hops (alpha 4.9%) = (0.2oz) (30 minutes)
• WYeast 1728 Scottish Ale yeast

• OG 1.040
• Color 15 SRM
• IBU 23
• FG 1.011
• Alcohol 3.81% abv

• 5 gallons bottled Walmart Drinking water
• Using Iodophor for sanitation
• 1 hour mash at 152° with 5qt water
• Sparge with 6qt water (170°)
• 60 minute boil
• Chilled to 90° using chiller then to 74° using fountain pump and 1 bag of ice in water. This worked great - real ice transfers the cold to the water much better than ice packs.
• Starting gravity measured at 1.044, pitched yeast at 74°.
• Did not do a separate racking to secondary - all fermentation occurred in the primary carboy.
• Day 13 - primed with 2oz (7/16c) dextrose and bottled. Yield 24.5 bottles, FG 1.010.
• Standard all grain process.

• 6.0lb Crisp Maris Otter malt
• 0.5lb Durst wheat
• 4.8 AAU Target pellet hops (alpha 10.0%) = (0.4oz) (60 minutes)
• 2.4 AAU US Fuggles pellet hops (alpha 4.9%) = (0.4oz) (30 minutes)
• 2.9 AAU US Fuggles pellet hops (alpha 4.9%) = (0.5oz) (15 minutes)
• 2.9 AAU US Fuggles pellet hops (alpha 4.9%) = (0.5oz) (5 minutes)
• 2.9 AAU US Fuggles pellet hops (alpha 4.9%) = (0.5oz) (1 minute)
• WYeast 1275 Thames Valley Ale yeast

• OG 1.069
• Color 11 SRM
• IBU 58
• FG 1.017
• Alcohol 7.1% abv

• 5 gallons bottled Walmart Drinking water
• Using Iodophor for sanitation
• 1 hour mash at 152° with 7.15qt water (1.1:1 ratio)
• Sparge with 8qt water (170°)
• 60 minute boil
• Chilled to 90° using chiller then to 74° using fountain pump and 1 bag of ice in water.
• Starting gravity measured at 1.051, pitched yeast at 74°.
• Day 11 - Racked
• Day 35 - primed with ½c light DME and bottled. Yield 26 bottles, FG 1.010.
• Standard all grain process.
• Mash was very inefficient (52%) - and so the actual SG (1.051) was much lower than the calculated 1.069. I think that the reason for this is that the grain was very clumpy in the mash - not mixed well enough - and the mash was too thick, particularly with the (sticky) wheat. Because of the different OG, I reclassified this as a (very bitter) 8C (ESB).
• Ed Smith came over to help in the brewing process and to get back into homebrewing. He rejoined DBG.

• 5.0lb Hakubai Enriched Sweet Rice (highly polished)
• 3 Yeast/mold balls (Chinese grocery)
• Wyeast 4134 Sake #9 yeast

• 2 gallons bottled Walmart Drinking water
• Using Iodophor for sanitation
• In 1-gallon plastic jug, poured rice, added water to fill. Refrigerated for 17 hours.
• Poured half of rice and half of liquid into rice cooker and cooked. Repeated with remaining rice, using most of the liquid.
• Scooped hot rice and liquid into three 1-gallon plastic jugs (about ½ full) and filled to ¾ full with cold water.
• At 75°, crushed yeast balls in a small amount of water, and added - one yeast ball per jug.
• Stirred daily for 1 week.
• Day 11 - Added Sake #9 yeast, evenly divided amoung the three jugs. Did *not* use the smack pack - just the yeast.
• Day 39 - Racked liquid off of rice. See notes.
• Day 41 (7 January 2007) - bottled Jug #2 - tossed out Jug #1 and Jug #3. See notes.
• At day 39 (racking), the three jugs had behaved very differently, and were very different in content. Jug #1 was very thick - almost like plastic. The rice had completely broken down - no kernels left. This jug had fermented furiously for several weeks. Jug #2 had some fermentation activity. Jug #3 had no apparent fermentation activity (according to airlock) and smelled cheesy.
• At day 41 (bottling), Jug #1 had strong plastic odor and taste and was a liquid plastic viscosity (like plastic glue) - tossed it out. Jug #2 seemed to be OK - bottled - yield 8.5 bottles (6.3oz). Jug #3 - odor of cheese and sour milk - tossed it out.
• Suggestions for next time: Get some real koji, instead of relying on the (inconsistent) yeast/mold balls. This should cause the starch conversion to start sooner, and to be more efficient. Continue to use the WYeast Sake #9.

• RJ Spagnols Grand Cru Heritage Estates Cabernet Sauvignon 6-gallon kit
• Lalvin EC 1118 Saccharomyces Bayanus dry yeast

• 2-3 gallons bottled Walmart Drinking water
• Using Iodophor for sanitation
• In 6-gallon plastic fermenter, added 1 gallon of water, stirred in Bentonite.
• Poured in juice from kit.
• Filled to 5-gallon mark with water (kit suggests 6 gallons, but Winemakers Pantry recommended making 5 instead).
• Stirred vigorously for 5 minutes.
• Soaked oak chip immersion bag in hot water for 10 minutes, then added.
• Sprinkled dry yeast (per Winemakers Pantry recommendations) - did not reconstitute. OG 1.112.
• Day 14 - racked. SG 0.997.
• Added Sulphite and then Potassium Sorbate packages. Lots of stirring to degas.
• Added Kieselsol and then Chitosan. More stirring.
• Since the carboy was 6 gallons, and I didn't want to top it up, I put in some CO2 to keep the oxygen out of the wine.
• Day 28 - racked and bottled. Yield: 22 bottles, FG 0.997.

• 7.0lb Honey
• WYeast 4632 Dry Mead yeast

• OG 1.092
• Color 6 SRM
• IBU 0
• FG 1.018
• Alcohol 10.2% abv

• 1.75 gallons bottled Walmart Drinking water
• Using Iodophor for sanitation
• No heating or Pasteurization, Edens Nectar Winter (Avocado/Macadamia Nut) Honey measured approximately 5/8 gallon.
• Mixed water and honey - aerated, added ½t DAP yeast nutrient.
• Added yeast. SG 26°B = 1.105
• NOTE - did not rack between start and final bottling
• Day 50 - bottled (no priming) - FG 1.002, yield 15-12 oz and 15 6.3oz

• 6.0lb Crisp Maris Otter malt
• 0.59lb Briess Red Wheat flakes
• 4.1 AAU Target pellet hops (alpha 11.5%) = (0.3oz) (60 minutes)
• 2.4 AAU US Fuggles pellet hops (alpha 4.9%) = (0.4oz) (30 minutes)
• 3.5 AAU US Fuggles pellet hops (alpha 4.9%) = (0.6oz) (15 minutes)
• 2.9 AAU US Fuggles pellet hops (alpha 4.9%) = (0.5oz) (5 minutes)
• 2.9 AAU US Fuggles pellet hops (alpha 4.9%) = (0.5oz) (1 minute)
• WYeast 1275 Thames Valley Ale yeast

• OG 1.070
• Color 10 SRM
• IBU 55
• FG 1.017
• Alcohol 7.2% abv

• 5 gallons bottled Walmart Drinking water
• Using Iodophor for sanitation
• 1 hour mash at 152° with 8.24qt water (1.25:1 ratio)
• Sparge with 8qt water (170°)
• 60 minute boil
• Chilled to 90° using chiller then to 74° using fountain pump and 1 bag of ice in water.
• Starting gravity measured at 1.059, pitched yeast at 74°.
• NOTE - did not rack between start and final bottling
• Day 35 - FG 1.014, bottled with ½c light DME to prime. Yield 24 bottles.
• Standard all grain process.
• Recipe based on English IPA Egbert which came out with a very low efficiency (52%), so I wanted to retry it. Still low, but better. I checked the cracking of the grain - it was fine. I checked the starch (iodine test) - it was fine. Another possibility is that the thermometers are significantly off - but they both agreed that the mash temp was between 148 and 152.

• 3.5lb Durst Vienna malt
• 2.0lb Durst Munich malt
• 3.0 AAU Hallertauer whole hops (alpha 3.8%) = (0.8oz) (60 minutes)
• 1.2 AAU Tettananger pellet hops (alpha 4.1%) = (0.25oz) (30 minutes)
• WYeast 2633 Octoberfest Lager Blend yeast

• OG 1.056
• Color 12 SRM
• IBU 26
• FG 1.013
• Alcohol 5.74% abv

• 5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• 1 hour mash at 152° with 6.05qt water (1.1:1 ratio)
• Sparge with 8qt water (170°)
• 60 minute boil
• Chilled to 80° using chiller then to 64° using fountain pump and bag of ice in water.
• Starting gravity measured at 1.056 (bingo!), pitched yeast at 64°.
• Racked day 31 - SG 1.017
• Kegged day 37 - FG 1.016
• Standard all grain process.
• Used small (2 gallon) mash tun - and it was filled to the brim. NOTE for future - limit this mash tun to 5lb of grain

• 3.0lb Schreier Pale 6-row malt
• 0.35lb Weyermann Caramel Wheat
• 0.3lb Meussdoerfer Spitz malt (undermodified)
• 0.2lb Briess Brewers 2-row malt
• 0.54lb Durst Vienna malt
• 0.82lb Crisp Brown malt
• 0.61lb Simpsons Peated malt
• 0.65lb Fawcett Oat malt
• 1.4 AAU Chinook pellet hops (alpha 12.0%) = (0.1oz) (60 minutes)
• 1.4 AAU Chinook pellet hops (alpha 12.0%) = (0.1oz) (30 minutes)
• 2.0 AAU Tettananger pellet hops (alpha 4.1%) = (0.4oz) (15 minutes)
• 1.6 AAU Tettananger pellet hops (alpha 4.1%) = (0.3oz) (5 minutes)
• WYeast 3333 German Wheat yeast

• OG 1.064
• Color 32 SRM
• IBU 26
• FG 1.015
• Alcohol 6.5% abv

• 5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• 1 hour mash at 152° with 8qt water (1.25:1 ratio)
• Sparge with 8qt water (170°)
• 60 minute boil
• Chilled to 80° using chiller then to 64° using fountain pump and bag of ice in water.
• Starting gravity measured at 10.75°P (1.043), pitched yeast at 74°.
• Racked day 6 - Added 7 dried chipotles (destemmed, sliced in half, sterilized in vokda) in hops bag. Profile is moderate smoke already.
• Day 20 - primed with 7/16c light DME, FG 1.009, yield 24 bottles. Very hot peppery spice at bottling.
• Standard all grain process.

• 8.0lb Crisp Maris Otter malt
• 2.0lb Briess Caramel 10°L malt
• 0.78lb Dingemans Aromatic malt
• 0.5lb Rahr 2-row Pale malt
• 0.5lb Durst Wheat
• 4.1 AAU Target pellet hops (alpha 11.5%) = (0.3oz) (60 minutes)
• 6.0 AAU Hersbrucker pellet hops (alpha 5.6%) = (0.9oz) (30 minutes)
• 4.7 AAU UK Fuggles whole hops (alpha 4.7%) = (1.0oz) (30 minutes)
• 4.7 AAU UK Fuggles whole hops (alpha 4.7%) = (1.0oz) (15 minutes)
• 9.4 AAU UK Fuggles whole hops (alpha 4.7%) = (2.0oz) (5 minutes)
• WYeast 1028 London Ale yeast

• OG 1.123
• Color 28 SRM
• IBU 72
• FG 1.028
• Alcohol 13.7% abv

• 5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• 1 hour mash at 152° with 14.73qt water (1.25:1 ratio)
• Sparge with about 4qt water (170°)
• 60 minute boil
• Chilled to 80° using chiller then to 74° using fountain pump and bag of ice in water.
• Standard all grain process.
• Sparge water is relatively low because there is such a large grain bill - so lots of water already there.
• OG 27.25°P which is 1.117 (from conversion table). After removing hop sludge, approximately 2 gallons remain
• Day 37 - racked and bottled. FG 1.062(?) - there was a vigorous and long lasting fermentation. Yield 17 bottles. Primed each bottle with one Coopers Carbonation Drops.

• 4.0lb Briess Brewers 2-row malt
• 1.5lb Briess Caramel 40°L malt
• 0.5lb Briess Vienna malt
• 2.4 AAU UK Fuggles whole hops (alpha 4.7%) = (0.5oz) (60 minutes)
• 2.4 AAU UK Fuggles whole hops (alpha 4.7%) = (0.5oz) (30 minutes)
• 2.4 AAU UK Fuggles whole hops (alpha 4.7%) = (0.5oz) (15 minutes)
• 1.8 AAU Cascade pellet hops (alpha 5.1%) = (0.3oz) (10 minutes)
• WYeast 1056 American Ale yeast

• OG 1.060
• Color 28 SRM
• IBU 40
• FG 1.015
• Alcohol 6.0% abv

• 5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• 1 hour mash at 152° with 7.5qt water (1.25:1 ratio)
• Sparge with 7.5qt water (170°)
• 60 minute boil
• Chilled to 90° using chiller then to 74° using fountain pump and bag of ice in water.
• Standard all grain process.
• Used hop bag for pellet hops to ease in straining, and remove a step (transferring directly from pot to glass fermenter)
• OG 1.060 (15°P).
• Day 24 - racked and kegged. FG 1.010. Also bottled 8 with one Coopers Carbonation Drop each.

• 8.5lb Briess light LME
• 2.0lb Briess amber LME
• 43.4 AAU Summit pellet hops (alpha 18.1%) = (2.0oz) (20 minutes)
• 43.4 AAU Summit pellet hops (alpha 18.1%) = (2.0oz) (10 minutes)
• 43.4 AAU Summit pellet hops (alpha 18.1%) = (2.0oz) (5 minutes)
• 21.7 AAU Summit pellet hops (alpha 18.1%) = (1.0oz) (dry hop)
• WYeast 1968 London ESB yeast and White Labs WLP002 English Ale yeast

• OG 1.069
• Color 11 SRM
• IBU 101
• FG 1.021
• Alcohol 6.5% abv

• 6 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• 80 minute boil
• Chilled to 90° using chiller then to 76° by adding two gallons of chilled water.
• Standard extract only process. Long boil was 60 minutes before adding any hops - so that I could let it simmer, and talk with other brewers and participants at the Big Brew Day.
• Used hop bag for pellet hops to ease in straining, and remove a step (transferring directly from pot to glass fermenter)
• Brewed at Beer and Winemakers Pantry for the American Homebrewers Association Big Brew Day. The recipe was from the AHA page (one of three suggested recipes). Mary subsidized the malt and the yeast, and so I will return a good part of the batch to her to use at the store.
• Original gravity was 1.068
• Day 14 - SG 1.030 - racked and added 1 oz Summit pellet hops in bag for dry hopping.
• Day 30 - FG 1.026 - racked to settle dry hops, then kegged (keg provided by Pantry, to be returned with beer in it). Yield about 3.5 gallons plus 6 bottles for me to keep. The bottles were primed with one Coopers Carbonation Drop each.

• 2.5 gallons 100% apple juice (not from concentrate) - Sam's Choice
• 0.25 gallons fruit juice
• 1 lb honey
• WYeast 4766 Cider yeast (125ml)

• OG 1.066
• Color 11 SRM
• IBU 0
• FG 1.013
• Alcohol 7.1% abv

• Using StarSan for sanitation
• Shook each bottle of Sam's Choice 100% Apple Juice (not from concentrate) (half full) to aerate.
• Used L. Jurss (Osteen, FL) Gallberry Honey
• Day 17 - racked, primed with 69.3g dextrose, and bottled. FG 1.003, yield 29 bottles.
• No heat or boiling - poured ingredients into fermenter directly and added 1t DAP yeast nutrient and ½t Grape Tannin.
• The Naked Juice Pomegranate-Blueberry juice also includes some apple and white and red grape juices. Total sugar is 92g - all from fruit - no added sugar.
• Priming calculation: Volume = 2.75 gallons (~11 liters). CO₂ volumes desired=2.5. CO₂ content at 23°C (74°F)=0.8. Dextrose grams per liter=(2.5-0.8)/.27027 = 6.3. Total dextrose=6.3*11(liters) = 69.3g (measured = 3/5 cup).

• 6.5625lb Rahr 2-row Pale malt
• 0.5625lb Durst Wheat
• 5.8 AAU Chinook pellet hops (alpha 12.0%) = (0.4oz) (60 minutes)
• 5.5 AAU Target pellet hops (alpha 11.5%) = (0.4oz) (30 minutes)
• 1.2 AAU Cascade pellet hops (alpha 5.1%) = (0.2oz) (15 minutes)
• 6.5 AAU Summit pellet hops (alpha 18.1%) = (0.3oz) (15 minutes)
• 3.1 AAU Cascade pellet hops (alpha 5.1%) = (0.5oz) (5 minutes)
• WYeast 1056 American Ale

• OG 1.074
• Color 6 SRM
• IBU 90
• FG 1.017
• Alcohol 7.8% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• 60 minute boil
• Chilled to 90° using chiller then to 76° using pool pump and ice with chiller.
• Standard all grain process.
• Original gravity was 1.074
• Day 43 - FG 1.010 - primed with 67.2g extra light DME, bottled. Yield 19.5 bottles.
• Priming calculation: Volume = 2 gallons (~8 liters). CO₂ volumes desired=2.5. CO₂ content at 23°C (74°F)=0.8. Dextrose grams per liter=(2.5-0.8)/.27027 = 6.3. Total dextrose=6.3*8(liters) = 50.4g. Total DME = 50.4*100/75 = 67.2g (measured = 7/16 cup).

• 5.0lb Briess Pale Ale malt
• 0.5lb Briess Caramel 10°L malt
• 0.125lb Briess Roasted Barley
• 3.5 AAU Fuggles whole hops (alpha 4.7%) = (0.75oz) (60 minutes)
• White Labs WLP004 Irish Ale yeast

• OG 1.056
• Color 24 SRM
• IBU 25
• FG 1.015
• Alcohol 5.5% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• 60 minute boil
• Chilled to 90° using chiller then to 72° using pool pump and ice with chiller.
• Standard all grain process. One hour mash at 149° still showed starch, so added 170° water to bring to 152° and mashed for another hour, checking with iodine until complete.
• Day 1 - racked off trub - no fermentation yet.
• Day 2 - fermentation started and going fine.
• Day 44 - primed with 50g extra light DME (about ½c) - for 2 gallons. FG 1.016, yield 19 bottles.
• Seems to have been contaminated (received the lowest score I've ever had in a competition at Sunshine Challenge - a 14) - light bandaid, some vegetal. It is not so bad that it deserves a 14 score.

• 6.5lb (½ gal) Honey
• Lalvin EC-1118 dry yeast

• OG 1.086
• Color 5 SRM
• IBU 0
• FG 1.017
• Alcohol 9.5% abv

• 2 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• No heating or Pasteurization.
• Mixed water and L Jurss (Osteen, FL) Gallberry Honey - aerated, added ½t DAP yeast nutrient, added yeast. OG 18°P (1.072).
• Bottled (no priming) - FG 1.004, yield 26 bottles
• Brewed at the Dunedin Brewers Guild AHA Mead Day 2007.
• Dry yeast was made into a yeast starter using orange juice, and provided by the Club.

• 3.0 lb Briess Pale Ale malt
• 1.0 lb Briess Munich 20°L malt
• 1.0 lb Briess Caramel 10°L malt
• 3.5 lb Muntons Light DME
• 9.4 AAU UK Fuggles whole hops (alpha 4.7%) = (2oz) (60 minutes)
• 8.0 AAU Northern Brewer whole hops (alpha 8.5%) = (1oz) (15 minutes)
• 8.0 AAU Northern Brewer whole hops (alpha 8.5%) = (1oz) (5 minutes)
• WYeast 2112 California Lager

• OG 1.053
• Color 10 SRM
• IBU 37
• FG 1.013
• Alcohol 5.3% abv

• 7 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• 60 minute boil
• Chilled to 90° using chiller then to 70° using pool pump and ice with chiller.
• Standard partial mash process.
• Original gravity was 1.053 for 4.25 gal.
• Fermented at 60°F.
• Day 23 - FG 1.017 - kegged 4 gal.

• 10.0 lb Briess Pale Ale malt
• 4.7 AAU UK Fuggles whole hops (alpha 4.7%) = (1oz) (60 minutes)
• 9.4 AAU UK Fuggles whole hops (alpha 4.7%) = (2oz) (30 minutes)
• 15.2 AAU Cascade whole hops (alpha 7.6%) = (2oz) (15 minutes)
• 7.6 AAU Cascade whole hops (alpha 7.6%) = (1oz) (5 minutes)
• 5.7 AAU Cascade whole hops (alpha 7.6%) = (0.75oz) (dry hop)
• 16.7 AAU Summit pellet hops (alpha 18.5%) = (0.75oz) (dry hop)
• WYeast 1056 American Ale

• OG 1.101
• Color 14 SRM
• IBU 105
• FG 1.023
• Alcohol 10.9% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• 105 minute boil
• Chilled to 76° using chiller.
• Fermented at 74°F.
• Day 10 - racked and dry hopped
• Day 24 - Racked off hops, primed with 65g (just under ½c) light DME.
• Standard all-grain process.
• Extended boil to reduce additional volume (3.5 gal) from sparge (which was still coming off sweet).
• Original gravity was 1.091 for 1.75 gal.
• Sterilized chiller (StarSan) instead of boiling. There was a large volume of hops, and it was easier to skip the hops after the boil without the chiller in the way.
• CO₂ was calculated for 2.5 volumes at 74°. Since yield was about 1.5 gallons, it may be a bit overcarbonated.
• Bottled - yield 16 bottles, FG 1.023.

• 5.0 lb Hakubai Sweet Rice
• 1.0 lb Koji
• WYeast 4134 Sake #9 yeast

• OG 1.158
• Color 0 SRM
• IBU 0
• FG 1.032 (actual will probably be <=1.000)
• Alcohol 19.2% abv (actual will probably be 18.5-20%)

• Using Hakubai Sweet Rice, Koji (from Kushi Institute 800-645-8744 in Becket MA), ½t Carlson yeast energiser, and 5/8t Morton Salt Substitute
• 3 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Moto (yeast mash)
• Day 1 - Washed and rinsed 0.75c rice in cold water 6 times. Soaked in 1c cold water for 18 hours.
• Day 1 - At the same time, added 0.25c Koji to 1.25c cold water and added ½t Carlson Yeast Energiser. Refrigerated for 18 hours (simultaneously with rice).
• Day 2 - Drained water from rice, steamed, cooled, then added chilled Koji and mixed very thoroughly.
• Mashed at 74°F covered for two days stirring about every 12 hours. Transferred to 1.5 liter Erlenmeyer flask after 12 hours - more convenient to stir, and added airlock.
• Day 4 (morning) - swirled, added yeast (did not smack the smack-pack), cooled to 60°, let stand for 12 hours.
• Day 4 (evening) - back to 74°F, swirled gently (to not oxygenate).
• Day 5 - swirled morning and evening.
• Day 6,7,8 - swirled each morning.
• Day 9 - swirled, put in 50° refrigerator to rest for 5 days.
• Day 15 (morning) - added ½c Koji, removed from refrigerator to 74°. Also washed and rinsed 1¼c rice in cold water and soaked in refrigerator with 1¼c water for 13 hours.
• Main (Moromi) fermentation
• Day 15 (evening) - Added 5/8t Morton Salt Substitute to 1 3/8c water, chilled to 40°. Steamed rice. Added steamed rice to Morton/water, cooled to 85°, placed in fermenter. Added Moto to fermenter and mixed very thoroughly.
• Fermented at 74°, stirring several times over 12 hours.
• Day 16 (evening) - Added ¾c Koji to fermenter. Washed and started 3c rice soaking in 3c water in refrigerator.
• Day 17 (morning) - stirred.
• Day 18 (just after midnight) - steamed rice, added 4 3/8c of 40° water, added to fermenter, mixed thoroughly. Added remaining Koji (10oz) to fermenter.
• Day 18 (morning) - washed remaining rice (2.5lb - about 38 fl oz) and refrigerated.
• Day 18 (evening) - steamed remaining rice (two batches in rice cooker - very full!), added 9c cold water, mixed, then added to fermenter.
• Moromi Proper
• Day 19 (morning) - Moved to 54° refrigerator.
• Day 19 (evening) - stirred. Rapid fermentation activity and bubbling, but no krausen like beer. Stirring also breaks up the thick floating rice cap.
• Day 22 - SG is 1.004 - very nice and smooth taste!
• Secondary fermentation
• Day 35 (12/29/07) - removed rice grains using strainers (see Notes) and siphoned into a Party Pig to use as a secondary fermenter. Back into the 50° refrigerator. SG is 0.997. Topped off the Party Pig with CO₂. Volume is approximately 1.75 gallons.
• Day 71 (2/3/08) - Racked and bottled. Yield 34-6.3oz bottles.
• Since the rice is thoroughly washed, I found it more convenient to soak the rice in the refrigerator in the proper amount of water to use when steaming the rice in a rice cooker. That way, you can just dump the refrigerated rice and water into the rice cooker without draining and adding more water.
• I used an electric rice cooker. It occasionally slightly browns some of the rice on the bottom of the pot. Also, for chilling the rice, I found it easiest to put the rice cooker pot into the refrigerator directly, then add the water, and separate the rice clumps with a spoon, and then pour that mix into the fermenter.
• Fermenter is a large glass jar with glass cover from WalMart (2 gallon?). It is cylindrical, and so has a large opening with the lid off, and is easy to stir.
• To press the sake from the rice when racking to secondary, I used two fine-mesh strainers. I used the little strainer to scoop rice from the glass primary fermenter into the big strainer (since it fit through the top of the fermenter). Then I pressed the little strainer into the big strainer (like stacking them) to extract the sake. Press in circles like squeezing an orange on a juicer.

• 3.0 lb Briess Pale Ale malt
• 2.875 lb Briess Munich 20° malt
• 0.375 lb Briess Caramel 10° malt
• 1.2 AAU Pearle whole hops (alpha 6.0%) = (0.2oz) (60 minutes)
• 2.4 AAU UK Fuggles whole hops (alpha 4.7%) = (0.5oz) (30 minutes)
• 0.6 AAU Pearle whole hops (alpha 6.0%) = (0.1oz) (15 minutes)
• 2.4 AAU UK Fuggles whole hops (alpha 4.7%) = (0.5oz) (5 minutes)
• WYeast 1056 American Ale

• OG 1.061
• Color 29 SRM
• IBU 25
• FG 1.014
• Alcohol 6.3% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Chilled to 85° using chiller then added refrigerated water.
• OG 1.056 - fermented at 74°F.
• Day 7 - racked off trub. Soaked 3lb frozen whole fresh cranberries in Jack Daniels for a few minutes, then added to fermenter. Also added one can (15oz) Del Monte Dark Sweet Cherries including syrup.
• Day 21 - Racked, primed with ½c light DME, bottled. Yield 19 bottles, FG 1.012.
• Standard all-grain process.
• Sterilized chiller (StarSan) instead of boiling. This seems to work well last time too - and will now become standard procedure.

• 6.5 lb Briess Pale Ale malt
• 0.5 lb Dingemans Aromatic malt
• 0.75 lb Belgian Clear candi sugar
• 2.5 AAU UK Fuggles whole hops (alpha 4.9%) = (0.5oz) (60 minutes)
• 2.2 AAU Saaz whole hops (alpha 4.3%) = (0.5oz) (15 minutes)
• 2.6 AAU Tettnanger whole hops (alpha 3.2%) = (0.5oz) (15 minutes)
• 2.2 AAU Saaz whole hops (alpha 4.3%) = (0.5oz) (5 minutes)
• WYeast 1214 Belgian Ale

• OG 1.085
• Color 13 SRM
• IBU 26
• FG 1.020
• Alcohol 8.9% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Chilled to 85° using chiller.
• Fermented at 77°F. Smack pack from Hearts didn't expand.
• Standard all-grain process.
• Original gravity was 1.085 - 2 gallons.
• 1/13/2008 - racked to keg, pressurized to 30lb to artificially carbonate for MCAB X competition. FB 1.012

• 6.0 lb Briess Pale Ale malt
• 0.5 lb Briess Munich 10° malt
• 0.5 lb Briess White Wheat malt
• 0.5 lb Piloncillo sugar crust (from Walmart)
• 3.2 AAU Kent Golding whole hops (alpha 6.3%) = (0.5oz) (60 minutes)
• 3.2 AAU Kent Golding whole hops (alpha 6.3%) = (0.5oz) (15 minutes)
• 1.6 AAU Tettnanger whole hops (alpha 3.2%) = (0.5oz) (5 minutes)
• 2.2 AAU Saaz whole hops (alpha 4.3%) = (0.5oz) (5 minutes)
• WYeast 3724 Belgian Saison

• OG 1.079
• Color 13 SRM
• IBU 32
• FG 1.016
• Alcohol 8.7% abv

• 2 partial stars of Star Anise (20 minutes)
• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Chilled to 85° using chiller.
• Fermented at 77°F.
• Standard all-grain process.
• Original gravity was 1.078 - 2 gallons.
• 2/2/2008 - racked to keg and pressurized to 30lb to artificially carbonate for competition. FG 1.042

• 2.0 lb Briess Pale Ale malt
• 0.5 lb Briess Munich 20° malt
• 0.5 lb Briess Vienna malt
• 0.5 lb Briess Caramel 20° malt
• 2.75 lb maple syrup
• 1.9 AAU UK Fuggles whole hops (alpha 4.7%) = (0.4oz) (60 minutes)
• 2.4 AAU UK Fuggles whole hops (alpha 4.7%) = (0.5oz) (20 minutes)
• 0.5 AAU UK Fuggles whole hops (alpha 4.7%) = (0.1oz) (5 minutes)
• WYeast 1028 London Ale (50ml)

• OG 1.068
• Color 14 SRM
• IBU 29 (see notes)
• FG 1.016
• Alcohol 7.1% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Spring Tree Certified Organic, grade B (1 quart = 2.75lb) added at knockout.
• Chilled to 85° using chiller, added ½ gallon cold water.
• Fermented at 74°F.
• Day 6 (26 April) - racked
• 24 May 2008 - racked to keg - FG 1.010
• 26 July - Filled 20 bottles counterpressure @ 15lb, 40°F
• Standard all-grain process.
• Original gravity was 16.5°P (1.066).
• IBUs calculated without maple syrup (so at SG 1.035), since maple syrup was added at knockout. This was also done to prevent the maple aromas from boiling off.

• 7.0 lb Briess Pale Ale malt
• 0.5 lb Briess Munich 10° malt
• 0.5 lb Briess Vienna malt
• 0.5 lb Briess Caramel 60° malt
• 0.25 lb Briess CaraPils malt
• 0.25 lb Briess Chocolate malt
• 3.0 AAU Perle whole hops (alpha 6.0%) = (0.5oz) (60 minutes)
• 3.0 AAU Perle whole hops (alpha 6.0%) = (0.5oz) (30 minutes)
• WYeast 1338 European Ale + Lallemand Danstar Nottingham (dry)

• OG 1.090
• Color 60 SRM
• IBU 30
• FG 1.026
• Alcohol 8.9% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Chilled to 85° using chiller, added ½ gallon cold water.
• Wyeast packet was very slow, eventually swelling slightly after 18 hours. Pitched, but no activity for 24 hours, so I sprinkled a packet of Lallemand Danstar Nottingham dry yeast on top, and the fermentation started within one hour.
• Fermented at 74°F.
• Day 9 - racked
• Day 29 - racked to keg, FG 1.020
• 19 July 2008 - bottled with counter-pressure bottle filler from keg. Beer temp 40°, CO₂ pressure 12psi. Yield - 18 bottles.
• Standard all-grain process.
• Original gravity was 1.084 (21°P).

• 4.75 lb Rahr 6-row malt
• 0.875 lb Briess yellow corn flakes
• 0.5 lb Briess rice flakes
• 3.6 AAU Crystal pellet hops (alpha 3.0%) = (1.0oz) (60 minutes)
• 1.4 AAU Crystal pellet hops (alpha 3.0%) = (0.4oz) (30 minutes)
• 1.1 AAU Crystal pellet hops (alpha 3.0%) = (0.3oz) (15 minutes)
• 1.8 AAU Crystal pellet hops (alpha 3.0%) = (0.5oz) (5 minutes)
• WYeast 2035 American Lager

• OG 1.060
• Color 4 SRM
• IBU 39
• FG 1.014
• Alcohol 6.2% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Chilled to 85° using chiller, added ½ gallon cold water.
• Fermented at 60°F.
• Day 11 - fermentation progressing well, racked, and left at 74°F for 12 hours as a (warm) diacetyl rest.
• Continued fermentation at 50°F
• Day 55 (21 Aug) - kegged, FG 1.016.
• 2 Sep - bottled 12 counterpressure @ 15lb, 40°F
• Standard all-grain process.
• Original gravity was 1.061 (15.25°P).

• 5.0 lb Potatoes
• 0.9 lb Rice
• 0.5t Vision Brewing Koji Spores
• WYeast 4134 Sake #9
• 1.75 gallons bottled Walmart Drinking water
• Using StarSan for sanitation

• OG 1.159
• Color 0 SRM
• IBU 0
• FG 1.032
• Alcohol 19.4% abv

• Using Florida Red Potatoes, Sweet Rice, 1t Acid Blend and 0.5t Morton Salt Substitute
• 1.75 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Started Koji by steaming the rice and cooling, then adding the Koji spores, mixing well (day 1 PM).
• Fermented at 85°F.
• Mixed well every 12 hours for 72 hours, then brought Koji to 74°F, and smacked the yeast pack.
• Next morning, peeled and removed all blemishes from potatoes, then sliced to 1/8 inch and added to boiling water.
• Boiled potatoes for 2.5 hours, cooled using ice bath, mixed potatoes and water with Koji, acid blend, salt substitute, and yeast in fermenter.
• Fermented at 60°, starting on day 5 midday.
• Day 28 - Racked off of potatoes, but siphoned a lot of particulates. Moved to 50°F.
• Day 55 - Racked to growler, back to 50°F.
• Day 73 - Dropped to 40°F to help precipitate. Some chill haze formed.
• Day 98 (2 October) - Bottled - yield 10 6.3oz bottles. Slight pleasant lactic sourness.
• Rice started out very thick, sticky, and clumpy. At 30 hours, rice was smoother - more like a porridge.
• At 48 hours, Koji rice had cheese smell (as appropriate) - indicating that the Koji spores were working but not ready yet.
• At 60 hours, Koji rice still had a slight cheese smell, so I put off the main fermentation for a day.
• At 72 hours, Koji rice had lost the cheese smell, and was ready.
• Used 5 lb of potatoes, expecting about 4.5 lbs after peeling and removing blemishes.
• Long boil was to thoroughly gelatinize the potato starch, as well as to reduce the volume.
• Just for curiosity, I measured the SG using a refractometer. At 1.5 hours into the boil, the SG showed 1°P, and at 2 hours, showed 1.8°P. At end of boil, it measured 2°P. This probably indicates that measuring the SG of a starch-only (minimal sugars) solution does not produce meaningful results.
• Original gravity was 1.084 (21°P).

• 3.25lb Briess Pale Ale malt
• 0.925 lb Briess Rye flakes
• 0.4 lb Briess rice flakes
• 0.25 lb Briess oat flakes
• 0.125 lb rice hulls
• 1.9 AAU Cascade whole hops (alpha 7.6%) = (0.25oz) (60 minutes)
• 1.5 AAU Cascade whole hops (alpha 7.6%) = (0.2oz) (15 minutes)
• 0.8 AAU Cascade whole hops (alpha 7.6%) = (0.1oz) (0 minutes - at flameout)
• WYeast 1056 American Ale yeast

• OG 1.048
• Color 6 SRM
• IBU 21
• FG 1.011
• Alcohol 4.9% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Chilled to 85° using chiller, added ½ gallon cold water.
• Fermented at 74°F.
• Day 6 - racked.
• Day 19 - racked to keg. FG 1.013
• Day 24 (28 July) - bottled 14 counterpressure @ 40°F, 15lb
• Standard all-grain process.
• Original gravity was 1.045 (11.25°P).
• After pouring yeast from smack pack, there was an additional couple of tablespoons of thick yeast left - maybe this smack pack got an extra "glob" of yeast when being filled. Fermentation started rapidly, and also was very vigorous.

• 3lb Briess Pale Ale malt
• 0.5 lb Briess Victory malt
• 0.5 lb Briess Special Roast malt
• 2.4 AAU UK Fuggles whole hops (alpha 4.7%) = (0.5oz) (60 minutes)
• 0.5 AAU UK Fuggles whole hops (alpha 4.7%) = (0.1oz) (15 minutes)
• WYeast 1098 British Ale yeast

• OG 1.040
• Color 20 SRM
• IBU 21
• FG 1.010
• Alcohol 3.9% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Chilled to 85° using chiller, added ½ gallon cold water.
• Fermented at 74°F.
• Racked day 4 (23 July)
• Kegged day 26 (20 August), FG 1.010
• Bottled 12 counterpressure 2 Sep @ 13lb, 40°F
• Standard all-grain process.
• Original gravity was 1.039 (9.75°P).

• 7.5 lb Rahr White Wheat malt
• 1.0 lb Briess Caramel 10°L malt
• 1.0 lb Weyermann Caramel Wheat malt
• 0.75 lb Briess Caramel 40°L malt
• 0.75 lb Gambrinus Honey malt
• 1.0 lb rice hulls
• 6.0 AAU Perle whole hops (alpha 6.0%) = (1.0oz) (60 minutes)
• 7.6 AAU Cascade whole hops (alpha 7.6%) = (1.0oz) (30 minutes)
• 7.6 AAU Cascade whole hops (alpha 7.6%) = (1.0oz) (15 minutes)
• 2.2 AAU Saaz whole hops (alpha 4.3%) = (0.5oz) (5 minutes)
• Fermentis Safale S-04 English Ale dry yeast (2 packets)

• OG 1.119
• Color 51 SRM
• IBU 72
• FG 1.026
• Alcohol 13.4% abv

• 5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Added 1t amylase enzymes to mash water immediately before adding the grain.
• Chilled to 85° using chiller.
• Reconstituted dry yeast (both packets) in boiled and cooled water (90°F) for 30 minutes before pitching.
• Fermented at 74°F.
• Day 3 - krausen has fallen - racked
• Day 15 - kegged - FG 1.036
• Bottled 21 December 2008 via counterpressure - to free up the keg - 12 PSI
• Standard all-grain process, with mash temperature 155°F to favor more body.
• A full pound of rice hulls made for a nice sparge runoff. Within reason, it seems that you can't add too much rice.
• Original gravity was 1.106 (25°P) (sg value from conversion table).
• Fermentation started within 2 hours, with a vigorous krausen. Within 4 hours, carboy had filled, and fermentation was bubbling out the airlock - attached a blowoff tube.

• 6.0 lb Weyermann Rye malt
• 1.0 lb Briess Caramel 10°L malt
• 3.0 lb Fawcett Pale (Optic) malt
• 0.75 lb Briess Caramel 40°L malt
• 0.75 lb Gambrinus Honey malt
• 1.0 lb rice hulls
• 6.0 AAU Perle whole hops (alpha 6.0%) = (1.0oz) (60 minutes)
• 7.6 AAU Cascade whole hops (alpha 7.6%) = (1.0oz) (30 minutes)
• 7.6 AAU Cascade whole hops (alpha 7.6%) = (1.0oz) (15 minutes)
• 1.5 AAU Saaz whole hops (alpha 3.0%) = (0.5oz) (5 minutes)
• Fermentis Safale S-04 English Ale dry yeast (2 packets)

• OG 1.122
• Color 33 SRM
• IBU 69
• FG 1.027
• Alcohol 13.8% abv

• 6 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Added 1t amylase enzymes to mash water immediately before adding the grain.
• Chilled to 85° using chiller.
• Reconstituted dry yeast (both packets) in boiled and cooled water (90°F) for 30 minutes before pitching.
• Fermented at 74°F.
• Day 7 - racked
• Day 26 - kegged - FG 1.022
• Bottled 21 December 2008 via counterpressure - to free up the keg. PSI was 18, so I relieved pressure, then let it sit for an hour before continuing to bottle.
• Standard all-grain process, with mash temperature 155°F to favor more body.
• Mash not fully converted after 1 hour, so added more water. Iodine showed good conversion after an additional 30 minutes. Rye seems to provide very small black particles that cause iodine to black, so thinning helped by diluting these particles, so that the conversion of the liquid could be better determined.
• Since the OG was substantially below the predicted value, I suspect that the Rye did not provide the yield as expected.
• A full pound of rice hulls made for a nice sparge runoff. Within reason, it seems that you can't add too much rice.
• Original gravity was 1.080 (19.25°P) (sg value from conversion table).
• For sparging, I needed to add another gallon of water - does the Rye absorb more liquid?
• Fermentation started within 2 hours, with a vigorous krausen. By next morning, carboy had filled, and fermentation was bubbling out the airlock - attached a blowoff tube.

• 3.0 lb Briess Pale Ale malt
• 3.0 lb Fawcett Pale (Optic) malt
• 1.0 lb Briess Caramel 10°L malt
• 0.5 lb Briess Caramel 40°L malt
• 0.5 lb Gambrinus Honey malt
• 0.5 lb Dingemans Aromatic malt
• 0.5 lb Rahr White Wheat malt
• 0.5 lb Molasses - Wholesome Sweetness Organic Molasses, Unsulphered
• 3.6 AAU Perle whole hops (alpha 6.0%) = (0.6oz) (60 minutes)
• 2.7 AAU Mount Hood whole hops (alpha 5.3%) = (0.5oz) (60 minutes)
• 4.8 AAU Mount Hood whole hops (alpha 5.3%) = (0.9oz) (30 minutes)
• 1.5 AAU Saaz whole hops (alpha 3.0%) = (0.5oz) (15 minutes)
• 1.9 AAU Fuggles (UK) whole hops (alpha 4.7%) = (0.4oz) (15 minutes)
• 0.5 AAU Mount Hood whole hops (alpha 5.3%) = (0.1oz) (15 minutes)
• 4.7 AAU Fuggles (UK) whole hops (alpha 4.7%) = (1.0oz) (5 minutes)
• Fermentis Safale S-04 English Ale dry yeast

• OG 1.096
• Color 31 SRM
• IBU 67
• FG 1.021
• Alcohol 10.5% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Chilled to 90° using chiller.
• Reconstituted dry yeast in boiled and cooled water (75°F) for 30 minutes before pitching.
• Fermented at 74°F.
• Day 11 - Racked
• Day 30 - Kegged - yield 2 gallons. FG 1.036 (but this was the dregs - that may have affected it?), 1.030 by refractometer using adjustment table.
• Bottled 21 December 2008 via counterpressure - to free up the keg - 16 PSI
• Standard all-grain process, with mash temperature 155°F to favor more body.
• 0.5 lb of Molasses produced 4 SG points, so I changed the %yield (permanently) in Quick-Calculator from 77% to 44%
• I had apparently used some of my Fuggles hops for another recipe, and I didn't have 1.0 oz of Perle as per the original recipe, so I substituted in Mt. Hood for part of the 60 minute, all of the 30 minute, and part of the 15 minute hops.
• Original gravity was 1.098 (23.25°P) (sg value from conversion table).

• 6.0 lb Austin Homebrew Supply Wheat DME (55% wheat, 45% barley)
• 4.6 AAU Vanguard whole hops (alpha 4.6%) = (1.0oz) (60 minutes)
• 2.3 AAU Vanguard whole hops (alpha 4.6%) = (0.5oz) (30 minutes)
• 2.3 AAU Vanguard whole hops (alpha 4.6%) = (0.5oz) (15 minutes)
• Fermentis Safale S-05 American Ale dry yeast

• OG 1.050
• Color 10 SRM
• IBU 20
• FG 1.011
• Alcohol 5.2% abv

• 6 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Chilled to 90° using chiller. Added 1 gallon of refrigerated water to chill further. Topped up to 5 gallons with refrigerated water.
• Reconstituted dry yeast in boiled and cooled water (75°F) for 30 minutes before pitching.
• Fermented at 74°F.
• Final gravity 1.014, kegged day 19 - yield 4 gallons
• Original gravity was 1.057 (14.25°P).
• Brewed for the 3rd Annual Beerfest at Cajun Cafe.

• 3.3 lb Briess White Sorghum Syrup 45DE High Maltose
• 2.3 AAU Crystal pellet hops (alpha 3.0%) = (0.65oz) (60 minutes)
• 0.9 AAU Crystal pellet hops (alpha 3.0%) = (0.25oz) (15 minutes)
• 0.4 AAU Crystal pellet hops (alpha 3.0%) = (0.1oz) (5 minutes)
• Lalvin 71B-1122 dry yeast

• OG 1.045
• Color 3 SRM
• IBU 23
• FG 1.010
• Alcohol 4.6% abv

• 1 gallon bottled Walmart Drinking water, 2 gallons tap water
• Using StarSan for sanitation
• Chilled to 80° using chiller.
• Reconstituted dry yeast in boiled warm water (95°F) for 15 minutes before pitching.
• Fermented at 74°F.
• Original gravity was 1.045 (11.25°P).
• Racked - day 7
• Kegged - day 18 - FG 7°P

• 5.3lb Briess Pale Ale Malt
• 0.4lb Durst Munich Malt
• 0.2lb Dingemans CarraVienne Malt
• 0.1lb Dingemans Special B Malt
• 0.25lb Belgian Clear Candy Sugar
• 0.25lb Palm Sugar
• 0.25lb Beet Sugar
• 3.5 AAU English Golding hops (alpha 5.0%) = (0.7oz) (60 minutes)
• Fermentis Safbrew T-58 Continental Ale dry yeast

• OG 1.075
• Color 16 SRM
• IBU 22
• FG 1.019
• Alcohol 7.7% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Chilled to 80° using chiller.
• Reconstituted dry yeast in boiled warm water (95°F) for 15 minutes before pitching.
• Fermented at 74°F.
• Original gravity was 1.076 (19.0°P).
• Racked - day 11
• Kegged - day 18 - FG 10°P

• 3.0lb Rahr White Wheat Malt
• 1.0lb Durst Munich Malt (8.3°L)
• 1.0lb Durst Munich Malt (15.5°L)
• 1.0lb Durst Vienna Malt
• 2.2 AAU Crystal hop pellets (alpha 3.0%) = (0.6oz - 17g) (60 minutes)
• 0.8 AAU First Gold hop pellets (alpha 10.0%) = (0.07oz - 2g) (60 minutes)
• 0.9 AAU Crystal hop pellets (alpha 3.0%) = (0.25oz) (5 minutes)
• Fermentis Safbrew WB-06 Bavarian Wheat dry yeast

• OG 1.058
• Color 13 SRM
• IBU 19
• FG 1.015
• Alcohol 5.8% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Chilled to 80° using chiller.
• Reconstituted dry yeast in boiled warm water (95°F) for 15 minutes before pitching.
• Fermented at 62°F.
• Day 19 - moved to 75°F to continue secondary fermentation
• Day 34 - racked to keg - final gravity 1.011
• Original gravity was 1.058 (14.5°P).
• Entered Anchoweizen as a pepper beer based on this Dunkelweizen. Put 4 dried ancho peppers (destemmed, seeded), sliced into 8 pieces each, in 1 cup water. Brought to a boil, then reduced to a very low simmer for 30 minutes. Removed pepper pieces to leave a dark brown ancho extract. Using a 12oz glass of beer, I dosed it to get the level of pepper that I wanted (light pepper with a nice pepper finish, but not overpowering, so that you can still taste and recognize the underlying beer). 1 teaspoon of the ancho extract per bottle added after counterpressure filling the bottle, then capped and gently agitated. Did this on 28 May 2009 for the 2009 Pepper Extravaganza of 6 June.

• 5.4lb Simpsons Maris Otter Malt
• 0.07lb Briess Munich Malt (10°L)
• 0.12lb Weyermann Dark Munich Malt
• 3.6 AAU Pacific Gem (New Zealand) hop pellets (alpha 16.6%) = (0.18oz) (60 minutes)
• 1.4 AAU Pacific Gem (New Zealand) hop pellets (alpha 16.6%) = (0.07oz) (15 minutes)
• 1.4 AAU Pacific Gem (New Zealand) hop pellets (alpha 16.6%) = (0.07oz) (5 minutes)
• Fermentis Safale US-05 American Ale dry yeast

• OG 1.050
• Color 5 SRM
• IBU 27
• FG 1.011
• Alcohol 5.2% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Chilled to 80° using chiller.
• Reconstituted dry yeast in boiled warm water (95°F) for 15 minutes before pitching.
• Fermented at 62°F.
• Day 28 - racked to keg - final gravity 1.005
• Original gravity was 1.051 (12.75°P)
• Had a 4 hour mash due to scheduling issues

• 2.0lb Weyermann Pilsner Malt
• 1.5lb Weyermann Light Wheat Malt
• 0.9 AAU Spalt hop pellets (alpha 2.6%) = (0.3oz) (60 minutes)
• 0.6 AAU Spalt hop pellets (alpha 2.6%) = (0.2oz) (Mash hopped - added to mash)
• Fermentis Safale US-05 American Ale dry yeast
• Wyeast 5335 Lactobacillus

• OG 1.031
• Color 2 SRM
• IBU 6
• FG 1.007
• Alcohol 3.1% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Added 0.2g of the hops at the start of the mash for mash-hopping to try it out for smoothness.
• Let wort cool naturally in boil pot (drained directly from mash/sparge) to 90°F
• Added Lactobacillus to wort, and let it work for 4 days in the garage at about 90°F.
• Boiled, adding remaining hops
• Chilled to 80° using chiller.
• Reconstituted dry yeast in boiled warm water (95°F) for 15 minutes before pitching.
• Fermented at 62°F.
• Day 37 - racked and kegged - FG 1.002. See notes about calculation of lactic acid content
• Original gravity (before Lactobacillus) was 1.034 for 2.8 gallons
• After adding the Lactobacillus, tested by taste twice a day. The first couple of days, the wort started to get a slight bubbly foam on the top. Day 3 started showing very slight sourness. Day 4 showed a fairly clear surface with several inch-round sized pelicles, and had slightly more sourness, and had lost a bit of sweetness. Pelicles were included in the boil.
• OG for yeast fermentation was 1.029.
• When kegging, I tasted the beer, and wanted to increase the lactic acid content. In water, I mixed 1/8t Lactic Acid (88%) with 4T (96/8t) water for about 1% dilution, which had the level of lactic acid that I was looking for. Using a 3 oz (6T or 18t) test sample of the beer, 1% would be .18t. 1/8t of lactic acid is .125t, so for testing, I estimated 0.35% additional Lactic Acid, and tried ½ of 1/8t = .0625 (8 drops from refractometer pipette). Tartness was good, but it needed a bit more, so I added 4 more drops (total 0.09375 or 0.52%), and it was slightly too much. Note: sample was 70°F and no carbonation. Decided to go with 0.40%. 2.75 gal of beer = 352 oz, and 0.40% is 1.408 oz of pure (88%) lactic acid = 8.448t. So, added 8.5t Lactic Acid to the beer when kegging.

• 2.75 gallons Apple Juice
• Fermentis Red Star Pasteur Champagne dry yeast (2 packets)

• OG 1.054
• Color 10 SRM
• IBU 0
• FG 1.011
• Alcohol 5.7% abv

• Using StarSan for sanitation
• No heating, aerated by shaking Motts 100% Apple Juice bottles vigorously before pouring into fermenter, along with 1t DAP yeast nutrient, 1t acid blend, 1t pectic enzyme, and ½t Grape Tannin.
• Fermented at 62°F
• Kegged 1 August 2009 (day 40) - FG 1.005

• 5.5lb Weyermann Light Munich Malt
• 1lb Weyermann Melanoidin Malt
• 2.4 AAU Saaz leaf hop (alpha 3.0%) = (0.8oz) (60 minutes)
• 1.6 AAU Spalt hop pellets (alpha 2.6%) = (0.5oz) (60 minutes)
• 0.3 AAU Saaz leaf hop (alpha 3.0%) = (0.1oz) (15 minutes)
• 0.3 AAU Saaz leaf hop (alpha 3.0%) = (0.1oz) (5 minutes)
• Fermentis Saflager S-23 VLB Berlin Lager dry yeast

• OG 1.056
• Color 19 SRM
• IBU 23
• FG 1.012
• Alcohol 5.8% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Mash included a 20 minute decoction boiling of 1/3 of the volume, medium thickness.
• Boiled, then chilled to 86° using chiller (that's as cold as it would get with tap water). Hooked up the water pump and bucket of icewater to the chiller to crash chill to 62° quickly.
• Reconstituted dry yeast in boiled warm water (95°F) for 60 minutes before pitching.
• Added 2 quarts 40° chilled water to get OG of 1.057.
• Fermented at 47°F.
• Day 35 (8/16/2009) - kegged, FG=1.020 - so probably not finished fermenting. Pumped keg to 30lbs, and then backed off.
• Additional 2 days fermentation at 62°F for a diacetyl rest.
• Moved to 35° kegerator to finish fermentation, if any, and to drink.
• 9/7/2009 - stabilized pressure at 18lb, and bottled several for competition entries. SG 1.020.

• 1.875 gallons Apple Juice
• 6.5lb honey
• Fermentis Red Star Pasteur Champagne dry yeast

• OG 1.153
• Color 15 SRM
• IBU 0
• FG 1.031
• Alcohol 18.5% abv

• Using StarSan for sanitation
• No heating, aerated by shaking Motts 100% Apple Juice bottles vigorously before pouring into fermenter, along with L. Jurss (Osteen, FL) Citrus Honey (½gal), 1t acid blend, ½t Grape Tannin, 1t DAP yeast nutrient, and 1t pectic enzyme.
• Yeast starter: ½c Orange Juice, 1c Honey, 2.5c Water, 1/8t Ammonium Phosphate (est. OG 1.114) made 18 hours before pitching, and used half of the yeast starter for this batch.
• Fermented at 62°F
• Day 20 (08/22/2009) - racked - SG 1.018
• Day 42 (09/13/2009) - bottled 45 6.3oz clear bottles - SG 1.012
• OG 25.5°P (1.107 OG) - may be from miscalculation, or from not stirring enough before measuring
• Made for AHA Mead Day

• .75 gallons Pom pure pomegranate juice
• 6.5lb Honey
• Fermentis Red Star Pasteur Champagne dry yeast

• OG 1.104
• Color 8 SRM
• IBU 0
• FG 1.021
• Alcohol 11.8% abv

• 1.25 gallons Walmart Drinking Water
• Using StarSan for sanitation
• No heating, aerated by shaking Pom Pure Pomegranate Juice bottles vigorously before pouring into fermenter, along with equal parts of Webbs (Orlando, FL) Orange Honey and Palm Honey, and 1t acid blend, 1t DAP yeast nutrient, and 1t pectic enzyme.
• Yeast starter: ½c Orange Juice, 1c Honey, 2.5c Water, 1/8t Ammonium Phosphate (est. OG 1.114) made 18 hours before pitching, and used half of the yeast starter for this batch.
• Fermented at 62°F
• Brewed by Caroline
• OG 22.5°P (1.095 OG)
• Made for AHA Mead Day
• Day 20 (08/22/2009) - racked - SG 1.004
• Day 36 (09/7/2009) - bottled 44 6.3oz clear bottles - SG 1.004

• 3.75lb Dingemans Pale Ale Malt
• 2.25lb Weyermann Pale Ale Malt
• 2.25lb Briess Munich 10°L Malt
• 0.25lb Weyermann Melanoidin Malt
• 0.25lb Dingemans Pale Wheat Malt
• 6.5 AAU Summit pellet hop (alpha 18.1%) = (0.3oz) (60 minutes)
• Fermentis Saflager S-23 VLB Berlin Lager dry yeast

• OG 1.073
• Color 16 SRM
• IBU 31
• FG 1.016
• Alcohol 7.7% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Boiled, then chilled to 85° using chiller (that's as cold as it would get with tap water). Hooked up the water pump and bucket of icewater to the chiller to crash chill to 70° quickly.
• Reconstituted dry yeast in boiled warm water (95°F) for 30 minutes before pitching.
• Added 2 quarts 40° chilled water to get OG of 1.072.
• Fermented at 47°F.
• Day 3 - dropped fermentation temperature to 35°F.
• Day 62 (10/17/2009) - kegged and pressurized to 30lb to seal keg. SG=1.030 - some residual sugar, so placed keg at 60°F to finish any fermentation, and to generate CO₂

• 1.6gal Pear Nectar
• Lalvin 71B-1122 dry wine yeast

• OG 1.060
• Color 10 SRM
• IBU 0
• FG 1.013
• Alcohol 6.3% abv

• Using StarSan for sanitation
• Using Belgian Looza Pear Nectar (Pear puree, water, sugar: 50% juice)
• No heating, aerated by shaking juice bottles vigorously before pouring into fermenter, after pouring off from the hard sediment in the bottle. Added 1t pectic enzyme, ¼t Grape Tannin.
• Fermented at 62°F
• Day 28 (10/17/2009) - Racked off most of the solids. The glass fermenter was about 1/3 clear at the top, and the bottom 2/3 was very turbid with an inch of solid precipitate. I filtered it all through my (fine-mesh) screened funnel and the "shower cap" mesh.
• Day 43 (11/1/2009) - Racked and bottled. Most of the remaining solids had precipitated (very loose and easily disturbable, though), and the perry was still slightly hazy, but much more clear. FG 1.000, indicating an ABV of about 7.9%. Yield was 16-6.3oz bottles and 2-12oz bottles - 124.8oz, giving 60.9% product from the nectar.

• 6.825lb Simpsons Maris Otter Malt
• 3.6AAU Pacific Gem pellet hop (alpha 16.6%) = (0.18oz) (60 minutes)
• 1.4AAU Pacific Gem pellet hop (alpha 16.6%) = (0.07oz) (15 minutes)
• 1.4AAU Pacific Gem pellet hop (alpha 16.6%) = (0.07oz) (5 minutes)
• Fermentis Saflager S-23 VLB Berlin Lager dry yeast

• OG 1.061 (1.055 - see notes)
• Color 5 SRM (6 - see notes)
• IBU 25 (24 - see notes)
• FG 1.013 (1.012 - see notes)
• Alcohol 6.4% abv (5.7% - see notes)

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Mashed at 149°.
• Boiled, then chilled to 80° using chiller.
• Reconstituted dry yeast in boiled warm water (95°F) for 30 minutes before pitching.
• Fermented at 48°F.
• Day 4 - dropped ferment temperature to 35°F.
• Day 35 - Diacetyl rest at 72°F generated minor tertiary fermentation (some big bubbles) and turbidity.
• Day 39 - Tertiary fermentation compelete - starting to settle and clear, so will wait for a few more days before kegging.
• Day 63 (1/2/10) - Kegged, FG 1.011
• Due to previous lower yield from this batch of Maris Otter, I used 6.825lb (the remainder of the bag) instead of 6.25lb. The BuildABeer calculations are from 6.825lb, but the ones in parentheses are from 6.25lb - the correct amount to get the numbers that I wanted for OG, etc.
• OG was 1.055 - spot on!

• 11.0lb Briess Pale Ale Malt
• 1.4lb Briess Munich 10°L Malt
• 0.5lb Weyermann Melanoidin Malt
• 0.25lb Briess Roasted Barley
• 1.0lb Briess Caramel 20°L Malt
• 0.25lb Weyermann Beechwood Smoked Malt
• 0.1lb Simpsons Peated Malt
• 7.2AAU First Gold pellet hop (alpha 10.0%) = (0.6oz) (60 minutes)
• 3.6AAU First Gold pellet hop (alpha 10.0%) = (0.3oz) (15 minutes)
• 1.2AAU First Gold pellet hop (alpha 10.0%) = (0.1oz) (5 minutes)
• Dry yeast: 3pkg Lallemand Windsor Ale (slightly expired) and 1pkg Fermentis SafAle 04 (slightly expired)

• OG 1.120
• Color 54 SRM
• IBU 30
• FG 1.031
• Alcohol 12.8% abv

• 5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Mashed at 152° in two mash tuns - 5 gallon and 2 gallon, and mixed back and forth to get right (thin) mash consistency and temperature.
• Boiled, then chilled to 80° using chiller.
• Reconstituted dry yeast in warm water (95°F) for 30 minutes before pitching. Yeast was very active and was already krausening in the water!
• Fermented at 62°F.
• Kegged 1/2/10, FG 1.042
• OG was 24°P (1.101 SG).
• Primary fermentation was explosive - it overflowed through the airlock.

• 6.0lb Briess Pale Ale Malt
• 1.0lb Briess Munich 10°L Malt
• 0.25lb Weyermann Melanoidin Malt
• 0.25lb Dingemans Pale Wheat
• 0.5lb Briess Chocolate Malt
• 0.6lb Briess Caramel 60°L Malt
• 0.5lb Briess Roasted Barley
• 0.1lb Briess Carapils Malt
• 12AAU First Gold pellet hop (alpha 10.0%) = (1.0oz) (60 minutes)
• 4AAU Pacific Gem pellet hop (alpha 16.6%) = (0.2oz) (15 minutes)
• 1AAU Goldings whole hop (alpha 5.0%) = (0.2oz) (15 minutes)
• 3.8AAU Cascade whole hop (alpha 7.6%) = (0.5oz) (5 minutes)
• 1.4AAU Sterling pellet hop (alpha 6.0%) = (0.2oz) (5 minutes)
• Dry yeast: 1pkg Fermentis SafAle US-05

• OG 1.076
• Color 132 SRM
• IBU 71
• FG 1.017
• Alcohol 8.1% abv

• 5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Mashed at 152°.
• Boiled, then chilled to 80° using chiller.
• Reconstituted dry yeast in warm water (95°F) for 30 minutes before pitching.
• Fermented at 62°F.
• Day 24 - kegged - FG 1.024
• OG was 19°P (1.076 SG) after adjusting with ½ gallon cold water.

• 6.0lb Briess Pale Ale Malt
• 0.2lb Briess Carapils Malt
• 2.5AAU Goldings pellet hop (alpha 4.2%) = (0.5oz) (60 minutes)
• 2.0AAU Goldings pellet hop (alpha 4.2%) = (0.3oz) (15 minutes)
• 1.3AAU Goldings pellet hop (alpha 4.2%) = (0.2oz) (5 minutes)
• Dry yeast: 2pkg Lallemand Nottingham Ale (one pkg was expired)
• 8.4lb Palm berries - see notes

• OG 1.052
• Color 7 SRM
• IBU 19
• FG 1.011
• Alcohol 5.4% abv

• 8.4lb Palm berries, from yard, frozen in ziplocs
• 5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Mashed at 152°.
• Boiled, then chilled to 75° using chiller.
• Reconstituted dry yeast in warm water (95°F) for 30 minutes before pitching.
• Fermented at 62°F.
• Day 5 - partially thawed ziplocs of palm berries, sterilized by rinsing in vodka, added to fermenter
• Day 13 - racked off of fruit
• Day 52 (3/3/10) - kegged - FG 1.012
• OG was 1.056
• Fermentation restarted upon addition of palm berries, including a new krausen

• 1 large whole pineapple
• 24oz Piloncillo Mexican brown sugar crust

• 2 - 2-inch cinnamon sticks
• 4 whole cloves
• 1 gallon bottled Walmart Drinking water
• Using StarSan for sanitation
• Rinsed the outside of the pineapple, removed pineapple stem, and chopped the pineapple into ¾-inch cubes (including the rind).
• Added chopped pineapple, piloncillo, cloves, and cinnamon to 2 gallon wide mouth glass "cookie jar" fermenter.
• Added ½ gallon water, and stirred to mix. Did not stir to dissolve the piloncillo.
• Did not measure OG. Fermented at 75°F
• Day 1 - All of the piloncillo has been dissolved, stirred.
• Day 2 - stirred
• Day 3 - stirred - some bubbles are forming on the surface, stir spoon still tastes very sweet
• Day 4,5 - stirred daily, bubbles cover the surface
• Day 6 (3/31) - stirred - bubbles continue to cover the surface, tastes less sweet
• Day 7,8 - stirred daily
• Day 9 - stirred - added 1 pint water for final dilution
• Day 10 (4/4) - stirred - taste has lost most of the sweetness, but continues high krausen
• Day 12 (4/6) - krausen has dropped, very little bubble activity, very little residual sweetness - strained out pineapple chunks and spices, let solids settle
• Day 13 (4/7) - poured through strainer into 1 gallon secondary fermenter
• Day 40 (5/4) - continued to bubble through airlock, but has slowed down to almost no bubbling. Bottled by straining through screen and funneled into 6.3 oz bottles. Yield 14 bottles. FG 1.004.
• Recipe researched and implemented based on my dad's story about his father making tepache in a big wooden barrel.
• Day 21 (4/15) - took sample to Colorado for my dad's birthday - he said that it tasted as he remembered it.

• 6.2lb Briess Pale Ale Malt
• 2.8lb Weyermann Pale Ale Malt
• 1.0lb Belgian Clear Candi Sugar
• 3.6AAU First Gold pellet hop (alpha 10.0%) = (0.3oz) (60 minutes)
• 3AAU Styrian Golding pellet hop (alpha 5.0%) = (0.5oz) (60 minutes)
• 1.8AAU Styrian Golding pellet hop (alpha 5.0%) = (0.3oz) (15 minutes)
• 0.6AAU Hersbrucker pellet hop (alpha 5.0%) = (0.1oz) (15 minutes)
• 1.2AAU Styrian Golding pellet hop (alpha 5.0%) = (0.2oz) (5 minutes)
• 1.2AAU Hersbrucker pellet hop (alpha 5.0%) = (0.2oz) (5 minutes)
• WYeast 1388 Belgian Strong Ale 125ml

• OG 1.092
• Color 10 SRM
• IBU 32
• FG 1.021
• Alcohol 9.9% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Mashed at 149°.
• Candi sugar was added with 15 minutes of boil remaining
• Boiled, then cooled to 80° using chiller.
• Fermented at 75°F.
• OG was 23.5°P (1.098 SG) after adjusting with ½ gallon cold water.
• 20 April 2010 (day 17) - kegged - SG = 1.050 - fermentation not complete. Added 1 dry packet Safale S-04 to keg, pressured to 30lb to seal then to 10lb. Swirled keg to mix yeast. Added airlock after relieving pressure.
• 5 May 2010 (day 32) - still 1.050 SG, so sprinkled in a packet of Red Star Pasteur Champagne yeast.
• 9 September 2010 - bottled for competition (both Saaz and DBG monthly). Pressure was 12lb, temperature 39°F.
• 21 September 2010 - bottled for competition (Wild Mountain, Sunshine Challenge, Biere de Rock, and Walk The Line). Pressure was 18lb, temperature 41°F, FG 1.017.

• 6.0lb Crisp Maris Otter Malt
• 1.0lb Briess Caramel 10°L Malt
• 0.2lb Briess Carapils Malt
• 6AAU First Gold pellet hop (alpha 10.0%) = (0.5oz) (60 minutes)
• 1.5AAU Goldings pellet hop (alpha 4.2%) = (0.3oz) (15 minutes)
• 1.8AAU First Gold pellet hop (alpha 10.0%) = (0.2oz) (15 minutes)
• 1AAU Goldings pellet hop (alpha 4.2%) = (0.2oz) (5 minutes)
• 2.7AAU First Gold pellet hop (alpha 10.0%) = (0.3oz) (5 minutes)
• Fermentis Safale S-04 English Ale (dry)

• OG 1.063
• Color 11 SRM
• IBU 44
• FG 1.014
• Alcohol 6.6% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Mashed at 154°. Extraction was very good but very slow - needed 3 hours to complete.
• OG 17.75°P = 1.071. Fermented at 62°F.
• 20 April 2010 - Day 10 - kegged - added 4T extra light DME disolved in hot water, and one pkt Nottingham yeast. Swirled keg to mix. Keg to 30psi to seal, then to 10psi.
• 21 April 2010 - Day 11 - relieved keg pressure so we can get natural carbonation (for use with hand pump beer engine).
• OG was 17.75°P (1.071 SG) after adjusting with ½ gallon cold water.
• 28 April 2010 - Day 18 - natural pressure is 7psi.
• 4 May 2010 - Day 24 - natural pressure is 17psi.
• 30 October 2010 - served on hand pump at Homebrew Day at the Pantry. Pressure (and hand pump) worked great for ¾ of the keg, and then the pressure had dropped to where the beer was not coming out with the huge creamy head that settled into beer. Since my main goal was to serve using the hand pump and to make sure everything was working (and to do it the English CAMRA way), my mission was accomplished, so at that point, I was able to add CO₂ using the micro regulator and 16g CO₂ cartridge, and continue serving the beer. Took the keg home, poured 1 glass of mostly sludge before the keg blew - so we ran through the whole keg at Homebrew Day.

• 13.0lb Crisp Maris Otter Malt
• 3.0lb Crisp Brown Malt
• 1.0lb Briess Caramel 10°L Malt
• 2.0lb Briess Caramel 40°L Malt
• 1.0lb Belgian Caramunich Malt
• 0.5lb Fawcett Pale Chocolate Malt
• 0.5lb Briess Carapils Malt
• 0.5lb Briess Special Roast Malt
• 12AAU First Gold pellet hop (alpha 10.0%) = (1.0oz) (60 minutes)
• 6AAU First Gold pellet hop (alpha 10.0%) = (0.5oz) (15 minutes)
• 2.5AAU Goldings pellet hop (alpha 4.2%) = (0.5oz) (15 minutes)
• 1.2AAU First Gold pellet hop (alpha 10.0%) = (0.1oz) (5 minutes)
• 4.5AAU Goldings pellet hop (alpha 4.2%) = (0.9oz) (5 minutes)
• 3 packets of Fermentis Safale S-04 English Ale (dry)

• OG 1.054
• Color 53 SRM
• IBU 31
• FG 1.012
• Alcohol 5.6% abv

• 14 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Due to mash tun size limitations, I made three separate mashes, all occurring concurrently (all volumes in quarts):
• Mash; Yield; Mash water; Sparge water; Total volume; Mash temp; Grains
• 5-gallon tun; 26.8; 15; 17.8; 18.84; 156°F; 9lb Maris Otter, Brown
• 2-gallon tun; 11.2; 6.25; 7.41; 7.85; 154°F; 4lb Maris Otter, Pale Chocolate, Special Roast
• 2-gallon pot; 10; 5.63; 6.62; 7.07; 160°F; Caramel 10°L, Caramel 40°L, Caramunich, Carapils
• Totals; 48; 26.88; 31.83; 33.76
• BuildABeer Totals; 48; 26.88; 31.87; 33.76
• Adjusted OG by adding 1 gallon of water before fermenting. Measured OG from the pot was 1.056, and 9 gallons, giving OG 1.051 which puts the OG just inside the high range for this BJCP style (at 1.052).
• Fermented at 75°F in three fermenters (4 gallons in a 5 gallon glass carboy, and 3 gallons each in two 4 gallon PET water cooler bottles from Sams Club (they had come with water in them). Each fermenter got a package of yeast that had been hydrated for 30 minutes.
• Maris Otter mashed very well, and was fully converted in an hour. May be different batch, or possibly higher mash temp helped.
• First use of keggle from Dean Palmer - worked great! No leaks. Boiled 12 gallons very well with the small burner - no problems at all maintaining a good rolling boil. Note - when using the valve on the keggle to transfer wort into fermenters, do *not* stop the transfer once the level has fallen so that the exit pipe inside the keggle starts to be exposed. Stopping the transfer and then restarting will probably break the siphoning. This happened to me, so I poured some wort (that had already been transferred) back into the keggle to get the level to cover the exit pipe, and then was able to complete the siphoning down to almost the very bottom.
• 9 September 2010 - bottled for competition. Beer temp was 75°F (not chilled). PSI was 35lb. Bled off pressure (via European Sankey) until beer bubbles started to appear on CO₂ side (at about 20lb). Waited overnight to let keg re-equalize. Bled off to 0lb, bottled with Beer Gun, then repressurized keg to 25lb. Beer Gun use at room temperature was quite good - slight overfoaming (beer at 25lb dissolved CO₂ and 75°F), but was able to fill the bottles well. After tasting and evaluating, I entered this beer as a English Mild.
• 21 September 2010 - bottled for Wild Mountain Smokehouse (Nederland, CO) competition and for Sunshine Challenge. Beer was 75°F (not chilled) and at 22lb PSI. Bled off pressure, then bottled and capped on foam.
• 19 December 2010 - With just over 3 gallons remaining in 50-liter keg, I transferred the rest to a wood cask. I had purchased the cask from Ron Raike at Sunshine Challenge. The cask had been used once for aging whiskey by Florida Distillers. I had cleaned the cask, removed most of the loose charcoal inside, then filled it with water and soaked it for a month, and added 5 campden tablets for the last few days of soaking. I emptied the water from the cask, then added about ½ liter of rum to rinse and sterilize. Then I removed the rum, and filled the cask with the beer (which was at 17 PSI). Cask was mostly full, and overflowed with foam for a few minutes, so the cask was emptied of oxygen. As foam settled, added an airlock. 26 December - tasted - very nice wood character - ready to be transferred out of the cask.
• 2 January 2011 - transferred the wood-aged porter from cask to keg. Rinsed barrel twice with hot water, then filled with water, added 5 dissolved campden tablets, then tossed in 5 more campden tablets whole, and bunged.

• 7.5lb Honey
• Lalvin ICV D-47 dry yeast (1 packet, made a starter)

• OG 1.099
• Color 6 SRM
• IBU 0
• FG 1.022
• Alcohol 10.8% abv

• 1.75 gallons Walmart Drinking Water
• Using StarSan for sanitation
• No heating, aerated by shaking water and Webbs (Orlando, FL) Orange Blossom honey vigorously before pouring into fermenter, and adding 1.5t DAP yeast nutrient (split into 3 additions) and 3T Green Cardamom.
• Yeast starter: ¾c Orange Juice, 1.5c Honey, 3.75c Water, ¼t Ammonium Phosphate (est. OG 1.114) made 48 hours before pitching, and used one third of the yeast starter for this batch.
• OG 23.25°P (1.096 OG), fermented at 74°F
• Adding ½t Diammonium Phosphate at 0, 24, and 48 hours, spreading it out.
• Made for DBG Mead Day (a week after AHA Mead Day)
• Day 8 - cracked green cardamom, put in cheesecloth, and sterilized in 151 rum. Dropped in (still in cheesecloth) to fermenter for 6 days.
• Day 31 - racked, SG=1.018, still bubbling slightly
• Day 43 - kegged, FG=1.016, Dry, Still (added 10 PSI to keg), Standard Strength
• 11 October (day 60) - bottled from keg for competitions and sharing

• 7.5lb Honey
• Lalvin ICV D-47 dry yeast (1 packet, made a starter)

• OG 1.099
• Color 6 SRM
• IBU 0
• FG 1.022
• Alcohol 10.8% abv

• 1.75 gallons Walmart Drinking Water
• Using StarSan for sanitation
• 2 whole fresh jalepeños
• No heating, aerated by shaking water and Webbs (Orlando, FL) Orange Blossom Honey vigorously before pouring into fermenter, along with 1.5t DAP yeast nutrient (split into 3 additions)
• Yeast starter: ¾c Orange Juice, 1.5c Honey, 3.75c Water, ¼t Ammonium Phosphate (est. OG 1.114) made 48 hours before pitching, and used one third of the yeast starter for this batch.
• OG 27°P (1.110 OG), fermented at 74°F
• Brewed by Caroline and Nelson
• Adding ½t Diammonium Phosphate at 0, 24, and 48 hours, spreading it out.
• Made for DBG Mead Day (a week after AHA Mead Day)
• Day 8 - sliced (destemmed, deseeded) jalepeños, put in cheesecloth, and sterilized in 151 rum. Dropped in (still in cheesecloth) to fermenter for 10 days.
• Day 31 - racked, SG=1.032, still bubbling slightly
• Day 43 - kegged, FG=1.029, Semi-Sweet, Still (added 10 PSI to keg), Standard Strength
• 11 October (day 60) - bottled from keg for competitions and sharing

• 6lb Honey
• 3lb (1 quart) Maple Syrup
• Fermentis Red Star Pasteur Champagne dry yeast (1 packet, made a starter)

• OG 1.096
• Color 6 SRM
• IBU 0
• FG 1.019
• Alcohol 10.7% abv

• 2.25 gallons Walmart Drinking Water
• Using StarSan for sanitation
• No heating, aerated by shaking water and Webbs (Orlando, FL) Orange Blossom Honey vigorously before pouring into fermenter, and adding Coombs Family Farm Grade B Maple Syrup and 1.5t DAP yeast nutrient (split into 3 additions)
• Yeast starter: ½c Orange Juice, 1c Honey, 2.55c Water, 1/8t Ammonium Phosphate (est. OG 1.114) made 48 hours before pitching, and used one half of the yeast starter for this batch.
• OG 14.75°P (1.058 OG) - may not have been stirred to fully dissolve honey, fermented at 74°F
• Adding ½t Diammonium Phosphate at 0, 24, and 48 hours, spreading it out.
• Maple syrup is 100% pure Organic Maple Syrup, 16 servings at 53g sugar per serving (848g sugar total)
• Made for DBG Mead Day (a week after AHA Mead Day)
• Day 31 - racked, SG=0.996
• Day 43 - kegged, FG=0.996, Dry, Still (added 10 PSI to keg), Standard Strength
• 11 October (day 60) - bottled from keg for competitions and sharing

• 6lb Honey
• 48oz Grape Juice Concentrate
• Fermentis Red Star Pasteur Champagne dry yeast (1 packet, made a starter)

• OG 1.093
• Color 9 SRM
• IBU 0
• FG 1.019
• Alcohol 10.4% abv

• 2.125 gallons Walmart Drinking Water
• Using StarSan for sanitation
• No heating, aerated by shaking water and Webbs (Orlando, FL) Orange Blossom Honey vigorously before pouring into fermenter, along with Organic Grape Juice Concentrate (unspecified grape) and 1.5t DAP yeast nutrient (split into 3 additions).
• Yeast starter: ½c Orange Juice, 1c Honey, 2.55c Water, 1/8t Ammonium Phosphate (est. OG 1.114) made 48 hours before pitching, and used one half of the yeast starter for this batch.
• OG 13.5°P (1.054 OG) - may not have been stirred to fully dissolve honey, fermented at 74°F
• Adding ½t Diammonium Phosphate at 0, 24, and 48 hours, spreading it out.
• Concentrated grape juice from health food store has 6 servings at 37g sugar per serving per can (222g sugar per can=666g sugar total)
• Made for DBG Mead Day (a week after AHA Mead Day)
• Day 31 - racked, SG=1.000
• Day 43 - kegged, FG=1.000, Dry, Still (added 20 PSI to keg), Standard Strength
• 11 October (day 60) - bottled from keg for competitions and sharing

• 7.5lb Honey
• Lalvin ICV D-47 dry yeast (1 packet, made a starter)

• OG 1.099
• Color 6 SRM
• IBU 0
• FG 1.022
• Alcohol 10.8% abv

• 1.75 gallons Walmart Drinking Water
• Using StarSan for sanitation
• No heating, aerated by shaking water and Webbs (Orlando, FL) Orange Blossom Honey vigorously before pouring into fermenter with 1.5t DAP yeast nutrient (split into 3 additions).
• Yeast starter: ¾c Orange Juice, 1.5c Honey, 3.75c Water, ¼t Ammonium Phosphate (est. OG 1.114) made 48 hours before pitching, and used one third of the yeast starter for this batch.
• OG 26°P (1.107 OG), fermented at 74°F
• Adding ½t Diammonium Phosphate at 0, 24, and 48 hours, spreading it out.
• Made for DBG Mead Day (a week after AHA Mead Day)
• Day 31 - racked, SG=1.019, still bubbling slightly
• Day 43 - kegged, FG=1.019, Semi-Sweet, Still (added 10 PSI to keg), Standard Strength
• 11 October (day 60) - bottled from keg for competitions and sharing

• 4.0lb Dingemans Pale Ale Malt
• 0.25lb Dingemans CaraMunich
• 0.5lb Dingemans CaraVienne
• 0.5lb Dingemans Biscuit
• 3AAU East Kent Golding pellet hop (alpha 7.2%) = (0.35oz) (60 minutes)
• 0.9AAU East Kent Golding pellet hop (alpha 7.2%) = (0.1oz) (15 minutes)
• 0.6AAU UK Fuggles pellet hop (alpha 5.1%) = (0.1oz) (15 minutes)
• 0.9AAU East Kent Golding pellet hop (alpha 7.2%) = (0.1oz) (5 minutes)
• 0.6AAU UK Fuggles pellet hop (alpha 5.1%) = (0.1oz) (5 minutes)
• Wyeast 1214 Belgian Ale yeast

• OG 1.053
• Color 20 SRM
• IBU 29
• FG 1.013
• Alcohol 5.3% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Mashed at 152°.
• After 1 hour of mash, iodine still showed starch presence. I stirred the mash and left it for another hour. Checked mash gravity = 1.100, so seemed like it was done. Wort gravity at end of sparge was 1.044 for 3 gallons (which calculates to 1.0528 at 2.5 gallons), so gravity was fine. Not sure why iodine still showed black.
• OG was 1.053 with 2.5 gallon volume.
• Smack pack did not swell after 24 hours. Added anyway. Fermentation did not start by next day, so sprinkled in a packet of Safbrew WB-06 (wheat beer dry packet yeast) that was expired (03/10) but stored refrigerated. Fermentation started successfully in a few hours.
• Fermented at 74°F.
• 3 October 2010 (day 20) - kegged. Pressurized to 30PSI. FG 1.011.

• 4.0lb Weyermann Vienna Malt
• 1.0lb Weyermann Dark Munich Malt
• 2.7AAU Summit pellet hop (alpha 18.1%) = (0.125oz) (60 minutes)
• 0.5AAU Tettnanger pellet hop (alpha 3.9%) = (0.1oz) (15 minutes)
• 0.7AAU Sterling pellet hop (alpha 6.0%) = (0.1oz) (15 minutes)
• 0.5AAU Tettnanger pellet hop (alpha 3.9%) = (0.1oz) (5 minutes)
• Fermentis Saflager W-34/70 Weihenstephan Lager yeast (dry)

• OG 1.051
• Color 11 SRM
• IBU 26
• FG 1.011
• Alcohol 5.3% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Mashed at 145°. End of sparge OG=1.044.
• OG 1.052 @ 2.5 gal. Sprinkled yeast (no rehydrating) and fermented at 40°F.
• day 20 (10/3) - Moved fermenter to 62°F (still had ½" krausen and was actively fermenting).
• day 21 (10/4) - Racked - SG=1.020. Continued ferment at 62°F.
• day 30 (10/13) - Kegged. FG=1.010, added 30psi in 5 gal Corny keg and refrigerated.

• 1 large whole pineapple
• 3lb Honey
• 1 gallon bottled Walmart Drinking water

• Using StarSan for sanitation
• Rinsed the outside of the pineapple, removed pineapple stem, and chopped the pineapple into ¾-inch cubes (including the rind).
• Added chopped pineapple, Fred W Jax Orange Blossom Honey, 8 whole cloves, and 2 2-inch cinnamon sticks to 2 gallon wide mouth glass 'cookie jar' fermenter.
• Added ½ gallon water, and stirred to mix.
• Did not measure OG. Fermented at 75°F
• Recipe researched and implemented based on my dad's story about his father making tepache in a big wooden barrel.
• Stirred daily - bubbles started forming on day 2, and bubbles fully covered surface on day 6.
• Day 20 (10/11) - Strained out pineapple and spaced and racked to 1 gallon fermenter.
• Day 35 (10/25) - Settled and cleared so bottled by pouring from fermenter through funnel into bottles. FG 1.066 (!)

• 3.0lb Crisp Maris Otter
• 0.1lb Briess Roasted Barley
• 0.1lb Simpsons Peated Malt
• 0.1lb Briess Caramel 10°L
• 2.2AAU Summit pellet hop (alpha 18.1%) = (0.1oz) (60 minutes)
• 0.5AAU Goldings pellet hop (alpha 4.2%) = (0.1oz) (5 minutes)
• Fermentis Safale S-04 English Ale yeast (dry)

• OG 1.035
• Color 17 SRM
• IBU 19
• FG 1.008
• Alcohol 3.6% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Mashed at 155°. Mash SG=1.040.
• Trying a new procedure - aerated in pot after boil and chilling then whirlpooled. Poured into fermenter through filter funnel. End of boil SG=1.052, diluted to 1.040. Sprinkled yeast (no rehydration). (this is in preparation for pot modification to add a racking valve)
• Fermented at 75°F.
• day 11 (10/5) - racked, SG=1.009
• day 19 (10/13) - kegged, psi to 30, FG=1.009

• 3.0lb Crisp Maris Otter
• 0.5lb Crisp Amber Malt
• 1.0lb Briess Caramel 10°L
• 4.3AAU Summit pellet hop (alpha 18.1%) = (0.2oz) (60 minutes)
• 1.0AAU Goldings pellet hop (alpha 4.2%) = (0.2oz) (15 minutes)
• 1.0AAU Goldings pellet hop (alpha 4.2%) = (0.2oz) (5 minutes)
• Fermentis Safale S-04 English Ale yeast (dry)

• OG 1.047
• Color 15 SRM
• IBU 39
• FG 1.010
• Alcohol 4.8% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Mashed at 154°.
• After boil, cooled to 85°F, then whirlpooled and then siphoned (after 45 minutes) into fermenter. This seems to leave behind more hot break and cold break.
• Sprinkled dry yeast into fermenter (no rehydration). OG=1.047. Fermented at 75°F.
• day 3 (10/5) - racked, SG=1.013.
• day 11 (10/13) - kegged, pressured to 30 psi, FG=1.013.

• 5.0lb Weyermann Pilsner malt
• 5.4AAU Summit pellet hop (alpha 18.1%) = (0.25oz) (60 minutes)
• 0.7AAU Hersbrucker pellet hop (alpha 3.0%) = (0.2oz) (15 minutes)
• 0.7AAU Hersbrucker pellet hop (alpha 3.0%) = (0.2oz) (5 minutes)
• 0.7AAU Hersbrucker pellet hop (alpha 3.0%) = (0.2oz) (at flame off)
• Fermentis Saflager S-23 VLB Berlin Lager yeast (dry)

• OG 1.052
• Color 3 SRM
• IBU 44
• FG 1.011
• Alcohol 5.4% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Mashed at 148°.
• After boil, cooled to 85°F. I was able to scoop off large chunks of hot break with a strainer, leaving much less to deal with later. After about an hour of settling, I poured wort into fermenter through a filter funnel. OG 1.052 and about 2.75 gallons.
• Sprinkled dry yeast (slightly expired 07/2010, but well cared for) into fermenter (no rehydration). Fermented at 45°F.
• Day 53 (19 December 2010) - kegged. FG 1.009. Pressured to 30 PSI to seal.

• 1.0lb Muntons Extra Light DME
• 0.3lb Muntons Light DME
• 0.5lb Dingemans CaraMunich malt
• 0.25lb Dingemans CaraVienne malt
• 0.25lb Organic brown sugar
• 0.6AAU Summit pellet hop (alpha 18.1%) = (1 gram) (60 minutes)
• Fermentis Safale S-04 English Ale yeast (dry)

• OG 1.082
• Color 35 SRM
• IBU 12
• FG 1.018
• Alcohol 8.8% abv

• Spices: 4 whole allspice, 1 cinnamon stick, 2 whole cloves, ¼t each mace/ginger/nutmeg, 1/8t vanilla extract
• 2 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Part of AHA Homebrew Day (but a week early due to scheduling conflicts) at the Winemakers Pantry.
• Volume calculated for 10" pumpkin assuming 1" thickness, so volume of an 8" sphere. Calculated volume was 268 cubic inches. A gallon is 946 (cc/quart) * 4 (quarts/gallon) / 2.535^3 (converting cubic centimeters to cubic inches) = 232 cubic inches. Calculated pumpkin volume is then 268/232*128 ounces = 147 = 1 gallon and 19 ounces.
• Scooped out pumpkin after cutting a (resealable) hole in the top. Pumpkin will be the fermenter. Also cut a small hole with x-acto carver for insertion of the air lock.
• Added water to pumpkin to measure volume. Actual volume was about 1 gallon and 8 ounces (136 oz) so target 1 gallon batch is just right.
• Steeped grains at 150°F for 30 minutes. Boil was 2 gallons, and reduced to just over 1 gallon during 1 hour boil.
• Spices added at flame off, and left in during fermentation.
• Poured hot liquor into pumpkin after boil to help sterilize the pumpkin. Attached airlock. OG=20.25°P=1.081.
• After natural cooling, sprinkled dry yeast into fermenter (no rehydration). Fermented at 75°F.
• I had cut a hole in the top of the pumpkin to scoop out the seeds and for ease of filling, and then using the stem and pumpkin plug to reseal. Although the pumpkin closed well, the airlock never bubbled, so the seal was not tight. This was fine - it worked like a covered open fermenter, and the pumpkin plug acted as the airlock to keep out stuff from falling into the fermentation, and to keep out those pesky fruit flies!
• Nice very dark krausen inside the pumpkin, settled after a few days, so racked to 1 gallon fermenter on 4 November (day 6).
• 9 Nov (day 11) - Very little fermentation activity, so bottled into four 1 liter plastic bottles and carbonated to 20lb. FG by refractometer was 10°P, and when adjusted for alcohol content and starting gravity, this is 1.012.
• 13 Nov - Took a force carbonated bottle of the beer to Cajun Cafe Beer Fest. It went over well, everyone seemed to like the flavor and body. For future reference, the clove was a bit too assertive, in my opinion - try half as much.
• 22 Nov - Bottled for competition (including DBG HOTY and Holiday Cheer).

• 4.0lb Briess 6-row malt
• 0.5lb Flaked corn
• 0.55lb Belgian clear candi sugar
• 2.2AAU Summit pellet hop (alpha 18.1%) = (0.1oz) (60 minutes)
• 1.0AAU US Goldings pellet hop (alpha 4.2%) = (0.2oz) (15 minutes)
• 0.7AAU Sterling pellet hop (alpha 6.0%) = (0.1oz) (1 minute)
• Fermentis Safale US-05 American Ale yeast (dry)

• OG 1.055
• Color 3 SRM
• IBU 20
• FG 1.012
• Alcohol 5.7% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Mashed at 152°.
• Measured OG was 1.059 (too high), so added 1 16.9oz bottle of Aqua Fina to 2.1 gallons to get target OG
• Sprinkled dry yeast into fermenter (no rehydration). Fermented at 62°F.
• Developed a huge (6 inch or more) krausen.
• Day 8 (11/11) Krausen subsided, so moved to 74°F. Fermentation renewed.
• Day 21 (11/24) Krausen dropped and no additional fermentation, so kegged and PSI to 30lb. FG=1.004.

• 3.4lb Briess Pale Ale malt
• 0.25lb Fawcett Pale Chocolate malt
• 0.7lb Briess Barley Flakes
• 0.35lb Briess Roasted Barley
• 0.25lb Weyermann Acidulated Malt
• 5.4AAU Summit pellet hop (alpha 18.1%) = (0.25oz) (60 minutes)
• 0.6AAU UK Fuggles pellet hop (alpha 4.7%) = (0.1oz) (15 minutes)
• Fermentis Safale US-05 American Ale yeast (dry)

• OG 1.050
• Color 69 SRM
• IBU 43
• FG 1.011
• Alcohol 5.2% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Mashed at 152° for 90 minutes. Sparge got stuck so added ¼lb rice hulls, remixed mash with additional hot water, re-set the mash column, and continued (successfully).
• End of sparge yielded 2.75 gallons at 1.040. This is slightly low - expecting 1.045 for this volume - may be lower than expected efficiency, or possibly uneven sparging.
• End of boil SG=1.063 for 2.1 gallons. Added 0.5 gallons of water to get OG 1.052.
• Sprinkled dry yeast into fermenter (no rehydration). Fermented at 75°F.
• Day 20 (11/24) - kegged and PSI to 30lb. FG=1.013.

• 0.75 gallons Apple Juice
• 0.125lb clear candi sugar
• 0.25lb dextrose
• 0.25lb palm sugar
• Fermentis Red Star Pasteur Champagne dry yeast

• OG 1.090
• Color 12 SRM
• IBU 0
• FG 1.018
• Alcohol 10.0% abv

• Using StarSan for sanitation
• No heating, aerated by shaking Whole Foods 365 Organic Unfiltered Apple Juice bottle vigorously and then using it as the fermenter, and added ¼t WYeast yeast nutrient and ¼t pectic enzyme.
• Fermented at 62°F
• Day 11 - primary fermentation has completed and cider is starting to drop clear. Moved to 75°F.
• Day 14 - back to 62°F to help clear the cider.
• Day 39 - moved to 45°F to clear.
• Day 36 (26 Dec 2010) - Bottled. Yield 6-12oz bottles and 3½-6.3oz bottles. FG 1.000.

• 0.75 gallons 365 Organic Apple Juice (unfiltered, from Whole Foods)
• 0.55lb palm sugar
• 0.125lb honey
• Fermentis Red Star Pasteur Champagne dry yeast

• OG 1.095
• Color 15 SRM
• IBU 0
• FG 1.019
• Alcohol 10.6% abv

• Using StarSan for sanitation
• No heating, aerated by shaking Whole Foods Unfiltered 365 Organic Apple Juice bottle vigorously and then using it as the fermenter, and adding ¼t WYeast yeast nutrient, ¼t pectic enzyme, ¼t Grape Tannin, and ¼t Acid Blend. Honey was a Palm and Orange Blossom mix.
• Fermented at 62°F
• Day 11 - primary fermentation has completed and cider is starting to drop clear. Pressure cooked 0.5 oz light oak chips for 10 minutes to sterilize, and added them to cider. Moved to 75°F.
• Day 14 - back to 62°F to help clear the cider.
• Day 39 - moved to 45°F to clear.
• Day 36 (26 Dec 2010) - Bottled. Yield 6-12oz bottles and 3-6.3oz bottles. FG 1.002. Nice wood character, slightly tart.

• 1.0lb Carlson Golden Light DME
• 1.25lb Honey
• 2.2AAU Summit pellet hop (alpha 18.1%) = (0.1oz) (30 minutes)
• Fermentis Safale S-04 English Ale dry yeast

• OG 1.040
• Color 3 SRM
• IBU 17
• FG 1.009
• Alcohol 4.1% abv

• Using StarSan for sanitation
• This recipe is a fermented version of my non-alcoholic Ginger Beer (see recipe below).
• 30 minute boil of DME, 2c peeled and sliced fresh ginger root, 1 lemon - peel only - sliced, and hops. Added Clover Honey with 10 minutes left of the boil.
• Scooped out ginger and lemon with a strainer, ice bath in the sink to 110°F, and added ½gal cold water to bring to 95°F. Let settle for 30 minutes and strained into fermenter.
• Sprinkled in dry yeast, and fermented at 72°F - OG 1.044 - fermentation started within 2 hours.
• Day 12 - kegged, pressured to 30psi to seal, FG 1.006
• NOTE - non-alcoholic ginger beer recipe:
• 4c water
• 2c honey
• 2c peeled and sliced fresh ginger root
• 1 lemon - peel only, sliced
• Boil water, ginger, and lemon for 10 minutes then add honey and simmer for ~20 minutes to reduce to 3c.
• Mix 80% soda water, 20% concentrate - e.g., remove 7oz from liter soda bottle and replace with 7oz concentrate.

• 4.0lb Briess Pale Ale Malt
• 1.0lb Weyermann Munich I Malt
• 0.34lb Fawcett Pale Chocolate Malt
• 0.25lb Crisp Black Malt
• 0.25lb Briess Caramel 40°L Malt
• 0.4lb Briess Caramel 10°L Malt
• 0.25lb Briess Cherrywood Smoked Malt
• 0.16lb Crisp Chocolate Malt
• 5.4AAU Summit pellet hop (alpha 18.1%) = (0.25oz) (60 minutes)
• 1.3AAU East Kent Goldings pellet hop (alpha 7.2%) = (0.2oz) (15 minutes)
• 1.1AAU UK Fuggles pellet hop (alpha 5.1%) = (0.2oz) (15 minutes)
• 2AAU East Kent Goldings pellet hop (alpha 7.2%) = (0.3oz) (5 minutes)
• 1.1AAU UK Fuggles pellet hop (alpha 5.1%) = (0.3oz) (5 minutes)
• Fermentis Safale S-04 English Ale (dry)

• OG 1.066
• Color 121 SRM
• IBU 51
• FG 1.014
• Alcohol 6.8% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Mashed at 152° then took mash tun to Dunedin Brewers Guild/Dunedin House Of Beer brewing demonstration at DHOB.
• OG 16.75°P = 1.067. Fermented at 68°F.
• Day 30 (6 Feb) - Racked to keg, pressured to 35 PSI. FG 1.015

• 2.5lb Briess Pilsen Malt
• 1.0lb Briess Munich 10°L Malt
• 0.8lb Briess Pale Ale Malt
• 0.25lb Dingemans CaraMunich Malt
• 0.25lb Briess White Wheat Malt
• 0.325lb Dingemans CaraVienne Malt
• 0.25lb Dingemans Aromatic Malt
• 0.25lb Castle Special B Malt
• 2.2AAU Summit pellet hop (alpha 18.1%) = (0.1oz) (60 minutes)
• WYeast 3763 Roeselare Ale Blend (125ml Activator)

• OG 1.056
• Color 30 SRM
• IBU 16
• FG 1.011
• Alcohol 5.9% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Hooked up 3/8" drill to the grain mill - worked great! Much less work - and much faster.
• Mashed at 152° chilled to 76°F.
• OG 14°P = 1.056. Smackpack fully expanded after 4 hours. Fermented at 70°F.
• Day 9 (6 Feb) - Racked onto 1oz heavy char oak (from Florida Distillers cask) and 2oz rum-dipped light oak chips (no char). SG=1.011
• 4 November 2012 - kegged after approximately 21 months in the fermenter, pressurized to 30psi

• 4.5lb Briess Pilsen Malt
• 1.25lb Briess Munich 10°L Malt
• 0.5lb Dingemans CaraMunich Malt
• 0.25lb Castle Special B Malt
• 0.25lb Briess White Wheat Malt
• 0.25lb Briess Yellow Corn/Maize Flakes
• 0.25lb Dingemans Aromatic Malt
• 1oz Briess Black Malt
• 3.3AAU Summit pellet hop (alpha 18.1%) = (0.15oz) (60 minutes)
• Fermentis Safale US-O5 American Ale dry yeast
• WYeast 3763 Roeselare Ale Blend (125ml Activator)

• OG 1.074
• Color 45 SRM
• IBU 21
• FG 1.014
• Alcohol 7.8% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Mashed at 152° After 1.5 hours, iodine still showing some starch, so added some of the sparge water at 170°F to raise mash temperature a bit.
• Chilled to 76°F.
• OG 18.25°P = 1.073. Used Safale yeast (rehydrated) for primary. Fermented at 70°F.
• Day 8 (6 Feb) - Racked onto Roeselare yeast. SG=1.013
• 16 November 2011 - took off 24oz and force carbonated for 2 bottle DBG entry: nice fruity, malt, slight tart/sour
• 4 November 2012 - kegged after approximately 21 months in the fermenter, pressurized to 30psi

• 1 gallon Pear Juice
• Fermentis Red Star Pasteur Champagne dry wine yeast

• OG 1.057
• Color 10 SRM
• IBU 0
• FG 1.011
• Alcohol 6.0% abv

• Using StarSan for sanitation
• No heating, aerated by shaking Gerber Argentinean Pear Juice bottles vigorously before pouring into fermenter and added ½t Grape Tannin.
• Added Go-Ferm to rehydration water then rehydrated yeast for 30 minutes.
• Fermented at 62°F, starting with 3 quarts of juice, and adding 1 quart later (using a 1-gallon fermenter).
• Day 48 - racked onto ½t pectic enzyme - it was still cloudy.
• Day 70 - bottled. FG 1.017.

• 6.0lb Briess Pale Ale Malt
• 0.5lb Gambrinus Honey Malt
• 0.5lb Briess Caramel 10°L Malt
• 0.5lb Castle Aromatic Malt
• 4.3AAU Summit pellet hop (alpha 18.1%) = (0.2oz) (60 minutes)
• 0.7AAU Sterling pellet hop (alpha 6.0%) = (0.1oz) (15 minutes)
• 0.7AAU Sterling pellet hop (alpha 6.0%) = (0.1oz) (5 minutes)
• Fermentis Safbrew S-33 Belgian Ale dry yeast

• OG 1.077
• Color 19 SRM
• IBU 30
• FG 1.018
• Alcohol 7.6% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Mashed at 152°.
• Chilled to 80°F.
• OG 19°P = 1.076. Rehydrated and pitched yeast. Fermented at 75°F.
• Day 22 - 26 Mar - Kegged and pressured to 30 PSI. FG 1.025.

• 10.0lb Briess Pale Ale Malt
• 0.625lb Crisp Amber Malt
• 0.5lb Briess Special Roast Malt
• 0.4lb Briess CaraPils Malt
• 0.1lb Dingemanns CaraMunich Malt
• 0.5lb Briess Caramel 10°L Malt
• 1.5lb Multons Light DME
• 2.9AAU Sterling pellet hop (alpha 6.0%) = (0.4oz) (60 minutes)
• 4.0AAU US Goldings pellet hop (alpha 4.2%) = (0.8oz) (60 minutes)
• 3.8AAU Cascade whole hop (alpha 7.6%) = (0.5oz) (60 minutes)
• 7.6AAU Cascade whole hop (alpha 7.6%) = (1.0oz) (30 minutes)
• 19.0AAU Cascade whole hop (alpha 7.6%) = (2.5oz) (15 minutes)
• 15.2AAU Cascade whole hop (alpha 7.6%) = (2.0oz) (5 minutes)
• 3.8AAU Cascade whole hop (alpha 7.6%) = (0.5oz) (dry hopped)
• Fermentis Safale US-05 dry yeast - 2 packets

• OG 1.120
• Color 32 SRM
• IBU 115
• FG 1.025
• Alcohol 12.6% abv

• ¼t Super Irish Moss (powder) instead of the usual Irish Moss
• 6 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Brewed for Brew Day at Palm Harbor House Of Beer. Started mash at home, then did the rest at PH HOB.
• Mashed at 150°.
• Chilled to 90°F using the fountain in front of PH HOB (with a pond pump), then to 75 using a bucket of ice water.
• OG 28.00°P = 1.120. Rehydrated yeast with room temperature water in the bottom of the fermenter, then poured in wort through filter funnel. Fermented at 75°F.
• Day 30 - racked onto rum-sterilized dry hops. SG 1.026.
• Day 39 - racked to keg, pressurized to 30psi.

• 9lb Honey
• WYeast 4184 Sweet Mead liquid yeast (125ml)

• OG 1.119
• Color 7 SRM
• IBU 0
• FG 1.022
• Alcohol 12.7% abv

• Using StarSan for sanitation
• 1.75 gallons Walmart Drinking Water
• No heating, aerated by shaking water and Webbs (Orlando, FL) Holly Honey vigorously in fermenter.
• OG 28°P (1.120 OG), fermented at 74°F
• Added &fract12;t Go-Ferm Protect with yeast pitch, hydrating it in the smack-pack.
• Added Fermaid-K in (¼t each time) at 24 and 48 hours.
• Very slow start. Yeast packet had expanded. After adding Go-Ferm and Fermaid, 3 days later only very light covering of bubbles - almost like a lager yeast. Added another ¼t Fermaid-K at 3 days.
• Added another ¼t Fermaid-K at 5 days.
• Day 22 - racked to keg, PSI to 30lb. SG 1.116, but tastes like some fermentation has occurred.
• 19 Oct 2011 - bottled a few for competition several days ago, including a plastic water bottle. The water bottle expanded strongly, so I uncapped all bottles and let them sit with the caps on, but not crimped. Gravity is currently 1.088, and even uncapped for a couple of days at room temperature, it's still producing carbonation in the hydrometer. Poured the bottled entries back into the corny keg and added a packet of Lalvin EC-1118 after rehydrating it with Go-Ferm, topping the keg with an airlock. This batch is acting suspiciously like it has been sorbated, and no yeast budding is being allowed.

• 10.0lb Briess Pilsen Malt
• 5.0lb Cargill Unmalted Wheat
• 3.7AAU Tettnanger pellet hop (alpha 3.9%) = (0.8oz) (60 minutes)
• Fermentis S-04 and US-05 dry yeast and WYeast 3278 Belgian Lambic Blend

• OG 1.054
• Color 1 SRM
• IBU 10
• FG 1.013
• Alcohol 5.3% abv

• ¼t Super Irish Moss (powder) instead of the usual Irish Moss
• 10.75 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Mashed at 152°F using both 2-gal and 5-gal mash tuns. Mashed overnight for 8 hours so that I could get an early start in the morning and get to Cajun Cafe Beer Festival. After 8 hours, the 5-gal mash tun was at 144°F, and the 2-gal mash tun was at 120°F, both starting at 152°F.
• Chilled to 76°F.
• OG 19°P = 1.059. Rehydrated and pitched dry yeast, S-04 in one fermenter and US-05 in the other. Fermented at 75°F. Within 24 hours, both fermenters (3.5 gallons wort in 4 gallon fermenter) had overflowed into their airlocks - I attached a blowoff tube.
• Day 8 - Racked the S-04 fermented lambic into wood cask (previously sterilized with whiskey and then rinsed with hot water). FG 1.011. US-05 fermented lambic still in carboy.
• Day 9 - Innoculated lambic in wood cask with expanded smackpack of WYeast 3278.
• Day 36 - Topped up angel's share in cask with US-05 lambic (at SG 1.007) and racked remaining 1.1 gallons to smaller fermenter.
• Continued topping up cask from small fermenter every couple of months
• 26 May 2012 - kegged after approximately 13 months in the cask, FG 7°P (1.008 - fermentation adjusted calculation)

• 3.0lb Briess Brewers 2-row Organic Malt
• 0.75lb Carlson Rice Syrup Solids
• 0.8AAU Cluster pellet hop (alpha 7.5%) = (0.1oz) (60 minutes)
• 0.8AAU Cluster pellet hop (alpha 7.5%) = (0.1oz) (20 minutes)
• 0.4AAU Cluster pellet hop (alpha 7.5%) = (0.05oz) (5 minutes)
• Fermentis S-23 dry yeast

• OG 1.040
• Color 2 SRM
• IBU 12
• FG 1.009
• Alcohol 4.1% abv

• ¼t Super Irish Moss (powder) instead of the usual Irish Moss
• 5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Mashed at 148°F using for 2 hours.
• 90 minute boil.
• Chilled to 65°F.
• OG 10°P = 1.040. Rehydrated and pitched dry yeast.
• Fermented at 48°F.
• Day 43 (5/29/2011) - Kegged and brought PSI to 35lb. FG 1.010.

• 8.0lb Rahr Pale Ale Malt
• 0.75lb Briess Caramel 10°L Malt
• 0.75lb DeWolf-Cosyns Biscuit Malt
• 0.75lb Weyermann Dark Munich Malt
• 0.5lb Weyermann CaraAroma Malt
• 0.5lb Briess Special Roast Malt
• 0.5lb Weyermann Chocolate Rye Malt
• 0.25lb Simpsons Roasted Barley
• 11AAU Palisade pellet hop (alpha 8.1%) = (1.25oz) (60 minutes)
• 6.6AAU Palisade pellet hop (alpha 8.1%) = (0.75oz) (30 minutes)
• 8.8AAU Palisade pellet hop (alpha 8.1%) = (1.0oz) (10 minutes)
• 1.4AAU Willamette pellet hop (alpha 4.8%) = (0.25oz) (5 minutes)
• WYeast 1388 Belgian Strong Ale and WYeast 5112 Brettanomyces Bruxellensis

• OG 1.101
• Color 136 SRM
• IBU 96
• FG 1.022
• Alcohol 10.3% abv

• ¼t Super Irish Moss (powder) instead of the usual Irish Moss
• 6 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Mashed at 152°F.
• Boiled at Oldsmar Taphouse DBG brewing demonstration. Chilled to 85°F.
• OG 25°P = 1.106. Pitched 1388 yeast.
• Fermented at 75°F. Within 6 hours, fermenter had overflowed into the airlock - I attached a blowoff tube.
• Day 9 - Racked to secondary, added Brett. SG=1.039.
• Day 69 - Kegged, PSI to 35 to seal, FG=1.030.

• 4.0lb Rahr Pale Ale Malt
• 1.0lb Fawcett Oat Malt
• 0.5lb Briess Caramel 10°L Malt
• 0.48lb Weyermann CaraAroma Malt
• 0.34lb Crisp Chocolate Malt
• 0.07lb Muntons Black Patent Malt
• 4.6AAU Willamette pellet hop (alpha 4.8%) = (0.8oz) (60 minutes)
• 0.6AAU Willamette pellet hop (alpha 4.8%) = (0.1oz) (30 minutes)
• 0.6AAU Willamette pellet hop (alpha 4.8%) = (0.1oz) (5 minutes)
• Fermentis Safale S-04 dry yeast

• OG 1.065
• Color 81 SRM
• IBU 39
• FG 1.014
• Alcohol 6.7% abv

• ¼t Super Irish Moss (powder) instead of the usual Irish Moss
• 5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Mashed at 142°F for 1 hour then at 152 for 30 minutes.
• Boiled then chilled to 88°F.
• We were in a hurry to leave the house for an appointment, so pitched the yeast at 88°F, and did not get an OG.
• Fermented at 74°F.
• Within 6 hours, fermenter had overflowed into the airlock (and even blew off the airlock cap), but I had put the fermenter in a sink, so no big mess. At about 18 hours, the huge krausen had started to fall.
• Day 9 - Kegged with PSI 35lb. FG 1.013.

• 4.0lb Weyermann Pilsner Malt
• 0.5lb Briess Special Roast Malt
• 0.25lb DeWolf-Cosyns Biscuit Malt
• 0.25lb Weyermann Dark Munich Malt
• 0.25lb Briess Caramel 10°L Malt
• 3.5AAU Willamette pellet hop (alpha 4.8%) = (0.6oz) (60 minutes)
• 0.9AAU Spalt pellet hop (alpha 3.9%) = (0.2oz) (60 minutes)
• 0.5AAU Spalt pellet hop (alpha 3.9%) = (0.1oz) (30 minutes)
• 0.5AAU Spalt pellet hop (alpha 3.9%) = (0.1oz) (5 minutes)
• Fermentis Saflager S-23 VLB Berlin Lager dry yeast

• OG 1.053
• Color 17 SRM
• IBU 40
• FG 1.011
• Alcohol 5.4% abv

• ¼t Super Irish Moss (powder) instead of the usual Irish Moss
• 5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Mashed at 152°F for 1 hour. Iodine check showed starches remaining, so drew off liquid-only decoction and boiled then added back and mashed for another hour.
• Sparge was very slow - may have too fine of a crush.
• Boiled for 90 minutes then chilled to 80°F including adding refrigerated water. OG 1.057.
• Fermented at 45°F.
• 8/23/2011 - kegged, psi to 30 to seal. FG 1.010.

• 9lb Honey
• Lalvin EC-1118 dry yeast

• OG 1.099
• Color 6 SRM
• IBU 0
• FG 1.020
• Alcohol 10.3% abv

• 2.25 gallons Walmart Drinking Water
• Using StarSan for sanitation
• No heating, aerated by shaking water and Webbs (Orlando, FL) Wild Flower Honey vigorously in fermenter.
• OG 24.5°P (1.103 OG), starting pH 4.6, fermented at 74°F
• Added 2t Go-Ferm Protect before rehydrating yeast.
• Added 3t Super Ferment in (¾t each time) at 0, 24, 48, and 72 hours.
• 9/24/2011 - transferred to 1-gallon fermenters for future treatment. FG 1.001.
• 10/29/2011 - racked one of the gallon fermenters to 2-liter bottles, carbonated to 18PSI, and bottled 10 - carbonation petillant.
• 6/1/2013 - racked the almost two-year-old mead off the sediment back into the gallon fermenters. Clarity is almost brilliant.

• 9lb Honey
• Red Star Montrachet dry yeast

• OG 1.099
• Color 6 SRM
• IBU 0
• FG 1.019
• Alcohol 10.5% abv

• 2.25 gallons Walmart Drinking Water
• Using StarSan for sanitation
• No heating, aerated by shaking water and Webbs (Orlando, FL) 2010 Holly Honey vigorously in fermenter.
• OG 22.3°P (1.093 OG), starting pH 4.6, fermented at 74°F
• Added 2t Go-Ferm Protect before rehydrating yeast.
• Added 3t Super Ferment in (¾t each time) at 0, 24, 48, and 72 hours.
• 10/12/2011 - transferred to 1-gallon fermenters for future treatment. FG 1.005.
• 11/12/2011 - racked one of the gallon fermenters to 2-liter bottles, carbonated to 18PSI, and bottled 10 - carbonation petillant, sweetness is dry.
• 6/1/2013 - racked the almost two-year-old mead off the sediment back into the gallon fermenters. Clarity is almost brilliant.

• 9lb Honey
• Red Star Montrachet dry yeast

• OG 1.099
• Color 6 SRM
• IBU 0
• FG 1.019
• Alcohol 10.5% abv

• 2.25 gallons Walmart Drinking Water
• Using StarSan for sanitation
• No heating, aerated by shaking water and Webbs (Orlando, FL) Tupelo Honey vigorously in fermenter.
• OG 26.0°P (1.110 OG), starting pH 4.6, fermented at 74°F
• Added 2t Go-Ferm Protect before rehydrating yeast.
• Added 2t DAP and 1t Fermaid-K in (½t and ¼t, respectively, each time) at 0, 24, 48, and 72 hours.
• 9/24/2011 - transferred to 1-gallon fermenters for future treatment. FG 1.004.
• 11/2/2011 - racked one of the gallon fermenters to 2-liter bottles, carbonated to 18PSI, and bottled 10 - carbonation petillant, sweetness is medium.
• 6/1/2012 - the Tupelo mead has finally dropped clear. It was the only one that remained turbid for several months.
• 6/1/2013 - racked the almost two-year-old mead off the sediment back into the gallon fermenters. Clarity is clear but not brilliant.

• 2 gallons Apple Juice
• Lalvin ICV D-47 dry yeast

• OG 1.066
• Color 10 SRM
• IBU 0
• FG 1.014
• Alcohol 6.8% abv

• Using StarSan for sanitation
• No heating, aerated by shaking Field Day Unfiltered Organic Apple Juice vigorously in fermenter.
• OG 13.5°P (1.054 OG), starting pH 4.6, fermented at 74°F
• Added 2t Go-Ferm Protect before rehydrating yeast.
• Added 2t Super Ferment in (½t each time) at 0, 24, 48, and 72 hours.
• Day 8 - added 1 packet of Lalvin Bacchus Oenococcus Oeni for malolactic fermentation.
• Day 35 - racked to keg and treated to get desired profile. Added 1/8t Liquid Smoke: "... may have smoky/bacon aroma/flavor". "Slight farmyard from lactic acid" - this character was already present and balanced, so I did not add more lactic acid. "Moderate to high tannin as astringency/some bittering" - added ¾t grape tannin. Pressured the keg to 30psi to seal, and refrigerated.
• Day 39 - psi had stabilized at 5, and "carbonation still to moderate - never high", so bottled. FG 1.002.

• 2 gallons Apple Juice
• Lalvin ICV D-47 dry yeast

• OG 1.054
• Color 10 SRM
• IBU 0
• FG 1.012
• Alcohol 5.5% abv

• Using StarSan for sanitation
• No heating, aerated by shaking Field Day Unfiltered Organic Apple Juice vigorously in fermenter.
• OG 12°P (1.048 OG), starting pH 4.4, fermented at 74°F
• Added 2t Go-Ferm Protect before rehydrating yeast.
• Added 2t Super Ferment in (½t each time) at 0, 24, 48, and 72 hours.
• Day 41 - racked to keg to treat. Added 1t Potassium Sorbate to stabilize the yeast and prevent refermentation. Added 1 12-oz can of Old Orchard 100% Apple Juice frozen concentrate to backsweeten and give "rich fullness / fruity" character as specified for style. Added ½t grape tannin for "moderate tannin as astringency". PSI to 35 in keg to seal. FG 1.003.
• Day 61 (12 Oct 2011) - PSI stable at 10 ("moderate to Champagne carbonation but not gushing"), bottled. Yield=21 bottles.

• 10.0lb Fawcett Pale Chocolate Malt
• 7.8AAU Palisade pellet hop (alpha 8.1%) = (0.8oz) (60 minutes)
• 4.9AAU Palisade pellet hop (alpha 8.1%) = (0.5oz) (15 minutes)
• 1.8AAU Cluster pellet hop (alpha 7.5%) = (0.2oz) (15 minutes)
• 2.9AAU Palisade pellet hop (alpha 8.1%) = (0.3oz) (5 minutes)
• 1.4AAU Cluster pellet hop (alpha 7.5%) = (0.15oz) (5 minutes)
• Fermentis Safale US-05 American Ale dry yeast

• OG 1.130
• Color 1075 SRM
• IBU 75
• FG 1.026
• Alcohol 13.6% abv

• ¼t Super Irish Moss (powder) instead of the usual Irish Moss
• 4.5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• This is part of a group of two brews - one for each of two different Chocolate malts. These brews are both made with the chocolate malt only - and intended to be used for blending, and also treatments like cacao nibs
• Mashed (actually Steeped) at 156°F for 1 hour. Iodine check showed no starch remaining. Crush was fairly fine, and I had used the mesh "shower cap" filter around the strainer in the bottom of the mash tun. This caused a *major* stuck mash which took me a couple of hours to filter and fix.
• Boiled (and boiled over - seems like everything was a challenge with this batch) then chilled to 85°F.
• Used 1t GoFerm when rehydrating yeast. Added 1t SuperFerment after adding the yeast to the wort. OG 23°P (1.096).
• Fermented at 75°F.
• At 24 hours - no fermentation - added ½lb beet sugar (dry). At 48 hours, added ½lb beet sugar dissolved in water and ½t SuperFerment. At 72 hours, added ½lb organic cane sugar, ¼lb organic brown cane sugar, and ½t SuperFerment.
• See notes under #3 for blending and kegging.

• 10.0lb Simpsons Chocolate Malt
• 7.8AAU Palisade pellet hop (alpha 8.1%) = (0.8oz) (60 minutes)
• 4.9AAU Palisade pellet hop (alpha 8.1%) = (0.5oz) (15 minutes)
• 1.8AAU Cluster pellet hop (alpha 7.5%) = (0.2oz) (15 minutes)
• 2.9AAU Palisade pellet hop (alpha 8.1%) = (0.3oz) (5 minutes)
• 1.4AAU Cluster pellet hop (alpha 7.5%) = (0.15oz) (5 minutes)
• Fermentis Safale US-05 American Ale dry yeast

• OG 1.115
• Color 2060 SRM
• IBU 81
• FG 1.024
• Alcohol 12.0% abv

• ¼t Super Irish Moss (powder) instead of the usual Irish Moss
• 4.5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• This is part of a group of two brews - one for each of two different Chocolate malts. These brews are both made with the chocolate malt only - and intended to be used for blending, and also treatments like cacao nibs
• Mashed (actually Steeped) at 160°F for 1 hour. Iodine check showed no starch remaining. Crush was fairly fine, but no stuck mash as I had with the other Chocolate batch. I did *not* use the showercap in the mash tun.
• Boiled then chilled to 85°F.
• Used 1t GoFerm when rehydrating yeast. Added 1t SuperFerment after adding the yeast to the wort. OG 22°P (1.092).
• Fermented at 75°F.
• At 24 hours - no fermentation - added ½lb beet sugar (dry). At 48 hours, added ½lb beet sugar dissolved in water and ½t SuperFerment. At 72 hours, added ½lb organic cane sugar, ¼lb organic brown cane sugar, and ½t SuperFerment.
• See notes under #3 for blending and kegging.

• 12.0lb Cargill Pale 2-Row Malt
• 6.5AAU Summit pellet hop (alpha 18.1%) = (0.3oz) (60 minutes)
• 6.5AAU Summit pellet hop (alpha 18.1%) = (0.3oz) (15 minutes)
• 8.7AAU Summit pellet hop (alpha 18.1%) = (0.4oz) (5 minutes)
• Fermentis Safale US-05 American Ale dry yeast

• OG 1.104
• Color 8 SRM
• IBU 51
• FG 1.021
• Alcohol 10.8% abv

• ¼t Super Irish Moss (powder) instead of the usual Irish Moss
• 6 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• This is part of the group of two Chocolate malt brews brewed earlier this month. This beer is intended to be used for blending with the other two to find the best ratio.
• Mashed at 152°F for 1 hour. Iodine check showed no starch remaining.
• Boiled (at brew day at Chuck and Sara's house), adding ½t WYeast Yeast Nutrient 15 minutes before flameout, then chilled to 75°F.
• Used 1t GoFerm when rehydrating yeast. OG 23.5°P (1.099).
• Fermented at 75°F.
• Tested various blendings of #1, #2, and #3 batches. 2 November 2011 - kegged blend of 1½ gallons #1, 1½ gallons #2, and 2 gallons #3, pressurized to 30psi through liquid port.
  Blends tested:
• Blend #1: 30oz Chocoholic#3, 10oz #1, 10oz #2, 2oz cacao nibs boiled in 4oz water then filtered, 2oz dry cacao nibs, 3oz brown sugar, 1t vanilla paste, 1 cinnamon stick - left for 2 weeks then filtered and racked 10/29/2011
• Blend #2: 20oz Chocoholic#3, 20oz #1, 20oz #2, 4oz brown sugar - left for 2 weeks then filtered and racked 10/29/2011
• Blend #3: 17oz Chocoholic#3, 26oz #1, 17oz #2, 2oz dry cacao nibs, 4oz brown sugar, 1t cocoa paste - left for 2 weeks then filtered and racked 10/29/2011

• 12.0lb Cargill Pale 2-Row Malt
• 13AAU Summit pellet hop (alpha 18.1%) = (0.6oz) (60 minutes)
• 1.1AAU East Kent Golding pellet hop (alpha 4.5%) = (0.2oz) (15 minutes)
• 1.1AAU East Kent Golding pellet hop (alpha 4.5%) = (0.2oz) (5 minutes)
• 1.1AAU East Kent Golding pellet hop (alpha 4.5%) = (0.2oz) (Dry hop)
• Fermentis Safale US-04 English Ale dry yeast

• OG 1.062
• Color 5 SRM
• IBU 51
• FG 1.013
• Alcohol 6.4% abv

• ¼t Super Irish Moss (powder) instead of the usual Irish Moss
• 9 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• This beer is a substyle of ESB called "Golden" or "Summer" Bitter, made with pale malt only.
• Mashed at 152°F for 1 hour. Iodine check showed no starch remaining.
• Boiled, then chilled to 80°F.
• Used GoFerm when rehydrating yeast. OG 12.0°P (1.048).
• Fermented at 75°F.
• Day 10 - kegged with FG 1.016, added ¾c DME to prime keg for use as cask-conditioned ale served on hand pump.
• Day 16 - PSI is 9, dry hopped for serving 4 days later at Cajun Cafe beer festival (where the beer and the hand pump were big hits!).

• 5.0lb Briess Munich Malt
• 0.5lb Briess Caramel 40°L Malt
• 0.25lb Weyermann Carafa III Dehusked Malt
• 0.4AAU Summit pellet hop (alpha 18.1%) = (0.02oz - ½ gram) (60 minutes)
• 1.8AAU Tettnanger pellet hop (alpha 3.7%) = (0.4oz) (60 minutes)
• 1.3AAU Tettnanger pellet hop (alpha 3.7%) = (0.3oz) (15 minutes)
• 1.3AAU Tettnanger pellet hop (alpha 3.7%) = (0.3oz) (5 minutes)
• Fermentis Saflager S-23 VLB Berlin Lager dry yeast

• OG 1.053
• Color 82 SRM
• IBU 24
• FG 1.011
• Alcohol 5.4% abv

• ¼t Super Irish Moss (powder) instead of the usual Irish Moss
• 1.5t GoFerm yeast energizer for rehydration
• 5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Mashed at 146°F for an hour, then 152°F for 30 minutes.
• Standard process for boiling, and cooling, adding refrigerated water to dilute to correct volume. OG 14.75°P = 1.059.
• Fermented at 48°F.
• 7 Jan 2012 - kegged. Purged and pressured keg through liquid side after transfer. Pressured to 20lb. Gravity 1.033 - not done. Slight tartness.

• 6.0lb Northern Brewer White Sorghum Syrup
• 4.3AAU Summit pellet hop (alpha 18.1%) = (0.2oz) (60 minutes)
• 5.4AAU Summit pellet hop (alpha 18.1%) = (0.25oz) (15 minutes)
• 2.2AAU Summit pellet hop (alpha 18.1%) = (0.1oz) (5 minutes)
• Fermentis Safale US-05 American Ale dry yeast

• OG 1.051
• Color 4 SRM
• IBU 36
• FG 1.011
• Alcohol 5.2% abv

• ¼t Super Irish Moss (powder) instead of the usual Irish Moss
• 1.5t GoFerm yeast energizer for yeast rehydration
• 4.5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Added extract while heating for boil.
• Standard process for boiling, and cooling. OG 13.75°P = 1.055.
• Fermented at 75°F.

• 5.5 gallons Maris Otter wort from Swamphead
• 21.7AAU Summit pellet hop (alpha 18.1%) = (1.0oz) (60 minutes)
• 3.5AAU Cascade pellet hop (alpha 5.8%) = (0.5oz) (20 minutes)
• 3.5AAU Cascade pellet hop (alpha 5.8%) = (0.5oz) (5 minutes)
• White Labs WLP001 California Ale yeast (2 vials)
• Fermentis Safale US-05 American Ale dry yeast

• OG 1.106
• Color 16 SRM
• IBU 84
• FG 1.020
• Alcohol 11.3% abv

• 1.5t GoFerm yeast energizer for yeast rehydration
• Using StarSan for sanitation
• Swamphead (Gainesville, FL) made a 5 or 10 barrel batch of wort that was intended to be around 1.080. I received 5.5 gallons of this diluted Liquid Malt Extract at 204°F (with significant hot break) at 23.5°P (1.099).
• Standard process for boiling, and cooling, done with 10-15 other batches (from same wort, but with different steeped grain and hop regimens) in Swamphead's parking lot. Boiled down to just under 4 gallons with a gravity of 31.5°P (1.136).
• Pitched both WLP001 vials of yeast, and left carboy overnight in Swamphead warehouse. Next day, almost no fermentation activity, so added 1t WYeast yeast nutrient, and when stirred in, sigificant CO₂ was produced. Next day, still very minor visible activity, so added a packet of rehydrated US-05, along with ½ gallon of water (bringing total volume up to 4 gallons and starting gravity to about 1.119) and 1t WYeast yeast nutrient. Next day had good fermentation. Fermented at 75°F.
• Day 16 - racked - SG 1.031
• Kegged 4/3/2012 - FG 1.022.

• 4.0lb Cargill Pale 2-row Malt
• 3.0lb Carlson Flaked Wheat
• 0.125lb rice hulls
• 1.5AAU Styrian Golding pellet hop (alpha 4.9%) = (0.25oz) (60 minutes)
• Fermentis Safale US-05 dry yeast
• WYeast 3278 Belgian Lambic Blend yeast activator
• 5lb fresh cranberries (see notes), frozen and vodka dipped

• OG 1.060
• Color 5 SRM
• IBU 9
• FG 1.009
• Alcohol 6.7% abv

• Fresh cranberries were frozen and vodka dipped
• ¼t Super Irish Moss (powder) instead of the usual Irish Moss
• 4oz light oak chips, vodka dipped
• 5 gallons bottled Publix Drinking water
• Using StarSan for sanitation
• Mashed at 152°F for 1 hour
• Boiled for 60 minutes then chilled to 80°F. OG 1.061
• Fermented with US-05 at 72°F
• Day 7 - Primary fermentation done, racked onto cranberries, wood chips, and WYeast Lambic Blend
• 4 November 2012 - siphoned off of fruit and wood, kegged after approximately 9 months in the fermenter, pressurized to 30psi

• 10.0lb Cargill Pale 2-row Malt
• 2.0lb Cargill Unmalted Wheat
• 3.0lb Weyermann Light/Pale Wheat malt
• 3.6AAU Hallertauer pellet hop (alpha 4.6%) = (0.7oz) (60 minutes)
• Fermentis Safale US-05 dry yeast
• WYeast 3278 Belgian Lambic Blend yeast activator

• OG 1.056
• Color 4 SRM
• IBU 10
• FG 1.014
• Alcohol 5.5% abv

• ¼t Super Irish Moss (powder) instead of the usual Irish Moss
• 9 gallons bottled Publix Drinking water
• Using StarSan for sanitation
• Mashed at 152°F for 1 hour.
• Boiled for 60 minutes then chilled to 80°F. OG 1.051.
• Fermented with US-05 at 72°F.
• Day 38 (5/26/2012) - Transferred to 5 gallon oak barrel that had been used for the previous Lambic batch, pitched Lambic Blend. FG Fermenter 1=1.007, Fermenter 2=1.009
• 4/17/2013 - transferred from oak barrel to corny keg.

• 3.5lb Cargill Pale 2-row Malt
• 1.0lb Rice Flakes
• 0.75lb Flaked Maize
• 0.25lb Rice Syrup Solids
• 1.6AAU Tettnanger pellet hop (alpha 4.5%) = (0.3oz) (60 minutes)
• Fermentis Saflager S-23 Berlin Lager dry yeast

• OG 1.049
• Color 2 SRM
• IBU 11
• FG 1.011
• Alcohol 5.0% abv

• ¼t Super Irish Moss (powder) instead of the usual Irish Moss
• 5 gallons bottled Publix Drinking water
• Using StarSan for sanitation
• Mashed at 148°F for 4 hours (adding Amylaze Enzymes and also doing a decoction to get full conversion)
• Boiled for 60 minutes then chilled to 80°F. OG ?????.
• Fermented at 48°F.

• 2.5lb Cargill Pale 2-row Malt
• 2.5lb Weyermann Light/Pale Wheat Malt
• 1.7AAU Hallertauer pellet hop (alpha 4.6%) = (0.3oz) (60 minutes)
• WYeast 5335 Lactobacillus culture
• Fermentis Safale US-05 dry yeast

• OG 1.045
• Color 3 SRM
• IBU 10
• FG 1.010
• Alcohol 4.6% abv

• ¼t Super Irish Moss (powder) instead of the usual Irish Moss
• 0.5oz sea salt added in last 10 minutes of boil
• 0.5oz cracked whole coriander added in last 10 minutes of boil
• 5 gallons bottled Publix Drinking water
• Using StarSan for sanitation
• Mashed at 152°F for 1 hour.
• Sparged and lautered into boil pot, allowed to cool naturally to 80°F, then added Lactobacillus and put in garage.
• Day 3 - Boiled for 60 minutes (adding salt and coriander for last 10 minutes) then chilled to 80°F. OG 1.040.
• Fermented with US-05 at 72°F.
• Day 24 (5/26/2012) - kegged and pressurized. FG 4.0°P = 1.001 after calculation adjustment for fermentation

• 3.5lb Cargill Pale 2-row Malt
• 1.0lb OIO (G&P) Rice Flakes
• 0.75lb OIO (G&P) Corn Flakes
• 0.25lb Rice Extract
• 1.6AAU Tettnanger pellet hop (alpha 4.5%) = (0.3oz) (60 minutes)
• Fermentis Saflager S-23 VLB Berlin Lager

• OG 1.049
• Color 2 SRM
• IBU 11
• FG 1.011
• Alcohol 5.0% abv

• ¾t powdered Amalase Enzyme added to mash water
• ¼t Super Irish Moss (powder) instead of the usual Irish Moss
• 5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Mashed at 148°F for 1 hour.
• Boiled then chilled to 80°F. OG 1.048.
• Fermented at 50°F.
• 23 September 2012 - kegged and pressurized. FG 1.008

• 12.5lb Cargill Pale 2-row Malt
• 12.5lb Cargill Europils Malt
• 16.3AAU Summit pellet hop (alpha 18.1%) = (0.75oz) (60 minutes)
• Also used 24 different hops (one for each sub-batch) for flavor/aroma - see below for details
• Fermentis Safale US-05 (US-56) American Ale (3 packets)

• OG 1.054
• Color 4 SRM
• IBU 24
• FG 1.012
• Alcohol 5.5% abv

• ¼t Super Irish Moss (powder) instead of the usual Irish Moss
• 16 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Mashed at 152°F for 1 hour.
• Boiled then chilled to 80°F. OG 1.054
• Fermented at 74°F.
• After a couple of weeks, when primary fermentation had completed, I added the 24 different hops into 24 2L Mountain Dew bottles. I created a hop tea for each of the 24 hops separately with this process: Boil 16oz water, Add 4g hops and reduce heat to Medium, Boil 10 minutes, Add 4g hops and raise heat to Medium High, Boil 5 minutes
• Into the 9 gallons remaining of the beer, I added a packet of rehydrated Safale 05 and ¾c turbinado sugar for priming. Then in each 2L (67oz) Mountain Dew bottle, I put the remaining liquid (strained) hop tea (about 8oz) and topped up the bottle to the top of the label (about 54oz total) with the beer.
• Beer carbonated well in all 24 bottles, with the need to release the pressure twice. Final beer bottle is very firm and well carbonated.
• Hop varieties used: Ahtanum, Cascade, Centennial, Chinook, Cluster, Columbus, Crystal, East Kent Goldings, Fuggles, Hallertau, Hallertau Mittelfruh, Liberty, Northern Brewer, Nugget, Palisade, Saaz, Santiam, Spalt (German), Styrian Goldings, Summit, Tettnanger, Warrior, Willamette, Yakima Magnum

• 5lb Weyermann Beechwood Smoked Malt
• 0.5lb Briess Vienna Malt
• 0.5lb Weyermann Melanoidin Malt
• 0.5lb Briess Munich 20°L Malt
• 0.25lb Weyermann Caramunich I Malt
• 3.2AAU Tettnanger pellet hop (alpha 4.4%) = (0.6oz) (60 minutes)
• Fermentis Saflager S-23 VLB Berlin Lager

• OG 1.057
• Color 16 SRM
• IBU 20
• FG 1.012
• Alcohol 5.8% abv

• ¼t Super Irish Moss (powder) instead of the usual Irish Moss
• 5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Mashed at 152°F for 1 hour.
• Boiled then chilled to 80°F. OG 1.058 (14.5°P).
• Fermented at 48°F.
• Day 17 (12/8/2012) - Fermentation is complete (that Go-Ferm sure does work nicely with lager yeast!). Removed from fermentation refrigerator to room temperature to let temperature rise slowly and to get a diacetyl rest.
• 1/6/2013 - Kegged and PSI to 30, FG 1.014.

• 6lb Cargill Europils Malt
• 1.0lb Briess Caramel 80 Malt
• 0.5lb Briess Caramel 40 Malt
• 0.25lb Simpsons Roasted Barley
• 0.25lb Weyermann Carafa III Malt
• 0.25lb Weyermann Chocolate Rye Malt
• 0.25lb Dingemans Special B Malt
• 5.6AAU Willamette pellet hop (alpha 4.7%) = (1.0oz) (60 minutes)
• Danstar Nottingham dry yeast

• OG 1.072
• Color 156 SRM
• IBU 32
• FG 1.015
• Alcohol 7.4% abv

• ¼t Super Irish Moss (powder) instead of the usual Irish Moss
• 5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Mashed at 152°F for 1 hour.
• Boil volume seemed low, gravity was 12°P (also low), checked recipe - OK. After 45 minutes of boil, I found that I had used one less gallon of sparge water than needed, so I heated 1 gallon of water and did a second batch sparge. Also dropped salt shaker in this sparge water, but removed quickly - no salt taste detectable. The second sparge gave me an additional 5°P. Added to the (still working) boil at 75 minutes into the boil. Left hops in, returned to a boil, boiled another 20 minutes. Total boil time was 105 minutes.
• Chilled to 80°F. OG 1.070 (17.5°P).
• Fermented at 72°F.
• 1/6/2013 - Kegged and PSI to 30, FG 1.019.

• 4.0lb Weyermann Dark Munich Malt
• 4.0lb Weyermann Vienna Malt
• 3.4AAU Hallertau pellet hop (alpha 3.8%) = (0.7oz) (60 minutes)
• 1.2AAU Spalt pellet hop (alpha 3.9%) = (0.25oz) (60 minutes)
• Fermentis Saflager S-23 VLB Berlin Lager dry yeast

• OG 1.070
• Color 26 SRM
• IBU 25
• FG 1.015
• Alcohol 7.2% abv

• 5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Note - back to using real Irish Moss - I was not getting the quality hot break from the 'Super Irish Moss'.
• Double decoction mash:
• Heated 2.5gal water to 130°F, added grist, adjusted temperature to 122°F with room temperature water. 15 minute rest.
• For first (thick) decoction: removed half of grain (no need to strain - just scoop and drain quickly) to a pot, raised grain temperature over lowest heat to 155°F (about 6-7 minutes), stirring constantly. Held at 155°F for 5 minutes.
• Added a small amount of sparge water to decoction - it was too thick.
• Raised decoction temperature to boiling slowly (just above lowest heat) - about 12 minutes, stirring constantly. Held at boil for 5 minutes.
• Added first decoction back to main mash, temperature about 137°F, boiled remaining sparge water (reserving ½gal), added to mash to get 155°F. 15 minute rest.
• Checked iodine - mash is fully converted.
• Drained 1.5gal of liquid into a pot for second (thin) decoction. Boiled 45 minutes until volume was 1gal, then returned decoction to main mash.
• Mash temp 160°F - heated remaining ½gal of sparge water to boiling and added to mash to get temperature of 167°F. 10 minute rest.
• Very slow lauter into boil pot. When done, I had collected 3½gal wort at 1.064 (16°P). Remaining grain had some cheesy gummy stuff on the top of it - probably hot break from the second decoction.
• then:
• Boiled for 90 minutes, adding hops with 60 remaining.
• Chilled to 80°F, then added a gallon of chilled water. OG: 1.070 (17.5°P).
• Fermented at 48°F.
• Day 64 (2/11/2013) - Kegged and PSI to 30 to seal keg. 3 gallon keg almost full with about 2.5 gallons of beer. FG 1.019.

• 5.0lb Cargill Euro Pils Malt
• 2.0lb DeWolf-Cosyns Munich Malt
• 0.5lb DeWolf-Cosyns Biscuit Malt
• 0.5lb DeWolf-Cosyns Special B Malt
• 0.5lb Briess Caramel 60 Malt
• 0.5lb Briess Caramel 90 Malt
• 0.25lb Briess Special Roast Malt
• 0.25lb Fawcett Pale Chocolate Malt
• 4.3AAU Summit pellet hop (alpha 18.1%) = (0.2oz) (60 minutes)
• 0.5AAU Tettnanger pellet hop (alpha 4.5%) = (0.1oz) (30 minutes)
• 0.6AAU UK Fuggles pellet hop (alpha 4.7%) = (0.1oz) (15 minutes)
• Fermentis Safale US-05 dry yeast

• OG 1.080
• Color 79 SRM
• IBU 26
• FG 1.017
• Alcohol 8.2% abv

• 8 cracked green cardamom pods (5 minutes)
• 1 stick cinnamon (5 minutes)
• ¼t allspice (at flameout)
• ¼t nutmeg (at flameout)
• 2t vanilla bean paste (at flameout)
• 5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Boiled for 60 minutes, adding spices with 5 minutes of boil left, and at flameout.
• Chilled to 80°F. OG: 1.073 (18.25°P).
• Fermented at 74°F.
• Kegged 2/10/2013, PSI to 30 to seal. Almost full 2.5 gallon keg. FG 1.016.

• 6.0lb Cargill Euro Pils Malt
• 0.25lb Briess Munich 20 Malt
• 0.25lb Weyermann Dehusked Carafe III® Malt
• 1.4AAU Saaz pellet hop (alpha 3.9%) = (0.3oz) (60 minutes)
• 0.9AAU Saaz pellet hop (alpha 3.9%) = (0.2oz) (20 minutes)
• Fermentis Saflager S-23 VLB Berlin Lager dry yeast

• OG 1.056
• Color 45 SRM
• IBU 13
• FG 1.012
• Alcohol 5.7% abv

• 5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Stuck mash. Turns out that I had forgotten to put the filter screen into the mash tun. I transferred the mash to the boil kettle, put the screen in, transferred the mash back to the mash tun, and everything was good. This was a smaller mash (total 2.5 gallons) in the 5 gallon mash tun, and it lost several degrees over the hour of mashing, whereas most mashes (particularly those that fill the mash tun) retain the starting temperature throughout the mash.
• Boiled for 60 minutes.
• Chilled to 80°F, then added a quart of chilled water to the 1.062 (15.5°P) boiled wort. OG: 1.052 (13°P).
• Fermented at 48°F.
• 4/21/2013 - kegged, pressured to 35 psi. FG 1.010.

• 3.5lb Weyermann Oak Smoked Wheat Malt
• 0.5lb Rice hulls
• 2.7AAU Tettnanger pellet hop (alpha 4.5%) = (0.5oz) (90 minutes)
• 1.1AAU Lublin pellet hop (alpha 3.5%) = (0.25oz) (30 minutes)
• Fermentis Safale US-05 dry yeast

• OG 1.030
• Color 3 SRM
• IBU 26
• FG 1.007
• Alcohol 3.1% abv

• 5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Multi-step infusion mash: 30 minutes at 100°F, 30 minutes at 125°F, 10 minutes at 150°F, 30 minutes at 158°F, 15 minutes at 167°F.
• Boiled for 90 minutes.
• Chilled to 80°F, OG 1.031, Fermented at 74°F.
• 4/21/2013 - kegged, pressured to 35 psi. FG 1.009.

• 5.0lb Rahr Pale Ale Malt
• 2.0lb Briess Munich 10 Malt
• 4.62lb Tupelo honey
• 5.5AAU Centennial pellet hop (alpha 9.2%) = (0.5oz) (60 minutes)
• 4.7AAU Hersbrucker pellet hop (alpha 3.9%) = (1.0oz) (20 minutes)
• 3.7AAU Hallertauer Mittelfruh pellet hop (alpha 4.4%) = (0.7oz) (20 minutes)
• 6.8AAU Glacier pellet hop (alpha 5.7%) = (1.0oz) (5 minutes)
• 2.4AAU Crystal pellet hop (alpha 2.8%) = (0.7oz) (5 minutes)
• 14.1AAU Simcoe whole cone hop (alpha 14.1%) = (1.0oz) (dry hop)
• Fermentis Safale US-05 dry yeast

• OG 1.109
• Color 15 SRM
• IBU 76 (BuildABeer shows 54, but I recalculated by removing the honey which was added at flameout)
• FG 1.022
• Alcohol 11.3% abv

• 5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• This recipe resembles Bells Hopslam. I had researched and found that they use six hops: Centennial, Hersbrucker, Vanguard, Glacier and Crystal (all in the kettle) and Simcoe for dry hopping, and a "solid dollop of honey". Hopslam specs: 10% abv, 70 IBU, 1.087 OG. I was not able to find Vanguard hops, so I substituted Hallertau Mittelfruh which is a parent of Vanguard. I also was intending to put in 3lb honey, but got a little crazy while measuring, ending up with 50% more at 4.62lb, which bumped up the OG from 1.091 to 1.109, and the abv from 9.4 to 11.3. Oh well! Honey was 2.44lb Tupelo and 2.18lg Wildflower.
• Standard mash at 154°F.
• Boiled for 60 minutes, adding honey at flameout.
• Chilled to 80°F.
• Fermented at 62°F. OG 24°P (1.101).
• 4/21/2013 - Dry hopped with submersible hop bag with about 12oz glass marbles - looks like a good weight.
• 4/26/2013 - Removed dry hops, kegged, pressured to 35psi. FG 1.025.
• Tasting notes - the honey flavor is prominent, and the hop flavor and aroma are subdued. Maybe enter this as a braggot as it is, and then do some hop tea to spike the remaining beer to give it a stronger hop presence.

• 3.0lb Briess Sparkling Amber DME
• 1.26lb Muntons Light DME
• 1.2lb Muntons Extra Light DME
• 8.7AAU Centennial pellet hop (alpha 18.1%) = (0.4oz) (60 minutes)
• 1.4AAU Willamette pellet hop (alpha 4.7%) = (0.25oz) (40 minutes)
• 1.8AAU Cascade pellet hop (alpha 6.1%) = (0.25oz) (30 minutes)
• 3.8AAU Calypso pellet hop (alpha 12.8%) = (0.25oz) (20 minutes)
• 5.4AAU Summit pellet hop (alpha 18.1%) = (0.25oz) (5 minutes)
• 3.3AAU Cascade pellet hop (alpha 5.5%) = (0.5oz) (5 minutes)
• 15.6AAU Citra whole hop (alpha 15.6%) = (1.0oz) (dry hop)
• Fermentis Safale US-05 dry yeast

• OG 1.075
• Color 13 SRM
• IBU 85
• FG 1.016
• Alcohol 7.7% abv

• 4 gallons bottled Walmart Distilled water
• Using StarSan for sanitation
• Caroline's original recipe, and she was the brewer.
• Boiled for 60 minutes with DME added at beginning of boil.
• Chilled to 80°F.
• Fermented at 74°F.
• Dry hopped with a submersible bag (weighted with 8oz vodka-sterilized glass marbles - not quite enough) 4/11-4/16/2013.
• Kegged 4/16/13, FG 1.020.

• 3.0lb Muntons Wheat DME
• 1.0lb Briess CBW Golden Light DME
• 2.6AAU Liberty pellet hop (alpha 4.3%) = (0.5oz) (60 minutes)
• 0.9AAU Spalt pellet hop (alpha 3.9%) = (0.2oz) (15 minutes)
• 0.5AAU Saaz pellet hop (alpha 3.9%) = (0.1oz) (5 minutes)
• Wyeast 1007 German Ale (alt) yeast

• OG 1.054
• Color 3 SRM
• IBU 20
• FG 1.012
• Alcohol 5.5% abv

• 4 gallons bottled Walmart Distilled water
• Using StarSan for sanitation
• Caroline's original recipe, and she was the brewer at a Special Hoperations event at Southern Brewing. This was a women-only brew day, with the idea that the beers could be submitted to the Queen Of Beer competition in California.
• Boiled for 60 minutes with DME added at beginning of boil.
• Chilled to 85°F.
• Fermented at 74°F.
• 6/23/2013 - racked about half from the carboy to a keg to carbonate for a competition. FG 1.014.

• 9.0lb Rahr Pale Ale Malt
• 1.0lb Cargill Pilsner Malt
• 2.0lb Briess Munich 10 Malt
• 2.0lb Briess Wheat Flakes
• 3.0lb Weyermann Light/Pale Wheat
• 2.1AAU Lublin pellet hop (alpha 3.5%) = (0.5oz) (60 minutes)
• 1.0AAU Liberty pellet hop (alpha 4.3%) = (0.2oz) (60 minutes)
• 0.5AAU Tettnanger pellet hop (alpha 4.5%) = (0.1oz) (60 minutes)
• Wyeast 3278 Belgian Lambic Blend yeast

• OG 1.056
• Color 3 SRM
• IBU 10
• FG 1.014
• Alcohol 5.5% abv

• 12 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Standard mash at 152°F using both 5-gal and 2-gal mash tuns.
• Boiled for 90 minutes, preboil gravity 1.044, boiled to 1.056.
• Chilled to 80°F.
• Made a yeast starter after smacking the yeast pack 12 hours earlier. Starter was 2oz light DME in 16oz water (1.040). This was for larger batch size, as well as making it easy to split the yeast into two carboys.
• Fermented at 72°F in a 5-gal and a 4-gal fermenter.
• Blending this (1 year), plus last years (2 year) and the previous years (3 year) lambic: Notes - 3 year provided smooth and fruity notes, 2 year provides more sourness, 1 year provides more funk, mineral, barnyard. For the First Coast cup, the blend was 50% 3 year, 35% 2 year, 15% 1 year.

• 6.0lb Crisp EuroPils Malt
• 2.0lb Weyermann Vienna Malt
• 2.0lb Briess Munich 10 Malt
• 0.5lb Castle Special B Malt
• 0.5lb Briess Caramel 60 Malt
• 0.5lb Briess Caramel 80 Malt
• 0.5lb Briess Caramel 120 Malt
• 0.5lb Weyermann Melanoidin Malt
• 5.7AAU Summit pellet hop (alpha 18.5%) = (0.25oz) (60 minutes)
• Fermentis Saflager W--34/70 Weihenstephan Lager dry yeast

• OG 1.106
• Color 80 SRM
• IBU 25
• FG 1.022
• Alcohol 11.0% abv

• 5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Standard mash at 149°F.
• Boiled for 70 minutes to get gravity 24°P (1.101).
• Chilled to 80°F.
• Pitched rehydrated yeast (using GoFerm) and put in refrigerator to ferment at 48°F.
• 6/9/2013 - Racked to four 2-liter Mountain Dew bottles (filled to top of label) and put in freezer. FG 1.033. Removed from freezer when a hard slush and poured off liquid. Produced about 60oz of Eisbock. Saved the remaining ice and thawed it, then carbonated as Traditional bock.

• 4.0lb Crisp EuroPils Malt
• 3.0lb Weyermann Vienna Malt
• 2.0lb Briess Munich 10 Malt
• 0.5lb Castle Special B Malt
• 0.5lb Briess Caramel 60 Malt
• 0.5lb Briess Caramel 80 Malt
• 0.5lb Briess Caramel 120 Malt
• 11.4AAU Summit pellet hop (alpha 18.5%) = (0.5oz) (60 minutes)
• 0.3AAU UK Fuggles pellet hop (alpha 4.7%) = (0.05oz) (30 minutes)
• Danstar Windsor dry yeast

• OG 1.094
• Color 76 SRM
• IBU 56
• FG 1.023
• Alcohol 9.2% abv

• 5.5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Standard mash at 154°F.
• Standard boil, chilled to 80°F.
• Pitched rehydrated yeast (using GoFerm) and fermented at 76°F. OG 20.25°P (1.085)
• 6/9/2013 - Kegged and PSI to 35. Added 2oz light oak chips that had been soaking in Jack Daniels for a week. FG 1.030.

• 2.25lb Cargill Pale 2-row Malt
• 4.6lb Weyermann Vienna Malt
• 1.25lb Briess Munich 10 Malt
• 0.5lb Castle Special B Malt
• 1.0lb Briess Caramel 60 Malt
• 1.0lb Briess Caramel 80 Malt
• 1.0lb Briess Caramel 120 Malt
• 0.5lb Weyermann Melanoidin Malt
• 5.7AAU Summit pellet hop (alpha 18.5%) = (0.5oz) (60 minutes)
• Fermentis Saflager W-34/70 Weihenstephan Lager dry yeast

• OG 1.102
• Color 127 SRM
• IBU 25
• FG 1.021
• Alcohol 10.6% abv

• 5.5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Standard mash at 154°F.
• Standard boil, chilled to 80°F.
• Pitched rehydrated yeast (using GoFerm) and fermented at 48°F. OG 23°P (1.097)
• Kegged 7/23/2013. FG 1.032.

• 8lb Rahr Pale Ale Malt
• 0.5lb Briess Caramel 120 Malt
• 0.5lb Castle Special B Malt
• 0.5lb Weyermann Melanoidin Malt
• 0.25lb Weyermann Dehusked Carafa III Malt
• 0.5lb Simpsons Roasted Barley
• 0.25lb Weyermann Chocolate Rye
• 0.875lb Fawcett Pale Chocolate Malt
• 7.7AAU Calypso pellet hop (alpha 12.8%) = (0.5oz) (60 minutes)
• 2.2AAU Summit pellet hop (alpha 18.5%) = (0.1oz) (20 minutes)
• 2.7AAU Ahtanum pellet hop (alpha 4.5%) = (0.5oz) (20 minutes)
• 4.5AAU Cluster pellet hop (alpha 7.5%) = (0.5oz) (20 minutes)
• 5.1AAU Santiam pellet hop (alpha 6.1%) = (0.7oz) (20 minutes)
• 3.1AAU Calypso pellet hop (alpha 12.8%) = (0.2oz) (5 minutes)
• Fermentis Safale US-05 American Ale dry yeast

• OG 1.113
• Color 321 SRM
• IBU 99
• FG 1.023
• Alcohol 11.8% abv

• 5.5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Standard mash at 154°F.
• Standard boil, chilled to 80°F.
• Pitched rehydrated yeast (using GoFerm) and fermented at 76°F. OG 1.093
• Kegged 9/7/2013 - FG 1.034

• 8lb Briess Pale Ale Malt
• 1lb Honey
• 9.3AAU Warrior pellet hop (alpha 17.2%) = (0.45oz) (60 minutes)
• 5.4AAU Columbus pellet hop (alpha 15%) = (0.3oz) (20 minutes)
• 1.1AAU Centennial pellet hop (alpha 9.2%) = (0.1oz) (20 minutes)
• 0.9AAU Cluster pellet hop (alpha 7.5%) = (0.1oz) (20 minutes)
• 1.8AAU Palisade pellet hop (alpha 7.6%) = (0.2oz) (5 minutes)
• 0.8AAU Ahtanum pellet hop (alpha 4.5%) = (0.15oz) (5 minutes)
• 1.1AAU Cascade pellet hop (alpha 6.1%) = (0.15oz) (5 minutes)
• 13AAU Chinook whole hop (alpha 13%) = (1.0oz) (dry hop)
• Fermentis Safale US-05 American Ale dry yeast

• OG 1.078
• Color 10 SRM
• IBU 78
• FG 1.016
• Alcohol 8.0% abv

• 5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Made at Palm Harbor House Of Beer brew day - same recipe, both as all-extract and all-grain, for educational purposes.
• Standard mash at 152°F.
• Standard boil, chilled to 68°F.
• Used Webbs (Orlando, FL) Holly Honey
• Pitched rehydrated yeast (using GoFerm) and fermented at 76°F. OG 1.075
• Kegged 7/24/2013 - FG 1.008

• 5lb Muntons Light DME
• 1lb Webb's Holly Honey
• 9.3AAU Warrior pellet hop (alpha 17.2%) = (0.45oz) (60 minutes)
• 5.4AAU Columbus pellet hop (alpha 15%) = (0.3oz) (20 minutes)
• 1.1AAU Centennial pellet hop (alpha 9.2%) = (0.1oz) (20 minutes)
• 0.9AAU Cluster pellet hop (alpha 7.5%) = (0.1oz) (20 minutes)
• 1.8AAU Palisade pellet hop (alpha 7.6%) = (0.2oz) (5 minutes)
• 0.8AAU Ahtanum pellet hop (alpha 4.5%) = (0.15oz) (5 minutes)
• 1.1AAU Cascade pellet hop (alpha 6.1%) = (0.15oz) (5 minutes)
• 13AAU Chinook whole hop (alpha 13%) = (1.0oz) (dry hop)
• Fermentis Safale US-05 American Ale dry yeast

• OG 1.078
• Color 7 SRM
• IBU 78
• FG 1.016
• Alcohol 8.0% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Made at Palm Harbor House Of Beer brew day - same recipe, both as all-extract and all-grain, for educational purposes.
• Standard boil, chilled to 68°F.
• Pitched rehydrated yeast (using GoFerm) and fermented at 76°F. OG 1.077
• Kegged 7/24/2013 - FG 1.014

• 3 gallons Apple Juice
• 8lb Honey
• Lalvin ICV D-47 dry yeast

• OG 1.109
• Color 12 SRM
• IBU 0
• FG 1.022
• Alcohol 11.3% abv

• Using StarSan for sanitation
• No heating, aerated by shaking Sams Club Members Mark Apple Juice vigorously in bottles then adding to fermenter. Added some apple juice to the honey (Webbs Holly and Wildflower, half each) and shook to dissolve then added to fermenter.
• 1.117 OG, fermented at 76°F
• Added 1t Go-Ferm Protect before rehydrating yeast.
• Added 2½t Super Ferment in (½t each time) at 0(1t), 24(¾t) and 48(¾t) hours.
• 9/22/2013 - kegged and pressured to 30psi. FG 1.005. Quite dry, and with some alcohol that needs to mellow.

• 3 gallons Apple Juice
• Fermentis Red Star Montrachet dry yeast

• OG 1.047
• Color 10 SRM
• IBU 0
• FG 1.009
• Alcohol 4.9% abv

• Using StarSan for sanitation
• No heating, aerated by shaking Sams Club Members Mark Apple Juice vigorously in bottles then adding to fermenter.
• 1.045 OG, fermented at 76°F
• Added 1t Go-Ferm Protect before rehydrating yeast.
• Added 2½t Super Ferment in (½t each time) at 0(1t), 24(¾t) and 48(¾t) hours.
• Day 54 - kegged and pressurized to 30psi. FG 1.003

• 4.5lb Weyermann Pilsner Malt
• 0.75lb Weyermann Caramunich I
• 5AAU Lublin pellet hop (alpha 3.5%) = (1.2oz) (60 minutes)
• 1.7AAU Lublin pellet hop (alpha 3.5%) = (0.4oz) (20 minutes)
• 0.8AAU Lublin pellet hop (alpha 3.5%) = (0.2oz) (5 minutes)
• Fermentis Safale US-05 American Ale dry yeast

• OG 1.054
• Color 15 SRM
• IBU 50
• FG 1.012
• Alcohol 5.5% abv

• ½t Gypsum (1/3 into mash, 2/3 into sparge)
• 4.5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Calculated gypsum (CaSO4) to provide about 70ppm Sulfate to enhance hop bittering and crispness.
• Standard mash at 152°F.
• Standard boil, chilled to 68°F.
• Pitched rehydrated yeast (using GoFerm) and fermented at 62°F. OG 1.046
• Day 20 - Kegged and pressurized to 30psi. FG 1.006.

• 6lb Briess 2-row Malt
• 3lb Briess Munich 10°L Malt
• 1lb Briess Victory Malt
• 0.5lb Briess Caramel 60°L Malt
• 0.5lb DeWolf-Cosyns Biscuit Malt
• 1lb Maple Syrup
• 1lb Honey
• 6.8AAU Bravo pellet hop (alpha 14.2%) = (0.4oz) (60 minutes)
• 1 vial WhiteLabs WLP 005 British Ale yeast
• 2 vials WhiteLabs WLP 002 English Ale yeast

• OG 1.113
• Color 39 SRM
• IBU 23
• FG 1.027
• Alcohol 11.2% abv

• 2 15-oz cans 100% Pure Pumpkin
• 1t powdered McCormick Pumpkin Pie Spice (½t at flameout, ½t after 1 week of fermentation)
• 5 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Standard mash at 154°F, stirred Pumpkin paste into mash water before adding the grain.
• Standard boil, added ½t Pumpkin Pie Spice at flameout, chilled to 74°F. Hot break was clumpy enough to mostly scoop off and toss.
• Pitched WLP005 yeast and fermented at 74°F. OG 1.090 (target was 1.092 before adding honey and maple syrup which is after primary fermentation). After 12 hours there was no visible sign of fermentation, so I added the two vials of WLP002. Note that all three vials, although well kept, were expired by about 5 months.
• On day 6, added maple syrup and another ½t Pumpkin Pie Spice.
• On day 12, added honey
• Kegged on day 49 (11/4/2013), FG 1.038. Great spice expression, nice maple, substantial residual sweetness will be nicely complimented by carbonation.

• 6.5lb Weyermann Pilsner Malt
• 0.8AAU Lublin pellet hop (alpha 3.5%) = (0.2oz) (60 minutes)
• 3.9AAU Hallertauer pellet hop (alpha 4.6%) = (0.7oz) (60 minutes)
• 0.6AAU Hallertauer pellet hop (alpha 4.6%) = (0.1oz) (20 minutes)
• 1.1AAU Hallertauer pellet hop (alpha 4.6%) = (0.2oz) (5 minutes)
• Fermentis Saflager S-23 VLB Berlin Lager dry yeast

• OG 1.056
• Color 3 SRM
• IBU 29
• FG 1.012
• Alcohol 5.7% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Standard mash at 150°F.
• Standard boil, chilled to 75°F.
• Rehydrated and pitched yeast and fermented at 48°F. OG 1.059.
• Kegged 1/20/2014 at 30psi, FG 1.012.

• 6lb Weyermann Pilsner Malt
• 2.8AAU Hallertauer pellet hop (alpha 4.6%) = (0.5oz) (60 minutes)
• 1.4AAU Hallertauer pellet hop (alpha 4.6%) = (0.25oz) (20 minutes)
• 1.4AAU Hallertauer pellet hop (alpha 4.6%) = (0.25oz) (5 minutes)
• Fermentis Saflager S-23 VLB Berlin Lager dry yeast

• OG 1.052
• Color 3 SRM
• IBU 22
• FG 1.011
• Alcohol 5.3% abv

• 4 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Brewed at Palm Harbor House Of Beer Brew Day
• Standard mash at 152°F.
• Standard boil, chilled to 70°F using the PHOB fountain water - it was a cool day (50's), fountain water 64°F.
• Due to competition support for Reggie for NFBL Big Bend Brewoff, the beer sat for about 10 minutes after flameout before starting to be chilled. Used the new pool pump - worked much faster and pumped higher volume than the submersible fountain pump.
• Rehydrated and pitched yeast and fermented at 50°F. OG 1.046.
• Kegged 3/12/2014 at 30psi, FG 1.011.

• 8lb Briess Pale Ale malt
• 1.2lb Briess Caramel 60L malt
• 1lb Oat flakes
• 10.2AAU Bravo pellet hop (alpha 14.2%) = (0.6oz) (60 minutes)
• White Labs WLP007 Dry English Ale yeast - 2 vials (expired)
• Danstar Nottingham dry yeast (expired)

• OG 1.083
• Color 30 SRM
• IBU 44
• FG 1.024
• Alcohol 7.7% abv

• 5.75 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• The intention was to make a gold colored Oatmeal Stout, but I couldn't find the CaraHell 10L malt when milling the grain, so I substituted Caramel 60L instead (expecting a more amber color).
• Intentionally thin mash (1.45qt/lb) to help with the oatmeal conversion.
• Standard boil, chilled to 80°F.
• Pitched both White Labs yeasts (expired), fermentation didn't start for 20 hours, so rehydrated and pitched the Nottingham (also expired) for a successful start of fermentation at 76°F. OG 1.075.
• Prepared cacao nibs by soaking 2oz in 4oz of vodka for a week. Prepared coffee by soaking 1c in 3c of water at 75° for 24 hours.
• Kegged 4/28/2014, FG 1.015, added strained cacao tincture and strained coffee. PSI to 30lb.
• After chilling, pressurizing, and tasting, made a second batch of cacao nibs tincture and coffee and added to keg on 5/2/2014.
• Results: color is amber, darker than desired because of C60 substitution for C10. Beer is very flavorful and tasty, but the coffee is slightly dominant - recommend to not add second batch of coffee. Also, the cacao chocolate is more in the background, recommend to add 4oz cacao soaked in 8oz vokda, and then taste and consider possibly adding more cacao.

• 2lb Briess Pilsen Light DME
• 2lb Briess Bavarian Wheat DME
• 1.7AAU Lublin pellet hop (alpha 3.5%) = (0.4oz) (60 minutes)
• White Labs WLP645 Brettanomyces Claussenii yeast
• White Labs WLP677 Lactobacillus Delbruecki culture
• Wyeast 5335 Lactobacillus culture

• OG 1.034
• Color 4 SRM
• IBU 7
• FG 1.002
• Alcohol 4.2% abv

• 6 gallons bottled Walmart Drinking water
• Using StarSan for sanitation
• Boiled water then removed from flame and added DME to dissolve.
• Standard boil, chilled to 80°F.
• Pitched yeast and bacteria cultures and fermented at 76°F. OG 1.040.
• Note - for a future batch, possibly add dextrin (or dextrin malt and a high mash temperature) to increase the starches for fermentation by the lactobacillus to increase the sourness, or alternatively, use a turbid mash?
• Kegged some time in August, while we were packing and loading the truck to move to Colorado.

• 10.0lb Dingemans Pilsner Malt
• 5.0lb Rahr Red Wheat
• 1.0lb Rice Hulls
• 2.1AAU Lublin pellet hop (alpha 3.5%) = (0.5oz) (60 minutes)
• Wyeast 3278 Belgian Lambic Blend yeast (2 packs)

• OG 1.057
• Color 7 SRM
• IBU 6
• FG 1.014
• Alcohol 5.6% abv

• 11 gallons (4-gallon jugs) Sams Club Members Mark water
• Using StarSan for sanitation
• Standard mash at 152°F using both 5-gal and 2-gal mash tuns. Mashing outside in Colorado, outside temp around 55°F. Mash temperature was stable over an hour (loss of 1°F). Started with 172°F water into mash tuns to preheat them, with water temperature at the target 166°F when adding the grain.
• Pre-boil gravity 1.046, boiled to 1.056. Boil took 3 hours - with 55°F temperature and a good breeze, my burner had trouble keeping the keggle to a good boil (may need to upgrade the burner for Colorado brewing).
• Chilled to 75°F then split the 6 gallons equally between two 4-gallon fermenters (the Sams Club water jugs). Pitched one yeast pack in each fermenter and fermented at 68°F. OG 1.056. Fermentation started within a few hours, and progressed vigorously. Just after high krausen, both fermenters show a very turbid wort.
• Prepared the 5-gallon oak whiskey barrel. Looking through the bung hole, I could see a line of daylight between the staves at the bottom of the barrel. Over about 24 hours, I repeatedly refilled the barrel with water until the staves had absorbed enough to seal the barrel. Initially, the chilling water was used.
• 11/21/2014 - Transferred to oak barrel and added a tube of White Labls WLP655 Belgian Sour Mix I. FG 1.012
• 6/12/2015 - Topped up barrel with ½lb Extra Light DME dissolved in ½gal filtered water.

• 72 oz Apple Juice Frozen Concentrate
• Fermentis Safale US-05 dry yeast

• OG 1.141
• Color 8 SRM
• IBU 0
• FG 1.028
• Alcohol 14.8% abv

• Using StarSan for sanitation
• 6 12-oz cans Kroger Apple Juice Frozen Concentrate (from King Soopers)
• No heating, aerated by shaking vigorously in fermenter. At 6oz (weight) of sugar per 12oz can, diluted 6 cans of concentrate with 2 cans of water to get 96oz and the target gravity.
• 1.141 OG, fermented at 73°F
• Added 1t Go-Ferm Protect before rehydrating yeast.
• FG 1.050 on 1/27/2015. Bottles 1/3 of it (still), force carbonated the other 2/3 for bottling.

• 2.0lb Briess Vienna Malt
• 2.0lb Briess Munich 10L Malt
• 8.2AAU Cascade pellet hop (alpha 6.8%) = (1.0oz) (20 minutes)
• 8.2AAU Cascade pellet hop (alpha 6.8%) = (1.0oz) (5 minutes)
• Fermentis Safale US-05 American Ale dry yeast

• OG 1.032
• Color 9 SRM
• IBU 45
• FG 1.007
• Alcohol 3.3% abv

• 5 gallons Kroger drinking water
• Using StarSan for sanitation
• Standard mash at 148°F.
• Pre-boil gravity 1.029. Boil took 1.5 hours - with 55°F temperature and a good breeze.
• Chilled to 75°F. OG 1.032.
• 12/4/14 (day 7) - kegged, FG 1.009. Prominent hop flavor and aroma, moderate bittering - probably not the calculated 45 IBU which would probably over-bitter a 3% beer) - taste estimate is probably closer to 30 IBU.

• 3.0lb Dingemans Pilsen Malt
• 3.0lb Rahr Red Wheat Malt
• 0.5lb Rice hulls
• 0.8AAU Lublin pellet hop (alpha 3.5%) = (0.2oz) (60 minutes)
• 1.2AAU Cascade pellet hop (alpha 6.8%) = (0.15oz) (60 minutes)
• White Labs WLP351 Bavarian Weizen yeast

• OG 1.055
• Color 5 SRM
• IBU 13
• FG 1.013
• Alcohol 5.4% abv

• 5 gallons home tap water, treated with 1 Campden tablet
• Using StarSan for sanitation
• Combined double decoction and step mash:
• Added grain to 2 gallons of water for a 30-minute 112°F ferulic acid rest
• Added ½ gallon of water at 158° to bring mash to 122°F protein rest
• Immediately (after raising mash to 122°F) decocted 1 gallon of thin mash (no grain) and raised to 150°F for 20 minutes, verified saccharification completion with iodine test
• Raised decoction to boiling. Boiled 20 minutes, skimmed hot break, and returned to main mash to raise main mash temperature to 145°F.
• Held mash at 145°F for 30 minutes, iodine showed partial saccharification.
• Decocted 1 gallon and raised to 158°F for 20 minutes.
• Raised decoction to a boil, held for 20 minutes, then skimmed hot break and returned to main mash to raise main mash temperature to 154°F.
• Held mash at 154°F for 20 minutes, verified saccharification completion with iodine test
• Mashed out and sparged with 170°F water
• then:
• Pre-boil gravity 1.040. Normal 60 minute boil. NOTE: Original recipe was 0.5oz Lublin hops, but I only had 0.2oz remaining, so substituted Cascade to get same IBU. Cascade should not provide noticable citrus character with the 60 minute boil.
• Chilled to 75°F. SG 1.055.
• Pitched yeast, left for 12 hours at 73°F, then moved to 65°F with active fermentation.
• Kegged 12/10/2014 (day 12), FG 1.013. Good bready wheat profile and clove character (tasted before chilling and carbonating), with a somewhat muted banana character (as planned - going more for the Aventinus phenolic-forward profile). Still very cloudy.

• 4.5lb Simpsons 2-row Malt
• 1.5lb Webb's Wildflower Honey (at knock-out)
• 0.5lb Briess Vienna Malt
• 0.5lb Gambrinus 100 Munich Malt (30°L)
• 1.0lb Weyermann CaraHell Malt
• 0.5lb Flaked Wheat
• 0.5lb Weyermann Acidulated Malt
• 0.5lb Weyermann Pilsner Malt
• 0.5AAU East Kent Golding pellet hop (alpha 4.5%) = (0.1oz) (60 minutes)
• 1.8AAU Styrian Golding pellet hop (alpha 4.9%) = (0.3oz) (60 minutes)
• 1.8AAU Yakima Magnum pellet hop (alpha 14.4%) = (0.1oz) (60 minutes)
• 2.8AAU Willamette pellet hop (alpha 4.7%) = (0.5oz) (20 minutes)
• 0.8AAU Cascade pellet hop (alpha 6.8%) = (0.1oz) (20 minutes)
• 2.2AAU Styrian Golding pellet hop (alpha 4.6%) = (0.4oz) (20 minutes)
• 1.7AAU Styrian Golding pellet hop (alpha 4.6%) = (0.3oz) (5 minutes)
• 2.9AAU UK Fuggles pellet hop (alpha 4.8%) = (0.5oz) (5 minutes)
• Danstar Belle Saison dry yeast

• OG 1.084
• Color 13 SRM
• IBU 45
• FG 1.016
• Alcohol 8.9% abv

• 5.5 gallons home tap water, treated with 1 Campden tablet
• Using StarSan for sanitation
• ¼t cracked black pepper (at knock-out)
• ¼t whole anise (at knock-out)
• ¼t freshly cracked coriander seed (at knock-out)
• 10 leaves fresh cilantro(at knock-out)
• Standard mash at 149°F - slightly lower than usual to provide less dextrins and more fermentables - so that the Saison can dry out and finish at a lower gravity than predicted.
• Pre-boil gravity 1.044. Boiled for 105 minutes - first 45 to reduce volume (4.5 gallons in 5.5 gallon pot).
• Added spices and honey at flame-out.
• Chilled to 75°F. OG 1.076 - under the calculated OG by 0.008, but now in good range for style guidelines.
• Rehydrated yeast in 100°F bottled water (4oz in measuring cup, microwave for 10 seconds) with GoFerm.
• Fermented at 72°F - purposely NOT fermenting in 62-66°F cellar to develop a more Saison-like character.
• day 31 - 1/12/2015 - kegged and PSI to 30. FG 1.007.

• 6.0lb Dingemans Pilsen Malt
• 2.0lb Weyermann Vienna Malt
• 2.0lb Gambrinus 100 Munich Malt (30°L)
• 0.5lb Chateau Special B (95-133°L)
• 0.5lb Briess Caramel 60
• 0.625lb Briess Caramel 80
• 0.5lb Briess Caramel 120
• 0.5lb Weyermann Melanoidin Malt
• 5.7AAU Yakima Magnum pellet hop (alpha 14.4%) = (0.33oz) (60 minutes)
• Fermentis Saflager W-34/70 Weihenstephan Lager dry yeast

• OG 1.108
• Color 95 SRM
• IBU 25
• FG 1.022
• Alcohol 11.2% abv

• 5.5 gallons home tap water, treated with 2 Campden tablets (one for each pot of 3.5 and 2 gallons)
• Using StarSan for sanitation
• Standard mash at 149°F
• Chilled to 60°F. OG 1.084
• Rehydrated yeast in 100°F filtered tap water (4oz in measuring cup, microwave for 10 seconds) with GoFerm.
• Fermented at 62°F - purposely fermenting at the very high end of lager temp
• Eis-ed and kegged 3/4/2015, FG 1.016.

• 5.0lb Simpsons Amber Malt
• 5.0lb Crisp Amber Malt
• 6.2 AAU Willamette pellet hop (alpha 5.2%) = (1.0oz) (60 minutes)
• 6.2 AAU Willamette pellet hop (alpha 5.2%) = (0.5oz) (20 minutes)
• 6.2 AAU Willamette pellet hop (alpha 5.2%) = (0.5oz) (5 minutes)
• Inland Island INISBC 311 English Ale I yeast

• OG 1.078
• Color 83 SRM
• IBU 47
• FG 1.023
• Alcohol 7.1% abv

• 5.25 gallons home tap water, treated with 2 Campden tablets
• Using StarSan for sanitation
• Standard mash at 152°F did not convert well. The Simpsons Amber malt specifies that it has 0 Lintner diastatic power, and that's probably also true for the Crisp Amber. As planned, I added 1t Amylase Enzyme to the mash. Conversion was still failing (purple-black iodine test). I did three thin decoctions to maintain/increase the temperature, adding more Amylase each time (and using most of the sparge water). This helped significantly, although the iodine test still showed some remnants of purple.
• Sparge and lautering temporarily had a stuck mash. Also, these grains may have been more dry than usual - the absorption of water by the grain bed was substantially higher, yielding about 3 gallons of (pre-boil) wort, but was expecting about 4 gallons.
• Standard (and uneventful, as compared to earlier steps) boil. Preboil 1.050 gravity.
• Chilled to 70°F. OG 1.072
• The Inland Island yeast (in a tube vial) was difficult to break up - lots of shaking finally broke it up into small curdled-milk-cheese-like chunks of about 1mm in size, and never fully suspended in the liquid medium. Fermented at 72°F. A half-inch krausen appeared after about 12 hours, and fermentation progressed, but appeared to stop after a day. Leaving the beer in the fermenter, the fermentation restarted about 3 days later, and produced a half-inch krausen again, with fermentation continuing to bubble slowly for two more weeks (still at 72°F). Strange and different yeast activity, but it seems to have worked fine (although only the flavor will tell).
• Kegged 3/4/2015, FG 1.021.

• 4.0lb Dingemans Pilsen Malt
• 3.2lb Rahr 6-row Malt
• 0.4lb Gambrinus Munich 100 Malt
• 2.9 AAU Nugget pellet hop (alpha 12.2%) = (0.2oz) (60 minutes)
• 0.6 AAU Willamette pellet hop (alpha 5.2%) = (0.1oz) (20 minutes)
• 0.6 AAU Willamette pellet hop (alpha 5.2%) = (0.1oz) (5 minutes)
• WYeast 3538 Leuven Pale Ale yeast (expired - mfg 10/23/2012)

• OG 1.065
• Color 8 SRM
• IBU 20
• FG 1.015
• Alcohol 6.5% abv

• Cultured yeast from 750ml St. Bernardus Tripel (by adding 2oz DME in 16oz water)
• Cultured yeast from 750ml Chimay Cinq Cents Tripel (by adding 2oz DME in 16oz water)
• 5 gallons home tap water, treated with 2 Campden tablets
• Using StarSan for sanitation
• Standard mash at 152°F. Standard sparge and lauter.
• Standard boil.
• Chilled to 65°F. OG 1.057.
• In fermenter at 74°F, poured on top of the three yeasts. Neither of the Trappist culturings were very active, even after a week. Both cultured yeasts tasted fine: no infection.
• Racked and kegged 6/20/2015. Small penicillium colonies on top, fairly cloudy. Tastes fruity, slight grainy malt. FG 1.010

• 6.0lb Dingemans Pilsen Malt
• 0.5lb Crisp Caramel 77 Malt
• 12.2 AAU Cascade pellet hop (alpha 6.8%) = (1.5oz) (20 minutes)
• 10.4 AAU Amarillo pellet hop (alpha 8.7%) = (1.0oz) (5 minutes)
• 1t gypsum (CaSO4) added to mash water
• ½t SuperFerment added to boil at 5 minutes
• White Labs WLP002 English Ale yeast
• Fermentis Safale S-04 English Ale dry yeast (expired 2/2014)

• OG 1.057
• Color 16 SRM
• IBU 51
• FG 1.017
• Alcohol 5.2% abv

• 5 gallons home tap water, treated with 2 Campden tablets
• Using StarSan for sanitation
• Standard mash at 152°F. Standard sparge and lauter.
• Standard boil. No bittering hops - hop bursting only.
• Chilled to 70°F. OG 1.057.
• Fermented at 74°F, White Labs yeast didn't start for 48 hours, so rehydrated and added the Safale yeast, producing a fast fermentation and large krausen.
• Racked and kegged 6/20/2015. FG 1.010

• 9.0lb Weyermann Munich 1 Malt
• 1.0lb Weyermann Melanoidin Malt
• 1.0lb DeWolf-Cosyns Special B Malt
• 0.5lb Weyermann Acidulated Malt
• 0.5lb Weyermann Oak Smoked Wheat Malt
• 0.3lb Simpsons Peated Malt
• 0.25lb Weyermann Beechwood Smoked Malt
• 5.2 AAU Yakima Magnum pellet hop (alpha 14.4%) = (0.3oz) (60 minutes)
• 7.3 AAU Nugget pellet hop (alpha 12.2%) = (0.5oz) (60 minutes)
• White Labs WLP036 Dusseldorf Alt yeast

• OG 1.107
• Color 68 SRM
• IBU 55
• FG 1.031
• Alcohol 9.8% abv

• 1t CaCl2 and 1t gypsum (CaSO4) added to mash water
• 5.5 gallons home tap water, treated with 2 Campden tablets
• Using StarSan for sanitation
• Standard mash at 152°F. Standard sparge and lauter.
• Standard boil.
• Chilled to 70°F. OG 1.092.
• Fermented at 74°F.
• Kegged 6/28/2015, FG 1.025

• 6.6lb CBW Rye Liquid Malt Extract
• 1.0lb Chateau Special B Malt (114°L)
• 1.0lb Crisp Pale Chocolate Malt (400°L)
• 2.2 AAU Styrian Golding pellet hop (alpha 4.6%) = (0.4oz) (60 minutes)
• 3.9 AAU Northern Brewer pellet hop (alpha 9.4%) = (0.35oz) (60 minutes)
• 1.8 AAU Saaz pellet hop (alpha 3.0%) = (0.5oz) (20 minutes)
• Danstar Nottingham Ale dry yeast

• OG 1.093
• Color 191 SRM
• IBU 35
• FG 1.019
• Alcohol 9.6% abv

• ½t Super Ferment yeast nutrient
• 4.25 gallons home tap water, treated with 2 Campden tablets
• Using StarSan for sanitation
• Steeped grain at 152°F. Dissolved LME in water in boiling pot, then added grain filtered through a strainer.
• Standard boil.
• Chilled to 70°F. OG 1.082.
• Fermented at 74°F.
• Kegged 7/3/2015, FG 1.031 - but did not taste underattenuated - nice chocolate black pepper spiciness

• 4.0lb Briess Brewers 6-row Malt
• 2.0lb Quaker Quick 5-minute Grits
• 0.25lb Crisp Crystal 77 Malt
• 0.25lb Weyermann Chocolate Wheat Malt
• 0.25lb Rice hulls
• 2.8 AAU Northern Brewer pellet hop (alpha 9.4%) = (0.25oz) (60 minutes)
• 1.1 AAU Saaz pellet hop (alpha 3.0%) = (0.3oz) (20 minutes)
• 0.7 AAU Saaz pellet hop (alpha 3.0%) = (0.2oz) (0 minutes - at flameout)
• Fermentis Safale US-05 American Ale dry yeast

• OG 1.054
• Color 44 SRM
• IBU 22
• FG 1.012
• Alcohol 5.5% abv

• ½t Super Ferment yeast nutrient
• 5 gallons home tap water, treated with 2 Campden tablets
• Using StarSan for sanitation
• Started main mash of 3lb of the 6-row with 1.25 gal of 168°F water and mashed at 154°F.
• Started cereal mash of 1lb of the 6-row and the corn grits and rice hulls with 1 gal of 168°F water. Held at 154-152°F for 15 minutes.
• Brought cereal mash to a boil then reduced heat and simmered for 15 minutes, stirring every minute to prevent scorching.
• Main mash now at 150°F - it's one gallon in a 5-gallon mash tun - lots of air space - but it's fully converted (by Iodine test). Cooled cereal mash to 160°F by adding 1 quart of 65°F water, then added cereal mash to main mash with temperature settling at 148°F. Cereal mash shows dark purplish black with the Iodine test.
• Held main/cereal combo mash at 144°F for 1 hour.
• Step infused mash with ½gal of 200°F water to bring mash up to 153°F.
• Conversion complete in 30 minutes. Added chocolate and caramel grains to mash.
• Standard vorlauf (1 gallon), then standard sparge and lauter. No problems with stuck mash because of grits - the rice hulls did their job.
• Standard boil. Preboil gravity 1.038.
• Chilled to 70°F. OG 1.054.
• Fermented at 74°F.
• Kegged 8/25/2015 to 35psi, FG 1.011.

• 15.0lb Dingeman Pilsen Malt
• 0.5lb Briess Caramel 80 Malt
• 0.5lb Gambrinus 20L Munich Malt (30-35°L)
• 0.5lb Chateau Special B Malt (95-133°L)
• 0.25lb Crisp Pale Chocolate Malt (350-450°L)
• 5.4 AAU Willamette pellet hop (alpha 5.6%) = (0.8oz) (60 minutes)
• 3.4 AAU Willamette pellet hop (alpha 5.6%) = (0.5oz) (20 minutes)
• ½t Super Ferment yeast nutrient
• Inland Island INISBC 302 Scotch Ale dry yeast

• OG 1.080
• Color 34 SRM
• IBU 21
• FG 1.022
• Alcohol 7.5% abv

• 7 gallons home tap water, treated with 2 Campden tablets
• Using StarSan for sanitation
• Standard mash 157°F. Water pH was 7.49 - tap water treated with Campden tablets.
• Standard vorlauf (1 gallon), then standard sparge and lauter.
• Standard boil.
• Chilled to 80°F. OG 1.091, pH 5.43.
• Fermented at 66°F.
• Kegged 8/25/2015 to 35psi, FG 1.023.

• 3.0lb Weyermanns Beechwood Smoked Malt
• 1.0lb Weyermanns Floor Malted Bohemian Wheat Malt
• 0.25lb rice hulls
• 1.1 AAU Northern Brewer pellet hop (alpha 9.4%) = (0.1oz) (60 minutes)
• BlackMan G4 German Sour Mix dry yeast

• OG 1.035
• Color 4 SRM
• IBU 8
• FG 1.007
• Alcohol 3.7% abv

• ½t Fermaid-K yeast nutrient
• 4.5 gallons home tap water, treated with a Campden tablet
• Using StarSan for sanitation
• Standard mash 152°F.
• Standard vorlauf (1 gallon), then standard sparge and lauter.
• Standard boil.
• Chilled to 75°F. OG 1.040.
• Fermented at 64°F.
• Kegged 11/28/2015, FG 1.010. Not as sour as expected, so added 1oz 88% Lactic acid.

• 5.0lb Dingeman Pilsen Malt
• 1.0lb Gambrinus Dark Munich Malt (30-35°L)
• 0.25lb Crisp Crystal 77 Malt
• Red Star Bakers dry yeast

• OG 1.082
• Color 24 SRM
• IBU 0
• FG 1.020
• Alcohol 8.1% abv

• 12 3-inch juniper tips (no hops)
• 3 gallons home tap water, treated with a Campden tablet
• Using StarSan for sanitation
• Step mash 122°F for 40 minutes, very milky and turbid. 149°F for 20 minutes, still turbid, not milky. 158°F for 20 minutes, starting to clear, fully converted. Mash done in 5-gallon pot on stove for this small batch.
• Added juniper sprigs to mash and mashed out at 200°F for 10 minutes - no boil.
• Transferred from pot to 5 gallon cooler mash tun, then standard vorlauf (1 gallon) and lauter. Substantial hot break.
• Chilled to 70°F. OG 1.075, brilliant reddish copper color.
• Fermented at 64°F.
• Kegged 11/28/2015, FG 1.020.

• 6lb Honey
• Lalvin ICV D-47 dry yeast

• OG 1.079
• Color 5 SRM
• IBU 0
• FG 1.017
• Alcohol 8.1% abv

• 2gal distilled water
• Using StarSan for sanitation
• Boiled Webbs (Orlando, FL) Brazilian Pepper (Christmasberry) Honey in 3 gallon pot, foamed up to 1½ gallons in pot. Started to darken at 15 minutes. Started deep amber, became more orange. Stirred every 2-3 minutes. A couple of bubbles with steam at 30 minutes. At 35 minutes, bubbles louder, more viscous, started caramelizing, visible by dripping from spoon. At 40 minutes, turned off heat and added hot water (less spattering) to dissolve honey.
• 1.090 OG, fermented at 72°F
• Added Go-Ferm when rehydrating yeast.
• Added 1t Fermaid-K and 2t DAP in equal quarters at 0, 24, 48, and 72 hours. At 0, 24, and 48 hours, swirled in nutrients to degas and add oxygen.
• 1/19/2016 - racked to Mountain Dew 2L bottles. FG 1.020.

• 6.0lb Briess CBW Golden Light DME
• 15oz Briess Light Pilsen DME
• 1.0lb Briess Wheat DME
• 1.5lb Jaggery India sugar
• 1.0lb Simpsons Golden Naked Oats Malt (Simpsons website says "huskless oat Crystal malt" - so no mash needed)
• 0.75lb Crisp Pale Chocolate Malt
• 0.25lb Weyermann Chocolate Wheat Malt
• 0.5lb Dingemans Special B Malt
• 0.5lb Crisp Crystal 77 Malt
• 0.5lb Briess Carapils Malt
• 0.5lb Briess Black Malt
• 9.4 AAU Chinook pellet hop (alpha 11.2%) = (0.7oz) (75 minutes)
• 7.9 AAU Magnum pellet hop (alpha 13.2%) = (0.5oz) (75 minutes)
• Danstar Nottingham Ale dry yeast - 4 packets (exp 02/2016)

• OG 1.170
• Color 207 SRM
• IBU 73 (but 137 is probably right since the hops were boiled without the Jaggery or the DME, which was added in the last 15 minutes)
• FG 1.034
• Alcohol 18.0% abv

• 5 gallons home tap water, treated with a Campden tablet
• Using StarSan for sanitation
• Treated 5 gallons of water with a Campden tablet to remove chloramines. Measured pH at 8.04. Added 2t 10% Phosphoric Acid which brought pH down to 6.57. Added 1t more to bring pH to 6.18. Total was 3t, or 1T, or ½oz. The Phos bottle has ¼oz and ½oz lines, so future usage recommended is to add in ¼oz increments.
• All grains are steepable - no mash needed. Steeped at 158°F for 30 minutes (in mash tun), thin in 2 gal water.
• Sparged with 2 gal of 170°F water, and heated the remaining gallon to almost boiling in the main boil kettle. Lauter was very slow a couple of times - rice hulls may be helpful for the huskless oats.
• Total boil 75 minutes, removed hop bag after 60 minutes, but very little left in the bag (it had gotten through into main wort).
• At 15 minutes remaining, added the Light Pilsen DME, the Wheat DME, and 3lb of the Golden Light DME. Lots of foaming (stirring continuously) as DME dissolved. Had to turn down the heat a couple of times to prevent boil-over.
• Chilled to 72°F. OG was off the chart on the refractometer (max 1.130), should be very close to the calculated 1.170.
• Rehydrated all four packets of yeast in 8oz of 105°F purified water with Go-Ferm. This was in a 16oz measuring cup, and the yeast more than doubled in volume in about 5 minutes, and overflowed the measuring cup (transferred to larger container).
• Added beer and 1t Fermaid-K to the fermenter, then added the wort. Fermented at 70°F.
• Fermentation started within an hour, and overnight, the krausen overflowed through the airlock - just over 2 gallons of wort in a 4 gallon fermenter. Replaced the airlock with a blowoff tube. Explosive fermentation that completed within 48 hours.
• 2/18/2016 - Boiled 1.2 gal distilled water, added 1t Fermaid, then dissolved in the remaining 3lb Golden Light DME and 1.5lb Jaggery. Let it cool, covered in the pot, overnight to ambient (70°F - the fermentation temp).
• 2/19/2016 - Krausen has fallen and bubbling through blowoff tube has mostly subsided. Added DME and Jaggery dissolved in water from the kettle made yesterday. This produced 1.164 OG wort - so it won't dilute the main fermentation wort. Swirled vigorously to mix.
• 2/21/2016 (day 5), added 3oz cracked 100% Arabica French Roast coffee beans (Hot Box Roasters, Longmont, CO), sterilized in a small amount of Jack Daniels. Also added 1T vanilla paste.
• 3/9/2016 (day 22), fermentation has been complete for over a week, so racked to corny keg and pressurized to 30psi. FG 1.027.

• 4lb Honey (several varieties)
• ~1.5gal tap water treated with Campden tablet
• 1t Fermaid-K yeast nutrient (split into four additions)
• 2t Diammonium Phosphate (split into four additions)
• Lalvin ICV D-47 dry yeast, rehydrated with Go-Ferm
• Using StarSan for sanitation

• OG 1.070
• Color varies by honey variety
• IBU 0
• FG 1.015
• Alcohol 7.2% abv

• Split up each varietal honey to separate fermenters, added appropriate amount of water
• Fermented at 72°F
• Added Fermaid-K and DAP in equal quarters at 0, 24, 48, and 72 hours. At 0, 24, and 48 hours, swirled in nutrients to degas and add oxygen.

• 6.0lb Dingemans Pilsner Malt
• 2.0lb Cargill Pale 2-row Malt
• 4.0lb Rahr Unmalted Wheat
• 0.5lb Rice Hulls
• 1.6 AAU Hallertauer Mittelfruh pellet hop (alpha 2.7%) = (0.5oz) (60 minutes)
• East Coast ECY20 BugCounty liquid yeast (125ml)

• OG 1.057
• Color 3 SRM
• IBU 6
• FG 1.011
• Alcohol 6.0% abv

• 10 gallons home tap water treated with Campden tablets, no pH adjustments
• Using StarSan for sanitation
• Batch size intention is to lose 0.5 gallons to trub and hot/cold break, and to end up with 5 gallons for barrel, but plan to NOT top up the barrel as it loses the angels share.
• Turbid mash in 5-gal mash tun:
• This mash regimen is a close copy of the turbid mash that Cantillon uses, but the quantities are adjusted below based on actual temperature measurements on my system. It uses the hot liquor tank, the mash tun, and a second kettle ("Kettle2", below) for the decoctions.
• Starting with 6qt 145°F water, added 4qt to mash tun, added grain and stirred in, then added 2qt water on top of the grain. Very thick mash (about 0.5 quarts per pound of grain), but adding on top of the grain allowed complete wetting and de-clumping. Mash rest for 10 minutes at 113°F.
• Added 4qt 200°F water slowly over 5 minutes to bring the mash temperature to 136°F, and rested for 5 minutes.
• Decocted 1.5qt of liquid (no grain, very milky) to Kettle2, and brought Kettle2 to 176°F, maintaining that temperature.
• Added 6qt 200°F water slowly over 10 minutes to bring the mash temperature to 150°F, and rested for 30 minutes.
• Decocted 6qt of liquid (no grain) to Kettle2, and brought Kettle2 back to 176°F, maintaining that temperature.
• Added 8qt 200°F water to bring the mash temperature to 162°F, and rested for 20 minutes.
• Drained mash tun into boil kettle and started boil (volume at this point was 2.5 gallons).
• Added Kettle2 decoction contents to the mash tun and distributed with the grain to evenly get a temperature of 167°F, and rested for 20 minutes. Any remaining (there was none) Kettle2 content after hitting the mash temperature would have gone directly into the boil kettle.
• Recirculated the mash, then sparged with 16qt of 185°F water until the runoff was 1.008. The high sparge water temperature is intentional - to extract the semi-soluble starches and dextrins. This also extracts tannins from the grain husks, but these tannins go away after the extended multi-bug fermentation.
• then:
• 3.5 hour boil of 8 gallons down to 5.5 gallons. Started first-runnings boil with 2.5 gallons, added 3 more gallons of runoff after 30 minutes, added 1.5 gallons more after another 30 minutes, and added 1.0 gallons after another 45 minutes. This stepped boil addition was due to sparging the grain and filling the 8-gallon boiler kettle.
Gravity at 5.5 gallons was 1.065 (!), so added 0.5 gallons distilled water to bring the volume to 6.0 gallons, and the gravity to 1.059. This indicates an efficiency of 79% (recipe based on 70% efficiency).
• Chilled to 75°F then split the 6 gallons equally between two 4-gallon fermenters. Suspended the yeast in the vial, then pitched half in each fermenter and fermented at 63°F.
• 3/21/2016 - Fermentation slowed and krausen has fallen, so racked fermenters to the 5-gallon Lambic wood barrel (this will be 5th usage for this barrel for the Lambic series). Barrel not quite full, so topped with a CO2 blanket.

• 2.5lb Cargill Pale 2-row Malt
• 3lb Rahr 6-row Malt
• 1.0lb Quick Corn Grits
• 0.25lb Weyermann Chocolate Wheat Malt
• 0.25lb Organic Dark Molasses
• 4.0 AAU Magnum pellet hop (alpha 13.2%) = (0.25oz) (60 minutes)
• 0.7 AAU Willamette pellet hop (alpha 5.6%) = (0.1oz) (20 minutes)
• 0.7 AAU Willamette pellet hop (alpha 5.6%) = (0.1oz) (5 minutes)
• Fermentis SafLager W-34/70 dry yeast

• OG 1.060
• Color 40 SRM
• IBU 27
• FG 1.013
• Alcohol 6.1% abv

• 5 gallons home tap water, treated with a Campden tablet
• Using StarSan for sanitation
• Treated 5 gallons of water with a Campden tablet to remove chloramines. Measured pH at 7.25 after recalibrating pH meter (0.4 high). Added ¼oz 10% Phosphoric Acid which brought pH down to 6.47, then another ¼oz to bring pH to 6.06.
• Standard main mash using 1.5gal water (reduced to account for 1lb less 6-row which is mashed in the cereal mash) at 145°F (since we are adding near-boiling cereal mash, we'll do a 2-step infusion).
• Cereal mash of grits and 1lb of 6-row malt at 158°F for 15 minutes, then brought to boil, boiled for 5 minutes with constant stirring, then flame out and rested for 10 minutes. By Quaker recipe (Quaker Quick 5-Minute Corn Grits), 1lb (20oz by volume) grits uses 80oz water, so mashed with 128oz water to thin slightly, and account for 6-row. Added 185°F cereal mash to 142°F main mash, bringing main mash to 154°F.
• Mash conversion was incomplete after 30 minutes (by iodine test), so added a little sparge water to stabilize mash temp at 152°F, gave it another 30 minutes, and conversion was complete.
• Very windy outside, so difficult to maintain a good rolling boil (need that electrical heat upgrade!). Added molasses 5 minutes before flame-out.
• Standard fermentation at 63°F started in a few hours and created a good krausen. Used my photo darkroom magnetic stirrer to rehydrate the yeast, but forgot to catch the magnet when adding the yeast to the fermenter - so the magnet is still in there.