Brewing
Log
Here is a log of all the
beers I have brewed.
11-02-08
brewed an imperial stout
17.5lbs 2 row
9.4oz blk patent
4.6oz roast barley
9.1oz chocolate
19.0 german lt crystal
4.0oz toasted oats
8.0oz caravienna
24qts mash 172 deg
5 gal sparge water
8+ runoff (single batch)
90min 2.0oz * 4.6=9.2hbu+0.10oz = 9.6hbu fuggles
60min 1oz * 10.0 galena
10min 1.25oz fuggles
1tsp irish moss 15min before end
irish ale yeast
ferment in primary for 8 days
ferment in second for 9 days
transfer to keg and age in refrigerator for extended time
cost - approx 37.00 for ingred.
09-27-08
brewed a british bitter (john courage bitter clone)
15.5 lbs 2 row (cargill)
24 ounc 60deg crystal
.9oz 10.6aa target-bitter 90min
1.0oz 4aa styrian goldins-bitter 90min
1.0oz styrian goldings - flavor-15min
1.0oz styrian goldins - aroma 5min
2tsp irsih moss- 15min
1oz styrian goldings - dry hop
used 22 qts mash water - at 150deg (start at 153, end at 149)
used 7 gallons for sparge
boiled for 90min, added irish moss and flavor hops at 15min to go.
fermented with british ale yeast for 5 days, transferred to secondary and dry hopped for 1 week
02-09-08
brewed a Samuel smith oatmeal stout recipe
3lb 1oz german malt
2lb rice flakes
1lb 11oz malt extract (dry light)
1/2lb chocolate malt
3oz roasted barley
10oz british lt crystal 55deg
1/2lb toasted flaked oats
1/2lb rice hulls
1.5oz east kent goldings 6aau
1tsp irish moss
16qts mash water
5 gal sparge
water
90min mash time at 150deg
90min boil time
5.5gal at end og 1.0463 ending 1.010 4.8% ibu 30 srm 68
irish ale yeast activated 4 days before, yeast was over
1 year old
03-26-08
brewed double batch of red lager (based on
leinenkugels red lager)
12lbs pilsen german
3lbs rice (substituted for maize)
1lb 10oz crystal 60
1/2lb carapils
6oz aromatic
4oz caramunich
0.5 oz cluster 6aau bittering
at 75min
0.7 oz challenger 6aau (subs for challenger)
bittering at 75min
0.2 oz tetnang
5aau for flavoring 20min
0.2oz styrian goldings 3.5aau for flavoring 20min
1.0oz saaz
3.7aau for flavoring 20min
0.2oz saaz
4.0aau for flavoring 20min
substituted above for flavoring hops
instead of mt. hood
irish moss
22qts mash
04-27-08
brewed double batch of munich
style lager (helles, light)
15lbs german pilsen malt
1lb munich light
American malt
2oz crystal 60
0.5 oz nugget 12aau for bitterning 75min
0.8 hersbruck
flavor 1
0.4 saaz flavor
2
0.3 hersbruck
flavor 2
irish moss
06-14-07
brewed a pale ale (liberty) double batch
20lbs 2row german
8oz cara-munich
6oz crystal 60
1oz simcoe .5oz
cascade - bittering 60min (11.7aau)
1oz amarillo,
1oz cascade - flavor 15min (9.2aau)
1oz amarillo,
1oz cascade (including whole home-grown hops) aroma - 3min
american ale yeast (liquid)
27 qts for
mash-in at 150-151 deg - starting
sparge with 8 gallons
boil for one hour
05-20-07
brewed a wheat beer (double batch)
9lbs 2row german
10lbs wheat
8oz rice hulls
2oz hallertaue 9
hbu total for bittering
wl300 yeast (hefeweizen
yeast)
12-05-06
brewed a fat tire ale clone
8.0 lbs german pilsner
(wiermann)
1.0 lbs belgian
special b
8oz german lt.
crystal
8oz lt munich (american)
.5 oz galena (bittering)
1.1 saaz (bittering/flavor)
1214 belgian
abbey yeast (pitched from a starter)
Mash in at 152 for 90min
Boil for a total of 90min
Add galena hops, after 45 min add saaz. After 75 min, add irish
moss. At 90min cool and transfer
to fermenter.
OG 1.049
FG 1.006
approx ABV 5.87 (FG/.736)
11-19-06
brewed a double ipa
(dogfish head 90 minute clone)
15.0 german
pilsner
1.0 lb breiss 2
row
.5 lbs victory
.5 lbs caramunich
cascade 5.4 3oz
magnum 15.5 .6oz
chinook 11.1 .7oz
safale 56 yeast (dry yeast, american
ale style)
mash in at 122 and raise temp to
149.
boil for 105 miinutes.
at 90 minutes, start adding hops 9g at a time at 7min intervals.
add irish moss
at 15min before end of boil
ferment in primary for 1 week, ferment in
secondary for one week with 1oz whole cascade,
.5 oz magnum, .5 oz chinook
transfer to keg after secondary chill for
3 days, then transfer one more time and carbonate/age
OG 1.086 ending gravity 1.013
approx ABV 8.9-9.6
08-30-06
brewed a munich
lager
03-01-06
brewed a pale ale - liberty
7lbs 2 row
1.5lb malt extract light
4oz caramunich
3.8oz crystal 60
8hbu nb hops - bittering
.5oz hallertau +
.5oz cascade - flavoring 15 minutes
.5oz hallertau +
.5oz cascade - aroma 3mins
used nottingham
yeast
04-20-06
brewed an amber lager - creemore lager (canadian lager)
7lbs pale 2 row malt
8oz carapils
malt
8oz munich malt
8oz vienna malt
6hbu hallertau
hops bittering
4hbu saaz hops -
flavoring add at 15 minutes left
used czech lager
yeast 2278
mash at 152deg for 60min
ferment for 2 weeks in primary and 2 more
in secondary
05-15-06
brewed a double batch of liberty pale ale
20 lbs pale 2 row malt
7oz crystal 60 malt
8oz cara-munich
malt
16hbu northern brewer - bittering 60minutes
1oz nb, 1oz
cascade flavor hop - 15 minutes
1oz nb, 1oz
cascade aroma hop - 1 minute
mash at 150deg for 60 minutes
used nottingham
yeast
06-24-06
brewed a belgium
white beer
5 lbs pale malt 2 row
5 lbs wheat - white
2.5hbu american nuggett - 75 minutes bittering
1 hbu czech saaz - 15 minutes flavor
1.2hbu fuggles -
15 minutes flavor
1/2 oz freshly ground coriander - 5
minutes aroma
1/4 oz dried ground curacao
orange peel - 5 minutes aroma
3944 yeast
single infusion mash at 150deg, for
90min. add ingredients at appropriate steps. add 1/2oz ground
coriander in secondary.
01-15-06
brewed a german doppelbock
12 lbs pale 2 row
1lb 12oz munich
14oz carapils
4 oz chocolate
mash in 150deg for 90min
boil for 90min
2.4hbu hersbrucker
for bittering
3.7hbu northern brewer for bittering
add .5oz hersbrucker
for flavor last 15min
used munich
lager 3208 yeast
01-03-06
brewed an oatmeal stout (gray's)
12-30-05
brewed an english
brown ale (similar to a nut brown)
recipe details:
153deg mash temp 150deg
1.050
1.055
26.9srm
30.6ibu
8.5 lbs pale 2 row american
2.5deg
1.25 lbs chrystal
60
1lb victory 25deg
4oz sorghum syrup 80deg
13 qts mash water
1oz east kent goldings - bittering 60min 6aa
1oz east kent goldings - aroma last 10min 6aa
used 1028 london
ale yeast (used starter a week before)
12-26-05
brewed a munich
lager (used a yeast starter and munich lager yeast)
09-12-05
Extra pale ale using homegrown hops for dryhopping
06-01-05
rasberry heifenweizen
did not turn out well
5 lbs wheat
5lbs
05-11-2005 (liberty)
brewed a pale ale
10lbs 2row
3.5oz am munich
3.5oz cara-munich
3oz crystal 60
1oz northern brewer - bittering
60min
.5oz nb, .3oz
cent, .2oz cascade flavor 15min
.5oz nb, .5oz
cascade aroma - 2min
nottingham dry ale yeast
04-10-2005
brewed a belgian
wheat style
used previous recipe but split coriander
and orange peel.
added 1/2 oz coriander and 5g orange peel
at 45min into boil
added 1/2 oz coriander and 5g orange peel
at 57min into boil
03-20-2005
brewed a pale ale (pike pale ale clone)
03-18-2005
brewed a porter - harvey's
historic porter
6.4 hbu east kent goldings - bittering - 60 min
7g kent goldings - flavor - 15 min
7g fuggles -
flavor - 15 min
wyeast 1084 irish ale yeast
8.6lb 2 row malt
12oz british
55deg chrystal
8oz british
chocolate malt
4oz british
black patent malt
8oz rice hulls
mash at 154deg for 90min
02-27
Brewed a kolsch
style ale
7.5 lb 2-row malt (briess)
1 lb german
wheat malt
12 oz german munich malt
.9oz tettnanger
for bittering
1/2 oz saaz for
flavor
1/2 oz styrian goldings for aroma
brewed again on 02-13
9.5 lbs 2 row
1.5 oz black patent
4 oz special b
4 oz caramunich
.6oz northerbrewer
+ .2oz hallertau for bittering
1/3 oz hallertau
flavor - 15 min
1/4 oz hallertau
aroma - 3 min
2124 bohemian lager yeast
start the yeast in the smack pack 3 days
before brewing. it is very slow to start. i
used a starter and pitched the yeast
the day after the starter was
prepared. The yeast activity started 2 hours after pitching which was
great.
02-01-05 --
Brewed a german
dark lager
9.5 lbs 2 row
7oz belgian caramunich
2.5 oz british
chocolate (used 5oz)
1 oz norther
brewer (7% aa)- bittering -
60 min*** sub'ed challenger for this
1/3 oz 9g hallertau
flavor - 15 min
1/4oz 7g hallertau
aroma - 3 min
2124 bohemian lager yeast or 2206 bavarian lager yeast
01-18-05
Imperial Stout
11.5 pale malt
3.75lb light dry malt extract
17oz us 80deg crystal malt
8oz black patent malt
8oz chocolate malt
8oz victory malt
7oz roasted malt
9.6hbu east kent
goldings - 90minutes bittering
10.2hbu challenger - 60mins bittering
1.25oz fuggles -
aroma 5 minutes
1084 irish ale
yeast
mash at 150deg for 90 minutes
fermented for 2 weeks, transferred to
secondary and fermented for 2 more weeks. transferred to keg and aged for
5 months until flavor mellowed.
01-12-05
Brewed a munich
style lager - 1.046 og 1.010 fg
6 srm 17 bu 5%
7 3/4 lb 2 row
1/2 am munich
malt
2 1/2 oz 40 lov chrystal
2.5 hbu nugget (bittering) 75min
1 hbu mt. hood (flavor) 30min
1 hbu halletau (flavor) 30min
1 hbu hallertau (aroma) 15min
1 hbu czech saaz (aroma) 15min
2308 munich
lager
155deg for 60 min
7days at 55deg
14days at 50deg
14-28days at 40deg
11-10-04
Brewed an american
ipa (victory hop devil ipa
clone attempt)
9lb German pilsner
3lb German vienna
2lb German munich
8oz Belgian CaraMunich
8oz Belgian CaraVienne
70% efficiency for 6 gallons gives OG 1.063,
target fg 1.012
mash temp 152
1.2oz Centennial 60min
.5oz Centennial 15min
.5oz Tettnager 15min
1oz Cascade aroma
1oz Cascade dry hop **used whole leaf hops
Used nottingham
dry ale yeast. ferments very clean
which gives a predicted IBU of 58.
Recommend trying to use all whole leaf
hops as that is what victory uses - might have to adjust amount of hops
Recipe turned out well. Color and
aroma were very close to original. Flavor was missing some malt
flavor. Using wyeast american
ale yeast might change mouth feel somewhat.
11-01-04
Brewed an english
brown ale
Recipe type: All Grain
Batch Size: 5
Starting Gravity: 1.052 Finishing
Gravity: 1.012
Time in Boil: 60 minutes
Primary Fermentation: 7 days
Secondary Fermentation: 7 days
Ingredients:
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6-1/2# English Pale Malt (Maris-Otter) |
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1# English Crystal, 50° – 60° L (Hugh Baird) |
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1# Flaked Wheat |
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1 oz Black Patent Malt |
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1 oz Chocolate Malt |
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12 oz Corn Sugar (boil) **used 10oz |
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3/4 oz Challenger Pellet Hops, 8.2%AA |
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3/4 oz Northdown Pellet Hops, 8.0%AA |
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1/2 oz Kent Goldings Pellet Hops, 6.7%AA |
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1 tsp Burton water Salts ****didn't use |
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1/8 tsp Calcium Carbonate (mash water) **didn't use |
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1/2 tsp Irish Moss (last 40 minutes of boil) |
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18 drops Lactic Acid (sparge water) **didn't use |
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1 pkg Wyeast #1275, Thames Valley Ale Yeast |
Add grain to 2-1/2 gallons
of 166 degree water. This should result in a mash temperature of 154 degrees.
Mash time is typically 90 minutes. Six gallons of wort
is typical. Add Challenger, Northdown hops and corn
sugar at start of boil. EKG hops go in the last 15 minutes.
10-05-04
Brewed a american
style pale ale (liberty)
11 lbs 2row pale
8 oz crystal 20
4 oz cara-munich
1.1oz northern brewer 7.4% aa bittering (8hbu) used .3oz nb +hallertau+.2oz cen
.5oz nb + .5oz
cascade flavoring - sub'ed hallertau
and centennial
.5oz nb + .5oz
cascade aroma - subbed hallertau and centennial
1 oz cascade for dry-hopping
wyeast 1056 american ale yeast,
used nottingham dry ale yeast successfully
mash grains for 90minutes with 13 qts 149 deg water. mash out with 170deg water, 5 gallons.
you should end up with a little over 6 gallons of
wort.
add bittering
hops at the beginning of the boil. 45minutes into the boil
add flavor hops. With 1 minute left,
add aroma hops.
chill wort and
add yeast to fermenter. after primary, rack to
secondary and add 1 oz of casade hops.
09-26-04
Pumpkin Ale
Reddish orange in color,
creamy tan head, sweet and spicy, rich and unique. Like a New England fall
afternoon.
Still working on this one. Not enough pumpkin flavor if you just mash out
with the pumpkin. Added two cans of natural pumpkin in the secondary.
Also 1/2 tsp of cinnamin and 1/2tsp of ginger
coversion of malt extract to grain and vice versa:
Amount of pale malt x .8125 = amount of LME
Amount of LME x 1.23 = amount of pale malt
Amount of pale malt x .6875 = amount of DME
Amount of DME x 1.45 = amount of pale malt
Amount of wheat malt x .937 = amount of liquid wheat extract
AMount of liquid wheat extract x 1.07 = amount of
wheat malt
(5 gallons, grain and extract)
Ingredients:
2 to 3 lbs. pumpkin (pie pumpkin)
0.5 lb. two-row pale malt
0.5 lb. malted wheat
0.5 lb. medium crystal malt, 40° Lovibond
5 lbs. unhopped amber malt extract (or 4 lbs. unhopped amber dry malt)
1 cup light brown sugar
1/2 cup unsulphered molasses
1 oz. Mt. Hood hop pellets (4% alpha acid), for 57 min.
0.5 oz. of pie spices: nutmeg, cinnamon, clove, allspice, cardamom, ginger in
cheesecloth bag
Ale yeast (such as Wyeast 1056, American Ale)
1 cup light dry malt for priming
my notes on the spices:
2tsp cinnamon
2tsp nutmeg
1tsp cloves
3/4tsp ginger
3/4tsp allspice
added all spices to a
teabag and let sit in the boil for 3 minutes***not enough spiciness though
Step by Step:
Cut in half, clean out, and bake one pumpkin at 300° F for one hour or until
flesh becomes mushy. Crush two-row and crystal malts and malted wheat. Mash the
malt and the pumpkin together in 5 qts. of water at
152° F for 55 minutes, then raise the
temperature to 165° F for five minutes. Run off and sparge
with 5 qts. of water at 170° F, gathering (hopefully)
about 2 gals. of sweet wort.
To the kettle add malt extract (or dry malt), brown sugar, and molasses. Bring
to a boil, then add Mt. Hood pellets. Boil 55 minutes. Add pie spices in a bag
and boil just long enough to mix them in (two to three minutes). Remove the
bag.
Remove the kettle from the heat, chill, and top off to 5.25 gals. in your
primary fermenter. Ferment with a clean ale yeast,
prime with light dry malt, and bottle condition cool (50° to 55° F) for a
month. Serve at cellar temperature to allow the blend of flavors to truly
express themselves.
Notes:
Pumpkin: Avoid using canned pumpkin pie filling. It is already spiced, often,
and is laden with preservatives and artificial products (although if you can
find organic, all-natural, no-preservative, unspiced
canned pumpkin, by all means use it). It is important to use a partial mash
with this recipe; I can't figure out any other good, efficient way to use the
pumpkin and get anything out of it (I'm open to suggestions!).
Malts: All-grain brewers can adapt this recipe to a standard "amber
ale" grain bill, but be sure to include a little malted wheat for better
head retention. Extract brewers may have trouble using the pumpkin unless they
do a partial mash as described above.
Spices: The biggest problem with this brew is the proper ratio of spice to
beer. It is very easy to overdo, especially with strong-flavored spices such as
ginger and clove. I have arrived at a dose of only 0.5 oz. total, which will
not seem like enough
as you brew but will be noticeable in the mature beer.
My personal blend is "heavy" on nutmeg and cinnamon and very light on
ginger and clove, just enough to indicate their presence. IÕve
found that leaving the spices in the fermenting beer tends to become
overwhelming, hence the use of a bag or some other
device to steep the spices in the boiling wort but
then remove them.
The commercial "Pumpkin Pie Spice" mixtures available on the grocery
store shelf seem to me a little too gingery/clovey,
so I make my own blend. Also, I have better luck with larger pieces: crushed or
shaved whole cinnamon stick, allspice berries and nutmegs, whole cloves, and
small pieces of fresh ginger. rather than any finely ground forms.
08-08-04
brewed a dry stout like Murphy's Irish
Stout
I used the murphy's
version of this recipe.
Guiness: 5lb pale malt, 2lb flaked barley, 12oz roast
barley.
******Murphy's: 6lb pale malt or 6.6lbs light liquid malt extract, 12oz
chocolate malt, 8oz roast barley (adjust the proportions of roast
barley to chocolate malt any way you desire).
Beamish: 5lb pale malt, 1.25lb wheat malt, 1.25lb chocolate malt.
The average profile seems to be 5-6lbs of base malt, typically 1-2lbs
of adjuncts for head retention/mouthfeel, plus enough
roast barley
and/or chocolate to make it opaque red-black.
Mash at 148-149 degrees F (you want it dry). Boil 90 minutes, adding
7.5 to 9.5 HBUs of hops for 90 minutes (for example,
2oz of 3.9AA%
Fuggles [2 x 3.9 = 7.8 HBUs],
or instead use 3/4oz of 11.2AA% Target
[.75 x 11.2 = 8.4 HBUs]; the hop variety is really
not considered
a very important part of stouts, so use what you have; typical
recipes use high alpha bittering hops [Bullion,
Target, Eroica],
English traditional hops [Fuggles, Goldings, Challenger], or German
hops [Hallertau, Perle,
Northern Brewer]).
The key to a good dry stout is in the conditioning. You want it to
be served at very low levels of carbonation, to make it smoother
and creamier. I have found this best achieved by kegging,
but you
can try some tricks when serving bottle conditioned beer. You
might try overpriming slightly (7/8 cup corn sugar
per 5 gallons),
then pouring the bottle directly into the glass when serving, so
that you get lots of foam, and the CO2 is released. Going the
other route, you could lightly prime (1/2 cup corn sugar), so
that you are assured of lower CO2, but the disadvantage is that
you will not get much head.
some notes about different types of
stouts:
Guiness: OG 1.039, 45 BUs. Pale
malt (65%), flaked barley (25%),
roast barley (10%).
Murphy’s: OG 1.038, 35 BUs (Target). Pale malt,
chocolate malt,
roast barley. [My note: I swear that there is wheat in here,
but MJ says otherwise...]
Beamish: OG 1.039, 40 BUs (Challenger, Goldings, Hersbruck).
Chocolate & Wheat malt.
08-01-04
Summer Ale
Sam Adams Summer Ale clone
6.6 lbs. Munton's Wheat Extract ( i
subb'ed all-grain for this. 5lbs pale, 5lbs
wheat)
1oz Hallertauer
1oz Tettnanger
Irish Moss
Zest of 1 lemon
Munton's Dry Ale Yeast
Mash for 1 hour at 152. Typically use 1quart per pound of grain plus 2
quarts.
Bring water to boil. Add extracts and
resume boil. At 15 minutes into boil add
Tettnanger. At 40 minutes add Hallertauer.
Remove from heat at 60 minutes.
Added lemon zest, transfer to fermenter and pitch
yeast. Enjoy.
06-10-04
Pale ale
Brewed a pale ale style. Recipe
follows: (libery ale clone)
11 lbs 2-row pale malt
8oz crystal 20
4oz cara-munic
8hbu northern brewer hops (bittering)
.5oz northern brewer (flavor)
.5oz cascade (flavor)
1tsp irish moss
.5oz northern brewer (aroma)
.5oz cascade (aroma)
.7oz cascade for dry-hopping
sub'ed centential for cascade
in brewing but dry-hopped with cascade
1 11g packet nottingham
dry ale yeast (can use wyeast 1056 american ale or wyeast 1332
northwest ale)
Mash in 149deg for 90 minutes. Bring
to boil and add bittering hops. Boil for 60
minutes. After 45 minutes, add flavoring hops. Add aroma hops
during the last few minutes of the boil.
05-30-04
Amber Lager
Brewed a second batch of the amber
lager. Used Superior dry lager yeast
clean lager yeast
05-28-04
Amber Lager
Brewed my first lager beer. Used Saflager S-23 dry lager yeast
a more fruity lager yeast than the
superior dry yeast.
04-15-04
Hoogarden White
Brewed a Hoogarden
white style (wheat beer) Recipe follows: hoegarden
white page 226
4 1/2 lbs belgian
2 row pilsner malt
4 1/2 lbs flaked unmalted
wheat (used wheat malt)
2.5 hbu american nugget - bittering
1 hbu czech saaz - flavor
1.2 hbu styian goldings - flavor
1 oz fresh ground coriander seed
1/4 oz dried ground curacao
orange peel
1/4 tsp irish
moss
wyeast 3944 belgian witbier yeast
03-01-04
pale ale
Brewed an pale ale. Recipe follows:
snake river pale ale clone
8.5 lbs american
2-row
1/4 lb american
caramel malt - 20lov
1/2 lb american munich malt - 7lov
7 hbu chinook - bittering
1 hbu kent goldings - flavor
1/2 oz cascade - aroma
1/2 oz cascade - aroma
1/4 tsp irish
moss
wyeast 1056 american ale yeast
02-03-04
Porter
Brewed a porter style. Recipe
follows: page 109 st. charles
porter
7.5 lbs american
2-row
3/4 lb flaked barley - oatmeal
3/4 lb chrystal
60
1/2 lb belgian
special b
1/2 lb american
victory
1/2 lb chocolate malt
1/2 lb english
black malt
12.5 hbu willamette hops - bittering
2.5 hbu american centennial - flavor
1/4 tsp irish
moss
wyeast 1056 american ale yeast
01-03-04
ESB Ale beer
Brewed an ESB ale. Recipe is as
follows in 1996 world beer cup book
11-26-03
Oatmeal Stout
My first beer. I decided to brew a
stout. The recipe is a Gold medal beer cloned after an oatmeal
stout. The recipe is as follows: zinser oatmeal
stout (co brewery)