Ill Tempered Ale

1 lb. American 2-row
0.4 lbs. Chocolate malt
0.8 lbs. Caramunich III
0.8 lbs. Barley
6 lbs. light LME
1 cup brown sugar (@ flameout)
1 ounce Simcoe hops (@ boiling)
0.8 ounce Saphir hops(@ 30 minutes)
0.8 ounce Saphir hops (@ finishing)
White Labs WLP 013
5 tsps. Barton Water Salts (added at steep)
1 tsp. Irish Moss (@15 minutes)

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Note: Pitched on yeast cake from Hull Down ESB.

Starting S.G. 1.073
Final S.G. 1.013
Alcohol 8.0%
Color 28.93 SRM
IBU 27 IBU

Bottled:
Racked to Secondary:
Brewed: 03-28-10

Tasting notes:

85 Ashes Ale

0.31 lbs. Vienna malt
0.11 lbs. Aromatic malt
0.71 lbs. English 2-row Pale
0.08 lbs. Kiln Coffee Malt
6.52 lbs. amber LME
1.2 oz. Vanguard hops (@ boil, 60 mins.)
0.50 oz. Cascade hops (@ 15mins. to flame out)
0.50 oz. Challenger hops (@ 1 min. to flame out
White Labs, British Ale, WLP005
5 tsps. Barton Water Salts (added at steep)

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.050
Final S.G. 1.012
Alcohol 5.1%
Color 14.46 SRM
IBU 32.5 IBU

Bottled:
Racked to Secondary: 11-23-09
Brewed: 11-08-09

Tasting notes:

Bouncing Pumpkin Ale

8 pound pumpkin
1 lbs. Vienna malt, 4L
0.8 lbs. Crystal malt, 40L
0.8 lbs. Malted wheat
6 lbs. amber LME
1 cup brown sugar @ boil
1/2 cup molasses @ boil
1 ounce Mt. Hood hops (boiling)
0.8 ounce Hallertauer hops (finishing)
1/2 teaspoon vanilla
1 teaspoon pumpkin pie spices (see below)
Wyeast 1056, American Ale
5 tsps. Barton Water Salts (added at steep)

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.052
Final S.G. 1.012
Alcohol 5.2%
Color 27 SRM
IBU 30 IBU

Bottled:
Racked to Secondary: 10-27-09
Brewed: 10-17-09

Tasting notes: Allspice, cinnamon, and mace. Yes, does taste like pumpkin pie.

Barry and Levon's Saison

6 lb Extra light DME
1/2 lb German Vienna Malt
1 lb Wheat DME
1 lb Belgian Clear Candy Sugar
1.6 oz Styrian Goldings Whole Hop Pellets (5% AA)
1/2 oz East Kent Goldings
1/2 oz Curacao bitter orange peel
1 tablet Irish Moss (@ last 15 minutes)
Wyeast Belgian Saison 3724
5 tsps. Barton Water Salts (added at steep)

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.062
Final S.G. 1.012
Alcohol 6.1%
Color 16.35 SRM
IBU 27.9 IBU

Bottled:
Racked to Secondary: 09-07-09
Brewed: 08-29-09

Tasting notes:

Big Orange Sun, Oktoberfest 2009 Brew #2

3.3 lb. Munton's LME Extract
3.0 lb. Dry Light Extract
1.0 oz. Hallertau Hersbruck @ 45 mins.
0.5 oz. Hallertau Select @ 10 mins.
1 smackpack of Wyeast #1214 Belgian Abbey Ale Yeast
5 tsps. Barton Water Salts (added at steep)
1 tablet Irish Moss (@ last 15 minutes)

Note: Added to flameout: 3lb. Orange Blossom Honey, 1 oz. Coriander & 1 oz. Sweet Orange Peel

Starting S.G. 1.049
Final S.G. 1.010
Alcohol 5.1%
Color 4.41 SRM
IBU 13.2 IBU

Bottled: 10-4-09
Racked to Secondary: 09-29-09
Brewed: 08-15-09

Tasting notes: Very light ale, refreshing. Touch sweet.

In the Summertime Ale, Oktoberfest 2009 No. #1

3.3 lb. Munton's Liquid Wheat Extract
3.0 lb. Dry Light Extract
1.0 lb. Briess White Wheat Malt (crushed)
0.50lb. Belgian Cara-Pils(crushed)
1.0 oz. Hallertau Hersbruck @ 60 mins.
1.0 oz. Hallertau Select @ 5 mins.
1 smackpack of Wyeast #3942 Belgian Wheat Ale Yeast
5 tsps. Barton Water Salts (added at steep)
1 tablet Irish Moss (@ last 15 minutes)

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Note: Added to secondary: 1 oz. Coriander, 1 oz. Sweet Orange Peel, & .05 oz. Grains of Paradise

Starting S.G. 1.058
Final S.G. 1.014
Alcohol 5.8%
Color 8.56 SRM
IBU 10.2 IBU

Bottled: 10-03-09
Racked to Secondary: 08-14-09
Brewed: 06-13-09

Tasting notes:

Sea Legs Ale

3.3 lb. Munton's Extra Light Liquid Extract
3.3 lb. Munton's Amber Liquid Extract
1.0 lb. German 2-row Pils (crushed)
0.50lb. American Munich(crushed)
0.25lb. English Wheat (crushed)
1.0 oz. Cascade @ 60 mins.
1.0 oz. Crystal @ 60 mins.
1 vial of White Labs East Coast Ale Yeast
5 tsps. Barton Water Salts (added at steep)
1 tablet Irish Moss (@ last 15 minutes)

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.059
Final S.G. 1.014
Alcohol 5.9%
Color 18.61 SRM
IBU 29.9

Bottled: 08-01-09
Racked to Secondary: 06-19-09
Brewed: 06-10-09

Tasting notes: Good amber ale. Not hoppy, clean.

Highlander Scotch Ale

3.3 lb. Munich Liquid Extract
3.0 Dry Dark Extract
0.21 lb. 80L(crushed)
0.23 lb. 90L (crushed)
0.18 lb. Dark Crystal (crushed)
0.70 oz. Nugget @ 60 mins.
1 packet Munton's Ale Yeast
2 tsps. Barton Water Salts (added at steep)
1 tablet Irish Moss (@ last 15 minutes)

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.052
Final S.G. 1.014
Alcohol 5.0%
Color 13.0 SRM
IBU 21.0

Bottled: 10-06-08
Racked to Secondary: 09-03-08
Brewed: 08-18-08

Tasting notes:

Hull Down ESB

6.3 lb. NB Gold Extract
0.02 lb. Special B (crushed)
0.34 lb. Carapils (crushed)
0.24 lb. 40L (crushed)
0.24 lb. Special Roast (crushed)
0.12 lb. Biscuit (crushed)
0.06 oz. Nugget @ 60 mins.
0.5 oz. East Kent Goldings @ 15 mins.
0.5 oz. Sterling @ 1 mins.
Danstar Nottingham Yeast
2 tsps. Barton Water Salts (added at steep)
1 tablet Irish Moss (@ last 15 minutes)

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.048
Final S.G. 1.011
Alcohol 4.9%
Color 9.50 SRM
IBU 33.0

Bottled: 10-08-08
Racked to Secondary: 09-01-08
Brewed: 08-16-08, 03-27-10

Tasting notes:

Abismo Stout

6.3 lb. Munich Extract (@15 min.)
1.0 2lb. Wheat DME (@60 min.)
1 1b. Chocolate (crushed)
0.5 lb. Dark Crystal (crushed)
0.5 lb. Black Malt
1.0 oz. Galena @ 60 mins.
0.5 oz. Cascade @ 15 mins.
0.5 oz. Casacade @ 5 mins.
White Labs Edinburgh Scotch Yeast
2 tsps. Barton Water Salts (added at steep)
1 tablet Irish Moss (@ last 15 minutes)

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Note: 2 oz. oak cubes in secondary & 16 oz. Marker's Mark in secondary

Note: Pitched on existing Irish yeast cake

Starting S.G. 1.077
Final S.G. 1.021
Alcohol 7.4%
Color 34.51 SRM
IBU 43.8

Bottled: 07-03-08
Racked to Secondary: 04-07-08
Brewed: 03-30-08

Tasting notes:

John Barleycorn Kolsch

6.0 lb. Dry Pilsen Extract (@15 min.)
1.0 lb. Dry Pilsen Extract (@60 min.)
11.6 oz. Flaked Wheat (crushed)
1.0 oz. Cascade @ 60 mins.
1.0 oz. Cascade @ 30 mins.
White Labs European Yeast
2 tsps. Barton Water Salts (added at steep)
1 tablet Irish Moss (@ last 15 minutes)

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.051
Final S.G. 1.009
Alcohol 5.5%
Color 4.75 SRM
IBU 31.0

Bottled: 03-21-08
Racked to Secondary: 02-21-08
Brewed: 02-09-08

Tasting notes: Very light. Easy drinking.

Gizza Bitters

6.6 lb. Dry Extra Light Extract
0.16 lbs. 10L (crushed)
0.14 lbs. Special B (crushed)
0.42 lbs. Maris Otter (crushed)
0.08 lbs. Aromatic (crushed)
1.0 oz. Cluster @ 60 mins.
0.50 oz. Sterling @ 15 mins.
0.50 oz. Vanguard @ 1 min.
Nottingham
2 tsps. Barton Water Salts (added at steep)
1 tablet Irish Moss (@ last 15 minutes)

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.036
Final S.G. 1.009
Alcohol 4.9%
Color 9.36 SRM
IBU 30.0

Bottled: Tap a Draft
Racked to Secondary: 12-30-07
Brewed: 12-08-07

Tasting notes: Great!

Hearts Ale (Two Hearted Ale Clone)

8.0 lb. Liquid Gold Extract
0.08 lbs. 40L (crushed)
0.08 lbs. Special Roast (crushed)
1.3 oz. Centennial @ 60 mins.
0.50 oz. Centennial @ 15 mins.
0.50 oz. Centennial @ 1 min.
Wyeast 1084 Irish Ale
2 tsps. Barton Water Salts (added at steep)
1 tablet Irish Moss (@ last 15 minutes)

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.059
Final S.G. 1.012
Alcohol 6.1%
Color 13.27 SRM
IBU 50.0

Bottled: Tap A Draft
Racked to Secondary: 02-08-08
Brewed: 01-27-08

Tasting notes:

I <3 Winter Warmer

12.0 lb. Liquid Gold Extract
0.57 lbs. 90L (crushed)
0.59 lbs. 120L (crushed)
0.26 lbs. Chocolate (crushed)
0.60 oz. Target @ 60 mins.
0.50 oz. Fuggle @ 15 mins.
0.50 oz. Goldings @ 1 min.
Wyeast 1388 Belgian Strong Ale
2 tsps. Barton Water Salts (added at steep)
1 tablet Irish Moss (@ last 15 minutes)

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.092
Final S.G. 1.018
Alcohol 10.1%
Color 18.85 SRM
IBU 20.0

Bottled: 12-27-07
Racked to Secondary: 12-07-07
Brewed: 11-17-07

Tasting notes:

Fram Peach Lambic

2.5 lbs. Dry Wheat Extract
2.0 lbs. Dry Light Extract
0.50 lbs. 10L (crushed)
0.50 lbs. Missouri Honey
1.0 oz. Saaz @ 60 mins.
0.50 oz. Saaz @ 10 mins.
0.50 oz. Saaz @ 2 mins.
Pectin @ Transfer to secondary
Wyeast 1056 American Ale used in primary. Pitch Wyeast 3278 Belgian Lambic Blend when transferring to secondary.
2 tsps. Barton Water Salts (added at steep)
1 tablet Irish Moss (@ last 15 minutes)
46 ounces Peach puree concentrate @ transfer
12 ounces Peach puree concentrate @ Bottling

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Note: 6 months in secondary

Starting S.G. 1.045
Final S.G. 1.004
Alcohol 5.3%
Color 7 SRM
IBU 14.0

Bottled:
Racked to Secondary:
Brewed:

Tasting notes:

Mind Eraser 120/- Wee Heavy

10.0 lb. LME
0.26 lbs. CaraMunich II (crushed)
0.59 lbs. Otter (crushed)
0.26 lbs. 90L (crushed)
0.13 lbs. Chocolate (crushed)
0.13 lbs. Roasted Barley (crushed)
0.38 lbs. Rice Syrup (at flameout)
0.38 lbs. Light Brown Sugar (at flameout)
0.60 oz. Columbus @ 60 mins.
0.50 oz. Saaz @ 15 mins.
0.50 oz. Spalt @ 1 min.
Wyeast 1728 Scottish Ale
2 tsps. Barton Water Salts (added at steep)
1 tablet Irish Moss (@ last 15 minutes)

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.099
Final S.G. 1.022
Alcohol 10.2%
Color 21.04 SRM
IBU 26.0

Bottled: 12-27-07, 03-21-10
Racked to Secondary: 12-07-07
Brewed: 11-10-07

Tasting notes: Like the Alley Cat drink, the name says it all.

A Quick One While You Were Out Mead

2-3 cloves
2 sticks of cinnamon (broken in half)
3 slices of ginger
2-4 teaspoons of orange peel
5 lbs. strawberries (Cold and crushed)
3 lbs. Missouri honey
3/4 teaspoon acid blend
1 teaspoon Irish moss
6 cups of water
Lalvin Yeast, D47

Heat spring water until (10-15 minutes) lukewarm (140 F). Stir in honey, yeast nutrients, acid blend, spices, and ginger. Warm for another 10 minutes, (overcooking removes too much honey flavor), skimming off foam as needed (2 to 3 times during last 15 minutes). After 8 minutes, add Irish Moss. After last skimming, turn off heat, add crushed fruit, and let steep 15-30 minutes while allowing mead to cool and clarify. Pour mead into 5 gallon glass carboy jug.

Ready in 2-3 months.

Starting S.G.
Final S.G.
Alcohol
Color
IBU

Bottled:
Racked to Secondary:
Brewed: Monthly

Tasting notes:

One of 200 Hefe

6.0 lb. Wheat LME
0.50 lbs. Wheat Malt (crushed)
0.50 lbs. Cara-Pils (crushed)
0.10 lbs. 10L (crushed)
0.10 lbs. Aromatic (crushed)
0.10 lbs. CaraMunich (crushed)
0.50 oz. Tettnanger @ 60 mins.
0.25 oz. Vanguard @ 45 mins.
0.25 oz. Vanguard @ 15 mins.
White Labs WLP300 Hefeweizen Ale
2 tsps. Barton Water Salts (added at steep)
1 tablet Irish Moss (@ last 15 minutes)

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G.
Final S.G.
Alcohol 4.4%
Color 12.0
IBU 11.5

Bottled: 11-10-07
Racked to Secondary: 10-29-07
Brewed: 10-21-07

Tasting notes:

Goose Egg Ale (Honkers Ale clone)

6.0 lb. Gold LME
1.0 lbs. 40L (crushed)
0.30 lbs. CaraMunich (crushed)
0.40 lbs. Munich (crushed)
1.0 oz. Northern Brewer @ 60 mins.
0.5 oz. Cascade @ 15 mins.
0.5 oz. Williamette @ 15 mins.
1.0 oz. Cascade @ flameout
White Labs WLP002 English Ale
2 tsps. Barton Water Salts (added at steep)
1 tablet Irish Moss (@ last 15 minutes)

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.055
Final S.G. 1.013
Alcohol 5.9%
Color 12.56
IBU 25-40 IBU

Bottled: 12-06-07
Racked to Secondary: 11-10-07
Brewed: 11-04-07

Tasting notes:

The Bronze Ale (Honey Brown clone/Oktoberfest 2007 Ale)

6.0 lb. Gold LME
0.25 lbs. Specal B(crushed)
0.10 lbs. Chocolate Malt (crushed)
0.25 lbs. Special Roast (crushed)
0.25 lbs. Biscuit (crushed)
1 lb. Honey (at flameout)
1.0 oz. Challenger@ 60 mins.
1.0 oz. East Kent Goldings @ 15 mins.
WLP 550 Belgian Ale Yeast
2 tsps. Barton Water Salts (added at steep)
1 tablet Irish Moss (@ last 15 minutes)

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.054
Final S.G. 1.019
Alcohol 5.4%
Color 19.62
IBU 20-40 IBU

Bottled: 11-10-07
Racked to Secondary: 10-13-07
Brewed: 09-14-07

Tasting notes:

DeConstrue Dubbel Ale (Oktoberfest 2007 Ale)

6.6 lb. Amber LME
1.0 lb. Golden Light DME
1.0 lb. Candi Sugar Dark (added at boil)
0.25 lbs. Specal B(crushed)
0.25 lbs. Caramunich (crushed)
1.0 oz. Hersbrucker @ 60 mins.
1.0 oz. Saaz @ 1 mins.
WLP 550 Belgian Ale Yeast
2 tsps. Barton Water Salts (added at steep)
1 tablet Irish Moss (@ last 15 minutes)

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.066
Final S.G. 1.013
Alcohol 7.0%
Color 25.71
IBU 15-25 IBU

Bottled: 10-13-07/Tap-A-Draft
Racked to Secondary: 08-26-07
Brewed: 08-09-07

Tasting notes:

Gardenia Ale

3.0 lb. Amber LME
3.3 lb. Light DME
0.14 lbs Wheat (crushed)
0.15 lbs. Biscuit (crushed)
0.06 lbs. Special B (crushed)
0.10 lbs. Crystal Malt (10L) (crushed)
0.07 lbs. Caramel (40L) (crushed)
1.0 oz. Cascade @ 60 mins.
1.0 oz. Cluster @ 60 mins.
Wyeast 3068 Weihenstephan Weizen Yeast
2 tsps. Barton Water Salts (added at steep)
1 tablet Irish Moss (@ last 15 minutes)

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.053
Final S.G. 1.012
Alcohol 5.0%
Color 13.62
IBU 25-40 IBU

Bottled: Used Tap-A-Draft
Racked to Secondary: 03-18-07
Brewed: 03-04-07

Tasting notes:

Ellis Ale

3.3 lb. Amber LME
3 lb. Light DME
0.05 lbs. Caramel Malt 90L (crushed)
0.05 lbs. Caramel Malt 120L (crushed)
0.06 lbs. Belgian Aromatic (crushed)
0.10 lbs. English Wheat (crushed)
0.07 lbs. Roasted Barley (crushed)
0.5 oz. Galena @ 60 mins.
0.5 oz. Perle @ 15 mins.
0.5 oz. Liberty @ 1 mins.
White Labs WLP007 Dry English Ale
2 tsps. Barton Water Salts (added at steep)
1 tablet Irish Moss (@ last 15 minutes)
Corn Sugar for priming

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.051
Final S.G. 1.011
Alcohol 5.2%
Color 12.51
IBU 25-40 IBU

Bottled: 12-21-06
Racked to Secondary: 12-05-06
Brewed: 11-04-06

Tasting notes:

Me, Myself, and My Mead

12-15 lbs. pure raw honey
5 gallons purified spring water
3 tsp. yeast nutrient
1 tsp. acid blend
5-7 oz. sliced fresh ginger root
1 tablet Irish Moss
Lalvin 71B or D47
Carb drops for priming

Heat 2.5 gallons of spring water 10-15 minutes till lukewarm (140 F). Stir in honey, yeast nutrients, acid blend, and ginger. Warm for another 10 minutes, (overcooking removes too much honey flavor), skimming off foam as needed (2 to 3 times during last 15 minutes). After 8 minutes, add Irish Moss & wort chiller. After last skimming, turn off heat, add crushed fruit (optional), and let steep 15-30 minutes while allowing mead to cool and clarify. Pour mead into 5 gallon glass carboy jug.

Note: 3 months in primary, 6 in secondary, and bottle for 3 months.

Bottled: 07-25-07
Racked to Secondary: 02-17-07
Combined at Temp: 11-13-06

Tasting notes:

Oktoberfest 2006 Amber (LHBS kit)

3 lb. Amber DME
3 lb. Light DME
1.0 Crystal Malt 40L (crushed)
1.0 oz. Northern Brewer @ 60 mins.
Dry WYeast
2 tsps. Barton Water Salts (added after steep)
1 tablet Irish Moss (@ last 15 minutes)
Carb drops for priming

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.056
Final S.G. 1.013
Alcohol 5.7%
Color 12.94
IBU 30-40 IBU

Bottled: Used Tap-a-Draft
Racked to Secondary: 08-19-06
Brewed: 08-05-06

Tasting notes:

Oktoberfest 2006 American Ale (LHBS kit)

3 lb. light DME
0.06 lb. wheat DME
0.11 lb. corn sugar
0.11 lb. rice syrup
1.5 oz. Cascade @ 60 mins.
0.5 oz Centennial @ 15 mins.
0.5 oz Hallertau @ 1 mins.
Dry Wyeast
2 tsps. Barton Water Salts (added after steep)
1 tablet Irish Moss (@ last 15 minutes)
Carb drops for priming

Starting S.G. 1.050
Final S.G. 1.012
Alcohol 5.0%
Color 4.42 SRM
IBU 30-40 IBU

Bottled: 07-30-06
Racked to Secondary: 06-27-06
Brewed: 06-12-06

Tasting notes: Very different than more usual brews. Crisp, dry, and foamy.

Rye

1 lb. rye malt (crushed)
1 lb. chocolate malt (crushd)
3.3 lb. NB Wheat malt
3.3 lb. NB Dark LME
0.5 oz. Challenger @ 60 mins.
0.5 oz Cascade @ 15 mins.
0.5 oz Goldings @ 1 mins.
WYeast 3068 Weihenstephan Weizen
2 tsps. Barton Water Salts (added after steep)1 tablet Irish Moss (@ last 15 minutes)Carb drops for priming

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.051
Final S.G. 1.012
Alcohol 5.1%
Color 14
IBU 10-20 IBU

Bottled: 07-30-06
Racked to Secondary: 06-25-06
Brewed: 06-12-06

Tasting notes:

Woody's Cider

4 gallons apple juice (Martinelli's...100% juice)
2 pounds brown sugar
4 cans of apple juice concentrate (Langer's)
1 gallon apple juice (Langer's)
1 cup sugar for priming
2 cups Splenda for priming
White Labs Belgian Golden Ale yeast

Bottled: 03-14-06
Racked to Secondary: 02-26-06
Brewed: 01-27-06, 08-20-07

Note: 100% juice...no preservatives or additives

Tasting notes:

Mr. Brownstone Amber Ale

3.0 lb. Munton's Amber DME
2.0 lb. Munton's Light DME
1.0 lb. Crystal Malt (40L) (crushed)
1.0 lb. Special B (crushed)
1.0 lb. Special Roast (crushed)
0.7 oz. Northern Brewer (@ 60 mins)
2.0 oz. Williamette (@ 60 mins)
2 tsps. Barton Water Salts (added after steep)
1 tablet Irish Moss (@ last 15 minutes)
Hop Head IPA yeast cake
Carb drops for priming

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.051
Final S.G. 1.013
Alcohol 4.9%
Color 27
IBU 65-75

Bottled: 01-29-06
Racked to Secondary: 01-05-06
Brewed: 12-20-05

Tasting notes:

Redface Ramon Ale

6.0 Lbs. LME
0.5 lb. English 2-row (crushed)
0.4 lb. Carapils (crushed)
1.0 lb. Flaked Barley
0.35 lb. Simpsons Peated Malt (2.5L)
2.5 oz. Cascade (60 mins.)
0.5 oz. Cascade (15 mins.)
0.5 oz. Williamette (1 mins.)
Chipotle peppers (dry hopped)
Wyeast American Ale II #1272 Yeast XL with quart starter

Note: All grains steeped in 2.5 gallons of water for 60 mins.

Starting S.G. 1.056
Final S.G. 1.011
Alcohol 5.9%
Color 25-30 SRM
IBU 50-60 IBU

First Bottled:
Racked to Secondary:
First Brewed:

Note:

Tasting notes:

She's In Parties Hefeweizen

6.0 Lbs. Wheat LME
0.5 lb. Honey Malt
0.5 lb. Caramunich
1.0 oz. Tettnang (60 mins.)
Wyeast Bavarian Wheat Ale #3068 Yeast XL with quart starter

Note: All grains steeped in 2.5 gallons of water for 60 mins.

Starting S.G. 1.055
Final S.G. 1.014
Alcohol 5.4%
Color 6-12 SRM
IBU 20-30 IBU

First Bottled: 07-01-2005
Racked to Secondary: 06-20-2005
First Brewed: 06-11-05

Note: First batch was pitched on existing yeast cake...Bavarian Wheat.

Tasting notes: Tasty hefe with touch of malt.

Whitey's Extra Pale Ale

6.6 lbs. Cooper's Light LME
1.0 lb. English Pale or Pauls Mild Ale
0.13 lb. Beligum Carapils (1.5L)
0.7 oz. Chinook or Simcoe (60 mins.)
0.50 oz. Cascade (15 mins.)
0.50 oz. Hallertau or Saphir (1 min.)
Wyeast American Ale #1065 Yeast XL with quart starter or White Labs Irish Ale

Note: All grains steeped in 2.5 gallons of water for 60 mins.

Starting S.G. 1.046
Final S.G. 1.011
Alcohol 4.7%
Color 5-12 SRM
IBU 30-45 IBU

Bottled: 06-06-05, 09-18-05, 02-17-08
Racked to Secondary: 05-23-05, 08-30-05, 01-27-08
Brewed: 05-06-05, 08-15-05, 01-20-08, 11-17-09

Note: First batch was pitched on existing yeast cake....Irish Ale.

Tasting notes: Excellent. Light and tasty.

Sturm Ale

6.6 lbs. NB Light Malt Syrup
5.0 lbs. Laaglander Dry Light Malt Extract
1.0 lb. American Caramel (120L)
.90 lb. Chocolate Malt
.50 lb. Black Patent
.60 lb. Roasted Barley
3 oz. Cluster (@ 60 mins.)
0.5 oz. Fuggle (@ 15 mins.)
0.5 oz. Crystal (@ 1 min.)
2 tsps. Barton Water Salts (added after steep)
1 tablet Irish Moss (@ last 15 minutes)
Wyeast Thames Valley #1275 Yeast XL with quart starter

Note: All grains steeped in 3 gallons of water for 60 mins.

Starting S.G. 1.102
Final S.G. 1.027
Alcohol 10.00%
Color 35-40 SRM
IBU 60-70

First Bottled: 03-15-06
Racked to Secondary: 02-22-06
First Brewed: 2-13-06

Tasting notes:

Ironhead Lager

3.3 lbs. NB Amber Malt Syrup
3.0 lbs. Laaglander Dry Malt Extract
1.0 lb. Rahr 2-row (1.7L)
5 ozs. Beligum Carapils (1.5L)
0.05 ozs. American Munich (19L)
1 oz. Hallertau (@ 60 mins.)
0.5 oz. Hallertau (@ 15 mins.)
0.5 oz. Hallertau (@ 1 min.)
2 tsps. Barton Water Salts (added after steep)
1 tablet Irish Moss (@ last 15 minutes)
Wyeast Bavarian Lager #2206 Yeast XL with quart starter

Note: All grains steeped in 3 gallons of water for 60 mins.

Starting S.G. 1.057
Final S.G. 1.016
Alcohol 5.4%
Color 3-5 SRM
IBU 20-25

First Bottled: 04-01-05
Racked to Secondary: 03-17-05
First Brewed: 03-12-05

Tasting notes: Not quite a lager due to the temp. control situation but still tasty and unique.

Rosy Raspberry Nut Brown Ale

6 lbs. NB Gold Malt Syrup
4 ozs. Crisp Chocolate (625-635L)
4 ozs. Dingemans Special B (115L)
4 ozs. Dingemans Biscuit (24.5L)
4 ozs. Briess Special Roast (50L)
3.3 ozs. Briess Carapils (1.5L)
1 oz. Challenger (@ 60 mins.)
0.5 oz. Fuggle (@ 1 min.)
2 tsps. Barton Water Salts (added after steep)
1 tablet Irish Moss (@ last 15 minutes)
Wyeast London Ale #1028 Yeast XL with quart starter
1 bottle Raspbery extract at bottling

Note: All grains steeped in 3 gallons of water for 60 mins.

Starting S.G. 1.049
Final S.G. 1.013
Alcohol 4.9%
Color 15-22 SRM
IBU 25-40

First Bottled: 12-30-05
First Racked to Secondary: 12-11-04
First Brewed: 12-5-04

Tasting notes: This was a beer for Neale since she likes New Belgium's Frambrozen.

Anomie Amber Ale

3.0 lb. Munton's Light DME
3.3 lb. Munton's Light Extract
0.37 lb. English Pale Ale malt (2.9L) (crushed)
0.40 lb. Crystal Malt (40L) (crushed)
0.63 lb. Crystal Maly (60L) (crushed)
0.11 lb. Carapils (1.5L) (crushed)
1.5 oz. Cascade (@ 60 mins)
1.0 oz. Hallertau (@ 15 mins)
2 tsps. Barton Water Salts (added after steep)
1 tablet Irish Moss (@ last 15 minutes)
Wyeast Irish Ale #1084 Yeast XL
Carb drops for priming

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.056
Final S.G. 1.013
Alcohol 5.7%
Color 12.33
IBU 20-35

Bottled: 05-20-05
Racked to Secondary: 05-01-05
Brewed: 04-23-05

Tasting notes: Very drinkable. Good color.

Brawny Strong Bitter

3.0 lb. Light Muntons DME
3.3 lb. Light Coopers Extract
0.52 lb. English Pale Ale malt (2.9L) (crushed)
0.16 lb. Crystal Malt (40L) (crushed)
0.14 lb. Crystal Malt (60L) (crushed)
0.07 lb. Chocolate Malt (625L) (crushed)
0.27 lb. Carapils (1.5L) (crushed)
1.2 oz. Cluster (@ 60 mins)
.50 oz. Challenger (@ 15 mins)
.50 oz. Hallertaur (@ 15 mins)
.50 oz. Williamette (@ 15 mins)
2 tsps. Barton Water Salts (added after steep)
White Labs (WLP005) British Ale yeast
Carb drops for priming

Note: All grains steeped in 3.0 gals at 150 degrees for 60 mins.

Starting S.G. 1.054
Final S.G. 1.013
Alcohol 5.4%
Color 12.23 SRM
IBU 35-45

Bottled: 02-26-05
Racked to Secondary: 02-12-05
Brewed: 01-30-05

Tasting notes: Very good bitter. Nice hop aroma and tasty bitter finish.

Bright Side Robust Porter

7.45 lbs. NB Pale Malt Extract
0.89 lb. Dingeman's Debittered Black Malt (525L) (crushed)
0.10 lb. Aromatic (19L)(crushed)
0.11 lb. Carapils (1.5L) (crushed)
0.18 lb. Crystal Malt (20L)
0.58 lb. Crisp Chocolate (625L) (crushed)
0.20 lb. Black Treacle (@ last minute of boil)
0.90 oz. Challenger (@ 60 mins.)
0.25 oz. Willamette (@ 60 mins.)
0.25 oz. Northdown (@ 20 mins.)
0.50 oz. Tettnanger (@ 5 mins.)
2 tsps. Barton Water Salts (added after steep)
White Labs (WLP007) Dry English yeast
2 oz. toasted oak chips (in secondary)
Carb drops for priming

Note: All grains steeped in 3.0 gals at 150 degrees for 60 mins.

Starting S.G. 1.059
Final S.G. 1.014
Alcohol 6.0%
Color 30-40 SRM
IBU 30-40

Bottled: 03-05-05
Racked to Secondary: 02-06-05
Brewed: 02-13-05

Tasting notes: Great oak.

Wobblie Weizenbock

9.30 lbs. Wheat DME
0.11 lb. Briess Caramel (120L) (crushed)
0.11 lb. Crisp Chocolate (625L) (crushed)
2.0 oz. Hallertau (1.5 @ 60 mins., .5 @ 15 mins., .5 @ 1 mins.)
2 tsps. Barton Water Salts (added after steep)
Wyeast Weihenstephan Weizen Ale #3068 Yeast XL with quart starter

Note: All grains steeped in 3.0 gals at 150 degrees for 60 mins.

Starting S.G. 1.069
Final S.G. 1.017
Alcohol 6.9
Color 15.5
IBU 20-30

Bottled: 06-14-06
Racked: 05-20-06
Brewed: 04-30-06

Tasting notes:

Emge Ale

9.25 lbs. Light DME
13 oz. Durst Munich (8.3L)(crushed)
7 oz. Breiss (20L) (crushed)
0.60 oz. Perle (@ 90 mins.)
0.50 oz. Saaz (@ 10 mins.)
2 tsps. Barton Water Salts (added after steep)
Wyeast European Ale # 1338 Yeast XL with quart starter
2.5 oz. corn sugar for priming

Note: All grains steeped in 3.0 gals at 150 degrees for 60 mins.

Starting S.G. 1.068
Final S.G. 1.015
Alcohol 7.0%
Color 8-10 SRM
IBU 20-25

Bottled: 08-28-05
Racked to Secondary: 08-15-05
Brewed: 07-23-05

Tasting notes: Good but needs more hops at its base. It is allitle sweet. Note: Add Hallertau for 60 mins.

Amber Waves of Wheat

6.0 lbs. NB Wheat Malt Extract
0.5 lb. Briess Carapils (1.5L) (crushed)
0.7 oz. Tettnang (@ 60 mins.)
0.25 oz. Tettnang (@ 15 mins.)
0.25 oz. Hallertau (@ 15 mins.)
2 tsps. Barton Water Salts (added after steep)
Wyeast Weihenstephan Weizen Ale # 3068 Yeast XL with half quart starter

Note: All grains steeped in 3.0 gals at 150 degrees for 60 mins.

Note: Half of the batch will be flavored. Raspberry or Peach?

Starting S.G. 1.047
Final S.G. 1.011
Alcohol 4.6%
Color 9.0 SRM
IBU 15-20

Bottled: 07-04-2004
Racked to Secondary: 06-30-04
Brewed: 06-19-04


Alternate grain bill for next brewing:
6.0 lbs. NB Wheat Malt Extract
0.5 lb. Briess Carapils (1.5L) (crushed)
1.0 lb. Munich malt (crushed)
0.75 lb. Crystal malt (10L) (crushed)

Starting S.G. 1.055
Final S.G. 1.014
Alcohol 5.4%
Color 11.0 SRM
IBU 15-30

Tasting notes:(08-30-04) This was very tasty.
Fruity, crisp, and smooth.
Yet, I want a touch of malt too.

Nentalbratz Schwarzbier Ale

6.0 lbs. John Bull Light Malt Extract
.60 lb. Crystal Malt (60L) (crushed)
.47 lb. Roasted Barley (700L)(crushed)
.58 lb. Black Patent Malt (600L)(crushed)
.50 oz. Nugget (.5 oz @ 60 mins., .5 oz. @ 45 mins.)
.50 oz. Saaz (@ 15 mins.)
.50 oz. Cascade (@ 1 min.)
1 tablet Irish Moss (@ last 15 minutes)
Wyeast Ringwood Ale #1187 Yeast XL with quart starter

Note: All grains steeped in 3.0 gals at 150 degrees for 60 mins.

Starting S.G. 1.053
Final S.G. 1.014
Alcohol 5.1%
Color 20-30 SRM
IBU 25-35

Bottled: 06-04-04
Racked to Secondary: 05-16-04
Brewed: 05-09-04

Tasting notes:(08-30-04) Recipe slightly modified after first brew.
These was intially a recipe I developed to use some older materials but this turned our really well.
Dark, malty, and roasty.

Into the Fade Witbier

2 lbs. Light Laaglander Dry Malt Extract
2 lbs. NB Wheat Malt Extract
1.25 lb. Cargill Unmalted Wheat (crushed)
1 lb. Pils (crushed)
.33 lb. torrified wheat
.33 lb. flaked barley
.33 lb. flaked oats
1.0 oz. Saaz (@ boil)
1 tablet Irish Moss (@ last 15 minutes)
Wyeast Belgian Ale #3944 Yeast XL
.5 oz. Coriander Seed (dry)
.5 oz. Bitter Orange Peel (dry)

Note: All grains steeped in 3.0 gals at 150 degrees for 60 mins.

Starting S.G. 1.045
Final S.G. 1.011
Alcohol 4.4%
Color 3 SRM
IBU 10-15

Bottled: 05-21-06
Racked: 04-30-06
Brewed: 04-23-06

Tasting notes:

Mexicola Ale

3 lbs. NB Gold Malt Extract
3 lbs. Laaglander Dry Light Malt Extract
.5 lb. Gambrinus Honey Malt (20L) (crushed)
.5 lb. Crystal Malt (40L) (crushed)
.17 lb. Carapils (1.5L) (crushed)
2 tps. Barton Water Salts
1 tablet of Irish Moss (@ 15 mins. left)
Perle (1 oz. @ boil)
Casacade (.5 oz. @ 40 min.)
Casacade (.5 oz. @ 15 min.)
Casacade (.5 oz. @ flameout)
Wyeast American Ale #1056 Yeast XL
Carb drops for priming

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.053
Final S.G. 1.013
Alcohol 5.0%
Color 7.8 SRM
IBU 30-40

Bottled: 11-15-04
Racked to Secondary: 07-14-04
Brewed: 07-04-04

Tasting notes: The color is a nice deep golden brown, which was a goal. The cascade hops are present and taste great. The malt is good but could be more present. The perle hop provide a nice bittering. The head is nice and thick, which has encouraged me to use carbonation drops again. The lacing is ok and could be better.

Bandywallop Ale

3.3 lbs. NB Light Malt Extract
3.3 lbs. NB Wheat Malt Extract
.28 lb. Special B (crushed)
.15 lb. Biscuit (crushed)
.27 lb. Munich (crushed)
.14 lb. Aromatic (crushed)
2 tps. Barton Water Salts
1 tablet of Irish Moss (@ 15 mins. left)
Magnum (1 oz. @ boil)
Columbus (1 oz. @ 40 min.)
Centennial (1 oz. @ 15 min.)
Centennial (1 oz. @ flameout)
Wyeast American Ale #1056 Yeast XL with half quart starter

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.054
Final S.G. 1.013
Alcohol 5.3%
Color 14.65 SRM
IBU 20-40

First Bottled: 05-02-04
First Racked to Secondary: 04-16-04
First Brewed: 04-11-04

Tasting notes:(08-30-04) For a first attempt, a decent clone.
The magnum hops were excellent.

Celebration Stout

6 lbs. John Bull Light Malt Extract
1.0 lb. Flaked Barley
1.0 lb. Roasted Barley (crushed)
5.0 oz. Crystal Malt (80L) (crushed)
5.0 oz. Durst Wheat (crushed)
8.0 oz. lactose
8.0 oz. Malto dextrin
2 tps. Barton Water Salts
2.0 oz. Bullion (1.0 oz @ 60 mins, 1.0 oz @ 20 mins)
Wyeast Irish Ale #1084 Yeast XL
Carb drops for priming

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G.
Final S.G.
Alcohol
IBU

Bottled: 05-06-05, 04-12-08
Racked to Secondary: 04-23-05, 03-29-08
Brewed: 04-16-05, 03-08-08

Tasting notes:

Festive Barley Wine

6 lbs. Northern Brewer Light Malt Extract
4 lbs. Muntons Dried Malt Extract
3 lbs. 2-row (crushed)
2 lbs. Belgian Aromatic (crushed)
1 lb. Crystal Malt (crushed)(120L)
1 lb. Briess (20L) (crushed)
1 tablet of Irish Moss
2 tps. Barton Water Salts
3 oz. Cluster(@ 60 min.)
1 oz. Cascade (@ 1 min. left)
1 oz. Willamette hops (@ 1 min. left)
Wyeast London Ale Yeast III 1318 XL with quart starter
Carb drops for priming

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.115
Final S.G. 1.025
Alcohol 12.1%
Color 20-25 SRM
IBU 50-70

First Bottled: 01-23-05
First Racked to Secondary: 01-16-05
Brewed: 12-28-04, 01-17-06, 02-18-08

Tasting notes: This will age at least a year. I will take a sample in 6 months. This may be a gift for some come winter holiday 2005.

Something Wicked Oktoberfest

6.0 lbs. Bierkeller Light Malt Extract
0.13 lbs. Crystal Malt (90L) (crushed)
1 lb. Munich malt (cracked)
0.13 lbs. Belgian Caramunich Malt (crushed)
2 tps. Barton Water Salts
0.7 oz. Northern Brewer (@ 60 mins.)
0.50 oz. Saaz (15 mins. left in boil)
0.50 oz. Saaz (1 mins. left in boil)
1 tablet Irish Moss (15 mins. left in boil)
Wyeast German Ale Yeast 1007 XL
4.8 oz. corn sugar for priming

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.055
Final S.G. 1.013
Color 7-14 SRM
Alcohol 5.5%
IBU 20-30

Bottled: 08-05-05
Racked to Secondary: 07-23-05
Brewed: 07-16-05

Tasting notes:

Redeye Stout

9.3 lbs. Northern Brewer Dark Malt extract
1 lb. Crystal malt (120 °L) (crushed)
8 oz. Chocolate malt (crushed)
8 oz. Roasted barley (crushed)
1 lb. Ghirardelli Select Brown chocolate powder
8 oz. lactose
2 tps. Barton Water Salts
3 oz. Northern Brewer (@ 60 mins.)
2 oz. Nugget (@ 60 mins.)
2 oz. Cascade (@ 5 mins.)
5 oz. Espresso beans, fine ground, brewed in 1 gallon (@ bottling)
Wyeast Ale #1087 Yeast XL

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.075-1.095
Final S.G. 1.018-1.030
Color: 30-40 SRM
Alcohol 8.4%
IBU 50-90

Bottled: 02-27-07
Racked to Secondary: 02-18-07
Brewed: 01-15-07

Tasting notes:

Aloha Haole Pale Ale

6 lbs. Northern Brewer Pale Malt extract
1 lb. Gambrinus Honey Malt (30L)(cracked)
1 lb. Durst Munich Malt (crushed)
.50 oz. Durst Wheat Malt (crushed)
2 tps. Barton Water Salt
0.5 oz Galena (@ 60 min)
0.5 oz Cascade (@ 30 min)
0.5 oz Mt. Hood (@ 15 min)
0.5 oz. Mt. Hood (@ flameout)
Wyeast Northwest Ale #1332 Yeast XL with full quart starter
1 tablet Irish Moss (added with 15 mins. left in boil)
Carb drops for priming

Note: All grains steeped in 3.0 gals at 150 degrees for 60 mins.

Starting S.G. 1.056
Final S.G. 1.013
Alcohol 5.6%
Color 11 SRM
IBU 20-40

First Bottled: 12-14-04
First Racked to Secondary: 11-30-04
First Brewed: 11-24-04

Tasting notes: Turned out well. Drinkable and smooth.

Fiffy Honey Dunkelweizen

3.3 lbs. NB Wheat malt extract
3.3 lbs. Munich malt extract
1 lb honey (added to boil @ last minute)
4 oz Crystal malt (60 L) (crushed)
1 ib. Chocolate malt (crushed)
2 tps. Barton Water Salts (added after steep)
2.0 oz Northern Brewer (1 oz. @ 60 min., 0.5 oz. @ 45 min., 0.5 oz. @ 15 min)
2.0 oz Styrian Goldings (last 5 mins.)
Wyeast Bavarian Wheat #3056 Yeast with quart starter

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.053
Final S.G. 1.012
Alcohol 5.2%
Color 28 SRM
IBU 50-70

Bottled: 6-24-05
Racked to Secondary: 6-10-05
Brewed: 05-29-05

Tasting notes: Needs work.

Old and Faded Ale

6.6 lbs. Muntons Amber Malt Extract
1 lb. Wheat Dry Malt Extract
1 lb. Organic Black Molasses
0.25 lbs. Caramunich (crushed)
0.16 lbs. Special B (crushed)
2 tps. Barton Water Salts (added after steep)
1.5 oz. Northern Brewer (@ 60 mins)
0.50 oz. Kent Goldings (@ 40 mins)
0.50 oz. Fuggle (@ 30 mins)
1 oz. Fuggle (last min)
White Labs WLP007 Dry English Ale Yeast with quart starter
Carb drops for priming

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.068
Final S.G. 1.016
Alcohol 6.9%
Color 15 SRM
IBU 40-50

Bottled: 04-01-05
Racked to Secondary: 03-12-05
Brewed: 03-05-05

Tasting notes: Wow. It turned out much different than I planned. I was expecting an "Old Peculiar" and got something much different. Full body, great hoppy smell, and smooth.

Hop Head IPA

6 lbs. Northern Brewer Gold Malt Extract
1 lb. Crystal Malt (60 L) (cracked)
8 oz. Dingman's Aromatic (19L) (crushed)
8 oz. Briess Carapils (1.5L) (crushed)
1 Tablet Irish Moss (added with 15 mins. left in boil)
2 oz. Centennial (last 60 min. of boil)
2 oz. Cascade (last 60 min. of boil)
1 oz. Chinook (at flameout)
1 oz. Williamette (at flameout)
1 oz. Cascade (dry hopped in secondary)
Wyeast London ESB Ale Yeast #1968 XL with half quart starter

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.064
Final S.G. 1.014
Alcohol 6.6%
IBU 110-120

Bottled: 04-02-04, 01-03-06, 09-16-07
Racked to Secondary: 03-20-04, 12-20-05, 08-19-07, 10-04-09
Brewed: 03-14-04, 12-11-05, 08-02-07, 08-16-09

Hop Head IPA Verison II Hop schedule (added 04-19-04):

2 oz. Columbus (last 60 min. of boil)
2 oz. Centennial (last 40 min. of boil)
1 oz. Cascade (@ 5 mins.)
1 oz. Amarillo (@ 5 mins.)
1 oz. Cascade, Centennial, & Amarillo (dry hopped in secondary)

Hop Head IPA Verison III Hop schedule (added 08-19-07):

2 oz. Columbus (last 60 min. of boil)
2 oz. Centennial (last 40 min. of boil)
1 oz. Cascade (@ 5 mins.)
1 oz. Amarillo (@ 5 mins.)
1 oz. Cascade, Cluster, & Saphir (dry hopped in secondary)

Tasting notes:(08-30-04) A personal favorite. A lot of hops.

Achtung Altbier

6 lbs. Northern Brewer Munich Malt extract
1 lb. Laaglander Dry Amber Malt
0.37 lb. Crystal Malt (60L) (crushed)
0.31 lb. Pilsner Malt (1.5) (crushed)
0.11 lb. Black Patent Malt (crushed)
2 tps. Barton Water Salts (added after steep)
3.3 oz. Spalt (2.3 oz. @ 60 min., .5 oz. @ 45 min., .5 oz. @ 15 min)
Wyeast European Ale #1338 Yeast with half quart starter
1 tablet Irish Moss (added with 15 mins. left in boil)
4.27 oz. corn sugar for priming

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.054
Final S.G. 1.017
Alcohol 4.8%
IBU 50-60

Bottled: 04-16-04
Racked to Secondary: 04-04-04
Brewed: 03-28-04

Tasting notes:(08-30-04) Smooth and malty. A keeper.

Scrummy ESB

6.0 lb. NB Gold Malt extract
0.17 lb. Crystal Malt (60L) (crushed)
0.08 lb. Victory (Biscuit) Malt (crushed)
0.06 lb. Crisp Chocolate Malt (crushed)
2 tps. Barton Water Salts (added after steep)
1.5 oz. Fuggles (1.5 oz. @ 60 mins.)
0.25 Willamette (@ 15 mins.)
0.5 Cascade (@ 15 mins.)
0.5 Cascade (last minute of boil)
1 tablet Irish Moss (added with 15 mins. left in boil)
Wyeast London ESB Ale Yeast #1968 XL with quart starter

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.046
Final S.G. 1.012
Alcohol 4.5%
Color 15 SRM
IBU 30-40

Bottled: 05-16-04
Racked to Secondary: 05-02-04
Brewed: 04-24-04

Tasting notes:

Sinister Ale

6.0 lbs. Muntons Light Malt Extract
.66 lb. Schreier 2-row (1.7L) (crushed)
.21 lb. Crystal Malt (60L) (crushed)
.08 lb. Crisp Chocolate (625L) (crushed)
.13 lb. Special B (50L) (crushed)
2 tps. Barton Water Salts (added after steep)
1 tablet Irish Moss (added with 15 mins. left in boil)
1.5 oz. Brewer's Gold (@ 60 mins.)
1.0 oz. Brewer's Gold (last 10 minutes of boil)
0.5 oz. Brewer's Gold (dry)
Wyeast American Ale II Yeast #1272 XL with quart starter

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Updated after first brew: 06-24-04

Starting S.G. 1.050
Final S.G. 1.012
Alcohol 5.1%
IBU 40-60

First Bottled: 03-13-04
First Racked to Secondary: 02-28-04
First Brewed: 02-22-04

Tasting notes:(08-30-04) First attempt was ok.
I was not pleased with the final product.
The next attempt should turn out better.

Bad Monkey Oatmeal Stout

6 lbs. NB Dark Malt Extract
1 lb. Crystal Malt (60L) (crushed)
1 lb. 2-row Pale (1.7L) (crushed)
1/2 lb. roasted barley (crushed)
1/2 lb. chocolate malt (crushed)
1/2 lb. black patent malt (crushed)
1 lb. flaked oatmeal
8.0 oz. lactose
2 tps. Barton Water Salts (added after steep)
1 tablet Irish Moss (added with 15 mins. left in boil)
2 oz. Northdown (1 oz @ 60 mins., .05 oz @ 30 mins., .05 oz @ 15 mins. left in boil)
1 oz. Fuggles (1 oz @ 15 mins, 1 oz. @ 2 mins. left in boil)
Wyeast Thames Valley Ale Yeast #1275 XL

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Updated after first brew: 03-24-04

Starting S.G. 1.069
Final S.G. 1.021
Alcohol 6.3%
IBU 40-60

First Bottled: 2-21-04
First Brewed: 2-9-04

Tasting notes:(08-30-04) Needed aging.

Brill Ordinary Bitters

4.5 lbs. Muntons Amber Malt Extract
.12 lb. Crystal Malt (60L) (crushed)
.07 lb. Special B (crushed)
.48 lb. Carapils (crushed)
.14 lb. Aromatic (crushed)
1 oz. Northern Brewer (1 oz @ 60 mins.)
.50 oz Kent Goldings (@ 15 mins.)
.50 oz. Kent Golding (@1 min.)
2 tps. Barton Water Salts (added after steep)
1 tablet Irish Moss (added with 15 mins. left in boil)
Wyeast British Ale Yeast 1098 XL

Note: All grains steeped in 2.5 gals at 150 degrees for 60 mins.

Starting S.G. 1.035
Final S.G. 1.009
Alcohol 3.5%
IBU 26-30

Note: Recipe modified for second brewing.

Bottled: 1-11-04
Racked to Secondary:
Brewed: 1-3-04

Tasting notes:(08-30-04) A good bitter. Easy to drink.

Hefeweizen (beer kit recipe)

6 lbs. Wheat Dried Malt Extract
1.5 oz. Hallertaur (2 oz. @ 60 mins.)
0.5 oz. Hallertaur (added in last minute of boil)
1 packet of Cooper's Ale Yeast
1 cup of corn sugar for priming

Starting S.G. 1.053
Final S.G. 1.013
Alcohol 5.2%
IBU 10-20

Bottled: 12-6-03
Racked to secondary:
Brewed: 11-29-03

Yeast Starter

1 quart bottled water
1 cup dry malt extract
1 tablespoon yeast nutrient
1 smacked and swelled yeast pack

1. Bring water to boil, add DME, and boil for 15 mins.
2. Cool, add yeast nutrient, and pinch of hops
3. Pour into clean container, add package of yeast, swirl, and place airlock
4. Wait for the lovely krausen

Note: Calculations of gravity, color, IBUs, and alcohol were done using BeerTools calculators.

T O P