Batch 22: Blackpool Brown and British

New style for me with the English Brown Ale - Northern Variety.... And YAY - thanks to some tips from other NTHBA members.... my extraction rate got up into the 70s% with this one. Which will probably make it slightly more alcoholic - oh well.

9 lb. Paul's British Pale Malt
1 lb. Paul's British Crystal 55-65L
0.5 lb Briess American Victory Malt
0.25 lb Paul's British Chocolate Malt

0.5 oz US Goldings (no Kent Goldings available) 4.5% - 60 minutes
0.5 oz US Goldings (no Kent Goldings available) 4.5% - 30 minutes
1 oz Fuggles 4.7% - 15 minutes (leaf hops! odd)

Pitch with White Labs British Ale Yeast WLP005

Pre-boil: 1.038 (hooray)
OG: 1.050
FG:
ABV:

Batch 21: Doh Ray Mead

15 lbs honey.
4.5 gallons water
don't boil.

Pitched with white wine yeast. Added Yeast Energizer and Yeast Nutrient per instructions.

OG: 1.110
FG: 1.004
ABV: 13.9%

Bottled 1/30/2010 - 20 wine bottles, 6 beer bottles for competition.

Batch 20: Neuen Hund Alt Bier

9.5 lb. German Munich
1.5 lb. Belgian CaraMunich
.05 lb. American black patent

0.5 oz. Spalt Select (2.0% AA, 60 min.)
1 oz. GR Tradition (6.2% AA, 60 min.)
0.5 oz. Spalt Select (aroma)

Pre-Boil: 1.022
OG: 1.040
FG: 1.010
ABV: 3.94%
Brew Day: 8/8/09
Bottled: 9/11/09

Batch 8(b) IPA IPA

Again with the lower gravity than desired. Here comes the all grain version of my IPA.

16 lb. American 2-row
6 lb. Dextrine malt (Cara-Pils)
2 lb. American crystal 40L

2 oz. Cascade (7.5% AA, 60 min.)
1 oz. Amarillo Gold (8% AA, 15 min.)
1 oz. Cascade (aroma)

Pitch with SafAle dry yeast... can't remember the #...
Brew Day: 7/19/2009
OG around 1.074
FG: 1.014
ABVish: 7.875%