Brew day!

Well, this could very well be the last brew day that I have in this house.  We are going to try to sell our house and move this year, and that means storing the brewing equipment in storage, so I most likely won't be brewing around here again.  By the time this batch is ready to drink, it will be mid-March or so, and I'd love it if we could sell our house as soon as April.  Either way, this is a fitting beer to be the last brew in the house where I started brewing, since I do so love Wee Heavy beers.  I've tweaked this recipe again this time around, so we will see how it goes.

TEST - 5G - Wye Heavye Beastye

Brew Type: All Grain	Date: 1/21/2013
Style: Strong Scotch Ale	Brewer: Cameron Mathews
Batch Size: 5.50 gal	Assistant Brewer:
Boil Volume: 10.83 gal	Boil Time: 75 min
Brewhouse Efficiency: 50.00 %	Equipment: Cameron Mathews Brewery: Brew Pot (15 gal) and Igloo Cooler (10 Gal)
Actual Efficiency: 44.77 %

Taste Rating (50 possible points): 40.0

Ingredients

Amount	Item	Type	% or IBU
20.00 lb	Pale Malt, Maris Otter (3.0 SRM)	Grain	77.92 %
3.60 lb	Munich Malt (9.0 SRM)	Grain	14.03 %
0.75 lb	Caramel/Crystal Malt - 90L (90.0 SRM)	Grain	2.92 %
0.50 lb	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	1.95 %
0.30 lb	Roasted Barley (300.0 SRM)	Grain	1.17 %
0.30 lb	Special B Malt (180.0 SRM)	Grain	1.17 %
0.16 lb	Biscuit Malt (23.0 SRM)	Grain	0.61 %
0.06 lb	Peat Smoked Malt (2.8 SRM)	Grain	0.23 %
0.50 oz	Williamette [4.60 %] (75 min)	Hops	7.6 IBU
0.50 oz	Nugget [12.00 %] (75 min)	Hops	19.9 IBU
0.50 oz	Williamette [4.60 %] (20 min)	Hops	4.4 IBU
1.00 tsp	Irish Moss (Boil 20.0 min)	Misc
1.23 gm	Calcium Chloride (Mash 60.0 min)	Misc
1.23 gm	Salt (Mash 60.0 min)	Misc
7.89 gm	Epsom Salt (MgSO4) (Mash 60.0 min)	Misc
13.31 gm	Gypsum (Calcium Sulfate) (Mash 60.0 min)	Misc
16.77 gm	Chalk (Mash 60.0 min)	Misc
23.42 gm	Baking Soda (Mash 60.0 min)	Misc
57.20 items	Bottle Caps - Gold (Bottling 1.0 min)	Misc
13.56 gal	Edinburg, Scotland	Water
3 Pkgs	Scottish Ale (Wyeast Labs #1728)	Yeast-Ale

Beer Profile

Estimated Original Gravity: 1.087 SG (1.070-1.130 SG)	Measured Original Gravity: 1.078 SG
Estimated Final Gravity: 1.024 SG (1.018-1.030 SG)	Measured Final Gravity: 1.020 SG
Estimated Color: 24.6 SRM (14.0-25.0 SRM)	Color [Color]
Bitterness: 32.0 IBU (17.0-35.0 IBU)	Alpha Acid Units: 10.6 AAU
Estimated Alcohol by Volume: 8.30 % (6.50-10.00 %)	Actual Alcohol by Volume: 7.59 %
Actual Calories: 358 cal/pint

Mash Profile

Name: Single Infusion, Medium Body, No Mash Out, Thick Mash	Mash Tun Weight: 9.00 lb
Mash Grain Weight: 25.67 lb	Mash PH: 5.4 PH
Grain Temperature: 72.0 F	Sparge Temperature: 168.0 F
Sparge Water: 7.10 gal	Adjust Temp for Equipment: TRUE

Name	Description	Step Temp	Step Time
Mash In	Add 28.23 qt of water at 171.3 F	154.0 F	60 min

Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Corn Sugar	Carbonation Volumes: 2.4 (1.6-2.4 vols)
Estimated Priming Weight: 4.2 oz	Temperature at Bottling: 60.0 F
Primer Used: -	Age for: 3.0 Weeks
Storage Temperature: 72.0 F

Punk! Pumpkin Ale test batch

I love pumpkin ales.  I LUV LUV LUV them, and so this year I decided to make one.  Just a couple weeks ago, on a nice windy morning, I sat out back and brewed this right up. TEST - (For Seasonal prelim) - PUNK Pumpkin Brew Type: Extract Date: 10/22/2012 Style: Spice, Herb, or Vegetable Beer Brewer: Batch Size: 5.50 gal Assistant Brewer: Boil Volume: 8.84 gal Boil Time: 60 min Equipment: Cameron Mathews Brewery: Brew Pot (15 gal) and Igloo Cooler (10 Gal) Taste Rating (50 possible points): 35.0 Ingredients Amount Item Type % or IBU 6.00 lb Amber Liquid Extract (12.5 SRM) Extract 60.00 % 1.00 lb Vienna Malt (3.5 SRM) Grain 10.00 % 0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.00 % 0.50 lb Wheat Malt, Ger (2.0 SRM) Grain 5.00 % 1.00 oz Mt. Hood [6.00 %] (60 min) Hops 20.9 IBU 0.50 oz Hallertauer [4.80 %] (5 min) (Aroma Hop-Steep) Hops - 0.25 tsp Allspice (Boil 10.0 min) Misc 0.25 tsp Cloves, ground (Boil 10.0 min) Misc 0.25 tsp Ginger, powdered (Boil 10.0 min) Misc 0.25 tsp Nutmeg (Boil 10.0 min) Misc 0.50 tsp Vanilla Extract (Boil 15.0 min) Misc 1.50 tsp Cinnamon, powdered (Boil 10.0 min) Misc 4.00 lb Pumpkin (Roasted Pieces) (Mash 60.0 min) Misc 52.80 items Bottle Caps - Orange (Bottling 1.0 min) Misc 1.00 lb Brown Sugar, Light (8.0 SRM) Sugar 10.00 % 1.00 lb Molasses (80.0 SRM) Sugar 10.00 % 8.84 gal Dallas, TX Water 1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale Beer Profile Estimated Original Gravity: 1.056 SG (1.030-1.110 SG) Measured Original Gravity: 1.010 SG Estimated Final Gravity: 1.014 SG (1.005-1.025 SG) Measured Final Gravity: 1.005 SG Estimated Color: 16.8 SRM (5.0-50.0 SRM) Color [Color] Bitterness: 20.9 IBU (0.0-70.0 IBU) Alpha Acid Units: 6.0 AAU Estimated Alcohol by Volume: 5.48 % (2.50-12.00 %) Actual Alcohol by Volume: 0.65 % Actual Calories: 43 cal/pint Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (2.0-3.0 vols) Estimated Priming Weight: 4.2 oz Temperature at Bottling: 60.0 F Primer Used: - Age for: 3.0 Weeks Storage Temperature: 72.0 F Notes Used one and a half 4-5 lb pie pumpkins, cut into 8ths and peeled and roasted 1 hour at 325 degrees in the oven. Then added to the water with steeping grains and removed when water reached boiling temp to add extracts, molasses, etc. Notes from http://www.thebrewsite.com/pumpkin-ale-recipe/The first thing to say is do not use canned pumpkin! Real pumpkin is the only way to go here, otherwise you’ll be dealing with a huge mess. You’ve been warned. You’ll first need to roast the pumpkin in the oven, similar to cooking squash. This softens the pumpkin and begins breaking it down. Cut the pumpkin into manageable pieces (should be cleaned, of course—old jack-o’lanterns work great), place in a shallow baking pan and add a bit of water to the pan. Roast in a 325°-ish oven for about an hour, or until soft. Or check a cookbook . There’s two ways you can incorporate the finished pumpkin: a partial mash-style method or simply a soak with the grains as the water heats. For the soak method, simply add the pumpkin and the grains to your pot of water, put it on the heat to boil. When it boils, remove the pumpkin and grains.

Chew with Incysers (it's a Cyser, get it?)

So I've made mead... but cyser is a specific kind of mead that uses apple juice as a base instead of water.

Think of it as mead & cider's offspring, if you will.

I decided to make a half batch (recipe was 6 gallons) and it looks like I might have exceeded even that.  Here's the ingredients and the process I used...

2.5 gallons apple cider (no preservatives - I used generic Albertson's apple cider)
6 lbs honey (I used 4 lb Albertson's Clover and 2 lb local unfiltered)
1/2 gallon water
3 lb brown sugar (I used 2 lb light and 1 lb golden brown)
1.5 lb golden raisins (I used Sun-Maid)
3 tsp Yeast Nutrient
1.5 tsp Yeast Energizer
1 cinnamon stick
1/4 tsp pectic enzyme
2 pkgs - Pasteur Champagne Yeast (Red Star)

OK, so first I dumped a gallon of apple cider in the carboy.  Meanwhile I boiled the half gallon of water on the stove.

Then I proceeded to pour in the honey, jar after jar, and shake the carboy around to mix the honey with the cider.

Then, using some of the cider, I poured it in the honey jars, sealed them, and shook them vigorously to get all the honey out, pouring that in.

Dissolve brown sugar in the boiling water - use some ice or apple cider to cool it, then funnel it into the carboy.

Chop the raisins in the food processor - they become this big globby ball, so you have to work a bit to force them through the funnel in small chunks into the fermenter.

Drop in the cinnamon stick.  Add the remaining apple cider.  Shake again.

Add Yeast Nutrient and Yeast Energizer.  Shake again.

*Note:  This is where I am right now.  Following steps to be completed tomorrow.

Wait at least 12 hours and add Pectic Enzyme.

Wait at least 12 more hours and pitch yeast (I will do this dry) into the fermenter.

Let it ferment for 3 or more weeks, swirling every day or two to keep the raisins in mixture.

Rack to secondary.

Let sit for up to 3 months before bottling.  (I plan to bottle in November)

Bottle and let age in bottles - try one new, wait 3 months on most, and save some for a year.

We will see if I have the patience for that.

Black IPA, Black not Pale, CDA, something of the sort

First brew of the triple brew day is... an extract-based dark/black IPA (also known as Cascadian Dark Ale for those that can't fit Black and Pale into their same beer description).

First time making one of these, but I wanted to try one, and needed to make an extract brew while the other was mashing.  So here goes - also of note, coming out of the boil, it looked more "dark brown" than "black" but I think most of that (after some settling in the hydrometer test jar) was hops and it will be pretty darn black.

Batch TEST - Black Not Pale

Recipe Specifications

Brew Date: 6/22/2012
Recipe Batch Size: 5.50 gal
Recipe Boil Size: 8.84 gal
Estimated Pre-boil OG: 1.054
Estimated OG: 1.079 SG
Estimated Color: 25.3 SRM
Estimated IBU: 77.6 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Actual OG: 1.060 SG
Actual FG: 1.018 SG
Actual ABV: 5.48 %

Ingredients

Water Additions

Prepare 8.84 gal Water for Brewing

Grain Bill

Steep Grains at 165.0 F

Amount	Item	Type	% or IBU
1.00 lb	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	7.48 %
0.25 lb	Chocolate Malt (350.0 SRM)	Grain	1.87 %
0.13 lb	Black (Patent) Malt (Paul's) (500.0 SRM)	Grain	0.93 %

Hop Schedule/Boil Additions

Boil Ingredients

Boil	Amount	Item	Type
60 min	12.00 lb	Amber Liquid Extract (12.5 SRM)	Extract
60 min	1.00 oz	Cascade [6.40 %] (60 min)	Hops
60 min	1.00 oz	Warrior [16.70 %] (60 min)	Hops
20 min	0.50 oz	Cascade [6.40 %] (20 min)	Hops
5 min	0.50 oz	Cascade [6.40 %] (5 min)	Hops

Yeast/Other

Ingredients for Fermentation

Amount	Item	Type	% or IBU
2 Pkgs	Safale US (LeSaffre #05)	Yeast-Ale

Mash

Mash Schedule: None
Total Grain Weight: 10.00 lb
Steep grains as desired (30-60 minutes)

Notes

Brewed low with about 3 gallons water after marking fill line on carboy

Generated with a custom BeerSmith template created by Cameron Mathews

Brewing today - Irish Red

Here's the recipe and I'm tweeting this...


Batch TEST - Shillelagh Whack Irish Red (10G)
Recipe Specifications
Brew Date: 1/31/2012
Recipe Batch Size: 11.00 gal
Recipe Boil Size: 13.50 gal
Estimated Pre-boil OG: 1.043
Estimated OG: 1.050 SG
Estimated Color: 15.9 SRM
Estimated IBU: 22.6 IBU
Brewhouse Efficiency: 60.00 %
Boil Time: 60 Minutes

Actual OG: 1.043 SG
Actual FG: 1.010 SG
Actual ABV: 4.29 %


Ingredients
Water Additions
Prepare 16.90 gal Water for Brewing Amount Item Type
0.88 gm Calcium Chloride (Mash 60.0 min) Misc
1.54 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
4.62 gm Baking Soda (Mash 60.0 min) Misc
4.62 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
7.04 gm Salt (Mash 60.0 min) Misc
11.66 gm Chalk (Mash 60.0 min) Misc
11.00 gal Dublin, Ireland - Modified for Irish Red Water


Grain Bill
Ingredients for Mashing Amount Item Type % or IBU
18.00 lb Pale Malt (2 Row) UK (Paul's) (3.0 SRM) Grain 68.57 %
4.00 lb Cara-Pils/Dextrine (Briess) (2.0 SRM) Grain 15.24 %
2.50 lb Caramel/Crystal Malt - 10L (Briess) (10.0 SRM) Grain 9.52 %
1.00 lb Caramel/Crystal Malt British - 35L (Hugh Baird Carastan) (35.0 SRM) Grain 3.81 %
0.75 lb Roasted Barley (Paul's) (300.0 SRM) Grain 2.86 %


Hop Schedule/Boil Additions
Boil Ingredients Boil Amount Item Type
60 min 3.00 oz Fuggles [4.50 %] (60 min) Hops
15 min 2.00 tsp Irish Moss (Boil 15.0 min) Misc
0 min 1.00 items Hop Sock (Boil 0.0 min) Misc




Yeast/Other
Ingredients for Fermentation Amount Item Type % or IBU
2 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale


Mash
Mash Schedule: Single Infusion, Medium Body, No Mash Out, Brown Ale 10G Thick Mash
Total Grain Weight: 26.25 lb
Single Infusion, Medium Body, No Mash Out, Brown Ale 10G Thick Mash Step Time Name Description Step Temp
60 min Mash In Add 26.25 qt of water at 174.2 F 155.0 F



Notes



Generated with a custom BeerSmith template created by Cameron Mathews

Batch Standard - 10G Southbound Brown Ale

Lovely day for a brewday.  I'll be tweeting this brew session (and I've already started) over in the Twitterverse.

Recipe Specifications

Brew Date: 9/1/2011
Recipe Batch Size: 11.00 gal
Recipe Boil Size: 13.50 gal
Estimated Pre-boil OG: 1.043
Estimated OG: 1.050 SG
Estimated Color: 24.1 SRM
Estimated IBU: 29.3 IBU
Brewhouse Efficiency: 60.00 %
Boil Time: 60 Minutes

Actual OG: 1.042 SG
Actual FG: 1.017 SG
Actual ABV: 3.25 %

Ingredients

Water Additions

Prepare 16.75 gal Water for Brewing

Amount	Item	Type
1.22 gm	Epsom Salt (MgSO4) (Mash 60.0 min)	Misc
1.22 gm	Salt (Mash 60.0 min)	Misc
7.61 gm	Gypsum (Calcium Sulfate) (Mash 60.0 min)	Misc
16.14 gm	Calcium Chloride (Mash 60.0 min)	Misc
24.67 gm	Baking Soda (Mash 60.0 min)	Misc
28.93 gm	Chalk (Mash 60.0 min)	Misc
16.75 gal	RO Modified - Brown Ale (Malty)	Water

Grain Bill

Ingredients for Mashing

Amount	Item	Type	% or IBU
18.00 lb	Pale Malt (2 Row) US (2.0 SRM)	Grain	70.59 %
4.00 lb	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	15.69 %
2.00 lb	Cara-Pils/Dextrine (2.0 SRM)	Grain	7.84 %
1.00 lb	Chocolate Malt (350.0 SRM)	Grain	3.92 %

Hop Schedule/Boil Additions

Boil Ingredients

Boil	Amount	Item	Type
60 min	2.02 oz	Centennial [8.70 %] (60 min)	Hops
60 min	0.50 lb	Brown Sugar, Light (8.0 SRM)	Sugar

Steep Aroma Hops

Amount	Item	Type	% or IBU
2.00 oz	Liberty [4.50 %] (5 min) (Aroma Hop-Steep)	Hops	-

Yeast/Other

Ingredients for Fermentation

Amount	Item	Type	% or IBU
2 Pkgs	American Ale II (Wyeast Labs #1272)	Yeast-Ale

Mash

Mash Schedule: Single Infusion, Medium Body, No Mash Out, Brown Ale 10G Thick Mash
Total Grain Weight: 25.00 lb

Single Infusion, Medium Body, No Mash Out, Brown Ale 10G Thick Mash

Step Time	Name	Description	Step Temp
60 min	Mash In	Add 25.00 qt of water at 174.4 F	155.0 F

Notes

First time scaling up to 10G - we will see how this works.
Generated with a custom BeerSmith template created by Cameron Mathews

Batch TEST - 10G Texas Firewater Hand-Picked Jalapeno Pale Ale

I am  live Tweeting this brew day over at Twitter.  Come follow along for fun.

Recipe Specifications

Brew Date: 8/18/2011
Recipe Batch Size: 11.00 gal
Recipe Boil Size: 13.50 gal
Estimated Pre-boil OG: 1.037
Estimated OG: 1.044 SG
Estimated Color: 9.7 SRM
Estimated IBU: 47.8 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Actual OG: 1.059 SG
Actual FG: 1.010 SG
Actual ABV: 6.39 %

Ingredients

Water Additions

Prepare 11.50 gal Water for Brewing

Amount	Item	Type
0.98 gm	Baking Soda (Mash 60.0 min)	Misc
0.98 gm	Calcium Chloride (Mash 60.0 min)	Misc
5.15 gm	Epsom Salt (MgSO4) (Mash 60.0 min)	Misc
9.57 gm	Chalk (Mash 60.0 min)	Misc
11.50 gal	Munich, Germany - Jalapeno Modified	Water

(Liquid Extract Adds Lots of Volume)

Grain Bill

Steep Grains at 165.0 F

Amount	Item	Type	% or IBU
1.00 lb	Cara-Pils/Dextrine (2.0 SRM)	Grain	6.58 %
1.00 lb	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	6.58 %

Hop Schedule/Boil Additions

Boil Ingredients

Boil	Amount	Item	Type
60 min	13.20 lb	Pale Liquid Extract (8.0 SRM)	Extract
60 min	2.00 oz	Chinook [11.00 %] (60 min)	Hops
60 min	2.00 items	Jalapeno Pepper, Raw (Boil 60.0 min)	Misc
15 min	2.00 oz	Cascade [5.00 %] (15 min)	Hops
5 min	2.00 oz	Cascade [5.00 %] (5 min)	Hops
0 min	4.00 items	Hop Sock (Boil 0.0 min)	Misc

Yeast/Other

Ingredients for Fermentation

Amount	Item	Type	% or IBU
4 Pkgs	Safale US (LeSaffre #05)	Yeast-Ale

Mash

Mash Schedule: None
Total Grain Weight: 10.00 lb
Steep grains as desired (30-60 minutes)

Secondary Additions
When transferring to the secondary after a week (if you do such things), or just after a week (if you don't), grill 2 jalapenos on aluminum foil until they collapse and are gooey. Add one to each secondary.

Generated with a custom BeerSmith template created by Cameron Mathews

Batch 8 (c) - IPA IPA IPA IPA IPA over and over again.

OK another round at an Imperial IPA.  Missed the OG again so added 2 lb. of DME.  Then it over-evaporated down to about 3.5 gallons.  So I left it there.  That's one way to hit your target gravity.

Batch 8(c) - IPA IPA

Recipe Specifications

Brew Date: 7/17/2010
Recipe Batch Size: 5.50 gal
Recipe Boil Size: 7.00 gal
Estimated Pre-boil OG: 1.072
Estimated OG: 1.088 SG
Estimated Color: 12.2 SRM
Estimated IBU: 81.3 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Actual OG: 1.092 SG
Actual FG: 1.014 SG
Actual ABV: 10.23 %

Ingredients

Water Additions

Prepare 9.77 gal Water for Brewing

Amount	Item	Type
0.77 gm	Salt (Mash 60.0 min)	Misc
1.98 gm	Calcium Chloride (Mash 60.0 min)	Misc
3.08 gm	Chalk (Mash 60.0 min)	Misc
11.55 gm	Baking Soda (Mash 60.0 min)	Misc
15.84 gm	Epsom Salt (MgSO4) (Mash 60.0 min)	Misc
27.72 gm	Gypsum (Calcium Sulfate) (Mash 60.0 min)	Misc
5.50 gal	Burton On Trent, UK	Water

Grain Bill

Ingredients for Mashing

Amount	Item	Type	% or IBU
14.00 lb	Pale Malt (2 Row) US (2.0 SRM)	Grain	66.67 %
5.00 lb	Cara-Pils/Dextrine (2.0 SRM)	Grain	23.81 %
2.00 lb	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	9.52 %

Hop Schedule/Boil Additions

Boil Ingredients

Boil	Amount	Item	Type
60 min	1.00 oz	Warrior [15.80 %] (60 min)	Hops
60 min	1.00 oz	Yakima Magnum [14.40 %] (60 min)	Hops
5 min	1.00 oz	Cascade [7.50 %] (5 min)	Hops

Yeast/Other

Ingredients for Fermentation

Amount	Item	Type	% or IBU
3 Pkgs	Safale US (LeSaffre #05)	Yeast-Ale

Mash

Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 21.00 lb

Single Infusion, Medium Body, No Mash Out

Step Time	Name	Description	Step Temp
60 min	Mash In	Add 26.25 qt of water at 165.9 F	154.0 F

Notes

Generated with a custom BeerSmith template created by Cameron Mathews

Batch 28 - Naughty Tart - Tart Cherry Beer

OK, so this one, I'll post the brew sheet, but be sure to read the notes because basically I drained a ton of cherries and then loaded into the primary...  Since they are CANNED, they are already pasteurized, so just keep sanitation good.

Batch 28 Naughty Tart - Tart Cherry Beer

Recipe Specifications

Brew Date: 5/15/2010
Recipe Batch Size: 5.50 gal
Recipe Boil Size: 7.00 gal
Estimated Pre-boil OG: 1.038
Estimated OG: 1.046 SG
Estimated Color: 4.6 SRM
Estimated IBU: 19.6 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Actual OG: 1.041
Actual FG:  1.011
Actual ABV:  3.9 %

Ingredients

Water Additions

Prepare 8.45 gal Water for Brewing

Amount	Item	Type
0.44 gm	Epsom Salt (MgSO4) (Mash 60.0 min)	Misc
0.44 gm	Salt (Mash 60.0 min)	Misc
1.98 gm	Gypsum (Calcium Sulfate) (Mash 60.0 min)	Misc
4.29 gm	Calcium Chloride (Mash 60.0 min)	Misc
5.50 gal	Boston, MA	Water

Grain Bill

Ingredients for Mashing

Amount	Item	Type	% or IBU
9.00 lb	Pale Malt (2 Row) US (2.0 SRM)	Grain	90.00 %
1.00 lb	Munich Malt - 10L (10.0 SRM)	Grain	10.00 %

Hop Schedule/Boil Additions

Boil Ingredients

Boil	Amount	Item	Type
60 min	1.00 oz	Tettnang [4.50 %] (60 min)	Hops
15 min	0.50 oz	Tettnang [4.50 %] (15 min)	Hops

Yeast/Other

Ingredients for Fermentation

Amount	Item	Type	% or IBU
2 Pkgs	Safale US (LeSaffre #05)	Yeast-Ale

11.00 items

Fruit - Montmorency Sour Cherries (can) (Primary 7.0 days)

Misc

Mash

Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 10.00 lb

Single Infusion, Light Body, Batch Sparge

Step Time	Name	Description	Step Temp
75 min	Mash In	Add 12.50 qt of water at 161.4 F	150.0 F

Notes

Drain cherries in sanitized equipment and add to primary fermenter. Rack off after 5 days into secondary.

Generated with a custom BeerSmith template created by Cameron Mathews

Batch 27 - Pale Faced American

Double brew day!!! Yup.I managed (somehow) to brew two batches in a single day... We'll see how they turn out.

Recipe Specifications

Brew Date: 3/13/2010
Recipe Batch Size: 5.50 gal
Recipe Boil Size: 7.00 gal
Estimated Pre-boil OG: 1.047
Estimated OG: 1.057 SG
Estimated Color: 7.9 SRM
Estimated IBU: 39.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Actual OG: 1.039 SG
Actual FG: 1.008 SG
Actual ABV: 4.03 %

Ingredients

Water Additions

Prepare 8.75 gal Water for Brewing

Amount	Item	Type
1.10 gm	Baking Soda (Mash 60.0 min)	Misc
1.40 gm	Chalk (Mash 60.0 min)	Misc
1.80 gm	Gypsum (Calcium Sulfate) (Mash 60.0 min)	Misc
2.10 gm	Calcium Chloride (Mash 60.0 min)	Misc
2.50 gm	Salt (Mash 60.0 min)	Misc
3.50 gm	Epsom Salt (MgSO4) (Mash 60.0 min)	Misc
5.50 gal	Los Angeles, CA (West)	Water

Grain Bill

Ingredients for Mashing

Amount	Item	Type	% or IBU
10.50 lb	Pale Malt (2 Row) US (2.0 SRM)	Grain	84.00 %
1.00 lb	Cara-Pils/Dextrine (Briess) (2.0 SRM)	Grain	8.00 %
1.00 lb	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	8.00 %

Hop Schedule/Boil Additions

Boil Ingredients

Boil	Amount	Item	Type
60 min	0.60 oz	Magnum [14.40 %] (60 min)	Hops
15 min	1.00 oz	Challenger [7.00 %] (15 min)	Hops

Yeast/Other

Ingredients for Fermentation

Amount	Item	Type	% or IBU
2 Pkgs	American Ale (Wyeast Labs #1056)	Yeast-Ale

Mash

Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 12.50 lb

Single Infusion, Medium Body

Step Time	Name	Description	Step Temp
60 min	Mash In	Add 15.63 qt of water at 165.9 F	154.0 F
10 min	Mash Out	Add 8.75 qt of water at 196.6 F	168.0 F

Notes

Generated with a custom BeerSmith template created by Cameron Mathews

Batch 26 - Strong, Dark, and Less than Handsome

Recipe Specifications

Brew Date: 3/13/2010
Recipe Batch Size: 5.50 gal
Recipe Boil Size: 7.00 gal
Estimated Pre-boil OG: 1.071
Estimated OG: 1.086 SG
Estimated Color: 18.0 SRM
Estimated IBU: 19.7 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Actual OG: 1.085 SG
Actual FG: 1.016 SG
Actual ABV: 9.04 %

Ingredients

Water Additions

Prepare 7.00 gal Water for Brewing

Amount	Item	Type
0.70 gm	Calcium Chloride (Mash 60.0 min)	Misc
1.80 gm	Gypsum (Calcium Sulfate) (Mash 60.0 min)	Misc
2.10 gm	Salt (Mash 60.0 min)	Misc
2.80 gm	Epsom Salt (MgSO4) (Mash 60.0 min)	Misc
4.90 gm	Baking Soda (Mash 60.0 min)	Misc
5.30 gm	Chalk (Mash 60.0 min)	Misc
5.50 gal	Antwerp, Belgium	Water

Grain Bill

Steep Grains at 165.0 F

Amount	Item	Type	% or IBU
1.00 lb	Caravienne Malt (22.0 SRM)	Grain	6.90 %
0.50 lb	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	3.45 %

Hop Schedule/Boil Additions

Boil Ingredients

Boil	Amount	Item	Type
60 min	10.00 lb	Pale Liquid Extract (8.0 SRM)	Extract
60 min	2.00 oz	Hallertauer [3.80 %] (60 min)	Hops
60 min	1.00 lb	Candi Sugar, Amber (75.0 SRM)	Sugar
60 min	2.00 lb	Candi Sugar, Clear (0.5 SRM)	Sugar

Yeast/Other

Ingredients for Fermentation

Amount	Item	Type	% or IBU
2 Pkgs	Belgian Golden Ale (White Labs #WLP570)	Yeast-Ale

Mash

Mash Schedule: None
Total Grain Weight: 10.00 lb
Steep grains as desired (30-60 minutes)

Notes

Generated with a custom BeerSmith template created by Cameron Mathews

Batch 25 - American Brown Ale

Recipe Specifications

Brew Date: 2/15/2010
Recipe Batch Size: 5.50 gal
Recipe Boil Size: 7.00 gal
Estimated Pre-boil OG: 1.045
Estimated OG: 1.054 SG
Estimated Color: 24.1 SRM
Estimated IBU: 31.9 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Actual OG: 1.048 SG
Actual FG: 1.012 SG
Actual ABV: 4.69 %

Ingredients

Water Additions

Prepare 8.75 gal Water for Brewing

Amount	Item	Type
0.40 gm	Epsom Salt (MgSO4) (Mash 60.0 min)	Misc
0.40 gm	Salt (Mash 60.0 min)	Misc
2.50 gm	Gypsum (Calcium Sulfate) (Mash 60.0 min)	Misc
5.30 gm	Calcium Chloride (Mash 60.0 min)	Misc
8.10 gm	Baking Soda (Mash 60.0 min)	Misc
9.50 gm	Chalk (Mash 60.0 min)	Misc
5.50 gal	RO Modified - Brown Ale (Malty)	Water

Grain Bill

Ingredients for Mashing

Amount	Item	Type	% or IBU
9.00 lb	Pale Malt (2 Row) US (2.0 SRM)	Grain	70.59 %
2.00 lb	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	15.69 %
1.00 lb	Cara-Pils/Dextrine (2.0 SRM)	Grain	7.84 %
0.50 lb	Chocolate Malt (350.0 SRM)	Grain	3.92 %

Hop Schedule/Boil Additions

Boil Ingredients

Boil	Amount	Item	Type
60 min	1.00 oz	Centennial [9.70 %] (60 min)	Hops
60 min	0.25 lb	Brown Sugar, Light (8.0 SRM)	Sugar

Steep Aroma Hops

Amount	Item	Type	% or IBU
1.00 oz	Liberty [4.50 %] (5 min) (Aroma Hop-Steep)	Hops	-

Yeast/Other

Ingredients for Fermentation

Amount	Item	Type	% or IBU
1 Pkgs	American Ale II (Wyeast Labs #1272)	Yeast-Ale

Mash

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12.50 lb

Single Infusion, Medium Body, Batch Sparge

Step Time	Name	Description	Step Temp
60 min	Mash In	Add 15.63 qt of water at 170.1 F	154.0 F

Notes

Generated with a custom BeerSmith template created by Cameron Mathews

Batch 24 - Shillelagh Whack Irish Red

Got an Irish Red brewed last weekend with a little help from some friends....

Also thanks, Dave, for the new burner that results in substantially less black dust to clean from the bottom of the brew kettle after the boil. Yay for laziness in cleaning!

Recipe Specifications
Brew Date: 1/23/2010
Recipe Batch Size: 5.50 gal
Recipe Boil Size: 7.00 gal
Estimated Pre-boil OG: 1.043
Estimated OG: 1.053 SG
Estimated Color: 13.1 SRM
Estimated IBU: 22.5 IBU
Brewhouse Efficiency: 58.00 %
Boil Time: 60 Minutes

Actual OG: 1.043 SG
Actual FG: 1.010
Actual ABV: 4.29%


Ingredients
Water Additions
Prepare 8.66 gal Water for Brewing Amount Item Type
0.44 gm Calcium Chloride (Mash 60.0 min) Misc
0.77 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
2.31 gm Baking Soda (Mash 60.0 min) Misc
2.31 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
3.52 gm Salt (Mash 60.0 min) Misc
5.83 gm Chalk (Mash 60.0 min) Misc
5.50 gal Dublin, Ireland - Modified for Irish Red Water


Grain Bill
Ingredients for Mashing Amount Item Type % or IBU
8.50 lb Pale Malt (2 Row) UK (Paul's) (3.0 SRM) Grain 72.34 %
1.50 lb Cara-Pils/Dextrine (Briess) (2.0 SRM) Grain 12.77 %
1.00 lb Caramel/Crystal Malt - 10L (Briess) (10.0 SRM) Grain 8.51 %
0.50 lb Caramel/Crystal Malt British - 35L (Hugh Baird Carastan) (35.0 SRM) Grain 4.26 %
0.25 lb Roasted Barley (Paul's) (300.0 SRM) Grain 2.13 %


Hop Schedule/Boil Additions
Boil Ingredients Boil Amount Item Type
60 min 1.50 oz Fuggles [4.50 %] (60 min) Hops
15 min 1.00 tsp Irish Moss (Boil 15.0 min) Misc




Yeast/Other
Ingredients for Fermentation Amount Item Type % or IBU
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale


Mash
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11.75 lb
Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 14.69 qt of water at 170.1 F 154.0 F



Notes



Generated with a custom BeerSmith template created by Cameron Mathews

Batch 23 - Stupid Shamrock Irish Stout

Recipe Specifications

Brew Date: 1/10/2010
Recipe Batch Size: 5.50 gal
Recipe Boil Size: 7.00 gal
Estimated Pre-boil OG: 1.038
Estimated OG: 1.046 SG
Estimated Color: 38.8 SRM
Estimated IBU: 25.8 IBU
Brewhouse Efficiency: 63.10 %
Boil Time: 60 Minutes

Actual OG: 1.046 SG
Actual FG: 1.010 SG
Actual ABV: 4.69 %

Ingredients

Water Additions

Prepare 8.66 gal Water for Brewing

Amount	Item	Type
0.53 gm	Salt (Mash 60.0 min)	Misc
1.40 gm	Gypsum (Calcium Sulfate) (Mash 60.0 min)	Misc
3.15 gm	Calcium Chloride (Mash 60.0 min)	Misc
3.50 gm	Chalk (Mash 60.0 min)	Misc
4.90 gm	Epsom Salt (MgSO4) (Mash 60.0 min)	Misc
15.75 gm	Baking Soda (Mash 60.0 min)	Misc
8.75 gal	London, England	Water

Grain Bill

Ingredients for Mashing

Amount	Item	Type	% or IBU
9.00 lb	Pale Malt (2 Row) UK (Paul's) (3.0 SRM)	Grain	76.60 %
1.50 lb	Roasted Barley (Paul's) (300.0 SRM)	Grain	12.77 %
1.00 lb	Caramel/Crystal Malt British - 35L (Hugh Baird Carastan) (35.0 SRM)	Grain	8.51 %
0.25 lb	Black (Patent) Malt (Paul's) (500.0 SRM)	Grain	2.13 %

Hop Schedule/Boil Additions

Boil Ingredients

Boil	Amount	Item	Type
60 min	1.00 oz	Glacier [7.40 %] (60 min)	Hops

Steep Aroma Hops

Amount	Item	Type	% or IBU
1.00 oz	Goldings, US [4.90 %] (3 min) (Aroma Hop-Steep)	Hops	-

Yeast/Other

Ingredients for Fermentation

Amount	Item	Type	% or IBU
1 Pkgs	Irish Ale (Wyeast Labs #1084)	Yeast-Ale

Mash

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11.75 lb

Single Infusion, Medium Body, Batch Sparge

Step Time	Name	Description	Step Temp
60 min	Mash In	Add 14.69 qt of water at 170.1 F	154.0 F

Notes

Some new stuff going on this time - first off, this marks a return to the All-Grain brewing style, and hopefully with some better results. Additionally, I built my own water from some reverse osmosis water to match a London water profile which I also compared with a desired outcome on a couple of additional calculators. Finally, I have upgraded my sanitation procedures a bit, which is extremely nice - started using some Star San instead of bleach and already I notice a big benefit in my ability to use stuff right away without having to rinse. And, since it is made for brewing, there is little risk that it will mess with my beer at all. Going to try some different approaches to cleaning the SS kettles, too - we shall see.

Building water resulted in a good bit of crap accumulating on the mash water pot, but it should rinse off pretty easily with hot water, I would hope.

Generated with a custom BeerSmith template created by Cameron Mathews

Batch 13 (b) - St. Nick's Secret Spiced Ale

Time to make Christmas beer, but switching it up a little since I had 3 lbs of pale LME to use, and I wanted to move the honey to the very end.... here goes:

1 lb Briess Dextrin Carapils
1 lb Briess Crystal 60L
0.12 lb Paul's Black Patent Malt
Steep 30 min at 150 degrees.

3 lb Pale LME (60 min)
3.6 lb Amber LME (60 min)

2.0 oz. Cascade 7.5% (45 min)

1.0 tsp Irish Moss (10 min)
0.12 oz Sweet Orange Peel (10 min)

2.0 tsp Cinnamon (powdered) (10 min)
1.5 tsp Cloves (ground) (10 min)
0.25 tsp Ginger (powdered) (10 min)
0.25 tsp Allspice (powdered) (10 min)
3.0 tsp Vanilla Extract (10 min)

Remove from heat to stir in honey. Bring to boil and add Hallertauer.
1.5 lb Wildflower Honey (5 min)
1.0 oz. German Hallertauer 3.5% (5 min)

London Ale Yeast (Wyeast SmackPack #1028)

OG: 1.070 est.
FG: 1.018
ABV: 6.825% est.

Batch 7 (b): III Tripel

Mash:
14 lb. Belgian Pilsner
0.25 lb. Belgian aromatic
0.5 lb. Dextrine malt (Cara-Pils)
155 degrees for 1 hour


Boil:
2 lb. Belgian candi sugar
1 tsp Irish Moss (10 min)
4 oz Malto Dextrine

Hops:
1 oz. Amarillo (8.6% AA, 60 min.)
0.5 oz. Styrian Goldings (1.9% AA, 10 min.)

Pitch With:
2 packs Wyeast 3787 Trappist

OG: 1.072
FG: 1.008
ABV: 8.4%

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 19 - How Many Blondes Does It Take... Blonde Ale

9.5 lb. Great Western American 2-row
1.5 lb. Weyermann's Light Munich
1 lb. Briess Dextrine malt (Cara-Pils)

Mash 1 hr at 154 degrees.

Hops:
0.75 oz. GR Perle (9.30%) - 45 minutes
1 oz. Cascade (8.5%) - 3 minutes/aroma

OG:1.040
FG:1.011
ABV:3.8%

Batch 6(b) - Witless 2

All grain version - need some help with mash efficiency on the wheat...

5.0 lb Dingmann's Belgian Pilsner
2.5 lb Weyermann's Light Wheat Malt
2.5 lb Briess unmalted wheat
0.25 lb Rice Hulls
0.5 lb Dingmann's Belgian Aromatic Malt
0.25 lb Flaked Oats

Add 1 tsp alpha amylase enzyme.

Mash at 158 degrees 1 hour.

Only got about 50-55% efficiency on this one :(

60 minutes:
1 oz. US Goldings (4.5% AA)

15 minutes
1/2 oz US Goldings (4.5% AA)
1/4 oz bitter orange peel
3/4 tsp Coriander seeds lightly crushed
pinch cumin powder

2 minutes
1/2 oz Czech Saaz (3.5% AA)
1/2 oz bitter orange peel
1/2 tsp Coriander seeds lightly crushed
very small pinch cumin

OG: 1.038
FG: 1.011
ABV: 3.54%

Unfortunately got a LOT of oxidation with this one so there are some not awesome flavors in there...