2010 Planning

January - Sweet Stout
January - Irish Red
February - American Brown Ale
March - Belgian Dark Strong Ale - Extract
April - Cherry Beer
May - American Barleywine
June -Imperial IPA
July - Scottish 80/-
October - Jalapeno Pale Ale
November - Holiday Beer
December - Russian Imperial Stout

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.

Repeat Batch - Texas Firewater Jalapeno Pale

Since this was so popular, I decided to crank out another batch on November 1 for a little fire in mid December.

OG: 1.040
FG:
ABV:

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 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%

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...