ROGUE HAZELNUT BROWN CLONE

From BYO Clones:

5GAL/ Partial Mash
OG=1.056 FG=1.014
IBUs=33 SRM=32 ABV=5.7

1.75 lbs Coopers Light DME
3.3 lbs. Coopers Light LME (late addition)
9oz Hugh Baird Brown Malt
1.5 lbs Munich
5.6 oz crystal malt (15)
1lb 3 oz Crystal Malt (75)
5.6 oz Crystal Malt (120)
3.8 oz Pale Chocolate Malt

7.8 AAUs Perle Hops (60 Min)
1.75 AAUs Saaz Hope (30 MIn)
1 tsp Irish Moss

WLP001 or Wyeast 1056
1/8 oz Stearns and Lehman Flavor-mate hazelnut flavoring

Steep Grains in 6.3 qts at 154 for 30 min Sparge at 170 with 3.2 qts. Add water to make 3 Gal stir in DME and boil

Add Perle at 60, Saaz at 30, LME and Irish Moss at 15 min

Ferment at 60 degrees for 1 week, add Hazelnut flavor to secondary.

AG Version

Mash 8.25 lbs Pale Malt with specialty malts in 15 qts of water at 153 for 45 min.
Sparge at 170 with enough to collect 6.5 gals. Boil for 90 min and use hopping and fermentation schedule above.

Hope that helps, this is next on my list after my Arrogant Bastard Clone this weekend!

Glossary

Acetaldehyde

Diacetyl :Beer sometimes undergoes a diacetyl rest, in which its temperature is raised slightly for two or three days after fermentation is complete, to allow the yeast to absorb the diacetyl it produced earlier in the fermentation cycle

Polyphenol

ROOTBEER Recipe

tuely3183
Brewing Apprentice

I have been making rootbeer for years, it started when i was making rootbeer with my grandfather many years ago. over the years i have discovered that the best way to come out witht he best product is to keep it as simple as possible. There are many recipe kits available but most will include corn sugar and yeast, so that the carbonation process is natural. in the beginning step, i would not reccomend this method as it is too hard to come out with a consistent prodict and will not taste like any rootbeer you have ever tasted, you would have to aquire a taste for this rootbeer. The best method like i said before in my opinion is SIMPLE. Go to your local grocery store and purchase rootbeer extract, you will need

*2 ounces of rootbeer extract *(McCormick and Zatarains are the most common brands you would find and through experience they are both terrific. you will also need)
*4 1/2 lbs of sugar


Place the extract, sugar, and one gallon of water in a stock pot and boil for about 15 minutes, or unitl sugar completely dissolves. Then add enough water to equal 5 gallons place in a keg. Only apply about 15 lbs. of CO2 pressure and leave sit for 24 hours to allow full carbonation.

If you are bound or your equipment only allows you to bottle it in order to carbonate it, after the mixture is complete add 1 package of champagne yeast of your choice and only about 8 ounces of corn sugar. the corn sugar will be moostly consumed by the yeast and will settle in the bottom of the bottle. It will give you a somewhat differnet tast but the average person that likes rootbeer will stilllike this product. That is the best advice i can give anyone. Always think SIMPLE.

http://www.brewingkb.com/recipes/homemade-soda-pop-865-page2.html

Bells Two Hearted IPA clone

BrewGod
Brewing Apprentice

Just found this recipe and thought I would share it. I am thinking about making this my next brew and my first all grain brew.


All Grain Recipe - Bells Two Hearted IPA
::: 1.064/1.012 (5.5 Gal)
Grain Bill (75% Efficiency assumed)
10 lbs. - 2 Row Pale Malt
2 lb. - Vienna Malt
1/2 lb. - Caramel/Crystal Malt (15L)
1/2 lb. - CaraPils

Hop Schedule (47 IBU)
1/2 oz. - Centennial (60 min.)
1/2 oz. - Centennial (45 min.)
1/2 oz. - Centennial (30 min.)
1/2 oz. - Centennial (15 min.)
1/2 oz. - Centennial (flameout)
1 oz. - Centennial (Dry Hop)
*optional*
If you like a bit more hop, use 1/2 oz of Centennial as a First Wort Hop addition

Yeast
Wyeast American Ale II Yeast (#1272) - 1800 ml starter

Mash/Sparge/Boil
Mash at 153° for 60 min.
Sparge as usual
Cool and ferment at 65° to 68°

Notes
Let this one clear nicely, drink fresh.

EXTRACT BREWING

http://www.nwextract.com/ales.html#hazelnut

ROGUE HAZELNUT BROWN NECTAR CLONE

Hazelnut Brown Nectar Clone

8.25 lbs Great Western 2-row Pale Malt
9 oz. Hugh Baird Brown Malt
1.5 lbs Munich Malt
5.6 oz. Crystal Malt - 15L
1 lb Crystal Malt - 75L
5.6 oz. Crystal Malt - 120L
3.8 oz. Pale Chocolate Malt
.86 oz. Perle Hops @ 9% AA (60 min.)
.50 oz. Saaz Hops @ 3.5% AA (30 min.)
Wyeast 1056 or WL001

1/8 oz. Northwestern Extract Hazelnut Flavoring

Mash at 154 F for 60 min.

Add extract at kegging.

I guess they used to use extract from Stearns & Lehman but now use Northwestern. I don't know how dedicated you are to cloning it exactly but if you go the Northwestern website they will provide samples for $5 plus shipping unless you can convince them you're a commercial business and then they'll give it to you for free.

http://www.nwextract.com/
http://www.nwextract.com/ales.html#hazelnut

Thanks FirePitBrew

DOGFISH 60 MINUTE IPA CLONE

E-mail PM June 15, 2007, 11:17 am

Registered: Oct/26/06
Posts: 938

dartgod
Brewer

60 Minute IPA Clone
( Dogfish Head)
( 5 gallons/19L)
OG= 1.064 FG 1.019
IBU= 60 SRM= 6 ABV= 5.8%

Ingredients
12lb. 15 oz. ( 5.86kg) 2-Row Pale Malt
6.4 oz. (.18kg) Thomas Fawcett Amber Malt
.7 oz/20g Warrior Hops (60-35 minutes)
.28 oz./7g Simcoe Hops (35-25 minutes)
.7 oz./20g Palisade Hops (25-0 minutes)
1 tsp. Irish Moss (15 minutes)
.7 oz./20g Palisade Hops (whirlpool)
.59 oz./17g Amarillo Hops (dryhop)
.59 oz./17g Simcoe Hops (dryhop)
.59 oz./17g Glacier Hops (dryhop)
Wyeast 1187 (Ringwood Ale) or other English Yeast
1.5 qt. starter @ SG 1.030
7/8 cup corn sugar priming

Mash @152 for 60 minutes
Hop with a continuous stream of Warrior hops at a rate of .28 oz. per 10 minutes
you should run out with 35 minutes left
Simcoe till 25 minutes left
Palisade till flameout
Add whirlpool hops end of boil
Cool....aerate...pitch yeast
Ferment @71 and towards the end of fermentation and slowly raise to 74
Hold for 3 days
cool to 68 and add dry hops for 2 weeks
Bottle (I would say to condition for 4 weeks at 70 but I know you
won't be able to do this)
Extract version ( for hop utilization purpose you'll need to boil at least 3.5 gallons)
Steep 1.5 lbs Pale Malt and 6.4 oz.Thomas Fawcett Amber Malt
in 2.25 qts @152 for 45 minutes....rinse with 1 qt 170 water
Bring 4 gallons to a boil
4 lbs.Muntons Light DME ( Entire Boil)
3.3 lbs Muntons LME ( turn off heat and add with 15 minutes left, bring
back to a boil.).....add irish moss and after boil cool and add water to make
5 gallons.....ferment like the all-grain recipe

NOTES: I talked to Jonathan Plise from MoreBeer and he said Dogfish Head used
English Ale Yeast, not Ringwood.........
You will also have a really hard time trying to find Palisade Hops....I don't
even think that they are available to homebrewer's in pellet form (let me know if
you find them in pellets) You will have to order them in plug form which is also
hard to find......The Grape and Granary special ordered them for me and have them
in stock now...... the grape.net . Last year when I made mine I used Cascade in
place of the Palisade and it came out real good. This year I made it with Palisade
and there is not much difference. I also used plugs for all varieties. Remember you
will have to add about 10% more when using plugs.
If you make this beer right you will never be able to tell the difference between it and
the real thing......this is a very good recipe, just remember to keep the hopping rate
steady and even....a few plinks of hops at time is how I did it and make sure you
have everything ready because you will be busy during the entire boil........
If you want to buy the March/April 2006 back issue of Brew Your Own it has instructions
on how to make a continuous wort hopper....The Zopinator......and the recipes.

Thanks Dartgod!

HOPS FARM

So we have been pretty busy getting our hops in order and preparing for a great crop in the future!

WEBSITES

Hopville recipes

Flying Saucer Calendar

hop_varieties

TheBreeding_Varietie.pdf

Hop Characteristics

Mr. Malty: Malt Comparison Chart

A link of links

GRAIN STORAGE

Carlisle 10736 22 Quart White Square Carlisle StorPlus Container



http://www.webstaurantstore.com/carlisle-10736-22-quart-white-square-carlisle-storplus-container/27110736.html

$11.50 Each

BEER TASTING TERMS

Beer Tasting Terms
Amber: Describes medium intensity colored beers, ranging between pale and dark.
Balance: Describes how a beer exhibits a perfect balance of ingredients, bouquet, texture and aroma.
Bitterness: Generally the higher the hop content, the more bitter the beer.
“Big” Beer: Refers to the richness or fullness of flavor derived from the malt.
Body: As with wine, refers to the “mouthfeel,” the impact and texture of the beer on the palate.
Bouquet: Another wine tasting term, describes the beer’s complex aromas.
Caramel: Refers to a buttery, toffee-flavored aftertaste.
Clean: Refers to pure, crisp, fresh tasting beer, free of sediment.
Clove: Refers to wheat beers that resemble the taste of cloves.
Crisp: Refers to a beer’s acidity and refreshing qualities.
Depth: Denotes both the beer’s richness and its complexity of flavors.
Finish: Describes a beer’s aftertaste and your final impression of it.
Flowery: Refers to the flowery aroma hops give beer.
Full-bodied: Characterizes malty beers with complex flavors.
Haze: Caused by yeast or protein suspension, refers to a cloudy appearance and slightly musty taste.
Hoppy: Refers to a beer with a high hop content.
Malty: The term for sweet, smoky, earthy flavored beers that have undertones of caramel or molasses.
Smooth: Characterizes easy drinking beers with great mouthfeel.
Spicy: Refers to a distinctly hoppy flavor or the aroma of herbs.
Thin: Refers to a watery, one-dimensional beer that lacks body or character.

Extra Pale Ale All Grain Kit

Extra Pale Ale All Grain Kit
O.G: 1045 / Ready: 6 weeks


Pale ale was originally a British invention, a novelty after centuries of dark ales. Now, thanks to microbreweries such as Summit and Sierra Nevada, pale ale has become an all-American beer with a style all its own. Crisp, hoppy, and quenching, our Extra Pale Ale is highlighted with the sharp, citrus aroma of Cascade hops in the new tradition of West Coast ales.


Kit Inventory

Fermentables
7.5 lbs. Rahr 2-Row Pale
1 lbs. Belgian Caramel Pils

Boil Additions
2 oz. Cascade (60 min)
1 oz. Cascade (1 min)

If you choose dry yeast
Safale US-05. Optimum temperature: 59-75° F.

If you choose liquid yeast
Wyeast #1056 American Ale Yeast. Optimum temperature: 60-72° F.


Mash Schedule
153° F for 60 minutes
170° F for 10 minutes

http://www.northernbrewer.com/alekits-allgrain.html
ProMash file is available as well

American Wheat Beer All Grain Kit

American Wheat Beer All Grain Kit
O.G: 1040 / Ready: 6 weeks


A familiar style made popular by microbreweries all over the US. Like their German cousins, American wheat beers feature large proportions of malted wheat in the grain bill and are naturally cloudy in appearance. Unlike German Weizenbiers, though, American wheat beers have a bit more hop character and are fermented with a milder-tasting yeast, resulting in a more clean, neutral finish. Wyeast's US Hefeweizen strain makes for a spritzy, refreshing warm-weather crowd-pleaser.


Kit Inventory

Fermentables
4 lbs. Rahr White Wheat
4 lbs. Rahr 2-Row Pale

Boil Additions
1 oz. Willamette (60 min)
1 oz. Cascade (15 min)

If you choose dry yeast
Safale US-05. Optimum temperature: 59-75° F.

If you choose liquid yeast
Wyeast #1010 American Wheat Yeast. Optimum temperature: 58-74° F.


Mash Schedule
153° F for 60 minutes
170° F for 10 minutes

http://www.northernbrewer.com/alekits-allgrain.html

(ProMash file is available as well)

Belgian Tripel All Grain Kit

Belgian Tripel All Grain Kit
O.G: 1073 / Ready: 3 months


Charlie Papazian once called Belgium "the Disneyland of beers." Whatever you do, Charlie, keep the Tripel away from Mickey. This beer is very high in gravity, alcohol, and body, and really needs some aging before it hits its peak. Unlike many beers of similar gravity, Tripel is quite light in color, resembling a very light-amber pale ale.


Kit Inventory

Fermentables
11.5 lbs. Dingemans Pilsner
0.75 lbs. Dingemans Caramel Pils
1 lbs. Clear Belgian Candi Sugar

Boil Additions
0.5 oz. Summit (60 min)
1 oz. Saaz (1 min)

If you choose dry yeast
Not recommended.

If you choose liquid yeast
Wyeast #3787 Trappist High Gravity. Optimum temperature: 64-78° F.


Mash Schedule
122° F for 20 minutes
153° F for 60 minutes
170° F for 10 minutes

http://www.northernbrewer.com/alekits-allgrain.html
ProMash file is available as well

Houblonmonstre Tripel IPA Extract Kit

Houblonmonstre Tripel IPA Extract Kit
O.G: 1082 / Ready: 6-8 weeks


Once upon a time a poor homebrewer was lamenting the lack of time that the modern world allowed him for his hobby. He had the ingredients for a batch of Tripel and a batch of IPA, but the demands of home and work life were such that he had no opportunity to brew them, and so he cried himself to sleep. While he slept, a collective of Ardennes Forest Beer Gnomes (Houblonmonstres, in Flemish) came into his house and took pity on the poor homebrewer. They decided they'd brew his beer for him. Unfortunately, the Gnomes were already three sheets when they broke into his home, and so they combined the ingredients for the two batches. This recipe is the result of their drunken meddling: an elegant and pale strong abbey ale carpet-bombed with American and continental hops. You're going to have to do the brewing yourself, though.


Kit Inventory

Fermentables
3.15 lbs. Pilsen Malt Syrup (boil for 60 min.)
6 lbs. Pilsen Malt Syrup (boil for 15 min.)

Boil Additions
1 oz. Yakima Magnum (60 min)
1 oz. Saaz (15 min)
1 oz. Cascade (15 min)
1 oz. Saaz (5 min)
1 oz. Cascade (5 min)

Special Ingredients
Priming Sugar - 2 lbs. (Add at end of boil.)

If you choose dry yeast
Not recommended.

If you choose liquid yeast
Wyeast #3522 Belgian Ardennes Yeast. Optimum temperature: 65-85° F.


All kits also contain a muslin mesh bag for steeping the grains (if required).

http://www.northernbrewer.com/alekits-allgrain.html
(ProMash file is available as well)

SH2B (Single Hop Best Bitter) Extract Kit

SH2B (Single Hop Best Bitter) Extract Kit
O.G: 1045 / Ready: 4-5 weeks


Best bitters occupy the territory between low-gravity, low-aclohol ordinary bitters and heavier and hoppier ESBs: they're session beers with a bit of substance. Through three kettle additions, this kit showcases the herbal, earthy, and resiny character of Fuggle hops. Brewed with all English malt (Munton's DME in the extract kit, Maris Otter in the AG version) and an ale yeast that is absolutely classic for bitters, this is a pedigreed, card-carrying pub ale. Copper in color and complex in profile, expect aromas and flavors of rich malt, fruit, toffee, biscuit, chocolate, and resiny hops. Serve in 20 oz increments in an NB Mine pint.


Kit Inventory

Specialty Grains
8 oz. Simpson's Dark Crystal
2 oz. Fawcett Pale Chocolate

Fermentables
3 lbs. Munton's Light DME
1 lbs. Munton's Amber DME

Boil Additions
2 oz. Fuggle (60 min)
1 oz. Fuggle (15 min)
1 oz. Fuggle (5 min)

Special Ingredients
Priming Sugar - 1 lb. (Add at end of boil.)

If you choose dry yeast
Safale S-04. Optimum temperature: 64-75° F.

If you choose liquid yeast
Wyeast #1968 London ESB Yeast. Optimum temperature: 64-72° F.


All kits also contain a muslin mesh bag for steeping the grains (if required).

http://www.northernbrewer.com/alekits-allgrain.html

(ProMash file is available as well)

Sinistral Warrior IPA Extract Kit

Sinistral Warrior IPA Extract Kit
O.G: 1065 / Ready: 6-8 weeks


A burnished gold ale with a name to please 10th level beer nerds and a flavor to please all lovers of American craft brews. Taking its name from the hop variety that makes up its late addition, SWIPA is a potent beer with an aggressive hop character that is not quite balanced out by its big malt bill. Eminently quaffable but it's not a session beer - enough pints and your right hand won't know what the left hand is doing. Here at NB World HQ we like Sinistral Warrior all by itself, but it does complement a bison cheeseburger like nobody's business.


Kit Inventory

Specialty Grains
12 oz. Briess Caramel 40
4 oz. Briess Caramel 80

Fermentables
3.15 lbs. Gold Malt Syrup (boil for 60 min.)
6 lbs. Gold Malt Syrup (boil for 15 min.)

Boil Additions
1 oz. Yakima Magnum (60 min)
1 oz. Centennial (15 min)
1 oz. Cascade (15 min)
2 oz. Warrior (0 min)

If you choose dry yeast
Safale US-05. Optimum temperature: 59-75° F.

If you choose liquid yeast
Wyeast #1056 American Ale Yeast. Optimum temperature: 60-72° F.


All kits also contain a muslin mesh bag for steeping the grains (if required).


http://www.northernbrewer.com/alekits-allgrain.html
ProMash file is available as well

115th Dream Hopbursted IPA Extract Kit

115th Dream Hopbursted IPA Extract Kit
O.G: 1085 / Ready: 2-3 months


History has known this terrifying ale by many names: Darth Humulus, One Pound Johnny, the Green Monster, Cerveza del Diablo, Lord of the Fly Sparge, Harvester of Cones. There's no need for us to gild the lily, so how about some data followed by some facts: one pound of hops (yeah, a pound of hops), 9.2% abv, IBUs in the neighborhood of 120, BU:GU ratio of 1.2:1. Hopbursting is a technique that contributes a significant percentage of a beer's total bitterness through late additions, which as a byproduct creates a psychedelic amount of hop aroma and flavor. This kit uses enough ingredients to brew at least four session beers. If you serve this beer to a Michelob Ultra drinker, he or she will cry. If life were a 1950s horror flick, this I2PA would climb out of the fermenter and turn on its master. Your dentist does not want you to brew or drink this beer. Sorry in advance about your tooth enamel.


Kit Inventory

Fermentables
6 lbs. Amber Malt Syrup (boil for 60 min.)
6 lbs. Gold Malt Syrup (boil for 15 min.)

Boil Additions
2 oz. Cluster (60 min)
2 oz. Cluster (30 min)
3 oz. Hopburst Blend (15 min)
3 oz. Hopburst Blend (10 min)
3 oz. Hopburst Blend (5 min)
3 oz. Hopburst Blend (0 min)

Special Ingredients
Priming Sugar - 2 lb. (Add at end of boil.)

If you choose dry yeast
Safale US-05. Optimum temperature: 59-75° F.

If you choose liquid yeast
Wyeast #1056 American Ale Yeast. Optimum temperature: 60-72° F.


All kits also contain a muslin mesh bag for steeping the grains (if required).

Notre Dame d'Golden Valley Extract Kit

Notre Dame d'Golden Valley Extract Kit
O.G: 1055 / Ready: 2-12+ months


According to Twin Cities lore, a beautiful Scandinavian-American princess once dropped a kringle into Wirth Lake; a walleye brought the soggy, circular pastry up from the depths and returned it to her. To commemoreate the miracle, the walleye was filleted and the abbey of Notre Dame d'Golden Valley was built in the suburb of the same name. The monastic beer brewed here is unlike any other in the world. Seriously, it's totally unique. Wink, wink.

A world-class artisanal ale that defies categorization. Refined complexity from a marriage of ingredients boldly used: high IBUs and dry hops (very unusual in a Belgian-style beer), and fermentation with a mixed culture including Brettanomyces. At bottling, NDdGV bursts with citrus fruit, herbs, and candylike malt layered under a pronounced hop character. The hops fade into the background and eventually disappear as the Brett starts to add complex, earthy aromas, elevated alcohol and acidity, and a leaner body through prolonged refermentation in the bottle. The ultimate expression of beer as a living, evolving, artisanal product: no two tastings will be exactly the same! Drinkable as soon as 2 months from brewing day, but save at least a couple six packs for sampling at 6 months and 1 year.


Kit Inventory

Specialty Grains
0.75 lbs. Caravienne
0.25 lbs. Belgian Special B

Fermentables
6.3 lbs. Pilsen Malt Syrup

Boil Additions
1 oz. Tradition (60 min)
1 oz. Hersbrucker (60 min)
2 oz. Hallertau Select (15 min)

Special Ingredients
Priming Sugar - 1 lb. (Add at end of boil.)
Styrian Goldings - 2 oz. (dry hop)

If you choose dry yeast
Not recommended.

If you choose liquid yeast
Wyeast #3789 Trappist Blend. Optimum temperature: 65-85° F.


All kits also contain a muslin mesh bag for steeping the grains (if required).

http://www.northernbrewer.com/alekits-allgrain.html

(ProMash file is available as well)

St. James' Gate Foreign Extra Stout Extract Kit

St. James' Gate Foreign Extra Stout Extract Kit
O.G: 1071 / Ready: 2-12+ months


Our first kit to ever include TWO yeast packs - an ale yeast for alcoholic fermentation, and a culture of Brettanomyces claussenii, the bacteria responsible for the funky, fruity undertones in vatted old ale! Brewed strong and hoppy for export to the far corners of the empire, foreign extra stouts took on a "vatted" character from Brett fermentation during transport and storage. The modern paragon of this style blends a percentage of pasteurized, Brett-fermented wort with S. cerevisiae-fermented wort to add acidic sourness and estery high notes to a more stable product.

This beer is a mighty, midnight-black strong stout in the tradition of Dublin's tropical export ales. Overtones of Turkish coffee and ultra-premium dark chocolate. Malt and residual sweetness spar with roast barley and a hefty charge of IBUs without a clear winner. You, the brewer, choose the ultimate character of this beer - modern or antique? Controlled sourness with mild- to moderate acid and esters; or the old-skool Victorian program with introduction of Brett to the entire batch during a lengthy secondary for a truly wild fermentation? The choice, dear homebrewer, is in your hands.


Kit Inventory

Specialty Grains
1 lbs. Roast Barley
0.5 lbs. 80 °L Crystal Malt

Fermentables
6 lbs. Dark Malt Syrup
2 lbs. Dark DME

Boil Additions
1 oz. Summit (60 min)

Special Ingredients
Priming Sugar - 1 lb. (Add at end of boil.)

If you choose dry yeast
Not recommended.

If you choose liquid yeast
Wyeast #9992 St. James Gate Yeast Kit. Optimum temperature: 62-75° F.


All kits also contain a muslin mesh bag for steeping the grains (if required).

http://www.northernbrewer.com/alekits-allgrain.html

(ProMash file is available as well)

La Saison Noire Extract Kit

La Saison Noire Extract Kit
O.G: 1053 / Ready: 5 weeks


Right from the middle of French Flanders, this black saison is one of the most complex beers you will ever brew. An explosion of malt-derived dark fruits (think plums and sultana raisins) blends extraordinarily well with deep notes of toast and nut. A robust citrus and peppery disposition with an astonishingly smooth finish reminiscent of a top shelf espresso makes this beer entirely unique. Try it in a carbonnade or as a braising liquid for beef roast.

Recommendations:

Primary fermantation: 75°-90°F, approx. 1 week

Secondary fermentation: 65°-75°F, 2-3 weeks


Kit Inventory

Specialty Grains
1 lbs. Belgian Caramunich
0.5 lbs. Belgian Carafa III

Fermentables
6 lbs. Pilsen Malt Syrup
1 lbs. Pilsen Dry Malt Extract

Boil Additions
2 oz. Argentina Cascade (60 min)

If you choose dry yeast
Not recommended.

If you choose liquid yeast
Wyeast #3711 French Saison Yeast - Private Collection July-Sept. Optimum temperature: 65-77° F.


All kits also contain a muslin mesh bag for steeping the grains (if required).

http://www.northernbrewer.com/alekits-allgrain.html

(ProMash file is available as well)

Les Saisonniers Saison de Table Extract Kit

Les Saisonniers Saison de Table Extract Kit
O.G: 1035 / Ready: 5 weeks


During the early part of the 20th century Flemish farms would employ Les Saisonniers (seasonal workers) to help with the harvest. Table saisons were low gravity but highly flavorful beers that quenched workers' thirsts while still satisfying workers' palates. This particular saison has a low alcohol (approx. 3.5%) with a touch of wheat and an invigorating blend of spices. A dry, tart finish with lots of earthy, peppery notes makes this saison the ultimate lawnmower beer!

Recommendations:

Primary fermantation: 75°-90°F, approx. 1 week

Secondary fermentation: 65°-75°F, 3-4 weeks


Kit Inventory

Fermentables
3 lbs. Pilsen Dry Malt Extract
1 lbs. Wheat Dry Malt Extract

Boil Additions
1 oz. German Spalt (60 min)
1 oz. Saison Spice Blend (10 min)

If you choose dry yeast
Not recommended.

If you choose liquid yeast
Wyeast #3726 Farmhouse Ale - Private Collection July-Sept. Optimum temperature: 70-95° F.


All kits also contain a muslin mesh bag for steeping the grains (if required).

http://www.northernbrewer.com/alekits-allgrain.html

(ProMash file is available as well)

Les Saisonniers Saison de Table Extract Kit

Les Saisonniers Saison de Table Extract Kit
O.G: 1035 / Ready: 5 weeks


During the early part of the 20th century Flemish farms would employ Les Saisonniers (seasonal workers) to help with the harvest. Table saisons were low gravity but highly flavorful beers that quenched workers' thirsts while still satisfying workers' palates. This particular saison has a low alcohol (approx. 3.5%) with a touch of wheat and an invigorating blend of spices. A dry, tart finish with lots of earthy, peppery notes makes this saison the ultimate lawnmower beer!

Recommendations:

Primary fermantation: 75°-90°F, approx. 1 week

Secondary fermentation: 65°-75°F, 3-4 weeks


Kit Inventory

Fermentables
3 lbs. Pilsen Dry Malt Extract
1 lbs. Wheat Dry Malt Extract

Boil Additions
1 oz. German Spalt (60 min)
1 oz. Saison Spice Blend (10 min)

If you choose dry yeast
Not recommended.

If you choose liquid yeast
Wyeast #3726 Farmhouse Ale - Private Collection July-Sept. Optimum temperature: 70-95° F.


All kits also contain a muslin mesh bag for steeping the grains (if required).

http://www.northernbrewer.com/alekits-allgrain.html

(ProMash file is available as well)

Bière de Chute Extract Kit

Bière de Chute Extract Kit
O.G: 1061 / Ready: 7 weeks


A Belgian Oktoberfest... you must be joking!? Nope! This biere de garde (or more aptly, "Beer of Fall") reaches back into history to draw out great complexity and depth from a simple bill of ingredients. Straddling the line between a lager and an ale, this beer combines the best of both worlds with restrained fruity esters and a smooth lager-like character. A fusion of toasty, bready, and nutty malt flavors with spicy yeast and peppery alcohol make Bière de Chute readily drinkable and utterly dangerous. Prost à Français!

Recommendations:

Primary fermantation: 66°-69°F, approx. 1 week

Secondary fermentation: 32°-34°F, 3-4 weeks


Kit Inventory

Specialty Grains
0.5 lbs. Briess Carapils

Fermentables
6 lbs. Amber Malt Syrup
1 lbs. Pilsen Dry Malt Extract
1 lbs. Priming Sugar

Boil Additions
1 oz. German Tradition (60 min)

If you choose dry yeast
Not recommended.

If you choose liquid yeast
Wyeast #3725 Biere De Garde - Private Collection July-Sept. Optimum temperature: 70-95° F.


All kits also contain a muslin mesh bag for steeping the grains (if required).

http://www.northernbrewer.com/alekits-allgrain.html

(ProMash file is available as well)

Bière de Chute Extract Kit

Bière de Chute Extract Kit
O.G: 1061 / Ready: 7 weeks


A Belgian Oktoberfest... you must be joking!? Nope! This biere de garde (or more aptly, "Beer of Fall") reaches back into history to draw out great complexity and depth from a simple bill of ingredients. Straddling the line between a lager and an ale, this beer combines the best of both worlds with restrained fruity esters and a smooth lager-like character. A fusion of toasty, bready, and nutty malt flavors with spicy yeast and peppery alcohol make Bière de Chute readily drinkable and utterly dangerous. Prost à Français!

Recommendations:

Primary fermantation: 66°-69°F, approx. 1 week

Secondary fermentation: 32°-34°F, 3-4 weeks


Kit Inventory

Specialty Grains
0.5 lbs. Briess Carapils

Fermentables
6 lbs. Amber Malt Syrup
1 lbs. Pilsen Dry Malt Extract
1 lbs. Priming Sugar

Boil Additions
1 oz. German Tradition (60 min)

If you choose dry yeast
Not recommended.

If you choose liquid yeast
Wyeast #3725 Biere De Garde - Private Collection July-Sept. Optimum temperature: 70-95° F.


All kits also contain a muslin mesh bag for steeping the grains (if required).

http://www.northernbrewer.com/alekits-allgrain.html

(ProMash file is available as well)

The Inn Keeper Extract Kit

The Inn Keeper Extract Kit
O.G: 1043 / Ready: 4 weeks


Thirty six major awards. Four-time Brewers International Champion. Four-time CAMRA Beer of the Year. Simply put, the muse for this kit has won more awards than any other English beer, period. From very simple ingredients comes a wonderfully well- balanced dram. Spicy, herbal, and English biscuits. Flashes of clean citrus and chewy minerals blend into a complex finish that is refreshingly bitter and remarkably dry. The way a pint was meant to taste. Truly spot on!


Kit Inventory

Specialty Grains
0.25 lbs. Simpson's Extra Dark Crystal
0.25 lbs. Belgian Biscuit Malt

Fermentables
3.15 lbs. Pilsen Malt Syrup
1 lbs. Pilsen Dry Malt Extract
1 lbs. Priming Sugar

Boil Additions
1 oz. Fuggle (60 min)
1 oz. Kent Goldings (45 min)
1 oz. Styrian Goldings (5 min)

If you choose dry yeast
Not recommended.

If you choose liquid yeast
Wyeast #1469 West Yorkshire Ale. Optimum temperature: 64-72° F.


All kits also contain a muslin mesh bag for steeping the grains (if required).

http://www.northernbrewer.com/alekits-allgrain.html

(ProMash file is available as well)

Cumbrian Double Brown Ale Extract Kit

Cumbrian Double Brown Ale Extract Kit
O.G: 1059 / Ready: 6 weeks


Who doesn't like a brown ale? The way we see it is: if a regular brown ale is good, a double brown ale is doubly good! From the Lake District of northern England comes this deep red, wickedly smooth, and decidedly dangerous libation. Invigorating and strong, this double brown ale has deep notes of caramel, mocha, toffee and chocolate. A wonderful beer to enjoy over conversation with a group of friends... or to drink by yourself, pint of Cumbrian in one hand, tumbler of Islay in the other... either way, you are in for a bloody grand evening.


Kit Inventory

Specialty Grains
1.25 lbs. Amber Malt
0.33 lbs. Extra Dark Crystal Malt
0.33 lbs. Medium Crystal Malt
0.33 lbs. Pale Chocolate Malt

Fermentables
6 lbs. Gold Malt Syrup
1 lbs. Priming Sugar

Boil Additions
1 oz. Fuggle (60 min)

If you choose dry yeast
Not recommended.

If you choose liquid yeast
Wyeast #1026 British Cask Ale Yeast. Optimum temperature: 63-72° F.


All kits also contain a muslin mesh bag for steeping the grains (if required).

http://www.northernbrewer.com/alekits-allgrain.html

(ProMash file is available as well)

Peace Coffee Stout Porter Extract Kit

Peace Coffee Stout Porter Extract Kit
O.G: 1046 / Ready: 4 weeks


Peace Coffee and Northern Brewer have teamed up to bring you an amazingly simple yet complex stout porter. Peace coffee works with local cooperatives to bring in 100% fair trade coffee from the farmers that grow it and delivers the coffee, through all seasons, by bicycle messenger. We love Peace Coffee for all these things, but just as importantly the coffee is freaking amazing! The stout porter has notes of black currants, black cherries, and cocoa with mouthfilling bready malt flavors. The specially formulated coffee blend was created to lend a rich, muscular coffee backbone and provides a fruity and spicy nose. Usually 1 + 1 = 2, but in this case 1 + 1 = 1000x times more awesomer than 2.


Kit Inventory

Specialty Grains
0.5 lbs. Simpson's Dark Crystal
0.5 lbs. Chocolate Malt
0.5 lbs. Black Malt

Fermentables
6 lbs. Gold Malt Syrup

Boil Additions
1 oz. Kent Goldings (60 min)

Special Ingredients
4 oz. Peace Coffee Stout Porter Blend (grind coarsely and add to secondary)

If you choose dry yeast
Not recommended.

If you choose liquid yeast
Wyeast #1768 English Special Bitter. Optimum temperature: 65-80° F.


All kits also contain a muslin mesh bag for steeping the grains (if required).

http://www.northernbrewer.com/alekits-allgrain.html

(ProMash file is available as well)

Imperial Slavic Ale Extract Kit

Imperial Slavic Ale Extract Kit
O.G: 1100 / Ready: 6 weeks


ISA! If California can have its double IPAs, why can't one of the finest hop growing regions in the world do it one better!? This triple IPA clocks in with a face-melting +200 IBUs given by a full half pound of hops. We have added three pounds of Orange blossom honey to this beast which lends a sweet citrus character that blends perfectly with the floral and pungent hop bouquet. At approx. 11% abv, this is one bad matka...can you handle it?


Kit Inventory

Specialty Grains
1 lbs. Belgian Caramel 20

Boil Additions
2 oz. Summit (90 min)
1.5 oz. ISA Hop Blend (45 min)
0.75 oz. ISA Hop Blend (20 min)
6 lbs. Pilsen Malt Syrup (20 min)
3.15 lbs. Pilsen Malt Syrup (20 min)
0.75 oz. ISA Hop Blend (15 min)
0.75 oz. ISA Hop Blend (10 min)
0.75 oz. ISA Hop Blend (5 min)
0.75 oz. ISA Hop Blend (0 min)

Special Ingredients
0.75 oz. ISA Hop Blend (dry hop)
3 Lbs. Orange Blossom Honey (Add to primary after chilling. Wait until fermentation begins.)

If you choose dry yeast
Not recommended.

If you choose liquid yeast
Wyeast #9093 Imperial Blend - Private Collection. Optimum temperature: 68-75° F.

http://www.northernbrewer.com/alekits-allgrain.html

(ProMash file is available as well)

XX Ale Extract Kit

XX Ale Extract Kit
O.G: 1061 / Ready: 4 weeks


Crowded, polluted, foggy, and dangerous: these were the streets of Victorian London. Porter was the everyday drink of the working man who would, on rare occasion, order a pint of something more special. Stock ales, what we now call Old ales, were different in the fact they had been aged and blended to produce a much more flavorful beer. This 'aged' character was sought after and cherished so much so that these beers were nearly double the price of the regular offerings. This beer, with its dried dark fruit character exemplifies the base of these stock ales. Additionally, a small amount of Brettanomyces is used in combination with yeast to give that unique aged flavor. Drink this young for a rich fruity libation or let it age and you'll get notes of leather and dark cherry pie. If you ever wanted to know what a traditional stock ale tasted like, this is your chance.


Kit Inventory

Specialty Grains
1 lbs. Special B
0.5 lbs. Black Malt

Fermentables
6 lbs. Amber Malt Syrup
1 lbs. Black Treacle
1 lbs. Priming Sugar
1 lbs. Maltodextrin

Boil Additions
1 oz. Fuggle (60 min)

If you choose dry yeast
Not recommended.

If you choose liquid yeast
Wyeast #9097 Old Ale Blend - Private Collection. Optimum temperature: 68-75° F.

http://www.northernbrewer.com/alekits-allgrain.html

(ProMash file is available as well)

Québécois Quadruple Wheat Wine Extract Kit

Québécois Quadruple Wheat Wine Extract Kit
O.G: 1092 / Ready: 8 weeks


The Québécois are proud, bold and fiercely loyal people that can't be understood after a few pints, and they sure can make damn good beer. This quadruple wheat wine is very much along the lines of a strong Belgian golden ale but with a wheat focus. The wheat adds a bready character and keeps the beer from being too dry and the addition of Grains of Paradise adds a spicy, peppery finish. This dangerously potent (approx. 9% abv) libation is a peace offering to our friends to the North: in all seriousness, sorry for stealing Shatner...


Kit Inventory

Specialty Grains
0.5 lbs. Honey Malt

Fermentables
6 lbs. Wheat Malt Syrup
3 lbs. Wheat Dry Malt Extract
2 lbs. Priming Sugar

Boil Additions
1 oz. Cluster (60 min)
4 grams Paradise Seeds (10 min)

If you choose dry yeast
Not recommended.

If you choose liquid yeast
Wyeast #3864 Canadian/Belgian Ale - Private Collection. Optimum temperature: 65-80° F.


All kits also contain a muslin mesh bag for steeping the grains (if required).

http://www.northernbrewer.com/alekits-allgrain.html

(ProMash file is available as well)

SUPPLIERS

http://www.nikobrew.com/

AUSTRALIAN COOPER’S SPARKLING ALE

AUSTRALIAN COOPER’S SPARKLING ALE

97% Pilsner
3% Light Crystal 60-90 IBU

MASH
90 min @ 144^F
(recommends soft water)

BOIL
90 min

HOPS
40-50 IBU of Pride of Ringwood
(substitute with Galena or Cluster)

YEAST
White Labs WLP 009 Cooper’s Yeast
1½ - 2½ liter starter

FG 1.004 – 1.006
(Lower FG = “dryer” beer)

FERMENTATION
70ish^ F
18-20^C = not as fruity
21-23^C = Fruity (hints of banana)

WHAT A GREAT DEAL AT METCALF DISCOUNT LAST NIGHT!!!!

5 x OMMEGANG RARE VOS @ $1.49 WOW! I had to buy them out. Now I hope I like it! lol

BELGIAN TRIPPEL

BELGIAN TRIPPEL

OG 1.081
FG 1.012
IBU 34

14 LB Continental Pilsner Malt
113 g Aromatic

MASH @ 149 F^

HOPS
60 min2.3 oz Tetang 4%
10 min 0.5 oz Chek Saaz 3%

YEAST
White Labs WLP 530
Whyeast Trappist High Gravity

PITCH @ 64^

Raise temp over 1 week to 71^

Carbonate to 3-4 volumes

Condition 1 mo. @ 50^


NOTE: if bottling

American style bottles are thin walled compared to the other side of the pond. They are known to burst at 4+ volumes of pressure. BE CAREFUL

some DIY I found this evening

http://www.schwedhelm.net/brew/index.html

http://www.bamfbeer.com/

http://home.highertech.net/~cdp/

http://onebeer.net/beergadgets.shtml

http://www.homebrewtalk.com/f11/review-my-brutus-clone-82652/

FIRST YEAST STARTER...this should be entertaining....

CHECK THE GEAR OUT!

This is my first attempt at a yeast starter and I am paranoid about overheating the BOMEX Erlenmeyer on the sttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttt

100th POST!!!

I think that it is about time to learn How-to-rate a beer!

A TRIP TO BOULEVARD BREWERY

coming soon

A TRIP TO BOULEVARD BREWERY

coming soon

LAGUNITA'S CENSORED ALE

Lagunita's Censored Ale

6 Gallon Batch

O.G. 1.066
F.G. 1.017
4.5-5 love plato
SRM 12.67
IBU 35


Mash
156^
150^ would be to dry and caramely

MALT
lbs 11.82 2 Rahr Base Pale
lbs 1.27 Malted Wheat
lbs 1.58 Munich
lbs 1.03 C-60 (Crystal?/Carapils?)
lbs .07 Roasted Barley (Quebrier / 500-Lovibond )

HOPS
Grams per Liter
60-27.24 Lambit 4-6%
60- 4.45 Horizon 12% (Nugget)
30-16.00 Lambit
30- 2.3 Centennial 10%
30- 4.5 Cascade 6%
00- 9.0 Centennial
00- 9.0 Liberty


Yeast:
Enlish Ale Yeast 1968
WLP002

Fermentation:
66^
Last 48 hours > 77^

Gypsum
Mash 100 ppm
Kettle 50 ppm
Final 60 ppm
Promtly remove from yeast when fermentation is complete

GUESS WHAT I MADE LAST NIGHT....

My new Stir Plate! I have been working with the idea of makeing yeast starters and have decided it was time. Until now I have been working with the Wyeast Smack Packs. They have performed well but I think that I lost out on my OG while making my un-Imperial Porter. An OG of 1.062 is definately not 1.092. I will still have to decide on a housing, but at least the unit will function.

Note: The other accessories have been ordered and I am waiting on a shipment from http://www.morebeer.com/ and http://www.northernbrewer.com/

SUNDAY SESSION: DOUBLE IPA _2008.07.06

http://destroy.net/brewing.iipa.pdf
the BN jolly pumpkin show canceled forum

haze is good, double IPA that are clear are made by pu$$ie$
light munich malt
dry hop with Columbus (substitute with Summit) for "dank" smell
cascade = grassy

1st link on page
OG 1.074
FG 1.012
summit instead of simcoe
bittering with halletau instead of warrior
Pliny like recipe (with hop sibstitutions)
145^>152-154^ mashout @ 165^
chinook and simcoe in mash (another mod from orig. recipe which only had chinook)
150-152 for single infusion
whole hops in the mash at dough-in (converts to about 30% aroma)
add gypsum to bring up the hardness (calcium sulfate) adds to the hops
little calcium carbonate

use a hopback
weighted stainless dryhop in keg

how do you take mutiple gravity readings????
always dry hop @ fermentation temperature

California Ale (neutral yeast) 001 is best at 68^
1056 can go a bit lower
550 white labs cheuff yeast
Temp control @ 68^ crash to 55^ then pull yeast off
dry hop (make sure to remove yeast before dryhopping)
english yeasts would tend to be partial fruit
experiment with belgian yeasts but it would be necessary to roust the yeasts regularly



7/2/2008 Fed. Rocommended WATERONE
Aluminum 200 ppb 42 ppb
Chloride 250 ppm 60 ppm
Copper 1000 ppb 3 ppb
Corrosivity 0 S.I. 1.09 S.I.
Fluoride 2000 ppb 590 ppb
Iron 300 ppb 55 ppb
Odor-Threshold 3 T.O.N. 1 T.O.N.
Sulfate 250 ppm 99 ppm
Total Dissolved Solids 500 ppm 316 ppm
Zinc 5000 ppb 20 ppb


70-80% basemalt domestic 2 rahr
some marris otter / vienna / munich
1% wheat head retention
5-10% dexterin malt domestic crystil 10-40
some breas carapil
? crystal 120
? pilsner malt >extra enzymes convert the mash be aggressive with it
5-15% simple sugar >to finish out add right before boil


start with RO Water
TASTY's WATER RECIPE
Calcium 110 ppm
Magnesium 118 ppm
Sodium 17 ppm
Sulfate (SO4) 350 ppm
Chloride 58 ppm


Ken Schwartz software brew water water chemistry

WATERONE WATER REPORT

2008

http://www.waterone.org/wq_reports.htm

YEAST CULTURING

http://www.realbeer.com/spencer/yeast-culturing.html

2009 PARKVILLE MICROFEST

Had a great time with great friends. Glenda happily volunteered to be the designated driver, CHEERS to Glenda!

A bit of a TASTING NIGHT!

Coming Soon...

Starters

THE BREWING NETWORK

SUNDAY SESSION 09/04/2005

STARTER
(In Erlenmeyer Flask directly on the stove)
Water (enough for 2000ml Starter)
D.M.E. (1/2 lb. ?)
Proper Nutrients
Cover with foil
Boil for X time
Rest overnight to pitching temp (68^-70^ or so)
NOTE: Wyeast (100 billion yeast cells per package) or White Labs (30-40billion yeast cells per vial)
Pitch yeast next morning when wort is in Carboy and chilled to proper pitching temperature

STARTER FOR STORAGE per Jamil Z.
5 Gallon Starter
D.M.E. (1/2 lb. ?)
Proper Nutrients
Hop to 7 IBU (optional)
Boil for 60 min. time
Chill
Can
Pressure Cook Jars @ 250^ for 30 min (Pasteurize?)
Produces Sterile wort (refer to book JOY TO HOMEBREWING as well)
Store in dark cool place
when opening use a flame to sanitize mouth of bottle/jar
add to Erlenmeyer flask
add yeast
Cover with foil
Place on Stirplate

NOTES
Does not recommend Star San in Carboy because of the file which is left behind (oil like film) kills HEAD
5 Gallon Wort requires 2 liter starter w/ 1 vial of yeast
1.030 = mild wort
1.050 = mild wort
Whirlpool Chiller drops 100^ in 1 minute (need to get pump working again)
Pitch at FERMENTATION temperature or lower
5 billion cells per degree plato
1 tube white labs yeast is good for 1.048 SG
Zinc, Servomyces
it's ok for hops to transfer to Carboy from Boil Kettle (this would just end up leaving more hop aroma

Ken Schwartz and the Fermentation Chiller

http://home.roadrunner.com/~brewbeer/

HOP GARDEN!

COMING SOON

HOPS

Hop Rhizomes Plants that we will put in to the ground this weekend! I can't wait for the HARVEST next year!

5 Cascade
5 Centennial
2 Nugget
2 East Kent Goldings
2 Brewers Gold
1 Mt. Hood


great resource
http://oregonhops.org/culture2.html

Collaboration not Litigation Ale

Good winter time beer, not the best but I would consider buying this again. It is a very unique belgian stout flavor that you notice immediately.

http://www.averybrewing.com/BigBeers/seasonal/CollaborationnotLitigationAle

2009.04.11_Brewday: High Tide ESB

#003 Extra Strong Ale #3

Strong Bitter/English Pale Ale

 

Type: All Grain	Date: 4/11/2009
Batch Size: 10.00 gal	Brewer:
Boil Size: 11.45 gal	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50):35.0	Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 11.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 92.14 % 0.50 lb Cara-Pils Dextrine Malt (2.0 SRM) Grain 4.19 % 0.38 lb Crystal 55L (55.0 SRM) Grain 3.14 % 0.06 lb Chocolate Malt (475.0 SRM) Grain 0.53 % 43.10 gm Fuggle [4.00 %] (90 min) Hops 13.6 IBU 23.02 gm Fuggle [4.00 %] (15 min) Hops 1.9 IBU 8.50 gm Fuggle [4.00 %] (1 min) Hops 0.4 IBU 0.25 tsp Irish Moss (Boil 10.0 min) Misc 1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale
Beer Profile
Est Original Gravity: 1.034 SG	Measured Original Gravity: 1.066 SG
Est Final Gravity: 1.009 SG	Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol:3.16 %	Actual Alcohol by Vol: 6.53 %
Bitterness: 16.0 IBU	Calories: 298 cal/pint
Est Color: 6.5 SRM	Color: Color
Mash Profile
Mash Name: My Mash	Total Grain Weight: 11.94 lb
Sparge Water: 12.88 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature:4,669,868,828,147,133,800,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
My Mash Step Time Name Description Step Temp 40 min Step Add 0.00 qt of water at 150.0 F 150.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Corn Sugar	Volumes of CO2: 2.4
Pressure/Weight: 214.2 gm	Carbonation Used: -
Keg/Bottling Temperature:60.0 F	Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
Created with BeerSmith

DOUBLE DEAD GUY by ROGUE BREWERY

Very nice German Lager Doppelbock. I have enjoyed the Deadguy since my sis dropped a couple in the fridge and I heard it calling my name. We made good friends that night and to my recolection, I had never met another bock at this point...(perhaps years ago in my ignorance). I instantly thought thought that it would be a great candidate for this weekend's brew until I noticed that it was a lager. We will some day reach the levels of cold fermentation, but until then, the double bocks must wait. (I need to put the thermoset to work on the beer fridge...but is that necessary since I have discovered it sits very nicely at a 42^ at it's warmest setting (perfect for my beer embiding enjoyment).

I should note that I am halfway thru my glass and I can tell that it's presence likes to be known at the acheived 9.0% ABV.

Rogue Double Dead Guy on Beeradvocate


Homebrew recipe for Dead Guy (not Double Dead Guy)

FLOSSMOOR STATION PULLMAN BROWN CLONE

coming soon

Crankandstein

http://www.sawdustangels.com/crankandstein.html

For the HopHeads

keep your nose open for the harvest...

http://www.homebrewtalk.com/f14/fresh-beer-once-year-wsj-article-12678/

Jack Daniel's master taster has to know his whiskey

http://www.cleveland.com/living/index.ssf/2009/03/jack_daniels_master_taster_has.html

IPA Tasting

SUCCESS! I needed that after the disasterous non-Imerial Porter I recently brewed.

EUREKA! A WEALTH OF KNOWLEDGE

http://brewery.org/library/

SCHAFFLY'S IRISH EXTRA STOUT

GRADE: B+

Great BIG stout...

L Deep Dark Stout
A minimal head retention
S Coffee, heavy roast, chocolate
M Thick, nicely carbonated, little explosions, tingly
T Very roasty and coffeelicious, espresso maybe, bitter chocolate
D For me I obviously can feel the effects of one beer so it would bedifficult to carry on with an 8% beer on an accidental empty stomach (tied on a 12% BAC). But I definately enjoy this beer.

A Quickie: Utah Passes Homebrew Legislation

Well, it is official. The governor of Utah, Jon Huntsman, Jr., has signed bill HB 51, allowing homebrewing in Utah. On May 12th, homebrewers there can make their first legal brew. Congratulations homebrewers of Utah, and special thanks to the American Homebrewer's Association for all their hard work.

courtesy of:
http://hunahpu.blogspot.com/2009/03/quickie-utah-passes-homebrew.html

Diesel Drafts

http://dieseldrafts.com/journal/2009/03/diesels-brewing-spreadsheet/
http://dieseldrafts.com/spreadsheet/

Moose Drool CLONE Recipe

Big Sky Brewery

American Brown Ale Style

Mash 154^
70% eff.
15% evap. rate
7.27 pre-boil
70 min boil

87%_10.8 lbs_Dom. Pale 2 Row Pale
10%_1.25 lbs_Crystal 80 (gives Caramel Sweetness)
2.8%_5.5 oz_Chocolate (Too much could give a tannic)
.2%_14 grams_Black (pat?)

Fuller's Yeast Strain
WYEAST
WLP 002 (English Ale)

Starting Gravity 1.052

Ferment @ 60-66-67^ (you can move to a warmer temp during the last few days to get a
cleaner taste and move away from the diacetal sp?)

IBU 26
SRM 38
ABV 5.1%
60 min_1.4 oz_Kent Goldings - bittering hops = 27 ibu
10 min_0.6 oz / 17 grams_Willamette
00 min_0.6 oz / 17 grams_Liberty

Mash Paddle

Schutte Lumber


Walnut 1x4x6 @ 20.34


At this price we could definately invade Leland's shop and sell them on ebay @ $30 a pop and and profit $40 to create some funds for overhead.
I think I recall people using lemon oil to condition the paddles


(they did not offer olive wood)

Good thing we don't live in Zimbabwe!

The Cost Of A Beer In Zimbabwe

Rabid inflation causes prices to skyrocket.
Richard Byrom
While here in the U.S., we are battling what economists call "deflation," or the devaluation of the dollar, our friends in Zimbabwe have a different problem. For a number of reasons, their monetary system has undergone massive inflation over the past couple years -- to a disastrously high degree.
The picture above was taken at Country Club bar in Zimbabwe on November 24th, 2007. At that time, a single beer would put you back Z$1 million. According to the photographer, Richard Byrom, the bar patron had been to the bank and was supplied with their remaining $500 bills. In case your math is rusty, that comes out to 250,000 notes for one cold, frosty ale.
We still think paying $8 for a Budweiser is highway robbery, but it's nothing compared to this.

http://weblogs.npr.org/blogs/newsandviews/2008/12/the_cost_of_a_beer_in_zimbabwe.html

TBN_Doc's Brew Day

Yeast Starter: "Doc" breaks down his process @ 1:19 in to Podcast from 1/13/2008 _ Part 1 Doc's Brew Day (can sit in fridge for about two weeks max)

RO: Reverse Osmosis water

Pre-Boil = de-carbonates the water but removes the calcium as well. One might have to re-introduce calcium to water if one does a Pre-boil

Bring HLT to 168^ - 175^ to kill enzymes for 10 min. then begin mash-in (sparge)

Mash to Boil kettle transfer rate will effect efficiency

Get a stick and mark the gallons
-Pre-boil volume TIMES pre-boil gravity = Post-boil volume TIMES post-boil gravity __solve for x

Hops Break
-Wait for the wort to boil to the point that it boils and appears similiar to egg drop soup (Hop break).
-Trickle the hops in to the kettle to avoid boil-over.

Carbonation
-Set to 12 lbs and carbonate.
-The colder the beer the great absorbtion of co2

H.E.R.M.S.

http://hunahpu.blogspot.com/search/label/HERMS

Grain Storage

Vittle Vault Stackable Airtight Container a bit pricey a about $40 a pop but a very nice option

(There are some non-stacking models that are half as much)

Long Hammer IPA

by RED HOOK

a little sweet, it doesn't embody that fresh aroma and flavor I have been leaning towards with my recently favorited IPAs
6.5%

I would rather spend my muahla elsewhere

Saint Bridget's Porter

by GREAT DIVIDE BREWING

a solid example of a porter. very chocolatey and smokey.
5.9%

I don't know if I am a big fan of porters although w/ a nice piece of BBQ or Chili to go with it seems to be a great way to enjoy one. After my first taste, I feel better about my first batch of Homebrew (at least flavorwise).

I think I am going to like this BEER stuff!

2009.01.31_Bottled the Imperial Porter

2.5 hours to bottle 50 bottles w/ clean-up

Sierra Nevada to turn beer yeast into fuel

I just saw this and you gotta love it!

The Bayou Classic Banjo Burner KAB4

It has arrived today via FedEx after ordering this last Friday...that is nice expedited STANDARD shipping! Thanks http://www.webstaurantstore.com/!

Stir Plate

I think we should make a kick ass Stir Plate like this!

-120mm comp fan
-25 ohm rheostat
-12V switch
-DC plug from a phone or similar 6 to 12V
-rare earth magnets or hard drive magnets
-stir bar
___________________________________


A 12V DC fan such as found in PC power supplies. Other voltages will work if you have the right power supply.
Two rare-earth (strong!) magnets around 12x5mm. I bought mine from Alpha Magnetics in Boronia for 75c each (+GST).
Plastic plate (must be non magnetic) for the flask to sit on. Furthermore with the aluminium plate I first tried, although it didn't interfere with the magnetic coupling between the motor and stir bar, it really gave the motor a hernia so I resorted to wood. I will replace with perspex when I get a chance.
Misc machine screws and spacers. I ended up using 40mm M3 screws which allowed me to fit two 9mm spacers (threaded) to the motor and some M3 short machine screws to hold the platform down.
One or more stir bars. I made the mistake of buying the variety that has a ring in the middle to act as a pivot. Well unfortunately it pivots every revolution and the rattling forced me to leave the starter out in the garage overnight. I will be getting the "no ring" version very soon. I sourced these from Science Supply Australia in Mitcham. They also have conical flasks.
You will also need a suitable vessel for stirring in, such as a conical flask, ideal because it has a flat base. Common glass vessels typically have a convex bottom (looking at the inside) making it difficult to centre the stir bar.


http://brewiki.org/StirPlate

___________________________________

http://www.thebitterbrewer.com/viewtopic.php?f=1&t=64
___________________________________
www.stirbars.com

Brew Sculpture

Brewdog has a nice basic DIY BrewSculpture that I think we can build and it looks cheap enough.

Kegerator

Brewdog

American Pale Ale - First 10 Gal. Batch

Coming Soon

Imperial Porter

Coming Soon

Vanilla Porter Bottling

coming soon

Sanitization

StarSan
-Stay under 110F (equally effective regardless of water temp as long as withing working range), work for 3 min.

Bottling
-hold caps in Star San while bottling

BrewDay Template

http://spreadsheets.google.com/ccc?key=pvWCxSc6omGQTxyE7tLIbcQ&hl=en

Getting excited for the Imperial Porter on Sunday

I'm thinking if it is cold like today, it may have to be the SUB-ZERO IMPERIAL PORTER.....

...but we shall see.

BrewShed

We all need one of these....ok, maybe just one of us!

Stainless Steel

Never use those green scrubbies. It erodes the oxidized layer on top.

refer to the fermentation podcast to hopefully hear about how to bring back that oxidized layer.

Do use Warm water, PBW, and little white scrubbies like the ones on morebeer.com

Late Hopping

Late Hopping with Mr. Malty


With this technique comes the question of using whole leaf or pellet hops. Petersen uses a false bottom in his boil kettle and was able to use whole hops for his experiment. His concern was that a large amount of pellet hops might clog his counter-flow chiller. However, using whole hops results in a very large mass that can make it difficult to extract the wort at the end of the boil.
The majority of brewers I spoke with use pellet hops for this technique. Pellets break up quickly and expose the alpha acids for isomerization. Brynildson says, "I would always select pellets for late/whirlpool hopping."

Sousa suggests increasing the wort volume in the boil kettle. "You’ll lose some of your wort to the large amount of hops in the kettle," he said. "Increase your batch size an extra quart per five gallons to compensate."

Copper

Never store your copper "wet". It corrodes!

Brewing Process (in Construction)

GRAINS
-Bring the grains out to rest at room temperature one day before BREWDAY

CHILLING

The basic setup is that you put the immersion chiller in the boil pot with 15 minutes remaining in the boil. Connect the pump to the kettle spigot (out) with a length of tubing. From the pump output it goes through a hunk (about 2 feet) of the silicon tubing that B3 sells with their systems. This hunk of tubing is attached to a piece of copper tubing with a hose clamp. The tubing has a gentle curve to it and goes underneath the surface of the wort, just inside the coils of the immersion chiller. Although the pump is clean, and has been pumping 170F+ water for the past hour during the sparge, I turn it on for a few minutes to recirculate the wort through it and heat sanitize the setup. When the boil is complete, turn on the pump and the chiller water. The temp drops more than 100F in 3 minutes, using one of the beefy, B3 Super Chillers. It is 50' of 1/2" copper, which is a huge amount of surface area. The rest of the drop (another 50F or so) takes longer. Watch the thermometer until the temperature is where you want it for pitching, then turn off the water and the pump to let everything settle for 20 minutes. This allows me to rack clear wort to the fermenter and leave all the trub behind in the kettle. If you don't care about it settling, you can just run it off at that point.

There are many advantages to this technique. The first is that you're cooling the entire wort below 140F in about a minute or two. Below 140F you're not going to keep generating DMS like you will with a plate chiller or counter flow chiller. If you're into clean german lagers, this is a critical factor in success with this style. The other huge advantage is leaving the cold break behind. With a counter flow chiller or plate chiller you're sending all that cold break into the fermenter and you're going to need to get rid of it if you want the best lager possible. With the whirlpool chiller, the trub forms a nice cone in the kettle and you can leave it behind when you transfer to your fermenter.

After chiller has cooled wort to desired pitching temp, turn off the water and the pump to let everything settle for 20 minutes. This allows for racking clear wort to the fermenter and leave all the trub behind in the kettle. If you don't care about it settling, you can just run it off at that point.

Courtesy of Mr._Malty

Keg Despensing

LINE LENGTH
longer line = more pressure to compensate for lost pressure over the length

Each keg with a different style beer needs separate regulator

higher volume

PA @ 2.5 Volume (cross-reference PSI vs Temp = Volume) Here will be a link for this spreadsheet

LINE DIAMETER
smaller diam. = better pressure
Sold by the foot. 3/16" is the best size for most beer lines under 9' in length. Ideally, 5' provides the correct restriction for serving beer in the 8-14 psi range.
morebeer.com Beverage_Line_3_16_ID_-_By_the_Foot @ $0.55


Cornie Keg Dispenser
morebeer.com CO2_Injector_Ball_Lock @ $21.95

Kegging

NEED TO PURCHASE:
Ball Valve connectors x 1 gas
Ball Valve connectors x 1 beer
keg post O-Rings (spares) loof for cracks etc.
co2 line
beer line? can I use the one I have ....need to look.


ADVANTAGES:
-less to clean (1 keg vs. 48 bottles)
-can select amount of pressure (carbonation) with regulator


TIPS:
-spray starsan on everything
-when an o-ring is replaced, replace the other one as well
-inspect often (gas can leak from poor o-ring condition and lose all of the gas over one night)
-look in to KEG WASHER
-Lube Keg when equipment is warm
-BLC Beer line Cleaner (caustic cleaner)
-can naturally carbonate by adding sugar directly to the keg
-pin lock or ball lock? Ball lock is more available.

PROCESS:
connect, run to 10-15 psi to check for leaks and then release some pressure.

HopBack

http://www.deerislandbrewery.com/projects.html

I like this one

Keggle Conversion Info

step-up bit from Harbor Freight

Hops, Hops, and MORE Hops!

This is our goal anyhow. I found this nice chunk of info to grow hops at:

PicoBrewery

Hops Garden Pics

Hops Garden Pics



Back to Ask the Brewmaster.
Question: : How do I grow hops?

Answer: Growing hops can be a fun way to get outdoors this summer. With a couple of plants, you can grow all the hops your homebrew will need. In the meantime, they'll be a pleasant herbal addition to your back yard. To see what you're in for, check out my hop garden at: http://www.picobrewery.com/hopgardn.html.Hops grow from root cuttings known as rhizomes. They are perennial, so once they get started, they'll come back year after year. You can buy rhizomes at the shop, or you can get them mail order. Hop plants have distinct male or female characteristics. Hop cones, the part that is used in brewing, only come from the female plants. Whenever you buy rhizomes, you can rest assured that they are female. Unless you come across some native hop plants, male plants are generally only found at agricultural breeding facilities. Commercial hop growers (and homebrewers) generally don't want the hop cones to be fertilized, so the males are rooted out. The first thing to do is plan out your growing space. Hop plants are tall climbing vines. They'll need a tall trellis to be able to do their thing. Plan on allowing sixteen feet upwards at least, and 20 feet if room is available. The plants will need to be spaced about 5 feet apart. I've discovered that my garden, with plants at three-foot intervals, suffers from root competition. Also, with time, the rhizomes start to spread laterally. If they are too close together, they can get mixed up, so you won't know which is which. Before you plant, you should build your trellis. Hops like lots of sun, so pick a place accordingly. The easiest thing to do is use a tall south-facing wall and put up some stringer-hooks, like they did at the shop. Craig Corley built his trellis using his garage as a base. I didn't have a good south wall, so I built a free-standing frame out of sixteen-foot 2 x 4's. The vines climb up strings, which I secure with hooks. I arranged the strings so that at harvest time, I can lower the vines down. Hops like soil that is fairly light and well-drained. Typically, making some small hills help with the drainage. They also need plenty of fertilizer. Garden-variety potting soil works pretty good.The next thing to do is select the type of rhizome you want. The modern American hybrids such as Cascade and Nugget tend to grow the best in Southern California. I haven't had much luck with the traditional English or German varieties. I suspect part of the reason is that they came from more northerly latitudes, where the summer days are longer. For variety, I recommend that you select a mix of bittering and a flavoring hops. One plant will produce all you need of a given type for a year, so use your space for variety, rather than quantity. The time to plant is now. Rhizomes naturally send up fresh shoots in March. Make sure the soil is well spaded. Dig a hole a bit deeper than the length of the rhizome. When you get your rhizomes, look for the white growths. These will be the shoots, so point these up. Gently pack soil around the rhizome, so that the shoots are about an inch below ground. Keep the soil well moistened for the first month or two. The roots are fairly fragile for a while, so they are prone to dryness. For well-established plants, hops will reach a few feet tall by April. Make sure the shoots find a string to climb on. They'll continue to spiral upward as long as the strings are close to vertical. In May, they rocket upwards several inches in a day! They tend to reach the top of the trellis in June. About that time, they start producing cones. A healthy vibrant plant will produce some cones the first year. However, many do not, so don't be disappointed if your first year is a bust. The cones will be ripe in July and August. By September, they'll be done, and starting to pull back for winter. The energy in the vines gets sucked back into the rhizome, so leave the dying vines intact until the stems are fully dried and brittle.In their second year, the rhizomes tend to send out large number of shoots. For best yield, you want to cut most of these off, leaving about four to eight shoots per rhizome. This will allow the plant to focus its energy into cone production. A modest yield will be half a pound. A strong producer will yield well over a pound. Assuming your plants do well, you'll have to harvest, dry and package the cones. You'll also have to estimate their bittering content. I'll cover that in an article later this summer.

The "GOOD MORNING" Holiday Mead Foul

I recently revisited the Mead incedent in the Fiegl household through a conversation with someone. I should cover the basics for fun here.

Generous Matt Spencer had created Mead a few years back, and handed them out to friends during the holiday party at the Isenburgs. I remember requesting one that was carbonated and being told to let it age for a bit. During this time, we (my brother Nick and I) had been refinishing the bedroom that Nick would later be bedding in. During this renovation period (extended I might add) Nick had been sleeping on the floor in a sleeping bag in the living room as I recall. I imagine it was one morning in the middle of January I seem to remember waking up to Nick in the other room with some foul language and confusion. Apparently, the Mead had been tired of waiting to be enjoyed and decided to create some excitement itself by popping the cork, shooting across the room, and blasting my brother in the face. This was followed by a nice spray of mead from the kitchen to my brother in the living room.

I must say, it was no fun to clean but it's a great story!

Carboy Cleaner

Stainless Steel

DIY SloBrewer using HBN Solution that works for Cornies as well!

Carl's Vanilla Porter

We brewed this 12/31/2008. What better way to end the year? I have to apologize if there are any stainless steel scraps in the wort. There was a point when I noticed a sticker on a keg and had the grinder with a flap sander attached and ready to brush the sticker away. I have to take full responsibilty for this idiotic action. I could see what I had done after I had finally noticed James and Carl yelling over the grinder. By this point, I was done and I apparently unknowingly threw sparks all over the place. There were understandably concerned about the brewing occuring 20 inches to my left.

anyways, Mybad!

Sorry Guys.

MENDOCINO WINTER SEASONAL – IMPERIAL IPA

I like this better than the Bells IPA, there is a nice spice present.

I would give this an A

http://www.mendobrew.com/company/pr/pr_40.html

MENDOCINO WINTER SEASONAL – IMPERIAL IPA RELEASED

November 25, 2008 -- Mendocino Brewing Company announces the launch of its Limited Edition Winter Seasonal.

This Limited Edition Imperial IPA has been delicately crafted for those crisp cool days when the skies are resplendent and the air glistens with the slow fall of a million flakes, when nature gets ready to turn her thermostat way down and your desire for something warm and enthusing is almost a primal urge.Our robust, full bodied IPA is brewed with massive amounts of hops and paired with a rich blend of luscious malts. The result is a perfect balance of heady hop flavor and aroma. At 7.5% Alc. By Vol. this India Pale Ale is the perfect winter seasonal!

Mendocino Brewing Company is a pioneer in the American Craft Brewing Renaissance and has for over 25 years been brewing a range of ales that makes California proud. To herald the coming seasons you can expect coming your way a Spring Bock in the months to come.

Date of Introduction: November 25, 2008

Style: Handcrafted India Pale Ale

Alc/Vol: 7.5%

Bell's Two Hearted Ale

http://www.bellsbeer.com/index.php/brands.html

India Pale Ale style well suited for Hemingway-esque trips to the Upper Peninsula. American malts and enormous hop additions give this beer a crisp finish and incredible floral hop aroma.

Original Gravity: 1.058
Alc. by Vol.: 7.0% - 210 cal. per 12oz.
Avail. Pkgs.: 4/6/12 oz. bottles (case), 15.5 gal. keg, 5 liter (1.32) gal. mini keg
Dates Available: Year Round

Leland's American Stout #1

dark, coffee, nice amount of carbonation. for a stout. It seams as though the grains may have gotten a bit scorched, there seams to be a heavy caramel taste.

Grain Mill Ideas

Brewkats

DIY SloBrewer

IPA Recipe

http://www.tapmeister.com/display_recipe.php?id=1

Lighting IPA
Created by Tapmeister on Mar 24 2007
Makes 5.00 gallons
Style Group: India Pale Ale (Ipa)
Style Type: Imperial Ipa
Prediction Attributes: SG_i-1.09691 SG_f-1.02303 ABV-10 IBU-96 SRM-12
Ingredients
Water Supplement Schedule
1.00 teaspoon(s) Calcium Sulfate (Gypsum)
Mash Schedule
6.00 lbs Caramel 40L
16.00 lbs 2-Row Brewers Malt
Hop Schedule
2.00 ozs Centennial - Whole (30 minute steep)
2.00 ozs Chinook - Whole (60 minute steep)
2.00 ozs Centennial - Whole (30 minute steep)
Other
Yeast: Super High Gravity Ale Yeast
Irish Moss
Priming Sugar: 1 cup malt


Instructions
Combine mash grains with 7.15 gallons water.
Perform an protein rest at 128 degrees for 30 minutes using infusion.
Perform an saccharification rest at 152 degrees for 45 minutes using infusion.
Mashout at 175 degrees using direct_heat.
Sparge with 4.06 gallons of water.
Run off 6.48 gallons of wort.
Current volume should be around 6.48 gallons.
Add hops per hop schedule.
Add Irish Moss as appropriate.
Total boil time is 1.00 hour(s) at which time the volume will be around 6.23 gallons.
Cool wort and transfer 5.5 gallons to fermentor.
Pitch yeast.
When fermentation is complete, prime and bottle.




This recipe provided by Tapmeister.com

Tubing

http://www.highgravitybrew.com/productcart/pc/viewPrd.asp?idcategory=0&idproduct=2490

Corny Keg

http://www.homebrewing.org/Cornelious-Keg-Lid-for-Secondary-Fermenter_p_0-999.html

http://morebeer.com/view_product/17421//Stainless_-_1_2

Stainless....maybe it is possible and affordable?

http://www.mig-welding.co.uk/

FCAW - Flux Cored Arc Welding-Mig Welding
Flux is contained within the electrode. It provides shielding, deoxidization & arc stabilization. Additional shielding may be added. A smoke suction nozzle around the gun or fume hood aids in reduction of smoke & fumes. Aufhauser flux cored stainless steel wire is formulated to provide all position welding & smooth, stable arc action.

http://www.hobartwelders.com/products/wirefeed/handler140/

http://www.harborfreight.com/cpi/ctaf/Category.taf?f=bylogo&logourl=ChicagoW.gif&brand=Chicago%20Electric%20Welding%20Systems

White Labs

http://www.whitelabs.com/

is a world leader in fermentation sciences for the brewing and winemaking industries. We manufacture liquid yeast for professional and amateur ...

Samuel Adams Winter Lager

coming soon

Dragon Stout

Dark Rum and Guinness Stout

Australian Taxation on Brew

http://www.fairgocraftbeer.com.au/

Had Murrays Craft Brewing Co. on HBN podcasts

recipe from BREWMASTER Sean with Murray's

India Black Ale
(hoppy but black)

23 Liter batch (5 gal)
72-75% brewhouse efficiency

mash water with calcium chloride, chalk (maybe play with water)??

(using british and german malts)

6 kilos marasota pale malt
1/2 german wine and pale wheat malt
1/2 wine and vienna malt
400 grams cara hill
400 grams british crystal 145
150 grams forsets black malt
150 grams forsets chocolate malt
________

20 grams new zealand cascade
20 grams pacific haltal mash hop
27 grams super alpha 60 min add (bittering hop) boiling for 90 min now

25 grams pacific haltal
25 cascade

@ flymount
50 haltale
60 cascade

dry hopping 30 grams each at about 3 days

london ale wyeast 1028

pitching around 20-21^

mash around 67^


lack IPA

A ProMash Recipe Report

Recipe Specifics
----------------
Batch Size (Gal): 5.81 Wort Size (Gal): 5.81
Total Grain (Lbs): 17.42
Anticipated OG: 1.0784 Plato: 18.97
Anticipated SRM: 29.5
Anticipated IBU: 72.7
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
75.9 13.23 lbs. Pale Malt(2-row) Great Britain 1.0380 3
6.3 1.10 lbs. Vienna Malt Germany 1.0370 3
6.3 1.10 lbs. Wheat Malt Germany 1.0390 2
5.1 0.88 lbs. Carahell Malt Germany 1.0340 12
2.5 0.44 lbs. Crystal 145L 1.0330 145
1.9 0.33 lbs. Black Patent Malt Great Britain 1.0270 525
1.9 0.33 lbs. Chocolate Malt Great Britain 1.0340 475

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.71 oz. NZ Cascade Pellet 7.00 14.1 Mash H
0.71 oz. Pacifica- Pacific Hallertau Pellet 5.50 11.1 Mash H
0.95 oz. Super Alpha Pellet 11.00 42.8 90 min.
0.88 oz. Pacifica- Pacific Hallertau Pellet 5.50 4.8 15 min.
2.12 oz. NZ Cascade Pellet 7.00 0.0 0 min.
1.76 oz. Pacifica- Pacific Hallertau Pellet 5.50 0.0 0 min.
1.06 oz. NZ Cascade Pellet 7.00 0.0 Dry Hop
1.06 oz. Pacifica- Pacific Hallertau Pellet 5.50 0.0 Dry Hop

Yeast
-----
WYeast 1028 London Ale

Water Profile
-------------
Brewer states gypsum, chalk, and lactic acid added to adjust pH/mineral content

Mash Schedule
-------------
Mash Type: Single Step
Saccharification Rest Temp : 152 Time: 60

New Brew Supplies!

As of Monday night

2.5 cases of cap ready bottles
4x5 gallon carboys
capper
hydrometer
floating thermometer

cost = one 6 pack from the first 5 brews. Now you just can't beat that!
Thanks Marlin! We will put this to good use.

Fesh Hops

CO2 tanks

there are different size tanks you can use for co2: 2.5, 5, 10, 15, 20, 50 lb, etc.
it might make sense to think that the cost to fill a 5 lb tank would be twice as much as a 2.5 lb tank, and to fill a 10 lb tank would be twice as much as filling a 5 lb tank, and so forth
but it turns out that at welding supply shops, the cost to fill a tank that is larger is usually only a few dollars more than for a tank half its size.
these costs are off the top of my head, but at a welding supply shop, the prices were like this:

2.5# - 8 dollars
5# - 10 dollars
10# - 12 dollars
20# - 13 dollars
50# - 15 dollars

so to fill a 50 lb tank, was less than twice the cost of a 2.5 lb tank, yet you get 20 times as much co2.
the '#' sign and lb are interchangable, and the '#' is stamped on the tanks.

when i say 'fill' i actually mean swap for most places. what this means is you take in your empty tank, and swap it for a full tank for the cost of the fill. you will lose your pretty new tank if you do this, but i bought all my tanks used anyway.

also, if you didn't know, the tanks need to be hydrostatically tested at least every five years. this means the tank is filled with water to a certain pressure, and the integrity of the tank is measured (i believe they measure the expansion of the tank and contraction of the tank during and after the water to see the durability of the tank) plus they look for micro cracks that can develop around the valve.

what this means to you though, is if you find a tank used (and i recommend you do! such as on craigslist or ebay - but check for shipping costs), always ask for the most current test date. if it is longer than five years, or close to five years, expect to pay for a hydrotest, and deduct that from what you are willing to pay for the tank. just so you know i bought almost all of my tanks for 20 dollars, and they were all out of test (i have a 50 lb, 3 x 20 lb, 2.5 lb, and used to have a 5 lb). so to get a full tank within test, cost me about 50-60 dollars a tank.
hope this helps!

Fermenting in a CORNY KEG

as a secondary

http://www.physics.arizona.edu/~workman/homebrew/CO2/CO2Push.html

Burners

http://www.homebrewtalk.com/f11/brutus-ten-44403/

great deal if you can build your own


PILOT BURNER, BRASS,FOR JET
CODE: KECAP002
Price:$5.35
Model: PBUR-05
1-3/16" LONG.

JET BURNER, CASTIRON, 8" NAT. GAS
CODE: KECABJ004
Price:$26.70
Model: BUR-08
WITH 20 COPPER JET TIPS AND 150,000 BTU.


agrisupply

Bidgway

23 tip jet burner to build sculpture with

Amazon 23 tip jet burner to build sculpture with
$76.79

23 tip jet burner to build sculpture with (nat. Gas, but can convert to propane with regulator)
$22.95

Able Kitchen 23 tip jet burner to build sculpture with $77.63

BREWING Directions

1
Check List
Verify equipment and ingredients
2
Boil
Boil water. You will need at least a gallon of sterile water for a variety of small tasks. Start by boiling about 1 gallon of water for 10 minutes and let it cool, covered, to room temperature.
3
Clean and Sanitize
Clean and sanitize. It may seem strange to the first-time brewer, but probably the most important thing in brewing is good cleaning and sanitization. Clean all equipment that will be used during the brew with a mild, unscented dish detergent, making sure to rinse well. Some equipment will need to be sanitized for use after the boiling stage. You can easily make a simple sanitizing solution by filling the fermentor bucket with 5 gallons of water and adding 5 tablespoons of chlorine bleach (a concentration equivalent to 1 TBS/gallon, or 4 ml/L). Soak all items that need to be sanitized in this bucket for 20 minutes. After soaking, dump the sanitizing solution and pour in some of the pre-boiled water for a quick rinse to remove any excess sanitizer. Place the small spoon and the thermometer in the yeast starter jar and cover it with plastic wrap. Cover the fermentor with the lid to keep it clean. (See Chapter 2- Preparations, for more info,)
4
Wort
1.5 hours
Boil the brew water. In the brewpot, bring 2 gallons of water to a boil. Pour this water into the fermentor and leave it to cool. Now bring 3 gallons of water to boil in the brewpot. You will be boiling all of the extract in just 3 gallons and adding this concentrated wort to the water already in the fermentor to make the total 5 gallons. (See Chapter - Water for Extract Brewing, for more info.)
5
Rehydrate the dried yeast. Although many people skip this step with fair results, re-hydrating it assures the best results. While you are waiting for the brew water to boil, rehydrate two packets of dried ale yeast. Put 1 cup of warm (95-105°F, 35-40°C), preboiled water into your sanitized jar and stir in the yeast. Cover with plastic wrap and wait 15

Dry Hopping

FERMENT a SECONDARY @ 80-90% complete FERMENTATION
-Fill HOP SACK w/ pellets vs fresh and drop SACK w/ S.S. weights = to the weight of the pellets in to the beer.
*Remember - no COPPER after FERMENTATION

Bell's Brown Ale

td>

Good but not great. nice toasty oats flavor but seemed to be missing some body.

Fresh Hops

This was a great beer, Fresh and Grassy, Nice Mouth Feel,