2004-2005 Brewing Season

- Brewed 18 December 2004. Approx. SG: 1.056; IBU: 29; SRM: 11.9
- Racked to keg: 27 December 2004.
- Pressurized w/8 PSI on 29 December 2004 (couldn't wait!).
- Tapped 9 January 2005.
- 6 February 2005: No clearing noted.
- Eventually cleared by the last 4-5 pints.

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#2 Belgian Tripel

(Northern Brewer Tripel Extract Kit)

.5 lb Caramel Pils Malt
9.3 lb Gold Malt Syrup
1 lb Clear Belgian Candi Sugar
1 oz Northern Brewer Hops (60 min)
1 oz Saaz Hops (10 min)
1 oz Irish Moss (15 min)
Wyeast #1388 Strong Belgian Ale Liquid Yeast
Lallemand Nottingham Dry Yeast

- Steep grain in cold water. Heat water.

- Remove grain when water comes to boil.

- Remove wort from heat, add extracts and candi sugar. Stir to combine. Return to rolling boil.

- Add Northern Brewer hop pellets at beginning of boil. Add Irish Moss with 15 minutes to go, and Saaz hops with 10 minutes to go. Total boil: 60 minutes.

- Cool wort and pitch yeast.

- Ferment 8 days in primary.

- Leave in secondary ~3 weeks.

- Prime with 5 oz corn sugar and bottle.

Notes:

- Brewed 2 January 2005.
- Racked to secondary 10 January 2005.
- Bottled 4 February 2005.
- Used 1/4 oz Polyclar for clarity (added with priming sugar before bottling).

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#3 White Mead

- Dissolve 1 gallon clover honey in 2 gallons hot water. Bring to a rolling boil.

- Add 2oz. Hallertauer hops (4.2% AA); boil 45 minutes.

- At 35 minute mark, add 1oz. Fuggles hops (4.4% AA).

- Rack to fermenter, straining out hops. Add cold water to 5 gallons.

- When cool, pitch 1 packet Lalvin EC-1118 dry yeast.

- When fermentation complete, rack to secondary; dry hop with 1oz Saaz hops (2.5% AA).
Rack off hops after 7 days. Add 1 tsp gelatin finings.

Notes:

- Brewed 21 Feb 2005.
- Racked onto Saaz: 28 Feb 2005.
- Racked off Saaz: 4 Mar 2005.
- Bottled: 29 May 2005.
- Pennsic XXXIV (August 2005): Next time, go more lightly with the hops, or allow to age and mellow. Keep out of the light or it'll skunk!

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#4 Irish Red Ale

6.6 lb Cooper's Light Unhopped Liquid Malt Extract
2 oz Briess Roasted Barley (~50L)
1/2 lb Crystal Malt 20L
1 tsp Irish Moss (15 min)
1 oz Centennial Hops (10.1% AA) (20 min)
1/2 oz Cascade Hops (6% AA) (1 min)
White Labs Irish Ale Yeast

- Crush grains. Steep 10 min in 1 gal. cold water. Heat water.

- Bring to boil. Remove from heat. Sparge grain bag with 1 gal. hot water.

- Add malt extracts. Stir to dissolve. Bring to boil. Total boil: 40 min.

- After 20 min, add Centennial hops (20 min to go).

- Add Irish Moss at 25 min mark (15 min to go).

- Add Cascade hops after 39 min (1 min to go).

- Add wort to fermenter w/cold water to 5 gallons.

- When cool, pitch yeast.

Notes:

- Brewed 21 February 2005. SG: 1.062
- Racked to secondary 28 February 2005.
- Kegged w/ 2/3 cup corn sugar, 27 May 2005.
- Tapped 13 June 2005.
- Very drinkable; lovely color, needs more CO2. (13 June 2005)

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#5 Oktoberfest-style (Pennsikfest 2005)

3.3 lb Briess Amber Liquid Malt Extract
3.3 lb Briess Gold Liquid Malt Extract
1 lb Munton's Light Dry Malt Extract
.5 lb Caramunich Malt (60L)
.5 lb Crystal Malt (40L)
2 oz Roasted Barley
1 oz Hallertauer Hops (4.8% AA) (45 min)
1 oz Tettnanger Hops (4.8% AA) (45 min)
1 oz Saaz Hops (3.4% AA) (1 min)
White Labs San Francisco Lager Yeast

- Bring 2 gallons water to a boil. Mix in light DME, cool to 155F and strike to crushed grains.

- Steep grains 30 minutes, then strain to boil kettle.

- Add 1 tsp Gypsum, remaining DME, and all LME. Bring to a rolling boil.

- Add Hallertauer and Tettnanger hops (45 min to go; 45 minute total boil).

- Add Saaz hops with 1 minute to go.

- Strain off hops onto 2-1/2 gallons cold water in fermenter. Let cool to pitchable temperature, then pitch a 1/2 gallon active starter.

- Ferment at 55F for one week, then rack to secondary.

- Ferment in secondary for 3 weeks, then keg. Force carbonate to 2.5 volumes CO2.

Notes:

- Brewed 13 June 2005. SG: ~1.068
- Racked to secondary 20 June 2005. SG: ~1.032.
- 21 June 2005: Explosive keg decompression. Saved ~4 gallons; boiled 1# extra light DME in 1 gallon water, used to top off keg.
- Re-racked 24 June. SG: 1.016. Began temperature drop of ~2 degrees/day.
- Kegged 1 July. Force carbonating at 34F with 9 psi of CO2.
- Tapped 13 August 2005.
- Roasted barley nice, subtle. Next time, perhaps increase Caramunich to 1 or 1.5 pounds. (13 August 2005).

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#6 Altbier (Novus Alt)

6.6 lb Briess Golden Light Liquid Malt Extract
1 lb Coopers Plain Light Dry Malt Extract
1 lb Caramunich Malt (60L)
1 lb Caravienne Malt
1 oz Perle Hops (30 min)
1 oz Tettnanger Hops (30 min)
1 oz Tettnanger Hops (2 min)
1 tsp Gypsum
1 tsp Irish Moss (15 min)
2 pkts Nottingham dry yeast

- Steep crushed grains in 1.5 gallon 155F water for 30 minutes.

- Remove grains, "sparge" them to 5.5 gallons of wort.

- Add malt extracts, bring to a boil, and add gypsum.

- Add 1 oz each Perle and Tettnanger hops (30 minutes to go).

- At 15-minute mark, add Irish moss (15 minutes to go).

- At 28-minute mark, add 1 oz Tettnanger hops (2 minutes to go).

- Force cool, pitch yeast.

- Ferment at room temp (~65F) 1 week, then rack to secondary.

- Ferment in secondary at cool temperature (~50F) 2 weeks.

- Keg, force carbonate to 2.5 volumes CO2.

Notes:

- Brewed 20 June 2005. OG: 1.060
- Racked 24 June 2005. SG: 1.012.
Placed in chest freezer, start temp 55F, dropping ~2F per day.
- Racked to conditioning keg 2 July. FG: 1.010
- Racked to serving keg, 11 July.
- Force carbonating @34F w/9 PSI.
- Tapped 10 August.
A touch less bitter than I might have hoped, but receiving high praise from all tasters.

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#7 Continental Pseudo-Pilsner

3.3 lb Munton & Fison's Light Liquid Malt Extract
2 lb Plain Light Dry Malt Extract
1 lb Carapils Malt
1 oz Perle Hop pellets (6.6% AA)(50 min)
1 oz Saaz Hop pellets (5% AA)(5 min)
1 pkt Nottingham dry yeast

- Steep crushed grains in 2 gallons water. Gradually heat water to 168F.

- Remove grains. Bring wort to rolling boil.

- Add malt extracts (off heat), return to boil. (60 minute total boil)

- Add Perle hops after 10 minutes (50 minutes to go).

- Add Saaz hops after 55 minutes (5 minutes to go).

- Rack to fermenter with cold water to 5 gallons..

- When wort reaches pitchable temperature, pitch yeast.

Notes:

- Brewed 2 July 2005. OG: not taken.
- Bottled 11 July 2005. (Primed with 3/4 cup corn sugar)
- Tried August 2005 (at Pennsic XXXIV). There's a truly bad off-flavor here. Tastes somewhat like hose-water. Must have been bad water coming through the local supply on brew-day (odd, because I did batch #8 on the same day, and it didn't have this problem). Will have to try this again some time, with more control over the water quality.

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#8 Harrison's Wife's Ale

10 lb 2 oz British Pale Malt
1 lb Flaked Wheat
1/2 lb Flaked Oats
1 oz Fuggle Hops (5.2% AA)
1 oz Kent Golding Hops (5.9% AA)
1 vial WLP007 Dry English Ale
1 vial WLP013 London Ale

- For full redaction of this historical recipe, go here.

- On cookie sheets, spread 5 lbs grain. Bake in oven at 350F for 15 minutes. Remove half of grains, bake remaining another 5 minutes.

- Strike crushed grains with 2.75 gallons boiling water. Allow mash to rest 1 hour.

- Sparge with off-boil water to a wort volume of 7 gallons.

- Boil wort 60 minutes. Add all hops at start of boil.

- Cool wort, pitch yeast.

Notes:

- Brewed 2 July 2005. OG: 1.046
- Racked to serving keg, 11 July.
- Force carbonating @32F w/9 PSI.
- Tapped 10 August.
Lighter color than I had anticipated. Smooth, very drinkable. Extremely foam-prone, no matter the serving pressure. Possible side-effect of the oats?

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#9 American Cream Ale (Mad Cow Cream Ale)

3.3 lb Munton's Light Liquid Malt Extract
2 lb Plain Light Dry Malt Extract
1.5 oz Hallertau Hop pellets (3.5%AA)(60 min)
.5 oz Hallertau Hop pellets (3.5%AA)(5 min)
1 pkt Nottingham dry yeast

- Bring 2 gallons water to a boil. Remove from heat, stir in extracts.

- Return to rolling boil. Add 1.5 oz Hallertau hop pellets. (60 minutes to go)

- After 55 minutes, add .5 oz Hallertau hop pellets (5 minutes to go)

- Remove from heat, top with cold water to 5 gallons, rack to fermenter.

- When wort reaches appropriate temperature, pitch yeast.

Notes:

- Brewed 4 July 2005.
- Bottled with 3/4 cup priming sugar 20 July 2005.
- Tasted August 2005 at Pennsic XXXIV.
A thoroughly enjoyable, light brew. Will probably try it with some other adjuncts (corn?) next time.
- Tasted September 2005 at Lochmere Baronial Investiture. A little age has done nothing but good. It has smoothed out somewhat. Will have to try to track down an all-grain version and make this a summer staple.

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#10 Russian Red Ale

7.9 lb Pale 2-row malt
1 lb Melanoidin malt
1 lb Crystal 120L malt
8.75 oz Briess Special Roast malt
2 lb Rye malt
1 oz Centennial Hops (10.1%AA)(45 min)
2 oz Willamette Hops (4.9%AA)(5 min)
1 oz Saaz Hops (3.4% AA)(flameout)
1 vial WLP001 California Ale yeast

- Protein rest: 15 minutes @120F

- Saccharification rest: 1 hour @158F

- Sparge with 178F water to 6 gallons.

- Bring wort to rolling boil. Add 1 oz Centennial hops. (Total boil: 45 min.)

- After 40 minutes, add 2 oz Willamette hops (5 minutes to go).

- At flameout, add 1 oz Saaz hops. Allow to steep ~10 minutes.

- Cool wort, top to 5 gallons (if necessary), and pitch yeast.

Notes:

- Brewed 4 July 2005. I intended a 2-step infusion mash, but my thermometer was acting up. A decoction mash was used, instead.
- Kegged 20 July 2005. Force carbonating at 34F with 9 PSI. SG: 1.008
- 21 July, raised temp to 45F, 15 PSI.
- Tapped 17 August 2005 at Pennsic XXXIV.
Spicy rye notes detectable in aroma. First taste - yummy!
Next time - 8.5 lbs pale malt, 1.5 lbs melanoidin. Perhaps up the rye, too--maybe 3 lbs.
This is a definite keeper!

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#11 India Pale Ale

6.6 lb Cooper's Light Liquid Malt Extract
1 lb Light Dry Malt Extract
1 lb Crystal 20L malt
1/2 lb Biscuit malt
2 oz Kent Goldings Hop pellets (5.5%AA)(45 min)
1 oz Fuggles Hop pellets (4.5%AA)(1 min)
1 tsp Gypsum
1 vial WLP004 British Ale yeast

- Steep grains in 2 gallons 150F water. After 30 minutes, remove grains.

- Add extracts, mix to dissolve. Bring wort to rolling boil.

- Add gypsum, Goldings hops. 45 minutes to go.

- At 44 minute mark (1 minute to go), add Fuggles hops.

- Remove wort from heat. Top with cold water to 5 gallons. Cool as quickly as possible to under 80F.

- Pitch yeast.

Notes:

- Brewed 1 October 2005. SG: 1.049
- Racked to secondary: 7 October 2005.
- Primed and bottled 16 December 2005.
- 4 January, Elphinstone's notes: "Heavier than I expected, and doesn't seem that hoppy."

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#12 Otter-on-the-Floor Mild Ale

7 lb Maris Otter malt
3/4 lb Crystal 60L malt
1/2 lb Wheat malt
1/2 lb Caramunich malt
2 oz Chocolate malt
1 oz Fuggles Hops (5.4%AA)(90 min)
1 oz Fuggles Hops (5.4%AA)(5 min)
1 vial WLP002 English Ale yeast

- Single infusion mash, 155F for 75 minutes.

- Sparge with 175F water to 7 gallons.

- Bring wort to a boil; add 1 oz hops. (Total boil time: 90 minutes)

- After 85 minutes, add remaining hops. (5 minutes to go)

- After 5 minutes (90 minutes total), remove from heat.

- Force cool; pitch 1 gallon starter of yeast.

- Boil second runnings from grains (~2 gallons), reserve to top up beer when racking.

Notes:

- Brewed 1 October 2005. SG: 1.052
- Racked 7 October. SG: 1.012. Topped with ~1/2 gallon of small beer.
Note to self: Careful with hopping small beer.
- Kegged 20 October. Force carbonating at 40F with 7 PSI.
- Removed from chill-chest on 26 October. Continuing carbonation at 65F, 17 PSI.
- Tapped 30 October. Decent; a bit harsh yet (probaby from the Cascades in the small beer, some may be from the Chocolate malt)--a week or so will probably do wonders.
- 5 November: The hops are mellowing nicely. This is turning into a lovely ale!

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#13 Lucky Black Dog Stout

3.3 lb Briess Golden Liquid Malt Extract
2 lb Munton's Amber Dry Malt Extract
3/4 lb Roasted Barley
1/4 lb Crystal 60L Malt
1/4 lb Flaked Barley
3 oz Acidulated Malt
1 oz Perle Hops (5.8%AA)(60 min)
1 oz E.K. Goldings Hops (6.6%AA)(60 min)
1 tsp Irish Moss
1 vial WLP004 Irish Ale yeast

- Steep crushed grains in 2 gallons 150F water for 20 minutes.

- Strain liquid into brewpot. Sparge grains with 1 gallon 150F water.

- Top brewpot to 3 gallons, bring to a boil.

- Remove from heat. Add extracts, stirring to dissolve; return to rolling boil.

- Add all hops. After 45 minutes, add Irish Moss.

- After 1 hour total boil, remove from heat. Strain out hops.

- Add cold water to 5 gallons. Rack to fermenter. When wort reaches pitchable temperature, pitch yeast.

- Primary 4-5 days. Secondary ~2 weeks. Prime with 1.25 cup DME and bottle/keg.

Notes:

- Brewed 5 November 2005. OG: not taken; predicted 1.051.
- Racked to secondary on 9 November 2005. Some thoughts for next time:
   :Use a "cleaner" yeast. Maybe East Coast Ale? California Ale?
   :Use a bit more roast barley--I like my stouts black.
   :Use more acidulated malt--I'm not sure the 3oz had a noticeable effect.
   :Perhaps add some rye and/or melanoidin.
   :Stick with all Goldings (or all Fuggles) hops.
- Racked to keg, 21 November 2005, carbonating. FG: about 1.015. I'm still thinking a cleaner yeast would be beneficial; there's a bit of "banana" to this. I should have put this in the chill-chest for temp control during primary. A touch more roast barley, a tad more flaked barley, and a touch of rye. Yum...
- Tapped 27 November 2005. A little "banana" left still; color is good, but could be darker; lacks a little in body. Maybe some oatmeal next time? Also, a bit on the sweet side--definitely change the yeast. All in all, though, can't complain.
- Tasting notes, 3 December: Yep; this needs to be darker. It's also thin. I'm thinking a dash of oatmeal, maybe some melanoidin, and a touch more roast barley and some black patent.

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#14 Russian Red Ale, mark 2

8.5 lb Pale 2-row Male
3 lb Rye Malt
1 lb Melanoidin Malt
1 lb Crystal 120L Malt
1 oz Centennial Hops (9.6%AA)(30 min)
2 oz Willamette Hops (4.4%AA)(5 min)
1 oz Saaz Hops (4.3%AA)(steep 10 min)
1 vial WLP002 California Ale yeast (1/2 gallon starter)

- Strike crushed grains to 3 gallons 165F water (target temp 155F) for 60 minutes.

- Sparge grains with 175F water to 6.5 gallons wort.

- Bring to a boil. Add Centennial hops.

- After 25 minutes, add Willamette hops (5 minutes to go).

- After 30 minutes total boil, remove from heat and add Saaz hops.

- After 10 minutes, strain out hops and allow wort to cool..

- Rack to fermenter. When wort reaches pitchable temperature, pitch yeast starter.

- Primary 4-5 days. Secondary ~4 weeks.

Notes:

- Brewed 3 December 2005. OG: not taken; predicted 1.055. I meant to use Irish Moss in the boil, but forgot; I'll have to hit it with some Polyclar when I rack.
- Racked to secondary (with Polyclar) 9 December 2005.
- Kegged 4 January 2006. SG: 1.010. Pressurizing with 15 PSI at basement temp (~60F).
- Tapped 13 January 2006. I need to hit this with a bit more pressure; I think next time I'll bump the base malt back down to 8#, maybe add another 1/4# of Melanoidin, and possibly bring back the roast malt... Still, nice and tasty, with good, strong hop notes. Seems to lack a little backbone, but that may improve with a touch more age (or with more Melanoidin, next time).

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