2006 Brews

Brews are numbered sequentially from the first Lochmere Brewers batch.  For the brews from 2004-2005, click here.  For 2007 brews, click here.  For 2008, click here.

#15  Catfish Ale (All-grain)

#31  Gormr's Summer Wit Mk2 (All-grain)

#16  Pilsener No.2 (All-grain)

#32  Sleep, Drunken Bacchus Barleywine (All-grain)

#17  Munich Helles (Extract w/grains)

#33  Rauchbier (All-grain)

#18  Munich Amber (All-grain)

#34  Mitternacht Schwarzbier (All-grain)

#19  Munich Helles Mk2 (Extract w/grains)

#35  Einbecker Dunkels Bock (All-grain)

#20  Gormr's Cherry Stout (Extract w/grains)

#36  Ditzy Blonde Ale (All-grain)

#21  Gruit Ale (All-grain, hopless)

#37  Bourbon Vanilla Porter (All-grain)

#22  Malt Vinegar (All-grain experiment)

#38  Gormr's Cherry Stout Mk2 (All-grain)

#23  Sam McAdams (All-grain)

#39  Kitchen Sink Ale (All-grain)

#24  Framboozled (All-grain experiment)

#40  Gormr's V-B-Imperial Porter (All-grain)

#25  Quick Mild (All-grain experiment)

#41  Jamil's Marzen (All-grain)

#26  Munich Helles Mk3 (Extract w/grains)

#42  Munich Helles Mk4 (All-grain)

#27  Gormr's Summer Wit (All-grain)

#28  Maple Surprise (Acermead)

#29  House Party Belgian Wit (All-grain)

#30  Russian Red Ale Mk3 (All-grain)

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#15 Catfish Ale

8.75 lb Munton's Mild Malt 2 lb Crystal 60L Malt .25 lb Cara-Pils Malt 1 oz Goldings Hop Pellets (?%AA)(60 min) 1 oz Goldings Hop Pellets (?%AA)(30 min) 1 oz Goldings Hop Pellets (?%AA)(5 min) 1/4 Tsp Irish Moss (10 min) 1 pkt Nottingham Ale yeast

Brewhouse efficiency:  66%

- Strike crushed grains to 11 Qts 170F water (target temp 150F) for 60 minutes.

- Sparge grains with 170F water to 6 gallons wort.

- Bring to a boil.  Add 60-minute hops.

- After 30 minutes, add 30-minute hops.

- After 50 minutes total boil, add Irish Moss. (10 minutes to go)

- After 55 minutes total boil, add 5-minute hops.

- After 1 hour total boil, cool wort.  When wort is below 80F, pitch yeast.

- Primary 1 week.  Secondary 3 weeks.

Notes:

- Brewed 7 January 2006.  OG: 1.053. - Racked 14 January 2006.  SG: 1.010.  My gravity sample tasted a bit light-bodied and, well, "weak."  We'll see what this does by the time I go to keg it. - Racked to keg 29 January.  Tastes a little better, but not great.  Under pressure, and will see what it tastes like from the tap in a week or two.

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#16  Pilsener No. 2

8 lb Pilsener Malt .25 lb Acid Malt .5 oz Saaz Hops (4%AA)(75 min) 1 oz Saaz Hops (60 min) 1.25 oz Saaz Hops (20 min) 1 oz Saaz Hops (2 min) 1/4 Tsp Irish Moss (15 min) 1 capsule Servomyces (15 min) 1 qt WLP800 starter

Brewhouse efficiency:  64%

- Strike crushed grains to 8 Qts 140F water (target temp 133F) for 30 minutes.

- Add 4 qts boiling water (target temp 155F) for 60 minutes.

- Sparge with 170F water to 6 gallons.

- Bring to a boil, add 75-minute hops.

- After 15 minutes, add 60-minute hops. (60 minutes to go)

- After 40 minutes, add 20-minute hops. (20 minutes to go)

- After 5 minutes, add Irish Moss and Servomyces.  (15 minutes to go)

- After 13 minutes, add 2-minute hops.  (2 minutes to go)

- After 75 minutes total boil, remove from heat.  Force cool; rack to fermenter and pitch yeast.

- Primary 1 week at 55F; secondary/lager 3-6 weeks at 35F-45F.

Notes:

- Brewed 21 January 2006.  OG: 1.039.  The color looks good, but I had hoped for a somewhat higher gravity.  I suppose I'll have to chalk this up to inexperience, and work on my efficiency. - Racked to secondary 29 January 2006.  SG: 1.012.  Color is good, smell is OK, with a bit of diacetyl, and gravity sample tasted a little of diacetyl.  Will let this go at room temp for a couple of days. - Ended diacetyl rest 1 February, moved back to lagering fridge.  Clearing nicely, and the smell is much improved.  Lowering the temp, little by little. - Kegged 12 February.  Smell is good, color is "screamin' yellow."  Body is a bit light--maybe some Munich or Vienna malt next time, or rest at a lower temp.  - Tapped 11 March.  Clear, crisp--very nice.  Body is OK, but it's a bit on the bitter side--it needs some more malt "oomph."  I'll have to try this again without the acid malt...

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#17  Munich Helles

(Kit from Annapolis Homebrew) 1# specialty grains 6.5# Light liquid malt extract 1 oz hop pellets (Hallertau?) (60 min) .25 oz hop pellets (Hallertau?) (10 min) 1/4 Tsp Irish Moss (15 min) 1 capsule Servomyces (15 min) Wyeast Pilsen Lager smack-pack

- Steep grains in 3 gallons of 155F water for 30 minutes.

- Remove grains, add extract, bring wort to boil.

- At rolling boil, add 60-minute hops.

- After 45 minutes add Irish Moss, Servomyces. (15 minutes to go)

- After 5 minutes, add 10-minute hops. (10 minutes to go)

- After 60 minutes total boil, remove from heat.

- Allow wort to cool below 90F, top to 5 gallons, pitch yeast.

Notes:

- Brewed 21 January 2006.  OG: 1.046. - Racked to secondary 2 February.  Described as "darker than I expected."  (Probably due to use of extract, less-than-full-volume boil). - Bottled 23 February 2006.  SG: 1.010.  Lovely color (light amber), nice flavor and aroma.  This will be nice to drink.

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#18  Munich Amber Lager

6 lbs Munich Malt 2 lbs Pilsener Malt 1 lb Crystal 20L Malt 1 lb Cara-Pils Malt 1 lb Flaked Rye .5 oz Hallertauer (4.8%AA) (60 min) 1 oz Hallertauer (4.8%AA) (30 min) 1/4 Tsp Irish Moss (15 min) 1 capsule Servomyces (15 min) .5 oz Hallertauer (4.8%AA) (2 min) WLP-810 San Francisco Lager Yeast

- Single-temp infusion mash; strike with 11 qts of 175F water; hold 155F for 1 hour.

- Sparge with 170F water to 6.5 gallons wort.  Bring to a rolling boil.

- Hop per the above schedule, adding Irish Moss and Servomyces with 15 minutes to go.

- Force chill wort, then rack off of cold break.

- Top off wort to 5 gallons, if necessary, then pitch yeast.

- Ferment 1 week at 65F, then secondary 4-5 weeks at 45-55F.

Notes:

- Brewed 5 February 2006.  Predicted SG: 1.055.  Having issues with hydrometer; will likely pick up a refractometer before next batch. - After 26 hours, only lackluster sign of fermentation--but I didn't do a starter, this time.  Let that be a lesson... - Racked to secondary 12 February.  SG: 1.012.  Fermentation did finally kick off, albeit rather calmly (lager-like), complete with sulfur notes.  This one will do well to lager a bit, mellow the flavor out. - Kegged 16 March.  SG ~1.008.  Force-carbing at 12PSI, 52 degrees F.  Very nice color, and malty.  If I brew this for me next time, it'll need more hops. - Tapped (accidentally) 22 April.  See notes for Gruit Ale. - 4 May:  Body lacks a bit, but it's still a tasty beer.  Right up my wife's alley.  I'd still hop it up a bit more for myself; maybe some melanoidin next time?

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#19  Munich Helles Mk2

1 can (3.75#) Bierkeller Pale Liquid Malt Extract 2 lbs Extra Light Dry Malt Extract 6 oz Crystal 20L Malt 1.75 oz Hallertauer plugs (3.5%AA) (30 min) 0.25 oz Hallertauer plugs (3.5%AA) (5 min) Wyeast 2007 Pilsner Yeast

- Steep crystal malt in 2 gallons water, and heat to a boil.

- As the water reaches a boil, remove the grains, and add the extracts, stirring to prevent scorching.

- At rolling boil, add the 30-minute hops.

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

- After 30 minute total boil, remove from heat, and top to 5.5 gallons with cold water.

- When cool to below 80F, pitch yeast.

Notes:

- Brewed 23 February 2006.  SG: 1.040. - Racked to secondary 7 March 2006. - Dumped 7 April 2006 due to infection (hairy mold patches).

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#20  Gorn's Cherry Stout

2 cans John Bull Dark Liquid Malt Extract 1 lbs Dark Dry Malt Extract 1 lb Crystal 60L Malt 1/2 lb Roasted Barley 1/2 lb Black Patent Malt 1.5 oz Northern Brewer hops (7%AA) (60 min) 0.5 oz Willamette hops (steep) 4 tsp Gypsum 2 cans Oregon Cherry Puree (6lbs total) 1 packet US-56 dry ale yeast

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

- Remove grains, add extracts and gypsum.  Bring to a boil.

- At rolling boil, add the 60-minute hops in hop bag.

- After 60 minutes, remove from heat, remove and strain boiling hops.  Add cherry puree.

- Let wort cool to ~130F, then add wort and finishing hops to 2 gallons cold water in fermenter.

- Top with cold water to 5 gallons, then pitch rehydrated yeast.

Notes:

- Brewed 11 March 2006.

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#21 Gruit Ale

8.5 lbs Mild Malt .75 lb Flaked Barley .5 lb Smoked Malt .5 lb Special-B Malt 1 lb Crystal 60L Malt 1 packet US-56 dry ale yeast 2 oz Gruit Mix

Gruit Mix: 2 oz Lemon Balm 1 oz Stick Cinnamon 1 oz Pepperment 3 oz Yarrow Flower 4 oz Elderflower 4 oz Fennel Seed 2 oz Rosemary 1 oz Sweet Orange Peel 1/4 oz Juniper Berries 1/4 oz Coriander Seed 1 oz Cloves

- Bag 2 oz of Gruit Mix, place in 1/2 gallon water.  Bring to a boil, remove from heat, and allow to steep 1 hour.  Remove gruit and reserve liquid.

- Crush grains, mash for 30 minutes at 155F.  Sparge with 170F water to 6 gallons.

- Bring wort to rolling boil.  Boil approx. 1 hour, or until reduced to 5 gallons.

- Remove from heat, add gruit tea.  Force chill.

- Pitch yeast.  Ferment 1 week in primary, 2-3 weeks in secondary.

Notes:

- Brewed 11 March 2006.  OG: 1.048   May be a bit shy of 5 gallons, due to spillage when cooling.  Gruit tea was surprisingly dark.  Aroma mostly of peppermint.  OG would have been higher with a longer mash. - Notes, 13 March.  Strong fermentation; the aroma changes just about every time I sniff at the airlock.  Interesting... - Racked 16 March.  Refractometer reads 7.2' Brix.  Flavor is unusual.  Will probably decrease the Peppermint in the next Gruit mix.  We'll see... - Kegged 27 March, with 1/3 cup corn sugar.  SG: 1.008.  Aroma and flavor are both coming around.  This will be interesting. - Tapped 22 April.  Somewhat light in body, but clear and flavorful.  Not bad.  Next time, add some Melanoidin; maybe use the gruit as a "dry hop"? - 24 April:  Much improved with a pinch of salt in a glassful. - 4 May:  Stop the presses.  The above notes (22 and 24 April) apply to the Munich Amber.  That's what I get for not labeling the kegs this time around... -  Tapped (for real!) 4 May 2006.  1st glass cloudy, as usual--a murky brown.  Odor is slightly off initially, but not bad.  Eventually, the herbal mix makes itself known.  First taste:  Zing! Tart.  Enough to make me wonder about a possible lacto infection.  (I'll have to rig the tap for cleansing, instead of going straight to the next brew...)  Still, good for summertime on-the-patio grilling after mowing the lawn, I should think.  Next time, drink this younger.

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#22  Malt Vinegar

1.5 gallons Second Runnings from Gruit Ale Mash 1 packet Nottingham Dry Ale Yeast

- Let wort cool to pitchable temperature.

- Pitch yeast.  Allow to ferment out.

- After completion of fermentation, rack to secondary, leaving wort open to air.  Splash vigorously while racking.

- Allow to sour to taste (should take approximately 3 weeks).  Bottling and pasteurization optional.

Notes:

- Brewed 11 March 2006.  I had the extra sweet wort, and figured, "why not?" - Dumped 15 April due to infection.  Another try at this will be made, a bit more methodically--using fully-fermented beer and a "Mother" starter.

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#23 Sam McAdams

9 lbs Pilsener Malt 5/8 lb Crystal 60L Malt 2 oz Tettnanger Hops (90 min) .5 oz Hallertauer Hops (15 min) 1 tsp Irish Moss (15 min) .5 oz Tettnanger Hops (2 min) 2 vials WLP-001 California Ale Yeast .25 oz Hallertauer Hops (dry hop)

- Mash in with 9 quarts of 130F water.  Hold target mash temp of 122F for 30 minutes.

- Infuse with 2 quarts boiling water.  Hold target temp of 150F for 1 hour.

- Sparge to 7 gallons wort, bring to a rolling boil.

- Boil 90 minutes, hopping per schedule.

- Force cool wort, pitch yeast.

- Ferment in primary for 1 week; secondary (on dry hops) about 2 weeks.  Keg and carb.

Notes:

- Brewed 22 April 2006.  OG: 1.050 (about 69% efficiency) - Racked onto dry hops 27 April 2006. - Bottled 7 May 2006.  Shy of 1-1/4 cups DME for priming. - Tasted 12 May:  Needs another week to mellow, maybe more.  Under the "young beer" taste, it's a good brew. - 23 June:  Brought a case to an office party.  Unanimously voted "good."  All gone...

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#24 Framboozled

4.5 lbs Pilsener Malt, plus .5 lb 1.5 lb Wheat Malt .5 lb Flaked Wheat .5 lb Honey Malt 2 oz Smoked Malt 1 lb Rice Hulls 2 cans Oregon Raspberry Puree (6 lbs 2 oz total) 2 oz stale Saaz hops (90 minutes) 1 tsp Irish Moss 5 lbs Lactose 1 packet Safale S-56 yeast 1 packet Nottingham yeast

- Mash grains at 150F for 90 minutes.  Sparge to 7 gallons.

- Allow wort to cool to ~120F, then add 1/2 lb crushed, unmashed grains.  Allow to sit overnight (12-18 hours).

- Strain grains out, then bring to a boil.  Boil 90 minutes total, hopping as indicated.

- Force cool wort, then pitch rehydrated yeast.

- Ferment in primary 1 week, then rack to secondary on fruit puree.  Secondary ~3 weeks.

- Add lactose (up to 5 lbs) to taste, then bottle/keg.

Notes:

- Brewing began 22 April 2006.  Souring process went 15 hours.  I'm not really happy with the "sour" part of this--I was hoping for something a bit more tart.  Next time, I'll do a longer, separate "sour mash," or use a lactobacillus culture.  - I added 2.5 lbs light dry extract to the boil.  Next time, use more base malt (7-8 lbs).  OG: 1.057 (about 61% efficiency). - Racked onto fruit puree 27 April 2006. - Racked 9 May onto 1 lb Lactose.  Sample smells great, tastes good--needs age. - 18 June: Dissolved 2 lb Lactose, .75 cup corn sugar in ~2 qts water.  Racked onto sugars, then bottled.  SG: 1.022 (~7% v/v). - Tasted 1 July.  A bit light-bodied, but fruity, effervescent, and clear (!).  Next time, add malto-dextrin, maybe more raspberries?  Still, all I could do was giggle while drinking it.  A success!

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#25 Quick Mild

6.125 lbs Pilsener Malt 1 lb Honey Malt .5 lb Crystal 30L .25 lb Chocolate Malt 1 oz Goldings hops (4.3%)(60 minutes) 1 oz Goldings hops (1 minute) 1 tsp Irish Moss 2 packets Nottingham yeast

- Mash grains at 155F for 60 minutes (strike water: 2 gallons @172F).  Sparge to 7 gallons.

- Bring to rolling boil; boil 1 hour, hopping per schedule.

- Force cool wort, then pitch rehydrated yeast.

- Ferment in primary 4 days, then keg.  Force carb 2 1.5 volumes.  Serve after 1 week total.

Notes:

- Brewed 13 May 2006.  OG 1.044 (76% efficiency) - Kegged 16 May 2006.  Tastes malty (makes sense--it's not done fermenting yet!). - Tapped 20 May 2006.  Shaken, so it's a bit yeasty; the over-maltiness is mostly gone.  Not hoppy enough for my taste, but OK for style. - Inaugural brew for the Barley-Shears Alehouse! - 25 May notes:  Still not hoppy enough for me, but the wife likes it.  Deep, deep red color; nice & nutty.  Good woodsy notes from the goldings.  Worth tweaking again--cut the chocolate malt, bump to .75 or 1 lb of Crystal.

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#26  Munich Helles Mk2

1 can (3.75#) Bierkeller Pale Liquid Malt Extract 2 lbs Extra Light Dry Malt Extract 8 oz Crystal 20L 1.75 oz Hallertauer (30 minutes) .25 oz Hallertauer (5 minutes) Irish Moss (15 minutes) Wyeast 1056 Smack-pack

- Steep Crystal Malt in 2 gallons water.  Bring to boil.

- At boil, remove grains, add extracts.  Return to boil.

- Boil 30 minutes total, hopping per schedule.

- Force cool wort, then pitch yeast.

Notes:

- Brewed 13 May 2006.  OG: 1.046 - Bottled 30 June 2006.  FG:

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#27 Gormr's Summer Wit

3.65 lbs Pils Malt 3.65 lbs Wheat Malt 1 lb Clover Honey .5 lbs Munich Malt .5 lbs Carapils Malt 1 oz Tettnanger Pellets (35 minutes) 1 oz Tettnanger Pellets (flameout) 1 oz Crushed Coriander Seed (15 minutes) 1 oz Bitter Orange Peel (15 minutes) Irish Moss (15 minutes) 1 vial White Labs Belgian Wit WLP-400

- Mash grains at 155F for 1 hour (2 gallons 172F strike water).  Sparge to 7 gallons.

- Bring to boil (35 minute total), hopping/spicing per schedule.

- Allow to cool overnight; pitch yeast.

Notes:

- Brewed 13 May 2006.  OG: ~1.052. - Due to emergency room visit (Gormr's cut leg), wort sat in brewpot ~3 hours prior to racking to primary. - Tasted 10 June 2006.  Good!  A bit heavy on the bitter orange--gives it something of a grapefruit-bitter "orangeness."  All the same, very tasty!

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#28  Maple Surprise Acermead

1 gallon (12#) Maple varietal Honey 64 oz (4#) Maple Syrup 2 packets Red Star Cotes des Blancs 1 packet Lallemand EC-1118

- Dissolve honey, syrup in 2 gallons warm water.

- Rack to primary; top to 5 gallons with cold water.

- Pitch yeast.

Notes:

- Brewed 13 May 2006.  OG: 1.126. - 27 October 2007: fermented out to utter dryness.  Racked, added 4 lbs Corn Sugar.  A little additional fermentation; if further sweetness needed, I'll use maple syrup.

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#29  House Party Belgian Wit

5 lbs Pale 2-row 2.75 lbs White Wheat 1 lb Flaked Oats 1 oz Hallertauer hops (4.8%)(75 minutes) .25 oz Saaz hops (3.4%)(30 minutes) .5 oz Bitter Orange Peel (5 minutes) 1.25 oz Crushed Coriander (5 minutes) 1 vial WLP-400 Belgian Wit

- Mash in with 2 gallons 115F water.  Hold 107F for 20 minutes.

- Add 1.5 gallons boiling water.  Hold 122F for 25 minutes.

- Add 5.5 gallons boiling water.  Hold 157F for 60 minutes.

- Sparge to 8 gallons.

- Boil 75 minutes, hopping/spicing per schedule.

- Chill wort, pitch yeast.  Primary ~7 days.  Secondary ~5 days.  Keg, age ~7 days.

Notes:

- Brewed 27 May 2006.  1st use of new mash tun, new kettle.  SG: 1.049.  76% efficiency. - Racked 2 June 2006.  Tastes yummy! Nice orange and coriander, with wheat undertones. - Kegged 8 June 2006.  Good.  In-your-face orange, which I'd like to see mellow some.  It's got 2 weeks to do so...

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#30  Russian Red Ale, Mk3

8 lbs Pale 2-row 2 lbs Rye Malt 1 lb Melanoidin .5 lb Crystal 120L .5 lb Crystal 40L .5 lb Special Roast Malt 1 oz Centennial hops (10.7%)(45 minutes) 2 oz Willamette hops (4.4%)(5 minutes) 1 oz Saaz hops (3.4%) (flameout) 1 tsp Irish Moss (15 minutes) 1 capsule Servomyces (15 minutes) 1 vial WLP-001 California Ale

- Mash in with 12.5 quarts 130F water.  Hold 120F for 15 minutes.

- Add 11 quarts boiling water.  Hold 158F for 60 minutes.

- Sparge to 7 gallons

- Boil 1 hour, hopping per schedule.  Chill wort, pitch yeast.

- Primary 8 days; secondary 2 weeks.  Keg-condition as long as you can stand it (~3 mos.).

Notes:

- Brewed 10 June 2006.  1st use of new brewstand.  SG: 1.062.  72% efficiency. - Racked 18 June 2006.

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#31  Gormr's Summer Wit, Mk2

3.75 lbs Belgian Pale Malt 3.75 lbs White Wheat Malt 1 lb Clover Honey .5 lb Munich Malt .5 lb Cara-Pils Malt 1 oz Tettnang hops (35 minutes) 1 oz Hallertauer hops (flameout) .5 oz Bitter Orange Peel (flameout) .5 oz Coriander Seed (flameout) 1 vial WLP-400 Belgian Wit Ale

- Mash in with 8.5 quarts 112F water.  Hold 107F for 30 minutes.

- Add 2 quarts boiling water.  Hold 122F for 25 minutes.

- Add 8 quarts boiling water.  Hold 157F for 1 hour.  Sparge to 7 gallons

- Boil 45 minutes, hopping/spicing per schedule.  Let spices steep 15 minutes.

- Chill wort, pitch yeast.

Notes:

- Brewed 10 June 2006.  SG not taken; 1.056 predicted.

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#32  Sleep, Drunken Bacchus Barleywine

11 lbs Pale 2-row Malt 0.5 lb Crystal 40L 1/2 tsp Calcium Chloride (beginning of boil) 1 oz Bramling Cross Hop Pellets (5%AA)(90 min) .5 oz Challenger Hop Pellets (7.5%AA)(90 min) 1 oz Fuggle Leaf Hops (5.8%AA)(15 min) 1 tsp Irish Moss (15 min) 1 oz Kent Golding Leaf Hops (6.5%AA)(2 minutes) 1 oz Kent Golding Hop Pellets (dry hop in secondary) 2 pkts Nottingham Yeast

- Mash in with 13 quarts 162F water.  Hold 150F for 90 minutes.

- Add 7 quarts boiling water.  Hold 168F for 10 minutes.

- Sparge to 5 gallons

- Boil 90 minutes, hopping per schedule.  Target volume = 3 gallons.

- Chill wort, pitch yeast.

Notes:

- Brewed 1 July 2006.  SG 1.073 (62% efficiency). - 8 July 2006.  Racked to secondary. - 23 July 2006.  Racked to tertiary. - 4 August - Apparent mother-of-vinegar layer on top.  Grr!  Time to boil all of the equipment... - 19 August - Due to laziness, it wasn't dumped.  Turns out the "mother" layer was just dry-hops.  It's OK, if a bit bitter--a little aging, and it'll be fine.  I'll rack it probably tomorrow.  At this point, I'd rate it a Strong Ale, if not a Barleywine.

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#33  Holy Smokes! Rauchbier

7 lbs Pale 2-row Malt 3 lbs Smoked Malt 1/2 lb Caramunich Malt 1.5 oz Hallertauer Hops (4.5%AA)(60 min) 1 tsp Irish Moss (15 min) 1 vial WLP-810 San Francisco Lager

- Mash in with 9.5 quarts 170F water.  Hold 153F for 60 minutes.

- Add 5 quarts boiling water.  Hold 170F for 10 minutes.

- Sparge to 6.5 gallons

- Boil 60 minutes, hopping per schedule.

- Chill wort, pitch yeast.

Notes:

- Brewed 1 July 2006.  SG 1.054 (71% efficiency). - 8 July 2006.  Racked to Secondary. - 23 July 2006.  Kegged with some Sparkolloid.  SG: 1.010, ~5.8% a/v).  A disproportionate amount of the smoked malt may have been peat-smoked.  I'll have to do my own smoking from now on.  Otherwise, a basically clean beer. - 19 August.  Drinkable, and deceptively strong.  Still too peaty, but not bad.  Next time, definitely  homemade smoked malt.

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#34  Mitternacht Schwarzbier

4.5 lbs Pale 2-row Malt 4.5 lbs Vienna Malt 1 lb Munich Malt 1/2 lb Crystal 80L 1/2 lb Black Malt 1 oz Northern Brewer Hops (9.5%AA)(60 min) 1 oz Hallertauer Hops (4.6%AA)(10 min) 1 tsp Irish Moss (10 min) 1 vial WLP-810 San Francisco Lager (starter)

- Mash in with 11 quarts 130F water.  Hold 122F for 15 minutes.

- Add 7 quarts boiling water.  Hold 153F for 60 minutes.

- Add 9 quarts boiling water.  Hold 170F for 10 minutes.

- Sparge to 6.5 gallons

- Boil 60 minutes, hopping per schedule.

- Chill wort, pitch yeast.

Notes:

- Brewed 3 July 2006.  SG 1.057 (72% efficiency).  In primary @ 52F (+/- 2F). - Began diacetyl rest 9 July (56F +/- 2F) - 11 July: Began lowering temp to 37F. - 16 July: Hit target temp (37F). - 18 July: Racked to keg.  SG: 1.018.  Roasty flavor from black malt.  Dry.  Lots of yeast in suspension.

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#35  Einbecker Dunkels Bock

9 lbs Pale 2-row Malt 3 lbs Wheat Malt 1 lb Crystal 60L 1/2 lb Black Malt 1/2 oz Northern Brewer Hops (9.5%AA)(90 min) 3/4 oz Target Pellet Hops (10%AA)(30 min) 1 tsp Irish Moss (10 min) 1/2 oz Hallertauer Hops (4% AA) (flameout/steep) 1 vial WLP-830 German Lager (starter)

- Mash in with 17 quarts 160F water.  Hold 149F for 60 minutes.

- Add 10 quarts boiling water.  Hold 170F for 10 minutes.

- Sparge to 7 gallons

- Boil 90 minutes, hopping per schedule.

- Chill wort, pitch yeast.

Notes:

- Brewed 3 July 2006.  SG 1.063 (70% efficiency).  In primary @ 52F (+/- 2F). - Started Diacetyl Rest 9 July (56F +/- 2F). - Temp adjusting with Schwarzbier (above). - Kegged 18 July.  SG: 1.020.  Very nice flavor, but with a hint of bite at the end, rather stout-like.  (Some lactic acid? Possibly an infection?  Or just my imagination?) - Began lagering on 18 July.  35F +/- 2F.

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#36  Ditzy Blonde Ale

8 lbs Pale 2-row Malt 1/2 lb Flaked Wheat 1/2 lb Crystal 40L 1 lb Vienna Malt 1 oz Crystal Hop Pellets (5.1%AA)(60 min) 1.25 oz Crystal Pellet Hops (5.1%AA)(20 min) 1.5 oz Saaz whole Hops (3.4%AA)(20 min) 1 tsp Irish Moss (10 min) .75 oz Crystal Hops (5.1% AA) (flameout/steep) 2 pkts Nottingham Dry Yeast

- Mash in with 10 quarts 130F water.  Hold 122F for 15 minutes.

- Add 6 quarts boiling water.  Hold 152F for 1 hour.

- Sparge to 6 gallons

- Boil 90 minutes, hopping per schedule.

- Chill wort, pitch yeast.

Notes:

- Brewed 19 August 2006.  SG 1.056 (78% efficiency). - Racked 26 August. - Kegged 2 September.  FG: 1.010 (4.75% ABV)   Crystal hops are a bit on the harsh, citrusy side, but I'm sure they'll mellow. - Tapped 9 September.  I'm still not completely thrilled with the hops, but Gormr & Elphinstone really like this.  A bit more time for me...

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#37  Bourbon Vanilla Porter

11 lbs Pale 2-row Malt 2-1/2 lbs Munich Malt 2 lbs Crystal 40L 1 lb Brown Malt .75 oz Magnum Hop Pellets (11%AA)(60 min) 1 oz E.K. Goldings Hops (6.5%AA)(10 min) 1 tsp Irish Moss (10 min) 2 pkts Nottingham Dry Yeast 2 Vanilla beans, halved & scraped (secondary) 300 ml Jim Beam Bourbon (keg)

- Mash in with 23 quarts 165F water.  Hold 155F for 1 hour.

- Sparge to 6-1/2 gallons.

- Boil 1 hour, hopping per schedule.

- Chill wort, pitch yeast.

- Add vanilla beans and scrapings to secondary.  Secondary ~11 days.

- Add bourbon when kegging.

Notes:

- Brewed 20 August 2006.  SG 1.075 (64% efficiency--I'm having mill issues). - Racked onto vanilla beans 26 August. (Wow! Vanilla beans!  Do these again!) - Racked to keg w/bourbon 6 September.

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#38  Gormr's Cherry Stout, Mk2 (Raspberry Stout, Mk1)

9 lbs Maris Otter Malt 1 lb Crystal 60L 1/2 lb Black Patent Malt 1/2 lb Roast Malt 1.5 oz Northern Brewer Hops (7%AA)(60 min) .5 oz Willamette Hops (5%AA)(dry hop/secondary) 1 vial WLP-001 California Ale

- Mash in with 13.75 quarts 166F water.  Hold 155F for 1 hour.

- Add 6.25 quarts boiling water.  Hold 170F for 10 minutes.

- Sparge to 6.5 gallons.

- Boil 1 hour, hopping per schedule.

- Chill wort, pitch yeast.

- Add dry hops and 10 lbs pitted cherries to secondary.

Notes:

- Brewed 27 August 2006.  SG 1.076 (84% efficiency--with Gormr's mill).

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#39  Kitchen Sink Ale

6 lbs Pale 2-row Malt 2.5 lbs Crystal 40L 2 lbs Honey Malt 1/2 lb Special Roast Malt .5 oz Cluster Hops (7%AA)(60 min) .75 oz Cluster Hops (7%AA)(15 min) .75 oz Cluster Hops (7%AA)(5 min) 2 pkts Nottingham dry yeast

- Mash in with 12 quarts 127F water.  Hold 122F for 30 minutes.

- Add 9 quarts boiling water.  Hold 155F for 1 hour.

- Add 5 quarts boiling water.  Hold 165F for 10 minutes.

- Sparge to 7 gallons.

- Boil 1 hour, hopping to schedule.

- Chill wort, pitch yeast.

Notes:

- Brewed 9 September 2006.  SG 1.062 (82% efficiency--with my new mill).

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#40   Vanilla Bourbon Imperial Porter (Gormr's Version)

11.5 lbs Pale 2-row Malt 1.5 lbs Brown Malt 2.5 lbs Munich Malt 1 lb Crystal 120L .5 lb Crystal 40L .5 lb Chocolate Malt .75 oz Magnum Pellet Hops (11%AA)(60 min) .75 oz E.K. Goldings Hops (6.5%AA)(10 min) 1 vial WLP-001 California Ale

- Mash in with 12.5 quarts 137F water.  Hold 125F for 30 minutes.

- Add 9 quarts boiling water.  Hold 155F for 1 hour.

- Add 5 quarts boiling water.  Hold 165F for 10 minutes.

- Sparge to 7 gallons.

- Boil 1 hour, hopping to schedule.

- Chill wort, pitch yeast.

Notes:

- Brewed 9 September 2006.  SG 1.099 (81% efficiency--with my new mill).

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#41   Jamil's Marzen/Oktoberfest

2.5 lbs Pilsner Malt 2 lbs Pale 2-row Malt 4.5 lbs Munich Malt .5 lb Caramunich .5 lb Carapils .75 oz Tettnanger Hops (4.5%AA)(90 min) .25 oz Saaz Hops (3.3%AA)(15 min) 1 vial WLP-820 Oktoberfest-Marzen Yeast

- Mash in with 13 quarts 169F water.  Hold 156F for 90 minutes.

- Add 5 quarts boiling water.  Hold 168F for 10 minutes.

- Sparge to 7 gallons.

- Boil 90 inutes, hopping per schedule.

- Chill wort, pitch yeast.

Notes:

- Brewed 7 October 2006.  SG 1.046 (62% efficiency--I'm thinking a protein rest is needed). - Racked 14 October.  Smells yummy! - Kegged 25 October.  Very biscuity--almost too much so! - Tapped 27 January 2007.  Good, but the finish is lacking.  Needs a touch more hop bite, and a little more body.

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#42   Munich Helles Mk4

9.75 lbs Pilsner Malt .5 lb Munich Malt .5 lb Melanoidin .4 oz Magnum Hop Pellets (11%AA)(60 min) 1 tsp Irish Moss 2 vials WLP-838 Southern German Lager Yeast

- Mash in with 10.5 quarts 134F water.  Hold 122F for 30 minutes.

- Add 6 quarts boiling water.  Hold 150F for 30 minutes.

- Sparge to 7 gallons.

- Boil 60 inutes, hopping per schedule.

- Chill wort, pitch yeast.

Notes:

- Brewed 14 October 2006.  SG 1.060 (84% efficiency). - Racked 26 October. - Kegged 4 January 2007. - Tapped 27 January 2007.  Excellent color!  Very malty, nice and smoothly rounded.  Not hoppy enough for my taste, but that's typical.  A real winner at the Baronial Mid-Winter Revel!

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