2007 Brews

Brews are numbered sequentially from the first Lochmere Brewers batch.  For the brews from 2004-2005, click here.  For the 2006 brew year, click here. For 2008, click here.

#43  Smoke! (All-Grain)

#51  Pale Mild Ale

#44  Radish Mead (Trad. varietal mead)

#52  Cider

#45  Lemon-Ginger Wiezen (All-Grain)

#53  Amber-Red Ale

#46  Purple Pale Ale (All-Grain)

#47  Russian Red Ale, Mk4 (All-Grain)

#48  Kitchen Sink Ale Mk2 (All-Grain)

#49  Russian Red Ale, Mk5 (All-Grain)

#50  Nukie Pale Brown Ale (All-Grain)

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#43  Smoke!  (Rauchbier, Mk2)

7 lb Pale 2-row Malt 3 lb Homemade Apple-smoked  Malt .5 lb Caramunich Malt 1.5 oz Hallertauer Hops (4.5%AA)(60 min) .5 oz Saaz Hops (4.3?%AA)(15 min) 1 vial WLP-885 Zurich Lager yeast 1 vial WLP-830 German Lager yeast

- Strike crushed grains with 10.5 Qts 131F water (target temp 123F) for 20 minutes.

- Add 8 qts boiling water.  Hold 153F for 1 hour.

- Sparge to 7 gallons.

- Boil 1 hour, hopping as indicated

- Chill wort, then pitch yeast.

- Primary 2 weeks at 50F.  Diacetyl rest 3 days, then lager 3 months.

Notes:

- Brewed 3 February 2007.  OG: 1.054 pre-boil, but OG shifted to ~1.038 after water addition post-boil bringing to 5.5 gallons. - Racked 19 February. - Kegged 16 April.  Smoke flavor nicely balanced, but there's a bit of yeasty fruitiness.  Probably from having to lager a bit warm...  Not bad, still.  It may yet age out.

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#44  Radish Mead

18 lb Radish Varietal Honey 2.5 tsp Yeast Energizer 3 pkts Lalvin D-47 dry yeast

- Dissolve Yeast Energizer, honey, in hot water.

- Add cool filtered water to 5.5 gallons.

- Pitch yeast.

Notes:

- Brewed 23 February.  OG: 1.137.  The honey had crystallized, thus the hot water.  Due to cold temps in basement, carboy is sitting on heating pad on "low" until fermentation kicks off. - Bottled 14 December 2008.  FG: 1.004.  Smooth, mellow, and deceptive (that's 17.9% a/v!)...

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#45  Lemon-Ginger Wiezen

5# White Wheat Malt 5# Pale 2-row Malt 1 oz Hallertau hops (3.9%AA) (60 min) White Labs WLP-001 California Ale Stash brand Lemon-Ginger Tea (Secondary)

- Strike grains with 10 qts 130F water.  Hold 122F for 30 minutes.

- Add 6.25 qts water off the boil.  Hold 152F for 60 minutes.

- Bring to 168F for 10 minutes, then sparge to 7 gallons.

- Boil 1 hour, hopping as indicated (approx. 16 AAU of bittering hops).

- Chill wort, pitch yeast.

- Add 10 sachets of tea in secondary for 1 week.  Rack; taste and add more tea as necessary.

Notes:

- Brewed 3 March 2006.  OG: 1.058 (76% eff). - Not having a starter handy, I'm pitching 2 vials of yeast. - Racked 10 March.  Added 10 sachets. - Racked 17 March.  Next time, probably only use 5 sachets.  Ginger overpowers wheat taste. - Kegged 20 March.

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#46  Purple Pale Ale

8 lbs Pale 2-row Malt 15oz Forbidden Rice .5oz Target Hop Pellets (10%AA) (60 min) .75oz Northern Brewer Hop Pellets (7%AA) (15 min) 1 Servomyces tablet (10 min) 1oz Challenter Hop Pellets (7.5%AA) (5 min) 1 vial WLP-810 San Francisco Lager Yeast 1 pint California Ale Yeast slurry (from L-G Wiezen)

- Boil rice for approx. 30 minutes to gelatinize starch.

- Strike grains with 10 quarts 130F water; hold 122F for 30 minutes.

- Add 6 quarts boiling water, plus rice and its water, to mash.  Hold 154F for 1 hour.

- Sparge to total volume of 7.5 gallons.  Boil 1 hour.

- Hop per the above schedule, adding Servomyces with 10 minutes to go.

- Force chill wort, then pitch yeast.

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

Notes:

- Brewed 28 April 2007.  SG: 1.046 (72% efficiency).  - Forbidden Rice is a specialty rice, purple in color.  Its boil was a deep burgundy color, and it turned the mash an interesting pink.  The wort was deep red, then turned brown through the boil.  (The hop pellets may have had something to do with this.)  It'll be interesting to see what its color comes out as.

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#47  Russian Red Ale, Mk4

8 lbs Pale 2-row Malt 3 lbs Flaked Rye 1 lb Melanoidin Malt 1 lb Crystal 60L Malt 1/2 lb Special Roast Malt 0.5 oz Columbus hops (14%AA) (60 min) 1.5 oz Willamette hops (5%AA) (30 min) 2 oz Tettnanger hops (4.5%AA) (flameout) 1 tsp Irish Moss 2 vials WLP-001 California Ale Yeast

- Strike with 13.5 qts 130F water.  Hold 120F for 30 minutes.

- Add 10 qts boiling water.  Hold 154F for 1 hour.

- Mash-out, sparge to 7 gallons.

- Boil 1 hour, hopping as indicated.

- Chill wort, pitch yeast.

Notes:

- Brewed 20 May 2007.  SG: 1.070. (74% efficiency) - Racked to secondary 2 June 2007.  Tastes a bit dry, slightly harsh.  Should mellow some with age, tho. -Kegged 8 June.  Flavor has smoothed, but a bit light in body.  Still slightly dry.  This will do for the Re-Enlistment Party I'm going to at the end of the month...

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#48  Kitchen Sink Ale, Mk 2

6 lbs Pale 2-row Malt 2 lbs Honey Malt 1.5 lb Crystal 60L Malt 1 lb Crystal 40L Malt 1/2 lb Special Roast Malt 0.75 oz Cluster hops (7.7%AA) (45 min) 1.5 oz Willamette hops (5%AA) (10 min) 2 vials WLP-029 Kolsch Ale Yeast 1 packet Lalvin Nottingham Yeast

- Strike with 10 qts 172F water.  Hold 154F for 1 hour.

- Mash out and sparge to 5 gallons.

- Boil 45 minutes, hopping as indicated.

- Chill wort, pitch yeast, topping up to 5.5 gallons as necessary.

Notes:

- Brewed 20 May 2007.  Thrown together, probably not repeatable, will probably turn out outstanding.  SG approx. 1.050. - Racked 2 June 2007.  Still very cloudy; added sparkolloid, put secondary in chill-chest. - Kegged 8 June 2007.

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#49  Russian Red Ale, Mk 5

8 lbs Pale 2-row Malt 3 lbs Rye Malt 1 lb Cara-Pils Malt 1 lb Cara-Munich Malt (45L) 1/2 lb Special Roast Malt 1/4 lb Crystal 120L Malt 0.75 oz Columbus hops (14.5%AA) (40 min) 2 oz Willamette hops (5.5%AA) (5 min) 0.5 oz Columbus Hops (Steep after flameout) 1 Whirlfloc tablet (15 minutes) 2 vials WLP-001 California Ale Yeast

- Strike with 14 qts 130F water.  Hold 120F for 30 minutes.

- Add 12 qts boiling water.  Hold 158F for 1 hour.

- Mash out and sparge to 5 gallons.

- Boil 1 hour, hopping as indicated.

- Chill wort, pitch yeast.

Notes:

- Brewed 9 June 2007.  OG: 1.070.

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#50  Nukie Pale Brown Ale

9 lbs Pale 2-row Malt 1 lb Cara-Munich Malt (45L) 1/2 lb Biscuit Malt 1/4 lb Crystal 120L Malt 1.75 oz Willamette hops (5.5%AA) (60 min) 1 Whirlfloc tablet (15 minutes) 2 vials WLP-002 English Ale Yeast

- Strike with 11 qts 170F water.  Hold 153F for 1 hour.

- Mash out and sparge to 7 gallons.

- Boil 1 hour, hopping as indicated.

- Chill wort, pitch yeast.

Notes:

- Brewed 9 June 2007.  OG: 1.048

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#51 Pale Mild Ale

5.5 lbs Pale 2-row Malt .75 lb Crystal 80L Malt .25 lb Crystal 120L Malt .25 lb Victory Malt .7 oz Kent Goldings Hops (6.9%AA) (60 min) 1 Whirlfloc tablet (15 min) 1 vial WLP-002 English Ale Yeast

- Mash in with 8.75 quarts of 168F water.  Hold target mash temp of 154F for 1 hour.

- Mash-out to 168F for 10 minutes; sparge to ~8 gallons.

- Boil 90 minutes, hopping per schedule.

- Force cool wort, pitch yeast.

- Ferment in primary for 1 week; secondary about 2 weeks.  Keg and carb.

Notes:

- Brewed 16 July 2007, for Pennsic XXXVI. .  OG: 1.035 (about 76% efficiency) - Kegged 22 July 2007. - Final keg tapped for Pennsic XXXVI, and the only one with any remaining (about 2 gallons).  All in all, a success!

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#52 Cider

5 gallons Larriland's Pasteurized Cider (local brand) 4 lbs Light Brown Sugar 2 vials WLP-720 Sweet Mead Yeast

- Mix ingredients.

- Primary ~2 weeks.

- Secondary ~9 months, racking ~every 2 months.

- Bottle or keg, back-sweetening with additional juice (or Splenda) as necessary..

Notes:

- Brewed 20 October 2007.  OG: 1.105.

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#53 Amber-Red Ale

9.5 lbs Pale 2-row malt 1 lb Crystal 40L malt 1 lb Munich malt .5 lb Victory malt .5 lb Crystal 120L malt .125 lb Chocolate Malt .75 oz Magnum hop pellets (11%AA)(60 minutes) .5 oz Cascade leaf hops (6.8%AA)(10 minutes) .5 oz Centennial leaf hops (10.2%AA)(10 minutes) .5 oz Cascade hops (flameout) .5 oz Centennial hops (flameout) 1 Whirlfloc tablet (15 minutes) 2 vials WLP-001 California Ale Yeast

- Mash grains at 155F for 60 minutes (strike water: 19 qts @171F).  Sparge to 7.25 gallons.

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

- Force cool wort, top with water to 5.5 gallons, then pitch rehydrated yeast.

Notes:

- Brewed 20 October 2007.  OG 1.059 (78% efficiency) - Fermentation stuck ~1.039. Added 1 tbsp Amylase Enzyme 25 October.  Fermentation continues as of 3 Nov.

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