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 2007, click here.
10 lbs 2 oz Pale 2-row Malt 1 lb Wheat .5 lb Oats 1.75 oz First Gold Hops (8%AA)(1 oz @60 min) (.75 oz @30 min) 1 whirlfloc tablet (10 minutes) 2 pkts Nottingham dry yeast
- Strike crushed grains with 4 gallons boiling water. Bring 4 more gallons to a boil..
- Drain wort from grains; strike with 2nd batch of water.
- After about 60 minutes, drain second wort.
- Boil combined worts one hour, hopping as indicated.
- Allow wort to cool, then pitch yeast.
Notes:
- Brewed 18 January 2008. Original recipe calls for 2 worts boiled separately, then combined. Due to stickiness of oats, I changed this on the fly; added all the indicated liquid at once, plus 3 extra gallons to help run-off, and boiled it as 1 'batch' of wort. - 27 January 2008: Tasted, prior to racking/bottling. I need to go back over this recipe--the 'boiling water' extracted tannins like crazy from the grains! Whoa, is this bitter! Undrinkable, so, regrettably, dumped. I'll try this again with "seething" (not boiling) water...
9 lbs Maris Otter Malt 1 lb Munich Malt .75 lb Crystal 40L .5 lb Crystal 120L .5 lb Victory Malt .6 oz Nugget Hop Pellets (13%AA) (60 min) .5 oz Amarillo Hop Pellets (8%AA) (10 min) .5 oz Amarillo Hop Pellets (8%AA) (Flameout) 2 vials WLP-001 California Ale Yeast
- Strike grains with 18 quarts 168F water; hold 154F for 1 hour.
- Sparge to 7 gallons.
- Boil 1 hour, hopping as indicated above.
- Chill wort, pitch yeast.
Notes:
- Brewed 9 February 2008. OG 1.049, 66% efficiency. Would have bee better, but I lost a lot of volume in a boilover, and made up with water, diluting things. Still, only 3 gravity points off predicted, so not bad. - Bottled 30 June 2008. FG 1.011, 5% alcohol v/v. All things considered, this tastes like one of the best things I've ever brewed. I will definitely have to do this one again for myself.
9 lbs Pilsner Malt 1 lb Munich Malt 11 oz Carafa Special II 1.65 oz Liberty pellet hops (4%AA) (60 min) .35 oz Liberty pellet hops (4%AA) (20 min) 1 oz Vanguard plug hops (6.1%AA) (flameout) 1 Whirlfloc tablet .5 gallon starter from WLP-838 Southern German Lager Yeast
- Strike with 15 qts 164F water. Hold 151F for 1 hour.
- Sparge to 7.75 gallons
- Boil 90 minutes, hopping as indicated.
- Chill wort, pitch yeast.
Notes:
- Brewed 9 February 2008. OG 1.051; efficiency ~82%.
- Strike with 16 qts 171F water. Hold 154F for 1 hour.
- Mash out and sparge to 7.5 gallons.
- Boil 90 minutes, hopping as indicated.
- Chill wort, pitch yeast, topping up to 5.5 gallons as necessary.
Notes:
- Brewed 9 March 2008. Several equipment issues, incl. insufficient pressure from propane regulators (esp. given the temp and wind), pump not yet set up right. I'll have to do this one again... OG 1.055 (68% efficiency).
5 lbs Maris Otter Pale 2-row Malt 4.75 lbs Pale 2-row Malt .75 lb Special Roast Malt .5 lb Victory Malt .5 lb Crystal 40L Malt .25 lb Pale Chocolate Malt 1.2 oz Kent Goldings Pellet hops (5%AA) (60 min) .5 oz Kent Goldings Pellet hops (5%AA) (5 min) 1 Whirlfloc tablet (15 minutes) 2 pkts Nottingham Ale dry yeast
- Strike with 15 qts 166F water. Hold 152F for 60 minutes.
- Mash out and sparge to 7.5 gallons.
- Boil 1 hour, hopping as indicated.
- Chill wort, pitch yeast.
Notes:
- Brewed 16 March 2008. Inaugural brew for Brewstand Version 2.0b. Noticed a few points that will require upgrades/fixing. OG 1.053 (74% efficiency). - Tapped 2 July 2008, but the CO2 tank went empty. Will update after a refill...
7.5 lbs Pilsner Malt 3 lb Wheat Malt 2 lb Flaked Rye .5 lb Flaked Wheat .5 oz Crystal Pellet Hops (3.8%AA) (40 min) 1 vial WLP-011 European Ale 1 vial WLP-655 Belgian Sour Blend
- Mash in with 19.5 quarts of 130F water. Hold target mash temp of 120F for 30 minutes.
- Add 10.5 quarts off-boil water. Hold target temp of 149F for 90 minutes.
- Sparge to ~8.5 gallons.
- Boil 90 minutes, hopping per schedule.
- Force cool wort, pitch yeast.
- Ferment in primary with WLP-011 for 1 week; rack to secondary, pitch WLP-655.
- Ferment in secondary ~1 year. Bottle.
Notes:
- Brewed 6 April 2008, commemorating the 75th anniversary of the effective end of Prohibition (change in the Vollstead Act, 7 April 1933). OG: 1.053 (69% efficiency)
5 lbs British Pale Malt 6.25 lbs American Pale 2-row Malt 6 oz Crystal 40L 6 oz Crystal 120L 6 oz Roasted Malt 1 oz Bramling Cross Pellet Hops (6%AA)(60 min) 1/2 gallon starter WLP-004 Irish Ale
- Mash-in with 15.5 quarts 170F water. Hold 153F for 1 hour.
- Sparge to 7.5 gallons.
- Boil 1 hour, hopping as indicated.
- Chill wort, pitch yeast.
Notes:
- Brewed at Lochmere's Night On The Town, 12 April 2008. OG: 1.067 (82% efficiency). Starter pitched at high krauesen; the batch was actively fermenting within 2 hours. - Tapped 1 September to check that it was good for Lochmere's Baronial Birthday (27 September). WAY overcarbonated. After spending the week slowly releasing CO2, it's turned out quite nice.
- Mash grains at 154F for 60 minutes (strike water: 13 qts @171F). Sparge to 7.25 gallons.
- Bring to rolling boil; boil 1 hour, hopping/spicing per schedule.
- Force cool wort, top with water to 5.5 gallons, then pitch yeast starter.
Notes:
- Brewed 8 June 2008. OG 1.063 (83% efficiency) - Racked 20 June 2008. Odor/flavor has me concerned, but not so much I'm going to toss the batch. Will wait & see on this one. - Kegged 24 August 2008, with another dose of the spices steeped in about 100 grams of vodka.
- Strike with 16 qts 171F water. Hold 154F for 1 hour.
- Mash out and sparge to 7.5 gallons.
- Boil 90 minutes, hopping as indicated.
- Chill wort, pitch yeast, topping up to 5.5 gallons as necessary.
Notes:
- Brewed 8 June 2008. Valve error, leading to loss of first 1/2 gallon of runnings, plus boilovers, so not as good an SG as I'd like. This *should* be an easy brew; seems to be cursed! OG 1.052 (63% efficiency). - Kegged 26 July 2008. Refractometer says 9.8 degrees. This will stay in the lagering chest until time to tap.
10 lbs Pale 2-row Malt 1 lb Munich Malt 1.5 oz Liberty pellet hops (4%AA) (60 min) 1.5 oz Liberty pellet hops (4%AA) (10 min) 1 tbsp Irish Moss (15 min) 1/2 gallon starter WLP-029 Kolsch Yeast
- Strike with 19 qts 163F water. Hold 154F for 1 hour.
- Mash out and sparge to 8 gallons.
- Boil 60 minutes, hopping as indicated.
- Chill wort, pitch yeast.
Notes:
- Brewed 20 June 2008. Missed target temp, hit 149F instead. Also missed volume, got 7 gallons. Worked out, tho--after topping to 5.75 gallons, OG was 1.060, for 86% efficiency. - Racked to secondary 6 July. - Racked 26 July, put into lagering chest. - Kegged 24 August 2008. This is going to be nice and crisp; it'll appeal to the BMC crowd (probably be a good 'stepping-stone' brew). - Tapped 27 September 2008 at Lochmere's Baronial Birthday. This was indeed popular--5 gallons gone in 4 hours! Good flavor, excellent mouthfeel, etc. The only change I might make would be to tweak the hopping back just a notch--maybe 1.25 oz each bittering/aroma. Otherwise, a fantastic brew!
10 lbs Pilsner Malt 1 lb Munich Malt .75 lb Dark Candi Sugar (homemade) .5 lb Aromatic Malt .5 lb Caramunich Malt .5 lb Special 'B' Malt .5 lb Cane Sugar 1 oz Styrian Golding Hop Pellets (2%AA)(90 min) .25 oz Liberty Hop Pellets (4.7%AA)(90 min) .25 oz Liberty Hop Pellets (4.7%AA)(60 min) 1 tbsp Irish Moss (15 min) 4 oz Golden Raisins (2 min) 1/2 gallon starter WLP-530 Abbey Ale Yeast
- Strike with 19 qts 162F water. Hold 149F for 90 minutes.
- Mash out and sparge to 8 gallons.
- Boil 90 minutes, hopping as indicated.
- Chill wort, pitch yeast.
Notes:
- Brewed 19 July 2008. OG: 1.066 (73% efficiency) - Racked 10 August 2008. - Kegged 24 August 2008. - Tapped 5 September. Quite tasty--cleaner than I would have expected (probably due to lagering as much as anything else). Fruity in the nose, a restrained maltiness, light-ish mouthfeel, dry finish.
7 lbs White Wheat Malt 2 lbs Pilsner Malt 3 lbs Munich Malt 6 oz Crystal 40L Malt 4 oz Special Roast Malt 4 oz Carafa Special II Malt 1 oz Liberty Hop Pellets (4.7%AA)(60 min) 1 tbsp Irish Moss (15 min) 1/2 gallon starter WLP-300 Hefeweizen Yeast
- Strike with 18 qts 166F water. Hold 152F for 90 minutes.
- Mash out and sparge to 8 gallons.
- Boil 90 minutes, hopping as indicated.
- Chill wort, pitch yeast.
Notes:
- Brewed 19 July 2008. OG: 1.066 (80% efficiency) - Racked 10 August 2008. - Kegged 24 August 2008. This is going to be a Kristall Dunkel.
10 lbs English Pale 2-row Malt 1 lb Black Patent Malt .75 lb Crystal 80L Malt 8 oz Pale Chocolate Malt 1 lb Lactose 1.5 oz Bramling Cross Hop Pellets (5%AA)(60 min) 1 tbsp Irish Moss (15 min) 1/2 gallon starter WLP-013 London Ale Yeast
- Strike with 12.25 qts 168F water. Hold 151F for 90 minutes.
- Mash out and sparge to 7 gallons.
- Boil 60 minutes, hopping as indicated.
- Chill wort, pitch yeast.
Notes:
- Brewed 10 August 2008. OG: 1.075 (77% efficiency) - Kegged 24 August 2008.
- Mix honey and grape extract with warm water to 5.75 gallons.
- chill must, pitch yeast.
Notes:
- Brewed 10 August 2008. OG: 1.125 The name derives from the honey varietal, plus the fact that I killed several hornets (a neighbor's yard has a nest of them) during the brewing of this. - Racked 21 September. The taste is very wine-like; I suppose that's to be expected, though.
8.5 lbs Golden Promise Pale 2-row malt 3 oz Black malt .75 oz Kent Goldings Hop Pellets (5%AA)(60 min) 1 vial WLP-028 Edinburgh Yeast
- Strike with 13 quarts 170F water. Hold 158F for 1 hour.
- Prior to sparge, grind black malt to a fine powder and add to mash.
- Sparge to 7 gallons. (Stop after 1st gallon of wort is collected; boil this until reduced by half)
- Boil 60 minutes, hopping per schedule.
- Chill wort, pitch yeast.
Notes:
- Brewed 6 September 2008. OG: 1.038 (70% efficiency). First use of new mash tun and manifold; probably explains the lower-than-normal efficiency. Named for the remnants of Hurricane Hanna, which came through town during the brew day, and made for an interesting time. - Kegged 21 September 2008.
5.5 lbs Pilsner Malt 5 lbs Flaked Wheat 1 lb Munich Malt 1.2 oz Vanguard Hop Pellets (4.4%AA)(60 min) 11 grams crushed coriander seed 1 gram chamomile zest from: 4 oranges 3 tangerines 2 grapefruit 1 lemon .25 oz Candied Lemon Peel (All citrus 5 min. in boil) 2-liter starter WLP-400 Belgian Wit Yeast
- Strike with 11 quarts 135F water. Hold 122F for 15 minutes.
- Add 3 qts boiling water. Hold 138F for 15 minutes.
- Add 4 qts boiling water. Hold 154F for 30 minutes.
- Sparge to 8 gallons.
- Boil 90 minutes, hopping per schedule.
- Chill wort, pitch yeast.
Notes:
- Brewed 12 October 2008. OG: 1.048 (74% efficiency). Added about 10 black peppercorns for a bit more 'spice.' - Kegged 31 October 2008. FG: 1.009. Tasty. I'm interested to see what CO2 will do to this.
10 lbs Golden Promise Malt 1 lb Munich Malt 1.5 oz Liberty Hop Pellets (4% AA)(60 min) 1.5 oz Liberty Hop Pellets (4% AA)(10 min) 2-liter starter WLP-029 German Ale/Kolsch Yeast
- Strike with 19 quarts 163F water. Hold 152F for 1 hour.
- Sparge to 8 gallons.
- Boil 60 minutes, hopping per schedule.
- Chill wort, pitch yeast.
Notes:
- Brewed 12 October 2008. OG: 1.050 (74% efficiency). - Racked 20 October 2008. This smells like the previous version, which is good--and it means that I'll be cutting back the hops on the next version... - Kegged 7 November 2008, into the lagering chest.
- Brewed 20 October. OG: 1.063. Photos and a running log of this will be on my blog. - Racked 1 November 2008. Has an odd sour-ish tinge, maybe from higher alcohols? - Racked 12 December 2008. Mellowing, slowly.
10 lbs Golden Promise Malt 1 lb Munich Malt 1.5 oz Liberty Hop Pellets (4% AA)(60 min) 0.5 oz Liberty Hop Pellets (4% AA)(10 min) 2-liter starter WLP-029 German Ale/Kolsch Yeast
- Strike with 19 quarts 180F water. Hold 156F for 1 hour.
- Sparge to 7 gallons.
- Boil 60 minutes, hopping per schedule.
- Chill wort, pitch yeast.
Notes:
- Brewed 23 November 2008. OG: 1.055 (76% eff.). Had a serious boilover during the brew, lost a fair bit of wort. Ended with 4.5 gallons after chilling; topped to 5.25 gallons, pitched the starter (~5.5 gallons total). - Racked 14 December.
- Brewed 23 November 2008; pretty much just following the directions for this one. OG came to 1.060, but is likely higher (~1.075) due to layering/incomplete mixing. - Racked 14 December. Gravity reading not taken.
11 lbs Golden Promise Malt 1 lb 2 oz Crystal 60L 1 lb Wheat Malt 10 oz Victory Malt 3 oz Munich Malt 1.375 oz German Tradition Hop Pellets (5.8% AA)(60 min) 1 tsp Irish Moss (15 min) 2-liter starter WLP-001 California Ale Yeast
- Strike with 17 quarts 130F water. Hold 120F for 1 hour.
- Add 11 qts boiling water. Hold 152F for 1 hour.
- Sparge to 8 gallons.
- Boil 60 minutes, hopping per schedule.
- Chill wort, pitch yeast.
Notes:
- Props to KenLenard from the Brew Board for this recipe. Woot! - Brewed 14 December 2008. Used water to top to ~7.75 gallons; put 2.5 gallons in a cleaned-out pumpkin, about 5.25 gallons into primary. OG after dilution, ~1.060 (77% efficiency). - Kegged 24 January 2009. Initial sample indicates this is going to be tasty!
