10A - Fresh Hop Imperial American Pale Ale

Info:

• Brewer: Chris
• Mash: single infusion
  
• Date: 9/6/2009
• Size: 7.75 gallon at pitching

Discussion:

• Thanks to Hop Union and a drive to Yakima, I've got 6 pounds of fresh Cascade :)
• The idea is an imperial pale ale, clean malt with lots of hop flavor and aroma but not overly bitter.
• Hops loss from the hops is crazy! Even wet, they soaked up a quart per pound.
  

Grain Bill:

• 14.5lb Gambrinus organic pale malt
• 2lb Weyermann Munich type I
  
• 1lb red wheat malt
• 8oz 40L
• 2lb of fresh Cascade
• 8oz corn sugar (in boil)
  

Yeast:

• Safale US-05
  

The Mash:

• raise to 151F, hold for 60 minutes
  
• mash out to 170F, hold for 10 minutes
  
• sparge and collect wort

The Boil (90 minutes):

• 1.0lb Cascade (fresh) @ 15
• 1.0lb Cascade (fresh) @ 10
  
• 1.0lb Cascade (fresh) @ 5
  
• 1.0lb Cascade (fresh) @ lights out
  
• Total: 100 IBU (ish)
  

The Finish:

• OG: 1.062

4 pounds of Cascade post-boil in the keggle

22B - Imperial Smoked Porter

Info:

• Brewer: Chris
• Mash: infusion
  
• Date: 6/30/2008
• Size: 10.25 gallon post-boil

Notes:

• Similar to the smoked porter I brewed in December, except I stepped up the IBUs and added some Munich. This one is going to have some zing in it because of a healthy dose of Zeus.
  

Grain Bill:

• 22lb Gambrinus organic pale malt
• 1lb 6oz 60L crystal malt
• 3.5lb chocolate malt 350L
  
• 1lb German rauch malt
• 1lb Weyermann Munich type I
  

Yeast:

• Wyeast 1098 - British Ale

The Mash:

• dough in to 154F
• rest 60 minutes
• sparge with 180F
• collect 12 gallons
  

The Boil (90 minutes):

• 2.0oz Zeus (16.4%) @ 60
  
• teaspoon of Irish moss @ 15
  
• 1.5oz Mt Hood (5.0%) @ 10
  
• Total: 50 IBU(ish)

The Finish:

• OG: 1.072
  

14C - Hophead Imperial IPA

Info:

• Brewer: Chris
• Mash: single infusion
  
• Date: 6/13/2009
• Size: 5.25 gallon post-boil

Grain Bill:

• 16lb Gambrinus organic pale malt
• 10oz Briess crystal 40L
• 8oz CaraPils
  
• 4oz Belgian Special B
• 1lb 8oz sucrose
  

Yeast:

• Fermentis SafAle US-05
  

Misc:

• small amounts of gypsum, baking soda, and salt to the mash water
  
• yeast nutrient
  
• Irish moss
  

The Mash:

• mash at 151F, hold for 60 minutes
  
• mash out to 170F, hold for 10 minutes
  
• sparge with 170F, collect 7.5 gallons

The Boil (90 minutes):

• 2.0oz Zeus (16.4%) @ 70
• 0.5oz Centennial (9.7%) @ 20
• 1.0oz Cascade (4.5%) @ 15
• Irish moss @ 15
  
• 0.75oz Amarillo (5.0%) @ 10
• 0.7oz Summit (18.1%) @ 10
• 0.75oz Amarillo (5.0%) @ 5
  
• 0.5oz Cascade (4.5%) @ 5
• 0.7oz Summit (18.1%) @ 1
• sucrose @ 1
• Total: 127 IBU(ish)

The Finish:

• OG: 1.100 (it's imperial, right?)
  

Dry Hops:

• 1.0oz Amarillo (5.0%)
  
• 0.5oz Cascade (4.5%)
  
• 0.5oz Centennial (9.7%)
• dry hops will be blended together and sit for 5 days in secondary
  

18D - Belgian Golden Strong Ale

Info:

• Brewer: Chris
• Mash: single infusion
  
• Date: 6/12/2009
• Size: 5.5 gallon post-boil

Grain Bill:

• 15lb Gambrinus organic pilsner malt
• 8oz Briess CaraPils
  
• 2oz Belgian Special B
• 2.5lb sucrose
  

Yeast:

• Fermentis SafBrew T-58

Misc:

• 2 tsp gypsum added to water at dough in
• a pinch of salt added to water at dough in
• these were done to adjust the pH and general water conditions because my water supply is on the soft side
  

The Mash:

• dough in to 120, hold for 20 minutes
• raise by infusion to 153D, hold for 60 minutes
  
• raise by infusion to 170F, hold for 10 minutes
  
• sparge with 170F, collect 7.25 gallons
• Pre-boil gravity: 1.060
  

The Boil (90 minutes):

• 0.5oz Zeus (16.4%) @ 70
  
• Irish moss @ 15
  
• 1.0oz Mt Hood (4.4%) @ 10
• sucrose @ 5
  
• 1.0oz Mt Hood (4.4%) @ 1
• Total: 30 IBU(ish)

The Finish:

• OG: 1.093

10A - Yet Another American Pale Ale

Info:

• Brewer: Chris
• Mash: single infusion
  
• Date: 5/25/2009
• Size: 9.5 gallon post-boil
• The new twist here is the use of Gambrinus organic pilsner in place of Briess organic 2-row. The kernel size was a bit smaller, so I had to adjust my mill (a Crankandstein 3D). We'll see how the change in base malt pans out...
  

Grain Bill:

• 17lb Gambrinus organic pilsner malt
• 14oz Briess 60L

Yeast:

• Wyeast 1056, made up into a healthy starter
  

The Mash:

• mash at 151F, hold for 60 minutes
  
• mash out to 171F, hold for 10 minutes
  
• sparge with 171F, collect 11 gallons (ymmv - I add the last gallon or two start to the kettle, as I'm of the opinion that over-sparging leads to astringency issues, which is a serious flaw when making a pale ale.)
  

The Boil (90 minutes):

• 1.75oz Centennial (9.7aau) @ 60
  
• forgot the Irish moss @ 15, d'oh!
  
• 1.5oz Cascade (4.0aau) @ 15
• 0.75oz Centennial (9.7aau) @ 10
• 0.5oz Cascade (4.0aau) @ 5
  
• Total: 49 IBU(ish)

The Finish:

• OG: 1.050

Dry Hops:

• 0.5oz Cascade (4.0aau) at end of secondary
  
• 1.0oz Centennial (9.7aau) in a quick tertiary
  

10A - American Pale Ale

Based off of Chris's excellent brew from last year. I'm making this for a wedding, so in interest of being a little more broadly appealling I've cut the hops a tiny smidge (not to say Chris's was over hopped, it was perfect in my opinion, but brew to your audience..)

Info:

• Brewer: Ryan
• Mash: single infusion
  
• Date: 4/11/2009
• Size: 7 gallon post-boil

Grain Bill:

• 13.5lb Gambrinus 2-row malt
• 0.6lb Briess 40L crystal
• 0.2lb Briess 80L crystal (40/80L split based on "what you got it what you brew" - I didn't have any 60L on hand)
  

Yeast:

• Safale US-05

The Mash:

• start
• 20qt @ 170F (1.4qts/lb)
  
• settles @ 151
  
• rest 75 minutes
  
• mash out
• 8.6qt @ 212F (0.6qts/lb)
  
• settles @ 171
• rest 15 minutes
  
• sparge
• 20qt @ 171F

The Boil (90 minutes):

• 1.4oz Centennial (9.7aau) @ 60
• teaspoon of Irish moss @ 15
  
• 1.4oz Cascade (4.0aau) @ 15
• 0.7oz Cascade (4.0aau) @ 5
  
• Total: 45 IBU(ish)

The Finish:

• OG: 1.056 (its good to be a gangsta)

Dry hopping schedule is based on conversation with Chris about what really happened...

• To be dry hopped with 0.5oz Cascade (4.0aau) in secondary - 5 days (then remove)
  
• To be dry hopped with 0.5oz Centennial (9.7aau) in secondary - 5 days, after Cascade removal, then immediately bottle.
  

16A Wit Guy White Ale

WitBier (1D)
Based on from "Wit Guy White Ale" from "Radical Brewing" Mosher.

Yep, I'm doing it again, this is one tasty beer and is likely (in some form at least) to form a regular part of my yearly schedule.

Info:

• Brewer: Ryan
• Mash: 2 part adjunct mash
• Date: 04/04/2008
• Size: 5 gallons post-boil
  

Grain Bill:

• Adjunct Mash
  
• 3.0lb unmalted wheat (ground to coarse grist in my hand flour mill)
  
• 2.5lb 2 row pale
• 1.0lb rolled quick oats

• Malt Mash
• 3.0lb 2 row weyerman pilsner
• 1.0lb munich
• 1.0lb rice hulls
  

Yeast:

• Safbrew WB-06 dry wheat yeast

The Mash:

Mash schedule based on "Adjunct Mash Procedure" in "Radical Brewing" by Randy Mosher

I was going to try and explain the mash, but decided that it was easier to just plot it. Since I didn't have gnuplot installed I thought to myself "how hard can it be to do this in open office"? Well it turns out that its basically impossible. So I downloaded gnuplot and plotted it in about 2 minutes.

The basic idea is that you do a short mini mash with the wheat, oats and pale. This is then boiled to gelatinize the wheat starch. While this is going on the malt mash is brought through acid and protein rest with hot water like a regular infusion mash. The adjunct mash is then add that back to the malt mash to raise to mash out temperature. After this another short infusion of water is added to go to a high mash, then sparge at 180F.

The Boil (90 minutes):

• 20 minutes naked boil (the wort not the players)
  
• 1.2 oz Mt Hood (4.1aau) @ 60
• 0.5oz Mt Hood (4.1aau) @ 5
• peel from two mandarin oranges, .5 oz crushed coriander and the "mystery spice" (red peppercorns .2 oz) crushed and added @ 5 (left in primary)
  
• Total: 20 IBU

The Pitch:
OG: 1.052

Blonde Bombe 6B

Catching up on my notes here, I'm a tardy tardy boy. Someone should beer me!

Info:

• Brewer: Ryan
• Mash: british straight infusion
  
• Date: 04/04/2009
• Size: 10 gallon post-boil

Grain Bill:

• 16lb pale 2 row malt
• 2lb Munich
  
• 1lb Crystal 20L
  
• 1lb Malted Wheat
  

Yeast:

• Safale US-05
  

The Mash:

• Add 190F water to 152F rest 70 minutes
  
• sparge with 180F
• collect 12 gallons
  

The Boil (60 minutes):

• 2.25oz Williamette (5.2aau) @ 60
  
• 1.0 oz Williamette (5.2aau) @ 20
  

The Finish:
OG: 1.050
FG: 1.001 (can you say attenuated? I knew you could). Works out to about 6.4%abv, hence the Bombe part!

Its a little to red, but not bad overall. The malt really comes through nicely considering how light and attenuated it is.

Peachy Keen Nut Brown

Info:

• Brewer: Ryan
• Mash: british straight infusion
  
• Date: 01/10/2009
• Size: 5 gallon post-boil

Grain Bill:

• 9.75lb pale 2 row malt
• 0.75lb Special Roast
  
• 0.5lb Victory
• 0.5lb Crystal 40L
  
• 0.25lb Chocolate (350L) - this was a little darker than we had wanted, prefer pale choc, but what you have is what you use..
  

Yeast:

• Danstar Nottingham dry
  

The Mash:

• Add 190F water to 152F rest 60 minutes (I used the remnant sparge water from the Lambicus Insanitus batch since I had planned this as a filler brew ot kill time while it was boiling)
  
• sparge with 180F
• collect 7 gallons
  

The Boil (60 minutes):

• 1.2oz US Goldings (5.1aau) @ 60
  
• 0.5oz US Goldings (5.1aau) @ 5
  

The Finish:
OG: 1.055

The Fruit:

• 6 lbs of defrosted frozen peaches saved over from last spring pitched into primary after initial fermentation had taken off (next morning around 11:00).

Notes:

This is a beer I've made variations of several times before with slightly different base recipes, the nut brown tends to compliment the peaches sort of like an inverted peach cobbler where the savory and nutty components of the beer are complimented by the peaches and residual malt sweetness.

9C - Scottish Export 80/-

Info:

• Brewer: Chris
• Mash: infusion
  
• Date: 12/20/2008
• Size: 5 gallon post-boil

Grain Bill:

• 3lb Briess Organic 2-row malt
• 1/2lb Briess 120L crystal malt
• spent grain bed from barleywine made earlier in the day
• 1lb Briess light DME
  

Yeast:

• Wyeast 1084 - Irish Ale
  
• Starter made using light DME
  

The Mash:

• start grains @ 151F @ 2qt/lb while the barleywine is mashing
  
• rest 45 minutes
  
• add to spent mash with an additional 2 gallons
  
• rest 30 minutes
• sparge with 180F
• collect 7 gallons
  

The Boil (90 minutes):

• 0.25oz Zeus (16.4aau) @ 60
  
• teaspoon of Irish moss @ 15
• 1lb DME @ 10
  
• Total: 20 IBU(ish)

The Finish:

• OG: 1.048
  

19C - American Barleywine

Info:

• Brewer: Chris
• Mash: infusion
  
• Date: 12/20/2008
• Size: 5 gallon post-boil

Grain Bill:

• 17lb Briess Organic 2-row malt
• 1lb Briess 40L crystal malt
• 1lb Briess carapils malt
  
• 1/2lb Special B
• 3lb Briess light DME
  

Yeast:

• Wyeast 1084 - Irish Ale
  
• Starter made using light DME
  

The Mash:

• dough in to 151F
• rest 60 minutes
• sparge with 180F
• collect 7 gallons
  

The Boil (90 minutes):

• 1.5oz Zeus (16.4aau) @ 60
  
• teaspoon of Irish moss @ 15
  
• 1.0oz Cascade (4.0aau) @ 15
• 1.0oz Amarillo (9.3aau) @ 10
• 3lb DME @ 10
  
• 0.5oz Cascade (4.0aau) @ 5
• 0.5oz Amarillo (9.3aau) @ 5
• 1.0oz Amarillo (9.3aau) @ lights out
  
• Total: 90 IBU(ish)

The Finish:

• OG: 1.112
  
• To be dry hopped in secondary with 1.0oz Centennial and 1.0oz Amarillo
  

22B - Smoked Porter

Info:

• Brewer: Chris
• Mash: infusion
  
• Date: 12/19/2008
• Size: 5 gallon post-boil

Notes:

• Recipe is based on the Stone Brewing Co Smoked Porter recipe published in BYO Magazine in the December 2008 issue.
• Bittering hop changed to Zeus
  
• 4oz peated malt changed to 8oz German rauch malt
  

Grain Bill:

• 11lb Briess Organic 2-row malt
• 3/4lb Briess 60L crystal malt
• 1 3/4lb chocolate malt 350L
  
• 1/2lb German rauch malt
  

Yeast:

• Wyeast 1098 - British Ale
• Starter made using light DME
  

The Mash:

• dough in to 154F
• rest 60 minutes
• sparge with 180F
• collect 7 gallons
  

The Boil (90 minutes):

• 0.5oz Zeus (16.4%) @ 60
  
• teaspoon of Irish moss @ 15
  
• 0.5oz Mt Hood (5.0%) @ 10
  
• Total: 35 IBU(ish)

The Finish:

• OG: 1.065
  

Chocolate Cherry Stout

Info:

• Brewer: Ryan
• Mash: Straight infusion mash
  
• Date: 12/14/2008
• Size: 5.75 gallon post-boil after cherry addition

Grain Bill:

Main Mash

• 9.4 lbs 2 row malt
• 0.5 lbs black roasted
  
• 0.75 lbs 350L chocolate malt
• 0.5lbs 80L crystal malt
• 0.75lbs victory malt
• 0.5lbs oatmeal (actually quick oats - pre gelitanized) lightly toasted in a 300F oven until just barely showing color and nicely aromatic.
  

Yeast:

• Coopers Ale yeast (dry)
  

The Mash:

• Dought in to protein for 10 minutes (not totally intentional, I was a little short on hot water - Doh! indeed)
  
• Brought up to 154F with roughly 4 gallons of 180F (+ a little at 200) water (I put two pots on at once and it was getting a little thin so I dumped in some of the hotter water. I blame the weather for the slow rise, it was 17F outside, yeah I was in the garage but the door was mostly open to keep from poisoning myself. Brrr)
  
• Mash until conversion is complete about 1hr and 30m. Iodine test showed happy grain time.
  
• Sparge with 180F
• Sparged to 6 gallons
  

The Boil (60 minutes):

• 1.5oz US goldings 5.7AA @ 60
• 4oz of Penzeys dutch process (22% butter fat) coaco powder (dutch process is less bitter), I had saved a little (~1 quart) of the tail end of the wort (after having poured out a cup for the celebratory post sparge drink) and whipped that with the coaco powder to make a medium thick paste (looked like frosting)
• Added 2 cups of hot wort to the coaco mix and then stirred into beer @10. Hopefully just long enough to izomerize the oils, but not long enough to kill the flavor. It took about two minutes to get back to a roiling boil, so full boil with coaco for only about 8 min.
• Cooled to roughly 80F (yes it was freezing, I had to pour the saved sparge water on the drain hose to unfreeze the immersion chiller drain. The new chiller - 40' or 1/2" copper worked awesomely though, down to 80 in about 5 minutes, which is damn good even considering how cold it was out).
• Pitched in 5lbs of pitted bing cherries I'd gotten from a buddy over the summer and froze for just such an occasion. I realize that this is earlier than most people add fruit, but I'm shooting for an rich cherry undertone with less of the fruity up front and based on past experiences I think the CO2 scrubbing from the primary will do what I want.
  

The Finish:

• OG: 1.060 with cherries (stupidly I didn't take OG w/o cherries - I think I was suffering from a mix of carbon monoxide poisoning and brain freeze at this point). Either way its going to be a nice thick beer. Tastes delicions already!
• Pitched yeast on Dec14 at 8:00PM
  

The Polish:

• One vanilla bean, split open added evening of Jan 2
  

The Dog Cookies:

• 2 whole eggs (shell and all)
• two medium apples chopped
• one giganormous spoonful of peanut butter
• blend in food processor until fully blended
• 6 cups spent grain
  
• 2 cups fresh ground brown rice
• 4 cups flour
• enough "grain juice" from the bottom of the sparge vessel to make a stiff dough (may not take any)

The cooking of the cookies

• Mix well, and form into deliciously shaped cookies (press into a flat and then cut with a pizza wheel works for me.
• Put on a cookie sheet, leaving some space between the cookies helps them dry faster/better.
• Bake in 350F oven until dry on the outside (45m-1.5 hours)
• flip over
  
• lower heat to ~250F and leave for a couple of hours until pretty dry
• crack oven door open and leave to dry fully overnight
• Enjoy (err I mean - the dogs will enjoy, yeah thats what I meant)

8C - OMGWTFESB

Info:

• Brewer: Chris
• Mash: infusion
  
• Date: 6/8/2008
• Size: 5.25 gallon post-boil

Notes:

• Recipe was originally to be the bitter from the 2008 Big Brew Day, which was called "Chiswick Bitter," but it ended up a bit different. :)
  

Grain Bill:

• 8lb Briess Organic 2-row malt
• 1/2lb Briess 120L crystal malt
• 1/2lb Briess 60L crystal malt
• 1/2lb Briess victory malt
• 1/2lb Briess CaraPils malt

Yeast:

• Wyeast 1098 - British Ale™
• I meant to get 1968, whoops!
  

The Mash:

• dough in
  
• 12qt @ 170F
• settles @ 150F
  
• rest for 75 minutes
• mash out
  
• 8qt @ 212F
• settles at 165F
• sparge
• 14qt @ 180F

The Boil (90 minutes):

• 1.5oz Willamette (4.5aau) @ 60
• 1.0oz Cascade (4.0aau) @ 60 (yeah, yeah, I know, C-hops in an ESB...)
  
• 0.5oz Willamette (4.5aau) @ 15
• teaspoon of Irish moss @ 15
• 0.5oz Yakima Goldings (4.2aau) @ 10
• 0.5oz Yakima Goldings (4.2aau) @ 1
• Total: 47 IBU(ish)

The Finish:

• OG: 1.053
  
• To be dry hopped with 0.5oz Yakima Goldings (4.2aau) in secondary
• To be dry hopped with 0.5oz Yakima Goldings (4.2aau) in keg

The Post Script:

• This blog post was written beforehand, and the recipe was adjusted to reflect reality, that said, this was probably the most messed up batch I've ever done...
• I looked at the mash temp, which I thought was too high. After pouring in some cold water I realized that I was reading the wrong temp scale... d'oh! Pulled some wort, heated, added it back in, got things rolling again. This added 20-30 minutes to the mash.
• My burner seemed anemic, after an hour of no boil I had to tear apart the burner and put it back together. I didn't find anything, but it worked **much** better. (I mean, it'll push 150k+ BTU)
• After this was done (about 11pm) I fell asleep on the couch... NEVER DO THIS!! I woke up at 4am to find a few extra gallons boiled off, joy. Luckily, I hadn't added hops yet, so I added a bunch of water, got it back to boiling, and continued as usual. Total boil was 6 hours...
  

6B - Sweet Blondie Ale

Info:

• Brewer: Chris
• Mash: infusion
  
• Date: 5/4/2008
• Size: 6 gallon post-boil

Notes:

• The name is a nickname for my son Noble, who has long blonde hair :)
• Recipe is from the 2008 Big Brew Day, which was called "Fill in the Hop Blonde Ale," and it got filled in with Cascade because that's what I have a lot of sitting around. I also substituted crystal 20L for the aromatic because it's what I had/could find.
  

Grain Bill:

• 9lb Briess Organic 2-row malt
• 1/2lb Briess 20L crystal malt
  
• 1/2lb Gambrinus honey malt
  

Yeast:

• Wyeast 1056 - American Ale™
• Starter made on previous day using light DME
  

The Mash:

• dough in
  
• 11qt @ 176F
• settles @ 152F
  
• rest for 60 minutes
• mash out
  
• 8qt @ 212F
• settles at 167F
• sparge
• 14qt @ 180F

The Boil (60 minutes):

• 1.0oz Cascade (4.0aau) @ start of boil
  
• teaspoon of Irish moss @ 15
  
• 0.5oz Cascade (4.0aau) @ 10
  
• Total: 18 IBU(ish)

The Finish:

• OG: 1.047
  
• To be dry hopped with 0.5oz Cascade (4.0aau) in secondary

14B - Caution: American IPA

Info:

• Brewer: Chris
• Mash: two step infusion
  
• Date: 5/3/2008
• Size: 6 gallon post-boil

Notes:

• Yeah, I'm a hophead :P
• Inspired by Sierra Nevada Celebration Ale
  
• This was quite an interesting brewing experience, with some equipment performing excellently, and others straight out letting me down.
• :( Had some problems with my grain mill, which led to low efficiency:
• drill issues... including the one I borrowed
  
• broke the hopper and housing I had built
• had to crush one cup at a time using a 9.6V cordless drill and a makeshift hopper, which led to a very uneven crush
  
• :) First brew using my new kettle, a converted Gordon Biersch keg
• :) 150,000 BTU hurricane burner stood up to rain and 20 knot winds
  
• :) Massive wort chiller kicking ass, wort was pitchable in 5 minutes.
  
• :( Need a false bottom for keg, hose from the ball valve clogged and the auto siphon wasn't happy with the insane amount of hop material in the wort.
  

Grain Bill:

• 13lb Briess Organic 2-row malt
• 1/2lb Briess 20L crystal
• 1/2lb Briess Carapils
• 1/2lb Belgian Special "B"
  

Yeast:

• Wyeast 1056 - American Ale™
• Starter made on previous day using light DME
  

The Mash:

• start
• 15qt @ 142F
• settles @ 126F
  
• protein rest for 30 minutes
• the big show
• 7qt @ 212F
• settles at 151F
• rest for 90 minutes
  
• sparge
• 10qt @ 180F

The Boil (90 minutes):

• 1.0oz Centennial (9.7aau) @ 60
• 1.5oz Cascade (4.0aau) @ 60
  
• teaspoon of Irish moss @ 15
  
• 1.25oz Cascade (4.0aau) @ 15
• 0.5oz Cascade (4.0aau) @ 5
• 0.5oz Centennial (9.7aau) @ 5
• 0.25oz Cascade (4.0aau) @ lights out
  
• Total: 67 IBU(ish)

The Finish:

• OG: 1.060
• To be dry hopped with 0.5oz Cascade (4.0aau) in secondary
• To be dry hopped with 1.0oz Cascade (4.0aau) in keg

10A - American Pale Ale

Info:

• Brewer: Chris
• Mash: single infusion
  
• Date: 4/28/2008
• Size: 5.25 gallon post-boil

Notes:

• Essentially, this was to be a Sierra Nevada Pale Ale clone :)
• This is the first brew made under the new 2008 BJCP guidelines.
• It was supposed to be 10lb of 2-row, but my drill battery died.
• Also, I had planned to put some Centennial in @ 15min, but forgot.
• Therefore, the malt and hop info is as brewed, not as planned
  

Grain Bill:

• 9.5lb Briess Organic 2-row malt
• 1/2lb Briess 60L crystal
  

Yeast:

• Wyeast 1056 - American Ale™
• Starter made on previous day using a small mash of 2-row
  

The Mash:

• start
• 14qt @ 170F
• settles @ 151
  
• rest 75 minutes
  
• mash out
• 6qt @ 212F
• settles @ 171
• rest 15 minutes
  
• sparge
• 14qt @ 171F

The Boil (90 minutes):

• 1.0oz Centennial (9.7aau) @ 60
• teaspoon of Irish moss @ 15
  
• 1.0oz Cascade (4.0aau) @ 15
• 0.5oz Cascade (4.0aau) @ 5
  
• Total: 45 IBU(ish)

The Finish:

• OG: 1.050
• To be dry hopped with 0.5oz Cascade (4.0aau) in secondary
• To be dry hopped with 0.5oz Cascade (4.0aau) in keg
  

4B Recycled Munich Dunkel

Info:

• Brewer: Chris
• Mash: 2-step Infusion plus residual from Doppelbock decoction
  
• Date: 2/2/2008
• Size: 6 gallon post-boil
• Notes: For this mash I took a second run from my Doppelbock mash by adding a bunch of Munich and some Crystal on top of it. The Carafa II from the Doppelbock helped contribute some color, along with the residual sugars from the first mash.
  

Grain Bill:

• 7.5lb Munich malt
• 4oz Crystal 40L
• spent grains from the Doppelbock earlier in the day
  

Yeast:

• Wyeast 2124 - Bohemian Lager™
• Starter made previously by Ryan
  

The Mash:

• start with 12qt @ 130F for the new grains, settles at 120F
  
• rest 40 minutes (I was busy sparging the Doppelbock)
• added this mixture to the spent grains from the Doppelbock
  
• add 9qt @ 200F, settles at 151F (w00t!)
• rest 60 minutes
  
• sparge using 180F

The Boil (90 minutes):

• Volume to 28qt (7 gallons)
• 1.5oz Mt Hood (4.1aau) @ 60
• Total: 25 IBU(ish)

The Pitch:

• OG: 1.048 (on the lighter side, but to style)
  

16A Wit Guy White Ale

WitBier (1D)
Based on from "Wit Guy White Ale" from "Radical Brewing" Mosher.

This batch was started right before the sparge of the Munich Helles. Fortunately Gordon and Tarra came over and were able to help out with stirring, and Cindy took over the Helles boil.

Info:

• Brewer: Ryan
• Mash: 2 part adjunct mash
• Date: 1/13/2008
• Size: 5 gallons post-boil
  

Grain Bill:

• Adjunct Mash
  
• 3.0lb unmalted wheat (ground to coarse grist in my hand flour mill)
  
• 2.5lb 2 row pale
• 1.0lb rolled quick oats

• Malt Mash
• 3.0lb 2 row weyerman pilsner
• 1.0lb munich
• 1.0lb rice hulls
  

Yeast:

• Safbrew WB-06 dry wheat yeast
• Starter made a couple of hours before pitching with a little corn sugar and a pinch of yeast nutrient.

The Mash:

Mash schedule based on "Adjunct Mash Procedure" in "Radical Brewing" by Randy Mosher

I was going to try and explain the mash, but decided that it was easier to just plot it. Since I didn't have gnuplot installed I thought to myself "how hard can it be to do this in open office"? Well it turns out that its basically impossible. So I downloaded gnuplot and plotted it in about 2 minutes.

The basic idea is that you do a short mini mash with the wheat, oats and pale. This is then boiled to gelatinize the wheat starch. While this is going on the malt mash is brought through acid and protein rest with hot water like a regular infusion mash. The adjunct mash is then add that back to the malt mash to raise to mash out temperature. After this another short infusion of water is added to go to a high mash, then sparge at 180F.

The Boil (90 minutes):

• 20 minutes naked boil (the wort not the players)
  
• 1.2 oz Mt Hood (4.1aau) @ 60
• 0.5oz Mt Hood (4.1aau) @ 5
• peel from two mandarin oranges, .5 oz crushed coriander and the "mystery spice" (red peppercorns .2 oz) crushed and added @ 5 (left in primary)
  
• Total: 20 IBU

The Pitch:

• OG: 1.052
  
• Pitched yeast, full krausen in <>

2A - German Pilsner (Pils)

Info:

• Brewer: Chris
• Mash: 3-step Infusion
• Date: 12/30/2007
• Size: 5.5 gallons after boil
  
• Note: I'm not as insane and/or anal as Ryan :)
  

Grain Bill:

• 10lb pilsner malt (~1L)
• .5lb munich malt (~5L)
• .25lb cara vienna malt (~10L)

Yeast:

• Wyeast 2007 - Pilsen Lager™
• Starter made on previous day with pilsner DME

The Mash:

• 11qt@115 to start (105', acid rest)
• 4qt@212 after 15 minutes (138', protein rest)
• 6qt@212 after 35 minutes (150' our feature presentation)
• 7qt@160 after 75 minutes (158', the sparge)

The Boil (75 minutes):

• 1.5oz Perle (7.8aau) @ 60
• 1.0oz Tettnanger (4.0aau) @ 15
• 0.5oz Tettnanger (4.oaau) @ 10
• .25oz Perle (7.8aau) @ finish
• Total: 40 IBU(ish)