13E - American Stout

Info:

• Brewer: Chris
• Mash: mini-mash
  
• Date: 9/26/2009
• Size: 5.75 gallon at pitching

Discussion:

• Simple stout recipe with American hops
• I added an ounce and a half of malt I got at the Guinness brewery last year
  

Grain Bill:

• 2lb Gambrinus organic pilsen malt
  
• 1lb roasted barley
• 8oz oats
  
• 6.3oz chocolate malt
• 4oz 40L
• 5lb light extract (in boil)
  

Yeast:

• Wyeast 1084 - Irish Ale
  

The Mini-Mash:

• infuse to 152F, hold for 60 minutes
  
• sparge and collect wort

The Boil (90 minutes):

• 5lb light extract @ start of boil
• 2.0oz Willamette (homegrown) @ 60
• 2.3oz Willamette (homegrown) @ 15
• Irish moss @ 15
• 0.5oz Cascade (5.5%) @ 5
  
• Total: 45 IBU (ish)
  

The Finish:

• OG: 1.060

11B - Nutty Man Brown Ale

Repeat of last years batch. Was great last time, should be great again.
Info:

• Brewer: Cindy (to shy to post, or maybe just to busy with that beer?!?!)
  
• Mash: Steep and Extract
  
• Date: 04/11/2008
• Size: 5 gallons post-boil

Ingredients:

• 4 lbs Extra Light DME
• 1 lb Crystal 80 L
• 10 oz Crystal 120 L
• .5 lb Special Roast
• 4 oz Chocolate Malt
• 3 oz Crystal 40
• 4 oz Carafa II
• .8 oz US Goldings
• Nottingham Dry Yeast

Process

• Stepped grains for 45 minutes at 150 degrees F.
• Added DME, hops.
  
• Boiled 60 min.
• Pitched yeast starter.
  
• Fermenting in the house at around 68 degrees F.
• To easy, to tasty!
  

OG: 1.045 (recipe has said 1.041). Slightly high for style.
Color: recipe said would be 26 SRM. Very dark - almost purple.
IBU: 17
FG: 1.011, right on the low end of style. Could maybe raise the steep temperature a smidge to help that.

18B No Trouble Dubbel - Belgian Dubbel

Ryan and Cindy came by to help brew this one, with Fritz and Crunch in tow. After two hours of being extremely cold, we moved into the shop and turned on the 240V monster heater to keep warm.

This was a mixed grain/extract batch with a very simple boil. The grain bill is a combination of several online, with some randomness thrown in to taste. I hope this batch will be as easy to drink as it was to brew!

Info:

• Brewer: Gordon
• Mash: Steep
  
• Date: 1/21/2008
• Size: 5 gallon post-boil
  

Grain Bill:

• .25 pounds Crystal 10 L
• 1 pound Munich
  
• 1.5 pounds Belgian Biscuit
• .5 Cara Vienna

Yeast:

• Wyeast 1214 - Belgian Ale Yeast
  

The Mash:

• 150 degrees for 45 minutes, grain in grain bag
• Gave a pretty decent pressing of the grain bag at the end, still definitely wet though
  

The Boil (90 minutes):

• 5 minutes naked boil
• ~ .75 oz Halletaur, 55 minutes
• Added ~0.3 oz Sterling (Saaz), 5 more minutes
  
• total 22 BUs

The Pitch:

• OG: 1.070 (on style!)
• Tossed it in

11B - Nutty Man Brown Ale

Another 2 beer day for Ryan and me. Not as long of a day since this was from extract.

This is a Southern English Nut Brown. This is not a common style; most nut browns are Northern English. This will be a dark, sweet, low-alcohol beer.

The recipe is adapted from a recipe in Brewing Classic Styles. I subsituted 4 lbs DME for 5 lbs LME, and substituted 4 oz Chocolate + 4 oz Crystal 40 for 6 oz of Pale Chocolate.

Ingredients:

4 lbs Extra Light DME
1 lb Crystal 80 L
10 oz Crystal 120 L
.5 lb Special Roast
4 oz Chocolate Malt
3 oz Crystal 40
4 oz Carafa II
.8 oz US Goldings
Nottingham Dry Yeast

Stepped grains for 45 minutes at 150 degrees F. Added DME, hops. Boiled 60 min.
Pitched yeast starter. Fermenting in the house at around 68 degrees F.

OG: 1.045 (recipe has said 1.041). Slightly high for style.
Color: recipe said would be 26 SRM. Very dark - almost purple.
IBU: 17