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
  

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.

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.