New Wave of Seattle Real Ale

boom....come on down on April 20th for a full house of cask-conditioned beers :)

Batch No. 67 - Under the Milky Way

Under the Milky Way

Brewed - April 6, 2013

Style - English IPA

Ingredients:

• 9.0 lbs. American 2-Row
• 7.5 lbs. Marris Otter
• 1.0 lbs. Wheat
• 1.0 lbs. Biscuit
• 1.0 lbs. Crystal 20L
• 0.50 lbs. Victory

• 1.00 oz. Cluster (60)
• 1.00 oz. Perle (60)
• 0.50 oz. Willamette (30)
• 0.50 oz. Cluster (30)
• 0.50 oz. Willamette (10)
• 0.50 oz. Cluster (10)
• 0.50 oz. Cascade (5)
• 0.50 oz. Cluster (5)
• Keg #1 Dry-Hops = TBD
• Keg #2 Dry-Hops = TBD

• Wyeast 1028 London Ale (1 pack)
• Wyeast 1056 American Ale (1 pack)

OG – 1.056

Wyeast 1028:
Primary – ?? days
Secondary - ?? days

Kegged - ??

FG - 1.012 (estimated)
Attenuation - 78.6% (estimated)
ABV - 5.76% (estimated)

Wyeast 1056:
Primary – ?? days
Secondary - ?? days

Kegged - ??

FG - 1.010 (estimated)
Attenuation - 82.1% (estimated)
ABV - 6% (estimated)

Notes:

• First time brewing an English IPA, which isn't hopped quite as aggressively as an American IPA and brewed with English yeast for a slightly more malty, caramel and minerally flavor
• Brewing this for the "New Wave of Seattle Real Ale" Cask Festival that we're hosting at the SODO Lab on April 20th
• Doing 1/2 the batch with Wyeast 1056 in case I don't dig the 1028 London as much
• Mash at 154° and 70 min boil

Batch No. 66 - Such is the Promise

Such is the Promise

Brewed - April 6, 2013

Style - Dark Mild Ale

Ingredients:

• 7.5 lbs.Golden Promise
• 2.0 lbs.American 2-Row
• 1.0 lbs. Pale Chocolate
• 1.0 lbs.Crystal 60L
• 0.9 lbs. Crystal 120L
• 0.50 lbs. Flaked Barley

• 0.75 oz. Northern Brewer (60)

• Wyeast 1968 London ESB (1 pack)
• Safale S-04 English Ale Yeast (dry / 1 pack)

OG – 1.038

Wyeast 1968:
Primary – ?? days
Secondary - ?? days

Kegged - ??

FG - 1.010 (estimated)
Attenuation - 73.7% (estimated)
ABV - 3.67% (estimated)

Saflager S-04:
Primary – ?? days
Secondary - ?? days

Kegged - ??

FG - 1.010 (estimated)
Attenuation - 73.7% (estimated)
ABV - 3.67% (estimated)

Notes:

• First time brewing a Dark Mild
• Brewing this for the "New Wave of Seattle Real Ale" Cask Festival that we're hosting at the SODO Lab on April 20th
• Mash at 154° and 70 min boil

Batch No. 65 - thirteen° below

thirteen° below

Brewed - February 2, 2013

Style - Czech Lager

Ingredients:

• 16.0 lbs. Pilsner
• 2.0 lbs. Vienna
• 1.0 lbs. CaraPils/Dextrine
• 0.75 lbs.Munich

• 2.00 oz. Perle (60)
• 2.00 oz. Saaz (15)
• 1.85 oz. Saaz (0)

• Blend of Wyeast #2001 Pilsner Urquell and Wyeast #2278 Czech Pilsner (700 ml starter / 1 pack of each)

OG – 1.056
Primary – 63 days
Secondary - ?? days

Kegged - ??

FG - 1.017 
Attenuation - 69.6%
ABV - 5.11%

Notes:

• basically a repeat of a previous czech pils recipe that turned out really well
• Trying out a blend lager yeasts' mostly due to shop supply prior to brewday
• Mash at 150° and 70 min boil
• Not sure if it was the blend or just not a big enough starter, but attenuation was quite low here (~ 70% versus 83% on my last batch); sample at transfer tasted good, but it's pretty discouraging given the time I let this ferment (60+ days)

Batch No. 64 - Yogurt the Magnificent

Yogurt the Magnificent

Brewed - February 2, 2013

Style - Schwarzbier (Black Beer)

Ingredients:

• 10.0 lbs. Munich
• 4.5 lbs. Pilsner
• 0.7 lbs.Crystal 40L
• 0.7 lbs. Chocolate
• 0.35 lbs. Carafa II
• 0.35 lbs. Roasted Barley

• 2.00 oz. Hallertaur (60)
• 1.00 oz. Hallertaur (20)
• 0.50 oz. Hallertaur (5)

• Wyeast 2206 Bavarian Lager (600 ml starter / 1 pack)
• Saflager S-23 Lager Yeast (dry / 1 pack)

OG – 1.048

Wyeast 2206:
Primary – 63 days
Secondary/Lager - ?? days

Kegged - ??

FG - 1.017
Attenuation - 64.6%
ABV - 4.1%

Saflager S-23:
Primary – 63 days
Secondary/Lager - ?? days

Kegged - ??

FG - 1.015
Attenuation - 68.75%
ABV - 4.32%

Notes:

• First time brewing a Schwarzbier
• Brewed this along with a czech pils knowing that I'd be out fo the country and I could just let this one go for a while in my chest freezer
• Trying out two different lager yeasts and using both Wyeast and Saflager again
• Mash at 154° and 75 min boil
• Tasted great when I transferred it for lagering on 4/6, but didn't get that great of attenuation with either yeast

Batch No. 63 - Pantomime Mixture

Pantomime Mixture Hard Cider

"Brewed" - December 29, 2012

Style - Common Cider

Ingredients:

• 5 gallons Apple Juice
• Blend of Jonogold, Melrose & Spartan Apples
• Pressed & blended by Cellar Ciders in Sultan, WA

• Safale S-04 English Ale Yeast

OG – 1.056
Primary – 98 days
Secondary - ??

Kegged - ??

FG - 1.002
Attenuation - 96.43%
ABV - 7.1%


Step 1: Transfer juice to keg
Step 2: Add yeast

That's it....really....I can't believe I didn't do this sooner.....easiest brew day ever!!!! LOL


Updates:

• more out of lazyiness, this fermented in my closet for nearly 100 days and all the way down to 1.002; drinks with clean, refreshing tartness; will let it sit in a keg for a few weeks before transferring it at least one more time to help it clear and condition

Notes:

•  Fermenting this in a keg and at home in my walk-in pantry closet it keep temps in the low 60's