boom....come on down on April 20th for a full house of cask-conditioned beers :)
Monday, April 8, 2013
Batch No. 67 - Under the Milky Way
Under the Milky Way
Brewed - April 6, 2013
Style - English IPA
Ingredients:
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:
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)
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
Labels:
All-Grain,
Cask Condition,
Cluster,
English,
Festival,
Homebrew,
IPA,
New Wave of Seattle Real Ale,
Recipe,
SODO
Batch No. 66 - Such is the Promise
Such is the Promise
Brewed - April 6, 2013
Style - Dark Mild Ale
Ingredients:
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:
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:
OG – 1.056
Primary – 63 days
Secondary - ?? days
Kegged - ??
FG - 1.017
Attenuation - 69.6%
ABV - 5.11%
Notes:
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:
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:
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
Thursday, January 17, 2013
Batch No. 63 - Pantomime Mixture
Pantomime Mixture Hard Cider
"Brewed" - December 29, 2012
Style - Common Cider
Ingredients:
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:
Notes:
"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
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
Monday, December 10, 2012
Batch No. 62 - American Beauty Pale Ale
American Beauty Pale Ale
Brewed - December 8, 2012
Style - American Pale Ale
Ingredients:
OG – 1.058
Primary – 14 days
Secondary - 24 days (dry hopped for 16 days)
Kegged - January 7, 2013
FG - 1.011
Attenuation - 71%
ABV - 6.16%
Notes:
Brewed - December 8, 2012
Style - American Pale Ale
Ingredients:
- 12.0 lbs. Gambrinus 2-Row
- 5.0 lbs. Maris Otter Pale
- 1.5 lbs. Munich Light
- 0.5 lbs. Crystal 20L
- 0.5 lbs. Crystal 40L
- 0.5 lbs. Victory
- 0.75 oz. Cascade (60)
- 0.50 oz. Belma (60)
- 0.50 oz. Cascade (30)
- 0.50 oz. Amarillo (30)
- 0.50 oz. Belma (30)
- 0.50 oz. Belma (10)
- 0.50 oz. Belma (5)
- 0.50 oz. Belma (KO)
- 2.5 oz. Belma only (dry hop - keg #1)
- 1.5 oz. Belma, 0.70 oz. Cascade & 0.70 oz. Centennial (dry hop - keg #2)
- Wyeast #1056 American Ale (2 packs / 1000 ml starter)
OG – 1.058
Primary – 14 days
Secondary - 24 days (dry hopped for 16 days)
Kegged - January 7, 2013
FG - 1.011
Attenuation - 71%
ABV - 6.16%
Notes:
- American Pale Ale brewed with new hop variety - Belma, which means beautiful, from Hops Direct and Puterbaugh Farms
- Mash at ~ 152° for 60 minutes
- 60 min boil
- Dry Hop keg #1 with 2.50 oz. Belma only
- Dry Hop keg #2 with blend: 1.5 oz. of Belma, 0.7 oz. Cascade & 0.7 oz.
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