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

Batch No. 60 - Mellow Mood Rauchbier

Mellow Mood

Brewed - November 8, 2012

Style - Classic Rauchbier

Ingredients:

• 12.5 lbs.Weyermann Rauch
• 4.5 lbs. Pilsner
• 2.0 lbs. Munich
• 0.75 lbs. CaraMunich
• 0.75 lbs. Melanoidin
• 0.10 lbs. Black Barley

• 1.75 oz. Hallertaur (60)
• 0.75 oz. Hallertaur (20)

• White Labs WLP830 German Lager (1000 ml starter / 2 vials)
•  Saflager S-23 Lager Yeast (dry / 1 pack)

OG – 1.058

White Labs WLP830:
Primary – 86 days
Secondary/Lager - 60 days

Kegged -April 3, 2013

FG - 1.017
Attenuation - 70.7%
ABV - 5.37%

Saflager S-23:
Primary – 30 days
Secondary/Lager - 35 days

Kegged -January 15, 2013

FG - 1.014
Attenuation - 75.9%
ABV - 5.76%

Notes:

• First attempt at a Classic Rauchbier, a style that continues to grow on me esp. with the rich smokey and clean, crisp dark lager flavors
• I held up at ~ 61% rauch malt and based on the brewing day aromas and flavors, I hope it's turns out smokey enough
• Trying out two different lager yeasts and using both White Labs and Saflager for the first time (have used dry ale yeast but haven't tried with a lager until now)
• Mash at 154° and 60 min boil
• Carboy #1 (White Labs) - true lager fermentation; start at 40° in my chest freezer; 12/8/12: only down to 1.035!!; 1/15/13: down to 1.017 and it tastes great, so I decided to live with the FG and pull it out of chest freezer for short d-rest and now lagering
• Carboy #2 (Saflager) - fermenting at control room ambient; low 50's to start and will monitor; 12/8/12: down to 1.014 and transferred to a keg for lagering