Batch No. 14 - Russian Lullaby

Russian Lullaby

Brewed - February 1, 2009

Style - Belgian Strong Golden Ale
Source - Variation from Vinnie's recipe in Brew Like a Monk

Ingredients:

• 6.0 lbs. Pilsen LME (Northern Brewer)
• 1.0 lbs. Pilsen Light DME (Briess)
• 0.75 lbs. Dextrose
• 1.0 lbs. Aromatic Malt
• 1.0 lbs. Munich Malt
• 1.0 lbs. Wheat Malt
• 1.0 oz. Sterling 6% AA (90)
• 1.0 oz. Sterling 6% AA (30)
• 1.0 oz. Czech Saaz (0)
• 1.0 tsp. Irish Moss (10)
• Wyeast #1214 Belgian Ale
  

OG - 1.073
Primary - 10 days
Secondary - 61 days

Bottled - April 13, 2009

FG - 1.016
Attenuation - 78.1%
ABV - 7.5%

Notes:
- 90 min. boil
- recipe called for Styrian Goldings
- decided not to use 1.0 lbs. of clear Belgian Candi Sugar
- best attenuation yet; stored carboy next to heater during primary to keep the temp close to 75
- very excited about this beer!!

Batch No. 13 - Liquid Karma v2

Liquid Karma v2

I loved my first batch of Liquid Karma so much that I brewed another w/ some small changes. Tried to time this so that with a few months in the bottle, it would be ready for submitting to the 2009 Pro-Am in June.

Brewed - January 18, 2009

Style - Coffee Porter
Source - Tastybrew.com variation / Northern Brewer / Bob's HBS

Ingredients:

• 7.0 lbs. Light LME
• 0.75 lbs. Dextrose
• 6.0 oz. Sugar in the Raw (new)
• 1.0 lbs. American Crystal 80
• 1.0 lbs. American Munich Light
• 1.5 lbs. Chocolate Grain (inc. by 0.5 lbs.)
• 1.5 lbs. Flaked Oats (inc. by 0.5 lbs.)
• 0.5 lbs. American Black Patent (inc. by 0.25 lbs.)
• 1.5 oz. Fuggles (75)
• 1.5 oz. Fuggles (15)
• 5 cups strong coffee (DH)
  
• Wyeast #1025 London Ale
  

OG - 1.072
Primary - 9 days
Secondary - 40 days

Bottled - March 8, 2009

FG - 1.022
Attenuation - 69.4%
ABV - 6.6%

Notes:
- 75 minute boil (didn't do that first time)
- Ryan Brother's Coffee Broadway Blues
- 13 days longer in secondary

Batch No. 12 - Bamboozled

Bamboozled Smoked Porter

Brewed - October 26, 2008

Style - Smoked Porter
Source - Northern Brewer kit (Peat Smoked Porter)

Ingredients:

• 1.0 lbs. Black Malt
• 0.25 lbs. Briess Caramel 80
• 0.25 lbs. Peated Malt
• 6.0 lbs. Dark LME
• 2.0 lbs. Dark DME
• 1.0 oz. Nugget (60)
• 1.0 oz. Willamette (40)
• 1.0 oz. Willamette (15)
• Wyeast #1056 American Ale
  

OG - 1.070
Primary - 13 days
Secondary - 31 days

Bottled - December 10, 2008

FG - 1.028
Attenuation - 60%
ABV - 5.5%

Notes:
- recipe called for 1.062 OG, but got 1.070
- attenuation was pretty low
- mild smoke and chalkiness
- turned out great and will revisit

Batch No. 11 - Kinza Imperial Wit

Kinza Imperial Wit

Brewed - October 5, 2008

Style - Imperial Wit
Source - Northern Brewer kit

Ingredients:

• 9.15 lbs. Wheat LME
• 1.0 lbs. Honey
• 0.5 oz. Summit (60)
• 1.0 oz. Saaz (1)
• 1.0 oz. Corriander (10)
• 2 grams Paradise Seeds
• Wyeast #3463 Forbidden Fruit
  

OG - 1.072
Primary - 10 days
Secondary - 56 days

Bottled - December 10, 2008

FG - 1.022
Attenuation - 69.4%
ABV - 6.6%

Notes:
- first brew using a belgian yeast
- crush paradise / coridaner floated
- ran chiller before inserting / ice cold copper / seemed to help
- don't like using wheat LME / gives a stale taste

First Taste - Midland Pale Ale

May 2008

Side by side tasting of my Midland Pale Ale (on the left) and Mikkeller's All Others Pale.

I didn't take any notes on this and while the Midland Pale was a solid brew, it was expectedly crushed by the Mikkeller is every way besides appearance. Something to shoot for!!

Sad Sight

May 2008

I was in the middle of my floor project and snapped this photo of my empty carboys. Such a sad sight!!!

Batch No. 10 - Stop Making Cents

Stop Making Cents IPA

Brewed - May 3, 2008

Style - Centennial IPA
Source - Northern Brewer kit (Three Hearted IPA)

Ingredients:

• 1.0 lbs. Briess Caramel 40
• 9.15 lbs. Gold LME
• 1.0 oz. Centennial (60)
• 1.0 oz. Centennial (20)
• 1.0 oz. Centennial (5)
• 1.0 oz. Centennial (DH)
• Wyeast #1084 Irish Ale
  

OG - 1.064
Primary - 9 days
Secondary - 19 days

Bottled - May 31, 2008

FG - 1.018
Attenuation - 71.9%
ABV - 6.0%

Notes:
- 100% centennial hops