Batch No. 31 - Story of the Ghost

Story of the Ghost Saison

Brewed - May 14, 2011

Style - Saison


Ingredients:

• 20.0 lbs. Weyermann Pilsner
  
• 4.0 lbs. White Wheat
• 2.0 lbs. Weyermann Vienna
  

• 1.0 oz. Hallertauer (90)
• 1.5 oz. East Kent Goldings (90)
• 1.0 oz. East Kent Goldings (45)
  

• Wyeast #3463 Forbidden Fruit (2 packs / 1500 ml starter)
  

OG – 1.070
Primary – 14 days
Secondary - 36 days

Kegged - July 6, 2011

FG - 1.010
Attenuation - 85.7%
ABV - 7.9%

Notes:

• Mash 154° for 60 minutes
• Sparge at ~ 178°
• 90 min. boil
• Estimated OG was 1.078 and I measured at 1.070

• Inspiration for this beer came from one of my favorite breweries, Brasserie Fantome, which brews some of the world's best and most creative saisons.
  

Treatment:

• Will be adding some fruit juice during primary fermentation
  

Brewing Photos - DD Seaport Stout

Someone visiting? Hey, let's brew a beer!! You've been warned....LOL!!

Dr. Dan was in Seattle for a conference, aka getting a free trip to hang out in Seattle for a few days and get in some backcountry skiing. He was also a willing Brewing Assistant for his namesake chocolate stout. Besides having someone to help with some of the dirty grunt work, it was nice to get a bunch of photos from the day.

Exterior view of the "lab"

I must inquire, Wilson

Recipe Sheet

Weighing grains at Bob's Homebrew

Trying to look smart #1

Dough time

Stirring the grains

Putting Dan to work

Pulling a sample of SODO'd Malt Liquor

Trying to look smart #2

Bottling some Vanilla Porter - yum!!

Recirculating

Dan's artistic shot :)

Getting ready to sparge

Sparging

Nice pan shot of the lab

Moving the finished wort to the fermentation room

Ymmmm, pouring your own beer on draft

Batch No. 30 - DD Seaport Stout

DD Seaport Stout

aka The Professor...aka Dr. Dan's Chocolate Stout




Brewed - April 15, 2011

Style - Sweet Stout

Ingredients:

• 16.0 lbs. American 2-Row
  
• 2.5 lbs. Chocolate
• 2.0 lbs. Flaked Oats
• 1.0 lbs. Crystal 75L
• 1.0 lbs. Carafa

• 2.00 oz. Cascade (60)
• 0.25 oz. Magnum (60)
• 0.75 oz. Magnum (30)
  

• Safale US-05 Ale Yeast (2 packs / no starter)
  

OG – 1.058
Primary – 22 days
Secondary - 9 days

Kegged - May 16, 2011

FG - 1.020
Attenuation - 65.5% (quite low)
ABV - 5%

Notes:

• Mash ~ 154° for 60 minutes
• Sparge ~ 175°
  
• Estimated OG was 1.068 and I measured at 1.058
• Original recipe called for 1.0 lbs. of Turbinado Sugar to be added into the boil (@ 60 min), but forgot (yea, another brewday brain freeze!!) until the boil was almost over; decided not to add at all
  

Treatment:

• Have 5 gals. kegged and it's tasting great
• On May 23rd I treated the remaining 5 gals. with a 2 vanilla beans and 1.5 oz. of chocolate extract to sweeten it up a bit

Batch No. 29 - SODO'D Malt Liquor

SODO'D Malt Liquor

Brewed - March 5, 2011

Style - Malt Liquor (no BJCP category...haha)


Ingredients:

• 16.0 lbs. American 6-Row
• 10.0 lbs. Flaked Corn
• 1.0 lbs. Crystal 20L
  
• 1.0 lbs. Carapils / Dextrine
• 1.0 lbs. Vienna
• 1.0 lbs. Rice Hulls
  

• 2.0 oz. Hallertauer (60)
• 1.0 oz. Hallertauer (30)

• Wyeast #2007 Pilsen Lager (2 packs / 1500 ml starter)
  

OG – 1.075
Primary – 41 days
Secondary - 31 days

Kegged - May 16, 2011

FG - 1.012
Attenuation - 84%
ABV - 8.25%

Notes:

• Mash at ~ 154° for 60 minutes
• Sparge at ~ 175°
• Estimated OG was 1.082 and I measured at 1.075
• Long, slow ferment; need to pitch more yeast, esp. with lagers
  

Treatments:

• Bum Wine anyone?
• 5 gals was untreated and the remaining 5 gals was split for treatments with oak spirals and two different Bum Wine's (big thanks to RiversideAK!!)
  
• Bum Wine #1: Cisco Blue Raspberry
  
• Bum Wine #2: Wild Irish Rose
• Photos and tasting panel to follow :)

Batch No. 28 - Scrizzel Berliner Weiss

Scrizzel Berliner Weiss

Brewed - February 19, 2011

Style - Berliner Weiss

Ingredients:

• 5.0 lbs. Weyermann Pilsner
  
• 5.0 lbs. White Wheat
• 1.0 lbs. Acidulated Malt
  

• 1.0 oz. Hallertauer (15)

• Wyeast #5335 Lactobacillus (1 pack / 1000 ml starter)
  

OG – 1.032
Primary – 77 days
Secondary - ??? days / transferred on May 7, 2011

Kegged - ???

FG - 1.003 (estimated)
Attenuation - 90.6% (estimated)
ABV - 3.8% (estimated)

Notes:

• Decoction Mash
• Step One: 133° for 60 minutes
• Step Two: 152° for 15 minutes
• Pull decoction / boil for 20 mins
• Temp raised to 166° and rest for 30 minutes
• Sparge at ~ 175°
• Estimated OG was 1.034 and I measured at 1.032
  

Treatment:

• Originally planned on using Wyeast #1338 European Ale a few days after the lacto to help it finish, but used sour beer dregs instead

• Sour Dregs #1: Bullfrog El Diablo Deluxe
  
• Sour Dregs #2: Cantillon 100% Lambic Bio
  

Batch No. 27 - Hefeweizen in the Groove

Hefeweizen in the Groove

Brewed - February 19, 2011

Style - Light Hybrid Beer / American (Hoppy) Wheat

Ingredients:

• 10.0 lbs. Rahr Red Wheat
• 6.0 lbs. Weyerman Pilsner
  
• 4.0 lbs. Weyermann Vienna
  

• 1.0 oz. Cascade (60)
• 1.5 oz. Amarillo (5)
• 2.0 oz. Amarillo (1)
• 4.0 oz. Amarillo (dry hop)
  

• Wyeast #3068 Bavarian Wheat (2 packs / 1500 ml starter)
  

OG – 1.062
Primary – 14 days
Secondary - 9 days (dry hopped)

Kegged - March 14, 2011

FG - 1.012
Attenuation - 80.7%
ABV - 6.5%

Notes:

• Mash at ~ 154° for 60 minutes
• Sparge at ~ 178°
• Estimated OG was 1.065 and I measured at 1.062
  
• For increased cloves, I started fermentation a little low (~ 64°) for the first 3 days before rising up 70°
• Brew Day mistake - my recipe called for 2.0 oz. of Cascade at 60 mins, but I only put in 1.0 oz; therefore IBU's dropped from 41 to 27.4

• The inspiration for this beer was New Glarus Crack'd Wheat - "This is Dan’s bold creation. You hold the international marriage of a sophisticated Bavarian Hefeweiss and an assertive American Pale Ale. Amarillo dry hopping drives Wisconsin Red Wheat. Traditional open top fermentation cultivates our proprietary Bavarian Weiss yeast in our own Wheat Beer Cellars. Absolutely 100% natural bottle conditioned. This is a living beer. Expect to pour a thick creamy head into your glass. Savor the fierce onslaught of clove, cinnamon, and citrus nose. Our very popular Imperial Weizen ratchets down for the session. Drink to adventure and friends in Wisconsin. We are the state of beer."

Batch No. 26 - Robust Porter

Rutherford the Brave

Brewed - January 15, 2011

Style - Robust Porter

Ingredients:

• 18.0 lbs. Marris Otter Pale
  
• 2.5 lbs. Chocolate
• 2.5 lbs. Crystal 120L
• 1.25 lbs. Carapils/Dextrine
• 0.25 lbs. Black Patent
  

• 1.5 oz. Nugget (60)
• 1.5 oz. Mt. Hood (20)
• 1.5 oz. Fuggle (20)
  
• 0.5 oz. Mt. Hood (1)
• 0.5 oz. Fuggle (1)
  

• Safale US-05 - 2 packs (no starter)
  

OG – 1.060
Primary – 15 days
Secondary - 29 days

Kegged - March 3, 2011

FG - 1.012
Attenuation - 80%
ABV - 6.3%

Notes:

• Mash at ~ 153° for 60 minutes
• Sparge at ~ 178°
• Estimated OG was 1.067 and I measured at 1.060
• Mt. Hood was a substitute for Crystal
• Fuggle was a substitute for Willamette

Treatment:

• Vanilla beans were added to 1/2 of the batch (5 gallons)
• Cut and scrapped the beans and soaked in 4 oz. Maker's Mark for 3 days
• Poured into secondary (glass) and aged for 26 days
• Transferred off beans into keg and carbonated