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. 62 - American Beauty Pale Ale

American Beauty Pale Ale

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.

Batch No. 61 - Three Billy Goats

Three Billy Goats

Brewed - December 8, 2012

Style - Maibock / Helles Bock

Ingredients:

• 17.0 lbs. Weyermann Pilsner
• 4.40 lbs. Munich
• 3.0 lbs.Vienna
• 0.33 lbs. Melanoidin

• 1.00 oz. Northern Brewer (60)
• 0.75 oz. Hallertaur (60)

• White Labs WLP835 German "X" Lager (1000 ml starter / 1 vials)
• Wyeast #2206 Bavarian Lager (1000 ml starter / 1 pack)

OG – 1.070
Primary – 56 days
Secondary - ?? days

Kegged - ??

White Labs WLP835:
FG - 1.018
Attenuation - 75.0%
ABV - 7.1%

Wyeast #2206:
FG - 1.020
Attenuation - 72.2%
ABV - 6.8%

Notes:

• First time brewing a Maibock / Helles Bock
• Trying out two different lager yeasts and using both for the first time
• Mash at 154° and 90 min boil
• Carboy #1 (White Labs) - start at 40° in my chest freezer
• Carboy #2 (Wyeast) - start at 40° in my chest freezer

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 

Batch No. 59 - No Simple Highway

No Simple Highway

Brewed - September 22, 2012

Style - Saison

Ingredients:

• 13.0 lbs. Weyermann Pilsner
• 1.5 lbs. Red Wheat
• 1.5 lbs. White Wheat
• 1.5 lbs. Belgian Caravienne
• 0.75 lbs. Flaked Wheat

• 1.75 oz. Perle (60)
• 0.50 oz. Saaz (30
• 1.00 oz. Saaz (10)
• 1.50 oz. Saaz (0)

• Wyeast #3711 French Saison (slurry from previous beer)

OG –1.046
Primary – 14 days
Secondary - ?? days

Kegged - ??

FG - 1.003 
Attenuation - 93.5%
ABV - 5.63%


Notes:

• A simple, sessionable Saison

• I ended up putting this in the rye whiskey barrel on 10/24/12; not much whiskey flavor remains and hoping to get more dry oak out if than anything; need to check soon and transfer it before much whiskey comes out

Batch No. 58 - Sticky Fingers Fresh Hop

Sticky Fingers Fresh Hop Ale

Brewed - September 22, 2012

Style - Fresh Hop Ale / American Pale Ale

Ingredients:

• 15.0 lbs. Gambrinus 2-Row
• 4.0 lbs. Maris Otter Pale
• 2.0 lbs. Munich Light
• 0.5 lbs. Crystal 20L
• 0.5 lbs. Crystal 40L
• 0.5 lbs.Victory
• ?? oz. Fresh Cascades

• 1.50 oz. Cascade (60)
• 1.00 oz. Centennial (60)
• 1.00 oz. Cascade (30)
• 0.50 oz. Centennial (30)
• ?? oz. Fresh Cascade (5)
• ?? oz. Fresh Cascade (0)
• ?? oz. TBD (dry hopped)

• Wyeast #1056 American Ale (2 packs / 1000 ml starter)

OG – 1.056
Primary – 10 days
Secondary - 13 days (dry hopped)

Kegged -October 15, 2012

FG - 1.010
Attenuation - 82.1%
ABV - 6.0%

Notes:

• "Fresh Hop" American Pale Ale brewed with fresh Cascade hops harvested the previous evening at Finn Hill Farms....thanks Bob!!!
• Inspired from the trip to Yakima for Hop School and my first fresh hop beer :)
• I didn't weigh the fresh hops, but after picking from the bine, my bucket was filled over the 4-gallon mark
• I added a few oz. or so into the mash with the bulk added at the 5 and 0 min mark of the boil; pellet hops added for bittering at the 60 and 30 min marks

 Trunk full of hops :)

 

Batch No. 57 - Vindobona Lager

Vindobona

Brewed - September 1, 2012

Style - Vienna Lager

Ingredients:

• 17.0 lbs. Vienna
• 2.0 lbs. Pilsner
• 1.0 lbs. CaraMunich
• 0.5 lbs. Melanoidin

• 2.0 oz. Hallertaur (60)
• 0.75 oz. Hallertaur (20)
• 0.50 oz. Hallertaur (0)

• Wyeast #2124 Bohemian Lager (1200 ml starter / 3 pack)

OG – 1.058
Primary – ?? days
Secondary - ?? days

Kegged - ??

FG - 1.011 (estimated)
Attenuation - 81.6% (estimated)
ABV - 6.2% (estimated

Notes:

• mmmm, Vienna Lager....love to drink it, so was overdue for making another batch; slight variation to my first batch brewed late last year
• Mash at 154° and 60 min
• Ferment at 40 degrees
• Had trouble cooling below 65, so let the wort cool down to ~ 40 overnight in the chest freezer and pitched the yeast the next day