April 2008
Saturday, April 12, 2008. Today we brewed an Irish Red Ale. The brew was an all grain 5 gallon batch. The grain bill consisted of a mixture of 7.5 pounds of Rahr 2-row Pale Malt, .75 pounds of Dingeman's Caramel Pils, .25 pounds of Briess Special Roast, .125 pounds of Dingeman's Biscuit and .125 pounds of Simpson's Chocolate malt. The target original gravity was 1.040, we came in at 1.040 so everything looks good. The hop additions were both Target, .5 oz. at 60 minutes and another .5 oz. at 30 minutes. The yeast we used is American Ale yeast II # 1272 from Wyeast. Active fermentation began within twelve hours.
Friday, April 18, 2008. Transferred the beer to a secondary fermenter after a gravity reading of 1.012.
Friday, May 2, 2008. Kegged the beer to a 5 gallon corny keg and force carbonated.
Friday, April 18, 2008. Transferred the beer to a secondary fermenter after a gravity reading of 1.012.
Friday, May 2, 2008. Kegged the beer to a 5 gallon corny keg and force carbonated.
May 2008
Saturday May 10, 2008. An authentic Bavarian Dunkelweizen is the brew for this Saturday. This Bavarian Dunkelweizen is a dark wheat beer with a sour-phenolic character and is lightly hopped. This will be an all grain 5 gallon batch. The grain bill consisted of a mixture of 5 pounds of Weyermann Dark Wheat, 3.5 pounds of Durst Pilsen, 1 pounds of Durst Dark Munich 40 EBC, .5 pounds of Weyermann Caramunich II, and .25 pounds of Dingemans Special B malts. The original gravity we were going for was 1.049, and we were close with a reading of 1.048 on the hydrometer. The only hop addition was 1 oz. of Argentina Cascade @ 60 minutes. The yeast used is German Wheat yeast # 3333 from Wyeast.
Saturday May 17, 2008. A gravity reading of 1.012 was obtained and the beer was racked to a secondary fermenter where it sat for two weeks.
Friday May 30, 2008. Kegged into a 5 gallon corny and force carbonated.
Saturday May 17, 2008. A gravity reading of 1.012 was obtained and the beer was racked to a secondary fermenter where it sat for two weeks.
Friday May 30, 2008. Kegged into a 5 gallon corny and force carbonated.
Monday May 26, 2008. This Saturday's beer is a Brown Porter. This has a very deep red color and a good amount of chocolate malt. The flavor is smooth and nutty. Half of the batch will be a straight up Brown Porter, while the other half will be made into a Bourbon Barrel Porter. This will be an all grain 5 gallon batch. The grain bill consisted of a mixture of 8.5 pounds of Rahr 2-row, 1 pound of Simpson's Crystal, and .5 pounds of Simpson's Chocolate malts. The original gravity we were going for was 1.052, and we were right at that number with a reading of 1.052 on the hydrometer. The hop additions were 1 oz. of Chinook @ 60 minutes and 1 oz. of Cascade @ 1 minute. The yeast is London Ale yeast # 1028 from Wyeast.
Monday June 2, 2008. A gravity reading of 1.012 was obtained. The 2 1/2 gallons which will be a straight brown porter was racked to the secondary. This will sit in the secondary for two weeks. The other 2 1/2 gallons was racked into a different secondary fermenter on 2 Madagascar Vanilla beans and 4 oz. Medium toast American oak chips and is being made into a Bourbon Barrel Porter.
Sunday June 15, 2008. The Brown Porter was kegged into a 3 gallon corny and force carbonated. The Bourbon Barrel Porter continues to sit in the secondary on 2 Madagascar Vanilla beans and 4 oz. Medium toast American oak chips.
Tuesday August 26, 2008. The Bourbon Barrel Porter was put on tap today. The flavor of the Medium toast American oak chips really comes through in addition to the vanilla beans. Thinking about adding about 8 oz. of bourbon to the keg.
Monday June 2, 2008. A gravity reading of 1.012 was obtained. The 2 1/2 gallons which will be a straight brown porter was racked to the secondary. This will sit in the secondary for two weeks. The other 2 1/2 gallons was racked into a different secondary fermenter on 2 Madagascar Vanilla beans and 4 oz. Medium toast American oak chips and is being made into a Bourbon Barrel Porter.
Sunday June 15, 2008. The Brown Porter was kegged into a 3 gallon corny and force carbonated. The Bourbon Barrel Porter continues to sit in the secondary on 2 Madagascar Vanilla beans and 4 oz. Medium toast American oak chips.
Tuesday August 26, 2008. The Bourbon Barrel Porter was put on tap today. The flavor of the Medium toast American oak chips really comes through in addition to the vanilla beans. Thinking about adding about 8 oz. of bourbon to the keg.
Saturday June 21, 2008. Nut Brown Ale is the brew for this Saturday. This Nut Brown Ale has a nice copper color with slight caramelly flavors in addition to toasty and chocolate notes. This will be an all grain 5 gallon batch. The grain bill consisted of a mixture of 7.5 pounds of Crisp Maris Otter, .25 pounds of Simpson's Chocolate, .25 pounds of Dingemans Special B, .25 pounds of Dingemans Biscuit, and .25 pounds of Briess Special Roast malts. The original gravity we were going for was 1.044, and we were right on with a reading of 1.044 on the hydrometer. The only hop addition was 1 oz. of Glacier @ 60 minutes. The yeast we used is London Ale yeast # 1028 from Wyeast.
Saturday June 28, 2008. A gravity reading of 1.014 was obtained and the beer was racked to a secondary fermenter where it sat for two weeks.
Saturday July 12, 2008. Kegged into a 5 gallon corny and force carbonated.
Saturday June 28, 2008. A gravity reading of 1.014 was obtained and the beer was racked to a secondary fermenter where it sat for two weeks.
Saturday July 12, 2008. Kegged into a 5 gallon corny and force carbonated.
June 2008