April 2009
Sunday April 19, 2009. An American Wheat beer was brewed this Sunday. The brew was an all grain 5 gallon batch. The grain bill consisted of a mixture of 4 pounds of Pale Malt, and 4 pounds of Wheat Malt. The original gravity was 1.041 and we achieved 1.042 which was right on. The boil additions were 1 oz. of Willamette @ 60 minutes and 1 oz. of Cascade hops @ 15 minutes. The yeast we used is American Wheat yeast # 1010 from Wyeast. Active fermentation began within twelve hours.
The Classic American Pilsener was transferred to a secondary fermenter today after four weeks in the primary fermenter at 50 Deg F. A FG reading of 1.014 was reached and now the lager is in a refrigerator in the garage holding 35 deg f. for the lagering period. The yeast cake was saved in a growler and put into the keg fridge for the next lager brew.
The Classic American Pilsener was transferred to a secondary fermenter today after four weeks in the primary fermenter at 50 Deg F. A FG reading of 1.014 was reached and now the lager is in a refrigerator in the garage holding 35 deg f. for the lagering period. The yeast cake was saved in a growler and put into the keg fridge for the next lager brew.
May 2009
June 2009
Sunday May 10, 2009. Recently enjoying a few Fuller's London Porter brews, we decided to brew a clone version. The brew was an all grain 5 gallon batch. The grain bill consisted of a mixture of 8 pounds of 2 Row Pale Malt, 1.5 pounds of Brown Malt, 1.75 lbs of Crystal 75L and .75 lbs Chocolate malt. The original gravity was 1.056 and we achieved an efficiency of 72%. The boil additions were 1.25 oz. of Fuggle @ 60 minutes and .75 oz. of Fuggle hops @ 15 minutes. The yeast we used is London ESB yeast # 1968 from Wyeast. Active fermentation began within 8 hours.
The American Wheat beer was kegged today as well. We split the batch between (2) 3 gallon kegs, keeping one as the original American Wheat beer, and adding 2 oz. blueberry extract to the other for a Blueberry Wheat beer.
Thursday May 14, 2009. We decided to try brewing a Schwarzbier today. This is a German black lager which seems to be pretty rare these days. The brew was an all grain 5 gallon batch. The grain bill consisted of a mixture of 4.5 pounds of German Vienna Malt, 4.5 pounds of German Munich Malt, 1 pound of German Dark Munich .5 pounds Caramunich III Malt and .5 pounds of Debittered Black Malt. The original gravity was 1.054 and we achieved an efficiency of 70%. The boil additions were 1 oz. of Perle hops @ 60 minutes. The yeast we used is Bavarian Lager yeast # 2206 from Wyeast. Active fermentation began within 8 hours.
Wednesday May 20, 2009. Having not brewed a stout in a while, we brewed a Sweet Stout or some people call it a Milk Stout due to the addition of lactose. The brew was an all grain 10 gallon batch. The grain bill consisted of a mixture of 17 pounds of 2 Row Pale Malt, 2 pounds of Chocolate Malt, 2 pounds of Crystal 60L and 1 pound roasted barley. The target original gravity was 1.062 and we achieved an efficiency of 73%. The boil additions were 2 oz. of Target hops @ 60 minutes, 1 pound of lactose (milk sugar) at 15 minutes and .4 oz. of Hersheys Cocoa at 5 minutes. The yeast we used is Irish Ale yeast # 1084 from Wyeast. Active fermentation began within 8 hours.
Saturday May 23, 2009. Today the Fullers London Porter was moved to a secondary fermenter and the Classic American Pilsener was put on tap.
Monday May 25, 2009. Glen, being a hophead, came up with todays brew. It is an over the top American IPA. The brew was an all grain 10 gallon batch. The grain bill consisted of a mixture of 18 pounds of 2 Row Pale Malt, 1 pound of Caramel Pils Malt and 1 pound of Caramalt. The target original gravity was 1.052 and we achieved an efficiency of 73%. The boil additions were 2 oz. of Nugget hops @ 60 minutes, 2 oz. Glacier hops at 15 minutes, 2 oz. of Cascade hops at 10 minutes and 1 oz. of Cascade hops @ 2 minutes. The yeast we used is Northwest Ale yeast # 1332 from Wyeast. Active fermentation began within 12 hours.
Thursday May 28, 2009. The Fullers London Porter was kegged.
The American Wheat beer was kegged today as well. We split the batch between (2) 3 gallon kegs, keeping one as the original American Wheat beer, and adding 2 oz. blueberry extract to the other for a Blueberry Wheat beer.
Thursday May 14, 2009. We decided to try brewing a Schwarzbier today. This is a German black lager which seems to be pretty rare these days. The brew was an all grain 5 gallon batch. The grain bill consisted of a mixture of 4.5 pounds of German Vienna Malt, 4.5 pounds of German Munich Malt, 1 pound of German Dark Munich .5 pounds Caramunich III Malt and .5 pounds of Debittered Black Malt. The original gravity was 1.054 and we achieved an efficiency of 70%. The boil additions were 1 oz. of Perle hops @ 60 minutes. The yeast we used is Bavarian Lager yeast # 2206 from Wyeast. Active fermentation began within 8 hours.
Wednesday May 20, 2009. Having not brewed a stout in a while, we brewed a Sweet Stout or some people call it a Milk Stout due to the addition of lactose. The brew was an all grain 10 gallon batch. The grain bill consisted of a mixture of 17 pounds of 2 Row Pale Malt, 2 pounds of Chocolate Malt, 2 pounds of Crystal 60L and 1 pound roasted barley. The target original gravity was 1.062 and we achieved an efficiency of 73%. The boil additions were 2 oz. of Target hops @ 60 minutes, 1 pound of lactose (milk sugar) at 15 minutes and .4 oz. of Hersheys Cocoa at 5 minutes. The yeast we used is Irish Ale yeast # 1084 from Wyeast. Active fermentation began within 8 hours.
Saturday May 23, 2009. Today the Fullers London Porter was moved to a secondary fermenter and the Classic American Pilsener was put on tap.
Monday May 25, 2009. Glen, being a hophead, came up with todays brew. It is an over the top American IPA. The brew was an all grain 10 gallon batch. The grain bill consisted of a mixture of 18 pounds of 2 Row Pale Malt, 1 pound of Caramel Pils Malt and 1 pound of Caramalt. The target original gravity was 1.052 and we achieved an efficiency of 73%. The boil additions were 2 oz. of Nugget hops @ 60 minutes, 2 oz. Glacier hops at 15 minutes, 2 oz. of Cascade hops at 10 minutes and 1 oz. of Cascade hops @ 2 minutes. The yeast we used is Northwest Ale yeast # 1332 from Wyeast. Active fermentation began within 12 hours.
Thursday May 28, 2009. The Fullers London Porter was kegged.
Saturday June 6, 2009. The Sweet Stout was kegged.
Tuesday June 9, 2009. A nice English ESB was the beer we brewed this Tuesday. The brew was an all grain 5 gallon batch. The grain bill consisted of a mixture of 9 pounds of 2 Row Pale Malt and 1 pound of Simpsons Crystal Malt. The target original gravity was 1.055 and we achieved an efficiency of 72%. The boil additions were 2 oz. of Willamette hops @ 60 minutes, 1 oz. of Kent Goldings hops @ 15 minutes and 1 oz. of Kent Goldings @ 5 minutes. The yeast we used is English Ale yeast WLP002 from White Labs. Active fermentation began within 8 hours.
Thursday June 18, 2009. The ESB was moved to a secondary fermenter.
Saturday June 20, 2009. The ESB was kegged.
Tuesday June 9, 2009. A nice English ESB was the beer we brewed this Tuesday. The brew was an all grain 5 gallon batch. The grain bill consisted of a mixture of 9 pounds of 2 Row Pale Malt and 1 pound of Simpsons Crystal Malt. The target original gravity was 1.055 and we achieved an efficiency of 72%. The boil additions were 2 oz. of Willamette hops @ 60 minutes, 1 oz. of Kent Goldings hops @ 15 minutes and 1 oz. of Kent Goldings @ 5 minutes. The yeast we used is English Ale yeast WLP002 from White Labs. Active fermentation began within 8 hours.
Thursday June 18, 2009. The ESB was moved to a secondary fermenter.
Saturday June 20, 2009. The ESB was kegged.