October 2008
No activity this month due to a ton of overtime at work
November 2008
Sunday November 2, 2008. Today a Winter Warmer was brewed. The brew was an all grain 5 gallon batch. The grain bill consisted of a mixture of 11.5 pounds of 2 row Crisp Maris Otter, 1 pound of Simpson's CaraMalt and .25 pounds of Simpson's Chocolate malts. The target original gravity was 1.069, which makes this a nice full bodied winter ale. We achieved 1.067 which was decent for the amount of beer we were consuming this brew day. The hop additions were 2 oz. of Willamette @ 60 minutes and 1 oz. of Willamette @ 1 minute. The yeast we used is London Ale III yeast # 1318 from Wyeast. Active fermentation began within twelve hours and after 14 days it was down to 1.018.
Monday November 17, 2008. The beer was racked to a secondary fermenter.
Saturday November 22, 2008. The brew of the day today was a Harpoon Winter Warmer Clone. We were drinking Harpoon Winter Warmer while brewing in hopes of an outcome of a winter warmer very close to Harpoon's. We are for anything that might help in some small way. The brew was an all grain 5 gallon batch. The grain bill consisted of a mixture of 9.5 pounds of Rahr 2 row Pale malt, 2 pounds of Simpson's Dark Crystal malt, and .5 pounds of Briess Carapils malt. The target original gravity was 1.056. We achieved 1.055 so it was pretty close. The hop addition was 1 oz. of Cluster hops @ 60 minutes. The 15 minute addition was a heaping tablespoon of pumpkin pie spice which deviates from the recipe's addition of just cinnamon and nutmeg. Both are in the pumpkin pie spice with a few extra ingredients. The yeast we used is London Ale III yeast # 1318 from Wyeast.
Monday November 17, 2008. The beer was racked to a secondary fermenter.
Saturday November 22, 2008. The brew of the day today was a Harpoon Winter Warmer Clone. We were drinking Harpoon Winter Warmer while brewing in hopes of an outcome of a winter warmer very close to Harpoon's. We are for anything that might help in some small way. The brew was an all grain 5 gallon batch. The grain bill consisted of a mixture of 9.5 pounds of Rahr 2 row Pale malt, 2 pounds of Simpson's Dark Crystal malt, and .5 pounds of Briess Carapils malt. The target original gravity was 1.056. We achieved 1.055 so it was pretty close. The hop addition was 1 oz. of Cluster hops @ 60 minutes. The 15 minute addition was a heaping tablespoon of pumpkin pie spice which deviates from the recipe's addition of just cinnamon and nutmeg. Both are in the pumpkin pie spice with a few extra ingredients. The yeast we used is London Ale III yeast # 1318 from Wyeast.
December 2008
No activity this month due to work and holidays. We will start 2009 off with a Double Brown Ale and a Classic American Lager on the schedule.