Craft Brewing

Ch-oat-colate Porter

4.5 gallon batch size
OG - 1.056
Estimated FG - 1.014
Estimated ABV - 5.5%

Grain
  • Two-row (Canada) 6.8 lbs
  • Flaked Oats - 1.4 lbs
  • Chocolate Malt - 1.02 lbs
  • Crystal 40L - 0.7 lbs
Hops
  • Kent Golding - 1.0 oz @ 60 min
  • Northern Brewer - 0.5 oz @ 60 min
  • Ken Golding - 1.0 ox @ 10 min
Yeast / Other
  • Safale US-05 American Ale Yeast
Traditional mash for 60 minutes at 152 deg. Fly sparge with 170 deg water and do a 1 hour boil. Long after primary fermentation (because I went on vacation) transfer to secondary for a week. Keg and enjoy!

Cascadian Imperial IPA

5.5 gallon batch size
OG - 1.076
Estimated FG - 1.019
Estimated ABV - 7.5%

Grain
  • Two-row (Canada) 13.0 lbs
  • Crystal 77L - 1.0 lbs
  • Light DME - 1.0 lbs
  • Wheat (German) - 0.4 lbs
  • CaraPils - 0.2 lbs
  • Flaked Corn - 0.2 lbs
Hops
  • Cascade - 2.25 oz @ 60 min (fresh whole leaf)
  • Cascade - 2.0 oz @ 30 min (fresh whole leaf)
  • Cascade - 2.25 oz @ 15 min (fresh whole leaf)
  • Cascade - 2.0 oz after primary fermentation (fresh whole leaf)
Yeast / Other
  • Safale US-05 American Ale Yeast
Traditional mash for 60 minutes at 149 deg. Fly sparge with 170 deg water and do a 1 hour boil. Transfer to secondary and dry hop after primary fermentation (approx 2 weeks). Cold crash for 3 days at 2 Celsius before bottling.

Feel Good Christmas Ale

3 gallon batch size
OG - 1.079
Estimated FG - 1.020
Estimated ABV - 7.8%

Grain
  • Two-row (Canada) - 7.5 lbs
  • Honey - 0.5 lbs
  • Chrystal 77L - 0.25 lbs
  • Special "B" - 0.25 lbs
  • Chocolate Malt - 0.125 lbs
  • Wheat - 0.125 lbs
  • DME light - 1.0 lbs
Hops
  • Centennial - 0.50 oz @ 60 min
  • Centennial - 0.25 oz @ 30 min
  • Centennial - 0.25 oz @ 5 min
Yeast / Other
  • Safale US-04 English Ale Yeast
  • 1 tbs of Ginger
  • 1 tbs of Orange Peel Bitter
  • 1 Vanilla Pod
  • 2 Cinnamon Sticks
  • 1 tbs of Irish Moss - fining agent
Following fermentation, use a litre of beer to make a priming solution using priming sugar, ginger, bitter orange, cinnamon and vanilla pod. Boil for 15 minutes, cool and pitch into fermented beer. Mix well and bottle.

Germerican HopSeries APA

6 gallon batch size
OG - 1.064
Estimated FG - 1.016
Est ABV - 6.3%


Grain
  • Two-row (Canada) - 8.0 lbs
  • Flaked Corn - 1.0 lbs
  • CaraPils - 0.8 lbs
  • Crystal 77L - 0.5 lbs
Hops
  • Hallertauer - 2.0 oz @ 60 min (fresh whole leaf)
  • Hallertauer - 1.0 oz @ 40 min (fresh whole leaf)
  • Hallertauer - 3.0 oz @ 30 min (fresh whole leaf)
  • Hallertauer - 1.0 oz @ DryHop (fresh whole leaf)
Year / Other
  • Safale US-05 American Ale Yeast
Traditional mash for 60 minutes at 152 deg. Fly sparged with 170 deg water and the boil length was an hour. I'm going to let it sit for one week before I dry hop it for an additional week using some fresh hallertauer from the hop yard. 

In-Threes Ale

6 gallon batch size
OG - 1.043
Estimated FG - 1.010
Est ABV - 4.5%

Grain
  • Two-row (Canada) - 8.0 lbs
  • Wheat - 0.5 lbs
  • Chocolate Malt - 0.375 lbs
Hops
  • Nugget - 3.0 oz @ 30 min (pellet)
  • Nugget - 2.0 oz @ 0 min (pellet)
  • Cascade - 1.0 oz dry hop after primary (fresh whole leaf)
Year / Other
  • Nottingham Ale Yeast
  • Irish Moss added with 15 mins on boil
I used a stepped mash for the first time. It began with a 30 minute protein rest at 125 deg which was followed with a 60 minute mash at 149 deg. I fly sparged with 170 deg water and the boil length was an hour. I'm going to let it sit for one week before I dry hop it for an additional week using some fresh cascade from the hop yard. 

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