Orator Ale - Scotch Heavy 70/-

4 # Briess Pilsen DME
0.5# Cane sugar
6 oz Crystal 10L
3 oz Roasted barley
1.5 oz Scottish peated malt

1.5 oz Styrian Goldings 2.6% AA 60 min
0.6 oz Fuggle 4.2% AA 15 min
0.2 oz Styrian Goldings 2.6% 0 min

Irish moss 15 min

White Labs WLP028 Edinburgh Ale

Method - Steep grain bag, add extracts. Boil down until it's reduced by half. Aim for kettle caramelization. Add to boiling water and proceed as normal.

OG 1.040
FG 1.013
3.54 % ABV

Springtime for Hitler - Maibock

2/13/11

Have we gone too far?

NEIN!

stats-

OG 1.069/ 1.062
FG 1.015/ 1.013
SRM 11
IBU 23

Malz

7.25# Pilsner
5# munich
.25# melanoidin

Hopfen

1.25oz hallertau 4.5% @ 60

Hefe

Wyeast 2206, Munich Lager - 1L starter, 1 cup ex LME, 24hr @ 58, swirling

H2O

stock

Protocol -

1. heat strike 4 gal to 175
2. to tun, allow thermal mass equlibration, settle to 165
3. add grain and mix - settle at 155
4. single infusion @ 155 60 min
5. heat sparge to 185, 4 gal.
6. recirculate 2 L till clear, take 1st runnings, 2.5 gal
7. batch sparge 4.5 gal @ 185, 5 min set for post-mashout and re-mix
8 recirculate 2L, collect 2nd runnings - 6 gal total
9. boil 60
@ 60 - 1.25oz hallertau
@10 - 1tbs irish moss
10. Chill TO 60, 20 min, strain to aerate, pitch 1L starter. settled @ 75, cooled to 60 outside.
11. OG1 - 1.062, 8points below the mark, poor efficiency.
12. 1 day @ 58 to start

2/14/11 - moved to 50 for 8 days
2/20/11 - grav - 1.020, still bubbling vigorously,
2/22/11 - 80% attenuated - move to 65 for diacyl rest 48 hr
2/24/11 - rack to secondary lager x 6 wk @ 40.

4/8/11 - bottled w/ 4.6oz dextrose. aiming for 2.7 vol. we shall see.

results pending....

Washington's Wooden Teeth - Oatmeal Molasses Stout

1/2/2011

Colonial brew, collaboration of nanertak and the baron.

DT got wise and changed the malt bill on me, so....

stats:

OG 1.065/ 1.070
FG 1.025/ 1.020
SRM 30/ 35
IBU 35/ 30

Malz -

10# 2 row pale (US)
2# flaked oats
1# marris otter pale (wary noice)
8oz flaked barley
8oz black malt
8oz chocolate malt
6oz dark molasses

Hopfen -

1oz chinook 11% @ 60/ 5
0.5oz cascade 6% @ 5

Hefe

WLP 002 english ale yeast - super floccu, did it work. second repitching with generic dry ale yeast.

H2O

stock

Adjuncts -

6oz dark molasses, 1oz toasted oak chips medium for secondary


proto

1. heat strike to 182
2. add to tun, allow thermal mass absorption 5 min
3. add grains, hit 157/ 156
4. mash single infusion @ 156 for 60
5. heat sparge to 190, cool 180.
6. add 1 gal or mashout. 10 min
7. recirculate 2 qt till clear, collect first runings - 3gal
8. batch sparge remaining 3 gal. sit 10 min
9. reciculate 2 qt, collect second runnings 3 gal.
10. boil 60
@60 - .75 chinook + 6oz molasses
@5 .25 oz chinook + 0.5oz cascade. no moss.
11. 4.5 gal left. chill, strain, pitch, no starter. OG 1.070
12. ferment 1 week @ 65-70
1/6/11 - no fermentation apparent, re-pitch generic dry ale yeast
1/9/11 - still nothing, let sit.
1/16/11 - grav reading - 1.020. something happened.
12. rack to secondary with 1oz oak chips. 2wk. 4 gal left.
1/30/11 - bottle with 2.1oz dextrose, 1.9oz light DME - aim 2.2 vol CO2

2/21/11 cracked on Washington's Birthday. was nice. oatiness, hearty, dryish finish, could be a bit drier. molasses hangs heavy in the air. light chocolate/ coffee, could use more. not bad. mouthfeel is pretty dead on, need more head retention.

Weizenschaaft ist Cool - Weizenbock

Sorry, would have got to this sooner but got distracted watching old MUSE videos. Fuck, man.

smoked weizenbock the ended up more like a overly smoked, overly dark doppel. meh.



stats, est/ actual

OG - 1.075/ 1.072
FG - 1.020/ 1.019
SRM - 23/ 35
IBU - 17/40 (from smoked malt)

Malts -

5# - Breiss wheat LME (ACTUALLY ONLY 50% wheat by vol, fuckers)
3.3# - breiss munich LME
1# german pilsner
3/4# cherrywood smoked malt
1/2# chocolate wheat
1/2# belgian special B

Hops -

1.5oz tetatanager 4.7% @ 60min

Yeast -

WLP 380 - Hefeweizen IV (more clove, less nanner) No starter (poor choice)

H2O -

1tsp CaCO3 to harden slightly

no adjuncts


protocol -

1. Steep @ 154 40min
2. sparge 1/2 gal @ 170
3. boil 60
@45 add 3.3# wheat LME
@ 30 add 3.3# munich malt
@ 15 add irish moss
@ 5 add 2# wheat LME
4. cool, strain, pitch direct
5. primary 1 week @ 75-80. was warm week
6. secondary 2 weeks @ 70
7. prime, .75 cup dextrose in 1/2# steeped uncracked smoked malt

-lack of wheat and heavy smoking regimen turned this doppelbock side up. stinging freak. still quite tasty though, rich and malty, deep and clove with banana. should re-do the style proper.