Belgian Sour Brown Ale

Belgian Sour Brown Ale
(5 gallons)
1/20/2007

1.5 oz cara-pils
2 t gypsum
6/6 lgs light DME
1 lb amber candi sugar
8 oz molasses (added at end of boil)

1.5 oz kent golding (60 min)
1/2 oz saaz (20 min)

oak chips soaked in port for 2 weeks added to secondary

yeast:
WLP570 golden ale primary
WLP655 belgian style sour mix secondary

1.056 OG on 1/20
1.021 secondary, added WLP655 on 1/26
1.012 added oak chips on 2/11
1.009 bottles on 5/6

Gareth's IPA v2

India Pale Ale v2
(5 gallon)
1/17/07

6.6 lbs Munton's light malt extract syrup
1 lb Munton's dry light malt extract
1 lb crystal 40
1/2 lb toasted [bisquit] malt

3 oz Chinook (11.6% alpha acid) (60 min)
2 oz Cascade (5.1% alpha acid) (10 min)

60 min boil

yeast:
Whitelabs American Ale Blend

Kegged 2/7/07, 1.016 FG

Saison

Saison v3
(5 gallons)
1/6/2007

13 lbs american pale
1.5 lbs cara-munich
1 lb light candi sugar
2 t gypsum

1.5 oz hallertauer (60 min)
1/2 oz hallertauer (10 min)
1/2 oz fuggles (5 min)

2 oz crystalized ginger

infusion mash 150 for 120 min
90 min boil

yeast:
WLP565

1.070 OG on 1/6
1.042 secondary on 1/11
1.015 keg on 1/20

Dry Stout

Dry Stout v1
(5 gallon)
1/1/07

6.6 lbs Muntons dark malt extract syrup
3/4 lb Crystal 60
1/3 lb black roasted malt
1/3 lb roasted barley

2 oz Fuggles (4.2% alpha acid) (60 min)

60 min boil

yeast:
Whitelabs Irish Ale yeast

Kegged 1/27/07, 1.014 FG