ESB

All Grain 6 gallons
7.3% 77 IBU

Grains
5 lbs American 2 row malt
6 lbs British pale malt
8 oz British crystal malt
8 oz Raw wheat

Hops
3 oz Bramling Cross 60 min
1 oz Bramling Cross 5 min
2 oz Kent Goldings 5 min
1 oz Cascade dry hops into primary removed at secondary

Yeast
Wyeast British Ale 1098

Mash @ 158* 60 min

6/4/08 OG 1.050
6/8/08 to secondary
Kegged 6/28/08

Rhubarb Ale

All Grain 10 gallons
OG 1.044, FG1.010, 4.3%, 14 IBU

Grains
6 lbs American 6 row malt
8 lbs wheat malt
2 lbs Dextrine malt

Hops
1 oz Fuggles (or Hallertauer) 45 min
1 0z Fuggles (or Hallertauer) 30 min

Yeast
2 packets dry wheat yeast

Variation 1: 2 lbs rhubarb boiled in 1 cup water, strained to one cup and added to secondary
Variation 2: As above but with 1 lb honey and zest of one orange, boiled and strained

Mash 60 minutes @ 154*
7/3/08 OG 1.030
7/7/08 FG 1.010 Ingredients added
7/19/o8 FG of v.1 1.008, kegged

Saison Noire II

Saison Noire
(5 gallons)
7/4/2008

10.0 lbs Belgian Pilsner
0.25 lbs CaraFa II
0.75 lbs Malted Rye
0.25 lbs Smoked Malt
1 t gypsum
14.0 SRM

2 oz Hallertaur (60 min)
0.5 oz Kent Golding (15 min)
0.5 oz Styrian Golding(2 min)
42.3 IBU

Yeast: WLP565 Saison

Infusion mash 155 degrees for 90 minutes

1.050 OG on 7/4
1.020 secondary on 7/11
1.019 keg on 7/31

Cut back the CaraFa II malt to make it a bit less Noire. Added in some rye and smoked malt to see if that adds any malt complexity. Brew store had the 565 saison yeast back this time as well, interested to see if that makes a significant difference.