Porter

Basic 5 gallon, all grain porter using Mark's malt (pale and crystal)

Grain bill:
     Pale malt (from Mark)      10 lbs
     Crystal malt 80                   1 lbs
     Black                                  4 oz
     Chocolate                           6 oz
     Cara aroma                         8 oz

Hops:
     Cascade                               2 oz at 60 min
     Cascade                               1 oz at 15 min

Yeast:
     Safale S04

Brewed 12/21/12            OG    1062
Transfer 12/26/12                     1012
Kegged    1/4/13             FG    1012

Lambic

Lambic
(10 gallons)
12/8/12

12.0 lbs Franco-Belgian pils
8.0 lbs torrified wheat

2.0 oz French Strissenspalt (60 min)

yeast: Wyeast 3278 Lambic Blend

Infusion mash at 150 for 60 min
60 min boil

Seasonal Brew

Seasonal Brew
(10 gallons)
12/02/2012

12.5 lbs Valley Malt 2-row pale malt
4.5 lbs Valley Malt Red Fife Wheat Malt
12.5 lbs Valley Malt Buckwheat
0.5 lbs Valley Malt Crystal 80L

1.0 oz Columbus (60 min)
0.5 oz Mt Hood (60 min)
1.0 oz Mt Hood (30 min)
1.0 oz Mt Hood (0 min)
1.0 oz Columbus (dry)

yeast:
Safale S-04 (carboy)
Safbrew T-58
Infusion mash 155 for 60 min
60 min boil

1.045 OG on 12/02
1.015 secondary on 12/8
1.015 keg on 12/8 (carboy)

Beet Feet Winter Ale

5 gallon, all grain ale spiced with beets, ginger, and coriander

Grains:  
     Rahr 2 row malt                    12 lbs
     Briess Caramel  60                  1 lbs
     Weyermann Caramunich III    1 lbs

Additions at boil:
     Beets peeled and cubed            2 lbs
     Coriander                                  1 1/2 t
     Candied ginger                          2 oz
     Amylase enzyme                       1 T

Hops:
     Cascade                                     2 oz   60 min
     Mt Hood                                    1 oz     1 min

Yeast:
     Safale   S 04

Brewed 11/28/2012  OG  1.050
Secondary 12/5/12            1.010
Kegged  12/21/12             1.010
     Primed with 3/4 cup sugar, 8 bottles for competition

Midnight Sweet Potato Porter

5 gallons, extract


0.5 lbs roasted barley

0.25 lbs chocolate malt

6 lbs light dried malt extract

8.5 lbs sweet potatoes, peeled, sliced, and roasted at 350F for 45 min., mashed, added to boil (60 min.)

2 oz Cluster @ 7.5% AA (60 min.)

WhiteLabs WLP013 London Ale

Pitched: 11/20/2012, SG 1.035

Secondary: 12/08/2012, SG 1.012

Kegged: 1/15/2013, SG 1.1011

Notes: Unusually for me, this was a completely made-up recipe: I tend to rely on others' recipes, or make only minor modifications of my own. I couldn't find an extract recipe for this particular style, however, which imposed some improvisation. There was a nice sweet potato/caramelization flavour on transfer to the secondary, along with an impressive inch or so of sludge in the primary (I hadn't intended to leave it in the primary so long but I think it worked out for the best). 

Rye IPA

Rye IPA
(5 gallons)
11/17/2012

10.0 lbs Valley Malt 2-row pale malt
2.5 lbs Valley Malt Amber Rye
1.0 lbs Walley Malt Buckwheat

1.0 oz Mt Hood (first wort)
1.0 oz Columbus (60 min)
1.0 oz Mt Hood (30 min)
1.0 oz Mt Hood (0 min)

yeast:
Safale S-04
Infusion mash 155 for 60 min
60 min boil

?? OG on 11/17
1.020 keg on 11/24

Rye IPA

5 gallon all grain

Grain:
     Rahr 2 row           12 lbs          (12.25)
     Weyermann rye     3 lbs            (2.35)
     Bries crystal 60      1 lb             (1.25)
     Bries carapils         1 lbs              (0.5)
     Rahr white wheat    1 lb             (0.5)

Hops:
     Mt Hood               1oz   pre boil
     Columbus             1oz   60 min
     Mt Hood               1oz   30 min
     Mt Hood               1oz     1 min
     Columbus             1oz      secondary

Yeast:
     White Labs  California Ale Yeast  P001

(weights of original recipe)

Brewed 10/24/2012 OG 1.062

Transfer 11/2/2012 1.020  1 0z Columbus added

Kegged 11/28/12  1.010

Kiwi Express IPA

From Northern Brewer

5 gallons extract

0.5 lbs Briess Caramel 20

2 lbs Briess DME
6 lbs Pilsen malt syrup (late addition: 15 min.)

1/2 oz Pacific Jade (60 min.)
3.5 oz Kiwi Express Blend (Pacific Jade, Motueka, Super Alpha) (10 min.)
4 oz Kiwi Express Blend (Pacific Jade, Motueka, Super Alpha) (dry hop)

Wyeast 1056 American Ale

Pitched: 10/19/2012; SG 1.060
Secondary: 11/11/2012; SG 1.015
Kegged: 11/27/2012; SG 1.015

Notes: I had the ingredients in the fridge for a while and had to brew it before I took a trip. The wait didn't seem to have done the hops any harm -- the smell as I opened each pouch was intense. The quantity of hops in the full boil is surprisingly small, but the flavour was excellent at the transition to the secondary.

Barleywine

Barleywine
(5 gallons)
10/14/2012

20.0 lbs Valley Malt 2-row pale malt

1.66 oz mostly Fuggles (60 min)
1.66 oz mostly Fuggles (15 min)
1.66 oz mostly Fuggles (2 min)
2.0 oz mostly Fuggles dry hop last 2 weeks

yeast:
Safale S-04
Infusion mash 155 for 60 min
60 min boil

1.088 OG on 10/14
1.027 secondary on 10/20
1.027 keg on 1/5
65% mash efficiency

Saison

Saison
(10 gallons)
9/30/2012

12.0 lbs Belgian Pale Malt
8.0 lbs Franco-Belgian Pilsner Malt
1.0 lbs Fawcett Crystal Rye Malt
1.0 lbs Fawcett Optic Malt

4.0 oz German Tradition (60 min)
1.0 oz Kent Golding (15 min)
1.0 oz Styrian (2 min)

yeast:
Wyeast 3724 Belgian Saison
Wyeast 3711 French Saison (carboy)
Infusion mash 152 for 60 min
60 min boil

1.055 OG on 9/30
1.040 secondary on 10/7
1.040 secondary on 10/14
(pitched additional yeast)
1.015 FG on 10/20
1.009 FG on 11/7
74% mash efficiency

Fresh Hop Ale 2012

2012 Fresh Hop Ale

Harvested hops on 8/20/2012
     30 oz wet weight
     6.5 oz dry weight  8/29/2012

Grain bill
     Maris Otter             12#
     Briess caramel 60   1#
     Briess carapils        1#

Hops
     60 min       4.5 0z
     15 min       1 0z  (from 2011 harvest)
     1 min         1 oz
     secondary  1 oz

Brewed 8/29/12
     single infusion at 154*
     boil 60 min
     OG 1.056
Transfer to secondary 9/5/12
     1 oz hops added
     SG 1.020
Kegged 9/26/12
     SG 1.020

Single Hop Un-Kolsch

Single Hop Un-Kolsch
(10 gallons)
8/19/2012

15.0 lbs Best Mahr Pilsen Malt
1.0 lbs Weyermann Carafoam
1.0 lbs German Vienna Malt

2.0 oz Saphir (first wort)
2.0 oz Saphir (30 min)
1.0 oz Saphir (10 min)
1.0 oz Saphir (dry)

yeast:
Wyeast 2575 Kolsch II
Infusion mash 149 for 60 min
60 min boil

1.045 OG on 8/19
77% mash efficiency

Surly Furious IPA

Surly Furious IPA
(10 gallons)
6/24/2012

15.0 lbs Canada Malting Pale Ale Malt
6.5 lbs British Golden Promise
1.76 lbs English Medium Crystal
1.26 lbs Belgian Aromatic Malt
0.25 lbs English Roated barley

1.0 oz Amarillo (first wort)
3.5 oz Warrior (60 min)
4.0 oz Amarillo (0 min)
10.0 oz Simcoe (dry)
5.0 ox Ahtanum (dry)
1.0 oz Warrior (dry)
1.0 oz Amarillo (dry)

yeast:
Wyeast 1335 British Ale II
Infusion mash 153 for 60 min
60 min boil

1.060 OG on 6/24
74% roasted barley

Bavarian Hefeweizen

Bavarian Hefeweizen
(5 gallons)
7/08/2012

5.5 lbs Weyermann Pale Wheat malt
4.0 lbs German Pilsner malt

1.0 oz Tettnang (60 min)

yeast:
Danstar Munich German Wheat Beer Yeast

Step mash 122-149-158
60 min boil

1.040 OG on 7/8
60% mash efficiency
1.010 keg/bottle on 7/17

Competition Hefeweizen

Franziskaner Hefe-Weisse Clone, with adaptations
5 gallons
6/28/2012

Steep for 30 min. at 155F:

4 oz aromatic malt
4 oz acidulated malt

Then add:

5.75 lb Wheat DME
2 oz malto-dextrin
1 oz Hallertau hops @ 4.1% AA (60 min.) [dried whole hops]

1/4 oz Perle hops @ 8.9% AA (15 min.) [pellet hops]
1/4 oz Spalt hops @ 4.0% AA (15 min.) [pellet hops]

Whitelabs WLP300 Hefeweizen Ale Yeast

Pitched: 6/28/2012 1.050 SG
Secondary: 7/9/2012 1.010 SG
Kegged: 7/16/2012 1.014 SG (with priming sugar)

Notes: I've usually had very, very vigorous fermentation with hefeweizens but this time was more normal, with steady bubbling for a week or so and no blowout. The smell of the hefeweizen is unmistakable even through the airlock.

I bottled six bale-top bottles and kegged the rest.

From Ben, the brewer at Gritty's in Auburn, taken without permission from Maine Brews.com

HERE’S THE RECIPE FOR CZECH PILSNER WITH AN AMERICAN TWIST (ALL-GRAIN RECIPE FOR 5 GALLONS):

Note: This recipe is highly dependent on soft water, so if yours is high in minerals I strongly recommend diluting or substituting with distilled water. Portland’s water is very soft, so I add either a few ounces of acidulated malt or 15 mL lactic acid to the mash.

Grain:
9# German Pils malt
0.5# Munich malt
0.5# Caramel Pils malt
0.75# Carapils malt

Hops:
Crystal Whole Flower (or other noble variety), 4%AA, 1 oz, added first wort
Saaz Pellets, 3.9%AA, 1 oz, boil 60 min
Saaz Pellets, 3.9%AA, 1 oz, boil 20 min
Saaz Pellets, 3.9%AA, 1 oz, boil 5 min
Summit Pellets, 18.5%AA, 0.5 oz, boil 5 min
Saaz Pellets, 3.9%AA, 1 oz, boil 1 min
Summit Pellets, 18.5%AA, 0.5 oz, boil 1 min
Saaz Pellets, 0.5 oz, dry hop in secondary (lagering) vessel
Summit Pellets, 0.5 oz, dry hop in secondary (lagering) vessel

Yeast:
WYeast 2278 Czech Pils – I strongly recommend making a very large starter for this beer (as for all lagers). I typically make 1.5 gallons of starter well in advance, then decant the beer before adding the slurry to the wort.

Other ingredients:
1 Whirlfloc tablet, boil 15 min
1 tsp WYeast yeast nutrient, boil 15 minutes

Procedure (single decoction mash):
Mash in with 3.2 gal of 138F degree water for a protein rest of 122F. After 15 min infuse 2.2 gal 212F water for saccharification rest at 154F. After 20 min pull 1.5 gal of the mash, heat to boil while stirring almost continuously, boil 30 min then add to back to main mash for mashout at 165 F. Vorlauf, then lauter to get 8.75 gal in kettle (predicted gravity with 83% efficiency, 1.037). Boil 90 minutes, adding hops. Chill as quickly as possible to 52F.
Note: you will likely have to adjust times and temperatures to account for your system.

Ferment at 52F until fermentation appears to be slowing dramatically, then raise temperature to 60F for two days. If this is your first lager, don’t be alarmed by disgusting smells coming from the fermenter – this is normal and the beer will end up ok. Rack to secondary with dry hops (I use Cornelius kegs, because I can keep pressure on them and not worry about an airlock during cooling), then drop the temperature about 2F per day until you reach 35F. Lager for at least 3 weeks (5 is ideal), then keg or bottle. Prost!

Competition Hefeweizen

Hefeweizen
10 gallons all grain

Grain Bill
     German pilsner malt  10 #
     Weyermann pale Wheat  10 #

Hops
     Tettnang 2 oz @60 min
     Cascade 1 oz @ 15 min

Yeast
     Wyeast 3068
     Wyeast 3638
     Yeast started and after package swelled (3-4 days) each added to 4 oz Munton Extra DME in 1 qt water.   After 2 days beer brewed and dividdeed into two 5 gal batches.

6/7/12 brewed OG 1040
6/13/12 transfer
6/27/12 bottled and kegged with priming sugar  FG 1010

Kitchen Sink Porter

Porter
5 gal all grain made with left over specialty grains

Grain Bill
     Warminster Floor Matted Maris Otter 10#
     Wyermann CaraAroma 10 oz
     SimpsonsBlack Malt 4 oz
     Simpsons Extra Dark Crystal 4oz
     Briess Carapils 8 Oz

Hops
     Nugget 1.5 oz 60 min
     Millenium Kestrel 60 min
     Nugget 0.5 1 min

Yeast
     Safale S05

6/27/12 brewed 1.044
8/11/12 kegged 1.010

Pale Ale

Shining Star Pale Ale
(10 gallons)
4/14/2012

15.0 lbs rahr premium pils
2.5 lbs bairds light carastan

6.3 lbs gold malt syrup
6.0 lbs golden light dry malt extract

1.5 oz palisade (60 min)
1.0 oz centennial (10 min)
1.0 oz columbus (10 min)
1.0 oz centenial (0 min)
1.0 oz columbus (0 min)

yeast:
Safbrew US-05

Infusion mash at 152 for 60 min
60 min boil

Kölsch

Recipe from Northern Brewer

5 gallons extract

1 lb Pilsen Light DME
6 lbs Pilsen LME (late addition: last 15 min. of boil)

1 oz Tradition @ (60 min.)
1 oz Hersbrucker @ (30 min.)

Wyeast 2565 Kölsch

Pitched: 4/20/12 OG 1.052
Secondary: 5/19/12 SG 1.010
Kegged:

Notes: The late addition liquid malt extract was a bit unusual; adding that much late in the boil really cools things down and I wasn't quite sure whether I needed to adjust the boil time to give it a full 60 minutes of vigorous boiling or whether the entire heating time from first boil was supposed to be 60 minutes. I went with the first option, so the wort was bubbling away for 65-70 minutes in the end. The fermentation is supposed to take place at a somewhat lower temperature than normal, between 55 and 65, so I lugged the primary fermenter down to the basement in search of a chillier spot.

It spent much longer in the primary than I expected: just after brewday the weather got very cold indeed and our basement may have been cold enough to stop or slow fermentation. After a couple of weeks, things were still moving along with plenty of vigour, so it ended up being in the primary for almost four weeks. It tasted pretty good at transfer, and the specific gravity was good.

This was one of my favourite styles when I lived in Germany, often served in tiny Kölsch glasses, so I'm hopeful that the outcome will be good here.

Saison

Saison
(10 gallons)
3/11/2012

2.0 lbs franco-belgs pilsner malt
1.25 lbs simsons golden naked oats
1.25 lbs weyermann aciduated malt
1.25 lbs belgian aromatic malt
12 lbs pilsen malt syrup

1.0 oz styrian goldings (first wort)
1.0 oz columbus (60 min)
3.0 oz styrian goldings (0 min)

yeast:
wyeast 3522 belgian ardennes
Partial mash recipe
Steep grains with 2 gallons at 165 for 60 min
Sparged with 1.5 gallons at 150
60 min boil

Partial mash version of all-grain saison:
http://scbrew.blogspot.com/2011/05/saison.html

Breakwater Pale Ale

Breakwater Pale Ale
(10 gallons)
1/22/2012

0.75 lbs briess caramel 60L
0.625 lbs belgian biscuit

6.3 lbs gold malt syrup
6.0 lbs golden light dry malt extract

1.0 oz chinook (60 min)
1.0 oz chinook (40 min)
1.0 oz chinook (20 min)
1.0 oz chinook (2 min)
1.0 oz citra (dry)

yeast:
Safbrew US-05

Steep grains for 20 min @ 170
60 min boil

1.049 OG on 1/22
secondary A&B on 1/29
keg A on 2/6
keg B on 3/3

Czech Pilsner

Tmave Vycepni 10 all grain kit from Northern Brewers

Grains

7.25 lbs German Munich

0.25 lbs Weyermann CaraAroma

0.125 lbs Weyermann Carara III

Hops

2 oz Saaz for 60 min

1 0z Saaz for 45 min

Yeast

Wyeast #2782 Staro Prague Lager

brewed 1/9/12 og 1030 24 hrs at 68*, then 50*

secondary 1/17 1010 50*

Kegged 1/29 1020 (extra 1/2 gal in growler with 1 T cane sugar)

Notes: Yeast was very slow to activate. It finally expanded in about 10 days. A starter was used with 5 0z of priming dextrose for 2 days with good results. Initial bubbling began in 24 hours in the kitchen before it was set in the purple room to finish.

Apple Grinder

This apple grinder is built around a 12" wheel. The wheel was made by laminating 1" maple boards from Fat Eddies in Falmouth. After the boards were glued and rough shaped with a saw, they were turned on the frame itself. The teeth are pieces of stainless steel clamps, cut and bent to leave 1/8", and then screwed onto the wheel. Powered by a 1/2 hp motor and ready to go.

Fire Lizard Extra Stout

Recipe from Modern Brewer

5 gallons extract

1/2 lb Crystal 120
1/2 lb Chocolate
1/2 lb Flaked Maize
1/4 lb Roast Barley
1/4 lb Carafa III

6.6 lbs Amber LME
1 lb brown sugar

2 oz dried Brewer's Gold (9.4% AA) (60 min.)

Wyeast 1098 British Ale

Pitched 1/7/12 OG 1.060
Kegged 2/18/2012 FG 1.025

Notes: The brown sugar was another new ingredient for me: I've used candi sugar in the Belgian clones before, but not the brown sugar. The OG was a touch under the recommended level but I'm not too bothered: the FG is still likely to be 5.5+%, plenty for a beer on tap in the basement. The initial fermentation kicked off after 24 hours, and has been solid if not incredibly vigorous.