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