Rye Porter

Grain:
     Valley pale             5
     Valley pilsner         5
     Valley rye              1
     Valley crystal B     1
     Roasted barley     0.5
     Chocolate             0.5

Hops:
     Columbus             1.5  60 min     15.2 % alpha
     Columbus             0.5  15 min
     Columbus             0.75  5 min

Yeast:
     Safale  S04

Brewed 12/3/13  OG 1042
Secondary 12/6/13     1012
Kegged 12/13/13        1012

Birthday Beers

The Kernel	London	England	Cascade/Amarillo	Pale Ale	5.60%
The Kernel	London	England	Table Beer		2.90%
The Kernel	London	England	Citra/Simcoe/Centennial	Pale Ale	5.60%
The Kernel	London	England	Double 4C	IPA	9.60%
The Kernel	London	England	Citra/Centennial/Amarillo	IPA	7.20%
The Kernel	London	England	London 1890 Export	Stout	7%
Rising Tide	Portland	Maine	Hesperus	Barleywine	10.30%
Aecht Schlenkerla	Bamberg	Germany	Rauchbier	Marzen	5.10%
Weihenstephaner	Munich	Germany	Dunkel	Hefeweissbier	5.30%
8 Wired Brewing	Marlborough	New Zealand	Saison Sauvin	Saison	7.00%
8 Wired Brewing	Marlborough	New Zealand	Rewired	Brown Ale	5.70%
Pretty Things Beer and Ale Project	Westport	Massachusetts	St Botolph's Town	Rustic Brown Ale	5.90%
Pretty Things Beer and Ale Project	Westport	Massachusetts	Jack D'Or	Saison americaine	6.50%
Cerveza Cucapa	Mexicali	Mexico	Lowrider	Double Rye Ale	7.20%
Dungarvan Brewing Company	Dungarvan	Ireland	Winter Brew	Coffee and Oatmeal Stout	4.70%
Dungarvan Brewing Company	Dungarvan	Ireland	Helvick Gold	Irish Blonde Ale	4.90%
8 Degrees	Mitchelstown	Ireland	Sunburnt	Irish Red	5.00%
8 Degrees	Mitchelstown	Ireland	Howling Gale Ale	Ale	5.00%
Peak Organic	Portland	Maine	Maple Collaboration	Ale with maple syrup	6.20%
The Kernel	London	England	Export India Porter	Porter	5.80%
Donegal Brewing Company	Ballyshannon	Ireland		Blonde	4.20%
West Kerry Brewery	Ballyferriter	Ireland	Cul Dorcha	Dark Ale	5%
Trouble Brewing	Kildare	Ireland	Dark Arts	Porter	4.40%
Radeberger	Radeberg	Germany		Pilsner
Dr. Fritz Briem	Munich	Germany	1809	Berliner Weisse	5.00%
Vanberg	Zenne Valley	Belgium	Lambick X	Lambic	5.75
White Birch Brewing	Hooksett	New Hampshire	4 Anniversary Ale	Belgian Style Wheatwine	9.00%
Brasserie Dupont	Tourpes	Belgium	Saison Dupont	Farmhouse Ale	6.50%
Atlantic Brewing	Bar Harbor	Maine	Ellen's Coffee Stout	Stout	5.40%
Atlantic Brewing	Bar Harbor	Maine	McFoochie's	Scottish Ale	7%
Bar Harbor Brewing Company	Bar Harbor	Maine	Thunder Hole Ale	Brown Ale
Switchback	Burlington	Vermont	Slow-Fermented Brown Ale	Brown Ale
Marshall Wharf Brewing Company	Belfast	Maine	Sexy Chaos	Russian Imperial Stout	10.70%
Marshall Wharf Brewing Company	Belfast	Maine	Tug	Pale Ale	5%
Jack's Abby (and EvilTwin Brewing)	Framingham	Massachusetts	Jack's Evil Brew	Schwarzbier
Jack's Abby	Framingham	Massachusetts	Framinghammer	Baltic Porter	10%
Jack's Abby	Framingham	Massachusetts	Copper Legend	Octoberfest	5.70%
Henniker Brewing Co.	Henniker	New Hampshire	Hop Slinger	IPA	6.50%
Slumbrew	Somerville	Massachusetts	Happy Sol	Wheat beer	5.50%
Galway Bay Brewery	Galway	Ireland	Bay Ale	Irish Red	4.40%
603 Brewery	Campton	New Hampshire	18 Mile Ale	Rye Ale		Grilled or light meals, chicken, fish or salads, mild cheeses
O'Haras	Carlow	Ireland	Double IPA	Double IPA	7.50%
Native	Brandon	Vermont	Ginger Wheat
Birra del Borgo	Piana di Spedino Borgorose	Italy	Saison IPA		6.20%
Nogne o (and Bridge Road Brewers)	Grimstad	Norway	India-Style Saison		7.50%
Great Rhythm Brewing Company	Portsmouth	NH	Resonation	Pale Ale	5.20%

Plus a bottle of Moxie...

Celebrator Doppelbock Clone

5 gallons, extract

12 oz Munich II
8 oz Crystal 60
5 oz Chocolate

6.6 lbs Light LME
3.3 lbs Maris Otter Light LME

1 oz Hallertau @ 4.7% AA (60 min.)
0.75 oz Northern Brewer @ 8.6% AA (60 min.)
0.5 oz Hallertau @ 4.7% AA (15 min.)

1 tsp Irish Moss (15 min.)

WLP833 German Bock Yeast

Pitched: 11/14/2013 OG 1.080 @ ~68F
Secondary: 11/30/2013 SG 1.026
Kegged: 1/12/2014 FG 1.026

Notes: I fermented the primary in the cellar at a temperature of 52-58F depending on the day. There was very vigorous initial action and then solid bubbling for another week or so. The secondary is in the garage at a temperature fairly close to the air temperature, but clad in a sleeping bag for some extra insulation. The liquid is hovering around 40F.

Rye IPA

Rye IPA
(10 gallons)
11/14/2013

14.0 lbs Valley Malt pale malt
4 lbs rye malt
2 lbs crystal special B

1.5 oz Warrior (60 min)
1.0 oz Simcoe (30 min)
1.0 oz Simcoe (5 min)

yeast:
safale S-04 (plastic)
Lallemand BRY-97 (carboy)

1.5 qt/lb of grain
Infusion mash 156 for 75 min
70 min boil

1.051 OG on 11/14

Cider

MacIntosh Cider
5 gal
pressed 10/5/13  OG 1053
Safale 04
kegged 11/13/13

Ben's Lager var.

Grain:
     Valley Pilsner     8 lbs
     Munich               0.5
     Caramal pils       0.5
     Carapils              0.5
     Crystal 20          0.5

Hops:
     Saaz                   2 oz 60 min
     Saaz                   1 oz 20 min
     Summit              0.5 oz 5 min
     Saaz                   1 0z 5 min
     Summit              0.5   1 min
     Saaz                   0.5   1 min

Secondary:
     Saaz        0.5
     Summit   0.5


Yeast  Safale 04  (expiration 1/2013)

Brewed 11/13/13  OG  1031

Belgian Pale

Belgian Pale
(5 gallons)
11/6/2013

10.0 lbs Valley Malt pilsner malt
3.0 lbs Valley Malt rye malt
1.0 lbs Valley Malt Special B

0.5 oz warrior (60 min)
0.5 oz warrior (30 min)
1.0 oz simcoe (5 min)

yeast:
wyeast 3522 belgian ardennes

1.5 qt/lb single infusion
water at 180, mash start at 153
Infusion mash 153 for 75 min
60 min boil

1.055 OG on 11/6
1.017 secondary on 11/10 (lambic carboy)
1.014 keg on 12/29

Pilsner

Pilsner
(5 gallons)
10/31/2013

10.0 lbs Valley Malt pilsner malt
1.0 lbs Carahell

1.0 oz mount hood (60 min)
0.5 oz mount hood (30 min)
0.5 oz mount hood (5 min)

yeast:
wyeast 2278 czech pils

1.5 qt/lb single infusion
water at 180, mash start at 155
Infusion mash 155 for 60 min
60 min boil

1.040 OG on 10/31 (4 days room temp, 7 days cellar)
1.013 secondary on 11/11 (root cellar)
1.013 keg on 1/3

Oatmeal Stout

Grain bill:
Valley malt pale    8 lbs
Flaked Oats           1 lbs
Roasted Barley   0.5 lbs
Chocolate malt   0.5 lbs
Crystal 20* L     0.5 lbs

Hops:
Summit 14.2   1 oz  60 min

Yeast:
Safale  S 04

OG           10/2/13       1.048
Transfer  10/9/13       1.016
Keg         10/18/13      1.014

60 min boil      

Saison

Saison
(5 gallons)
10/3/2013

10.0 lbs Valley Malt pilsner malt
3.0 lbs Valley Malt rye malt
0.5 lbs Valley Malt Special B

1.25 oz styrian aurora (60 min)
1.25 oz styrian aurora (15 min)
1.0 oz french strisselspalt (2 min)

yeast:
wyeats 3711 french saison

1.5 qt/lb single infusion
water at 167, mash start at 147
Infusion mash 147 for 90 min
60 min boil

1.045 OG on 10/3
1.010 keg on 10/25

Second Time Stout

5 gallons, extract

4 oz Black Patent
4 oz Victory
4 oz Crystal 60
4 oz Chocolate

3 lbs Briess Golden Light DME
3.3 lbs CBW Golden Light LME

1 oz UK Challenger @ AA 6.9% (60 min.)
1 oz UK Challenger @ AA 6.9% (10 min.)

WLP005 British Ale Yeast

Pitched: 9/15/2013 OG 1.052

Secondary: 9/30/2013 SG 1.014

Kegged: 10/29/2013 SG 1.014

Hop Harvest 2013

Harvested on 9/12/2013.

Fuggles - 6.25 oz
90% came from the more established hill

Mt Hood - negligable (10 cones)

Sterling - negligable (1 cone)

Cascade - 1.75 oz
small cones, lots of brown spots

Chinook - 4.25 oz
large cones

Fresh Hop Pale Ale

American Pale Ale
(5 gallons)
9/12/2013

10.0 lbs Valley Malt pale malt
0.5 lbs Valley Malt Special B

4.25 oz chinook (60 min)
1.75 oz cascade (15 min)
6.25 oz fuggles (2 min)

yeast:
safale S-04

1.5 qt/lb single infusion
water at 167, mash start at 152
Infusion mash 152 for 85 min
60 min boil

1.048 OG on 9/12
1.017 secondary on 9/22

Belgian Dark Strong

Belgian Dark Strong
(5 gallons)
8/22/2013

15.0 lbs Valley Malt pilsner malt
0.5 lbs Valley Malt toasted oats
0.5 lbs Valley Malt Special B

2.0 oz Styrian Arora (60 min)
1.0 oz French Strisselspalt (15 min)
1.0 oz French Strisselspalt (2 min)

yeast:
Wyeast Belgian Strong 1388
Strike temp 165
Infusion mash 152 for 60 min
Sparge 45-50 min, water at 170
60 min boil

1.062 OG on 8/22
55% efficiency
Mash temp seemed good, maybe I'm not using enough water in the mash.  Or the mill still isn't set right??
1.018 secondary on 8/28
1.012 keg on 9/12

Wheat IPA

Wheat IPA
(10 gallons)
8/8/2013

16.0 lbs Valley Malt pale malt
5.5 lbs Valley Malt wheat malt (emma variety)
1.0 lbs Valley Malt Special B

3.0 oz Zythos (60 min)
2.0 oz Zythos (15 min)
2.0 oz Zythos (2 min)
2.0 oz Zythos (dry)

yeast:
safale US-05
Infusion mash 150 for 60 min
60 min boil

1.040 OG on 8/8
55% efficiency (wheat malt not converting?)

Saaz Summer "Pilsner"

A light summer, all Saaz pils, fermented with dry lager yeast but in a summer cellar where temps will probably not get below 60*.

Grain bill:
     Vallet malt light               8 lbs
     Briess Carapils                4 oz
     German Munich malt      4 oz
     Belgium Caramel Pils     4 oz

Hops
     Saaz     2 oz 60 min
     Saaz     1 oz 45 min
     Saaz     1 oz 1 min

Yeast
     Saflager s-23

Brewed 8/5/13  OG 1032  started in kitchen 65*
Transfer 8/8/13  1010  68*

Annual Brewery Production

2013 - 75 gallons
2012 - 95 gallons
2011 - 80 gallons
2010 - 45 gallons
2009 - 55 gallons
2008 - 50 gallons

Columbus Rye Porter

Porter
(10 gallons)
7/23/2013

18.0 lbs Valley Malt pale malt
2.0 lbs Valley Malt Rye malt
1.0 lbs Valley Malt Special B
0.5 lbs Blackprinz malt
0.5 lbs CaraAroma malt


1.5 oz Columbus (60 min)
0.5 oz Columbus (15 min)
0.75 oz Columbus (5 min)

yeast:
safale S-04
Infusion mash 152 for 60 min
60 min boil

1.048 OG on 7/23
around 70% efficiency
1.013 secondary on 7/28

Zythos Pale Ale

American Pale Ale
(10 gallons)
6/28/2013

20.0 lbs Valley Malt pale malt
1.0 lbs Valley Malt Special B

1.5 oz Zythos (60 min)
1.0 oz Zythos (15 min)
2.0 oz Zythos (2 min)
2.0 oz Zythos (dry)

yeast:
safale US-05
Infusion mash 152 for 60 min
60 min boil

1.050 OG on 6/28
73% efficiency (adjusted grain mill some more)
1.012 secondary on 7/4
1.012 keg on 7/10

Porter

Grain bill:
     Pale malt (Valley Malt)                10 lbs
     Crystal malt 80  ( B Valley Malt)   1 lbs
     Black                                               4 oz
    Roasted Barley                                3 oz
     Cara aroma                                    8 oz

Hops:
     Cascade  (7.1)                      2 oz at 60 min
     Cascade                               1 oz at 15 min

Yeast:
     Safale S04

From Brewer's Friend: OG  1059
                                      FG 1015   5.82%
                                      IBU          51.35
                                      SRM        22.60

BrewedBrewed 6/13/2013     OG     1052
Transfer           6/20/2013              1014
Kegged            7/1/2013         FG  1014

Ben's Lager

Lager from Ben the brewer at Gritty's

5 gallon
all grain
1/31/13

Valley Pale malt          10 lbs
Munich                         0.5
Caramal pils                0.5
Carapils                       0.75

Saaz  3.9%                     1 oz 60 min
                                      1 oz 20 min
Saaz                               2 oz 5 min
German Tettnang 4.5% 1 oz 5 min

Saaz                             0.5   in secondary
Summit                        0.5   in secondary

Wyeast 2278 Urquell Lager
     used with yeast starter 24 hours prior

Infusion mash 155 for 60 min
5/26/13  Boil 75 min  OG 1.050  (Tom Murch was here looking at a concrete job)
6/5/13  Transfer to secondary, hops added, 1.010
7/1/2013  Kegged                                    FG 1010

Double Dark and Hoppy

Imperial Black IPA
(5 gallons)
5/23/2013

13.75 lbs Valley Malt pale malt
1.0 lbs Valley Malt Special B
12 oz franco belges kiln coffee

2.0 oz Columbus (60 min)
1.0 oz Styrian Arora (15 min)
1.0 oz Styrian Arora (2 min)
1.0 oz Simcoe (dry - 6/7)

yeast:
safale US-05
Infusion mash 155 for 60 min
60 min boil

1.067 OG on 5/23
60% efficiency (adjusted grain mill to .039")
1.022 secondary on 5/30
1.022 keg on 6/14

Saison

Saison
(10 gallons)
5/15/2013

16.0 lbs Valley Malt pilsner malt
2 lbs wheat malt
1 lbs rye malt
1 lbs crystal special B

1.0 oz Columbus (60 min)
2.0 oz Styrian Aurora (15 min)
2.0 oz Styrian Aurora (5 min)

yeast:
Lallemand Belle Saison
Infusion mash 150 for 60 min
60 min boil

1.035 OG on 5/13
1.009 keg on 5/19
1.009 kep on 5/30
53% efficiency

Dark Rye Pale Ale

5 gallon all grain

Grain:
     Valley Malt pale                    12
     Valley Malt Rye                      3
     Valley Special B crystal (80)   1
     Bries Carapils                         12 oz
     Valley wheat                            1

Hops:
     Mt Hood 4.7                            1 oz 60 min
     Columbus    15.5                     1 oz 60 min
     Mt Hood                                  1 oz 30 min
     Mt Hood                                  1 oz 1 min
     Columbus                                1 oz secondary

Yeast:
     Safale 04

expected OG at 75% 1.094, FG 1.028
color 13*
IBU 66.4

Brewed 5/10/13   OG 1.050
     5/18/13  transfer to secondary, columbus added, 1.014
     5/26/13 kegged 1.010

Rye Pale Ale

Rye Pale Ale
(10 gallons)
5/1/2013

14.0 lbs Valley Malt pale malt
5 lbs 2 oz rye malt
2 lbs crystal special B

1.25 oz Columbus (60 min)
2.0 oz Styrian Aurora (15 min)
2.0 oz Styrian Aurora (dry)

yeast:
safale S-04
safale US-05
Infusion mash 150 for 60 min
60 min boil

1.040 OG on 5/1
1.010 secondary on 5/6
1.010 keg on 5/13
1.010 keg on 5/19

Hop Relocation

4/26/2013

After 3 years of poor to moderate growth behing the garage I moved my hop plants to a location behind the house that gets more light.  In order from house to field the plants are:

1. Fuggles
2. Fuggles
3. Mt Hood
4. Sterling
5. Cascade
6. Chinook

Black IPA

5 gallon extract

8 oz Victory
8 oz Caramel 80L
3 oz Chocolate Wheat
4 oz Chocolate Malt

3 lbs dark LME
3 lbs amber LME
1 lb amber DME

1 oz Cascade @ 6.4% AA (60 min.)
1 oz Columbus @ 13.9% AA (15 min.)
1 oz Chinook @ 12.1% AA (10 min.)

WLP 041 Pacific Ale Yeast

Pitched 4/19/2013 SG 1.052
Secondary 4/28/2013 SG 1.020
Kegged 5/18/2013 SG 1.020

Black IPA

Black IPA
5 gallons
3/19/2012

Grain:
10 lbs Valley Pale Malt
4 oz Carapils
8 oz Munich
8 oz Caramel pils
4 oz Black
4 oz Roasted

Hops:
2.5 oz EKG 5%        60 min
1 oz Columbus 15.5%       15 min
1 oz Columbus                  10 min
1 0z Mt Hood 3.6%            5 min
1 oz Saaz 3.0%                   0 min
2 oz Saaz                           secondary

Yeast:
safale S-o4

1.060 OG on 3/19/2013
1.012 on 3/19/2013  Saaz added
1.010 on 331/2013  kegged

Dark and hoppy

Black IPA
(10 gallons)
4/7/2013

20.0 lbs Valley Malt pale malt
8 oz briess blackprinz malt
8 oz caraaroma
4 oz franco belges kiln coffee

2.0 oz Columbus (60 min)
3.0 oz Cascade (15 min)
1.0 oz Mt Hood (dry hop carboy A)
1.0 oz Styrian Aurora (dry hop carboy B)

yeast:
safale S-04
safale US-05
Infusion mash 150 for 60 min
60 min boil

1.042 OG on 4/7
1.009 secondary on 4/11

Saison

Saison
(5 gallons)
3/24/2013

10.0 lbs Valley Malt pilsner malt
1 lb Wheat Malt
4 oz toasted whole oats

0.5 oz Columbus (60 min)
1.0 oz Mt Hood (15 min)

yeast:
Saflager T-58
Infusion mash 150 for 60 min
60 min boil

1.040 OG on 3/24
1.012 secondary on 3/30

Ben's Lager

Lager from Ben the brewer at Gritty's

5 gallon
all grain
1/31/13

Pils malt          10 lbs
Munich           0.5
Caramal pils    0.5
Carapils           0.75

Saaz  3.9%       1 oz 60 min
                         1 oz 20 min
                         1 oz 5 min
Summit 18.5%  0.5 1 min
Saaz                  0.5  in keg
Summit             0.5   in keg

Wyeast 2278 Czech pils
     used with yeast starter 48 hours prior

Infusion mash 155 for 60 min
Boil 60 min

1/31/13  OG 1044 in cellar at 55*
2/18/13  1010 to secondary cellar 55*
2/28/13  1010 to keg, hops added

Batch 2:
Same as first batch but used Saflager-34/70 for yeast

4/22/13  OG 1.054
4/28/13  added hops, to secondary, 1.012
5/11/13 kegged

Maple Brown Ale

Brown Ale
(5 gallons)
3/9/2013

10.0 lbs Valley Malt 2-row pale malt
2 lbs 6 oz Brown Malt
1 lb toasted whole oats

2.0 oz French Strissenspalt (60 min)
1.0 oz French Strissenspalt (30 min)

6 gallons sap/3 gallons water used in process

yeast:
Saflager S-04
Infusion mash 150 for 60 min
60 min boil

1.060 OG on 3/9
1.018 secondary on 3/17
1.018 keg on 3/24

Yeast Starter

1/2 C DME
2 C water

Activate yeast and wait for package to swell
Boil water, mix in DME, cool to room temp, add yeast
Prepare 24-48 hrs prior to using

Pilsner

Pilsner
(10 gallons)
1/13/2013

20.0 lbs Valley Malt 2-row pilsner malt

1.5 oz Columbus (60 min)
2.0 oz French Strissenspalt (30 min)
2.0 oz French Strissenspalt (5 min)
2.0 oz French Strissenspalt (dry)

yeast:
Saflager S-23
Infusion mash 150 for 60 min
60 min boil

1.047 OG on 1/13 ~50 degrees
1.030 secondary on 1/26
1.014 keg on 2/11