Black IPA v.2

5 gallon extract

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

3.3 lbs dark LME
3.3 lbs amber LME
1 lb amber DME

1 oz Cascade @ 5.3% AA (60 min.)
1 oz Columbus @ 13.4% AA (15 min.)
1 oz Chinook @ 14.3% AA (10 min.)

WLP 041 Pacific Ale Yeast

Pitched 11/4/2017 OG 1.060
Secondary
Kegged 12/26/17 SG 1.020

Notes: this had a stronger starting gravity, and looks like it's a little stronger on the hop front (due to variations in the AA values of the hops harvest), so we'll see how it turns out.

Not for the first time, we didn't go through a darker beer very quickly -- thinking we should brew IPA/single-hop pale ale type beers more or less exclusively for on-tap service given how the other styles linger in the keg.

Fresh Hop Brown Ale 2017

2017 produced 6 oz of Sunnycroft hops and instead of brewing a lighter ale, we decides to add some body to the hops and try a Brown Ale with the hops.

All grain, 5 gallons

Grain
     Marris Otter        8
     Chocolate            1/2
     Special B             1/2
     Biscuit                 1/2
     Crystal                 1/2

Hops
     Sunnycroft            4 oz 60 min
     Sunnycroft            2 oz 5 min

Yeast
     Safale us 05

Brewed 10/30/17 

Cider Weekend 2017

Transferred 5 gallon for Gareth to keg

Transferred 5 Gallons for Russ to carboy and pitched the Mother for apple cider vinegar.

Made 18 gallon from Sunnycroft, Winnie's, and Gass fields.

     5 for Gareth pitched with White Labs English Cider Yeast.
          1/14/2018  Transferred cider to secondary
               2.5 gallons mixed with 1 pound honey, 1 ground orange peel, 3 T ginger, 1/2 t amylase, 1/2 package of rasberries.
               2.5 gallons left plain.
          6/4/2018  Bottled,  primed with total of 3.8 oz of dextrose split between both 2.5 gallon batches.


     5 for Mark pitched with Safcider.

Unseasonably warm with temps in mid 70's.  Hornets all over, Gareth was stung twice.

Sunnycroft apples very diseased with apple maggot fly.

Porter

Porter

10 gallon, all grain recipe from previous porter but with some changes as noted * original in ( )

Grains:
     Blue Ox Pale Malt         20
     Briess Caramel 40L         1
     Briess Black Malt            1.5
     Briess chocolate Malt         5 oz*  (1.5 chocolate)
     Melanoidin                         4 oz * (new)

Hops:
    Summit   15%    2.3 oz       60 min
    Fuggles   5.1%   3               15 min
    Cascade  4.8%  2                  5
    Fuggle               1.6              5
    (all original hops were chinook 10%, 3 at 60, 1 at 15, and 1 at 5)

Yeast:
     Safale S05

Brewed 6/16/2017 OG 1054
Transferred                   1012

Rye IPA with Amerillo

Trying an old favorite but with the addition of Amerillo hops in the secondary.  Still trying to
get the nose.

10 gallon, all grain

Grains
     Blue Ox Pale     20
     Rye malt             2
     White wheat       2
     Caramel 60         2
     efficiency              1

Hops
     Saax 3.2%                     preboil      2
     Columbus 15.2%          60 min      2.7
     Saaz                              30 min      2
     Saaz                                1 min      2.3
     Amerillo 8.0%              secondary 4

Brewed 4/26/2017  OG1048
Secondary 5/6/2017  1012
Kegged 5/22/17         1010


IBUs    113
Brewhouse efficiency  58%

Kama Citra v.2

5 gallons extract (Northern Brewer)

0.75 lbs Caramel 40

6.6 lbs Golden Light LME
1 lb Golden Light DME

0.5 oz Centennial @ 9.0% AA (60 min.)
1 oz Cascade @ 8.2% AA (20 min.)
1 oz Cascade @ 8.2% AA (10 min.)
1 oz Citra @ 13.4% AA (flameout, resting for 10 min.)

1 oz Citra @ 13.4% AA (Dry hop at secondary transfer)
1 oz Cascade @ 8.2% AA (Dry hop at secondary transfer)

Safale US-05 Ale Yeast

Pitched: 9/19/15  OG 1.056
Secondary: 10/5/15 SG 1.014
Kegged: 10/21/15 SG 1.014

Notes: This came out very well again, though it took quite a while for the final kegged beer to clarify. My memory tells me that the previous version was slightly less bitter, with more emphasis on the hop aromatics.

St Paul Porter v.2

5 gallon extract (Northern Brewer)

0.5 lbs Chocolate Malt

0.5 lbs Crystal 120

3.3 lbs Dark LME
3 lb2 Dark DME

2 oz Cluster (AA 7.2%) (60 min.)
1 oz Cascade (AA 5.3%) (1 min.)

WLP007 Dry English Ale

Pitched: 1/24/17 )G 1.052
Kegged: 2/4/17 SG 1.020

Notes: The second time I've made this recipe, with some variations this time around in hop acidity and yeast. Ferments very quickly, really doesn't need a secondary.

Sunnycroft Lager

A rainy, January day; Lets brew a lager.  This lager, as most I do, is a variation on Ben's Lager, using Blue Ox Malt and trying supplies from the Fair Share Coop in Norway, sponsored by Pennesseewassee Brewing.  Supply was limited so some substitutions were made.  The yeast was not refrigerated, and I didn't see the hops, which were probably refrigerated.  No signs of a brew club yet.

10 gallons, all grain

Grains:
     Blue Ox Malt                                20
     Hell Caramel Malt (caramel 10*)   1
     Belgian Munich Malt                      1
     Honey Malt (15-20*)                      1*

Hops:
     Saaz 3.2%          2 oz @ 60 min
     Saaz                    2 oz @ 20 min
     Summit 15.0%    1 oz @ 5 min
     Saaz                     2 oz @ 5 min
     Summit                1 oz @ 1 min
     Saaz                     2 oz @ 1 min

Yeast:
     Safflager 34/70 dry lager yeast  2 packets

* Substitution for 1.5 lbs carapils

Brewed 1/12/2017  OG 1044