Wet Hop Ale

Wet Hop Ale
(5 gallon)

.5 lb cara pils
1 lb crystal 40
6.6 lbs Cooper's light liquid malt extract

8 oz Beacon Hill Fuggles (60 min)
4 oz Beacon Hill Fuggles (30 min)
4 oz Beacon Hill Fuggles (5 min)

60 min boil

yeast: WLP 002 English Ale Yeast

Pitched 10/6/08, SG 1.034
Secondary 10/23/08, SG 1.016 (?)

Kegged 11/7/08, SG 1.020

BH Wet Hop Ale

Wet Hop
(10 gallons)
9/28/2008

24.0 lbs American 2-Row
1.50 lbs Crystal 40L
2.00 lbs Carapils
?? SRM

4.0 oz Amarillo (60 min)
2-3 lbs fresh hops added gradually from 90 to 15 min
?? IBU

Yeast: WLP050 California V Ale

Infusion mash 150 degrees for 90 minutes

1.055/?? OG on 9/28
1.018/1.028 secondary on 10/8
1.018/1.018 keg on 11/23

Gareth's Saison v3

Saison v3 (Saison Dupont clone)
(5 gallon)

.5 lb Vienna malt
5.75 lbs Munton's extra light dry malt extract
1 lb wheat dry malt extract
1 lb Belgian light candi sugar

1.4 oz East Kent Goldings 4.8% (60 min)
.5 oz East Kent Goldings 4.8% (15 min)
.5 oz dried orange peel (Penzey's) (15 min)
.25 oz Liberty 4.8% (5 min)

60 min boil

yeast: WLP 550 Belgian Ale Yeast

Pitched 8/14/08, SG 1.062
Kegged 8/24/08, FG 1.015

The final gravity is lower than was previously the case for this beer: perhaps the warm weather meant the yeast worked more efficiently.

Hefeweizen

Hefeweizen
(5 gallons)
8/16/2008

4.5 lbs German Pilsner
5.0 lbs Wheat Malt
? SRM

2 oz Hallertaur (60 min)
0.5 oz Saaz(2 min)
? IBU

Yeast: WLP300 Hefeweizen Ale Yeast

Step mash:
protien rest 45 min @ 120
sacc rest 90 min @ 150
mash out 10 min @ 165

1.044 OG on 8/16

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.