Saison

Saison
(10 gallons)
7/25/2011

9.0 lbs belgian pilsner malt
5.25 lbs german vienna malt
1.5 lbs torrefied wheat

2.0 oz east kent goldings (60 min)
0.5 oz styrian goldings (10 min)
0.5 oz saaz (10 min)
1.5 oz styrian goldings (2 min)
1.5 oz saaz (2 min)

yeast:
Safbrew T-58

Infusion mash at 150 for 60 min
60 min boil

1.036 OG on 7/25
1.012 secondary on 7/31
1.012 keg on 7/31

Black IPA

Black IPA
(10 gallons)
7/10/2011

23.0 lbs rahr 2-row pale malt
1.0 lbs briess caramel 80L
0.75 lbs weyermann dehusked carafa III
0.75 lbs simpson chocolate malt

2.0 oz summit (60 min)
2.0 oz chinook (15 min)
2.0 oz centential (10 min)
2.0 oz cascade (5 min)
2.0 oz centenial (0 min)

2.0 oz cascade dry hop

yeast:
Safbrew T-58

Infusion mash at 150 for 60 min
60 min boil

1.056 OG on 7/10
1.010 keg on 7/17
1.010 secondary on 7/17

Farmhouse Bière de Table

Farmhouse Bière de Table (recipe from Northern Brewer)

5 gallons extract

0.5 lbs Gambrinus Honey Malt

3.15 lbs Pilsen LME

3.15 lbs Pilsen LME (late addition for final 15 min. of boil)

1 oz Tradition @ 6.9% AA (60 min.)

Wyeast 3725 Bière de Garde

60 min boil

Pitched: OG 1.043 on June 26, 2011

Kegged: FG 1.004 on July 23, 2011

Notes:

I've never had a recipe before that called for adding fermentables late in the boil, and I'm not sure that I handled it perfectly. The recipe didn't mention anything about turning the brewpot off so I added the syrup straight in and stirred it but even in those few seconds it seems as though some scorching took place, so I hope that the taste impact isn't too significant though the colour is almost certainly going to be darker than intended. Other than that, this was a very easy recipe and the fermentation so far is excellent.

Saison

Saison
(10 gallons)
5/15/2011

17.5 lbs franco-belgs pilsner malt
1.25 lbs simsons golden naked oats
1.25 lbs weyermann aciduated malt
1.25 lbs belgian aromatic malt

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 - plastic
whitelabs wlp550 belgian ale yeast - glass

Infusion mash at 150 for 60 min
60 min boil

1.060 OG on 5/15
1.015 secondary on 5/25

Bavarian Hefeweizen

Bavarian Hefeweizen (recipe from Northern Brewer)

5 gallons extract

6 lbs wheat LME

1 lb wheat DME

1 oz Tettnang @ 4.6% AA (60 min.)

Wyeast 3638 Bavarian Wheat

60 min boil

Pitched: OG 1.060 on April 10, 2011

Secondary: SG 1.015 on May 2, 2011
Kegged: FG 1.014 on June 15, 2011

Notes:

By the morning after I pitched the yeast, there was lots of fermentation activity, as with the previous times I've brewed a hefeweizen: wonder what gets things going so quickly with this style?

Tasted delicious on transfer to secondary, hope it's as good at kegging time.

And I can confirm that it was great at kegging, although I did have a little trouble getting the keg to seal. It seems to be fine now that it has been pumped full of CO2. I'm waiting a week to test it!

Finally, a sample, which was delicious. It needs a tiny bit more carbonation, but summer's here.

Bavarian Dunkel

Bavarian Dunkel
5 gallons)
2/27/2011

1.0 lb dingermans caramunich

6.0 lbs munich malt syrup
1 lbs amber dry malt extract

1.0 oz tradition (60 min)

yeast:
wyeast 2308 munich lager

60 min boil

1.045 OG on 2/27
1.015 secondary on 3/15 (lagered in fridge at around 40)
1.015 keg on 4/21

Breakfast Stout

Breakfast Stout (recipe from Northern Brewer)

5 gallons extract

0.5 lbs Simpson's Roasted Barley

1.5 lbs flaked oats

3.5 lbs dark LME

1 lb lactose

1 oz Willamette @ 4.7% AA (60 min.)

Wyeast 1084 Irish Ale

60 min boil

Pitched: OG 1.035 on March 6, 2011