Saison

Saison
(10 gallons)
3/11/2012

2.0 lbs franco-belgs pilsner malt
1.25 lbs simsons golden naked oats
1.25 lbs weyermann aciduated malt
1.25 lbs belgian aromatic malt
12 lbs pilsen malt syrup

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
Partial mash recipe
Steep grains with 2 gallons at 165 for 60 min
Sparged with 1.5 gallons at 150
60 min boil

Partial mash version of all-grain saison:
http://scbrew.blogspot.com/2011/05/saison.html

Breakwater Pale Ale

Breakwater Pale Ale
(10 gallons)
1/22/2012

0.75 lbs briess caramel 60L
0.625 lbs belgian biscuit

6.3 lbs gold malt syrup
6.0 lbs golden light dry malt extract

1.0 oz chinook (60 min)
1.0 oz chinook (40 min)
1.0 oz chinook (20 min)
1.0 oz chinook (2 min)
1.0 oz citra (dry)

yeast:
Safbrew US-05

Steep grains for 20 min @ 170
60 min boil

1.049 OG on 1/22
secondary A&B on 1/29
keg A on 2/6
keg B on 3/3

Czech Pilsner

Tmave Vycepni 10 all grain kit from Northern Brewers

Grains

7.25 lbs German Munich

0.25 lbs Weyermann CaraAroma

0.125 lbs Weyermann Carara III

Hops

2 oz Saaz for 60 min

1 0z Saaz for 45 min

Yeast

Wyeast #2782 Staro Prague Lager

brewed 1/9/12 og 1030 24 hrs at 68*, then 50*

secondary 1/17 1010 50*

Kegged 1/29 1020 (extra 1/2 gal in growler with 1 T cane sugar)

Notes: Yeast was very slow to activate. It finally expanded in about 10 days. A starter was used with 5 0z of priming dextrose for 2 days with good results. Initial bubbling began in 24 hours in the kitchen before it was set in the purple room to finish.

Apple Grinder

This apple grinder is built around a 12" wheel. The wheel was made by laminating 1" maple boards from Fat Eddies in Falmouth. After the boards were glued and rough shaped with a saw, they were turned on the frame itself. The teeth are pieces of stainless steel clamps, cut and bent to leave 1/8", and then screwed onto the wheel. Powered by a 1/2 hp motor and ready to go.

Fire Lizard Extra Stout

Recipe from Modern Brewer

5 gallons extract

1/2 lb Crystal 120
1/2 lb Chocolate
1/2 lb Flaked Maize
1/4 lb Roast Barley
1/4 lb Carafa III

6.6 lbs Amber LME
1 lb brown sugar

2 oz dried Brewer's Gold (9.4% AA) (60 min.)

Wyeast 1098 British Ale

Pitched 1/7/12 OG 1.060
Kegged 2/18/2012 FG 1.025

Notes: The brown sugar was another new ingredient for me: I've used candi sugar in the Belgian clones before, but not the brown sugar. The OG was a touch under the recommended level but I'm not too bothered: the FG is still likely to be 5.5+%, plenty for a beer on tap in the basement. The initial fermentation kicked off after 24 hours, and has been solid if not incredibly vigorous.

Lakefront IBA

Lakefront IBA
(10 gallons)
12/18/2011

1.5 lbs belgian caramunich
1.0 lbs belgian caravienne
1.0 lbs weyermann dehusked carafa II
0.25 lbs english chocolate malt

18.3 gold malt syrup

3.0 oz columbus (60 min)
1.33 oz cascade (20 min)
2.66 oz cascade (5 min)
1.0 oz centennial (dry)
2.0 oz cacade (dry)
1.0 oz columbus (dry)

yeast:
Safbrew US-05

Steep grains for 20 min @ 170
60 min boil

1.065 OG on 12/18

Cider

Cider
(10 Gallons)
11/6/11

Baldwin, Northern Spy, Golden Delicious,
Fuji, Refield, Black Oxford

Yeast:
Wyeast WLP775 English Cider Yeast
Coopers pure brewers yeast

1.045 OG on 11/6
1.016 keg 5 gallons on 11/13