Beet Feet Winter Ale

5 gallon, all grain ale spiced with beets, ginger, and coriander

Grains:  
     Rahr 2 row malt                    12 lbs
     Briess Caramel  60                  1 lbs
     Weyermann Caramunich III    1 lbs

Additions at boil:
     Beets peeled and cubed            2 lbs
     Coriander                                  1 1/2 t
     Candied ginger                          2 oz
     Amylase enzyme                       1 T

Hops:
     Cascade                                     2 oz   60 min
     Mt Hood                                    1 oz     1 min

Yeast:
     Safale   S 04

Brewed 11/28/2012  OG  1.050
Secondary 12/5/12            1.010
Kegged  12/21/12             1.010
     Primed with 3/4 cup sugar, 8 bottles for competition

Midnight Sweet Potato Porter

5 gallons, extract


0.5 lbs roasted barley

0.25 lbs chocolate malt

6 lbs light dried malt extract

8.5 lbs sweet potatoes, peeled, sliced, and roasted at 350F for 45 min., mashed, added to boil (60 min.)

2 oz Cluster @ 7.5% AA (60 min.)

WhiteLabs WLP013 London Ale

Pitched: 11/20/2012, SG 1.035

Secondary: 12/08/2012, SG 1.012

Kegged: 1/15/2013, SG 1.1011

Notes: Unusually for me, this was a completely made-up recipe: I tend to rely on others' recipes, or make only minor modifications of my own. I couldn't find an extract recipe for this particular style, however, which imposed some improvisation. There was a nice sweet potato/caramelization flavour on transfer to the secondary, along with an impressive inch or so of sludge in the primary (I hadn't intended to leave it in the primary so long but I think it worked out for the best). 

Rye IPA

Rye IPA
(5 gallons)
11/17/2012

10.0 lbs Valley Malt 2-row pale malt
2.5 lbs Valley Malt Amber Rye
1.0 lbs Walley Malt Buckwheat

1.0 oz Mt Hood (first wort)
1.0 oz Columbus (60 min)
1.0 oz Mt Hood (30 min)
1.0 oz Mt Hood (0 min)

yeast:
Safale S-04
Infusion mash 155 for 60 min
60 min boil

?? OG on 11/17
1.020 keg on 11/24

Rye IPA

5 gallon all grain

Grain:
     Rahr 2 row           12 lbs          (12.25)
     Weyermann rye     3 lbs            (2.35)
     Bries crystal 60      1 lb             (1.25)
     Bries carapils         1 lbs              (0.5)
     Rahr white wheat    1 lb             (0.5)

Hops:
     Mt Hood               1oz   pre boil
     Columbus             1oz   60 min
     Mt Hood               1oz   30 min
     Mt Hood               1oz     1 min
     Columbus             1oz      secondary

Yeast:
     White Labs  California Ale Yeast  P001

(weights of original recipe)

Brewed 10/24/2012 OG 1.062

Transfer 11/2/2012 1.020  1 0z Columbus added

Kegged 11/28/12  1.010

Kiwi Express IPA

From Northern Brewer

5 gallons extract

0.5 lbs Briess Caramel 20

2 lbs Briess DME
6 lbs Pilsen malt syrup (late addition: 15 min.)

1/2 oz Pacific Jade (60 min.)
3.5 oz Kiwi Express Blend (Pacific Jade, Motueka, Super Alpha) (10 min.)
4 oz Kiwi Express Blend (Pacific Jade, Motueka, Super Alpha) (dry hop)

Wyeast 1056 American Ale

Pitched: 10/19/2012; SG 1.060
Secondary: 11/11/2012; SG 1.015
Kegged: 11/27/2012; SG 1.015

Notes: I had the ingredients in the fridge for a while and had to brew it before I took a trip. The wait didn't seem to have done the hops any harm -- the smell as I opened each pouch was intense. The quantity of hops in the full boil is surprisingly small, but the flavour was excellent at the transition to the secondary.

Barleywine

Barleywine
(5 gallons)
10/14/2012

20.0 lbs Valley Malt 2-row pale malt

1.66 oz mostly Fuggles (60 min)
1.66 oz mostly Fuggles (15 min)
1.66 oz mostly Fuggles (2 min)
2.0 oz mostly Fuggles dry hop last 2 weeks

yeast:
Safale S-04
Infusion mash 155 for 60 min
60 min boil

1.088 OG on 10/14
1.027 secondary on 10/20
1.027 keg on 1/5
65% mash efficiency

Saison

Saison
(10 gallons)
9/30/2012

12.0 lbs Belgian Pale Malt
8.0 lbs Franco-Belgian Pilsner Malt
1.0 lbs Fawcett Crystal Rye Malt
1.0 lbs Fawcett Optic Malt

4.0 oz German Tradition (60 min)
1.0 oz Kent Golding (15 min)
1.0 oz Styrian (2 min)

yeast:
Wyeast 3724 Belgian Saison
Wyeast 3711 French Saison (carboy)
Infusion mash 152 for 60 min
60 min boil

1.055 OG on 9/30
1.040 secondary on 10/7
1.040 secondary on 10/14
(pitched additional yeast)
1.015 FG on 10/20
1.009 FG on 11/7
74% mash efficiency