Yeast Starter

1/2 C DME
2 C water

Activate yeast and wait for package to swell
Boil water, mix in DME, cool to room temp, add yeast
Prepare 24-48 hrs prior to using

Pilsner

Pilsner
(10 gallons)
1/13/2013

20.0 lbs Valley Malt 2-row pilsner malt

1.5 oz Columbus (60 min)
2.0 oz French Strissenspalt (30 min)
2.0 oz French Strissenspalt (5 min)
2.0 oz French Strissenspalt (dry)

yeast:
Saflager S-23
Infusion mash 150 for 60 min
60 min boil

1.047 OG on 1/13 ~50 degrees
1.030 secondary on 1/26
1.014 keg on 2/11

Porter

Basic 5 gallon, all grain porter using Mark's malt (pale and crystal)

Grain bill:
     Pale malt (from Mark)      10 lbs
     Crystal malt 80                   1 lbs
     Black                                  4 oz
     Chocolate                           6 oz
     Cara aroma                         8 oz

Hops:
     Cascade                               2 oz at 60 min
     Cascade                               1 oz at 15 min

Yeast:
     Safale S04

Brewed 12/21/12            OG    1062
Transfer 12/26/12                     1012
Kegged    1/4/13             FG    1012

Lambic

Lambic
(10 gallons)
12/8/12

12.0 lbs Franco-Belgian pils
8.0 lbs torrified wheat

2.0 oz French Strissenspalt (60 min)

yeast: Wyeast 3278 Lambic Blend

Infusion mash at 150 for 60 min
60 min boil

Seasonal Brew

Seasonal Brew
(10 gallons)
12/02/2012

12.5 lbs Valley Malt 2-row pale malt
4.5 lbs Valley Malt Red Fife Wheat Malt
12.5 lbs Valley Malt Buckwheat
0.5 lbs Valley Malt Crystal 80L

1.0 oz Columbus (60 min)
0.5 oz Mt Hood (60 min)
1.0 oz Mt Hood (30 min)
1.0 oz Mt Hood (0 min)
1.0 oz Columbus (dry)

yeast:
Safale S-04 (carboy)
Safbrew T-58
Infusion mash 155 for 60 min
60 min boil

1.045 OG on 12/02
1.015 secondary on 12/8
1.015 keg on 12/8 (carboy)

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).