Black IPA

Black IPA
5 gallons
3/19/2012

Grain:
10 lbs Valley Pale Malt
4 oz Carapils
8 oz Munich
8 oz Caramel pils
4 oz Black
4 oz Roasted

Hops:
2.5 oz EKG 5%        60 min
1 oz Columbus 15.5%       15 min
1 oz Columbus                  10 min
1 0z Mt Hood 3.6%            5 min
1 oz Saaz 3.0%                   0 min
2 oz Saaz                           secondary

Yeast:
safale S-o4

1.060 OG on 3/19/2013
1.012 on 3/19/2013  Saaz added
1.010 on 331/2013  kegged

Dark and hoppy

Black IPA
(10 gallons)
4/7/2013

20.0 lbs Valley Malt pale malt
8 oz briess blackprinz malt
8 oz caraaroma
4 oz franco belges kiln coffee

2.0 oz Columbus (60 min)
3.0 oz Cascade (15 min)
1.0 oz Mt Hood (dry hop carboy A)
1.0 oz Styrian Aurora (dry hop carboy B)

yeast:
safale S-04
safale US-05
Infusion mash 150 for 60 min
60 min boil

1.042 OG on 4/7
1.009 secondary on 4/11

Saison

Saison
(5 gallons)
3/24/2013

10.0 lbs Valley Malt pilsner malt
1 lb Wheat Malt
4 oz toasted whole oats

0.5 oz Columbus (60 min)
1.0 oz Mt Hood (15 min)

yeast:
Saflager T-58
Infusion mash 150 for 60 min
60 min boil

1.040 OG on 3/24
1.012 secondary on 3/30

Ben's Lager

Lager from Ben the brewer at Gritty's

5 gallon
all grain
1/31/13

Pils malt          10 lbs
Munich           0.5
Caramal pils    0.5
Carapils           0.75

Saaz  3.9%       1 oz 60 min
                         1 oz 20 min
                         1 oz 5 min
Summit 18.5%  0.5 1 min
Saaz                  0.5  in keg
Summit             0.5   in keg

Wyeast 2278 Czech pils
     used with yeast starter 48 hours prior

Infusion mash 155 for 60 min
Boil 60 min

1/31/13  OG 1044 in cellar at 55*
2/18/13  1010 to secondary cellar 55*
2/28/13  1010 to keg, hops added

Batch 2:
Same as first batch but used Saflager-34/70 for yeast

4/22/13  OG 1.054
4/28/13  added hops, to secondary, 1.012
5/11/13 kegged

Maple Brown Ale

Brown Ale
(5 gallons)
3/9/2013

10.0 lbs Valley Malt 2-row pale malt
2 lbs 6 oz Brown Malt
1 lb toasted whole oats

2.0 oz French Strissenspalt (60 min)
1.0 oz French Strissenspalt (30 min)

6 gallons sap/3 gallons water used in process

yeast:
Saflager S-04
Infusion mash 150 for 60 min
60 min boil

1.060 OG on 3/9
1.018 secondary on 3/17
1.018 keg on 3/24

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