Rye Porter

Grain:
     Valley pale             5
     Valley pilsner         5
     Valley rye              1
     Valley crystal B     1
     Roasted barley     0.5
     Chocolate             0.5

Hops:
     Columbus             1.5  60 min     15.2 % alpha
     Columbus             0.5  15 min
     Columbus             0.75  5 min

Yeast:
     Safale  S04

Brewed 12/3/13  OG 1042
Secondary 12/6/13     1012
Kegged 12/13/13        1012

Birthday Beers

The Kernel	London	England	Cascade/Amarillo	Pale Ale	5.60%
The Kernel	London	England	Table Beer		2.90%
The Kernel	London	England	Citra/Simcoe/Centennial	Pale Ale	5.60%
The Kernel	London	England	Double 4C	IPA	9.60%
The Kernel	London	England	Citra/Centennial/Amarillo	IPA	7.20%
The Kernel	London	England	London 1890 Export	Stout	7%
Rising Tide	Portland	Maine	Hesperus	Barleywine	10.30%
Aecht Schlenkerla	Bamberg	Germany	Rauchbier	Marzen	5.10%
Weihenstephaner	Munich	Germany	Dunkel	Hefeweissbier	5.30%
8 Wired Brewing	Marlborough	New Zealand	Saison Sauvin	Saison	7.00%
8 Wired Brewing	Marlborough	New Zealand	Rewired	Brown Ale	5.70%
Pretty Things Beer and Ale Project	Westport	Massachusetts	St Botolph's Town	Rustic Brown Ale	5.90%
Pretty Things Beer and Ale Project	Westport	Massachusetts	Jack D'Or	Saison americaine	6.50%
Cerveza Cucapa	Mexicali	Mexico	Lowrider	Double Rye Ale	7.20%
Dungarvan Brewing Company	Dungarvan	Ireland	Winter Brew	Coffee and Oatmeal Stout	4.70%
Dungarvan Brewing Company	Dungarvan	Ireland	Helvick Gold	Irish Blonde Ale	4.90%
8 Degrees	Mitchelstown	Ireland	Sunburnt	Irish Red	5.00%
8 Degrees	Mitchelstown	Ireland	Howling Gale Ale	Ale	5.00%
Peak Organic	Portland	Maine	Maple Collaboration	Ale with maple syrup	6.20%
The Kernel	London	England	Export India Porter	Porter	5.80%
Donegal Brewing Company	Ballyshannon	Ireland		Blonde	4.20%
West Kerry Brewery	Ballyferriter	Ireland	Cul Dorcha	Dark Ale	5%
Trouble Brewing	Kildare	Ireland	Dark Arts	Porter	4.40%
Radeberger	Radeberg	Germany		Pilsner
Dr. Fritz Briem	Munich	Germany	1809	Berliner Weisse	5.00%
Vanberg	Zenne Valley	Belgium	Lambick X	Lambic	5.75
White Birch Brewing	Hooksett	New Hampshire	4 Anniversary Ale	Belgian Style Wheatwine	9.00%
Brasserie Dupont	Tourpes	Belgium	Saison Dupont	Farmhouse Ale	6.50%
Atlantic Brewing	Bar Harbor	Maine	Ellen's Coffee Stout	Stout	5.40%
Atlantic Brewing	Bar Harbor	Maine	McFoochie's	Scottish Ale	7%
Bar Harbor Brewing Company	Bar Harbor	Maine	Thunder Hole Ale	Brown Ale
Switchback	Burlington	Vermont	Slow-Fermented Brown Ale	Brown Ale
Marshall Wharf Brewing Company	Belfast	Maine	Sexy Chaos	Russian Imperial Stout	10.70%
Marshall Wharf Brewing Company	Belfast	Maine	Tug	Pale Ale	5%
Jack's Abby (and EvilTwin Brewing)	Framingham	Massachusetts	Jack's Evil Brew	Schwarzbier
Jack's Abby	Framingham	Massachusetts	Framinghammer	Baltic Porter	10%
Jack's Abby	Framingham	Massachusetts	Copper Legend	Octoberfest	5.70%
Henniker Brewing Co.	Henniker	New Hampshire	Hop Slinger	IPA	6.50%
Slumbrew	Somerville	Massachusetts	Happy Sol	Wheat beer	5.50%
Galway Bay Brewery	Galway	Ireland	Bay Ale	Irish Red	4.40%
603 Brewery	Campton	New Hampshire	18 Mile Ale	Rye Ale		Grilled or light meals, chicken, fish or salads, mild cheeses
O'Haras	Carlow	Ireland	Double IPA	Double IPA	7.50%
Native	Brandon	Vermont	Ginger Wheat
Birra del Borgo	Piana di Spedino Borgorose	Italy	Saison IPA		6.20%
Nogne o (and Bridge Road Brewers)	Grimstad	Norway	India-Style Saison		7.50%
Great Rhythm Brewing Company	Portsmouth	NH	Resonation	Pale Ale	5.20%

Plus a bottle of Moxie...

Celebrator Doppelbock Clone

5 gallons, extract

12 oz Munich II
8 oz Crystal 60
5 oz Chocolate

6.6 lbs Light LME
3.3 lbs Maris Otter Light LME

1 oz Hallertau @ 4.7% AA (60 min.)
0.75 oz Northern Brewer @ 8.6% AA (60 min.)
0.5 oz Hallertau @ 4.7% AA (15 min.)

1 tsp Irish Moss (15 min.)

WLP833 German Bock Yeast

Pitched: 11/14/2013 OG 1.080 @ ~68F
Secondary: 11/30/2013 SG 1.026
Kegged: 1/12/2014 FG 1.026

Notes: I fermented the primary in the cellar at a temperature of 52-58F depending on the day. There was very vigorous initial action and then solid bubbling for another week or so. The secondary is in the garage at a temperature fairly close to the air temperature, but clad in a sleeping bag for some extra insulation. The liquid is hovering around 40F.

Rye IPA

Rye IPA
(10 gallons)
11/14/2013

14.0 lbs Valley Malt pale malt
4 lbs rye malt
2 lbs crystal special B

1.5 oz Warrior (60 min)
1.0 oz Simcoe (30 min)
1.0 oz Simcoe (5 min)

yeast:
safale S-04 (plastic)
Lallemand BRY-97 (carboy)

1.5 qt/lb of grain
Infusion mash 156 for 75 min
70 min boil

1.051 OG on 11/14

Cider

MacIntosh Cider
5 gal
pressed 10/5/13  OG 1053
Safale 04
kegged 11/13/13

Ben's Lager var.

Grain:
     Valley Pilsner     8 lbs
     Munich               0.5
     Caramal pils       0.5
     Carapils              0.5
     Crystal 20          0.5

Hops:
     Saaz                   2 oz 60 min
     Saaz                   1 oz 20 min
     Summit              0.5 oz 5 min
     Saaz                   1 0z 5 min
     Summit              0.5   1 min
     Saaz                   0.5   1 min

Secondary:
     Saaz        0.5
     Summit   0.5


Yeast  Safale 04  (expiration 1/2013)

Brewed 11/13/13  OG  1031

Belgian Pale

Belgian Pale
(5 gallons)
11/6/2013

10.0 lbs Valley Malt pilsner malt
3.0 lbs Valley Malt rye malt
1.0 lbs Valley Malt Special B

0.5 oz warrior (60 min)
0.5 oz warrior (30 min)
1.0 oz simcoe (5 min)

yeast:
wyeast 3522 belgian ardennes

1.5 qt/lb single infusion
water at 180, mash start at 153
Infusion mash 153 for 75 min
60 min boil

1.055 OG on 11/6
1.017 secondary on 11/10 (lambic carboy)
1.014 keg on 12/29