Cider Weekend 2015

Total cider pressed 47 gallons (including from 9/21/2015)
     17 quarts apple pie mix

Brewer Russ:  Wyeast 4766 Cider Yeast, 4 lbs priming sugar
     Secondary 1/18/2016  0.999
     Bottled 8/10/2016, primed with 2.5 oz dextrose

Brewer Gareth:  White labs WLP775 English Cider Yeast

Brewer MAF:  Red Star Cote Des Blank Yeast, 4 lbs priming sugar

10/17/2015  OG (before sugar) 1050
Secondary 1/18/2016. 0.996

Porter

10 gallons, all grain

Grains:
     Pale Malt         20
     Crystal B           2
     Brown Malt         12 oz
     Biscuit Malt        12 oz
     Chocolate Malt   12 oz
     German Munich  12 oz

Hops:
     Cascade                4 oz     60 min
     Cascade                2 oz     15 min

Yeast:
     Safale     So5

Brewed 10/14/15    1.050
Secodary 11/6         1.012
Kegged 11/20

Kama Citra Session IPA

5 gallons extract (Northern Brewer)

0.75 lbs Caramel 40

6 lbs Gold LME
1 lb Gold DME

0.5 oz Centennial @ 9.8% AA (60 min.)
1 oz Cascade @ 6.8% AA (20 min.)
1 oz Cascade @ 6.8% AA (10 min.)
1 oz Citra @ 14.0% AA (flameout, resting for 10 min.)

1 oz Citra @ 14.0% AA (Dry hop at secondary transfer)
1 oz Cascade @ 6.8% AA (Dry hop at secondary transfer)

Safale US-05 Ale Yeast

Pitched: 9/19/15  OG 1.050
Secondary: 10/5/15 SG 1.012
Kegged: 10/21/15 SG 1.010

Notes: First time to try the Safale dried yeast option -- and also the first time I encountered the hops at flameout addition.

Fresh Hop Ale 2015

We welcome and appreciate guest hop producer Steve for his contribution for 2015.

Sunnycroft (all in dry weight) 3.6 oz

Steve
     Golding 2.4 oz
     Chinook 0.2
     Cascade 0.6

Grains
     Pilsner                           10 lbs
     Melanoidin                    0.5
     Biscuit                           0.5
     Crystal 10*                    0.5

Hops

     Sunnycroft  3.6                  @60 min
     Golding 2.4                        @15 min
     Chinook0.2/Cascade 0.6   @0, steep for 15 min

Yeast
     Safale S04

Brewed 9/10/2015       OG 1042
Secondary 9/20/2015         1014
Kegged, 6 bottles 10/6       1011
     primed with 3.5 0z corn sugar
   

Gose Great on the Patio

5 gallons extract

2 lbs acidulated wheat

3.3 lbs Pilsen LME
3.3 lbs Wheat DME

1.0 oz Saaz @ 3.0% AA (60 min.)

0.5 oz sea salt (10 min.)
1.0 oz ground coriander (10 min.)

Wyeast 1007 German Ale

Pitched: 6/28/15 OG 1.050
Secondary: 7/3/15 SG 1.018
Kegged: 8/11/15 SG 1.014

Notes: I went light on the salt compared to some of the recipes and will adjust as needed for the secondary/keg phases. The fermentation was very vigorous -- foam coming out the fermentation lock after 24 hours.

Dark Rye IPA

What could be better?  Take a great Rye IPA (2/22/2015),  give it some color and tweak the hops.

Grains
     Pale Malt            12 lbs
     Rye Malt              3 lbs
     Special B              1 lbs
     Carapils                      12 oz
     Wheat                   1 lbs

Hops
     Columbus 15.2         0.5  60 min
     Summit 14.2            0.5 30 min
     Summit                    0.5 1 min
     Simcoe 12.2              1    1 min
     Simcoe                      1    secondary

Safale S05

Brewed 6/15/2015  OG  1052
Secondary 6/23/15. 1012  1oz simcoe added

British Bitter

5 gallon extract (Northern Brewer)

0.5 lb Simpsons Cara Malt

1 lb Golden Light DME
3.15 lbs Maris Otter LME (late addition; 15 min.)

1 oz UK Kent Goldings @ 6.47% AA (60 min.)
0.5 oz UK Kent Goldings @ 6.47% AA (15 min.)
0.5 oz UK Kent Goldings @ 6.47% AA (1 min.)

WLP005 British Ale Yeast

Pitched: 6/6/15 OG 1.035
Secondary: 6/20/15 SG 1.010
Kegged:

Notes: A very slow start, with barely any action after 48 hours, but then steady fermentation for over a week -- never incredibly vigorous but with regular CO2 bubbling.

Something went wrong along the way with this beer, and it developed a very strong "off" taste like iodine, that did not go away -- indeed it seemed to become stronger in the keg. I ended up getting rid of the entire batch.