Ben's Lager

This recipe is from Ben the brewer at Gritty's.  I have tried variations of it before, but this time it is as written.  Well almost as written. I bought an extra ounce of Saaz * from the Hop Shop and decided to add it to the secondary.   As I was getting myself primed for a fun day of brewing Judy reminded me, "Do you actually like any of Gritty's bear?"  Oh well it was going to rain all day anyway, one might as well be brewing.

It was no small feat getting supplies.  During the first trip to the Hop Shop Ed did not have any Saaz hops, I needed 9 ounces.  He said he would order some.  Yesterday we set out for a road trip including Brunswick, Freeport and then Gray.  I called Ed to see if he did get the Saaz and he said he only had 6.  I decided to go anyway because today was brew day for me, with or without the Saaz.  Well there is no easy way to get from Freeport to Gray especially with no map or GPS.  We made a 30 min trip into an hour trip, which seemed like 2 hours.  When we finally arrived at The Hop Shop Ed had remembered he had ordered Saaz for me, or someone, and all was well.  Actually he had ordered 10 ounces, the extra ounce *.

10 gallons, all grain

Grains
     Pilsner malt      18
     Munich malt       1
     Light crystal       1  *     Substitution from caramel pils malt which Ed didn't have
     Carapils malt      1.5

Hops
     Saaz          2     60 min    3.7%
     Saaz          2     20 min
     Saaz          2      5
     Summit     1     5 min     14.2%
     Saaz          2     1
     Summit     1     1

     Saaz          2 in secondary
     Summit     1 in secondary

Yeast
     Saflager     w-34/70  2 dry lager yeast

Brewed 1/10/2016  1050
Secondary. 1/18/2016  1014
Kegged 2/4/2016. 1010

Rye Stout

5 gallons extract (Northern Brewer)

0.5 lbs Chocolate Rye
0.5 lbs English Black Malt
0.5 lbs English Dark Crystal

6.3 lbs Rye LME

1 oz US Warrior (60 min.)

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

Nottingham Ale Yeast

Pitched: 12/24/15  OG 1.054
Secondary: 1/11/16 SG 1.020
Kegged: 1/31/16 FG 1.018

Notes:

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.