Rye IPA with Amerillo

Trying an old favorite but with the addition of Amerillo hops in the secondary.  Still trying to
get the nose.

10 gallon, all grain

Grains
     Blue Ox Pale     20
     Rye malt             2
     White wheat       2
     Caramel 60         2
     efficiency              1

Hops
     Saax 3.2%                     preboil      2
     Columbus 15.2%          60 min      2.7
     Saaz                              30 min      2
     Saaz                                1 min      2.3
     Amerillo 8.0%              secondary 4

Brewed 4/26/2017  OG1048
Secondary 5/6/2017  1012
Kegged 5/22/17         1010


IBUs    113
Brewhouse efficiency  58%

Kama Citra v.2

5 gallons extract (Northern Brewer)

0.75 lbs Caramel 40

6.6 lbs Golden Light LME
1 lb Golden Light DME

0.5 oz Centennial @ 9.0% AA (60 min.)
1 oz Cascade @ 8.2% AA (20 min.)
1 oz Cascade @ 8.2% AA (10 min.)
1 oz Citra @ 13.4% AA (flameout, resting for 10 min.)

1 oz Citra @ 13.4% AA (Dry hop at secondary transfer)
1 oz Cascade @ 8.2% AA (Dry hop at secondary transfer)

Safale US-05 Ale Yeast

Pitched: 9/19/15  OG 1.056
Secondary: 10/5/15 SG 1.014
Kegged: 10/21/15 SG 1.014

Notes: This came out very well again, though it took quite a while for the final kegged beer to clarify. My memory tells me that the previous version was slightly less bitter, with more emphasis on the hop aromatics.

St Paul Porter v.2

5 gallon extract (Northern Brewer)

0.5 lbs Chocolate Malt

0.5 lbs Crystal 120

3.3 lbs Dark LME
3 lb2 Dark DME

2 oz Cluster (AA 7.2%) (60 min.)
1 oz Cascade (AA 5.3%) (1 min.)

WLP007 Dry English Ale

Pitched: 1/24/17 )G 1.052
Kegged: 2/4/17 SG 1.020

Notes: The second time I've made this recipe, with some variations this time around in hop acidity and yeast. Ferments very quickly, really doesn't need a secondary.

Sunnycroft Lager

A rainy, January day; Lets brew a lager.  This lager, as most I do, is a variation on Ben's Lager, using Blue Ox Malt and trying supplies from the Fair Share Coop in Norway, sponsored by Pennesseewassee Brewing.  Supply was limited so some substitutions were made.  The yeast was not refrigerated, and I didn't see the hops, which were probably refrigerated.  No signs of a brew club yet.

10 gallons, all grain

Grains:
     Blue Ox Malt                                20
     Hell Caramel Malt (caramel 10*)   1
     Belgian Munich Malt                      1
     Honey Malt (15-20*)                      1*

Hops:
     Saaz 3.2%          2 oz @ 60 min
     Saaz                    2 oz @ 20 min
     Summit 15.0%    1 oz @ 5 min
     Saaz                     2 oz @ 5 min
     Summit                1 oz @ 1 min
     Saaz                     2 oz @ 1 min

Yeast:
     Safflager 34/70 dry lager yeast  2 packets

* Substitution for 1.5 lbs carapils

Brewed 1/12/2017  OG 1044

Dark Rye IPA

Can a beer be a dark anything and I Pale A at the same time.  Judy thinks it is a contradiction in terms, so maybe this should be titled ID(dark)A, or hopped dark ale.  Brewing this beer for the
45th (?) Allen Christmas Party.  It is the dark rye IPA recipe with double the Simcoe in the secondary.

I have been milling Blue Ox malt grains myself and  think that the efficiency has been down.  This batch a ran the grains through the mill twice which seemed to help.

10 gallons, all grain

Grains:
     Blue Ox Malt                20
     Rye                                 3
     Special B                        1
     Wheat                             1
     Carapils                             12 oz

Hops:
     Columbus 15.2%      1 @ 60 min
     Summit 15%             1 @ 30 min
     Summit                     2 @   1 min
     Simcoe 11.6%           4 in secondary*  (double original recipe)

Yeast:
     Safale S05                 2

Brewed 11/20/2016   OG 1042
Secondary  11/28/2016  1012
Second 5 gallons kegged 1/3/2017

Cider 2016

The apples at Sunnycroft were good but not as abundant as 2015 when branches were breaking from the crop. Sarah, Gareth, S and O came to Maine for cider weekend 2016 and helped with the harvest.  Most of the apples were from our trees with perhaps a bushel from Winnie's trees.  We ended up with 23 gallons.

10/15/2016

5 gallon to be sweet carbonated cider.  2 tablets of Campden added.

5 gallon to be hard cider for Gareth,  Lalvin K1-V1116 wine yeast

5 gallon to be vinegar for Russ, Lalvin K1-V116 wine yeast

8 gallon sweet cider, frozen

Vinegar

Some may think that this subject may be not appropriate for this blog, but I believe that because of the yeast addition and the already accepted cider posts that vinegar is not that much of a stretch.

We, at Sunnycroft, have an abundance of apples, so the obvious next step is vinegar.  After attending a talk by Sewall's Orchard about cider vinegar at The Common Ground Fair this year, we had the knowledge and the Mother needed to begin.  In a nutshell the process is to ferment the cider with wine or cider yeast for a year and then add the Mother to the fermented cider for another year.

Batch 61
     2014 Sunnycroft Cider put into growler with about 1 oz of Sewall's Cider Vinegar batch 67